Homemade Cooking

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Valentine’s Day Mudslide

Ingredients:
1 1/2 ounces Bailey’s Strawberries & Cream Liqueur
1 ounce Kahlua coffee liqueur
1 ounce whipped cream vodka
1/4 cup whole milk
3 scoops strawberry ice cream
Chocolate syrup (for garnish)
Extra creamy sq**rt whipped topping (for garnish)
1 whole fresh strawberry (for rim of the glass)

Directions:
1. Begin by placing the Bailey’s Strawberries & Cream Liqueur, Kahlua, whipped cream vodka, whole milk, and strawberry ice cream into a blender. Blend these ingredients together until they reach a smooth consistency.
2. Next, take a glass and drizzle chocolate syrup inside for a lovely garnish.
3. Pour the blended mixture into the prepared glass.
4. Add a generous topping of whipped cream and position a fresh strawberry on the rim of the glass.
5. Finally, chill the drink and enjoy!

Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Kcal: 400 kcal | Servings: 1 serving

Strawberry Poke Cake

Ingredients:
15.25 ounces vanilla cake mix or white cake mix
4 egg whites
1 cup water
1/2 cup vegetable oil
1 cup white chocolate chips
14 ounces sweetened condensed milk
1/3 cup boiling water
3 ounces strawberry-flavored gelatin
21 ounces strawberry pie filling
12 ounces whipped topping, thawed
12 fresh strawberries, washed, capped, and sliced thin

Directions:
1. Preheat your oven as instructed on the cake mix box. Don’t forget to grease and flour the cake pan.
2. In a big mixing bowl, blend together the cake mix, egg whites, water, and vegetable oil until smooth and combined.
3. Transfer the batter into the prepared pan and bake for the time specified on the box.
4. Once baked, allow the cake to cool, then use a fork to poke holes all over the top.
5. In a small saucepan, mix the white chocolate chips, sweetened condensed milk, boiling water, and strawberry gelatin. Heat gently while stirring until everything is melted and smooth.
6. Carefully pour the white chocolate mixture over the cake, making sure to fill the holes.
7. Spread an even layer of strawberry pie filling across the top of the cake.
8. Place the cake in the refrigerator for several hours until it is nicely chilled.
9. When ready to serve, spread the whipped topping over the cake and decorate with sliced strawberries.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 300 kcal | Servings: 12 servings

Dough – 4 Ways to English

Ingredients:
1 cup warm water, 80 to 90°F
2 teaspoons sugar
2 teaspoons active dry yeast
3 cups flour, plus more for dusting
1⁄2 tablespoon salt
1 tablespoon olive oil
1⁄2 teaspoon garlic powder
1 1⁄2 cups all-purpose flour, plus additional for dusting
1⁄2 cup unsalted butter, very cold and cubed
2 teaspoons granulated sugar
1⁄4 teaspoon salt
4 to 6 tablespoons ice water
2 1⁄2 cups all-purpose flour
1 teaspoon salt
2 tablespoons baking powder
1⁄2 teaspoon baking soda
2 teaspoons granulated sugar
1⁄2 cup salted butter, cold and cut into pieces
1 cup buttermilk, plus 1 to 2 tablespoons more for brushing
Vegetable oil, about 1 inch deep
1⁄4 cup granulated sugar
1 teaspoon cinnamon
1⁄4 teaspoon pumpkin pie spice (optional)
1 can Pillsbury original biscuits

Directions:
1. To prepare the pizza dough: Mix the warm water, sugar, and yeast in a bowl and let it rest for 5-10 minutes until it becomes bubbly. Add in the flour, salt, and olive oil and mix until the dough starts to come together. Knead for about 5-7 minutes. Allow it to rise for 1-2 hours, then shape into a pizza. Cook in an oven preheated to 475°F (245°C) for 12-15 minutes.
2. To make the pie crust: In a large bowl, stir together flour, cold butter pieces, sugar, and salt. Cut the butter into the flour until the mixture looks like rough crumbs. Gradually add ice water until a dough forms. Roll it out and place it in a pie dish. Bake according to your recipe’s instructions.
3. For buttermilk biscuits: Preheat your oven to 450°F (230°C). In a bowl, combine flour, salt, baking powder, baking soda, and sugar. Cut in the butter until crumbly. Add in the buttermilk and mix until just blended. Roll out the mixture and cut out biscuit shapes. Bake for 12-15 minutes or until they turn golden brown.
4. To prepare the donut dough: Heat vegetable oil in a deep pan. In a bowl, mix together sugar and cinnamon. Open the can of biscuits and gently roll each piece out. Fry them in the hot oil until they are golden brown, taking about 1-2 minutes on each side. Allow them to drain on paper towels, then coat in the cinnamon sugar mixture.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes
Kcal: 300 kcal | Servings: 12 servings

Big Mac Salad

Ingredients:
1 1/2 pounds very lean ground beef, browned and drained
1 1/2 cups shredded Colby jack cheese
1 cup diced Roma tomatoes
1 cup sliced red onion
1/2 cup diced dill pickles
Thousand Island dressing

Directions:
1. In a large skillet, cook the ground beef until browned, then drain any excess fat.
2. In a spacious bowl, mix together the cooked beef, shredded cheese, diced tomatoes, sliced red onion, and diced pickles.
3. Pour Thousand Island dressing over the mixture and gently toss everything together to combine.
4. Serve right away and savor this healthier version of the Big Mac.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 4 servings

20-Minute No-Bake Cookies

Ingredients:
3 cups quick cook oats
1/4 teaspoon salt
1/2 cup unsalted butter
1 2/3 cups sugar
1/2 cup milk
1/4 cup cocoa powder
1 cup peanut butter
2 teaspoons vanilla extract

Directions:
1. In a medium saucepan, melt the butter with sugar, milk, and cocoa powder. Heat this mixture over medium heat until it bubbles.
2. When it reaches a boil, take it off the heat and mix in the peanut butter and vanilla extract until well combined.
3. Next, add the quick cook oats and stir thoroughly until everything is mixed together.
4. Use a spoon to drop the mixture onto waxed paper or a baking sheet. Let them cool completely so they can harden.

Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 10 minutes
Kcal: 110 kcal | Servings: 24 servings

Peanut Butter Cup Brownies

Ingredients:
1/2 cup salted butter, melted and cooled
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
24 full-size chocolate peanut butter cups

Directions:
1. Start by preheating your oven to 350°F (175°C) and greasing a 9x13 inch baking pan.
2. In a large mixing bowl, blend the melted butter and granulated sugar until they are well mixed.
3. Add in the vanilla extract and eggs, continuing to mix until the mixture is smooth.
4. In another bowl, combine the flour, cocoa powder, salt, and baking powder. Slowly add this combination to the wet ingredients, stirring gently until everything is just incorporated.
5. Carefully fold in the chopped chocolate peanut butter cups, saving some pieces for topping if you like.
6. Pour the mixture into the greased baking pan and level the top.
7. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs.
8. Allow the brownies to cool completely before cutting them into squares.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 350 kcal | Servings: 12 servings

Stuffed Shells – 6 Ways

Ingredients:
15 ounces Alfredo sauce
1 1/2 tablespoons fresh chopped parsley
1 tablespoon ranch dressing mix
1 teaspoon fresh cracked black pepper
3 cups cooked and shredded chicken breast
12 ounces bacon, cooked and crumbled
3 cups freshly grated mozzarella cheese
1/2 cup grated parmesan cheese
8 ounces jumbo pasta shells, cooked al dente and drained
22 ounces Alfredo sauce for pouring over the stuffed shells
24 jumbo shells, cooked according to package directions
2 pounds lean ground beef
1 cup finely diced sweet yellow onion
1 tablespoon fresh minced garlic
2 ounces mild taco seasoning
3/4 cup water
16 ounces mild salsa
2 1/2 cups shredded Colby jack cheese
25 jumbo shells Barilla brand
23 ounces Prego marinara sauce
2 cups ricotta cheese
1/2 cup parmesan cheese, finely grated
1 egg
3 teaspoons minced garlic
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
1 1/2 cups mozzarella cheese, finely shredded
1 jar Alfredo sauce
1 bottle ranch dressing
20 jumbo pasta shells, uncooked
2 cups shredded chicken
16 ounces container ricotta
1/2 pound bacon, cooked and crumbled
8 ounces package cream cheese, softened
2 cloves garlic, minced
1 tablespoon Italian seasoning
1/4 teaspoon salt
2 tablespoons fresh basil, chopped (optional)
1 tablespoon fresh parsley, chopped (optional)
18 to 20 jumbo shell pasta
1 teaspoon salt, plus more to taste
15 to 30 ounces Alfredo sauce
1/2 teaspoon coarse black pepper
2 cups chicken, cooked and chopped
2 cups steamed broccoli, chopped
1/2 cup grated parmesan cheese
1 cup grated mozzarella cheese

Directions:
1. Cook the jumbo pasta shells according to the package directions and set aside.
2. For each variety, blend the specific ingredients to create a filling mixture.
3. Fill each cooked shell with the prepared filling.
4. If specified, drizzle the corresponding sauces over the stuffed shells.
5. Arrange the stuffed shells in a baking dish and, if desired, top with extra cheese.
6. Bake in an oven that has been preheated to 350°F (175°C) for about 25-30 minutes, or until heated through and bubbly.
7. Before serving, add a sprinkle of parsley or basil if you like.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 6 servings

Chicken and Dumplings

Ingredients:
3 to 4 cups rotisserie chicken, shredded
8 cups water
4 tablespoons Better than Bouillon Chicken
4 tablespoons salted butter
4 carrots, diced
4 celery stalks, diced
2 small yellow onions, finely diced
1/2 cup flour
1 cup milk
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups Bisquick
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2/3 cup milk

Directions:
1. Begin by melting the butter in a large pot set over medium heat. Once melted, add the onions, carrots, and celery. Cook these until they become tender.
2. Next, add the shredded chicken along with the water, Better than Bouillon, and all the seasonings (Italian seasoning, salt, garlic powder, onion powder). Allow the mixture to come to a boil.
3. Once boiling, lower the heat and allow it to simmer for around 20 to 30 minutes.
4. In a separate bowl, blend the flour and milk together until smooth.
5. Scoop spoonfuls of this dough into the simmering soup.
6. In another bowl, mix Bisquick, salt, garlic powder, Italian seasoning, and milk to create the dumpling mixture.
7. Place spoonfuls of the dumpling mixture on top of the soup and then cover the pot.
8. Let it cook for 15 to 20 minutes, or until you see that the dumplings are fully cooked.
9. Serve the dish warm and delight in your comforting meal!

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 450 kcal | Servings: 6 servings