Easy recipes

Bombolini (Italian Donuts)

Ingredients:

2 1/4 tsp active dry yeast

1/2 cup warm milk (about 110°F or 43°C)

1/4 cup granulated sugar

2 large eggs

3 cups all-purpose flour

1/2 tsp salt

2 tbsp unsalted butter, softened

1 tsp vanilla extract

1/2 cup ricotta cheese

Vegetable oil, for frying

Powdered sugar, for dusting

Optional: Nutella or jam, for filling

Directions:

In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir and let it sit for about 5 minutes, or until the yeast becomes frothy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, eggs, softened butter, and vanilla extract. Stir until the dough starts to come together.

Add the ricotta cheese to the mixture and continue to mix until a soft, sticky dough forms. If needed, add a little extra flour, one tablespoon at a time, until the dough is slightly less sticky but still soft.

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for 1-1.5 hours, or until doubled in size.

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough out to about 1/2-inch thick and use a round cutter (about 2 inches in diameter) to cut out circles. Gather any leftover dough, re-roll, and cut more circles.

If you’re filling your Bombolini, spoon a small amount of Nutella or jam onto the center of each circle, then fold the dough over and seal the edges by pinching them together.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the Bombolini in batches, about 2-3 minutes per side, until they are golden brown.

Remove the Bombolini from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

While still warm, dust the Bombolini with powdered sugar, and if desired, fill with additional Nutella or jam by poking a small hole and piping it in.

Sausage-Stuffed Biscuits with Seasoned Butter

Ingredients:

1 can (16.3 oz) refrigerated biscuit dough

1/2 lb breakfast sausage, cooked and crumbled

1/2 cup shredded cheddar cheese

1/4 cup cream cheese, softened

1 tbsp unsalted butter, melted

1 tsp garlic powder

1 tsp dried parsley

1/2 tsp paprika

Salt and pepper to taste

Directions:

Preheat your oven to 375°F (190°C). Lightly grease or line a baking sheet with parchment paper.

Cook the breakfast sausage in a skillet over medium heat until fully cooked and crumbled. Drain excess fat and set aside.

In a medium mixing bowl, combine the cooked sausage, shredded cheddar cheese, and cream cheese. Stir until the mixture is well combined.

Open the can of refrigerated biscuit dough and separate the biscuits. Flatten each biscuit into a small circle by pressing it with your fingers or using a rolling pin.

Place a spoonful of the sausage mixture in the center of each biscuit. Carefully fold the edges of the biscuit over the filling and pinch to seal, forming a ball.

Arrange the stuffed biscuits on the prepared baking sheet, making sure they are spaced evenly.

In a small bowl, combine the melted butter, garlic powder, dried parsley, paprika, salt, and pepper. Stir until well mixed.

Brush the seasoned butter generously over the top of each stuffed biscuit.

Bake for 12-15 minutes, or until the biscuits are golden brown and fully cooked through.

Once baked, remove from the oven and let them cool slightly before serving.

Enjoy your delicious sausage-stuffed biscuits with seasoned butter! Perfect for breakfast, brunch, or a savory snack!

Cranberry Jello Salad with Cream Cheese Topping

Ingredients:

1 (6 oz) package cranberry gelatin

1 cup boiling water

1 cup cold water

1 (12 oz) can whole cranberry sauce

1 (8 oz) package cream cheese, softened

1/2 cup powdered sugar

1 cup whipped topping (such as Cool Whip)

1/2 cup crushed pineapple, drained

1/2 cup chopped pecans or walnuts (optional)

Directions:

In a medium-sized bowl, dissolve the cranberry gelatin in the boiling water. Stir until fully dissolved.

Add the cold water to the gelatin mixture and stir to combine.

Stir in the whole cranberry sauce, mixing until well incorporated.

Pour the mixture into a 9x13-inch dish and refrigerate for at least 3 hours or until set.

In a separate bowl, beat the softened cream cheese and powdered sugar until smooth.

Fold in the whipped topping, then add the drained crushed pineapple and chopped nuts (if using). Stir until fully combined.

Once the gelatin has set, spread the cream cheese mixture evenly over the top.

Refrigerate for an additional 1 hour to allow the layers to firm up.

Slice and serve chilled. Enjoy this refreshing and delicious cranberry Jello salad!