Homemade Recipes

Funnel Cake Bites recipes

Ingredients:
1 1/2 cups all-purpose flour

1/4 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 large egg

3/4 cup milk

1 teaspoon vanilla extract

1/4 teaspoon cinnamon (optional)

Vegetable oil (for frying)

Powdered sugar (for dusting)

Optional toppings: Chocolate syrup, fruit, whipped cream, or cinnamon sugar

Instructions:
Prepare the batter:

In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).

In another bowl, whisk the egg, milk, and vanilla extract together until well combined.

Pour the wet ingredients into the dry ingredients and stir until smooth.

Heat the oil:

Heat about 2 inches of vegetable oil in a deep pan or pot over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface quickly, it's ready.

Fry the funnel cake bites:

Drop small spoonfuls of the batter into the hot oil, working in batches. Fry them for 2-3 minutes or until golden brown and crispy. You can use a spoon or an ice cream scoop to make uniform bites.

Use a slotted spoon to remove the funnel cake bites and place them on a paper towel-lined plate to drain excess oil.

Serve:

Once all the funnel cake bites are fried, dust them with powdered sugar.

Optionally, serve with chocolate syrup, fruit, or whipped cream for extra flavor.

Pot Roast with Potatoes and Carrots 🍖🥔🥕

Ingredients:

3-4 lb beef chuck roast
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
4 cups beef broth
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
4 medium potatoes, peeled and quartered
4 medium carrots, peeled and cut into 2-inch pieces
1 tablespoon cornstarch (optional, for thickening gravy)
Directions:

Preheat your oven to 325°F (165°C). Pat the beef roast dry with paper towels and season generously with salt and pepper.
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the roast on all sides, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the chopped onion and garlic. Cook for 2-3 minutes until softened and fragrant.
Pour in the beef broth and Worcestershire sauce, scraping up any brown bits from the bottom of the pot. Stir in the thyme and rosemary.
Return the roast to the pot and cover it. Place it in the oven and roast for about 2 hours.
After 2 hours, add the quartered potatoes and carrot pieces to the pot. Cover and continue roasting for an additional 1.5-2 hours, or until the meat is tender and the vegetables are cooked through.
Once done, remove the roast and vegetables from the pot. If you'd like to thicken the gravy, whisk in cornstarch mixed with a little water, and cook the gravy over medium heat for 3-4 minutes until thickened.
Slice the roast against the grain, serve with the potatoes, carrots, and gravy.
Prep Time: 15 minutes | Cooking Time: 3.5-4 hours | Total Time: 4 hours 15 minutes

Kcal: 450 kcal per serving | Servings: 6 servings

Cottage Cheese Banana Bread 🍌🧀🍞

Ingredients:

1/2 cup cottage cheese (full-fat or low-fat)
3 ripe bananas, mashed
1/2 cup unsalted butter, melted
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup chopped walnuts or chocolate chips (optional)
Directions:

Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the melted butter, brown sugar, and cottage cheese. Whisk until smooth and creamy.
Add the eggs, mashed bananas, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the chopped walnuts or chocolate chips, if desired.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 50-60 minutes | Total Time: 1 hour 10 minutes

Kcal: 210 kcal per slice | Servings: 10 slices

Hamburger Potato Casserole 🍖🥔🧀

Ingredients:

1 lb ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
4 large potatoes, peeled and thinly sliced
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 1/2 cups shredded cheddar cheese
1/2 teaspoon paprika
Salt and pepper, to taste
1 tablespoon olive oil (for frying)
Fresh parsley (optional, for garnish)
Directions:

Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a large skillet, heat olive oil over medium heat. Add the ground beef, chopped onion, and garlic. Cook until the beef is browned and the onion is soft, about 5-7 minutes. Drain excess fat if necessary.
Stir in the cream of mushroom soup and milk. Season with paprika, salt, and pepper. Let the mixture simmer for 3-4 minutes until well combined.
Layer half of the sliced potatoes in the bottom of the prepared casserole dish. Spread half of the beef mixture on top of the potatoes. Sprinkle with half of the shredded cheddar cheese.
Repeat with the remaining potatoes, beef mixture, and cheese, creating layers.
Cover the casserole dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes

Kcal: 400 kcal per serving | Servings: 6 servings

One-Pan Creamy Garlic Butter Chicken with Egg Noodles 🍗🧄🍝

Ingredients:

2 boneless, skinless chicken breasts, sliced into strips
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and pepper, to taste
2 cups chicken broth
1 cup heavy cream
8 oz egg noodles
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (optional)
Directions:

Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Season the chicken strips with salt, pepper, garlic powder, onion powder, and smoked paprika.
Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Pour in the chicken broth, stirring to combine with the garlic. Bring the mixture to a simmer.
Add the egg noodles to the skillet and cook according to the package instructions, about 8-10 minutes, until the noodles are tender and most of the liquid is absorbed.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Return the chicken to the skillet and toss everything together to coat the chicken and noodles in the creamy sauce.
Let the dish simmer for another 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning if necessary.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 450 kcal per serving | Servings: 4 servings

Delicious Cheesy Garlic Chicken Wraps 🌯🧄🧀

Ingredients:

2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup cream cheese, softened
1/4 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 tablespoon ranch seasoning mix (optional)
1/4 teaspoon garlic powder
Salt and pepper, to taste
4 large flour tortillas
1/2 cup baby spinach or lettuce (optional)
1/4 cup sliced green onions (optional)
Directions:

In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the shredded chicken and cook for 3-4 minutes, until heated through. Remove from heat.
In a mixing bowl, combine the cream cheese, sour cream, mozzarella, cheddar, ranch seasoning, garlic powder, salt, and pepper. Stir until smooth and well combined.
Add the garlic chicken mixture to the bowl with the cheese mixture and stir until everything is fully incorporated.
Lay the tortillas flat on a clean surface. Divide the cheesy garlic chicken mixture evenly between the tortillas and spoon it into the center.
Add spinach or lettuce and green onions if desired, then roll the tortillas tightly, folding in the sides as you go to create wraps.
Heat a non-stick skillet over medium heat and place the wraps seam side down. Cook for 2-3 minutes per side, or until golden brown and crispy.
Remove from the skillet and slice into halves or thirds for serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 350 kcal per wrap | Servings: 4 wraps