Incredible Yummy Recipes

Best Homemade Potato Soup 😋
Ingredients
6 medium Russet potatoes, cut into bite size pieces
1 onion diced
3 carrots, peeled and sliced
3 stalks celery, diced
6 slices of bacon, cooked and crumbled
8 cups of vegetable broth or chicken broth
1 cup milk
½ cup heavy cream
1 tsp minced parsley
Salt and pepper to taste
3 tbsp flour (corn starch can be substituted)
1 cup finely grated cheese of your choice
How To Make Best Homemade Potato Soup
Add the bacon to a soup pot and cook until the fat is crispy. Remove from the pan and set aside. Pour off most of the bacon fat, but do not clean the pan. Return the pan to medium heat and add in the onion, celery and carrot
Stir and cook for two minutes, then add in the diced potatoes, salt and pepper and any other seasonings you like
Pour in the broth and bring to a low boil
Cook for 10 minutes or until the potatoes start to soften
Whisk the flour and the milk, add to the pot and stir continuously
Cook for another 5 minutes
Carefully scoop out ¼ to ½ of the soup and process it in a blender or food processor until it is smooth
Add this back into the pot slowly and carefully so it does not splash back on you and burn
Stir in the crumbled bacon, leaving some for a garnish
Serve in bowls with parsley, bacon and a little cheese for a garnish

The Secret to Making the Perfect Chocolate & Peanut Butter No Bake Cookies
Ingredients:
1/2 cup butter (1 stick)
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1 cup creamy peanut butter
3 cups instant oats
2 teaspoons pure vanilla extract
Instructions:
In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat.
While you wait for the mixture to begin to boil, measure out your peanut butter and oats and have your vanilla jar handy. (once this process gets started – you have to work quickly)
Bring the mixture in the sauce pan to a rolling boil – once it is at a full boil – boil for 1 minute and 15 seconds.
Remove from the heat immediately.
Add in the peanut butter – stir. Add in the oats – stir. Add in the vanilla – stir.
Drop by tablespoons onto baking sheets lined with wax paper.
Let cool for 30 minutes or until set.
Enjoy!

The only bread recipe I have been successful with. Quick, easy, and tastes great!!
Makes two loaves.
2cups warm water
1/4cup sugar
1.5 tbsp yeast
1.5 tsp salt
1/4cup vegetable oil
5.5 cups flour (I just used all purpose)
Dissolve sugar in warm water. Add yeast and let proof. Mix oil into yeast mixture once proofed.
Mix flour and salt in separate bowl.
Add dry mixture to wet mixture one cup at a time and stir / mix until soft dough forms.
Knead for 3-5 minutes.
Place in oiled bowl, turn over to coat both sides. Let rise one hour.
Punch down, shape into loaves. Place into greased bread pans. Let rise 30-40 minutes.
Bake at 350 for approx 30 minutes. Brush tops with butter while warm.

Easy Sopapilla Cheesecake Dessert
Ingredients
16 ounces crescent rolls (packs of Pillsbury)
16 ounces cream cheese (packs of, room temperature)
1 cup sugar
1 teaspoon vanilla
1/4 cup butter (melted)
1 tablespoon cinnamon
4 tablespoons sugar
honey
Directions
Preheat the oven to 350 degrees. Spray 9 x 13 baking dish with cooking spray. Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together. * bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don't like raw dough) Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Roll the remaining crescent roll over the top and stretch to the edges and seal. Brush across the entire top of the crescent roll with the melted butter. Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar Bake for about 30 minutes, or until golden brown. Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving. Slice into triangles or squares, drizzle with a little honey if you like and serve.

Homemade buttermilk biscuits 😍 OMG DON'T LOSE
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing
Directions
Step 1 Preheat oven to 425 degrees F (220 degrees C).
Step 2 Line a baking sheet with a silicone baking mat or parchment paper.
Step 3 Whisk flour, baking powder, salt, and baking soda together in a large bowl.
Step 4 Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
Step 5 Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
Step 6 Turn dough onto a floured work surface, pat together into a rectangle.
Step 7 Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
Step 8 Roll dough on a floured surface to about 1/2 inch thick.
Step 9 Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
Step 10 Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
Step 11 Brush the tops of biscuits with 2 tablespoons buttermilk.
Step 12 Bake in the preheated oven until browned, about 15 minutes.

Pecan Pie Cobbler
Ingredients
2 rolled refrigerated pie crusts (2 come in a package)
2-1/2 cups brown sugar
1/2 cup butter, melted + 1 Tablespoon
2-1/2 cups light corn syrup
4 teaspoons vanilla extract
6 eggs, beaten lightly
2 cups chopped pecans
1-1/2 cups pecan halves
Instructions
Preheat oven to 425 degrees (you will lower to 350 degrees after baking the first layer).
Grease the bottom of the dish with non-stick spray. I use a 9" x 13" casserole dish.
Roll out one pie crust into a rectangular shape and place it in the dish (it does not have to be perfect and does not need to go all the way up the sides of the casserole dish).
Add the brown sugar, melted butter, corn syrup, eggs, and vanilla extract to a large bowl. Mix well.
Add the 2 cups of chopped pecans and mix well.
Pour half of the mixture over the pie crust.
Roll out the second pie crust and place it on top of the mixture (again, the crust does not need to be rolled out perfectly).
Brush or spoon the tablespoon of melted butter over the crust and bake for approximately 15 minutes or until the crust is golden brown.
Remove from oven and turn the oven down to 350 degrees.
Stir the remainder of the pecan pie mixture and pour over the cooked crust.
Add the 1-1/2 cups of pecan halves to the top of the cobbler. (Either sprinkle the pecans randomly or place in order).
Bake again for 30 minutes.
Allow the pecan pie cobbler to cool for at least one hour before serving.
OPTIONAL: Add a scoop of vanilla ice cream to the top of the warm cobbler. 🧑‍🍳🧑‍🍳

SWEET SPONGY BRIOCHE BREAD

Ingredients
500 gr. strength flour
160 gr. butter
100 grams white sugar
50 ml. whole milk
18 gr. fresh yeast
8 gr. fine salt
4 medium eggs

Preparation
Brioche dough:
1. In a small bowl, pour the warm milk with the yeast and mix until completely diluted. We reserve
2. In a large bowl, sift the flour, salt and sugar, and eggs.
3. Add the dissolved yeast and eggs to the dry ingredients, knead the mixture by hand or by machine until everything is integrated.
4. Add the butter, knead again until the dough becomes flexible, and until you obtain a fine, shiny and elastic mixture.
5. We must knead for around 20 minutes.
6. We reserve the dough in a previously greased bowl, cover with a clean cloth or plastic wrap and let it rest in a warm place for 30 minutes.
Brioche Bread:
1. We put the dough on a counter and divide it into pieces of about 50 grams, place them in a greased mold or on a tray, and let it ferment again for another 30 minutes.
2. We paint the breads with egg beaten lightly with salt and let it ferment again in a warm place for another 120 minutes.
Baking the brioche bread:
1. Preheat the oven to 180°C.
2. We put our tray in the oven and let it cook for about 25 minutes.
3. We let it cool on a rack.

Cheesy No Steam Leche Flan

you need:
Llanera (M) 14x9.5x3.2cm
Plastic Container Clamshell

Ingredients:
Sugar (1 tsp each Llanera)
Flan Mixture
3 Whole Large Eggs
1 can Condensed Milk
1 can Evaporated Milk
1tsp Vanilla Extract

Jelly Mixture
25g Clear Jelly Powder
¼ cup Cornstarch
3 cups of Water
Quick Melt Cheese (Brand we use: Danes Quick Melt Cheese)

Procedure:
Add 1tsp sugar in each llanera and caramelized
In a bowl combine all the ingredients: 3 Whole Large Eggs, 1 can Condensed Milk, 1 can Evaporated Milk, 1tsp Vanilla Extract. Mix well then Set Aside.
In a pan Add 25g Clear jelly powder, ¼ cup cornstarch, and 3 cups of water then mix well until fully combine.
Cook over low medium heat until it boils then add the Flan Mixture. Continue to Stir until fully combine.
Add the grated quick melt cheese on the mixture then cook again on low heat until the cheese is melted.
Once it’s done pour the mixture on the llanera (you can use S,M, or L)
Refrigerated Overnight before you serve.
For the toppings you can add grated cheese on top. (optional)

Crepes recipe
ingredients:
2 cups of milk
4 eggs
3 tbsp. Butter melted
1 tbsp. sugar
1 1/2 tbsp. Vanilla
1/8 tsp. salt
1 1/2 cups flour
Cream cheese filling
1-8 oz. Cream cheese package, soft
1 1/4 cups of powdered sugar
1 tbsp. Lemon juice
3/4 tsp. Vanilla
1 cup heavy whipping cream
4 tbsp. soft sugar
Strawberry
4 cups strawberries, sliced
Directions:
Add eggs, milk, butter, sugar, vanilla, salt and flour to a blender. Mix the crepe batter for 15-20 seconds or until completely combined.
Refrigerate for at least an hour or overnight.
Spray an 8-10 inch nonstick pan with cooking spray and add 1/4 cup of the crepe batter into the pan.
Turn the pan from side to side to allow the crepe batter to form an even circle. Cook the crepe over medium heat until the top looks dry and it slides easily into the pan.
Enjoy !

Fried Lemon Pepper Salmon Sticks with Old Bay Blue Cheese😋😍 You must try this!!
Ingredients:
For the Salmon Sticks:
1 lb (450g) salmon fillets, skinless
1 cup all-purpose flour
2 tablespoons lemon pepper seasoning
1 teaspoon salt
2 eggs, beaten
Vegetable oil, for frying
For the Old Bay Blue Cheese Sauce:
1/2 cup blue cheese, crumbled
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
Instructions:
Cut the salmon fillets into long, thin strips resembling fish sticks.
In a shallow dish, combine the flour, lemon pepper seasoning, and salt.
Dip each salmon strip into the beaten eggs, ensuring it is fully coated.
Roll the egg-coated salmon strip in the seasoned flour mixture, pressing gently to adhere. Repeat with the remaining salmon strips.
Heat vegetable oil in a deep pan or skillet over medium-high heat. The oil should be about 2 inches deep.
Carefully add the coated salmon strips to the hot oil, working in batches to avoid overcrowding the pan. Fry for about 3-4 minutes or until golden brown and crispy. Flip the sticks halfway through cooking to ensure even browning.
Once cooked, transfer the fried salmon sticks to a paper towel-lined plate to drain excess oil.
For the Old Bay Blue Cheese Sauce, in a small bowl, combine the crumbled blue cheese, mayonnaise, lemon juice, Old Bay seasoning, and black pepper. Mix well until smooth and creamy.
Serve the Fried Lemon Pepper Salmon Sticks hot with the Old Bay Blue Cheese Sauce on the side for dipping.

Caramel Pecan Dream Bars
FOR THE CRUST:
1 box yellow cake mix
1/3 cup soft margarine
1 egg
FOR THE FILLING:
1 (14 oz) can sweetened condensed milk
1 cup pecans, chopped
1/2 cup bits o’ brickle baking chips
PREPARATION
Preheat oven to 350°F and grease a 9×13-inch baking pan with nonstick spray.
Mix together the cake mix, margarine, and egg and press into the bottom of the prepared pan.
Pour filling ingredients (sweetened condensed milk, pecans, bits o’ brickle) over the base and bake 25-30 minutes.
Let cool before cutting. Enjoy!

CARAMEL CHOCOLATE CHEESECAKE

INGREDIENTS

For the cheesecake:
2 pkg (8oz each) cream cheese, softened
2/3 cup granulated sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
1 tsp vanilla

For the cake:
1 recipe chocolate layer cake (9inch layers)- homemade or cake mix is fine ( check recipe of chocolate cake in search engine of this group)

For the frosting:
1 cup unsalted butter, softened
1/2 cup caramel sauce (homemade caramel sauce or jarred is fine)
4 cup powdered sugar
2 Tbsp milk
1/2 tsp kosher salt
For the ganache:
4 oz dark chocolate
1/3 cup heavy cream
2 Tbsp caramel sauce
pinch of kosher salt

INSTRUCTIONS

For the cheesecake:
Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.
Beat cream cheese with granulate sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
Beat in sour cream, heavy cream and vanilla. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!

For the cake layer:
Prepare chocolate cake according to package directions for 9 inch cake.
For the frosting:
Beat butter in a large mixing bowl for 2-3 minutes, until fluffy. Add caramel sauce, powdered sugar, milk and kosher salt.
Beat for 4-5 minutes until soft and creamy.
To assemble:
On a cake platter, lay one layer of chocolate cake, top with the cheesecake. Then add the other layer of chocolate cake. Spread frosting over entire cake, sides and top.
Refrigerate frosted cake while you prepare the chocolate ganache.

For the ganache:
In a microwave safe bowl, combine dark chocolate with heavy cream. Heat 30 seconds. Stir and heat an additional 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.
Once cooled. Spread over top of chilled cake. Drizzle with remaining 2 Tbsp of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate cake until ready to serve!