Creamy Lemon Bars

This dessert is the epitome of light and refreshing… Buttery shortbread crust, bright and tangy lemon filling, and creamy, homemade lemon squares! These lemon bars are so simple that anyone can make them!

Ingredients for Creamy Lemon Bars

1. 4 tbsp (1/2 stick) for the crust Melted and chilled unsalted butter plus enough for the pan
2. 1/4 cup, or around 24 squares Crumbled Graham Cracker
3. one-fourth cup sugar

Regarding the Filling

1. Two enormous yolks from an egg
2. One can, or fourteen ounces sweetened condensed milk
3. I used 3 lemons to get 1/2 cup of fresh lemon juice

Instructions for Creamy Lemon Bars

• Set the oven’s temperature to 350. Melt the butter and brush an 8-inch square baking dish with it. Line the bottom with parchment paper, allowing two inches to overhang.
• Grind the Graham Cracker squares finely in a food processor. Next, mix in butter and sugar by blending them in. Fill prepared pan with mixture, pressing it into bottom and 1 inch up sides. Bake for 8 to 12 minutes, or until lightly browned. Allow crust to cool for thirty minutes.
• To prepare the filling, beat the egg yolks and condensed milk together in a sizable bowl. Whisk in the lemon juice until smooth. Scatter filling over chilled crust, being careful to cover the edges.
• Bake for about 15 minutes, or until set. Chill in the pan on the rack for at least an hour before serving. Extricate from pan using overhanging parchment paper, then move to a chopping board. Cut into 16 squares using a serrated knife, making sure to wipe the knife after each cut with a moist dish towel.

PISTACHIO PINEAPPLE CAKE

I simply adore simple dessert recipes that begin with cake mixes. Making this pistachio cake is so easy that nobody would ever suspect that it begins with a package of instant pudding and a cake mix.

Ingredients for Pistachio and Pineapple Cake:

1. One package (15.25 ounces) Mixture of yellow cake
2. One box, weighing 3.4 ounces Pistachio pudding mix in a flash
3. half a cup of vegetable or canola oil
4. Three big eggs
5. One can (20 ounces) pineapple chunks (do not drain)
6. For the Frosting of Pistachio Pudding:
7. Three-quarter cup of nonfat milk
8. Half a cup of heavy cream
9. One box, weighing 3.4 ounces Pistachio pudding mix in a flash
10. Eight ounces Thawed Cool Whip
11. Pistachios, chopped (optional) as a topping

Guidelines

• Set oven temperature to 350°F. Apply cooking spray to a 9 x 13 baking pan.
• Mix the cake mix, instant pudding mix, canola oil, eggs, and crushed pineapple (with juice) in a large mixing basin or the bowl of a stand mixer. Using a handheld mixer, mix on medium-high speed for approximately two minutes, or until thoroughly mixed.
• Evenly distribute the batter after pouring it into the baking dish that has been ready.
• A toothpick put into the center of the cake should come out clean after 35 to 40 minutes of baking.
• On a cooling rack, let the cake cool fully.
• Hold off on frosting the cake with pistachios until it has cooled fully. Combine the heavy cream and half-and-half milk in a mixing dish. Whisk in the until thoroughly blended, about one to two minutes, using the instant pistachio pudding mix. Give it a five-minute rest to thicken.
• Add the thawed Cool Whip and stir until thoroughly combined. Use the pistachio pudding icing to cover the cake. Before serving, place a cover or piece of tin foil over the pan and refrigerate for four to six hours or overnight.
• Note: Refrigerating the cake before serving is not necessary, although it is advised for optimal flavor and texture.
• For an even more pleasant treat, the icing gets thicker and the cake absorbs all the flavorful goodness!

New York Cheesecake

The greatest cheesecake is this traditional New York cheesecake. It is really simple to create, and unlike most cheesecake recipes, it doesn’t require a water bath. It is dense, rich, and creamy. It really is among the greatest cheesecakes I’ve ever had! This is how you get perfection.

INGREDIENTS

Crust

1. One and a half cups (150g) of finely ground vanilla wafer crumbs, digestive biscuits, or graham cracker crumbs (pulse in a food processor).
2. Two teaspoons of sugar, granulated
3. Four and a half tablespoons (65g) of melted unsalted butter

Stuffing

1. Four cups (900g) of room-temperature full-fat cream cheese
2. Scoop and ⅛ cup (225g) powdered sugar
3. two tsp cornstarch
4. Four sizable eggs and one yolk, room temperature
5. ½ cup, or 120 milliliters thick cream
6. A teaspoon and a half of pure vanilla extract
7. grated zest from one lemon one small spoon

Guidelines

Cook the crust.

• Heat the oven to 350°F, or 180°C. Grease the 9-inch springform pan from bottom to side.
• Crumbs, 2T sugar, and melted butter should all be combined and moistened in a medium-sized basin. Evenly press mixture into bottom of prepared pan to create crumb layer. Roast for 8 to 9 minutes, or until well-browned. Let cool fully on a wire cooling rack. Meanwhile, get the filling ready.

Cheesecake Filling

• Raise the oven’s setting to 425°F/220°C.
• Beat the cream cheese on medium-low speed for one to two minutes, or until it is smooth and lump-free, using an electric mixer fitted with the paddle attachment or a handheld mixer. Beat in sugar until well combined. Using a rubber spatula, scrape down the sides and bottom of the bowl as needed. Stir in cornstarch until well combined. When the eggs are added, beat them in completely. Beat in the cream, vanilla essence, and zest from the lemon until smooth and well mixed. Evenly distribute batter over chilled crust after pouring
• After 10 minutes of baking, reduce the oven temperature to 225°F/110°C and bake the cake for an additional 60 minutes, or until the sides are set but the center is still slightly jiggly. Some people have commented that this was not a long enough baking time. This is something I’ve baked a lot, and it works. You can add an extra 10 to 20 minutes to baking times if you’re not sure if your oven is correct or if you generally bake for longer than what recipes ask for (but try not to open the oven door too frequently). It’s okay if your cheesecake doesn’t get golden brown around the edges; simply follow the directions 🙂. After turning off the oven, partially or fully open the door to let cool air in, and let the cake for sixty minutes in the oven. This will keep the cake from cracking and keep its creamy texture. Once the cake has cooled to room temperature, move it to a wire rack. Place plastic wrap over the cake and place it in the fridge for a minimum of 12 hours or overnight.
• Refrigerated cheesecake can last for up to five days.

Cheeseburger Quiche

Cheeseburger Quiche: Indeed, this is a delectable crustless quiche that combines all the best parts of a cheeseburger, according to Slimming World. Make this if you make anything at all!

INGREDIENTS

1. 350g (12.5oz) of exceptionally lean minced beef
2. A quarter-tsp sea salt
3. Use passata or ¾ cup (180ml) of smashed tomatoes.
4. Two tablespoons of tomato paste (purée); if passata is being used, use three to four tablespoons.
5. One tablespoon of sweetener in granule form
6. One-half tsp onion powder
7. A tsp of powdered garlic
8. One teaspoon each of black pepper, salt, and paprika
9. One-teaspooned Worcestershire sauce
10. One large onion, cut into slices
11. One cup (225g) of cottage cheese without fat
12. Four big eggs
13. 120g (4 oz) of Red Leicester cooking oil spray or cheddar cheese

Guidelines

• Set oven temperature to 200°C or 400°F (gas mark 6).
• Combine the sea salt and beef mince in a big bowl and stir to blend.
• Spray oil can be used to grease a quiche plate. Then, add the meat mixture to the dish and press it down firmly to create a thin layer that covers the bottom.
• Put in the oven and bake for ten minutes or so, or until just starting to brown. When cooked, the beef mixture will shrink on the base; nevertheless, this is to be expected since more layers will be added to cover it. Clean up any extra fluids that come out with a kitchen towel. Put aside.
• Apply some spray oil to a frying pan, then add the onions and cook until they become tender and brown.
• In a bowl, combine the crushed tomatoes, Worcestershire sauce, paprika, garlic powder, onion powder, sweetener, and salt and pepper.
• In a blender, combine the cottage cheese, eggs, and half of the cheddar cheese; blend until smooth.
• You can now begin stacking the subsequent levels.
• Spread the tomato mixture over the meat layer with a spatula.
• Pour in the cottage cheese mixture after adding the softened onions.
• Sprinkle the remaining cheddar cheese on top.
• Return to the oven and continue baking for about 30 minutes, or until the mixture is set and the cheese is melted and has a light golden hue on top.
• Let it stand for ten minutes before to slicing.
• Enjoy and pair with a side salad!

No Bake Lemon Cheesecake

An very creamy and silky prepared without the use of artificial flavors, this No Bake Lemon Cheesecake is prepared using lemon zest and juice! It can withstand being chopped because of its firmness.

INGREDIENTS

Crust:

1. ½ cup melted butter;
2. 2 ¼ cups graham cracker crumbs (270g);

Filling:

1. 3 packages (24 oz or 750g total) of cream cheese whole fat
2. 1 ½ cups powdered icing sugar
3. cup heavy whipping cream (30-35% fat ONLY)
4. 3 tablespoons freshly squeezed lemon juice (approximately 1 lemon)
5. zest of 2 lemons (or just 1 if you prefer a softer flavor)
6. 1 teaspoon vanilla extract

Guidelines

• Using parchment paper to line a 9-inch Springform pan is optional, but it facilitates simple removal when it’s set.
• Press the butter and graham cracker crumbs mixture into the pan that has been prepared, going approximately 1/2″ up the sides.
• Using an electric mixer set to medium speed, whip the cream cheese in a large bowl until it becomes smooth.
• Beat in the vanilla, lemon zest, juice, and powdered sugar until smooth.
• Beat in the vanilla, lemon zest, juice, and powdered sugar until smooth.
• Beat the heavy cream on high speed in a another medium-sized bowl until firm peaks form. Using a spatula, carefully fold the whipped cream and cream cheese together, being cautious not to deflate the cream.
• If you want the filling to be sweeter or more lemony, taste it and add extra sugar or lemon zest.
• After pouring filling onto crust, cover and chill for at least 6 hours, or better yet, overnight! Accompany with confectionery cream.

NOTE: Since the creation of this film, the recipe has undergone significant modifications.

White Almond Wedding Cake

A fantastic recipe for white wedding cake. This cake’s secret ingredient—sour cream—makes it incredibly moist, rich, and flavorful. Not only is this recipe a hit for wedding cakes, but I also use it for my kids’ birthday cakes. Doubling this recipe is not difficult.

INGREDIENTS

1. One package (15.25 ounces) of white cake mix
2. One cup of flour for all purposes
3. One cup of powdered sugar
4. One-fourth teaspoon of salt
5. One-half cup of water
6. One cup of sour cream
7. two tsp of vegetable oil
8. One tsp almond extract
9. One tsp vanilla essence
10. Four beaten egg whites

Guidelines

• Set the oven’s temperature to 325°F, or 165°C. Coat an 11 x 13-inch cake pan with oil and flour.
• In a large bowl, thoroughly stir together white cake mix, flour, sugar, and salt. Add the water, sour cream, oil, vanilla, almond extract, and egg whites. Beat on low speed for 4 minutes, or until all the ingredients are combined and moistened but some lumps are still present.
• Transfer the mixture into the ready-made cake pan.
• A toothpick put into the center of the cake should come out clean after baking for about 25 minutes in a preheated oven, or until the top is a light golden brown. Before icing, let it cool.

Nutrition Information

(per serving)

211 Calories

35g Carbs

, 3g Protein

, and 7g Fat

Bisquick Cinnamon Rolls

Made at home, these Bisquick cinnamon rolls are simple, eggless, and require no yeast! Ready in less than an hour, perfectly tender, and perfect for a family breakfast. Get the recipe for these mouthwatering cinnamon rolls with our detailed instructions.

INGREDIENTS

1.  2 1/4 cups Bisquick mix FOR THE ROLLS
2. two and a third cups buttermilk
3. 1/4 cup softened butter for filling
4. 1/3 cup packed brown sugar
5. two tsp of cinnamon
6. 1/3 cup heavy cream, warmed, for soaking

Regarding the freezing:

1. One cup of sugar powder
2. One tablespoon of melted butter
3. Half a teaspoon of extract from vanilla beans
4. One spoonful of heavy cream

PROCEDURE

• Preheat the oven to 375°F.
• Apply cooking spray to a pie plate or 8-inch round cake pan.
• Mix Bisquick and buttermilk in a medium-sized bowl until a soft dough forms.
• Dust the counter or a pastry mat with flour.
• On the floured board, lay out the dough using a rolling pin into an 8 by 12 inch rectangle.
• After spreading softened butter over the whole thing, mix with cinnamon and brown sugar. Roll the dough jelly roll style, starting from the long end. Using a sharp knife or dental floss, cut the dough into six equal pieces.
• Put the rolls, cut side up, in the baking dish that has been oiled. Drizzle the rolls with warmed heavy cream.
• Bake for 20 to 25 minutes, or until the middle roll is cooked through and not sticky, in a preheated oven. To check if a center roll is finished, pull up on its edge. After 20 minutes, check the rolls. Continue baking them with a loose foil cover if they start to brown too much.
• Mix the powdered sugar, butter, vanilla, and cream in a small bowl. If additional cream is required to get the desired glaze consistency, drizzle it on. Drizzle the warm rolls with the glaze.