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.

Easy Loaded Creamy Shrimp Baked Potato Recipe

When it comes to baking potatoes, I always make sure to serve my family the best and tastiest version I can find—and by best, I mean something like this recipe from Whip It Up With Jay on YouTube! This dish is so delicious that you won’t be able to eat it all in a matter of minutes once you put it on the table. If you would like to try this dish, please read the directions below and watch the tutorial video while you work.

INGREDIENTS

1. Two big russet potatoes
2. 1.5 pounds of big shrimp
3. One teaspoon of your preferred seasoning or “slap your mama once” seasoning
4. One teaspoon One teaspoon full seasoning
5. One-half teaspoon of parsley
6. 1/2 teaspoon ground black pepper
7. One teaspoon of paprika

Rich Sauce

1. One tablespoon of garlic paste
2. One cup of heavy cream
3. ¼ cup parmesan cheese and one cup Colby Jack cheese
4. One teaspoon full seasoning
5. 1/2 teaspoon ground black pepper
6. 1 tsp of seasoned cilantro
7. One teaspoon of paprika
8. ½ little onion
9. bell peppers
10. Unsalted butter
11. Parsley

INSTRUCTIONS

Step 1

• Adjust the oven temperature to 400°F and get a baking pan ready. Make indentations all over the potatoes with a fork, then cover them with a generous amount of oil, rubbing it in until fully covered, and then toss in some salt. Place the potatoes on a baking sheet, cover them nicely with foil, and bake in a preheated oven for approximately one hour, or until fork tender (the larger the the potato, the longer cooking is required). After the shrimp have been deveined and their skin removed, put them in a big bowl and pour some oil over them.

Step Two

• After giving them a thorough massage or tossing them to coat, season them thoroughly using your preferred brand of seasoning and the entire amount of seasoning. Put a pan on the stove over medium-high heat, add a little oil, and let it get hot before adding the shrimp with seasoning. Make sure they are well charred on all sides by tossing them every so often and letting them cook for 4 to 5 minutes.

Step Three

• After the shrimp are cooked, remove from the pan and place the butter in it. Melt the butter and add the diced onions and bell peppers after that. Toss them well and cook for 4 minutes or until they become tender. Add the creole seasoning and all of the seasonings, stir well, and pour in the heavy cream. Reduce the heat to medium. After giving them a thorough swirl, add the Colby Jack and Parmesan cheeses and stir until they melt. After removing the sauce from the pan and turning off the heat, leave it aside.

Step Four

• As demonstrated in the video, cut off the potatoes’ tops and scrape off the insides before putting them in a big dish. Add the cheese and a small amount of the cream sauce to the bowl of mashed potatoes and stir to incorporate. Season with salt and pepper. Evenly load the potatoes with the mixture, top with a little more cheese, and then gently arrange the shrimp on top. Re-place them in the baking dish, pour additional sauce over them, and bake for a further ten minutes. Present and savor!