Knock You Naked Bars

Knock You Naked Bars

Knock You Naked Bars

These knock You Naked Bars Delicious Caramel Bars with a flavor of peanut butter and an incredible coating of gooey caramel between the layers. You won’t ever bake cookie bars again; these are THAT GOOD!

Ingredients For knock You Naked Bars: 

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups semi-sweet chocolate chips
Caramel Sauce:
  • 5 oz evaporated milk
  • 1 bag (14 oz) caramels
  • 1/2 cup peanut butter

Instructions For knock You Naked Bars: 

  • Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9 x 13-inch pan.
  • In a small bowl, combine flour, baking soda, and salt. In a large mixing bowl, beat together butter, sugar, brown sugar, and vanilla until creamy. Add eggs one at a time, beating well after each addition. Gradually mix in the flour mixture. Stir in the chocolate chips.
  • Spread half of the cookie dough into the prepared pan. Bake for 8-10 minutes. Remove from the oven.
  • While the cookie dough is baking, melt caramels and evaporated milk in a double boiler. After the caramels are melted, add peanut butter and melt thoroughly. Spread this caramel-peanut butter mixture over the baked cookie dough base.
  • Using the remaining cookie dough, drop spoonfuls onto the caramel mixture. Bake for 15-20 minutes or until light golden brown.
  • Experiment with different flavors of spreadable fillings for an alternative to the caramel sauce.
  • Vary the flavor of the bars by using different types of chocolate chips such as milk, dark, or white.
  • These bars are rich, so consider cutting them into small squares. They make an excellent gift or treat for special occasions.
I’ve been making these Knock You Naked Bars for the past ten years, and each time I do so, I have a little nibble before putting them in the fridge to set for serving to guests and family. And after that little nibble, I end up consuming almost half of the pan, so very, very small bites of brownies are presented at my dinner party. I apologize; I am who I am. When it comes to caramel and chocolate, I have very little self control.

Easy Air Fryer Hawaiian Chicken

Easy Air Fryer Hawaiian Chicken

This Easy Air Fryer Hawaiian Chicken is very easily gluten-free. It makes a delicious meal!We now usually have a range of saucy chicken dishes made in the air fryer for our weekday meals.


Ten minutes for preparation
Cooking Time: 20 minutes
COMPLETE TIME:Thirty minutes
Serving: 4 Calories: 490 kcal

Recipe By: Air Fryer Fanatics


Ingredients For Easy Air Fryer Hawaiian Chicken:

  • Six Skinless, Boneless Chicken Thighs Potato or Cornstarch
  • Half a cup of Reserve Pineapple Chunk Juice
  • Diced Sweet Onion, 1/4 cup
  • One diced green bell pepper
  • 1 Orange or Red Diced Bell Pepper
  • 1/4 cup of juiced pineapple
  • 1/4 cup coconut aminos or gluten-free soy sauce
  • 1½ teaspoon of Worcestershire sauce
  • Two tablespoons of brown sugar
  • Half a teaspoon of ground ginger
  • Half a tablespoon of cornstarch


Instructions For Easy Air Fryer Hawaiian Chicken:

  1. After chopping the chicken into large pieces, coat it completely with cornstarch (use about 1/4 cup, and add more if necessary).
  2. Apply cooking spray containing olive oil to the air fryer basket.
  3. After adding the chicken and cooking it for ten minutes at 390°F, open the lid, give it a toss, and give it another spray of oil.
  4. Cook until the internal temperature reaches 165°F, which should take another 5 to 10 minutes.
  5. The pineapple, onion, bell pepper, pineapple juice, brown sugar, ground ginger, soy sauce, and Worcestershire sauce should all be combined in a small skillet.
  6. For two to three minutes, or until the veggies are tender, bring this to a gentle boil.
  7. As you mix in the cornstarch, reduce the heat.
  8. Allow it to thicken for two to three minutes.
  9. After combining with the cooked chicken, serve over rice.


How is Air Fryer Hawaiian Chicken supposed to be served?

We adore serving this over rice; in fact, it tastes fantastic that way. Serve it with cauliflower rice or ordinary white rice, but the coconut rice really brings out the flavor.


Nutrient serving (1g) with 490kcal of calories
51g of carbohydrates Fat: 13g, Protein: 43g Four grams of saturated fat 9g of polyunsaturated fat 205 mg of cholesterol 1207 mg of sodium 2g of fiber 15g of sugar


Pecan Tarts

Pecan Tarts:

These small Pecan Tarts are wonderful and quite simple to make. In your mouth, they melt! Every year over the holidays, my brother begs for these.

Nothing beats servings of your favorite desserts in bite-sized sizes. It follows that these Mini Pecan Tarts are a hit. With its gooey pecan filling, it resembles a pecan pie in just two bites.

Ingredients For Pecan Tarts:

  • 1 (14.1 ounce) package of double-crust pie pastry, thawed
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 5 tablespoons dark corn syrup
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


Instructions For Pecan Tarts:

Creating Pecan Magic:

  • Preheat your oven to 325 degrees F (165 degrees C). Lightly grease eight 3-inch tart tins to prepare them for the pecan magic ahead.
  • Roll out the pastry and cut eight 5-inch circles. Gently place these pastry circles into the prepared tart tins, forming the foundation for your delicious pecan tarts.
    The Sweet Symphony: In a mixing bowl, combine sugar, beaten eggs, dark corn syrup, melted butter, and vanilla extract. Stir until all the ingredients come together in a sweet symphony of flavors.
  • Stir in the chopped pecans, infusing the filling with their rich, nutty essence. This is where the pecan tarts truly come to life.
  • Baking Elegance: Spoon the luscious pecan filling into each pastry-lined tart tin, ensuring they are filled to about 3/4 full. Each tart is a masterpiece waiting to be baked.
  • Place your creations into the preheated oven and let them bake until the pastry turns golden brown and the filling sets, which usually takes around 30 to 35 minutes.


Savor the sheer delight of our “Pecan Tarts.” These irresistible mini tarts are a testament to the exquisite combination of sweet, crunchy pecans and flaky pastry. Whether served as an elegant dessert at a gathering or enjoyed as a personal treat, these tarts never fail to leave a lasting impression. With a touch of fresh cream and caramelized pecans on top, they are a dessert experience you’ll cherish. Make “Pecan Tarts” a part of your culinary repertoire and elevate your dessert game with every delightful bite.



CHOCOLATE COTTON CAKE This chocolate sponge cake is to die for—it’s a soft, fluffy, and jiggly souffle-like cake with a cocoa flavour and a cotton-soft texture!

This light chocolate cake tastes even better than a soufflé! The rich flavor is counterbalanced by the delicate texture, making this dish light and delicious at the same time.


  1. 80ml milk
  2. 60ml vegetable oil
  3. 70g flour
  4. 10g cocoa powder
  5. 4 egg whites
  6. 4 egg yolks
  7. 70g sugar
  8. 1/3 teaspoon salt
  9. 1/2 teaspoon lemon juice
  10. Chocolate chips



1. In a bowl, whisk together the milk, oil, flour and egg yolks. Divide into two portions and add cocoa powder to the second portion.
2. In another bowl, beat the egg whites with salt, lemon juice and sugar.
3. Divide the white and dark mixtures into two portions.
4. Transfer to baking sheet, add dark mixture, top with white mixture and sprinkle with chocolate chips.
5. Bake with hot water at 170°C (340°F) for 1 hour.

Advice and Notes:

Your cake could break for a few different reasons. A meringue that is unsteady is the worst offenders. The meringue is the foundation of the cake; without it, it cannot rise to the surface or take on the texture of a souffle. Here are some pointers to help you get that perfect meringue:

  • Make use of a spotless bowl: Your egg whites will whip up better if you use a clean basin that has been washed down with vinegar or lemon juice.
  • Employ cooled eggs: Compared to room temperature eggs, chilled eggs whip up much more easily.
  • As soon as the egg whites start to foam, add the sugar: In order to allow the sugar more opportunity to dissolve into the meringue and build a dense network with the egg white proteins, add your egg whites earlier in the meringue whipping process.
  • Rhythm on medium-low: One of the most crucial tricks to a good meringue is to beat on medium-low. Meringue should be beaten quickly to create huge air bubbles rather than tiny ones that form a fine network. You will have a much stronger meringue even if it will take longer.
  • The meringue needs to be firm, but it also needs to be avoided beating it into hard peaks. Cracks appear in the oven when stiff peaks rise quickly.

Mouth Watering Turtle Lush Recipe

Mouth Watering Turtle Lush Recipe

Mouth Watering Turtle Lush Recipe For any occasion, from a laid-back family dessert to an impressive party dessert, Turtle Lush is the ideal no-bake dessert. Its ideal combination of chocolate and caramel flavours make it incredibly simple to create and always a crowd-pleaser. Thus, the next time you’re searching for a decadent and delectable dessert dish, try this turtle Lush—you won’t be sorry!

This Turtle Lush dessert will make your mouth wet if chocolate turtles are one of your favourite chocolates. It has the ideal amounts of pecans, caramel, chocolate, and other ingredients.

Ingredients for Mouth Watering Turtle Lush Recipe:

  •  1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 1 cup cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups whipped cream
  • 2 cups chocolate pudding
  • ½ cup caramel sauce
  • 1 cup chopped pecans
  • Chocolate shavings for garnish


Instructions for Mouth Watering Turtle Lush Recipe:

1. Mix the graham cracker crumbs and melted butter in a bowl. Press the mixture onto the bottom of a greased 9×13-inch baking dish to form the crust.
2. In a separate bowl, beat the cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped cream.
3. Spread the cream cheese mixture over the graham cracker crust in an even layer.
4. Pour the chocolate pudding over the cream cheese layer, spreading it to cover the surface.
5. Drizzle the caramel sauce over the chocolate pudding layer, creating a beautiful pattern.
6. Sprinkle the chopped pecans on top of the caramel layer.
7. Spread the remaining whipped cream over the pecans.
8. Garnish with chocolate shavings.
9. Refrigerate the Turtle Lush for at least 4 hours or overnight to allow the layers to set.
10. Slice and serve this indulgent dessert to your loved ones.


Reasons to Love This Dessert of Turtles

  • The Turtle Lush Recipe, made with caramel, sweet chocolate, and other ingredients, is incredibly flavorful.
  • You can quickly put this dessert together and savour its wonderful flavour because it’s not hard to make.
  • You can carry the dessert with you anyplace you go.
  • Above all, this dish may be divided into bars that you can carry with you anywhere and anytime you need a sweet boost.


This Turtle Lush recipe is ideal if you want to create the tastiest dessert bars ever. Made with ingredients like melted cream cheese, chopped pecans, caramel sauce, and Oreo crumbs, this dish is incredibly flavorful and perfect for BBQs, family get-togethers, and other entertaining occasions.

Craving Potato Fritters

Ingredients Tasty Potato Fritters Recipe :

Craving Potato Fritters These Tasty Potato Fritters Recipe will surprise you with their crispy exterior and soft insides. I promise these are the finest potato pancakes you’ve ever had! Easy and very tasty. I had this recipe from back in my early years. My dad’s potato fritters were one of his most well-liked recipes back then. The term “Friciulin” refers to the potato fritters that the people of Piedmont, Italy, call them, and my brother and I would ask Dad to create his delectable version.


Ingredients Tasty Potato Fritters Recipe :

When my friends saw how many Potato fritters I had on the platter, they commented that I must have taken a long time to prepare. Actually, though, I didn’t since my potato fritters recipe is really straightforward. It only needs a few simple ingredients and can be prepared in a matter of minutes. More specifically, you’ll require:

  • 2 large potatoes 500g
  • Parsley
  • Spring onions
  • Salt, pepper, garlic powder
  • 2 medium eggs
  • Cornstarch 2 large tablespoons (40g)
  • Sweet paprika
  • Coriander 7g
  • Vegetable oil for frying

For the sauce:

  • Plain yogurt 120g
  • 1 lemon (half lemon juice)
  • Zest of lemon
  • Parsley
  • Half a cucumber
  • Salt and pepper
  • 1 clove of garlic
  • Spicy sauce
  • Olive oil


Instructions For Tasty Potato Fritters Recipe :

  • Grate the potatoes and squeeze them well.
    Place them in a bowl and add the parsley, chives, salt, pepper, garlic, eggs, starch, paprika and coriander.
    Form the pancakes and fry them in a pan with oil.
  • Sauce: Mix yogurt, lemon, parsley, cucumber, salt, pepper, garlic, hot sauce and oil.
  • Serve the pancakes with this delicious sauce

Variations in the recipe:
Numerous choices from a single recipe. This meal appeals to me because it’s incredibly simple and allows for a lot of room for personal creativity. Try these dish variations with Chicken or hidden veggies.

  • For extra flavour and nutrition, use sweet potatoes instead of traditional white potatoes.
  • To produce healthier, highly-nutritious and flavorful potato fritters, add grated zucchini or carrots.
  • When you add Chicken or Beef bits to your potato fritters, nobody will be able to resist!
  • Add your favourite seasonings to the fritters in addition to salt and pepper. My personal favourites are garlic powder, onion powder, and Italian herbs.

Air Fryer Lemon Drop Cookies

Air Fryer Lemon Drop Cookies are bright, sunny, zesty, and sweet! These make a delicious summer dessert for pool parties, picnics, and barbecues. Soft sugar cookies called lemon drop cookies are prepared with energising lemon essence and juice. For an additional splash of colour, add yellow food colouring! Cookies are made in eight minutes in the air fryer with an egg bits mould, and they turn into adorable cookie balls.

SET UP TIME: Ten minutes
Cooking Time: Eight minutes
TIME SPENT Resting: 5 minutes
COMPLETE TIME: Twenty-three minutes

Ingredients For Air Fryer Lemon Drop Cookies: 

  • ½ cup melted butter
  • ½ cup sugar
  • two tsp lemon essence
  • One egg
  • 1/4 cup flour
  • One-half teaspoon of baking powder
  • One-half teaspoon of baking soda
  • Three tablespoons of lemon juice
  • One and a half tablespoons of milk
  • Yellow food colouring optional

Instructions For Air Fryer Lemon Drop Cookies: 

  • Cream the sugar and softened butter in a large mixing bowl at a medium speed until thoroughly mixed.
  • Add the eggs and lemon extract. Beat on medium until frothy and combined.
  • Stir in the baking soda, baking powder, and flour. After adding the lemon juice, the baking soda should start to fizzle. Mix on low speed just until the flour is mostly mixed into the mixture. After adjusting the speed to medium, beat the batter until it is smooth and homogenous.
  • If using, add food colouring and milk until the desired colour is achieved. Smoothly beat on medium. Before using, let it cool down. Place in the freezer for 30 minutes if using right away.
  • Lightly mist a bite-sized egg mould with frying oil. Place two teaspoons of dough into each hole after rolling it into a ball. Place the mould inside the air fryer basket, cover it, and cook it for 8 minutes at 375°F. Hit the start button.
  • When finished, place a toothpick in the middle of one cookie. If it’s too wet, give it an extra minute. Using a sling, remove the egg bite mould and allow the biscuits to cool for five minutes before removing


Cookies can easily be removed by loosening 1 side with a butter knife. Then press up on the bottom of the mold and the cookie will pop out.

Store air fryer cookies at room temperature in an air tight container for 4 days. Store in the freezer for 6 months.

Nutrition Facts:
One cookie is served. 90 kcal of calories 12g of carbohydrates 1g protein and 4g fat. Three grams of saturated fat 1g of trans fat 17 mg of cholesterol 57 milligrams of sodium 15 milligrams of potassium 1g of fibre 6g of sugar 130 IU of vitamin A One milligram of vitamin C Calcium: 9 mg Iron: 1 mg



BAKED LEGS WITH CREAM OF MUSHROOM Tender baked chicken paired with a thick, creamy mushroom sauce makes for a tasty and cosy dish: baked chicken legs with cream of mushroom. This recipe is great for a big occasion or a cosy family dinner because it’s simple to make.


  • 1/4 cup flour you can use gluten-free flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 lb chicken legs about 3-4 large chicken legs
  • 2 tablespoons olive oil
  • 10 oz mushrooms each sliced in half
  • 3 garlic cloves minced
  • 1 tablespoon olive oil if needed
  • 1 cup chicken stock
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream




  • Turn the oven on to 375°F, or 190°C.
  • Mix the flour, 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt together in a small bowl.
  • Dredge chicken legs in this seasoned flour mixture and place on a big dish.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  • Place the skin side down on the chicken legs and cook for about 4 minutes, or until the skin is nicely browned.
  • After about three minutes, turn the chicken legs over and brown the other side.
  • After the chicken legs are browned, remove and set aside. Additionally, discard the olive oil from the areas where the chicken browning with flour mixture turned too dark.
  • Add the chopped garlic and sliced mushrooms to the same, now empty skillet. If necessary, add an additional tablespoon of olive oil. Sauté the mixture for two minutes over medium heat.
  • While scraping off the browned crumbs from the pan’s bottom, add chicken stock to the skillet. Stir in 1/4 teaspoon of salt.
  • Return the chicken legs to the pan.
  • After bringing the chicken stock to a boil, cover it, and turn down the heat to low-medium.
  • For 25 to 30 minutes, or until the chicken is thoroughly cooked and the juices run clear when the bird is sliced in the middle, simmer the chicken legs.
  • After cooking, transfer the chicken legs to a baking dish and keep them warm.
  • After the mushroom sauce has reduced by about a third, reduce the heat under the skillet to medium-high and simmer it for approximately 4 minutes.
  • Add the 1/2 cup heavy cream to the mushroom sauce and simmer, stirring regularly and scraping down the skillet’s bottom, for an additional 2 minutes on low-medium heat, or until the sauce thickens.
  • Cover the chicken legs with the mushroom sauce and bake for ten to fifteen minutes, or until the sauce is bubbling and the chicken legs have a crispy exterior.
  • Before serving, sprinkle some freshly chopped parsley on top.

Hot Serving Tips:
Serve the cream of mushroom sauce-topped baked chicken legs over mashed potatoes, rice, or spaghetti.



WHITE LINE DOUGHNUT Pillow Doughnut RECIPE: DOUGHNUTS are sugary snacks that can be purchased in bakeries and restaurants or produced at home. Here are the ingredients and instructions to prepare it whenever it’s convenient for you at home.



  • 3 cups of flour
  • ½ cup sugar
  • 1 tbsp of instant dry yeast
  • 4 tbsp of margarine
  • 1 large egg (optional)
  • ½ tbsp vanilla flavour (optional)
  • ½ cup of warm water
  • Oil for frying (just enough to let the dough float).




  • Mix the flour and yeast together into a bowl. Ensure to sift them first.
  • Sift other dry ingredients into the bowl and mix thoroughly.
  • Add margarine and mix.
  • Mix egg and flavour to form crumbs.
  • Make a well at the center and start adding warm water gradually until it’s soft and pliable.
  • Transfer to your table, sprinkle some flour and begin to knead to form a dough for about 20-25minutes. (Don’t overwork your dough).
    (It should have become stretchy after 25minutes of kneading).
  • Form a ball with it, place in a bowl and allow to rise for 40 minutes or until doubled in size.
  • After it doubles, punch it down and start forming your balls with your dough.
    (You can use scale to measure so that you have equal sizes).
  • Place each ball on a separate paper, (This will make it easy for you to drop in oil without deflating the dough).
  • Allow these to rise to until doubled in size.
  • Heat your oil until it is just hot enough to cook your dough.
    (To test for heat, just drop a small dough into the oil, If it floats immediately, your oil is good to go, if it sits back in the oil, it’s too cold for your dough).
  • Pick one dough, using the paper, drop carefully into the oil, you should see just tiny bubbles and not large ones.
    (Slow fry it, to ensure that it gets well cooked inside).
  • Flip the dough once it’s golden brown.
  • Place on kitchen towel to remove excess oil, allow to cool
    (You may desire to fill with jam or any filling of your choice).



  • Use a round nozzle and a piping bag to fill the jam.
  • Make a hole, insert the nozzle and squeezed the jam in it. That’s all.