Cheese Breakfast Casserole:
Are you looking for a holiday recipe? then you should stop and check out the cheese breakfast casserole recipe. Just Combine hash browns, bacon, 1 cup cheese and salt in a large bowl and mix them well. Pour into a greased 9×13 dishes. In another bowl, beat eggs, milk, and paprika. Pour over hash brown mixture in the dishes. Sprinkle it with Paprika and remaining cheese. Bake it for 40 – 45 minutes Taaa Daaaa, Your breakfast is ready. For further information about the cheese breakfast casserole recipe click the following link.
Instant Pot Turkey Breast Recipe:
Instant Pot Cherry Delight Cheesecake Recipe:
Cheesecake is all time favorite dessert of all people. The fact is that you can make an absolutely perfect creamy and light cheesecake using an instant pot, this will blow your mind every time you make a cheesecake with the instant pot. Make this ultra-creamy Cherry Delight Cheesecake and follow the tutorial from Crunchy Creamy Sweet and I promise you there are no special tricks to achieve it, instead of the magic that is instant pot. For more information about the instant pot cherry delight cheesecake recipe click the following link.
Breakfast Egg Casserole Recipe:
In order to make an easy breakfast casserole recipe just follow the instructions. Add frozen potatoes, ham, and cheese in a large bowl. Pour the mixture into a 9 x 13-inch baking dish that has been well sprayed with cooking spray. In another large bowl, whisk the eggs with the milk, salt, and pepper. Pour the mixture over the hash brown mixture. Pat everything with the back of a wooden spoon. Bake for only one hour, uncovered. The center should be golden and the edges should be golden brown. For more information about the easy breakfast casserole recipe check out the following link.
The Best Hummus:
Soak Your Chickpeas in water for 1-2 days, then drain. Cook The Chickpeas with 3-5 cloves of Garlic and the Baking Soda. Drain and rinse the cooked beans, until no bubbles left. Set the cooked cloves of Garlic on a side and peel the Chickpeas. The skins will slide off quite easily when you gently “pinch” each bean. Make a Chickpea Puree by adding 3 cups of the peeled Chickpeas and cooked Garlic to the Food Processor, then seal in it and shut. Mix the Lemon Juice and Salt together in a small bowl, then slowly pour this mixture into the Food Processor while it is running. Add Tahini and Water in it. Add in 1/4 cup of Tahini to the Food Processor, then seal it and add in 1/3 cup of Ice Cold Water. Let the Food Processor run for 4-5 minutes and add in extra Tahini and Water in 1/4 cup increments. For more information about the best hummus recipe dig into the following link.
Glazed Pecan Sweet Potato Rounds:
Cut 3 large sweet potatoes into 1-inch rounds, skins on. Place each sweet potato round flat onto a baking sheet with raised edges, cover the baking sheet tightly with aluminum foil and bake for 10 minutes. After 10 minutes, remove the baking sheet from the oven and place on a covered countertop while you work. Carefully remove the aluminum foil, then lightly sprinkle the tops with a little tiny sprinkle of cinnamon. Next, drip a few tiny drops of maple syrup on top of each sweet potato round; then with the back of a spoon, gently spread the maple syrup over the entire top of each sweet potato. Next, gently flip each sweet potato round overusing a thin-edged spatula. Repeat the same process by lightly sprinkling each sweet potato round with a very tiny sprinkle of cinnamon and then dripping a few tiny drops of maple syrup on the tops. Finally, use the back of a spoon to gently spread the maple syrup over the entire top of each sweet potato. Place back in the oven for 5 minutes.After 5 minutes, test the potatoes to see if they are done by sliding a sharp knife into one of the larger sweet potato rounds. If the knife slides in cleanly, they are done. If not done, return to the oven for another 5-7 minutes until tender. Watch carefully as you do not want them over tender or they will fall apart.When the sweet potatoes are tender, move the oven rack to the top of the oven, set the oven to high broil, and return the sweet potatoes to the oven and place directly under the broiler and broil on high for 1-2 minutes, you are just looking for a slight caramelization on the tops of the sweet potatoes. Watch them carefully!When the sweet potatoes are lightly caramelized, remove from the oven and allow them to sit on the hot baking sheet undisturbed while you make the chopped glazed pecans.Roughly chop a cup of pecans, then place then in a dry nonstick skillet and gently toast them over medium heat. Gently stir to prevent burning, approx. 4 minutes. Next drizzle about 1 ½ Tablespoon of pure organic maple syrup over the chopped pecans. The maple syrup should sizzle and bubble when added to the hot skillet. Gently push the pecans into the maple syrup to coat on all sides. Cook for approx. 3 minutes. Remove from the heat, and allow them to slightly cool in the pan for 1 minute. Cover a dinner plate with plastic wrap, place the glazed pecans onto the plastic wrap covered dinner plate, this will help prevent them from sticking while you work.While the glazed pecans are still warm, take some glazed pecans and top each of the sweet potato rounds.Next, sprinkle a tiny sprinkle of cinnamon over the top of each sweet potato round.Plate the sweet potato rounds on a flat appetizer tray or plate in a single layer, then place a very, very tiny pinch of coarse sea salt over the top of each sweet potato round. (ex. 5 to 10 pieces of coarse sea salt granules on each sweet potato round). Serve warm. For more information about the glazed pecan sweet potato rounds recipe click the link below.
gluten free stuffed mushrooms with bacon:
Lemon Sun-dried Tomato Hummus And Goat Cheese Pesto Bites:
Tomato Pesto Tarts With Optional Prosciutto:
Add the basil leaves, sunflower seeds, garlic, Parmesan cheese, 1/8 teaspoon salt, and one-third cup olive oil in a food processor. Pulse until the mixture comes together in a paste. Keeps refrigerated for up to 2 days. On a large floured cutting board or mat board, unfold the puff pastry. Divide the pesto between each square with a spoon to about a half-inch from the edges. Lay one tomato slice in the center of each square. Sprinkle Parmesan over the tarts square. Bake it for about 12 minutes, until the puff pastry is golden brown. Sprinkle with fresh basil and serve it to the family. For more information about the tomato pesto tarts with optional prosciutto recipe click the link down below.
Champagne Sangria Punch:
In a small saucepan, add sugar, water, and mint over medium heat. Bring to a boil and reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar dissolve. Remove pan from the heat and allow the syrup to cool down. After making the mint simple syrup, in a large pitcher, combine the Prosecco, Mint Simple Syrup, orange juice, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs in it. Fill glasses with ice and pour the sangria over the top. For more information about the champagne sangria recipe click the following link.