Apple Crumb Bars

 

Ingredients:

For the Crust and Topping:

2 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1 cup unsalted butter, cold and cubed

1 large egg

For the Filling:

5 cups peeled, diced apples

1/2 cup granulated sugar

2 tablespoons all-purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Instructions:

Preheat Oven: Preheat to 350°F (175°C) and grease a 9x13-inch pan.

Make the Crust: Mix flour, sugar, baking powder, and cinnamon. Cut in butter until crumbly. Stir in the egg. Press half into the pan.

Add the Filling: Toss apples with sugar, flour, cinnamon, and nutmeg. Spread over the crust.

Add Topping: Crumble the remaining crust mixture over the apples.

Bake: Bake for 40–45 minutes, or until golden. Cool before slicing.

Air Fryer Grilled Cheese Hot Dogs

 

Ingredients:

4 hot dog buns

4 hot dogs

8 slices of cheddar cheese (or your preferred cheese)

2 tablespoons butter, softened

Instructions:

1. Preheat Air Fryer to 375°F (190°C).

2. Cook Hot Dogs in the air fryer for 4–5 minutes until slightly crispy.

3. Assemble: Butter the buns (inside & out), add one slice of cheese, then the hot dog, then another slice of cheese.

4. Air Fry assembled hot dogs for 4–6 minutes or until golden and melty.

5. Serve with ketchup, mustard, or your favorite toppings!

Amish Peanut Butter Cream Pie

 

Ingredients

1 pre-made graham cracker pie crust

1 cup creamy peanut butter

1 cup powdered sugar

8 oz cream cheese, softened

1 cup granulated sugar

2 cups heavy cream

1 teaspoon vanilla extract

1 cup milk

1 package (3.4 oz) instant vanilla pudding mix

Directions

1. In a medium bowl, combine peanut butter and powdered sugar, mixing until crumbly. Set aside half of the mixture for topping.

2. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the heavy cream and vanilla extract and continue to beat until the mixture is light and fluffy.

3. Spread half of the peanut butter crumbles evenly in the bottom of the graham cracker crust.

4. In a separate bowl, whisk together the milk and vanilla pudding mix until thickened. Fold the pudding mixture into the cream cheese mixture until well combined.

5. Pour the filling over the peanut butter crumbles in the crust. Top with the remaining peanut butter crumbles.

6. Chill in the refrigerator for at least 4 hours before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 4 hours 20 minutes

Yield: 8 servings

Loaded Potato & Meatloaf Casserole

 

Ingredients:

For the Meatloaf:

1.5 pounds ground beef

1 onion, finely chopped

2 cloves garlic, minced

1/2 cup breadcrumbs

1/4 cup milk

1 egg

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup ketchup

For the Potato Layer:

2 pounds potatoes, peeled and sliced

1/2 cup sour cream

1/4 cup milk

2 tablespoons butter

1 cup shredded cheddar cheese

1/4 cup chopped green onions

Salt and pepper to taste

Directions:

Preheat oven to 375°F (190°C).

In a bowl, combine ground beef, onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, salt, and pepper. Press the mixture into the bottom of a greased baking dish.

Spread ketchup over the top of the meatloaf.

Bake for 25 minutes.

Meanwhile, boil the sliced potatoes until tender, about 15 minutes. Drain and mash with sour cream, milk, and butter. Season with salt and pepper.

Spread the mashed potatoes over the partially cooked meatloaf. Sprinkle with cheddar cheese and green onions.

Return to the oven and bake for another 20 minutes, or until the cheese is melted and bubbly.

Let rest for 10 minutes before serving.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes

Kcal: 600 kcal | Servings: 6 servings

Mini Sweet Potato Pies

 

Mini Sweet Potato Pies: Perfectly Sized for a Sweet Treat

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 tsp ground cinnamon

1/2 cup unsalted butter, melted

For the Filling:

2 cups cooked sweet potato, mashed (about 2 medium sweet potatoes)

1/2 cup brown sugar, packed

1/4 cup granulated sugar

2 large eggs

1/2 cup heavy cream

1/4 cup whole milk

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

Pinch of salt

For the Topping (Optional):

Whipped cream or marshmallows (for serving)

Preparation:

Prepare the Crust:

Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.

In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon.

Stir in the melted butter until the mixture resembles wet sand.

Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup, pressing down firmly.

Bake the crusts for 8-10 minutes, or until slightly golden. Remove from the oven and let cool.

Make the Filling:

In a large bowl, combine the mashed sweet potato, brown sugar, granulated sugar, eggs, heavy cream, whole milk, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt.

Whisk until smooth and well combined.

Assemble the Mini Pies:

Spoon the sweet potato filling into the cooled graham cracker crusts, filling each cup nearly to the top. Use the back of a spoon to smooth the tops if necessary.

Bake for 20-25 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.

Allow the pies to cool completely before removing them from the muffin tin.

Serve and Enjoy:

Once the pies are fully cooled, remove them from the muffin tin.

Top with a dollop of whipped cream or mini marshmallows if desired for a festive touch.

These Mini Sweet Potato Pies are the perfect portion-sized treat with a flavorful, creamy filling and a delicious graham cracker crust. Perfect for holiday gatherings, potlucks, or a

banana peanut butter cookie recipe

 

Ingredients

1 Cup crunchy peanut butter

¾ cup sugar

1 medium banana, ripe

1 Tsp baking powder

Instructions

Preheat the oven to 350 degrees. Line a baking pan with parchment paper and set aside.

In a bowl combine the peanut butter with the sugar and baking powder. Mix in the mashed banana, beating until everything is well incorporated. Drop tablespoons of dough into the baking pan and take it to the oven. Bake for 10 minutes or until golden brown.

Remove from oven and let them cool down completely.

The Best White Bread from Scratch

 

INGREDIENTS:

For One Standard Loaf:

• 3 1/2 cups all-purpose flour (plus extra for kneading)
• 1 cup warm water (about 110°F or 43°C)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons salt
• 2 tablespoons vegetable oil or melted butter

Optional Enhancements:

• 1/4 cup milk (to replace part of the water for a softer crumb)
• 1 egg (for a richer dough, optional)
• 1 tablespoon honey (for added sweetness)
• Butter for brushing the top after baking

INSTRUCTION:

Step 1: Activate the Yeast

In a small bowl or measuring cup, combine warm water and sugar. Stir until dissolved. Sprinkle the yeast over the surface and let it sit for 5–10 minutes until foamy. This indicates the yeast is active and ready to ferment the dough.

If the mixture doesn’t foam, the yeast may be expired or the water too hot or cold. Start over with fresh yeast and properly warmed water.

Step 2: Mix the Dough

In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the activated yeast mixture and oil. If using milk or egg, add them now. Stir with a wooden spoon or spatula until a shaggy dough forms.

Transfer the dough to a lightly floured surface. Begin kneading by folding the dough over itself and pressing down with the heel of your hand. Rotate and repeat. Knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

If the dough is too dry, add a teaspoon of water at a time. If too wet, sprinkle with flour gradually.

Step 3: First Rise (Proofing)

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.

To test readiness, gently press a finger into the dough. If the indentation remains, the dough is proofed.

Step 4: Shape the Loaf

Punch down the dough to release excess gas. Turn it out onto a floured surface and knead briefly. Shape into a loaf by flattening into a rectangle, folding the sides inward, and rolling tightly from one end.

Place the shaped dough into a greased loaf pan, seam side down. Cover loosely and let it rise again for 30–45 minutes until it reaches just above the rim of the pan.

For free-form loaves, shape into a round or oval and place on a parchment-lined baking sheet.

Step 5: Bake

Preheat the oven to 375°F (190°C). Once the dough has risen, place it in the oven and bake for 30–35 minutes. The top should be golden brown, and the loaf should sound hollow when tapped on the bottom.

If using a thermometer, the internal temperature should reach 190°F (88°C).

Remove from the oven and brush the top with butter for a soft, glossy finish. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Avoid slicing while hot, as this can compress the crumb and release steam prematurely.

Step 6: Serve

Once cooled, slice with a serrated knife. Serve plain, toasted, or with spreads like butter, jam, or cheese. The bread can be used for sandwiches, French toast, croutons, or breadcrumbs.

Store in a bread box or airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months.