Month: March 2025

Snowballs
Snowballs are technically Mexican wedding cakes or Russian teacakes; small, buttery, rich, melt-in-your-mouth cookies with finely chopped nuts!

Set the oven to 350 degrees Fahrenheit (175 degrees C).

In a bowl, add 1/2 cup of powdered sugar; reserve.

The remaining 1/2 cup powdered sugar, butter, and vanilla are smoothed out in a big bowl using an electric mixer.

Salt, pecans, and flour should all be thoroughly combined.

Place dough balls on ungreased baking sheets 2 inches apart, rolled into walnut-sized balls.

Bake in the preheated oven for 12 to 15 minutes, or until the bottoms are light golden brown but the tops are still light in color.

(Avoid letting cookies become overly browned; it’s better to undercook than overcook.) After taking the cookies out of the oven, let them cool for a moment before transferring them to wire racks.

Vegan Dilly Ranch
Blend cashew milk, cashews, chia seeds, lemon juice, dried dill, and other vegan goodness to create the ultimate vegan dip or dressing.

Combine cashew milk cashews lemon juice chia seeds onion powder salt and granulated garlic in a blender.

Blend on high speed until smooth.

Add dried onion dill and parsley; pulse a few times more.

Refrigerate until well chilled at least 1 hour.

Moroccan-Spiced Roasted Carrots
This straightforward, oven-roasted side dish with Moroccan influences combines carrots with a mixture of fragrant spices and goes well with any type of meat.

Set the oven to 450 degrees Fahrenheit (230 degrees C).

Olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper are mixed with carrots in a bowl.

Place in a single layer and transfer to a big roasting pan.

Roast for 20 to 30 minutes in a preheated oven, stirring frequently.

Cajun Shrimp Fettuccine Alfredo
Cajun-seasoned shrimp is served over fettuccine and homemade Alfredo sauce in this quick weeknight dinner for one.

Lightly salted water should be added to a large pot and brought to a rolling boil.

Cook fettuccine at a boil for 7–8 minutes, or until it’s tender but still firm to the bite.

Drain the remaining water after reserving 1/4 cup of it for later.

In a small bowl, mix the flour and Cajun seasoning.

Dry off the shrimp, then add them to the bowl and toss to coat.

Over medium-high heat, melt butter and olive oil in a skillet.

When the butter begins to bubble, add the shrimp and cook for 2 minutes on each side.

Place the shrimp in a fresh bowl.

In the same skillet, add the garlic, and cook for 30 seconds or so, until fragrant.

Scrape up any brown bits in the skillet with chicken broth.

Green Chile Chicken and Rice Soup
Green chile peppers and shredded chicken are simmered in a nicely seasoned broth and served over cooked white rice for a warm and savory meal.

1 tablespoon oregano salt and 1/4 teaspoon garlic powder are added to boiling water in a pan.

Reduce the heat, add the chicken, and simmer for 10 to 15 minutes, or until the chicken is no longer pink in the centre.

Chicken should be taken out of the broth and set aside to cool.

After straining, add 2 cups of the chicken broth to a pan and bring to a boil.

Reduce heat to low, add the rice, and cook for 17 minutes, or until the rice is tender and the water has been absorbed.

Banana Roll French Toast
Breakfast rolls filled with a banana-cream cheese filling are a simple, quick, and portable option. Serve alone, with whipped cream, or with syrup!

Heat oil in a skillet over medium heat.

Flatten bread slices using a rolling pin.

Mix bananas and cream cheese together in a bowl; add sugar and cinnamon and mix well.

Whisk eggs in a separate bowl.

Spread about 2 1/2 tablespoons banana mixture onto 1 end of each flattened bread slice.

Roll bread slice around filling.

Dip bread rolls in the egg until coated and place in the hot skillet working in batches if needed.

Cook French toast rolls in the hot oil until browned 2 to 3 minutes per side.

Repeat with remaining rolls.

Strawberry-Melon Summer Salad
A lightly sweetened dressing made with lemon yogurt adds to this refreshing and colorful salad of strawberries, cantaloupe, and watermelon.

In a salad bowl whisk together the lemon yogurt honey and lemon juice until smooth and gently fold in the watermelon balls cantaloupe balls and strawberries.

Toss to coat and serve.

Easy Cappuccino Brownies
These brownies, which combine the flavors of chocolate and cappuccino in one tasty treat, are loved by both children and adults.

Melt chocolate in a glass or ceramic bowl that can be used in the microwave in intervals of 15 seconds, stirring after each interval for 2 to 3 minutes.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Butter a 9×13-inch baking dish.

In a bowl, whisk the sugar and eggs together.

Add melted chocolate and butter and stir.

In a separate bowl, sift the flour and cocoa powder; stir into the chocolate mixture.

Pour water dissolved in instant coffee into the batter.

Mix well after adding heavy cream and walnuts.

Fill the baking pan with the mixture.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Speedy Spaghetti
Spaghetti simmers directly in a delicious beef and tomato sauce with seasonings. This is an easy dinner with great flavor that everyone will love.

Brown ground beef with onion in a large skillet over medium heat until all pink is gone; drain.

Stir in tomato sauce water salt parsley pepper and basil; mix well.

Heat until sauce boils.

Break spaghetti in half and drop into the sauce a little at a time.

Cover and turn to low.

Cook until spaghetti is tender approximately 20 to 25 minutes.

Stir occasionally to keep from sticking together or to the pan.

Add water 1/2 to 1 cup if it starts to dry out and noodles are not cooked.

Grilled Carrots with Creamy Sriracha Sauce
These quick-to-make grilled carrots dipped in a creamy Sriracha yogurt sauce go well with any grilled meat.

Combine yogurt lemon juice Sriracha vinegar garlic powder and cumin in a small bowl.

Set aside.

Brush carrots with olive oil and season with salt and pepper.

Preheat an outdoor grill for low heat and lightly oil the grate.

Cook carrots for 5 minutes.

Flip and cook until tender but not mushy about 3 more minutes.

Transfer to a serving plate and spoon the yogurt sauce on top.

Garnish with cilantro and serve immediately.