Overnight Bubble Bread

Stuffed Hot Peppers

1 . Preheat the oven to 350 degrees F (175 degrees C).

2 . Cook sausage in a large, deep skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and let cool for 5 minutes.

3 . Transfer sausage to a medium bowl. Add cream cheese, bread crumbs, Romano cheese, olive oil, garlic salt, oregano, and basil; mix until well combined.

4 . Stuff pepper halves with sausage mixture, then transfer to a rimmed baking sheet.

5 . Bake in the preheated oven until stuffing is golden brown and bubbly, 20 to 25 minutes.

Cheese cream and jelly cakes

1 . We take the dough out of the freezer and defrost it so that it can be rolled out. You can use any kind of dough, but ideally it should be phyllo.

2 . Now let's take care of the cream. Add powdered sugar, vanilla and 1-2 tsp of juice from the confit (I have a low-calorie D'arbo with cherries) to the cream cheese.

3 . Beat the cream with a mixer, gradually adding milk, achieving the desired consistency.

4 . Roll out the dough as thin as possible and cut it into squares. I did not roll it out very thinly and was punished for that by the subsequent rapid rise. We put the squares into the molds, not worrying too much about the shape of the future basket: they will be asymmetrical, that's the beauty of them.

5 . Кошички заповнюємо квасолею чи кулінарними кульками (моя мрія).

6 . Bake in an oven preheated to 180 degrees until brown. Let cool and free from the beans. Deepen the basket by removing the middle if possible, leaving only the outer walls.

7 . Place a teaspoon of confit in each basket.

8 . Fill the remaining space with cheesecream, you can just use a spoon, or you can use a pastry syringe.

9 . Decorate with chocolate: grated and broken.

Mexican soup with ketchup

1 . Chop the onion finely and the celery and carrots into medium cubes. Fry everything in oil directly in a heavy-bottomed saucepan until vegetables are soft. Finally, add salt, all spices and garlic pressed through a press.

2 . Add coarsely chopped tomatoes, diced bell peppers, beans, and half the chopped parsley. Simmer for 5 minutes.

3 . Pour in broth and add ketchup. Stir and cook for 10 minutes.

4 . Then add the corn, lime juice and the rest of the parsley. Stir and remove from heat.

5 . Serve the soup hot. Bon Appetit!!!

PBM Sandwich

1 . Spread peanut butter onto 1 slice bread. Spread marshmallow cream onto remaining slice. Place bread slices topping-side up onto a microwave-safe plate.

2 . Cook in the microwave on high for 30 seconds. Place two halves together and serve.

Mexican Casserole with Leftover Turkey

1 . Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.

2 . Preheat the oven to 350 degrees F (175 degrees C).

3 . Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.

4 . Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

No-Sugar-Added Oatmeal Cookies

1 . Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2 . Stir oats, bananas, raisins, applesauce, almond milk, vanilla, and cinnamon together in a bowl until well combined. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.

3 . Bake in the preheated oven until the edges are golden, 15 to 20 minutes.

Simple Potato Salad

1 . Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.

2 . Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.

3 . Peel the eggs and cut around the egg white; keep the yolk whole.

4 . Dice egg whites and potatoes. Combine in a mixing bowl and add salad dressing.

5 . Toss potatoes and egg; crumble egg yolk on top and serve chilled.

Chicken thighs with pear

1 . Peel the garlic and squeeze through a press.

2 . Squeeze the juice of half a lemon.

3 . Mix lemon juice with olive oil and soy sauce, add cinnamon, pepper, and garlic, stir.

4 . Marinate the thighs in the resulting mixture - ideally overnight, but a couple of hours will be enough.

5 . Wash pears, cut into halves, remove hearts and seeds.

6 . Place the marinated thighs and pear halves in the baking dish. Pour the rest of the marinade on top. Cover with foil, bake in preheated 180C oven for 25 minutes, then open the foil. Cook for another 20 minutes at 200C.

7 . Very juicy thighs come out.

8 . Bon appetit.

Syrup on the Bottom French Toast Casserole

1 . Lightly grease a 9x13-inch casserole dish.

2 . Combine brown sugar, butter, corn syrup, 1/2 cup whole milk, and 1/8 teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until sugar is dissolved and syrup is smooth, about 5 minutes. Pour syrup into the prepared casserole dish.

3 . Arrange bread slices atop the syrup layer in the casserole dish.

4 . Whisk 2 1/2 cups milk, eggs, vanilla extract, and 1/4 teaspoon salt in a bowl; pour milk mixture over bread. Cover casserole dish with plastic wrap and refrigerate 8 hours or overnight.

5 . Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.

6 . Mix white sugar and cinnamon together in a small bowl; sprinkle mixture over casserole. Cover casserole with aluminum foil.

7 . Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until casserole is cooked through and eggs are set, 25 to 30 minutes. The casserole will be syrupy, but should thicken as it cools.

Oven-Roasted Beets with Wilted Spinach

1 . Preheat the oven to 425 degrees F (220 degrees C).

2 . Trim and wash beets. Set leaves aside and discard stems. Wrap beets in foil packages (3 per package) and place in a deep baking dish.

3 . Roast in the preheated oven until tender, about 45 minutes.

4 . Remove from the oven. Divide onions, herbes de Provence, 1/2 of the olive oil, salt, and pepper between the packages. Reseal and roast for another 45 minutes.

5 . Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.

6 . Meanwhile, melt butter and remaining olive oil in a pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Throw in spinach and reserved beet leaves. Cook, stirring often, until wilted, about 5 minutes.

7 . Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.

Ricotta Pancakes

1 . Divide the eggs into proteins and yolks. Mix the riccot with sugar and add the yolks, mix and pour the milk. Stir again until smooth.

2 . Pour the sifted flour with baking powder into the cooked mass, and whisk the whites until white foam. Insert the whipped proteins into the dough and mix with twisting movements.

3 . The dough should be homogeneous and airy.

4 . Bake on the dry side on both sides until golden brown.

5 . Serve with watering honey.

6 . Bon Appetit!!!

7 . Ricotta Pancakes are very tender, tasty and airy. The recipe is pretty simple, cook fast. This is a great meal for the whole family for breakfast; you can serve it with honey, jam, chocolate topping or various fruits.

Chicken Pot Pie II

1 . In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.

2 . Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.

3 . In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.

4 . Preheat oven to 400 degrees F (200 degrees C).

5 . Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.