Garlic Cheesy Green Beans
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THE RECIPE
Ingredients
green beans
1½ cup mozzarella cheese
2 clove garlic, minced
2 tablespoons parmesan cheese
3 tablespoons olive oil
Salt and pepper to taste
Instructions
Preheat oven to 425°F (220°C). Line baking tray with baking paper
Add olive oil, parmesan, garlic, salt, and pepper to a bowl. Stir through thoroughly
Add the green beans to the bowl and stir to cover the green beans with the oil mixture
Arrange green beans on the baking tray
Bake the green beans for 20 minutes
Take the baking tray out of the oven and sprinkle the mozzarella cheese over the beans
Set the oven to broil (or grill) and return the tray into the oven for 5 minutes or until melted
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Garlic Cheesy Green Beans
Brioche Cinnamon Rolls
While not a traditional cinnamon roll, these brioche cinnamon rolls are a truly decadent recipe! With butter as a key ingredient, the rolls become super creamy and utterly delicious. Plus, they're topped with a cream cheese frosting, which always makes anything even better!
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Skip ahead:
0:00 Intro
0:25 Adding the wet ingredients
2:25 Adding the dry ingredients and mixing
5:30 Adding butter and mixing
6:11 Letting the dough rise
7:35 Rolling out the dough
9:28 Adding filling to the dough
11:35 Rolling up the dough
13:09 Filling up the baking pan
14:52 Making the frosting
17:15 Frosting the cinnamon rolls
18:40 Tasting the cinnamon rolls
INGREDIENTS
For the rolls:
- 5 large eggs
- 1/2 cup warm milk (110-110°F)
- 2 tbsp neutral oil
- 1/2 cup sugar
- 5 cups all-purpose flour
- 2 1/4 tsp instant active dry yeast
- 1 tsp salt
- 1 cup butter
For the filling:
- 5 tbsp butter melted
- 1/2 cup brown sugar, lightly packed
- 1 tbsp cinnamon
For the frosting:
- 8 oz cream cheese, room temperature
- 4 tbsp butter
- 2 cups powdered sugar, sifted
- 1 1/2 tsp vanilla extract
- 2-3 tbsp whole milk
INSTRUCTIONS
For the cinnamon roll dough:
- In the bowl of an electric mixer, whisk the eggs to break the yolks. Add the milk, oil, and sugar. Whisk to incorporate. Add 2 cups of flour and yeast. Using the dough hook or by hand, mix the dough to incorporate the flour and yeast. Add the remaining flour and salt. Knead until it pulls away and cleans the side of the bowl but is slightly tacky, 6-8 minutes.
- With the mixer on medium-low speed, add the butter 1 tbsp at a time, allowing the butter to fully incorporate before adding more.
- Once all of the butter is incorporated, the dough will be smooth and elastic. Place the dough into an oiled bowl. Cover and allow to rise in a warm area until doubled in size, 1 to 1 1/2 hours.
- Once the dough has doubled in size, punch down to remove the air. On a lightly floured surface, roll out the dough in a rectangle measuring 18×16 inches.
- Brush the melted butter over the dough. Mix the brown sugar and cinnamon together and sprinkle evenly over the melted butter leaving ½-inch on the long side. Roll up the dough tightly towards the side with no sugar and pinch the seam together. Roll the dough onto the seam and cut into 12 equal rolls. Set individual rolls in a greased 9×13 baking dish and allow to rise in a warm place for 1 hour or until almost doubled in size. While rising, preheat the oven to 350°F.
- Once the rolls have risen, place them in the preheated oven. Bake until the rolls are golden brown and the temperature reads 190°F in the center, 30-40 minutes. Remove from the oven and cool. While the rolls are slightly warm but not hot, frost and serve.
For the frosting:
- In a medium bowl, combine the cream cheese and butter. Beat until smooth. Add the powdered sugar, vanilla, and 2 tbsp of milk. Beat on low until smooth, and adjust with more milk as needed to achieve the desired consistency.
#cinnamonrolls #breakfast #bread
Scoop Out The Zucchini With 1 Glass — Here's The Result
Keto Zucchini Bites Stuffed With Seasoned Ground Beef | Everyone loves a good casserole because they look and taste great, and when done right, it practically makes itself. Today we're serving up an unconventional casserole that's chock full of zucchini, beef, and cheese and topped with a creamy sauce. This ain't your grandma's casserole dish!
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You'll Need:
For the stuffed zucchini:
- 6 small zucchinis
- 20 oz ground beef
- 4 tbsp parmesan
- 1 tbsp parsley
- 1 slice of white bread, torn into pieces
- salt, pepper & nutmeg to taste
- 1 egg
For the sauce:
- 5 tbsp butter
- 1 onion, diced
- 3 tbsp flour
- 16 fl oz milk
- salt & pepper to taste
Extra:
- 4 tbsp parmesan to garnish
- 4 tbsp bread crumbs to garnish (optional)
Here's How:
1. Preheat the oven to 350°F. Cut each zucchini into 4 or 5 pieces depending on their size and hollow them out (we used a shot glass, but feel free to use a knife or cookie cutter).
2. Cut the scooped out zucchini pieces and mix them with the ground beef, parmesan, parsley, bread pieces, and egg. Season with salt, pepper, and nutmeg.
3. Fill the hollow zucchini pieces with the ground beef filling and place them vertically in a casserole dish (ø 9-inch).
4. Melt the butter in a pot and cook the chopped onion in it. Stir in the flour and milk, bring to a boil, season with salt and pepper, and then puree the sauce.
5. Pour the sauce over the stuffed zucchini pieces and sprinkle parmesan and bread crumbs on top. Cook until golden brown, about 35 minutes.
This casserole is guaranteed to be memorable, because never before has zucchini looked or tasted so delicious!
You can find the recipe for the Beef & Zucchini Tart featured in the bonus video here:
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PA DUTCH SCALLOPED CORN CASSEROLE
Scalloped corn is super simple and goes with everything, and is utterly delicious! Just a few ingredients and you've got a great side dish!
SCALLOPED CORN
Ingredients
2 large eggs
1 cup 2% milk
2/3 cup crushed saltine cracker crumbs (or butter crackers) or corn flakes
2 cans whole kernel corn, drained (14.5 ounces each)
3 tablespoons butter (melted)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon sugar or brown sugar or maple syrup
1 tablespoon minced onion (freshly grated)
Instructions
Preheat the oven to 350 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray.
In a large bowl, whisk the eggs until they are broken up.
Add the milk and crushed crackers. Mix well.
Add the drained corn, melted butter, salt, pepper, sugar and minced onion. Mix well.
Pour the mixture into the prepared pan.
Bake for 40 minutes or until the center of the casserole is set.
Serve warm.
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Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.
How to Make CRACK GRAPES -- Candy Geode Grapes | Cooking with my Kids
Crack Grapes are dipped in a candy shell and then rolled in crushed fruity Jolly Ranchers. With the whole family holed-up, this recipe was a fun one to do with kiddos. Big thanks to Lovelies Amy and Victor for requesting this recipe. ????????
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Pantry Cooking
I didn't spend a dime (this week) on these meals. I sourced it all from my pantry and freezers. Using your resourcefulness is a great way to save money and serve up delicious meals.
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Hi friends! I'm Jennifer, a fifty-something wife and mother of 7 children ages 9 - 25. We are Catholic. We homeschool. We cook from scratch. We farm cranberries. We drink coffee. We advocate for Down syndrome awareness. We are loud. We are chaotic.
Here I'll share vlogs about all these things, what I'm doing that works and what I've tried but didn't work. I hope to encourage you in your journey through motherhood, homeschooling, learning to cook, and growing in your faith through it all.
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