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Recipe : Copycat Texas Roadhouse Butter


     This Copycat Texas Roadhouse butter is a perfect blend of cinnamon, butter, honey, and sugar. It's ready in minutes and pairs perfectly with fresh dinner rolls.


Prep time : 5 minutes
Ingredient :
  1. 1 stick salted butter (room temperature)
  2. 1/4 cup powdered sugar
  3. 1.5 Tbsp honey
  4. 3/4 tsp cinnamon
How To Make :
  1. For a creamy consistency, ensure that your butter is very smooth and has been at room temperature for at the least an hour. Do not heat it within the microwave to acquire this as it will mess with the consistency of the butter. 
  2. Blend all components with an electric powered mixer until it's creamy and smooth. Refrigerate till prepared to use and experience!

Recipe : Vegan Chicken Wings


    Vegan chicken wing is ne of the dish that suit for vegetarian and non veggetarian people. This dish kindly has many health benefit to our body, cause it vegan. Wanna know more? Lets make your own  simle and easy Vegan Chicken Wing now!


Prep Time : 5 minutes
Cook Time : 10 minutes
Serve : 2 people
Ingredient :
  1. 1 pack of tempeh (240g, you can also use Tofu )
  2. 1 Tbsp of olive oil 
  3. 1 Tbsp of chinese 5 spices.
Barbeque Sauce:
  1. 2 Tbsp of Hoisin Sauce ( you can also use teriyaki sauce)
  2. 2 Tbsp of Soy Sauce
  3. 1/2 Tsp of Sesame oil
  4. 2 Tbsp of Sriracha you can add more in case you need it spicy
  5. 2 Tbsp of natural Honey you could change with maple syrup
  6. 1/4 Tsp of liquid smoke
  7. Salt and pepper to taste
  8. some Toasted Sesame seeds to garnish
How To Make :
  1. Cut tempeh into triangle shape.
  2. Make your barbeque sauce through mixing all ingredients together in a bowl.
  3. heat oil in frying pan on high heat. 
  4. In a bowl, place your triangles tempeh and five spice. Rub your 5 spice at the tempeh lightly.
  5. Add tempeh and sear until each sides are completely cooked and crispy.
  6. Add your sizzling tempeh to the bowl of barbecue sauce and toss until it's  completely covered.
  7. Heat pan on high heat and add tempeh. Your bowl will still have sauce in it, don’t add it to the pan, set apart for later.
  8. Cook for not than a minute. just till you see caramelization.
  9. Now, add your warm tempeh to that barbecue bowl again and toss. This can ensure that crispy and sticky texture all of us love.
  10. Garnish with some toasted sesame seeds and enjoy !
Recipe Source : Vegan Chicken wings

Recipe : No Bake Keto Cheesecake


      Cheese Cake Keto and no bake? Is it possible? Absolutely yes! this one recipe is a no bake keto cheesecake which easy, quick and simple to made. Lets make your own now!


Prep time : 30 minutes
Serve : 4 small piece cheesecake
Ingredient :
  1. 1 Cup Heavy Whipping Cream
  2. 3 Tsp Stevia Extract 
  3. 1 Lemon (Zested and juiced)
  4. 250 g cream cheese 
Strawberry Jam :
  1. 1/2 Tsp Stevia Extract
  2. 1 Cup Frozen Strawberries (or you can use berries)
How To Make :
For the strawberry jam :
  1. In a nonstick sauce pan, cook your strawberries and stevia till you get a thick consistency (jam like). It take 5-8 mins.
  2. Set it apart and let it completely cool down.
For the cheesecake :
  1. Use hand mixer, mix cream cheese, 2 tbsp of lemon juice, lemon zest and stevia (or sweetener of desire) till you get a creamy consistency.
  2.  In a separate bowl (you may use an electric hand mixer), start whisking your whipping cream until it get thick and firm. don't over whip it, the cream ought to be just thick sufficient that it remains in your whisk when you lift it. in case you over whip it, add a little splash of heavy cream on mix it gently.
  3. Add 1/2 of your whipped cream to your cream cheese filling and fold it in. Now add the opposite half of, this time mix it in lightly to ensure that your creamy filling stays light.
  4. Take 4 ramekins (tea cups, or espresso cups could paintings too), and place your cheesecake filling. Using the back of the spoon, spread it evenly and make sure the top relatively flat. Cover your ramekins and let chill in refrigerator for at least half-hour-  1 hour.
  5. Take out of the fridge and scoop 1 tbsp of your berry jam and place it on top of your cheesecake. 
  6. Serve and enjoy.
Recipe Source : No Bake Keto Cheesecake

Recipe : Chicken Bacon Spinach Pasta


      A fancy restaurant dish became a homemade? Yes! These chicken bacon spinach pasta is toss in thick and creamy garlic parmesan sauce. This dish will the sensation of dish at restaurant. Lets going make your own!



Prep time : 20 minutes
Cook time : 20 minutes
Ingredient :
  1. 2 tbsp olive oil
  2. 1 big boneless skinless chicken breast
  3. 1 tsp Italian seasoning a combo of thyme, oregano, & basil
  4. Salt and Pepper to taste
  5. 4 bacon strips
  6. 10 oz. penne pasta
Garlic Parmesan Sauce :
  1. 2 tsp garlic minced
  2. 2 Tbsp all-purpose flour
  3. 1 + 1/3 cups half and half
  4. 1 + 1/3 cups Parmesan cheese (shredded)
  5. 1 tsp red pepper flakes
  6. 1 cup cherry tomatoes ( halved)
  7. 2 cups spinach (raw)
How To Make :
  1. In a large skillet, heat 2 tbsp olive oil on medium-high heat.
  2. Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side generously with Italian seasoning and desired amount of salt and pepper.
  3. Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will restrict the pleasant golden sear colour. If the pan get too hot, lessen the warmth to medium. each side will take 3-5 minutes. Once each side has golden brown colour, and the middle cooked, set aside.
  4. Reduce the heat to medium low and add the Bacon to the same skillet. Low and slow is the nice way to cook Bacon.
  5. While the Bacon cook, prepare the pasta in step from the pack instructions. once done, drizzle with a touch of olive oil to prevent sticking, toss, and set aside.
  6. once the  Bacon cooked and crisp on every side, use tongs to remove it from the pan. Leave 2 tbsp of bacon grease inside the pan, and add the garlic. cook for about 60 seconds.
  7. Increase the heat to medium and gradually add the flour, whisking constantly.
  8. Temper the half and half by  heating it in the microwave for 30 seconds. Add the half and half to the skillet and increase the heat to medium-high, stirring continuously. As soon as it starts to lightly bubble, lower the heat to low. Mix in the Parmesan cheese. Once properly-combined, add the tomatoes, spinach, and red pepper flakes. Cook for a few minutes until the tomatoes have softened barely. Use a silicone spatula to softly blend the penne.
  9. Slice the chicken into strips and place it in the pan, over the pasta. Sprinkle the top with  Bacon, and serve!

Recipe : Candy Cane Hearts


      Everybody must known candy so well! Tody recipe is Candy cane heart. These candy cane hearts are super cute, and the best part is that if you don’t get around to making them at Christmas time, they are great for Valentine’s Day too! Or should i say for daily snack too? haha... But absolutely not only our children will love it so much, but everyone! lets make your own!


Prep Time : 20 minutes
Ingredient :
  1. 4" or 6" lollipop sticks
  2. mini candy canes
  3. white chocolate 
  4. Sprinkles ( you can use the christmast sprinkle or valentine sprinkle for that day, but any sprinkles are welcome!)
How To Make :
  1. Set out the lollipop sticks on a waxed or parchement paper lined cookie sheet.
  2. arrange the mini candy canes on the top of the sticks within the shape of hearts ( you can made to another shape too).
  3. Preheat the oven to 300F and put the hearts within the oven for 3 mins.
  4. Pull them out, press the ends together and Pull out the edges to make the heart shape.
  5. Fill them with some teaspoons of melted white chocolate.
  6. End with coloured sprinkles.
  7. Let it set for at least 10 minutes.
Recipe Source : Candy Cane hearts

Recipe : Mini Pumpkin Pies


      Mini pumpkin pies!  you realize that feeling you get at the stop of a large meal, when all has eaten  too much?  after which someone suggests dessert, however you don’t even need to stand up to make espresso, let alone prepare everyone’s dessert plate. When you sooner or later do get the strength to serve the 3 lovely cakes that a person went to tons of attempt to make, each person is so complete that they don’t eat a number of bites.  the solution?   Mini pumpkin pies!  in preference to overwhelming yourself and your guests with an excessive amount of a great component, let them experience a chew sized deal with.  There’s usually room for something mini!

Prep time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 30
Ingredient :
  1. 2 small eggs
  2. 1-1/3 cups of canned pumpkin 
  3. Half of cup sugar
  4. 1/4 tsp salt (slightly heaping)
  5. 3/4 tsp cinnamon
  6. 1/4 tsp ginger (slightly heaping)
  7. 1/4 tsp cloves
  8. 1/4 tsp nutmeg
  9. 1-1/8 cups of evaporated milk
  10. 30 tart shells
How To Make :
  1. Beat the eggs with a whisk.
  2. Add within the remaining ingredient.
  3. Spread the tart shells out onto a cookie sheet.
  4. Pour 2 Tablespoons of pumpkin filling into each tart shell.
  5. Bake at 375 F for approximately 30 minutes or until crust is golden.
Recipe Source : Mini Pumpkin Pies

Recipe : No - Bake Chocolate Eclair Cake



    This no-bake chocolate eclair cake is SO EASY! And it tastes amaaaaaazing!! It tastes just like a chocolate eclair, but in a cake. And it has gorgeous, creamy and delicious layers. Mmmm… It’s definitely a crowd pleaser! Lets make it!


Ingredients :
Filling:
  1. 1-3/4 cups whipping cream
  2. 3 Tbsp sugar and 1 tsp vanilla extract ( optional)
  3. 2 packing instant vanilla pudding 
  4. 3 cups milk
  5. 1 box graham crackers (3 sleeves)
Topping:
  1. 1/3 cups cocoa powder
  2. 1 cup sugar
  3. 1/4 cup milk
  4. 1/2 cup butter
  5. 1 tsp vanilla extract
How To Make :
For the filling:
  1. In a 9" x 13" dish, cover the whole backside with a layer of graham crackers. (about 1 full sleeve).
  2. In a medium bowl, add the whipping cream (and optional ingredient). Beat on medium-high in about 4 minutes or untilbecome whipped cream.
  3. In a medium bowl, add three cups of milk and  2 pack of vanilla pudding. Beat it on medium speed for about 2 mins.
  4. Stir the whipping cream mixture into the pudding mixture till well combined.
  5. Add half of the pudding mixture over the bottom graham cracker layer inside the 9" x 13" dish. Use a spatula to spread it evenly over the graham crackers.
  6. Repeat with another layer of graham crackers and the rest of the pudding combination.
  7. add a final layer of graham crackers on top.
For the topping:
  1. In a small pot, add cocoa, milk and sugar and bring to a full rolling boil. Boil for 1 minute stirring constantly.
  2. Remove the pot from the heat and let cool for 1 minute. Keep stirring.
  3. Add the butter and vanilla, stirring until the butter is melted and it forms a smooth chocolate glaze.
  4. Immediatey pour over the top layer of graham crackers. it's going to spread out on its own, but tilt the dish as wanted in order that the whole top is covered.
  5. Refrigerate over night.
  6. Enjoy!
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