Yumtastic Meals

Yumtastic Meals 🍴✨ Serving up Yumtastic Meals daily! Your go-to for mouth-watering eats and delightful treats. 🌈🍰

Classic CheeseburgersIngredients:1 lb ground beef (preferably 80% lean)Salt and pepper, to taste4 slices of cheese (Amer...
06/14/2024

Classic Cheeseburgers
Ingredients:
1 lb ground beef (preferably 80% lean)
Salt and pepper, to taste
4 slices of cheese (American, cheddar, or your favorite cheese)
4 hamburger buns
Optional toppings: lettuce, tomato slices, onion slices, pickles, ketchup, mustard, mayonnaise
Instructions:
Form Patties:
Divide the ground beef into 4 equal portions (about 1/4 lb each). Shape each portion into a patty that is slightly larger than the size of your hamburger buns. Press the center of each patty slightly thinner than the edges to prevent it from bulging when cooking.
Season the Patties:
Season both sides of each patty generously with salt and pepper.
Preheat the Grill or Pan:
Preheat your grill or a large skillet over medium-high heat. If using a grill, lightly oil the grates to prevent sticking.
Cook the Patties:
Place the patties onto the preheated grill or skillet. Cook for about 4-5 minutes on the first side without pressing down on them. Flip the patties and cook for an additional 3-4 minutes for medium doneness (adjust cooking time for desired doneness).
Add Cheese:
During the last minute of cooking, place a slice of cheese on top of each patty. Cover the grill or skillet briefly to allow the cheese to melt.
Toast the Buns:
While the patties are cooking, lightly toast the hamburger buns on the grill or in a separate skillet until golden brown.
Assemble the Burgers:
Place the cooked cheeseburger patties on the bottom halves of the toasted buns.
Add your preferred toppings such as lettuce, tomato slices, onion slices, pickles, ketchup, mustard, and mayonnaise.
Serve:
Place the top halves of the buns over the toppings to complete the burgers.
Serve immediately while warm and enjoy your classic cheeseburgers!
Enjoy your delicious Classic Cheeseburgers!

Cheesecake with Fresh BerriesIngredients:1 1/2 cups graham cracker crumbs1/4 cup granulated sugar1/2 cup unsalted butter...
06/14/2024

Cheesecake with Fresh Berries
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
Fresh berries (such as strawberries, blueberries, raspberries) for topping
1/4 cup strawberry or raspberry jam (optional, for glaze)
Instructions:
Preheat Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
Prepare Crust:
In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or glass to help pack the crumbs evenly.
Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly.
Prepare Filling:
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Stir in the vanilla extract and sour cream until fully incorporated.
Assemble and Bake:
Pour the cream cheese filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Cool and Chill:
Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour.
Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours or overnight to set.
Top with Berries:
Before serving, arrange fresh berries on top of the chilled cheesecake.
Optional Glaze:
Heat the strawberry or raspberry jam in a small saucepan over low heat until melted and smooth. Brush or drizzle the jam over the fresh berries for a glossy finish.
Serve:
Release the cheesecake from the springform pan and transfer to a serving platter.
Slice and serve chilled.
Enjoy your luscious Cheesecake with Fresh Berries!

Cedar Plank SalmonIngredients:1 cedar plank, untreated and food-safe (about 12x6 inches)4 salmon fillets, skin-on, about...
06/14/2024

Cedar Plank Salmon
Ingredients:
1 cedar plank, untreated and food-safe (about 12x6 inches)
4 salmon fillets, skin-on, about 6 ounces each
2 tablespoons olive oil
Salt and pepper, to taste
1 lemon, thinly sliced
Fresh herbs (such as dill, thyme, or rosemary), optional for garnish
Instructions:
Prepare the Cedar Plank:
Soak the cedar plank in water for at least 1 hour or overnight. This prevents the wood from burning on the grill.
Preheat the Grill:
Preheat your grill to medium-high heat, about 400°F (200°C).
Season the Salmon:
Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and season with salt and pepper.
Place on Cedar Plank:
Place the soaked cedar plank on the grill and close the lid. Let it preheat for about 3-5 minutes until it starts to smoke lightly.
Arrange the Salmon:
Arrange the seasoned salmon fillets, skin-side down, on the preheated cedar plank. Arrange lemon slices on top of each fillet if desired.
Grill the Salmon:
Close the grill lid and cook the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cedar plank will smoke and infuse the salmon with a subtle smoky flavor.
Serve:
Carefully remove the cedar plank with the cooked salmon from the grill using tongs. Transfer the salmon fillets to a serving platter.
Garnish with fresh herbs if desired and serve immediately.
Tips:
Cedar Plank Safety: Ensure the cedar plank is untreated and specifically sold for cooking purposes. Do not use chemically treated wood.
Grilling Time: Cooking time may vary depending on the thickness of the salmon fillets and the temperature of your grill. Adjust cooking time accordingly.
Flavor Variations: Experiment with different marinades or seasonings for the salmon before grilling. You can also use maple or citrus-infused cedar planks for added flavor.
Enjoy your flavorful and tender Cedar Plank Salmon!

Brooklyn Blackout CupcakesIngredients:For the Cupcakes:1 1/2 cups all-purpose flour1 cup granulated sugar1/4 cup unsweet...
06/14/2024

Brooklyn Blackout Cupcakes
Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup hot brewed coffee
For the Filling:
1/2 cup milk
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 cup unsweetened cocoa powder
Pinch of salt
1/2 cup semisweet chocolate chips
1 teaspoon vanilla extract
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup heavy cream or milk
1 teaspoon vanilla extract
Instructions:
Make the Cupcakes:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the melted butter, eggs, vanilla extract, buttermilk, and hot coffee.
Pour the wet ingredients into the dry ingredients and mix until smooth and combined.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Filling:
In a small saucepan, whisk together the milk, sugar, cornstarch, cocoa powder, and salt over medium heat.
Cook, whisking constantly, until the mixture thickens and comes to a boil.
Remove from heat and stir in the chocolate chips and vanilla extract until smooth.
Transfer the filling to a bowl and let it cool completely to room temperature.
Fill the Cupcakes:
Once the cupcakes and filling are completely cooled, use a paring knife or an apple corer to carefully remove the center of each cupcake.
Spoon or pipe the cooled chocolate filling into the holes of each cupcake.
Make the Frosting:
In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream or milk, until smooth and fluffy.
Beat in the vanilla extract until well combined.
Frost the Cupcakes:
Frost the filled cupcakes generously with the chocolate frosting, using a spatula or piping bag.
Serve and Enjoy:
Decorate the cupcakes as desired with chocolate shavings, sprinkles, or a dusting of cocoa powder.
Serve these decadent Brooklyn Blackout Cupcakes and enjoy the rich chocolatey goodness!
Tips:
Ensure the cupcakes are completely cool before filling and frosting to prevent the filling from melting.
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
You can adjust the consistency of the frosting by adding more powdered sugar for a stiffer frosting or more cream/milk for a softer texture.
These Brooklyn Blackout Cupcakes are sure to delight anyone with a love for chocolate and decadent desserts!

Tater Tot CasseroleIngredients:1 lb ground beef (or ground turkey)1 small onion, chopped1 can (10.5 oz) condensed cream ...
06/14/2024

Tater Tot Casserole
Ingredients:
1 lb ground beef (or ground turkey)
1 small onion, chopped
1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken)
1 cup frozen corn kernels
1 cup shredded cheddar cheese
1/2 cup milk
Salt and pepper, to taste
1 lb frozen tater tots (about 4 cups)
Optional toppings: chopped green onions, diced tomatoes, sour cream
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Cook Ground Beef and Onion:
In a large skillet, cook the ground beef and chopped onion over medium-high heat until the meat is browned and the onion is translucent. Drain any excess fat.
Combine Ingredients:
In a large mixing bowl, combine the cooked ground beef mixture, cream of mushroom soup, frozen corn kernels, shredded cheddar cheese, milk, salt, and pepper. Stir until well combined.
Assemble the Casserole:
Spread the ground beef mixture evenly into the prepared baking dish.
Arrange Tater Tots:
Arrange the frozen tater tots in a single layer on top of the ground beef mixture. They should cover the entire surface.
Bake:
Bake uncovered in the preheated oven for 45-50 minutes, or until the tater tots are golden brown and crispy.
Serve:
Remove from the oven and let the casserole cool slightly before serving.
Garnish with optional toppings such as chopped green onions, diced tomatoes, or a dollop of sour cream.
Tips:
You can customize this recipe by adding different vegetables like peas or green beans.
Substitute ground beef with ground turkey or chicken for a lighter version.
Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
This Tater Tot Casserole is a family-friendly dish that's sure to be a hit at dinner time!

Strawberry Shortcake CheesecakeIngredients:For the Crust:1 1/2 cups graham cracker crumbs1/4 cup granulated sugar1/2 cup...
06/14/2024

Strawberry Shortcake Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup all-purpose flour
For the Strawberry Topping:
2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1 teaspoon lemon juice
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to pack it tightly.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream and vanilla extract until fully combined.
Fold in the flour until just incorporated, being careful not to overmix.
Assemble and Bake:
Pour the cheesecake filling over the cooled crust in the springform pan.
Smooth the top with a spatula to create an even layer.
Bake the Cheesecake:
Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.
Prepare the Strawberry Topping:
In a medium saucepan, combine the sliced strawberries, sugar, cornstarch, water, and lemon juice.
Cook over medium heat, stirring occasionally, until the mixture thickens and the strawberries release their juices, about 5-7 minutes.
Remove from heat and let it cool completely.
Chill and Serve:
Once cooled, spread the strawberry topping evenly over the cooled cheesecake.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely before serving.
Serve:
Remove the cheesecake from the springform pan and slice into wedges.
Serve chilled, garnished with fresh strawberries if desired.
Tips:
For best results, use room temperature ingredients when making the cheesecake filling to ensure a smooth texture.
You can substitute the fresh strawberry topping with your favorite fruit compote or preserves.
Store any leftover cheesecake covered in the refrigerator for up to 5 days.
Enjoy this Strawberry Shortcake Cheesecake as a delightful dessert, perfect for any occasion!

Strawberry Rhubarb JamIngredients:3 cups chopped rhubarb (about 1 lb)3 cups chopped strawberries (about 1 lb)3 cups gran...
06/14/2024

Strawberry Rhubarb Jam
Ingredients:
3 cups chopped rhubarb (about 1 lb)
3 cups chopped strawberries (about 1 lb)
3 cups granulated sugar
1/4 cup lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract (optional)
Instructions:
Prepare the Fruit:
Wash the rhubarb stalks and strawberries thoroughly. Remove any leaves and chop them into small pieces.
Cook the Jam:
In a large pot, combine the chopped rhubarb, strawberries, sugar, lemon juice, and lemon zest.
Stir well to combine and let sit for about 15-20 minutes to allow the fruit to release its juices.
Cook Over Medium Heat:
Place the pot over medium heat and bring the mixture to a boil, stirring frequently to dissolve the sugar.
Simmer:
Once boiling, reduce the heat to medium-low and let the mixture simmer for about 30-40 minutes, stirring occasionally, until the fruit is soft and the mixture thickens.
Test for Doneness:
To test if the jam is ready, place a small amount on a chilled plate. If it thickens and wrinkles slightly when pushed with a finger, it's done.
Add Vanilla (Optional):
If using vanilla extract, stir it into the jam during the last few minutes of cooking.
Cool and Store:
Remove the pot from heat and let the jam cool for about 10-15 minutes.
Ladle the jam into clean, sterilized jars, leaving about 1/4 inch of headspace.
Wipe the jar rims clean, place lids on top, and screw on the bands fingertip-tight.
Process (Optional):
If you plan to store the jam for an extended period, process the jars in a boiling water bath for 10 minutes. Ensure the jars are fully submerged.
Enjoy:
Once cooled and sealed, store the jars in a cool, dark place. Refrigerate after opening.
This homemade Strawberry Rhubarb Jam is perfect for spreading on toast, scones, or using as a filling in pastries. Enjoy the sweet-tart flavor combination of strawberries and rhubarb!

S'mores Cake BombIngredients:1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)1 cup graham...
06/14/2024

S'mores Cake Bomb
Ingredients:
1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
1 cup graham cracker crumbs
1 cup mini marshmallows
1 cup chocolate chips
1/2 cup heavy cream
1/2 cup crushed graham crackers (for garnish)
4-6 whole graham crackers (for decoration)
Instructions:
Prepare the Chocolate Cake:
Preheat your oven to the temperature specified on the cake mix box (usually 350°F or as directed).
Grease and flour a 9x13-inch baking pan.
Prepare and bake the chocolate cake according to the package instructions. Let it cool completely.
Make the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and pour over the chocolate chips in a heatproof bowl.
Let it sit for 1-2 minutes, then stir until smooth and creamy. Set aside.
Assemble the S'mores Cake Bomb:
Using the back of a wooden spoon or a straw, poke holes all over the cooled chocolate cake.
Sprinkle graham cracker crumbs evenly over the cake.
Scatter mini marshmallows on top of the cake, pressing them gently into the holes.
Pour the Chocolate Ganache:
Pour the prepared chocolate ganache over the cake, spreading it evenly with a spatula.
The ganache will seep into the holes and cover the marshmallows and crumbs.
Garnish:
Sprinkle crushed graham crackers over the top of the ganache-covered cake for added texture and flavor.
Break whole graham crackers into smaller pieces and arrange them on top of the cake for decoration.
Chill and Serve:
Refrigerate the S'mores Cake Bomb for at least 1 hour to allow the ganache to set.
Slice and serve chilled, enjoying the rich, chocolatey, and marshmallow-filled flavors reminiscent of a classic S'mores treat!
Tips:
Ensure the cake is completely cooled before assembling and adding the ganache.
For an extra campfire touch, you can lightly toast the mini marshmallows before adding them to the cake.
Store leftover S'mores Cake Bomb in an airtight container in the refrigerator for up to 3-4 days.
This S'mores Cake Bomb is sure to be a hit with its combination of chocolate cake, graham crackers, marshmallows, and creamy ganache!

Spicy Chicken Pasta with Summer VegetablesIngredients:8 oz pasta (such as penne or fusilli)2 boneless, skinless chicken ...
06/13/2024

Spicy Chicken Pasta with Summer Vegetables
Ingredients:
8 oz pasta (such as penne or fusilli)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
1 tablespoon olive oil
1 small red onion, thinly sliced
2 cloves garlic, minced
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, thinly sliced
1 teaspoon Italian seasoning (or dried herbs of your choice)
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 cup chicken broth
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
Fresh basil leaves, chopped (for garnish)
Instructions:
Cook the Pasta:
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Prepare the Chicken:
Season the chicken pieces with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add a little more olive oil if needed. Add the red onion and garlic, sautéing until softened and fragrant, about 2 minutes.
Add the sliced zucchini, yellow squash, and red bell pepper to the skillet. Season with Italian seasoning, red pepper flakes, salt, and pepper. Sauté until the vegetables are tender-crisp, about 5-7 minutes.
Combine Pasta and Sauce:
Return the cooked pasta to the pot or skillet. Add the chicken broth and heavy cream (or half-and-half) to the skillet, stirring to combine.
Stir in the grated Parmesan cheese until melted and the sauce has thickened slightly, about 2-3 minutes.
Assemble the Dish:
Add the cooked chicken back to the skillet with the pasta and vegetables. Stir well to combine and heat through.
Taste and adjust seasoning if needed.
Serve:
Serve the Spicy Chicken Pasta with Summer Vegetables hot, garnished with chopped fresh basil leaves.
Tips:
Customize the spiciness by adjusting the amount of red pepper flakes or adding sliced fresh chili peppers.
Feel free to add other summer vegetables such as cherry tomatoes, snap peas, or spinach.
This dish pairs well with a crisp white wine or a side of garlic bread.
Enjoy your Spicy Chicken Pasta with Summer Vegetables for a flavorful and satisfying meal!

White RussianIngredients:2 oz vodka1 oz coffee liqueur (such as Kahlua)1 oz heavy cream or milkIce cubesInstructions:Fil...
06/13/2024

White Russian
Ingredients:
2 oz vodka
1 oz coffee liqueur (such as Kahlua)
1 oz heavy cream or milk
Ice cubes
Instructions:
Fill an old-fashioned glass or a rocks glass with ice cubes.
Pour the vodka and coffee liqueur over the ice.
Gently stir the ingredients together.
Slowly pour the heavy cream or milk over the back of a spoon to create a layered effect (optional).
Serve and enjoy your creamy and delicious White Russian!
Tips:
You can adjust the ratio of vodka, coffee liqueur, and cream/milk to suit your taste preferences.
For a stronger coffee flavor, you can use a coffee-flavored vodka or add a splash of brewed coffee.
Garnish with a sprinkle of cocoa powder or a coffee bean for an extra touch.
The White Russian is a smooth and indulgent cocktail perfect for sipping and enjoying its rich flavors.

Oreo CakeIngredients:2 cups all-purpose flour1 cup unsweetened cocoa powder1 1/2 teaspoons baking powder1 teaspoon bakin...
06/13/2024

Oreo Cake
Ingredients:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup whole milk
20 Oreo cookies, crushed (for the cake batter)
10 Oreo cookies, crushed (for decoration)
For the Frosting:
1 1/2 cups unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream (more if needed)
1 teaspoon vanilla extract
10 Oreo cookies, crushed
Instructions:
Preheat Oven and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Prepare the Cake Batter:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the butter mixture alternately with the sour cream and milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the crushed Oreo cookies into the batter.
Bake the Cake:
Divide the batter evenly among the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Frosting:
In a large mixing bowl, beat the softened butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the vanilla extract and heavy cream, and beat on medium-high speed until light and fluffy. Add more cream if needed to reach desired consistency.
Fold in the crushed Oreo cookies into the frosting.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a layer of frosting evenly over the top.
Repeat with the second cake layer and frosting.
Top with the third cake layer and frost the top and sides of the cake with the remaining frosting.
Sprinkle the remaining crushed Oreo cookies over the top of the cake for decoration.
Serve and Enjoy:
Slice and serve your delicious Oreo Cake. Enjoy the chocolatey goodness and crunch of Oreo cookies in every bite!
Tips:
For best results, ensure your ingredients are at room temperature before baking.
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
You can decorate the cake with whole Oreo cookies on top for an extra wow factor.
This Oreo Cake is sure to be a hit at any celebration or gathering!

Smash Potato CroquettesIngredients:2 cups mashed potatoes (leftover or freshly made)1/2 cup shredded cheddar cheese2 gre...
06/13/2024

Smash Potato Croquettes
Ingredients:
2 cups mashed potatoes (leftover or freshly made)
1/2 cup shredded cheddar cheese
2 green onions, finely chopped
1/4 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Salt and pepper, to taste
Vegetable oil, for frying
Sour cream or your favorite dipping sauce (optional)
Instructions:
Prepare the Mashed Potatoes:
If using leftover mashed potatoes, ensure they are at room temperature. If using freshly made mashed potatoes, let them cool slightly.
Mix Ingredients:
In a mixing bowl, combine the mashed potatoes, shredded cheddar cheese, chopped green onions, and season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
Shape the Croquettes:
Take about 2 tablespoons of the potato mixture and shape it into a cylinder or oval croquette shape, about 2 inches long. Repeat with the remaining mixture.
Coat the Croquettes:
Place the flour, beaten eggs, and breadcrumbs into three separate shallow bowls.
Roll each potato croquette first in the flour, shaking off any excess.
Dip it into the beaten eggs, ensuring it is evenly coated.
Finally, roll it in the breadcrumbs, pressing gently to adhere the breadcrumbs to the surface. Repeat with all croquettes.
Fry the Croquettes:
In a large skillet or frying pan, heat vegetable oil over medium-high heat until hot (around 350°F or 180°C).
Carefully place the coated croquettes into the hot oil, working in batches to avoid overcrowding the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy.
Remove the croquettes from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve:
Serve the Smash Potato Croquettes hot, optionally with sour cream or your favorite dipping sauce on the side.
Tips:
Ensure the oil is hot enough before frying to achieve a crispy exterior.
You can prepare the croquettes ahead of time and refrigerate them until ready to fry.
Leftover croquettes can be stored in an airtight container in the refrigerator for a day or two. Reheat them in the oven to maintain their crispiness.
Enjoy these delicious Smash Potato Croquettes as a delightful appetizer or side dish!

Mouth-watering German Chocolate Poke CakeIngredients:1 box German chocolate cake mix (plus ingredients listed on the box...
06/13/2024

Mouth-watering German Chocolate Poke Cake
Ingredients:
1 box German chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
1 can (14 oz) sweetened condensed milk
1 cup ev***rated milk
1 cup shredded sweetened coconut
1 cup chopped pecans
1/2 cup chocolate chips (optional, for garnish)
For the Frosting:
1 cup ev***rated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups shredded sweetened coconut
1 cup chopped pecans
Instructions:
Bake the Cake:
Preheat your oven to the temperature specified on the cake mix box (usually 350°F or as directed).
Prepare and bake the German chocolate cake according to the package instructions in a 9x13-inch baking pan.
Once baked, remove the cake from the oven and let it cool slightly.
Prepare the Holes:
Using the handle of a wooden spoon or a straw, poke holes all over the top of the cake while it's still warm.
Make the Filling:
In a bowl, whisk together the sweetened condensed milk and 1 cup of ev***rated milk.
Pour the mixture evenly over the warm cake, allowing it to seep into the holes. Let the cake cool completely.
Prepare the Frosting:
In a saucepan, combine 1 cup ev***rated milk, granulated sugar, egg yolks, and butter over medium heat.
Stir constantly until the mixture thickens, about 10-12 minutes.
Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool slightly.
Frost the Cake:
Spread the coconut pecan frosting evenly over the cooled cake.
Optionally, sprinkle chocolate chips over the top for added decoration.
Chill and Serve:
Refrigerate the cake for at least 1-2 hours before serving to allow the flavors to meld.
Slice and serve your delicious Mouth-watering German Chocolate Poke Cake!
Tips:
Ensure the cake is completely cooled before adding the filling and frosting.
You can customize the sweetness by adjusting the amount of sweetened condensed milk and sugar in the frosting.
Store any leftovers covered in the refrigerator for up to 3-4 days.
Enjoy this delightful and indulgent German Chocolate Poke Cake with its creamy, coconut-pecan frosting!

RumChata Root Beer FloatsIngredients:2 scoops vanilla ice cream1 cup root beer (chilled)1 shot (1.5 oz) RumChata liqueur...
06/13/2024

RumChata Root Beer Floats
Ingredients:
2 scoops vanilla ice cream
1 cup root beer (chilled)
1 shot (1.5 oz) RumChata liqueur
Whipped cream (optional)
Maraschino cherry (optional, for garnish)
Instructions:
Place two scoops of vanilla ice cream into a tall glass.
Pour the chilled root beer over the ice cream until the glass is about three-quarters full.
Add a shot (1.5 oz) of RumChata liqueur to the root beer and ice cream mixture.
Stir gently to combine.
Top with whipped cream if desired and garnish with a maraschino cherry.
Serve immediately with a straw and spoon to enjoy the creamy, boozy goodness of RumChata Root Beer Floats!
Tips:
Use a good quality vanilla ice cream for the best flavor.
Adjust the amount of RumChata according to your preference for a stronger or milder boozy kick.
Enjoy this indulgent treat as a dessert or a fun cocktail-inspired drink!

Slow Cooker Queso Chicken TacosIngredients:1.5 lbs boneless, skinless chicken breasts1 packet taco seasoning1 cup salsa1...
06/13/2024

Slow Cooker Queso Chicken Tacos
Ingredients:
1.5 lbs boneless, skinless chicken breasts
1 packet taco seasoning
1 cup salsa
1 cup shredded Mexican cheese blend
1/2 cup diced green chilies
1/2 cup diced tomatoes
8-10 small flour or corn tortillas
Optional toppings: diced avocado, sour cream, cilantro
Instructions:
Place chicken breasts in slow cooker, sprinkle with taco seasoning, and pour salsa over top.
Cook on low for 6-8 hours or high for 3-4 hours until chicken shreds easily.
Shred chicken in slow cooker and mix in cheese, green chilies, and tomatoes. Cook on low until cheese melts.
Serve chicken mixture in tortillas, topped with optional toppings.
Enjoy your delicious Slow Cooker Queso Chicken Tacos!

Salted Caramel Cake BombIngredients:1 1/2 cups all-purpose flour1 cup granulated sugar1/4 cup unsweetened cocoa powder1 ...
06/13/2024

Salted Caramel Cake Bomb
Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
3/4 cup buttermilk
For the Salted Caramel Sauce:
1 cup granulated sugar
6 tbsp unsalted butter
1/2 cup heavy cream
1 tsp sea salt flakes
For the Salted Caramel Frosting:
1/2 cup unsalted butter, softened
1 cup powdered sugar
1/2 cup salted caramel sauce (cooled)
1 tsp vanilla extract
For the Ganache:
1/2 cup heavy cream
1 cup semisweet chocolate chips
Instructions:
Cake: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl, mix oil, eggs, vanilla, and buttermilk. Combine wet and dry ingredients, pour batter into pan, and bake for 25-30 mins.
Caramel Sauce: Heat sugar in a pan until melted and amber. Add butter, stir until melted. Slowly add cream while stirring, boil for 1 min, remove from heat, add salt, and let cool.
Frosting: Beat butter until creamy. Gradually add powdered sugar. Mix in 1/2 cup cooled caramel sauce and vanilla until fluffy.
Ganache: Heat cream until simmering, pour over chocolate chips, stir until smooth.
Assembly: Cool cake, frost with caramel frosting, drizzle with ganache, and slice.
Enjoy your Salted Caramel Cake Bomb!

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