very Good Recipes

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Paula Deen’s “Not Yo’ Mama’s Banana Pudding - Don't LOSE this recipe Shaare it to Save it

INGREDIENTS :

2 Boxes vanilla wafers.

7 large sliced bananas.

1 can sweeten condensed milk.

1 box fresh vanilla pudding.

1 PKG cream cheese.

1 container frozen whipped topping thawed, or equal amount

sweetened whipped cream

INSTRUCTIONS :

STEP 1:

Line the bottom of a dish using 1 box of vanilla wafers, and layer bananas on top.

STEP 2:

In a large mixing bowl, stir milk and pudding mix, blend well.

STEP 3:

In a separate bowl, combine the cream and condensed milk and mix together until smooth.

STEP 4:

Now, fold the whipped topping into the cream cheese mixture. Add it to the pudding mixture and stir until well blended.

STEP 5:

Pour the batter over the wafers, and add the other box of vanilla wafers over top.

STEP 6:

Let it chill in the refrigerator for 3 hours. NOW IT’S READY TO SERVE !!!

ENJOY !!!

French Cream Puffs

Ingredients:

For the Choux Pastry:

1/2 cup unsalted butter

1 cup water

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

For the Cream Filling:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For Garnish:

Powdered sugar (for dusting)

Directions:

Prepare the Choux Pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan over medium heat, combine the butter, water, and salt, stirring until the butter is melted and the mixture comes to a boil. Remove from heat, add the flour all at once, and stir vigorously until a smooth dough forms and pulls away from the sides of the pan.

Add Eggs: Let the dough cool for 5 minutes. Add the eggs one at a time, stirring well after each addition until fully incorporated. The dough should be smooth and slightly glossy.

Bake the Puffs: Using a spoon or piping bag, place small mounds of dough (about 1 1/2 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 20-25 minutes, or until golden and puffed. Cool completely on a wire rack.

Prepare the Cream Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cream Puffs: Slice each puff in half horizontally. Fill the bottom half with a spoonful of whipped cream, then replace the top half. Dust with powdered sugar and serve.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: Approximately 180 kcal per serving | Servings: 12 cream puffs

White German Chocolate Cake

Ingredients
1 package white cake mix
1 cup buttermilk
1/2 cup vegetable oil
4 large egg whites
1 teaspoon vanilla extract
1/2 cup unsalted butter
1 cup granulated sugar
1 cup evaporated milk
3 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans

Directions
1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans with flour.
2. In a mixing bowl, whisk together the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract until the batter is smooth and combined.
3. Divide the cake batter between the prepared pans, and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. While the cakes are baking, prepare the frosting by melting the butter in a saucepan over medium heat.
5. Add the sugar, evaporated milk, egg yolks, and vanilla extract to the melted butter. Stir constantly for 10-12 minutes until the mixture thickens and turns golden-brown.
6. Remove from heat and mix in the shredded coconut and chopped pecans, allowing it to cool slightly.
7. Once cooled, spread a generous layer of the coconut-pecan frosting between the two cake layers, and generously coat the top and sides of the cake.
8. Cut into slices and serve this delightful White German Chocolate Cake, relishing its creamy, nutty flavor!

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings

Lemon Yogurt Cake No White Flour

Ingredients:

1. 1 1/2 cups almond flour

2. 1/2 cup plain Greek yogurt

3. 2 large eggs

4. 1/3 cup honey or maple syrup

5. Zest of 1 lemon

6. Juice of 1 lemon

7. 1 tsp vanilla extract

8. 1 tsp baking powder

9. 1/4 tsp salt

A few persons said they'd really want to embark on a weight loss journey, but they love food so much..

I'm a certified foodie ooo, yet i am losing weight.

This jollof was made with leftover stew, no extra oil. Lots of crayfish too.

Here, i paired mine with lots of cucumbers and eggs.

You see, you can eat your favorite meals and still lose weight.

So, start already, being a foodie doesn't change anything 😁😁

Southern Sticky Honey-Glazed Wings
Ingredients
2 lb chicken wings
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1 tbsp oil
Glaze
1/3 cup honey
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp ketchup
1 tbsp butter
1 tsp chili flakes (optional)

Instructions
1. Season wings with salt, pepper, paprika, garlic powder, onion powder, and oil.
2. Bake at 400°F (205°C) for 35–45 minutes until browned.
3. In a pan, melt butter, honey, soy sauce, brown sugar, ketchup, and chili flakes; simmer 3 minutes.
4. Toss baked wings in the glaze until coated and glossy.
5. Return to oven for 5–7 minutes to caramelize. #

« Réchauffer la pizza dans la friteuse à air est encore mieux que de manger une pizza fraîche - si vous l'avez fait, vous voyez ce que je veux dire ! 😍
NE réchauffez plus JAMAIS les restes de pizza dans votre micro-ondes !!! L'AIRFRYER fait comme s'il venait d'être fait !!