4-Ingredient Slow Cooker Peach Cobbler

  

Ingredients

8 cups sliced fresh or frozen peaches, thawed

½ cup white sugar

cooking spray

1 (15.25 ounce) package white cake mix

½ cup butter, cut into 8 pieces

 

Preparations

Combine peaches and sugar in a medium bowl. Stir well and let stand for 5 minutes.

Liberally spray a slow cooker with cooking spray.

Stir peaches once more and add to the prepared slow cooker. Sprinkle cake mix evenly over the peaches; don't stir. Distribute butter pieces evenly over cake mix.

Cover and cook on High until cake is golden and bubbly around the edges, about 3½ hours. Turn off slow cooker and let stand 15 minutes before serving.

 

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Air Fryer Oreos

  

Ingredients

½ cup pancake mix

⅓ cup water

cooking spray

9 chocolate sandwich cookies (such as Oreo®)

1 tbsp confectioners' sugar, or to taste

 

Preparations

Preheat the air fryer to 400 degrees F (200 degrees C).

Line the air fryer basket with parchment paper. Spray parchment paper with cooking spray.

Mix pancake mix and water together in a bowl until well combined.

Dip each cookie into pancake mixture and place in the prepared basket, making sure they are not touching; cook in batches if necessary.

Cook in the preheated air fryer for 4 to 5 minutes; flip cookies and cook until golden brown, 2 to 3 minutes more.  

 Remove from air fryer and place on cooling rack. 

Sprinkle with confectioners' sugar.  

 

 

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Crispy Garlic Zucchini Bites

  

Ingredients

2 cups grated zucchini (about 2 medium), excess moisture squeezed out

1 cup breadcrumbs (plain or seasoned)

½ cup grated Parmesan cheese

2 large eggs

2 cloves garlic, minced

¼ cup finely chopped onion

2 tbsp chopped fresh coriander leaves

½ tsp salt

¼ tsp black pepper

½ tsp Italian seasoning (optional)

Cooking spray or olive oil (for baking)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with cooking spray or oil.

In a large bowl, combine grated zucchini, breadcrumbs, Parmesan, eggs, garlic, onion, parsley, salt, pepper, and Italian seasoning if using. Mix well until fully combined.

Form the mixture into small balls, about 1 to 1½ inches in size. Place them evenly spaced on the prepared baking sheet.

Bake for 20–25 minutes, turning once halfway through, until golden brown and slightly crisp on the outside.

 Let cool slightly before serving. Serve warm with marinara sauce, ranch, or your favorite dip.

 Tips

 Squeeze zucchini well to avoid soggy bites

Add cheese or herbs to customize the flavor

Great for make-ahead and freezer prep

Serve warm for best texture and taste

 

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Cauliflower Crust Pizza- Healthy, gluten free Pizza

 

Ingredients :

 

Grated cauliflower - 2 1/2 cups (about 1/2 large head) 

Egg - 1 (lightly beaten) 

Mozzarella - 1 cup (shredded) 

Salt and Pepper - to taste 

Cooking spray - as needed 

Parmesan cheese - 2 tbsp. (grated)

Preparations

Preheat oven to 430°F/220°C and line a rimmed baking sheet with parchment paper. 

 

Using a box grater, grate the cauliflower until you have 2 cups of cauliflower crumbles. 

 

Put them in a large bowl and microwave for 7-8 minutes, until soft. Allow to cool. 

Mix the rest of the crust ingredients in the bowl. 

 

Spread the mixture - roughly in a 10-inch circle - on the pizza pan, spray with non-stick spray and bake for 10-15 minutes, until golden. 

 

Top with your favorite ingredients, including tomato sauce, mozzarella, and basil, and bake for another 10 minutes before serving. 

 

Tip: Top this pizza with any pizza toppings of your choice. 

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Puff Pastry Waffles

Ingredients

• 1 (17.3 ounce) package frozen puff pastry, thawed

• cooking spray

   

  Directions

  1. Line a cutting board with parchment paper. Unfold puff pastry onto cutting board. Cut each sheet into 4 equal squares.

  2. Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray.

  3. Place one puff pastry square in the preheated waffle iron; cook until golden brown, 3 to 5 minutes. Repeat with remaining puff pastry squares.

  Tips

   Nonstick waffle irons may not need to be sprayed with cooking spray. 

   

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Easy French Toast Waffles

 Ingredients

• ½ cup whole milk

• 2 large eggs

• 1 tbsp maple syrup

• ½ tsp vanilla extract

• 1 pinch salt

• 4 1/2-inch thick pieces brioche

• cooking spray

 

Directions

1. Preheat a waffle iron according to the manufacturer's instructions.

2. Whisk milk, eggs, maple syrup, vanilla extract, and salt together in a wide bowl until thoroughly combined. Dip one slice brioche into the bowl and press gently until both sides are coated. Lift bread from the bowl with a slotted spatula, letting any egg mixture drip back into the bowl, and transfer to a rimmed baking sheet. Repeat with remaining bread. Let sit until egg mixture soaks in, about 2 minutes.

3. Spray the preheated waffle iron with cooking spray. Place one slice brioche onto the waffle iron and gently close the lid without forcing it down. Cook until golden brown and the iron stops steaming, 3 to 5 minutes. Repeat to cook remaining waffles.

                              
   

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Hash Brown Waffles

  

Ingredients

cooking spray

1 pound yellow potatoes, shredded

2 tbsp vegetable oil

1 clove garlic, minced

1/2 tsp salt 

1/4  tsp ground black pepper 

¼ tsp smoked paprika

2 large eggs, lightly beaten

 

Directions

1. Preheat the waffle iron according to manufacturer's instructions. Grease the waffle iron with cooking spray.

2. Place potatoes in a medium bowl. Pour in enough cold water to cover potatoes; soak for 2 to 3 minutes. Drain and rinse to remove starch. Squeeze water from potatoes by hand or roll in a clean kitchen towel and twist the towel to wring out water.

3. Toss potatoes with oil, garlic, salt, pepper, and paprika in a large bowl until evenly coated. Stir eggs into potato mixture until well combined.

4. Spoon 1/2 of the potato mixture into the preheated waffle iron; close and cook until potatoes are tender and golden brown, 5 to 8 minutes. Repeat with remaining potato mixture.

 

 

 

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Eggplant Parmesan

 

Ingredients:  

 

1/2 cup dry white wine 

 

1 tbsp dried basil 

 

1 tbsp dried oregano 

 

4 (8-ounce) cans no-salt-added tomato sauce 

 

1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped 

 

1 (6-ounce) can tomato paste 

 

2 garlic cloves, minced 

 

2 (1-pound) eggplants, cut crosswise into 1/4-inch slices 

 

1/4 cup water 

 

3 egg whites, lightly beaten 

 

1 1/4 cups Italian-seasoned breadcrumbs 

 

1/4 cup grated Parmesan cheese 

 

Vegetable cooking spray 

 

3 cups (12 ounces) shredded part-skim mozzarella cheese 

 

Fresh oregano sprigs (optional) 

 

Directions: 

 

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes. 

 

Place eggplant in a large bowl, and add water to cover, and let stand 30 minutes. 

 

Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese, and stir well. 

 

Dip eggplant in egg white mixture, and dredge in breadcrumb mixture. 

 

Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. 

 

Repeat procedure with remaining eggplant. Set eggplant aside. 

 

Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. 44

 

Arrange half of eggplant over sauce, and top with half of mozzarella cheese. 

 

Repeat layers with remaining sauce, eggplant, and cheese. 

 

Bake at 350° for 30 minutes or until bubbly. 

 

Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.

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Cauliflower Fried Rice

 Ingredients

1 medium head, about 24 oz cauliflower, rinsed

1 tbsp sesame (til) oil

2 egg whites sub- aquafaba, silken tofu or plain yoghurt  

1 large egg OR sub- Tofu

pinch of salt

cooking spray

1/2 small onion, diced fine

1/2 cup frozen peas and carrots

2 garlic cloves, minced

5 scallions ( spring onion), diced, whites and greens separated

3 tbsp soy sauce, or more to taste

Method

Remove the core and let the cauliflower dry completely.

 

Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

 

Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.

 

Heat a large saute pan or wok over medium heat and spray with oil.

 

Add the eggs and cook, turning a few times until set; set aside.  OR fry tofu either cut into pieces or crumbled, like scrambled eggs/ paneer burji

 

Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.

 

Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.

 

Add the egg / Tofu then remove from heat and mix in scallion greens. Serve hot.

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5-Minute Nutella Cake

This heavenly brownie-like recipe is the perfect dessert for you and your loved one. It only takes five minutes to prepare, making it a guaranteed Valentine's Day win. In case you don't want to share this one, just double up the recipe!

Ingredients:  

 

All-Purpose flour - 1/4 cup 

 

Baking powder - 1/2 tsp. 

 

Salt - a pinch 

 

Nutella - 1/2 cup (or other chocolate-hazelnut spread) 

 

Egg - 1 large 

 

Cooking spray - as needed 

 

Method of Preparation: 

Spray the inside of a mug with cooking spray. Then, in a small bowl, whisk the flour, baking powder and salt together. Combine well. 

 

In a medium-sized bowl, whisk the Nutella and the egg. Stir well and add the dry mixture to the Nutella mix. Stir until fully combined and pour the mix into the mug. 

 

Heat the mug in a microwave, covering tightly until the mixture is about 90% cooked through. Heat for about two minutes. Turn over onto a dessert plate if desired.

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Zucchini chips (zucchini)

Ingredients

 1 zucchini

• 2 eggs
• 1/2 cup breadcrumbs
• 1/2 cup grated parmesan
• salt & pepper to taste
• 1 tsp oregano
• 1 tsp garlic powder
• 1 Tbsp oil
•  
• Preparations
• • Wash then cut the zucchini into slices. You can use a mandolin or a knife.
  • Mix breadcrumbs, parmesan, garlic, salt, pepper and oregano.
   
•  
•  
  • Dip the zucchini slices in the egg then in the breadcrumb mixture.
  • Spray oil or brush the air fryer tray then place the zucchini coated in breadcrumbs inside, spacing them from each other. Spray (or brush) with oil again.

   

  • Cook the zucchini chips for 8 minutes at 390°F (200°C) in Air fry mode.
  • And there you are, your zucchini chips are ready!

   

   

   

  Observations

  What sauce to go with zucchini chips?
  We love eating them with a red pesto sauce or a yogurt sauce!
  
  How to store zucchini chips?
  You can store them in an airtight container in a cool place for up to 2 days. They will soften, you can give them some crunch again by reheating them a little in the oven or in an air fryer.
  
  Can you freeze zucchini chips?
  Yes No problem!
  
  Should you eat zucchini chips cold or hot?
  You can eat them cold or hot.
  
  How to reheat zucchini chips?
  You can reheat them in the oven for 5 minutes at 180°C or 3 minutes in the air fryer at 180°C.
  
  How to bake zucchini chips in the oven?
  You can bake them for 10 to 15 minutes in the oven at 390°F (200°C), turning them regularly.

   

   

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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  https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.