Creamy Baked Milk Custard

 

Here’s a simple and delicious recipe for Creamy Baked Milk Custard:

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Creamy Baked Milk Custard

Ingredients:

• 2 cups (500 ml) whole milk
• 4 large eggs
• 1/3 cup (65 g) granulated sugar
• 1 tsp pure vanilla extract
• A pinch of salt
• Ground nutmeg or cinnamon (optional, for topping)

Instructions:

1. Preheat oven to 325°F (160°C).
2. Warm the milk in a saucepan over medium heat until just steaming — do not boil.
3. In a mixing bowl, whisk together eggs, sugar, vanilla, and salt until well combined.
4. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid scrambling.
5. Strain the mixture through a fine sieve into a large measuring cup or bowl (optional but makes for a smoother custard).
6. Pour into ramekins or a baking dish. Sprinkle lightly with nutmeg or cinnamon if desired.
7. Place the ramekins/dish in a larger baking pan and create a water bath by filling the outer pan with hot water halfway up the sides.
8. Bake for 35–45 minutes, or until the custard is set but still slightly wobbly in the center.
9. Cool at room temperature, then refrigerate for at least 2 hours before serving.

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Would you like a variation using cream or coconut milk?

World's Best Butter Cookies

 

Here’s a recipe for what many consider the world’s best butter cookies—rich, melt-in-your-mouth Danish-style cookies with just a handful of ingredients:

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World's Best Butter Cookies

Ingredients:

• 1 cup (226g) unsalted butter, at room temperature
• 2/3 cup (85g) powdered sugar (for a finer texture)
• 1 tsp vanilla extract (or use vanilla bean paste for extra richness)
• 2 cups (250g) all-purpose flour
• 1/4 tsp salt (omit if using salted butter)
• Optional: turbinado sugar or coarse sugar for rolling edges

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
2. Cream butter and sugar in a bowl until light and fluffy (about 2–3 minutes).
3. Add vanilla and mix until combined.
4. Sift in flour and salt, and mix until dough forms. Don’t overwork it.
5. Shape the cookies:
   • Roll dough into a log, wrap in plastic, and chill for 30 minutes.
   • Slice into 1/4" thick rounds.
   • Or pipe using a star tip for the classic Danish look.
6. (Optional) Roll edges in turbinado sugar for extra crunch.
7. Bake for 10–12 minutes or until the edges just begin to turn golden.
8. Cool on the pan for 5 minutes, then transfer to a wire rack.

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These cookies are buttery, crisp yet tender, and taste amazing on their own—or dipped in chocolate. Want a flavor twist like lemon zest, almond, or cardamom?

Grandma’s Heavenly Divinity

 

INGREDIENTS

Servings: 40

• 2 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla
• 1/2 cup chopped pecans (optional) or 1/2 cup cherries (optional)

DIRECTIONS:

In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in the chopped nuts or cherries, if desired.
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.

Zero Points Strawberry Banana Slushy – 0 Points

 

INGREDIENTS:

1 cup of ice cubes

1 cup of chopped strawberries

2 bananas

1/2 can of diet 7 up or whatever diet soda you would like

INSTRUCTIONS:

Add all ingredients to a blender and mix till it’s a consistency you like!

I didn’t use a blender, I used our cuisine art bullet type machine. That way it was just a single serving for me and less mess!

0 Points

A Christmas Lasagna

 

Ingredients

For the meat sauce:

• 1 pound Italian sausage
• 1 1/2 pound lean ground beef
• 8 oz mushrooms, chopped
• 1 teaspoon salt
• 1/2 freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 6 cups marinara sauce
• 1/2 cup water

Note: depending on the seasoning of your sausage, you can add 1/2 teaspoon of an Italian dried herb blend.
For the cheese filling:

       2 egg, beaten

• 2 lbs ricotta cheese
• 8 oz mozzarella cheese, cubed
• 2/3 cup freshly grated Reggiano-Parmigiano
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• big pinch of cayenne

The rest:

       1 lb lasagna noodles

• 8 oz mozzarella cheese, torn in small pieces
• 1/2 cup grated Parmesan cheese to top

Directions

Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
Preheat oven to 375 degrees F (190 degrees C).
Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
Spread 1/4 the sauce into the bottom of a 10×15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares

Instant Pot “Melt In Your Mouth” Chicken

 

INGREDIENTS

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 (10.75 oz.) can cream of chicken soup
• 1 1/4 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 tablespoon Italian seasoning
• Kosher salt and freshly ground pepper, to taste
• Egg noodles or rice, for serving

PREPARATION

In a medium bowl, whisk together soup, water, garlic powder, onion powder and Italian seasoning, then season with salt and pepper.
Place chicken in instant pot and pour soup mixture on top.
Seal lid on instant pot and cook on manual for 10 minutes.
Allow for a natural pressure release for 15 minutes, then quick release remaining pressure.
Remove chicken and cut or shred into pieces, then serve with rice or noodles. Top with remaining sauce and serve hot.
Recipe adapted from Recipes That Crock

No-Bake Peanut Butter Caramel Bars

 

Ingredients

• 6 Cups Rice Chex Cereal
• 1-1/4 Cups Roasted, Salted Peanuts, chopped
• 1 Cup Brown Sugar
• 1 Cup Corn Syrup
• 1 Cup Creamy Peanut Butter
• 1 Tablespoon Pure Vanilla Extract
• 1 teaspoon Salt
• 6 oz Milk Chocolate Chips

Directions

Line a 9-inch x 13-inch baking pan with parchment paper, and set it aside. In a large bowl, gently combine the Rice Chex and chopped peanuts. Set aside.

In a 4-cup measuring cup, stir together the corn syrup and brown sugar. Microwave on high for 2 – 3 minutes, or until the mixture is bubbly.

Stir in the peanut butter, vanilla extract, and salt until everything is fully blended.

Pour the mixture over the cereal and nuts, and gently stir to evenly coat. Pour the caramel-coated cereal mixture into the prepared pan. Gently spread it out and press evenly into the pan. Let cool to room temperature.

Melt the chocolate chips in a microwave-safe bowl and drizzle the melted chocolate over the top of the bars. Let the chocolate harden, then cut into bars. Store the bars in an airtight container.