Air Fryer BBQ Pork Riblets

 

Love cooking in the air fryer you will find how yummy this recipe is.

 

Ingredients

3/4 cup water

1 pound bone-in pork sparerib portions (cut 1 to 1½ inches thick)

1 tablespoon barbecue seasoning rub

canola oil cooking spray

2/3 cup barbecue sauce (bottled, heated)

 

Fill the bottom of the air fryer pan with water (underneath the basket). Preheat the air fryer to 350°F per the manufacturer's instructions.

Meanwhile, chop the ribs into 1- to 112-inch pieces between the bones and set them in a large mixing bowl. Toss rib chunks in barbecue spice until uniformly covered. Toss the rib pieces in a light coating of cooking spray.

 

Coat the air fryer basket lightly with cooking spray. Put the ribs in the basket. Coat the tops of the pork slices lightly with cooking spray. 6 minutes in the oven toss the rib pieces in the basket with tongs; gently coat with cooking spray. Cook for another 12 minutes, shaking the basket or tossing rib pieces every 6 minutes.

Brush some of the sauce over the rib pieces and simmer for 1 to 2 minutes, or until the sauce begins to caramelize. Toss the ribs with the remaining sauce in a mixing basin. Allow 3 to 5 minutes to cool before serving.

BBQ prepared from scratch Seasoning: 2 teaspoons packed dark brown sugar, 34 teaspoons smoked paprika, 12 teaspoon garlic salt, and 1/8 teaspoon crushed black pepper in a small bowl

Chocolate Dessert Lasagna

 

There are no words to describe this amazing dessert. You will have to make it than describe it!

 

 

Ingredients

 

1 box chocolate graham crackers

2 8 oz packages cream cheese, softened

1/2 cup granulated sugar

1/4 cup milk

1/2 tsp salt

24 oz whipped cream, or whipped topping, dairy or dairy-free

2 - 3 boxes chocolate instant pudding

3 cups milk

 

Cover the bottom of a baking dish with chocolate graham, breaking them to fit if necessary. Then set it to the side.

In a medium-sized mixing bowl, combine cream cheese, sugar, milk, and salt until no lumps remain. Fold half of the whipped topping into the cream cheese mixture; set aside the other half of the whipped topping.

In a separate mixing bowl, beat the pudding mix with 3 cups milk for 2 minutes on medium speed.

 

Distribute half of the cream cheese mixture equally over the graham layer in the baking dish. Spread half of the pudding mixture evenly over the cream cheese. Top pudding with another layer of graham crackers, then repeat the layers of cream cheese and pudding. Top with reserved whipped topping or whipped cream and, if preferred, graham cracker crumbs or shaved chocolate.

Put it in the fridge for at least three hours.

Serve cut into squares.

Stout Skirt Steak

 

Skirt steak cured in a Guinness stout beer, spicy sauce, and brown sugar marinade. It results in a somewhat sweet, juicy steak that will tempt your taste buds!

 

Ingredient

1 (12 fluid ounce) bottle Irish stout beer Guinness is best

¼ cup olive oil

⅓ cup red wine vinegar

3 tablespoons dark brown sugar

3 cloves garlic, chopped

1 tablespoon hot pepper sauce

2 pounds skirt steak or more to taste

 

In a glass or ceramic bowl, whisk together the beer, olive oil, vinegar, brown sugar, garlic, and spicy sauce until the marinade is smooth. Turn the meat in the marinade to coat. Marinate in the refrigerator for 8 hours overnight, covered with a lid or plastic wrap. Heat an outside grill to high heat and brush the grate gently with oil. Take the steak out of the marinade and brush off any excess. Remove marinade from the pan. Grill the steak on a hot grill, flipping once, for 5 to 6 minutes each  the side, or until it begins to firm and is reddish-pink and juicy in the middle. A thermometer put into the middle should read 130 degrees. Allow for a 2 to 3-minute rest before eating.

Instant Pot Spaghetti and Meatballs

 

Spaghetti and meatballs in the Instant Pot. Garnish with grated Parmesan cheese.

 Ingredient 

1 onion, halved, divided

1 (16 ounceounces) package ground beef

1 egg

1 tablespoon minced fresh parsley

1 tablespoon dry bread crumbs

1 teaspoon Dijon mustard

1 teaspoon salt

cracked black pepper to taste

1 ½ tablespoon olive oil, divided, or as needed

1 (28 ounces) can tomato puree

1 tablespoon butter, or more to taste

1 teaspoon salt

1 (16 ounces) package spaghetti

 

 

Shred one-half of an onion. In a mixing bowl, combine the shredded onion, ground beef, egg, parsley, bread crumbs, mustard, 1 teaspoon salt, and pepper. Combine the ingredients and shape them into meatballs.

Select the Saute function on a multi-functional pressure cooker or Instant Pot. 1 tablespoon of oil should be used to coat the bottom of the saucepan. Cook the meatballs for 5 to 7 minutes, or until browned. Cook until the opposite side is browned, 5 to 7 minutes longer. In the saucepan, combine the remaining onion half, tomato puree, butter, and 1 teaspoon salt. The lid should be closed and locked. Set the timer for 20 minutes and select the Meat or Stew option. Allow 10 to 15 minutes for the pressure to rise. A big saucepan of lightly salted water should be brought to a boil. Boil the spaghetti in boiling water for 12 minutes, tossing regularly, until cooked yet firm to the biting. To avoid the spaghetti from sticking, add 1 1/2 tablespoons olive oil.

Pressure should be released slowly and gently using the quick-release technique according to the manufacturer's recommendations, which should take around 5 minutes. Remove the lid by unlocking it. Remove and discard the onion. Serve the meatball sauce on top of the pasta. Top with cheese.

 

 

 

 

 

 

 

 

Butter Beef

 

Slow cooker onion-buttery beef that melts in your mouth! Serve with egg noodles that have been cooked, and buttered as well.

 

Ingredient

3 pounds cubed beef stew meat

½ cup butter

1 (1 ounce) envelope dry onion soup mix

 

In a slow cooker, combine the meat and butter. Sprinkle with the onion soup mix. Simmer on low for 8 hours or High for 4 to 5 hours, covered. Once or twice, stir the mixture.

Mac and Cheese in a Cheese Waffle Cone

 

This is really a unique way to serve the traditional mac and cheese. Melted cheddar cheese is fashioned into a crisp waffle cone, then mac and cheese are poured within.

 

Ingredients

5 ounces Cheddar cheese, finely grated

1 (7.25 ounce) package macaroni and cheese mix

¼ cup whole milk

¼ cup butter

1 ounce sliced pepperoni

1 teaspoon salt

 

 

Heat the oven to 350°F (175 degrees C). Preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the Cheddar cheese on the baking sheet that has been prepared.

5 to 10 minutes in a hot oven, until the sides begin to brown and the cheese begins to bubble. Remove from the oven and allow it cool to room temperature. Shape melted cheese into cones by cutting it into squares. Cones should be frozen for 5 minutes. A big saucepan of lightly salted water should be brought to a boil. Boil elbow macaroni in boiling water for 8 minutes, tossing regularly until cooked through yet firm to the biting. Transfer the spaghetti to the saucepan after draining. In a large mixing bowl, combine the pasta, milk, butter, pepperoni, salt, and cheese package.

Load macaroni and cheese cones with macaroni and cheese.

 

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Easter Breakfast Casserole

 

Every Easter, I look forward to this since it is so wonderful!!! But great any time of the year.

 

 

Ingredient  

1 pound bacon

¼ cup diced onion

¼ cup diced green bell pepper

3 cups shredded Cheddar cheese

8 eggs

2 cups milk

1 (16 ounce) package frozen hash brown potatoes thawed

 

Heat the oven to 350°F. Grease a 7x11-inch casserole dish lightly.

In a large, deep pan over medium-high heat, cook the bacon until uniformly browned, about 10 minutes. Strain on a platter lined with paper towels. Crumble.

Inside a large mixing basin, combine the eggs and milk. Combine the cheese, bacon, onion, and green pepper in a mixing bowl. Incorporate the thawed hash browns. Spoon the mixture into the prepared casserole dish.

Wrap with aluminum foil and bake for 45 minutes in a preheated oven. Cook for another 30 minutes, or until the eggs have done.

Food Humor

 

Fruit Salad

 

This is really a simple recipe that the entire family will appreciate.

 

Ingredients

1 can pineapple chunks, in their own juice, 20 oz.

1 can mandarin oranges, drained, 15 oz.

1 bunch green grapes, halved, about 3/4 lb.

2 bananas

1 pkg strawberries, sliced however you want, 16 oz.

1 box small box of vanilla instant pudding

 

Fill a bowl halfway with pineapple, juice as well. Stir in the pudding mix until smooth. Incorporate the DRAINED mandarin oranges and mix well. Insert more fruit if desired. Stir in until thoroughly coated and creamy. Refrigerate the salad for a few minutes, or until it's nice and cold. If you leave it too long, the bananas will turn brown. You may also serve this immediately after cooking it without cooling it.   I prefer it cold.

Pulled Pork Grilled Cheese

 

For these smoky, cheesy pulled pork sandwiches, smoke your own pork roast or use prepackaged pulled pork.

 

Ingredients

Original BBQ sauce:

2 tablespoons Butter

1 medium yellow onion, diced

1 jalapeno chile pepper, diced

1 cup ketchup

½ cup brown sugar

Liquid smoke, to taste

 

Sandwich:

1 (3 pounds) pork shoulder roast

1 (1 pound) loaf sourdough bread, sliced

16 slices Extra Sharp Cheddar

4 tablespoons Butter

 

In a medium-sized pan over medium heat, melt the butter. Cook until the onions are tender, then add the jalapenos, ketchup, sugar, and liquid smoke. Bring to the boil, then lower to medium-low heat and continue to cook for an hour, or until the sauce has thickened to the desired thickness.

Smoke the pork shoulder for 3 to 5 hours at 210 degrees F on a hot smoker. Remove from the oven and cover in aluminum foil. Refrigerate for 24 hours.

 

Discard any extra fat from the meat. Shred the leftover meat into a large mixing basin with two forks. Stir in the barbecue sauce.

In a pan or griddle over medium heat, brown 2 pieces of buttered sourdough bread. Put a piece of cheese on top of each slice of bread. Then pulled pork mixture, the second piece of cheese, and another slice of bread on top. Whenever the bottom slice of the sandwich has browned, flip it over and brown the other side.

Slow Cooker Buffalo Chicken Dip

 

This creamy and delicious Slow Cooker Buffalo Chicken Dip is ideal for your next game-day party or gathering. It combines all of your favorite flavors of buffalo chicken wings. Serve with tortilla chips and celery sticks as a side dish.

 

Ingredients:

2 (8-ounce) packages of cream cheese, cut into chunks

3 cups chopped, cooked chicken

2 cups shredded Cheddar cheese

4 ounces blue cheese crumbles, divided

3/4 cup Ranch dressing

3/4 cup buffalo chicken wing sauce

1 cup shredded Mozzarella cheese, reserved for the end

2 jalapeno peppers, sliced with seeds removed (for topping)

 

Directions

Coat the slow cooker with nonstick cooking spray.

Fill your slow cooker with cream cheese cubes in a single layer.

Serve with chopped chicken on top.

Dust with half of the blue cheese crumbles and the remaining Cheddar cheese.

Distribute the buffalo wing sauce over the cheeses.

Set the slow cooker to high for 2 hours or low for 4 hours with the cover on.

Brunswick Stew

 

Brunswick stew is a hearty tomato-based stew popular in the Southern States that includes lima beans, corn, potatoes, okra, other vegetables, and meat. Meats used can be pig or chicken, although experts believe authentic versions contain squirrel, opossum, or rabbit meat.

 

Ingredients

one pound pulled pork shoulder

2 cups frozen corn kernels

2 cups frozen baby lima beans  

2 potatoes, cubed

4 tbsp butter

6 cloves garlic, minced

1 large white onion, finely chopped

2 cans chopped tomatoes

3 cups chicken stock

1 1/2 cups barbecue sauce

2 tbsp Worcestershire sauce

1 tbsp brown sugar

1/2 tsp cayenne pepper

freshly ground black pepper

salt to taste

 

Directions

Melt butter in a big heavy saucepan, then sauté garlic and onions until onions are tender. Combine the pulled pork, tomatoes, chicken stock, barbecue sauce, Worcestershire sauce, brown sugar, cayenne pepper, salt, and freshly ground black pepper in a mixing bowl. Bring to the boil, then lower to a simmering heat and cook for 1 hour on medium lowmedium-low heat. Cook for 30 minutes more, stirring regularly, after adding the corn, lima, and potatoes. Remove from heat and serve with hot sauce and soda crackers.

Pasta with Bacon and Peas

 

A quick and delicious pasta dish everyone will fall in love with.

 

Ingredient

1 (16 ounces) package spaghetti

1 tablespoon olive oil

¼ pound turkey bacon, cut into small pieces

½ large onion, chopped

1 clove garlic, minced

2 (15 ounce) cans tomato sauce

1 ½ teaspoon chopped fresh parsley

¼ teaspoon dried basil

1 teaspoon garlic powder

½ teaspoon pepper

1 (15 ounces) can peas, drained

¼ cup grated Romano cheese

 

A big saucepan of lightly salted water should be brought to a boil. Cook for 8 to 10 minutes, or until pasta is al dente; strain.

In a big saucepan, heat the oil over medium heat. Cook until the bacon, onion, and garlic are gently browned. Mix in the tomato sauce. Sprinkle with parsley, basil, garlic powder, and black pepper to taste. Bring to a boil, then lower to low heat and cook for 20 to 30 minutes, stirring periodically. Mix in the peas. Toss the pasta with the sauce until it is uniformly covered. Top with Romano cheese.

Chicken Thigh Marinade

 

The marinade has incredible Asian tastes, but it also includes Worcestershire sauce and maple syrup, which offer sweetness, extra flavors, and harmony.

 

Ingredients

8 bone-in, skin-on chicken thighs 2 Tbsp olive oil

1 Tbsp sesame oil

4 Tbsp low sodium soy sauce

1 Tbsp Worcestershire sauce

2 Tbsp lemon juice

5 Tbsp maple syrup

6 cloves garlic (minced)

½ tsp black pepper

2 tsp kosher salt

 

In a large mixing bowl or a big Ziploc bag, combine all marinade ingredients. Stir in the chicken, making sure that every piece is well coated. Marinate in the refrigerator for at least 30 minutes to 2 hours, preferably overnight.

Heat the oven to 450°F.

In a baking dish, combine the chicken and all of the marinade. Bake uncovered at 450°F for 25-30 minutes, skin side up, until the internal temperature reaches 165°F. Baste the chicken thighs in the fluids and marinade around 15-20 minutes into baking to ensure the chicken tops are properly browned and do not dry out.

 

Turn on the broiler for 2-3 minutes when the thighs are almost done cooking to obtain a beautifully browned, crisped-up skin. Keep monitoring the broiling process, since the tops may burn if broiled for too prolonged.

Sleepytime Drink

 

Drink this wonderful elixir made with calming chamomile and lavender to help you fall asleep.

 

INGREDIENTS

2 1/2 cups unsweetened almond milk

2 tbsp. chamomile buds

1/2 tsp. dried lavender buds

1 tbsp. raw honey

 

Instructions

In a saucepan over low heat, combine all of the ingredients. Simmer for 7 minutes, or until steamy but not boiling.

Allow the flavors to soak for 5 minutes after turning off the heat.

Pour into the measuring cup with a strainer over it, then filter into a mug and serve!

Southern Pimento Cheese

 

Pimento cheese is a traditional spread in Southern households and gatherings. It's excellent as a spread, pimento cheese dip, or sandwich, and it's made with cheddar cheese, pimentos, and a secret ingredient!

 

Ingredients 

1 (8-ounce) sharp cheddar cheese shredded

1 (8-ounce) mild cheddar cheese shredded

1 (8-ounce) package cream cheese softened

¼ cup diced pimentos

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2-3 tablespoons mayonnaise

 

Combine the cheddar cheese and softened cream cheese in a mixing bowl until thoroughly mixed.

Mix in the pimentos, salt, and pepper.

If you want the pimento cheese to be a little thinner for spreading, add a little mayonnaise.

Parmesan Bites

 

Anything that starts with bread, and cheese has to be amazing. You will love this appetizer or snack!

 

Ingredients:

8 oz of cream cheese, softened

1 c. grated parmesan cheese, divided

 2 (8 oz) cans of crescent rolls

1 c. of chopped red pepper

 1/4 c. fresh parsley.

 

 

Combine the cream cheese and 3/4 cup of the parmesan cheese in a mixing bowl.

 

Chop the parsley and red pepper into small pieces. Roll out the dough, cut it into pairs of crescent triangles, and press the seams together to form a rectangle. Put 3 tablespoons of the cheese mixture on top, followed by the peppers and parsley. Folding and pressing the edges together before slicing into 32 equal pieces. Finish with the remaining 1/4 cup parmesan. Bake for 13-15 minutes at 350°F. There are 32 total servings.

Oatmeal Raisin Cookies

 

Soft and chewy Oatmeal Raisin Cookies delightfully moist and tasty, with a generous helping of juicy raisins.

 

INGREDIENTS

 3 Large Eggs

 1 ½ - 2 cups Raisins

 1 teaspoon Vanilla Extract

 1 cup Softened Butter

 1 cup Dark Brown Sugar

 1 cup Granulated Sugar

 2 ½ cups All-Purpose Flour

 2 teaspoons Baking Soda

 1 teaspoon salt

 2 teaspoons Cinnamon

 2 cups Quaker Oats Old Fashioned Oatmeal

 

 

 

In a small dish, whisk together the eggs. Mix in the vanilla and raisins. Combine thoroughly. Refrigerate for at least one hour before serving. In a mixing bowl, combine melted butter, sugar, and brown sugar.

In a separate basin, combine the dry ingredients (flour, salt, baking soda, and cinnamon).

One cup at a time, stir in the flour mixture until fully combined.

Mix in the egg, vanilla, and raisin mixture until well blended.

Mix in the oatmeal until well blended.

Cook for 10-12 minutes in a 350°F oven. Allow it cool completely before transferring to a sealed container.

GREEK MOUSSAKA

 

This Greek Moussaka Recipe is the epitome of comfort cuisine. A substantial, ooey-gooey dish with layers of rich Tomato Meat Sauce and luscious, creamy Cheese Sauce covered with Eggplant.

 

INGREDIENTS

Eggplant:

 

2 large or 3 Medium Eggplant Cut into 1/2 Rounds

Tomato Meat Sauce:▢2 Tablespoons Butter

1 1/2 Cups Chopped Onion

1 Tablespoon Minced Garlic

1 Pound Ground Lamb

1 Teaspoon Allspice

1/4 Teaspoon Cinnamon

1/4 Teaspoon Nutmeg

1/8 Teaspoon Sugar

1 1/2 Teaspoon Salt

1 Teaspoon Pepper

1 Tablespoon Oregano

1/4 cup Tomato Paste

1 Cup Red Wine

1- 15 Ounce Can Tomato Sauce

 

Cheese Sauce:

2 1/2 Cups Whole Milk

4 Tablespoons Unsalted Butter

1/4 Cup All-Purpose Flour

1/4 Teaspoon Nutmeg

1 Teaspoon Salt

1 Teaspoon Black Pepper▢1 1/2 Cups Grated Parmesan Cheese

2Eggs Beaten

 

Topping:

1/2 Cups Grated Parmesan Cheese

Garnish:

1/4 cup Flat Leaf Parsley Chopped

 

Directions

Nonstick cooking spray a 9 x 13-inch baking dish. Heat the oven to 425°F. How to Cook Eggplant: Using a knife, cut the eggplant into 1/2-inch thick circles. Sprinkle gently with salt on each side and place in a colander set on a plate for 20 minutes. To remove any excess moisture, pat slices with paper towels. Using a pastry brush, coat 1-2 baking sheets with olive oil. Arrange eggplant slices on baking pans in a single layer, then brush the tops with a thin coating of olive oil. Cook for 15-20 minutes in a preheated oven, or until the eggplant is tender and beginning to color. Place aside. Reduce the oven temperature to 400°F.

 

To make the Tomato Meat Sauce, melt the butter in a large pan over medium heat. Sauté for 5 minutes, or until the onion and garlic begin to soften. Stir in the beef or lamb to break it up. Combine the allspice, cinnamon, nutmeg, sugar, salt, pepper, and oregano in a mixing bowl. Sauté until the meat is brown and no longer pink in the center. Remove any extra fat. Sauté until the wine has nearly totally dissolved. Sauté until the sauce has thickened, about 20 minutes, after adding the tomato paste and tomato sauce. Place aside.

 

To make the cheese sauce, boil the milk in a small saucepan until it begins to simmer. Melt the butter in a medium sauce over medium heat. Cook, stirring regularly, for 2 minutes after adding the flour. Mix in the heated milk and simmer for 5-7 minutes, or until the sauce is smooth and thick. Combine the nutmeg, salt, pepper, and Parmesan cheese in a mixing bowl. Allow the sauce to cool for 10 minutes. Set aside while slowly whisking in the eggs.

 

Construct: Place half of the eggplant slices in the prepared pan and cover with half of the tomato meat sauce. Proceed with the leftover tomato meat sauce and a second layer of eggplant. Ladle the cheese sauce over the tomato meat sauce and equally sprinkle with the remaining Parmesan cheese. Position the baking dish on a baking sheet with a rim. Preheat the oven to 400 degrees Fahrenheit and bake for 50-60 minutes, or until the moussaka is bubbling and the top is brown.

Ham Jambalaya

 

Ham leftovers with a cajun feel. Serve with a green salad and a tall ice tea.

 

Ingredients

1 1/2 cups ham cubed

1 tablespoon olive oil

1 cup onion chopped

3/4 cup green bell pepper chopped

1 teaspoon garlic

14.5 ounces stewed tomatoes

14 ounces chicken broth

1 teaspoon Cajun seasoning

1 1/2 cups rice

 

Instructions

In a large saucepan over medium heat, heat the olive oil. Cook for 5 minutes, or until the onion, sweet pepper, and garlic are soft, in heated oil. Combine the undrained stewed tomatoes, chicken broth, ham, and Cajun spice in a mixing bowl. Bring to a boil, then turn off the heat. Cook for 5 minutes, uncovered. Stir in the rice. Turn off the heat. Cover and set aside for 5 minutes, or until the rice is soft.

Turkey Burgers

 

If you want to try anything other than beef burgers, try this recipe for turkey burgers. It's a terrific and delectable alternative to regular hamburgers.

 

3lbs ground turkey

¼ cup seasoned breadcrumbs

¼ cup onion (finely diced)

2 egg whites (lightly beaten)

¼ cup fresh parsley (chopped)

1 garlic clove (minced)

1 teaspoon salt

1 teaspoon ground black pepper

Hamburger Buns

 

Combine ground turkey, bread crumbs, onion, egg whites, parsley, salt, pepper, and garlic in a large mixing bowl. Form the mixture into 12 patties after thoroughly mixing it.

Arrange patties on the grill and cook burgers until internal temperature reaches 180 degrees (about 7 minutes per side). You may also cook them in a skillet.

Italian Roasted Mushrooms and Veggies

 

Italian Roasted Mushrooms and Veggies is the simplest method to roast mushrooms, cauliflower, tomatoes, and garlic in the Italian manner. Easy and delectable.

 

INGREDIENTS

1 pound cremini mushrooms cleaned

2 cups cauliflower cut into small florets

2 cups cocktail tomatoes

12 cloves garlic peeled

2 tablespoon olive oil

1 tablespoon Italian seasoning

salt and pepper to taste

1 tablespoon fresh parsley chopped

 

Directions

Heat the oven to 400°F.

Combine all of the mushrooms and vegetables in a mixing bowl. Splash with olive oil, then mix with Italian seasoning, salt, and pepper until thoroughly incorporated. Place the vegetables on a baking pan and preheat the oven. Cook for 20–30 minutes, or until the mushrooms are golden brown and the cauliflower is fork soft. When serving, garnish with fresh parsley.

Fresh Strawberry Pie

 

Delicious Strawberry Pie without Jello is overflowing with natural flavor and so simple to prepare from home. This simple yet delectable dessert dish is usually a favorite, especially when topped with a generous scoop of whipped cream!

 

INGREDIENTS

6 cups whole strawberries, hulled

3/4 cup granulated sugar

3 tablespoons cornstarch

1/2 cup water

1 (9-inch) pie crust, baked

1 cup heavy whipping cream

2 tablespoons powdered sugar

 

1 cup strawberries, mashed with a fork or in a food processor, leave aside

In a small saucepan, combine sugar and cornstarch. Add the water and crushed strawberries and mix well. Bring to a boil, stirring frequently, over medium heat. Allow the mixture to boil and stir for 3 minutes more, or until thick and transparent. Set aside for 10 minutes to cool. Meanwhile, place the remaining strawberries in the pie shell. To help them fit better, cut some of the berries in half. Over the strawberries, drizzle the chilled glaze. Ensure that the glaze has covered all of the berries and that there are no dry areas. Chill the pie for 2-3 hours, or until it has set. Heavy whipping cream and powdered sugar should be combined. Whip until soft peaks develop at medium-high speed. Serve the pie topped with whipped cream.

Aunt Mae's Sweet Tooth Review

 

From a company located in Bakersfield, CA. I received some out-of-this-world confections. The company is, Aunt Mae's Sweettooth English Toffee.

The recipe for this succulent toffee has been passed on by Aunt Mae. And Antoinette and Diane have continued this recipe tradition to this day. Every single toffee is made by hand and in small batches which not only ensures quality but freshness.

Each bit of Aunt Mae's English Toffee is sweet and buttery on your palate. You won't want to stop at just one! They come in a really cute package that if you wanted you could pass on as a gift. Also if you're having any type of party, they make a wonderful addition to the dessert tray.

Cozy up, and get ready for me telling you about these sophisticated, mouth-watering confections.

The first bag that the family and I were so excited to try, was Aunt Mae's Sweettooth, caramel toffee. You first see a nice thick layer of the gourmet English toffee, with an equal amount of Aunt Mae's heavy homemade caramel on top. Then you have both of the sides that are layered with yummy milk chocolate and locally sourced chopped almonds. Every bite is full of so much flavor. It’s a nice crunch that meets a delicious caramel.

Aunt Mae's Sweettooth English Toffee also makes some amazing nuts, and that's what the next bag was. Chipotle and rosemary mixed nuts. Roasted almonds, cashews, pecans, and walnuts to perfection. Then you have brown sugar, maple syrup, rosemary, and chipotle to make an amazing treat. You won't be able to put this 5-ounce bag down after you've opened it. There is a tinge of spiciness in the flavor. This is the first time for my family and me to have such an amazing mixture of roasted nuts in this fashion.

Moving on was Aunt Mae's English Toffee, Churro. Every bite was a delicious English toffee with a Churro taste. This gourmet toffee is covered in white chocolate and dusted with just the correct combination of cinnamon and sugar. You will be so amazed at the flavor this toffee has. You taste the love that goes into making it with the first bite.

Aunt Mae's Sweettooth also offers some of their lip-smacking fudge. And that is what my family and I got to taste next. Some chocolate fudge with pecans. Aunt Mae's Sweet Tooth's newest offering is Gourmet Chocolate Fudge featuring Chopped Pecans. This Chocolate Fudge recipe may be new to everyone, but Aunt Mae has been making it for years with her exquisite English Toffee. When you bite into Aunt Mae's fudge, your teeth plunge into a buttery milk chocolate heaven. The flavor is deep and robust. The delightful crunch comes from chopped, sustainably farmed, high-quality pecans. Each batch is then produced and packaged by hand. This tells you the love and care that goes into Aunt Mae's Sweettooth confection products.

If that's not enough, we all got to taste, Aunt Mae's Sweettooth classic milk chocolate toffee. A rich, butter-tasting Toffee layer is topped with a covering of sweet chocolate and sprinkled with chopped, locally sourced, premium California almonds. This is the greatest toffee I've ever had. Delicious from Aunt Mae's Sweettooth, toffee is the ideal combination of rich chocolate, buttery sweet toffee, and crunchy almonds. Also when eating it, it is not heavy nor greasy. Aunt Mae's Sweettooth English Toffee has nothing artificial in it whatsoever. So everyone can enjoy it.

The best surprise confection from Aunt Mae's was a cute Easter egg-shaped rice crispy treat. Aunt Mae's Sweettooth has coated this treat and on the inside is their gourmet toffee. Anyone would love to bite into this rice crispy treat! It's not super hard and melts in your mouth in each bite.

If you are interested in the many products from, Aunt Mae's Sweettooth EnglishToffee, you can find them online or on Amazon.

 

www.auntmaessweets.com

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.