1 cup evaporated milk
1 cup brown sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 ⅓ cups flaked coconut

Step 1
In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla.
Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut.
Let cool to room temperature before spreading on cake.




1 pound bulk Italian sausage
1 pound ground beef
1 cup chopped onion
4 cloves garlic, minced
2 (8 ounce) cans tomato sauce
1 (14 ounce) can crushed tomatoes
1 (14 ounce) can Italian-style crushed tomatoes
2 (6 ounce) cans tomato paste
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
½ teaspoon fennel seeds (Optional)
½ cup grated Parmesan cheese
12 lasagna noodles
1 egg
1 (15 ounce) container ricotta cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
1 pinch ground nutmeg
1 (16 ounce) package shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided

Step 1
Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat,
cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease.
Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar,
salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture.
Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally.

Step 2
Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.

Step 3
Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt,
and nutmeg into egg until thoroughly combined.

Step 4
Preheat oven to 375 degrees F (190 degrees C).

Step 5
Cover bottom of a 9×13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles,
1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish.
Repeat layers twice more, ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.

Step 6
Bake until lasagna noodles are tender and casserole is bubbling, about 50 minutes.
Remove foil and bake until cheese topping is lightly browned, 15 to 20 more minutes. Let stand 15 minutes before serving.




1 (4.5 pound) whole chicken, giblets removed
1 (24 ounce) jar marinara sauce
6 cups water
2 anchovy fillets
½ teaspoon red pepper flakes, or to taste
2 teaspoons salt, plus more to taste
1 (16 ounce) package spaghetti
¼ cup thinly sliced basil leaves
½ cup grated Pecorino Romano cheese
1 tablespoon cold butter (Optional)
1 tablespoon grated Pecorino Romano cheese


Step 1
Place chicken in a pot and pour marinara sauce on top. Add water and anchovies.
Bring to a simmer, uncovered, over high heat. Reduce heat to medium-low. Cover and simmer, without stirring,
for 1 hour and 15 minutes.

Step 2
Transfer chicken to a bowl using tongs. Let cool to the touch.

Step 3
Meanwhile, bring sauce to a simmer over medium-high heat. Cook, skimming off the fat from the surface,
until sauce is reduced by at least half, 20 to 35 minutes.

Step 4
Tear off chicken meat by hand and transfer to a bowl, breaking the pieces into your desired size.

Step 5
Add the chicken, red pepper flakes, and salt to the reduced sauce. Cook and stir until chicken is heated through,
about 2 minutes. Keep on low heat while you cook the pasta.

Step 6
Bring a large pot of lightly salted water to a boil.
Cook spaghetti in the boiling water according to package instructions, reducing time by 1 minute, about 11 minutes.
Drain and return to the pot; reduce heat to low.

Step 7
Add the chicken sauce and Pecorino Romano to the pasta. Sprinkle in basil and add butter.
Stir until butter melts, about 1 minute. Turn off the heat and add remaining Pecorino Romano cheese.
Cover and let sit for 1 minute. Stir and serve.




1 (18.25 ounce) package devil’s food cake mix with pudding
3 eggs
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
1 ½ cups semisweet chocolate chips
1 tablespoon butter
2 tablespoons milk
½ cup confectioners’ sugar


Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips.
Stir until just combined. Pour batter into a greased 9×13 inch pan.

Step 3
Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Remove cake from oven and let cool.

Step 4
To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat.
Once semisweet chocolate chips are melted and mixture is combined stir in confectioners’ sugar.

Step 5
Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.


Chicken Recipes


1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed

DirectionsInstructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Place chicken in a roasting pan, and season generously inside and out with salt and pepper.
Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity.
Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces,
and place in the chicken cavity.

Step 3
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C).
Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil,
and allow to rest about 30 minutes before serving.




1 (8 ounce) package cream cheese, cubed
½ cup milk
3 tablespoons unsalted butter
10 tablespoons cake flour
2 tablespoons cornstarch
6 egg yolks
1 tablespoon fresh lemon juice
6 egg whites
¼ teaspoon cream of tartar
⅛ teaspoon salt
10 tablespoons superfine sugar


Step 1
Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.

Step 2
Place cream cheese in a bowl with milk; soak for 20 minutes.

Step 3
Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently,
until melted and smooth, about 5 minutes.
Remove from heat and cool completely, at least 15 minutes.

Step 4
Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well.
Add egg yolks and lemon juice and mix well.

Step 5
Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar,
2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.

Step 6
Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan.
Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.

Step 7
Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes.
Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.

Credit: Allrecipes



U will need:
2 packets Strawberry Jellies
1kg Strawberry plain Yoghut
250ml fresh cream
1 envelope gelatine
1 tspn strawberry essence
2 Tbsns sugar
fresh strawberries for garnish

How to make it:
In a small pot, pour 250mls fresh cream and heat it (do not boil) add 1 envelope gelatin and sugar let it dissolve,remove from stove add strawberry essence let it stand for 30mins or cool it
In a bowl empty Yorgut container,mix in Fresh cream mixture and half fill glasses and put them in the fridge (tilted) let it stand until it sets ( it takes about 4 hours)

In the meantime make jellies according box instructions
Once yorghut mixture has set completely,pour jelly(and dont use all the jelly mixture) tilt glasses again till jelly sets
Put the left over jelly in the fridge to set
Once everything is set
Crush the left over jelly with a fork and mix with left over yorghut,fill your glasses and garnish with fresh cream (optional) & fresh strawberries

Credit: Ntombi YourHigness Nyembe


Best Homemade Pancakes

500 gr of wheat flour
2 fresh eggs
1 and a half cups of yogurt
Two teaspoons of baking soda

In a large bowl add the flour, baking soda and salt.
Make a small hole in the middle and add the two eggs and yoghurt.
Mix all the ingredients and knead the dough by hand
until a homogeneous and homogeneous mass is created.
Once the dough is ready,
I suggest letting it rest for around an hour.
Then, divide the dough into two equal parts and
open each of the parts in a noodle about 1 centimeter thick.
We cut the dough into small squares,
circles or triangles with a size of 5-6 centimeters.
Put the pan on the fire and add the oil,
after the latter is heated we start frying the pancakes.

Credit: thealbaniancuisine


How to prepare a healthy drink for breakfast


1 large avocado, well cooked
1 cup Greek (vanilla or honey)
6-8 tablespoons honey or agave nectar –
depending on how sweet you prefer it to be
1 or 1/2 cup coconut milk
1/2 – 3/4 cup crushed ice, optional

Combine all ingredients except ice in blender.
Stir until the same mass is created.
Serve immediately or you can add a little milk.

Credit: thealbaniancuisine


New potatoes from the oven


  • 1 kg of new potatoes;
  • salt (as needed);
  • a large spoonful of spices;
  • 3 tablespoons of corn flour;
  • 1 teaspoon ground red pepper;
  • a little oil;
  • baking paper.

Brush the potatoes, do not peel them. Cut into large chunks.
Mix the spices with the flour.
Sprinkle over the potatoes and shake to mix.
Add a little oil and mix again.
Potatoes prepared an electric foil which you wrapped in baking paper.
Flatten them to be in a row so that they ripen better.
Bake at 200 degrees Celsius for about 1 hour until well cooked and crispy.
Roll once during baking. Serve with grilled meat and green salad.

Credit: thealbaniancuisine