Recipes

Strawberry 7Up Pound Cake

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

½ cup vegetable shortening

3 cups granulated sugar

5 large eggs, room temperature

3 cups all-purpose flour

½ tsp salt

1 cup 7Up (room temperature)

1 tsp vanilla extract

1 tsp strawberry extract (or 1 box strawberry gelatin for extra color/flavor)

½ cup finely chopped strawberries (optional, for more texture)

For the Pink Glaze:

2 cups powdered sugar, sifted

2–3 tbsp 7Up (for thinning)

1–2 tbsp strawberry puree OR 1 tsp strawberry extract + drop of pink/red food coloring

Pinch of salt

Instructions

1. Make the Pound Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

In a bowl, whisk together flour and salt.

In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy (about 4–5 minutes).

Add eggs one at a time, beating well after each addition.

Mix in vanilla and strawberry extract (or gelatin if using).

Alternate adding flour mixture and 7Up, beginning and ending with flour. Mix until just combined.

Fold in chopped strawberries if using.

Pour batter into prepared pan and smooth the top.

Bake 65–75 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

2. Make the Pink Glaze:

In a small bowl, whisk together powdered sugar, strawberry puree (or extract), and 7Up until smooth and pourable.

Adjust thickness by adding more sugar (for thicker) or 7Up (for thinner).

Tint with food coloring if a brighter pink is desired.

3. Assemble:

Drizzle pink glaze over cooled cake, letting it drip down the sides.

Garnish with fresh strawberries for an extra pop.

Million Dollar Pie Recipe

Ingredients:

Topping:

Extra whipped topping

Pineapple chunks

Maraschino cherries

Chopped pecans

Crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

Filling:

1 can (14 oz) sweetened condensed milk

1 can (20 oz) crushed pineapple, drained (reserve a little juice if you like extra flavor)

½ cup chopped pecans

½ cup shredded sweetened coconut (optional)

¼ cup lemon juice

1 tub (8 oz) whipped topping (Cool Whip), thawed

Instructions:

Make the crust:
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into a 9-inch pie dish. Chill for at least 30 minutes.

Prepare the filling:
In a large bowl, stir together condensed milk, drained pineapple, lemon juice, pecans, and coconut (if using). Gently fold in whipped topping until smooth and fluffy.

Assemble the pie:
Pour filling into the prepared crust, smoothing the top with a spatula.

Decorate:
Top with extra whipped cream, pineapple chunks, pecans, and cherries as shown in your picture.

Chill:
Refrigerate at least 4 hours or overnight before serving so it sets well.

Piña Colada Pound Cake

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

8 oz cream cheese, softened

2 ½ cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup crushed pineapple, well-drained

1 cup sweetened shredded coconut

2 tsp coconut extract (or vanilla if preferred)

½ cup pineapple juice (from the can or fresh)

For the Coconut-Pineapple Glaze:

2 cups powdered sugar

2–3 tbsp pineapple juice (for thinning)

½ tsp coconut extract

¼ cup shredded coconut, toasted (for garnish)

Instructions

1. Make the Pound Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

In a bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream butter, cream cheese, and sugar until light and fluffy (about 4 minutes).

Add eggs one at a time, beating well after each. Stir in coconut extract.

Gradually add dry ingredients, alternating with pineapple juice, mixing until just combined.

Fold in crushed pineapple and shredded coconut.

Pour batter into prepared pan, smoothing the top.

Bake 65–75 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan 15 minutes, then transfer to a wire rack to cool completely.

2. Make the Glaze:

In a small bowl, whisk together powdered sugar, pineapple juice, and coconut extract until smooth and pourable.

Adjust consistency by adding more juice (thinner) or sugar (thicker).

3. Assemble:

Drizzle glaze generously over the cooled cake.

Sprinkle toasted coconut on top for crunch and extra flavor.

🍳🥑 Power Breakfast Bowl with Scrambled Eggs, Avocado & Berries 🍇✨

This nutrient-packed breakfast bowl is a perfect balance of protein, healthy fats, and fresh fruits & greens! Featuring fluffy scrambled eggs, creamy avocado, arugula, and a colorful mix of berries & banana—this meal will keep you energized all morning! 

✅ Ingredients:

For the Scrambled Eggs:

2 large eggs

1 tbsp milk (or dairy-free alternative)

½ tbsp butter or olive oil

¼ tsp salt

¼ tsp black pepper

½ tsp everything bagel seasoning (optional)

For the Bowl:

½ avocado, sliced

½ cup arugula (or spinach)

¼ cup blueberries

¼ cup blackberries

½ banana, sliced

✅ Directions:

1️⃣ Prepare the Scrambled Eggs:

Whisk eggs with milk, salt, and black pepper until smooth.

Heat butter or olive oil in a pan over low heat.

Pour in the eggs and gently stir with a spatula, cooking slowly until soft and creamy.

2️⃣ Assemble the Bowl:

Place scrambled eggs on one side of the bowl.

Arrange sliced avocado, arugula, banana, and mixed berries on the other side.

Sprinkle eggs with everything bagel seasoning for extra flavor.

3️⃣ Serve & Enjoy! 

Optional: Drizzle with honey or olive oil for an extra boost of flavor!

⏳ Time & Nutrition:

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Calories: ~450 kcal per serving

Servings: 1

My mom would make a soup that my dad would ask for. Growing up in the depression my dad lived in the Canadian plains in Saskatchewan. They grew most of their own food. Winters were hard and cold. My dad was one of 12. He loved the days that grandma would make cellar soup. Basically potato soup. This is the recipe he grew up on. 8 cups of diced potatoes. 1 cup tiny diced onion. 1 cup grated carrot. 1/4 cup butter. Cook onion untill tender in the butter. Ad the potato and carrot. Salt and pepper. Cover with water just over potatoes. Simmer 45 mins. My dad always mashed some to thicken after cooked. If they had milk they added some at the end and sometime cheese.If this soup warmed your heart, stick

Double Chocolate Muffins

Ingredients
• 1 ¾ cups (220g) all-purpose flour
• ½ cup (45g) unsweetened cocoa powder
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (180ml) vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk (or milk mixed with 1 tablespoon vinegar/lemon juice)
• 1 cup (175g) semi-sweet chocolate chips or chunks
• Optional: ½ cup (90g) white chocolate chips for extra contrast

Instructions
Preheat oven to 180°C (350°F) and line a muffin tray with paper liners. In a bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk oil, eggs, vanilla, and buttermilk until smooth. Gently fold wet ingredients into dry ingredients, being careful not to overmix. Stir in the chocolate chips. Divide the batter evenly into muffin cups, filling about ¾ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool slightly before serving.

Cinnamon Sugar Donut Muffins
Ingredients

For the Muffins:

1 ¾ cups (249g) all-purpose flour (lightly spooned and leveled)
½ cup (106g) granulated sugar
¼ cup (53g) light brown sugar, firmly packed
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg (or ground)
1 large egg, at room temperature
1 tsp pure vanilla extract
1 cup (240ml) whole milk or buttermilk
⅓ cup (79ml) neutral oil (like canola) or melted unsalted butter
For the Topping:

½ cup (106g) granulated sugar
1 tsp ground cinnamon
6 tbsp (85g) unsalted butter, melted
InstructionsPrep & Preheat: Position a rack in the center of your oven and preheat it to 350°F (180°C fan). Generously grease a standard 12-cup muffin tin with non-stick spray or softened butter. Avoid using paper liners for the best topping adherence.
Mix Dry Ingredients: In a medium bowl, sift or whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Ensure everything is evenly distributed.
Combine Wet Ingredients: In a separate large bowl, whisk the egg until smooth. Add the vanilla extract and milk (or buttermilk), whisking to combine. Finally, whisk in the oil or melted butter until the mixture is homogeneous.
Form the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a silicone spatula, gently fold the mixture together. Stir only until you no longer see streaks of dry flour. It’s okay if the batter is slightly lumpy—overmixing leads to tough muffins.
Bake: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake for 15-18 minutes, or until the tops are golden and spring back lightly when touched in the center.
Cool Slightly: Remove the muffin tin from the oven and let the muffins cool inside it for 5 minutes. This helps them set. Then, carefully transfer them to a wire rack to cool for another 10-15 minutes. They should be warm but not scalding

Perfect Banana Nut Cupcakes recipe

Ingredients
1¾ cups all-purpose flour

½ cup sugar (brown sugar or white sugar)

½ cup unsalted butter, melted (or ½ cup / 120ml oil)

2 large ripe bananas, mashed (about 1 cup / 250g)

2 large eggs

¼ cup milk

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon (optional)

¾ cup (90g) chopped walnuts or pecans

Instructions
Mash the ripe bananas in a bowl and mix with melted butter, sugar, eggs, milk, and vanilla until smooth.

In another bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.

Fold the dry mixture into the wet mixture gently until just combined (do not overmix). Stir in the chopped nuts.

Line a muffin tin with paper liners, fill each cup about ¾ full, and sprinkle a few extra nuts on top if desired.

Bake at 180°C (350°F) for 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool slightly before serving.

These muffins are moist, nutty, and perfect for breakfast or snacks.

Easy Apple Cake

Ingredients:

• 3-4 apples, peeled and chopped

• 1 cup sugar

• 1 cup flour

• 1/2 cup butter, melted

• 2 eggs

• 1 tsp baking powder

• 1 tsp cinnamon

• Pinch of salt

• Powdered sugar for topping (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix sugar, melted butter, and eggs until smooth.
3. In another bowl, combine flour, baking powder, cinnamon, and salt.
4. Slowly add dry ingredients to wet mixture, mix well.
5. Fold in chopped apples.
6. Pour batter into a greased baking pan.
7. Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
8. Let cool, dust with powdered sugar if desired, and serve!

Elegant Pistachio Raspberry Crunch Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Raspberry Mousse:
1 cup fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 cup heavy cream, whipped
For the Pistachio Mousse:
1 cup pistachio paste
1/4 cup granulated sugar
1 cup heavy cream, whipped
For the Topping:
1 cup white chocolate, melted
1/2 cup fresh raspberries
1/4 cup pistachios, chopped
Directions:
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
Raspberry Mousse: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries break down and mixture thickens, about 10 minutes. Let cool. Fold the raspberry mixture into the whipped cream. Spread the mousse over the crust and refrigerate.
Pistachio Mousse: In a medium bowl, combine pistachio paste and sugar. Fold in the whipped cream. Spread the pistachio mousse over the raspberry mousse layer and refrigerate.
Sprinkle chopped pistachio over the pistachio mousse layer.
Topping: Pour melted white chocolate over the top of the cheesecake. Garnish with fresh raspberries and chopped pistachios.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Prep Time: 30 minutes | Cooking Time: 10 minutes (for raspberry mixture) | Total Time: 4 hours 40 minutes (including chilling time)
Kcal: 450 kcal per slice | Servings: 12 servings