Recipes iris

Avocado Ice Cream 🥑🍦
Creamy, rich, and delightfully unique, this Avocado Ice Cream combines the smooth texture of ripe avocados with a hint of sweetness and lime for a refreshing dessert that's both healthy and indulgent!

Ingredients:
3 large ripe avocados, peeled and pitted
1 cup (240ml) heavy cream (or coconut cream for a vegan option)
1 cup (240ml) whole milk (or almond milk for a vegan option)
¾ cup (150g) granulated sugar (or honey/maple syrup for natural sweetness)
2 tbsp fresh lime juice (about 1 lime)
1 tsp vanilla extract
A pinch of salt
Instructions:
Prepare the Avocado Base:

Scoop the flesh of the avocados into a blender or food processor.
Add the sugar, lime juice, vanilla extract, and salt. Blend until smooth and creamy.
Incorporate the Cream:

Gradually add the heavy cream and milk to the blender, blending until well combined. Adjust sweetness if needed.
Chill the Mixture:

Pour the avocado mixture into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 2-3 hours until thoroughly chilled.
Churn the Ice Cream:

Transfer the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
Freeze:

Spoon the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm.
Serve:

Scoop into bowls or cones, and garnish with lime zest, a drizzle of honey, or crushed pistachios for added flair.
Tips:
For a more tropical twist, replace the lime juice with lemon juice and add a touch of coconut extract.
If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and stir every 30 minutes for 3-4 hours to break up ice crystals.
This Avocado Ice Cream is a creamy, luscious dessert with a subtle nuttiness and a refreshing citrus zing. Perfect for avocado lovers and adventurous eaters alike!

🍗🥐 Chicken Biscuit Casserole

INGREDIENTS
• 2 cups cooked chicken, shredded or diced
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 can refrigerated biscuit dough, cut into quarters
• 2 tablespoons melted butter
• 1 tablespoon chopped parsley (optional)

DIRECTIONS

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.

In a large bowl, mix cream of chicken soup, sour cream, milk, garlic powder, and black pepper until smooth.

Stir in cooked chicken and shredded cheese.

Gently fold in biscuit pieces until evenly coated.

Spread mixture into the prepared baking dish.

Drizzle melted butter evenly over the top.

Bake uncovered for 35–40 minutes until biscuits are golden and casserole is bubbly.

Let rest 5 minutes before serving. Garnish with parsley if desired.

🍗🥣 Ultimate Crock Pot Chicken and Dumplings

INGREDIENTS

CHICKEN BASE
• 2 lb boneless skinless chicken breasts or thighs
• 4 cups chicken broth
• 1 cup whole milk
• 1 can (10.5 oz) cream of chicken soup
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning

DUMPLINGS
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 tablespoons melted butter

DIRECTIONS

Place chicken, broth, milk, cream of chicken soup, onion, garlic, salt, pepper, thyme, and poultry seasoning into the crock pot.

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Remove chicken and shred with two forks, then return to the crock pot.

In a bowl, mix flour, baking powder, and salt.

Stir in milk and melted butter until a soft dough forms.

Drop spoonfuls of dumpling dough evenly over the hot mixture.

Cover and cook on HIGH for 45–60 minutes until dumplings are fluffy and cooked through.

Gently stir before serving.

Snickers & Reese's Cookie Dough Ice Cream Extravaganza
This Snickers & Reese's Cookie Dough Ice Cream Extravaganza is the ultimate dessert for any candy lover! A creamy, homemade ice cream base is packed with chunks of Snickers bars, Reese’s peanut butter cups, and gooey cookie dough bites. This indulgent treat is a combination of all your favorite flavors in one scoop, sure to satisfy even the sweetest cravings.
Ingredients
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tsp vanilla extract
2 tbsp peanut butter (optional, for extra peanut butter flavor)
For the Cookie Dough:
½ cup (115g) unsalted butter, softened
½ cup (100g) brown sugar
¼ cup (50g) granulated sugar
1 tsp vanilla extract
1 cup (125g) all-purpose flour (heat-treated*)
½ tsp salt
½ cup mini chocolate chips
For the Mix-ins:
2 Snickers bars, chopped into small pieces
2 Reese’s peanut butter cups, chopped into small pieces
¼ cup mini chocolate chips (optional, for extra texture)
Instructions
Make the Ice Cream Base:
In a large mixing bowl, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Whisk until the sugar is fully dissolved.
If using peanut butter, gently warm it in the microwave or on the stovetop until smooth, then stir it into the milk and cream mixture.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it thickens and becomes a soft-serve consistency. (This usually takes 20-25 minutes in most ice cream makers.)
Transfer the ice cream base to a large bowl or container and set aside.
Prepare the Cookie Dough:
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Stir in the vanilla extract.
Gradually add the heat-treated flour and salt, mixing until a dough forms. (To heat-treat the flour, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill any bacteria. Let it cool before using.)
Gently fold in the mini chocolate chips.
Roll the dough into small, bite-sized pieces and set aside.
Assemble the Ice Cream:
Once the ice cream has reached a soft-serve consistency, fold in the Snickers pieces, Reese’s peanut butter cup pieces, cookie dough bites, and extra chocolate chips (if using).
Stir carefully to distribute the mix-ins evenly throughout the ice cream.
Freeze the Ice Cream:
Transfer the ice cream mixture to a large airtight container, smoothing the top with a spatula.
Cover with plastic wrap or wax paper, pressing it directly on the surface of the ice cream to prevent ice crystals from forming.
Freeze for at least 4-6 hours or overnight until fully firm.
Serve and Enjoy:
Scoop the Snickers & Reese’s Cookie Dough Ice Cream Extravaganza into bowls or cones and enjoy the perfect blend of creamy ice cream, chewy cookie dough, and candy crunch!
Tips:
Cookie Dough Variations: You can add different types of candy or chocolate chunks to the cookie dough for variety.
Ice Cream Maker: If you don’t have an ice cream maker, you can also make this ice cream by stirring the mixture every 30 minutes while it freezes to prevent ice crystals from forming. It won’t have the same smooth texture as churned ice cream, but it will still be delicious.
Serving Tip: Let the ice cream sit at room temperature for a few minutes before serving to make it easier to scoop.
This Snickers & Reese's Cookie Dough Ice Cream Extravaganza is a sweet, indulgent treat that combines three fan-favorite flavors into one dessert. Perfect for hot days, parties, or just a fun treat to enjoy with friends and family!

🍦 𝗖𝗼𝗼𝗸𝗶𝗲 𝗗𝗼𝘂𝗴𝗵 𝗦𝗻𝗶𝗰𝗸𝗲𝗿𝘀 & 𝗥𝗲𝗲𝘀𝗲'𝘀 𝗜𝗰𝗲 𝗖𝗿𝗲𝗮𝗺

Creamy, dreamy, and loaded with indulgent treats, this no-churn ice cream combines cookie dough, Snickers, and Reese's for the ultimate dessert experience.

📋 Ingredients

For the Cookie Dough:
● 1/2 cup unsalted butter, softened
● 1/2 cup brown sugar
● 1/4 cup granulated sugar
● 2 tbsp milk
● 1 tsp vanilla extract
● 1 cup all-purpose flour
● 1/2 cup mini chocolate chips

For the Ice Cream:
● 2 cups heavy cream
● 1 can (14 oz) sweetened condensed milk
● 1 tsp vanilla extract
● Snickers bars, chopped
● Reese's Peanut Butter Cups, chopped
● Cookie dough (from above)

For Topping:
● Chocolate sauce
● Caramel sauce
● Chopped peanuts

📝 Instructions

1: Make the Cookie Dough:
In a bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Mix in milk and vanilla extract. Gradually add flour and stir until well combined. Fold in mini chocolate chips. Roll into small balls and freeze.

2: Prepare the Ice Cream Base:
In a large bowl, whip heavy cream until stiff peaks form. Gently fold in sweetened condensed milk and vanilla extract until smooth.

3: Add the Mix-Ins:
Fold in the chopped Snickers, Reese's Peanut Butter Cups, and frozen cookie dough balls.

4: Assemble the Ice Cream:
Pour the ice cream mixture into a loaf pan. Drizzle chocolate and caramel sauce over the top and swirl with a knife. Sprinkle chopped peanuts for a crunchy finish.

5: Freeze:
Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.

6: Serve:
Scoop into bowls or cones and top with more chocolate sauce, caramel sauce, and chopped peanuts for extra indulgence.

🍴 Tips:

Safe Cookie Dough: Toast the flour before use to ensure it's safe for raw consumption.
Storage: Store in an airtight container in the freezer for up to 2 weeks.

This rich and decadent treat is the perfect balance of creamy, crunchy, and chocolatey goodness. Prepare for sweet bliss in every bite!

YUMMY 🤤❤️

Would Anyone Here Actually Eat Stuffed Cabbages Rolls😍
Ingredients:
One large cabbage head.
1 pound ground beef or ground turkey.
1/2 cup of cooked rice.
1 small finely chopped onion.
Must express something to keep getting my recipes.... Thank you.❤️❤️
Ingredients:
One large cabbage head.
1 pound ground beef or ground turkey.
1/2 cup of cooked rice.
1 small finely chopped onion.
“How did Bubbe make it?”
We all have a fondness in our heart for the dishes we grew up with, and the way our parents or grandparents cooked them. Often, we find ourselves wishing that our grandparents had written their family recipes down. After they’re gone, we struggle to capture that traditional flavor, the one we remember so well from our childhood.
Because I don’t have a Jewish “bubbe” (grandma), I have to create my own favorite way of making these iconic Jewish dishes. Sometimes I am influenced by my husband’s family, but I also like to see what other family traditions are out there. Whenever I want to learn a Jewish recipe, I try many, many different recipes to see what I like best in each one. That means I’ve made stuffed cabbage over a dozen different ways. I’ve tried recipes from Polish friends and Israeli friends. I’ve tried it the Sara Kasden way, the Molly Goldberg way, the F***y Engle and Gertrude Blair way (Jewish cookbook authors from my vintage cookbook collection). I’ve tried the wonderful versions from Joan Nathan and Arthur Schwartz and 2nd Avenue Deli. I’ve made it with V-8 juice and tomato soup, cranberry sauce and apricot preserves, raisins and crushed gingersnaps. They’re all terrific, and each has something that makes it special. My challenge is to take the thing I like best in each recipe and create something new, something fresh– my own take on the classic.
One thing I’ve found is that I like a stuffed cabbage that is less sweet and more tart. Polish versions tend to be extremely sweet, often with raisins. I prefer a tart sauce with a slight sweetness, as well as a savory filling full of flavor. I add sauerkraut for that extra bit of tartness. The filling is key– a stuffed cabbage filling can easily be bland if you don’t give it lots of seasoning and care.
At any rate, this is my version of stuffed cabbage, the one my husband loves and asks me for on a regular basis. Your bubbe may have done hers differently. That’s what is so fun about Jewish food… every family has their own way, and every bubbe’s way is the best way. The sauce’s flavor can be adjusted by adding more brown sugar or lemon juice to taste, if desired.
Stuffed cabbage is a wonderful dish for the autumn and winter months. It’s cozy and satisfying, and it’s also pretty healthy. It’s gluten free (when using certified GF packaged products), low in carbs, high in protein and full of fiber. Enjoy!

Perfect steak & eggs breakfast

Full English Breakfast 🍳🥓🍅
The classic English fry-up—eggs, bacon, sausages, baked beans, tomatoes, mushrooms, hash browns, and toast. A filling, comforting plate that’s rich and savory.
Full Scottish Breakfast 🍳🥔🥞
Similar to the English but with some Scottish twists—eggs, bacon, sausage, tattie scones, black pudding, baked beans, mushrooms, and sometimes haggis. Hearty, traditional, and full of flavor.

A hearty breakfast of chicken-fried steak, eggs, hash browns, and biscuits!

Prime rib I made yesterday

Strawberry cheesecake funnel cake topped with vanilla ice cream, whipped cream, and syrup dessert paradise! 🍓🍦🍰