Elvie's Kitchen

I NEED SOME PEOPLE TO SAY (YUMMY 😋) SO I CAN ADD THEIR NAMES TO THE ACTIVE MEMBER LIST . THANKS 🥰
LASAGNA BOLOGNESE

Ingredients

1 tablespoon of oil
1 garlic clove, minced
2 tablespoons onion, minced
750 grams of ground beef
1 cup carrot, cooked and cut into small cubes
1 envelope of Knorr® tomato cream
1 tablespoon of Knorr® Switzerland chicken broth
1/2 teaspoons basil, dried
1/2 teaspoons oregano
2 tablespoons of oil
1 garlic clove, minced
1/4 cups onion, chopped
2 dried chiles de arbol
2 1/2 cups of water
1/4 cups basil leaf
8 pasta for lasagna
1/2 cups manchego cheese, grated

Preparation

1.For the Bolognese, heat the oil and fry the garlic, onion and meat until golden brown. Add the carrot and sprinkle 1 tablespoon of Knorr® Tomato Cream, 1 tablespoon of Knorr® Switzerland Chicken Broth, basil and oregano. Let cook over medium heat until the meat is well cooked.
2.For the sauce, heat the oil and fry the garlic, onion and chile de árbol until golden brown.
3.Pour in the water, and immediately the rest of Knorr® Tomato Cream, mix until the lumps are broken and let it come to a boil. Stir constantly and add the basil leaves. Cook over low heat until slightly thickened.
4 Place a little sauce at the bottom of a refractory, accommodate a layer of lasagna, a layer of ground meat and a little of the tomato sauce. Repeat the procedure until you finish with the ingredients.
5.Finish with a layer of lasagna, cover with the sauce and sprinkle with cheese. Cover and bake at 180°C for 30 minutes or until the pasta is well cooked.

I NEED 300 persons to say YUMMY please. Thanks 🥰🥰
Peach Cobbler Pound Cake……. 2 desserts in one!!
Oh Lawdddd 🍑🤭
Ingredients:
For the cake batter:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar( you can cut the sugar if its really sweet for you😊)
4 large eggs, at room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, at room temperature
For the peach cobbler filling:
4 cups fresh or canned peaches, peeled and chopped (about 4-5 peaches)
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
1 tablespoon lemon juice
For the streusel topping:
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, cold and cut into small pieces
1/2 teaspoon ground cinnamon
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube or bundt pan.
Prepare the peach cobbler filling: In a medium saucepan, combine the chopped peaches, granulated sugar, ground cinnamon, ground nutmeg, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the peaches are tender. Remove from heat and set aside to cool.
Make the streusel topping: In a small bowl, mix together the flour, granulated sugar, and ground cinnamon. Cut in the cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
For the cake batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients, mixing just until combined after each addition.
Assemble the cake: Spoon half of the cake batter into the prepared pan. Spread the peach cobbler filling evenly over the batter. Top with the remaining cake batter.
Sprinkle the streusel topping over the cake batter.
Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Serve the Peach Cobbler Pound Cake slices on their own or with a scoop of vanilla ice cream for an extra indulgence. Enjoy!

Homemade Apple Pie Filling 😋
Ingredients:
5 apples
1 c. sugar
1/4 c. corn starch
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 c. water
3/4 c. apple juice or apple cider
2 tablespoon lemon juice
Directions:
Core, peel and slice apples. Place in boiling water for 1 minute. Set aside and keep hot. Boil remaining ingredients until desired thickness. Barely let it reach a full boil. Fill hot sterilized quart jars alternating apples and syrup until it is almost full. Run a knife down the side to remove air bubbles. Add more apples and syrup. “Process in boiling water bath. Put jars in water bath pan or one that allows you to put water over the jars about 1 inch. Boil for 25 minutes”.

White Chocolate Raspberry Cheesecake 😍😍
Ingredients :
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions :
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.