This video have top 10 tasty recpies that I try collection for all of you and i hope all recipes you want to try 🙂
They are :
Nutella Pancake Pockets

Makes 6

2 1/4 tsp active dry yeast
1/2 cup warm water, 230F degrees
1/4 cup granulated sugar
1/4 cup evaporated milk, warmed to 230F degrees
1/2 tsp salt
1/4 cup melted butter
1 large egg
1/2 tsp vanilla extract
1 1/4 cup whipping cream (35% fat content) (whipped to stiff peaks)
10 mini chocolate cookie straws
5 Ferrero Rochers
Chocolate sauce (to drizzle)
2 1/2 cups all-purpose flour, then more as needed
1 13oz jar of Nutella
Cinnamon sugar
3 – 4 cups vegetable shortening, for frying

In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 tsp of the sugar. Cover it with cling wrap and a towel. Let it rest 5 – 10 minutes in a warm spot until it becomes frothy.

Add in milk, remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, 1/4 cup shortening, egg, egg yolk and vanilla.

Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 – 5 minutes, adding additional flour as needed (I only added about 2 Tbsp more. You shouldn’t need a lot more, you want dough to be slightly sticky and tacky but shouldn’t stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.

Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into donut shapes using a 3 inch cookie cutter. Cover with a clean tea towel and let them rise in a warm spot until doubled, about 30 – 40 minutes.

Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough. Gently and carefully drop donuts into the oil. Don’t add more than three donuts at a time. Cook them on one side until they’re a light golden brown then flip them over. Once they’re golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.

Once the donuts have cooled a little cover them in cinnamon sugar. Poke a hole in the centre and fill it with Nutella. You’ll feel the pressure start to build and that’s a good indication of when to stop filling before they burst!


Drizzle with choc sauce. Pipe a swirl of Nutella on one side of the donut and place Ferrero rocher on top. Pipe some whipped cream on the other side and finish off by sticking two choc cookie straws in the cream.

Sabra Spinach Dip Stuffed Onion Rings


(Makes 12)
2 cups all-purpose flour
4 eggs, well beaten
2 cups Stacy’s® Chips, crushed fine
Salt and pepper to taste
2 Tbsp garlic powder, separated
1 White onion
? cup Sabra® Spinach Dip
1 cup Mozzarella cheese, shredded
2 tablespoons Tostitos® Medium Salsa, drained
Green onion, green part thinly sliced on the bias, for garnish
Oil for frying


1. Prepare a dredging station. Use 3 separate bowls and fill one with flour, another with eggs, and the last with Stacy’s Chips. Add salt, pepper and garlic powder to both the eggs and the flour. Mix.

2. Slice a white onion into 3 one-inch pieces, keeping the pieces as thick circles.

3. In a mixing bowl, combine the Sabra Spinach Dip with an equal amount of shredded mozzarella cheese.

4. Stuff the spinach mixture into the cavity of the onion. Coat the onion in flour, then egg, then Stacy’s chips. Coat it again in the egg and back in the Stacy’s chips.

5. Fill a stock pot or deep-fryer with cooking oil and heat it to 375ºF. Fry the onion rings for about 5 minutes or until crispy and golden brown.

6.To serve, spoon salsa on plate, place onion rings, dollop more salsa and garnish with sliced green onions.

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Reblogged 3 days ago from