Ibebirda candles

Ibebirda candles Custom scented home made candles made with love

11/03/2024

Lazy Girl Pecan Pie Bars
Ingredients:
1 cup unsalted butter, melted
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/2 cups chopped pecans
1 cup light brown sugar, packed
1 cup light corn syrup
3 large eggs
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or grease it well.
In a mixing bowl, combine melted butter, flour, granulated sugar, and salt. Stir until it forms a dough.
Press the dough evenly into the bottom of the prepared pan to form the crust.
Bake the crust for 15-18 minutes, or until lightly golden. Remove from oven and set aside.
In another bowl, whisk together chopped pecans, brown sugar, corn syrup, eggs, and vanilla extract until well blended.
Pour the pecan mixture over the pre-baked crust, spreading evenly.
Return the pan to the oven and bake for an additional 30-35 minutes, or until the filling is set and golden.
Allow the bars to cool completely before slicing. These Lazy Girl Pecan Pie Bars deliver all the delicious flavors of pecan pie without the fuss, perfect for holiday gatherings or a sweet treat anytime.

11/03/2024

Peanut Butter Cookies
Ingredients:
1 cup peanut butter (smooth or crunchy)
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, mix together peanut butter, sugar, egg, and vanilla extract until well combined.
Roll the dough into 1-inch balls and place them on the prepared baking sheet.
Press down on the top of each ball with a fork to create a criss-cross pattern.
Bake for 10-12 minutes until the edges are golden brown.
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and enjoy. These simple 4-ingredient peanut butter cookies are deliciously soft and chewy, making them a delightful treat for any occasion, especially during the holiday season.

11/03/2024

Pretzel Bites with Cheese Sauce
Ingredients:
For the Pretzel Bites:
1 1/2 cups warm water (110°F)
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4 1/2 cups all-purpose flour
2 ounces unsalted butter, melted
Vegetable oil, for greasing
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Coarse sea salt, for sprinkling
Directions:
Combine warm water, sugar, and kosher salt in a bowl and sprinkle yeast on top. Let sit for 5 minutes, or until the mixture begins to foam.
Add flour and melted butter. Mix until dough comes together. Knead on a floured surface until smooth and elastic.
Oil a bowl, place the dough in the bowl, cover with plastic wrap, and let rise in a warm place for about an hour or until doubled in size.
Preheat oven to 450°F (232°C). Line two baking sheets with parchment paper and lightly oil.
Bring 10 cups of water and the baking soda to a rolling boil in a large pot.
Turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces. Roll each piece into a rope and cut into 1-inch bites.
Boil the pretzel bites in the baking soda water for 30 seconds, remove with a slotted spoon, and transfer to the baking sheets. Brush with the egg yolk mixture and sprinkle with coarse salt.
Bake until golden brown, about 12-14 minutes. Let cool slightly before serving with cheese sauce.

11/03/2024

Crockpot Sweet Potatoes with Marshmallows 😍
Ingredients:
6 large sweet potatoes, peeled and sliced
1/4 cup brown sugar
1/4 cup butter, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Recipe in First (C.O.M.M.E.N.T) 👇

11/03/2024

Texas Roadhouse Cinnamon Honey Butter
Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 cup honey
1 teaspoon ground cinnamon
Directions:
In a mixing bowl, beat the softened butter until creamy and smooth.
Gradually add powdered sugar, honey, and cinnamon, continuing to beat until well combined and fluffy.
Transfer to a serving bowl or store in an airtight container in the refrigerator.
Serve with fresh bread, muffins, or pancakes for a sweet and spicy spread.

11/03/2024

Pumpkin Cake with Cream Cheese Frosting
Ingredients:
For the cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup vegetable oil
4 eggs
1 can (15 oz) pumpkin puree
For the frosting:
8 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (177°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix together oil, eggs, and pumpkin puree. Add to the dry ingredients and mix until well combined.
Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.
For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, and beat until creamy.
Spread frosting over the cooled cake. Cut into squares and serve.

11/03/2024

Smothered Chicken and Rice
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 onion, sliced
3 cloves garlic, minced
1 can (10.75 oz) cream of mushroom soup
1 cup chicken broth
1 cup uncooked rice
1 cup sour cream
Fresh parsley, chopped for garnish
Directions:
Preheat the oven to 350°F (175°C).
Season chicken breasts with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Brown the chicken on both sides, then remove from the skillet and set aside.
In the same skillet, add onion and garlic, sautéing until the onion is translucent.
Stir in cream of mushroom soup and chicken broth, and bring to a simmer.
Place uncooked rice in a greased baking dish. Lay the browned chicken over the rice. Pour the soup and onion mixture over the chicken.
Cover with foil and bake for 60 minutes. Uncover, dollop sour cream on top, and bake for an additional 10 minutes.
Garnish with fresh parsley before serving. This comforting dish features tender chicken smothered in a creamy sauce, served over fluffy rice.

11/03/2024

Easy Baked Ziti Recipe
Ingredients:
1 lb ziti pasta
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
24 oz jar marinara sauce
15 oz ricotta cheese
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil, chopped for garnish
Directions:
Preheat your oven to 375°F (190°C).
Cook the ziti according to package instructions until just al dente; drain and set aside.
In a large skillet, brown the ground beef over medium heat. Add the onion and garlic, and cook until the onion is translucent.
Stir in the marinara sauce and oregano. Season with salt and pepper. Simmer for 5 minutes to blend the flavors.
In a large mixing bowl, combine the cooked ziti with the ricotta cheese and half of the Parmesan cheese.
In a greased 9x13 inch baking dish, layer half the pasta mixture, top with half the meat sauce, and then half the mozzarella cheese. Repeat the layers.
Sprinkle the remaining Parmesan cheese on top.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Garnish with fresh basil before serving.

04/02/2024

Cheesy Beef Stuffed Potato Cakes

Ingredients:

4 large potatoes, peeled and grated
1 pound ground beef
1 cup shredded cheddar cheese
1 onion, finely chopped

04/01/2024

Pecan Pie Brownie Bombs

Ingredients:

1 recipe 8x8 pan brownies, with no nuts
2/3 cup chopped pecans, plus more for garnish (optional)
1 egg
1 & 3/4 tablespoons granulated sugar
1/3 cup Karo® Corn Syrup
1 tablespoon unsalted butter, melted and cooled
Pinch of salt
1 package chocolate almond bark, melted

Instructions:

Prepare brownies according to box directions or your favorite recipe that fits in an 8x8 baking dish. Let cool completely.
Preheat oven to 350°F (175°C). Grease a 6-inch baking dish with cooking spray, add chopped pecans, and set aside.
In a small bowl, whisk together the egg, sugar, Karo® Corn Syrup, butter, and salt. Pour over the pecans, tapping the baking dish a couple of times on the counter until pecans rise to the top.
Bake for 20 minutes, until the middle of the pecan filling is slightly jiggly. Let cool completely.
Trim the hard edges off the brownies and discard. Cut brownies into 16 even pieces. Flatten each piece in the palm of your hand, place about 1 teaspoon of pecan filling in the center, wrap the edges of the brownie over the filling, and roll into a ball, ensuring all filling is covered. Place on a parchment-lined sheet tray and refrigerate for 1 hour to set.
Dip each brownie bomb into melted almond bark, letting excess drip off. Place back on the parchment-lined tray, immediately sprinkle with more chopped pecans for garnish if desired. Refrigerate for 5 minutes to harden.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 264 kcal | Servings: 16 servings

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