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Cumin Cheese Buns
Introduction
Our cumin cheese buns are the perfect morning treat, offering a delicious twist on traditional cheesecakes. While stores offer reasonable prices on caraway cheese, these homemade buns stand out for their flavor and freshness.
Recipe Details
- Servings: Makes dozens of buns; the default quantity is for two servings.
- Difficulty Level: Easy
Ingredients
Foundational Ingredients
- 200 grams of skim milk curd
- 80 grams of egg whites (equivalent to two egg whites)
- 45 grams of whole grain flour (corn flour is recommended, depending on the curd’s moisture level)
- 1 teaspoon of baking powder
- Herb salt
- Spices from Provence
Filling Ingredients
- 100 grams of skim milk curd
- 200 grams of cumin cheese (10% fat)
- 80 grams of egg whites
- 40 scallions, finely chopped
- Salt to taste
Instructions
- Prepare the Dough: In a mixing bowl, combine the egg whites, flour, baking powder, herb salt, and Provencal herbs. Mix in the skim milk curd to form a moist dough.
- Shape the Buns: With damp hands, shape the dough into small, round baskets and place them on a baking sheet.
- Prepare the Filling: In a separate bowl, mix the remaining egg whites, crumbled cumin cheese, sliced scallions, and crushed skim milk curd. Season with salt to taste.
- Fill and Bake: Spoon the filling mixture into the center of each dough basket. Bake at 400°F (200°C) for approximately 20 minutes or until the buns are golden brown.
Enjoy these flavorful cumin cheese buns as a delightful addition to your breakfast or brunch table!
This slow cooker 3-ingredient onion and potato soup is the kind of humble, filling meal my grandpa swore by during the lean years. Back in the Depression, folks around here had to stretch every penny, and a sack of potatoes, a few onions, and a bit of fat or broth could keep a family going.
This version leans on time and gentle heat to coax deep, rich flavor out of almost nothing. The onions slowly caramelize in their own juices, the potatoes turn tender and creamy, and the broth takes on a golden color and a silky, slightly thickened texture. It’s simple, honest food that fills you up and warms you clear through without asking much from your pantry or your wallet.

Ladle this soup into sturdy bowls and serve it with thick slices of crusty bread or simple buttered toast for dipping into the rich broth. A crisp side salad of whatever greens you have on hand adds a bit of freshness, but it’s not required; this soup stands on its own as a full meal, especially on cold evenings.
If you like, offer a little black pepper at the table for those who want more bite, but otherwise let the pure flavors of onion, potato, and broth shine the way our grandparents enjoyed them.
Slow Cooker 3-Ingredient Onion and Potato Soup



If you’d like to stay true to the three-ingredient spirit while nudging the flavor a bit, you can switch the type of broth: chicken broth will make a gentler, lighter soup, while vegetable broth keeps it meatless but still hearty. For a slightly thicker, creamier texture without adding new ingredients, use a potato masher to gently crush some of the cooked potatoes right in the slow cooker; this will release more starch and give the broth a velvety feel.

If your onions are very sharp, you can slice them a little thicker so they hold up longer and turn mellow and sweet as they cook. To stretch the soup for more people, simply add another potato and a bit more broth, keeping the same basic balance. Leftovers keep well in the refrigerator for a few days and actually deepen in flavor; reheat gently on the stove or in the slow cooker with a splash of water or broth if it’s become too
Ingredients :
2 Tbsp olive oil, divided1 lb lean ground beef1 1/2 cups chopped yellow onion1 cup diced carrots (about 2 medium)1 cup diced celery (about 3 stalks)3 cloves garlic, minced (1 Tbsp)3 (8 oz) cans tomato sauce2 14.5 oz cans low-sodium chicken broth1/2 cup water, then more as desired1 (15 oz) can diced tomatoes2 tsp granulated sugar1 1/2 tsp dried basil1 tsp dried oregano3/4 tsp dried thyme1/2 tsp dried marjoramSalt and freshly ground black pepper1 cup dry ditalini pasta1 (15 oz) can dark red kidney beans, drained and rinsed1 (15 oz) can great northern beans, drained and rinsedFinely shredded Romano or Parmesan cheese , for serving3 Tbsp minced fresh parsley
Préparations :
Heat 1 Tbsp olive oil in a largepot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 – 20 minutes.Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.Enjoy !
ENJOY
Ingredients :
For the Meatloaf:Amount of IngredientsGround beef with 85% lean fat content, 2 pounds.1 cup of breadcrumbs1/2 cup of milkChopped onion: 1 medium.Chopped garlic: 2 cloves2 big eggs1 tablespoon of Worcestershire sauceUse half a teaspoon of salt and half a teaspoon of pepper.1 teaspoon of dried thymeHalf a cup of ketchupTwo tablespoons of brown sugar.To make the mashed potatoes:Amount of Ingredients2 pounds of peeled and chopped potatoes.1/2 cup of milkButter without salt, 1/4 cup.Add salt and pepper according to your preference.Regarding the topping:Amount of Ingredients1 1/2 cups of grated cheddar cheeseChopped fresh parsley to decorate.
Préparations :
Heat the oven: Heat the oven to 350°F (175°C). Put oil in a baking dish that measures 9 by 13 inches.Soak bread in milk: Mix breadcrumbs and milk in a small bowl. Leave it in the liquid for 5 minutes.Prepare the meatloaf mixture: In a big bowl, mix together ground beef, breadcrumbs soaked in water, onion, garlic, eggs, Worcestershire sauce, salt, pepper, and dried thyme. Stir thoroughly.Form the meat mixture into a loaf shape in the baking dish.Prepare the topping by mixing ketchup, brown sugar, and Dijon mustard in a small bowl. Put on top of the
meatloaf.Cook in the oven for 50-60 minutes, or until the inside reaches a temperature of 160°F (71°C).Prepare mashed potatoes: While the meatloaf is cooking, put diced potatoes in a big pot and cover them with cold water. Sprinkle a little salt and heat until boiling. Cook for 15 to 20 minutes, or until soft. Drain the liquid and put it back in the pot. Put milk and butter. Crush until soft and smooth. Add salt and pepper to taste.Put together and bake: After the meatloaf is finished baking, cover the top with mashed potatoes. Put some grated cheddar cheese on top. Cook under the broiler for 3-5 minutes, or until the cheese is melted and bubbly.Let the meatloaf sit for 10 minutes before cutting and serving. Sprinkle with chopped parsley.Enjoy this tasty meatloaf with mashed potatoes and cheese!
ENJOY
This Easy Pineapple Bake is a warm, custardy, sweet and tangy treat that is perfect as a savory dinner side dish or a comforting dessert. With just a handful of simple ingredients and minimal prep, you can create a dish that is both versatile and delicious. The natural sweetness of pineapple shines through, while the eggs and cornstarch create a soft, custard-like texture. A buttery cinnamon topping adds warmth and richness.
Whether you serve it alongside ham or roasted pork for a savory-sweet side dish, or enjoy it as a light dessert with a scoop of vanilla ice cream, this pineapple bake is sure to become a family favorite. It is quick to assemble, bakes in under an hour, and tastes like sunshine in every bite.
Why You Will Love This Recipe
Just 6 Ingredients: Pineapple, sugar, eggs, cornstarch, vanilla, butter, and cinnamon.
Warm and Custardy: A soft, creamy texture that is both comforting and satisfying.
Sweet and Tangy: The natural sweetness of pineapple is balanced by a hint of vanilla and cinnamon.
Versatile: Serve as a side dish with savory meals or as a dessert on its own.
Quick and Easy: Ready in under an hour with minimal prep.
Make-Ahead Friendly: Tastes even better the next day.
Easy Pineapple Bake
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Servings: 6 to 8
This warm, custardy pineapple bake is sweet, tangy, and topped with buttery cinnamon. Perfect as a side dish or dessert.
Ingredients
1 (20-ounce) can crushed pineapple, undrained (keep the juice)
¾ cup granulated sugar
2 large eggs, lightly beaten
2 tablespoons cornstarch
2 teaspoons pure vanilla extract
1½ tablespoons unsalted butter, sliced into thin pats
1 teaspoon ground cinnamon
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with cooking spray or a little extra butter.
Step 2: Combine Ingredients
In a large mixing bowl, whisk together the crushed pineapple (with its juice), granulated sugar, eggs, cornstarch, and vanilla extract. Whisk until the cornstarch is completely dissolved and the mixture is smooth.
Step 3: Pour into Pan
Transfer the pineapple mixture into your prepared baking pan, spreading it out in an even layer.
Step 4: Add Toppings
Distribute the thin pats of butter evenly across the surface of the mixture. Sprinkle the ground cinnamon evenly over the top.
Step 5: Bake
Bake on the center rack for 45 minutes. The bake is done when the edges are bubbling and golden brown, and the center is set.
Step 6: Cool and Serve
Remove from the oven and let the dish rest for 5 to 10 minutes before serving. Enjoy warm.
Tips for the Perfect Pineapple Bake
Use Undrained Pineapple: The juice from the can is essential for creating the custard-like texture. Do not drain.
Whisk Until Smooth: Make sure the cornstarch is completely dissolved to prevent lumps.
Evenly Distribute Butter: Small pats of butter placed evenly across the top melt into the bake, adding richness.
Do Not Overbake: The bake is done when the edges are bubbly and the center is set but still slightly jiggly. Overbaking can make it dry.
Let It Rest: Allowing the bake to rest for 5 to 10 minutes helps it set and makes serving easier.
Serve Warm: This dish is best enjoyed warm, straight from the oven.
Variations and Additions
Coconut Pineapple Bake:
Add ½ cup of sweetened shredded coconut to the mixture.Pineapple Cheese Bake: Add ½ cup of shredded cheddar cheese for a savory-sweet side dish.
Add Nuts: Sprinkle chopped pecans or walnuts over the top before baking.
Spiced Version: Add ¼ teaspoon of nutmeg or ground ginger.
Gluten-Free: This recipe is naturally gluten-free.
Dairy-Free: Use dairy-free butter or coconut oil in place of butter.
What to Serve with Pineapple Bake
This versatile dish can be served in many ways:
As a Side Dish:
Ham: The classic pairing—sweet pineapple and salty ham are a match made in heaven.
Roasted Pork: Complements the richness of pork.
Roasted Chicken: Adds a sweet contrast to savory chicken.
As a Dessert:
Vanilla Ice Cream: A scoop of ice cream melts beautifully over the warm bake.
Whipped Cream: A dollop of lightly sweetened whipped cream.
Fresh Berries: Adds a pop of color and tartness.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Reheating: Reheat individual portions in the microwave for 20 to 30 seconds, or warm the entire dish in a 300°F oven for 10 to 15 minutes.
Freezer: This bake can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Why This Recipe Is a Classic
Pineapple bake has been a beloved dish in Southern and Midwestern kitchens for decades. It often appears alongside holiday hams, at potlucks, and on family dinner tables. The combination of sweet pineapple, custardy texture, and buttery cinnamon topping is simple yet irresistible. This recipe honors that tradition while keeping things quick and easy for modern home cooks.
Why This Recipe Works
This recipe succeeds because of the balance of simple ingredients and the magic of baking. The crushed pineapple provides natural sweetness and moisture, while the eggs and cornstarch create a soft, custard-like texture. The butter adds richness, and the cinnamon adds warmth.
Baking at a moderate temperature allows the custard to set gently without curdling. The result is a warm, comforting dish that is greater than the sum of its parts.
Nutritional Information
Please note that values are estimates and will vary based on specific ingredients and portion sizes.
Per serving (based on 8 servings):
| Nutrient | Amount |
|---|---|
| Calories | 180–220 |
| Protein | 2–3g |
| Carbohydrates | 35–40g |
| Fat | 4–5g |
| Saturated Fat | 2–3g |
| Fiber | 1g |
| Sugar | 30–35g |
Conclusion
Easy Pineapple Bake is a warm, custardy, sweet and tangy dish that works beautifully as a savory side or a comforting dessert. With just a handful of simple ingredients and minimal prep, you can create a dish that tastes like sunshine on a plate. Perfect for holiday dinners, potlucks, or any time you need a little sweetness.
I hope this recipe brings a little tropical warmth to your table. If you give it a try, please leave a comment below. I would love to hear how it turned out for you





