Cook With Love

Creamy Pineapple Coconut Dessert

Ingredients

Crust

2 cups (200 g) graham cracker crumbs

½ cup (115 g) melted butter

Cream Layer

8 oz (225 g) cream cheese, softened

½ cup (100 g) sugar

1 tsp vanilla extract

1½ cups (360 ml) heavy whipping cream, whipped

Pineapple Layer

1 can (20 oz / 565 g) crushed pineapple, well drained

1 package (3.4 oz / 96 g) instant vanilla pudding mix

1 cup (240 ml) cold milk

Topping

1 cup whipped cream

Pineapple chunks

Toasted shredded coconut

Instructions

1. Mix the graham cracker crumbs with the melted butter. Press firmly into a 9×9-inch baking dish and chill for 15 minutes.

2. Beat the cream cheese, sugar, and vanilla until smooth. Fold in the whipped cream and spread over the crust.

3. Whisk the vanilla pudding mix with the cold milk until it thickens. Fold in the well-drained crushed pineapple, then spread over the cream cheese layer.

4. Top with the remaining whipped cream.

5. Garnish with pineapple chunks and toasted shredded coconut.

6. Refrigerate for at least 4 hours (preferably overnight) before serving.

Enjoy this rich, creamy, tropical dessert chilled! 🍍🥥

Salisbury Steak with Mushroom Gravy

Ingredients

For the Patties

1½ lb (680 g) ground beef

½ cup breadcrumbs

1 egg

1 small onion, finely diced

2 garlic cloves, minced

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

1 tsp salt

½ tsp black pepper

1 tsp paprika

2 tbsp olive oil

For the Mushroom Gravy

2 tbsp butter

8 oz (225 g) mushrooms, sliced

2 garlic cloves, minced

2 tbsp all-purpose flour

2 cups beef broth

½ cup heavy cream

1 tbsp Worcestershire sauce

½ tsp dried thyme

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, Dijon mustard, salt, pepper, and paprika. Mix gently and form 6 oval patties.

2. Heat the olive oil in a large skillet over medium-high heat. Cook the patties for 4–5 minutes per side until nicely browned. Remove and set aside.

3. In the same skillet, melt the butter. Add the mushrooms and cook for 5 minutes until golden. Stir in the garlic and cook for 30 seconds.

4. Sprinkle the flour over the mushrooms and stir for 1 minute. Gradually whisk in the beef broth until smooth.

5. Add the heavy cream, Worcestershire sauce, thyme, salt, and pepper. Simmer for 3–5 minutes until the gravy thickens.

6. Return the patties to the skillet, spoon the gravy over them, cover, and simmer for 10–12 minutes until fully cooked.

7. Garnish with fresh parsley and serve hot with mashed potatoes, rice, or buttered vegetables.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Creamy Caramel Chocolate Dessert

Ingredients

Crust

2½ cups (250 g) crushed digestive or graham crackers

7 tbsp (100 g) melted butter

Filling

16 oz (450 g) cream cheese, softened

1 cup (120 g) powdered sugar

1 tsp vanilla extract

1 cup (240 ml) heavy whipping cream, whipped

Topping

1 cup (300 g) dulce de leche (caramel spread)

½ cup (90 g) chocolate chips

Instructions

1. Mix the crushed crackers with the melted butter. Press the mixture firmly into the bottom of a glass baking dish.

2. Beat the cream cheese, powdered sugar, and vanilla until smooth.

3. Fold the whipped heavy cream into the cream cheese mixture until light and fluffy.

4. Spread the filling evenly over the crust.

5. Cover the top with a smooth layer of dulce de leche.

6. Sprinkle the chocolate chips over the caramel.

7. Refrigerate for at least 6 hours, or overnight, until fully set.

8. Serve chilled and enjoy! 🍮🍫

Easy No-Bake Chocolate Biscuit Cake 🍫
Ingredients
Cream Layer
4 cups (1 liter) whole milk
½ cup (100 g) sugar
½ cup (60 g) cornstarch
2 tbsp all-purpose flour
2 egg yolks
2 tsp vanilla extract
2 tbsp butter
Layers
2–3 packages tea biscuits (Maria or Petit Beurre)
Chocolate Ganache
1 cup (200 ml) heavy cream
7 oz (200 g) milk or semi-sweet chocolate, chopped
1 tbsp butter
Instructions
Make the cream
Whisk together the milk, sugar, cornstarch, flour, and egg yolks.
Cook over medium heat, stirring constantly until thick.
Remove from the heat and stir in the vanilla and butter.
Let cool for 10–15 minutes.
Assemble
Spread a thin layer of cream in the bottom of a 9×13-inch (23×33 cm) glass baking dish.
Arrange a layer of biscuits.
Cover with cream.
Repeat the layers until all ingredients are used, finishing with cream.
Prepare the ganache
Heat the heavy cream until it just begins to simmer.
Pour over the chopped chocolate.
Let stand for 2 minutes, then stir until smooth.
Mix in the butter.
Finish
Pour the ganache over the dessert and spread evenly.
Refrigerate for at least 6 hours, preferably overnight.

Classic Homemade Beef Lasagna

Ingredients

Meat Sauce

1 lb (450 g) ground beef

1 small onion, finely chopped

3 cloves garlic, minced

24 oz (680 g) marinara sauce

2 tbsp tomato paste

1 tsp Italian seasoning

½ tsp salt

½ tsp black pepper

Cheese Filling

15 oz (425 g) ricotta cheese

1 egg

2 cups (200 g) shredded mozzarella cheese

½ cup (50 g) grated Parmesan cheese

2 tbsp chopped fresh parsley

Pasta

12 lasagna noodles, cooked and drained

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, cook the ground beef until browned. Add the onion and cook for 3–4 minutes. Stir in the garlic and cook for 30 seconds.

3. Add the marinara sauce, tomato paste, Italian seasoning, salt, and pepper. Simmer for 15 minutes.

4. In a bowl, combine the ricotta, egg, half of the mozzarella, Parmesan, and parsley.

5. Assemble the lasagna:

Spread a thin layer of meat sauce in a 9×13-inch baking dish.

Add a layer of lasagna noodles.

Spread some ricotta mixture.

Add meat sauce.

Repeat the layers until all ingredients are used.

Finish with the remaining mozzarella cheese.

6. Cover with foil and bake for 30 minutes.

7. Remove the foil and bake for another 15–20 minutes, until the cheese is golden and bubbling.

8. Let the lasagna rest for 10–15 minutes before slicing and serving.

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 8

🥭 Mango Cream Dessert

Ingredients

2 cups crushed biscuits (Digestive or Maria cookies)

100 g melted butter

2 cups heavy whipping cream

250 g cream cheese

1/2 cup powdered sugar

2 ripe mangoes, diced

1 cup mango puree

Fresh mango slices for decoration

Instructions

1️⃣ Prepare the Base

Mix the crushed biscuits with melted butter until evenly combined. Press firmly into the bottom of a glass baking dish and refrigerate for 15 minutes.

2️⃣ Make the Cream Layer

Beat the cream cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream until fluffy, then fold it into the cream cheese mixture.

3️⃣ Assemble the Dessert

Spread half of the cream mixture over the biscuit base. Add a layer of diced mangoes and mango puree. Cover with the remaining cream mixture and smooth the top.

4️⃣ Decorate & Chill

Arrange fresh mango slices on top. Refrigerate for at least 4 hours or overnight until fully set.

Serving

Serve chilled and enjoy the creamy layers, juicy mango filling, and crunchy biscuit crust.

⏱️ Prep Time: 20 minutes
❄️ Chill Time: 4 hours
🍽️ Servings: 8–10