March 2020

We expect to prepare something sweet when we pull out our Bundt pan like a cake, but I fell in love with this recipe, a savory bread. This cheesy Bundt bread is a tasty side dish when we have a nice big Caesar lunch salad, and also it is a good option to pair pasta instead of garlic bread. It is a lightly sweet bread with a wonderful texture and tang due to the sour cream and Greek yogurt. We ‘re going to cook up something for lunch or take her savory, crispy goodness to share with our neighbor.

Chessy Bundy cake is a great party appetizer that is like a bunch of individual little rolls baked into one big loaf together. You can create the loaf whatever shape you like-I used a Bundt pan to make a ring shape here. Then you just grab the piece you want and pull, instead of slicing it, and a perfect portion of it comes out right in your hand, piping hot and tasty.

Ingredients:

3 cups all-purpose flour, sifted

1 cup sharp Cheddar cheese, grated

1 cup Parmesan cheese, grated

(2) large eggs

3/4 cup sour cream

3/4 cup plain Greek yogurt

1/2 cup unsalted butter, melted

1 tsp baking soda

1 tbsp baking powder

1 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

Directions:

Preheat oven at about 350 degrees F. Spray a non-stick cooking spray from a Bundt pan, then spread evenly with a paper towel around the pan.

In a bowl, add and combine flour, baking soda, salt, baking powder, garlic powder, and onion powder.

Whisk the bacon, sour cream, and Greek yogurt together. Pour into dry ingredients. Attach the melted butter and mix to stir.

Bring together the Cheddar cheese and the Parmesan cheese. Pour batter into Bundt pan, uniformly spreading to the bottom.

Bake for 50 to 55 minutes and use a toothpick to test bread status if the toothpick is clean then baking is finish. Remove it from the frying pan, and let it cool for 10 minutes before slicing.

Cheesy Bundt Bread

Rebecca We expect to prepare something sweet when we pull out our Bundt pan like a cake, but I fell in love with this recipe, a savory bread. This cheesy Bundt… Main Dish Recipes Cheesy Bundt Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 14 voted )

Ingredients

• 3 cups all-purpose flour, sifted
• 1 cup sharp Cheddar cheese, grated
• 1 cup Parmesan cheese, grated
• (2) large eggs
• 3/4 cup sour cream
• 3/4 cup plain Greek yogurt
• 1/2 cup unsalted butter, melted
• 1 tsp baking soda
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

Preheat oven at about 350 degrees F. Spray a non-stick cooking spray from a Bundt pan, then spread evenly with a paper towel around the pan.

In a bowl, add and combine flour, baking soda, salt, baking powder, garlic powder, and onion powder.

Whisk the bacon, sour cream, and Greek yogurt together. Pour into dry ingredients. Attach the melted butter and mix to stir.

Bring together the Cheddar cheese and the Parmesan cheese. Pour batter into Bundt pan, uniformly spreading to the bottom.

Bake for 50 to 55 minutes and use a toothpick to test bread status if the toothpick is clean then baking is finish. Remove it from the frying pan, and let it cool for 10 minutes before slicing.

The best recipe for chocolate fudge is a modern, old-fashioned chocolate fudge made from simple ingredients, which you probably already have in your dining room (no condensed milk here). I include lots of tried and tested flawless fudge tips. This fudge is incredibly delicious and simple to produce. Don’t forget to enjoy this with your loved ones. Be sure to use a candy thermometer for the best results.

Old-fashioned fudge is a treasure and a labor of love. It’s from standard pantry ingredients that is a fudge recipe without condensed milk (not that I have an issue with easy condense milk fudge), and without marshmallow fluffing. The real old-fashioned chocolate fudge isn’t as creamy on the surface as the more commonly available varieties and recipes today. On that first bite, it gives your tooth a little bit of resistance and then merges away, smooth and creamy on your tongue.

Ingredients:

2 cups white sugar

1/2 cup cocoa

1 cup milk

4 tbsp butter

1 tsp vanilla extract

Directions:

Grease a baking pan measuring 8×8 inches square. Deposit aside.

In a medium saucepan, add the sugar, cocoa, and milk. Add and stir to combine, then bring to a boil, stirring constantly. Reduce heat and cook. Do not stir again.

Place a candy thermometer in a pan and cook until 238 degrees F (114 degrees C). If you don’t use a thermometer, then cook until a drop of this mixture forms a softball in a cup of cold water. Feel the ball with your fingers to ensure consistency is the right thing to do. It will flatten between your fingers when pressed.

Remove from the heat. Add margarine or butter, and vanilla extract. Use a wooden spoon to beat until the fudge loses its shine, don’t under beat.

Pour into the prepared bowl and allow it to cool. Cut into roughly 60 squares.

Old-Fashioned Chocolate Fudge

Rebecca The best recipe for chocolate fudge is a modern, old-fashioned chocolate fudge made from simple ingredients, which you probably already have in your dining room (no condensed milk here). I… Main Dish Recipes Old-Fashioned Chocolate Fudge American Print This

Serves: 60

Nutrition facts: 36 calories 0.9 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups white sugar
• 1/2 cup cocoa
• 1 cup milk
• 4 tbsp butter
• 1 tsp vanilla extract

Instructions

Grease a baking pan measuring 8x8 inches square. Deposit aside.

In a medium saucepan, add the sugar, cocoa, and milk. Add and stir to combine, then bring to a boil, stirring constantly. Reduce heat and cook. Do not stir again.

Place a candy thermometer in a pan and cook until 238 degrees F (114 degrees C). If you don't use a thermometer, then cook until a drop of this mixture forms a softball in a cup of cold water. Feel the ball with your fingers to ensure consistency is the right thing to do. It will flatten between your fingers when pressed.

Remove from the heat. Add margarine or butter, and vanilla extract. Use a wooden spoon to beat until the fudge loses its shine, don't under beat.

Pour into the prepared bowl and allow it to cool. Cut into roughly 60 squares.

If you’re searching for a hearty and tasty dish that feeds a hungry crowd for breakfast and doesn’t need you to wake up before the dawn to get it on the table, your quest is over. This Overnight Breakfast Casserole with Country Gravy does all of the above, plus packed in with a lot of flavors.

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Breakfast Casserole Recipe

Ingredients:

For the casserole:

1 pound ground breakfast sausage

4 cups sharp cheddar cheese, grated

12 eggs

1 large onion, chopped

1 red bell pepper, chopped

1 cup heavy whipping cream

1/4 cup green onion, chopped

8 oz sliced mushrooms

Kosher salt and freshly ground pepper, to taste

For the gravy:

2 cups of milk

1/4 cup all-purpose flour

1-2 tablespoons butter or oil

Kosher salt and freshly ground pepper, to taste

Instructions:

Preheat oven at 350 ° F . Lightly grease and set aside a 9 percent 13-inch baking dish.

Add the sausage in a large skillet over medium heat, breaking it up with a wooden spoon. When the meat is smoking, add the onions, mushrooms, and bell pepper to the skillet. Cook until the vegetables are crispy, and the meat is tender and cooks for 6-7 minutes. Remove green onion from skillet and remove meat and vegetables, and set aside to cool. Do not drain.

For making the Gracy:

Add butter or oil to a skillet that has undrained. Whisk in flour until cooled, and enable to cook for 2 minutes.

Whisk in the milk, and cook with gravy until thick. Simmer for 2-3 more minutes, then sauté with salt and pepper. Cover and set aside (or placed in a jar to cool up overnight).

Crack eggs uniformly around the bottom of the platter into the prepared baking dish, leaving yolks intact. With the toothpick, poke a hole in each yolk and pour cream over the top of the eggs. Sprinkle 1/2 cheese on top.

Spoon sausage mixture in the baking dish over the eggs and butter, and then top with the remaining milk. Cover the dish overnight with foil and chill.

Bake 30 minutes, covered in a preheated oven. Remove foil, and bake for another 30 minutes. Serve with country gravy, and enjoy!

Reheat gravy: Bring gravy into a secure container for microwave use. In 45-second intervals, add a little bit of milk to loosen the gravy and heat, stirring in between, until gravy is dry. You can also heat up on the stovetop over medium heat, thinning with a bit of milk.

OVERNIGHT BREAKFAST CASSEROLE WITH COUNTRY GRAVY

Rebecca If you’re searching for a hearty and tasty dish that feeds a hungry crowd for breakfast and doesn’t need you to wake up before the dawn to get it on… Main Dish Recipes OVERNIGHT BREAKFAST CASSEROLE WITH COUNTRY GRAVY European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• For the casserole:
• 1 pound ground breakfast sausage
• 4 cups sharp cheddar cheese, grated
• 12 eggs
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 cup heavy whipping cream
• 1/4 cup green onion, chopped
• 8 oz sliced mushrooms
• Kosher salt and freshly ground pepper, to taste
• For the gravy:
• 2 cups of milk
• 1/4 cup all-purpose flour
• 1-2 tablespoons butter or oil
• Kosher salt and freshly ground pepper, to taste

Instructions

Preheat oven at 350 ° F . Lightly grease and set aside a 9 percent 13-inch baking dish.

Add the sausage in a large skillet over medium heat, breaking it up with a wooden spoon. When the meat is smoking, add the onions, mushrooms, and bell pepper to the skillet. Cook until the vegetables are crispy, and the meat is tender and cooks for 6-7 minutes. Remove green onion from skillet and remove meat and vegetables, and set aside to cool. Do not drain.

For making the Gracy:

Add butter or oil to a skillet that has undrained. Whisk in flour until cooled, and enable to cook for 2 minutes.

Whisk in the milk, and cook with gravy until thick. Simmer for 2-3 more minutes, then sauté with salt and pepper. Cover and set aside (or placed in a jar to cool up overnight).

Crack eggs uniformly around the bottom of the platter into the prepared baking dish, leaving yolks intact. With the toothpick, poke a hole in each yolk and pour cream over the top of the eggs. Sprinkle 1/2 cheese on top.

Spoon sausage mixture in the baking dish over the eggs and butter, and then top with the remaining milk. Cover the dish overnight with foil and chill.

Bake 30 minutes, covered in a preheated oven. Remove foil, and bake for another 30 minutes. Serve with country gravy, and enjoy!

Reheat gravy: Bring gravy into a secure container for microwave use. In 45-second intervals, add a little bit of milk to loosen the gravy and heat, stirring in between, until gravy is dry. You can also heat up on the stovetop over medium heat, thinning with a bit of milk.

When I stumbled upon this recipe, I was only searching for a simple homemade dip for game night. But this one caught my eye and not for long my taste bud. This cheese dip is something I’ve never had before and it never occurs to me that this would even be possible. I mean, it’s a full pack with lots and lots of cheese, green onions, and bacon. It’s fairly easy to make and in no time you’ll have a delicious dip on hand. We like to serve this along with crackers, and tried it with chips too, so delish! Soon, I will be trying to dip some veggies in it, let’s see if it’ll taste as amazing. And ow, you know what I like best? To make some bacon weaves and use them as chips. One can never have enough bacon, agree? Hmm, that is an amazing idea. I am pretty sure that everyone will love it as much as I do. I will be creating a plate of bacon weaves, crackers, chips, and some veggies tonight with of course this cheesy, rich cheese dip.

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Charleston Cheese Dip Recipe

INGREDIENTS

1/2 cup mayonnaise

1 (8 oz) package cream cheese, softened

1 cup sharp Cheddar cheese, grated

1/2 cup Monterey Jack cheese, grated

2 green onions, finely chopped

1/4 teaspoon cayenne pepper

8 butter crackers, such as Ritz, crushed

8 slices bacon, cooked and crumbled

Crackers, for serving

HOW TO MAKE TRISHA YEARWOOD’S CHARLESTON CHEESE DIP

Step 1: Prepare the oven by preheating it to 350 degrees F.

Step 2: Mix the mayonnaise, cream cheese, cheddar, Monterey Jack cheeses, green onions, and cayenne pepper in a medium bowl. Combine until incorporated.

Step 3: Pour the mixture and spread it into a shallow baking dish. And top it with crushed crackers.

Step 4: Place inside the preheated oven and bake for about 15 minutes or until heated through.

Step 5: Once it’s cooked, remove from the oven. Top with cooked bacon and serve with crackers. Enjoy!

TRISHA YEARWOOD’S CHARLESTON CHEESE DIP

Rebecca When I stumbled upon this recipe, I was only searching for a simple homemade dip for game night. But this one caught my eye and not for long my taste… Main Dish Recipes TRISHA YEARWOOD’S CHARLESTON CHEESE DIP European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 2.8/5

( 5 voted )

Ingredients

• 1/2 cup mayonnaise
• 1 (8 oz) package cream cheese, softened
• 1 cup sharp Cheddar cheese, grated
• 1/2 cup Monterey Jack cheese, grated
• 2 green onions, finely chopped
• 1/4 teaspoon cayenne pepper
• 8 butter crackers, such as Ritz, crushed
• 8 slices bacon, cooked and crumbled
• Crackers, for serving

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F.

Step 2: Mix the mayonnaise, cream cheese, cheddar, Monterey Jack cheeses, green onions, and cayenne pepper in a medium bowl. Combine until incorporated.

Step 3: Pour the mixture and spread it into a shallow baking dish. And top it with crushed crackers.

Step 4: Place inside the preheated oven and bake for about 15 minutes or until heated through.

Step 5: Once it's cooked, remove from the oven. Top with cooked bacon and serve with crackers. Enjoy!

These oven-roasted potatoes are simple to prepare, so with little effort, you can have a tasty side dish. You can use dried herbs but use them if you’ve got fresh at hand, by all way. I consider that high temperatures can burn fresh garlic, so roasted potatoes are one of the only times I like to use garlic powder instead of fresh ones. Feel free to be creative on these simple oven potatoes with the seasonings, it goes well, with pretty much everything.

Ingredients:

(1) bag (5 lbs) Red Potatoes, cut in chunks

(4) cloves Garlic, minced

(1) whole Onion, peeled and chopped

(2) pcs. green bell pepper seeded and chopped

(2) pcs. red bell pepper, seeded and chopped

1/4 cup Olive Oil

1/2 stick Land O’ Lakes Butter, Melted

1 tsp Lawry’s Seasoned Salt

1/2 tsp Cayenne Pepper

Kosher Salt And Freshly Ground Black Pepper

Directions:

Preheat the oven at about 425 degrees.

Put all the ingredients together in a large bowl, then pour the potatoes onto two rimmed baking sheets. Bake, shaking the pan twice, for 25 minutes.

Raise the heat at about500 degrees F. And bake, tossing twice, until it was crisp and golden for 15 minutes.

Sprinkle with salt and pepper before serving

Tips:

Although before roasting, you can peel the potatoes, or you can choose not to peel them. I love adding the skin flavor from russet or Idaho potatoes, and I love the red skin potatoes look and color too.

You can only cut the potatoes in half if you use them or if they are small, give them a poke, a bowl, or a knife before they are bake so that the steam escapes.

The good thing about making roasted potatoes is that at almost any temperature, you can roast them, and they are much easier to bake than baked potatoes. I consider the best results for a cropped outside and a fluffy interior with a higher temperature.

HOMEMADE BREAKFAST POTATOES

Rebecca These oven-roasted potatoes are simple to prepare, so with little effort, you can have a tasty side dish. You can use dried herbs but use them if you’ve got fresh… Main Dish Recipes HOMEMADE BREAKFAST POTATOES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• (1) bag (5 lbs) Red Potatoes, cut in chunks
• (4) cloves Garlic, minced
• (1) whole Onion, peeled and chopped
• (2) pcs. green bell pepper seeded and chopped
• (2) pcs. red bell pepper, seeded and chopped
• 1/4 cup Olive Oil
• 1/2 stick Land O’ Lakes Butter, Melted
• 1 tsp Lawry’s Seasoned Salt
• 1/2 tsp Cayenne Pepper
• Kosher Salt And Freshly Ground Black Pepper

Instructions

Preheat the oven at about 425 degrees.

Put all the ingredients together in a large bowl, then pour the potatoes onto two rimmed baking sheets. Bake, shaking the pan twice, for 25 minutes.

Raise the heat at about500 degrees F. And bake, tossing twice, until it was crisp and golden for 15 minutes.

Sprinkle with salt and pepper before serving

Tips:

Although before roasting, you can peel the potatoes, or you can choose not to peel them. I love adding the skin flavor from russet or Idaho potatoes, and I love the red skin potatoes look and color too.

You can only cut the potatoes in half if you use them or if they are small, give them a poke, a bowl, or a knife before they are bake so that the steam escapes.

The good thing about making roasted potatoes is that at almost any temperature, you can roast them, and they are much easier to bake than baked potatoes. I consider the best results for a cropped outside and a fluffy interior with a higher temperature

This beauty is just pure heaven! Thick, creamy, with fresh pops of blueberry plus the tart and sweet lemon flavor that comes together perfectly.

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Fresh Blueberry Cheesecake Recipe

INGREDIENTS

Nutty Graham Cracker Crust

1 c. graham cracker crumbs (Can roll with a rolling pin or use a food processor until finely ground)

1/2 c. old-fashioned rolled oats (Could use quick-cooking oats)

1/2 c. ground walnuts or nuts of your choice

1/2 c. butter or margarine or 8 tablespoons, melted

CHEESECAKE

1 (8-ounce package) cream cheese, softened

1 (14 ounce) can sweetened condensed milk (Not evaporated milk)

1/3 c. lemon juice

1 tsp. vanilla extract

Fresh Blueberry Topping

2 c. fresh blueberries (you could use frozen)

1/2 c. sugar

1 tbsp. cornstarch

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/2 c. water

1 tbsp. lemon juice

HOW TO MAKE FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

To Make The Nutty Graham Cracker Crust

Step 1: Prepare the oven by preheating it to 350 degrees. Grease an 8 x 8-inch pan.

Step 2: Combine the graham cracker crumbs, rolled oats, ground walnuts, and butter. Then, pour into the prepared pan and press onto the bottom.

Step 3: Place inside the preheated oven and bake for 10 to 12 minutes. Once done, remove the pan from the oven and let it cool.

FOR THE CHEESECAKE

Step 4: Mix the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract on high for 3 to 4 minutes. Then, pour it over the cooled crust and refrigerate for 3 hours.

To Make The Fresh Blueberry Topping

Step 5: Combine the Fresh Blueberry Topping ingredients except for the lemon juice. Bring to a boil and cook for 2 minutes until thickened while stirring constantly.

Step 6: Remove from the stove and stir in the lemon juice. Let it cool.

Step 7: Pour the topping over the chilled cheesecake.

Tip:
To ensure the freshness of the cake, keep it refrigerated. This recipe makes about 10 to 12 servings. You can use fresh fruits too like strawberries or blackberries.

FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

Rebecca This beauty is just pure heaven! Thick, creamy, with fresh pops of blueberry plus the tart and sweet lemon flavor that comes together perfectly. Please PIN THIS RECIPE TO any… Main Dish Recipes FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 8 voted )

Ingredients

• Nutty Graham Cracker Crust
• 1 c. graham cracker crumbs (Can roll with a rolling pin or use a food processor until finely ground)
• 1/2 c. old-fashioned rolled oats (Could use quick-cooking oats)
• 1/2 c. ground walnuts or nuts of your choice
• 1/2 c. butter or margarine or 8 tablespoons, melted
• CHEESECAKE
• 1 (8-ounce package) cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk (Not evaporated milk)
• 1/3 c. lemon juice
• 1 tsp. vanilla extract
• Fresh Blueberry Topping
• 2 c. fresh blueberries (you could use frozen)
• 1/2 c. sugar
• 1 tbsp. cornstarch
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 c. water
• 1 tbsp. lemon juice

Instructions

To Make The Nutty Graham Cracker Crust

Step 1: Prepare the oven by preheating it to 350 degrees. Grease an 8 x 8-inch pan.

Step 2: Combine the graham cracker crumbs, rolled oats, ground walnuts, and butter. Then, pour into the prepared pan and press onto the bottom.

Step 3: Place inside the preheated oven and bake for 10 to 12 minutes. Once done, remove the pan from the oven and let it cool.

FOR THE CHEESECAKE

Step 4: Mix the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract on high for 3 to 4 minutes. Then, pour it over the cooled crust and refrigerate for 3 hours.

To Make The Fresh Blueberry Topping

Step 5: Combine the Fresh Blueberry Topping ingredients except for the lemon juice. Bring to a boil and cook for 2 minutes until thickened while stirring constantly.

Step 6: Remove from the stove and stir in the lemon juice. Let it cool.

Step 7: Pour the topping over the chilled cheesecake.

Tip:
To ensure the freshness of the cake, keep it refrigerated. This recipe makes about 10 to 12 servings. You can use fresh fruits too like strawberries or blackberries.

You know that we have an insatiable sweet tooth and love to mix up new desserts and desserts as a cure to our cravings. Although most of our cakes start with the common meal, bakery, salt, and some combo of butter, sugar, eggs, and vanilla, this lazy oatmeal cake is a bit different. Rolling oats, which have been left to swim in boiling water, add a thick, nutritious element to the flour that makes a perfectly chewy and delicious cake.

The oats make this cake a little denser and add a slight taste that blends well with the other ingredients, so the icing brings it together and makes you want to lick your lips. If you look in your pantry and remember that you haven’t been cooking with oats lately, try this recipe – it’s such a great use for them, and fun to put a bit more nutritious value into your desserts!

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Oatmeal Cake Recipe

Ingredients:

1 cup uncooked (instant or regular) rolled oats

1 1/4 cups boiling water

1/2 cup butter (or you can use 1/2 cup margarine)

1 cup granulated sugar

1 tsp vanilla

2 eggs

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon

1/4 tsp nutmeg

For the toppings:

1/4 c butter or 1/4 c margarine, melted

1/2 cup brown sugar

3 tbsp cream or 3 tbsp milk

3/4 cup flaked coconut

1/3 cup chopped nuts (optional)

Directions:

Sweeten oats for 20 minutes in a shallow bowl in boiling water.

In the meantime, measure butter and sugar and beat to light.

Beat with vanilla and eggs.

Sift the rice, sift the soda and the spices, sift it up.

The oats are soaked and cool by this time.

Remove beaters and fold into soaked oats from the cream mixture.

Sift and insert in the flour mixture.

Turn in a 9′′ buttered pan and bake 40-50 minutes at 350 ° F.

Mix all the ingredients topping over.

Do not remove the cake from the bowl, but sprinkle the toppings warmly until they are golden in the cake.

LAZY DAY OATMEAL CAKE

Rebecca You know that we have an insatiable sweet tooth and love to mix up new desserts and desserts as a cure to our cravings. Although most of our cakes start… Main Dish Recipes LAZY DAY OATMEAL CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 5 voted )

Ingredients

• 1 cup uncooked (instant or regular) rolled oats
• 1 1/4 cups boiling water
• 1/2 cup butter (or you can use 1/2 cup margarine)
• 1 cup granulated sugar
• 1 tsp vanilla
• 2 eggs
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• For the toppings:
• 1/4 c butter or 1/4 c margarine, melted
• 1/2 cup brown sugar
• 3 tbsp cream or 3 tbsp milk
• 3/4 cup flaked coconut
• 1/3 cup chopped nuts (optional)

Instructions

Sweeten oats for 20 minutes in a shallow bowl in boiling water.

In the meantime, measure butter and sugar and beat to light.

Beat with vanilla and eggs.

Sift the rice, sift the soda and the spices, sift it up.

The oats are soaked and cool by this time.

Remove beaters and fold into soaked oats from the cream mixture.

Sift and insert in the flour mixture.

Turn in a 9′′ buttered pan and bake 40-50 minutes at 350 ° F.

Mix all the ingredients topping over.

Do not remove the cake from the bowl, but sprinkle the toppings warmly until they are golden in the cake.

These Lemon Cream Cheese Bars are a true family favorite. I remember vividly that growing up my mother used to bake this, which made us delighted every time. The succulent, fluffy bar cookies took the spotlight at every family gathering, every picnic, and every weekend beach trip and they’ve always been the first thing to be eaten up. I like this version more than a traditional lemon bar recipe because they ‘re much creamier and more like cheesecake. The buttery crust and crumble on top balance the sweet, fluffy lemony filling too. They ‘re so delicious; you will certainly love this recipe.

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Cream Cheese Bars Recipe

Ingredients:

cooking spray

2 (8 ounces) packages of refrigerated crescent roll dough (such as Pillsbury(R) Recipe Creations(R)), divided

2 lemons, zested and juiced, divided

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

2 tbsp butter, melted

3 tbsp white sugar

Directions:

Preheat oven at about 350 degrees F (175 degrees C). In a 9×13 inch baking dish, cover the bottom with aluminum foil and brush with cooking spray.

Add 1 can of crescent roll dough and press into the bottom of the prepared baking dish, reaching to the edges.

Add and combine the zest of 1 1/2 lemons and 2 lemon juice in a dish. Add cream cheese and 1/2 c of sugar in the lemon zest mixture, mix until smooth and creamy using an electric mixer. Layer over the crescent roll dough plate.

Spread the second can of crescent roll dough over the cream cheese mixture, stretch gently the dough to the edges. Over the layer of a crescent roll dough, brush melted butter. Combine the remaining lemon zest and 3 tbsp of sugar in a bowl, scatter over the butter.

In a preheated oven, bake the cake until the top is golden brown for about 30 minutes. Allow cooling for about 20 minutes. Lift cake from baking dish using foil; switch to a cutting board. Split into circles, leaving on the foil. Put the cake back in the baking dish and refrigerate for an hour to cool completely

LEMON CREAM CHEESE BARS

Rebecca These Lemon Cream Cheese Bars are a true family favorite. I remember vividly that growing up my mother used to bake this, which made us delighted every time. The succulent,… Main Dish Recipes LEMON CREAM CHEESE BARS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• cooking spray
• 2 (8 ounces) packages of refrigerated crescent roll dough (such as Pillsbury(R) Recipe Creations(R)), divided
• 2 lemons, zested and juiced, divided
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 2 tbsp butter, melted
• 3 tbsp white sugar

Instructions

Preheat oven at about 350 degrees F (175 degrees C). In a 9x13 inch baking dish, cover the bottom with aluminum foil and brush with cooking spray.

Add 1 can of crescent roll dough and press into the bottom of the prepared baking dish, reaching to the edges.

Add and combine the zest of 1 1/2 lemons and 2 lemon juice in a dish. Add cream cheese and 1/2 c of sugar in the lemon zest mixture, mix until smooth and creamy using an electric mixer. Layer over the crescent roll dough plate.

Spread the second can of crescent roll dough over the cream cheese mixture, stretch gently the dough to the edges. Over the layer of a crescent roll dough, brush melted butter. Combine the remaining lemon zest and 3 tbsp of sugar in a bowl, scatter over the butter.

In a preheated oven, bake the cake until the top is golden brown for about 30 minutes. Allow cooling for about 20 minutes. Lift cake from baking dish using foil; switch to a cutting board. Split into circles, leaving on the foil. Put the cake back in the baking dish and refrigerate for an hour to cool completely

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Fries and Potato Wedge Recipe

Ingredients

2 large baking potatoes cut into strips about like the size of regular fries.

after the potatoes are peeled and sliced, place them in a bowl of water with about two cups of ice cubes. soak for 30 minutes then pat dry with paper towels. (It is important not to skip this step); place only dry ingredients in a plastic bag:

1 Tbsp grated parmesan cheese from shaker

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp paprika

1/4 tsp black pepper

1 Tbsp olive oil use this same recipe for potato wedges below! great with fish!

Directions

Heat stove to 450 degrees. Preparing time is 30 minutes. I use an Aire Gourmet heating sheet, but any heating sheet should suffice.

Soak the cut potatoes in ice water for 30 minutes. Try not to skip this as it makes them fresh.

Blot the cut potatoes on a tea towel to remove moisture.

Combine all of the dry ingredients in a plastic bag. Mix with potatoes, tossing and kneading gently to coat. Drizzle with one tablespoon of olive oil. Kneading and tossing again to coat.

Now, arrange the potatoes in a single layer on the baking sheet.

Then bake for 30 – 35 minutes (or until golden brown). Note: There isn’t a need to turn the potatoes during cooking. 

Remove any potatoes into a paper towel-lined bowl that gets done too early so they don’t get overdone.

Making Potatoe Wedges: 

Prepare your potatoes as you would have for oven fries. However, you cut your potatoes into wedges and follow the rest of the recipe. When it comes to baking wedges, put them in a parchment paper to bake and allow for a couple of minutes to make sure they are completely done. Note: There isn’t a need to turn the potatoes during cooking. 

Best Oven Baked Fries and Potato Wedges

Rebecca Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Baked, Appetizer, etc…) To SAVE it for later… Ingredients 2 large baking potatoes cut into strips about like the… Main Dish Recipes Best Oven Baked Fries and Potato Wedges European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large baking potatoes cut into strips about like the size of regular fries.
• after the potatoes are peeled and sliced, place them in a bowl of water with about two cups of ice cubes. soak for 30 minutes then pat dry with paper towels.
• it is important not to skip this step!
• place only dry ingredients in a plastic bag:
• 1 Tbsp grated parmesan cheese from shaker
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1 Tbsp olive oil use this same recipe for potato wedges below! great with fish!

Instructions

Heat stove to 450 degrees. Preparing time is 30 minutes. I use an Aire Gourmet heating sheet, but any heating sheet should suffice.

Soak the cut potatoes in ice water for 30 minutes. Try not to skip this as it makes them fresh.

Blot the cut potatoes on a tea towel to remove moisture.

Combine all of the dry ingredients in a plastic bag. Mix with potatoes, tossing and kneading gently to coat. Drizzle with one tablespoon of olive oil. Kneading and tossing again to coat.

Now, arrange the potatoes in a single layer on the baking sheet.

Then bake for 30 - 35 minutes (or until golden brown). Note: There isn't a need to turn the potatoes during cooking. 

Remove any potatoes into a paper towel-lined bowl that gets done too early so they don't get overdone.

Making Potatoe Wedges: 

Prepare your potatoes as you would have for oven fries. However, you cut your potatoes into wedges and follow the rest of the recipe. When it comes to baking wedges, put them in a parchment paper to bake and allow for a couple of minutes to make sure they are completely done. Note: There isn't a need to turn the potatoes during cooking.