March 2020

If you ask me what’s my go-to appetizer, I’ll say without blinking it is the brown sugar kielbasa bites. But it’s not only a great appetizer but a delicious snack too. This is pretty easy to make, either in a slow cooker or stovetop and what’s great is you need only 3 ingredients. Beware though, it’s super addictive! Yesterday was my youngest child’s birthday. I baked his favorite chocolate cake and we surprised him with balloons and all but his face lit up when he saw this kielbasa bites over the table. He hugged me and thanked me for the surprise! Such a sweet little boy.

This is usually an appetizer but I sometimes eat it with rice and pasta. It is the best! I don’t know if you are going to like it but give it a try. It’s not going to disappoint you. As perfect as it is, we sometimes need to spice things up to see if it goes well with other food. By the way, I recommend you add chili powder and be very generous! Chilli takes it to the next level. It goes well with beer too! Yeah, it does! Cold beer and Kielbasa bites. That is gonna be the new trend! Just kidding. Anyway, enjoy it!

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Slowcooker Kielbasa Bites Recipe

INGREDIENTS

2 lbs Kielbasa, sliced into bite-sized pieces

3/4 cup cola

1 cup brown sugar

1/2 teaspoon chili powder (optional)

HOW TO MAKE SLOW COOKER BROWN SUGAR KIELBASA BITES

Step 1: Add the bite-sized Kielbasa, cola, brown sugar, and chili powder into a 3-quart slow cooker. Mix to combine.

Step 2: Cook on low for six hours, covered. And on high for three hours. Make sure to stir occasionally. Serve warm and enjoy!

Tip:
This recipe can be prepared on a stovetop too. Just combine all the ingredients in a saucepan and simmer for 15 to 30 minutes over medium heat.

SLOW COOKER BROWN SUGAR KIELBASA BITES

Rebecca If you ask me what’s my go-to appetizer, I’ll say without blinking it is the brown sugar kielbasa bites. But it’s not only a great appetizer but a delicious snack… Main Dish Recipes SLOW COOKER BROWN SUGAR KIELBASA BITES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lbs Kielbasa, sliced into bite-sized pieces
• 3/4 cup cola
• 1 cup brown sugar
• 1/2 teaspoon chili powder (optional)

Instructions

Step 1: Add the bite-sized Kielbasa, cola, brown sugar, and chili powder into a 3-quart slow cooker. Mix to combine.

Step 2: Cook on low for six hours, covered. And on high for three hours. Make sure to stir occasionally. Serve warm and enjoy!

Tip:
This recipe can be prepared on a stovetop too. Just combine all the ingredients in a saucepan and simmer for 15 to 30 minutes over medium heat.

Notes

To prepare on the stovetop, combine all ingredients in a medium saucepan and simmer over medium heat for 15-30 minutes.

These Cream Cheese Enchiladas are my favorite dish to date. I first made them back in 2010 and since been in love! I recommend this recipe to all my friends and family, but ensure you follow my ingredients FIRST before you go off with your own variation. A lady at work took my recipes and used different cheese and didn’t use chili pepper or sour cream! She later complained it wasn’t up to her standard. But, it was MY recipe but HER recipe. So, please try it with my recipe, step-by-step, and I can guarantee you’ll be satisfied with the dish!

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Chicken Enchiladas Recipe

Ingredients

5 ounces cream cheese, softened

1/4 cup sour cream

2 cups prepared salsa

1 cup shredded cheddar cheese, divided

1 cup shredded pepper-jack cheese, divided

2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed

1/2 teaspoon chili powder

1/4 teaspoon cumin

Salt and pepper

4 scallions, thinly sliced

8 8-inch flour tortillas

Directions

1. Preheat oven 325 degrees.

2. In a medium container, mix the cream cheese and sour cream. Mix in 1/2 cup salsa. Stir it in a 1/2 cup for each type of cheese.

3. In a second bowl, stir together the corn, cumin, chili powder, pepper, salt, chicken, and 1/2 of scallions.

4. Spread roughly 1/2 of a cup of salsa in the bottom of a baking dish. Place 1/2 cup filling on a tortilla, roll it up and put in a dish seam side down. Repeat.

5. Pour the remaining salsa over enchiladas, spreading to coat all of them. Sprinkle the rest with cheese.

6. Transfer dish to the preheated oven and bake for 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve hot.

Cream Cheese Chicken Enchiladas

Rebecca These Cream Cheese Enchiladas are my favorite dish to date. I first made them back in 2010 and since been in love! I recommend this recipe to all my friends… Main Dish Recipes Cream Cheese Chicken Enchiladas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 124 voted )

Ingredients

• 5 ounces cream cheese, softened
• 1/4 cup sour cream
• 2 cups prepared salsa
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded pepper-jack cheese, divided
• 2 cups cooked shredded chicken
• 1 cup frozen corn kernels, thawed
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• Salt and pepper
• 4 scallions, thinly sliced
• 8 8-inch flour tortillas

Instructions

1. Preheat oven 325 degrees.

2. In a medium container, mix the cream cheese and sour cream. Mix in 1/2 cup salsa. Stir it in a 1/2 cup for each type of cheese.

3. In a second bowl, stir together the corn, cumin, chili powder, pepper, salt, chicken, and 1/2 of scallions.

4. Spread roughly 1/2 of a cup of salsa in the bottom of a baking dish. Place 1/2 cup filling on a tortilla, roll it up and put in a dish seam side down. Repeat.

5. Pour the remaining salsa over enchiladas, spreading to coat all of them. Sprinkle the rest with cheese.

6. Transfer dish to the preheated oven and bake for 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve hot.

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Chocolate Oat Bars Recipe

Easy No-Bake Chocolate Oat Bars: Makes 16 to 20 bars | Prep Time: 15 minutes | Total Time: 2 hours 15 minutes

Ingredients

1 cup butter

½ cup brown sugar, packed

1 teaspoon pure vanilla extract

3 cups rolled oats

½ teaspoon ground cinnamon

¼ teaspoon kosher salt

1 cup dark chocolate chips

¾ cup chunky peanut butter

Directions

Line an 8-inch-by-8-inch preparing dish with material paper, and put in a safe spot.

In a pan, mix the butter, brown sugar, and vanilla concentrate. Heat over low heat, until the butter has liquefied and the sugar has broken down.

Include the oats, cinnamon, and salt. Cook, mixing continuously for 4 to 5 minutes.

Pour half of the oat blend into the readied preparing dish. Spread out the blend equally, pushing down.

In a little microwave-safe bowl, mix the chocolate chips and the nutty spread. Heat on high in the microwave, mixing in the middle of every augmentation, until liquefied and completely joined.

Pour 4/5 of the chocolate blend into the pan over the oats, saving about ¼ cup. Top with the rest of the oats and cover with the remaining ¼ cup chocolate blend.

Refrigerate for 4 hours, or until set.

Easy No-Bake Chocolate Oat Bars

Rebecca Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Breakfast,Dessert, etc…) To SAVE it for later… Easy No-Bake Chocolate Oat Bars: Makes 16 to 20 bars | Prep… Main Dish Recipes Easy No-Bake Chocolate Oat Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 12 voted )

Ingredients

• 1 cup butter
• ½ cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• 3 cups rolled oats
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 1 cup dark chocolate chips
• ¾ cup chunky peanut butter

Instructions

 

Line an 8-inch-by-8-inch preparing dish with material paper, and put in a safe spot.

In a pan, mix the butter, brown sugar, and vanilla concentrate. Heat over low heat, until the butter has liquefied and the sugar has broken down.

Include the oats, cinnamon, and salt. Cook, mixing continually for 4 to 5 minutes.

Pour half of the oat blend into the readied preparing dish. Spread out the blend equally, pushing down.

In a little microwave-safe bowl, mix the chocolate chips and the nutty spread. Heat on high in the microwave, mixing in the middle of every augmentation, until liquefied and completely joined.

Pour 4/5 of the chocolate blend into the pan over the oats, saving about ¼ cup. Top with the rest of the oats and cover with the remaining ¼ cup chocolate blend.

Refrigerate for 4 hours, or until set.

If that is what the Amish eat all the time, their own lives have to be stress-free since this poultry is incredibly easy! So moist and flavorful! There’s nothing to it, so that provided that you’ve got the time for you to let this bake and take care of itself, you can readily make this for lunch on a busy weeknight!

This recipe originates from an age-old issue of the currently defunct Gourmet magazine (I loved that magazine, and some of my favorite recipes come straight out of its pages). Gourmet took it out of Carol’s Calico Kitchen, a cafe in Lexington, MN.

This chicken basically bakes in a cream tub that’s less calorie-laden (it’s more healthy than it sounds since the majority of the cream drops on and you’re left with a yummy and moist chicken with undesirable fat) No, seriously! It isn’t heavy or greasy; it’s amazing.

It is not really pie-like, however a very classic German/Amish dish. This really is among my most favorites, ‘I made this with my mother earlier in the year.  We used carrots, that I really do like.

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Amish Chicken Recipe

Follow the ingredients below:

Ingredients:

6 -8 chicken pieces, cleaned

1 cup flour

2 teaspoons garlic powder

1 tablespoon salt

1 teaspoon pepper

2 teaspoons paprika

1 1/2 cups heavy whipping cream

1 1/2 cups water

Directions:

First, you dredge the chicken in the flour and seasoning. Then arrange the skin side up in a skillet.

Mix the cream and water. Then pour over the chicken.

Bake at 350 degrees for 1 1 / 2 hrs until your skin is golden brown.

Amish Chicken (it makes its own gravy while baking) supper tonight. So simple!

Rebecca If that is what the Amish eat all the time, their own lives have to be stress-free since this poultry is incredibly easy! So moist and flavorful! There’s nothing to… Main Dish Recipes Amish Chicken (it makes its own gravy while baking) supper tonight. So simple! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.1/5

( 164 voted )

Ingredients

• 6 -8 chicken pieces, cleaned
• 1 cup flour
• 2 teaspoons garlic powder
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 teaspoons paprika
• 1 1/2 cups heavy whipping cream
• 1 1/2 cups water

Instructions

First, you dredge the chicken in the flour and spices. Then arrange the skin side up in a skillet.

Mix the cream and water. Then pour over the chicken.

Bake at 350 degrees for 1 1 / 2 hrs until your skin is golden brown.

Cabbage is one of those vegetables that are always benched. They’re overrated, inexpensive, and available year-round. But what many people don’t know is that cabbage has impressive health benefits; it’s packed with nutrients, Vitamin C, it can lower the blood pressure, an excellent source of Vitamin K, and the list goes on. Cabbage is a simple and modest vegetable that tastes amazing too! One recipe that stood out to me is this fried cabbage with bacon, onion, and garlic. It’s effortless, the ingredients are basic; bacon, onion, cabbage, and garlic that are amazingly put together for a flavorful and delicious side dish. So if you are looking for a slightly salty, slightly sweet, buttery, delicious, not to mention hearty dinner, then you should try this. I was also amazed myself, I never thought that fried cabbage would be so good! And of course, it’s bursting with crunchy bacon so there’s nothing more I can ask for.

Cabbage Recipe

INGREDIENTS

1 lb bacon, finely chopped

1 medium onion, chopped

2 lbs cabbage, finely diced

1/4 teaspoon red pepper flakes

2 cloves garlic, minced

1/2 teaspoon black pepper

1 teaspoon olive oil

1/2 teaspoon salt

HOW TO MAKE FRIED CABBAGE WITH BACON, ONION, AND GARLIC\

Step 1: In a skillet, fry the bacon while occasionally stirring until the fat renders and the bacon crispy.

Step 2: Transfer the bacon on paper towels to drain. Set aside.

Step 3: Chopped the onion and minced 2 cloves garlic. Add them in a pan and stir until translucent.

Step 4: Add in the cabbage, pepper flakes, and salt. Stir until the cabbage is tender. If you want it softer you can put a lid on the frying pan to steam it.

Step 5: Once the cabbage is tender, sprinkle over the crumbled bacon. Mix well.

Step 6: Serve immediately or store in the fridge. It’ll last for about a day or two. Reheat when ready to serve.

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Rebecca Cabbage is one of those vegetables that are always benched. They’re overrated, inexpensive, and available year-round. But what many people don’t know is that cabbage has impressive health benefits; it’s… Main Dish Recipes FRIED CABBAGE WITH BACON, ONION, AND GARLIC European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb bacon, finely chopped
• 1 medium onion, chopped
• 2 lbs cabbage, finely diced
• 1/4 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1 teaspoon olive oil
• 1/2 teaspoon salt

Instructions

Step 1: In a skillet, fry the bacon while occasionally stirring until the fat renders and the bacon crispy.

Step 2: Transfer the bacon on paper towels to drain. Set aside.

Step 3: Chopped the onion and minced 2 cloves garlic. Add them in a pan and stir until translucent.

Step 4: Add in the cabbage, pepper flakes, and salt. Stir until the cabbage is tender. If you want it softer you can put a lid on the frying pan to steam it.

Step 5: Once the cabbage is tender, sprinkle over the crumbled bacon. Mix well.

Step 6: Serve immediately or store in the fridge. It'll last for about a day or two. Reheat when ready to serve.

Notes

Nutritional Facts: 193 calories 12.5 g fat 15.5 g carbohydrates 5.4 g protein 19 mg cholesterol 1435 mg sodium

Grandma’s Lemon Meringue Pie is a fun, creamy, and tangy recipe with a toasted meringue on top. For any reason, it is a simple dessert recipe: Christmas, Easter, or any dessert table with desserts such as Peanut Butter Lasagna.  Lemon is still a success all over us. We enjoy it in any shape — pastries, restaurants, bread, muffins with lemon poppy seed, sweet or savory dishes. Sometimes when we think of lemon, we think of Spring and Summer because of its bright hue, but lemons are fantastic all winter (which is when they’re in season), and there’s no reason to enjoy this Lemon Meringue Pie every week of the year.

Ingredients:

1 cup white sugar

2 tbsp All-purpose flour

3 tbsp cornstarch

1/4 tsp salt

1 1/2 cups water

(2) lemons, juiced and zested

2 tbsp butter

(4) egg yolks, beaten

1 (9 inches) pie crust, baked

(4) egg whites

6 tbsp white sugar

Directions:

Preheat oven at about 175 degrees C (350 degrees F).

To Make Lemon Filling: Whisk 1 cup of sugar, flour, cornstarch, and salt together in a medium saucepan. Add and stir in water, juice with lemon, and zest with lemon. Cook over medium-high heat, cook and stir until the mixture reaches a boil, add milk. In a small bowl, put the egg yolks and slowly whisk in 1/2 cup hot sugar mixture. Whisk back egg yolk into the remaining sugar mixture. Bring to a boil and continue cooking, stir until thick. Take off heat. Pour into baked pastry shell for filling.

To Make Meringue: Whip egg whites in a large glass or metal bowl until it is foamy. Gradually add sugar, and keep whipping until stiff peaks form. Pour the meringue over the pie, seal the edges into the crust.

In a preheated oven, bake it for 10 minutes until the meringue is golden brown.

Tips:

Be sure the egg whites don’t have a hint of egg yolk or grease, or it won’t whip

Be sure to incorporate all the sugar in your meringue before spreading it onto your filling — give it a rub between two fingers to be sure

Your meringue needs to touch the pastry on the edges all the way around — this stops them from separating from each other and creating a watery layer.

Go slow and steady — in this recipe, several steps involve patience (whipping the egg whites, preparing the filling) and attention, so just enjoy the process.

Grandma’s Lemon Meringue Pie

Rebecca Grandma’s Lemon Meringue Pie is a fun, creamy, and tangy recipe with a toasted meringue on top. For any reason, it is a simple dessert recipe: Christmas, Easter, or any… Main Dish Recipes Grandma’s Lemon Meringue Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup white sugar
• 2 tbsp All-purpose flour
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• (2) lemons, juiced and zested
• 2 tbsp butter
• (4) egg yolks, beaten
• 1 (9 inches) pie crust, baked
• (4) egg whites
• 6 tbsp white sugar

Instructions

Preheat oven at about 175 degrees C (350 degrees F).

To Make Lemon Filling: Whisk 1 cup of sugar, flour, cornstarch, and salt together in a medium saucepan. Add and stir in water, juice with lemon, and zest with lemon. Cook over medium-high heat, cook and stir until the mixture reaches a boil, add milk. In a small bowl, put the egg yolks and slowly whisk in 1/2 cup hot sugar mixture. Whisk back egg yolk into the remaining sugar mixture. Bring to a boil and continue cooking, stir until thick. Take off heat. Pour into baked pastry shell for filling.

To Make Meringue: Whip egg whites in a large glass or metal bowl until it is foamy. Gradually add sugar, and keep whipping until stiff peaks form. Pour the meringue over the pie, seal the edges into the crust.

In a preheated oven, bake it for 10 minutes until the meringue is golden brown.

Tips:

Be sure the egg whites don't have a hint of egg yolk or grease, or it won't whip

Be sure to incorporate all the sugar in your meringue before spreading it onto your filling — give it a rub between two fingers to be sure

Your meringue needs to touch the pastry on the edges all the way around — this stops them from separating from each other and creating a watery layer.

Go slow and steady — in this recipe, several steps involve patience (whipping the egg whites, preparing the filling) and attention, so just enjoy the process

Notes

Nutrition Info: Per Serving: 298 calories; 10.3 g fat; 49.7 g carbohydrates; 4.4 g protein; 110 mg cholesterol; 229 mg sodium.

This pie has the filling and whipping cream that we love, and the chocolate cookie crust is out of this world. Just make sure the cookie crust is pre-boiled, so it stays sweet and crunchy. The pie comes together in only 20 minutes but cooks it in advance because it takes time to chill out. We use a mix of new and store-bought whipped cream to add even more deliciousness to this dessert. When we need a chocolate pastry fix, this is a great go-to solution. We know your whole family will fall in love with this delicious treat.

I love the crunchy and toasty graham cracker crust under the silky and smooth chocolate pudding layer in particular, always a fan of the texture. Speak about a pie in a dream. It is just good, simple, can’t-go-wrong, everyone-loves-it, super-easy-to-make, was-around-for the time being, chocolate pie with a pudding filling and my beloved could eat a slice of it, every day of his life and never get bored.  You can customize your pie by adding other ingredients like berries. Even a pie-hater would enjoy a luxurious pastry.

Ingredients:

CHOCOLATE PUDDING AND PIE FILLING

Dry Ingredients:

1/2 cup Hershey’s cocoa powder

1 1/8 cup sugar

1/3 cup cornstarch

1 tsp salt

Wet Ingredients:

3 Cups milk

3 tbsp butter

1 1/2 tsp good vanilla extract

TIP: Top with sweetened whipped cream

Directions:

Add and mix all of the dry ingredients in a saucepan, whisk well.

In the pan, gradually add the milk to the dry ingredients. Whisk until smooth and combine.

Cook over high-heat medium, for a minute. Stir and allow it to boil.

Remove from the heat. Add and whisk butter and vanilla, stir until combine.

Pour into serving dishes, or 9 inches cooled bake pie crust. Use a plastic wrap to cover the dish. Cool for 4 to 6 hours until firm. Sprinkle with chilled sweetened whip cream on top, serve.

ALL TIME FAVORITE Chocolate Pudding and Pie Filling

Rebecca This pie has the filling and whipping cream that we love, and the chocolate cookie crust is out of this world. Just make sure the cookie crust is pre-boiled, so… Main Dish Recipes ALL TIME FAVORITE Chocolate Pudding and Pie Filling European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• CHOCOLATE PUDDING AND PIE FILLING
• Dry Ingredients:
• 1/2 cup Hershey’s cocoa powder
• 1 1/8 cup sugar
• 1/3 cup cornstarch
• 1 tsp salt
• Wet Ingredients:
• 3 Cups milk
• 3 tbsp butter
• 1 1/2 tsp good vanilla extract
• TIP: Top with sweetened whipped cream

Instructions

Add and mix all of the dry ingredients in a saucepan, whisk well.

In the pan, gradually add the milk to the dry ingredients. Whisk until smooth and combine.

Cook over high-heat medium, for a minute. Stir and allow it to boil.

Remove from the heat. Add and whisk butter and vanilla, stir until combine.

Pour into serving dishes, or 9 inches cooled bake pie crust. Use a plastic wrap to cover the dish. Cool for 4 to 6 hours until firm. Sprinkle with chilled sweetened whip cream on top, serve.