April 2020

This cheesy recipe will certainly make your mouth water. A little twist to an old favourite. Use a potato master and thoroughly mash potatoes for a creamier casserole. Twice-baked potatoes become a creamy, cheesy saucepan that becomes everybody’s preferred part immediately. It’s not an easy way to make simple baked potatoes extravagant.

The great thing about this recipe is it’s very polyvalent! You may even make Crock Pot Baked Potatoes using leftover potatoes. You can also boil potatoes in a rush with a few garlic cloves. So simple. I can only say it was an immense hit at the dinner table with my guys. A few weeks ago I did and they’re asking for it again already. The preparation time appears to be a lot but it’s baked and bacon fry. The day before, this step can be taken.

They are slightly different from twice the amount of baked potatoes because they are chunkier than typical mashed potatoes. If you want more mashed potato flavours, just make sure you have a mash after you have baked them. This dish is good throughout the year as a great side dish but is also a thanksgiving fantastic.

Preparation Time: 1 hour
Cooking Time: 20 Minutes
Serves: 6-8
Method: Bake

Ingredients

7 medium red potatoes, baked

1/4 tsp salt

1/4 tsp black pepper

1 lb bacon, cooked and crumbled

3 c sour cream

2 c mozzarella cheese, shredded

2 c cheddar cheese, shredded

3 green onion, sliced

Directions:

1. Cut the baked potatoes into 1-inch cubes

2. Grate a baking platter 13×9. Grate.

3. In a grated baking dish, place half of the potatoes.

4. Sprinkle the salt, pepper, and bacon. Put half savoury cream on top.

5. Then add half of the cheddar and mozzarella cheeses. Salt, pepper, bacon, sour cream and cheese repeat the layers.

6. Cook for 20-25 minutes uncovered at 350 ° C or until cheese is melted.

7. Sprinkle the green onion in slices.

Baked Twice Potato Casserole

Rebecca This cheesy recipe will certainly make your mouth water. A little twist to an old favourite. Use a potato master and thoroughly mash potatoes for a creamier casserole. Twice-baked potatoes… Main Dish Recipes Baked Twice Potato Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 7 medium red potatoes, baked
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 lb bacon, cooked and crumbled
• 3 c sour cream
• 2 c mozzarella cheese, shredded
• 2 c cheddar cheese, shredded
• 3 green onion, sliced

Instructions

1. Cut the baked potatoes into 1-inch cubes

2. Grate a baking platter 13x9. Grate.

3. In a grated baking dish, place half of the potatoes.

4. Sprinkle the salt, pepper, and bacon. Put half savoury cream on top.

5. Then add half of the cheddar and mozzarella cheeses. Salt, pepper, bacon, sour cream and cheese repeat the layers.

6. Cook for 20-25 minutes uncovered at 350 ° C or until cheese is melted.

7. Sprinkle the green onion in slices.

This recipe was about for quite a while, and for so long as I can remember it was essential at Turkish dinners. I’ll bring this potluck turkey dinner casserole with me. Corn Casserole serves a selection of cheese and chives at your holiday table. A smooth and creamy maize pudding with two maize types, sweet cream, and melted butter. How easy it is you’ll love! Everyone will ask this recipe for you.

The inside is creamy and buttery with a soft golden crust and optional cheese. You will love how fast, simple and delicious this buttery casserole is if you have not tried homemade corn casserole before. Let’s be true, Thanksgiving’s about side dishes. If you are like me, you take a bit of Turkish to be kind and load all the sides onto your plate. Creamy maize casserole is the favourite side dish in our family because it can be prepared in advance!

Admit it or not, side dishes is one thing that we look forward to during occasions. So what are you waiting for? Try and follow this simple recipe.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 6-8
Method: Bake

Ingredients

1 can(s) creamed corn, undrained; 14.75 oz

1 can(s) corn, drained; 15.25 oz.

1 box Jiffy cornbread mix (8.5 oz) or use the below substitution

2 large eggs

1 stick butter, melted

3 c shredded cheddar cheese

1 c sour cream

COPYCAT JIFFY MIX

2/3 c all-purpose flour

1/4 tsp salt

1 Tbsp baking powder

3 Tbs sugar

1/2 c cornmeal

Directions:

1. Preheat 350 F of the oven. Combine all the ingredients, except for half of the cheese, to make corn casserole.

2. Grate a bakery platter of 13×9.

3. Into the bakery, pour the corn casserole.

4. Bake at 350 ° F and cook the casserole for 35-40 minutes until the centre is set.

5. Remaining from cheese sprinkle.

6. Bake 5-10 minutes for another one.

7. Enjoy your corn casserole with your loved ones

Easy Corn Casserole Recipe

Rebecca This recipe was about for quite a while, and for so long as I can remember it was essential at Turkish dinners. I’ll bring this potluck turkey dinner casserole with… Main Dish Recipes Easy Corn Casserole Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 1 can(s) creamed corn, undrained; 14.75 oz
• 1 can(s) corn, drained; 15.25 oz.
• 1 box Jiffy cornbread mix (8.5 oz) or use the below substitution
• 2 large eggs
• 1 stick butter, melted
• 3 c shredded cheddar cheese
• 1 c sour cream
• COPYCAT JIFFY MIX
• 2/3 c all-purpose flour
• 1/4 tsp salt
• 1 Tbsp baking powder
• 3 Tbs sugar
• 1/2 c cornmeal

Instructions

1. Preheat 350 F of the oven. Combine all the ingredients, except for half of the cheese, to make corn casserole.

2. Grate a bakery platter of 13x9.

3. Into the bakery, pour the corn casserole.

4. Bake at 350 ° F and cook the casserole for 35-40 minutes until the centre is set.

5. Remaining from cheese sprinkle.

6. Bake 5-10 minutes for another one.

7. Enjoy your corn casserole with your loved ones

These cheese bacon potatoes are bound to be your holiday table’s favourite side dish. This is the ultimate food comfort. Who doesn’t love the bacon?! This recipe has turned out SO GOOD with small pumpkins, seasonings, bacon & melted cheese! My whole family loved it! It was incredibly easy to assemble because I used these small creamers. There was no boiling! In addition to this, cream potato is pre-washed and the skin is thin and tender, so I can ski the lavish and peeling steps.

A long roasting time and a good sprinkling of bacon grate is the secret to this potato recipe. The bacon flavour of smoky bacon has a nice, crisp, flourishing centre on the edges of every potato for extra minutes. Potatoes are also nutritious. This recipe is certainly covered in cheese and bacon, but it’s one such fun recipes that you only make occasionally that you know that everybody has a guaranteed hit

Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 6-8
Method: Bake

Ingredients

6 potatoes; peeled & thinly sliced

1/2 c onion; chopped

2 c cheddar cheese; shredded

1 c bacon; cooked and crumbled; approx. 1 pound

2 c milk

1/2 c half & half

4 Tbsp flour

4 Tbsp butter

salt and pepper

Directions:

1. Saute onions in butter in a big bowl until the onion is soft

2. In a little bowl, mix salt with pepper. Mix the flour mixture and stir in an onion mix.

3. Stir in milk and half of half. Mix and cook medium heat until thickened (approximately 3 minutes). Turn off heat

4. Into sauce and stir until melted and sliced, add 1 1/2 cup of cheese.

5. Furthermore, add potatoes sliced, bacon and mix well.

6. In a casserole dish with no-stick spray, pour the mixture into it. Bake at 350 for 35 minutes, cover with foil.

7. Take foil, sprinkle reserved cheese on top and return to the oven for 30 more minutes or until potatoes are soft.

8. Let the sauce thicken before serving for a couple of minutes.

Cheesier Bacon Potatoes

Rebecca These cheese bacon potatoes are bound to be your holiday table’s favourite side dish. This is the ultimate food comfort. Who doesn’t love the bacon?! This recipe has turned out… Main Dish Recipes Cheesier Bacon Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 6 potatoes; peeled & thinly sliced
• 1/2 c onion; chopped
• 2 c cheddar cheese; shredded
• 1 c bacon; cooked and crumbled; approx. 1 pound
• 2 c milk
• 1/2 c half & half
• 4 Tbsp flour
• 4 Tbsp butter
• salt and pepper

Instructions

1. Saute onions in butter in a big bowl until the onion is soft

2. In a little bowl, mix salt with pepper. Mix the flour mixture and stir in an onion mix.

3. Stir in milk and half of half. Mix and cook medium heat until thickened (approximately 3 minutes). Turn off heat

4. Into sauce and stir until melted and sliced, add 1 1/2 cup of cheese.

5. Furthermore, add potatoes sliced, bacon and mix well.

6. In a casserole dish with no-stick spray, pour the mixture into it. Bake at 350 for 35 minutes, cover with foil.

7. Take foil, sprinkle reserved cheese on top and return to the oven for 30 more minutes or until potatoes are soft.

8. Let the sauce thicken before serving for a couple of minutes.

It is easy to make this casserole, and it can be cooked and heated when necessary. I’ve got a whole saucepan dish in the fridge for whoever wants a taste of this delicious casserole. The base is produced with a mixture of beef and tomatoes and a layer of pasta (any type works well) then covered with mild cheddar and diced picking.

Skip the drive and satisfy the hunger of your family at home with a warm, bonded entry that just feels right when the weather is chilly. The winter answer to the summer cookouts of our Cheeseburger Casserole: the dish offers all you love for a fresh cheeseburger, but you could quickly throw all this together in the comfort of your kitchen. In a convenient casserole combine your favourite burger toppings with a flaccid pastry.

Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Serves: 6-9
Method: Bake

INGREDIENTS MIXED WITH MEAT

1 lb ground meat

1 Tbsp beef bouillon, canned

2-3 Tbsp Worcestershire sauce

1 tsp yellow mustard

3 tsp ketchup

1/2 tsp garlic powder

1/2 tsp onion powder

1 Tbsp seasoned salt (Lawry’s)

SEPARATE LAYERS OF THE CASSEROLE

1 box macaroni and cheese

6 slice bread

2 c cheddar cheese, shredded

1/2 small onion, minced

3 large pickles

Directions:

1. Heat a 440-degree oven in advance. Butter 6 bread slices.

2. In an ungreased bakery dish, put butter-side down.

3. Sprinkle over the bread 1 cup of cheddar scraped cheese

4. Prepare the mac ‘n’ box for the directions of the package. You can also begin meat during this time.

5. In a large skillet, combine all the “meat-mixed ingredients.”

6. Brown the meat to almost complete. Some pieces of meat that are not cooked throughout still should be available.

7. The mac ‘n’ cheese should now be made and poured on the cheesed bread.

8. Then, on the mac ‘n’ cheese, pour the meat.

9. Sprinkle over the meat with the other cup of shredded cheese.

10. Sprinkle the onions and pickles on top.

11. Finally, you will have your ketchup bottle and pull up the casserole with the “zig-zag” of ketchup.

12. Bake until all the cheese is melt and the meat has finished for 20-25 minutes.

Favorite Cheeseburger Casserole

Rebecca It is easy to make this casserole, and it can be cooked and heated when necessary. I’ve got a whole saucepan dish in the fridge for whoever wants a taste… Main Dish Recipes Favorite Cheeseburger Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 lb ground meat
• 1 Tbsp beef bouillon, canned
• 2-3 Tbsp Worcestershire sauce
• 1 tsp yellow mustard
• 3 tsp ketchup
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 Tbsp seasoned salt (Lawry's)
• SEPARATE LAYERS OF THE CASSEROLE
• 1 box macaroni and cheese
• 6 slice bread
• 2 c cheddar cheese, shredded
• 1/2 small onion, minced
• 3 large pickles

Instructions

1. Heat a 440-degree oven in advance. Butter 6 bread slices.

2. In an ungreased bakery dish, put butter-side down.

3. Sprinkle over the bread 1 cup of cheddar scraped cheese

4. Prepare the mac 'n' box for the directions of the package. You can also begin meat during this time.

5. In a large skillet, combine all the "meat-mixed ingredients."

6. Brown the meat to almost complete. Some pieces of meat that are not cooked throughout still should be available.

7. The mac 'n' cheese should now be made and poured on the cheesed bread.

8. Then, on the mac 'n' cheese, pour the meat.

9. Sprinkle over the meat with the other cup of shredded cheese.

10. Sprinkle the onions and pickles on top.

11. Finally, you will have your ketchup bottle and pull up the casserole with the "zig-zag" of ketchup.

12. Bake until all the cheese is melt and the meat has finished for 20-25 minutes.

The traditional Chicken Pot Pie recipe includes a flourishing buttery crust, a creamy sauce and a warm combination of chicken and veggies. It is also super easy to make, making it an outstanding recipe for both beginners and busy families.

Preparation Time: 45 Minutes
Cooking Time: 30 Minutes
Serves: 6-8
Method: Bake

Ingredients

2 lb chicken breasts, boneless and skinless

2 c chicken broth (enough to cover breasts)

1/2 tsp salt

1/4 tsp ground black pepper

1 1/2 c half and half

Tbsp butter (yes, 3 tablespoons!)

1 medium onion, chopped

1 c celery, chopped

1/3 c all-purpose flour

1 1/2 c frozen mixed vegetables, thawed (I use green beans, corn, carrots, and peas)

2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)

1 Tbsp parsley, freshly chopped

1/2 tsp thyme, dried

2 pie pastry (for double-crust pie)

1 egg, lightly beaten

Directions:

1. Mix the chicken breasts, chicken broth, salt, and pepper in a large bowl over medium-high heat. Boil and reduce to low heat. Cover and cook for 30 minutes, or before the chicken is not pink in the middle and the juices are clear.

2. Take the chicken off and let it cool. Pour into a measuring cup the remaining chicken broth mix. Let stand; fat spoon. Let stand. Add sufficient canned broth to equal 1 cup if necessary. Add half of it to 2 1/2 cups in a mixture of broth. Cut the chicken into pieces of 1/2 inch.

3. In the same pot, stir in medium heat butter or margarine. Add celery to the onion. Three minutes of sauteing, stirring. Remove the meal until well mixed. Stir in the mixture of broth and herbs gradually. Stir constantly, simmering, thickening and boiling the sauce. In the broth, stir and combine the chicken and vegetables.

4. Line one deep pastry dish with one of the baked goods and mix almost to the top.

5. Cover the mixture with the second pastry, “closing the edges” with the top and bottom pinched and then pressed against the lip of the plate. Cut a couple of flakes into the pastry and brush with beaten egg. Use any remaining scraps of the pastries to create a top design.

6. Bake for 30 minutes at a temperature of 400 degrees or until crust is golden brown, bubbling. Cool and serve for 10 minutes. The ingredients are thick and creamy when they are completed.

The famous Traditional Chicken Pie

Rebecca The traditional Chicken Pot Pie recipe includes a flourishing buttery crust, a creamy sauce and a warm combination of chicken and veggies. It is also super easy to make, making… Main Dish Recipes The famous Traditional Chicken Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 lb chicken breasts, boneless and skinless
• 2 c chicken broth (enough to cover breasts)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 1/2 c half and half
• Tbsp butter (yes, 3 tablespoons!)
• 1 medium onion, chopped
• 1 c celery, chopped
• 1/3 c all-purpose flour
• 1 1/2 c frozen mixed vegetables, thawed (I use green beans, corn, carrots, and peas)
• 2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
• 1 Tbsp parsley, freshly chopped
• 1/2 tsp thyme, dried
• 2 pie pastry (for double-crust pie)
• 1 egg, lightly beaten

Instructions

1. Mix the chicken breasts, chicken broth, salt, and pepper in a large bowl over medium-high heat. Boil and reduce to low heat. Cover and cook for 30 minutes, or before the chicken is not pink in the middle and the juices are clear.

2. Take the chicken off and let it cool. Pour into a measuring cup the remaining chicken broth mix. Let stand; fat spoon. Let stand. Add sufficient canned broth to equal 1 cup if necessary. Add half of it to 2 1/2 cups in a mixture of broth. Cut the chicken into pieces of 1/2 inch.

3. In the same pot, stir in medium heat butter or margarine. Add celery to the onion. Three minutes of sauteing, stirring. Remove the meal until well mixed. Stir in the mixture of broth and herbs gradually. Stir constantly, simmering, thickening and boiling the sauce. In the broth, stir and combine the chicken and vegetables.

4. Line one deep pastry dish with one of the baked goods and mix almost to the top.

5. Cover the mixture with the second pastry, "closing the edges" with the top and bottom pinched and then pressed against the lip of the plate. Cut a couple of flakes into the pastry and brush with beaten egg. Use any remaining scraps of the pastries to create a top design.

6. Bake for 30 minutes at a temperature of 400 degrees or until crust is golden brown, bubbling. Cool and serve for 10 minutes. The ingredients are thick and creamy when they are completed.

It might sound complicated to prepare baked spaghetti, but that isn’t. It’s like preparing spaghetti and the white sauce regularly and baked. The white sauce or sauce of béchamel helps to make the dish richer and denser. It offers a magnificent taste that pampers the palates. Especially, if a slice of toast butter is found in my plate, I love baking spaghetti. You can add this to my list as a comfort meal.

If you don’t like a mushroom, please feel free to leave them away. When you love mushrooms, I recommend using shiitake because they are so wonderfully delicious. Or, with dried porcinis rebuilt with hot water, creminis can be increased. You make baked spaghetti almost as lasagna would. It is a coated, baked saucer with a sauce of tomato meat, mozzarella, ricotta, Parmesan and pasta. The eggs help to attach noodles so that even rectangles are easily cut out and served without fallen apart. This Baked Spaghetti recipe is a spaghetti version that is easy to dress and is ideal to add to a family for a dining room and the best pasta.

Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Serves: 8-10
Method: Bake

Ingredients

16 oz cooked spaghetti noodles

1 c chopped onions

1 c green peppers

1 Tbsp margarine

1 can(s) (28 oz) chopped tomatoes

1 tsp oregano

1 clove garlic (or 1/2 teaspoon garlic seasoning)

1 lb cooked ground beef (can substitute chicken or Italian sausage)

2 c mozzarella cheese

1 can(s) cream of mushroom soup (use cream of chicken if you use chopped chicken)

1/2 c water

1/2 c Parmesan cheese

Directions:

1. Saute the onion and green pepper in margarine. Add tomatoes, oregano, garlic, and beef and stir occasionally to avoid sticking into the pan. Simmer for 10 minutes

2. Put in the bottom of 9 X 13 “greased pots 1/2 of the cooked spaghetti. Top with 1/2 of the mixture of veg/meat. 1 cup of mozzarella and repeating layer of the next top .. Mix the soup and the water and spread over the saucepan. Parmesan cheese topping.

3. Bake uncovered for 30 minutes on 350 degrees

Easy to make Baked Spaghetti

Rebecca It might sound complicated to prepare baked spaghetti, but that isn’t. It’s like preparing spaghetti and the white sauce regularly and baked. The white sauce or sauce of béchamel helps… Main Dish Recipes Easy to make Baked Spaghetti European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 oz cooked spaghetti noodles
• 1 c chopped onions
• 1 c green peppers
• 1 Tbsp margarine
• 1 can(s) (28 oz) chopped tomatoes
• 1 tsp oregano
• 1 clove garlic (or 1/2 teaspoon garlic seasoning)
• 1 lb cooked ground beef (can substitute chicken or Italian sausage)
• 2 c mozzarella cheese
• 1 can(s) cream of mushroom soup (use cream of chicken if you use chopped chicken)
• 1/2 c water
• 1/2 c Parmesan cheese

Instructions

1. Saute the onion and green pepper in margarine. Add tomatoes, oregano, garlic, and beef and stir occasionally to avoid sticking into the pan. Simmer for 10 minutes

2. Put in the bottom of 9 X 13 "greased pots 1/2 of the cooked spaghetti. Top with 1/2 of the mixture of veg/meat. 1 cup of mozzarella and repeating layer of the next top .. Mix the soup and the water and spread over the saucepan. Parmesan cheese topping.

3. Bake uncovered for 30 minutes on 350 degrees

Chicken spaghetti is a unique American saucepan, which epitomizes comfort in a creamy and cheesy sauce: tender noodles and shredded chicken. It’s historically made from canned cream soups and vegetables such as tomatoes or mushrooms, but the one characteristic feature of chicken spaghetti breaks up the spaghetti into small pieces before they’re cooked.

Chicken Spaghetti is one of the easy, cheesy casserole dishes that will soon become your favourite family in your home. It’s in mine, I know! Tender chicken and pasta are sprinkled in a simple homemade cheese sauce and baked. A simple and easy recipe with a lovely snap to the south, yet warm and smooth. An excellent way to use last night’s chicken.

Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Serves: 4-6
Method: Stove Top

Ingredients

1 lb boneless, skinless chicken breasts

1 lb Velveeta cheese, regular or Mexican

1 can(s) Rotel tomatoes, regular or hot

1 lb spaghetti pasta

1 stick butter

1 can(s) cream of chicken soup, undiluted

1 can(s) cream of mushroom soup, undiluted

1 medium onion, chopped

1 bell pepper, red or green, chopped

salt and pepper to taste

Directions:

1. Boil chicken breasts in a large pot add 1/2 salt teaspoon and 1/2 black pepper teaspoon to water.

2. Wait for it until its completely done for about 10-12 minutes, then remove the chicken.

3. In the remaining broth, boil spaghetti pasta as directed in the package.

4. After completing the procedure, drain pasta and throw away the water. Don’t rinse, put aside the pasta.

5. In the same (empty) pot melt the butter and saute with the onion and bell pepper.

6. Add to the sauteed onion mixture tomatoes, soup, cooked chicken, one at a time, and spaghetti. Mix well.

7. Add the cheese and mix well. Mix well. Flavour with salt and pepper. Heat until you melt the cheese thoroughly to avoid burning the mixture.

8. Suggestion for serving: Top with Parmesan freshly grated cheese and with a salad and/or hot garlic bread.

Tasty Chicken Spaghetti

Rebecca Chicken spaghetti is a unique American saucepan, which epitomizes comfort in a creamy and cheesy sauce: tender noodles and shredded chicken. It’s historically made from canned cream soups and vegetables… Main Dish Recipes Tasty Chicken Spaghetti European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 lb Velveeta cheese, regular or Mexican
• 1 can(s) Rotel tomatoes, regular or hot
• 1 lb spaghetti pasta
• 1 stick butter
• 1 can(s) cream of chicken soup, undiluted
• 1 can(s) cream of mushroom soup, undiluted
• 1 medium onion, chopped
• 1 bell pepper, red or green, chopped
• salt and pepper to taste

Instructions

1. Boil chicken breasts in a large pot add 1/2 salt teaspoon and 1/2 black pepper teaspoon to water.

2. Wait for it until its completely done for about 10-12 minutes, then remove the chicken.

3. In the remaining broth, boil spaghetti pasta as directed in the package.

4. After completing the procedure, drain pasta and throw away the water. Don't rinse, put aside the pasta.

5. In the same (empty) pot melt the butter and saute with the onion and bell pepper.

6. Add to the sauteed onion mixture tomatoes, soup, cooked chicken, one at a time, and spaghetti. Mix well.

7. Add the cheese and mix well. Mix well. Flavour with salt and pepper. Heat until you melt the cheese thoroughly to avoid burning the mixture.

8. Suggestion for serving: Top with Parmesan freshly grated cheese and with a salad and/or hot garlic bread.

You’re going to love the Melt in your Mouth Lemon bar if your taste buds pup for anything lemon. This bar is a great sweet, tart and very creamy after-dinner or brunch treat. You can convert anyone who does not like anything with lemon into a lemon lover after one bit, they’re so good.  These melt-in-the-mouth lemon bars burst with the aroma of citrus. The two-ingredient glaze even packs a luminous lemon punch. This is the perfect dessert recept, made from ingredients you have probably already, for big parties and gatherings at least at any time of the year.

These traditional lemon bars are anything but soft, so do not miss them if you are searching for a fresh, exciting dessert. Take a look at the summer to boost these cloudy winter days with some of these cool and decadent lemon bars. You will be glad to have done so once in your mouth they melt away. The lemon filling in this recipe is what causes these bars to burst with taste.

Method: Bake

Ingredients:

CRUST

2 c all-purpose flour

1 c butter softened (no substituting)

1/2 c powdered sugar

FILLING

4 eggs (slightly beaten)

2 c sugar

4 Tbsp flour

6 Tbsp lemon juice (I use bottled)

FROSTING

1/2 c butter (softened)

1 c powdered sugar

1 tsp milk

2 Tbsp cold water

Directions:

1. Mix the ingredients of crust with the fork like some kind of pie crust. Stir in a greased and blurred pot of 9×13. Cook for 15 minutes at 350 degrees.

2. Mix all the ingredients for the filling, while baking the crust.

3. Add the filling in the crust at after 15 minutes of baking it, then continue to bake over the crust for  25 minutes

4. Make frosting at high speed for 6 to 8 minutes, by beating butter, powdered sugar and milk. Add 2 slices of cold water one at a time. Beat until smooth, and spread the frosting over the cooled bars. Cut it in bars.

Mouthwatering Melt in your mouth Lemon Bars

Rebecca You’re going to love the Melt in your Mouth Lemon bar if your taste buds pup for anything lemon. This bar is a great sweet, tart and very creamy after-dinner… Main Dish Recipes Mouthwatering Melt in your mouth Lemon Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• CRUST
• 2 c all-purpose flour
• 1 c butter softened (no substituting)
• 1/2 c powdered sugar
• FILLING
• 4 eggs (slightly beaten)
• 2 c sugar
• 4 Tbsp flour
• 6 Tbsp lemon juice (I use bottled)
• FROSTING
• 1/2 c butter (softened)
• 1 c powdered sugar
• 1 tsp milk
• 2 Tbsp cold water

Instructions

1. Mix the ingredients of crust with the fork like some kind of pie crust. Stir in a greased and blurred pot of 9x13. Cook for 15 minutes at 350 degrees.

2. Mix all the ingredients for the filling, while baking the crust.

3. Add the filling in the crust at after 15 minutes of baking it, then continue to bake over the crust for  25 minutes

4. Make frosting at high speed for 6 to 8 minutes, by beating butter, powdered sugar and milk. Add 2 slices of cold water one at a time. Beat until smooth, and spread the frosting over the cooled bars. Cut it in bars.

Pork chops are a multifunctional meat cut—grilling, frying, baking, smoked, slow cooking, cooked pressure, etc. There are not only various methods of cooking but also so many combinations of flavor and profiles which function well with pork chops. Every cut can take a different amount of cooking time, which can lead to perfect cooking of the shoulder cut and dry, overcooked rib cups.

When I stumbled upon this recipe, it made me excited, and I immediately knew I’d like to try it. The crusted Parmesan pork chops were delicious and easy to prepare. At best, frying wasn’t involved. The Italian breadcrumbs, made up of various herbs and spices, have provided the flavor to pork chops. The crust was stuck in the moisture together with Parmesan, pepper, and garlic powder, while the pork chops baked. The pork chops were tender and moist. Serve this pork chop plate on one side with steamed rice or salad, and don’t forget to enjoy the food with your loved ones.

Preparation: 5 Minutes
Cooking Time: 45 minutes
Serves: 4
Method: Bake

Ingredients

4 boneless pork chops, 1/2″ thick

1 Tbsp olive oil

1 c Parmesan cheese

1 c Italian bread crumbs

1 tsp black pepper

1 tsp garlic powder

How to bake pork chops with Parmesan breading?

Directions:

1. Wash and pat dry chops of pork. Trim the fat if necessary.

2. Combine the dry ingredients, Italian bread crumbs, Parmesan cheese, Black Pepper, and garlic powder on a plate.

3. Rub the pork chop with the olive oil and cover it with the cheese mix. Make sure the pork chop is evenly covered with the mixture.

4. Place a tin foil in a pan and ensure that the placement of the pork chop is the same, then spray it with cooking spray.

5. Put the pork chops in the pan. For best results, follow the instructions and bake it for a maximum of 40-45 minutes at 350 degrees.

Oven-Baked Parmesan Pork Chop

Rebecca Pork chops are a multifunctional meat cut—grilling, frying, baking, smoked, slow cooking, cooked pressure, etc. There are not only various methods of cooking but also so many combinations of flavor… Main Dish Recipes Oven-Baked Parmesan Pork Chop European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 boneless pork chops, 1/2" thick
• 1 Tbsp olive oil
• 1 c Parmesan cheese
• 1 c Italian bread crumbs
• 1 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Wash and pat dry chops of pork. Trim the fat if necessary.

2. Combine the dry ingredients, Italian bread crumbs, Parmesan cheese, Black Pepper, and garlic powder on a plate.

3. Rub the pork chop with the olive oil and cover it with the cheese mix. Make sure the pork chop is evenly covered with the mixture.

4. Place a tin foil in a pan and ensure that the placement of the pork chop is the same, then spray it with cooking spray.

5. Put the pork chops in the pan. For best results, follow the instructions and bake it for a maximum of 40-45 minutes at 350 degrees.