April 2020

In our kitchen, we eat a lot of pork. Preparing it is just too simple and so many ways to plan it. But this is, of course, the preferred way of my family to enjoy pork. I love it because it’s so simple, apart from the great taste. I love glazing, too. Currently, you should miss the pork and have a spoon on the glaze.

Possibly now you know how much we love slow cooker recipes easily. Another of our favorites is brown sugar and balsamic pork loin. Slow cooking so tenderly makes the meat and the sweet but sour glaze is the perfect final touch. This recipe is great for dinner on Sunday or when your mother-in-law is always trying to impress. If you are in search of new and easy recipes, then this one should be on your list. It’s easy, but it never fails me every time.

Ingredients:

2 pounds Pork tenderloin

1 tsp ground sage

½ tsp Salt

¼ tsp Pepper

1 clove Garlic; crushed

½ cup Water

½ cup Brown sugar

1 tbsp Cornstarch

¼ cup Balsamic Vinegar

½ cup Water

2 tbsp Soy sauce

Directions:

Mix the seasonings: sage, salt, pepper, and garlic.

Dust the tenderloin over it. In a slow cooker, place 1⁄2 cup of water; put the tenderloin in the slow cooker.

Cook for 6–8 hours at low.

One hour before the roast ends, mix the glaze ingredients in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.

Pour over medium heat and whisk until mixture is about 4 minutes thick.

Brush glaze roast two or three times during the last cooking hour. Return 2 to 3 more times before the target crust has been achieved. (To make the more caramelized crust: remove the aluminum-lined sheet of plate, glaze, and place under the griller for 1-2 minutes until the crock is bubbling and caramelized).

Serve sideways with remaining glaze.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Rebecca In our kitchen, we eat a lot of pork. Preparing it is just too simple and so many ways to plan it. But this is, of course, the preferred way… Main Dish Recipes Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 77 voted )

Ingredients

• 2 pounds Pork tenderloin
• 1 tsp ground sage
• ½ tsp Salt
• ¼ tsp Pepper
• 1 clove Garlic; crushed
• ½ cup Water
• ½ cup Brown sugar
• 1 tbsp Cornstarch
• ¼ cup Balsamic Vinegar
• ½ cup Water
• 2 tbsp Soy sauce

Instructions

Mix the seasonings: sage, salt, pepper, and garlic.

Dust the tenderloin over it. In a slow cooker, place 1⁄2 cup of water; put the tenderloin in the slow cooker.

Cook for 6–8 hours at low.

One hour before the roast ends, mix the glaze ingredients in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.

Pour over medium heat and whisk until mixture is about 4 minutes thick.

Brush glaze roast two or three times during the last cooking hour. Return 2 to 3 more times before the target crust has been achieved. (To make the more caramelized crust: remove the aluminum-lined sheet of plate, glaze, and place under the griller for 1-2 minutes until the crock is bubbling and caramelized).

Serve sideways with remaining glaze.

Lemon Cream Cheese Bars are the dessert you’ve never known you need, but bake it once and you’re never going to go without it again. This cheesy soft, creamy, lemony, buttery, and simple recipe is ready for your family and friends. This traditional lemon bar is ideal for those days … well, really for any day! However, if you are looking for a delicious non-too heavy dessert and you are using a lot of cupboards and fridge staples, it is my friends.

Ingredients:

cooking spray

2 (8 ounces) packages (such as Pillsbury Recipe Creations) refrigerated crescent roll dough, 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 175 ° C (350 ° F). Put in an aluminum film and a spray with cooking oil, cover up the bottom of a 9×13 inch baking sheet.

Press 1 may spread crescent rolling dough to the ground of the prepared bakery to the edges.

Combine 1 1/2 lemon zest and 2 lemon juice in a pot. Using an electric mixer to beat cream cheese and 1/2 cup of sugar into lemon zest mixture until smooth and creamy; scatter over crescent roll dough base.

Unroll the second can over cream cheese mixture of crescent roll dough and layer, gently stretching dough to the edges. The butter melted over the roll dough layer of a crescent brush. Mix in a cup the remaining lemon zest and 3 tablespoons of sugar.

In the preheated oven, bake for approximately 30 minutes until the surface is golden brown. Enable about 20 minutes of cooling. Baked dessert with foil; transfer to the cutting board. Lift dessert. Cut the piece of paper into squares. Back the bakery dessert and refrigerate for at least 1 hour until chilled.

Note:

If you’re not going to eat all these cream cheese lemon bars right away and you have some leftover (which would be surprising to me if anyone had the leftovers), then you can put them in the refrigerator. When you’ve already cut them into squares, just place them in a closed pan.

Lemon Cream Cheese Bars

Rebecca Lemon Cream Cheese Bars are the dessert you’ve never known you need, but bake it once and you’re never going to go without it again. This cheesy soft, creamy, lemony,… Main Dish Recipes Lemon Cream Cheese Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

• cooking spray
• 2 (8 ounces) packages (such as Pillsbury Recipe Creations) refrigerated crescent roll dough, 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 175 ° C (350 ° F). Put in an aluminum film and a spray with cooking oil, cover up the bottom of a 9x13 inch baking sheet.

Press 1 may spread crescent rolling dough to the ground of the prepared bakery to the edges.

Combine 1 1/2 lemon zest and 2 lemon juice in a pot. Using an electric mixer to beat cream cheese and 1/2 cup of sugar into lemon zest mixture until smooth and creamy; scatter over crescent roll dough base.

Unroll the second can over cream cheese mixture of crescent roll dough and layer, gently stretching dough to the edges. The butter melted over the roll dough layer of a crescent brush. Mix in a cup the remaining lemon zest and 3 tablespoons of sugar.

In the preheated oven, bake for approximately 30 minutes until the surface is golden brown. Enable about 20 minutes of cooling. Baked dessert with foil; transfer to the cutting board. Lift dessert. Cut the piece of paper into squares. Back the bakery dessert and refrigerate for at least 1 hour until chilled.

Note:

If you're not going to eat all these cream cheese lemon bars right away and you have some leftover (which would be surprising to me if anyone had the leftovers), then you can put them in the refrigerator. When you've already cut them into squares, just place them in a closed pan.

This is a favorite dish for my family that my children place in every cookbook, it’s a lovely dish full of colors and flavor. If you’re in a diet or simply looking for a vegetable in your recipe then this one is for you, this is the healthiest and simplest recipe that could result in such an aromatic and delicious dish by using single ingredients.

Cabbage is the key component of this recipe, and it also has an excellent nutrient profile. It has a very low-calorie index, and famous for its high vitamin C and healthy heart disease antioxidant, vision loss, and cancer. Cabbage is, in my view, such an underrated vegetable – it’s inexpensive, available all year round and completely delicious. This simple fried cabbage preparation is a classic recipe which pairs green cabbage with bacon. After you have tried it, you can not stop eating it.

Ingredients:

1 lb bacon ( finely chopped)

1 medium onion (chopped)

2 lbs cabbage (finely diced)

1/4 tsp red pepper flakes

2 cloves garlic, minced

1/2 tsp black pepper

1 tsp olive oil

1/2 tsp salt

Directions:

Stir-fry bacon until the fat rises and becomes crooked brown.

Remove the bacon, drain, and set aside on paper towels.

Take oil in a saucepan, heat it and add chopped onion and chopped garlic into a saucepan and stir until the onion and garlic are translucent.

Now add the chicken and pepper flakes, salt into the pan, and mix until the chicken is tender if you prefer placing a lid on the frying pan softer that will give it some steam.

Crumble the fried bacon over the saucepan and blend well.

You can hold for a day or two in the fridge and can be heated in a hot frying pan, but freshly made to its full.

Note:

The core of cabbage is typically tough and not optimal to eat, so you’ll want to remove your core of cabbage before proceeding with the recipe. Slice the cabbage head in half to heart the cabbage, and use a knife to slice around it to cut it.

Fried Cabbage with Bacon, Onion, and Garlic

Rebecca This is a favorite dish for my family that my children place in every cookbook, it’s a lovely dish full of colors and flavor. If you’re in a diet or… Main Dish Recipes Fried Cabbage with Bacon, Onion, and Garlic European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

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

Instructions

Stir-fry bacon until the fat rises and becomes crooked brown.

Remove the bacon, drain, and set aside on paper towels.

Take oil in a saucepan, heat it and add chopped onion and chopped garlic into a saucepan and stir until the onion and garlic are translucent.

Now add the chicken and pepper flakes, salt into the pan, and mix until the chicken is tender if you prefer placing a lid on the frying pan softer that will give it some steam.

Crumble the fried bacon over the saucepan and blend well.

You can hold for a day or two in the fridge and can be heated in a hot frying pan, but freshly made to its full.

Note:

The core of cabbage is typically tough and not optimal to eat, so you'll want to remove your core of cabbage before proceeding with the recipe. Slice the cabbage head in half to heart the cabbage, and use a knife to slice around it to cut it.

Notes

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

Are you one of those with a sweet tooth that you can’t do without it? Then, here’s a sweet dish you’ll love! Chocolate Brownie Cake is a treat that will give a special experience to your taste buds. This cake recipe is a perfect treat for brownie lovers, and you can make the most of it warm with vanilla ice cream. It’s such a simple recipe that you can easily prepare it within an hour at home.

This delectable Brownie Chocolate Cake is the best chocolate cake I’ve ever made. I bake it for every occasion, including for holidays! The trick to making this cake is that it uses a box of cake mix and a box of brownie mix together to give you this extremely delicious, decadent Chocolate Brownie Cake.

Ingredients:

For the Cake:

1 box chocolate cake mix

1 box fudge brownie mix

4 large eggs

1+1/4 cup water

1 cup oil

For the Ganache:

1 cup heavy whipping cream

1 (12oz) bag semi-sweet chocolate morsels

Directions:

For the Cake:

Preheat oven at about 350 degrees. Prepare a bundt pan with spray bakers or use the butter/flour technique.

In a large bowl, combine the first five ingredients and whisk for 2 minutes or until lumps are mostly gone.

Pour batter into the bundt pan prepared and bake for 50-55 minutes.

When baking is done, remove the cake and allow it to cool up to five minutes in the pan. Turn the cake out carefully onto a cooling rack and cool for another 30 minutes.

For the Ganache:

In a large microwave-safe bowl, put the heavy whipping cream and heat for around 2 minutes. You just want the cream to boil.

Put the chocolate morsels carefully into cream … it can rise and bubble, and that’s okay.

Let them sit for five minutes. Whisk the chocolate and cream for about 1 minute, until shiny and smooth.

Pour over refrigerated cake, and serve.

Chocolate Brownie Cake

Rebecca Are you one of those with a sweet tooth that you can’t do without it? Then, here’s a sweet dish you’ll love! Chocolate Brownie Cake is a treat that will… Main Dish Recipes Chocolate Brownie Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 9 voted )

Ingredients

• For the Cake:
• 1 box chocolate cake mix
• 1 box fudge brownie mix
• 4 large eggs
• 1+1/4 cup water
• 1 cup oil
• For the Ganache:
• 1 cup heavy whipping cream
• 1 (12oz) bag semi-sweet chocolate morsels

Instructions

For the Cake:

Preheat oven at about 350 degrees. Prepare a bundt pan with spray bakers or use the butter/flour technique.

In a large bowl, combine the first five ingredients and whisk for 2 minutes or until lumps are mostly gone.

Pour batter into the bundt pan prepared and bake for 50-55 minutes.

When baking is done, remove the cake and allow it to cool up to five minutes in the pan. Turn the cake out carefully onto a cooling rack and cool for another 30 minutes.

For the Ganache:

In a large microwave-safe bowl, put the heavy whipping cream and heat for around 2 minutes. You just want the cream to boil.

Put the chocolate morsels carefully into cream ... it can rise and bubble, and that's okay.

Let them sit for five minutes. Whisk the chocolate and cream for about 1 minute, until shiny and smooth.

Pour over refrigerated cake, and serve.

It’s becoming quite clear that folks love to combine savory meats with sweet brown sugar. I used it on candy bacon, I love it for ham, rubbing on ribs and steaks, it’s great with chicken and I used it even for fish. I’ve seen brown sugar here lately everywhere in these 2, 3, and 4 ingredient dishes that you see going through Facebook and Pinterest.

Here is another perfect way to use it in a slow cooker recipe made from three basic ingredients-brown sugar, pineapple juice, and soy sauce (I like the low sodium version). Finish it off with salt, pepper, and a little Cajun seasoning, of course, and add some of your favorite chicken seasonings. Create a glaze from the drippings when it’s finished, and you have a simple, quick crockpot chicken dish, that I know your family will love.

Ingredients:

3 lbs of chicken thighs, skin removed

1/2 tsp of kosher salt, or to taste

1/4 tsp of freshly cracked black pepper, or to taste

1/4 tsp of Creole or Cajun seasoning(like Slap Ya Mama), or to taste

1/4 tsp of garlic powder, or to taste

1/2 cup of light brown sugar, packed

1 (6 oz) can of pineapple juice

1/3 cup of soy sauce

2 tbsp of cornstarch

2 tbsp of water

Directions:

Using the salt, pepper, cajun seasoning and garlic powder to extract skin from chicken & season lightly. Pat in the chicken seasoning, and put in the slow cooker. Whisk brown sugar, pineapple juice & soy sauce together; sprinkle around the chicken. Depending on the chicken size, cover and cook on low for 5 to 6 hours. Use a large spatula to remove the chicken from the slow cooker to an aluminum foil platter & loosely tent; set aside to prepare the glaze.

Switch cooker high until a mixture boils or move to a stovetop cup. Whisk water & cornstarch together until no bumps are visible. Slowly add to the boiling sauce and boil for approximately 3 to 4 minutes or until it is thick. Take off the heat and allow for a moment to rest. Clean the chicken thighs with the sauce and place it on the table with the rest of the sauce.

Note:

I also added a few grinds to the chicken, including the marine salt, pepper, onion, sage, rosemary, and thyme of Rachel Ray. Sodium soy sauce was weak, too.

SLOW COOKER BROWN SUGAR CHICKEN

Rebecca It’s becoming quite clear that folks love to combine savory meats with sweet brown sugar. I used it on candy bacon, I love it for ham, rubbing on ribs and… Main Dish Recipes SLOW COOKER BROWN SUGAR CHICKEN European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 38 voted )

Ingredients

• 3 lbs of chicken thighs, skin removed
• 1/2 tsp of kosher salt, or to taste
• 1/4 tsp of freshly cracked black pepper, or to taste
• 1/4 tsp of Creole or Cajun seasoning(like Slap Ya Mama), or to taste
• 1/4 tsp of garlic powder, or to taste
• 1/2 cup of light brown sugar, packed
• 1 (6 oz) can of pineapple juice
• 1/3 cup of soy sauce
• 2 tbsp of cornstarch
• 2 tbsp of water

Instructions

Using the salt, pepper, cajun seasoning and garlic powder to extract skin from chicken & season lightly. Pat in the chicken seasoning, and put in the slow cooker. Whisk brown sugar, pineapple juice & soy sauce together; sprinkle around the chicken. Depending on the chicken size, cover and cook on low for 5 to 6 hours. Use a large spatula to remove the chicken from the slow cooker to an aluminum foil platter & loosely tent; set aside to prepare the glaze.

Switch cooker high until a mixture boils or move to a stovetop cup. Whisk water & cornstarch together until no bumps are visible. Slowly add to the boiling sauce and boil for approximately 3 to 4 minutes or until it is thick. Take off the heat and allow for a moment to rest. Clean the chicken thighs with the sauce and place it on the table with the rest of the sauce.

Note:

I also added a few grinds to the chicken, including the marine salt, pepper, onion, sage, rosemary, and thyme of Rachel Ray. Sodium soy sauce was weak, too.

“This is a sweet, fluffy dessert salad based on pistachio pudding; with the addition of whipped topping, the pudding is made lighter. Give a can of mandarin oranges extra, if you like. It’s simply called Pistachio Salad, Pistachio Drop Salad, Pistachio Pudding Salad, or Watergate Salad by others or Green Flap. Whatever you call it, our family holiday parties and potlucks are a huge hit at all.

Pistachio Fluff Salad is just 7 ingredients seriously. I know that other people are adding their extra nuts but not us. Occasionally I will swap the mini white marshmallows out and instead use the fruity, colorful mini marshmallows. The fluffy salad is a dessert made of gelatin or jello pudding, combined with fruit, marshmallows and cool whip (and sometimes even nuts) This Fluff pistachio is a dessert made of flaked topping, pistachios, and marshmallows. It is a great recipe for fruit salads, which was always a pleasurable crowd.

Ingredients:

1 (20 oz) can crush pineapple with juice

1 (3 oz) package of pistachio pudding instant mix

1 (12 oz) container of thawed frozen whipped topping

2 large bananas, sliced

2 cups miniature marshmallows

1 (15.25 oz) can of drained fruit cocktail

1 (11 oz) can mandarin oranges, drained

Directions:

Dump pudding instantly into a large mixing bowl. Add the pineapple, then combine well. Mix with the whipped topping. Stir bananas, marshmallows, cocktail fruits, and mandarin oranges. Cover, then cool until thoroughly chilled.

Note:

You can toss them into the mix if you don’t want to put the cherries on top of it. This also makes the red cherries and green pudding mixture a perfect Christmas side dish or dessert.

The toughest part of this fluff salad pistachio is to give you all the time to mingle. Enable it to spread. The night before it can be done or whipped at least 4 hours ahead to make it ideal for holiday meetings.

Pistachio Fluff Fruit Salad Is the Best Kind of Vintage Recipe

Rebecca “This is a sweet, fluffy dessert salad based on pistachio pudding; with the addition of whipped topping, the pudding is made lighter. Give a can of mandarin oranges extra, if… Main Dish Recipes Pistachio Fluff Fruit Salad Is the Best Kind of Vintage Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 (20 oz) can crush pineapple with juice
• 1 (3 oz) package of pistachio pudding instant mix
• 1 (12 oz) container of thawed frozen whipped topping
• 2 large bananas, sliced
• 2 cups miniature marshmallows
• 1 (15.25 oz) can of drained fruit cocktail
• 1 (11 oz) can mandarin oranges, drained

Instructions

Dump pudding instantly into a large mixing bowl. Add the pineapple, then combine well. Mix with the whipped topping. Stir bananas, marshmallows, cocktail fruits, and mandarin oranges. Cover, then cool until thoroughly chilled.

Note:

You can toss them into the mix if you don't want to put the cherries on top of it. This also makes the red cherries and green pudding mixture a perfect Christmas side dish or dessert.

The toughest part of this fluff salad pistachio is to give you all the time to mingle. Enable it to spread. The night before it can be done or whipped at least 4 hours ahead to make it ideal for holiday meetings.

This Spaghetti casserole recipe is one of my favorites by far, from the hash brown saucepan to green bean casserole and the JELL-O dumping salads in between. Combined with the rich and creamy filling, the hearty meat sauce is like the spaghetti version of Baked Ziti. You ‘re going to love this easy weekday dinner! I love making a big 13×9 dish. As my children go out of their nest, I love separating them in two square pans and freezing them later.

Ingredients:

1 lb of ground beef

1 jar of spaghetti sauce

8 oz of cream cheese

¼ cup sour cream

½ lb cottage cheese (equals 1 cup)

½ cup butter (1 stick)

1 pkg spaghetti 16 oz

Grated cheddar cheese

Directions:

Preheat the oven at about 350 ° C. Boil the spaghetti noodles until (firm) al dente. Set aside and drain until ready to assemble.

Combine the cream cheese, sour cream, and cheese from the cottage until well blended.

Brown your hamburger, and drain well once done. Combine the spaghetti sauce with the hamburger.

Place a few slices of butter in a 9×13 pan and pour over half of your spaghetti noodles.

Take the mixture of your cream cheese, and pour over the noodles. Broadly spread over noodles.

Pour the remaining noodles over the cream cheese mixture. Place a few more slices of butter over the noodles.

Pour the pasta and the meat sauce over the noodles.

Now, it’s ready to put 30 minutes into the oven. Pour out the desired amount of grated after 30 minutes

Cheese on top and 15 minutes in the oven to allow the cheese to melt

Tips:

Load your sauce up with green peppers, mushrooms, zucchini, spinach, and/or eggplant, if you prefer meatless! Simmer your chosen vegetables with a marinara sauce to cook them and soften the texture.

Baked spaghetti is prepared up to 24 hours in advance if needed. Keep covered in the refrigerator and, if chilled, add an extra 15 minutes for baking time.

Freeze the casserole with foil cover and freeze for up to 30 days. Thaw in the fridge 24 hours before baking. I don’t recommend frozen baking, as it’ll dry out.

Swap the ricotta cottage cheese to a more classic flavor!

Million Dollar Spaghetti Casserole

Rebecca This Spaghetti casserole recipe is one of my favorites by far, from the hash brown saucepan to green bean casserole and the JELL-O dumping salads in between. Combined with the… Main Dish Recipes Million Dollar Spaghetti Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

• 1 lb of ground beef
• 1 jar of spaghetti sauce
• 8 oz of cream cheese
• ¼ cup sour cream
• ½ lb cottage cheese (equals 1 cup)
• ½ cup butter (1 stick)
• 1 pkg spaghetti 16 oz
• Grated cheddar cheese

Instructions

Preheat the oven at about 350 ° C. Boil the spaghetti noodles until (firm) al dente. Set aside and drain until ready to assemble.

Combine the cream cheese, sour cream, and cheese from the cottage until well blended.

Brown your hamburger, and drain well once done. Combine the spaghetti sauce with the hamburger.

Place a few slices of butter in a 9x13 pan and pour over half of your spaghetti noodles.

Take the mixture of your cream cheese, and pour over the noodles. Broadly spread over noodles.

Pour the remaining noodles over the cream cheese mixture. Place a few more slices of butter over the noodles.

Pour the pasta and the meat sauce over the noodles.

Now, it's ready to put 30 minutes into the oven. Pour out the desired amount of grated after 30 minutes

Cheese on top and 15 minutes in the oven to allow the cheese to melt

Tips:

Load your sauce up with green peppers, mushrooms, zucchini, spinach, and/or eggplant, if you prefer meatless! Simmer your chosen vegetables with a marinara sauce to cook them and soften the texture.

Baked spaghetti is prepared up to 24 hours in advance if needed. Keep covered in the refrigerator and, if chilled, add an extra 15 minutes for baking time.

Freeze the casserole with foil cover and freeze for up to 30 days. Thaw in the fridge 24 hours before baking. I don't recommend frozen baking, as it'll dry out.

Swap the ricotta cottage cheese to a more classic flavor!

Notes

Serves 10 (10SP) weight watchers friendly.

Upside down cakes appear to be a little easier than an intricate sheet cake to produce. You don’t have to deal with frosting. No stacked layers. You simply sprinkle the top down in the bottom of the pan before pouring over the batter. And in this case, the topping is sliced pecans, sweet coconut, a touch of cinnamon and vanilla and butter and brown sugar then melts as it bakes together. When it comes out of the oven and you invert the cake, all that goodness is oozing down into and over the cake, and those crunchy, now-candied pecans rise from the top, just begging you to dig in.

Ingredients:

For the topping:

2 cups toasted pecans, chopped

1 cup shredded coconut

2/3 cup brown sugar

6 tbsp butter, melted

2 tsp ground cinnamon

2 tsp vanilla extract

1/2 tsp salt

For the cake:

2 cups all-purpose flour

1 cup brown sugar, packed

1 cup milk

2/3 cup butter, softened

2 large eggs

1 tbsp baking powder

2 tsp vanilla

1/4 tsp salt

Directions:

Preheat oven at about 350 ° F and line a 9-inch aluminum foil pan, ensure that it hangs slightly over the sides, then graze with non-stick spray.

In the pan spread pecans, brown sugar, and 1 cup of coconut. Sprinkle with salt and cinnamon, and sprinkle with vanilla extract and melted butter.

Take 2/3 of the cup of butter in a medium bowl with 1 cup of brown sugar and electric blender until creamy at medium speeds. Continue mixing at low, add eggs one at a time, then vanilla, mixing until thoroughly mixed.

Add salt and baking powder, stirring to low until incorporated. Add 1/2 of the flour, then milk, remaining flour, and mix well after each addition.

In a prepared saucepan, add batter over pecan mix, and bake until clean about 35–40 minutes is the toothpick inserted into the center.

Run a knife for 5 minutes around the sides of the saucepan, and cool the cake. Turn the cake into a bowl, using foil overhang if necessary. Let cool before serving for 15 minutes.

Upside-Down Georgia Pecan Cake

Rebecca Upside down cakes appear to be a little easier than an intricate sheet cake to produce. You don’t have to deal with frosting. No stacked layers. You simply sprinkle the… Main Dish Recipes Upside-Down Georgia Pecan Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

• For the topping:
• 2 cups toasted pecans, chopped
• 1 cup shredded coconut
• 2/3 cup brown sugar
• 6 tbsp butter, melted
• 2 tsp ground cinnamon
• 2 tsp vanilla extract
• 1/2 tsp salt
• For the cake:
• 2 cups all-purpose flour
• 1 cup brown sugar, packed
• 1 cup milk
• 2/3 cup butter, softened
• 2 large eggs
• 1 tbsp baking powder
• 2 tsp vanilla
• 1/4 tsp salt

Instructions

Preheat oven at about 350 ° F and line a 9-inch aluminum foil pan, ensure that it hangs slightly over the sides, then graze with non-stick spray.

In the pan spread pecans, brown sugar, and 1 cup of coconut. Sprinkle with salt and cinnamon, and sprinkle with vanilla extract and melted butter.

Take 2/3 of the cup of butter in a medium bowl with 1 cup of brown sugar and electric blender until creamy at medium speeds. Continue mixing at low, add eggs one at a time, then vanilla, mixing until thoroughly mixed.

Add salt and baking powder, stirring to low until incorporated. Add 1/2 of the flour, then milk, remaining flour, and mix well after each addition.

In a prepared saucepan, add batter over pecan mix, and bake until clean about 35–40 minutes is the toothpick inserted into the center.

Run a knife for 5 minutes around the sides of the saucepan, and cool the cake. Turn the cake into a bowl, using foil overhang if necessary. Let cool before serving for 15 minutes.

As for corn, I am open to all cooking methods, such as boiling, steaming, grilling, and roasting of the oven, for as long as it is juicy sweet fresh corn. I did all of it, and it works completely. I love the parmesan cheese’s flavor combination with butter and garlic. It only takes a whole new level of ordinary sweet corn.

Moreover, it’s pretty simple to do. Corn is as sweet as candy when the season is over. If corn is as sweet as sweet candy, you add to it that herby cheesy buttery.  You will keep the recipe in your pocket all year round so easy and delicious. Although I prefer to use fresh corn on my cob, this corn tastes incredible with frozen cobs too.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Appetizer, Snack, etc…) To SAVE it for later…

Corn on the Cob Recipe

Ingredients:

5 ears corn, husks, and silk removed

1/2 cup mayonnaise

1 cup shredded Parmesan cheese

1 tbsp chili powder

1 tsp of ground black pepper

2 tbsp chopped fresh parsley

Directions:

Preheat the oven at about 200 degrees C or (400 ° F).

Cut 5 aluminum foil squares 1 1/2 times the size of the maize ears. Cut every ear of corn in the center of a foil.

In a bowl, add mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh pies until it is a thick paste; rub over each corn ear about 2 tbsp of paste. Wrap the foil and wrap the maize around the foil. Put the corn on a baking sheet.

Cook for 10 minutes in a preheated oven, turn and bake for another 10 minutes.

Tip:

You can add any spices to the corn that you like. You can also change (or completely omit) the type of cheese you use, of course.

I always say that, but quality ingredients begin to achieve the best results, so you can use the best you can. If possible, purchase organic maize.

When the recipe calls for it, using fresh herbs is always best. The grocer sometimes doesn’t or isn’t in season, unfortunately. I use re-hydrated herbs when this happens. I just soak in a few drops of water the number of herbs I need, and it almost freshly rehydrates. In the spices or most food stores, you may find jars of dehydrated herbs.

OVEN ROASTED PARMESAN CORN ON THE COB

Rebecca As for corn, I am open to all cooking methods, such as boiling, steaming, grilling, and roasting of the oven, for as long as it is juicy sweet fresh corn.… Main Dish Recipes OVEN ROASTED PARMESAN CORN ON THE COB European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 10 voted )

Ingredients

• 5 ears corn, husks, and silk removed
• 1/2 cup mayonnaise
• 1 cup shredded Parmesan cheese
• 1 tbsp chili powder
• 1 tsp of ground black pepper
• 2 tbsp chopped fresh parsley

Instructions

Preheat the oven at about 200 degrees C or (400 ° F).

Cut 5 aluminum foil squares 1 1/2 times the size of the maize ears. Cut every ear of corn in the center of a foil.

In a bowl, add mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh pies until it is a thick paste; rub over each corn ear about 2 tbsp of paste. Wrap the foil and wrap the maize around the foil. Put the corn on a baking sheet.

Cook for 10 minutes in a preheated oven, turn and bake for another 10 minutes.

Tip:

You can add any spices to the corn that you like. You can also change (or completely omit) the type of cheese you use, of course.

I always say that, but quality ingredients begin to achieve the best results, so you can use the best you can. If possible, purchase organic maize.

When the recipe calls for it, using fresh herbs is always best. The grocer sometimes doesn't or isn't in season, unfortunately. I use re-hydrated herbs when this happens. I just soak in a few drops of water the number of herbs I need, and it almost freshly rehydrates. In the spices or most food stores, you may find jars of dehydrated herbs.