April 2020

This Cheesy Creamed Corn Casserole is super simple, mixes in 5 minutes together, and is the perfect side dish for all your vacation dinners. Food doesn’t always have to be elegant or complicated to be nice and highly regarded. I find it fascinating how many memories are conjured up just by mentioning a particular recipe, seeing it in a picture, or smelling something familiar. Corn casserole is a side dish of comfort food that never gets old. Chili, chili, grilled chicken or fajitas go fine.

It is a meal perfect for all occasions, at the end of the day and goes there with almost every main course. Corn Casserole on your holiday table, with your choice of cheese and chives. A creamy, soft pudding of corn with a delicious base of cornbread — filled with two types of corn, sour cream, and melted butter. You’ll love how easy it is to make it! Everybody asks you for the recipe.

Ingredients:

1 (15 oz) can of drained whole kernel corn (reserve 1/2 liquid from the kernel corn)

1 (14.75 oz) can cream-style corn

2 eggs

1 (8 oz) package dry cornbread mix

1 cup sour cream

8 ounces Cheddar cheese, shredded

Directions:

Preheat oven at about 200 ° C (400 ° F). Gently grease a 9×13 inch baking pan.

Combine corn, reserved liquid, eggs, cornbread mixture, and sour cream in a large mixing bowl; whisk until blended. In a prepared saucepan, pour the batter and sprinkle cheese on top.

Bake 30 minutes in a preheated oven until golden brown.

Tips:

Replace each 3/4 cup cornbread mix: cornmeal and flour, 1/4 cup sugar, and 1 Tbsp. baking powder. Continue as ordered

Prepare as directed by adding 1/4 cup to the batter with each finely chopped red peppers and green onions, before spooning into the baking dish.

The second fun fact about this cheesy, creamy cornbread saucepan recipe is that it can be easily changed to make a saucepan.

Cheesy, Creamy Cornbread Casserole

Rebecca This Cheesy Creamed Corn Casserole is super simple, mixes in 5 minutes together, and is the perfect side dish for all your vacation dinners. Food doesn’t always have to be… Main Dish Recipes Cheesy, Creamy Cornbread Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (15 oz) can of drained whole kernel corn (reserve 1/2 liquid from the kernel corn)
• 1 (14.75 oz) can cream-style corn
• 2 eggs
• 1 (8 oz) package dry cornbread mix
• 1 cup sour cream
• 8 ounces Cheddar cheese, shredded

Instructions

Preheat oven at about 200 ° C (400 ° F). Gently grease a 9x13 inch baking pan.

Combine corn, reserved liquid, eggs, cornbread mixture, and sour cream in a large mixing bowl; whisk until blended. In a prepared saucepan, pour the batter and sprinkle cheese on top.

Bake 30 minutes in a preheated oven until golden brown.

Tips:

Replace each 3/4 cup cornbread mix: cornmeal and flour, 1/4 cup sugar, and 1 Tbsp. baking powder. Continue as ordered

Prepare as directed by adding 1/4 cup to the batter with each finely chopped red peppers and green onions, before spooning into the baking dish.

The second fun fact about this cheesy, creamy cornbread saucepan recipe is that it can be easily changed to make a saucepan.

Notes

Per Serving: 254 calories; 13.4 g fat; 26.4 g carbohydrates; 9.4 g protein; 60 mg cholesterol; 642 mg sodium

This ham and bean soup, fast and simple, is packed with white beans, smoked ham, carrots, and onions. It’s ready to use all the leftover holiday ham in just 30 minutes and a hearty way. Ham and Bean Soup are one of our favorite meals of all time to come home on a cold day. This “no-soaking required” Ham and Bean soup takes just minutes to prepare and cook effortlessly throughout the day in your Crock-Pot! This simple and delicious recipe is the ideal way to use any leftover ham and a fantastic way to feed a crowd.

Ingredients:

1 lb dry Great Northern beans

8 cups of water

1/2 tsp salt

1 ham hock

1 cup chopped carrots

1/2 stalk celery, chopped

1 cup chopped onion

1 tsp minced garlic

1 tsp mustard powder

2 bay leaves

2 cups chopped ham

1/2 tsp ground white pepper

Directions:

Rinse your beans and pick out any missing or discolored ones. Bring the water in a large pot over high heat to a boil. Add salt and beans and remove from the heat. Let it sit up in hot water for at least 60 minutes.

Return the pot to high heat after the 60 minutes of soaking and add the ham bone, carrots, celery, onion, garlic, mustard, and bay leaves into the pot. Stir well, bring to a boil, raising heat to low and simmer for another 60 minutes.

Remove ham bone, and pour the sliced ham and cook for a further 30 minutes. Season to taste with white pepper.

Tips:

The addition of a smoked ham hock is one of the things that make this soup taste like it was cooking all day. It gives you the all-day taste cooked without necessarily cooking the whole day.

I wanted to use the water/juice from the beans cans as well. This helps to thicken the soup and gives it a very similar feel to a bean soup which has cooked for hours. Hence, picking a good quality canned beans is essential.

Basic Ham and Bean Soup

Rebecca This ham and bean soup, fast and simple, is packed with white beans, smoked ham, carrots, and onions. It’s ready to use all the leftover holiday ham in just 30… Main Dish Recipes Basic Ham and Bean Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb dry Great Northern beans
• 8 cups of water
• 1/2 tsp salt
• 1 ham hock
• 1 cup chopped carrots
• 1/2 stalk celery, chopped
• 1 cup chopped onion
• 1 tsp minced garlic
• 1 tsp mustard powder
• 2 bay leaves
• 2 cups chopped ham
• 1/2 tsp ground white pepper

Instructions

Rinse your beans and pick out any missing or discolored ones. Bring the water in a large pot over high heat to a boil. Add salt and beans and remove from the heat. Let it sit up in hot water for at least 60 minutes.

Return the pot to high heat after the 60 minutes of soaking and add the ham bone, carrots, celery, onion, garlic, mustard, and bay leaves into the pot. Stir well, bring to a boil, raising heat to low and simmer for another 60 minutes.

Remove ham bone, and pour the sliced ham and cook for a further 30 minutes. Season to taste with white pepper.

Tips:

The addition of a smoked ham hock is one of the things that make this soup taste like it was cooking all day. It gives you the all-day taste cooked without necessarily cooking the whole day.

I wanted to use the water/juice from the beans cans as well. This helps to thicken the soup and gives it a very similar feel to a bean soup which has cooked for hours. Hence, picking a good quality canned beans is essential.

Notes

Per Serving: 257 calories; 8 g fat; 29 g carbohydrates; 18.1 g protein; 30 mg cholesterol; 771 mg sodium.

Sausage and bacon covered with delicious gravy! This recipe is not only very easy to prepare but it also reminds me of a lot of my childhood days! This was my favorite food growing up. Today, I figured, why not let my kids taste my favorite food when I was their age? They loved it! Well, who wouldn’t? By the way, be very generous with the green onions when you garnish. It gives a lot of flavor to this dish!

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

Country Gravy Recipe

INGREDIENTS

2 tablespoons butter

8 ounces breakfast sausage links, casings removed and meat broken up

4 strips bacon, sliced crosswise

1/2 cup chopped green onions (light parts only)

1/3 cup packed all-purpose flour

1 pinch cayenne pepper, or to taste

salt and freshly ground black pepper to taste

2 1/2 cups cold milk

1 tablespoon chopped green onion

1 pinch cayenne pepper for garnish

HOW TO MAKE COUNTRY GRAVY

Step 1: Place a skillet on the stove and turn to medium heat. Put the butter and melt.

Step 2: Once butter is melted, toss in the sausage and bacon. Stir to break the sausage into bite sizes.

Step 3: Cook the sausage and bacon for 10 minutes until the color turns brown and a little crispy.

Step 4: Toss in 1/2 cup of chopped green onions into the skillet and saute for 3 minutes or until it becomes translucent.

Step 5: Add 1 or 2 tbsp of flour at a time and stir to mix well with the meat. Cook and continue stirring for another 2 to 3 minutes.

Step 6: Pour 1 cup of milk at a time into the meat mixture until all ingredients are incorporated. Stir continuously for another 5 minutes or until the texture of the gravy becomes thick.

Step 7: Bring the heat up to medium-high and simmer the gravy.

Step 8: Season with salt, black pepper, and a pinch of cayenne pepper then turn the heat down to medium-low.

Step 9: Simmer the gravy for another 10 to 15 minutes or until the gravy is thick and all the ingredient’s flavor is well blended.

Step 10: Garnish with a pinch of cayenne pepper and 1 tbsp of chopped green onions. Enjoy!

How to Make Country Gravy

Rebecca Sausage and bacon covered with delicious gravy! This recipe is not only very easy to prepare but it also reminds me of a lot of my childhood days! This was… Main Dish Recipes HOW TO MAKE COUNTRY GRAVY EVEN GRANDMA WOULD BE JEALOUS OF European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 tablespoons butter
• 8 ounces breakfast sausage links, casings removed and meat broken up
• 4 strips bacon, sliced crosswise
• 1/2 cup chopped green onions (light parts only)
• 1/3 cup packed all-purpose flour
• 1 pinch cayenne pepper, or to taste
• salt and freshly ground black pepper to taste
• 2 1/2 cups cold milk
• 1 tablespoon chopped green onion
• 1 pinch cayenne pepper for garnish

Instructions

Step 1: Place a skillet on the stove and turn to medium heat. Put the butter and melt.

Step 2: Once butter is melted, toss in the sausage and bacon. Stir to break the sausage into bite sizes.

Step 3: Cook the sausage and bacon for 10 minutes until the color turns brown and a little crispy.

Step 4: Toss in 1/2 cup of chopped green onions into the skillet and saute for 3 minutes or until it becomes translucent.

Step 5: Add 1 or 2 tbsp of flour at a time and stir to mix well with the meat. Cook and continue stirring for another 2 to 3 minutes.

Step 6: Pour 1 cup of milk at a time into the meat mixture until all ingredients are incorporated. Stir continuously for another 5 minutes or until the texture of the gravy becomes thick.

Step 7: Bring the heat up to medium-high and simmer the gravy.

Step 8: Season with salt, black pepper, and a pinch of cayenne pepper then turn the heat down to medium-low.

Step 9: Simmer the gravy for another 10 to 15 minutes or until the gravy is thick and all the ingredient's flavor is well blended.

Step 10: Garnish with a pinch of cayenne pepper and 1 tbsp of chopped green onions. Enjoy!

Notes

Per Serving: 362 calories; 24.8 g fat; 16.7 g carbohydrates; 17.4 g protein; 70 mg cholesterol; 818 mg sodium.

I’ve always liked potatoes and tried to find different tasty, simple recipes to eat. I figured I’ll try them sooner or later when I stumbled across these Parmesan potato stacks on Pinterest because they’re too easy to prepare and look pretty amazing. I liked it best and added some garlic powder for extra flavor.

Such potato stacks make a perfect side dish or appetizer which will surely appreciate your family and visitors. They are also very flavourful due to the thyme, garlic, and parmesan that I always like to combine when cooking potatoes. If you don’t like thyme, use any other herbs that you prefer such as rosemary, oregano, or basil.

Ingredients:

3 tsp butter

2 tsp Parmesan cheese

1 tsp garlic powder

1 tsp thyme leaves

salt

freshly ground black pepper

8-10 (cut into 1/16 inch slices) gold potatoes

Directions:

First, preheat oven at about 350 ° F. Melt butter then and use it to pound your muffin pot.

Cut your potatoes into thin slices of gold then. Place them in a large mixing bowl, when done. Then add the melted butter, cheese with Parmesan and spices. Throw the mixture together so that the potatoes are uniformly covered.

Now, lay the potatoes in piles, and place them in the muffin tin in every individual muffin cup. Sprinkle over with salt and pepper.

In the oven, place the muffin tin and cook for 55-60 minutes or tightly brown edges in the center.

Take them out of the oven once done, and allow them to cool for about 5 minutes. Garnish with Parmesan cheese, thyme, or rosemary, finished potato plate. So just enjoy it!

Tip:

A useful idea to cut the potatoes in very thin slices is to use a mandolin slicer because it goes quicker and more uniformly and potatoes do not oxidize in this way.

Muffin tins are much more useful than implied by the name. Even though many of us have one in our kitchens, we just don’t talk of innovative ways to use it.

Slice Potatoes and Put Them in a Muffin Pan

Rebecca I’ve always liked potatoes and tried to find different tasty, simple recipes to eat. I figured I’ll try them sooner or later when I stumbled across these Parmesan potato stacks… Main Dish Recipes Slice Potatoes and Put Them in a Muffin Pan. They’ll Come Out of The Oven Family Favorite! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 6 voted )

Ingredients

• 3 tsp butter
• 2 tsp Parmesan cheese
• 1 tsp garlic powder
• 1 tsp thyme leaves
• salt
• freshly ground black pepper
• 8-10 (cut into 1/16 inch slices) gold potatoes

Instructions

First, preheat oven at about 350 ° F. Melt butter then and use it to pound your muffin pot.

Cut your potatoes into thin slices of gold then. Place them in a large mixing bowl, when done. Then add the melted butter, cheese with Parmesan and spices. Throw the mixture together so that the potatoes are uniformly covered.

Now, lay the potatoes in piles, and place them in the muffin tin in every individual muffin cup. Sprinkle over with salt and pepper.

In the oven, place the muffin tin and cook for 55-60 minutes or tightly brown edges in the center.

Take them out of the oven once done, and allow them to cool for about 5 minutes. Garnish with Parmesan cheese, thyme, or rosemary, finished potato plate. So just enjoy it!

Tip:

A useful idea to cut the potatoes in very thin slices is to use a mandolin slicer because it goes quicker and more uniformly and potatoes do not oxidize in this way.

Muffin tins are much more useful than implied by the name. Even though many of us have one in our kitchens, we just don't talk of innovative ways to use it.

Bread in a bag is a common way to make a fast loaf of white bread. You measure milk, yeast, and some all-purpose flour into a big zip-top container, and your tiny sub-chef kneads the ingredients into a gluey dough, which is then turned into a basic sandwich loaf with a tightly sealed jar.

The majority of these recipes use fast or quick growing yeast (and many of them) so that the loaf can be made in less than two hours from baking to buttering. There is also a guarantee that since this bread can be conveniently measured and mixed in a container, the majority of your children can do their jobs independently without a mess. Small children and big children would learn to make their loaf of bread. I enjoyed baking this and I hope you too.

Ingredients:

3 c all-purpose flour, divided

3 tbsp white sugar

1 (.25) package rapid rise yeast (2¼ tsp)

1 C warm water

3 tbsp olive oil or vegetable oil

1½ tsp salt

Directions:

Place 1 C flour, sugar and yeast in a resealable plastic bag, and add to warm water.

Squeeze air from and seal the container.

Squish with the hands until well combined.

Let it rest at room temperature for 10 minutes. Bubbles are set to shape.

Put in 1 C of flour, oil, and salt and open the jar.

Seal bag and squish again until well blended.

Add the last cup of flour, and proceed to blend until well combined.

Take the dough from the bag and placed it on a surface that is gently floured.

Knead before smooth or for 5-10 minutes.

Divide the dough into half and put in a grated mini loaf pan per half. Or make only one wide loaf

Cover with a towel, and give about 30 minutes to develop.

Bake for 25-30 minutes in a 375-degree oven, or until golden brown.

BREAD IN A BAG

Rebecca Bread in a bag is a common way to make a fast loaf of white bread. You measure milk, yeast, and some all-purpose flour into a big zip-top container, and… Main Dish Recipes BREAD IN A BAG European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 c all-purpose flour, divided
• 3 tbsp white sugar
• 1 (.25) package rapid rise yeast (2¼ tsp)
• 1 C warm water
• 3 tbsp olive oil or vegetable oil
• 1½ tsp salt

Instructions

Place 1 C flour, sugar and yeast in a resealable plastic bag, and add to warm water.

Squeeze air from and seal the container.

Squish with the hands until well combined.

Let it rest at room temperature for 10 minutes. Bubbles are set to shape.

Put in 1 C of flour, oil, and salt and open the jar.

Seal bag and squish again until well blended.

Add the last cup of flour, and proceed to blend until well combined.

Take the dough from the bag and placed it on a surface that is gently floured.

Knead before smooth or for 5-10 minutes.

Divide the dough into half and put in a grated mini loaf pan per half. Or make only one wide loaf

Cover with a towel, and give about 30 minutes to develop.

Bake for 25-30 minutes in a 375-degree oven, or until golden brown.

The greatest pleasures of Life are not always extravagant or luxurious. Think family spring picnics, hiking down a mountain path to a little-known waterfall, taking time after a week of rain to bask in the sun. I always consider that the easiest can be the most gratifying. These cookies with homemade lemon curd are absolute heaven! A mix of soft buttery cookies and citrus filling with a touch of almonds! This recipe for Lemon Curd Sugar Cookie Sandwich is very refreshing and great for summer! That has to be one of the better lemon curds uses. Those cookies are too easy to make; they are “swig cookies,” which do not need to be chilled or rolled out.

Lemon curd is often a treat, but usually during spring and summer. For wedding and baby showers a tray of these cookies is so good. It makes them irresistibly good as they are just butter cookies keeping a little filling.

Ingredients:

1 cup unsalted butter, softened

½ cup granulated sugar

2 large egg yolks

1 tbsp grated lemon zest

1 tbsp fresh lemon juice

½ tsp kosher salt

2½ cup all-purpose flour

1 cup Lemon Curd, or store-bought

Directions:

Heat oven at about 350 °.

Line two half-sheet-pan baking sheets with nonstick or parchment liners.

In a wide bowl with a mixer, beat butter and sugar until well blended.

Place in yolks, zest of lemons, lemon juice, and oil.

Beat in flour until moist clumps take shape. Gather dough in a bowl to tie together.

Shape scant dough spoons into 1 inch balls.

Place balls on prepared sheets, 1 inch apart from each other.

Make a deep indentation of a floured finger in the center of each ball or something that will give a nice round shape.

Bake cookies for around 18 to 20 minutes, until firm and slightly golden on the edges.

Take the cookies from the oven and fill in the indentations with curd immediately.

Return to the oven and bake to prepare curd for 2 minutes more.

Bake the remaining cookies. Before serving, gently brush edges with sugar from the confectioners.

Lemon Curd Cookies

Rebecca The greatest pleasures of Life are not always extravagant or luxurious. Think family spring picnics, hiking down a mountain path to a little-known waterfall, taking time after a week of… Main Dish Recipes Lemon Curd Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large egg yolks
• 1 tbsp grated lemon zest
• 1 tbsp fresh lemon juice
• ½ tsp kosher salt
• 2½ cup all-purpose flour
• 1 cup Lemon Curd, or store-bought

Instructions

Heat oven at about 350 °.

Line two half-sheet-pan baking sheets with nonstick or parchment liners.

In a wide bowl with a mixer, beat butter and sugar until well blended.

Place in yolks, zest of lemons, lemon juice, and oil.

Beat in flour until moist clumps take shape. Gather dough in a bowl to tie together.

Shape scant dough spoons into 1 inch balls.

Place balls on prepared sheets, 1 inch apart from each other.

Make a deep indentation of a floured finger in the center of each ball or something that will give a nice round shape.

Bake cookies for around 18 to 20 minutes, until firm and slightly golden on the edges.

Take the cookies from the oven and fill in the indentations with curd immediately.

Return to the oven and bake to prepare curd for 2 minutes more.

Bake the remaining cookies. Before serving, gently brush edges with sugar from the confectioners.

I’m a coconut lover of all things and it’s pure decadence. Coconut cakes possess a remarkable tendency to improve and strengthen the longer they rest. It gets better and better with this coconut cream sheet cake the longer it sits, making it perfect for entertaining and holiday events in the future. I can make this cake only when I am amused because it tempts me beyond my reach.

Ingredients:

1 (18.25 oz) package white cake mix

3 eggs

1/3 cup vegetable oil

1 cup of water

1/2 tsp coconut extract

1 (14 oz) can sweeten cream of coconut

1 (14 oz) can sweeten condensed milk

1 cup heavy whipping cream

1 tablespoon white sugar

1 cup flaked coconut

Directions:

Preheat oven at about 175 degrees C (350 degrees F). Prepare a 9×13 inch pan with grease and flour.

Mix cake mix, eggs, oil, water, and coconut flavors, in a large bowl. Beat and pour into a 9×13 inch pan for 2 minutes. Bake for 30 minutes or until clean comes out a toothpick inserted into the cake.

Combine the coconut cream and sweetened condensed milk in a medium bowl and stir until smooth. When cake gets out of the oven, using a large fork or chopsticks to poke holes into it in even rows. Pour over the milk mixture, allowing it to soak inside the cake. Refrigerate overnight or for several hours.

Whisk cream into a large bowl until soft peaks are formed. Add sugar and keep whipping until stiff. Spread over cooled cake. Sprinkle with flaked coconut on top.

Tips:

You can use my white buttermilk cake if you like having this cake absolutely from scratch. Upon baking, adopt the recipe from the stage of the poking hole on top with a skewer or a wooden spoon handle.

It can sound odd because, as soon as they come out of the oven when dry, poke cakes are filled and the creamy goodness of coconut can saturate the cake. It is what makes this very tasty coconut cream cake.

It is necessary to allow the cake to cool fully before frosting, after pouring the rich filling onto the cake.

I frost this cake with a cream cheese frosting, but you can use fresh whipped cream or frozen whipped topping instead if you want a shortcut.

They can make this cake up to 3 days in advance. With each passing day, the flavor seems to get better and better.

Coconut Cream Pie Cake

Rebecca I’m a coconut lover of all things and it’s pure decadence. Coconut cakes possess a remarkable tendency to improve and strengthen the longer they rest. It gets better and better… Main Dish Recipes Coconut Cream Pie Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 (18.25 oz) package white cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup of water
• 1/2 tsp coconut extract
• 1 (14 oz) can sweeten cream of coconut
• 1 (14 oz) can sweeten condensed milk
• 1 cup heavy whipping cream
• 1 tablespoon white sugar
• 1 cup flaked coconut

Instructions

Preheat oven at about 175 degrees C (350 degrees F). Prepare a 9x13 inch pan with grease and flour.

Mix cake mix, eggs, oil, water, and coconut flavors, in a large bowl. Beat and pour into a 9x13 inch pan for 2 minutes. Bake for 30 minutes or until clean comes out a toothpick inserted into the cake.

Combine the coconut cream and sweetened condensed milk in a medium bowl and stir until smooth. When cake gets out of the oven, using a large fork or chopsticks to poke holes into it in even rows. Pour over the milk mixture, allowing it to soak inside the cake. Refrigerate overnight or for several hours.

Whisk cream into a large bowl until soft peaks are formed. Add sugar and keep whipping until stiff. Spread over cooled cake. Sprinkle with flaked coconut on top.

Tips:

You can use my white buttermilk cake if you like having this cake absolutely from scratch. Upon baking, adopt the recipe from the stage of the poking hole on top with a skewer or a wooden spoon handle.

It can sound odd because, as soon as they come out of the oven when dry, poke cakes are filled and the creamy goodness of coconut can saturate the cake. It is what makes this very tasty coconut cream cake.

It is necessary to allow the cake to cool fully before frosting, after pouring the rich filling onto the cake.

I frost this cake with a cream cheese frosting, but you can use fresh whipped cream or frozen whipped topping instead if you want a shortcut.

They can make this cake up to 3 days in advance. With each passing day, the flavor seems to get better and better.

Notes

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Pecan pie in a bar with bite-size, great for a crowd! These pecan pie bars have a tender shortbread crust, and all the pecan pie flavor. Best Ever Pecan Pie Bars were so amazing people are promising to pay me for it. The absolute perfect nut bar is a fabulous recipe with a caramelized pecan paste set atop a shortbread crust. Best Ever Pecan Pie Bars should take the beautiful pecan pastry and transform it into an unwavering bar. A buttery shortbread crust with a caramel pecan glaze, perfect for feeding a crowd.

Ingredients:

3 cups all-purpose flour

1/2 cup white sugar

1/2 tsp salt

1 cup margarine

4 eggs

1 1/2 cups light corn syrup

1 1/2 cups white sugar

3 tbsp margarine, melted

1 1/2 tsp vanilla extract

2 1/2 cups chopped pecans

Directions:

Preheat oven at about 175 degrees C (350 degrees F). Fill a 10×15 inch jellyroll tray with light grease.

Stir the rice, 1/2 cup sugar, and salt together in a wide pot. Cut into 1 cup of margarine, until the mixture appears like crumbs. Sprinkle the mixture over the prepared pan uniformly, and press firmly in.

Bake over the preheated oven for 20 minutes.

Prepare the filling as the crust bakes. Mix the eggs, corn syrup, 1 1/2 cups of sugar, 3 tablespoons of margarine, and vanilla in a wide bowl until smooth. Add the sliced pecans. Spread the filling over the crust uniformly as soon as it emerges from the oven.

Bake in a preheated oven for 25 minutes, or until complete. Enable the wire rack to cool down completely before slicing through bars.

Tips:

Make sure this is all the way done. You want to be sure that the top doesn’t jiggle and if it does, make sure you bake it a little longer

Whether you have some leftovers afterward, you should cover them and place them in the refrigerator for 3-4 days.

You can carry them between each layer of bars in gallon-sized freezer bags with parchment paper. They will retain for up to six months.

Pecan Pie Bars

Rebecca Pecan pie in a bar with bite-size, great for a crowd! These pecan pie bars have a tender shortbread crust, and all the pecan pie flavor. Best Ever Pecan Pie… Main Dish Recipes Pecan Pie Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 3 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 tsp salt
• 1 cup margarine
• 4 eggs
• 1 1/2 cups light corn syrup
• 1 1/2 cups white sugar
• 3 tbsp margarine, melted
• 1 1/2 tsp vanilla extract
• 2 1/2 cups chopped pecans

Instructions

Preheat oven at about 175 degrees C (350 degrees F). Fill a 10x15 inch jellyroll tray with light grease.

Stir the rice, 1/2 cup sugar, and salt together in a wide pot. Cut into 1 cup of margarine, until the mixture appears like crumbs. Sprinkle the mixture over the prepared pan uniformly, and press firmly in.

Bake over the preheated oven for 20 minutes.

Prepare the filling as the crust bakes. Mix the eggs, corn syrup, 1 1/2 cups of sugar, 3 tablespoons of margarine, and vanilla in a wide bowl until smooth. Add the sliced pecans. Spread the filling over the crust uniformly as soon as it emerges from the oven.

Bake in a preheated oven for 25 minutes, or until complete. Enable the wire rack to cool down completely before slicing through bars.

Tips:

Make sure this is all the way done. You want to be sure that the top doesn't jiggle and if it does, make sure you bake it a little longer

Whether you have some leftovers afterward, you should cover them and place them in the refrigerator for 3-4 days.

You can carry them between each layer of bars in gallon-sized freezer bags with parchment paper. They will retain for up to six months.

Notes

Per Serving: 233 calories; 12 g total fat; 21 mg cholesterol; 118 mg sodium. 30.7 g carbohydrates; 2.5 g protein

Desserts needn’t be hard to produce, 3 Ingredient Cake Mix Cobbler is a simple and tasty dessert recipe that will make your baking process very quick. Fruit cobblers, for just your family or parties or a potluck, are simple and delicious desserts If you just need three ingredients and cook in your slow cooker, you are even easier to produce. Cake and cobbler are perfect ideas for desserts, so why not combine? This recipe takes advantage of a cake mix and any fruit of your choosing. The third ingredient is the butter, which gives an airy flavor to this recipe.

You’ll love how simple it is to make this dish and you’ll want to eat more of it. This is the ideal dessert when there’s no time to make a pie crust. It should be named ‘magic cake’ because the cake mix somehow makes the top crust moist and crisp. For those who like to be innovative in the kitchen, this simple recipe is great for you. When you memorize the three basic components of this cake mix cobbler, you’ll be able to blend the flavors in a multitude of ways. You don’t have to be afraid to regularly make this recipe because it can become a new symphony of flavors every time. It makes you feel like you are on a dry, sunny day in the South. It’s cheap, simple, and shockingly delicious.

Ingredients:

2 (15.25 oz) cans of peaches in light syrup

1 (18.25 oz) box yellow cake mix

1/2 cup butter, melted

Directions:

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

Pour the peaches onto a baking platter. Sprinkle the cake mixture on top, then pour over the melted butter.

Bake in a preheated oven for about 50 minutes, until golden brown.

Tip:

When using fresh peaches, peel, slice, and cover it with 1/2 cup sugar. Allow 30 minutes for them to sit in the sugar.

3-Ingredient Cake Mix Cobbler

Rebecca Desserts needn’t be hard to produce, 3 Ingredient Cake Mix Cobbler is a simple and tasty dessert recipe that will make your baking process very quick. Fruit cobblers, for just… Main Dish Recipes 3-Ingredient Cake Mix Cobbler European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 (15.25 oz) cans of peaches in light syrup
• 1 (18.25 oz) box yellow cake mix
• 1/2 cup butter, melted

Instructions

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

Pour the peaches onto a baking platter. Sprinkle the cake mixture on top, then pour over the melted butter.

Bake in a preheated oven for about 50 minutes, until golden brown.

Tip:

When using fresh peaches, peel, slice, and cover it with 1/2 cup sugar. Allow 30 minutes for them to sit in the sugar.

Notes

Per Serving: 439 calories; 19 g fat; 66.2 g carbohydrates; 3.5 g protein; 32 mg cholesterol; 512 mg sodium.