April 2020

These Jalapeño cheesy puff pastries are the perfect food to have a good time. They are fully addictive and ideal to feed a crowd. Surely, anything wrapped in puff pastry is automatically a preferred thing, right? I mean, who can resist the golden flaky crisp, buttery? Not me, most certainly. Now you have to add cheese and jalapeños bites, you are going to struggle with just one.

Finger food at my house is always popular, but it is necessary when soccer begins! What’s a soccer game without all the homemade food? In my opinion, this is half the excitement of watching soccer. It is easy to produce, looks great, and has a glass of wine. It’s also a great snack for your friends and family. Make sure you remove all membranes and seeds if you want a milder jalapeno flavour. The peppers will become a bit milder by boiling jalapenos for a few minutes. The more you cook the less you get. The longer they boil, the longer they lose their crisp.

Preparation time: 20 minutes
Cooking time: 5 minutes
Servings: 15

Ingredients:

1 (8 ounces) package cream cheese, softened

1 cup shredded Monterey Jack cheese

1 (4 ounces) can dice jalapeno peppers

2 cloves garlic, pressed

3 green onions, diced

1 (16 ounces) package wonton wrappers

1-quart vegetable oil for frying

Directions:

Combine cream cheese, Monterey Jack, jalapeno, garlic, and green onions in a medium bowl.

Fill wonton wrappers with a cream cheese mixture of about 1 tsp each. Fold it into triangles and squeeze the edges of a humidified bark.

In a wide deep pan, put the oil and let it heat at medium heat. Dump 4 wontons into the oil at one time and fry them quickly, turning once. Take out when the paper towels are golden brown and drain.

Note:

When you handle jalapenos, wear gloves. Be sure that after you have handled the jalapenos you washed your hands before touching your face.

Jalapeno Cheese Puffs

Rebecca These Jalapeño cheesy puff pastries are the perfect food to have a good time. They are fully addictive and ideal to feed a crowd. Surely, anything wrapped in puff pastry… Main Dish Recipes Jalapeno Cheese Puffs European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (8 ounces) package cream cheese, softened
• 1 cup shredded Monterey Jack cheese
• 1 (4 ounces) can dice jalapeno peppers
• 2 cloves garlic, pressed
• 3 green onions, diced
• 1 (16 ounces) package wonton wrappers
• 1-quart vegetable oil for frying

Instructions

Combine cream cheese, Monterey Jack, jalapeno, garlic, and green onions in a medium bowl.

Fill wonton wrappers with a cream cheese mixture of about 1 tsp each. Fold it into triangles and squeeze the edges of a humidified bark.

In a wide deep pan, put the oil and let it heat at medium heat. Dump 4 wontons into the oil at one time and fry them quickly, turning once. Take out when the paper towels are golden brown and drain.

Note:

When you handle jalapenos, wear gloves. Be sure that after you have handled the jalapenos you washed your hands before touching your face.

I like combining Lemon with cakes. It reminds me of the summer. Lemon is one of my favourite tastes. A few weeks ago I made this delicious lemon raspberry cake for my family. This recipe is so fresh and so delicious in all respects. But make sure you don’t over bake the cake or end up with a dry bun. The Lemon filling is just magical in every way. If you love berries as I do, then this recipe is for you.

Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 12

Ingredients:

1 (18.25 oz) lemon cake mix

1 (10 ounces) package frozen raspberries

2 tablespoons cornstarch

8 (1 ounce) squares white chocolate, chopped

3 cups heavy cream

1 teaspoon vanilla extract

½ cup fresh raspberries, garnish

Directions:

Packaging the cake mix for two 9 inch round pots following package instructions. Fully cool cakes, split into half to make four layers.

Produce puree raspberries using a blender or food processor. Heat raspberries in a saucepan until they are baked. Combine corn starch with a little water and add the raspberries, make sure to mix well. Stir constantly for 5 min to thicken or until cook. Set aside to cool.

White chocolate Mousse: heat white chocolate in a double boiler, stirring occasionally, with 1 c of cream, and smooth until chocolate is melted. Turn off the heat and cool. Whip the other 2 cups of cream until it is soft. Stir the vanilla mix. Fold 1/3 of the whipped cream into a white chocolate blend and fold the rest of the whipped cream quickly. Do not overmix or the mousse gets grainy.

Put 1 cake layer onto the plate and spread with the white mousse of chocolate. Put the next layer on top and fill it with raspberry. Repeat the next mousse layer of cake. Cover with the last cake layer. Top frost and mousse sides. Remaining mousse pipe a border. Add fresh berries to garnish.

Lemon Raspberry White Chocolate Mousse Cake

Rebecca I like combining Lemon with cakes. It reminds me of the summer. Lemon is one of my favourite tastes. A few weeks ago I made this delicious lemon raspberry cake… Main Dish Recipes Lemon Raspberry White Chocolate Mousse Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 (18.25 oz) lemon cake mix
• 1 (10 ounces) package frozen raspberries
• 2 tablespoons cornstarch
• 8 (1 ounce) squares white chocolate, chopped
• 3 cups heavy cream
• 1 teaspoon vanilla extract
• ½ cup fresh raspberries, garnish

Instructions

Packaging the cake mix for two 9 inch round pots following package instructions. Fully cool cakes, split into half to make four layers.

Produce puree raspberries using a blender or food processor. Heat raspberries in a saucepan until they are baked. Combine corn starch with a little water and add the raspberries, make sure to mix well. Stir constantly for 5 min to thicken or until cook. Set aside to cool.

White chocolate Mousse: heat white chocolate in a double boiler, stirring occasionally, with 1 c of cream, and smooth until chocolate is melted. Turn off the heat and cool. Whip the other 2 cups of cream until it is soft. Stir the vanilla mix. Fold 1/3 of the whipped cream into a white chocolate blend and fold the rest of the whipped cream quickly. Do not overmix or the mousse gets grainy.

Put 1 cake layer onto the plate and spread with the white mousse of chocolate. Put the next layer on top and fill it with raspberry. Repeat the next mousse layer of cake. Cover with the last cake layer. Top frost and mousse sides. Remaining mousse pipe a border. Add fresh berries to garnish.

Caramel cake may be somewhat a misleading term because the cake itself does not contain any caramel or caramel. Traditional caramel cakes demand a fussy and dry boiled milk cake. For more caramel flavour, I prefer an updated yellow cake, which includes brown sugar. The yellowcake has more butter and the brown sugar is combined with a tighter crumb. The cake is moist. The most difficult part to make a caramel cake is to frost. Ensure success by a good thermometer and a certain amount of patience while waiting for cooking, then cooling and finally thickening.

Preparation time: 40 minutes
Cooking time: 37 minutes
Additional time needed: 1 hour and 5 minutes
Serves: 12

Ingredients:

For Cake:

3 cups white sugar

1 ½ cups butter

5 eggs

3 ½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 ¼ cups whole milk

1 teaspoon vanilla extract

For Icing:

1 (16 ounces) package brown sugar

1 cup butter

¼ teaspoon salt

⅔ cup evaporated milk

1 (16 ounces) package confectioners’ sugar, sifted

2 teaspoons pure vanilla extract

Directions:

Heat oven until 350 ° F. Prepares three 9-inch cake pans, grease, and flour.

Combine white cream sugar, 1 1/2 cups of butter, and a bowl of eggs. Beat well.

Mix flour, baking powder, and 1/4 of a salt teaspoon. Add milk alternately to the sugar mixture. Add the extract of vanilla. Beat to make ribbons when the batter falls from the beater or a whisk. Divide the batter between the prepared pans.

Bake in your preheated oven the mixture for about 30 minutes, until a toothpick in the middle gets clean. Cool layers on a rack at least 1 hour before icing.

Mix brown sugar, 1 c butter, and 1/4 tsp of salt in a medium heat pan. Stir in evaporated milk approximately 3 minutes or until brown sugar is dissolved. Stir until it boils gently and allow the bubble, stir constantly to avoid sticking for 4 minutes. Remove from heat for about five minutes and let it cool off.

In the bowl with the electric mixer, mix the confectioner’s sugar and vanilla extract until the caramelizing is done and the desired consistency becomes thick.

Spread the icing onto the cake layers. Spread it evenly from the layers stack, surface, and sides.

Caramel Cake

Rebecca Caramel cake may be somewhat a misleading term because the cake itself does not contain any caramel or caramel. Traditional caramel cakes demand a fussy and dry boiled milk cake.… Main Dish Recipes Caramel Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For Cake:
• 3 cups white sugar
• 1 ½ cups butter
• 5 eggs
• 3 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 ¼ cups whole milk
• 1 teaspoon vanilla extract
• For Icing:
• 1 (16 ounces) package brown sugar
• 1 cup butter
• ¼ teaspoon salt
• ⅔ cup evaporated milk
• 1 (16 ounces) package confectioners' sugar, sifted
• 2 teaspoons pure vanilla extract

Instructions

Heat oven until 350 ° F. Prepares three 9-inch cake pans, grease, and flour.

Combine white cream sugar, 1 1/2 cups of butter, and a bowl of eggs. Beat well.

Mix flour, baking powder, and 1/4 of a salt teaspoon. Add milk alternately to the sugar mixture. Add the extract of vanilla. Beat to make ribbons when the batter falls from the beater or a whisk. Divide the batter between the prepared pans.

Bake in your preheated oven the mixture for about 30 minutes, until a toothpick in the middle gets clean. Cool layers on a rack at least 1 hour before icing.

Mix brown sugar, 1 c butter, and 1/4 tsp of salt in a medium heat pan. Stir in evaporated milk approximately 3 minutes or until brown sugar is dissolved. Stir until it boils gently and allow the bubble, stir constantly to avoid sticking for 4 minutes. Remove from heat for about five minutes and let it cool off.

In the bowl with the electric mixer, mix the confectioner's sugar and vanilla extract until the caramelizing is done and the desired consistency becomes thick.

Spread the icing onto the cake layers. Spread it evenly from the layers stack, surface, and sides.

Butterscotch Pie is your decadent holiday table dessert. This Butterscotch Pie Recipe is so rich and wonderful that everyone’s going to ask about it. It’s like the Butterscotch Pie from your grandmother’s time ago. This classic pastry is ideal for easy bakes, particularly for Thanksgiving, Christmas, and Easter. This is one of our best Thanksgiving pastries, so we make one almost always for our dessert table. My family always had butterscotch candies for every visit when she grew up. I knew where they could be found and I loved them. I haven’t tasted one in years as an adult, but I always know that this is one of my favourite tastes. The transformation into a classic candy seems to be the right thing to do and the result will be a deliciously creamy, rich, and delicious, Butterscotch Pie.

You can choose to add it with anything you want, sometimes I add pecans in my pie for added crunch and to balance the sweetness. Also, you can eat it without as it is. Butterscotch tastes like toffee. This is because toffee is butterscotch, but cooked for more time. It tastes like a lot of caramel, too. The principal difference between the butterscotch and caramel is that the bottle of butterscotch is brown, while the caramel is white.

Preparation time: 25 minutes
Cooking time: 35 minutes
Serves: 8

Ingredients:

1 cup packed light brown sugar

4 tablespoons cornstarch

½ teaspoon salt

2 cups of milk

2 egg yolks, beaten

1 tablespoon butter

1 teaspoon vanilla extract

1 (9 inches) pie crust, baked

Directions:

Mix brown sugar, maize starch, salt, and milk at the top of a double boiler. Cook until mixture begins to thicken, stir constantly about 20 minutes.

Continue to cook and brush in egg yolks until the filling has been diluted.

While the potting mixture is cooking, preheat the oven about 400 degrees F.

Stir in butter and vanilla, remove the heat filling.

Grandma's Butterscotch Pie

Rebecca Butterscotch Pie is your decadent holiday table dessert. This Butterscotch Pie Recipe is so rich and wonderful that everyone’s going to ask about it. It’s like the Butterscotch Pie from… Main Dish Recipes Grandma’s Butterscotch Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup packed light brown sugar
• 4 tablespoons cornstarch
• ½ teaspoon salt
• 2 cups of milk
• 2 egg yolks, beaten
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 (9 inches) pie crust, baked

Instructions

Mix brown sugar, maize starch, salt, and milk at the top of a double boiler. Cook until mixture begins to thicken, stir constantly about 20 minutes.

Continue to cook and brush in egg yolks until the filling has been diluted.

While the potting mixture is cooking, preheat the oven about 400 degrees F.

Stir in butter and vanilla, remove the heat filling.

Want anything fast, easy, healthy, and filling? Do you know those nights? Yes. I speak of nights when you haven’t got guests over and when it isn’t a vacation. I’m talking about those nights when you need to practice lacrosse with your son and your daughter and you have only a little while to throw something together. It’s perfect for those evenings in Mexican Casserole. Before you only have to prepare hamburgers, open a few cans and a few bags and you’re done. Well, you need to do more little, but not much.

We love a great casserole, it’s no secret. Because they are great for putting together in a hurry, as well as being super filling and delicious. These easy casserole recipes will save you on busy weeks. It’s one of our favourite fast, simple and family-friendly meals. Sometimes I need a simple meal. Well, most of the time, but these are moments I’m going to miss. Sometimes when I’m past this stage, I expect some downtime, but I try to embrace and roll it for now. It is great also because you can top this with your favourite toppings. I’m one of those people who make meals from toppings. It’s easy to complete all the stuff as I did for the photos, or once it’s split up you may let everyone up to their stuff.

Preparation time: 5 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:

1 pound ground beef

1 (15 ounces) can sweet corn, drained

1 cup mild, chunky salsa

¼ cup sliced black olives

3 ½ cups cooked egg noodles

1 can kidney beans, drained and rinsed

¼ cup taco sauce

1 package taco seasoning mix

½ cup tomato sauce

Directions:

Preheat the oven to 165 degrees C

Cook the ground beef in a saucepan over medium heat; drain uniformly.

The beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasonings, and tomato sauce are combined in a 9 x 13 “baking dish.

Bake 1/2 hour or till cooked in a pre-heated oven.

Throw-Together Mexican Casserole

Rebecca Want anything fast, easy, healthy, and filling? Do you know those nights? Yes. I speak of nights when you haven’t got guests over and when it isn’t a vacation. I’m… Main Dish Recipes Throw-Together Mexican Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound ground beef
• 1 (15 ounces) can sweet corn, drained
• 1 cup mild, chunky salsa
• ¼ cup sliced black olives
• 3 ½ cups cooked egg noodles
• 1 can kidney beans, drained and rinsed
• ¼ cup taco sauce
• 1 package taco seasoning mix
• ½ cup tomato sauce

Instructions

Preheat the oven to 165 degrees C

Cook the ground beef in a saucepan over medium heat; drain uniformly.

The beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasonings, and tomato sauce are combined in a 9 x 13 "baking dish.

Bake 1/2 hour or till cooked in a pre-heated oven.

Skip the journey to the doughnut shop and instead do these cooked doughnuts at home! Without the grease, they all have the same great flavours. Furthermore, you can add colourful sprinkles to your occasion and enjoy both children and adults. These baked doughnuts are soft and cute cake doughnuts, covered with festive sprinkles and covered in chocolate frosting. A fun and comfortable treat, perfect for every breakfast or brunch. Follow the following steps, and you are on a very pleasant journey.

Baked doughnuts can be stored for up to 2 days in a tight container. Before you stack them, make sure the frosting has completely dried up, so they do not stick together. Tell any self-professed doughnut lover of the concept of a baked doughnut, you may be asked so many questions about this and that. Some may laugh at the idea that a baked doughnut can match their deep-fried doughnuts. I will admit they’re not the same, but baked doughnuts are as delicious and yet delicious. They receive bonus points that they are healthier and don’t smell like grease.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 16

Ingredients:

For doughnuts:

2 cups baking mix (such as Bisquick ®)

⅓ cup milk

1 egg

2 tablespoons white sugar

⅛ teaspoon ground cinnamon

For coating:

¼ cup butter, melted

½ cup white sugar

Directions:

Preheat oven up to 400 ° F

In a bowl, combine bread mix, milk, egg, 2 tbsp sugar and cinnamon. The dough must be transferred to a floured surface and knead 5 times. Roll the dough in 1/2 cm thick and cut the doughnut. Place the doughnuts on a baking sheet.

Bake the dough until lightly browned for about 7 to 9 minutes in the preheated oven.

In a bowl, add melted butter. Then in a separate bowl, place 1/2 cup of sugar. Dip the tartar into butter. Transfer to sugar and press lightly until the doughnuts are covered.

Did You Know How Easy Baked Doughnuts Are?

Rebecca Skip the journey to the doughnut shop and instead do these cooked doughnuts at home! Without the grease, they all have the same great flavours. Furthermore, you can add colourful… Main Dish Recipes Did You Know How Easy Baked Doughnuts Are? European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For doughnuts:
• 2 cups baking mix (such as Bisquick ®)
• ⅓ cup milk
• 1 egg
• 2 tablespoons white sugar
• ⅛ teaspoon ground cinnamon
• For coating:
• ¼ cup butter, melted
• ½ cup white sugar

Instructions

Preheat oven up to 400 ° F

In a bowl, combine bread mix, milk, egg, 2 tbsp sugar and cinnamon. The dough must be transferred to a floured surface and knead 5 times. Roll the dough in 1/2 cm thick and cut the doughnut. Place the doughnuts on a baking sheet.

Bake the dough until lightly browned for about 7 to 9 minutes in the preheated oven.

In a bowl, add melted butter. Then in a separate bowl, place 1/2 cup of sugar. Dip the tartar into butter. Transfer to sugar and press lightly until the doughnuts are covered.

Turn the remaining ham to the main attraction, with many fresh veggies and delicious pasta dressed in the ranch. The pasta salads are so versatile because you can use a wide range of vegetables, chicken and ham proteins, add cheeses and dress up and use anything from the dressing of Italian to the mayonnaise.  Include all the essential pasta salads for Ham and Cheese Pasta salad. Whether it’s ham and cheese sandwiches, sliders, or pinwheels for ham and cheese, many options are available where this special ham and cheese combination is perfect. For vegetables, I used colourfully light green baby peas, and when you bite into pea, you get this little crucible. I’ve also just included some fine red onion, but not too much to over-bear.

Ham is a great addition to every pasta salad but one with cheese in particular. Cheese and ham are always fantastic. You can use larger chunks as well, or even sub-chicken for the ham. Ham and cheese pasta salad are great for the next picnic or potluck and it works well as a simple summer weekend dinner, or a meal when you are together with your family and friends. Just don’t forget to enjoy every bit of the meal.

Preparation time: 10 minutes
Cooking time: 11 minutes
Serves: 6

Ingredients:

1 (8 ounces) package medium pasta shells

1 (10 ounces) package frozen peas, thawed

¼ pound deli ham, diced

1 cup diced Cheddar cheese

¼ cup chopped onion

3 tablespoons mayonnaise

2 tablespoons vegetable oil

1 tablespoon lemon juice

½ teaspoon salt

¼ teaspoon pepper

Directions:

Fill a pot with some salted water and bring it to boil. Stir pasta and cook until it is soft but solid for about 11 minutes.

In a large bowl, add a pan and mix the chilled pasta and stir. Stir in the cheddar, onion, mayonnaise, oil, lime juice, salt, and pepper. Cover and cool 1 hour before serving or until fully chilled.

Ham and Shell Salad

Rebecca Turn the remaining ham to the main attraction, with many fresh veggies and delicious pasta dressed in the ranch. The pasta salads are so versatile because you can use a… Main Dish Recipes Ham and Shell Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 1 (8 ounces) package medium pasta shells
• 1 (10 ounces) package frozen peas, thawed
• ¼ pound deli ham, diced
• 1 cup diced Cheddar cheese
• ¼ cup chopped onion
• 3 tablespoons mayonnaise
• 2 tablespoons vegetable oil
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions

Fill a pot with some salted water and bring it to boil. Stir pasta and cook until it is soft but solid for about 11 minutes.

In a large bowl, add a pan and mix the chilled pasta and stir. Stir in the cheddar, onion, mayonnaise, oil, lime juice, salt, and pepper. Cover and cool 1 hour before serving or until fully chilled.

Roasted Cabbage might be a competitor for my favourite meal of Crispy Slow Corned Beef. You don’t have to cut an entire bag of Brussels Sprouts if you only have to cut a few cabbages. Moreover, cabbage steaks have a huge presentation value. I grew up knowing that when it comes to sides I would usually just steam a veggie, or something, more time and effort in the main dish. Sides such as these roasted cabbages are so easy though it is almost just as simple as steam veggies.

It brings out its natural sweetness and gives you a deep taste that is impossible to achieve when you steam vegetables. It’s more a technique than a recipe, but I thought I’d share if you didn’t try it yet. I began cutting the cabbage from top to bottom this time around, without realizing what I was doing, so the cabbage holds together a little better when you roast it. This healthy side dish is super easy to make and has a crunchy, sweet punch. I also suggest eating with your family. There’s no better way to live than feeding your family with healthy food.

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:

2 tablespoons extra-virgin olive oil

½ head green cabbage, cut into 4 wedges

1 pinch garlic powder, or to taste

less than 1/8 tsp of red pepper (flakes), or to taste

salt and ground black pepper to taste

2 lemons, halved

Directions:

Preheat the oven to 450 ° F.

Brush with olive oil on either side of every wedge. Sprinkle on every wedge garlic, red pepper flakes, salt, and pepper. Set wedges up on a baking sheet.

Flip the cabbages and continue to roast until browned and charred in some areas for 15 minutes more, roast in a preheated oven for 15 minutes. Over every wedge, squeeze the lemon.

If You Think You Don't Like Cabbage, You've Never Tried It Roasted

Rebecca Roasted Cabbage might be a competitor for my favourite meal of Crispy Slow Corned Beef. You don’t have to cut an entire bag of Brussels Sprouts if you only have… Main Dish Recipes If You Think You Don’t Like Cabbage, You’ve Never Tried It Roasted European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons extra-virgin olive oil
• ½ head green cabbage, cut into 4 wedges
• 1 pinch garlic powder, or to taste
• less than 1/8 tsp of red pepper (flakes), or to taste
• salt and ground black pepper to taste
• 2 lemons, halved

Instructions

Preheat the oven to 450 ° F.

Brush with olive oil on either side of every wedge. Sprinkle on every wedge garlic, red pepper flakes, salt, and pepper. Set wedges up on a baking sheet.

Flip the cabbages and continue to roast until browned and charred in some areas for 15 minutes more, roast in a preheated oven for 15 minutes. Over every wedge, squeeze the lemon.

You will love the twist on the classic if you like pecan pie. This recipe claims that it is easy, simple, and cheap. It is perfect for anyone who doesn’t have time to make a pie. The Pecan Pie Muffins with only five ingredients are extremely easy to make. They taste like a pastry. They have a soft centre and crunchy chewy edges. Only by not properly grease your pan can you screw them up.

One of my favourites is Pecan Pie Muffins, go-to recipes I used to use on vacations for customers. I would be giving holiday gifts or birthday gifts to my relatives every year and this recipe was one of my go-toes. This is a type of recipe that no one thinks is so easy to make. It’s buttery, rich, and perfect to feel comfortable without feeling like you’ve had too much dessert. The butter and brown sugar create a kind of streusel texture in the doughs, while muffin is used to make cupcakes at the same time.

Some recipes for the creaming of butter are easier, but just put those ingredients in one stand mixer together and scoop in the muffin cups for the perfect buttery treat. It lasts approximately 6 days in the fridge. They will stay good for approximately one month if you freeze them properly. We recommend that you put them in the ziplock bag, wrap them once and twice in foil so that it stays the same.

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 9

Ingredients:

1 cup packed light brown sugar

½ cup all-purpose flour

1 cup chopped pecans

⅔ cup butter softened

2 eggs, beaten

Directions:

Preheat the oven about 350 ° F. Line 18 mini cups of paper muffin liners, fully grease, and flour.

Combine in a medium bowl, brown sugar, flour, and pecans. Stir in the dry ingredients until it is combined. In a separate bowl combine butter and the eggs smoothly. Spoon the batter Into the prepared cups of muffin. Put 2/3 in the cup.

Bake it at 350 degrees F for 20 to 25 minutes. When finished, cool on the wire racks.

Pecan Pie Muffins

Rebecca You will love the twist on the classic if you like pecan pie. This recipe claims that it is easy, simple, and cheap. It is perfect for anyone who doesn’t… Main Dish Recipes Pecan Pie Muffins European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 55 voted )

Ingredients

• 1 cup packed light brown sugar
• ½ cup all-purpose flour
• 1 cup chopped pecans
• ⅔ cup butter softened
• 2 eggs, beaten

Instructions

Preheat the oven about 350 ° F. Line 18 mini cups of paper muffin liners, fully grease, and flour.

Combine in a medium bowl, brown sugar, flour, and pecans. Stir in the dry ingredients until it is combined. In a separate bowl combine butter and the eggs smoothly. Spoon the batter Into the prepared cups of muffin. Put 2/3 in the cup.

Bake it at 350 degrees F for 20 to 25 minutes. When finished, cool on the wire racks.

This easy and simple recipe is for those working moms and people who value their time very much and does not have enough time to cook or bake something. These no-bake peanut butter cookies are a treat for you. Peanut butter lovers must celebrate as they need to follow two steps to make these satisfying cookies. There are one and a half billion recipes on the Internet for no-bakes and the majority of them use the same ingredients as our family recipes. However, the ratio of ingredients is what makes every recipe a bit different. You’re getting the idea of more butter, less sugar, more cocoa, less peanut butter. Our recipe perfects this relationship in my eyes and on my tastebuds. There’s just enough sugar, just enough cocoa, and definitely enough peanut butter.

Peanut butter cookies are a thing nowadays. Also, there’s no chocolate in this recipe, unlike traditional no baked cookies. They set up at room temperature, believe it or not! And they can also be stored for 3 to 4 days at room temperature. You can keep them in the refrigerator or freezer if you want them to last longer. It’s best to serve this when it’s cold.

Preparation time: 5 minutes
Cooking time: 5 minutes
Serve: 48

Ingredients:

3 cups white sugar

¾ cup butter

¾ cup milk

½ teaspoon vanilla extract

1 ½ cups peanut butter

4 ½ cups quick-cooking oats

Directions:

In a pan, combine sugar, butter, and milk over medium heat. Bring to a quick boil for a full minute. Remove the heated mixture and add vanilla and peanut butter to mix.

Mix the oats and stir continuously until it cools. Transfer to a large bowl if needed. Drop the batter on waxed paper using a teaspoon. Set aside to cool down.

Tip:

*Use an aluminum foil to make food moist, cook it uniformly, and facilitate cleaning easier.

No-Bake Peanut Butter Cookies

Rebecca This easy and simple recipe is for those working moms and people who value their time very much and does not have enough time to cook or bake something. These… Main Dish Recipes No-Bake Peanut Butter Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 3 cups white sugar
• ¾ cup butter
• ¾ cup milk
• ½ teaspoon vanilla extract
• 1 ½ cups peanut butter
• 4 ½ cups quick-cooking oats

Instructions

In a pan, combine sugar, butter, and milk over medium heat. Bring to a quick boil for a full minute. Remove the heated mixture and add vanilla and peanut butter to mix.

Mix the oats and stir continuously until it cools. Transfer to a large bowl if needed. Drop the batter on waxed paper using a teaspoon. Set aside to cool down.

Tip:

*Use an aluminum foil to make food moist, cook it uniformly, and facilitate cleaning easier.