April 2020

How is this so easy but the result is astonishing! Would you believe it will only take four ingredients to make this amazing lemon cream cheese dump cake? And who would not enjoy a nice fresh, citrusy flavor dessert any time of the day? And my favorite is topping it with whipped cream or vanilla ice cream. Delicious! This dessert is a real hit. My family and friends can’t get over it, even my colleagues are so into it. I remember bringing this in the office and they were like wow! They can’t even believe that I only used four ingredients that are readily available and that it’s pretty easy to make. This is the cake to impress.

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Lemon Cream Cheese Cake Recipe

INGREDIENTS

1 (16 oz.) can of lemon pie filling

1 (15 oz.) package yellow cake mix

4 oz. cream cheese, cubed

1/2 cup (1 stick) unsalted butter, thinly sliced

HOW TO MAKE 4-INGREDIENT LEMON CREAM CHEESE DUMP CAKE

Step 1: Prepare the oven by preheating it to 350 degrees F. Spray (grease) a square baking dish with a non-stick spray.

Step 2: Pour the lemon pie filling into the greased baking dish making sure to spread the filling into the corners.

Step 3: Sprinkle half of the cake mix on top of the lemon pie filling. Evenly place the cubed cream cheese over the cake mix, then sprinkle the remaining cake mix on top.

Step 4: Cut the butter as thinly as possible and put them in a single layer on top of the cake mix covering as much of the surface of the cake as possible.

Step 5: Place inside the preheated oven and bake for 35 to 45 minutes. To check the doneness, insert a toothpick in the middle when it comes out clean the cake is done.

Step 6: Remove from the oven and let it cool for about 15 to 20 minutes. Slice and serve. Enjoy!

4-INGREDIENT LEMON CREAM CHEESE DUMP CAKE

Rebecca How is this so easy but the result is astonishing! Would you believe it will only take four ingredients to make this amazing lemon cream cheese dump cake? And who… Main Dish Recipes 4-INGREDIENT LEMON CREAM CHEESE DUMP CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 60 voted )

Ingredients

• 1 (16 oz.) can of lemon pie filling
• 1 (15 oz.) package yellow cake mix
• 4 oz. cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, thinly sliced

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F. Spray (grease) a square baking dish with a non-stick spray.

Step 2: Pour the lemon pie filling into the greased baking dish making sure to spread the filling into the corners.

Step 3: Sprinkle half of the cake mix on top of the lemon pie filling. Evenly place the cubed cream cheese over the cake mix, then sprinkle the remaining cake mix on top.

Step 4: Cut the butter as thinly as possible and put them in a single layer on top of the cake mix covering as much of the surface of the cake as possible.

Step 5: Place inside the preheated oven and bake for 35 to 45 minutes. To check the doneness, insert a toothpick in the middle when it comes out clean the cake is done.

Step 6: Remove from the oven and let it cool for about 15 to 20 minutes. Slice and serve. Enjoy!

A wide variety of spices is sampled with this tasty Coney Island ground beef hot dog sauce. The chili sauce on classic coney dogs is standard, and this version is easy to prepare and cook, and it’s delicious. The hot dog “Coney Island” came from Michigan rather than Coney Island, New York. In reality. The famous hot dog, two in Detroit, Michigan, and one in Jackson, Michigan, has been created by at least three restaurants.

People might disagree about what makes an authentic Coney Island hotdog; however, you’ll agree that this recipe is delicious. You would want to know how to make this spicy hotdog with overflowing flavors. I would also like to note that I read article after article about traditional Coney Island Hot Dogs online, and I am sure that no-one will ever settle on what a “real” Coney Island Hot Dog recipe is, which is fine by me. I never visited Coney Island, and never had an authentic Coney Island Hot Dog, but I can say this is delicious and worth making 100%. And that is what’s important, right? I do this on special occasions, and it’s a hit with friends and family all the time. I hope you enjoy it as much as I do.

Ingredients:

1/2 pound lean ground beef

1/4 cup water

1/4 cup chopped onion

(1) clove garlic, minced

1 8 oz can seasoned tomato sauce

1/ 2 tsp each chili powder, monosodium glutamate, and salt

Directions:

Slowly but thoroughly, brown ground beef breaks with a fork till fine.

Add remaining ingredients; cook for 10 minutes, uncovered.

It makes 12 Coney Islands Sauce.

Tips:

Put it in a food processor or a potato masher to mash the beef during your cooking for the best quality of ground beef.

Standard hot dog buns, not New England-style, are used for coney dogs.

Try to serve the chili over waffle fries instead of hotdogs. Sprinkle the cheddar and chopped ounces with shredded cheese.

Coney Sauce for hot dogs

Rebecca A wide variety of spices is sampled with this tasty Coney Island ground beef hot dog sauce. The chili sauce on classic coney dogs is standard, and this version is… Main Dish Recipes Coney Sauce for hot dogs European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 1/2 pound lean ground beef
• 1/4 cup water
• 1/4 cup chopped onion
• (1) clove garlic, minced
• 1 8 oz can seasoned tomato sauce
• 1/ 2 tsp each chili powder, monosodium glutamate, and salt

Instructions

Slowly but thoroughly, brown ground beef breaks with a fork till fine.

Add remaining ingredients; cook for 10 minutes, uncovered.

It makes 12 Coney Islands Sauce.

Tips:

Put it in a food processor or a potato masher to mash the beef during your cooking for the best quality of ground beef.

Standard hot dog buns, not New England-style, are used for coney dogs.

Try to serve the chili over waffle fries instead of hotdogs. Sprinkle the cheddar and chopped ounces with shredded cheese.

Notes

Servings Per Recipe: 12 | Amount Per Serving: Calories: 58.5, Total Fat: 4.0 g, Cholesterol: 14.2 mg, Sodium: 239.2 mg, Total Carbs: 2.0 g, Dietary Fiber: 0.4 g Protein: 3.7 g, 2 SmartPoints.

This ideal coconut cake sets the bar everywhere for home-baked cakes.  For success, use cake flour, egg whites, sweet cream, and canned milk carefully. Carefully follow this recipe, and you’ll get a super moist, fluffy crumb and good coconut flavor cake.

Ingredients:

For the Cake:

1 1/2 cups white sugar

(2) eggs

(4) egg yolks

1 cup milk

1/2 cup butter

2 1/2 cups all-purpose flour

1 tbsp baking powder

1 tsp vanilla extract

For the Frosting:

1 3/4 cups white sugar

1/2 cup water

(4) egg whites, room temperature

1 tsp vanilla extract

1/2 tsp cream of tartar

2 cups of sweetened flaked coconut, or as needed

Directions:

Preheat oven at about 350 degrees F (175 degrees C). Grease three cake pans that are 9 inches round.

Mix sugar, whites, and egg yolks in a mixing bowl using an electric mixer for around 5 minutes, until light and fluffy.

In the saucepan, heat milk and butter on low heat for 2 to 3 minutes. Remove from the heat and slowly cool down.

In a dish, mix the flour with the baking powder then combine it to the egg mixture. Add vanilla extract and a milk mixture; beat well with an electric mixer.

Bake in the preheated oven until clean, 15 to 18 minutes, with a toothpick inserted into the center of the cakes. Cool down in pans for 10 minutes before switching to wire racks to completely cool.

Meanwhile, mixing bowl and beaters thoroughly clean. Beat the egg whites and tartar cream with an electric mixer until they are foamy.

Put in a saucepan, sugar, and water to a boil. Boil until 242 degrees F (116 degrees C) reads a candy thermometer, for 3 to 4 minutes.

Beat egg whites at high velocity. Pour hot sugar mixture carefully into the side of the bowl, avoiding the beaters; continue to beat on high till stiff peaks form, 6 to 8 minutes. Add and stir vanilla extract.

Put a layer of refrigerated cake on a serving platter and frost the top. Repeat on the second and third cake layers, put the icing from the edges to the top of the cake. Use your hands to sprinkle coconut on top and smooth onto the side of the cake.

OLD FASHIONED COCONUT CAKE RECIPE

Rebecca This ideal coconut cake sets the bar everywhere for home-baked cakes.  For success, use cake flour, egg whites, sweet cream, and canned milk carefully. Carefully follow this recipe, and you’ll… Main Dish Recipes OLD FASHIONED COCONUT CAKE RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cake:
• 1 1/2 cups white sugar
• (2) eggs
• (4) egg yolks
• 1 cup milk
• 1/2 cup butter
• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp vanilla extract
• For the Frosting:
• 1 3/4 cups white sugar
• 1/2 cup water
• (4) egg whites, room temperature
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar
• 2 cups of sweetened flaked coconut, or as needed

Instructions

Preheat oven at about 350 degrees F (175 degrees C). Grease three cake pans that are 9 inches round.

Mix sugar, whites, and egg yolks in a mixing bowl using an electric mixer for around 5 minutes, until light and fluffy.

In the saucepan, heat milk and butter on low heat for 2 to 3 minutes. Remove from the heat and slowly cool down.

In a dish, mix the flour with the baking powder then combine it to the egg mixture. Add vanilla extract and a milk mixture; beat well with an electric mixer.

Bake in the preheated oven until clean, 15 to 18 minutes, with a toothpick inserted into the center of the cakes. Cool down in pans for 10 minutes before switching to wire racks to completely cool.

Meanwhile, mixing bowl and beaters thoroughly clean. Beat the egg whites and tartar cream with an electric mixer until they are foamy.

Put in a saucepan, sugar, and water to a boil. Boil until 242 degrees F (116 degrees C) reads a candy thermometer, for 3 to 4 minutes.

Beat egg whites at high velocity. Pour hot sugar mixture carefully into the side of the bowl, avoiding the beaters; continue to beat on high till stiff peaks form, 6 to 8 minutes. Add and stir vanilla extract.

Put a layer of refrigerated cake on a serving platter and frost the top. Repeat on the second and third cake layers, put the icing from the edges to the top of the cake. Use your hands to sprinkle coconut on top and smooth onto the side of the cake.

The basic recipe for spaghetti sauce is made from oregano, ground beef, basil, garlic, onion, and tomato paste. Some grounds of Italian sausage can also be added on to the beef or extra meat beef for those who love meat. You can also add vegetables together with the tomatoes, try the diced zucchini or yellow summer squash and add natural sweetness to the shredded carrots.

If you’re a beginner cook or just want to develop your skills, follow our step-by-step recipe for a healthy, working pasta dish. Classic Spaghetti Sauce with Ground Beef was passed down through the generations, and it originated from the great Italian grandmother of a friend. It’s the most delicious, rich, flavourful, pasta sauce I’ve ever had in my whole life and I can’t wait until you try it!

Ingredients:

1 pound ground beef

(1) onion, chopped

(4) cloves garlic, minced

(1) small green bell pepper, diced

1 (28 oz) can diced tomatoes

1 (16 oz) can tomato sauce

1 (6 oz) can tomato paste

2 tsp dried oregano

2 tsp dried basil

1 tsp salt

1/2 tsp black pepper

Directions:

In a saucepan, add the ground beef, onion, garlic, and green pepper. Cook and stir until the meat is crispy and tender vegetables, drain the grease.

Stir the diced tomatoes, tomato sauce, and tomato paste into the bowl. Add and season with oregano, basil, pepper, and salt to taste. Simmer for an hour with spaghetti sauce, stirring occasionally.

Notes:

Meat sauce lasts for up to four days in the refrigerator. Transfer meat to a container for storage, leaving only a little space on top. In freezer ziplock bags, we prefer to freeze meat sauce because it sits flat in the freezer and can be quickly tainted in running water.

For this meat sauce, the ingredients are pantry steps, and we do not have much time for dinner on the table during the days we always have a ground beef stash in the freezer.

Classic Spaghetti Sauce with Ground Beef

Rebecca The basic recipe for spaghetti sauce is made from oregano, ground beef, basil, garlic, onion, and tomato paste. Some grounds of Italian sausage can also be added on to the… Main Dish Recipes Classic Spaghetti Sauce with Ground Beef European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound ground beef
• (1) onion, chopped
• (4) cloves garlic, minced
• (1) small green bell pepper, diced
• 1 (28 oz) can diced tomatoes
• 1 (16 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

In a saucepan, add the ground beef, onion, garlic, and green pepper. Cook and stir until the meat is crispy and tender vegetables, drain the grease.

Stir the diced tomatoes, tomato sauce, and tomato paste into the bowl. Add and season with oregano, basil, pepper, and salt to taste. Simmer for an hour with spaghetti sauce, stirring occasionally.

Notes:

Meat sauce lasts for up to four days in the refrigerator. Transfer meat to a container for storage, leaving only a little space on top. In freezer ziplock bags, we prefer to freeze meat sauce because it sits flat in the freezer and can be quickly tainted in running water.

For this meat sauce, the ingredients are pantry steps, and we do not have much time for dinner on the table during the days we always have a ground beef stash in the freezer.

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Snickerdoodle Bread Recipe

Ingredients:

2-½ cups of flour.

2 tsp of baking powder.

½ tsp of salt.

2 tsp of cinnamon.

1 cup of softened butter.

2 cups of sugar.

3 eggs.

1 tsp of vanilla.

¾ cup of sour cream.

1 package of Hershey’s cinnamon chips.

3 tbsps of sugar.

3 tsp of cinnamon.

Directions:

In a large bowl, mix the butter, sugar, salt, and cinnamon until creamy and fleecy. Blend in the eggs and mix in the vanilla and sour cream.

In a different bowl, mix the flour and heating powder at that point add to the cream blend, and blend until very much joined. Mix in the cinnamon chips.

Spoon the batter into 4 smaller than expected portion pans ⅔ full.

In a bowl, combine 3 tbsps of sugar and 3 tsp of cinnamon and sprinkle over the lounges.

In a preheated stove to 350° prepare for 35 to 38 minutes.

Bonne Appétit!

Simple, easy, and yummy! The deliciousness of the sugar and cinnamon gives a decent touch to this snickerdoodle bread. It possesses a flavor like a paradise! You should give it a shot.

Snickerdoodle Bread is Pure Heaven

Rebecca Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Appetizer, Breakfast, etc…) To SAVE it for later… Ingredients: 2-½ cups of flour. 2 tsp of baking powder. ½… Main Dish Recipes Snickerdoodle Bread is Pure Heaven European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 39 voted )

Ingredients

• 2-½ cups of flour.
• 2 tsp of baking powder.
• ½ tsp of salt.
• 2 tsp of cinnamon.
• 1 cup of softened butter.
• 2 cups of sugar.
• 3 eggs.
• 1 tsp of vanilla.
• ¾ cup of sour cream.
• 1 package of Hershey's cinnamon chips.
• 3 tbsps of sugar.
• 3 tsp of cinnamon.

Instructions

In a large bowl, mix the butter, sugar, salt, and cinnamon until creamy and fleecy. Blend in the eggs and mix in the vanilla and sour cream.

In a different bowl, mix the flour and heating powder at that point add to the cream blend, and blend until very much joined. Mix in the cinnamon chips.

Spoon the batter into 4 smaller than expected portion pans ⅔ full.

In a bowl, combine 3 tbsps of sugar and 3 tsp of cinnamon and sprinkle over the lounges.

In a preheated stove to 350° prepare for 35 to 38 minutes.

Bonne Appétit!

Simple, easy, and yummy! The deliciousness of the sugar and cinnamon gives a decent touch to this snickerdoodle bread. It possesses a flavor like a paradise! You should give it a shot.

 

I had a sudden and overwhelming desire to stuff my mouth full of cornbread from my grandma a couple of nights ago. If you did not grow up on cornbread, it’s hard to explain, but the drive to consume it can be a powerful force. SI made two pans full at night just so I could eat a huge warm wedge out of the oven and have an untouched pan to take the next day to a friend’s house. The cornbread follows chili or soup at home in equal measure. For tamale pie, I used the cornbread batter more than once to coat corndogs or to top a casserole dish or chili.

The scent of toasty cornbread baking up in a coal-black cast-iron pan is very similar to one of earth’s best stuff. I have a Pavlovian response to cornbread flavor. By that, I’m not talking about barking and running around in circles, but I may have been caught panting and drooling, and maybe even wagging my tail for a while or two. Today’s cornbread I ‘m sharing with you is the be-all and end-all cornbreads to me. It isn’t sweet. Now, if you want to become happier, there’s nothing better than a pan full of Grandma’s Buttermilk Cornbread with a pot of hot beans bubbling.

Ingredients:

1/2 cup butter

2/3 cup white sugar

(2) eggs

1 cup buttermilk

1/2 tsp baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 tsp salt

Directions:

Preheat oven at about 375 ° F (175 ° C). Grease a square 8-inch pan.

Melt butter together in a big skillet. Stir in the sugar and remove from oil. Add eggs and beat until well combined. Combine buttermilk, baking soda, and whisk in pan mixture. Add the cornmeal, flour, and salt, until well blended, and there are few lumps left. Add batter into the ready-made pan.

In a preheated oven, bake it for 30 to 40 minutes or until the toothpick inserted in the center come out clean.

Grandmother’s Buttermilk Cornbread

Rebecca I had a sudden and overwhelming desire to stuff my mouth full of cornbread from my grandma a couple of nights ago. If you did not grow up on cornbread,… Main Dish Recipes Grandmother’s Buttermilk Cornbread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 cup butter
• 2/3 cup white sugar
• (2) eggs
• 1 cup buttermilk
• 1/2 tsp baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 tsp salt

Instructions

Preheat oven at about 375 ° F (175 ° C). Grease a square 8-inch pan.

Melt butter together in a big skillet. Stir in the sugar and remove from oil. Add eggs and beat until well combined. Combine buttermilk, baking soda, and whisk in pan mixture. Add the cornmeal, flour, and salt, until well blended, and there are few lumps left. Add batter into the ready-made pan.

In a preheated oven, bake it for 30 to 40 minutes or until the toothpick inserted in the center come out clean.

You know a recipe is sure to be perfect when it contains what appears to be a pound of butter as its ingredients. Yes, in their way, each ingredient is important, butter is what makes the mouth water and the world go ’round.’ I mean, who doesn’t like a cake that’s all about creamy, lick your lips butter first and foremost. I ‘m going to be the first to raise my hand and say, I do.

Now, the name “pound cake” comes from the original recipes, which contained one pound of each of its ingredients: sugar, flour, butter, and eggs. This made it easy to memorize the recipe in the days when a lot of people couldn’t learn. Imagine a cake of four pounds of ingredients making a luxurious dessert.

The company made the cake large enough to feed the whole city, and it did so on several occasions. As time went on, recette proportions were adjusted to make a smaller, lighter cake. But let’s not kid ourselves, we’ve kept it big enough that even if you’ve got to share, there’s always some leftover for binges late at night.

Ingredients:

1 (8 oz) package cream cheese

1 1/2 cups butter

3 cups white sugar

(6) eggs

3 cups all-purpose flour

1 tsp vanilla extract

Directions:

Preheat oven at about 325 degrees F (160 degrees C) and fill a 10-inch tube pan with flour.

Cream butter, and cream cheese in a big bowl, until smooth. Gradually add sugar, and beat until fluffy.

Beat two eggs at a time, and beat well with each addition. Stir in the flour and blend in. Add the vanilla extract.

Pour into a pan of 10 “tubes. Bake at about 325 degrees F (160 degrees C) for an hour and 20 minutes. Check for an hour if it’s done cooking, a toothpick inserted in the cake ‘s center must come out clean.

Cream Cheese Pound Cake

Rebecca You know a recipe is sure to be perfect when it contains what appears to be a pound of butter as its ingredients. Yes, in their way, each ingredient is… Main Dish Recipes Cream Cheese Pound Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

• 1 (8 oz) package cream cheese
• 1 1/2 cups butter
• 3 cups white sugar
• (6) eggs
• 3 cups all-purpose flour
• 1 tsp vanilla extract

Instructions

Preheat oven at about 325 degrees F (160 degrees C) and fill a 10-inch tube pan with flour.

Cream butter, and cream cheese in a big bowl, until smooth. Gradually add sugar, and beat until fluffy.

Beat two eggs at a time, and beat well with each addition. Stir in the flour and blend in. Add the vanilla extract.

Pour into a pan of 10 "tubes. Bake at about 325 degrees F (160 degrees C) for an hour and 20 minutes. Check for an hour if it's done cooking, a toothpick inserted in the cake 's center must come out clean.

Notes

Per Serving: 525 calories; 27.7 g total fat; 150 mg cholesterol; 218 mg sodium. 63.9 g carbohydrates; 6.9 g protein

Those brownies will ever be among my favorite desserts. Don’t get me wrong, I love a thick, fudgy brownie cake, but there’s something about a brownie with lemon that’s so sweet and fresh. What’s more, anything flavored with lemon is always a hit with me. This recipe should look much like the usual brownie recipe with no cocoa or chocolate chips. You will separately mix your dry ingredients and wet ingredients before combining make sure to add one egg at a time.

Ingredients:

For the Brownies:

3/4 cup all-purpose flour

3/4 cup white sugar

1/2 cup unsalted butter, softened

1/2 tsp sea salt

(3) eggs

2 tbsp lemon juice

1 tbsp lemon zest, plus more for icing

For the Icing:

1 cup confectioners’ sugar

1/4 cup lemon juice

1/4 tsp vanilla extract

Directions:

Preheat oven at about 175 degrees C (350 degrees F). Grease a baking dish, 8 inches square pan.

Use an electric mixer to pound the flour, white sugar, butter, and sea salt together in a bowl until well combined. In a separate bowl, whisk the eggs, two tablespoons of lemon juice, and one tablespoon of lemon zest together; mix into the flour mixture and beat at medium speed until smooth, about 3 minutes. Pour the batter into the baking dish made ready.

In a preheated oven, bake it for 23 to 25 minutes, or until the toothpick inserted in the center comes out clean. Cook to the touch until the bottom of the dish is dry.

In a bowl, whisk together the sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) until smooth; spread over brownies.

Note:

If you’re new to lemon zesting, the device designed for this job is the simplest to use: a lemon zester. But a veggie peeler would work if you don’t have one. Make sure you have your lemon cleaned beforehand.

For best result, refrigerate the brownies overnight

Lemon Brownies

Rebecca Those brownies will ever be among my favorite desserts. Don’t get me wrong, I love a thick, fudgy brownie cake, but there’s something about a brownie with lemon that’s so… Main Dish Recipes Lemon Brownies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• For the Brownies:
• 3/4 cup all-purpose flour
• 3/4 cup white sugar
• 1/2 cup unsalted butter, softened
• 1/2 tsp sea salt
• (3) eggs
• 2 tbsp lemon juice
• 1 tbsp lemon zest, plus more for icing
• For the Icing:
• 1 cup confectioners' sugar
• 1/4 cup lemon juice
• 1/4 tsp vanilla extract

Instructions

Preheat oven at about 175 degrees C (350 degrees F). Grease a baking dish, 8 inches square pan.

Use an electric mixer to pound the flour, white sugar, butter, and sea salt together in a bowl until well combined. In a separate bowl, whisk the eggs, two tablespoons of lemon juice, and one tablespoon of lemon zest together; mix into the flour mixture and beat at medium speed until smooth, about 3 minutes. Pour the batter into the baking dish made ready.

In a preheated oven, bake it for 23 to 25 minutes, or until the toothpick inserted in the center comes out clean. Cook to the touch until the bottom of the dish is dry.

In a bowl, whisk together the sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) until smooth; spread over brownies.

Note:

If you're new to lemon zesting, the device designed for this job is the simplest to use: a lemon zester. But a veggie peeler would work if you don't have one. Make sure you have your lemon cleaned beforehand.

For best result, refrigerate the brownies overnight

Notes

Per Serving: 154 calories; 6.8 g total fat; 50 mg cholesterol; 69 mg sodium. 22.3 g carbohydrates; 1.9 g protein

This simple recipe takes the chicken breasts bordered with a parmesan coating. This unique combination of ingredients makes a fantastic dish to be loved by your whole family. People are surprised by the simplicity of this Parmesan chicken because it is pack with flavor and texture. Follow the simple instructions of this recipe, and you’ll get the best chicken breast recipe you’ll ever know.

Ingredients:

1/4 cup all-purpose flour

1/2 cup grated Parmesan cheese

2 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

(1) egg, beaten

2 tbsp milk

(4) skinless, boneless chicken breast halves

1/4 cup butter, melted

Directions:

Preheat oven at about 175 degrees C (350 degrees F). In a shallow baking dish, coat with nonstick cooking spray.

Combine the flour in a bowl with parmesan, paprika, salt, and pepper. Beat the egg and whisk milk together in a separate bowl. Put the chicken into the egg, then dip it in the flour mixture. Place the melted butter in the baking dish, and pour over the chicken evenly.

Bake in a preheated oven at about an hour and 15 minutes, until cheese turns brown and chicken is cook

Notes:

I usually make this during celebrations and gatherings because this recipe can easily be doubled or tripled. Use warmers if there are still leftovers.

Often we break the chicken into strips to make it more “child friendly” before breading and baking. The cheesy crust bakes so crisply that it can almost pass for chicken fried.

You’ll know when the chicken is cook when its juices run clear. Usually, it takes 30 to 35 minutes to complete the process, overcooking it will make the chicken too dry.

When the thickness of the chicken breast is uneven or thick inch, use a rolling pin and pound it to achieve your desired thickness. Try using chicken breasts of the same size. Overall, the results will be better, as they cook more evenly.

Baked Paprika-Parmesan Chicken

Rebecca This simple recipe takes the chicken breasts bordered with a parmesan coating. This unique combination of ingredients makes a fantastic dish to be loved by your whole family. People are… Main Dish Recipes Baked Paprika-Parmesan Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• (1) egg, beaten
• 2 tbsp milk
• (4) skinless, boneless chicken breast halves
• 1/4 cup butter, melted

Instructions

Preheat oven at about 175 degrees C (350 degrees F). In a shallow baking dish, coat with nonstick cooking spray.

Combine the flour in a bowl with parmesan, paprika, salt, and pepper. Beat the egg and whisk milk together in a separate bowl. Put the chicken into the egg, then dip it in the flour mixture. Place the melted butter in the baking dish, and pour over the chicken evenly.

Bake in a preheated oven at about an hour and 15 minutes, until cheese turns brown and chicken is cook

Notes:

I usually make this during celebrations and gatherings because this recipe can easily be doubled or tripled. Use warmers if there are still leftovers.

Often we break the chicken into strips to make it more "child friendly" before breading and baking. The cheesy crust bakes so crisply that it can almost pass for chicken fried.

You'll know when the chicken is cook when its juices run clear. Usually, it takes 30 to 35 minutes to complete the process, overcooking it will make the chicken too dry.

When the thickness of the chicken breast is uneven or thick inch, use a rolling pin and pound it to achieve your desired thickness. Try using chicken breasts of the same size. Overall, the results will be better, as they cook more evenly.

My mother is the sole reason for me to start baking this cake. She always baked this when I have a bad day. The first time she baked this cake was when I was a child, and I got bruises from my legs because I slipped. I thought she’s going to beat me, but I was wrong. To sum it all, she baked this cake for me, which makes me feel like I am in heaven and forget all the pain I’m in. Now, I have a family, and the tradition is still there.

Mayo is simply oil, vinegar, and egg, and while you might only add an extra egg to try to achieve the same result. I want to point out that the oil keeps the cake soft, the egg allows the batter to retain moisture, and the acid in the vinegar provides the chocolate flavor. When you need a delicious, easy to make a layer cake, look no further than this Mayonnaise Cake. This dessert ‘s rich flavor, enhanced with coffee, contrasts perfectly with the light and fluffy buttercream. On birthdays this cake will be a hit.

Ingredients:

2 cups all-purpose flour

1 1/2 tsp baking soda

1 cup white sugar

1/4 tsp salt

1 cup of water

3/4 cup mayonnaise

2 (1 oz) squares unsweetened chocolate, melted

Directions:

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

Sift the rice, soda, sugar, and salt together in a large pot. Add the water, mayonnaise, and the chocolate melted. Well, mix in well.

Bake at least 35 minutes, or until done. Frost using your favorite icing.

Note:

Cake without frost does not need to be cooled. Cover and hold at room temperature. It will only need cooling, depends on what frosting you use. Frosting based on cream cheese should always be cooled.

Mayonnaise Cake

Rebecca My mother is the sole reason for me to start baking this cake. She always baked this when I have a bad day. The first time she baked this cake… Main Dish Recipes Mayonnaise Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 cup white sugar
• 1/4 tsp salt
• 1 cup of water
• 3/4 cup mayonnaise
• 2 (1 oz) squares unsweetened chocolate, melted

Instructions

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

Sift the rice, soda, sugar, and salt together in a large pot. Add the water, mayonnaise, and the chocolate melted. Well, mix in well.

Bake at least 35 minutes, or until done. Frost using your favorite icing.

Note:

Cake without frost does not need to be cooled. Cover and hold at room temperature. It will only need cooling, depends on what frosting you use. Frosting based on cream cheese should always be cooled.

Notes

Per Serving: 262 calories; 13.6 g total fat; 5 mg cholesterol; 285 mg sodium. 34.4 g carbohydrates; 2.9 g protein