May 2020

My grandmother used to tell me to learn how to eat Pimento because she knew that whenever I took anything that has pimento I just feed it to her cat (which is a crazy pimento lover). Well, I was not a pimento fan when I was a little girl. But all that changed. It’s true that when we grow older we get to love things or food (as for me) that we hate before. And unlike me when I was their age, my kids love pimento. That’s why I taught myself to like and make pimentos. And it bad at all, it’s great! I’m sure my grandmother is very proud.

Like the other recipes that I shared, this too is very easy to prepare even my kids to know how to make this. Just toss everything together, sit it in the fridge for a couple of minutes, and you’re done! Easy peasy! And it tastes amazing and cheesy. It can be served as a spread on crackers or celery, scoop onto corn chips or tortilla chips, or slater over hamburgers and hotdogs.

For a quick and inexpensive lunch try a pimento cheese sandwich. I’m sure your kids are gonna love that! Or be like my grandmother who served it as a cocktail finger food dip. Either way, pimento is versatile and can go with anything.

INGREDIENTS

2 cups of shredded cheddar cheese

8 ounces of cream cheese, softened

1/2 c. mayonnaise

1/2 tsp. garlic powder

1/4 tsp. paprika

1/2 tsp. onion powder

4 ounces of diced pimentos, drained

1/2 tsp. dried mustard

HOW TO MAKE HOMEMADE PIMENTO CHEESE

Step 1: Mix the cheddar cheese and cream cheese with an electric mixer for about 2-3 minutes.

Step 2: Add the mayonnaise and mix.

Step 3: Add and stir the garlic powder, paprika, onion powder, and dry mustard until combined.

Step 4: Then, add the pimento and mix.

Step 5: Place inside the fridge for at least 10-15 minutes before serving.

HOMEMADE PIMENTO CHEESE

Rebecca My grandmother used to tell me to learn how to eat Pimento because she knew that whenever I took anything that has pimento I just feed it to her cat… Main Dish Recipes HOMEMADE PIMENTO CHEESE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups of shredded cheddar cheese
• 8 ounces of cream cheese, softened
• 1/2 c. mayonnaise
• 1/2 tsp. garlic powder
• 1/4 tsp. paprika
• 1/2 tsp. onion powder
• 4 ounces of diced pimentos, drained
• 1/2 tsp. dried mustard

Instructions

Step 1: Mix the cheddar cheese and cream cheese with an electric mixer for about 2-3 minutes.

Step 2: Add the mayonnaise and mix.

Step 3: Add and stir the garlic powder, paprika, onion powder, and dry mustard until combined.

Step 4: Then, add the pimento and mix.

Step 5: Place inside the fridge for at least 10-15 minutes before serving.

This lockdown has taught me to be creative. I’m spending most of my days in the kitchen to come up with new recipes that I can share with you! Today’s recipe is Cranberry Orange Sour Cream Scones. I figured why not make this creamy delicious treat? It’s very easy to make. Just follow these simple steps and you’re good to go! Give it a try and I’m sure that you’ll love it!

Ingredients

2 1/4 cups all-purpose flour

1/2 c. granulated sugar

3 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 c. cold butter cubed

1/2 c. sour cream

1/4 c. heavy cream

2 large eggs divided, use 1 for egg wash

1 1/2 tablespoon grated fresh orange zest\

1 teaspoon pure vanilla extract

2/3 c. sweetened dried cranberries or Craisins

3 tablespoon of sliced almonds roughly broken

2 tablespoon turbinado sugar (sugar in the raw)

Orange Glaze: (Optional)

1 c. powdered sugar

1 teaspoon of freshly grated orange zest

2 tablespoons of juice from an orange

How to make Cranberry Orange Sour Cream Scones

Step 1: Prepare the oven by preheating it to 375 degrees F. Use a parchment paper to line a large baking sheet.

Step 2: Sift the flour, sugar, baking powder, baking soda, and salt in a medium-size mixing bowl.

Step 3: Cut the butter into the dry ingredients. Use a pastry blender or 2 forks to the ingredients until the texture looks like cornmeal. Mix the cranberries until fairly distributed. Then, make a big hole in the center.

Step 4: Mix the sour cream, heavy cream, 1 egg, zest, and vanilla. Add to the dry ingredients, mixing gradually until fully moistened.

Step 5: In a floured surface, knead the dough a few times but do not overwork it. Make the dough into an 8-inch circle that’s about 1-inch thick.

Step 6: Dip a sharp knife in flour and cut the dough into wedges. Beat the spare egg with 1 tablespoon water. Brush the top of the wedges and sprinkle with almonds and turbinado sugar.

Step 7: Place inside the preheated oven and bake for 20-22 minutes or until golden brown. Best served warm with fresh whipped cream and orange marmalade.

For the glaze, mix the powdered sugar, orange zest, and fresh orange juice. You have to add the juice one tablespoon at a time until the desired consistency is reached. Drizzle the glaze over the warm scones. Serve and enjoy!

Cranberry Orange Sour Cream Scones

Rebecca This lockdown has taught me to be creative. I’m spending most of my days in the kitchen to come up with new recipes that I can share with you! Today’s… Main Dish Recipes Cranberry Orange Sour Cream Scones European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 c. granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 c. cold butter cubed
• 1/2 c. sour cream
• 1/4 c. heavy cream
• 2 large eggs divided, use 1 for egg wash
• 1 1/2 tablespoon grated fresh orange zest\
• 1 teaspoon pure vanilla extract
• 2/3 c. sweetened dried cranberries or Craisins
• 3 tablespoon of sliced almonds roughly broken
• 2 tablespoon turbinado sugar (sugar in the raw)
• Orange Glaze: (Optional)
• 1 c. powdered sugar
• 1 teaspoon of freshly grated orange zest
• 2 tablespoons of juice from an orange

Instructions

Step 1: Prepare the oven by preheating it to 375 degrees F. Use a parchment paper to line a large baking sheet.

Step 2: Sift the flour, sugar, baking powder, baking soda, and salt in a medium-size mixing bowl.

Step 3: Cut the butter into the dry ingredients. Use a pastry blender or 2 forks to the ingredients until the texture looks like cornmeal. Mix the cranberries until fairly distributed. Then, make a big hole in the center.

Step 4: Mix the sour cream, heavy cream, 1 egg, zest, and vanilla. Add to the dry ingredients, mixing gradually until fully moistened.

Step 5: In a floured surface, knead the dough a few times but do not overwork it. Make the dough into an 8-inch circle that's about 1-inch thick.

Step 6: Dip a sharp knife in flour and cut the dough into wedges. Beat the spare egg with 1 tablespoon water. Brush the top of the wedges and sprinkle with almonds and turbinado sugar.

Step 7: Place inside the preheated oven and bake for 20-22 minutes or until golden brown. Best served warm with fresh whipped cream and orange marmalade.

For the glaze, mix the powdered sugar, orange zest, and fresh orange juice. You have to add the juice one tablespoon at a time until the desired consistency is reached. Drizzle the glaze over the warm scones. Serve and enjoy!

Let’s go South! Today, I’m bringing something special to the table. Have you heard of BBQ Chicken Pasta Salad? It’s a recipe that I’ve read (tried) a few days ago. It’s rich and extra delish (my kids loved it they emptied one big serving bowl and still asking for more!) with a flavorful BBQ mayonnaise sauce, some corn, bell peppers, black beans, and tender chicken breast. It’s very easy to prepare. You can even fool everyone to think that you exerted too much effort because of how delicious this recipe is!

You can even add some sliced avocado, grape tomatoes (whole and washed), a dollop of sour cream, cheese, and cayenne for extra yumminess. You are also welcome to experiment with what kind of pasta you will use, but shells, rotini, and penne are I think what works best.

Ingredients

2 Tbsp. vegetable oil

2 boneless, skinless chicken breast halves

1 red onion chopped

1/2 jalapeno peppers de-seeded, deveined and minced

1 pound small pasta shells

1 c. bbq sauce

1 c. mayonnaise

1/2 tsp. kosher salt

1/4 tsp. coarse ground pepper

1 red bell pepper seeded and diced

1 orange bell pepper seeded and diced

1 c. corn

15 ounce can of black beans rinsed and drained

1/4 c. minced fresh cilantro

How to make BBQ Chicken Pasta Salad

Step 1: Pour the vegetable oil on a large skillet. Add the chicken and cook in a medium-high heat for 4-6 minutes on both sides.

Step 2: Once the chicken is done, remove from the pan. On the same skillet, add the onions and jalapeno. Cook for 2-3 minutes until softened.

Step 3: In a separate large pasta pot, place the noodles and cook 2 minutes shy from the instruction on the package. Drain and rinse the pasta after.

Step 4: In a large bowl, mix the bbq sauce, mayonnaise, salt, and pepper.

Step 5: Then, chop the cooked chickens into bite-sized pieces. Add to the dressing bowl with the onions, jalapenos, bell peppers, corn, black beans, and cilantro. Toss gently and serve. Enjoy.

BBQ Chicken Pasta Salad

Rebecca Let’s go South! Today, I’m bringing something special to the table. Have you heard of BBQ Chicken Pasta Salad? It’s a recipe that I’ve read (tried) a few days ago.… Main Dish Recipes BBQ Chicken Pasta Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 Tbsp. vegetable oil
• 2 boneless, skinless chicken breast halves
• 1 red onion chopped
• 1/2 jalapeno peppers de-seeded, deveined and minced
• 1 pound small pasta shells
• 1 c. bbq sauce
• 1 c. mayonnaise
• 1/2 tsp. kosher salt
• 1/4 tsp. coarse ground pepper
• 1 red bell pepper seeded and diced
• 1 orange bell pepper seeded and diced
• 1 c. corn
• 15 ounce can of black beans rinsed and drained
• 1/4 c. minced fresh cilantro

Instructions

Step 1: Pour the vegetable oil on a large skillet. Add the chicken and cook in a medium-high heat for 4-6 minutes on both sides.

Step 2: Once the chicken is done, remove from the pan. On the same skillet, add the onions and jalapeno. Cook for 2-3 minutes until softened.

Step 3: In a separate large pasta pot, place the noodles and cook 2 minutes shy from the instruction on the package. Drain and rinse the pasta after.

Step 4: In a large bowl, mix the bbq sauce, mayonnaise, salt, and pepper.

Step 5: Then, chop the cooked chickens into bite-sized pieces. Add to the dressing bowl with the onions, jalapenos, bell peppers, corn, black beans, and cilantro. Toss gently and serve. Enjoy.

The first time I have Pineapple Coconut Bread was when I traveled to Maui. It’s so good with a natural sweetness from the pineapple and coconut. It’s deliciously addicting that I ate it every day during our trip. I even took some home. And I’m so happy when I learned how to make it. It’s very easy! Even you can follow through.

So bring Maui right in your backyard for an unforgettable summer experience! Have a slice of pineapple coconut bread for breakfast with your cup of coffee or dessert (just drizzle it with caramel sauce or some ice cream on top).

Ingredients

2 cups of sweetened shredded coconut

1/2 c. butter

1 1/2 cups of flour

1/2 tsp. baking soda

1/2 tsp. salt

1 c. sugar

3 large eggs

1 c. sour cream

20 ounces of crushed pineapple, drained well

How to make Pineapple Coconut Bread

Step 1: Prepare the oven by preheating it to 325-degrees. Then, spray a loaf pan with a baking spray.

Step 2: Place the coconut on a baking sheet and spread evenly. Put inside the oven and bake for 6-10 minutes, make sure to occasionally shake the tray.

Step 3: Use a stand mixer on high speed to beat the butter, sugar, and cream until light and fluffy. It usually takes about 1-2 minutes.

Step 4: In a bowl, add the flour, baking soda, and salt. Whisk until well mixed.

Step 5: Now, add the eggs one at a time. Mix them until fully combined. Alternately, add the flour and the sour cream in batches, about 1/3 of the amount each time.

Step 6: Use a spatula to slowly add the pineapple and 1 cup of the coconut flakes.

Step 7: Pour the batter into the loaf pan and sprinkle with the remaining coconut.

Step 8: Place inside the preheated oven and bake for 65 to 70 minutes or until a toothpick inserted in the middle of the bread comes out clean.

Pineapple Coconut Bread (Tastes like you're in Maui!)

Rebecca The first time I have Pineapple Coconut Bread was when I traveled to Maui. It’s so good with a natural sweetness from the pineapple and coconut. It’s deliciously addicting that… Main Dish Recipes Pineapple Coconut Bread (Tastes like you’re in Maui!) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups of sweetened shredded coconut
• 1/2 c. butter
• 1 1/2 cups of flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. sugar
• 3 large eggs
• 1 c. sour cream
• 20 ounces of crushed pineapple, drained well

Instructions

Step 1: Prepare the oven by preheating it to 325-degrees. Then, spray a loaf pan with a baking spray.

Step 2: Place the coconut on a baking sheet and spread evenly. Put inside the oven and bake for 6-10 minutes, make sure to occasionally shake the tray.

Step 3: Use a stand mixer on high speed to beat the butter, sugar, and cream until light and fluffy. It usually takes about 1-2 minutes.

Step 4: In a bowl, add the flour, baking soda, and salt. Whisk until well mixed.

Step 5: Now, add the eggs one at a time. Mix them until fully combined. Alternately, add the flour and the sour cream in batches, about 1/3 of the amount each time.

Step 6: Use a spatula to slowly add the pineapple and 1 cup of the coconut flakes.

Step 7: Pour the batter into the loaf pan and sprinkle with the remaining coconut.

Step 8: Place inside the preheated oven and bake for 65 to 70 minutes or until a toothpick inserted in the middle of the bread comes out clean.

Rice reminds me of my mom. She always makes something surprisingly delicious out of it. She’s a great cook and taught me almost everything I know when preparing a meal. I haven’t seen her in a while though. But, I’m planning to visit her this weekend and surprise her with her favorite Stick of Butter Rice. I know she’s gonna love it!

It’s pretty easy to prepare unlike when cooking rice in a rice cooker or stove pot, this Stick Of Butter Rice will give you flavorful and soft results. It is by far, the most delectable creamy rice side dish I’ve ever tasted! And with just a few ingredients already sitting in your kitchen, you can make it in a blink of an eye and even feed the whole crowd!

And you can try different variations to make it extra delish like sprinkling parmesan cheese on top while it is still warm or even before you bake it (for a crispier layer). You can even experiment with the kind of broth you will use (chicken, vegetable, or the usual beef broth). Add a little of soy sauce, Worcestershire sauce, cream of mushroom soup, and some sauteed (in butter) mushrooms. For others, they want to include protein on it too. The sky is the limit when it comes to this Easy Stick of Butter Rice recipe.

Ingredients

1 cup of white rice, uncooked

10 ounces condensed French Onion Soup

10 ounces condensed Beef Broth, (or 1 1/4 cups)

1/2 cup of unsalted butter, cut into cubes

How to make Stick of Butter Rice

Step 1: Prepare the oven by preheating it to 400 degrees.

Step 2: Place the rice, onion soup, beef broth, and butter in an 8 x 8-inch baking dish. Stir until combined.

Step 3: Cover the baking pan with a foil and place it inside the preheated oven. Then, bake for 30 minutes.

Step 4: Remove the foil and bake for another 30 minutes.

Easy Stick of Butter Rice Recipe

Rebecca Rice reminds me of my mom. She always makes something surprisingly delicious out of it. She’s a great cook and taught me almost everything I know when preparing a meal.… Main Dish Recipes Easy Stick of Butter Rice Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of white rice, uncooked
• 10 ounces condensed French Onion Soup
• 10 ounces condensed Beef Broth, (or 1 1/4 cups)
• 1/2 cup of unsalted butter, cut into cubes

Instructions

Step 1: Prepare the oven by preheating it to 400 degrees.

Step 2: Place the rice, onion soup, beef broth, and butter in an 8 x 8-inch baking dish. Stir until combined.

Step 3: Cover the baking pan with a foil and place it inside the preheated oven. Then, bake for 30 minutes.

Step 4: Remove the foil and bake for another 30 minutes.

One of my favorite desserts! This Lemon Pudding Cake is a hit every time I bake it. It has a perfect sponge texture and a nice gooey sauce at the bottom which is super delish! My mom loves this so much she can eat the whole thing! It is so good and pretty easy to make. I think this is by far the best Lemon Pudding Cake I’ve ever tasted. And to make it more lemony you can add more lemon zest and fresh lemon juice. Don’t worry about adding more lemon zest or juice in it because the intense lemon flavor of this cake is just perfect! I suggest letting it cool first before serving but if you want a bite after it’s a bake that’s fine, either way, this cake is delicious. Then, sprinkle the top with powdered sugar, slice, and serve.

I’m baking this again today as a gift to my Mom. Happy Mother’s Day Mom!

Ingredients

4 eggs, separated

⅓ cup of lemon juice

1 teaspoon of lemon zest

1 tablespoon of butter

1 ½ cups of white sugar

½ cup sifted all-purpose flour

½ teaspoon salt

1 ½ cups of milk

How to make Lemon Pudding Cake

Step 1: In a mixing bowl, beat the egg yolks, lemon juice, lemon rind, and butter (you can also use margarine if preferred). Mix until thick and lemon-colored. Add in the sugar, flour, and salt. Pour milk and yolk mixture alternately. Make sure to mix well after each addition.

Step 2: Beat the egg whites until stiff. Pour it in the electric mixer and mix it with the batter at a slow speed.

Step 3: Pour the batter into an 8-inch square baking dish.

Step 4: Pour hot water into a pan and place it inside the preheated oven. Set the baking dish into the pan with hot water and bake for 45 minutes at 350 degrees F or 175 degrees C.

Lemon Pudding Cake I

Rebecca One of my favorite desserts! This Lemon Pudding Cake is a hit every time I bake it. It has a perfect sponge texture and a nice gooey sauce at the… Main Dish Recipes Lemon Pudding Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 4 eggs, separated
• ⅓ cup of lemon juice
• 1 teaspoon of lemon zest
• 1 tablespoon of butter
• 1 ½ cups of white sugar
• ½ cup sifted all-purpose flour
• ½ teaspoon salt
• 1 ½ cups of milk

Instructions

Step 1: In a mixing bowl, beat the egg yolks, lemon juice, lemon rind, and butter (you can also use margarine if preferred). Mix until thick and lemon-colored. Add in the sugar, flour, and salt. Pour milk and yolk mixture alternately. Make sure to mix well after each addition.

Step 2: Beat the egg whites until stiff. Pour it in the electric mixer and mix it with the batter at a slow speed.

Step 3: Pour the batter into an 8-inch square baking dish.

Step 4: Pour hot water into a pan and place it inside the preheated oven. Set the baking dish into the pan with hot water and bake for 45 minutes at 350 degrees F or 175 degrees C.

This recipe is my savior during busy days. It’s very simple and quick to prepare. Cheesy, flavorful, and kid-friendly. My mother used to make this when I was little. I remember she was a very busy woman. She had 2 jobs but she made sure that even with her busy schedule, she would still have time to cook dinner for us. I appreciated her efforts that is why now that she’s old, I am the one responsible in the kitchen. Well, she still cooks for us and doesn’t get me wrong, I guess cooking develops as you grow old. Because for some reason, she became a total master in the kitchen!

Today, she is still asleep so I decided to make this dish to remind her of the good old days that we enjoyed together. Just a simple act of me saying “Thank you and I love you!”. Try this for your dinner tonight. It’s the best! Enjoy!

INGREDIENTS

1 pound ground beef

garlic to taste

1 teaspoon salt

1 teaspoon sugar

2 cans (8-ounces) tomato sauce

8 ounces egg noodles

8 ounces sour cream

8 ounces cream cheese

1 1/2 cups Cheddar cheese, shredded

How to make Poor Man Husband Casserole

Step 1: Prepare the oven by preheating it to 350 degrees F.

Step 2: Cook the ground beef in a heated pan. Once browned drain the excess fat.

Step 3: In the same pan, add the garlic, sugar, and tomato sauce. Mix and cover. Let it simmer for about 15 minutes.

Step 4: Meanwhile, cook the egg noodles. Once done, drain them and set aside.

Step 5: In a small bowl, mix the sour cream and cheese.

Step 6: Layer the noodles, followed by the sour cream mixture then beef in a baking dish. Generously sprinkle the Cheddar cheese on top. Repeat to make the second layer.

Step 7: Place inside the preheated oven and bake for 20 minutes at 350 degrees.

Poor Man Husband Casserole

Rebecca This recipe is my savior during busy days. It’s very simple and quick to prepare. Cheesy, flavorful, and kid-friendly. My mother used to make this when I was little. I… Main Dish Recipes Poor Man Husband Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 6 voted )

Ingredients

• 1 pound ground beef
• garlic to taste
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cans (8-ounces) tomato sauce
• 8 ounces egg noodles
• 8 ounces sour cream
• 8 ounces cream cheese
• 1 1/2 cups Cheddar cheese, shredded

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F.

Step 2: Cook the ground beef in a heated pan. Once browned drain the excess fat.

Step 3: In the same pan, add the garlic, sugar, and tomato sauce. Mix and cover. Let it simmer for about 15 minutes.

Step 4: Meanwhile, cook the egg noodles. Once done, drain them and set aside.

Step 5: In a small bowl, mix the sour cream and cheese.

Step 6: Layer the noodles, followed by the sour cream mixture then beef in a baking dish. Generously sprinkle the Cheddar cheese on top. Repeat to make the second layer.

Step 7: Place inside the preheated oven and bake for 20 minutes at 350 degrees.

This recipe is very easy to prepare and with some basic ingredients, you’ll be able to make the most hearty, comforting, and delicious soup that everyone will love. All the flavors blended in one bowl – the fainty sweet flavor of the peppers and tomatoes, the beef, and the rice that gives this soup a great texture.

Ingredients

1 lb lean ground beef

2 tablespoons olive oil, divided

Salt and freshly ground black pepper

1 small yellow onion chopped (1 cup)

1 c. chopped red bell pepper (a little over 1/2 of a medium)

1 c. chopped green bell pepper

2 cloves garlic, minced

2 (14.5 oz) cans petite diced tomatoes

1 (15 oz) can tomato sauce

1 (14.5 oz) can low-sodium beef broth

2 1/2 tablespoons chopped fresh parsley, plus more for garnish

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 c. uncooked long-grain white or brown rice (I love both options)

Cheddar or mozzarella cheese, for serving (optional)

How to make Stuffed Pepper Soup

Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the beef and season with salt and pepper. Stir occasionally to beak the beef. Cook until the beef is browned. Once browned, drain the excess oil from the beef and let it sit in a plate lined with paper towels.

Step 2: In the same pot, heat the remaining 1 tablespoon of olive oil and add the onions, red bell pepper, green bell pepper and saute for about 3 minutes. Stir in the garlic and saute for another 30 seconds.

Step 3: Add the diced tomatoes, tomato sauce, beef broth, parsley, basil, oregano, and cooked beef. Season with salt and pepper to taste. When it is lightly boiling, reduce the heat to low. Cover and let it simmer for 30 minutes while stirring occasionally.

Step 4: Meanwhile, cooked the rice.

Step 5: When the soup stops simmering scoop the desired amount of rice and add it into the soup.

Step 6: Sprinkle the cheese and fresh parsley on top. Serve warm. Enjoy!

Stuffed Pepper Soup

Rebecca This recipe is very easy to prepare and with some basic ingredients, you’ll be able to make the most hearty, comforting, and delicious soup that everyone will love. All the… Main Dish Recipes Stuffed Pepper Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb lean ground beef
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 1 small yellow onion chopped (1 cup)
• 1 c. chopped red bell pepper (a little over 1/2 of a medium)
• 1 c. chopped green bell pepper
• 2 cloves garlic, minced
• 2 (14.5 oz) cans petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can low-sodium beef broth
• 2 1/2 tablespoons chopped fresh parsley, plus more for garnish
• 1/2 teaspoon dried basil*\
• 1/2 teaspoon dried oregano
• 1 c. uncooked long-grain white or brown rice (I love both options)
• Cheddar or mozzarella cheese, for serving (optional)

Instructions

Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the beef and season with salt and pepper. Stir occasionally to beak the beef. Cook until the beef is browned. Once browned, drain the excess oil from the beef and let it sit in a plate lined with paper towels.

Step 2: In the same pot, heat the remaining 1 tablespoon of olive oil and add the onions, red bell pepper, green bell pepper and saute for about 3 minutes. Stir in the garlic and saute for another 30 seconds.

Step 3: Add the diced tomatoes, tomato sauce, beef broth, parsley, basil, oregano, and cooked beef. Season with salt and pepper to taste. When it is lightly boiling, reduce the heat to low. Cover and let it simmer for 30 minutes while stirring occasionally.

Step 4: Meanwhile, cooked the rice.

Step 5: When the soup stops simmering scoop the desired amount of rice and add it into the soup.

Step 6: Sprinkle the cheese and fresh parsley on top. Serve warm. Enjoy!

I have never known that a simple banana bread that’s already delicious on its own can still be a million times mouthful. This banana bread bars, yes you heard it right, bars with brown butter frosting is easy and quick to make. A total game-changer for all the banana lovers out there! Or even if you are not a fan, I’m sure that one bite will make you crazy and you will be in love!

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

Banana Bread Bars Recipe

INGREDIENTS

To make the Bars:

1 ½ cups of white sugar

1 cup sour cream

½ cup of butter softened

2 eggs

1 ¾ cups of mashed ripe bananas

2 teaspoons vanilla extract

2 cups of all-purpose flour

1 teaspoon baking soda

¾ teaspoon salt

½ cup chopped walnuts (optional)

For the Frosting:

½ cup butter

4 cups of confectioners’ sugar

3 tablespoons milk

1 ½ teaspoons vanilla extract

HOW TO MAKE BANANA BREAD BARS WITH BROWN BUTTER FROSTING

Step 1: Preheat the oven to 350 degrees F or 175 degrees C. And grease and flour a 15 x 10-inch jelly roll pan.

Step 2: Mix the white sugar, sour cream, half a cup of softened butter, and eggs in a bowl. Beat with an electric mixer until creamy. Stir in the bananas and two teaspoons of vanilla extract. Add in the flour, baking soda, and salt. Mix for a minute, then, add in the walnuts. Beat the batter until incorporated.

Step 3: Empty the batter into the greased and floured pan. Spread the batter evenly.

Step 4: Place the pan inside the preheated oven. Bake for 27 minutes until golden. Let it cool.

Step 5: Melt half of the butter in a large saucepan over medium heat for about 3 to 5 minutes. Remove from heat when bubbling and golden brown.

Step 6: For the frosting, whisk the confectioner’s sugar, milk, and vanilla extract into the melted butter. Mix until you get a smooth frosting consistency.

Step 7: Spread the frosting over the cooled banana bars. Serve and enjoy!

BANANA BREAD BARS WITH BROWN BUTTER FROSTING

Rebecca I have never known that a simple banana bread that’s already delicious on its own can still be a million times mouthful. This banana bread bars, yes you heard it… Main Dish Recipes BANANA BREAD BARS WITH BROWN BUTTER FROSTING European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• To make the Bars:
• 1 ½ cups of white sugar
• 1 cup sour cream
• ½ cup of butter softened
• 2 eggs
• 1 ¾ cups of mashed ripe bananas
• 2 teaspoons vanilla extract
• 2 cups of all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ½ cup chopped walnuts (optional)
• For the Frosting:
• ½ cup butter
• 4 cups of confectioners' sugar
• 3 tablespoons milk
• 1 ½ teaspoons vanilla extract

Instructions

Step 1: Preheat the oven to 350 degrees F or 175 degrees C. And grease and flour a 15 x 10-inch jelly roll pan.

Step 2: Mix the white sugar, sour cream, half a cup of softened butter, and eggs in a bowl. Beat with an electric mixer until creamy. Stir in the bananas and two teaspoons of vanilla extract. Add in the flour, baking soda, and salt. Mix for a minute, then, add in the walnuts. Beat the batter until incorporated.

Step 3: Empty the batter into the greased and floured pan. Spread the batter evenly.

Step 4: Place the pan inside the preheated oven. Bake for 27 minutes until golden. Let it cool.

Step 5: Melt half of the butter in a large saucepan over medium heat for about 3 to 5 minutes. Remove from heat when bubbling and golden brown.

Step 6: For the frosting, whisk the confectioner's sugar, milk, and vanilla extract into the melted butter. Mix until you get a smooth frosting consistency.

Step 7: Spread the frosting over the cooled banana bars. Serve and enjoy!

Strawberry cupcakes are the best! I often make these delicious little treats as gifts for friends, family, and colleagues. It has an appeal that other kinds of cupcakes just can’t compete with. It’s perfect and one of the best desserts ever! And don’t be intimidated because they are pretty easy to make.

Ingredients

Cupcakes:

¼ c. strawberries in syrup, undrained

1 (18.25 ounces) package golden butter cake mix (such as Pillsbury®) Moist Supreme®)

⅔ c. vegetable oil

⅓ c. milk

4 eggs

Icing:

2 tablespoons of strawberries in syrup, undrained

2 (8 ounce) packages cream cheese, softened

½ c. butter softened

2 cups of confectioners’ sugar

½ teaspoon of strawberry extract

24 fresh strawberries, hulled and sliced

How to make Triple Strawberry Cheesecake Cupcakes

Step 1: Ready the oven and preheat to 350 degrees. Apply paper liners in 12 muffin cups.

Step 2: Pour the strawberry syrup about 1/4 cup in a medium bowl then blend using an electric mixer. Add in milk, vegetable oil, and cake mix then mix while turning down the speed to low until all ingredients are well incorporated for 2 minutes. Beat eggs one at a time when adding to the cake mixture. Whisk properly for the eggs to fully blend with the mixture. Scoop out 1/4 cup of the batter then fill the muffin cups.

Step 3: Bake in the oven for 15 minutes. Use a toothpick to see if your cupcakes are fully cooked. insert a toothpick in the middle of 1 cupcake. If it comes out clean, your cupcakes are good to go!

Step 4: Pour the strawberry syrup about 1/4 cup in a medium bowl then blend using an electric mixer. Add the butter and cream cheese and beat at low speed until you achieve a creamy texture. Gently add the confectioners’ sugar while maintaining the low-speed mixing. The icing should become smooth. Now, add the strawberry extract then beat for 2 minutes at medium speed.

Step 5: Pour the icing into a star-shaped piping bag then apply icing onto individual cupcakes. Sprinkle the top with sliced strawberries. You’re going to go! Enjoy!

Triple Strawberry Cheesecake Cupcakes

Rebecca Strawberry cupcakes are the best! I often make these delicious little treats as gifts for friends, family, and colleagues. It has an appeal that other kinds of cupcakes just can’t… Main Dish Recipes Triple Strawberry Cheesecake Cupcakes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cupcakes:
• ¼ c. strawberries in syrup, undrained
• 1 (18.25 ounces) package golden butter cake mix (such as Pillsbury®) Moist Supreme®)
• ⅔ c. vegetable oil
• ⅓ c. milk
• 4 eggs
• Icing:
• 2 tablespoons of strawberries in syrup, undrained
• 2 (8 ounce) packages cream cheese, softened
• ½ c. butter softened
• 2 cups of confectioners' sugar
• ½ teaspoon of strawberry extract
• 24 fresh strawberries, hulled and sliced

Instructions

Step 1: Ready the oven and preheat to 350 degrees. Apply paper liners in 12 muffin cups.

Step 2: Pour the strawberry syrup about 1/4 cup in a medium bowl then blend using an electric mixer. Add in milk, vegetable oil, and cake mix then mix while turning down the speed to low until all ingredients are well incorporated for 2 minutes. Beat eggs one at a time when adding to the cake mixture. Whisk properly for the eggs to fully blend with the mixture. Scoop out 1/4 cup of the batter then fill the muffin cups.

Step 3: Bake in the oven for 15 minutes. Use a toothpick to see if your cupcakes are fully cooked. insert a toothpick in the middle of 1 cupcake. If it comes out clean, your cupcakes are good to go!

Step 4: Pour the strawberry syrup about 1/4 cup in a medium bowl then blend using an electric mixer. Add the butter and cream cheese and beat at low speed until you achieve a creamy texture. Gently add the confectioners' sugar while maintaining the low-speed mixing. The icing should become smooth. Now, add the strawberry extract then beat for 2 minutes at medium speed.

Step 5: Pour the icing into a star-shaped piping bag then apply icing onto individual cupcakes. Sprinkle the top with sliced strawberries. You're going to go! Enjoy!