May 2020

Some people don’t like carrot cake there, but what they think we don’t know. Although the cake may not be the best you can ever look at, carrot cake is as sweet and delicious, as long as the day is. The ingredient is root vegetables and yes. This was around for eons, which means that the carrot cake recipe has been tweaked and perfected over time. This is our recipe for carrot cake. We think it’s just about perfect, damp, and sparkling with flavorful carrot bites, pineapples, spices & nuts.

The carrot cake was created throughout the Middle Ages from Carrot Pudding. It was, of course, a very different dessert than that we know now, but carrots have been used for centuries in inventive cooks in baked food. When sugar and the other staples were difficult to get through, they provided humidity and sweetness. Carrot cake comes from England and was most likely transported to the United States after the Second World War.

Throughout the country, it became popular and developed some sort of following because it was considered to be a “healthy cake.” It has veggies, fruits, and nuts, but it still has sugar and oil and usually quite astonishing frost too. We don’t know. But, hey, everything at night gets you to sleep.

Ingredients:

3 cups carrots, finely shredded

8 ounces crushed pineapple, drained

2 cups all-purpose flour

1 cup chopped walnuts or pecans

1 cup of vegetable oil

1 cup granulated sugar

3/4 cup light brown sugar, packed

4 large eggs

1 tablespoon orange zest

2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon vanilla extract

1/4 teaspoon ground allspice]

1/4 teaspoon ground nutmeg

Directions:

Preheat oven at about 350 ° F. Grease lightly and flour two 9-inch round baking pans. Set aside

Mix in a medium bowl the baking soda, flour, baking powder, salt, all-spice, and nutmeg in a medium bowl. Set aside

In a large bowl, combine oil, white and brown sugar and beat them with a blender. Add eggs one at a time to taste well after each addition. Add pulp of orange and vanilla and beat to light and smooth.

Add the flour slowly in the mixture until the batter is smooth. Fold into carrots, pineapple, and walnuts and add batter to the ready-made pans.

Bake about 35 minutes, until the toothpick comes out clean. Refrigerate for 5-10 minutes, then invert to a wire rack to fully cool.

Decorate and enjoy your favorite cream cheese frosting

The Best Carrot Cake

Rebecca Some people don’t like carrot cake there, but what they think we don’t know. Although the cake may not be the best you can ever look at, carrot cake is… Main Dish Recipes The Best Carrot Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 3 cups carrots, finely shredded
• 8 ounces crushed pineapple, drained
• 2 cups all-purpose flour
• 1 cup chopped walnuts or pecans
• 1 cup of vegetable oil
• 1 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 4 large eggs
• 1 tablespoon orange zest
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground allspice]
• 1/4 teaspoon ground nutmeg

Instructions

Preheat oven at about 350 ° F. Grease lightly and flour two 9-inch round baking pans. Set aside

Mix in a medium bowl the baking soda, flour, baking powder, salt, all-spice, and nutmeg in a medium bowl. Set aside

In a large bowl, combine oil, white and brown sugar and beat them with a blender. Add eggs one at a time to taste well after each addition. Add pulp of orange and vanilla and beat to light and smooth.

Add the flour slowly in the mixture until the batter is smooth. Fold into carrots, pineapple, and walnuts and add batter to the ready-made pans.

Bake about 35 minutes, until the toothpick comes out clean. Refrigerate for 5-10 minutes, then invert to a wire rack to fully cool.

Decorate and enjoy your favorite cream cheese frosting

We like to take pots and family parties with our casseroles because they are easy to transportation and heat, not to mention, delicious. We knew that we had a winner when we found this recipe for hamburger pasta. When we make this for large groups, we use a tabletop, but more often, we whip up and bake in our tried and true casserole dish on a smaller scale. It uses beef, carrots, and peas, all of which are sandwiched in heavy gravel between two layers of creamy, mashed potatoes, and are covered in the tons of gooey cheese. We take the skin off our potatoes because we like the smooth texture, but for this casserole, skin-on potatoes are good too. Prove the next time you need crowd-pleasing comfort food, our hamburger and potato baked.

Ingredients:

1 1/2 pounds ground beef

3 lbs (peeled and quartered) Yukon Gold potatoes

1 medium yellow onion, chopped

2 medium cloves garlic, minced

2 medium carrots, peeled and sliced

8 ounces of frozen peas

1 1/2 c cheddar cheese (1/2 c for potatoes, 1 c for the top), shredded and divided

1/2 cup beef broth

1/2 cup milk

4 tbsp butter (2 tbsp for beef, 2 tbsp for potatoes), divided

2 tablespoons all-purpose flour

2 tablespoons Italian seasoning

1 teaspoon salt (1/2 teaspoon for potatoes, 1/2 teaspoon for beef), divided

1/2 teaspoon pepper

Directions:

Preheat oven at about 350 degrees F

Boil potatoes until they are fork-tender into a large pot. Drain and add 1/2 tsp of salt, 2 tbsp of butter. Smash until soft. To combine, add the cheese and stir. Transfer in an 11×9-inch aluminum or casserole dish of half of the potatoes to the bottom.

Saute the ground beef, salted and peppered, until cooked. Transfer the beef to the plate with a towel of paper for drainage.

Sprinkle the carrots and the onions in the same pot over medium heat. Add beef to ground and mix. Add butter, peas, garlic, Italian, pepper, and salt reserved, then cook for about 3 minutes to light brown garlic. Stain with flour and mix in. Pour in a broth of beef and stir to thicken.

Spread the potato beef mixture and cover with reserved potatoes. Bake until bubbling and browned for 30 minutes, top with reserved cheese.

Hamburger And Potato Casserole

Rebecca We like to take pots and family parties with our casseroles because they are easy to transportation and heat, not to mention, delicious. We knew that we had a winner… Main Dish Recipes Hamburger And Potato Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 3 voted )

Ingredients

• 1 1/2 pounds ground beef
• 3 lbs (peeled and quartered) Yukon Gold potatoes
• 1 medium yellow onion, chopped
• 2 medium cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 8 ounces of frozen peas
• 1 1/2 c cheddar cheese (1/2 c for potatoes, 1 c for the top), shredded and divided
• 1/2 cup beef broth
• 1/2 cup milk
• 4 tbsp butter (2 tbsp for beef, 2 tbsp for potatoes), divided
• 2 tablespoons all-purpose flour
• 2 tablespoons Italian seasoning
• 1 teaspoon salt (1/2 teaspoon for potatoes, 1/2 teaspoon for beef), divided
• 1/2 teaspoon pepper

Instructions

Preheat oven at about 350 degrees F

Boil potatoes until they are fork-tender into a large pot. Drain and add 1/2 tsp of salt, 2 tbsp of butter. Smash until soft. To combine, add the cheese and stir. Transfer in an 11x9-inch aluminum or casserole dish of half of the potatoes to the bottom.

Saute the ground beef, salted and peppered, until cooked. Transfer the beef to the plate with a towel of paper for drainage.

Sprinkle the carrots and the onions in the same pot over medium heat. Add beef to ground and mix. Add butter, peas, garlic, Italian, pepper, and salt reserved, then cook for about 3 minutes to light brown garlic. Stain with flour and mix in. Pour in a broth of beef and stir to thicken.

Spread the potato beef mixture and cover with reserved potatoes. Bake until bubbling and browned for 30 minutes, top with reserved cheese.

A batch of chewy chocolate brownies is one of our baking regulars. We love the slightly blistered top, the perfectly crunchy corner parts, and the Gooey Center for more. We love to whip up a bunch of brownies when weakness washes over us for something baked and chocolate. A humid and chewy brownie is always the benchmark, and we have found a great recipe to keep that smooth chewy texture while changing or browning the usual routine. Our secret component: condensed milk sweetened.

This procedure is as simple as with our regular browny recipe, but with the new addition of condensed milk, the majority of the main ingredients still exist. Condensed milk is a good way to chew and savory brownies. We then add all the other ingredients into the same casserole. We melt the butter with milk. They’re mixed in a luxury chocolate cup and then poured into a bakery dish. Now we just leave in the oven to enjoy the smell of brownies.

Ingredients:

2 (14 oz) cans sweetened condensed milk

2 cups flour

½ cup brown sugar

2 sticks unsalted butter

2 teaspoons vanilla

1 ½ teaspoons baking powder

½ cup unsweetened cocoa powder

½ teaspoon salt

Directions:

Preheat oven at about 350 ° F. Line a pan with parchment paper, leaving the edges lighter to help to remove brownies once baked from the dish.

In a medium bowl, stirring frequently, melt condensed milk and butter together. Remove vanilla and brown sugar from the heat once melted. Continue stirring until completely combined.

Mix the powder of cocoa, salt, baking powder, and flour. Pour the batter into the baking dish.

Baked for about 30 minutes or till the middle is just set

Let it rest for 5 min, remover the brownies from the baking dish using a parchment paper. To serve, sliced, and warmly served. Before storing in an airtight container, cool completely.

Condensed Milk Brownies

Rebecca A batch of chewy chocolate brownies is one of our baking regulars. We love the slightly blistered top, the perfectly crunchy corner parts, and the Gooey Center for more. We… Main Dish Recipes Condensed Milk Brownies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 (14 oz) cans sweetened condensed milk
• 2 cups flour
• ½ cup brown sugar
• 2 sticks unsalted butter
• 2 teaspoons vanilla
• 1 ½ teaspoons baking powder
• ½ cup unsweetened cocoa powder
• ½ teaspoon salt

Instructions

Preheat oven at about 350 ° F. Line a pan with parchment paper, leaving the edges lighter to help to remove brownies once baked from the dish.

In a medium bowl, stirring frequently, melt condensed milk and butter together. Remove vanilla and brown sugar from the heat once melted. Continue stirring until completely combined.

Mix the powder of cocoa, salt, baking powder, and flour. Pour the batter into the baking dish.

Baked for about 30 minutes or till the middle is just set

Let it rest for 5 min, remover the brownies from the baking dish using a parchment paper. To serve, sliced, and warmly served. Before storing in an airtight container, cool completely.

These are not enchiladas, which have a bunch of extra fancy ingredients or combinations of inventive flavors. No, these are fundamental enchiladas, which are not apologetic in cheesiness and short ingredients. That does not say that they are not good – surely they are, their heartfeltness and simplicity completely comforting. It is the enchiladas to which you turn when you want something simple, cheesy, and surely happy for the whole family.

When you take your time to heat your tortillas, your life will be much easier with enchiladas. You can roll it easier and it breaks less. Some recipes will allow you to sprinkle each tortilla quickly, or dunk every tortilla with sauce, but you need not go to this problem. If you wrap the tortillas in a damp towel and stir them up to warm, it will get you all right.

Ingredients:

1 lb ground beef

1/2 white onion, diced

3 tablespoons taco seasoning

1/4 cup water

10-14 corn tortillas, warmed

2 cups enchilada sauce

3 cups Cheddar cheese, grated

Sour cream, for serving

Fresh cilantro, for serving

Directions:

1. Preheat oven at about 375 ° F.

2. Brown the ground beef and onions until the beef are no longer pink in a large skillet over medium heat. Drain excess fat and season the beef with a taco. Add 1/4 c of water and cook until the water has fully reduced. Take out from the heat and set aside.

3. Spread in the bottom of a 9×13- inch baking dish 1/2 cup of enchilada sauce.

4. Put some ground beef and cheddar in a straight line in the center of each tortilla, and roll it tightly.

5. In the baking dish, place the enchiladas side seam. Pour over the top of the enchilada sauce and cover the tortillas. Sprinkles over the rest of the cheese.

6. Bake until cheese is bubbly and melted for about 20 minutes. Serve with cilantro and sour cream.

Easy Cheesy Ground Beef Enchiladas

Rebecca These are not enchiladas, which have a bunch of extra fancy ingredients or combinations of inventive flavors. No, these are fundamental enchiladas, which are not apologetic in cheesiness and short… Main Dish Recipes Easy Cheesy Ground Beef Enchiladas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground beef
• 1/2 white onion, diced
• 3 tablespoons taco seasoning
• 1/4 cup water
• 10-14 corn tortillas, warmed
• 2 cups enchilada sauce
• 3 cups Cheddar cheese, grated
• Sour cream, for serving
• Fresh cilantro, for serving

Instructions

1. Preheat oven at about 375 ° F.

2. Brown the ground beef and onions until the beef are no longer pink in a large skillet over medium heat. Drain excess fat and season the beef with a taco. Add 1/4 c of water and cook until the water has fully reduced. Take out from the heat and set aside.

3. Spread in the bottom of a 9x13- inch baking dish 1/2 cup of enchilada sauce.

4. Put some ground beef and cheddar in a straight line in the center of each tortilla, and roll it tightly.

5. In the baking dish, place the enchiladas side seam. Pour over the top of the enchilada sauce and cover the tortillas. Sprinkles over the rest of the cheese.

6. Bake until cheese is bubbly and melted for about 20 minutes. Serve with cilantro and sour cream.

This cake has been the highlight of my day! I baked this today and I could not believe that it was a success!

I just learned about this recipe 3 days ago and it was love at first sight. I don’t know if it’s just me but this was the first time that I tasted this kind of cake. Well, my friends gave me Apple pecan cake before but I was hesitant to eat it for some reason. but now, I don’t know why I took this for granted before. It is amazing! Try this recipe today and for sure you’d be amazed too!

Ingredients

1 1/2 c. cooking oil

2 c. sugar

4 Eggs

3 c. all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 teaspoon salt

2 teaspoon vanilla

3 1/2 cups of Granny Smith apples, approximately 3-4 apples, peeled, chopped in small pieces

1 c. pecans, chopped small

Caramel Glaze

3/4 cups butter 1 1/2 sticks

1 cup light brown sugar

1/4 cup milk

1 tsp vanilla

HOW TO MAKE APPLE PECAN CAKE WITH CARAMEL GLAZE

Ready the oven then preheat to 325 degrees.

Add in eggs, sugar, and oil in a large bowl. Stir until well-mixed and creamy looking.

Whisk in together baking soda, flour, salt, and cinnamon in a medium-sized bowl. Add into the egg mixture.

Add the vanilla into the mix and stir until all ingredients are incorporated.

Add the apples and pecans into the mixture.

Apply grease and flour on the tube pan or two loaf pans and pour in the batter.

Bake in the oven for 1 hour at 325 degrees. at 50 minutes, check the doneness by pinching a toothpick in the middle. If the toothpick comes out clean, your cake is ready.

For making the glaze:

Turn the heat to low and melt the butter in a small pan.

Add in milk and brown sugar and stir.

Let it boil while on low heat then simmer while stirring.

Keep stirring while boiling for 10 minutes

Turn off the heat and add the vanilla. Stir until well-mixed and let it cool.

Top the cake with glaze once it is cool.

APPLE PECAN CAKE WITH CARAMEL GLAZE

Rebecca This cake has been the highlight of my day! I baked this today and I could not believe that it was a success! I just learned about this recipe 3… Main Dish Recipes APPLE PECAN CAKE WITH CARAMEL GLAZE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 c. cooking oil
• 2 c. sugar
• 4 Eggs
• 3 c. all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 2 teaspoon vanilla
• 3 1/2 cups of Granny Smith apples, approximately 3-4 apples, peeled, chopped in small pieces
• 1 c. pecans, chopped small
• Caramel Glaze
• 3/4 cups butter 1 1/2 sticks
• 1 cup light brown sugar
• 1/4 cup milk
• 1 tsp vanilla

Instructions

Ready the oven then preheat to 325 degrees.

Add in eggs, sugar, and oil in a large bowl. Stir until well-mixed and creamy looking.

Whisk in together baking soda, flour, salt, and cinnamon in a medium-sized bowl. Add into the egg mixture.

Add the vanilla into the mix and stir until all ingredients are incorporated.

Add the apples and pecans into the mixture.

Apply grease and flour on the tube pan or two loaf pans and pour in the batter.

Bake in the oven for 1 hour at 325 degrees. at 50 minutes, check the doneness by pinching a toothpick in the middle. If the toothpick comes out clean, your cake is ready.

For making the glaze:

Turn the heat to low and melt the butter in a small pan.

Add in milk and brown sugar and stir.

Let it boil while on low heat then simmer while stirring.

Keep stirring while boiling for 10 minutes

Turn off the heat and add the vanilla. Stir until well-mixed and let it cool.

Top the cake with glaze once it is cool.

This Loaded Potato Soup brings me comfort and satisfied my cravings for bacon and potatoes. Super easy to make and quick to prepare. A hearty flavor-packed recipe in a bowl. Served it in a mug with a round loaf of bread for a cozy afternoon on the couch.

Ingredients

1 package (12 oz) bacon

1 1/2 cups of chopped onion

6 cups of Progresso™ chicken broth (from two 32-oz cartons)

2 lb baking potatoes, peeled, cubed

2/3 c. butter

3/4 c. Gold Medal™ all-purpose flour

4 cups of milk

1 tsp. salt

1 tsp. freshly ground pepper

1 c. diced cooked ham

1 container (8 oz) sour cream

2 1/2 cups of shredded sharp Cheddar cheese (10 oz)

3/4 cup of sliced green onions

How to make Loaded Potato Soup

Step 1: Put the bacon in a 12-inch skillet and cook over medium heat for 6-7 minutes or until crisp. Drain excess oil on paper towels, then crumble or cut the bacon crosswise into half-inch per piece (this way the bacon will cook uniformly). Set aside the crumbled bacon. Cook the onion in 2 tablespoons reserved bacon drippings over medium-high heat for 6 minutes or until almost tender.

Step 2: Mix the onion, broth, and potatoes in a 6-quarts oven. Heat until boiling then lowers the heat. Cook for 10 minutes or until the potatoes are tender.

Step 3: In the same pan, melt the butter over low heat. Whisk the flour until smooth. Cook while stirring for 1 minute. Then, moderately stir in 2 cups of milk. Carefully pour the milk mixture over the potato mixture. Add the remaining 2 cups of milk, salt, and pepper. Cook while stirring continuously over medium heat until the mixture is thick and bubbly.

Step 4: Add the ham, half of the crumbled bacon, sour cream, 2 cups of cheese, and half cup of the green onions. Cook until the cheese is melted and heated thoroughly. Sprinkle the top with the remaining crumbled bacon, half cup of cheese, and 1/4 cup of green onions. Serve and enjoy!

Loaded Potato Soup

Rebecca This Loaded Potato Soup brings me comfort and satisfied my cravings for bacon and potatoes. Super easy to make and quick to prepare. A hearty flavor-packed recipe in a bowl.… Main Dish Recipes Loaded Potato Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package (12 oz) bacon
• 1 1/2 cups of chopped onion
• 6 cups of Progresso™ chicken broth (from two 32-oz cartons)
• 2 lb baking potatoes, peeled, cubed
• 2/3 c. butter
• 3/4 c. Gold Medal™ all-purpose flour
• 4 cups of milk
• 1 tsp. salt
• 1 tsp. freshly ground pepper
• 1 c. diced cooked ham
• 1 container (8 oz) sour cream
• 2 1/2 cups of shredded sharp Cheddar cheese (10 oz)
• 3/4 cup of sliced green onions

Instructions

Step 1: Put the bacon in a 12-inch skillet and cook over medium heat for 6-7 minutes or until crisp. Drain excess oil on paper towels, then crumble or cut the bacon crosswise into half-inch per piece (this way the bacon will cook uniformly). Set aside the crumbled bacon. Cook the onion in 2 tablespoons reserved bacon drippings over medium-high heat for 6 minutes or until almost tender.

Step 2: Mix the onion, broth, and potatoes in a 6-quarts oven. Heat until boiling then lowers the heat. Cook for 10 minutes or until the potatoes are tender.

Step 3: In the same pan, melt the butter over low heat. Whisk the flour until smooth. Cook while stirring for 1 minute. Then, moderately stir in 2 cups of milk. Carefully pour the milk mixture over the potato mixture. Add the remaining 2 cups of milk, salt, and pepper. Cook while stirring continuously over medium heat until the mixture is thick and bubbly.

Step 4: Add the ham, half of the crumbled bacon, sour cream, 2 cups of cheese, and half cup of the green onions. Cook until the cheese is melted and heated thoroughly. Sprinkle the top with the remaining crumbled bacon, half cup of cheese, and 1/4 cup of green onions. Serve and enjoy!

This recipe for a Sloppy Joe Casserole is something that I always make for a quick and easy family-friendly dinner. It’s a perfect alternative to serve our favorite Sloppy Joes on a bun and turn it into a delicious casserole topped with golden brown biscuits. This dish is so flavorful and a real crowd-pleaser. You can never go wrong with it. I’ll serve this next time that my friends are coming over for the game night. I’m confident that this will be a hit!

Ingredients

1lb cooked extra lean ground beef

1 cup of diced onions

1 can of sloppy joe sauce (Manwich) 398ml

⅔ cup of light shredded mozzarella cheese

1 7.5oz can of Pillsbury biscuits (In the 4 value pack, you can use bigger biscuits and weigh out or increase points)

1.5 tablespoons of melted reduced-calorie margarine

2 cloves of fresh garlic, diced

1 teaspoon of dried oregano

How to make Sloppy Joe Casserole

Step 1: Place a pan in a stove. Put the ground beef and onions and cook. Drain the excess fat.

Step 2: Prepare the oven by preheating it to 350 degrees F. Greased or spray a 9-inch square pan.

Step 3: Pour 1 can of sloppy joe sauce into the meat and let it simmer for 5 minutes. Make sure to stir the sauce to the meat well.

Step 4: Carefully pour the meat mixture into the prepared pan and top with cheese.

Step 5: Put 9 dough pieces on top of the mixture. You’ll be left with one extra biscuit.

Step 6: Place the pan in the oven and bake for 14 minutes.

Step 7:  Meanwhile, melt margarine and add diced garlic and oregano.

Step 8: Now, remove the pan from the oven and drizzle the top with the garlic butter.

Step 9: Return the dish in the oven and bake for another 6-8 minutes or until the biscuits on top are golden brown. Once cooked, transfer into a serving plate and serve. Enjoy!

Sloppy Joe Casserole

Rebecca This recipe for a Sloppy Joe Casserole is something that I always make for a quick and easy family-friendly dinner. It’s a perfect alternative to serve our favorite Sloppy Joes… Main Dish Recipes Sloppy Joe Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1lb cooked extra lean ground beef
• 1 cup of diced onions
• 1 can of sloppy joe sauce (Manwich) 398ml
• ⅔ cup of light shredded mozzarella cheese
• 1 7.5oz can of Pillsbury biscuits (In the 4 value pack, you can use bigger biscuits and weigh out or increase points)
• 1.5 tablespoons of melted reduced-calorie margarine
• 2 cloves of fresh garlic, diced
• 1 teaspoon of dried oregano

Instructions

Step 1: Place a pan in a stove. Put the ground beef and onions and cook. Drain the excess fat.

Step 2: Prepare the oven by preheating it to 350 degrees F. Greased or spray a 9-inch square pan.

Step 3: Pour 1 can of sloppy joe sauce into the meat and let it simmer for 5 minutes. Make sure to stir the sauce to the meat well.

Step 4: Carefully pour the meat mixture into the prepared pan and top with cheese.

Step 5: Put 9 dough pieces on top of the mixture. You'll be left with one extra biscuit.

Step 6: Place the pan in the oven and bake for 14 minutes.

Step 7:  Meanwhile, melt margarine and add diced garlic and oregano.

Step 8: Now, remove the pan from the oven and drizzle the top with the garlic butter.

Step 9: Return the dish in the oven and bake for another 6-8 minutes or until the biscuits on top are golden brown. Once cooked, transfer into a serving plate and serve. Enjoy!

Custard Pie is a classic dessert that most Moms served. Whenever I eat it, I can’t help but reminisce the times that my Mom made this; from a simple dinner dessert to a large gathering, this old fashioned pie was often requested. So, no wonder why it became my family’s tradition to serve a custard pie during gatherings. This also is a great gift to give to your friends or loved ones. Let them know that you’re the one who made it so they will feel important and loved. It is a simple dessert that is quick and pretty easy to make. But will always have a special place in our hearts. We grew up to this traditional treat and every bite brings us back to the days when our Moms are in the chicken preparing the perfect custard pie.

Now that I have kids of my own, I will make sure to continue the tradition. And I’m very pleased because I can see how much my kids love custard pie and that they know it’s history (place in our family). You can serve it plain or with some fresh berries and whipped cream.

INGREDIENTS

1 unbaked pie shell (I use Marie Callendar’s deep dish)

3 large eggs

1/2 cup of sugar

1/2 teaspoon of salt

1/2 teaspoon of nutmeg

2-2/3 cups of milk

1 teaspoon of pure vanilla extract

How to make Old Fashioned Custard Pie

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

Step 2: In a bowl, slightly beat the eggs. Add the sugar, salt, nutmeg, milk, and vanilla extract. Mix well and pour the mixture into the unbaked pie shell. Place in the preheated oven and bake for 35 to 40 minutes. Once baked, remove from the oven and let it cool.

Step 3: Sprinkle the top of the pie with fresh ground nutmeg before serving. Enjoy!

Old Fashioned Custard Pie

Rebecca Custard Pie is a classic dessert that most Moms served. Whenever I eat it, I can’t help but reminisce the times that my Mom made this; from a simple dinner… Main Dish Recipes Old Fashioned Custard Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 unbaked pie shell (I use Marie Callendar's deep dish)
• 3 large eggs
• 1/2 cup of sugar
• 1/2 teaspoon of salt
• 1/2 teaspoon of nutmeg
• 2-2/3 cups of milk
• 1 teaspoon of pure vanilla extract

Instructions

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

Step 2: In a bowl, slightly beat the eggs. Add the sugar, salt, nutmeg, milk, and vanilla extract. Mix well and pour the mixture into the unbaked pie shell. Place in the preheated oven and bake for 35 to 40 minutes. Once baked, remove from the oven and let it cool.

Step 3: Sprinkle the top of the pie with fresh ground nutmeg before serving. Enjoy!

A very simple recipe that saves us a lot of time when preparing. In less than 30 minutes you’ll have a delicious meal to serve for dinner!

Ingredients

2 cups of Flour

½ tsp. Baking Powder

1 pinch Salt

2 Tbsp. Butter

1 cup of buttermilk

2 quarts Chicken Broth

3 cups of Cooked Chicken

How to make Cracker Barrel Chicken and Dumplings

Step 1: Start by boiling the chicken. Once the chicken is thoroughly cooked, shred them into smaller pieces. Set aside and make the dumplings.

Step 2: If you have some leftover chicken in your fridge, feel free to use them. If that’s the case and you’re not boiling your chicken, you can make a broth by heating 2 quarts of store-bought chicken broth. You can also add a little of Better Than Bouillon Chicken Base (you can get it from Amazon). Put one spoonful of this base for extra flavor.

Step 3: In a medium-size bowl, combine the flour, baking powder, and salt.

Step 4: With a pastry blender (or fork), mix the butter along with the dry ingredients.

Step 5: Stir in the buttermilk with the dough until it forms like a ball.

Step 6: Knead the ball on a floured surface and use a rolling pin. And with a pizza cutter (if available), cut the dumplings into squares (about 2-inch strips). Make sure that you cut them about the same sizes so they will all cook the same.

Step 7: Place the dumplings back into the bowl. Making sure that they don’t stick, so dust each dumpling with a bit more flour. It’s okay if you’re using more flour because those extra flour will help create a thicker soup sauce.

Step 8: Boil the broth and carefully drop the dumplings a little at a time while continuously stirring. Cook the dumplings for about 15-20 minutes or until they are not doughy anymore. Then, add the cooked chicken into the pot. Once done, transfer to a bowl and serve. Enjoy!

Cracker Barrel Chicken and Dumplings Copycat Recipe

Rebecca A very simple recipe that saves us a lot of time when preparing. In less than 30 minutes you’ll have a delicious meal to serve for dinner! Ingredients 2 cups… Main Dish Recipes Cracker Barrel Chicken and Dumplings Copycat Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 32 voted )

Ingredients

• 2 cups of Flour
• ½ tsp. Baking Powder
• 1 pinch Salt
• 2 Tbsp. Butter
• 1 cup of buttermilk
• 2 quarts Chicken Broth
• 3 cups of Cooked Chicken

Instructions

Step 1: Start by boiling the chicken. Once the chicken is thoroughly cooked, shred them into smaller pieces. Set aside and make the dumplings.

Step 2: If you have some leftover chicken in your fridge, feel free to use them. If that's the case and you're not boiling your chicken, you can make a broth by heating 2 quarts of store-bought chicken broth. You can also add a little of Better Than Bouillon Chicken Base (you can get it from Amazon). Put one spoonful of this base for extra flavor.

Step 3: In a medium-size bowl, combine the flour, baking powder, and salt.

Step 4: With a pastry blender (or fork), mix the butter along with the dry ingredients.

Step 5: Stir in the buttermilk with the dough until it forms like a ball.

Step 6: Knead the ball on a floured surface and use a rolling pin. And with a pizza cutter (if available), cut the dumplings into squares (about 2-inch strips). Make sure that you cut them about the same sizes so they will all cook the same.

Step 7: Place the dumplings back into the bowl. Making sure that they don't stick, so dust each dumpling with a bit more flour. It's okay if you're using more flour because those extra flour will help create a thicker soup sauce.

Step 8: Boil the broth and carefully drop the dumplings a little at a time while continuously stirring. Cook the dumplings for about 15-20 minutes or until they are not doughy anymore. Then, add the cooked chicken into the pot. Once done, transfer to a bowl and serve. Enjoy!

This is for all the caramel lovers out there! Indulge your self to a caramel-coated (more like oozing with maple glaze) cake that’s so amazingly delicious. Not only the kids will love this but even the grown-ups will go crazy.

Ingredients

1 1/2 c. butter softened

2 cups of light brown sugar, packed

1 c. granulated sugar

5 large eggs

3 cups of all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 c. whole milk

1 8oz bag of toffee chips (I use Heath)

1 c. pecans, chopped

For the Caramel Drizzle

1 – 14 oz can sweeten condensed milk

1 c. brown sugar

2 tbsp. butter

1/2 tsp. vanilla extract

How to make Brown Sugar Carmel Pound Cake

Step 1: Prepare the oven by heating it to 325 degrees. Greased a 12-inch bundt pan with a cooking spray and dust with flour.

Step 2: In a bowl, beat the butter until creamy. Add the sugar and beat until fluffy. Then, add the eggs one a time.

Step 3: In a separate medium bowl, place the flour, baking powder, and salt. Combine until well mixed. Then, add the flour mix and milk alternately to the butter mixture. make sure to beat the mixture until just combined.

Step 4: And mix in the toffee chips and pecans onto the batter.

Step 5: Carefully pour the batter into the prepared bundt pan. Cover it with foil to prevent excess browning. Now, place the bundt pan inside the preheated oven and bake for 85 minutes. Insert a toothpick in the middle, once it comes out clean the cake is done.

Step 6: Remove from the oven and let it cool for 10 minutes before removing the cake from the bundt pan. Then, transfer to a wire rack to cool completely. Generously pour the caramel drizzle over the cooled cake.

How to make the Caramel Drizzle

Step 1: Combine the condensed milk and brown sugar in a medium bowl.  Heat over medium-high heat until boiling while whisking regularly. Then, lower the heat and simmer for 8 minutes (continuously whisking).

Step 2: Remove from the heat and mix the butter and vanilla. Let it cool for about 5 minutes. Just make sure to not cool it completely. We want to drizzle the caramel while it is still hot.

Brown Sugar Carmel Pound Cake Recipe

Rebecca This is for all the caramel lovers out there! Indulge your self to a caramel-coated (more like oozing with maple glaze) cake that’s so amazingly delicious. Not only the kids… Main Dish Recipes Brown Sugar Carmel Pound Cake Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 c. butter softened
• 2 cups of light brown sugar, packed
• 1 c. granulated sugar
• 5 large eggs
• 3 cups of all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 c. whole milk
• 1 8oz bag of toffee chips (I use Heath)
• 1 c. pecans, chopped
• For the Caramel Drizzle
• 1 - 14 oz can sweeten condensed milk
• 1 c. brown sugar
• 2 tbsp. butter
• 1/2 tsp. vanilla extract

Instructions

Step 1: Prepare the oven by heating it to 325 degrees. Greased a 12-inch bundt pan with a cooking spray and dust with flour.

Step 2: In a bowl, beat the butter until creamy. Add the sugar and beat until fluffy. Then, add the eggs one a time.

Step 3: In a separate medium bowl, place the flour, baking powder, and salt. Combine until well mixed. Then, add the flour mix and milk alternately to the butter mixture. make sure to beat the mixture until just combined.

Step 4: And mix in the toffee chips and pecans onto the batter.

Step 5: Carefully pour the batter into the prepared bundt pan. Cover it with foil to prevent excess browning. Now, place the bundt pan inside the preheated oven and bake for 85 minutes. Insert a toothpick in the middle, once it comes out clean the cake is done.

Step 6: Remove from the oven and let it cool for 10 minutes before removing the cake from the bundt pan. Then, transfer to a wire rack to cool completely. Generously pour the caramel drizzle over the cooled cake.

How to make the Caramel Drizzle
Step 1: Combine the condensed milk and brown sugar in a medium bowl.  Heat over medium-high heat until boiling while whisking regularly. Then, lower the heat and simmer for 8 minutes (continuously whisking).

Step 2: Remove from the heat and mix the butter and vanilla. Let it cool for about 5 minutes. Just make sure to not cool it completely. We want to drizzle the caramel while it is still hot.