May 2020

This cookie is made of peanut butter and oatmeal that gives cookies tender inward, chewy about the center, and barely tender around the borders. Peanut Butter Chip Cookies are easy to thick and explode to satisfy your fancies. The cookies are loaded with the pure flavor of peanut butter. But not cloyingly so, they are sweet. You will also enjoy it if you are a fan of my monster cookie recipe. I can assure you that your family, friends, kids, and colleagues will be hit.

The oats are more hearty than most of these cookies. Oats are the only structure required for this flourishing cookies. These cookies will also be available as long as your oats are gluten-free. The cookies are also readily available. First, you don’t have to melt your butter. You need not pull out a heavy stand mixer, (this is going to work very well with your hand blender or some elbow grease). Only one mixing bowl will be needed. Make sure to enjoy creating and eating this cookie with your loved ones.

Ingredients:

1 ½ cups shortening

1 ½ cups peanut butter

2 cups packed brown sugar

3 eggs

2 teaspoons vanilla extract

3 cups quick-cooking oats

2 cups whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

Directions:

Preheat oven about 180 degrees C (350 ° F).

In a bowl, add the shortening with the peanut butter. Stir well and combine brown sugar, eggs, and vanilla.

Combine the creamy mixture and mix in the oats, flour, baking soda, and salt.

Drop onto an ungreased baking sheet through the rounded tsp. Flatten with a fork. Bake until cooked for 12 minutes.

Tip:

You can either use brown or coconut sugar, coconut sugar is a less refined sugar that contains some trace elements and, where possible, I always try to work with natural sweeteners. Brown sugar works fine if you’re doing all the work with your hands.

Peanut Butter Oatmeal Cookies

Rebecca This cookie is made of peanut butter and oatmeal that gives cookies tender inward, chewy about the center, and barely tender around the borders. Peanut Butter Chip Cookies are easy… Main Dish Recipes Peanut Butter Oatmeal Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ½ cups shortening
• 1 ½ cups peanut butter
• 2 cups packed brown sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 3 cups quick-cooking oats
• 2 cups whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon salt

Instructions

Preheat oven about 180 degrees C (350 ° F).

In a bowl, add the shortening with the peanut butter. Stir well and combine brown sugar, eggs, and vanilla.

Combine the creamy mixture and mix in the oats, flour, baking soda, and salt.

Drop onto an ungreased baking sheet through the rounded tsp. Flatten with a fork. Bake until cooked for 12 minutes.

Tip:

You can either use brown or coconut sugar, coconut sugar is a less refined sugar that contains some trace elements and, where possible, I always try to work with natural sweeteners. Brown sugar works fine if you're doing all the work with your hands.

There are certain things we want in life: love, happiness, security, and weekend pastries. It would be a step in the right direction, on all fronts, but in particular, the last one, to have a stash of a universally used baking mix. All-round baking, better known as the brand name that made the meal popular as a home staple, is just the flour mix that contains the salt, sugar, and built-in fats, so you’re there for many baking and cooking projects more than halfway around. All you have to add to such a mix is milk (who, honestly, can rely on water as the added fluid if you add dry milk powder into the mix), eggs, and perhaps oil. And while a prepared supermarket staple such as Bisquick is extremely convenient, a homemade version provides a great deal more and all the same convenience.

This is my recipe for making delicious pies. Homemade Bisquick can be used in any recipe that requires a Bisquick blend or a full-fledged baking mix in under a 5-minute space. It is perfect for pancakes, galleys, and a muffin. The waffles, cakes, and bread are authentically home-made because the ingredients are made from home. You save time in the long term only by measuring and mixing yourself in advance. It works well for any recipe that requires a cookie mix and milk. I’ve created and then freeze a big batch of the baking mix. I’ve replaced the butter with oil and I’m going on with salt easily. Enjoy creating the best cakes, bread, waffles, and etc. with your homemade Bisquick.

Ingredients:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon butter

Directions:

Take the flour into a bowl and add salt and baking powder and whisk to full. Use a pastry cutter to cut butter into a flour mix until combined uniformly.

How to Make Your Own Bisquick® When You've Run Out

Rebecca There are certain things we want in life: love, happiness, security, and weekend pastries. It would be a step in the right direction, on all fronts, but in particular, the… Main Dish Recipes How to Make Your Own Bisquick® When You’ve Run Out European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon butter

Instructions

Take the flour into a bowl and add salt and baking powder and whisk to full. Use a pastry cutter to cut butter into a flour mix until combined uniformly.

This excessive donut is the hit of every brunch event. Although this dessert looks straight from the shop, its recipe, which gives the cake the rusted, rocky look of an old-fashioned donut, is a moist, delicate, and leavening-filled cake. Nutmeg and vanilla extract add a classic donut flavor and buttermilk gives the sweetness a strong note. But the most important thing is the simple powdered sugar glaze that makes this look like a real deal and creates a bright coating. Brush the glaze across the whole cooled cake, including its sides.

Ingredients:

Baking spray with flour

1 1/2 cups granulated sugar

1 cup (8 oz.) unsalted butter, softened

4 large eggs, at room temperature

2 teaspoons vanilla extract

3 1/2 c (about 14 7/8 oz.) of all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

3/4 teaspoon ground nutmeg

1/2 teaspoon baking soda

1 cup whole buttermilk

2 cups (about 8 oz.) powdered sugar

1/4 cup water

Directions:

Preheat the oven to approximately 350 ° F. Coat with baking spray a 12- to 15-cup Bandt bowl.

Beat granular sugar and butter at medium-high speed with a standing mixer, 2 to 3 minutes, stopping the scrape downsides of the bowl as necessary. Add 1 egg at a time and beat until after each addition is combined. Add vanilla, beat just together.

In a medium bowl, whisk flour, baking powder, salt, nutmeg, and baking soda. At low speed, with a blender, gradually add flour mixture to butter mixture alternately with buttermilk and start and end with flour mixture. Spoon the batter into the pan; pat the counter 3 to 5 times so that the air bubbles can be released.

Bake for about 50 min in a preheated oven until the toothpick inserted in the middle of the cake is clean. Allow the pan to cool for 15 minutes in the wire rack. Turn the cake from the pan into a board or platter and then flip the cake back over a rough side. Cooldown completely on the wire rack, about 1 hour.

In a medium saucepan, smoothly whisk powdered sugar and water. Brush the cooled cake over. Slice and serve.

Glazed Buttermilk Donut Cake

Rebecca This excessive donut is the hit of every brunch event. Although this dessert looks straight from the shop, its recipe, which gives the cake the rusted, rocky look of an… Main Dish Recipes Glazed Buttermilk Donut Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 3 voted )

Ingredients

• Baking spray with flour
• 1 1/2 cups granulated sugar
• 1 cup (8 oz.) unsalted butter, softened
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3 1/2 c (about 14 7/8 oz.) of all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1 cup whole buttermilk
• 2 cups (about 8 oz.) powdered sugar
• 1/4 cup water

Instructions

Preheat the oven to approximately 350 ° F. Coat with baking spray a 12- to 15-cup Bandt bowl.

Beat granular sugar and butter at medium-high speed with a standing mixer, 2 to 3 minutes, stopping the scrape down sides of the bowl as necessary. Add 1 egg at a time and beat until after each addition is combined. Add vanilla, beat just together.

In a medium bowl, whisk flour, baking powder, salt, nutmeg, and baking soda. At low speed, with a blender, gradually add flour mixture to butter mixture alternately with buttermilk and start and end with flour mixture. Spoon the batter into the pan; pat the counter 3 to 5 times so that the air bubbles can be released.

Bake for about 50 min in a preheated oven until the toothpick inserted in the middle of the cake is clean. Allow the pan to cool for 15 minutes in the wire rack. Turn the cake from the pan into a board or platter and then flip the cake back over a rough side. Cooldown completely on the wire rack, about 1 hour.

In a medium saucepan, smoothly whisk powdered sugar and water. Brush the cooled cake over. Slice and serve.

When I was doing her stuff we found this recipe tucked in the favorite book of my mom. On the first snow day of the year, it became a family tradition and if that is not the case, we know that it’ll be the dessert of Easter and that every day a comfortable meal. This dessert sauce in vanilla is a snap to make with only a few basic ingredients and is a lighter option than the egg-containing rich custodian sauces. The sauce is flexible, too. This traditional bread pudding is made from a few simple and homemade ingredients. Try this recipe now and enjoy every bite.

Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 8

Ingredients:

3 eggs, beaten

1 1/2 cups white sugar

2 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1/4 cup butter, melted

3 cups whole milk

10 slices of hearty farmhouse-style bread (toasted and cut into cubes)

1 cup raisins

1/2 cup light brown sugar

1 tablespoon all-purpose flour

1 pinch ground cinnamon

1 egg

2 tablespoons butter, melted

1 1/4 cups whole milk

1 pinch salt

1 tablespoon vanilla extract

Directions:

Preheat the oven for about 190 ° C (375 ° F). Grease a 2-quarters of the baking dish.

In a bowl, whisk together 3 eggs, white sugar, 2 tbsp of light brown sugar, 1⁄2 cup of cinnamon tea, 1/2 cup of butter, and 3 cups of whole milk, then mix and add bread cubes and grapes. Spread the mixture lightly into the prepared baking dish.

Bake it in the preheated oven until brown, cover the dish with the foil about 30 minutes to prevent excessive browning. Set aside in the pudding stand before serving for 10 minutes.

Whisk 1/2 cup light brown sugar, flour, cinnamon, 1 egg, 2 tbsp of melted butter, 1 1/4 cup of whole, milk, and salt in a heavy bowl until sweetened together for the vanilla sauce. Over medium heat, heat the mixture for about 10-12 min or until thicken and the sauce coats the back of a spoon. Mix in the extracted vanilla. Serve the bread pudding with the sauce on the side.

Best Bread Pudding with Vanilla Sauce

Rebecca When I was doing her stuff we found this recipe tucked in the favorite book of my mom. On the first snow day of the year, it became a family… Main Dish Recipes Best Bread Pudding with Vanilla Sauce European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 eggs, beaten
• 1 1/2 cups white sugar
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, melted
• 3 cups whole milk
• 10 slices of hearty farmhouse-style bread (toasted and cut into cubes)
• 1 cup raisins
• 1/2 cup light brown sugar
• 1 tablespoon all-purpose flour
• 1 pinch ground cinnamon
• 1 egg
• 2 tablespoons butter, melted
• 1 1/4 cups whole milk
• 1 pinch salt
• 1 tablespoon vanilla extract

Instructions

Preheat the oven for about 190 ° C (375 ° F). Grease a 2-quarters of the baking dish.

In a bowl, whisk together 3 eggs, white sugar, 2 tbsp of light brown sugar, 1⁄2 cup of cinnamon tea, 1/2 cup of butter, and 3 cups of whole milk, then mix and add bread cubes and grapes. Spread the mixture lightly into the prepared baking dish.

Bake it in the preheated oven until brown, cover the dish with the foil about 30 minutes to prevent excessive browning. Set aside in the pudding stand before serving for 10 minutes.

Whisk 1/2 cup light brown sugar, flour, cinnamon, 1 egg, 2 tbsp of melted butter, 1 1/4 cup of whole, milk, and salt in a heavy bowl until sweetened together for the vanilla sauce. Over medium heat, heat the mixture for about 10-12 min or until thicken and the sauce coats the back of a spoon. Mix in the extracted vanilla. Serve the bread pudding with the sauce on the side.

I was always an obsessive big eater somewhat, this is how I pass my day. I’m even going to skip dinner so I can get more calories for snacks. But I decided to try something a bit healthier, some veggies and greens in addition to the donut and some crackers that I usually eat. Squash is really healthy though, with vitamins A, B6, and C, fool, magnesium, fiber, riboflavin, phosphorus, and potassium are very rich in vegetables. This is a severe veggie packed with powerful nutrition. Manganese is also rich in yellow squash. This mineral helps improve the strength of the bone and helps the body to process carbohydrates and fats. Enjoy the color and texture of this hued veggie with a light braising, creating a smothered yellow basil squash. And of course, let your body enjoy the nutrients from this food.

However, fried squash may also be weak – the content of water is approximately 95 percent for this vegetable. The outside of the coating quickly fries and creates a delicious crust for the vegetable bellow when a battered squash is immersed in hot oil. When done properly, the water trapped inside the squash flesh is rapidly heated by surrounding oil temperatures and the vegetables are poured outside inside the flesh, making the inner texture irresistibly tender. However, if the vegetable contains too much water, the consistency can easily become soggy and spill water after you take the first bite. The good news is that cooks have for years been using a simple ingredient to correct this problem: salt.

Ingredients:

6 lbs butternut squash (peeled, seeded and sliced)

1 egg, beaten

½ cup milk

½ cup all-purpose flour

½ cup cornmeal

1 pinch salt

1 pinch ground black pepper

1 pinch garlic salt

1 cup oil for frying

Directions:

Mix well the egg with the milk in a small bowl.

Combine flour, corn, salt, pepper, and garlic salt in a second bowl. First, put a slice of squash in the egg mixture, then combine the squash in the dry mixture.

Fry the squash until golden brown in a heated 1/2 inch of oil over medium heat in a deep saucepan.

Country Fried Squash Is a Crispy, Crunchy Delight

Rebecca I was always an obsessive big eater somewhat, this is how I pass my day. I’m even going to skip dinner so I can get more calories for snacks. But… Main Dish Recipes Country Fried Squash Is a Crispy, Crunchy Delight European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 lbs butternut squash (peeled, seeded and sliced)
• 1 egg, beaten
• ½ cup milk
• ½ cup all-purpose flour
• ½ cup cornmeal
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch garlic salt
• 1 cup oil for frying

Instructions

Mix well the egg with the milk in a small bowl.

Combine flour, corn, salt, pepper, and garlic salt in a second bowl. First, put a slice of squash in the egg mixture, then combine the squash in the dry mixture.

Fry the squash until golden brown in a heated 1/2 inch of oil over medium heat in a deep saucepan.

Who wouldn’t love pasta? The whole family loves pasta, so we’ve got it quite often. For some Asians, eating pasta symbolizes long life that is people usually serve this during Birthdays and New Year. Sometimes the delicious food is the simplest. It’s so easy to prepare this recipe and so tasteful that you may become addicted to it. For bacon lovers, this one is a takeaway, it’s a great choice. Its white sauce will enchant you even more.

Nothing can beat the ease of boiling some noodles in your favorite sauce and tossing into a handful of other ingredients. It is creamy, cheesy, and filled with delicious bacon. And best of all, this is one of the few things that can be agreed on by everyone.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 8

Ingredients:

1 pound bacon, coarsely chopped

1 onion, chopped

1 pound dry penne pasta

¼ cup olive oil

½ cup grated Parmesan cheese

Directions:

In a saucepan, place the chopped bacon and onion on medium heat and cook and mix until the bacon is crunchy and the onion becomes brown for about 10 minutes. (You want can replace the olive oil butter with a 2 tbsp of bacon drippings)

During the cooking process of bacon and onion, fill a large pot with lightly salted water to bring high heat to a rolling boil. When the water has boiled, stir in the penne and boil again. Cook the pasta uncovered, and mix occasionally until it is cooked, cooked for approximately 11 minutes until the pasta is still firm to bite. Drain the pasta, transfer to a large bowl and coat the pasta with the olive oil.

Drain the bacon grease from the saucepan, leave a few tbsp and taste. Mix in the pasta, and sprinkle the Parmesan cheese on top. Stir to mix both the pasta and the cheese, and serve.

Bacon and Parmesan Penne Pasta

Rebecca Who wouldn’t love pasta? The whole family loves pasta, so we’ve got it quite often. For some Asians, eating pasta symbolizes long life that is people usually serve this during… Main Dish Recipes Bacon and Parmesan Penne Pasta European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound bacon, coarsely chopped
• 1 onion, chopped
• 1 pound dry penne pasta
• ¼ cup olive oil
• ½ cup grated Parmesan cheese

Instructions

In a saucepan, place the chopped bacon and onion on medium heat and cook and mix until the bacon is crunchy and the onion becomes brown for about 10 minutes. (You want can replace the olive oil butter with a 2 tbsp of bacon drippings)

During the cooking process of bacon and onion, fill a large pot with lightly salted water to bring high heat to a rolling boil. When the water has boiled, stir in the penne and boil again. Cook the pasta uncovered, and mix occasionally until it is cooked, cooked for approximately 11 minutes until the pasta is still firm to bite. Drain the pasta, transfer to a large bowl and coat the pasta with the olive oil.

Drain the bacon grease from the saucepan, leave a few tbsp and taste. Mix in the pasta, and sprinkle the Parmesan cheese on top. Stir to mix both the pasta and the cheese, and serve.

It became my family’s tradition to serve baked spaghetti during Saturdays. We all love baked spaghetti, not just my kids but everyone in my family. My eldest tagged this as the “family-friendly” dish and I agree. I’m pretty sure that once you try it, you’ll be saying the same thing, too. And it’s very easy to make, even my kids can prepare it!

Dress up your regular spaghetti, make it the Ultimate Cheesy Baked Spaghetti. Surely, your family will love the crispy cheesy top layer and ground beef filling of this super delicious dish!

Ingredients

1 pound spaghetti

1 pound ground beef

1 yellow onion, chopped

4 cups of Marinara Sauce

1/2 tsp. kosher salt

2 large eggs

5 Tbsp. unsalted butter, melted

2 cups of cottage cheese, divided4 cups of mozzarella cheese, shredded

How to make Cheesy Baked Spaghetti

Step 1: Prepare the oven by preheating to 350 degrees. Then, spray 9 x 13-inch baking dish with vegetable oil spray.

Step 2: Put the pasta in a pot and cook slightly less than 2 minutes of the direction.

Step 3: In a large skillet, add meat and onions and cook on medium-high heat. Break apart the meat, stirring once in a while until brown and fully cooked.

Step 4: Pour the Marina sauce over the meat and mix well.

Step 5: In a large pan, toss the noodles in the salt, eggs, and butter.

Step 6: Put half of the noodles in the bottom of the prepared baking dish, then add half of the cottage cheese, half of the meat sauce, and half of the mozzarella.

Step 7: Now, top it off with the remaining pasta, cottage cheese, meat sauce, and mozzarella.

Step 8: Cover the baking dish with foil. Place inside the preheated oven and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes or until the cheese is crispy and golden brown. Serve and enjoy!

Ultimate Cheesy Baked Spaghetti (Kids LOVE it!)

Rebecca It became my family’s tradition to serve baked spaghetti during Saturdays. We all love baked spaghetti, not just my kids but everyone in my family. My eldest tagged this as… Main Dish Recipes Ultimate Cheesy Baked Spaghetti (Kids LOVE it!) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound spaghetti
• 1 pound ground beef
• 1 yellow onion, chopped
• 4 cups of Marinara Sauce
• 1/2 tsp. kosher salt
• 2 large eggs
• 5 Tbsp. unsalted butter, melted
• 2 cups of cottage cheese, divided4 cups of mozzarella cheese, shredded

Instructions

Step 1: Prepare the oven by preheating to 350 degrees. Then, spray 9 x 13-inch baking dish with vegetable oil spray.

Step 2: Put the pasta in a pot and cook slightly less than 2 minutes of the direction.

Step 3: In a large skillet, add meat and onions and cook on medium-high heat. Break apart the meat, stirring once in a while until brown and fully cooked.

Step 4: Pour the Marina sauce over the meat and mix well.

Step 5: In a large pan, toss the noodles in the salt, eggs, and butter.

Step 6: Put half of the noodles in the bottom of the prepared baking dish, then add half of the cottage cheese, half of the meat sauce, and half of the mozzarella.

Step 7: Now, top it off with the remaining pasta, cottage cheese, meat sauce, and mozzarella.

Step 8: Cover the baking dish with foil. Place inside the preheated oven and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes or until the cheese is crispy and golden brown. Serve and enjoy!

How about a cookie you can make in 20 minutes without baking? Yeah, you read it right. Today’s recipe is Haystack Cookies. I made these delicious cookies yesterday. It was really good and the aroma was heavenly. With very minimal ingredients, you can make something so delicious that your friends or kids will think is store-bought. I was so lucky because all the ingredients I needed were available at home. My kids introduced me to this recipe by the way. They said they saw it on TV and listed the ingredients and steps to make it. I’m so glad that they did because I never would have known these amazing cookies! Just follow these simple steps and I am 100% sure that you will be able to make it from scratch. Well, I did! Just take a look at the picture. I’m sure you know what I am talking about. I am proud to share this recipe with you. Oh God, if only I could just give you one right now. A simple cookie could be the highlight of your day! Make that possible by making Haystack Cookies! Have fun baking and stay safe always. Until my next recipe!

Ingredients

12 ounces of white chocolate disks, (melting disks work better than chips which tend to burn)

12 ounces of butterscotch chips

1 c. peanut butter, (avoid natural peanut butter)

12 ounces of chow mein noodles

How to Make Haystack Cookies

In a large microwavable glass bowl, combine the butterscotch chips and white chocolate.

Place in the oven for 30 seconds. Stir in between until it melts completely. (This process should take 90 seconds in total.)

Add the peanut butter and chow mein noodles then stir until completely mixed.

Spoon out 30 cookies onto the two parchment paper baking sheets and leave at room temperature for 1 hour or refrigerate for 10 minutes to make cookies hard. Serve!

How to Make Haystack Cookies (in 20 minutes!)

Rebecca How about a cookie you can make in 20 minutes without baking? Yeah, you read it right. Today’s recipe is Haystack Cookies. I made these delicious cookies yesterday. It was… Main Dish Recipes How to Make Haystack Cookies (in 20 minutes!) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 ounces of white chocolate disks, (melting disks work better than chips which tend to burn)
• 12 ounces of butterscotch chips
• 1 c. peanut butter, (avoid natural peanut butter)
• 12 ounces of chow mein noodles

Instructions

In a large microwavable glass bowl, combine the butterscotch chips and white chocolate.

Place in the oven for 30 seconds. Stir in between until it melts completely. (This process should take 90 seconds in total.)

Add the peanut butter and chow mein noodles then stir until completely mixed.

Spoon out 30 cookies onto the two parchment paper baking sheets and leave at room temperature for 1 hour or refrigerate for 10 minutes to make cookies hard. Serve!

Hash brown is my kid’s weakness. She likes everything with hash brown. Good thing, it’s so easy to make, yet deliciously addicting. It’s perfect to serve as is or with some add-ons like cooked/minced ham, sausage, bacon, or chicken. And if you like vegetables like me, you can add them too. Maybe some bell peppers, chiles, jalapenos, or broccoli. And please don’t forget the cheese (Colby, cheddar jack, Monterey jack, or Boursin)! Sometimes, I sprinkle some crispy fried onions to it as well for some extra flavor (just for myself though, my daughter hates fried onions).

This casserole can be made ahead of time, too. I just store it in the fridge, make sure my hash browns are thawed, patted dry before I combine it with the other ingredients the day after.

Ingredients

32 oz. frozen hash browns, thawed*

½ c. butter, melted

10.5 oz. cream of chicken soup, (you can use cream of cheddar if desired)

16 oz. sour cream

1 small onion, finely diced

2 cups of cheddar cheese, grated

1/3 tsp. pepper

How to make Cracker Barrel Hashbrown Casserole

Step 1: Ready the oven. Preheat to 350 degrees.

Step 2: To save cooking time, make sure the hash browns are thawed. Defrost them first, or you can place the hash browns in the microwave to speed up the process.

Step 3: Pat hash browns dry.

Step 4: In a large bowl, combine the melted butter, cream of chicken soup, sour cream, diced onions, pepper, and 1 cup of cheddar cheese with the hash browns. Set aside the other half of the cheddar cheese.

Step 5: Transfer the mixture in a greased 9 x 13-inch casserole dish. Top with the remaining cheddar cheese.

Step 6: Place inside the preheated oven and bake for 35 minutes over 350 degrees, uncovered.

Step 7: Increase the heat of the oven to 375 degrees and bake for another 10 minutes.

Step 8: Once the top begins to crisp and brown, remove from the oven.

Step 9: Let it sit for 10 minutes. Serve and enjoy!

Cracker Barrel Hashbrown Casserole (Best Copycat)

Rebecca Hash brown is my kid’s weakness. She likes everything with hash brown. Good thing, it’s so easy to make, yet deliciously addicting. It’s perfect to serve as is or with… Main Dish Recipes Cracker Barrel Hashbrown Casserole (Best Copycat) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 32 oz. frozen hash browns, thawed*
• ½ c. butter, melted
• 10.5 oz. cream of chicken soup, (you can use cream of cheddar if desired)
• 16 oz. sour cream
• 1 small onion, finely diced
• 2 cups of cheddar cheese, grated
• 1/3 tsp. pepper

Instructions

Step 1: Ready the oven. Preheat to 350 degrees.

Step 2: To save cooking time, make sure the hash browns are thawed. Defrost them first, or you can place the hash browns in the microwave to speed up the process.

Step 3: Pat hash browns dry.

Step 4: In a large bowl, combine the melted butter, cream of chicken soup, sour cream, diced onions, pepper, and 1 cup of cheddar cheese with the hash browns. Set aside the other half of the cheddar cheese.

Step 5: Transfer the mixture in a greased 9 x 13-inch casserole dish. Top with the remaining cheddar cheese.

Step 6: Place inside the preheated oven and bake for 35 minutes over 350 degrees, uncovered.

Step 7: Increase the heat of the oven to 375 degrees and bake for another 10 minutes.

Step 8: Once the top begins to crisp and brown, remove from the oven.

Step 9: Let it sit for 10 minutes. Serve and enjoy!

This dessert is pretty easy to make, in just under 30 minutes you’ll have a super moist and delicious homemade brownie! It’s an ultimate favorite for those (who like me) is crazy with peanut butter. Either make this from scratch or a mix, pretty sure you’ll still be able to get a fudgy and chewy peanut butter brownies.

By the way, before you start baking, make sure to measure your ingredients and prepare what you need. It’s easier that way (for me of course). And be careful, these peanut butter brownies are deliciously addicting. Happy baking!

Ingredients

3 Tbsp. butter

2 Tbsp. milk

1/2 c. sugar

1.5 c. chocolate chips

2 eggs

1 tsp. vanilla

1/2 c. flour

2 tsp. flour (to mix with peanut butter cups)

1/4 tsp. baking soda

1/4 tsp. salt

1/2 c. chopped mini peanut butter cups

1/2 c. peanut butter

How to make Peanut Butter Brownies

Step 1: Prepare the oven by preheating it to 350 degrees. Line with parchment paper an 8 x 8-inch baking dish.

Step 2: Stir the butter, milk, sugar over medium heat until it just starts to boil, then remove from the heat.

Step 3: Add the chocolate chips and stir until completely melted and smooth. Let it cool for about 5 minutes.

Step 4: Now, add and beat the eggs and vanilla.

Step 5: Mix the 1/2 cup of flour, salt, and baking soda. Stir until just combined.

Step 6: Toss some peanut butter pieces and 2 teaspoons of flour in a small bowl.

Step 7: Then, fold the peanut butter cups into the batter.

Step 8: Transfer the brownie batter into the prepared baking pan.

Step 9: Garnish the top of the batter with dollops of peanut butter (use a small cookie scoop if any). Then, swirl the peanut butter through the top of the butter with a knife.

Step 10: Place in the preheated oven and bake for 30 minutes.

Step 11: Once done, remove from the oven. Cool for a bit before slicing. Serve and enjoy!

The Best Ever Peanut Butter Brownies (FUDGY AND CHEWY)

Rebecca This dessert is pretty easy to make, in just under 30 minutes you’ll have a super moist and delicious homemade brownie! It’s an ultimate favorite for those (who like me)… Main Dish Recipes The Best Ever Peanut Butter Brownies (FUDGY AND CHEWY) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 Tbsp. butter
• 2 Tbsp. milk
• 1/2 c. sugar
• 1.5 c. chocolate chips
• 2 eggs
• 1 tsp. vanilla
• 1/2 c. flour
• 2 tsp. flour (to mix with peanut butter cups)
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 c. chopped mini peanut butter cups
• 1/2 c. peanut butter

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees. Line with parchment paper an 8 x 8-inch baking dish.

Step 2: Stir the butter, milk, sugar over medium heat until it just starts to boil, then remove from the heat.

Step 3: Add the chocolate chips and stir until completely melted and smooth. Let it cool for about 5 minutes.

Step 4: Now, add and beat the eggs and vanilla.

Step 5: Mix the 1/2 cup of flour, salt, and baking soda. Stir until just combined.

Step 6: Toss some peanut butter pieces and 2 teaspoons of flour in a small bowl.

Step 7: Then, fold the peanut butter cups into the batter.

Step 8: Transfer the brownie batter into the prepared baking pan.

Step 9: Garnish the top of the batter with dollops of peanut butter (use a small cookie scoop if any). Then, swirl the peanut butter through the top of the butter with a knife.

Step 10: Place in the preheated oven and bake for 30 minutes.

Step 11: Once done, remove from the oven. Cool for a bit before slicing. Serve and enjoy!