May 2020

This lockdown has made me a pastry wizard! I surf the internet for new and amazing recipes that I can make and share with you, too. So, check this out. This pie just became the most requested dessert in our home. I already made this 6 times in the last 2 weeks. And because we cannot go out to buy their favorite dessert, I thought I could make it, surprisingly, and the result was a-ma-zing! They love it! Just yesterday, my youngest child woke me up at 6 in the morning because he said he was hungry and he couldn’t find the leftover pie in the fridge (which by the way was eaten by my eldest son). I felt bad, so we went to the kitchen to bake another pie. Ahh kids, right? Well, who would not want Oreos with peanut butter? Even grown-ups do and I’m sure you want it, too! Don’t worry, it might look like it’s a lot of work but it’s not. Just follow these simple steps and you will be fine. It’s gonna be perfect I promise you. By the way, the smell is amazing! Your house is gonna smell like heaven. Oreos and Peanut butter? Oh, Yes!  Anyway, try this out and I’m sure your kids are gonna love it too! Have fun baking and stay safe!

Ingredients

1 Prepared Oreo Pie Crust

1 8-oz. package cream cheese (softened)

1/2 c. peanut butter

1/2 c. powdered sugar

1 16-oz. container frozen whipped topping, thawed

How to make No-Bake Peanut Butter Pie with Oreo Crust

Step 1: In a large bowl, mix the cream cheese, peanut butter, and powdered sugar until smooth.

Step 2: Combine half of the whipped topping.

Step 3: Now, spread the cream cheese mixture evenly into the Oreo crust.

Step 4: Then, top it with the remaining whipped cream.

Step 5: Place the pie inside the fridge for at least 2 hours or overnight.

EASY NO BAKE PEANUT BUTTER PIE WITH OREO CRUST

Rebecca This lockdown has made me a pastry wizard! I surf the internet for new and amazing recipes that I can make and share with you, too. So, check this out.… Main Dish Recipes EASY NO BAKE PEANUT BUTTER PIE WITH OREO CRUST European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Prepared Oreo Pie Crust
• 1 8-oz. package cream cheese (softened)
• 1/2 c. peanut butter
• 1/2 c. powdered sugar
• 1 16-oz. container frozen whipped topping, thawed

Instructions

Step 1: In a large bowl, mix the cream cheese, peanut butter, and powdered sugar until smooth.

Step 2: Combine half of the whipped topping.

Step 3: Now, spread the cream cheese mixture evenly into the Oreo crust.

Step 4: Then, top it with the remaining whipped cream.

Step 5: Place the pie inside the fridge for at least 2 hours or overnight.

These are like mini burgers stuffed with chicken, bacon, and cheese. The rolls are buttery and drizzled with Ranch dressing for that yummy goodness! A deliciously gooey meal to share during game nights or dinner with the whole family. Serve it with fresh vegetables and extra dressing and you have a perfect meal!

Ingredients

1 15-oz packaged 12-count potato rolls (i.e. Martin’s)

1 lb thinly sliced deli chicken

8 slices of bacon cooked and crumbled

12 slices of Colby Jack cheese

1/3 c. prepared Ranch salad dressing

1/2 c. butter

1 tablespoon of chopped fresh chives

1 teaspoon garlic salt

1/2 teaspoon onion powder

2 tablespoons of grated Parmesan cheese

How to make Chicken Bacon Ranch Roll

Step 1: Ready the oven. Preheat to 350 degrees F. Line with parchment paper a large baking sheet.

Step 2: Cut the middle of the potato rolls with a serrated knife. Place the bottoms on the pan side by side. Keep the tops for later use.

Step 3: Melt the softened butter in a small saucepan over medium heat. Add the chives, garlic, salt, and onion powder.

Step 4: Use 1/3 of the seasoned butter to brush the bottoms of the sliced rolls.

Step 5: Put 1/2 of the cheese evenly on the bottom. Layer the chicken and bacon crumbles over the cheese. (break the cheese in pieces if needed to fit.)

Step 6: Sprinkle with ranch dressing and generously top with cheese for the final layer.

Step 7: Now, for the potato tops, brush them with the butter mixture and place it on top of the cheese.

Step 8: With the remaining seasoned butter, brush the top and sides, then sprinkle with grated Parmesan cheese.

Step 9: Before putting inside the preheated oven, cover the dish loosely with foil. Bake for 20 minutes. Remove the cover and bake for 10 minutes more or until the tops are lightly golden.

Step 10: Cut and serve with more Ranch dressing. Enjoy!

Chicken Bacon Ranch Pull Apart Rolls

Rebecca These are like mini burgers stuffed with chicken, bacon, and cheese. The rolls are buttery and drizzled with Ranch dressing for that yummy goodness! A deliciously gooey meal to share… Main Dish Recipes Chicken Bacon Ranch Pull Apart Rolls European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 15-oz packaged 12-count potato rolls (i.e. Martin's)
• 1 lb thinly sliced deli chicken
• 8 slices of bacon cooked and crumbled
• 12 slices of Colby Jack cheese
• 1/3 c. prepared Ranch salad dressing
• 1/2 c. butter
• 1 tablespoon of chopped fresh chives
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 2 tablespoons of grated Parmesan cheese

Instructions

Step 1: Ready the oven. Preheat to 350 degrees F. Line with parchment paper a large baking sheet.

Step 2: Cut the middle of the potato rolls with a serrated knife. Place the bottoms on the pan side by side. Keep the tops for later use.

Step 3: Melt the softened butter in a small saucepan over medium heat. Add the chives, garlic, salt, and onion powder.

Step 4: Use 1/3 of the seasoned butter to brush the bottoms of the sliced rolls.

Step 5: Put 1/2 of the cheese evenly on the bottom. Layer the chicken and bacon crumbles over the cheese. (break the cheese in pieces if needed to fit.)

Step 6: Sprinkle with ranch dressing and generously top with cheese for the final layer.

Step 7: Now, for the potato tops, brush them with the butter mixture and place it on top of the cheese.

Step 8: With the remaining seasoned butter, brush the top and sides, then sprinkle with grated Parmesan cheese.

Step 9: Before putting inside the preheated oven, cover the dish loosely with foil. Bake for 20 minutes. Remove the cover and bake for 10 minutes more or until the tops are lightly golden.

Step 10: Cut and serve with more Ranch dressing. Enjoy!

I’ve never heard of sheet pancakes before. I was very intrigued so I asked my friends about it. Little do I know they’re obsessed and I’m missing out! So, the next day I tried to make it and wow! This changed everything! From then on, I think I’ve already tried different mix-ins like chocolate chips (you can use your favorite kind), fruits, diced apples (I love mixing them with cinnamon), lemon and poppy seeds (lemon zest, juice, some poppy seeds with ricotta cheese on top), peanut butter, and Nutella. I’m sure you’re thinking of other more and you are welcome to try.

This breakfast or dessert you can make in under 30 minutes. Pretty quick and easy for something so delightful and delicious. And for a single mother like myself, this makes my life so much easier! No more flipping pancakes anymore, just mix, bake and breakfast are served! Try topping it with vanilla ice cream or whipped cream and it’ll turn into a yummy dessert.

So if you have not tried it yet, please do. You don’t want to be like, no? Don’t miss out on something great like this awesome Sheet Pan Pancakes.

Ingredients

3  c.  all-purpose flour

2 Tbsp. baking powder

2 Tbsp. sugar

1/2  tsp. salt

2 1/2  cups of milk

2 large eggs

8  Tbsp. unsalted butter, melted

1 c. strawberries, sliced

1 c. blueberries

How to make Sheet Pan Pancakes

Step 1: Prepare the oven by preheating it to 425 degrees.

Step 2: In a bowl, whisk the dry ingredients (flour, baking powder, sugar, and salt). Add the milk, eggs, and butter. Beat to combine well.

Step 3: Grease a half-size baking sheet with a baking spray. Pour the pancake batter in the pan and spread evenly.

Step 4: Now, put the strawberries and blueberries evenly on top of the batter. Place in the oven and bake for 15  minutes until golden brown. Serve and enjoy!

Sheet Pan Pancakes

Rebecca I’ve never heard of sheet pancakes before. I was very intrigued so I asked my friends about it. Little do I know they’re obsessed and I’m missing out! So, the… Main Dish Recipes Sheet Pan Pancakes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3  c.  all-purpose flour
• 2 Tbsp. baking powder
• 2 Tbsp. sugar
• 1/2  tsp. salt
• 2 1/2  cups of milk
• 2 large eggs
• 8  Tbsp. unsalted butter, melted
• 1 c. strawberries, sliced
• 1 c. blueberries

Instructions

Step 1: Prepare the oven by preheating it to 425 degrees.

Step 2: In a bowl, whisk the dry ingredients (flour, baking powder, sugar, and salt). Add the milk, eggs, and butter. Beat to combine well.

Step 3: Grease a half-size baking sheet with a baking spray. Pour the pancake batter in the pan and spread evenly.

Step 4: Now, put the strawberries and blueberries evenly on top of the batter. Place in the oven and bake for 15  minutes until golden brown. Serve and enjoy!

A wonderful dessert! I just made this Fresh Blueberry Pie last weekend and everyone loves it! They even ask me for the recipe. I might have fooled them because they taught it’s difficult to make but no! It’s very easy to prepare. Impress everyone with this perfectly baked pie that looks and tastes amazing! A real crowd-pleaser.

Ingredients

1 package of refrigerated pie crusts for a double-crust 9-inch pie (Pillsbury)

1 cup white granulated sugar

1/3 cup all-purpose flour

1 tablespoon fresh-squeezed lemon juice

4 cup fresh blueberries (2 pints), rinsed, dried, and stems removed

2 tablespoon butter or margarine

milk

additional sugar

How to make Fresh Blueberry Pie

Step 1: Prepare the oven by preheating to 375 degrees F. Line a 9-inch pie pan with half of the pastry, then set aside.

Step 2: Place sugar and flour in a large bowl and combine.

Step 3: Add the fresh (or canned if fresh blueberries are not available) and lemon juice into the combined sugar and flour mixture. Gently toss until blueberries are thoroughly coated.

Step 4: Transfer the blueberry mixture into the prepared pastry-lined pie dish. Pour the sugar and flour mixture over the berries. Make sure to distribute the sugar and flour mixture evenly as it may settle in the bottom of the bowl.

Step 5: Cut the butter into squares and scatter on top of the uncooked pie.

Step 6: Now, create a lattice by cutting the second pie crust into strips. Follow the direction on the pastry package on how to top the pie with lattice.

Step 7: Trim and crimp the edges.

Step 8: Brush the top of the pastry with milk using a pastry brush and sprinkle with sugar.

Step 9: Cover the edges of the crust with strips of foil (use a pie crust shield if available) to prevent from over-browning.

Step 10: Place in the preheated oven and bake for 25 minutes.

Step 11: Remove the foil from the edges and bake for another 25-30 minutes or until the top is golden brown.

Step 12: Best served warm. Top with vanilla ice cream or whipped cream if desired.

Fresh Blueberry Pie

Rebecca A wonderful dessert! I just made this Fresh Blueberry Pie last weekend and everyone loves it! They even ask me for the recipe. I might have fooled them because they… Main Dish Recipes Fresh Blueberry Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package of refrigerated pie crusts for a double-crust 9-inch pie (Pillsbury)
• 1 cup white granulated sugar
• 1/3 cup all-purpose flour
• 1 tablespoon fresh-squeezed lemon juice
• 4 cup fresh blueberries (2 pints), rinsed, dried, and stems removed
• 2 tablespoon butter or margarine
• milk
• additional sugar

Instructions

Step 1: Prepare the oven by preheating to 375 degrees F. Line a 9-inch pie pan with half of the pastry, then set aside.

Step 2: Place sugar and flour in a large bowl and combine.

Step 3: Add the fresh (or canned if fresh blueberries are not available) and lemon juice into the combined sugar and flour mixture. Gently toss until blueberries are thoroughly coated.

Step 4: Transfer the blueberry mixture into the prepared pastry-lined pie dish. Pour the sugar and flour mixture over the berries. Make sure to distribute the sugar and flour mixture evenly as it may settle in the bottom of the bowl.

Step 5: Cut the butter into squares and scatter on top of the uncooked pie.

Step 6: Now, create a lattice by cutting the second pie crust into strips. Follow the direction on the pastry package on how to top the pie with lattice.

Step 7: Trim and crimp the edges.

Step 8: Brush the top of the pastry with milk using a pastry brush and sprinkle with sugar.

Step 9: Cover the edges of the crust with strips of foil (use a pie crust shield if available) to prevent from over-browning.

Step 10: Place in the preheated oven and bake for 25 minutes.

Step 11: Remove the foil from the edges and bake for another 25-30 minutes or until the top is golden brown.

Step 12: Best served warm. Top with vanilla ice cream or whipped cream if desired.

I love this recipe! It is so simple but dangerously good! An awesome side dish that can go with just about anything. And you don’t even have to bake it (for a change). It’s super delicious with all the melted butter and cinnamon added to the potatoes (by the way, make sure to cut the potatoes into small, not tiny but small pieces so it’ll cook all the way through). I’m making this again tonight as requested by my kids and husband. They just love this skillet sweet potatoes too much. I have been serving this for like three days in a row and tonight’s the fourth. I know! They just can’t get enough of this sweet, irresistible sweet potatoes! So, what are you waiting for? Put it on your recipe list, I’m pretty sure that your family will love this, too!

WHAT YOU NEED:

3 large sweet potatoes, peeled and cut into small-to-medium pieces

6 tablespoon of butter, divided

1/4 cup brown sugar

2 teaspoon cinnamon

Salt and Pepper to taste

HOW TO MAKE SKILLET CANDIED SWEET POTATOES

Step 1: Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted, add the cut sweet potatoes (make sure to cut them into small pieces to cook all the way through). Saute for about 15 minutes or until fork-tender. Stir often.

Step 2: Slide the sweet potatoes to the edges of the pan, then, add the remaining 4 tablespoons of butter and melt. Then, add the sugar to the melted butter. Now, gently toss the potatoes so they will be coated with the sugar mixture. Adjust the heat to low and allow the sauce to simmer for about 7 minutes. Sprinkle the cinnamon and stir to combine. Once cooked, transfer to a serving plate and generously pour the sauce on top (all of it!). Serve and enjoy!

SKILLET CANDIED SWEET POTATOES

Rebecca I love this recipe! It is so simple but dangerously good! An awesome side dish that can go with just about anything. And you don’t even have to bake it… Main Dish Recipes SKILLET CANDIED SWEET POTATOES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 large sweet potatoes, peeled and cut into small-to-medium pieces
• 6 tablespoon of butter, divided
• 1/4 cup brown sugar
• 2 teaspoon cinnamon
• Salt and Pepper to taste

Instructions

Step 1: Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted, add the cut sweet potatoes (make sure to cut them into small pieces to cook all the way through). Saute for about 15 minutes or until fork-tender. Stir often.

Step 2: Slide the sweet potatoes to the edges of the pan, then, add the remaining 4 tablespoons of butter and melt. Then, add the sugar to the melted butter. Now, gently toss the potatoes so they will be coated with the sugar mixture. Adjust the heat to low and allow the sauce to simmer for about 7 minutes. Sprinkle the cinnamon and stir to combine. Once cooked, transfer to a serving plate and generously pour the sauce on top (all of it!). Serve and enjoy!

I’m always on the hunt for cake recipes because why not? Cake makes me happy and a slice just makes everything batter. And I’m obsessed with this Kentucky Butter cake. It is super moist even after over a week! If you are like me who wants to keep some in the fridge (for when I’m craving which is mot likely every day!) you will want a cake that will stay moist even after keeping it for days.

Ingredients

Butter cake

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon  baking soda

1/2 teaspoon salt

1 cup unsalted butter

2 cups of sugar

1 cup milk

1 tablespoon white vinegar

4 large eggs

2 teaspoon vanilla

Butter Glaze

1 cup of sugar

1/2 cup unsalted butter

3 tablespoon brandy (water can be substituted)

1 teaspoon vanilla extract

How to make Kentucky Butter Cake

Step 1: Prepare the oven by preheating it to 350 degrees. Grease and flour a 10-inch bundt pan.

Step 2: Place the flour, baking powder, baking soda, and salt in a large bowl. Add the cream butter and sugar, then whisk until light and fluffy (for maybe about 5 minutes).

Step 3: In a separate small bowl, mix the milk and vinegar.

Step 4: Add the eggs one at a time to the batter (sugar mixture). Stir until just combined. Now, add the vanilla. Stir the milk and vinegar mixture and the dry ingredients in intervals just until combined. Pour the batter into the prepared greased bundt pan. Place in the oven and bake for 50-60 minutes. Check the doneness by inserting a toothpick in the middle, when the toothpick comes out clean, it’s cooked. Remove from the oven but let the cake stays in the bundt pan.

Step 5: Use the end of small chopsticks to poke holes in the batter cake but not through the bottom. Place the sugar, butter, and brandy in a small saucepan and heat in medium-low heat. Stirring regularly until melted. Remove the saucepan from the heat and slowly stir the vanilla. Carefully pour the mixture over the poked holes. (First, allow the cake to cool for about 30 minutes from the time you remove it from the oven before inverting.)

Kentucky Butter Cake

Rebecca I’m always on the hunt for cake recipes because why not? Cake makes me happy and a slice just makes everything batter. And I’m obsessed with this Kentucky Butter cake.… Main Dish Recipes Kentucky Butter Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Butter cake
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon  baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 2 cups of sugar
• 1 cup milk
• 1 tablespoon white vinegar
• 4 large eggs
• 2 teaspoon vanilla
• Butter Glaze
• 1 cup of sugar
• 1/2 cup unsalted butter
• 3 tablespoon brandy (water can be substituted)
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees. Grease and flour a 10-inch bundt pan.

Step 2: Place the flour, baking powder, baking soda, and salt in a large bowl. Add the cream butter and sugar, then whisk until light and fluffy (for maybe about 5 minutes).

Step 3: In a separate small bowl, mix the milk and vinegar.

Step 4: Add the eggs one at a time to the batter (sugar mixture). Stir until just combined. Now, add the vanilla. Stir the milk and vinegar mixture and the dry ingredients in intervals just until combined. Pour the batter into the prepared greased bundt pan. Place in the oven and bake for 50-60 minutes. Check the doneness by inserting a toothpick in the middle, when the toothpick comes out clean, it's cooked. Remove from the oven but let the cake stays in the bundt pan.

Step 5: Use the end of small chopsticks to poke holes in the batter cake but not through the bottom. Place the sugar, butter, and brandy in a small saucepan and heat in medium-low heat. Stirring regularly until melted. Remove the saucepan from the heat and slowly stir the vanilla. Carefully pour the mixture over the poked holes. (First, allow the cake to cool for about 30 minutes from the time you remove it from the oven before inverting.)

This time of year, the Deviled Eggs are one of my favorite recipes. It’s so easy to do. The classic version can be served or all sorts of delicious taste combinations can be found. Jalapeno and bacon are one of my most popular aroma pairings ever. Together I don’t know what the ingredients are, but when they hit my mouth it’s magical. I’m a great fan of plain eggs most of the time, but it was a great idea to add bacon and cheese. It is certainly man-friendly to load eggs with those ingredients. I’ve got covered all of the food groups a person will love, right? And today I’m sharing one of the most popular recipes ever, the Jalapeño Bacon Cheddar Deviled Eggs.

These spicy, creamy eggs are a delicious twist to the traditional devils with the Jalapeños and bacon. Cook some new eggs and scoop the yolks in a bowl carefully. Mash with mayonnaise or simple yogurt, vinegar, ground mustard, sugar, and salt pinch, whatever you like it. Put your jalapeño in a small bunch then pip the blend into your white egg hollow-use the snippet plastic bag to keep the blend fast and easy.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 24

Ingredients:

12 eggs

4 slices bacon

3 jalapeno peppers

1 cup finely shredded sharp Cheddar cheese

⅓ cup mayonnaise

¼ red onion, minced

Directions:

In a pan, place the eggs and cover them with water. Bring the eggs to a boil and heat in hot water for 15 minutes. Remove hot water from the eggs, cool with cold water and peel.

Place the bacon on a large skillet and simmer for about 10 minutes over medium-high heat until browned. Dry the bacon using a paper towel, crumble when cool enough.

Remove seeds from jalapenos, mince with 1 pepper and cut into very small strips the remaining peppers. Set aside.

Cut eggs in half lengthwise, put yolks into a bowl. Then mashed the egg yolks using a fork. Stir in jalapeno minced, cheddar cheese, mayonnaise, red onion, and mustard.

On the serving platter, add egg whites cut side. Spoon the yolk mixture; sprinkle with the crumbled bacon and paprika

Rebecca This time of year, the Deviled Eggs are one of my favorite recipes. It’s so easy to do. The classic version can be served or all sorts of delicious taste… Main Dish Recipes Jalapeno Bacon Cheddar Deviled Eggs European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 eggs
• 4 slices bacon
• 3 jalapeno peppers
• 1 cup finely shredded sharp Cheddar cheese
• ⅓ cup mayonnaise
• ¼ red onion, minced

Instructions

In a pan, place the eggs and cover them with water. Bring the eggs to a boil and heat in hot water for 15 minutes. Remove hot water from the eggs, cool with cold water and peel.

Place the bacon on a large skillet and simmer for about 10 minutes over medium-high heat until browned. Dry the bacon using a paper towel, crumble when cool enough.

Remove seeds from jalapenos, mince with 1 pepper and cut into very small strips the remaining peppers. Set aside.

Cut eggs in half lengthwise, put yolks into a bowl. Then mashed the egg yolks using a fork. Stir in jalapeno minced, cheddar cheese, mayonnaise, red onion, and mustard.

On the serving platter, add egg whites cut side. Spoon the yolk mixture; sprinkle with the crumbled bacon and paprika.

The recipe is fine, it’s a bit simple and bland on the side, so it lends itself up a bit of jazz. The next time I do it, I will replace some of the milk with evaporated milk as the potatoes were a bit too watery for my taste but still tasted perfect. I’m just used to using the scallop potatoes with a creamier sauce. A bit of Parmesan cheese mixed with milk would be another nice addition. Just make sure you use a mandolin to slice the potatoes – they need to be ultra-thin to cook in the allotted time.

Cook the pork chops and scalloped potatoes all in one saucepan. This casserole is made from the part that I cut out from the pork chops. Since I wanted to make something different from the usual baked and breaded chops, I tried a decent all-in-one recipe. Overall, I found this pretty enjoyable, and where it may not have flavors that come out and kick your ass, it’s a pretty nice comfort dinner and one that kids probably would like a lot. Excellent for family dinner, which will satisfy everyone.

Ingredients:

3 tbsp butter, divided

1 1/2 tsp salt

1/4 tsp ground black pepper

3 tbsp all-purpose flour

1 (14.5 ounces) can chicken broth

6 pork chops

6 cups thinly sliced potatoes

1 dash paprika

Directions:

Preheat oven at about 350 ° F (175 ° C).

Melt 1 spoonful of butter in a saucepan over medium heat. Add salt, pepper, and flour. Add over the chicken broth, cook and stir until the mixture boils. Remove from the heat, and set aside.

Chops brown pork into the skillet with 1 tbsp of butter. In a cooking dish, grate the remaining tbsp butter and layer potatoes. Pour over potatoes, over brown chops, and top. Sprinkle the paprika over them.

Cover for 1 hour, and bake. Uncover and bake for another 30 minutes.

Pork Chops and Scalloped Potatoes

Rebecca The recipe is fine, it’s a bit simple and bland on the side, so it lends itself up a bit of jazz. The next time I do it, I will… Main Dish Recipes Pork Chops and Scalloped Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 168 voted )

Ingredients

• 3 tbsp butter, divided
• 1 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 tbsp all-purpose flour
• 1 (14.5 ounces) can chicken broth
• 6 pork chops
• 6 cups thinly sliced potatoes
• 1 dash paprika

Instructions

Preheat oven at about 350 ° F (175 ° C).

Melt 1 spoonful of butter in a saucepan over medium heat. Add salt, pepper, and flour. Add over the chicken broth, cook and stir until the mixture boils. Remove from the heat, and set aside.

Chops brown pork into the skillet with 1 tbsp of butter. In a cooking dish, grate the remaining tbsp butter and layer potatoes. Pour over potatoes, over brown chops, and top. Sprinkle the paprika over them.

Cover for 1 hour, and bake. Uncover and bake for another 30 minutes.

Prep Time: 20 minutes   |   Cook Time: 20 minutes   |  Total Time: 40 minutes

Taco Stuffed Shells

Ingredients:

8 oz Jumbo shells

1 pound Ground beef

4 oz Cream cheese

1 cup of salsa

1 oz Taco seasoning

1/4 cup Green onion (diced)

1/2 cup Mexican blend cheese (shredded)

Instructions:

Preheat oven to 350 degrees F.

Cook shells according to package directions. Once cooked drain and set aside.

In skillet cooked ground beef. Add taco seasoning, cream cheese, and salsa. Cook until cream cheese has melted and ingredients are well combined.

Spoon filling into shells and place them in a casserole dish. Top with shredded cheese and bake for 15-20 minutes until cheese has melted.

Taco Stuffed Shells

Rebecca Prep Time: 20 minutes   |   Cook Time: 20 minutes   |  Total Time: 40 minutes Taco Stuffed Shells Ingredients: 8 oz Jumbo shells 1 pound Ground beef 4 oz Cream cheese… Main Dish Recipes Taco Stuffed Shells European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 oz Jumbo shells
• 1 pound Ground beef
• 4 oz Cream cheese
• 1 cup of salsa
• 1 oz Taco seasoning
• 1/4 cup Green onion (diced)
• 1/2 cup Mexican blend cheese (shredded)

Instructions

Preheat oven to 350 degrees F.

Cook shells according to package directions. Once cooked drain and set aside.

In skillet cooked ground beef. Add taco seasoning, cream cheese, and salsa. Cook until cream cheese has melted and ingredients are well combined.

Spoon filling into shells and place them in a casserole dish. Top with shredded cheese and bake for 15-20 minutes until cheese has melted.