May 2020

I love Mexican dishes, they’re so rich, so flavorful, most of the time spicy and oh so cheesy. They are so comforting, and one of the best things about them is the dip. This white sauce (queso) dip is similar to that of a Mexican restaurant-style dip that we all love. I used to buy the bottled queso dip but when I stumbled upon this great recipe and tasted how good this is I’ve never bought another bottled queso dip ever again. I mean, this is way too easy to prepare. I always have some in the fridge because this is great for anything. This has become my favorite dip. I used this as a dip for tortilla chips, this is a great cheese sauce too for nachos, burritos, quesadillas, and for many Mexican dishes (the list goes on). You can also adjust the heat on your liking just by adding your favorite chili pepper or crushed cayenne pepper. I like to turn the heat up sometimes so I add minced pickled jalapeno and it’s delicious still. This white cheese dip is best served hot, like out of the skillet hot, but if stored in the fridge, you can microwave it for 30 seconds increments until it becomes liquid before serving.

Ingredients

1 pound white American cheese, cubed

½ cup of milk, or as needed

1 tablespoon of butter or margarine

2 (4 ounces) cans of chopped green chilies

2 teaspoons of cumin

2 teaspoons of garlic powder

2 teaspoons of onion powder

cayenne pepper to taste

How to make Mexican Restaurant Style White Cheese (Queso) Dip

Step 1: In a medium saucepan, cook the milk and butter over low heat.

Step 2: Cook and stir frequently until the cheese has melted.

Step 3: Then, stir in the green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste.

Step 4: Add in more milk if the mixture is too thick. And heat through.

Step 5: Remove from the heat and serve immediately.

Mexican Restaurant Style White Cheese (Queso) Dip

Rebecca I love Mexican dishes, they’re so rich, so flavorful, most of the time spicy and oh so cheesy. They are so comforting, and one of the best things about them… Main Dish Recipes Mexican Restaurant Style White Cheese (Queso) Dip European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 5 voted )

Ingredients

• 1 pound white American cheese, cubed
• ½ cup of milk, or as needed
• 1 tablespoon of butter or margarine
• 2 (4 ounces) cans of chopped green chilies
• 2 teaspoons of cumin
• 2 teaspoons of garlic powder
• 2 teaspoons of onion powder
• cayenne pepper to taste

Instructions

Step 1: In a medium saucepan, cook the milk and butter over low heat.

Step 2: Cook and stir frequently until the cheese has melted.

Step 3: Then, stir in the green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste.

Step 4: Add in more milk if the mixture is too thick. And heat through.

Step 5: Remove from the heat and serve immediately.

I can’t wait! It’s strawberry season and it’ll be raining strawberries. Seeing that the first strawberry bloom is a beauty and tasting them is amazing. And it means more strawberry pie for me! This is my favorite, I can taste the sweetness of the fresh strawberries in every bite, and with whipped cream on top, it’s heaven on a plate! This recipe is easy to follow, very easy to make, and it tastes so good, you would want to have it all for yourself. This pie is the holy grail of all pies; it’s a simple, fresh, fruity dessert that everyone loves.

I made this first for Mother’s Day, a surprise for my ever so loving, and the sweetest mom in the universe. I thought it would be difficult, but I was so wrong. It’s super easy; just mix everything, boil for 2 minutes, add the strawberry gelatin, pour into the baked pie crust, and chill. Going back to my mom, she loved it! She’s cried, tears rolling while she’s having a bite. She’s so funny and I was so happy she loved it. From then, it became her favorite pie and her most requested.

INGREDIENTS

1 pie shell, 9inch, baked

4 cups of strawberries, fresh and sliced

1 1⁄2 cups of water

3⁄4 cup of granulated sugar

2 tablespoons of cornstarch

3 ounces of strawberry gelatin

HOW TO MAKE BIG BOY’S STRAWBERRY PIE

Step 1: Sliced the strawberries and add them to the baked pie crust.

Step 2: Mix the water, sugar, and cornstarch in a small saucepan and bring it to a boil for approximately 2 minutes until the mixture is clear and thick.

Step 3: When you achieve the consistency you’re looking for remove from heat. Then, add the strawberry gelatin while stirring continuously until dissolved.

Step 4: Empty the strawberries mixture in the pie shell. Chill. Top with whipped cream and serve. Enjoy!

BIG BOY'S STRAWBERRY PIE

Rebecca I can’t wait! It’s strawberry season and it’ll be raining strawberries. Seeing that the first strawberry bloom is a beauty and tasting them is amazing. And it means more strawberry… Main Dish Recipes BIG BOY’S STRAWBERRY PIE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pie shell, 9inch, baked
• 4 cups of strawberries, fresh and sliced
• 1 1⁄2 cups of water
• 3⁄4 cup of granulated sugar
• 2 tablespoons of cornstarch
• 3 ounces of strawberry gelatin
•  

Instructions

Step 1: Sliced the strawberries and add them to the baked pie crust.

Step 2: Mix the water, sugar, and cornstarch in a small saucepan and bring it to a boil for approximately 2 minutes until the mixture is clear and thick.

Step 3: When you achieve the consistency you're looking for remove from heat. Then, add the strawberry gelatin while stirring continuously until dissolved.

Step 4: Empty the strawberries mixture in the pie shell. Chill. Top with whipped cream and serve. Enjoy!

What a perfect and fancy meal this is! I love how simple and delicious this dish is. It’s something that you can eat at a fine restaurant but little did you know that it is really easy to make. I learned how to make this about 3 weeks ago. I was talking to a friend who happens to be a chef. I asked her if she could give me a simple recipe that I can cook on that day. She immediately suggested this BAKED GARLIC PARMESAN POTATO WEDGES. She said that I can pull this one-off. She was right! Now, I am sharing this with you because I am so proud of what I’ve learned and I don’t wanna be selfish by keeping this to myself. So, here you go! I hope this will make your day amazing!

INGREDIENTS

3-4 large russet potatoes, sliced into wedges

4 tablespoons of olive oil

2 teaspoons of salt

2 teaspoons of garlic powder

2 teaspoons of Italian seasoning

1/2 cup of shredded parmesan cheese

optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

HOW TO MAKE BAKED GARLIC PARMESAN POTATO WEDGES

Step 1: Ready the oven and preheat to 375 degrees.

Step 2: Apply cooking spray into a large baking sheet. Set it aside.

Step 3: In a large bowl, add the potato wedges and drizzle olive oil then mix it by tossing to fully coat the potatoes.

Step 4: Mix garlic powder, Italian seasoning, and salt in a small bowl. Whisk until all ingredients are well-mixed.

Step 5: Pour in the shredded cheese into the potato wedges then mix by tossing to fully coat the potatoes.

Step 6: Sprinkle the seasoning mixture onto the potato wedges.

Step 7: Transfer the potato wedges into the greased baking sheet.

Step 8: Arrange the potato wedges in a single layer with the skin part on the sides.

Step 9: Bake in the preheated oven for 25 to 35 minutes or until the potatoes are tender and the color turns golden.

Step 10: Garnish with the freshly chopped parsley and dressing as a dipping sauce. Enjoy!

BAKED GARLIC PARMESAN POTATO WEDGES

Rebecca What a perfect and fancy meal this is! I love how simple and delicious this dish is. It’s something that you can eat at a fine restaurant but little did… Main Dish Recipes BAKED GARLIC PARMESAN POTATO WEDGES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 3-4 large russet potatoes, sliced into wedges
• 4 tablespoons of olive oil
• 2 teaspoons of salt
• 2 teaspoons of garlic powder
• 2 teaspoons of Italian seasoning
• 1/2 cup of shredded parmesan cheese
• optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

Instructions

Step 1: Ready the oven and preheat to 375 degrees.

Step 2: Apply cooking spray into a large baking sheet. Set it aside.

Step 3: In a large bowl, add the potato wedges and drizzle olive oil then mix it by tossing to fully coat the potatoes.

Step 4: Mix garlic powder, Italian seasoning, and salt in a small bowl. Whisk until all ingredients are well-mixed.

Step 5: Pour in the shredded cheese into the potato wedges then mix by tossing to fully coat the potatoes.

Step 6: Sprinkle the seasoning mixture onto the potato wedges.

Step 7: Transfer the potato wedges into the greased baking sheet.

Step 8: Arrange the potato wedges in a single layer with the skin part on the sides.

Step 9: Bake in the preheated oven for 25 to 35 minutes or until the potatoes are tender and the color turns golden.

Step 10: Garnish with the freshly chopped parsley and dressing as a dipping sauce. Enjoy!

An easy dinner idea that’s been loved and enjoyed by many families for a generation. Serve this Chicken and Dressing Casserole with a big side of mashed potatoes and some steamed green beans for one hearty, fulfilling meal that’s hands down creamy, and delicious.

Ingredients

cornbread (about 4 cups crumbled)

4 large chicken breast, cooked and cubed

1 10.5 oz. can cream of mushroom soup

1/2 teaspoon of poultry seasoning (optional)

4 eggs, boiled and chopped

1 small onion, chopped

1/2 teaspoon of black pepper

1 stalk celery, diced

2 cups of chicken broth

2 tablespoon of melted butter

1/4 teaspoon of salt

For the Gravy

1/2 cup of unsalted butter

1/2 cup of all-purpose flour

1-quart chicken stock

1/3 cup of heavy cream

1/4 teaspoon of salt

1/2 teaspoon of black pepper

pinch of cayenne pepper

How to make Chicken and Dressing Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees. And light grease a 9 x 13-inch casserole dish.

Step 2: In a large bowl, combine the cornbread, cooked and cubed chicken breasts, cream of mushroom, poultry seasoning, boiled and chopped eggs, onion, black pepper, celery, chicken broth, melted butter, and salt. Mix until incorporated.

Step 3: Pour the mixture into the greased casserole dish. Place inside the preheated oven and bake for40 to 50 minutes until set.

To make the Gravy

Step 4: Meanwhile, melt the butter in a saucepan over medium heat. Then, whisk in the flour and continue to cook for another 2 minutes.

Step 5: Slowly whisk in the chicken stock and adjust the heat to low.

Step 6: Continue to cook and stir for 4 to 6 minutes until the gravy is thick enough to coat the back of a spoon. Then, stir in the heavy cream, season with salt and pepper, and stir in the cayenne pepper.

Step 7: When the casserole is done remove from the oven. Pour the gravy over the casserole. Serve with a big side of mashed potatoes. Enjoy!

Chicken and Dressing Casserole

Rebecca An easy dinner idea that’s been loved and enjoyed by many families for a generation. Serve this Chicken and Dressing Casserole with a big side of mashed potatoes and some… Main Dish Recipes Chicken and Dressing Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

• cornbread (about 4 cups crumbled)
• 4 large chicken breast, cooked and cubed
• 1 10.5 oz. can cream of mushroom soup
• 1/2 teaspoon of poultry seasoning (optional)
• 4 eggs, boiled and chopped
• 1 small onion, chopped
• 1/2 teaspoon of black pepper
• 1 stalk celery, diced
• 2 cups of chicken broth
• 2 tablespoon of melted butter
• 1/4 teaspoon of salt
• For the Gravy
• 1/2 cup of unsalted butter
• 1/2 cup of all-purpose flour
• 1-quart chicken stock
• 1/3 cup of heavy cream
• 1/4 teaspoon of salt
• 1/2 teaspoon of black pepper
• pinch of cayenne pepper

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees. And light grease a 9 x 13-inch casserole dish.

Step 2: In a large bowl, combine the cornbread, cooked and cubed chicken breasts, cream of mushroom, poultry seasoning, boiled and chopped eggs, onion, black pepper, celery, chicken broth, melted butter, and salt. Mix until incorporated.

Step 3: Pour the mixture into the greased casserole dish. Place inside the preheated oven and bake for40 to 50 minutes until set.

To make the Gravy

Step 4: Meanwhile, melt the butter in a saucepan over medium heat. Then, whisk in the flour and continue to cook for another 2 minutes.

Step 5: Slowly whisk in the chicken stock and adjust the heat to low.

Step 6: Continue to cook and stir for 4 to 6 minutes until the gravy is thick enough to coat the back of a spoon. Then, stir in the heavy cream, season with salt and pepper, and stir in the cayenne pepper.

Step 7: When the casserole is done remove from the oven. Pour the gravy over the casserole. Serve with a big side of mashed potatoes. Enjoy!

Pork chops swimming in a sea of delicious gravy. That’s the dream! Today, I am gonna teach how I make the best pork chop meal. It is really simple and easy. You just need to follow these 9 simple steps and get the necessary ingredients and you are good to go! Don’t worry. You can never go wrong on this type of recipe. Just be mindful of the cooking time and make sure that you follow the specific instructions. By the way, while you are cooking this, prepare the mashed potatoes or steamed rice. My personal favorite is steamed rice. It compliments with the pork chops. If you are a fan of potatoes, it goes well with it too. So either of them will be perfect for this!

Ingredients

4 bone-in pork chops

1 (1 oz) packet onion soup mix

1 (14 oz) can chicken broth, low sodium

1 (10.5 oz) can cream of chicken soup, low sodium

1 (1 oz) packet dry pork gravy mix

1 tsp garlic powder

To thicken gravy:

3 tablespoons cornstarch

3 tablespoons cold water

HOW TO MAKE CROCKPOT PORK CHOPS AND GRAVY

Step 1: Mix chicken broth, onion soup mix, pork gravy, and cream of chicken soup in a 5 or 6-quart oval slow cooker. Whisk until all ingredients are well incorporated.

Step 2: App garlic powder on both sides of the pork chops to season.

Step 3: Add the seasoned pork chops into the slow cooker with the rest of the ingredients.

Step 4: Sink the pork chops with the gravy mixture. Make sure to cover entirely.

Step 5: Cook for 4-6 hours covered.

Step 6: In a small bowl, mix cold water and corn starch. Stir until the texture is creamy and thick.

Step 7: Pour the corn starch mixture into the pork chops and stir until well blended with the rest of the ingredients.

Step 8: Cover the slow cooker and turn the setting to high and cook for 30 minutes or until the gravy becomes thick.

Step 9: Serve and enjoy! (Best with mashed potato or steamed rice.)

CROCK POT PORK CHOPS AND GRAVY

Rebecca Pork chops swimming in a sea of delicious gravy. That’s the dream! Today, I am gonna teach how I make the best pork chop meal. It is really simple and… Main Dish Recipes CROCK POT PORK CHOPS AND GRAVY European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 4 bone-in pork chops
• 1 (1 oz) packet onion soup mix
• 1 (14 oz) can chicken broth, low sodium
• 1 (10.5 oz) can cream of chicken soup, low sodium
• 1 (1 oz) packet dry pork gravy mix
• 1 tsp garlic powder
• To thicken gravy:
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Instructions

Step 1: Mix chicken broth, onion soup mix, pork gravy, and cream of chicken soup in a 5 or 6-quart oval slow cooker. Whisk until all ingredients are well incorporated.

Step 2: App garlic powder on both sides of the pork chops to season.

Step 3: Add the seasoned pork chops into the slow cooker with the rest of the ingredients.

Step 4: Sink the pork chops with the gravy mixture. Make sure to cover entirely.

Step 5: Cook for 4-6 hours covered.

Step 6: In a small bowl, mix cold water and corn starch. Stir until the texture is creamy and thick.

Step 7: Pour the corn starch mixture into the pork chops and stir until well blended with the rest of the ingredients.

Step 8: Cover the slow cooker and turn the setting to high and cook for 30 minutes or until the gravy becomes thick.

Step 9: Serve and enjoy! (Best with mashed potato or steamed rice.)

Growing up, my dad used to make this every Sunday. When all of us are home. It is a family tradition that even now that I am happily married and have 3 kids, we continue to do the same thing every Sunday. It feels good to pass this tradition and recipe to my kids because it is very special to me. Ok, enough with the nostalgia. This dish is not only delicious but it is very simple to make as well. You are only 5 steps away from happiness. Just a friendly reminder though, this may be very unhealthy to people who have high cholesterol so you need to control yourself even though it is very irresistible. You can maybe eat 1 patty but not 3 or more. You do not need any kind of sauce for this patty but if you want, I suggest mixing mayonnaise with finely chopped onions and parsley. It gives additional flavor to the patties. You can also eat it with bread or burger bun. It ‘s perfect! Cook this today and surprise your family and friends with the complex flavors of this heavenly like patties! Enjoy!

INGREDIENTS

2/3 cup of mayonnaise

5 egg yolks

2 teaspoons of lemon juice

2 tablespoons of Worcestershire sauce

2 teaspoons of Dijon mustard

2 teaspoons of black pepper

1/4 teaspoon of salt

1/4 teaspoon of blackening seasoning

1/4 teaspoon of crushed red pepper flakes

1/2 cup of crushed, chopped parsley

2 1/2 cups of breadcrumbs

2 pounds crabmeat

How to make Joe’s Crab Shack – Crab Cakes

Step 1: In a large bowl, add egg yolks, mayonnaise, lemon juice, pepper, salt, Worcestershire sauce, red pepper flakes, blackening seasoning, breadcrumbs, and parsley. Stir until all ingredients are well-mixed.

Step 2: Add in the crab meat and stir gently.

Step 3: Form 4 round-shaped patties off the mixture.

Step 4: Place a skillet on the stove and turn the heat to medium.

Step 5: Add oil and pan-fry the patties until they turn golden brown on each side.

Joe's Crab Shack - Crab Cakes

Rebecca Growing up, my dad used to make this every Sunday. When all of us are home. It is a family tradition that even now that I am happily married and… Main Dish Recipes Joe’s Crab Shack – Crab Cakes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2/3 cup of mayonnaise
• 5 egg yolks
• 2 teaspoons of lemon juice
• 2 tablespoons of Worcestershire sauce
• 2 teaspoons of Dijon mustard
• 2 teaspoons of black pepper
• 1/4 teaspoon of salt
• 1/4 teaspoon of blackening seasoning
• 1/4 teaspoon of crushed red pepper flakes
• 1/2 cup of crushed, chopped parsley
• 2 1/2 cups of breadcrumbs
• 2 pounds crabmeat

Instructions

Step 1: In a large bowl, add egg yolks, mayonnaise, lemon juice, pepper, salt, Worcestershire sauce, red pepper flakes, blackening seasoning, breadcrumbs, and parsley. Stir until all ingredients are well-mixed.

Step 2: Add in the crab meat and stir gently.

Step 3: Form 4 round-shaped patties off the mixture.

Step 4: Place a skillet on the stove and turn the heat to medium.

Step 5: Add oil and pan-fry the patties until they turn golden brown on each side.

If you are looking for a nice and quick dessert, you came to the right place! Today, I am gonna teach you how to make my personal favorite; Southern Candied Sweet Potatoes. Check if you have these ingredients. Got it? Great! Now, all you need to do is to follow these simple steps and you are about 1 hour away from tasting this amazing treat! I always cook this pretty much 3 times a week. It’s just that good. It is perfect for rainy weather. Pair it with a hot coffee, you are gonna have the best day ever!

By the way, you can pour evaporated milk to give it a more sweet taste. The toasted areas are the best. They are the main act of this dessert. Do not forget about that. Just imagine the caramelized sugar. Oh, man! I hope you give this a try today. Everyone should get a chance to taste this amazing treat! Enjoy!

Ingredients

6 large sweet potatoes

½ cup of butter

2 cups of white sugar

1 teaspoon of ground cinnamon

1 teaspoon of ground nutmeg

1 tablespoon of vanilla extract

salt to taste

How to make Southern Candied Sweet Potatoes

Step 1: Wash the potatoes and dry them using a tissue.

Step 2: Peel the potatoes and cut them into small pieces.

Step 3: Place a skillet on a stove and turn the heat to low. Add in the butter and melt.

Step 4: Add the sliced potatoes into the skillet with the melted butter.

Step 5: Add the cinnamon, sugar, salt, and nutmeg into the skillet.

Step 6: Cover the sweet potatoes evenly with sugar mixture.

Step 7: Stir and cover the skillet. Turn down the heat to low.

Step 8: Cook on low heat for 1 hour or until you achieve a candy looking potatoes.

Step 9: Stir occasionally until tender and edges are hard.

Step 10: Turn off the heat and add in the vanilla.

Step 11: Serve hot and enjoy!

Rebecca If you are looking for a nice and quick dessert, you came to the right place! Today, I am gonna teach you how to make my personal favorite; Southern Candied… Main Dish Recipes Southern Candied Sweet Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 large sweet potatoes
• ½ cup of butter
• 2 cups of white sugar
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground nutmeg
• 1 tablespoon of vanilla extract
• salt to taste

Instructions

Step 1: Wash the potatoes and dry them using a tissue.

Step 2: Peel the potatoes and cut them into small pieces.

Step 3: Place a skillet on a stove and turn the heat to low. Add in the butter and melt.

Step 4: Add the sliced potatoes into the skillet with the melted butter.

Step 5: Add the cinnamon, sugar, salt, and nutmeg into the skillet.

Step 6: Cover the sweet potatoes evenly with sugar mixture.

Step 7: Stir and cover the skillet. Turn down the heat to low.

Step 8: Cook on low heat for 1 hour or until you achieve a candy looking potatoes.

Step 9: Stir occasionally until tender and edges are hard.

Step 10: Turn off the heat and add in the vanilla.

Step 11: Serve hot and enjoy!

This is one of the sought after veggie dish at Thanksgiving. It’s extra cheesy, creamy, savory, and it is all kinds of delicious! The kids love it, and the adults are crazy about it. This is one healthy, low carb, and a keto-friendly dish that will not ruin your diet. It’s super easy to make a side dish and is great with Christmas ham and potatoes au gratin. And even if I rarely cook this broccoli-cheese casserole, still it’s one of my family’s favorites. My personal love to serve when I have some guests coming over (actually the most requested side dish of friends and family). I think I’ll be making this regularly; everyone loves this, even my little one which is a super picky eater, and it’s hearty, gooey, and a true family-friendly dish that everyone enjoys.

Ingredients

1 (10.75 ounces) can condense cream of mushroom soup

1 cup of mayonnaise

1 egg, beaten

¼ cup of onions, chopped

3 (10 ounces) packages frozen chopped broccoli

8 ounces shredded sharp Cheddar cheese

salt and pepper to taste

1 dash paprika

How to make Awesome Broccoli-Cheese Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Then, grease or butter a 9 x 13-inch baking dish.

Step 2: Whisk the condensed soup, mayonnaise, egg, and onions in a medium mixing bowl.

Step 3: In a very large mixing bowl or a large stainless steel bowl, break up the frozen broccoli. Scrape the soup-mayonnaise mixture using a rubber spatula on top of the broccoli. Mix well until incorporated.

Step 4: Generously sprinkle the mixture with cheese. Mix again, thoroughly.

Step 5: Spread the mixture into the buttered baking dish. Smooth the top and season with salt, pepper, and paprika.

Step 6: Place inside the preheated oven and bake for 45 minutes to an hour. When done, remove the casserole from the oven. Serve immediately. Enjoy!

Awesome Broccoli-Cheese Casserole

Rebecca This is one of the sought after veggie dish at Thanksgiving. It’s extra cheesy, creamy, savory, and it is all kinds of delicious! The kids love it, and the adults… Main Dish Recipes Awesome Broccoli-Cheese Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup of mayonnaise
• 1 egg, beaten
• ¼ cup of onions, chopped
• 3 (10 ounce) packages frozen chopped broccoli
• 8 ounces shredded sharp Cheddar cheese
• salt and pepper to taste
• 1 dash paprika

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Then, grease or butter a 9 x 13-inch baking dish.

Step 2: Whisk the condensed soup, mayonnaise, egg, and onions in a medium mixing bowl.

Step 3: In a very large mixing bowl or a large stainless steel bowl, break up the frozen broccoli. Scrape the soup-mayonnaise mixture using a rubber spatula on top of the broccoli. Mix well until incorporated.

Step 4: Generously sprinkle the mixture with cheese. Mix again, thoroughly.

Step 5: Spread the mixture into the buttered baking dish. Smooth the top and season with salt, pepper, and paprika.

Step 6: Place inside the preheated oven and bake for 45 minutes to an hour. When done, remove the casserole from the oven. Serve immediately. Enjoy!

I love the classic, it’s unbeatable, classy so to speak. Like this Old Fashioned Custard Pie – the texture is velvety smooth, it’s simply delicious. I remember when I was little we used to have custard pie every Thanksgiving and Christmas. My grandmother’s custard pie is all that I know then, and it’s one in a million. I tried to copy her recipe but I couldn’t. Well, I have this recipe to back me up and this is the closest I can get to copying my Grandmother’s recipe. I love custard pie because it’s very easy to put together, the ingredients are simple, and the result is incredibly sweet and creamy. This simple but decadent Old Fashioned Custard Pie cannot be left unnoticed. Have yourself a slice, paired it with tea or coffee, serve it chilled (it’s better when chilled), or top it off with whipped cream. Whatever you like it paired with, whatever you do, this traditional, classic dessert is the best way to go. This beauty is great not only at Thanksgiving or Christmas but all year round. I’m sure my grandmother will be proud, and she will be so happy that I knocked down the recipe for Old Fashioned Custard Pie.

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 pure vanilla extract

How to make Old Fashioned Custard Pie

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: In a bowl, slightly beat the eggs. Stir in the sugar, salt, nutmeg, vanilla, and milk. Combine until incorporated.

Step 3: Pour the mixture in an unbaked pie shell.

Step 4: Place inside the oven and bake for 35 to 40 minutes. When done, remove from the oven and let the pie cool.

Step 5: Before serving sprinkle the top with fresh ground nutmeg. Slice and enjoy it!

Old Fashioned Custard Pie

Rebecca I love the classic, it’s unbeatable, classy so to speak. Like this Old Fashioned Custard Pie – the texture is velvety smooth, it’s simply delicious. I remember when I was… Main Dish Recipes Old Fashioned Custard Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 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 pure vanilla extract

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: In a bowl, slightly beat the eggs. Stir in the sugar, salt, nutmeg, vanilla, and milk. Combine until incorporated.

Step 3: Pour the mixture in an unbaked pie shell.

Step 4: Place inside the oven and bake for 35 to 40 minutes. When done, remove from the oven and let the pie cool.

Step 5: Before serving sprinkle the top with fresh ground nutmeg. Slice and enjoy it!

This is one of those back-of-the-box recipes that hit the spot as the most guaranteed crowd-pleaser dessert. It’s chewy, sweet, and moist. You can make this no-stress dessert any time, any day. Experience the tropical flavors of the traditional coconut pie in every bite. Use either flaked or shredded coconut for an amazing texture. And you’ll have no excuse not to indulge yourself because it truly is impossibly easy to make. You can top it with whipped cream for an added treat. Delicious!

I remember when I was a kid, I collected those boxes with recipes written on the packaging. I thought, whoever invented those is a genius. I saw this recipe on one of them, as a child with no idea how to navigate the kitchen I asked my Mom to make this. It’s as easy as eating them. A one-bowl dessert, I remember my mother said. Mix the ingredients, pour right into the pie plate, and bake. And in no time you’ll have a delicious coconut pie on your table.

Ingredients

1 cup of flaked or shredded coconut

3/4 cup of sugar

1/2 cup of Original Bisquick™ mix

1/4 cup of butter or margarine, softened

2 cups of milk

1 1/2 teaspoons of vanilla

4 eggs

How to make Impossibly Easy Coconut Pie

Step 1: Prepare the oven. Preheat it to 350 degrees F. Then, grease with shortening or spray with cooking spray a 9-inch pie plate.

Step 2: Stir the shredded coconut, sugar, Bisquick mix, butter, milk, and vanilla in a medium bowl. Mix until incorporated.

Step 3: Pour the mixture into the greased pie plate.

Step 4: Place inside the preheated oven and bake for 50 to 55 minutes or until golden brown. Insert a knife or toothpick in the middle, when it comes out clean the pie is done.

Step 5: Remove from the oven. Slice and serve. If there’s remaining pie, cover, and refrigerate. Enjoy!

Rebecca This is one of those back-of-the-box recipes that hit the spot as the most guaranteed crowd-pleaser dessert. It’s chewy, sweet, and moist. You can make this no-stress dessert any time,… Main Dish Recipes Impossibly Easy Coconut Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of flaked or shredded coconut
• 3/4 cup of sugar
• 1/2 cup of Original Bisquick™ mix
• 1/4 cup of butter or margarine, softened
• 2 cups of milk
• 1 1/2 teaspoons of vanilla
• 4 eggs

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Then, grease with shortening or spray with cooking spray a 9-inch pie plate.

Step 2: Stir the shredded coconut, sugar, Bisquick mix, butter, milk, and vanilla in a medium bowl. Mix until incorporated.

Step 3: Pour the mixture into the greased pie plate.

Step 4: Place inside the preheated oven and bake for 50 to 55 minutes or until golden brown. Insert a knife or toothpick in the middle, when it comes out clean the pie is done.

Step 5: Remove from the oven. Slice and serve. If there's remaining pie, cover, and refrigerate. Enjoy!