May 2020

These Samoa Cookie Bars are my favourite Girl Scout cookies’ version of a Samoa Cookie Bar. Three of my favourite flavours are in this tasty treat – caramel, Chocolate, and coconut. They’re perfect. While home-made Samoas cookies are spot-on for taste and texture, I do not put them in the ‘fast and easy’ category of dessert compared to the real deal.

Ingredients:

For Cookie Base:

1/2 cup sugar

3/4 cup butter, softened

1 large egg

1/2 tsp vanilla extract

2 cups all-purpose flour

1/4 tsp salt

For Toppings:

3 cups shredded coconut (sweetened or unsweetened)

12-oz good-quality chewy caramels

1/4 tsp salt

3 tbsp milk

10 oz. dark or semisweet chocolate (you can use chocolate chip)

Directions:

Preheat the oven about 350 degrees F. Grease lightly a 9 to 13-inch pot or line a parchment paper.

In a big bowl, cream sugar and butter together to make them fluffy, then beat in egg and vanilla. At low speed, beat the flour and salt gradually to crumple like wet sand. The dough doesn’t have to stick together. Pour the crumbly dough and make sure that it is placed into an even layer.

Bake until the base is set and edges are lightly browned for about 20-25 minutes. Before adding the toppings, cool completely on a wire rack.

Preheat the oven about 350 spread coconut evenly (preferably with sides) on a parchment-lined baking sheet toast for 20 min. and stir every five minutes or until the coconut turned golden. Cool in the baking sheet and stir often. Set aside.

Wrap off the caramels and add milk and salt to a large microwave-safe bowl. Cook 3-4 minutes high to help melt the caramel. Fold the toast with a spatula.

Put all over the shortbread base dollops of the topping. Spread it into one layer with the spatula. Allow topping to cool.

When chill, cut into 30 bars with either a large knife or a pizza cutter.

Melt the chocolate in a tiny bowl after cutting the bars. In 45 seconds, heat and blend thoroughly to prevent sparkling melted chocolate. Then dip into the chocolate the base of every bar and put on a clean wax piece. Transfer all the chocolate remaining into a tube or ziplock pouch, snip the corner and drop the chocolate bar.

Before storing in an airtight container, let chocolate set completely.

Dessert: Homemade Samoa Bars

Rebecca These Samoa Cookie Bars are my favourite Girl Scout cookies’ version of a Samoa Cookie Bar. Three of my favourite flavours are in this tasty treat – caramel, Chocolate, and… Main Dish Recipes Dessert: Homemade Samoa Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For Cookie Base:
• 1/2 cup sugar
• 3/4 cup butter, softened
• 1 large egg
• 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• For Toppings:
• 3 cups shredded coconut (sweetened or unsweetened)
• 12-oz good-quality chewy caramels
• 1/4 tsp salt
• 3 tbsp milk
• 10 oz. dark or semisweet chocolate (you can use chocolate chip)

Instructions

Preheat the oven about 350 degrees F. Grease lightly a 9 to 13-inch pot or line a parchment paper.

In a big bowl, cream sugar and butter together to make them fluffy, then beat in egg and vanilla. At low speed, beat the flour and salt gradually to crumple like wet sand. The dough doesn't have to stick together. Pour the crumbly dough and make sure that it is placed into an even layer.

Bake until the base is set and edges are lightly browned for about 20-25 minutes. Before adding the toppings, cool completely on a wire rack.

Preheat the oven about 350 spread coconut evenly (preferably with sides) on a parchment-lined baking sheet toast for 20 min. and stir every five minutes or until the coconut turned golden. Cool in the baking sheet and stir often. Set aside.

Wrap off the caramels and add milk and salt to a large microwave-safe bowl. Cook 3-4 minutes high to help melt the caramel. Fold the toast with a spatula.

Put all over the shortbread base dollops of the topping. Spread it into one layer with the spatula. Allow topping to cool.

When chill, cut into 30 bars with either a large knife or a pizza cutter.

Melt the chocolate in a tiny bowl after cutting the bars. In 45 seconds, heat and blend thoroughly to prevent sparkling melted chocolate. Then dip into the chocolate the base of every bar and put on a clean wax piece. Transfer all the chocolate remaining into a tube or ziplock pouch, snip the corner and drop the chocolate bar.

Before storing in an airtight container, let chocolate set completely.

In contrast to traditional banana bread recipes that require refined flour and a lot of processed sugar, this banana bread recipe is produced using 100% wheat flour.
Naturally, this banana bread comes with honey or maple syrup, which does not contain white sugar as trace elements. Finally, this recipe demands a reasonable quantity of good oil instead of whole butter sticks.

Banana bread is one of the classic American comfort food recipes that warmly fill and improves the entire house. As you can see, my home-made banana bread has many redeeming characteristics, mainly that it will not send blood sugar for one loop. However, you can keep all of them to yourself. Nobody can say this is healthy banana bread. You are only a few simple ingredients away from the best banana bread of all time with this healthy banana bread recipes. It is made from wheat flour and sweetened with natural honey. This banana bread is easily made vegan or gluten-free, and details on the recipe are available. This bread can be vegan (so free of dairy food and also free of an egg) or gluten-free through a couple of minor tweaks, which is perfect for people in a diet.

Ingredients:

2 cups whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar-free applesauce

3/4 cup honey

2 eggs, beaten

3 mashed overripe bananas

Directions:

Preheat the oven about 350 degrees F. Lightly grate 9×5 inch loaf pan.

Combine flour, soda, and salt in a large bowl. And combine apple sauce and sweetheart in a separate bowl. Mix the eggs and the mashed bananas well together. Combine the banana mix in the flour mixture, stir to moist. Then pour the batter in the pan.

Bake 60 to 65 minutes in a preheated oven until the toothpick inserted in the middle of the loaf pop out cleanly. Chill bread 10 minutes in a pan, and then turn to a wire rack.

Banana Bread with honey and applesauce instead of sugar & oil

Rebecca In contrast to traditional banana bread recipes that require refined flour and a lot of processed sugar, this banana bread recipe is produced using 100% wheat flour. Naturally, this banana… Main Dish Recipes Banana Bread with honey and applesauce instead of sugar & oil European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar-free applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 mashed overripe bananas

Instructions

Preheat the oven about 350 degrees F. Lightly grate 9x5 inch loaf pan.

Combine flour, soda, and salt in a large bowl. And combine apple sauce and sweetheart in a separate bowl. Mix the eggs and the mashed bananas well together. Combine the banana mix in the flour mixture, stir to moist. Then pour the batter in the pan.

Bake 60 to 65 minutes in a preheated oven until the toothpick inserted in the middle of the loaf pop out cleanly. Chill bread 10 minutes in a pan, and then turn to a wire rack.

For years, I have made this baked baked asparagus wrapped recipe, and I still had to put it on the blog. It was about time to change that. I realized that the asparagus was often smooth before the bacon had the opportunity to crisp. Then I found this recipe and it’s been one of my favourite asparagus and bacon recipes ever since. This easy-to-wrap bacon asparagus in the oven contains bacon stuff. All people love the easy appetizers of asparagus and bacon.

Asparagus is delicious by itself, but it is an irresistible culinary combination when you add bacon to the mix. These bundles of asparagus are so good that I often serve as the main course instead of a side dish. The recipe begins with fresh stalks of asparagus. I find the thicker asparagus twigs here work best because when you’re cooking bacon, they’re mushy if you use thin ones. Make sure that you share this recipe with your family.

Ingredients:

2 lb fresh asparagus, ends trimmed

12 slice bacon, uncooked

1/2 c light brown sugar

1/2 c butter

1 Tbsp soy sauce

1/2 tsp garlic salt

1/4 tsp freshly ground pepper

Directions:

Preheat the oven of about 400 degrees C.

Divide the asparagus spears into 12 bundles. Wrap 1 piece bacon around each bundle beginning 1/2 inch from the bottom of the tips. Put a toothpick on the bacon-wrapped to help the wrap stick. In a shallow baking pot, arrange the bundle.

In a medium casserole, combine the brown sugar and other ingredients; stirring occasionally the mixture in medium heat. Pour the mixture in the asparagus bundle.

Cook the bacon for approximately 25 to 30 minutes or until the spears are wilted.

This recipe works best with regularly cleaned bacon, and you take a lot more time to prepare thick and are at risk for overcooking your asparagus. The bacon must also be cooked and asparagus wrapped.

Bacon-Wrapped Asparagus

Rebecca For years, I have made this baked baked asparagus wrapped recipe, and I still had to put it on the blog. It was about time to change that. I realized… Main Dish Recipes Bacon-Wrapped Asparagus European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lb fresh asparagus, ends trimmed
• 12 slice bacon, uncooked
• 1/2 c light brown sugar
• 1/2 c butter
• 1 Tbsp soy sauce
• 1/2 tsp garlic salt
• 1/4 tsp freshly ground pepper

Instructions

Preheat the oven of about 400 degrees C.

Divide the asparagus spears into 12 bundles. Wrap 1 piece bacon around each bundle beginning 1/2 inch from the bottom of the tips. Put a toothpick on the bacon-wrapped to help the wrap stick. In a shallow baking pot, arrange the bundle.

In a medium casserole, combine the brown sugar and other ingredients; stirring occasionally the mixture in medium heat. Pour the mixture in the asparagus bundle.

Cook the bacon for approximately 25 to 30 minutes or until the spears are wilted.

This recipe works best with regularly cleaned bacon, and you take a lot more time to prepare thick and are at risk for overcooking your asparagus. The bacon must also be cooked and asparagus wrapped.

These little lemon brownies are so stunning that what they are called when you fall in love doesn’t matter. The texture is all soft, coffee, and slightly dense. The true flavour of lemon is expressed by the sweet, soft glaze and compliments the magically subtle layer of lemon brownie. It’s like a bite of fresh, sweet lemon’s sky.

You can serve them at room temperature easily and quickly to whip up. But, when you decide to chill them first, be prepared to give them out immediately to neighbours, friends, and strangers. I want to rejoice, they’re so good especially when chilled.

Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 9

Ingredients:

For Brownies:

1/2 cup unsalted butter, softened

3/4 cup flour

2 eggs, large

2 tablespoons lemon zest

2 tablespoons lemon juice

3/4 cup granulated sugar

1/4 teaspoon sea salt

For Glaze:

4 tablespoons lemon juice

8 teaspoons lemon zest

1 cup icing sugar

Directions:

Preheat the oven to 350 ° F.

For Brownies:

Grease with butter and put aside an 8×8-inch baking plate.

Two lemons and zest and juice, put aside.

Beat flour, sugar, salt, and softened butter until they were combined in the bowl of an electric mixer fitted with a paddle attachment.

Toss the eggs, lemon zest, and lemon juice together in a separate bowl. Pour into the meal, and beat at medium speed for 2 minutes until creamy and smooth.

Pour in the baking table and bake around the edges for 23 to 25 minutes.

Before glazing, allow cooling completely. Do not bake too much or dry the bars.

For Glazing:

Combine the powdered sugar and lemon zest, stir and whisk. Spread the glaze with a spatula (rubberize spatula is preferred) over the brownies and let them set.

Cut it into bars before serving

This recipe gives the soft, chewy lemony brownies a very thin, light layer of sweet lemon glaze. If you want more glaze, double the recipe

Lemony Lemon Brownies

Rebecca These little lemon brownies are so stunning that what they are called when you fall in love doesn’t matter. The texture is all soft, coffee, and slightly dense. The true… Main Dish Recipes Lemony Lemon Brownies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 8 voted )

Ingredients

• For Brownies:
• 1/2 cup unsalted butter, softened
• 3/4 cup flour
• 2 eggs, large
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 3/4 cup granulated sugar
• 1/4 teaspoon sea salt
• For Glaze:
• 4 tablespoons lemon juice
• 8 teaspoons lemon zest
• 1 cup icing sugar

Instructions

Preheat the oven to 350 ° F.

For Brownies:

Grease with butter and put aside an 8x8-inch baking plate.

Two lemons and zest and juice, put aside.

Beat flour, sugar, salt, and softened butter until they were combined in the bowl of an electric mixer fitted with a paddle attachment.

Toss the eggs, lemon zest, and lemon juice together in a separate bowl. Pour into the meal, and beat at medium speed for 2 minutes until creamy and smooth.

Pour in the baking table and bake around the edges for 23 to 25 minutes.

Before glazing, allow cooling completely. Do not bake too much or dry the bars.

For Glazing:

Combine the powdered sugar and lemon zest, stir and whisk. Spread the glaze with a spatula (rubberize spatula is preferred) over the brownies and let them set.

Cut it into bars before serving

This recipe gives the soft, chewy lemony brownies a very thin, light layer of sweet lemon glaze. If you want more glaze, double the recipe

“Scampi” is one of those words that makes my heart beat faster. You can’t easily forget it has such a savoury, garlic buttery taste. Easily use shrimp in this recipe, but shrimp, depending on where you live, are expensive and sometimes difficult to find. This recipe uses chicken, instead, and who doesn’t like a good chicken? This fine chicken recipe will certainly become your household’s quick favourite. It does not light up on the flavour of calories and fat, particularly with that rich lemon wine sauce.

Ingredients:

6 ounces dry whole-grain spaghetti or angel hair pasta

1 pound chicken, cut into small pieces

2 T lemon juice, divided

A little salt and pepper

⅓ c reduced-fat butter or Smart Balance Light

¼ t salt

Fresh ground pepper, to taste

1 T fresh garlic, minced

¾ c white wine (see tip)

¼ c reduced-sodium chicken broth

1 tsp all-purpose flour

Chives for garnish, optional

Directions:

Prepare the pasta, follow as directed by the package.

Pour 1 tbsp of lemon juice and some salt and pepper on chicken. In a large nonstick with spray and heat over medium heat.

Add chicken pieces and cook on either side for 4 minutes or until finished. Take the chicken to a plate and put it aside.

Wipe the pot with a towel in paper and coat it with extra cooking spray. In the pot, add butter, salt, potatoes, and garlic. Stir occasionally for one minute. In a bowl, add wine, chicken broth, and 1 tablespoon of lemon juice leftover. Cook it in medium-high heat until boiling begins.

Turn heat into medium and cook until the mixture is reduced to around 3⁄4 cup for about 2 to 3 minutes.

Add a meal to the sauce and mix it with a whisk. Saute for about 1-minute over medium heat. Mix cooked chicken, mix until thoroughly heated.

Tip:

You can replace white wine with additional reduced-sodium chicken broth

ITALIAN CHICKEN SCAMPI RECIPE

Rebecca “Scampi” is one of those words that makes my heart beat faster. You can’t easily forget it has such a savoury, garlic buttery taste. Easily use shrimp in this recipe,… Main Dish Recipes ITALIAN CHICKEN SCAMPI RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 ounces dry whole-grain spaghetti or angel hair pasta
• 1 pound chicken, cut into small pieces
• 2 T lemon juice, divided
• A little salt and pepper
• ⅓ c reduced-fat butter or Smart Balance Light
• ¼ t salt
• Fresh ground pepper, to taste
• 1 T fresh garlic, minced
• ¾ c white wine (see tip)
• ¼ c reduced-sodium chicken broth
• 1 tsp all-purpose flour
• Chives for garnish, optional

Instructions

Prepare the pasta, follow as directed by the package.

Pour 1 tbsp of lemon juice and some salt and pepper on chicken. In a large nonstick with spray and heat over medium heat.

Add chicken pieces and cook on either side for 4 minutes or until finished. Take the chicken to a plate and put it aside.

Wipe the pot with a towel in paper and coat it with extra cooking spray. In the pot, add butter, salt, potatoes, and garlic. Stir occasionally for one minute. In a bowl, add wine, chicken broth, and 1 tablespoon of lemon juice leftover. Cook it in medium-high heat until boiling begins.

Turn heat into medium and cook until the mixture is reduced to around 3⁄4 cup for about 2 to 3 minutes.

Add a meal to the sauce and mix it with a whisk. Saute for about 1-minute over medium heat. Mix cooked chicken, mix until thoroughly heated.

Tip:

You can replace white wine with additional reduced-sodium chicken broth

The Texas Turtle Sheet Cake is easy to make and easy to eat mouthwatering cakes due to its amazement. You don’t seem to think that there are people who haven’t tasted the glory of Texas Turtles, but let this awesomely delicious Texas turtle sheet cake make any kind of iterations on this classic. I often like my frosting a bit on the thick side but it’s the perfect thin layer that’s so delicious and adds only the perfect sauciness to the cake.

Ingredients:

For the cake:

2 cups self-rising flour

2 cups granulated sugar

1 cup butter

1 cup strong black coffee

⅓ cup unsweetened cocoa powder

2 eggs

½ cup buttermilk

For chocolate frost:

¼ cup butter

3 tablespoons unsweetened cocoa

4 tbsp buttermilk ( there are instances where an additional tablespoon or two may be needed)

2 to 2½ cups powdered sugar

½ cup chopped pecans

1 cup semi-sweet chocolate chips

½ cup caramel sauce, to drizzle

Directions:

Prepare the oven by preheating it about 350 degrees.

Grease and flour in a big baking pan of 13 to 9-inch.

Combine self-stretching flour with granulated sugar in a large bowl – set aside. Use a large spoon to combine the two ingredients, make sure that it is combined properly.

In a medium saucepan, combine 1 c of butter, 1⁄2 of cocoa, and 1 c of coffee.

Stir often the butter, cocoa, and coffee until it boils. Remove from heat when this mixture is boiling.

Now add the chocolate blend to the sugar/flour combination.

Combine mixtures with a medium-speed hand-held mixer to completely mix.

Add the eggs and the 1/2 c of buttermilk. Beat about another minute, until mixed well. In the prepared pan, pour the batter.

Bake 25-30 minutes. Cleanly should come out a toothpick or a fork in the middle of the cake.

For the chocolate frosting:

Combine 1⁄4 cup butter, 3 tbsp of unsweetened cocoa powder and 4 tbsp of buttermilk in a medium saucepan. Stir it constantly with medium heat until it boils.

Add and mix in 2 c of powdered sugar with a wire whisk. If necessary, you could add more powdered sugar (1/4 cup a time), or more buttermilk (1 tablespoon each time) until you achieve your desired taste.

Spread the warm frosting (or pour) on the cake.

Sprinkle chops of pecan pieces and chocolate chips. The best way to do this while the frosting is still warm to slightly melt the chocolate chips.

Put the caramel sauce over the top just before serving.

TEXAS TURTLE SHEET CAKE

Rebecca The Texas Turtle Sheet Cake is easy to make and easy to eat mouthwatering cakes due to its amazement. You don’t seem to think that there are people who haven’t… Main Dish Recipes TEXAS TURTLE SHEET CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the cake:
• 2 cups self-rising flour
• 2 cups granulated sugar
• 1 cup butter
• 1 cup strong black coffee
• ⅓ cup unsweetened cocoa powder
• 2 eggs
• ½ cup buttermilk
• For chocolate frost:
• ¼ cup butter
• 3 tablespoons unsweetened cocoa
• 4 tbsp buttermilk ( there are instances where an additional tablespoon or two may be needed)
• 2 to 2½ cups powdered sugar
• ½ cup chopped pecans
• 1 cup semi-sweet chocolate chips
• ½ cup caramel sauce, to drizzle

Instructions

Prepare the oven by preheating it about 350 degrees.

Grease and flour in a big baking pan of 13 to 9-inch.

Combine self-stretching flour with granulated sugar in a large bowl – set aside. Use a large spoon to combine the two ingredients, make sure that it is combined properly.

In a medium saucepan, combine 1 c of butter, 1⁄2 of cocoa, and 1 c of coffee.

Stir often the butter, cocoa, and coffee until it boils. Remove from heat when this mixture is boiling.

Now add the chocolate blend to the sugar/flour combination.

Combine mixtures with a medium-speed hand-held mixer to completely mix.

Add the eggs and the 1/2 c of buttermilk. Beat about another minute, until mixed well. In the prepared pan, pour the batter.

Bake 25-30 minutes. Cleanly should come out a toothpick or a fork in the middle of the cake.

For the chocolate frosting:

Combine 1⁄4 cup butter, 3 tbsp of unsweetened cocoa powder and 4 tbsp of buttermilk in a medium saucepan. Stir it constantly with medium heat until it boils.

Add and mix in 2 c of powdered sugar with a wire whisk. If necessary, you could add more powdered sugar (1/4 cup a time), or more buttermilk (1 tablespoon each time) until you achieve your desired taste.

Spread the warm frosting (or pour) on the cake.

Sprinkle chops of pecan pieces and chocolate chips. The best way to do this while the frosting is still warm to slightly melt the chocolate chips.

Put the caramel sauce over the top just before serving.

This simple casserole recipe has ground beef and cheese. Your family will love a one-course meal. It’s great and is always a favourite of the crowd at all of our events. This casserole burrito is made with all the flavours of a burrito of beef and cheese. Both burritos, fried boobs, cheddar, and tortillas are part of the beef combinations. This baked burrito casserole version is a preferred one since it blends with plenty of tortillas and loaded with cheese all the wonderful aromas, and whoever tries this, always wants to have this recipe.

I love this dish most, it’s all the layering, taco meat, tortillas, beans, and a simple cream sauce, and natural cheese. It begins with ground beef, taco seasoning, and onion as in most taco nights. I’ll pick up a cane of mushroom soup cream from there. This may sound unusual, I can understand, so if your cream is not your thing, feel free to replace it.

Ingredients:

1 pound of ground beef

1 small onion, chopped

1 pack of taco seasoning

1 can refried beans

1 can cream of mushroom soup, undiluted

1/2 cup sour cream

1 pack large flour tortillas

2 1/2 c of shredded Mexican blend cheese

Directions:

Preheat the oven to 350 ° C.

Add the onion and ground beef in a large pot, cook until the beef is pink and dry.

Fill in the taco seasoning, refired, and heat the beans.

Combine the mushroom soup and the sour cream in a separate bowl. Spread half the soup in the base of a baking platter.

Add the in the top of the soup mixture a layer of 3 flour tortillas. You will have to cut and overlap the tortillas.

Spread the beef blend on the top layer and add a cup of cheese.

Repeat the procedure to the rest of the layers with the cheese.

Bake until cheese is well melted for about twenty minutes.

EASY BAKED BURRITO CASSEROLE RECIPE

Rebecca This simple casserole recipe has ground beef and cheese. Your family will love a one-course meal. It’s great and is always a favourite of the crowd at all of our… Main Dish Recipes EASY BAKED BURRITO CASSEROLE RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 6 voted )

Ingredients

• 1 pound of ground beef
• 1 small onion, chopped
• 1 pack of taco seasoning
• 1 can refried beans
• 1 can cream of mushroom soup, undiluted
• 1/2 cup sour cream
• 1 pack large flour tortillas
• 2 1/2 c of shredded Mexican blend cheese

Instructions

Preheat the oven to 350 ° C.

Add the onion and ground beef in a large pot, cook until the beef is pink and dry.

Fill in the taco seasoning, refired, and heat the beans.

Combine the mushroom soup and the sour cream in a separate bowl. Spread half the soup in the base of a baking platter.

Add the in the top of the soup mixture a layer of 3 flour tortillas. You will have to cut and overlap the tortillas.

Spread the beef blend on the top layer and add a cup of cheese.

Repeat the procedure to the rest of the layers with the cheese.

Bake until cheese is well melted for about twenty minutes.

Sometimes it’s difficult to let your family eat delicious and healthy foods, especially the young ones. But this recipe is a lifesaver, a healthy way to eat a light, delicious, and satisfying meal that will not jeopardize you and your family’s health. Every family has a classic dish prepared for holidays and family gatherings. Cheesy Broccoli and Rice Casserole are one of these easily made side dishes.

This dish also comes as a one-pot food, making it a quick way to treat your unexpected guests. It is also easy to prepare, it can be prepared and frozen a day or a month in advance. In that way, you can put ingredients to marinate, intensify, and improve the taste. Broccoli gives a nice crunchy factor, which is flavoured with rice all around. Cheese and soup are the sauce thickened to hold all the ingredients together.

This recipe is great too because it can be prepared before and placed in a freezer. You just need to cook the rice, add the rest of it and divide it into smaller dishes. When the time is the range for it to be prepared, cook for another 10 minutes if you put it in a freezer oven and make sure it is done. Quick and easy way to have this tasty broccoli dish in the kitchen for every occasion.

Ingredients:

2 cups cooked rice

2 (10 oz) boxes of chopped frozen broccoli (thawed)

2 (10 ¾ ounce) can cream of chicken soup (you can also use a combination of chicken and mushroom cream soup)

8 ounces shredded cheddar cheese

1 small chopped onion

2 tablespoons butter

Directions:

Melt the butter and add onion in a big saucepan cook until soft and yellowish.

Add the other ingredients and cook until the cheese is melted.

Once done, place in a saucepan (preferably 2 quarters saucepan dish).

Bake it without a cover on 350 degrees F for an hour.

Enjoy its delicate taste and serve.

Cheesy Broccoli and Rice Casserole

Rebecca Sometimes it’s difficult to let your family eat delicious and healthy foods, especially the young ones. But this recipe is a lifesaver, a healthy way to eat a light, delicious,… Main Dish Recipes Cheesy Broccoli and Rice Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 2 cups cooked rice
• 2 (10 oz) boxes of chopped frozen broccoli (thawed)
• 2 (10 ¾ ounce) can cream of chicken soup (you can also use a combination of chicken and mushroom cream soup)
• 8 ounces shredded cheddar cheese
• 1 small chopped onion
• 2 tablespoons butter

Instructions

Melt the butter and add onion in a big saucepan cook until soft and yellowish.

Add the other ingredients and cook until the cheese is melted.

Once done, place in a saucepan (preferably 2 quarters saucepan dish).

Bake it without a cover on 350 degrees F for an hour.

Enjoy its delicate taste and serve.

This pie has also a custard-like base, surrounded by whipped cream and toasted cocoa. Indeed, if you tasted this, you would no longer like the dessert from a restaurant. The results of the recipe are this delicate, especially if you a coconut lover, your preferred taste is thrown away by this recipe and your all-time cravings are satisfied.

Your coconut cream pie cravings don’t have to be sacrificed if you’re on a diet. This recipe is light and can be easily altered to weight losses. In replacement to sugar, you can use stevia or any other non-grinding sweetener that you are permitted to a diet that is easily used. Instead of regular whipped cream, you can use fat-free whipped cream. You can also eat this coconut cream pie by restricting the size of your portion and checking your calories.

Ingredients:

1 cup sweetened flaked coconut

3 c of half and half

2 eggs

3/4 cup white sugar

1/2 cup all-purpose cream

1/4 tsp salt

1 tsp vanilla

1 baked pie crust (9-inch)

1 cup whipped cream (frozen)

Directions:

Preheat the oven to 350 degrees F or 175 degrees Celsius.

Toast coconut, it is recommended to toast your cocoa before working on the cream filling. Toasted coconut makes the cream filling more enjoyable and adds a deep flavour and crunch. Take a tray for baking and cover with a baking sheet. Spread the coconut uniformly and leave it in the oven for 5 min to bake. Flip often until golden brown.

Prepare the filling of your coconut cream. This is done on a stove and needs a medium-sized pan. In the bowl, mix half of the beaten eggs, sugar, flour, and salt and mix well. Cook the mixture on low heat and boil it while mixing frequently, continue stirring for about 2 minutes then remove from the pan in the heat. Stir 3/4 cup of toasted coconut and vanilla extract. The rest of the cocoa toast is used in topping.

Put the filling in the crust and leave it in the fridge until it is firm for about 4 hours.

Once the pie is fully chilled, it is ready to top. Spread on the top surface a layer of frozen whipped cream and add toast coconut. The coconut cream pie is ready to satisfy the palates of your taste. Leave in the refrigerator until it is time to show your guests this delicacy.

Old Fashioned Coconut Cream Pie

Rebecca This pie has also a custard-like base, surrounded by whipped cream and toasted cocoa. Indeed, if you tasted this, you would no longer like the dessert from a restaurant. The… Main Dish Recipes Old Fashioned Coconut Cream Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup sweetened flaked coconut
• 3 c of half and half
• 2 eggs
• 3/4 cup white sugar
• 1/2 cup all-purpose cream
• 1/4 tsp salt
• 1 tsp vanilla
• 1 baked pie crust (9-inch)
• 1 cup whipped cream (frozen)

Instructions

Preheat the oven to 350 degrees F or 175 degrees Celsius.

Toast coconut, it is recommended to toast your cocoa before working on the cream filling. Toasted coconut makes the cream filling more enjoyable and adds a deep flavour and crunch. Take a tray for baking and cover with a baking sheet. Spread the coconut uniformly and leave it in the oven for 5 min to bake. Flip often until golden brown.

Prepare the filling of your coconut cream. This is done on a stove and needs a medium-sized pan. In the bowl, mix half of the beaten eggs, sugar, flour, and salt and mix well. Cook the mixture on low heat and boil it while mixing frequently, continue stirring for about 2 minutes then remove from the pan in the heat. Stir 3/4 cup of toasted coconut and vanilla extract. The rest of the cocoa toast is used in topping.

Put the filling in the crust and leave it in the fridge until it is firm for about 4 hours.

Once the pie is fully chilled, it is ready to top. Spread on the top surface a layer of frozen whipped cream and add toast coconut. The coconut cream pie is ready to satisfy the palates of your taste. Leave in the refrigerator until it is time to show your guests this delicacy.

This carrot cake recipe is incredible, you’ll get to experience making this from scratch, using your hands, no mixer required, and we will be using fresh carrots, too! This will be the most perfectly moist cake you’ll ever taste topped with a delightfully gorgeous cream cheese frosting. Oh, make sure to use just the right amount of spices so you’ll be able to taste all the flavours of the fresh carrots in every bite.

Ingredients

What you need to make the cake

1 1/3 cup all-purpose flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/2 tsp salt

3 eggs

1 cup granulated sugar

1 cup of vegetable oil

2 tsp vanilla extract

3 carrots – grated

1/2 cup raisins

1/2 cup crushed pecans

Frosting

4 oz cream cheese – softened

1/4 cup unsalted butter (4 tbsp) softened

1 1/4 cup powdered sugar

1 tsp. heavy cream or milk

1 tsp. vanilla

How to make Carrot Cake with Cream Cheese Frosting

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

Step 2: Coat a 9 x 5-inch loaf pan with a non-stick spray. For easy removal, line it with parchment paper (optional).

Step 3: Place the flour in a mixing bowl. Add the baking powder, cinnamon, ginger, nutmeg, and salt. Mix until combined.

Step 4: Mix the eggs and sugar in a large bowl until well-combined. Add the oil and vanilla. Thoroughly mix everything.

Step 5: Combine the dry ingredients with the wet, and stir.

Step 6: Use a spatula to fold in the carrots, raisins, and pecans.

Step 7: Pour the mixture into the prepared greased pan. Bake in the preheated oven for 1 hour and 15 minutes.

Step 8: Remove from the oven and let it cool for 10 minutes. Then, move the loaf to a wire rack and cool completely.

Step 9: For the frosting, mix all the frosting ingredients in a mixer. If you want a thinner icing, you can add extra cream or milk.

Step 10: Once the loaf is cooled, generously frost and top with few extra pecans. Serve and enjoy!

Best Ever Carrot Cake with Cream Cheese Frosting

Rebecca This carrot cake recipe is incredible, you’ll get to experience making this from scratch, using your hands, no mixer required, and we will be using fresh carrots, too! This will… Main Dish Recipes Best Ever Carrot Cake with Cream Cheese Frosting European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• What you need to make the cake
• 1 1/3 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 3 eggs
• 1 cup granulated sugar
• 1 cup of vegetable oil
• 2 tsp vanilla extract
• 3 carrots – grated
• 1/2 cup raisins
• 1/2 cup crushed pecans
• Frosting
• 4 oz cream cheese – softened
• 1/4 cup unsalted butter (4 tbsp) softened
• 1 1/4 cup powdered sugar
• 1 tsp. heavy cream or milk
• 1 tsp. vanilla

Instructions

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

Step 2: Coat a 9 x 5-inch loaf pan with a non-stick spray. For easy removal, line it with parchment paper (optional).

Step 3: Place the flour in a mixing bowl. Add the baking powder, cinnamon, ginger, nutmeg, and salt. Mix until combined.

Step 4: Mix the eggs and sugar in a large bowl until well-combined. Add the oil and vanilla. Thoroughly mix everything.

Step 5: Combine the dry ingredients with the wet, and stir.

Step 6: Use a spatula to fold in the carrots, raisins, and pecans.

Step 7: Pour the mixture into the prepared greased pan. Bake in the preheated oven for 1 hour and 15 minutes.

Step 8: Remove from the oven and let it cool for 10 minutes. Then, move the loaf to a wire rack and cool completely.

Step 9: For the frosting, mix all the frosting ingredients in a mixer. If you want a thinner icing, you can add extra cream or milk.

Step 10: Once the loaf is cooled, generously frost and top with few extra pecans. Serve and enjoy!