May 2020

The soup is French but it is not clear what is behind the word “bisque.” It could be derived from Bizkaia, the gulf that borders Western France and Northern Spain, along Europe’s western coast. The bisque is made of crab and shrimp, but you can choose to replace another meat or add a third, such as lobster, scallops, or bottled fish. The soup is very easy to cook and prepare, and in 15 minutes it can be ready. Serve with cookies or crusty bread freshly baked. Add a salad if it’s a lunch or soup from the main course.

Extraordinary soups like this rich, creamy shrimp bisque are called upon for special occasions. Serve this delicious bisque with warm baguette slices.

Ingredients:

3 tablespoons butter

2 tablespoons chopped green onion

2 tablespoons chopped celery

3 tablespoons all-purpose flour

2 1/2 cups milk

1/2 teaspoon freshly ground black pepper

1 tablespoon tomato paste

1 cup heavy whipping cream

8 oz of crab meat

4 to 8 oz of small cooked shrimp, or other seafood

2 tbsp of sherry wine

Directions:

In a Dutch frying pan or large saucepan, add chopped green onion and celery, in medium-low heat. Saute until tender

Mix the flour into the butter and vegetables. Keep cooking until approximately 2 minutes.

Heat the milk over medium heat in another cup.

Stir warm milk slowly and continue to cook and stir until thickened. Add black pepper, tomato paste, and heavy cream to the mixture.

If desired, you can blend the soup in the food processor then place it back in the saucepan.

Stir completely the crab, shrimp, and sherry in a frying pan.

It is recommended to serve it while it’s hot

Tips:

Feel free instead of shrimp to add little cooked bays or lobsters.

Substitute finely chopped shallots for green onions

Add thinly green onion tops, coriander, or parsley to the soup if desired. Or add and swirl a spoonful of savoury cream.

Crab and Shrimp Seafood Bisque

Rebecca The soup is French but it is not clear what is behind the word “bisque.” It could be derived from Bizkaia, the gulf that borders Western France and Northern Spain,… Main Dish Recipes Crab and Shrimp Seafood Bisque European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons butter
• 2 tablespoons chopped green onion
• 2 tablespoons chopped celery
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 cup heavy whipping cream
• 8 oz of crab meat
• 4 to 8 oz of small cooked shrimp, or other seafood
• 2 tbsp of sherry wine

Instructions

In a Dutch frying pan or large saucepan, add chopped green onion and celery, in medium-low heat. Saute until tender

Mix the flour into the butter and vegetables. Keep cooking until approximately 2 minutes.

Heat the milk over medium heat in another cup.

Stir warm milk slowly and continue to cook and stir until thickened. Add black pepper, tomato paste, and heavy cream to the mixture.

If desired, you can blend the soup in the food processor then place it back in the saucepan.

Stir completely the crab, shrimp, and sherry in a frying pan.

It is recommended to serve it while it's hot

Tips:

Feel free instead of shrimp to add little cooked bays or lobsters.

Substitute finely chopped shallots for green onions

Add thinly green onion tops, coriander, or parsley to the soup if desired. Or add and swirl a spoonful of savoury cream.

The name German chocolate cake is rather misleading because it’s not really a German dessert and traditionally the cake is a lighter coloured cake, with a mild taste of chocolate. My family version is a chocolate cake with frosting chocolate on the top and centre of the cake with coconut frosting. This cake can not be beaten seriously, especially when you’re a lover of chocolate.

Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 15

Ingredients:

For the Chocolate Cake:

2 cups granulated sugar

1-3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup buttermilk

1/2 cup oil, either vegetable or canola oil

2 teaspoons vanilla extract

1 cup boiling water

For the Coconut Frosting:

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 cup butter

3 large egg yolks

3/4 cup evaporated milk

1 Tablespoon vanilla extract

1 cup chopped pecans

1 cup shredded sweetened coconut

For the Chocolate Frosting:

1/2 cup butter

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup evaporated milk

1 teaspoon vanilla extract

Directions:

Preheat oven about 375 degrees F. Grease 2 bakeries 8 or 9 “round. To make sure the cake comes out quickly. I like cutting around wax or parchment paper for the bottom of the pan too.

For Cake:

In a large bowl, mix sugar, meal, cacao, baking powder, soda, and salt. Mix eggs, butter, oil, and vanilla in a separate bowl and mix thoroughly. Add the wet ingredients and mix in the dry ingredients. Remove in boiling water (the batter is very thin). Put the drum in ready-made pots.

Bake for 25 – 35 minutes, or until clean or crumbly, depending on your cake pan. The 9 “pan will take less time to bake. Cool in the pan for 5 minutes then cool fully onto the wiring racks.

For Coconut frosting:

Add brown sugar, grained sugar, butter, the yolk of an egg, and evaporated milk in a medium casserole. Stir the mixture to blend properly in a low boil over medium heat. Stir until the mixture starts to thicken, constantly for several minutes.

Remove it from the heat. Add and stir vanilla, coconut, and nuts. Before layering the cake, make sure it’s completely cool.

For Chocolate Frosting:

Melt the butter. Mix in the powdered cocoa. Add powdered sugar and milk alternatively to spread. If necessary add a small amount of extra milk, or a little extra powder if necessary before your desired consistency is achieved. Add vanilla and stir.

For Assembling the cake:

On your serving stand or platform, place one of the cake rounds.

Smooth over the cake layer into a thin layer of chocolate, then spread over it half the coconut frost. Leave between the fill and edge of the cake for about 1/2 inch.

Put the second cake on top. Make sure that the placement of the chocolate frosting is smooth.

Spoon coconut on top of the cake remaining.

Homemade German Chocolate Cake

Rebecca The name German chocolate cake is rather misleading because it’s not really a German dessert and traditionally the cake is a lighter coloured cake, with a mild taste of chocolate.… Main Dish Recipes Homemade German Chocolate Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Chocolate Cake:
• 2 cups granulated sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup oil, either vegetable or canola oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• For the Coconut Frosting:
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter
• 3 large egg yolks
• 3/4 cup evaporated milk
• 1 Tablespoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut
• For the Chocolate Frosting:
• 1/2 cup butter
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract

Instructions

Preheat oven about 375 degrees F. Grease 2 bakeries 8 or 9 "round. To make sure the cake comes out quickly. I like cutting around wax or parchment paper for the bottom of the pan too.

For Cake:

In a large bowl, mix sugar, meal, cacao, baking powder, soda, and salt. Mix eggs, butter, oil, and vanilla in a separate bowl and mix thoroughly. Add the wet ingredients and mix in the dry ingredients. Remove in boiling water (the batter is very thin). Put the drum in ready-made pots.

Bake for 25 – 35 minutes, or until clean or crumbly, depending on your cake pan. The 9 "pan will take less time to bake. Cool in the pan for 5 minutes then cool fully onto the wiring racks.

For Coconut frosting:

Add brown sugar, grained sugar, butter, the yolk of an egg, and evaporated milk in a medium casserole. Stir the mixture to blend properly in a low boil over medium heat. Stir until the mixture starts to thicken, constantly for several minutes.

Remove it from the heat. Add and stir vanilla, coconut, and nuts. Before layering the cake, make sure it's completely cool.

For Chocolate Frosting:

Melt the butter. Mix in the powdered cocoa. Add powdered sugar and milk alternatively to spread. If necessary add a small amount of extra milk, or a little extra powder if necessary before your desired consistency is achieved. Add vanilla and stir.

For Assembling the cake:

On your serving stand or platform, place one of the cake rounds.

Smooth over the cake layer into a thin layer of chocolate, then spread over it half the coconut frost. Leave between the fill and edge of the cake for about 1/2 inch.

Put the second cake on top. Make sure that the placement of the chocolate frosting is smooth.

Spoon coconut on top of the cake remaining.

Butterscotch Cake with caramel icing is one of the most delicious cakes I ever had in my entire life. The dreamy brown butter frosting complements the rich butterscotch cake perfectly. A salted caramel drizzle covers the whole cake. In this perfect fall-inspired cake, you can not deny the salted caramel and butterfly flavours. Caramel Icing is a marvellous treat and another of those old things that have fallen out of favour but are returning now. Indeed, it tastes more like penuche or praline sweets than the gooey caramel we now think of.

Ingredients:

2 Cups Brown Sugar

1/2 Cup Butter

1 teaspoon vanilla

2 Eggs

2 Cups Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1/2 teaspoon salt

1 Cup Buttermilk

For Caramel Icing:

1 1/2 cups Brown Sugar

1 tbsp flour

1/4 cup butter (plus 2 tbsp for later)

1/4 cup of Milk

1 teaspoon vanilla

Directions:

1. Make sure to preheat the oven ahead about 350 degrees C. Grease and flour a pan (2 9-inch pans or 3 9-inches round pans) or line a parchment paper.

2. In an electric mixer, cream the butter and sugar on medium to fluffy. Add vanilla, eggs (one by one,) and beat them to low until mixed.

3. Take the flour, baking soda, baking powder, and salt together in a separate bowl. Add the flour and buttermilk (alternating each other) in the sugar/egg mixture. Scrape the bowl manually when everything is mixed in.

4. In the pan, add batter and bake for 25-30 minutes until the middle toothpick is clean.

5. Cool before frost.

For Caramel Icing:

1. Put all the ingredients in a small casserole apart from vanillas and an additional 2 tbsp of butter, warm it up for about a minute, or cook over medium heat. To prevent the mixture from burning, you have to stir it frequently. You can use a candy thermometer (238 degrees) if you have but if you don’t then stick to the manual checking.

2. Remove it in the fire and add in the vanilla and the 2 tbsp of butter. Cool the mixture, occasionally stirring it until it is still warm and has thickened enough to spread. Spread it over the cake, make sure to spread quickly as it cools and set quick. The coating should be thin, and not a thick layer. Let it set completely before slicing it

Butterscotch Cake with Caramel Icing

Rebecca Butterscotch Cake with caramel icing is one of the most delicious cakes I ever had in my entire life. The dreamy brown butter frosting complements the rich butterscotch cake perfectly.… Main Dish Recipes Butterscotch Cake with Caramel Icing European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

• 2 Cups Brown Sugar
• 1/2 Cup Butter
• 1 teaspoon vanilla
• 2 Eggs
• 2 Cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon salt
• 1 Cup Buttermilk
• For Caramel Icing:
• 1 1/2 cups Brown Sugar
• 1 tbsp flour
• 1/4 cup butter (plus 2 tbsp for later)
• 1/4 cup of Milk
• 1 teaspoon vanilla

Instructions

1. Make sure to preheat the oven ahead about 350 degrees C. Grease and flour a pan (2 9-inch pans or 3 9-inches round pans) or line a parchment paper.

2. In an electric mixer, cream the butter and sugar on medium to fluffy. Add vanilla, eggs (one by one,) and beat them to low until mixed.

3. Take the flour, baking soda, baking powder, and salt together in a separate bowl. Add the flour and buttermilk (alternating each other) in the sugar/egg mixture. Scrape the bowl manually when everything is mixed in.

4. In the pan, add batter and bake for 25-30 minutes until the middle toothpick is clean.

5. Cool before frost.

For Caramel Icing:

1. Put all the ingredients in a small casserole apart from vanillas and an additional 2 tbsp of butter, warm it up for about a minute, or cook over medium heat. To prevent the mixture from burning, you have to stir it frequently. You can use a candy thermometer (238 degrees) if you have but if you don't then stick to the manual checking.

2. Remove it in the fire and add in the vanilla and the 2 tbsp of butter. Cool the mixture, occasionally stirring it until it is still warm and has thickened enough to spread. Spread it over the cake, make sure to spread quickly as it cools and set quick. The coating should be thin, and not a thick layer. Let it set completely before slicing it

It’s as easy to make your strawberry jam as a two-two. All you need is full, cooked strawberries, sugar, and lemon juice. You can toast bread and top of country style with ricotta and a dollop of jam for a quick breakfast or snack. In contrast to other jam recipes, don’t jams require equipment and techniques for canning. The fruit is preserved by the sugar and acid in the jam although coolers have much less time in the fridge than traditional strawberry preserves. This jam is also somewhat looser than regular strawberry jams, as pectin (a thickening agent used frequently in canning) is not involved. The looseness of the jam will be affected also by a modification of the sugar content (more sugar is less loose).

Every year, there are so numerous excess fruits in-store that these berries freely freeze — the key for the production of household Strawberry Jam throughout the year. Although the traditional way of making jam is a fun thing to do, making it your version is quite fun too. Homemade jam is an unbelievable way to make the most of the strawberries, blackberries, and raspberries that is abundant in the market.

Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients:

2 pounds fresh strawberries, hulled

4 cups white sugar

1/4 cup lemon juice

Directions:

Crush strawberries in batches in a big bowl until you get four cups of mashed sausage berry. Mix strawberries, sugar, and lemon juice in a heavy bottom casserole. Stir until sugar is dissolved in low heat. Raise heat to high and bring a full rolling boil to the mixture. Boil and stir frequently, until the mix is 220 degrees F. Transfer to hot, sterilized pots and seal with 1/4 to 1/2 inch of headspace. If the jam is eaten immediately, do not bother processing and simply cool, but if not process it in a water bath.

Quick & Easy Strawberry Jam

Rebecca It’s as easy to make your strawberry jam as a two-two. All you need is full, cooked strawberries, sugar, and lemon juice. You can toast bread and top of country… Main Dish Recipes Quick & Easy Strawberry Jam European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds fresh strawberries, hulled
• 4 cups white sugar
• 1/4 cup lemon juice

Instructions

Crush strawberries in batches in a big bowl until you get four cups of mashed sausage berry. Mix strawberries, sugar, and lemon juice in a heavy bottom casserole. Stir until sugar is dissolved in low heat. Raise heat to high and bring a full rolling boil to the mixture. Boil and stir frequently, until the mix is 220 degrees F. Transfer to hot, sterilized pots and seal with 1/4 to 1/2 inch of headspace. If the jam is eaten immediately, do not bother processing and simply cool, but if not process it in a water bath.

The million-dollar Spaghetti is a simple, affordable, and easy to make the casserole. This saucepan is simple and a great way to feed a family or a crowd. The leftover of this dish is a treasure. When it is reheated, the pasta is a little softer, but the taste is just as good as when it was new from the oven. It is gooey, hearty, rich food of comfort. You will enjoy every bite and you’ll surely search for it.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 15

Ingredients:

16 ounces spaghetti noodles

1/2 pound ground beef

1/2 pound ground Italian sausage

salt and pepper, to taste

1 small onion, chopped

2 cloves garlic, minced

24-ounce jars marinara pasta sauce

3 Tablespoons butter

8 ounces cream cheese, softened

1/4 cup sour cream

1 cup cottage cheese

2 cups shredded mozzarella cheese

2/3 cup freshly grated parmesan cheese

fresh parsley leaves for garnish, optional

Directions:

Preheat the oven 350 degrees F

Cook in a large pot with salt and pepper and crumble the bovine and Italian sausage. Remove the majority of the grease.

Add the onions and garlic, cook the onion until it is translucent for a few minutes.

Add 1/2 cup (reserve 1/2 cup of noodles) of marinara sauce to the mixture and mix. Set aside

Cook spaghetti only until “al dente,” according to package instructions.

In a big bowl of butter and 1/2 cup of marinara and toss, add hot spaghetti to combine. Place the pasta half in a 9×13 “pan.

In a large bowl, combine cream, sour cream, and cottage cheese with a good mixture. Make sure the noodles are completely placed in the pot.

Put the remaining noodles to top. Smoothly add the meat mixture to an even layer. Top with parmesan and mozzarella cheese.

Bake for 30-35 minutes until hot. Check for about 20 minutes and place a piece of tinfoil on it if the cheese is browning too fast.

Before you cut and serve, wait about 10-15 minutes. Good luck!

Million Dollar Spaghetti

Rebecca The million-dollar Spaghetti is a simple, affordable, and easy to make the casserole. This saucepan is simple and a great way to feed a family or a crowd. The leftover… Main Dish Recipes Million Dollar Spaghetti European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 ounces spaghetti noodles
• 1/2 pound ground beef
• 1/2 pound ground Italian sausage
• salt and pepper, to taste
• 1 small onion, chopped
• 2 cloves garlic, minced
• 24-ounce jars marinara pasta sauce
• 3 Tablespoons butter
• 8 ounces cream cheese, softened
• 1/4 cup sour cream
• 1 cup cottage cheese
• 2 cups shredded mozzarella cheese
• 2/3 cup freshly grated parmesan cheese
• fresh parsley leaves for garnish, optional

Instructions

Preheat the oven 350 degrees F

Cook in a large pot with salt and pepper and crumble the bovine and Italian sausage. Remove the majority of the grease.

Add the onions and garlic, cook the onion until it is translucent for a few minutes.

Add 1/2 cup (reserve 1/2 cup of noodles) of marinara sauce to the mixture and mix. Set aside

Cook spaghetti only until "al dente," according to package instructions.

In a big bowl of butter and 1/2 cup of marinara and toss, add hot spaghetti to combine. Place the pasta half in a 9x13 "pan.

In a large bowl, combine cream, sour cream, and cottage cheese with a good mixture. Make sure the noodles are completely placed in the pot.

Put the remaining noodles to top. Smoothly add the meat mixture to an even layer. Top with parmesan and mozzarella cheese.

Bake for 30-35 minutes until hot. Check for about 20 minutes and place a piece of tinfoil on it if the cheese is browning too fast.

Before you cut and serve, wait about 10-15 minutes. Good luck!

We have found the easiest way to spin a zero effort on pecan pastry. With an exquisite, gooey, pastry-inspired filling and a crisp cake blend, this tap dessert is almost invariably packed, yet has a lot of flavour in the fall. Pecan pie cobbler, without a scrap of fuss, has the same flavour as pecan cake. There’s no rolling pie crust, no tempering filling. This pecan cobbler recipe is prepared without corn syrup and you can also use healthy ingredients if you like. Pecan pastry is a mysterious dessert which means, as it bakes, it produces its crust. The caramel pudding that is shaped on the base of the plate has a pecan pie flavour, and the batter goes upwards and creates a “crust”.

Ingredients:

1 refrigerated pie crusts (box), softened as directed on box

2 1/2 cups light corn syrup

2 1/2 cups packed brown sugar

1/2 cup butter, melted

4 1/2 teaspoons vanilla

6 eggs, slightly beaten

2 cups coarsely chopped pecans

Butter-flavour cooking spray

2 cups pecan halves

Vanilla ice cream, if desired

Directions:

Preheat oven to 425 degrees F. Grease 13 to 9 inches (3 quarters) glass bakery with spray or shortening. Take 1 pie crust away from the bag; unroll on your work surface. Roll into the rectangle of 13×9-inch. Put the crust in a platter; trim edges to fit.

Mix corn syrup, brown sugar, butter, vanilla, and wired eggs in a large bowl. Remove in the cut potatoes. Sprinkle the half of the potted dish. Remove the second pie crust; unroll on work surface. Roll into the rectangle of 13×9-inch. Place over the filling crust; fit the edges. Spray the crust with a cooking spray with the butter.

Bake until browned for 14 to 16 minutes. Decrease the heat of the oven to 350 ° F. Carefully spoon over baked pastry; arrange decorative halves of pecan on top. Bake until set for 30 minutes longer. Cool on the cooling rack for 20 minutes. You can serve it with vanilla ice cream.

PECAN PIE COBBLER

Rebecca We have found the easiest way to spin a zero effort on pecan pastry. With an exquisite, gooey, pastry-inspired filling and a crisp cake blend, this tap dessert is almost… Main Dish Recipes PECAN PIE COBBLER European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 refrigerated pie crusts (box), softened as directed on box
• 2 1/2 cups light corn syrup
• 2 1/2 cups packed brown sugar
• 1/2 cup butter, melted
• 4 1/2 teaspoons vanilla
• 6 eggs, slightly beaten
• 2 cups coarsely chopped pecans
• Butter-flavour cooking spray
• 2 cups pecan halves
• Vanilla ice cream, if desired

Instructions

Preheat oven to 425 degrees F. Grease 13 to 9 inches (3 quarters) glass bakery with spray or shortening. Take 1 pie crust away from the bag; unroll on your work surface. Roll into the rectangle of 13x9-inch. Put the crust in a platter; trim edges to fit.

Mix corn syrup, brown sugar, butter, vanilla, and wired eggs in a large bowl. Remove in the cut potatoes. Sprinkle the half of the potted dish. Remove the second pie crust; unroll on work surface. Roll into the rectangle of 13x9-inch. Place over the filling crust; fit the edges. Spray the crust with a cooking spray with the butter.

Bake until browned for 14 to 16 minutes. Decrease the heat of the oven to 350 ° F. Carefully spoon over baked pastry; arrange decorative halves of pecan on top. Bake until set for 30 minutes longer. Cool on the cooling rack for 20 minutes. You can serve it with vanilla ice cream.

Taco Cornbread Casserole is gathered for a feast of Mexican spices, melty cheeses, and fresh salad and tomatoes in less than one hour. This recipe ensures that you spice up your weekly meal routine and excite the entire family again for dinner. Serve this recipe as salsa and savoury cream to garnish or margarite pitcher to turn this dish into an authentic party. It is so simple as it is made of some ingredients purchased in a store and a large crowd can be feed. Therefore, if you have a big family, a bunch of friends or you need budget food, that will give you lots of leftovers, then this is a good dish to serve.

In this recipe, you can replace ground chicken or even ground turkey. I’m excited to share with you all this recipe. It’s coming together super quickly and your entire family’s going to love it. To make this to your liking, you can put different toppings. If you want a fast weekend meal, you can mix the taco meat before the meal is baked and just add the batter with the cornbread batter. This was good, either way, and both satisfy our cravings.

Preparation time: 15 minutes
Cooking time: 50 minutes
Serves: 8

Ingredients:

1 (8.5-oz) package corn bread/muffin mix

3 cups cooked taco seasoned meat

1 cup light sour cream

1 c Colby jack (cheddar or Mexican cheese), divided and shredded

1/2 cup onion, chopped

1 medium tomato, chopped

1 cup shredded lettuce

Directions:

In a large bowl, prepare your cornbread mix and follow the directions given in the box.

Spread into an 8×8-inch cooking spray saucepan.

Bake for 20 min in a preheated oven at 350 degrees F.

Remove from the oven corn and spread meat over cornbread.

Combine 3/4 cup sour cream with onion. Add the meat in the cornbread.

Bake until it is heated up and melted for 15 minutes.

Sprinkle the following: Tomato, lettuce, and 1/4 of a cup of cheese.

Taco Cornbread Casserole

Rebecca Taco Cornbread Casserole is gathered for a feast of Mexican spices, melty cheeses, and fresh salad and tomatoes in less than one hour. This recipe ensures that you spice up… Main Dish Recipes Taco Cornbread Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (8.5-oz) package corn bread/muffin mix
• 3 cups cooked taco seasoned meat
• 1 cup light sour cream
• 1 c Colby jack (cheddar or Mexican cheese), divided and shredded
• 1/2 cup onion, chopped
• 1 medium tomato, chopped
• 1 cup shredded lettuce

Instructions

In a large bowl, prepare your cornbread mix and follow the directions given in the box.

Spread into an 8x8-inch cooking spray saucepan.

Bake for 20 min in a preheated oven at 350 degrees F.

Remove from the oven corn and spread meat over cornbread.

Combine 3/4 cup sour cream with onion. Add the meat in the cornbread.

Bake until it is heated up and melted for 15 minutes.

Sprinkle the following: Tomato, lettuce, and 1/4 of a cup of cheese.

Around the late 1800s, Fudge made his America debut. Since then, as you know, there have been many different concoctions. Hundreds of insane recipes are available throughout the Internet. is a classic treat for holidays I like to give to neighbours and friends. Butter Pecan Fudge, I hit something different this year! It’s creamy, buttery, and full of pecans toast. However, it’s a bit addictive, be careful!

Butter Pecan Fudge is beautifully creamy and buttery with some crunchy, toasted pecans. It is ideal if you want fudge, but not chocolate, and makes a great holiday treat to give gifts. Butter Pecan Fudge can be made and served on parties or just for an after-dinner. It’s very easy, to this creamy, buttery fudge, adding roasted pecans adds to the sweetness of the butter.

This easy recipe for Butter Pecan Fudge contains the delicious aromatic vanilla, rich butter, and toasted pecan flavours. The butter-nut aroma required in the recipe is crucially important for this fudge’s distinctive taste. It can usually be found in large foodstuffs in the baking-seasoning aisle. The butter-nut taste is more subtle. This recipe may be made without flavouring. You can also try to replace the butter extract with the vanilla extract to imitate the taste.

Ingredients:

1/2 cup butter

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup heavy whipping cream

1/8 teaspoon salt

1 teaspoon vanilla extract

2 cups confectioners’ sugar

1 c pecan halves (toasted and chopped)

Directions:

Mix the butter, sugars, cream, and salt in a large heavy casserole. Bring to a boil, stirring occasionally, over medium heat. Stirring constantly and boil for 5 minutes.

Remove from heat, stir the vanilla. Combine sugar in the pastries until smooth. Combine with pecans

Stretch to an 8-in buttered square platter. Set aside in room temperature. Cut in 1-inch square. Store in the refrigerator in an airtight container.

Butter Pecan Fudge

Rebecca Around the late 1800s, Fudge made his America debut. Since then, as you know, there have been many different concoctions. Hundreds of insane recipes are available throughout the Internet. is… Main Dish Recipes Butter Pecan Fudge European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups confectioners’ sugar
• 1 c pecan halves (toasted and chopped)

Instructions

Mix the butter, sugars, cream, and salt in a large heavy casserole. Bring to a boil, stirring occasionally, over medium heat. Stirring constantly and boil for 5 minutes.

Remove from heat, stir the vanilla. Combine sugar in the pastries until smooth. Combine with pecans

Stretch to an 8-in buttered square platter. Set aside in room temperature. Cut in 1-inch square. Store in the refrigerator in an airtight container.

These brown mounds taste like the candy bar. You can make your own brownies mixture or simply with a boxed mix to speed things up, they are delicious anyway. If there are additional tops left, it keeps well in the refrigerator and can be reheated with 50% microwave power. But for me, I start with a ready to use mixtures, like the brownie mixture and a can of frosting. But the centre is completely homemade, a touch of your own.

Before starting, you have to line your pot with aluminium foil or deal with a big mess. You would have to chisel them out of the pan between fudgy brownies and the sweetened, drippy condensed milk. Line with foil so that you can lift the entire slab and it’s a breeze cleanup. For recipes like this, I don’t trust parchment because you can’t make tight corner seals using that unlike with foil.

These easy brownies are made in a bowl with no mixer; on top of the rich brownies are like eating a Mounds candy bar. The filling is made of condensed sweetened milk and shredded coconut and is surrounded by a layer of melted, chocolate. Allow for cooling for at least 2 to 3 hours. Slicing it too early will be highly chaotic. These are the brownies to make if you like mounds bars.

Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients:

1 Family Size (9×13) pan of brownies, prepared

5 1/3 cups shredded coconut

14oz Can sweeten condensed milk

1 ½ Cups powdered sugar

1 Can of chocolate frosting

Directions:

Get brownies ready and let them cool totally.

Combine coconut, condensed milk, and sugar in the bowl of your mixer, until they incorporate all of the ingredients.

Spread the coconut mixture in the brownies.

Set the frosting can in the microwave for ten seconds until it can be pourable (please ensure that the foil and the lid are removed).

Pour frost over the mixture of coconut. Let it cool

Mounds Candy Bar Brownies

Rebecca These brown mounds taste like the candy bar. You can make your own brownies mixture or simply with a boxed mix to speed things up, they are delicious anyway. If… Main Dish Recipes Mounds Candy Bar Brownies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Family Size (9x13) pan of brownies, prepared
• 5 1/3 cups shredded coconut
• 14oz Can sweeten condensed milk
• 1 ½ Cups powdered sugar
• 1 Can of chocolate frosting

Instructions

Get brownies ready and let them cool totally.

Combine coconut, condensed milk, and sugar in the bowl of your mixer, until they incorporate all of the ingredients.

Spread the coconut mixture in the brownies.

Set the frosting can in the microwave for ten seconds until it can be pourable (please ensure that the foil and the lid are removed).

Pour frost over the mixture of coconut. Let it cool

Strawberries and chocolates! Yeah, you are correct. Today’s recipe involves these two delightful desserts. Just by following these simple steps, you can have the perfect gift to your friends and family. Last week, I gave my best friend a box of these amazing treats. I printed out a label and wrap it like the ones you can buy in the store. As a joke, I told her that they were from Monterey County, the strawberry capital of the USA. She was so excited until I told her that I made them myself. She said that if I hadn’t told her that I made them, she couldn’t have guessed that. We had a good laugh about it and ate the whole thing while streaming movies on Netflix. Who would have thought that a simple fruit and plain chocolate can be so delicious? Should I mention fancy looking? I mean, look at that photo. Don’t you wanna just have a piece of that? I may be a little exaggerating when it comes to telling you how perfect this is but it is. You can never go wrong with this. Decorate it however you want as long as it makes you happy. That is the point. To enjoy little things in life like this recipe.

So, take a look inside your fridge and see if you have strawberries. Did you get it? Perfect! Now, I know you have chocolates! Time to make some amazing Strawberries covered With Chocolate! Enjoy!!

Ingredients

Strawberries

100 grams of cream cheese

50 grams of powdered sugar

250 grams of semisweet chocolate

50 grams of white chocolate

How to make Filled Strawberries Covered With Chocolate

Get the strawberries and remove the pits.

In a small bowl, mix sugar and cream cheese then put inside a pastry bag.

Get the strawberries filled then refrigerate. (Put inside the freezer.)

Use a double broiler to melt the black chocolate.

Coat the strawberries with the melted chocolate. Let it cool on the rack.

Melt the white chocolate in the double broiler.

To decorate, put strips of white chocolate around the strawberries.

Filled Strawberries Covered With Chocolate

Rebecca Strawberries and chocolates! Yeah, you are correct. Today’s recipe involves these two delightful desserts. Just by following these simple steps, you can have the perfect gift to your friends and… Main Dish Recipes Filled Strawberries Covered With Chocolate European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Strawberries
• 100 grams of cream cheese
• 50 grams of powdered sugar
• 250 grams of semisweet chocolate
• 50 grams of white chocolate

Instructions

Get the strawberries and remove the pits.

In a small bowl, mix sugar and cream cheese then put inside a pastry bag.

Get the strawberries filled then refrigerate. (Put inside the freezer.)

Use a double broiler to melt the black chocolate.

Coat the strawberries with the melted chocolate. Let it cool on the rack.

Melt the white chocolate in the double broiler.

To decorate, put strips of white chocolate around the strawberries.