June 2020

I love this fluffy, buttery, white cake bread loaded with chunks of juicy apples. It smells great, tastes super amazing, and oh so irresistible. It has layers of brown sugar and swirled cinnamon inside and out. Now you can have fritters and sweet bread at the same time. It’s to die for!

INGREDIENTS

1/3 cup Light brown sugar

1 teaspoon ground cinnamon

2/3 cup White sugar

1/2 cup butter, softened

2 Eggs

1 1/2 teaspoons Vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons Baking powder

1/2 cup Milk

2 Apples, peeled and chopped (any kind)

To make the Old-Fashioned Creme Glaze

1/2 cup Powdered sugar

2 tablespoons of milk or cream

How to make Country Apple Fritter Bread

Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease a 9 x 5-inch loaf pan with non-stick spray, or you can line the pan with a foil and spray with non-stick spray for easy slicing.

Step 2: In a bowl, mix the brown sugar and cinnamon. Set aside.

Step 3: Put the sugar and butter in a medium-sized bowl. Beat with an electric mixer until creamy and smooth.

Step 4: Beat in the eggs one at a time until incorporated, then, add in the vanilla extract.

Step 5: In another bowl, whisk the flour and baking powder until combined. Add into the creamed butter and mix until well blended.

Step 6: Then, stir the milk into the batter until smooth.

Step 7: Carefully pour the half of the batter into the prepared loaf pan. Add in half of the apple mixture, followed by half of the brown sugar and cinnamon mixture.

Step 8: And gently pat the apple mixture into the batter.

Step 9: Pour the leftover batter over the apple layer, then top it with the remaining apple mixture, brown sugar, and cinnamon mixture.

Step 10: Again gently pat the apples into the batter, and using a knife or spoon, swirl the brown sugar mixture through the apples.

Step 11: Place inside the preheated oven and bake for about 50 to 60 minutes. Once the toothpick inserted in the middle comes out clean, it is done.

Step 12: For the glaze, combine the powdered sugar, milk, or cream until incorporated.

Step 13: One the cake is cooled for about 15 minutes, drizzle the cake with the glaze.

Country Apple Fritter Bread – Now You Can Have Your Fritters And Sweet Bread At The Same Time!

Rebecca I love this fluffy, buttery, white cake bread loaded with chunks of juicy apples. It smells great, tastes super amazing, and oh so irresistible. It has layers of brown sugar… Main Dish Recipes Country Apple Fritter Bread – Now You Can Have Your Fritters And Sweet Bread At The Same Time! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/3 cup Light brown sugar
• 1 teaspoon ground cinnamon
• 2/3 cup White sugar
• 1/2 cup butter, softened
• 2 Eggs
• 1 1/2 teaspoons Vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons Baking powder
• 1/2 cup Milk
• 2 Apples, peeled and chopped (any kind)
• To make the Old-Fashioned Creme Glaze
• 1/2 cup Powdered sugar
• 2 tablespoons of milk or cream

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease a 9 x 5-inch loaf pan with non-stick spray, or you can line the pan with a foil and spray with non-stick spray for easy slicing.

Step 2: In a bowl, mix the brown sugar and cinnamon. Set aside.

Step 3: Put the sugar and butter in a medium-sized bowl. Beat with an electric mixer until creamy and smooth.

Step 4: Beat in the eggs one at a time until incorporated, then, add in the vanilla extract.

Step 5: In another bowl, whisk the flour and baking powder until combined. Add into the creamed butter and mix until well blended.

Step 6: Then, stir the milk into the batter until smooth.

Step 7: Carefully pour the half of the batter into the prepared loaf pan. Add in half of the apple mixture, followed by half of the brown sugar and cinnamon mixture.

Step 8: And gently pat the apple mixture into the batter.

Step 9: Pour the leftover batter over the apple layer, then top it with the remaining apple mixture, brown sugar, and cinnamon mixture.

Step 10: Again gently pat the apples into the batter, and using a knife or spoon, swirl the brown sugar mixture through the apples.

Step 11: Place inside the preheated oven and bake for about 50 to 60 minutes. Once the toothpick inserted in the middle comes out clean, it is done.

Step 12: For the glaze, combine the powdered sugar, milk, or cream until incorporated.

Step 13: One the cake is cooled for about 15 minutes, drizzle the cake with the glaze.

You re my sunshine, my only sunshine. Today is a good day! We are traveling to Arizona for the weekend. I am gonna get myself all the lemon I can get! Every time we are visiting Arizona, my heart leaps a beat. I love picking lemons, and the freshly picked lemons are the greatest! The smell, it’s so fresh, citrusy, kind of a summer vibe. And another amazing thing I love about lemons? None other than making them into a Lemon Pie. This Arizona Sunshine Lemon Pie is what I am crazy about. It’s pretty simple to make, plus the ingredients you need are readily available. And it’s cost-efficient too because you only gonna need simple ingredients; eggs, butter, vanilla, sugar, pie crust, and of course lemon. I am sure you already have these in your pantry. This lemon pie is to die for! The fresh, citrusy, tangy, zingy, and super delicious lemon pie you will ever taste! If you haven’t tried this before, you are missing out. This is a pretty straightforward recipe you can easily follow, so go get those lemons and make this today. I know you’ll love it!

INGREDIENTS

1 large lemon

4 eggs

1 stick melted butter

1 teaspoon vanilla

1½ cups sugar

1 unbaked pie crust

Whipped cream, optional

How to make Arizona Sunshine Lemon Pie

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

Step 2: Cut the lemon into small pieces but leave the rind on.

Step 3: Puree the lemon pieces using a blender, along with the eggs, butter, vanilla, and sugar until creamy and smooth. The right consistent should be fairly runny.

Step 4: Pour the mixture into the pie crust.

Step 5: Place inside the preheated oven and bake for 40 minutes.

Step 6: If the pit crust becomes overly browned, use a foil to gently cover it.

Step: Once done, remove from the oven and slice. Serve with a dollop of fresh whipped cream. Enjoy!

Arizona Sunshine Lemon Pie

Rebecca You re my sunshine, my only sunshine. Today is a good day! We are traveling to Arizona for the weekend. I am gonna get myself all the lemon I can… Main Dish Recipes Arizona Sunshine Lemon Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 3 voted )

Ingredients

• 1 large lemon
• 4 eggs
• 1 stick melted butter
• 1 teaspoon vanilla
• 1½ cups sugar
• 1 unbaked pie crust
• Whipped cream, optional

Instructions

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

Step 2: Cut the lemon into small pieces but leave the rind on.

Step 3: Puree the lemon pieces using a blender, along with the eggs, butter, vanilla, and sugar until creamy and smooth. The right consistent should be fairly runny.

Step 4: Pour the mixture into the pie crust.

Step 5: Place inside the preheated oven and bake for 40 minutes.

Step 6: If the pit crust becomes overly browned, use a foil to gently cover it.

Step: Once done, remove from the oven and slice. Serve with a dollop of fresh whipped cream. Enjoy!

I’ve never heard about this Potato Candy until the weekend before. It’s a no-bake, no-fuss, 4 ingredient candy that has been around for ages! And yet I had no idea what it was. Rolling my eyes in dismay. It’s made of powdered sugar, mashed potato, peanut butter, and milk. It’s irresistibly good, sweet, and fascinating! It instantly melted my heart. I’m in love!

INGREDIENTS

6 cups powdered sugar, plus more if needed

1/2 cup russet potato, mashed and cooled (about 1 large potato)

1/3 cup creamy peanut butter

1 tablespoon milk

1 teaspoon vanilla extract

1/8 teaspoon salt

How to make Old-Fashioned Potato Candy

Step 1: Put the mashed potato, milk, vanilla, and salt in a large bowl and beat using an election mixer on medium speed for about 2 minutes.

Step 2: Add in the powdered sugar, a cup at a time, and mix until a dough is formed. Once you already added in 6 cups of sugar but still need more, add in tablespoon increments. Consistency should be slightly thick than a cookie dough.

Step 3: Make a ball out of the dough and dust it with some powdered sugar. Roll out the dough on a sheet of wax paper or parchment paper about a 1/8-inch thick rectangle. Then, cut the dough to 10 x 12-inches.

Step 4: Sprinkle some more powdered sugar over the dough and put another parchment paper on top. Carefully invert the rectangular dough and remove the paper you used to roll it out.

Step 5: Evenly spread the peanut butter over the dough. Then, roll it tightly jelly-roll style, long-side to long-side with the parchment paper as your guide. Wrap with parchment paper and place inside the freezer for an hour.

Step 6: Remove from the freezer and cut the dough into 1/4-inch thick slices. Serve and enjoy! For the leftover candies, you can store them in an airtight container inside the fridge.

Old-Fashioned Potato Candy

Rebecca I’ve never heard about this Potato Candy until the weekend before. It’s a no-bake, no-fuss, 4 ingredient candy that has been around for ages! And yet I had no idea… Main Dish Recipes Old-Fashioned Potato Candy European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 cups powdered sugar, plus more if needed
• 1/2 cup russet potato, mashed and cooled (about 1 large potato)
• 1/3 cup creamy peanut butter
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

Step 1: Put the mashed potato, milk, vanilla, and salt in a large bowl and beat using an election mixer on medium speed for about 2 minutes.

Step 2: Add in the powdered sugar, a cup at a time, and mix until a dough is formed. Once you already added in 6 cups of sugar but still need more, add in tablespoon increments. Consistency should be slightly thick than a cookie dough.

Step 3: Make a ball out of the dough and dust it with some powdered sugar. Roll out the dough on a sheet of wax paper or parchment paper about a 1/8-inch thick rectangle. Then, cut the dough to 10 x 12-inches.

Step 4: Sprinkle some more powdered sugar over the dough and put another parchment paper on top. Carefully invert the rectangular dough and remove the paper you used to roll it out.

Step 5: Evenly spread the peanut butter over the dough. Then, roll it tightly jelly-roll style, long-side to long-side with the parchment paper as your guide. Wrap with parchment paper and place inside the freezer for an hour.

Step 6: Remove from the freezer and cut the dough into 1/4-inch thick slices. Serve and enjoy! For the leftover candies, you can store them in an airtight container inside the fridge.

You need this in your life guys! I think I am in love with this Cream Cheese Squares! My best friend taught me this incredible recipe. She said that this will become my favorite and it did! It was love at first bite. We baked it together las week. It was the best day because we haven’t seen each other for a while because of the lockdown even though we are only 2 miles away from each other. She brought her kids with her so my kids were so happy to see them. We spent the entire day catching up, cooking, and eating, a lot! This was the highlight of that day. I can’t say more about this recipe except, you need to try it. Enjoy!

INGREDIENTS

2 (8 ounce) cans refrigerated crescent roll dough

2 (8 ounce) packages cream cheese

1 cup white sugar

1 teaspoon vanilla extract

1/2 cup margarine, melted

1/4 cup white sugar

1 teaspoon ground cinnamon

How to make Cream Cheese Squares

Step 1: Ready the oven and preheat to 350 degrees F or 175 degrees.

Step 2: Apply cooking spray in a 9×13-inch pan.

Step 3: Compress 1 can of the crescent rolls into the bottom part of the greased pan.

Step 4: Combine 1 cup of sugar, vanilla, and cream cheese in a medium bowl. Whisk until creamy.

Step 5: Transfer the mixture into the pressed crescent rolls and spread evenly.

Step 6: Add in the 2nd can of the crescent rolls and place it over the cream cheese layer. (Do not press)

Step 7: Add in the melted margarine all over the pan.

Step 8: In a small bowl, add the rest of the sugar about 1/4 cup and cinnamon. Stir until well-mixed then transfer the mixture on top of the 2nd layer of the crescent rolls.

Step 9: Place inside the preheated oven and bake for 25 to 30 minutes or until the color of the top turns golden and crisp.

Cream Cheese Squares

Rebecca You need this in your life guys! I think I am in love with this Cream Cheese Squares! My best friend taught me this incredible recipe. She said that this… Main Dish Recipes Cream Cheese Squares European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 (8 ounce) cans refrigerated crescent roll dough
• 2 (8 ounce) packages cream cheese
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup margarine, melted
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Instructions

Step 1: Ready the oven and preheat to 350 degrees F or 175 degrees.

Step 2: Apply cooking spray in a 9x13-inch pan.

Step 3: Compress 1 can of the crescent rolls into the bottom part of the greased pan.

Step 4: Combine 1 cup of sugar, vanilla, and cream cheese in a medium bowl. Whisk until creamy.

Step 5: Transfer the mixture into the pressed crescent rolls and spread evenly.

Step 6: Add in the 2nd can of the crescent rolls and place it over the cream cheese layer. (Do not press)

Step 7: Add in the melted margarine all over the pan.

Step 8: In a small bowl, add the rest of the sugar about 1/4 cup and cinnamon. Stir until well-mixed then transfer the mixture on top of the 2nd layer of the crescent rolls.

Step 9: Place inside the preheated oven and bake for 25 to 30 minutes or until the color of the top turns golden and crisp.

Anyone looking for the best side dish to go with your breakfast, lunch, or dinner? This is your lucky day! For those potato lovers that are reading this, this is a dream come true! A creamy and tart treat with a little sweetness to it! I made this 2 days ago as a gift for my younger sister. I cooked an amazing lunch but the one they loved was this Southern Hash Brown Casserole! I can’t blame them because it is amazing! Come on, Friends, I can’t sell this more than what I am doing. You just have to give it a try to know if what I am saying is true. I am 100 percent certain that you and your folks will love it. By the way, try to control yourself. I had to drag my sister away from this to prevent her from devouring the entire pan! Just kidding but that can happen! Enjoy!

INGREDIENTS

1 bag(s)frozen hash brown potatoes (2 lbs)

2 cups shredded cheddar cheese

1/2 cup melted butter

1 1/2 teaspoon salt

1 small onion (chopped)

1 can(s)cream of chicken or cream of mushroom soup, 10.75 oz.

1 cup sour cream

2 cups crushed Corn Flakes

1/4 cup melted butter

How to make Southern Hash Brown Casserole

Step 1: Combine 1/2 cup of butter, hash browns, cheddar cheese, sour cream, soup, onion, and salt in a large mixing bowl. Whisk until well-mixed.

Step 2: Apply cooking spray in a 9×11 or 9×13-inch casserole dish or pan.

Step 3: Transfer the hash browns mixture into the greased baking pan. Lightly spread the mixture using a spoon or spatula.

Step 4: Combine 1/4 cup of melted butter and Cron Flakes in a small mixing bowl. Whisk until well-mixed then spread the mixture on top of the hash browns mixture layer.

Step 5: Place inside the preheated oven and bake for 45 minutes at 350 degrees or until the top part turns light brown.

Step 6: Remove from the oven and let it sit on a wire rack to cool a little. Serve and enjoy!

Southern Hash Brown Casserole – Sticky, Filling, And DELICIOUS!

Rebecca Anyone looking for the best side dish to go with your breakfast, lunch, or dinner? This is your lucky day! For those potato lovers that are reading this, this is… Main Dish Recipes Southern Hash Brown Casserole – Sticky, Filling, And DELICIOUS! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 bag(s)frozen hash brown potatoes (2 lbs)
• 2 cups shredded cheddar cheese
• 1/2 cup melted butter
• 1 1/2 teaspoon salt
• 1 small onion (chopped)
• 1 can(s)cream of chicken or cream of mushroom soup, 10.75 oz.
• 1 cup sour cream
• 2 cups crushed Corn Flakes
• 1/4 cup melted butter

Instructions

Step 1: Combine 1/2 cup of butter, hash browns, cheddar cheese, sour cream, soup, onion, and salt in a large mixing bowl. Whisk until well-mixed.

Step 2: Apply cooking spray in a 9x11 or 9x13-inch casserole dish or pan.

Step 3: Transfer the hash browns mixture into the greased baking pan. Lightly spread the mixture using a spoon or spatula.

Step 4: Combine 1/4 cup of melted butter and Cron Flakes in a small mixing bowl. Whisk until well-mixed then spread the mixture on top of the hash browns mixture layer.

Step 5: Place inside the preheated oven and bake for 45 minutes at 350 degrees or until the top part turns light brown.

Step 6: Remove from the oven and let it sit on a wire rack to cool a little. Serve and enjoy!

This just might be one of the best brownies I have ever tasted! The flavor, as well as the aroma of this amazing recipe, will make you want to eat a lot! I am not kidding. I am proud to admit that I eat a lot of these amazing treats that’s why I gain “a little” weight these past few weeks. It’s worth it though! I just can’t get enough of these little pieces of heaven-baked brownies. The best part of the baking process is when you open the oven after 30 minutes or so and that perfect smell of the brownies comes out to fill your home with that delicious aroma! It’s the best! Remember to close your windows to contain that awesome smell! Don’t forget about the first bite. My first reaction was both amazing and proud! I could not believe that I pulled it off! I know you will too!

INGREDIENTS

1/2 cup peanut butter

1/3 cup margarine, softened

2/3 cup white sugar

1/2 cup packed brown sugar

2 eggs

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

How to make Chewy Peanut Butter Brownies

Step 1: Ready the oven and preheat to 350 degrees F or 175 degrees C.

Step 2: Apply cooking spray in a 9×9-inch baking pan.

Step 3: Add margarine and peanut butter in a medium bowl. Whisk until creamy.

Step 4: Add in the brown sugar, eggs, vanilla, and white sugar a little at a time into the margarine and peanut butter mixture. Whisk until well-blended.

Step 5: In the same bowl, add in baking powder, flour, and salt. Mix until all the ingredients are well combined.

Step 6: Place inside the oven and cook for 30 to 35 minutes or until the top of the brownies bounce back when poked suing a finger.

Step 7: Remove from the oven and let it sit on a wire rack.

Step 8: Slice into 16 squares. Serve and enjoy!

Chewy Peanut Butter Brownies

Rebecca This just might be one of the best brownies I have ever tasted! The flavor, as well as the aroma of this amazing recipe, will make you want to eat… Main Dish Recipes Chewy Peanut Butter Brownies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 cup peanut butter
• 1/3 cup margarine, softened
• 2/3 cup white sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

Step 1: Ready the oven and preheat to 350 degrees F or 175 degrees C.

Step 2: Apply cooking spray in a 9x9-inch baking pan.

Step 3: Add margarine and peanut butter in a medium bowl. Whisk until creamy.

Step 4: Add in the brown sugar, eggs, vanilla, and white sugar a little at a time into the margarine and peanut butter mixture. Whisk until well-blended.

Step 5: In the same bowl, add in baking powder, flour, and salt. Mix until all the ingredients are well combined.

Step 6: Place inside the oven and cook for 30 to 35 minutes or until the top of the brownies bounce back when poked suing a finger.

Step 7: Remove from the oven and let it sit on a wire rack.

Step 8: Slice into 16 squares. Serve and enjoy!

These little treats will become one of your favorite foods to eat on movie nights or pretty much every time you want to sit, eat, and chill! Aside from the easy steps to make these awesome wonders, it also has a very minimal set of ingredients. My friends and I always make these Chicken Enchiladas whenever they come to visit the house. Have a nice cold beer and company, that’s what we always want right? I think it’s time to call your friends and have one of those awesome girl nights! Enjoy!

INGREDIENTS

2 cups cubed cooked chicken

1 cup sour cream

⅛ teaspoon salt

1 pinch ground black pepper

½ cup vegetable oil for frying

12 (5 inch)s corn tortillas

1 (4 ounces) can chop green chilies, drained

2 cups shredded Monterey Jack cheese

How to make Enchanted Sour Cream Chicken Enchiladas

Step 1: Ready the oven and preheat to 400 degrees F or 200 degrees C.

Step 2: APply cooking spray in a 9×13-inch baking dish.

Step 3: In a large mixing bowl, add chicken, salt, pepper, and sour cream. Mix until well-blended then set it aside.

Step 4: Place a skillet on the stove and turn the heat to medium-high. Add oil and wait for it to become hot.

Step 5: Add in the corn tortillas one at a time into the hot oil. Cook for 10 seconds each or until it becomes soft.

Step 6: Scoop the chicken mixture and put it inside each of the tortillas. Spread the mixture into the middle and roll it into a cylinder-like shape.

Step 7: Put the tortillas in the greased baking dish. Arrange them side down.

Step 8: Sprinkle green chilis on top of the tortillas followed by the shredded Monterey Jack Cheese.

Step 9: Place the baking dish inside the preheated oven and bake for 12 to 15 minutes or until the cheese is completely melted and the enchiladas are cooked through.

Step 10: Remove from the oven. Serve hot and enjoy!

Enchanted Sour Cream Chicken Enchiladas

Rebecca These little treats will become one of your favorite foods to eat on movie nights or pretty much every time you want to sit, eat, and chill! Aside from the… Main Dish Recipes Enchanted Sour Cream Chicken Enchiladas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups cubed cooked chicken
• 1 cup sour cream
• ⅛ teaspoon salt
• 1 pinch ground black pepper
• ½ cup vegetable oil for frying
• 12 (5 inch)s corn tortillas
• 1 (4 ounces) can chop green chilies, drained
• 2 cups shredded Monterey Jack cheese

Instructions

Step 1: Ready the oven and preheat to 400 degrees F or 200 degrees C.

Step 2: APply cooking spray in a 9x13-inch baking dish.

Step 3: In a large mixing bowl, add chicken, salt, pepper, and sour cream. Mix until well-blended then set it aside.

Step 4: Place a skillet on the stove and turn the heat to medium-high. Add oil and wait for it to become hot.

Step 5: Add in the corn tortillas one at a time into the hot oil. Cook for 10 seconds each or until it becomes soft.

Step 6: Scoop the chicken mixture and put it inside each of the tortillas. Spread the mixture into the middle and roll it into a cylinder-like shape.

Step 7: Put the tortillas in the greased baking dish. Arrange them side down.

Step 8: Sprinkle green chilis on top of the tortillas followed by the shredded Monterey Jack Cheese.

Step 9: Place the baking dish inside the preheated oven and bake for 12 to 15 minutes or until the cheese is completely melted and the enchiladas are cooked through.

Step 10: Remove from the oven. Serve hot and enjoy!

A genius Chinese dish that’s great to serve alongside some brown rice or quinoa. Experience all the flavors bursting inside your mouth, the tender, soft Black Pepper Chicken that is packed with Asian flavoring. This is an easy and quick one-pot dinner idea that your family will surely enjoy. Satisfy your taste buds with this amazing, simple dish that is ready in less than an hour. This One-Pot Black Pepper Chicken is super flavorful, with a bit of a kick, and a crowd favorite wherever I go. A must-try!

INGREDIENTS

1-½ pounds boneless, skinless chicken breasts, cut into cubes

1 red bell pepper, seeded and cut into strips

1-½ teaspoons freshly ground black pepper

1-inch fresh ginger root, peeled and finely chopped

2 cloves garlic, peeled and finely minced

3 tablespoons lite soy sauce, divided (optional, coconut Aminos, Tamari or Bragg Liquid Aminos)

3 tablespoons white vinegar, divided

1 tablespoon coconut palm sugar or honey

2 tablespoons olive oil

How to make One-Pot Black Pepper Chicken

Step 1: In a medium-sized bowl, whisk half of the soy sauce, half of the vinegar, and the sweetener.

Step 2: Add in the chicken and toss to thoroughly coat. Chill the marinate for 30 minutes in the fridge.

Step 3: Heat oil to a skillet over medium-low heat. Sautee the garlic and ginger for 30 seconds or until the garlic is golden and fragrant. Make sure not to burn the garlic.

Step 4: Add in the marinated chicken including the sauce and cook for about 3 minutes.

Step 5: Place the bell pepper strips along with the remaining soy sauce and vinegar into the pan. Add in some pepper, stir, and continue cooking for about 10 minutes or until the peppers have softened and the chicken is thoroughly cooked.

Step 6: Once done, remove from heat and serve immediately. Spoon your cooked chicken over or alongside some brown rice or quinoa.

One-Pot Black Pepper Chicken

Rebecca A genius Chinese dish that’s great to serve alongside some brown rice or quinoa. Experience all the flavors bursting inside your mouth, the tender, soft Black Pepper Chicken that is… Main Dish Recipes One-Pot Black Pepper Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

• 1-½ pounds boneless, skinless chicken breasts, cut into cubes
• 1 red bell pepper, seeded and cut into strips
• 1-½ teaspoons freshly ground black pepper
• 1-inch fresh ginger root, peeled and finely chopped
• 2 cloves garlic, peeled and finely minced
• 3 tablespoons lite soy sauce, divided (optional, coconut Aminos, Tamari or Bragg Liquid Aminos)
• 3 tablespoons white vinegar, divided
• 1 tablespoon coconut palm sugar or honey
• 2 tablespoons olive oil

Instructions

Step 1: In a medium-sized bowl, whisk half of the soy sauce, half of the vinegar, and the sweetener.

Step 2: Add in the chicken and toss to thoroughly coat. Chill the marinate for 30 minutes in the fridge.

Step 3: Heat oil to a skillet over medium-low heat. Sautee the garlic and ginger for 30 seconds or until the garlic is golden and fragrant. Make sure not to burn the garlic.

Step 4: Add in the marinated chicken including the sauce and cook for about 3 minutes.

Step 5: Place the bell pepper strips along with the remaining soy sauce and vinegar into the pan. Add in some pepper, stir, and continue cooking for about 10 minutes or until the peppers have softened and the chicken is thoroughly cooked.

Step 6: Once done, remove from heat and serve immediately. Spoon your cooked chicken over or alongside some brown rice or quinoa.

I love to bake, especially during special occasions. I am so much into cookies and one of my favorites is this super thick and soft Lazy Cake Cookies. First, because it is the easiest to make, the ingredients are readily available, and it is darn delicious. Like those melt-in-your-mouth cookies, we often buy from the store. To tell you honestly, I’ve never bought a single cookie when I learned how to make them myself. Whenever I am craving, I bake and for me, it does change how I looked at those store-bought cookies I spent too much money on before. I am hats off to the pâtissier who spend their time making the incredible and delicious baked goods we enjoy so much. For me, baking is another form of art and it is not for everyone. So going back to these amazing Lazy Cake Cookies. The recipe is so simple, a no-fuss, and I think this is a base recipe for a cookie. You can use any flavor of cake mix, even maybe crushed candies to mix in, and it is still gonna be a hit. I haven’t tried it though but you are very much welcome to be as creative. I like it simple so I stick to this recipe but maybe one day I’ll be able to get out of my comfort zone.

INGREDIENTS

1 box yellow or white cake mix

2 eggs, beaten

1 stick melted butter

2 chocolate chips

How to make Lazy Cake Cookies

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

Step 2: Grease a 9 x 13-inch pan with cooking spray so it will be easier to cut and clean up.

Step 3: In a bowl, mix the cake mix, beaten eggs, and melted butter until thoroughly combined. Then, fold in the chocolate chips.

Step 4: Place inside the preheated oven and bake for about 20 minutes.

Lazy Cake Cookies

Rebecca I love to bake, especially during special occasions. I am so much into cookies and one of my favorites is this super thick and soft Lazy Cake Cookies. First, because… Main Dish Recipes Lazy Cake Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.1/5

( 11 voted )

Ingredients

• 1 box yellow or white cake mix
• 2 eggs, beaten
• 1 stick melted butter
• 2 chocolate chips

Instructions

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

Step 2: Grease a 9 x 13-inch pan with cooking spray so it will be easier to cut and clean up.

Step 3: In a bowl, mix the cake mix, beaten eggs, and melted butter until thoroughly combined. Then, fold in the chocolate chips.

Step 4: Place inside the preheated oven and bake for about 20 minutes.

My new favorite! This incredibly delicious Italian Cream Cake is made with buttermilk, coconut, pecans, and a hint of rum. It is something that I have never tried before, but gosh this cake is awesome, soft with cream cheese coconut frosting and chopped nuts on top. The loveliest cake I’ve made so far.

INGREDIENTS

1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe)

3 large eggs

1 1/4 cups buttermilk

1/4 cup vegetable oil

1 (3 1/2-ounce) can flaked coconut

2/3 cup chopped pecans, toasted

3 tablespoons Rum (optional)

For the Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened

1/2 cup butter or margarine, softened

1 (16-ounce) package powdered sugar

2 teaspoons vanilla extract

1 cup chopped pecans, toasted

How to make Italian Cream Cake

Step 1: Beat the cake mix, eggs, buttermilk, and oil with an electric mixer at medium speed for 2 minutes.

Step 2: Then, stir in the coconut and pecans.

Step 3: Pour the batter into 3 greased and floured 9-inch round cake pans.

Step 4: Place inside the oven and bake for 15 to 17 minutes at 350 degrees. Insert a toothpick in the middle, once it comes out clean the cake is done.

Step 5: Remove the pans from the oven and cool the cakes in the pan for 10 minutes. Then, transfer on wire racks to cool completely.

Step 6: If desired, sprinkle the cake layers evenly with rum and it rest for 10 minutes.

Step 7: Evenly spread the cream cheese frosting between the layers of each cake, on top and sides as well. Place inside the fridge to chill for 2 hours before serving. Slice and enjoy it!

To make the Cream Cheese Frosting

Step 1: Use an electric mixer to beat the cream cheese and butter at media speed until smooth.

Step 2: Slowly add in the powdered sugar while beating continuously until light and fluffy.

Step 3: Mix in the vanilla and pecans.

Step 4: Frost the cooled cake with the cream cheese frosting.

Rebecca My new favorite! This incredibly delicious Italian Cream Cake is made with buttermilk, coconut, pecans, and a hint of rum. It is something that I have never tried before, but… Main Dish Recipes Incredibly Delicious Italian Cream Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe)
• 3 large eggs
• 1 1/4 cups buttermilk
• 1/4 cup vegetable oil
• 1 (3 1/2-ounce) can flaked coconut
• 2/3 cup chopped pecans, toasted
• 3 tablespoons Rum (optional)
• For the Cream Cheese Frosting
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 (16-ounce) package powdered sugar
• 2 teaspoons vanilla extract
• 1 cup chopped pecans, toasted

Instructions

Step 1: Beat the cake mix, eggs, buttermilk, and oil with an electric mixer at medium speed for 2 minutes.

Step 2: Then, stir in the coconut and pecans.

Step 3: Pour the batter into 3 greased and floured 9-inch round cake pans.

Step 4: Place inside the oven and bake for 15 to 17 minutes at 350 degrees. Insert a toothpick in the middle, once it comes out clean the cake is done.

Step 5: Remove the pans from the oven and cool the cakes in the pan for 10 minutes. Then, transfer on wire racks to cool completely.

Step 6: If desired, sprinkle the cake layers evenly with rum and it rest for 10 minutes.

Step 7: Evenly spread the cream cheese frosting between the layers of each cake, on top and sides as well. Place inside the fridge to chill for 2 hours before serving. Slice and enjoy it!

To make the Cream Cheese Frosting

Step 1: Use an electric mixer to beat the cream cheese and butter at media speed until smooth.

Step 2: Slowly add in the powdered sugar while beating continuously until light and fluffy.

Step 3: Mix in the vanilla and pecans.

Step 4: Frost the cooled cake with the cream cheese frosting.