June 2020

This hash brown and egg casserole are great for breakfast or dinner. It’s a wonderful dish loved by families all around the globe. Pretty easy to put together, just mix all the ingredients, and bake. The ingredients are simple and easily found. I like very much the idea of putting the eggs and hash brown together, it’s delicious and satisfying! Made this today for brunch and my family loved it, they are requesting to have this again soon. It’s a five star and made my menu. This is an awesome recipe for keeps. Try to substitute the sausage with ham and bacon or just add them along with the sausage and you’ll be surprised!

Ingredients

1 (2 pounds) package frozen hash brown potatoes, thawed

1 pound pork sausage

1 small onion, diced

5 eggs

½ cup milk

½ teaspoon onion powder

⅛ teaspoon garlic powder

salt and ground black pepper to taste

12 ounces shredded Cheddar cheese

How to make Hash Brown and Egg Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Grease a 2-quart baking dish and place at the bottom of the dish the hash brown potatoes.

Step 3: Cook the sausage and onion in a heated skillet over medium heat. Stir until the sausage is crumbly and browned. Drain excess oil.

Step 4: In a bowl, whisk in the eggs, milk, onion powder, garlic powder, salt, and pepper until incorporated. Pour the mixture over the potatoes.

Step 5: Top it with cheddar cheese, sausage mixture, then, with the remaining cheddar cheese. Cover the dish with aluminum foil.

Step 6: Place inside the preheated oven and bake for an hour. Then, remove the cover and bake for another 10 minutes or until done. To check the doneness, insert a knife in the middle when it comes out clean your casserole is cooked.

Step 7: Remove from the oven and let it sit for 5 minutes. Serve immediately. Enjoy!

Hash Brown and Egg Casserole

Rebecca This hash brown and egg casserole are great for breakfast or dinner. It’s a wonderful dish loved by families all around the globe. Pretty easy to put together, just mix… Main Dish Recipes Hash Brown and Egg Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 7 voted )

Ingredients

• 1 (2 pounds) package frozen hash brown potatoes, thawed
• 1 pound pork sausage
• 1 small onion, diced
• 5 eggs
• ½ cup milk
• ½ teaspoon onion powder
• ⅛ teaspoon garlic powder
• salt and ground black pepper to taste
• 12 ounces shredded Cheddar cheese

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Grease a 2-quart baking dish and place at the bottom of the dish the hash brown potatoes.

Step 3: Cook the sausage and onion in a heated skillet over medium heat. Stir until the sausage is crumbly and browned. Drain excess oil.

Step 4: In a bowl, whisk in the eggs, milk, onion powder, garlic powder, salt, and pepper until incorporated. Pour the mixture over the potatoes.

Step 5: Top it with cheddar cheese, sausage mixture, then, with the remaining cheddar cheese. Cover the dish with aluminum foil.

Step 6: Place inside the preheated oven and bake for an hour. Then, remove the cover and bake for another 10 minutes or until done. To check the doneness, insert a knife in the middle when it comes out clean your casserole is cooked.

Step 7: Remove from the oven and let it sit for 5 minutes. Serve immediately. Enjoy!

Ever find yourself craving for Cracker Barrel’s hashbrowns casserole peak of the night? I do! And my husband is annoyed every time. He’s funny though because he usually takes home hashbrowns casserole from Cracker Barrel, says in case I crave again. This is the exact reason why I learned how to make a copy cat of Cracker Barrel’s hashbrowns casserole. I thought it’ll be difficult but I was so wrong! It’s easy to put together, and the ingredients are easy to find, no need for ingredients we can’t pronounce. The result is a creamy, cheesy, satisfying meal like the real thing. What’s great is you can make this ahead, and just pop in the oven when you’re ready to eat or for a comfort food fix. It’s an effortless recipe, versatile – anything and everything goes well! Try adding some chunked ham or crumbled bacon and it’s amazing! The outside of this hashbrown casserole is a delightful golden brown with a fluffy, and delicious interior. Indeed an undeniably satisfying meal that the whole family loves!

INGREDIENTS

2 lbs frozen hash browns

1⁄2 cup of margarine or 1/2 cup butter, melted

1 (10 1/4 ounce) can cream of chicken soup

1-pint sour cream

1⁄2 cup of onion, peeled and chopped

2 cups of cheddar cheese, grated

1 teaspoon of salt

1⁄4 teaspoon of pepper

HOW TO MAKE CRACKER BARREL’S HASHBROWNS CASSEROLE

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

Step 2: With a cooking spray, grease or spray an 11 x 4-inch baking dish.

Step 3: In a large bowl, mix the hash browns, margarine or butter, cream of chicken soup, sour cream, onion, cheddar cheese. Add in pepper and salt to taste. Mix until the ingredients are incorporated.

Step 4: Pour the mixture into the greased pan.

Step 5: Place inside the preheated oven and bake for 45 minutes or until the top is browned. Once done, remove from the oven and serve. Enjoy!

CRACKER BARREL'S HASHBROWNS CASSEROLE - COPYCAT

Rebecca Ever find yourself craving for Cracker Barrel’s hashbrowns casserole peak of the night? I do! And my husband is annoyed every time. He’s funny though because he usually takes home… Main Dish Recipes CRACKER BARREL’S HASHBROWNS CASSEROLE – COPYCAT European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 lbs frozen hash browns
• 1⁄2 cup of margarine or 1/2 cup butter, melted
• 1 (10 1/4 ounce) can cream of chicken soup
• 1-pint sour cream
• 1⁄2 cup of onion, peeled and chopped
• 2 cups of cheddar cheese, grated
• 1 teaspoon of salt
• 1⁄4 teaspoon of pepper

Instructions

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

Step 2: With a cooking spray, grease or spray an 11 x 4-inch baking dish.

Step 3: In a large bowl, mix the hash browns, margarine or butter, cream of chicken soup, sour cream, onion, cheddar cheese. Add in pepper and salt to taste. Mix until the ingredients are incorporated.

Step 4: Pour the mixture into the greased pan.

Step 5: Place inside the preheated oven and bake for 45 minutes or until the top is browned. Once done, remove from the oven and serve. Enjoy!

Meatloaf has been around for decades, it’s the All-American favorite. No matter how many dishes there are, meatloaf never goes out of style. There are countless meatloaf varieties, but nothing beats a simple and basic meatloaf. So how do you make a good-old mouthwatering meatloaf? Here’s a very easy to follow the recipe that is a keeper. No fancy ingredients needed, just plain and simple ingredients that can easily be found in your pantry. I would highly suggest using potato bread because the result will blow you away, although you can use any type of bread. And if you want some kick to feel free to add a little bit of chili sauce. Who would not want a mouthwatering meatloaf served with some mashed potatoes or crunchy potato wedges?

Ingredients

1 lb lean ground beef

1 clove garlic, minced

3 tablespoons onion, diced

2 slices potato bread

1/4 cup McArthur milk

2 teaspoons Worcestershire sauce

1 teaspoon chopped fresh sage

1/4 teaspoon salt

1/4 teaspoon ground mustard

1/8 teaspoon pepper

1 large Eggland’s egg

1/3 cup Heinz ketchup

How to make Mouth-Watering Meatloaf

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

Step 2: Mix the ground beef, garlic, and onion in a lag bowl.

Step 3: Cut the bread into small pieces, then, add them into the beef mixture.

Step 4: Add in the milk to the beef mixture followed by Worcestershire sauce, sage, salt, mustard, pepper, and egg. Mix until incorporated.

Step 5: Pour the mixture into an ungreased baking pan and shape the beef mixture into an 8 x 4-inch loaf. Then, spread some ketchup on top.

Step 6: Place inside the preheated oven and bake for 50 to 60 minutes, uncovered, until the meat is no longer pink. You can insert a meat thermometer in the enter for accuracy. Once it reads 160 degrees F your meatloaf is done.

Step 7: Remove from the oven and let the loaf sit for about 5 minutes before removing from the pan.

Step 8: Cut the loaf into slices and serve. Enjoy!

The Latest And Greatest Way To Make Mouth-Watering Meatloaf

Rebecca Meatloaf has been around for decades, it’s the All-American favorite. No matter how many dishes there are, meatloaf never goes out of style. There are countless meatloaf varieties, but nothing… Main Dish Recipes The Latest And Greatest Way To Make Mouth-Watering Meatloaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb lean ground beef
• 1 clove garlic, minced
• 3 tablespoons onion, diced
• 2 slices potato bread
• 1/4 cup McArthur milk
• 2 teaspoons Worcestershire sauce
• 1 teaspoon chopped fresh sage
• 1/4 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/8 teaspoon pepper
• 1 large Eggland’s egg
• 1/3 cup Heinz ketchup

Instructions

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

Step 2: Mix the ground beef, garlic, and onion in a lag bowl.

Step 3: Cut the bread into small pieces, then, add them into the beef mixture.

Step 4: Add in the milk to the beef mixture followed by Worcestershire sauce, sage, salt, mustard, pepper, and egg. Mix until incorporated.

Step 5: Pour the mixture into an ungreased baking pan and shape the beef mixture into an 8 x 4-inch loaf. Then, spread some ketchup on top.

Step 6: Place inside the preheated oven and bake for 50 to 60 minutes, uncovered, until the meat is no longer pink. You can insert a meat thermometer in the enter for accuracy. Once it reads 160 degrees F your meatloaf is done.

Step 7: Remove from the oven and let the loaf sit for about 5 minutes before removing from the pan.

Step 8: Cut the loaf into slices and serve. Enjoy!

 

Bundt cakes are very pretty and easy to make just like this Italian Cream Bundt Cake. The mixture of coconut, pecans, and cream cheese is plain irresistible. It’s a fantastic cake, one of the favorites that I usually serve when I have guests coming over. This never disappoints, gorgeous, and delicious!

INGREDIENTS

FOR THE CAKE:

1 cup chopped pecans

1 cup sweetened shredded coconut

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

4 large eggs

1 teaspoon vanilla extract

1 cup milk

FOR THE GLAZE:

4 ounces cream cheese, at room temperature

1 cup confectioners’ sugar, sifted

1/2 teaspoon vanilla extract

2 to 3 tablespoons milk

HOW TO MAKE ITALIAN CREAM BUNDT CAKE

TO MAKE THE CAKE:

Prepare the oven. Preheat it to 350 degrees F. Then, line with parchment paper or aluminum foils your baking sheet and grease well a 10 or 20 cup bundt pan.

In a single layer, evenly spread the pecans and coconut on the baking sheet. Place inside the oven and bake for 10 to 15 minutes, while frequently stirring. Cook until the coconut is lightly browned, then, set aside to cool.

In a bowl, whisk the flour, baking powder, and salt. Set aside.

Beat using an electric meter on medium speed the butter, sugar, and brown sugar, When the mixture is light and fluffy, add in the eggs one at a time. Make sure to mix well after each addition, then, mix in the vanilla.

Before adding the flour mixture, reduce first the speed of the mixer to low. Add in three portions, alternating with two portions of milk. Mix until incorporated.

Set aside two tablespoons each of toasted pecans and coconut for garnish.

Stir in the remaining pecans and coconut into the cake batter.

Pour and spread evenly the cake batter into the prepared bundt pan. Place inside the oven and bake for about 50 to 60 minutes. Insert a toothpick in the middle of the cake, when it comes out clean it is done.

Remove from the oven and cool in the pan for 20 minutes.

After the cake is slightly cooled, transfer the cake to a serving plate by carefully flipping it. Cool completely.

TO MAKE THE GLAZE:

Beat with an electric mixer on medium speed the cream cheese, confectioners’ sugar, and vanilla until smooth and well combined.

Mix in 2 tablespoons of milk. Make sure to add more milk a portion at a time if needed to reach your desired consistency. The ideal consistency is thick but still be pourable.

Dump the glaze over the cooled cake and garnish with reserved pecans and coconut. Enjoy!

ITALIAN CREAM BUNDT CAKE

Rebecca Bundt cakes are very pretty and easy to make just like this Italian Cream Bundt Cake. The mixture of coconut, pecans, and cream cheese is plain irresistible. It’s a fantastic… Main Dish Recipes ITALIAN CREAM BUNDT CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE CAKE:
• 1 cup chopped pecans
• 1 cup sweetened shredded coconut
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• FOR THE GLAZE:
• 4 ounces cream cheese, at room temperature
• 1 cup confectioners’ sugar, sifted
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons milk

Instructions

TO MAKE THE CAKE:

Prepare the oven. Preheat it to 350 degrees F. Then, line with parchment paper or aluminum foils your baking sheet and grease well a 10 or 20 cup bundt pan.

In a single layer, evenly spread the pecans and coconut on the baking sheet. Place inside the oven and bake for 10 to 15 minutes, while frequently stirring. Cook until the coconut is lightly browned, then, set aside to cool.

In a bowl, whisk the flour, baking powder, and salt. Set aside.

Beat using an electric meter on medium speed the butter, sugar, and brown sugar, When the mixture is light and fluffy, add in the eggs one at a time. Make sure to mix well after each addition, then, mix in the vanilla.

Before adding the flour mixture, reduce first the speed of the mixer to low. Add in three portions, alternating with two portions of milk. Mix until incorporated.

Set aside two tablespoons each of toasted pecans and coconut for garnish.

Stir in the remaining pecans and coconut into the cake batter.

Pour and spread evenly the cake batter into the prepared bundt pan. Place inside the oven and bake for about 50 to 60 minutes. Insert a toothpick in the middle of the cake, when it comes out clean it is done.

Remove from the oven and cool in the pan for 20 minutes.

After the cake is slightly cooled, transfer the cake to a serving plate by carefully flipping it. Cool completely.

TO MAKE THE GLAZE:

Beat with an electric mixer on medium speed the cream cheese, confectioners’ sugar, and vanilla until smooth and well combined.

Mix in 2 tablespoons of milk. Make sure to add more milk a portion at a time if needed to reach your desired consistency. The ideal consistency is thick but still be pourable.

Dump the glaze over the cooled cake and garnish with reserved pecans and coconut. Enjoy!

This is one of my favorite side dishes. It is a great alternative to my usual baked potato side dish. It’s easy to put together, and can be adjusted depends on how you like it. For some, they make these with either heavy cream or half-and-half to make this dish more creamy but what I normally use is skim milk. Well, if you will ask me there is not that much of a difference, still it’s creamy and delicious! This creamed peas and potatoes are for everybody, for the kids, grown-ups, even babies! And this is inexpensive and has health benefits, too. For those who don’t know, potatoes are rich in potassium and high in fiber, which helps lower cholesterol and decreases the risk of heart disease. Which makes this the perfect side dish to serve for those we love.

INGREDIENTS

2 large potatoes (or several small new potatoes)

2 tablespoons butter

2 tablespoons flour

1 cup cream

1 cup milk

3 cups fresh shelled peas or frozen

1 1/2 teaspoons chicken bouillon granules

pepper to taste

How to make Creamed Peas and Potatoes

Step 1: If using a fresh potato, boil them until tender. However, if using regular potatoes, peel and cut them into 1 1/2-inch cube. Then, boil into salted water until tender.

Step 2: To prepare the basic white sauce, start by melting the butter in a 2-quart pan. Once melted, whisk in the flour, cream, and milk. Continue cooking over medium heat while whisking until thick and smooth.

Step 3: Use a wooden spoon to stir the chicken bullion and peas, and cook until heated through.

Step 4: Check the potatoes, once they are tender, drain them and add them into the white sauce. Sprinkle with pepper (if desired). Make sure to not overcook so the peas will not be soggy and will remain crisp.

Step 5: Serve immediately. If there are any leftovers, add some milk to it when you reheat the dish because leftovers get moderately thick.

Creamed Peas and Potatoes

Rebecca This is one of my favorite side dishes. It is a great alternative to my usual baked potato side dish. It’s easy to put together, and can be adjusted depends… Main Dish Recipes Creamed Peas and Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large potatoes (or several small new potatoes)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup cream
• 1 cup milk
• 3 cups fresh shelled peas or frozen
• 1 1/2 teaspoons chicken bouillon granules
• pepper to taste

Instructions

Step 1: If using a fresh potato, boil them until tender. However, if using regular potatoes, peel and cut them into 1 1/2-inch cube. Then, boil into salted water until tender.

Step 2: To prepare the basic white sauce, start by melting the butter in a 2-quart pan. Once melted, whisk in the flour, cream, and milk. Continue cooking over medium heat while whisking until thick and smooth.

Step 3: Use a wooden spoon to stir the chicken bullion and peas, and cook until heated through.

Step 4: Check the potatoes, once they are tender, drain them and add them into the white sauce. Sprinkle with pepper (if desired). Make sure to not overcook so the peas will not be soggy and will remain crisp.

Step 5: Serve immediately. If there are any leftovers, add some milk to it when you reheat the dish because leftovers get moderately thick.

Nothing beats a fine tasting meal when you are the one that made it! Today’s recipe will make you crave once you tasted it. For me, it started as an ordinary dish. Little did I know that it was gonna be one of the best food I have ever tasted. I’m not kidding you. This Smoked Sausage and Potato Bake has become the most requested food in my home. My kids love it! Just the aroma coming out of the oven will make your mouth water. The smell of butter and smoked sausage are the best! Don’t forget about the oregano and basil. Oh man, I can smell right now. By the way, I’m waiting for it to be done. I’m about 10 minutes away from enjoying this delightful dish. If you have all these recipes, It’s your lucky day! Another good thing about this recipe is that you only need to follow four easy steps! Yeah, that’s four!

Simple, easy, and yummy! I sometimes make this with veggies, carrots, zucchini, broccoli, and some cheese over the top, it goes well with the seasonings. Give it a try, you will love it!

Ingredients

1 package of sliced Eckrich skinless smoked sausage

8 quartered Yukon gold potatoes

1 diced green pepper

1 diced yellow pepper

2 tablespoons of butter

1 teaspoon of oregano

1 teaspoon of basil

½ teaspoon of black pepper

2 teaspoon of olive oil

How to make Smoked Sausage and Potato Bake

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

Step 2: Prepare the sausages, peppers, and potatoes and arrange them neatly on the bottom part of a pan. Add olive oil so the seasonings will stick nicely to the ingredients. Season with butter, oregano, basil, and black pepper.

Step 3: Cover the pan and place in the oven. Bake at 375 degrees for 40 to 50 minutes.

Step 4: Remove from the oven and serve hot. Enjoy!

Smoked Sausage and Potato Bake

Rebecca Nothing beats a fine tasting meal when you are the one that made it! Today’s recipe will make you crave once you tasted it. For me, it started as an… Main Dish Recipes Smoked Sausage and Potato Bake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package of sliced Eckrich skinless smoked sausage
• 8 quartered Yukon gold potatoes
• 1 diced green pepper
• 1 diced yellow pepper
• 2 tablespoons of butter
• 1 teaspoon of oregano
• 1 teaspoon of basil
• ½ teaspoon of black pepper
• 2 teaspoon of olive oil

Instructions

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

Step 2: Prepare the sausages, peppers, and potatoes and arrange them neatly on the bottom part of a pan. Add olive oil so the seasonings will stick nicely to the ingredients. Season with butter, oregano, basil, and black pepper.

Step 3: Cover the pan and place in the oven. Bake at 375 degrees for 40 to 50 minutes.

Step 4: Remove from the oven and serve hot. Enjoy!

Looking for the best homemade Mac and Cheese recipe? Well, look no more as this is the best there is! It’s easy to follow and a no-fuss – you’ll have an outrageously cheesy, super creamy, and scrumptious Mac and cheese on your dinner table in no time! I’ve been a fan of Mac and Cheese ever since I was little that is why I was extremely happy when I stumbled upon this recipe. It changed everything! This is a real keeper I assure you that. If you love cheesy recipes as I do, then this is for you!

Ingredients

12 ounces dry macaroni

1/4 cup of butter

1/4 cup of flour

1 1/2 cups of milk

1 cup light cream about 10-12% MF

1/2 teaspoons of dry mustard powder

1 teaspoon of onion powder

salt and pepper to taste

1 can condensed cream of cheddar soup, optional

4 cups of sharp cheddar, divided

1/2 cup of fresh parmesan cheese

How to make Mac n Cheese

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: According to package instruction, cook the macaroni. Once cooked, drain and run under cold water.

Step 3: In a large saucepan, melt the butter over medium heat.

Step 4: Mix in the flour and cook for another 2 minutes while stirring.

Step 5: Slowly whisk in the cream, milk, mustard powder, onion powder, salt, and pepper.

Step 6: Continue to cook and stir over medium heat until thickened.

Step 7: Then, remove from the heat and stir in the parmesan cheese and 3 cups of cheddar cheese until melted.

Step 8: You can add soup if desired. And toss in the cheese sauce and cooked macaroni.

Step 9: Carefully pour into the greased 9 x 13-inch pan. And top with remaining cheese.

Step 10: Place inside the preheated oven and bake for 18 to 24 minutes or until bubbly. Make sure to not overcook.

Step 11: Once done, remove from the oven and let it cool for about 10 to 15 minutes before serving. Enjoy!

Mac n Cheese Recipe

Rebecca Looking for the best homemade Mac and Cheese recipe? Well, look no more as this is the best there is! It’s easy to follow and a no-fuss – you’ll have… Main Dish Recipes Mac n Cheese Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 ounces dry macaroni
• 1/4 cup of butter
• 1/4 cup of flour
• 1 1/2 cups of milk
• 1 cup light cream about 10-12% MF
• 1/2 teaspoons of dry mustard powder
• 1 teaspoon of onion powder
• salt and pepper to taste
• 1 can condensed cream of cheddar soup, optional
• 4 cups of sharp cheddar, divided
• 1/2 cup of fresh parmesan cheese

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: According to package instruction, cook the macaroni. Once cooked, drain and run under cold water.

Step 3: In a large saucepan, melt the butter over medium heat.

Step 4: Mix in the flour and cook for another 2 minutes while stirring.

Step 5: Slowly whisk in the cream, milk, mustard powder, onion powder, salt, and pepper.

Step 6: Continue to cook and stir over medium heat until thickened.

Step 7: Then, remove from the heat and stir in the parmesan cheese and 3 cups of cheddar cheese until melted.

Step 8: You can add soup if desired. And toss in the cheese sauce and cooked macaroni.

Step 9: Carefully pour into the greased 9 x 13-inch pan. And top with remaining cheese.

Step 10: Place inside the preheated oven and bake for 18 to 24 minutes or until bubbly. Make sure to not overcook.

Step 11: Once done, remove from the oven and let it cool for about 10 to 15 minutes before serving. Enjoy!

Today is my daughter’s school orientation. We woke up early to prepare what she needs and I surprised her with her favorite Pineapple Banana Bread for breakfast. She even asked to bring some to share with friends. When she went home, she asked for another slice because her friends finished everything! She said they loved the pineapple banana bread so much. Well, who doesn’t? It’s moist, rich, with real pineapple and ripe mashed banana on it. If you’ll be planning to make it, go ahead, I assure you it’s totality the easiest and quickest bread I’ve made and thus far one of the best, too. The ingredients are simple and can easily find in your pantry. This pineapple banana bread can be served as breakfast or snack with a freshly brewed coffee or tea. My daughter loves hers with some whipped cream on top. Scrumptious!

Ingredients

3 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 eggs

1-1/4 cups canola oil

2 teaspoons vanilla extract

1 can (8 ounces) crushed pineapple, drained

2 cups mashed ripe bananas (4 to 5 medium)

How to make Moist Pineapple Banana Bread

Step 1: Combine the flour, sugar, salt, baking soda, and cinnamon in a large bowl. Mix until incorporated.

Step 2: Whisk the eggs, oil, and vanilla in a separate bowl. Add in the bananas and pineapple.

Step 3: Mix the wet ingredients into the dry ingredients until just moistened.

Step 4: Pour the mixture into two well-greased 8 x 4-inch loaf pans.

Step 5: Place the pans inside the oven and bake for 60 to 65 minutes at 350 degrees. To check the doneness, when a toothpick inserted in the middle comes out clean the cake is done.

Step 6: Remove from the oven and let the cakes cool for 10 minutes before removing from the pans and transferring into wire racks to cool completely. Slice and serve. Enjoy!

Moist Pineapple Banana Bread

Rebecca Today is my daughter’s school orientation. We woke up early to prepare what she needs and I surprised her with her favorite Pineapple Banana Bread for breakfast. She even asked… Main Dish Recipes Moist Pineapple Banana Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 eggs
• 1-1/4 cups canola oil
• 2 teaspoons vanilla extract
• 1 can (8 ounces) crushed pineapple, drained
• 2 cups mashed ripe bananas (4 to 5 medium)

Instructions

Step 1: Combine the flour, sugar, salt, baking soda, and cinnamon in a large bowl. Mix until incorporated.

Step 2: Whisk the eggs, oil, and vanilla in a separate bowl. Add in the bananas and pineapple.

Step 3: Mix the wet ingredients into the dry ingredients until just moistened.

Step 4: Pour the mixture into two well-greased 8 x 4-inch loaf pans.

Step 5: Place the pans inside the oven and bake for 60 to 65 minutes at 350 degrees. To check the doneness, when a toothpick inserted in the middle comes out clean the cake is done.

Step 6: Remove from the oven and let the cakes cool for 10 minutes before removing from the pans and transferring into wire racks to cool completely. Slice and serve. Enjoy!

The good-old meatloaf. This recipe for a brown sugar meatloaf is a no-fail recipe that will not let you wonder if it’s gonna be good or Nah. It’s easy to make, fast to prepare, and exceptionally tender. This meatloaf is rich in flavor and mouthwatering. A traditional meatloaf recipe that is super delicious and the brown sugar is baked on top to ensure and keep the loaf super moist. This tangy ketchup meatloaf that is glazed with brown sugar, and crushed saltiness is my family’s favorite among the other meatloaf I cooked before. Meatloaf has been around for ages. Try to search recipes for meatloaf and the internet will show you countless recipes, it’s hard to tell which one is the original. Still, meatloaves are a classic dish that is loved by many. By the way, when you try this I would suggest you use chili sauce or salsa instead of ketchup and it’ll be as amazing!

INGREDIENTS

half cup brown sugar

half cup ketchup

one and a half pounds meatloaf mix (equal parts ground beef, ground veal, and ground lamb, although all ground beef will work fine too)

two eggs, beaten

three-quarters cup milk

half cup chopped onion

three-quarters cup breadcrumbs

HOW TO MAKE BROWN SUGAR MEATLOAF

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: In a 9 x 5-inch loaf pan, pour the brown sugar and press into the bottom.

Step 3: Cover the sugar with the ketchup.

Step 4: Meanwhile, place the meatloaf mix, eggs, milk, onion, and breadcrumbs in a large bowl. Mix until incorporated.

Step 5: Pour the mixture on top of the ketchup and press into the loaf pan.

Step 6: Place inside the preheated oven and bake for an hour.

Step 7: Once done, remove from the oven and empty the juices.

Step 8: Let the meatloaf rest for about 10 minutes before serving.

Step 8: Transfer the meatloaf into a serving plate or cutting board to slice into pieces. Enjoy!

BROWN SUGAR MEATLOAF

Rebecca The good-old meatloaf. This recipe for a brown sugar meatloaf is a no-fail recipe that will not let you wonder if it’s gonna be good or Nah. It’s easy to… Main Dish Recipes BROWN SUGAR MEATLOAF European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• half cup brown sugar
• half cup ketchup
• one and a half pounds meatloaf mix (equal parts ground beef, ground veal, and ground lamb, although all ground beef will work fine too)
• two eggs, beaten
• three-quarters cup milk
• half cup chopped onion
• three-quarters cup breadcrumbs

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: In a 9 x 5-inch loaf pan, pour the brown sugar and press into the bottom.

Step 3: Cover the sugar with the ketchup.

Step 4: Meanwhile, place the meatloaf mix, eggs, milk, onion, and breadcrumbs in a large bowl. Mix until incorporated.

Step 5: Pour the mixture on top of the ketchup and press into the loaf pan.

Step 6: Place inside the preheated oven and bake for an hour.

Step 7: Once done, remove from the oven and empty the juices.

Step 8: Let the meatloaf rest for about 10 minutes before serving.

Step 8: Transfer the meatloaf into a serving plate or cutting board to slice into pieces. Enjoy!

This recipe is intriguing, it says Heaven in a Bowl. I have searched if there’s really such a thing and surprisingly there is! So why do they call it heaven in a Bowl? Well, because it’s loaded with peanut butter and it’s made with a fudge which is heaven! It is rich, wickedly delicious, and addicting!

I love Reese, it’s my favorite among many other varieties. And this recipe is perfect for the Reese lovers like me. It’s a dream come true! I only made it once but it’s so good I’m planning to make it again any time soon.

INGREDIENTS

1 package Fudge Brownie Mix

2 package Miniature Reeses Cup; 13 oz Each

4 cups 2% Milk; Cold

2 packages instant vanilla pudding; 5.1 oz each

1 cup Peanut butter; creamy

4 teaspoons Vanilla extract

2 8 oz cool whip; thawed

How to make Heaven in a Bowl

Step 1: Follow the package instruction to prepare the brownie batter.

Step 2: Pour the batter in a greased 12 x 9-inch baking pan.

Step 3: Place inside the oven and bake at 350 degrees for 20 to 25 minutes. Insert a toothpick near the middle, when it comes out with moist crumbs it’s done, but don’t over bake.

Step 4: Remove from the oven and transfer it into a wire rack to cool.

Step 5: Once cooled, cut into 3/4-inch pieces.

Step 6: Then, cut the peanut butter cups in half for garnish. Set aside.

Step 7: Whisk the milk and pudding in a large bowl for 2 minutes. The consistency you are looking for is a thick mixture. Add in the peanut butter and vanilla. And mix until incorporated. Then, fold in 1 1/2 whipped topping.

Step 8: Put 1/3 of the brownies in a 5-quart glass bowl. Scatter the remaining peanut butter cups on top and scoop 1/3 of the pudding mixture over. Repeat the layers twice. Lastly, cover the top with the remaining topping garnish and reserved peanut butter cups.

Step 9: Place inside the fridge to chill before serving.

Heaven in a Bowl Recipe

Rebecca This recipe is intriguing, it says Heaven in a Bowl. I have searched if there’s really such a thing and surprisingly there is! So why do they call it heaven… Main Dish Recipes Heaven in a Bowl Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package Fudge Brownie Mix
• 2 package Miniature Reeses Cup; 13 oz Each
• 4 cups 2% Milk; Cold
• 2 packages instant vanilla pudding; 5.1 oz each
• 1 cup Peanut butter; creamy
• 4 teaspoons Vanilla extract
• 2 8 oz cool whip; thawed

Instructions

Step 1: Follow the package instruction to prepare the brownie batter.

Step 2: Pour the batter in a greased 12 x 9-inch baking pan.

Step 3: Place inside the oven and bake at 350 degrees for 20 to 25 minutes. Insert a toothpick near the middle, when it comes out with moist crumbs it's done, but don't over bake.

Step 4: Remove from the oven and transfer it into a wire rack to cool.

Step 5: Once cooled, cut into 3/4-inch pieces.

Step 6: Then, cut the peanut butter cups in half for garnish. Set aside.

Step 7: Whisk the milk and pudding in a large bowl for 2 minutes. The consistency you are looking for is a thick mixture. Add in the peanut butter and vanilla. And mix until incorporated. Then, fold in 1 1/2 whipped topping.

Step 8: Put 1/3 of the brownies in a 5-quart glass bowl. Scatter the remaining peanut butter cups on top and scoop 1/3 of the pudding mixture over. Repeat the layers twice. Lastly, cover the top with the remaining topping garnish and reserved peanut butter cups.

Step 9: Place inside the fridge to chill before serving.