June 2020

I love treats, desserts, and meals that are classic because they never go out of style and still be as delicious even after many, many years. Like these chewy cowboy cookies, and is loaded with different flavors. These cookies have oats, chocolate chips, and walnuts in it that are three of my favorites. It’s a healthy cookie with a little guilt because of the chocolate chips. But it doesn’t matter because these are so great and the oats and walnuts balance everything perfectly. I normally eat it for breakfast with milk and some fruits, but these are great for a lightweight afternoon snack, too. My kids can’t get enough of these cowboy cookies, they don’t want to share! Perfectly, these are easily made and you only need just a few basic, readily available ingredients. I normally make these in batches just to make sure that we have enough, and I have extra to give as a present. These are great as gifts, I just put them in a jar and give it to friends and colleagues. It’s a perfect DIY gift. I’ve been making this ever since, and, my mom made these for me, too when I was a kid. It’s one of my all-time favorite cookie that has a special place in my heart.

INGREDIENTS

1 cup of butter

1 cup of sugar

1 cup of packed brown sugar

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. baking powder

2 cups flour

2 cups oatmeal

How To Make Cowboy Cookies

Step 1: Cream the butter, sugar, and brown sugar. Then, add 2 eggs and beat well until blended.

Step 2: In a mixing bowl, mix 1 teaspoon of vanilla, 1 teaspoon of baking soda, half teaspoon of salt, half teaspoon baking powder, 2 cups of flour, and 2 cups of oatmeal. Blend until incorporated.

Step 3: Then, add in 2 cups of chocolate chips and walnuts.

Step 4: Scoop the dough into a large cookie sheet.

Step 5: Place inside the oven and bake at 350 degrees for 12 to 15 minutes.

How To Make Cowboy Cookies

Rebecca I love treats, desserts, and meals that are classic because they never go out of style and still be as delicious even after many, many years. Like these chewy cowboy… Main Dish Recipes How To Make Cowboy Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of butter
• 1 cup of sugar
• 1 cup of packed brown sugar
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 2 cups flour
• 2 cups oatmeal

Instructions

Step 1: Cream the butter, sugar, and brown sugar. Then, add 2 eggs and beat well until blended.

Step 2: In a mixing bowl, mix 1 teaspoon of vanilla, 1 teaspoon of baking soda, half teaspoon of salt, half teaspoon baking powder, 2 cups of flour, and 2 cups of oatmeal. Blend until incorporated.

Step 3: Then, add in 2 cups of chocolate chips and walnuts.

Step 4: Scoop the dough into a large cookie sheet.

Step 5: Place inside the oven and bake at 350 degrees for 12 to 15 minutes.

Delicious and sinful dish. Once you got a bite of this amazing stuffed mushrooms, it would be really difficult to say no to the next bite. It’s simply the best appetizer there is! Just kidding, but maybe I’m not. I consider this one of the best food ever created! I don’t know about you but I genuinely love mushrooms and as if it wasn’t enough, it also includes my favorite, lobster meat! Oh, boy! I know that at this moment, while you are reading this, your mouth must be watering. Am I right? Lucky for you because you are about to taste this awesome treat! Just follow the steps I have provided and you’re good to go!

INGREDIENTS

1 pound fresh mushrooms

1/4 cup celery, finely chopped

2 tbsp. onions, finely chopped

2 tbsp. red bell peppers, finely chopped

1/2 pound crabmeat

2 cups oyster crackers, crushed

1/2 cup cheddar cheese, shredded

1/4 tsp. garlic powder

1/2 tsp. Old Bay Seasoning

1/4 tsp. black pepper ground

1/4 tsp. salt

1 egg

1/2 cup water

6 slices white cheddar cheese

How to make Red Lobster Crab Stuffed Mushrooms

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

Step 2: Remove the stems of the mushrooms. Wash the mushrooms and set aside.

Step 3: Finely chop the stems.

Step 4: Place a skillet on the stove and turn the heat to medium. Add butter and saute onion, celery, pepper, and the chopped mushrooms stem for about 2 minutes.

Step 5: Remove from the heat and transfer the mixture into a clean plate. Place inside the fridge for at least 20 minutes to cool.

Step 6: In a large bowl, mix all the ingredients aside from the cheese slices. Stir until well-mixed.

Step 7: Apply cooking spray or butter in a baking pan then add the mushroom caps.

Step 8: Scoop the sauteed mixture and fill each mushroom cap.

Step 9: Top with the sliced cheese.

Step 10: Place inside the oven and bake for 12 to 15 minutes or until the cheese has melted and the color turns light brown.  Serve and enjoy!

Red Lobster Crab Stuffed Mushrooms

Rebecca Delicious and sinful dish. Once you got a bite of this amazing stuffed mushrooms, it would be really difficult to say no to the next bite. It’s simply the best… Main Dish Recipes Red Lobster Crab Stuffed Mushrooms European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound fresh mushrooms
• 1/4 cup celery, finely chopped
• 2 tbsp. onions, finely chopped
• 2 tbsp. red bell peppers, finely chopped
• 1/2 pound crabmeat
• 2 cups oyster crackers, crushed
• 1/2 cup cheddar cheese, shredded
• 1/4 tsp. garlic powder
• 1/2 tsp. Old Bay Seasoning
• 1/4 tsp. black pepper ground
• 1/4 tsp. salt
• 1 egg
• 1/2 cup water
• 6 slices white cheddar cheese

Instructions

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

Step 2: Remove the stems of the mushrooms. Wash the mushrooms and set aside.

Step 3: Finely chop the stems.

Step 4: Place a skillet on the stove and turn the heat to medium. Add butter and saute onion, celery, pepper, and the chopped mushrooms stem for about 2 minutes.

Step 5: Remove from the heat and transfer the mixture into a clean plate. Place inside the fridge for at least 20 minutes to cool.

Step 6: In a large bowl, mix all the ingredients aside from the cheese slices. Stir until well-mixed.

Step 7: Apply cooking spray or butter in a baking pan then add the mushroom caps.

Step 8: Scoop the sauteed mixture and fill each mushroom cap.

Step 9: Top with the sliced cheese.

Step 10: Place inside the oven and bake for 12 to 15 minutes or until the cheese has melted and the color turns light brown.  Serve and enjoy!

This dish is both yummy and healthy. Well, it has broccoli in it but a lot of cheese so, yeah, I’ll go with that! This might be the easiest dish I have ever prepared in my life. Don’t get me wrong, it might be easy but the taste is something that you will crave for! I learned about this about a year ago. My friend from college visited me. We had a good talk and decided to cook something rather than eating at a restaurant. She made this that day and I could not believe it. The vegetable that I’m not a fan of somehow found its way into my heart. I instantly loved it! Well, the cheese helped a lot though. With a very limited set of ingredients, this surely worth your time and money. Give it try. Oh, man, you are in for a treat!

INGREDIENTS

1 (20 ounces) bag frozen broccoli cuts

1 (10 3/4 ounce) can cream of mushroom soup

1 1/2 cups cheddar cheese, grated

2/3 cup margarine

1 cup seasoned bread crumbs

How to make Broccoli Casserole

Step 1: Blanch the broccoli in hot water. When the broccoli is tender, drain and set aside.

Step 2: Place a saucepan on the stove and turn the heat to medium. Pour the mushroom soup then add grated cheddar cheese. Heat until the cheese is completely melted.

Step 3: Add the cooked and drained broccoli into the saucepan.

Step 4: Gently mix until all ingredients are combined.

Step 5: Transfer the mixture into a baking dish.

Step 6: Place a pan on the stove and add the margarine. Let it melt then add the bread crumbs. Stir until well-mixed.

Step 7: Pour the mixture on top of the broccoli mixture.

Step 8: Place inside the oven and bake for 25 to 30 minutes at 350 degrees F. When it appears to be bubbly, you’re done.

Step 9: Serve and enjoy!

Best Broccoli Casserole Ever

Rebecca This dish is both yummy and healthy. Well, it has broccoli in it but a lot of cheese so, yeah, I’ll go with that! This might be the easiest dish… Main Dish Recipes Best Broccoli Casserole Ever European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (20 ounces) bag frozen broccoli cuts
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 1/2 cups cheddar cheese, grated
• 2/3 cup margarine
• 1 cup seasoned bread crumbs

Instructions

Step 1: Blanch the broccoli in hot water. When the broccoli is tender, drain and set aside.

Step 2: Place a saucepan on the stove and turn the heat to medium. Pour the mushroom soup then add grated cheddar cheese. Heat until the cheese is completely melted.

Step 3: Add the cooked and drained broccoli into the saucepan.

Step 4: Gently mix until all ingredients are combined.

Step 5: Transfer the mixture into a baking dish.

Step 6: Place a pan on the stove and add the margarine. Let it melt then add the bread crumbs. Stir until well-mixed.

Step 7: Pour the mixture on top of the broccoli mixture.

Step 8: Place inside the oven and bake for 25 to 30 minutes at 350 degrees F. When it appears to be bubbly, you're done.

Step 9: Serve and enjoy!

Talk about a full packed meal for tonight. This will surely satisfy you to your bones! This is the Eight-Layer Casserole that I’m so proud of. I’ve never thought that I could pull it off! It may seem a lot but it’s not difficult to make. All you need to do is to follow these instructions step by step and you’re good to go! Good luck and have fun!

INGREDIENTS

3 cups dried medium noodles (6 ounces)

1 pound ground beef

2 8 ounces can tomato sauce

1 tsp. dried basil, crushed

1/2 tsp. sugar

1/2 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. black pepper

1 8 ounces carton dairy sour cream

1 8 ounces package cream cheese, softened

1/2 cup milk

1/3 cup chopped onion (1 small)

1 10 ounces package frozen chopped spinach, cooked and well-drained

1 cup shredded cheddar cheese (4 ounces)

How to make Eight-Layer Casserole

Apply cooking spray into a 2-quart casserole or square baking dish.

Cook the noodles. Refer to the directions written on the package. Drain the water and set aside the noodles.

Place a large skillet on the stove and turn the heat to medium. Add a little oil then add the beef. Cook until it turns color brown. Remove the fat. Add the tomato sauce, garlic powder, sugar, salt, pepper, and basil. Stir until all the ingredients are incorporated then turn the heat to low. Do not cover. Simmer for 5 minutes.

Combine cream cheese and sour cream in a medium-sized mixing bowl. Mix using an electric mixer until it becomes smooth. Set to medium speed.

In the same bowl, pour milk and add the onion. Stir well until blended with the rest of the ingredients.

Meanwhile, arrange half of the noodles in a layer into the baking or casserole dish.

Place 1 1/2 cups of the meat mixture over the noodles followed by 1 cup of the cheese mixture. Top with the spinach. Repeat this procedure until all the ingredients are arranged into layers.

Spray an aluminum foil with cooking spray then cover the baking dish.

Place inside the oven and bake for about 45 minutes until completely cooked at 350 degrees F.

Remove from the oven and top with cheddar cheese.

Put back in the oven and bake for another 10 minutes or until the cheese has melted.

Remove from the oven and let it cool on a wire rack for 10 minutes. Serve and enjoy!

Eight-Layer Casserole

Rebecca Talk about a full packed meal for tonight. This will surely satisfy you to your bones! This is the Eight-Layer Casserole that I’m so proud of. I’ve never thought that… Main Dish Recipes Eight-Layer Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

• 3 cups dried medium noodles (6 ounces)
• 1 pound ground beef
• 2 8 ounces can tomato sauce
• 1 tsp. dried basil, crushed
• 1/2 tsp. sugar
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 8 ounces carton dairy sour cream
• 1 8 ounces package cream cheese, softened
• 1/2 cup milk
• 1/3 cup chopped onion (1 small)
• 1 10 ounces package frozen chopped spinach, cooked and well-drained
• 1 cup shredded cheddar cheese (4 ounces)

Instructions

Apply cooking spray into a 2-quart casserole or square baking dish.

Cook the noodles. Refer to the directions written on the package. Drain the water and set aside the noodles.

Place a large skillet on the stove and turn the heat to medium. Add a little oil then add the beef. Cook until it turns color brown. Remove the fat. Add the tomato sauce, garlic powder, sugar, salt, pepper, and basil. Stir until all the ingredients are incorporated then turn the heat to low. Do not cover. Simmer for 5 minutes.

Combine cream cheese and sour cream in a medium-sized mixing bowl. Mix using an electric mixer until it becomes smooth. Set to medium speed.

In the same bowl, pour milk and add the onion. Stir well until blended with the rest of the ingredients.

Meanwhile, arrange half of the noodles in a layer into the baking or casserole dish.

Place 1 1/2 cups of the meat mixture over the noodles followed by 1 cup of the cheese mixture. Top with the spinach. Repeat this procedure until all the ingredients are arranged into layers.

Spray an aluminum foil with cooking spray then cover the baking dish.

Place inside the oven and bake for about 45 minutes until completely cooked at 350 degrees F.

Remove from the oven and top with cheddar cheese.

Put back in the oven and bake for another 10 minutes or until the cheese has melted.

Remove from the oven and let it cool on a wire rack for 10 minutes. Serve and enjoy!

The best treat to eat while watching a movie! This just became my favorite go-to-food whenever I chill at home. I don’t know but I’m taking a break at Pizza. A special thanks to my best friend who taught me the recipe for these amazing brownies!  The taste of banana is what I love most about this dessert. It blends well with the rest of the ingredients. And did I forgot to mention the taste of the Chocolate combined with all these ingredients? It’s the best! Okay, enough with the talk. It’s time for you to know if what I’m saying is true! Have a beautiful day!

INGREDIENTS

2 cups Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)

1 ½ cups brown sugar, packed

½ cup white sugar

2 sticks (1 cup) unsalted butter, softened

2 large eggs

¼ teaspoon salt

2 teaspoon vanilla

½ cup banana, mashed with a fork (about one medium-large banana)

10 ounces Hershey’s semi-sweet chocolate baking melts (or 12-oz. semi-sweet chocolate chips)

¼ cup Nestle’s chocolate chips for the top

HOW TO MAKE CHUNKY MONKEY BROWNIES

Step 1: Combine eggs, sugar, salt, vanilla, and butter in a large bowl using an electric bowl. Beat until well-mixed.

Step 2: In the same bowl, add baking melts, flour, and mashed banana.  (Instead of baking melts, you may also use chocolate chips.)

Step 3: Use a spoon or spatula to mix all the ingredients. Stir until well-mixed.

Step 4: Apply cooking spray on a 9×13 glass baking dish.

Step 5: Transfer the batter into the baking dish. Spread nicely onto the baking dish.

Step 6: Use a rubber spatula to flatten out the top of the mixture.

Step 7: Top with chocolate chips.

Step 8: Place in the oven and bake for 30 to 40 minutes at 350 degrees. Insert a toothpick in the center of the cake to know if it is done. If it comes out neat, your cake is ready for serving.

Step 9: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 10: Slice into even bars. Serve and enjoy!

CHUNKY MONKEY BROWNIES

Rebecca The best treat to eat while watching a movie! This just became my favorite go-to-food whenever I chill at home. I don’t know but I’m taking a break at Pizza.… Main Dish Recipes CHUNKY MONKEY BROWNIES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 ½ cups brown sugar, packed
• ½ cup white sugar
• 2 sticks (1 cup) unsalted butter, softened
• 2 large eggs
• ¼ teaspoon salt
• 2 teaspoon vanilla
• ½ cup banana, mashed with a fork (about one medium-large banana)
• 10 ounces Hershey’s semi-sweet chocolate baking melts (or 12-oz. semi-sweet chocolate chips)
• ¼ cup Nestle’s chocolate chips for the top

Instructions

Step 1: Combine eggs, sugar, salt, vanilla, and butter in a large bowl using an electric bowl. Beat until well-mixed.

Step 2: In the same bowl, add baking melts, flour, and mashed banana.  (Instead of baking melts, you may also use chocolate chips.)

Step 3: Use a spoon or spatula to mix all the ingredients. Stir until well-mixed.

Step 4: Apply cooking spray on a 9x13 glass baking dish.

Step 5: Transfer the batter into the baking dish. Spread nicely onto the baking dish.

Step 6: Use a rubber spatula to flatten out the top of the mixture.

Step 7: Top with chocolate chips.

Step 8: Place in the oven and bake for 30 to 40 minutes at 350 degrees. Insert a toothpick in the center of the cake to know if it is done. If it comes out neat, your cake is ready for serving.

Step 9: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 10: Slice into even bars. Serve and enjoy!

I have never tasted anything like this before! It’s fluffy, moist, light, and super delicious. Just the right amount of sweetness that compliments the acidity from the lemon and it is pretty cake. The first time I baked this beauty was last week. It was amazing how easy this recipe is. It may be intimidating to look at but I assure you that it’s not difficult to pull off. I hope you give it a try. Enjoy!

INGREDIENTS

1 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup white sugar

3/4 cup butter, softened

3 eggs at room temperature

1 (15 ounces) container whole-milk ricotta cheese

1 lemon, juiced and zested

1 teaspoon lemon extract

1/2 teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

1 tablespoon lemon zest

How to make Lemon Ricotta Cake

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

Step 2: Apply cooking spray on a tube pan then add the flour.

Step 3: In a large bowl, combine baking powder, baking soda, salt, and flour. Whisk until well-mixed.

Step 4: In another large bowl, add butter and sugar. Mix using an electric mixer for about 3 minutes and turn the setting to medium speed until it appears to be creamy and fluffy. Add 1 egg then mix, followed by another egg. Repeat this method until you used all the eggs needed.

Step 5: In the same bowl as the butter and egg mixture, add the lemon juice, ricotta cheese, lemon, extract, vanilla, and lemon zest. Whisk until well-mixed.

Step 6: Combine the flour mixture and butter mixture. Mix until blended completely.

Step 7: Transfer the batter into the greased tube pan.

Step 8: Place in the oven and bake for 40 to 50 minutes or until a toothpick comes out neat after inserting in the middle part of the cake.

Step 9: Remove from the oven and let it sit for 10 minutes before placing it on the wire rack to completely cool.

To make the Glaze: 

Step 1: In a large bowl, combine lemon juice, lemon zest, and powdered sugar. Whisk until well-mixed.

Step 2: Spread the glaze on top of the cake. Serve and enjoy!

Lemon Ricotta Cake

Rebecca I have never tasted anything like this before! It’s fluffy, moist, light, and super delicious. Just the right amount of sweetness that compliments the acidity from the lemon and it… Main Dish Recipes Lemon Ricotta Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white sugar
• 3/4 cup butter, softened
• 3 eggs at room temperature
• 1 (15 ounces) container whole-milk ricotta cheese
• 1 lemon, juiced and zested
• 1 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest

Instructions

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

Step 2: Apply cooking spray on a tube pan then add the flour.

Step 3: In a large bowl, combine baking powder, baking soda, salt, and flour. Whisk until well-mixed.

Step 4: In another large bowl, add butter and sugar. Mix using an electric mixer for about 3 minutes and turn the setting to medium speed until it appears to be creamy and fluffy. Add 1 egg then mix, followed by another egg. Repeat this method until you used all the eggs needed.

Step 5: In the same bowl as the butter and egg mixture, add the lemon juice, ricotta cheese, lemon, extract, vanilla, and lemon zest. Whisk until well-mixed.

Step 6: Combine the flour mixture and butter mixture. Mix until blended completely.

Step 7: Transfer the batter into the greased tube pan.

Step 8: Place in the oven and bake for 40 to 50 minutes or until a toothpick comes out neat after inserting in the middle part of the cake.

Step 9: Remove from the oven and let it sit for 10 minutes before placing it on the wire rack to completely cool.

To make the Glaze: 

Step 1: In a large bowl, combine lemon juice, lemon zest, and powdered sugar. Whisk until well-mixed.

Step 2: Spread the glaze on top of the cake. Serve and enjoy!

 

My go-to dessert that you can make under 5 minutes and with just 3 ingredients! This peach cobbler is the most economic, easy, and fast dessert. With only a large can of peaches (or 2 smaller cans), a bag of yellow cake mix, and one cube of butter, you’ll have one of the most sought after dessert of practical mommies like me. And it tastes wonderful for such a simple dessert that is super budget-friendly. Nothing can be easier, fast, and simple like this 3-ingredient peach cobbler. It’s a keeper. A practical dessert to include in your dessert menu.

When I became a mom I changed from this is okay no matter the price because it’s delicious to hey this is cheaper, easier, faster, and still as delicious. I think being practical is one of the many characteristics of being a mom. And this peach cobbler is a great definition of efficient. If you are still single, ask your mom, I bet she will say the same. I can’t remember where exactly I found this amazing recipe (but kudos to whom who uploaded this recipe, I’m sorry I forgot who you are), good thing I was able to save it because it is not only economic but it’s fantastic and mouth-watering. You can serve this as is or with a big scoop of vanilla ice cream. Either way, it’s delicious!

INGREDIENTS

1 Large Can of Peaches (or 2 smaller cans)

1 Bag Yellow Cake Mix

1 Cube of Butter

HOW TO MAKE 3 INGREDIENT PEACH COBBLER

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

Step 2: Pour the peaches including the sauce in a 9 x 13-inch baking pan.

Step 3: Evenly sprinkle the cake mix over the peaches.

Step 4: Scatter the melted butter evenly on top of the cake mix. Use 1 stick butter.

Step 5: Place inside the preheated oven and bake for about 30 minutes. Once done, remove from the oven and serve. Enjoy!

3 INGREDIENT PEACH COBBLER IN 5 MINUTES

Rebecca My go-to dessert that you can make under 5 minutes and with just 3 ingredients! This peach cobbler is the most economic, easy, and fast dessert. With only a large… Main Dish Recipes 3 INGREDIENT PEACH COBBLER IN 5 MINUTES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 1 Large Can of Peaches (or 2 smaller cans)
• 1 Bag Yellow Cake Mix
• 1 Cube of Butter

Instructions

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

Step 2: Pour the peaches including the sauce in a 9 x 13-inch baking pan.

Step 3: Evenly sprinkle the cake mix over the peaches.

Step 4: Scatter the melted butter evenly on top of the cake mix. Use 1 stick butter.

Step 5: Place inside the preheated oven and bake for about 30 minutes. Once done, remove from the oven and serve. Enjoy!

This easy to make Cheesesteak Eggrolls are great either as appetizer or meal. Cut these in half and serve as an appetizer or serve on a plate with some potato fries for dinner. Crispy on the outside with our favorite cheesesteak filling, these eggrolls are guaranteed crowdpleaser! These are no doubt delicious, crisp on every bite with such an amazing flavor that will surely makes your mouth water. You can eat it as is or dip it on a warmed cheese whiz dip.

INGREDIENTS

6 pieces Frozen Steak Um Sliced Steaks or 1/2 Pound very thinly sliced Ribeye

1 tbsp. Vegetable Oil

1 whole Vidalia Onion, Chopped

3 slices American Cheese, Cut Into 3 Strips Each

6 whole Eggroll Wrappers

1 cup Cheese Whiz For Dipping

½ cups Banana Peppers

Small Bowl Of Water For Wetting Your Fingers

Vegetable Oil, For Frying

How to make Cheesesteak Eggrolls

Step 1: Place a little butter in a skillet and saute the onions for about 3 minutes until tender. Set aside.

Step 2: Cook the steak in batches for about a minute each side. Make sure to not overcrowd. Dry the steak to get rid of the grease.

Step 3: In an eggroll wrapper, place enough meat and spatter around a teaspoon of the sauteed onion, and 1/3 slice of cheese.

Step 4: Roll the eggroll and moisten the edge of the wrapper with water to seal. Then, press the ends together and fold in the sides like making a small triangle. Again moisten with water to close.

Step 5: Repeat the same procedure with the remaining batches. Set aside on a plate.

Step 6: To cook, heat the oil to 375 degrees F. Fry the rolls for less than a minute especially if you are using a fryer. Once the eggrolls are crispy and golden brown, transfer to paper towels to drain.

Step 6: Best serve with banana peppers and warmed cheese whiz for dipping. Enjoy!

Cheesesteak Eggrolls

Rebecca This easy to make Cheesesteak Eggrolls are great either as appetizer or meal. Cut these in half and serve as an appetizer or serve on a plate with some potato… Main Dish Recipes Cheesesteak Eggrolls European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 pieces Frozen Steak Um Sliced Steaks or 1/2 Pound very thinly sliced Ribeye
• 1 tbsp. Vegetable Oil
• 1 whole Vidalia Onion, Chopped
• 3 slices American Cheese, Cut Into 3 Strips Each
• 6 whole Eggroll Wrappers
• 1 cup Cheese Whiz For Dipping
• ½ cups Banana Peppers
• Small Bowl Of Water For Wetting Your Fingers
• Vegetable Oil, For Frying

Instructions

Step 1: Place a little butter in a skillet and saute the onions for about 3 minutes until tender. Set aside.

Step 2: Cook the steak in batches for about a minute each side. Make sure to not overcrowd. Dry the steak to get rid of the grease.

Step 3: In an eggroll wrapper, place enough meat and spatter around a teaspoon of the sauteed onion, and 1/3 slice of cheese.

Step 4: Roll the eggroll and moisten the edge of the wrapper with water to seal. Then, press the ends together and fold in the sides like making a small triangle. Again moisten with water to close.

Step 5: Repeat the same procedure with the remaining batches. Set aside on a plate.

Step 6: To cook, heat the oil to 375 degrees F. Fry the rolls for less than a minute especially if you are using a fryer. Once the eggrolls are crispy and golden brown, transfer to paper towels to drain.

Step 6: Best serve with banana peppers and warmed cheese whiz for dipping. Enjoy!

Don’t be intimidated, I know it’s a lot of steps but this classic Shepherd’s pie is simple to make. You can even prepare it ahead!

Ingredients

Meat Filling:

2 tbsp. olive oil

1 cup chopped yellow onion

1 lb. 90% lean ground beef -or ground lamb

2 tsp. dried parsley leaves

1 tsp. dried rosemary leaves

1 tsp. dried thyme leaves

1/2 tsp. salt

1/2 tsp. ground black pepper

1 tbsp. Worcestershire sauce

2 garlic cloves -minced

2 tbsp. all-purpose flour

2 tbsp. tomato paste

1 cup beef broth

1 cup frozen mixed peas & carrots*

1/2 cup frozen corn kernels

Potato Topping:

1 1/2 – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1-inch cubes

8 tbsp. unsalted butter -1 stick

1/3 cup half & half

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 cup parmesan cheese

HOW TO MAKE THE BEST CLASSIC SHEPHERD’S PIE

Make the Meat Filling

In a large skillet, add the oil and heat it over medium-high heat for 2 minutes. Then, add the onions and cook for 5 minutes while occasionally stirring.

Add in the ground beef or ground lamb and break it apart using a wooden spoon. Stir in the parsley, rosemary, thyme, salt, and pepper.

Cook for about 6 to 8 minutes or until the meat is browned. Make sure to stir occasionally.

Add in the Worcestershire sauce and garlic and mix until incorporated. Continue to cook for a minute.

Mix in the flour and pour the tomato paste over. Stir until well combined and no clumps of tomato paste remain.

Pour in the broth and add in the frozen peans, carrots, and frozen corn. Bring to a boil. When the liquid is boiling, simmer for 5 minutes while stirring occasionally. Set aside.

Meanwhile, prepare the oven. Preheat it to 400 degrees F.

Make the potato topping.

In a large pot, place the potatoes and pour enough water to cover them Bring to a boil, then, simmer for 10 to 15 minutes until the potatoes are fork-tender.

Once done, drain the potatoes in a colander and return them to the hot pot. Let the potatoes rest for a minute in the pot so the remaining liquid evaporates.

Then, add in the butter, half and half, garlic powder, salt, and pepper.

Mash the potatoes and mix until all the ingredients are incorporated

Sprinkle the parmesan cheese to the potatoes and stir until well combined.

Assemble the casserole.

Carefully pour the meat mixture into a 9 x 9-inch or 7 x 11-inch baking dish and spread evenly.

Scoop the mashed potatoes over the meat mixture and again spread into an even layer on top.

Once the baking dish looks almost full, place the dish into a rimmed baking sheet. This way the filling will not bubble over into your oven.

Place inside the preheated oven and bake for 15 minutes before serving.

Notes

As a substitute, you can use half cup frozen peas and a half cup of frozen sliced carrots in case you can’t find frozen mixed peas and carrots.

THE BEST CLASSIC SHEPHERD’S PIE

Rebecca Don’t be intimidated, I know it’s a lot of steps but this classic Shepherd’s pie is simple to make. You can even prepare it ahead! Ingredients Meat Filling: 2 tbsp.… Main Dish Recipes THE BEST CLASSIC SHEPHERD’S PIE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 5 voted )

Ingredients

• Meat Filling:
• 2 tbsp. olive oil
• 1 cup chopped yellow onion
• 1 lb. 90% lean ground beef -or ground lamb
• 2 tsp. dried parsley leaves
• 1 tsp. dried rosemary leaves
• 1 tsp. dried thyme leaves
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 tbsp. Worcestershire sauce
• 2 garlic cloves -minced
• 2 tbsp. all-purpose flour
• 2 tbsp. tomato paste
• 1 cup beef broth
• 1 cup frozen mixed peas & carrots*
• 1/2 cup frozen corn kernels
• Potato Topping:
• 1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1-inch cubes
• 8 tbsp. unsalted butter -1 stick
• 1/3 cup half & half
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 cup parmesan cheese

Instructions

Make the Meat Filling

In a large skillet, add the oil and heat it over medium-high heat for 2 minutes. Then, add the onions and cook for 5 minutes while occasionally stirring.

Add in the ground beef or ground lamb and break it apart using a wooden spoon. Stir in the parsley, rosemary, thyme, salt, and pepper.

Cook for about 6 to 8 minutes or until the meat is browned. Make sure to stir occasionally.

Add in the Worcestershire sauce and garlic and mix until incorporated. Continue to cook for a minute.

Mix in the flour and pour the tomato paste over. Stir until well combined and no clumps of tomato paste remain.

Pour in the broth and add in the frozen peans, carrots, and frozen corn. Bring to a boil. When the liquid is boiling, simmer for 5 minutes while stirring occasionally. Set aside.

Meanwhile, prepare the oven. Preheat it to 400 degrees F.

Make the potato topping.

In a large pot, place the potatoes and pour enough water to cover them Bring to a boil, then, simmer for 10 to 15 minutes until the potatoes are fork-tender.

Once done, drain the potatoes in a colander and return them to the hot pot. Let the potatoes rest for a minute in the pot so the remaining liquid evaporates.

Then, add in the butter, half and half, garlic powder, salt, and pepper.

Mash the potatoes and mix until all the ingredients are incorporated

Sprinkle the parmesan cheese to the potatoes and stir until well combined.

Assemble the casserole.

Carefully pour the meat mixture into a 9 x 9-inch or 7 x 11-inch baking dish and spread evenly.

Scoop the mashed potatoes over the meat mixture and again spread into an even layer on top.

Once the baking dish looks almost full, place the dish into a rimmed baking sheet. This way the filling will not bubble over into your oven.

Place inside the preheated oven and bake for 15 minutes before serving.

Notes

As a substitute, you can use half cup frozen peas and a half cup of frozen sliced carrots in case you can't find frozen mixed peas and carrots.