June 2020

How I wish I could go back to my college days. I miss hanging out with my best friends and having those late-night talks on what the future’s gonna be like. Whenever we had problems with our grades and did not know what to do, we just needed each other and everything would make sense and we always found a way to solve any type of problem that came to us then. Anyway, I just remembered all those things because of this recipe that I am sharing with you today. It has a lot of memories and it has a really special place in my heart. This was our favorite food when we were back then. We usually rent a movie and watch it while eating this dip. With very minimal ingredients, you can have the best and affordable appetizer ever! The best thing about this dip is you will only need 5 minutes to prepare and make it. Yeah, that’s how quick it is. Maybe that’s the reason why we always make this. You can add your preferred ingredients. There is nothing wrong with that as long as it goes well with the other ingredients. Be very generous with the cheese too! It is the best part of this amazing dip. What are you waiting for? It’s time to call your friends and have them come over your house. Cherish every moment with them!

INGREDIENTS

1 1/2 cup mayonnaise

1 cup shredded cheddar cheese

4 green onions chopped small

1/2 cup pre-cooked bacon bits

1/2 cup slivered almonds

1 tsp garlic minced

tortilla chips for dipping

HOW TO MAKE 5 MINUTE MILLION DOLLAR DIP

Step 1: Combine mayonnaise, green onions, cheddar cheese,  slivered almonds, garlic, and bacon bits in a large mixing bowl. Stir until well-mixed. Use a spatula to mix all the ingredients.

Step 2: Serve with tortilla chips. Enjoy! (You may also use other chips.)

5 MINUTE MILLION DOLLAR DIP

Rebecca How I wish I could go back to my college days. I miss hanging out with my best friends and having those late-night talks on what the future’s gonna be… Main Dish Recipes 5 MINUTE MILLION DOLLAR DIP European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 4 green onions chopped small
• 1/2 cup pre-cooked bacon bits
• 1/2 cup slivered almonds
• 1 tsp garlic minced
• tortilla chips for dipping

Instructions

Step 1: Combine mayonnaise, green onions, cheddar cheese,  slivered almonds, garlic, and bacon bits in a large mixing bowl. Stir until well-mixed. Use a spatula to mix all the ingredients.

Step 2: Serve with tortilla chips. Enjoy! (You may also use other chips.)

Nothing beats a nice tasting chicken especially when you make it yourself! Let me guide you to this new recipe I have learned. You may have seen or tasted this before but I’m pretty sure that it’s not as good as this. All you need to do is follow these simple steps. It may be 13 steps but I assure you that it’s gonna be worth it! Just a reminder, DO NOT use Margarine or any low-fat alternatives because it will have a huge negative effect on the taste of the dish.

Ingredients

4-5 large chicken breast, boneless

1 stick real butter

1 1/2 cups of self-rising flour

1 1/2 cups of milk

1/2 cup of sour cream

3 cups of chicken broth (reserve for further use)

1 can(s) cream of celery soup

1/2 teaspoon of savory (rosemary or thyme may be used)

4 tablespoons of real butter

salt and pepper to taste

How to make Baked Chicken and Dumplings

Step 1: In a large stockpot, put chicken, 4 tablespoons of butter, pepper, and salt. Pour in water enough to submerge the chicken at least 2 inches high.

Step 2: Cover the stockpot and place it on the stove. Turn the heat to high then bring the chicken mixture to a boil. Turn the heat to low and let it simmer for 30 minutes or until the chicken is tender.

Step 3: Remove the chicken broth when the chicken is tender. Set aside.

Step 4: Ready the oven and preheat to 375 degrees then melt 1 stick of the butter.

Step 5: Once the butter is melted, pour it into a 3-quart baking dish.

Step 6: Transfer the chicken and spread it into the baking dish.

Step 7: Combine milk and flour in a medium bowl. Whisk until well-blended.

Step 8: Pour the milk mixture into over the chicken.

Step 9: Combine cream of celery soup, sour cream, savory, and chicken broth in the same bowl where you mixed the milk and flour.

Step 10: Pour the mixture on top of the chicken.

Step 11: Place in the oven and bake for 30 to 40 minutes or until the color turns golden brown.

Step 12: Remove from the oven and pour the rest of the chicken broth. Put back in the oven and cook for another 5 minutes until the chicken and dumplings absorbed all the broth.

Step 13: Serve and Enjoy!

Baked Chicken and Dumplings

Rebecca Nothing beats a nice tasting chicken especially when you make it yourself! Let me guide you to this new recipe I have learned. You may have seen or tasted this… Main Dish Recipes Baked Chicken and Dumplings European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4-5 large chicken breast, boneless
• 1 stick real butter
• 1 1/2 cups of self-rising flour
• 1 1/2 cups of milk
• 1/2 cup of sour cream
• 3 cups of chicken broth (reserve for further use)
• 1 can(s) cream of celery soup
• 1/2 teaspoon of savory (rosemary or thyme may be used)
• 4 tablespoons of real butter
• salt and pepper to taste

Instructions

Step 1: In a large stockpot, put chicken, 4 tablespoons of butter, pepper, and salt. Pour in water enough to submerge the chicken at least 2 inches high.

Step 2: Cover the stockpot and place it on the stove. Turn the heat to high then bring the chicken mixture to a boil. Turn the heat to low and let it simmer for 30 minutes or until the chicken is tender.

Step 3: Remove the chicken broth when the chicken is tender. Set aside.

Step 4: Ready the oven and preheat to 375 degrees then melt 1 stick of the butter.

Step 5: Once the butter is melted, pour it into a 3-quart baking dish.

Step 6: Transfer the chicken and spread it into the baking dish.

Step 7: Combine milk and flour in a medium bowl. Whisk until well-blended.

Step 8: Pour the milk mixture into over the chicken.

Step 9: Combine cream of celery soup, sour cream, savory, and chicken broth in the same bowl where you mixed the milk and flour.

Step 10: Pour the mixture on top of the chicken.

Step 11: Place in the oven and bake for 30 to 40 minutes or until the color turns golden brown.

Step 12: Remove from the oven and pour the rest of the chicken broth. Put back in the oven and cook for another 5 minutes until the chicken and dumplings absorbed all the broth.

Step 13: Serve and Enjoy!

 

Hi to all the Pork chops lovers here! Today’s recipe will make your mouth water. I recently discovered this amazing dish. I instantly fell in love with it! It has very complex flavors and aside from the ingredients tries adding sour cream, it’s the best. Just follow these 9 easy steps and I assure you that dinners gonna be awesome!

Ingredients

6 pork chops

2-3 Tbsp oil

Salt and pepper for seasoning

onion powder for seasoning

1 large onion sliced

1 (14oz) can cream of mushroom soup

1 (14oz) can cream of chicken soup

1 (10oz) can cream of onion soup

1/2 cup milk

1/4 cup Worcestershire sauce

1/2 small can french fried onions

How to make Smothered Pork Chops

Step 1: Sprinkle the pork chops with onion powder then season with salt and pepper.

Step 2: Place a skillet on the stove and turn the heat to medium and add oil. When the oil is hot, add the pork chops and cook for about 5 minutes or until it turns brown.

Step 3: Remove the pork chops from the skillet and add in the chopped onions. Cook until it becomes caramelized.

Step 4: Prepare the casserole dish or crockpot.

Step 5: Add the pork chops into the crockpot or casserole dish.

Step 6: In a medium bowl, combine Worcestershire sauce, soups, and milk. Whisk until well-blended.

Step 7: Transfer the soup mixture into the casserole with pork chops. Top with french fried onions and place in the oven. Cook at 350 degrees for 1 hour or until the pork chops are cooked completely or tender. (Note: Cooking time for crockpot is 6 to 7 hours on a low setting.)

Step 8: After 1 hour or 6 hours, the pork chops’ color should become golden and the texture is bubbly.

Step 9: Serve hot. Enjoy!

Note: I also add sour cream in this dish. This is optional as some of you may not like the taste of it. It gives a nice flavor to the pork chops. I add it after the pork chops are cooked.

Smothered Pork Chops

Rebecca Hi to all the Pork chops lovers here! Today’s recipe will make your mouth water. I recently discovered this amazing dish. I instantly fell in love with it! It has… Main Dish Recipes Smothered Pork Chops European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 pork chops
• 2-3 Tbsp oil
• Salt and pepper for seasoning
• onion powder for seasoning
• 1 large onion sliced
• 1 (14oz) can cream of mushroom soup
• 1 (14oz) can cream of chicken soup
• 1 (10oz) can cream of onion soup
• 1/2 cup milk
• 1/4 cup Worcestershire sauce
• 1/2 small can french fried onions

Instructions

Step 1: Sprinkle the pork chops with onion powder then season with salt and pepper.

Step 2: Place a skillet on the stove and turn the heat to medium and add oil. When the oil is hot, add the pork chops and cook for about 5 minutes or until it turns brown.

Step 3: Remove the pork chops from the skillet and add in the chopped onions. Cook until it becomes caramelized.

Step 4: Prepare the casserole dish or crockpot.

Step 5: Add the pork chops into the crockpot or casserole dish.

Step 6: In a medium bowl, combine Worcestershire sauce, soups, and milk. Whisk until well-blended.

Step 7: Transfer the soup mixture into the casserole with pork chops. Top with french fried onions and place in the oven. Cook at 350 degrees for 1 hour or until the pork chops are cooked completely or tender. (Note: Cooking time for crockpot is 6 to 7 hours on a low setting.)

Step 8: After 1 hour or 6 hours, the pork chops' color should become golden and the texture is bubbly.

Step 9: Serve hot. Enjoy!

Note: I also add sour cream in this dish. This is optional as some of you may not like the taste of it. It gives a nice flavor to the pork chops. I add it after the pork chops are cooked.

A popular side dish that the whole family enjoys. You can also add some chopped chicken to it and you’ll have a complete meal. This is a no-fuss recipe, a go-to-casserole that is cheesy, hearty, and fulfilling. I keep this recipe on my dinner menu like my mom and her mom before me. When my daughter grows up, I’m pretty sure she’ll be making this for her family, too. This is not only great for a casual dinner, but it’s amazing enough to serve on holidays and gatherings. It’s absolutely delicious – the rice, broccoli, with a creamy sauce combined perfectly together and covered with cheese and crushed potato chips. It’s heaven on a plate!

INGREDIENTS

1 – 1/2 cups of quick-cooking white rice (about 4 cups cooked)

1/2 cup (1 stick) of unsalted butter

1 medium white onion, chopped

4 cups of fresh broccoli, large stems removed and broken into small pieces

1 (10.5 ounces) can of cream of chicken soup

8 ounces processed American cheese, divided (such as Velveeta)

1/2 cup of milk

1/3 cup of crushed potato chips

HOW TO MAKE CHEESY BROCCOLI RICE CASSEROLE

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

Step 2: Follow the package direction to cook the rice accordingly.

Step 3: In a large skillet, melt the butter over medium heat. Stir in the onion and broccoli and cook until transparent.

Step 4: Pour in the soup, and add in the cheese and milk. Mix until the cheese is melted.

Step 5: Once the cheese is melted, remove from the heat and stir in the cooked rice. Scoop the mixture into a lightly greased 8 x 8-inch casserole dish.

Step 6: Top the mixture with the crumbled cheese on top and sprinkle over the crushed potato chips.

Step 7: Place the casserole inside the preheated oven and bake for 30 minutes or until the cheese on top is melted and bubbly. Once done, remove from the oven and serve immediately. Enjoy!

NOTES

If fresh broccoli is not available, you can use a 10-ounce package of chopped frozen broccoli.

CHEESY BROCCOLI RICE CASSEROLE

Rebecca A popular side dish that the whole family enjoys. You can also add some chopped chicken to it and you’ll have a complete meal. This is a no-fuss recipe, a… Main Dish Recipes CHEESY BROCCOLI RICE CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 - 1/2 cups of quick-cooking white rice (about 4 cups cooked)
• 1/2 cup (1 stick) of unsalted butter
• 1 medium white onion, chopped
• 4 cups of fresh broccoli, large stems removed and broken into small pieces
• 1 (10.5 ounces) can of cream of chicken soup
• 8 ounces processed American cheese, divided (such as Velveeta)
• 1/2 cup of milk
• 1/3 cup of crushed potato chips

Instructions

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

Step 2: Follow the package direction to cook the rice accordingly.

Step 3: In a large skillet, melt the butter over medium heat. Stir in the onion and broccoli and cook until transparent.

Step 4: Pour in the soup, and add in the cheese and milk. Mix until the cheese is melted.

Step 5: Once the cheese is melted, remove from the heat and stir in the cooked rice. Scoop the mixture into a lightly greased 8 x 8-inch casserole dish.

Step 6: Top the mixture with the crumbled cheese on top and sprinkle over the crushed potato chips.

Step 7: Place the casserole inside the preheated oven and bake for 30 minutes or until the cheese on top is melted and bubbly. Once done, remove from the oven and serve immediately. Enjoy!

NOTES

If fresh broccoli is not available, you can use a 10-ounce package of chopped frozen broccoli.

This Hawaiian Style Teriyaki Chicken is a popular Japanese-American dish that is super easy to make and tastes better than takeout. So if you’re craving for it but too lazy to go out then I would suggest making it yourself, or if you have company coming over in a few days, this can be prepared easily and ahead. I’m sure this will not disappoint and everyone will be asking for the recipe. These look vibrant, pretty, and are so ready to go onto the grill.

Ingredients

3 pounds chicken thigh ( boneless, skinless )

1 cup of soy sauce

1 cup of water

1 cup of sugar

5 clove(s) garlic ( 3-5 cloves, crushed )

1 ginger root ( 2-3 slices, cut thin and lengthwise )

HOW TO MAKE HAWAIIAN STYLE TERIYAKI CHICKEN

Step 1: In a bowl, combine the water and soy sauce. Then, dissolve the sugar in the liquid.

Step 2: Stir in desired amounts of ginger and garlic. And, add the chicken.

Step 3: Soak the meat in the marinade for at least 24 hours. Although, you can soak the meat in the marinade for up to 3 days.

Step 4: If you want to eat the meat sooner, you can also boil the chicken in the sauce right after you make it.

Step 5: But if you chose to marinate the meat for a few days, you can just cook the meat on the grill. If you are cooking a lot, make sure that the grill is hot enough and stick the meat in on the grill.

Step 6: Add a bit of fresh teriyaki sauce to the pot. It will help steam the grilled chicken to assure the meat ends up very tender and juicy. Best served over buttery rice.

Note: The ratio for the sauce is the basic ratio, you would need to increase it depends on how much meat you will soak. Make sure that there is enough marinade so you can stir the meat freely. If in case, it’s hard to stir just add more sauce.

HAWAIIAN STYLE TERIYAKI CHICKEN

Rebecca This Hawaiian Style Teriyaki Chicken is a popular Japanese-American dish that is super easy to make and tastes better than takeout. So if you’re craving for it but too lazy… Main Dish Recipes HAWAIIAN STYLE TERIYAKI CHICKEN European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 pounds chicken thigh ( boneless, skinless )
• 1 cup of soy sauce
• 1 cup of water
• 1 cup of sugar
• 5 clove(s) garlic ( 3-5 cloves, crushed )
• 1 ginger root ( 2-3 slices, cut thin and lengthwise )

Instructions

Step 1: In a bowl, combine the water and soy sauce. Then, dissolve the sugar in the liquid.

Step 2: Stir in desired amounts of ginger and garlic. And, add the chicken.

Step 3: Soak the meat in the marinade for at least 24 hours. Although, you can soak the meat in the marinade for up to 3 days.

Step 4: If you want to eat the meat sooner, you can also boil the chicken in the sauce right after you make it.

Step 5: But if you chose to marinate the meat for a few days, you can just cook the meat on the grill. If you are cooking a lot, make sure that the grill is hot enough and stick the meat in on the grill.

Step 6: Add a bit of fresh teriyaki sauce to the pot. It will help steam the grilled chicken to assure the meat ends up very tender and juicy. Best served over buttery rice.

Note: The ratio for the sauce is the basic ratio, you would need to increase it depends on how much meat you will soak. Make sure that there is enough marinade so you can stir the meat freely. If in case, it's hard to stir just add more sauce.

I prefer easy furthermore yummy recipes. I’m a mother of a pretty and smart little girl and I work full time. Because I only want the best for my kid, I make sure to serve a balanced meal, and even if I’m always busy I find time to cook for her every day. She’s not a picky eater, she eats anything that I make, which is great because unlike other kids she loves veggies and fruits. She has many favorites and one of them is this snickers caramel apple salad. This is super easy to put together and quick to make, and we usually make this together. Apple slices and chopped snicker bars are dropped in a pudding mix and cool whip mixture, then, mixed thoroughly, and drizzled with caramel sauce on top is incomparable! This is what I meant basically by a balanced meal, it doesn’t matter if she’s eating chocolates or sweets as long as there are fruits or veggies involved. This salad is mouth-watering, a simple and easy recipe to start with, a recipe that mothers like me keep on our menu, a real keeper. I’m pretty sure your kids will be craving for it, and the adults will love it as much as the kids do. This is a certified family-friendly dessert.

Ingredients

1-ounce package Instant vanilla pudding mix 5.1

1/2 cup of milk

1-ounce container Cool Whip thawed, 16

3-4 in medium Golden delicious apples chopped bite-size pieces

5 in Snickers candy bars chopped bite-size pieces

1/2 cup of caramel sauce

HOW TO MAKE SNICKERS CARAMEL APPLE SALAD

Step 1: Place the vanilla pudding mix and pour the milk in a large bowl. Stir with a whisk until incorporated.

Step 2: Using a spatula, fold in the cool whip until thoroughly combined.

Step 3: Then, mix in the chopped apples and snickers candy bars.

Step 4: And drizzle over the caramel sauce.

Step 5: Cover and place the salad inside the fridge for an hour to chill. Serve and enjoy!

SNICKERS CARAMEL APPLE SALAD

Rebecca I prefer easy furthermore yummy recipes. I’m a mother of a pretty and smart little girl and I work full time. Because I only want the best for my kid,… Main Dish Recipes SNICKERS CARAMEL APPLE SALAD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-ounce package Instant vanilla pudding mix 5.1
• 1/2 cup of milk
• 1-ounce container Cool Whip thawed, 16
• 3-4 in medium Golden delicious apples chopped bite-size pieces
• 5 in Snickers candy bars chopped bite-size pieces
• 1/2 cup of caramel sauce

Instructions

Step 1: Place the vanilla pudding mix and pour the milk in a large bowl. Stir with a whisk until incorporated.

Step 2: Using a spatula, fold in the cool whip until thoroughly combined.

Step 3: Then, mix in the chopped apples and snickers candy bars.

Step 4: And drizzle over the caramel sauce.

Step 5: Cover and place the salad inside the fridge for an hour to chill. Serve and enjoy!

This dish received a star rating when I first served this to family and friends. This truly is an excellent meal, scrumptious, and mouth-watering. Easy to put together but slow to cook, thus, the slow cooker. However, you’ll be surprised how great this is. The meat and potatoes are cooked to perfection, they’re fabulously tender, while, the soup is bursting with flavor. This Slow Cooker Green Beans, Ham and Potatoes is a keeper, and every family’s favorite. A tip, you can try adding Dijon Mustard towards the end, when you are cooking the potatoes, this will take this dish from good to perfect!

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Grean Beans, Ham and Potatoes Recipe

Dinner, Lunch, etc…) To SAVE it for later…

Ingredients

2 pounds of fresh green beans, rinsed and trimmed

1 large onion, chopped

3 ham hocks

1 ½ pound of new potatoes, quartered

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of seasoning salt

1 tablespoon of chicken bouillon granules

ground black pepper to taste

How to make Slow Cooker Green Beans, Ham, and Potatoes

Step 1: Cut the beans in half (if they are large) and place them in a slow cooker. Pour water into the slow cooker rarely covering the beans. Add in the onion and ham hocks.

Step 2: Cook on high, covered. Once simmering, turn the heat to low and cook for 2 to 3 hours until the beans are crisp but not done.

Step 3: Add in the potatoes and continue to cook for 45 minutes more.

Step 4: While cooking the potatoes, remove the ham hocks from the slow cooker.

Step 5: Meanwhile, separate the meat from the bones, then, cho[ or shred the meat. Bring the meat back into the slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper.

Step 6: Continue cooking until the potatoes are done. You can adjust the seasoning as desired.

Step 7: Once done and ready to serve use a slotted spoon to scoop out the beans and ham and transfer to a serving dish with a little broth. Enjoy!

Slow Cooker Green Beans, Ham and Potatoes

Rebecca This dish received a star rating when I first served this to family and friends. This truly is an excellent meal, scrumptious, and mouth-watering. Easy to put together but slow… Main Dish Recipes Slow Cooker Green Beans, Ham and Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 2 pounds of fresh green beans, rinsed and trimmed
• 1 large onion, chopped
• 3 ham hocks
• 1 ½ pound of new potatoes, quartered
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of seasoning salt
• 1 tablespoon of chicken bouillon granules
• ground black pepper to taste

Instructions

Step 1: Cut the beans in half (if they are large) and place them in a slow cooker. Pour water into the slow cooker rarely covering the beans. Add in the onion and ham hocks.

Step 2: Cook on high, covered. Once simmering, turn the heat to low and cook for 2 to 3 hours until the beans are crisp but not done.

Step 3: Add in the potatoes and continue to cook for 45 minutes more.

Step 4: While cooking the potatoes, remove the ham hocks from the slow cooker.

Step 5: Meanwhile, separate the meat from the bones, then, cho[ or shred the meat. Bring the meat back into the slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper.

Step 6: Continue cooking until the potatoes are done. You can adjust the seasoning as desired.

Step 7: Once done and ready to serve use a slotted spoon to scoop out the beans and ham and transfer to a serving dish with a little broth. Enjoy!

This is yet another easy recipe for a casserole. This melt in your mouth enchilada casserole is love! Perfect for a weeknight dinner with family or to serve in gatherings. The cheesy layer, a bit of tang, and all the amazing flavors just burst in your mouth. It’s a satisfyingly scrumptious meal that hits the spot!

INGREDIENTS

2 spray(s) cooking spray

1 1/2 tablespoons olive oil

3 cup(s), chopped uncooked onion(s), divided

1 pound(s) cremini mushroom(s), sliced 1/4-in thick

2 medium uncooked zucchini, halved lengthwise, sliced 1/4-in thick

1 1/2 teaspoons table salt, divided

28 oz canned diced tomatoes, fire-roasted (undrained)

1 item(s) canned chipotle peppers in adobo sauce, chopped (optional)

4 clove(s), medium garlic clove(s), smashed

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoons dried oregano

12 oz cooked boneless skinless chicken breast(s), shredded with two forks

18 small corn tortilla(s), 4-in each

6 oz low fat shredded cheddar cheese, or jack cheese

3/4 cup(s) reduced-fat sour cream

How to make Shredded Chicken-Enchilada Casserole

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

Step 2: Spray a 9 x 13-inch baking dish with cooking spray.

Step 3: Heat oil in a large nonstick skillet over medium heat. Once the oil is hot, drop 2 cups of onion and cook for 2 to 3 minutes while stirring occasionally until translucent.

Step 4: Then, add in the mushrooms, zucchini, and salt. Continue to cook and stir for another 15 to 20 minutes until the vegetables are softened.

Step 5: Meanwhile, prepare the sauce. Place the tomatoes, chipotle, remaining onion, garlic, chili powder, cumin, oregano, and salt into a blender to puree.

Step 6: Once the vegetables are cooked, transfer them into a medium mixing bowl. Stir in the chicken and 1 cup of tomato sauce.

Step 7: Pour half a cup of tomato sauce in the greased baking dish and top it with 6 overlapping tortillas.

Step 8: Place half of the chicken mixture and half cup of cheese over, then, again the tortillas, chicken mixture, and cheese (in order). Repeat until you finish the rest, with the cheese as the last layer.

Step 9: Place inside the preheated oven and bake for about 15 to 20 minutes or until golden and the top is bubbling.

Step 10: Then, remove from the oven and let it rest for 5 to 10 minutes.

Step 11: Serve each slice with 1 tablespoon sour cream. Enjoy!

Shredded Chicken-Enchilada Casserole

Rebecca This is yet another easy recipe for a casserole. This melt in your mouth enchilada casserole is love! Perfect for a weeknight dinner with family or to serve in gatherings.… Main Dish Recipes Shredded Chicken-Enchilada Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 spray(s) cooking spray
• 1 1/2 tablespoons olive oil
• 3 cup(s), chopped uncooked onion(s), divided
• 1 pound(s) cremini mushroom(s), sliced 1/4-in thick
• 2 medium uncooked zucchini, halved lengthwise, sliced 1/4-in thick
• 1 1/2 teaspoons table salt, divided
• 28 oz canned diced tomatoes, fire-roasted (undrained)
• 1 item(s) canned chipotle peppers in adobo sauce, chopped (optional)
• 4 clove(s), medium garlic clove(s), smashed
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoons dried oregano
• 12 oz cooked boneless skinless chicken breast(s), shredded with two forks
• 18 small corn tortilla(s), 4-in each
• 6 oz low fat shredded cheddar cheese, or jack cheese
• 3/4 cup(s) reduced-fat sour cream

Instructions

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

Step 2: Spray a 9 x 13-inch baking dish with cooking spray.

Step 3: Heat oil in a large nonstick skillet over medium heat. Once the oil is hot, drop 2 cups of onion and cook for 2 to 3 minutes while stirring occasionally until translucent.

Step 4: Then, add in the mushrooms, zucchini, and salt. Continue to cook and stir for another 15 to 20 minutes until the vegetables are softened.

Step 5: Meanwhile, prepare the sauce. Place the tomatoes, chipotle, remaining onion, garlic, chili powder, cumin, oregano, and salt into a blender to puree.

Step 6: Once the vegetables are cooked, transfer them into a medium mixing bowl. Stir in the chicken and 1 cup of tomato sauce.

Step 7: Pour half a cup of tomato sauce in the greased baking dish and top it with 6 overlapping tortillas.

Step 8: Place half of the chicken mixture and half cup of cheese over, then, again the tortillas, chicken mixture, and cheese (in order). Repeat until you finish the rest, with the cheese as the last layer.

Step 9: Place inside the preheated oven and bake for about 15 to 20 minutes or until golden and the top is bubbling.

Step 10: Then, remove from the oven and let it rest for 5 to 10 minutes.

Step 11: Serve each slice with 1 tablespoon sour cream. Enjoy!

What a lovely day! The sun is up, the kids are playing outside, and here I am in the kitchen drinking my coffee. Today I decided to make Peach Dumplings. This is not the first time I am making this but I haven’t had a chance to make this in a long time. I’m excited, and my kids are looking forward to it. This recipe is simple, and to make this amazing peach dumpling is not difficult at all. The ingredients are easily found, and most of it I think you already have. This dessert makes me want to go outside, beside the pool with my sunglasses on. This is a late summer dessert that you can serve all year round. Use either fresh peaches when in season or canned and still it’s going to be amazing! It’s delicious, sweet, and buttery. You can even use the sauce as a drizzle or serve it with a scoop of ice cream or both!

INGREDIENTS

2 whole large peaches

2 8 oz cans crescent rolls

2 sticks butter

1-1/2 cup sugar

1 teaspoon vanilla

cinnamon, to taste

1 1/2 cups orange juice

How to make Peach Dumplings

Step 1: Peel the peaches and cut into 8 slices.

Step 2: Lay the crescent rolls and place each peace slice on the rolls.

Step 3: Roll tightly and line them in a 9 x 13-inch buttered pan.

Step 4: Melt the butter. Add in the sugar while barely stirring.

step 5: Add in the vanilla and stir.

Step 6: Pour the mixture on top of the peaches.

Step 7: Then, the orange juice around the edges of the pan.

Step 8: Sprinkle a generous amount of cinnamon.

Step 9: Place inside the oven and bake at 350 degrees for about 40 minutes.

Step 10: Once done, remove from the oven and serve with ice cream. Drizzle the sweet sauce from the pan on top of the dumplings. Enjoy!

Peach Dumplings Recipe

Rebecca What a lovely day! The sun is up, the kids are playing outside, and here I am in the kitchen drinking my coffee. Today I decided to make Peach Dumplings.… Main Dish Recipes Peach Dumplings Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 whole large peaches
• 2 8 oz cans crescent rolls
• 2 sticks butter
• 1-1/2 cup sugar
• 1 teaspoon vanilla
• cinnamon, to taste
• 1 1/2 cups orange juice

Instructions

Step 1: Peel the peaches and cut into 8 slices.

Step 2: Lay the crescent rolls and place each peace slice on the rolls.

Step 3: Roll tightly and line them in a 9 x 13-inch buttered pan.

Step 4: Melt the butter. Add in the sugar while barely stirring.

step 5: Add in the vanilla and stir.

Step 6: Pour the mixture on top of the peaches.

Step 7: Then, the orange juice around the edges of the pan.

Step 8: Sprinkle a generous amount of cinnamon.

Step 9: Place inside the oven and bake at 350 degrees for about 40 minutes.

Step 10: Once done, remove from the oven and serve with ice cream. Drizzle the sweet sauce from the pan on top of the dumplings. Enjoy!

Today we had a family picnic. The kids were so happy. I can’t remember the last time we had such an amazing day. It’s a fun day for all of us. The weather was good, laughter filled the entire picnic area, and we bonded over this crazy delicious pie-peach cobbler. This dessert was the highlight of our day. The kids specifically requested to have this. We gobbled all the way through. This pie-peach cobbler is my family’s favorite, although, I only make this on special occasions. I called it a lazy man’s pie-peach cobbler because it is way to easy to make. You just need to mix the ingredients, and when you add the fruits there is no need to stir as the batter will rise and absorb them. Pop this into the oven and wait until it’s done. It’s a perfect dessert, definitely deserves a 5-star, and it’s a keeper! Try this and you’ll see what I’m babbling about. I assure you this will make your day. Have a fruitful day you all!

Ingredients

1 stick of butter or margarine

1 cup of milk

1 cup of sugar

1 cup of flour

1 teaspoon of baking powder

A dash of salt

1-quart of sweetened fruit (peaches, cherries, blackberries, etc.)

How to make Pie- Peach Cobbler

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

Step 2: Melt the butter in a baking pan.

Step 3: Mix the flour, sugar, baking powder, salt, and milk in a bowl.

Step 4: Pour the mixture over the melted butter.

Step 5: Spread the fruit over the batter but do not stir. When the batter rises, it will just absorb the fruit flavor.

Step 6: Place the baking pan inside the preheated oven and bake the pie for an hour. When done, remove from the oven and serve immediately. Great with whipped cream or vanilla ice cream. Enjoy!

“Lazy Man’s” Pie- Peach Cobbler

Rebecca Today we had a family picnic. The kids were so happy. I can’t remember the last time we had such an amazing day. It’s a fun day for all of… Main Dish Recipes “Lazy Man’s” Pie- Peach Cobbler European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 3 voted )

Ingredients

• 1 stick of butter or margarine
• 1 cup of milk
• 1 cup of sugar
• 1 cup of flour
• 1 teaspoon of baking powder
• A dash of salt
• 1-quart of sweetened fruit (peaches, cherries, blackberries, etc.)

Instructions

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

Step 2: Melt the butter in a baking pan.

Step 3: Mix the flour, sugar, baking powder, salt, and milk in a bowl.

Step 4: Pour the mixture over the melted butter.

Step 5: Spread the fruit over the batter but do not stir. When the batter rises, it will just absorb the fruit flavor.

Step 6: Place the baking pan inside the preheated oven and bake the pie for an hour. When done, remove from the oven and serve immediately. Great with whipped cream or vanilla ice cream. Enjoy!