June 2020

These sausage cheese balls are the perfect appetizer. Always a hit every time I make them. They are not only great to serve on special occasions but during dinner with family or friends. I will not wait until there is an occasion to serve something delicious. These little balls are pretty easy to put together and are quick to make so I can serve them whenever. The ingredients are readily available, simple, you might even have them in your pantry. The kids can help, too. Ask them to form the mixture into balls, I bet they will dive into doing it fast! This can be a fun cooking activity for kids. I’m sure they will be glad to help.

Sausage Cheese Balls are not your regular meatballs, they are a little bready in a good way, unique in texture but are deliciously addictive! I get overwhelming compliments whenever I make these beauties. Most of them asked for the recipe, that is why I thought why not share it with everybody? This recipe is a no-fuss, I’m sure you’ll be able to follow through and make these amazing Sausage Cheese Balls. It’s worth sharing!

INGREDIENTS

2 pounds pork sausage

1 1/2 cups buttermilk baking mix

16 ounces shredded Cheddar cheese

1/2 cup diced onion

1/2 cup chopped celery

1/2 teaspoon garlic powder

How to make Sausage Cheese Balls

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.

Step 2: In a bowl, combine the sausage, baking mix, cheddar cheese, onion, celery, and garlic powder. Mix until incorporated.

Step 3: Scoop and form an inch ball. Do this for the rest of the mixture.

Step 4: Place the balls half-inch apart on an ungreased cookie sheet.

Step 5: Put in the preheated oven and bake for 15 minutes or until golden brown. Once done, remove from the oven and transfer to a serving plate. Serve immediately. Enjoy!

Sausage Cheese Balls

Rebecca These sausage cheese balls are the perfect appetizer. Always a hit every time I make them. They are not only great to serve on special occasions but during dinner with… Main Dish Recipes Sausage Cheese Balls European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds pork sausage
• 1 1/2 cups buttermilk baking mix
• 16 ounces shredded Cheddar cheese
• 1/2 cup diced onion
• 1/2 cup chopped celery
• 1/2 teaspoon garlic powder

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.

Step 2: In a bowl, combine the sausage, baking mix, cheddar cheese, onion, celery, and garlic powder. Mix until incorporated.

Step 3: Scoop and form an inch ball. Do this for the rest of the mixture.

Step 4: Place the balls half-inch apart on an ungreased cookie sheet.

Step 5: Put in the preheated oven and bake for 15 minutes or until golden brown. Once done, remove from the oven and transfer to a serving plate. Serve immediately. Enjoy!

Like many other casseroles that I’ve already shared, this Beef Stroganoff is on top of my list. It is the ultimate comfort food, the next level stroganoff recipe that I love so much! The ingredients are the perfect combination and are cooked excellently. It has a rich flavorful sauce that no one can resist. This is a modest dish, turned out inexpensive. You can use some leftover roast beef, chopped leftover steak, or even store-bought pre-cooked roast. The noodles are soaked into the creamy and gravy sauce for more flavor. Just make sure that the noodles are only slightly undercooked so it’ll not get mushy once baked. This casserole is to die for! Every bite is crazy delicious, the flavors bursting to leave your mouth watery and you asking for more. And this stroganoff casserole is very easy to make, you just need to mix the ingredients, pour in a casserole dish, and bake until hot and bubbly. Top with some parmesan cheese and serve.

INGREDIENTS

1 can cream of mushroom soup

1 can cream of chicken soup

8 oz of sour cream

12 oz of uncooked egg noodles

1 pound of ground beef

⅓ cup of grated parmesan cheese

HOW TO MAKE BEEF STROGANOFF CASSEROLE

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

Step 2: Brown the ground beef in a skillet and drain off any excess fat.

Step 3: Follow the package instruction to cook the noodles. Once cooked, drain the water.

Step 4: Put the mushroom soup, chicken soup, and sour cream in a bowl. Mix until well combined.

Step 5: Add in the beef and noodles.

Step 6: Pour the mixture into a 10 x 13-inch casserole dish. Use a foil to cover the casserole.

Step 7: Place inside the preheated oven and bake for 30 to 40 minutes.

Step 8: Remove from the oven and sprinkle with parmesan cheese. Serve immediately. Enjoy!

BEEF STROGANOFF CASSEROLE

Rebecca Like many other casseroles that I’ve already shared, this Beef Stroganoff is on top of my list. It is the ultimate comfort food, the next level stroganoff recipe that I… Main Dish Recipes BEEF STROGANOFF CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 8 oz of sour cream
• 12 oz of uncooked egg noodles
• 1 pound of ground beef
• ⅓ cup of grated parmesan cheese

Instructions

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

Step 2: Brown the ground beef in a skillet and drain off any excess fat.

Step 3: Follow the package instruction to cook the noodles. Once cooked, drain the water.

Step 4: Put the mushroom soup, chicken soup, and sour cream in a bowl. Mix until well combined.

Step 5: Add in the beef and noodles.

Step 6: Pour the mixture into a 10 x 13-inch casserole dish. Use a foil to cover the casserole.

Step 7: Place inside the preheated oven and bake for 30 to 40 minutes.

Step 8: Remove from the oven and sprinkle with parmesan cheese. Serve immediately. Enjoy!

Are you looking for a delicious dessert for tonight? You came to the right page! I highly recommend you try this amazing cake. I was amazed the first time I tried this. I never thought it would be so good. I love a cake that is moist inside hence, this Moist Pineapple Cake! My best friend introduced me to this recipe. I am so glad that she taught me how to this. I was hesitant at first to even try it because I didn’t think it has potential but I was wrong to even think that! By the way, make sure to refrigerate the cake for at least 1 hour to cool it. It is best to eat cold and drink a hot nice coffee. I can imagine how you would react while eating this cake and sipping your hot coffee. Give this a try, I promise it won’t disappoint you.

INGREDIENTS

FOR THE CAKE

1 can(s) crushed pineapple in 100% juice (large can – 20oz) – do not drain

2 cups all-purpose flour

1 1/2 cups sugar

2 large eggs

2 teaspoons baking soda

FOR THE FROSTING

8 oz cream cheese, room temp

1 stick unsalted butter, room temp

2 cups powdered sugar

1 teaspoon vanilla

2 tablespoons milk

How to make Moist Pineapple Cake Topped With Cream Cheese Frosting

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

Step 2: Combine all the cake ingredients in a large mixing bowl. Mix using your clean hand. You can also use a beater.

Step 3: Transfer the mixture into the prepared 9×13 glass pan.

Step 4: Place inside the oven and bake for 30 to 40 minutes or until the color turns golden brown.

Step 5: Meanwhile, in a mixing bowl, combine all the ingredients for the frosting. Whisk until well-mixed.

Step 6: Remove the baking dish from the oven and let it sit on a wire rack to cool.

Step 7: Spread the frosting all over the cake

Step 8: Place the cake inside the fridge to cool.

Step 9: Serve cold. Enjoy!

Moist pineapple cake topped with cream cheese frosting

Rebecca Are you looking for a delicious dessert for tonight? You came to the right page! I highly recommend you try this amazing cake. I was amazed the first time I… Main Dish Recipes Moist pineapple cake topped with cream cheese frosting European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 11 voted )

Ingredients

• FOR THE CAKE
• 1 can(s) crushed pineapple in 100% juice (large can – 20oz) – do not drain
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons baking soda
• FOR THE FROSTING
• 8 oz cream cheese, room temp
• 1 stick unsalted butter, room temp
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons milk

Instructions

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

Step 2: Combine all the cake ingredients in a large mixing bowl. Mix using your clean hand. You can also use a beater.

Step 3: Transfer the mixture into the prepared 9x13 glass pan.

Step 4: Place inside the oven and bake for 30 to 40 minutes or until the color turns golden brown.

Step 5: Meanwhile, in a mixing bowl, combine all the ingredients for the frosting. Whisk until well-mixed.

Step 6: Remove the baking dish from the oven and let it sit on a wire rack to cool.

Step 7: Spread the frosting all over the cake

Step 8: Place the cake inside the fridge to cool.

Step 9: Serve cold. Enjoy!

This dish is just pure awesome! Layers of delicious wonders of meat and noodles. You really need to try this because I am sure that you need this in your life. I made this two days ago and I’m thinking of making this again today! All the layers will surely give you a satisfying feeling. The taste of melted cheese, slightly toasted ground beef, and al dente pasta noodles will make you want to eat more. Are you already craving for this? I know! I think it’s time to find all these ingredients and prepare to be mind blown! Enjoy!

INGREDIENTS

8 oz. egg noodles, cooked and drained

1 pound lean ground beef

2 (8 oz.) cans tomato sauce

1 cup cottage cheese

1 (8 oz.) package cream cheese, room temperature

1/3 cup sour cream

1/4 cup green onions, finely chopped

2 tablespoons unsalted butter, melted

2/3 cup cheddar cheese, grated

Kosher salt and freshly ground pepper, to taste

How to make Martha’s Company Casserole

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

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

Step 3: Place a large skillet on the stove and turn the heat to medium-high. Add the beef and cook until the color turns brown. Set aside the excess oil.

Step 4: Pour the tomato sauce and cook for 2 to 3 minutes. Remove from the heat.

Step 5: Combine cream cheese, sour cream, cottage cheese, and green onions in a medium bowl. Stir until well-mixed.

Step 6: Arrange the 1/2 cooked noodles into the greased baking dish then add the cream cheese mixture on top.

Step 7: Spread the rest of the noodles on top of the cream cheese mixture then pour the melted butter on top of the noodles.

Step 8: Add in the beef mixture on top of the noodles and garnish with cheddar cheese.

Step 9: Place inside the preheated oven and bake for 45 minutes or until the cheese is melted.

Step 10: Remove the baking dish from the oven and place on a wire rack. Let it cool for 10 to 15 minutes.

Step 11: Serve and enjoy!

Martha’s Company Casserole

Rebecca This dish is just pure awesome! Layers of delicious wonders of meat and noodles. You really need to try this because I am sure that you need this in your… Main Dish Recipes Martha’s Company Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 oz. egg noodles, cooked and drained
• 1 pound lean ground beef
• 2 (8 oz.) cans tomato sauce
• 1 cup cottage cheese
• 1 (8 oz.) package cream cheese, room temperature
• 1/3 cup sour cream
• 1/4 cup green onions, finely chopped
• 2 tablespoons unsalted butter, melted
• 2/3 cup cheddar cheese, grated
• Kosher salt and freshly ground pepper, to taste

Instructions

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

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

Step 3: Place a large skillet on the stove and turn the heat to medium-high. Add the beef and cook until the color turns brown. Set aside the excess oil.

Step 4: Pour the tomato sauce and cook for 2 to 3 minutes. Remove from the heat.

Step 5: Combine cream cheese, sour cream, cottage cheese, and green onions in a medium bowl. Stir until well-mixed.

Step 6: Arrange the 1/2 cooked noodles into the greased baking dish then add the cream cheese mixture on top.

Step 7: Spread the rest of the noodles on top of the cream cheese mixture then pour the melted butter on top of the noodles.

Step 8: Add in the beef mixture on top of the noodles and garnish with cheddar cheese.

Step 9: Place inside the preheated oven and bake for 45 minutes or until the cheese is melted.

Step 10: Remove the baking dish from the oven and place on a wire rack. Let it cool for 10 to 15 minutes.

Step 11: Serve and enjoy!

This is such a simple cake but agreeably delicious! It is a moist, dense, sweet cake with cream cheese frosting. An insanely good key lime pound cake that will satisfy your sweet tooth.

INGREDIENTS

4 sticks butter, that’s 1 pound, room temperature

3 cups of sugar

6 large eggs, room temperature

4 cups all-purpose flour

1/2 cup fresh key lime juice

1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)

4 teaspoons key lime zest, minced

1 teaspoon vanilla

FOR THE KEY LIME CREAM CHEESE ICING

8 ounces cream cheese, room temperature

3-4 tablespoons butter, room temperature

4 cups confectioner’s sugar

1/4 cup freshly squeezed key lime juice

2-3 teaspoons key lime zest

1 teaspoon vanilla extract

How to make Key Lime Poundcake with Key Lime Cream Cheese Icing

Step 1: Prepare the oven. Preheat it to 300 degrees. Grease a 10-inch tube pan with a non-stick spray. It is okay to use a 10 1/2-inch pan, too.

Step 2: Beat the butter with a stand-up or electric mixer until light and fluffy. Mix in the sugar and beat for 5 minutes more.

Step 3: Add the eggs one at a time while beating every after each addition.

Step 4: Stir in the juice, milk, zest, and vanilla until well combined.

Step 5: Mix the butter-egg mixture alternatively with the key lime juice and milk mixture using your hand. ake sure to start and end with flour. Mix just until combined.

Step 6: Evenly pour the batter in the tube pan. Lightly tap to lose any air bubbles.

Step 7: Place inside the preheated oven and bake for 45 minutes. It is done once the toothpick inserted in the middle comes out clean.

Step 8: Remove from the oven and cool in the pan for 20 to 25 minutes. Then, transfer the cake to a cooling rack to cool completely.

TO MAKE KEY LIME CREAM CHEESE ICING

Step 1: Beat the cream cheese and butter with a hand mixer until well combined.

Step 2: Add in the confectioner’s sugar. Beat thoroughly until smooth and fluffy.

Step 3: Drizzle the lime juice and add in the zest followed by the vanilla. Mix until incorporated.

Step 4: Ice the cake and fill the middle hole with the excess key lime cream cheese icing.

Key Lime Poundcake with Key Lime Cream Cheese Icing

Rebecca This is such a simple cake but agreeably delicious! It is a moist, dense, sweet cake with cream cheese frosting. An insanely good key lime pound cake that will satisfy… Main Dish Recipes Key Lime Poundcake with Key Lime Cream Cheese Icing European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 sticks butter, that’s 1 pound, room temperature
• 3 cups of sugar
• 6 large eggs, room temperature
• 4 cups all-purpose flour
• 1/2 cup fresh key lime juice
• 1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
• 4 teaspoons key lime zest, minced
• 1 teaspoon vanilla
• FOR THE KEY LIME CREAM CHEESE ICING
• 8 ounces cream cheese, room temperature
• 3-4 tablespoons butter, room temperature
• 4 cups confectioner’s sugar
• 1/4 cup freshly squeezed key lime juice
• 2-3 teaspoons key lime zest
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the oven. Preheat it to 300 degrees. Grease a 10-inch tube pan with a non-stick spray. It is okay to use a 10 1/2-inch pan, too.

Step 2: Beat the butter with a stand-up or electric mixer until light and fluffy. Mix in the sugar and beat for 5 minutes more.

Step 3: Add the eggs one at a time while beating every after each addition.

Step 4: Stir in the juice, milk, zest, and vanilla until well combined.

Step 5: Mix the butter-egg mixture alternatively with the key lime juice and milk mixture using your hand. ake sure to start and end with flour. Mix just until combined.

Step 6: Evenly pour the batter in the tube pan. Lightly tap to lose any air bubbles.

Step 7: Place inside the preheated oven and bake for 45 minutes. It is done once the toothpick inserted in the middle comes out clean.

Step 8: Remove from the oven and cool in the pan for 20 to 25 minutes. Then, transfer the cake to a cooling rack to cool completely.

TO MAKE KEY LIME CREAM CHEESE ICING

Step 1: Beat the cream cheese and butter with a hand mixer until well combined.

Step 2: Add in the confectioner's sugar. Beat thoroughly until smooth and fluffy.

Step 3: Drizzle the lime juice and add in the zest followed by the vanilla. Mix until incorporated.

Step 4: Ice the cake and fill the middle hole with the excess key lime cream cheese icing.

This Fried Cabbage and Kielbasa Skillet is by far one of the best dishes I have ever cooked and eaten! The simplicity of this dish is just mind-blowing. For anyone looking for a delicious and healthy dish, this is the one you are looking for! For me, it has all the quality of a perfect meal. A very satisfying food to eat when you are trying to cut out any type of meat in your life. I don’t know but maybe this is my way of trying out to be vegan. Though this has Kielbasa in it, it’s just one piece. Lately, I’ve been thinking of giving it a try. I am sure that is the start! One step at a time!

INGREDIENTS

1 (14 oz.) package kielbasa, thinly sliced

1 large head green cabbage, cored and sliced

4 cloves garlic, minced

1/2 yellow onion, finely chopped

3 tablespoons olive oil

3 tablespoons unsalted butter

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 teaspoon paprika

1/4-1/2 teaspoon red pepper flakes

Kosher salt and freshly ground pepper, to taste

Fresh parsley, optional, garnish

How to make Fried Cabbage And Kielbasa Skillet

Step 1: Place a skillet on the stove and turn the heat to medium-high. Add oil and saute the chopped onion until translucent.

Step 2: Add the garlic and saute for another 1-2 minutes until lightly brown.

Step 3: Pour the vinegar and stir and scrape the bottom part of the pan.

Step 4: Set aside the onions and garlic then toss in the sliced kielbasa. Cook for 2 to 3 minutes each side until the color turns brown.

Step 5: Add in Dijon mustard and butter into the pan and toss in the cabbage. Stir until well combined then season with red pepper flakes, paprika, salt, and pepper.

Step 6: Cook the added ingredients for 5 to 10 minutes or until the cabbage is cooked and the edges are brown.

Step 7: Remove the pan from the stove.

Step 8: Garnish with parsley. Serve and enjoy!

Note: This dish is best served, hot!

Fried Cabbage And Kielbasa Skillet

Rebecca This Fried Cabbage and Kielbasa Skillet is by far one of the best dishes I have ever cooked and eaten! The simplicity of this dish is just mind-blowing. For anyone… Main Dish Recipes Fried Cabbage And Kielbasa Skillet European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 (14 oz.) package kielbasa, thinly sliced
• 1 large head green cabbage, cored and sliced
• 4 cloves garlic, minced
• 1/2 yellow onion, finely chopped
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1/4-1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper, to taste
• Fresh parsley, optional, garnish

Instructions

Step 1: Place a skillet on the stove and turn the heat to medium-high. Add oil and saute the chopped onion until translucent.

Step 2: Add the garlic and saute for another 1-2 minutes until lightly brown.

Step 3: Pour the vinegar and stir and scrape the bottom part of the pan.

Step 4: Set aside the onions and garlic then toss in the sliced kielbasa. Cook for 2 to 3 minutes each side until the color turns brown.

Step 5: Add in Dijon mustard and butter into the pan and toss in the cabbage. Stir until well combined then season with red pepper flakes, paprika, salt, and pepper.

Step 6: Cook the added ingredients for 5 to 10 minutes or until the cabbage is cooked and the edges are brown.

Step 7: Remove the pan from the stove.

Step 8: Garnish with parsley. Serve and enjoy!

Note: This dish is best served, hot!

A hearty, warm, yet light One-Pot Beef Stroganoff Soup that is made and serves with love is all you need for a gloomy afternoon. It is one of the best comfort food ever made – creamy and savory that will lighten up your day.

INGREDIENTS

2 tablespoons unsalted butter

1 pound flank or sirloin steak, thinly sliced into bite-sized strips

8 ounces cremini mushrooms, sliced

1 small sweet onion, diced

4 cloves garlic, minced

2 tablespoons tomato paste

1/2 cup white wine

1 tablespoon Worcestershire sauce

5 cups beef stock

1 1/2 cups dried egg noodles

1/2 cup sour cream

2 tablespoons all-purpose flour

Fresh parsley, chopped

Kosher salt and freshly ground black pepper, to taste

How to make One-Pot Beef Stroganoff Soup

Step 1: Place the butter in a large pot or Dutch oven to melt over medium-high heat.

Step 2: Season the meat with salt and pepper. Place in the pot with melted butter and cook until browned. Transfer the meat once browned to a plate or bowl. Set aside.

Step 3: Add in the onions and mushrooms and continue to cook for 5 minutes or until softened.

Step 4: Add in the garlic. Cook for another minute.

Step 5: Add in the tomato paste and white wine into the pot and stir. Cook for about 3 minutes or until the liquid is reduced in half. Scrape the bits with a wooden spoon from the bottom of the pan.

Step 6: Add in the Worcestershire sauce and beef stock. Bring to a boil.

Step 7: Stir int the egg noodles and reduce the heat to a simmer. Cook the noodles for about 5 to 7 minutes to al dente.

Step 8: Place the flour and sour cream in a bowl. Add in half a cup of the hot sauce. Whisk until incorporated.

Step 9: Pour the mixture into the pot while stirring constantly and continue to simmer for 5 minutes.

Step 10: Transfer the meat back to the pot and continue to cook until thoroughly heated. Adjust the seasoning to your preferred taste. Garnish with some fresh parsley before serving. Enjoy!

One-Pot Beef Stroganoff Soup

Rebecca A hearty, warm, yet light One-Pot Beef Stroganoff Soup that is made and serves with love is all you need for a gloomy afternoon. It is one of the best… Main Dish Recipes One-Pot Beef Stroganoff Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons unsalted butter
• 1 pound flank or sirloin steak, thinly sliced into bite-sized strips
• 8 ounces cremini mushrooms, sliced
• 1 small sweet onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup white wine
• 1 tablespoon Worcestershire sauce
• 5 cups beef stock
• 1 1/2 cups dried egg noodles
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped
• Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: Place the butter in a large pot or Dutch oven to melt over medium-high heat.

Step 2: Season the meat with salt and pepper. Place in the pot with melted butter and cook until browned. Transfer the meat once browned to a plate or bowl. Set aside.

Step 3: Add in the onions and mushrooms and continue to cook for 5 minutes or until softened.

Step 4: Add in the garlic. Cook for another minute.

Step 5: Add in the tomato paste and white wine into the pot and stir. Cook for about 3 minutes or until the liquid is reduced in half. Scrape the bits with a wooden spoon from the bottom of the pan.

Step 6: Add in the Worcestershire sauce and beef stock. Bring to a boil.

Step 7: Stir int the egg noodles and reduce the heat to a simmer. Cook the noodles for about 5 to 7 minutes to al dente.

Step 8: Place the flour and sour cream in a bowl. Add in half a cup of the hot sauce. Whisk until incorporated.

Step 9: Pour the mixture into the pot while stirring constantly and continue to simmer for 5 minutes.

Step 10: Transfer the meat back to the pot and continue to cook until thoroughly heated. Adjust the seasoning to your preferred taste. Garnish with some fresh parsley before serving. Enjoy!

A velvety, smooth homemade Vanilla Custard is a staple, great to serve with fresh berries or cinnamon. Place a scoop in a bowl and top with fresh berries for a light, healthy, and refreshing breakfast. It is amazing served warm for a snack, too. At first, it is intimidating and looks like a little hard work to make but it’s actually pretty simple. Whip up a batch, and you’ll end up making it again and again because it’s so good and anything top with sweet cream a is a happy booster. Old-Fashioned Vanilla Custard is on my favorite list, and why not? It is a must, can be eaten plain, is used in creme brulee, and other baked desserts. And vanilla goes along with just about anything! Top it with crumbled cookies, crushed candy, fresh fruit, fresh mint, or chocolate chips which are few of my favorite vanilla toppings. I love adding some flavor to it after I finish making the custard, like espresso, coffee, or almond extract, even freshly ground nutmeg or cinnamon. Amazing right?

INGREDIENTS

1 cup heavy whipping cream

1 cup whole milk

4 egg yolks

2 teaspoons vanilla extract

1 ½ tablespoons cornstarch

¼ cup granulated sugar

How to make Old-Fashioned Vanilla Custard

Step 1: Combine the milk, heavy cream, and vanilla extract in a saucepan over medium heat and make sure to continuously stir the mixture for 5 minutes. Once the mixture is hot but not boiling, remove the saucepan from the heat.

Step 2: Place the egg yolks, cornstarch, and sugar in a large resistant bowl. Whisk until well blended.

Step 3: Carefully and gradually pour the hot cream mixture over the egg yolk mixture. Make sure to whisk the mixture constantly so the eggs will not scramble.

Step 4: Transfer the custard mixture back to the first saucepan. Cook over low heat and stir for 8 to 10 minutes until the mixture thickened. Do not bring the mixture to a boil or the custard will curdle.

Step 5: Serve immediately. Enjoy!

Old-Fashioned Vanilla Custard

Rebecca A velvety, smooth homemade Vanilla Custard is a staple, great to serve with fresh berries or cinnamon. Place a scoop in a bowl and top with fresh berries for a… Main Dish Recipes Old-Fashioned Vanilla Custard European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup heavy whipping cream
• 1 cup whole milk
• 4 egg yolks
• 2 teaspoons vanilla extract
• 1 ½ tablespoons cornstarch
• ¼ cup granulated sugar

Instructions

Step 1: Combine the milk, heavy cream, and vanilla extract in a saucepan over medium heat and make sure to continuously stir the mixture for 5 minutes. Once the mixture is hot but not boiling, remove the saucepan from the heat.

Step 2: Place the egg yolks, cornstarch, and sugar in a large resistant bowl. Whisk until well blended.

Step 3: Carefully and gradually pour the hot cream mixture over the egg yolk mixture. Make sure to whisk the mixture constantly so the eggs will not scramble.

Step 4: Transfer the custard mixture back to the first saucepan. Cook over low heat and stir for 8 to 10 minutes until the mixture thickened. Do not bring the mixture to a boil or the custard will curdle.

Step 5: Serve immediately. Enjoy!

I love this! The zesty, crunchy corn salad top with Fritos chips is a summer side dish that is great to serve all year round!

We love corn, I like to stock especially when it is in season. When I am not using them yet, I cut off the cobs and freeze. A foolproof way to throw fresh veggies into a cozy meal at any time of the day. I like it most when grilled or cooked in a milk and butter texture like how we used to. Not until I read about this Crunchy Frito Corn Salad recipe that everyone is crazy about. I tell you this recipe is the greatest! I am obsessed and the kids had so much fun devouring this delicious corn salad. It instantly became my family’s favorite, a matter of fact, the most requested. This is a must-try, you guys. It’s refreshing, it’s simple, easy to make, and a quick fix if you want something light for dinner. You can even use canned corn kernels if fresh cobs are not available and it still is gonna be great! No need for anything fancy, just a few simple ingredients to make this crunchy Frito Corn Salad.

INGREDIENTS

2 (15 oz.) cans whole corn kernels, rinsed and drained

2 cups sharp cheddar cheese, grated

1 (10.25 oz.) bag Fritos or your choice of corn chips, plus more for garnish

1 green pepper, seeds removed, diced

1/2 cup red onion, diced

1 cup mayonnaise

1 tablespoon lime juice

1 tablespoon taco seasoning

How to make Crunchy Frito Corn Salad

Step 1: Place the mayonnaise, lime juice, and taco seasoning in a medium bowl. Whisk until combined.

Step 2: In another bowl, toss the corn kernels, cheddar cheese, green pepper, and red onion. Mix until incorporated.

Step 3: Mix the mayonnaise dressing with corn mixture. Toss until thoroughly coated.

Step 4: Top with Fritos before serving and adjust the seasoning according to taste. Enjoy!

Crunchy Frito Corn Salad

Rebecca I love this! The zesty, crunchy corn salad top with Fritos chips is a summer side dish that is great to serve all year round! We love corn, I like… Main Dish Recipes Crunchy Frito Corn Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 (15 oz.) cans whole corn kernels, rinsed and drained
• 2 cups sharp cheddar cheese, grated
• 1 (10.25 oz.) bag Fritos or your choice of corn chips, plus more for garnish
• 1 green pepper, seeds removed, diced
• 1/2 cup red onion, diced
• 1 cup mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon taco seasoning

Instructions

Step 1: Place the mayonnaise, lime juice, and taco seasoning in a medium bowl. Whisk until combined.

Step 2: In another bowl, toss the corn kernels, cheddar cheese, green pepper, and red onion. Mix until incorporated.

Step 3: Mix the mayonnaise dressing with corn mixture. Toss until thoroughly coated.

Step 4: Top with Fritos before serving and adjust the seasoning according to taste. Enjoy!

So how do you cook bacon in the oven? Simple! All you need is packed of your favorite bacon, a baking sheet, foil, and 25 minutes. Don’t get me wrong, I love the traditional cooking in a skillet version of bacon with the oil splattering all over and the whole kitchen smelling like bacon all day. But I think this oven-baked bacon is hassle-free and the easier version to enjoy your favorite bacon.

If you are at my house the first thing you’ll notice when you open my fridge is the packs of bacon. Not two or three but more than 5 packs of bacon! We love bacon, we always have it for breakfast, we include it to dishes that require bacon, I put it in my sandwich or burger, or just eat it as is like chips. Crazy, huh? We are a bacon family. Bacon is great to put in your Breakfast Nachos, Ohh I love nachos and bacon sets it on a different level. Baked-ones I mean. I put it on my Southwestern Bacon Quiche, Apple Bacon Toast, and a lot more! Try the oven-baked bacon and I am pretty sure your life will be a little less messy.

INGREDIENTS

12 slices bacon

How To Cook Bacon In The Oven

Step 1: Lay the bacon on an aluminum foil-lined large baking sheet. Line them in a single layer across the baking sheet. Make sure though that the pieces don’t overlap.

Step 2: Place the baking sheet inside a cold oven, then, turn the heat to 400 degrees F.

Step 3: Bake the bacon for about 15 to 25 minutes or until the bacon is on your desired level of crispiness. Check the bacon after 15 minutes as thin slices of bacon cook quickly.

Step 4: Once baked, remove from the oven and transfer the cooked bacon to a paper towel-lined plate to drain any excess oil. Great for breakfast with some eggs and mashed potatoes. Enjoy!

How To Cook Bacon In The Oven

Rebecca So how do you cook bacon in the oven? Simple! All you need is packed of your favorite bacon, a baking sheet, foil, and 25 minutes. Don’t get me wrong,… Main Dish Recipes How To Cook Bacon In The Oven European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 4 voted )

Ingredients

• 12 slices bacon

Instructions

Step 1: Lay the bacon on an aluminum foil-lined large baking sheet. Line them in a single layer across the baking sheet. Make sure though that the pieces don't overlap.

Step 2: Place the baking sheet inside a cold oven, then, turn the heat to 400 degrees F.

Step 3: Bake the bacon for about 15 to 25 minutes or until the bacon is on your desired level of crispiness. Check the bacon after 15 minutes as thin slices of bacon cook quickly.

Step 4: Once baked, remove from the oven and transfer the cooked bacon to a paper towel-lined plate to drain any excess oil. Great for breakfast with some eggs and mashed potatoes. Enjoy!