June 2020

I am so proud of myself! I just made the perfect Lemon Lush! With the help of the recipe that my friend gave me of course. I feel so good about this recipe that I want to share it with you guys! The good thing about this recipe is that you can always arrange the layers yourself with your preferred ingredients. Yes, you do not necessarily need to follow all the ingredients because some of you might be allergic to nuts for example. So, instead of Pecans, you substitute crushed Oreos, toasted coconut, graham crust, chocolate curls, and the list goes on. It depends on your personal taste. We need to be creative, right? Anyway, enjoy this recipe!

Ingredients

1 stick butter – melted

1 cup flour

1 1/2 cup pecans – chopped (reserve 3/4 cup for topping)

1 16 oz. container Cool Whip

8 oz. cream cheese – softened

1 cup of sugar

2 boxes Lemon Instant Pudding – regular size (made to directions and refrigerated)

How to make Lemon Lush

Step 1: In a 9×13 glass dish, arrange 4 layers.

Layer number 1: Combine 3/4 cups of pecans, butter, and flour in a glass dish. Whisk until well-mixed and apply pressure to stick it on the bottom part of the glass dish. Place in the oven and bake for 10 to 15 minutes at 350 degrees until the color turns light brown. Remove from the oven and let it cool.

Layer number 2: In a small glass bowl, combine 1 cup of Cool Whip, sugar, and cheese. Stir until well-blended. Distribute the mixture on top of the first layer.

Layer number 3: Refer to the instructions provided on the package of the lemon pudding to prepare. When you have done, spread the pudding on top of the second layer.

Layer number 4: Spread the remaining Cool Whip on top of the third layer and garnish with the rest of the pecans.

Step 2: Cover the bowl and put inside the fridge to cool overnight.

Step 3: Serve and enjoy!

Best Lemon Lush Ever

Rebecca I am so proud of myself! I just made the perfect Lemon Lush! With the help of the recipe that my friend gave me of course. I feel so good… Main Dish Recipes Best Lemon Lush Ever European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 stick butter - melted
• 1 cup flour
• 1 1/2 cup pecans - chopped (reserve 3/4 cup for topping)
• 1 16 oz. container Cool Whip
• 8 oz. cream cheese - softened
• 1 cup of sugar
• 2 boxes Lemon Instant Pudding - regular size (made to directions and refrigerated)

Instructions

Step 1: In a 9x13 glass dish, arrange 4 layers.

Layer number 1: Combine 3/4 cups of pecans, butter, and flour in a glass dish. Whisk until well-mixed and apply pressure to stick it on the bottom part of the glass dish. Place in the oven and bake for 10 to 15 minutes at 350 degrees until the color turns light brown. Remove from the oven and let it cool.

Layer number 2: In a small glass bowl, combine 1 cup of Cool Whip, sugar, and cheese. Stir until well-blended. Distribute the mixture on top of the first layer.

Layer number 3: Refer to the instructions provided on the package of the lemon pudding to prepare. When you have done, spread the pudding on top of the second layer.

Layer number 4: Spread the remaining Cool Whip on top of the third layer and garnish with the rest of the pecans.

Step 2: Cover the bowl and put inside the fridge to cool overnight.

Step 3: Serve and enjoy!

What a nice and cold treat to eat on a sunny day. I recently learned about this recipe. My friend introduced me to this heavenly like dessert. I am not a huge fan of pineapples nor coconuts but this made me changed my appetite towards these two fruits. I never thought that the two fruits I despise the most would become my favorite. This recipe helped a lot in changing my mind. It’s kind of weird because the only additional recipe that was included was cream cheese! But the combination of the tastes of coconut and pineapple made perfect sense. It is a dessert that you will not get tired of eating. I mean, aside from the flavors, it’s also nice and cold so it kind of feels like you are eating ice cream. Yesterday was hot so of course, I made these cute little snowballs to somehow ease the heat. My kids and I sat down on our porch while eating this and just bonded. It was the best day and thanks to this amazing treat, it became perfect! I really hope you get to try this. You are in for a treat! You will not be disappointed, I assure you that!

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Pineapple Coconut Recipe

INGREDIENTS

1 (8 ounce) packages cream cheese, softened

1 (8 ounces) cans crushed pineapple, well-drained

2 1/2 cups flaked coconut

HOW TO MAKE PINEAPPLE COCONUT SNOWBALLS

Step 1: Use a strainer, a fine one, to drain the pineapple. Drain as many juices as you can.

Step 2: Put the drained pineapple into a small bowl and add cream cheese. Mix until blended.

Step 3: Cover the bowl and put inside the fridge for at least 30 minutes.

Step 4: Form 1-inch balls out of the pineapple mixture. Form coconut as well.

Step 4: Put back inside the fridge for 6 hours or overnight if you have more time to spare.

Step 5: Serve and enjoy!

PINEAPPLE COCONUT SNOWBALLS

Rebecca What a nice and cold treat to eat on a sunny day. I recently learned about this recipe. My friend introduced me to this heavenly like dessert. I am not… Main Dish Recipes PINEAPPLE COCONUT SNOWBALLS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (8 ounce) packages cream cheese, softened
• 1 (8 ounces) cans crushed pineapple, well-drained
• 2 1/2 cups flaked coconut

Instructions

Step 1: Use a strainer, a fine one, to drain the pineapple. Drain as many juices as you can.

Step 2: Put the drained pineapple into a small bowl and add cream cheese. Mix until blended.

Step 3: Cover the bowl and put inside the fridge for at least 30 minutes.

Step 4: Form 1-inch balls out of the pineapple mixture. Form coconut as well.

Step 4: Put back inside the fridge for 6 hours or overnight if you have more time to spare.

Step 5: Serve and enjoy!

I made this amazing dessert yesterday for the birthday of my husband. He loves apples so much that I figured why not make a special treat just for him on his special day? I was so glad that he loved it! It’s a nice feeling when someone you love appreciates your efforts! It’s my first time to make Apple cake with vanilla cream sauce and I couldn’t be happier with the result. It’s really simple to make and very delicious! Try this today! I know you’re gonna love it.

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Apple Cake Recipe

INGREDIENTS

For the Apple cake

7 medium apples (any baking apple will do)

1 1/4 cup canola oil

1 cup of sugar

3 large eggs

3 cups whole wheat flour ( or all-purpose flour or half and half whole wheat and all-purpose)

1 teaspoon ground cinnamon

For the Cream sauce

2 cups heavy cream

1/2 cup sugar

8 tablespoons butter

1 teaspoon vanilla extract

HOW TO MAKE APPLE CAKE WITH VANILLA CREAM SAUCE

Step 1: Ready the oven and preheat to 350 degrees. Spray a 13×9 pan with cooking spray.

Step 2: Wash the apples and slice them. Put them into a bowl then set it aside.

Step 3: Add the eggs, sugar, and oil in an electric mixer. Beat until well-mixed and creamy.

Step 4: Add cinnamon and whole wheat flour into the electric mixer with the egg mixture.

Step 5: Add the sliced apples into the egg mixture and stir until well-mixed.

Step 6: Transfer the batter into the pan. Place the pan inside the oven and bake for 45 to 1 hour until cooked through or the color turns golden.

To make the Cream sauce:

Step 1: Mix all the sauce ingredients in a saucepan. Place on the stove and turn the heat to medium until the sauce boils while stirring occasionally.

Step 2: Turn the heat to low and cook for another 10 to 15 minutes until the sauce thickens.

Step 3: Pour the sauce over the Apple Cake. Serve and enjoy!

APPLE CAKE WITH VANILLA CREAM SAUCE

Rebecca I made this amazing dessert yesterday for the birthday of my husband. He loves apples so much that I figured why not make a special treat just for him on… Main Dish Recipes APPLE CAKE WITH VANILLA CREAM SAUCE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Apple cake
• 7 medium apples (any baking apple will do)
• 1 1/4 cup canola oil
• 1 cup of sugar
• 3 large eggs
• 3 cups whole wheat flour ( or all-purpose flour or half and half whole wheat and all-purpose)
• 1 teaspoon ground cinnamon
• For the Cream sauce
• 2 cups heavy cream
• 1/2 cup sugar
• 8 tablespoons butter
• 1 teaspoon vanilla extract

Instructions

Step 1: Ready the oven and preheat to 350 degrees. Spray a 13x9 pan with cooking spray.

Step 2: Wash the apples and slice them. Put them into a bowl then set it aside.

Step 3: Add the eggs, sugar, and oil in an electric mixer. Beat until well-mixed and creamy.

Step 4: Add cinnamon and whole wheat flour into the electric mixer with the egg mixture.

Step 5: Add the sliced apples into the egg mixture and stir until well-mixed.

Step 6: Transfer the batter into the pan. Place the pan inside the oven and bake for 45 to 1 hour until cooked through or the color turns golden.

To make the Cream sauce:

Step 1: Mix all the sauce ingredients in a saucepan. Place on the stove and turn the heat to medium until the sauce boils while stirring occasionally.

Step 2: Turn the heat to low and cook for another 10 to 15 minutes until the sauce thickens.

Step 3: Pour the sauce over the Apple Cake. Serve and enjoy!

A no-bake, no-fuss dessert that everyone is going crazy about! This Peanut Butter Chocolate Eclair Cake will melt your heart – it’s incredible, super delicious, and an ultimate peanut butter craving hits! This delectable dessert saves me every time I have unexpected guests as it’s pretty easy to put together, and is great when paired with coffee. A 5-star treat that is indeed a keeper.

INGREDIENTS

For the Cake

1 box chocolate graham crackers

2 – 3 1/4 oz. packages instant vanilla pudding

1 cup creamy peanut butter

3 1/2 cup milk

1 – 8 oz. contain Cool Whip, thawed

For the Frosting

1/2 cup semi-sweet chocolate chips, melted

2 tablespoons melted butter

2 tablespoons white corn syrup

1/2 cup powdered sugar

2-3 tablespoons milk

HOW TO MAKE PEANUT BUTTER CHOCOLATE ECLAIR CAKE

To make the cake

Step 1: Use a cooking spray to grease a 9 x 13-inch cake pan.

Step 2: Cut the graham crakers to fully cover the bottom of the pan. Lay them in one layer. You can use either the original or the chocolate graham crackers.

Step 3: Place the pudding, peanut butter, and milk in a mixing bowl. Mix using an electric mixer for 2 minutes. Then, fold in the cool whip.

Step 4: Evenly spread half of the pudding over the first layer of the graham crackers and lay another layer of graham on top.

Step 5: Pour the remaining pudding mix on top of the second layer of cracker and spread evenly. Then finish it off by adding another cracker layer on top.

Step 6: Spread the frosting to the edge.

Step 7: Place inside the fridge and chill overnight so the crackers will become soft and moist.

Step 8: Once ready to serve, remote from the fridge, slice and serve. You can garnish it with some peanut butter cups if you’d like.

To make the frosting: Combine the semi-sweet chocolate chips, melted butter, white corn syrup, powdered sugar, and milk in a small mixer bowl. Beat the ingredients until smooth.

PEANUT BUTTER CHOCOLATE ECLAIR CAKE

Rebecca A no-bake, no-fuss dessert that everyone is going crazy about! This Peanut Butter Chocolate Eclair Cake will melt your heart – it’s incredible, super delicious, and an ultimate peanut butter… Main Dish Recipes PEANUT BUTTER CHOCOLATE ECLAIR CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cake
• 1 box chocolate graham crackers
• 2 - 3 1/4 oz. packages instant vanilla pudding
• 1 cup creamy peanut butter
• 3 1/2 cup milk
• 1 - 8 oz. contain Cool Whip, thawed
• For the Frosting
• 1/2 cup semi-sweet chocolate chips, melted
• 2 tablespoons melted butter
• 2 tablespoons white corn syrup
• 1/2 cup powdered sugar
• 2-3 tablespoons milk

Instructions

To make the cake

Step 1: Use a cooking spray to grease a 9 x 13-inch cake pan.

Step 2: Cut the graham crakers to fully cover the bottom of the pan. Lay them in one layer. You can use either the original or the chocolate graham crackers.

Step 3: Place the pudding, peanut butter, and milk in a mixing bowl. Mix using an electric mixer for 2 minutes. Then, fold in the cool whip.

Step 4: Evenly spread half of the pudding over the first layer of the graham crackers and lay another layer of graham on top.

Step 5: Pour the remaining pudding mix on top of the second layer of cracker and spread evenly. Then finish it off by adding another cracker layer on top.

Step 6: Spread the frosting to the edge.

Step 7: Place inside the fridge and chill overnight so the crackers will become soft and moist.

Step 8: Once ready to serve, remote from the fridge, slice and serve. You can garnish it with some peanut butter cups if you'd like.

To make the frosting: Combine the semi-sweet chocolate chips, melted butter, white corn syrup, powdered sugar, and milk in a small mixer bowl. Beat the ingredients until smooth.

Taco is the best comfort food. All the great flavors bursting inside your mouth in every bite. I’m in love with tacos so when I first saw this recipe for a Taco Pie, I was a bit skeptical at first. But all that is gone when I tasted it. The elements of a taco are put together in one skillet and covered with melted cheese – absolutely stunning, and with no doubt delicious! And it is an absolute weight watcher friendly!

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Taco Pie Recipe

Ingredients

5 8-inch flour tortillas fat-free

1 lb. ground beef; fat-free

1 16 oz. can refried beans

2 tablespoons reduced-sodium taco seasoning

1/4 cup water

1 jar salsa (I didn’t measure, just used big spoonful’s)

2 cups shredded Colby jack cheese

2 green onions, chopped

1 tomato, chopped

How to make Weight Watchers Taco Pie

Step 1: Brown the ground beef in a skillet while breaking it up as it cooks. Once the beef is browned, drain excess grease, and add in the taco seasoning and water. Mix until incorporated, then, remove from heat. You can use an 8-inch iron skillet or whatever is available.

Step 2: Put the flour tortilla in the bottom of the pan. Evenly spread a few big spoonfuls of salsa on top of the tortilla, followed by some of the refried beans, then, some meat and lastly some cheese. Repeat the exact layers for the remaining spreads. And top each layer with a flour tortilla. Make sure to save some cheese for later use.

Step 3: Place inside the oven, covered with tinfoil, and bake at 350 degrees for about 20 minutes.

Step 4: After 20 minutes, remove from the oven and spread the remaining cheese over.

Step 5: Return the dish into the oven, uncovered, and bake for another 6 to 7 minutes or until the topped cheese is melted and the tortilla edges are crisp.

Step 6: Remove the dish from the oven and sprinkle the green onions on top and top with tomatoes. Slice and serve hot. Enjoy!

Weight Watchers Taco Pie

Rebecca Taco is the best comfort food. All the great flavors bursting inside your mouth in every bite. I’m in love with tacos so when I first saw this recipe for… Main Dish Recipes Weight Watchers Taco Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 5 8-inch flour tortillas fat-free
• 1 lb. ground beef; fat-free
• 1 16 oz. can refried beans
• 2 tablespoons reduced-sodium taco seasoning
• 1/4 cup water
• 1 jar salsa (I didn’t measure, just used big spoonful’s)
• 2 cups shredded Colby jack cheese
• 2 green onions, chopped
• 1 tomato, chopped

Instructions

Step 1: Brown the ground beef in a skillet while breaking it up as it cooks. Once the beef is browned, drain excess grease, and add in the taco seasoning and water. Mix until incorporated, then, remove from heat. You can use an 8-inch iron skillet or whatever is available.

Step 2: Put the flour tortilla in the bottom of the pan. Evenly spread a few big spoonfuls of salsa on top of the tortilla, followed by some of the refried beans, then, some meat and lastly some cheese. Repeat the exact layers for the remaining spreads. And top each layer with a flour tortilla. Make sure to save some cheese for later use.

Step 3: Place inside the oven, covered with tinfoil, and bake at 350 degrees for about 20 minutes.

Step 4: After 20 minutes, remove from the oven and spread the remaining cheese over.

Step 5: Return the dish into the oven, uncovered, and bake for another 6 to 7 minutes or until the topped cheese is melted and the tortilla edges are crisp.

Step 6: Remove the dish from the oven and sprinkle the green onions on top and top with tomatoes. Slice and serve hot. Enjoy!

These are the best almond cookies ever! They are pretty easy and quick to make. Plus, you can even prepare these ahead. Just pack them into doubled Ziploc freezer bags and place them into firm glad ware containers and freeze. When ready to bake, remove from the bags to defrost and pop these gorgeous into the oven.

I think cookies are underrated, they say they are the unsung sweet because even if cookies are very popular we always end up thinking and buying cakes or pies and other fancier desserts. But I’m a cookie lover so I’m one in a million! Cookies are as great, like these almond joy cookies that are baked to perfection! The combination of coconut, chocolate chips, and chopped almonds is incomparable. These are my ultimate favorite cookies since then until now. These delectable beauties deserve a 5 star!

Ingredients

1 cup of butter

1 ½ cups of white sugar

1 ½ cups of brown sugar

4 eggs

3 teaspoons of vanilla

4 ½ cups of flour

2 teaspoons of baking soda

1 tsp of salt

5 cups of chocolate chips

2 cups of sweetened coconut

2 cups of chopped almond

How to make Almond Joy Cookies

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

Step 2: Cream the butter and sugars in a large bowl. Add in the eggs one at a time while beating every each addition. Then, stir in the vanilla.

Step 3: Add in the flour, baking soda, and salt. Mix until incorporated.

Step 4: Mix in the chocolate chips, coconut, and almonds, Stir thoroughly.

Step 5: Scoop the dough and drop into a lightly greased cookie sheets.

Step 6: Place inside the preheated oven and bake for 8 to 10 minutes. Once done, remove from the oven, and it the cookies cool for a few minutes before removing from the baking sheets.

Step 7: Transfer the slightly cooled cookies into a wire rack to cool completely. Serve and enjoy!

Almond Joy Cookies

Rebecca These are the best almond cookies ever! They are pretty easy and quick to make. Plus, you can even prepare these ahead. Just pack them into doubled Ziploc freezer bags… Main Dish Recipes Almond Joy Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of butter
• 1 ½ cups of white sugar
• 1 ½ cups of brown sugar
• 4 eggs
• 3 teaspoons of vanilla
• 4 ½ cups of flour
• 2 teaspoons of baking soda
• 1 tsp of salt
• 5 cups of chocolate chips
• 2 cups of sweetened coconut
• 2 cups of chopped almond

Instructions

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

Step 2: Cream the butter and sugars in a large bowl. Add in the eggs one at a time while beating every each addition. Then, stir in the vanilla.

Step 3: Add in the flour, baking soda, and salt. Mix until incorporated.

Step 4: Mix in the chocolate chips, coconut, and almonds, Stir thoroughly.

Step 5: Scoop the dough and drop into a lightly greased cookie sheets.

Step 6: Place inside the preheated oven and bake for 8 to 10 minutes. Once done, remove from the oven, and it the cookies cool for a few minutes before removing from the baking sheets.

Step 7: Transfer the slightly cooled cookies into a wire rack to cool completely. Serve and enjoy!

This recipe is a great variation for mashed potatoes. I admired whoever thought of this, I think it is genius! Mashed and grated potatoes fried into crispy potato cakes. The best! When I learned how to make this, I never stop. It’s the easiest and quickest dish ever. These potato cakes are the best to serve and eat while slightly hot, with either applesauce or sour cream or both on the side. The kids love this so much they never settle for just a single piece, they want more! These potato cakes are crispy, super delicious, and a classic. Another delightful recipe to use up those leftover mashed potatoes.

INGREDIENTS

1 lb potatoes

1 onion chopped fine

3/4 cup flour

1 teaspoon salt

1/4 teaspoon pepper

1 egg

1/2 cup milk

1/2 cup vegetable oil

How to make Crispy Fried Potato Cakes

Step 1: Wash, peel, and cut the potatoes into large pieces. But first, make sure to set half of the unpeeled potatoes aside for later.

Step 2: In a saucepan, cover the potatoes with cold water and bring to a boil over high heat. Then, cook for 15 to 20 minutes more in low heat or until the potatoes are tender. Once done, drain the potatoes. Place in a large bowl and mash. Set aside.

Step 3: Peel the remaining potatoes and grate. Add the grated potatoes into the mashed potatoes and mix well.

Step 4: Add in the onion, flour, salt, and pepper. Mix until combined. Then, stir in the milk and egg to form a batter.

Step 5: Heat oil in a large skillet over medium heat.

Step 6: Spoon the batter and drop into the heated oil. Cook each side for about 3 to 4 minutes and drain the cooked potato cakes on paper towels. Do this for the rest of the batter.

Step 7: Once drained, transfer the cakes into a serving dish. Serve with applesauce and sour cream. Enjoy!

Crispy Fried Potato Cakes

Rebecca This recipe is a great variation for mashed potatoes. I admired whoever thought of this, I think it is genius! Mashed and grated potatoes fried into crispy potato cakes. The… Main Dish Recipes Crispy Fried Potato Cakes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb potatoes
• 1 onion chopped fine
• 3/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 1/2 cup milk
• 1/2 cup vegetable oil

Instructions

Step 1: Wash, peel, and cut the potatoes into large pieces. But first, make sure to set half of the unpeeled potatoes aside for later.

Step 2: In a saucepan, cover the potatoes with cold water and bring to a boil over high heat. Then, cook for 15 to 20 minutes more in low heat or until the potatoes are tender. Once done, drain the potatoes. Place in a large bowl and mash. Set aside.

Step 3: Peel the remaining potatoes and grate. Add the grated potatoes into the mashed potatoes and mix well.

Step 4: Add in the onion, flour, salt, and pepper. Mix until combined. Then, stir in the milk and egg to form a batter.

Step 5: Heat oil in a large skillet over medium heat.

Step 6: Spoon the batter and drop into the heated oil. Cook each side for about 3 to 4 minutes and drain the cooked potato cakes on paper towels. Do this for the rest of the batter.

Step 7: Once drained, transfer the cakes into a serving dish. Serve with applesauce and sour cream. Enjoy!

 

The kid’s favorite – Creamy Baked Macaroni and Cheese. I remember my mom when I was little, she always cooked this for me. I grew up to this dish, it’s the best thing ever! Before I only knew how to eat but now that I’m a mom and have kids of my own, I make sure that they get to experience the best childhood and this dish is one great way for me to ensure that. I think no kids hate this scrumptious dish, as a matter of fact, it’s the kid’s ultimate comfort food! It’s super creamy, cheesy, rich, and satisfying. A simple and no-fuss dish that’s baked to perfection! The kids even the grown-ups will ask for another plate. Definitely a keeper.

INGREDIENTS

16 ounces elbow macaroni (about 3 cups)

3 tablespoons butter or margarine

1 ½ cups milk, divided

2 large eggs, lightly beaten

1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese

8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided

8 ounce shredded Kraft Monterrey Jack Cheese

1 teaspoon salt

1 teaspoon freshly ground black pepper

How to make Momma’s Creamy Baked Macaroni and Cheese

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

Step 2: In a large pot, cook the macaroni for about 8 to 10 minutes with salted boiling water until tender. Drain the macaroni well and transfer into a large mixing bowl.

Step 3: Melt the Velvetta cheese on low heat and add in the 3/4 cup milk while stirring often until melted.

Step 4: Once melted, carefully pour the sauce over the pasta and mix. Stir in the butter, milk, eggs, 1 cup shredded kinds of cheese, salt, and pepper. Combine until incorporated.

Step 5: Transfer to a 2-quart baking dish and sprinkle the remaining cheese over.

Step 6: Place inside the preheated oven and bake for 25 minutes until the top crust is golden brown and the casserole is bubbling. Once done remove from the oven and serve immediately. Enjoy!

Momma’s Creamy Baked Macaroni and Cheese

Rebecca The kid’s favorite – Creamy Baked Macaroni and Cheese. I remember my mom when I was little, she always cooked this for me. I grew up to this dish, it’s… Main Dish Recipes Momma’s Creamy Baked Macaroni and Cheese European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 ounces elbow macaroni (about 3 cups)
• 3 tablespoons butter or margarine
• 1 ½ cups milk, divided
• 2 large eggs, lightly beaten
• 1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
• 8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
• 8 ounce shredded Kraft Monterrey Jack Cheese
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Instructions

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

Step 2: In a large pot, cook the macaroni for about 8 to 10 minutes with salted boiling water until tender. Drain the macaroni well and transfer into a large mixing bowl.

Step 3: Melt the Velvetta cheese on low heat and add in the 3/4 cup milk while stirring often until melted.

Step 4: Once melted, carefully pour the sauce over the pasta and mix. Stir in the butter, milk, eggs, 1 cup shredded kinds of cheese, salt, and pepper. Combine until incorporated.

Step 5: Transfer to a 2-quart baking dish and sprinkle the remaining cheese over.

Step 6: Place inside the preheated oven and bake for 25 minutes until the top crust is golden brown and the casserole is bubbling. Once done remove from the oven and serve immediately. Enjoy!

Have you ever heard of the Keto diet? I gained weight this past few months so I’m trying to get in shape. I’m very much into Keto more than you know. My menu follows that of Keto and one of my favorites is this Low Carb Chicken and Broccoli Cheesy Casserole. It’s cheesy, it’s healthy, delicious, and so easy to make. This dish is for all the keto-dreamy out there!

INGREDIENTS

3 cups cubed chicken

16 oz (1lb) bag of frozen broccoli

1 medium onion diced (about 1 cup)

2 cups shredded mozzarella cheese

1 teaspoon garlic powder

1 cube chicken bouillon (or 1 tsp bouillon powder)

1/2 cup water (optional, I added this to help disperse the chicken flavoring but the water from the veggies as they cook also would suffice if the dish seems too watery to you)

1 tablespoon olive oil

1/4 teaspoon pepper (or to taste)

1/4 cup sour cream

1 cup ricotta

Bacon Grease

How to make Chicken and Broccoli Cheesy Casserole

Step 1: To grease your 9 x 13-inch pan, you can use some leftover bacon grease for added flavor or use your regular pan spray.

Step 2: In a medium frying pan, add the broccoli, onion, chicken bouillon, water, olive oil, and pepper. Cook for about 10 minutes, covered while stirring occasionally.

Step 3: Pace the chicken chunks, garlic powder, sour cream, and ricotta cheese in a medium bowl. Mix until well combined.

Step 4: After 10 minutes transfer the broccoli mix into the chicken bowl. Stir until incorporated.

Step 5: Sprinkle 4 cups of shredded mozzarella cheese into the mixture and mix.

Step 6: Pour and evenly spread the mixture into your greased pan.

Step 7: Top with the remaining mozzarella cheese.

Step 8: Place inside the oven and bake at 350 degrees for 50 to 60 minutes or until the top layer of cheese is browned.

Step 9: If you want softer broccoli you can bake the florets to your liking. Serve immediately. Enjoy!

Chicken and Broccoli Cheesy Casserole – Low Carb Recipe

Rebecca Have you ever heard of the Keto diet? I gained weight this past few months so I’m trying to get in shape. I’m very much into Keto more than you… Main Dish Recipes Chicken and Broccoli Cheesy Casserole – Low Carb Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups cubed chicken
• 16 oz (1lb) bag of frozen broccoli
• 1 medium onion diced (about 1 cup)
• 2 cups shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 cube chicken bouillon (or 1 tsp bouillon powder)
• 1/2 cup water (optional, I added this to help disperse the chicken flavoring but the water from the veggies as they cook also would suffice if the dish seems too watery to you)
• 1 tablespoon olive oil
• 1/4 teaspoon pepper (or to taste)
• 1/4 cup sour cream
• 1 cup ricotta
• Bacon Grease

Instructions

Step 1: To grease your 9 x 13-inch pan, you can use some leftover bacon grease for added flavor or use your regular pan spray.

Step 2: In a medium frying pan, add the broccoli, onion, chicken bouillon, water, olive oil, and pepper. Cook for about 10 minutes, covered while stirring occasionally.

Step 3: Pace the chicken chunks, garlic powder, sour cream, and ricotta cheese in a medium bowl. Mix until well combined.

Step 4: After 10 minutes transfer the broccoli mix into the chicken bowl. Stir until incorporated.

Step 5: Sprinkle 4 cups of shredded mozzarella cheese into the mixture and mix.

Step 6: Pour and evenly spread the mixture into your greased pan.

Step 7: Top with the remaining mozzarella cheese.

Step 8: Place inside the oven and bake at 350 degrees for 50 to 60 minutes or until the top layer of cheese is browned.

Step 9: If you want softer broccoli you can bake the florets to your liking. Serve immediately. Enjoy!

Want an easy and quick food to impress your friends and family? This just might be your lucky day! What I am sharing with you today is the Bacon Cheeseburger Crockpot Dip. I love how artistic this dish is. I mean, look at those pretty looking dips. Your mouth will surely water just by looking at it. I am so glad that I have stumbled upon this amazing recipe. The internet paid out! In this recipe, you can use turkey instead of beef but I prefer beef because it is always present in our fridge. My friend tried the turkey and she said it was as good as the beef so there you go! Either one works perfectly well with this dish. By the way, aside from the beef and cheese, it also has bacon in it. Just think about all the flavors happening at the same time! Man, it’s the best! Try this today. I know you’re gonna love it!

INGREDIENTS

1 lb of lean ground beef or turkey

8 oz package of cream cheese, cubed

2 c shredded cheddar cheese

10 oz can of diced tomatoes with green chiles

6 oz package of real bacon bits, divided

1 t dried parsley

assorted dippers

HOW TO MAKE BACON CHEESEBURGER CROCK POT DIP

Step 1: Place a skillet on the stove and turn the heat to medium. Put the ground meat and cook until the color turns brown.

Step 2: Drain the meat and remove excess oil. Transfer into a larger skillet.

Step 3: Turn the heat to low and add in tomatoes, the cheese ingredients, and bacon strips. (Set aside about 2 tablespoons of bacon bit for garnish.)

Step 4: Stir occasionally until all the ingredients are cooked.

Step 5: Transfer into a 2-quart crockpot.

Step 6: Cover the pot and cook for about 2 to 3 hours on a low setting. Stir the mixture gradually.

Step 7: Top with freshly chopped parsley and the 2 tablespoons of bacon.

Step 8: Serve and enjoy!

BACON CHEESEBURGER CROCK POT DIP

Rebecca Want an easy and quick food to impress your friends and family? This just might be your lucky day! What I am sharing with you today is the Bacon Cheeseburger… Main Dish Recipes BACON CHEESEBURGER CROCK POT DIP European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb of lean ground beef or turkey
• 8 oz package of cream cheese, cubed
• 2 c shredded cheddar cheese
• 10 oz can of diced tomatoes with green chiles
• 6 oz package of real bacon bits, divided
• 1 t dried parsley
• assorted dippers

Instructions

Step 1: Place a skillet on the stove and turn the heat to medium. Put the ground meat and cook until the color turns brown.

Step 2: Drain the meat and remove excess oil. Transfer into a larger skillet.

Step 3: Turn the heat to low and add in tomatoes, the cheese ingredients, and bacon strips. (Set aside about 2 tablespoons of bacon bit for garnish.)

Step 4: Stir occasionally until all the ingredients are cooked.

Step 5: Transfer into a 2-quart crockpot.

Step 6: Cover the pot and cook for about 2 to 3 hours on a low setting. Stir the mixture gradually.

Step 7: Top with freshly chopped parsley and the 2 tablespoons of bacon.

Step 8: Serve and enjoy!