June 2020

This is the perfect chili for the whole family. It is kids approved and loved by even the picky eaters. Delicious and satisfying Chicken Taco Soup that is so simple to make.

INGREDIENTS

ground lean chicken or ground lean turkey – l lb (must be 99% free to be zero points!)

2 15 oz. cans kidney beans, drained and rinsed

2 15 oz. cans black beans, drained and rinsed

2 15 oz. cans pinto beans, drained and rinsed

3 1o oz. can Rotel Original Diced Tomatoes & Green Chilies

15 oz. can tomato sauce

1/2 tablespoon cumin

1/2 tablespoon oregano

1 tablespoon chili powder

2 – 3 cloves garlic, minced

1 onion, diced

1 lime, quartered

HOW TO MAKE ZERO POINT CHICKEN TACO SOUP

When using a Pressure cooker or Instant Pot:

Step 1: Put the ground lean meat inside the pressure cooker or instant pot and use the Sauté or Brown function to cook the meat.

Step 2: Pour the kidney beans, black beans, pinto beans, Rotel Original Diced Tomatoes & Green Chilies, tomato sauce, cumin, oregano, chili powder, garlic, and onion. Slice the lime into quarters and squeeze the juice right into the pot.

Step 3: Cover the pot, set it to beans/chili option or meat/stew option, and cook for 20 to 30 minutes depending on the pot you are using.

Step 4: Once done, release the pressure from the cooker. Serve the soup hot. Enjoy!

When using a Slow cooker:

Step 1: Slice the onion. Then, grease the cooking pan with a fat-free cooking spray. Sautee the onions until translucent.

Step 2: Add in the ground meat and cook for about 5 to 7 minutes or until browned.

Step 3: Carefully pour the meat along with the juice and the onions into the slow cooker.

Step 4: Pour the kidney beans, black beans, pinto beans, Rotel Original Diced Tomatoes & Green Chilies, tomato sauce, cumin, oregano, chili powder, and, garlic. Slice the lime into quarters and squeeze the juice right into the pot.

Step 5: Set the heat on high and cook for 3 1/2 to 4 hours.

Step 6: Once done, transfer to a serving plate and serve immediately. Enjoy!

Note: You can garnish the soup with chives, a light sour cream, or reduced-fat cheese.

ZERO POINT CHICKEN TACO SOUP

Rebecca This is the perfect chili for the whole family. It is kids approved and loved by even the picky eaters. Delicious and satisfying Chicken Taco Soup that is so simple… Main Dish Recipes ZERO POINT CHICKEN TACO SOUP European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ground lean chicken or ground lean turkey – l lb (must be 99% free to be zero points!)
• 2 15 oz. cans kidney beans, drained and rinsed
• 2 15 oz. cans black beans, drained and rinsed
• 2 15 oz. cans pinto beans, drained and rinsed
• 3 1o oz. can Rotel Original Diced Tomatoes & Green Chilies
• 15 oz. can tomato sauce
• 1/2 tablespoon cumin
• 1/2 tablespoon oregano
• 1 tablespoon chili powder
• 2 - 3 cloves garlic, minced
• 1 onion, diced
• 1 lime, quartered

Instructions

When using a Pressure cooker or Instant Pot:

Step 1: Put the ground lean meat inside the pressure cooker or instant pot and use the Sauté or Brown function to cook the meat.

Step 2: Pour the kidney beans, black beans, pinto beans, Rotel Original Diced Tomatoes & Green Chilies, tomato sauce, cumin, oregano, chili powder, garlic, and onion. Slice the lime into quarters and squeeze the juice right into the pot.

Step 3: Cover the pot, set it to beans/chili option or meat/stew option, and cook for 20 to 30 minutes depending on the pot you are using.

Step 4: Once done, release the pressure from the cooker. Serve the soup hot. Enjoy!

When using a Slow cooker:

Step 1: Slice the onion. Then, grease the cooking pan with a fat-free cooking spray. Sautee the onions until translucent.

Step 2: Add in the ground meat and cook for about 5 to 7 minutes or until browned.

Step 3: Carefully pour the meat along with the juice and the onions into the slow cooker.

Step 4: Pour the kidney beans, black beans, pinto beans, Rotel Original Diced Tomatoes & Green Chilies, tomato sauce, cumin, oregano, chili powder, and, garlic. Slice the lime into quarters and squeeze the juice right into the pot.

Step 5: Set the heat on high and cook for 3 1/2 to 4 hours.

Step 6: Once done, transfer to a serving plate and serve immediately. Enjoy!

Note: You can garnish the soup with chives, a light sour cream, or reduced-fat cheese.

This is one of those chicken recipes that never left our dinner table. I make this at least four times a week! I just love Parmesan Baked Pork Chops. They are so easy to make and quick to cook. Moist, tender, juicy, and they got cheese which is so amazing! The ingredients are simple and easy to find. And the flavors are superb! Not your regular chops. I like to serve this with some mashed potatoes, beans, or mixed veggies. Sometimes when I feel like it, I paired it with some brown rice. These Parmesan Baked Pork Chops are super delicious, tender, and with a crispy crust outside. Honestly, this is the best pork chop recipe you will ever need! It is thick, oh so juicy with a crunch. My kids even put these into burger buns like a chicken sandwich for their school snack! I sometimes cut these Parmesan Baked Pork Chops into bites and put them into a salad. Amazing right? You can have it any way you like!

INGREDIENTS

1 tablespoon Dijon Mustard

1 tablespoon Extra Virgin Olive Oil

1/2 teaspoon Italian Seasoning

4 6 oz Center Cut Loin Chops

Salt and Pepper to taste

1/2 cup shredded Parmesan Cheese

How to make Weight Watchers Parmesan Baked Pork Chops

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Grease the baking sheet with cooking spray.

Step 3: Put the mustard, oil, and Italian Seasoning in a bowl. Mix well.

Step 4: Season the pork chops with salt and pepper.

Step 5: Generously brush each side of the chops with the mustard, oil, and seasoning mixture.

Step 6: Then. sprinkle the pork chops with parmesan on both sides.

Step 7: Transfer the pork chops on a baking sheet. Place inside the preheated oven and bake for about 15 minutes.

Step 8: Once done, remove from the oven and serve immediately. Enjoy!

Weight Watchers Parmesan Baked Pork Chops

Rebecca This is one of those chicken recipes that never left our dinner table. I make this at least four times a week! I just love Parmesan Baked Pork Chops. They… Main Dish Recipes Weight Watchers Parmesan Baked Pork Chops European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 6 voted )

Ingredients

• 1 tablespoon Dijon Mustard
• 1 tablespoon Extra Virgin Olive Oil
• 1/2 teaspoon Italian Seasoning
• 4 6 oz Center Cut Loin Chops
• Salt and Pepper to taste
• 1/2 cup shredded Parmesan Cheese

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Grease the baking sheet with cooking spray.

Step 3: Put the mustard, oil, and Italian Seasoning in a bowl. Mix well.

Step 4: Season the pork chops with salt and pepper.

Step 5: Generously brush each side of the chops with the mustard, oil, and seasoning mixture.

Step 6: Then. sprinkle the pork chops with parmesan on both sides.

Step 7: Transfer the pork chops on a baking sheet. Place inside the preheated oven and bake for about 15 minutes.

Step 8: Once done, remove from the oven and serve immediately. Enjoy!

These muffin potatoes will change your life! This is way too delicious to pass, and pretty not to notice. One of the best dishes I got myself into a few days ago. Before I used to make au gratin potatoes and it’s great but there is just something special about this potato recipe. My family loved it and I am sure that my guests will enjoy it too. My friends are coming over for the weekend and we planned to have a game night sort of thing. I have been trying to list a decent menu to serve, for dinner and dessert. And this is on the top of my list! Thank God I stumbled upon this recipe because this is the 2.0 version of my usual mashed potatoes. An amazing new way to serve potatoes that is to die for! It is so delicious, irresistible, mouthwatering that even my picky eaters can’t complain about it. This is worth everything, a recipe to keep, and a straight 5! Plus it is pretty easy and quick to make. The ingredients are simple and easy to fin. And these are the basic items we have in our pantry.

INGREDIENTS

Mashed potatoes

Butter

Cooked bacon

Cheese

Parsley

Green onion

Garlic

Or you can add any yummy ingredients you want

INSTRUCTIONS

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

Step 2: In a bowl, mix the mashed potato with butter and whatever additional ingredients you prefer.

Step 3: Fill the greased muffin tin with the mashed potato mixture evening out the top and brush with some melted butter or olive oil.

Step 4: Place inside the preheated oven and bake until golden and crispy. Once one, remove from the oven and serve hot. Enjoy!

A quick tip: You can use low-fat dairy products if you prefer a lighter side dish.

New Way to Serve Potatoes – My family will be chowing down on this tonight!

Rebecca These muffin potatoes will change your life! This is way too delicious to pass, and pretty not to notice. One of the best dishes I got myself into a few… Main Dish Recipes New Way to Serve Potatoes – My family will be chowing down on this tonight! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 2 voted )

Ingredients

• Mashed potatoes
• Butter
• Cooked bacon
• Cheese
• Parsley
• Green onion
• Garlic
• Or you can add any yummy ingredients you want

Instructions

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

Step 2: In a bowl, mix the mashed potato with butter and whatever additional ingredients you prefer.

Step 3: Fill the greased muffin tin with the mashed potato mixture evening out the top and brush with some melted butter or olive oil.

Step 4: Place inside the preheated oven and bake until golden and crispy. Once one, remove from the oven and serve hot. Enjoy!

A quick tip: You can use low-fat dairy products if you prefer a lighter side dish.

This Apple Crisp Pizza made my day today. I was feeling a little low and this is the first thing that popped in my head. It smells great, irresistible, and it tastes amazing! The cinnamon sugared apples that are stacked over a flaky pie crust drizzled with caramel sauce is heaven! One bite and it’s as if all my problems floated in the air. I felt light, happy, and better. This Apple Crisp Pizza is my pick me up dessert. Delicious, sweet, and it has an enticing aroma that fills the kitchen every time I make it. Don’t miss out and try it the soonest.

INGREDIENTS

Pastry for single-crust pie (9 inches)

2/3 cup sugar

3 tablespoons all-purpose flour

1 teaspoon ground Cinnamon

4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces

FOR THE TOPPING

1/2 cup all-purpose flour

1/3 cup packed brown sugar

1/2 cup old-fashioned rolled oats

1 teaspoon ground cinnamon

1/4 cup salted butter, softened

FOR THE DRIZZLE

1/2 cup caramel topping

How to make Apple Crisp Pizza

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

Step 2: In a 12-inch pizza pan, roll out the pastry to fit into the pan and fold under the edges so the pizza will have a bit of a raised crust.

Step 3: Place the sugar, flour, and cinnamon in a medium bowl. Mix until well combined. Then, add in the peeled and diced apples. Toss to coat.

Step 4: In a single layer, arrange the apple on top completely covering the crust.

Step 5: To prepare the topping, put the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix until incorporated. Then, evenly sprinkle the topping over the apples.

Step 6: Place inside the preheated oven and bake for 35 to 40 minutes or until the apples are soft.

Step 7: Once done, remove from the oven and drizzle with caramel topping, slice, and serve with a scoop of ice cream. Enjoy!

Apple Crisp Pizza

Rebecca This Apple Crisp Pizza made my day today. I was feeling a little low and this is the first thing that popped in my head. It smells great, irresistible, and… Main Dish Recipes Apple Crisp Pizza European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Pastry for single-crust pie (9 inches)
• 2/3 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground Cinnamon
• 4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
• FOR THE TOPPING
• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/2 cup old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• 1/4 cup salted butter, softened
• FOR THE DRIZZLE
• 1/2 cup caramel topping

Instructions

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

Step 2: In a 12-inch pizza pan, roll out the pastry to fit into the pan and fold under the edges so the pizza will have a bit of a raised crust.

Step 3: Place the sugar, flour, and cinnamon in a medium bowl. Mix until well combined. Then, add in the peeled and diced apples. Toss to coat.

Step 4: In a single layer, arrange the apple on top completely covering the crust.

Step 5: To prepare the topping, put the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix until incorporated. Then, evenly sprinkle the topping over the apples.

Step 6: Place inside the preheated oven and bake for 35 to 40 minutes or until the apples are soft.

Step 7: Once done, remove from the oven and drizzle with caramel topping, slice, and serve with a scoop of ice cream. Enjoy!

This is the best tasting coleslaw you will ever have and I tell you, this is better than KFC’s coleslaw! And this is not hard to put together, all you need are a few simple ingredients. Mix them nicely before adding your shredded coleslaw mix and dressing, and you’re all set. Easy peasy, right? It is great as is or served along with your favorite chicken, pork chops, or anything that you can think of really. I love serving this during our weekend barbeque. The kids are crazy about it, and it just hits the spot!

Before I used to buy coleslaw from KFC whenever I am craving or my kids are asking for it. Now that I mastered the art of making my own, I seldom buy ready to eat coleslaw. I mean, it is super easy to make, a no-fuss, and everyone can do it. I don’t even have to go out, all I need to do is head to the kitchen and make it. I super love coleslaw because it is so refreshing, creamy, and it goes well with just about anything! I make just enough because I want it always fresh. Sometimes if there is any leftover which happens hardly, I just put it in the fridge and eat it the next day. I believe that coleslaw is a staple in every household, especially in mine. That is why I am keeping this recipe always and I would suggest that you do, too.

INGREDIENTS

1 pkg 16 oz, shredded coleslaw mix

1/2 cup mayonnaise

2 tablespoons milk

2 tablespoons sugar

1 tablespoons mustard

2 teaspoons vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

How to make Better than K.F.C Coleslaw

Step 1: Mix the mayonnaise, milk, sugar, mustard, vinegar, salt, and pepper using your hand egg beater. Beat until incorporated.

Step 2: Add in the coleslaw mix and dressing. Mix until combined and serve. Enjoy!

Better than K.F.C Coleslaw

Rebecca This is the best tasting coleslaw you will ever have and I tell you, this is better than KFC’s coleslaw! And this is not hard to put together, all you… Main Dish Recipes Better than K.F.C Coleslaw European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 pkg 16 oz, shredded coleslaw mix
• 1/2 cup mayonnaise
• 2 tablespoons milk
• 2 tablespoons sugar
• 1 tablespoons mustard
• 2 teaspoons vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

Step 1: Mix the mayonnaise, milk, sugar, mustard, vinegar, salt, and pepper using your hand egg beater. Beat until incorporated.

Step 2: Add in the coleslaw mix and dressing. Mix until combined and serve. Enjoy!

I recently made this incredible cake and I’m really glad that I decided to do so! It’s probably one of the best cupcakes I have ever tasted in my life. It’s the perfect combination of sweetness and creaminess! Try it and you’ll be the judge. I know that you’re gonna love it too! Enjoy!

INGREDIENTS

For the Cupcakes

1 1/3 cups all-purpose flour

2/3 cup cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon instant espresso powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/3 cups white sugar

2/3 cup brown sugar

4 eggs

1/3 cup water

2 teaspoons vanilla extract

1 cup sour cream

1/4 cup vegetable oil

For the Frosting

1 (8 ounces) package cream cheese, at room temperature

7 tablespoons butter, at room temperature

1 teaspoon vanilla extract

3 cups confectioners’ sugar

18 chocolate sandwich cookies (such as Oreo(R))

2 tablespoons milk, or more as needed

How to make Chocolate Cupcakes with Cream Cheese-Oreo®-Buttercream Frosting

Step 1: Ready the oven and preheat to 325 degrees F or 165 degrees C.

Step 2: Apply cooking spray or line with paper liners a two 12-cup muffin tins.

Step 3: In a large bowl, add cocoa powder, flour, baking powder, cinnamon, espresso powder, and salt. Whisk until well-mixed then add in brown sugar and white sugar. Continue whisking until all ingredients are blended.

Step 4: In another mixing bowl, add water, eggs, and vanilla extract. Whisk until creamy then add oil and sour cream. Continue whisking.

Step 5: Transfer the egg mixture into the flour mixture and stir until well-mixed.

Step 6: Scoop the batter and fill muffin cups about 3/4 each.

Step 7: Place inside the oven and bake for 18 to 20 minutes or until the top bounces back when poked.

Step 8: Remove from the oven and let it sit on a wire rack to cool for at least 20 minutes.

Step 9: In a large bowl, add butter and cream cheese. Stir until well-mixed and the texture is smooth. Add in the vanilla extract and continue to stir.

Step 10: Mix the confectioners’ sugar at medium-low speed for 2 to 5 minutes until firm. If the frosting is too thick, add 1 tablespoon of milk to make it thin.

Step 11: Add the cookies in the food processor and crush. Add the crushed cookies into the frosting and mix using a spatula.

Step 12: Put the frosting inside the fridge for at least 15 minutes to cool.

Step 13: Spread the frosting on top of the cake.

Step 14: Serve and enjoy!

Rebecca I recently made this incredible cake and I’m really glad that I decided to do so! It’s probably one of the best cupcakes I have ever tasted in my life.… Main Dish Recipes Chocolate Cupcakes with Cream Cheese-Oreo®-Buttercream Frosting European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cupcakes
• 1 1/3 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon instant espresso powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/3 cups white sugar
• 2/3 cup brown sugar
• 4 eggs
• 1/3 cup water
• 2 teaspoons vanilla extract
• 1 cup sour cream
• 1/4 cup vegetable oil
• For the Frosting
• 1 (8 ounces) package cream cheese, at room temperature
• 7 tablespoons butter, at room temperature
• 1 teaspoon vanilla extract
• 3 cups confectioners’ sugar
• 18 chocolate sandwich cookies (such as Oreo(R))
• 2 tablespoons milk, or more as needed

Instructions

Step 1: Ready the oven and preheat to 325 degrees F or 165 degrees C.

Step 2: Apply cooking spray or line with paper liners a two 12-cup muffin tins.

Step 3: In a large bowl, add cocoa powder, flour, baking powder, cinnamon, espresso powder, and salt. Whisk until well-mixed then add in brown sugar and white sugar. Continue whisking until all ingredients are blended.

Step 4: In another mixing bowl, add water, eggs, and vanilla extract. Whisk until creamy then add oil and sour cream. Continue whisking.

Step 5: Transfer the egg mixture into the flour mixture and stir until well-mixed.

Step 6: Scoop the batter and fill muffin cups about 3/4 each.

Step 7: Place inside the oven and bake for 18 to 20 minutes or until the top bounces back when poked.

Step 8: Remove from the oven and let it sit on a wire rack to cool for at least 20 minutes.

Step 9: In a large bowl, add butter and cream cheese. Stir until well-mixed and the texture is smooth. Add in the vanilla extract and continue to stir.

Step 10: Mix the confectioners' sugar at medium-low speed for 2 to 5 minutes until firm. If the frosting is too thick, add 1 tablespoon of milk to make it thin.

Step 11: Add the cookies in the food processor and crush. Add the crushed cookies into the frosting and mix using a spatula.

Step 12: Put the frosting inside the fridge for at least 15 minutes to cool.

Step 13: Spread the frosting on top of the cake.

Step 14: Serve and enjoy!

This is the best! I recently learned how to make this amazing dish and I can’t get enough of it! The aroma and flavor are just too perfect for me not to cook this 3 times already this week. At first, I thought, Apples and sausage? Really? But the moment I tasted it, every flavor made sense. They complimented each other well even though they may be odd to begin at first. Try it yourself and I am one hundred percent sure that you will think the same thing! Enough with the chitchat and head to your kitchen and prepare all the ingredients. Have a blast!

INGREDIENTS

8 ounces baby carrots

8 ounces Brussels sprouts, halved lengthwise

1 small red onion, peeled and cut into 8 wedges

3 tablespoons olive oil

2 teaspoons chopped fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 (12 ounces) package Hillshire Farm(R) Rope Smoked Sausage, cut in 1/2″ bias-cut slices

1 medium Honeycrisp apple, cut into 12 wedges

1 lemon, halved

2 tablespoons chopped parsley

How to make Sheet Pan Smoked Sausage, Apple, and Root Veggie Dinner

Step 1: Ready the oven and preheat to 450 degrees F.

Step 2: Apply cooking spray in a baking pan.

Step 3: In a large mixing bowl, add in the carrots, onion with oil, rosemary, Brussels sprouts, salt, and pepper. Stir until well-mixed.

Step 4: Transfer the vegetable mixture into the prepared baking pan followed by the sausage.

Step 5: Place the baking pan inside the oven and bake for about 20 minutes or until the vegetables and sausage are tender and juicy.

Step 6: Ready the broiler and preheat to a high setting.

Step 7: Toss in the sliced apples into the baking pan and cook for 5 to 6 minutes until tender and the vegetables are a bit caramelized.

Step 8: Remove the baking pan from the oven and let it sit on a wire rack.

Step 9: Drizzle with lemon juice and sprinkle with chopped parsley.

Step 10: Serve hot and enjoy!

Sheet Pan Smoked Sausage, Apple, and Root Veggie Dinner

Rebecca This is the best! I recently learned how to make this amazing dish and I can’t get enough of it! The aroma and flavor are just too perfect for me… Main Dish Recipes Sheet Pan Smoked Sausage, Apple, and Root Veggie Dinner European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 8 ounces baby carrots
• 8 ounces Brussels sprouts, halved lengthwise
• 1 small red onion, peeled and cut into 8 wedges
• 3 tablespoons olive oil
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (12 ounces) package Hillshire Farm(R) Rope Smoked Sausage, cut in 1/2″ bias-cut slices
• 1 medium Honeycrisp apple, cut into 12 wedges
• 1 lemon, halved
• 2 tablespoons chopped parsley

Instructions

Step 1: Ready the oven and preheat to 450 degrees F.

Step 2: Apply cooking spray in a baking pan.

Step 3: In a large mixing bowl, add in the carrots, onion with oil, rosemary, Brussels sprouts, salt, and pepper. Stir until well-mixed.

Step 4: Transfer the vegetable mixture into the prepared baking pan followed by the sausage.

Step 5: Place the baking pan inside the oven and bake for about 20 minutes or until the vegetables and sausage are tender and juicy.

Step 6: Ready the broiler and preheat to a high setting.

Step 7: Toss in the sliced apples into the baking pan and cook for 5 to 6 minutes until tender and the vegetables are a bit caramelized.

Step 8: Remove the baking pan from the oven and let it sit on a wire rack.

Step 9: Drizzle with lemon juice and sprinkle with chopped parsley.

Step 10: Serve hot and enjoy!

I remember this treat growing up. This was my grandma’s favorite dessert to make every time we visit her which was pretty much every day. This is a part of our family that every member knows how to make it. I know, this is a pretty common recipe that you probably know too, but I think the only difference is the way it sits in our family table. I mean, in our dinner table, this has a special place where we put it at an elevated angle. I don’t know, maybe that’s an exaggeration to some of you but it’s just the way we prepare it. We consider it as the main food in the table. I have provided all the steps and ingredients so you can taste perfection! Another thing I love about this recipe is how easy it is to make. I mean, you only need 7 steps to achieve perfection. It’s also hassle-free. In less than an hour, you will taste how good and additive this Creamy Cornbread Casserole is! Okay, enough with the long introduction, it’s time for you to find out if what I’m saying is true! Enjoy!

INGREDIENTS

1 (15 ounces) can whole kernel corn, drained and 1/2 liquid reserved

1 (14.75 ounce) can cream-style corn

2 eggs

1 (8 ounces) package dry cornbread mix

1 cup sour cream

8 ounces Cheddar cheese, shredded

How to make Creamy Cornbread Casserole

Step 1: Ready the oven and preheat to 400 degrees F or 200 degrees C.

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

Step 3: Mix reserved liquid, corn, cornbread mix, sour cream, and eggs in a large mixing bowl. Stir until all the ingredients are well-blended.

Step 4: Transfer the batter into the greased baking pan then sprinkle with cheddar cheese.

Step 5: Place inside the oven and bake for 30 minutes or until the color turns golden brown.

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

Step 7: Serve and enjoy!

Creamy Cornbread Casserole

Rebecca I remember this treat growing up. This was my grandma’s favorite dessert to make every time we visit her which was pretty much every day. This is a part of… Main Dish Recipes Creamy Cornbread Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (15 ounces) can whole kernel corn, drained and 1/2 liquid reserved
• 1 (14.75 ounce) can cream-style corn
• 2 eggs
• 1 (8 ounces) package dry cornbread mix
• 1 cup sour cream
• 8 ounces Cheddar cheese, shredded

Instructions

Step 1: Ready the oven and preheat to 400 degrees F or 200 degrees C.

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

Step 3: Mix reserved liquid, corn, cornbread mix, sour cream, and eggs in a large mixing bowl. Stir until all the ingredients are well-blended.

Step 4: Transfer the batter into the greased baking pan then sprinkle with cheddar cheese.

Step 5: Place inside the oven and bake for 30 minutes or until the color turns golden brown.

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

Step 7: Serve and enjoy!

These amazing little treats will surely make your day perfect! I made these 3 days ago for my kid’s birthday. She was very happy with the taste that she forgot that there was a cake! Its simple to make and the ingredients are not that hard to find. I bet you have them in your pantry. Just follow these simple steps and you will surely taste perfection! By the way, be very generous with the cinnamon for that amazing aroma and flavor! I hope this brings a smile to your face. Don’t forget to share because for sure you won’t resist eating more of these. Have a good day!

INGREDIENTS

3 cups flour

1/4 cup sugar

2 tablespoons baking powder

1 tablespoon salt

1/3 cup shortening

1 egg

1 1/2 cup milk

4-5 tablespoons cinnamon

2 cups brown sugar

3/4 cup butter softened

How to make Grandma’s Cinnamon Rolls

Step 1: Grease a cookie sheet or parchment paper. Set aside.

Step 2: In a large mixing bowl, add baking powder, sugar, flour, shortening, and salt. Mix using your hands.

Step 3: Beat eggs and pour milk in another mixing bowl. Mix until well-mixed.

Step 4: Create a hole in the middle of the flour mixture.

Step 5: Transfer the egg mixture into the flour mixture. Mix using a spoon until creamy.

Step 6: Place a floured countertop.

Step 7: Roll the dough into 1/4-inch thick.

Step 8: Add the soft butter on top and spread.

Step 9: Add in brown sugar on top and cover the soft butter layer then sprinkle cinnamon. Add more cinnamon if you prefer.

Step 10: Roll the dough tightly.

Step 11: Cut the sought onto 1/2-inch thick.

Step 12: Place the sliced dough into the greased cookie sheet or parchment paper.

Step 13: Place inside the oven and bake for 12 to 15 minutes at 400 degrees.

Step14: Remove for the oven and let sit on a wire rack to cool for at least 10 minutes.

Step 15: Serve and enjoy!

Grandma’s Cinnamon Rolls

Rebecca These amazing little treats will surely make your day perfect! I made these 3 days ago for my kid’s birthday. She was very happy with the taste that she forgot… Main Dish Recipes Grandma’s Cinnamon Rolls European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups flour
• 1/4 cup sugar
• 2 tablespoons baking powder
• 1 tablespoon salt
• 1/3 cup shortening
• 1 egg
• 1 1/2 cup milk
• 4-5 tablespoons cinnamon
• 2 cups brown sugar
• 3/4 cup butter softened

Instructions

Step 1: Grease a cookie sheet or parchment paper. Set aside.

Step 2: In a large mixing bowl, add baking powder, sugar, flour, shortening, and salt. Mix using your hands.

Step 3: Beat eggs and pour milk in another mixing bowl. Mix until well-mixed.

Step 4: Create a hole in the middle of the flour mixture.

Step 5: Transfer the egg mixture into the flour mixture. Mix using a spoon until creamy.

Step 6: Place a floured countertop.

Step 7: Roll the dough into 1/4-inch thick.

Step 8: Add the soft butter on top and spread.

Step 9: Add in brown sugar on top and cover the soft butter layer then sprinkle cinnamon. Add more cinnamon if you prefer.

Step 10: Roll the dough tightly.

Step 11: Cut the sought onto 1/2-inch thick.

Step 12: Place the sliced dough into the greased cookie sheet or parchment paper.

Step 13: Place inside the oven and bake for 12 to 15 minutes at 400 degrees.

Step14: Remove for the oven and let sit on a wire rack to cool for at least 10 minutes.

Step 15: Serve and enjoy!

Whenever I want something light yet still flavorful and delicious, I make my Mom’s Macaroni Salad. It is the best thing ever! Growing up, I witnessed how my mom works in the kitchen. She’s a great cook, not a professional but I think most moms know how to prepare a decent and amazing dishes and she’s not an exemption. She likes to experiment, most of the time she prepared dishes, treats that we’ve never seen or heard before. Ahh, I miss my mom so much! She taught me almost every recipe I know. Like this macaroni salad. It is such a simple salad, very easy and quick to make. The ingredients are readily available, uncomplicated, and easy to find. This is a straightforward salad that will give you what you expected and more. It is refreshing and creamy. It might look like your usual macaroni salad, still it will not disappoint you. Every bite reminds me of my childhood, my mom, and how amazing mother’s are. I am never gonna be contented with just a scoop, I always find myself coming back for more! It is perfect when paired with grilled steak, hamburger, even hotdog. Our weekend backyard barbeque will never be complete without my Mom’s Macaroni Salad.

INGREDIENTS

1 pkg macaroni, elbow (about 12 oz)

4 eggs, hardboiled

5 stalks celery

1/4 cup sweet relish

3/4 cup good mayonnaise

2 tablespoons yellow mustard

dash(es) salt and pepper

How to make Mom’s Macaroni Salad

Step 1: Follow the package instruction to cook the macaroni. Once cooked, drain the macaroni and let it cool.

Step 2: Meanwhile, chop the celery and eggs.

Step 3: In a large bowl, put the chopped celery, eggs, and cooked macaroni.

Step 4: Add in the mayonnaise, mustard, and relish. Mix until incorporated.

Step 5: Add in some salt and pepper to taste and mix well.

Step 6: Transfer to serving bowls and serve. Enjoy!

Mom’s Macaroni Salad

Rebecca   Whenever I want something light yet still flavorful and delicious, I make my Mom’s Macaroni Salad. It is the best thing ever! Growing up, I witnessed how my mom… Main Dish Recipes Mom’s Macaroni Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pkg macaroni, elbow (about 12 oz)
• 4 eggs, hardboiled
• 5 stalks celery
• 1/4 cup sweet relish
• 3/4 cup good mayonnaise
• 2 tablespoons yellow mustard
• dash(es) salt and pepper

Instructions

Step 1: Follow the package instruction to cook the macaroni. Once cooked, drain the macaroni and let it cool.

Step 2: Meanwhile, chop the celery and eggs.

Step 3: In a large bowl, put the chopped celery, eggs, and cooked macaroni.

Step 4: Add in the mayonnaise, mustard, and relish. Mix until incorporated.

Step 5: Add in some salt and pepper to taste and mix well.

Step 6: Transfer to serving bowls and serve. Enjoy!