June 2020

A traditional Southern dessert that is commonly served during Thanksgiving or Christmas. This Sweet Potato Pie is a favorite among families, and is often served in place of pumpkin pie. Both pies are amazing, similar, but I prefer potato pie the most. It has a little more texture from the fresh potatoes used and a mildly spiced, perfectly sweetened, browned butter sweet potato pie filling. And the flaky, buttery pie crust is great. It is a healthy and delicious dessert compared to canned pumpkin. We like to serve it with either a dollop of sweetened whipped cream on top or a toasted homemade marshmallow topping. My kids love this sweet potato pie so much, so I make it more often. A dessert this good deserves a spot to our regular dessert menu not only for social occasions. This sweet potato pie is to die for!

INGREDIENTS

1 (1 pound) sweet potato

1/2 cup butter, softened

1 cup white sugar

1/2 cup milk

2 eggs

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 (9 inch) unbaked pie crust

How to make Sweet Potato Pie

Step 1: Put the sweet potatoes in the pot with skin on and boil for 40 to 50 minutes or until tender. Once done, run cold water over the potatoes and carefully remove the skin.

Step 2: Mash the cooked sweet potato in a bowl. Add in the butter and use a mixer to mix well.

Step 3: Mix in the sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat the mixture on medium speed until smooth.

Step 4: Then, pour into an unbaked pie crust.

Step 5: Place inside the oven and bake at 350 degrees F or 175 degrees C for about 55 to 60 minutes. It is done when the knife inserted in the middle comes out clean.

Step 6: Remove from the oven. The pie will puff up like a souffle but it will sink once the pie cools down.

Sweet Potato Pie

Rebecca A traditional Southern dessert that is commonly served during Thanksgiving or Christmas. This Sweet Potato Pie is a favorite among families, and is often served in place of pumpkin pie.… Main Dish Recipes Sweet Potato Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Instructions

Step 1: Put the sweet potatoes in the pot with skin on and boil for 40 to 50 minutes or until tender. Once done, run cold water over the potatoes and carefully remove the skin.

Step 2: Mash the cooked sweet potato in a bowl. Add in the butter and use a mixer to mix well.

Step 3: Mix in the sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat the mixture on medium speed until smooth.

Step 4: Then, pour into an unbaked pie crust.

Step 5: Place inside the oven and bake at 350 degrees F or 175 degrees C for about 55 to 60 minutes. It is done when the knife inserted in the middle comes out clean.

Step 6: Remove from the oven. The pie will puff up like a souffle but it will sink once the pie cools down.

 

Nothing beats a homemade cookie like these Zesty Lemon Cream Cheese Cookies that are super amazing, tangy, insanely delicious, and fresh!

INGREDIENTS

For the Cookies

2 1/2 cups all-purpose flour

1 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup cream cheese, room temperature

1/4 cup lemon juice

1 large egg, room temperature

1 1/2 tablespoons lemon zest

2 teaspoons cornstarch

1 teaspoon vanilla extract

1 teaspoon baking soda

1/4 teaspoon salt

For the Icing

3/4 cup powdered sugar

1/2 tablespoon milk

1/2 tablespoon lemon juice

How to make Zesty Lemon Cream Cheese Cookies

Step 1: Place the butter and cream cheese in a large bowl. Cream until smooth.

Step 2: Add in the sugar and beat until creamy.

Step 3: Whisk in the egg, followed by the vanilla extract and beat for 5 to 6 minutes or until lightened and fluffy.

Step 4: Combine the flour, lemon zest, cornstarch, baking soda, and salt in a medium bowl.

Step 5: Add the flour to the cream cheese mixture alternately with the lemon juice. When adding begin an end with the dry ingredients.

Step 6: Mix the mixture until a rough dough forms. Add a little more four if needed so the dough isn’t sticky.

Step 7: Use a plastic wrap to cover the Doug with. Place inside the fridge and chill for an hour or two.

Step 8: Prepare the oven. Preheat it to 350 degrees F.

Step 9: With a parchment paper, line two baking sheets. Scoop the dough and roll between your hands to create a ball. Transfer the balls onto the prepared baking sheets.

Step 10: Place inside the preheated oven and bake for 10 to 20 minutes or until the edges started to brown and pulling away from the baking sheets.

Step 11: Once done. remove from the oven and cool.

Step 12: For the icing, whisk the powdered sugar, milk, and lemon juice until smooth. Control how thick you like your icing by either adding more or less powdered sugar.

Step 13: Drizzle the icing over the cooled cookies and let them set.

Zesty Lemon Cream Cheese Cookies

Rebecca Nothing beats a homemade cookie like these Zesty Lemon Cream Cheese Cookies that are super amazing, tangy, insanely delicious, and fresh! INGREDIENTS For the Cookies 2 1/2 cups all-purpose flour… Main Dish Recipes Zesty Lemon Cream Cheese Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cookies
• 2 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup cream cheese, room temperature
• 1/4 cup lemon juice
• 1 large egg, room temperature
• 1 1/2 tablespoons lemon zest
• 2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• For the Icing
• 3/4 cup powdered sugar
• 1/2 tablespoon milk
• 1/2 tablespoon lemon juice

Instructions

Step 1: Place the butter and cream cheese in a large bowl. Cream until smooth.

Step 2: Add in the sugar and beat until creamy.

Step 3: Whisk in the egg, followed by the vanilla extract and beat for 5 to 6 minutes or until lightened and fluffy.

Step 4: Combine the flour, lemon zest, cornstarch, baking soda, and salt in a medium bowl.

Step 5: Add the flour to the cream cheese mixture alternately with the lemon juice. When adding begin an end with the dry ingredients.

Step 6: Mix the mixture until a rough dough forms. Add a little more four if needed so the dough isn't sticky.

Step 7: Use a plastic wrap to cover the Doug with. Place inside the fridge and chill for an hour or two.

Step 8: Prepare the oven. Preheat it to 350 degrees F.

Step 9: With a parchment paper, line two baking sheets. Scoop the dough and roll between your hands to create a ball. Transfer the balls onto the prepared baking sheets.

Step 10: Place inside the preheated oven and bake for 10 to 20 minutes or until the edges started to brown and pulling away from the baking sheets.

Step 11: Once done. remove from the oven and cool.

Step 12: For the icing, whisk the powdered sugar, milk, and lemon juice until smooth. Control how thick you like your icing by either adding more or less powdered sugar.

Step 13: Drizzle the icing over the cooled cookies and let them set.

A quick and easy, last-minute dessert to serve the crowd with. These amazing Cherry Bars have a buttery crumb crust that is topped with an insanely delicious cherry pie filling and drizzled with sweet vanilla glaze. Your guest will surely be impressed. They will never realize how simple this is to make. These bars are loaded with cherry flavor, and they are not only satisfying but are pleasing to the eyes, too. I love cherries, and this is a hit for me. A mouthwatering 5-star dessert that will satisfy your sweet tooth.

INGREDIENTS

For the Bars

1 1/2 cups butter, softened

3 cups granulated sugar

1 1/2 teaspoons salt

5 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

5 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

2 cans (21 oz.) cherry pie filling

For the Glaze

1 cup confectioner’s sugar

3 tablespoons milk

HOW TO MAKE CHERRY BARS

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

Step 2: Use an aluminum foil to line a 12 x 17-inch jelly roll pan. Then, spray with a nonstick spray and set aside.

Step 3: Place the butter and sugar in a bowl. Cream using your hand mixer for 1 to 2 minutes.

Step 4: Stir in the salt, eggs, vanilla, and the almond flavorings until incorporated.

Step 5: Add in the flour and baking soda. Beat until just combined. Make sure to reserve 1 3/4 cups of dough.

Step 6: With the remaining dough, spread it and press into the prepared baking pan. Then, top it with the cherry pie filling.

Step 7: Tear the reserved batter into small pieces and place over the cherry filling.

Step 8: Place inside the preheated oven and bake for 50 to 60 minutes or until golden brown.

Step 9: Once done, remove from the oven and put the pan on a wire rack to cool.

Step 10: Meanwhile, to make the glaze, whisk the confectioner’s’ sugar and milk until smooth.

Step 11: Drizzle the glaze over the cooled bar and cut it into 35 square pieces before serving. Enjoy!

CHERRY BARS FOR A CROWD

Rebecca A quick and easy, last-minute dessert to serve the crowd with. These amazing Cherry Bars have a buttery crumb crust that is topped with an insanely delicious cherry pie filling… Main Dish Recipes CHERRY BARS FOR A CROWD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Bars
• 1 1/2 cups butter, softened
• 3 cups granulated sugar
• 1 1/2 teaspoons salt
• 5 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 5 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 cans (21 oz.) cherry pie filling
• For the Glaze
• 1 cup confectioner’s sugar
• 3 tablespoons milk

Instructions

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

Step 2: Use an aluminum foil to line a 12 x 17-inch jelly roll pan. Then, spray with a nonstick spray and set aside.

Step 3: Place the butter and sugar in a bowl. Cream using your hand mixer for 1 to 2 minutes.

Step 4: Stir in the salt, eggs, vanilla, and the almond flavorings until incorporated.

Step 5: Add in the flour and baking soda. Beat until just combined. Make sure to reserve 1 3/4 cups of dough.

Step 6: With the remaining dough, spread it and press into the prepared baking pan. Then, top it with the cherry pie filling.

Step 7: Tear the reserved batter into small pieces and place over the cherry filling.

Step 8: Place inside the preheated oven and bake for 50 to 60 minutes or until golden brown.

Step 9: Once done, remove from the oven and put the pan on a wire rack to cool.

Step 10: Meanwhile, to make the glaze, whisk the confectioner's’ sugar and milk until smooth.

Step 11: Drizzle the glaze over the cooled bar and cut it into 35 square pieces before serving. Enjoy!

These little heaven-like treats are awesome! They are simply cute and delicious. Every bite is satisfying and every cookie is never to put to waste. They are perfect for children’s party because of how wonderful they look. Look at those colors, don’t you wanna just get a bite of that? If you do, then it’s time for you to preheat your oven and start baking! Best of luck. Enjoy!

INGREDIENTS

1⁄2 cup sugar

1 stick butter, softened

3 large eggs

1 1⁄2 teaspoons lemon extract

2 cups all-purpose flour

3 teaspoons baking powder

1⁄8 teaspoon salt

3 cups confectioners’ sugar

1⁄4 cup water

1 teaspoon lemon extract

How to make Italian Lemon Drop Cookies

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

Step 2: In a large bowl, add salt, flour, and baking powder. Stir until well-mixed.

Step 3: In a separate large bowl, add butter and sugar. Whisk until cream then add lemon extract and eggs. Beat until blended.

Step 4: Add the flour mixture into the butter mixture. Whisk until well-mixed and the texture is smooth. Add a droplet of yellow food color if the dough is light-colored. Put the dough inside the fridge to chill.

Step 5: Scoop the dough and drop them into the prepared baking sheet. Leave at least 2 inches space between the doughs.

Step 6; Place inside the oven and bake for 12 to 15 minutes or until the color turns light brown.

Step 7: Remove the cookies from the oven and let it sit on a wire rack to cool.

Step 8: In a large mixing bowl, add all the icing ingredients and mix until smooth.

Step 9; Dip into the glaze the top part of the cookies and let sit on the sire rack to incorporate the glaze.

Step 10: Sprinkle lemon zest on top while the glaze is still moist.

Step 11: Insert the cookies inside an airtight container to preserve the freshness.

Italian Lemon Drop Cookies

Rebecca These little heaven-like treats are awesome! They are simply cute and delicious. Every bite is satisfying and every cookie is never to put to waste. They are perfect for children’s… Main Dish Recipes Italian Lemon Drop Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1⁄2 cup sugar
• 1 stick butter, softened
• 3 large eggs
• 1 1⁄2 teaspoons lemon extract
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1⁄8 teaspoon salt
• 3 cups confectioners’ sugar
• 1⁄4 cup water
• 1 teaspoon lemon extract

Instructions

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

Step 2: In a large bowl, add salt, flour, and baking powder. Stir until well-mixed.

Step 3: In a separate large bowl, add butter and sugar. Whisk until cream then add lemon extract and eggs. Beat until blended.

Step 4: Add the flour mixture into the butter mixture. Whisk until well-mixed and the texture is smooth. Add a droplet of yellow food color if the dough is light-colored. Put the dough inside the fridge to chill.

Step 5: Scoop the dough and drop them into the prepared baking sheet. Leave at least 2 inches space between the doughs.

Step 6; Place inside the oven and bake for 12 to 15 minutes or until the color turns light brown.

Step 7: Remove the cookies from the oven and let it sit on a wire rack to cool.

Step 8: In a large mixing bowl, add all the icing ingredients and mix until smooth.

Step 9; Dip into the glaze the top part of the cookies and let sit on the sire rack to incorporate the glaze.

Step 10: Sprinkle lemon zest on top while the glaze is still moist.

Step 11: Insert the cookies inside an airtight container to preserve the freshness.

Lo and behold the best food for tonight’s dinner! This will be a part of your top 10 meals to cook for special occasions! I don’t know but it has a very fancy look and taste to it! The number of steps might give you a feeling that it’s a difficult dish but it’s not. Just make sure to follow it step by step for the best result. Good luck and have fun!

INGREDIENTS

2 pounds ground turkey

1 (6 oz.) box herb-seasoned stove-top stuffing

1 cup McCormick Simply Better Turkey Gravy, divided

1/2 cup carrots, diced

1/2 cup yellow onion, diced

1/2 cup celery, diced

3 cloves garlic, minced

1/2 teaspoon McCormick ground thyme or thyme leaves

1/2 teaspoon McCormick ground sage or sage leaves

2 large eggs

2 tablespoons unsalted butter

2 tablespoons milk

kosher salt and freshly ground pepper

How to make Turkey And Stuffing Meatloaf

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

Step 2: Apply cooking spray in a 9×5-inch loaf pan.

Step 3: Place a skillet on the stove and turn the heat to medium-high. Melt butter and add onion, celery, and carrot. Saute for  6 to 8 minutes or until the ingredients are cooked and soft. Add in the minced garlic and cook for an extra 1 to 2 minutes or until aromatic.

Step 4: Add salt and pepper to taste. Add in 3 tablespoons of turkey gravy and cook for another 2 minutes. Remove the skillet from the stove and let it cool.

Step 5: In a large mixing bowl, add the stuffing mixture, ground turkey, milk, and eggs. Add in the cooked vegetables and sprinkle sage, thyme, salt, and pepper to taste.

Step 6: Mix using two forks or with clean hands until all the ingredients are incorporated.

Step 7: Pour the remaining 1/4 cup of gravy over mixture in the greased pan.

Step 8: Place inside the preheated oven and bake for 40 minutes.

Step 9: Remove the loan form the oven.

Step 10: Pour the turkey gravy on top. Serve hot and enjoy!

Turkey And Stuffing Meatloaf

Rebecca Lo and behold the best food for tonight’s dinner! This will be a part of your top 10 meals to cook for special occasions! I don’t know but it has… Main Dish Recipes Turkey And Stuffing Meatloaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds ground turkey
• 1 (6 oz.) box herb-seasoned stove-top stuffing
• 1 cup McCormick Simply Better Turkey Gravy, divided
• 1/2 cup carrots, diced
• 1/2 cup yellow onion, diced
• 1/2 cup celery, diced
• 3 cloves garlic, minced
• 1/2 teaspoon McCormick ground thyme or thyme leaves
• 1/2 teaspoon McCormick ground sage or sage leaves
• 2 large eggs
• 2 tablespoons unsalted butter
• 2 tablespoons milk
• kosher salt and freshly ground pepper

Instructions

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

Step 2: Apply cooking spray in a 9x5-inch loaf pan.

Step 3: Place a skillet on the stove and turn the heat to medium-high. Melt butter and add onion, celery, and carrot. Saute for  6 to 8 minutes or until the ingredients are cooked and soft. Add in the minced garlic and cook for an extra 1 to 2 minutes or until aromatic.

Step 4: Add salt and pepper to taste. Add in 3 tablespoons of turkey gravy and cook for another 2 minutes. Remove the skillet from the stove and let it cool.

Step 5: In a large mixing bowl, add the stuffing mixture, ground turkey, milk, and eggs. Add in the cooked vegetables and sprinkle sage, thyme, salt, and pepper to taste.

Step 6: Mix using two forks or with clean hands until all the ingredients are incorporated.

Step 7: Pour the remaining 1/4 cup of gravy over mixture in the greased pan.

Step 8: Place inside the preheated oven and bake for 40 minutes.

Step 9: Remove the loan form the oven.

Step 10: Pour the turkey gravy on top. Serve hot and enjoy!

This Creamy Italian Sausage and Potato Soup is one of the best dishes I have ever cooked and tasted. The simplicity of this dish caught my attention. I’ve known this recipe for quite some time but now, I feel like I need to share it with other people that’s why I have decided to write down the recipe. Aside from the awesome flavor, the aroma is really good as well! Think about the smell of sausage and melted cheese. Oh boy, after this I probably will go to the kitchen to cook this. I think you probably will too! You all have a good day. Enjoy!

INGREDIENTS

1 pound mild Italian sausage

2 pounds Russet potatoes, diced

6 cups low-sodium chicken stock

3 cups chopped kale or spinach

1 cup heavy cream

½ cup parmesan cheese, shredded

Kosher salt and black pepper, to taste

Olive oil, for garnish

How to make Creamy Italian Sausage And Potato Soup

Step 1: Place a large stockpot on the stove and turn the heat to medium-high. Add in the Italian sausage crumble and cook until the color turns brown.

Step 2: Remove the cooked sausage and drain the excess grease in the stockpot.

Step 3: Put the sausage back to the pot and pour the chicken stock. Season with 1/4 teaspoon of black pepper and 1/2 teaspoon salt then add in the potatoes. Cook for 10 to 12 minutes until the potatoes are cooked and tender.

Step 4: Remove half of the potatoes then transfer them into a medium bowl.

Step 5: Mash the cooked potatoes and put them back to the pot.

Step 6: Add in spinach leaves, heavy cream, and kale. .Season with more salt and pepper.

Step 7: Cook for 2 to 3 minutes or until the kale is cooked and tender.

Step 8: Sprinkle parmesan cheese on top and freshly crushed black pepper then drizzle with olive oil.

Step 9: Serve and enjoy!

Creamy Italian Sausage And Potato Soup

Rebecca This Creamy Italian Sausage and Potato Soup is one of the best dishes I have ever cooked and tasted. The simplicity of this dish caught my attention. I’ve known this… Main Dish Recipes Creamy Italian Sausage And Potato Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound mild Italian sausage
• 2 pounds Russet potatoes, diced
• 6 cups low-sodium chicken stock
• 3 cups chopped kale or spinach
• 1 cup heavy cream
• ½ cup parmesan cheese, shredded
• Kosher salt and black pepper, to taste
• Olive oil, for garnish

Instructions

Step 1: Place a large stockpot on the stove and turn the heat to medium-high. Add in the Italian sausage crumble and cook until the color turns brown.

Step 2: Remove the cooked sausage and drain the excess grease in the stockpot.

Step 3: Put the sausage back to the pot and pour the chicken stock. Season with 1/4 teaspoon of black pepper and 1/2 teaspoon salt then add in the potatoes. Cook for 10 to 12 minutes until the potatoes are cooked and tender.

Step 4: Remove half of the potatoes then transfer them into a medium bowl.

Step 5: Mash the cooked potatoes and put them back to the pot.

Step 6: Add in spinach leaves, heavy cream, and kale. .Season with more salt and pepper.

Step 7: Cook for 2 to 3 minutes or until the kale is cooked and tender.

Step 8: Sprinkle parmesan cheese on top and freshly crushed black pepper then drizzle with olive oil.

Step 9: Serve and enjoy!

Eat pork chops the best way! Once you get a bite of this delicious meal, you will surely crave for it! My best friend introduced me to this recipe a few years ago. I remember it like it was yesterday. She was visiting me in New York. We had a great time that day and decided to cook dinner together. I remember, there were 4 pork chops in the freezer. She then defrosts it and told me that she was gonna make the best dinner. I watched her prepare and cook this amazing Parmesan-Crusted Pork Chops. At first, I was kind of pessimistic about the outcome of this dish because I never thought Parmesan Cheese would go well with pork chops but it does! The first bites are the best! You will always remember that moment you tasted perfection. The feeling of happiness where everything makes sense all of a sudden. Please excuse my way of building this recipe for you. It’s just that I want you to taste it yourself. I have provided all the steps. Just follow them and you are in for a treat!

INGREDIENTS

1 serving cooking spray

1 egg

1/4 cup grated Parmesan cheese

1 teaspoon Cajun seasoning

2 boneless pork chops, trimmed

How to make Parmesan-Crusted Pork Chops

Step 1: Ready the oven and preheat to 350 degrees F or 175 degrees C.

Step 2: Apply cooking spray in a baking dish.

Step 3: In a medium shallow bowl, add eggs. Whisk until creamy.

Step 4: On a clean plate, add Cajun seasoning and Parmesan cheese. Whisk until well-mixed.

Step 5: Coat each pork chop with the beaten eggs then coat with the cajun and parmesan mixture. Put them on the greased baking dish.

Step 6: Place the baking dish inside the preheated oven and bake for 40 minutes or until cooked through.

Step 7: Remove from the oven.

Step 8: Serve hot and enjoy!

Parmesan-Crusted Pork Chops

Rebecca Eat pork chops the best way! Once you get a bite of this delicious meal, you will surely crave for it! My best friend introduced me to this recipe a… Main Dish Recipes Parmesan-Crusted Pork Chops European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 serving cooking spray
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Cajun seasoning
• 2 boneless pork chops, trimmed

Instructions

Step 1: Ready the oven and preheat to 350 degrees F or 175 degrees C.

Step 2: Apply cooking spray in a baking dish.

Step 3: In a medium shallow bowl, add eggs. Whisk until creamy.

Step 4: On a clean plate, add Cajun seasoning and Parmesan cheese. Whisk until well-mixed.

Step 5: Coat each pork chop with the beaten eggs then coat with the cajun and parmesan mixture. Put them on the greased baking dish.

Step 6: Place the baking dish inside the preheated oven and bake for 40 minutes or until cooked through.

Step 7: Remove from the oven.

Step 8: Serve hot and enjoy!

I am so excited to share this recipe with you today! It is my new favorite food to eat pretty much every day in the past month. I just love the balance of all the flavors of this incredible dish. I never doubted that this was gone well because just by looking at the picture gave me an idea that it’s awesome! Enough with the talking, you just have to try it yourself. I am sure that it will not be a disappointment! I have provided all the steps you need to follow and the ingredients you will be needing. You are welcome! Enjoy!

INGREDIENTS

1 (1 pound) beef top sirloin, thinly sliced

2 small onions, sliced

2 green bell peppers, sliced

1 cup barbeque sauce (such as Bull’s-Eye(R) Texas-Style Bold Barbeque Sauce)

8 (10 inches) flour tortillas

2 cups shredded Cheddar cheese

How to make Philly Cheesesteak Quesadillas

Step 1: Ready the oven and preheat to 425 degrees F or 220 degrees C.

Step 2: Grease lightly a baking sheet. Set aside.

Step 3: Place a skillet on the stove and turn the heat to medium.

Step 4: Add in the beef and cook for 5 to 7 minutes or until the color turns brown.

Step 5: In the same skillet, toss in the sliced green bell peppers and sliced onions. Stir and cook for 5 to 10 minutes or until the onions are translucent and the bell peppers are soft.

Step 6: Pour in the barbecue sauce over the beef and simmer on medium heat for 10 minutes or until the sauce is thick.

Step 7: Place 4 tortilla chips on the prepared baking sheet and fill each tortilla with the beef mixture.

Step 8: Sprinkle generously each filled tortilla chips with cheddar cheese.

Step 9: Place the baking sheet in the oven and bake for 10 minutes. After 10 minutes, flip it over and let the cheese melt for 5 to 8 minutes.

Step 10: Remove from the oven. Serve hot ad enjoy!

Philly Cheesesteak Quesadillas

Rebecca I am so excited to share this recipe with you today! It is my new favorite food to eat pretty much every day in the past month. I just love… Main Dish Recipes Philly Cheesesteak Quesadillas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (1 pound) beef top sirloin, thinly sliced
• 2 small onions, sliced
• 2 green bell peppers, sliced
• 1 cup barbeque sauce (such as Bull’s-Eye(R) Texas-Style Bold Barbeque Sauce)
• 8 (10 inches) flour tortillas
• 2 cups shredded Cheddar cheese

Instructions

Step 1: Ready the oven and preheat to 425 degrees F or 220 degrees C.

Step 2: Grease lightly a baking sheet. Set aside.

Step 3: Place a skillet on the stove and turn the heat to medium.

Step 4: Add in the beef and cook for 5 to 7 minutes or until the color turns brown.

Step 5: In the same skillet, toss in the sliced green bell peppers and sliced onions. Stir and cook for 5 to 10 minutes or until the onions are translucent and the bell peppers are soft.

Step 6: Pour in the barbecue sauce over the beef and simmer on medium heat for 10 minutes or until the sauce is thick.

Step 7: Place 4 tortilla chips on the prepared baking sheet and fill each tortilla with the beef mixture.

Step 8: Sprinkle generously each filled tortilla chips with cheddar cheese.

Step 9: Place the baking sheet in the oven and bake for 10 minutes. After 10 minutes, flip it over and let the cheese melt for 5 to 8 minutes.

Step 10: Remove from the oven. Serve hot ad enjoy!

These little treats will surely make you happy! I recently discovered this amazing recipe online. I was looking for desserts that I can make and prepare for my husband’s birthday. Since his favorite food is strawberry, I looked for strawberry dessert. This was the first thing I saw and I immediately fell in love with it. Aside from the amazing flavor, it is also very easy to make that even a newbie like me can pull off! I listed all the ingredients and the steps you need to follow to achieve the perfect outcome. This is perfect on a hot day. Make sure to refrigerate it long enough to make it cold. Enjoy!

INGREDIENTS

1 (8 ounces) package cream cheese

1/2 cup confectioners’ sugar

2 teaspoons vanilla extract

12 large fresh strawberries, hulled

2 tablespoons graham cracker crumbs

2 (1 ounce) squares semisweet chocolate chips (optional)

1 teaspoon canola oil (optional)

How to make Strawberry Cheesecake Bites

Step 1: Cover with waxed paper a baking sheet.

Step 2: In a medium mixing bowl, add confectioners’ sugar, vanilla extract, and cream cheese. Beat until well-mixed and creamy.

Step 3: Scoop the mixture and put it inside a piping bag that has a big round tip.

Step 4: Form a cone shape on top of each strawberry using a paring knife. Leave a tiny hollow on the strawberry.

Step 5: Fill each strawberry with 1 tablespoon of the cream cheese mixture. Fill each strawberry generously.

Step 6: In a shallow mixing bowl, add the graham cracker then coat each strawberry filled side with the crumbs.

Step 7: In a ceramic glass or any microwave-safe glass, add the canola oil and chocolate. Melt inside the microwave for 1 to 3 minutes while stirring every 30 seconds until the texture is smooth.

Step 8: Dip the edges of the strawberries into the melted chocolate.

Step 9: Put the dipped strawberries in the baking sheet. Place inside the fridge to cool and set.

Step 10: Serve and enjoy!

Strawberry Cheesecake Bites

Rebecca These little treats will surely make you happy! I recently discovered this amazing recipe online. I was looking for desserts that I can make and prepare for my husband’s birthday.… Main Dish Recipes Strawberry CheeStrawberry Cheesecake Bitessecake Bites European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (8 ounces) package cream cheese
• 1/2 cup confectioners’ sugar
• 2 teaspoons vanilla extract
• 12 large fresh strawberries, hulled
• 2 tablespoons graham cracker crumbs
• 2 (1 ounce) squares semisweet chocolate chips (optional)
• 1 teaspoon canola oil (optional)

Instructions

Step 1: Cover with waxed paper a baking sheet.

Step 2: In a medium mixing bowl, add confectioners' sugar, vanilla extract, and cream cheese. Beat until well-mixed and creamy.

Step 3: Scoop the mixture and put it inside a piping bag that has a big round tip.

Step 4: Form a cone shape on top of each strawberry using a paring knife. Leave a tiny hollow on the strawberry.

Step 5: Fill each strawberry with 1 tablespoon of the cream cheese mixture. Fill each strawberry generously.

Step 6: In a shallow mixing bowl, add the graham cracker then coat each strawberry filled side with the crumbs.

Step 7: In a ceramic glass or any microwave-safe glass, add the canola oil and chocolate. Melt inside the microwave for 1 to 3 minutes while stirring every 30 seconds until the texture is smooth.

Step 8: Dip the edges of the strawberries into the melted chocolate.

Step 9: Put the dipped strawberries in the baking sheet. Place inside the fridge to cool and set.

Step 10: Serve and enjoy!

 

Slow cooker recipes are great. Cooking in a slow cooker is like opening a gift. A birthday or a Christmas present that you have been waiting for all year. Slow cooker recipes are just like that, you patiently wait for the dish to cook and when you open the pot you have an easy and well-cooked dinner. Surprise! Surprise! It is a one-pot dish that is cook for hours. Just like this Olive Garden Chicken. Another slow cooker recipe that I got from browsing the internet. I love chicken and slow cooker recipes. So this is perfect! I’ve been crazy about this dish for a while now. It’s super delicious! I love the flavor and the combination of the Italian dressing, seasoning, parmesan, and lemon juice is amazing. The flavor is like dancing inside my mouth. It’s mouthwatering, satisfying, and overly scrumptious. Serve this Olive Garden Chicken with rice for a heartwarming dinner. Or you can also pair it with pasta or salad. Either way, it’s great! A nice addition to your dinner menu and a guaranteed 5-star!

INGREDIENTS

4 boneless, skinless chicken breasts

1 (16 oz.) container Olive Garden Italian dressing

½ cup grated parmesan cheese

2 teaspoons lemon juice

2 tablespoons Italian seasoning

Salt and pepper, to taste

How to make Slow Cooker Olive Garden Chicken

Step 1: Grease the slow cooker with cooking spray.

Step 2: Put the chicken in the bottom of the slow cooker.

Step 3: Pour the bottle of dressing in a bowl and add in the parmesan cheese, lemon juice, Italian seasoning, and a pinch of salt and pepper. Whisk the ingredients until incorporated.

Step 4: Now, pour the mixture over the chicken and coat both sides.

Step 5: Cook the chicken on high for 3 1/2 hours, covered. Then, adjust the heat to low and continue cooking for 7 hours.

Step 6: Serve immediately with salad, pasta, or rice. Enjoy!

Slow Cooker Olive Garden Chicken

Rebecca Slow cooker recipes are great. Cooking in a slow cooker is like opening a gift. A birthday or a Christmas present that you have been waiting for all year. Slow… Main Dish Recipes Slow Cooker Olive Garden Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 32 voted )

Ingredients

• 4 boneless, skinless chicken breasts
• 1 (16 oz.) container Olive Garden Italian dressing
• ½ cup grated parmesan cheese
• 2 teaspoons lemon juice
• 2 tablespoons Italian seasoning
• Salt and pepper, to taste

Instructions

Step 1: Grease the slow cooker with cooking spray.

Step 2: Put the chicken in the bottom of the slow cooker.

Step 3: Pour the bottle of dressing in a bowl and add in the parmesan cheese, lemon juice, Italian seasoning, and a pinch of salt and pepper. Whisk the ingredients until incorporated.

Step 4: Now, pour the mixture over the chicken and coat both sides.

Step 5: Cook the chicken on high for 3 1/2 hours, covered. Then, adjust the heat to low and continue cooking for 7 hours.

Step 6: Serve immediately with salad, pasta, or rice. Enjoy!