June 2020

Straight from the 1950s. This German Chocolate Sheet Cake is super moist with rich coconut pecan frosting that is mind-blowing delicious!

INGREDIENTS

1 pkg baker’s german sweet chocolate (4 ounces)

1/2 cup water

2 cup all-purpose flour, sifted, then measured

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

2 cups of sugar

4 large egg yolks, room temperature (reserve whites)

1 teaspoon vanilla extract

1 cup buttermilk

4 large egg whites, beaten to form stiff peaks

COCONUT PECAN FILLING AND FROSTING

1 can(s) evaporated milk 12-ounce size (not sweetened condensed)

1 1/2 cups sugar

3/4 cup melted butter (1 1/2 sticks)

4 large egg yolks, slightly beaten

1 1/2 teaspoon vanilla extract

7 oz baker’s angel flake coconut

1 1/2 cups broken pecans

DIRECTIONS

Step 1: Ready the oven and preheat it to 350 degrees. Then, grease and flour a 9 x 13-inch or 10 x 16-inch baking pan. If you want a thinner cake you can use a larger pan. You can even use three 9-inch pans, just frost the layers in between.

Step 2: Sift 2 cups of flour. After you sift the flour, measure it again for accuracy. And add in the baking soda and salt. Stir to combine and set aside.

Step 3: Melt the chocolates in the microwave for a minute and 30 seconds depending on the microwave you are using. Once melted, remove from the microwave and stir thoroughly.

Step 4: Separate the egg whites and beat until stiff peaks form.

Step 5: Beat the butter with a hand mixer until just combined. Add in the yolks one at a time, make sure to beat after each addition.

Step 6: Gradually add in the melted chocolates into the butter mixture. Mix and scrape with a spatula on the sides of the bowl. Stir in the vanilla and again mix until incorporated.

Step 7: At this point, you don’t have to use a hand mixer. So, add in the flour mixture alternating with the buttermilk, making sure to begin and end with the flour mixture. Once the mixtures are mixed, use the hand mixer for 10 to 20 seconds just to make sure the batter is well incorporated.

Step 8: Then, fold in the egg whites.

Step 9: pour the mixture into the greased pan and place it inside the preheated oven. Bake for 30 to 40 minutes or once the toothpick inserted in the middle comes out clean.

Step 10: To make the frosting, first melt the butter in a heavy pan. Stir in the milk, sugar, vanilla, and egg yolks. Cook over medium heat while stirring constantly for about 12 minutes or until thickened. Then, remove the saucepan from the heat and add in the coconut and pecans.

Step 11: Pour the frosting over the cooled cake.

Note: In case you decided to make three 9-inch layers, make sure to cool the frosting for a bit to thicken.

German Chocolate Sheet Cake (from the 1950’s)

Rebecca Straight from the 1950s. This German Chocolate Sheet Cake is super moist with rich coconut pecan frosting that is mind-blowing delicious! INGREDIENTS 1 pkg baker’s german sweet chocolate (4 ounces)… Main Dish Recipes German Chocolate Sheet Cake (from the 1950’s) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pkg baker’s german sweet chocolate (4 ounces)
• 1/2 cup water
• 2 cup all-purpose flour, sifted, then measured
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups of sugar
• 4 large egg yolks, room temperature (reserve whites)
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 4 large egg whites, beaten to form stiff peaks
• COCONUT PECAN FILLING AND FROSTING
• 1 can(s) evaporated milk 12-ounce size (not sweetened condensed)
• 1 1/2 cups sugar
• 3/4 cup melted butter (1 1/2 sticks)
• 4 large egg yolks, slightly beaten
• 1 1/2 teaspoon vanilla extract
• 7 oz baker’s angel flake coconut
• 1 1/2 cups broken pecans

Instructions

Step 1: Ready the oven and preheat it to 350 degrees. Then, grease and flour a 9 x 13-inch or 10 x 16-inch baking pan. If you want a thinner cake you can use a larger pan. You can even use three 9-inch pans, just frost the layers in between.

Step 2: Sift 2 cups of flour. After you sift the flour, measure it again for accuracy. And add in the baking soda and salt. Stir to combine and set aside.

Step 3: Melt the chocolates in the microwave for a minute and 30 seconds depending on the microwave you are using. Once melted, remove from the microwave and stir thoroughly.

Step 4: Separate the egg whites and beat until stiff peaks form.

Step 5: Beat the butter with a hand mixer until just combined. Add in the yolks one at a time, make sure to beat after each addition.

Step 6: Gradually add in the melted chocolates into the butter mixture. Mix and scrape with a spatula on the sides of the bowl. Stir in the vanilla and again mix until incorporated.

Step 7: At this point, you don't have to use a hand mixer. So, add in the flour mixture alternating with the buttermilk, making sure to begin and end with the flour mixture. Once the mixtures are mixed, use the hand mixer for 10 to 20 seconds just to make sure the batter is well incorporated.

Step 8: Then, fold in the egg whites.

Step 9: pour the mixture into the greased pan and place it inside the preheated oven. Bake for 30 to 40 minutes or once the toothpick inserted in the middle comes out clean.

Step 10: To make the frosting, first melt the butter in a heavy pan. Stir in the milk, sugar, vanilla, and egg yolks. Cook over medium heat while stirring constantly for about 12 minutes or until thickened. Then, remove the saucepan from the heat and add in the coconut and pecans.

Step 11: Pour the frosting over the cooled cake.

Note: In case you decided to make three 9-inch layers, make sure to cool the frosting for a bit to thicken.

 

Have an amazing morning with Buttermilk Blueberry Breakfast Bake. This is a must-have in your breakfast menu. A super easy to make bake that will complete your day. It is moist, buttery, and bursting with fresh blueberries that will surely put a smile on your face. Begin your day with a slice of this delicious bake and I’m pretty sure you’ll never get enough of this. Pair it with a freshly brewed coffee to start your day right. I cannot wait for you to try it. Enjoy!

INGREDIENTS

2 cups all-purpose flour, divided

2 cups fresh blueberries

1 cup sugar, plus extra for sprinkling on the cake

1/2 cup buttermilk

1/2 cup (1 stick) unsalted butter, softened

1 lemon, zest

1 large egg, room temperature

2 teaspoons baking powder

1 teaspoon vanilla extract

1 teaspoon kosher salt

How to make Buttermilk Blueberry Breakfast Bake

Step 1: Ready the oven and preheat it to 350 degrees F. Lighty grease with butter or spray with a non-stick spray a  square baking dish.

Step 2: Whisk the 1 3/4 cups of flour, baking powder, and salt in a medium bowl.

Step 3: Place the butter, sugar, and lemon zest in a large bowl. Cream for about 3 to 5 minutes or until fluffy and light.

Step 4: Mix in the egg and vanilla extract. Continue beating until well combined.

Step 5: Pour in the buttermilk alternately with the flour mixture and mix until just combined.

Step 6: Put the blueberries in the remaining 1/4 cup of flour and toss until coated.

Step 7: Then, gently fold in the blueberries into the batter.

Step 8: Pour the batter into the prepared baking dish. Sprinkle 1 to 2 tablespoons of sugar over the batter.

Step 9: Place inside the preheated oven and bake for about 40 minutes. Insert a toothpick in the middle, once it comes out clean the cake is done.

Step 10: Once done, remove from the oven. Let it cool first before serving. Enjoy!

Buttermilk Blueberry Breakfast Bake

Rebecca Have an amazing morning with Buttermilk Blueberry Breakfast Bake. This is a must-have in your breakfast menu. A super easy to make bake that will complete your day. It is… Main Dish Recipes Buttermilk Blueberry Breakfast Bake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 cups all-purpose flour, divided
• 2 cups fresh blueberries
• 1 cup sugar, plus extra for sprinkling on the cake
• 1/2 cup buttermilk
• 1/2 cup (1 stick) unsalted butter, softened
• 1 lemon, zest
• 1 large egg, room temperature
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt

Instructions

Step 1: Ready the oven and preheat it to 350 degrees F. Lighty grease with butter or spray with a non-stick spray a  square baking dish.

Step 2: Whisk the 1 3/4 cups of flour, baking powder, and salt in a medium bowl.

Step 3: Place the butter, sugar, and lemon zest in a large bowl. Cream for about 3 to 5 minutes or until fluffy and light.

Step 4: Mix in the egg and vanilla extract. Continue beating until well combined.

Step 5: Pour in the buttermilk alternately with the flour mixture and mix until just combined.

Step 6: Put the blueberries in the remaining 1/4 cup of flour and toss until coated.

Step 7: Then, gently fold in the blueberries into the batter.

Step 8: Pour the batter into the prepared baking dish. Sprinkle 1 to 2 tablespoons of sugar over the batter.

Step 9: Place inside the preheated oven and bake for about 40 minutes. Insert a toothpick in the middle, once it comes out clean the cake is done.

Step 10: Once done, remove from the oven. Let it cool first before serving. Enjoy!

This is another no-bake recipe that I love. Easy and quick to make, and I repeat baking not required. This pretty lush is the greatest thing ever! The layers of color are so refreshing, light, and tastes super delicious! This Cherry Cheesecake Lush is all you’ve been looking for, you can never go wrong with cherries and cheesecake. They are made to brighten up the day. Put them together for a perfect, mouthwatering dessert.

INGREDIENTS

1 package vanilla sandwich cookies (approx. 36 cookies), crushed

1/2 cup (1 stick) unsalted butter, melted

1/4 teaspoon salt

1 (8 oz.) package cream cheese, softened

1 cup powdered sugar

2 (16 oz.) containers frozen whipped topping, divided

2 (3.4 oz.) boxes cheesecake instant pudding mix

3 cups whole milk

1 (21 oz.) can cherry pie filling

1/2 cup walnuts, roughly chopped

How to make No-Bake Cherry Cheesecake Lush

Step 1: In a large bowl, place melted butter and 1/4 teaspoon of salt. Toss to thoroughly coat the cookie crumbs.

Step 2: Pour and press in an even layer the curb mixture into a 9 x 13-inch baking dish.

Step 3: Put in the fridge to chill until the mixture is ready to use.

Step 4: Place the cream cheese in a large bowl and beat for 1 to 2 minutes or until creamy and smooth. Whisk in the powdered sugar and 1 1/2 cups frozen whipped topping until just combined. Pour and spread the mixture over the chilled crust.

Step 5: Place the milk, cheesecake pudding mixture, and remaining 1 cup frozen whipped topping in another bowl. Whisk until thicken.

Step 6: Evenly spread the pudding mixture on top of the cream cheese layer, and top the cream cheese filling with cherry pie filling.

Step 7: For the last layer, carefully spread the frozen whipped topping, making sure not to drag the cherry filling as much.

Step 8: Place inside the fridge to chill for around 1 to 2 hours or until set.

Step 9: Remove from the fridge and top with some chopped walnuts. Slice and serve. Enjoy!

No-Bake Cherry Cheesecake Lush

Rebecca This is another no-bake recipe that I love. Easy and quick to make, and I repeat baking not required. This pretty lush is the greatest thing ever! The layers of… Main Dish Recipes No-Bake Cherry Cheesecake Lush European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package vanilla sandwich cookies (approx. 36 cookies), crushed
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 teaspoon salt
• 1 (8 oz.) package cream cheese, softened
• 1 cup powdered sugar
• 2 (16 oz.) containers frozen whipped topping, divided
• 2 (3.4 oz.) boxes cheesecake instant pudding mix
• 3 cups whole milk
• 1 (21 oz.) can cherry pie filling
• 1/2 cup walnuts, roughly chopped

Instructions

Step 1: In a large bowl, place melted butter and 1/4 teaspoon of salt. Toss to thoroughly coat the cookie crumbs.

Step 2: Pour and press in an even layer the curb mixture into a 9 x 13-inch baking dish.

Step 3: Put in the fridge to chill until the mixture is ready to use.

Step 4: Place the cream cheese in a large bowl and beat for 1 to 2 minutes or until creamy and smooth. Whisk in the powdered sugar and 1 1/2 cups frozen whipped topping until just combined. Pour and spread the mixture over the chilled crust.

Step 5: Place the milk, cheesecake pudding mixture, and remaining 1 cup frozen whipped topping in another bowl. Whisk until thicken.

Step 6: Evenly spread the pudding mixture on top of the cream cheese layer, and top the cream cheese filling with cherry pie filling.

Step 7: For the last layer, carefully spread the frozen whipped topping, making sure not to drag the cherry filling as much.

Step 8: Place inside the fridge to chill for around 1 to 2 hours or until set.

Step 9: Remove from the fridge and top with some chopped walnuts. Slice and serve. Enjoy!

This is a restaurant-quality dish that will leave you wanting more. It is mouthwatering and super delicious! The chickens are perfectly cooked, moist, that’s drench in a sweet, savory, and a little spicy sauce. This aromatic garlic flavor dish is very easy and quick to make, you’ll have this ready in under 30 minutes! I so love the sauce, it is almost drinkable and is great to drizzle over rice. This is a perfect dish to serve on your next family dinner. Trust me, I am pretty sure everybody will love and enjoy this Garlic Brown Sugar Baked Chicken. If you can see below the ingredients are readily available, so wait no more, put on your apron, and make your dinner special tonight.

INGREDIENTS

8 pieces of chicken, bone-in

1 large onion, sliced

4 tablespoons butter

4 cloves garlic

1/4 cup brown sugar, packed

1 tablespoon honey

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

Salt and pepper to taste

How to make Garlic Brown Sugar Baked Chicken

Step 1: Prepare the oven. Preheat it to 400 degrees. Grease lightly a 9 x 13-inch baking dish.

Step 2: Melt 2 tablespoons butter in a large skillet over medium heat.

Step 3: Sprinkle salt and pepper over the chicken for seasoning and place it into the skillet with the melted butter.

Step 4: Cook both sides of the chicken for 1 to 2 minutes or until golden brown. Once browned, transfer the chicken into the prepared baking dish with onion slices.

Step 5: In the same skillet, melt the remaining 2 tablespoons of butter and add in the garlic. Cook for about 1 to 2 minutes.

Step 6: In a small bowl, stir the born sugar, honey, oregano, thyme, and basil until combined.

Step 7: Drizzle the glaze over the chicken and onion. Place inside the preheated oven and bake for 25 to 30 minutes.

Step 8: Remove the chicken from the oven once cooked all the way through. Serve immediately. Enjoy!

Garlic Brown Sugar Baked Chicken

Rebecca This is a restaurant-quality dish that will leave you wanting more. It is mouthwatering and super delicious! The chickens are perfectly cooked, moist, that’s drench in a sweet, savory, and… Main Dish Recipes Garlic Brown Sugar Baked Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 8 pieces of chicken, bone-in
• 1 large onion, sliced
• 4 tablespoons butter
• 4 cloves garlic
• 1/4 cup brown sugar, packed
• 1 tablespoon honey
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and pepper to taste

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees. Grease lightly a 9 x 13-inch baking dish.

Step 2: Melt 2 tablespoons butter in a large skillet over medium heat.

Step 3: Sprinkle salt and pepper over the chicken for seasoning and place it into the skillet with the melted butter.

Step 4: Cook both sides of the chicken for 1 to 2 minutes or until golden brown. Once browned, transfer the chicken into the prepared baking dish with onion slices.

Step 5: In the same skillet, melt the remaining 2 tablespoons of butter and add in the garlic. Cook for about 1 to 2 minutes.

Step 6: In a small bowl, stir the born sugar, honey, oregano, thyme, and basil until combined.

Step 7: Drizzle the glaze over the chicken and onion. Place inside the preheated oven and bake for 25 to 30 minutes.

Step 8: Remove the chicken from the oven once cooked all the way through. Serve immediately. Enjoy!

Looking for a perfect summer dessert? This Ritz Cracker Salted Caramel Icebox Cake is all you need for a summer experience all year round. This no-bake, creamy, salty, and sweet dessert is dreamy, amazingly delicious, and to die for! It is an easy, quick, and absolutely tasty cake that will satisfy your taste buds. I love caramel and this recipe is one of the many caramel dessert recipes that I’ve been keeping for a long time. It is one of my favorites. The combination of sweet and salty is a match made in heaven! And it’s the creamlike texture is unbelievably pretty and refreshing to look at. And it tastes amazing!

INGREDIENTS

48 ritz crackers

2 (8 oz.) packages cream cheese, softened

1 cup granulated sugar

1 cup heavy whipping cream

1 teaspoon vanilla extract

1 cup salted caramel sauce, divided

Whipped cream, for garnish (optional)

How to make Ritz Cracker Salted Caramel Icebox Cake

Step 1: Spray with non-stick cooking spray an 8 x 8-inch baking dish. Set aside.

Step 2: Place the cream cheese and sugar in a large bowl. Beat using an electric mixer on medium speed until smooth.

Step 3: Stir in the heavy cream and vanilla. Beat for about 3 to 5 minutes or until a stiff peak form.

Step 4: Place the crackers on an even layer at the bottom of the baking dish. Then, top the crackers with 1/3 of the cream cheese mixture and 1/3 of the caramel sauce over the cream cheese.

Step 5: Repeat the step in the same layer; crackers, 1/3 cream cheese mixture, 1/3 of the caramel sauce, crackers again, and the remaining cream cheese mixture.

Step 6: Place inside the fridge to chill, covered, for at least 4 hours until set or overnight.

Step 7: Once the cake is chilled, remove from the fridge and cut into squares. Top with whipped cream and drizzle with caramel sauce before serving. Enjoy!

Ritz Cracker Salted Caramel Icebox Cake

Rebecca Looking for a perfect summer dessert? This Ritz Cracker Salted Caramel Icebox Cake is all you need for a summer experience all year round. This no-bake, creamy, salty, and sweet… Main Dish Recipes Ritz Cracker Salted Caramel Icebox Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 20 voted )

Ingredients

• 48 ritz crackers
• 2 (8 oz.) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 cup salted caramel sauce, divided
• Whipped cream, for garnish (optional)

Instructions

Step 1: Spray with non-stick cooking spray an 8 x 8-inch baking dish. Set aside.

Step 2: Place the cream cheese and sugar in a large bowl. Beat using an electric mixer on medium speed until smooth.

Step 3: Stir in the heavy cream and vanilla. Beat for about 3 to 5 minutes or until a stiff peak form.

Step 4: Place the crackers on an even layer at the bottom of the baking dish. Then, top the crackers with 1/3 of the cream cheese mixture and 1/3 of the caramel sauce over the cream cheese.

Step 5: Repeat the step in the same layer; crackers, 1/3 cream cheese mixture, 1/3 of the caramel sauce, crackers again, and the remaining cream cheese mixture.

Step 6: Place inside the fridge to chill, covered, for at least 4 hours until set or overnight.

Step 7: Once the cake is chilled, remove from the fridge and cut into squares. Top with whipped cream and drizzle with caramel sauce before serving. Enjoy!

This pan-fried noodles and cabbage that are drench in butter is love. The caramelized cabbage, onion tossed in egg noodles and bathed in rich butter is the ultimate comfort food.

I just recently found out about this Polish Cabbage, Onions, and Noodles or popularly called Haluski. From the name of this recipe, it is obvious that it is a Polish original. The name commonly pronounces as either ha-loosh-key or ha-loosh-ken. Cabbage, onions, and noodles are the main ingredients used that are bathed in deep and creamy butter. You can add kielbasa or bacon bits but this is optional if you want to add some meat to your Haluski. Putting meat helps with extra flavor but this dish is great enough as is. My first impression when I tasted this dish was it’s incredibly delicious! You know what they say, you can never have enough butter. This dish is as simple as it looks, pretty easy to make, and the ingredients are almost readily available. This Polish Cabbage, Onions, and Noodles is a must-try, worth the spot for your next dinner menu, and definitely  5-star!

INGREDIENTS

½ head green cabbage, chopped into 1-inch pieces

1 stick unsalted butter

1 small yellow onion, diced

8 ounces wide egg noodles, cooked according to package instructions

Kosher salt

Black pepper

Optional: chopped parsley as garnish

How to make Haluski: Polish Cabbage, Onions, And Noodles

Step 1: Melt 1 stick of butter in a Dutch oven or a heavy-bottomed skillet over medium heat.

Step 2: Stir in the carnage, onions, and 2 tablespoons of Kosher salt.

Step 3: Saute and cook for 15 to 20 minutes while frequently stirring until the cabbage is soft and the onions are translucent.

Step 4: Then, add in the cooked noodles into the pot and toss to combine.

Step 5: Sprinkle with some black pepper and season with more Kosher salt to taste.

Haluski: Polish Cabbage, Onions, And Noodles

Rebecca This pan-fried noodles and cabbage that are drench in butter is love. The caramelized cabbage, onion tossed in egg noodles and bathed in rich butter is the ultimate comfort food.… Main Dish Recipes Haluski: Polish Cabbage, Onions, And Noodles European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ head green cabbage, chopped into 1-inch pieces
• 1 stick unsalted butter
• 1 small yellow onion, diced
• 8 ounces wide egg noodles, cooked according to package instructions
• Kosher salt
• Black pepper
• Optional: chopped parsley as garnish

This is an awesome recipe! This Tater Tot Sloppy Joe Casserole tastes amazing! I have read this online last week and I am so glad that tried it because I never would have tasted how delicious this is. This is my definition of a perfect meal! Try it, I am sure you’ll love it! Enjoy!

INGREDIENTS

1 pound ground beef

1 (16 oz.) bag frozen tater tots

1 (15 oz.) can pinto beans, rinsed and drained

1 (8 oz.) can tomato sauce

1 1/2 cups sharp cheddar cheese, divided

1/2 cup ketchup

3 cloves garlic, minced, optional

2 tablespoons Worcestershire sauce

1 1/2 tablespoons brown sugar

1 tablespoon Dijon mustard

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon red pepper flakes, optional

Kosher salt and freshly ground pepper

Extra-virgin olive oil, as needed

How to make Tater Tot Sloppy Joe Casserole

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

Step 2: Combine ketchup, red pepper flakes, garlic powder, onion powder, mustard, brown sugar, Worcestershire sauce, and tomato sauce in a medium bowl. Whisk until well-blended.

Step 3: Place a large skillet on the stove and turn the heat to medium. Add 1 tablespoon of olive oil. When the oil is hot, cook the chopped garlic for a minute or until it turns light brown and aromatic.

Step 4: Toss in the ground beef and stir. Add salt and pepper to taste. When the beef turns brown, drain the excess oil.

Step 5: Transfer the sauce into the skillet with the beef and beans. Stir until the beef and beans are fully coated with sauce.

Step 6: Cook for another 5 to 10 minutes or until the sauce is a little thick.

Step 7: Spread the mixture and form a layer. Add 1 cup of cheese on top of the mixture.

Step 8: Add the tater tots on top and sprinkle the rest of the cheese on top.

Step 9: Place the skillet inside the preheated oven and bake for 30 minutes or until the tots turn golden brown, crispy, and the cheese is melted.

Step 10: Remove from the oven and let it sit on a wire rack for 5 minutes. Serve and enjoy!

Tater Tot Sloppy Joe Casserole

Rebecca This is an awesome recipe! This Tater Tot Sloppy Joe Casserole tastes amazing! I have read this online last week and I am so glad that tried it because I… Main Dish Recipes Tater Tot Sloppy Joe Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 10 voted )

Ingredients

• 1 pound ground beef
• 1 (16 oz.) bag frozen tater tots
• 1 (15 oz.) can pinto beans, rinsed and drained
• 1 (8 oz.) can tomato sauce
• 1 1/2 cups sharp cheddar cheese, divided
• 1/2 cup ketchup
• 3 cloves garlic, minced, optional
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes, optional
• Kosher salt and freshly ground pepper
• Extra-virgin olive oil, as needed

Instructions

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

Step 2: Combine ketchup, red pepper flakes, garlic powder, onion powder, mustard, brown sugar, Worcestershire sauce, and tomato sauce in a medium bowl. Whisk until well-blended.

Step 3: Place a large skillet on the stove and turn the heat to medium. Add 1 tablespoon of olive oil. When the oil is hot, cook the chopped garlic for a minute or until it turns light brown and aromatic.

Step 4: Toss in the ground beef and stir. Add salt and pepper to taste. When the beef turns brown, drain the excess oil.

Step 5: Transfer the sauce into the skillet with the beef and beans. Stir until the beef and beans are fully coated with sauce.

Step 6: Cook for another 5 to 10 minutes or until the sauce is a little thick.

Step 7: Spread the mixture and form a layer. Add 1 cup of cheese on top of the mixture.

Step 8: Add the tater tots on top and sprinkle the rest of the cheese on top.

Step 9: Place the skillet inside the preheated oven and bake for 30 minutes or until the tots turn golden brown, crispy, and the cheese is melted.

Step 10: Remove from the oven and let it sit on a wire rack for 5 minutes. Serve and enjoy!

Old recipe but still works in this modern age! My grandma used to make this incredible Bean Pie. She loved working around the kitchen and her number one customer and critique were me! We spent a lot of time together in the kitchen. She taught me everything I know in the kitchen and I am so grateful for that. Now, as a way of thanking her, I decided to bake this amazing Pinto Bean Pie. This was her favorite type of pie. It is really simple to make. You will only be needing 8 ingredients for this perfect treat! This is perfect to eat pretty much any time of the day and after eating pretty much every food. Once you get a bite of this heaven-like pie, you will surely want more! That’s usually the case every time I make this at home. My kids could not get enough of it that’s why I make sure to bake 3 or more pies. Imagine 3 pies a day. Yeah, that’s how awesome this pie is! I’ll stop writing now so you can focus on preparing the ingredients. Enjoy!

INGREDIENTS

1 unbaked pie crust (homemade or store-bought)

3/4 cup pinto beans (heated and lightly mashed)

1 cup of sugar

2 eggs, beaten

3/4 cup (1 1/2 sticks) unsalted butter, melted

1/2 cup pecans, finely chopped

1 teaspoon vanilla extract

1/4 teaspoon salt

How to make Vintage Pinto Bean Pie

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

Step 2: Combine beaten eggs, beans, melted butter, vanilla extract, salt, and sugar in a large bowl. Stir until well-mixed.

Step 3: Fold the mixture in the prepared chopped pecan.

Step 4: When the mixture is well-combined, transfer the mixture into the pie shell.

Step 5: Put the pie inside the preheated oven and cook for 45 to 50 minutes or until the pie is cooked through and soft.

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

Step 7: Serve and enjoy!

Vintage Pinto Bean Pie

Rebecca Old recipe but still works in this modern age! My grandma used to make this incredible Bean Pie. She loved working around the kitchen and her number one customer and… Main Dish Recipes Vintage Pinto Bean Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 unbaked pie crust (homemade or store-bought)
• 3/4 cup pinto beans (heated and lightly mashed)
• 1 cup of sugar
• 2 eggs, beaten
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1/2 cup pecans, finely chopped
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

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

Step 2: Combine beaten eggs, beans, melted butter, vanilla extract, salt, and sugar in a large bowl. Stir until well-mixed.

Step 3: Fold the mixture in the prepared chopped pecan.

Step 4: When the mixture is well-combined, transfer the mixture into the pie shell.

Step 5: Put the pie inside the preheated oven and cook for 45 to 50 minutes or until the pie is cooked through and soft.

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

Step 7: Serve and enjoy!

Yeah, you read it right! You will only need 6 basic ingredients to make this amazing Lemon Pie! I made this two days ago and I could not get enough of it so I bake one again today! It tastes like one of those lemon cakes you order at a pastry shop. I am not kidding. This has a fancy taste and look. Maybe it’s just me but the name got my attention. Imagine 6 basic ingredients make the perfect Pie! I have eaten plenty of pies in my life and this surely made it to my top picks for pies. That’s how good this is! I am not a pastry chef but I make the best Lemon pie so I think that counts to label myself as a pastry wizard! Okay, enough with my bragging, it is time for you to know if what I am saying is true. Do you have all these ingredients? Yeah? Great! Then go to your kitchen and start preparing. I’ll be with you all the way just follow these steps I have provided and I am sure that you will be successful! Enjoy!

INGREDIENTS

4 large eggs1/2 cup (1 stick) unsalted butter, melted

1 lemon, sliced into wedges, seeds removed

1 1/4 cups sugar

1 teaspoon vanilla extract

1 frozen pie shell

Powdered sugar, garnish

How to make 6-Ingredient Blender Lemon Pie

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

Step 2: Combine lemon slices, butter, sugar, vanilla extract, and eggs in a blender. Blend until all ingredients are well-combined and smooth.

Step 3: Fill the frozen pie shell with the mixture.

Step 4: Place inside the preheated oven and bake for 45 minutes or until cooked through.

Step 5: Remove from the oven and let it sit on a wire rack to cool to room temperature.

Step 6: Sprinkle white sugar and slice.

Step 7: Serve and enjoy!

6-Ingredient Blender Lemon Pie

Rebecca Yeah, you read it right! You will only need 6 basic ingredients to make this amazing Lemon Pie! I made this two days ago and I could not get enough… Main Dish Recipes 6-Ingredient Blender Lemon Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 4 large eggs1/2 cup (1 stick) unsalted butter, melted
• 1 lemon, sliced into wedges, seeds removed
• 1 1/4 cups sugar
• 1 teaspoon vanilla extract
• 1 frozen pie shell
• Powdered sugar, garnish

Instructions

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

Step 2: Combine lemon slices, butter, sugar, vanilla extract, and eggs in a blender. Blend until all ingredients are well-combined and smooth.

Step 3: Fill the frozen pie shell with the mixture.

Step 4: Place inside the preheated oven and bake for 45 minutes or until cooked through.

Step 5: Remove from the oven and let it sit on a wire rack to cool to room temperature.

Step 6: Sprinkle white sugar and slice.

Step 7: Serve and enjoy!

This Cajun Shrimp Scampi is pretty darn delicious! Its smoky, spicy seasoning is a classic Cajun flavor. By far one of my favorite Cajun recipes. It’s a must-try and I promise this dish worth everything! It is super satisfying, it makes my mouth water. You can try this with chicken, too and it’s equally tasty. Having this on your dinner table feels like dining in at one of the expensive restaurants downtown. I will always give this a 5-star. Try it and see for yourself!

INGREDIENTS

12 raw shrimps (as many as you’d like, I like having a lot in my pasta)

1 serving of pasta (preferably linguine)

2 cloves garlic, minced

2 tablespoons butter

1/2 cup  heavy cream

shredded parmesan cheese

1/8 teaspoon basil

salt and pepper to taste

flour (to thicken)

cajun seasoning

1/4 cup parsley

White wine (not shown)

olive oil (not shown)

How to make Cajun Shrimp Scampi

Step 1: Place the butter in a heated saucepan over medium-high heat.

Step 2: Drizzle some olive oil into the pan.

Step 3: And a splash of white wine.

Step 4: Bring the mixture to a boil.

Step 5: Saute the garlic for about 2 minutes more.

Step 6: Place the shrimp into the pan and season with the Cajun seasoning. You can put as much depends on how you like it.

Step 7: Cook both sides of the shrimp until pink and remove it from the pan. Leaving the liquid behind.

Step 8: Pour in the heavy cream into the pan and add in the basil, parsley, salt, and pepper.

Step 9: Bring the mixture to a boil and sprinkle some flour to thicken the sauce.

Step 10: And reduce the heat to medium-low before adding the shrimp back.

Step 11: Make sure to thoroughly coat the shrimp with the sauce. Toss the shrimp until well coated with sauce and serve over the pasta.

Step 12: Sprinkle a good amount of parmesan cheese on top. Serve and enjoy!

Cajun Shrimp Scampi

Rebecca This Cajun Shrimp Scampi is pretty darn delicious! Its smoky, spicy seasoning is a classic Cajun flavor. By far one of my favorite Cajun recipes. It’s a must-try and I… Main Dish Recipes Cajun Shrimp Scampi European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 raw shrimps (as many as you’d like, I like having a lot in my pasta)
• 1 serving of pasta (preferably linguine)
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/2 cup  heavy cream
• shredded parmesan cheese
• 1/8 teaspoon basil
• salt and pepper to taste
• flour (to thicken)
• cajun seasoning
• 1/4 cup parsley
• White wine (not shown)
• olive oil (not shown)

Instructions

Step 1: Place the butter in a heated saucepan over medium-high heat.

Step 2: Drizzle some olive oil into the pan.

Step 3: And a splash of white wine.

Step 4: Bring the mixture to a boil.

Step 5: Saute the garlic for about 2 minutes more.

Step 6: Place the shrimp into the pan and season with the Cajun seasoning. You can put as much depends on how you like it.

Step 7: Cook both sides of the shrimp until pink and remove it from the pan. Leaving the liquid behind.

Step 8: Pour in the heavy cream into the pan and add in the basil, parsley, salt, and pepper.

Step 9: Bring the mixture to a boil and sprinkle some flour to thicken the sauce.

Step 10: And reduce the heat to medium-low before adding the shrimp back.

Step 11: Make sure to thoroughly coat the shrimp with the sauce. Toss the shrimp until well coated with sauce and serve over the pasta.

Step 12: Sprinkle a good amount of parmesan cheese on top. Serve and enjoy!