General Recipes

If you are searching for an ideal weeknight casserole, then you have to give this cheesy taco casserole a try very soon. It’s pretty easy to whip up using just a few readily available ingredients. You can even assemble this casserole in advance, keep it in the fridge, and bake it the next day. This layered cheesy taco casserole is so good everyone will surely rave about this. It’s an excellent dinner option that you can easily make in a breeze! A must try and for keeps!

INGREDIENTS

4 eggs

2 lbs ground beef

1 c. tomato, finely chopped

3/4 c. whole milk

1/2 c. sour cream

1 3/4 c. biscuit mix or Bisquick

2 c. lettuce, chopped or shredded

2 c. sharp cheddar cheese, grated

1 (1 ounce) packet of taco seasoning

Kosher salt and freshly ground pepper, to taste

Black olives, sliced, optional

How to make Cheesy Taco Casserole

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, lightly grease a 9 x 13-inch baking dish.

Step 2: Place the eggs and milk in a large bowl. Mix well until blended. Add the biscuit mix. Combine and season with salt and pepper. Set aside.

Step 3: With salt and pepper, season the beef and cook until no longer pink. Drain the excess grease and stir in the taco seasoning.

Step 4: Into the prepared baking dish, place the beef in an even layer. On top, evenly spread the biscuit mix. Place in the preheated oven and bake for about 22 to 25 minutes or until golden brown.

Step 5: When done, remove from the oven and allow the casserole to cool for about 10 minutes. Then, spread the sour cream on top. Before serving, top the casserole with some chopped lettuce, tomatoes, and olives (optional). On top, sprinkle the cheddar cheese. Enjoy the casserole hot!

Cheesy Taco Casserole

cherly If you are searching for an ideal weeknight casserole, then you have to give this cheesy taco casserole a try very soon. It’s pretty easy to whip up using just… General Recipes Cheesy Taco Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 eggs
• 2 lbs ground beef
• 1 c. tomato, finely chopped
• 3/4 c. whole milk
• 1/2 c. sour cream
• 1 3/4 c. biscuit mix or Bisquick
• 2 c. lettuce, chopped or shredded
• 2 c. sharp cheddar cheese, grated
• 1 (1 ounce) packet of taco seasoning
• Kosher salt and freshly ground pepper, to taste
• Black olives, sliced, optional

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, lightly grease a 9 x 13-inch baking dish.

Step 2: Place the eggs and milk in a large bowl. Mix well until blended. Add the biscuit mix. Combine and season with salt and pepper. Set aside.

Step 3: With salt and pepper, season the beef and cook until no longer pink. Drain the excess grease and stir in the taco seasoning.

Step 4: Into the prepared baking dish, place the beef in an even layer. On top, evenly spread the biscuit mix. Place in the preheated oven and bake for about 22 to 25 minutes or until golden brown.

Step 5: When done, remove from the oven and allow the casserole to cool for about 10 minutes. Then, spread the sour cream on top. Before serving, top the casserole with some chopped lettuce, tomatoes, and olives (optional). On top, sprinkle the cheddar cheese. Enjoy the casserole hot!

This Mexican Pizza is very good! This reminds me of Taco Bell, but better! This simple pizza recipe is very versatile. You are welcome to add your favorite toppings and enjoy this any way you want!

I love pizza and taco bell. I also love entertaining. So for pizza night, we will be having Taco Bell’s Mexican Pizza, the homemade edition! I am pretty sure everyone will be fighting for the last piece!

Ingredients

1/4-1/2 c. re-fried beans

1/2 pound or so ground beef or ground turkey

2 4-inches flour tortillas

1/2 tablespoon taco seasoning

1/4-1/2 c. salsa (jarred or homemade)

your choice of toppings, ex: tomatoes, green onions, olives

1/4-1/2 c. shredded cheddar cheese (or your desired flavor)

How to make Mexican Pizza

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

Step 2: On a skillet, cook the beef over medium heat until no longer pink, breaking the meat into chunks as it cooks.

Step 3: To the skillet with the beef, add the taco seasoning. Stir and continue to cook until aromatic. If needed, drain any excess liquid.

Step 4: Using nonstick cooking spray, grease a baking sheet. Lay the tortilla onto the prepared baking sheet and spread over the beans followed by the meat. Top with another tortilla. Place in the preheated oven and bake for about 10 minutes.

Step 5: Spread the tortilla with salsa and sprinkle with cheese. Return to the oven and resume baking for 5 to 10 minutes more or until the cheese has melted.

Step 6: Remove from the oven when done and allow the Mexican Pizza to lightly cool on the counter before slicing. Enjoy!

Tips:

Feel free to add your favorite toppings such as olives or tomatoes.

You can assemble this pizza and keep this n the fridge. When ready to serve, heat in the microwave.

This Mexican Pizza is very versatile. It’s the perfect pizza recipe, for everyone!

Mexican Pizza

cherly This Mexican Pizza is very good! This reminds me of Taco Bell, but better! This simple pizza recipe is very versatile. You are welcome to add your favorite toppings and… General Recipes Mexican Pizza European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4-1/2 c. re-fried beans
• 1/2 pound or so ground beef or ground turkey
• 2 4-inches flour tortillas
• 1/2 tablespoon taco seasoning
• 1/4-1/2 c. salsa (jarred or homemade)
• your choice of toppings, ex: tomatoes, green onions, olives
• 1/4-1/2 c. shredded cheddar cheese (or your desired flavor)

Instructions

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

Step 2: On a skillet, cook the beef over medium heat until no longer pink, breaking the meat into chunks as it cooks.

Step 3: To the skillet with the beef, add the taco seasoning. Stir and continue to cook until aromatic. If needed, drain any excess liquid.

Step 4: Using nonstick cooking spray, grease a baking sheet. Lay the tortilla onto the prepared baking sheet and spread over the beans followed by the meat. Top with another tortilla. Place in the preheated oven and bake for about 10 minutes.

Step 5: Spread the tortilla with salsa and sprinkle with cheese. Return to the oven and resume baking for 5 to 10 minutes more or until the cheese has melted.

Step 6: Remove from the oven when done and allow the Mexican Pizza to lightly cool on the counter before slicing. Enjoy!

Notes

Feel free to add your favorite toppings such as olives or tomatoes. You can assemble this pizza and keep this n the fridge. When ready to serve, heat in the microwave. This Mexican Pizza is very versatile. It’s the perfect pizza recipe, for everyone!

Prep time: 25 mins | Cook time: 15 mins | Total time: 40 mins | Yield: 24 jalapenos

Mouthwatering and very irresistible – these delicious chicken stuffed jalapenos are a must-try! I have been making these stuffed jalapenos for years and I am still obsessed. This is seriously one of the best dishes I’ve made! There are no secret ingredients, all you need are only a few simple ingredients from chicken, jalapeno, and cream cheese. One bite, and you’ll be begging for more!

I love appetizers that I can easily turn into a complete meal. These stuffed jalapenos are like jalapenos, poppers, but are more filling and gratifying. These stuffed jalapenos have the addictive combination of fiery jalapenos, cream cheese, and flavor-packed shredded chicken. Not only that, these chicken-stuffed jalapenos are delicious, but they are very easy to throw together. They would be an amazing addition to your weeknight menu rotation. And also superb for entertaining!

These chicken-stuffed jalapenos are a huge hit at home! My family loves these stuffed jalapenos to the bone! And whenever I have guests coming over, these stuffed jalapenos are the most requested! Everyone gets excited when they know I’ll be making these delicious jalapeno dish! These are the best chicken appetizer that I can simply turn into a full meal whenever!

Ingredients

4 ounces Cream cheese, softened

12 Jalapeno peppers, cut in half

1 c. Cheddar cheese, shredded

1 ½ teaspoons Cumin

1 c. Shredded chicken

2 tablespoons Salsa

1 ½ teaspoon Chili powder

¼ teaspoon Salt

HOW TO MAKE CHICKEN STUFFED JALAPENOS

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

Step 2: Add all the ingredients to a mixing bowl except for the jalapenos. Mix well until combined. Then, stuff the jalapeno halves with the filling.

Step 3: On a parchment-lined baking sheet, place the stuffed jalapenos. Bake in the preheated oven for approximately 15 to 20 minutes until done.

Step 4: Remove from the oven and serve the chicken stuffed jalapenos immediately. Enjoy!

Nutritional Info.

Calories: 48Kcal| Carbohydrates: 1g| Protein: 11g| Fat: 9g| Cholesterol: 44mg | Sodium: 164mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg

CHICKEN STUFFED JALAPENOS

cherly Prep time: 25 mins | Cook time: 15 mins | Total time: 40 mins | Yield: 24 jalapenos Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes CHICKEN STUFFED JALAPENOS European Print This

Serves: 24 Prep Time: 25 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 48 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 ounces Cream cheese, softened
• 12 Jalapeno peppers, cut in half
• 1 c. Cheddar cheese, shredded
• 1 ½ teaspoons Cumin
• 1 c. Shredded chicken
• 2 tablespoons Salsa
• 1 ½ teaspoon Chili powder
• ¼ teaspoon Salt

Instructions

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

Step 2: Add all the ingredients to a mixing bowl except for the jalapenos. Mix well until combined. Then, stuff the jalapeno halves with the filling.

Step 3: On a parchment-lined baking sheet, place the stuffed jalapenos. Bake in the preheated oven for approximately 15 to 20 minutes until done.

Step 4: Remove from the oven and serve the chicken stuffed jalapenos immediately. Enjoy!

Prep Time: 5 mins | Cook time: 2 hrs 30 mins | Total time: 2 hrs 35 mins | Servings: 8 people

Mac ‘n’ Cheese is a timeless classic. Ever since I was a kid, I love mac ‘n’ cheese. Now that I have a family of my own, I can understand my kid’s love for mac ‘n’ cheese as it is the same obsession I have with it when I was their age until now. I am very lucky to have found this slow cooker version. It makes life easier. All I have to do is dump everything in my trusty slow cooker and set it to cook. This version is the simplest, and it takes only five minutes to prep.

With this slow cooker mac ‘n’ cheese, I do not have to worry about busy days. I can whip this up any time, without a fuss, and guarantee the richest, cheesiest, sauciest mac ‘n’ cheese. My family breath mac ‘n’ cheese, and we all love this easy version of our favorite classic. Mac ‘n’ cheese is also excellent for potlucks and camping trips. I serve this with a side salad or chicken on the side for a filling meal that my family approves!

Ingredients

2½ c. of whole milk

16 oz. uncooked elbow macaroni

8 oz. block cream cheese

12 oz. evaporated milk

3 c. cheddar cheese, shredded

How to make Crockpot Mac and Cheese

Step 1: Into a crockpot, add all the ingredients. Set to cook for 2 1/2 hours on low or until you have a dish that looks like a mac ‘n’ cheese. After two hours, stir the mac ‘n’ cheese. To even out the thick and cheesy sauce, you might want to add extra cooked macaroni and milk. Keep the setting on “Keep Warm” until you are ready to serve the mac ‘n’ cheese.

Tips:

For this recipe, you can use cooked noodles. Simply adjust the cooking time to 1 1/2 to 2 hours.

For more flavor, add mustard and garlic. Adjust according to taste.

I recommend buying a whole block of cheese and shredding it before adding it to the recipe.

Adjust the cooking time accordingly as most slow cookers defer. If the mac ‘n’ cheese gets done earlier, simply set the slow cooker to warm.

Nutrition Facts:

Per serving: Calories: 574cal | Carbohydrates: 51g | Protein: 26g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 90mg | Fiber: 1g | Sugar: 10g

Crockpot Mac and Cheese

cherly Prep Time: 5 mins | Cook time: 2 hrs 30 mins | Total time: 2 hrs 35 mins | Servings: 8 people Remember it laterLike this recipe! Pin it to… General Recipes Crockpot Mac and Cheese European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 2 hrs 30 mins 2 hrs 30 mins

Nutrition facts: 574 calories 29 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2½ c. of whole milk
• 16 oz. uncooked elbow macaroni
• 8 oz. block cream cheese
• 12 oz. evaporated milk
• 3 c. cheddar cheese, shredded

Instructions

Step 1: Into a crockpot, add all the ingredients. Set to cook for 2 1/2 hours on low or until you have a dish that looks like a mac ‘n’ cheese. After two hours, stir the mac ‘n’ cheese. To even out the thick and cheesy sauce, you might want to add extra cooked macaroni and milk. Keep the setting on “Keep Warm” until you are ready to serve the mac ‘n’ cheese.

Notes

For this recipe, you can use cooked noodles. Simply adjust the cooking time to 1 1/2 to 2 hours. For more flavor, add mustard and garlic. Adjust according to taste. I recommend buying a whole block of cheese and shredding it before adding it to the recipe. Adjust the cooking time accordingly as most slow cookers defer. If the mac ‘n’ cheese gets done earlier, simply set the slow cooker to warm.

Total time: 2 hrs 10 mins | Servings: 12

If you love no-bake desserts, then you’ll enjoy this Pineapple Dream Dessert. It’s very refreshing, perfectly sweet, and an incredibly delightful summer treat. This no-bake dessert is made with pineapples, cream cheese, and graham crackers topped with shredded coconuts.

This pineapple cream dessert is a creamy, delicious treat excellent all year round. A super easy dessert to whip up any time. It’s not only a summer staple, but a dessert that you will enjoy all season!

Make sure to give this easy no-bake dessert a try very soon. It’s a great dessert that I’m pretty sure everyone will fall head over heels for!

Ingredients

Filling:

1 c. powdered sugar

8 oz. softened cream cheese

8 oz. whipping topping

1 c. crushed pineapple

Crust:

½ c. melted butter

20 Graham crackers, crushed

½ c. granulated sugar

Topping:

¼ c. diced pineapples, drained

¼ c. shredded coconut

HOW TO MAKE NO-BAKE PINEAPPLE DREAM DESSERT

Filling:

Step 1: In a medium-sized bowl, place the cream cheese and mix using an electric mixer until fluffy. Next, slowly add in the powdered sugar, mixing until blended. Then, add the whipping topping and beat until fluffy. Lastly, fold in the crushed pineapples. Set aside.

Crust:

Step 2: In a small bowl, add the crushed Graham crackers, granulated sugar, and melted butter. Mix well until blended.

Step 3: Into a 9 x 9-inch baking dish, pat the crust mixture. On top, spoon the filling and smooth it out using a spatula.

Step 4: Over the filling, spread the shredded coconut and diced pineapples.

Step 5: Place the dessert in the fridge for at least 2 hours until firm.

Step 6: Slice and serve. Enjoy!

Tips:

For this recipe, use only (salted/unsalted) butter and not margarine.

You are welcome to use homemade whipped cream instead of Cool Whip. Just remember that homemade whipped cream won’t hold up like Cool Whip.

Nutrition Info.

Energy: 480 kcal

NO-BAKE PINEAPPLE DREAM DESSERT

cherly Total time: 2 hrs 10 mins | Servings: 12 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin If you love no-bake desserts, then you’ll enjoy this… General Recipes NO-BAKE PINEAPPLE DREAM DESSERT European Print This

Serves: 12

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Filling:
• 1 c. powdered sugar
• 8 oz. softened cream cheese
• 8 oz. whipping topping
• 1 c. crushed pineapple
• Crust:
• ½ c. melted butter
• 20 Graham crackers, crushed
• ½ c. granulated sugar
• Topping:
• ¼ c. diced pineapples, drained
• ¼ c. shredded coconut

Instructions

Filling:

Step 1: In a medium-sized bowl, place the cream cheese and mix using an electric mixer until fluffy. Next, slowly add in the powdered sugar, mixing until blended. Then, add the whipping topping and beat until fluffy. Lastly, fold in the crushed pineapples. Set aside.

Crust:

Step 2: In a small bowl, add the crushed Graham crackers, granulated sugar, and melted butter. Mix well until blended.

Step 3: Into a 9 x 9-inch baking dish, pat the crust mixture. On top, spoon the filling and smooth it out using a spatula.

Step 4: Over the filling, spread the shredded coconut and diced pineapples.

Step 5: Place the dessert in the fridge for at least 2 hours until firm.

Step 6: Slice and serve. Enjoy!

Tips:

For this recipe, use only (salted/unsalted) butter and not margarine.

You are welcome to use homemade whipped cream instead of Cool Whip. Just remember that homemade whipped cream won’t hold up like Cool Whip.

Prep time: 5 mins | Cook time: 20 mins | Servings: 6

This Green Enchilada Chicken Soup is incredibly easy to whip up. All you need are a few simple ingredients, and you’ll have this delicious soup on your dinner table in under thirty minutes. This amazing soup is very savory, creamy, zesty, and overall the perfect soup for everyone!

I love a bowl of soup to cozy up in winter. Soup warms me up from inside and out. One of the best soups I would always recommend is this Green Enchilada Chicken Soup. Not only that this is so easy to make, but this soup has the perfect balance of flavor from cream cheese, sweet corn tortillas, and zesty green chilies.

INGREDIENTS

2 pounds boneless, skinless chicken breasts

2 cloves garlic, minced

2 tbsp olive oil

1 small yellow onion, diced

1 (28 ounces) can of green enchilada sauce

3 c. chicken broth

1/2 tsp ground cumin

1/2 c. salsa verde

1 c. heavy cream

4 ounces cream cheese, softened

2-4 corn tortillas, halved and cut into strips

2 c. Monterey Jack cheese, grated

Kosher salt and freshly ground black pepper, to taste

Fresh cilantro, for serving

How to make Green Enchilada Chicken Soup

Step 1: Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the onion to the pot and cook for about 3 to 4 minutes or until tender and translucent. Add the garlic and continue to cook for another minute.

Step 2: To the pot, add the chicken breasts and pour in the broth. Bring everything to a simmer and cook until the chicken is fork tender. Take the chicken out of the pot and shred.

Step 3: Place the shredded pork back in the pot. Add the enchilada sauce, cumin, heavy cream, cream cheese, salsa verde, and Monterey Jack. Continue to cook until the cheese has melted, stirring occasionally.

Step 4: To taste, season with salt and pepper. Then, add the tortilla strips and stir.

Step 5: Serve the green enchilada chicken soup immediately, garnished with cilantro. Enjoy!

Green Enchilada Chicken Soup

cherly Prep time: 5 mins | Cook time: 20 mins | Servings: 6 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This Green Enchilada Chicken Soup is… General Recipes Green Enchilada Chicken Soup European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 (28 ounces) can of green enchilada sauce
• 3 c. chicken broth
• 1/2 tsp ground cumin
• 1/2 c. salsa verde
• 1 c. heavy cream
• 4 ounces cream cheese, softened
• 2-4 corn tortillas, halved and cut into strips
• 2 c. Monterey Jack cheese, grated
• Kosher salt and freshly ground black pepper, to taste
• Fresh cilantro, for serving

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the onion to the pot and cook for about 3 to 4 minutes or until tender and translucent. Add the garlic and continue to cook for another minute.

Step 2: To the pot, add the chicken breasts and pour in the broth. Bring everything to a simmer and cook until the chicken is fork tender. Take the chicken out of the pot and shred.

Step 3: Place the shredded pork back in the pot. Add the enchilada sauce, cumin, heavy cream, cream cheese, salsa verde, and Monterey Jack. Continue to cook until the cheese has melted, stirring occasionally.

Step 4: To taste, season with salt and pepper. Then, add the tortilla strips and stir.

Step 5: Serve the green enchilada chicken soup immediately, garnished with cilantro. Enjoy!

Prep time: 20 mins | Cook time: 1 hr | Total time: 1 hr 20 mins | Servings: 8

This Garlic Roasted Chicken and Potatoes has been my favorite, and go-to for years. It’s a complete meal in a pan with lush chicken and tender potatoes. This amazing chicken meal is super easy to throw together using six ingredients and ready in a breeze. Enjoy this delicious chicken dinner by itself, or serve it with a simple side salad for an easy weeknight meal option that I am pretty sure everyone will love!

Ingredients

6 chicken leg quarters, split into drumsticks and thighs

¼ c. butter

24 cloves garlic, unpeeled

¼ c. maple syrup

6 large Yukon Gold potatoes, cut into chunks

salt and ground black pepper to taste

How to make Garlic Roasted Chicken and Potatoes

Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.

Step 2: Into a roasting pan, place the butter and melt in the oven. Swirl the coat of the bottom of the pan with the melted butter. Add the drumsticks and thighs to the pan along with the potatoes and unpeeled garlic cloves. Season with salt and black pepper. Flip to coat everything with butter.

Step 3: Place in the preheated oven and bake for about 40 minutes or until the chicken is no longer pink and the juices run clear. Make sure to baste, three times with the pan drippings as the chicken cooks. Brush the pieces of chicken with maple syrup and spoon the drippings over the potatoes.

Step 4: Place the roasting pan back in the oven and resume baking for additional 20 minutes or until the chicken and potatoes are tender and browned. The chicken is done when its internal temperature reached at least 165 degrees F or 74 degrees C.

Step 5: Remove from the oven when done and squeeze the garlic from the baked cloves. Over the chicken, spread the soft garlic and pour the pan juices over. Serve and enjoy!

Nutrition Facts:

Per Serving: 464 calories; protein 33.1g; carbohydrates 34.4g; fat 21.3g; cholesterol 120.1mg; sodium 150.7mg.

Garlic Roasted Chicken and Potatoes

cherly Prep time: 20 mins | Cook time: 1 hr | Total time: 1 hr 20 mins | Servings: 8 This Garlic Roasted Chicken and Potatoes has been my favorite, and… General Recipes Garlic Roasted Chicken and Potatoes European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 464 calories 21.3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 chicken leg quarters, split into drumsticks and thighs
• ¼ c. butter
• 24 cloves garlic, unpeeled
• ¼ c. maple syrup
• 6 large Yukon Gold potatoes, cut into chunks
• salt and ground black pepper to taste

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.

Step 2: Into a roasting pan, place the butter and melt in the oven. Swirl the coat of the bottom of the pan with the melted butter. Add the drumsticks and thighs to the pan along with the potatoes and unpeeled garlic cloves. Season with salt and black pepper. Flip to coat everything with butter.

Step 3: Place in the preheated oven and bake for about 40 minutes or until the chicken is no longer pink and the juices run clear. Make sure to baste, three times with the pan drippings as the chicken cooks. Brush the pieces of chicken with maple syrup and spoon the drippings over the potatoes.

Step 4: Place the roasting pan back in the oven and resume baking for additional 20 minutes or until the chicken and potatoes are tender and browned. The chicken is done when its internal temperature reached at least 165 degrees F or 74 degrees C.

Step 5: Remove from the oven when done and squeeze the garlic from the baked cloves. Over the chicken, spread the soft garlic and pour the pan juices over. Serve and enjoy!

Prep time: 10 mins | Cook time: 30 mins | Servings: 12

Indulge yourself in this dreamy, rich, and decadent cake with a heavenly marshmallow-chocolate frosting. It’s a winner cake that you can whip up easily and quickly at any time!

Ingredients

CAKE:

1 c (2 sticks) unsalted butter, melted

4 large eggs

2 tsp vanilla extract

1 1/2 c. all-purpose flour

1/3 c. cocoa powder

1 c. flaked coconut

2 c. granulated sugar

1/2 c. pecans, chopped

1/2 tsp salt

FROSTING:

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

1 (7 ounces) jar marshmallow creme

4 c. powdered sugar

1/3 c. cocoa powder

6-8 tbsp milk

2 tsp vanilla extract

How to make Mississippi Mud Sheet Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter or nonstick spray, grease a 9 x 13-inch baking dish.

Step 2: Place the eggs in a large bowl. Using an electric mixer, beat the eggs until thick. Then, add the sugar and vanilla. Beat again until blended.

Step 3: Place the melted butter, flour, cocoa, salt, coconut, and pecans in another bowl. Mix well until combined. Then, add this to the egg mixture and stir well until blended.

Step 4: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 25 to 28 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 5: While the cake is baking, prepare the frosting. Place the melted butter and cocoa powder in a clean bowl. Mix well, then add the vanilla along with 2 c powdered sugar. Mix again until well incorporated. Next, add the half-and-half followed by the rest of the 2 c powdered sugar. Mix until smooth, adding extra milk until you reach your preferred consistency.

Step 6: Take the cake out of the oven when done and spread with the marshmallow creme on top. On top of the marshmallow creme, spread the frosting using a spatula or knife.

Mississippi Mud Sheet Cake

cherly Prep time: 10 mins | Cook time: 30 mins | Servings: 12 Indulge yourself in this dreamy, rich, and decadent cake with a heavenly marshmallow-chocolate frosting. It’s a winner cake… General Recipes Mississippi Mud Sheet Cake European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CAKE:
• 1 c (2 sticks) unsalted butter, melted
• 4 large eggs
• 2 tsp vanilla extract
• 1 1/2 c. all-purpose flour
• 1/3 c. cocoa powder
• 1 c. flaked coconut
• 2 c. granulated sugar
• 1/2 c. pecans, chopped
• 1/2 tsp salt
• FROSTING:
• 1/2 c (1 stick) unsalted butter, melted
• 1 (7 ounces) jar marshmallow creme
• 4 c. powdered sugar
• 1/3 c. cocoa powder
• 6-8 tbsp milk
• 2 tsp vanilla extract

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter or nonstick spray, grease a 9 x 13-inch baking dish.

Step 2: Place the eggs in a large bowl. Using an electric mixer, beat the eggs until thick. Then, add the sugar and vanilla. Beat again until blended.

Step 3: Place the melted butter, flour, cocoa, salt, coconut, and pecans in another bowl. Mix well until combined. Then, add this to the egg mixture and stir well until blended.

Step 4: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 25 to 28 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 5: While the cake is baking, prepare the frosting. Place the melted butter and cocoa powder in a clean bowl. Mix well, then add the vanilla along with 2 c powdered sugar. Mix again until well incorporated. Next, add the half-and-half followed by the rest of the 2 c powdered sugar. Mix until smooth, adding extra milk until you reach your preferred consistency.

Step 6: Take the cake out of the oven when done and spread with the marshmallow creme on top. On top of the marshmallow creme, spread the frosting using a spatula or knife.

This Farmer’s Casserole is one of my family’s favorite breakfast casseroles. It is super easy to throw together and incredibly great if you are expecting a company.

Ingredients

8 large eggs, beaten – or, 2 c. egg substitute

1 1/2 c. shredded Pepperjack cheese

6 c. frozen, shredded hash brown potatoes

6 slices of diced cooked Canadian bacon

2 (12 cans) of evaporated milk – regular or 2%

1/4 teaspoon salt

1/4 teaspoon black pepper

2 sliced green onions

How to make Farmer’s Casserole

Step 1: Butter a 3-quart rectangular baking dish. In the bottom, evenly arrange the potatoes and sprinkle with cheese, followed by ham and green onions.

Step 2: Whisk the eggs, milk, salt, and pepper in a large mixing bowl. Then, pour this over the potato mixture.

Step 3: Tent the baking dish and place it in the fridge until ready to bake.

Step 4: Prepare the oven. Preheat it to 350 degrees F.

Step 5: Remove the cover and place the baking dish in the preheated oven. Bake for about 1 hour 15 minutes or until the middle is set. Adjust the baking time to 1 hour 30 minutes, if baking the casserole chilled.

Step 6: Take the casserole out of the oven when done and allow it to stand for about 5 minutes.

Step 7: Serve and enjoy!

Notes:

For this recipe, you can use any cheese you prefer, such as Swiss, Colby, Monterey, and Sharp Cheddar.

For a little kick, you can add a bit of hot sauce to the egg mixture.

You can swap Canadian bacon with crumbled cooked breakfast sausage patties.

If desired, you can replace regular milk with evaporated milk. To prevent the casserole from getting watery, I suggest sticking to whole milk.

Frozen Potatoes O’Brien with peppers is also an amazing variety.

Pair this with veggies like mushrooms, chopped spinach, and chopped broccoli.

To freeze, tightly wrap the completely cooled casserole in plastic wrap and aluminium foil. Store in the freezer for up to 2 months. Before baking, thaw the casserole in the fridge. Take the plastic wrap off and bake the casserole for about 10 to 15 minutes at 350 degrees F.

Farmer’s Casserole

cherly This Farmer’s Casserole is one of my family’s favorite breakfast casseroles. It is super easy to throw together and incredibly great if you are expecting a company. Ingredients 8 large… General Recipes Farmer’s Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 large eggs, beaten – or, 2 c. egg substitute
• 1 1/2 c. shredded Pepperjack cheese
• 6 c. frozen, shredded hash brown potatoes
• 6 slices of diced cooked Canadian bacon
• 2 (12 cans) of evaporated milk – regular or 2%
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 sliced green onions

Instructions

Step 1: Butter a 3-quart rectangular baking dish. In the bottom, evenly arrange the potatoes and sprinkle with cheese, followed by ham and green onions.

Step 2: Whisk the eggs, milk, salt, and pepper in a large mixing bowl. Then, pour this over the potato mixture.

Step 3: Tent the baking dish and place it in the fridge until ready to bake.

Step 4: Prepare the oven. Preheat it to 350 degrees F.

Step 5: Remove the cover and place the baking dish in the preheated oven. Bake for about 1 hour 15 minutes or until the middle is set. Adjust the baking time to 1 hour 30 minutes, if baking the casserole chilled.

Step 6: Take the casserole out of the oven when done and allow it to stand for about 5 minutes.

Step 7: Serve and enjoy!

I know some people don’t like coleslaw. But I guarantee that after you’ve tried this recipe, you’ll enjoy coleslaw like I always do!

I especially love KFC’s coleslaw. Their coleslaw is famous for great reasons. I have been meaning to share this recipe and I feel that this is a perfect time. Beware, this recipe is very simple, you’ll find yourself making this over and over again! To start, all you need are just a few readily available ingredients and a large enough bowl to fit all of them. If your cravings hit, you don’t have to order take-out or drive to KFC. You can make KFC’s hit right at home!

With the same richness and amazing texture, you’ll find it hard to tell the difference. This homemade coleslaw, not only tastes like KFC, but is so amazingly easy and quick to whip up. This is a winner recipe that you can make in the comfort of your home. A very simple recipe that requires little to no effort yet guarantees the best coleslaw you’ll ever make! If you love KFC’s coleslaw, then you are in for a huge treat!

Ingredients

¼ c. well-shaken buttermilk

1 tablespoon finely grated onion

½ c. mayonnaise

⅓ c. sugar

¼ c. whole milk

¼ c. of shredded carrot

2 ½ tablespoons fresh lemon juice

1 ½ tablespoon white vinegar

8 c. of finely diced cabbage

½ teaspoon of salt

⅛ teaspoon of black pepper

How to make The Famous KFC Coleslaw

Step 1: Into a large bowl, place all the ingredients except for the cabbage and carrot. Mix well until completely blended. Then, add the cabbage and carrot. Mix well until incorporated.

Step 2: Place the bowl in the fridge and let the mixture sit there for at least 4 hours.

Step 3: Before serving, stir the coleslaw. Enjoy!

The Famous KFC Coleslaw Recipe

cherly I know some people don’t like coleslaw. But I guarantee that after you’ve tried this recipe, you’ll enjoy coleslaw like I always do! I especially love KFC’s coleslaw. Their coleslaw… General Recipes The Famous KFC Coleslaw Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ c. well-shaken buttermilk
• 1 tablespoon finely grated onion
• ½ c. mayonnaise
• ⅓ c. sugar
• ¼ c. whole milk
• ¼ c. of shredded carrot
• 2 ½ tablespoons fresh lemon juice
• 1 ½ tablespoon white vinegar
• 8 c. of finely diced cabbage
• ½ teaspoon of salt
• ⅛ teaspoon of black pepper

Instructions

Step 1: Into a large bowl, place all the ingredients except for the cabbage and carrot. Mix well until completely blended. Then, add the cabbage and carrot. Mix well until incorporated.

Step 2: Place the bowl in the fridge and let the mixture sit there for at least 4 hours.

Step 3: Before serving, stir the coleslaw. Enjoy!