General Recipes

Prep time: 15 mins | Cook time: 50 mins | Total time: 1 hr 5 mins | Serving: 36 slices

This pumpkin bread is a delicious treat that you can whip up easily using just a few simple ingredients. It is super moist, delicious, and smells amazing! You can serve this bread, plain, or you can top it off with some raisins, nuts, or even chocolate chips.

Ingredients

2 eggs

1 c. brown sugar

1 tsp cinnamon

1⁄2 c. vegetable oil

1 (15 oz.) pumpkin puree

1 tsp baking soda

1 3⁄4 c. plain flour

½ tsp baking powder

⅓ c. water

¼ tsp nutmeg

1 tsp pumpkin pie spice

1 tsp salt

Topping:

3 tbsp milk

1⁄4 c. brown sugar

1⁄4 c. pecans, chopped

1 tbsp butter

How to make Moist Pumpkin Bread

Step 1: Beat the eggs in a medium-sized bowl. Then, whisk in the sugar, oil, water, and pumpkin. Place the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and pumpkin pie spice in another bowl. Mix well until combined.

Step 2: To the dry ingredients, add the wet ingredients and mix until just combined. Into a greased and floured loaf pan, pour the batter. Place in a 325 degrees F preheated oven and bake for about 50 to 60 minutes.

Step 3: To make the topping, whisk the butter, brown sugar, and milk in a small saucepan. Let the mixture boil for no more than 2 1/2 minutes, stirring constantly.

Step 4: Remove the loaf from the oven when done. Drizzle the topping on top and sprinkle with chopped pecans. Then, into the topping, lightly press the pecans.

Step 5: Wrap the pumpkin bread and serve the next day.

Tips (moist pumpkin bread):

Measure all the ingredients before cooking.

I recommend using high-quality ingredients when baking.

To improve the quality of the pumpkin bread, use organic whole eggs, full-fat butter, and pure vanilla extract.

Make sure to preheat the oven before baking.

Gradually drizzle oil, butter, and vanilla into the batter while the mixer is running.

Adjust the baking time accordingly.

Nutritional Facts:

Calories: 161 kcal, Carbohydrates: 27g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 23 mg, Sodium: 168 mg, Potassium: 58mg, Sugar: 17g, Vitamin A: 1870IU, Vitamin C: 0.6mg, Calcium: 15mg, Iron: 0.9mg

Moist Pumpkin Bread

Rebecca Prep time: 15 mins | Cook time: 50 mins | Total time: 1 hr 5 mins | Serving: 36 slices This pumpkin bread is a delicious treat that you can… General Recipes Moist Pumpkin Bread European Print This

Serves: 36 Prep Time: 15 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 161 calories 5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 1 c. brown sugar
• 1 tsp cinnamon
• 1⁄2 c. vegetable oil
• 1 (15 oz.) pumpkin puree
• 1 tsp baking soda
• 1 3⁄4 c. plain flour
• ½ tsp baking powder
• ⅓ c. water
• ¼ tsp nutmeg
• 1 tsp pumpkin pie spice
• 1 tsp salt
• Topping:
• 3 tbsp milk
• 1⁄4 c. brown sugar
• 1⁄4 c. pecans, chopped
• 1 tbsp butter

Instructions

Step 1: Beat the eggs in a medium-sized bowl. Then, whisk in the sugar, oil, water, and pumpkin. Place the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and pumpkin pie spice in another bowl. Mix well until combined.

Step 2: To the dry ingredients, add the wet ingredients and mix until just combined. Into a greased and floured loaf pan, pour the batter. Place in a 325 degrees F preheated oven and bake for about 50 to 60 minutes.

Step 3: To make the topping, whisk the butter, brown sugar, and milk in a small saucepan. Let the mixture boil for no more than 2 1/2 minutes, stirring constantly.

Step 4: Remove the loaf from the oven when done. Drizzle the topping on top and sprinkle with chopped pecans. Then, into the topping, lightly press the pecans.

Step 5: Wrap the pumpkin bread and serve the next day.

Tips (moist pumpkin bread):

Measure all the ingredients before cooking.

I recommend using high-quality ingredients when baking.

To improve the quality of the pumpkin bread, use organic whole eggs, full-fat butter, and pure vanilla extract.

Make sure to preheat the oven before baking.

Gradually drizzle oil, butter, and vanilla into the batter while the mixer is running.

Adjust the baking time accordingly.

Prep time: 10 mins | Cook time: 30 mins | Servings: 4

With this scrumptious sheet pan, barbecue chicken dinner, every day is summer! Juicy chicken coated in a sticky tangy-sweet barbecue sauce with veggies and buttered corn on the cob. Easily throw this together all year round, even without the grill!

INGREDIENTS

2 tbsp butter

3-4 boneless, skinless chicken breasts

1 large red bell pepper, cut into 1” chunks

1 red onion, cut into 1” chunks

Olive oil

1 large zucchini, quartered and sliced into chunks

8-10 small red potatoes, quartered

1/2 c. barbecue sauce of choice

Kosher salt and freshly ground black pepper, to taste

4 ears of corn, shucked

SEASONING:

1 tsp brown sugar

1 tsp chili powder

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp salt

1/2 tsp cumin

How to make Sheet Pan Barbecue Chicken Dinner

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, grease a rimmed baking sheet.

Step 2: To the prepared baking dish, scatter the potatoes, zucchini, red onion, and bell pepper. Drizzle with olive oil and season with salt and pepper. Then, toss to coat.

Step 3: Combine the barbecue seasoning ingredients and set them aside. Sprinkle the chicken breasts with the seasoning and season with salt and pepper.

Step 4: On the baking sheet, spread the veggies and make sure to leave room in one corner for the corn. Among the veggies, nestle the seasoned chicken breasts.

Step 5: After seasoning the corn with salt and pepper, top the cobs with half tbsp butter each. In foil, wrap each cob and arrange them in the space on the baking sheet.

Step 6: Place the baking dish in the upper third of the preheated oven and bake for about 25 minutes or until the internal temperature of the chicken reaches 165 degrees F.

Step 7: When done, remove from the oven and coat the chicken with the barbecue sauce. Broil on high for about 2 to 3 minutes until the sauce begins to caramelize and the veggies are tinged with color.

Step 8: Serve the barbecue chicken immediately. Enjoy!

Sheet Pan Barbecue Chicken Dinner

Rebecca Prep time: 10 mins | Cook time: 30 mins | Servings: 4 With this scrumptious sheet pan, barbecue chicken dinner, every day is summer! Juicy chicken coated in a sticky… General Recipes Sheet Pan Barbecue Chicken Dinner European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp butter
• 3-4 boneless, skinless chicken breasts
• 1 large red bell pepper, cut into 1” chunks
• 1 red onion, cut into 1” chunks
• Olive oil
• 1 large zucchini, quartered and sliced into chunks
• 8-10 small red potatoes, quartered
• 1/2 c. barbecue sauce of choice
• Kosher salt and freshly ground black pepper, to taste
• 4 ears of corn, shucked
• SEASONING:
• 1 tsp brown sugar
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp cumin

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, grease a rimmed baking sheet.

Step 2: To the prepared baking dish, scatter the potatoes, zucchini, red onion, and bell pepper. Drizzle with olive oil and season with salt and pepper. Then, toss to coat.

Step 3: Combine the barbecue seasoning ingredients and set them aside. Sprinkle the chicken breasts with the seasoning and season with salt and pepper.

Step 4: On the baking sheet, spread the veggies and make sure to leave room in one corner for the corn. Among the veggies, nestle the seasoned chicken breasts.

Step 5: After seasoning the corn with salt and pepper, top the cobs with half tbsp butter each. In foil, wrap each cob and arrange them in the space on the baking sheet.

Step 6: Place the baking dish in the upper third of the preheated oven and bake for about 25 minutes or until the internal temperature of the chicken reaches 165 degrees F.

Step 7: When done, remove from the oven and coat the chicken with the barbecue sauce. Broil on high for about 2 to 3 minutes until the sauce begins to caramelize and the veggies are tinged with color.

Step 8: Serve the barbecue chicken immediately. Enjoy!

My mom loves baklava. I learned to enjoy baklava because of her. It is savory and delicious with a flaky and crisp texture. Baklava is an easy, quick, and fun dessert great for every occasion! If you have not tried baklava before, it is time to give this a go! My mom especially loves to serve this on Christmas. But this is amazing all year round!

Ingredients

1-1/2 c. butter, melted

1/2 lb chopped walnuts

1/2 lb chopped pecans

1 lb package of Phyllo dough

2-3 tablespoons ground cinnamon

2-1/2 c. honey

1 teaspoon grated lemon zest

1 teaspoon Vanilla

How to make The Best Christmas Baklava

Step 1: In a bowl, place the nuts and ground cinnamon. Mix well and set aside.

Step 2: Grease a baking dish with butter. Lay two phyllo sheets onto the bottom and top with melted butter. On top, scatter around 2.3 tbsp nuts. Add another layer of butter, nuts, and phyllo. Ensure you have 6 layers of phyllo on top. Brush the top with any remaining butter.

Step 3: Cut through every single layer using a knife to make about 3 to 4 slices along the length. Then, make diagonal cutting. Make sure that you have nice diamond shapes.

Step 4: Place in a preheated 350 degrees oven and bake for about 45 minutes or until golden and crisp.

Step 5: In the meantime, heat the honey in a pan. When almost boiling, add the lemon zest and vanilla.

Step 6: Remove the baklava out of the oven when done and pour the honey mixture over. Allow the sauce to cover the entire baklava. Let it cool before slicing. Serve right away. Enjoy!

Note:

I suggest serving the baklava shortly before serving before it gets hard and mushy, especially if you are using lots of sauce. You can keep any leftovers in an airtight container and store them at room temperature.

The Best Christmas Baklava

Rebecca My mom loves baklava. I learned to enjoy baklava because of her. It is savory and delicious with a flaky and crisp texture. Baklava is an easy, quick, and fun… General Recipes The Best Christmas Baklava European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-1/2 c. butter, melted
• 1/2 lb chopped walnuts
• 1/2 lb chopped pecans
• 1 lb package of Phyllo dough
• 2-3 tablespoons ground cinnamon
• 2-1/2 c. honey
• 1 teaspoon grated lemon zest
• 1 teaspoon Vanilla

Instructions

Step 1: In a bowl, place the nuts and ground cinnamon. Mix well and set aside.

Step 2: Grease a baking dish with butter. Lay two phyllo sheets onto the bottom and top with melted butter. On top, scatter around 2.3 tbsp nuts. Add another layer of butter, nuts, and phyllo. Ensure you have 6 layers of phyllo on top. Brush the top with any remaining butter.

Step 3: Cut through every single layer using a knife to make about 3 to 4 slices along the length. Then, make diagonal cutting. Make sure that you have nice diamond shapes.

Step 4: Place in a preheated 350 degrees oven and bake for about 45 minutes or until golden and crisp.

Step 5: In the meantime, heat the honey in a pan. When almost boiling, add the lemon zest and vanilla.

Step 6: Remove the baklava out of the oven when done and pour the honey mixture over. Allow the sauce to cover the entire baklava. Let it cool before slicing. Serve right away. Enjoy!

Notes

I suggest serving the baklava shortly before serving before it gets hard and mushy, especially if you are using lots of sauce. You can keep any leftovers in an airtight container and store them at room temperature.

This is a dreamy coconut cream pie filled with coconut filling, silky whipped cream, and loads of toasted coconut. This coconut cream pie is a staple at home. My family loves this dessert. It is incredibly easy to whip up using just a few simple ingredients. Leftovers are amazing, too. You can keep this pie in the fridge for up to a week or longer for an easy and quick dessert.

This coconut cream pie is a spectacular dessert that has been around for ages. This has been tagged as a luxury dessert. And this homemade version is no exemption!

Ingredients

1 (9”) pie shell, baked

3 c. half-and-half

1 c. sweetened flaked coconut

2 eggs, beaten

3/4 c. white sugar

1 tsp vanilla extract

1 c. frozen whipped topping, thawed

1/2 c. all-purpose flour

1/4 tsp salt

How to make Coconut Cream Pie

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

Step 2: On a baking sheet, spread the coconut. Place in the preheated oven for about 5 minutes until golden brown. Take the baking sheet every often to stir.

Step 3: Place the sugar, half-and-half, eggs, flour, and salt in a saucepan. Mix well until combined. Let the mixture boil, then simmer for about 2 minutes over low heat, stirring often. When done, take the pan off the heat.

Step 4: Into the extract, add around ¾ cup of the toasted coconut. Set the rest aside for the pie topper.

Step 5: Into the pie shell, place the filling. Chill in the fridge for about 4 minutes or so until completely chilled.

Step 6: On top, sprinkle the reserved coconut. And add some whipped topping, then serve. Enjoy!

Notes:

You can store any leftovers in the fridge for up to a week or longer.

This pie also can be stored in the freezer. Before serving, thaw in the fridge or at room temperature.

Coconut Cream Pie

Rebecca This is a dreamy coconut cream pie filled with coconut filling, silky whipped cream, and loads of toasted coconut. This coconut cream pie is a staple at home. My family… General Recipes Coconut Cream Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (9”) pie shell, baked
• 3 c. half-and-half
• 1 c. sweetened flaked coconut
• 2 eggs, beaten
• 3/4 c. white sugar
• 1 tsp vanilla extract
• 1 c. frozen whipped topping, thawed
• 1/2 c. all-purpose flour
• 1/4 tsp salt

Instructions

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

Step 2: On a baking sheet, spread the coconut. Place in the preheated oven for about 5 minutes until golden brown. Take the baking sheet every often to stir.

Step 3: Place the sugar, half-and-half, eggs, flour, and salt in a saucepan. Mix well until combined. Let the mixture boil, then simmer for about 2 minutes over low heat, stirring often. When done, take the pan off the heat.

Step 4: Into the extract, add around ¾ cup of the toasted coconut. Set the rest aside for the pie topper.

Step 5: Into the pie shell, place the filling. Chill in the fridge for about 4 minutes or so until completely chilled.

Step 6: On top, sprinkle the reserved coconut. And add some whipped topping, then serve. Enjoy!

Notes

You can store any leftovers in the fridge for up to a week or longer. This pie also can be stored in the freezer. Before serving, thaw in the fridge or at room temperature.

Prep time: 30 mins | Cook time: 1-hr | Servings: 9

This Cowboy Quiche is an amazing dish loaded with caramelized onions, smoky bacon, and melted cheddar cheese. Hearty, delicious, and the perfect light meal option is excellent for breakfast, brunch, or even dinner!

My family loves this quiche. We are obsessed with the impressive buttery pastry crust filled with bacon, cheese, eggs, and caramelized onions mixture that is baked to perfection. Enjoy this quiche either warm or cold. As for me, I prefer to serve this while still warm.

INGREDIENTS

8 slices bacon

1 unbaked pie crust

2 tbsp butter

8 large eggs

2 yellow onions, thinly sliced

1 1/2 c. heavy cream or half and half

2 c. sharp cheddar cheese, grated

Kosher salt and freshly ground black pepper, to taste

How to make The Pioneer Woman’s Cowboy Quiche

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

Step 2: Melt the butter in a large skillet over medium-low heat. Once the butter has melted, add the onions and fry for about 15 to 20 minutes until golden brown, stirring often. Set aside when done and let the onions cool.

Step 3: In the same skillet, cook the bacon until chewy, but not too crisp. Let the bacon cool, then chop into bite-sized pieces. Set aside.

Step 4: Into a pie pan, roll out the pie crust.

Step 5: Place the eggs, cream, salt, and pepper in a large bowl. Mix well, then add the onions along with the bacon and cheese. Stir well until blended.

Step 6: Into the pie crust, pour the filling. Using foil, lightly cover the pie crust. On a rimmed baking sheet, place the pie pan. Bake in the preheated oven for about 45 minutes. Uncover and continue to bake for another 10 to 15 minutes or until golden brown.

Step 7: Remove from the oven when done and allow the quiche to sit for about 10 to 15 minutes before serving. Slice the quiche. Serve and enjoy!

The Pioneer Woman’s Cowboy Quiche

Rebecca Prep time: 30 mins | Cook time: 1-hr | Servings: 9 This Cowboy Quiche is an amazing dish loaded with caramelized onions, smoky bacon, and melted cheddar cheese. Hearty, delicious,… General Recipes The Pioneer Woman’s Cowboy Quiche European Print This

Serves: 9 Prep Time: 30 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 4 voted )

Ingredients

• 8 slices bacon
• 1 unbaked pie crust
• 2 tbsp butter
• 8 large eggs
• 2 yellow onions, thinly sliced
• 1 1/2 c. heavy cream or half and half
• 2 c. sharp cheddar cheese, grated
• Kosher salt and freshly ground black pepper, to taste

Instructions

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

Step 2: Melt the butter in a large skillet over medium-low heat. Once the butter has melted, add the onions and fry for about 15 to 20 minutes until golden brown, stirring often. Set aside when done and let the onions cool.

Step 3: In the same skillet, cook the bacon until chewy, but not too crisp. Let the bacon cool, then chop into bite-sized pieces. Set aside.

Step 4: Into a pie pan, roll out the pie crust.

Step 5: Place the eggs, cream, salt, and pepper in a large bowl. Mix well, then add the onions along with the bacon and cheese. Stir well until blended.

Step 6: Into the pie crust, pour the filling. Using foil, lightly cover the pie crust. On a rimmed baking sheet, place the pie pan. Bake in the preheated oven for about 45 minutes. Uncover and continue to bake for another 10 to 15 minutes or until golden brown.

Step 7: Remove from the oven when done and allow the quiche to sit for about 10 to 15 minutes before serving. Slice the quiche. Serve and enjoy!

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 8

If you are searching for an easy, quick, and delicious dish for Mexican night, you do not need to look further. This Green Chili Chicken Enchilada Casserole will save the day! For a cheesy, flavorful, and Mexican restaurant vibes meal at home, top each serving with your favorite toppings.

Ingredients

12 6” corn tortillas

2 c. cooked chicken, shredded or diced

1/3 c. sour cream

2 c. shredded cheddar

15 oz. canned green chili enchilada sauce

4 oz. canned diced green chilis drained if needed

Salt and pepper to taste

10.5 oz. cream of chicken soup

Topping Options:

Tomatoes

Shredded lettuce

Sour cream

Jalapenos

Salsa

How to make Green Chili Chicken Enchilada Casserole

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

Step 2: Place the cream of chicken soup, sour cream, 1/3 c enchilada sauce, salt, and pepper in a large bowl. Then, add the chicken along with the diced green chilis. Mix well until blended.

Step 3: Into the bottom of an 8 x 8-inch baking pan, pour 1/4 c enchilada sauce, spreading it out to cover the bottom of the pan. Lay 3 tortillas to cover the sauce. To fill the gaps, cut or tear the tortillas.

Step 4: Over the tortillas, spread 1/3 of the enchilada mixture and top with 1/3 enchilada sauce. To cover the first layer, use 3 more tortillas.

Step 5: Spread another 1/3 of the chicken mixture over the tortillas. On top, add 1/3 c enchilada sauce and sprinkle with 1 c shredded cheese. Cover the second layer with 3 more tortillas.

Step 6: On top, spread the rest of the chicken mixture and top with another 1/3 c enchilada sauce. Tent the third layer with the rest of the tortillas.

Step 7: Pour the rest of the sauce over the casserole, covering as many of the tortillas as possible. This will prevent the tortillas from drying out. And sprinkle the remaining cheese on top.

Step 8: Place in the preheated oven and bake for about 25 to 30 minutes or until the cheese has melted and the casserole is bubbly. Take the casserole out of the oven and allow it to rest for about 5 to 10 minutes.

Step 9: slice into portions and serve. Enjoy!

Nutrition Facts:

Calories: 275 kcal | Carbohydrates: 26g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 979mg | Potassium: 148mg | Fiber: 4g | Sugar: 5g | Vitamin A: 783IU | Vitamin C: 6mg | Calcium: 256mg | Iron: 2mg

Green Chili Chicken Enchilada Casserole

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 8 If you are searching for an easy, quick, and delicious dish for Mexican… General Recipes Green Chili Chicken Enchilada Casserole European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 275 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 6” corn tortillas
• 2 c. cooked chicken, shredded or diced
• 1/3 c. sour cream
• 2 c. shredded cheddar
• 15 oz. canned green chili enchilada sauce
• 4 oz. canned diced green chilis drained if needed
• Salt and pepper to taste
• 10.5 oz. cream of chicken soup
• Topping Options:
• Tomatoes
• Shredded lettuce
• Sour cream
• Jalapenos
• Salsa

Instructions

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

Step 2: Place the cream of chicken soup, sour cream, 1/3 c enchilada sauce, salt, and pepper in a large bowl. Then, add the chicken along with the diced green chilis. Mix well until blended.

Step 3: Into the bottom of an 8 x 8-inch baking pan, pour 1/4 c enchilada sauce, spreading it out to cover the bottom of the pan. Lay 3 tortillas to cover the sauce. To fill the gaps, cut or tear the tortillas.

Step 4: Over the tortillas, spread 1/3 of the enchilada mixture and top with 1/3 enchilada sauce. To cover the first layer, use 3 more tortillas.

Step 5: Spread another 1/3 of the chicken mixture over the tortillas. On top, add 1/3 c enchilada sauce and sprinkle with 1 c shredded cheese. Cover the second layer with 3 more tortillas.

Step 6: On top, spread the rest of the chicken mixture and top with another 1/3 c enchilada sauce. Tent the third layer with the rest of the tortillas.

Step 7: Pour the rest of the sauce over the casserole, covering as many of the tortillas as possible. This will prevent the tortillas from drying out. And sprinkle the remaining cheese on top.

Step 8: Place in the preheated oven and bake for about 25 to 30 minutes or until the cheese has melted and the casserole is bubbly. Take the casserole out of the oven and allow it to rest for about 5 to 10 minutes.

Step 9: slice into portions and serve. Enjoy!

This Mississippi Mud Potato is a wonderful dish that you can easily whip up at any time. All you need are just six ingredients to throw this together. You can serve this as a main dish and also amazing as a side dish.

All my favorites in one single dish from cheesy potatoes and bacon. This Mississippi Mud potato has tons of flavors. This is one of the easiest dishes you’ll make. This is seriously the best dish you can make even on the busiest days!

Potatoes are a staple at home. We love mashed or loaded potatoes, and they have been my go-to, especially on busy days. The newest on my list is this Mississippi Mud Potatoes. Everything with bacon is a must! The kids went crazy over these potatoes, and the bacon just makes everything right.

INGREDIENTS

1 (1 pound) package turkey bacon, cooked and crumbled

2 c. cheddar cheese, grated

1 c. mayonnaise

6-7 c. potatoes, peeled and diced

1/2 c. green onions, thinly sliced

1 tsp garlic salt

How to make Mississippi Mud Potatoes

Step 1: Prepare the oven. Preheat it to 325 degrees.

Step 2: In a baking dish, place the potatoes, garlic salt, green onions, bacon, and cheddar cheese. Mix well.

Step 3: Add the mayonnaise and gently stir until everything has neatly coated.

Step 4: Place in the preheated oven and bake for about 90 minutes or until the potatoes are tender and the top is golden brown.

Step 5: Remove from the oven when done and serve the Mississippi Mud Potatoes as a main dish or side. Enjoy!

Notes:

For this recipe, you can also use crumbled regular bacon.

The potatoes are done once they are tender and the cheese is properly melted on top with a nice brown color.

Feel free to use more mayonnaise if you prefer a mayonnaise-tasting potato or add less.

You can swap mayonnaise with milk if you prefer creamier potatoes.

Mississippi Mud Potatoes

Rebecca This Mississippi Mud Potato is a wonderful dish that you can easily whip up at any time. All you need are just six ingredients to throw this together. You can… General Recipes Mississippi Mud Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (1 pound) package turkey bacon, cooked and crumbled
• 2 c. cheddar cheese, grated
• 1 c. mayonnaise
• 6-7 c. potatoes, peeled and diced
• 1/2 c. green onions, thinly sliced
• 1 tsp garlic salt

Instructions

Step 1: Prepare the oven. Preheat it to 325 degrees.

Step 2: In a baking dish, place the potatoes, garlic salt, green onions, bacon, and cheddar cheese. Mix well.

Step 3: Add the mayonnaise and gently stir until everything has neatly coated.

Step 4: Place in the preheated oven and bake for about 90 minutes or until the potatoes are tender and the top is golden brown.

Step 5: Remove from the oven when done and serve the Mississippi Mud Potatoes as a main dish or side. Enjoy!

Notes

For this recipe, you can also use crumbled regular bacon. The potatoes are done once they are tender and the cheese is properly melted on top with a nice brown color. Feel free to use more mayonnaise if you prefer a mayonnaise-tasting potato or add less. You can swap mayonnaise with milk if you prefer creamier potatoes.

These nougat bars are an incredibly easy dessert that is super fun to make. All you need are for ingredients (butter, bags of white chocolate chips, mini marshmallows, and some chopped red and green gumdrops). My daughter is obsessed with these nougat bars. She also always helps me to make them. Whenever we make them, it is expected that she gets the bigger portion! So I always make sure to whip up a big batch so we have enough for everyone.

These nougat bars are colorful, sweet treats. They are an excellent dessert option. Beware because these nougat bars are fairly small, you’ll never realize you have eaten a lot!

For this recipe, you may want to use sugar-free gumdrops. Sugar-free gumdrops are healthier and they do not stick together as much. Using this kind of gumdrops makes it a whole lot easier to put these nougat bars together when done. Plus, it is easier to handle.

This 4-ingredient Nougat Bars recipe is one of the easiest, most fun recipes you’ll ever try. The best treatment for your little ones and adults alike.

INGREDIENTS

2 bags of white chocolate chips (2 of the 225g. bags)

2 tablespoons butter

1 1/2 c. chopped red and green gumdrops

2 bags of mini marshmallows (2 of the 250g. bags)

How to make 4-Ingredients Nougat Bars

Step 1: Using parchment paper, line a baking dish.

Step 2: In a heatproof bowl, submerge in slightly simmering water, and add the melted butter, marshmallows, and white chocolate. Stir well until melted and smooth.

Step 3: Take off the heat and allow the mixture to cool for a few minutes. Add the gumdrops and stir well.

Step 4: Pour the mixture into the prepared baking dish and evenly spread. Allow it to set for at least 2 hours (preferably overnight) before cutting into small pieces. You can store these nougat bars in the fridge or at room temperature on the counter.

4-Ingredients Nougat Bars

Rebecca These nougat bars are an incredibly easy dessert that is super fun to make. All you need are for ingredients (butter, bags of white chocolate chips, mini marshmallows, and some… General Recipes 4-Ingredients Nougat Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 bags of white chocolate chips (2 of the 225g. bags)
• 2 tablespoons butter
• 1 1/2 c. chopped red and green gumdrops
• 2 bags of mini marshmallows (2 of the 250g. bags)

Instructions

Step 1: Using parchment paper, line a baking dish.

Step 2: In a heatproof bowl, submerge in slightly simmering water, and add the melted butter, marshmallows, and white chocolate. Stir well until melted and smooth.

Step 3: Take off the heat and allow the mixture to cool for a few minutes. Add the gumdrops and stir well.

Step 4: Pour the mixture into the prepared baking dish and evenly spread. Allow it to set for at least 2 hours (preferably overnight) before cutting into small pieces. You can store these nougat bars in the fridge or at room temperature on the counter.

This Salisbury Steak Garlic Mash Potatoes Mushroom & Onion Gravy is one of the exceptional meals I’ve made! It’s mouthwatering, easy and quick to make, and economical. You can even make the patties in advance and simply keep them in the fridge for up to 2 days. Or freeze uncooked for up to 2 months.

Ingredients

Salisbury Steaks:

1 egg

⅓ c. breadcrumbs

1 small yellow onion – grated with the juice it produces

1 pound lean ground beef (like 90/10 ground sirloin)

1 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

½ teaspoon black pepper

Mushroom Gravy:

8 ounces sliced mushrooms (preferably Baby Bella)

2 tablespoons butter

2 tablespoons all-purpose flour

kosher salt to taste

black pepper to taste

2 c. beef broth

How to make Salisbury Steak Garlic Mash Potatoes Mushroom & Onion Gravy

Salisbury Steak Patties:

Step 1: Place the grated onion (with its juices), the bread crumbs, the egg, kosher salt, and black pepper in a large bowl. Mix well until blended. Then, add the lean ground beef and mix well using your hands until everything is fully combined.

Step 2: To make four patties, evenly divide the beef mixture. Shape each patty into a 3/4-inch thick oval.

Step 3: On high, heat a large skillet. Once searing hot, drizzle 1 tbsp olive to the skillet and swirl the pan to coat. Add the patties and cook for about 2 minutes per side or until brown. To a plate, transfer the seared patties and set them aside.

Mushroom Gravy:

Step 4: To the skillet, melt 2 tbsp butter. Then, add the sliced mushrooms and cook for about 2 minutes or until golden. Over the mushrooms, sprinkle the flour. Stir well to coat the mushrooms and continue to cook for another minute.

Step 5: To the skillet, pour in the broth while stirring constantly. Let it simmer for about 5 minutes or until the sauce has thickened.

Step 6: Return the partially cooked steak to the skillet and simmer for an additional 5 to 10 minutes until the gravy has thickened and the internal temperature of the steak reaches 160 degrees F.

Step 7: Over mashed potatoes, serve the steak, and drizzle with mushroom gravy. Enjoy!

Salisbury Steak Garlic Mash Potatoes Mushroom & Onion Gravy – You’ll Love it!

Rebecca This Salisbury Steak Garlic Mash Potatoes Mushroom & Onion Gravy is one of the exceptional meals I’ve made! It’s mouthwatering, easy and quick to make, and economical. You can even… General Recipes Salisbury Steak Garlic Mash Potatoes Mushroom & Onion Gravy – You’ll Love it! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Salisbury Steaks:
• 1 egg
• ⅓ c. breadcrumbs
• 1 small yellow onion – grated with the juice it produces
• 1 pound lean ground beef (like 90/10 ground sirloin)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Mushroom Gravy:
• 8 ounces sliced mushrooms (preferably Baby Bella)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• kosher salt to taste
• black pepper to taste
• 2 c. beef broth

Instructions

Salisbury Steak Patties:

Step 1: Place the grated onion (with its juices), the bread crumbs, the egg, kosher salt, and black pepper in a large bowl. Mix well until blended. Then, add the lean ground beef and mix well using your hands until everything is fully combined.

Step 2: To make four patties, evenly divide the beef mixture. Shape each patty into a 3/4-inch thick oval.

Step 3: On high, heat a large skillet. Once searing hot, drizzle 1 tbsp olive to the skillet and swirl the pan to coat. Add the patties and cook for about 2 minutes per side or until brown. To a plate, transfer the seared patties and set them aside.

Mushroom Gravy:

Step 4: To the skillet, melt 2 tbsp butter. Then, add the sliced mushrooms and cook for about 2 minutes or until golden. Over the mushrooms, sprinkle the flour. Stir well to coat the mushrooms and continue to cook for another minute.

Step 5: To the skillet, pour in the broth while stirring constantly. Let it simmer for about 5 minutes or until the sauce has thickened.

Step 6: Return the partially cooked steak to the skillet and simmer for an additional 5 to 10 minutes until the gravy has thickened and the internal temperature of the steak reaches 160 degrees F.

Step 7: Over mashed potatoes, serve the steak, and drizzle with mushroom gravy. Enjoy!

Prep Time: 10 mins | Cook Time: 6 hrs | Resting time: 15 mins | Total Time: 6 hrs 25 mins | Servings: 6

Serve this delicious home-style crockpot chicken and dressing casserole straight from the slow cooker. For an ultimate comfort food banquet, pair this up with mashed potatoes and green beans.

Ingredients

4 tbsp butter

2 pounds boneless, skinless chicken breasts

1 medium onion, diced

1 tsp granulated garlic or garlic powder

1 tsp lemon pepper

1 rib celery, diced

1 10-ounces can of cream of chicken soup

1 c. low sodium chicken broth

1 10-ounces can cream of celery soup

1 0.8-ounces dry chicken gravy mix

1 tsp poultry seasoning

½ tsp salt

How to make Crockpot Chicken and Dressing Casserole

Step 1: Using cooking spray, grease the inside of a 6-quart oval slow cooker. On the bottom of the slow cooker, arrange the chicken in a single layer. Then, season with poultry seasoning, lemon pepper, garlic, and salt.

Step 2: Melt the butter in a skillet over medium-high heat. Then, add the onion and celery. Cook for about 3 to 5 minutes or until tender and starting to brown. To taste, season with black pepper.

Step 3: Place the soups, chicken broth, and gravy mix in a medium-sized mixing bowl. Mix well until blended. Into the crockpot, evenly pour 3/4 of the mixture over the chicken.

Step 4: To the remaining soup in a bowl, add the stuffing/dressing mix and cooked veggies. Mix well, then spread this on top. Using doubled paper towels, cover the opening. Firmly cover with a lid.

Step 5: Set to cook on high for 3 to 4 hours or low on 6 to 7 hours. Before serving, let the casserole sit for about 15 minutes, uncovered. If desired, fluff the dressing using a fork. Enjoy!

Notes:

Cover the opening with a double paper towel to prevent the condensation from dripping back into the dish while cooking, then make sure to lock the lid in place.

For this recipe, you can use two boxes of cornbread dressing mix. A single box results in a moister dressing, and using two packages will stretch the serving and result in a less gravy-like sauce.

Nutrition Facts:

Serving: 1serving | Calories: 450 kcal | Carbohydrates: 32g | Protein: 38g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1511mg | Potassium: 797mg | Fiber: 2g | Sugar: 4g | Vitamin A: 556IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 3mg

Crockpot Chicken and Dressing Casserole

Rebecca Prep Time: 10 mins | Cook Time: 6 hrs | Resting time: 15 mins | Total Time: 6 hrs 25 mins | Servings: 6 Serve this delicious home-style crockpot chicken… General Recipes Crockpot Chicken and Dressing Casserole European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 6 hrs 6 hrs

Nutrition facts: 450 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp butter
• 2 pounds boneless, skinless chicken breasts
• 1 medium onion, diced
• 1 tsp granulated garlic or garlic powder
• 1 tsp lemon pepper
• 1 rib celery, diced
• 1 10-ounces can of cream of chicken soup
• 1 c. low sodium chicken broth
• 1 10-ounces can cream of celery soup
• 1 0.8-ounces dry chicken gravy mix
• 1 tsp poultry seasoning
• ½ tsp salt

Instructions

Step 1: Using cooking spray, grease the inside of a 6-quart oval slow cooker. On the bottom of the slow cooker, arrange the chicken in a single layer. Then, season with poultry seasoning, lemon pepper, garlic, and salt.

Step 2: Melt the butter in a skillet over medium-high heat. Then, add the onion and celery. Cook for about 3 to 5 minutes or until tender and starting to brown. To taste, season with black pepper.

Step 3: Place the soups, chicken broth, and gravy mix in a medium-sized mixing bowl. Mix well until blended. Into the crockpot, evenly pour 3/4 of the mixture over the chicken.

Step 4: To the remaining soup in a bowl, add the stuffing/dressing mix and cooked veggies. Mix well, then spread this on top. Using doubled paper towels, cover the opening. Firmly cover with a lid.

Step 5: Set to cook on high for 3 to 4 hours or low on 6 to 7 hours. Before serving, let the casserole sit for about 15 minutes, uncovered. If desired, fluff the dressing using a fork. Enjoy!

Notes

Cover the opening with a double paper towel to prevent the condensation from dripping back into the dish while cooking, then make sure to lock the lid in place. For this recipe, you can use two boxes of cornbread dressing mix. A single box results in a moister dressing, and using two packages will stretch the serving and result in a less gravy-like sauce.