General Recipes

Prep time: 20 mins | Cook time: 30 mins | Additional time: 5 mins | Total time: 55 mins | Yield: 6 servings

Tender and flavorful meatballs in a mouthwatering, hearty mushroom gravy. This meatballs dish is super appetizing and one of my favorites. I love to serve these meatballs and gravy over mashed potatoes, rice, or egg noodles for an easy and quick meal any time!

Ingredients

Salsbury Steak Meatballs:

1 ¼ lbs ground beef

¼ c. grated onions

1 large egg

⅔ c. panko bread crumbs

2 tbsp ketchup

1 tsp EACH: garlic powder AND onion powder

1 tbsp olive oil (plus more)

2 tsp EACH: Worcestershire sauce, low sodium soy sauce, AND ground mustard powder

Mushroom Gravy:

6-8 medium baby Bella mushrooms, chopped

3 tbsp butter

½ c. onion, sliced in 1/4” thickness

3 tbsp all-purpose flour

4-6 cloves garlic, minced

2 tsp EACH: Worcestershire sauce, Dijon mustard, AND low sodium soy sauce

2 c. low sodium beef stock

How to make Mouthwatering Salisbury Steak Meatballs with Hearty Mushroom Gravy

Step 1: Place the grated onions, panko breadcrumbs, 3/4 tsp kosher salt, and all the remaining ingredients in a medium bowl except for the ground beef and oil. Mix well and let the mixture stand for about 5 minutes. Add the meat and toss until just combined. Into 18 to 22 meatballs, divide the mixture (each meatball is about 1 1/2 tbsp).

Step 2: To a large skillet, heat 1 tbsp oil over medium-high heat. Add the meatballs to the hot oil in a single layer and cook for about 6 to 9 minutes until all sides are evenly browned, flipping the meatballs halfway through cooking. To a plate, transfer the meatballs. Add a bit more oil to the skillet and cook the rest of the meatballs.

Step 3: To the now empty-skillet, meat 1 tbsp butter. Add the mushrooms once the butter has melted and cook for about 3 to 4 minutes until browned. Then, add the onions and cook for another 3 minutes. Next, add the garlic and cook for 30 seconds more until aromatic. Add the rest of the butter. Once melted, add the flour and whisk until blended. Add the flour and cook for an additional minute, stirring constantly. Slowly pour in the beef stock while stirring continuously.

Step 4: To the skillet, add the Worcestershire sauce, mustard, and soy sauce. Let the sauce simmer and cook for 3 minutes more or until the sauce has slightly thickened.

Step 5: To the sauce, add the meatballs with any of the accumulated juices. Cook the meatballs in the sauce for another 4 minutes. You can add a splash of water to thin out the sauce if it turned out too thick. Adjust the seasoning according to taste.

Step 6: Remove from the heat when done and serve the meatballs and gravy over egg noodles or mashed potatoes. Enjoy!

Mouthwatering Salisbury Steak Meatballs with Hearty Mushroom Gravy

Rebecca Prep time: 20 mins | Cook time: 30 mins | Additional time: 5 mins | Total time: 55 mins | Yield: 6 servings Tender and flavorful meatballs in a mouthwatering,… General Recipes Mouthwatering Salisbury Steak Meatballs with Hearty Mushroom Gravy European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Salsbury Steak Meatballs:
• 1 ¼ lbs ground beef
• ¼ c. grated onions
• 1 large egg
• ⅔ c. panko bread crumbs
• 2 tbsp ketchup
• 1 tsp EACH: garlic powder AND onion powder
• 1 tbsp olive oil (plus more)
• 2 tsp EACH: Worcestershire sauce, low sodium soy sauce, AND ground mustard powder
• Mushroom Gravy:
• 6-8 medium baby Bella mushrooms, chopped
• 3 tbsp butter
• ½ c. onion, sliced in 1/4” thickness
• 3 tbsp all-purpose flour
• 4-6 cloves garlic, minced
• 2 tsp EACH: Worcestershire sauce, Dijon mustard, AND low sodium soy sauce
• 2 c. low sodium beef stock

Instructions

Step 1: Place the grated onions, panko breadcrumbs, 3/4 tsp kosher salt, and all the remaining ingredients in a medium bowl except for the ground beef and oil. Mix well and let the mixture stand for about 5 minutes. Add the meat and toss until just combined. Into 18 to 22 meatballs, divide the mixture (each meatball is about 1 1/2 tbsp).

Step 2: To a large skillet, heat 1 tbsp oil over medium-high heat. Add the meatballs to the hot oil in a single layer and cook for about 6 to 9 minutes until all sides are evenly browned, flipping the meatballs halfway through cooking. To a plate, transfer the meatballs. Add a bit more oil to the skillet and cook the rest of the meatballs.

Step 3: To the now empty-skillet, meat 1 tbsp butter. Add the mushrooms once the butter has melted and cook for about 3 to 4 minutes until browned. Then, add the onions and cook for another 3 minutes. Next, add the garlic and cook for 30 seconds more until aromatic. Add the rest of the butter. Once melted, add the flour and whisk until blended. Add the flour and cook for an additional minute, stirring constantly. Slowly pour in the beef stock while stirring continuously.

Step 4: To the skillet, add the Worcestershire sauce, mustard, and soy sauce. Let the sauce simmer and cook for 3 minutes more or until the sauce has slightly thickened.

Step 5: To the sauce, add the meatballs with any of the accumulated juices. Cook the meatballs in the sauce for another 4 minutes. You can add a splash of water to thin out the sauce if it turned out too thick. Adjust the seasoning according to taste.

Step 6: Remove from the heat when done and serve the meatballs and gravy over egg noodles or mashed potatoes. Enjoy!

Orange chicken has been my favorite for years. I used to order take-out, but with this easy homemade three-ingredient orange chicken, I can make my favorite any time. This is insanely easy to throw together and ready in a snap. For a filling meal, I like to serve this delicious orange chicken over rice with my favorite veggies on the side, such as broccoli and green peppers.

If you love orange chicken, then this recipe is a must! This is excellent for busy days and moms like me. It’s super delicious and always a huge hit. You can make this any time, all year round without a fuss!

INGREDIENTS

Sauce:

2 tablespoons Soy Sauce

1 c. BBQ Sauce Sweet Baby Ray’s

1 c. Sweet Orange Marmalade Smucker’s

Crispy Chicken:

2 eggs

3-4 Chicken Breasts – we used 3

Oil We used vegetable oil

1 c. Flour/1 c. Cornstarch You can use both or any of the two

HOW TO MAKE 3-INGREDIENT ORANGE CHICKEN

Step 1: Place the marmalade, BBQ sauce, and soy sauce in a saucepan. Simmer for about 20 minutes over low heat, stirring often.

Step 2: In the meantime, slice the chicken into small cubes. Beat the eggs in a bowl and place the dry ingredients in another bowl.

Step 3: Dip each piece of chicken in the egg, then dredge in the cornstarch and flour. Do this for all the chicken pieces.

Step 4: In a frying pan, drizzle a little amount of oil and heat over medium-high. Add the chicken and fry for about 3 to 5 minutes per side or until completely browned and fully cooked. Transfer the cooked chicken to paper towels. Then, cook the rest of the chicken.

Step 5: To the sauce, add the chicken and toss to coat well.

Step 6: Serve this orange chicken over rice with your favorite veggies like broccoli and green peppers. Enjoy!

3-INGREDIENT ORANGE CHICKEN

Rebecca Orange chicken has been my favorite for years. I used to order take-out, but with this easy homemade three-ingredient orange chicken, I can make my favorite any time. This is… General Recipes 3-INGREDIENT ORANGE CHICKEN European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Sauce:
• 2 tablespoons Soy Sauce
• 1 c. BBQ Sauce Sweet Baby Ray’s
• 1 c. Sweet Orange Marmalade Smucker’s
• Crispy Chicken:
• 2 eggs
• 3-4 Chicken Breasts - we used 3
• Oil We used vegetable oil
• 1 c. Flour/1 c. Cornstarch You can use both or any of the two

Instructions

Step 1: Place the marmalade, BBQ sauce, and soy sauce in a saucepan. Simmer for about 20 minutes over low heat, stirring often.

Step 2: In the meantime, slice the chicken into small cubes. Beat the eggs in a bowl and place the dry ingredients in another bowl.

Step 3: Dip each piece of chicken in the egg, then dredge in the cornstarch and flour. Do this for all the chicken pieces.

Step 4: In a frying pan, drizzle a little amount of oil and heat over medium-high. Add the chicken and fry for about 3 to 5 minutes per side or until completely browned and fully cooked. Transfer the cooked chicken to paper towels. Then, cook the rest of the chicken.

Step 5: To the sauce, add the chicken and toss to coat well.

Step 6: Serve this orange chicken over rice with your favorite veggies like broccoli and green peppers. Enjoy!

Preparation: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 6 servings

This slow cooker cream cheese crack chicken chili is my family’s newest favorite! It’s very delicious, super easy to make, and you can even throw this together on your stove instead. All it takes is a five-minute prep time and simply set this to cook. This chicken dish is excellent for busy days. Either you make this on your slow cooker or the stove. You can also use rotisserie chicken instead of raw chicken.

If you are searching for another simple yet flavor-packed dinner that your entire family will love, go ahead and give this cream cheese crack chicken chili a try. It is so good everyone will be asking for this again and again!

Ingredients

2 (8 ounces) packages of cream cheese

3 chicken breasts

8 slices of bacon, cooked and crumbled

1 packet ranch seasoning

1 tsp garlic powder

8 slices of cheddar cheese

8 hoagie rolls

1 c. shredded cheddar cheese

HOW TO MAKE SLOW COOKER CREAM CHEESE CRACK CHICKEN

Step 1: In a slow cooker, place the chicken, cream cheese, ranch seasoning, shredded cheddar cheese, and garlic powder. Cover and set to cook for 3 to 4 hours on high.

Step 2: When almost ready to serve, toast the hoagie rolls.

Step 3: Onto the toasted hoagie rolls, scoop the chicken, and top with slices of cheddar and crumbled bacon. Enjoy!

Tips:

To decrease the calories, use turkey bacon and low-fat cream cheese instead. I do not suggest fat-free cream cheese as it does not blend well with the soup.

You can also make this cream cheese crack chicken chili on the stove instead of the slow cooker. Cook it on medium heat until the chicken is completely cooked.

To cut down on the cooking time, feel free to use chopped rotisserie chicken instead of raw chicken breasts. In a Dutch oven, combine all the ingredients including the rotisserie chicken, and bring to a boil. Once boiling, adjust the heat to low and cook for about 20 minutes.

SLOW COOKER CREAM CHEESE CRACK CHICKEN

Rebecca Preparation: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 6 servings This slow cooker cream cheese crack chicken chili is my family’s… General Recipes SLOW COOKER CREAM CHEESE CRACK CHICKEN European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 (8 ounces) packages of cream cheese
• 3 chicken breasts
• 8 slices of bacon, cooked and crumbled
• 1 packet ranch seasoning
• 1 tsp garlic powder
• 8 slices of cheddar cheese
• 8 hoagie rolls
• 1 c. shredded cheddar cheese

Instructions

Step 1: In a slow cooker, place the chicken, cream cheese, ranch seasoning, shredded cheddar cheese, and garlic powder. Cover and set to cook for 3 to 4 hours on high.

Step 2: When almost ready to serve, toast the hoagie rolls.

Step 3: Onto the toasted hoagie rolls, scoop the chicken, and top with slices of cheddar and crumbled bacon. Enjoy!

Notes

To decrease the calories, use turkey bacon and low-fat cream cheese instead. I do not suggest fat-free cream cheese as it does not blend well with the soup. You can also make this cream cheese crack chicken chili on the stove instead of the slow cooker. Cook it on medium heat until the chicken is completely cooked. To cut down on the cooking time, feel free to use chopped rotisserie chicken instead of raw chicken breasts. In a Dutch oven, combine all the ingredients including the rotisserie chicken, and bring to a boil. Once boiling, adjust the heat to low and cook for about 20 minutes.

Total prep time: 4 hours 15 minutes (this includes the time to make the pie and time it sits in the refrigerator before serving) | Serves: 9

This no-bake cream cheese, lemonade pie is an amazing dessert that you can easily and quickly make at any time. It is very creamy and packed with amazing flavor. This pie is incredibly refreshing and could not only be a great dessert, but also an excellent appetizer. This treat is not overly sweet. This has the perfect taste of summer. Creamy, very fluffy, and decadent!

If you love no-bake dessert, then this recipe would be a great addition to your collection. It’s insanely easy to whip up, and all you need are a few ingredients you might already have on hand. Just make sure to chill this in the fridge before serving.

Ingredients

Creamy Pie:

2 8-ounces packages of cream cheese

1 3.4-ounces box of instant lemon pudding mix, one small box

¾ c. frozen lemonade concentrate

1 5-ounces can of Evaporated milk

Pie Crust:

1/3 c. sugar

2/3 c. butter, melted

2 ½ c Graham cracker crumbs

HOW TO MAKE CREAM CHEESE LEMONADE PIE

Pie Crust:

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

Step 2: In a large bowl, place all the ingredients and mix well until blended. Pour everything into a pie dish.

Step 3: Into the mixture in the pie dish, press the Graham cracker crumbs. Then, bake in the preheated oven for about 10 to 12 minutes. When done, remove from the oven and let the pie cool.

Creamy Pie:

Step 4: In a small bowl, place a 5-ounces can of evaporated milk and pudding mix. Beat well for about 2 minutes on medium speed. Next, add the cream cheese and beat for another 3 minutes until light and fluffy.

Step 5: Slowly add the lemonade concentrate, lightly beating until well mixed.

Step 6: Into the cooled Graham cracker crust, spoon the mixture. Tent the pie and keep it in the fridge for at least 4 hours before serving. Enjoy!

Tip:

The amount of Graham cracker crust mixture varies depending on how thick you prefer your crust.

CREAM CHEESE LEMONADE PIE

Rebecca Total prep time: 4 hours 15 minutes (this includes the time to make the pie and time it sits in the refrigerator before serving) | Serves: 9 This no-bake cream… General Recipes CREAM CHEESE LEMONADE PIE European Print This

Serves: 9 Prep Time: 4 hrs 15mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Creamy Pie:
• 2 8-ounces packages of cream cheese
• 1 3.4-ounces box of instant lemon pudding mix, one small box
• ¾ c. frozen lemonade concentrate
• 1 5-ounces can of Evaporated milk
• Pie Crust:
• 1/3 c. sugar
• 2/3 c. butter, melted
• 2 ½ c Graham cracker crumbs

Instructions

Pie Crust:

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

Step 2: In a large bowl, place all the ingredients and mix well until blended. Pour everything into a pie dish.

Step 3: Into the mixture in the pie dish, press the Graham cracker crumbs. Then, bake in the preheated oven for about 10 to 12 minutes. When done, remove from the oven and let the pie cool.

Creamy Pie:

Step 4: In a small bowl, place a 5-ounces can of evaporated milk and pudding mix. Beat well for about 2 minutes on medium speed. Next, add the cream cheese and beat for another 3 minutes until light and fluffy.

Step 5: Slowly add the lemonade concentrate, lightly beating until well mixed.

Step 6: Into the cooled Graham cracker crust, spoon the mixture. Tent the pie and keep it in the fridge for at least 4 hours before serving. Enjoy!

Notes

The amount of Graham cracker crust mixture varies depending on how thick you prefer your crust.

Prep time: 2 hrs 10 mins | Servings: 8

This pecan pie, bread pudding is a great recipe. It’s the best recipe to use your leftover bread. Super easy to make using only a few pantry ingredients. The pieces of cubed bread are soaked in the milk and egg mixture. Add the melted butter and pecans. Stir and bake. The streusel-like topping of this pudding is very impressive. This pecan pie, bread pudding is incredibly creamy, very silky, and delicious! An outstanding dessert that you can easily make any time!

Grab the simple ingredients and start making this amazing, easy pecan pie, bread pudding a try now!

Ingredients

½ c. butter, melted

5 eggs

1 loaf day-old French baguette

1 c. sugar

1 ½ c. of brown sugar

3½ c. whole milk

1 ½ c. of shelled pecan halves

1 tbsp vanilla extract

HOW TO MAKE EASY PECAN PIE BREAD PUDDING

Step 1: Into cubes, slice the bread, and let them dry for about an hour.

Step 2: Prepare the oven. Preheat it to 350 degrees.

Step 3: In a large bowl, beat the eggs until well blended. Then, add the milk along with sugar and vanilla. Mix well until combined.

Step 4: In a baking pan, place the bread cubes and pour in the mixture. Let the pieces of bread soak into the milk and egg mixture.

Step 5: In the brown sugar, dissolve the butter. Mix well. Add the pecans and stir. Then, pour this over the soaked bread. Gently fold.

Step 6: Place in the preheated oven and bake the pudding for about 45 to 55 minutes or until the top is a little brown. Remove from the oven when done and let the pecan pie, bread pudding cool for at least 20 minutes before serving. Enjoy!

Tip:

For this recipe, I suggest using 1-day-old bread as it absorbs the milk and egg mixture better.

EASY PECAN PIE BREAD PUDDING

Rebecca Prep time: 2 hrs 10 mins | Servings: 8 This pecan pie, bread pudding is a great recipe. It’s the best recipe to use your leftover bread. Super easy to… General Recipes EASY PECAN PIE BREAD PUDDING European Print This

Serves: 8 Prep Time: 2 hrs 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ c. butter, melted
• 5 eggs
• 1 loaf day-old French baguette
• 1 c. sugar
• 1 ½ c. of brown sugar
• 3½ c. whole milk
• 1 ½ c. of shelled pecan halves
• 1 tbsp vanilla extract

Instructions

Step 1: Into cubes, slice the bread, and let them dry for about an hour.

Step 2: Prepare the oven. Preheat it to 350 degrees.

Step 3: In a large bowl, beat the eggs until well blended. Then, add the milk along with sugar and vanilla. Mix well until combined.

Step 4: In a baking pan, place the bread cubes and pour in the mixture. Let the pieces of bread soak into the milk and egg mixture.

Step 5: In the brown sugar, dissolve the butter. Mix well. Add the pecans and stir. Then, pour this over the soaked bread. Gently fold.

Step 6: Place in the preheated oven and bake the pudding for about 45 to 55 minutes or until the top is a little brown. Remove from the oven when done and let the pecan pie, bread pudding cool for at least 20 minutes before serving. Enjoy!

Notes

For this recipe, I suggest using 1-day-old bread as it absorbs the milk and egg mixture better.

Prep time: 30 mins | Cook time: 45 mins | Additional time: 1 hr | Total time: 2 hrs 15 mins | Yield: 15 servings

This decadent Pecan Pie, Cobbler is an amazing dessert that is made with just simple ingredients. Serve a slice hot with a scoop of vanilla ice cream for the ultimate dessert that everyone will love!

Ingredients

6 eggs, beaten lightly

½ c. butter, melted + 1 tablespoon

2 ½ c. brown sugar

2 ½ c. light corn syrup

4 teaspoons vanilla extract

1 ½ c. pecan halves

2 c. chopped pecans

2 rolled refrigerated pie crusts

HOW TO MAKE PECAN PIE COBBLER

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using a non-stick spray, grease the bottom of a dish.

Step 2: Into a rectangular shape, roll out 1 pie crust and lay this onto the prepared dish.

Step 3: Place the brown sugar, melted butter, corn syrup, eggs, and vanilla extract in a large bowl. Mix well until blended. Then, add 2 cups of chopped pecans and stir well. Over the pie crust, pour half of the mixture and top with the second unrolled pie crust.

Step 4: Over the crust, brush 1 tbsp of melted butter. Place the dish in the preheated oven and bake the cobbler for about 15 minutes or until golden brown. After 15 minutes, take it out of the oven and adjust the oven temperature to 350 degrees F.

Step 5: Pour the rest of the pecan pie mixture over the cooked crust and top with 1 1/2 cups of pecan halves. Return to the oven and resume baking for additional 30 minutes.

Step 6: Let the cobbler cool for at least an hour before serving. To serve, top a slice with a scoop of vanilla ice cream. Enjoy!

Tips:

Ensure to stir well the pecan mixture before pouring this over the crusts.

To prevent air pockets, make sure to tightly packed the brown sugar into the dry measuring cup.

The vanilla ice cream is optional but is highly recommended, especially if serving the cobbler hot.

Nutrition Facts:

772 Calories, 41g Total Fat, 8g Protein, 101g Total Carbohydrate

PECAN PIE COBBLER

Rebecca Prep time: 30 mins | Cook time: 45 mins | Additional time: 1 hr | Total time: 2 hrs 15 mins | Yield: 15 servings This decadent Pecan Pie, Cobbler… General Recipes PECAN PIE COBBLER European Print This

Serves: 15 Prep Time: 30 mins Cooking Time: 1 hr 45 mins 1 hr 45 mins

Nutrition facts: 772 calories 41 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 eggs, beaten lightly
• ½ c. butter, melted + 1 tablespoon
• 2 ½ c. brown sugar
• 2 ½ c. light corn syrup
• 4 teaspoons vanilla extract
• 1 ½ c. pecan halves
• 2 c. chopped pecans
• 2 rolled refrigerated pie crusts

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using a non-stick spray, grease the bottom of a dish.

Step 2: Into a rectangular shape, roll out 1 pie crust and lay this onto the prepared dish.

Step 3: Place the brown sugar, melted butter, corn syrup, eggs, and vanilla extract in a large bowl. Mix well until blended. Then, add 2 cups of chopped pecans and stir well. Over the pie crust, pour half of the mixture and top with the second unrolled pie crust.

Step 4: Over the crust, brush 1 tbsp of melted butter. Place the dish in the preheated oven and bake the cobbler for about 15 minutes or until golden brown. After 15 minutes, take it out of the oven and adjust the oven temperature to 350 degrees F.

Step 5: Pour the rest of the pecan pie mixture over the cooked crust and top with 1 1/2 cups of pecan halves. Return to the oven and resume baking for additional 30 minutes.

Step 6: Let the cobbler cool for at least an hour before serving. To serve, top a slice with a scoop of vanilla ice cream. Enjoy!

Notes

Ensure to stir well the pecan mixture before pouring this over the crusts. To prevent air pockets, make sure to tightly packed the brown sugar into the dry measuring cup. The vanilla ice cream is optional but is highly recommended, especially if serving the cobbler hot.

Cook time: 1 hr 40 mins | Prep time: 1 hr

If you enjoy Mexican cuisine, I know that you’ll love these beef and cheese enchiladas! The burst of flavors in every bite is mouthwatering. These enchiladas are loaded with savory beef and melted cheese, two of my favorite Mexican combo that never fails to blow my mind!

Ingredients

2 cups shredded cheddar cheese per dozen enchiladas

corn tortillas (for the portion of enchiladas there should be enough sauce to make 3-4 dozen)

ENCHILADA SAUCE:

meat, you can use any meat – ground meat, shredded chicken

2-3 cloves garlic, minced

2 tablespoons olive oil

1 medium yellow or white onion, diced

1 teaspoon oregano (I used Mexican oregano, but regular is okay)

3 tablespoons chili powder

2 teaspoons cumin

1/2 teaspoon basil

1 teaspoon chipotle chili pepper (this is spicy, adjust according to taste)

1 can tomato sauce, 8 ounces

4-5 cups water, divided

diced onions to top enchiladas (optional)

2-3 teaspoons of salt

1 teaspoon black pepper

How to make Beef And Cheese Enchiladas

Step 1: Heat the olive oil in a large saucepan. Add the onions and garlic and cook over medium heat until translucent.

Step 2: To the saucepan, add the tomato sauce, 3 cups of water, and all the seasoning. Bring everything to a boil, then adjust the heat to low. Let everything simmer for about 45 minutes, adding extra water as needed. Stir the mixture about every 15 minutes. Cook until you have a thick sauce.

Step 3: Slightly cool the sauce. In the meantime, grease a large pan using non-stick cooking spray. Prepare the oven and preheat it to 350 degrees.

Step 4: In the sauce, dip the corn tortillas, covering all sides. In the middle of the corn tortillas, place a small portion of the meat and cheese. Then, roll each tortilla and lay them on the prepared pan, seam-side down. On top, pour half a cup of enchilada sauce, and top with some diced onion (optional) and 1 c shredded cheese.

Step 5: Cover the dish and place it in the preheated oven. Bake the enchiladas for about 40 minutes. Remove the cover and continue baking for additional 10 minutes.

Step 6: Remove from the oven when done and serve the beef and cheese enchiladas right away with rice and beans. Enjoy!

Note:

You can place any unused sauce in a covered container and freeze it.

Beef And Cheese Enchiladas – The Miracle Of Mexican Food

Rebecca Cook time: 1 hr 40 mins | Prep time: 1 hr If you enjoy Mexican cuisine, I know that you’ll love these beef and cheese enchiladas! The burst of flavors… General Recipes Beef And Cheese Enchiladas – The Miracle Of Mexican Food European Print This

Prep Time: 1 hr Cooking Time: 1 hr 40 mins 1 hr 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups shredded cheddar cheese per dozen enchiladas
• corn tortillas (for the portion of enchiladas there should be enough sauce to make 3-4 dozen)
• ENCHILADA SAUCE:
• meat, you can use any meat – ground meat, shredded chicken
• 2-3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 medium yellow or white onion, diced
• 1 teaspoon oregano (I used Mexican oregano, but regular is okay)
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1/2 teaspoon basil
• 1 teaspoon chipotle chili pepper (this is spicy, adjust according to taste)
• 1 can tomato sauce, 8 ounces
• 4-5 cups water, divided
• diced onions to top enchiladas (optional)
• 2-3 teaspoons of salt
• 1 teaspoon black pepper

Instructions

Step 1: Heat the olive oil in a large saucepan. Add the onions and garlic and cook over medium heat until translucent.

Step 2: To the saucepan, add the tomato sauce, 3 cups of water, and all the seasoning. Bring everything to a boil, then adjust the heat to low. Let everything simmer for about 45 minutes, adding extra water as needed. Stir the mixture about every 15 minutes. Cook until you have a thick sauce.

Step 3: Slightly cool the sauce. In the meantime, grease a large pan using non-stick cooking spray. Prepare the oven and preheat it to 350 degrees.

Step 4: In the sauce, dip the corn tortillas, covering all sides. In the middle of the corn tortillas, place a small portion of the meat and cheese. Then, roll each tortilla and lay them on the prepared pan, seam-side down. On top, pour half a cup of enchilada sauce, and top with some diced onion (optional) and 1 c shredded cheese.

Step 5: Cover the dish and place it in the preheated oven. Bake the enchiladas for about 40 minutes. Remove the cover and continue baking for additional 10 minutes.

Step 6: Remove from the oven when done and serve the beef and cheese enchiladas right away with rice and beans. Enjoy!

Notes

You can place any unused sauce in a covered container and freeze it.

Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Yield: 24 egg rolls

This Philly Cheesesteak, Egg Rolls taste amazing! Onions, peppers, rib eye steak, and provolone cheese rolled up in egg roll wrappers and fried to golden, crispy perfection. If desired, you can also bake these babies until browned. If you are craving an incredibly filling snack, these egg rolls would be an excellent option. And they are super easy and quick to make!

Ingredients

1 lb boneless rib eye steak sliced

12 egg roll wrappers

1 ½ tbsp butter

1 green bell pepper, chopped

6 slices provolone cheese

1/2 c. onion, chopped

Salt and pepper to taste

Ranch for dipping, optional

Oil for frying

HOW TO MAKE PHILLY CHEESESTEAK EGG ROLLS

Step 1: Melt half of the butter in a large pan over medium-high heat. Once the butter has melted, add the peppers and onion to the pan and cook for about 3 to 4 minutes or until tender. Set the veggies aside when done and tent to keep them warm.

Step 2: In the same skillet, melt the rest of the butter. Then, add the rib eye and season with salt and pepper. Cook the steak for about 3 to 4 minutes or until browned. Return the peppers and onion to the pan.

Step 3: In the middle of the egg roll wrapper, lay half of the cheese slice and top with about 2 to 3 tbsp steak filling. Fold the wrapper and seal the edges using water.

Step 4: Into a deep pan, add enough oil and heat to 350 degrees F. Add about 3 to 4 egg rolls at a time and fry for approximately 3 to 5 minutes or until browned, turning them often. Transfer the egg rolls to paper towels when done.

Step 5: Serve the Philly Cheesesteak egg rolls right away with your favorite dipping sauce. Enjoy!

Note:

If desired, you can bake the egg rolls for about 15 to 20 minutes at 425 degrees F until browned.

Nutritional Facts:

Calories: 182 kcal Carbohydrates: 8g Protein: 12g Fat: 10g Saturated Fat: 5g Cholesterol: 37mg

PHILLY CHEESESTEAK EGG ROLLS

Rebecca Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Yield: 24 egg rolls This Philly Cheesesteak, Egg Rolls taste amazing! Onions, peppers, rib eye… General Recipes PHILLY CHEESESTEAK EGG ROLLS European Print This

Serves: 24 Prep Time: 20 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 182 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb boneless rib eye steak sliced
• 12 egg roll wrappers
• 1 ½ tbsp butter
• 1 green bell pepper, chopped
• 6 slices provolone cheese
• 1/2 c. onion, chopped
• Salt and pepper to taste
• Ranch for dipping, optional
• Oil for frying

Instructions

Step 1: Melt half of the butter in a large pan over medium-high heat. Once the butter has melted, add the peppers and onion to the pan and cook for about 3 to 4 minutes or until tender. Set the veggies aside when done and tent to keep them warm.

Step 2: In the same skillet, melt the rest of the butter. Then, add the rib eye and season with salt and pepper. Cook the steak for about 3 to 4 minutes or until browned. Return the peppers and onion to the pan.

Step 3: In the middle of the egg roll wrapper, lay half of the cheese slice and top with about 2 to 3 tbsp steak filling. Fold the wrapper and seal the edges using water.

Step 4: Into a deep pan, add enough oil and heat to 350 degrees F. Add about 3 to 4 egg rolls at a time and fry for approximately 3 to 5 minutes or until browned, turning them often. Transfer the egg rolls to paper towels when done.

Step 5: Serve the Philly Cheesesteak egg rolls right away with your favorite dipping sauce. Enjoy!

Notes

If desired, you can bake the egg rolls for about 15 to 20 minutes at 425 degrees F until browned.

Total time: 1 hr 10 mins | Serves: 12-16

Dessert completes any meal. I have a few favorites, and this Homemade Granny Cake is on the top of my list. Perfectly sweet, moist, very delicious, and a great dessert to sum up any meal!

This decadent cake is filled with pineapple and topped with crumbly pecans and brown sugar. This cake is soaked with sweet milk and butter glaze, but it is not overly sweet. Instead, the glaze makes this cake super moist.

To make this cake, you do not need any fancy ingredients or kitchen tools. It is also a no-fuss, yet guarantee the best homemade Granny Cake you’ll ever make!

INGREDIENTS

Cake:

2 large eggs

1 1/2 c. sugar

1 tsp baking soda

2 c. all-purpose flour

1/2 tsp salt

1 (20 ounces) can of crushed pineapples, with juice

1 c. pecans, chopped

1 c. brown sugar

Icing:

1/2 c. sugar

1 c. evaporated milk

1 tsp vanilla

1/2 c. (1 stick) unsalted butter

How to make The Best Homemade Granny Cake

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

Step 2: Place the sugar, flour, baking soda, and salt in a large bowl. Mix well until combined. Then, beat in the eggs and pineapple.

Step 3: Into the prepared baking dish, pour the batter, and top with a layer of pecans and brown sugar. Place in the preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 4: In the meantime, place the evaporated milk, sugar, and butter in a medium saucepan. Mix and bring to a boil over medium-high heat. Take the pan off the heat and stir in the vanilla extract. Then, pour this over the hot cake.

Step 5: Allow the cake to cool and absorb the icing before slicing. Enjoy!

The Best Homemade Granny Cake Recipe You Will Ever Taste

Rebecca Total time: 1 hr 10 mins | Serves: 12-16 Dessert completes any meal. I have a few favorites, and this Homemade Granny Cake is on the top of my list.… General Recipes The Best Homemade Granny Cake Recipe You Will Ever Taste European Print This

Serves: 12-16

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cake:
• 2 large eggs
• 1 1/2 c. sugar
• 1 tsp baking soda
• 2 c. all-purpose flour
• 1/2 tsp salt
• 1 (20 ounces) can of crushed pineapples, with juice
• 1 c. pecans, chopped
• 1 c. brown sugar
• Icing:
• 1/2 c. sugar
• 1 c. evaporated milk
• 1 tsp vanilla
• 1/2 c. (1 stick) unsalted butter

Instructions

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

Step 2: Place the sugar, flour, baking soda, and salt in a large bowl. Mix well until combined. Then, beat in the eggs and pineapple.

Step 3: Into the prepared baking dish, pour the batter, and top with a layer of pecans and brown sugar. Place in the preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 4: In the meantime, place the evaporated milk, sugar, and butter in a medium saucepan. Mix and bring to a boil over medium-high heat. Take the pan off the heat and stir in the vanilla extract. Then, pour this over the hot cake.

Step 5: Allow the cake to cool and absorb the icing before slicing. Enjoy!

Prep Time: 20 mins | Cooking Time: 1-hr | Servings: 4

This is the best potato dessert I’ve ever tried! Roasted Hasselback sweet potatoes with maple-pecan crumble glaze and stuffed with marshmallows. This is insanely good no one can ever say no to this candied sweet potato!

My kids are obsessed with this Hasselback Sweet Potatoes Stuffed With Marshmallows and Maple-Pecan Crumble. This is their newest favorite. It is super delicious and incredibly easy to whip up. It’s a fun, unconventional dessert that is very hard to miss!

If you are searching for a new, fun recipe to try, then this Hasselback Sweet Potatoes recipe is an excellent option. This is not your ordinary potato recipe. This candied sweet potato is pretty awesome and will no doubt impress everyone!

Ingredients

1/4 c. coconut oil, melted

4 sweet potatoes, washed

1 tsp cinnamon

Pinch of cayenne

1/2 c. mini marshmallows

1/2 c. maple syrup

1/4 c. light brown sugar

1/4 c. shredded coconut

1/4 c. toasted pecans, finely chopped

Salt and pepper, to taste

How to make Hasselback Sweet Potatoes Stuffed With Marshmallows and Maple-Pecan Crumble

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using foil, line a baking sheet.

Step 2: Create about 1/8-inch thickness along the sweet potato and drizzle with coconut oil. Sprinkle the sweet potatoes with cinnamon, cayenne, salt, and pepper. Place in the preheated oven and roast the sweet potatoes for about 30 minutes.

Step 3: To make the maple-pecan crumble, whisk the maple syrup, pecans, brown sugar, and shredded coconut in a bowl until combined. Then, drizzle this over the sweet potatoes. Return to the oven and bake for additional 30 minutes or until the potatoes are completely cooked.

Step 4: When done, take the sweet potatoes out of the oven and stuff them with mini marshmallows. You can broil or torch the marshmallows until golden and fluffy.

Step 5: Serve right away. Enjoy!

Hasselback Sweet Potatoes Stuffed With Marshmallows and Maple-Pecan Crumble

Rebecca Prep Time: 20 mins | Cooking Time: 1-hr | Servings: 4 This is the best potato dessert I’ve ever tried! Roasted Hasselback sweet potatoes with maple-pecan crumble glaze and stuffed… General Recipes Hasselback Sweet Potatoes Stuffed With Marshmallows and Maple-Pecan Crumble European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 c. coconut oil, melted
• 4 sweet potatoes, washed
• 1 tsp cinnamon
• Pinch of cayenne
• 1/2 c. mini marshmallows
• 1/2 c. maple syrup
• 1/4 c. light brown sugar
• 1/4 c. shredded coconut
• 1/4 c. toasted pecans, finely chopped
• Salt and pepper, to taste

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using foil, line a baking sheet.

Step 2: Create about 1/8-inch thickness along the sweet potato and drizzle with coconut oil. Sprinkle the sweet potatoes with cinnamon, cayenne, salt, and pepper. Place in the preheated oven and roast the sweet potatoes for about 30 minutes.

Step 3: To make the maple-pecan crumble, whisk the maple syrup, pecans, brown sugar, and shredded coconut in a bowl until combined. Then, drizzle this over the sweet potatoes. Return to the oven and bake for additional 30 minutes or until the potatoes are completely cooked.

Step 4: When done, take the sweet potatoes out of the oven and stuff them with mini marshmallows. You can broil or torch the marshmallows until golden and fluffy.

Step 5: Serve right away. Enjoy!