General Recipes

This mouthwatering Salisbury Steak with the most amazing mushroom and onion gravy is love! Throw this together easily in a breeze, and serve this over mashed potatoes for a filling meal perfect for your entire family!

Ingredients

Salisbury Steaks:

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

1 egg

1 small yellow onion – grated with the juice it produces

⅓ c. breadcrumbs

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: Combine the grated onion (with its juices), the breadcrumbs, the egg, kosher salt, and black pepper in a large bowl until well blended.

Step 2: To the bowl, add the lean ground beef. Toss well. Evenly divide the beef mixture into 4 patties. Shaping 4 oval patties that are about 3/4 inch thick.

Step 3: Add the olive oil to a searing hot large skillet over high heat. Swirl the pan to coat the bottom, then carefully place the patties into the hot pan. Cook the patties for about 2 minutes per side or until brown. I suggest not moving the patties until after about 2 minutes. Set the patties aside when done.

Mushroom Gravy:

Step 4: To the skillet, melt 2 tbsp butter. Add the sliced mushrooms once the butter has melted and cooked for about 2 minutes or until golden. Over the mushrooms, sprinkle the flour, stir, and cook for an additional minute.

Step 5: Pour in the beef broth and simmer for about 5 minutes, stirring constantly until the sauce has thickened.

Step 6: Return the partially cooked steak to the pan with the gravy. Let everything simmer for another 5 to 10 minutes, uncovered, until the internal temperature of the patties reaches 160 degrees F, and the gravy has thickened.

Step 7: Remove from the oven when done and serve the steaks over mashed potatoes. On top, drizzle the mushroom gravy. Enjoy!

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

Rebecca This mouthwatering Salisbury Steak with the most amazing mushroom and onion gravy is love! Throw this together easily in a breeze, and serve this over mashed potatoes for a filling… 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 pound lean ground beef (like ground sirloin which is 90/10)
• 1 egg
• 1 small yellow onion – grated with the juice it produces
• ⅓ c. breadcrumbs
• 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: Combine the grated onion (with its juices), the breadcrumbs, the egg, kosher salt, and black pepper in a large bowl until well blended.

Step 2: To the bowl, add the lean ground beef. Toss well. Evenly divide the beef mixture into 4 patties. Shaping 4 oval patties that are about 3/4 inch thick.

Step 3: Add the olive oil to a searing hot large skillet over high heat. Swirl the pan to coat the bottom, then carefully place the patties into the hot pan. Cook the patties for about 2 minutes per side or until brown. I suggest not moving the patties until after about 2 minutes. Set the patties aside when done.

Mushroom Gravy:

Step 4: To the skillet, melt 2 tbsp butter. Add the sliced mushrooms once the butter has melted and cooked for about 2 minutes or until golden. Over the mushrooms, sprinkle the flour, stir, and cook for an additional minute.

Step 5: Pour in the beef broth and simmer for about 5 minutes, stirring constantly until the sauce has thickened.

Step 6: Return the partially cooked steak to the pan with the gravy. Let everything simmer for another 5 to 10 minutes, uncovered, until the internal temperature of the patties reaches 160 degrees F, and the gravy has thickened.

Step 7: Remove from the oven when done and serve the steaks over mashed potatoes. On top, drizzle the mushroom gravy. Enjoy!

Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 4

Chicken is a staple at home. I have my fair share of chicken recipes that I am very proud of. The newest addition to my list is this Melt-in-your-mouth chicken. It is incredibly delicious, packed with flavor, and super easy to throw together. It’s an amazing dinner option that is guaranteed to be an instant hit!

Nothing can beat this melt-in-your-mouth chicken. Not only that this is insanely simple, but you’ll have it ready on your dinner table in under an hour. Serve this with pasta with your favorite veggies on the side. So if you are searching for another chicken recipe to try, then this is an excellent option!

Super juicy and tender chicken. Although I was hesitant at first because of the mayonnaise, this comes out surprisingly delicious! The mayonnaise tenderizes the chicken and creates a beautiful flavor. This chicken dish is really a must and to die for! Make sure not to miss this recipe. This chicken dish would be a wonderful addition to your menu rotation!

Ingredients

⅔ c. mayonnaise

1 pound of chicken breasts

1 tsp seasoning salt

1 tsp garlic powder

½ tsp black pepper

½ c. Parmesan cheese, shredded

HOW TO MAKE MELT-IN-YOUR-MOUTH CHICKEN

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Place the mayonnaise, Parmesan cheese, garlic powder, seasoning salt, and pepper in a small bowl. Mix well until combined.

Step 3: Place the chicken in a baking dish and cover with the Parmesan mixture. Place in the preheated oven and bake for about 40 to 45 minutes or until the internal temperature of the chicken reaches 165 degrees F.

Step 4: Remove from the oven when done and serve the melt-in-your-mouth chicken right away. Enjoy!

Tips:

You can use sour cream in place of mayonnaise. Simply use the correct amount and just enough to tenderize and bring out the flavor of the chicken.

Nutritional Facts:

Calories: 435 kcal Carbohydrates: 1g Protein: 29g Fat: 34g Saturated Fat: 7g

MELT IN YOUR MOUTH CHICKEN

Rebecca Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 4 Chicken is a staple at home. I have my fair share of chicken… General Recipes MELT IN YOUR MOUTH CHICKEN European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 435 calories 34 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ⅔ c. mayonnaise
• 1 pound of chicken breasts
• 1 tsp seasoning salt
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ c. Parmesan cheese, shredded

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Place the mayonnaise, Parmesan cheese, garlic powder, seasoning salt, and pepper in a small bowl. Mix well until combined.

Step 3: Place the chicken in a baking dish and cover with the Parmesan mixture. Place in the preheated oven and bake for about 40 to 45 minutes or until the internal temperature of the chicken reaches 165 degrees F.

Step 4: Remove from the oven when done and serve the melt-in-your-mouth chicken right away. Enjoy!

Notes

You can use sour cream in place of mayonnaise. Simply use the correct amount and just enough to tenderize and bring out the flavor of the chicken.

I just made this salad yesterday, and it was a blast! It has the perfect balance of sweet, salty, and crunch. It’s loaded with fresh veggies like broccoli. It is the best summer salad that is great all year round!

Ingredients

⅔ c. dried cranberries

1 large head of broccoli (5-6 c.)

½ c. roasted and salted sunflower seeds

⅓ c. red onion, diced into small pieces

Dressing:

¼ c. sour cream

½ c. mayonnaise

1 tablespoon white sugar

Salt and Freshly Ground Black Pepper

2 tablespoons white vinegar or apple cider vinegar

HOW TO MAKE BROCCOLI SALAD WITH SUNFLOWER SEEDS & CRANBERRIES

Dressing:

Step 1: Place the mayonnaise, sour cream, vinegar, and sugar in a large mixing bowl. Mix well until combined. To taste, season with salt and pepper.

Salad:

Step 2: Into small bite-sized pieces, slice the broccoli. Add them to the mixing bowl, along with the red onion, dried cranberries, and roasted sunflower seeds. Toss to coat.

Step 3: Place the salad in the fridge for at least 1 hour up to overnight.

Notes:

For this recipe, I used fresh broccoli. I do not blanch it, but you can if desired. To blanch the broccoli, put them in salted boiling water for 60 seconds. Drain the broccoli and rinse with cooled water. Once the broccoli has cooled, dry them well before using.

Feel free to use Greek yoghurt instead of sour cream. You can also replace cranberries with raisins or currents. If you do have sunflower seeds, you can either use pine nuts, toasted walnuts, or toasted pecans.

I like to add a thick shredded cheddar to this salad. Or you can use goat cheese or Feta if you want this salad a little fancy.

We love to add crispy chopped bacon to our salad. It’s amazing!

This salad is best to consume after a day of making it. But it would last in the fridge for up to 3 days.

BROCCOLI SALAD WITH SUNFLOWER SEEDS & CRANBERRIES

Rebecca I just made this salad yesterday, and it was a blast! It has the perfect balance of sweet, salty, and crunch. It’s loaded with fresh veggies like broccoli. It is… General Recipes BROCCOLI SALAD WITH SUNFLOWER SEEDS & CRANBERRIES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ⅔ c. dried cranberries
• 1 large head of broccoli (5-6 c.)
• ½ c. roasted and salted sunflower seeds
• ⅓ c. red onion, diced into small pieces
• Dressing:
• ¼ c. sour cream
• ½ c. mayonnaise
• 1 tablespoon white sugar
• Salt and Freshly Ground Black Pepper
• 2 tablespoons white vinegar or apple cider vinegar

Instructions

Dressing:

Step 1: Place the mayonnaise, sour cream, vinegar, and sugar in a large mixing bowl. Mix well until combined. To taste, season with salt and pepper.

Salad:

Step 2: Into small bite-sized pieces, slice the broccoli. Add them to the mixing bowl, along with the red onion, dried cranberries, and roasted sunflower seeds. Toss to coat.

Step 3: Place the salad in the fridge for at least 1 hour up to overnight.

Notes

For this recipe, I used fresh broccoli. I do not blanch it, but you can if desired. To blanch the broccoli, put them in salted boiling water for 60 seconds. Drain the broccoli and rinse with cooled water. Once the broccoli has cooled, dry them well before using. Feel free to use Greek yoghurt instead of sour cream. You can also replace cranberries with raisins or currents. If you do have sunflower seeds, you can either use pine nuts, toasted walnuts, or toasted pecans. I like to add a thick shredded cheddar to this salad. Or you can use goat cheese or Feta if you want this salad a little fancy. We love to add crispy chopped bacon to our salad. It’s amazing! This salad is best to consume after a day of making it. But it would last in the fridge for up to 3 days.

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

This Pecan Pie Cobbler is very near to my heart. This reminds me of my grandma’s cooking. It is an incredibly pleasing dessert that you can easily whip up using only a few simple ingredients. From the crust to the insanely silky top, this cobbler is indeed the perfect dessert for all occasions! Serve a slice with a dollop of whipped cream or a big scoop of vanilla ice cream.

Ingredients

6 eggs – beaten lightly

2 ½ c. brown sugar

2 ½ c. light corn syrup

4 teaspoon vanilla extract

½ c butter, melted + 1 Tbsp.

2 c. chopped pecans

1 ½ c. pecan halves

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 the dish.

Step 2: Into a rectangular shape, roll out one pie crust and lay it into the prepared dish.

Step 3: Place the brown sugar, melted butter, corn syrup, eggs, and vanilla extract in a large bowl. Mix well until combined. Then, fold in 2 cups of chopped pecans. Over the pie crust, pour half of the mixture. Next, roll out the second pie crust and lay it on top of the mixture.

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

Step 5: Pour the rest of the pecan pie mixture on top of the cooked crust and sprinkle with 1 1/2 c. of the pecan halves.

Step 6: Return to the oven and resume baking for additional 30 minutes.

Step 7: When done, remove the cobbler from the oven and let it cool for at least 1 hour. Slice and serve with a big scoop of vanilla ice cream on top. Enjoy!

Nutritional 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 Pecan Pie Cobbler is… 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
• 2 ½ c. brown sugar
• 2 ½ c. light corn syrup
• 4 teaspoon vanilla extract
• ½ c butter, melted + 1 Tbsp.
• 2 c. chopped pecans
• 1 ½ c. pecan halves
• 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 the dish.

Step 2: Into a rectangular shape, roll out one pie crust and lay it into the prepared dish.

Step 3: Place the brown sugar, melted butter, corn syrup, eggs, and vanilla extract in a large bowl. Mix well until combined. Then, fold in 2 cups of chopped pecans. Over the pie crust, pour half of the mixture. Next, roll out the second pie crust and lay it on top of the mixture.

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

Step 5: Pour the rest of the pecan pie mixture on top of the cooked crust and sprinkle with 1 1/2 c. of the pecan halves.

Step 6: Return to the oven and resume baking for additional 30 minutes.

Step 7: When done, remove the cobbler from the oven and let it cool for at least 1 hour. Slice and serve with a big scoop of vanilla ice cream on top. Enjoy!

Total cook time: 1 hr | Yield: 12 servings

I love French toast, and this French Toast Bake is a really big and hearty version that is more than enough for everyone! Assemble this the night before and just pop this in the oven the next day for a super easy and fast breakfast/brunch!

This French Toast Bake is a great breakfast option. You can easily make this using just a few simple ingredients. And like our favorite French toast, this also has an inexplicably awesome flavor! The mixture of cinnamon and brown sugar is the perfect combo.

Ingredients

4 large eggs

½ c. melted butter (1 stick)

1 loaf Texas Toast, fresh sliced bread (not frozen)

1 c. packed light brown sugar

1 tbsp vanilla extract

1½ c. whole milk

2 tbsp light brown sugar, mixed with 2 tsp cinnamon

Real maple syrup, if desired

Powdered sugar

HOW TO MAKE FRENCH TOAST BAKE

Step 1: In a microwave bowl, place the butter and heat in the microwave until melted. To the melted butter, add 1 c brown sugar and mix well until blended. Into a greased 9 x 13-inch baking pan, pour the butter-sugar mixture, evenly spreading.

Step 2: Whisk the eggs with milk and vanilla until well incorporated. Set aside.

Step 3: Over the butter-filled baking pan, place the layer of Texas toast. On the bread, evenly spread a cup of the egg mixture. On top, sprinkle the brown sugar-cinnamon mix. Make another French Toast layer and repeat.

Step 4: Tightly tent the pan and place it in the fridge overnight.

Step 5: When ready to serve, place the pan on the lower middle rack of a preheated 350 degrees F oven and bake for about 30 minutes, covered. Then, remove the cover.

Step 6: Take the French Toast Bake out of the oven when done and let it cool for a little. Before serving, sprinkle with powdered sugar. Enjoy the French toast, baked with pure maple syrup.

FRENCH TOAST BAKE

Rebecca Total cook time: 1 hr | Yield: 12 servings I love French toast, and this French Toast Bake is a really big and hearty version that is more than enough… General Recipes FRENCH TOAST BAKE European Print This

Serves: 12

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 large eggs
• ½ c. melted butter (1 stick)
• 1 loaf Texas Toast, fresh sliced bread (not frozen)
• 1 c. packed light brown sugar
• 1 tbsp vanilla extract
• 1½ c. whole milk
• 2 tbsp light brown sugar, mixed with 2 tsp cinnamon
• Real maple syrup, if desired
• Powdered sugar

Instructions

Step 1: In a microwave bowl, place the butter and heat in the microwave until melted. To the melted butter, add 1 c brown sugar and mix well until blended. Into a greased 9 x 13-inch baking pan, pour the butter-sugar mixture, evenly spreading.

Step 2: Whisk the eggs with milk and vanilla until well incorporated. Set aside.

Step 3: Over the butter-filled baking pan, place the layer of Texas toast. On the bread, evenly spread a cup of the egg mixture. On top, sprinkle the brown sugar-cinnamon mix. Make another French Toast layer and repeat.

Step 4: Tightly tent the pan and place it in the fridge overnight.

Step 5: When ready to serve, place the pan on the lower middle rack of a preheated 350 degrees F oven and bake for about 30 minutes, covered. Then, remove the cover.

Step 6: Take the French Toast Bake out of the oven when done and let it cool for a little. Before serving, sprinkle with powdered sugar. Enjoy the French toast, baked with pure maple syrup.

Fried Chicken is a staple at home. We like our chicken as super crispy, delicious, and juicy on the inside. This Southern fried chicken batter is one of our favorites. It’s so simple to make and tastes incredibly amazing! To make the batter, you do not need any hard-to-find ingredients. Just simple ones that I am pretty sure you have already on hand.

Ingredients

1 c. of milk

2 large eggs

½ tsp poultry seasoning

2 tsp of paprika

2 c. of all-purpose flour

4 tsp garlic salt

2 tsp black pepper

HOW TO MAKE SOUTHERN FRIED CHICKEN BATTER

Step 1: In a small bowl, lightly beat the eggs and milk.

Step 2: In a plastic bag, place the flour, garlic salt, pepper, poultry seasoning, and paprika. Seal the bag and shake to mix.

Step 3: In the bag, place the chicken. Seal and shake the bag again to coat the chicken well in the flour mixture. Remove the chicken from the bag and dip them into the egg mixture, then return to the flour mixture.

Step 4: Heat the oil in a medium skillet to 365 degrees, Carefully drop the chicken into the hot oil and adjust the heat to medium. Cook the chicken for about 30 minutes or until brown.

Step 5: Transfer the cooked chicken to paper towels to drain.

Step 6: Serve and enjoy!

Tips:

For this recipe, I highly recommend vegetable oil. If planning to use different oils, ensure to use deep-frying safe oils.

The chicken is done when the internal temperature of the thickest part of the meat reaches 165 degrees F. If a meat thermometer is not available, pierce the chicken using a fork to check if the juices run clear.

To reheat the leftover chicken, bring it to room temperature, then place the chicken on a wire rack over a rimmed baking sheet. Pop in a preheated 400 degrees F oven for about 15 to 20 minutes.

SOUTHERN FRIED CHICKEN BATTER

Rebecca Fried Chicken is a staple at home. We like our chicken as super crispy, delicious, and juicy on the inside. This Southern fried chicken batter is one of our favorites.… General Recipes SOUTHERN FRIED CHICKEN BATTER European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. of milk
• 2 large eggs
• ½ tsp poultry seasoning
• 2 tsp of paprika
• 2 c. of all-purpose flour
• 4 tsp garlic salt
• 2 tsp black pepper

Instructions

Step 1: In a small bowl, lightly beat the eggs and milk.

Step 2: In a plastic bag, place the flour, garlic salt, pepper, poultry seasoning, and paprika. Seal the bag and shake to mix.

Step 3: In the bag, place the chicken. Seal and shake the bag again to coat the chicken well in the flour mixture. Remove the chicken from the bag and dip them into the egg mixture, then return to the flour mixture.

Step 4: Heat the oil in a medium skillet to 365 degrees, Carefully drop the chicken into the hot oil and adjust the heat to medium. Cook the chicken for about 30 minutes or until brown.

Step 5: Transfer the cooked chicken to paper towels to drain.

Step 6: Serve and enjoy!

Notes

For this recipe, I highly recommend vegetable oil. If planning to use different oils, ensure to use deep-frying safe oils. The chicken is done when the internal temperature of the thickest part of the meat reaches 165 degrees F. If a meat thermometer is not available, pierce the chicken using a fork to check if the juices run clear. To reheat the leftover chicken, bring it to room temperature, then place the chicken on a wire rack over a rimmed baking sheet. Pop in a preheated 400 degrees F oven for about 15 to 20 minutes.

Prep time: 10 mins | Cook time: 45 mins | Serves: 6

This New England Spider Cake is my newest favorite. When I first made this cake, this instantly blew me away. It’s a unique, rustic, and very unexpected cake that is excellent for any occasion. New England Spider Cake is a thick, sweet cornmeal-topped cake with cream. This cake is baked in a hot skillet. And I have never tried baking in a skillet before! This delicious cake can be eaten any time of the day. I love this for breakfast, snacks, and as an after-meal dessert. The best part about this cake is you do not need a long list of ingredients. Just simple ones that you can already find in your pantry. This requires only ten minutes to prep. Pop this in the oven, and in under an hour you can devour this winner dessert! Enjoy a slice (even more!) and serve with apple syrup.

INGREDIENTS

2 eggs

4 tsp white vinegar

3/4 c. yellow cornmeal

3/4 c. sugar

2 c. milk

1/2 tsp baking soda

1 c. heavy cream

2 tbsp butter

1 c. all-purpose flour

Maple syrup, for serving

1/2 tsp salt

How to make New England Spider Cake

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

Step 2: In a bowl, whisk the milk and vinegar until well combined. Keep it aside.

Step 3: Place the flour, cornmeal, sugar, baking soda, and salt in another bowl. Mix well until blended.

Step 4: To the milk, add the eggs and mix well until combined. Whisk this into the dry ingredients. Set aside.

Step 5: In a 12-inch cast-iron skillet, melt the butter. Once the butter has melted, pour in the batter, followed by the cream in the middle. Place the skillet into the preheated oven and bake for about 45 minutes or until golden brown.

Step 6: Remove from the oven when done, slice, and serve with apple syrup. Enjoy!

This New England Spider Cake Recipe Will Blow You Away

Rebecca Prep time: 10 mins | Cook time: 45 mins | Serves: 6 This New England Spider Cake is my newest favorite. When I first made this cake, this instantly blew… General Recipes This New England Spider Cake Recipe Will Blow You Away European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 4 tsp white vinegar
• 3/4 c. yellow cornmeal
• 3/4 c. sugar
• 2 c. milk
• 1/2 tsp baking soda
• 1 c. heavy cream
• 2 tbsp butter
• 1 c. all-purpose flour
• Maple syrup, for serving
• 1/2 tsp salt

Instructions

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

Step 2: In a bowl, whisk the milk and vinegar until well combined. Keep it aside.

Step 3: Place the flour, cornmeal, sugar, baking soda, and salt in another bowl. Mix well until blended.

Step 4: To the milk, add the eggs and mix well until combined. Whisk this into the dry ingredients. Set aside.

Step 5: In a 12-inch cast-iron skillet, melt the butter. Once the butter has melted, pour in the batter, followed by the cream in the middle. Place the skillet into the preheated oven and bake for about 45 minutes or until golden brown.

Step 6: Remove from the oven when done, slice, and serve with apple syrup. Enjoy!

Total time: 1 hr 30 mins | Serves: 4

This cheesy Mississippi Mud Potato is one of the best side dishes! It is easily made with a few simple ingredients that you can find in your kitchen from bacon, potatoes, mayonnaise, and cheese. All you need is to mix everything and bake.

This potato dish is a staple at home. It is crazy good and one of the easiest to whip up. The crispy bacon, perfectly baked potatoes, melty cheddar cheese, mayonnaise, and fresh green onions are the best combination I could ever ask for! If you are searching for an easy side dish that can go along with just about anything, then you have to give these cheesy Mississippi Mud Potatoes a try.

I made these cheesy Mississippi Mud Potatoes again yesterday, and as always, it was a blast! This is not only a great side dish option, but you can serve this as a filling meal itself. My husband and even my fussiest eaters are crazy over these cheesy Mississippi Mud Potatoes. And whenever I am expecting a company, this cheesy Mississippi Mud Potatoes dish is on my list!

INGREDIENTS

1 (1 pound) package 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 Cheesy Mississippi Mud Potatoes

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

Step 2: Place the potatoes, cheddar cheese, garlic salt, bacon, and green onions in a 9 x 13-inch baking dish. Mix well until combined. Then, add the mayonnaise and stir again.

Step 3: Place in the preheated oven and bake for about 1 hour and 30 minutes or until the potatoes are tender and the top of the dish is golden brown.

Step 4: Remove from the oven when done and serve the Cheesy Mississippi Mud Potatoes immediately. Enjoy!

Cheesy Mississippi Mud Potatoes: A Ridiculously Good and Easy Meal

Rebecca Total time: 1 hr 30 mins | Serves: 4 This cheesy Mississippi Mud Potato is one of the best side dishes! It is easily made with a few simple ingredients… General Recipes Cheesy Mississippi Mud Potatoes: A Ridiculously Good and Easy Meal European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 (1 pound) package 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 F.

Step 2: Place the potatoes, cheddar cheese, garlic salt, bacon, and green onions in a 9 x 13-inch baking dish. Mix well until combined. Then, add the mayonnaise and stir again.

Step 3: Place in the preheated oven and bake for about 1 hour and 30 minutes or until the potatoes are tender and the top of the dish is golden brown.

Step 4: Remove from the oven when done and serve the Cheesy Mississippi Mud Potatoes immediately. Enjoy!

Prep time: 10 mins | Cook time: 10 mins | Yield: 48 cookies

These cookies are my mom’s favorite! They are very thin and chewy cookies. I always whip up a huge batch and simply put them in my mom’s cookie jars, so whenever she needs a bite, she’ll simply grab a piece or two. Just like other cookie recipes, these oatmeal lace cookies are incredibly easy to make. All you need are ingredients you might already have on hand.

INGREDIENTS

1 large egg, lightly beaten

1 c. (2 sticks) butter

2 1/2 c. rolled oats

2 c. light brown sugar, packed

1/4 c. all-purpose flour

2 tsp vanilla extract

1 tsp salt

How to make Oatmeal Lace Cookies

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using the parchment paper, line a baking sheet.

Step 2: Melt the butter and brown sugar in a medium saucepan over medium heat, stirring often until you have a thick paste. Take the pan off the heat and whisk in the flour, vanilla, and salt. Allow the mixture to cool for about 10 minutes.

Step 3: To the cooled mixture, add the egg and oats. Using a fork, mix well until combined.

Step 4: In 1 tbsp portions, spoon out the mixture onto the prepared baking sheet about 2 inches apart. Spread each cookie into a thin circle using the back of a spoon. This will ensure that the oats are in a single layer.

Step 5: Place in the preheated oven and bake for about 8 minutes or until the edges are starting to turn golden brown. When done, take the cookies out of the oven and allow them to cool completely on the parchment paper. Once the cookies have cooled, you should be able to peel them easily from the parchment.

Step 6: Serve and enjoy!

Note:

To store these oatmeal lace cookies, layer them between parchment papers in an airtight container.

Oatmeal Lace Cookies

Rebecca Prep time: 10 mins | Cook time: 10 mins | Yield: 48 cookies These cookies are my mom’s favorite! They are very thin and chewy cookies. I always whip up… General Recipes Oatmeal Lace Cookies European Print This

Serves: 48 Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 large egg, lightly beaten
• 1 c. (2 sticks) butter
• 2 1/2 c. rolled oats
• 2 c. light brown sugar, packed
• 1/4 c. all-purpose flour
• 2 tsp vanilla extract
• 1 tsp salt

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using the parchment paper, line a baking sheet.

Step 2: Melt the butter and brown sugar in a medium saucepan over medium heat, stirring often until you have a thick paste. Take the pan off the heat and whisk in the flour, vanilla, and salt. Allow the mixture to cool for about 10 minutes.

Step 3: To the cooled mixture, add the egg and oats. Using a fork, mix well until combined.

Step 4: In 1 tbsp portions, spoon out the mixture onto the prepared baking sheet about 2 inches apart. Spread each cookie into a thin circle using the back of a spoon. This will ensure that the oats are in a single layer.

Step 5: Place in the preheated oven and bake for about 8 minutes or until the edges are starting to turn golden brown. When done, take the cookies out of the oven and allow them to cool completely on the parchment paper. Once the cookies have cooled, you should be able to peel them easily from the parchment.

Step 6: Serve and enjoy!

Notes

To store these oatmeal lace cookies, layer them between parchment papers in an airtight container.

Total time: 1 hr | Serves: 6 – 8

Easter is still far away, but I cannot wait to make this sour cream hash brown casserole. It is my “forever” favorite delicious side dish for Easter.

Hash brown is a staple breakfast at home. We all enjoy hash brown any time of the day, not only for breakfast. But browning the potatoes on the stove is quite messy. Thus, this sour cream hash brown casserole. This recipe makes life easier, especially during the busiest days. It’s very delicious, filling, and a great breakfast to jump-start any day!

To make this casserole, all you need are a few simple ingredients, and this is ready in a breeze. This also can be made in advance. So if you love hash brown and casserole, then this sour cream hash brown casserole is a must!

INGREDIENTS

1/3 c (5-6 tbsp) unsalted butter, melted

1 (32 ounces) package of frozen cubed hash browns

1 (16 ounces) package of sour cream

1 c. sharp cheddar cheese, grated, divided

1/2 c. Ritz crackers, lightly crushed

1/2 tsp garlic powder

3 strips bacon, garnish

1 (10.75 ounces) can of cream of celery or chicken soup

1 tsp salt

1 tsp black pepper

How to make Sour Cream Hash Brown Casserole

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

Step 2: Place the sour cream, celery soup, 3/4 cup cheddar cheese, and melted butter in a large bowl. Mix well and season with salt, pepper, and garlic powder. Then, fold in the hash browns.

Step 3: Into the prepared baking dish, transfer the mixture, and top with crushed Ritz crackers. Place in the preheated oven and bake for about 35 to 40 minutes or until the casserole is hot and bubbly.

Step 4: Take the casserole out of the oven when done and serve it immediately. Enjoy!

Sour Cream Hash Brown Casserole- A Delicious Side Dish For Easter

Rebecca Total time: 1 hr | Serves: 6 – 8 Easter is still far away, but I cannot wait to make this sour cream hash brown casserole. It is my “forever”… General Recipes Sour Cream Hash Brown Casserole- A Delicious Side Dish For Easter European Print This

Serves: 6-8

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/3 c (5-6 tbsp) unsalted butter, melted
• 1 (32 ounces) package of frozen cubed hash browns
• 1 (16 ounces) package of sour cream
• 1 c. sharp cheddar cheese, grated, divided
• 1/2 c. Ritz crackers, lightly crushed
• 1/2 tsp garlic powder
• 3 strips bacon, garnish
• 1 (10.75 ounces) can of cream of celery or chicken soup
• 1 tsp salt
• 1 tsp black pepper

Instructions

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

Step 2: Place the sour cream, celery soup, 3/4 cup cheddar cheese, and melted butter in a large bowl. Mix well and season with salt, pepper, and garlic powder. Then, fold in the hash browns.

Step 3: Into the prepared baking dish, transfer the mixture, and top with crushed Ritz crackers. Place in the preheated oven and bake for about 35 to 40 minutes or until the casserole is hot and bubbly.

Step 4: Take the casserole out of the oven when done and serve it immediately. Enjoy!