General Recipes

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 8 Servings

You don’t need to worry about leftovers because these Southern Salmon Croquettes will be devoured in just a few minutes! This is another recipe that you will be so glad to try! In less than 30 minutes, these delicious treats are ready to be served. Enjoy!

Ingredients:

Olive oil for frying

1 tsp Worcestershire sauce

1 large Egg, beaten

15 oz. of canned salmon

¼ c cilantro, chopped

½ c sweet onion, diced

¼ c mayonnaise

½ tsp seasoned salt

½ c flour

¼ c yellow cornmeal

¼ tsp pepper

½ tsp garlic powder

1 red bell pepper, finely chopped

Directions:

Add cornmeal and flour into a large mixing bowl. Whisk until well incorporated.

Add the egg, Worcestershire sauce, bell peppers, mayonnaise, cilantro, seasonings, sweet onion, and salmon into the bowl with the flour mixture. Toss everything to mix.

Make 6 to 8 patties out of the mixture.

Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Add the patties to the hot skillet, then cook for about 3 minutes per side or until they become golden brown.

Transfer the Southern Salmon Croquettes onto a clean plate lined with paper towels to drain excess oil.

Serve right away with the dipping sauce of your choice. Enjoy!

Notes:

I used canned salmon for this recipe.

Feel free to garnish these Croquettes with freshly chopped parsley. A bit of smoked paprika won’t hurt as well!

These Croquettes can last up to 6 months in the freezer.

I like to eat these Croquettes with roasted potatoes or sauteed veggies.

Nutrition Facts:

Calories: 186 kcal, Carbohydrates: 12 g, Protein: 15 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 68 mg, Sodium: 410 mg, Potassium: 258 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 564 IU, Vitamin C: 20 mg, Calcium: 156 mg, Iron: 1 mg

Southern Salmon Croquettes Recipe

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 8 Servings You don’t need to worry about leftovers because these Southern Salmon Croquettes… General Recipes Southern Salmon Croquettes Recipe European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 186 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Olive oil for frying
• 1 tsp Worcestershire sauce
• 1 large Egg, beaten
• 15 oz. of canned salmon
• ¼ c cilantro, chopped
• ½ c sweet onion, diced
• ¼ c mayonnaise
• ½ tsp seasoned salt
• ½ c flour
• ¼ c yellow cornmeal
• ¼ tsp pepper
• ½ tsp garlic powder
• 1 red bell pepper, finely chopped

Instructions

Add cornmeal and flour into a large mixing bowl. Whisk until well incorporated.

Add the egg, Worcestershire sauce, bell peppers, mayonnaise, cilantro, seasonings, sweet onion, and salmon into the bowl with the flour mixture. Toss everything to mix.

Make 6 to 8 patties out of the mixture.

Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Add the patties to the hot skillet, then cook for about 3 minutes per side or until they become golden brown.

Transfer the Southern Salmon Croquettes onto a clean plate lined with paper towels to drain excess oil.

Serve right away with the dipping sauce of your choice. Enjoy!

Notes

I used canned salmon for this recipe. Feel free to garnish these Croquettes with freshly chopped parsley. A bit of smoked paprika won't hurt as well! These Croquettes can last up to 6 months in the freezer. I like to eat these Croquettes with roasted potatoes or sauteed veggies.

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 2 Servings

Serve this with a fresh salad, and you have yourself a meal to remember! This Baked Salmon with Lemon Parmesan Shrimp is total comfort food! Fresh seafood in a creamy sauce, what’s not to like? Enjoy!

Ingredients:

8 tbsp unsalted butter

1 tsp parsley flakes

½ c grated Parmesan

1 tsp minced garlic

2 medium lemons

½ lb. fresh shrimp

½ tsp salt

2 filets of fresh salmon

¼ c heavy whipping cream

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place a pan on the stove and turn the heat to medium. Add 4 tbsp of butter and allow it to melt.

Add the minced garlic, then sauté for about a minute or until aromatic. Season with sea salt.

Add the salmon fillets, then spoon over the garlic butter on top.

Add the lemon slices over the salmon. Transfer the pan to the preheated oven and cook the salmon for 15 minutes or until done.

Place another pan on the stove and turn the heat to medium. Add 4 tbsp of butter and allow it to melt.

Add the shrimp into the 2nd pan, then cook for a few minutes until they become pinkish.

Stir in the Parmesan cheese, heavy whipping cream, and parsley until well incorporated. Simmer for a few minutes.

Remove the pan from the stove and allow the sauce to become thick.

Remove the pan with the salmon from the oven and allow them to sit at room temperature for at least 3 minutes. Dish out!

Add the shrimp mixture on top of the salmon.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Amount Per Serving: Calories: 1191 | Total Fat: 93g | Saturated Fat: 48g | Trans Fat: 1g | Unsaturated Fat: 37g | Cholesterol: 546mg | Sodium: 1292mg | Carbohydrates: 6g | Net Carbohydrates: 6g | Fiber: 0g | Sugar: 1g | Protein: 83g

Baked Salmon with Lemon Parmesan Shrimp

Rebecca Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 2 Servings Serve this with a fresh salad, and you have yourself a meal… General Recipes Baked Salmon with Lemon Parmesan Shrimp European Print This

Serves: 2 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 1191 calories 93 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 tbsp unsalted butter
• 1 tsp parsley flakes
• ½ c grated Parmesan
• 1 tsp minced garlic
• 2 medium lemons
• ½ lb. fresh shrimp
• ½ tsp salt
• 2 filets of fresh salmon
• ¼ c heavy whipping cream

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place a pan on the stove and turn the heat to medium. Add 4 tbsp of butter and allow it to melt.

Add the minced garlic, then sauté for about a minute or until aromatic. Season with sea salt.

Add the salmon fillets, then spoon over the garlic butter on top.

Add the lemon slices over the salmon. Transfer the pan to the preheated oven and cook the salmon for 15 minutes or until done.

Place another pan on the stove and turn the heat to medium. Add 4 tbsp of butter and allow it to melt.

Add the shrimp into the 2nd pan, then cook for a few minutes until they become pinkish.

Stir in the Parmesan cheese, heavy whipping cream, and parsley until well incorporated. Simmer for a few minutes.

Remove the pan from the stove and allow the sauce to become thick.

Remove the pan with the salmon from the oven and allow them to sit at room temperature for at least 3 minutes. Dish out!

Add the shrimp mixture on top of the salmon.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 50 mins | Yield: 10 Servings

These Loaded Scalloped Potatoes are one of my favorite foods! It is a complete meal that will make you full for a whole day! Try this recipe now. I’m telling you that it will be the best decision you will ever make today. Enjoy!

Ingredients:

3 pounds of potatoes, thinly sliced (use Yukon or russet)

2 onions, medium, thinly sliced

12 ounces of bacon, cooked and crumbled

8 ounces cheese I used a combination of sharp cheddar and Gruyere, any cheese will work

3 cups whole milk

salt and pepper to taste

2 tablespoons extra virgin olive oil

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking dish.

Place a medium skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the onions into the hot skillet, then cook for a couple of minutes until caramelized. Sprinkle salt and pepper to season.

Remove from the skillet and transfer them onto a clean plate.

In the same empty skillet, add bacon and cook for a few minutes until crispy. Remove from the skillet and transfer them to a clean plate as well. Use paper towels to wipe clean the skillet.

Add butter to the same skillet and allow it to melt. Add flour, then whisk and cook for about a minute.

Slowly add the milk and whisk continuously until well blended. Simmer until the texture becomes thick.

Remove the skillet from the heat.

To Assemble:

Add 1/2 of the potatoes, 1/2 of the caramelized onions, 1/2 of the bacon, 1/2 of the cheese, and 1/2 of the sauce into the baking dish. Make sure to arrange them in layers. Repeat the process one more time. Cover the baking dish with aluminum foil.

Place the baking dish in the preheated oven and bake for about an hour.

Remove the foil cover and bake for another half hour.

Remove from the oven and let the potatoes rest for at least 10 minutes at room temperature.

Serve and enjoy!

Nutrition Facts:

Calories: 441 kcal | Carbohydrates: 26g | Protein: 16g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 66mg | Sodium: 413mg | Potassium: 780mg | Fiber: 4g | Sugar: 5g | Vitamin A: 498IU | Vitamin C: 17mg | Calcium: 295mg | Iron: 5mg

Loaded Scalloped Potatoes

Rebecca Prep Time: 20 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 50 mins | Yield: 10 Servings These Loaded Scalloped Potatoes are one of my… General Recipes Loaded Scalloped Potatoes European Print This

Serves: 10 Prep Time: 20 mins Cooking Time: 1 hr 30 mins 1 hr 30 mins

Nutrition facts: 441 calories 31 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 pounds of potatoes, thinly sliced (use Yukon or russet)
• 2 onions, medium, thinly sliced
• 12 ounces of bacon, cooked and crumbled
• 8 ounces cheese I used a combination of sharp cheddar and Gruyere, any cheese will work
• 3 cups whole milk
• salt and pepper to taste
• 2 tablespoons extra virgin olive oil
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking dish.

Place a medium skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the onions into the hot skillet, then cook for a couple of minutes until caramelized. Sprinkle salt and pepper to season.

Remove from the skillet and transfer them onto a clean plate.

In the same empty skillet, add bacon and cook for a few minutes until crispy. Remove from the skillet and transfer them to a clean plate as well. Use paper towels to wipe clean the skillet.

Add butter to the same skillet and allow it to melt. Add flour, then whisk and cook for about a minute.

Slowly add the milk and whisk continuously until well blended. Simmer until the texture becomes thick.

Remove the skillet from the heat.

To Assemble:

Add 1/2 of the potatoes, 1/2 of the caramelized onions, 1/2 of the bacon, 1/2 of the cheese, and 1/2 of the sauce into the baking dish. Make sure to arrange them in layers. Repeat the process one more time. Cover the baking dish with aluminum foil.

Place the baking dish in the preheated oven and bake for about an hour.

Remove the foil cover and bake for another half hour.

Remove from the oven and let the potatoes rest for at least 10 minutes at room temperature.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 55 mins | Yield: 4 to 6 Servings

These Roasted Potatoes are indeed perfectly seasoned! Serve these for dinner. They will be gone in just a few minutes. That’s how delicious they are! Ready in just about an hour, this recipe is total comfort food! You will not be disappointed at all! Try not to eat them all in one sitting. That’s a bit of a challenge knowing how delicious these things are. Enjoy!

Ingredients:

1 tsp onion powder

⅓ – ½ tsp chili powder

1 tsp cumin

1 ½ tsp paprika

6 large Yukon Gold Potatoes

1 tsp salt

¼ tsp pepper

¼ c olive oil

1 ¼ tsp garlic powder

Directions:

Prepare the oven and preheat it to 225 degrees C or 450 degrees F.

Line parchment paper to the inside of a rimmed baking sheet.

Slice the peeled potatoes into small cuts. Put them into a large bowl.

In another bowl, add the spices and olive oil. Stir until well blended.

Add the mixture on top of the potatoes, then toss to coat.

Transfer the potatoes onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the potatoes for about 35 minutes or until done. Make sure to stir every 10 minutes to evenly cook all sides.

Remove the potatoes from the oven, then sprinkle a bit of salt on top to season.

Serve and enjoy!

Notes:

Make sure not to leave the potatoes for a long time at room temperature to prevent them from turning yellowish.

Keep leftovers in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Fat 13g 20% Saturated Fat 1g 6% Sodium 609mg 26% Potassium 1090mg 31% Carbohydrates 33g 11% Fiber 6g 25% Protein 6g 12% Vitamin 370IU 7% Vitamin C 29mg 35% Calcium 81mg 8% Iron 8.9mg 49%

Perfectly Seasoned Roasted Potatoes

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 55 mins | Yield: 4 to 6 Servings These Roasted Potatoes are indeed perfectly seasoned! Serve these for… General Recipes Perfectly Seasoned Roasted Potatoes European Print This

Serves: 4-6 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp onion powder
• ⅓ - ½ tsp chili powder
• 1 tsp cumin
• 1 ½ tsp paprika
• 6 large Yukon Gold Potatoes
• 1 tsp salt
• ¼ tsp pepper
• ¼ c olive oil
• 1 ¼ tsp garlic powder

Instructions

Prepare the oven and preheat it to 225 degrees C or 450 degrees F.

Line parchment paper to the inside of a rimmed baking sheet.

Slice the peeled potatoes into small cuts. Put them into a large bowl.

In another bowl, add the spices and olive oil. Stir until well blended.

Add the mixture on top of the potatoes, then toss to coat.

Transfer the potatoes onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the potatoes for about 35 minutes or until done. Make sure to stir every 10 minutes to evenly cook all sides.

Remove the potatoes from the oven, then sprinkle a bit of salt on top to season.

Serve and enjoy!

Notes

Make sure not to leave the potatoes for a long time at room temperature to prevent them from turning yellowish. Keep leftovers in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 45 mins | Cool Time: 10 mins | Total Time: 1 hr 5 mins | Yield: 12 Servings

You will surely love this incredible casserole! It is creamy, cheesy, and insanely delicious! If you are having friends over, then this is the best recipe to try. With 12 servings, this casserole can feed a crowd! A must-try recipe indeed. Enjoy!

Ingredients:

2 c shredded cheddar cheese

24 oz. frozen diced hash browns (cubed or diced, not shredded), thawed

1/3 c butter, melted

1 tsp salt

1 tsp onion powder

1 can (10.5 ounces) cream of chicken soup

2 c sour cream

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×13-inch glass baking dish.

Add onion powder, cream of chicken soup, 1/3 cup melted butter, salt, and sour cream into a large mixing bowl. Stir everything until well incorporated.

Add the hash browns and shredded cheddar cheese. Stir until well blended.

Transfer the mixture to the prepared baking dish and spread it evenly.

In another mixing bowl, add the crushed corn flakes and 1/2 cup of melted butter. Stir until well blended. Transfer the mixture into the mixture in the baking dish and spread it evenly.

Place the baking dish in the preheated oven and bake the casserole for about 45 minutes or until the top turns golden brown.

Remove the casserole from the oven and allow them to cool for at least 10 minutes at room temperature.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Feel free to use fresh potatoes in this recipe in exchange for hash browns.

Nutrition Facts:

Amount Per Serving: CALORIES: 467 | TOTAL FAT: 38g | SATURATED FAT: 17g | TRANS FAT: 1g | UNSATURATED FAT: 16g | CHOLESTEROL: 77mg | SODIUM: 963mg | CARBOHYDRATES: 27g | FIBER: 2g | SUGAR: 3g | PROTEIN: 8g

Funeral Potatoes

Rebecca Prep Time: 10 mins | Cook Time: 45 mins | Cool Time: 10 mins | Total Time: 1 hr 5 mins | Yield: 12 Servings You will surely love this… General Recipes Funeral Potatoes European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 467 calories 38 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c shredded cheddar cheese
• 24 oz. frozen diced hash browns (cubed or diced, not shredded), thawed
• 1/3 c butter, melted
• 1 tsp salt
• 1 tsp onion powder
• 1 can (10.5 ounces) cream of chicken soup
• 2 c sour cream

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9x13-inch glass baking dish.

Add onion powder, cream of chicken soup, 1/3 cup melted butter, salt, and sour cream into a large mixing bowl. Stir everything until well incorporated.

Add the hash browns and shredded cheddar cheese. Stir until well blended.

Transfer the mixture to the prepared baking dish and spread it evenly.

In another mixing bowl, add the crushed corn flakes and 1/2 cup of melted butter. Stir until well blended. Transfer the mixture into the mixture in the baking dish and spread it evenly.

Place the baking dish in the preheated oven and bake the casserole for about 45 minutes or until the top turns golden brown.

Remove the casserole from the oven and allow them to cool for at least 10 minutes at room temperature.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Feel free to use fresh potatoes in this recipe in exchange for hash browns.

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings

These Roasted Potatoes with Garlic never fail to satisfy my cravings all the time! All you need for this recipe are these simple ingredients and easy steps. In less than an hour, you can the most satisfying treats to serve today! You are so in for a treat. Enjoy!

Ingredients:

2 tbsp olive oil

4 cloves garlic, minced

A pinch of cayenne pepper

3 dashes of ground black pepper

A pinch of salt

1 pound (0.4 kg) baby potatoes, washed and rinsed

1 tbsp chopped parsley, for garnishing

2 tbsp salted butter, melted

Directions:

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Make shallow horizontal slits on each potato.

Add olive oil, salt, pepper, cayenne pepper, butter, and garlic into a large mixing bowl. Stir everything until well blended.

Add the potatoes into the bowl with the garlic mixture, then toss to coat. Rub each potato if you need to to make sure that they are coated completely.

Place the coated potatoes into a roasting pan and arrange them in a single layer.

Place the roasting pan in the preheated oven and roast the potatoes for about 15.

Brush each potato with the garlic mixture, then roast them for 20 more minutes or until done.

Remove from the oven, then sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Notes:

Feel free to use your preferred type of potatoes for this recipe.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

I blend the unsalted butter with olive oil.

Make sure to make slits around the potatoes.

It is important to baste them while roasting for the best flavors!

Nutrition Facts:

Calories221 | Total Fat13g | Saturated Fat5g | Trans Fat0g | Unsaturated Fat7g | Cholesterol15mg | Sodium91mg | Carbohydrates25g | Fiber3g | Sugar1g | Protein3g

Roasted Potatoes with Garlic

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings These Roasted Potatoes with Garlic never fail to satisfy my cravings all… General Recipes Roasted Potatoes with Garlic European Print This

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

Nutrition facts: 221 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 4 cloves garlic, minced
• A pinch of cayenne pepper
• 3 dashes of ground black pepper
• A pinch of salt
• 1 pound (0.4 kg) baby potatoes, washed and rinsed
• 1 tbsp chopped parsley, for garnishing
• 2 tbsp salted butter, melted

Instructions

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Make shallow horizontal slits on each potato.

Add olive oil, salt, pepper, cayenne pepper, butter, and garlic into a large mixing bowl. Stir everything until well blended.

Add the potatoes into the bowl with the garlic mixture, then toss to coat. Rub each potato if you need to to make sure that they are coated completely.

Place the coated potatoes into a roasting pan and arrange them in a single layer.

Place the roasting pan in the preheated oven and roast the potatoes for about 15.

Brush each potato with the garlic mixture, then roast them for 20 more minutes or until done.

Remove from the oven, then sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Notes

Feel free to use your preferred type of potatoes for this recipe. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. I blend the unsalted butter with olive oil. Make sure to make slits around the potatoes. It is important to baste them while roasting for the best flavors!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 10 Servings

Easy and loaded with scrumptious flavors! You will not be disappointed with this White Chicken Enchiladas Recipe at all! Try it now and prepare to be amazed after the first bite. Enjoy!

Ingredients:

3 tablespoons butter

3 tablespoons flour

1 c sour cream

2 c chicken broth

10 8-inch flour tortillas

1 4-ounce can of diced green chilies

2 c cooked shredded chicken

2 c Colby & Monterey jack cheese shredded

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking pan.

In a mixing bowl, add 1 cup of cheese and shredded chicken. Stir until well incorporated.

Roll up the tortillas and arrange them in a single layer in the baking pan.

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.

Add the flour, then whisk and cook for about a minute to remove the raw taste.

Whisk in the broth until well blended. Turn the heat to medium and simmer the mixture for a few minutes until the texture becomes thick.

Add the chilis and sour cream, then stir until well blended. Make sure not to allow the mixture to boil. Remove from the heat.

Add the mixture on top of the enchiladas in the baking pan and spread it evenly. Make sure to cover them well. Scatter the rest of the shredded cheese on top.

Place the baking pan in the preheated oven and bake the White Chicken Enchiladas for about 20 minutes or until done.

Turn to broiler and broil for about 3 minutes or until the cheese turns golden brown.

Remove the White Chicken Enchiladas from the oven and allow them to cool for a few minutes before serving.

Serve and enjoy!

Nutrition Facts:

Serving: 1serving, Calories: 323 kcal | Carbohydrates: 6.1g | Protein: 23.3g | Fat: 22.3g | Saturated Fat: 13.6g | Cholesterol: 91mg | Sodium: 549mg | Fiber: 0.2g | Sugar: 0.7g

White Chicken Enchiladas Recipe

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 10 Servings Easy and loaded with scrumptious flavors! You will not be disappointed with… General Recipes White Chicken Enchiladas Recipe European Print This

Serves: 10 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 323 calories 22.3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• 1 c sour cream
• 2 c chicken broth
• 10 8-inch flour tortillas
• 1 4-ounce can of diced green chilies
• 2 c cooked shredded chicken
• 2 c Colby & Monterey jack cheese shredded

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9x13-inch baking pan.

In a mixing bowl, add 1 cup of cheese and shredded chicken. Stir until well incorporated.

Roll up the tortillas and arrange them in a single layer in the baking pan.

Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.

Add the flour, then whisk and cook for about a minute to remove the raw taste.

Whisk in the broth until well blended. Turn the heat to medium and simmer the mixture for a few minutes until the texture becomes thick.

Add the chilis and sour cream, then stir until well blended. Make sure not to allow the mixture to boil. Remove from the heat.

Add the mixture on top of the enchiladas in the baking pan and spread it evenly. Make sure to cover them well. Scatter the rest of the shredded cheese on top.

Place the baking pan in the preheated oven and bake the White Chicken Enchiladas for about 20 minutes or until done.

Turn to broiler and broil for about 3 minutes or until the cheese turns golden brown.

Remove the White Chicken Enchiladas from the oven and allow them to cool for a few minutes before serving.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 28 mins | Set Time: 20 mins | Total Time: 1 hrs 3 mins | Yield: 15 Servings

This Oreo Dirt Pie is simply the best! Dessert has never been this good! Enjoy the sweet flavors of this pie in one sitting!

Ingredients:

1 Box Chocolate Fudge Cake Mix, use all of the ingredients from the box as well

For the Topping:

12.8 ounces Hot Fudge1¾ cups Milk

14.3 ounces Oreos

3.4 ounces Hersey’s Dark Chocolate Instant Pudding Mix

For the Dirt:

Hot Fudge & Oreos, optional toppings

3.4 ounces Hersey’s Dark Chocolate Instant Pudding Mix

1 Cool Whip

1¾ cups Milk

Directions:

Refer to the directions provided on the package of the cake mix on how to prepare it. Transfer the batter to a 9×13-inch baking pan and spread it evenly.

Place the baking pan in the oven and bake according to the package instructions. Remove and let it rest for about 10 minutes on your counter. Poke small holes on top of the cake.

Heat the fudge in the microwave for 30 seconds to one minute. Stir until smooth. Add it on top of the cake and spread it evenly.

Add 1 3/4 cups of cold milk and dark chocolate pudding into a mixing bowl. Stir to combine and spread the mixture over the cake.

Let the cake chill for 15 minutes in the fridge.

Blend the other box of pudding with cold milk and refrigerate until set.

Add 3/4 of the Oreos inside a large resealable bag. Seal the bag and crush them.

Remove the pudding from the fridge, then stir in the cool whip and crushed Oreos to combine. Add the mixture over the cake and spread it evenly followed by the rest of the hot fudge and Oreos.

Serve with ice cream. Enjoy!

Note:

Leftovers should be kept in the fridge.

Nutrition Facts:

Calories418 | Total Fat14g | Saturated Fat4g | Unsaturated Fat0g | Cholesterol5mg | Sodium653mg | Carbohydrates69g | Fiber2g | Sugar42g | Protein6g

Oreo Dirt Pie

Rebecca Prep Time: 15 mins | Cook Time: 28 mins | Set Time: 20 mins | Total Time: 1 hrs 3 mins | Yield: 15 Servings This Oreo Dirt Pie is… General Recipes Oreo Dirt Pie European Print This

Serves: 15 Prep Time: 15 mins Cooking Time: 28 mins 28 mins

Nutrition facts: 418 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Box Chocolate Fudge Cake Mix, use all of the ingredients from the box as well
• For the Topping:
• 12.8 ounces Hot Fudge1¾ cups Milk
• 14.3 ounces Oreos
• 3.4 ounces Hersey’s Dark Chocolate Instant Pudding Mix
• For the Dirt:
• Hot Fudge & Oreos, optional toppings
• 3.4 ounces Hersey’s Dark Chocolate Instant Pudding Mix
• 1 Cool Whip
• 1¾ cups Milk

Instructions

Refer to the directions provided on the package of the cake mix on how to prepare it. Transfer the batter to a 9x13-inch baking pan and spread it evenly.

Place the baking pan in the oven and bake according to the package instructions. Remove and let it rest for about 10 minutes on your counter. Poke small holes on top of the cake.

Heat the fudge in the microwave for 30 seconds to one minute. Stir until smooth. Add it on top of the cake and spread it evenly.

Add 1 3/4 cups of cold milk and dark chocolate pudding into a mixing bowl. Stir to combine and spread the mixture over the cake.

Let the cake chill for 15 minutes in the fridge.

Blend the other box of pudding with cold milk and refrigerate until set.

Add 3/4 of the Oreos inside a large resealable bag. Seal the bag and crush them.

Remove the pudding from the fridge, then stir in the cool whip and crushed Oreos to combine. Add the mixture over the cake and spread it evenly followed by the rest of the hot fudge and Oreos.

Serve with ice cream. Enjoy!

Notes

Leftovers should be kept in the fridge.

These Southern Hamburger Steaks are smothered in a rich sauce! It doesn’t get any better than this recipe! Meat, mushrooms, and caramelized onions in one dish. Enjoy!

Ingredients:

For the Hamburger Steak Patties:

1 large onion, diced

3 tbsp olive oil

1 tsp of seasoned salt

1/4 c bread crumbs

1 tsp garlic powder

1/2 tsp fresh black pepper

1-1/2 lbs. of ground beef

6 slices of bacon, cooked and chopped

1 large Egg

1 c all-purpose flour

For the Brown Onion, Mushroom Gravy:

1/4 tsp seasoning salt

1/4 tsp black pepper

1 c of water

1 tbsp Gravy master (orange top)

1/4 c of all-purpose flour

1 c of beef broth

2 c of freshly sliced mushrooms

1 large onion, chopped

1/2 tbsp of Worcestershire sauce

Directions:

Add all the ingredients for the patty into a large mixing bowl aside from the flour. Stir everything until well incorporated.

Form 6 even patties out of the mixture. Coat each with flour.

Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the patties into the hot skillet, then cook for a few minutes until all sides turn brown. Transfer them onto a clean plate.

Add the onions and 1 tbsp of water into the same skillet. Stir and cook for a few minutes until caramelized.

In a mixing bowl, add gravy master, water, Worcestershire sauce, beef broth, salt, pepper, and 1/4 cup of flour. Whisk everything until well blended. Add the mixture into the skillet, then stir and cook for a few minutes until the texture becomes thick.

Put the patties back into the skillet, then toss to coat with the delicious sauce.

Turn the heat down to low, then add the mushrooms. Cover the skillet and cook everything for 20 more minutes.

Remove from the heat. Dish out!

Serve over rice or mashed potatoes. Enjoy!

Southern Hamburger Steaks with Onion Mushroom Gravy!

Rebecca These Southern Hamburger Steaks are smothered in a rich sauce! It doesn’t get any better than this recipe! Meat, mushrooms, and caramelized onions in one dish. Enjoy! Ingredients: For the… General Recipes Southern Hamburger Steaks with Onion Mushroom Gravy! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Hamburger Steak Patties:
• 1 large onion, diced
• 3 tbsp olive oil
• 1 tsp of seasoned salt
• 1/4 c bread crumbs
• 1 tsp garlic powder
• 1/2 tsp fresh black pepper
• 1-1/2 lbs. of ground beef
• 6 slices of bacon, cooked and chopped
• 1 large Egg
• 1 c all-purpose flour
• For the Brown Onion, Mushroom Gravy:
• 1/4 tsp seasoning salt
• 1/4 tsp black pepper
• 1 c of water
• 1 tbsp Gravy master (orange top)
• 1/4 c of all-purpose flour
• 1 c of beef broth
• 2 c of freshly sliced mushrooms
• 1 large onion, chopped
• 1/2 tbsp of Worcestershire sauce

Instructions

Add all the ingredients for the patty into a large mixing bowl aside from the flour. Stir everything until well incorporated.

Form 6 even patties out of the mixture. Coat each with flour.

Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the patties into the hot skillet, then cook for a few minutes until all sides turn brown. Transfer them onto a clean plate.

Add the onions and 1 tbsp of water into the same skillet. Stir and cook for a few minutes until caramelized.

In a mixing bowl, add gravy master, water, Worcestershire sauce, beef broth, salt, pepper, and 1/4 cup of flour. Whisk everything until well blended. Add the mixture into the skillet, then stir and cook for a few minutes until the texture becomes thick.

Put the patties back into the skillet, then toss to coat with the delicious sauce.

Turn the heat down to low, then add the mushrooms. Cover the skillet and cook everything for 20 more minutes.

Remove from the heat. Dish out!

Serve over rice or mashed potatoes. Enjoy!

This Pumpkin Whoopie Pie is one of my favorites! I am so psyched to share this recipe with you because I know that you are going to love it! Pies and frosting, what’s not to like? Enjoy!

Ingredients:

CAKES:

2 large Eggs, at room temperature

1 1/4 cup light brown sugar packed

2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1 cup pumpkin puree

1/2 teaspoon kosher salt

1 1/2 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

2/3 cup canola oil

1 teaspoon baking powder

1/2 teaspoon ground ginger

FILLING:

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/4 cup unsalted sweet cream butter softened

3-5 tablespoons heavy whipping cream

2 cups powdered sugar

1-8 ounces box cream cheese, softened

Directions:

Cakes:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Line with parchment paper the insides of two cookie sheets.

Add cloves, flour, salt, ginger, baking powder, cinnamon, and baking soda into a large mixing bowl. Whisk everything until well incorporated.

Add oil and brown sugar into another mixing bowl, then whisk until well blended.

Gradually add the eggs and beat every addition until well blended. Stir in the pumpkin puree and vanilla until combined.

Transfer the dry ingredients into the bowl with the wet ingredients, then beat until well blended.

Scoop a bit of the mixture and shape it into a ball. Place it onto the cookie sheet. Repeat the process.

Place the cookie sheets in the preheated oven and bake for about 11 minutes. Remove from the oven and let them rest at room temperature while you prepare the filling.

Filling:

In the bowl of a stand mixer, add cream cheese, heavy whipping cream, butter, powdered sugar, and vanilla. Beat until well blended.

Transfer the mixture into a piping bag.

Frost half of the pies, then top each with the other halves. Press each to keep them intact.

Serve and enjoy!

Pumpkin Whoopie Pies!

Rebecca This Pumpkin Whoopie Pie is one of my favorites! I am so psyched to share this recipe with you because I know that you are going to love it! Pies… General Recipes Pumpkin Whoopie Pies! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CAKES:
• 2 large Eggs, at room temperature
• 1 1/4 cup light brown sugar packed
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 2/3 cup canola oil
• 1 teaspoon baking powder
• 1/2 teaspoon ground ginger
• FILLING:
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted sweet cream butter softened
• 3-5 tablespoons heavy whipping cream
• 2 cups powdered sugar
• 1-8 ounces box cream cheese, softened

Instructions

Cakes:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Line with parchment paper the insides of two cookie sheets.

Add cloves, flour, salt, ginger, baking powder, cinnamon, and baking soda into a large mixing bowl. Whisk everything until well incorporated.

Add oil and brown sugar into another mixing bowl, then whisk until well blended.

Gradually add the eggs and beat every addition until well blended. Stir in the pumpkin puree and vanilla until combined.

Transfer the dry ingredients into the bowl with the wet ingredients, then beat until well blended.

Scoop a bit of the mixture and shape it into a ball. Place it onto the cookie sheet. Repeat the process.

Place the cookie sheets in the preheated oven and bake for about 11 minutes. Remove from the oven and let them rest at room temperature while you prepare the filling.

Filling:

In the bowl of a stand mixer, add cream cheese, heavy whipping cream, butter, powdered sugar, and vanilla. Beat until well blended.

Transfer the mixture into a piping bag.

Frost half of the pies, then top each with the other halves. Press each to keep them intact.

Serve and enjoy!