General Recipes

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 12 Cupcakes

These Caramel Pecan Carrot Cupcakes are superbly delicious! It will only take you 40 minutes to make these heavenly treats! They are perfect to eat pretty much any time of the day!

Ingredients:

For the Cake:

1/2 c canola or vegetable oil

2 Eggs, beaten

1 1/2 tsp cinnamon

1 small can, 8 oz. crushed pineapple, well-drained (or 1/3 c unsweetened apple sauce)

1/2 c pecans, chopped, toasted

1/2 tsp baking powder

1 c finely shredded carrots

1/2 tsp salt

1 c all-purpose flour

1/2 tsp baking soda

1 c granulated sugar

1/2 c raisins, optional

1 tsp vanilla

For the Frosting:

1 8 oz. package of cream cheese, softened

1/4 c caramel topping

1/2 c butter, softened

2 tsp vanilla

1/3 c pecans, finely chopped (toasted)

12 whole pecans, toasted

1/8 tsp salt

2 1/2 to 3 c powdered sugar

Directions:

Cake:

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

Line with cupcake liners the inside of a muffin tin.

Add eggs, oil, vanilla, baking powder, salt, flour, cinnamon, and baking soda into a large mixing bowl. Beat everything until well incorporated.

Add the nuts, raisins, carrots, and pineapple. Stir everything until well blended.

Fill each cup of the muffin tin with the batter. Don’t fill it all the way through.

Place the muffin tin in the preheated oven and bake for about 20 minutes or until done.

Remove from the oven and allow them to cool at room temperature while you prepare the frosting.

Frosting:

In the bowl of the stand mixer, add salt, vanilla, butter, and 2 1/2 cups of sugar. Beat until well incorporated.

Beat in the cream cheese until well blended.

Transfer the frosting into a piping bag, then frost each cupcake with it.

Top each cupcake with caramel and chopped nuts.

Serve and enjoy!

Notes:

Toast the pecans for about 7 minutes at 350 degrees F.

Place any leftovers in an airtight container, then put them in the fridge.

Caramel Pecan Carrot Cupcakes

Rebecca Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 12 Cupcakes These Caramel Pecan Carrot Cupcakes are superbly delicious! It will only take… General Recipes Caramel Pecan Carrot Cupcakes European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cake:
• 1/2 c canola or vegetable oil
• 2 Eggs, beaten
• 1 1/2 tsp cinnamon
• 1 small can, 8 oz. crushed pineapple, well-drained (or 1/3 c unsweetened apple sauce)
• 1/2 c pecans, chopped, toasted
• 1/2 tsp baking powder
• 1 c finely shredded carrots
• 1/2 tsp salt
• 1 c all-purpose flour
• 1/2 tsp baking soda
• 1 c granulated sugar
• 1/2 c raisins, optional
• 1 tsp vanilla
• For the Frosting:
• 1 8 oz. package of cream cheese, softened
• 1/4 c caramel topping
• 1/2 c butter, softened
• 2 tsp vanilla
• 1/3 c pecans, finely chopped (toasted)
• 12 whole pecans, toasted
• 1/8 tsp salt
• 2 1/2 to 3 c powdered sugar

Instructions

Cake:

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

Line with cupcake liners the inside of a muffin tin.

Add eggs, oil, vanilla, baking powder, salt, flour, cinnamon, and baking soda into a large mixing bowl. Beat everything until well incorporated.

Add the nuts, raisins, carrots, and pineapple. Stir everything until well blended.

Fill each cup of the muffin tin with the batter. Don't fill it all the way through.

Place the muffin tin in the preheated oven and bake for about 20 minutes or until done.

Remove from the oven and allow them to cool at room temperature while you prepare the frosting.

Frosting:

In the bowl of the stand mixer, add salt, vanilla, butter, and 2 1/2 cups of sugar. Beat until well incorporated.

Beat in the cream cheese until well blended.

Transfer the frosting into a piping bag, then frost each cupcake with it.

Top each cupcake with caramel and chopped nuts.

Serve and enjoy!

Notes

Toast the pecans for about 7 minutes at 350 degrees F. Place any leftovers in an airtight container, then put them in the fridge.

Prep Time: 20 mins | Cook Time: 10 mins | Chill Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 12 to 14 Slices

This Carrot Cake Roll is insanely delicious! The frosting is my favorite! It’s kind of like a surprise in each bite that you will surely love! Try this recipe now. You are so in for a treat!

Ingredients:

Carrot Cake:

1/8 teaspoon ground cloves

3 large Eggs

3/4 c all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

1/2 teaspoon salt

2 c shredded carrots (loosely packed into measuring c)

1/2 teaspoon ground ginger

3/4 c granulated sugar

1/2 teaspoon ground cinnamon

2 tablespoons oil (canola/vegetable)

The BEST Cream Cheese Frosting:

8 tablespoons (1/2 c or 1 stick) butter, room temperature

8 ounces cream cheese, cold

1 teaspoon vanilla extract

1 c powdered sugar

Directions:

For the Cake:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Line the inside of a 10-15-inch jelly roll with parchment paper.

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

Crack the eggs into a mixing bowl and whisk until smooth. Add the vanilla, sugar, and oil. Beat until well blended.

Transfer the dry ingredients into the bowl with the wet ingredients, then beat until well incorporated. Stir in the carrots.

Transfer the batter to the greased pan and spread it evenly.

Place the pan in the preheated oven and bake for about 10 to 13 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and roll it right away. Let it cool for at least 10 minutes at room temperature.

For the Frosting:

In a large mixing bowl, add the cream cheese and beat.

Gradually add the butter and beat every addition until well blended. Stir in vanilla and powdered sugar.

Unroll the cake and let it rest for a few minutes.

Add the frosting over the cake and spread it evenly. Roll it up again and wrap it in plastic. Refrigerate for at least an hour.

Remove the cake from the oven and slice it into even servings.

Serve and enjoy!

Note:

Refrigerate leftovers.

Nutrition Facts:

Amount Per Serving: Calories: 228 | Total Fat: 10g | Saturated Fat: 4g | Trans Fat: 0g | Unsaturated Fat: 5g | Cholesterol: 66mg | Sodium: 260mg | Carbohydrates: 31g | Fiber: 1g | Sugar: 23g | Protein: 4g

CARROT CAKE ROLL

Rebecca Prep Time: 20 mins | Cook Time: 10 mins | Chill Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 12 to 14 Slices This Carrot Cake… General Recipes CARROT CAKE ROLL European Print This

Serves: 12-14 Prep Time: 20 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 228 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Carrot Cake:
• 1/8 teaspoon ground cloves
• 3 large Eggs
• 3/4 c all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 c shredded carrots (loosely packed into measuring c)
• 1/2 teaspoon ground ginger
• 3/4 c granulated sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons oil (canola/vegetable)
• The BEST Cream Cheese Frosting:
• 8 tablespoons (1/2 c or 1 stick) butter, room temperature
• 8 ounces cream cheese, cold
• 1 teaspoon vanilla extract
• 1 c powdered sugar

Instructions

For the Cake:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Line the inside of a 10-15-inch jelly roll with parchment paper.

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

Crack the eggs into a mixing bowl and whisk until smooth. Add the vanilla, sugar, and oil. Beat until well blended.

Transfer the dry ingredients into the bowl with the wet ingredients, then beat until well incorporated. Stir in the carrots.

Transfer the batter to the greased pan and spread it evenly.

Place the pan in the preheated oven and bake for about 10 to 13 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and roll it right away. Let it cool for at least 10 minutes at room temperature.

For the Frosting:

In a large mixing bowl, add the cream cheese and beat.

Gradually add the butter and beat every addition until well blended. Stir in vanilla and powdered sugar.

Unroll the cake and let it rest for a few minutes.

Add the frosting over the cake and spread it evenly. Roll it up again and wrap it in plastic. Refrigerate for at least an hour.

Remove the cake from the oven and slice it into even servings.

Serve and enjoy!

Notes

Refrigerate leftovers.

Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 12 Servings

Everything about this cake is perfect! I always eat this with my favorite cup of coffee for breakfast or a snack! You will not be disappointed with this Cinnamon Sour Cream Coffee Cake at all. Try it now!

Ingredients:

Cinnamon Streusel

1 tbsp cinnamon

½ tsp nutmeg

¾ c butter, melted

1 ⅓ c all-purpose flour

¾ c light brown sugar, packed

Cake

1 c all-purpose flour

1 tsp cinnamon

1 c sugar

½ c sour cream

1 tsp pure vanilla extract

2 large Eggs

½ tsp baking powder

½ c butter at room temperature

Directions:

In a large mixing bowl, add butter, flour, nutmeg, brown sugar, and cinnamon. Whisk everything until well incorporated.

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

Brush with butter on the inside of a 9×9-inch cake pan.

Add cinnamon, flour, and baking powder into a mixing bowl. Whisk everything until well incorporated.

In another mixing bowl, add sugar and butter. Beat for about 3 minutes or until well blended. Beat in the vanilla and eggs.

Transfer the flour mixture into the bowl with the wet ingredients, then beat until well combined. Stir in the sour cream.

Transfer 1/2 of the batter into the prepared cake pan and spread it evenly. Make sure to cover the bottom part. Scatter the cinnamon streusel on top. Repeat the process one more time.

Place the cake pan in the preheated oven and bake for about 35 to 40 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and allow it to cool at room temperature for a couple of minutes. Slice into even servings.

Serve and enjoy!

Nutrition Facts:

Calories: 408 kcal | Carbohydrates: 49g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 193mg | Potassium: 89mg | Fiber: 1g | Sugar: 30g | Vitamin A: 695IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1.4mg

Cinnamon Sour Cream Coffee Cake

Rebecca Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 12 Servings Everything about this cake is perfect! I always eat this with my… General Recipes Cinnamon Sour Cream Coffee Cake European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 408 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cinnamon Streusel
• 1 tbsp cinnamon
• ½ tsp nutmeg
• ¾ c butter, melted
• 1 ⅓ c all-purpose flour
• ¾ c light brown sugar, packed
• Cake
• 1 c all-purpose flour
• 1 tsp cinnamon
• 1 c sugar
• ½ c sour cream
• 1 tsp pure vanilla extract
• 2 large Eggs
• ½ tsp baking powder
• ½ c butter at room temperature

Instructions

In a large mixing bowl, add butter, flour, nutmeg, brown sugar, and cinnamon. Whisk everything until well incorporated.

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

Brush with butter on the inside of a 9x9-inch cake pan.

Add cinnamon, flour, and baking powder into a mixing bowl. Whisk everything until well incorporated.

In another mixing bowl, add sugar and butter. Beat for about 3 minutes or until well blended. Beat in the vanilla and eggs.

Transfer the flour mixture into the bowl with the wet ingredients, then beat until well combined. Stir in the sour cream.

Transfer 1/2 of the batter into the prepared cake pan and spread it evenly. Make sure to cover the bottom part. Scatter the cinnamon streusel on top. Repeat the process one more time.

Place the cake pan in the preheated oven and bake for about 35 to 40 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the oven and allow it to cool at room temperature for a couple of minutes. Slice into even servings.

Serve and enjoy!

Cook Time: 4 hrs | Passive Time: 15 mins | Yield: 6 Servings

This Shredded Mexican Chicken is slow-cooked to perfection for a couple of hours! Enjoy the juiciness in each bite of this amazing chicken dish! Serve it for nachos, burritos, etc.! All you need are these simple ingredients and easy steps, and you are good to go. Enjoy!

Ingredients:

1/4 c Tomato Paste

2 tsp chili powder

1 tbsp olive oil

1/4 tsp Cayenne Pepper Add more if you want spicy chicken.

1 tsp seasoning salt

1 tsp paprika

1 c low sodium chicken broth

2 pounds fresh boneless, skinless chicken breasts

2 tbsp lemon juice or lime juice

1 tsp garlic powder

Optional Garnish:

Fresh Lime slice

Fresh cilantro

Red onion, chopped

Directions:

Apply cooking spray to the inside of the crockpot.

Lay the chicken breasts into the greased crockpot and arrange them in a single layer to the bottom. Add a bit of olive oil over each chicken followed by the seasonings.

Add tomato paste, chicken broth, and lemon juice into a mixing bowl. Stir until well blended.

Add the broth mixture on top of the chicken breasts.

Cover and seal the crockpot, then cook everything for about 4 hours on a low setting.

Remove the chicken breasts from the crockpot, then use two forks to shred them into small pieces. Put them back into the

crockpot and stir to combine with the sauce. Cook for 15 more minutes on low heat. Dish out!

Top each serving with onions and freshly chopped cilantro to garnish.

Serve with lime slices on the side. Enjoy!

Notes:

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

Slow Cooker Shredded Mexican Chicken

Rebecca Cook Time: 4 hrs | Passive Time: 15 mins | Yield: 6 Servings This Shredded Mexican Chicken is slow-cooked to perfection for a couple of hours! Enjoy the juiciness in… General Recipes Slow Cooker Shredded Mexican Chicken European Print This

Serves: 6 Cooking Time: 4 mins 4 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 c Tomato Paste
• 2 tsp chili powder
• 1 tbsp olive oil
• 1/4 tsp Cayenne Pepper Add more if you want spicy chicken.
• 1 tsp seasoning salt
• 1 tsp paprika
• 1 c low sodium chicken broth
• 2 pounds fresh boneless, skinless chicken breasts
• 2 tbsp lemon juice or lime juice
• 1 tsp garlic powder
• Optional Garnish:
• Fresh Lime slice
• Fresh cilantro
• Red onion, chopped

Instructions

Apply cooking spray to the inside of the crockpot.

Lay the chicken breasts into the greased crockpot and arrange them in a single layer to the bottom. Add a bit of olive oil over each chicken followed by the seasonings.

Add tomato paste, chicken broth, and lemon juice into a mixing bowl. Stir until well blended.

Add the broth mixture on top of the chicken breasts.

Cover and seal the crockpot, then cook everything for about 4 hours on a low setting.

Remove the chicken breasts from the crockpot, then use two forks to shred them into small pieces. Put them back into the

crockpot and stir to combine with the sauce. Cook for 15 more minutes on low heat. Dish out!

Top each serving with onions and freshly chopped cilantro to garnish.

Serve with lime slices on the side. 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: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Yield: 12 Servings

Easy and delicious, this French Toast Casserole is surely a must-try! Everyone is going to love it for sure! In just more than an hour, this delicious treat is ready to be devoured. Enjoy!

Ingredients:

Casserole:

1/4 c maple syrup

1 tbsp vanilla extract

20 oz. sandwich bread

1/4 tsp ground nutmeg

1 1/2 tsp ground cinnamon

1 c pecans, chopped

1 tsp salt

8 large Eggs

2 c whole milk

Topping:

1 tsp ground cinnamon

1/2 c light brown sugar

4 tbsp salted butter, sliced

Directions:

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

Cut the bread into small cubes about 1 inch each.

Scatter the pecans to the bottom of the prepared baking dish followed by the bread cubes.

Add nutmeg, eggs, vanilla extract, milk, cinnamon, and real maple syrup into a large mixing bowl. Whisk everything until well incorporated.

Add the egg mixture on top of the bread cubes and spread it evenly. Make sure to cover them entirely.

Cover the baking dish with plastic, then place it in the fridge to chill for at least 4 to 6 hours.

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

In a mixing bowl, add cinnamon, butter, and brown sugar. Beat until well blended.

Scatter the mixture on top of the casserole. Cover it with foil.

Place the baking dish in the preheated oven and bake for about 30 minutes.

Remove the foil cover and bake for 20 more minutes or until done.

Remove the casserole from the oven and allow it to cool at room temperature. Slice it into even servings.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge.

I highly suggest using real maple syrup for this recipe.

Nutrition Facts:

Serving: 1servings | Calories: 345 kcal | Carbohydrates: 41g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 527mg | Potassium: 220mg | Fiber: 2g | Sugar: 18g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 3mg

Easy French Toast Casserole

Rebecca Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Yield: 12 Servings Easy and delicious, this French Toast Casserole is surely a… General Recipes Easy French Toast Casserole European Print This

Serves: 12 Prep Time: 30 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 345 calories 16 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Casserole:
• 1/4 c maple syrup
• 1 tbsp vanilla extract
• 20 oz. sandwich bread
• 1/4 tsp ground nutmeg
• 1 1/2 tsp ground cinnamon
• 1 c pecans, chopped
• 1 tsp salt
• 8 large Eggs
• 2 c whole milk
• Topping:
• 1 tsp ground cinnamon
• 1/2 c light brown sugar
• 4 tbsp salted butter, sliced

Instructions

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

Cut the bread into small cubes about 1 inch each.

Scatter the pecans to the bottom of the prepared baking dish followed by the bread cubes.

Add nutmeg, eggs, vanilla extract, milk, cinnamon, and real maple syrup into a large mixing bowl. Whisk everything until well incorporated.

Add the egg mixture on top of the bread cubes and spread it evenly. Make sure to cover them entirely.

Cover the baking dish with plastic, then place it in the fridge to chill for at least 4 to 6 hours.

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

In a mixing bowl, add cinnamon, butter, and brown sugar. Beat until well blended.

Scatter the mixture on top of the casserole. Cover it with foil.

Place the baking dish in the preheated oven and bake for about 30 minutes.

Remove the foil cover and bake for 20 more minutes or until done.

Remove the casserole from the oven and allow it to cool at room temperature. Slice it into even servings.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. I highly suggest using real maple syrup for this recipe.

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 16 to 18 Servings

Different layers of amazing flavors in each of these Caramel Apple Crisp Mini Cheesecakes! You will surely love these heavenly treats that are ready in just an hour!

Ingredients:

Graham/Oats Crust:

½ c melted butter

¾ c rolled oats

¼ c brown sugar

1 c Graham cracker crumbs

Cheesecake:

½ teaspoon cinnamon

¼ c brown sugar

2 tablespoons cornstarch

¼ c white sugar

⅛ c ginger

2 8 ounces packages of softened cream cheese

2 teaspoons vanilla extract

Apple Crisp Topping:

½ teaspoon cinnamon

¼ c rolled oats

2 medium to large apples, peeled, cored and finely chopped

2 tablespoons coconut oil

¼ c brown sugar

Caramel Topping, if desired

¼ c all-purpose flour

Directions:

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

Add melted butter, rolled oats, Graham cracker crumbs, and brown sugar into a large mixing bowl. Beat everything until well incorporated.

Line each cup of a muffin tin with paper liners. Fill each muffin cup with the batter.

Place the muffin tin in the preheated oven and bake for 5 minutes. Remove from the oven and let them cool.

Add ginger, white sugar, cream cheese, cornstarch, vanilla, and brown sugar into the bowl of an electric mixer. Beat for a few minutes until the texture becomes smooth.

Top each crust with the cream cheese mixture, but make sure not to overfill them.

In another mixing bowl, add all the ingredients for the streusel and stir to combine. Top each cheesecake with apple slices.

Bake for 30 minutes or until done. Remove from the oven and allow them to cool completely at room temperature for at least 15 minutes. Let them chill in the fridge overnight.

Top each cheesecake with caramel sauce.

Serve and enjoy!

Caramel Apple Crisp Mini Cheesecakes

Rebecca Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 16 to 18 Servings Different layers of amazing flavors in each of these Caramel… General Recipes Caramel Apple Crisp Mini Cheesecakes European Print This

Serves: 16-18 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Graham/Oats Crust:
• ½ c melted butter
• ¾ c rolled oats
• ¼ c brown sugar
• 1 c Graham cracker crumbs
• Cheesecake:
• ½ teaspoon cinnamon
• ¼ c brown sugar
• 2 tablespoons cornstarch
• ¼ c white sugar
• ⅛ c ginger
• 2 8 ounces packages of softened cream cheese
• 2 teaspoons vanilla extract
• Apple Crisp Topping:
• ½ teaspoon cinnamon
• ¼ c rolled oats
• 2 medium to large apples, peeled, cored and finely chopped
• 2 tablespoons coconut oil
• ¼ c brown sugar
• Caramel Topping, if desired
• ¼ c all-purpose flour

Instructions

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

Add melted butter, rolled oats, Graham cracker crumbs, and brown sugar into a large mixing bowl. Beat everything until well incorporated.

Line each cup of a muffin tin with paper liners. Fill each muffin cup with the batter.

Place the muffin tin in the preheated oven and bake for 5 minutes. Remove from the oven and let them cool.

Add ginger, white sugar, cream cheese, cornstarch, vanilla, and brown sugar into the bowl of an electric mixer. Beat for a few minutes until the texture becomes smooth.

Top each crust with the cream cheese mixture, but make sure not to overfill them.

In another mixing bowl, add all the ingredients for the streusel and stir to combine. Top each cheesecake with apple slices.

Bake for 30 minutes or until done. Remove from the oven and allow them to cool completely at room temperature for at least 15 minutes. Let them chill in the fridge overnight.

Top each cheesecake with caramel sauce.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 4 Servings

You will not be disappointed with this dish at all! These Pork Chops in Gravy (Smothered Pork Chops) are total comfort food! Juicy pieces of meat in a rich sauce, what’s not to love? Enjoy!

Ingredients:

½ teaspoon onion powder

½ teaspoon garlic powder

Salt, to taste

¼ c flour

¼ teaspoon paprika

4 pork chops

3 tbsp olive oil

Gravy:

1 beef bouillon cube or 1 tsp better than bouillon

1/3 c half and half

4 tbsp Butter

¼ tsp dried thyme

1 tsp garlic powder

2 c chicken broth

¼ tsp dried sage

1 tsp onion powder

2-3 drops of Kitchen Bouquet, optional

1 tsp low sodium soy sauce, can sub-Worcestershire sauce

4 tbsp Flour

¼ tsp dried rosemary

Directions:

Pork Chops:

Sprinkle salt over the pork chops, then rub each to coat. Allow them to rest for about half an hour.

Wrap each pork chop with a saran and pound each to tenderize them. Use a meat mallet for this step.

Add paprika, garlic powder, onion powder, and flour into a large mixing bowl. Whisk everything to combine.

In another bowl, add the seasonings, chicken broth, beef bouillon, and soy sauce. Stir to combine.

After 30 minutes, use paper towels to pat dry the pork chops. Add them into the bowl with the flour mixture and toss to coat. Shake off any excess flour.

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

Add the coated pork chops in batches into the hot pan. Sear each side for about 2 minutes or until they turn golden brown.

Remove the 1st batch of the pork chops from the pan and put them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the uncooked pork chops.

Gravy:

In the same pan over medium-high heat, add butter and allow it to melt. Whisk in flour and cook for about a minute to remove the raw taste.

Add the broth mixture and half & half, then stir to combine. Simmer the gravy for a few minutes until thick.

Turn the heat down to medium-low, then put the pork chops back into the pan and toss to coat with the gravy. Cover and cook for 10 more minutes.

Serve and enjoy!

Nutrition Facts:

Calories: 497 kcal, Carbohydrates: 15g, Protein: 32g, Fat: 34g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 766mg, Potassium: 668mg, Fiber: 1g, Sugar: 1g, Vitamin A: 493IU, Vitamin C: 9mg, Calcium: 49mg, Iron: 2mg

Pork Chops in Gravy (Smothered Pork Chops)

Rebecca Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 4 Servings You will not be disappointed with this dish at all! These Pork… General Recipes Pork Chops in Gravy (Smothered Pork Chops) European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 497 calories 34 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Salt, to taste
• ¼ c flour
• ¼ teaspoon paprika
• 4 pork chops
• 3 tbsp olive oil
• Gravy:
• 1 beef bouillon cube or 1 tsp better than bouillon
• 1/3 c half and half
• 4 tbsp Butter
• ¼ tsp dried thyme
• 1 tsp garlic powder
• 2 c chicken broth
• ¼ tsp dried sage
• 1 tsp onion powder
• 2-3 drops of Kitchen Bouquet, optional
• 1 tsp low sodium soy sauce, can sub-Worcestershire sauce
• 4 tbsp Flour
• ¼ tsp dried rosemary

Instructions

Pork Chops:

Sprinkle salt over the pork chops, then rub each to coat. Allow them to rest for about half an hour.

Wrap each pork chop with a saran and pound each to tenderize them. Use a meat mallet for this step.

Add paprika, garlic powder, onion powder, and flour into a large mixing bowl. Whisk everything to combine.

In another bowl, add the seasonings, chicken broth, beef bouillon, and soy sauce. Stir to combine.

After 30 minutes, use paper towels to pat dry the pork chops. Add them into the bowl with the flour mixture and toss to coat. Shake off any excess flour.

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

Add the coated pork chops in batches into the hot pan. Sear each side for about 2 minutes or until they turn golden brown.

Remove the 1st batch of the pork chops from the pan and put them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the uncooked pork chops.

Gravy:

In the same pan over medium-high heat, add butter and allow it to melt. Whisk in flour and cook for about a minute to remove the raw taste.

Add the broth mixture and half & half, then stir to combine. Simmer the gravy for a few minutes until thick.

Turn the heat down to medium-low, then put the pork chops back into the pan and toss to coat with the gravy. Cover and cook for 10 more minutes.

Serve and enjoy!

Total Time: 45 mins | Yield: 8 Servings

Whether you are having guests over or just a simple family dinner, this Chili Cheese Hot Dog Bake is perfect for any occasion! With 8 servings, everyone gets to taste how incredibly delicious this is! It will only take you 45 minutes to prepare and cook this dish! Prepare to be amazed by it! You will be so glad that you gave this recipe a try. Enjoy!

Ingredients:

15.5 oz. Chili (1 can or about 2 c)

1 c grated Cheese

2 tbsp Butter, melted

8 Hot Dogs, rinsed and patted dry

chopped tomatoes, for garnish

3 cloves garlic, minced

chopped green onions, for garnish

8 Hot Dog Buns

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Add each hot dog to each of the prepared buns. Lay them into a 9×13-inch baking dish and arrange them in a single layer.

Add butter into a heat-proof bowl, then place it in the microwave. Heat for a few minutes until melted completely.

Remove the butter from the microwave, then add the minced garlic and stir to combine.

Brush each hot sandwich with garlic butter.

Add the chili on top of the sandwiches and spread it evenly. Make sure to cover the entire top. Scatter the grated cheese on top.

Add a sheet of foil on top to cover them.

Place the baking dish in the preheated oven and bake for about 30 minutes or until done.

Remove from the oven, then top each with tomatoes and green onions.

Serve and enjoy!

Notes:

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

Leftovers should be kept in the fridge. Reheat them for a few minutes before serving again.

Nutrition Facts:

calories: 332 kcal, carbohydrates: 35g, Protein: 15g, fat: 15g, saturated fat: 7g, Cholesterol: 39mg, Sodium: 742mg, potassium: 317mg, fiber: 2g, sugar: 6g, vitamin a: 718IU, vitamin c: 80mg, calcium: 233mg, iron: 3mg

CHILI CHEESE HOT DOG BAKE

Rebecca Total Time: 45 mins | Yield: 8 Servings Whether you are having guests over or just a simple family dinner, this Chili Cheese Hot Dog Bake is perfect for any… General Recipes CHILI CHEESE HOT DOG BAKE European Print This

Serves: 8

Nutrition facts: 332 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 15.5 oz. Chili (1 can or about 2 c)
• 1 c grated Cheese
• 2 tbsp Butter, melted
• 8 Hot Dogs, rinsed and patted dry
• chopped tomatoes, for garnish
• 3 cloves garlic, minced
• chopped green onions, for garnish
• 8 Hot Dog Buns

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Add each hot dog to each of the prepared buns. Lay them into a 9x13-inch baking dish and arrange them in a single layer.

Add butter into a heat-proof bowl, then place it in the microwave. Heat for a few minutes until melted completely.

Remove the butter from the microwave, then add the minced garlic and stir to combine.

Brush each hot sandwich with garlic butter.

Add the chili on top of the sandwiches and spread it evenly. Make sure to cover the entire top. Scatter the grated cheese on top.

Add a sheet of foil on top to cover them.

Place the baking dish in the preheated oven and bake for about 30 minutes or until done.

Remove from the oven, then top each with tomatoes and green onions.

Serve and enjoy!

Notes

Feel free to use your preferred type of hot dog for this recipe. Leftovers should be kept in the fridge. Reheat them for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins | Yield: 8 Servings

These delicious treats are very popular in our family! My loved ones just could not get enough of these Muddy Buddies! Made from a very simple set of ingredients, you can have the most satisfying dessert treats ever! The best thing is that these are ready in just 15 minutes! Try not to eat them all in one sitting. Enjoy!

Ingredients:

3/4 c creamy peanut butter

1 1/2 c semisweet chocolate chips

1 tsp vanilla extract

2 c powdered sugar

8 c Chex cereal (rice Chex, corn Chex, or a combination)

4 tbsp salted butter, or add a pinch of salt if using unsalted butter

Directions:

The first step is to measure the cereals using a large mixing bowl. Put them aside.

Split the powdered sugar and put them into two large resealable bags separately.

Place a saucepan on the stove and turn the heat to medium-low. Add peanut butter, salt, chocolate chips, and butter. Stir and cook for a few minutes until they are all melted and blended.

Remove the pan from the stove, then add the vanilla extract and stir until well blended.

Transfer the mixture into the bowl with cereals, then toss until completely coated. Let them rest for a few minutes at room temperature.

Fill each prepared bag with the coated cereals. Seal and shake the bag until the pecans are coated with the sugar mixture.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them at room temperature. They can last up to a week to 2 months in the freezer.

Feel free to use a container with a cover to mix the pecans.

Nutrition Facts:

Calories: 720 kcal | Carbohydrates: 103g | Protein: 14g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 17mg | Sodium: 518mg | Potassium: 577mg | Fiber: 12g | Sugar: 50g | Vitamin A: 851IU | Vitamin C: 8mg | Calcium: 165mg | Iron: 22mg

Muddy Buddies

Rebecca Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins | Yield: 8 Servings These delicious treats are very popular in our family! My loved ones… General Recipes Muddy Buddies European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 5 mins 5 mins

Nutrition facts: 720 calories 32 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 c creamy peanut butter
• 1 1/2 c semisweet chocolate chips
• 1 tsp vanilla extract
• 2 c powdered sugar
• 8 c Chex cereal (rice Chex, corn Chex, or a combination)
• 4 tbsp salted butter, or add a pinch of salt if using unsalted butter

Instructions

The first step is to measure the cereals using a large mixing bowl. Put them aside.

Split the powdered sugar and put them into two large resealable bags separately.

Place a saucepan on the stove and turn the heat to medium-low. Add peanut butter, salt, chocolate chips, and butter. Stir and cook for a few minutes until they are all melted and blended.

Remove the pan from the stove, then add the vanilla extract and stir until well blended.

Transfer the mixture into the bowl with cereals, then toss until completely coated. Let them rest for a few minutes at room temperature.

Fill each prepared bag with the coated cereals. Seal and shake the bag until the pecans are coated with the sugar mixture.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them at room temperature. They can last up to a week to 2 months in the freezer. Feel free to use a container with a cover to mix the pecans.

You are so going to love these Easy Cinnamon Sugar Pecans! Made from simple ingredients, these heavenly treats never fail to make my day complete! They are perfect for any occasion, especially this Christmas! I have listed all the things you will be needing. Just follow them step by step, for they will guide you to perfection! What are you waiting for? It is time to go to your kitchen and start prepping. Enjoy!

Ingredients:

1 Egg white

1 tablespoon ground cinnamon

2 teaspoons water

2 teaspoons vanilla extract

1 c sugar

1/2 teaspoon salt (or your preference)

1 lb. pecans (and/or almonds)

Directions:

Prepare the oven and preheat it to 125 degrees C or 250 degrees F.

Line the inside of a baking sheet with parchment paper. You can also use a non-stick foil.

In a large resealable bag, add salt, sugar, and cinnamon. Seal the bag and shake it to combine all the ingredients.

In a large mixing bowl, add water, egg white, and vanilla. Whisk everything with a fork until well blended and smooth.

Stir the pecans into the bowl with the egg white mixture until well incorporated.

Transfer the pecans into the large resealable bag, then seal it. Shake the bag until the pecans are coated with the sugar mixture.

Transfer the pecans onto the lined baking sheet and spread them evenly.

Place the baking sheet in the preheated oven and bake the pecans for about an hour or until done. Make sure to stir every 15 minutes to make sure that all sides are cooked.

Remove the Easy Cinnamon Sugar Pecans from the oven and allow them to rest for a few minutes at room temperature before serving.

Serve and enjoy!

Notes:

Store these Easy Cinnamon Sugar Pecans in an airtight container.

Easy Cinnamon Sugar Pecans

Rebecca You are so going to love these Easy Cinnamon Sugar Pecans! Made from simple ingredients, these heavenly treats never fail to make my day complete! They are perfect for any… General Recipes Easy Cinnamon Sugar Pecans European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Egg white
• 1 tablespoon ground cinnamon
• 2 teaspoons water
• 2 teaspoons vanilla extract
• 1 c sugar
• 1/2 teaspoon salt (or your preference)
• 1 lb. pecans (and/or almonds)

Instructions

Prepare the oven and preheat it to 125 degrees C or 250 degrees F.

Line the inside of a baking sheet with parchment paper. You can also use a non-stick foil.

In a large resealable bag, add salt, sugar, and cinnamon. Seal the bag and shake it to combine all the ingredients.

In a large mixing bowl, add water, egg white, and vanilla. Whisk everything with a fork until well blended and smooth.

Stir the pecans into the bowl with the egg white mixture until well incorporated.

Transfer the pecans into the large resealable bag, then seal it. Shake the bag until the pecans are coated with the sugar mixture.

Transfer the pecans onto the lined baking sheet and spread them evenly.

Place the baking sheet in the preheated oven and bake the pecans for about an hour or until done. Make sure to stir every 15 minutes to make sure that all sides are cooked.

Remove the Easy Cinnamon Sugar Pecans from the oven and allow them to rest for a few minutes at room temperature before serving.

Serve and enjoy!

Notes

Store these Easy Cinnamon Sugar Pecans in an airtight container.