General Recipes

This was by far the best Banana Bread I have ever tasted! I am so excited to share this recipe with you because I know that you are going to love it! With these very simple ingredients and easy directions, you can have the best dessert ever! You just need to follow them step by step and you are good to go! You can make this as a gift this coming Christmas. Let the person feel loved by giving them this nice-tasting bread. Enjoy!

Ingredients:

½ c chopped walnuts (optional)

1 Egg

3 bananas, mashed very well

½ c vegetable or canola oil

½ tsp vanilla

1 tsp baking soda

¼ tsp salt

2 c flour

1⅛ c sugar

2 tbsp buttermilk or milk

Directions:

Prepare the oven and preheat it to 162 degrees C or 325 degrees F.

Apply cooking spray to the inside of a loaf pan.

In a mixing bowl, add baking soda, flour, and salt. Whisk everything until well incorporated.

In a separate mixing bowl, add sugar, egg, and oil. Whisk everything to combine. Transfer the dry ingredients to the bowl with the wet ingredients. Whisk everything until well incorporated.

Stir in the bananas, milk, and vanilla until well combined.

Add the walnuts and stir until well blended. Transfer the batter to the prepared loaf pan and spread it evenly.

Place the pan in the preheated oven and bake the batter for about 50 to 75 minutes or until a knife inserted in the middle comes out clean.

Remove the bread from the oven and let it rest for a few minutes before serving.

Serve and enjoy!

Notes:

I highly recommend using the best-quality bananas for this recipe. They should be ripe.

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

Feel free to sprinkle nuts over the bread if you prefer.

COPYCAT STARBUCKS BANANA BREAD RECIPE

Rebecca This was by far the best Banana Bread I have ever tasted! I am so excited to share this recipe with you because I know that you are going to… General Recipes COPYCAT STARBUCKS BANANA BREAD RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ c chopped walnuts (optional)
• 1 Egg
• 3 bananas, mashed very well
• ½ c vegetable or canola oil
• ½ tsp vanilla
• 1 tsp baking soda
• ¼ tsp salt
• 2 c flour
• 1⅛ c sugar
• 2 tbsp buttermilk or milk

Instructions

Prepare the oven and preheat it to 162 degrees C or 325 degrees F.

Apply cooking spray to the inside of a loaf pan.

In a mixing bowl, add baking soda, flour, and salt. Whisk everything until well incorporated.

In a separate mixing bowl, add sugar, egg, and oil. Whisk everything to combine. Transfer the dry ingredients to the bowl with the wet ingredients. Whisk everything until well incorporated.

Stir in the bananas, milk, and vanilla until well combined.

Add the walnuts and stir until well blended. Transfer the batter to the prepared loaf pan and spread it evenly.

Place the pan in the preheated oven and bake the batter for about 50 to 75 minutes or until a knife inserted in the middle comes out clean.

Remove the bread from the oven and let it rest for a few minutes before serving.

Serve and enjoy!

Notes

I highly recommend using the best-quality bananas for this recipe. They should be ripe. Place any leftovers in an airtight container, then put them in the fridge. Feel free to sprinkle nuts over the bread if you prefer.

Prep Time: 25 mins | Cook Time: 1 hr 20 mins | Additional Time: 1 hr | Total Time: 2 hrs 45 mins | Yield: 8 Servings

This Chicken Pot Pie is perfect for any occasion! Whether you are having guests over or just a simple family dinner, this pie is going to be amazing! Try this recipe now!

Ingredients:

For the filling:

Small onion, finely chopped

1/2 medium-sized russet potato, peeled and diced

Salt to taste

1/2 c milk

1 celery stalk, diced

1/2 c frozen peas

1 c condensed chicken broth or 1 c water plus 2 chicken bouillon cubes

1/4 c all-purpose flour

Freshly ground black pepper to taste

2 medium-sized baked chicken breasts, diced (link to the recipe is in the post)

1 tablespoon cornstarch

A medium carrot, peeled and diced

6 tablespoons unsalted butter, softened

For the pie pastry:

1/4 c ice water

1 tablespoon white vinegar

1 Egg yolk plus 2 tsp milk mixed well, for brushing

1/2 teaspoon kosher salt

2 c all-purpose flour

1 c 227 g cold unsalted butter, cut into cubes a

Directions:

For the Filling:

In a large bowl, add flour and 4 tbsp of softened butter. Beat to incorporate.

In another bowl, add the milk and cornstarch. Stir to combine.

Place a large saucepan on the stove and turn the heat to medium-high. Add 2 tbsp of butter and allow it to melt.

Add the celery, carrot, and onion. Sauté for a few minutes until soft.

Add the potatoes and broth, then stir just until mixed. Cover the pan with the lid and allow the mixture to boil.

Reduce the heat to medium-low, then simmer the mixture for about 10 minutes or until the potatoes are fork-tender.

Stir in the butter mixture and allow the mixture to boil. Stir in the slurry as well (cornstarch and water mixture) until the texture becomes thick. Season with a bit of salt and pepper. Let it boil.

Stir in the peas and chicken until mixed. Turn off the heat and let it cool.

For the Pie Dough:

Add salt, flour, and butter to your food processor. Pulse a few times until well incorporated.

Add the vinegar and water, then pulse again to combine. Transfer the dough onto a Saran wrap. Cover and shape it into a large ball. Divide it into two and use your hand to flatten them out separately.

Cover each dough with plastic wrap and refrigerate them for at least an hour. Slice each into 8 pieces.

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Sprinkle flour onto a flat surface, then place the dough on it. Roll each to about 13 inches and 10 inches.

Lay the 13-inches dough into a 9-inch pie dish. Stuff it with the chicken mixture. Place other dough on top and seal the sides. Brush it with beaten egg yolk.

Bake for 50 minutes. Remove from the oven and allow it to sit at room temperature for at least 15 minutes.

Serve warm. Enjoy!

Nutrition Facts:

Calories: 519 kcal | Carbohydrates: 32g | Protein: 19g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 146mg | Sodium: 302mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1135IU | Vitamin C: 6.6mg | Calcium: 48mg | Iron: 2.4mg

Chicken Pot Pie Recipe

Rebecca Prep Time: 25 mins | Cook Time: 1 hr 20 mins | Additional Time: 1 hr | Total Time: 2 hrs 45 mins | Yield: 8 Servings This Chicken Pot… General Recipes Chicken Pot Pie Recipe European Print This

Serves: 8 Prep Time: 25 mins Cooking Time: 2 hrs 20 mins 2 hrs 20 mins

Nutrition facts: 519 calories 34 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the filling:
• Small onion, finely chopped
• 1/2 medium-sized russet potato, peeled and diced
• Salt to taste
• 1/2 c milk
• 1 celery stalk, diced
• 1/2 c frozen peas
• 1 c condensed chicken broth or 1 c water plus 2 chicken bouillon cubes
• 1/4 c all-purpose flour
• Freshly ground black pepper to taste
• 2 medium-sized baked chicken breasts, diced (link to the recipe is in the post)
• 1 tablespoon cornstarch
• A medium carrot, peeled and diced
• 6 tablespoons unsalted butter, softened
• For the pie pastry:
• 1/4 c ice water
• 1 tablespoon white vinegar
• 1 Egg yolk plus 2 tsp milk mixed well, for brushing
• 1/2 teaspoon kosher salt
• 2 c all-purpose flour
• 1 c 227 g cold unsalted butter, cut into cubes a

Instructions

For the Filling:

In a large bowl, add flour and 4 tbsp of softened butter. Beat to incorporate.

In another bowl, add the milk and cornstarch. Stir to combine.

Place a large saucepan on the stove and turn the heat to medium-high. Add 2 tbsp of butter and allow it to melt.

Add the celery, carrot, and onion. Sauté for a few minutes until soft.

Add the potatoes and broth, then stir just until mixed. Cover the pan with the lid and allow the mixture to boil.

Reduce the heat to medium-low, then simmer the mixture for about 10 minutes or until the potatoes are fork-tender.

Stir in the butter mixture and allow the mixture to boil. Stir in the slurry as well (cornstarch and water mixture) until the texture becomes thick. Season with a bit of salt and pepper. Let it boil.

Stir in the peas and chicken until mixed. Turn off the heat and let it cool.

For the Pie Dough:

Add salt, flour, and butter to your food processor. Pulse a few times until well incorporated.

Add the vinegar and water, then pulse again to combine. Transfer the dough onto a Saran wrap. Cover and shape it into a large ball. Divide it into two and use your hand to flatten them out separately.

Cover each dough with plastic wrap and refrigerate them for at least an hour. Slice each into 8 pieces.

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Sprinkle flour onto a flat surface, then place the dough on it. Roll each to about 13 inches and 10 inches.

Lay the 13-inches dough into a 9-inch pie dish. Stuff it with the chicken mixture. Place other dough on top and seal the sides. Brush it with beaten egg yolk.

Bake for 50 minutes. Remove from the oven and allow it to sit at room temperature for at least 15 minutes.

Serve warm. Enjoy!

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 8 Servings

You are so in for a treat! This Tourtière will be the best pie you will ever have! Ready in just about an hour, it doesn’t get any better than this. Enjoy!

Ingredients:

Pie Pastry:

6-7 tbsp ice-cold water

2 c unbleached all-purpose flour

2/3 c butter or lard chilled

1/2 tsp kosher salt

Meat Filling:

1 large Egg scrambled for glazing

1 lb. ground beef

2 large Russet or Yukon Gold potatoes about 1 lb.

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1 tbsp extra virgin olive oil

1/2 tsp ground cinnamon

1 lb. ground pork

1 small onion, finely chopped

1/4 tsp kosher salt

1/8 tsp pepper

1/2 tsp Bells poultry seasoning or your favorite poultry seasoning

1 clove garlic, finely minced

Directions:

For the Pastry:

In a mixing bowl, add salt and flour. Whisk to combine. Beat in the butter until completely incorporated.

Slowly add the cold water, then beat continuously until well combined.

Form the mixture into a ball and press to flatten it out. Wrap it with plastic and refrigerate it while you make the filling.

For the Filling:

Peel and slice each potato into 2-inch cuts.

Submerge the potatoes into a pan with water, then place it on the stove and turn the heat to high. Let the water boil and turn the heat down to medium-high. Cook the potatoes for about 12 minutes or until they can be easily pierced by a fork.

Set aside about 1/2 cup of the water from the pan, then drain the potatoes and mash them.

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

Add the garlic and onions, then sauté for a few minutes until aromatic and soft.

Add the ground pork and ground beef, then cook for a few minutes until crumbly and brown. Remove any grease that surfaces.

Add the salt, pepper, cloves, cinnamon, poultry seasoning, water, and nutmeg. Stir everything until well blended and simmer for a few minutes.

Remove the pan from the stove, then stir in the mashed potatoes and let it cool for a few minutes.

To Assemble the Pie:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Sprinkle flour onto a flat surface, then place the dough on it. Knead the dough and roll it to about 12 inches. Place it onto the pie plate.

Add the meat mixture on top of the dough and spread it evenly. Brush the sides with egg wash.

Unroll the pastry over the meat layer and fold it. Cover it with egg wash as well and poke small holes on top with a fork.

Bake for half an hour in the preheated oven.

Serve and enjoy!

Nutrition Facts:

Calories: 520 kcal

Tourtière: A French-Canadian Meat Pie Recipe

Rebecca Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 8 Servings You are so in for a treat! This Tourtière will be the… General Recipes Tourtière: A French-Canadian Meat Pie Recipe European Print This

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

Nutrition facts: 520 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Pie Pastry:
• 6-7 tbsp ice-cold water
• 2 c unbleached all-purpose flour
• 2/3 c butter or lard chilled
• 1/2 tsp kosher salt
• Meat Filling:
• 1 large Egg scrambled for glazing
• 1 lb. ground beef
• 2 large Russet or Yukon Gold potatoes about 1 lb.
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 tbsp extra virgin olive oil
• 1/2 tsp ground cinnamon
• 1 lb. ground pork
• 1 small onion, finely chopped
• 1/4 tsp kosher salt
• 1/8 tsp pepper
• 1/2 tsp Bells poultry seasoning or your favorite poultry seasoning
• 1 clove garlic, finely minced

Instructions

For the Pastry:

In a mixing bowl, add salt and flour. Whisk to combine. Beat in the butter until completely incorporated.

Slowly add the cold water, then beat continuously until well combined.

Form the mixture into a ball and press to flatten it out. Wrap it with plastic and refrigerate it while you make the filling.

For the Filling:

Peel and slice each potato into 2-inch cuts.

Submerge the potatoes into a pan with water, then place it on the stove and turn the heat to high. Let the water boil and turn the heat down to medium-high. Cook the potatoes for about 12 minutes or until they can be easily pierced by a fork.

Set aside about 1/2 cup of the water from the pan, then drain the potatoes and mash them.

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

Add the garlic and onions, then sauté for a few minutes until aromatic and soft.

Add the ground pork and ground beef, then cook for a few minutes until crumbly and brown. Remove any grease that surfaces.

Add the salt, pepper, cloves, cinnamon, poultry seasoning, water, and nutmeg. Stir everything until well blended and simmer for a few minutes.

Remove the pan from the stove, then stir in the mashed potatoes and let it cool for a few minutes.

To Assemble the Pie:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Sprinkle flour onto a flat surface, then place the dough on it. Knead the dough and roll it to about 12 inches. Place it onto the pie plate.

Add the meat mixture on top of the dough and spread it evenly. Brush the sides with egg wash.

Unroll the pastry over the meat layer and fold it. Cover it with egg wash as well and poke small holes on top with a fork.

Bake for half an hour in the preheated oven.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 6 Servings

If you want comfort food today, then this recipe is one to try! In just an hour, you will surely enjoy this Cheesy Pasta Bake With Chicken And Bacon! It is loaded with incredible flavors that the whole family is going to love!

Ingredients:

1 tablespoon tomato puree

800 grams tinned chopped tomatoes

100 grams mozzarella – grated

3 large chicken breasts – cut into bite-size chunks

100 grams strong cheddar cheese – grated

½ teaspoon dried oregano

1 yellow bell pepper – de-seeded and chopped

Small bunch of parsley – roughly torn

A pinch of salt and pepper

1 red bell pepper – de-seeded and chopped

6 rashers cooked bacon – chopped

2 cloves garlic – peeled and minced

1 tablespoon vegetable oil

100 grams of fresh baby spinach

120 ml double (heavy) cream

½ teaspoon dried thyme

1 large onion – peeled and chopped

400 grams dried pasta shapes – (I used rigatoni)

Directions:

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

Cook the pasta according to the package instructions. Drain.

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

Add the chicken into the hot pan, then cook for 5 minutes or until both sides turn golden brown. Add the onion and chopped peppers, then sauté for a few minutes until soft.

Add the thyme, garlic, oregano, salt, pepper, and tomato puree. Stir and cook for about 2 minutes or until aromatic.

Stir in the cream and tinned tomatoes to combine and allow it to boil.

Toss in the spinach, cooked pasta, and bacon until coated with the sauce. Transfer everything to a large baking dish and spread it evenly. Scatter the grated cheese on top.

Bake the dish for 25 minutes in the preheated oven, or until the cheese turns golden brown.

Remove from the oven and garnish with freshly chopped parsley.

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.

Cheesy Pasta Bake With Chicken And Bacon Recipe

Rebecca Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 6 Servings If you want comfort food today, then this recipe is one to… General Recipes Cheesy Pasta Bake With Chicken And Bacon Recipe European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon tomato puree
• 800 grams tinned chopped tomatoes
• 100 grams mozzarella – grated
• 3 large chicken breasts – cut into bite-size chunks
• 100 grams strong cheddar cheese – grated
• ½ teaspoon dried oregano
• 1 yellow bell pepper – de-seeded and chopped
• Small bunch of parsley – roughly torn
• A pinch of salt and pepper
• 1 red bell pepper – de-seeded and chopped
• 6 rashers cooked bacon – chopped
• 2 cloves garlic – peeled and minced
• 1 tablespoon vegetable oil
• 100 grams of fresh baby spinach
• 120 ml double (heavy) cream
• ½ teaspoon dried thyme
• 1 large onion – peeled and chopped
• 400 grams dried pasta shapes – (I used rigatoni)

Instructions

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

Cook the pasta according to the package instructions. Drain.

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

Add the chicken into the hot pan, then cook for 5 minutes or until both sides turn golden brown. Add the onion and chopped peppers, then sauté for a few minutes until soft.

Add the thyme, garlic, oregano, salt, pepper, and tomato puree. Stir and cook for about 2 minutes or until aromatic.

Stir in the cream and tinned tomatoes to combine and allow it to boil.

Toss in the spinach, cooked pasta, and bacon until coated with the sauce. Transfer everything to a large baking dish and spread it evenly. Scatter the grated cheese on top.

Bake the dish for 25 minutes in the preheated oven, or until the cheese turns golden brown.

Remove from the oven and garnish with freshly chopped parsley.

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: 15 mins | Total Time: 35 mins | Yield: 8 Servings

You will be amazed how easy it is to make this Creamy Homemade Baked Mac and Cheese! Enjoy the layers of pasta and cheese in the comfort of your home! Try this recipe now!

Ingredients:

2 c grated Gruyere cheese, divided (measured after grating)
4 c grated medium sharp cheddar cheese, divided (measured after grating)
1/4 teaspoon paprika
2 1/2 c half and half
1/2 tablespoon salt
1 1/2 c whole milk
1/2 c all-purpose flour
1/2 c unsalted butter
1/2 teaspoon black pepper
1-pound dried elbow pasta

Directions:

Prepare the oven and preheat it to 162 degrees C or 325 degrees F.

Apply cooking spray to the inside of a 3-quart baking dish.

Put a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the dried pasta and a bit of salt, then cook for a few minutes until firm to bite or al dente.

Drain and rinse the pasta with cold water to stop the cooking process. Add olive oil on top, then toss to coat.

Grate the cheeses, then add them into a mixing bowl. Stir to combine. Divide the mixture into 3 bowls for later use.

Place a large pan on the stove and turn the heat to medium-high. Add butter and allow it to melt. Add the flour, then whisk and cook for about a minute. Stir in 2 cups of milk.

Add the rest of the milk while stirring and simmer the mixture for a few minutes until thick.

Remove the pan from the heat, then add 1 1/2 cups of cheese and spices. Stir to combine. Make sure to melt the cheese.

Toss the cooked pasta and cheese sauce into a large bowl. Transfer half of the mixture to the greased baking dish. Spread it evenly.

Scatter about 1 1/2 cups of the grated cheese on top, followed by the pasta mixture and the rest of the cheese.

Bake for 15 minutes or until the cheese turns golden brown. Remove from the oven.

Serve and enjoy!

Rebecca Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Yield: 8 Servings You will be amazed how easy it is to make this Creamy… General Recipes Creamy Homemade Baked Mac and Cheese European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 16 Servings

Magic indeed! These heavenly treats will take you to a world full of sweet and delicious flavors! Layer after layer of sweet things. No wonder why this was called 7-layer miracle bars! Serve these things and I promise you they will be gone in just a few minutes! You have got to try this recipe. It will only take you less than an hour to prepare and bake these Magic Bars! Don’t forget to share this recipe with everyone. Enjoy!

Ingredients:

1 c chopped walnuts or pecans

1 1/2 c Graham cracker crumbs

1 c sweetened or unsweetened flaked or shredded coconut

1/2 c unsalted butter, melted

1–14 oz. can of sweetened condensed milk

1 c semisweet chocolate chips

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F. Place the rack in the middle of the preheating oven.

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

Add butter into a heat-proof bowl and heat it in the microwave until melted. Pour it into the pan and spread it evenly.

Scatter the Graham cracker crumbs on top of the butter layer, followed by the coconut, chocolate chips, and nuts.

Drizzle the sweetened condensed milk on top of the nuts, but do not stir. Bake for about 35 minutes or until done.

Remove the pan from the oven and allow it to cool completely at room temperature. Slice it into even cuts.

Serve and enjoy!

Notes:

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

Feel free to use a food processor to crush the Graham crackers.

Nutrition Facts:

2-inch Amount Per Serving Calories 318 | Total Fat 19g | Saturated Fat 9g | Trans Fat 0g | Unsaturated Fat 9g | Cholesterol 27mg | Sodium 96mg | Carbohydrates 35g | Fiber 2g | Sugar 28g | Protein 5g

Prep Time: 30 mins | Cook Time: 35 mins | Additional Time: 2 hrs | Total Time: 3 hrs 5 mins | Yield: 12 Servings

Sweet, sticky, and very delicious! These Chef John’s Sticky Buns are my favorite treats to serve to my friends and loved ones! You will be amazed by how easy it is to make these treats. In just about 3 hours, you can enjoy them!

Ingredients:

For the Dough:

2 tbsp white sugar

⅔ c warm milk

4 c all-purpose flour, or more as needed

6 tbsp unsalted butter, melted

⅔ c warm water

1 ½ tsp fine salt

2 tsp active dry yeast

1 large Egg, beaten

For the Sticky Topping:

½ c packed light brown sugar

A pinch of salt

1 c chopped toasted pecans

¼ c white sugar

6 tbsp unsalted butter, melted

3 tbsp water

Sugar Filling:

1 tsp ground cinnamon

¾ c packed light brown sugar

Directions:

In a mixing bowl, add milk and water. Whisk to combine. Stir in the yeast and allow it to rise for 10 minutes.

Stir in melted butter, sugar, and egg to combine. Stir in the rest of the salt and sugar as well.

Sprinkle flour onto a flat surface, then place the dough on it. Knead it with your clean hands for about 5 minutes. Cover it with plastic and let it rise for another hour in a warm area in your house.

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

Brush the inside of a 9×13-inch metal baking pan with butter.

In a mixing bowl, add salt, melted butter, white sugar, water, and brown sugar. Whisk everything until well incorporated.

Transfer the batter to the prepared pan and spread it evenly. Top with the pecans.

In another mixing bowl, add the cinnamon and brown sugar. Whisk to combine.

Knead the dough into a rectangle on a floured surface, then top it with the cinnamon mixture. Roll it up and form it into a cylinder. Cut into 12 slices and lay them in the prepared pan.

Bake for 35 minutes at 200 degrees F.

Serve and enjoy!

Nutrition Facts:

Fat 20g 25% | Saturated Fat 8g 42% | Cholesterol 47mg 16% | Sodium 325mg 14% | Total Carbohydrate 63g 23% | Dietary Fiber 2g 8% | Total Sugars 30g | Protein 7g | Vitamin C 0mg 1% | Calcium 57mg 4% | Iron 3mg 14% | Potassium 160mg 3%

Chef John's Sticky Buns

Rebecca Prep Time: 30 mins | Cook Time: 35 mins | Additional Time: 2 hrs | Total Time: 3 hrs 5 mins | Yield: 12 Servings Sweet, sticky, and very delicious!… General Recipes Chef John’s Sticky Buns European Print This

Serves: 12 Prep Time: 30 mins Cooking Time: 2 hrs 35 mins 2 hrs 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Dough:
• 2 tbsp white sugar
• ⅔ c warm milk
• 4 c all-purpose flour, or more as needed
• 6 tbsp unsalted butter, melted
• ⅔ c warm water
• 1 ½ tsp fine salt
• 2 tsp active dry yeast
• 1 large Egg, beaten
• For the Sticky Topping:
• ½ c packed light brown sugar
• A pinch of salt
• 1 c chopped toasted pecans
• ¼ c white sugar
• 6 tbsp unsalted butter, melted
• 3 tbsp water
• Sugar Filling:
• 1 tsp ground cinnamon
• ¾ c packed light brown sugar

Instructions

In a mixing bowl, add milk and water. Whisk to combine. Stir in the yeast and allow it to rise for 10 minutes.

Stir in melted butter, sugar, and egg to combine. Stir in the rest of the salt and sugar as well.

Sprinkle flour onto a flat surface, then place the dough on it. Knead it with your clean hands for about 5 minutes. Cover it with plastic and let it rise for another hour in a warm area in your house.

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

Brush the inside of a 9x13-inch metal baking pan with butter.

In a mixing bowl, add salt, melted butter, white sugar, water, and brown sugar. Whisk everything until well incorporated.

Transfer the batter to the prepared pan and spread it evenly. Top with the pecans.

In another mixing bowl, add the cinnamon and brown sugar. Whisk to combine.

Knead the dough into a rectangle on a floured surface, then top it with the cinnamon mixture. Roll it up and form it into a cylinder. Cut into 12 slices and lay them in the prepared pan.

Bake for 35 minutes at 200 degrees F.

Serve and enjoy!

Prep Time: 40 mins | Cook Time: 35 mins | Chill Time: 2 hrs | Total Time: 3 hrs 15 mins | Yield: 12 Servings

These heavenly treats are simply the best! They are worth all your time and effort. A must-try recipe. Enjoy!

Ingredients:

For the sweet dough:

1 c whole milk, warm

1 tsp kosher salt

1/2 c salted butter, very soft (divided) (1 stick)

2 large Eggs

3 & 1/4 c all-purpose flour, spooned and leveled

1 tbsp active dry yeast

5 tbsp granulated sugar

For the caramel sauce:

1/3 c water

1/4 tsp kosher salt

1/3 c honey

1 & 1/2 c brown sugar, firmly packed

1/3 c heavy cream

3/4 c salted butter, (1 and 1/2 sticks)

For the roll filling:

1/3 c brown sugar, packed

1/2 tsp cinnamon

1/3 c granulated sugar

A dash of nutmeg, optional

1 & 3/4 (about 8 ounces) cups pecans, toasted

Directions:

For the Sweet Dough:

Add 1 cup of milk into a heat-safe bowl, then place it inside the microwave and heat for about 30 seconds to a minute.

Remove from the microwave and stir in 1 tbsp yeast and 5 tbsp granulated sugar. Let it cool. Whisk in 2 eggs until well incorporated.

In the bowl of a stand mixer, add 3 1/4 cups of flour and 1 tsp kosher salt. Beat until combined. Add the wet ingredients, then beat again to combine. Stir in 1/2 cup of butter.

Transfer the sweet dough into a greased bowl, then wrap it with plastic. Let it chill for 2 hours up to 2 days in the fridge.

For the Caramel Sauce:

Melt 3/4 cup of butter into a pan over medium heat. Stir in 1 1/2 cups of brown sugar and make sure to dissolve it.

Remove the pan from the stove, then stir in 1/3 cup of water, 1/3 cup of honey, 1/3 cup of heavy cream, and 1/4 tsp kosher salt. Allow it to cool.

For the Roll Filling:

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

Roughly chop the pecans and scatter them to the bottom of a rimmed baking pan. Roast for 5 minutes in the preheated oven. Let them cool completely.

Add 1/2 tsp cinnamon, 1/3 cup of brown sugar, and 1/3 cup granulated sugar into a mixing bowl. Whisk to combine.

Add 1/2 of the toasted pecans and toss to coat.

For Rising:

Place a pot with water on the stove and turn the heat to high. Allow the water to boil.

Place a 9×13-inch baking pan on the bottom rack of the oven and place another rack on top. Let it heat for 3 minutes at over 350 degrees F.

Spread caramel sauce to the bottom of a 9×13-inch baking pan, followed by the rest of the pecans.

Knead the dough and form it into a rectangle. Top it with the pecan and sugar. Roll it out, seal the sides, and cut it into 12 slices.

Arrange them at the bottom of the prepared pan. Make sure to leave a small space between each dough. Wrap them with plastic.

Add the hot water to the empty pan and let the rolls rise for half an hour. Bake them for 15 minutes at 350 degrees F.

Serve and enjoy!

Nutrition Facts:

Serving: 1 roll, Calories: 669 kcal, carbohydrates: 81 g, Protein: 7 g, fat: 37 g, saturated fat: 16 g, polyunsaturated fat: 5 g, monounsaturated fat: 14 g, trans fat: 1 g, Cholesterol: 93 mg, Sodium: 445 mg, potassium: 216 mg, fiber: 3 g, sugar: 53 g, vitamin a: 777 vitamin c: 1 mg, calcium: 86 mg, iron: 3 mg

Soft and Sticky Caramel Pecan Rolls

Rebecca Prep Time: 40 mins | Cook Time: 35 mins | Chill Time: 2 hrs | Total Time: 3 hrs 15 mins | Yield: 12 Servings These heavenly treats are simply… General Recipes Soft and Sticky Caramel Pecan Rolls European Print This

Serves: 12 Prep Time: 40 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 669 calories 37 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the sweet dough:
• 1 c whole milk, warm
• 1 tsp kosher salt
• 1/2 c salted butter, very soft (divided) (1 stick)
• 2 large Eggs
• 3 & 1/4 c all-purpose flour, spooned and leveled
• 1 tbsp active dry yeast
• 5 tbsp granulated sugar
• For the caramel sauce:
• 1/3 c water
• 1/4 tsp kosher salt
• 1/3 c honey
• 1 & 1/2 c brown sugar, firmly packed
• 1/3 c heavy cream
• 3/4 c salted butter, (1 and 1/2 sticks)
• For the roll filling:
• 1/3 c brown sugar, packed
• 1/2 tsp cinnamon
• 1/3 c granulated sugar
• A dash of nutmeg, optional
• 1 & 3/4 (about 8 ounces) cups pecans, toasted

Instructions

For the Sweet Dough:

Add 1 cup of milk into a heat-safe bowl, then place it inside the microwave and heat for about 30 seconds to a minute.

Remove from the microwave and stir in 1 tbsp yeast and 5 tbsp granulated sugar. Let it cool. Whisk in 2 eggs until well incorporated.

In the bowl of a stand mixer, add 3 1/4 cups of flour and 1 tsp kosher salt. Beat until combined. Add the wet ingredients, then beat again to combine. Stir in 1/2 cup of butter.

Transfer the sweet dough into a greased bowl, then wrap it with plastic. Let it chill for 2 hours up to 2 days in the fridge.

For the Caramel Sauce:

Melt 3/4 cup of butter into a pan over medium heat. Stir in 1 1/2 cups of brown sugar and make sure to dissolve it.

Remove the pan from the stove, then stir in 1/3 cup of water, 1/3 cup of honey, 1/3 cup of heavy cream, and 1/4 tsp kosher salt. Allow it to cool.

For the Roll Filling:

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

Roughly chop the pecans and scatter them to the bottom of a rimmed baking pan. Roast for 5 minutes in the preheated oven. Let them cool completely.

Add 1/2 tsp cinnamon, 1/3 cup of brown sugar, and 1/3 cup granulated sugar into a mixing bowl. Whisk to combine.

Add 1/2 of the toasted pecans and toss to coat.

For Rising:

Place a pot with water on the stove and turn the heat to high. Allow the water to boil.

Place a 9×13-inch baking pan on the bottom rack of the oven and place another rack on top. Let it heat for 3 minutes at over 350 degrees F.

Spread caramel sauce to the bottom of a 9x13-inch baking pan, followed by the rest of the pecans.

Knead the dough and form it into a rectangle. Top it with the pecan and sugar. Roll it out, seal the sides, and cut it into 12 slices.

Arrange them at the bottom of the prepared pan. Make sure to leave a small space between each dough. Wrap them with plastic.

Add the hot water to the empty pan and let the rolls rise for half an hour. Bake them for 15 minutes at 350 degrees F.

Serve and enjoy!

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings

These juicy pork chops smothered in a rich sauce never fail to make our dinner amazing! With simple ingredients and easy steps, you can also taste this irresistible dish. Try it now! It is ready in just 20 minutes. Enjoy!

Ingredients:

2 tbsp butter

2 tbsp olive oil

1 tsp paprika

Salt and fresh cracked black pepper, to taste

1 tsp garlic powder

4 pork chops, bone-in or boneless (about 1-inch thick)

For the Mushroom Sauce:

Salt and pepper to taste

1 tbsp fresh chopped parsley

1/2 c (125ml) chicken broth

1 tsp Italian seasoning

1 1/2 c heavy cream

1 c sliced brown mushrooms

4-5 garlic cloves, crushed

Directions:

In a mixing bowl, add salt, pepper, garlic powder, and paprika. Whisk everything until well incorporated. Use paper towels to pat dry the pork chops.

Sprinkle the mixed seasonings over the pork chops, then toss to coat.

Place a skillet on the stove and turn the heat to medium-high. Add butter and olive oil.

Wait for the skillet to become hot, then add the pork chops and sear each side for about 5 minutes or until brown. Remove them from the skillet and transfer them onto a plate.

Add mushrooms into the same skillet and sauté for a few minutes until soft.

Add the garlic, Italian seasoning, and parsley. Sauté for another minute.

Stir in the broth and scrape the bottom to get the browned bits. Stir until well incorporated. Blend in the cream and simmer for 3 more minutes or until thick. Add more seasonings if needed. Don’t forget to taste it first.

Put the pork chops back into the skillet, then toss to coat. Simmer for 3 more minutes.

Remove from the heat, then sprinkle the rest of the parsley on top to garnish.

Serve and enjoy!

Notes:

Serve this with mashed potatoes, pasta, rice, etc.

Leftovers should be kept in an airtight container, then in the fridge.

Nutrition Facts:

573.86 Cal Fat 0.59 g Protein  44.15 g Carbs 7.32 g Saturated Fat  15.4 g Poly unsaturated Fat  3.89 g Monounsaturated Fat  16.4 g Sugar  2.54 g Cholesterol 180.29 mg Sodium  271.58 mg Potassium  968.96 mg Fiber  1.03 g

GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 4 Servings These juicy pork chops smothered in a rich sauce never fail to… General Recipes GARLIC PORK CHOPS IN CREAMY MUSHROOM SAUCE European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 573.86 calories 0.59 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and fresh cracked black pepper, to taste
• 1 tsp garlic powder
• 4 pork chops, bone-in or boneless (about 1-inch thick)
• For the Mushroom Sauce:
• Salt and pepper to taste
• 1 tbsp fresh chopped parsley
• 1/2 c (125ml) chicken broth
• 1 tsp Italian seasoning
• 1 1/2 c heavy cream
• 1 c sliced brown mushrooms
• 4-5 garlic cloves, crushed

Instructions

In a mixing bowl, add salt, pepper, garlic powder, and paprika. Whisk everything until well incorporated. Use paper towels to pat dry the pork chops.

Sprinkle the mixed seasonings over the pork chops, then toss to coat.

Place a skillet on the stove and turn the heat to medium-high. Add butter and olive oil.

Wait for the skillet to become hot, then add the pork chops and sear each side for about 5 minutes or until brown. Remove them from the skillet and transfer them onto a plate.

Add mushrooms into the same skillet and sauté for a few minutes until soft.

Add the garlic, Italian seasoning, and parsley. Sauté for another minute.

Stir in the broth and scrape the bottom to get the browned bits. Stir until well incorporated. Blend in the cream and simmer for 3 more minutes or until thick. Add more seasonings if needed. Don't forget to taste it first.

Put the pork chops back into the skillet, then toss to coat. Simmer for 3 more minutes.

Remove from the heat, then sprinkle the rest of the parsley on top to garnish.

Serve and enjoy!

Notes

Serve this with mashed potatoes, pasta, rice, etc. Leftovers should be kept in an airtight container, then in the fridge.

Prep Time: 15 mins | Bake Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings

This Brown Sugar Dijon Pork Tenderloin is one of my favorite dishes to serve! It’s just amazing every time I have this. It’s like the first time all over again! The satisfaction in each bite is overwhelming! You need to try this recipe!

Ingredients:

2 tbsp Dijon mustard

salt and pepper to season

1 tbsp extra virgin olive oil

¼ c brown sugar

1 ½ pound pork tenderloin

Brown Sugar Dijon Dipping Sauce:

2 tbsp mayonnaise

1 1/2 to 2 tbsp brown sugar

2 tbsp Dijon mustard

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Sprinkle salt and pepper over the pork tenderloin, then toss to coat. Make sure to rub it well.

Place a skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the pork tenderloin, then cook sear side for about 2 minutes or until they turn brown.

Remove the pork tenderloin from the skillet and put it into an oven-safe pan. Cover it with Dijon mustard and brown sugar.

Place the baking pan inside the preheated oven and bake the Brown Sugar Dijon Pork Tenderloin for about 20 to 25 minutes.

Remove from the oven and allow the pork tenderloin to rest for at least 5 minutes at room temperature. Slice into even servings.

For the Brown Sugar Dijon Sauce:

Add sugar, Dijon mustard, and mayonnaise to a mixing bowl. Stir everything until well incorporated. Taste and add more seasonings if needed.

Serve the pork tenderloin with this sauce. Enjoy!

Notes:

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

I like to serve this with mashed potatoes or roasted veggies.

Feel free to use chicken instead of pork for this recipe.

You can use yellow mustard instead of Dijon mustard.

You can add veggies to this if you prefer such as peas, carrots, potatoes, or mushrooms.

Nutrition Facts:

Amount Per Serving: CALORIES: 284 | TOTAL FAT: 8.3g | SATURATED FAT: 1.7g | UNSATURATED FAT: 5.9g | CHOLESTEROL: 110.6mg | SODIUM: 483.3mg | CARBOHYDRATES: 10.6g | FIBER: 0.4g | SUGAR: 9.8g | PROTEIN: 36.5g

Brown Sugar Dijon Pork Tenderloin

Rebecca Prep Time: 15 mins | Bake Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings This Brown Sugar Dijon Pork Tenderloin is one of my favorite dishes… General Recipes Brown Sugar Dijon Pork Tenderloin European Print This

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

Nutrition facts: 284 calories 8.3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp Dijon mustard
• salt and pepper to season
• 1 tbsp extra virgin olive oil
• ¼ c brown sugar
• 1 ½ pound pork tenderloin
• Brown Sugar Dijon Dipping Sauce:
• 2 tbsp mayonnaise
• 1 1/2 to 2 tbsp brown sugar
• 2 tbsp Dijon mustard

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Sprinkle salt and pepper over the pork tenderloin, then toss to coat. Make sure to rub it well.

Place a skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot. Add the pork tenderloin, then cook sear side for about 2 minutes or until they turn brown.

Remove the pork tenderloin from the skillet and put it into an oven-safe pan. Cover it with Dijon mustard and brown sugar.

Place the baking pan inside the preheated oven and bake the Brown Sugar Dijon Pork Tenderloin for about 20 to 25 minutes.

Remove from the oven and allow the pork tenderloin to rest for at least 5 minutes at room temperature. Slice into even servings.

For the Brown Sugar Dijon Sauce:

Add sugar, Dijon mustard, and mayonnaise to a mixing bowl. Stir everything until well incorporated. Taste and add more seasonings if needed.

Serve the pork tenderloin with this sauce. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. I like to serve this with mashed potatoes or roasted veggies. Feel free to use chicken instead of pork for this recipe. You can use yellow mustard instead of Dijon mustard. You can add veggies to this if you prefer such as peas, carrots, potatoes, or mushrooms.