General Recipes

PREP TIME: 5 MINS | COOK TIME: 20 MINS | TOTAL TIME: 25 MINS | SERVINGS: 6

Easy, quick, and delicious – this spaghetti carbonara tossed in a savory Parmesan sauce with savory pancetta is no doubt one of the best in town! Made with only a few simple ingredients and ready in under twenty-five minutes, you’ll want to make this creamy dish again and again!

Enjoy a restaurant-quality meal at home any time with this spaghetti carbonara and serve this with fresh Italian salad and garlic bread. If desired, pair this up with your favorite wine. My go-to wine for this rich pasta dish is a bottle of light, pear, or citrus-flavored wine as it pairs perfectly with the full-bodied flavors of this delicious spaghetti carbonara.

Ingredients

3 eggs

6 slices pancetta or bacon, chopped

1 lb spaghetti

2 cloves garlic, minced

freshly ground black pepper

1 c. Parmesan cheese, shredded

How to make Spaghetti Carbonara

Step 1: In a bowl, beat the eggs, Parmesan cheese, and black pepper until well combined. Set aside.

Step 2: In a pan, cook the pancetta over medium heat until crisp. Take off the heat and add the garlic. Continue to cook for a minute more.

Step 3: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain when done, setting 1 c of the pasta water aside.

Step 4: In the pan with the garlic, toss with the hot pasta. Immediately take the pan off the heat and add the egg mixture.

Step 5: Mix well using tongs, adding more pasta water if desired. Lastly, stir in the pancetta/bacon. Serve the spaghetti carbonara garnished with some parsley and Parmesan. Enjoy!

Notes:

Before starting the recipe, have the eggs come to room temperature.

The starch helps the consistency of the sauce, so I suggest not rinsing the pasta.

To get the right consistency, add a little bit of pasta water.

NUTRITION FACTS:

Calories: 437, Carbohydrates: 57g, Protein: 20g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 102mg, Sodium: 395mg, Potassium: 241mg, Fiber: 2g, Sugar: 2g, Vitamin A: 250IU, Vitamin C: 0.3mg, Calcium: 227mg, Iron: 1.6mg

Spaghetti Carbonara

Rebecca PREP TIME: 5 MINS | COOK TIME: 20 MINS | TOTAL TIME: 25 MINS | SERVINGS: 6 Easy, quick, and delicious – this spaghetti carbonara tossed in a savory Parmesan… General Recipes Spaghetti Carbonara European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 437 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 eggs
• 6 slices pancetta or bacon, chopped
• 1 lb spaghetti
• 2 cloves garlic, minced
• freshly ground black pepper
• 1 c. Parmesan cheese, shredded

Instructions

Step 1: In a bowl, beat the eggs, Parmesan cheese, and black pepper until well combined. Set aside.

Step 2: In a pan, cook the pancetta over medium heat until crisp. Take off the heat and add the garlic. Continue to cook for a minute more.

Step 3: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain when done, setting 1 c of the pasta water aside.

Step 4: In the pan with the garlic, toss with the hot pasta. Immediately take the pan off the heat and add the egg mixture.

Step 5: Mix well using tongs, adding more pasta water if desired. Lastly, stir in the pancetta/bacon. Serve the spaghetti carbonara garnished with some parsley and Parmesan. Enjoy!

Notes

Before starting the recipe, have the eggs come to room temperature. The starch helps the consistency of the sauce, so I suggest not rinsing the pasta. To get the right consistency, add a little bit of pasta water.

Prep time: 10 mins | Cook time: 1 hr 10 mins | Total time: 1 hr 20 mins | Yield: 10

Enjoy a slice of this Moist Pecan Almond Loaf Cake with a cup of hot coffee in the morning or afternoon snack. Easily whip this cake up in a loaf pan, round pan, or sheet pans. This cake is super amazing, you can serve this on every occasion!

Ingredients

3/4 c. or 110 grams Pecans, chopped

2 large eggs, lightly beaten

3/4 c. or 175 grams softened butter

1 c. or 200 grams of regular sugar

2/3 c. or 150 ml Milk

1 tsp almond extract

1 & 1/3 c. or 100 grams Ground Almonds

1 & 1/3 c. or 100 grams Plain / All purpose flour, sieved

1 teaspoon baking powder

1/4 teaspoon salt

How to make Moist Pecan Almond Loaf Cake

Step 1: Prepare the oven. Preheat it to 170 degrees C or 325 degrees F. Ready your baking tin. Grease, line, and set aside. If using a Bundt tin, make sure to generously grease.

Step 2: Sieve the flour. Add the salt and baking powder to the sieved flour along with the ground almonds.

Step 3: Cream the butter and sugar until pale and light. Then, add the almond extract.

Step 4: To the mixer running on low speed, gradually add the beaten eggs. Add a spoonful of the sieved flour if the mixture begins to split or curdle. Keep adding the eggs and a little flour (if needed) until the eggs are all added. While keeping the mixer on low speed, add the milk and half of the flour mixture. Once mixed, add the remaining flour. Lastly, evenly distribute the pecans.

Step 5: To the prepared loaf tin, pour the cake mixture. Bake in the preheated oven for about 1 hour to 1 hour and 5 minutes. Note that the cooking time if using a Bundt pan is 45 minutes. Insert a toothpick or skewer into the thickest part of the cake to check the doneness. Once it comes out clean, the cake is done.

Step 6: Remove the cake from the oven when done and let it cool in the pan for about 5 minutes. Then, invert to a cooling rack to cool completely.

Step 7: Slice and serve. Or keep it in an airtight container for up to 3 to 4 days. You can also wrap the cake in parchment and place a zippy bag, then freeze it.

Nutrition Facts:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 399 | Total Fat: 29g | Saturated Fat: 11g | Trans Fat: 1g | Unsaturated Fat: 16g | Cholesterol: 76mg | Sodium: 292mg | Carbohydrates: 32g | Fiber: 2g | Sugar: 21g | Protein: 6g

Moist Pecan Almond Loaf Cake

Rebecca Prep time: 10 mins | Cook time: 1 hr 10 mins | Total time: 1 hr 20 mins | Yield: 10 Enjoy a slice of this Moist Pecan Almond Loaf… General Recipes Moist Pecan Almond Loaf Cake European Print This

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

Nutrition facts: 399 calories 29 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 c. or 110 grams Pecans, chopped
• 2 large eggs, lightly beaten
• 3/4 c. or 175 grams softened butter
• 1 c. or 200 grams of regular sugar
• 2/3 c. or 150 ml Milk
• 1 tsp almond extract
• 1 & 1/3 c. or 100 grams Ground Almonds
• 1 & 1/3 c. or 100 grams Plain / All purpose flour, sieved
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

Step 1: Prepare the oven. Preheat it to 170 degrees C or 325 degrees F. Ready your baking tin. Grease, line, and set aside. If using a Bundt tin, make sure to generously grease.

Step 2: Sieve the flour. Add the salt and baking powder to the sieved flour along with the ground almonds.

Step 3: Cream the butter and sugar until pale and light. Then, add the almond extract.

Step 4: To the mixer running on low speed, gradually add the beaten eggs. Add a spoonful of the sieved flour if the mixture begins to split or curdle. Keep adding the eggs and a little flour (if needed) until the eggs are all added. While keeping the mixer on low speed, add the milk and half of the flour mixture. Once mixed, add the remaining flour. Lastly, evenly distribute the pecans.

Step 5: To the prepared loaf tin, pour the cake mixture. Bake in the preheated oven for about 1 hour to 1 hour and 5 minutes. Note that the cooking time if using a Bundt pan is 45 minutes. Insert a toothpick or skewer into the thickest part of the cake to check the doneness. Once it comes out clean, the cake is done.

Step 6: Remove the cake from the oven when done and let it cool in the pan for about 5 minutes. Then, invert to a cooling rack to cool completely.

Step 7: Slice and serve. Or keep it in an airtight container for up to 3 to 4 days. You can also wrap the cake in parchment and place a zippy bag, then freeze it.

PREP TIME: 15 MINS | COOK TIME: 30 MINS | TOTAL TIME: 45 MINS | SERVINGS: 24

Thick and chewy oatmeal chocolate chip cookie bars – are always a huge hit during potlucks and parties. Incredibly easy to whip up using only a few simple ingredients. Enjoy the flavors of a great chocolate chip cookie in these sweet-tooth-satisfying bars! Make sure to make a big batch because these cookie bars go away fast!

Ingredients

2 large eggs

1 c. butter, room temperature

1/2 c. granulated sugar

1 c. light brown sugar, packed

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 1/2 c. all-purpose flour

2 tsp vanilla extract

2 c chocolate chips, semi-sweet, milk chocolate, or a little bit of both!

2 c. old-fashioned rolled oats

How to make Oatmeal Chocolate Chip Cookie Bars

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

Step 2: Place the butter, brown sugar, and white sugar in a large mixing bowl. Mix well until smooth and light. Then, add the eggs, one at a time, beating well after each addition. Lastly, stir in the vanilla.

Step 3: Combine the salt, baking soda, baking powder, flour, rolled oats, and 1 cup of chocolate chips in another bowl until well mixed. Add this into the butter mixture. Beat well until blended.

Step 4: Into the bottom of the prepared pan, spread half of the cookie dough. On top, sprinkle the rest of the chocolate chips.

Step 5: On top of the chocolate, gently press the rest of the cookie mixture. Place in the preheated oven and bake for about 25 to 30 minutes or until the bar is golden brown. Remove from the oven when done and let it cool fully before slicing into bars.

Note:

Make sure to cool completely before cutting. Keep the bars in a freezer-safe container or ziplock bag and store them in the freezer for up to 3 months.

Nutrition Facts:

Calories: 254 kcal, Carbohydrates: 34g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 36mg, Sodium: 180mg, Potassium: 69mg, Fiber: 1g, Sugar: 22g, Vitamin A: 290IU, Vitamin C: 0.1mg, Calcium: 41mg, Iron: 1mg

Oatmeal Chocolate Chip Cookie Bars

Rebecca PREP TIME: 15 MINS | COOK TIME: 30 MINS | TOTAL TIME: 45 MINS | SERVINGS: 24 Thick and chewy oatmeal chocolate chip cookie bars – are always a huge… General Recipes Oatmeal Chocolate Chip Cookie Bars European Print This

Serves: 24 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 254 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large eggs
• 1 c. butter, room temperature
• 1/2 c. granulated sugar
• 1 c. light brown sugar, packed
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 c. all-purpose flour
• 2 tsp vanilla extract
• 2 c chocolate chips, semi-sweet, milk chocolate, or a little bit of both!
• 2 c. old-fashioned rolled oats

Instructions

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

Step 2: Place the butter, brown sugar, and white sugar in a large mixing bowl. Mix well until smooth and light. Then, add the eggs, one at a time, beating well after each addition. Lastly, stir in the vanilla.

Step 3: Combine the salt, baking soda, baking powder, flour, rolled oats, and 1 cup of chocolate chips in another bowl until well mixed. Add this into the butter mixture. Beat well until blended.

Step 4: Into the bottom of the prepared pan, spread half of the cookie dough. On top, sprinkle the rest of the chocolate chips.

Step 5: On top of the chocolate, gently press the rest of the cookie mixture. Place in the preheated oven and bake for about 25 to 30 minutes or until the bar is golden brown. Remove from the oven when done and let it cool fully before slicing into bars.

Notes

Make sure to cool completely before cutting. Keep the bars in a freezer-safe container or ziplock bag and store them in the freezer for up to 3 months.

Servings: 8

Lemon cake with almonds and ricotta – my favorite combination! This cake caught my eyes and stole my heart! Plus, the simple method of making a meringue of the egg whites is very interesting. This delicious Lemon Ricotta Cake with Almonds is a must-try!

INGREDIENTS

1 tsp vanilla extract

120 grams 4.2 oz Butter, softened

4 eggs, separated

240 grams 8.5 oz. almond meal

200 grams 7 oz. caster sugar

300 grams 10.6 oz. ricotta

1/4 c. lemon zest

icing sugar for serving

flaked almonds for decoration

How to make Lemon Ricotta Cake with Almonds

Step 1: Prepare the oven. Preheat it to 180 degrees C or 356 degrees F. Using the baking paper, line the base and sides of a 20 cm (8-inch) round cake tin.

Step 2: In a food processor, place 100 grams (3.5 oz.) of castor sugar and lemon zest. Pulse until finely ground. Add the butter and vanilla and beat with the sugar and zest mixture for about 10 minutes until pale and creamy.

Step 3: Now, add the egg yolks a piece at a time, beating well after each addition.

Step 4: Then, add the almond meal and mix until well blended. Lastly, fold in the ricotta.

Step 5: In a clean bowl, beat the egg whites until soft peaks form. Slowly add the rest of the sugar, beating until stiff peaks form. Into the cake mixture, mix a third of the egg whites. Then, carefully fold the remaining egg white mixture.

Step 6: Into the prepared cake tin, pour the mixture, smooth the top, and sprinkle with almond flakes.

Step 7: Place in the preheated oven and bake for about 40 to 45 minutes or until firm to the touch.

Step 8: Remove from the oven when done and let the cake cool in the tin completely.

Step 9: Take the cake off the tin once completely cooled and dust with icing sugar. Slice and serve. Enjoy!

Lemon Ricotta Cake with Almonds

Rebecca Servings: 8 Lemon cake with almonds and ricotta – my favorite combination! This cake caught my eyes and stole my heart! Plus, the simple method of making a meringue of… General Recipes Lemon Ricotta Cake with Almonds European Print This

Serves: 8

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp vanilla extract
• 120 grams 4.2 oz Butter, softened
• 4 eggs, separated
• 240 grams 8.5 oz. almond meal
• 200 grams 7 oz. caster sugar
• 300 grams 10.6 oz. ricotta
• 1/4 c. lemon zest
• icing sugar for serving
• flaked almonds for decoration

Instructions

Step 1: Prepare the oven. Preheat it to 180 degrees C or 356 degrees F. Using the baking paper, line the base and sides of a 20 cm (8-inch) round cake tin.

Step 2: In a food processor, place 100 grams (3.5 oz.) of castor sugar and lemon zest. Pulse until finely ground. Add the butter and vanilla and beat with the sugar and zest mixture for about 10 minutes until pale and creamy.

Step 3: Now, add the egg yolks a piece at a time, beating well after each addition.

Step 4: Then, add the almond meal and mix until well blended. Lastly, fold in the ricotta.

Step 5: In a clean bowl, beat the egg whites until soft peaks form. Slowly add the rest of the sugar, beating until stiff peaks form. Into the cake mixture, mix a third of the egg whites. Then, carefully fold the remaining egg white mixture.

Step 6: Into the prepared cake tin, pour the mixture, smooth the top, and sprinkle with almond flakes.

Step 7: Place in the preheated oven and bake for about 40 to 45 minutes or until firm to the touch.

Step 8: Remove from the oven when done and let the cake cool in the tin completely.

Step 9: Take the cake off the tin once completely cooled and dust with icing sugar. Slice and serve. Enjoy!

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

This five-ingredient Spaghetti Alla Siciliana is super easy to whip up and guarantees the best pasta dish. This has tons of amazing flavor with a fiery mix of hot pasta combined with loads of garlic, sun-dried tomatoes, chilies, and olive oil. If you love spaghetti as I do, then this is worth the try! The best part is you can whip this up in less than twenty minutes!

Easy, fast, and delicious! Everything you love about pasta you’ll get in this thrilling Spaghetti Alla Siciliana.

At home, we love spaghetti. I have tried varieties of spaghetti recipes, and not once that any of those recipes fail me. This Spaghetti Alla Siciliana is my newest favorite. I have loved this spaghetti dish for the first time, and I love this now even more! Simple, very satisfying, and delicious. This Spaghetti Alla Siciliana is my newest go-to for an easy and quick weeknight dinner or date night.

Ingredients

3 cloves garlic

2 tablespoons olive oil

500 grams/1 pound spaghetti

1-2 teaspoons red chili flakes

2 tablespoons flat-leaf parsley, chopped

4 tablespoons sun-dried tomatoes, chopped

2 tablespoons Grana Padano or Parmesan

salt to taste

How to make Spaghetti alla Siciliana

Step 1: Following the package directions, cook the spaghetti in a large pot of salted boiling water.

Step 2: In the meantime, drizzle 2 tablespoons of olive oil in a frying pan. To the hot oil, add the minced garlic along with the sun-dried tomatoes and red chili flakes. Cool for about 1 minute, stirring over low heat before adding in half of the chopped parsley. Remove from the heat when done and set aside.

Step 3: Once the pasta is done, drain and add into the same pan. Toss and season with salt. Then, garnish with the rest of the chopped parsley.

Step 4: Serve the Spaghetti Alla Siciliana right away with the grated cheese on top. Enjoy!

Nutrition Facts:

Calories: 543 kcal | Carbohydrates: 95g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 60mg | Potassium: 343mg | Fiber: 4g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 2mg

Spaghetti alla Siciliana

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 4 This five-ingredient Spaghetti Alla Siciliana is super easy to whip up and guarantees… General Recipes Spaghetti alla Siciliana European Print This

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

Nutrition facts: 543 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cloves garlic
• 2 tablespoons olive oil
• 500 grams/1 pound spaghetti
• 1-2 teaspoons red chili flakes
• 2 tablespoons flat-leaf parsley, chopped
• 4 tablespoons sun-dried tomatoes, chopped
• 2 tablespoons Grana Padano or Parmesan
• salt to taste

Instructions

Step 1: Following the package directions, cook the spaghetti in a large pot of salted boiling water.

Step 2: In the meantime, drizzle 2 tablespoons of olive oil in a frying pan. To the hot oil, add the minced garlic along with the sun-dried tomatoes and red chili flakes. Cool for about 1 minute, stirring over low heat before adding in half of the chopped parsley. Remove from the heat when done and set aside.

Step 3: Once the pasta is done, drain and add into the same pan. Toss and season with salt. Then, garnish with the rest of the chopped parsley.

Step 4: Serve the Spaghetti Alla Siciliana right away with the grated cheese on top. Enjoy!

PREP TIME: 15 MINS | COOK TIME: 3 HRS 30 MINS | TOTAL TIME: 3 HRS 45 MINS | SERVINGS: 8

Filling, hearty, and very comforting. This delicious vegetable barley soup is made with fresh ingredients. Combine everything in your slow cooker and set to cook either on high or low. Perfect for all vegetarians, or add a little protein if desired.

Ingredients

1 onion

1 tsp butter

½ c. pearl barley

1 carrot, chopped

2 ribs celery, chopped

1 tsp garlic powder

1 c. frozen corn defrosted

1 tsp Italian seasoning

½ tsp smoked paprika

1 green bell pepper, chopped

2 tbsp balsamic vinegar

14 ½ oz. canned diced tomatoes with juice

1 tbsp Worcestershire sauce

1 large potato, cubed or sweet potato

8 c. beef broth or vegetable broth

2 tbsp fresh parsley, chopped

1 bay leaf

How to make Vegetable Barley Soup

Step 1: In a medium pan, melt the butter. Add the onion and cook for about 2 to 3 minutes until the onion is slightly tender.

Step 2: In a 6-quart slow cooker, place all the ingredients and combine. Set to cook for 7 to 8 hours on low or 3 to 4 hours on high or until the barley is tender.

Step 3: Remove and discard the bay leaf. To taste, season with salt and pepper. Then, stir in the Parmesan cheese and fresh parsley.

Notes:

You can use vegetable broth to make this a vegetarian. Also, swap the Worcestershire sauce with a vegetarian alternative.

Use 2 cups of frozen vegetables in place of fresh vegetables.

If you do not have barley, quinoa, rice, pasta, or lentils tastes just as amazing. Simply adjust the cooking time as needed.

Add a Little Protein:

Before cooking, you can add cooked ground beef.

You can also use other meats. If adding cooked meat, add them in the last hour of cooking.

To stretch this soup even further, feel free to add canned and rinsed lentils, garbanzo beans, or black beans.

NUTRITION FACTS:

Calories: 306, Carbohydrates: 60g, Protein: 16g, Fat: 2g, Saturated Fat: 1g, Sodium: 1104mg, Potassium: 1650mg, Fiber: 12g, Sugar: 6g, Vitamin A: 2868IU, Vitamin C: 41mg, Calcium: 81mg, Iron: 3mg

Vegetable Barley Soup

Rebecca PREP TIME: 15 MINS | COOK TIME: 3 HRS 30 MINS | TOTAL TIME: 3 HRS 45 MINS | SERVINGS: 8 Filling, hearty, and very comforting. This delicious vegetable barley soup… General Recipes Vegetable Barley Soup European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 3 hrs 30 mins 3 hrs 30 mins

Nutrition facts: 2 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 onion
• 1 tsp butter
• ½ c. pearl barley
• 1 carrot, chopped
• 2 ribs celery, chopped
• 1 tsp garlic powder
• 1 c. frozen corn defrosted
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• 1 green bell pepper, chopped
• 2 tbsp balsamic vinegar
• 14 ½ oz. canned diced tomatoes with juice
• 1 tbsp Worcestershire sauce
• 1 large potato, cubed or sweet potato
• 8 c. beef broth or vegetable broth
• 2 tbsp fresh parsley, chopped
• 1 bay leaf

Instructions

Step 1: In a medium pan, melt the butter. Add the onion and cook for about 2 to 3 minutes until the onion is slightly tender.

Step 2: In a 6-quart slow cooker, place all the ingredients and combine. Set to cook for 7 to 8 hours on low or 3 to 4 hours on high or until the barley is tender.

Step 3: Remove and discard the bay leaf. To taste, season with salt and pepper. Then, stir in the Parmesan cheese and fresh parsley.

Notes

You can use vegetable broth to make this a vegetarian. Also, swap the Worcestershire sauce with a vegetarian alternative. Use 2 cups of frozen vegetables in place of fresh vegetables. If you do not have barley, quinoa, rice, pasta, or lentils tastes just as amazing. Simply adjust the cooking time as needed. Add a Little Protein: Before cooking, you can add cooked ground beef. You can also use other meats. If adding cooked meat, add them in the last hour of cooking. To stretch this soup even further, feel free to add canned and rinsed lentils, garbanzo beans, or black beans.

Prep Time: 15 mins | Bake Time: 20 mins | Total Time: 35 mins | Yield: 18 servings

These oatmeal bars wake up so many memories. They are my favorite snack to bring to school. I even remembered asking my mom for a few bars so I can share some with my friends. And these are excellent for breakfast, too! So, if you are a huge fan of snacks, these old-fashioned oatmeal bars are perfect.

If desired, you can swap chocolate chips with either raisins or dried cranberries. I am a huge lover of cranberries, so I add them as well as some chocolate chips. Having both of my favorites in one bar is priceless! If you want an extra bit of crunchiness to the edges, you can bake these oatmeal bars slightly longer.

Ingredients

1 tablespoon Maple Syrup

1 c. Butter

1 teaspoon Baking Soda, (Bicarbonate of Soda)

1/4 c. Chocolate Chips

1/2 teaspoon Allspice

1 c. Sugar

1 c. Flour

2 c. Oatmeal, (Quick Cooking or Instant)

How to make Old-Fashioned Oatmeal Bars

Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F. Using the baking paper, line a 20 x 30 cm or 9 x 12-inch oven dish. For easier removal, allow the edges to hang over the dish.

Step 2: In a large microwavable mixing bowl, melt the butter and maple syrup. Then, add the baking soda and Allspice. Stir well.

Step 3: Now, add the oatmeal to the mixing bowl along with the flour and sugar. Mix again until well incorporated before adding in the chocolate chips.

Step 4: Into the prepared oven dish, tightly press the mixture. Place in the preheated oven and bake for about 18 to 20 minutes. When done, take the dish out of the oven and allow it to cool for about 10 minutes. Then, remove the bars from the dish by firmly holding the sides of the overhanging paper onto a cooling rack. Cool the bars fully before slicing them into rectangles/squares.

Nutrition Facts:

Amount Per Serving: Calories 207.1, Total Fat 11.8g, Saturated Fat 7.2g, Trans Fat 0g, Unsaturated Fat 4.6g, Cholesterol 27.5mg, Sodium 142.7mg, Carbohydrates 24.8g, Fiber 1.1g, Sugar 14g, Protein 1.9g

Old-Fashioned Oatmeal Bars

Rebecca Prep Time: 15 mins | Bake Time: 20 mins | Total Time: 35 mins | Yield: 18 servings These oatmeal bars wake up so many memories. They are my favorite… General Recipes Old-Fashioned Oatmeal Bars European Print This

Serves: 18 Prep Time: 15 mins

Nutrition facts: 207.1 calories 11.8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon Maple Syrup
• 1 c. Butter
• 1 teaspoon Baking Soda, (Bicarbonate of Soda)
• 1/4 c. Chocolate Chips
• 1/2 teaspoon Allspice
• 1 c. Sugar
• 1 c. Flour
• 2 c. Oatmeal, (Quick Cooking or Instant)

Instructions

Step 1: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F. Using the baking paper, line a 20 x 30 cm or 9 x 12-inch oven dish. For easier removal, allow the edges to hang over the dish.

Step 2: In a large microwavable mixing bowl, melt the butter and maple syrup. Then, add the baking soda and Allspice. Stir well.

Step 3: Now, add the oatmeal to the mixing bowl along with the flour and sugar. Mix again until well incorporated before adding in the chocolate chips.

Step 4: Into the prepared oven dish, tightly press the mixture. Place in the preheated oven and bake for about 18 to 20 minutes. When done, take the dish out of the oven and allow it to cool for about 10 minutes. Then, remove the bars from the dish by firmly holding the sides of the overhanging paper onto a cooling rack. Cool the bars fully before slicing them into rectangles/squares.

Servings: 4-6 person

I am blown away by this omelette/frittata. It tastes superb and is very nutritious. An oven-finished omelette that is perfect for your fussiest eaters!

Ingredients

Egg Mixture:

1 c. milk (or almond milk if dairy intolerant)

8 eggs

1 1/2 teaspoons pink or grey sea salt (or to taste)

a dash of cayenne

1/2 teaspoon garlic powder (optional, to taste)

pinch of chopped chives and parsley (optional)

1/4 teaspoon ground black pepper

Sautéed Veggies:

chopped onion (I often use 2 medium)

a heaping tbsp of coconut oil (melt on a medium-high setting)

a big handful of spinach or chard or kale, chopped

1/2 chopped red pepper

Optional: add 1/2 cup or more melting shredded cheese on top for the last 10 minutes

1/2–3/4 c. chopped ham, bacon, or sausage, optional

How to make a Frittata/Omelet

Step 1: Into a mixing bowl, crack 8 eggs (I use a 9-inch cast-iron skillet). Then, add the milk, sea salt, ground black pepper, garlic powder, cayenne, and chopped chives and parsley. Mix well and set aside.

Note: Place this into a glass bowl, cover it, and keep it in the fridge for an easy and quick breakfast the next morning. Simply pour this over onto already hot sauteed veggies. If desired, you can add about 1/2-3/4 c shredded Monterey Jack or other melting cheese into the egg mixture. Do this right before pouring the egg mixture into the sauteed veggies.

Step 2: Place the sauteed veggie ingredients into a heavy, well-seasoned cast-iron skillet or non-stick frying pan with a metal, oven-safe handle. Saute until the onions are translucent, the spinach has wilted, and the veggies have reduced.

Step 3: At the end, you can add any meat such as ham bits, ground beef, chicken chunks, or sausage bits.

Step 4: Over the hot veggies, slowly pour the egg mixture. Transfer the skillet into a preheated oven and bake for about 25 to 28 minutes at 325 degrees or until the omelette has puffed up and golden brown.

Step 5: Remove from the oven when done and serve hot with fresh fruits and other veggies you prefer. Enjoy!

Frittata/Omelet Recipe

Rebecca Servings: 4-6 person I am blown away by this omelette/frittata. It tastes superb and is very nutritious. An oven-finished omelette that is perfect for your fussiest eaters! Ingredients Egg Mixture:… General Recipes Frittata/Omelet Recipe European Print This

Serves: 4-6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Egg Mixture:
• 1 c. milk (or almond milk if dairy intolerant)
• 8 eggs
• 1 1/2 teaspoons pink or grey sea salt (or to taste)
• a dash of cayenne
• 1/2 teaspoon garlic powder (optional, to taste)
• pinch of chopped chives and parsley (optional)
• 1/4 teaspoon ground black pepper
• Sautéed Veggies:
• chopped onion (I often use 2 medium)
• a heaping tbsp of coconut oil (melt on a medium-high setting)
• a big handful of spinach or chard or kale, chopped
• 1/2 chopped red pepper
• Optional: add 1/2 cup or more melting shredded cheese on top for the last 10 minutes
• 1/2–3/4 c. chopped ham, bacon, or sausage, optional

Instructions

Step 1: Into a mixing bowl, crack 8 eggs (I use a 9-inch cast-iron skillet). Then, add the milk, sea salt, ground black pepper, garlic powder, cayenne, and chopped chives and parsley. Mix well and set aside.

Note: Place this into a glass bowl, cover it, and keep it in the fridge for an easy and quick breakfast the next morning. Simply pour this over onto already hot sauteed veggies. If desired, you can add about 1/2-3/4 c shredded Monterey Jack or other melting cheese into the egg mixture. Do this right before pouring the egg mixture into the sauteed veggies.

Step 2: Place the sauteed veggie ingredients into a heavy, well-seasoned cast-iron skillet or non-stick frying pan with a metal, oven-safe handle. Saute until the onions are translucent, the spinach has wilted, and the veggies have reduced.

Step 3: At the end, you can add any meat such as ham bits, ground beef, chicken chunks, or sausage bits.

Step 4: Over the hot veggies, slowly pour the egg mixture. Transfer the skillet into a preheated oven and bake for about 25 to 28 minutes at 325 degrees or until the omelette has puffed up and golden brown.

Step 5: Remove from the oven when done and serve hot with fresh fruits and other veggies you prefer. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4

Enjoy an Italian-style dinner at home with this mouthwatering sun-dried tomato pasta with mushrooms tossed in a delicious garlic and basil cream sauce. Pair this up with grilled chicken or grilled veggies, or enjoy it by itself.

Ingredients

½ pound fettuccine pasta

8 ounces of mushrooms, sliced

2 tbsp olive oil

3 garlic cloves, minced

2 chicken bouillon cubes (use Vegetarian “Chicken” Bouillon for the vegetarian version)

3.5 ounces sun-dried tomatoes, diced

2 c. water

½ c. heavy cream

½ c. half and half

1 tbsp dried basil or up to 2 tbsp minced fresh basil

½ c. Parmesan cheese, shredded

How to make Sun-dried tomato and mushroom pasta in a garlic and basil sauce

Step 1: On medium-high, heat the olive oil. Then, add the sliced mushrooms along with the garlic and cook for about 3 minutes. Next, add the diced sun-dried tomatoes. Decrease the heat.

Step 2: In 1 c of boiling water, dissolve 2 cubes of chicken bouillon. Pour this into the skillet and continue to cook the veggies over medium heat until the broth is mostly absorbed and reduced. Then, add the half-and-half and heavy cream. Bring everything to a boil for a few seconds before adding the Parmesan cheese. Cook further over low-medium heat, stirring until the cheese has melted. Lastly, add the basil.

Step 3: You can add an extra half c half-and-half if the sauce ends up too thick. Or if the sauce is too thin, stop simmering the sauce.

Step 4: In the meantime, cook the fettuccine following the package directions until al dente. Drain when done and rinse under cold water. Into the sauce, add the fettuccine. Toss and cook for a few minutes over medium heat while stirring constantly until you have reached your desired thickness.

Note:

Add salt at the very end (if needed) once the sauce is done as the creamy sauce is already salty.

Nutrition Facts:

Amount per Serving: Calories 545, Fat 26g 40%, Saturated Fat 12g 75%, Cholesterol 60mg 20%, Sodium 298mg 13%, Potassium 1265mg 36%, Carbohydrates 61g 20%, Fiber 5g 21%, Sugar 12g 13%, Protein 18g 36%, Vitamin A 860IU 17%, Vitamin C 11.9mg 14%, Calcium 269mg 27%, Iron 4.3mg 24%

Sun-dried tomato and mushroom pasta in a garlic and basil sauce

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4 Enjoy an Italian-style dinner at home with this mouthwatering sun-dried tomato pasta with… General Recipes Sun-dried tomato and mushroom pasta in a garlic and basil sauce European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 545 calories 26 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ pound fettuccine pasta
• 8 ounces of mushrooms, sliced
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 2 chicken bouillon cubes (use Vegetarian "Chicken" Bouillon for the vegetarian version)
• 3.5 ounces sun-dried tomatoes, diced
• 2 c. water
• ½ c. heavy cream
• ½ c. half and half
• 1 tbsp dried basil or up to 2 tbsp minced fresh basil
• ½ c. Parmesan cheese, shredded

Instructions

Step 1: On medium-high, heat the olive oil. Then, add the sliced mushrooms along with the garlic and cook for about 3 minutes. Next, add the diced sun-dried tomatoes. Decrease the heat.

Step 2: In 1 c of boiling water, dissolve 2 cubes of chicken bouillon. Pour this into the skillet and continue to cook the veggies over medium heat until the broth is mostly absorbed and reduced. Then, add the half-and-half and heavy cream. Bring everything to a boil for a few seconds before adding the Parmesan cheese. Cook further over low-medium heat, stirring until the cheese has melted. Lastly, add the basil.

Step 3: You can add an extra half c half-and-half if the sauce ends up too thick. Or if the sauce is too thin, stop simmering the sauce.

Step 4: In the meantime, cook the fettuccine following the package directions until al dente. Drain when done and rinse under cold water. Into the sauce, add the fettuccine. Toss and cook for a few minutes over medium heat while stirring constantly until you have reached your desired thickness.

Notes

Add salt at the very end (if needed) once the sauce is done as the creamy sauce is already salty.

PREP TIME: 30 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR 20 MINS | YIELD: 12 servings

Bake a simple yet decadent cake with this easy Apple Dapple Cake recipe. It’s packed with fresh apples and nuts with a perfectly sweet buttery glaze. The perfect dessert that everyone will ask for over and over again!

INGREDIENTS

4 large Granny Smith apples (about 1 ¾ lb)

3 whole eggs

Shortening and flour to prepare a 9 x 13-inch pan

2 tsp ground cinnamon

1 tsp baking soda

3 c. all-purpose flour

½ tsp ground nutmeg

1 ½ c. vegetable oil

½ c. brown sugar

1 ½ c. granulated sugar

2 tsp vanilla extract

1 c. walnuts or pecans, coarsely chopped

½ tsp salt

Glaze:

3 tbsp brown sugar

3 tbsp butter

3 tbsp granulated sugar

¼ tsp vanilla extract

3 tbsp heavy cream

How to make Apple Dapple Cake

Step 1: Ready a 9 x 11-inch baking pan. Grease, flour, and set aside.

Step 2: Prepare the oven. Position the oven rack in the upper third of the oven. Preheat it to 325 degrees F.

Step 3: In a medium bowl, sift the flour, baking soda, cinnamon, nutmeg, and salt. Then, sift them again.

Step 4: Place the vegetable oil, brown sugar, and granulate sugar in the bowl of a stand mixer with the paddle attachment. Beat until well blended. Add the eggs, one at a time, while the mixer is still running. Then, add the vanilla. Mix well while scraping the bowl.

Step 5: With the mixer running low, gradually add the dry ingredients. Scrape the bowl and mix again.

Step 6: After peeling the apple, core them and slice them into bite-sized pieces. Then, fold the pieces of apple into the batter. Next, fold in the walnuts.

Step 7: Into the prepared pan, pour the batter and evenly spread. Place in the top third of the preheated oven and bake for about 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 8: To make the glaze, place the glaze ingredients into a small pan. Bring the mixture to a boil while stirring constantly, using a wooden spoon for about 1 minute. Take off the heat and gently pour over the warm cake. Allow the cake to cool before serving if desired. Or slice and serve warm. Enjoy!

Nutrition Facts:

Serving Size: 1 piece, Serves: 12
Amount Per Serving: Calories 637, Total Fat 38.8g 50%, Saturated Fat 25.5g, Trans Fat 0g, Polyunsaturated Fat 5.6g, Monounsaturated Fat 5.5g 0%, Cholesterol 56.2mg 19%, Sodium 224.6mg 10%, Total Carbohydrate 70.2g 26%, Dietary Fiber 2.3g 8%, Sugars 43.5g, Protein 6.5g 13%

Apple Dapple Cake

Rebecca PREP TIME: 30 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR 20 MINS | YIELD: 12 servings Bake a simple yet decadent cake with this easy Apple… General Recipes Apple Dapple Cake European Print This

Serves: 12 Prep Time: 30 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 637 calories 38.8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 large Granny Smith apples (about 1 ¾ lb)
• 3 whole eggs
• Shortening and flour to prepare a 9 x 13-inch pan
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 3 c. all-purpose flour
• ½ tsp ground nutmeg
• 1 ½ c. vegetable oil
• ½ c. brown sugar
• 1 ½ c. granulated sugar
• 2 tsp vanilla extract
• 1 c. walnuts or pecans, coarsely chopped
• ½ tsp salt
• Glaze:
• 3 tbsp brown sugar
• 3 tbsp butter
• 3 tbsp granulated sugar
• ¼ tsp vanilla extract
• 3 tbsp heavy cream

Instructions

Step 1: Ready a 9 x 11-inch baking pan. Grease, flour, and set aside.

Step 2: Prepare the oven. Position the oven rack in the upper third of the oven. Preheat it to 325 degrees F.

Step 3: In a medium bowl, sift the flour, baking soda, cinnamon, nutmeg, and salt. Then, sift them again.

Step 4: Place the vegetable oil, brown sugar, and granulate sugar in the bowl of a stand mixer with the paddle attachment. Beat until well blended. Add the eggs, one at a time, while the mixer is still running. Then, add the vanilla. Mix well while scraping the bowl.

Step 5: With the mixer running low, gradually add the dry ingredients. Scrape the bowl and mix again.

Step 6: After peeling the apple, core them and slice them into bite-sized pieces. Then, fold the pieces of apple into the batter. Next, fold in the walnuts.

Step 7: Into the prepared pan, pour the batter and evenly spread. Place in the top third of the preheated oven and bake for about 45 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 8: To make the glaze, place the glaze ingredients into a small pan. Bring the mixture to a boil while stirring constantly, using a wooden spoon for about 1 minute. Take off the heat and gently pour over the warm cake. Allow the cake to cool before serving if desired. Or slice and serve warm. Enjoy!