General Recipes

Prep time: 10 mins | Cook time: 1 hr | Cooling time: 1 hr | Total time: 2 hrs 10 mins | Yield: 10 SERVINGS

Whip this bread up without a mixer with this easy carrot banana bread. The best carrot banana bread that’s perfect for brunch or any occasion. Super moist, delicious, and healthier!

INGREDIENTS

1/3 c. canola or vegetable oil

1 large egg

1/4 c. cup sour cream (you can use lite, or Greek yogurt may be substituted)

1/2 c. light brown sugar, packed

1/4 c. granulated sugar

1/2 tsp baking soda

1 tsp vanilla extract

1/2 tsp baking powder

1 c. mashed ripe bananas (about 2 medium/large bananas)

1 c. coarsely grated carrots, laid loosely in a cup and not packed (don’t wring out)

1 c. all-purpose flour, plus additional if necessary

1/4 tsp salt, or to taste

How to make Carrot Banana Bread

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using floured cooking spray, grease a 9 x 5-inch loaf pan. Alternatively, grease the loaf pan, then flour and set aside.

Step 2: Add the large egg, light brown sugar, canola or vegetable oil, granulated sugar, sour cream, and vanilla extract to a large bowl. Mix well until combined.

Step 3: Then, add 1 c flour along with the baking powder, baking soda, and salt. Stir well until just mixed. Make sure not to overmix the batter.

Step 4: To the batter, add the grated carrots and bananas. Then, mix well until you have a thick batter.

Step 5: Into the prepared pan, pour the batter, and lightly smooth the top using a spatula. Place in the preheated oven and bake for about 53 to 63 minutes or until the center of the bread is set and the top is golden. The loaf is done once a toothpick inserted in the middle of the cake comes out clean.

Step 6: Remove from the oven when done and let the bread cool in the pan for approximately 15 minutes. Then, reverting the bread to a wire rack to cool fully before slicing. Enjoy!

Tips:

At the 45-minute mark, loosely cover the pan with a sheet of foil. This will prevent the top and sides of the bread until overly browned before the loaf cooks. Note that the baking time varies depending on the moisture content of the carrots, bananas, climate, and oven variances.

Store the bread for up to 1 week at room temperature. Just make sure to keep it in an airtight container. Or freeze for up to 6 months.

NUTRITION FACTS:

YIELD: 10 SERVING SIZE: 1
Amount Per Serving: CALORIES: 204 | TOTAL FAT: 9g | SATURATED FAT: 1g | TRANS FAT: 0g | UNSATURATED FAT: 7g | CHOLESTEROL: 22mg | SODIUM: 160mg | CARBOHYDRATES: 29g | FIBER: 1g | SUGAR: 17g | PROTEIN: 2g

Carrot Banana Bread

Rebecca Prep time: 10 mins | Cook time: 1 hr | Cooling time: 1 hr | Total time: 2 hrs 10 mins | Yield: 10 SERVINGS Whip this bread up without… General Recipes Carrot Banana Bread European Print This

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

Nutrition facts: 204 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/3 c. canola or vegetable oil
• 1 large egg
• 1/4 c. cup sour cream (you can use lite, or Greek yogurt may be substituted)
• 1/2 c. light brown sugar, packed
• 1/4 c. granulated sugar
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1 c. mashed ripe bananas (about 2 medium/large bananas)
• 1 c. coarsely grated carrots, laid loosely in a cup and not packed (don’t wring out)
• 1 c. all-purpose flour, plus additional if necessary
• 1/4 tsp salt, or to taste

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using floured cooking spray, grease a 9 x 5-inch loaf pan. Alternatively, grease the loaf pan, then flour and set aside.

Step 2: Add the large egg, light brown sugar, canola or vegetable oil, granulated sugar, sour cream, and vanilla extract to a large bowl. Mix well until combined.

Step 3: Then, add 1 c flour along with the baking powder, baking soda, and salt. Stir well until just mixed. Make sure not to overmix the batter.

Step 4: To the batter, add the grated carrots and bananas. Then, mix well until you have a thick batter.

Step 5: Into the prepared pan, pour the batter, and lightly smooth the top using a spatula. Place in the preheated oven and bake for about 53 to 63 minutes or until the center of the bread is set and the top is golden. The loaf is done once a toothpick inserted in the middle of the cake comes out clean.

Step 6: Remove from the oven when done and let the bread cool in the pan for approximately 15 minutes. Then, reverting the bread to a wire rack to cool fully before slicing. Enjoy!

Notes

At the 45-minute mark, loosely cover the pan with a sheet of foil. This will prevent the top and sides of the bread until overly browned before the loaf cooks. Note that the baking time varies depending on the moisture content of the carrots, bananas, climate, and oven variances. Store the bread for up to 1 week at room temperature. Just make sure to keep it in an airtight container. Or freeze for up to 6 months.

Prep Time: 25 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Servings: 2-3

Easy and delicious, this cheesy and creamy sausage and potato casserole would be your new favorite. Easily double the recipe and serve this for an easy weeknight meal. Insanely good everyone (even your fussiest eaters) will be coming back for seconds!

Ingredients

2 tablespoons finely chopped onion

1 pound bulk mild breakfast sausage

16 ounces shredded frozen hash brown potatoes (thawed)

SAUCE:

2 c. milk

3 tablespoons butter

1/2 c. chicken stock/broth

3 tablespoons flour

4 ounces Velveeta, cubed

2 tablespoons Panko bread crumbs, optional

Salt and pepper

How to make Cheesy Sausage and Potatoes Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. Lightly grease a 1 – 1.5-quart baking dish. You can also use a 9-inch square dish.

Step 2: In a large skillet, cook the sausage and onion over medium heat. When done, drain the sausage well and transfer it to a large bowl. Set aside. In the same bowl, add the shredded potatoes.

Step 3: Melt the butter in a large saucepan over medium heat. To the melted butter, stir in the flour until smooth paste forms. Cook for about a minute until the mixture bubbles.

Step 4: Slowly stir in the milk and chicken stock until the lumps are gone. Continue to cook until the sauce begins to thicken and bubble around the edge of the pan.

Step 5: Next, add the Velveeta, then decrease the heat to low. Constantly stir until the Velveeta has melted.

Step 6: Over the sausage/potato in the bowl, pour the sauce. Use enough to your liking or pour everything if you want the casserole creamy. Stir well and transfer everything into the prepared pan. If using, sprinkle the Panko crumbs on top.

Step 7: Place in the preheated oven and bake for about 45 to 60 minutes. Feel free to double the recipe to make four servings. Enjoy!

Notes:

You can swap Velveeta with 1 c shredded cheddar.

I suggest adding the salt/pepper once the cheese has melted. Adjust according to taste.

Nutrition Facts:

Serving: 1serving | Calories: 1409 kcal | Carbohydrates: 77g | Protein: 62g | Fat: 94g | Saturated Fat: 40g | Cholesterol: 259mg | Sodium: 2808mg | Potassium: 1809mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1654IU | Vitamin C: 21mg | Calcium: 668mg | Iron: 6mg

Cheesy Sausage and Potatoes Casserole

Rebecca Prep Time: 25 mins | Cook Time: 1 hr | Total Time: 1 hr 25 mins | Servings: 2-3 Easy and delicious, this cheesy and creamy sausage and potato casserole… General Recipes Cheesy Sausage and Potatoes Casserole European Print This

Serves: 2-3 Prep Time: 1 hr Cooking Time: 25 mins 25 mins

Nutrition facts: 1409 calories 94 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons finely chopped onion
• 1 pound bulk mild breakfast sausage
• 16 ounces shredded frozen hash brown potatoes (thawed)
• SAUCE:
• 2 c. milk
• 3 tablespoons butter
• 1/2 c. chicken stock/broth
• 3 tablespoons flour
• 4 ounces Velveeta, cubed
• 2 tablespoons Panko bread crumbs, optional
• Salt and pepper

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Lightly grease a 1 - 1.5-quart baking dish. You can also use a 9-inch square dish.

Step 2: In a large skillet, cook the sausage and onion over medium heat. When done, drain the sausage well and transfer it to a large bowl. Set aside. In the same bowl, add the shredded potatoes.

Step 3: Melt the butter in a large saucepan over medium heat. To the melted butter, stir in the flour until smooth paste forms. Cook for about a minute until the mixture bubbles.

Step 4: Slowly stir in the milk and chicken stock until the lumps are gone. Continue to cook until the sauce begins to thicken and bubble around the edge of the pan.

Step 5: Next, add the Velveeta, then decrease the heat to low. Constantly stir until the Velveeta has melted.

Step 6: Over the sausage/potato in the bowl, pour the sauce. Use enough to your liking or pour everything if you want the casserole creamy. Stir well and transfer everything into the prepared pan. If using, sprinkle the Panko crumbs on top.

Step 7: Place in the preheated oven and bake for about 45 to 60 minutes. Feel free to double the recipe to make four servings. Enjoy!

Notes

You can swap Velveeta with 1 c shredded cheddar. I suggest adding the salt/pepper once the cheese has melted. Adjust according to taste.

PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | SERVINGS: 4 people

Cheesy and creamy – this cheesy spinach dip chicken pasta is the best weeknight dinner you can make for your whole family! Incredibly easy to whip up using only a few simple ingredients and ready in less than thirty-five minutes. Put this together soon, and your family will thank you for it!

INGREDIENTS

2 chicken breasts

2 and 1/2 c. uncooked penne rigate

1 pkg dry Ranch mix

2 tbsp all-purpose flour

4 ounces cream cheese, softened

1/2 c. sour cream or Greek yoghurt

1/4 c. half and a half or whole milk

1 and 1/4 c. shredded mozzarella cheese

5 ounces frozen spinach or half of a batch of fresh

salt

Pepper

How to make Cheesy Spinach Dip Chicken Pasta

Step 1: Grease a 2-quart baking dish using butter and set aside.

Step 2: Following the package directions, cook the pasta. Drain when done and keep the pasta warm.

Step 3: Season the diced chicken with salt and pepper, then sprinkle with flour. Gently toss the chicken to coat.

Step 4: In a large skillet, heat the olive oil. Once the oil is hot, add the chicken and cook until no longer pink.

Step 5: In the meantime, combine the sour cream, cream cheese, Ranch mix, half and half, and spinach in a large mixing bowl. Then, add the cooked pasta along with the chicken. Mix well and pour everything into the prepared dish.

Step 6: If serving later, tent the dish with saran wrap and keep it in the fridge until ready to bake. Or top it with cheese and bake right away for about 10 minutes at 375 degrees F oven or until the cheese has melted. If desired, broil for about 2 to 3 minutes on a low setting or until the cheese bubbles and encourage golden brown spots.

Step 7: Remove from the oven when done and allow the dish to stand at room temperature for about 10 minutes. Then, serve and enjoy!

NOTE:

For this dish, you can either use fresh or frozen spinach.

NUTRITION FACTS:

Calories: 261 kcal | Carbohydrates: 7g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 230mg | Potassium: 430mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4785IU | Vitamin C: 2.9mg | Calcium: 124mg | Iron: 1.2mg

Cheesy Spinach Dip Chicken Pasta

Rebecca PREP TIME: 15 MINS | COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | SERVINGS: 4 people Cheesy and creamy – this cheesy spinach dip chicken pasta is the… General Recipes Cheesy Spinach Dip Chicken Pasta European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 261 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 chicken breasts
• 2 and 1/2 c. uncooked penne rigate
• 1 pkg dry Ranch mix
• 2 tbsp all-purpose flour
• 4 ounces cream cheese, softened
• 1/2 c. sour cream or Greek yoghurt
• 1/4 c. half and a half or whole milk
• 1 and 1/4 c. shredded mozzarella cheese
• 5 ounces frozen spinach or half of a batch of fresh
• salt
• Pepper

Instructions

Step 1: Grease a 2-quart baking dish using butter and set aside.

Step 2: Following the package directions, cook the pasta. Drain when done and keep the pasta warm.

Step 3: Season the diced chicken with salt and pepper, then sprinkle with flour. Gently toss the chicken to coat.

Step 4: In a large skillet, heat the olive oil. Once the oil is hot, add the chicken and cook until no longer pink.

Step 5: In the meantime, combine the sour cream, cream cheese, Ranch mix, half and half, and spinach in a large mixing bowl. Then, add the cooked pasta along with the chicken. Mix well and pour everything into the prepared dish.

Step 6: If serving later, tent the dish with saran wrap and keep it in the fridge until ready to bake. Or top it with cheese and bake right away for about 10 minutes at 375 degrees F oven or until the cheese has melted. If desired, broil for about 2 to 3 minutes on a low setting or until the cheese bubbles and encourage golden brown spots.

Step 7: Remove from the oven when done and allow the dish to stand at room temperature for about 10 minutes. Then, serve and enjoy!

Notes

For this dish, you can either use fresh or frozen spinach.

Prep Time: 10 mins | Cook Time: 13 mins | Total Time: 23 mins | Servings: 1 13-inch pizza

It’s pizza day, and the menu is our favorite, white pizza. It’s a classic pizza with a whole-wheat blend crust. It is the most impressive cheesy, oily, and garlic-y pizza! So delicious, I can eat this every day!

Thursday is pizza day! My kids are always excited whenever it is almost “the day”. We always love white pizza. The garlicky flavor, oil, and cheese for me is the perfect combo. One day, I decided to try making pizza at home. The first pizza I made is a white pizza, and it turned out just as good, if not more!

If you decide to make pizza at home, I suggest that you give this white pizza recipe a try. It’s incredibly easy to throw together and does not require a whole lot of ingredients, and effort.

INGREDIENTS

3 tbsp olive oil

1 recipe for whole wheat-blend pizza dough

2 c. shredded whole-milk mozzarella cheese

3 cloves garlic, minced

Salt, to taste

1 ½ tsp Italian seasoning

How to make White Pizza

Step 1: Prepare the oven. Preheat it to 450 degrees F. Then, ready a 13-inch pizza pan. Lightly flour and set aside.

Step 2: Gently stretch the dough using your hands in the prepared pizza pan, making sure to leave about a 1-inch border from the edge. Brush the top of the dough with olive oil and minced garlic.

Step 3: On top, sprinkle the mozzarella cheese, followed by Italian seasoning and salt.

Step 4: Place in the preheated oven and bake for about 12 to 13 minutes or until the crust has browned around the edges and the cheese is bubbling.

Step 5: Remove from the oven when done and allow the white pizza to cool for about 5 to 10 minutes.

Step 6: Then, slice the white pizza and serve. Enjoy!

NUTRITION FACTS:

Serving: 1 SLICE | Calories: 249 KCAL | Carbohydrates: 24 G | Protein: 10 G | Fat: 12 G | Fiber: 2 G | Sugar: 1 G

White Pizza

Rebecca Prep Time: 10 mins | Cook Time: 13 mins | Total Time: 23 mins | Servings: 1 13-inch pizza It’s pizza day, and the menu is our favorite, white pizza.… General Recipes White Pizza European Print This

Prep Time: 10 mins Cooking Time: 13 mins 13 mins

Nutrition facts: 249 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp olive oil
• 1 recipe for whole wheat-blend pizza dough
• 2 c. shredded whole-milk mozzarella cheese
• 3 cloves garlic, minced
• Salt, to taste
• 1 ½ tsp Italian seasoning

Instructions

Step 1: Prepare the oven. Preheat it to 450 degrees F. Then, ready a 13-inch pizza pan. Lightly flour and set aside.

Step 2: Gently stretch the dough using your hands in the prepared pizza pan, making sure to leave about a 1-inch border from the edge. Brush the top of the dough with olive oil and minced garlic.

Step 3: On top, sprinkle the mozzarella cheese, followed by Italian seasoning and salt.

Step 4: Place in the preheated oven and bake for about 12 to 13 minutes or until the crust has browned around the edges and the cheese is bubbling.

Step 5: Remove from the oven when done and allow the white pizza to cool for about 5 to 10 minutes.

Step 6: Then, slice the white pizza and serve. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 3 servings

Lush boneless pork chops smothered in a mouthwatering creamy garlic spinach sauce. It’s the perfect weeknight meal for busy days. Serve these flavor-packed pork chops over cauliflower rice, zucchini noodles, or steamed veggies. And do not forget to spoon the creamy sauce over.

INGREDIENTS

2 tsp olive oil

2 tbsp butter

3 pork chops, boneless

3 c. baby spinach

1 tsp paprika

6 cloves garlic, finely minced

1/3 c. vegetable or chicken stock

1 small yellow onion, minced

1 3/4 c. half and a half or heavy cream

1 tsp Italian seasoning

Salt and fresh cracked pepper, to taste

Fresh chopped parsley

1 tsp crushed red chili pepper flakes, optional

1/4 c. fresh grated Parmesan cheese, optional

HOW TO MAKE BONELESS PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE

Step 1: In a large skillet, heat the oil over medium-high heat. Season both sides of the pork chops with paprika, salt, and pepper. In the hot oil, place the pork chops and sear for about 3 to 5 minutes per side until cooked to your liking. Note that the cooking time of the chops varies depending on their thickness. Set the seared pork chops aside when done.

Step 2: In the same pan, melt the butter in the remaining cooking juices. Then, add the garlic, along with the onion, Italian seasoning, and red crushed chili pepper. Stir-fry for about 1 minute or until aromatic. Pour in the vegetable or chicken stock. Let the liquid be slightly reduced.

Step 3: Adjust the heat to low, then add the half-and-half or heavy cream to the skillet. Bring the sauce to a gentle simmer and adjust the salt and pepper according to taste.

Step 4: For the cream sauce, add the spinach and let it wilt. Next, whisk in the Parmesan cheese if using. Let the sauce simmer for a few seconds more until the cheese has melted.

Step 5: Return the pork chops to the pan and gently reheat. Sprinkle with parsley and spoon the sauce over. When done, serve the boneless pork chops right away with the creamy garlic spinach sauce over cauliflower rice, zucchini noodles, or steamed veggies. Enjoy!

Note:

If desired, you can use dry white wine in place of vegetable stock.

Nutrition Facts:

Energy 513.46 kcal, Fat 30.99 g, Protein 47.38 g, Carbs 12.21 g, Saturated Fat 12.14 g, Polyunsat Fat 4.38 g, Monounsat Fat 11.7 g, Sugars 1.13 g, Cholesterol 154.05 mg, Sodium 472.71 mg, Potassium 1499.57 mg, Fiber 3.98 g

BONELESS PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE

Rebecca PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 3 servings Lush boneless pork chops smothered in a mouthwatering creamy garlic spinach sauce. It’s the perfect weeknight meal… General Recipes BONELESS PORK CHOPS IN CREAMY GARLIC SPINACH SAUCE European Print This

Serves: 3 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 513.46 calories 30.99 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tsp olive oil
• 2 tbsp butter
• 3 pork chops, boneless
• 3 c. baby spinach
• 1 tsp paprika
• 6 cloves garlic, finely minced
• 1/3 c. vegetable or chicken stock
• 1 small yellow onion, minced
• 1 3/4 c. half and a half or heavy cream
• 1 tsp Italian seasoning
• Salt and fresh cracked pepper, to taste
• Fresh chopped parsley
• 1 tsp crushed red chili pepper flakes, optional
• 1/4 c. fresh grated Parmesan cheese, optional

Instructions

Step 1: In a large skillet, heat the oil over medium-high heat. Season both sides of the pork chops with paprika, salt, and pepper. In the hot oil, place the pork chops and sear for about 3 to 5 minutes per side until cooked to your liking. Note that the cooking time of the chops varies depending on their thickness. Set the seared pork chops aside when done.

Step 2: In the same pan, melt the butter in the remaining cooking juices. Then, add the garlic, along with the onion, Italian seasoning, and red crushed chili pepper. Stir-fry for about 1 minute or until aromatic. Pour in the vegetable or chicken stock. Let the liquid be slightly reduced.

Step 3: Adjust the heat to low, then add the half-and-half or heavy cream to the skillet. Bring the sauce to a gentle simmer and adjust the salt and pepper according to taste.

Step 4: For the cream sauce, add the spinach and let it wilt. Next, whisk in the Parmesan cheese if using. Let the sauce simmer for a few seconds more until the cheese has melted.

Step 5: Return the pork chops to the pan and gently reheat. Sprinkle with parsley and spoon the sauce over. When done, serve the boneless pork chops right away with the creamy garlic spinach sauce over cauliflower rice, zucchini noodles, or steamed veggies. Enjoy!

Notes

If desired, you can use dry white wine in place of vegetable stock.

Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Servings: 1

Indulge yourself and enjoy this rich, dense chocolate cake with heavenly ganache icing! A dream cake that’s hands down the best in town!

Ingredients

Cake:

3 large eggs

1 c. butter, softened

2 c. sugar

1 1/2 tsp pure vanilla extract

2 1/2 c. cake flour

1 c. baking cocoa, sifted

2 1/4 c. buttermilk

2 tsp baking soda

1/2 c. instant chocolate pudding mix small box

1 c. semi-sweet chocolate chips

1/2 tsp salt

Chocolate Icing:

1/2 c. butter

1/2 c. water

3 1/2 c. powdered sugar

1 tsp vanilla

3 tbsp heavy cream more or less consistent

1 c. baking cocoa, sifted

How to make Famous Brick Street Chocolate Cake

Cake:

Step 1: Prepare your convection oven. Preheat it to 350 degrees. (For this recipe, use a convection oven only.)

Step 2: In a large bowl, beat the sugar, butter, and vanilla. Then, add the eggs and beat well until incorporated.

Step 3: Stir in the cake flour along with the baking cocoa, soda, salt, chocolate pudding mix, and buttermilk. Then, fold in the semi-sweet chocolate chips.

Step 4: Into a greased tube pan, pour the mixture. Place in the preheated oven and bake for about 60 to 70 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 5: Remove from the oven when done and let the cake cool fully before icing.

Chocolate Icing:

Step 6: In a saucepan, add the water, butter, and vanilla. Heat on the stovetop until the butter has melted. Then, take off the heat.

Step 7: To the melted butter mixture, stir in 1 c cocoa followed by sifted powdered sugar.

Step 8: Add up to 3 tbsp heavy cream, stirring until you reached your desired consistency.

Step 9: First, fill the hole in the center of the cake, then spread the icing over and pour it over the sides of the cake.

Famous Brick Street Chocolate Cake

Rebecca Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Servings: 1 Indulge yourself and enjoy this rich, dense chocolate cake with heavenly… General Recipes Famous Brick Street Chocolate Cake European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cake:
• 3 large eggs
• 1 c. butter, softened
• 2 c. sugar
• 1 1/2 tsp pure vanilla extract
• 2 1/2 c. cake flour
• 1 c. baking cocoa, sifted
• 2 1/4 c. buttermilk
• 2 tsp baking soda
• 1/2 c. instant chocolate pudding mix small box
• 1 c. semi-sweet chocolate chips
• 1/2 tsp salt
• Chocolate Icing:
• 1/2 c. butter
• 1/2 c. water
• 3 1/2 c. powdered sugar
• 1 tsp vanilla
• 3 tbsp heavy cream more or less consistent
• 1 c. baking cocoa, sifted

Instructions

Cake:

Step 1: Prepare your convection oven. Preheat it to 350 degrees. (For this recipe, use a convection oven only.)

Step 2: In a large bowl, beat the sugar, butter, and vanilla. Then, add the eggs and beat well until incorporated.

Step 3: Stir in the cake flour along with the baking cocoa, soda, salt, chocolate pudding mix, and buttermilk. Then, fold in the semi-sweet chocolate chips.

Step 4: Into a greased tube pan, pour the mixture. Place in the preheated oven and bake for about 60 to 70 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 5: Remove from the oven when done and let the cake cool fully before icing.

Chocolate Icing:

Step 6: In a saucepan, add the water, butter, and vanilla. Heat on the stovetop until the butter has melted. Then, take off the heat.

Step 7: To the melted butter mixture, stir in 1 c cocoa followed by sifted powdered sugar.

Step 8: Add up to 3 tbsp heavy cream, stirring until you reached your desired consistency.

Step 9: First, fill the hole in the center of the cake, then spread the icing over and pour it over the sides of the cake.

Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Servings: 8 people a side dish

Moist, fluffy, and creamy – this cheesy zucchini casserole will be your next favorite! It’s impressive and irresistibly good, even your pickiest eaters will love this casserole!

Ingredients

4 eggs (large)

3 pounds green zucchini (6 medium)

2 c. cooked white rice

1/2 teaspoon baking powder

1/2 teaspoon Mrs Dash seasoning, or your favorite salt-free seasoning

1 c. sour cream, (divided into 2/3 and 1/3)

1/2 c. chives, chopped, plus more for garnish

8 ounces Colby Jack cheese, 3 c. shredded (or use Mexican cheese)

1 1/2 teaspoons salt, divided (1 teaspoon for sprinkling and 1/2 teaspoon for casserole)

How to make Cheesy Zucchini Casserole

Step 1: Prepare the oven. Preheat it to 400 degrees F. Grease a 9 x 13-inch casserole dish using butter.

Step 2: On the large holes or using the grating attachment on a food processor, grate the zucchini. Place in a colander over the sink and mix in 1 teaspoon salt. Allow the grated zucchini to stand for about 10 minutes, stirring a few times. Then, using your hands, squeeze the excess moisture. In a large mixing bowl, transfer the drained zucchini.

Step 3: Combine 2/3 cup sour cream with 1/2 tsp baking powder. Set aside for about 8 to 10 minutes.

Step 4: Stir 4 eggs into the mixing bowl with the drained zucchini along with the sour cream mixture. Then, add the cooked rice followed by 2 c cheese. Next, mix in a half-cup each of chives, salt, and Mrs Dash seasoning.

Step 5: Into the prepared casserole dish, pour the mixture. On top, spread 1/3 c sour cream and sprinkle with the rest of the 1 c cheese. Place in the preheated oven and bake for about 40 minutes, uncovered.

Step 6: Remove from the oven when done and allow it to stand for 10 minutes. Enjoy!

Note:

For this recipe, you will need 1 c of uncooked rice and cook as directed.

Nutrition Facts:

Amount Per Serving: Calories 279, Calories from Fat 153, Fat 17g26%, Saturated Fat 9g56%, Cholesterol 123mg41%, Sodium 675mg29%, Potassium 603mg17%, Carbohydrates 18g6%, Fiber 1g4%, Sugar 5g6%, Protein 13g26%, Vitamin A 1030IU21%, Vitamin C 32.2 mg39%, Calcium 285mg29%, Iron 1.4 mg8%

Rebecca Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Servings: 8 people a side dish Moist, fluffy, and creamy – this cheesy zucchini casserole… General Recipes Cheesy Zucchini Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 eggs (large)
• 3 pounds green zucchini (6 medium)
• 2 c. cooked white rice
• 1/2 teaspoon baking powder
• 1/2 teaspoon Mrs Dash seasoning, or your favorite salt-free seasoning
• 1 c. sour cream, (divided into 2/3 and 1/3)
• 1/2 c. chives, chopped, plus more for garnish
• 8 ounces Colby Jack cheese, 3 c. shredded (or use Mexican cheese)
• 1 1/2 teaspoons salt, divided (1 teaspoon for sprinkling and 1/2 teaspoon for casserole)

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F. Grease a 9 x 13-inch casserole dish using butter.

Step 2: On the large holes or using the grating attachment on a food processor, grate the zucchini. Place in a colander over the sink and mix in 1 teaspoon salt. Allow the grated zucchini to stand for about 10 minutes, stirring a few times. Then, using your hands, squeeze the excess moisture. In a large mixing bowl, transfer the drained zucchini.

Step 3: Combine 2/3 cup sour cream with 1/2 tsp baking powder. Set aside for about 8 to 10 minutes.

Step 4: Stir 4 eggs into the mixing bowl with the drained zucchini along with the sour cream mixture. Then, add the cooked rice followed by 2 c cheese. Next, mix in a half-cup each of chives, salt, and Mrs Dash seasoning.

Step 5: Into the prepared casserole dish, pour the mixture. On top, spread 1/3 c sour cream and sprinkle with the rest of the 1 c cheese. Place in the preheated oven and bake for about 40 minutes, uncovered.

Step 6: Remove from the oven when done and allow it to stand for 10 minutes. Enjoy!

Notes

For this recipe, you will need 1 c of uncooked rice and cook as directed.

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

This is my go-to easy recipe whenever I need a simple meal that I can whip up with no fuss. It’s a family approved meal that even your fussiest eaters will enjoy. This delicious goulash is packed with macaroni noodles, ground beef, tomatoes, cheese, and seasonings mixed to perfection! An old-fashioned goulash that is excellent for busy weeknights and the entire family!

This goulash is a classic soup or stew meat dinner that has been around for ages. I watched my mom do this for us, and now that I have a family of my own, I am also adapting to the tradition. Although this cannot be considered a traditional goulash from its origin (medieval Hungary), still this American version is so much more! If you have not tried this yet, you should soon! This is so good and incredibly easy to whip up, this goulash will surely be a great addition to your regular menu rotation.

Ingredients

3 teaspoons minced garlic

2 pounds of ground beef

2 cans diced tomatoes 15-ounce cans

2 cans tomato sauce 15-ounce cans

1 teaspoon seasoned salt

3 tablespoons soy sauce

3 cups water

2 tablespoons Italian seasoning

3 bay leaves

1 cup shredded cheddar cheese

2 cups elbow macaroni, uncooked

HOW TO MAKE GOULASH

Step 1: In a skillet, saute the ground beef over medium-high heat until no longer pink. Drain the excess grease, then add the garlic. Saute for another 5 minutes. Next, pour in the water and tomato sauce. Add the diced tomatoes along with the Italian seasoning, bay leaves, soy sauce, and seasoned salt. Mix well and cook for an additional 15 to 20 minutes.

Step 2: To the skillet, add the uncooked elbow macaroni. Stir well and put the lid on. Let everything simmer for approximately 30 minutes.

Step 3: Turn the heat off and remove/discard the bay leaves. Lastly, add 1 c cheddar cheese. Serve right away. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 542, Calories from Fat 252, Fat 28g43%, Saturated Fat 11g69%, Cholesterol 95mg32%, Sodium 2457mg107%, Potassium 1183mg34%, Carbohydrates 41g14%, Fiber 5g21%, Sugar 10g11%, Protein 31g62%, Vitamin A 1020IU20%, Vitamin C 21.8 mg26%, Calcium 210mg21%, Iron 6.1 mg34%

GOULASH RECIPE

Rebecca Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 8 This is my go-to easy recipe whenever I need a simple meal that… General Recipes GOULASH RECIPE European Print This

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

Nutrition facts: 542 calories 28 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 teaspoons minced garlic
• 2 pounds of ground beef
• 2 cans diced tomatoes 15-ounce cans
• 2 cans tomato sauce 15-ounce cans
• 1 teaspoon seasoned salt
• 3 tablespoons soy sauce
• 3 cups water
• 2 tablespoons Italian seasoning
• 3 bay leaves
• 1 cup shredded cheddar cheese
• 2 cups elbow macaroni, uncooked

Instructions

Step 1: In a skillet, saute the ground beef over medium-high heat until no longer pink. Drain the excess grease, then add the garlic. Saute for another 5 minutes. Next, pour in the water and tomato sauce. Add the diced tomatoes along with the Italian seasoning, bay leaves, soy sauce, and seasoned salt. Mix well and cook for an additional 15 to 20 minutes.

Step 2: To the skillet, add the uncooked elbow macaroni. Stir well and put the lid on. Let everything simmer for approximately 30 minutes.

Step 3: Turn the heat off and remove/discard the bay leaves. Lastly, add 1 c cheddar cheese. Serve right away. Enjoy!

Prep Time: 5 mins | Cook Time: 18 mins | Total Time: 23 mins | Servings: 2 people

This eggs in Purgatory is the most versatile dish that you can make at any time. You can adjust the heat to your liking, even add a can of chickpeas like garbanzo beans or other canned beans to the tomato sauce if desired. For a double cheese hit, you can add a glob of feta cheese after adding the eggs. I sometimes add chopped vegetables like zucchini to the onion once half done and cook until tender. The possibilities are endless! And the sauce is also great to pair up with fried eggs or fried halloumi cheese if you do not like poached eggs.

Ingredients

4 eggs

⅓ c. extra virgin olive oil

½ onion

14.5 ounces (1 small can or 400 grams) canned whole tomatoes in tomato juice

basil leaves

1 garlic clove

¼ c. grated Parmesan cheese

crusty bread for serving

½ tsp chili flakes, or to your taste

½ tsp salt

How to make Eggs in Purgatory

Step 1: In a skillet, heat the onion. Then, add the chopped onion and gently fry until translucent. Next, add the garlic and continue to cook for another minute.

Step 2: Into a bowl, place the tomatoes and crush using a fork or potato masher. Alternately, you can use a food processor. To the skillet, add the tomatoes along with the chili flakes and salt. Gently simmer everything for about minutes, stirring often, until slightly reduced. Then, remove the skillet from the heat and create four little indents for the eggs.

Step 3: Into a small bowl, crack the eggs and slip them into one of the indents. Do the same for the rest of the eggs.

Step 4: Place the skillet back to the heat. Put the lid on and cook over medium heat for about 6 to 8 minutes or until the eggs are cooked to your desired doneness.

Step 5: Enjoy right away with sprinkles of grated Parmesan cheese and some chopped fresh basil. Serve with toasted bread for scooping and dunking.

Notes:

Ingredient switch:

Use peeled fresh tomatoes, passata, or canned crushed tomatoes in place of canned whole tomatoes.

Swap extra virgin with regular or light olive oil.

You can use spring onion, leeks, or shallots instead of onion.

In place of fresh garlic, you can use powdered, granular, or bottled garlic.

Feel free to use pecorino, romano, or another hard cheese instead of Parmesan.

Use fresh parsley for the basil.

To store and reheat:

In an airtight container, keep any leftovers and store them in the fridge for up to 2 days. In a skillet on the stove, gently reheat, covered. Or pop it in the microwave for a couple of minutes until heated through.

To make ahead:

You can make the tomato sauce a day or three in advance. Simply keep it in the fridge until ready to use. In a skillet on the stove, reheat and continue with the recipe from step 2.

Nutrition Facts:

Calories: 115 kcal | Carbohydrates: 6g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 169mg | Sodium: 597mg | Potassium: 269mg | Fiber: 1g | Sugar: 3g | Vitamin A: 483IU | Vitamin C: 11mg | Calcium: 128mg | Iron: 2mg

Eggs in Purgatory

Rebecca Prep Time: 5 mins | Cook Time: 18 mins | Total Time: 23 mins | Servings: 2 people This eggs in Purgatory is the most versatile dish that you can… General Recipes Eggs in Purgatory European Print This

Serves: 2 Prep Time: 5 mins Cooking Time: 18 mins 18 mins

Nutrition facts: 115 calories 6 fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 4 eggs
• ⅓ c. extra virgin olive oil
• ½ onion
• 14.5 ounces (1 small can or 400 grams) canned whole tomatoes in tomato juice
• basil leaves
• 1 garlic clove
• ¼ c. grated Parmesan cheese
• crusty bread for serving
• ½ tsp chili flakes, or to your taste
• ½ tsp salt

Instructions

Step 1: In a skillet, heat the onion. Then, add the chopped onion and gently fry until translucent. Next, add the garlic and continue to cook for another minute.

Step 2: Into a bowl, place the tomatoes and crush using a fork or potato masher. Alternately, you can use a food processor. To the skillet, add the tomatoes along with the chili flakes and salt. Gently simmer everything for about minutes, stirring often, until slightly reduced. Then, remove the skillet from the heat and create four little indents for the eggs.

Step 3: Into a small bowl, crack the eggs and slip them into one of the indents. Do the same for the rest of the eggs.

Step 4: Place the skillet back to the heat. Put the lid on and cook over medium heat for about 6 to 8 minutes or until the eggs are cooked to your desired doneness.

Step 5: Enjoy right away with sprinkles of grated Parmesan cheese and some chopped fresh basil. Serve with toasted bread for scooping and dunking.

Notes

Ingredient switch: Use peeled fresh tomatoes, passata, or canned crushed tomatoes in place of canned whole tomatoes. Swap extra virgin with regular or light olive oil. You can use spring onion, leeks, or shallots instead of onion. In place of fresh garlic, you can use powdered, granular, or bottled garlic. Feel free to use pecorino, romano, or another hard cheese instead of Parmesan. Use fresh parsley for the basil. To store and reheat: In an airtight container, keep any leftovers and store them in the fridge for up to 2 days. In a skillet on the stove, gently reheat, covered. Or pop it in the microwave for a couple of minutes until heated through. To make ahead: You can make the tomato sauce a day or three in advance. Simply keep it in the fridge until ready to use. In a skillet on the stove, reheat and continue with the recipe from step 2.

PREP TIME: 5 mins | COOK TIME: 8 mins | TOTAL TIME: 13 mins | SERVINGS: 10

I am forever obsessed with Garlic Cheese Toast. It is the number one option to soak up rich and savory juices from all kinds of sauces! Super simple yet guarantees the best garlic cheese toast. All you need is to combine cheddar cheese, Monterey cheese, and Parmesan cheese with butter, and garlic. Slather this on thick white bread and bake until golden perfection. For this recipe, you are welcome to use any combination of cheese, but make sure to use one cheese with a bold flavor. For the best result, I always use Parmesan cheese. Enjoy this garlic cheese toast with steaks or chicken for a fancy dinner perfect for everybody!

Ingredients

2 cloves garlic, minced

½ c. + 2 tbsp salted butter, softened, divided

½ c. cheddar cheese, shredded

¼ c. Parmesan cheese, shredded

¼ c. Monterey jack cheese

10 slices of thick white bread slightly dry

salt & pepper to taste

How to make Garlic Cheese Toast

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

Step 2: Spread 2 tbsp butter on one side of the bread. On a baking sheet, place the bread, and butter side down.

Step 3: In a food processor, blend the rest of the butter, garlic, and cheeses until well mixed. On the unbuttered side of the bread, spread the mixture.

Step 4: Bake in the middle rack of the preheated oven for about 8 to 10 minutes or until the cheese has melted. You can broil for 30 to 60 seconds if desired to brown the cheese.

Notes:

You can combine the ingredients using a hand mixer if you do not have a food processor.

For this recipe, you can use any combination of cheese. Just make sure that one of the cheeses has a bold flavor. For this my best option of Parmesan cheese.

You can make a loaf of cheesy bread, just spread the mixture over French bread.

NUTRITION FACTS:

Calories: 216, Carbohydrates: 13g, Protein: 5g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 42mg, Sodium: 319mg, Potassium: 38mg, Fiber: 1g, Sugar: 1g, Vitamin A: 467IU, Vitamin C: 1mg, Calcium: 161mg, Iron: 1mg

Garlic Cheese Toast

Rebecca PREP TIME: 5 mins | COOK TIME: 8 mins | TOTAL TIME: 13 mins | SERVINGS: 10 I am forever obsessed with Garlic Cheese Toast. It is the number one… General Recipes Garlic Cheese Toast European Print This

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

Nutrition facts: 216 calories 16 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cloves garlic, minced
• ½ c. + 2 tbsp salted butter, softened, divided
• ½ c. cheddar cheese, shredded
• ¼ c. Parmesan cheese, shredded
• ¼ c. Monterey jack cheese
• 10 slices of thick white bread slightly dry
• salt & pepper to taste

Instructions

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

Step 2: Spread 2 tbsp butter on one side of the bread. On a baking sheet, place the bread, and butter side down.

Step 3: In a food processor, blend the rest of the butter, garlic, and cheeses until well mixed. On the unbuttered side of the bread, spread the mixture.

Step 4: Bake in the middle rack of the preheated oven for about 8 to 10 minutes or until the cheese has melted. You can broil for 30 to 60 seconds if desired to brown the cheese.

Notes

You can combine the ingredients using a hand mixer if you do not have a food processor. For this recipe, you can use any combination of cheese. Just make sure that one of the cheeses has a bold flavor. For this my best option of Parmesan cheese. You can make a loaf of cheesy bread, just spread the mixture over French bread.