General Recipes

Prep Time: 10 mins | Cook Time: 5 hrs | Total Time: 5 hrs 10 mins | Servings: 8

Creamy and scrumptious, this slow cooker chicken dish has been one of my family’s top requested chicken meals. We love to serve this over mashed potatoes, rice, or noodles with green beans on the side for a filling weeknight meal. Insanely delicious, it is always expected that my kids would ask for a second, even third serving!

Slow cooker recipes are for keeping! They are perfect for busy nights. I have my favorites and go-to, and this slow cooker creamy Italian chicken is one of my top ten. I have been making this for years, and my family can’t get enough of this tasty chicken dinner!

Ingredients

1 envelope Good Season’s Zesty Italian dressing mix

4 medium boneless, skinless chicken breasts

Black pepper, to taste

2 cans (10 oz, each) of fat-free cream of chicken soup

1/4 to 1/2 c. milk as needed

1 block (8 oz.) low-fat cream cheese, cubed

Cooked noodles, rice, mashed potatoes, etc. to serve chicken over

Mr’s Dash’s Original seasoning blend, to taste

chopped fresh parsley for garnish

How to make Slow Cooker Creamy Italian Chicken

Step 1: Using cooking spray, grease a large slow cooker. In the bottom of the slow cooker, lay the chicken and season with about 1 to 2 tsp Mr’s Dash’s original seasoning and pepper.

Step 2: Over the chicken, evenly pour the cream of chicken soups and Italian dressing mix. All over the top, place the cubed cream cheese. Put the lid on and set it to cook for 5 to 6 hours on low or 3 hours on high.

Step 3: Using two forks, carefully shred the chicken when done and stir it into the sauce/gravy. You can add a bit of milk if the gravy turned out too thick.

Step 4: Serve the creamy Italian chicken over rice, cooked noodles, or mashed potatoes. If desired, garnish with some parsley. Enjoy!

Slow Cooker Creamy Italian Chicken

Rebecca Prep Time: 10 mins | Cook Time: 5 hrs | Total Time: 5 hrs 10 mins | Servings: 8 Creamy and scrumptious, this slow cooker chicken dish has been one… General Recipes Slow Cooker Creamy Italian Chicken European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 envelope Good Season's Zesty Italian dressing mix
• 4 medium boneless, skinless chicken breasts
• Black pepper, to taste
• 2 cans (10 oz, each) of fat-free cream of chicken soup
• 1/4 to 1/2 c. milk as needed
• 1 block (8 oz.) low-fat cream cheese, cubed
• Cooked noodles, rice, mashed potatoes, etc. to serve chicken over
• Mr's Dash’s Original seasoning blend, to taste
• chopped fresh parsley for garnish

Instructions

Step 1: Using cooking spray, grease a large slow cooker. In the bottom of the slow cooker, lay the chicken and season with about 1 to 2 tsp Mr's Dash's original seasoning and pepper.

Step 2: Over the chicken, evenly pour the cream of chicken soups and Italian dressing mix. All over the top, place the cubed cream cheese. Put the lid on and set it to cook for 5 to 6 hours on low or 3 hours on high.

Step 3: Using two forks, carefully shred the chicken when done and stir it into the sauce/gravy. You can add a bit of milk if the gravy turned out too thick.

Step 4: Serve the creamy Italian chicken over rice, cooked noodles, or mashed potatoes. If desired, garnish with some parsley. Enjoy!

PREP TIME: 30 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 30 MINS | SERVINGS: 10

Layers of flavor-packed ground beef, vegetables, and home-style mashed potatoes in a single pie. This savory and very comforting Shepherd’s pie is insanely good, even your fussiest eaters will ask for this over and over again!

Ingredients

Mashed Potato Topping:

4 tbsp butter

2 lbs potatoes, peeled and cut into big chunks

¼ c. sour cream

salt and pepper to taste

¼ to ½ c. milk

Filling:

1 small onion, diced

1 lb ground beef

2 cloves garlic, minced

2 tbsp flour

1 tbsp tomato paste

½ c. beef broth

1 tsp rosemary

½ tsp thyme

1 tbsp Worcestershire sauce

1 bay leaf

2 c. frozen peas, carrots, and corn medley

How to make Shepherd’s Pie?

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In water, boil the potatoes. Put the lid on and cook until the potatoes are fork-tender. When done, drain the water.

Step 3: To the potatoes, add the butter, sour cream, milk, salt, and pepper. Using a hand masher or mixer, mash the potatoes until you get your desired consistency and set them aside.

Step 4: Cook the ground beef, onions, and garlic in a large skillet until no longer pink. Drain the excess grease when done.

Step 5: Add 2 c of frozen vegetables to the same skillet and cook for about 5 to 7 minutes, stirring often.

Step 6: Over the meat and veggies, sprinkle the flour, and stir well. Then, add the tomato paste and stir well. Pour in the beef broth and add the Worcestershire sauce, rosemary, thyme, and bay leaf. Bring the mixture to a simmer, then adjust the heat to low. Simmer for about 10 minutes, uncovered. To prevent the meat from drying out, add extra broth.

Step 7: Take off the heat. Remove and discard the bay leaf. Then, evenly spread the meat mixture in a greased 9 x 13-inch dish. Evenly top the meat mixture with the mashed potatoes. I always create little ridges as they brown nicely.

Step 8: Bake in the preheated oven for about 30 minutes or until brown and bubbly. To encourage browning, broil for a couple of minutes.

Notes:

Before layering the potatoes, let the meat filling cool for about 20 minutes. This will prevent the mashed potatoes from sinking as the casserole bakes.

You can layer the mashed potatoes over the meat filling or you can get all fancy. Pipe the mashed potatoes or use a fork to create little ridges.

Nutrition Facts:

Calories: 261 kcal | Carbohydrates: 19g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 163mg | Potassium: 636mg | Fiber: 4g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 4mg

Shepherd’s Pie

Rebecca PREP TIME: 30 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 30 MINS | SERVINGS: 10 Layers of flavor-packed ground beef, vegetables, and home-style mashed potatoes in… General Recipes Shepherd’s Pie European Print This

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

Nutrition facts: 261 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Mashed Potato Topping:
• 4 tbsp butter
• 2 lbs potatoes, peeled and cut into big chunks
• ¼ c. sour cream
• salt and pepper to taste
• ¼ to ½ c. milk
• Filling:
• 1 small onion, diced
• 1 lb ground beef
• 2 cloves garlic, minced
• 2 tbsp flour
• 1 tbsp tomato paste
• ½ c. beef broth
• 1 tsp rosemary
• ½ tsp thyme
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 2 c. frozen peas, carrots, and corn medley

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In water, boil the potatoes. Put the lid on and cook until the potatoes are fork-tender. When done, drain the water.

Step 3: To the potatoes, add the butter, sour cream, milk, salt, and pepper. Using a hand masher or mixer, mash the potatoes until you get your desired consistency and set them aside.

Step 4: Cook the ground beef, onions, and garlic in a large skillet until no longer pink. Drain the excess grease when done.

Step 5: Add 2 c of frozen vegetables to the same skillet and cook for about 5 to 7 minutes, stirring often.

Step 6: Over the meat and veggies, sprinkle the flour, and stir well. Then, add the tomato paste and stir well. Pour in the beef broth and add the Worcestershire sauce, rosemary, thyme, and bay leaf. Bring the mixture to a simmer, then adjust the heat to low. Simmer for about 10 minutes, uncovered. To prevent the meat from drying out, add extra broth.

Step 7: Take off the heat. Remove and discard the bay leaf. Then, evenly spread the meat mixture in a greased 9 x 13-inch dish. Evenly top the meat mixture with the mashed potatoes. I always create little ridges as they brown nicely.

Step 8: Bake in the preheated oven for about 30 minutes or until brown and bubbly. To encourage browning, broil for a couple of minutes.

Notes

Before layering the potatoes, let the meat filling cool for about 20 minutes. This will prevent the mashed potatoes from sinking as the casserole bakes. You can layer the mashed potatoes over the meat filling or you can get all fancy. Pipe the mashed potatoes or use a fork to create little ridges.

Prep time: 20 mins | Cook time: 35 mins | Ready in 55 mins | Servings: 6 people

This is a delicious, creamy, and very comforting vegetarian soup. The best cheddar broccoli, and potato soup that will warm you up inside and out.

Ingredients

2 cloves garlic, minced

5 1/2 tablespoons butter, divided

1 c. chopped celery (2 stalks)

1 c. chopped yellow onion (1 small)

3 c. low-sodium chicken broth

3 c. chopped broccoli florets (from about 2 heads)

1 1/3 c. chopped carrots (approximately 3)

1/4 teaspoon dried thyme

3 1/2 c. peeled and cubed russet potatoes, cut 1/2 to 3/4” thick (2 large)

6 tablespoons all-purpose flour

1/2 c. heavy cream

3 c. milk (preferably 1% or 2%)

1/3 c. finely shredded Parmesan cheese (1 ounce)

2 c. shredded sharp cheddar cheese (8 ounces)

Salt and freshly ground black pepper

How to make Cheddar Broccoli Potato Soup?

Step 1: Melt 1 1/2 tbsp butter in a large pot over medium heat. Once the butter has melted, add the carrots to the pot along with celery and onion. Saute the veggies for about 3 to 4 minutes. Then, add the garlic and saute for another 30 seconds.

Step 2: To the pot, pour in the chicken broth and add the potatoes and thyme. To taste, season with salt and pepper. Stir and bring to a boil over medium-high heat. Adjust the heat to medium and put the lid on. Continue to cook for another 15 minutes before stirring in the broccoli. Cook for 5 minutes more or until the veggies have softened.

Step 3: In the meantime, melt the rest of the 4 tbsp butter in a medium saucepan over medium heat. To the melted butter, stir in the flour and cook for about 1 minute, stirring constantly. Gradually pour in the milk while stirring vigorously until the lumps are gone.

Step 4: Cook further until the mixture starts to thicken, stirring constantly. Then, whisk in the heavy cream. Take off the heat when done.

Step 5: into the soup pot, pour in all the veggies. Stir and remove from the heat. Whisk in the cheddar along with the Parmesan cheese until melted.

Step 6: Ladle the soup into serving bowls and serve warm. Enjoy!

Notes:

Keep the soup in the fridge for up to 1 to 2 days. Remember that this soup won’t freeze well because of the dairy.

You can swap the cheddar with Gruyere cheese, little blue cheese, or any good melting cheese.

Feel free to use cauliflower in place of the broccoli.

Nutrition Facts:

Amount Per Serving: Calories 551, Calories from Fat 315, Fat 35g54%, Saturated Fat 21g131%, Cholesterol 107mg36%, Sodium 568mg25%, Potassium 1008mg29%, Carbohydrates 38g13%, Fiber 4g17%, Sugar 10g11%, Protein 22g44%, Vitamin A 6270IU125%, Vitamin C 50.3 mg61%, Calcium 557mg56%, Iron 2.2 mg12%

Cheddar Broccoli Potato Soup

Rebecca Prep time: 20 mins | Cook time: 35 mins | Ready in 55 mins | Servings: 6 people This is a delicious, creamy, and very comforting vegetarian soup. The best… General Recipes Cheddar Broccoli Potato Soup European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 551 calories 35 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cloves garlic, minced
• 5 1/2 tablespoons butter, divided
• 1 c. chopped celery (2 stalks)
• 1 c. chopped yellow onion (1 small)
• 3 c. low-sodium chicken broth
• 3 c. chopped broccoli florets (from about 2 heads)
• 1 1/3 c. chopped carrots (approximately 3)
• 1/4 teaspoon dried thyme
• 3 1/2 c. peeled and cubed russet potatoes, cut 1/2 to 3/4” thick (2 large)
• 6 tablespoons all-purpose flour
• 1/2 c. heavy cream
• 3 c. milk (preferably 1% or 2%)
• 1/3 c. finely shredded Parmesan cheese (1 ounce)
• 2 c. shredded sharp cheddar cheese (8 ounces)
• Salt and freshly ground black pepper

Instructions

Step 1: Melt 1 1/2 tbsp butter in a large pot over medium heat. Once the butter has melted, add the carrots to the pot along with celery and onion. Saute the veggies for about 3 to 4 minutes. Then, add the garlic and saute for another 30 seconds.

Step 2: To the pot, pour in the chicken broth and add the potatoes and thyme. To taste, season with salt and pepper. Stir and bring to a boil over medium-high heat. Adjust the heat to medium and put the lid on. Continue to cook for another 15 minutes before stirring in the broccoli. Cook for 5 minutes more or until the veggies have softened.

Step 3: In the meantime, melt the rest of the 4 tbsp butter in a medium saucepan over medium heat. To the melted butter, stir in the flour and cook for about 1 minute, stirring constantly. Gradually pour in the milk while stirring vigorously until the lumps are gone.

Step 4: Cook further until the mixture starts to thicken, stirring constantly. Then, whisk in the heavy cream. Take off the heat when done.

Step 5: into the soup pot, pour in all the veggies. Stir and remove from the heat. Whisk in the cheddar along with the Parmesan cheese until melted.

Step 6: Ladle the soup into serving bowls and serve warm. Enjoy!

Notes

Keep the soup in the fridge for up to 1 to 2 days. Remember that this soup won’t freeze well because of the dairy. You can swap the cheddar with Gruyere cheese, little blue cheese, or any good melting cheese. Feel free to use cauliflower in place of the broccoli.

PREP TIME: 30 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 30 MINS | SERVINGS: 15

Super moist, light, and delicious bundt cake loaded with cranberries, apples, and pecans! A melt-in-your-mouth treat that’s excellent for any occasion!

Ingredients

3 Eggs

2 ½ c. all-purpose flour

1 ¾ c. granulated sugar or cane sugar

¾ c. unsalted butter, room temperature softened

2 tsp vanilla extract

1 c. buttermilk

1 Fuji apple, cored, peeled, and cubed

1 c. dried cranberries

1 c. pecans, chopped

¼ tsp salt

powdered sugar for decorating

2 tsp baking powder

How to make Apple Cranberry Pecan Bundt Cake?

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Using baking spray with flour, grease a 9-inch bundt pan. Make sure to grease the entire inside of the pan including the little details.

Step 3: In 1 c boiling water, soak 1 c of dried cranberries. Cover and set aside.

Step 4: To make the batter, mix 2 1/2 c flour, baking powder, and salt in a medium bowl. In another large bowl. Add the softened butter and sugar. Mix for about 3 minutes with a mixer on high until evenly combined.

Step 5: To the butter-sugar mixture, add 3 eggs and 2 tsp vanilla extract. Continue to mix until light in color and well-blended.

Step 6: In three gradual steps, add the flour mixture to the butter-sugar mixture. First, set your mixer on low speed, then add the first 1/3 of the flour mixture to the butter-sugar mixture, slightly being until well blended. Next, add 1/3 c of buttermilk, followed by the other 1/3 c of the flour mixture, mixing until just combined. Add another 1/3 c of the flour mixture, beating until just mixed. Now, add the last 1/3 of the flour mixture along with the final 1/3 c of buttermilk. Beat until just incorporated.

Step 7: Drain the dried cranberries and make sure to wring out as much water out. Fold this into the cake batter using a spatula along with the chopped apple, and chopped pecans.

Step 8: Into the prepared bundt pan, gently pour the batter. In the preheated oven, place a baking sheet and the bundt pan on top. Bake for about 1 hour or until a toothpick inserted in the center of the cake comes out clean. Take the pan off the oven when done and transfer it to a wire rack. Allow the cake to cool for about 40 minutes.

Nutrition Facts:

Amount per Serving: Calories 348, Fat 15g 23%, Saturated Fat 6g 38%, Cholesterol 58mg 19%, Sodium 70mg 3%, Potassium 155mg 4%, Carbohydrates 49g 16%, Fiber 1g 4%, Sugar 31g 34%, Protein 4g 8%, Vitamin A 370IU 7%, Vitamin C 0.7mg 1%, Calcium 58mg 6%, Iron 1.4mg 8%

Apple Cranberry Pecan Bundt Cake

Rebecca PREP TIME: 30 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 30 MINS | SERVINGS: 15 Super moist, light, and delicious bundt cake loaded with cranberries, apples,… General Recipes Apple Cranberry Pecan Bundt Cake European Print This

Serves: 15 Prep Time: 30 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 348 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 Eggs
• 2 ½ c. all-purpose flour
• 1 ¾ c. granulated sugar or cane sugar
• ¾ c. unsalted butter, room temperature softened
• 2 tsp vanilla extract
• 1 c. buttermilk
• 1 Fuji apple, cored, peeled, and cubed
• 1 c. dried cranberries
• 1 c. pecans, chopped
• ¼ tsp salt
• powdered sugar for decorating
• 2 tsp baking powder

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Using baking spray with flour, grease a 9-inch bundt pan. Make sure to grease the entire inside of the pan including the little details.

Step 3: In 1 c boiling water, soak 1 c of dried cranberries. Cover and set aside.

Step 4: To make the batter, mix 2 1/2 c flour, baking powder, and salt in a medium bowl. In another large bowl. Add the softened butter and sugar. Mix for about 3 minutes with a mixer on high until evenly combined.

Step 5: To the butter-sugar mixture, add 3 eggs and 2 tsp vanilla extract. Continue to mix until light in color and well-blended.

Step 6: In three gradual steps, add the flour mixture to the butter-sugar mixture. First, set your mixer on low speed, then add the first 1/3 of the flour mixture to the butter-sugar mixture, slightly being until well blended. Next, add 1/3 c of buttermilk, followed by the other 1/3 c of the flour mixture, mixing until just combined. Add another 1/3 c of the flour mixture, beating until just mixed. Now, add the last 1/3 of the flour mixture along with the final 1/3 c of buttermilk. Beat until just incorporated.

Step 7: Drain the dried cranberries and make sure to wring out as much water out. Fold this into the cake batter using a spatula along with the chopped apple, and chopped pecans.

Step 8: Into the prepared bundt pan, gently pour the batter. In the preheated oven, place a baking sheet and the bundt pan on top. Bake for about 1 hour or until a toothpick inserted in the center of the cake comes out clean. Take the pan off the oven when done and transfer it to a wire rack. Allow the cake to cool for about 40 minutes.

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 16

This is one of the best, a super moist and delicious apple cake that you can whip up using only a few simple ingredients. Layers of classic butter cake base topped with fresh apple slices and crunchy and sweet flaked almond topping. Serve a slice on its own or with a big scoop of vanilla ice cream. If you have any leftovers, keep them covered at room temperature for up to 3 days or freeze them for up to 2 months.

Ingredients

2 eggs approx 55g each

125 grams butter, softened

3 apples, cored, peeled, and thinly sliced

1 teaspoon vanilla extract

125 ml milk full cream

165 grams (¾ c.) caster sugar superfine sugar

225 grams (1 and ½ c.) self-raising flour sifted

3 tablespoons raw sugar

½ c. (45 grams) flaked almonds

How to make Easy Apple Cake

Conventional Method:

Step 1: Ready a 22cm springform pan. Grease the bottom and sides, then line the base using baking paper. Prepare the oven. Preheat it to 160 degrees C (fan-forced).

Step 2: Combine the butter with caster sugar and vanilla extract until smooth and creamy. Then, add the eggs, followed by the milk, and beat until well blended.

Step 3: Next, sift in the self-raising flour and mix until just incorporated.

Step 4: Into the prepared tin, pour half of the mixture, and top with half of the thinly sliced apples. So the same layers again with the rest of the cake mixture and slices of apple. On top, sprinkle the flaked almonds and raw sugar.

Step 5: Place in the preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 6: Remove from the oven when done and let the cake cool in the baking pan for about 20 minutes. Then, invert the cake onto a wire rack and allow it to cool fully.

Step 7: Slice and serve the apple cake warm on its own or with a big scoop of vanilla ice cream. Enjoy!

Thermomix Method:

Step 1: Ready a 22cm springform pan. Grease the bottom and sides, then line the base using baking paper. Prepare the oven. Preheat it to 160 degrees C (fan-forced).

Step 2: For about 30 seconds (Speed 4), cream the butter, sugar, and vanilla extract. Then, scrape the sides of the bowl.

Step 3: Next, add the eggs, followed by the milk, and beat for another 20 seconds (Speed 3).

Step 4: To the mixture, add the self-raising flour and beat for 20 seconds more (Speed 4).

Step 5: Into the prepared tin, pour half of the mixture, and top with half of the thinly sliced apples. Do the same layer again using the rest of the cake mixture and slices of apple. On top, sprinkle the flaked almonds and raw sugar.

Step 6: Place in the preheated oven and bake for about 40 to 45 minutes or until a skewer inserted in the center of the cake comes out clean.

Step 7: Take the cake from the oven when done and let it cool for about 20 minutes in the baking pan. Then, invert the cake onto a wire rack and cool fully.

Step 8: Slice and serve the apple cake warm on its own or with a big scoop of vanilla ice cream. Enjoy!

Nutrition Facts:

Calories: 230 kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 69mg | Potassium: 117mg | Fiber: 2g | Sugar: 17g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg

Easy Apple Cake

Rebecca Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 16 This is one of the best, a super moist and delicious apple cake… General Recipes Easy Apple Cake European Print This

Serves: 16 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 230 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs approx 55g each
• 125 grams butter, softened
• 3 apples, cored, peeled, and thinly sliced
• 1 teaspoon vanilla extract
• 125 ml milk full cream
• 165 grams (¾ c.) caster sugar superfine sugar
• 225 grams (1 and ½ c.) self-raising flour sifted
• 3 tablespoons raw sugar
• ½ c. (45 grams) flaked almonds

Instructions

Conventional Method:

Step 1: Ready a 22cm springform pan. Grease the bottom and sides, then line the base using baking paper. Prepare the oven. Preheat it to 160 degrees C (fan-forced).

Step 2: Combine the butter with caster sugar and vanilla extract until smooth and creamy. Then, add the eggs, followed by the milk, and beat until well blended.

Step 3: Next, sift in the self-raising flour and mix until just incorporated.

Step 4: Into the prepared tin, pour half of the mixture, and top with half of the thinly sliced apples. So the same layers again with the rest of the cake mixture and slices of apple. On top, sprinkle the flaked almonds and raw sugar.

Step 5: Place in the preheated oven and bake for about 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 6: Remove from the oven when done and let the cake cool in the baking pan for about 20 minutes. Then, invert the cake onto a wire rack and allow it to cool fully.

Step 7: Slice and serve the apple cake warm on its own or with a big scoop of vanilla ice cream. Enjoy!

Thermomix Method:

Step 1: Ready a 22cm springform pan. Grease the bottom and sides, then line the base using baking paper. Prepare the oven. Preheat it to 160 degrees C (fan-forced).

Step 2: For about 30 seconds (Speed 4), cream the butter, sugar, and vanilla extract. Then, scrape the sides of the bowl.

Step 3: Next, add the eggs, followed by the milk, and beat for another 20 seconds (Speed 3).

Step 4: To the mixture, add the self-raising flour and beat for 20 seconds more (Speed 4).

Step 5: Into the prepared tin, pour half of the mixture, and top with half of the thinly sliced apples. Do the same layer again using the rest of the cake mixture and slices of apple. On top, sprinkle the flaked almonds and raw sugar.

Step 6: Place in the preheated oven and bake for about 40 to 45 minutes or until a skewer inserted in the center of the cake comes out clean.

Step 7: Take the cake from the oven when done and let it cool for about 20 minutes in the baking pan. Then, invert the cake onto a wire rack and cool fully.

Step 8: Slice and serve the apple cake warm on its own or with a big scoop of vanilla ice cream. Enjoy!

PREP TIME: 20 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 20 MINS | SERVINGS: 6 people

This Italian Sausage Penne Casserole is packed with amazing flavor and the best comfort food perfect for everyone. Filled with hot Italian sausage, spices, tomatoes, and pasta. Leftovers are great, too!

INGREDIENTS

1 medium onion, chopped

5 cloves of garlic, chopped

2-pound packages of Hot Italian Sausage can use Sweet Italian instead

24 ounces mozzarella cheese, grated

1 16-ounces box of Penne pasta

1 28-ounces can of diced tomatoes

Salt and pepper, to taste

1 1/2 teaspoons basil

1 1/2 teaspoons oregano

How to make Italian Sausage Penne Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees. Using non-stick spray. Grease a 3-quart casserole dish and set it aside.

Step 2: After removing the sausage from the casing, place the sausage in a large skillet. Crumble the sausage and cook over medium heat. When done, drain the grease, keeping about 2 tbsp of sausage grease in the pan. Set the sausage aside.

Step 3: Add the chopped onions and garlic to the same pan with the reserved sausage grease and saute for a few minutes until the onions are translucent. Add the diced tomatoes along with basil, oregano, salt, and pepper. Continue to cook over medium heat for another 5 minutes.

Step 4: Return the sausage to the skillet. Bring everything to a boil, then adjust the heat to low. Put the lid on and simmer for about 20 to 30 minutes, stirring often.

Step 5: Following the package directions, cook the pasta until al dente. Drain the pasta when done, rinse, and return to the pan.

Step 6: To the pan with the pasta, add the sausage mixture and half of the mozzarella cheese. Toss well until combined, and the cheese has melted.

Step 7: Into the prepared casserole dish, transfer half of the meal and pasta mixture. On top, sprinkle with cheese and add with the remaining meat and pasta. Sprinkle over the rest of the cheese. Tent the casserole dish with foil. Place in the preheated oven and bake for about 30 minutes or until the cheese is bubbly, and heated through. Uncover and bake for a few minutes more.

Step 8: Remove from the oven when done and serve the casserole right away with salad and garlic bread. Enjoy!

Italian Sausage Penne Casserole

Rebecca PREP TIME: 20 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 20 MINS | SERVINGS: 6 people This Italian Sausage Penne Casserole is packed with amazing flavor… General Recipes Italian Sausage Penne Casserole European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 medium onion, chopped
• 5 cloves of garlic, chopped
• 2-pound packages of Hot Italian Sausage can use Sweet Italian instead
• 24 ounces mozzarella cheese, grated
• 1 16-ounces box of Penne pasta
• 1 28-ounces can of diced tomatoes
• Salt and pepper, to taste
• 1 1/2 teaspoons basil
• 1 1/2 teaspoons oregano

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees. Using non-stick spray. Grease a 3-quart casserole dish and set it aside.

Step 2: After removing the sausage from the casing, place the sausage in a large skillet. Crumble the sausage and cook over medium heat. When done, drain the grease, keeping about 2 tbsp of sausage grease in the pan. Set the sausage aside.

Step 3: Add the chopped onions and garlic to the same pan with the reserved sausage grease and saute for a few minutes until the onions are translucent. Add the diced tomatoes along with basil, oregano, salt, and pepper. Continue to cook over medium heat for another 5 minutes.

Step 4: Return the sausage to the skillet. Bring everything to a boil, then adjust the heat to low. Put the lid on and simmer for about 20 to 30 minutes, stirring often.

Step 5: Following the package directions, cook the pasta until al dente. Drain the pasta when done, rinse, and return to the pan.

Step 6: To the pan with the pasta, add the sausage mixture and half of the mozzarella cheese. Toss well until combined, and the cheese has melted.

Step 7: Into the prepared casserole dish, transfer half of the meal and pasta mixture. On top, sprinkle with cheese and add with the remaining meat and pasta. Sprinkle over the rest of the cheese. Tent the casserole dish with foil. Place in the preheated oven and bake for about 30 minutes or until the cheese is bubbly, and heated through. Uncover and bake for a few minutes more.

Step 8: Remove from the oven when done and serve the casserole right away with salad and garlic bread. Enjoy!

Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 4 SERVINGS

Impressive and insanely delicious! This Cajun Chicken pasta is a copycat of Chili. I can tell you, though, that this is way better!

INGREDIENTS

2 tbsp olive oil, divided

2 boneless, skinless chicken breasts

1 tbsp Cajun seasoning

2 tbsp unsalted butter

1 c. heavy cream, or more, to taste

3 cloves garlic, minced

1/2 tsp lemon zest

1/4 c. freshly grated Parmesan

2 Roma tomatoes, diced

8 oz. penne pasta

2 tbsp chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

HOW TO MAKE CAJUN CHICKEN PASTA

Step 1: Add the chicken in a gallon size ziplock bag along with 1 tbsp olive oil and Cajun seasoning. Seal the bag and shake well.

Step 2: In a grill pan, heat the rest of the 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the chicken to the pan and cook for about 5 to 6 minutes per side, flipping once, until the chicken is completely cooked. Set the cooked chicken aside when done and keep them warm.

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

Step 4: In a saucepan, melt the butter over medium heat. Add the garlic to the melted butter and cook for about 1 to 2 minutes, stirring often, until aromatic.

Step 5: Into the pan, slowly stir in the heavy cream and lemon zest. Continue to cook for 1 to 2 minutes more, stirring constantly until combined. Then, whisk in the Parmesan and cook for another minute or two until slightly thickened. You can add more heavy cream if the mixture turned out too thick. To taste, season with salt and pepper.

Step 6: Add the pasta and gently toss. Serve right away with chicken. If desired, garnish with tomatoes and parsley. Enjoy!

CAJUN CHICKEN PASTA

Rebecca Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 4 SERVINGS Impressive and insanely delicious! This Cajun Chicken pasta is a copycat of… General Recipes CAJUN CHICKEN PASTA European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil, divided
• 2 boneless, skinless chicken breasts
• 1 tbsp Cajun seasoning
• 2 tbsp unsalted butter
• 1 c. heavy cream, or more, to taste
• 3 cloves garlic, minced
• 1/2 tsp lemon zest
• 1/4 c. freshly grated Parmesan
• 2 Roma tomatoes, diced
• 8 oz. penne pasta
• 2 tbsp chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: Add the chicken in a gallon size ziplock bag along with 1 tbsp olive oil and Cajun seasoning. Seal the bag and shake well.

Step 2: In a grill pan, heat the rest of the 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the chicken to the pan and cook for about 5 to 6 minutes per side, flipping once, until the chicken is completely cooked. Set the cooked chicken aside when done and keep them warm.

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

Step 4: In a saucepan, melt the butter over medium heat. Add the garlic to the melted butter and cook for about 1 to 2 minutes, stirring often, until aromatic.

Step 5: Into the pan, slowly stir in the heavy cream and lemon zest. Continue to cook for 1 to 2 minutes more, stirring constantly until combined. Then, whisk in the Parmesan and cook for another minute or two until slightly thickened. You can add more heavy cream if the mixture turned out too thick. To taste, season with salt and pepper.

Step 6: Add the pasta and gently toss. Serve right away with chicken. If desired, garnish with tomatoes and parsley. Enjoy!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4

Anything with bacon and cheese is paradise! This baked crack chicken is a family favorite. Packed with bacon, cheese, chicken, and more. Creamy and overly delicious, you’ll want this over and over again!

Ingredients

4 slices thick-cut bacon, diced

CHICKEN:

4 (1 lb., total) boneless, skinless chicken breasts, pounded to 1/4” thickness

1 tbsp butter

1 tbsp vegetable oil

1/2 tsp smoked or sweet paprika

1/2 tsp garlic powder

salt and fresh ground pepper, to taste

RANCH CREAM CHEESE:

1/4 tsp garlic powder

4 oz. cream cheese, softened

1/4 tsp onion powder

4 oz. shredded cheddar cheese, white or yellow – I use a little of both

1/4 tsp dried dill weed

1/2 tsp dried chives

GARNISH:

sliced green scallions

chopped fresh parsley

How to make Baked Crack Chicken Breasts?

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish and set aside.

Step 2: Cook the diced bacon in a large skillet over medium-high heat until crispy. Set the bacon aside when done, but do not discard the bacon grease.

Step 3: Add the vegetable oil to the same skillet with the rest of the bacon grease and return the skillet to the heat.

Step 4: To about 1/4-inch thickness, pound the chicken breasts and season with salt, pepper, garlic powder, and paprika. To the hot oil, add the chicken breasts (in batches if the pan is not big enough) and sear for about 2 to 3 minutes until golden brown. Turn the chicken breasts to the other side. Add butter to the pan and continue to cook for another 3 minutes. Transfer the chicken breasts when done to the prepared baking dish and set aside.

Step 5: Place the cream cheese, garlic powder, onion powder, dill weed, and chives in a small bowl. Mix well and adjust the seasonings according to taste.

Step 6: Spoon about 2 tbsp cream cheese mixture on each chicken breast, spreading evenly to coat the surface of the chicken breast. Top with half of the bacon and sprinkle with shredded cheese.

Step 7: Place in the preheated oven and bake for about 15 minutes, uncovered, until the chicken is completely cooked and the cheese has melted and lightly brown.

Step 8: When done, remove from the oven and serve right away garnished with the rest of the bacon, some fresh parsley, and scallions. Enjoy!

Notes:

WW FREESTYLE POINTS: 13
Use a low-fat cheddar and light cream cheese to decrease the FREESTYLE POINTS DOWN TO 8-points.

TO FREEZE CRACK CHICKEN:

Cool the cracked chicken completely and place it in a large freezer bag or airtight container. Freeze for up to 3 months.

Thaw the frozen crack chicken in the fridge overnight, then reheat.

Nutrition Facts:

Amount Per Serving (6 oz.)

Calories 492, Calories from Fat 333, Fat 37g57%, Saturated Fat 19g95%, Cholesterol 155mg52%, Sodium 570mg24%, Potassium 548mg16%, Carbohydrates 2g1%, Fiber 0g0%, Sugar 1g1%, Protein 35g70%, Vitamin A 1330IU27%, Vitamin C 5.4 mg7%, Calcium 243mg24%, Iron 1mg6%

Baked Crack Chicken Breasts

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 Anything with bacon and cheese is paradise! This baked crack chicken is a… General Recipes Baked Crack Chicken Breasts European Print This

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

Nutrition facts: 492 calories 37 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 slices thick-cut bacon, diced
• CHICKEN:
• 4 (1 lb., total) boneless, skinless chicken breasts, pounded to 1/4” thickness
• 1 tbsp butter
• 1 tbsp vegetable oil
• 1/2 tsp smoked or sweet paprika
• 1/2 tsp garlic powder
• salt and fresh ground pepper, to taste
• RANCH CREAM CHEESE:
• 1/4 tsp garlic powder
• 4 oz. cream cheese, softened
• 1/4 tsp onion powder
• 4 oz. shredded cheddar cheese, white or yellow - I use a little of both
• 1/4 tsp dried dill weed
• 1/2 tsp dried chives
• GARNISH:
• sliced green scallions
• chopped fresh parsley

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish and set aside.

Step 2: Cook the diced bacon in a large skillet over medium-high heat until crispy. Set the bacon aside when done, but do not discard the bacon grease.

Step 3: Add the vegetable oil to the same skillet with the rest of the bacon grease and return the skillet to the heat.

Step 4: To about 1/4-inch thickness, pound the chicken breasts and season with salt, pepper, garlic powder, and paprika. To the hot oil, add the chicken breasts (in batches if the pan is not big enough) and sear for about 2 to 3 minutes until golden brown. Turn the chicken breasts to the other side. Add butter to the pan and continue to cook for another 3 minutes. Transfer the chicken breasts when done to the prepared baking dish and set aside.

Step 5: Place the cream cheese, garlic powder, onion powder, dill weed, and chives in a small bowl. Mix well and adjust the seasonings according to taste.

Step 6: Spoon about 2 tbsp cream cheese mixture on each chicken breast, spreading evenly to coat the surface of the chicken breast. Top with half of the bacon and sprinkle with shredded cheese.

Step 7: Place in the preheated oven and bake for about 15 minutes, uncovered, until the chicken is completely cooked and the cheese has melted and lightly brown.

Step 8: When done, remove from the oven and serve right away garnished with the rest of the bacon, some fresh parsley, and scallions. Enjoy!

Notes

WW FREESTYLE POINTS: 13 Use a low-fat cheddar and light cream cheese to decrease the FREESTYLE POINTS DOWN TO 8-points. TO FREEZE CRACK CHICKEN: Cool the cracked chicken completely and place it in a large freezer bag or airtight container. Freeze for up to 3 months. Thaw the frozen crack chicken in the fridge overnight, then reheat.

This French onion savory mince has been my family’s favorite for years! My mom used to make this for me when I was younger, and I am doing exactly that for my kids. I love how the simple packet of French onion soup mix effortlessly brings this incredible dish to the top! And not to mention the stringy cheese topping. No wonder why this French onion savory mince is always a huge hit!

Ingredients

1 tablespoon olive oil

500 grams of beef mince

150 grams macaroni

1 brown onion, diced

2 carrots, peeled and diced

1 c. frozen peas

1/4 c. tomato sauce

1 c. grated tasty cheese

40 grams sachet French onion soup mix

How to make French onion savory mince?

Step 1: Prepare the oven. Preheat it to 180 degrees C. Ready an oven-proof baking dish. Grease and set aside.

Step 2: In salted boiling water, cook the macaroni until just al dente. When done, drain the macaroni and set it aside.

Step 3: Heat the oil in a large frypan over medium heat. In the hot oil, add the onion and cook for about 4 minutes until soft. Then, add the beef and continue to cook, breaking the meat into small pieces, until well-browned. Next, add the carrots along with the French onion soup mix and mix well.

Step 4: Into the pan, pour in 2 cups of water. Bring everything to a boil, then decrease the heat. Simmer for about 15 minutes before stirring in the tomato sauce, peas, and drained macaroni.

Step 5: To the prepared baking dish, transfer the mixture and top it with cheese. Place in the preheated oven and bake for about 15 minutes or until golden and the cheese has melted.

NOTES:

Adjust the seasoning according to taste, keeping in mind that the packet soup mixes can be salty.
For extra stretch, add a mix of tastes and mozzarella cheese.

French onion savoury mince

Rebecca This French onion savory mince has been my family’s favorite for years! My mom used to make this for me when I was younger, and I am doing exactly that… General Recipes French onion savoury mince European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 500 grams of beef mince
• 150 grams macaroni
• 1 brown onion, diced
• 2 carrots, peeled and diced
• 1 c. frozen peas
• 1/4 c. tomato sauce
• 1 c. grated tasty cheese
• 40 grams sachet French onion soup mix

Instructions

Step 1: Prepare the oven. Preheat it to 180 degrees C. Ready an oven-proof baking dish. Grease and set aside.

Step 2: In salted boiling water, cook the macaroni until just al dente. When done, drain the macaroni and set it aside.

Step 3: Heat the oil in a large frypan over medium heat. In the hot oil, add the onion and cook for about 4 minutes until soft. Then, add the beef and continue to cook, breaking the meat into small pieces, until well-browned. Next, add the carrots along with the French onion soup mix and mix well.

Step 4: Into the pan, pour in 2 cups of water. Bring everything to a boil, then decrease the heat. Simmer for about 15 minutes before stirring in the tomato sauce, peas, and drained macaroni.

Step 5: To the prepared baking dish, transfer the mixture and top it with cheese. Place in the preheated oven and bake for about 15 minutes or until golden and the cheese has melted.

Notes

Adjust the seasoning according to taste, keeping in mind that the packet soup mixes can be salty. For extra stretch, add a mix of tastes and mozzarella cheese.

Prep Time: 15 mins | Cook Time: 4 hrs 45 mins | Total Time: 5 hrs | Servings: 12

Greek Lasagna is my mom’s favorite. I learned to make Pastitsio from her. We all love the delicious layers of pasta, cinnamon-infused beef, kasseri cheese, and Bechamel. It’s a real treat for all lasagna lovers out there!

Ingredients

4 Eggs

3 lbs ground beef

2 15-oz. cans of tomato sauce

1 large onion, chopped

1 tbsp ground cinnamon

1/2 lb or more kasseri cheese, grated, about 4 c. (or Asiago or an Italian blend) Flora uses a lot of cheese, like a pound!)

1 package of Pastitsio noodles, or Mostaccioli

1 1/2 sticks unsalted butter

coarse kosher salt

5 1/2 c. whole milk

1 c. flour

How to make Pastitsio (Greek Lasagna)?

Step 1: Throw the meat sauce together one day in advance. Start by heating a little olive oil in a large pot over medium heat. Once hot, add the chopped onions and sprinkle with salt. Cook the onions until just translucent. Then, add the ground beef and continue to cook, breaking the meat into small pieces as it cooks, until no longer pink. Next, pour in 2 cans of tomato sauce and add the cinnamon. Stir and let the mixture simmer. To taste, season with salt. Cook the meat sauce for 3 hours, partially covered. Make sure to stir the sauce often. When done, remove from the heat and allow the meat sauce to cool completely. Store in the fridge overnight.

Step 2: The next day, remove the sauce from the fridge and bring it to room temperature.

Step 3: Grate the kasseri cheese to make at least 4 cups and set aside.

Step 4: In a large pot with salted boiling water, cook the noodles a minute or two shy until al dente. Drain the noodles when done and let them cool. Once the noodles are cool enough to handle, place them in a large bowl and add one beaten egg. Mix well using your hands.

Step 5: Prepare the oven. Preheat it to 350 degrees.

Step 6: Drizzle a bit of olive oil into the bottom of a lasagna pan (or other large pans). Alternately, you can grease the pan with cooking spray. In the bottom of the prepared pan, evenly arrange the noodles and sprinkle with 1/3 of the shredded cheese. With the meat mixture, evenly cover the noodles and cheese, but make sure to leave room for the béchamel layer on top. On top of the meat layer, sprinkle another 1/3 of the cheese.

Step 7: For the béchamel sauce, melt 1 stick of butter in a heavy-bottomed large pot. Whisk in the flour for about 1 to 2 minutes. While still stirring, gradually add 5 c. of milk. Continue to cook until the sauce has just begun to boil. Turn the heat off when the sauce starts to bubble.

Step 8: Beat the eggs with a half cup of milk in another bowl using a hand mixer. Slowly add this to the pot while stirring constantly.

Step 9: Resume cooking the sauce over medium-high heat while stirring until thick and bubbly. Turn the heat off once you have reached your desired consistency, and allow the Bechamel to sit for a couple of minutes.

Step 10: Melt a half stick of butter in a small saucepan. Pour the Bechamel over the meat and cheese layer, spreading evenly. On top, sprinkle the rest of the cheese and drizzle with the melted butter.

Step 11: Place in the preheated oven and bake for about 1 hour or until browned and the middle is hot. Broil for about 3 to 5 minutes to encourage browning. Remove from the oven when done and allow the Pastitsio to rest for about 10 minutes, then serve. Enjoy!

Pastitsio (Greek Lasagna)

Rebecca Prep Time: 15 mins | Cook Time: 4 hrs 45 mins | Total Time: 5 hrs | Servings: 12 Greek Lasagna is my mom’s favorite. I learned to make Pastitsio… General Recipes Pastitsio (Greek Lasagna) European Print This

Serves: 12 Prep Time: 15 mins Cooking Time: 4 hrs 45 mins 4 hrs 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 Eggs
• 3 lbs ground beef
• 2 15-oz. cans of tomato sauce
• 1 large onion, chopped
• 1 tbsp ground cinnamon
• 1/2 lb or more kasseri cheese, grated, about 4 c. (or Asiago or an Italian blend) Flora uses a lot of cheese, like a pound!)
• 1 package of Pastitsio noodles, or Mostaccioli
• 1 1/2 sticks unsalted butter
• coarse kosher salt
• 5 1/2 c. whole milk
• 1 c. flour

Instructions

Step 1: Throw the meat sauce together one day in advance. Start by heating a little olive oil in a large pot over medium heat. Once hot, add the chopped onions and sprinkle with salt. Cook the onions until just translucent. Then, add the ground beef and continue to cook, breaking the meat into small pieces as it cooks, until no longer pink. Next, pour in 2 cans of tomato sauce and add the cinnamon. Stir and let the mixture simmer. To taste, season with salt. Cook the meat sauce for 3 hours, partially covered. Make sure to stir the sauce often. When done, remove from the heat and allow the meat sauce to cool completely. Store in the fridge overnight.

Step 2: The next day, remove the sauce from the fridge and bring it to room temperature.

Step 3: Grate the kasseri cheese to make at least 4 cups and set aside.

Step 4: In a large pot with salted boiling water, cook the noodles a minute or two shy until al dente. Drain the noodles when done and let them cool. Once the noodles are cool enough to handle, place them in a large bowl and add one beaten egg. Mix well using your hands.

Step 5: Prepare the oven. Preheat it to 350 degrees.

Step 6: Drizzle a bit of olive oil into the bottom of a lasagna pan (or other large pans). Alternately, you can grease the pan with cooking spray. In the bottom of the prepared pan, evenly arrange the noodles and sprinkle with 1/3 of the shredded cheese. With the meat mixture, evenly cover the noodles and cheese, but make sure to leave room for the béchamel layer on top. On top of the meat layer, sprinkle another 1/3 of the cheese.

Step 7: For the béchamel sauce, melt 1 stick of butter in a heavy-bottomed large pot. Whisk in the flour for about 1 to 2 minutes. While still stirring, gradually add 5 c. of milk. Continue to cook until the sauce has just begun to boil. Turn the heat off when the sauce starts to bubble.

Step 8: Beat the eggs with a half cup of milk in another bowl using a hand mixer. Slowly add this to the pot while stirring constantly.

Step 9: Resume cooking the sauce over medium-high heat while stirring until thick and bubbly. Turn the heat off once you have reached your desired consistency, and allow the Bechamel to sit for a couple of minutes.

Step 10: Melt a half stick of butter in a small saucepan. Pour the Bechamel over the meat and cheese layer, spreading evenly. On top, sprinkle the rest of the cheese and drizzle with the melted butter.

Step 11: Place in the preheated oven and bake for about 1 hour or until browned and the middle is hot. Broil for about 3 to 5 minutes to encourage browning. Remove from the oven when done and allow the Pastitsio to rest for about 10 minutes, then serve. Enjoy!