General Recipes

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 2 Servings

Nothing beats hot scrambled eggs in the morning! I know you probably have a recipe for scrambled eggs, but you have to consider this one! The key to cooking the best-scrambled eggs is to cook them over low heat. Let them form soft curds and immediately remove them from the heat. You will learn more about it once you read all the steps! You will only need 5 basic ingredients for this recipe. In just 15 minutes, breakfast will surely be amazing. Enjoy!

Ingredients:

Shredded cheese optional

2 teaspoons butter

1 tablespoon milk

Salt & Pepper to taste

4 large Eggs

Directions:

Add milk, eggs, salt, and pepper into a mixing bowl. Whisk everything until well blended.

Place a large nonstick skillet on the stove and turn the heat to medium-low. Add butter and allow it to melt.

Add the egg mixture into the hot skillet and spread it evenly. Leave it to set, then add cheese if you like. Once they form soft curds, immediately remove them from the heat.

Transfer the eggs onto a clean serving plate.

Serve hot. Enjoy!

Notes:

I highly suggest adding freshly chopped herbs for more flavors! You can add cilantro, parsley, basil, or chives!

Picco de Gallo, salsa, and hot sauce are great additions as well!

Adding shredded cheese makes the scrambled eggs creamy!

I highly recommend serving them right away for the best experience.

For a complete meal, try serving these eggs with crispy bacon, sausage, coffee, rice, and bread!

It is important to beat the eggs well before cooking them.

Make sure to cook the eggs over medium-low heat. Do not go higher than that.

Nutrition Facts:

Calories: 165 kcal (8%), Carbohydrates: 1g, Protein: 11g (22%), Fat: 12g (18%), Saturated Fat: 5g (31%), Cholesterol: 338mg (113%), Sodium: 164mg (7%), Potassium: 121mg (3%), Sugar: 1g (1%), Vitamin A: 600IU (12%), Calcium: 59mg (6%), Iron: 2mg (11%)

Scrambled Eggs

Rebecca Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Yield: 2 Servings Nothing beats hot scrambled eggs in the morning! I know you probably… General Recipes Scrambled Eggs European Print This

Serves: 2 Prep Time: 5 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 165 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Shredded cheese optional
• 2 teaspoons butter
• 1 tablespoon milk
• Salt & Pepper to taste
• 4 large Eggs

Instructions

Add milk, eggs, salt, and pepper into a mixing bowl. Whisk everything until well blended.

Place a large nonstick skillet on the stove and turn the heat to medium-low. Add butter and allow it to melt.

Add the egg mixture into the hot skillet and spread it evenly. Leave it to set, then add cheese if you like. Once they form soft curds, immediately remove them from the heat.

Transfer the eggs onto a clean serving plate.

Serve hot. Enjoy!

Notes

I highly suggest adding freshly chopped herbs for more flavors! You can add cilantro, parsley, basil, or chives! Picco de Gallo, salsa, and hot sauce are great additions as well! Adding shredded cheese makes the scrambled eggs creamy! I highly recommend serving them right away for the best experience. For a complete meal, try serving these eggs with crispy bacon, sausage, coffee, rice, and bread! It is important to beat the eggs well before cooking them. Make sure to cook the eggs over medium-low heat. Do not go higher than that.

Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 12 to 16 Servings

I am so excited to share this recipe with you today because I know that you are going to love it! This Buttermilk Blueberry Breakfast Cake is total comfort food for this whole family! Try it now!

Ingredients:

1 c (214 grams) sugar (set aside 1 tbsp for sprinkling)

2 teaspoons baking powder

½ c buttermilk

1 Egg, room temperature

2 c (256 grams) all-purpose flour (set aside 1/4 c of this to toss with the blueberries)

zest 1 large lemon

2 c fresh blueberries, picked over

1 teaspoon kosher salt (I like 1.25 tsp)

1 teaspoon vanilla

½ c (8 tbsp | 4 ounces | 113 grams) unsalted butter, room temperature

Directions:

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

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

Add sugar, lemon zest, and butter into the bowl of a stand mixer. Beat every time until well blended.

Beat in vanilla and egg until well incorporated.

In another bowl, add 1/4 cup of flour and blueberries. Toss to coat the berries.

In another bowl, add the rest of the flour, salt, and baking powder. Whisk everything to combine.

Transfer 1/2 of the flour mixture into the bowl with the batter, then whisk until well blended.

Stir in the buttermilk until well blended.

Add the rest of the flour and coated blueberries, then toss to combine.

Transfer the batter to the greased baking pan and spread it evenly. Top with the reserved sugar.

Place the pan in the preheated oven and bake the batter for about 35 to 45 minutes or until done.

Remove the cake from the oven and allow it to cool for at least 15 minutes.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge or freezer. They can last up to 3 months when frozen. Thaw and reheat for a few minutes before serving again.

You don’t need to thaw frozen berries for this recipe.

Feel free to use your preferred fruit in this cake.

Buttermilk Blueberry Breakfast Cake

Rebecca Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 12 to 16 Servings I am so excited to share this recipe with you… General Recipes Buttermilk Blueberry Breakfast Cake European Print This

Serves: 12-16 Prep Time: 15 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c (214 grams) sugar (set aside 1 tbsp for sprinkling)
• 2 teaspoons baking powder
• ½ c buttermilk
• 1 Egg, room temperature
• 2 c (256 grams) all-purpose flour (set aside 1/4 c of this to toss with the blueberries)
• zest 1 large lemon
• 2 c fresh blueberries, picked over
• 1 teaspoon kosher salt (I like 1.25 tsp)
• 1 teaspoon vanilla
• ½ c (8 tbsp | 4 ounces | 113 grams) unsalted butter, room temperature

Instructions

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

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

Add sugar, lemon zest, and butter into the bowl of a stand mixer. Beat every time until well blended.

Beat in vanilla and egg until well incorporated.

In another bowl, add 1/4 cup of flour and blueberries. Toss to coat the berries.

In another bowl, add the rest of the flour, salt, and baking powder. Whisk everything to combine.

Transfer 1/2 of the flour mixture into the bowl with the batter, then whisk until well blended.

Stir in the buttermilk until well blended.

Add the rest of the flour and coated blueberries, then toss to combine.

Transfer the batter to the greased baking pan and spread it evenly. Top with the reserved sugar.

Place the pan in the preheated oven and bake the batter for about 35 to 45 minutes or until done.

Remove the cake from the oven and allow it to cool for at least 15 minutes.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge or freezer. They can last up to 3 months when frozen. Thaw and reheat for a few minutes before serving again. You don't need to thaw frozen berries for this recipe. Feel free to use your preferred fruit in this cake.

Prep Time: 20 mins | Cook Time: 26 mins | Additional Time: 30 mins | Total Time: 1 hr 16 mins | Yield: 16 Servings

This coconut cake is insanely delicious! You will be amazed by how easy it is to bake this cake. In just about an hour, you will have the best cake ever. Enjoy!

Ingredients:

FOR THE CAKE:

1 tsp vanilla extract

½ tsp almond extract

1 tbsp baking powder

½ tsp kosher salt

¾ c buttermilk

2 ½ c cake flour

¾ c unsalted butter, softened to room temperature

5 Egg whites, room temperature

1 c shredded, sweetened coconut

1 ¾ c granulated sugar

FOR THE FROSTING:

¼ c heavy cream

5 c powdered sugar

1 package (8 oz.) cream cheese, softened to room temperature

2 c shredded, sweetened coconut

½ c unsalted butter, softened

Directions:

Cake:

Prepare the oven and preheat it to 350 degrees F.

Add 1/4 cup of buttermilk and egg whites into a mixing bowl. Whisk until well blended.

Add the almond extracts, butter, vanilla, and sugar into another mixing bowl. Beat for about 2 minutes on medium speed until well blended.

Transfer the dry ingredients into the bowl with the wet ingredients, then beat until well blended.

Stir in the rest of the milk together with the coconut until combined.

Apply cooking spray to the inside of two 9-inch cake pans.

Transfer the batter to the prepared pans and spread it evenly.

Place the pans in the preheated oven and bake for about 26 minutes or until done.

Remove the cakes from the oven and allow them to cool at room temperature.

Frosting:

In the bowl of an electric mixer, add the cream cheese and butter. Beat until well blended.

Add the heavy cream and powdered sugar, then beat again for another 4 minutes or until well incorporated.

Assemble:

Lay one cake onto a cake stand, then top it with a generous amount of the frosting and spread it evenly.

Place the 2nd cake on top, then frost both cakes.

Add coconut to the top and sides of the cake.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge or freezer. They can last for up to 3 months when frozen.

I combined almond extract and vanilla extract for this cake.

Make sure that the egg whites and eggs are at room temperature.

Nutrition Facts:

Amount Per Serving: Calories: 527 | Total Fat: 21g | Saturated Fat: 14g | Trans Fat: 0g | Unsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 231mg | Carbohydrates: 82g | Fiber: 2g | Sugar: 62g | Protein: 4g

Coconut Cake Recipe

Rebecca Prep Time: 20 mins | Cook Time: 26 mins | Additional Time: 30 mins | Total Time: 1 hr 16 mins | Yield: 16 Servings This coconut cake is insanely… General Recipes Coconut Cake Recipe European Print This

Serves: 16 Prep Time: 20 mins Cooking Time: 56 mins 56 mins

Nutrition facts: 527 calories 21 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE CAKE:
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 tbsp baking powder
• ½ tsp kosher salt
• ¾ c buttermilk
• 2 ½ c cake flour
• ¾ c unsalted butter, softened to room temperature
• 5 Egg whites, room temperature
• 1 c shredded, sweetened coconut
• 1 ¾ c granulated sugar
• FOR THE FROSTING:
• ¼ c heavy cream
• 5 c powdered sugar
• 1 package (8 oz.) cream cheese, softened to room temperature
• 2 c shredded, sweetened coconut
• ½ c unsalted butter, softened

Instructions

Cake:

Prepare the oven and preheat it to 350 degrees F.

Add 1/4 cup of buttermilk and egg whites into a mixing bowl. Whisk until well blended.

Add the almond extracts, butter, vanilla, and sugar into another mixing bowl. Beat for about 2 minutes on medium speed until well blended.

Transfer the dry ingredients into the bowl with the wet ingredients, then beat until well blended.

Stir in the rest of the milk together with the coconut until combined.

Apply cooking spray to the inside of two 9-inch cake pans.

Transfer the batter to the prepared pans and spread it evenly.

Place the pans in the preheated oven and bake for about 26 minutes or until done.

Remove the cakes from the oven and allow them to cool at room temperature.

Frosting:

In the bowl of an electric mixer, add the cream cheese and butter. Beat until well blended.

Add the heavy cream and powdered sugar, then beat again for another 4 minutes or until well incorporated.

Assemble:

Lay one cake onto a cake stand, then top it with a generous amount of the frosting and spread it evenly.

Place the 2nd cake on top, then frost both cakes.

Add coconut to the top and sides of the cake.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge or freezer. They can last for up to 3 months when frozen. I combined almond extract and vanilla extract for this cake. Make sure that the egg whites and eggs are at room temperature.

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 8 Servings

It is impossible not to fall in love with this pie, that’s for sure! It will only take you an hour to prepare and bake this spectacular pie. Don’t wait another minute not knowing how delicious it is. Enjoy!

Ingredients:

teaspoons vanilla extract

1 c shredded sweetened coconut

2 c milk

1 c granulated sugar

1/2 c salted butter, softened

4 Eggs

1/2 c all-purpose flour

Directions:

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

Apply cooking spray to the inside of a 9-inch pie pan.

In a large mixing bowl, add flour, vanilla, coconut, sugar, and butter. Beat everything until well incorporated.

Add the milk and eggs, then beat again until well blended.

Transfer the batter to the prepared pie pan and spread it evenly.

Place the pie pan in the preheated oven and bake the batter for about an hour or until the top turns golden brown and a toothpick comes out clean after inserting it in the middle.

Remove the pie from the oven and allow it to cool at room temperature before serving.

Serve and enjoy!

Notes:

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

This pie can last up to 3 months in the freezer.

Feel free to omit the coconut entirely.

Feel free to add ground nutmeg, pumpkin spice, or cinnamon if you like.

A bit of cocoa powder could make this pie even more delicious!

I like to serve this pie the next day. I just put it in the fridge until ready to serve. You should try it as well!

I recommend using a deep-dish pie plate for this recipe.

Nutrition Facts:

Amount Per Serving: CALORIES: 345 | TOTAL FAT: 18g | SATURATED FAT: 12g | TRANS FAT: 1gUNSATURATED FAT: 5g | CHOLESTEROL: 128mg | SODIUM: 186mg | CARBOHYDRATES: 40g | FIBER: 1g | SUGAR: 32g | PROTEIN: 6g

Impossible Pie

Rebecca Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 8 Servings It is impossible not to fall in love with this… General Recipes Impossible Pie European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 345 calories 18 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• teaspoons vanilla extract
• 1 c shredded sweetened coconut
• 2 c milk
• 1 c granulated sugar
• 1/2 c salted butter, softened
• 4 Eggs
• 1/2 c all-purpose flour

Instructions

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

Apply cooking spray to the inside of a 9-inch pie pan.

In a large mixing bowl, add flour, vanilla, coconut, sugar, and butter. Beat everything until well incorporated.

Add the milk and eggs, then beat again until well blended.

Transfer the batter to the prepared pie pan and spread it evenly.

Place the pie pan in the preheated oven and bake the batter for about an hour or until the top turns golden brown and a toothpick comes out clean after inserting it in the middle.

Remove the pie from the oven and allow it to cool at room temperature before serving.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. This pie can last up to 3 months in the freezer. Feel free to omit the coconut entirely. Feel free to add ground nutmeg, pumpkin spice, or cinnamon if you like. A bit of cocoa powder could make this pie even more delicious! I like to serve this pie the next day. I just put it in the fridge until ready to serve. You should try it as well! I recommend using a deep-dish pie plate for this recipe.

Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Yield: 4 Servings

This recipe was made easy with the use of the Air Fryer! If you haven’t tried this way of baking potatoes, then you are so missing out! It happens to be the best thing ever! All you need to do is to season the potatoes and put them into the fryer. Let it do its thing for about 30 minutes. That’s it! You will surely love this recipe! Also, I listed some topping ideas at the bottom to go with these baked potatoes! If you are a proud owner of an Air Fryer, like me, you do not want to skip this recipe. You will be amazed by how awesome it is. Enjoy!

Ingredients:

2 tbsp olive oil

4 medium potatoes

salt and pepper, to taste

Directions:

In a large mixing bowl, add the 4 medium potatoes, salt, pepper, and olive oil. Toss the potatoes until completely covered with the oil and seasonings.

Transfer the coated potatoes to the basket of the Air Fryer. Cook them for about 30 minutes at over 400 degrees F.

Flip the potatoes and cook for 15 more minutes or until they are easily pierced with a fork.

Serve hot with your favorite toppings. Enjoy!

Notes:

Make sure to leave a small space between each potato in the air fryer to cook them all evenly.

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

Reheat in the oven to 400 degrees F for about 5 minutes.

Here are some topping ideas you can try to serve with the Air Fryer Baked Potatoes:

Chicken

Pico de Gallo

Chili

Cheese

Ham

Butter

Salad Dressing

Chives

Sour Cream

Bacon

Taco Meat

Chopped Red Onion

Broccoli

Nutrition Facts:

Amount Per Serving: CALORIES: 221 | TOTAL FAT: 7g | SATURATED FAT: 1g | TRANS FAT: 0g | UNSATURATED FAT: 6g | CHOLESTEROL: 0mg | SODIUM: 91mg | CARBOHYDRATES: 37g | FIBER: 4g | SUGAR: 2g | PROTEIN: 4g

AIR FRYER BAKED POTATO

Rebecca Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Yield: 4 Servings This recipe was made easy with the use of the Air Fryer!… General Recipes AIR FRYER BAKED POTATO European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 221 calories 7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 4 medium potatoes
• salt and pepper, to taste

Instructions

In a large mixing bowl, add the 4 medium potatoes, salt, pepper, and olive oil. Toss the potatoes until completely covered with the oil and seasonings.

Transfer the coated potatoes to the basket of the Air Fryer. Cook them for about 30 minutes at over 400 degrees F.

Flip the potatoes and cook for 15 more minutes or until they are easily pierced with a fork.

Serve hot with your favorite toppings. Enjoy!

Notes

Make sure to leave a small space between each potato in the air fryer to cook them all evenly. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Reheat in the oven to 400 degrees F for about 5 minutes. Here are some topping ideas you can try to serve with the Air Fryer Baked Potatoes: Chicken Pico de Gallo Chili Cheese Ham Butter Salad Dressing Chives Sour Cream Bacon Taco Meat Chopped Red Onion Broccoli

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings

These Maple Pecan Roasted Sweet Potato Slices are the best side dish ever! I’ve been making these heavenly treats forever! They are kind of a family favorite that’s why I always make sure to have all the ingredients ready at all times! It will only take you 40 minutes to prepare and bake these treats. This recipe can yield up to 6 servings so make sure to double the ingredients if you are serving more than that. Enjoy!

Ingredients:

½ c chopped pecans

1 tbsp brown sugar, more or less to taste

¼ c maple syrup

2 tbsp melted butter

salt and pepper to taste

2 lbs. sweet potatoes, scrubbed, peeled if desired, and sliced crosswise into ½-inch rounds

Directions:

Prepare the oven and preheat it to 225 degrees C or 450 degrees F.

Line the inside of a rimmed baking sheet with aluminum foil.

In a large container, add the sweet potatoes, salt, pepper, and melted butter. Toss to coat.

Transfer the coated sweet potatoes onto the prepared baking sheet and spread it evenly.

Place the baking sheet in the preheated oven and bake the sweet potatoes for about 20 minutes or until they turn golden brown.

In a mixing bowl, add the chopped pecans, maple syrup, and brown sugar. Stir everything until well blended.

Turn the sweet potatoes, then top each with the maple syrup mixture. Bake for 5 more minutes. Remove from the oven.

Serve and enjoy!

Notes:

Feel free to use coconut oil instead of butter.

You can also use walnuts instead of pecans.

You can make this ahead of time. Just keep them in the fridge until ready to bake.

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1serving Calories: 278 kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 577mg | Fiber: 5g | Sugar: 17g | Vitamin A: 21450IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg

Maple Pecan Roasted Sweet Potato Slices

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings These Maple Pecan Roasted Sweet Potato Slices are the best side dish… General Recipes Maple Pecan Roasted Sweet Potato Slices European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 278 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ c chopped pecans
• 1 tbsp brown sugar, more or less to taste
• ¼ c maple syrup
• 2 tbsp melted butter
• salt and pepper to taste
• 2 lbs. sweet potatoes, scrubbed, peeled if desired, and sliced crosswise into ½-inch rounds

Instructions

Prepare the oven and preheat it to 225 degrees C or 450 degrees F.

Line the inside of a rimmed baking sheet with aluminum foil.

In a large container, add the sweet potatoes, salt, pepper, and melted butter. Toss to coat.

Transfer the coated sweet potatoes onto the prepared baking sheet and spread it evenly.

Place the baking sheet in the preheated oven and bake the sweet potatoes for about 20 minutes or until they turn golden brown.

In a mixing bowl, add the chopped pecans, maple syrup, and brown sugar. Stir everything until well blended.

Turn the sweet potatoes, then top each with the maple syrup mixture. Bake for 5 more minutes. Remove from the oven.

Serve and enjoy!

Notes

Feel free to use coconut oil instead of butter. You can also use walnuts instead of pecans. You can make this ahead of time. Just keep them in the fridge until ready to bake. Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 4 to 5 Servings

I love this Texas Caviar so much! I’ve been making this for years now and I’m still in love with it to this day! Whenever I have guests over, I always make sure to serve this. They are impressed all the time! You need to try this recipe. It is simply the best, I’m telling you!

Ingredients:

For The Dressing:

½ tsp smoked paprika, sweet or hot

2 cloves of garlic, minced

¾ tsp kosher salt

¼ c olive oil

½ tsp honey

4 tbsp lime juice, freshly squeezed

1 tsp ground cumin

1 tbsp lime zest

For The Caviar Dip:

3 small bell peppers, chopped (approx. ¼ c)

1 small jalapeno pepper, seeded and chopped

1 15-ounce can of black beans, drained and rinsed

3 scallions, both white and green parts are chopped

½ ripe avocado, cut into small cubes

½ c fresh cilantro rinsed and chopped

½ c whole corn kernels I used canned corn, but drained it first

½ c cherry tomatoes, sliced thinly

⅓ c red onion, chopped finely or diced

1 15-ounce can of black-eyed peas, drained and rinsed

To Serve With (Optional)

Tortilla Chips

Your favorite hot sauce

Directions:

For the Dressing:

In a mixing bowl, add garlic, honey, oil, ground cumin, lime juice, salt, honey, and smoked paprika. Stir everything until well incorporated.

For the Dip:

In a large mixing bowl, bell peppers, black beans, scallions, black-eyed peas, fresh cilantro, avocado, jalapeno pepper, corn kernels, and cherry tomatoes. Stir everything until well combined.

Add the dressing on top of the salad, then toss to coat. Taste, then add more seasonings if needed.

Add a bit of hot sauce, then toss to combine.

Serve right away with tortilla chips. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days.

Feel free to use maple syrup in exchange for honey to make this vegan.

Nutrition Facts:

Calories: 167 kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 357mg | Potassium: 264mg | Fiber: 3g | Sugar: 3g | Vitamin A: 947IU | Vitamin C: 35mg | Calcium: 16mg | Iron: 1mg

Texas Caviar Recipe

Rebecca Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 4 to 5 Servings I love this Texas Caviar so much! I’ve been making… General Recipes Texas Caviar Recipe European Print This

Serves: 4-5 Prep Time: 20 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 167 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For The Dressing:
• ½ tsp smoked paprika, sweet or hot
• 2 cloves of garlic, minced
• ¾ tsp kosher salt
• ¼ c olive oil
• ½ tsp honey
• 4 tbsp lime juice, freshly squeezed
• 1 tsp ground cumin
• 1 tbsp lime zest
• For The Caviar Dip:
• 3 small bell peppers, chopped (approx. ¼ c)
• 1 small jalapeno pepper, seeded and chopped
• 1 15-ounce can of black beans, drained and rinsed
• 3 scallions, both white and green parts are chopped
• ½ ripe avocado, cut into small cubes
• ½ c fresh cilantro rinsed and chopped
• ½ c whole corn kernels I used canned corn, but drained it first
• ½ c cherry tomatoes, sliced thinly
• ⅓ c red onion, chopped finely or diced
• 1 15-ounce can of black-eyed peas, drained and rinsed
• To Serve With (Optional)
• Tortilla Chips
• Your favorite hot sauce

Instructions

For the Dressing:

In a mixing bowl, add garlic, honey, oil, ground cumin, lime juice, salt, honey, and smoked paprika. Stir everything until well incorporated.

For the Dip:

In a large mixing bowl, bell peppers, black beans, scallions, black-eyed peas, fresh cilantro, avocado, jalapeno pepper, corn kernels, and cherry tomatoes. Stir everything until well combined.

Add the dressing on top of the salad, then toss to coat. Taste, then add more seasonings if needed.

Add a bit of hot sauce, then toss to combine.

Serve right away with tortilla chips. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days.

Feel free to use maple syrup in exchange for honey to make this vegan.

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Feel free to use maple syrup in exchange for honey to make this vegan.

Total Time: 30 mins | Yield: 4 Servings

Meat and potatoes in one dish? Yes, please! This is one of my comfort foods! This Potato Kielbasa Skillet is perfect to eat pretty much any time of the day! You will not be disappointed with this at all. Enjoy!

Ingredients:

1/4 tsp pepper

1 tbsp olive oil

5 bacon strips, cooked and crumbled

3/4 lb. smoked kielbasa or Polish sausage, cut into 1/4-inch slices

1 lb. red potatoes (3-4 medium), cut into 1-inch pieces

2 tbsp cider vinegar

4 c fresh baby spinach

1-1/2 tsp minced fresh thyme or 1/2 tsp dried thyme

1/2 c chopped onion

1 tbsp Dijon mustard

3 tbsp water

2 tbsp brown sugar

Directions:

Put water and the potatoes into a heat-proof bowl.

Cover the bowl, then place it in the microwave and heat for about 4 minutes on a high setting or until fork-tender.

Remove the bowl from the microwave and drain the water.

In a mixing bowl, add thyme, sugar, pepper, mustard, and vinegar. Stir everything until well blended.

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

Add the kielbasa and onions into the hot skillet, then cook for a few minutes until brown and soft.

Put the potatoes, then stir and cook for 5 more minutes or until they turn brown.

Add the sugar mixture and stir until well blended. Allow the mixture to boil.

Turn the heat down to low, then simmer the Potato Kielbasa for another 2 minutes. Make sure to stir from time to time.

Add the spinach, then stir and cook until completely wilted.

Add the bacon and stir until well combined. Remove the skillet from the heat. Dish out!

Serve right away. Enjoy!

Notes:

You can use Italian sausage links for this recipe if you prefer.

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

Nutrition Facts:

1-1/2 cups, 472 Calories | 31g Fat (10g saturated fat) | 66mg Cholesterol | 873mg Sodium | 31g Carbohydrate (10g sugars, 3g fiber) | 17g Protein

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings

Pasta, ground beef, and a lot more made this incredible dish a total family comfort food! Ready in just half an hour. You have got to give this recipe a try. Enjoy!

Ingredients:

1 tbsp Worcestershire sauce

1/2 lb. large shells of pasta

3/4 c water

4 cloves garlic (minced)

1 tbsp canola oil

1 tsp red pepper flakes

1 lb. ground beef

1 yellow onion (diced)

1 c jarred salsa

1/2 tsp dried oregano

Salt to taste

2 tbsp taco seasoning

Pepper to taste

1 1/2 c cheddar cheese (shredded)

Garnish:

Chopped parsley

Sour cream

Cheese

Crushed tortilla chips

Directions:

Refer to the directions provided on the package of pasta shells on how to cook them. Drain and rinse with cold water to stop the cooking process.

Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Add the ground beef, then cook for a few minutes until crumbly and brown.

Leave about 2 tbsp of the grease in the skillet and remove the rest.

Add the garlic and onion into the skillet, then sauté for a few minutes until aromatic and translucent.

Stir in the dried oregano, taco seasoning, Worcestershire sauce, red pepper flakes, salt, and pepper until well incorporated.

Stir in 3/4 cup of water and simmer the mixture for a few more minutes.

Add the cooked pasta shells, then toss to coat.

Stir in the cheese and salsa until well blended. Dish out!

Serve and enjoy!

Notes:

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

Lean ground beef is the best choice for this recipe.

Add water if the texture of the sauce becomes too thick or tomato paste to thin it out.

You can add milk instead of water if you prefer.

Nutrition Facts:

Calories: 432 kcal | Carbohydrates: 34g | Protein: 25g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 634mg | Potassium: 486mg | Fiber: 2g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 2.9mg | Calcium: 162mg | Iron: 2.6mg

Cheesy Taco Pasta

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings Pasta, ground beef, and a lot more made this incredible dish a… General Recipes Cheesy Taco Pasta European Print This

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

Nutrition facts: 432 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp Worcestershire sauce
• 1/2 lb. large shells of pasta
• 3/4 c water
• 4 cloves garlic (minced)
• 1 tbsp canola oil
• 1 tsp red pepper flakes
• 1 lb. ground beef
• 1 yellow onion (diced)
• 1 c jarred salsa
• 1/2 tsp dried oregano
• Salt to taste
• 2 tbsp taco seasoning
• Pepper to taste
• 1 1/2 c cheddar cheese (shredded)
• Garnish:
• Chopped parsley
• Sour cream
• Cheese
• Crushed tortilla chips

Instructions

Refer to the directions provided on the package of pasta shells on how to cook them. Drain and rinse with cold water to stop the cooking process.

Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot. Add the ground beef, then cook for a few minutes until crumbly and brown.

Leave about 2 tbsp of the grease in the skillet and remove the rest.

Add the garlic and onion into the skillet, then sauté for a few minutes until aromatic and translucent.

Stir in the dried oregano, taco seasoning, Worcestershire sauce, red pepper flakes, salt, and pepper until well incorporated.

Stir in 3/4 cup of water and simmer the mixture for a few more minutes.

Add the cooked pasta shells, then toss to coat.

Stir in the cheese and salsa until well blended. Dish out!

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Lean ground beef is the best choice for this recipe. Add water if the texture of the sauce becomes too thick or tomato paste to thin it out. You can add milk instead of water if you prefer.

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 24 Servings

Loaded with amazing flavors, this Mini Quiche is perfect as an appetizer! It will only take you less than an hour to prepare and cook this. Enjoy quality food in the comfort of your home!

Ingredients:

cooking spray

1/2 c heavy cream

3 Eggs

1/8 tsp pepper

3 pie crust rounds

1/4 tsp salt

Greek:

3 tbsp feta cheese, crumbled

1/2 c cooked spinach with excess water removed, coarsely chopped

1 tsp fresh dill, minced

1/4 c roasted red bell peppers, finely chopped

Ham & Cheese:

1 tbsp fresh parsley, minced

1/3 c Swiss cheese, shredded

1/4 c ham, diced

Bacon:

1/3 c cheddar cheese, shredded

2 tbsp green onions, sliced

1/4 c bacon, cooked and crumbled

Directions:

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

Apply cooking spray to the inside of a 24-inch cup muffin tin.

Sprinkle flour onto a flat surface, then place the pie crust on it and roll it out. Slice it into circles. You should get about 12 pieces out of it.

Add the crust to each of the muffin cups.

In a mixing bowl, add cream, salt, pepper, and eggs. Whisk everything until well incorporated.

Fill 8 muffin cups with feta cheese, spinach, dill, and roasted peppers. Fill each with ham, cheese, parsley, bacon, green onions, and cheese. Lastly, fill each with the egg mixture.

Bake for about 25 minutes or until cooked through.

Remove the Mini Quiches from the oven.

Serve and enjoy!

Notes:

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

They can last up to 3 days in the fridge or 2 months in the freezer.

Nutrition Facts:

Calories: 52 kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 107mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

Mini Quiche

Rebecca Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 24 Servings Loaded with amazing flavors, this Mini Quiche is perfect as an appetizer!… General Recipes Mini Quiche European Print This

Serves: 24 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 52 calories 4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• cooking spray
• 1/2 c heavy cream
• 3 Eggs
• 1/8 tsp pepper
• 3 pie crust rounds
• 1/4 tsp salt
• Greek:
• 3 tbsp feta cheese, crumbled
• 1/2 c cooked spinach with excess water removed, coarsely chopped
• 1 tsp fresh dill, minced
• 1/4 c roasted red bell peppers, finely chopped
• Ham & Cheese:
• 1 tbsp fresh parsley, minced
• 1/3 c Swiss cheese, shredded
• 1/4 c ham, diced
• Bacon:
• 1/3 c cheddar cheese, shredded
• 2 tbsp green onions, sliced
• 1/4 c bacon, cooked and crumbled

Instructions

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

Apply cooking spray to the inside of a 24-inch cup muffin tin.

Sprinkle flour onto a flat surface, then place the pie crust on it and roll it out. Slice it into circles. You should get about 12 pieces out of it.

Add the crust to each of the muffin cups.

In a mixing bowl, add cream, salt, pepper, and eggs. Whisk everything until well incorporated.

Fill 8 muffin cups with feta cheese, spinach, dill, and roasted peppers. Fill each with ham, cheese, parsley, bacon, green onions, and cheese. Lastly, fill each with the egg mixture.

Bake for about 25 minutes or until cooked through.

Remove the Mini Quiches from the oven.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. They can last up to 3 days in the fridge or 2 months in the freezer.