General Recipes

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings

I fell in love right away with these Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce at first bite! This recipe was by far the best recipe for chicken thighs, I have ever tried. The amazing flavor of the sauce is a sure winner! Just imagine chicken, bacon, and cream in one dish. Isn’t it delicious? Well, you just have to try this recipe and taste perfection yourself. Enjoy!

Ingredients:

Chicken thighs:

1 tsp Italian seasoning dried thyme, oregano

salt and pepper

4 chicken thighs, skin-on, bone-in

1 tbsp vegetable oil

Mushroom sauce:

1 c heavy cream

6 ounces white mushrooms

5 sprigs of fresh thyme

⅛ tsp salt

5 slices bacon, cooked, chopped

Directions:

For the Chicken:

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

Cover the inside of a baking sheet with aluminum foil.

Sprinkle Italian herb seasoning mix, salt, and pepper over the chicken thighs. Toss until completely coated.

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

Add the chicken thighs into the hot skillet, then sear each side for about 5 minutes or until they turn brown. Transfer them onto the prepared baking sheet and arrange them in a single layer skin-side up.

Place the baking sheet in the preheated oven and bake the chicken thighs for about 20 minutes.

For the Mushroom Sauce:

Place a large skillet on the stove and turn the heat to medium. Add vegetable oil and allow it to become hot. Add mushrooms, then sauté for a few minutes until soft.

Add the bacon, then cook for a few minutes as well until crispy.

Add freshly chopped thyme, 1/8 tsp of salt, and heavy cream. Stir and allow the mixture to boil.

Turn the heat down to low, then simmer the sauce for 2 minutes. Remove from the heat.

Remove the chicken thighs from the oven and put them into the skillet with the sauce. Toss to coat.

Serve right away. Enjoy!

Nutrition Facts:

Calories 609 | Fat 55g 85% | Saturated Fat 25g 156% | Cholesterol 210mg 70% | Sodium 366mg 16% | Potassium 465mg 13% | Carbohydrates 4g 1% | Protein 24g 48% | Vitamin A 1020IU 20% | Vitamin C 3.2mg 4% | Calcium 61mg 6% | Iron 1.5mg 8%

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings I fell in love right away with these Chicken Thighs with Creamy… General Recipes Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 609 calories 55 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken thighs:
• 1 tsp Italian seasoning dried thyme, oregano
• salt and pepper
• 4 chicken thighs, skin-on, bone-in
• 1 tbsp vegetable oil
• Mushroom sauce:
• 1 c heavy cream
• 6 ounces white mushrooms
• 5 sprigs of fresh thyme
• ⅛ tsp salt
• 5 slices bacon, cooked, chopped

Instructions

For the Chicken:

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

Cover the inside of a baking sheet with aluminum foil.

Sprinkle Italian herb seasoning mix, salt, and pepper over the chicken thighs. Toss until completely coated.

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

Add the chicken thighs into the hot skillet, then sear each side for about 5 minutes or until they turn brown. Transfer them onto the prepared baking sheet and arrange them in a single layer skin-side up.

Place the baking sheet in the preheated oven and bake the chicken thighs for about 20 minutes.

For the Mushroom Sauce:

Place a large skillet on the stove and turn the heat to medium. Add vegetable oil and allow it to become hot. Add mushrooms, then sauté for a few minutes until soft.

Add the bacon, then cook for a few minutes as well until crispy.

Add freshly chopped thyme, 1/8 tsp of salt, and heavy cream. Stir and allow the mixture to boil.

Turn the heat down to low, then simmer the sauce for 2 minutes. Remove from the heat.

Remove the chicken thighs from the oven and put them into the skillet with the sauce. Toss to coat.

Serve right away. Enjoy!

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 8 Serving

This is the only casserole dish you need! This Amish Country Casserole is made with simple ingredients. It can serve up to 8 people so don’t forget to invite your friends over! Prepare to be amazed in less than an hour. Enjoy!

Ingredients:

1/2 teaspoon Dried Parsley

500 grams of Pasta, your choice (16 ounces)

1 tablespoon of Olive Oil extra-virgin

Salt and Black Pepper, to taste

1/2 teaspoon Paprika

2 teaspoons Garlic, crushed

750 grams of Lean Ground Beef, (1 1/2 lbs.)

600 grams of canned Tomato Soup, condensed (22.6 ounces)

1 Onion, chopped

1 c Milk, (250 ml / 8.45 fl ounces)

Directions:

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

Apply cooking spray to the inside of a large oven-safe casserole dish.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil. Add pasta and a bit of salt, then cook for a few minutes, according to the directions on the package.

Drain and rinse the pasta with cold water to stop the cooking process. Put them back into the pot.

Place a skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the garlic and onion, then sauté for a few minutes until aromatic and soft. Transfer it to the pot with the noodles together with salt, pepper, mushroom soups, and tomato. Stir to combine.

Transfer the mixture to the prepared casserole dish, then sprinkle parsley and paprika on top.

Place the casserole dish in the preheated oven and bake the casserole for about 25 to 30 minutes.

Serve and enjoy!

Nutrition Facts:

Calories410 | Total Fat15g | Saturated Fat5g | Trans Fat0g | Unsaturated Fat7g | Cholesterol87mg | Sodium708mg | Carbohydrates32g | Fiber4g | Sugar4g | Protein35g

Amish Country Casserole

Rebecca Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 8 Serving This is the only casserole dish you need! This Amish Country Casserole… General Recipes Amish Country Casserole European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 410 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 teaspoon Dried Parsley
• 500 grams of Pasta, your choice (16 ounces)
• 1 tablespoon of Olive Oil extra-virgin
• Salt and Black Pepper, to taste
• 1/2 teaspoon Paprika
• 2 teaspoons Garlic, crushed
• 750 grams of Lean Ground Beef, (1 1/2 lbs.)
• 600 grams of canned Tomato Soup, condensed (22.6 ounces)
• 1 Onion, chopped
• 1 c Milk, (250 ml / 8.45 fl ounces)

Instructions

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

Apply cooking spray to the inside of a large oven-safe casserole dish.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil. Add pasta and a bit of salt, then cook for a few minutes, according to the directions on the package.

Drain and rinse the pasta with cold water to stop the cooking process. Put them back into the pot.

Place a skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown.

Add the garlic and onion, then sauté for a few minutes until aromatic and soft. Transfer it to the pot with the noodles together with salt, pepper, mushroom soups, and tomato. Stir to combine.

Transfer the mixture to the prepared casserole dish, then sprinkle parsley and paprika on top.

Place the casserole dish in the preheated oven and bake the casserole for about 25 to 30 minutes.

Serve and enjoy!

Prep Time: 5 mins | Cook Time: 35 mins | Total Time: 40 mins | Yield: 4 Servings

This French Onion Savory Mince is total comfort food! With simple ingredients, you will surely taste perfection in the comfort of your home! This dish is ready in less than an hour!

Ingredients:

1 c frozen peas

40 grams sachet of French onion soup mix

500 grams of beef mince

1 brown onion, diced

1 tablespoon olive oil

150 grams macaroni

2 carrots, peeled and diced

1 c grated tasty cheese

1/4 c tomato sauce

Directions:

Prepare the oven and preheat it to 350 degrees F or 180 degrees C.

Apply cooking spray to the inside of a heat-proof baking dish.

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

Add the macaroni and a bit of salt into the boiling water, then cook for a few minutes just until al dente.

Drain and rinse the macaroni with cold water to stop the cooking process.

Put a large frying pan on the stove and turn the heat to medium. Add oil and allow it to become hot. Add the onions, then sauté for a few minutes until translucent.

Add the beef mince, then cook for a few minutes as well until crumbly and brown.

Add carrots, French onion soup, and 2 cups of water. Stir everything until well blended. Make sure to scrape the bottom of the skillet to get the browned bits. Let the mixture boil.

Turn the heat down to low, then simmer everything for about 15 minutes.

Add the peas, cooked macaroni, and tomato sauce. Toss until coated. Transfer everything to the prepared baking dish and top with a generous amount of cheese.

Place it in the preheated oven and bake for about 15 minutes or until the top turns golden brown. Remove from the oven.

Serve and enjoy!

French Onion Savory Mince

Rebecca Prep Time: 5 mins | Cook Time: 35 mins | Total Time: 40 mins | Yield: 4 Servings This French Onion Savory Mince is total comfort food! With simple ingredients,… General Recipes French Onion Savory Mince European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Instructions

Prepare the oven and preheat it to 350 degrees F or 180 degrees C.

Apply cooking spray to the inside of a heat-proof baking dish.

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

Add the macaroni and a bit of salt into the boiling water, then cook for a few minutes just until al dente.

Drain and rinse the macaroni with cold water to stop the cooking process.

Put a large frying pan on the stove and turn the heat to medium. Add oil and allow it to become hot. Add the onions, then sauté for a few minutes until translucent.

Add the beef mince, then cook for a few minutes as well until crumbly and brown.

Add carrots, French onion soup, and 2 cups of water. Stir everything until well blended. Make sure to scrape the bottom of the skillet to get the browned bits. Let the mixture boil.

Turn the heat down to low, then simmer everything for about 15 minutes.

Add the peas, cooked macaroni, and tomato sauce. Toss until coated. Transfer everything to the prepared baking dish and top with a generous amount of cheese.

Place it in the preheated oven and bake for about 15 minutes or until the top turns golden brown. Remove from the oven.

Serve and enjoy!

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

I can’t think of any reason why you shouldn’t give this recipe a try! It is simply the best and I’m sure everyone is going to love it! It is a total family favorite! Try it now!

Ingredients:

1/4 c baby carrots, julienne

1/2 teaspoon sugar

1 stalk celery or Bok choy sliced

8 ounces spaghetti dry

1 tablespoon oil

1/4 c sliced onions

1/2 teaspoon salt

1 clove garlic, minced

1 tablespoon light soy sauce

8 ounces lean ground beef

SAUCE:

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon dark sesame oil

1 tablespoon dark soy sauce

Directions:

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

Add the spaghetti and a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse the pasta 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 into the hot skillet, then cook for a few minutes until crumbly and brown. Add the garlic and sauté for about a minute or just until aromatic.

Add sugar, salt, and soy sauce. Stir everything until well incorporated. Make sure to scrape the bottom of the skillet to get the browned bits.

Add the onions, Bok choy, and carrots. Stir and cook for a few minutes.

Add the sauce and cooked pasta. Toss everything to coat the noodles.

Serve right away. Enjoy!

Notes:

Leftovers should be kept in the fridge. Reheat them for a few minutes before serving again.

Nutrition Facts:

Serving: 1person | Calories: 348 kcal | Carbohydrates: 45g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 842mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1103IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg

Ground Beef Lo Mein

Rebecca Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 4 Servings I can’t think of any reason why you shouldn’t give this recipe… General Recipes Ground Beef Lo Mein European Print This

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

Nutrition facts: 348 calories 8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 c baby carrots, julienne
• 1/2 teaspoon sugar
• 1 stalk celery or Bok choy sliced
• 8 ounces spaghetti dry
• 1 tablespoon oil
• 1/4 c sliced onions
• 1/2 teaspoon salt
• 1 clove garlic, minced
• 1 tablespoon light soy sauce
• 8 ounces lean ground beef
• SAUCE:
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon dark sesame oil
• 1 tablespoon dark soy sauce

Instructions

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

Add the spaghetti and a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse the pasta 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 into the hot skillet, then cook for a few minutes until crumbly and brown. Add the garlic and sauté for about a minute or just until aromatic.

Add sugar, salt, and soy sauce. Stir everything until well incorporated. Make sure to scrape the bottom of the skillet to get the browned bits.

Add the onions, Bok choy, and carrots. Stir and cook for a few minutes.

Add the sauce and cooked pasta. Toss everything to coat the noodles.

Serve right away. Enjoy!

Notes

Leftovers should be kept in the fridge. Reheat them for a few minutes before serving again.

Prep Time: 30 mins | Cook Time: 8 hrs | Total Time: 8 hrs 30 mins | Yield: 6 Servings

This Crock Pot Beef Stew is very heartwarming! Serve this over rice for dinner, and you have yourself a meal to remember! For me, the sauce is the winner in this dish. A must-try!

Ingredients:

For the meat:

1-2 tsp salt or less, depending on what kind of stock you’re using

2 tbsp flour

1.5 lbs. beef stewing meat in chunks

black pepper to taste

2 tbsp oil

For the gravy:

2 c beef stock

2 tsp Italian seasoning

2 cloves of garlic, sliced

2 tbsp Worcestershire sauce

2 large yellow onions, cut into wedges

4 tbsp tomato paste

1 tbsp maple syrup

¼ c red wine OR use more stock

For the vegetables:

½ c frozen peas, no need to defrost

4 large carrots, peeled, ends trimmed, and cut into chunks

½ lb. brown mushrooms, cleaned and quartered

4 large celery sticks were trimmed and thickly sliced

3 large waxy potatoes, peeled and cut into chunks

Directions:

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

Add the beef into the hot skillet, then sprinkle pepper, flour, and salt on top. Sear for a few minutes until brown. Move them into a 5-quart slow cooker.

Add oil to the same skillet and allow it to become hot. Add the garlic and onions, then sauté for a few minutes until aromatic and translucent.

Add the tomato paste and Italian seasoning, then stir and cook for about a minute to remove the raw taste of the paste.

Add the red wine, then scrape the bottom of the skillet to deglaze it. Stir everything until well incorporated. Let it simmer for a few minutes until the texture of the sauce becomes thick.

Add the stock, maple syrup, and Worcestershire sauce. Stir and let it boil. Transfer it into the slow cooker with the beef together with carrots, mushrooms, and potatoes.

Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting or 4 hours on a high setting. Add the peas and cook for another 10 minutes.

Serve and enjoy!

Notes:

Adding flour makes the texture of the sauce thick.

Feel free to add slurry (cornstarch and water mixture) if you prefer.

Nutrition Facts:

Serving: 1serving (⅙), Calories: 385 kcal | Carbohydrates: 38g | Protein: 32g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 823mg | Fiber: 6g | Sugar: 11g

Crock Pot Beef Stew

Rebecca Prep Time: 30 mins | Cook Time: 8 hrs | Total Time: 8 hrs 30 mins | Yield: 6 Servings This Crock Pot Beef Stew is very heartwarming! Serve this… General Recipes Crock Pot Beef Stew European Print This

Serves: 6 Prep Time: 30 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 385 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the meat:
• 1-2 tsp salt or less, depending on what kind of stock you’re using
• 2 tbsp flour
• 1.5 lbs. beef stewing meat in chunks
• black pepper to taste
• 2 tbsp oil
• For the gravy:
• 2 c beef stock
• 2 tsp Italian seasoning
• 2 cloves of garlic, sliced
• 2 tbsp Worcestershire sauce
• 2 large yellow onions, cut into wedges
• 4 tbsp tomato paste
• 1 tbsp maple syrup
• ¼ c red wine OR use more stock
• For the vegetables:
• ½ c frozen peas, no need to defrost
• 4 large carrots, peeled, ends trimmed, and cut into chunks
• ½ lb. brown mushrooms, cleaned and quartered
• 4 large celery sticks were trimmed and thickly sliced
• 3 large waxy potatoes, peeled and cut into chunks

Instructions

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

Add the beef into the hot skillet, then sprinkle pepper, flour, and salt on top. Sear for a few minutes until brown. Move them into a 5-quart slow cooker.

Add oil to the same skillet and allow it to become hot. Add the garlic and onions, then sauté for a few minutes until aromatic and translucent.

Add the tomato paste and Italian seasoning, then stir and cook for about a minute to remove the raw taste of the paste.

Add the red wine, then scrape the bottom of the skillet to deglaze it. Stir everything until well incorporated. Let it simmer for a few minutes until the texture of the sauce becomes thick.

Add the stock, maple syrup, and Worcestershire sauce. Stir and let it boil. Transfer it into the slow cooker with the beef together with carrots, mushrooms, and potatoes.

Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting or 4 hours on a high setting. Add the peas and cook for another 10 minutes.

Serve and enjoy!

Notes

Adding flour makes the texture of the sauce thick. Feel free to add slurry (cornstarch and water mixture) if you prefer.

Prep Time: 15 mins | Yield: 16 to 18 Servings

These heavenly treats are insanely good! They are a bit crunchy on the outside and super moist on the inside! Enjoy these Fudgy Chocolate Cookies in just minutes!

Ingredients:

1/2 tsp baking powder

1 tsp pure vanilla extract

1/2 tsp salt

2 large Eggs

2/3 c (90g) all-purpose flour

4 tbsp (1/2 stick/57g) unsalted butter

1 1/3 c (225g) semisweet chocolate, roughly chopped

3/4 c (150g) packed light brown sugar

Directions:

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

In an oven-safe bowl, add chocolate and butter. Place it in the microwave and heat it a couple of times at 20-second intervals until completely melted. Stir until well blended.

Add baking powder, salt, and flour into a separate mixing bowl. Whisk everything until well incorporated.

Add vanilla, eggs, and brown sugar into the bowl of a stand mixer. Beat a few times until well blended.

Add the melted chocolate butter into the bowl of the mixer, then beat until well incorporated. Transfer the flour mixture into the bowl as well and beat again until mixed. Place it in the fridge to chill for about half an hour if the texture is too runny.

Use a small spoon to scoop the dough and place it onto the prepared baking sheet. Repeat the process until you get about 18 cookies. Make sure to leave a small space between each cookie.

Place the baking sheet in the preheated oven and bake the cookies for about 9 to 12 minutes or until done.

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

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them on your counter. They can last up to 3 days or 2 months in the freezer.

AMAZINGLY FUDGY CHOCOLATE COOKIES

Rebecca Prep Time: 15 mins | Yield: 16 to 18 Servings These heavenly treats are insanely good! They are a bit crunchy on the outside and super moist on the inside!… General Recipes AMAZINGLY FUDGY CHOCOLATE COOKIES European Print This

Serves: 16-18 Prep Time: 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 tsp baking powder
• 1 tsp pure vanilla extract
• 1/2 tsp salt
• 2 large Eggs
• 2/3 c (90g) all-purpose flour
• 4 tbsp (1/2 stick/57g) unsalted butter
• 1 1/3 c (225g) semisweet chocolate, roughly chopped
• 3/4 c (150g) packed light brown sugar

Instructions

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

In an oven-safe bowl, add chocolate and butter. Place it in the microwave and heat it a couple of times at 20-second intervals until completely melted. Stir until well blended.

Add baking powder, salt, and flour into a separate mixing bowl. Whisk everything until well incorporated.

Add vanilla, eggs, and brown sugar into the bowl of a stand mixer. Beat a few times until well blended.

Add the melted chocolate butter into the bowl of the mixer, then beat until well incorporated. Transfer the flour mixture into the bowl as well and beat again until mixed. Place it in the fridge to chill for about half an hour if the texture is too runny.

Use a small spoon to scoop the dough and place it onto the prepared baking sheet. Repeat the process until you get about 18 cookies. Make sure to leave a small space between each cookie.

Place the baking sheet in the preheated oven and bake the cookies for about 9 to 12 minutes or until done.

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

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them on your counter. They can last up to 3 days or 2 months in the freezer.

Prep Time: 20 mins | Cook Time: 1 hr 15 mins| Total Time: 1 hr 35 mins | Yield: 8 Servings

This Granny’s Classic Meatloaf never gets old! I’ve been making this for years now. My family and I are still in love with it to this day! Everything about this is perfect. From the meatloaf itself to the topping, you will surely love it!

Ingredients:

Meatloaf:

1 tsp thyme

1 c panko bread crumbs

2 cloves garlic (minced)

1 tsp kosher salt

1 large Egg

2 lbs. ground beef

1 c milk

1 medium-sized onion (diced)

1 tbsp butter

1 tbsp Worcestershire sauce

Topping:

1 tbsp brown sugar

1 tbsp spicy brown mustard

½ c ketchup

Directions:

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

Line parchment paper onto a baking sheet.

Place a pan on the stove and turn the heat to medium. Add butter and allow it to melt. Add the onions, then sauté for a few minutes until a bit caramelized.

Add the garlic, then sauté just until aromatic.

Remove the pan from the heat and let the sauteed veggies cool for a few minutes.

Add ground beef, salt, thyme, garlic, Worcestershire sauce, milk, bread crumbs, onion, and egg into a large bowl. Use your hands to mix everything until well incorporated. Transfer the mixture onto the prepared baking sheet and shape it into a meatloaf.

Create crisscross patterns over the meatloaf with a knife. Bake the meatloaf for about 40 minutes.

In a mixing bowl, add ketchup, mustard, and brown sugar. Stir to mix, then brush the meatloaf with it. Bake for another half an hour.

Serve warm and enjoy!

Notes:

Make sure not to overmix the meatloaf. Mix it just until it comes together.

I recommend the use of an instant-read thermometer to check the doneness of the meatloaf. It should read about 160 degrees C.

Nutrition Facts:

Calories: 383 kcal | Carbohydrates: 13g | Protein: 22g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 107mg | Sodium: 633mg | Potassium: 432mg | Sugar: 6g | Vitamin A: 210IU | Vitamin C: 1.5mg | Calcium: 78mg | Iron: 2.9mg

Granny's Classic Meatloaf

Rebecca Prep Time: 20 mins | Cook Time: 1 hr 15 mins| Total Time: 1 hr 35 mins | Yield: 8 Servings This Granny’s Classic Meatloaf never gets old! I’ve been… General Recipes Granny’s Classic Meatloaf European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 383 calories 26 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Meatloaf:
• 1 tsp thyme
• 1 c panko bread crumbs
• 2 cloves garlic (minced)
• 1 tsp kosher salt
• 1 large Egg
• 2 lbs. ground beef
• 1 c milk
• 1 medium-sized onion (diced)
• 1 tbsp butter
• 1 tbsp Worcestershire sauce
• Topping:
• 1 tbsp brown sugar
• 1 tbsp spicy brown mustard
• ½ c ketchup

Instructions

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

Line parchment paper onto a baking sheet.

Place a pan on the stove and turn the heat to medium. Add butter and allow it to melt. Add the onions, then sauté for a few minutes until a bit caramelized.

Add the garlic, then sauté just until aromatic.

Remove the pan from the heat and let the sauteed veggies cool for a few minutes.

Add ground beef, salt, thyme, garlic, Worcestershire sauce, milk, bread crumbs, onion, and egg into a large bowl. Use your hands to mix everything until well incorporated. Transfer the mixture onto the prepared baking sheet and shape it into a meatloaf.

Create crisscross patterns over the meatloaf with a knife. Bake the meatloaf for about 40 minutes.

In a mixing bowl, add ketchup, mustard, and brown sugar. Stir to mix, then brush the meatloaf with it. Bake for another half an hour.

Serve warm and enjoy!

Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Rest Time: 15 mins | Total Time: 2 hrs 15 mins | Yield: 8 Servings

Enjoy the incredible flavors of this Chicken Pot Pie in the comfort of your home! Ready in just about 2 hours, you will not be disappointed with this recipe at all! It has all the ingredients you would want in a pie. Enjoy!

Ingredients:

Chicken:

1/2 tsp salt

1/2 tsp ground black pepper

1 tbsp olive oil

3 lbs. chicken breast

1 tsp dried basil

Pot Pie:

3 c frozen mixed vegetables, thawed and patted dry

1/2 an onion, chopped

A pinch of garlic powder

2/3 c flour

1 beaten Egg

2/3 c butter

Salt and pepper to taste

1 c milk

pie crust Either 4 store-bought- 2 tops and 2 bottoms

3 1/2 c chicken broth

1/2 tsp dried basil

Directions:

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

Sprinkle salt, basil, and pepper over the chicken breasts. Toss to coat.

Lay the chicken breasts into a baking dish and arrange them in a single layer. Drizzle olive oil on top.

Place the baking dish in the preheated oven and bake the chicken breasts for about 25 to 30 minutes.

Remove from the oven and let them cool. Chop into small cuts.

Prepare the crust and let it chill in the fridge while you prepare the other ingredients.

Turn the heat of the oven to about 375 degrees F.

Coat the inside of a 9×13-inch baking dish with butter.

Place a pot on the stove and turn the heat to medium. Add butter and allow it to melt. Add onions, then sauté for a few minutes until soft.

Add flour, then whisk and cook for about a minute. Add chicken broth and whisk until well incorporated.

Add milk and stir until well blended. Let the mixture simmer until the texture becomes thick. This usually takes about a minute.

Stir in the chopped chicken, basil, salt, mixed veggies, pepper, and garlic powder. Remove the pot from the stove.

Sprinkle flour onto a flat surface, then place the dough on it and roll it out.

Lay the crust into the prepared baking dish and press it evenly to the sides and bottom.

Add the sauce over the crust and spread it evenly.

Place the second crust over the sauce and press the sides to seal. Use a fork to poke small holes over the pie. Brush it with egg wash.

Place the pie in the preheated oven and bake for about 30 minutes. Cover it with foil and bake for another 30 minutes.

Remove the pie from the oven and allow it to cool for about 15 minutes on your counter.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1 serving | Calories: 455 kcal | Carbohydrates: 19g | Protein: 42g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 172mg | Sodium: 908mg | Potassium: 921mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4049IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 2mg

Best Chicken Pot Pie

Rebecca Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Rest Time: 15 mins | Total Time: 2 hrs 15 mins | Yield: 8 Servings Enjoy the incredible… General Recipes Best Chicken Pot Pie European Print This

Serves: 8 Prep Time: 30 mins Cooking Time: 1 hr 30 mins 1 hr 30 mins

Nutrition facts: 455 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken:
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp olive oil
• 3 lbs. chicken breast
• 1 tsp dried basil
• Pot Pie:
• 3 c frozen mixed vegetables, thawed and patted dry
• 1/2 an onion, chopped
• A pinch of garlic powder
• 2/3 c flour
• 1 beaten Egg
• 2/3 c butter
• Salt and pepper to taste
• 1 c milk
• pie crust Either 4 store-bought- 2 tops and 2 bottoms
• 3 1/2 c chicken broth
• 1/2 tsp dried basil

Instructions

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

Sprinkle salt, basil, and pepper over the chicken breasts. Toss to coat.

Lay the chicken breasts into a baking dish and arrange them in a single layer. Drizzle olive oil on top.

Place the baking dish in the preheated oven and bake the chicken breasts for about 25 to 30 minutes.

Remove from the oven and let them cool. Chop into small cuts.

Prepare the crust and let it chill in the fridge while you prepare the other ingredients.

Turn the heat of the oven to about 375 degrees F.

Coat the inside of a 9x13-inch baking dish with butter.

Place a pot on the stove and turn the heat to medium. Add butter and allow it to melt. Add onions, then sauté for a few minutes until soft.

Add flour, then whisk and cook for about a minute. Add chicken broth and whisk until well incorporated.

Add milk and stir until well blended. Let the mixture simmer until the texture becomes thick. This usually takes about a minute.

Stir in the chopped chicken, basil, salt, mixed veggies, pepper, and garlic powder. Remove the pot from the stove.

Sprinkle flour onto a flat surface, then place the dough on it and roll it out.

Lay the crust into the prepared baking dish and press it evenly to the sides and bottom.

Add the sauce over the crust and spread it evenly.

Place the second crust over the sauce and press the sides to seal. Use a fork to poke small holes over the pie. Brush it with egg wash.

Place the pie in the preheated oven and bake for about 30 minutes. Cover it with foil and bake for another 30 minutes.

Remove the pie from the oven and allow it to cool for about 15 minutes on your counter.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days or 3 months in the freezer. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 6 Servings

I am so excited to share this recipe with you today because I know that you are going to like it! This Tater Tot Sausage Breakfast Casserole has been a part of my family forever! Made with simple ingredients, you will be glad that you gave this recipe a try. Enjoy!

Ingredients:

1 teaspoon salt

1/4 teaspoon garlic powder

1-1/2 c shredded cheddar cheese

1/2 teaspoon pepper

8 Eggs

1/2 c mozzarella cheese

2 c milk

2 pounds of hot breakfast sausage

1/4 teaspoon onion powder

1 (30-32 ounces) bag of frozen tater tots

Directions:

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

Apply cooking spray to a 9×13-inch baking pan. Make sure to coat the inside well.

Place a large skillet on the stove and turn the heat to medium-high. Add the sausage, then cook for a few minutes or until crumbly and brown.

Remove any fat that surfaces and move the sausage into a bowl.

Add the cheese and tater tots into the bowl with the sausage. Stir everything until well combined. Make sure to melt the cheese completely. Transfer the mixture to the prepared baking pan and spread it evenly.

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

Add the mixture over the tots’ mixture and spread it evenly to cover the entire top.

Place the baking pan in the preheated oven and bake the casserole for about an hour.

Remove from the oven and allow it cool for a few minutes.

Serve and enjoy!

Notes:

Feel free to make the casserole the night before. Make sure to let it cool completely before freezing. Thaw before baking.

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

TATER TOT SAUSAGE BREAKFAST CASSEROLE

Rebecca Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 6 Servings I am so excited to share this recipe with you… General Recipes TATER TOT SAUSAGE BREAKFAST CASSEROLE European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1-1/2 c shredded cheddar cheese
• 1/2 teaspoon pepper
• 8 Eggs
• 1/2 c mozzarella cheese
• 2 c milk
• 2 pounds of hot breakfast sausage
• 1/4 teaspoon onion powder
• 1 (30-32 ounces) bag of frozen tater tots

Instructions

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

Apply cooking spray to a 9×13-inch baking pan. Make sure to coat the inside well.

Place a large skillet on the stove and turn the heat to medium-high. Add the sausage, then cook for a few minutes or until crumbly and brown.

Remove any fat that surfaces and move the sausage into a bowl.

Add the cheese and tater tots into the bowl with the sausage. Stir everything until well combined. Make sure to melt the cheese completely. Transfer the mixture to the prepared baking pan and spread it evenly.

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

Add the mixture over the tots’ mixture and spread it evenly to cover the entire top.

Place the baking pan in the preheated oven and bake the casserole for about an hour.

Remove from the oven and allow it cool for a few minutes.

Serve and enjoy!

Notes

Feel free to make the casserole the night before. Make sure to let it cool completely before freezing. Thaw before baking. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

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

You will be amazed by these delicious treats! Made with only three ingredients, these Crescent Sausage Bites are perfect for any occasion! This is surely a must-try recipe! With 20 servings, everyone gets to taste how scrumptious bites are! You are so in for a treat!

Ingredients:

2 packages of crescent rolls

Dash salt & ground black pepper

1 (8-ounce) package of cream cheese

1-pound hot sausage (pork or turkey)

Directions:

Place a pan on the stove and turn the heat to medium. Add sausage, then cook for a few minutes until brown. Season with a bit of salt and pepper.

Add cream cheese and stir until well blended. Make sure to melt it completely.

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

Roll out one pack of crescent rolls, then lay it onto a baking sheet. Press it gently with your fingers to seal the sides.

Add the sausage mixture on top of the dough and spread it evenly. Make sure to leave about a 1/2-inch border on the sides of the dough.

Roll out the other pack of crescent rolls, then put them over the sausage layer. Press the sides again to seal and secure.

Place the baking sheet in the preheated oven and bake for 15 to 20 minutes or until the top turns golden brown.

Remove from the oven and slice it into even servings.

Serve right away. Enjoy!

Notes:

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

You can serve these delicious treats pretty much any time of the day. Breakfast, lunch, snacks, or even dinner!

3-INGREDIENT CRESCENT SAUSAGE BITES

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 20 Servings You will be amazed by these delicious treats! Made with only three… General Recipes 3-INGREDIENT CRESCENT SAUSAGE BITES European Print This

Serves: 20 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 packages of crescent rolls
• Dash salt & ground black pepper
• 1 (8-ounce) package of cream cheese
• 1-pound hot sausage (pork or turkey)

Instructions

Place a pan on the stove and turn the heat to medium. Add sausage, then cook for a few minutes until brown. Season with a bit of salt and pepper.

Add cream cheese and stir until well blended. Make sure to melt it completely.

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

Roll out one pack of crescent rolls, then lay it onto a baking sheet. Press it gently with your fingers to seal the sides.

Add the sausage mixture on top of the dough and spread it evenly. Make sure to leave about a 1/2-inch border on the sides of the dough.

Roll out the other pack of crescent rolls, then put them over the sausage layer. Press the sides again to seal and secure.

Place the baking sheet in the preheated oven and bake for 15 to 20 minutes or until the top turns golden brown.

Remove from the oven and slice it into even servings.

Serve right away. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. You can serve these delicious treats pretty much any time of the day. Breakfast, lunch, snacks, or even dinner!