General Recipes

Yield: 8 to 10 Servings

This recipe has always been a part of my family since forever! Elders would make this all the time! I am so grateful to them for this recipe because now, I get to share it with you as well! For this, you need to start by mixing sugar and lemon zest through baking the entire cake! This is a step-by-step process that you need to follow! In just about an hour, this Swedish Visiting Cake with Almonds is ready to be devoured! With 10 servings, everyone gets to taste how delicious this cake is. Enjoy!

Ingredients:

1 stick (8 tbsp) unsalted butter, melted and cooled

1 c all-purpose flour

1 tsp pure vanilla extract

1/4 tsp salt

1/2 tsp pure almond extract

1 c sugar, plus extra for sprinkling

About 1/4 c sliced almonds (blanched or not)

2 large Eggs

Grated zest of 1 lemon

Directions:

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

Place the rack in the middle of the oven.

Apply cooking spray to a 9-inch cast-iron skillet.

Add lemon zest and sugar into a mixing bowl. Stir until well blended.

Gradually add the eggs and beat every addition until well incorporated.

Add the extracts and salt, then stir until well blended.

Add flour and stir again until well combined.

Add the melted butter and stir until well blended.

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

Scatter the almonds on top of the batter followed by the sugar.

Place it in the preheated oven and bake for about 25 to 30 minutes or until the top turns golden brown.

Remove the cake from the oven and allow it to rest for about 5 minutes at room temperature.

Serve and enjoy!

Swedish Visiting Cake with Almonds

Rebecca Yield: 8 to 10 Servings This recipe has always been a part of my family since forever! Elders would make this all the time! I am so grateful to them… General Recipes Swedish Visiting Cake with Almonds European Print This

Serves: 8-10

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 stick (8 tbsp) unsalted butter, melted and cooled
• 1 c all-purpose flour
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1/2 tsp pure almond extract
• 1 c sugar, plus extra for sprinkling
• About 1/4 c sliced almonds (blanched or not)
• 2 large Eggs
• Grated zest of 1 lemon

Instructions

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

Place the rack in the middle of the oven.

Apply cooking spray to a 9-inch cast-iron skillet.

Add lemon zest and sugar into a mixing bowl. Stir until well blended.

Gradually add the eggs and beat every addition until well incorporated.

Add the extracts and salt, then stir until well blended.

Add flour and stir again until well combined.

Add the melted butter and stir until well blended.

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

Scatter the almonds on top of the batter followed by the sugar.

Place it in the preheated oven and bake for about 25 to 30 minutes or until the top turns golden brown.

Remove the cake from the oven and allow it to rest for about 5 minutes at room temperature.

Serve and enjoy!

Prep Time: 25 mins | Cook Time: 35 mins | Total Time: 1 hr | Yield: 6 Servings

Lunch or dinner with your loved ones will be awesome again with this Meatloaf in a muffin pan! It will only take you an hour to prepare and cook this. It is a must-try recipe that you will surely love!

Ingredients:

1/2 c soft, fine breadcrumbs

1 large Egg, beaten

1 ½ lb. ground beef chuck

1 medium clove garlic, finely minced

½ c finely chopped onion

1 c ketchup, divided

1 tsp Worcestershire sauce

½ tsp dried thyme

½ tsp dried oregano

½ tsp freshly ground black pepper

Cooking spray, or melted butter, for greasing pan

¾ tsp kosher salt

1 tbsp extra-virgin olive oil

Directions:

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

Apply cooking spray to a muffin pan.

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

Add the onion into the skillet, then cook for 3 minutes or until soft.

Stir in the minced garlic and sauté for about a minute or until aromatic.

Add thyme, oregano, salt, pepper, ground beef, beaten egg, 1/2 cup ketchup, Worcestershire sauce, and breadcrumbs. Use your clean hands to mix everything until well incorporated.

Transfer the sauteed veggies into the bowl with the meat mixture, then stir until well combined.

Fill each muffin cup with the meat mixture. Place them in the preheated oven and bake for 20 minutes.

Add 1 tbsp of ketchup over each meatloaf, then bake for 5 to 10 more minutes.

Remove from the oven. Serve and enjoy!

Notes:

Make sure to finely chop the garlic and onion. They will help keep the meatloaf intact.

Feel free to add finely chopped veggies to this meatloaf recipe.

I highly recommend adding grated cheese over each meatloaf.

Feel free to use chili sauce instead of ketchup if you prefer.

Meatloaf in a muffin pan

Rebecca Prep Time: 25 mins | Cook Time: 35 mins | Total Time: 1 hr | Yield: 6 Servings Lunch or dinner with your loved ones will be awesome again with… General Recipes Meatloaf in a muffin pan European Print This

Serves: 6 Prep Time: 25 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c soft, fine breadcrumbs
• 1 large Egg, beaten
• 1 ½ lb. ground beef chuck
• 1 medium clove garlic, finely minced
• ½ c finely chopped onion
• 1 c ketchup, divided
• 1 tsp Worcestershire sauce
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp freshly ground black pepper
• Cooking spray, or melted butter, for greasing pan
• ¾ tsp kosher salt
• 1 tbsp extra-virgin olive oil

Instructions

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

Apply cooking spray to a muffin pan.

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

Add the onion into the skillet, then cook for 3 minutes or until soft.

Stir in the minced garlic and sauté for about a minute or until aromatic.

Add thyme, oregano, salt, pepper, ground beef, beaten egg, 1/2 cup ketchup, Worcestershire sauce, and breadcrumbs. Use your clean hands to mix everything until well incorporated.

Transfer the sauteed veggies into the bowl with the meat mixture, then stir until well combined.

Fill each muffin cup with the meat mixture. Place them in the preheated oven and bake for 20 minutes.

Add 1 tbsp of ketchup over each meatloaf, then bake for 5 to 10 more minutes.

Remove from the oven. Serve and enjoy!

Notes

Make sure to finely chop the garlic and onion. They will help keep the meatloaf intact. Feel free to add finely chopped veggies to this meatloaf recipe. I highly recommend adding grated cheese over each meatloaf. Feel free to use chili sauce instead of ketchup if you prefer.

Prep Time: 1 hr 15 mins | Cook Time: 30 mins | Total Time: 1 hr 45 mins | Yield: 8 Servings

This Deep-Dish Pizza has always been my go-to recipe whenever I crave a delicious pizza. It is kind of my comfort food! To make this, all you need are these simple ingredients and easy steps. I’m telling you; this will be the best decision you will ever make today. Enjoy!

Ingredients:

8 ounces fresh mozzarella, sliced

1/2 c pizza sauce (I love Muir Glen)

1/2 onion, diced

2 tbsp yellow cornmeal

1/2 c warm water (110-115 degrees F)

1 green pepper, diced

1/2 tsp salt

2 c unbleached all-purpose flour

1/4 c freshly grated Parmesan cheese

1/4 c shredded mozzarella

1 1/2 tsp instant yeast

2 tbsp olive oil

1/2 lb. cooked spicy Italian sausage

2 tbsp butter, melted

Optional: 1 jalapeno, thinly sliced

20 pepperoni slices

Directions:

Add melted butter, flour, water, salt, cornmeal, olive oil, and yeast into the bowl of a stand mixer. Beat everything until well incorporated.

Knead the dough for about 8 minutes or until it becomes smooth and sticky.

Add olive oil into a mixing bowl, then place the dough in it. Cover it with plastic and let it rise for about an hour at room temperature.

Prepare the oven and preheat it to 425 degrees F.

Apply cooking spray to a 9-inch springform pan.

Form the dough into a circle by stretching it out. Lay it into the prepared pan and wrap it with plastic. Allow the dough to rise for 15 more minutes at room temperature.

Stretch it out again, then bake for about 10 minutes or until it turns a bit golden brown.

Remove the crust from the oven and allow it to cool.

Spread sauce over the crust followed by the toppings and mozzarella cheese and Parmesan cheese.

Place it in the preheated oven and bake for about 20 to 25 minutes or until done.

Remove from the oven.

Serve and enjoy!

Note:

You can use your preferred vegetables for this recipe.

My Favorite Deep Dish Pizza Recipe

Rebecca Prep Time: 1 hr 15 mins | Cook Time: 30 mins | Total Time: 1 hr 45 mins | Yield: 8 Servings This Deep-Dish Pizza has always been my go-to… General Recipes My Favorite Deep Dish Pizza Recipe European Print This

Serves: 8 Prep Time: 1 hr 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 ounces fresh mozzarella, sliced
• 1/2 c pizza sauce (I love Muir Glen)
• 1/2 onion, diced
• 2 tbsp yellow cornmeal
• 1/2 c warm water (110-115 degrees F)
• 1 green pepper, diced
• 1/2 tsp salt
• 2 c unbleached all-purpose flour
• 1/4 c freshly grated Parmesan cheese
• 1/4 c shredded mozzarella
• 1 1/2 tsp instant yeast
• 2 tbsp olive oil
• 1/2 lb. cooked spicy Italian sausage
• 2 tbsp butter, melted
• Optional: 1 jalapeno, thinly sliced
• 20 pepperoni slices

Instructions

Add melted butter, flour, water, salt, cornmeal, olive oil, and yeast into the bowl of a stand mixer. Beat everything until well incorporated.

Knead the dough for about 8 minutes or until it becomes smooth and sticky.

Add olive oil into a mixing bowl, then place the dough in it. Cover it with plastic and let it rise for about an hour at room temperature.

Prepare the oven and preheat it to 425 degrees F.

Apply cooking spray to a 9-inch springform pan.

Form the dough into a circle by stretching it out. Lay it into the prepared pan and wrap it with plastic. Allow the dough to rise for 15 more minutes at room temperature.

Stretch it out again, then bake for about 10 minutes or until it turns a bit golden brown.

Remove the crust from the oven and allow it to cool.

Spread sauce over the crust followed by the toppings and mozzarella cheese and Parmesan cheese.

Place it in the preheated oven and bake for about 20 to 25 minutes or until done.

Remove from the oven.

Serve and enjoy!

Notes

You can use your preferred vegetables for this recipe.

Prep Time: 4 hrs | Cook Time: 30 mins | Total Time: 4 hrs 30 mins | Yield: 2 deep dish 9-inch pizzas

This is pizza like you’ve never had before! This Homemade Chicago Style Deep Dish Pizza is the best pizza recipe I have tried so far! I promise you that it is worth all the time and effort. Enjoy!

Ingredients:

Pizza Crust x2:

½ c unsalted butter, divided (¼ c melted, ¼ c softened to room temperature)

Olive oil for coating

1 tbsp granulated sugar

2 ¼ tsp Red Star Platinum yeast

1 ¼ c slightly warm water

3 ¼ c all-purpose flour spoon & leveled

1 ¼ tsp salt

½ c yellow cornmeal

Tomato Sauce for Both Pizzas:

1 28 oz. can of crushed tomatoes

1 tsp dried oregano

¾ tsp salt

1 small onion, grated

¼ tsp granulated sugar

3 garlic cloves, minced

½ tsp crushed red pepper flakes, optional

2 tbsp unsalted butter

Toppings for Both Pizzas:

½ c grated Parmesan cheese

A handful of pepperonis per pizza, 4 slices cooked, optional

Thinly sliced green peppers and/or onions for topping, optional

Cooked and crumbled sausage for topping, optional

Sliced mushrooms for topping, optional

Crumbled bacon, 2 per pizza, optional

4 c shredded mozzarella cheese

Directions:

For the Crust:

In the bowl of a stand mixer, add all the ingredients for the dough beginning with the flour. Beat everything for 7 minutes over medium speed or until well incorporated.

Coat the inside of a bowl with oil, then transfer the dough to it. Cover it with plastic wrap and let it rise for an hour.

Add about 3 tbsp of olive oil to a pizza pan.

Place the dough into the prepared pan and stretch it out to the sides. Cover it once again and let it rest for 15 more minutes.

Prepare the oven and preheat it to 425 degrees F.

Stretch the dough and let it rest for 15 more minutes.

Place it in the preheated oven and bake for about 10 minutes or until it turns a bit brown.

For the Filling:

Drain the tomatoes, then add them to a large bowl. Add the rest of the ingredients for the filling and stir everything until well blended.

Pour the filling into the bottom of the prepared crust and spread it evenly.

Add the mozzarella slices, sausage, and tomato mixture into the prepared crust. Top with grated Parmesan cheese and olive oil.

Place it in the preheated oven and bake for 25 minutes or until done.

Serve and enjoy!

Nutrition Facts:

Calories: 197 kcal | Carbohydrates: 23g | Protein: 9g | Fat: 8g | Cholesterol: 19mg | Sodium: 126mg | Potassium: 262mg | Fiber: 4g | Sugar: 4g | Vitamin C: 44.6mg | Calcium: 160mg | Iron: 1.4mg

Homemade Chicago Style Deep Dish Pizza

Rebecca Prep Time: 4 hrs | Cook Time: 30 mins | Total Time: 4 hrs 30 mins | Yield: 2 deep dish 9-inch pizzas This is pizza like you’ve never had… General Recipes Homemade Chicago Style Deep Dish Pizza European Print This

Prep Time: 4 hrs Cooking Time: 30 mins 30 mins

Nutrition facts: 197 calories 8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Pizza Crust x2:
• ½ c unsalted butter, divided (¼ c melted, ¼ c softened to room temperature)
• Olive oil for coating
• 1 tbsp granulated sugar
• 2 ¼ tsp Red Star Platinum yeast
• 1 ¼ c slightly warm water
• 3 ¼ c all-purpose flour spoon & leveled
• 1 ¼ tsp salt
• ½ c yellow cornmeal
• Tomato Sauce for Both Pizzas:
• 1 28 oz. can of crushed tomatoes
• 1 tsp dried oregano
• ¾ tsp salt
• 1 small onion, grated
• ¼ tsp granulated sugar
• 3 garlic cloves, minced
• ½ tsp crushed red pepper flakes, optional
• 2 tbsp unsalted butter
• Toppings for Both Pizzas:
• ½ c grated Parmesan cheese
• A handful of pepperonis per pizza, 4 slices cooked, optional
• Thinly sliced green peppers and/or onions for topping, optional
• Cooked and crumbled sausage for topping, optional
• Sliced mushrooms for topping, optional
• Crumbled bacon, 2 per pizza, optional
• 4 c shredded mozzarella cheese

Instructions

For the Crust:

In the bowl of a stand mixer, add all the ingredients for the dough beginning with the flour. Beat everything for 7 minutes over medium speed or until well incorporated.

Coat the inside of a bowl with oil, then transfer the dough to it. Cover it with plastic wrap and let it rise for an hour.

Add about 3 tbsp of olive oil to a pizza pan.

Place the dough into the prepared pan and stretch it out to the sides. Cover it once again and let it rest for 15 more minutes.

Prepare the oven and preheat it to 425 degrees F.

Stretch the dough and let it rest for 15 more minutes.

Place it in the preheated oven and bake for about 10 minutes or until it turns a bit brown.

For the Filling:

Drain the tomatoes, then add them to a large bowl. Add the rest of the ingredients for the filling and stir everything until well blended.

Pour the filling into the bottom of the prepared crust and spread it evenly.

Add the mozzarella slices, sausage, and tomato mixture into the prepared crust. Top with grated Parmesan cheese and olive oil.

Place it in the preheated oven and bake for 25 minutes or until done.

Serve and enjoy!

Active Time: 20 mins | Inactive Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 12 to 16 Servings

It’s almost Christmas again! Have you thought of something to serve when that day comes? Well, lucky for you because this recipe I am sharing with you today will be your new favorite! This Praline Christmas Bark is simply the best! The ingredients and steps are very simple. You will surely love it!

Ingredients:

¾ cup pecans, chopped

2 cups semi-sweet chocolate chips

1 cup brown sugar

1 teaspoon vanilla extract

½ teaspoon salt

1 cup (2 sticks) unsalted butter

30-40 saltine crackers

Directions:

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

Apply cooking spray to a 12×17-inch jelly roll pan.

Scatter the Graham crackers into the prepared pan and spread it evenly. Make sure to cover the bottom part.

Place a saucepan on the stove, then add brown sugar and butter. Turn the heat to medium and stir until well blended. Make sure to melt the butter and dissolve the sugar completely. Allow the mixture to boil.

Reduce the heat to low, then simmer the mixture for about a minute or two.

Remove the pan from the heat, then add salt and vanilla extract. Stir until well blended.

Transfer the caramel over the Graham crackers and spread it evenly. Make sure to cover it all.

Scatter the chopped pecans over the caramel layer.

Put the baking dish in the preheated oven and bake for about 7 to 9 minutes or until done.

Remove the bark from the oven and allow it to rest for at least 5 minutes at room temperature.

Mix hot toffee and chocolate chips, then spread them evenly over the bark. Allow it to rest for a few more minutes at room temperature.

Serve and enjoy!

Notes:

Leftovers should be kept in an airtight container. Put them at room temperature or in the freezer.

PRALINE CHRISTMAS BARK Is the Perfect Treat For All Your Holiday Celebrations

Rebecca Active Time: 20 mins | Inactive Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 12 to 16 Servings It’s almost Christmas again! Have you thought of… General Recipes PRALINE CHRISTMAS BARK Is the Perfect Treat For All Your Holiday Celebrations European Print This

Serves: 12-16

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¾ cup pecans, chopped
• 2 cups semi-sweet chocolate chips
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 30-40 saltine crackers

Instructions

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

Apply cooking spray to a 12x17-inch jelly roll pan.

Scatter the Graham crackers into the prepared pan and spread it evenly. Make sure to cover the bottom part.

Place a saucepan on the stove, then add brown sugar and butter. Turn the heat to medium and stir until well blended. Make sure to melt the butter and dissolve the sugar completely. Allow the mixture to boil.

Reduce the heat to low, then simmer the mixture for about a minute or two.

Remove the pan from the heat, then add salt and vanilla extract. Stir until well blended.

Transfer the caramel over the Graham crackers and spread it evenly. Make sure to cover it all.

Scatter the chopped pecans over the caramel layer.

Put the baking dish in the preheated oven and bake for about 7 to 9 minutes or until done.

Remove the bark from the oven and allow it to rest for at least 5 minutes at room temperature.

Mix hot toffee and chocolate chips then spread them evenly over the bark. Allow it to rest for a few more minutes at room temperature.

Serve and enjoy!

Notes

Leftovers should be kept in an airtight container. Put them at room temperature or in the freezer.

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 8 Servings

For a quick and easy dish for the entire family, you have got to give this one a try! Prepare to fall in love in less than an hour. Enjoy!

Ingredients:

1 medium red bell pepper, chopped

2 cups shredded Pepper Jack cheese

2 (4.5 oz.) cans of chopped green chiles

salt and pepper

1 (8 oz.) container of sour cream

1 medium onion, chopped

2 tbsp oil

6 cups cooked rice

1 cup corn kernels, fresh or frozen

1 (10.75 oz.) can of cream of celery soup

Directions:

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

Apply cooking spray to a 9×13-inch baking dish.

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

Add the onion and bell pepper, then sauté for 8 minutes or less until translucent and soft. Remove from the heat.

Add corn, cooked rice, 1/2 of the Pepper Jack Cheese, green chili, soup, and sour cream into the skillet with the sauteed veggies. Stir everything until well incorporated.

Move the mixture into the greased baking dish and spread it evenly.

Cover the baking dish with aluminum foil, then place it in the preheated oven. Bake for half an hour.

Remove the cover, then sprinkle the remaining Pepper Jack cheese on top. Bake for 10 more minutes or until the cheese has melted completely.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve and enjoy!

Notes:

Feel free to use your preferred type of cream of soup.

Any rice will do for this recipe as well.

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

PEPPER JACK RICE BAKE: A QUICK, EASY, AND TASTY RICE DISH FOR THE WHOLE FAMILY

Rebecca Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 8 Servings For a quick and easy dish for the entire family, you have… General Recipes PEPPER JACK RICE BAKE: A QUICK, EASY, AND TASTY RICE DISH FOR THE WHOLE FAMILY European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 medium red bell pepper, chopped
• 2 cups shredded Pepper Jack cheese
• 2 (4.5 oz.) cans of chopped green chiles
• salt and pepper
• 1 (8 oz.) container of sour cream
• 1 medium onion, chopped
• 2 tbsp oil
• 6 cups cooked rice
• 1 cup corn kernels, fresh or frozen
• 1 (10.75 oz.) can of cream of celery soup

Instructions

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

Apply cooking spray to a 9x13-inch baking dish.

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

Add the onion and bell pepper, then sauté for 8 minutes or less until translucent and soft. Remove from the heat.

Add corn, cooked rice, 1/2 of the Pepper Jack Cheese, green chili, soup, and sour cream into the skillet with the sauteed veggies. Stir everything until well incorporated.

Move the mixture into the greased baking dish and spread it evenly.

Cover the baking dish with aluminum foil, then place it in the preheated oven. Bake for half an hour.

Remove the cover, then sprinkle the remaining Pepper Jack cheese on top. Bake for 10 more minutes or until the cheese has melted completely.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve and enjoy!

Notes

Feel free to use your preferred type of cream of soup. Any rice will do for this recipe as well. 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: 10 Servings

The best indeed! This Taco Pasta Casserole will be your new favorite after only one bite! Packed with incredible flavors, this casserole is very difficult not to devour in one sitting! A must-try!

Ingredients:

½ cup shredded cheddar or Mexican blend cheese

2 lbs. of ground meat beef, chicken, and/or turkey

1 ½ cup water or milk

15.5 oz. salsa

2 (1 oz.) packets of taco seasoning (¼ cup if using bulk taco seasoning)

Optional: Add ½ c cream cheese, sour cream, or half & half for a creamier sauce

16 oz. pasta shells

Directions:

Prepare the oven and preheat it to 400 degrees F.

Boil water in a Dutch oven over high heat. Add pasta and a pinch of salt, then cook for a few minutes until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Put it into a large bowl and set aside.

Place the Dutch oven back into the stove and turn the heat to medium. Add ground beef, then stir and cook for a few minutes until brown. Make sure to crumble it while cooking. Discard any accumulated grease.

Bring the pasta back into the pot together with water and a seasoning packet. Stir everything until well incorporated.

Add salsa, then toss to coat the pasta. Scatter a generous amount of shredded cheese over the dish.

Transfer the pot to the preheated oven and bake the Taco Pasta Casserole for about 22 minutes or until the cheese has melted completely.

Remove from the oven and top with your favorite toppings.

Serve hot. 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 either use milk or water for this recipe.

TACO PASTA CASSEROLE – The Best Meal Ever

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 10 Servings The best indeed! This Taco Pasta Casserole will be your new favorite… General Recipes TACO PASTA CASSEROLE – The Best Meal Ever European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup shredded cheddar or Mexican blend cheese
• 2 lbs. of ground meat beef, chicken, and/or turkey
• 1 ½ cup water or milk
• 15.5 oz. salsa
• 2 (1 oz.) packets of taco seasoning (¼ cup if using bulk taco seasoning)
• Optional: Add ½ c cream cheese, sour cream, or half & half for a creamier sauce
• 16 oz. pasta shells

Instructions

Prepare the oven and preheat it to 400 degrees F.

Boil water in a Dutch oven over high heat. Add pasta and a pinch of salt, then cook for a few minutes until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Put it into a large bowl and set aside.

Place the Dutch oven back into the stove and turn the heat to medium. Add ground beef, then stir and cook for a few minutes until brown. Make sure to crumble it while cooking. Discard any accumulated grease.

Bring the pasta back into the pot together with water and a seasoning packet. Stir everything until well incorporated.

Add salsa, then toss to coat the pasta. Scatter a generous amount of shredded cheese over the dish.

Transfer the pot to the preheated oven and bake the Taco Pasta Casserole for about 22 minutes or until the cheese has melted completely.

Remove from the oven and top with your favorite toppings.

Serve hot. 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 either use milk or water for this recipe.

Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 6 to 8 Servings

This Easy Zucchini Tart is just perfect! It is pretty versatile. You can eat it pretty much any time of the day! For breakfast, lunch, or dinner, this zucchini tart is surely going to be a hit! With simple ingredients, you will be amazed by how this can make your day extra special! Try it now!

Ingredients:

2 tsp Dijon mustard

1 tube crescent rolls

1/2 tsp garlic powder

2 Eggs, beaten

2 tbsp butter

1/2 white onion, diced

1 8 ounces package of shredded mozzarella cheese (2 c)

3 medium zucchinis, thinly sliced

1/4 tsp dried basil

1/4 tsp dried oregano

2 tbsp dried parsley, chopped

1/2 tsp salt

1/2 tsp pepper

Directions:

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

Slice the zucchini thinly. You can use a mandolin for this step.

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

Add the zucchini slices and onions, then sauté for about 6 minutes or until soft. Season with basil, oregano, garlic powder, parsley, salt, and pepper to taste.

Add mozzarella cheese, eggs, and zucchini into a large mixing bowl. Toss everything until well combined.

Unwrap the crescent rolls and lay them on a 10-inch pie plate. Press them to the bottom and sides.

Add mustard over the crust and spread it evenly.

Add the filling onto the crust and spread it evenly as well.

Place it in the preheated oven and bake for about 18 to 22 minutes or until done.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve and enjoy!

Easy Zucchini Tart Recipe: How To Make Your Favorite Vegetable Taste Delicious

Rebecca Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 6 to 8 Servings This Easy Zucchini Tart is just perfect! It is pretty… General Recipes Easy Zucchini Tart Recipe: How To Make Your Favorite Vegetable Taste Delicious European Print This

Serves: 6-8 Prep Time: 30 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tsp Dijon mustard
• 1 tube crescent rolls
• 1/2 tsp garlic powder
• 2 Eggs, beaten
• 2 tbsp butter
• 1/2 white onion, diced
• 1 8 ounces package of shredded mozzarella cheese (2 c)
• 3 medium zucchinis, thinly sliced
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 2 tbsp dried parsley, chopped
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

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

Slice the zucchini thinly. You can use a mandolin for this step.

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

Add the zucchini slices and onions, then sauté for about 6 minutes or until soft. Season with basil, oregano, garlic powder, parsley, salt, and pepper to taste.

Add mozzarella cheese, eggs, and zucchini into a large mixing bowl. Toss everything until well combined.

Unwrap the crescent rolls and lay them on a 10-inch pie plate. Press them to the bottom and sides.

Add mustard over the crust and spread it evenly.

Add the filling onto the crust and spread it evenly as well.

Place it in the preheated oven and bake for about 18 to 22 minutes or until done.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve and enjoy!

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

Total comfort food! This is a great addition to your best recipes! It is ready for serving in just an hour and a half. Enjoy!

Ingredients:

To Cook Chicken and Make Broth:

1/2 c carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)

Water to completely cover the chicken in a large stockpot.

1 whole chicken, thawed and cleaned (remove and discard giblets from the cavity)

To Make the Dumplings:

1/2 c plus 2 tbsp all-purpose flour

1 c all-purpose flour

2 heaping tbsp of vegetable shortening

1/2 c HOT water

1 tsp salt

To finish the soup:

Salt and Pepper, to taste (approx. 1 tsp salt, 1/2 tsp pepper)

1 tbsp butter

Two large chicken bouillon cubes

1/4 c water mixed with 2 Tablespoons flour

Directions:

Place a large stock pot on the stove, then add water, chicken, and veggies. Let it boil over high heat.

Reduce the heat to low, then cook everything for about an hour.

Transfer the chicken to a large mixing bowl and allow it to cool. Strain the broth and put it back into the pot.

Remove the skin of the chicken. Slice each chicken into small pieces. Place half of the chicken in the freezer. We won’t be needing them for now.

In the pot with the broth, add about 2 ½ cups of the chicken. Turn the heat to high and allow it to boil again. Add salt, pepper, and bouillon cubes to season.

To make the dumplings, add flour, salt, and shortening to a large bowl. Whisk everything until well incorporated.

Add ½ cup of hot water, then stir until it forms into a soft dough. Divide the dough into 3 pieces and allow them to rest for at least 10 minutes.

Sprinkle flour onto a flat surface, then place the dough on it. Roll each dough into a pie crust.

Slice the dough into small strips. Repeat the process with the rest of the dough.

Place the dumplings and butter into the broth. Stir and cook for a few more minutes. Stir in the slurry (cornstarch and water mixture). Simmer until the texture becomes thick.

Serve right away with French bread. Enjoy!

Nutrition Facts:

Calories 341 Calories from Fat 171 Fat 19g29% Saturated Fat 5g31% Cholesterol 75mg25% Sodium 435mg19% Potassium 230mg7% Carbohydrates 20g7% Protein 20g40% Vitamin A 1515IU30% Vitamin C 2mg2% Calcium 15mg2% Iron 2.1mg12%

Grandma's Southern-Style Chicken n' Dumplings

Rebecca Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Yield: 8 Servings Total comfort food! This is a great addition… General Recipes Grandma’s Southern-Style Chicken n’ Dumplings European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 1 hr 15 mins 1 hr 15 mins

Nutrition facts: 341 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• To Cook Chicken and Make Broth:
• 1/2 c carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
• Water to completely cover the chicken in a large stockpot.
• 1 whole chicken, thawed and cleaned (remove and discard giblets from the cavity)
• To Make the Dumplings:
• 1/2 c plus 2 tbsp all-purpose flour
• 1 c all-purpose flour
• 2 heaping tbsp of vegetable shortening
• 1/2 c HOT water
• 1 tsp salt
• To finish the soup:
• Salt and Pepper, to taste (approx. 1 tsp salt, 1/2 tsp pepper)
• 1 tbsp butter
• Two large chicken bouillon cubes
• 1/4 c water mixed with 2 Tablespoons flour

Instructions

Place a large stock pot on the stove, then add water, chicken, and veggies. Let it boil over high heat.

Reduce the heat to low, then cook everything for about an hour.

Transfer the chicken to a large mixing bowl and allow it to cool. Strain the broth and put it back into the pot.

Remove the skin of the chicken. Slice each chicken into small pieces. Place half of the chicken in the freezer. We won't be needing them for now.

In the pot with the broth, add about 2 ½ cups of the chicken. Turn the heat to high and allow it to boil again. Add salt, pepper, and bouillon cubes to season.

To make the dumplings, add flour, salt, and shortening to a large bowl. Whisk everything until well incorporated.

Add ½ cup of hot water, then stir until it forms into a soft dough. Divide the dough into 3 pieces and allow them to rest for at least 10 minutes.

Sprinkle flour onto a flat surface, then place the dough on it. Roll each dough into a pie crust.

Slice the dough into small strips. Repeat the process with the rest of the dough.

Place the dumplings and butter into the broth. Stir and cook for a few more minutes. Stir in the slurry (cornstarch and water mixture). Simmer until the texture becomes thick.

Serve right away with French bread. Enjoy!

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

The best indeed! This Chicken Pot Pie is all you need to satisfy your cravings today! Prepare to fall in love after one bite. Enjoy!

Ingredients:

Chicken Breast:

1/2 tsp salt

1 tsp dried basil

1/2 tsp ground black pepper

1 tbsp olive oil

3 lbs. chicken breast

Pot Pie:

A pinch of garlic powder

1/2 an onion, chopped

1/2 tsp dried basil

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

1 c milk

3 1/2 c chicken broth

Salt and pepper to taste

1 beaten Egg

3 c frozen mixed vegetables, thawed and patted dry

2/3 c flour

2/3 c butter

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, then drizzle olive oil on top.

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

Remove the chicken breasts from the oven and allow them to cool. Chop into small pieces.

Prepare the crust, then place it inside the fridge to chill for a few minutes while you prepare the other ingredients.

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

Brush 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 and sauté for a few minutes until soft.

Add flour, then whisk and cook for a minute. Add the chicken broth and milk, then whisk until well blended. Let it simmer for about a minute or until the texture becomes thick.

Add the chicken, garlic powder, basil, mixed veggies, salt, and pepper. Stir everything until well incorporated. Remove from the heat.

Sprinkle flour onto a flat surface, then unroll the dough on it.

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

Add the sauce to the prepared crust and spread it evenly.

Place the second crust over the sauce and seal the sides by pressing them with your fingers. Poke small holes on top of the pie and brush it with egg wash.

Place the pie in the preheated oven and bake for half an hour.

Cover the pie with foil, then bake for another half an hour. Remove from the oven.

Let the pie rest for a couple of minutes at room temperature to incorporate all the flavors.

Serve warm. Enjoy!

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

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, then drizzle olive oil on top.

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

Remove the chicken breasts from the oven and allow them to cool. Chop into small pieces.

Prepare the crust, then place it inside the fridge to chill for a few minutes while you prepare the other ingredients.

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

Brush 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 and sauté for a few minutes until soft.

Add flour, then whisk and cook for a minute. Add the chicken broth and milk, then whisk until well blended. Let it simmer for about a minute or until the texture becomes thick.

Add the chicken, garlic powder, basil, mixed veggies, salt, and pepper. Stir everything until well incorporated. Remove from the heat.

Sprinkle flour onto a flat surface, then unroll the dough on it.

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

Add the sauce to the prepared crust and spread it evenly.

Place the second crust over the sauce and seal the sides by pressing them with your fingers. Poke small holes on top of the pie and brush it with egg wash.

Place the pie in the preheated oven and bake for half an hour.

Cover the pie with foil, then bake for another half an hour. Remove from the oven.

Let the pie rest for a couple of minutes at room temperature to incorporate all the flavors.

Serve warm. Enjoy!