General Recipes

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 8 Servings

If you are having guests over, then this recipe is one to try! Surprise everyone with this Cheesy Spinach and Artichoke Pinwheels! You will not be disappointed with this recipe at all! These delicious treats will take you to flavor town, for sure. Enjoy!

Ingredients:

1/4 c freshly grated Parmesan

1 c shredded mozzarella cheese

2 (8 oz.) tubes of crescent rolls

1 large Egg, beaten

1 c sour cream

2 c baby spinach, chopped

1/3 c mayonnaise

1/2 tsp garlic powder

1 (14 oz.) can of artichoke hearts, drained and chopped

2 tbsp chopped fresh parsley leaves

1/4 tsp onion powder

Kosher salt and freshly ground black pepper, to taste

Directions:

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

Apply cooking spray to a pie plate.

Add sour cream, artichoke hearts, onion powder, garlic powder, spinach, mayonnaise, salt, and pepper into a mixing bowl.

Stir everything until well incorporated.

Add Parmesan cheese and mozzarella cheese. Stir until well blended.

Roll out the crescent rolls, then press the sides and seal them. They should shape into about 13×8-inch rectangles.

Add the artichoke mixture on top and spread it evenly.

Roll the bottom of the roll towards the other end. Seal the sides by pressing them. Slice it into 8 portions.

Lay them into the greased pie plate, then top with beaten egg.

Place the pie plate in the preheated oven and bake the pinwheels for about 20 to 25 minutes or until they turn golden brown.

Remove the Cheesy Spinach and Artichoke Pinwheels from the oven and allow them to rest for a few minutes at room temperature.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

CHEESY SPINACH AND ARTICHOKE PINWHEELS

Rebecca Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 8 Servings If you are having guests over, then this recipe is one to… General Recipes CHEESY SPINACH AND ARTICHOKE PINWHEELS European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 c freshly grated Parmesan
• 1 c shredded mozzarella cheese
• 2 (8 oz.) tubes of crescent rolls
• 1 large Egg, beaten
• 1 c sour cream
• 2 c baby spinach, chopped
• 1/3 c mayonnaise
• 1/2 tsp garlic powder
• 1 (14 oz.) can of artichoke hearts, drained and chopped
• 2 tbsp chopped fresh parsley leaves
• 1/4 tsp onion powder
• Kosher salt and freshly ground black pepper, to taste

Instructions

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

Apply cooking spray to a pie plate.

Add sour cream, artichoke hearts, onion powder, garlic powder, spinach, mayonnaise, salt, and pepper into a mixing bowl.

Stir everything until well incorporated.

Add Parmesan cheese and mozzarella cheese. Stir until well blended.

Roll out the crescent rolls, then press the sides and seal them. They should shape into about 13x8-inch rectangles.

Add the artichoke mixture on top and spread it evenly.

Roll the bottom of the roll towards the other end. Seal the sides by pressing them. Slice it into 8 portions.

Lay them into the greased pie plate, then top with beaten egg.

Place the pie plate in the preheated oven and bake the pinwheels for about 20 to 25 minutes or until they turn golden brown.

Remove the Cheesy Spinach and Artichoke Pinwheels from the oven and allow them to rest for a few minutes at room temperature.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Prep Time: 7 mins | Cook Time: 23 mins | Total Time: 30 mins

These delicious treats never fail to make our every meal complete! This recipe is super easy to prepare and cook. It requires a very simple set of ingredients. Ready in just 30 minutes, this recipe is surely a must-try!

Ingredients:

Meatballs:

1/4 c seasoned bread crumbs

1/4 teaspoon ground allspice

2 teaspoons dried parsley

2 tablespoons milk

1 clove garlic, minced

1/4 teaspoon ground nutmeg

1 large Egg

1/2 teaspoon salt

1.5-pound ground beef

1/4 teaspoon ground pepper

1 small onion, finely chopped

Dijon Gravy:

2 tablespoons all-purpose flour

1 1/2 c beef broth

1 c milk

2 teaspoons Dijon mustard

3 tablespoons salted butter

Directions:

Add all the ingredients for the meatballs into a large mixing bowl. Coat your hands with a bit of oil, and mix everything until well incorporated. Make meatballs out of the mixture.

Place the meatballs onto a baking sheet and arrange them in a single layer.

Place the baking sheet in the freezer and let the meatballs chill for at least 10 minutes.

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

Add the meatballs into the hot skillet, then cook each side for a few minutes until they turn brown.

Remove the meatballs from the skillet, then put them onto a clean plate.

In the same skillet, add butter and allow it to melt. Add flour, then whisk and cook for a minute to remove the raw taste.

Add the broth, then scrape the bottom of the skillet to deglaze it. Simmer the mixture for a few minutes until thick.

Add mustard and milk, then stir until well incorporated.

Put the meatballs back into the skillet, then toss until fully coated with the sauce. Let it simmer for a few more minutes to reheat the meatballs.

Serve right away. Enjoy!

These Meatballs in Dijon Gravy Are Dinner Goals

Rebecca Prep Time: 7 mins | Cook Time: 23 mins | Total Time: 30 mins These delicious treats never fail to make our every meal complete! This recipe is super easy… General Recipes These Meatballs in Dijon Gravy Are Dinner Goals European Print This

Prep Time: 7 mins Cooking Time: 23 mins 23 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Meatballs:
• 1/4 c seasoned bread crumbs
• 1/4 teaspoon ground allspice
• 2 teaspoons dried parsley
• 2 tablespoons milk
• 1 clove garlic, minced
• 1/4 teaspoon ground nutmeg
• 1 large Egg
• 1/2 teaspoon salt
• 1.5-pound ground beef
• 1/4 teaspoon ground pepper
• 1 small onion, finely chopped
• Dijon Gravy:
• 2 tablespoons all-purpose flour
• 1 1/2 c beef broth
• 1 c milk
• 2 teaspoons Dijon mustard
• 3 tablespoons salted butter

Instructions

Add all the ingredients for the meatballs into a large mixing bowl. Coat your hands with a bit of oil, and mix everything until well incorporated. Make meatballs out of the mixture.

Place the meatballs onto a baking sheet and arrange them in a single layer.

Place the baking sheet in the freezer and let the meatballs chill for at least 10 minutes.

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

Add the meatballs into the hot skillet, then cook each side for a few minutes until they turn brown.

Remove the meatballs from the skillet, then put them onto a clean plate.

In the same skillet, add butter and allow it to melt. Add flour, then whisk and cook for a minute to remove the raw taste.

Add the broth, then scrape the bottom of the skillet to deglaze it. Simmer the mixture for a few minutes until thick.

Add mustard and milk, then stir until well incorporated.

Put the meatballs back into the skillet, then toss until fully coated with the sauce. Let it simmer for a few more minutes to reheat the meatballs.

Serve right away. Enjoy!

Prep Time: 15 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 50 mins | Yield: 4 Servings

It will only take you less than 2 hours to prepare and cook this spectacular dish! I am so excited to share this French Onion Chicken recipe because I know that you are going to like it! Enjoy this tender chicken in a rich soup!

Ingredients:

1 tsp thyme, chopped

2 lbs. onions, sliced

3 tbsp butter

1 tbsp olive oil

2 cloves garlic, chopped

salt and pepper to taste

2 tbsp Dijon mustard

1 lb. chicken breasts or thighs (optionally boneless and skinless)

2 tbsp flour

1 cup gruyere, grated

1 tbsp balsamic vinegar

2 c beef broth or chicken broth

Directions:

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

Add the onions into the hot pan, then cook until caramelized. Add garlic and saute for a minute or until aromatic.

Add thyme and flour, then cook for one more minute to remove the raw taste.

Add 1/2 of the broth, then scrape the bottom of the pan to get the browned bits. Stir and allow it to boil. Turn the heat down to low, then simmer for 5 minutes.

Add another pan to the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Season the chicken and sear them in the pan for about 4 minutes. Pour in broth.

Add mustard and balsamic vinegar, then stir until well incorporated. Let it simmer for 5 minutes.

Add the onions into a heat-proof pan, then put the chicken over the onions in a single layer. Add broth and cover it with foil.

Bake for 20 minutes in the preheated oven.

Remove the foil cover, then sprinkle the cheese over the chicken and broil for 3 minutes or until the top turns golden brown.

Serve and enjoy!

Nutrition Facts:

Calories 473, Fat 23.7g (Saturated 11.3g, Trans 0g), Cholesterol 118mg, Sodium 708mg, Carbs 29.5g (Fiber 5.4g, Sugars 10g), Protein 40.6g

French Onion Chicken

Rebecca Prep Time: 15 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 50 mins | Yield: 4 Servings It will only take you less than 2… General Recipes French Onion Chicken European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 1 hr 35 mins 1 hr 35 mins

Nutrition facts: 473 calories 23.7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp thyme, chopped
• 2 lbs. onions, sliced
• 3 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, chopped
• salt and pepper to taste
• 2 tbsp Dijon mustard
• 1 lb. chicken breasts or thighs (optionally boneless and skinless)
• 2 tbsp flour
• 1 cup gruyere, grated
• 1 tbsp balsamic vinegar
• 2 c beef broth or chicken broth

Instructions

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

Add the onions into the hot pan, then cook until caramelized. Add garlic and saute for a minute or until aromatic.

Add thyme and flour, then cook for one more minute to remove the raw taste.

Add 1/2 of the broth, then scrape the bottom of the pan to get the browned bits. Stir and allow it to boil. Turn the heat down to low, then simmer for 5 minutes.

Add another pan to the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Season the chicken and sear them in the pan for about 4 minutes. Pour in broth.

Add mustard and balsamic vinegar, then stir until well incorporated. Let it simmer for 5 minutes.

Add the onions into a heat-proof pan, then put the chicken over the onions in a single layer. Add broth and cover it with foil.

Bake for 20 minutes in the preheated oven.

Remove the foil cover, then sprinkle the cheese over the chicken and broil for 3 minutes or until the top turns golden brown.

Serve and enjoy!

Prep Time: 7 mins | Cook Time: 8 mins | Total Time: 15 mins | Yield: 1 Serving

The best indeed! This Scrambled Egg Toast recipe will surely become your favorite! You can forget about the other toast ingredients because this is all you need! Breakfast will be served in just 15 minutes! Don’t forget your coffee. It is best served with hot coffee. Just do it and thank me later. Enjoy!

Ingredients:

2 Eggs

½ tablespoon butter, plus more to butter the bread

2 slices bread (I use white, sourdough bread)

chopped parsley or dill to garnish

⅓ c good quality feta cheese crumbles

Directions:

Cover each bread slice with softened butter and spread it evenly.

Put a non-stick pan on the stove and turn the heat to low. Add each bread slice into the pan, then toast each side for 2 minutes or until the sides turn golden brown.

Transfer the bread slices onto a clean plate.

In the same pan, add 1/2 tablespoon of butter and allow it to melt.

Add feta cheese and eggs, then scramble for 3 minutes.

Top each toasted bread with scrambled eggs. Garnish with chopped parsley or dill.

Eat right away. Enjoy!

Notes:

Feel free to use your preferred bread for this recipe. Some recommendations are rye, white bread, or whole-grain bread. You can also use a croissant if you like.

For feta cheese, use sheep’s feta cheese. It is much better!

The best thing about this recipe is that you can tweak it according to your preference. Maybe add some crumbled bacon on top when serving.

This recipe is for one serving. Make sure to double the ingredients if you are eating it with someone.

I do not recommend reheating leftovers. It is best to eat them right away for the best experience!

Nutrition Facts:

Calories: 462kcal | Carbohydrates: 29g | Protein: 24g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 387mg | Sodium: 1005mg | Potassium: 233mg | Fiber: 2g | Sugar: 4g | Vitamin A: 862IU | Vitamin C: 0.1mg | Calcium: 367mg | Iron: 4mg

The Best Scrambled Egg Toast

Rebecca Prep Time: 7 mins | Cook Time: 8 mins | Total Time: 15 mins | Yield: 1 Serving The best indeed! This Scrambled Egg Toast recipe will surely become your… General Recipes The Best Scrambled Egg Toast European Print This

Serves: 1 Prep Time: 7 mins Cooking Time: 8 mins 8 mins

Nutrition facts: 462 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 Eggs
• ½ tablespoon butter, plus more to butter the bread
• 2 slices bread (I use white, sourdough bread)
• chopped parsley or dill to garnish
• ⅓ c good quality feta cheese crumbles

Instructions

Cover each bread slice with softened butter and spread it evenly.

Put a non-stick pan on the stove and turn the heat to low. Add each bread slice into the pan, then toast each side for 2 minutes or until the sides turn golden brown.

Transfer the bread slices onto a clean plate.

In the same pan, add 1/2 tablespoon of butter and allow it to melt.

Add feta cheese and eggs, then scramble for 3 minutes.

Top each toasted bread with scrambled eggs. Garnish with chopped parsley or dill.

Eat right away. Enjoy!

Notes

Feel free to use your preferred bread for this recipe. Some recommendations are rye, white bread, or whole-grain bread. You can also use a croissant if you like. For feta cheese, use sheep's feta cheese. It is much better! The best thing about this recipe is that you can tweak it according to your preference. Maybe add some crumbled bacon on top when serving. This recipe is for one serving. Make sure to double the ingredients if you are eating it with someone. I do not recommend reheating leftovers. It is best to eat them right away for the best experience!

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 Servings

These Roasted Garlic Butter, Parmesan Potatoes are the perfect side dish to serve today! Dinner with your family is going to be amazing, I’m telling you! Try this recipe. Enjoy!

Ingredients:

1/2 c unsalted butter

1/4 c (60ml) olive oil

6 large cloves of garlic, finely chopped or minced

1 tbsp Italian seasoning

3 lbs. (1.5 kg) baby red potatoes, washed and quartered

Fresh chopped parsley, for garnish

3/4 c fresh grated Parmesan cheese

Salt and fresh cracked black pepper

1/2 c crispy bacon bits (optional)

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to a large baking sheet.

Precook the baby red potatoes for about 5 minutes.

Add Parmesan cheese, 1/4 cup olive oil, salt, pepper, garlic, and herbs into a large mixing bowl. Stir everything until well incorporated. Add the precooked potatoes, then toss until fully coated.

Transfer the coated potatoes onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the potatoes for about 25 minutes. Make sure to flip them after 15 minutes to cook the other sides.

Place freshly chopped parsley and butter into a heat-proof bowl, then place it in the microwave. Heat until the butter has melted completely. Stir until well blended.

Drizzle the melted butter on top of the potatoes and scatter the crumbled bacon. Toss everything until well incorporated.

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.

Serve this as a side dish for your favorite protein meals!

You can broil these potatoes for about 4 minutes to slightly toast them.

Roasted Garlic Butter Parmesan Potatoes

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 Servings These Roasted Garlic Butter, Parmesan Potatoes are the perfect side dish to… General Recipes Roasted Garlic Butter Parmesan Potatoes European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c unsalted butter
• 1/4 c (60ml) olive oil
• 6 large cloves of garlic, finely chopped or minced
• 1 tbsp Italian seasoning
• 3 lbs. (1.5 kg) baby red potatoes, washed and quartered
• Fresh chopped parsley, for garnish
• 3/4 c fresh grated Parmesan cheese
• Salt and fresh cracked black pepper
• 1/2 c crispy bacon bits (optional)

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to a large baking sheet.

Precook the baby red potatoes for about 5 minutes.

Add Parmesan cheese, 1/4 cup olive oil, salt, pepper, garlic, and herbs into a large mixing bowl. Stir everything until well incorporated. Add the precooked potatoes, then toss until fully coated.

Transfer the coated potatoes onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the potatoes for about 25 minutes. Make sure to flip them after 15 minutes to cook the other sides.

Place freshly chopped parsley and butter into a heat-proof bowl, then place it in the microwave. Heat until the butter has melted completely. Stir until well blended.

Drizzle the melted butter on top of the potatoes and scatter the crumbled bacon. Toss everything until well incorporated.

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. Serve this as a side dish for your favorite protein meals! You can broil these potatoes for about 4 minutes to slightly toast them.

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

Everything you would want in a dish is in this One Pot of Chicken Fajita Pasta! Chicken, pasta, veggies, and a rich sauce! This recipe is worth all your time and effort! You can enjoy this after only 30 minutes of preparation!

Ingredients:

4 cloves garlic, minced

1 red bell pepper, sliced into 1-inch-long strips

1 yellow onion, diced

1 yellow bell pepper, sliced into 1-inch-long strips

2 tbsp fajita seasoning or taco seasoning

2 c chicken stock reduced-sodium

1 green bell pepper, sliced into 1-inch-long strips

10 ounces can of diced tomatoes

2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1/2 c heavy cream

8 ounces dried bow tie pasta

Kosher salt and black pepper to taste

4 tbsp olive oil, divided

Garnish:

Sliced green onions

Chopped cilantro

Sour cream

Lime wedges

Directions:

Place a Dutch oven on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.

Add the chicken into the hot Dutch oven, then season with 1/2 of the fajita seasoning. Cook each side for about 2 minutes until they turn golden brown. Transfer the chicken onto a clean plate.

In the same Dutch oven, add another 2 tbsp of olive oil and allow it to become hot.

Add bell peppers, fajita seasoning, and onion. Sauté for a few minutes until soft.

Add garlic and sauté for about a minute or until aromatic. Transfer the sauteed veggies onto a clean plate.

Add heavy cream, chicken stock, salt, pepper, tomatoes, and pasta into the same Dutch oven. Scrape the bottom to deglaze, then stir everything until well combined. Allow the mixture to boil.

Turn the heat down to low, then cover it with the lid. Cook for 10 more minutes. Make sure to stir from time to time.

Put the sauteed veggies and chicken back into the pot, then stir until well combined.

Top each serving with a dollop of sour cream, cilantro, green onions, and a squeeze of lime.

Serve right away. Enjoy!

Nutrition Facts:

Calories 830 Calories from Fat 333 Fat 37g57% Saturated Fat 12g75% Cholesterol 187mg62% Sodium 403mg18% Potassium 1486mg42% Carbohydrates 59g20% Fiber 4g17% Sugar 8g9% Protein 64g128% Vitamin A 1621IU32% Vitamin C 126mg153% Calcium 86mg9% Iron 3mg17%

One Pot Chicken Fajita Pasta

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings Everything you would want in a dish is in this One Pot… General Recipes One Pot Chicken Fajita Pasta European Print This

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

Nutrition facts: 830 calories 37 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 cloves garlic, minced
• 1 red bell pepper, sliced into 1-inch-long strips
• 1 yellow onion, diced
• 1 yellow bell pepper, sliced into 1-inch-long strips
• 2 tbsp fajita seasoning or taco seasoning
• 2 c chicken stock reduced-sodium
• 1 green bell pepper, sliced into 1-inch-long strips
• 10 ounces can of diced tomatoes
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 c heavy cream
• 8 ounces dried bow tie pasta
• Kosher salt and black pepper to taste
• 4 tbsp olive oil, divided
• Garnish:
• Sliced green onions
• Chopped cilantro
• Sour cream
• Lime wedges

Instructions

Place a Dutch oven on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.

Add the chicken into the hot Dutch oven, then season with 1/2 of the fajita seasoning. Cook each side for about 2 minutes until they turn golden brown. Transfer the chicken onto a clean plate.

In the same Dutch oven, add another 2 tbsp of olive oil and allow it to become hot.

Add bell peppers, fajita seasoning, and onion. Sauté for a few minutes until soft.

Add garlic and sauté for about a minute or until aromatic. Transfer the sauteed veggies onto a clean plate.

Add heavy cream, chicken stock, salt, pepper, tomatoes, and pasta into the same Dutch oven. Scrape the bottom to deglaze, then stir everything until well combined. Allow the mixture to boil.

Turn the heat down to low, then cover it with the lid. Cook for 10 more minutes. Make sure to stir from time to time.

Put the sauteed veggies and chicken back into the pot, then stir until well combined.

Top each serving with a dollop of sour cream, cilantro, green onions, and a squeeze of lime.

Serve right away. Enjoy!

I can’t count how many times I made these Reese’s Peanut Butter Bars! This recipe has been a part of my family for years now! Now, allow me to share this with you! You only need five ingredients for these bars. Melted butter, chocolate chips, peanut butter, sugar, and graham cracker crumbs! I’m pretty sure you already have them with you! The best thing about this is that you don’t need an oven. Just simply put it in the fridge, let it chill for at least half an hour, and break it into even bars! Pretty easy, right? Just follow these simple directions step by step, and you are good to go! Invite everyone over and surprise them with these heavenly treats. Enjoy!

Ingredients:

1 c melted butter

1 1/2 c semi-sweet chocolate chips

1 c + 4 tbsp peanut butter

2 c powdered sugar

2 c finely ground graham cracker crumbs

Directions:

Add powdered sugar, graham crackers, and 1 cup of peanut butter into a large mixing bowl. Stir everything until well incorporated.

Stir in the melted butter until well blended.

Transfer the mixture to a 9×13-inch baking pan and spread it evenly.

Add 4 tbsp of peanut butter and chocolate chips into a heat-proof bowl. Place it in the microwave and heat it until completely melted. Stir until well blended. Heat it for 30 seconds intervals until you get a smooth consistency.

Pour the melted ingredients over the peanut butter into the baking pan and spread it evenly.

Place it in the fridge to chill for half an hour.

Remove from the fridge and slice it into even bars.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge or on the counter.

Reese’s Peanut Butter Bars

Rebecca I can’t count how many times I made these Reese’s Peanut Butter Bars! This recipe has been a part of my family for years now! Now, allow me to share… General Recipes Reese’s Peanut Butter Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c melted butter
• 1 1/2 c semi-sweet chocolate chips
• 1 c + 4 tbsp peanut butter
• 2 c powdered sugar
• 2 c finely ground graham cracker crumbs

Instructions

Add powdered sugar, graham crackers, and 1 cup of peanut butter into a large mixing bowl. Stir everything until well incorporated.

Stir in the melted butter until well blended.

Transfer the mixture to a 9x13-inch baking pan and spread it evenly.

Add 4 tbsp of peanut butter and chocolate chips into a heat-proof bowl. Place it in the microwave and heat it until completely melted. Stir until well blended. Heat it for 30 seconds intervals until you get a smooth consistency.

Pour the melted ingredients over the peanut butter into the baking pan and spread it evenly.

Place it in the fridge to chill for half an hour.

Remove from the fridge and slice it into even bars.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge or on the counter.

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

This Ginger Beef is a must-try! Serve it over rice, and you have yourself a meal to remember! Dinner with your loved ones will surely be a hit. Enjoy!

Ingredients:

1/2 c brown sugar, lightly packed

1 tbsp sesame oil

2 tbsp vinegar (rice vinegar or white vinegar)

2 tbsp vegetable oil, plus more for frying

1/2 c light soy sauce

1 1/2 c carrots, julienned (can use grated or shredded carrots too)

1 tbsp fresh ginger, grated

1 c cornstarch

2 tbsp sesame seeds, toasted

1/2 tsp dried red chili flakes

1 lb. skirt steak, sliced thinly (flank steak or beef tenderloin will work too)

1/2 tsp black pepper

3 cloves garlic, minced

1/4 c green onions, thinly sliced

1 large white onion, finely chopped

Directions:

Add the steak and cornstarch into a large mixing bowl. Toss to coat.

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

Add the onions into the hot pan, then sauté for about 2 minutes or until soft.

Add the carrots, then sauté for another 3 minutes or until soft.

Add the ginger, chili flakes, and garlic. Sauté for about a minute or until aromatic.

Add soy sauce, brown sugar, vinegar, black pepper, sesame oil, and sesame seeds. Stir everything until well incorporated.

Turn the heat down to low, then simmer everything for a few minutes until thick.

Place a frying pan on the stove and turn the heat to medium-high. Add 3 cups of vegetable oil and allow it to become hot.

Remove the beef from the bowl, then remove excess cornstarch by shaking it.

Add the beef into the pan, then fry each side for a few minutes until golden brown. Transfer them onto a clean plate lined with paper towels. Toss into the sauce to coat.

Sprinkle green onions on top to garnish.

Serve and enjoy!

Nutrition Facts:

Sodium: 1164mg | Calcium: 72mg | Vitamin C: 5mg | Vitamin A: 5437IU | Sugar: 21g | Fiber: 2g | Potassium: 455mg | Cholesterol: 48mg | Calories: 383 kcal | Saturated Fat: 6g | Fat: 14g | Protein: 20g | Carbohydrates: 46g | Iron: 3mg

30 Minute Ginger Beef

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings This Ginger Beef is a must-try! Serve it over rice, and you… General Recipes 30 Minute Ginger Beef European Print This

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

Nutrition facts: 383 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c brown sugar, lightly packed
• 1 tbsp sesame oil
• 2 tbsp vinegar (rice vinegar or white vinegar)
• 2 tbsp vegetable oil, plus more for frying
• 1/2 c light soy sauce
• 1 1/2 c carrots, julienned (can use grated or shredded carrots too)
• 1 tbsp fresh ginger, grated
• 1 c cornstarch
• 2 tbsp sesame seeds, toasted
• 1/2 tsp dried red chili flakes
• 1 lb. skirt steak, sliced thinly (flank steak or beef tenderloin will work too)
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1/4 c green onions, thinly sliced
• 1 large white onion, finely chopped

Instructions

Add the steak and cornstarch into a large mixing bowl. Toss to coat.

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

Add the onions into the hot pan, then sauté for about 2 minutes or until soft.

Add the carrots, then sauté for another 3 minutes or until soft.

Add the ginger, chili flakes, and garlic. Sauté for about a minute or until aromatic.

Add soy sauce, brown sugar, vinegar, black pepper, sesame oil, and sesame seeds. Stir everything until well incorporated.

Turn the heat down to low, then simmer everything for a few minutes until thick.

Place a frying pan on the stove and turn the heat to medium-high. Add 3 cups of vegetable oil and allow it to become hot.

Remove the beef from the bowl, then remove excess cornstarch by shaking it.

Add the beef into the pan, then fry each side for a few minutes until golden brown. Transfer them onto a clean plate lined with paper towels. Toss into the sauce to coat.

Sprinkle green onions on top to garnish.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 12 Servings

This Stuffed Pepper Dip is insanely delicious! With simple ingredients and easy steps, this recipe is a sure hit! It will only take you an hour to prepare and cook this dip. Enjoy!

Ingredients:

14 oz. canned fire-roasted tomatoes

1 tsp cumin

4 c cheddar cheese, shredded

1 lb. lean ground beef

1 whole green bell pepper, finely diced

1 whole red bell pepper, finely diced

1 tbsp olive oil

1/2 tsp ground black pepper

1/2 tsp salt

2 cloves garlic, minced

2 tsp chili powder

1/4 c parsley, chopped, for garnish, optional

1 large onion, finely diced

4 oz. canned diced green chilies

Directions:

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

Add the ground beef, then cook for a few minutes until crumbly and brown. Add the onions and sauté for a few minutes until soft.

Add garlic and bell peppers, then sauté for about 5 minutes or until aromatic and soft.

Add chili powder, ground black pepper, salt, fire-roasted tomatoes, and green chilis. Stir until well incorporated. Remove the skillet from the heat and allow it to cool for at least 20 minutes.

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

Add 3 cups of shredded cheese into the skillet, then stir until well blended.

Move the mixture into a casserole dish and spread it evenly. Sprinkle the rest of the cheese on top.

Place the casserole in the preheated oven and bake for half an hour or until done.

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

Serve with corn chips. Enjoy!

Nutrition Facts:

Calories: 231 kcal | Carbohydrates: 4g | Protein: 18g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 414mg | Potassium: 220mg | Sugar: 1g | Vitamin A: 725IU | Vitamin C: 4.3mg | Calcium: 296mg | Iron: 1.7mg

Stuffed Pepper Dip

Rebecca Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 12 Servings This Stuffed Pepper Dip is insanely delicious! With simple ingredients and easy… General Recipes Stuffed Pepper Dip European Print This

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

Nutrition facts: 231 calories 15 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 14 oz. canned fire-roasted tomatoes
• 1 tsp cumin
• 4 c cheddar cheese, shredded
• 1 lb. lean ground beef
• 1 whole green bell pepper, finely diced
• 1 whole red bell pepper, finely diced
• 1 tbsp olive oil
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 2 cloves garlic, minced
• 2 tsp chili powder
• 1/4 c parsley, chopped, for garnish, optional
• 1 large onion, finely diced
• 4 oz. canned diced green chilies

Instructions

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

Add the ground beef, then cook for a few minutes until crumbly and brown. Add the onions and sauté for a few minutes until soft.

Add garlic and bell peppers, then sauté for about 5 minutes or until aromatic and soft.

Add chili powder, ground black pepper, salt, fire-roasted tomatoes, and green chilis. Stir until well incorporated. Remove the skillet from the heat and allow it to cool for at least 20 minutes.

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

Add 3 cups of shredded cheese into the skillet, then stir until well blended.

Move the mixture into a casserole dish and spread it evenly. Sprinkle the rest of the cheese on top.

Place the casserole in the preheated oven and bake for half an hour or until done.

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

Serve with corn chips. Enjoy!

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 6 Servings

This will be the most satisfying casserole you will ever have! From the chicken to the cheese, everything about this is perfect! This recipe only requires six ingredients. Yes, you read it right! These 6 ingredients will make the best casserole! Ready in just 35 minutes, this recipe is such a delight. Enjoy!

Ingredients:

12 ounces egg noodles

1 c crushed French fried onions

2 (10.5 ounces) can cream of chicken soup

4 c cooked, chopped chicken

1 c cheddar cheese

1 (16 ounces) container of refrigerated French Onion Dip, sour cream based

Directions:

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

Add the egg noodles into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

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

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

In a mixing bowl, add cheese, chicken, dip, and soup. Stir everything until well incorporated.

Add the cooked egg noodles, then toss until coated.

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

Scatter the crushed French-fried onions on top of the mixture in the pan.

Place it in the preheated oven and bake for about 25 to 30 minutes or until done.

Remove the French Onion Chicken Noodle Casserole from the oven and allow it to rest for a few minutes at room temperature.

Serve and enjoy!

Notes:

Feel free to make this casserole the night before. Let it cool completely at room temperature, then put it in the freezer.

Thaw completely before baking for about 30 minutes.

Leftovers should be kept in the fridge.

FRENCH ONION CHICKEN NOODLE CASSEROLE

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 6 Servings This will be the most satisfying casserole you will ever have! From… General Recipes FRENCH ONION CHICKEN NOODLE CASSEROLE European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 ounces egg noodles
• 1 c crushed French fried onions
• 2 (10.5 ounces) can cream of chicken soup
• 4 c cooked, chopped chicken
• 1 c cheddar cheese
• 1 (16 ounces) container of refrigerated French Onion Dip, sour cream based

Instructions

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

Add the egg noodles into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

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

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

In a mixing bowl, add cheese, chicken, dip, and soup. Stir everything until well incorporated.

Add the cooked egg noodles, then toss until coated.

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

Scatter the crushed French-fried onions on top of the mixture in the pan.

Place it in the preheated oven and bake for about 25 to 30 minutes or until done.

Remove the French Onion Chicken Noodle Casserole from the oven and allow it to rest for a few minutes at room temperature.

Serve and enjoy!

Notes

Feel free to make this casserole the night before. Let it cool completely at room temperature, then put it in the freezer. Thaw completely before baking for about 30 minutes. Leftovers should be kept in the fridge.