General Recipes

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

I can’t think of any words to describe this dish but perfect! These Pork Chops smothered in a delicious gravy sauce are a total family favorite! Serve them with mashed potatoes or rice, and you have yourself the meal of a lifetime. Enjoy!

Ingredients:

¼ c flour

½ teaspoon onion powder

3 tbsp olive oil

4 pork chops

Salt, to taste

¼ teaspoon paprika

½ teaspoon garlic powder

Gravy:

1 beef bouillon cube or 1 tsp better than bouillon

4 tbsp Butter

1/3 c half and half

1 tsp onion powder

1 tsp low sodium soy sauce, can sub-Worcestershire sauce

2-3 drops of Kitchen Bouquet, optional

¼ tsp dried rosemary

¼ tsp dried thyme

2 c chicken broth

¼ tsp dried sage

4 tbsp Flour

1 tsp garlic powder

Directions:

For the Pork Chops:

Season the pork chops with salt and let them sit in the fridge for half an hour.

Wrap each pork chop with a saran, then pound it just enough to kind of tenderize it.

Add onion, paprika, flour, and garlic powder into a mixing bowl. Whisk everything until well blended.

In a separate bowl, add the seasonings, beef bouillon, chicken broth, and soy sauce. Stir everything until well blended.

Use paper towels to pat dry the pork chops.

Put each of the pork chops into the bowl with the flour mixture. Toss until fully coated. Remove excess flour by shaking it.

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

Add 2 pork chops at a time, then sear each side for about 2 minutes or until they turn golden brown.

Transfer the pork chops onto a clean plate. Repeat the process with the rest of the uncooked pork chops.

To Make the Gravy:

In the now empty skillet, add butter and let it melt.

Turn the heat to medium, then add flour. Whisk and cook for about a minute to turn into a roux.

Add the broth mixture and half & half, then stir until well blended. Simmer the mixture for a few minutes until thick. Bring the pork chops back into the skillet, then toss until fully coated with the gravy sauce. Cook them for 10 more minutes.

Serve right away. Enjoy!

Nutrition Facts:

Calories: 497 kcal, Carbohydrates: 15g, Protein: 32g, Fat: 34g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 766mg, Potassium: 668mg, Fiber: 1g, Sugar: 1g, Vitamin A: 493IU, Vitamin C: 9mg, Calcium: 49mg, Iron: 2mg

Pork Chops in Gravy (Smothered Pork Chops)

Rebecca Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 4 Servings I can’t think of any words to describe this dish but perfect!… General Recipes Pork Chops in Gravy (Smothered Pork Chops) European Print This

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

Nutrition facts: 497 calories 34 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¼ c flour
• ½ teaspoon onion powder
• 3 tbsp olive oil
• 4 pork chops
• Salt, to taste
• ¼ teaspoon paprika
• ½ teaspoon garlic powder
• Gravy:
• 1 beef bouillon cube or 1 tsp better than bouillon
• 4 tbsp Butter
• 1/3 c half and half
• 1 tsp onion powder
• 1 tsp low sodium soy sauce, can sub-Worcestershire sauce
• 2-3 drops of Kitchen Bouquet, optional
• ¼ tsp dried rosemary
• ¼ tsp dried thyme
• 2 c chicken broth
• ¼ tsp dried sage
• 4 tbsp Flour
• 1 tsp garlic powder

Instructions

For the Pork Chops:

Season the pork chops with salt and let them sit in the fridge for half an hour.

Wrap each pork chop with a saran, then pound it just enough to kind of tenderize it.

Add onion, paprika, flour, and garlic powder into a mixing bowl. Whisk everything until well blended.

In a separate bowl, add the seasonings, beef bouillon, chicken broth, and soy sauce. Stir everything until well blended.

Use paper towels to pat dry the pork chops.

Put each of the pork chops into the bowl with the flour mixture. Toss until fully coated. Remove excess flour by shaking it.

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

Add 2 pork chops at a time, then sear each side for about 2 minutes or until they turn golden brown.

Transfer the pork chops onto a clean plate. Repeat the process with the rest of the uncooked pork chops.

To Make the Gravy:

In the now empty skillet, add butter and let it melt.

Turn the heat to medium, then add flour. Whisk and cook for about a minute to turn into a roux.

Add the broth mixture and half & half, then stir until well blended. Simmer the mixture for a few minutes until thick. Bring the pork chops back into the skillet, then toss until fully coated with the gravy sauce. Cook them for 10 more minutes.

Serve right away. Enjoy!

Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 8 Servings

The best indeed! You can forget about the other meatloaf recipes because this right here is the best of the best! Ready in just an hour, enjoy the delicious flavors in each bite! Total family favorite!

Ingredients:

4 slices of fresh bread food processed

4 garlic cloves, minced

⅓ c beef broth I used Better Than Bouillon Beef Base

A pinch of ground thyme

1 tablespoon vegetable oil

1 ½ tablespoon Worcestershire sauce

2 eggs, lightly beaten

2 pounds of ground beef, preferably not lean ground beef

pepper for taste

2 c red onion, diced

salt for taste

2 pinches of dry parsley

Brown Sugar Glaze:

4 tbsp light brown sugar about 4-5 tbsp

2 teaspoons pepper

½ c ketchup

Directions:

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

Line the bottom of a baking sheet with foil. Make sure to cover the sides as well.

Add water to fill another baking sheet, then place it below the rack of the preheating oven.

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

Add the onions into the hot skillet, then sauté for a few minutes until translucent. Add garlic and sauté for about a minute or until aromatic. Move the sauteed veggies onto a plate.

Add the eggs, fresh breadcrumbs, Worcestershire sauce, and beef broth into a mixing bowl. Mix everything until well incorporated.

In another mixing bowl, add brown sugar. ketchup, and pepper. Stir until everything until well blended.

In a large mixing bowl, add breadcrumb mixture, garlic, ground beef, onions, seasonings, salt, and pepper. Stir everything until well combined. Transfer the mixture to the prepared baking sheet. Shape the meat mixture into a meatloaf.

Pour about half of the ketchup mixture on top of the meatloaf and spread it evenly.

Place it in the preheated oven and bake the meatloaf for 45 minutes. Remove from the oven.

Add the rest of the ketchup mixture on top of the meatloaf and spread it evenly.

Serve and enjoy!

Notes:

I suggest serving this meatloaf with mashed potatoes or steamed veggies.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 472kcal

The Best Meatloaf Recipe

Rebecca Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 8 Servings The best indeed! You can forget about the other meatloaf recipes because… General Recipes The Best Meatloaf Recipe European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 472 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 slices of fresh bread food processed
• 4 garlic cloves, minced
• ⅓ c beef broth I used Better Than Bouillon Beef Base
• A pinch of ground thyme
• 1 tablespoon vegetable oil
• 1 ½ tablespoon Worcestershire sauce
• 2 eggs, lightly beaten
• 2 pounds of ground beef, preferably not lean ground beef
• pepper for taste
• 2 c red onion, diced
• salt for taste
• 2 pinches of dry parsley
• Brown Sugar Glaze:
• 4 tbsp light brown sugar about 4-5 tbsp
• 2 teaspoons pepper
• ½ c ketchup

Instructions

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

Line the bottom of a baking sheet with foil. Make sure to cover the sides as well.

Add water to fill another baking sheet, then place it below the rack of the preheating oven.

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

Add the onions into the hot skillet, then sauté for a few minutes until translucent. Add garlic and sauté for about a minute or until aromatic. Move the sauteed veggies onto a plate.

Add the eggs, fresh breadcrumbs, Worcestershire sauce, and beef broth into a mixing bowl. Mix everything until well incorporated.

In another mixing bowl, add brown sugar. ketchup, and pepper. Stir until everything until well blended.

In a large mixing bowl, add breadcrumb mixture, garlic, ground beef, onions, seasonings, salt, and pepper. Stir everything until well combined. Transfer the mixture to the prepared baking sheet. Shape the meat mixture into a meatloaf.

Pour about half of the ketchup mixture on top of the meatloaf and spread it evenly.

Place it in the preheated oven and bake the meatloaf for 45 minutes. Remove from the oven.

Add the rest of the ketchup mixture on top of the meatloaf and spread it evenly.

Serve and enjoy!

Notes

I suggest serving this meatloaf with mashed potatoes or steamed veggies. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 8 Servings

It is my pleasure to share with you this spectacular recipe! It is a combination of kielbasa, potatoes, cabbage, and seasonings! A complete meal to complete your day! Don’t wait another minute not knowing how delicious this dish is! All you need for this recipe is a slow cooker to do all the work for you! The only thing I did in this recipe is to sear the kielbasa. The rest was tossed into the slow cooker. If you have time to spare before any meal, then this recipe is one to try! It can serve up to 8 people. Make sure to double the recipe if you are serving more than that. Anyway, enjoy, and don’t forget to share this with your peers!

Ingredients:

5 small russet potatoes, peeled and diced

12 ounces of kielbasa, any kind works

1/2 head of cabbage, about 6 cups measured

1 teaspoon dried thyme

1 1/2 c chicken broth

1 white onion, sliced

1/8 teaspoon cayenne pepper (optional)

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

Slice the kielbasa into small cuts.

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

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

Remove the kielbasa from the heat and transfer them into the slow cooker.

Add the rest of the ingredients into the slow cooker with the kielbasa, then stir everything until well combined.

Cover and seal the slow cooker, then cook the dish for about 6 hours on a low setting.

Uncover the slow cooker, then stir everything until well incorporated.

Serve right away. Enjoy!

Nutrition Facts:

Calories: 267 kcal | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 670mg | Potassium: 812mg | Fiber: 3g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 33.2mg | Calcium: 63mg | Iron: 2.9mg

Slow Cooker Potatoes, Cabbage, and Kielbasa

Rebecca Prep Time: 20 mins | Cook Time: 6 hrs | Total Time: 6 hrs 20 mins | Yield: 8 Servings It is my pleasure to share with you this spectacular… General Recipes Slow Cooker Potatoes, Cabbage, and Kielbasa European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 6 hrs 6 hrs

Nutrition facts: 267 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 small russet potatoes, peeled and diced
• 12 ounces of kielbasa, any kind works
• 1/2 head of cabbage, about 6 cups measured
• 1 teaspoon dried thyme
• 1 1/2 c chicken broth
• 1 white onion, sliced
• 1/8 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

Slice the kielbasa into small cuts.

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

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

Remove the kielbasa from the heat and transfer them into the slow cooker.

Add the rest of the ingredients into the slow cooker with the kielbasa, then stir everything until well combined.

Cover and seal the slow cooker, then cook the dish for about 6 hours on a low setting.

Uncover the slow cooker, then stir everything until well incorporated.

Serve right away. Enjoy!

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

These meatballs in tomato Parmesan sauce never fail to make our family dinner amazing! Cooked for 4 hours in the slow cooker, you can expect tenderness in each bite! Give this recipe a try now. Enjoy!

Ingredients:

1/2 c beef or vegetable stock

1 c grated Parmesan, divided

1 can crushed tomatoes

1 pound (450g) Italian sausage meat

Salt and fresh cracked black pepper

1/2-pound (225g) ground beef

1 tsp onion powder

Fresh chopped parsley

1 tbsp Italian seasoning

1 tsp garlic powder

1/2 tsp Cayenne pepper, optional

Directions:

Add ground beef, 1/2 tbsp Italian seasoning, black pepper, sausage, and parsley into a large mixing bowl. Use your clean hands to mix everything until well incorporated.

Form small balls out of the meat mixture. Place them onto a clean plate.

Place a skillet on the stove and turn the heat to medium-high. Add 1 tbsp of olive oil and allow it to become hot.

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

Remove the seared meatballs from the skillet and move them into the slow cooker.

Add 1/2 cup of Parmesan cheese, parsley, beef stock, tomato sauce, cayenne pepper, onion powder, black pepper, and garlic powder on top of the meatballs. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook the meatballs for about 2 to 3 hours on a high setting or 4 hours on a low setting.

Top each serving with grated Parmesan cheese.

Serve over zucchini noodles or cauliflower rice!

Notes:

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

Add more seasonings in needed.

Make sure to cover your hands with a bit of oil to prevent the meatballs from sticking.

SLOW COOKER ITALIAN SAUSAGE MEATBALLS IN TOMATO PARMESAN SAUCE

Rebecca Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 4 Servings These meatballs in tomato Parmesan sauce never fail to make… General Recipes SLOW COOKER ITALIAN SAUSAGE MEATBALLS IN TOMATO PARMESAN SAUCE European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c beef or vegetable stock
• 1 c grated Parmesan, divided
• 1 can crushed tomatoes
• 1 pound (450g) Italian sausage meat
• Salt and fresh cracked black pepper
• 1/2-pound (225g) ground beef
• 1 tsp onion powder
• Fresh chopped parsley
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp Cayenne pepper, optional

Instructions

Add ground beef, 1/2 tbsp Italian seasoning, black pepper, sausage, and parsley into a large mixing bowl. Use your clean hands to mix everything until well incorporated.

Form small balls out of the meat mixture. Place them onto a clean plate.

Place a skillet on the stove and turn the heat to medium-high. Add 1 tbsp of olive oil and allow it to become hot.

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

Remove the seared meatballs from the skillet and move them into the slow cooker.

Add 1/2 cup of Parmesan cheese, parsley, beef stock, tomato sauce, cayenne pepper, onion powder, black pepper, and garlic powder on top of the meatballs. Stir everything until well incorporated.

Cover and seal the slow cooker, then cook the meatballs for about 2 to 3 hours on a high setting or 4 hours on a low setting.

Top each serving with grated Parmesan cheese.

Serve over zucchini noodles or cauliflower rice!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days or 3 months in the freezer. Reheat for a few minutes before serving again. Add more seasonings in needed. Make sure to cover your hands with a bit of oil to prevent the meatballs from sticking.

Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 5 Servings

Slow-cooked to perfection, this chicken breast smothered in a delicious gravy sauce will become your favorite after one bite! It is a must-try recipe that you will surely enjoy prepping!

Ingredients:

1 1/4 c Condensed Chicken Soup

2 packets of chicken gravy mix

1 tsp garlic powder

1/4 tsp coarse ground black pepper

1/2 c sour cream

1 1/2 c water

1/2 tsp paprika

3 whole chicken breasts, boneless, skinless (about a pound)

1/2 tsp kosher salt

Directions:

Sprinkle garlic powder, salt, and pepper all over the chicken breasts. Toss until completely coated.

Add condensed chicken soup, water, garlic powder, gravy packets, pepper, paprika, and salt into the slow cooker. Stir everything until well blended.

Place the chicken breasts into the slow cooker, then stir until completely covered with the ingredients.

Cover and seal the slow cooker, then cook the chicken breasts for about 4 to 5 hours on a low setting.

Remove the chicken breasts from the slow cooker and transfer them onto a clean plate. Use two forks to shred the chicken breasts into small portions.

Add sour cream into the slow cooker with the sauce, then stir until well incorporated.

Serve the chicken right away with the sauce. Enjoy!

Notes:

Instant Pot:

Add the chicken into the Instant Pot followed by water.

Add the chicken soup, gravy mix, and seasonings on top. Let it be and don’t stir.

Cover and press the “Manual” button. Cook for about 15 minutes on a high setting.

Do a natural release for about 10 minutes.

Serve and enjoy!

This dish can last up to 3 months in the freezer. Thaw it completely before reheating.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 205 kcal | Carbohydrates: 5g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 572mg | Potassium: 399mg | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

Slow Cooker Chicken Breast with Gravy

Rebecca Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 5 Servings Slow-cooked to perfection, this chicken breast smothered in a delicious… General Recipes Slow Cooker Chicken Breast with Gravy European Print This

Serves: 5 Prep Time: 10 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 205 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/4 c Condensed Chicken Soup
• 2 packets of chicken gravy mix
• 1 tsp garlic powder
• 1/4 tsp coarse ground black pepper
• 1/2 c sour cream
• 1 1/2 c water
• 1/2 tsp paprika
• 3 whole chicken breasts, boneless, skinless (about a pound)
• 1/2 tsp kosher salt

Instructions

Sprinkle garlic powder, salt, and pepper all over the chicken breasts. Toss until completely coated.

Add condensed chicken soup, water, garlic powder, gravy packets, pepper, paprika, and salt into the slow cooker. Stir everything until well blended.

Place the chicken breasts into the slow cooker, then stir until completely covered with the ingredients.

Cover and seal the slow cooker, then cook the chicken breasts for about 4 to 5 hours on a low setting.

Remove the chicken breasts from the slow cooker and transfer them onto a clean plate. Use two forks to shred the chicken breasts into small portions.

Add sour cream into the slow cooker with the sauce, then stir until well incorporated.

Serve the chicken right away with the sauce. Enjoy!

Notes

Instant Pot: Add the chicken into the Instant Pot followed by water. Add the chicken soup, gravy mix, and seasonings on top. Let it be and don't stir. Cover and press the "Manual" button. Cook for about 15 minutes on a high setting. Do a natural release for about 10 minutes. Serve and enjoy! This dish can last up to 3 months in the freezer. Thaw it completely before reheating. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

Yield: 4 to 6 Servings

This Slow Cooker Honey Teriyaki Chicken is perfect to go with rice! It is made easy with the use of your good old slow cooker of yours! With 6 servings, everyone gets to taste perfection today. Enjoy!

Ingredients:

1 tbsp grated peeled fresh ginger

1/2 c tamari or soy sauce

1/2 c honey

2 cloves garlic, minced

1/2 medium yellow onion, diced (about 1 c)

1/4 c water

1/4 c rice vinegar

2 lbs. boneless, skinless chicken thighs (about 6), cut into 1 1/2-inch piece

2 tbsp cornstarch

For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions

1/4 tsp freshly ground black pepper

Directions:

Lay the chicken thighs into the bottom of a 6-quart slow cooker.

Add the garlic and onion on top of the chicken thighs.

In a mixing bowl, add ginger, soy sauce, pepper, rice vinegar, and honey. Whisk until well blended. Add the mixture on top of the chicken thighs.

Cover and seal the slow cooker, then cook everything on a low setting for about 2 to 3 hours or 1 to 2 hours on a high setting.

Move the chicken thighs into a mixing bowl. Transfer the sauce to a saucepan and place it on the stove. Turn the heat to medium-high and allow it to boil for about 15 to 20 minutes.

Add the slurry (cornstarch and water mixture) into the saucepan with the sauce, then whisk until well blended. Simmer for about a minute or until thick.

Add the chicken thighs into the saucepan with the sauce, then toss until completely covered. Remove from the heat.

Sprinkle freshly chopped scallions, red pepper flakes, and sesame seeds on top to garnish.

Serve and enjoy

Notes:

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

Slow Cooker Honey Teriyaki Chicken

Rebecca Yield: 4 to 6 Servings This Slow Cooker Honey Teriyaki Chicken is perfect to go with rice! It is made easy with the use of your good old slow cooker… General Recipes Slow Cooker Honey Teriyaki Chicken European Print This

Serves: 4-6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp grated peeled fresh ginger
• 1/2 c tamari or soy sauce
• 1/2 c honey
• 2 cloves garlic, minced
• 1/2 medium yellow onion, diced (about 1 c)
• 1/4 c water
• 1/4 c rice vinegar
• 2 lbs. boneless, skinless chicken thighs (about 6), cut into 1 1/2-inch piece
• 2 tbsp cornstarch
• For serving: cooked rice, red pepper flakes, sesame seeds, sliced scallions
• 1/4 tsp freshly ground black pepper

Instructions

Lay the chicken thighs into the bottom of a 6-quart slow cooker.

Add the garlic and onion on top of the chicken thighs.

In a mixing bowl, add ginger, soy sauce, pepper, rice vinegar, and honey. Whisk until well blended. Add the mixture on top of the chicken thighs.

Cover and seal the slow cooker, then cook everything on a low setting for about 2 to 3 hours or 1 to 2 hours on a high setting.

Move the chicken thighs into a mixing bowl. Transfer the sauce to a saucepan and place it on the stove. Turn the heat to medium-high and allow it to boil for about 15 to 20 minutes.

Add the slurry (cornstarch and water mixture) into the saucepan with the sauce, then whisk until well blended. Simmer for about a minute or until thick.

Add the chicken thighs into the saucepan with the sauce, then toss until completely covered. Remove from the heat.

Sprinkle freshly chopped scallions, red pepper flakes, and sesame seeds on top to garnish.

Serve and enjoy

Notes

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

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 8 Scones

These Pumpkin Scones are perfect for breakfast or pretty much any time of the day! Made with basic ingredients, these delicious treats are surely a must-try! Ready in less than an hour. Enjoy!

Ingredients:

1/2 c (115g) unsalted butter, frozen

1 large Egg

1/2 c (115g) canned pumpkin puree, blotted

1/3 c + 2 tbsp (105ml) heavy cream, divided

1 and 1/2 tsp pumpkin pie spice

1/2 tsp salt

1 tsp pure vanilla extract

1 tsp ground cinnamon

1/2 c (100g) light brown sugar

2 c (250g) all-purpose flour (spoon & leveled)

optional: coarse sugar for sprinkling on top before baking

2 and 1/2 tsp baking powder

Maple Glaze

1/3 c (80ml) pure maple syrup

A pinch of salt, to taste

2 tbsp (30g) unsalted butter

1 c (112g) sifted confectioners’ sugar

Directions:

For the Scones:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F. Place the rack in the middle of the oven.

Line parchment paper onto 2 large baking sheets.

In a mixing bowl, add pumpkin pie spice, flour, salt, cinnamon, and baking powder. Whisk everything until well incorporated.

Grate the butter, then add it to the bowl with the flour mixture. Mix until it turns into crumbs.

In a mixing bowl, add egg, heavy cream, vanilla extract, brown sugar, and blotted pumpkin. Whisk until well combined.

Transfer the mixture into the bowl with the flour mixture, then whisk until well incorporated.

Cover your hands with flour, then shape the dough into a ball. Sprinkle flour onto a flat surface, then place the dough on it.

Shape it into an 8-inch disc and slice it into 8 even pieces.
lay the scones onto the baking sheets and make sure to leave a small space between each scone.

Brush heavy cream over each scone and top with coarse sugar.

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

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

For the Glaze:

Place a saucepan on the stove and turn the heat to low. Add butter and allow it to melt. Add the maple syrup, then stir until well blended.

Remove the pan from the stove, then add confectioners’ sugar and whisk until well incorporated. Add a bit of salt if you wish.

Drizzle the glaze over the scones. Let them rest for a few more minutes at room temperature.

Serve and enjoy!

Notes:

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

You can make these scones ahead of time. They can last up to 3 months in the freezer.

Feel free to use store-bought Pumpkin Pie Spice for this recipe.

Pumpkin Scones Recipe: The Classic Pumpkin Pie for Breakfast

Rebecca Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 8 Scones These Pumpkin Scones are perfect for breakfast or pretty much any time… General Recipes Pumpkin Scones Recipe: The Classic Pumpkin Pie for Breakfast European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c (115g) unsalted butter, frozen
• 1 large Egg
• 1/2 c (115g) canned pumpkin puree, blotted
• 1/3 c + 2 tbsp (105ml) heavy cream, divided
• 1 and 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/2 c (100g) light brown sugar
• 2 c (250g) all-purpose flour (spoon & leveled)
• optional: coarse sugar for sprinkling on top before baking
• 2 and 1/2 tsp baking powder
• Maple Glaze
• 1/3 c (80ml) pure maple syrup
• A pinch of salt, to taste
• 2 tbsp (30g) unsalted butter
• 1 c (112g) sifted confectioners’ sugar

Instructions

For the Scones:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F. Place the rack in the middle of the oven.

Line parchment paper onto 2 large baking sheets.

In a mixing bowl, add pumpkin pie spice, flour, salt, cinnamon, and baking powder. Whisk everything until well incorporated.

Grate the butter, then add it to the bowl with the flour mixture. Mix until it turns into crumbs.

In a mixing bowl, add egg, heavy cream, vanilla extract, brown sugar, and blotted pumpkin. Whisk until well combined.

Transfer the mixture into the bowl with the flour mixture, then whisk until well incorporated.

Cover your hands with flour, then shape the dough into a ball. Sprinkle flour onto a flat surface, then place the dough on it.

Shape it into an 8-inch disc and slice it into 8 even pieces.
lay the scones onto the baking sheets and make sure to leave a small space between each scone.

Brush heavy cream over each scone and top with coarse sugar.

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

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

For the Glaze:

Place a saucepan on the stove and turn the heat to low. Add butter and allow it to melt. Add the maple syrup, then stir until well blended.

Remove the pan from the stove, then add confectioners' sugar and whisk until well incorporated. Add a bit of salt if you wish.

Drizzle the glaze over the scones. Let them rest for a few more minutes at room temperature.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. You can make these scones ahead of time. They can last up to 3 months in the freezer. Feel free to use store-bought Pumpkin Pie Spice for this recipe.

Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 2 hrs 50 mins | Yield: 24 Cookies

These Caramel Apple Spice Thumbprints are always a hit whenever I serve them to my guests! Everything about these heavenly treats is amazing. From the cookies to the caramel topping, they are simply the best!

Ingredients:

1/2 tsp apple pie spice

1/3 c (67g) granulated sugar

Dough:

1 c (230g) unsalted butter, softened to room temperature

1 large Egg, at room temperature

1 and 1/2 tsp apple pie spice

1 tsp baking powder

1 and 1/2 tsp pure vanilla extract

2 and 1/2 c (313g) all-purpose flour (spoon & leveled)

homemade salted caramel

3/4 c (150g) granulated sugar

1/4 tsp salt

Directions:

In a mixing bowl, add all the ingredients for the topping. Whisk until well blended.

In another mixing bowl, add salt, flour, baking powder, and apple pie spice. Whisk until well incorporated.

In the bowl of a stand mixer, add sugar and butter. Beat for 2 minutes or until smooth.

Add vanilla extract and egg, then beat on high speed for a minute or until well incorporated. Make sure to scrape the sides of the bowl.

Transfer the dry ingredients into the bowl with the wet ingredients, then beat low speed until well incorporated.

Line a baking sheet with parchment paper.

Form small balls out of the dough. Coat each with the sugar mixture.

Place the balls onto the prepared baking sheet. Make sure to leave a small space between each ball. Press ball each with your thumb.

Place cookies in the fridge to chill for 3 hours to 4 days.

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

Line another baking sheet with parchment paper, then transfer the cookies to it. Make sure to leave about a 2-inch space between each cookie.

Place the cookies in the preheated oven and bake them for about 12 minutes.

Top each cookie with about 1/2 tsp of the caramel, then bake them for 2 more minutes.

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

Serve and enjoy!

Notes:

You can make these cookies ahead of time. They can last up to 3 to 7 days.

Leftover caramel can last up to 2 weeks in the fridge.

Caramel Apple Spice Thumbprints Recipe (Yum!)

Rebecca Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 2 hrs 50 mins | Yield: 24 Cookies These Caramel Apple Spice Thumbprints are always a hit whenever… General Recipes Caramel Apple Spice Thumbprints Recipe (Yum!) European Print This

Serves: 24 Prep Time: 30 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 tsp apple pie spice
• 1/3 c (67g) granulated sugar
• Dough:
• 1 c (230g) unsalted butter, softened to room temperature
• 1 large Egg, at room temperature
• 1 and 1/2 tsp apple pie spice
• 1 tsp baking powder
• 1 and 1/2 tsp pure vanilla extract
• 2 and 1/2 c (313g) all-purpose flour (spoon & leveled)
• homemade salted caramel
• 3/4 c (150g) granulated sugar
• 1/4 tsp salt

Instructions

In a mixing bowl, add all the ingredients for the topping. Whisk until well blended.

In another mixing bowl, add salt, flour, baking powder, and apple pie spice. Whisk until well incorporated.

In the bowl of a stand mixer, add sugar and butter. Beat for 2 minutes or until smooth.

Add vanilla extract and egg, then beat on high speed for a minute or until well incorporated. Make sure to scrape the sides of the bowl.

Transfer the dry ingredients into the bowl with the wet ingredients, then beat low speed until well incorporated.

Line a baking sheet with parchment paper.

Form small balls out of the dough. Coat each with the sugar mixture.

Place the balls onto the prepared baking sheet. Make sure to leave a small space between each ball. Press ball each with your thumb.

Place cookies in the fridge to chill for 3 hours to 4 days.

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

Line another baking sheet with parchment paper, then transfer the cookies to it. Make sure to leave about a 2-inch space between each cookie.

Place the cookies in the preheated oven and bake them for about 12 minutes.

Top each cookie with about 1/2 tsp of the caramel, then bake them for 2 more minutes.

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

Serve and enjoy!

Notes

You can make these cookies ahead of time. They can last up to 3 to 7 days. Leftover caramel can last up to 2 weeks in the fridge.

Prep Time: 2 hrs 15 mins | Cook Time: 13 mins | Total Time: 2 hrs 30 Min | Yield: 28 to 30 Cookies

These heavenly treats never fail to make our day amazing! These Maple Brown Sugar Cookies are simply the best snacks you can ever serve for your loved ones! Made with only four ingredients and baked in less than 15 minutes, this recipe is surely a

Ingredients:

1 c (112g) sifted confectioners’ sugar

A pinch of salt, to taste

1/3 c (80ml) pure maple syrup

2 tbsp (30g) unsalted butter

Directions:

For the Cookies:

In a mixing bowl, add salt, flour, and baking soda. Whisk until well incorporated.

In the bowl of the stand mixer, add brown sugar and butter. Beat for about 2 minutes or until smooth.

Gradually add the eggs, then beat on high speed for half a minute just until well incorporated.

Add vanilla extract, maple extract, and maple syrup. Beat again until well blended.

Transfer the dry ingredients into the bowl with the wet ingredients, then beat again on low speed until creamy.

Cover the dough with plastic, then place it in the fridge to chill for about 2 hours.

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

Line parchment paper onto 2 to 3 large baking sheets.

Form small balls out of the cookie dough, then place them onto the prepared baking sheets. Make sure to leave a small space between each cookie dough.

Place the cookie sheets in the preheated oven and bake the cookies for about 12 to 13 minutes or until done.

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

For the Icing:

Place a saucepan on the stove and turn the heat to low. Add butter and allow it to melt.

Add the maple syrup, then whisk until well blended. Remove the pan from the heat.

Add the confectioners’ sugar and a bit of salt. Stir until well blended.

Drizzle the icing over the cookies. Let them rest for another hour.

Serve and enjoy!

Notes:

You can make these cookies ahead of time. The dough can chill in the fridge for 4 days max. Thaw at room temperature before baking.

Place any leftovers in an airtight container. They can last up to one week on your counter or 3 months in the freezer.

I suggest using dark brown sugar for this recipe.

You can add pecans if you prefer.

Do not use breakfast syrup for this recipe.

Our Favorite Maple Brown Sugar Cookies Recipe

Rebecca Prep Time: 2 hrs 15 mins | Cook Time: 13 mins | Total Time: 2 hrs 30 Min | Yield: 28 to 30 Cookies These heavenly treats never fail to… General Recipes Our Favorite Maple Brown Sugar Cookies Recipe European Print This

Serves: 28-30 Prep Time: 2 hrs 15 mins Cooking Time: 13 mins 13 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c (112g) sifted confectioners’ sugar
• A pinch of salt, to taste
• 1/3 c (80ml) pure maple syrup
• 2 tbsp (30g) unsalted butter

Instructions

For the Cookies:

In a mixing bowl, add salt, flour, and baking soda. Whisk until well incorporated.

In the bowl of the stand mixer, add brown sugar and butter. Beat for about 2 minutes or until smooth.

Gradually add the eggs, then beat on high speed for half a minute just until well incorporated.

Add vanilla extract, maple extract, and maple syrup. Beat again until well blended.

Transfer the dry ingredients into the bowl with the wet ingredients, then beat again on low speed until creamy.

Cover the dough with plastic, then place it in the fridge to chill for about 2 hours.

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

Line parchment paper onto 2 to 3 large baking sheets.

Form small balls out of the cookie dough, then place them onto the prepared baking sheets. Make sure to leave a small space between each cookie dough.

Place the cookie sheets in the preheated oven and bake the cookies for about 12 to 13 minutes or until done.

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

For the Icing:

Place a saucepan on the stove and turn the heat to low. Add butter and allow it to melt.

Add the maple syrup, then whisk until well blended. Remove the pan from the heat.

Add the confectioners' sugar and a bit of salt. Stir until well blended.

Drizzle the icing over the cookies. Let them rest for another hour.

Serve and enjoy!

Notes

You can make these cookies ahead of time. The dough can chill in the fridge for 4 days max. Thaw at room temperature before baking. Place any leftovers in an airtight container. They can last up to one week on your counter or 3 months in the freezer. I suggest using dark brown sugar for this recipe. You can add pecans if you prefer. Do not use breakfast syrup for this recipe.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 20 mins | Cool Time: 5 mins | Total Time: 35 mins | Yield: 18 Churros

You don’t need to buy Churros again! You can make them in the comfort of your home! You will be amazed by how easy it is to make these delicious treats! Just follow these steps, and you are good to go! I highly suggest serving these Churros with chocolate ganache or caramel sauce for the best experience. Enjoy!

Ingredients:

1 c (141g) all-purpose flour (scoop and level to measure)

1/4 c (56g) unsalted butter, diced into small cubes

1 large Egg

1/2 teaspoon vanilla extract

1 c (250ml) water

Vegetable oil, for frying

1 tablespoon (13g) granulated sugar

1/4 teaspoon salt

For coating

3/4 teaspoon ground cinnamon

1/2 c (100g) granulated sugar

Directions:

In a mixing bowl, add 3/4 tsp of cinnamon and 1/2 cup of granulated sugar. Whisk until well incorporated.

Place a large pot on the stove and turn the heat to medium-high. Add 1 1/2 inches of vegetable oil and allow it to become hot.

Meanwhile, put a saucepan on the stove with butter, salt, sugar, and water. Turn the heat to medium-high, then stir and let the mixture boil.

Turn the heat down to medium-low, then whisk in the flour until smooth. Move the mixture into a large bowl and allow it to cool.

Add egg and vanilla mixture, then beat until well incorporated. Move the mixture inside a 16-inch piping bag.

Pipe the batter into the pot with the hot oil. They should be 6-inches long. Divide them with scissors. Cook for each side for about 2 minutes. Move them onto a clean plate lined with paper towels to remove excess oil.

Move the churros into the bowl with the cinnamon-sugar mixture. Toss until coated completely. Repeat the process with the rest of the batter.

Serve the churros warm with caramel sauce or chocolate ganache. Enjoy!

Nutrition Facts:

Calories 139 | Calories from Fat 63 | Fat 7g11% | Saturated Fat 5g31% | Cholesterol 15mg5% | Sodium 37mg2% | Potassium 11mg0% | Carbohydrates 17g6% | Sugar 11g12% | Protein 1g2% | Vitamin A 90IU2% | Calcium 4mg0% | Iron 0.4mg2%

The Best Churros Recipe That You'll Ever Try

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 20 mins | Cool Time: 5 mins | Total Time: 35 mins | Yield: 18 Churros You don’t… General Recipes The Best Churros Recipe That You’ll Ever Try European Print This

Serves: 18 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 139 calories 7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c (141g) all-purpose flour (scoop and level to measure)
• 1/4 c (56g) unsalted butter, diced into small cubes
• 1 large Egg
• 1/2 teaspoon vanilla extract
• 1 c (250ml) water
• Vegetable oil, for frying
• 1 tablespoon (13g) granulated sugar
• 1/4 teaspoon salt
• For coating
• 3/4 teaspoon ground cinnamon
• 1/2 c (100g) granulated sugar

Instructions

In a mixing bowl, add 3/4 tsp of cinnamon and 1/2 cup of granulated sugar. Whisk until well incorporated.

Place a large pot on the stove and turn the heat to medium-high. Add 1 1/2 inches of vegetable oil and allow it to become hot.

Meanwhile, put a saucepan on the stove with butter, salt, sugar, and water. Turn the heat to medium-high, then stir and let the mixture boil.

Turn the heat down to medium-low, then whisk in the flour until smooth. Move the mixture into a large bowl and allow it to cool.

Add egg and vanilla mixture, then beat until well incorporated. Move the mixture inside a 16-inch piping bag.

Pipe the batter into the pot with the hot oil. They should be 6-inches long. Divide them with scissors. Cook for each side for about 2 minutes. Move them onto a clean plate lined with paper towels to remove excess oil.

Move the churros into the bowl with the cinnamon-sugar mixture. Toss until coated completely. Repeat the process with the rest of the batter.

Serve the churros warm with caramel sauce or chocolate ganache. Enjoy!