General Recipes

This pecan pie bark recipe is one of my favorites! It’s versatile, and you can easily modify it according to your preference.

Ingredients

1 c. unsalted butter

12 sheets of graham crackers

1 c. brown sugar, packed

1 teaspoon vanilla extract

2 c. pecans, chopped

1/4 teaspoon salt

HOW TO MAKE PECAN PIE BARK

Step 1: Prepare the oven. Preheat it to 350 degrees F. Line a 9 x 13-inch baking sheet with foil and grease with vegetable oil.

Step 2: Into the prepared baking sheet, tightly line up the Graham crackers, breaking the crackers to fill in any gaps.

Step 3: Place the butter, brown sugar, and salt in a large saucepan. Bring everything to a boil over medium heat and cook for about 3 minutes, stirring constantly. Add the pecans and continue to cook for another 30 seconds. Then, take the pan off the heat.

Step 4: To the mixture in the pan, stir in the vanilla extract.

Step 5: Over the Graham crackers, pour the mixture. Place in the preheated oven and bake for about 10 minutes. Take the dish out of the oven when done and allow the bark to sit in the pan, undisturbed.

Step 6: Allow the bark to cool completely before breaking it apart.

Tips:

For the base, you can also use broken pieces of vanilla wafers or saltine crackers in place of Graham crackers. Or use different varieties of Graham crackers such as cinnamon Graham crackers or chocolate Graham crackers.

Feel free to use any kind of nuts like almonds, walnuts, or a mixture of your preferred nuts.

You can swap the vanilla extract with 1 tbsp maple syrup if desired.

You can add about 2 to 3 tbsp of bourbon when adding the pecans to make a boozy pecan pie bark.

To make a chocolate pecan pie bark, add 1 c of chocolate chips to the saucepan with butter, sugar, and other ingredients.

How to keep the bark fresh:

Place the bark in an airtight container and store it at room temperature for up to 1 week or in the fridge for up to 2 weeks.

You can also freeze the bark. Make the bark in advance and keep the broken-up pieces of the bark in a freezer bag separated by parchment paper. Store in the freezer for up to 6 months.

PECAN PIE BARK

Rebecca This pecan pie bark recipe is one of my favorites! It’s versatile, and you can easily modify it according to your preference. Ingredients 1 c. unsalted butter 12 sheets of… General Recipes PECAN PIE BARK European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. unsalted butter
• 12 sheets of graham crackers
• 1 c. brown sugar, packed
• 1 teaspoon vanilla extract
• 2 c. pecans, chopped
• 1/4 teaspoon salt

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Line a 9 x 13-inch baking sheet with foil and grease with vegetable oil.

Step 2: Into the prepared baking sheet, tightly line up the Graham crackers, breaking the crackers to fill in any gaps.

Step 3: Place the butter, brown sugar, and salt in a large saucepan. Bring everything to a boil over medium heat and cook for about 3 minutes, stirring constantly. Add the pecans and continue to cook for another 30 seconds. Then, take the pan off the heat.

Step 4: To the mixture in the pan, stir in the vanilla extract.

Step 5: Over the Graham crackers, pour the mixture. Place in the preheated oven and bake for about 10 minutes. Take the dish out of the oven when done and allow the bark to sit in the pan, undisturbed.

Step 6: Allow the bark to cool completely before breaking it apart.

Notes

For the base, you can also use broken pieces of vanilla wafers or saltine crackers in place of Graham crackers. Or use different varieties of Graham crackers such as cinnamon Graham crackers or chocolate Graham crackers. Feel free to use any kind of nuts like almonds, walnuts, or a mixture of your preferred nuts. You can swap the vanilla extract with 1 tbsp maple syrup if desired. You can add about 2 to 3 tbsp of bourbon when adding the pecans to make a boozy pecan pie bark. To make a chocolate pecan pie bark, add 1 c of chocolate chips to the saucepan with butter, sugar, and other ingredients. How to keep the bark fresh: Place the bark in an airtight container and store it at room temperature for up to 1 week or in the fridge for up to 2 weeks. You can also freeze the bark. Make the bark in advance and keep the broken-up pieces of the bark in a freezer bag separated by parchment paper. Store in the freezer for up to 6 months.

Preparation time: 50 mins | Yield: 4 servings

My family is crazy over this Doritos Chicken Casserole! It’s a fun and delicious dish that you can easily make at any time or ahead of time. This recipe is a no-fuss and takes just a couple of minutes to make, making this the perfect meal for busy weeknights or any day! If you are enjoying being able to skip the dinnertime fuss, then this recipe is for you! It’s incredibly easy, fast to make, and will surely please everyone!

Ingredients

2-3 c. diced cooked chicken

1 (7 oz.) bag Doritos, crushed

1 c. sour cream

1 can of condensed cream of chicken soup

1 tsp chili powder

¼ c. finely minced onion

½ tsp garlic powder

½ c. grated mozzarella cheese

½ c. grated sharp or mild cheddar cheese

Fresh parsley, for garnishing

½ tsp salt

½ tsp freshly ground black pepper

HOW TO MAKE DORITOS CHICKEN CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick spray, grease a baking dish or a 2-quart casserole dish.

Step 2: With about 2 c of crushed Doritos, cover the bottom of the casserole.

Step 3: In a large bowl, place the diced cooked chicken, sour cream, condensed soup, onion, chili powder, garlic powder, salt, and pepper. Mix well.

Step 4: On top of the crushed Doritos, place the chicken mixture and sprinkle with the rest of the crushed chips followed by the shredded mozzarella and shredded cheese.

Step 5: Place in the preheated oven and bake until slightly browned and the cheese has melted.

Step 6: Remove from the oven when done and serve the casserole right away. Enjoy!

Tips:

This casserole recipe is also great to make in advance.

For some spice, you are welcome to add a can of diced mild green chili peppers or a finely chopped jalapeno pepper to the chicken filling mixture.

DORITOS CHICKEN CASSEROLE

Rebecca Preparation time: 50 mins | Yield: 4 servings My family is crazy over this Doritos Chicken Casserole! It’s a fun and delicious dish that you can easily make at any… General Recipes DORITOS CHICKEN CASSEROLE European Print This

Serves: 4 Prep Time: 50 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2-3 c. diced cooked chicken
• 1 (7 oz.) bag Doritos, crushed
• 1 c. sour cream
• 1 can of condensed cream of chicken soup
• 1 tsp chili powder
• ¼ c. finely minced onion
• ½ tsp garlic powder
• ½ c. grated mozzarella cheese
• ½ c. grated sharp or mild cheddar cheese
• Fresh parsley, for garnishing
• ½ tsp salt
• ½ tsp freshly ground black pepper

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a nonstick spray, grease a baking dish or a 2-quart casserole dish.

Step 2: With about 2 c of crushed Doritos, cover the bottom of the casserole.

Step 3: In a large bowl, place the diced cooked chicken, sour cream, condensed soup, onion, chili powder, garlic powder, salt, and pepper. Mix well.

Step 4: On top of the crushed Doritos, place the chicken mixture and sprinkle with the rest of the crushed chips followed by the shredded mozzarella and shredded cheese.

Step 5: Place in the preheated oven and bake until slightly browned and the cheese has melted.

Step 6: Remove from the oven when done and serve the casserole right away. Enjoy!

Notes

This casserole recipe is also great to make in advance. For some spice, you are welcome to add a can of diced mild green chili peppers or a finely chopped jalapeno pepper to the chicken filling mixture.

Prep time: 1 min | Cook time: 5 mins | Serves: 6

Are you looking for the perfect snack great for everyone, even your little ones? This Mini Donut Hot Buttered Cheerios is an amazing sweet treat that you can easily and quickly make using just six basic ingredients. In a breeze, you’ll be enjoying the perfect snack!

This recipe is pretty straightforward. You do not need any special equipment or hard-to-find ingredients. All you need are readily available. You might have them already available in your pantry. For this recipe, all you need are butter, vanilla extract, ground cinnamon, sugar, and Cheerios or oat cereal. Just today, another package arrived at home with boxes of Cheerios cereal. You can tell how much we love this easy sweet treat!

I usually make a big batch of this buttered Cheerios. I simply store them in an airtight container and they will stay fresh for up to 7 days. I have also tried making these Mini Doughnut, Hot Buttered Cheerios in my Air Fryer and they turned out great! My kids love this Mini Doughnut, Hot Buttered Cheerios with milk for breakfast. They pour a huge serving into a bowl and add some milk and eat them like cereal. They also enjoy these toasted cheerios as a snack after school. I also tried leaving out the cinnamon (because I run out of stock!) and these Mini Doughnut Hot Buttered Cheerios turned out as amazing!

Before this recipe, I had no idea that toasted Cheerios are real! I was curious when I first read the recipe. I tied it immediately and wow! My family was blown away! So if you have not tried this Mini Doughnut, Hot Buttered Cheerios recipe, you are already missing out! This recipe is a must!

INGREDIENTS

1/4 cup butter

1 tsp ground cinnamon

1/2 tsp vanilla extract

1/4 c. granulated sugar

Pinch of salt

4 c. Cheerios or oat o’s cereal

How to make Mini Donut Hot Buttered Cheerios

Step 1: Place the butter in a large bowl and melt in the microwave. Then, add the vanilla along with the cereal. Toss well.

Step 2: Continue to microwave for another 3 to 4 minutes, stirring every minute.

Step 3: Next, add the sugar along with the cinnamon and a pinch of salt. Mix well.

Step 4: Serve and enjoy!

Mini Donut Hot Buttered Cheerios

Rebecca Prep time: 1 min | Cook time: 5 mins | Serves: 6 Are you looking for the perfect snack great for everyone, even your little ones? This Mini Donut Hot… General Recipes Mini Donut Hot Buttered Cheerios European Print This

Serves: 6 Prep Time: 1 min Cooking Time: 5 mins 5 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 cup butter
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 c. granulated sugar
• Pinch of salt
• 4 c. Cheerios or oat o’s cereal

Instructions

Step 1: Place the butter in a large bowl and melt in the microwave. Then, add the vanilla along with the cereal. Toss well.

Step 2: Continue to microwave for another 3 to 4 minutes, stirring every minute.

Step 3: Next, add the sugar along with the cinnamon and a pinch of salt. Mix well.

Step 4: Serve and enjoy!

Prep time: 2 hrs 10 mins | Servings: 8

This pecan pie, and bread pudding has been my ultimate favorite for years! The filling is poured over delightful bread pudding. Did I mention, this pecan pie, bread pudding has no crust? If bread pudding is your favorite dessert, I am sure that you’ll enjoy this delicious pecan pie bread pudding. It is made with just a few simple ingredients combined and baked to deliver the best bread pudding you’ll ever make! The best part of this bread pudding is the streusel-like combination of butter, brown sugar, and pecans on top. This creates a ‘crunch’ and caramel sauce. Smooth and creamy on the inside and crunchy and crispy on the outside – this pecan pie, bread pudding is truly a wonderful dessert!

Ingredients

5 eggs

1 loaf day-old French baguette

3½ c. whole milk

1 c. sugar

½ c. butter, melted

1 tbsp vanilla extract

1 ½ c. of shelled pecan halves

1 ½ c. of brown sugar

HOW TO MAKE EASY PECAN PIE BREAD PUDDING

Step 1: Into cube, cut the bread, then leave them to dry for approximately 1 hour.

Step 2: Prepare the oven. Preheat it to 350 degrees.

Step 3: In a large bowl, beat the eggs. Then, add the milk along with sugar and vanilla. Mix well until blended.

Step 4: In the baking pan, place the cubed bread and let them soak in the milk and egg mixture.

Step 5: In the brown sugar, dissolve the butter. Mix well before adding the pecans. Mix again.

Step 6: Over the soaked bread, pour the mixture. Gently fold the beard to make sure the pecans form into clumps throughout.

Step 7: Place in the preheated oven and bake for about 45 to 55 minutes or until the top is slightly brown.

Step 8: Remove from the oven when done and let the pecan pie, bread pudding cool for at least 20 minutes.

Tip:

For this recipe, the best bread to use is day-old bread because it absorbs the milk and egg mixture better.

EASY PECAN PIE BREAD PUDDING

Rebecca Prep time: 2 hrs 10 mins | Servings: 8 This pecan pie, and bread pudding has been my ultimate favorite for years! The filling is poured over delightful bread pudding.… General Recipes EASY PECAN PIE BREAD PUDDING European Print This

Serves: 8 Prep Time: 2 hrs 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 eggs
• 1 loaf day-old French baguette
• 3½ c. whole milk
• 1 c. sugar
• ½ c. butter, melted
• 1 tbsp vanilla extract
• 1 ½ c. of shelled pecan halves
• 1 ½ c. of brown sugar

Instructions

Step 1: Into cube, cut the bread, then leave them to dry for approximately 1 hour.

Step 2: Prepare the oven. Preheat it to 350 degrees.

Step 3: In a large bowl, beat the eggs. Then, add the milk along with sugar and vanilla. Mix well until blended.

Step 4: In the baking pan, place the cubed bread and let them soak in the milk and egg mixture.

Step 5: In the brown sugar, dissolve the butter. Mix well before adding the pecans. Mix again.

Step 6: Over the soaked bread, pour the mixture. Gently fold the beard to make sure the pecans form into clumps throughout.

Step 7: Place in the preheated oven and bake for about 45 to 55 minutes or until the top is slightly brown.

Step 8: Remove from the oven when done and let the pecan pie, bread pudding cool for at least 20 minutes.

Notes

For this recipe, the best bread to use is day-old bread because it absorbs the milk and egg mixture better.

Total prep time: 1 hr 45 mins | Yield: 10 cannoncini

I love Italian pastries. One of their best creation is this crisp and butter Italian cream-filled cannoncini. These cream-filled pastry horns are a wonderful side dish or appetizer.

Ingredients

8 ounces (235 ml) of milk

3 tbsp (30 grams) of all-purpose flour

3 egg yolks

1 tsp of vanilla extract

½ c. (100 grams) of sugar

Cannoncini:

¼ c. (50 grams) of sugar

1 egg (for egg wash) powdered sugar to decorate

1 sheet of puff pastry, defrosted (about 8 ounces, 225 grams)

HOW TO MAKE CRISP AND BUTTERY ITALIAN CREAM-FILLED CANNONCINI

Custard cream:

Step 1: Warm the milk in a pot until slightly hot.

Step 2: In a pan, whisk the egg yolks, sugar, vanilla extract, and flour until light and fluffy. Slowly add in the milk while stirring constantly until all the lumps are gone.

Step 3: In the pan over medium heat, pour the mixture while stirring constantly until the mixture reaches a slow boil. Add the cream, stirring until thickened. Decrease the heat and continue to cook further until you reached your desired consistency.

Step 4: Pour the cream into a glass bowl and tent it with plastic wrap. Allow the cream to cool, then place in the fridge to chill for at least an hour.

Pastry horns:

Step 5: Prepare the oven. Preheat it to 400 degrees.

Step 6: On the counter and puff pastry, sprinkle some sugar. Roll the puff pastry to about a 9 x 12-inches triangle. Into 12 strips, cut the pastry, then roll each strip into a cone, overlapping the pastry to about half of its length.

Step 7: Using parchment paper, line a baking sheet. Then, place the strip, side-down. Mix 1 egg and 1 tbsp water until well blended. Lightly brush each pastry cone with the egg wash.

Step 8: Place in the preheated oven and bake for about 15 to 20 minutes or until the top is golden. Remove from the oven when done and allow the pastry horns to cool for a couple of minutes before gently removing them from the molds.

Step 9: Fill the pastry horns with the cream and sprinkle with powdered sugar. Enjoy!

CRISP AND BUTTERY ITALIAN CREAM FILLED CANNONCINI

Rebecca Total prep time: 1 hr 45 mins | Yield: 10 cannoncini I love Italian pastries. One of their best creation is this crisp and butter Italian cream-filled cannoncini. These cream-filled… General Recipes CRISP AND BUTTERY ITALIAN CREAM FILLED CANNONCINI European Print This

Serves: 10

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 ounces (235 ml) of milk
• 3 tbsp (30 grams) of all-purpose flour
• 3 egg yolks
• 1 tsp of vanilla extract
• ½ c. (100 grams) of sugar
• Cannoncini:
• ¼ c. (50 grams) of sugar
• 1 egg (for egg wash) powdered sugar to decorate
• 1 sheet of puff pastry, defrosted (about 8 ounces, 225 grams)

Instructions

Custard cream:

Step 1: Warm the milk in a pot until slightly hot.

Step 2: In a pan, whisk the egg yolks, sugar, vanilla extract, and flour until light and fluffy. Slowly add in the milk while stirring constantly until all the lumps are gone.

Step 3: In the pan over medium heat, pour the mixture while stirring constantly until the mixture reaches a slow boil. Add the cream, stirring until thickened. Decrease the heat and continue to cook further until you reached your desired consistency.

Step 4: Pour the cream into a glass bowl and tent it with plastic wrap. Allow the cream to cool, then place in the fridge to chill for at least an hour.

Pastry horns:

Step 5: Prepare the oven. Preheat it to 400 degrees.

Step 6: On the counter and puff pastry, sprinkle some sugar. Roll the puff pastry to about a 9 x 12-inches triangle. Into 12 strips, cut the pastry, then roll each strip into a cone, overlapping the pastry to about half of its length.

Step 7: Using parchment paper, line a baking sheet. Then, place the strip, side-down. Mix 1 egg and 1 tbsp water until well blended. Lightly brush each pastry cone with the egg wash.

Step 8: Place in the preheated oven and bake for about 15 to 20 minutes or until the top is golden. Remove from the oven when done and allow the pastry horns to cool for a couple of minutes before gently removing them from the molds.

Step 9: Fill the pastry horns with the cream and sprinkle with powdered sugar. Enjoy!

Juicy steak with tons of amazing flavor! This Ribeye Steak is super easy to make and guarantees the best steak you’ll ever make! Enjoy a fancy dinner at home with this Ribeye Steak and pair it with baked potatoes or with a side of roasted asparagus, sauteed spinach, or salad.

Ingredients

2 tablespoon Butter

2 Rib eye steaks (around 1¼ pound each), at room temperature

1 tablespoon Avocado oil (or another high smoke point oil like canola)

1 teaspoon Freshly ground black pepper

2 teaspoons Kosher salt

HOW TO MAKE RIBEYE STEAK

Step 1: Prepare the oven. Preheat it to 500 degrees F.

Step 2: Using paper towels, pat dry the steaks, then season all sides with salt and freshly ground pepper. Allow the meat to stand for about 30 minutes at room temperature.

Step 3: Heat the oil in a large cast-iron skillet over high heat. Once the oil is very hot, adjust the heat to medium-high. Add the steaks and sear for about 3 to 5 minutes until the first side is crusty. Sear the sides, flip and continue to sear the other side for another 3 to 5 minutes.

Step 4: Into the preheated oven, transfer the hot skillet and bake for about 3 minutes for medium-rare or approximately 5 minutes for medium.

Step 5: To a cutting board or warm plate, transfer the steaks and loosely tent with foil. Allow the steaks to rest for about 5 minutes.

Step 6: Before serving, top the steaks with butter. You can serve the steaks, whole or you can slice each across the grain. Enjoy!

Notes:

Make sure to let the steak come to room temperature before cooking.

You can keep any leftovers in an airtight container and store them for up to 4 days. I like to pair leftover steaks on a salad because you do not need to reheat them. But if reheating, gently reheat the steak in the microwave at 50% power.

RIBEYE STEAK

Rebecca Juicy steak with tons of amazing flavor! This Ribeye Steak is super easy to make and guarantees the best steak you’ll ever make! Enjoy a fancy dinner at home with… General Recipes RIBEYE STEAK European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoon Butter
• 2 Rib eye steaks (around 1¼ pound each), at room temperature
• 1 tablespoon Avocado oil (or another high smoke point oil like canola)
• 1 teaspoon Freshly ground black pepper
• 2 teaspoons Kosher salt

Instructions

Step 1: Prepare the oven. Preheat it to 500 degrees F.

Step 2: Using paper towels, pat dry the steaks, then season all sides with salt and freshly ground pepper. Allow the meat to stand for about 30 minutes at room temperature.

Step 3: Heat the oil in a large cast-iron skillet over high heat. Once the oil is very hot, adjust the heat to medium-high. Add the steaks and sear for about 3 to 5 minutes until the first side is crusty. Sear the sides, flip and continue to sear the other side for another 3 to 5 minutes.

Step 4: Into the preheated oven, transfer the hot skillet and bake for about 3 minutes for medium-rare or approximately 5 minutes for medium.

Step 5: To a cutting board or warm plate, transfer the steaks and loosely tent with foil. Allow the steaks to rest for about 5 minutes.

Step 6: Before serving, top the steaks with butter. You can serve the steaks, whole or you can slice each across the grain. Enjoy!

Notes

Make sure to let the steak come to room temperature before cooking. You can keep any leftovers in an airtight container and store them for up to 4 days. I like to pair leftover steaks on a salad because you do not need to reheat them. But if reheating, gently reheat the steak in the microwave at 50% power.

These blueberry cheesecake crescent rolls are my favorite! Stuffed with sweet cheesecake filling and bursting with fresh blueberries – these rolls are great to serve either for breakfast or snack. The best part is you can use any of your preferred fresh berries or a combination of your fave berries!

Ingredients

½ c. granulated sugar

8 oz. cream cheese (at room temperature)

1 teaspoon lemon juice

1 c. fresh blueberries

2 tubes (8 oz. each) of refrigerated crescent rolls

confectioners’ sugar, for topping

1 egg white

HOW TO MAKE BLUEBERRY CHEESECAKE CRESCENT ROLLS

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using parchment paper, line a baking sheet.

Step 2: Place the cream cheese, sugar, and lemon juice in a medium bowl. Mix using a handheld mixer until just creamy.

Step 3: Along the perforated edges, separate the crescent rolls. On the prepared pan, lay each dough triangle flat, then top each with 1 tsp of the cream cheese mixture. Evenly divide the blueberries between each of the triangles.

Step 4: Roll the triangle up beginning with the long edges. To seal, gently press the tip of the crescent dough.

Step 5: With the egg white, brush the tops of each roll. Place the pan in the preheated oven and bake the rolls for about 9 to 10 minutes or until golden brown. Remove from the oven when done and allow the rolls to cool for about 5 minutes.

Step 6: Before serving, dust the rolls with confectioners’ sugar. Enjoy!

Notes:

You can make the cream cheese mixture the night before, then assemble and bake the next day.

Do not leave the lemon juice out! This helps the mixture to stay together and guarantees a thicker texture.

For this recipe, you can use any or a combination of fresh berries.

Or swap the fresh berries with canned pie filling. On top of the cream cheese, place about 1 tbsp of the blueberry pie filling and roll as directed. To prevent the filling to seep out, make sure to punch and tuck the ends well.

You can also glaze the rolls instead of dusting them with confectioners’ sugar. To make a simple glaze, mix 1/3 c powdered sugar with 2 tsp milk until smooth, then drizzle this on top of the rolls.

BLUEBERRY CHEESECAKE CRESCENT ROLLS

Rebecca These blueberry cheesecake crescent rolls are my favorite! Stuffed with sweet cheesecake filling and bursting with fresh blueberries – these rolls are great to serve either for breakfast or snack.… General Recipes BLUEBERRY CHEESECAKE CRESCENT ROLLS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• ½ c. granulated sugar
• 8 oz. cream cheese (at room temperature)
• 1 teaspoon lemon juice
• 1 c. fresh blueberries
• 2 tubes (8 oz. each) of refrigerated crescent rolls
• confectioners’ sugar, for topping
• 1 egg white

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using parchment paper, line a baking sheet.

Step 2: Place the cream cheese, sugar, and lemon juice in a medium bowl. Mix using a handheld mixer until just creamy.

Step 3: Along the perforated edges, separate the crescent rolls. On the prepared pan, lay each dough triangle flat, then top each with 1 tsp of the cream cheese mixture. Evenly divide the blueberries between each of the triangles.

Step 4: Roll the triangle up beginning with the long edges. To seal, gently press the tip of the crescent dough.

Step 5: With the egg white, brush the tops of each roll. Place the pan in the preheated oven and bake the rolls for about 9 to 10 minutes or until golden brown. Remove from the oven when done and allow the rolls to cool for about 5 minutes.

Step 6: Before serving, dust the rolls with confectioners’ sugar. Enjoy!

Notes

You can make the cream cheese mixture the night before, then assemble and bake the next day. Do not leave the lemon juice out! This helps the mixture to stay together and guarantees a thicker texture. For this recipe, you can use any or a combination of fresh berries. Or swap the fresh berries with canned pie filling. On top of the cream cheese, place about 1 tbsp of the blueberry pie filling and roll as directed. To prevent the filling to seep out, make sure to punch and tuck the ends well. You can also glaze the rolls instead of dusting them with confectioners’ sugar. To make a simple glaze, mix 1/3 c powdered sugar with 2 tsp milk until smooth, then drizzle this on top of the rolls.

If you are looking for another way to enjoy dinner, this Chicken Marsala Bake is a wonderful option. It is packed with amazing flavors and super easy to throw together. For a satisfying dinner, serve this mouthwatering chicken Marsala Bake with a side of mashed potatoes.

Ingredients

2 packed cups coarsely chopped cooked chicken

2 tablespoons of butter

8 ounces dried pasta ( I use egg noodles, but you can use your preferred pasta)

2 tablespoons olive oil

1 small onion, diced

3 tablespoons flour

16 oz. mushrooms, sliced

½ c. dry Marsala wine

5 garlic cloves, minced

½ c. heavy cream

2 c. low-sodium chicken broth or stock

1 c. shaved/shredded Parmesan cheese – divided

¼ c. chopped fresh parsley

8 ounces block of mozzarella cheese, cut into small cubes

1 teaspoon salt

¼ teaspoon black pepper

HOW TO MAKE CHICKEN MARSALA CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Following the package directions, cook the pasta until al dente. Drain when done and set aside.

Step 3: Heat the butter and oil in a large skillet over medium-high heat. Once the butter has melted, add the onions and mushrooms to the skillet. Cook for about 5 to 7 minutes, stirring often until tender. Then, add the garlic and season with salt and pepper. Next, add the Marsala along with the heavy cream. Stir and let everything simmer for another 3 minutes or until slightly thickened.

Step 4: On top, sprinkle the flour. Continue to cook, stirring for an additional 1 to 2 minutes or until the mixture just begins to turn light brown.

Step 5: Gradually whisk in the chicken broth/stock while scraping the bottom of the pan and stirring constantly.

Step 6: Decrease the heat to a simmer and cook for 1 to 2 minutes more until the sauce has thickened. Then, add the pasta. Toss well to coat.

Step 7: To the skillet, add 3/4 c. Parmesan cheese, mozzarella, fresh parsley, and cooked chicken. Stir well.

Step 8: Into a 9 x 13-inch casserole dish greased with non-stick spray, transfer the chicken and pasta mixture, then top with the rest of the Parmesan. Place in the preheated oven and bake for about 25 to 30 minutes or until bubbly.

Step 9: Remove from the oven when done and allow the casserole to cool for about 15 minutes. Before serving, garnish with some fresh parsley. Enjoy!

Notes:

You can substitute Marsala wine with Madeira, Sherry, Brandy, or Dry White Wine. I do not recommend using cooking wine.

For this recipe, you can use egg noodles, ziti, penne, rigate, fusilli, rotini, or any sturdy pasta.

Keep any leftovers in an airtight container and store them in the fridge for up to 4 days.

To freeze the entire baked casserole, tightly wrap the completely cooled casserole with plastic wrap, then foil. When ready to serve, thaw the casserole in the fridge overnight. The next day, tent the casserole with foil and reheat for about 30 minutes at 350 degrees F.

CHICKEN MARSALA CASSEROLE

Rebecca If you are looking for another way to enjoy dinner, this Chicken Marsala Bake is a wonderful option. It is packed with amazing flavors and super easy to throw together.… General Recipes CHICKEN MARSALA CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 packed cups coarsely chopped cooked chicken
• 2 tablespoons of butter
• 8 ounces dried pasta ( I use egg noodles, but you can use your preferred pasta)
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 tablespoons flour
• 16 oz. mushrooms, sliced
• ½ c. dry Marsala wine
• 5 garlic cloves, minced
• ½ c. heavy cream
• 2 c. low-sodium chicken broth or stock
• 1 c. shaved/shredded Parmesan cheese – divided
• ¼ c. chopped fresh parsley
• 8 ounces block of mozzarella cheese, cut into small cubes
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Following the package directions, cook the pasta until al dente. Drain when done and set aside.

Step 3: Heat the butter and oil in a large skillet over medium-high heat. Once the butter has melted, add the onions and mushrooms to the skillet. Cook for about 5 to 7 minutes, stirring often until tender. Then, add the garlic and season with salt and pepper. Next, add the Marsala along with the heavy cream. Stir and let everything simmer for another 3 minutes or until slightly thickened.

Step 4: On top, sprinkle the flour. Continue to cook, stirring for an additional 1 to 2 minutes or until the mixture just begins to turn light brown.

Step 5: Gradually whisk in the chicken broth/stock while scraping the bottom of the pan and stirring constantly.

Step 6: Decrease the heat to a simmer and cook for 1 to 2 minutes more until the sauce has thickened. Then, add the pasta. Toss well to coat.

Step 7: To the skillet, add 3/4 c. Parmesan cheese, mozzarella, fresh parsley, and cooked chicken. Stir well.

Step 8: Into a 9 x 13-inch casserole dish greased with non-stick spray, transfer the chicken and pasta mixture, then top with the rest of the Parmesan. Place in the preheated oven and bake for about 25 to 30 minutes or until bubbly.

Step 9: Remove from the oven when done and allow the casserole to cool for about 15 minutes. Before serving, garnish with some fresh parsley. Enjoy!

Notes

You can substitute Marsala wine with Madeira, Sherry, Brandy, or Dry White Wine. I do not recommend using cooking wine. For this recipe, you can use egg noodles, ziti, penne, rigate, fusilli, rotini, or any sturdy pasta. Keep any leftovers in an airtight container and store them in the fridge for up to 4 days. To freeze the entire baked casserole, tightly wrap the completely cooled casserole with plastic wrap, then foil. When ready to serve, thaw the casserole in the fridge overnight. The next day, tent the casserole with foil and reheat for about 30 minutes at 350 degrees F.

Prep time: 10 mins | Serves: 6

This Cranberry Waldorf Salad is another of my ultimate favorite salad. I found this recipe years ago and this has become my ultimate go-to. This salad is an amazing addition to any family meal. It is loaded with colorful ingredients and bursts with amazing flavors! This Cranberry Waldorf Salad is indeed a crowd-pleaser!

This Cranberry Waldorf Salad is made with fresh tart cranberries, juicy grapes, raisins, and crisp fresh apples. This easy recipe is a traditional Cranberry Waldorf Salad recipe with mayonnaise. I have seen people not use mayonnaise on their Cranberry Waldorf Salad, salad, but I prefer the original recipe. This salad has combinations of different flavors and textures. Mayonnaise offset the tartness of the cranberries. Some people use yoghurt instead, but like what I’ve said I always stick to the original.

This Cranberry Waldorf Salad has a delicious flavor of fall because of the fresh and dried cranberries along with apples. This is a fresh salad with a touch of sweetness. This Cranberry Waldorf Salad is the perfect salad you can serve all year round! We love to serve this with turkey for a festive dinner. I even enjoy bringing this to picnics or potlucks. Also excellent for a fruity dish option for family gatherings!

INGREDIENTS

1/2 c. chopped walnuts

1 c. mayonnaise

1 Granny Smith apple, diced

1/3 c. dried cranberries

1 c. seedless red grapes, halved

1 1/2 c. fresh cranberries, roughly chopped

1 c. celery, chopped

1-2 tbsp granulated sugar, to taste

Kosher salt and freshly ground black pepper, to taste

Zest of 1 orange

How to make Cranberry Waldorf Salad

Step 1: Place all the ingredients in a large bowl and toss well to coat.

Step 2: Tent the bowl and place it in the fridge for at least 2 hours.

Step 3: Serve the Cranberry Waldorf Salad once chilled. Enjoy!

Cranberry Waldorf Salad Recipe: Perfect For The Holidays (or any time of year)

Rebecca Prep time: 10 mins | Serves: 6 This Cranberry Waldorf Salad is another of my ultimate favorite salad. I found this recipe years ago and this has become my ultimate… General Recipes Cranberry Waldorf Salad Recipe: Perfect For The Holidays (or any time of year) European Print This

Serves: 6 Prep Time: 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c. chopped walnuts
• 1 c. mayonnaise
• 1 Granny Smith apple, diced
• 1/3 c. dried cranberries
• 1 c. seedless red grapes, halved
• 1 1/2 c. fresh cranberries, roughly chopped
• 1 c. celery, chopped
• 1-2 tbsp granulated sugar, to taste
• Kosher salt and freshly ground black pepper, to taste
• Zest of 1 orange

Instructions

Step 1: Place all the ingredients in a large bowl and toss well to coat.

Step 2: Tent the bowl and place it in the fridge for at least 2 hours.

Step 3: Serve the Cranberry Waldorf Salad once chilled. Enjoy!

Prep Time: 1 hr | Cook Time: 1 hr 15 mins

Are you looking for the perfect dessert? Look no more because this German Chocolate Cheesecake is everything! Rich, gooey, with a wonderful cheesecake and chocolate crust topped with coconut pecan. This cake is heaven on a plate!

Ingredients

Oreo Crust:

4 ounces unsalted butter-melted

14.3 ounces Oreo Cookies-ground

Chocolate Cheesecake:

1 1/4 c. sugar

2 tbsp cocoa powder

2 pounds cream cheese-softened

8 ounces semi-sweet chocolate-melted

3 eggs-slightly beaten with the fork

2 tsp vanilla

Coconut-Pecan Topping:

3 egg yolks

1 c. evaporated milk

4 ounces sweetened shredded coconut

1 tsp vanilla

3/4 c. light brown sugar

3/4 c. chopped toasted pecans

1/3 c. unsalted butter

Ganache for Swirls:

1 tbsp cocoa powder

4 ounces chocolate-chopped

1 tsp coconut oil

1 tbsp maple syrup

2/3 c. heavy cream

How to make German Chocolate Cheesecake

Oreo Crust:

Step 1: Using parchment paper, line the bottom of a 9-inch springform pan, then wrap the pan in heavy-duty aluminium foil. Set aside.

Step 2: Prepare the oven. Preheat it to 325 degrees F.

Step 3: Combine the Oreo crumbs and melted butter. Into the bottom and 1-inch up the sides of the prepared pan, press the mixture. Then, put it in the freezer until the mixture is firm.

Chocolate Cheesecake:

Step 4: Let the chocolate melt and set aside.

Step 5: Combine the softened cream cheese with sugar and vanilla. Beat in the cocoa along with the melted chocolate. Then, add the eggs and beat until just mixed.

Step 6: Over the crust, spread the mixture and smooth the top. Place the pan in the preheated oven. Under the pan, put a small pot filled with water. Bake for about 1 hour 15 minutes or until the middle is set. When done, turn the oven off and crack the door open. Leave the pan in the oven for an hour, then transfer it to the counter to cool at room temperature. Once cooled, place in the fridge to chill for 4 hours.

Step 7: Remove the ring from the springform pan once the cake has cooled and invert the cake onto a serving plate.

Coconut-Pecan Topping:

Step 8: Place the evaporated milk, butter, light brown sugar, and egg yolks in a saucepan. Let everything simmer while stirring for about 10 minutes until the mixture has thickened to a pudding-like consistency.

Step 9: Take the pan off the heat and stir in the vanilla followed by the coconut and pecans.

Step 10: Set the toppings aside to cool before spreading them over the chilled cake.

Chocolate Ganache Swirls:

Step 11: Melt the chocolate cake with coconut oil. Add the maple syrup and stir.

Step 12: Then, stir in the cold heavy cream until the mixture is smooth and creamy. Add the cocoa powder, stir, and set aside to cool.

Step 13: Once cooled, transfer the mixture to a piping bag, then create the swirls.

German Chocolate Cheesecake Recipe: The Perfect Dessert

Rebecca Prep Time: 1 hr | Cook Time: 1 hr 15 mins Are you looking for the perfect dessert? Look no more because this German Chocolate Cheesecake is everything! Rich, gooey,… General Recipes German Chocolate Cheesecake Recipe: The Perfect Dessert European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Oreo Crust:
• 4 ounces unsalted butter-melted
• 14.3 ounces Oreo Cookies-ground
• Chocolate Cheesecake:
• 1 1/4 c. sugar
• 2 tbsp cocoa powder
• 2 pounds cream cheese-softened
• 8 ounces semi-sweet chocolate-melted
• 3 eggs-slightly beaten with the fork
• 2 tsp vanilla
• Coconut-Pecan Topping:
• 3 egg yolks
• 1 c. evaporated milk
• 4 ounces sweetened shredded coconut
• 1 tsp vanilla
• 3/4 c. light brown sugar
• 3/4 c. chopped toasted pecans
• 1/3 c. unsalted butter
• Ganache for Swirls:
• 1 tbsp cocoa powder
• 4 ounces chocolate-chopped
• 1 tsp coconut oil
• 1 tbsp maple syrup
• 2/3 c. heavy cream

Instructions

Oreo Crust:

Step 1: Using parchment paper, line the bottom of a 9-inch springform pan, then wrap the pan in heavy-duty aluminium foil. Set aside.

Step 2: Prepare the oven. Preheat it to 325 degrees F.

Step 3: Combine the Oreo crumbs and melted butter. Into the bottom and 1-inch up the sides of the prepared pan, press the mixture. Then, put it in the freezer until the mixture is firm.

Chocolate Cheesecake:

Step 4: Let the chocolate melt and set aside.

Step 5: Combine the softened cream cheese with sugar and vanilla. Beat in the cocoa along with the melted chocolate. Then, add the eggs and beat until just mixed.

Step 6: Over the crust, spread the mixture and smooth the top. Place the pan in the preheated oven. Under the pan, put a small pot filled with water. Bake for about 1 hour 15 minutes or until the middle is set. When done, turn the oven off and crack the door open. Leave the pan in the oven for an hour, then transfer it to the counter to cool at room temperature. Once cooled, place in the fridge to chill for 4 hours.

Step 7: Remove the ring from the springform pan once the cake has cooled and invert the cake onto a serving plate.

Coconut-Pecan Topping:

Step 8: Place the evaporated milk, butter, light brown sugar, and egg yolks in a saucepan. Let everything simmer while stirring for about 10 minutes until the mixture has thickened to a pudding-like consistency.

Step 9: Take the pan off the heat and stir in the vanilla followed by the coconut and pecans.

Step 10: Set the toppings aside to cool before spreading them over the chilled cake.

Chocolate Ganache Swirls:

Step 11: Melt the chocolate cake with coconut oil. Add the maple syrup and stir.

Step 12: Then, stir in the cold heavy cream until the mixture is smooth and creamy. Add the cocoa powder, stir, and set aside to cool.

Step 13: Once cooled, transfer the mixture to a piping bag, then create the swirls.