General Recipes

Total Prep Time: 40 mins | Yield: 12 servings

This easy burrito casserole is an amazing weeknight dinner filled with ground beef and tons of melted cheese. This casserole is a crowd-pleasing, filling dish that is a favorite at any gathering. It is incredibly easy and quick to throw together using just a few basic ingredients. If you love Tex Mex recipes, I am pretty sure that you’ll dig this mouthwatering, easy Burrito casserole! This casserole has combinations of wonderful Tex-Mex flavors that we love! It is a must-try and no doubt a keeper!

Ingredients

1 small onion, chopped

1 lb ground beef

1 pack of taco seasoning

1 can cream of mushroom soup, undiluted

1 can of refried beans

½ c. sour cream

2 ½ c. of shredded Mexican blend cheese

1 pack of large flour tortillas

HOW TO MAKE EASY BURRITO CASSEROLE

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

Step 2: In a large skillet, cook the ground beef and onion until the meat is no longer pink. Drain the excess grease when done before adding in the taco seasoning and refried beans. Continue to cook until heated through.

Step 3: In another bowl, blend the mushroom soup and sour cream. In the bottom of the prepared baking dish, spread half of the soup mixture. On top, add a layer of three flour tortillas, tearing and overlapping them. Over the tortillas, spread the ground beef mixture and sprinkle with 1 c. cheese. Do the same layers, ending with cheese.

Step 4: Place in the preheated oven and bake for about 20 minutes or until the cheese has melted.

Step 5: Remove from the oven when done, and serve the casserole immediately. Enjoy!

Tips:

You can prep the ingredients in advance and freeze the casserole. When ready to serve, bake the casserole at 375 degrees (if frozen) for about 45 to 60 minutes.

EASY BURRITO CASSEROLE

Rebecca Total Prep Time: 40 mins | Yield: 12 servings This easy burrito casserole is an amazing weeknight dinner filled with ground beef and tons of melted cheese. This casserole is… General Recipes EASY BURRITO CASSEROLE European Print This

Serves: 12

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 small onion, chopped
• 1 lb ground beef
• 1 pack of taco seasoning
• 1 can cream of mushroom soup, undiluted
• 1 can of refried beans
• ½ c. sour cream
• 2 ½ c. of shredded Mexican blend cheese
• 1 pack of large flour tortillas

Instructions

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

Step 2: In a large skillet, cook the ground beef and onion until the meat is no longer pink. Drain the excess grease when done before adding in the taco seasoning and refried beans. Continue to cook until heated through.

Step 3: In another bowl, blend the mushroom soup and sour cream. In the bottom of the prepared baking dish, spread half of the soup mixture. On top, add a layer of three flour tortillas, tearing and overlapping them. Over the tortillas, spread the ground beef mixture and sprinkle with 1 c. cheese. Do the same layers, ending with cheese.

Step 4: Place in the preheated oven and bake for about 20 minutes or until the cheese has melted.

Step 5: Remove from the oven when done, and serve the casserole immediately. Enjoy!

Notes

You can prep the ingredients in advance and freeze the casserole. When ready to serve, bake the casserole at 375 degrees (if frozen) for about 45 to 60 minutes.

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

This homemade Chicago Style Deep Dish Pizza is an impressive, no-fuss pizza recipe. The crunchy, flaky, and soft butter crust topped with tomato sauce and layers of cheese makes this pizza really stands out!

Ingredients

1 tbsp granulated sugar

2 Pizza Crust

½ c. yellow cornmeal

1 ¼ tsp salt

1 ¼ c. slightly warm water

2 ¼ tsp Red Star Platinum yeast

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

Olive oil for coating

3 ¼ c. all-purpose flour spoon & levelled

Tomato Sauce for Both Pizzas:

1 small onion, grated

1 tsp dried oregano

3 garlic cloves, minced

2 tbsp unsalted butter

1 28-oz. can of crushed tomatoes

¼ tsp granulated sugar

¾ tsp salt

½ tsp crushed red pepper flakes, optional

Toppings for Both Pizzas:

Crumbled bacon, 2 per pizza, optional

4 c. shredded mozzarella cheese

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

Cooked and crumbled sausage for topping, optional

½ c. grated Parmesan cheese

Sliced mushrooms for topping, optional

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

How to make Homemade Chicago Style Deep Dish Pizza

Step 1: For the crust, start by measuring the flour into a cup. Mix the flour with the remaining dough ingredients using your hand or a mixer. If using a bread machine, mix at medium-low speed for about 7 minutes.

Step 2: In a lightly greased bowl, place the dough. Cover the dough and let it rise for about 60 minutes or until very puffy. In the meantime, prep the pizza pan. Grease them using nonstick vegetable oil spray. Into the bottom, pour about 3 to 4 tbsp of olive oil.

Step 3: To create a large circle, stretch the dough. Place the dough into the prepared pan and stretch it towards the edge until it begins to shrink back. Cover and let the dough sit for about 15 minutes.

Step 4: Prepare the oven. Preheat it to 425 degrees F.

Step 5: To cover the bottom of the pan, stretch the dough, then push it up gently to the sides of the pan. Let the crust rest for additional 15 minutes.

Step 6: Place in the preheated oven and bake the crust for about 10 minutes or until it begins to get slightly brown. In the meantime, prep the filling. Thoroughly drain the tomatoes and mix them with the Pizza seasoning and others. With the sliced mozzarella, cover the bottom of the crust. Add the sausage followed by the tomato mixture. Then, sprinkle the top with the grated Parmesan and drizzle with olive oil. Resume baking for additional 25 minutes or until the filling is bubbly and the topping is golden brown.

Step 7: Take the pizza out of the oven. Using a spatula, transfer the pizza onto a rack. Before slicing, let the pizza cool for about 15 minutes. Enjoy!

Homemade Chicago Style Deep Dish Pizza

Rebecca Prep Time: 4 hrs | Cook Time: 30 mins | Total Time: 4 hrs 30 mins | Yield: 2 deep dish 9-inch pizzas This homemade Chicago Style Deep Dish Pizza… General Recipes Homemade Chicago Style Deep Dish Pizza European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Instructions

Step 1: For the crust, start by measuring the flour into a cup. Mix the flour with the remaining dough ingredients using your hand or a mixer. If using a bread machine, mix at medium-low speed for about 7 minutes.

Step 2: In a lightly greased bowl, place the dough. Cover the dough and let it rise for about 60 minutes or until very puffy. In the meantime, prep the pizza pan. Grease them using nonstick vegetable oil spray. Into the bottom, pour about 3 to 4 tbsp of olive oil.

Step 3: To create a large circle, stretch the dough. Place the dough into the prepared pan and stretch it towards the edge until it begins to shrink back. Cover and let the dough sit for about 15 minutes.

Step 4: Prepare the oven. Preheat it to 425 degrees F.

Step 5: To cover the bottom of the pan, stretch the dough, then push it up gently to the sides of the pan. Let the crust rest for additional 15 minutes.

Step 6: Place in the preheated oven and bake the crust for about 10 minutes or until it begins to get slightly brown. In the meantime, prep the filling. Thoroughly drain the tomatoes and mix them with the Pizza seasoning and others. With the sliced mozzarella, cover the bottom of the crust. Add the sausage followed by the tomato mixture. Then, sprinkle the top with the grated Parmesan and drizzle with olive oil. Resume baking for additional 25 minutes or until the filling is bubbly and the topping is golden brown.

Step 7: Take the pizza out of the oven. Using a spatula, transfer the pizza onto a rack. Before slicing, let the pizza cool for about 15 minutes. Enjoy!

This Crack Chicken Lasagna will bring your lasagna to a whole other level! This lasagna has an addictive flavor combination of cream cheese, cheddar, bacon, green onions, and ranch seasoning. It is insanely good and a complete meal in one! Serve a big slice of this delicious lasagna with a simple side salad or veggies on the side for a filling meal perfect for everyone!

Ingredients

3 c. chopped cooked chicken (about 1 rotisserie chicken if preferred)

1 tablespoon Olive Oil

9 sheets lasagna – you can make a few extra if desired

3 oz. chopped bacon bits

1 small onion – finely diced

2 packets ranch seasoning mix (the total amount you need is 2 ounces)

2 cloves garlic – minced

3 cans of evaporated milk (12 oz. each)

8 ounces cream cheese – softened and cubed

1 ½ c. sharp cheddar cheese (shredded)

1 ½ c. mozzarella cheese (shredded)

chopped green onions or fresh parsley for garnishing

¼ teaspoon fresh ground black pepper

HOW TO MAKE CRACK CHICKEN LASAGNA

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch baking pan.

Step 2: Following the package directions, cook the lasagna noodles. Drain when done and set aside.

Step 3: If using a block of cheese, grate the cheese/s.

Sauce:

Step 4: Heat the olive oil in a saucepan over medium heat. Once the oil is hot, add the onion to the pan and saute for about 2 to 3 minutes. Then, add the garlic, stir, and cook for another 30 seconds.

Step 5: Adjust the heat to low and gradually pour in the evaporated milk. Then, add the pepper and ranch dressing. Heat for about 5 minutes, stirring constantly over low heat until the mixture begins to thicken.

Step 6: Next, add the cream cheese cubes and stir well until smooth.

To Assemble the Lasagna:

Step 7: In the bottom of the prepared baking pan, pour 3/4 c of the white sauce. Over the sauce, place a layer of the lasagna noodles and sprinkle with half of the chicken, then half cup each of mozzarella and cheddar cheese. Over the cheese, drizzle 1 c of the sauce.

Step 8: Do the same layers, one more time: pasta, the rest of the chicken, ½ c. of each cheese, and 1 c of sauce.

Step 9: On top, layer the remaining noodles followed by the rest of the sauce and cheese, ending with bacon.

Step 10: Tent the dish and place it in the preheated oven. Bake for about 20 minutes. Remove the cover and continue baking for 10 minutes more or until bubbly and heated through.

Step 11: Remove the lasagna from the oven and let it rest for about 10 minutes.

Step 12: Serve the lasagna garnished with some green onions and parsley. Enjoy!

CRACK CHICKEN LASAGNA

Rebecca This Crack Chicken Lasagna will bring your lasagna to a whole other level! This lasagna has an addictive flavor combination of cream cheese, cheddar, bacon, green onions, and ranch seasoning.… General Recipes CRACK CHICKEN LASAGNA European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 c. chopped cooked chicken (about 1 rotisserie chicken if preferred)
• 1 tablespoon Olive Oil
• 9 sheets lasagna – you can make a few extra if desired
• 3 oz. chopped bacon bits
• 1 small onion – finely diced
• 2 packets ranch seasoning mix (the total amount you need is 2 ounces)
• 2 cloves garlic – minced
• 3 cans of evaporated milk (12 oz. each)
• 8 ounces cream cheese – softened and cubed
• 1 ½ c. sharp cheddar cheese (shredded)
• 1 ½ c. mozzarella cheese (shredded)
• chopped green onions or fresh parsley for garnishing
• ¼ teaspoon fresh ground black pepper

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch baking pan.

Step 2: Following the package directions, cook the lasagna noodles. Drain when done and set aside.

Step 3: If using a block of cheese, grate the cheese/s.

Sauce:

Step 4: Heat the olive oil in a saucepan over medium heat. Once the oil is hot, add the onion to the pan and saute for about 2 to 3 minutes. Then, add the garlic, stir, and cook for another 30 seconds.

Step 5: Adjust the heat to low and gradually pour in the evaporated milk. Then, add the pepper and ranch dressing. Heat for about 5 minutes, stirring constantly over low heat until the mixture begins to thicken.

Step 6: Next, add the cream cheese cubes and stir well until smooth.

To Assemble the Lasagna:

Step 7: In the bottom of the prepared baking pan, pour 3/4 c of the white sauce. Over the sauce, place a layer of the lasagna noodles and sprinkle with half of the chicken, then half cup each of mozzarella and cheddar cheese. Over the cheese, drizzle 1 c of the sauce.

Step 8: Do the same layers, one more time: pasta, the rest of the chicken, ½ c. of each cheese, and 1 c of sauce.

Step 9: On top, layer the remaining noodles followed by the rest of the sauce and cheese, ending with bacon.

Step 10: Tent the dish and place it in the preheated oven. Bake for about 20 minutes. Remove the cover and continue baking for 10 minutes more or until bubbly and heated through.

Step 11: Remove the lasagna from the oven and let it rest for about 10 minutes.

Step 12: Serve the lasagna garnished with some green onions and parsley. Enjoy!

This Cracker Barrel Meatloaf has been part of our regular menu rotation for years! It is a freezer-friendly, very comforting, and flavor-packed meatloaf with a savory glaze on top.

Ingredients

Meatloaf:

3 eggs

2 pounds lean ground beef (80/20 is the best for juicy meatloaf)

½ c. bell pepper – finely diced (optional)

4 ounces shredded cheese – sharp cheddar or Colby cheese

½ c. milk

1 teaspoon salt

1 small onion – finely diced

¼ teaspoon black pepper

1½ sleeves of Ritz crackers (48 crackers total) – finely crushed

Glaze:

2 tablespoons brown sugar

1 teaspoon Mustard

½ to ¾ c. ketchup

How to make Cracker Barrel Meatloaf

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

Step 2: To make the glaze, whisk the ketchup, brown sugar, and mustard in a small bowl. Set aside.

Step 3: For the meatballs, place the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, salt, and black pepper in a large bowl. Mix well. Then, add the ground beef and mix again until just combined.

Step 4: Shape the mixture into a loaf and put it into the baking pan or baking sheet lined with parchment paper or foil. Place in the preheated oven and bake for about 30 minutes. Take the meatloaf out of the oven and spread the glaze on top.

Step 5: Resume baking the meatloaf for another 30 to 40 minutes or until the temperature in the middle reaches 160 degrees F.

Step 6: Allow the meatloaf to rest for about 15 minutes. Serve and enjoy!

Notes:

To freeze, allow the meatloaf to cool completely. Leave it whole or slice it into slices. Keep the meatloaf in an airtight container or wrap it in foil. Place the meatloaf in a ziplock freezer bag and freeze for up to 3 months.

To reheat, take the meatloaf out of the freezer and remove it from the Ziploc. Take the foil off and transfer it to a baking dish. Loosely tent the meatloaf with foil and reheat in a preheated oven (350 degrees F) for about 20 to 30 minutes until heated through. To keep the meatloaf from getting dry, you can add about 1/4 c beef broth to the bottom of the baking dish before reheating.

You can also reheat the frozen meatball in the microwave. Thaw the meatball in the fridge overnight and reheat the slices in the microwave at 50 percent power until completely heated.

Cracker Barrel Meatloaf

Rebecca This Cracker Barrel Meatloaf has been part of our regular menu rotation for years! It is a freezer-friendly, very comforting, and flavor-packed meatloaf with a savory glaze on top. Ingredients… General Recipes Cracker Barrel Meatloaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Meatloaf:
• 3 eggs
• 2 pounds lean ground beef (80/20 is the best for juicy meatloaf)
• ½ c. bell pepper – finely diced (optional)
• 4 ounces shredded cheese – sharp cheddar or Colby cheese
• ½ c. milk
• 1 teaspoon salt
• 1 small onion – finely diced
• ¼ teaspoon black pepper
• 1½ sleeves of Ritz crackers (48 crackers total) – finely crushed
• Glaze:
• 2 tablespoons brown sugar
• 1 teaspoon Mustard
• ½ to ¾ c. ketchup

Instructions

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

Step 2: To make the glaze, whisk the ketchup, brown sugar, and mustard in a small bowl. Set aside.

Step 3: For the meatballs, place the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, salt, and black pepper in a large bowl. Mix well. Then, add the ground beef and mix again until just combined.

Step 4: Shape the mixture into a loaf and put it into the baking pan or baking sheet lined with parchment paper or foil. Place in the preheated oven and bake for about 30 minutes. Take the meatloaf out of the oven and spread the glaze on top.

Step 5: Resume baking the meatloaf for another 30 to 40 minutes or until the temperature in the middle reaches 160 degrees F.

Step 6: Allow the meatloaf to rest for about 15 minutes. Serve and enjoy!

Notes

To freeze, allow the meatloaf to cool completely. Leave it whole or slice it into slices. Keep the meatloaf in an airtight container or wrap it in foil. Place the meatloaf in a ziplock freezer bag and freeze for up to 3 months. To reheat, take the meatloaf out of the freezer and remove it from the Ziploc. Take the foil off and transfer it to a baking dish. Loosely tent the meatloaf with foil and reheat in a preheated oven (350 degrees F) for about 20 to 30 minutes until heated through. To keep the meatloaf from getting dry, you can add about 1/4 c beef broth to the bottom of the baking dish before reheating. You can also reheat the frozen meatball in the microwave. Thaw the meatball in the fridge overnight and reheat the slices in the microwave at 50 percent power until completely heated.

Prep time: 5 mins | Cook time: 30 mins | Serves: 6

This sheet pan hash brown is one of my favorite recipes! It is super easy to make, quick, and guarantees a delicious dinner option perfect for everyone! To make this sheet pan hash brown, all you need are a few basic ingredients (frozen hash browns, egg, cheddar cheese, along with some pantry essentials). Assemble, then bake this hash brown for about thirty minutes.

This recipe is a foolproof, simple hash brown recipe. Simply follow the easy steps and you are on your way to making the best (not soggy and bland) hash brown. So if you are searching for a fail-safe hash brown recipe, then you are in luck! Make sure to give this recipe a go soon!

I enjoy crispy hash brown fresh from the oven. To be able to make this at home is a wonderful experience. The truth is, I have bad experiences making a sheet pan hash brown. But with this easy recipe, I can pull an amazing sheet pan hash brown at home whenever I want to!

Are you ready to make the perfect sheet pan hash brown? Try this easy recipe soon!

INGREDIENTS

1/4 c. extra virgin olive oil

1 (16 ounces) bag of frozen hash browns

1 large egg, beaten

1/2 tsp garlic powder

Kosher salt and freshly ground black pepper, to taste

1 c. cheddar cheese, grated

How to make Sheet Pan Hashbrown

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: Place the hash browns, olive oil, and garlic powder in a medium bowl. Mix well and season with salt and pepper. Add the egg and cheese, then toss until blended.

Step 3: On a rimmed baking sheet lined with aluminium foil, evenly spread the mixture. Place in the preheated oven and bake for about 30 minutes or until crispy.

Step 4: Remove from the oven when done and serve the Sheet Pan Hashbrown right away. Enjoy!

Our Favorite Sheet Pan Hashbrown Recipes

Rebecca Prep time: 5 mins | Cook time: 30 mins | Serves: 6 This sheet pan hash brown is one of my favorite recipes! It is super easy to make, quick,… General Recipes Our Favorite Sheet Pan Hashbrown Recipes European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 c. extra virgin olive oil
• 1 (16 ounces) bag of frozen hash browns
• 1 large egg, beaten
• 1/2 tsp garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 1 c. cheddar cheese, grated

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: Place the hash browns, olive oil, and garlic powder in a medium bowl. Mix well and season with salt and pepper. Add the egg and cheese, then toss until blended.

Step 3: On a rimmed baking sheet lined with aluminium foil, evenly spread the mixture. Place in the preheated oven and bake for about 30 minutes or until crispy.

Step 4: Remove from the oven when done and serve the Sheet Pan Hashbrown right away. Enjoy!

Prep time: 20 mins | Cook time: 30 mins | Serves: 7-9

I love this Stuffed Mushroom Casserole. This easy recipe magically transforms my favorite appetizer into an incredibly delicious, filling casserole. This casserole is made with just a few simple ingredients and guarantees one of the best dining options.

The garlicky stuffed mushrooms boast the flavor of this casserole. Like other of my go-to casserole, this recipe is a no-fuss. A toss-and-bake casserole that everyone will be freaking about!

This casserole version of my favorite appetizer is amazing! The hassle of spooning the filling into the mushroom caps is omitted. Skip all the trouble and easily prep this casserole for a satisfying dinner any time!

INGREDIENTS

1 ½ tbsp butter, melted

2 tbsp extra virgin olive oil

1.5 lbs white mushrooms

6 oz. cream cheese

4 cloves of garlic, minced

½ c. grated Parmesan

½ c. grated mozzarella

¾ c. bread crumbs

3 tbsp fresh parsley

Salt and pepper to taste

How to make Stuffed Mushroom Casserole

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

Step 2: In a large skillet, heat the olive oil over medium heat. Add the quartered mushrooms and season with salt and pepper. Cook the mushrooms for about 7 to 9 minutes or until tender and most of the water has cooked off.

Step 3: To the skillet, add the garlic and cook for another minute until aromatic. Next, add the cubed cream cheese. Stir well to evenly coat the mushrooms.

Step 4: Take the skillet off the heat and stir in the mozzarella, half c Panko, and 1/4 Parmesan.

Step 5: Into a greased 8 x 8-inch baking dish, transfer the mixture.

Step 6: Place the parsley, melted butter, the rest of the cheese, and Panko in a small bowl. Mix well until combined and sprinkle this over the mushrooms.

Step 7: Place in the preheated oven and bake for about 25 to 30 minutes or until the Panko is golden.

Stuffed Mushroom Casserole

Rebecca Prep time: 20 mins | Cook time: 30 mins | Serves: 7-9 I love this Stuffed Mushroom Casserole. This easy recipe magically transforms my favorite appetizer into an incredibly delicious,… General Recipes Stuffed Mushroom Casserole European Print This

Serves: 7-9 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 1 ½ tbsp butter, melted
• 2 tbsp extra virgin olive oil
• 1.5 lbs white mushrooms
• 6 oz. cream cheese
• 4 cloves of garlic, minced
• ½ c. grated Parmesan
• ½ c. grated mozzarella
• ¾ c. bread crumbs
• 3 tbsp fresh parsley
• Salt and pepper to taste

Instructions

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

Step 2: In a large skillet, heat the olive oil over medium heat. Add the quartered mushrooms and season with salt and pepper. Cook the mushrooms for about 7 to 9 minutes or until tender and most of the water has cooked off.

Step 3: To the skillet, add the garlic and cook for another minute until aromatic. Next, add the cubed cream cheese. Stir well to evenly coat the mushrooms.

Step 4: Take the skillet off the heat and stir in the mozzarella, half c Panko, and 1/4 Parmesan.

Step 5: Into a greased 8 x 8-inch baking dish, transfer the mixture.

Step 6: Place the parsley, melted butter, the rest of the cheese, and Panko in a small bowl. Mix well until combined and sprinkle this over the mushrooms.

Step 7: Place in the preheated oven and bake for about 25 to 30 minutes or until the Panko is golden.

Total time: 1 hr 30 mins plus cooling time | Serves: 8-10

Simple and delicious. This Apple Streusel Pie with tender apples and crunchy sweet streusel is everyone’s favorite! Serve a big slice with a huge scoop of vanilla ice cream or a dollop of whipped cream on top for an extra indulgent dessert!

INGREDIENTS

1 (9”) pie crust

Pie Filling:

1 large egg

6 large baking apples, peeled, cored, and sliced ½” thick

2 tbsp flour

¼ tsp nutmeg

1 c. sugar

1 c. heavy whipping cream

1 tsp vanilla extract

½ tsp cinnamon

Streusel topping:

½ c. brown sugar

1 stick cold, unsalted butter, cubed

1 tsp cinnamon

½ c. granulated sugar

½ c. flour

½ tsp kosher salt

½ tsp ground ginger

How to make Apple Streusel Pie

Step 1: Prepare the oven. Preheat it to 350 degrees F. Into a 9-inch round baking dish, press the pie crust.

Step 2: To make the streusel topping, mix the brown sugar with granulated sugar, half c flour, 1 tsp cinnamon, ginger, salt, and cubed butter using your fingers until crumbly. Set aside.

Sep 3: In a bowl, place 1 c sugar, 2 tbsp flour, half tsp cinnamon, and 1/4 tsp nutmeg. Mix well until combined and set aside.

Step 4: In a large bowl, beat the egg, heavy cream, and vanilla until well blended. Then, add the sugar and mix well. Around the pie shell, evenly distribute the slices of apple. On top, pour the liquid mixture until 3/4 full.

Step 5: On a baking sheet, place the pie. Bake in the preheated oven for about 18 to 20 minutes. Take the pie out of the oven and evenly spread the streusel mixture on top. Continue baking for another 45 to 50 minutes.

Step 6: When done, remove the pie from the oven and set it on a wire rack to cool fully. Slice, serve, and enjoy!

Apple Streusel Pie Recipe: One Of The Best Autumn Pastries

Rebecca Total time: 1 hr 30 mins plus cooling time | Serves: 8-10 Simple and delicious. This Apple Streusel Pie with tender apples and crunchy sweet streusel is everyone’s favorite! Serve… General Recipes Apple Streusel Pie Recipe: One Of The Best Autumn Pastries European Print This

Serves: 8-10

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

• 1 (9”) pie crust
• Pie Filling:
• 1 large egg
• 6 large baking apples, peeled, cored, and sliced ½” thick
• 2 tbsp flour
• ¼ tsp nutmeg
• 1 c. sugar
• 1 c. heavy whipping cream
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Streusel topping:
• ½ c. brown sugar
• 1 stick cold, unsalted butter, cubed
• 1 tsp cinnamon
• ½ c. granulated sugar
• ½ c. flour
• ½ tsp kosher salt
• ½ tsp ground ginger

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Into a 9-inch round baking dish, press the pie crust.

Step 2: To make the streusel topping, mix the brown sugar with granulated sugar, half c flour, 1 tsp cinnamon, ginger, salt, and cubed butter using your fingers until crumbly. Set aside.

Sep 3: In a bowl, place 1 c sugar, 2 tbsp flour, half tsp cinnamon, and 1/4 tsp nutmeg. Mix well until combined and set aside.

Step 4: In a large bowl, beat the egg, heavy cream, and vanilla until well blended. Then, add the sugar and mix well. Around the pie shell, evenly distribute the slices of apple. On top, pour the liquid mixture until 3/4 full.

Step 5: On a baking sheet, place the pie. Bake in the preheated oven for about 18 to 20 minutes. Take the pie out of the oven and evenly spread the streusel mixture on top. Continue baking for another 45 to 50 minutes.

Step 6: When done, remove the pie from the oven and set it on a wire rack to cool fully. Slice, serve, and enjoy!

Prep time: 20 mins | Cook time: 45 mins | Serves: 12

If you are looking for an easy, quick, and delicious dinner option, then treat yourself and your family to this Alfredo Chicken Lasagna. A filling, impressive dish that everyone will be raving about!

INGREDIENTS

3 c. cooked and shredded chicken

2 tbsp unsalted butter

4 cloves garlic, minced

12-15 lasagna noodles

1 small onion, finely chopped

4 c. heavy cream

15 ounces ricotta cheese

1 1/2 c. Parmesan cheese, freshly grated

1 tsp dried basil

10 ounces of fresh baby spinach

4 c. mozzarella cheese, grated

Fresh parsley, minced, for serving (optional)

Kosher salt and freshly ground black pepper, to taste

How to make Chicken Alfredo Lasagna

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick spray or butter, grease a 9 x 13-inch baking dish and set aside.

Step 2: Arrange the uncooked lasagna noodles in another 9 x 13-inch pan (or other long and shallow dishes). Over the noodles, pour hot water enough to submerge them. Let the noodles soak for at least 30 minutes, stirring often using your hands to prevent the noodles from sticking.

Step 3: Melt the butter in a large skillet over medium-high heat. Add the onion and cook for about 10 minutes until the onions are translucent. Then, add the garlic and continue to cook for another 2 minutes. Next, add the spinach, stir, and briefly cook until wilted.

Step 4: To the large skillet, add the cream, basil, and a handsome amount of salt and pepper. Bring everything to a simmer. Then, whisk in the Parmesan and ricotta until melted. Add the chicken and stir well. When done, take the skillet off the heat. Feel free to simmer for a couple of minutes more if the mixture ends up too liquidy.

Step 5: To the bottom of the prepared baking dish, place a spoonful of the Alfredo mixture and evenly spread. Over the sauce, arrange a layer of noodles. Top the noodles with a third of the Alfredo Mixture, then a third of the mozzarella cheese. Do the same until you have used all the ingredients, ending with mozzarella.

Step 6: Using foil, tent the dish and place it in the preheated oven. Bake the lasagna for about 45 minutes. Remove the foil and broil for 2 to 3 minutes until the cheese is brown.

Step 7: Remove from the oven when done and allow the lasagna to rest for about 10 minutes. Serve the chicken Alfredo lasagna garnished with some fresh parsley. Enjoy!

This Chicken Alfredo Lasagna Recipe Is Perfect For Dinner

Rebecca Prep time: 20 mins | Cook time: 45 mins | Serves: 12 If you are looking for an easy, quick, and delicious dinner option, then treat yourself and your family… General Recipes This Chicken Alfredo Lasagna Recipe Is Perfect For Dinner European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 c. cooked and shredded chicken
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 12-15 lasagna noodles
• 1 small onion, finely chopped
• 4 c. heavy cream
• 15 ounces ricotta cheese
• 1 1/2 c. Parmesan cheese, freshly grated
• 1 tsp dried basil
• 10 ounces of fresh baby spinach
• 4 c. mozzarella cheese, grated
• Fresh parsley, minced, for serving (optional)
• Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick spray or butter, grease a 9 x 13-inch baking dish and set aside.

Step 2: Arrange the uncooked lasagna noodles in another 9 x 13-inch pan (or other long and shallow dishes). Over the noodles, pour hot water enough to submerge them. Let the noodles soak for at least 30 minutes, stirring often using your hands to prevent the noodles from sticking.

Step 3: Melt the butter in a large skillet over medium-high heat. Add the onion and cook for about 10 minutes until the onions are translucent. Then, add the garlic and continue to cook for another 2 minutes. Next, add the spinach, stir, and briefly cook until wilted.

Step 4: To the large skillet, add the cream, basil, and a handsome amount of salt and pepper. Bring everything to a simmer. Then, whisk in the Parmesan and ricotta until melted. Add the chicken and stir well. When done, take the skillet off the heat. Feel free to simmer for a couple of minutes more if the mixture ends up too liquidy.

Step 5: To the bottom of the prepared baking dish, place a spoonful of the Alfredo mixture and evenly spread. Over the sauce, arrange a layer of noodles. Top the noodles with a third of the Alfredo Mixture, then a third of the mozzarella cheese. Do the same until you have used all the ingredients, ending with mozzarella.

Step 6: Using foil, tent the dish and place it in the preheated oven. Bake the lasagna for about 45 minutes. Remove the foil and broil for 2 to 3 minutes until the cheese is brown.

Step 7: Remove from the oven when done and allow the lasagna to rest for about 10 minutes. Serve the chicken Alfredo lasagna garnished with some fresh parsley. Enjoy!

Rich and satisfying, these Kentucky Butter Cake Cookies are amazing cookies that are super easy to whip up! For the batter, you only need three simple ingredients, and the glaze requires only four! This easy cookie recipe has been one of my favorites and go-to for so many years! My kids adore these Kentucky Butter Cake Cookies that I always make sure to whip up a big batch of these cookies because these cookies disappear fast! Also, we store some for a quick snack.

To make these delicious cookies, you do not need any fancy ingredients or equipment. These amazing cookies are like bite-sized pieces of butter cake. Yes, one cookie is enough because these cookies are very rich. Also, incredibly good you’ll want more!

INGREDIENTS

1/3 c. butter – melted

1 box of White cake mix

2 egg – whisked

Glaze:

1/2 c. granulated sugar

1/4 c. butter

1 teaspoon vanilla

1 tablespoon water

How to make Kentucky Butter Cake Cookies

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

Step 2: Place the cookie ingredients (butter, eggs, and cake mix) in a large bowl. Mix well until just combined.

Step 3: Using a medium-sized cookie scoop or a heaping tablespoon, scoop the dough and place it on a parchment-lined cookie sheet.

Step 4: Place in the preheated oven and bake for about 7 to 8 minutes. Remove from the oven when done and allow the cookies to cool for about 4 to 5 minutes on the cookie sheet before moving the cookies to a cooling rack.

Step 5: To make the glaze, place the glaze ingredients in a small saucepan and cook for about 4 minutes over medium-low heat, stirring constantly until the sugar is dissolved.

Step 6: Over each cookie, spread a tsp of glaze and sprinkle with powdered sugar. You can keep the cookies in an airtight container and store them at room temperature for up to 3 days.

Kentucky Butter Cake Cookies

Rebecca Rich and satisfying, these Kentucky Butter Cake Cookies are amazing cookies that are super easy to whip up! For the batter, you only need three simple ingredients, and the glaze… General Recipes Kentucky Butter Cake Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/3 c. butter - melted
• 1 box of White cake mix
• 2 egg - whisked
• Glaze:
• 1/2 c. granulated sugar
• 1/4 c. butter
• 1 teaspoon vanilla
• 1 tablespoon water

Instructions

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

Step 2: Place the cookie ingredients (butter, eggs, and cake mix) in a large bowl. Mix well until just combined.

Step 3: Using a medium-sized cookie scoop or a heaping tablespoon, scoop the dough and place it on a parchment-lined cookie sheet.

Step 4: Place in the preheated oven and bake for about 7 to 8 minutes. Remove from the oven when done and allow the cookies to cool for about 4 to 5 minutes on the cookie sheet before moving the cookies to a cooling rack.

Step 5: To make the glaze, place the glaze ingredients in a small saucepan and cook for about 4 minutes over medium-low heat, stirring constantly until the sugar is dissolved.

Step 6: Over each cookie, spread a tsp of glaze and sprinkle with powdered sugar. You can keep the cookies in an airtight container and store them at room temperature for up to 3 days.

Everyone is raving about this Chicken Cordon Bleu casserole! This version is so much easier and more flavorful than the traditional rolled and breaded cordon bleu. This casserole is a very filling, comforting dish that will knock everyone’s socks off!

Ingredients

6 ounces ham – cut into bite-size pieces

6 c. shredded cooked chicken (from about 2 pounds chicken)

4 ounces butter, melted

1 tablespoon Dijon mustard

6 ounces cream cheese – softened

1-ounce fresh lemon juice

5 ounces Swiss cheese – sliced

½ teaspoon Salt

1 tablespoon white wine (optional)

HOW TO MAKE CHICKEN CORDON BLEU CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using olive oil or butter, grease a 9 x 13-inch baking dish.

Step 2: In the bottom of the prepared baking dish, place the chicken. On top of the chicken, lay the pieces of ham.

Step 3: Place the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt in a large bowl. Mix using a whisk or a mixer until blended and thick.

Step 4: Over the chicken and ham, spread the sauce. On top, lay the Swiss cheese slices. Place in the preheated oven and bake for about 30 to 40 minutes or until hot. Then, broil for about 2 minutes until the cheese is bubbly and golden.

Step 5: Remove from the oven when done and allow the casserole to cool for about 10 to 15 minutes before serving. Enjoy!

Notes:

Do not omit the wine, but if it is available, or you wish to leave it that’s fine.

Add 1/4 c chicken broth with the sauce or double the sauce if the chicken is not moist and juicy. To the chicken, add half of the sauce before placing the chicken in the baking dish.

For this recipe, you can use chicken tenders (breaded or un-breaded) in place of the shredded chicken.

If using breaded chicken, bake or air fry it first.

For an extra layer of flavor, garnish the dish with some chopped fresh herbs.

Place the casserole in an airtight container and store it in the fridge for up to 4 days.

Allow the dish to cool fully at room temperature. Place in a freeze-proof dish and tent with plastic wrap and foil. Freeze for up to 3 to 4 months.

Bake the frozen casserole for an hour at 350 degrees F to reheat

CHICKEN CORDON BLEU CASSEROLE

Rebecca Everyone is raving about this Chicken Cordon Bleu casserole! This version is so much easier and more flavorful than the traditional rolled and breaded cordon bleu. This casserole is a… General Recipes CHICKEN CORDON BLEU CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 ounces ham – cut into bite-size pieces
• 6 c. shredded cooked chicken (from about 2 pounds chicken)
• 4 ounces butter, melted
• 1 tablespoon Dijon mustard
• 6 ounces cream cheese – softened
• 1-ounce fresh lemon juice
• 5 ounces Swiss cheese – sliced
• ½ teaspoon Salt
• 1 tablespoon white wine (optional)

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using olive oil or butter, grease a 9 x 13-inch baking dish.

Step 2: In the bottom of the prepared baking dish, place the chicken. On top of the chicken, lay the pieces of ham.

Step 3: Place the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt in a large bowl. Mix using a whisk or a mixer until blended and thick.

Step 4: Over the chicken and ham, spread the sauce. On top, lay the Swiss cheese slices. Place in the preheated oven and bake for about 30 to 40 minutes or until hot. Then, broil for about 2 minutes until the cheese is bubbly and golden.

Step 5: Remove from the oven when done and allow the casserole to cool for about 10 to 15 minutes before serving. Enjoy!

Notes

Do not omit the wine, but if it is available, or you wish to leave it that’s fine. Add 1/4 c chicken broth with the sauce or double the sauce if the chicken is not moist and juicy. To the chicken, add half of the sauce before placing the chicken in the baking dish. For this recipe, you can use chicken tenders (breaded or un-breaded) in place of the shredded chicken. If using breaded chicken, bake or air fry it first. For an extra layer of flavor, garnish the dish with some chopped fresh herbs. Place the casserole in an airtight container and store it in the fridge for up to 4 days. Allow the dish to cool fully at room temperature. Place in a freeze-proof dish and tent with plastic wrap and foil. Freeze for up to 3 to 4 months. Bake the frozen casserole for an hour at 350 degrees F to reheat