General Recipes

Total time: 1 hr | Serves: 8-10

One of my favorite combinations is cinnamon and apples. They are a match made in heaven! And to test this, I present this Cinnamon Apple Cake. This not only tastes amazing, but it smells great, too! This Cinnamon Apple Cake is super easy and quick to whip up using just a few basic ingredients. This cake is a true fall pleasure! Incredibly good you’ll sure be making this Cinnamon Apple Cake all year round!

Easily make this Cinnamon Apple Cake from scratch. Impress everyone with the most amazing, soft, and tender apple cake that is filled with fresh apples with a wonderful crunchy cinnamon topping. To top it all off, drizzle the cake with simple sweet frosting.

I have been baking this luscious Cinnamon Apple Cake for years, and this never fails to impress me! This cake has just the right amount of everything. It is a winner’s recipe and the perfect dessert!

INGREDIENTS

2 large eggs

1 c. vegetable oil

1 large apple, peeled and chopped

1 c. dark brown sugar

1/2 c. walnuts, chopped

1 tbsp ground cinnamon

1 tsp vanilla extract

1/2 c. granulated white sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 c. all-purpose flour

How to make Cinnamon Apple Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9-inch round cake pan. Lightly grease and set aside.

Step 2: Place the eggs and oil in a medium bowl. Mix well before adding in the cinnamon, white and brown sugar, and vanilla extract. Mix well until the ingredients are blended.

Step 3: To the bowl, add the flour along with salt, baking soda, and baking powder. Mix well until combined, then fold in the apples and nuts.

Step 4: Into the prepared cake pan, pour the batter. Place in the preheated oven and bake for about 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 5: Remove from the oven when done and allow the cake to cool for about 15 minutes. Step 6: Slice and serve. Enjoy!

This Cinnamon Apple Cake Recipe Is True Fall Pleasure

Rebecca Total time: 1 hr | Serves: 8-10 One of my favorite combinations is cinnamon and apples. They are a match made in heaven! And to test this, I present this… General Recipes This Cinnamon Apple Cake Recipe Is True Fall Pleasure European Print This

Serves: 8-10

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large eggs
• 1 c. vegetable oil
• 1 large apple, peeled and chopped
• 1 c. dark brown sugar
• 1/2 c. walnuts, chopped
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 c. granulated white sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 c. all-purpose flour

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9-inch round cake pan. Lightly grease and set aside.

Step 2: Place the eggs and oil in a medium bowl. Mix well before adding in the cinnamon, white and brown sugar, and vanilla extract. Mix well until the ingredients are blended.

Step 3: To the bowl, add the flour along with salt, baking soda, and baking powder. Mix well until combined, then fold in the apples and nuts.

Step 4: Into the prepared cake pan, pour the batter. Place in the preheated oven and bake for about 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 5: Remove from the oven when done and allow the cake to cool for about 15 minutes. Step 6: Slice and serve. Enjoy!

Cook time: 1 hr 40 mins | Prep time: 1 hr | Serves: an entire family

Enchiladas are one of my favorite Mexican delicacies. It’s cheesy, packed with great flavors, and super easy to make. And these Beef And Cheese Enchiladas are nothing short! Incredibly comforting with the most delicious sauce that soaked up the corn tortillas.

Ingredients

2 cups shredded cheddar cheese per dozen enchiladas

corn tortillas for the number of enchiladas there should be enough sauce to make about 3-4 dozen

ENCHILADA SAUCE:

meat, you can use any meat – ground meat, shredded chicken

2 tablespoons olive oil

1 yellow or white onion, diced

2-3 clove garlic, minced

3 tablespoons chili powder

2 teaspoons cumin

1/2 teaspoon basil

1 teaspoon chipotle chili pepper (this is spicy, it can be reduced to taste)

1 can tomato sauce, 8 ounces

2-3 teaspoons of salt

1 teaspoon black pepper

4-5 cups water, divided

diced onions to top enchiladas (optional)

1 teaspoon oregano (I used Mexican oregano but you can use it regularly)

How to make Beef And Cheese Enchiladas

Step 1: Heat the olive oil in a large saucepan. Then, add the onions and garlic. Cook over medium heat until the onions are translucent.

Step 2: In the meantime, measure the seasoning.

Step 3: Into the pan, add the tomato sauce along with 3 c water and seasoning. Bring this to a boil, then adjust the heat to low. Allow everything to simmer, stirring every about 15 minutes. If needed, add about 1 to 2 cups of extra water. Simmer until the sauce has thickened.

Step 4: Slightly cool the sauce. Meanwhile, grease a large pan with non-stick cooking spray. Prepare the oven. Preheat it to 350 degrees.

Step 5: Into the sauce, dip the corn tortillas, coating all sides. In the middle of the corn tortilla, place a tiny amount of meat. Then, roll the tortilla and lay it into the prepared pan, seam-down.

Step 6: On top of the enchiladas, pour half c of the enchilada sauce per 11 to 12 pieces of enchiladas. Make sure to pour just enough sauce and not too much or the enchiladas will be soggy. Place the diced onions on top (optional) followed by 1 c shredded cheese per 11 to 12 enchiladas.

Step 7: Tent the dish and bake in the preheated oven for about 40 minutes. Remove the cover and continue baking for additional 10 minutes.

Step 8: Remove from the oven when done and serve the Beef and Cheese Enchiladas right away with rice and beans. You can keep any unused sauce in a covered container and freeze it.

Beef And Cheese Enchiladas – The Miracle Of Mexican Food

Rebecca Cook time: 1 hr 40 mins | Prep time: 1 hr | Serves: an entire family Enchiladas are one of my favorite Mexican delicacies. It’s cheesy, packed with great flavors,… General Recipes Beef And Cheese Enchiladas – The Miracle Of Mexican Food European Print This

Prep Time: 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups shredded cheddar cheese per dozen enchiladas
• corn tortillas for the number of enchiladas there should be enough sauce to make about 3-4 dozen
• ENCHILADA SAUCE:
• meat, you can use any meat – ground meat, shredded chicken
• 2 tablespoons olive oil
• 1 yellow or white onion, diced
• 2-3 clove garlic, minced
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1/2 teaspoon basil
• 1 teaspoon chipotle chili pepper (this is spicy, it can be reduced to taste)
• 1 can tomato sauce, 8 ounces
• 2-3 teaspoons of salt
• 1 teaspoon black pepper
• 4-5 cups water, divided
• diced onions to top enchiladas (optional)
• 1 teaspoon oregano (I used Mexican oregano but you can use it regularly)

Instructions

Step 1: Heat the olive oil in a large saucepan. Then, add the onions and garlic. Cook over medium heat until the onions are translucent.

Step 2: In the meantime, measure the seasoning.

Step 3: Into the pan, add the tomato sauce along with 3 c water and seasoning. Bring this to a boil, then adjust the heat to low. Allow everything to simmer, stirring every about 15 minutes. If needed, add about 1 to 2 cups of extra water. Simmer until the sauce has thickened.

Step 4: Slightly cool the sauce. Meanwhile, grease a large pan with non-stick cooking spray. Prepare the oven. Preheat it to 350 degrees.

Step 5: Into the sauce, dip the corn tortillas, coating all sides. In the middle of the corn tortilla, place a tiny amount of meat. Then, roll the tortilla and lay it into the prepared pan, seam-down.

Step 6: On top of the enchiladas, pour half c. of the enchilada sauce per 11 to 12 pieces of enchiladas. Make sure to pour just enough sauce and not too much or the enchiladas will be soggy. Place the diced onions on top (optional) followed by 1 c shredded cheese per 11 to 12 enchiladas.

Step 7: Tent the dish and bake in the preheated oven for about 40 minutes. Remove the cover and continue baking for additional 10 minutes.

Step 8: Remove from the oven when done and serve the Beef and Cheese Enchiladas right away with rice and beans. You can keep any unused sauce in a covered container and freeze it.

Prep time: 5 mins | Cook time: 20 mins | Total time: 25 mins | Yield: 24 toffees

I am obsessed with these candies! This better-than-anything toffee is a pretty simple treat made with sweet milk chocolates, crunchy pecans, and rich, buttery toffees combined to guarantee the best, creamiest, and chocolatey toffee you’ll ever make!

This toffee recipe has been one of my favorites and go-to. Easy and quick, plus these candies are great for gift giving. Make this toffee from starch and impress everyone with the best homemade toffee bits!

Ingredients

1 c. unsalted butter

1 c. coarsely chopped pecans

1 c. milk chocolate chips

1 c. granulated sugar

1 teaspoon Vanilla extract

½ teaspoon Kosher salt

How to make Better than Anything Toffee

Step 1: Using cooking spray, grease a 9-inch baking dish, then line using parchment paper. On the greased and lined baking dish, spread the pecans. Set aside.

Step 2: Into a quart pot, place the butter, sugar, and salt. Bring everything to a boil over medium heat, stirring until the sugar is fully dissolved and the mixture reaches 290 degrees.

Step 3: Gently whisk in the vanilla extract once the mixture is boiling. Then, pour this on top of the pecans. Let this sit for a couple of minutes.

Step 4: Over the butter mix, sprinkle the chocolate chips. Tent the dish with foil and let it sit for approximately 5 minutes until the chocolate has softened. Uncover and evenly spread the chocolate over the pecans using a spatula.

Step 5: Put the candy in the fridge and allow it to cool for about 2 hours. Then, transfer the toffee to a solid surface. Slice using a knife. In an airtight container, store the smaller pieces.

Tips:

To prevent the toffee from getting sticky, make sure to keep them away from heat and moisture.

For this recipe, you can also use Hershey’s bars for the top layer in place of milk chocolate chips.

Keep any leftover toffees in an airtight container for up to two weeks.

Better than Anything Toffee Recipe

Rebecca Prep time: 5 mins | Cook time: 20 mins | Total time: 25 mins | Yield: 24 toffees I am obsessed with these candies! This better-than-anything toffee is a pretty… General Recipes Better than Anything Toffee Recipe European Print This

Serves: 24 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. unsalted butter
• 1 c. coarsely chopped pecans
• 1 c. milk chocolate chips
• 1 c. granulated sugar
• 1 teaspoon Vanilla extract
• ½ teaspoon Kosher salt

Instructions

Step 1: Using cooking spray, grease a 9-inch baking dish, then line using parchment paper. On the greased and lined baking dish, spread the pecans. Set aside.

Step 2: Into a quart pot, place the butter, sugar, and salt. Bring everything to a boil over medium heat, stirring until the sugar is fully dissolved and the mixture reaches 290 degrees.

Step 3: Gently whisk in the vanilla extract once the mixture is boiling. Then, pour this on top of the pecans. Let this sit for a couple of minutes.

Step 4: Over the butter mix, sprinkle the chocolate chips. Tent the dish with foil and let it sit for approximately 5 minutes until the chocolate has softened. Uncover and evenly spread the chocolate over the pecans using a spatula.

Step 5: Put the candy in the fridge and allow it to cool for about 2 hours. Then, transfer the toffee to a solid surface. Slice using a knife. In an airtight container, store the smaller pieces.

Notes

To prevent the toffee from getting sticky, make sure to keep them away from heat and moisture. For this recipe, you can also use Hershey’s bars for the top layer in place of milk chocolate chips. Keep any leftover toffees in an airtight container for up to two weeks.

Prep time: 15 mins | Cook time: 1 hr | Total time: 1 hr 15 mins | Servings: 12

This Hot Fudge Brownie Bread is heaven! Super easy and quick to make. A wonderful bread that is drenched in chocolate. It is perfectly sweet, thick, and delicious. We love to serve a big slice of this luscious Hot Fudge Brownie Bread with a glass of milk or coffee for breakfast. If desired, you can also have this for dessert or a snack!

This bread is super addictive. Just imagining the gooey drippy chocolate when slicing this bread is enough for my mouth to water! This bread is outrageously delicious. You can make them in a big loaf pan or mini loaf pans. An awesome bread that you’ll surely crave over and over again!

This bread is like a big version of fresh, warm brownies. If you love brownies I am sure that you’ll also adore this Hot Fudge Brownie Bread. This delicious bread has been my family’s favorite for years! We are obsessed with the rich chocolate flavor and gooey texture of this wonderful bread. If you have not tried this easy Hot Fudge Brownie Bread recipe yet, you are already missing out!

Ingredients

3 large eggs

1 box of Brownie Mix

A bread loaf pan

1 jar (11 ounces) of Hot Fudge Sauce

⅓ c. Vegetable Oil

How to make Hot Fudge Brownie Bread

Step 1: Prepare the oven. Preheat it to 350 degrees. Using non-stick cooking spray, grease a loaf pan.

Step 2: In a medium bowl, place the brownie mix, hot fudge sauce, eggs, and vegetable oil. Mix well until combined and smooth.

Step 3: Into the prepared non-stick loaf pan, pour the batter until the pan is 3/4 full.

Step 4: Put in the preheated oven and bake the loaf for about 45 minutes until completely cooked.

Step 5: Take the loaf pan out of the oven and allow the Hot Fudge Brownie Bread to cool completely in the pan.

Nutrition Facts:

Per Serving: CALORIES: 84 | TOTAL FAT: 12g | SATURATED FAT: 8g | UNSATURATED FAT: 4g | CHOLESTEROL: 140mg | SODIUM: 280mg| CARBOHYDRATES: 120g | SUGAR: 18g | PROTEIN: 14g | SUGAR: 18g | PROTEIN: 14g

Hot Fudge Brownie Bread

Rebecca Prep time: 15 mins | Cook time: 1 hr | Total time: 1 hr 15 mins | Servings: 12 This Hot Fudge Brownie Bread is heaven! Super easy and quick… General Recipes Hot Fudge Brownie Bread European Print This

Serves: 12 Prep Time: 15 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 84 calories 12 fat

Rating: 3.0/5

( 6 voted )

Ingredients

• 3 large eggs
• 1 box of Brownie Mix
• A bread loaf pan
• 1 jar (11 ounces) of Hot Fudge Sauce
• ⅓ c. Vegetable Oil

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees. Using non-stick cooking spray, grease a loaf pan.

Step 2: In a medium bowl, place the brownie mix, hot fudge sauce, eggs, and vegetable oil. Mix well until combined and smooth.

Step 3: Into the prepared non-stick loaf pan, pour the batter until the pan is 3/4 full.

Step 4: Put in the preheated oven and bake the loaf for about 45 minutes until completely cooked.

Step 5: Take the loaf pan out of the oven and allow the Hot Fudge Brownie Bread to cool completely in the pan.

Prep time: 35 mins | Cook time: 1 hr | Chill time: 3 hrs | Total time: 4 hrs 35 mins | Yield: 12 servings

This Pecan Pie is made with no syrup. It is a super easy pie to whip up using a few basic ingredients. A no-fuss pie, perfectly sweet, and decadent! If you are searching for another great pie or dessert to serve at your next cookout, then you have to give this Pecan Pie with No Corn Syrup a try!

Ingredients

¾ c. (1½ sticks) unsalted butter, melted

3 large eggs

1 pie crust, homemade or store-bought

½ c. white sugar

1½ tbsp all-purpose flour

1½ c. brown sugar

½ tsp cinnamon

½ tsp salt

1½ tbsp heavy cream

2 c. pecans, plus extra for garnish

2 tsp vanilla extract

HOW TO MAKE PIONEER PECAN PIE (NO CORN SYRUP)

Step 1: Prepare the oven. Preheat it to 375 degrees. Using a non-stick spray, grease a square pan. Alternatively, you can line the pan with parchment paper.

Step 2: To a 12 or 13-inch circle, roll out the pie crust. Into the prepared pan, gently place the dough, pressing it into the bottom and sides. Trim the excess off if needed.

Step 3: In the fridge, place the pie dish until ready to use.

Step 4: Beat the eggs in a large bowl until foamy and fluffy. Add the butter and beat until blended. Then, add in the brown and white sugar, beating until completely dissolved.

Step 5: Into the bowl. Sprinkle in the flour, cinnamon, and salt. Next, whisk in the heavy cream and vanilla extract until blended. Then, fold in the pecans.

Step 6: Remove the pie dish from the fridge and pour the mixture into the pie crust. Along the side, distribute the pecans.

Step 7: Place in the preheated oven and bake the pie for about 40 to 50 minutes or until the middle is just set.

Step 8: Remove from the oven when done and allow the pecan pie to cool fully.

Step 9: Serve and enjoy!

PIONEER PECAN PIE (NO CORN SYRUP)

Rebecca Prep time: 35 mins | Cook time: 1 hr | Chill time: 3 hrs | Total time: 4 hrs 35 mins | Yield: 12 servings This Pecan Pie is made… General Recipes PIONEER PECAN PIE (NO CORN SYRUP) European Print This

Serves: 12 Prep Time: 35 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¾ c. (1½ sticks) unsalted butter, melted
• 3 large eggs
• 1 pie crust, homemade or store-bought
• ½ c. white sugar
• 1½ tbsp all-purpose flour
• 1½ c. brown sugar
• ½ tsp cinnamon
• ½ tsp salt
• 1½ tbsp heavy cream
• 2 c. pecans, plus extra for garnish
• 2 tsp vanilla extract

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees. Using a non-stick spray, grease a square pan. Alternatively, you can line the pan with parchment paper.

Step 2: To a 12 or 13-inch circle, roll out the pie crust. Into the prepared pan, gently place the dough, pressing it into the bottom and sides. Trim the excess off if needed.

Step 3: In the fridge, place the pie dish until ready to use.

Step 4: Beat the eggs in a large bowl until foamy and fluffy. Add the butter and beat until blended. Then, add in the brown and white sugar, beating until completely dissolved.

Step 5: Into the bowl. Sprinkle in the flour, cinnamon, and salt. Next, whisk in the heavy cream and vanilla extract until blended. Then, fold in the pecans.

Step 6: Remove the pie dish from the fridge and pour the mixture into the pie crust. Along the side, distribute the pecans.

Step 7: Place in the preheated oven and bake the pie for about 40 to 50 minutes or until the middle is just set.

Step 8: Remove from the oven when done and allow the pecan pie to cool fully.

Step 9: Serve and enjoy!

Prep time: 20 mins | Cook time: 2 hrs 30 mins | Total time: 2 hrs 50 mins | Serving: 6

This Old South, Coca-Cola Pork Loin is a fantastic dish that will no doubt make your mouth water! Juicy, super tender, and packed with amazing flavors. And the simple Coca-Cola sauce will surprise you! It gives the roast a distinct flavor that you’ll crave over and over again!

Ingredients

Pork roast marinade:

5 lbs pork loin roast, boned

¼ c. soy sauce

2 minced cloves of garlic

½ c. dark brown sugar

3 tbsp oil

2 tbsp Worcestershire sauce

2 tbsp Dijon mustard

1/3 c. ketchup

1 tbsp dry mustard

1 tsp ginger

1 c. Coca-Cola

2 tbsp balsamic vinegar

1 tsp crushed thyme

Coca-Cola Sauce:

2 tbsp butter

1 c. brown sugar

½ tsp dry mustard

1/3 c. balsamic vinegar

1 tbsp cornstarch

Sea salt and fresh ground pepper

2/3 c. Coca-Cola

HOW TO MAKE OLD-SOUTH COCA-COLA PORK LOIN

Step 1: Prepare the oven. Preheat it to 325 degrees F.

Step 2: Whisk the pork roast marinade ingredients until well combined. In a ziplock bag, place the pork roast and the marinade. Seal the bag.

Step 3: In a large bowl, place the Ziploc bag and keep it in the fridge, making sure that the marinade is evenly distributed.

Step 4: Remove the bag from the fridge after 24 hours and take the roast out of the bag. Discard the marinade.

Step 5: In a roasting pan, place the roast, fatty side upwards. Put in the preheated oven and slowly roast until the internal temperature of the pork loin reaches about 175 degrees. Note that each pound of roast takes 30 minutes to bake. Roast for about 2-1/2 to 3 hours if roasting a 5-pound loin roast.

Step 6: Remove from the oven when done and transfer the roast on a platter. Tent with foil to allow to rest for about 15 minutes. Then, slice.

To make the Coca-Cola Sauce: In a saucepan, whisk all the sauce ingredients. Simmer over low heat, stirring and simmering until the sauce has thickened. Glaze the roast with the sauce while cooking. Serve the meat with the extra Coca-Cola sauce.

Tips:

You can slowly roast it at 250 to 275 degrees for more tender meat.

OLD-SOUTH COCA-COLA PORK LOIN

Rebecca Prep time: 20 mins | Cook time: 2 hrs 30 mins | Total time: 2 hrs 50 mins | Serving: 6 This Old South, Coca-Cola Pork Loin is a fantastic… General Recipes OLD-SOUTH COCA-COLA PORK LOIN European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 2 hrs 30 mins 2 hrs 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

• Pork roast marinade:
• 5 lbs pork loin roast, boned
• ¼ c. soy sauce
• 2 minced cloves of garlic
• ½ c. dark brown sugar
• 3 tbsp oil
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 1/3 c. ketchup
• 1 tbsp dry mustard
• 1 tsp ginger
• 1 c. Coca-Cola
• 2 tbsp balsamic vinegar
• 1 tsp crushed thyme
• Coca-Cola Sauce:
• 2 tbsp butter
• 1 c. brown sugar
• ½ tsp dry mustard
• 1/3 c. balsamic vinegar
• 1 tbsp cornstarch
• Sea salt and fresh ground pepper
• 2/3 c. Coca-Cola

Instructions

Step 1: Prepare the oven. Preheat it to 325 degrees F.

Step 2: Whisk the pork roast marinade ingredients until well combined. In a ziplock bag, place the pork roast and the marinade. Seal the bag.

Step 3: In a large bowl, place the Ziploc bag and keep it in the fridge, making sure that the marinade is evenly distributed.

Step 4: Remove the bag from the fridge after 24 hours and take the roast out of the bag. Discard the marinade.

Step 5: In a roasting pan, place the roast, fatty side upwards. Put in the preheated oven and slowly roast until the internal temperature of the pork loin reaches about 175 degrees. Note that each pound of roast takes 30 minutes to bake. Roast for about 2-1/2 to 3 hours if roasting a 5-pound loin roast.

Step 6: Remove from the oven when done and transfer the roast on a platter. Tent with foil to allow to rest for about 15 minutes. Then, slice.

To make the Coca-Cola Sauce: In a saucepan, whisk all the sauce ingredients. Simmer over low heat, stirring and simmering until the sauce has thickened. Glaze the roast with the sauce while cooking. Serve the meat with the extra Coca-Cola sauce.

Notes

You can slowly roast it at 250 to 275 degrees for more tender meat.

Baked Cream Cheese Spaghetti is a wonderful dinner that you can easily make at any time. You can also assemble the dish and keep it in the fridge until ready to bake. This spaghetti is also freezer-friendly. Leftovers are amazing, too!

Ingredients

1 tablespoon olive oil

1 pound ground beef – lean

1 28-ounces jar of prepared spaghetti sauce

1/2 c. diced green pepper

2 cloves garlic – minced

1/2 c. diced onions

1 teaspoon Italian seasoning

8 ounces cream cheese – room temperature and cut into chunks

1 c. mozzarella cheese – shredded

1/2 c. Parmesan cheese – grated

Fresh basil – chopped

12 ounces spaghetti

HOW TO MAKE BAKED CREAM CHEESE SPAGHETTI

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

Step 2: Following the package directions, cook the spaghetti noodles until al dente. Drain when done and place the noodles back into the pot.

Step 3: To the pot with the hot noodles, add the cream cheese, Italian seasoning, and minced garlic. Mix well.

Step 4: Heat the olive oil in a skillet. Then, add the ground beef, green peppers, and onions. Cook until the meat is completely cooked. If needed, drain the excess fat.

Step 5: To the skillet, add the spaghetti sauce and stir well.

Step 6: Spread a little amount of the ground beef mixture on the bottom of the prepared baking dish. Pour in the spaghetti mixture, then even out the noodles. On top, pour the rest of the ground beef mixture. Sprinkle the ground beef mixture with 1/4 c. Parmesan cheese, followed by mozzarella cheese.

Step 7: Place in the preheated oven and bake the spaghetti for about 30 minutes until the top is bubbly.

Step 8: Remove from the oven and sprinkle with the rest of the Parmesan cheese, then garnish with some chopped fresh basil. Allow the baked cream cheese spaghetti to rest for about 10 minutes before serving. Enjoy!

Notes:

If desired, swap the spaghetti noodles with linguine noodles. You can also use penne or similar pasta.

You can make this dish ahead of time. Assemble, cover, and place in the fridge until ready to bake.

To freeze, assemble and cover in plastic wrap, then aluminium foil. Store in the fridge for up to 2 months.

Thaw the frozen spaghetti, then take the plastic wrap off and aluminium foil. Cover with a new foil and bake for about 30 to 40 minutes at 350 degrees. Remove the foil and continue baking for another 5 to 10 minutes or until bubbly. You can also bake this dish frozen. Just remove the plastic wrap and foil. Cover with a new foil and bake for 1 hour at 350 degrees F. Remove the foil and bake for 10 to 15 minutes more until the middle is 160 degrees F and the cheese is bubbly.

On top, sprinkle some chopped fresh basil, oregano, chives, or your preferred herb.

BAKED CREAM CHEESE SPAGHETTI

Rebecca Baked Cream Cheese Spaghetti is a wonderful dinner that you can easily make at any time. You can also assemble the dish and keep it in the fridge until ready… General Recipes BAKED CREAM CHEESE SPAGHETTI European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef – lean
• 1 28-ounces jar of prepared spaghetti sauce
• 1/2 c. diced green pepper
• 2 cloves garlic – minced
• 1/2 c. diced onions
• 1 teaspoon Italian seasoning
• 8 ounces cream cheese – room temperature and cut into chunks
• 1 c. mozzarella cheese – shredded
• 1/2 c. Parmesan cheese – grated
• Fresh basil – chopped
• 12 ounces spaghetti

Instructions

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

Step 2: Following the package directions, cook the spaghetti noodles until al dente. Drain when done and place the noodles back into the pot.

Step 3: To the pot with the hot noodles, add the cream cheese, Italian seasoning, and minced garlic. Mix well.

Step 4: Heat the olive oil in a skillet. Then, add the ground beef, green peppers, and onions. Cook until the meat is completely cooked. If needed, drain the excess fat.

Step 5: To the skillet, add the spaghetti sauce and stir well.

Step 6: Spread a little amount of the ground beef mixture on the bottom of the prepared baking dish. Pour in the spaghetti mixture, then even out the noodles. On top, pour the rest of the ground beef mixture. Sprinkle the ground beef mixture with 1/4 c. Parmesan cheese, followed by mozzarella cheese.

Step 7: Place in the preheated oven and bake the spaghetti for about 30 minutes until the top is bubbly.

Step 8: Remove from the oven and sprinkle with the rest of the Parmesan cheese, then garnish with some chopped fresh basil. Allow the baked cream cheese spaghetti to rest for about 10 minutes before serving. Enjoy!

Prep time: 20 mins | Cook time: 25 mins | Rising time: 1 hr | Total time: 1 hr 45 mins | Serving: 8

This pepperoni bread is a great dinner option. Made with just basic ingredients and super easy to throw together. Serve this with a marinara sauce for dipping for a simple, easy weeknight dinner with a salad on the side. This is also amazing to serve as an appetizer for game day.

Ingredients

1½ tablespoons olive oil

1 c. water (heated to 110 degrees F)

2 teaspoons honey

2½-3 c. all-purpose flour

1 teaspoon salt

3 c. shredded mozzarella

2 ¼ teaspoons instant dry yeast

Marinara sauce for dipping, if desired

6 oz. package of pepperoni

How to make Pepperoni Bread

Step 1: To the bowl of the stand mixer with a dough hook attachment, add the warm water. Add the yeast along with the honey. Beat and let the mixture rest for about 5 minutes.

Step 2: To the mixer, add 2 c flour, salt, and oil. Beat on low speed for about 3 to 4 minutes. Then, gradually add in the rest of the 1/2-1 c flour, beating until you have a smooth ball that cleanly pulls away from the sides of the bowl.

Step 3: Using plastic wrap, cover the bowl and let the dough rest for an hour.

Step 4: Prepare the oven. Preheat it to 400 degrees F.

Step 5: Into roughly 14 x 22-inch rectangle, roughly roll the dough and sprinkle with shredded mozzarella. On top, arrange the pepperoni.

Step 6: Into a log, roll the dough, beginning from the longer side. Then, place the rolled dough on a greased baking sheet. Score the top of the bread using a very sharp knife. Place in the preheated oven and bake for about 25 minutes or until the outside of the bread is golden brown.

Step 7: Remove from the oven when done and let the Pepperoni Bread cool for about 10 minutes. Slice and serve the Pepperoni bread with a marinara sauce for dipping. Enjoy!

Tips:

For this recipe, you can use salami or any other Italian meats in place of pepperoni. I love to use spicy sausage or Barbeque chicken.

Place the pepperoni pizza in an airtight container and keep it in the fridge for up to 3 days.

You can also freeze this bread for up to 4 months. Simply place it in an airtight container.

Nutrition Facts:

Calories: 413 Kcl, Fat: 22g34%, Saturated Fat: 9g56%, Cholesterol: 56mg19%, Sodium: 933mg41%, Potassium: 165mg5%, Carbohydrates: 34g11%, Fiber: 2g8%, Sugar: 2g2%, Protein: 20g40%

Pepperoni Bread

Rebecca Prep time: 20 mins | Cook time: 25 mins | Rising time: 1 hr | Total time: 1 hr 45 mins | Serving: 8 This pepperoni bread is a great… General Recipes Pepperoni Bread European Print This

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

Nutrition facts: 413 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1½ tablespoons olive oil
• 1 c. water (heated to 110 degrees F)
• 2 teaspoons honey
• 2½-3 c. all-purpose flour
• 1 teaspoon salt
• 3 c. shredded mozzarella
• 2 ¼ teaspoons instant dry yeast
• Marinara sauce for dipping, if desired
• 6 oz. package of pepperoni

Instructions

Step 1: To the bowl of the stand mixer with a dough hook attachment, add the warm water. Add the yeast along with the honey. Beat and let the mixture rest for about 5 minutes.

Step 2: To the mixer, add 2 c flour, salt, and oil. Beat on low speed for about 3 to 4 minutes. Then, gradually add in the rest of the 1/2-1 c flour, beating until you have a smooth ball that cleanly pulls away from the sides of the bowl.

Step 3: Using plastic wrap, cover the bowl and let the dough rest for an hour.

Step 4: Prepare the oven. Preheat it to 400 degrees F.

Step 5: Into roughly 14 x 22-inch rectangle, roughly roll the dough and sprinkle with shredded mozzarella. On top, arrange the pepperoni.

Step 6: Into a log, roll the dough, beginning from the longer side. Then, place the rolled dough on a greased baking sheet. Score the top of the bread using a very sharp knife. Place in the preheated oven and bake for about 25 minutes or until the outside of the bread is golden brown.

Step 7: Remove from the oven when done and let the Pepperoni Bread cool for about 10 minutes. Slice and serve the Pepperoni bread with a marinara sauce for dipping. Enjoy!

Notes

For this recipe, you can use salami or any other Italian meats in place of pepperoni. I love to use spicy sausage or Barbeque chicken. Place the pepperoni pizza in an airtight container and keep it in the fridge for up to 3 days. You can also freeze this bread for up to 4 months. Simply place it in an airtight container.

Prep time: 10 mins | Cook time: 0 mins | Total time: 10 mins | Servings: 25 pieces

If you are looking for amazing, inexpensive party food, then this Salami and Cream Cheese Roll Up is a great option. They are easy and quick to make. You can even make these in advance. These Salami and Cream Cheese Roll-Ups are a no-fuss to assemble. All you need are just the basic ingredients. If you like some heat, you can also use spicy salami in this recipe. These Salami and Cream Cheese Roll-Ups are delicious and will no doubt please the crowd!

Ingredients

180 grams/6 ounces sliced large salami

250 grams/8 ounces of cream cheese

¼ c. baby capers, drained

Crackers, to serve

2 tablespoons finely chopped parsley or basil

How to make Salami and Cream Cheese Roll up

Step 1: On a large piece of cling wrap, place the cold cream cheese, then tent it with another piece of cling wrap. Into a triangle, roll it using a rolling pin, then peel the cling wrap off. Cover the cold cream cheese with salami, the pieces slightly overlapping.

Step 2: With a new piece of cling wrap, cover the salami, pressing it down. Turn the cream cheese over so the side is up.

Step 3: To expose the cream cheese, peel off the cling wrap. Sprinkle the cream cheese with capers and parsley. Beginning from the long edge, roll the cream cheese, removing the cling wrap as you roll. To avoid air bubbles, make sure to firmly roll.

Step 4: Using the same cling wrap, twist the ends once the salami and cream cheese are rolled. Then, place the roll-ups in the fridge for about 4 hours or more.

Step 5: To serve, unwrap the salami and cream cheese roll up and slice into rounds. Enjoy with crackers.

Tips:

I prefer using enormous round salami to little salami rounds. You can even use spicy salami if desired.

To wrap the roll-ups, use your hands and an unopened can. If not using a rolling pin, make this recipe with slightly melted cream cheese.

Nutritional Facts:

Serving: 16g, Calories: 45cal (2%)

Salami and Cream Cheese Roll up

Rebecca Prep time: 10 mins | Cook time: 0 mins | Total time: 10 mins | Servings: 25 pieces If you are looking for amazing, inexpensive party food, then this Salami… General Recipes Salami and Cream Cheese Roll up European Print This

Serves: 25 Prep Time: 10 mins

Nutrition facts: 45 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 180 grams/6 ounces sliced large salami
• 250 grams/8 ounces of cream cheese
• ¼ c. baby capers, drained
• Crackers, to serve
• 2 tablespoons finely chopped parsley or basil

Instructions

Step 1: On a large piece of cling wrap, place the cold cream cheese, then tent it with another piece of cling wrap. Into a triangle, roll it using a rolling pin, then peel the cling wrap off. Cover the cold cream cheese with salami, the pieces slightly overlapping.

Step 2: With a new piece of cling wrap, cover the salami, pressing it down. Turn the cream cheese over so the side is up.

Step 3: To expose the cream cheese, peel off the cling wrap. Sprinkle the cream cheese with capers and parsley. Beginning from the long edge, roll the cream cheese, removing the cling wrap as you roll. To avoid air bubbles, make sure to firmly roll.

Step 4: Using the same cling wrap, twist the ends once the salami and cream cheese are rolled. Then, place the roll-ups in the fridge for about 4 hours or more.

Step 5: To serve, unwrap the salami and cream cheese roll up and slice into rounds. Enjoy with crackers.

Notes

I prefer using enormous round salami to little salami rounds. You can even use spicy salami if desired. To wrap the roll-ups, use your hands and an unopened can. If not using a rolling pin, make this recipe with slightly melted cream cheese.

Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Servings: 8

This Slow Cooker Chicken Enchilada Casserole is one of the easiest one-pot recipes I found for enchiladas. It is made with tender chicken, tortilla chips, olives, and loads of cheese. Making enchilada at home is so much fun with this easy recipe! This enchilada recipe doesn’t need any fancy ingredients and is a no-fuss. If you are searching for an easy meal that you can make in your slow cooker, then you have to give this Chicken Enchilada Casserole a try soon! I love how easy to assemble and customizable this recipe is. If you love dark meat, you are welcome to use Boneless skinless chicken thighs. Other amazing options are ground beef, cubed beef stew meat, or pre-cooked chicken/turkey. For a filling meal that your entire family will love, you can serve this casserole with a dollop of sour cream on top. This casserole is also great on its own.

Ingredients

28 ounces can of Red Enchilada Sauce

1.5 pounds boneless, skinless raw chicken breasts

10 corn tortillas

3.8 ounces can black olives divided

2 c. grated cheddar cheese divided

How to make Slow Cooker Chicken Enchilada Casserole

Step 1: Place the chicken breasts and enchilada sauce in a slow cooker. Set to cook for 4 hours on high or 6 to 8 hours on low.

Step 2: Using two forks, shred the chicken right in the slow cooker. Into strips, cut the tortillas and toss the pieces into the chicken and sauce. Then, add half a cup of cheese along with half of the olives. Stir well.

Step 3: Next, flatten the mixture. Then, add the remaining cheese and olives. Let everything cook for an additional 40 to 60 minutes. If desired, top with sour cream.

Step 4: Serve the Chicken Enchilada Casserole immediately. Enjoy!

Tips:

For this recipe, you are welcome to use different varieties of meat such as the boneless skinless chicken thigh. If using ground beef, slice them in half before cooking.

If desired, you can also use cubed stew meat. If using cooked chicken or turkey, you should cut the initial cooking time in half. Rotisserie chicken is also amazing in this recipe!

If using green enchilada sauce, you might need to add extra tortillas.

You can use flour tortillas, but keep in mind that the casserole might turn out soggy.

Nutrition Facts:

Calories: 398 kcal | Carbohydrates: 24g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99 mg | Sodium: 1446 mg | Potassium: 422 mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1165IU | Vitamin C: 3 mg | Calcium: 343 mg | Iron: 2 mg

Slow Cooker Chicken Enchilada Casserole

Rebecca Prep Time: 5 mins | Cook Time: 8 hrs 40 mins | Total Time: 8 hrs 45 mins | Servings: 8 This Slow Cooker Chicken Enchilada Casserole is one of… General Recipes Slow Cooker Chicken Enchilada Casserole European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 8 hrs 40 mins 8 hrs 40 mins

Nutrition facts: 398 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 28 ounces can of Red Enchilada Sauce
• 1.5 pounds boneless, skinless raw chicken breasts
• 10 corn tortillas
• 3.8 ounces can black olives divided
• 2 c. grated cheddar cheese divided

Instructions

Step 1: Place the chicken breasts and enchilada sauce in a slow cooker. Set to cook for 4 hours on high or 6 to 8 hours on low.

Step 2: Using two forks, shred the chicken right in the slow cooker. Into strips, cut the tortillas and toss the pieces into the chicken and sauce. Then, add half a cup of cheese along with half of the olives. Stir well.

Step 3: Next, flatten the mixture. Then, add the remaining cheese and olives. Let everything cook for an additional 40 to 60 minutes. If desired, top with sour cream.

Step 4: Serve the Chicken Enchilada Casserole immediately. Enjoy!

Notes

For this recipe, you are welcome to use different varieties of meat such as the boneless skinless chicken thigh. If using ground beef, slice them in half before cooking. If desired, you can also use cubed stew meat. If using cooked chicken or turkey, you should cut the initial cooking time in half. Rotisserie chicken is also amazing in this recipe! If using green enchilada sauce, you might need to add extra tortillas. You can use flour tortillas, but keep in mind that the casserole might turn out soggy.