Main Dish Recipes

You guys … This elegant and unbelievably delicious Shrimp Fettuccine with Roasted Pepper Sauce will blow off your socks … If I have to choose one dish to have for dinner every single night for the rest of my life, I think I ‘d pick this recipe over anything.

I still prefer seafood and my husband does so. He loves fishing, and he tries to catch something for dinner whatever chance he gets. We stay away from farmed seafood, as it contains a lot of harmful contaminants. So, when searching for wild-caught shrimp at my local Sam’s Club, I found this Wild Caught Argentine Red Shrimp. This Shrimp Fettuccine with Roasted Pepper Sauce, rich and creamy, hearty and so flavourful, tastes better than a restaurant-cooked meal.

Ingredients:

1/2 package uncooked Fettuccine pasta

2 lb. peeled and deveined shrimp

16 oz. jar roasted bell peppers

3 tbsp. butter

3 garlic cloves, finely chopped

1/2 tbsp. paprika

1/2 tsp. red pepper flakes (or to taste)

3/4 cup Half & Half

1/2 cup grated Parmesan cheese

chopped parsley to garnish

salt to taste

Directions:

Bring to a boil a large pot of water and cook the fettuccine as instructed by the box. Drain with cold water, and set aside.

In the meantime, put your roasted pepper in a food processor or bullet blender together with liquid from the jar and purée smoothly.

Heat a large stick-free pot. Add butter, shrimp, paprika, and flakes of red pepper and cook on high heat during 3-4 minutes. Add salt and garlic and cook 1 minute longer.

Remove shrimp from the pot, rising heat to small. Attach the roasted pepper to the same saucepan. Stirring constantly, cook for 10 minutes.

Add Half and Half and Parmesan and cook 1 minute more. Turn the heat off.

Remove the shrimp and add the fettuccine to the pot. Mix well.

Add freshly chopped parsley and parmesan grated cheese to garnish.

SHRIMP FETTUCCINE WITH ROASTED PEPPER SAUCE

Rebecca You guys … This elegant and unbelievably delicious Shrimp Fettuccine with Roasted Pepper Sauce will blow off your socks … If I have to choose one dish to have for… Main Dish Recipes SHRIMP FETTUCCINE WITH ROASTED PEPPER SAUCE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 package uncooked Fettuccine pasta
• 2 lb. peeled and deveined shrimp
• 16 oz. jar roasted bell peppers
• 3 tbsp. butter
• 3 garlic cloves, finely chopped
• 1/2 tbsp. paprika
• 1/2 tsp. red pepper flakes (or to taste)
• 3/4 cup Half & Half
• 1/2 cup grated Parmesan cheese
• chopped parsley to garnish
• salt to taste

Instructions

Bring to a boil a large pot of water and cook the fettuccine as instructed by the box. Drain with cold water, and set aside.

In the meantime, put your roasted pepper in a food processor or bullet blender together with liquid from the jar and purée smoothly.

Heat a large stick-free pot. Add butter, shrimp, paprika, and flakes of red pepper and cook on high heat during 3-4 minutes. Add salt and garlic and cook 1 minute longer.

Remove shrimp from the pot, rising heat to small. Attach the roasted pepper to the same saucepan. Stirring constantly, cook for 10 minutes.

Add Half and Half and Parmesan and cook 1 minute more. Turn the heat off.

Remove the shrimp and add the fettuccine to the pot. Mix well.

Add freshly chopped parsley and parmesan grated cheese to garnish.

This is among my family’s most loved chicken recipes. It is very rich, delicious, and full of food, and almost any side dish is well paired. Among my favorite added are steamed veggies, rice, mashed potatoes, fries, and zoodles. The list of ingredients is quite short and it’s almost not clean because we cook all in a pot. Well, that’s quite fantastic! These creamy chicken thighs are flavored! Spinach, roasted peppers, onions, parmesan, and cream form an entirely tasty sauce.

I can keep talking about how incredibly delicious and amazing these Creamy Chicken Thighs are but I’m just going to start cooking them instead.

Ingredients:

2 lbs. skin-on chicken thighs, you can use drumsticks or breasts if desired

2 tbsp. olive oil

1 medium onion

1/2 tsp. red pepper flakes

1/2 cup (cut into thin strips ) roasted peppers

1 cup Half & Half

4 cups baby spinach

3/4 cup Parmesan cheese

salt and pepper to taste

fresh parsley, to garnish

Directions:

Sprinkle salt and pepper on both sides of the dish.

Heat the oil over medium to high heat in a large skillet. Attach the chicken and sear around for 2 minutes. Reduce heat to normal, and fry the chicken until cooked. Cooking time varies with, depending on the chicken’s thickness.

Take the chicken out of the pot, set it aside. Attach the onions to the same saucepan and cook for approximately 5 minutes, until golden and smooth. Add the flakes of red pepper and the roasted peppers and cook for two more minutes.

Reduce the heat, add the cream, and simmer. To medium-low. Add the spinach and add the Parmesan if it shrinks. Remove the sauce.

Turn the chicken back to the pot and cook 5 minutes over it with the sauce spooned. Take off the oil saucepan. Add new parsley chopped.

Note:

If you wish or you can buy it directly from the store, you can roast your pepper.

CREAMY CHICKEN THIGHS

Rebecca This is among my family’s most loved chicken recipes. It is very rich, delicious, and full of food, and almost any side dish is well paired. Among my favorite added… Main Dish Recipes CREAMY CHICKEN THIGHS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lbs. skin-on chicken thighs, you can use drumsticks or breasts if desired
• 2 tbsp. olive oil
• 1 medium onion
• 1/2 tsp. red pepper flakes
• 1/2 cup (cut into thin strips ) roasted peppers
• 1 cup Half & Half
• 4 cups baby spinach
• 3/4 cup Parmesan cheese
• salt and pepper to taste
• fresh parsley, to garnish

Instructions

Sprinkle salt and pepper on both sides of the dish.

Heat the oil over medium to high heat in a large skillet. Attach the chicken and sear around for 2 minutes. Reduce heat to normal, and fry the chicken until cooked. Cooking time varies with, depending on the chicken's thickness.

Take the chicken out of the pot, set it aside. Attach the onions to the same saucepan and cook for approximately 5 minutes, until golden and smooth. Add the flakes of red pepper and the roasted peppers and cook for two more minutes.

Reduce the heat, add the cream, and simmer. To medium-low. Add the spinach and add the Parmesan if it shrinks. Remove the sauce.

Turn the chicken back to the pot and cook 5 minutes over it with the sauce spooned. Take off the oil saucepan. Add new parsley chopped.

Note:

If you wish or you can buy it directly from the store, you can roast your pepper.

The creamiest and richest crockpot food you can ever consume is the Slow cooker Creamy Tuscan Chicken. And making it so easy. Creamy Tuscan chicken has an abundance of creamy, thick sauce that is delicious over pasta or potatoes.

If you’ve enjoyed Alfredo Casserole Crockpot Chicken, you’ll go wild for this delicious recipe. Crock-Pot Creamy Tuscan Chicken has all the delicious aromas that you love with alfredo sauce but with sun-dried tomatoes and tender spinach. It comes together to make such an amazing meal that you’ll love. It’s even better because making this recipe from scratch is so easy. The pot works and even on busy weeknights, you can enjoy this food. It turns out to be so delicious, and after being cooked slowly, the aromas come together.

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Creamy Tuscan Chicken Recipe

Ingredients:

1 tbsp of butter

4 boneless, skinless chicken breasts

salt and pepper

2 jars of Alfredo sauce with roasted garlic

2 packages slivered sun-dried tomatoes (not in oil)

1/2 cup freshly grated Parmesan cheese

1 1/2 tsp Italian seasoning

1/2 tsp crushed red pepper flakes

1 bag baby spinach leaves

Directions:

Melt butter in a non-stick bowl over medium-high heat. Season salt and potato chicken. Fill in the pan with the chicken and cook until both sides are browned.

Place the chicken in a 6-quarter slow cooker, lightly grated.
In a medium bowl, mix the Alfredo, sun-dried tomatoes, Parmesan, Italian seasoning, and red pepper flakes.
Pour over chicken mixture. Cover slow-cooking pot and cook for 3 to 4 hours on low.
Mix in spinach in the slow cooker, cover for another 5 minutes and cook then serve.
Note:

Serve this meal with a basic side salad, so keep it very easy. With the rich sauce, the salad goes well and balances the recipe well.
Just keep it simple but you want to have some water with sun-dried tomatoes into this wonderful Alfredo sauce. The sauce is so good and every last drop you want is to get.

Slow Cooker Creamy Tuscan Chicken

Rebecca The creamiest and richest crockpot food you can ever consume is the Slow cooker Creamy Tuscan Chicken. And making it so easy. Creamy Tuscan chicken has an abundance of creamy,… Main Dish Recipes Slow Cooker Creamy Tuscan Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp of butter
• 4 boneless, skinless chicken breasts
• salt and pepper
• 2 jars of Alfredo sauce with roasted garlic
• 2 packages slivered sun-dried tomatoes (not in oil)
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes
• 1 bag baby spinach leaves

Instructions

Melt butter in a non-stick bowl over medium-high heat. Season salt and potato chicken. Fill in the pan with the chicken and cook until both sides are browned.

Place the chicken in a 6-quarter slow cooker, lightly grated.
In a medium bowl, mix the Alfredo, sun-dried tomatoes, Parmesan, Italian seasoning, and red pepper flakes.
Pour over chicken mixture. Cover slow-cooking pot and cook for 3 to 4 hours on low.
Mix in spinach in the slow cooker, cover for another 5 minutes and cook then serve.
Note:

Serve this meal with a basic side salad, so keep it very easy. With the rich sauce, the salad goes well and balances the recipe well.
Just keep it simple but you want to have some water with sun-dried tomatoes into this wonderful Alfredo sauce. The sauce is so good and every last drop you want is to get.

The ultimate comfort meal is the Crock Pot Chicken and Noodles. In your slow cooker, juicy chicken, vegetables, and tender noodles are cooked effortlessly in a creamy broth. This is the ideal way to use any remaining chicken (or turkey) or even vegetables you might have in your refrigerator and it only takes minutes to prepare!

The ultimate comfort food is chicken and noodles! It’s creamy, friendly, and pleasant. All of us have somehow had chicken and noodles or even ancient fashioned chicken. It’s just one of those recipes you turn to when you want something to make you feel better. I enjoy noodle chicken soup, but I especially love good things in the soup. I am one of the people who get the finest soup pieces, so I’m eating a bowl of chicken, noodles, and vegetables.

Ingredients:

4 chicken breast

2 (10.5 oz) cans of Fat-Free Cream of Chicken Soup

1 (14.5 oz) can of low sodium Chicken Broth

1 (12 oz) bag of Egg Noodles

Directions:

Place the breast in a crockpot, cover with chicken soup and broth. Cook on high for 5 -6 hours (low at 8) until chicken is shredded easily. I took out the chicken, shredded it, and put it back in the crockpot. Add the noodles to the crockpot chicken and cook until finished for about 30 minutes. I stirred up mine a few times to make sure the juice was soaking up all the noodles. It may sound like the noodles don’t fit, but just keep working them into the mixture of chicken and juice.

Note:

All pots of Crock vary with heat, so please watch the noodles if you add them to the chicken. The cooking time may vary, you might just need to cook it for 20 minutes if you’ve got a hot crockpot. Egg noodles can cook quickly.

Slow cooker and noodles with remaining turkey or chicken and turkey broth can easily be prepared if you prefer. It’s an excellent way to make the remaining chicken a meal that all your family will love.

CROCK POT CHICKEN AND NOODLES

Rebecca The ultimate comfort meal is the Crock Pot Chicken and Noodles. In your slow cooker, juicy chicken, vegetables, and tender noodles are cooked effortlessly in a creamy broth. This is… Main Dish Recipes CROCK POT CHICKEN AND NOODLES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 chicken breast
• 2 (10.5 oz) cans of Fat-Free Cream of Chicken Soup
• 1 (14.5 oz) can of low sodium Chicken Broth
• 1 (12 oz) bag of Egg Noodles

Instructions

Place the breast in a crockpot, cover with chicken soup and broth. Cook on high for 5 -6 hours (low at 8) until chicken is shredded easily. I took out the chicken, shredded it, and put it back in the crockpot. Add the noodles to the crockpot chicken and cook until finished for about 30 minutes. I stirred up mine a few times to make sure the juice was soaking up all the noodles. It may sound like the noodles don't fit, but just keep working them into the mixture of chicken and juice.

Note:

All pots of Crock vary with heat, so please watch the noodles if you add them to the chicken. The cooking time may vary, you might just need to cook it for 20 minutes if you've got a hot crockpot. Egg noodles can cook quickly.

Slow cooker and noodles with remaining turkey or chicken and turkey broth can easily be prepared if you prefer. It's an excellent way to make the remaining chicken a meal that all your family will love.

Do you know those awesome homeowners who already seem to have everything in their house when you sleepover? You wake up to warm sheets in the morning, and a scrumptious meal awaits you? One way to attain top-notch hosting status is to stay on top of the breakfast. When breakfast is ready to go, all of a sudden you have all sorts of room to make sure towels are fluffy and linens are crisp.

I love easy breakfasts so much this is one of the main reasons. On busy mornings, it opens up time for other things, whether you have guests or whether you’re trying to feed your family before sending them off to school and work. These crockpot cinnamon rolls are a dream come true because it’s such a simple recipe for the brainless and it’s also indulgent and naturally delish.

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Cinnamon Rolls Monkey Bread Recipe

Ingredients:

2 cans Grands! Cinnamon Rolls 5 per can

1/4 cup granulated sugar

1 tsp cinnamon

1/2 cup brown sugar

1/2 cup unsalted butter melted

Directions:

Open cinnamon rolls in every can. Reserve your icing. Cut every single roll into six pieces.

In a gallon-sized ziplock bag place the granulated sugar and cinnamon. Add the cinnamon rolls cut up (the pieces will fall apart a little bit) to the bag. Seal and shake with cinnamon sugar to coat the bits.

Stir the brown sugar and the butter melted.

Spray nonstick cooking spray with a 5-7 Qt slow cooking cooker. Place half the pieces of dough in the bottom of the slow cooker. Drop half of the melted butter mixture over top, then add the remaining cinnamon roll pieces, and the remaining butter melted.

Cover the slow cooker, and cook for about 2 hours on high strength. (Check it out in an hour, then again in an hour and a half, just to be safe.) The edges will start browning, but the top will still look a little gooey. Switch off the slow cooker and let sit before serving for 5 minutes.

Optional: Drizzle the icing that came in the crockpot with the rolls above the top of the monkey bread, or spill it over after serving like syrup.

Notes:

The slow cookers are not all made together. Mine has a setting of 4 hours high and I cooked mine on that.

Monkey breadsticks as it cools down. Serve from the warm slow cooker and make sure you take it all out before it cools down all the way or it will need to soak up.

Slow Cooker Cinnamon Roll Monkey Bread

Rebecca Do you know those awesome homeowners who already seem to have everything in their house when you sleepover? You wake up to warm sheets in the morning, and a scrumptious… Main Dish Recipes Slow Cooker Cinnamon Roll Monkey Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cans Grands! Cinnamon Rolls 5 per can
• 1/4 cup granulated sugar
• 1 tsp cinnamon
• 1/2 cup brown sugar
• 1/2 cup unsalted butter melted

Instructions

Open cinnamon rolls in every can. Reserve your icing. Cut every single roll into six pieces.

In a gallon-sized ziplock bag place the granulated sugar and cinnamon. Add the cinnamon rolls cut up (the pieces will fall apart a little bit) to the bag. Seal and shake with cinnamon sugar to coat the bits.

Stir the brown sugar and the butter melted.

Spray nonstick cooking spray with a 5-7 Qt slow cooking cooker. Place half the pieces of dough in the bottom of the slow cooker. Drop half of the melted butter mixture over top, then add the remaining cinnamon roll pieces, and the remaining butter melted.

Cover the slow cooker, and cook for about 2 hours on high strength. (Check it out in an hour, then again in an hour and a half, just to be safe.) The edges will start browning, but the top will still look a little gooey. Switch off the slow cooker and let sit before serving for 5 minutes.

Optional: Drizzle the icing that came in the crockpot with the rolls above the top of the monkey bread, or spill it over after serving like syrup.

Notes:

The slow cookers are not all made together. Mine has a setting of 4 hours high and I cooked mine on that.

Monkey breadsticks as it cools down. Serve from the warm slow cooker and make sure you take it all out before it cools down all the way or it will need to soak up.

There is nothing else that excites me with dessert-like excitement like a decadent chocolate cake. Plus Hershey kisses are candy, more fudge, the better! I even love chocolate cookies like the Texas Sheet Cake Cookies! We don’t eat a lot, but I still have dessert space when we are doing that. The desserts of the restaurant can be hit or skipped, but a lava cake is difficult to mess with. This is always a safe bet for a pleasurable chocolate treat!

In the 1990s, Jean-Georges Vongerichten popularized the molten chocolate lava cake, though its history stretches back in time, as most food origin stories. Vongerichten’s cake was a slightly underbaked, almost flourless cake, while in other versions, under the surface of a rich chocolate cake, lies a bowl of luscious molten ganache. Molten lava cake, no longer reserved for trendy, upscale restaurants, remains one of the most decadent and luscious of chocolate desserts. But to enjoy a drool-worthy chocolate lava cake, you don’t have to wait for a night out-it ‘s easy to make one at home in your crockpot.

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Chocolate Lava Cake Recipe

Ingredients:

Cake Ingredients:

1 box of chocolate cake mix

1 box instant chocolate pudding

1 1/4 cups whole milk

1/2 cup vegetable oil

3 eggs

2 cups chocolate chips 1 (12oz) bag

Optional Ingredients

1/2 cup sour cream

1 tsp vanilla extract

Instructions:

Using non-stick cooking spray to clean your slow cooker, generously covering the bottom.

Add cake, pudding mixture, 1 1/4 of a cup of milk, oil, and eggs to a large bowl mixer and then beat it for 1 minute at low. (For extra moist, add sour cream).

Increase speed to medium, continue mixing for 2-3 minutes, or until the batter is glossy and smooth.

Pour the cake batter into a slow cooker made available.

Pour some chocolate chips over the cake. Do not stir.

Adjust the lid over the slow cooker and cook for 2 1/2 hours until the top of the cake is set.

Slow Cooker Chocolate Lava Cake

Rebecca There is nothing else that excites me with dessert-like excitement like a decadent chocolate cake. Plus Hershey kisses are candy, more fudge, the better! I even love chocolate cookies like… Main Dish Recipes Slow Cooker Chocolate Lava Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• Cake Ingredients:
• 1 box of chocolate cake mix
• 1 box instant chocolate pudding
• 1 1/4 cups whole milk
• 1/2 cup vegetable oil
• 3 eggs
• 2 cups chocolate chips 1 (12oz) bag
• Optional Ingredients
• 1/2 cup sour cream
• 1 tsp vanilla extract

Instructions

Using non-stick cooking spray to clean your slow cooker, generously covering the bottom.

Add cake, pudding mixture, 1 1/4 of a cup of milk, oil, and eggs to a large bowl mixer and then beat it for 1 minute at low. (For extra moist, add sour cream).

Increase speed to medium, continue mixing for 2-3 minutes, or until the batter is glossy and smooth.

Pour the cake batter into a slow cooker made available.

Pour some chocolate chips over the cake. Do not stir.

Adjust the lid over the slow cooker and cook for 2 1/2 hours until the top of the cake is set.

I love one-dish meals because it simplifies things a lot. One of these recipes is this Hash Brown and cheese eggs Cup. In just one muffin cup you have a brown, crispy hash brown, ham, sapwood, melted cheese, and a perfectly cooked sunny egg on the sides. Although I served them often for breakfast or a brunch dish, we also enjoy them with a green salad and fresh bread or toast for lunch or dinner.

The real advantage here is that these cups are not only super generous, but they are also easily enjoyed with one hand (if you don’t mind a bit of runny yolk here or there). And that’s why the mix of early morning protein, cheese, and milk has been my go-to the last few months when a good cereal bowl just isn’t cuttin’ it.  Feel free to mix your favorite cheeses, chopped veggies, or even diced ham into the fillings. They ‘re a full morning meal in a single cup, and if history shows, we know that muffin tin breakfasts are a major hit here.

Ingredients:

20 oz. refrigerated hash browns

1 1/2 cup grated cheddar cheese

1 cup cubed ham

8 eggs

1 tsp. salt

1/2 tsp. fresh ground pepper

1/4 tsp. garlic powder

2 tbsp. milk or half & half

Directions:

Preheat oven at about 350 degrees

In a bowl, add all the ingredients until well balanced

Generously greased the muffin tin

Scoop mixture into every space trying to make sure you get enough of the liquids from the eggs.

Sprinkle a little extra cheese over the edges.

Place the middle rack in the oven for about 30 minutes, or until golden brown

Tip:

They can be protected and kept in the refrigerator for a day if you have any leftovers. Just reheat yourself in the microwave.
These come easier out of the pan when they’ve been allowed to cool just a bit. Using a butter knife to cut around the edges and bring it out carefully.

HASH BROWN HAM AND CHEESE EGG CUPS

Rebecca I love one-dish meals because it simplifies things a lot. One of these recipes is this Hash Brown and cheese eggs Cup. In just one muffin cup you have a… Main Dish Recipes HASH BROWN HAM AND CHEESE EGG CUPS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 20 oz. refrigerated hash browns
• 1 1/2 cup grated cheddar cheese
• 1 cup cubed ham
• 8 eggs
• 1 tsp. salt
• 1/2 tsp. fresh ground pepper
• 1/4 tsp. garlic powder
• 2 tbsp. milk or half & half

Instructions

Preheat oven at about 350 degrees

In a bowl, add all the ingredients until well balanced

Generously greased the muffin tin

Scoop mixture into every space trying to make sure you get enough of the liquids from the eggs.

Sprinkle a little extra cheese over the edges.

Place the middle rack in the oven for about 30 minutes, or until golden brown

Tip:

They can be protected and kept in the refrigerator for a day if you have any leftovers. Just reheat yourself in the microwave.
These come easier out of the pan when they've been allowed to cool just a bit. Using a butter knife to cut around the edges and bring it out carefully.

This is a one of kind dessert that’s made with canned fruits and other pantry staples. If you are like me who always keep canned goods in case of emergencies I’m sure you’ll be able to relate. Canned goods are great for lazy days and you’ll find them very useful in many recipes. Just like this Texas Tornado Cake. It’s made with just a few simple ingredients including fruit cocktail (you can use canned peaches, pears, or pineapples too). This is my go-to dessert for lazy nights because this is way too easy to make and quick to prepare, not to mention budget-friendly. It’s a modest treat that’s breathtakingly delicious, fruity of course, sweet, with a super moist cake. This is like a whirlwind of goodness with a mixture of chopped nuts, brown sugar, and fruit cocktail that are baked together into one ultra delightful dessert that the whole family loves. To make the icing boil 1 stick of butter, 3/4 cups sugar, half cup of evaporated milk, then add the flaked coconut. Enjoy!

INGREDIENTS

1 1/2 cups of sugar

2 eggs

2 cups of Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)

1 cup of chopped nuts

2 cups of fruit cocktail with syrup (16-oz. can)

2 teaspoon of baking soda

1/4 cup of brown sugar

How to make Texas Tornado Cake

Step 1: Preheat the oven to 325 degrees F. Grease and flour a 9 x 13-inch pan.

Step 2: In a bowl, combine the regular sugar, eggs, fruit cocktail, baking soda, and flour. Mix until incorporated.

Step 3: Empty the mixture into the bottom of the prepared pan.

Step 4: In a separate bowl, stir in the brown sugar and nuts. Sprinkle over the batter.

Step 5: Place inside the preheated oven and bake for 40 minutes.

Step 6: Remove from the oven, then spread the icing on the cake while it’s still hot. Let it cool before serving. Enjoy!

Texas Tornado Cake

Rebecca This is a one of kind dessert that’s made with canned fruits and other pantry staples. If you are like me who always keep canned goods in case of emergencies… Main Dish Recipes Texas Tornado Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 cups of sugar
• 2 eggs
• 2 cups of Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 cup of chopped nuts
• 2 cups of fruit cocktail with syrup (16-oz. can)
• 2 teaspoon of baking soda
• 1/4 cup of brown sugar

Instructions

Step 1: Preheat the oven to 325 degrees F. Grease and flour a 9 x 13-inch pan.

Step 2: In a bowl, combine the regular sugar, eggs, fruit cocktail, baking soda, and flour. Mix until incorporated.

Step 3: Empty the mixture into the bottom of the prepared pan.

Step 4: In a separate bowl, stir in the brown sugar and nuts. Sprinkle over the batter.

Step 5: Place inside the preheated oven and bake for 40 minutes.

Step 6: Remove from the oven, then spread the icing on the cake while it's still hot. Let it cool before serving. Enjoy!

This is the only cornbread that you need. It’s perfectly moist, sweet, and super delicious! Another classic Southern recipe for all the cornbread lovers out there. I’ve found this recipe online and thought I’d give it a try. I very seldom make cornbreads, it’s not that I don’t like them but I’ve never perfected how to make them. But this one is different, the instructions are very easy to follow, straightforward, and easy to understand. I’ve never made any modifications because this is perfect the way it is. The first time I followed the recipe I was skeptical because of many failed attempts from before. To my surprise, this buttermilk cornbread turned out great! That’s the first and I’ve never been so happy! I kept the recipe so whenever I feel like making cornbread I can, confidently. My family loves it, I love it, and this cornbread became my family’s favorite.

Ingredients

½ cup of butter

⅔ cup of white sugar

2 eggs

1 cup of buttermilk

½ teaspoon of baking soda

1 cup of cornmeal

1 cup of all-purpose flour

½ teaspoon of salt

How to make Grandmother’s Buttermilk Cornbread

Step 1: Prepare the oven by preheating it to 375 degrees F or 175 degrees C. And grease an 8-inch square pan.

Step 2: In a skillet, melt the butter. Once melted remove from the heat and stir in the sugar. Immediately add the eggs. Beat until incorporated.

Step 3: In a separate bowl, combine the buttermilk and baking soda.

Step 4: Stir into the mixture in the pan. Then, mix in the cornmeal, flour, and salt until blended.

Step 5: Pour the batter into the greased pan.

Step 6: Place inside the preheated oven and bake for 30 to 40 minutes. Check the doneness of the cake. Insert a toothpick in the middle, when it comes out clean the cake is done. Slice, serve, and enjoy!

Grandmother's Buttermilk Cornbread

Rebecca This is the only cornbread that you need. It’s perfectly moist, sweet, and super delicious! Another classic Southern recipe for all the cornbread lovers out there. I’ve found this recipe… Main Dish Recipes Grandmother’s Buttermilk Cornbread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup of butter
• ⅔ cup of white sugar
• 2 eggs
• 1 cup of buttermilk
• ½ teaspoon of baking soda
• 1 cup of cornmeal
• 1 cup of all-purpose flour
• ½ teaspoon of salt

Instructions

Step 1: Prepare the oven by preheating it to 375 degrees F or 175 degrees C. And grease an 8-inch square pan.

Step 2: In a skillet, melt the butter. Once melted remove from the heat and stir in the sugar. Immediately add the eggs. Beat until incorporated.

Step 3: In a separate bowl, combine the buttermilk and baking soda.

Step 4: Stir into the mixture in the pan. Then, mix in the cornmeal, flour, and salt until blended.

Step 5: Pour the batter into the greased pan.

Step 6: Place inside the preheated oven and bake for 30 to 40 minutes. Check the doneness of the cake. Insert a toothpick in the middle, when it comes out clean the cake is done. Slice, serve, and enjoy!

These are delicious! Whenever I make these, I make sure to bake extra because my kids are crazy in love with these lemon blossoms. These bite-sized treats are addicting, fluffy, lemony, and sweet. Plus they’re super easy and quick to make. Perfect for parties or bake sale fundraiser. The cake is moist, and the gorgeous homemade drizzle is fantastic! Once you pop one in your mouth, you will be asking for more! That’s how tasty these treats are.

Ingredients

18 1/2-ounce package yellow cake mix

3 1/2-ounce package instant lemon pudding mix

4 large eggs

3/4 cup of vegetable oil

Glaze:

4 cups of confectioners’ sugar

1/3 cup of fresh lemon juice

1 lemon, zested

3 tablespoons of vegetable oil

3 tablespoons of water

How to make Lemon Blossoms

Step 1: Prepare the oven by preheating it to 350 degrees F. And spray with vegetable oil cooking spray the miniature muffin tins.

Step 2: With an electric mixer, combine the cake mix, pudding mix, eggs, and oil for about 2 minutes until smooth.

Step 3: Scoop a small amount of batter and fill just halfway the muffin tins.

Step 4: Place inside the preheated oven and bake for 12 minutes. Once baked, turn them onto a tea towel.

Step 5: For the glaze, in a mixing bowl sift the sugar. Stir in the lemon juice, zest, and 3 tablespoons water. Mix using a spoon until smooth.

Step 6: Dip the cupcakes into the glaze while they are still warm and try to cover as much of the cake as possible. You can also use a spoon to glaze the cupcakes. If using a spoon, turn the cupcakes to completely coat them. Then, place the glaze cupcakes on the wire racks with waxed paper underneath.

Step 7: Let the cupcakes sit for about an hour so the glaze will set thoroughly. Store in containers with tight-fitting lids or serve immediately. Enjoy!

Lemon Blossoms

Rebecca These are delicious! Whenever I make these, I make sure to bake extra because my kids are crazy in love with these lemon blossoms. These bite-sized treats are addicting, fluffy,… Main Dish Recipes Lemon Blossoms European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 18 1/2-ounce package yellow cake mix
• 3 1/2-ounce package instant lemon pudding mix
• 4 large eggs
• 3/4 cup of vegetable oil
• Glaze:
• 4 cups of confectioners' sugar
• 1/3 cup of fresh lemon juice
• 1 lemon, zested
• 3 tablespoons of vegetable oil
• 3 tablespoons of water

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F. And spray with vegetable oil cooking spray the miniature muffin tins.

Step 2: With an electric mixer, combine the cake mix, pudding mix, eggs, and oil for about 2 minutes until smooth.

Step 3: Scoop a small amount of batter and fill just halfway the muffin tins.

Step 4: Place inside the preheated oven and bake for 12 minutes. Once baked, turn them onto a tea towel.

Step 5: For the glaze, in a mixing bowl sift the sugar. Stir in the lemon juice, zest, and 3 tablespoons water. Mix using a spoon until smooth.

Step 6: Dip the cupcakes into the glaze while they are still warm and try to cover as much of the cake as possible. You can also use a spoon to glaze the cupcakes. If using a spoon, turn the cupcakes to completely coat them. Then, place the glaze cupcakes on the wire racks with waxed paper underneath.

Step 7: Let the cupcakes sit for about an hour so the glaze will set thoroughly. Store in containers with tight-fitting lids or serve immediately. Enjoy!