Main Dish Recipes

This casserole is out of the ordinary. It has rice! That is mixed with sour cream and cottage cheese for a creamy, flavorful, and dry texture. It’s easy to put together and mostly all the ingredients I need are on hand. A quick meal to prepare too, as it’ll only take 30 minutes to prepare and bake, which is a great deal for a busy mom like me. And if you are looking for something different to serve on Taco Tuesday (or just for a regular weeknight dinner), I would suggest giving this recipe a try. I’m pretty sure everyone will love this! It’s undeniably mouthwatering, filling, different but with the same taco flavor that everyone craves. I give this a 5-star rating every time.

INGREDIENTS

3 cups of cooked rice

1 lb lean ground beef

1 (1 oz) packet taco seasoning

1 (15 oz) can tomato sauce

1 cup of cottage cheese

1 cup of sour cream

1 1/2 cups of cheddar cheese, grated

Kosher salt and freshly ground pepper, to taste

How to make Taco Sour Cream Rice Bake

Step 1: Prepare the oven by preheating it to 350 degrees F. Then, spray a 9 x 9-inch baking dish with a nonstick spray to grease. Set aside.

Step 2: Season the ground beef with taco seasoning and cook in a large skillet until brown and cooked through. Once the beef is browned, add the tomato sauce and let it simmer for 5 minutes.

Step 3: Stir the rice, cottage cheese, and sour cream in a medium bowl. Season with salt and pepper. Empty the mixture into the prepared greased baking dish and spread evenly.

Step 4: Pour the meat sauce on top and sprinkle with cheddar cheese.

Step 5: Place inside the preheated oven and bake for 20 to 25 minutes until the cheese melts and the sauce is bubbly.

Step 6: Once done, remove from the oven. Serve and enjoy!

Taco Sour Cream Rice Bake

Rebecca This casserole is out of the ordinary. It has rice! That is mixed with sour cream and cottage cheese for a creamy, flavorful, and dry texture. It’s easy to put… Main Dish Recipes Taco Sour Cream Rice Bake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups of cooked rice
• 1 lb lean ground beef
• 1 (1 oz) packet taco seasoning
• 1 (15 oz) can tomato sauce
• 1 cup of cottage cheese
• 1 cup of sour cream
• 1 1/2 cups of cheddar cheese, grated
• Kosher salt and freshly ground pepper, to taste

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees F. Then, spray a 9 x 9-inch baking dish with a nonstick spray to grease. Set aside.

Step 2: Season the ground beef with taco seasoning and cook in a large skillet until brown and cooked through. Once the beef is browned, add the tomato sauce and let it simmer for 5 minutes.

Step 3: Stir the rice, cottage cheese, and sour cream in a medium bowl. Season with salt and pepper. Empty the mixture into the prepared greased baking dish and spread evenly.

Step 4: Pour the meat sauce on top and sprinkle with cheddar cheese.

Step 5: Place inside the preheated oven and bake for 20 to 25 minutes until the cheese melts and the sauce is bubbly.

Step 6: Once done, remove from the oven. Serve and enjoy!

Bananas and chocolates are two of my daughter’s favorite. Brownies, on the other hand, is a dessert that she seldom craves. She likes it though, but she prefers desserts with some fruits in it. That’s why she was thrilled when I made her this Banana Brownie. She fell in love the first time she tasted it. One bite and she’s hooked. I think it is way better than the classic chocolate brownie. It tastes different of course because of the banana in it. It’s deliciously different, still chocolatey, smooth, sweet but different. She brought some in school and I think all of her friends agreed that it’s the new brownie.

INGREDIENTS

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

1 1/2 cups of brown sugar, packed

1/2 cup of white sugar

2 sticks (1 cup) unsalted butter, softened

2 large eggs

1/4 tsp. salt

2 teaspoons of vanilla

1/2 cup of banana, mashed with a fork (about one medium-large banana)

10 ounces of Hershey’s semi-sweet chocolate baking melts (or 12 ounces semi-sweet chocolate chips)

1/4 cup of Nestle’s chocolate chips for the top

How to make Chunky Monkey Banana Brownies

Step 1: Using an electric mixer, mix the butter, eggs, sugar, salt, and vanilla until incorporated.

Step 2: Pour the flour and add the mashed banana and baking melts or chocolate chips.

Step 3: Combine using a wooden spoon.

Step 4: Grease a 9 x 13-inch glass baking dish with a cooking spray.

Step 5: Empty the brownie mixture into the prepared greased pan.

Step 6: Use a knife or rubber spatula to smooth the top of the brownie mixture.

Step 7: Top with chocolate chips.

Step 8: Place inside the preheated oven and bake for 30-40 minutes just until lightly golden brown. To check the doneness, insert a toothpick in the middle, once it comes out clean it’s done.

Step 9: Let it cool completely. Then, cut into bars.

Chunky Monkey Banana Brownies

Rebecca Bananas and chocolates are two of my daughter’s favorite. Brownies, on the other hand, is a dessert that she seldom craves. She likes it though, but she prefers desserts with… Main Dish Recipes Chunky Monkey Banana Brownies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

• 2 cups of Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 1/2 cups of brown sugar, packed
• 1/2 cup of white sugar
• 2 sticks (1 cup) unsalted butter, softened
• 2 large eggs
• 1/4 tsp. salt
• 2 teaspoons of vanilla
• 1/2 cup of banana, mashed with a fork (about one medium-large banana)
• 10 ounces of Hershey’s semi-sweet chocolate baking melts (or 12 ounces semi-sweet chocolate chips)
• 1/4 cup of Nestle's chocolate chips for the top

Instructions

Step 1: Using an electric mixer, mix the butter, eggs, sugar, salt, and vanilla until incorporated.

Step 2: Pour the flour and add the mashed banana and baking melts or chocolate chips.

Step 3: Combine using a wooden spoon.

Step 4: Grease a 9 x 13-inch glass baking dish with a cooking spray.

Step 5: Empty the brownie mixture into the prepared greased pan.

Step 6: Use a knife or rubber spatula to smooth the top of the brownie mixture.

Step 7: Top with chocolate chips.

Step 8: Place inside the preheated oven and bake for 30-40 minutes just until lightly golden brown. To check the doneness, insert a toothpick in the middle, once it comes out clean it's done.

Step 9: Let it cool completely. Then, cut into bars.

This mud cake is heaven! I just can’t get enough of it – it’s delicious, simply amazing, and very easy to make. This is like the dessert of my dreams with all the chocolate I can eat, the marshmallows, pecans, and chocolate icing.

Ingredients

Mississippi Mud Cake:

2 cups of sugar

1/3 cup of natural unsweetened cocoa powder

1/2 tsp. kosher salt

2 c. all-purpose flour

1 c. (2 sticks) butter, melted and cooled

3 large eggs

1 1/2 teaspoons of vanilla extract

2 cups of toasted pecans chopped

1 (10.5-ounce) bag miniature marshmallows

For the Chocolate Icing:

1/2 c. (1 stick) butter

2 tbsp. natural unsweetened cocoa powder

3 cups of confectioners sugar

1/4 c. whole milk

1 tsp. vanilla

How to make Mississippi Mud Cake Recipe

Mississippi Mud Cake:

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

Step 2: In a medium bowl, whisk the sugar, cocoa powder, salt, and flour. Using a 2-cup measuring cup, combine the cooled and melted butter, eggs, and vanilla extract. Whisk until well-mixed. Carefully pour the egg mixture into the sugar and flour mixture. Stir until incorporated. Now, mix in 1 cup of toasted pecans.

Step 3: Empty the mixture into the prepared 9 x 13-inch baking pan. Place inside the preheated oven and bake for about 30 to 40 minutes. Insert a toothpick in the middle, when it comes out clean your cake is done.

Step 4: Remove the baking dish from the oven. Top the cake with mini marshmallows.
Chocolate Icing:
Step 5: Prepare the chocolate icing. Melt the butter and cocoa in a large saucepan over medium heat. And stir in the vanilla until well mixed.

Step 6: After removing the cake from the oven and topping it with mini marshmallow, it is time to pour the chocolate icing over the cake. Make sure to cover the edges of the pan with the icing. Then, sprinkle some more pecans on top.

Step 7: Let the cake cook. Slice and serve. Enjoy! If there’s any left, store them in an airtight container or under a cake dome and consume within 3 days.

Mississippi Mud Cake Recipe

Rebecca This mud cake is heaven! I just can’t get enough of it – it’s delicious, simply amazing, and very easy to make. This is like the dessert of my dreams… Main Dish Recipes Mississippi Mud Cake Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Mississippi Mud Cake:
• 2 cups of sugar
• 1/3 cup of natural unsweetened cocoa powder
• 1/2 tsp. kosher salt
• 2 c. all-purpose flour
• 1 c. (2 sticks) butter, melted and cooled
• 3 large eggs
• 1 1/2 teaspoons of vanilla extract
• 2 cups of toasted pecans chopped
• 1 (10.5-ounce) bag miniature marshmallows
• For the Chocolate Icing:
• 1/2 c. (1 stick) butter
• 2 tbsp. natural unsweetened cocoa powder
• 3 cups of confectioners sugar
• 1/4 c. whole milk
• 1 tsp. vanilla

Instructions

Mississippi Mud Cake:

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

Step 2: In a medium bowl, whisk the sugar, cocoa powder, salt, and flour. Using a 2-cup measuring cup, combine the cooled and melted butter, eggs, and vanilla extract. Whisk until well-mixed. Carefully pour the egg mixture into the sugar and flour mixture. Stir until incorporated. Now, mix in 1 cup of toasted pecans.

Step 3: Empty the mixture into the prepared 9 x 13-inch baking pan. Place inside the preheated oven and bake for about 30 to 40 minutes. Insert a toothpick in the middle, when it comes out clean your cake is done.

Step 4: Remove the baking dish from the oven. Top the cake with mini marshmallows.
Chocolate Icing:
Step 5: Prepare the chocolate icing. Melt the butter and cocoa in a large saucepan over medium heat. And stir in the vanilla until well mixed.

Step 6: After removing the cake from the oven and topping it with mini marshmallow, it is time to pour the chocolate icing over the cake. Make sure to cover the edges of the pan with the icing. Then, sprinkle some more pecans on top.

Step 7: Let the cake cook. Slice and serve. Enjoy! If there's any left, store them in an airtight container or under a cake dome and consume within 3 days.

It has been gloomy for the past few days. The rain is pouring constantly and I think it has no plan to stop any time soon. I am not complaining because I love rainy days. Just sitting beside the window sipping a freshly brewed coffee and watching the rain, oh, such tranquility. And today, I plan on cooking a simple and very easy dish to spice things up. These 3-Ingredients Crescent Sausage Bites are always a hit during parties. But now I’m preparing it for dinner with a nice bowl of veggie soup. You can even have it for breakfast or brunch paired with some fruits. My daughter loves it so much especially because they’re just bite-sizes. She’ll put one slice inside her mouth, chew, and tell me how much it tastes good in between.

INGREDIENTS

1 lb. hot sausage (pork or turkey)

1 (8 oz.) package cream cheese

2 packages of crescent rolls

Dash salt & ground black pepper

HOW TO MAKE 3-INGREDIENT CRESCENT SAUSAGE BITES

Step 1: Saute 1 lb hot sausage in a pan until brown. Drain any excess fats. Add a pinch of salt and pepper, then, mix in the cream cheese. Blend until the cream cheese melted.

Step 2: On a baking sheet, unroll one package of crescent roll and using your finger, carefully press the seams together to seal them. Pour the sausage mixture over the crescent roll dough and spread evenly. Make sure to leave at least half an inch border along the edges.

Step 3: Place on top of the sausage mixture the remaining package of crescent rolls. Seal the edges and gently press the seams together.

Step 4: Place inside the preheated oven and bake for 15-29 minutes at 375 degrees or until the dough is golden brown.

Step 5: Once baked, remove from the oven. Use a pizza cutter (if any) and cut the enchiladas into small squares. Serve and enjoy!

3-INGREDIENT CRESCENT SAUSAGE BITES

Rebecca It has been gloomy for the past few days. The rain is pouring constantly and I think it has no plan to stop any time soon. I am not complaining… Main Dish Recipes 3-INGREDIENT CRESCENT SAUSAGE BITES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 7 voted )

Ingredients

• 1 lb. hot sausage (pork or turkey)
• 1 (8 oz.) package cream cheese
• 2 packages of crescent rolls
• Dash salt & ground black pepper

Instructions

Step 1: Saute 1 lb hot sausage in a pan until brown. Drain any excess fats. Add a pinch of salt and pepper, then, mix in the cream cheese. Blend until the cream cheese melted.

Step 2: On a baking sheet, unroll one package of crescent roll and using your finger, carefully press the seams together to seal them. Pour the sausage mixture over the crescent roll dough and spread evenly. Make sure to leave at least half an inch border along the edges.

Step 3: Place on top of the sausage mixture the remaining package of crescent rolls. Seal the edges and gently press the seams together.

Step 4: Place inside the preheated oven and bake for 15-29 minutes at 375 degrees or until the dough is golden brown.

Step 5: Once baked, remove from the oven. Use a pizza cutter (if any) and cut the enchiladas into small squares. Serve and enjoy!

Such a simple dish that’s rich, flavorful, creamy, and delicious. An easy to make Sour Cream Chicken Enchiladas that everyone will love including the little ones.

Ingredients

1 1/2 lb chicken breast – diced or shredded. Use 1-2 pounds.

1 onion – medium

1 tbsp. vegetable oil

8 flour tortillas – 8 inches each

2 cups Monterey Jack cheese – shredded

1/4 c. butter

1/4 c. flour

15-ounce chicken broth

1 c. sour cream

4-ounce chopped green chilis

How to make Easy Sour Cream Chicken Enchiladas

Step 1: Prepare the oven by preheating it to 375 degrees convection or 400 degrees conventional.

Step 2: Dice or shred the chicken into smaller pieces. You can use up to 1 to 2 pounds of skinless boneless chicken breast.

Step 3: Dice one medium onion.

Step 4: In a large frypan, add one tablespoon of oil over medium-high heat. Once the oil is hot, add the diced chicken and onion. Cook for about 5 minutes or until the chicken is done. You can also check if the chicken is cooked by using an instant-read thermometer. When it reads 165 your chicken is done. They can also be cook in the oven if preferred.

Step 5: Meanwhile, spray a 9 x 13-inch baking dish with PAM. For the tortillas to be much more flexible, heat them in the microwave for 15-20 seconds. Use eight 8 inches tortillas.

Step 5: Now to assemble the enchiladas, add about 1/4 cup of chicken, 1/4 cup of onion, and about two tablespoons of Monterey Jack cheese on each tortilla. Don’t put them in the center though but at the 1/3 mark of the tortilla, then, roll tightly. Make sure to place the tortillas seam down in the prepared baking pan.

Step 6: Melt a half stick of butter in a medium saucepan over medium heat. Once melted, add in 1/4 cup of flour. Whisk and cook for a few minutes. Then pour one can of chicken broth and stir continuously until thickened.

Step 7: Once the mixture is thickened, remove from the heat and add in 1 cup of sour cream and 1 can or 4 ounces chopped green chilis.

Step 7: Generously pour the mixture over the assembled enchiladas. Sprinkle 1 cup of Monterey Jack cheese (or any preferred cheese) on top.

Step 8: Place inside the preheated oven and bake 20 minutes or until golden brown and bubbling.

Easy Sour Cream Chicken Enchiladas

Rebecca Such a simple dish that’s rich, flavorful, creamy, and delicious. An easy to make Sour Cream Chicken Enchiladas that everyone will love including the little ones. Ingredients 1 1/2 lb… Main Dish Recipes Easy Sour Cream Chicken Enchiladas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 lb chicken breast - diced or shredded. Use 1-2 pounds.
• 1 onion - medium
• 1 tbsp. vegetable oil
• 8 flour tortillas - 8 inches each
• 2 cups Monterey Jack cheese - shredded
• 1/4 c. butter
• 1/4 c. flour
• 15-ounce chicken broth
• 1 c. sour cream
• 4-ounce chopped green chilis

Instructions

Step 1: Prepare the oven by preheating it to 375 degrees convection or 400 degrees conventional.

Step 2: Dice or shred the chicken into smaller pieces. You can use up to 1 to 2 pounds of skinless boneless chicken breast.

Step 3: Dice one medium onion.

Step 4: In a large frypan, add one tablespoon of oil over medium-high heat. Once the oil is hot, add the diced chicken and onion. Cook for about 5 minutes or until the chicken is done. You can also check if the chicken is cooked by using an instant-read thermometer. When it reads 165 your chicken is done. They can also be cook in the oven if preferred.

Step 5: Meanwhile, spray a 9 x 13-inch baking dish with PAM. For the tortillas to be much more flexible, heat them in the microwave for 15-20 seconds. Use eight 8 inches tortillas.

Step 5: Now to assemble the enchiladas, add about 1/4 cup of chicken, 1/4 cup of onion, and about two tablespoons of Monterey Jack cheese on each tortilla. Don't put them in the center though but at the 1/3 mark of the tortilla, then, roll tightly. Make sure to place the tortillas seam down in the prepared baking pan.

Step 6: Melt a half stick of butter in a medium saucepan over medium heat. Once melted, add in 1/4 cup of flour. Whisk and cook for a few minutes. Then pour one can of chicken broth and stir continuously until thickened.

Step 7: Once the mixture is thickened, remove from the heat and add in 1 cup of sour cream and 1 can or 4 ounces chopped green chilis.

Step 7: Generously pour the mixture over the assembled enchiladas. Sprinkle 1 cup of Monterey Jack cheese (or any preferred cheese) on top.

Step 8: Place inside the preheated oven and bake 20 minutes or until golden brown and bubbling.

Piccata chicken is delicious and easy to prepare with lemon sauce. The chicken cooks in golden brown and is then drizzled with a light lemon sauce and is sliced by parmesan and pet. Without being too acidic, the light and luscious citrus sauce emerge, it is simply divine. Although I think it’s an impressive dish, this chicken piccata is so simple to make. Sometimes it is incredible how you can transform a few simple ingredients into a fabulous, delicious dish.

Piccata is a process in which food is served in a sauce, sliced, coated, sautéed, and sliced. The dish is Italian, as the name implies, but is made with veal originally. Here I decided to make mine thinly sliced and butterflies with chicken breasts.

Ingredients:

8 (4 oz) of boneless skinless chicken breast, halves

3 tsp olive oil, divided

2 tbsp butter

1/2 cup all-purpose flour

1/2 cup grated Parmesan cheese

1/2 cup egg substitute

1/2 teaspoon salt

2 tbsp plus 1/4 cup dry white wine or chicken broth, divided

1/4 cup minced fresh parsley

1/8 tsp hot pepper sauce

5 tbsp lemon juice, divided

3 garlic cloves, minced

How to Make the Best Chicken Piccata with Lemon Juice

Directions:

Flatten 1/4-in chicken. Combine 2 tbsp of wine, 2 tbsp of lemon juice, garlic, and hot pepper sauce in a shallow dish. Combine flour, Parmesan cheese, parsley, and salt in another low-flowing dish. Coat chicken in a blend of flour, dip into an egg substitute mix and cover with a flour blend again.

Brown in large non-strap pot four chicken breast halves on each side in 1-1/2 tsp for 3-5 minutes or until juices are clear. Remove and keep it warm. Drying drippings. Repeat the rest of the chicken and oil with the process.

Melt the butter in the same bowl. Add the remaining wine and lemon juice. Bring a boil. Bring it to a boil, uncovered, until the sauce reduces to a fourth. Drizzle the chicken over.

Best Chicken Piccata With Lemon Sauce

Rebecca Piccata chicken is delicious and easy to prepare with lemon sauce. The chicken cooks in golden brown and is then drizzled with a light lemon sauce and is sliced by… Main Dish Recipes Best Chicken Piccata With Lemon Sauce European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 8 (4 oz) of boneless skinless chicken breast, halves
• 3 tsp olive oil, divided
• 2 tbsp butter
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup egg substitute
• 1/2 teaspoon salt
• 2 tbsp plus 1/4 cup dry white wine or chicken broth, divided
• 1/4 cup minced fresh parsley
• 1/8 tsp hot pepper sauce
• 5 tbsp lemon juice, divided
• 3 garlic cloves, minced

Instructions

Flatten 1/4-in chicken. Combine 2 tbsp of wine, 2 tbsp of lemon juice, garlic, and hot pepper sauce in a shallow dish. Combine flour, Parmesan cheese, parsley, and salt in another low-flowing dish. Coat chicken in a blend of flour, dip into an egg substitute mix and cover with a flour blend again.

Brown in large non-strap pot four chicken breast halves on each side in 1-1/2 tsp for 3-5 minutes or until juices are clear. Remove and keep it warm. Drying drippings. Repeat the rest of the chicken and oil with the process.

Melt the butter in the same bowl. Add the remaining wine and lemon juice. Bring a boil. Bring it to a boil, uncovered, until the sauce reduces to a fourth. Drizzle the chicken over.

Red Gooey Butter Cake takes the Ooey Gooey Butter Cake that’s already sweet and makes it sweeter (and denser) by replacing the vanilla with a red velvet cake. In a gooey cake, there are two different layers. This cake is red and a cream cheese layer on the bottom.  The lower layer should be a bit firm, but the upper layer is slender in the mouth. These Red Velvet Gooey Butter Cookies are perfect not only to celebrate the entire year but also so easy.

They are cake bars, so the list of ingredients is very short, so they don’t take a lot of hands-on time. Then, put them on the plate, dig in and enjoy or share them with your neighbors, and wait until everyone asks for this recipe. These red velvet gooey butter cake are made with a few simple ingredients that mix the red velvet cake with the brownie base and the simple ingredients for the buttery cream cheese.

Ingredients:

For the crust:

1 box of red velvet cake mix

1/2 cup unsalted butter, melted

1 egg

For the filling:

1 (8-ounce) block cream cheese, softened

2 eggs

1/2 cup unsalted butter, melted

4 cups powdered sugar

1 tsp vanilla extract

Directions:

Preheat the oven at about 350 ° F and spray the 13×9-inch baking dish with a nonstick cooking spray.

In a big bowl, mix the cake mixture, butter, and egg to make the crust. Press it at the bottom of the pan uniformly.

Use a blender in another big bowl to smoothly beat the cheese. Stir and mix well with the eggs. Stir well and add the butter. Add the powdered sugar gradually, then mix. Mix the vanilla. Fill the crust with the filling mixture.

Bake for 40 to 50 minutes, or to the ends firm but slightly tight at the center. Cool completely before you cut into squares.

Red Velvet Gooey Butter Cake

Rebecca Red Gooey Butter Cake takes the Ooey Gooey Butter Cake that’s already sweet and makes it sweeter (and denser) by replacing the vanilla with a red velvet cake. In a… Main Dish Recipes Red Velvet Gooey Butter Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the crust:
• 1 box of red velvet cake mix
• 1/2 cup unsalted butter, melted
• 1 egg
• For the filling:
• 1 (8-ounce) block cream cheese, softened
• 2 eggs
• 1/2 cup unsalted butter, melted
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

Preheat the oven at about 350 ° F and spray the 13x9-inch baking dish with a nonstick cooking spray.

In a big bowl, mix the cake mixture, butter, and egg to make the crust. Press it at the bottom of the pan uniformly.

Use a blender in another big bowl to smoothly beat the cheese. Stir and mix well with the eggs. Stir well and add the butter. Add the powdered sugar gradually, then mix. Mix the vanilla. Fill the crust with the filling mixture.

Bake for 40 to 50 minutes, or to the ends firm but slightly tight at the center. Cool completely before you cut into squares.

These pastry bars are my favorite frozen blueberry recettes all-time! They have the flavors you love in the blueberry pie, but with homemade pie crust, you don’t have to mess around. If you want, you can make these easily with fresh blueberries rather than frozen. Blueberry pie is a classic, but I’m not a pastry maker. I am indifferent to cakes and to make a pie just like too much work to eat. The crust mix is twice as high as the crumbling surface.

Ingredients:

For Crust and Topping:

1 1/2 cups all-purpose flour

1/2 cup sugar

pinch salt

3/4 cup of cold butter (cubes)

For the filling:

2 eggs

1 cup of sugar

1/3 cup all-purpose flour

1/2 cup sour cream

pinch salt

3 cups fresh blueberries (you can use frozen as a substitute)

Directions;

Sprinkle a 9×13 non-stick spray glass baking dish. Set aside.

Preheat oven at about 350 degrees.

Combine the flour, sugar, salt, and cubed butter beat until mix and crumbly. Do not overmix.

Remove a cup of flour and set aside.

Take the remaining mixture and press firmly to cover your baking dish.

Bake for 10-12 minutes and until firm when touching but not brown on the sides. Bake continuously after adding the toppings.

Beat the eggs in a large bowl

Add salt, sugar, and sour cream.

Place in blueberries gently. if you use frozen, don’t fold in the blueberries until your the pie crust is ready. Also, don’t let the color of your batter turns to blue.

Remove from the oven and add filling slowly on top of the crust.

Sprinkle with the rest of the crust mixture.

Bake for 1 hour, or until the top is slightly browned.

Cool for 10 minutes before serving

Note:

Do not overmix as it destroys the texture and consistency of the dough. You can use an electric mixer or pastry cutter, mix just until its crumbly.

You can wear frozen blueberries, but don’t thaw them or your hands turn blue but not appealing though it’s delicious.

Easy Blueberry Pie Bars

Rebecca These pastry bars are my favorite frozen blueberry recettes all-time! They have the flavors you love in the blueberry pie, but with homemade pie crust, you don’t have to mess… Main Dish Recipes Easy Blueberry Pie Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• For Crust and Topping:
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• pinch salt
• 3/4 cup of cold butter (cubes)
• For the filling:
• 2 eggs
• 1 cup of sugar
• 1/3 cup all-purpose flour
• 1/2 cup sour cream
• pinch salt
• 3 cups fresh blueberries (you can use frozen as a substitute)

Instructions

Sprinkle a 9x13 non-stick spray glass baking dish. Set aside.

Preheat oven at about 350 degrees.

Combine the flour, sugar, salt, and cubed butter beat until mix and crumbly. Do not overmix.

Remove a cup of flour and set aside.

Take the remaining mixture and press firmly to cover your baking dish.

Bake for 10-12 minutes and until firm when touching but not brown on the sides. Bake continuously after adding the toppings.

Beat the eggs in a large bowl

Add salt, sugar, and sour cream.

Place in blueberries gently. if you use frozen, don't fold in the blueberries until your the pie crust is ready. Also, don't let the color of your batter turns to blue.

Remove from the oven and add filling slowly on top of the crust.

Sprinkle with the rest of the crust mixture.

Bake for 1 hour, or until the top is slightly browned.

Cool for 10 minutes before serving

Note:

Do not overmix as it destroys the texture and consistency of the dough. You can use an electric mixer or pastry cutter, mix just until its crumbly.

You can wear frozen blueberries, but don't thaw them or your hands turn blue but not appealing though it's delicious.

This bread is filled and sweetened with oats and white wheat flour. Fatty low yogurt, fatty milk, and canola oil add moisture. And although it is like a loaf of sandwich bread, it is different in texture and flavor, as it does not contain yeast. It’s a quick bread and not sandwich bread. This bread has a lot to do with it-with its fine crumb, is tender and somewhat dense.  The bread from the oven or heated in your toaster is fabulous. Spread with sea salt, honey, jam, or some butter on top. It is perfect with a bowl of soup or a salad that results in a fantastic breakfast toast.

Ingredients:

1 cup plus 2 tbsp of old fashioned or quick oats, divided

1 1/3 cups of white whole wheat flour

1 cup all-purpose flour

2 1/4 tsp baking powder

1/4 tsp baking soda

1 1/4 tsp salt

1 scant cup plain yogurt

1 large egg

1/4 cup canola or vegetable oil

1/4 cup of honey divided, additional 1 tbsp

3/4 cup milk

Directions:

Preheat oven at about 375 ° F. Grease a 9×5-inch pan generously. In the pan, sprinkle 1 tbsp of oats. Tip the bottom of the pan and back to coat with oats.

Stir white whole wheat flour, baking powder, all-purpose flour, baking soda, and salt into a large bowl.

Use a fork to beat 1 cup of oats, yogurt, egg, oil, and 1/4 cup of honey in a separate saucepan. Mix the milk. Stir the yogurt mixture gently in the flour mixture, but do not overmix. Spread the batter in the pan, evenly spread on the borders.

Bake the loaf for 30 to 45 min in the middle of an oven until a golden brown on top and removed the toothpick inserted into the middle is clean. Take it out from the oven and put the pan on a wire rack. While the bread is warm, brush the top with 1 tbsp of honey carefully. Sprinkle on top 1 tablespoon oats. Allow slightly to cool. Serve warm.

Honey Oat Quick Bread (no yeast, no knead)

Rebecca This bread is filled and sweetened with oats and white wheat flour. Fatty low yogurt, fatty milk, and canola oil add moisture. And although it is like a loaf of… Main Dish Recipes Honey Oat Quick Bread (no yeast, no knead) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup plus 2 tbsp of old fashioned or quick oats, divided
• 1 1/3 cups of white whole wheat flour
• 1 cup all-purpose flour
• 2 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/4 tsp salt
• 1 scant cup plain yogurt
• 1 large egg
• 1/4 cup canola or vegetable oil
• 1/4 cup of honey divided, additional 1 tbsp
• 3/4 cup milk

Instructions

Preheat oven at about 375 ° F. Grease a 9x5-inch pan generously. In the pan, sprinkle 1 tbsp of oats. Tip the bottom of the pan and back to coat with oats.

Stir white whole wheat flour, baking powder, all-purpose flour, baking soda, and salt into a large bowl.

Use a fork to beat 1 cup of oats, yogurt, egg, oil, and 1/4 cup of honey in a separate saucepan. Mix the milk. Stir the yogurt mixture gently in the flour mixture, but do not overmix. Spread the batter in the pan, evenly spread on the borders.

Bake the loaf for 30 to 45 min in the middle of an oven until a golden brown on top and removed the toothpick inserted into the middle is clean. Take it out from the oven and put the pan on a wire rack. While the bread is warm, brush the top with 1 tbsp of honey carefully. Sprinkle on top 1 tablespoon oats. Allow slightly to cool. Serve warm.

One of my favorite foods was always bread. Not the ho-hum loaves, but soulful craftsmanship made with love in bakeries and homemade kitchens, are the most popular in the grocery stores. I ‘d bake bread each day if I had the time. Time is something that I will never have enough and probably bread is something I shouldn’t eat every day. Quick bread is great for whatever they may be in last-minute bread needs. It only takes minutes to set up. No rise, no kneading – just blend and bake. However, quick bread and yeast bread are certainly different. A quick bread sometimes gets dense, humid, and even crumbly – more along the lines of a tender biscuit. A yeast bread in the taste & texture is lighter and more complex.

This bread is marvelously eaten or a generous butter smear. I serve it as a snack or with a big soup bowl or a hearty meal. This bread goes completely with so many soups, it is very tender. For cheese lovers like me, this bread is truly a treasure that we could never deny.

Ingredients:

2 cups all-purpose flour

4 tsp baking powder

1 tbsp sugar

1 1/2 tsp garlic powder

1/2 tsp salt

1 1/2 cups shredded cheddar

1 cup milk

1 large egg beaten

2 tbsp butter melted

Directions:

Preheat oven at about 350 degrees. Grease a loaf pan

Mix flour, baking powder, sugar, garlic powder, and salt in a big mixing bowl. Stir the cheese from the mixture. Set aside

Mix milk, egg & butter in a separate bowl.

Combine the dry ingredients with liquid ingredients. Stir until mixed. Make sure to not overmix.

In the loaf pan, pour the mixture.

Bake for 45-50 minutes until the loaf turned golden brown ought to be the top.

Let it cool in the wire rack, then when it cools completely remove it from the loaf pan. Slice and serve.

CHEDDAR CHEESE QUICK BREAD

Rebecca One of my favorite foods was always bread. Not the ho-hum loaves, but soulful craftsmanship made with love in bakeries and homemade kitchens, are the most popular in the grocery… Main Dish Recipes CHEDDAR CHEESE QUICK BREAD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 cups all-purpose flour
• 4 tsp baking powder
• 1 tbsp sugar
• 1 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 1/2 cups shredded cheddar
• 1 cup milk
• 1 large egg beaten
• 2 tbsp butter melted

Instructions

Preheat oven at about 350 degrees. Grease a loaf pan

Mix flour, baking powder, sugar, garlic powder, and salt in a big mixing bowl. Stir the cheese from the mixture. Set aside

Mix milk, egg & butter in a separate bowl.

Combine the dry ingredients with liquid ingredients. Stir until mixed. Make sure to not overmix.

In the loaf pan, pour the mixture.

Bake for 45-50 minutes until the loaf turned golden brown ought to be the top.

Let it cool in the wire rack, then when it cools completely remove it from the loaf pan. Slice and serve.