Main Dish Recipes

This is another Southern dessert that’s remarkably easy to make. The cake is moist, and fluffy, with a rich and scrumptious sweet milk butter pecan sauce. This can serve as a breakfast with coffee or dessert. It’s full of pecan flavor, it’s buttery and sweet. A delicious Southern-inspired dessert that will have you wanting more!

Ingredients

For the Cake

1 box Betty Crocker butter pecan cake mix

16 oz. can Betty Crocker Coconut Pecan Frosting

4 large eggs

3/4 cup of canola or coconut oil

1 cup of half-and-half for increased flavor instead of water

1/2 cup of chopped pecans

for the Butter Pecan Glaze

14 oz. can sweeten condensed milk

3 Tbs butter

1/2 cup of chopped pecans

HOW TO MAKE SOUTHERN PECAN PRALINE SHEET CAKE

To make the cake:

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

Step 2: Ready a 9 x 13-inch baking dish by greasing or spraying it with a cooking spray.

Step 3: Combine the butter pecan cake mix, Coconut Pecan Frosting, eggs, canola or coconut oil, and 1 cup of half-and-half. Mix the ingredients until incorporated.

Step 4: Then, add the chopped pecans. Stir them to combine.

Step 5: Now, pour the batter into the prepared baking dish.

Step 6: Place inside the preheated oven and bake for about 40 to 50 minutes. Check the doneness by inserting a toothpick in the middle of the cake, when it comes out clean, it’s done.

To make the Butter Pecan Glaze:

Step 7: Melt the butter in a small saucepan over medium heat.

Step 8: Stir in the condensed milk.

Step 9: Heat the butter with the condensed milk thoroughly before adding the chopped pecans.

Step 10: Stir the mixture well to combine, then, remove the saucepan from the heat.

Step 11: Spread the butter pecan glaze over the entire cake or spoon the sauce over the individual pieces. Serve and enjoy!

Side note: The baking time varies. When using a 9 x 13-inch pan, bake the cake for 30 to 40 minutes, and for a bundt pan, it’s 50 minutes.

SOUTHERN PECAN PRALINE SHEET CAKE

Rebecca This is another Southern dessert that’s remarkably easy to make. The cake is moist, and fluffy, with a rich and scrumptious sweet milk butter pecan sauce. This can serve as… Main Dish Recipes SOUTHERN PECAN PRALINE SHEET CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cake
• 1 box Betty Crocker butter pecan cake mix
• 16 oz. can Betty Crocker Coconut Pecan Frosting
• 4 large eggs
• 3/4 cup of canola or coconut oil
• 1 cup of half-and-half for increased flavor instead of water
• 1/2 cup of chopped pecans
• for the Butter Pecan Glaze
• 14 oz. can sweeten condensed milk
• 3 Tbs butter
• 1/2 cup of chopped pecans

Instructions

To make the cake:

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

Step 2: Ready a 9 x 13-inch baking dish by greasing or spraying it with a cooking spray.

Step 3: Combine the butter pecan cake mix, Coconut Pecan Frosting, eggs, canola or coconut oil, and 1 cup of half-and-half. Mix the ingredients until incorporated.

Step 4: Then, add the chopped pecans. Stir them to combine.

Step 5: Now, pour the batter into the prepared baking dish.

Step 6: Place inside the preheated oven and bake for about 40 to 50 minutes. Check the doneness by inserting a toothpick in the middle of the cake, when it comes out clean, it's done.

To make the Butter Pecan Glaze:

Step 7: Melt the butter in a small saucepan over medium heat.

Step 8: Stir in the condensed milk.

Step 9: Heat the butter with the condensed milk thoroughly before adding the chopped pecans.

Step 10: Stir the mixture well to combine, then, remove the saucepan from the heat.

Step 11: Spread the butter pecan glaze over the entire cake or spoon the sauce over the individual pieces. Serve and enjoy!

Side note: The baking time varies. When using a 9 x 13-inch pan, bake the cake for 30 to 40 minutes, and for a bundt pan, it's 50 minutes.

Who would have thought that corn can get any better? They are already yummy as is but man, this oven-roasted corn with parmesan is a total game-changer. The flavor is wonderful, it’s super tasty, has a little kick because of the chili powder, and it’s great for a weekend barbeque with family and friends. Super easy to make, and a definite keeper! My kids are not a fan of corn but when they tasted it, they never stop asking for it. I will make this over and over again for sure. YUM!

Ingredients

5 ears corn, husks and silk removed

½ cup mayonnaise

1 cup shredded Parmesan cheese

1 tablespoon chili powder

1 teaspoon ground black pepper

2 tablespoons chopped fresh parsley

How to make Oven Roasted Parmesan Corn on the Cob

Step 1: Prepare the oven by preheating it to 400 degrees F or 200 degrees C.

Step 2: Cut 5 squares of aluminum foil. The size should be 1 1/2 times the size of the ears of the corn.

Step 3: Now, place the ear of the corn in the center of the cut foil.

Step 4: In a bowl, mix the mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley. Stir the said ingredients until it forms a thick paste.

Step 5: Then, rub 2 tablespoons of the paste over the ear of the corn.

Step 6: Wrap each corn with the aluminum foil and seal. Line the wrapped corn on the baking sheet.

Step 7: Place the dish inside the preheated oven and bake one side for 10 minutes and the other side for another 10 minutes.

Side note: You can also refrigerate the wrapped corn, just put them inside a resealable freezer bags. They can last up to 2 days or in the freezer for up to 1 month. Defrost overnight when ready to use. Before baking let it rest for 30 minutes at room temperature.

Oven Roasted Parmesan Corn on the Cob

Rebecca Who would have thought that corn can get any better? They are already yummy as is but man, this oven-roasted corn with parmesan is a total game-changer. The flavor is… Main Dish Recipes Oven Roasted Parmesan Corn on the Cob European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 ears corn, husks and silk removed
• ½ cup mayonnaise
• 1 cup shredded Parmesan cheese
• 1 tablespoon chili powder
• 1 teaspoon ground black pepper

Instructions

Step 1: Prepare the oven by preheating it to 400 degrees F or 200 degrees C.

Step 2: Cut 5 squares of aluminum foil. The size should be 1 1/2 times the size of the ears of the corn.

Step 3: Now, place the ear of the corn in the center of the cut foil.

Step 4: In a bowl, mix the mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley. Stir the said ingredients until it forms a thick paste.

Step 5: Then, rub 2 tablespoons of the paste over the ear of the corn.

Step 6: Wrap each corn with the aluminum foil and seal. Line the wrapped corn on the baking sheet.

Step 7: Place the dish inside the preheated oven and bake one side for 10 minutes and the other side for another 10 minutes.

Side note: You can also refrigerate the wrapped corn, just put them inside a resealable freezer bags. They can last up to 2 days or in the freezer for up to 1 month. Defrost overnight when ready to use. Before baking let it rest for 30 minutes at room temperature.

This fluffy country white bread is perfectly baked using few ingredients. A homemade version of that soft sandwich loaf that we buy from the stores. I would never imagine myself making bread because for me making yeast bread is intimidating. I thought it’ll be a lot of work and not as easy as eating them. But I’m lucky I’ve found this recipe, it makes everything easy. No, fancy making my bread feeling anymore.

INGREDIENTS

2 packages or 1/4 ounce each of active dry yeast

2 cups of warm water (110° to 115°)

1/2 cup of sugar

2 teaspoons of salt

2 large eggs

1/4 cup of canola oil

6-1/2 to 7 cups of all-purpose flour

HOW TO MAKE GRANDMA’S COUNTRY WHITE BREAD

Step 1: Place the yeast in a large bowl and dissolve in warm water.

Step 2: Add in the sugar, salt, eggs, oil, and 3 cups of flour. Beat the ingredients on medium speed until smooth. Pour in enough flour to get a soft dough.

Step 3: Place dough on a floured surface. Knead the dough for about 6 to 8 minutes until smooth and stretchy.

Step 4: Grease a bowl. Place the dough in it and turn it once to grease the other side.

Step 5: Cover the bowl with a plastic wrap and let the dough sit in a warm place to rise for about an hour.

Step 6: Press or punch down the dough and divide it in half. Then, shape into loaves.

Step 7: Meanwhile, prepare the oven by preheating it to 375 degrees.

Step 8: Ready two 9 x 5-inch loaf pans. Grease them accordingly.

Step 9: Place the loaves in the prepared pans, then cover with kitchen towels. Let them sit in a warm place to rise for about an hour.

Step 10: Place the pans inside the preheated oven and bake for 25*30 minutes until golden brown.

Step 11: Once done, remove the bread from the pan and transfer to wire racks to cool.

GRANDMA’S COUNTRY WHITE BREAD

Rebecca This fluffy country white bread is perfectly baked using few ingredients. A homemade version of that soft sandwich loaf that we buy from the stores. I would never imagine myself… Main Dish Recipes GRANDMA’S COUNTRY WHITE BREAD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 packages or 1/4 ounce each of active dry yeast
• 2 cups of warm water (110° to 115°)
• 1/2 cup of sugar
• 2 teaspoons of salt
• 2 large eggs
• 1/4 cup of canola oil
• 6-1/2 to 7 cups of all-purpose flour

Instructions

Step 1: Place the yeast in a large bowl and dissolve in warm water.

Step 2: Add in the sugar, salt, eggs, oil, and 3 cups of flour. Beat the ingredients on medium speed until smooth. Pour in enough flour to get a soft dough.

Step 3: Place dough on a floured surface. Knead the dough for about 6 to 8 minutes until smooth and stretchy.

Step 4: Grease a bowl. Place the dough in it and turn it once to grease the other side.

Step 5: Cover the bowl with a plastic wrap and let the dough sit in a warm place to rise for about an hour.

Step 6: Press or punch down the dough and divide it in half. Then, shape into loaves.

Step 7: Meanwhile, prepare the oven by preheating it to 375 degrees.

Step 8: Ready two 9 x 5-inch loaf pans. Grease them accordingly.

Step 9: Place the loaves in the prepared pans, then cover with kitchen towels. Let them sit in a warm place to rise for about an hour.

Step 10: Place the pans inside the preheated oven and bake for 25*30 minutes until golden brown.

Step 11: Once done, remove the bread from the pan and transfer to wire racks to cool.

Beans from the south because this is a recipe for Great Nothern Beans. This 4-ingredients crockpot is perfectly put together and cook to perfection. A simple recipe that will take time to cook (but the result will surprise you!). Just put everything together, forget it, and before you know it dinner is waiting. This Crockpot Great Northern Beans makes a delightful family dinner. It’s incredibly flavorful and so delicious you’ll say yes to a second or third bowl. Don’t lose this recipe because you are gonna love it! I’m sure everyone will agree that nothing beats a classic hearty, scrumptious dinner shared with family and friends.

Ingredients

1 16 oz package dried northern beans

3 4 meaty ham hock shank or meaty ham bone (about 1 1/2 lbs)

1 small onion diced water enough to cover beans salt & pepper to taste

1/3 cup of light brown sugar

How to Make 4-Ingredients Crock Pot Great Northern Beans

Step 1: First, you have to make sure to sort the beans for any pebbles, then, rinse them under cold water.

Step 2: Place the beans into the crockpot, season with salt and pepper. Then, add the ham shanks hocks or chopped ham (chopped them into big chunks). Add in water enough to cover the beans by 2 inches (around 6 to 8 cups of water).

Step 3: Cover the crockpot and cook in high heat for the first 2 hours and in low heat for the remaining time. Cook for 4 to 5 hours until the beans are tender.

Step 4: After the beans are soft, remove the ham shanks or hocks and pull off the meat.

Step 5: Place the pull off meat back into the crockpot, and add brown sugar. You may want to take out one cup of the juice before adding in the brown sugar depending on how thin or thick you want your beans. Lightly mix to combine.

Step 6: Once done, pour yourself some in a bowl and enjoy!

4-Ingredients Crock Pot Great Northern Beans

Rebecca Beans from the south because this is a recipe for Great Nothern Beans. This 4-ingredients crockpot is perfectly put together and cook to perfection. A simple recipe that will take… Main Dish Recipes 4-Ingredients Crock Pot Great Northern Beans European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 13 voted )

Ingredients

• 1 16 oz package dried northern beans
• 3 4 meaty ham hock shank or meaty ham bone (about 1 1/2 lbs)
• 1 small onion diced water enough to cover beans salt & pepper to taste
• 1/3 cup of light brown sugar

Instructions

Step 1: First, you have to make sure to sort the beans for any pebbles, then, rinse them under cold water.

Step 2: Place the beans into the crockpot, season with salt and pepper. Then, add the ham shanks hocks or chopped ham (chopped them into big chunks). Add in water enough to cover the beans by 2 inches (around 6 to 8 cups of water).

Step 3: Cover the crockpot and cook in high heat for the first 2 hours and in low heat for the remaining time. Cook for 4 to 5 hours until the beans are tender.

Step 4: After the beans are soft, remove the ham shanks or hocks and pull off the meat.

Step 5: Place the pull off meat back into the crockpot, and add brown sugar. You may want to take out one cup of the juice before adding in the brown sugar depending on how thin or thick you want your beans. Lightly mix to combine.

Step 6: Once done, pour yourself some in a bowl and enjoy!

This is a classic cake recipe for the peanut butter lovers out there. This has been a personal favorite and the easiest peanut butter cake to make. It’s moist, loaded with peanut butter flavor, then top with the most amazing peanut butter frosting. One slice is not enough, you’ll be coming back for more!

Ingredients

CAKE

2 cup of Flour

2 cup of Sugar

1 teaspoon Baking Soda

1/2 cup of Milk

2 Eggs

1 teaspoon Vanilla

1 cup of Water

1/2 cup of butter

3/4 cup of Peanut Butter

FROSTING

1/2 cup of softened Butter

1 cup of Peanut Butter

3 tablespoons Milk

2 cups of Powdered Sugar

HOW TO MAKE PEANUT BUTTER CAKE

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

Step 2: Ready a 9 x 13-inch baking dish by greasing it with butter. Then, dust with flour to prevent sticking.

Step 3: In a large bowl, whisk the flour, sugar, and baking soda.

Step 4: In the same bowl, add in the milk, eggs, and vanilla.

Step 5: Blend the mixture by beating it at low speed.

Step 6: In a saucepan, place the water, butter, and peanut butter.

Step 7: Heat the mixture over medium heat while stirring constantly for about 5 minutes until well blended.

Step 8: Now, add the peanut butter mixture into the flour mixture.

Step 9: Stir the batter until incorporated.

Step 10: Pour the batter into the greased dish.

Step 11: Place inside the preheated oven and bake for 35 to 40 minutes. Insert a toothpick in the middle, when it comes out clean it’s done.

Step 12: Let it sit to cool.

Step 13: In another bowl, cream the butter and peanut butter.

Step 14: Gradually add in the sugar. If the mixture gets too thick, add in a little milk to thin.

Step 15: Carry on with adding the sugar until the frosting is well blended and you get the right consistency.

Step 16: Evenly spread the routing over the cooled cake. Slice, serve, and enjoy!

PEANUT BUTTER CAKE

Rebecca This is a classic cake recipe for the peanut butter lovers out there. This has been a personal favorite and the easiest peanut butter cake to make. It’s moist, loaded… Main Dish Recipes PEANUT BUTTER CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CAKE
• 2 cup of Flour
• 2 cup of Sugar
• 1 teaspoon Baking Soda
• 1/2 cup of Milk
• 2 Eggs
• 1 teaspoon Vanilla
• 1 cup of Water
• 1/2 cup of butter
• 3/4 cup of Peanut Butter
• FROSTING
• 1/2 cup of softened Butter
• 1 cup of Peanut Butter
• 3 tablespoons Milk
• 2 cups of Powdered Sugar

Instructions

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

Step 2: Ready a 9 x 13-inch baking dish by greasing it with butter. Then, dust with flour to prevent sticking.

Step 3: In a large bowl, whisk the flour, sugar, and baking soda.

Step 4: In the same bowl, add in the milk, eggs, and vanilla.

Step 5: Blend the mixture by beating it at low speed.

Step 6: In a saucepan, place the water, butter, and peanut butter.

Step 7: Heat the mixture over medium heat while stirring constantly for about 5 minutes until well blended.

Step 8: Now, add the peanut butter mixture into the flour mixture.

Step 9: Stir the batter until incorporated.

Step 10: Pour the batter into the greased dish.

Step 11: Place inside the preheated oven and bake for 35 to 40 minutes. Insert a toothpick in the middle, when it comes out clean it's done.

Step 12: Let it sit to cool.

Step 13: In another bowl, cream the butter and peanut butter.

Step 14: Gradually add in the sugar. If the mixture gets too thick, add in a little milk to thin.

Step 15: Carry on with adding the sugar until the frosting is well blended and you get the right consistency.

Step 16: Evenly spread the routing over the cooled cake. Slice, serve, and enjoy!

This is my family’s favorite. They always request to have this during dinner and even at brunch! It’s very easy to make and it’ll take only 45 minutes to prepare and cook. This recipe never fails to make it on our weekly menu. We just love that crispy, flaky texture of these crescent rolls that are filled with crabs or shrimp and a scrumptious cream cheese mixture. It is a simple meal or appetizer for the whole family to love! So if you’re looking for a flavorful meal or a mouthwatering appetizer, look no more as this seafood crescent roll is all you need. It comes together perfectly, a no-sweat meal/appetizer for the family to enjoy!

INGREDIENTS

1-8 oz. tube crescent roll dough

3 oz. cream cheese softened

1/4 cup of mayonnaise

3/4 cup of cooked crabmeat, chopped or shrimp cooked

2 green onions, chopped

1/8- 1/4 teaspoon of cayenne pepper

salt and pepper, to taste

How to make Seafood Crescent Roll

Step 1: Prepare the oven by preheating it to 375 degrees F.

Step 2: Grease a baking pan with a cooking spray.

Step 3: Combine the cream cheese, mayo, crabmeat, onion, and red pepper into a small bowl. Sprinkle with salt and pepper to taste.

Step 4: On the sprayed pan, evenly spread half of the crescent dough. Then, cover the top of the dough with the seafood mixture. Place the second half of the crescent dough on top of the seafood mixture.

Step 5: Place inside the preheated oven and bake until puffed and brown. Once it is done, let it sit for a few minutes before cutting.

Step 6: To make it as an appetizer, you can roll out each crescent roll and put a small amount of the seafood mixture in the center and roll. Do it separately for each roll. Place inside the oven and bake until puffed and browned.

Seafood Crescent Roll

Rebecca This is my family’s favorite. They always request to have this during dinner and even at brunch! It’s very easy to make and it’ll take only 45 minutes to prepare… Main Dish Recipes Seafood Crescent Roll European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-8 oz. tube crescent roll dough
• 3 oz. cream cheese softened
• 1/4 cup of mayonnaise
• 3/4 cup of cooked crabmeat, chopped or shrimp cooked
• 2 green onions, chopped
• 1/8- 1/4 teaspoon of cayenne pepper
• salt and pepper, to taste

Instructions

Step 1: Prepare the oven by preheating it to 375 degrees F.

Step 2: Grease a baking pan with a cooking spray.

Step 3: Combine the cream cheese, mayo, crabmeat, onion, and red pepper into a small bowl. Sprinkle with salt and pepper to taste.

Step 4: On the sprayed pan, evenly spread half of the crescent dough. Then, cover the top of the dough with the seafood mixture. Place the second half of the crescent dough on top of the seafood mixture.

Step 5: Place inside the preheated oven and bake until puffed and brown. Once it is done, let it sit for a few minutes before cutting.

Step 6: To make it as an appetizer, you can roll out each crescent roll and put a small amount of the seafood mixture in the center and roll. Do it separately for each roll. Place inside the oven and bake until puffed and browned.

This recipe reminds me of my childhood. When I was a little girl, I remember going home to this delicious kind of soup. My mom knew that it’s my favorite so she cooked me this almost every day! I love it because the kernels were already scraped from the cob. It’s easy to eat and so deliciously put together with the other ingredients such as heavy cream, butter, whole milk, and cheese which makes this recipe a whole lot different than eating corn by itself. Plus, it’s super easy to make (not the scrapping part though, LOL). It’s creamy, milky, cheesy, and the ultimate comfort food. I love it most during rainy days, as it is best served hot, and also as a side dish for chicken or pork. My kids love this too. They’re always asking me to cook this for them. I think it’s a fantastic recipe, easy to make, great taste, hearty, warm, scrumptious, and a favorite among families. And this will always have a special place in my heat.

Nothing beats a hearty meal with the family that you love.

Ingredients

2 (10 ounce) packages frozen corn kernels, thawed

1 cup of heavy cream

1 teaspoon of salt

2 tablespoons of granulated sugar

¼ teaspoon of freshly ground black pepper

2 tablespoons of butter

1 cup of whole milk

2 tablespoons of all-purpose flour

¼ cup of freshly grated Parmesan cheese

How to make Cream Corn

Step 1: Combine the corn, cream, salt, sugar, pepper, and butter in a skillet over medium heat.

Step 2: In a bowl, whisk the milk and flour. Then, stir in the corn mixture.

Step 3: Cook over medium heat while stirring constantly until the mixture is thickened, and the corn is cooked through.

Step 4: Once done, remove from heat and generously sprinkle with Parmesan cheese. Mix until the cheese is melted. best served hot. Enjoy!

Cream Corn Like No Other

Rebecca This recipe reminds me of my childhood. When I was a little girl, I remember going home to this delicious kind of soup. My mom knew that it’s my favorite… Main Dish Recipes Cream Corn Like No Other European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 (10 ounce) packages frozen corn kernels, thawed
• 1 cup of heavy cream
• 1 teaspoon of salt
• 2 tablespoons of granulated sugar
• ¼ teaspoon of freshly ground black pepper
• 2 tablespoons of butter
• 1 cup of whole milk
• 2 tablespoons of all-purpose flour
• ¼ cup of freshly grated Parmesan cheese

Instructions

Step 1: Combine the corn, cream, salt, sugar, pepper, and butter in a skillet over medium heat.

Step 2: In a bowl, whisk the milk and flour. Then, stir in the corn mixture.

Step 3: Cook over medium heat while stirring constantly until the mixture is thickened, and the corn is cooked through.

Step 4: Once done, remove from heat and generously sprinkle with Parmesan cheese. Mix until the cheese is melted. best served hot. Enjoy!

This recipe reminds me of the wild, the horses, and the farm. If I remember it right this is the same meal I had when I visited my friend in Texas. Since I was there only for 2 days, he made sure I tasted this, if not the real skewer. It’s just sad that I forgot to ask for the recipe. That’s why I’m so thrilled when I found this, I thought, hey this is the same casserole that I’ve been craving for! It’s super flavorful, delicious, and so far the best meatloaf with potato dish I have ever tasted!

Ingredients

1 pkg. of steam n’ mash potatoes

1 lb ground beef

3/4 cup onion, finely chopped

1/3 cup Italian bread crumbs

1/4 cup Sweet Baby Rays original bbq sauce

1 egg lightly beaten

2 teaspoon chili powder

3/4 teaspoon salt

2/3 cup evaporated milk

1 tablespoon butter

1 cup crumbled bacon (I used real bacon bits)

1/3 cup of crispy fried onions, crumbled

2/3 cup shredded Mexican blend cheese

How to make Cowboy Meatloaf and Potato Casserole

Step 1: Prepare the oven by preheating it to 375 degrees.

Step 2: Grease with nonstick spray a 9 x9-inch baking dish.

Step 3: Combine the beef, onion, breadcrumbs, bbq sauce, egg, chili powder, and salt in a bowl. MIxed until well incorporated.

Step 4: Pour the mixture into the prepared baking dish and lightly press the mixture onto the bottom of the dish.

Step 5: Cover and place inside the preheated oven and bake for about 20-25 minutes or until they are cooked through. Drain any excess fat.

Step 6: Then, adjust the oven to broil, and make sure to place the oven rack 6-8 inches from the heat source.

Step 7: For the potatoes, microwave them following the package instruction. Place the potatoes in a large bowl along with the butter and evaporated milk. Mix with a mixer until smooth.

Step 8: In the same bowl, stir in the bacon and fried onions. Then, evenly spread the potato mixture over the beef mixture. Sprinkle cheese on top.

Step 9: Place in the oven and broil for about 5 minutes until the cheese is lightly browned.

Step 10: Once done, serve and enjoy!

Cowboy Meatloaf and Potato Casserole

Rebecca This recipe reminds me of the wild, the horses, and the farm. If I remember it right this is the same meal I had when I visited my friend in… Main Dish Recipes Cowboy Meatloaf and Potato Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pkg. of steam n’ mash potatoes
• 1 lb ground beef
• 3/4 cup onion, finely chopped
• 1/3 cup Italian bread crumbs
• 1/4 cup Sweet Baby Rays original bbq sauce
• 1 egg lightly beaten
• 2 teaspoon chili powder
• 3/4 teaspoon salt
• 2/3 cup evaporated milk
• 1 tablespoon butter
• 1 cup crumbled bacon (I used real bacon bits)
• 1/3 cup of crispy fried onions, crumbled
• 2/3 cup shredded Mexican blend cheese

Instructions

Step 1: Prepare the oven by preheating it to 375 degrees.

Step 2: Grease with nonstick spray a 9 x9-inch baking dish.

Step 3: Combine the beef, onion, breadcrumbs, bbq sauce, egg, chili powder, and salt in a bowl. MIxed until well incorporated.

Step 4: Pour the mixture into the prepared baking dish and lightly press the mixture onto the bottom of the dish.

Step 5: Cover and place inside the preheated oven and bake for about 20-25 minutes or until they are cooked through. Drain any excess fat.

Step 6: Then, adjust the oven to broil, and make sure to place the oven rack 6-8 inches from the heat source.

Step 7: For the potatoes, microwave them following the package instruction. Place the potatoes in a large bowl along with the butter and evaporated milk. Mix with a mixer until smooth.

Step 8: In the same bowl, stir in the bacon and fried onions. Then, evenly spread the potato mixture over the beef mixture. Sprinkle cheese on top.

Step 9: Place in the oven and broil for about 5 minutes until the cheese is lightly browned.

Step 10: Once done, serve and enjoy!

My mom loves pineapples, that is why I learned to make this no-bake pineapple cream dessert for her birthday. I thought, no-bake? Is that even possible? I kept on hearing about no-bake desserts and I haven’t tried doing it until this. This recipe is really easy to follow, but since it was my first time doing a no-bake I was a bit skeptical. That’s why I was surprised that it turned out great! My Mom was so happy and loved it instantly. She gave me a big hug and of course asked me for the recipe. I can’t forget when she asked me to keep half of the dessert because she’s taking it home. Oh, my mom! Isn’t she adorable?

INGREDIENTS

Filling:

8 oz softened cream cheese

1 tub of (8 oz) whipped topping

1 large can of (14-16 oz) crushed pineapple, drained

¾ cup of confectioner’s sugar

½ cup of pineapple chunks

½ cup of shredded coconut for topping.

Crust:

1½ cups of graham cracker crumbs

⅓ cup of sugar

½ cup of butter, melted

HOW TO MAKE NO-BAKE PINEAPPLE CREAM DESSERT

Step 1: To make the crust, mix the graham cracker crumbs and sugar. Stir in the melted butter. Combine well until incorporated. Pour mixture into an 8 x8-inch or 9 x 9-inch pan. Gently press the mixture into the bottom of the pan.

Step 2: Now for the filling, put the softened cream cheese and confectioner’s sugar in a large bowl. Beat until very smooth.

Step 3: In the same large bowl, beat in the tub of whipped topping, then, fold in the drained pineapple.

Step 4: Empty the filling on top of the crust. Spread evenly. Then, top with pineapple chunks and sprinkle over the coconut.

Step 5: Chill in the fridge for at least 4 hours or preferably overnight.

Step 6: When ready to eat, remove the pineapple cream dessert from the fridge. Slice, serve, and enjoy!

NO-BAKE PINEAPPLE CREAM DESSERT

Rebecca My mom loves pineapples, that is why I learned to make this no-bake pineapple cream dessert for her birthday. I thought, no-bake? Is that even possible? I kept on hearing… Main Dish Recipes NO-BAKE PINEAPPLE CREAM DESSERT European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• Filling:
• 8 oz softened cream cheese
• 1 tub of (8 oz) whipped topping
• 1 large can of (14-16 oz) crushed pineapple, drained
• ¾ cup of confectioner’s sugar
• ½ cup of pineapple chunks
• ½ cup of shredded coconut for topping.
• Crust:
• 1½ cups of graham cracker crumbs
• ⅓ cup of sugar
• ½ cup of butter, melted

Instructions

Step 1: To make the crust, mix the graham cracker crumbs and sugar. Stir in the melted butter. Combine well until incorporated. Pour mixture into an 8 x8-inch or 9 x 9-inch pan. Gently press the mixture into the bottom of the pan.

Step 2: Now for the filling, put the softened cream cheese and confectioner's sugar in a large bowl. Beat until very smooth.

Step 3: In the same large bowl, beat in the tub of whipped topping, then, fold in the drained pineapple.

Step 4: Empty the filling on top of the crust. Spread evenly. Then, top with pineapple chunks and sprinkle over the coconut.

Step 5: Chill in the fridge for at least 4 hours or preferably overnight.

Step 6: When ready to eat, remove the pineapple cream dessert from the fridge. Slice, serve, and enjoy!

I’ve been wanting to make Banana Pudding, I guess I just didn’t find the time to do it. I kept this recipe for when the day comes that I’m finally making banana pudding and I’m glad I did because now, yes today, with my daughter all smile and her eyes twinkling with excitement, finally we will be making the Not Yo’ Mama’s Banana Pudding.

A moment later… (LOL, I can hear Spongebob in the background)

All I can say is it is way to easy to make and yes, it’s delicious! My daughter loves it and so do I! All the time that I attempted to do it and just said Nah, and now that I finally did it. I’m impressed and will make it again for sure. I can’t wait to bring some to the office, I’m sure they’ll go crazy. They know how much I wanted to make this since.

Ingredients

1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream

1 (14-oz) can of sweetened condensed milk

1 (8-oz) package cream cheese, softened

2 cups of milk

1 (5-oz) box instant French vanilla pudding mix

6 to 8 bananas, sliced

2 bags of chessmen cookies

How to make Not Yo’ Mama’s Banana Pudding

Step 1: Line 1 bag of cookies in a 13 x 9 x 2-inch dish. Layer the cookies with sliced bananas on top.

Step 2: Combine the milk and pudding mix in a bowl. Use a handheld electric mixer to blend.

Step 3: Then, on a separate bowl combine the cream cheese and condensed milk. Mix until smooth.

Step 4: Now, carefully fold the whipped topping into the cream cheese mixture.

Step 5: Add the cream cheese mixture to the pudding mixture. Stir well until incorporated.

Step 6: Empty the mixture over the cookies and bananas. Then, cover the top with the remaining cookies. Serve and enjoy! You can refrigerate if not yet serving.

Not Yo’ Mama’s Banana Pudding

Rebecca I’ve been wanting to make Banana Pudding, I guess I just didn’t find the time to do it. I kept this recipe for when the day comes that I’m finally… Main Dish Recipes Not Yo’ Mama’s Banana Pudding European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
• 1 (14-oz) can of sweetened condensed milk
• 1 (8-oz) package cream cheese, softened
• 2 cups of milk
• 1 (5-oz) box instant French vanilla pudding mix
• 6 to 8 bananas, sliced
• 2 bags of chessmen cookies

Instructions

Step 1: Line 1 bag of cookies in a 13 x 9 x 2-inch dish. Layer the cookies with sliced bananas on top.

Step 2: Combine the milk and pudding mix in a bowl. Use a handheld electric mixer to blend.

Step 3: Then, on a separate bowl combine the cream cheese and condensed milk. Mix until smooth.

Step 4: Now, carefully fold the whipped topping into the cream cheese mixture.

Step 5: Add the cream cheese mixture to the pudding mixture. Stir well until incorporated.

Step 6: Empty the mixture over the cookies and bananas. Then, cover the top with the remaining cookies. Serve and enjoy! You can refrigerate if not yet serving.