Main Dish Recipes

I’m always on the hunt for cake recipes because why not? Cake makes me happy and a slice just makes everything batter. And I’m obsessed with this Kentucky Butter cake. It is super moist even after over a week! If you are like me who wants to keep some in the fridge (for when I’m craving which is mot likely every day!) you will want a cake that will stay moist even after keeping it for days.

Ingredients

Butter cake

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon  baking soda

1/2 teaspoon salt

1 cup unsalted butter

2 cups of sugar

1 cup milk

1 tablespoon white vinegar

4 large eggs

2 teaspoon vanilla

Butter Glaze

1 cup of sugar

1/2 cup unsalted butter

3 tablespoon brandy (water can be substituted)

1 teaspoon vanilla extract

How to make Kentucky Butter Cake

Step 1: Prepare the oven by preheating it to 350 degrees. Grease and flour a 10-inch bundt pan.

Step 2: Place the flour, baking powder, baking soda, and salt in a large bowl. Add the cream butter and sugar, then whisk until light and fluffy (for maybe about 5 minutes).

Step 3: In a separate small bowl, mix the milk and vinegar.

Step 4: Add the eggs one at a time to the batter (sugar mixture). Stir until just combined. Now, add the vanilla. Stir the milk and vinegar mixture and the dry ingredients in intervals just until combined. Pour the batter into the prepared greased bundt pan. Place in the oven and bake for 50-60 minutes. Check the doneness by inserting a toothpick in the middle, when the toothpick comes out clean, it’s cooked. Remove from the oven but let the cake stays in the bundt pan.

Step 5: Use the end of small chopsticks to poke holes in the batter cake but not through the bottom. Place the sugar, butter, and brandy in a small saucepan and heat in medium-low heat. Stirring regularly until melted. Remove the saucepan from the heat and slowly stir the vanilla. Carefully pour the mixture over the poked holes. (First, allow the cake to cool for about 30 minutes from the time you remove it from the oven before inverting.)

Kentucky Butter Cake

Rebecca I’m always on the hunt for cake recipes because why not? Cake makes me happy and a slice just makes everything batter. And I’m obsessed with this Kentucky Butter cake.… Main Dish Recipes Kentucky Butter Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Butter cake
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon  baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 2 cups of sugar
• 1 cup milk
• 1 tablespoon white vinegar
• 4 large eggs
• 2 teaspoon vanilla
• Butter Glaze
• 1 cup of sugar
• 1/2 cup unsalted butter
• 3 tablespoon brandy (water can be substituted)
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees. Grease and flour a 10-inch bundt pan.

Step 2: Place the flour, baking powder, baking soda, and salt in a large bowl. Add the cream butter and sugar, then whisk until light and fluffy (for maybe about 5 minutes).

Step 3: In a separate small bowl, mix the milk and vinegar.

Step 4: Add the eggs one at a time to the batter (sugar mixture). Stir until just combined. Now, add the vanilla. Stir the milk and vinegar mixture and the dry ingredients in intervals just until combined. Pour the batter into the prepared greased bundt pan. Place in the oven and bake for 50-60 minutes. Check the doneness by inserting a toothpick in the middle, when the toothpick comes out clean, it's cooked. Remove from the oven but let the cake stays in the bundt pan.

Step 5: Use the end of small chopsticks to poke holes in the batter cake but not through the bottom. Place the sugar, butter, and brandy in a small saucepan and heat in medium-low heat. Stirring regularly until melted. Remove the saucepan from the heat and slowly stir the vanilla. Carefully pour the mixture over the poked holes. (First, allow the cake to cool for about 30 minutes from the time you remove it from the oven before inverting.)

This time of year, the Deviled Eggs are one of my favorite recipes. It’s so easy to do. The classic version can be served or all sorts of delicious taste combinations can be found. Jalapeno and bacon are one of my most popular aroma pairings ever. Together I don’t know what the ingredients are, but when they hit my mouth it’s magical. I’m a great fan of plain eggs most of the time, but it was a great idea to add bacon and cheese. It is certainly man-friendly to load eggs with those ingredients. I’ve got covered all of the food groups a person will love, right? And today I’m sharing one of the most popular recipes ever, the Jalapeño Bacon Cheddar Deviled Eggs.

These spicy, creamy eggs are a delicious twist to the traditional devils with the Jalapeños and bacon. Cook some new eggs and scoop the yolks in a bowl carefully. Mash with mayonnaise or simple yogurt, vinegar, ground mustard, sugar, and salt pinch, whatever you like it. Put your jalapeño in a small bunch then pip the blend into your white egg hollow-use the snippet plastic bag to keep the blend fast and easy.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 24

Ingredients:

12 eggs

4 slices bacon

3 jalapeno peppers

1 cup finely shredded sharp Cheddar cheese

⅓ cup mayonnaise

¼ red onion, minced

Directions:

In a pan, place the eggs and cover them with water. Bring the eggs to a boil and heat in hot water for 15 minutes. Remove hot water from the eggs, cool with cold water and peel.

Place the bacon on a large skillet and simmer for about 10 minutes over medium-high heat until browned. Dry the bacon using a paper towel, crumble when cool enough.

Remove seeds from jalapenos, mince with 1 pepper and cut into very small strips the remaining peppers. Set aside.

Cut eggs in half lengthwise, put yolks into a bowl. Then mashed the egg yolks using a fork. Stir in jalapeno minced, cheddar cheese, mayonnaise, red onion, and mustard.

On the serving platter, add egg whites cut side. Spoon the yolk mixture; sprinkle with the crumbled bacon and paprika

Rebecca This time of year, the Deviled Eggs are one of my favorite recipes. It’s so easy to do. The classic version can be served or all sorts of delicious taste… Main Dish Recipes Jalapeno Bacon Cheddar Deviled Eggs European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 eggs
• 4 slices bacon
• 3 jalapeno peppers
• 1 cup finely shredded sharp Cheddar cheese
• ⅓ cup mayonnaise
• ¼ red onion, minced

Instructions

In a pan, place the eggs and cover them with water. Bring the eggs to a boil and heat in hot water for 15 minutes. Remove hot water from the eggs, cool with cold water and peel.

Place the bacon on a large skillet and simmer for about 10 minutes over medium-high heat until browned. Dry the bacon using a paper towel, crumble when cool enough.

Remove seeds from jalapenos, mince with 1 pepper and cut into very small strips the remaining peppers. Set aside.

Cut eggs in half lengthwise, put yolks into a bowl. Then mashed the egg yolks using a fork. Stir in jalapeno minced, cheddar cheese, mayonnaise, red onion, and mustard.

On the serving platter, add egg whites cut side. Spoon the yolk mixture; sprinkle with the crumbled bacon and paprika.

The recipe is fine, it’s a bit simple and bland on the side, so it lends itself up a bit of jazz. The next time I do it, I will replace some of the milk with evaporated milk as the potatoes were a bit too watery for my taste but still tasted perfect. I’m just used to using the scallop potatoes with a creamier sauce. A bit of Parmesan cheese mixed with milk would be another nice addition. Just make sure you use a mandolin to slice the potatoes – they need to be ultra-thin to cook in the allotted time.

Cook the pork chops and scalloped potatoes all in one saucepan. This casserole is made from the part that I cut out from the pork chops. Since I wanted to make something different from the usual baked and breaded chops, I tried a decent all-in-one recipe. Overall, I found this pretty enjoyable, and where it may not have flavors that come out and kick your ass, it’s a pretty nice comfort dinner and one that kids probably would like a lot. Excellent for family dinner, which will satisfy everyone.

Ingredients:

3 tbsp butter, divided

1 1/2 tsp salt

1/4 tsp ground black pepper

3 tbsp all-purpose flour

1 (14.5 ounces) can chicken broth

6 pork chops

6 cups thinly sliced potatoes

1 dash paprika

Directions:

Preheat oven at about 350 ° F (175 ° C).

Melt 1 spoonful of butter in a saucepan over medium heat. Add salt, pepper, and flour. Add over the chicken broth, cook and stir until the mixture boils. Remove from the heat, and set aside.

Chops brown pork into the skillet with 1 tbsp of butter. In a cooking dish, grate the remaining tbsp butter and layer potatoes. Pour over potatoes, over brown chops, and top. Sprinkle the paprika over them.

Cover for 1 hour, and bake. Uncover and bake for another 30 minutes.

Pork Chops and Scalloped Potatoes

Rebecca The recipe is fine, it’s a bit simple and bland on the side, so it lends itself up a bit of jazz. The next time I do it, I will… Main Dish Recipes Pork Chops and Scalloped Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 168 voted )

Ingredients

• 3 tbsp butter, divided
• 1 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 tbsp all-purpose flour
• 1 (14.5 ounces) can chicken broth
• 6 pork chops
• 6 cups thinly sliced potatoes
• 1 dash paprika

Instructions

Preheat oven at about 350 ° F (175 ° C).

Melt 1 spoonful of butter in a saucepan over medium heat. Add salt, pepper, and flour. Add over the chicken broth, cook and stir until the mixture boils. Remove from the heat, and set aside.

Chops brown pork into the skillet with 1 tbsp of butter. In a cooking dish, grate the remaining tbsp butter and layer potatoes. Pour over potatoes, over brown chops, and top. Sprinkle the paprika over them.

Cover for 1 hour, and bake. Uncover and bake for another 30 minutes.

Prep Time: 20 minutes   |   Cook Time: 20 minutes   |  Total Time: 40 minutes

Taco Stuffed Shells

Ingredients:

8 oz Jumbo shells

1 pound Ground beef

4 oz Cream cheese

1 cup of salsa

1 oz Taco seasoning

1/4 cup Green onion (diced)

1/2 cup Mexican blend cheese (shredded)

Instructions:

Preheat oven to 350 degrees F.

Cook shells according to package directions. Once cooked drain and set aside.

In skillet cooked ground beef. Add taco seasoning, cream cheese, and salsa. Cook until cream cheese has melted and ingredients are well combined.

Spoon filling into shells and place them in a casserole dish. Top with shredded cheese and bake for 15-20 minutes until cheese has melted.

Taco Stuffed Shells

Rebecca Prep Time: 20 minutes   |   Cook Time: 20 minutes   |  Total Time: 40 minutes Taco Stuffed Shells Ingredients: 8 oz Jumbo shells 1 pound Ground beef 4 oz Cream cheese… Main Dish Recipes Taco Stuffed Shells European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 oz Jumbo shells
• 1 pound Ground beef
• 4 oz Cream cheese
• 1 cup of salsa
• 1 oz Taco seasoning
• 1/4 cup Green onion (diced)
• 1/2 cup Mexican blend cheese (shredded)

Instructions

Preheat oven to 350 degrees F.

Cook shells according to package directions. Once cooked drain and set aside.

In skillet cooked ground beef. Add taco seasoning, cream cheese, and salsa. Cook until cream cheese has melted and ingredients are well combined.

Spoon filling into shells and place them in a casserole dish. Top with shredded cheese and bake for 15-20 minutes until cheese has melted.

If you don’t think you like meatloaf then think again! Taco Meatloaf combines all the Mexican foods that flavor your love with three types of meat that will surely become your new favorite for a mouthwatering comfort food recipe.

Ingredients:

1 egg

1/2 c sour cream

1/3 c salsa

3-4 tbsp taco seasoning (store-bought)

salt to taste

1 c crushed tortilla chips

1/2 c shredded cheddar cheese

2 lb lean ground beef

optional: sliced tomato, chopped black olive and green onion, and shredded lettuce

Directions:

Whisk the egg in a large cup, and add all ingredients except ground beef. Blend well. Attach the soiled beef and stir well.

In baking dish shape into a loaf. Bake for 60–70 minutes at 350 F. Time depends on how thick a loaf you make.

While hot, place on a platter for serving. Top with grated tomato and cheese. Cover the cheese loosely with foil so that the heat from the meatloaf melts.

In the meantime, prepare any combination of shredded lettuce, chopped green onion, chopped black olives, sour cream and extra salsa for side or meatloaf serving.

Notes:

Commercial seasonings for taco are different in the taste I noticed. Some taco seasonings are a bit too strong for my taste because I don’t love the flavor very much. This spice is simple to use in my home-made version, so if you want to use my recipes and want cumin, just add more! Feel free to adjust my recipes for the number of other ingredients.

I’m going to top the slices with either freshly made or commercial salsa, instead of gravy. A quickie pico de gallo works equally. It is very easy to do with a food processor or the Ninja system! The essential components are onions, tomato seeds, garlic, jalapeño, and cilantro. To create your version of this recipe, you’re free to add or remove ingredients.

Taco Meatloaf

Rebecca If you don’t think you like meatloaf then think again! Taco Meatloaf combines all the Mexican foods that flavor your love with three types of meat that will surely become… Main Dish Recipes Taco Meatloaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 egg
• 1/2 c sour cream
• 1/3 c salsa
• 3-4 tbsp taco seasoning (store-bought)
• salt to taste
• 1 c crushed tortilla chips
• 1/2 c shredded cheddar cheese
• 2 lb lean ground beef
• optional: sliced tomato, chopped black olive and green onion, and shredded lettuce

Instructions

Whisk the egg in a large cup, and add all ingredients except ground beef. Blend well. Attach the soiled beef and stir well.

In baking dish shape into a loaf. Bake for 60–70 minutes at 350 F. Time depends on how thick a loaf you make.

While hot, place on a platter for serving. Top with grated tomato and cheese. Cover the cheese loosely with foil so that the heat from the meatloaf melts.

In the meantime, prepare any combination of shredded lettuce, chopped green onion, chopped black olives, sour cream and extra salsa for side or meatloaf serving.

Notes:

Commercial seasonings for taco are different in the taste I noticed. Some taco seasonings are a bit too strong for my taste because I don't love the flavor very much. This spice is simple to use in my home-made version, so if you want to use my recipes and want cumin, just add more! Feel free to adjust my recipes for the number of other ingredients.

I'm going to top the slices with either freshly made or commercial salsa, instead of gravy. A quickie pico de gallo works equally. It is very easy to do with a food processor or the Ninja system! The essential components are onions, tomato seeds, garlic, jalapeño, and cilantro. To create your version of this recipe, you're free to add or remove ingredients.

Simply fried and delicious chicken with chicken soup cream! Cornstarch is the other main ingredient. You will be surprised by the result. It is perfect — crispy from the outside, juicy from the inside, and full of flavor. This chicken is regularly requested by friends and family.

Cornstarch is one of our recommended chicken ingredients. In Asian fried chicken recipes, cornstarch is frequently used. The combination of the meal and corn starch yields the most crispy result. You could use a similar meal or flour mixture in place of a traditional, all-purpose meal, or replace all of your flour with cornstarch.

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:

4 skinless, boneless chicken breast halves

1 (10.75 oz) can condense cream of chicken soup

1 egg

seasoning salt to taste

½ cup all-purpose flour

½ cup cornstarch

½ teaspoon garlic powder

½ teaspoon paprika

salt and pepper to taste

oil for frying

Directions:

Combine the soup, egg, and seasoning salt in a shallow dish or bowl, bear in mind that the soup is already salted, then mix. Dip the chicken and turn it totally into a coat then set aside.

Combine in a resealable plastic bag flour, cornstarch, garlic powder, paprika, salt, and pepper. In a bag, screen and shake the chicken pieces one by one. Add more flour and/or corn and the same parts if necessary, each of them should be even in the mixture.

In a fryer or casserole, heat the oil to 375 ° F (190 ° C). Ensure sufficient oil is used to cover chicken pieces.

Place covered chicken on a dish and let them sit on it until it is doughy (which is important when frying it into crispy). After the chicken has become doughy, try oil by throwing into it one piece of the “dough,” when it begins to fry immediately, the oil is ready.

Fry chicken pieces in oil for approximately 7 to 10 minutes each or until they are cooked and juices run smoothly. Drain with paper towels and serve.

Better Than Best Fried Chicken

Rebecca Simply fried and delicious chicken with chicken soup cream! Cornstarch is the other main ingredient. You will be surprised by the result. It is perfect — crispy from the outside,… Main Dish Recipes Better Than Best Fried Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 (10.75 oz) can condense cream of chicken soup
• 1 egg
• seasoning salt to taste
• ½ cup all-purpose flour
• ½ cup cornstarch
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• salt and pepper to taste
• oil for frying

Instructions

Combine the soup, egg, and seasoning salt in a shallow dish or bowl, bear in mind that the soup is already salted, then mix. Dip the chicken and turn it totally into a coat then set aside.

Combine in a resealable plastic bag flour, cornstarch, garlic powder, paprika, salt, and pepper. In a bag, screen and shake the chicken pieces one by one. Add more flour and/or corn and the same parts if necessary, each of them should be even in the mixture.

In a fryer or casserole, heat the oil to 375 ° F (190 ° C). Ensure sufficient oil is used to cover chicken pieces.

Place covered chicken on a dish and let them sit on it until it is doughy (which is important when frying it into crispy). After the chicken has become doughy, try oil by throwing into it one piece of the "dough," when it begins to fry immediately, the oil is ready.

Fry chicken pieces in oil for approximately 7 to 10 minutes each or until they are cooked and juices run smoothly. Drain with paper towels and serve.

Do you know how to prepare lumpia? If not, this basic lumpia recipe will tell you just how easy it can be even if you have no experience preparing this delicious Filipino dish. The following recipe tells you the basic lumpia ingredients. Make sure you have everything on your list ready for the best results and follow the instructions as they are written.  And don’t forget to enjoy every bite.

Ingredients:

1 tablespoon vegetable oil

1 pound ground pork

2 cloves garlic, crushed

½ cup chopped onion

½ cup minced carrots

½ cup chopped green onions

½ cup thinly sliced green cabbage

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon soy sauce

30 lumpia wrappers

2 cups vegetable oil for frying

Directions:

Put a wok or wide pot on high temperature and add 1 tbsp of vegetable oil. Cook pork, frequently stirring until there is no pink. Take the pork out of the pan and reserve. Drain the pan grease and leave a thin layer. In the same pot, cook 2 minutes of garlic and onion. Remove the cooked pork, carrots, green onions, and chocolate. Season with salt, pepper, and sauce of garlic. Take off the heat and put away until it is cool enough to handle.

Put three heaping tbsp in each wrapper diagonally, leaving an area of 1 1/2 inch on both ends. Fold the side over the filling, squeeze at both ends, and roll carefully along the filling length. Keep the roll tight when you’re putting it together. Moisten the edge with moisture on the other side of the wrapper. Retain moisture on the rolls with plastic wrap.

Heat a heavy pot over medium heat, add olive oil to a depth of 1/2 inch and heat for five minutes. Slide into the oil 3 or 4 lumpia. Deep fry the rolls 1 to 2 minutes, until golden brown on all sides. Drain to towels of paper. Serve right away.

Rebecca Do you know how to prepare lumpia? If not, this basic lumpia recipe will tell you just how easy it can be even if you have no experience preparing this… Main Dish Recipes Traditional Filipino Lumpia European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground pork
• 2 cloves garlic, crushed
• ½ cup chopped onion
• ½ cup minced carrots
• ½ cup chopped green onions
• ½ cup thinly sliced green cabbage
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon soy sauce
• 30 lumpia wrappers
• 2 cups vegetable oil for frying

Instructions

Put a wok or wide pot on high temperature and add 1 tbsp of vegetable oil. Cook pork, frequently stirring until there is no pink. Take the pork out of the pan and reserve. Drain the pan grease and leave a thin layer. In the same pot, cook 2 minutes of garlic and onion. Remove the cooked pork, carrots, green onions, and chocolate. Season with salt, pepper, and sauce of garlic. Take off the heat and put away until it is cool enough to handle.

Put three heaping tbsp in each wrapper diagonally, leaving an area of 1 1/2 inch on both ends. Fold the side over the filling, squeeze at both ends, and roll carefully along the filling length. Keep the roll tight when you're putting it together. Moisten the edge with moisture on the other side of the wrapper. Retain moisture on the rolls with plastic wrap.

Heat a heavy pot over medium heat, add olive oil to a depth of 1/2 inch and heat for five minutes. Slide into the oil 3 or 4 lumpia. Deep fry the rolls 1 to 2 minutes, until golden brown on all sides. Drain to towels of paper. Serve right away.

A deliciously simple, scratch-made Cinnamon Apple Cake. This soft and tender Apple Cake comes with fresh apples, a crunchy cinnamon top, and a sweet frost. It’s soft, sweet, and jam-full of fresh, juicy apples. A sprinkling of sugar-cinnamon and a sweet milk flavor is the final touch. This cinnamon apple cake is one of the very regular things, but somehow it increases the day somewhat. The overlay of cinnamon perfectly blends with the savory pieces of apple. It is low maintenance, very snacky, and a basic apple cake should be 100% warm, scented, and cozy.

One bit of this fluffy and soft masterpiece, and I pumped the air. I knew that this one was the winner immediately after some Cinnamon cakes failed. Naturally, I had to have a couple more slices just to be so sure.

Ingredients:

1 3/4 cups sugar, divided

1/2 cup stick margarine, softened

1 teaspoon vanilla extract

6 ounces (about 3/4 c)  block-style fat-free cream cheese, softened

2 large eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons ground cinnamon

3 c chopped of large peeled Rome apple

Cooking spray

Directions:

Start by preheating the oven for about 350 degrees

At medium speed, combine 1 1⁄2 c of sugar, margarine, vanilla, and cream cheese for 4 min. or until well mixed. Add eggs, 1 by 1 after each addition. Beat well. Combine flour, powder, and salt then mix. Add flour to the cream mixture and mix at low speeds.

Mix the 1/4 c of sugar and cinnamon. In a bowl, combine 2 tbsp of the cinnamon mixture with apple, and add to the batter. Pour in an 8-inch spring the batter, and sprinkle with the rest of the cinnamon mixture.

Bake at 350 degrees or until a cake is off the sides of the pan, for about one hour and 15 minutes. Refresh the cake completely on a wire rack and cut it with a knife (preferably serrated knife).

This cake can also be made with a 9 “square cup of cake or with a 9” pan, just reduce the cooking time by 5 minutes.

Rebecca A deliciously simple, scratch-made Cinnamon Apple Cake. This soft and tender Apple Cake comes with fresh apples, a crunchy cinnamon top, and a sweet frost. It’s soft, sweet, and jam-full… Main Dish Recipes Cinnamon-Apple Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 3/4 cups sugar, divided
• 1/2 cup stick margarine, softened
• 1 teaspoon vanilla extract
• 6 ounces (about 3/4 c)  block-style fat-free cream cheese, softened
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 c chopped of large peeled Rome apple
• Cooking spray

Instructions

Start by preheating the oven for about 350 degrees

At medium speed, combine 1 1⁄2 c of sugar, margarine, vanilla, and cream cheese for 4 min. or until well mixed. Add eggs, 1 by 1 after each addition. Beat well. Combine flour, powder, and salt then mix. Add flour to the cream mixture and mix at low speeds.

Mix the 1/4 c of sugar and cinnamon. In a bowl, combine 2 tbsp of the cinnamon mixture with apple, and add to the batter. Pour in an 8-inch spring the batter, and sprinkle with the rest of the cinnamon mixture.

Bake at 350 degrees or until a cake is off the sides of the pan, for about one hour and 15 minutes. Refresh the cake completely on a wire rack and cut it with a knife (preferably serrated knife).

This cake can also be made with a 9 "square cup of cake or with a 9" pan, just reduce the cooking time by 5 minutes.

 

A classically perfect flavor combo, Bacon, Lettuce, and Tomato Macaroni Salad turns into a fun summer dish everyone will enjoy. In a creamy homemade dressing, crispy bacon, lettuce, tomato, and rotini pasta is tossed into a combo that you will find too little to get. It’s great for every cookout, lunch, or light summer meal. This light pasta salad recipe! With homemade clothes, this recipe becomes the next level. A combination of ranch and mayonnaise is the pasta dressing for this recipe. The ranch flashes while it is nice and creamy with the mayonnaise! As with most recipes, I always use a quick batch of my favorite homemade ranching dressing, as you can wear a bottled ranch dressing. A couple more minutes, but surely worth the time. This makes it the perfect side dish, as you can easily make and bring it with you in advance.

Ingredients:

2 cups elbow macaroni

1 ¼ cups mayonnaise

5 teaspoons white vinegar

1 ¼ cups diced celery

1 large tomato, diced

5 green onions, finely chopped

½ cup shredded Cheddar cheese

¼ teaspoon salt

⅛ teaspoon ground black pepper

1 (16 ounces) package bacon

Directions:

Bring to a boil a big pot of lightly salted water. Cook the macaroni in the boiling water and sometimes stir until cooked, but firm to bite, for 8 minutes. Under the cold water, drain and rinse to chilled. Transfer it to a large salad bowl.

Stir until thoroughly combined the following ingredients, mayonnaise, vinegar, celery, tomatoes and green onions, cheeses, salt, and black pepper. Cover and chill your salad for a minimum of 2 hours.

Into a large pot, place the bacon and cook for medium and high heat, sometimes about 10 minutes before it is browned evenly. Drain the bacon pieces on paper towels. Let the bacon cool then crumble when cooled.

To serve, mix bacon to the macaroni. Don’t forget to enjoy.

Bacon, Lettuce, and Tomato Macaroni Salad

Rebecca A classically perfect flavor combo, Bacon, Lettuce, and Tomato Macaroni Salad turns into a fun summer dish everyone will enjoy. In a creamy homemade dressing, crispy bacon, lettuce, tomato, and… Main Dish Recipes Bacon, Lettuce, and Tomato Macaroni Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups elbow macaroni
• 1 ¼ cups mayonnaise
• 5 teaspoons white vinegar
• 1 ¼ cups diced celery
• 1 large tomato, diced
• 5 green onions, finely chopped
• ½ cup shredded Cheddar cheese
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 (16 ounces) package bacon

Instructions

Bring to a boil a big pot of lightly salted water. Cook the macaroni in the boiling water and sometimes stir until cooked, but firm to bite, for 8 minutes. Under the cold water, drain and rinse to chilled. Transfer it to a large salad bowl.

Stir until thoroughly combined the following ingredients, mayonnaise, vinegar, celery, tomatoes and green onions, cheeses, salt, and black pepper. Cover and chill your salad for a minimum of 2 hours.

Into a large pot, place the bacon and cook for medium and high heat, sometimes about 10 minutes before it is browned evenly. Drain the bacon pieces on paper towels. Let the bacon cool then crumble when cooled.

To serve, mix bacon to the macaroni. Don't forget to enjoy.