Main Dish Recipes

This Orange cream cheese loaf is a pleasant Spring dessert made from fresh oranges and is made of cream cheese rather than butter. The loaf cake has a sweet orange glaze, then it is flavored with a fresh, squeezed orange juice and orange zest. Usually, such recipes use butter, but instead, I use that cream cheese. The cream is so delicious and nutritious. It’s great to use in recipes like this I love to spread on bagels or banana bread at home, but it is great also. It’s easy to make this lovely cake. Taking time to arrange or make ingredients does not take much. There are several essential ingredients in the cake. It has a slightly orange flavor that gives the cake a fresh pulled orange jug and an orange peel.

I highly recommend the icing of this cake by placing it on a cooling rack with paper parchment. Sprinkle the glaze with more orange zest over the cake. Wait until you put in a cake stand, then discard the paper.

Preparation time: 15 minutes
Cooking time: 55 minutes
Serves: 2 (loaves)
Method: Bake

Ingredients:

1-8 oz package cream cheese, softened

1/2 c shortening

1 2/3 c granulated sugar

2 eggs

2 1/4 c all-purpose flour

1 tsp salt

1 Tbsp baking powder

1 c milk

1/2 c chopped walnuts

2 Tbsp grated orange peel

1/4 c orange juice

Directions:

Put the shortening and cream cheese, combine well.

Add sugar, smooth, and fluffy until light.

After each addition, add eggs, well beating.

Combine the flour, bakery powder, and salt, add the creamed mixture to the blend and finish with the flour blend. Mix well after each addition.

Mix in orange peel and walnuts.

Place batter on two 8-1/2 x 4-1/2 x 3-inch loaf pans, greased and floured.

Bake 55 minutes at 375 degrees F or until a wooden toothpick is cleaned.

Allow 10 minutes to cool in the pan. Sprinkle over the loaves then with orange juice. Remove from wire rack to complete the refrigeration

Rebecca This Orange cream cheese loaf is a pleasant Spring dessert made from fresh oranges and is made of cream cheese rather than butter. The loaf cake has a sweet orange… Main Dish Recipes Orange Cream Cheese Bread Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-8 oz package cream cheese, softened
• 1/2 c shortening
• 1 2/3 c granulated sugar
• 2 eggs
• 2 1/4 c all-purpose flour
• 1 tsp salt
• 1 Tbsp baking powder
• 1 c milk
• 1/2 c chopped walnuts
• 2 Tbsp grated orange peel
• 1/4 c orange juice

Instructions

Put the shortening and cream cheese, combine well.

Add sugar, smooth, and fluffy until light.

After each addition, add eggs, well beating.

Combine the flour, bakery powder, and salt, add the creamed mixture to the blend and finish with the flour blend. Mix well after each addition.

Mix in orange peel and walnuts.

Place batter on two 8-1/2 x 4-1/2 x 3-inch loaf pans, greased and floured.

Bake 55 minutes at 375 degrees F or until a wooden toothpick is cleaned.

Allow 10 minutes to cool in the pan. Sprinkle over the loaves then with orange juice. Remove from wire rack to complete the refrigeration

Ambrosia means literally “god’s food,” but it also means an orange and shredded pineapple desserts served in technical terms. In some regions, it is a fruit salad that is strictly blended with coconut and mini marshmallows. However, other legions of fans claim that without tropical fruits and nuts it is not legitimate. The ambrosian fruit salad was a staple of almost every social gathering that can be attended by oranged mandarin, pineapple tidbits, bananas, grapes, and maraschinos and with or without nuts.

For as long as I can remember, Ambrosia Salad was a staple of our holiday dinner table. Ambrosian (also called 5-Cup) salad traditionally contains cocoon, an apple, and oranges, but from time to time we add some more delicacies including maraschino cherries, noodles, fruits, and/or pecans. Toast the coconut before it is added to the salad will make this dessert look cocoon-free and give it a little crunch! The pineapple, mandarin, or maraschino cherries must be dried completely to ensure that your Ambrosia dessert is light and flourishing.

This salad recipe of ambrosia is so versatile, you will probably have all the ingredients in your kitchen. Hold on hand certain canned pineapple, mandarin, and a couple of coconuts and mini marshmallow, so you can whip the stylish little dessert in no time. Ambrosia Salad is a great whip-up dish when the time is short. This is Ambrosia’s best salad recipe. It’s quite straightforward, not too sweet, and always can be found at dinner time.

Preparation time: 5 minutes
Resting time: 4 hours
Serves: 8

Ingredients:

1 cup sour cream

1 cup mini marshmallows white or fruit-flavored

1 cup coconut

1 cup canned pineapple tidbits well drained

1 cup canned mandarin orange segments drained

Directions:

In a large bowl, combine all the ingredients. Cool it for 4 hours or more to cool completely.

Make sure that it’s completely cool when you serve

Ambrosia Salad

Rebecca Ambrosia means literally “god’s food,” but it also means an orange and shredded pineapple desserts served in technical terms. In some regions, it is a fruit salad that is strictly… Main Dish Recipes Ambrosia Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup sour cream
• 1 cup mini marshmallows white or fruit-flavored
• 1 cup coconut
• 1 cup canned pineapple tidbits well drained
• 1 cup canned mandarin orange segments drained

Instructions

In a large bowl, combine all the ingredients. Cool it for 4 hours or more to cool completely.

Make sure that it's completely cool when you serve

Before this Lemon Velvet Cake, everything started with the best recipe I could ever imagine, the Red Velvet Cake. I liked the humid and tender texture of the pastry so much that I had to just try a White Velvet Cake and then an Orange Velvet cake.

Those were a few of the most popular cake recipes ever, so I couldn’t stop there. A luscious version of lemon was inevitable if I remember the lemon lovers like me. I hear about numerous people who made this cake for each opportunity from an Easter Cake to a Mother’s Day Cake since this recipe had been first developed several years ago. This cake is a hit wherever you find lemon lovers.

Ingredients:

1 1/4 cups sifted all-purpose flour

1 1/2 cups sifted cake flour

1/2 teaspoon baking soda

1 1/2 tsp baking powder

1 teaspoon salt

1 1/2 c sugar

2/3 cup vegetable oil

1/3 c vegetable shortening (room temperature)

1 tsp good quality vanilla extract

2 tsp pure lemon extract

3 large eggs

1 1/2 cups buttermilk

zest of 2 small or one large (lemon) grated and finely chopped

FOR FROSTING

4 cups icing sugar, powdered sugar

1 cups unsalted butter

1 tsp pure lemon extract

1 tsp minced lemon zest, optional

2 tbsp milk, approximately

Directions:

Start by preparing two  9 inch round cake pans with full grease and flour, lined with 2 circles of parchment paper on the bottom. Sift the flour, baking soda. baking powder, salt, and sugar then set aside.

Put vegetable oil, shortening, vanilla and extract of lemon together in the bowl of an electric mixer. At high speed, beat well with whisk ties until light and fluffy

Beat the eggs one by one.

Fold the zest of the lemon.

Alternately fold the buttermilk in dry ingredients.

Begin and finish with the dry ingredients. I normally add two liquid ingredient divisions and three dry ingredient divisions. Make sure you mix the batter until no visible lumps are found, do not mix, and then add two prepared 9-inch cakes.

Bake for 30 to 35 minutes at 325 degrees F or until the wooden toothpick inserted in the center is clean. Cool in the saucepan for 10 minutes before transfer to the wire racks.

For Frosting:

Mix the sugar, lemon zest, and butter until it gets crumbly.

Add a bit of the milk with the lemon extract.

Beat until fluffy and smooth, adding just enough milk to bring creamy spreading consistency to the frost.

Fill the cake with frost. If desired, garnish with candied citrus zest.

For Candied Lemon Zest:

Remove the zest with a sharp vegetable skin in long strips and avoid the white pitch.

Put a cup of water to a slow boil, and add one cup of sugar.

Add the lemon zest pieces and boil for approximately 15 minutes. On a wire rack, drain the lemon zest.

Cut into strips and roll in fine sugar when it’s cool.

Lemon Velvet Cake. Our most popular cake to date, for its real lemon flavour and incredible light, airy texture, while still staying moist and delicious.

Rebecca Before this Lemon Velvet Cake, everything started with the best recipe I could ever imagine, the Red Velvet Cake. I liked the humid and tender texture of the pastry so… Main Dish Recipes Lemon Velvet Cake. Our most popular cake to date, for its real lemon flavour and incredible light, airy texture, while still staying moist and delicious. European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/4 cups sifted all-purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 c sugar
• 2/3 cup vegetable oil
• 1/3 c vegetable shortening (room temperature)
• 1 tsp good quality vanilla extract
• 2 tsp pure lemon extract
• 3 large eggs
• 1 1/2 cups buttermilk
• zest of 2 small or one large (lemon) grated and finely chopped
• FOR FROSTING
• 4 cups icing sugar, powdered sugar
• 1 cups unsalted butter
• 1 tsp pure lemon extract
• 1 tsp minced lemon zest, optional
• 2 tbsp milk, approximately

Instructions

Start by preparing two  9 inch round cake pans with full grease and flour, lined with 2 circles of parchment paper on the bottom. Sift the flour, baking soda. baking powder, salt, and sugar then set aside.

Put vegetable oil, shortening, vanilla and extract of lemon together in the bowl of an electric mixer. At high speed, beat well with whisk ties until light and fluffy

Beat the eggs one by one.

Fold the zest of the lemon.

Alternately fold the buttermilk in dry ingredients.

Begin and finish with the dry ingredients. I normally add two liquid ingredient divisions and three dry ingredient divisions. Make sure you mix the batter until no visible lumps are found, do not mix, and then add two prepared 9-inch cakes.

Bake for 30 to 35 minutes at 325 degrees F or until the wooden toothpick inserted in the center is clean. Cool in the saucepan for 10 minutes before transfer to the wire racks.

For Frosting:

Mix the sugar, lemon zest, and butter until it gets crumbly.

Add a bit of the milk with the lemon extract.

Beat until fluffy and smooth, adding just enough milk to bring creamy spreading consistency to the frost.

Fill the cake with frost. If desired, garnish with candied citrus zest.

For Candied Lemon Zest:

Remove the zest with a sharp vegetable skin in long strips and avoid the white pitch.

Put a cup of water to a slow boil, and add one cup of sugar.

Add the lemon zest pieces and boil for approximately 15 minutes. On a wire rack, drain the lemon zest.

Cut into strips and roll in fine sugar when it's cool.

A quick dish but oh, so flavorful and loaded. It’s very easy to make (will only need 10 minutes to prepare), deliciously good and super healthy! It is a complete and comforting meal, loaded with roasted cauliflower that your whole family will love!

INGREDIENTS

1 large head cauliflower (cut into small florets)

2 tablespoon butter (melted)

Sea salt

Black pepper

2/3 c Sour cream

1/4 c Heavy cream

2 cloves Garlic (minced)

1 1/2 c Cheddar cheese (shredded, divided)

6 tablespoon Bacon bits (cooked, divided)

1/4 c Green onions (chopped, divided)

INSTRUCTIONS

Step 1: To prepare the oven, preheat to 450 degrees F or 232 degrees C.

Step 2: Place the cauliflower florets with butter in a large bowl. Then, season with sea salt and black pepper.

Step 3: Transfer in a single layer the cauliflower to a small 1.5 quart or 1.4-liter casserole dish. Or line a pan unless you are using a glass dish or stoneware. And if there is too much cauliflower to fit in just one layer, you can use a larger baking sheet instead. Roast the cauliflower in the oven for 15-20 minutes until they are tender and crisp.

Step 4: In the same bowl, add the sour cream and heavy cream, whisk until smooth. Stir the minced garlic, half of the cheddar cheese, half of the bacon bits, and half of the onions (you can season it with sea salt and black pepper if desired, just don’t oversalt because it will get saltier when the cheese melts).

Step 5: Once done roasting, remove from the oven. Add the cauliflower to the sauce and mix.

Step 6: Pour the cauliflower mixture to the same casserole dish and sprinkle the remaining cheese and bacon bits on top.

Step 7: Return the casserole dish in the oven and bake for another 5-10 minutes or until the cheese melts. Once cooked, garnish with green onions (or chives instead). Serve, and enjoy!

Rebecca A quick dish but oh, so flavorful and loaded. It’s very easy to make (will only need 10 minutes to prepare), deliciously good and super healthy! It is a complete… Main Dish Recipes EASY CHEESY LOADED CAULIFLOWER CASSEROLE RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 large head cauliflower (cut into small florets)
• 2 tablespoon butter (melted)
• Sea salt
• Black pepper
• 2/3 c Sour cream
• 1/4 c Heavy cream
• 2 cloves Garlic (minced)
• 1 1/2 c Cheddar cheese (shredded, divided)
• 6 tablespoon Bacon bits (cooked, divided)
• 1/4 c Green onions (chopped, divided)

Instructions

Step 1: To prepare the oven, preheat to 450 degrees F or 232 degrees C.

Step 2: Place the cauliflower florets with butter in a large bowl. Then, season with sea salt and black pepper.

Step 3: Transfer in a single layer the cauliflower to a small 1.5 quart or 1.4-liter casserole dish. Or line a pan unless you are using a glass dish or stoneware. And if there is too much cauliflower to fit in just one layer, you can use a larger baking sheet instead. Roast the cauliflower in the oven for 15-20 minutes until they are tender and crisp.

Step 4: In the same bowl, add the sour cream and heavy cream, whisk until smooth. Stir the minced garlic, half of the cheddar cheese, half of the bacon bits, and half of the onions (you can season it with sea salt and black pepper if desired, just don't oversalt because it will get saltier when the cheese melts).

Step 5: Once done roasting, remove from the oven. Add the cauliflower to the sauce and mix.

Step 6: Pour the cauliflower mixture to the same casserole dish and sprinkle the remaining cheese and bacon bits on top.

Step 7: Return the casserole dish in the oven and bake for another 5-10 minutes or until the cheese melts. Once cooked, garnish with green onions (or chives instead). Serve, and enjoy!

I already tried different kinds of pancakes because my daughter loves them so much! It is her favorite breakfast, sometimes lunch or dinner. I know, she’s crazy about pancakes! That’s why I’m so thrilled and excited when I stumbled upon this gorgeously delicious Cannoli Pancakes. This is my daughter’s new favorite, she likes it with whip cream and some mini chocolate chips (sometimes she asks me to slice some strawberries, too and she’ll stuff them in the cannoli pancakes!). It is pretty easy to make, and I am sure your family will love it too! So the next time you’re making pancakes for breakfast, try this recipe, trust me, your kids will ask for this every day! Anyway, I’m off now, I need to wake up early to prepare and cook this for my kid again tomorrow. I promise her that I’ll be making extra because her friends are coming over for breakfast and she’s super excited!

INGREDIENTS

2 cups heavy cream

1/3 cup powdered sugar, plus more for garnish

1 teaspoon cinnamon

pinch of nutmeg

1 cup ricotta

2 cups mini chocolate chips, divided, plus more for topping

1  box Bisquick, plus ingredients called for on the box

1 tablespoon of butter

1/4 cup of Powdered sugar, for dusting

whipped cream, for garnish

HOW TO MAKE CANNOLI PANCAKES

Step 1: Place the heavy cream, powdered sugar, cinnamon, and nutmeg in a large bowl. Beat using a hand mixer until stiff peaks form. Fold in the ricotta and one cup of chocolate chips then set aside.

Step 2: Make the pancakes following the directions written on the package and add the remaining chocolate chips.

Step 3: Heat the butter in a skillet over medium heat. Make large pancakes, stuff them with about 1/2 cup of the ricotta mixture. And fold in half (it should look like a taco).

Step 4: Garnish your pancakes with powdered sugar, whipped cream, and mini chocolate chips (more of this if you prefer). Serve and enjoy!

Cannoli Pancakes

Rebecca I already tried different kinds of pancakes because my daughter loves them so much! It is her favorite breakfast, sometimes lunch or dinner. I know, she’s crazy about pancakes! That’s… Main Dish Recipes Cannoli Pancakes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups heavy cream
• 1/3 cup powdered sugar, plus more for garnish
• 1 teaspoon cinnamon
• pinch of nutmeg
• 1 cup ricotta
• 2 cups mini chocolate chips, divided, plus more for topping
• 1  box Bisquick, plus ingredients called for on the box
• 1 tablespoon of butter
• 1/4 cup of Powdered sugar, for dusting
• whipped cream, for garnish

Instructions

Step 1: Place the heavy cream, powdered sugar, cinnamon, and nutmeg in a large bowl. Beat using a hand mixer until stiff peaks form. Fold in the ricotta and one cup of chocolate chips then set aside.

Step 2: Make the pancakes following the directions written on the package and add the remaining chocolate chips.

Step 3: Heat the butter in a skillet over medium heat. Make large pancakes, stuff them with about 1/2 cup of the ricotta mixture. And fold in half (it should look like a taco).

Step 4: Garnish your pancakes with powdered sugar, whipped cream, and mini chocolate chips (more of this if you prefer). Serve and enjoy!

 

There is nothing better than a nice homemade tortilla. Who says you need to buy everything in department stores? Now, this recipe will not only make you feel good about yourself because you made something from scratch but it is also a way of being productive in times like this. Oh yeah, you read the title right. It only involves 5 basic ingredients. I didn’t know that it only takes 5 ingredients to make the perfect tortilla. Thanks to my dear friend for teaching me how to make it. Now, it is my time to share this with you. I usually use a tortilla for a pizza base. It has a nice texture and crunch to it.

Give this one a try and invite your friends over after this pandemic. Maybe open some beers, talk about happy times. Ahh, it’s gonna be awesome!

Have fun with this recipe and stay safe!

Ingredients

3 cups all-purpose flour

1 tsp. kosher salt

1 tsp. baking powder

1/3 cup canola oil or Crisco or butter (Crisco works best)

1 cup of warm water

Instructions

Combine flour, baking powder, and salt in the bowl of the stand mixer. While the stand mixer is up and running, add in the water and oil. Mix it for 2-3 minutes until you achieve a smooth dough.

Place the dough into a cutting board. (Pour flour to the board to avoid the dough from sticking.) Divide into 16 equal pieces.

Roll each piece and slightly flatten.

Place a large skillet into the stove and turn to over medium-heat while the dough is resting for 15 minutes.  Roll one ball of dough at a time. (Use a rolling pin to make it into thin circles.)

Cook the tortillas for about 1-2 minutes then flip and cook the other side 30 seconds.

Move the cooked tortillas to a clean plate. Repeat the process with the remainder of the dough. Enjoy!

Perfect Homemade Flour Tortillas (Only 5 Ingredients)

Rebecca There is nothing better than a nice homemade tortilla. Who says you need to buy everything in department stores? Now, this recipe will not only make you feel good about… Main Dish Recipes Perfect Homemade Flour Tortillas (Only 5 Ingredients) European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups all-purpose flour
• 1 tsp. kosher salt
• 1 tsp. baking powder
• 1/3 cup canola oil or Crisco or butter (Crisco works best)
• 1 cup of warm water

Instructions

Combine flour, baking powder, and salt in the bowl of the stand mixer. While the stand mixer is up and running, add in the water and oil. Mix it for 2-3 minutes until you achieve a smooth dough.

Place the dough into a cutting board. (Pour flour to the board to avoid the dough from sticking.) Divide into 16 equal pieces.

Roll each piece and slightly flatten.

Place a large skillet into the stove and turn to over medium-heat while the dough is resting for 15 minutes.  Roll one ball of dough at a time. (Use a rolling pin to make it into thin circles.)

Cook the tortillas for about 1-2 minutes then flip and cook the other side 30 seconds.

Move the cooked tortillas to a clean plate. Repeat the process with the remainder of the dough. Enjoy!

This recipe is a hit! I get to make this twice in a week because my kids love and crave for it always! It’s so satisfyingly delicious, you would want more!

INGREDIENTS

COOKIE CRUST

24 whole Oreo cookies

6 tablespoons of melted butter

Pinch of kosher salt

CHOCOLATE CHEESECAKE

4 (8-oz.) packages of cream cheese, softened to room temperature

3/4 cup granulated sugar

1/2 cup packed light brown sugar

1/4 cup cocoa powder

1/4 teaspoon kosher salt

4 large eggs

9 oz. bittersweet chocolate, chopped and melted

CHOCOLATE GANACHE

1 1/2 cup of chocolate chips

3/4 cup heavy cream

Chocolate shavings, for garnish

DIRECTIONS

Ready the oven. Preheat to 350 degrees and place an oven rack in the middle of the oven.

To make the crust. Place the Oreos inside a large Ziploc bag. Crush them until it forms a fine crumb (you can use a food processor with a metal blade, too). Transfer the Oreo crumbs into a bowl, pour the melted butter, and add salt. Stir until crumbs are moist and coated completely.

For the cheesecake. Use a hand mixer (or stand mixer) to beat the cream cheese, sugars, cocoa powder, and salt until smooth. Add the eggs one at a time, make sure to beat in between each addition. Then, fold in the melted chocolate.

Grease a 9-inch springform pan with a  cooking spray. Pour and press the Oreo mixture in the pan and press 1/3 of the way up the sides, make sure it is tightly packed. Now, pour the cheesecake filling evenly over the crust.

Bake the cheesecake for an hour and 15 minutes or until only somewhat jiggly in the center. You can use a water bath to make sure the top of the cheesecake does not crack, just wrap the outside o the pan with aluminum foil before putting it in the baking dish. Place on the oven rack, then pour enough boiling water reaching half of the pan. And follow baking instruction. (If you use a water bath, make sure to remove the foil before putting inside the fridge until completely chilled, around 4 hours or overnight.)

To make the ganache, place the chocolate chips in a medium heatproof bowl. Set aside. In a small saucepan, place the heavy cream and heat over medium heat. Turn off the heat once bubbles begin to appear around the edge of the pan. Carefully pour the hot cream over the chocolate chips, constantly whisking until the sauce is smooth.

Now pour the ganache over the top of the cake. Decorate with chocolate shavings, then refrigerate for another 10 minutes to let the ganache set.

Death By Chocolate Cheesecake

Rebecca This recipe is a hit! I get to make this twice in a week because my kids love and crave for it always! It’s so satisfyingly delicious, you would want… Main Dish Recipes Death By Chocolate Cheesecake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• COOKIE CRUST
• 24 whole Oreo cookies
• 6 tablespoons of melted butter
• Pinch of kosher salt
• CHOCOLATE CHEESECAKE
• 4 (8-oz.) packages of cream cheese, softened to room temperature
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup cocoa powder
• 1/4 teaspoon kosher salt
• 4 large eggs
• 9 oz. bittersweet chocolate, chopped and melted
• CHOCOLATE GANACHE
• 1 1/2 cup of chocolate chips
• 3/4 cup heavy cream
• Chocolate shavings, for garnish

Instructions

Ready the oven. Preheat to 350 degrees and place an oven rack in the middle of the oven.

To make the crust. Place the Oreos inside a large Ziploc bag. Crush them until it forms a fine crumb (you can use a food processor with a metal blade, too). Transfer the Oreo crumbs into a bowl, pour the melted butter, and add salt. Stir until crumbs are moist and coated completely.

For the cheesecake. Use a hand mixer (or stand mixer) to beat the cream cheese, sugars, cocoa powder, and salt until smooth. Add the eggs one at a time, make sure to beat in between each addition. Then, fold in the melted chocolate.

Grease a 9-inch springform pan with a  cooking spray. Pour and press the Oreo mixture in the pan and press 1/3 of the way up the sides, make sure it is tightly packed. Now, pour the cheesecake filling evenly over the crust.

Bake the cheesecake for an hour and 15 minutes or until only somewhat jiggly in the center. You can use a water bath to make sure the top of the cheesecake does not crack, just wrap the outside o the pan with aluminum foil before putting it in the baking dish. Place on the oven rack, then pour enough boiling water reaching half of the pan. And follow baking instruction. (If you use a water bath, make sure to remove the foil before putting inside the fridge until completely chilled, around 4 hours or overnight.)

To make the ganache, place the chocolate chips in a medium heatproof bowl. Set aside. In a small saucepan, place the heavy cream and heat over medium heat. Turn off the heat once bubbles begin to appear around the edge of the pan. Carefully pour the hot cream over the chocolate chips, constantly whisking until the sauce is smooth.

Now pour the ganache over the top of the cake. Decorate with chocolate shavings, then refrigerate for another 10 minutes to let the ganache set.

Because of my busy schedule, I am always looking for quick and simple dinner ideas like this Chicken Bacon Ranch Casserole. My kids just love this dish! I usually get off work around 6 pm. I get home around 6:30 pm so I have about and 1 hr. to prepare and cook food. This is just one of those dishes that I cook on weekdays. We call it on Casserole Tuesday. Aside from the easy and instructions, the ingredients are so simple as well that you can find it at any grocery store. Just by smelling it would make you want to eat more than usual. So, control yourself. Kidding aside, Give this one a try and save a lot of time. I know you are busy too. You don’t want to stress over preparing and cooking dinner when you get home. You want to be ready to go to bed by 9 pm, right?

INGREDIENTS

10 oz Rotini, cooked and drained

12 oz Alfredo Sauce

1/3 cup Ranch Dressing

2 1/2 cup cooked and diced Chicken

1 cup shredded Mozzarella Cheese

1 cup shredded Cheddar Cheese

7 strips bacon, cooked and chopped

HOW TO MAKE CHICKEN BACON RANCH CASSEROLE

Step 1: Ready the oven. Preheat to 350 degrees.

Step 2: In a medium bowl, combine the alfredo sauce and ranch dressing.

Step 3: In another bowl, mix the shredded Mozzarella Cheese and Cheddar Cheese.

Step 4: Prepare the casserole. Rub with butter the bottom and sides of the casserole dish.

Step 5: Place half of the pasta and chicken in the prepared dish and top with half of the sauce.

Step 6: Stir the pasta and chicken to combine. Sprinkle with the other half of the cheese.

Step 7: Add the remaining of the pasta and chicken. Top with the remaining half of the sauce.

Step 8: Generously top the casserole with cheese and bacon.

Step 9: Cover and place inside the oven. Bake for 30 minutes or until the cheese is melted.

CHICKEN BACON RANCH CASSEROLE

Rebecca Because of my busy schedule, I am always looking for quick and simple dinner ideas like this Chicken Bacon Ranch Casserole. My kids just love this dish! I usually get… Main Dish Recipes CHICKEN BACON RANCH CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 17 voted )

Ingredients

• 10 oz Rotini, cooked and drained
• 12 oz Alfredo Sauce
• 1/3 cup Ranch Dressing
• 2 1/2 cup cooked and diced Chicken
• 1 cup shredded Mozzarella Cheese
• 1 cup shredded Cheddar Cheese
• 7 strips bacon, cooked and chopped

Instructions

Step 1: Ready the oven. Preheat to 350 degrees.

Step 2: In a medium bowl, combine the alfredo sauce and ranch dressing.

Step 3: In another bowl, mix the shredded Mozzarella Cheese and Cheddar Cheese.

Step 4: Prepare the casserole. Rub with butter the bottom and sides of the casserole dish.

Step 5: Place half of the pasta and chicken in the prepared dish and top with half of the sauce.

Step 6: Stir the pasta and chicken to combine. Sprinkle with the other half of the cheese.

Step 7: Add the remaining of the pasta and chicken. Top with the remaining half of the sauce.

Step 8: Generously top the casserole with cheese and bacon.

Step 9: Cover and place inside the oven. Bake for 30 minutes or until the cheese is melted.

Thank you, Greece for this amazing Balaklava recipe! Ever since I tasted this amazingly delicious dessert, I said, I needed to know how to make it. Good thing I went to Greece last year and talked to some pastry chefs and asked for this recipe. Try this out! Another good thing about this is the filo dough. You can buy this at any department store in your area. It is not hard to find.

I usually let it sit overnight at room temperature so the honey can soften the layers. You would have that incredible texture to it. Oh man, looking at this picture just makes me want to bake it again! Let’s do it together! Have fun baking!

Ingredients

1 (16 oz.) package filo pastry dough, thawed

13 tbsp. melted unsalted butter, divided

4 cups walnuts, chopped finely

1 tsp. cinnamon

1 cup white sugar

2 tbsp. fresh lemon juice

3/4 cup water

1/2 cup pure honey

How to make Old Fashioned Baklava

Cut the filo pastry to 13 x 9 inches. Then, cover with a damp towel.

Grease with 1tbsp. melted butter the 13×9 inch baking dish. Set aside.

In a medium saucepan, combine the lemon juice, sugar, water, and hone. Turn the heat to medium-high and let it boil. Continue stirring for the sugar to be dissolved.

Reduce the heat to medium-low and let it simmer for 4 minutes. Don’t stir.

Move the pan away from the heat and let it cool.

Ready the oven. preheat to 325 degrees F.

Put the walnuts in a food processor until finely chopped.

In a medium bowl, add cinnamon and chopped walnuts then stir.

Place 10 filo sheets into the baking dish. (Lay one filo at a time.) Brush melted butter in between the layers of the sheets. Sprinkle about 3/4 cup of the walnut and cinnamon mixture on top of the dough. (Make sure to spread it to even layer.)

Place 5 sheets of filo dough on top of the walnut and cinnamon mixture. Brush in between layers with melted butter then sprinkles with 3/4 cup of the walnut and cinnamon mixture.

Do this procedure repeatedly until the walnut and cinnamon mixture is all used up. Lay 10 sheets of buttered filo dough on top.

Brush the top layer with melted butter. Slice into 1 1/2 inch strips. Slice diagonally to form a diamond-shaped look.

Bake in the oven for 1hr and 25 minutes uncovered or until the color turns golden.

Drizzle the top layer evenly with cooled honey syrup right after you remove it from the oven.

Let it cool before serving. Enjoy!

Old Fashioned Baklava

Rebecca Thank you, Greece for this amazing Balaklava recipe! Ever since I tasted this amazingly delicious dessert, I said, I needed to know how to make it. Good thing I went… Main Dish Recipes Old Fashioned Baklava European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (16 oz.) package filo pastry dough, thawed
• 13 tbsp. melted unsalted butter, divided
• 4 cups walnuts, chopped finely
• 1 tsp. cinnamon
• 1 cup white sugar
• 2 tbsp. fresh lemon juice
• 3/4 cup water
• 1/2 cup pure honey

Instructions

Cut the filo pastry to 13 x 9 inches. Then, cover with a damp towel.

Grease with 1tbsp. melted butter the 13x9 inch baking dish. Set aside.

In a medium saucepan, combine the lemon juice, sugar, water, and hone. Turn the heat to medium-high and let it boil. Continue stirring for the sugar to be dissolved.

Reduce the heat to medium-low and let it simmer for 4 minutes. Don't stir.

Move the pan away from the heat and let it cool.

Ready the oven. preheat to 325 degrees F.

Put the walnuts in a food processor until finely chopped.

In a medium bowl, add cinnamon and chopped walnuts then stir.

Place 10 filo sheets into the baking dish. (Lay one filo at a time.) Brush melted butter in between the layers of the sheets. Sprinkle about 3/4 cup of the walnut and cinnamon mixture on top of the dough. (Make sure to spread it to even layer.)

Place 5 sheets of filo dough on top of the walnut and cinnamon mixture. Brush in between layers with melted butter then sprinkles with 3/4 cup of the walnut and cinnamon mixture.

Do this procedure repeatedly until the walnut and cinnamon mixture is all used up. Lay 10 sheets of buttered filo dough on top.

Brush the top layer with melted butter. Slice into 1 1/2 inch strips. Slice diagonally to form a diamond-shaped look.

Bake in the oven for 1hr and 25 minutes uncovered or until the color turns golden.

Drizzle the top layer evenly with cooled honey syrup right after you remove it from the oven.

Let it cool before serving. Enjoy!

Take your hotdogs to the next level! Instead of just frying it like the conventional way, I discovered a dish that would give it a more appealing look and taste to it. This is the best seller in our house. Every time I make this amazing dish, my kids can’t get enough of it. They would go back and forth to the kitchen and see if I’m done baking. The good thing about this dish is that you can find the ingredients in your fridge. They are usually the ones you pick up when you are in the grocery store. Did I mention that it smells really good? Yes! and once you bite into that creamy dough, you just know that you did the right thing by following these simple steps. So, what are you waiting for? It’s time to bake! Enjoy!

INGREDIENTS

4 HOT DOGS

4 STRING CHEESE (CHEDDAR)

1 CAN PILLSBURY PIZZA DOUGH

1 CAN CHILI (15 OZ.)

1/4 CUP OF BUTTER, MELTED

1 TSP. GARLIC POWDER

1 TSP. FRESH PARSLEY

How to make Chili Cheese Dog

Step1: Ready the oven. Preheat to 375 degrees F.

Step 2: Place chili into a 6 x 10-inch or 7 x 11-inch pan.

Step 3: Remove wrappers and cut the cheese in half lengthwise sizes. Set aside.

Ste 4: Roll out the pizza dough and cut into 4 equal portions.

Step 5: Sandwich the hotdogs and put cheddar into 2 sides. From the side end, begin to wrap the bundle into the dough to cover the whole length of the hotdog.

Step 6: Seam side down, place in the pan with the chili.

Step 7: When all the hotdogs are completely covered in dough, place in the oven, and bake for 20-25 minutes or until the top of the dough is golden brown.

Step 8: In a small bowl, mix the garlic, parsley, and melted butter. Brush mixture at the top of the hotdogs. Serve and enjoy!

Chili Cheese Dog Bake!

Rebecca Take your hotdogs to the next level! Instead of just frying it like the conventional way, I discovered a dish that would give it a more appealing look and taste… Main Dish Recipes Chili Cheese Dog Bake! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 HOT DOGS
• 4 STRING CHEESE (CHEDDAR)
• 1 CAN PILLSBURY PIZZA DOUGH
• 1 CAN CHILI (15 OZ.)
• 1/4 CUP OF BUTTER, MELTED
• 1 TSP. GARLIC POWDER
• 1 TSP. FRESH PARSLEY

Instructions

Step1: Ready the oven. Preheat to 375 degrees F.

Step 2: Place chili into a 6 x 10-inch or 7 x 11-inch pan.

Step 3: Remove wrappers and cut the cheese in half lengthwise sizes. Set aside.

Ste 4: Roll out the pizza dough and cut into 4 equal portions.

Step 5: Sandwich the hotdogs and put cheddar into 2 sides. From the side end, begin to wrap the bundle into the dough to cover the whole length of the hotdog.

Step 6: Seam side down, place in the pan with the chili.

Step 7: When all the hotdogs are completely covered in dough, place in the oven, and bake for 20-25 minutes or until the top of the dough is golden brown.

Step 8: In a small bowl, mix the garlic, parsley, and melted butter. Brush mixture at the top of the hotdogs. Serve and enjoy!