Main Dish Recipes

Sometimes I ask myself, what could be that one thing or reason that can bring everyone together? The past holidays were not the same as I remembered it to be. So this year, I want to bring back that feeling of completeness, pure joy. A few weeks ago, I posted that I will be making everyone’s favorite, French Silk Pie, and guess what? Everyone’s thrilled and excited, they are all coming over! Well, who can say no this beauty? It’s so creamy and smooth. Although, it does take time to make it’s all worth it!

What We Need For French Silk Pie

Pie:

Eggs

Sugar

Bittersweet chocolate

Butter

Whipping cream

Powdered sugar

Vanilla

Chocolate pie crust

Garnishment:

Whipping cream

Chocolate slivers

How to make French Silk Pie

On top of a double boiler, place the eggs, sugar, and 1 tablespoon of water.

Give It a good mix until the eggs are light yellow (usually it take 3-5 minutes).

Now, place the top broiler pan over the bottom broiler pan that has water in it.

Cook until the mixture is nice and thick or for 6-8 minutes, keep stirring.

The cooking time may take longer depending on your stove. For some it will take 20-25 minutes, so be patient because but it is worth the wait!

Once cooked. Remove the pan from the heat. Then, add the chocolates.

Put the top broiler back over the bottom broiler pan and cook for another 2 minutes. Keep stirring.

Place in the fridge until completely cooled.

Remove from the fridge. Add the butter and beat until smooth.

Place 1 cup of cream in a mixing bowl, whip until stiff peaks form, then add 3 tablespoons of powdered sugar and vanilla.

Pour into the chocolate mixture.

Combine and pour everything into the pie crust.

Garnish

In a mixing bowl, whip the other cup of the cream, then add the powdered sugar and vanilla.

Use a potato peeler, shave off pieces of a chocolate bar to sprinkle on top of the cake.

French Silk Pie

Rebecca Sometimes I ask myself, what could be that one thing or reason that can bring everyone together? The past holidays were not the same as I remembered it to be.… Main Dish Recipes French Silk Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Pie:
• Eggs
• Sugar
• Bittersweet chocolate
• Butter
• Whipping cream
• Powdered sugar
• Vanilla
• Chocolate pie crust
• Garnishment:
• Whipping cream
• Chocolate slivers

Instructions

On top of a double boiler, place the eggs, sugar, and 1 tablespoon of water.

Give It a good mix until the eggs are light yellow (usually it take 3-5 minutes).

Now, place the top broiler pan over the bottom broiler pan that has water in it.

Cook until the mixture is nice and thick or for 6-8 minutes, keep stirring.

The cooking time may take longer depending on your stove. For some it will take 20-25 minutes, so be patient because but it is worth the wait!

Once cooked. Remove the pan from the heat. Then, add the chocolates.

Put the top broiler back over the bottom broiler pan and cook for another 2 minutes. Keep stirring.

Place in the fridge until completely cooled.

Remove from the fridge. Add the butter and beat until smooth.

Place 1 cup of cream in a mixing bowl, whip until stiff peaks form, then add 3 tablespoons of powdered sugar and vanilla.

Pour into the chocolate mixture.

Combine and pour everything into the pie crust.

Garnish

In a mixing bowl, whip the other cup of the cream, then add the powdered sugar and vanilla.

Use a potato peeler, shave off pieces of a chocolate bar to sprinkle on top of the cake.

Oh, blueberries! They’re gorgeous and delicious. I used to eat them as is but learned that they’re perfect to incorporate as well in a variety of recipes. Just like blueberry soda (which is super delish), or this Blueberry Upside Down Cake. I love all sorts of cake but this one is my favorite. The berries are cook in the bottom of the cake pan, then flipped over to cover the cake in a thick topping of caramelized blueberries. A deliciously rich cake soaked in blueberries! I can never ask for any better cake than this. And it is very easy to make.

Ingredients

1/3 c brown sugar

2 Tbsp. butter

1 1/2 c blueberries

2 eggs, separated into whites and yolks

3/4 c sugar

1/2 c butter

1 tsp. vanilla

1 1/2 c flour

2 tsp. baking powder

1/2 tsp. salt

1/2 c milk

How to make Blueberry Upside Down Cake

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

Step 2: To make the topping. In a small saucepan, cook the brown sugar and 2 tablespoons of butter until melted and sugar is dissolved.

Step 3: Prepare a 9-inch cake pan by spraying it with cooking spray. Pour the sugar and butter mixture, make sure to coat the bottom of the pan.

Step 4: In a single layer, top the sugar and butter mixture with fresh blueberries.

Step 5: You have to separate the egg whites and yolk. Place egg whites in a bowl, and beat at high speed until stiff peaks form. Set aside for later use.

Step 6: In a separate bowl, cream the sugar and 1/2 cup of butter. Add the egg yolks and beat well. Mix the vanilla.

Step 7: Combine the flour with the baking soda, add salt, and mix well.

Step 8: Alternately add the flour and milk to the batter.

Step 9: Now, fold the egg whites into the batter.

Step 10: Slowly pour the batter into the cake pan and spread evenly. The batter will be very thick (which is what you want), compared to a regular cake batter.

Step 11: Place in the oven. Bake for 55-60 minutes until the center of the cake is cooked.

Step 12: Remove from the oven. Let the cake cool in the pan for 15 minutes. Once cooled, flip the cake upside down onto the serving platter. Don’t remove the cake pan just yet for another 5-10 minutes to let the blueberries soak in.

Blueberry Upside Down Cake

Rebecca Oh, blueberries! They’re gorgeous and delicious. I used to eat them as is but learned that they’re perfect to incorporate as well in a variety of recipes. Just like blueberry… Main Dish Recipes Blueberry Upside Down Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/3 c brown sugar
• 2 Tbsp. butter
• 1 1/2 c blueberries
• 2 eggs, separated into whites and yolks
• 3/4 c sugar
• 1/2 c butter
• 1 tsp. vanilla
• 1 1/2 c flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c milk

Instructions

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

Step 2: To make the topping. In a small saucepan, cook the brown sugar and 2 tablespoons of butter until melted and sugar is dissolved.

Step 3: Prepare a 9-inch cake pan by spraying it with cooking spray. Pour the sugar and butter mixture, make sure to coat the bottom of the pan.

Step 4: In a single layer, top the sugar and butter mixture with fresh blueberries.

Step 5: You have to separate the egg whites and yolk. Place egg whites in a bowl, and beat at high speed until stiff peaks form. Set aside for later use.

Step 6: In a separate bowl, cream the sugar and 1/2 cup of butter. Add the egg yolks and beat well. Mix the vanilla.

Step 7: Combine the flour with the baking soda, add salt, and mix well.

Step 8: Alternately add the flour and milk to the batter.

Step 9: Now, fold the egg whites into the batter.

Step 10: Slowly pour the batter into the cake pan and spread evenly. The batter will be very thick (which is what you want), compared to a regular cake batter.

Step 11: Place in the oven. Bake for 55-60 minutes until the center of the cake is cooked.

Step 12: Remove from the oven. Let the cake cool in the pan for 15 minutes. Once cooled, flip the cake upside down onto the serving platter. Don't remove the cake pan just yet for another 5-10 minutes to let the blueberries soak in.

Two of my favorites are bacon and cheese. I just can’t live without them! If you will ask me to describe a perfect breakfast, it’ll be bacon, cheese, and perfectly scrambled eggs (with freshly brewed coffee, of course!). Now, I’m getting hungry again. And if you are me, who loves to eat, I am sure you’ll go crazy with this recipe I’m about to share with you all. And speaking of breakfast, this meal is perfect (even for brunch!).

This Bacon, Egg, and Cheese Biscuit is very easy to make and it is so good, your family will be asking for more!

Ingredients

8 eggs, you may also use egg substitute or egg whites

3 tbs of 2% milk

5 slices American cheese made with 2% milk (or use ¾ cup reduced-fat shredded cheddar cheese)

8 slices of center-cut bacon, uncooked

1 ½- 7.5 oz cans of buttermilk biscuits *see notes*

Salt & Pepper

Cooking Spray

How to make Bacon, Egg, and Cheese Biscuit Bake

Ready the oven. Preheat to 350 degrees.

In a skillet, fry 8 slices of bacon.

Place the eggs, milk, and salt and pepper in a medium bowl. Whisk together.

Remove the bacon from the pan, and chop into small pieces.

Add half of the chopped bacon in the same bowl with the eggs. Stir in the cut biscuits.

Grease a 9 x 13-inch casserole dish. Pour the mixture onto the greased pan and spread evenly.

Place in the preheated oven. Bake for 20 minutes, uncovered.

Grab 5 slices of American cheese. Cut them into small bite-size squares (you can use 3/4 cups of shredded cheddar, too). Set aside.

Once done baking. Remove the dish from the oven. Scatter the remaining bacon and the shredded or cut cheese on top. Place dish in the oven, then, bake for another 10 minutes.

Cut the baked bacon, egg, and cheese into six slices, serve, and enjoy!

Bacon, Egg, and Cheese Biscuit Bake

Rebecca Two of my favorites are bacon and cheese. I just can’t live without them! If you will ask me to describe a perfect breakfast, it’ll be bacon, cheese, and perfectly… Main Dish Recipes Bacon, Egg, and Cheese Biscuit Bake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 127 voted )

Ingredients

• 8 eggs, you may also use egg substitute or egg whites
• 3 tbs of 2% milk
• 5 slices American cheese made with 2% milk (or use ¾ cup reduced-fat shredded cheddar cheese)
• 8 slices of center-cut bacon, uncooked
• 1 ½- 7.5 oz cans of buttermilk biscuits *see notes*
• Salt & Pepper
• Cooking Spray

Instructions

Ready the oven. Preheat to 350 degrees.

In a skillet, fry 8 slices of bacon.

Place the eggs, milk, and salt and pepper in a medium bowl. Whisk together.

Remove the bacon from the pan, and chop into small pieces.

Add half of the chopped bacon in the same bowl with the eggs. Stir in the cut biscuits.

Grease a 9 x 13-inch casserole dish. Pour the mixture onto the greased pan and spread evenly.

Place in the preheated oven. Bake for 20 minutes, uncovered.

Grab 5 slices of American cheese. Cut them into small bite-size squares (you can use 3/4 cups of shredded cheddar, too). Set aside.

Once done baking. Remove the dish from the oven. Scatter the remaining bacon and the shredded or cut cheese on top. Place dish in the oven, then, bake for another 10 minutes.

Cut the baked bacon, egg, and cheese into six slices, serve, and enjoy!

One of the richest but most comfortable desserts ever is a pound cake. A slice of good pound cake can be related to everyone. Perhaps it reminds you of a young person or a loved one who bakes for you. The melt in your mouth strawberry buttermilk pound cake is quite awesome. The intensive flavour of strawberry and the ultra-moist cake make a winner. This melt is the last of a series of test pound cake recipes in your mouth strawberry buttermilk pound cake.

This cake is so simple and very, very tasty, especially eaten with a scoop of homemade vanilla ice cream while you’re resting and chilling with your family. The strawberries are chopped into the batter, small and folded. You compliment the dense cake very much. Do you know that when you eat a poundcake, your mouth begs for a little surprise and pleasure (and some juice in it)? Well, that’s what these juicy little strawberries are all about.

Ingredients:

1/2 cup shortening

1/2 cup butter

2 cups granulated sugar

3-ounce package strawberry gelatin I used Jello brand

5 large eggs at room temperature

1 c buttermilk at room temperature (you can use whole milk too)

3 cups all-purpose flour

1/2 teaspoon salt

2 and 1/2 teaspoon baking powder

1 tablespoon vanilla extract

Directions:

Sift together the flour, salt, and baking powder.

Preheat oven to about 325 degrees Prepare a 10-inch saucepan, then add either sugar or flour, with solid vegetable shortening.

Cream the shortening and add butter in a bowl of a standing blender. Add sugar and mix until it’s smooth.

Next, blend the eggs one by one until the batter is yellow. In the batter, add vanilla and mix.

Fill the flour mixture with strawberry gelatine. Whisk properly until combine

Add flour mixture to buttermilk alternately. Make sure to start and end with flour mixture.

Pour the batter and a smooth top into a bundt.

Cook for 65 to 70 minutes in a 325-degree oven.

Set aside the cake for 10-15 minutes or until it’s cool then carefully place it in the tray.

Melt in your Mouth Strawberry Buttermilk Pound Cake

Rebecca One of the richest but most comfortable desserts ever is a pound cake. A slice of good pound cake can be related to everyone. Perhaps it reminds you of a… Main Dish Recipes Melt in your Mouth Strawberry Buttermilk Pound Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 5 voted )

Ingredients

• 1/2 cup shortening
• 1/2 cup butter
• 2 cups granulated sugar
• 3-ounce package strawberry gelatin I used Jello brand
• 5 large eggs at room temperature
• 1 c buttermilk at room temperature (you can use whole milk too)
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 and 1/2 teaspoon baking powder
• 1 tablespoon vanilla extract

Instructions

Sift together the flour, salt, and baking powder.

Preheat oven to about 325 degrees Prepare a 10-inch saucepan, then add either sugar or flour, with solid vegetable shortening.

Cream the shortening and add butter in a bowl of a standing blender. Add sugar and mix until it's smooth.

Next, blend the eggs one by one until the batter is yellow. In the batter, add vanilla and mix.

Fill the flour mixture with strawberry gelatine. Whisk properly until combine

Add flour mixture to buttermilk alternately. Make sure to start and end with flour mixture.

Pour the batter and a smooth top into a bundt.

Cook for 65 to 70 minutes in a 325-degree oven.

Set aside the cake for 10-15 minutes or until it's cool then carefully place it in the tray.

These Samoa Cookie Bars are my favourite Girl Scout cookies’ version of a Samoa Cookie Bar. Three of my favourite flavours are in this tasty treat – caramel, Chocolate, and coconut. They’re perfect. While home-made Samoas cookies are spot-on for taste and texture, I do not put them in the ‘fast and easy’ category of dessert compared to the real deal.

Ingredients:

For Cookie Base:

1/2 cup sugar

3/4 cup butter, softened

1 large egg

1/2 tsp vanilla extract

2 cups all-purpose flour

1/4 tsp salt

For Toppings:

3 cups shredded coconut (sweetened or unsweetened)

12-oz good-quality chewy caramels

1/4 tsp salt

3 tbsp milk

10 oz. dark or semisweet chocolate (you can use chocolate chip)

Directions:

Preheat the oven about 350 degrees F. Grease lightly a 9 to 13-inch pot or line a parchment paper.

In a big bowl, cream sugar and butter together to make them fluffy, then beat in egg and vanilla. At low speed, beat the flour and salt gradually to crumple like wet sand. The dough doesn’t have to stick together. Pour the crumbly dough and make sure that it is placed into an even layer.

Bake until the base is set and edges are lightly browned for about 20-25 minutes. Before adding the toppings, cool completely on a wire rack.

Preheat the oven about 350 spread coconut evenly (preferably with sides) on a parchment-lined baking sheet toast for 20 min. and stir every five minutes or until the coconut turned golden. Cool in the baking sheet and stir often. Set aside.

Wrap off the caramels and add milk and salt to a large microwave-safe bowl. Cook 3-4 minutes high to help melt the caramel. Fold the toast with a spatula.

Put all over the shortbread base dollops of the topping. Spread it into one layer with the spatula. Allow topping to cool.

When chill, cut into 30 bars with either a large knife or a pizza cutter.

Melt the chocolate in a tiny bowl after cutting the bars. In 45 seconds, heat and blend thoroughly to prevent sparkling melted chocolate. Then dip into the chocolate the base of every bar and put on a clean wax piece. Transfer all the chocolate remaining into a tube or ziplock pouch, snip the corner and drop the chocolate bar.

Before storing in an airtight container, let chocolate set completely.

Dessert: Homemade Samoa Bars

Rebecca These Samoa Cookie Bars are my favourite Girl Scout cookies’ version of a Samoa Cookie Bar. Three of my favourite flavours are in this tasty treat – caramel, Chocolate, and… Main Dish Recipes Dessert: Homemade Samoa Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For Cookie Base:
• 1/2 cup sugar
• 3/4 cup butter, softened
• 1 large egg
• 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• For Toppings:
• 3 cups shredded coconut (sweetened or unsweetened)
• 12-oz good-quality chewy caramels
• 1/4 tsp salt
• 3 tbsp milk
• 10 oz. dark or semisweet chocolate (you can use chocolate chip)

Instructions

Preheat the oven about 350 degrees F. Grease lightly a 9 to 13-inch pot or line a parchment paper.

In a big bowl, cream sugar and butter together to make them fluffy, then beat in egg and vanilla. At low speed, beat the flour and salt gradually to crumple like wet sand. The dough doesn't have to stick together. Pour the crumbly dough and make sure that it is placed into an even layer.

Bake until the base is set and edges are lightly browned for about 20-25 minutes. Before adding the toppings, cool completely on a wire rack.

Preheat the oven about 350 spread coconut evenly (preferably with sides) on a parchment-lined baking sheet toast for 20 min. and stir every five minutes or until the coconut turned golden. Cool in the baking sheet and stir often. Set aside.

Wrap off the caramels and add milk and salt to a large microwave-safe bowl. Cook 3-4 minutes high to help melt the caramel. Fold the toast with a spatula.

Put all over the shortbread base dollops of the topping. Spread it into one layer with the spatula. Allow topping to cool.

When chill, cut into 30 bars with either a large knife or a pizza cutter.

Melt the chocolate in a tiny bowl after cutting the bars. In 45 seconds, heat and blend thoroughly to prevent sparkling melted chocolate. Then dip into the chocolate the base of every bar and put on a clean wax piece. Transfer all the chocolate remaining into a tube or ziplock pouch, snip the corner and drop the chocolate bar.

Before storing in an airtight container, let chocolate set completely.

In contrast to traditional banana bread recipes that require refined flour and a lot of processed sugar, this banana bread recipe is produced using 100% wheat flour.
Naturally, this banana bread comes with honey or maple syrup, which does not contain white sugar as trace elements. Finally, this recipe demands a reasonable quantity of good oil instead of whole butter sticks.

Banana bread is one of the classic American comfort food recipes that warmly fill and improves the entire house. As you can see, my home-made banana bread has many redeeming characteristics, mainly that it will not send blood sugar for one loop. However, you can keep all of them to yourself. Nobody can say this is healthy banana bread. You are only a few simple ingredients away from the best banana bread of all time with this healthy banana bread recipes. It is made from wheat flour and sweetened with natural honey. This banana bread is easily made vegan or gluten-free, and details on the recipe are available. This bread can be vegan (so free of dairy food and also free of an egg) or gluten-free through a couple of minor tweaks, which is perfect for people in a diet.

Ingredients:

2 cups whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar-free applesauce

3/4 cup honey

2 eggs, beaten

3 mashed overripe bananas

Directions:

Preheat the oven about 350 degrees F. Lightly grate 9×5 inch loaf pan.

Combine flour, soda, and salt in a large bowl. And combine apple sauce and sweetheart in a separate bowl. Mix the eggs and the mashed bananas well together. Combine the banana mix in the flour mixture, stir to moist. Then pour the batter in the pan.

Bake 60 to 65 minutes in a preheated oven until the toothpick inserted in the middle of the loaf pop out cleanly. Chill bread 10 minutes in a pan, and then turn to a wire rack.

Banana Bread with honey and applesauce instead of sugar & oil

Rebecca In contrast to traditional banana bread recipes that require refined flour and a lot of processed sugar, this banana bread recipe is produced using 100% wheat flour. Naturally, this banana… Main Dish Recipes Banana Bread with honey and applesauce instead of sugar & oil European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar-free applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 mashed overripe bananas

Instructions

Preheat the oven about 350 degrees F. Lightly grate 9x5 inch loaf pan.

Combine flour, soda, and salt in a large bowl. And combine apple sauce and sweetheart in a separate bowl. Mix the eggs and the mashed bananas well together. Combine the banana mix in the flour mixture, stir to moist. Then pour the batter in the pan.

Bake 60 to 65 minutes in a preheated oven until the toothpick inserted in the middle of the loaf pop out cleanly. Chill bread 10 minutes in a pan, and then turn to a wire rack.

For years, I have made this baked baked asparagus wrapped recipe, and I still had to put it on the blog. It was about time to change that. I realized that the asparagus was often smooth before the bacon had the opportunity to crisp. Then I found this recipe and it’s been one of my favourite asparagus and bacon recipes ever since. This easy-to-wrap bacon asparagus in the oven contains bacon stuff. All people love the easy appetizers of asparagus and bacon.

Asparagus is delicious by itself, but it is an irresistible culinary combination when you add bacon to the mix. These bundles of asparagus are so good that I often serve as the main course instead of a side dish. The recipe begins with fresh stalks of asparagus. I find the thicker asparagus twigs here work best because when you’re cooking bacon, they’re mushy if you use thin ones. Make sure that you share this recipe with your family.

Ingredients:

2 lb fresh asparagus, ends trimmed

12 slice bacon, uncooked

1/2 c light brown sugar

1/2 c butter

1 Tbsp soy sauce

1/2 tsp garlic salt

1/4 tsp freshly ground pepper

Directions:

Preheat the oven of about 400 degrees C.

Divide the asparagus spears into 12 bundles. Wrap 1 piece bacon around each bundle beginning 1/2 inch from the bottom of the tips. Put a toothpick on the bacon-wrapped to help the wrap stick. In a shallow baking pot, arrange the bundle.

In a medium casserole, combine the brown sugar and other ingredients; stirring occasionally the mixture in medium heat. Pour the mixture in the asparagus bundle.

Cook the bacon for approximately 25 to 30 minutes or until the spears are wilted.

This recipe works best with regularly cleaned bacon, and you take a lot more time to prepare thick and are at risk for overcooking your asparagus. The bacon must also be cooked and asparagus wrapped.

Bacon-Wrapped Asparagus

Rebecca For years, I have made this baked baked asparagus wrapped recipe, and I still had to put it on the blog. It was about time to change that. I realized… Main Dish Recipes Bacon-Wrapped Asparagus European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lb fresh asparagus, ends trimmed
• 12 slice bacon, uncooked
• 1/2 c light brown sugar
• 1/2 c butter
• 1 Tbsp soy sauce
• 1/2 tsp garlic salt
• 1/4 tsp freshly ground pepper

Instructions

Preheat the oven of about 400 degrees C.

Divide the asparagus spears into 12 bundles. Wrap 1 piece bacon around each bundle beginning 1/2 inch from the bottom of the tips. Put a toothpick on the bacon-wrapped to help the wrap stick. In a shallow baking pot, arrange the bundle.

In a medium casserole, combine the brown sugar and other ingredients; stirring occasionally the mixture in medium heat. Pour the mixture in the asparagus bundle.

Cook the bacon for approximately 25 to 30 minutes or until the spears are wilted.

This recipe works best with regularly cleaned bacon, and you take a lot more time to prepare thick and are at risk for overcooking your asparagus. The bacon must also be cooked and asparagus wrapped.

These little lemon brownies are so stunning that what they are called when you fall in love doesn’t matter. The texture is all soft, coffee, and slightly dense. The true flavour of lemon is expressed by the sweet, soft glaze and compliments the magically subtle layer of lemon brownie. It’s like a bite of fresh, sweet lemon’s sky.

You can serve them at room temperature easily and quickly to whip up. But, when you decide to chill them first, be prepared to give them out immediately to neighbours, friends, and strangers. I want to rejoice, they’re so good especially when chilled.

Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 9

Ingredients:

For Brownies:

1/2 cup unsalted butter, softened

3/4 cup flour

2 eggs, large

2 tablespoons lemon zest

2 tablespoons lemon juice

3/4 cup granulated sugar

1/4 teaspoon sea salt

For Glaze:

4 tablespoons lemon juice

8 teaspoons lemon zest

1 cup icing sugar

Directions:

Preheat the oven to 350 ° F.

For Brownies:

Grease with butter and put aside an 8×8-inch baking plate.

Two lemons and zest and juice, put aside.

Beat flour, sugar, salt, and softened butter until they were combined in the bowl of an electric mixer fitted with a paddle attachment.

Toss the eggs, lemon zest, and lemon juice together in a separate bowl. Pour into the meal, and beat at medium speed for 2 minutes until creamy and smooth.

Pour in the baking table and bake around the edges for 23 to 25 minutes.

Before glazing, allow cooling completely. Do not bake too much or dry the bars.

For Glazing:

Combine the powdered sugar and lemon zest, stir and whisk. Spread the glaze with a spatula (rubberize spatula is preferred) over the brownies and let them set.

Cut it into bars before serving

This recipe gives the soft, chewy lemony brownies a very thin, light layer of sweet lemon glaze. If you want more glaze, double the recipe

Lemony Lemon Brownies

Rebecca These little lemon brownies are so stunning that what they are called when you fall in love doesn’t matter. The texture is all soft, coffee, and slightly dense. The true… Main Dish Recipes Lemony Lemon Brownies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 8 voted )

Ingredients

• For Brownies:
• 1/2 cup unsalted butter, softened
• 3/4 cup flour
• 2 eggs, large
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 3/4 cup granulated sugar
• 1/4 teaspoon sea salt
• For Glaze:
• 4 tablespoons lemon juice
• 8 teaspoons lemon zest
• 1 cup icing sugar

Instructions

Preheat the oven to 350 ° F.

For Brownies:

Grease with butter and put aside an 8x8-inch baking plate.

Two lemons and zest and juice, put aside.

Beat flour, sugar, salt, and softened butter until they were combined in the bowl of an electric mixer fitted with a paddle attachment.

Toss the eggs, lemon zest, and lemon juice together in a separate bowl. Pour into the meal, and beat at medium speed for 2 minutes until creamy and smooth.

Pour in the baking table and bake around the edges for 23 to 25 minutes.

Before glazing, allow cooling completely. Do not bake too much or dry the bars.

For Glazing:

Combine the powdered sugar and lemon zest, stir and whisk. Spread the glaze with a spatula (rubberize spatula is preferred) over the brownies and let them set.

Cut it into bars before serving

This recipe gives the soft, chewy lemony brownies a very thin, light layer of sweet lemon glaze. If you want more glaze, double the recipe

“Scampi” is one of those words that makes my heart beat faster. You can’t easily forget it has such a savoury, garlic buttery taste. Easily use shrimp in this recipe, but shrimp, depending on where you live, are expensive and sometimes difficult to find. This recipe uses chicken, instead, and who doesn’t like a good chicken? This fine chicken recipe will certainly become your household’s quick favourite. It does not light up on the flavour of calories and fat, particularly with that rich lemon wine sauce.

Ingredients:

6 ounces dry whole-grain spaghetti or angel hair pasta

1 pound chicken, cut into small pieces

2 T lemon juice, divided

A little salt and pepper

⅓ c reduced-fat butter or Smart Balance Light

¼ t salt

Fresh ground pepper, to taste

1 T fresh garlic, minced

¾ c white wine (see tip)

¼ c reduced-sodium chicken broth

1 tsp all-purpose flour

Chives for garnish, optional

Directions:

Prepare the pasta, follow as directed by the package.

Pour 1 tbsp of lemon juice and some salt and pepper on chicken. In a large nonstick with spray and heat over medium heat.

Add chicken pieces and cook on either side for 4 minutes or until finished. Take the chicken to a plate and put it aside.

Wipe the pot with a towel in paper and coat it with extra cooking spray. In the pot, add butter, salt, potatoes, and garlic. Stir occasionally for one minute. In a bowl, add wine, chicken broth, and 1 tablespoon of lemon juice leftover. Cook it in medium-high heat until boiling begins.

Turn heat into medium and cook until the mixture is reduced to around 3⁄4 cup for about 2 to 3 minutes.

Add a meal to the sauce and mix it with a whisk. Saute for about 1-minute over medium heat. Mix cooked chicken, mix until thoroughly heated.

Tip:

You can replace white wine with additional reduced-sodium chicken broth

ITALIAN CHICKEN SCAMPI RECIPE

Rebecca “Scampi” is one of those words that makes my heart beat faster. You can’t easily forget it has such a savoury, garlic buttery taste. Easily use shrimp in this recipe,… Main Dish Recipes ITALIAN CHICKEN SCAMPI RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 ounces dry whole-grain spaghetti or angel hair pasta
• 1 pound chicken, cut into small pieces
• 2 T lemon juice, divided
• A little salt and pepper
• ⅓ c reduced-fat butter or Smart Balance Light
• ¼ t salt
• Fresh ground pepper, to taste
• 1 T fresh garlic, minced
• ¾ c white wine (see tip)
• ¼ c reduced-sodium chicken broth
• 1 tsp all-purpose flour
• Chives for garnish, optional

Instructions

Prepare the pasta, follow as directed by the package.

Pour 1 tbsp of lemon juice and some salt and pepper on chicken. In a large nonstick with spray and heat over medium heat.

Add chicken pieces and cook on either side for 4 minutes or until finished. Take the chicken to a plate and put it aside.

Wipe the pot with a towel in paper and coat it with extra cooking spray. In the pot, add butter, salt, potatoes, and garlic. Stir occasionally for one minute. In a bowl, add wine, chicken broth, and 1 tablespoon of lemon juice leftover. Cook it in medium-high heat until boiling begins.

Turn heat into medium and cook until the mixture is reduced to around 3⁄4 cup for about 2 to 3 minutes.

Add a meal to the sauce and mix it with a whisk. Saute for about 1-minute over medium heat. Mix cooked chicken, mix until thoroughly heated.

Tip:

You can replace white wine with additional reduced-sodium chicken broth

The Texas Turtle Sheet Cake is easy to make and easy to eat mouthwatering cakes due to its amazement. You don’t seem to think that there are people who haven’t tasted the glory of Texas Turtles, but let this awesomely delicious Texas turtle sheet cake make any kind of iterations on this classic. I often like my frosting a bit on the thick side but it’s the perfect thin layer that’s so delicious and adds only the perfect sauciness to the cake.

Ingredients:

For the cake:

2 cups self-rising flour

2 cups granulated sugar

1 cup butter

1 cup strong black coffee

⅓ cup unsweetened cocoa powder

2 eggs

½ cup buttermilk

For chocolate frost:

¼ cup butter

3 tablespoons unsweetened cocoa

4 tbsp buttermilk ( there are instances where an additional tablespoon or two may be needed)

2 to 2½ cups powdered sugar

½ cup chopped pecans

1 cup semi-sweet chocolate chips

½ cup caramel sauce, to drizzle

Directions:

Prepare the oven by preheating it about 350 degrees.

Grease and flour in a big baking pan of 13 to 9-inch.

Combine self-stretching flour with granulated sugar in a large bowl – set aside. Use a large spoon to combine the two ingredients, make sure that it is combined properly.

In a medium saucepan, combine 1 c of butter, 1⁄2 of cocoa, and 1 c of coffee.

Stir often the butter, cocoa, and coffee until it boils. Remove from heat when this mixture is boiling.

Now add the chocolate blend to the sugar/flour combination.

Combine mixtures with a medium-speed hand-held mixer to completely mix.

Add the eggs and the 1/2 c of buttermilk. Beat about another minute, until mixed well. In the prepared pan, pour the batter.

Bake 25-30 minutes. Cleanly should come out a toothpick or a fork in the middle of the cake.

For the chocolate frosting:

Combine 1⁄4 cup butter, 3 tbsp of unsweetened cocoa powder and 4 tbsp of buttermilk in a medium saucepan. Stir it constantly with medium heat until it boils.

Add and mix in 2 c of powdered sugar with a wire whisk. If necessary, you could add more powdered sugar (1/4 cup a time), or more buttermilk (1 tablespoon each time) until you achieve your desired taste.

Spread the warm frosting (or pour) on the cake.

Sprinkle chops of pecan pieces and chocolate chips. The best way to do this while the frosting is still warm to slightly melt the chocolate chips.

Put the caramel sauce over the top just before serving.

TEXAS TURTLE SHEET CAKE

Rebecca The Texas Turtle Sheet Cake is easy to make and easy to eat mouthwatering cakes due to its amazement. You don’t seem to think that there are people who haven’t… Main Dish Recipes TEXAS TURTLE SHEET CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the cake:
• 2 cups self-rising flour
• 2 cups granulated sugar
• 1 cup butter
• 1 cup strong black coffee
• ⅓ cup unsweetened cocoa powder
• 2 eggs
• ½ cup buttermilk
• For chocolate frost:
• ¼ cup butter
• 3 tablespoons unsweetened cocoa
• 4 tbsp buttermilk ( there are instances where an additional tablespoon or two may be needed)
• 2 to 2½ cups powdered sugar
• ½ cup chopped pecans
• 1 cup semi-sweet chocolate chips
• ½ cup caramel sauce, to drizzle

Instructions

Prepare the oven by preheating it about 350 degrees.

Grease and flour in a big baking pan of 13 to 9-inch.

Combine self-stretching flour with granulated sugar in a large bowl – set aside. Use a large spoon to combine the two ingredients, make sure that it is combined properly.

In a medium saucepan, combine 1 c of butter, 1⁄2 of cocoa, and 1 c of coffee.

Stir often the butter, cocoa, and coffee until it boils. Remove from heat when this mixture is boiling.

Now add the chocolate blend to the sugar/flour combination.

Combine mixtures with a medium-speed hand-held mixer to completely mix.

Add the eggs and the 1/2 c of buttermilk. Beat about another minute, until mixed well. In the prepared pan, pour the batter.

Bake 25-30 minutes. Cleanly should come out a toothpick or a fork in the middle of the cake.

For the chocolate frosting:

Combine 1⁄4 cup butter, 3 tbsp of unsweetened cocoa powder and 4 tbsp of buttermilk in a medium saucepan. Stir it constantly with medium heat until it boils.

Add and mix in 2 c of powdered sugar with a wire whisk. If necessary, you could add more powdered sugar (1/4 cup a time), or more buttermilk (1 tablespoon each time) until you achieve your desired taste.

Spread the warm frosting (or pour) on the cake.

Sprinkle chops of pecan pieces and chocolate chips. The best way to do this while the frosting is still warm to slightly melt the chocolate chips.

Put the caramel sauce over the top just before serving.