Main Dish Recipes

This simple casserole recipe has ground beef and cheese. Your family will love a one-course meal. It’s great and is always a favourite of the crowd at all of our events. This casserole burrito is made with all the flavours of a burrito of beef and cheese. Both burritos, fried boobs, cheddar, and tortillas are part of the beef combinations. This baked burrito casserole version is a preferred one since it blends with plenty of tortillas and loaded with cheese all the wonderful aromas, and whoever tries this, always wants to have this recipe.

I love this dish most, it’s all the layering, taco meat, tortillas, beans, and a simple cream sauce, and natural cheese. It begins with ground beef, taco seasoning, and onion as in most taco nights. I’ll pick up a cane of mushroom soup cream from there. This may sound unusual, I can understand, so if your cream is not your thing, feel free to replace it.

Ingredients:

1 pound of ground beef

1 small onion, chopped

1 pack of taco seasoning

1 can refried beans

1 can cream of mushroom soup, undiluted

1/2 cup sour cream

1 pack large flour tortillas

2 1/2 c of shredded Mexican blend cheese

Directions:

Preheat the oven to 350 ° C.

Add the onion and ground beef in a large pot, cook until the beef is pink and dry.

Fill in the taco seasoning, refired, and heat the beans.

Combine the mushroom soup and the sour cream in a separate bowl. Spread half the soup in the base of a baking platter.

Add the in the top of the soup mixture a layer of 3 flour tortillas. You will have to cut and overlap the tortillas.

Spread the beef blend on the top layer and add a cup of cheese.

Repeat the procedure to the rest of the layers with the cheese.

Bake until cheese is well melted for about twenty minutes.

EASY BAKED BURRITO CASSEROLE RECIPE

Rebecca This simple casserole recipe has ground beef and cheese. Your family will love a one-course meal. It’s great and is always a favourite of the crowd at all of our… Main Dish Recipes EASY BAKED BURRITO CASSEROLE RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 6 voted )

Ingredients

• 1 pound of ground beef
• 1 small onion, chopped
• 1 pack of taco seasoning
• 1 can refried beans
• 1 can cream of mushroom soup, undiluted
• 1/2 cup sour cream
• 1 pack large flour tortillas
• 2 1/2 c of shredded Mexican blend cheese

Instructions

Preheat the oven to 350 ° C.

Add the onion and ground beef in a large pot, cook until the beef is pink and dry.

Fill in the taco seasoning, refired, and heat the beans.

Combine the mushroom soup and the sour cream in a separate bowl. Spread half the soup in the base of a baking platter.

Add the in the top of the soup mixture a layer of 3 flour tortillas. You will have to cut and overlap the tortillas.

Spread the beef blend on the top layer and add a cup of cheese.

Repeat the procedure to the rest of the layers with the cheese.

Bake until cheese is well melted for about twenty minutes.

Sometimes it’s difficult to let your family eat delicious and healthy foods, especially the young ones. But this recipe is a lifesaver, a healthy way to eat a light, delicious, and satisfying meal that will not jeopardize you and your family’s health. Every family has a classic dish prepared for holidays and family gatherings. Cheesy Broccoli and Rice Casserole are one of these easily made side dishes.

This dish also comes as a one-pot food, making it a quick way to treat your unexpected guests. It is also easy to prepare, it can be prepared and frozen a day or a month in advance. In that way, you can put ingredients to marinate, intensify, and improve the taste. Broccoli gives a nice crunchy factor, which is flavoured with rice all around. Cheese and soup are the sauce thickened to hold all the ingredients together.

This recipe is great too because it can be prepared before and placed in a freezer. You just need to cook the rice, add the rest of it and divide it into smaller dishes. When the time is the range for it to be prepared, cook for another 10 minutes if you put it in a freezer oven and make sure it is done. Quick and easy way to have this tasty broccoli dish in the kitchen for every occasion.

Ingredients:

2 cups cooked rice

2 (10 oz) boxes of chopped frozen broccoli (thawed)

2 (10 ¾ ounce) can cream of chicken soup (you can also use a combination of chicken and mushroom cream soup)

8 ounces shredded cheddar cheese

1 small chopped onion

2 tablespoons butter

Directions:

Melt the butter and add onion in a big saucepan cook until soft and yellowish.

Add the other ingredients and cook until the cheese is melted.

Once done, place in a saucepan (preferably 2 quarters saucepan dish).

Bake it without a cover on 350 degrees F for an hour.

Enjoy its delicate taste and serve.

Cheesy Broccoli and Rice Casserole

Rebecca Sometimes it’s difficult to let your family eat delicious and healthy foods, especially the young ones. But this recipe is a lifesaver, a healthy way to eat a light, delicious,… Main Dish Recipes Cheesy Broccoli and Rice Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 2 cups cooked rice
• 2 (10 oz) boxes of chopped frozen broccoli (thawed)
• 2 (10 ¾ ounce) can cream of chicken soup (you can also use a combination of chicken and mushroom cream soup)
• 8 ounces shredded cheddar cheese
• 1 small chopped onion
• 2 tablespoons butter

Instructions

Melt the butter and add onion in a big saucepan cook until soft and yellowish.

Add the other ingredients and cook until the cheese is melted.

Once done, place in a saucepan (preferably 2 quarters saucepan dish).

Bake it without a cover on 350 degrees F for an hour.

Enjoy its delicate taste and serve.

This pie has also a custard-like base, surrounded by whipped cream and toasted cocoa. Indeed, if you tasted this, you would no longer like the dessert from a restaurant. The results of the recipe are this delicate, especially if you a coconut lover, your preferred taste is thrown away by this recipe and your all-time cravings are satisfied.

Your coconut cream pie cravings don’t have to be sacrificed if you’re on a diet. This recipe is light and can be easily altered to weight losses. In replacement to sugar, you can use stevia or any other non-grinding sweetener that you are permitted to a diet that is easily used. Instead of regular whipped cream, you can use fat-free whipped cream. You can also eat this coconut cream pie by restricting the size of your portion and checking your calories.

Ingredients:

1 cup sweetened flaked coconut

3 c of half and half

2 eggs

3/4 cup white sugar

1/2 cup all-purpose cream

1/4 tsp salt

1 tsp vanilla

1 baked pie crust (9-inch)

1 cup whipped cream (frozen)

Directions:

Preheat the oven to 350 degrees F or 175 degrees Celsius.

Toast coconut, it is recommended to toast your cocoa before working on the cream filling. Toasted coconut makes the cream filling more enjoyable and adds a deep flavour and crunch. Take a tray for baking and cover with a baking sheet. Spread the coconut uniformly and leave it in the oven for 5 min to bake. Flip often until golden brown.

Prepare the filling of your coconut cream. This is done on a stove and needs a medium-sized pan. In the bowl, mix half of the beaten eggs, sugar, flour, and salt and mix well. Cook the mixture on low heat and boil it while mixing frequently, continue stirring for about 2 minutes then remove from the pan in the heat. Stir 3/4 cup of toasted coconut and vanilla extract. The rest of the cocoa toast is used in topping.

Put the filling in the crust and leave it in the fridge until it is firm for about 4 hours.

Once the pie is fully chilled, it is ready to top. Spread on the top surface a layer of frozen whipped cream and add toast coconut. The coconut cream pie is ready to satisfy the palates of your taste. Leave in the refrigerator until it is time to show your guests this delicacy.

Old Fashioned Coconut Cream Pie

Rebecca This pie has also a custard-like base, surrounded by whipped cream and toasted cocoa. Indeed, if you tasted this, you would no longer like the dessert from a restaurant. The… Main Dish Recipes Old Fashioned Coconut Cream Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup sweetened flaked coconut
• 3 c of half and half
• 2 eggs
• 3/4 cup white sugar
• 1/2 cup all-purpose cream
• 1/4 tsp salt
• 1 tsp vanilla
• 1 baked pie crust (9-inch)
• 1 cup whipped cream (frozen)

Instructions

Preheat the oven to 350 degrees F or 175 degrees Celsius.

Toast coconut, it is recommended to toast your cocoa before working on the cream filling. Toasted coconut makes the cream filling more enjoyable and adds a deep flavour and crunch. Take a tray for baking and cover with a baking sheet. Spread the coconut uniformly and leave it in the oven for 5 min to bake. Flip often until golden brown.

Prepare the filling of your coconut cream. This is done on a stove and needs a medium-sized pan. In the bowl, mix half of the beaten eggs, sugar, flour, and salt and mix well. Cook the mixture on low heat and boil it while mixing frequently, continue stirring for about 2 minutes then remove from the pan in the heat. Stir 3/4 cup of toasted coconut and vanilla extract. The rest of the cocoa toast is used in topping.

Put the filling in the crust and leave it in the fridge until it is firm for about 4 hours.

Once the pie is fully chilled, it is ready to top. Spread on the top surface a layer of frozen whipped cream and add toast coconut. The coconut cream pie is ready to satisfy the palates of your taste. Leave in the refrigerator until it is time to show your guests this delicacy.

This carrot cake recipe is incredible, you’ll get to experience making this from scratch, using your hands, no mixer required, and we will be using fresh carrots, too! This will be the most perfectly moist cake you’ll ever taste topped with a delightfully gorgeous cream cheese frosting. Oh, make sure to use just the right amount of spices so you’ll be able to taste all the flavours of the fresh carrots in every bite.

Ingredients

What you need to make the cake

1 1/3 cup all-purpose flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/2 tsp salt

3 eggs

1 cup granulated sugar

1 cup of vegetable oil

2 tsp vanilla extract

3 carrots – grated

1/2 cup raisins

1/2 cup crushed pecans

Frosting

4 oz cream cheese – softened

1/4 cup unsalted butter (4 tbsp) softened

1 1/4 cup powdered sugar

1 tsp. heavy cream or milk

1 tsp. vanilla

How to make Carrot Cake with Cream Cheese Frosting

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

Step 2: Coat a 9 x 5-inch loaf pan with a non-stick spray. For easy removal, line it with parchment paper (optional).

Step 3: Place the flour in a mixing bowl. Add the baking powder, cinnamon, ginger, nutmeg, and salt. Mix until combined.

Step 4: Mix the eggs and sugar in a large bowl until well-combined. Add the oil and vanilla. Thoroughly mix everything.

Step 5: Combine the dry ingredients with the wet, and stir.

Step 6: Use a spatula to fold in the carrots, raisins, and pecans.

Step 7: Pour the mixture into the prepared greased pan. Bake in the preheated oven for 1 hour and 15 minutes.

Step 8: Remove from the oven and let it cool for 10 minutes. Then, move the loaf to a wire rack and cool completely.

Step 9: For the frosting, mix all the frosting ingredients in a mixer. If you want a thinner icing, you can add extra cream or milk.

Step 10: Once the loaf is cooled, generously frost and top with few extra pecans. Serve and enjoy!

Best Ever Carrot Cake with Cream Cheese Frosting

Rebecca This carrot cake recipe is incredible, you’ll get to experience making this from scratch, using your hands, no mixer required, and we will be using fresh carrots, too! This will… Main Dish Recipes Best Ever Carrot Cake with Cream Cheese Frosting European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• What you need to make the cake
• 1 1/3 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 3 eggs
• 1 cup granulated sugar
• 1 cup of vegetable oil
• 2 tsp vanilla extract
• 3 carrots – grated
• 1/2 cup raisins
• 1/2 cup crushed pecans
• Frosting
• 4 oz cream cheese – softened
• 1/4 cup unsalted butter (4 tbsp) softened
• 1 1/4 cup powdered sugar
• 1 tsp. heavy cream or milk
• 1 tsp. vanilla

Instructions

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

Step 2: Coat a 9 x 5-inch loaf pan with a non-stick spray. For easy removal, line it with parchment paper (optional).

Step 3: Place the flour in a mixing bowl. Add the baking powder, cinnamon, ginger, nutmeg, and salt. Mix until combined.

Step 4: Mix the eggs and sugar in a large bowl until well-combined. Add the oil and vanilla. Thoroughly mix everything.

Step 5: Combine the dry ingredients with the wet, and stir.

Step 6: Use a spatula to fold in the carrots, raisins, and pecans.

Step 7: Pour the mixture into the prepared greased pan. Bake in the preheated oven for 1 hour and 15 minutes.

Step 8: Remove from the oven and let it cool for 10 minutes. Then, move the loaf to a wire rack and cool completely.

Step 9: For the frosting, mix all the frosting ingredients in a mixer. If you want a thinner icing, you can add extra cream or milk.

Step 10: Once the loaf is cooled, generously frost and top with few extra pecans. Serve and enjoy!

I sure love the smell of mint chocolate cheesecake! Imagine waking up with a slice of this incredibly delicious cake with coffee on the side. I’m sure your day will be amazing! Well, anyway give this one a try. I’m sure you’re gonna love it.

Ingredients

1 cup of Oreo cookie crumbs

3 Tbsp. sugar

2 Tbsp. butter, melted

For the filling:

4 packages (8 ounces each) cream cheese, softened

1 c sugar

1 c white baking chips, melted and cooled

6 Tbsp. creme de menthe

1/4 c all-purpose flour

2 Tbsp. creme de cacao

1/2 tsp. peppermint extract

4 large eggs, room temperature, lightly beaten

1 cup of coarsely crushed Oreo cookies (about 10 cookies)

GANACHE:

3/4 c semisweet chocolate chips

6 Tbsp. heavy whipping cream

How to make Mint Chocolate Cheesecake

Ready the oven. Preheat to 325 degrees. Grease a 9-inch springform pan. Use a heavy-duty double-thick foil about 18 inches square. Wrap around the pan securely with the foil. Place sugar and cookie crumbs in a small bowl then mix. Add the butter and stir. Press in the bottom of the pan.

Add sugar and beat cream cheese in a large bowl until well-mixed and smooth. Add the flour, creme de menthe cooled chips and creme de cacao and extract. Beat in the eggs at low speed until incorporated with the mix. Pour in half of the batter above the crust and sprinkle the crushed Oreos. Gently top with the remaining batter. In a bigger baking pan, place the springform pan and add 1 cup of hot water. (In the bigger pan.)

Bake for 75-80 minutes until the centre is set and the top part looks a bit dry. Move the springform pan away from the hot water. Place the cheesecake on a wire rack and let it cool for 10 minutes. Use a knife to detach the sides from the pan. Remove the foil and let cool for another 1 hour. Cover and put in the fridge overnight.

Remove the rim from the pan. In a small bowl, put the chocolate chips. Bring cream to a boil in a small saucepan. Pour it over the chocolate and whisk until creamy and smooth. Top over the cheesecake.

Mint Chocolate Cheesecake

Rebecca I sure love the smell of mint chocolate cheesecake! Imagine waking up with a slice of this incredibly delicious cake with coffee on the side. I’m sure your day will… Main Dish Recipes Mint Chocolate Cheesecake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of Oreo cookie crumbs
• 3 Tbsp. sugar
• 2 Tbsp. butter, melted
• For the filling:
• 4 packages (8 ounces each) cream cheese, softened
• 1 c sugar
• 1 c white baking chips, melted and cooled
• 6 Tbsp. creme de menthe
• 1/4 c all-purpose flour
• 2 Tbsp. creme de cacao
• 1/2 tsp. peppermint extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup of coarsely crushed Oreo cookies (about 10 cookies)
• GANACHE:
• 3/4 c semisweet chocolate chips
• 6 Tbsp. heavy whipping cream

Instructions

Ready the oven. Preheat to 325 degrees. Grease a 9-inch springform pan. Use a heavy-duty double-thick foil about 18 inches square. Wrap around the pan securely with the foil. Place sugar and cookie crumbs in a small bowl then mix. Add the butter and stir. Press in the bottom of the pan.

Add sugar and beat cream cheese in a large bowl until well-mixed and smooth. Add the flour, creme de menthe cooled chips and creme de cacao and extract. Beat in the eggs at low speed until incorporated with the mix. Pour in half of the batter above the crust and sprinkle the crushed Oreos. Gently top with the remaining batter. In a bigger baking pan, place the springform pan and add 1 cup of hot water. (In the bigger pan.)

Bake for 75-80 minutes until the centre is set and the top part looks a bit dry. Move the springform pan away from the hot water. Place the cheesecake on a wire rack and let it cool for 10 minutes. Use a knife to detach the sides from the pan. Remove the foil and let cool for another 1 hour. Cover and put in the fridge overnight.

Remove the rim from the pan. In a small bowl, put the chocolate chips. Bring cream to a boil in a small saucepan. Pour it over the chocolate and whisk until creamy and smooth. Top over the cheesecake.

Pies are the best! Do you agree? It is a treat I love on special occasions. It’s a good gift too! This amazing recipe I am sharing with you today is not only simple to make but you will only be needing a very few ingredients as well. By the way, you won’t be needing eggs for this creamy delicious Pie to enjoy a smooth texture! Your house will smell incredibly aromatic, too. So it is the perfect pie for Thanksgiving! Imagine your family coming home to the smell of their childhood. Ah, it’s amazing! So, try this one and advance happy thanksgiving!

Ingredients

Pastry for single-crust pie (9 inches)

1 c sugar

1/4 c cornstarch

2 cups of 2% milk

1/2 c butter, cubed

1 tsp. vanilla extract

1/4 tsp. ground cinnamon

How to make Sugar Cream Pie

Ready the oven and preheat to 450 degrees. Roll the dough and fit in a 9-inch pie plate. Move the crust to the pie plate. Cut the crust to 1/2 inch past the rim of the plate then ridge the edge. Use a heavy-duty double-thick foil to line the uncooked crust. You can use uncooked rice, pie weights or dried beans to fill the pie.

Bake in the preheated oven for 8 minutes. Remove the foil and weights and bake for another 5-7 minutes or more until you achieve a light brown color. Move to the wire rack to cool. Turn down the heat of the oven to 375 degrees.

Mix cornstarch and sugar in a large saucepan. Add in the milk until creamy and smooth then bring it to a boil. Now, turn down the heat; cook and stir for 2 minutes until the sauce is thick and bubbly. Move the pan away from the heat then add vanilla and butter; keep stirring. Add to the crust and drizzle with cinnamon. Put it back into the oven and bake for 15-20 minutes or until the color turns golden brown. Place on the wire rack and let it cool. Put in the fridge to chill.

Old Fashioned Sugar Cream Pie

Rebecca Pies are the best! Do you agree? It is a treat I love on special occasions. It’s a good gift too! This amazing recipe I am sharing with you today… Main Dish Recipes Old Fashioned Sugar Cream Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Pastry for single-crust pie (9 inches)
• 1 c sugar
• 1/4 c cornstarch
• 2 cups of 2% milk
• 1/2 c butter, cubed
• 1 tsp. vanilla extract
• 1/4 tsp. ground cinnamon

Instructions

Ready the oven and preheat to 450 degrees. Roll the dough and fit in a 9-inch pie plate. Move the crust to the pie plate. Cut the crust to 1/2 inch past the rim of the plate then ridge the edge. Use a heavy-duty double-thick foil to line the uncooked crust. You can use uncooked rice, pie weights or dried beans to fill the pie.

Bake in the preheated oven for 8 minutes. Remove the foil and weights and bake for another 5-7 minutes or more until you achieve a light brown color. Move to the wire rack to cool. Turn down the heat of the oven to 375 degrees.

Mix cornstarch and sugar in a large saucepan. Add in the milk until creamy and smooth then bring it to a boil. Now, turn down the heat; cook and stir for 2 minutes until the sauce is thick and bubbly. Move the pan away from the heat then add vanilla and butter; keep stirring. Add to the crust and drizzle with cinnamon. Put it back into the oven and bake for 15-20 minutes or until the color turns golden brown. Place on the wire rack and let it cool. Put in the fridge to chill.

I L.O.V.E Cheesecake! It’s my comfort food. Luckily I know how to make one.

Hi there! I’m back to share another awesome recipe for you today! It has a pretty cool name as well. Snickerdoodle Cheesecake Bars! It’s so simple and easy to make. Follow these instructions and you are in for a treat. The soft and nice texture of this cheesecake will satisfy your cravings! I should know. Anyway, Have fun! Until next time!

Ingredients

For the Cheesecake Layer

2 (8-oz.) blocks of cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1/2 tsp. pure vanilla extract

pinch of kosher salt

For the Snickerdoodle Layer

2 1/4 c. all-purpose flour

1/2 tsp. baking soda

1 1/2 tsp. ground cinnamon

1 tsp. kosher salt

3/4 c. (1 1/2 sticks) unsalted butter, melted

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1 tsp. pure vanilla extract

1/4 cup cinnamon sugar, for sprinkling

How to make Snickerdoodle Cheesecake Bars

Ready the oven and preheat to 350 degrees. Grease with cooking spray a 9×13 baking pan. For the cheesecake layer: Add sugar and beat cream cheese in a large bowl until well-mixed. Now, add-in vanilla, eggs, and salt. Stir continuously until all ingredients are well incorporated.

Snickerdoodle layer: Mix baking soda, flour, cinnamon, and salt in a medium-sized bowl. Beat sugar and butter in a large bowl. (Use a hand mixer.) Add-in eggs and vanilla then beat until well-mixed. Slowly add the flour mixture and beat at low speed.

Press evenly half of the snickerdoodle dough in the bottom part of the pan and dredge with about half of the cinnamon sugar. Top with the cheesecake batter. (Use a spatula to flatten out the batter.) Split up the remainder of the snickerdoodle dough into small pieces, use your hands to flatten slightly then top the cheesecake layer. Sprinkle the cinnamon sugar on top.

Bake for 40 minutes until the center of the cheesecake is fluffy and the edges are done. Remove from the oven and let it cool. Slice it into squares.

Note: You can make your cinnamon sugar. Just mix 1/4 cup of sugar and 1 tsp. of ground cinnamon in a small bowl. Whisk until well-mixed.

Snickerdoodle Cheesecake Bars

Rebecca I L.O.V.E Cheesecake! It’s my comfort food. Luckily I know how to make one. Hi there! I’m back to share another awesome recipe for you today! It has a pretty… Main Dish Recipes Snickerdoodle Cheesecake Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cheesecake Layer
• 2 (8-oz.) blocks of cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 tsp. pure vanilla extract
• pinch of kosher salt
• For the Snickerdoodle Layer
• 2 1/4 c. all-purpose flour
• 1/2 tsp. baking soda
• 1 1/2 tsp. ground cinnamon
• 1 tsp. kosher salt
• 3/4 c. (1 1/2 sticks) unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1/4 cup cinnamon sugar, for sprinkling

Instructions

Ready the oven and preheat to 350 degrees. Grease with cooking spray a 9x13 baking pan. For the cheesecake layer: Add sugar and beat cream cheese in a large bowl until well-mixed. Now, add-in vanilla, eggs, and salt. Stir continuously until all ingredients are well incorporated.

Snickerdoodle layer: Mix baking soda, flour, cinnamon, and salt in a medium-sized bowl. Beat sugar and butter in a large bowl. (Use a hand mixer.) Add-in eggs and vanilla then beat until well-mixed. Slowly add the flour mixture and beat at low speed.

Press evenly half of the snickerdoodle dough in the bottom part of the pan and dredge with about half of the cinnamon sugar. Top with the cheesecake batter. (Use a spatula to flatten out the batter.) Split up the remainder of the snickerdoodle dough into small pieces, use your hands to flatten slightly then top the cheesecake layer. Sprinkle the cinnamon sugar on top.

Bake for 40 minutes until the center of the cheesecake is fluffy and the edges are done. Remove from the oven and let it cool. Slice it into squares.

Note: You can make your cinnamon sugar. Just mix 1/4 cup of sugar and 1 tsp. of ground cinnamon in a small bowl. Whisk until well-mixed.

Who’s up for Tacos and Pasta? You? I knew it! Here’s another recipe that I know you are going to enjoy. I have recently stumbled upon this recipe while I was browsing the internet. What got me was the combination of taco and pasta. I mean, what’s that gonna taste like? So, I followed these simple steps and it got me to the perfect dish! I started bragging about it to my friends and they wouldn’t believe me so I told them to come over to my house and taste it themselves. Their reactions were really funny. I will never forget their faces! Okay enough with the stories. Let’s go back to business. I have made a few modifications to the recipe. Still it is perfect! Try it and ask your friends to come over. Maybe buy a bucket of ice-cold beer and put on a good movie. It’s gonna be a fun night! It would be an awesome night to catch up with your friends after this quarantine. With, of course, a nice Doritos locos taco pasta salad! Stay safe and enjoy this recipe.

Ingredients

1/2 pound lean ground beef

1/2 pound rotini pasta

2 tablespoon of taco seasoning

1/2 yellow sweet pepper, chopped

1/4 small white onion, diced

1/2 pint grape tomatoes

1 cup of shredded cheddar cheese

1/2 head iceberg lettuce, shredded

1/2 cup French dressing

1/4 cup sour cream

1 1/2 cup of nacho cheese Doritos, crushed

How to make Doritos Locos Taco Pasta Salad

Set the heat to over medium-high. Cook the beef in a pan until you get a brown color out of it. Leave out about 3 tbsp. of grease and drain the rest.

Pour in the taco seasoning and stir. Set aside.

Follow the instructions written on the package of the rotini. Set aside after draining.

In a large bowl, add all the ingredients and toss until well-mixed.

Add sour cream to garnish. Serve and enjoy!

Doritos Locos Taco Pasta Salad

Rebecca Who’s up for Tacos and Pasta? You? I knew it! Here’s another recipe that I know you are going to enjoy. I have recently stumbled upon this recipe while I… Main Dish Recipes Doritos Locos Taco Pasta Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 pound lean ground beef
• 1/2 pound rotini pasta
• 2 tablespoon of taco seasoning
• 1/2 yellow sweet pepper, chopped
• 1/4 small white onion, diced
• 1/2 pint grape tomatoes
• 1 cup of shredded cheddar cheese
• 1/2 head iceberg lettuce, shredded
• 1/2 cup French dressing
• 1/4 cup sour cream
• 1 1/2 cup of nacho cheese Doritos, crushed

Instructions

Set the heat to over medium-high. Cook the beef in a pan until you get a brown color out of it. Leave out about 3 tbsp. of grease and drain the rest.

Pour in the taco seasoning and stir. Set aside.

Follow the instructions written on the package of the rotini. Set aside after draining.

In a large bowl, add all the ingredients and toss until well-mixed.

Add sour cream to garnish. Serve and enjoy!

Rice puddings are served during cold weather. I remember always asking my mom to make this for me. It brings me comfort and warmth. And now that I have kids of my own, I make sure that they get to experience the same feeling I had whenever my mom served it for us. This recipe of Creamy Rice Pudding is nothing like my moms. It’s differently delicious (sorry mom, I still love your rice pudding though). I’ve never tasted anything like this. And it is very easy to make, you only need simple ingredients. I’m sure to share this with her, she will love this! She can put raisins to it just the way she always likes her pudding.

The first time I cooked this, it turned out amazing, even my kids can’t get enough of it! It’s so creamy and not-so-sweet. I even taught my eldest daughter this recipe, She’s 12. This is something I want my kids to pass on to their children as well. It’s like a family tradition. I know this is quite simple for a family recipe but this has a huge place in our hearts. Now, I want you to have this recipe. Just follow these simple instructions and you’ll have the perfect rice pudding, I promise you. This is our way of saying, God bless us all!

By the way, Before serving, sprinkle it with cinnamon or some nuts on top. It’s the best!

Ingredients

2 cups of white rice, cooked

2 cups of whole milk

3 Tbsp. unsalted butter

1/3 cup granulated white sugar

1/4 cup brown sugar

1/2 tsp. vanilla extract

1/4 tsp. cinnamon

How to make Creamy Rice Pudding

Put all the ingredients in a saucepan and mix thoroughly. Set to medium-low heat.

Keep stirring while bringing it to boil. Cook for 15-20 minutes.

Remove from heat and let it cool for 5-7 minutes then serve. Enjoy!

Old Fashioned Creamy Rice Pudding

Rebecca Rice puddings are served during cold weather. I remember always asking my mom to make this for me. It brings me comfort and warmth. And now that I have kids… Main Dish Recipes Old Fashioned Creamy Rice Pudding European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups of white rice, cooked
• 2 cups of whole milk
• 3 Tbsp. unsalted butter
• 1/3 cup granulated white sugar
• 1/4 cup brown sugar
• 1/2 tsp. vanilla extract
• 1/4 tsp. cinnamon

Instructions

Put all the ingredients in a saucepan and mix thoroughly. Set to medium-low heat.

Keep stirring while bringing it to boil. Cook for 15-20 minutes.

Remove from heat and let it cool for 5-7 minutes then serve. Enjoy!

I love cookies that crisp on the outside and chewy in the middle. I know, it is nothing like your traditional cookie, but nothing beats a deliciously different cookie. With this recipe, you’ll get to know the difference. I’m confident that you’ll love this pumpkin oatmeal cookies with chocolate chips.

Ingredients

3/4 cup unsalted butter softened

1 cup (181g) light brown sugar lightly packed

1/2 cup (107g) white sugar

1/2 cup + 2 Tbsp. (139g) canned pumpkin (not pumpkin pie filling and not the entire can)

1 large egg yolk discard or save the whites for another recipe

1 tsp. vanilla extract

1 and 1/2 cups (195g) white all-purpose flour

1 and 1/2 cups (151g) quick oats

1 tsp. cinnamon

2 tsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup + 2 Tbsp. (116g) miniature semi-sweet chocolate chips

1/2 cup (95g) regular milk or dark chocolate chips

Instructions

Place softened butter, with the brown and white sugar in a mixing bowl. Use a hand mixer to beat.

Add the pumpkin, egg yolk, and vanilla. Beat more. (Make sure the pumpkin is not watery, use only high quality canned pumpkin. Adding watery pumpkin will make your cookies cakey. If need you can drab the pumpkin with a paper towel)

In a separate bowl, stir the flour, quick oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. If you prefer to add more seasonings you can; nutmeg, allspice, cloves, more cinnamon, pumpkin pie spice, etc.

Please use exact flour measurement; too much flour will lead to cakey cookies, and too little will cause your cookie to spread. Use your finger to level the flour at the top of the measuring cup, and do not press it down.

Add the dry ingredients to the wet mixture until just combined.

Once all the flour is added, the mixture should pull away from the edges. At this point, you can stir in the chocolate chips. (you can use whatever you like! I use just regular-sized milk chocolate chips and miniature semi-sweet chocolates)

We want to first refrigerate the dough, so cover them up and let them sit in the fridge for 30 minutes or (I prefer) one hour. This is an important step, make sure not to skip or your cookies will likely to spread.

Ready the oven. Preheat to 350 degrees F.

Now, line a baking mat with a nonstick liner, you can use parchment paper, too. This helps to cook the cookies evenly and not burn the edges.

Remove the chilled dough from the fridge. Roll two small balls of dough and press one ball on top of the other. Mesh into one tall piece without flattening. You have to get a tallish, almost vertical rectangle shape. So when baking, the bottom of the tall rectangle will cook first, then the top section next, all this in slightly less time. The shape is important to have that crisp on the outside and chewy in the inside cookies.

Only put 6-8 cookies on a cookie sheet because they spread quite large (depending on how much dough you rolled). I usually use 3-4 tablespoons per cookie.

Put the first batch in the fridge to chill and work on rolling the other batches.

When baking, after taking the tray out of the fridge, place it directly in the oven.

Bake in the preheated oven for 12-14 minutes or until the bottom and sides are very lightly browned. The secret is to slightly under-bake the cookies to keep them soft and chewy.

Remove the tray from the oven and allow the cookies to cook for another 1-2 minutes on the baking sheet. Transfer them to a wire cooling rack. (this is all up to you but you can press in 5-6 pieces of chocolate chips into the top of each cookie as soon as you remove them from the oven, for presentation)

I would suggest keeping the cookies for another day before serving. This way the cinnamon and pumpkin flavours already intensified. Make sure to store them in an airtight container.

PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

Rebecca I love cookies that crisp on the outside and chewy in the middle. I know, it is nothing like your traditional cookie, but nothing beats a deliciously different cookie. With… Main Dish Recipes PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 cup unsalted butter softened
• 1 cup (181g) light brown sugar lightly packed
• 1/2 cup (107g) white sugar
• 1/2 cup + 2 Tbsp. (139g) canned pumpkin (not pumpkin pie filling and not the entire can)
• 1 large egg yolk discard or save the whites for another recipe
• 1 tsp. vanilla extract
• 1 and 1/2 cups (195g) white all-purpose flour
• 1 and 1/2 cups (151g) quick oats
• 1 tsp. cinnamon
• 2 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup + 2 Tbsp. (116g) miniature semi-sweet chocolate chips
• 1/2 cup (95g) regular milk or dark chocolate chips

Instructions

Place softened butter, with the brown and white sugar in a mixing bowl. Use a hand mixer to beat.

Add the pumpkin, egg yolk, and vanilla. Beat more. (Make sure the pumpkin is not watery, use only high quality canned pumpkin. Adding watery pumpkin will make your cookies cakey. If need you can drab the pumpkin with a paper towel)

In a separate bowl, stir the flour, quick oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. If you prefer to add more seasonings you can; nutmeg, allspice, cloves, more cinnamon, pumpkin pie spice, etc.

Please use exact flour measurement; too much flour will lead to cakey cookies, and too little will cause your cookie to spread. Use your finger to level the flour at the top of the measuring cup, and do not press it down.

Add the dry ingredients to the wet mixture until just combined.

Once all the flour is added, the mixture should pull away from the edges. At this point, you can stir in the chocolate chips. (you can use whatever you like! I use just regular-sized milk chocolate chips and miniature semi-sweet chocolates)

We want to first refrigerate the dough, so cover them up and let them sit in the fridge for 30 minutes or (I prefer) one hour. This is an important step, make sure not to skip or your cookies will likely to spread.

Ready the oven. Preheat to 350 degrees F.

Now, line a baking mat with a nonstick liner, you can use parchment paper, too. This helps to cook the cookies evenly and not burn the edges.

Remove the chilled dough from the fridge. Roll two small balls of dough and press one ball on top of the other. Mesh into one tall piece without flattening. You have to get a tallish, almost vertical rectangle shape. So when baking, the bottom of the tall rectangle will cook first, then the top section next, all this in slightly less time. The shape is important to have that crisp on the outside and chewy in the inside cookies.

Only put 6-8 cookies on a cookie sheet because they spread quite large (depending on how much dough you rolled). I usually use 3-4 tablespoons per cookie.

Put the first batch in the fridge to chill and work on rolling the other batches.

When baking, after taking the tray out of the fridge, place it directly in the oven.

Bake in the preheated oven for 12-14 minutes or until the bottom and sides are very lightly browned. The secret is to slightly under-bake the cookies to keep them soft and chewy.

Remove the tray from the oven and allow the cookies to cook for another 1-2 minutes on the baking sheet. Transfer them to a wire cooling rack. (this is all up to you but you can press in 5-6 pieces of chocolate chips into the top of each cookie as soon as you remove them from the oven, for presentation)

I would suggest keeping the cookies for another day before serving. This way the cinnamon and pumpkin flavours already intensified. Make sure to store them in an airtight container.