Main Dish Recipes

Pumpkins remind me of Fall. It is the season where I never stop baking! And speaking of pumpkins, the first in my list is this Pumpkin Cake Cheesecake. Oh, I am a fan of cheesecakes and pumpkin pie is one of my favourites! So this is going to be a real treat; these two in one incredibly and insanely delicious cake!

I like mine drizzled in caramel sauce. Just melt one bag of caramel and a can of evaporated milk, drizzle the caramel sauce over each slice and serve. I promise it makes a whole lot of difference!

Ingredients

Cake Ingredients

1 cup pumpkin puree

1 cup brown sugar (packed)

1/2 cup vegetable oil

2 large eggs

1 tsp vanilla

1 tsp baking soda

1 tsp pumpkin pie spice

1 tsp cinnamon

Pinch of salt

1 1/4 cup flour

Cheesecake Ingredients

16 oz cream cheese (room temperature)

1/2 cup sugar

1 tsp vanilla

3 large eggs

2 Tbsp. flour

Frosting Ingredients

4 oz cream cheese (soft)

2 Tbsp. unsalted butter (soft)

2 cups powdered sugar

1 tsp vanilla

1 Tbsp. whole milk

1 bag walnuts (chopped)

9-inch springform pan

Baking spray

Large bowl

Whisk

Medium bowl

Electric mixer/ bowl

offset spatula

Foil

Instructions

Ready the oven. Preheat to 350 degrees F.

Greased the springform pan with a cooking spray.

Set Aside.

To make the cake

In a large bowl, add the baking soda, pumpkin pie spice, cinnamon, and salt.

Whisk the dry ingredients until well-blended.

In a separate bowl, whisk to combine the oil, brown sugar, eggs, and vanilla.

Pour the wet ingredients slowly into the dry ingredients, whisking carefully to combine. Remember not to over whisk. Add the pumpkin puree while still mixing both dry and wet ingredients.

To make the cheesecake mixture

Use an electric mixer to beat the cream cheese, sugar, eggs, and flour. Beat on high until combined and smooth. Add and mix the vanilla.

Now, let’s make the cheesecake!

Spread half of the pumpkin cake batter at the bottom of the prepared pan.

Using a large spoon, dollop the first half of the cheesecake batter on top of the pumpkin cake batter (don’t spread or swirl, just dollop).

Add half of the pumpkin cake batter around the cheesecake batter. Again don’t spread, only use spoonfuls of dollops.

Now, add half of the cheesecake batter on top of the other layers. This time spread the cheesecake batter and use an offset spatula to even the layer.

Bake in the preheated oven for 50-60 minutes at 350 degrees.

The cheesecake will puff up while baking (it’s normal).

The cake may crack as well but it will settle once it’s cooled.

Once the cake is done. Remove from the oven and transfer to a wire rack to cool completely.

Then, refrigerate the cheesecake for at least 4 hours or overnight.

It’s time to frost

Place the cream cheese and butter in a mixing bowl and beat using an electric mixer. Beat until creamy and smooth.

Slowly add small amounts of powdered sugar while the mixer is still on. Continue mixing until all ingredients are well-mixed.

Add and mix the vanilla.

Pour the whole milk and mix again.

Remove the cake from the springform pan. Carefully run a thin knife around the cake, then release the ring of the pan.

Spread first the frosting around the sides of the cheesecake, moving to the top. Frost evenly.

Place the chopped walnuts on the sides of the cake until completely covered.

Cover the cheesecake. Place in the refrigerator until it is ready to serve.

Pumpkin Cake Cheesecake

Rebecca Pumpkins remind me of Fall. It is the season where I never stop baking! And speaking of pumpkins, the first in my list is this Pumpkin Cake Cheesecake. Oh, I… Main Dish Recipes Pumpkin Cake Cheesecake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cake Ingredients
• 1 cup pumpkin puree
• 1 cup brown sugar (packed)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• Pinch of salt
• 1 1/4 cup flour
• Cheesecake Ingredients
• 16 oz cream cheese (room temperature)
• 1/2 cup sugar
• 1 tsp vanilla
• 3 large eggs
• 2 Tbsp. flour
• Frosting Ingredients
• 4 oz cream cheese (soft)
• 2 Tbsp. unsalted butter (soft)
• 2 cups powdered sugar
• 1 tsp vanilla
• 1 Tbsp. whole milk
• 1 bag walnuts (chopped)
• 9-inch springform pan
• Baking spray
• Large bowl
• Whisk
• Medium bowl
• Electric mixer/ bowl
• offset spatula
• Foil

Instructions

Ready the oven. Preheat to 350 degrees F.

Greased the springform pan with a cooking spray.

Set Aside.

To make the cake

In a large bowl, add the baking soda, pumpkin pie spice, cinnamon, and salt.

Whisk the dry ingredients until well-blended.

In a separate bowl, whisk to combine the oil, brown sugar, eggs, and vanilla.

Pour the wet ingredients slowly into the dry ingredients, whisking carefully to combine. Remember not to over whisk. Add the pumpkin puree while still mixing both dry and wet ingredients.

To make the cheesecake mixture

Use an electric mixer to beat the cream cheese, sugar, eggs, and flour. Beat on high until combined and smooth. Add and mix the vanilla.

Now, let's make the cheesecake!

Spread half of the pumpkin cake batter at the bottom of the prepared pan.

Using a large spoon, dollop the first half of the cheesecake batter on top of the pumpkin cake batter (don't spread or swirl, just dollop).

Add half of the pumpkin cake batter around the cheesecake batter. Again don't spread, only use spoonfuls of dollops.

Now, add half of the cheesecake batter on top of the other layers. This time spread the cheesecake batter and use an offset spatula to even the layer.

Bake in the preheated oven for 50-60 minutes at 350 degrees.

The cheesecake will puff up while baking (it's normal).

The cake may crack as well but it will settle once it's cooled.

Once the cake is done. Remove from the oven and transfer to a wire rack to cool completely.

Then, refrigerate the cheesecake for at least 4 hours or overnight.

It's time to frost

Place the cream cheese and butter in a mixing bowl and beat using an electric mixer. Beat until creamy and smooth.

Slowly add small amounts of powdered sugar while the mixer is still on. Continue mixing until all ingredients are well-mixed.

Add and mix the vanilla.

Pour the whole milk and mix again.

Remove the cake from the springform pan. Carefully run a thin knife around the cake, then release the ring of the pan.

Spread first the frosting around the sides of the cheesecake, moving to the top. Frost evenly.

Place the chopped walnuts on the sides of the cake until completely covered.

Cover the cheesecake. Place in the refrigerator until it is ready to serve.

This casserole is so flavorful and simple. It is a quick meal to serve during dinner and it is so deliciously satisfying to serve on any occasion. It is the most requested dish whenever everybody is coming over for dinner. And I always make extra for taking out!

Ingredients

2 box of Stove Top chicken stuffing, 6 oz each

1 can of Campbell’s cream of mushroom roasted garlic soup, 10.5 oz

1/2 can Campbell’s golden mushroom soup, 10.5 oz

1 pkg diced ham, 8 oz

2 1/2 lb chicken tenderloins

1 pkg of Swiss cheese, 8 oz

1 pkg Muenster cheese, 8 oz

1 pkg of French’s French Fried Onions (optional but highly recommended!), 6 oz

How to make Chicken Cordon Bleu Casserole

Step 1: Ready the oven. Preheat to 425 degrees.

Step 2: Cut the tenderloins into cubes. Place them in a large rimmed pan, add a little bit of water. Adding just enough water will keep the chicken from burning the bottom of the pan.

Step 3: Cover the chicken, and stir occasionally for about 15 minutes on medium-high heat until it is cooked. Although, the cooking time may vary so make sure to regularly check the chicken.

Step 4: Prepare the stuffing following the direction written on the package.

Step 5: Grease a 9 x 13-inch pan.

Step 6: Pour the stuffing on a prepared greased pan, creating a layer across the bottom. Wet your hands with cold water and pat down the stuffing nice and flat.

Step 7: Layer the Swiss cheese over the stuffing.

Step 8: Check the chicken if it is cooked. Then, remove the pan from the heat. Strain the excess liquid.

Step 9: Place and mix all the ingredients in a large bowl; the diced chicken, cubed ham, one can of cream of mushroom roasted garlic soup, and 1/2 can of golden mushroom soup. When adding French Fried Onions to the casserole (this step is optional, but is highly recommended), add only the half package into the creamy mixture and reserve the other half for topping.

Step 10: Using a spatula, evenly spread the cream of mushroom mixture over the first cheese layer.

Step 11: Top with Muenster cheese to create a new cheese layer.

Step 12: Sprinkle with salt and pepper.

Step 13: Place in the oven. Bake for 20-25 minutes or until the cheese is melted and the casserole is bubbling.

Step 14: If you are adding French Friend Onions, cook the casserole for 20 minutes, then top with onions and cook for another 5 minutes (again this is optional).

Chicken Cordon Bleu Casserole

Rebecca This casserole is so flavorful and simple. It is a quick meal to serve during dinner and it is so deliciously satisfying to serve on any occasion. It is the… Main Dish Recipes Chicken Cordon Bleu Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 box of Stove Top chicken stuffing, 6 oz each
• 1 can of Campbell's cream of mushroom roasted garlic soup, 10.5 oz
• 1/2 can Campbell's golden mushroom soup, 10.5 oz
• 1 pkg diced ham, 8 oz
• 2 1/2 lb chicken tenderloins
• 1 pkg of Swiss cheese, 8 oz
• 1 pkg Muenster cheese, 8 oz
• 1 pkg of French's French Fried Onions (optional but highly recommended!), 6 oz

Instructions

Step 1: Ready the oven. Preheat to 425 degrees.

Step 2: Cut the tenderloins into cubes. Place them in a large rimmed pan, add a little bit of water. Adding just enough water will keep the chicken from burning the bottom of the pan.

Step 3: Cover the chicken, and stir occasionally for about 15 minutes on medium-high heat until it is cooked. Although, the cooking time may vary so make sure to regularly check the chicken.

Step 4: Prepare the stuffing following the direction written on the package.

Step 5: Grease a 9 x 13-inch pan.

Step 6: Pour the stuffing on a prepared greased pan, creating a layer across the bottom. Wet your hands with cold water and pat down the stuffing nice and flat.

Step 7: Layer the Swiss cheese over the stuffing.

Step 8: Check the chicken if it is cooked. Then, remove the pan from the heat. Strain the excess liquid.

Step 9: Place and mix all the ingredients in a large bowl; the diced chicken, cubed ham, one can of cream of mushroom roasted garlic soup, and 1/2 can of golden mushroom soup. When adding French Fried Onions to the casserole (this step is optional, but is highly recommended), add only the half package into the creamy mixture and reserve the other half for topping.

Step 10: Using a spatula, evenly spread the cream of mushroom mixture over the first cheese layer.

Step 11: Top with Muenster cheese to create a new cheese layer.

Step 12: Sprinkle with salt and pepper.

Step 13: Place in the oven. Bake for 20-25 minutes or until the cheese is melted and the casserole is bubbling.

Step 14: If you are adding French Friend Onions, cook the casserole for 20 minutes, then top with onions and cook for another 5 minutes (again this is optional).

I always buy 2 or 3 packs of buns because my kids love to make their homemade hamburger and hotdog sandwiches. This gives me an idea to just make our buns. Thankfully, I stumbled upon this fast and easy recipe on how to make delicious buns. And it took me only 30 minutes to make them and boy that was fast!

Ingredients

1 cup plus 3 tablespoons warm water 110 degrees

1/3 cup of canola oil

1/4 cup of sugar

2 full tablespoons active dry yeast

1 teaspoon salt

1 egg beaten

3 1/3 cups bread flour

1 pat of real butter

How to make Hotdog or Hamburger Buns

Step 1: Line parchment paper in a cookie sheet. Prepare all the ingredients. Make sure to use the exact measurements. You have to use the original ingredients, don’t substitute because we must follow exactly what the recipe says.

Step 2: Warm a large mixing bowl by rinsing it with hot water. In the same mixing bowl, add warm water, oil, sugar, and yeast. Sit for 15 minutes (use a timer).

Step 3: Measure the flour. Add one teaspoon of salt and mix well.

Step 4: When the timer alarms when the 15 minutes is up. You can now add the beaten egg into the yeast mixture, then the bread flour a little at a time. Whisking it until it starts to get thick. This time, using a wooden spoon, add the rest of the flour (as much as you need) to have a nice, tender dough that you can roll.

Step 5: Knead the dough onto a light flour board. Roll the dough to about 3/4 inch thick. Cut it using a 4-inch clean can or glass. Place cut doughs on the prepared parchment paper. To make hotdog buns, you have to turn sides down and under the dough to overlap. For hamburger buns, you’ll have to use the entire circle. Place both in the parchment paper.

Step 6: To have that store-bought buns look, don’t forget to brush the top of the buns with melted butter.

Step 7: Let the buns rise for 10 minutes. Bake in the preheated oven for 10 minutes at 425 degrees.

Step 8: Freeze the buns for later use.

30-MINUTE HOT DOG OR HAMBURGER BUNS

Rebecca I always buy 2 or 3 packs of buns because my kids love to make their homemade hamburger and hotdog sandwiches. This gives me an idea to just make our… Main Dish Recipes 30-MINUTE HOT DOG OR HAMBURGER BUNS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup plus 3 tablespoons warm water 110 degrees
• 1/3 cup of canola oil
• 1/4 cup of sugar
• 2 full tablespoons active dry yeast
• 1 teaspoon salt
• 1 egg beaten
• 3 1/3 cups bread flour
• 1 pat of real butter

Instructions

Step 1: Line parchment paper in a cookie sheet. Prepare all the ingredients. Make sure to use the exact measurements. You have to use the original ingredients, don't substitute because we must follow exactly what the recipe says.

Step 2: Warm a large mixing bowl by rinsing it with hot water. In the same mixing bowl, add warm water, oil, sugar, and yeast. Sit for 15 minutes (use a timer).

Step 3: Measure the flour. Add one teaspoon of salt and mix well.

Step 4: When the timer alarms when the 15 minutes is up. You can now add the beaten egg into the yeast mixture, then the bread flour a little at a time. Whisking it until it starts to get thick. This time, using a wooden spoon, add the rest of the flour (as much as you need) to have a nice, tender dough that you can roll.

Step 5: Knead the dough onto a light flour board. Roll the dough to about 3/4 inch thick. Cut it using a 4-inch clean can or glass. Place cut doughs on the prepared parchment paper. To make hotdog buns, you have to turn sides down and under the dough to overlap. For hamburger buns, you'll have to use the entire circle. Place both in the parchment paper.

Step 6: To have that store-bought buns look, don't forget to brush the top of the buns with melted butter.

Step 7: Let the buns rise for 10 minutes. Bake in the preheated oven for 10 minutes at 425 degrees.

Step 8: Freeze the buns for later use.

I always considered it an odd name for a pie to be the name Impossible Pie or Impossible Coconut Pie. It seems nobody knows where the name came from, but it might be because “impossible” to make this pastry. Or maybe it’s because the ingredients that are only mixed seem “impossible” to end up being like a 3 layer cake. I love my cakes and pies, so I’m always ready to make other cakes or pies. Such a chance I would never turn down. I have thus set my thinking cap and started researching as an adventurer that I am. Well, it was not long before I found out that this impossible pie is identical to the magic cake. The only difference is how you manufacture the ingredients. You simply put all of the components into a blender, mix them, but the batter on a baking dish, and voila for this impossible pie. You’ve got a magical cake or an impossible cake.

Make sure that the impossible custard pie is refrigerated after serving. If prepared to dish it up, make sure that you remove the chill for a while, as it will taste good when it is in the room. Before placing the coconut tarts in the fridge, cover them loosely with aluminium foil.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 6-8
Method: Bake

Ingredients:

1/2 c Bisquick or gluten-free Bisquick (a cup of Bisquick can be substituted by a mix of one c of flour, 1½ tsp of baking powder,

½ tsp of salt, and 1 tbsp of oil or melted butter).

3/4 c sugar

4 eggs

2 c milk

1 c coconut, flaked

1 tsp vanilla

1 Tbsp butter softened

Directions:

Mix all the ingredients in a 9-inch buttered pan. It lays in the coconut topping, crust, and custard.

Bake at 400 degrees for about 25-30 min or until the custard is set.

Impossible Coconut Custard Pie

Rebecca I always considered it an odd name for a pie to be the name Impossible Pie or Impossible Coconut Pie. It seems nobody knows where the name came from, but… Main Dish Recipes Impossible Coconut Custard Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c Bisquick or gluten-free Bisquick (a cup of Bisquick can be substituted by a mix of one c of flour, 1½ tsp of baking powder,
• ½ tsp of salt, and 1 tbsp of oil or melted butter).
• 3/4 c sugar
• 4 eggs
• 2 c milk
• 1 c coconut, flaked
• 1 tsp vanilla
• 1 Tbsp butter softened

Instructions

Mix all the ingredients in a 9-inch buttered pan. It lays in the coconut topping, crust, and custard.

Bake at 400 degrees for about 25-30 min or until the custard is set.

The soup is French but it is not clear what is behind the word “bisque.” It could be derived from Bizkaia, the gulf that borders Western France and Northern Spain, along Europe’s western coast. The bisque is made of crab and shrimp, but you can choose to replace another meat or add a third, such as lobster, scallops, or bottled fish. The soup is very easy to cook and prepare, and in 15 minutes it can be ready. Serve with cookies or crusty bread freshly baked. Add a salad if it’s a lunch or soup from the main course.

Extraordinary soups like this rich, creamy shrimp bisque are called upon for special occasions. Serve this delicious bisque with warm baguette slices.

Ingredients:

3 tablespoons butter

2 tablespoons chopped green onion

2 tablespoons chopped celery

3 tablespoons all-purpose flour

2 1/2 cups milk

1/2 teaspoon freshly ground black pepper

1 tablespoon tomato paste

1 cup heavy whipping cream

8 oz of crab meat

4 to 8 oz of small cooked shrimp, or other seafood

2 tbsp of sherry wine

Directions:

In a Dutch frying pan or large saucepan, add chopped green onion and celery, in medium-low heat. Saute until tender

Mix the flour into the butter and vegetables. Keep cooking until approximately 2 minutes.

Heat the milk over medium heat in another cup.

Stir warm milk slowly and continue to cook and stir until thickened. Add black pepper, tomato paste, and heavy cream to the mixture.

If desired, you can blend the soup in the food processor then place it back in the saucepan.

Stir completely the crab, shrimp, and sherry in a frying pan.

It is recommended to serve it while it’s hot

Tips:

Feel free instead of shrimp to add little cooked bays or lobsters.

Substitute finely chopped shallots for green onions

Add thinly green onion tops, coriander, or parsley to the soup if desired. Or add and swirl a spoonful of savoury cream.

Crab and Shrimp Seafood Bisque

Rebecca The soup is French but it is not clear what is behind the word “bisque.” It could be derived from Bizkaia, the gulf that borders Western France and Northern Spain,… Main Dish Recipes Crab and Shrimp Seafood Bisque European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons butter
• 2 tablespoons chopped green onion
• 2 tablespoons chopped celery
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 cup heavy whipping cream
• 8 oz of crab meat
• 4 to 8 oz of small cooked shrimp, or other seafood
• 2 tbsp of sherry wine

Instructions

In a Dutch frying pan or large saucepan, add chopped green onion and celery, in medium-low heat. Saute until tender

Mix the flour into the butter and vegetables. Keep cooking until approximately 2 minutes.

Heat the milk over medium heat in another cup.

Stir warm milk slowly and continue to cook and stir until thickened. Add black pepper, tomato paste, and heavy cream to the mixture.

If desired, you can blend the soup in the food processor then place it back in the saucepan.

Stir completely the crab, shrimp, and sherry in a frying pan.

It is recommended to serve it while it's hot

Tips:

Feel free instead of shrimp to add little cooked bays or lobsters.

Substitute finely chopped shallots for green onions

Add thinly green onion tops, coriander, or parsley to the soup if desired. Or add and swirl a spoonful of savoury cream.

The name German chocolate cake is rather misleading because it’s not really a German dessert and traditionally the cake is a lighter coloured cake, with a mild taste of chocolate. My family version is a chocolate cake with frosting chocolate on the top and centre of the cake with coconut frosting. This cake can not be beaten seriously, especially when you’re a lover of chocolate.

Preparation time: 30 minutes
Cooking time: 45 minutes
Serves: 15

Ingredients:

For the Chocolate Cake:

2 cups granulated sugar

1-3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup buttermilk

1/2 cup oil, either vegetable or canola oil

2 teaspoons vanilla extract

1 cup boiling water

For the Coconut Frosting:

1/2 cup light brown sugar

1/2 cup granulated sugar

1/2 cup butter

3 large egg yolks

3/4 cup evaporated milk

1 Tablespoon vanilla extract

1 cup chopped pecans

1 cup shredded sweetened coconut

For the Chocolate Frosting:

1/2 cup butter

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup evaporated milk

1 teaspoon vanilla extract

Directions:

Preheat oven about 375 degrees F. Grease 2 bakeries 8 or 9 “round. To make sure the cake comes out quickly. I like cutting around wax or parchment paper for the bottom of the pan too.

For Cake:

In a large bowl, mix sugar, meal, cacao, baking powder, soda, and salt. Mix eggs, butter, oil, and vanilla in a separate bowl and mix thoroughly. Add the wet ingredients and mix in the dry ingredients. Remove in boiling water (the batter is very thin). Put the drum in ready-made pots.

Bake for 25 – 35 minutes, or until clean or crumbly, depending on your cake pan. The 9 “pan will take less time to bake. Cool in the pan for 5 minutes then cool fully onto the wiring racks.

For Coconut frosting:

Add brown sugar, grained sugar, butter, the yolk of an egg, and evaporated milk in a medium casserole. Stir the mixture to blend properly in a low boil over medium heat. Stir until the mixture starts to thicken, constantly for several minutes.

Remove it from the heat. Add and stir vanilla, coconut, and nuts. Before layering the cake, make sure it’s completely cool.

For Chocolate Frosting:

Melt the butter. Mix in the powdered cocoa. Add powdered sugar and milk alternatively to spread. If necessary add a small amount of extra milk, or a little extra powder if necessary before your desired consistency is achieved. Add vanilla and stir.

For Assembling the cake:

On your serving stand or platform, place one of the cake rounds.

Smooth over the cake layer into a thin layer of chocolate, then spread over it half the coconut frost. Leave between the fill and edge of the cake for about 1/2 inch.

Put the second cake on top. Make sure that the placement of the chocolate frosting is smooth.

Spoon coconut on top of the cake remaining.

Homemade German Chocolate Cake

Rebecca The name German chocolate cake is rather misleading because it’s not really a German dessert and traditionally the cake is a lighter coloured cake, with a mild taste of chocolate.… Main Dish Recipes Homemade German Chocolate Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Chocolate Cake:
• 2 cups granulated sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup oil, either vegetable or canola oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• For the Coconut Frosting:
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter
• 3 large egg yolks
• 3/4 cup evaporated milk
• 1 Tablespoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut
• For the Chocolate Frosting:
• 1/2 cup butter
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract

Instructions

Preheat oven about 375 degrees F. Grease 2 bakeries 8 or 9 "round. To make sure the cake comes out quickly. I like cutting around wax or parchment paper for the bottom of the pan too.

For Cake:

In a large bowl, mix sugar, meal, cacao, baking powder, soda, and salt. Mix eggs, butter, oil, and vanilla in a separate bowl and mix thoroughly. Add the wet ingredients and mix in the dry ingredients. Remove in boiling water (the batter is very thin). Put the drum in ready-made pots.

Bake for 25 – 35 minutes, or until clean or crumbly, depending on your cake pan. The 9 "pan will take less time to bake. Cool in the pan for 5 minutes then cool fully onto the wiring racks.

For Coconut frosting:

Add brown sugar, grained sugar, butter, the yolk of an egg, and evaporated milk in a medium casserole. Stir the mixture to blend properly in a low boil over medium heat. Stir until the mixture starts to thicken, constantly for several minutes.

Remove it from the heat. Add and stir vanilla, coconut, and nuts. Before layering the cake, make sure it's completely cool.

For Chocolate Frosting:

Melt the butter. Mix in the powdered cocoa. Add powdered sugar and milk alternatively to spread. If necessary add a small amount of extra milk, or a little extra powder if necessary before your desired consistency is achieved. Add vanilla and stir.

For Assembling the cake:

On your serving stand or platform, place one of the cake rounds.

Smooth over the cake layer into a thin layer of chocolate, then spread over it half the coconut frost. Leave between the fill and edge of the cake for about 1/2 inch.

Put the second cake on top. Make sure that the placement of the chocolate frosting is smooth.

Spoon coconut on top of the cake remaining.

Butterscotch Cake with caramel icing is one of the most delicious cakes I ever had in my entire life. The dreamy brown butter frosting complements the rich butterscotch cake perfectly. A salted caramel drizzle covers the whole cake. In this perfect fall-inspired cake, you can not deny the salted caramel and butterfly flavours. Caramel Icing is a marvellous treat and another of those old things that have fallen out of favour but are returning now. Indeed, it tastes more like penuche or praline sweets than the gooey caramel we now think of.

Ingredients:

2 Cups Brown Sugar

1/2 Cup Butter

1 teaspoon vanilla

2 Eggs

2 Cups Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1/2 teaspoon salt

1 Cup Buttermilk

For Caramel Icing:

1 1/2 cups Brown Sugar

1 tbsp flour

1/4 cup butter (plus 2 tbsp for later)

1/4 cup of Milk

1 teaspoon vanilla

Directions:

1. Make sure to preheat the oven ahead about 350 degrees C. Grease and flour a pan (2 9-inch pans or 3 9-inches round pans) or line a parchment paper.

2. In an electric mixer, cream the butter and sugar on medium to fluffy. Add vanilla, eggs (one by one,) and beat them to low until mixed.

3. Take the flour, baking soda, baking powder, and salt together in a separate bowl. Add the flour and buttermilk (alternating each other) in the sugar/egg mixture. Scrape the bowl manually when everything is mixed in.

4. In the pan, add batter and bake for 25-30 minutes until the middle toothpick is clean.

5. Cool before frost.

For Caramel Icing:

1. Put all the ingredients in a small casserole apart from vanillas and an additional 2 tbsp of butter, warm it up for about a minute, or cook over medium heat. To prevent the mixture from burning, you have to stir it frequently. You can use a candy thermometer (238 degrees) if you have but if you don’t then stick to the manual checking.

2. Remove it in the fire and add in the vanilla and the 2 tbsp of butter. Cool the mixture, occasionally stirring it until it is still warm and has thickened enough to spread. Spread it over the cake, make sure to spread quickly as it cools and set quick. The coating should be thin, and not a thick layer. Let it set completely before slicing it

Butterscotch Cake with Caramel Icing

Rebecca Butterscotch Cake with caramel icing is one of the most delicious cakes I ever had in my entire life. The dreamy brown butter frosting complements the rich butterscotch cake perfectly.… Main Dish Recipes Butterscotch Cake with Caramel Icing European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

• 2 Cups Brown Sugar
• 1/2 Cup Butter
• 1 teaspoon vanilla
• 2 Eggs
• 2 Cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon salt
• 1 Cup Buttermilk
• For Caramel Icing:
• 1 1/2 cups Brown Sugar
• 1 tbsp flour
• 1/4 cup butter (plus 2 tbsp for later)
• 1/4 cup of Milk
• 1 teaspoon vanilla

Instructions

1. Make sure to preheat the oven ahead about 350 degrees C. Grease and flour a pan (2 9-inch pans or 3 9-inches round pans) or line a parchment paper.

2. In an electric mixer, cream the butter and sugar on medium to fluffy. Add vanilla, eggs (one by one,) and beat them to low until mixed.

3. Take the flour, baking soda, baking powder, and salt together in a separate bowl. Add the flour and buttermilk (alternating each other) in the sugar/egg mixture. Scrape the bowl manually when everything is mixed in.

4. In the pan, add batter and bake for 25-30 minutes until the middle toothpick is clean.

5. Cool before frost.

For Caramel Icing:

1. Put all the ingredients in a small casserole apart from vanillas and an additional 2 tbsp of butter, warm it up for about a minute, or cook over medium heat. To prevent the mixture from burning, you have to stir it frequently. You can use a candy thermometer (238 degrees) if you have but if you don't then stick to the manual checking.

2. Remove it in the fire and add in the vanilla and the 2 tbsp of butter. Cool the mixture, occasionally stirring it until it is still warm and has thickened enough to spread. Spread it over the cake, make sure to spread quickly as it cools and set quick. The coating should be thin, and not a thick layer. Let it set completely before slicing it

It’s as easy to make your strawberry jam as a two-two. All you need is full, cooked strawberries, sugar, and lemon juice. You can toast bread and top of country style with ricotta and a dollop of jam for a quick breakfast or snack. In contrast to other jam recipes, don’t jams require equipment and techniques for canning. The fruit is preserved by the sugar and acid in the jam although coolers have much less time in the fridge than traditional strawberry preserves. This jam is also somewhat looser than regular strawberry jams, as pectin (a thickening agent used frequently in canning) is not involved. The looseness of the jam will be affected also by a modification of the sugar content (more sugar is less loose).

Every year, there are so numerous excess fruits in-store that these berries freely freeze — the key for the production of household Strawberry Jam throughout the year. Although the traditional way of making jam is a fun thing to do, making it your version is quite fun too. Homemade jam is an unbelievable way to make the most of the strawberries, blackberries, and raspberries that is abundant in the market.

Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients:

2 pounds fresh strawberries, hulled

4 cups white sugar

1/4 cup lemon juice

Directions:

Crush strawberries in batches in a big bowl until you get four cups of mashed sausage berry. Mix strawberries, sugar, and lemon juice in a heavy bottom casserole. Stir until sugar is dissolved in low heat. Raise heat to high and bring a full rolling boil to the mixture. Boil and stir frequently, until the mix is 220 degrees F. Transfer to hot, sterilized pots and seal with 1/4 to 1/2 inch of headspace. If the jam is eaten immediately, do not bother processing and simply cool, but if not process it in a water bath.

Quick & Easy Strawberry Jam

Rebecca It’s as easy to make your strawberry jam as a two-two. All you need is full, cooked strawberries, sugar, and lemon juice. You can toast bread and top of country… Main Dish Recipes Quick & Easy Strawberry Jam European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds fresh strawberries, hulled
• 4 cups white sugar
• 1/4 cup lemon juice

Instructions

Crush strawberries in batches in a big bowl until you get four cups of mashed sausage berry. Mix strawberries, sugar, and lemon juice in a heavy bottom casserole. Stir until sugar is dissolved in low heat. Raise heat to high and bring a full rolling boil to the mixture. Boil and stir frequently, until the mix is 220 degrees F. Transfer to hot, sterilized pots and seal with 1/4 to 1/2 inch of headspace. If the jam is eaten immediately, do not bother processing and simply cool, but if not process it in a water bath.

The million-dollar Spaghetti is a simple, affordable, and easy to make the casserole. This saucepan is simple and a great way to feed a family or a crowd. The leftover of this dish is a treasure. When it is reheated, the pasta is a little softer, but the taste is just as good as when it was new from the oven. It is gooey, hearty, rich food of comfort. You will enjoy every bite and you’ll surely search for it.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 15

Ingredients:

16 ounces spaghetti noodles

1/2 pound ground beef

1/2 pound ground Italian sausage

salt and pepper, to taste

1 small onion, chopped

2 cloves garlic, minced

24-ounce jars marinara pasta sauce

3 Tablespoons butter

8 ounces cream cheese, softened

1/4 cup sour cream

1 cup cottage cheese

2 cups shredded mozzarella cheese

2/3 cup freshly grated parmesan cheese

fresh parsley leaves for garnish, optional

Directions:

Preheat the oven 350 degrees F

Cook in a large pot with salt and pepper and crumble the bovine and Italian sausage. Remove the majority of the grease.

Add the onions and garlic, cook the onion until it is translucent for a few minutes.

Add 1/2 cup (reserve 1/2 cup of noodles) of marinara sauce to the mixture and mix. Set aside

Cook spaghetti only until “al dente,” according to package instructions.

In a big bowl of butter and 1/2 cup of marinara and toss, add hot spaghetti to combine. Place the pasta half in a 9×13 “pan.

In a large bowl, combine cream, sour cream, and cottage cheese with a good mixture. Make sure the noodles are completely placed in the pot.

Put the remaining noodles to top. Smoothly add the meat mixture to an even layer. Top with parmesan and mozzarella cheese.

Bake for 30-35 minutes until hot. Check for about 20 minutes and place a piece of tinfoil on it if the cheese is browning too fast.

Before you cut and serve, wait about 10-15 minutes. Good luck!

Million Dollar Spaghetti

Rebecca The million-dollar Spaghetti is a simple, affordable, and easy to make the casserole. This saucepan is simple and a great way to feed a family or a crowd. The leftover… Main Dish Recipes Million Dollar Spaghetti European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 ounces spaghetti noodles
• 1/2 pound ground beef
• 1/2 pound ground Italian sausage
• salt and pepper, to taste
• 1 small onion, chopped
• 2 cloves garlic, minced
• 24-ounce jars marinara pasta sauce
• 3 Tablespoons butter
• 8 ounces cream cheese, softened
• 1/4 cup sour cream
• 1 cup cottage cheese
• 2 cups shredded mozzarella cheese
• 2/3 cup freshly grated parmesan cheese
• fresh parsley leaves for garnish, optional

Instructions

Preheat the oven 350 degrees F

Cook in a large pot with salt and pepper and crumble the bovine and Italian sausage. Remove the majority of the grease.

Add the onions and garlic, cook the onion until it is translucent for a few minutes.

Add 1/2 cup (reserve 1/2 cup of noodles) of marinara sauce to the mixture and mix. Set aside

Cook spaghetti only until "al dente," according to package instructions.

In a big bowl of butter and 1/2 cup of marinara and toss, add hot spaghetti to combine. Place the pasta half in a 9x13 "pan.

In a large bowl, combine cream, sour cream, and cottage cheese with a good mixture. Make sure the noodles are completely placed in the pot.

Put the remaining noodles to top. Smoothly add the meat mixture to an even layer. Top with parmesan and mozzarella cheese.

Bake for 30-35 minutes until hot. Check for about 20 minutes and place a piece of tinfoil on it if the cheese is browning too fast.

Before you cut and serve, wait about 10-15 minutes. Good luck!

We have found the easiest way to spin a zero effort on pecan pastry. With an exquisite, gooey, pastry-inspired filling and a crisp cake blend, this tap dessert is almost invariably packed, yet has a lot of flavour in the fall. Pecan pie cobbler, without a scrap of fuss, has the same flavour as pecan cake. There’s no rolling pie crust, no tempering filling. This pecan cobbler recipe is prepared without corn syrup and you can also use healthy ingredients if you like. Pecan pastry is a mysterious dessert which means, as it bakes, it produces its crust. The caramel pudding that is shaped on the base of the plate has a pecan pie flavour, and the batter goes upwards and creates a “crust”.

Ingredients:

1 refrigerated pie crusts (box), softened as directed on box

2 1/2 cups light corn syrup

2 1/2 cups packed brown sugar

1/2 cup butter, melted

4 1/2 teaspoons vanilla

6 eggs, slightly beaten

2 cups coarsely chopped pecans

Butter-flavour cooking spray

2 cups pecan halves

Vanilla ice cream, if desired

Directions:

Preheat oven to 425 degrees F. Grease 13 to 9 inches (3 quarters) glass bakery with spray or shortening. Take 1 pie crust away from the bag; unroll on your work surface. Roll into the rectangle of 13×9-inch. Put the crust in a platter; trim edges to fit.

Mix corn syrup, brown sugar, butter, vanilla, and wired eggs in a large bowl. Remove in the cut potatoes. Sprinkle the half of the potted dish. Remove the second pie crust; unroll on work surface. Roll into the rectangle of 13×9-inch. Place over the filling crust; fit the edges. Spray the crust with a cooking spray with the butter.

Bake until browned for 14 to 16 minutes. Decrease the heat of the oven to 350 ° F. Carefully spoon over baked pastry; arrange decorative halves of pecan on top. Bake until set for 30 minutes longer. Cool on the cooling rack for 20 minutes. You can serve it with vanilla ice cream.

PECAN PIE COBBLER

Rebecca We have found the easiest way to spin a zero effort on pecan pastry. With an exquisite, gooey, pastry-inspired filling and a crisp cake blend, this tap dessert is almost… Main Dish Recipes PECAN PIE COBBLER European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 refrigerated pie crusts (box), softened as directed on box
• 2 1/2 cups light corn syrup
• 2 1/2 cups packed brown sugar
• 1/2 cup butter, melted
• 4 1/2 teaspoons vanilla
• 6 eggs, slightly beaten
• 2 cups coarsely chopped pecans
• Butter-flavour cooking spray
• 2 cups pecan halves
• Vanilla ice cream, if desired

Instructions

Preheat oven to 425 degrees F. Grease 13 to 9 inches (3 quarters) glass bakery with spray or shortening. Take 1 pie crust away from the bag; unroll on your work surface. Roll into the rectangle of 13x9-inch. Put the crust in a platter; trim edges to fit.

Mix corn syrup, brown sugar, butter, vanilla, and wired eggs in a large bowl. Remove in the cut potatoes. Sprinkle the half of the potted dish. Remove the second pie crust; unroll on work surface. Roll into the rectangle of 13x9-inch. Place over the filling crust; fit the edges. Spray the crust with a cooking spray with the butter.

Bake until browned for 14 to 16 minutes. Decrease the heat of the oven to 350 ° F. Carefully spoon over baked pastry; arrange decorative halves of pecan on top. Bake until set for 30 minutes longer. Cool on the cooling rack for 20 minutes. You can serve it with vanilla ice cream.