Main Dish Recipes

It is my kids birthday today! I thought I would surprise her with her favourite Pineapple Pecan Cake with Cream Cheese Frosting. I want this day to be very special because it is her 7th birthday and we are having a small surprise party for her. Since this cake is pretty easy to make, I was able to bake it before she caught me! That was close!

My daughter loves it, she won’t stop kissing me! Her friends can’t get over it, too. Even their moms asked me how to make it! Crazy, right? So I shared them my recipe and they surprise on how simple it is to make.

Try it for yourself, I promise you your family will love it!

What you need…

For the cake

2 c flour

2 c sugar

2 tsp baking soda

2 eggs

1 (20-ounce) can of crushed pineapple with juice

1 cup chopped pecans, optional

For the Icing

1 stick butter, softened

1 (8-ounce) package cream cheese softened

2 cups confectioners sugar

1 Tbsp vanilla

What you need to do

Let’s start with the cake. In a large bowl, mix flour, sugar and baking soda. Add the eggs, pineapple along with its juice, and the pecans (it’s up to you if you want to use pecans, I like mine with lots of it). Stir until moistened. Pour mixture into a 9 x 13-inch buttered baking pan. Bake for about 35 minutes in a preheated 350°F oven. Insert a toothpick to check doneness, if it comes out clean then your cake is done. Remove from the oven and let it cool completely.

For the icing, combine cream cheese, butter, confectioner sugar, and vanilla. Gently beat until smooth.

It is time to frost the cake! Don’t be shy, pour everything on it. Serve and enjoy! Refrigerate if there’s any left. Great with coffee for a great afternoon snack.

Pineapple Pecan Cake with Cream Cheese Frosting

Rebecca It is my kids birthday today! I thought I would surprise her with her favourite Pineapple Pecan Cake with Cream Cheese Frosting. I want this day to be very special… Main Dish Recipes Pineapple Pecan Cake with Cream Cheese Frosting European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the cake
• 2 c flour
• 2 c sugar
• 2 tsp baking soda
• 2 eggs
• 1 (20-ounce) can of crushed pineapple with juice
• 1 cup chopped pecans, optional
• For the Icing
• 1 stick butter, softened
• 1 (8-ounce) package cream cheese softened
• 2 cups confectioners sugar
• 1 Tbsp vanilla

Instructions

Let's start with the cake. In a large bowl, mix flour, sugar and baking soda. Add the eggs, pineapple along with its juice, and the pecans (it's up to you if you want to use pecans, I like mine with lots of it). Stir until moistened. Pour mixture into a 9 x 13-inch buttered baking pan. Bake for about 35 minutes in a preheated 350°F oven. Insert a toothpick to check doneness, if it comes out clean then your cake is done. Remove from the oven and let it cool completely.

For the icing, combine cream cheese, butter, confectioner sugar, and vanilla. Gently beat until smooth.

It is time to frost the cake! Don't be shy, pour everything on it. Serve and enjoy! Refrigerate if there's any left. Great with coffee for a great afternoon snack.

There’s nothing better in this world than life’s dessert, a chocolate cake. This recipe will surely give you the satisfaction you have been looking for in your lives. A strong chocolate cake with mocha-mascarpone is a treat that must not be ignored. Try and share this recipe with your loved ones.

INGREDIENTS:

Cake

2 cups cake flour

3/4 cup natural unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

3/4 c unsalted butter, under room temperature

2 cups (packed) golden brown sugar

3 large eggs

1 1/2 teaspoons vanilla extract

1 cup buttermilk

4 tsp instant espresso powder must be dissolved with a 3/4 c hot water

Frosting

1/3 cup natural unsweetened cocoa powder

1 tablespoon instant espresso powder

1 1/2 c of chilled heavy whipping cream, divided

1 1/3 cups sugar

2 8-ounce containers chilled mascarpone cheese

Bittersweet chocolate curls (optional)

Directions:

Cake

In the centre of the oven, position rack; preheat up to 325 ° F. Generously butter two 9 inch cake pans with 2 inch-tall sides; dust it with flour, tap any excess. Line pans with parchment paper.

Sift 2 cups of cake into a medium bowl with flour, cocoa, and baking soda. Beat butter in large bowl to smooth with the help of the electric blender. Add brown sugar and beat for about 2 minutes until well mixed. Add eggs 1 at a time, which will be good after every addition, and add vanilla extract. Add 3 additional meal mixture and 2 additional buttermilk alternatively, then only blend until each addition has been blended. Stir in a smooth mixture of hot espresso water gradually.

Split batter among pans; smooth tops. Bake the cakes until clean, about 40 minutes after inserting the tester into the centre. Set aside to cool the cakes in pots on the rack for 15 mins. Insert a small knife to loosen cakes around the sides of the bowl. The cakes must be inverted onto the racks and vice versa to remove the parchment paper. Place a wire rack on top of every cake; reverse, to cool completely. Store every cake in plastic at room temperature.

Frosting

Sift cocoa powder into a big bowl; sprinkle powder with espresso. In a small saucepan, bring 1 cup of cream to boiling. Slowly for cocoa mixture cream, whisk about 1 minute until cocoa is fully dissolved. Stir until sugar dissolves, add 1/2 cup of cream and sugar. At least 2 hours of chill to cold.

Mix the cocoa mixture with mascarpone. Beat at low speed until mixed and smooth with the electric blender. Speed increase to medium-high; beat for about 2 minutes.

Brush off cakes with pastry brush and place on top of the plate. Top with 1 3/4 cup frost in dollops. Spread the frosting to the edges with an offset spatula. Top with a second layer of cake, press to stick. Spread thin frosting layer on top of the cake and topsides then chill 10 minutes. With the use of an offset spatula, swirl decoratively on top or side of the cake. If desired, add chocolate curls. Allow 20 minutes before serving to stand at room temperature.

Dark Coffee-Chocolate Cake with Mocha-Mascarpone Frosting

Rebecca There’s nothing better in this world than life’s dessert, a chocolate cake. This recipe will surely give you the satisfaction you have been looking for in your lives. A strong… Main Dish Recipes Dark Coffee-Chocolate Cake with Mocha-Mascarpone Frosting European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• Cake
• 2 cups cake flour
• 3/4 cup natural unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3/4 c unsalted butter, under room temperature
• 2 cups (packed) golden brown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup buttermilk
• 4 tsp instant espresso powder must be dissolved with a 3/4 c hot water
• Frosting
• 1/3 cup natural unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1 1/2 c of chilled heavy whipping cream, divided
• 1 1/3 cups sugar
• 2 8-ounce containers chilled mascarpone cheese
• Bittersweet chocolate curls (optional)

Instructions

Cake

In the centre of the oven, position rack; preheat up to 325 ° F. Generously butter two 9 inch cake pans with 2 inch-tall sides; dust it with flour, tap any excess. Line pans with parchment paper.

Sift 2 cups of cake into a medium bowl with flour, cocoa, and baking soda. Beat butter in large bowl to smooth with the help of the electric blender. Add brown sugar and beat for about 2 minutes until well mixed. Add eggs 1 at a time, which will be good after every addition, and add vanilla extract. Add 3 additional meal mixture and 2 additional buttermilk alternatively, then only blend until each addition has been blended. Stir in a smooth mixture of hot espresso water gradually.

Split batter among pans; smooth tops. Bake the cakes until clean, about 40 minutes after inserting the tester into the centre. Set aside to cool the cakes in pots on the rack for 15 mins. Insert a small knife to loosen cakes around the sides of the bowl. The cakes must be inverted onto the racks and vice versa to remove the parchment paper. Place a wire rack on top of every cake; reverse, to cool completely. Store every cake in plastic at room temperature.

Frosting

Sift cocoa powder into a big bowl; sprinkle powder with espresso. In a small saucepan, bring 1 cup of cream to boiling. Slowly for cocoa mixture cream, whisk about 1 minute until cocoa is fully dissolved. Stir until sugar dissolves, add 1/2 cup of cream and sugar. At least 2 hours of chill to cold.

Mix the cocoa mixture with mascarpone. Beat at low speed until mixed and smooth with the electric blender. Speed increase to medium-high; beat for about 2 minutes.

Brush off cakes with pastry brush and place on top of the plate. Top with 1 3/4 cup frost in dollops. Spread the frosting to the edges with an offset spatula. Top with a second layer of cake, press to stick. Spread thin frosting layer on top of the cake and topsides then chill 10 minutes. With the use of an offset spatula, swirl decoratively on top or side of the cake. If desired, add chocolate curls. Allow 20 minutes before serving to stand at room temperature.

The recipes are so easy. No dough or biscuit cutters must be even rolled out. And you know that during those busy weeknights, everyone is searching for an easy snack to cook especially for working moms. No cookie-cutter is necessary! Since I began to do these, I also slightly changed it. Instead of milk, I began using buttermilk and doubled the ingredients so they were thicker. We love them it’s so big and flawless. Now, if you want a smaller and thinner biscuit, you can certainly cut this recipe into half. But I like mine following the recipe.

I have all the ingredients available so I’m ready to make this recipe every time. I usually serve soup and salad for my family. But I like to surprise them from time to time, and with this easy to follow the recipe I can do that without wasting so much time and energy. Also, I can bond with them more.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 9

Ingredients:

1/2 cup salted butter 1 stick

2 1/2 cups all-purpose flour

1 1/2 tbsp granulated sugar

1 1/2 tbsp baking powder

1 1/2 tsp salt

1 3/4 cup buttermilk

Directions:

Preheat the oven to 450F.

Melt a butter stick in a microwave (or you can use the bakery that you will bake in if it’s microwave-safe).

In an 8×8 baking dish, add the melted butter.

Mix flour, sugar, baking powder, and salt together in a medium bowl.

Garnish with butter. Stir until a loose dough is achieved. The batter is going to be somewhat sticky.

Pour the biscuit dough (right on melted butter) to the baking dish. You don’t need to worry if some butter will run over the dough, it happens all the time.

Cut the dough into nine squares. This helps to cut when you are done later, too.

Bake 20-25 minutes, baked, turning dish once.

Oven times vary because different ovens have various hot spots, but mainly golden brown cookies are supposed to touch and spring back.

BUTTER DIP BUTTERMILK BISCUITS

Rebecca The recipes are so easy. No dough or biscuit cutters must be even rolled out. And you know that during those busy weeknights, everyone is searching for an easy snack… Main Dish Recipes BUTTER DIP BUTTERMILK BISCUITS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1/2 cup salted butter 1 stick
• 2 1/2 cups all-purpose flour
• 1 1/2 tbsp granulated sugar
• 1 1/2 tbsp baking powder
• 1 1/2 tsp salt
• 1 3/4 cup buttermilk

Instructions

Preheat the oven to 450F.

Melt a butter stick in a microwave (or you can use the bakery that you will bake in if it's microwave-safe).

In an 8x8 baking dish, add the melted butter.

Mix flour, sugar, baking powder, and salt together in a medium bowl.

Garnish with butter. Stir until a loose dough is achieved. The batter is going to be somewhat sticky.

Pour the biscuit dough (right on melted butter) to the baking dish. You don't need to worry if some butter will run over the dough, it happens all the time.

Cut the dough into nine squares. This helps to cut when you are done later, too.

Bake 20-25 minutes, baked, turning dish once.

Oven times vary because different ovens have various hot spots, but mainly golden brown cookies are supposed to touch and spring back.

I appeared to live in a cave a couple of years ago and had never even heard of Tater tot Casserole till a friend told me about it. It sounded quite straightforward and my family was quickly hooked. Even as adults, we all love certain things, even if we don’t show it. But I think the other cool thing about it is that you can do this in so many ways that it is attractive to everybody. We’ve all got them, I believe. You know, we can use the style of the recipe a little modified, but we go back to our basic comfort zone whenever we like. In any case, it’s the same basic ingredients I know I can fill up quickly and feed people. Not glamorous, but it isn’t meant to be sometimes.

This recipe is a combination of the things my family loves and the things that I can quickly get to the table. In essence, it’s a recipe in the taco-meat style that contains a few other ingredients. There’s a great deal of fresh taste and your family taco night will take to a whole new level. Tater tot casserole is a good food to make and save time a busy day in advance

Preparation time: 10 minutes
Cooking time: 4 hours
Serves: 6

Ingredients:

1 lb ground beef

2 cloves garlic minced

1 oz packet taco seasoning

10.5 oz cheddar cheese soup

32 oz frozen tater tots

Directions:

Saute your ground beef with onions, check if its cook then drain

Mix all components in a large bowl, except 1 cup of shredded cheese, and add to a lightly grated 6-quarter crock or casserole cup.

Sprinkle the cheddar over the mixture

Cover for 4-5 hours or 2-2.5 hours at low altitude, continue to cover it until cook.

If you want to use a safe pot, place the brown cheese on top in the broiler for about 90 seconds.

Crock Pot Tater Tot Taco Casserole

Rebecca I appeared to live in a cave a couple of years ago and had never even heard of Tater tot Casserole till a friend told me about it. It sounded… Main Dish Recipes Crock Pot Tater Tot Taco Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground beef
• 2 cloves garlic minced
• 1 oz packet taco seasoning
• 10.5 oz cheddar cheese soup
• 32 oz frozen tater tots

Instructions

Saute your ground beef with onions, check if its cook then drain

Mix all components in a large bowl, except 1 cup of shredded cheese, and add to a lightly grated 6-quarter crock or casserole cup.

Sprinkle the cheddar over the mixture

Cover for 4-5 hours or 2-2.5 hours at low altitude, continue to cover it until cook.

If you want to use a safe pot, place the brown cheese on top in the broiler for about 90 seconds.

This is a wrap-around recipe with a funny name, but a long history. The story goes: a young woman used her pickles to trade for bread and butter to a local food manufacturer. We love the story just like we love it! These fresh pickle bread and butter are simple to whip and add sandwiches and burgers to the right crunch. We like to pull it up and put it into the macaroni or potato salad, and the children think that it is a great snack from the jar.

The best thing is to keep these sweet, tangy pickles from marinating for weeks; they are ready within 24 hours so you can always have a jar or two in the fridge. That is a great way to use an overflow of beatable cucumbers, but we love to use the supermarket mini-cucumbers for slices just the right size for the packaging of pint jars.

INGREDIENTS:

10 medium mini-cucumbers, sliced 1/4 in thick

1 1/2 tbsp coarse salt

3/4 c sugar

3/4 cup light brown sugar

1 cup white vinegar

1/2 cup apple cider vinegar

1 tablespoon mustard seeds

1 teaspoon onion powder

1/2 teaspoon celery seeds

1/4 teaspoon ground turmeric

1 pinch chilli flakes (optional)

Directions:

In a large bowl, sprinkle coarse salt over cucumber slices. Mix gently.

Cover and set aside for a few hours at room temperature.

In a cup, whisk sugars, vinegar, and seasonings. Take a medium heat pan. Continue to cook, whisk occasionally until all the sugar has dissolved completely.

In a colder, cool, running water, rinse cucumbers. Shake the colander and return the cucumbers to the bowl to remove excess water.

Mixing over cucumber slices for hot vinegar. Toss it to mix. Toss to mix. Cover, let it rest approximately an hour.

In two pint jars, add the cucumbers. Split liquid evenly between jars, ensuring all slices of the cucumber are covered.

Cool 24 hours in before using it

Rebecca This is a wrap-around recipe with a funny name, but a long history. The story goes: a young woman used her pickles to trade for bread and butter to a… Main Dish Recipes Bread And Butter Fridge Pickles European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 10 medium mini-cucumbers, sliced 1/4 in thick
• 1 1/2 tbsp coarse salt
• 3/4 c sugar
• 3/4 cup light brown sugar
• 1 cup white vinegar
• 1/2 cup apple cider vinegar
• 1 tablespoon mustard seeds
• 1 teaspoon onion powder
• 1/2 teaspoon celery seeds
• 1/4 teaspoon ground turmeric
• 1 pinch chilli flakes (optional)

Instructions

In a large bowl, sprinkle coarse salt over cucumber slices. Mix gently.

Cover and set aside for a few hours at room temperature.

In a cup, whisk sugars, vinegar, and seasonings. Take a medium heat pan. Continue to cook, whisk occasionally until all the sugar has dissolved completely.

In a colder, cool, running water, rinse cucumbers. Shake the colander and return the cucumbers to the bowl to remove excess water.

Mixing over cucumber slices for hot vinegar. Toss it to mix. Toss to mix. Cover, let it rest approximately an hour.

In two pint jars, add the cucumbers. Split liquid evenly between jars, ensuring all slices of the cucumber are covered.

Cool 24 hours in before using it

Who has time to enjoy fine side dishes? We don’t. We want a very impactful, simple, tasteful dish, which will be wowed by everyone without a lot of time or effort. In this case, we needed a large portion of potatoes, so what would it be better than to put them on a pan and allow the oven to do the job? Mix the seasoning mix, add some butter – that’s it! With your favourite dried herbs In the butter mixture, throw your potatoes and then get those into the oven.

The key here is to let the tots cook for a while, but don’t hesitate to flip them if you want, then pull the pan out of the oven and add the flavour of a chicken broth! That’s right, you’ll add something liquid that’ll be absorbed and help these spuds become the most delicious, flavoured bites that you can imagine.

INGREDIENTS

3 lb Yukon gold potatoes, or small potatoes, peeled and cut into thick slices

6 tablespoons unsalted butter

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon garlic powder

1/2 teaspoon dried basil

1 cup low-sodium chicken broth

kosher salt and freshly ground pepper, to taste

fresh parsley, optional, garnish

Directions:

Preheat the oven to 475 ° F and add non-stick spray in a large baker’s sheet.

Mix butter, thyme, rosemary, garlic powder, basil, salt, and pepper in a microwave and microwave in a large bowl until they have melted.

In the bowl, add the sliced potatoes and stir them in melted butter.

Put the potatoes on a grated baker’s sheet in a single layer and place them in the oven.

Roast it for 5 min then optionally flip potatoes and roast for another 15 minutes.

Remove from the oven bakery and stir again, then put the chicken bread into the bakery sheet carefully.

Return to oven, roast, or fork until tender for the last 10-15 minutes.

Garnished with fresh parsley if desired. Make sure to serve this while it’s hot.

Melt In Your Mouth Potatoes

Rebecca Who has time to enjoy fine side dishes? We don’t. We want a very impactful, simple, tasteful dish, which will be wowed by everyone without a lot of time or… Main Dish Recipes Melt In Your Mouth Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 lb Yukon gold potatoes, or small potatoes, peeled and cut into thick slices
• 6 tablespoons unsalted butter
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1 cup low-sodium chicken broth
• kosher salt and freshly ground pepper, to taste
• fresh parsley, optional, garnish

Instructions

Preheat the oven to 475 ° F and add non-stick spray in a large baker's sheet.

Mix butter, thyme, rosemary, garlic powder, basil, salt, and pepper in a microwave and microwave in a large bowl until they have melted.

In the bowl, add the sliced potatoes and stir them in melted butter.

Put the potatoes on a grated baker's sheet in a single layer and place them in the oven.

Roast it for 5 min then optionally flip potatoes and roast for another 15 minutes.

Remove from the oven bakery and stir again, then put the chicken bread into the bakery sheet carefully.

Return to oven, roast, or fork until tender for the last 10-15 minutes.

Garnished with fresh parsley if desired. Make sure to serve this while it's hot.

One of our favourite snacks is Sausage Balls. I’ve always got a bag for a fast snack. In the freezer, I had a few frozen hash browns too, and I thought of how to use them before it expires. Then I stumble upon this recipe and it was the luckiest discovery I had. You take your favourite sausage breakfast, some biscuit, some cheddar cheese, and some hashbrown and mix it in a bowl. You form the mixture into balls and put it in the oven to bake. It looks like meatballs, well, who wouldn’t love meatballs though?

There is, however, only something we like about sausages. They are delicious when you make them the original way, but I like to throw some hash browns now and then. Simply Potatoes are my favourite. It’s very easy to toss the hash browns into this platter with them already thawed and shredded. This recipe requires them to be torn apart, in particular. Whether you have guests for a Sunday morning meal on average or a morning meal, it will certainly be a success. Oh, and they’re good to dip in a small Hollandaise sauce. Sausage and Hash Brown are ideal for breakfast, lunch, dinner, snacks – they’re ideal for anything.  Forget about what I say, now you can enjoy your breakfast. Remember to eat one ball at a time.

Serves: 6-8

INGREDIENTS

1 lb ground breakfast sausage, uncooked

8 oz cream cheese, softened

1 1/2 cups Bisquick

1 1/2 cups cheddar cheese, shredded

4 cups shredded, frozen hashbrowns

Directions:

Preheat the oven to 400 ° F and add parchment paper to the baking sheet, set aside.

Combine sausage, crème cheese, Bisquick, cheddar, and hashbrowns in a medium bowl and mix. Spread in 1 1/2-inch ball and put on the ready bakery.

Bake for about 20-25 min until cooked and browned. Serve and enjoy a delicious meal.

Sausage and Hashbrown Bites

Rebecca One of our favourite snacks is Sausage Balls. I’ve always got a bag for a fast snack. In the freezer, I had a few frozen hash browns too, and I… Main Dish Recipes Sausage and Hashbrown Bites European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 5 voted )

Ingredients

• 1 lb ground breakfast sausage, uncooked
• 8 oz cream cheese, softened
• 1 1/2 cups Bisquick
• 1 1/2 cups cheddar cheese, shredded
• 4 cups shredded, frozen hashbrowns

Instructions

Preheat the oven to 400 ° F and add parchment paper to the baking sheet, set aside.

Combine sausage, crème cheese, Bisquick, cheddar, and hashbrowns in a medium bowl and mix. Spread in 1 1/2-inch ball and put on the ready bakery.

Bake for about 20-25 min until cooked and browned. Serve and enjoy a delicious meal.

Discover this great butter rice stick. It is so delicious that everything is eaten. The canned soup means that it’s an easy-to-make meal. And if you use a teaspoon of Worcestershire sauce, a little additional zest is added. So you may want to try this recipe if you’re a beginner’s cook. You only have to place everything in a small dish, cover the dish, and put it in the oven. With all the confidence that it will work great, you can cook this recipe. It is rather stressful to prepare rice because you never know if it is cooked. But while it’s a bit longer to cook, follow the procedures is much more advantageous. The best part is that it is simple and the ingredients are very cheap to make.

Rice is the ideal side dish – it can be kept straight or dressed, and it supplements much of what you serve. But this baked rice, well, it’s more than a side dish. It steals the spotlight every time it gets to serve in the table. If you are into plain side dish then this recipe is for you. Some call this French onion soup rice; others call it a butter rice stick. Whatever you call it, it’s very simple to make this rice side dish and it’s just as tasty. Who says it’s boring to rice? Don’t be surprised if this dish pleases your guests. And this is a dish ideal for having a potluck dinner.

Preparation time: 5 min
Cooking time: 1 h
Serves: 4-6

Ingredients:

1 c long-grain white rice, uncooked

1 (10 ounces) can condense French Onion soup

1 (10 ounces) can condensed beef broth

1/2 c (1 stick) unsalted butter, sliced

Directions:

Preheat the oven to 425 degrees F.

Stir rice, soup, and broth in a 9×9-inch baking dish.

Put butter slices on the top and cover tightly with foil.

Bake for 30 min, remove the foil and cook for another 30 min.

Stick of Butter Baked Rice Recipe

Rebecca Discover this great butter rice stick. It is so delicious that everything is eaten. The canned soup means that it’s an easy-to-make meal. And if you use a teaspoon of… Main Dish Recipes Stick of Butter Baked Rice Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c long-grain white rice, uncooked
• 1 (10 ounces) can condense French Onion soup
• 1 (10 ounces) can condensed beef broth
• 1/2 c (1 stick) unsalted butter, sliced

Instructions

Preheat the oven to 425 degrees F.

Stir rice, soup, and broth in a 9x9-inch baking dish.

Put butter slices on the top and cover tightly with foil.

Bake for 30 min, remove the foil and cook for another 30 min.

I normally like banana bread or pumpkin bread when it is urgent to make a quick bread. The world of bread has so much to offer, take for example this Cheese Loaf Blueberry Cream. It’s as fast as making banana bread, but it feels more special, with lots of luminous blueberries and cream cheese. What I say is that it is worth expanding your skillset for bread baking.

While the blueberries make juicy bursts in every bite, add butter and cream. Keep the crumbs both moist and mildly flavoured. It helps to dust fresh or frozen blueberries into a little flour before they ply to prevent it from sinking. After all, you want to feel the blueberries with every bite in your mouth. Blueberry Cream cheese loaf is a fast and easy fast recipe for bread. It’s so tender with fresh, juicy blueberries and so delicious. Take some blueberries and creat this recipe for your morning breakfast as a snack or breakfast today.

Ingredients:

2 c plus 2 tablespoons all-purpose flour, divided

2 cups fresh or frozen blueberries

1 cup (2 sticks) unsalted butter, softened

8 oz cream cheese, softened

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

4 eggs

1 1/2 teaspoons baking powder

1/2 teaspoon salt

Directions:

Preheat oven to 350 ° F and add two loaf panes of 9×5 inch, set aside.

Toss 2 tablespoons of flour into the blueberries, set aside.

In a large bowl, add beat butter, cream, sugar, and vanilla. Add the eggs one at a time and mix well each time. Use an electric mixture for faster results.

Stir the other two cups of flour, baking powder, and salt together in a separate bowl. Mix in the wet ingredients gradually and carefully.

Place the batter into prepared bowls, fold it gently in the blueberries. Bring until clean, 45-55 minutes, the toothpick inserted into the centre.

Cool down on a wire rack 10 minutes before running a knife on the edges to cool off entirely.

Slice and serve

Blueberry Cream Cheese Loaf

Rebecca I normally like banana bread or pumpkin bread when it is urgent to make a quick bread. The world of bread has so much to offer, take for example this… Main Dish Recipes Blueberry Cream Cheese Loaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c plus 2 tablespoons all-purpose flour, divided
• 2 cups fresh or frozen blueberries
• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Instructions

Preheat oven to 350 ° F and add two loaf panes of 9x5 inch, set aside.

Toss 2 tablespoons of flour into the blueberries, set aside.

In a large bowl, add beat butter, cream, sugar, and vanilla. Add the eggs one at a time and mix well each time. Use an electric mixture for faster results.

Stir the other two cups of flour, baking powder, and salt together in a separate bowl. Mix in the wet ingredients gradually and carefully.

Place the batter into prepared bowls, fold it gently in the blueberries. Bring until clean, 45-55 minutes, the toothpick inserted into the centre.

Cool down on a wire rack 10 minutes before running a knife on the edges to cool off entirely.

Slice and serve