Main Dish Recipes

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4

Perfect for breakfast or after school snack. This Cast Iron Patty Melt is satisfying in every bite. Stuffed with simple yet flavorful sauce, patty, and cheese – this simple sandwich is an excellent grab-and-go breakfast for busy days.

Ingredients

2 large sweet onions, peeled, halved, and thinly sliced

8 tbsp unsalted butter, divided

1/3 c mayonnaise

2 tbsp ketchup

1/2 tsp yellow mustard

1/4 tsp garlic powder

1/4 tsp ground black pepper

4 Chop House by Holten Angus Sirloin Steak Burgers

8 slices thick-cut sourdough or rye bread

4 slices medium cheddar cheese

4 slices Swiss cheese

How to make Cast Iron Patty Melt

Step 1: Melt 2 tbsp butter in a large skillet over medium-low heat. Once melted, saute the onions while occasionally stirring over low heat for about 30 minutes or until golden and soft.

Step 2: To prepare the sauce, mix the mayonnaise, ketchup, mustard, garlic powder, and black pepper and set aside.

Step 3: Heat 2 tbsp butter in a large cast-iron skillet over medium-high heat. Cook the burger patties following the package direction. When done, remove the cooked patties from the skillet and wipe it clean.

Step 4: To assemble the sandwich: Spread on one side of each 8 slices of bread the sauce. Split the onions between the 4 slices and top individually with a burger patty, a slice of cheese, and a slice of bread.

Step 5: In a skillet, add 2 tbsp butter and heat over medium-low heat. Swirl the pan to coat evenly with the melted butter. Place the sandwiches and cook one side until golden brown. Add the rest of the 2 tbsp butter and cook the other side of the sandwiches. Move them around to coat with butter and continue to cook until golden brown.

Step 6: Once done, serve the sandwiches immediately. Enjoy!

Cast Iron Patty Melt

Rebecca Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 4 Perfect for breakfast or after school snack. This Cast Iron Patty Melt is… Main Dish Recipes Cast Iron Patty Melt European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large sweet onions, peeled, halved, and thinly sliced
• 8 tbsp unsalted butter, divided
• 1/3 c mayonnaise
• 2 tbsp ketchup
• 1/2 tsp yellow mustard
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper
• 4 Chop House by Holten Angus Sirloin Steak Burgers
• 8 slices thick-cut sourdough or rye bread
• 4 slices medium cheddar cheese
• 4 slices Swiss cheese

Instructions

Step 1: Melt 2 tbsp butter in a large skillet over medium-low heat. Once melted, saute the onions while occasionally stirring over low heat for about 30 minutes or until golden and soft.

Step 2: To prepare the sauce, mix the mayonnaise, ketchup, mustard, garlic powder, and black pepper and set aside.

Step 3: Heat 2 tbsp butter in a large cast-iron skillet over medium-high heat. Cook the burger patties following the package direction. When done, remove the cooked patties from the skillet and wipe it clean.

Step 4: To assemble the sandwich: Spread on one side of each 8 slices of bread the sauce. Split the onions between the 4 slices and top individually with a burger patty, a slice of cheese, and a slice of bread.

Step 5: In a skillet, add 2 tbsp butter and heat over medium-low heat. Swirl the pan to coat evenly with the melted butter. Place the sandwiches and cook one side until golden brown. Add the rest of the 2 tbsp butter and cook the other side of the sandwiches. Move them around to coat with butter and continue to cook until golden brown.

Step 6: Once done, serve the sandwiches immediately. Enjoy!

Mouthwatering, top of my list Southern Hamburger Steak with savoury Mushroom Gravy. Not fussy, simple to prepare, and comes out awesome always!

Ingredients

Hamburger Steak Patties:

1 large egg

1/4 c bread crumbs

6 slice of bacon, cooked and chopped

1 tsp of seasoned salt

3 tbsp olive oil

1-1/2 lbs ground beef

1 large onion, diced

1 tsp garlic powder

1/2 tsp fresh black pepper

1 c all-purpose flour

Brown Onion Mushroom Gravy:

1 large onion, chopped

1 c of beef broth

1 c of water

1/4 c of all-purpose flour

1/4 tsp seasoning salt

1/4 tsp black pepper

1/2 tsp of Worcestershire sauce

1 tsp Gravy master (orange top)

2 c of freshly sliced mushrooms

How to make Southern Hamburger Steaks with Onion Mushroom Gravy

Step 1: Combine the patty ingredients aside from the flour and olive oil in a large bowl. Mix well and make about 4 to 6 hamburger patties with the same sizes.

Step 2: Dip the patties in the flour until all sides are well coated.

Step 3: Heat olive oil in a large semi-deep cooking skillet. Once hot, add and cook the patties until both sides are brown. Remove the cooked patties and set aside. Reserve the drippings for the gravy.

Step 4: Saute the sliced onions in the same pan with the drippings. Add a tbsp water and cook over medium heat, seldom stirring, until a bit caramelized.

Step 5: Mix the beef broth, water, 1/4 cup of flour, seasoning salt, pepper, Worcestershire, and gravy master in a medium-sized bowl until incorporated. Pour this into the pan with the onions. Constantly stir until thickened.

Step 6: Place the cooked hamburger steak back into the skillet and flip several times until both sides are coated with gravy.

Step 7: Add in the sliced mushrooms and continue to simmer over low heat for about 20 minutes more. Flip every 5 minutes to keep the patties well coated.

Step 8: Once done, serve over buttered mashed potatoes. Enjoy!

Southern Hamburger Steaks with Onion Mushroom Gravy!

Rebecca Mouthwatering, top of my list Southern Hamburger Steak with savoury Mushroom Gravy. Not fussy, simple to prepare, and comes out awesome always! Ingredients Hamburger Steak Patties: 1 large egg 1/4… Main Dish Recipes Southern Hamburger Steaks with Onion Mushroom Gravy! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 2 voted )

Ingredients

• Hamburger Steak Patties:
• 1 large egg
• 1/4 c bread crumbs
• 6 slice of bacon, cooked and chopped
• 1 teaspoon of seasoned salt
• 3 tablespoons olive oil
• 1-1/2 pounds ground beef
• 1 large onion, diced
• 1 teaspoon garlic powder
• 1/2 teaspoons fresh black pepper
• 1 c all-purpose flour
• Brown Onion Mushroom Gravy:
• 1 large onion, chopped
• 1 c of beef broth
• 1 c of water
• 1/4 c of all-purpose flour
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon black pepper
• 1/2 tablespoon of Worcestershire sauce
• 1 tablespoon Gravy master (orange top)
• 2 c of freshly sliced mushrooms

Instructions

Step 1: Combine the patty ingredients aside from the flour and olive oil in a large bowl. Mix well and make about 4 to 6 hamburger patties with the same sizes.

Step 2: Dip the patties in the flour until all sides are well coated.

Step 3: Heat olive oil in a large semi-deep cooking skillet. Once hot, add and cook the patties until both sides are brown. Remove the cooked patties and set aside. Reserve the drippings for the gravy.

Step 4: Saute the sliced onions in the same pan with the drippings. Add a tbsp water and cook over medium heat, seldom stirring, until a bit caramelized.

Step 5: Mix the beef broth, water, 1/4 cup of flour, seasoning salt, pepper, Worcestershire, and gravy master in a medium-sized bowl until incorporated. Pour this into the pan with the onions. Constantly stir until thickened.

Step 6: Place the cooked hamburger steak back into the skillet and flip several times until both sides are coated with gravy.

Step 7: Add in the sliced mushrooms and continue to simmer over low heat for about 20 minutes more. Flip every 5 minutes to keep the patties well coated.

Step 8: Once done, serve over buttered mashed potatoes. Enjoy!

 

Prep Time: 15 | Cook Time: 50 | Total Time: 1 hour 5 minutes | Yield: 10

I know when I first stumbled upon this recipe that I will love this! It is different from anything I’ve tried before. First, because it said beer bread and cheese, and that’s it! Anything with bacon, jalapeno, cheese, and butter, I am so in! I promise this is delicious! Try something new once in a while, and you’ll be surprised. This no-fuss recipe will impress you. Trust me, I know.

Ingredients

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon cumin

2 tablespoons sugar

6 slices crispy cooked bacon coarsely chopped

3 tablespoons jalapeno pepper finely minced

2 1/4 cups grated cheddar cheese

1 beer (12 ounces)

3 tablespoons butter melted

HOW TO MAKE BEER BREAD WITH CHEDDAR

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Use cooking spray to grease a 9 x 5-inch loaf pan.

Step 3: Mix the baking powder, cumin, garlic powder, jalapeno pepper, cheddar cheese, bacon, and salt in a large mixing bowl until combined before pouring in the beer. Stir again until incorporated.

Step 4: Add and spread the mixture on the bottom of the prepared loaf pan. Top with melted butter.

Step 5: Bake in the preheated oven for about 50 to 60 minutes or until brown.

Step 6: Once done, remove the loaf from the oven and sit on a wire rack.

Step 7: Take the loaf out of the pan and let it cool for at least 20 minutes at room temperature before slicing into small pieces.

Nutrition Facts:

Calories 357 | Total Fat 19g 24% | Cholesterol 45.4mg 15% | Sodium 399mg 17% | Total Carbohydrate 34.4g 12% | Sugars 3g | Protein 11.9g 24% | Vitamin A13%Vitamin C

BEER BREAD WITH CHEDDAR

Rebecca Prep Time: 15 | Cook Time: 50 | Total Time: 1 hour 5 minutes | Yield: 10 I know when I first stumbled upon this recipe that I will love… Main Dish Recipes BEER BREAD WITH CHEDDAR European Print This

Serves: 10 Prep Time: 15 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 357 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 2 tablespoons sugar
• 6 slices crispy cooked bacon coarsely chopped
• 3 tablespoons jalapeno pepper finely minced
• 2 1/4 cups grated cheddar cheese
• 1 beer (12 ounces)
• 3 tablespoons butter melted

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Use cooking spray to grease a 9 x 5-inch loaf pan.

Step 3: Mix the baking powder, cumin, garlic powder, jalapeno pepper, cheddar cheese, bacon, and salt in a large mixing bowl until combined before pouring in the beer. Stir again until incorporated.

Step 4: Add and spread the mixture on the bottom of the prepared loaf pan. Top with melted butter.

Step 5: Bake in the preheated oven for about 50 to 60 minutes or until brown.

Step 6: Once done, remove the loaf from the oven and sit on a wire rack.

Step 7: Take the loaf out of the pan and let it cool for at least 20 minutes at room temperature before slicing into small pieces.

Prep: 10 mins | Total: 10 mins | Servings: 6 | Yield: 6 servings

Classic never gets old, just like this green pea salad with cheese. It is a favourite for many years, different races, in any part of the globe. The perfect summer side dish – creamy, flavorful, sweet, and crunchy. A fusion of everything in one. You got the flavours, the texture in a snap that just cracks in your mouth.

This delicious salad is a staple at every gathering, potlucks, or in a simple family dinner at home. You’ll never go wrong with this. The best salad you’ll ever make and serve that guarantee to please the crowd. The slightly sweet and savoury combination is just perfect! And you don’t need to be a pro chef to make this, which is great because I am not a pro myself. And the ingredients are all pantry essential, so you have no excuse not to try this. I promise this is worth everything! Excellent addition to your weekly menu rotation. Your family will surely love this as much as my family does.

Ingredients

⅔ cup mayonnaise

salt and pepper to taste

⅓ cup diced red bell pepper

1 cup diced celery

3 large sweet pickles, chopped

1 (16 ounces) package frozen green peas, thawed

¾ cup cubed Cheddar cheese

6 leaves lettuce

HOW TO MAKE GREEN PEA SALAD WITH CHEESE

Step 1: Combine the mayonnaise, pepper, salt, celery, pickles, and red and green peppers in a large mixing bowl until well blended.

Step 2: Add and stir the cheese and peas with the other ingredients until incorporated.

Step 3: Chill inside the fridge for about 30 minutes.

Step 4: Once ready, serve with lettuce leaves. Enjoy!

Nutrition Facts:

Per Serving: 322.1 calories; protein 8.6g 17% DV; carbohydrates 16.3g 5% DV; fat 25.3g 39% DV; cholesterol 26.6mg 9% DV; sodium 421.9mg 17% DV.

GREEN PEA SALAD WITH CHEESE

Rebecca Prep: 10 mins | Total: 10 mins | Servings: 6 | Yield: 6 servings Classic never gets old, just like this green pea salad with cheese. It is a favourite… Main Dish Recipes GREEN PEA SALAD WITH CHEESE European Print This

Serves: 6 Prep Time: 10 mins

Nutrition facts: 322.1 calories 25.3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ⅔ cup mayonnaise
• salt and pepper to taste
• ⅓ cup diced red bell pepper
• 1 cup diced celery
• 3 large sweet pickles, chopped
• 1 (16 ounces) package frozen green peas, thawed
• ¾ cup cubed Cheddar cheese
• 6 leaves lettuce

Instructions

Step 1: Combine the mayonnaise, pepper, salt, celery, pickles, and red and green peppers in a large mixing bowl until well blended.

Step 2: Add and stir the cheese and peas with the other ingredients until incorporated.

Step 3: Chill inside the fridge for about 30 minutes.

Step 4: Once ready, serve with lettuce leaves. Enjoy!

Prep: 20 mins | Cook: 45 mins | Total: 1 hr 5 mins | Servings: 8 | Yield: 8 servings

Simple, hearty, and delicious – this cabbage potato kielbasa bake is pretty straightforward, not fussy, and perfect for the whole family! Tender cabbage shreds, diced potatoes, and smoked kielbasa sausage with a few simple pantry ingredients combined to make such an amazing dish. This without any question, is a keeper!

Ingredients

1 small head cabbage

2 cups diced potatoes

1 (16 ounces) package smoked kielbasa sausage, sliced

1 cup milk

2 large eggs, beaten

1 teaspoon salt

½ teaspoon ground black pepper

4 slices bread, cut into cubes

½ cup butter, sliced

HOW TO MAKE MENNONITE CABBAGE POTATO KIELBASA BAKE

Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.

Step 2: Cut and wash the cabbage leaves. Reserve the outer leaves.

Step 3: On the bottom of a 13 x 9 -inch baking dish, arrange the outer leaves. And shred the remaining leaves.

Step 4: Combine the shredded cabbage smoked sausage, and potatoes in a medium mixing bowl until well mixed.

Step 5: Put the eggs, milk, salt, and pepper in a different mixing bowl. Whisk until everything is incorporated before adding in the bread cubes. Let it sit for about 2 minutes or until the bread cubes are completely soaked.

Step 6: Add the soaked bread into the cabbage mixture and top with sliced butter.

Step 7: Bake in the preheated oven for about 45 minutes or until the potatoes are brown and tender.

Step 8: Once done, remove from the oven and allow to cool on a wire rack at room temperature.

Nutrition Facts:

Per Serving: 396 calories; protein 12.5g 25% DV; carbohydrates 21.5g 7% DV; fat 29.4g 45% DV; cholesterol 116.9mg 39% DV; sodium 1019mg 41% DV.

MENNONITE CABBAGE POTATO KIELBASA BAKE

Rebecca Prep: 20 mins | Cook: 45 mins | Total: 1 hr 5 mins | Servings: 8 | Yield: 8 servings Simple, hearty, and delicious – this cabbage potato kielbasa bake… Main Dish Recipes MENNONITE CABBAGE POTATO KIELBASA BAKE European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 396 calories 29.4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 small head cabbage
• 2 cups diced potatoes
• 1 (16 ounces) package smoked kielbasa sausage, sliced
• 1 cup milk
• 2 large eggs, beaten
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 4 slices bread, cut into cubes
• ½ cup butter, sliced

Instructions

Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.

Step 2: Cut and wash the cabbage leaves. Reserve the outer leaves.

Step 3: On the bottom of a 13 x 9 -inch baking dish, arrange the outer leaves. And shred the remaining leaves.

Step 4: Combine the shredded cabbage smoked sausage, and potatoes in a medium mixing bowl until well mixed.

Step 5: Put the eggs, milk, salt, and pepper in a different mixing bowl. Whisk until everything is incorporated before adding in the bread cubes. Let it sit for about 2 minutes or until the bread cubes are completely soaked.

Step 6: Add the soaked bread into the cabbage mixture and top with sliced butter.

Step 7: Bake in the preheated oven for about 45 minutes or until the potatoes are brown and tender.

Step 8: Once done, remove from the oven and allow to cool on a wire rack at room temperature.

Prep: 15 mins | Cook: 12 mins | Additional: 1 hr 30 mins | Total: 1 hr 57 mins | Servings: 22 | Yield: 44 rolls

Every bite of these delicious rolls is nostalgic. Reminding me of busy school corridors and friends. I cannot believe that these copycat of our school’s lunchroom cafeteria rolls taste exactly like the real thing!

Ingredients

3 cups warm water

1 tablespoon white sugar

⅔ cup white sugar

3 (.25 ounce) envelopes active dry yeast

¼ cup milk

2 large eggs eggs

1 tablespoon salt

10 cups all-purpose flour

¼ cup shortening

¼ cup butter, melted

HOW TO MAKE SCHOOL LUNCHROOM CAFETERIA ROLLS

Step 1: Pour warm water and add in a tbsp sugar in a large mixing bowl. Stir until the sugar has dissolved. Then, sprinkle over the yeast, allowing the mixture to sit for about 10 minutes or until foamy.

Step 2: Add the eggs into the yeast, pour in the milk and add in the salt. Stir until incorporated.

Step 3: Add the flour with 2/3 cup of sugar in a different bowl and mix in the shortening with your fingers.

Step 4: Gradually add in the flour into the wet ingredients. Use a wooden spoon to mix the ingredients until a ball begins to form throughout the spoon.

Step 5: Use a hot towel to cover the bowl and allow it to rise for about 45 minutes in a warm area.

Step 6: Over the risen dough, pour in the melted butter and knead for about 2 minutes. Before rolling the dough, allow it to sit for another 2 to 3 minutes.

Step 7: Roll the dough on a flat surface with a little flour to about an inch thick.

Step 8: Use a knife or any sharp blade to cut the dough into 2-inch squares.

Step 9: Roll and make the squares into small balls. Put them on a greased pan and leave an inch space between the balls.

Step 10: Allow them to rise or place in the fridge to set overnight.

Step 11: When ready to bake, preheat the oven to 400 degrees F.

Step 12: Bake the dough balls in the preheated oven for about 12 minutes or until golden brown.

Step 13: Once done, remove from the oven and allow to cool on a wire rack.

Nutrition Facts:

Per Serving: 282.3 calories; protein 6.9g 14% DV; carbohydrates 50.5g 16% DV; fat 5.5g 9% DV; cholesterol 22.7mg 8% DV; sodium 342.1mg 14% DV.

SCHOOL LUNCHROOM CAFETERIA ROLLS

Rebecca Prep: 15 mins | Cook: 12 mins | Additional: 1 hr 30 mins | Total: 1 hr 57 mins | Servings: 22 | Yield: 44 rolls Every bite of these… Main Dish Recipes SCHOOL LUNCHROOM CAFETERIA ROLLS European Print This

Serves: 22 Prep Time: 15 mins1 Cooking Time: 1 hr 42 mins 1 hr 42 mins

Nutrition facts: 282.3 calories 5.5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups warm water
• 1 tablespoon white sugar
• ⅔ cup white sugar
• 3 (.25 ounce) envelopes active dry yeast
• ¼ cup milk
• 2 large eggs eggs
• 1 tablespoon salt
• 10 cups all-purpose flour
• ¼ cup shortening
• ¼ cup butter, melted

Instructions

Step 1: Pour warm water and add in a tbsp sugar in a large mixing bowl. Stir until the sugar has dissolved. Then, sprinkle over the yeast, allowing the mixture to sit for about 10 minutes or until foamy.

Step 2: Add the eggs into the yeast, pour in the milk and add in the salt. Stir until incorporated.

Step 3: Add the flour with 2/3 cup of sugar in a different bowl and mix in the shortening with your fingers.

Step 4: Gradually add in the flour into the wet ingredients. Use a wooden spoon to mix the ingredients until a ball begins to form throughout the spoon.

Step 5: Use a hot towel to cover the bowl and allow it to rise for about 45 minutes in a warm area.

Step 6: Over the risen dough, pour in the melted butter and knead for about 2 minutes. Before rolling the dough, allow it to sit for another 2 to 3 minutes.

Step 7: Roll the dough on a flat surface with a little flour to about an inch thick.

Step 8: Use a knife or any sharp blade to cut the dough into 2-inch squares.

Step 9: Roll and make the squares into small balls. Put them on a greased pan and leave an inch space between the balls.

Step 10: Allow them to rise or place in the fridge to set overnight.

Step 11: When ready to bake, preheat the oven to 400 degrees F.

Step 12: Bake the dough balls in the preheated oven for about 12 minutes or until golden brown.

Step 13: Once done, remove from the oven and allow to cool on a wire rack.

Prep: 30 mins | Cook: 15 mins | Total: 45 mins | Servings: 8 | Yield: 8 servings

Fresh and crisp spinach with a simple yet flavorful bacon dressing. This simple salad recipe is a huge hit always. Perfect for a light dinner or pair with any meat for a satisfying dinner with your family.

Ingredients

6 large eggs eggs

1 pound bacon

2 bunches fresh spinach, rinsed and dried

4 medium (4-1/8″ long)s green onions, thinly sliced

2 large eggs eggs

¼ cup white sugar

¼ cup white vinegar

¼ cup red wine vinegar

How to make Spinach Salad With Warm Bacon Dressing

Step 1: Bring to a boil a saucepan with 6 eggs and enough water to cover the eggs over medium heat.

Step 2: Once boiling, take the saucepan out of the heat and allow the eggs to sit in the hot water for another 10 to 12 minutes, covered.

Step 3: Take the eggs out of the saucepan and onto iced water. Peel each egg and slice them into small pieces.

Step 4: Cook the bacon in a large skillet over medium-high heat until greasy and crispy.

Step 5: Remove from the pan and crumble the cooked bacon into little pieces and reserve about half a cup of the grease.

Step 6: Add the green onions and spinach in a large mixing bowl and toss to mix.

Step 7: Heat the same skillet with the reserved bacon grease over low heat.

Step 8: Meanwhile, mix the remaining of the eggs, white vinegar, sugar, and red wine vinegar in a small mixing bowl until incorporated.

Step 9: Cook the egg mixture into the skillet and whisk for about a minute or until thick.

Step 10: Toss the mixture into the spinach and bacon mixture until fully coated.

Step 11: Garnish with chopped egg and serve. Enjoy!

Nutrition Facts:

Per Serving: 220.7 calories; protein 15.8g 32% DV; carbohydrates 11.1g 4% DV; fat 13.1g 20% DV; cholesterol 206.5mg 69% DV; sodium 568.6mg 23% DV.

Spinach Salad With Warm Bacon Dressing

Rebecca Prep: 30 mins | Cook: 15 mins | Total: 45 mins | Servings: 8 | Yield: 8 servings Fresh and crisp spinach with a simple yet flavorful bacon dressing. This… Main Dish Recipes Spinach Salad With Warm Bacon Dressing European Print This

Serves: 8 Prep Time: 30 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 220.7 calories 13.1 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 large eggs eggs
• 1 pound bacon
• 2 bunches fresh spinach, rinsed and dried
• 4 medium (4-1/8″ long)s green onions, thinly sliced
• 2 large eggs eggs
• ¼ cup white sugar
• ¼ cup white vinegar
• ¼ cup red wine vinegar

Instructions

Step 1: Bring to a boil a saucepan with 6 eggs and enough water to cover the eggs over medium heat.

Step 2: Once boiling, take the saucepan out of the heat and allow the eggs to sit in the hot water for another 10 to 12 minutes, covered.

Step 3: Take the eggs out of the saucepan and onto iced water. Peel each egg and slice them into small pieces.

Step 4: Cook the bacon in a large skillet over medium-high heat until greasy and crispy.

Step 5: Remove from the pan and crumble the cooked bacon into little pieces and reserve about half a cup of the grease.

Step 6: Add the green onions and spinach in a large mixing bowl and toss to mix.

Step 7: Heat the same skillet with the reserved bacon grease over low heat.

Step 8: Meanwhile, mix the remaining of the eggs, white vinegar, sugar, and red wine vinegar in a small mixing bowl until incorporated.

Step 9: Cook the egg mixture into the skillet and whisk for about a minute or until thick.

Step 10: Toss the mixture into the spinach and bacon mixture until fully coated.

Step 11: Garnish with chopped egg and serve. Enjoy!

Servings: 12 | Yield: 1 – 8-inch square cake

I can eat this every day for breakfast with a cup of coffee or as a dessert. Super moist banana oatmeal crumb cake that melts in your mouth. A luscious cake with a crumb topping and rich banana flavour. Extremely easy to prepare and comes out great always! Have a blast every day with this wholesome and delightful dessert!

Ingredients

½ cup butter softened

⅔ cup packed brown sugar

2 large eggs eggs

1 cup mashed bananas

1 teaspoon vanilla extract

¾ cup all-purpose flour

1 ⅓ cups rolled oats

¼ teaspoon salt

1 teaspoon baking soda

¾ cup rolled oats

⅓ cup packed brown sugar

2 tablespoons butter, melted

2 tablespoons chopped walnuts

½ teaspoon ground cinnamon

HOW TO MAKE BANANA OATMEAL CRUMB CAKE

Step 1: Sift the flour, baking soda, 1 1/3 cups oats, and salt in a small mixing bowl.

Step 2: Combine the margarine or half a cup of butter and sugar in a large mixing bowl until creamy. Add in the eggs, vanilla, followed by the bananas. Whisk until incorporated.

Step 3: Add the flour mixture into the banana mixture and beat until combined.

Step 4: Shift the batter into a greased and floured 8-inch square pan.

Step 5: Mix the brown sugar, 3/4 cup oats, 1/3 cup brown sugar, walnuts, cinnamon, and margarine or melted butter in a medium mixing bowl until incorporated. Add and spread this over the batter.

Step 6: Bake in the oven for about 40 to 45 minutes at 350 degrees F.

Step 7: Once done, remove the cake from the oven and allow to cool on a wire rack at room temperature.

Nutrition Facts:

Per Serving: 274.1 calories; protein 4.2g 8% DV; carbohydrates 38.1g 12% DV; fat 12.3g 19% DV; cholesterol 56.4mg 19% DV; sodium 239.5mg 10% DV.

BANANA OATMEAL CRUMB CAKE

Rebecca Servings: 12 | Yield: 1 – 8-inch square cake I can eat this every day for breakfast with a cup of coffee or as a dessert. Super moist banana oatmeal… Main Dish Recipes BANANA OATMEAL CRUMB CAKE European Print This

Serves: 12

Nutrition facts: 274.1 calories 12.3 fat

Rating: 5.0/5

( 2 voted )

Ingredients

• ½ cup butter softened
• ⅔ cup packed brown sugar
• 2 large eggs eggs
• 1 cup mashed bananas
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• 1 ⅓ cups rolled oats
• ¼ teaspoon salt
• 1 teaspoon baking soda
• ¾ cup rolled oats
• ⅓ cup packed brown sugar
• 2 tablespoons butter, melted
• 2 tablespoons chopped walnuts
• ½ teaspoon ground cinnamon

Instructions

Step 1: Sift the flour, baking soda, 1 1/3 cups oats, and salt in a small mixing bowl.

Step 2: Combine the margarine or half a cup of butter and sugar in a large mixing bowl until creamy. Add in the eggs, vanilla, followed by the bananas. Whisk until incorporated.

Step 3: Add the flour mixture into the banana mixture and beat until combined.

Step 4: Shift the batter into a greased and floured 8-inch square pan.

Step 5: Mix the brown sugar, 3/4 cup oats, 1/3 cup brown sugar, walnuts, cinnamon, and margarine or melted butter in a medium mixing bowl until incorporated. Add and spread this over the batter.

Step 6: Bake in the oven for about 40 to 45 minutes at 350 degrees F.

Step 7: Once done, remove the cake from the oven and allow to cool on a wire rack at room temperature.

Prep: 5 mins | Additional: 10 mins | Total: 15 mins | Servings: 4 | Yield: 4 servings

This is the easiest and quickest treat I’ve made in my entire existence! Peanut butter and maple syrup are the only ingredients you need. Yes, that is right! This is a 2-ingredient treat that you can make in a heartbeat!

I have been obsessed with this treat for too long. You’ll think that this may be overly sweet, or will it taste good? And the answer is a big fat yes! Yes, this is absolutely delish and perfectly sweet. Peanut butter alone is delicious, add in some maple syrup, and you have yourself a real treat! I am not a fan of smooth peanut butter, but you can use any kind. Me, I prefer chunky peanut butter over anything else! My kids love these minis. They are super addicting, especially if you love peanut butter that much. Peanut butter is a staple at my home, and maple syrup is a necessity because my kids put this on anything! So making these lovely fudge at home is as easy as eating them.

Ingredients

½ cup peanut butter

¼ cup maple syrup

2 eaches sheets parchment paper

How to make 2-Ingredient Peanut Butter Freezer Fudge

Step 1: Combine the maple syrup and peanut butter in a medium mixing bowl until well mixed. Shift this into a single sheet of parchment paper.

Step 2: Top with another piece of parchment paper and press to flatten the mixture onto the surface.

Step 3: Freeze for about 10 minutes or until hard before cutting into small squares.

Note:

In place of smooth peanut butter, you can use chunky peanut butter if desired.

Nutrition Facts:

Per Serving: 241 calories; protein 8.1g 16% DV; carbohydrates 19.5g 6% DV; fat 16.3g 25% DV; cholesterol mg; sodium 149.8mg 6% DV.

2-Ingredient Peanut Butter Freezer Fudge

Rebecca Prep: 5 mins | Additional: 10 mins | Total: 15 mins | Servings: 4 | Yield: 4 servings This is the easiest and quickest treat I’ve made in my entire… Main Dish Recipes 2-Ingredient Peanut Butter Freezer Fudge European Print This

Serves: 4 Prep Time: 15 mins

Nutrition facts: 241 calories 16.3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup peanut butter
• ¼ cup maple syrup
• 2 eaches sheets parchment paper

Instructions

Step 1: Combine the maple syrup and peanut butter in a medium mixing bowl until well mixed. Shift this into a single sheet of parchment paper.

Step 2: Top with another piece of parchment paper and press to flatten the mixture onto the surface.

Step 3: Freeze for about 10 minutes or until hard before cutting into small squares.

Notes

In place of smooth peanut butter, you can use chunky peanut butter if desired.

Prep: 10 mins | Cook: 30 mins | Additional: 2 hrs | Total: 2 hrs 40 mins | Servings: 4 | Yield: 4 pork chops

These root beer chops are pure genius! Tender, juicy pork chops marinated in a savoury sauce and grilled to perfection. Simply delicious and worth trying. This dish is something to keep!

Ingredients

4 eaches (1-inch thick) pork chops

3 (12 fluid ounce) cans or bottles of root beer

1 pinch salt and pepper to taste

1 cup beef stock

2 tablespoons brown sugar

½ teaspoon chipotle-flavoured hot sauce

2 teaspoons Worcestershire sauce

1 pinch salt, to taste

How to make Root Beer Pork Chops

Step 1: Place the pork chops in a large dish. Pour over 2 cans of root beer. Put the dish in the fridge and marinate the chops for at least 2 hours.

Step 2: When ready, take the chops out of the fridge and season with salt and pepper.

Step 3: Add the beef stock, the remaining root beer, hot sauce, Worcestershire sauce, and brown sugar in a saucepan. Stir until incorporated and allow to simmer over medium heat until the mixture is reduced to about 3/4 cup. Set aside.

Step 4: Preheat the grill to medium-high heat. Brush the grill with oil and cook the pork chops for about 8 minutes on every side or until no longer bloody or pinkish. Or if a thermometer is available, use it to test the doneness of the chops. It should register 63 degrees C or 145 degrees F.

Step 5: Brush the pork chops with the sauce and continue to cook for another 2 minutes on each side.

Step 6: Once done, remove the cooked chops from the grill and onto a serving platter.

Step 7: If needed, season with salt and pepper.

Nutrition Facts:

Per Serving: 408.6 calories; protein 41.8g 84% DV; carbohydrates 37.5g 12% DV; fat 9.3g 14% DV; cholesterol 106.6mg 36% DV; sodium 169.6mg 7% DV.

Root Beer Pork Chops Are Pure Genius

Rebecca Prep: 10 mins | Cook: 30 mins | Additional: 2 hrs | Total: 2 hrs 40 mins | Servings: 4 | Yield: 4 pork chops These root beer chops are… Main Dish Recipes Root Beer Pork Chops Are Pure Genius European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 2 hrs 30 mins 2 hrs 30 mins

Nutrition facts: 408.6 calories 9.3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 eaches (1-inch thick) pork chops
• 3 (12 fluid ounce) cans or bottles of root beer
• 1 pinch salt and pepper to taste
• 1 cup beef stock
• 2 tablespoons brown sugar
• ½ teaspoon chipotle-flavoured hot sauce
• 2 teaspoons Worcestershire sauce
• 1 pinch salt, to taste

Instructions

Step 1: Place the pork chops in a large dish. Pour over 2 cans of root beer. Put the dish in the fridge and marinate the chops for at least 2 hours.

Step 2: When ready, take the chops out of the fridge and season with salt and pepper.

Step 3: Add the beef stock, the remaining root beer, hot sauce, Worcestershire sauce, and brown sugar in a saucepan. Stir until incorporated and allow to simmer over medium heat until the mixture is reduced to about 3/4 cup. Set aside.

Step 4: Preheat the grill to medium-high heat. Brush the grill with oil and cook the pork chops for about 8 minutes on every side or until no longer bloody or pinkish. Or if a thermometer is available, use it to test the doneness of the chops. It should register 63 degrees C or 145 degrees F.

Step 5: Brush the pork chops with the sauce and continue to cook for another 2 minutes on each side.

Step 6: Once done, remove the cooked chops from the grill and onto a serving platter.

Step 7: If needed, season with salt and pepper.