Main Dish Recipes

Prep Time: 15 minutes | Cook Time: 19 minutes | Servings: 15

These moist, perfectly spiced muffins with a heavenly cream cheese filling is the best copycat of my favourite Starbucks muffins. A homemade version of our most loved muffins that is better than the original! So good it’ll sweep you off your feet in a bite!

Ingredients

MUFFIN:

1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp pumpkin pie spice

1 1/2 cups pumpkin puree

1/4 cup butter, melted/cooled

1 tsp vanilla extract

1 egg

CREAM CHEESE FILLING:

4 oz cream cheese, softened

1/2 tsp vanilla extract

1 tsp flour

2 tbsp sugar

1 tsp milk

How to make Copycat Starbucks Pumpkin Cream Cheese Muffins

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

Step 2: Using a cooking spray or liners, line a muffin tray.

Step 3: Add the flour, sugar, baking powder, baking soda, salt, and pumpkin spice in a large bowl. Mix well.

Step 4: Combine the pumpkin, melted butter, vanilla extract, and egg in another bowl.

Step 5: Then, add the wet mixture into the dry ingredients, mixing until just combined.

Step 6: Fill about 3/4 full of batter the muffin liners.

Step 7: For the cream cheese filling, combine the cream cheese, vanilla extract, flour, sugar, and milk in a bowl.

Step 8: Fill a piping bag or Ziploc bag with the cream cheese filling. Cut the corner tip-off.

Step 9: Pipe a dollop of cream cheese mixture over the batter. The filling will slightly sink into the batter.

Step 10: Bake in the preheated oven for approximately 18 to 20 minutes.

Step 11: Once done, take the muffins out of the oven and let them cool for at least 2 to 3 minutes before removing them from the muffin tray.

Step 12: Serve and enjoy!

Nutrition Facts:

Calories 140 | Fat 4g6% | Saturated Fat 2g13% | Cholesterol 20mg7% | Sodium 241mg10% | Potassium 89mg3% | Carbohydrates 24g8% | Fiber 1g4% | Sugar 13g14% | Protein 3g6% | Vitamin A 3927IU79% | Vitamin C 1mg1% | Calcium 56mg6% | Iron 1mg6%

Copycat Starbucks Pumpkin Cream Cheese Muffins

Rebecca Prep Time: 15 minutes | Cook Time: 19 minutes | Servings: 15 These moist, perfectly spiced muffins with a heavenly cream cheese filling is the best copycat of my favourite… Main Dish Recipes Copycat Starbucks Pumpkin Cream Cheese Muffins European Print This

Serves: 15 Prep Time: 15 mins Cooking Time: 19 mins 19 mins

Nutrition facts: 140 calories 4 fat

Rating: 3.6/5

( 14 voted )

Ingredients

• MUFFIN:
• 1 1/2 cups flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 1 1/2 cups pumpkin puree
• 1/4 cup butter, melted/cooled
• 1 tsp vanilla extract
• 1 egg
• CREAM CHEESE FILLING:
• 4 oz cream cheese, softened
• 1/2 tsp vanilla extract
• 1 tsp flour
• 2 tbsp sugar
• 1 tsp milk

Instructions

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

Step 2: Using a cooking spray or liners, line a muffin tray.

Step 3: Add the flour, sugar, baking powder, baking soda, salt, and pumpkin spice in a large bowl. Mix well.

Step 4: Combine the pumpkin, melted butter, vanilla extract, and egg in another bowl.

Step 5: Then, add the wet mixture into the dry ingredients, mixing until just combined.

Step 6: Fill about 3/4 full of batter the muffin liners.

Step 7: For the cream cheese filling, combine the cream cheese, vanilla extract, flour, sugar, and milk in a bowl.

Step 8: Fill a piping bag or Ziploc bag with the cream cheese filling. Cut the corner tip-off.

Step 9: Pipe a dollop of cream cheese mixture over the batter. The filling will slightly sink into the batter.

Step 10: Bake in the preheated oven for approximately 18 to 20 minutes.

Step 11: Once done, take the muffins out of the oven and let them cool for at least 2 to 3 minutes before removing them from the muffin tray.

Step 12: Serve and enjoy!

Servings: 10

I love this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. This Upside-Down Apple Cake is heaven on a plate!

Ingredients

CAKE:

¾ cup butter(170 g), softened

1 ½ cups sugar(300 g)

3 eggs

1 teaspoon vanilla extract

½ cup milk(120 mL)

1 ½ cups all-purpose flour(190 g)

1 teaspoon baking powder

¼ teaspoon salt

1 tablespoon cinnamon

4 apples, peeled and cut into ¼-inch (6.3mm) thick slices, recommended: granny smith or pink lady

SAUCE:

1 cup butter(230 g), melted

1 cup brown sugar(220 g)

How to make Upside-Down Apple Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.

Step 2: Then, grease a 9-inch or 23cm cake pan.

Step 3: Add the butter and sugar in a bowl. Cream together.

Step 4: Add in the eggs, vanilla, and milk. Whisk until incorporated.

Step 5: Whisk in the flour, baking powder, salt, and cinnamon until completely combined.

Step 6: To make the Sauce: In a saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar. Bring the mixture to a boil and stir continuously for 30 seconds or until forcibly bubbling.

Step 7: Transfer the sauce into the prepared cake pan.

Step 8: In a circular pattern, arrange the apples over the sauce.

Step 9: Add and smooth the batter on top of the apples.

Step 10: Place inside the preheated oven and bake for about 45 to 55 minutes or until the top of the cake springs back when poked gently.

Step 11: Remove from the oven and allow the cake to cool for about 10 to 15 minutes. Run a butter knife around the cake edges to loosen the sides.

Step 12: Put a plate on top of the pan, upside down. Invert to flip the cake onto the plate.

Step 13: Before serving, garnish with vanilla ice cream or whipped cream. Enjoy!

Nutrition Facts:

Calories 533 | Fat 34g | Carbs 55g | Fiber 3g | Sugar 39g | Protein 4g

Upside-Down Apple Cake

Rebecca Servings: 10 I love this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. This Upside-Down Apple Cake is heaven on a plate! Ingredients… Main Dish Recipes Upside-Down Apple Cake European Print This

Serves: 10

Nutrition facts: 533 calories 34 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• CAKE:
• ¾ cup butter(170 g), softened
• 1 ½ cups sugar(300 g)
• 3 eggs
• 1 teaspoon vanilla extract
• ½ cup milk(120 mL)
• 1 ½ cups all-purpose flour(190 g)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 tablespoon cinnamon
• 4 apples, peeled and cut into ¼-inch (6.3mm) thick slices, recommended: granny smith or pink lady
• SAUCE:
• 1 cup butter(230 g), melted
• 1 cup brown sugar(220 g)

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.

Step 2: Then, grease a 9-inch or 23cm cake pan.

Step 3: Add the butter and sugar in a bowl. Cream together.

Step 4: Add in the eggs, vanilla, and milk. Whisk until incorporated.

Step 5: Whisk in the flour, baking powder, salt, and cinnamon until completely combined.

Step 6: To make the Sauce: In a saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar. Bring the mixture to a boil and stir continuously for 30 seconds or until forcibly bubbling.

Step 7: Transfer the sauce into the prepared cake pan.

Step 8: In a circular pattern, arrange the apples over the sauce.

Step 9: Add and smooth the batter on top of the apples.

Step 10: Place inside the preheated oven and bake for about 45 to 55 minutes or until the top of the cake springs back when poked gently.

Step 11: Remove from the oven and allow the cake to cool for about 10 to 15 minutes. Run a butter knife around the cake edges to loosen the sides.

Step 12: Put a plate on top of the pan, upside down. Invert to flip the cake onto the plate.

Step 13: Before serving, garnish with vanilla ice cream or whipped cream. Enjoy!

Prep Time: 5 mins | Cook Time: 35 mins | Total Time: 40 mins | Servings: 20

I love DIY’s and these fun and colourful gummy bears are no exemption. Homemade gummy bears are the best and the perfect recipe to make with kids. Using only three main ingredients, you’ll find no excuse to make these delicious gummies. If you have kids like me or you are just obsessed with gummy bears, then you found your perfect match!

Ingredients

1 Box Flavored Jello (A typical box is 3oz)

2 Packets Unflavored Gelatin

1/3 Cup Water

1/4 Cup Cornstarch

How to make Homemade Gummy Bears

Step 1: Dust with a light coat of cornstarch the gummy bear moulds and set aside.

Step 2: Add the flavoured jello and 2 packets of unflavored gelatin in a saucepan.

Step 3: Pour in 1/3 cup water.

Step 4: Mix well and allow to sit for about 5 minutes.

Step 5: Dissolve the jello and gelatin on low-medium heat, whisking constantly for about 5 minutes until the powdered is dissolved.

Step 6: Once the powder is dissolved, add to the moulds using a dropper.

Step 7: Let the gummies cool for about 5 to 10 minutes. With cornstarch, lightly coat the back of the gummy bears.

Step 8: To completely cool, put the moulds in the fridge for at least 15 minutes.

Step 9: Meanwhile, add a tablespoon of cornstarch in a shallow bowl. Remove the gummy bears out of the moulds and transfer them into the bowl.

Step 10: Coat the gummies evenly by lightly tossing them. Because of the cornstarch, the gummies will be prevented from sticking together.

Step 11: Store the gummies in an airtight container.

Nutrition Facts:

Calories: 452kcal | Carbohydrates: 106g | Protein: 8g | Fat: 1g | Sodium: 407mg | Fiber: 1g | Sugar: 73g

Homemade Gummy Bears

Rebecca Prep Time: 5 mins | Cook Time: 35 mins | Total Time: 40 mins | Servings: 20 I love DIY’s and these fun and colourful gummy bears are no exemption.… Main Dish Recipes Homemade Gummy Bears European Print This

Serves: 20 Prep Time: 5 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 452 calories 1 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 Box Flavored Jello (A typical box is 3oz)
• 2 Packets Unflavored Gelatin
• 1/3 Cup Water
• 1/4 Cup Cornstarch

Instructions

Step 1: Dust with a light coat of cornstarch the gummy bear moulds and set aside.

Step 2: Add the flavoured jello and 2 packets of unflavored gelatin in a saucepan.

Step 3: Pour in 1/3 cup water.

Step 4: Mix well and allow to sit for about 5 minutes.

Step 5: Dissolve the jello and gelatin on low-medium heat, whisking constantly for about 5 minutes until the powdered is dissolved.

Step 6: Once the powder is dissolved, add to the moulds using a dropper.

Step 7: Let the gummies cool for about 5 to 10 minutes. With cornstarch, lightly coat the back of the gummy bears.

Step 8: To completely cool, put the moulds in the fridge for at least 15 minutes.

Step 9: Meanwhile, add a tablespoon of cornstarch in a shallow bowl. Remove the gummy bears out of the moulds and transfer them into the bowl.

Step 10: Coat the gummies evenly by lightly tossing them. Because of the cornstarch, the gummies will be prevented from sticking together.

Step 11: Store the gummies in an airtight container.

PREP TIME: 25 mins | TOTAL TIME: 25 mins

This is for all Sneakers lovers including myself. This made from scratch treat has layers of everything I love – nougat, chocolate, marshmallow creme fluff, and roasted peanuts. A pretty straightforward recipe that comes perfectly every time!

INGREDIENTS

2 cups semi-sweet chocolate chips

6 tbsp plus 1/4 cup creamy peanut butter

1 (7oz) container of marshmallow creme fluff

1 cup powder sugar

3/4 cup unsalted roasted peanuts

1 bag (11 oz) caramels, unwrapped

1/4 cup heavy whipping cream

HOW TO MAKE HOMEMADE SNICKERS

Step 1: Using a parchment paper, line a baking dish. Set aside.

Step 2: Allow a pan of water to boil over high heat. Add a cup of chocolate chips in a glass or metal bowl with 3 tbsp peanut butter. Melt over the boiling water on the pan while frequently stirring. Or you can melt in the microwave, just make sure to check every 25 seconds so it’ll not burn.

Step 3: In the prepared baking dish, pour the melted chocolate and spread it to smoothen out in an even layer. Set in the fridge.

Step 4: Meanwhile, to make the nougat. Add the marshmallow fluff, 1/4 cup peanut butter, and powdered sugar in a medium mixing bowl. Mix until incorporated.

Step 5: Take the chocolate from the freezer and push down the nougat with your hands on the first chocolate layer.

Step 6: On top of the nougat layer, distribute evenly the peanuts and press them gently to make them grounded. You can either use salted or unsalted peanuts.

Step 7: Melt the caramels and heavy whipping cream the same way you melted the chocolates. Stir until the caramel is completely melted.

Step 8: Over the nougat layer, pour the caramel. Using a spatula, smoothen the caramel. Chill and set in the fridge for at least 20 minutes.

Step 9: Do the same with the remaining cup of chocolate chips and 3 tbsp peanut butter.

Step 10: For the final layer, pour the melted chocolate on top of the cooled caramel. Again, place in the fridge until hardened.

Step 11: When ready, cut into squares using a sharp knife.

HOMEMADE SNICKERS RECIPE

Rebecca PREP TIME: 25 mins | TOTAL TIME: 25 mins This is for all Sneakers lovers including myself. This made from scratch treat has layers of everything I love – nougat,… Main Dish Recipes HOMEMADE SNICKERS RECIPE European Print This

Prep Time: 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups semi-sweet chocolate chips
• 6 tbsp plus 1/4 cup creamy peanut butter
• 1 (7oz) container of marshmallow creme fluff
• 1 cup powder sugar
• 3/4 cup unsalted roasted peanuts
• 1 bag (11 oz) caramels, unwrapped
• 1/4 cup heavy whipping cream

Instructions

Step 1: Using a parchment paper, line a baking dish. Set aside.

Step 2: Allow a pan of water to boil over high heat. Add a cup of chocolate chips in a glass or metal bowl with 3 tbsp peanut butter. Melt over the boiling water on the pan while frequently stirring. Or you can melt in the microwave, just make sure to check every 25 seconds so it'll not burn.

Step 3: In the prepared baking dish, pour the melted chocolate and spread it to smoothen out in an even layer. Set in the fridge.

Step 4: Meanwhile, to make the nougat. Add the marshmallow fluff, 1/4 cup peanut butter, and powdered sugar in a medium mixing bowl. Mix until incorporated.

Step 5: Take the chocolate from the freezer and push down the nougat with your hands on the first chocolate layer.

Step 6: On top of the nougat layer, distribute evenly the peanuts and press them gently to make them grounded. You can either use salted or unsalted peanuts.

Step 7: Melt the caramels and heavy whipping cream the same way you melted the chocolates. Stir until the caramel is completely melted.

Step 8: Over the nougat layer, pour the caramel. Using a spatula, smoothen the caramel. Chill and set in the fridge for at least 20 minutes.

Step 9: Do the same with the remaining cup of chocolate chips and 3 tbsp peanut butter.

Step 10: For the final layer, pour the melted chocolate on top of the cooled caramel. Again, place in the fridge until hardened.

Step 11: When ready, cut into squares using a sharp knife.

Prep Time: 12 mins | Cook Time: 15 mins | Total Time: 27 mins | Servings: 72

With five simple ingredients, you can whip up these chewy, soft, and melt-in-your-mouth Amish Caramels. A perfect simple gift to give to friends, colleagues, and loved ones. Not fussy, easy, and quick yummy treat with the goodness of caramel in every bite. For some that haven’t had the chance to try this, I urge you do so because this is the most foolproof caramel recipe. This Amish Caramel is worthy to add to your Christmas list.

Ingredients

1 cup granulated sugar

¾ cup of corn syrup

½ cup unsalted butter

1 cup heavy cream

½ teaspoon vanilla extract

How to make Amish Caramels

Step 1: Prepare an 8 x 8-inch baking pan by greasing it.

Step 2: Add the sugar, corn syrup, butter, and 1/4 cup of cream in a medium saucepan. Bring to a boil over medium-high heat while continuously stirring.

Step 2: Add the rest of the cream and continue to stir.

Step 3: Put the candy thermometer in the pan and while stirring continuously, allow the mixture to come to a softball stage. The thermometer will read 240 degrees F, the syrup will be transparent, and it’ll be boiling rapidly.

Step 4: The the thermometer hits 240 degrees F, take the caramel out of the heat.

Step 5: Immediately stir in the vanilla.

Step 6: Transfer the mixture in the prepared baking pan.

Step 7: Using a toothpick, pop any air bubbles that rise while the caramel is still warm. Then, let it cool overnight.

Step 8: Loosen the caramel block from the pan with a thin knife or small offset spatula. Place the block on a cutting board to cut the caramel into your desired size and shape. If desired, wrap individually in wax paper.

AMISH CARAMEL

Rebecca Prep Time: 12 mins | Cook Time: 15 mins | Total Time: 27 mins | Servings: 72 With five simple ingredients, you can whip up these chewy, soft, and melt-in-your-mouth… Main Dish Recipes AMISH CARAMEL European Print This

Serves: 72 Prep Time: 12 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 1 cup granulated sugar
• ¾ cup of corn syrup
• ½ cup unsalted butter
• 1 cup heavy cream
• ½ teaspoon vanilla extract

Instructions

Step 1: Prepare an 8 x 8-inch baking pan by greasing it.

Step 2: Add the sugar, corn syrup, butter, and 1/4 cup of cream in a medium saucepan. Bring to a boil over medium-high heat while continuously stirring.

Step 2: Add the rest of the cream and continue to stir.

Step 3: Put the candy thermometer in the pan and while stirring continuously, allow the mixture to come to a softball stage. The thermometer will read 240 degrees F, the syrup will be transparent, and it'll be boiling rapidly.

Step 4: The the thermometer hits 240 degrees F, take the caramel out of the heat.

Step 5: Immediately stir in the vanilla.

Step 6: Transfer the mixture in the prepared baking pan.

Step 7: Using a toothpick, pop any air bubbles that rise while the caramel is still warm. Then, let it cool overnight.

Step 8: Loosen the caramel block from the pan with a thin knife or small offset spatula. Place the block on a cutting board to cut the caramel into your desired size and shape. If desired, wrap individually in wax paper.

Prep Time: 5 mins | Cook: 40 min + standing | Makes: 1-1/2 pounds (60 pieces)

Tricky yet easy and quick. They say, don’t make divinity when the weather is extremely humid and that is how my grandma exactly said it.

Ingredients

2 large egg whites

3 cups of sugar

2/3 cup water

1/2 cup light corn syrup

1 teaspoon vanilla extract

1 cup chopped pecans

How to make Grandma’s Divinity

Step 1: Add the egg whites in a mixing bowl. Allow sitting at room temperature for about 30 minutes.

Step 2: Using waxed papers, line three 15 x 10 x 1-inch pans.

Step 3: Combine the sugar, water, and corn syrup in a large heavy saucepan. Bring to a boil, stir constantly until the sugar is dissolved.

Step 4: Cook over medium heat and do not stir until you reached the hard-ball stage or the candy thermometer reads 252 degrees.

Step 5: Meanwhile, beat the egg whites on medium speed until stiff peaks form.

Step 6: Gradually add the hot sugar mixture in a light stream over the egg whites. Constantly beating and occasionally scraping the sides of the bowl. Then, stir in the vanilla.

Step 7: Continue beating for another 5 to 6 minutes until the candy holds its shape. But make sure to not overmix or the candy will be stiff and crumbly.

Step 8: Add in the pecans and quickly fold.

Step 9: On the prepared pans, immediately drop the mixture by heaping teaspoonfuls. And allow them to stand at room temperature until the candy is dry to the touch.

Step 10: Place in an airtight container between waxed paper at room temperature.

Note:

Before using the candy thermometer, I suggest testing it first. Bring water to a boil and put in the thermometer. It should read 212 degrees. Then, adjust the recipe temperature based on the result.

Nutrition Facts:

1 piece: 61 calories, 1g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 13g carbohydrate (12g sugars, 0 fibre), 0 protein.

Grandma’s Divinity

Rebecca Prep Time: 5 mins | Cook: 40 min + standing | Makes: 1-1/2 pounds (60 pieces) Tricky yet easy and quick. They say, don’t make divinity when the weather is… Main Dish Recipes Grandma’s Divinity European Print This

Prep Time: 5 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 61 calories 1 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large egg whites
• 3 cups of sugar
• 2/3 cup water
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Instructions

Step 1: Add the egg whites in a mixing bowl. Allow sitting at room temperature for about 30 minutes.

Step 2: Using waxed papers, line three 15 x 10 x 1-inch pans.

Step 3: Combine the sugar, water, and corn syrup in a large heavy saucepan. Bring to a boil, stir constantly until the sugar is dissolved.

Step 4: Cook over medium heat and do not stir until you reached the hard-ball stage or the candy thermometer reads 252 degrees.

Step 5: Meanwhile, beat the egg whites on medium speed until stiff peaks form.

Step 6: Gradually add the hot sugar mixture in a light stream over the egg whites. Constantly beating and occasionally scraping the sides of the bowl. Then, stir in the vanilla.

Step 7: Continue beating for another 5 to 6 minutes until the candy holds its shape. But make sure to not overmix or the candy will be stiff and crumbly.

Step 8: Add in the pecans and quickly fold.

Step 9: On the prepared pans, immediately drop the mixture by heaping teaspoonfuls. And allow them to stand at room temperature until the candy is dry to the touch.

Step 10: Place in an airtight container between waxed paper at room temperature.

Note:

Before using the candy thermometer, I suggest testing it first. Bring water to a boil and put in the thermometer. It should read 212 degrees. Then, adjust the recipe temperature based on the result.

Prep Time: 15 mins | Total Time: 15 mins | Yield: 18

A homemade Peanut Brittle that requires nothing but a microwave and few simple ingredients. This no-fuss, super easy, and quick treat goes way back.

INGREDIENTS

1 cup of sugar

1 cup dry-roasted peanuts

1/2 cup light corn syrup

1/8 teaspoon salt

1 tablespoon margarine

1 teaspoon vanilla extract

1 teaspoon baking soda

HOW TO MAKE HOMEMADE PEANUT BRITTLE

Step 1: Using a silicone mat or non-stick spray, line a baking sheet and set aside.

Step 2: Add the sugar, peanuts, corn syrup, and salt in a medium microwave-safe bowl that comes with a lid. Microwave for 2 minutes and 30 seconds, covered.

Step 3: Take the bowl out of the microwave and briskly stir. Return in the microwave, covered, for 2 minutes and 45 seconds more.

Step 4: Remove the bowl from the microwave and immediately stir in the margarine and vanilla extract. Again, cover and microwave for an additional 1 minute and 45 seconds.

Step 5: Then, stir in the baking soda, mixing quickly.

Step 6: Transfer the mixture in the prepared baking sheet and spread.

Step 7: Spread the brittle with two forks in an even layer.

Step 8: Let the brittle cool for at least 45 minutes before breaking into pieces.

NOTES:

I recommend to prepare and measure all the ingredients ahead as you need to move quickly when making this.

For this recipe uses a 1200 watt microwave. For different microwave wattage, adjust the cooking time accordingly.

To make sure that the brittle will not burn, you must cover the bowl.

The brittle will turn out sticky if not heated enough or if there’s a lot of humidity. If a candy thermometer is available, use it and the temperature should reach 305 to 310 degrees.

Place the brittles in an airtight container and store for up to a week.

Nutrition Facts:

Calories 93 | Total Fat 4.3g 5% | Cholesterol 0mg 0% | Sodium 206.6mg 9% | Total Carbohydrate 12.7g 5% | Sugars 11.7g | Protein 2.1g 4% | Vitamin A1% | Vitamin C1%

HOMEMADE PEANUT BRITTLE

Rebecca Prep Time: 15 mins | Total Time: 15 mins | Yield: 18 A homemade Peanut Brittle that requires nothing but a microwave and few simple ingredients. This no-fuss, super easy,… Main Dish Recipes HOMEMADE PEANUT BRITTLE European Print This

Serves: 18 Prep Time: 15 mins

Nutrition facts: 93 calories 4.3 fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 cup of sugar
• 1 cup dry-roasted peanuts
• 1/2 cup light corn syrup
• 1/8 teaspoon salt
• 1 tablespoon margarine
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Instructions

Step 1: Using a silicone mat or non-stick spray, line a baking sheet and set aside.

Step 2: Add the sugar, peanuts, corn syrup, and salt in a medium microwave-safe bowl that comes with a lid. Microwave for 2 minutes and 30 seconds, covered.

Step 3: Take the bowl out of the microwave and briskly stir. Return in the microwave, covered, for 2 minutes and 45 seconds more.

Step 4: Remove the bowl from the microwave and immediately stir in the margarine and vanilla extract. Again, cover and microwave for an additional 1 minute and 45 seconds.

Step 5: Then, stir in the baking soda, mixing quickly.

Step 6: Transfer the mixture in the prepared baking sheet and spread.

Step 7: Spread the brittle with two forks in an even layer.

Step 8: Let the brittle cool for at least 45 minutes before breaking into pieces.

NOTES:

I recommend to prepare and measure all the ingredients ahead as you need to move quickly when making this.

For this recipe uses a 1200 watt microwave. For different microwave wattage, adjust the cooking time accordingly.

To make sure that the brittle will not burn, you must cover the bowl.

The brittle will turn out sticky if not heated enough or if there's a lot of humidity. If a candy thermometer is available, use it and the temperature should reach 305 to 310 degrees.

Place the brittles in an airtight container and store for up to a week.

Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Servings: 2 loaves

Want a simple but delicious bread recipe? This Cream Cheese Banana Bread is topped with amazing cinnamon and sugar crust. And I am obsessing the decorative swirl of cream cheese that makes this bread even yummier! This non-yeast bread is as easy as eating the whole thing! A darn delicious bread that instantly hits my holiday list. Want more? This exciting bread would make a scrumptious french toast or even a french toast casserole. And for a healthier option, opt to use Greek yoghurt instead of sour cream.

Ingredients

1 cup of sugar

1/2 cup unsalted butter softened

2 eggs

3 ripe bananas mashed

1 tsp salt

1 tsp baking soda

4 tbsp sour cream

2 cups flour

1 tbsp sugar

1/2 tsp cinnamon

Cream Cheese Mixture:

8 to 10 oz cream cheese softened

1/3 cup sugar

1 egg

1 tbsp flour

How to make Cream Cheese Banana Bread

Step 1: In a mixing bowl, add and mix the sugar, butter, and eggs.

Step 2: Add baking soda in sour cream and dissolve. Then, add in the bananas, salt, and 2 cups of flour. Mix well until incorporated.

Step 3: Split the batter into 2 bowls.

Step 4: Evenly pour the first bowl of batter in two 9 x 5-inch bread pans.

Step 5: Distribute the batter evenly from the second bowl in both pans to cover the cream cheese layer.

Step 6: Sprinkle a tablespoon of sugar and half teaspoon cinnamon over.

Step 7: Place inside the oven and bake for about 50 minutes at 350 degrees.

Step 8: Once done, remove from the oven and allow to cool.

Step 9: Serve and enjoy!

Nutrition Facts:

Calories 2102 | Fat 97g149% | Saturated Fat 56g350% | Cholesterol 504mg168% | Sodium 2679mg116% | Potassium 1048mg30% | Carbohydrates 284g95% | Fiber 8g33% | Sugar 165g183% | Protein 31g62% | Vitamin A 3560IU71% | Vitamin C 15.4mg19% | Calcium 222mg22% | Iron 8mg44%

CREAM CHEESE BANANA BREAD

Rebecca Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Servings: 2 loaves Want a simple but delicious bread recipe? This Cream Cheese Banana Bread… Main Dish Recipes CREAM CHEESE BANANA BREAD European Print This

Serves: 2 Prep Time: 10 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 2102 calories 97 fat

Rating: 4.0/5

( 14 voted )

Ingredients

• 1 cup of sugar
• 1/2 cup unsalted butter softened
• 2 eggs
• 3 ripe bananas mashed
• 1 tsp salt
• 1 tsp baking soda
• 4 tbsp sour cream
• 2 cups flour
• 1 tbsp sugar
• 1/2 tsp cinnamon
• Cream Cheese Mixture:
• 8 to 10 oz cream cheese softened
• 1/3 cup sugar
• 1 egg
• 1 tbsp flour

Instructions

Step 1: In a mixing bowl, add and mix the sugar, butter, and eggs.

Step 2: Add baking soda in sour cream and dissolve. Then, add in the bananas, salt, and 2 cups of flour. Mix well until incorporated.

Step 3: Split the batter into 2 bowls.

Step 4: Evenly pour the first bowl of batter in two 9 x 5-inch bread pans.

Step 5: Distribute the batter evenly from the second bowl in both pans to cover the cream cheese layer.

Step 6: Sprinkle a tablespoon of sugar and half teaspoon cinnamon over.

Step 7: Place inside the oven and bake for about 50 minutes at 350 degrees.

Step 8: Once done, remove from the oven and allow to cool.

Step 9: Serve and enjoy!

 

Prep Time: 10 mins | Cook Time: 40 mins | Servings: 4-8 servings

I enjoy the spirit of lasagna with this one-pot lasagna soup that tastes exactly like the traditional lasagna. This is what I call the lazy lasagna – same lasagna goodness without the hassle of going through the layering of the traditional lasagna. Pretty straightforward, not fussy, but guaranteed mouthwatering!

INGREDIENTS

1 pound lean ground beef or half Italian sausage

1 yellow onion, diced

4-5 garlic cloves, minced

1/4 – 1/2 teaspoon red pepper flakes

1 24 oz. jar Prego Traditional Italian Sauce

8-10 cups low sodium chicken broth, divided

1 14 oz. can crushed tomatoes

2 tablespoons tomato paste

2 teaspoons balsamic vinegar

1 1/2 teaspoons granulated sugar

1 tablespoon dried basil

1 tsp dried parsley, dried oregano, salt

1/2 teaspoon pepper

1 whole bay leaf

10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*

1/2 cup heavy cream, optional**

Cheese Garnish:

shredded mozzarella cheese

freshly finely grated Parmesan cheese

ricotta cheese

How to make One Pot Lasagna Soup

Step 1: Heat over medium-high heat a large Dutch oven or large soup pot.

Step 2: Once heated, add the beef and onion. Cook and hardly stir until the beef is browned.

Step 3: Add and saute the garlic and red pepper flakes for about 30 seconds. Drain excess fat.

Step 4: Pour in the Prego Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, followed by sugar, spices, and the lasagna noodles. Allow to boil, then, adjust to a simmer while occasionally stirring until the noodles are tender. This will take about 20 to 30 minutes.

Step 5: Discard the bay leaf before stirring in the heavy cream (optional) and about 2 to 4 cups of chicken broth until you reach your desired consistency.

Step 6: Serve and garnish with cheese each serving.

NOTES:

Lasagna noodles are the best but you can substitute with 2 1/2 cups of uncooked small shells and simmer for less time.

In place of heavy cream, you can whisk 2 tbsp cornstarch with a bit of chicken broth before adding to the soup to get the same thicker consistency. Simmer until thickens.

One Pot Lasagna Soup

Rebecca Prep Time: 10 mins | Cook Time: 40 mins | Servings: 4-8 servings I enjoy the spirit of lasagna with this one-pot lasagna soup that tastes exactly like the traditional… Main Dish Recipes One Pot Lasagna Soup European Print This

Serves: 4-8 Prep Time: 10 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound lean ground beef or half Italian sausage
• 1 yellow onion, diced
• 4-5 garlic cloves, minced
• 1/4 - 1/2 teaspoon red pepper flakes
• 1 24 oz. jar Prego Traditional Italian Sauce
• 8-10 cups low sodium chicken broth, divided
• 1 14 oz. can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons granulated sugar
• 1 tablespoon dried basil
• 1 tsp dried parsley, dried oregano, salt
• 1/2 teaspoon pepper
• 1 whole bay leaf
• 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
• 1/2 cup heavy cream, optional**
• Cheese Garnish:
• shredded mozzarella cheese
• freshly finely grated Parmesan cheese
• ricotta cheese

Instructions

Step 1: Heat over medium-high heat a large Dutch oven or large soup pot.

Step 2: Once heated, add the beef and onion. Cook and hardly stir until the beef is browned.

Step 3: Add and saute the garlic and red pepper flakes for about 30 seconds. Drain excess fat.

Step 4: Pour in the Prego Sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, followed by sugar, spices, and the lasagna noodles. Allow to boil, then, adjust to a simmer while occasionally stirring until the noodles are tender. This will take about 20 to 30 minutes.

Step 5: Discard the bay leaf before stirring in the heavy cream (optional) and about 2 to 4 cups of chicken broth until you reach your desired consistency.

Step 6: Serve and garnish with cheese each serving.

NOTES:

Lasagna noodles are the best but you can substitute with 2 1/2 cups of uncooked small shells and simmer for less time.

In place of heavy cream, you can whisk 2 tbsp cornstarch with a bit of chicken broth before adding to the soup to get the same thicker consistency. Simmer until thickens.

Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins

This no-fuss, made from scratch Southern classic dessert is made with healthy ingredients. The flavours are amazing with that fresh, ripe, juicy peaches topped with a crisp and crunchy topping. An incredible homemade dessert that everyone loves! Serve with a scoop of vanilla ice cream on top for a more nostalgic experience. Taste summer all year with this Peach Crisp. If desired, you can substitute some of the ingredients to make this a vegan-friendly dessert.

Ingredients

8 fresh organic peaches, peeled and sliced

1 cup of sugar, organic

1/2 tsp salt

1/2 tsp nutmeg

1 tsp cinnamon

1/4 stick earth balance® butter

2 cups all-purpose flour, unsifted

1 cup organic brown sugar, lightly packed

1 cup earth balance® butter, 2 sticks

How to make Peach Crisp

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Add the flour and brown sugar in a large mixing bowl. Whisk until combined.

Step 3: Add in a cup of butter, mix on low until the mixture is crumbly.

Step 4: Place the sugar, salt, nutmeg, and cinnamon in a medium bowl. Whisk until incorporated and set aside.

Step 5: Peel the peaches, then, slice. Transfer them in a large bowl.

Step 6: Add in the sugar mixture and mix until the peaches are well coated.

Step 7: Transfer the fruit mixture in a 9 x 13-inch baking dish or a 3-quart baking dish.

Step 8: Place the rest of the sliced butter randomly over the fruit mixture.

Step 9: Top with the flour mixture, spreading evenly.

Step 10: Place inside the preheated oven and bake for about 45 to 55 minutes or until the top is golden brown.

Step 11: Remove from the oven and serve warm with dairy-free ice cream. Enjoy!

PEACH CRISP

Rebecca Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins This no-fuss, made from scratch Southern classic dessert is made with healthy ingredients. The… Main Dish Recipes PEACH CRISP European Print This

Prep Time: 20 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 fresh organic peaches, peeled and sliced
• 1 cup of sugar, organic
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1/4 stick earth balance® butter
• 2 cups all-purpose flour, unsifted
• 1 cup organic brown sugar, lightly packed
• 1 cup earth balance® butter, 2 sticks

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees.

Step 2: Add the flour and brown sugar in a large mixing bowl. Whisk until combined.

Step 3: Add in a cup of butter, mix on low until the mixture is crumbly.

Step 4: Place the sugar, salt, nutmeg, and cinnamon in a medium bowl. Whisk until incorporated and set aside.

Step 5: Peel the peaches, then, slice. Transfer them in a large bowl.

Step 6: Add in the sugar mixture and mix until the peaches are well coated.

Step 7: Transfer the fruit mixture in a 9 x 13-inch baking dish or a 3-quart baking dish.

Step 8: Place the rest of the sliced butter randomly over the fruit mixture.

Step 9: Top with the flour mixture, spreading evenly.

Step 10: Place inside the preheated oven and bake for about 45 to 55 minutes or until the top is golden brown.

Step 11: Remove from the oven and serve warm with dairy-free ice cream. Enjoy!