Main Dish Recipes

Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Servings: 12

I love cider doughnuts that is why when I found out about this recipe I claimed that I hit the jackpot! This simple and no fussy cake tastes exactly like cider doughnuts but in a cake form. I am pretty sure that you’ll dig this sugar-coated cake that has the same decadence of our favourite cider doughnut.

Ingredients

For the Cake:

8 tbs unsalted butter at room temperature

1 large Granny Smith apple about 8 ounces, peeled, cored, and roughly chopped

1 1/2 cups apple cider

1/2 cup milk at room temperature

2 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/4 tsp ground nutmeg

1/4 tsp ground mace

3/4 cup sugar

1/2 cup packed light brown sugar

3 eggs at room temperature

1/4 cup oil

1 tsp vanilla

For the Sugar Coating:

6 tbs sugar

1 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp salt

How to make Apple Cider Donut Cake

Step 1: Prepare the oven. Place the oven rack to middle position and preheat to 350 degrees F.

Step 2: Using a non-stick spray, grease a bundt pan.

Step 3: Add the chopped apple and cider in a medium saucepan. Boil over medium-high heat. Adjust the heat to medium and let it simmer for about 10 to 12 minutes until most of the cider has reduced and the apples soft.

Step 4: Take the pan out of the heat and with the back of a spoon, mash the apples.

Step 5: Stir a cup of apple mixture in milk and set aside.

Step 6: Add the flour, baking powder, baking soda, salt, nutmeg, and mace in a medium bowl. Whisk until combined and set aside.

Step 7: Place the butter, sugar, and brown sugar in a large bowl. Beat for about 3 minutes on medium speed until light and fluffy. Add in the eggs, a piece at a time, beating well every after each addition. Drizzle with oil and beat for another minute until mixed.

Step 8: Adjust the speed of the mixer to low, then, add the flour mixture in three batches alternately with the apple mixture. With a rubber spatula, scrape down the sides and bottom of the bowl as needed. Beat on medium speed for another 20 seconds until just combined. Adding in the vanilla and beating continuously for 10 seconds more.

Step 9: Transfer the batter into the prepared pan. And place inside the preheated oven to bake for about 35 to 45 minutes. Rotate the cake halfway through baking.

Step 10: Remove from the oven and allow the cake to cool on a cooling rack in the pan for at least 10 minutes. Then, invert the cake directly on a cooling rack.

To make the Cinnamon Sugar Coating:

Step 11: In a small bowl, combine the sugar, cinnamon, nutmeg, and salt.

Step 12: While the cake is still warm, sprinkle over the cinnamon sugar. Rub the coating on the sides of the cake with your fingers.

Step 13: Completely cool the cake for about an hour.

Nutrition Facts:

Serving: 1g | Calories: 358kcal | Carbohydrates: 54g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 297mg | Potassium: 181mg | Fiber: 1g | Sugar: 33g | Vitamin A: 325IU | Vitamin C: 1.2mg | Calcium: 64mg | Iron: 1.6mg

APPLE CIDER DONUT CAKE

Rebecca Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Servings: 12 I love cider doughnuts that is why when I found out… Main Dish Recipes APPLE CIDER DONUT CAKE European Print This

Serves: 12 Prep Time: 30 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 358 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cake:
• 8 tbs unsalted butter at room temperature
• 1 large Granny Smith apple about 8 ounces, peeled, cored, and roughly chopped
• 1 1/2 cups apple cider
• 1/2 cup milk at room temperature
• 2 1/2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground mace
• 3/4 cup sugar
• 1/2 cup packed light brown sugar
• 3 eggs at room temperature
• 1/4 cup oil
• 1 tsp vanilla
• For the Sugar Coating:
• 6 tbs sugar
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp salt

Instructions

Step 1: Prepare the oven. Place the oven rack to middle position and preheat to 350 degrees F.

Step 2: Using a non-stick spray, grease a bundt pan.

Step 3: Add the chopped apple and cider in a medium saucepan. Boil over medium-high heat. Adjust the heat to medium and let it simmer for about 10 to 12 minutes until most of the cider has reduced and the apples soft.

Step 4: Take the pan out of the heat and with the back of a spoon, mash the apples.

Step 5: Stir a cup of apple mixture in milk and set aside.

Step 6: Add the flour, baking powder, baking soda, salt, nutmeg, and mace in a medium bowl. Whisk until combined and set aside.

Step 7: Place the butter, sugar, and brown sugar in a large bowl. Beat for about 3 minutes on medium speed until light and fluffy. Add in the eggs, a piece at a time, beating well every after each addition. Drizzle with oil and beat for another minute until mixed.

Step 8: Adjust the speed of the mixer to low, then, add the flour mixture in three batches alternately with the apple mixture. With a rubber spatula, scrape down the sides and bottom of the bowl as needed. Beat on medium speed for another 20 seconds until just combined. Adding in the vanilla and beating continuously for 10 seconds more.

Step 9: Transfer the batter into the prepared pan. And place inside the preheated oven to bake for about 35 to 45 minutes. Rotate the cake halfway through baking.

Step 10: Remove from the oven and allow the cake to cool on a cooling rack in the pan for at least 10 minutes. Then, invert the cake directly on a cooling rack.

To make the Cinnamon Sugar Coating:

Step 11: In a small bowl, combine the sugar, cinnamon, nutmeg, and salt.

Step 12: While the cake is still warm, sprinkle over the cinnamon sugar. Rub the coating on the sides of the cake with your fingers.

Step 13: Completely cool the cake for about an hour.

A pretty simple dish that is bursting with amazing flavours! The hamburger steaks are well-seasoned and are smothered in a mouthwatering onion mushroom gravy. Outrageously delicious!

Ingredients

For the Hamburger Steak Patties:

1 large egg

1/4 cup 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 cup all-purpose flour

For the Brown Onion Mushroom Gravy:

1 large onion, chopped

1 cup of beef broth

1 cup of water

1/4 cup 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 cups of freshly sliced mushrooms

How to make Southern Hamburger Steaks with Onion Mushroom Gravy

Step 1: Combine the patty ingredients in a large bowl except for the flour and olive oil.

Step 2: Form the patty in the same sizes and make about 4 to 6 hamburger patty pieces.

Step 3: Dip the patties in the flour and coat each side well.

Step 4: Add the olive oil in a large semi-deep cooking skillet. Heat on medium heat. Once the oil is heated, place the patties in the pan.

Step 5: Cook the patties on both sides until brown.

Step 6: Set the drippings aside for the gravy.

Step 7: Add the sliced onions into the skillet with the drippings. Add 1 tbsp of water and cook until lightly caramelized over medium heat. Frequently stir.

Step 8: Add the beef broth, water, 1/4 cup flour, seasoning salt, pepper, Worcestershire, and gravy master in another medium-sized bowl. Whisk until incorporated.

Step 9: Add this mixture into the skillet with the onions. Continually stir until the mixture starts to thicken.

Step 10: Add the cooked hamburger steaks into the pan and flip several times to coat the sides with the gravy. Make sure that the hamburger steaks absorb the gravy on all sides.

Step 11: Then, add in the sliced mushrooms.

Step 12: Adjust the heat to a low simmer.

Step 13: Cook for about 20 minutes or so, covered. Flipping the hamburgers every 5 minutes to make sure that they are coated well on each side.

Step 14: When ready to serve. Transfer on a plate and serve over buttered mashed potatoes. Enjoy!

Southern Hamburger Steaks with Onion Mushroom Gravy!

Rebecca A pretty simple dish that is bursting with amazing flavours! The hamburger steaks are well-seasoned and are smothered in a mouthwatering onion mushroom gravy. Outrageously delicious! Ingredients For the Hamburger… Main Dish Recipes Southern Hamburger Steaks with Onion Mushroom Gravy! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

• For the Hamburger Steak Patties:
• 1 large egg
• 1/4 cup 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 cup all-purpose flour
• For the Brown Onion Mushroom Gravy:
• 1 large onion, chopped
• 1 cup of beef broth
• 1 cup of water
• 1/4 cup 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 cups of freshly sliced mushrooms

Instructions

Step 1: Combine the patty ingredients in a large bowl except for the flour and olive oil.

Step 2: Form the patty in the same sizes and make about 4 to 6 hamburger patty pieces.

Step 3: Dip the patties in the flour and coat each side well.

Step 4: Add the olive oil in a large semi-deep cooking skillet. Heat on medium heat. Once the oil is heated, place the patties in the pan.

Step 5: Cook the patties on both sides until brown.

Step 6: Set the drippings aside for the gravy.

Step 7: Add the sliced onions into the skillet with the drippings. Add 1 tbsp of water and cook until lightly caramelized over medium heat. Frequently stir.

Step 8: Add the beef broth, water, 1/4 cup flour, seasoning salt, pepper, Worcestershire, and gravy master in another medium-sized bowl. Whisk until incorporated.

Step 9: Add this mixture into the skillet with the onions. Continually stir until the mixture starts to thicken.

Step 10: Add the cooked hamburger steaks into the pan and flip several times to coat the sides with the gravy. Make sure that the hamburger steaks absorb the gravy on all sides.

Step 11: Then, add in the sliced mushrooms.

Step 12: Adjust the heat to a low simmer.

Step 13: Cook for about 20 minutes or so, covered. Flipping the hamburgers every 5 minutes to make sure that they are coated well on each side.

Step 14: When ready to serve. Transfer on a plate and serve over buttered mashed potatoes. Enjoy!

The cakes are super moist and soft with a dangerously delicious filling. These babies are not just easy to assemble but they are outrageously scrumptious, too!

Ingredients

Cakes :

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large eggs, room temperature

1 1/4 cups light brown sugar, packed

2/3 cup canola oil

1 tsp pure vanilla extract

1 cup pumpkin puree

Filling:

1 – 8 oz box, cream cheese, softened

1/4 cup unsalted sweet cream butter, softened

2 cups powdered sugar

2 tsp vanilla extract

1 tsp ground cinnamon

3-5 tbsp heavy whipping cream

How to make Pumpkin Whoopie Pies

To make the Cakes:

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

Step 2: Using a parchment paper, line 2 cookie sheets.

Step 3: Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl.

Step 4: Combine using a whisk and set aside.

Step 5: Add the brown sugar and oil in a large mixing bowl. Whisk until smooth.

Step 6: Add in the egg a piece at a time, mixing every after each addition until combined and smooth.

Step 7: Add in the vanilla and pumpkin puree. Mix well.

Step 8: Slowly add in the dry ingredients and mix until incorporated and smooth.

Step 9: Scoop some of the batters with a medium ice cream scooper. Place each scoop leaving about 2 inches between the batter on the prepared cookie sheet.

Step 10: Place inside the oven and bake for about 11 minutes.

Step 11: Take the cookies out of the oven and let them cool completely.

To make the filling:

Step 12: In a standing mixer, mix the cream cheese, butter, vanilla, powdered sugar, and heavy whipping cream until incorporated and creamy.

Step 13: Transfer the filling into the piping bag. Set aside.

Step 14: Match the whoopie pies and line them up in the bottoms of the cookie sheets.

Step 15: On the bottom of the whoopie pies, pipe a dollop of frosting.

Step 16: On the frosting, place the top whoopie pie, slightly pressing down.

Step 17: Serve and enjoy with a large glass of milk.

Pumpkin Whoopie Pies!

Rebecca The cakes are super moist and soft with a dangerously delicious filling. These babies are not just easy to assemble but they are outrageously scrumptious, too! Ingredients Cakes : 2… Main Dish Recipes Pumpkin Whoopie Pies! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cakes :
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs, room temperature
• 1 1/4 cups light brown sugar, packed
• 2/3 cup canola oil
• 1 tsp pure vanilla extract
• 1 cup pumpkin puree
• Filling:
• 1 - 8 oz box, cream cheese, softened
• 1/4 cup unsalted sweet cream butter, softened
• 2 cups powdered sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 3-5 tbsp heavy whipping cream

Instructions

To make the Cakes:

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

Step 2: Using a parchment paper, line 2 cookie sheets.

Step 3: Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl.

Step 4: Combine using a whisk and set aside.

Step 5: Add the brown sugar and oil in a large mixing bowl. Whisk until smooth.

Step 6: Add in the egg a piece at a time, mixing every after each addition until combined and smooth.

Step 7: Add in the vanilla and pumpkin puree. Mix well.

Step 8: Slowly add in the dry ingredients and mix until incorporated and smooth.

Step 9: Scoop some of the batters with a medium ice cream scooper. Place each scoop leaving about 2 inches between the batter on the prepared cookie sheet.

Step 10: Place inside the oven and bake for about 11 minutes.

Step 11: Take the cookies out of the oven and let them cool completely.

To make the filling:

Step 12: In a standing mixer, mix the cream cheese, butter, vanilla, powdered sugar, and heavy whipping cream until incorporated and creamy.

Step 13: Transfer the filling into the piping bag. Set aside.

Step 14: Match the whoopie pies and line them up in the bottoms of the cookie sheets.

Step 15: On the bottom of the whoopie pies, pipe a dollop of frosting.

Step 16: On the frosting, place the top whoopie pie, slightly pressing down.

Step 17: Serve and enjoy with a large glass of milk.

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 12 cupcakes

All my dreams came true because of this super moist cupcake with silky smooth cream cheese frosting. No chocolate, no problem, because this treat is enough to compensate for everything!

INGREDIENTS

For the Cake:

1 cup all-purpose flour

1 cup granulated sugar

1 1/2 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup canola or vegetable oil

2 eggs, beaten

1 teaspoon vanilla

1 cup finely shredded carrots

1 small can, 8 ounces crushed pineapple, well-drained (or 1/3 cup unsweetened apple sauce)

1/2 cup pecans, chopped, toasted*1/2 cups raisins, optional

For the Frosting:

1/2 cup butter, softened

2 1/2 to 3 cups powdered sugar

2 teaspoons vanilla

1/8 teaspoon salt

1 8 ounces package cream cheese, softened

1/4 cup caramel topping

1/3 cup pecans, finely chopped (toasted)

12 whole pecans, toasted

How to make Caramel Pecan Carrot Cupcakes

To make the Cake:

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

Step 2: With cupcake liners, line the muffin tins.

Step 3: Add the sugar, flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Mix until incorporated.

Step 4: Make a well in the centre and add in the oil, eggs, and vanilla. Mix well until combined.

Step 5: Add in the carrots, pineapples, raisins, and nuts. Mix to combine.

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

Step 7: Place inside the preheated oven and bake for about 18 to 20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.

Step 8: Allow the cupcakes to cool completely before frosting.

To make the Frosting:

Step 9: Cream the butter, 2 1/2 cups sugar, vanilla, salt with an electric mixer or hand, or standing for about 2 minutes at slow speed or until light and fluffy.

Step 10: Add 2 ounces of cream cheese at a time and beat for another 2 minutes. Scrape down the bits as needed. To thicken the frosting, add more powdered sugar.

Step 11: In a 2D or 1M piping bag, transfer the frosting.

Step 12: Start piping the frosting over the cupcakes. To make lots of ruffles, just hold the bag vertically when squeezing out the frosting and slowly moving the bag straight up.

Step 13: Drizzle over the caramel with a spoon and sprinkle with chopped nuts.

NOTES:

Spread the pecans to toast on a baking sheet and bake for about 7 minutes at 350 degrees. Allow the toasted pecans to cool completely before adding them to the batter.

I make the frosting with less sugar because of the sweet caramel drizzle.
Though, you can add more powdered sugar to make the frosting stable.

To make a cake, double the cake ingredients but not the frosting. Bake in a 9 x 13-inch pan at 350 degrees F for about 50 to 60 minutes or about 30 to 35 minutes in two 9-inch round cake pans. Cool, the 9 x 13-inch cake in the pan. For the round pans, transfer the cakes on a cooling rack to completely cool after 20 minutes. Once fully cooled, frost the top of the 9 x 13-inch cake, and for the 9-inch round cakes, place the first layer in a platter and frost the top, then, top with the second cake layer and frost the top and sides.

THE BEST CARAMEL PECAN CARROT CUPCAKES

Rebecca Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 12 cupcakes All my dreams came true because of this super moist cupcake with… Main Dish Recipes THE BEST CARAMEL PECAN CARROT CUPCAKES European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cake:
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup canola or vegetable oil
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1 cup finely shredded carrots
• 1 small can, 8 ounces crushed pineapple, well-drained (or 1/3 cup unsweetened apple sauce)
• 1/2 cup pecans, chopped, toasted*1/2 cups raisins, optional
• For the Frosting:
• 1/2 cup butter, softened
• 2 1/2 to 3 cups powdered sugar
• 2 teaspoons vanilla
• 1/8 teaspoon salt
• 1 8 ounces package cream cheese, softened
• 1/4 cup caramel topping
• 1/3 cup pecans, finely chopped (toasted)
• 12 whole pecans, toasted

Instructions

To make the Cake:

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

Step 2: With cupcake liners, line the muffin tins.

Step 3: Add the sugar, flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Mix until incorporated.

Step 4: Make a well in the centre and add in the oil, eggs, and vanilla. Mix well until combined.

Step 5: Add in the carrots, pineapples, raisins, and nuts. Mix to combine.

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

Step 7: Place inside the preheated oven and bake for about 18 to 20 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.

Step 8: Allow the cupcakes to cool completely before frosting.

To make the Frosting:

Step 9: Cream the butter, 2 1/2 cups sugar, vanilla, salt with an electric mixer or hand, or standing for about 2 minutes at slow speed or until light and fluffy.

Step 10: Add 2 ounces of cream cheese at a time and beat for another 2 minutes. Scrape down the bits as needed. To thicken the frosting, add more powdered sugar.

Step 11: In a 2D or 1M piping bag, transfer the frosting.

Step 12: Start piping the frosting over the cupcakes. To make lots of ruffles, just hold the bag vertically when squeezing out the frosting and slowly moving the bag straight up.

Step 13: Drizzle over the caramel with a spoon and sprinkle with chopped nuts.

NOTES:

Spread the pecans to toast on a baking sheet and bake for about 7 minutes at 350 degrees. Allow the toasted pecans to cool completely before adding them to the batter.

I make the frosting with less sugar because of the sweet caramel drizzle.
Though, you can add more powdered sugar to make the frosting stable.

To make a cake, double the cake ingredients but not the frosting. Bake in a 9 x 13-inch pan at 350 degrees F for about 50 to 60 minutes or about 30 to 35 minutes in two 9-inch round cake pans. Cool, the 9 x 13-inch cake in the pan. For the round pans, transfer the cakes on a cooling rack to completely cool after 20 minutes. Once fully cooled, frost the top of the 9 x 13-inch cake, and for the 9-inch round cakes, place the first layer in a platter and frost the top, then, top with the second cake layer and frost the top and sides.

Yield: 12-14 Slices | Prep Time: 20 mins | Cook Time: 10 mins | Chill Time: 1 hr | Total Time: 1 hr 30 mins

Beautiful carrot cake rolled with a decadent cream cheese frosting inside. A favourite classic eastern dessert that you can serve all year round. Easy, delicious, and super fun to make.

INGREDIENTS

Carrot Cake:

3/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

3 large eggs

3/4 cup granulated sugar

2 Tbsp oil (canola/vegetable)

1 tsp vanilla extract

2 cups shredded carrots

The BEST Cream Cheese Frosting:

8 oz cream cheese, cold

8 Tbsp (1/2 cup or 1 stick) butter, room temperature

1 cup powdered sugar

1 tsp vanilla extract

HOW TO MAKE CARROT CAKE ROLL

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Using a parchment paper, line a half sheet tray/jelly roll pan.

Step 3: To help the paper stick to the pan, use water or cooking spray.

To make the Carrot cake:

Step 1: In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Step 2: Crack the eggs in a large bowl and whisk. Add in the sugar, oil, and vanilla. Beat until combined before folding in the carrots.

Step 3: Transfer the batter into the prepared pan and evenly spread.

Step 4: Place inside the oven and bake for about 10 to 13 minutes. The cake is done when the top springs back when lightly touched or when a toothpick inserted in the centre comes out clean.

Step 5: Instantly roll the cake beginning from the short end until the other end inside the parchment paper. Allow the rolled cake cool for about 10 minutes.

To make the Cream Cheese Frosting:

Step 6: In a large bowl, add the cream cheese and beat until smooth. Add 2 tbsp of butter at a time, beating every after each addition until smooth. At all once, add the powdered sugar and vanilla and mix until incorporated.

Step 7: Unroll the cake slowly and carefully. It might crack a bit so make sure to be gentle. If the cake is still warm, don’t unroll it yet. Allow first the excess steam or heat to release.

Step 8: On the unrolled cake, evenly spread the cream cheese frosting leaving an inch of the end that you’ll need to roll towards.

Step 9: Rolling the cake slowly from the frosted end, tightly tuck and continue to roll towards the unfrosted edge. While loosening and removing the parchment paper as you roll.

Step 10: Using a plastic wrap, encase the whole cake and place in the fridge to chill or freeze for at least an hour.

Step 11: Slice the cake roll while still frozen or cold with a hot knife.

NOTES:

To thaw, sit the rolls at room temperature for 20 to 30 minutes.

Don’t let the parchment paper sit for long as it makes the cake sweat a bit. Allow the cake to slightly cool for just 5 to 10 minutes before spreading the frosting.

CARROT CAKE ROLL

Rebecca Yield: 12-14 Slices | Prep Time: 20 mins | Cook Time: 10 mins | Chill Time: 1 hr | Total Time: 1 hr 30 mins Beautiful carrot cake rolled with… Main Dish Recipes CARROT CAKE ROLL European Print This

Serves: 12-14 Prep Time: 20 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Carrot Cake:
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 3 large eggs
• 3/4 cup granulated sugar
• 2 Tbsp oil (canola/vegetable)
• 1 tsp vanilla extract
• 2 cups shredded carrots
• The BEST Cream Cheese Frosting:
• 8 oz cream cheese, cold
• 8 Tbsp (1/2 cup or 1 stick) butter, room temperature
• 1 cup powdered sugar
• 1 tsp vanilla extract

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Using a parchment paper, line a half sheet tray/jelly roll pan.

Step 3: To help the paper stick to the pan, use water or cooking spray.

To make the Carrot cake:

Step 1: In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Step 2: Crack the eggs in a large bowl and whisk. Add in the sugar, oil, and vanilla. Beat until combined before folding in the carrots.

Step 3: Transfer the batter into the prepared pan and evenly spread.

Step 4: Place inside the oven and bake for about 10 to 13 minutes. The cake is done when the top springs back when lightly touched or when a toothpick inserted in the centre comes out clean.

Step 5: Instantly roll the cake beginning from the short end until the other end inside the parchment paper. Allow the rolled cake cool for about 10 minutes.

To make the Cream Cheese Frosting:

Step 6: In a large bowl, add the cream cheese and beat until smooth. Add 2 tbsp of butter at a time, beating every after each addition until smooth. At all once, add the powdered sugar and vanilla and mix until incorporated.

Step 7: Unroll the cake slowly and carefully. It might crack a bit so make sure to be gentle. If the cake is still warm, don't unroll it yet. Allow first the excess steam or heat to release.

Step 8: On the unrolled cake, evenly spread the cream cheese frosting leaving an inch of the end that you'll need to roll towards.

Step 9: Rolling the cake slowly from the frosted end, tightly tuck and continue to roll towards the unfrosted edge. While loosening and removing the parchment paper as you roll.

Step 10: Using a plastic wrap, encase the whole cake and place in the fridge to chill or freeze for at least an hour.

Step 11: Slice the cake roll while still frozen or cold with a hot knife.

NOTES:

1. To thaw, sit the rolls at room temperature for 20 to 30 minutes.

2. Don't let the parchment paper sit for long as it makes the cake sweat a bit. Allow the cake to slightly cool for just 5 to 10 minutes before spreading the frosting.

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 12 people

I can hardly resist this moist cake with layers of cinnamon streusels. Perfect morning treats alongside a freshly brewed coffee that will complete your day.

Ingredients

Cinnamon Streusel:

1 1/3 cups all-purpose flour

3/4 cup light brown sugar packed

1 tablespoon cinnamon

1/2 teaspoon nutmeg

3/4 cup butter melted

Cake:

1/2 cup butter room temperature

1 cup of sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 cup sour cream or plain Greek yoghurt

How to make Cinnamon Sour Cream Coffee Cake

To make the Cinnamon Streusel:

Step 1: In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and butter. Using a fork, mix until clumps are formed.

To make the Cake:

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

Step 2: With butter, grease a9 x 9-inch pan.

Step 3: Add the flour, baking powder, and cinnamon in a medium bowl. Whisk until incorporated.

Step 4: Place the butter with sugar in a large mixing bowl. Cream for about 3 to 4 minutes or until light and fluffy.

Step 5: Add in the eggs followed by the vanilla. Mixing well and scraping down the sides of the bowl as needed before adding in the flour mixture.

Step 6: Then, add in the sour cream or Greek yoghurt. Mix until everything is combined.

Step 7: Add half of the cake batter in the prepared pan. Spread with an offset spatula to cover the bottom.

Step 8: Evenly sprinkle half of the cinnamon streusel over the cake batter.

Step 9: Place the rest of the batter over and spread to cover the previous layer.

Step 10: Sprinkle the top with the rest of the cinnamon streusels.

Step 11: Place inside the preheated oven and bake for about 30 to 35 minutes or until lightly browned. Check the doneness by inserting a toothpick in the centre. When it comes out clean the cake is done.

Step 12: Remove from the oven and allow the cake to cool completely before serving.

Note:

You can use plain yoghurt as it has less fat and calories.

Nutrition Facts:

Calories 408 Calories from Fat 198 | Fat 22g34% | Saturated Fat 13g81% | Cholesterol 86mg29% | Sodium 193mg8% | Potassium 89mg3% | Carbohydrates 49g16% | Fiber 1g4% | Sugar 30g33% | Protein 4g8% | Vitamin A 695IU14% | Vitamin C 0.1mg0% | Calcium 52mg5% | Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Cinnamon Sour Cream Coffee Cake

Rebecca Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 12 people I can hardly resist this moist cake with layers of cinnamon streusels.… Main Dish Recipes Cinnamon Sour Cream Coffee Cake European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 408 calories 22 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cinnamon Streusel:
• 1 1/3 cups all-purpose flour
• 3/4 cup light brown sugar packed
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup butter melted
• Cake:
• 1/2 cup butter room temperature
• 1 cup of sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 cup sour cream or plain Greek yoghurt

Instructions

Step 1: In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and butter. Using a fork, mix until clumps are formed.

To make the Cake:

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

Step 2: With butter, grease a9 x 9-inch pan.

Step 3: Add the flour, baking powder, and cinnamon in a medium bowl. Whisk until incorporated.

Step 4: Place the butter with sugar in a large mixing bowl. Cream for about 3 to 4 minutes or until light and fluffy.

Step 5: Add in the eggs followed by the vanilla. Mixing well and scraping down the sides of the bowl as needed before adding in the flour mixture.

Step 6: Then, add in the sour cream or Greek yoghurt. Mix until everything is combined.

Step 7: Add half of the cake batter in the prepared pan. Spread with an offset spatula to cover the bottom.

Step 8: Evenly sprinkle half of the cinnamon streusel over the cake batter.

Step 9: Place the rest of the batter over and spread to cover the previous layer.

Step 10: Sprinkle the top with the rest of the cinnamon streusels.

Step 11: Place inside the preheated oven and bake for about 30 to 35 minutes or until lightly browned. Check the doneness by inserting a toothpick in the centre. When it comes out clean the cake is done.

Step 12: Remove from the oven and allow the cake to cool completely before serving.

Note:

You can use plain yoghurt as it has less fat and calories.

 

Cook Time: 4 hours | Passive Time: 15 minutes | Servings: 6

This slow cooker wonder is perfect for tacos, burritos, quesadillas, enchiladas, taco salad, nachos, and a lot more. A delicious, varied, and easy dish that your whole family will love. Enjoy Mexican fiesta in the comfort of your home that is made possible by this mouthwatering Shredded Mexican Chicken.

INGREDIENTS

2 lbs fresh boneless skinless chicken breasts

1 tablespoon olive oil

1 cup low sodium chicken broth

2 tablespoons lemon juice or lime juice

1/4 cup Tomato Paste

2 teaspoons chilli powder

1 teaspoon seasoning salt

1 teaspoon paprika

1 teaspoon garlic powder

1/4 teaspoon Cayenne Pepper Add more if you want spicy chicken

Optional Garnish:

fresh cilantro

red onion chopped

Fresh Lime slices

How to make Slow Cooker Shredded Mexican Chicken

Step 1: Using a non-stick cooking spray, grease your crockpot.

Step 2: At the bottom of the slow cooker, add the chicken breasts. Then, drizzle with olive oil and sprinkle over the seasoning.

Step 3: Pour the chicken broth followed by the lemon/lime juice, and tomato paste in another bowl. Whisk to incorporate. Empty this mixture over the seasoned chicken.

Step 4: Cover the slow cooker and cook for about 4 hours on low or until the chicken is thoroughly cooked. The chicken’s internal temperature should be 165 degrees F or 74 degrees C.

Step 5: Taking two forks, shred the chicken in the slow cooker once done cooking.

Step 6: To mix, stir the shredded chicken with the sauce. Cover and continue to cook on low for about 15 minutes, allowing the chicken to simmer in the sauce.

Step 7: When ready to serve, transfer the chicken in a serving dish. Garnish with fresh cilantro, onions, and slices of lime if desired.

Step 8: For the leftovers, store them in an airtight container and place in the fridge.

Slow Cooker Shredded Mexican Chicken

Rebecca Cook Time: 4 hours | Passive Time: 15 minutes | Servings: 6 This slow cooker wonder is perfect for tacos, burritos, quesadillas, enchiladas, taco salad, nachos, and a lot more.… Main Dish Recipes Slow Cooker Shredded Mexican Chicken European Print This

Serves: 6 Prep Time: 4 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lbs fresh boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup low sodium chicken broth
• 2 tablespoons lemon juice or lime juice
• 1/4 cup Tomato Paste
• 2 teaspoons chilli powder
• 1 teaspoon seasoning salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon Cayenne Pepper Add more if you want spicy chicken
• Optional Garnish:
• fresh cilantro
• red onion chopped
• Fresh Lime slices

Instructions

Step 1: Using a non-stick cooking spray, grease your crockpot.

Step 2: At the bottom of the slow cooker, add the chicken breasts. Then, drizzle with olive oil and sprinkle over the seasoning.

Step 3: Pour the chicken broth followed by the lemon/lime juice, and tomato paste in another bowl. Whisk to incorporate. Empty this mixture over the seasoned chicken.

Step 4: Cover the slow cooker and cook for about 4 hours on low or until the chicken is thoroughly cooked. The chicken's internal temperature should be 165 degrees F or 74 degrees C.

Step 5: Taking two forks, shred the chicken in the slow cooker once done cooking.

Step 6: To mix, stir the shredded chicken with the sauce. Cover and continue to cook on low for about 15 minutes, allowing the chicken to simmer in the sauce.

Step 7: When ready to serve, transfer the chicken in a serving dish. Garnish with fresh cilantro, onions, and slices of lime if desired.

Step 8: For the leftovers, store them in an airtight container and place in the fridge.

PREP TIME: 30 minutes | COOK TIME: 45 minutes | CHILL TIME: 6 hours | TOTAL TIME: 7 hours 15 minutes

There are things you should know about this mouthwatering casserole. First is I highly recommend chilling this before baking as the flavours will be at its best. But if you don’t have much of the time, just assemble everything and pop in the oven. I don’t want to leave the pecans out but you can do so if desired or use any kind like walnuts, black walnuts, or almonds. And this can be made gluten-free. All you need to do is substitute the bread with your favourite gluten-free bread.

This delicious make-ahead dish that you can whip up in a heartbeat. Full of flavour, crowd-pleaser, and perfect for any occasion French Toast Casserole.

INGREDIENTS

Casserole:

20 ounces sandwich bread*, cubed

1 cup pecans, chopped

8 large eggs

2 cups whole milk

1/4 cup maple syrup*

1 tablespoon vanilla extract

1 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

Topping:

4 tablespoons salted butter, sliced

1/2 cup light brown sugar

1 teaspoon cinnamon

HOW TO MAKE FRENCH TOAST CASSEROLE

Step 1: Prepare and grease a 9 x 13-inch baking dish.

Step 2: Tore the bread into small inch cubes. In the prepared baking dish, add and layer the cubed breads and pecans.

Step 3: In a small bowl, add the eggs, milk, real maple syrup, vanilla extract, salt, cinnamon, and nutmeg. Whisk until combined.

Step 4: Empty the egg mixture over the bread and pecans.

Step 5: Place in the fridge to chill for about 4 to 6 hours or overnight, covered.

Step 6: When ready to bake, preheat the oven to 350 degrees F. And remove the pan from the fridge.

Step 7: In the meantime, add the sliced butter, brown sugar, and cinnamon in a small mixing bowl. Mix with a pastry blender until incorporated.

Step 8: Over the casserole, crumble, and clump the topping.

Step 9: Using an aluminium foil, secure the baking dish before placing in the preheated oven to bake for about 25 to 30 minutes.

Step 10: Uncover the dish and continue baking for another 15 to 20 minutes or until thoroughly cooked.

Step 11: Remove from the oven and allow the casserole to cool for a couple of minutes.

Step 12: Before serving, slice and enjoy with powdered sugar and maple syrup.

NOTES:

You can make about 22 slices of butter bread or white bread per 20 ounces.

Make sure to use only real maple syrup as table syrup will possibly change the recipe.

Nutrition Facts:

Amount Per Serving: CALORIES: 345 SATURATED FAT: 5g CHOLESTEROL: 138mg SODIUM: 527mg CARBOHYDRATES: 40g FIBER: 2g SUGAR: 17g PROTEIN: 10g

DELICIOUSLY EASY FRENCH TOAST CASSEROLE

Rebecca PREP TIME: 30 minutes | COOK TIME: 45 minutes | CHILL TIME: 6 hours | TOTAL TIME: 7 hours 15 minutes There are things you should know about this mouthwatering… Main Dish Recipes DELICIOUSLY EASY FRENCH TOAST CASSEROLE European Print This

Prep Time: 30 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 345 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Casserole:
• 20 ounces sandwich bread*, cubed
• 1 cup pecans, chopped
• 8 large eggs
• 2 cups whole milk
• 1/4 cup maple syrup*
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• Topping:
• 4 tablespoons salted butter, sliced
• 1/2 cup light brown sugar
• 1 teaspoon cinnamon

Instructions

Step 1: Prepare and grease a 9 x 13-inch baking dish.

Step 2: Tore the bread into small inch cubes. In the prepared baking dish, add and layer the cubed breads and pecans.

Step 3: In a small bowl, add the eggs, milk, real maple syrup, vanilla extract, salt, cinnamon, and nutmeg. Whisk until combined.

Step 4: Empty the egg mixture over the bread and pecans.

Step 5: Place in the fridge to chill for about 4 to 6 hours or overnight, covered.

Step 6: When ready to bake, preheat the oven to 350 degrees F. And remove the pan from the fridge.

Step 7: In the meantime, add the sliced butter, brown sugar, and cinnamon in a small mixing bowl. Mix with a pastry blender until incorporated.

Step 8: Over the casserole, crumble, and clump the topping.

Step 9: Using an aluminium foil, secure the baking dish before placing in the preheated oven to bake for about 25 to 30 minutes.

Step 10: Uncover the dish and continue baking for another 15 to 20 minutes or until thoroughly cooked.

Step 11: Remove from the oven and allow the casserole to cool for a couple of minutes.

Step 12: Before serving, slice and enjoy with powdered sugar and maple syrup.

NOTES:

You can make about 22 slices of butter bread or white bread per 20 ounces.

Make sure to use only real maple syrup as table syrup will possibly change the recipe.

Prep time: 30 mins | Cook time: 30 mins | Total time: 1 hour | Serves: 16-18

This dessert is genius – traditional apple crisp in a graham cracker crust cheesecake. These minis are the definition of perfectly sweet with caramel goodness grab-and-go fall dessert.

Ingredients

Graham/Oats Crust:

¼ cup brown sugar

1 cup graham cracker crumbs

¾ cup rolled oats

½ cup melted butter

Cheesecake:

2 8oz package softened cream cheese

2 tbsp corn starch

¼ cup brown sugar

¼ cup white sugar

⅛ tsp ginger

2 tsp vanilla extract

½ tsp cinnamon

Apple Crisp Topping:

¼ cup all-purpose flour

¼ cup rolled oats

¼ cup brown sugar

½ tsp cinnamon

2 tbsp coconut oil

2 medium to large apple, peeled cored and finely chopped

Caramel Topping, if desired

How to make Caramel Apple Crisp Mini Cheesecakes

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

Step 2: Combine the graham cracker crumbs, rolled oats, melted butter, and brown sugar in a mixing bowl.

Step 3: Using liners, line 16 to 18 muffin cups.

Step 4: Distribute the mixture into the muffin cups. Form about a tbsp of little crusts in the bottom of each muffin cup.

Step 5: Place inside the preheated oven and bake for about 5 minutes.

Step 6: Remove from the oven and allow to cool.

Step 7: In the meantime, add the cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch, and vanilla in a bowl. Cream using an electric mixer.

Step 8: Then, pour into the tops of the mini graham cracker-oat crusts. Make sure to leave enough room on top to put the fruit and streusels.

Step 9: In a bowl, combine the streusels ingredients until crumbly.

Step 10: To make the apple layer, first finely chop the apple, then, arrange in a single layer over the cheesecake.

Step 11: And top it off with the Apple Crisp Topping.

Step 12: Place in the oven and bake for about 25 to 30 minutes at 350 degrees F.

Step 13: Remove from the oven and let the mini cheesecakes cool for at least 15 minutes before refrigerating overnight.

Step 14: Before serving, top with caramel sauce. Enjoy!

Caramel Apple Crisp Mini Cheesecakes

Rebecca Prep time: 30 mins | Cook time: 30 mins | Total time: 1 hour | Serves: 16-18 This dessert is genius – traditional apple crisp in a graham cracker crust… Main Dish Recipes Caramel Apple Crisp Mini Cheesecakes European Print This

Serves: 16-18 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Graham/Oats Crust:
• ¼ cup brown sugar
• 1 cup graham cracker crumbs
• ¾ cup rolled oats
• ½ cup melted butter
• Cheesecake:
• 2 8oz package softened cream cheese
• 2 tbsp corn starch
• ¼ cup brown sugar
• ¼ cup white sugar
• ⅛ tsp ginger
• 2 tsp vanilla extract
• ½ tsp cinnamon
• Apple Crisp Topping:
• ¼ cup all-purpose flour
• ¼ cup rolled oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• 2 tbsp coconut oil
• 2 medium to large apple, peeled cored and finely chopped
• Caramel Topping, if desired

Instructions

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

Step 2: Combine the graham cracker crumbs, rolled oats, melted butter, and brown sugar in a mixing bowl.

Step 3: Using liners, line 16 to 18 muffin cups.

Step 4: Distribute the mixture into the muffin cups. Form about a tbsp of little crusts in the bottom of each muffin cup.

Step 5: Place inside the preheated oven and bake for about 5 minutes.

Step 6: Remove from the oven and allow to cool.

Step 7: In the meantime, add the cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch, and vanilla in a bowl. Cream using an electric mixer.

Step 8: Then, pour into the tops of the mini graham cracker-oat crusts. Make sure to leave enough room on top to put the fruit and streusels.

Step 9: In a bowl, combine the streusels ingredients until crumbly.

Step 10: To make the apple layer, first finely chop the apple, then, arrange in a single layer over the cheesecake.

Step 11: And top it off with the Apple Crisp Topping.

Step 12: Place in the oven and bake for about 25 to 30 minutes at 350 degrees F.

Step 13: Remove from the oven and let the mini cheesecakes cool for at least 15 minutes before refrigerating overnight.

Step 14: Before serving, top with caramel sauce. Enjoy!

PREP TIME: 10 MINUTES | COOK TIME: 50 MINUTES | TOTAL TIME: 1 HOUR | SERVINGS: 4

Either pan-fried or oven-baked these seasoned pork chops smothered in mouthwatering and thick French Onion sauce with gravy and mushrooms effortlessly hit the top spot. If desired, top the chops with hot, melted cheese for that extra decadence.

Ingredients

Pork Chops:

4 pork chops centre-cut, bone-in

Salt/Pepper, to taste

2 Tablespoons flour

2 Tablespoons olive oil

4 slices gruyere or swiss cheese, optional

French Onion Sauce:

6 Tablespoons Butter, Separated

2 large yellow onions, sliced 1/4 inch thick

1 Tablespoon flour

8 oz. button mushrooms, sliced

2 cloves garlic minced

1/3 cup dry white wine

1 ¼ cup chicken broth

1 sprig fresh thyme

How to make Smothered Pork Chops

To prepare the Pork Chops:

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

Step 2: Grab the salt and pepper and season the pork before patting the sides with flour.

Step 3: In a large cast-iron skillet, melt 2 tbsp olive oil over medium-high heat.

Step 4: Cook the sides of the meat for about 3 to 4 minutes per side.

Step 5: Transfer the cooked pork chops on a baking sheet. Place inside the preheated oven and bake for about 10 to 15 minutes. The chops are cooked through when the temperature hits 145 degrees.

To make the French Onion Sauce:

Step 1: Melt 4 tbsp butter in the same skillet over medium-low heat. Remember to not clean the pan in between.

Step 2: When the butter has melted, add in the onions and toss to coat. Slowly caramelized the onions for about 35 to 40 minutes until. To stir, use a silicone spatula. Stirring occasionally until cooked.

Step 3: Add in the mushrooms with the onions and the rest of the butter. Heat for approximately 5 minutes or until the mushrooms has softened and reduced size.

Step 4: Stir in the garlic and continue cooking for a minute more.

Step 5: Add in a tablespoon of flour and toss to coat the onions and mushrooms. Heat and stir for another minute to two.

Step 6: Adjust the heat to medium-high before pouring in the wine. Then, heat for about 5 minutes more.

Step 7: Scraping any bits left on the bottom of the pan using a silicone spatula. This will allow the flavours to blend into the sauce. Increase the heat to medium-high.

Step 8: Pour in the chicken broth and add in the fresh thyme.

Step 9: Adjust the heat to medium-low and simmer for about 15 minutes until the sauce has thickened.

Optional: If desired, top the pork chops with cheese and broil until the cheese is hot and has melted. Or just cover the pan allowing the cheese to melt.

To serve:

Placing the chops back into the skillet and smothering with the sauce before serving. Enjoy!

Notes:

In place of wine, use chicken or beef broth.

For the thinner pork chop cuts, you can just cook them right in the skillet with the chicken broth.

Nutrition Facts:

Calories: 540kcal, Carbohydrates: 13g, Protein: 39g, Fat: 35g, Saturated Fat: 16g, Cholesterol: 162mg, Sodium: 518mg, Potassium: 915mg, Fiber: 2g, Sugar: 4g, Vitamin A: 549IU, Vitamin C: 12mg, Calcium: 57mg, Iron: 2mg

French Onion Smothered Pork Chops

Rebecca PREP TIME: 10 MINUTES | COOK TIME: 50 MINUTES | TOTAL TIME: 1 HOUR | SERVINGS: 4 Either pan-fried or oven-baked these seasoned pork chops smothered in mouthwatering and thick… Main Dish Recipes French Onion Smothered Pork Chops European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 540 calories 35 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Pork Chops:
• 4 pork chops centre-cut, bone-in
• Salt/Pepper, to taste
• 2 Tablespoons flour
• 2 Tablespoons olive oil
• 4 slices gruyere or swiss cheese, optional
• French Onion Sauce:
• 6 Tablespoons Butter, Separated
• 2 large yellow onions, sliced 1/4 inch thick
• 1 Tablespoon flour
• 8 oz. button mushrooms, sliced
• 2 cloves garlic minced
• 1/3 cup dry white wine
• 1 ¼ cup chicken broth
• 1 sprig fresh thyme

Instructions

To prepare the Pork Chops:

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

Step 2: Grab the salt and pepper and season the pork before patting the sides with flour.

Step 3: In a large cast-iron skillet, melt 2 tbsp olive oil over medium-high heat.

Step 4: Cook the sides of the meat for about 3 to 4 minutes per side.

Step 5: Transfer the cooked pork chops on a baking sheet. Place inside the preheated oven and bake for about 10 to 15 minutes. The chops are cooked through when the temperature hits 145 degrees.

To make the French Onion Sauce:

Step 1: Melt 4 tbsp butter in the same skillet over medium-low heat. Remember to not clean the pan in between.

Step 2: When the butter has melted, add in the onions and toss to coat. Slowly caramelized the onions for about 35 to 40 minutes until. To stir, use a silicone spatula. Stirring occasionally until cooked.

Step 3: Add in the mushrooms with the onions and the rest of the butter. Heat for approximately 5 minutes or until the mushrooms has softened and reduced size.

Step 4: Stir in the garlic and continue cooking for a minute more.

Step 5: Add in a tablespoon of flour and toss to coat the onions and mushrooms. Heat and stir for another minute to two.

Step 6: Adjust the heat to medium-high before pouring in the wine. Then, heat for about 5 minutes more.

Step 7: Scraping any bits left on the bottom of the pan using a silicone spatula. This will allow the flavours to blend into the sauce. Increase the heat to medium-high.

Step 8: Pour in the chicken broth and add in the fresh thyme.

Step 9: Adjust the heat to medium-low and simmer for about 15 minutes until the sauce has thickened.

Optional: If desired, top the pork chops with cheese and broil until the cheese is hot and has melted. Or just cover the pan allowing the cheese to melt.

To serve:

Placing the chops back into the skillet and smothering with the sauce before serving. Enjoy!

Notes:

In place of wine, use chicken or beef broth.

For the thinner pork chop cuts, you can just cook them right in the skillet with the chicken broth.