Main Dish Recipes

Prep: 15 mins| Cook: 10mins | Additional: 5 mins | Total: 30 mins | Servings: 36 | Yield: 3 dozen

These are the most chocolatey cookies even without chocolate chips! A moist cookie with all the goodness in every bite. Try this and you are guaranteed to have the softest and chewiest Chocolate Oatmeal Cookies.

INGREDIENTS

1 cup all-purpose flour

3 tbsp unsweetened cocoa powder

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp ground cinnamon

½ cup margarine

½ cup brown sugar

½ cup white sugar

1 egg

1 tsp vanilla extract

1 ¼ cups rolled oats

½ cup semisweet chocolate chips

HOW TO MAKE CHOCOLATE OATMEAL COOKIES

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Then, grease your cookie sheets.

Step 3: In a bowl, sift the flour, cocoa, baking powder, baking soda, salt, and cinnamon. Then, set aside.

Step 4: Add the margarine, brown sugar, and white sugar in a large bowl. Then, beat in the egg followed by the vanilla. With a wooden spoon, stir in the dry ingredients into the wet. Add in the oats and chocolate chips. Mix well.

Step 5: Drop tablespoons of the cookie dough onto the prepared cookie sheets, 2 inches apart.

Step 6: Place inside the preheated oven and bake for about 8 to 10 minutes until lightly brown.

Step 7: Remove from the oven and let the cookies cool on the baking sheets for at least 5 minutes. Then, transfer them to a wire rack to completely cool.

NOTES:

I would recommend you try to substitute the chocolate chips with raisins. Trust me it is so good as the raisins give an excellent flavor to the cookies.

Try adding some nuts as well.

In a place with salt, try sea salt. I am obsessed with this because the sea salt adds an outrageously delicious kick to the cookies. Those salty bites intensify the sweetness of the cookies.

Nutrition Facts:

Per Serving: 78.6 calories; fat 3.6g 6% DV; cholesterol 5.2mg 2% DV; sodium 92.1mg 4% DV; protein 1.1g 2% DV; carbohydrates 11.1g 4% DV

CHOCOLATE OATMEAL COOKIES

Rebecca Prep: 15 mins| Cook: 10mins | Additional: 5 mins | Total: 30 mins | Servings: 36 | Yield: 3 dozen These are the most chocolatey cookies even without chocolate chips! A moist cookie with all the goodness in every bite. Try… Main Dish Recipes CHOCOLATE OATMEAL COOKIES European Print This

Serves: 36 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 78.6 calories 3.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup all-purpose flour
• 3 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ cup margarine
• ½ cup brown sugar
• ½ cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ¼ cups rolled oats
• ½ cup semisweet chocolate chips

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Then, grease your cookie sheets.

Step 3: In a bowl, sift the flour, cocoa, baking powder, baking soda, salt, and cinnamon. Then, set aside.

Step 4: Add the margarine, brown sugar, and white sugar in a large bowl. Then, beat in the egg followed by the vanilla. With a wooden spoon, stir in the dry ingredients into the wet. Add in the oats and chocolate chips. Mix well.

Step 5: Drop tablespoons of the cookie dough onto the prepared cookie sheets, 2 inches apart.

Step 6: Place inside the preheated oven and bake for about 8 to 10 minutes until lightly brown.

Step 7: Remove from the oven and let the cookies cool on the baking sheets for at least 5 minutes. Then, transfer them to a wire rack to completely cool.

NOTES:

I would recommend you try to substitute the chocolate chips with raisins. Trust me it is so good as the raisins give an excellent flavor to the cookies.

Try adding some nuts as well.

In a place with salt, try sea salt. I am obsessed with this because the sea salt adds an outrageously delicious kick to the cookies. Those salty bites intensify the sweetness of the cookies.

Prep: 15 mins | Cook: 45mins | Additional: 15 mins | Total: 1 hr 15 mins | Servings: 8 | Yield: 1 apple pie

Three easy layers of apple pie in a pie? Oh my gosh! This is super good I want it all for myself! This is an excellent take of our most loved old-time-favorite pie, a modern version that even our grandparents will go gaga over with.

INGREDIENTS

½ cup butter

1 cup brown sugar

5 eaches Granny Smith apples, peeled, cored, quartered, and thinly sliced

3 (9 inches) refrigerated prerolled pie crusts

1 cup white sugar, divided

2 tsp of ground cinnamon, divided

¼ cup white sugar

1 tbsp butter, cut into small chunks

HOW TO MAKE GRANDMA’S IRON SKILLET APPLE PIE

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Add half a cup of butter in a heavy cast-iron skillet. Place in the oven to melt the butter. When melted, remove from the oven and immediately sprinkle in the brown sugar. Then, place the skillet back in the oven.

Step 3: When done, remove the skillet from the oven. Place a refrigerated pie crust over the brown sugar. Top the crust with half of the sliced apples, then, sprinkle half a cup of sugar and 1 teaspoon cinnamon on top. Add the next pie layer on top of the apples, then, top with the rest of the sliced apples before sprinkling over the remaining half a cup of sugar and a teaspoon of cinnamon. Then, third crust, and sprinkle over 1/4 cup of sugar and a dot of butter (1 tablespoon).

Step 4: For the steam, cut 4 slits on top of the crust.

Step 5: Place inside the preheated oven and bake for about 45 minutes or until the apples are tender and the crust is golden brown.

Step 6: Remove from the oven and serve warm. Enjoy!

Nutrition Facts:

Per Serving: 734.3 calories; fat 33.7g 52% DV; cholesterol 49.1mg 16% DV; sodium 396.4mg 16% DV; protein 3.4g 7% DV; carbohydrates 107.8g 35% DV

GRANDMA’S IRON SKILLET APPLE PIE

Rebecca Prep: 15 mins | Cook: 45mins | Additional: 15 mins | Total: 1 hr 15 mins | Servings: 8 | Yield: 1 apple pie Three easy layers of apple pie in a pie? Oh my gosh! This is super good I… Main Dish Recipes GRANDMA’S IRON SKILLET APPLE PIE European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 734.3 calories 33.7 fat

Rating: 4.0/5

( 2 voted )

Ingredients

• ½ cup butter
• 1 cup brown sugar
• 5 eaches Granny Smith apples, peeled, cored, quartered, and thinly sliced
• 3 (9 inches) refrigerated prerolled pie crusts
• 1 cup white sugar, divided
• 2 tsp of ground cinnamon, divided
• ¼ cup white sugar
• 1 tbsp butter, cut into small chunks

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Add half a cup of butter in a heavy cast-iron skillet. Place in the oven to melt the butter. When melted, remove from the oven and immediately sprinkle in the brown sugar. Then, place the skillet back in the oven.

Step 3: When done, remove the skillet from the oven. Place a refrigerated pie crust over the brown sugar. Top the crust with half of the sliced apples, then, sprinkle half a cup of sugar and 1 teaspoon cinnamon on top. Add the next pie layer on top of the apples, then, top with the rest of the sliced apples before sprinkling over the remaining half a cup of sugar and a teaspoon of cinnamon. Then, third crust, and sprinkle over 1/4 cup of sugar and a dot of butter (1 tablespoon).

Step 4: For the steam, cut 4 slits on top of the crust.

Step 5: Place inside the preheated oven and bake for about 45 minutes or until the apples are tender and the crust is golden brown.

Step 6: Remove from the oven and serve warm. Enjoy!

Prep: 15 mins | Cook: 25mins | Additional: 30 mins | Total: 1 hr 10 mins | Servings: 24 | Yield: 2 dozen bars

Oatmeal and chocolate chip? This is the best in the world! Bars of chewy and irresistibly delicious treat – I could not ask for anything more! This awesome treat is a favorite wherever and for all ages. Soft and moist with the right amount of sweetness. A perfect snack or dessert that you can easily and quickly whip up at any time.

INGREDIENTS

1 cup butter

1 cup brown sugar

¼ cup white sugar

2 large eggs

1 (3.5 oz) package vanilla pudding mix

2 tsp vanilla extract

1 ½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

2 ¾ cups quick oats

2 cups semisweet chocolate chips

HOW TO MAKE OATMEAL CHOCOLATE CHIP BARS

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Then, grease lightly a 9 x 13-inch baking pan.

Step 3: In a bowl, add the butter, brown sugar, and white sugar. Beat well before adding in the eggs. Continue beating until smooth. Whisk in the pudding mix into the creamed mixture, then, stir in the vanilla extract.

Step 4: In another bowl, whisk the flour, baking soda, and salt.

Step 5: Add the flour mixture into the moist ingredients. Mix well before folding in the oats and chocolate chips.

Step 6: Pour the dough into the prepared pan and gently press.

Step 7: Place inside the preheated oven and bake for about 25 minutes until lightly brown.

Step 8: Remove from the oven and let it cool before cutting into bars.

NOTES:

This recipe is so versatile, you can change it up to your liking. Try adding in some raisins, walnuts, or white chocolate. Maybe toffee or caramel (like I always do).

For leftovers (if there would be any), just keep them in the fridge.

You are welcome to use whole wheat flour in place of the all-purpose flour for a healthier version of this recipe.

Nutrition Facts:

Per Serving: 263.4 calories; fat 13g 20% DV; cholesterol 35.8mg 12% DV; sodium 224.9mg 9% DV; protein 3.2g 7% DV; carbohydrates 36g 12% DV

AMAZING OATMEAL CHOCOLATE CHIP BARS

Rebecca Prep: 15 mins | Cook: 25mins | Additional: 30 mins | Total: 1 hr 10 mins | Servings: 24 | Yield: 2 dozen bars Oatmeal and chocolate chip? This is the best in the world! Bars of chewy and irresistibly delicious… Main Dish Recipes AMAZING OATMEAL CHOCOLATE CHIP BARS European Print This

Serves: 24 Prep Time: 15 mins Cooking Time: 55 mins 55 mins

Nutrition facts: 263.4 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup butter
• 1 cup brown sugar
• ¼ cup white sugar
• 2 large eggs
• 1 (3.5 oz) package vanilla pudding mix
• 2 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 ¾ cups quick oats
• 2 cups semisweet chocolate chips

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Then, grease lightly a 9 x 13-inch baking pan.

Step 3: In a bowl, add the butter, brown sugar, and white sugar. Beat well before adding in the eggs. Continue beating until smooth. Whisk in the pudding mix into the creamed mixture, then, stir in the vanilla extract.

Step 4: In another bowl, whisk the flour, baking soda, and salt.

Step 5: Add the flour mixture into the moist ingredients. Mix well before folding in the oats and chocolate chips.

Step 6: Pour the dough into the prepared pan and gently press.

Step 7: Place inside the preheated oven and bake for about 25 minutes until lightly brown.

Step 8: Remove from the oven and let it cool before cutting into bars.

NOTES:

This recipe is so versatile, you can change it up to your liking. Try adding in some raisins, walnuts, or white chocolate. Maybe toffee or caramel (like I always do).

For leftovers (if there would be any), just keep them in the fridge.

You are welcome to use whole wheat flour in place of the all-purpose flour for a healthier version of this recipe.

Prep: 5 mins | Cook: 10 mins | Total: 15 mins | Servings: 8 | Yield: 8 servings

Holy moly, this is so good! I always love anything Mexican and this dip is no excuse. This is insanely creamy but not overwhelming. Simple, easy, and quick. A copycat of our favorite white cheese dip/sauce and what is best is you can adjust the recipe as you like. I recommend adding some green chilis if you want a bit of kick. Nothing beats a cheesy, creamy, and spicy dip. This is gonna be an excellent dip for your tortilla chips on your next Taco Tuesday and the perfect sauce for your nachos, burrito, and a lot more! Never again buying those bottled cheese dip. This recipe is to keep and a winner!

INGREDIENTS

1 pound white American cheese, cubed

½ cup milk, or as needed

1 tbsp of butter or margarine

2 (4 oz) cans chopped green chilies

2 tsp cumin

2 tsp garlic powder

2 tsp onion powder

1 pinch cayenne pepper to taste

HOW TO MAKE MEXICAN WHITE CHEESE DIP/SAUCE

Step 1: In a medium saucepan, cook the cheese, milk, and butter over low heat while frequently stirring until the cheese has melted.

Step 2: Once melted, stir in the green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste.

Step 3: If the dip is too thick, pour in more milk. Heat through and serve promptly.

NOTES:

This dip is comparable to the white sauces you see in a lot of Mexican restaurants.

To change the amount of heat, add in your preferred chili pepper or crushed cayenne pepper to taste.

This is a perfect dip for tortilla chips. Use it with many Mexican dishes or as a sauce.

I would recommend you add a variety of flavors to this dip. And you can also add green chilis in Rotel alternatively.

Nutrition Facts:

Per Serving: 232.6 calories; fat 19.9g 31% DV; cholesterol 55.1mg 18% DV; sodium 1207mg 48% DV; protein 13g 26% DV; carbohydrates 5.3g 2% DV

MEXICAN WHITE CHEESE DIP/SAUCE

Rebecca Prep: 5 mins | Cook: 10 mins | Total: 15 mins | Servings: 8 | Yield: 8 servings Holy moly, this is so good! I always love anything Mexican and this dip is no excuse. This is insanely… Main Dish Recipes MEXICAN WHITE CHEESE DIP/SAUCE European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 232.6 calories 19.9 fat

Rating: 4.3/5

( 3 voted )

Ingredients

• 1 pound white American cheese, cubed
• ½ cup milk, or as needed
• 1 tbsp of butter or margarine
• 2 (4 oz) cans chopped green chilies
• 2 tsp cumin
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 pinch cayenne pepper to taste

Instructions

Step 1: In a medium saucepan, cook the cheese, milk, and butter over low heat while frequently stirring until the cheese has melted.

Step 2: Once melted, stir in the green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste.

Step 3: If the dip is too thick, pour in more milk. Heat through and serve promptly.

NOTES:

This dip is comparable to the white sauces you see in a lot of Mexican restaurants.

To change the amount of heat, add in your preferred chili pepper or crushed cayenne pepper to taste.

This is a perfect dip for tortilla chips. Use it with many Mexican dishes or as a sauce.

I would recommend you add a variety of flavors to this dip. And you can also add green chilis in Rotel alternatively.

Prep: 20 mins | Cook: 20mins | Total: 40 mins | Servings: 24 | Yield: 24 muffins

Apple of my eyes! These moist, dense, super flavorful pumpkin spice muffins with glorious walnut streusel are everything! They scream comforts of fall and most loved by everyone even the non-pumpkin lovers are head over heels.

INGREDIENTS

For the Muffins:

2 cups whole wheat flour

¾ cup all-purpose flour

2 tsp baking powder

2 tsp pumpkin pie spice

1 tsp cinnamon

1 tsp salt

1 (15 oz) can of pumpkin puree

3 eaches egg whites

1 egg

1 cup white sugar

½ cup brown sugar

⅓ cup olive oil

2 tsp vanilla extract

For the Streusel:

¼ cup packed brown sugar

2 tbsp butter, diced

2 tbsp oats

¼ cup chopped walnuts

2 tbsp of all-purpose flour

HOW TO MAKE SKINNY PUMPKIN SPICE MUFFINS WITH WALNUT STREUSEL

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Then, grease 2 12-cup muffin tins.

Step 3: In a large bowl, sift a whole wheat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt.

Step 4: In another large bowl, add the pumpkin puree, egg whites, and egg. Using an electric mixer beat until mixed. Add in the white sugar, brown sugar, olive oil, and vanilla extract. Stir well before slowly adding in the flour mixture to the pumpkin mixture. Stir until just combined.

Step 5: Fill a bit more than half full of the batter into the prepared muffin cups.

Step 6: In a small bowl, add the brown sugar, diced butter, oats, walnuts, and flour for the streusel. Mix with your hands or using a fork until the mixture relates rough crumbs. Distribute this evenly among each muffin cup.

Step 7: Place inside the preheated oven and bake for about 20 minutes until the top springs back when pressed lightly.

NOTE:

If you want a touch of sweetness, add the powdered sugar mixed with milk on top.

Nutrition Facts:

Per Serving: 166.3 calories; fat 5.3g 8% DV; cholesterol 9.4mg 3% DV; sodium 199.4mg 8% DV; protein 3g 6% DV; carbohydrates 28.1g 9% DV

SKINNY PUMPKIN SPICE MUFFINS WITH WALNUT STREUSEL

Rebecca Prep: 20 mins | Cook: 20mins | Total: 40 mins | Servings: 24 | Yield: 24 muffins Apple of my eyes! These moist, dense, super flavorful pumpkin spice muffins with glorious walnut streusel are everything! They scream comforts of… Main Dish Recipes SKINNY PUMPKIN SPICE MUFFINS WITH WALNUT STREUSEL European Print This

Serves: 24 Prep Time: 20 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 166.3 calories 5.3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Muffins:
• 2 cups whole wheat flour
• ¾ cup all-purpose flour
• 2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp salt
• 1 (15 oz) can of pumpkin puree
• 3 eaches egg whites
• 1 egg
• 1 cup white sugar
• ½ cup brown sugar
• ⅓ cup olive oil
• 2 tsp vanilla extract
• For the Streusel:
• ¼ cup packed brown sugar
• 2 tbsp butter, diced
• 2 tbsp oats
• ¼ cup chopped walnuts
• 2 tbsp of all-purpose flour

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Then, grease 2 12-cup muffin tins.

Step 3: In a large bowl, sift a whole wheat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt.

Step 4: In another large bowl, add the pumpkin puree, egg whites, and egg. Using an electric mixer beat until mixed. Add in the white sugar, brown sugar, olive oil, and vanilla extract. Stir well before slowly adding in the flour mixture to the pumpkin mixture. Stir until just combined.

Step 5: Fill a bit more than half full of the batter into the prepared muffin cups.

Step 6: In a small bowl, add the brown sugar, diced butter, oats, walnuts, and flour for the streusel. Mix with your hands or using a fork until the mixture relates rough crumbs. Distribute this evenly among each muffin cup.

Step 7: Place inside the preheated oven and bake for about 20 minutes until the top springs back when pressed lightly.

NOTE:

If you want a touch of sweetness, add the powdered sugar mixed with milk on top.

Prep: 20mins | Cook: 40mins | Additional: 30 mins | Total: 1 hr 30 mins | Servings: 24 | Yield: 24 bars

This is heaven! A macaroon like bars over luscious fresh peaches. I am obsessed! Two of my favorites in one dessert – cheesecake and peach cobbler. I could not ask for more!

INGREDIENTS

1 serving cooking spray

For the Crust:

1 (8 oz) package refrigerated crescent roll dough (like Pillsbury®)

½ cup peach preserves

For the Filling:

12 ounces Neufchatel cheese, softened

½ cup white sugar

2 eaches eggs, lightly beaten

1 tsp almond extract

3 large fresh peaches, peeled, pitted, and sliced

For the Topping:

1 ½ cups all-purpose flour

¼ cup brown sugar

¼ cup white sugar

1 tsp ground cinnamon

¼ tsp salt

½ cup melted unsalted butter

HOW TO MAKE PEACH COBBLER CHEESECAKE BARS

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Using a cooking spray, grease a 9 x 13-inch baking pan.

Step 3: In the bottom of the prepared pan, lay and separate the crescent dough into 2 rectangles to form the crust. Pressing the dough to cover the bottom of the pan and to seal holes.

Step 4: Then, spread the peach preserves over the dough.

Step 5: In a large bowl, add the Neufchatel cheese, sugar, eggs, and almond extract. Use an electric mixer to beat on high speed until smooth.

Step 6: Evenly spread the mixture on top of the preserve-covered dough. Placing peach slices after on top.

Step 7: In a small bowl, whisk the flour, brown sugar, white sugar, cinnamon, and salt. Add in the melted butter, stirring with a fork until the mixture resembles coarse crumbs.

Step 8: Sprinkle the crumb mixture on top of the peaches.

Step 9: Place inside the preheated oven and bake for about 40 minutes until golden and firm.

Step 10: Remove from the oven and allow it to cool for maybe 30 minutes or until completely cool.

Step 11: Slice into bars and serve warm or chilled. Enjoy!

Nutrition Facts:

Per Serving: 196.8 calories; fat 9.6g 15% DV; cholesterol 34.6mg 12% DV; sodium 161.2mg 6% DV; protein 3.4g 7% DV; carbohydrates 24.3g 8% DV

PEACH COBBLER CHEESECAKE BARS

Rebecca Prep: 20mins | Cook: 40mins | Additional: 30 mins | Total: 1 hr 30 mins | Servings: 24 | Yield: 24 bars This is heaven! A macaroon like bars over luscious fresh peaches. I am obsessed! Two of my favorites in… Main Dish Recipes PEACH COBBLER CHEESECAKE BARS European Print This

Serves: 24 Prep Time: 20 mins Cooking Time: 1 hr 10 mins 1 hr 10 mins

Nutrition facts: 196.8 calories 9.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 serving cooking spray
• For the Crust:
• 1 (8 oz) package refrigerated crescent roll dough (like Pillsbury®)
• ½ cup peach preserves
• For the Filling:
• 12 ounces Neufchatel cheese, softened
• ½ cup white sugar
• 2 eaches eggs, lightly beaten
• 1 tsp almond extract
• 3 large fresh peaches, peeled, pitted, and sliced
• For the Topping:
• 1 ½ cups all-purpose flour
• ¼ cup brown sugar
• ¼ cup white sugar
• 1 tsp ground cinnamon
• ¼ tsp salt
• ½ cup melted unsalted butter

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Using a cooking spray, grease a 9 x 13-inch baking pan.

Step 3: In the bottom of the prepared pan, lay and separate the crescent dough into 2 rectangles to form the crust. Pressing the dough to cover the bottom of the pan and to seal holes.

Step 4: Then, spread the peach preserves over the dough.

Step 5: In a large bowl, add the Neufchatel cheese, sugar, eggs, and almond extract. Use an electric mixer to beat on high speed until smooth.

Step 6: Evenly spread the mixture on top of the preserve-covered dough. Placing peach slices after on top.

Step 7: In a small bowl, whisk the flour, brown sugar, white sugar, cinnamon, and salt. Add in the melted butter, stirring with a fork until the mixture resembles coarse crumbs.

Step 8: Sprinkle the crumb mixture on top of the peaches.

Step 9: Place inside the preheated oven and bake for about 40 minutes until golden and firm.

Step 10: Remove from the oven and allow it to cool for maybe 30 minutes or until completely cool.

Step 11: Slice into bars and serve warm or chilled. Enjoy!

Prep: 4 mins | Cook: 45 mins | Total: 49 mins | Servings: 12 | Yield: 12 servings

This crazy delicious dip is loved even by the sauerkraut haters. A wonderful hot dip that has an irresistible creamy texture and is outrageously cheesy. Perfect for parties, gatherings, and holidays! This delicious appetizer is a must-have on every occasion. A pretty simple, not fussy appetizer that goes along with pretzels (my kids go gaga with this) and just about anything! It is loaded with flavors of a classic Reuben sandwich, which I enjoyed so much when I was a kid. This too is perfect for potlucks – easy to assemble and quick to make.

Whenever I have guests coming over, I make sure to serve them this Reuben Dip. I just put everything in the slow cooker while I prepare the other stuff. This has always been a fan favorite and the most requested. They love this so much alongside toasted bread that is cut into bite-sized pieces. A nice change from your usual appetizer. And it is so darn good, you’ll be overwhelmed with compliments.

INGREDIENTS

1 (16 oz) jar sauerkraut, drained

1 (8 oz) package cream cheese, softened

2 cups shredded Swiss cheese

2 cups shredded cooked corned beef

¼ cup thousand island dressing

HOW TO MAKE SLOW COOKER REUBEN DIP

Step 1: Combine the sauerkraut, cream cheese, Swiss cheese, corned beef, and thousand island dressing into the slow cooker.

Step 2: Cook on high for about 45 minutes, covered. Or if you have a lot of time, set the cooker to low and cook until the cheese has melted. Making sure to occasionally stir while cooking.

Step 3: When it is time for dinner, serve with cocktail rye or crackers. Enjoy!

NOTE:

This Reuben dip is amazing even with fresh vegetables like radish, snow peas, and pepper. You can serve this, too with fresh bread.

Nutrition Facts:

Per Serving: 297.8 calories; fat 22.9g 35% DV; cholesterol 76.2mg 25% DV; sodium 636.4mg 26% DV; protein 17.9g 36% DV; carbohydrates 5.5g 2% DV

SLOW COOKER REUBEN DIP

Rebecca Prep: 4 mins | Cook: 45 mins | Total: 49 mins | Servings: 12 | Yield: 12 servings This crazy delicious dip is loved even by the sauerkraut haters. A wonderful hot dip that has an irresistible creamy… Main Dish Recipes SLOW COOKER REUBEN DIP European Print This

Serves: 12 Prep Time: 4 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 297.8 calories 22.9 fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 (16 oz) jar sauerkraut, drained
• 1 (8 oz) package cream cheese, softened
• 2 cups shredded Swiss cheese
• 2 cups shredded cooked corned beef
• ¼ cup thousand island dressing

Instructions

Step 1: Combine the sauerkraut, cream cheese, Swiss cheese, corned beef, and thousand island dressing into the slow cooker.

Step 2: Cook on high for about 45 minutes, covered. Or if you have a lot of time, set the cooker to low and cook until the cheese has melted. Making sure to occasionally stir while cooking.

Step 3: When it is time for dinner, serve with cocktail rye or crackers. Enjoy!

NOTE:

This Reuben dip is amazing even with fresh vegetables like radish, snow peas, and pepper. You can serve this, too with fresh bread.

Prep: 20 mins | Cook: 45mins | Total: 1 hr 5 mins | Servings: 12 | Yield: 1 9×13-inch baking pan

This jammy cobbler has everything you want – juicy with the right amount of sweetness in a light cookie dough that meets a biscuit type topping plus coarse sugar for that divine sparkle and crunch. Spoon a hefty amount of this cobbler and put it in a bowl and top it with a scoop of vanilla ice cream. That is how my kids enjoy this delightfully sweet dessert. This Cookie-Crusted Peach Cobbler is a huge hit in every gatherings and potluck. Good thing because this is a lazy cobbler – not fussy, nor fancy, just a plain easy and quick dessert that you can make whenever!

INGREDIENTS

8 (2-1/2″ dia) (4 per lb)s medium fresh peaches – peeled, pitted, and sliced

½ cup butter, cut into pieces

½ cup brown sugar

2 cups all-purpose flour

2 cups white sugar

2 tsp baking powder

1 tsp salt

2 large eggs, lightly beaten

1 cup of vegetable oil

1 tsp ground cinnamon

HOW TO MAKE COOKIE-CRUSTED PEACH COBBLER

Step 1: Ready the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Using a cooking spray, grease a 9 x 13-inch baking pan.

Step 3: In the prepared pan, arrange the peaches. Disperse the butter on top of the peaches and evenly sprinkle the brown sugar over.

Step 4: In a bowl, add the flour, white sugar, baking powder, and salt. Mix well.

Step 5: Beat the eggs, then, stir in the oil.

Step 6: Add the egg mixture into the dry ingredients. Mix until incorporated.

Step 7: Then, spoon the batter on top of the peaches and sprinkle the cinnamon on top of the batter.

Step 8: Place inside the preheated oven and bake for about 45 minutes until the crust is lightly brown.

NOTE:

For a lighter version, adjust the butter to 1/4 cup and decrease the oil to 3/4 cup.

Nutrition Facts:

Per Serving: 497.2 calories; fat 26.9g 41% DV; cholesterol 51.3mg 17% DV; sodium 325.5mg 13% DV; protein 3.3g 7% DV; carbohydrates 62.6g 20% DV

COOKIE-CRUSTED PEACH COBBLER

Rebecca Prep: 20 mins | Cook: 45mins | Total: 1 hr 5 mins | Servings: 12 | Yield: 1 9×13-inch baking pan This jammy cobbler has everything you want – juicy with the right amount of sweetness in a light… Main Dish Recipes COOKIE-CRUSTED PEACH COBBLER European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 497.2 calories 26.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 (2-1/2″ dia) (4 per lb)s medium fresh peaches – peeled, pitted, and sliced
• ½ cup butter, cut into pieces
• ½ cup brown sugar
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 tsp baking powder
• 1 tsp salt
• 2 large eggs, lightly beaten
• 1 cup of vegetable oil
• 1 tsp ground cinnamon

Instructions

Step 1: Ready the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Using a cooking spray, grease a 9 x 13-inch baking pan.

Step 3: In the prepared pan, arrange the peaches. Disperse the butter on top of the peaches and evenly sprinkle the brown sugar over.

Step 4: In a bowl, add the flour, white sugar, baking powder, and salt. Mix well.

Step 5: Beat the eggs, then, stir in the oil.

Step 6: Add the egg mixture into the dry ingredients. Mix until incorporated.

Step 7: Then, spoon the batter on top of the peaches and sprinkle the cinnamon on top of the batter.

Step 8: Place inside the preheated oven and bake for about 45 minutes until the crust is lightly brown.

NOTE:

For a lighter version, adjust the butter to 1/4 cup and decrease the oil to 3/4 cup.

Prep: 30 mins | Cook: 18mins | Additional: 27 mins | Total: 1 hr 15 mins | Servings: 36 | Yield: 3 dozen

These pretty cookie thumbprints are soft, buttery, and just melts in your mouth. Filled with your favorite preserves and drizzled with a simple sweet almond glaze. These are pretty easy to make, quick, and a crowd favorite. Everyone enjoys these lovely shortbread thumbprints. I already included this on my list to make this Holiday because I think these will be a perfect homemade giveaway.

INGREDIENTS

1 cup butter, softened

⅔ cup white sugar

½ tsp almond extract

2 cups all-purpose flour

½ cup seedless raspberry jam

½ cup confectioners’ sugar

¾ tsp almond extract

1 tsp milk

HOW TO MAKE RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Add the butter and white sugar in a medium bowl. Cream until smooth. Then, stir in half a teaspoon of almond extract. Add and mix in the flour until the dough forms.

Step 3: Roll the dough into 1 1/2-inch ball. Transfer the balls on ungreased cookie sheets. Make a small indent in the middle of each shot with your thumb and finger. Then, fill the holes with the preserves.

Step 4: Place inside the preheated oven and bake for about 14 to 18 minutes until lightly brown.

Step 5: Remove from the oven and allow to cool for about a minute on the cookie sheets.

Step 6: Meanwhile, add the confectioners’ sugar, 3/4 tsp of almond extract, and milk in a medium bowl. Mix until smooth. Drizzle this over the warm cookies.

NOTES:

Make sure that the butter you will use is at room temperature. If not, the dough will be crumbly and may not mix well.

Test by baking maybe 2 to 3 cookies to see how they do.

Nutrition Facts:

Per Serving: 103.5 calories; fat 5.2g 8% DV; cholesterol 13.6mg 5% DV; sodium 36.5mg 2% DV; protein 0.8g 2% DV; carbohydrates 13.7g 4% DV

RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS

Rebecca Prep: 30 mins | Cook: 18mins | Additional: 27 mins | Total: 1 hr 15 mins | Servings: 36 | Yield: 3 dozen These pretty cookie thumbprints are soft, buttery, and just melts in your mouth. Filled with your favorite preserves… Main Dish Recipes RASPBERRY AND ALMOND SHORTBREAD THUMBPRINTS European Print This

Serves: 36 Prep Time: 30 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 103.5 calories 5.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup butter, softened
• ⅔ cup white sugar
• ½ tsp almond extract
• 2 cups all-purpose flour
• ½ cup seedless raspberry jam
• ½ cup confectioners’ sugar
• ¾ tsp almond extract
• 1 tsp milk

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Add the butter and white sugar in a medium bowl. Cream until smooth. Then, stir in half a teaspoon of almond extract. Add and mix in the flour until the dough forms.

Step 3: Roll the dough into 1 1/2-inch ball. Transfer the balls on ungreased cookie sheets. Make a small indent in the middle of each shot with your thumb and finger. Then, fill the holes with the preserves.

Step 4: Place inside the preheated oven and bake for about 14 to 18 minutes until lightly brown.

Step 5: Remove from the oven and allow to cool for about a minute on the cookie sheets.

Step 6: Meanwhile, add the confectioners’ sugar, 3/4 tsp of almond extract, and milk in a medium bowl. Mix until smooth. Drizzle this over the warm cookies.

NOTES:

Make sure that the butter you will use is at room temperature. If not, the dough will be crumbly and may not mix well.

Test by baking maybe 2 to 3 cookies to see how they do.

Prep: 15 mins | Cook: 15mins | Additional: 30 mins | Total: 1 hr | Servings: 16 | Yield: 1 9×13-inch baking dish

This dessert is to die for! It has that perfect chewy texture and insanely gooey toppings. I could not ask for anything. Everything I love is in this delightful dessert – marshmallows, chocolate chips, and peanut butter. Heavenly delicious in every bite.

INGREDIENTS

1 cup butter, softened

1 cup packed brown sugar

¾ cup creamy peanut butter

½ cup white sugar

1 egg

1 egg yolk

2 cups all-purpose flour

1 tsp baking soda

½ tsp salt

2 cups chocolate chips

1 ½ cups miniature marshmallows

HOW TO MAKE CHOCOLATE CHIP FLUFFERNUTTER BLONDIES

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Then, grease a 9 x 13-inch baking dish.

Step 3: In a bowl, add the butter, brown sugar, peanut butter, and white sugar. Beat until smooth and creamy. Add in the egg and egg yolk. Gently mix. Then, slowly stir in the flour, baking soda, and salt just until combined. Fold gently the chocolate chips and marshmallows into the batter.

Step 4: Transfer the batter into the prepared baking dish and spread.

Step 5: Place inside the preheated oven and bake for about 15 to 20 minutes or until the edges are lightly brown.

Step 6: Remove from the oven and set to cool. The center of the brownie will set as it cools. Make sure to completely cool for approximately 30 minutes before slicing.

NOTES:

This recipe will render a whole 9 x 13-inch pan. You can use a 9 x 9-inch pan if you are looking to half the recipe and reduce the cooking time by about 5 minutes. Making sure to keep an eye on the brownie while cooking.

Consume immediately or store in an airtight container. I prefer to eat them cold so I usually make this a day ahead. When ready to serve, take the brownies out of the fridge an hour or two.

Nutrition Facts:

Per Serving: 431.2 calories; fat 24.6g 38% DV; cholesterol 54.9mg 18% DV; sodium 305.8mg 12% DV; protein 6.2g 13% DV; carbohydrates 51.2g 17% DV

CHOCOLATE CHIP FLUFFERNUTTER BLONDIES

Rebecca Prep: 15 mins | Cook: 15mins | Additional: 30 mins | Total: 1 hr | Servings: 16 | Yield: 1 9×13-inch baking dish This dessert is to die for! It has that perfect chewy texture and insanely gooey toppings. I could… Main Dish Recipes CHOCOLATE CHIP FLUFFERNUTTER BLONDIES European Print This

Serves: 16 Prep Time: 15 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 431.2 calories 24.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• ¾ cup creamy peanut butter
• ½ cup white sugar
• 1 egg
• 1 egg yolk
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups chocolate chips
• 1 ½ cups miniature marshmallows

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Then, grease a 9 x 13-inch baking dish.

Step 3: In a bowl, add the butter, brown sugar, peanut butter, and white sugar. Beat until smooth and creamy. Add in the egg and egg yolk. Gently mix. Then, slowly stir in the flour, baking soda, and salt just until combined. Fold gently the chocolate chips and marshmallows into the batter.

Step 4: Transfer the batter into the prepared baking dish and spread.

Step 5: Place inside the preheated oven and bake for about 15 to 20 minutes or until the edges are lightly brown.

Step 6: Remove from the oven and set to cool. The center of the brownie will set as it cools. Make sure to completely cool for approximately 30 minutes before slicing.

NOTES:

This recipe will render a whole 9 x 13-inch pan. You can use a 9 x 9-inch pan if you are looking to half the recipe and reduce the cooking time by about 5 minutes. Making sure to keep an eye on the brownie while cooking.

Consume immediately or store in an airtight container. I prefer to eat them cold so I usually make this a day ahead. When ready to serve, take the brownies out of the fridge an hour or two.