Main Dish Recipes

Servings: 60 | Yield: 5 dozen

Maple cookies are like blank canvasses. Made with a few simple pantry ingredients, and bake in less than 10 minutes. Incredibly flavorful, soft, and super delicious. Design these tasty blank cookies with anything that comes to mind. These are going to be excellent this holiday! Or make it simple by lightly dusting these cookies with cinnamon sugar.

I am planning to make many batches and give these as giveaways for this fast-approaching holiday. I bet the kids and the adults will love these! I am excited! Give this a try, and you’ll see.

Ingredients

1 cup butter, softened

1 cup packed brown sugar

1 egg

1 cup real maple syrup

1 teaspoon vanilla extract

2 teaspoons baking soda

½ teaspoon salt

4 cups all-purpose flour

⅓ cup granulated sugar for decoration

HOW TO MAKE MAPLE COOKIES

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

Step 2: Use cooking spray to grease cookie sheets.

Step 3: Combine the brown sugar and butter in a large mixing bowl until creamy.

Step 4: Whisk in the egg, vanilla, and syrup until incorporated.

Step 5: Sift the baking soda, flour, and salt in a different mixing bowl. Add this into the egg mixture and mix well until combined.

Step 6: Make inch balls and roll them on sugar.

Step 7: Place the cookie balls on the prepared cookie sheets, 2 inches apart. Flatten the balls by gently pressing them.

Step 8: Bake in the preheated oven for about 8 to 10 minutes or until brown.

Step 9: Allow the cookies to cool on a wire rack at room temperature.

Nutrition Facts:

Per Serving: 90.8 calories; protein 1g 2% DV; carbohydrates 14.6g 5% DV; fat 3.2g 5% DV; cholesterol 11.2mg 4% DV; sodium 86mg 3% DV.

MAPLE COOKIES

Rebecca Servings: 60 | Yield: 5 dozen Maple cookies are like blank canvasses. Made with a few simple pantry ingredients, and bake in less than 10 minutes. Incredibly flavorful, soft, and… Main Dish Recipes MAPLE COOKIES European Print This

Serves: 60

Nutrition facts: 90.8 calories 3.2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1 cup real maple syrup
• 1 teaspoon vanilla extract
• 2 teaspoons baking soda
• ½ teaspoon salt
• 4 cups all-purpose flour
• ⅓ cup granulated sugar for decoration

Instructions

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

Step 2: Use cooking spray to grease cookie sheets.

Step 3: Combine the brown sugar and butter in a large mixing bowl until creamy.

Step 4: Whisk in the egg, vanilla, and syrup until incorporated.

Step 5: Sift the baking soda, flour, and salt in a different mixing bowl. Add this into the egg mixture and mix well until combined.

Step 6: Make inch balls and roll them on sugar.

Step 7: Place the cookie balls on the prepared cookie sheets, 2 inches apart. Flatten the balls by gently pressing them.

Step 8: Bake in the preheated oven for about 8 to 10 minutes or until brown.

Step 9: Allow the cookies to cool on a wire rack at room temperature.

A slow cooker dish that is very comforting, easy to prepare and your whole family will love and enjoy. A dump and go dish that is perfect for busy days, cold weather, and any given day! Economical, family-friendly, uses only simple pantry ingredients and comes out great always. Every sip and gulp is filling. So good you’ll ask for a second bowl.

The flavours and textures of this slow cooker stuffed pepper soup is unlike any other. It’s not overwhelming, it is just right, and the ingredients balanced each other excellently. Ground beef, tomato sauce, cooked rice, along with the other ingredients, combined so well. A complete meal that will make your mouth water every time.

Ingredients

1-pound lean ground beef

1 (15 oz.) can tomato sauce

1 (14.5 oz.) can diced tomatoes with garlic and onions

3 cups beef broth

1 cup cooked rice

1 yellow onion, finely chopped

1 green bell pepper, seeds removed, chopped

1 red bell pepper, seeds removed, chopped

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 bay leaf

kosher salt and freshly ground pepper, to taste

HOW TO MAKE SLOW COOKER STUFFED PEPPER SOUP

Step 1: Cook the beef in a large skillet over medium-high heat until brown. Leave 2 tbsp grease and drain the excess.

Step 2: Saute the onions in the same pan until translucent. To taste, season with salt and pepper.

Step 3: Place the beef mixture into a slow cooker and top with diced tomatoes, tomato sauce, rice, bell peppers, and pour in the beef broth. Add the basil, bay leaf, and oregano.

Step 4: Cook on high, covered, for about 3 hours on high or on low for up to 6 to 8 hours.

Step 5: Season according to taste.

Step 6: When ready to serve, ladle into bowls. Enjoy!

SLOW COOKER STUFFED PEPPER SOUP

Rebecca A slow cooker dish that is very comforting, easy to prepare and your whole family will love and enjoy. A dump and go dish that is perfect for busy days,… Main Dish Recipes SLOW COOKER STUFFED PEPPER SOUP European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-pound lean ground beef
• 1 (15 oz.) can tomato sauce
• 1 (14.5 oz.) can diced tomatoes with garlic and onions
• 3 cups beef broth
• 1 cup cooked rice
• 1 yellow onion, finely chopped
• 1 green bell pepper, seeds removed, chopped
• 1 red bell pepper, seeds removed, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 bay leaf
• kosher salt and freshly ground pepper, to taste

Instructions

Step 1: Cook the beef in a large skillet over medium-high heat until brown. Leave 2 tbsp grease and drain the excess.

Step 2: Saute the onions in the same pan until translucent. To taste, season with salt and pepper.

Step 3: Place the beef mixture into a slow cooker and top with diced tomatoes, tomato sauce, rice, bell peppers, and pour in the beef broth. Add the basil, bay leaf, and oregano.

Step 4: Cook on high, covered, for about 3 hours on high or on low for up to 6 to 8 hours.

Step 5: Season according to taste.

Step 6: When ready to serve, ladle into bowls. Enjoy!

A very comforting soup with Italian sausage and potatoes – creamy, delicious, rich, and hearty. Nothing beats a bowl of creamy hot soup, especially in this weather, it’ll warm your very soul and fill you up. Every sip, gulp is full of flavour. An excellent pair to just about anything, very satisfying, and surely complete any meal.

This iconic soup has the perfect balance of flavours and textures. And it’s super simple to prepare, not fussy, something to keep and worthy to give a try.

Ingredients

1-pound mild Italian sausage

2 pounds Russet potatoes, diced

6 cups low-sodium chicken stock

3 cups chopped kale or spinach

1 cup heavy cream

½ cup parmesan cheese, shredded

Kosher salt and black pepper, to taste

Olive oil, for garnish

HOW TO MAKE CREAMY ITALIAN SAUSAGE AND POTATO SOUP

Step 1: Cook the Italian sausage in a Dutch oven or large stockpot over medium-high heat until it crumbles. Once done, transfer into a bowl and drain excess grease.

Step 2: Add the cooked sausage back into the pot with chicken stock, potatoes, salt, and pepper. Bring the mixture to a boil, then, adjust the heat to medium. Continue to cook, simmer for approximately 10 to 12 minutes, or until the potatoes are fork-tender.

Step 3: With a slotted spoon, take half of the potatoes out of the pot and into a small mixing bowl. Nicely mash the potatoes and place back into the pot.

Step 4: Add the spinach or kale followed by heavy cream into the pot and season with salt and pepper. Continue to cook for 2 to 3 minutes more or until the veggies are soft.

Step 5: Allow cooling the soup a bit at room temperature. Before serving, sprinkle with Parmesan cheese, black pepper, and drizzle with olive oil. Enjoy!

CREAMY ITALIAN SAUSAGE AND POTATO SOUP

Rebecca A very comforting soup with Italian sausage and potatoes – creamy, delicious, rich, and hearty. Nothing beats a bowl of creamy hot soup, especially in this weather, it’ll warm your… Main Dish Recipes CREAMY ITALIAN SAUSAGE AND POTATO SOUP European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 1-pound mild Italian sausage
• 2 pounds Russet potatoes, diced
• 6 cups low-sodium chicken stock
• 3 cups chopped kale or spinach
• 1 cup heavy cream
• ½ cup parmesan cheese, shredded
• Kosher salt and black pepper, to taste
• Olive oil, for garnish

Instructions

Step 1: Cook the Italian sausage in a Dutch oven or large stockpot over medium-high heat until it crumbles. Once done, transfer into a bowl and drain excess grease.

Step 2: Add the cooked sausage back into the pot with chicken stock, potatoes, salt, and pepper. Bring the mixture to a boil, then, adjust the heat to medium. Continue to cook, simmer for approximately 10 to 12 minutes, or until the potatoes are fork-tender.

Step 3: With a slotted spoon, take half of the potatoes out of the pot and into a small mixing bowl. Nicely mash the potatoes and place back into the pot.

Step 4: Add the spinach or kale followed by heavy cream into the pot and season with salt and pepper. Continue to cook for 2 to 3 minutes more or until the veggies are soft.

Step 5: Allow cooling the soup a bit at room temperature. Before serving, sprinkle with Parmesan cheese, black pepper, and drizzle with olive oil. Enjoy!

Prep: 15 mins | Cook: 10 mins | Total: 25 mins | Servings: 72 | Yield: 6 dozen cookies

These soft, moist, and perfectly sweet cookies made of pumpkin puree, oatmeal, chocolate chips, and a few pantry ingredients. A pretty easy and quick treat for the coming Holloween that are guaranteed to make the kids happy. Be sure to make a lot because these are deliciously addicting! You don’t want the kids fighting just to have a big bite of these Pumpkin Oatmeal Chocolate Chip Cookies. And these are so good the adults would not want to be left behind.

Ingredients

1 ½ cups butter, softened

2 cups packed brown sugar

1 cup white sugar

1 (15 ounces) can pumpkin puree

1 egg

1 teaspoon vanilla extract

4 cups all-purpose flour

2 cups quick-cooking oats

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups miniature chocolate chips

How to make Pumpkin Oatmeal Chocolate Chip Cookies

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.

Step 2: In a bowl, add the butter, brown sugar, and white sugar. Beat until creamy before adding in the pumpkin, egg, and vanilla extract. Beat some more until smooth.

Step 3: In another bowl, combine the flour, oats, cinnamon, baking soda, baking powder, and salt.

Step 4: Add the flour mixture into the butter mixture until incorporated.

Step 5: And fold in the chocolate chips.

Step 6: On a baking sheet, drop 1 to 2 tbsp of batter per cookie.

Step 7: Place inside the preheated oven and bake for about 10 to 12 minutes or until the edges are lightly browned.

Nutrition Facts:

Per Serving: 128 calories; protein 1.4g 3% DV; carbohydrates 19.2g 6% DV; fat 5.6g 9% DV; cholesterol 12.8mg 4% DV; sodium 119mg 5% DV

Pumpkin Oatmeal Chocolate Chip Cookies

Rebecca Prep: 15 mins | Cook: 10 mins | Total: 25 mins | Servings: 72 | Yield: 6 dozen cookies These soft, moist, and perfectly sweet cookies made of pumpkin puree,… Main Dish Recipes Pumpkin Oatmeal Chocolate Chip Cookies European Print This

Serves: 72 Prep Time: 15 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 128 calories 5.6 fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 ½ cups butter, softened
• 2 cups packed brown sugar
• 1 cup white sugar
• 1 (15 ounces) can pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 cups quick-cooking oats
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups miniature chocolate chips

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.

Step 2: In a bowl, add the butter, brown sugar, and white sugar. Beat until creamy before adding in the pumpkin, egg, and vanilla extract. Beat some more until smooth.

Step 3: In another bowl, combine the flour, oats, cinnamon, baking soda, baking powder, and salt.

Step 4: Add the flour mixture into the butter mixture until incorporated.

Step 5: And fold in the chocolate chips.

Step 6: On a baking sheet, drop 1 to 2 tbsp of batter per cookie.

Step 7: Place inside the preheated oven and bake for about 10 to 12 minutes or until the edges are lightly browned.

Prep: 20 mins | Cook: 1 hr | Total: 1 hr 20 mins | Servings: 8

This is the simplest soup I’ve made. With all the nostalgic flavours from my childhood. This vegetable soup reminds me of home. Where we don’t do fancy or gourmet but the meals are prepared with love. This old-fashioned soup has been my go-to, especially during cold nights. It’s very comforting, hearty, and filling. I normally make a week worth and just freeze it. I have pickiest eaters but they never complain. They love every sip and gulp of this delicious soup. Not fussy, pretty straightforward, and a simple dish that is excellent for the whole family.

It’s okay to use frozen vegetables for this recipe. I normally substitute the fresh ones with frozen and it is all the same amazing! This soup is a keeper and must-have. Celebrate family time with Grandma’s Vegetable Soup tonight. Enjoy!

Ingredients

1 pound ground beef

1 (46 ounces) can tomato juice

1 onion, chopped

2 carrot, (7-1/2″)s carrots, chopped

2 medium (2-1/4″ to 3″ dia, raw)s potatoes, diced

1 (14 ounces) can whole kernel corn

1 (14.5 ounces) can green beans

1 pinch ground ginger

salt and ground black pepper to taste

How to make Grandma’s Vegetable Soup

Step 1: In a large saucepan, cook the ground beef over medium heat. Crumble and stir until no longer pink.

Step 2: Drain excess grease before adding in the tomato juice.

Step 3: Saute the onion, carrot, and potato.

Step 4: Add in the cans of corn and green beans.

Step 5: To taste, season with ginger, salt, and pepper.

Step 6: Adjust the heat to low and continue to simmer for about an hour.

Nutrition Facts:

Per Serving: 240 calories; protein 14.2g 28% DV; carbohydrates 32.2g 10% DV; fat 7.4g 11% DV; cholesterol 34.5mg 12% DV; sodium 763.7mg 31% DV

Grandma's Vegetable Soup

Rebecca Prep: 20 mins | Cook: 1 hr | Total: 1 hr 20 mins | Servings: 8 This is the simplest soup I’ve made. With all the nostalgic flavours from my… Main Dish Recipes Grandma’s Vegetable Soup European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 240 calories 7.4 fat

Rating: 3.6/5

( 97 voted )

Ingredients

• 1 pound ground beef
• 1 (46 ounces) can tomato juice
• 1 onion, chopped
• 2 carrot, (7-1/2")s carrots, chopped
• 2 medium (2-1/4" to 3" dia, raw)s potatoes, diced
• 1 (14 ounces) can whole kernel corn
• 1 (14.5 ounces) can green beans
• 1 pinch ground ginger
• salt and ground black pepper to taste

Instructions

Step 1: In a large saucepan, cook the ground beef over medium heat. Crumble and stir until no longer pink.

Step 2: Drain excess grease before adding in the tomato juice.

Step 3: Saute the onion, carrot, and potato.

Step 4: Add in the cans of corn and green beans.

Step 5: To taste, season with ginger, salt, and pepper.

Step 6: Adjust the heat to low and continue to simmer for about an hour.

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

I love salad! I can eat it every day, always! This refreshing and simple Blueberry Spinach Salad with Candied Pecans and Crumbly Cheese is a huge game changer! Fresh, fancy, with delectable textures and flavours! I cannot ask more it’s perfect the way it is.

Salads for some a bit overrated, but there’s always that one salad recipe that you go back to, always. And for me, it is this same salad. I am obsessed with how the flavours come together excellently. You got the flavours, the smell, the texture in a snap that just cracks in your mouth. A different experience for some who are not a fan of salads. One bite and you will fall hard for this refreshingly delicious salad. I heartily believe this is one of the finest salad you’ll get your hands on. I am not surprised that even my kids devour and crave this. You get the right balance of everything in a mouthful.

Ingredients

3 tablespoons red wine vinegar

½ cup olive oil

1 teaspoon Dijon mustard

1 teaspoon white sugar

1 pound fresh spinach

1 pint fresh blueberries

4 ounces crumbled blue cheese

4 ounces candied pecans

HOW TO MAKE BLUEBERRY SPINACH SALAD WITH CANDIED PECANS AND CRUMBLY CHEESE

Step 1: Add the mustard, sugar, and oil in a small jar with a tight lid.

Step 2: Mix well by shaking the jar for about a minute or two.

Step 3: Add the blueberries, blue cheese, candied pecans, and spinach in a large mixing bowl.

Step 4: Sprinkle with dressing and toss to coat before serving. Enjoy!

Nutrition Facts:

Per Serving: 374.6 calories; protein 13.2g 26% DV; carbohydrates 19.2g 6% DV; fat 28.6g 44% DV; cholesterol 14.2mg 5% DV; sodium 439.5mg 18% DV

BLUEBERRY SPINACH SALAD WITH CANDIED PECANS AND CRUMBLY CHEESE

Rebecca Prep: 10 mins | Total: 10 mins | Servings: 6 | Yield: 6 servings I love salad! I can eat it every day, always! This refreshing and simple Blueberry Spinach… Main Dish Recipes BLUEBERRY SPINACH SALAD WITH CANDIED PECANS AND CRUMBLY CHEESE European Print This

Serves: 6 Prep Time: 10 mins

Nutrition facts: 374.6 calories 28.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons red wine vinegar
• ½ cup olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon white sugar
• 1 pound fresh spinach
• 1 pint fresh blueberries
• 4 ounces crumbled blue cheese
• 4 ounces candied pecans

Instructions

Step 1: Add the mustard, sugar, and oil in a small jar with a tight lid.

Step 2: Mix well by shaking the jar for about a minute or two.

Step 3: Add the blueberries, blue cheese, candied pecans, and spinach in a large mixing bowl.

Step 4: Sprinkle with dressing and toss to coat before serving. Enjoy!

Servings: 24 | Yield: 1 – 9×13 inch pan

Unquestionably divine! A three-ingredient Pineapple cake that comes together pretty quickly. My go-to cake for when I am craving for pineapple and sweets. Topped with whipped cream dessert topping, this is simply the best tasting, perfectly sweet, almost like a store-bought homemade dessert.

All are raving about this super easy and quick to make Pineapple Angel Food Cake. It is pretty obvious why. First, it needs only three ingredients that are almost always available in your pantry, it’s a breeze to prepare, and it tastes heaven! Whenever I have guests coming over, I make sure to serve them this as a dessert or snack, and this never fails to impress them. It is so good they never thought that it requires only three simple ingredients to make. I know, even me, at first, did not think that it is even possible!

Ingredients

1 (16 ounces) package angel food cake mix

1 (20 ounces) can crush pineapple with juice

1 (12 ounces) container frozen whipped topping, thawed

HOW TO MAKE PINEAPPLE ANGEL FOOD CAKE

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

Step 2: Grease a 9 x 13-inch pan with vegetable oil.

Step 3: Combine the pineapple with the juice and the cake mix in a large mixing bowl until incorporated.

Step 4: Pour the batter into the prepared baking pan and bake in the preheated oven for about 25 minutes or until golden brown.

Step 5: Once done, remove from the oven and onto a wire rack to cool at room temperature.

Step 6: Before serving, slice into small pieces and top with whipped cream. Enjoy!

Nutrition Facts:

Per Serving: 127.3 calories; protein 1.7g 4% DV; carbohydrates 22.1g 7% DV; fat 3.6g 6% DV; cholesterol mg; sodium 165.8mg 7% DV

PINEAPPLE ANGEL FOOD CAKE

Rebecca Servings: 24 | Yield: 1 – 9×13 inch pan Unquestionably divine! A three-ingredient Pineapple cake that comes together pretty quickly. My go-to cake for when I am craving for pineapple… Main Dish Recipes PINEAPPLE ANGEL FOOD CAKE European Print This

Serves: 24

Nutrition facts: 127.3 calories 3.6 fat

Rating: 4.5/5

( 4 voted )

Ingredients

• 1 (16 ounces) package angel food cake mix
• 1 (20 ounces) can crush pineapple with juice
• 1 (12 ounces) container frozen whipped topping, thawed

Instructions

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

Step 2: Grease a 9 x 13-inch pan with vegetable oil.

Step 3: Combine the pineapple with the juice and the cake mix in a large mixing bowl until incorporated.

Step 4: Pour the batter into the prepared baking pan and bake in the preheated oven for about 25 minutes or until golden brown.

Step 5: Once done, remove from the oven and onto a wire rack to cool at room temperature.

Step 6: Before serving, slice into small pieces and top with whipped cream. Enjoy!

Prep: 20 mins | Cook: 15 mins | Additional: 8 hrs | Total: 8 hrs 35 mins | Servings: 6 | Yield: 6 servings

A simple corn salad with creamy Italian dressing. Perfect alongside grilled meat. Light, filling, and super tasty.

Ingredients

½ cup mayonnaise

¼ cup red wine vinegar

¼ cup olive oil

1 clove garlic, crushed

2 teaspoons water

½ teaspoon freshly ground black pepper

½ teaspoon white sugar

¼ teaspoon salt

¼ teaspoon Italian seasoning

1 pinch cayenne pepper, or more to taste

1 tablespoon olive oil

1 (16 ounces) package frozen sweet corn, thawed

1 cup diced roasted red peppers

1 pinch salt and ground black pepper to taste

5 leaf (blank)s fresh basil leaves, thinly sliced, or more to taste

1 pinch cayenne pepper, or to taste

HOW TO MAKE CORN SALAD WITH CREAMY ITALIAN DRESSING

Step 1: Add the mayonnaise, 1/4 cup of olive oil, vinegar, 1/2 teaspoon black pepper, water, Italian seasoning, 1/4 teaspoon salt, and a pinch of cayenne pepper in a large mixing bowl. Mix until incorporated and creamy.

Step 2: Use a plastic wrap to cover the bowl and chill in the fridge for at least 8 hours or overnight.

Step 3: Heat oil in a large skillet over medium heat. Add in the corn and cook for about 15 minutes or until golden brown.

Step 4: Mix the red pepper and corn in a medium mixing bowl until combined.

Step 5: Add the dressing and toss until completely coated.

Step 6: To taste, season with salt and pepper. And stir in a pinch of cayenne pepper and basil.

Step 7: Toss until all are incorporated. Enjoy!

Note:

The ratio of the dressing depends on the quantity of the ingredients used.

Nutrition Facts:

Per Serving: 314.1 calories; protein 3g 6% DV; carbohydrates 19.4g 6% DV; fat 26.6g 41% DV; cholesterol 7mg 2% DV; sodium 333.1mg 13% DV

CORN SALAD WITH CREAMY ITALIAN DRESSING

Rebecca Prep: 20 mins | Cook: 15 mins | Additional: 8 hrs | Total: 8 hrs 35 mins | Servings: 6 | Yield: 6 servings A simple corn salad with creamy… Main Dish Recipes CORN SALAD WITH CREAMY ITALIAN DRESSING European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 8 hrs 15 mins 8 hrs 15 mins

Nutrition facts: 314.1 calories 26.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup mayonnaise
• ¼ cup red wine vinegar
• ¼ cup olive oil
• 1 clove garlic, crushed
• 2 teaspoons water
• ½ teaspoon freshly ground black pepper
• ½ teaspoon white sugar
• ¼ teaspoon salt
• ¼ teaspoon Italian seasoning
• 1 pinch cayenne pepper, or more to taste
• 1 tablespoon olive oil
• 1 (16 ounces) package frozen sweet corn, thawed
• 1 cup diced roasted red peppers
• 1 pinch salt and ground black pepper to taste
• 5 leaf (blank)s fresh basil leaves, thinly sliced, or more to taste
• 1 pinch cayenne pepper, or to taste

Instructions

Step 1: Add the mayonnaise, 1/4 cup of olive oil, vinegar, 1/2 teaspoon black pepper, water, Italian seasoning, 1/4 teaspoon salt, and a pinch of cayenne pepper in a large mixing bowl. Mix until incorporated and creamy.

Step 2: Use a plastic wrap to cover the bowl and chill in the fridge for at least 8 hours or overnight.

Step 3: Heat oil in a large skillet over medium heat. Add in the corn and cook for about 15 minutes or until golden brown.

Step 4: Mix the red pepper and corn in a medium mixing bowl until combined.

Step 5: Add the dressing and toss until completely coated.

Step 6: To taste, season with salt and pepper. And stir in a pinch of cayenne pepper and basil.

Step 7: Toss until all are incorporated. Enjoy!

Notes

The ratio of the dressing depends on the quantity of the ingredients used.

Prep: 15 mins | Cook: 10 mins | Total: 25 mins | Servings: 6 | Yield: 6 servings

The best hamburger patties are the ones wrapped in bacon. I couldn’t agree more! These bacon-wrapped hamburgers stole my heart in the thunder! They are super easy to prepare, using only a few simple pantry ingredients, and your hands, you’ll have these bad boys on your table in no time. My go-to for bbq Saturday. This surely is a must-try and to die for!

These are pretty good! They say eat what makes you happy and these mouthwatering bacon-wrapped hamburgers exceeded my expectations! Juicy, cheesy, with outrageous flavours and textures. One bite and you’ll know.

Ingredients

½ cup shredded Cheddar cheese

1 tablespoon grated Parmesan cheese

1 small onion, chopped

1 egg

1 tablespoon ketchup

1 tablespoon Worcestershire sauce

½ teaspoon salt

⅛ teaspoon pepper

1 pound ground beef

6 slices bacon

6 roll (blank)s hamburger buns, split

HOW TO MAKE BACON WRAPPED HAMBURGERS

Step 1: Preheat the grill to a high setting.

Step 2: Combine the Parmesan cheese, Cheddar cheese, egg, ketchup, Worcestershire sauce, onion, salt, and pepper in a large mixing bowl until incorporated.

Step 3: Add in the ground beef. Use your hands to crumble and mix it with the other ingredients.

Step 4: Make 6 individual patties. Wrap each with bacon and secure with a toothpick.

Step 5: Place in the preheated grill and cook for about 5 minutes on both sides or until cooked through.

Step 6: Grab a serving plate, and transfer the cooked patties on it. Take the toothpicks out and add the patties to each hamburger buns. Serve and enjoy!

Nutrition Facts:

Per Serving: 378.2 calories; protein 24.1g 48% DV; carbohydrates 24.4g 8% DV; fat 19.8g 30% DV; cholesterol 99.8mg 33% DV; sodium 841.7mg 34% DV

BACON WRAPPED HAMBURGERS

Rebecca Prep: 15 mins | Cook: 10 mins | Total: 25 mins | Servings: 6 | Yield: 6 servings The best hamburger patties are the ones wrapped in bacon. I couldn’t… Main Dish Recipes BACON WRAPPED HAMBURGERS European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 378.2 calories 19.8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup shredded Cheddar cheese
• 1 tablespoon grated Parmesan cheese
• 1 small onion, chopped
• 1 egg
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 1 pound ground beef
• 6 slices bacon
• 6 roll (blank)s hamburger buns, split

Instructions

Step 1: Preheat the grill to a high setting.

Step 2: Combine the Parmesan cheese, Cheddar cheese, egg, ketchup, Worcestershire sauce, onion, salt, and pepper in a large mixing bowl until incorporated.

Step 3: Add in the ground beef. Use your hands to crumble and mix it with the other ingredients.

Step 4: Make 6 individual patties. Wrap each with bacon and secure with a toothpick.

Step 5: Place in the preheated grill and cook for about 5 minutes on both sides or until cooked through.

Step 6: Grab a serving plate, and transfer the cooked patties on it. Take the toothpicks out and add the patties to each hamburger buns. Serve and enjoy!

 

Prep: 10 mins | Additional: 4 hrs | Total: 4 hrs 10 mins | Servings: 4 | Yield: 4 servings

A three-ingredient soft-serve ice cream that is a breeze to make! Super good you want to devour the whole bowl just after it is set. Creamy, perfectly sweet, and a little tangy.

My kids are a fan of lemonade. And this creamy lemonade soft-serve ice cream is the best way to serve them their favourite in a fun way. Not fussy and extremely easy to prepare. You just need to be patient as you need to set this in the fridge for a couple of hours. But this is surely worth the wait. It’s like summer all year round because of this homemade soft-serve ice cream. This is a must-try and to keep. If you want something easy, quick dessert that your kids will look forward to, then, this creamy, sweet, and lemony soft-serve ice cream would be your number one choice! Who would have thought that making ice cream is as easy as eating them?

Ingredients

1 cup heavy cream

1 (6 ounces) can frozen lemonade concentrate (such as Minute Maid®), thawed

¼ cup powdered sugar, or more to taste

HOW TO MAKE CREAMY LEMONADE SOFT-SERVE ICE CREAM

Step 1: Add the cream into a large mixing bowl. Use an electric mixer to beat until soft peak forms.

Step 2: Stir in the powdered sugar and lemon concentrate until incorporated.

Step 3: Set the mixture into a bowl.

Step 4: Freeze for at least 4 hours or overnight before serving.

Note:

Add another tbsp of powdered sugar if it tastes a bit tangy. Stir in more until you reached your desired sweetness.

Nutrition Facts:

334.9 calories; protein 1.4g 3% DV; carbohydrates 35.2g 11% DV; fat 22.1g 34% DV; cholesterol 81.5mg 27% DV; sodium 24.9mg 1% DV

CREAMY LEMONADE SOFT-SERVE ICE CREAM

Rebecca Prep: 10 mins | Additional: 4 hrs | Total: 4 hrs 10 mins | Servings: 4 | Yield: 4 servings A three-ingredient soft-serve ice cream that is a breeze to… Main Dish Recipes CREAMY LEMONADE SOFT-SERVE ICE CREAM European Print This

Serves: 4 Prep Time: 4 hrs 10 mins

Nutrition facts: 334.9 calories 22.1 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup heavy cream
• 1 (6 ounces) can frozen lemonade concentrate (such as Minute Maid®), thawed
• ¼ cup powdered sugar, or more to taste

Instructions

Step 1: Add the cream into a large mixing bowl. Use an electric mixer to beat until soft peak forms.

Step 2: Stir in the powdered sugar and lemon concentrate until incorporated.

Step 3: Set the mixture into a bowl.

Step 4: Freeze for at least 4 hours or overnight before serving.

Notes

Add another tbsp of powdered sugar if it tastes a bit tangy. Stir in more until you reached your desired sweetness.