Main Dish Recipes

Prep: 15 mins | Cook: 10mins | Total: 25 mins | Serving: 18 | Yield: 3 dozen

Cookies are underrated. But hey, they are the easiest and quickest to make. Plus, you get to experiment with different varieties. Put whatever you want to and always end up having a yummy treat. Like these outrageously delicious, chewy, and soft cookies. One bite and you’ll get all the great stuff – chocolate chip cookies, peanut butter, and oatmeal. These are perfect for a cookie exchange, like a homemade giveaway, and afternoon snack for kids with a tall glass of milk. And because Christmas is just around the corner, make sure to include this on your list of gifts to give to family and friends. I am pretty sure they will love these.

INGREDIENTS

½ cup Butter, with salt

½ cup Sugars, granulated

⅓ cup Sugars, brown

½ cup Peanut butter, smooth style, with salt

½ teaspoon Vanilla extract

1 egg, whole, raw, fresh

1 cup Wheat flour, white, all-purpose, enriched, bleached

1 teaspoon Leavening agents, baking soda

¼ teaspoon Salt, table

½ cup oats, rolled, regular, dry

1 cup semisweet chocolate chips

HOW TO MAKE OUTRAGEOUS CHOCOLATE CHIP COOKIES

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

Step 2: Add the butter, white sugar, and brown sugar in a medium bowl. Cream until smooth. Add in the peanut butter, vanilla, and egg. Stir well until incorporated.

Step 3: Mix the flour, baking soda, and salt. Stir this into the batter until just moistened. Then, stir in the oats and chocolate chips until evenly incorporated.

Step 4: Place tablespoons of the batter onto lightly greased cookie sheets.

Step 5: Place inside the preheated oven and bake for about 10 to 12 minutes until the edges of the cookies begin to brown.

Step 6: Remove from the oven and let the cookies cool on the cookie sheets for at least 5 minutes. Then, transfer to wire racks to completely cool.

Nutrition Facts:

Per Serving: 207.2 calories; 23.9 mg cholesterol; 177.8 mg sodium; 3.6 g protein; 23.7 g carbohydrates

OUTRAGEOUS CHOCOLATE CHIP COOKIES

Rebecca Prep: 15 mins | Cook: 10mins | Total: 25 mins | Serving: 18 | Yield: 3 dozen Cookies are underrated. But hey, they are the easiest and quickest to make. Plus, you get to experiment with different varieties. Put… Main Dish Recipes OUTRAGEOUS CHOCOLATE CHIP COOKIES European Print This

Serves: 18 Prep Time: 15 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 207.2 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup Butter, with salt
• ½ cup Sugars, granulated
• ⅓ cup Sugars, brown
• ½ cup Peanut butter, smooth style, with salt
• ½ teaspoon Vanilla extract
• 1 egg, whole, raw, fresh
• 1 cup Wheat flour, white, all-purpose, enriched, bleached
• 1 teaspoon Leavening agents, baking soda
• ¼ teaspoon Salt, table
• ½ cup oats, rolled, regular, dry
• 1 cup semisweet chocolate chips

Instructions

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

Step 2: Add the butter, white sugar, and brown sugar in a medium bowl. Cream until smooth. Add in the peanut butter, vanilla, and egg. Stir well until incorporated.

Step 3: Mix the flour, baking soda, and salt. Stir this into the batter until just moistened. Then, stir in the oats and chocolate chips until evenly incorporated.

Step 4: Place tablespoons of the batter onto lightly greased cookie sheets.

Step 5: Place inside the preheated oven and bake for about 10 to 12 minutes until the edges of the cookies begin to brown.

Step 6: Remove from the oven and let the cookies cool on the cookie sheets for at least 5 minutes. Then, transfer to wire racks to completely cool.

Prep: 30 mins | Cook: 1hr | Total: 1hr 30 mins | Serving: 6 | Yield: 6 servings

This is such a fantastic dish. Mouthwatering, insanely delicious baked chicken with an outrageously sticky homemade teriyaki sauce. My go-to whenever my family is craving for something Japanese. Super simple, a not-fussy dish that I can make whenever I want to.

We have this Japanese restaurant that we love but because of this pandemic, we haven’t had a chance to visit. So I kinda experimented on different Japanese cuisine and this Baked Teriyaki Chicken recipe that I stumbled upon months ago became my obsession. It is perfect alongside rice. So savory, finger-licking good, and the flavors just burst in your mouth. Not overwhelming but just right. And this recipe is a great rotation to your usual chicken dish.

INGREDIENTS

1 tablespoon Cornstarch

1 tablespoon Water, municipal

½ cup Sugars, granulated

½ cup of soy sauce made from soy and wheat (Shoyu)

¼ cup Vinegar, cider

1 clove Garlic, raw

½ teaspoon Spices, ginger, ground

¼ teaspoon Spices, pepper, black

12 Chicken thigh, broilers or fryers, meat only, raw

HOW TO MAKE BAKED TERIYAKI CHICKEN

Step 1: Combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and ground black pepper in a small saucepan. Cook over low heat and simmer until the sauce has thickened and bubbled, while frequently stirring.

Step 2: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.

Step 3: In a lightly greased 9 x 13-inc baking dish, place the pieces of chicken. Brush them with the prepared sauce. Flip and brush the other side.

Step 4: Place inside the preheated oven and bake for about 30 minutes. Then, turn the chicken pieces and continue baking for another 30 minutes until no longer pink and the juices run clear. make sure to brush with the sauce every after 10 minutes while cooking.

Nutrition Facts:

Per Serving: 271.9 calories; 85.2 mg cholesterol; 1282.3 mg sodium; 24.7 g protein; 19.9 g carbohydrates

BAKED TERIYAKI CHICKEN

Rebecca Prep: 30 mins | Cook: 1hr | Total: 1hr 30 mins | Serving: 6 | Yield: 6 servings This is such a fantastic dish. Mouthwatering, insanely delicious baked chicken with an outrageously sticky homemade teriyaki sauce. My go-to whenever… Main Dish Recipes BAKED TERIYAKI CHICKEN European Print This

Serves: 6 Prep Time: 30 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 271.9 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon Cornstarch
• 1 tablespoon Water, municipal
• ½ cup Sugars, granulated
• ½ cup of soy sauce made from soy and wheat (Shoyu)
• ¼ cup Vinegar, cider
• 1 clove Garlic, raw
• ½ teaspoon Spices, ginger, ground
• ¼ teaspoon Spices, pepper, black
• 12 Chicken thigh, broilers or fryers, meat only, raw

Instructions

Step 1: Combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and ground black pepper in a small saucepan. Cook over low heat and simmer until the sauce has thickened and bubbled, while frequently stirring.

Step 2: Prepare the oven. Preheat it to 425 degrees F or 220 degrees C.

Step 3: In a lightly greased 9 x 13-inc baking dish, place the pieces of chicken. Brush them with the prepared sauce. Flip and brush the other side.

Step 4: Place inside the preheated oven and bake for about 30 minutes. Then, turn the chicken pieces and continue baking for another 30 minutes until no longer pink and the juices run clear. make sure to brush with the sauce every after 10 minutes while cooking.

Prep: 10 mins | Cook: 40mins | Total: 50 mins | Serving: 4 | Yield: 4 servings

This made my day! I love zucchini and I have been making a lot of zucchini recipes and this by far is one of the best. Simple yet outrageously delicious. Super easy and quick to make and calls for only a few readily available ingredients. This baked zucchini with bread crumbs and parmesan is worth everything. If you haven’t tried it, you are missing out big time! This crunchy and cheesy side dish goes along with just about any variety of meat dishes. A healthy side dish that even your picky eaters will enjoy. We are all aware of the health benefits of zucchini and why it is so good for us. And I cannot think of anything more awesome and versatile than zucchinis. It is high in antioxidants, good for the heart, help for healthy digestion, aid weight loss (which is perfect for those who are trying to lose weight), and a lot more!

INGREDIENTS

3 eaches Zucchini, raw

¼ cup oil, olive, salad or cooking

1 c of Progresso Italian Style Bread Crumbs PLB

½ cup Parmesan cheese, grated

1 tablespoon Garlic, raw

1 pinch Salt, table

HOW TO MAKE KITT’S OVEN-ROASTED ZUCCHINI

If you cook the zucchini at a 400 degrees F oven, it means you are roasting the zucchini instead of baking them. Meaning, they will grow a bit of char and the zucchini are less likely to become soggy.

To cook the zucchini evenly, make sure to allow spacing in your zucchini when putting them in the baking dish.

This Kitt’s Oven-Roasted Zucchini is perfect for anything that comes out of the grill like grilled chicken, grilled salmon, grilled steaks, etc. If you like, you can serve this too along with baked fish or roasted chicken.

Nutrition Facts:

Per Serving: 289.7 calories; 8.8 mg cholesterol; 631.1 mg sodium; 9.1 g protein; 24.1 g carbohydrates

KITT’S OVEN-ROASTED ZUCCHINI

Rebecca Prep: 10 mins | Cook: 40mins | Total: 50 mins | Serving: 4 | Yield: 4 servings This made my day! I love zucchini and I have been making a lot of zucchini recipes and this by far is… Main Dish Recipes KITT’S OVEN-ROASTED ZUCCHINI European Print This

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

Nutrition facts: 289.7 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 eaches Zucchini, raw
• ¼ cup oil, olive, salad or cooking
• 1 c of Progresso Italian Style Bread Crumbs PLB
• ½ cup Parmesan cheese, grated
• 1 tablespoon Garlic, raw
• 1 pinch Salt, table

Instructions

If you cook the zucchini at a 400 degrees F oven, it means you are roasting the zucchini instead of baking them. Meaning, they will grow a bit of char and the zucchini are less likely to become soggy.

To cook the zucchini evenly, make sure to allow spacing in your zucchini when putting them in the baking dish.

This Kitt's Oven-Roasted Zucchini is perfect for anything that comes out of the grill like grilled chicken, grilled salmon, grilled steaks, etc. If you like, you can serve this too along with baked fish or roasted chicken.

Prep: 20 mins | Cook: 55mins | Additional: 1 hr | Total: 2 hrs 15 mins | Serving: 24 | Yield: 24 servings

This is the perfect treat. Packed with fresh blueberries, perfectly sweet, and unbelievably delicious. A guilt-free dessert. These fruity bars are healthier than you think!

INGREDIENTS

1 14oz can of Chickpeas, mature seeds, (garbanzo beans, Bengal gram), canned

½ cup oats, rolled, regular, dry

½ cup sugars, brown

¼ cup oil, olive, salad or cooking

2 teaspoons Vanilla extract

1 teaspoon Leavening agents, baking powder, double-acting, sodium aluminum sulfate

¼ teaspoon Leavening agents, baking soda

¼ teaspoon salt, table

3 cups Blueberries, raw

2 tablespoons Sugars, granulated

1 tablespoon Lemon juice, raw

2 tablespoons Cornstarch

¼ cup Water, municipal

1 ½ cups oats, rolled, regular, dry

(1) cup Wheat flour, white, all-purpose, enriched, bleached

½ cup sugars, brown

¼ cup oil, olive, salad or cooking

1 teaspoon Vanilla extract

½ teaspoon Leavening agents, baking soda

HOW TO MAKE BLUEBERRY SQUARES

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

Step 2: In a food processor, put the chickpeas, half a cup of rolled oats, half a cup of brown sugar, 1/4 cup olive oil, 2 tablespoons of vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt. Blend until you reach a dough-like consistency. Transfer this to an 8 x 11-inch baking pan and press the mixture in the bottom.

Step 3: Place inside the preheated oven and bake the crust for about 20 minutes until crisp and slightly browned.

Step 4: In a saucepan, combine the blueberries, white sugar, and lemon juice. Cook over medium-low heat for 10 to 15 minutes until the blueberries have reduced.

Step 5: In a small bowl, whisk the cornstarch and water. Then, stir this into the blueberry mixture. Continue cooking for another 2 to 3 minutes until the mixture has thickened.

Step 6: Carefully pour the blueberry mixture onto the cooked crust.

Step 7: In a large bowl, add 1 1/2 cup rolled oats, flour, half a cup of sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and half a teaspoon of baking soda. Mix until you reach a crumb consistency. Then, sprinkle this over the blueberry mixture.

Step 8: Again, place the dish inside the preheated oven and bake for about 20 minutes until the blueberry filling is bubbling and crumble topping is lightly browned.

Step 9: Remove from the oven and all to cool before cutting into squares. For any leftovers, store them in the fridge.

Nutrition Facts:

Per Serving: 145.7 calories; 0 mg cholesterol; 136 mg sodium; 2.4 g protein; 22.7 g carbohydrates

BLUEBERRY SQUARES

Rebecca Prep: 20 mins | Cook: 55mins | Additional: 1 hr | Total: 2 hrs 15 mins | Serving: 24 | Yield: 24 servings This is the perfect treat. Packed with fresh blueberries, perfectly sweet, and unbelievably delicious. A guilt-free dessert. These… Main Dish Recipes BLUEBERRY SQUARES European Print This

Serves: 24 Prep Time: 20 mins Cooking Time: 1 hr 55 mins 1 hr 55 mins

Nutrition facts: 145.7 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 14oz can of Chickpeas, mature seeds, (garbanzo beans, Bengal gram), canned
• ½ cup oats, rolled, regular, dry
• ½ cup sugars, brown
• ¼ cup oil, olive, salad or cooking
• 2 teaspoons Vanilla extract
• 1 teaspoon Leavening agents, baking powder, double-acting, sodium aluminum sulfate
• ¼ teaspoon Leavening agents, baking soda
• ¼ teaspoon salt, table
• 3 cups Blueberries, raw
• 2 tablespoons Sugars, granulated
• 1 tablespoon Lemon juice, raw
• 2 tablespoons Cornstarch
• ¼ cup Water, municipal
• 1 ½ cups oats, rolled, regular, dry
• (1) cup Wheat flour, white, all-purpose, enriched, bleached
• ½ cup sugars, brown
• ¼ cup oil, olive, salad or cooking
• 1 teaspoon Vanilla extract
• ½ teaspoon Leavening agents, baking soda

Instructions

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

Step 2: In a food processor, put the chickpeas, half a cup of rolled oats, half a cup of brown sugar, 1/4 cup olive oil, 2 tablespoons of vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt. Blend until you reach a dough-like consistency. Transfer this to an 8 x 11-inch baking pan and press the mixture in the bottom.

Step 3: Place inside the preheated oven and bake the crust for about 20 minutes until crisp and slightly browned.

Step 4: In a saucepan, combine the blueberries, white sugar, and lemon juice. Cook over medium-low heat for 10 to 15 minutes until the blueberries have reduced.

Step 5: In a small bowl, whisk the cornstarch and water. Then, stir this into the blueberry mixture. Continue cooking for another 2 to 3 minutes until the mixture has thickened.

Step 6: Carefully pour the blueberry mixture onto the cooked crust.

Step 7: In a large bowl, add 1 1/2 cup rolled oats, flour, half a cup of sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and half a teaspoon of baking soda. Mix until you reach a crumb consistency. Then, sprinkle this over the blueberry mixture.

Step 8: Again, place the dish inside the preheated oven and bake for about 20 minutes until the blueberry filling is bubbling and crumble topping is lightly browned.

Step 9: Remove from the oven and all to cool before cutting into squares. For any leftovers, store them in the fridge.

Prep: 10 mins | Cook: 25mins | Additional: 20 mins | Total: 55 mins | Serving: 12 | Yield: 1 -9×13-inch pan

The mixture of chocolate, coconut, and toasty graham crackers in this Fantasio bars are the ultimate goal. This simple, not fussy dessert is just perfect. Not too sweet with crumbly graham crust and gooey filling. It’s love at first bite!

A crazed fix for your sweet tooth. Great as homemade giveaways and always a show-stealer. Made this today and everyone loved it! No leftovers, just empty plates!

INGREDIENTS

½ cup Butter, with salt

¼ cup Sugars, granulated

1 ½ cups Cookies, graham crackers, plain or honey

1 ½ cups nuts, coconut meat, dried (desiccated), sweetened, flaked, packaged

1 14oz can Milk, canned, condensed, sweetened

1 cup Bakers Choc Semi-Sweet Chocolate Bar KFT

½ cup Nuts, almonds

HOW TO MAKE FANTASIO BARS WITH GRAHAM CRACKER CRUST

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

Step 2: In a saucepan, melt the butter. Once melted, remove from the heat and stir in the sugar and graham cracker crumbs.

Step 3: Add the mixture into the bottom of a 9 x 13-inch baking dish and spread.

Step 4: Place inside the preheated oven and bake for about 10 minutes until slightly firm.

Step 5: Meanwhile, add the coconut and condensed milk in a bowl. Stir well, then, spread it over the baked crust. Put the dish back into the oven and continue baking for another 12 minutes.

Step 6: Remove from the oven and allow to cool for at least 10 minutes.

Step 7: At the top of a double boiler with just-barely simmering water, melt the chocolate over. Using a rubber spatula, scrape down the sides to prevent scorching. Then, stir in the almonds and pour this over the cooled coconut layer, spreading evenly. Set aside and cool until the chocolate sets.

Nutrition Facts:

Per Serving: 368.3 calories; 31.4 mg cholesterol; 185.9 mg sodium; 5.5 g protein; 43.6 g carbohydrates

FANTASIO BARS WITH GRAHAM CRACKER CRUST

Rebecca Prep: 10 mins | Cook: 25mins | Additional: 20 mins | Total: 55 mins | Serving: 12 | Yield: 1 -9×13-inch pan The mixture of chocolate, coconut, and toasty graham crackers in this Fantasio bars are the ultimate goal. This simple,… Main Dish Recipes FANTASIO BARS WITH GRAHAM CRACKER CRUST European Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 368.3 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cup Butter, with salt
• ¼ cup Sugars, granulated
• 1 ½ cups Cookies, graham crackers, plain or honey
• 1 ½ cups nuts, coconut meat, dried (desiccated), sweetened, flaked, packaged
• 1 14oz can Milk, canned, condensed, sweetened
• 1 cup Bakers Choc Semi-Sweet Chocolate Bar KFT
• ½ cup Nuts, almonds

Instructions

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

Step 2: In a saucepan, melt the butter. Once melted, remove from the heat and stir in the sugar and graham cracker crumbs.

Step 3: Add the mixture into the bottom of a 9 x 13-inch baking dish and spread.

Step 4: Place inside the preheated oven and bake for about 10 minutes until slightly firm.

Step 5: Meanwhile, add the coconut and condensed milk in a bowl. Stir well, then, spread it over the baked crust. Put the dish back into the oven and continue baking for another 12 minutes.

Step 6: Remove from the oven and allow to cool for at least 10 minutes.

Step 7: At the top of a double boiler with just-barely simmering water, melt the chocolate over. Using a rubber spatula, scrape down the sides to prevent scorching. Then, stir in the almonds and pour this over the cooled coconut layer, spreading evenly. Set aside and cool until the chocolate sets.

Prep: 20 mins | Additional: 2hrs 10mins | Total: 2 hrs 30 mins | Serving: 8 | Yield: 1 9-inch pie

This Strawberry Pie is the best! If you love the sweet taste of strawberries, then, this is the perfect recipe for you! Last week was my sisters birthday and I made this for her. She was so impressed with the way the strawberry dominated the whole pie and did not need any other flavors to make it perfect! This a very refreshing kind of pie. It is perfect for hot weather. From where I am, it’s pretty much always hot so this kind of treat somehow mends the uncomfortable heat. This pie is already perfect as is but feel free to add more ingredients if you’d like. If you feel like adding apples, by all means, give it a try. I hope you all love this recipe. Enjoy!

INGREDIENTS

1 3oz package Jello Gelatin Mix-Strawberry-Dry KFT

¼ cup sugars, granulated

½ cup water, municipal

1 8oz container Dessert topping, semi-solid, frozen

2 ½ cups Strawberries, raw

1 9inches of pie crust, cookie-type, graham cracker, baked, prepared from recipe

4 eaches Strawberries, raw

HOW TO MAKE FLUFFY STRAWBERRY PIE

Step 1: In a large bowl, add in the boiling water, sugar, and strawberry-flavored gelatin mix. Stir until the sugar and gelatin are dissolved entirely.

Step 2: Place the gelatin and sugar mixture inside the fridge and allow it to become thick for at least 10 minutes.

Step 3: Add in the frozen whipped topping on top of the gelatin mixture and stir until well mixed.

Step 4: Add in about 2 1/2 cups of the sliced strawberries into whipped topping mixture. Stir until well combined.

Step 5: Scoop the filling and decorate the graham cracker crust on the sides. Place 8 strawberry cut in half on top.

Step 6: Place inside the fridge and allow it to chill for at least 2 hours.

Step 7: Serve and enjoy!

Nutrition Facts:

Per Serving: 318.5 calories; 0 mg cholesterol; 221.6 mg sodium; 3 g protein; 45.9 g carbohydrates

FLUFFY STRAWBERRY PIE

Rebecca Prep: 20 mins | Additional: 2hrs 10mins | Total: 2 hrs 30 mins | Serving: 8 | Yield: 1 9-inch pie This Strawberry Pie is the best! If you love the sweet taste of strawberries, then, this… Main Dish Recipes FLUFFY STRAWBERRY PIE European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 2 hrs 10 mins 2 hrs 10 mins

Nutrition facts: 318.5 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 3oz package Jello Gelatin Mix-Strawberry-Dry KFT
• ¼ cup sugars, granulated
• ½ cup water, municipal
• 1 8oz container Dessert topping, semi-solid, frozen
• 2 ½ cups Strawberries, raw
• 1 9inches of pie crust, cookie-type, graham cracker, baked, prepared from recipe
• 4 eaches Strawberries, raw

Instructions

Step 1: In a large bowl, add in the boiling water, sugar, and strawberry-flavored gelatin mix. Stir until the sugar and gelatin are dissolved entirely.

Step 2: Place the gelatin and sugar mixture inside the fridge and allow it to become thick for at least 10 minutes.

Step 3: Add in the frozen whipped topping on top of the gelatin mixture and stir until well mixed.

Step 4: Add in about 2 1/2 cups of the sliced strawberries into whipped topping mixture. Stir until well combined.

Step 5: Scoop the filling and decorate the graham cracker crust on the sides. Place 8 strawberry cut in half on top.

Step 6: Place inside the fridge and allow it to chill for at least 2 hours.

Step 7: Serve and enjoy!

Prep: 20 mins | Cook: 25mins | Total: 45 mins | Servings: 8 | Yield: 8 servings

If you are having fried chicken tonight, then this the best match for it. This Cream cheese ranch potatoes is just the best to eat with greasy meals. It balances the greasiness and saltiness of any dish. I have never tasted mashed potatoes like this before. The texture is awesome as well. What I love about this recipe is the balanced taste of saltiness and sourness that most mashed potatoes don’t have. I don’t know but for some reason, I love eating it cold. I know, I am kind of weird but it’s just how I like my mashed potatoes. By the way, If you feel like adding more ingredients, you are more than welcome to do so. You can try adding crushed crispy bacon. It will give a nice additional flavor to the dish. It is a very easy recipe and I am 100 percent certain that you can pull this off. Enjoy!

INGREDIENTS

8 medium (2-1/4″ to 3″ dia, raw) of potatoes, raw

1 8oz package Cheese, cream

1 1oz package Good Seasons Dressing Mix-Ranch Dry Env

1 cup Cream, sour, cultured

½ cup Butter, with salt

HOW TO MAKE CREAM CHEESE RANCH POTATOES

Step 1: Place a large pot on the stove and turn the heat to high.

Step 2: Pour the water and salt. Bring the water to a boil.

Step 3: Once the water is boiling, add in the potatoes and cook for 25 minutes or until it becomes tender.

Step 4: Drain the water and place cooked potatoes in a large bowl. Mash and set aside.

Step 5: In a large bowl, add in the dressing mix and cream cheese. Beat until the texture becomes smooth.

Step 6: Add in the sour cream, butter, and mashed potatoes. Beat until the texture reaches your desired consistency.

Step 7: Serve and enjoy!

Nutrition Facts:

Per Serving: 434.6 calories; 74 mg cholesterol; 434.4 mg sodium; 6.4 g protein; 42.1 g carbohydrates

CREAM CHEESE RANCH POTATOES

Rebecca Prep: 20 mins | Cook: 25mins | Total: 45 mins | Servings: 8 | Yield: 8 servings If you are having fried chicken tonight, then this the best match for it. This Cream cheese ranch potatoes is just the… Main Dish Recipes CREAM CHEESE RANCH POTATOES European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 434.6 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 medium (2-1/4" to 3" dia, raw) of potatoes, raw
• 1 8oz package Cheese, cream
• 1 1oz package Good Seasons Dressing Mix-Ranch Dry Env
• 1 cup Cream, sour, cultured
• ½ cup Butter, with salt

Instructions

Step 1: Place a large pot on the stove and turn the heat to high.

Step 2: Pour the water and salt. Bring the water to a boil.

Step 3: Once the water is boiling, add in the potatoes and cook for 25 minutes or until it becomes tender.

Step 4: Drain the water and place cooked potatoes in a large bowl. Mash and set aside.

Step 5: In a large bowl, add in the dressing mix and cream cheese. Beat until the texture becomes smooth.

Step 6: Add in the sour cream, butter, and mashed potatoes. Beat until the texture reaches your desired consistency.

Step 7: Serve and enjoy!

Prep: 15mins | Cook: 9hrs

What a meal! That’s what I said the first time I ate this awesome Corned beef and cabbage dish. What I love about this dish is the tenderness of the beef and how the potatoes, carrots, and cabbage give the beef a nice and very subtle flavor. Beef has a very powerful taste so blending these 3 vegetables with it surely made the beef extra special. If you want to know what I mean, all you need to do is to follow all these steps and make sure that you have all the ingredients then you are good to go!

INGREDIENTS

4 large peeled carrots, and cut into matchstick pieces

10 baby red potatoes, quartered

1 onion, peeled and cut into bite-sized pieces

4 cups of water

1 4lbs corned beef brisket with spice packet

6 ounces beer

1/2 head cabbage, coarsely chopped

HOW TO MAKE SLOW-COOKER CORNED BEEF AND CABBAGE

Step 1: Add in the potatoes, carrots, and onion in the bottom part of a slow cooker.

Step 2: Pour in water and arrange the brisket over the vegetables.

Step 3: Pour the beer on top of the brisket and add in the spices from the packet.

Step 4: Close the slow cooker and turn the setting to high.

Step 5: Cook it for at least 8 hours or until the brisket is tender.

Step 6: Open the slow cooker and add in the cabbage and cook for another 1 hour.

Step 7: Serve and enjoy!

NOTE:

If you want your vegetables not to be so soft and tender, you can add them halfway through the cooking process. In this way, the vegetables will somehow maintain its nice texture.

Corned beef is for burgers, Reuben dip, and hash.

Slice the beef against the grain for a more tender bits of beef.

The best thing about this recipe is that all you need to do is to add in the potatoes and carrots and allow the slow cooker to do its thing.

I also add the cabbage after the beef is tender because I don’t want it to become soft.

Nutrition Facts:

Per Serving: 472 calories; 23.6 g protein; 99 mg cholesterol; 1281 mg sodium; 19.6 g fat; 49.5 g carbohydrates

SLOW-COOKER CORNED BEEF AND CABBAGE

Rebecca Prep: 15mins | Cook: 9hrs What a meal! That’s what I said the first time I ate this awesome Corned beef and cabbage dish. What I love about this dish is the tenderness… Main Dish Recipes SLOW-COOKER CORNED BEEF AND CABBAGE European Print This

Prep Time: 15 mins Cooking Time: 9 hrs 9 hrs

Nutrition facts: 472 calories 19.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 large peeled carrots, and cut into matchstick pieces
• 10 baby red potatoes, quartered
• 1 onion, peeled and cut into bite-sized pieces
• 4 cups of water
• 1 4lbs corned beef brisket with spice packet
• 6 ounces beer
• 1/2 head cabbage, coarsely chopped

Instructions

Step 1: Add in the potatoes, carrots, and onion in the bottom part of a slow cooker.

Step 2: Pour in water and arrange the brisket over the vegetables.

Step 3: Pour the beer on top of the brisket and add in the spices from the packet.

Step 4: Close the slow cooker and turn the setting to high.

Step 5: Cook it for at least 8 hours or until the brisket is tender.

Step 6: Open the slow cooker and add in the cabbage and cook for another 1 hour.

Step 7: Serve and enjoy!

NOTE:

If you want your vegetables not to be so soft and tender, you can add them halfway through the cooking process. In this way, the vegetables will somehow maintain its nice texture.

Corned beef is for burgers, Reuben dip, and hash.

Slice the beef against the grain for a more tender bits of beef.

The best thing about this recipe is that all you need to do is to add in the potatoes and carrots and allow the slow cooker to do its thing.

I also add the cabbage after the beef is tender because I don't want it to become soft.

Prep: 30 mins | Cook: 30 mins | Total: 1hr | Serving: 6 | Yield: 6 servings

This recipe is a feast! Invite friends over and enjoy this amazing meal with them! If you are a huge fan of shrimp, sausage, and corn, this is the best recipe for you to try. It is very easy and after following these steps, I am sure that you are gonna master how to cook this awesome dish. I hope you all love it. Enjoy!

INGREDIENTS

1 serving Pam Butter Cooking Spray-1/3 Sec Spray IHF

1 pound Yukon Gold potatoes, raw

4 ears Corn, sweet, yellow, raw

4 tablespoons oil, olive, salad or cooking

3 tablespoons Creole-style seasoning

1 Lemons, raw, with peel

1 tablespoon Garlic, raw

2 teaspoons Italian seasoning

1 teaspoon Spices, paprika

½ teaspoon dried red pepper flakes

1 pinch Salt, table

1 Pepper, sweet, red, raw; red bell pepper

1 Pepper, sweet, yellow, raw; yellow bell pepper

1 Pepper, sweet, orange, raw; orange bell pepper

1 ½ cups Cherry Tomatoes, Each

1 onions, raw

4 link of cooked andouille sausage, pork, and beef, cooked (raw dimensions: 4″ long x 7/8″ dia)

1 Lemons, raw, with peel

1 pound Shrimp, fresh, raw, medium (31-35)

½ teaspoon Creole-style seasoning

2 tablespoons Parsley, raw

2 tablespoons Onions, spring or scallions (includes tops and bulb), raw

HOW TO MAKE SHEET PAN SHRIMP AND SAUSAGE BAKE

Step 1: Ready the oven and preheat to 425 degrees F.

Step 2: Apply cooking spray in a large sheet pan. Set aside.

Step 3: Place a large pot on the stove and pour in water. Add salt and turn the heat to high.

Step 4: Add in the potatoes and bring the water to a boil.

Step 5: Turn the heat down to medium-low and simmer for 10 to 13 minutes or until the potatoes are nicely tender.

Step 6: Add in corn and allow it to boil for another 5 minutes. Drain and slice the corn into 3.

Step 7: In a small mixing bowl, add 3 tablespoons of Creole seasoning, 3 tablespoons of olive oil, Italian seasoning, lemon juice, garlic, red pepper flakes, 1/2 teaspoon of paprika, salt, and pepper. Stir until well mixed then set aside.

Step 8: In a large mixing bowl, add in the corn, boiled potatoes, cherry tomatoes, onion, bell peppers, and sliced sausage. Stir until well mixed then transfer in the seasoning mixture.

Step 9: Transfer the mixture into the prepared sheet and arrange it in a single layer. Put the lemon wedges on the sides of the pan.

Step 10: Place inside the preheated oven and bake for 8 minutes or until cooked through.

Step 11: In a medium mixing bowl, add in the shrimp, 1/2 teaspoon of paprika, 1 tablespoon of olive oil, 1/2 teaspoon of Creole seasoning. Stir until well mixed. Allow the shrimp to marinate for at least 3 to 5 minutes.

Step 12: Remove the sheet pan from the oven and transfer in the marinated shrimp.

Step 13: Put the sheet pan back to the oven and cook for another 6 to 8 minutes or until the shrimp is juicy.

Step 14: Remove from the oven and remove the lemon wedges.

Step 15: Add freshly chopped green onions and parsley on top as a garnish.

Step 16: Serve and enjoy!

Nutrition Facts:

Per Serving: 332.5 calories; 120.1 mg cholesterol; 1010.2 mg sodium; 18.9 g protein; 39.2 g carbohydrates

SHEET PAN SHRIMP AND SAUSAGE BAKE

Rebecca Prep: 30 mins | Cook: 30 mins | Total: 1hr | Serving: 6 | Yield: 6 servings This recipe is a feast! Invite friends over and enjoy this amazing meal with them! If you are a huge fan of… Main Dish Recipes SHEET PAN SHRIMP AND SAUSAGE BAKE European Print This

Serves: 6 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 332.5 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 serving Pam Butter Cooking Spray-1/3 Sec Spray IHF
• 1 pound Yukon Gold potatoes, raw
• 4 ears Corn, sweet, yellow, raw
• 4 tablespoons oil, olive, salad or cooking
• 3 tablespoons Creole-style seasoning
• 1 Lemons, raw, with peel
• 1 tablespoon Garlic, raw
• 2 teaspoons Italian seasoning
• 1 teaspoon Spices, paprika
• ½ teaspoon dried red pepper flakes
• 1 pinch Salt, table
• 1 Pepper, sweet, red, raw; red bell pepper
• 1 Pepper, sweet, yellow, raw; yellow bell pepper
• 1 Pepper, sweet, orange, raw; orange bell pepper
• 1 ½ cups Cherry Tomatoes, Each
• 1 onions, raw
• 4 link of cooked andouille sausage, pork, and beef, cooked (raw dimensions: 4" long x 7/8" dia)
• 1 Lemons, raw, with peel
• 1 pound Shrimp, fresh, raw, medium (31-35)
• ½ teaspoon Creole-style seasoning
• 2 tablespoons Parsley, raw
• 2 tablespoons Onions, spring or scallions (includes tops and bulb), raw

Instructions

Step 1: Ready the oven and preheat to 425 degrees F.

Step 2: Apply cooking spray in a large sheet pan. Set aside.

Step 3: Place a large pot on the stove and pour in water. Add salt and turn the heat to high.

Step 4: Add in the potatoes and bring the water to a boil.

Step 5: Turn the heat down to medium-low and simmer for 10 to 13 minutes or until the potatoes are nicely tender.

Step 6: Add in corn and allow it to boil for another 5 minutes. Drain and slice the corn into 3.

Step 7: In a small mixing bowl, add 3 tablespoons of Creole seasoning, 3 tablespoons of olive oil, Italian seasoning, lemon juice, garlic, red pepper flakes, 1/2 teaspoon of paprika, salt, and pepper. Stir until well mixed then set aside.

Step 8: In a large mixing bowl, add in the corn, boiled potatoes, cherry tomatoes, onion, bell peppers, and sliced sausage. Stir until well mixed then transfer in the seasoning mixture.

Step 9: Transfer the mixture into the prepared sheet and arrange it in a single layer. Put the lemon wedges on the sides of the pan.

Step 10: Place inside the preheated oven and bake for 8 minutes or until cooked through.

Step 11: In a medium mixing bowl, add in the shrimp, 1/2 teaspoon of paprika, 1 tablespoon of olive oil, 1/2 teaspoon of Creole seasoning. Stir until well mixed. Allow the shrimp to marinate for at least 3 to 5 minutes.

Step 12: Remove the sheet pan from the oven and transfer in the marinated shrimp.

Step 13: Put the sheet pan back to the oven and cook for another 6 to 8 minutes or until the shrimp is juicy.

Step 14: Remove from the oven and remove the lemon wedges.

Step 15: Add freshly chopped green onions and parsley on top as a garnish.

Step 16: Serve and enjoy!

Prep: 20 mins | Cook: 20 mins | Additional: 2hrs | Total: 2hrs 40 mins | Serving: 24 | Yield: 2 dozen cupcakes

I am not a kid anymore but holly molly! These cupcakes are heaven! Soft filled with chocolate with more chocolate topping. I could not ask for even better, these are outrageously delicious! Hit all the sweet spot!

INGREDIENTS

1 ½ cups Wheat flour, white, all-purpose, enriched, bleached

¼ teaspoon Leavening agents, baking soda

¼ teaspoon Sea Salt, gray

½ cup Butter, with salt

¼ cup Sugars, granulated

½ cup Sugars, brown

1 egg, whole, raw, fresh

2 teaspoon Vanilla extract

1 cup miniature semisweet chocolate chips

1 18.25oz box Cake, yellow, dry mix, regular, enriched

1 ⅓ cups Water, municipal

⅓ cup Vegetable oil, canola

3 egg, whole, raw, fresh

HOW TO MAKE CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE

Step 1: In a bowl, whisk the flour, baking soda, and sea salt. Set aside.

Step 2: In a large bowl, beat the butter, white sugar, and brown sugar using an electric mixer until smooth. Add in the egg and vanilla extract and beat until smooth. Then, beat in the flour mixture until just incorporated before folding in the chocolate chips. Mix until evenly combined but do not overbeat.

Step 3: Shape the dough into tablespoon-sized balls. Transfer the balls onto a baking sheet and place inside the fridge for about 2 hours until solid.

Step 4: When ready to bake, preheat the oven to 350 degrees F or 175 degrees C. Then, use paper liners to line 24 muffin cups.

Step 5: Add 3 eggs in a large bowl and use an electric mixer to beat the eggs. Stir in the cake mix, water, and canola oil. Beat continuously on medium speed for about 2 minutes. Place spoonfuls of this into the prepared cupcake liners. Fill them each about 2/3 full. Then, put the frozen cookie dough on the center of each cupcake.

Step 6: Place inside the preheated oven and bake for about 2 minutes until a toothpick inserted in the portion of the cupcake, not in the cookie dough ball, comes out clean.

Step 7: Remove from the oven and allow to cool for at least 10 minutes before transferring the cupcakes on a wire rack to cool completely.

Nutrition Facts:

Per Serving: 255.9 calories; 41.6 mg cholesterol; 214.5 mg sodium; 3.2 g protein; 34 g carbohydrates

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.

Rebecca Prep: 20 mins | Cook: 20 mins | Additional: 2hrs | Total: 2hrs 40 mins | Serving: 24 | Yield: 2 dozen cupcakes I am not a kid anymore but holly molly! These cupcakes are heaven! Soft filled with chocolate with… Main Dish Recipes CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER. European Print This

Serves: 24 Prep Time: 20 mins Cooking Time: 2 hrs 20 mins 2 hrs 20 mins

Nutrition facts: 255.9 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ½ cups Wheat flour, white, all-purpose, enriched, bleached
• ¼ teaspoon Leavening agents, baking soda
• ¼ teaspoon Sea Salt, gray
• ½ cup Butter, with salt
• ¼ cup Sugars, granulated
• ½ cup Sugars, brown
• 1 egg, whole, raw, fresh
• 2 teaspoon Vanilla extract
• 1 cup miniature semisweet chocolate chips
• 1 18.25oz box Cake, yellow, dry mix, regular, enriched
• 1 ⅓ cups Water, municipal
• ⅓ cup Vegetable oil, canola
• 3 egg, whole, raw, fresh

Instructions

Step 1: In a bowl, whisk the flour, baking soda, and sea salt. Set aside.

Step 2: In a large bowl, beat the butter, white sugar, and brown sugar using an electric mixer until smooth. Add in the egg and vanilla extract and beat until smooth. Then, beat in the flour mixture until just incorporated before folding in the chocolate chips. Mix until evenly combined but do not overbeat.

Step 3: Shape the dough into tablespoon-sized balls. Transfer the balls onto a baking sheet and place inside the fridge for about 2 hours until solid.

Step 4: When ready to bake, preheat the oven to 350 degrees F or 175 degrees C. Then, use paper liners to line 24 muffin cups.

Step 5: Add 3 eggs in a large bowl and use an electric mixer to beat the eggs. Stir in the cake mix, water, and canola oil. Beat continuously on medium speed for about 2 minutes. Place spoonfuls of this into the prepared cupcake liners. Fill them each about 2/3 full. Then, put the frozen cookie dough on the center of each cupcake.

Step 6: Place inside the preheated oven and bake for about 2 minutes until a toothpick inserted in the portion of the cupcake, not in the cookie dough ball, comes out clean.

Step 7: Remove from the oven and allow to cool for at least 10 minutes before transferring the cupcakes on a wire rack to cool completely.