Main Dish Recipes

Prep: 10 min | Cook: 3 mins | Additional: 10 min | Total: 23 min | Servings: 24 | Yield: 1 9×13- inch baking dish

Amaze everyone with this creamy and smooth chocolate-peanut butter in swirled crispy tiger fudge. Quick, easy, and a certified crowd-pleaser. These bars are like pillows of deliciousness. My go-to for a quick sweet fix with everything that I love – peanut butter, butterscotch, and chocolate. This mouth-watering treat deserves a big round of applause!

INGREDIENTS

1 cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 11oz package white chocolate chips

½ cup Toll House Butterscotch Morsels NF

¾ cup Cereals ready-to-eat, crispy rice, (rice)

½ cup Peanut butter, smooth style, with salt

HOW TO MAKE CRISPY TIGER FUDGE IS A CHOCOLATE-PEANUT BUTTER DREAM

Step 1: Use a parchment paper or aluminum foil to line a 9 x 13-inch baking dish.

Step 2: In a microwave-safe bowl, heat the semisweet chocolate chips for a minute until melted. Add in the chocolate and stir until smooth.

Step 3: In another microwave-safe bowl, combine the white chocolate chips and butterscotch chips. Place inside the microwave and heat for about 1 1/2 minutes, stirring until smooth. Continue heating in 10 seconds interval if the chips are not entirely melted. Make sure to stir after each interval until the mixture is smooth.

Step 4: Add the crispy rice cereal and peanut butter into the melted white chocolate-and-butterscotch mixture. Stir well until incorporated.

Step 5: Pour the mixture into the lined baking dish.

Step 6: Across the peanut butter mixture, place a spoonful of the semisweet chocolate over in lines. Run a knife in the opposite direction of the chocolate to make a swirled, tiger-stripe pattern.

Step 7: Place inside the fridge, covered with plastic wrap, for at least 10 minutes to chill before cutting into small squares.

NOTE:

You are welcome to use chunky or smooth peanut butter if you like.

Nutrition Facts:

Per Serving: 162.8 calories; 2.7 mg cholesterol; 48.7 mg sodium; 2.8 g protein; 15.9 g carbohydrates

CRISPY TIGER FUDGE IS A CHOCOLATE-PEANUT BUTTER DREAM

Rebecca Prep: 10 min | Cook: 3 mins | Additional: 10 min | Total: 23 min | Servings: 24 | Yield: 1 9×13- inch baking dish Amaze everyone with this creamy and smooth chocolate-peanut butter in swirled crispy tiger fudge. Quick, easy,… Main Dish Recipes CRISPY TIGER FUDGE IS A CHOCOLATE-PEANUT BUTTER DREAM European Print This

Serves: 24 Prep Time: 10 mins Cooking Time: 13 mins 13 mins

Nutrition facts: 162.8 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 11oz package white chocolate chips
• ½ cup Toll House Butterscotch Morsels NF
• ¾ cup Cereals ready-to-eat, crispy rice, (rice)
• ½ cup Peanut butter, smooth style, with salt

Instructions

Step 1: Use a parchment paper or aluminum foil to line a 9 x 13-inch baking dish.

Step 2: In a microwave-safe bowl, heat the semisweet chocolate chips for a minute until melted. Add in the chocolate and stir until smooth.

Step 3: In another microwave-safe bowl, combine the white chocolate chips and butterscotch chips. Place inside the microwave and heat for about 1 1/2 minutes, stirring until smooth. Continue heating in 10 seconds interval if the chips are not entirely melted. Make sure to stir after each interval until the mixture is smooth.

Step 4: Add the crispy rice cereal and peanut butter into the melted white chocolate-and-butterscotch mixture. Stir well until incorporated.

Step 5: Pour the mixture into the lined baking dish.

Step 6: Across the peanut butter mixture, place a spoonful of the semisweet chocolate over in lines. Run a knife in the opposite direction of the chocolate to make a swirled, tiger-stripe pattern.

Step 7: Place inside the fridge, covered with plastic wrap, for at least 10 minutes to chill before cutting into small squares.

NOTE:

You are welcome to use chunky or smooth peanut butter if you like.

Prep: 10 mins | Total: 10 min | Serving: 6 | Yield: 6 servings

This is a pretty simple salad that is loaded with green peas, eggs, thinly sliced raw onions in a sweet and creamy dressing. It is not overwhelmingly sweet or creamy, everything about this salad is just right. With a few basic ingredients and a bowl, you can be able to make this in a heartbeat! This is a potluck winner. Add in some crumbled bacon and everyone will go gaga over this.

A friend introduced me to this amazing recipe. It was like love at first bite. In the beginning, I used canned peas but later figured out that frozen peas are alright. Either way, this salad is the best I’ve ever had in ages! Not fussy, everything you need is just sitting in your pantry, and this salad will only take you just a few minutes to make. Not to mention this is freaking delicious, creamy, and sweet just the way I like it, and I can even add bacon which is a huge point for me, and this is excellent any time and any day! Perfect for your next potluck and gathering.

INGREDIENTS

3 14.5oz cans Green Giant Sweet Peas-Cnd PLB

3 Eggs, whole, cooked, hard-boiled

¾ cup Cheese, cheddar

⅔ cup of salad dressing, a combination of mayonnaise and

soybean oil, with salt

½ cup Onions, raw

1 pinch Salt, table

HOW TO MAKE CREAMY GREEN PEA SALAD WITH CHEDDAR CHEESE

Step 1: In a bowl, combine the sweet peas, eggs, Cheddar cheese cubes, mayonnaise, and onion. Mix well until the ingredients are coated in mayonnaise.

Step 2: Sprinkle salt and pepper over for seasoning.

NOTE:

You can use frozen peas in place of canned green peas. It is not dangerous, you are just warming up the frozen peas.

Nutrition Facts:

Per Serving: 386.2 calories; 132.6 mg cholesterol; 947.6 mg sodium; 14.3 g protein; 20.9 g carbohydrates

CREAMY GREEN PEA SALAD WITH CHEDDAR CHEESE

Rebecca Prep: 10 mins | Total: 10 min | Serving: 6 | Yield: 6 servings This is a pretty simple salad that is loaded with green peas, eggs, thinly sliced raw onions in a sweet and creamy dressing.… Main Dish Recipes CREAMY GREEN PEA SALAD WITH CHEDDAR CHEESE European Print This

Serves: 6 Prep Time: 10 mins

Nutrition facts: 386.2 calories 20 grams fat

Rating: 3.1/5

( 9 voted )

Ingredients

• 3 14.5oz cans Green Giant Sweet Peas-Cnd PLB
• 3 Eggs, whole, cooked, hard-boiled
• ¾ cup Cheese, cheddar
• ⅔ cup of salad dressing, a combination of mayonnaise and
• soybean oil, with salt
• ½ cup Onions, raw
• 1 pinch Salt, table

Instructions

Step 1: In a bowl, combine the sweet peas, eggs, Cheddar cheese cubes, mayonnaise, and onion. Mix well until the ingredients are coated in mayonnaise.

Step 2: Sprinkle salt and pepper over for seasoning.

NOTE:

You can use frozen peas in place of canned green peas. It is not dangerous, you are just warming up the frozen peas.

Prep: 10 min | Cook: 8 hrs | Total: 8 hrs 10 min | Serving: 10 | Yield: 10 servings

This recipe has always been a part of my life ever since I was a kid. My grandma used to cook this for us every time we visited her. The first time I tasted it, instantly, it became my favorite. Good thing that my grandma taught me how to make this that is why I get to share it with you today! I have listed all the steps and ingredients that you need to follow! Feel free to add your preferred ingredients. I already love this as is over some egg noodles but you can add carrots and potatoes if you prefer. I hope you all love this simple melt-in-your-mouth dish. Enjoy!

INGREDIENTS

1 5 lbs Beef, chuck, and blade roast, separable lean and fat, trimmed to 1/4″ fat, all grades, raw

1 pinch Salt, table

2 10.75oz cans Campbells Condensed Golden Mushroom Soup

2 8oz cans Mushrooms, canned, drained solids

1 10.75oz can Soup, cream of mushroom, canned, condensed, commercial

1 1oz package Soup, LIPTON, RECIPE SECRETS ONION, Mix, Dry

1 ½ teaspoons Garlic, raw

HOW TO MAKE SLOW COOKER CREAMY POT ROAST

Step 1: Prepare the slow cooker and season the roast with salt and pepper to taste.

Step 2: In a large mixing bowl, add in the sliced mushroom, mushroom soup, onion mix soup, cream, of mushroom soup, and garlic. Stir until well mixed.

Step 3: Transfer the mixture into the slow cooker.

Step 4: Cook for about 8 to 10 hours on low heat.

Step 5: Spoon the roast mixture on top of the cooked egg noodles.

Step 6: Serve and enjoy!

NOTES:

I cook the roast at a low setting because it makes the flavor more tastier.

You can add frozen peas, carrots, and green bell peppers into this soup. It will give more color and flavor to the dish.

Nutrition Facts:

Per Serving: 335.6 calories; 107.7 mg cholesterol; 1152.8 mg sodium; 33.4 g protein; 11.1 g carbohydrates

SLOW COOKER CREAMY POT ROAST IS PERFECT WITH EGG NOODLES

Rebecca Prep: 10 min | Cook: 8 hrs | Total: 8 hrs 10 min | Serving: 10 | Yield: 10 servings This recipe has always been a part of my life ever since I was a kid. My grandma used… Main Dish Recipes SLOW COOKER CREAMY POT ROAST IS PERFECT WITH EGG NOODLES European Print This

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

Nutrition facts: 335.6 calories 20 grams fat

Rating: 3.7/5

( 29 voted )

Ingredients

• 1 5 lbs Beef, chuck, and blade roast, separable lean and fat, trimmed to 1/4" fat, all grades, raw
• 1 pinch Salt, table
• 2 10.75oz cans Campbells Condensed Golden Mushroom Soup
• 2 8oz cans Mushrooms, canned, drained solids
• 1 10.75oz can Soup, cream of mushroom, canned, condensed, commercial
• 1 1oz package Soup, LIPTON, RECIPE SECRETS ONION, Mix, Dry
• 1 ½ teaspoons Garlic, raw

Instructions

Step 1: Prepare the slow cooker and season the roast with salt and pepper to taste.

Step 2: In a large mixing bowl, add in the sliced mushroom, mushroom soup, onion mix soup, cream, of mushroom soup, and garlic. Stir until well mixed.

Step 3: Transfer the mixture into the slow cooker.

Step 4: Cook for about 8 to 10 hours on low heat.

Step 5: Spoon the roast mixture on top of the cooked egg noodles.

Step 6: Serve and enjoy!

NOTES:

I cook the roast at a low setting because it makes the flavor more tastier.

You can add frozen peas, carrots, and green bell peppers into this soup. It will give more color and flavor to the dish.

Prep: 30 min | Cook: 22 mins | Total: 52 min | Serving: 4 | Yield: 4 servings

Yes, you read it right! This Avocado soup is the real deal. To be honest, I wasn’t expecting a delicious taste because I never thought that avocado will taste great in a soup. I was wrong because it is very delicious! Give it a try and taste it yourself. Enjoy!

INGREDIENTS

2 eaches Chicken, broilers or fryers, breast, meat only, raw

1 tablespoon oil, olive, salad or cooking

1 large Onion, raw

3 Lime juice, raw

1 cup Cilantro, raw

2 Peppers, jalapeno, raw

3 cloves Garlic, raw

4 cups Water, municipal

2 tablespoons Soup, chicken broth or bouillon, reduced-sodium, dehydrated, dry

3 large Avocados, raw, all commercial varieties

¼ cup Queso Fresco Cheese

HOW TO MAKE SPICY LIME AVOCADO SOUP

Step 1: Pour water into a small pot.

Step 2: Place the pot on the stove and bring the water to a boil.

Step 3: Add in the chicken and continue to boil for 7 minutes or until it reaches 74 degrees C or 165 degrees F. Drain and set aside.

Step 4: Pour cold water on top of the chicken for a speed cooling process.

Step 5: Shred the chicken using a fork or you you hands.

Step 6: In a large pot, add the olive oil and turn the heat to medium.

Step 7: Add half a cup of onion, half a cup of cilantro, lime juice, garlic, and jalapeno peppers. Saute and cook for 5 minutes or until the onion turns slightly green.

Step 8: In a small bowl, add 4 cups of water and the bouillon powder. Stir until well mixed.

Step 9: Transfer the mixture into the pot.

Step 10: Cook for 5 minutes and add in the shredded chicken.

Step 11: Prepare 4 clean bowls. Ladle the soup and fill each cup.

Step 12: Garnish with the rest of the onion, avocado, cilantro, and queso fresco.

Step 13: Serve and enjoy!

NOTES:

Jalapeno is optional. If you are not a fan of spicy food, do not add the jalapeno.

I only use low-sodium chicken broth. I like to control the saltiness of the dish.

Use fresh cilantro for the best flavor.

If you do not have Queso Fresco, you can use mozzarella cheese or Monterey Jack instead.

Nutrition Facts:

Per Serving: 495.3 calories; 34.3 mg cholesterol; 538.9 mg sodium; 18.7 g protein; 29.1 g carbohydrates

SPICY LIME AVOCADO SOUP

Rebecca Prep: 30 min | Cook: 22 mins | Total: 52 min | Serving: 4 | Yield: 4 servings Yes, you read it right! This Avocado soup is the real deal. To be honest, I wasn’t expecting a delicious taste… Main Dish Recipes SPICY LIME AVOCADO SOUP European Print This

Serves: 4 Prep Time: 30 mins Cooking Time: 22 mins 22 mins

Nutrition facts: 495.3 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eaches Chicken, broilers or fryers, breast, meat only, raw
• 1 tablespoon oil, olive, salad or cooking
• 1 large Onion, raw
• 3 Lime juice, raw
• 1 cup Cilantro, raw
• 2 Peppers, jalapeno, raw
• 3 cloves Garlic, raw
• 4 cups Water, municipal
• 2 tablespoons Soup, chicken broth or bouillon, reduced-sodium, dehydrated, dry
• 3 large Avocados, raw, all commercial varieties
• ¼ cup Queso Fresco Cheese

Instructions

Step 1: Pour water into a small pot.

Step 2: Place the pot on the stove and bring the water to a boil.

Step 3: Add in the chicken and continue to boil for 7 minutes or until it reaches 74 degrees C or 165 degrees F. Drain and set aside.

Step 4: Pour cold water on top of the chicken for a speed cooling process.

Step 5: Shred the chicken using a fork or you you hands.

Step 6: In a large pot, add the olive oil and turn the heat to medium.

Step 7: Add half a cup of onion, half a cup of cilantro, lime juice, garlic, and jalapeno peppers. Saute and cook for 5 minutes or until the onion turns slightly green.

Step 8: In a small bowl, add 4 cups of water and the bouillon powder. Stir until well mixed.

Step 9: Transfer the mixture into the pot.

Step 10: Cook for 5 minutes and add in the shredded chicken.

Step 11: Prepare 4 clean bowls. Ladle the soup and fill each cup.

Step 12: Garnish with the rest of the onion, avocado, cilantro, and queso fresco.

Step 13: Serve and enjoy!

NOTES:

Jalapeno is optional. If you are not a fan of spicy food, do not add the jalapeno.

I only use low-sodium chicken broth. I like to control the saltiness of the dish.

Use fresh cilantro for the best flavor.

If you do not have Queso Fresco, you can use mozzarella cheese or Monterey Jack instead.

Prep: 5 min | Cook: 20 mins | Total: 25 mins | Serving: 4 | Yield: 4 servings

Creamy and delicious! This pasta recipe is one of the best pasta recipes that I have ever made. I am so glad that I finally decided to give it a try because I am so impressed with the result. Feel free to add more ingredients if you feel like it. I know for sure that crispy bacon will go well with this recipe. Enjoy!

INGREDIENTS

½ pound GG Fettucine Pasta Semol-Dry-3/8″ Circle QK

6 tablespoons oil, olive, salad or cooking

1 10oz package Spinach, frozen, chopped or leaf, unprepared

Salt, table

¾ pound sea scallops, raw

4 cloves Garlic, raw

2 4.5oz cans Mushrooms, canned, drained solids

1 10.75oz can Soup, cream of mushroom, canned, condensed, commercial

1 cup Alcoholic beverage, wine, table, white

Spices, pepper, black

HOW TO MAKE SIMPLE SPINACH FETTUCCINE WITH SCALLOPS

Step 1: Pour water into a large pot. Sprinkle a little salt.

Step 2: Place the pot on the stove and bring to a boil.

Step 3: Add in the pasta noodles and cook for 8 to 10 minutes or until firm and al dente.

Step 4: Drain the water and set aside the cooked pasta.

Step 5: Place a large skillet on the stove and turn the heat to medium.

Step 6: Add a little oil and allow it to lightly bubble.

Step 7: Saute the spinach for 5 to 7 minutes. Season with salt and pepper to taste.

Step 8: Transfer the sauteed spinach into the pasta. Cover the pasta to keep it warm.

Step 9: In the same skillet where you sauteed the spinach, add a little oil and saute 2 cloves of garlic and the scallops. Cook for 1 to 2 minutes or until aromatic and opaque. Transfer into pasta and spinach mix. Cover again to keep it warm.

Step 10: In the same skillet, add 2 tablespoons of oil and saute another 2 cloves of garlic until aromatic and golden.

Step 11: Add in soup, white wine, and mushrooms. Turn the heat to medium. Stir and cook for 8 minutes. Transfer into the pasta and spinach mixture. Sprinkle with ground black pepper for additional flavor.

Step 12: Serve and enjoy!

NOTE: 

If you are using sea scallops, slice them into 4 before tossing into the pasta.

Nutrition Facts:

Per Serving: 614.1 calories; 28.1 mg cholesterol; 956.1 mg sodium; 27.1 g protein; 57.3 g carbohydrates

SIMPLE SPINACH FETTUCCINE WITH SCALLOPS

Rebecca Prep: 5 min | Cook: 20 mins | Total: 25 mins | Serving: 4 | Yield: 4 servings Creamy and delicious! This pasta recipe is one of the best pasta recipes that I have ever made. I am… Main Dish Recipes SIMPLE SPINACH FETTUCCINE WITH SCALLOPS European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 614.1 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ pound GG Fettucine Pasta Semol-Dry-3/8" Circle QK
• 6 tablespoons oil, olive, salad or cooking
• 1 10oz package Spinach, frozen, chopped or leaf, unprepared
• Salt, table
• ¾ pound sea scallops, raw
• 4 cloves Garlic, raw
• 2 4.5oz cans Mushrooms, canned, drained solids
• 1 10.75oz can Soup, cream of mushroom, canned, condensed, commercial
• 1 cup Alcoholic beverage, wine, table, white
• Spices, pepper, black

Instructions

Step 1: Pour water into a large pot. Sprinkle a little salt.

Step 2: Place the pot on the stove and bring to a boil.

Step 3: Add in the pasta noodles and cook for 8 to 10 minutes or until firm and al dente.

Step 4: Drain the water and set aside the cooked pasta.

Step 5: Place a large skillet on the stove and turn the heat to medium.

Step 6: Add a little oil and allow it to lightly bubble.

Step 7: Saute the spinach for 5 to 7 minutes. Season with salt and pepper to taste.

Step 8: Transfer the sauteed spinach into the pasta. Cover the pasta to keep it warm.

Step 9: In the same skillet where you sauteed the spinach, add a little oil and saute 2 cloves of garlic and the scallops. Cook for 1 to 2 minutes or until aromatic and opaque. Transfer into pasta and spinach mix. Cover again to keep it warm.

Step 10: In the same skillet, add 2 tablespoons of oil and saute another 2 cloves of garlic until aromatic and golden.

Step 11: Add in soup, white wine, and mushrooms. Turn the heat to medium. Stir and cook for 8 minutes. Transfer into the pasta and spinach mixture. Sprinkle with ground black pepper for additional flavor.

Step 12: Serve and enjoy!

NOTE: 

If you are using sea scallops, slice them into 4 before tossing into the pasta.

Serving: 24 | Yield: 1 -9×13 inch cake

I have never tried anything like this before! I love how simple and delicious this cake is. The smooth texture is what I love the most about this cake. The frosting as well will make you want to eat more! This cake is perfect for special occasions. Feel free to add ingredients that you wish to add. Enjoy!

INGREDIENTS

½ cups all-purpose flour

1 teaspoon baking powder

½ cup unsalted butter

1 cup white sugar

5 eggs

½ teaspoon vanilla extract

2 cups whole milk

1 14oz can sweeten condensed milk

1 12 fluid ounce can evaporate milk

1 ½ cups heavy whipping cream

1 cup white sugar

1 teaspoon vanilla extract

HOW TO MAKE TRES LECHES (MILK CAKE)

Step 1: Ready the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 9×13-inch baking pan.

Step 3: In a small bowl, add in the baking powder and flour. Sift then set aside.

Step 4: In a medium mixing bowl, add in 1 cup of sugar and margarine or butter. Stir until well mixed and fluffy.

Step 5: Add in the eggs and 1/2 teaspoon of vanilla extract then beat until well blended.

Step 6: Transfer 2 tablespoons of the flour mixture into the butter mixture and stir until well mixed. Repeat until all the flour mixture is well blended into the butter.

Step 7: Transfer the batter into the greased baking pan.

Step 8: Place inside the preheated oven and bake for 30 minutes.

Step 9: Remove the cake from the oven and let it sit on a wire rack to cool. Poke the cake with a fork for 3 to 4 times to make small holes.

Step 10: In a small mixing bowl, pour the condensed milk, evaporated milk, and whole milk. Stir until well mixed then pour on top of the cake.

Step 11: In a small bowl, add in the rest of the sugar, whipping cream, and the rest of the vanilla.

Step 12: Spread the mixture on top of the cake.

Step 13: Serve and enjoy!

NOTE:

Keep the cake inside the fridge.

Nutrition Facts:

Per Serving: 279.7 calories; 81.5 mg cholesterol; 86.8 mg sodium; 5.5 g protein; 34.6 g carbohydrates

OUTSTANDING TRES LECHES (MILK CAKE)

Rebecca Serving: 24 | Yield: 1 -9×13 inch cake I have never tried anything like this before! I love how simple and delicious this cake is. The smooth texture is what I love the… Main Dish Recipes OUTSTANDING TRES LECHES (MILK CAKE) European Print This

Serves: 24

Nutrition facts: 279.7 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ cup unsalted butter
• 1 cup white sugar
• 5 eggs
• ½ teaspoon vanilla extract
• 2 cups whole milk
• 1 14oz can sweeten condensed milk
• 1 12 fluid ounce can evaporate milk
• 1 ½ cups heavy whipping cream
• 1 cup white sugar
• 1 teaspoon vanilla extract

Instructions

Step 1: Ready the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 9x13-inch baking pan.

Step 3: In a small bowl, add in the baking powder and flour. Sift then set aside.

Step 4: In a medium mixing bowl, add in 1 cup of sugar and margarine or butter. Stir until well mixed and fluffy.

Step 5: Add in the eggs and 1/2 teaspoon of vanilla extract then beat until well blended.

Step 6: Transfer 2 tablespoons of the flour mixture into the butter mixture and stir until well mixed. Repeat until all the flour mixture is well blended into the butter.

Step 7: Transfer the batter into the greased baking pan.

Step 8: Place inside the preheated oven and bake for 30 minutes.

Step 9: Remove the cake from the oven and let it sit on a wire rack to cool. Poke the cake with a fork for 3 to 4 times to make small holes.

Step 10: In a small mixing bowl, pour the condensed milk, evaporated milk, and whole milk. Stir until well mixed then pour on top of the cake.

Step 11: In a small bowl, add in the rest of the sugar, whipping cream, and the rest of the vanilla.

Step 12: Spread the mixture on top of the cake.

Step 13: Serve and enjoy!

NOTE:

Keep the cake inside the fridge.

Total: 4 hrs | Servings: 8

Perfection! This cake is one of the best cakes I have ever tasted. The soft texture and the amazing sweet taste of this cake will make you feel complete! Give this one a try and I am 100 percent sure that you and your loved ones are gonna love it! You all have an amazing day. Enjoy!

INGREDIENTS

¾ cup granulated sugar

5 tablespoons unsalted butter, at room temperature

3 large eggs, at room temperature (see Tip)

¾ cup part-skim ricotta cheese

2 tablespoons lemon zest

2 tablespoons lemon juice plus 1 tsp, divided

1 teaspoon vanilla extract

1 ½ cups white whole-wheat flour

2 teaspoon baking powder

½ teaspoon salt

2 cups fresh blueberries

2 tablespoons packed confectioners’ sugar

HOW TO MAKE 1-BOWL BLUEBERRY-LEMON RICOTTA POUND CAKE

Step 1: Ready the oven and preheat to 350 degrees F.

Step 2: Apply cooking spray in a 9×5-inch loaf pan.

Step 3: Line the greased loaf pan with parchment paper.

Step 4: In a large mixing bowl, add in the butter and sugar. Use an electric mixer to mix. Beat at medium-high speed until well mixed and the texture becomes creamy.

Step 5: Add 1 egg at a time and beat until all eggs are mixed.

Step 6: Add in the ricotta, 2 tablespoons of lemon juice, vanilla, and lemon zest then reduce the speed to medium-low.

Step 7: Sprinkle the flour, baking powder, and salt on top.

Step 8: Reduce the speed to low and continue beating. Add in the blueberries.

Step 9: Transfer the mixture into the greased pan.

Step 10: Place inside the preheated oven and bake for 1 hour or until the edges turn brown.

Step 11: Remove from the oven and let it sit on a wire rack to cool at room temperature for at least 20 minutes.

Step 12: Loosen the cake by running a knife on the sides of the cake. Gently turn the cake right-side up.

Step 13: In a small bowl, add in 1 teaspoon of lemon juice and confectioner’s sugar. Whisk until well mixed.

Step 14: Use a brush to spread the glaze on top of the cake.

Step 15: Serve and enjoy!

TIP:

Make sure to let the eggs sit at room temperature for at least 10 minutes for a fluffier texture.

Nutrition Facts:

Per Serving: 303 calories; 96 mg cholesterol; 319 mg sodium. 124 mg potassium; 44.9 g carbohydrates; 3.3 g fiber; 25 g sugar; 8.4 g protein; 433 IU vitamin a iu; 7 mg vitamin c; 15 mcg folate; 148 mg calcium; 4 mg iron; 9 mg magnesium; 21 g added sugar; 11 g total fat; 6.3 g saturated fat

1-BOWL BLUEBERRY-LEMON RICOTTA POUND CAKE

Rebecca Total: 4 hrs | Servings: 8 Perfection! This cake is one of the best cakes I have ever tasted. The soft texture and the amazing sweet taste of this cake will make you… Main Dish Recipes 1-BOWL BLUEBERRY-LEMON RICOTTA POUND CAKE European Print This

Serves: 8

Nutrition facts: 303 calories 11 fat

Rating: 1.7/5

( 3 voted )

Ingredients

• ¾ cup granulated sugar
• 5 tablespoons unsalted butter, at room temperature
• 3 large eggs, at room temperature (see Tip)
• ¾ cup part-skim ricotta cheese
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice plus 1 tsp, divided
• 1 teaspoon vanilla extract
• 1 ½ cups white whole-wheat flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• 2 cups fresh blueberries
• 2 tablespoons packed confectioners’ sugar

Instructions

Step 1: Ready the oven and preheat to 350 degrees F.

Step 2: Apply cooking spray in a 9x5-inch loaf pan.

Step 3: Line the greased loaf pan with parchment paper.

Step 4: In a large mixing bowl, add in the butter and sugar. Use an electric mixer to mix. Beat at medium-high speed until well mixed and the texture becomes creamy.

Step 5: Add 1 egg at a time and beat until all eggs are mixed.

Step 6: Add in the ricotta, 2 tablespoons of lemon juice, vanilla, and lemon zest then reduce the speed to medium-low.

Step 7: Sprinkle the flour, baking powder, and salt on top.

Step 8: Reduce the speed to low and continue beating. Add in the blueberries.

Step 9: Transfer the mixture into the greased pan.

Step 10: Place inside the preheated oven and bake for 1 hour or until the edges turn brown.

Step 11: Remove from the oven and let it sit on a wire rack to cool at room temperature for at least 20 minutes.

Step 12: Loosen the cake by running a knife on the sides of the cake. Gently turn the cake right-side up.

Step 13: In a small bowl, add in 1 teaspoon of lemon juice and confectioner's sugar. Whisk until well mixed.

Step 14: Use a brush to spread the glaze on top of the cake.

Step 15: Serve and enjoy!

TIP:

Make sure to let the eggs sit at room temperature for at least 10 minutes for a fluffier texture.

The best snack for me! I am so done with french fries. Just kidding, but it’s nice to have other recipes for potatoes, right? Well, this recipe is just the one you need to try if you are a huge fan of potatoes. I am sure that you are gonna be baking this all the time once you get a bite of it. I have listed all the ingredients and steps. You just need to follow them and you are in for a treat. Enjoy!

INGREDIENTS

2 pounds new yellow potatoes, halved

3 sprigs fresh rosemary

3 cloves garlic, whole, peeled, bruised

2 bay leaves

2 tablespoons salt

2 tablespoons olive oil

1 pinch cayenne pepper

1 pinch kosher salt

HOW TO MAKE THE CRISPIEST ROASTED POTATOES

Step 1: Pour water in a large pot and add in the potatoes.

Step 2: Use the dull side of the knife to bruise the rosemary and add into the pot.

Step 3: Add in the bay leaves, garlic, and salt. Bring to a boil and simmer for at least 5 minutes.

Step 4: Remove the potatoes and allow it to dry.

Step 5: Ready the oven and preheat to 375 degrees F or 190 degrees C.

Step 6: Put the dried potatoes back into the pot and drizzle it with olive oil, pinch of salt, and cayenne pepper. Stir until the potatoes are well coated.

Step 7: Transfer the seasoned potatoes into a sheet pan with rims.

Step 8: Place inside the preheated oven and bake for 35 to 40 minutes or until the potatoes become golden brown. Check if the inside is soft as well.

Step 9: Remove from the oven and let it sit on a wire rack to cool for at least 5 minutes.

Step 10: Serve and enjoy!

NOTES:

No need to peel the potatoes before roasting. The taste of the skin is a plus in flavor!

If you are using small potatoes, poke them a little with a fork so there will be small holes where steam can go out.

SERIOUSLY THE CRISPIEST ROASTED POTATOES YOU CAN MAKE

Rebecca The best snack for me! I am so done with french fries. Just kidding, but it’s nice to have other recipes for potatoes, right? Well, this recipe is just the… Main Dish Recipes SERIOUSLY THE CRISPIEST ROASTED POTATOES YOU CAN MAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds new yellow potatoes, halved
• 3 sprigs fresh rosemary
• 3 cloves garlic, whole, peeled, bruised
• 2 bay leaves
• 2 tablespoons salt
• 2 tablespoons olive oil
• 1 pinch cayenne pepper
• 1 pinch kosher salt

Instructions

Step 1: Pour water in a large pot and add in the potatoes.

Step 2: Use the dull side of the knife to bruise the rosemary and add into the pot.

Step 3: Add in the bay leaves, garlic, and salt. Bring to a boil and simmer for at least 5 minutes.

Step 4: Remove the potatoes and allow it to dry.

Step 5: Ready the oven and preheat to 375 degrees F or 190 degrees C.

Step 6: Put the dried potatoes back into the pot and drizzle it with olive oil, pinch of salt, and cayenne pepper. Stir until the potatoes are well coated.

Step 7: Transfer the seasoned potatoes into a sheet pan with rims.

Step 8: Place inside the preheated oven and bake for 35 to 40 minutes or until the potatoes become golden brown. Check if the inside is soft as well.

Step 9: Remove from the oven and let it sit on a wire rack to cool for at least 5 minutes.

Step 10: Serve and enjoy!

NOTES:

No need to peel the potatoes before roasting. The taste of the skin is a plus in flavor!

If you are using small potatoes, poke them a little with a fork so there will be small holes where steam can go out.

Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes | Serving: 4 | Yield: 4 servings

No more wasting food. This recipe will let you use your leftover mashed potatoes for good. These easy and quick to make Potato Cakes are dangerously addicting and darn delicious. Grab the simple ingredients listed below and surprise your family with a tasty treat that will make them come back for more!

I love how simple and pretty straightforward this recipe is. And as a mom, I always look for recipes that will allow me to use leftovers. I hate wasting food and who doesn’t? This old fashioned potato cakes is my soul mate. They look okay but they taste way better!

INGREDIENTS

2 cups mashed potatoes

1 cup all-purpose flour

1 onion, diced

1 egg

½ teaspoon ground black pepper

½ teaspoon salt

½ cup vegetable oil, or as needed

HOW TO MAKE OLD FASHIONED POTATO CAKES

Step 1: In a bowl, combine the mashed potatoes, flour, onion, egg, black pepper, and salt. Mix until you reach a batter consistency.

Step 2: Pour vegetable oil in a skillet and heat over medium heat.

Step 3: When the oil is hot, drop 4-inch circles of the batter. Cook for about 5 minutes on each side until golden brown.

Step 4: Use a slotted spoon to transfer the cooked cakes on paper towels to drain.

Step 5: Do this for the rest of the batter.

NOTES:

Cold mashed potatoes are way thicker and are much easy to handle than warm mashed potatoes.

Determine the nutritional value of the frying oil (upon cooking) based on a retention value of 10 percent. Exact quantity depends on cooking time and temperature, number of ingredients, and the oil used.

For the toppings, you can choose from sour cream, new herbs, sliced onions, bacon, grilled tomatoes, tomatoes, salsa, and snips.

Nutrition Facts:

Per Serving: 254.8 calories; 48.6 mg cholesterol; 627.1 mg sodium; 7.1 g protein; 45.1 g carbohydrates

OLD FASHIONED POTATO CAKES

Rebecca Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes | Serving: 4 | Yield: 4 servings No more wasting food. This recipe will let you use your leftover mashed potatoes for good. These easy and quick to… Main Dish Recipes OLD FASHIONED POTATO CAKES European Print This

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

Nutrition facts: 254.8 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups mashed potatoes
• 1 cup all-purpose flour
• 1 onion, diced
• 1 egg
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• ½ cup vegetable oil, or as needed

Instructions

Step 1: In a bowl, combine the mashed potatoes, flour, onion, egg, black pepper, and salt. Mix until you reach a batter consistency.

Step 2: Pour vegetable oil in a skillet and heat over medium heat.

Step 3: When the oil is hot, drop 4-inch circles of the batter. Cook for about 5 minutes on each side until golden brown.

Step 4: Use a slotted spoon to transfer the cooked cakes on paper towels to drain.

Step 5: Do this for the rest of the batter.

NOTES:

Cold mashed potatoes are way thicker and are much easy to handle than warm mashed potatoes.

Determine the nutritional value of the frying oil (upon cooking) based on a retention value of 10 percent. Exact quantity depends on cooking time and temperature, number of ingredients, and the oil used.

For the toppings, you can choose from sour cream, new herbs, sliced onions, bacon, grilled tomatoes, tomatoes, salsa, and snips.

Prep: 20 min | Cook: 20 mins

My go-to whenever I am craving for chocolate chip cookies and brownies. These brookies are freaking delicious with marbled layers of fudgy brownie batter and cakey chocolate chip cookie dough. A heavenly treat in one!

INGREDIENTS

For Cookie Layer:

1/2 cup butter, softened

1/2 cup light brown sugar

1/4 cup white sugar

1/2 teaspoon vanilla extract

1 egg

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup semisweet chocolate chips

For Brownie Layer:

1 cup white sugar

1/2 cup butter, melted

1 teaspoon vanilla extract

2 eggs

1/3 cup cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

HOW TO MAKE BROOKIES (BROWNIE COOKIES)

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 large bowl, beat the softened butter, light brown sugar, 1/4 cup of white sugar, and 1/2 teaspoon of vanilla extract until creamy. Add in the egg and continue beating for about 2 minutes until light and creamy.

Step 4: In another bowl, whisk the 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda. Slowly stir in the flour mixture until the dough is mixed. Add in the chocolate chips and stir to incorporate.

Step 5: Spread the dough to cover the bottom of the greased baking dish.

Step 6: Combine a cup of white sugar, melted butter, and a teaspoon of vanilla extract in a bowl. Stir well before adding in 2 eggs. Beat well. Then, mix in the cocoa powder until incorporated. Add in half a cup of flour, baking powder, and 1/8 teaspoon of salt into the mixture and stir until combined.

Step 7: Pour the batter on top of the cookie dough, spreading evenly to completely cover the dough.

Step 8: Place inside the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Step 9: Once done, remove the brookies from the oven and allow to cool before cutting into bars.

NOTE:

You can use a store brought chocolate chip cookie dough instead of making the cookies from scratch.

Nutrition Facts:

Per Serving: 246 calories; 52 mg cholesterol; 189 mg sodium; 2.8 g protein; 12.8 g fat; 32.4 g carbohydrates

BROOKIES (BROWNIE COOKIES)

Rebecca Prep: 20 min | Cook: 20 mins My go-to whenever I am craving for chocolate chip cookies and brownies. These brookies are freaking delicious with marbled layers of fudgy brownie batter and cakey chocolate chip cookie dough. A… Main Dish Recipes BROOKIES (BROWNIE COOKIES) European Print This

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

Nutrition facts: 246 calories 12.8 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For Cookie Layer:
• 1/2 cup butter, softened
• 1/2 cup light brown sugar
• 1/4 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup semisweet chocolate chips
• For Brownie Layer:
• 1 cup white sugar
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 2 eggs
• 1/3 cup cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt

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 large bowl, beat the softened butter, light brown sugar, 1/4 cup of white sugar, and 1/2 teaspoon of vanilla extract until creamy. Add in the egg and continue beating for about 2 minutes until light and creamy.

Step 4: In another bowl, whisk the 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda. Slowly stir in the flour mixture until the dough is mixed. Add in the chocolate chips and stir to incorporate.

Step 5: Spread the dough to cover the bottom of the greased baking dish.

Step 6: Combine a cup of white sugar, melted butter, and a teaspoon of vanilla extract in a bowl. Stir well before adding in 2 eggs. Beat well. Then, mix in the cocoa powder until incorporated. Add in half a cup of flour, baking powder, and 1/8 teaspoon of salt into the mixture and stir until combined.

Step 7: Pour the batter on top of the cookie dough, spreading evenly to completely cover the dough.

Step 8: Place inside the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Step 9: Once done, remove the brookies from the oven and allow to cool before cutting into bars.

NOTE:

You can use a store brought chocolate chip cookie dough instead of making the cookies from scratch.