Main Dish Recipes

Serves: 4 | Prep: 5 Min | Cook: 45 Min

Looking for a simple yet hearty dinner idea? These chops are your best option – tender and delicious with a crispy outside crust. These are a certified family’s favorite and the best chops you’ll ever lay your hands on!

What I normally do is brown the chops first in a skillet to give them a headstart to baking in the oven. Although this is optional for this recipe because of the addition of the Parmesan cheese and olive oil, you’ll have sufficient fat to help brown the breading when baking. And ensure a crispy breading, place the chops at least one to two inches apart to allow the steam to escape. When I first made these parmesan baked chops, I missed that step so my chops were not crispy and ended up steamy. Then, halfway through baking, flip the chops to develop a more even browning. These valuable tips will surely give you the perfect baked chops!

I am sure your dinner tonight will be amazing with these juicy, crispy, and comforting parmesan baked pork chops. Pair it with some asparagus and roasted potatoes and you’ll have a happy tummy all the way!

Ingredients

4 boneless pork chops, 1/2″ thick

1 tablespoons olive oil

1 cup Parmesan cheese

1 cup Italian bread crumbs

1 teaspoon black pepper

1 teaspoon garlic powder

How to Make Parmesan Baked Pork Chops

Step 1: Combine the parmesan cheese, Italian bread crumbs, black pepper, and garlic powder on a plate.

Step 2: Smear the pork chops with olive oil, then, dip and coat them in the cheese mixture. You have to press the mixture over the chops so they will be well covered.

Step 3: Use a tin foil to line a pan and a cooking spray to grease it.

Step 4: Transfer the coated pork chops on the prepared pan and place it inside the oven to bake at 350 degrees for about 40 to 45 minutes.

Parmesan Baked Pork Chops

Rebecca Serves: 4 | Prep: 5 Min | Cook: 45 Min Looking for a simple yet hearty dinner idea? These chops are your best option – tender and delicious with a… Main Dish Recipes Parmesan Baked Pork Chops European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 boneless pork chops, 1/2" thick
• 1 tablespoons olive oil
• 1 cup Parmesan cheese
• 1 cup Italian bread crumbs
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Instructions

Step 1: Combine the parmesan cheese, Italian bread crumbs, black pepper, and garlic powder on a plate.

Step 2: Smear the pork chops with olive oil, then, dip and coat them in the cheese mixture. You have to press the mixture over the chops so they will be well covered.

Step 3: Use a tin foil to line a pan and a cooking spray to grease it.

Step 4: Transfer the coated pork chops on the prepared pan and place it inside the oven to bake at 350 degrees for about 40 to 45 minutes.

Serves: 6-8 | Prep: 10 Min | Cook: 25 Min

This is a magical pie! When you pour everything in the pan, the batter amazingly layers into a crust, custard, and coconut topping! When I first made this, I was so amazed! I have never seen anything like that. This is a completely no-fuss pie that creates its (own) crust! And the result is high rocket delicious!

I have been obsessed with this coconut custard pie ever since I’ve seen it on Pinterest. I did not have to think twice. I made it the first chance I get. I instantly fell crazy in love with this pie’s soft bottom crust, custard-like filling with a deliciously crispy coconut topping. It was pure bliss in every bite!

This incredible and magical pie is undoubtedly a breeze to make. The ingredients needed are pretty simple. And the instructions are rather straightforward. No fancy ingredients, no intricate words that I can hardly understand. Just plain simple yet the result is impressive! I brought this many times on potlucks and picnics and it never disappoints. Everyone loved it and this pie has been the most requested since.

Ingredients

1/2 cup Bisquick or gluten-free Bisquick one cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.

3/4 cup sugar

4 eggs

2 cups milk

1 cup coconut, flaked

1 tablespoon vanilla

1 tablespoon butter, softened

-MAGICALLY MAKES ITS (OWN) CRUST

How to Make Impossible Coconut Custard Pie

Step 1: Mix the Bisquick, sugar, eggs, milk, flaked coconut, vanilla, and softened butter. Combine well.

Step 2: Place the batter into a 9-inch buttered pie dish. The batter magically layers into a crust, custard, and coconut topping.

Step 3: Place inside the oven and bake at 400 degrees for about 25 to 30 minutes or until the custard sets.

Impossible Coconut Custard Pie

Rebecca Serves: 6-8 | Prep: 10 Min | Cook: 25 Min This is a magical pie! When you pour everything in the pan, the batter amazingly layers into a crust, custard,… Main Dish Recipes Impossible Coconut Custard Pie European Print This

Serves: 6-8 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 cup Bisquick or gluten-free Bisquick one cup of Bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tablespoon of oil or melted butter.
• 3/4 cup sugar
• 4 eggs
• 2 cups milk
• 1 cup coconut, flaked
• 1 tablespoon vanilla
• 1 tablespoon butter, softened
• -MAGICALLY MAKES ITS (OWN) CRUST

Instructions

Step 1: Mix the Bisquick, sugar, eggs, milk, flaked coconut, vanilla, and softened butter. Combine well.

Step 2: Place the batter into a 9-inch buttered pie dish. The batter magically layers into a crust, custard, and coconut topping.

Step 3: Place inside the oven and bake at 400 degrees for about 25 to 30 minutes or until the custard sets.

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 8 to 10

This is seriously a refreshing homemade cake that is made with splashes of pineapple juice. A decadent, fluffy, moist cake that is worth every bite! This has a rich glaze that can be over overpowering in a good way. Plus, the pineapple juice elevates the flavor of this cake to the next level.

Ingredients

1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury – See my note below)

3/4 cup vegetable oil

3/4 cup pineapple juice

4 large eggs

For the glaze:

2 cups powdered sugar

3/4 cup pineapple juice

4 tablespoons unsalted butter

How to make Pineapple Juice Cake

Step 1: Prepare the oven. Preheat it to 325 degrees F.

Step 2: Then, grease and flour a 10 to 12-cup bundt pan.

Step 3: Place the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Mix using an electric mixer for about 2 minutes.

Step 4: Transfer the batter into the prepared pan.

Step 5: Place inside the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean and the sides of the cake begins pulling away.

Step 6: Once done, remove the cake from the oven and allow it cool in the pan.

Step 7: Meanwhile, prepare the glaze. Combine the powdered sugar, pineapple juice, and butter in a small saucepan. Cook over medium-low heat, stirring constantly until the butter is melted.

Step 8: Poke holes in the cake using a skewer or toothpick before pouring the glaze over.

Step 9: Allow the glaze to set for at least 15 to 20 minutes or until the cake is completely cool and most of the glaze has been absorbed.

Step 10: Then, invert the cake onto a serving plate.

Notes:

I prefer to use Betty Crocker or Pillsbury to make this cake because Duncan Hines cake mixes do not often work well.

This is an amazingly moist cake but feel free to use less glaze if this is not what you prefer.

Pineapple Juice Cake

Rebecca Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 8 to 10 This is seriously a refreshing homemade cake that is made with… Main Dish Recipes Pineapple Juice Cake European Print This

Serves: 8-10 Prep Time: 20 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (15.25-ounce) box yellow or butter cake mix* (I prefer Betty Crocker or Pillsbury - See my note below)
• 3/4 cup vegetable oil
• 3/4 cup pineapple juice
• 4 large eggs
• For the glaze:
• 2 cups powdered sugar
• 3/4 cup pineapple juice
• 4 tablespoons unsalted butter

Instructions

Step 1: Prepare the oven. Preheat it to 325 degrees F.

Step 2: Then, grease and flour a 10 to 12-cup bundt pan.

Step 3: Place the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Mix using an electric mixer for about 2 minutes.

Step 4: Transfer the batter into the prepared pan.

Step 5: Place inside the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean and the sides of the cake begins pulling away.

Step 6: Once done, remove the cake from the oven and allow it cool in the pan.

Step 7: Meanwhile, prepare the glaze. Combine the powdered sugar, pineapple juice, and butter in a small saucepan. Cook over medium-low heat, stirring constantly until the butter is melted.

Step 8: Poke holes in the cake using a skewer or toothpick before pouring the glaze over.

Step 9: Allow the glaze to set for at least 15 to 20 minutes or until the cake is completely cool and most of the glaze has been absorbed.

Step 10: Then, invert the cake onto a serving plate.

Notes:

I prefer to use Betty Crocker or Pillsbury to make this cake because Duncan Hines cake mixes do not often work well.

This is an amazingly moist cake but feel free to use less glaze if this is not what you prefer.

Serves: 6 | Prep: 30 Minutes | Cook: 1 Hour 30 Minutes

I enjoy this casserole, especially during cold nights. It warms my heart and makes me full. This is a no-fuss savory dish that your whole family will surely love! My first pick for a delicious hearty meal with some beans or broccoli on the side.

This casserole calls for just a few simple ingredients from of course pork chops, potatoes, flour, and mushroom soup. It is a pretty straightforward recipe, no hard to understand steps or difficult to pronounce ingredients. Everything is already on hand. All you got to do is slice, coat, layer, and bake. Such an easy dish to prepare and the result is superb!

I have been making this for years now. This is one of the recipes I make all time and my personal favorite. I just love how comforting and satisfying this pork chop potato casserole is. We love this casserole so much! It is a sure-fire, simple healthy dinner dish that I will always come back to.

Ingredients

6 large pork chops

6 medium potatoes

all-purpose flour

2 cans cream of mushroom soup, 10.5 oz each

1/2 can water

oil

How to Make Pork Chop Potato Casserole

Step 1: First, wash and peel the potatoes.

Step 2: Slice the potatoes into round shapes.

Step 3: Place the sliced potatoes in the bottom of a large casserole dish and sprinkle with salt-and-pepper.

Step 4: Then, with flour coat the pork chops evenly.

Step 5: Place the chops in a large skillet with hot oil and brown on each side.

Step 6: Layer the cooked pork chops over the potatoes.

Step 7: Meanwhile, heat the soup with water.

Step 8: Pour the heated soup on top of the pork chops and potatoes.

Step 9: Then, cover the dish with foil before placing it inside the oven to bake for one and a half hours at 350 degrees.

Pork Chop Potato Casserole

Rebecca Serves: 6 | Prep: 30 Minutes | Cook: 1 Hour 30 Minutes I enjoy this casserole, especially during cold nights. It warms my heart and makes me full. This is… Main Dish Recipes Pork Chop Potato Casserole European Print This

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 large pork chops
• 6 medium potatoes
• all-purpose flour
• 2 cans cream of mushroom soup, 10.5 oz each
• 1/2 can water
• oil

Instructions

Step 1: First, wash and peel the potatoes.

Step 2: Slice the potatoes into round shapes.

Step 3: Place the sliced potatoes in the bottom of a large casserole dish and sprinkle with salt-and-pepper.

Step 4: Then, with flour coat the pork chops evenly.

Step 5: Place the chops in a large skillet with hot oil and brown on each side.

Step 6: Layer the cooked pork chops over the potatoes.

Step 7: Meanwhile, heat the soup with water.

Step 8: Pour the heated soup on top of the pork chops and potatoes.

Step 9: Then, cover the dish with foil before placing it inside the oven to bake for one and a half hours at 350 degrees.

Prep: 15 Min | Cook: 50 Min

This is an amazing pound cake that is not too heavy yet still has the incredible texture and flavor of a pound cake. It is a no brainer, a pretty easy pound cake recipe that you can make any time. This lovely cake is great to serve to guests and super delicious to bring to potlucks and picnics. It is a simple cake – soft with a thick sweet glaze that is perfect with a freshly brewed coffee for breakfast or snacks.

Ingredients

FOR THE CAKE:

1 box Duncan Hines butter recipe cake mix

1 cup of cake flour

1 cup sugar

1 cup sour cream, room temp

1 stick butter, room temp

5 eggs, room temp

1/4 cup oil

1/4 cup water

1 teaspoon vanilla extract

1 teaspoon butter flavoring

1 teaspoon almond extract

FOR THE GLAZE:

2 cups powdered sugar

1/4 cup lemon juice

How to Make Aunt Faye’s Pound Cake

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

Step 2: Generously spray a tube bundt pan with Baker’s Joy.

Step 3: Combine the cake mix, flour, sugar, sour cream, butter, eggs, oil, water, vanilla extract, butter flavoring, and almond extract. Mix until smooth but do not overmix.

Step 4: Transfer the batter into the prepared pan. Place inside the preheated oven and bake for about 55 to 65 minutes until a toothpick inserted in the center comes out clean.

Step 5: Once done, remove the cake from the oven and let it cool for at least 5 minutes before inverting into a serving plate.

Step 6: Meanwhile, make the frosting by combining the powdered sugar and lemon juice. Mix until you reached your desired consistency. Since it is only a glaze, the texture should be like a thick nectar.

Step 7: Glaze the warm cake a little at a time. Use the back of a spoon to spread the glaze to allow it to soak in the cake.

Step 8: Serve the cake either warm or room temperature. Enjoy!

Aunt Faye's Pound Cake

Rebecca Prep: 15 Min | Cook: 50 Min This is an amazing pound cake that is not too heavy yet still has the incredible texture and flavor of a pound cake.… Main Dish Recipes Aunt Faye’s Pound Cake European Print This

Prep Time: 15 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 2.7/5

( 21 voted )

Ingredients

• FOR THE CAKE:
• 1 box Duncan Hines butter recipe cake mix
• 1 cup of cake flour
• 1 cup sugar
• 1 cup sour cream, room temp
• 1 stick butter, room temp
• 5 eggs, room temp
• 1/4 cup oil
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavoring
• 1 teaspoon almond extract
• FOR THE GLAZE:
• 2 cups powdered sugar
• 1/4 cup lemon juice

Instructions

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

Step 2: Generously spray a tube bundt pan with Baker's Joy.

Step 3: Combine the cake mix, flour, sugar, sour cream, butter, eggs, oil, water, vanilla extract, butter flavoring, and almond extract. Mix until smooth but do not overmix.

Step 4: Transfer the batter into the prepared pan. Place inside the preheated oven and bake for about 55 to 65 minutes until a toothpick inserted in the center comes out clean.

Step 5: Once done, remove the cake from the oven and let it cool for at least 5 minutes before inverting into a serving plate.

Step 6: Meanwhile, make the frosting by combining the powdered sugar and lemon juice. Mix until you reached your desired consistency. Since it is only a glaze, the texture should be like a thick nectar.

Step 7: Glaze the warm cake a little at a time. Use the back of a spoon to spread the glaze to allow it to soak in the cake.

Step 8: Serve the cake either warm or room temperature. Enjoy!

This is the best pudding ever! It is more like a cake than a pudding, with an impressively thick and sweetened blueberries topped with an amazing hard sauce that no one can resist. This pudding is insanely delicious and it hits the right spot! A no-fuss pudding cake that will have everyone talking. Excellent to serve with a big scoop of vanilla ice cream or a dollop of whipped cream.

INGREDIENTS

3 tablespoons shortening

1 cup white sugar

1 egg

¾ cup milk

1 ¾ cups all-purpose flour

2 teaspoons baking powder

1 ½ cups blueberries

½ cup pasteurized egg

⅔ cup softened butter

2 cups confectioners’ sugar

1 teaspoon vanilla extract

HOW TO MAKE EASY BLUEBERRY PUDDING CAKE WITH HARD SAUCE

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

Step 2: Then, grease an 8 or 9-inch square baking pan.

Step 3: Place the shortening and sugar in a large bowl. Cream until smooth before adding in the milk. Then, sift in the flour and baking powder. Mix until well combined before folding in the blueberries.

Step 4: Transfer the batter into the prepared pan and evenly spread.

Step 5: Place inside the preheated oven and bake for 50 to 60 minutes or until the toothpick inserted in the middle comes out clean.

Step 6: Put the confectioner’s sugar and butter in a medium bowl. Beat until smooth, then, add in the egg, beating slowly before stirring in the vanilla. Place the sauce inside the fridge to chill until ready to serve.

Step 7: When ready to serve, pour the chilled sauce over the warm pudding. Enjoy!

Notes:

If using frozen blueberries, thaw them first under cold running water in a colander. Wait until the water runs almost clear. Allow the blueberries to drain so it’ll absorb all the moisture.

Be mindful of the baking powder you use, the label should have aluminum-free to avoid tinny or down taste in biscuits or baked goods.

If you have any leftovers, it’ll surely taste way better as it already absorbs all the sauce and flavors from the blueberries.

EASY BLUEBERRY PUDDING CAKE WITH HARD SAUCE

Rebecca This is the best pudding ever! It is more like a cake than a pudding, with an impressively thick and sweetened blueberries topped with an amazing hard sauce that no… Main Dish Recipes EASY BLUEBERRY PUDDING CAKE WITH HARD SAUCE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons shortening
• 1 cup white sugar
• 1 egg
• ¾ cup milk
• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1 ½ cups blueberries
• ½ cup pasteurized egg
• ⅔ cup softened butter
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Instructions

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

Step 2: Then, grease an 8 or 9-inch square baking pan.

Step 3: Place the shortening and sugar in a large bowl. Cream until smooth before adding in the milk. Then, sift in the flour and baking powder. Mix until well combined before folding in the blueberries.

Step 4: Transfer the batter into the prepared pan and evenly spread.

Step 5: Place inside the preheated oven and bake for 50 to 60 minutes or until the toothpick inserted in the middle comes out clean.

Step 6: Put the confectioner's sugar and butter in a medium bowl. Beat until smooth, then, add in the egg, beating slowly before stirring in the vanilla. Place the sauce inside the fridge to chill until ready to serve.

Step 7: When ready to serve, pour the chilled sauce over the warm pudding. Enjoy!

Notes:

If using frozen blueberries, thaw them first under cold running water in a colander. Wait until the water runs almost clear. Allow the blueberries to drain so it'll absorb all the moisture.

Be mindful of the baking powder you use, the label should have aluminum-free to avoid tinny or down taste in biscuits or baked goods.

If you have any leftovers, it'll surely taste way better as it already absorbs all the sauce and flavors from the blueberries.

Prep. time: 15 mins | Additional: 2 hrs| Total: 2 hrs and 15 mins| Servings: 21| Yield: 42 balls

These dough balls remind me of Christmas every time. They look like our Christmas tree decorations but edible. Smooth, creamy, sweet, and delicious.

Christmas is just around the corner. It is almost “ber” month and I am excited to decorate and most of all, I am thrilled with the varieties of treats I can make! I have been hosting this year’s holiday dinner and I have got a planned laid out already. I listed everything from appetizers, desserts, to giveaways. And these Frozen Chocolate Chip Cookie Dough Balls is the perfect giveaway treat for the kids. And I am pretty sure that the grown-ups will be enjoying these as much as the kids.

These dough balls are so simple to make and require only a few readily available ingredients. A fun dessert that you can make all year round and are perfect for everyone! These are freaking delicious, you’ll fight for the last piece!

INGREDIENTS

1 cup butter, softened

1 ½ cups brown sugar, packed

2 teaspoons vanilla extract

1 tablespoons water

2 cups all-purpose flour

¾ cup mini semisweet chocolate chips

¾ cup chopped walnuts, if desired

HOW TO MAKE FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS

Step 1: Place the sour cream, butter, and sugar in a mixing bowl. Add in the vanilla, wafer, flour, chocolate chips, and walnuts if desired. Mix until incorporated.

Step 2: Shape the dough into bite-sized balls. You can use a small scoop of ice cream, too.

Step 3: Put the bite-sized dough on a baking sheet and place inside the fridge to freeze for at least 2 hours until firm.

Step 4: Place the balls in a resealable plastic bag to freeze.

Notes:

Make the dough into smaller or big sizes as you please.

Stick a toothpick into the balls to make a lollipop that is great for parties.

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS ARE THE SUMMER TREAT YOU DESERVE

Rebecca Prep. time: 15 mins | Additional: 2 hrs| Total: 2 hrs and 15 mins| Servings: 21| Yield: 42 balls These dough balls remind me of Christmas every time. They look like our Christmas tree decorations but edible. Smooth, creamy,… Main Dish Recipes FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS ARE THE SUMMER TREAT YOU DESERVE European Print This

Serves: 21 Prep Time: 2 hrs 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup butter, softened
• 1 ½ cups brown sugar, packed
• 2 teaspoons vanilla extract
• 1 tablespoons water
• 2 cups all-purpose flour
• ¾ cup mini semisweet chocolate chips
• ¾ cup chopped walnuts, if desired

Instructions

Step 1: Place the sour cream, butter, and sugar in a mixing bowl. Add in the vanilla, wafer, flour, chocolate chips, and walnuts if desired. Mix until incorporated.

Step 2: Shape the dough into bite-sized balls. You can use a small scoop of ice cream, too.

Step 3: Put the bite-sized dough on a baking sheet and place inside the fridge to freeze for at least 2 hours until firm.

Step 4: Place the balls in a resealable plastic bag to freeze.

Notes:

Make the dough into smaller or big sizes as you please.

Stick a toothpick into the balls to make a lollipop that is great for parties.

Prep time: 15 mins | Cooking: 40 mins | Total: 55 mins | Servings: 8 | Yield: 8 servings

I love potatoes and my favorite way to prepare them is to roast them. Nothing beats a savory oven-roasted red potatoes. And this recipe only takes a heartbeat to prepare. The ingredients are pretty simple, matter of fact, you only need three to make this; dry onion soup mix, red potatoes, and olive oil. This is unquestionably one of the easiest and the most delicious potato dishes I’ve ever had!

As a kid, I never liked potatoes. I didn’t even eat fries! But when I grew older, I realized that I was missing out. I first tasted this delish oven-roasted potatoes at a friend’s. She made me this when I visited her years ago. I was a bit doubtful but I cannot deny how these potatoes looked so enticing. So I grabbed a piece and the rest is history. Point is, these savory, super delicious, and addictive potatoes are so hard to resist. These oven-roasted red potatoes became my favorite in a snap!

INGREDIENTS

1 (1 ounce) envelope dry onion soup mix

2 pounds red potatoes, halved

⅓ cup olive oil

HOW TO MAKE OVEN ROASTED RED POTATOES

Step 1: Prepare the oven. Preheat it to 450 degrees F or 230 degrees C.

Step 2: In a large bowl, combine the soup mix, red potatoes, and olive oil. Toss until the potatoes are fully coated.

Step 3: Transfer the potatoes in a medium baking dish.

Step 4: Place inside the preheated oven and bake for approximately 40 minutes, seldomly stirring.

Note:

For leftovers, place them in an airtight container. It’ll last up to 3 days when frozen. When ready to serve, pop them in the microwave for about 30 to 60 seconds until heated. Serve with some chicken or broccoli for a healthy and complete meal.

Nutrition Facts:

Per Serving: 170.9 calories; 0 mg cholesterol; 316.8 mg sodium; 2.4 g protein; 20.2 g carbohydrates

OVEN ROASTED RED POTATOES

Rebecca Prep time: 15 mins | Cooking: 40 mins | Total: 55 mins | Servings: 8 | Yield: 8 servings I love potatoes and my favorite way to prepare them is to roast them. Nothing beats a savory oven-roasted red… Main Dish Recipes OVEN ROASTED RED POTATOES European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 170.9 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (1 ounce) envelope dry onion soup mix
• 2 pounds red potatoes, halved
• ⅓ cup olive oil

Instructions

Step 1: Prepare the oven. Preheat it to 450 degrees F or 230 degrees C.

Step 2: In a large bowl, combine the soup mix, red potatoes, and olive oil. Toss until the potatoes are fully coated.

Step 3: Transfer the potatoes in a medium baking dish.

Step 4: Place inside the preheated oven and bake for approximately 40 minutes, seldomly stirring.

Note:

For leftovers, place them in an airtight container. It'll last up to 3 days when frozen. When ready to serve, pop them in the microwave for about 30 to 60 seconds until heated. Serve with some chicken or broccoli for a healthy and complete meal.

 

Prep time: 10 mins | Cooking: 10 mins | Additional: 30 mins | Total: 50 mins | Servings: 5 | Yield: 5 servings

A simple salad that is beyond magnificent and goes pretty well with everything! This salad is a no-fuss with a creamy and tangy flavor that I so love! A pretty easy side dish that you can make ahead and can feed the whole town! Perfect for potlucks or picnics. No one can ever say no to this simple yet delicious Macaroni Salad. This has been my go-to for years now and it never fails me. This salad deserves a million stars. A real keeper and everyone’s must-have!

INGREDIENTS

3 cups elbow macaroni

1 ½ cups mayonnaise

⅓ large onion, minced

¼ cup chopped fresh parsley

2 tablespoons prepared yellow mustard

2 teaspoons rice vinegar

1 teaspoon white sugar, or more to taste

¾ teaspoon celery seed

½ teaspoon salt

3 hard-cooked eggs, chopped

HOW TO MAKE MAGNIFICENT MACARONI SALAD

Step 1: Place water and a little salt in a large pot. Bring to boil, then, cook the elbow macaroni for about 8 minutes. stir occasionally until firm and cooked through.

Step 2: When done, rinse the water in cold water and drain.

Step 3: Mix the mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt in a bowl. Mix well until combined before stirring in the macaroni and eggs to coat.

Step 4: Place inside the fridge to chill for at least 30 minutes before serving. Enjoy!

Tip:

Make sure to not overcook the macaroni or else it’ll get mushy and it won’t stand up with the rest of the ingredients. Just cook it al dente. And to obtain that perfect bite like your favorite Italian pasta, follow closely what is written on the box, make sure to observe cooking time, and taste check every minute or so when cooking time almost comes to an end.

Nutrition Facts:

Per Serving: 782.8 calories; 152.3 mg cholesterol; 718.8 mg sodium; 14 g protein; 53.4 g carbohydrates

MAGNIFICENT MACARONI SALAD RECIPE

Rebecca Prep time: 10 mins | Cooking: 10 mins | Additional: 30 mins | Total: 50 mins | Servings: 5 | Yield: 5 servings A simple salad that is beyond magnificent and goes pretty well with everything! This salad is a no-fuss… Main Dish Recipes MAGNIFICENT MACARONI SALAD RECIPE European Print This

Serves: 5 Prep Time: 10 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 782.8 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 3 cups elbow macaroni
• 1 ½ cups mayonnaise
• ⅓ large onion, minced
• ¼ cup chopped fresh parsley
• 2 tablespoons prepared yellow mustard
• 2 teaspoons rice vinegar
• 1 teaspoon white sugar, or more to taste
• ¾ teaspoon celery seed
• ½ teaspoon salt
• 3 hard-cooked eggs, chopped

Instructions

Step 1: Place water and a little salt in a large pot. Bring to boil, then, cook the elbow macaroni for about 8 minutes. stir occasionally until firm and cooked through.

Step 2: When done, rinse the water in cold water and drain.

Step 3: Mix the mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt in a bowl. Mix well until combined before stirring in the macaroni and eggs to coat.

Step 4: Place inside the fridge to chill for at least 30 minutes before serving. Enjoy!

Tip:

Make sure to not overcook the macaroni or else it'll get mushy and it won't stand up with the rest of the ingredients. Just cook it al dente. And to obtain that perfect bite like your favorite Italian pasta, follow closely what is written on the box, make sure to observe cooking time, and taste check every minute or so when cooking time almost comes to an end.

Prep time: 25 mins | Additional: 4 hrs | Total: 4 hrs 25 mins | Servings: 14 | Yield: 1-13×9 inch pan

You all know by now my obsession with no-bakes. Because they are the easiest and the most convenient. A no-fuss and effectual recipe that everyone can make. Like this Eclair Cake. It is not only that this is pretty easy to whip up but it is a superb dessert. And it is everyone’s favorite! I love how simple the ingredients are. And the best part is you can even switch them up! Undoublty a fluffy fun dessert to make with a simple glaze on top.

INGREDIENTS

2 3.5 oz packages instant vanilla pudding mix

1 8 oz container frozen whipped topping, thawed

3 cups of milk

1 16 oz package graham cracker squares

1 16 oz package prepared chocolate frosting

HOW TO MAKE ECLAIR CAKE

Step 1: Place the pudding mix, whipped topping, and milk in a medium bowl. Stir until well combined.

Step 2: Arrange a single layer of graham cracker in the bottom of a 13 x 9 -inch baking dish. Then, evenly spread half of the pudding mixture on top of the crackers. Top the mixture with a second layer of crackers, then, the remaining pudding mixture. Put the last layer of graham over.

Step 3: Add and spread the frosting down to the edges and over the entire cake. Place inside the fridge, covered, to chill for at least 4 hours before serving.

Tips:

For the frosting to be easily applied and spread, freeze the cake first for 30 minutes.

This is a versatile cake. You can switch up the crackers with graham chocolate and even add vanilla pudding. You can also use chocolate or cheesecake pudding in place of the vanilla pudding.

This is a pretty easy cake to prepare but it needs time to set. It is fitting to make this cake a night before you serve it.

This cake’s smooth, fluffy bite complements a hot burger fresh from the grill.

Nutrition Facts:

Per Serving: 394.9 calories; 4.5 g protein; 64.6 g carbohydrates; 4.2 mg cholesterol; 481.2 mg sodium x7

AN ECLAIR CAKE YOU’LL WANNA MAKE AGAIN AND AGAIN

Rebecca Prep time: 25 mins | Additional: 4 hrs | Total: 4 hrs 25 mins | Servings: 14 | Yield: 1-13×9 inch pan You all know by now my obsession with no-bakes. Because they are the easiest and the most… Main Dish Recipes AN ECLAIR CAKE YOU’LL WANNA MAKE AGAIN AND AGAIN European Print This

Serves: 14 Prep Time: 4 hrs 25 mins

Nutrition facts: 394.9 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 3.5 oz packages instant vanilla pudding mix
• 1 8 oz container frozen whipped topping, thawed
• 3 cups of milk
• 1 16 oz package graham cracker squares
• 1 16 oz package prepared chocolate frosting

Instructions

Step 1: Place the pudding mix, whipped topping, and milk in a medium bowl. Stir until well combined.

Step 2: Arrange a single layer of graham cracker in the bottom of a 13 x 9 -inch baking dish. Then, evenly spread half of the pudding mixture on top of the crackers. Top the mixture with a second layer of crackers, then, the remaining pudding mixture. Put the last layer of graham over.

Step 3: Add and spread the frosting down to the edges and over the entire cake. Place inside the fridge, covered, to chill for at least 4 hours before serving.

Tips:

For the frosting to be easily applied and spread, freeze the cake first for 30 minutes.

This is a versatile cake. You can switch up the crackers with graham chocolate and even add vanilla pudding. You can also use chocolate or cheesecake pudding in place of the vanilla pudding.

This is a pretty easy cake to prepare but it needs time to set. It is fitting to make this cake a night before you serve it.

This cake's smooth, fluffy bite complements a hot burger fresh from the grill.