Main Dish Recipes

These amazing potatoes will blow your minds! I have known this recipe since I was a kid. See, my mom is a chef. In her younger years, she used to cook for different kinds of occasions. Birthdays, graduations, and even weddings. This recipe is one of her best sellers. As simple as it is, it was one of the best Potato recipe I have ever tasted. I remember the first time I tasted this. I think it was on my 8th birthday. I remember eating only this instead of the different foods that day. I don’t know but it had an amazing taste to it that I couldn’t stop eating it. That was the day it became my favorite food ever! Give it a try friends and I am 100 percent sure that this will be a part of your list of top foods to eat on pretty much every day! Enjoy!

INGREDIENTS

2 lbs hash browns

1/2 cup butter

2 (10 3/4 ounce) cans condensed cream of chicken soup

1-pint sour cream (or Greek Yogurt)

1/2 teaspoon salt

3/4 cup onion, chopped

1 tablespoon butter

2 cups longhorn cheese, grated, firmly packed

1 1/2 cups corn flakes, crushed

4 tablespoons butter, melted

How to make Wedding Potatoes

Step 1: Place a casserole on the stove and turn the heat to medium. Add in the 1 tablespoon of butter and let it melt. Add in the chopped onions and saute until translucent.

Step 2: Add in all the ingredients except from the 4 tablespoons of butter and cornflakes.

Step 3: Pour the potato mixture into the 9×13-inch baking pan.

Step 4: Mix butter and cornflakes. Spread the mixture on top of the casserole.

Step 5: Place inside the oven and bake for 40 to 50 minutes at 350 degrees F. Once the texture is bubbly, you’re done!

Step 6: Remove from the oven and let it sit on a wire rack.

Step 7: Serve hot and enjoy!

Wedding Potatoes

Rebecca These amazing potatoes will blow your minds! I have known this recipe since I was a kid. See, my mom is a chef. In her younger years, she used to… Main Dish Recipes Wedding Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lbs hash browns
• 1/2 cup butter
• 2 (10 3/4 ounce) cans condensed cream of chicken soup
• 1-pint sour cream (or Greek Yogurt)
• 1/2 teaspoon salt
• 3/4 cup onion, chopped
• 1 tablespoon butter
• 2 cups longhorn cheese, grated, firmly packed
• 1 1/2 cups corn flakes, crushed
• 4 tablespoons butter, melted

Instructions

Step 1: Place a casserole on the stove and turn the heat to medium. Add in the 1 tablespoon of butter and let it melt. Add in the chopped onions and saute until translucent.

Step 2: Add in all the ingredients except from the 4 tablespoons of butter and cornflakes.

Step 3: Pour the potato mixture into the 9x13-inch baking pan.

Step 4: Mix butter and cornflakes. Spread the mixture on top of the casserole.

Step 5: Place inside the oven and bake for 40 to 50 minutes at 350 degrees F. Once the texture is bubbly, you're done!

Step 6: Remove from the oven and let it sit on a wire rack.

Step 7: Serve hot and enjoy!

A perfect stuffing to make an excellent turkey will make or break your Thanksgiving. Worry no more because My Mom’s Perfect Thanksgiving Stuffing got you covered.

INGREDIENTS

1 onion, diced

1 green pepper, diced

1 cup butter

3/4 cup diced celery (celery seed can be used, maybe a teaspoon or so)

2 eggs, beaten

2 cups canned chicken broth

1 16 oz. bag of pepperidge farm herbed seasoned stuffing (is crumbs, not cubes or croutons and is sold in a blue & white bag)

1 16-20 oz. bag soft bread cubes

garlic

poultry seasoning

fresh parsley or dried parsley flakes

1/2 teaspoon oregano

1 Reynolds turkey-sized baking bag

How to make My Mom’s Perfect Thanksgiving Stuffing

Step 1: Place the bag of bread crumbs with the Pepperidge Farm herbed seasoned stuffing into a large bowl and mix well. Set aside.

Step 2: Melt the butter in a frypan over medium-high heat. Saute the onions, green pepper, and celery. Cook until soft and translucent.

Step 3: Carefully pour the melted butter with the vegetables over the bread cubes and crumbs. And Mix in the 2 beaten eggs. Mix until incorporated.

Step 4: Add in a teaspoon of garlic powder, poultry seasoning, 2 tablespoons of dried parsley, and a tablespoon of oregano. Mix until well combined.

Step 5: Pour the chicken broth over the mixture making sure that the stuffing absorbs all of the liquid. You don’t want it though to be downright wet, just a little more than damp to make sure that it doesn’t dry out when baking.

Step 6: Thoroughly mix to make sure that the ingredients are incorporated.

Step 7: Stuff the turkey, make sure to pack both ends tightly but not too tight. Refrigerate any leftover stuffing. You can put the leftover in the oven along with the turkey exactly 45 minutes before the turkey is done for extra stuffing.

Step 8: Rub the softened butter all over the turkey using your fingers until coated. Sprinkle a bit of paprika over the entire turkey.

Step 9: Before you put the turkey inside the baking bag, first put 2 tablespoons of flour inside the bag. Then, push the turkey into the bag, close tightly, and make 3 slits across the top of the bag for ventilation. Place the baking bag with the turkey in it into a roaster pan. Cover and bake. The baking time depends on the size of the turkey you are using.

Cook’s note: Since you are using a baking bag, no basting is required, although, you can baste it still (your choice) one or two times when baking. The baking bag also ut the baking time by 3 or 4 hours to an hour while still holding in the juices and keeping the turkey moist and juicy.

My Mom’s Perfect Thanksgiving Stuffing

Rebecca A perfect stuffing to make an excellent turkey will make or break your Thanksgiving. Worry no more because My Mom’s Perfect Thanksgiving Stuffing got you covered. INGREDIENTS 1 onion, diced… Main Dish Recipes My Mom’s Perfect Thanksgiving Stuffing European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 onion, diced
• 1 green pepper, diced
• 1 cup butter
• 3/4 cup diced celery (celery seed can be used, maybe a teaspoon or so)
• 2 eggs, beaten
• 2 cups canned chicken broth
• 1 16 oz. bag of pepperidge farm herbed seasoned stuffing (is crumbs, not cubes or croutons and is sold in a blue & white bag)
• 1 16-20 oz. bag soft bread cubes
• garlic
• poultry seasoning
• fresh parsley or dried parsley flakes
• 1/2 teaspoon oregano
• 1 Reynolds turkey-sized baking bag

Instructions

Step 1: Place the bag of bread crumbs with the Pepperidge Farm herbed seasoned stuffing into a large bowl and mix well. Set aside.

Step 2: Melt the butter in a frypan over medium-high heat. Saute the onions, green pepper, and celery. Cook until soft and translucent.

Step 3: Carefully pour the melted butter with the vegetables over the bread cubes and crumbs. And Mix in the 2 beaten eggs. Mix until incorporated.

Step 4: Add in a teaspoon of garlic powder, poultry seasoning, 2 tablespoons of dried parsley, and a tablespoon of oregano. Mix until well combined.

Step 5: Pour the chicken broth over the mixture making sure that the stuffing absorbs all of the liquid. You don't want it though to be downright wet, just a little more than damp to make sure that it doesn't dry out when baking.

Step 6: Thoroughly mix to make sure that the ingredients are incorporated.

Step 7: Stuff the turkey, make sure to pack both ends tightly but not too tight. Refrigerate any leftover stuffing. You can put the leftover in the oven along with the turkey exactly 45 minutes before the turkey is done for extra stuffing.

Step 8: Rub the softened butter all over the turkey using your fingers until coated. Sprinkle a bit of paprika over the entire turkey.

Step 9: Before you put the turkey inside the baking bag, first put 2 tablespoons of flour inside the bag. Then, push the turkey into the bag, close tightly, and make 3 slits across the top of the bag for ventilation. Place the baking bag with the turkey in it into a roaster pan. Cover and bake. The baking time depends on the size of the turkey you are using.

Cook's note: Since you are using a baking bag, no basting is required, although, you can baste it still (your choice) one or two times when baking. The baking bag also ut the baking time by 3 or 4 hours to an hour while still holding in the juices and keeping the turkey moist and juicy.

This is the best way to eat potatoes! I have never tasted anything like this before. I am so glad that I tried it out because I never would have known how awesome this recipe is. I only discovered this recipe through a friend. To Maya, thank you for this! I am so excited to share this with you today. Everyone needs to get a bite of this incredible dish so here you go. Enjoy!

INGREDIENTS

8 medium russet potatoes, scrubbed

2 tablespoons olive oil

1 lb bacon, cooked, crumbled, and divided

2 cups sharp cheddar cheese, grated and divided

1/2 cup mayonnaise

1 cup sour cream

6 green onions, sliced and divided

Kosher salt and freshly ground black pepper, to taste

How to make Twice Baked Potato Casserole

Step 1: Ready the oven and preheat to 400 degrees F.

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

Step 3: Rub olive oil all over the potatoes and season with a little salt.

Step 4: Put the greased and season potatoes in the prepared baking dish and place inside the oven. Bake for 45 to 60 minutes. Flip the potatoes halfway to 45 or 60 minutes.

Step 5: Reduce the temperature to 350 degrees F.

Step 6: Remove the potatoes from the oven.

Step 7: Slice the potatoes into small cuts. Put them on a clean large bowl.

Step 8: Pour sour cream and mayonnaise and stir until the potatoes are fully covered.

Step 9: Toss in 3/4 bacon, 3/4 green onion, 1 1/2 cups of cheese. Stir until all ingredients are well combined.

Step 10: Transfer the mixture into the prepared baking dish. Sprinkle the remaining cheese and bacon on top.

Step 11: Cover the baking dish with aluminum foil and place inside the oven. Bake for 20 minutes then remove the cover and bake for another 10 minutes until the cheese is completely melted.

Step 12: Remove from the oven and let it sit on a wire rack. Sprinkle green onions.

Step 13: Serve hot and enjoy!

Twice Baked Potato Casserole

Rebecca This is the best way to eat potatoes! I have never tasted anything like this before. I am so glad that I tried it out because I never would have… Main Dish Recipes Twice Baked Potato Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 8 medium russet potatoes, scrubbed
• 2 tablespoons olive oil
• 1 lb bacon, cooked, crumbled, and divided
• 2 cups sharp cheddar cheese, grated and divided
• 1/2 cup mayonnaise
• 1 cup sour cream
• 6 green onions, sliced and divided
• Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: Ready the oven and preheat to 400 degrees F.

Step 2: Apply cooking spray in a 9x9-inch baking dish.

Step 3: Rub olive oil all over the potatoes and season with a little salt.

Step 4: Put the greased and season potatoes in the prepared baking dish and place inside the oven. Bake for 45 to 60 minutes. Flip the potatoes halfway to 45 or 60 minutes.

Step 5: Reduce the temperature to 350 degrees F.

Step 6: Remove the potatoes from the oven.

Step 7: Slice the potatoes into small cuts. Put them on a clean large bowl.

Step 8: Pour sour cream and mayonnaise and stir until the potatoes are fully covered.

Step 9: Toss in 3/4 bacon, 3/4 green onion, 1 1/2 cups of cheese. Stir until all ingredients are well combined.

Step 10: Transfer the mixture into the prepared baking dish. Sprinkle the remaining cheese and bacon on top.

Step 11: Cover the baking dish with aluminum foil and place inside the oven. Bake for 20 minutes then remove the cover and bake for another 10 minutes until the cheese is completely melted.

Step 12: Remove from the oven and let it sit on a wire rack. Sprinkle green onions.

Step 13: Serve hot and enjoy!

 

Thanksgiving is gonna be awesome with this amazing recipe! Last year I made this and it was a hit! My family, especially my youngest kid, loved it. It was the best thanksgiving and I hope this year would be perfect as well. Anyway, I have listed all the steps you need to follow to achieve perfection. Enjoy and advanced Happy Thanksgiving!

INGREDIENTS

1 oven roasting bag, 19×23 ½-inch

1 turkey (8 to 24-pounds), thawed, giblets and neck removed, rinsed and dried

2 tablespoons butter, melted

1 large onion, quartered

4 – 6 cloves garlic, peeled

3 carrots, peeled and cut into 1-inch pieces

1 tablespoon all-purpose flour

1 tablespoon coarse salt

1 teaspoon black pepper

1 teaspoon poultry seasoning

1 teaspoon paprika

½ teaspoon crushed red pepper flakes

½ teaspoon ground ginger

1 teaspoon dried thyme

How To Cook A Turkey In A Roasting Bag

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

Step 2: Combine dried thyme, ground ginger, crushed red pepper flakes, paprika, poultry seasoning, salt, and pepper in a medium bowl. Stir until well-mixed.

Step 3: Add flour in the roasting bag then put the bag in a big 2-inch roasting pan.

Step 4: Add in the garlic cloves, sliced carrot, and onion wedges inside the roasting bag.

Step 5: Spread butter on the turkey then rub seasoning mix all over the turkey.

Step 6: Put the coated turkey inside the roasting bag on top of the carrots and onions.

Step 7: Close the roasting bag and cook in twine then slit 4 or 6 holes on the roasting bag.

Step 8: Place the roasting pan inside the oven and bake. Bake time depends on the weight of the turkey as I have listed below.

Step 9: Check if the turkey reaches 180 degrees F on the thickest portion of the thigh part and remove it from the oven. Let it sit inside the bag for 15 minutes for the turkey to incorporate all the juices.

Step 10: Carve the turkey and serve! Enjoy!

Use a carving fork to lift turkey from bag and transfer to a carving board. Carve and enjoy!

Turkey Cooking Time:

1 1/2-2 hours – 8-12 lb turkey
2-2 1/2 hours  12-16 lb turkey
2 1/2-3 hours – 16-20 lb turkey
3-3 1/2 hours – 20-24 lb turkey

How To Cook A Turkey In A Roasting Bag

Rebecca Thanksgiving is gonna be awesome with this amazing recipe! Last year I made this and it was a hit! My family, especially my youngest kid, loved it. It was the… Main Dish Recipes How To Cook A Turkey In A Roasting Bag European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 oven roasting bag, 19×23 ½-inch
• 1 turkey (8 to 24-pounds), thawed, giblets and neck removed, rinsed and dried
• 2 tablespoons butter, melted
• 1 large onion, quartered
• 4 - 6 cloves garlic, peeled
• 3 carrots, peeled and cut into 1-inch pieces
• 1 tablespoon all-purpose flour
• 1 tablespoon coarse salt
• 1 teaspoon black pepper
• 1 teaspoon poultry seasoning
• 1 teaspoon paprika
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon ground ginger
• 1 teaspoon dried thyme

Instructions

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

Step 2: Combine dried thyme, ground ginger, crushed red pepper flakes, paprika, poultry seasoning, salt, and pepper in a medium bowl. Stir until well-mixed.

Step 3: Add flour in the roasting bag then put the bag in a big 2-inch roasting pan.

Step 4: Add in the garlic cloves, sliced carrot, and onion wedges inside the roasting bag.

Step 5: Spread butter on the turkey then rub seasoning mix all over the turkey.

Step 6: Put the coated turkey inside the roasting bag on top of the carrots and onions.

Step 7: Close the roasting bag and cook in twine then slit 4 or 6 holes on the roasting bag.

Step 8: Place the roasting pan inside the oven and bake. Bake time depends on the weight of the turkey as I have listed below.

Step 9: Check if the turkey reaches 180 degrees F on the thickest portion of the thigh part and remove it from the oven. Let it sit inside the bag for 15 minutes for the turkey to incorporate all the juices.

Step 10: Carve the turkey and serve! Enjoy!

Use a carving fork to lift turkey from bag and transfer to a carving board. Carve and enjoy!

Turkey Cooking Time:

1 1/2-2 hours - 8-12 lb turkey
2-2 1/2 hours  12-16 lb turkey
2 1/2-3 hours - 16-20 lb turkey
3-3 1/2 hours - 20-24 lb turkey

Imagine how good these cinnamon sugared pecans taste? And the smell when they are in the oven is heaven! Gosh, they are wonderful, delicious, and the easiest and quickest to make. A real handy to make a bunch for later snacking and for everybody! This is my favorite treat, satisfy my sweet tooth in a nutty way, and my go-to midday snack. All you need are some simple ingredients, toss them together, bake, and voilà you got yourself a sweet, cinnamon-spiced, and perfectly chewy coated pecans.

Who would have thought that such a simple treat can be so awesome and addictive? I love pecans even when I was a child. Everything with pecans I try to copy and this is one of those recipes that I have been keeping all these years. Not only that it is so easy and quick to make but this treat is so tempting, the taste and the smell are so irresistible. The cinnamon caramel coating is insanely good. Although you can use almonds, I prefer pecans more because they are more delicate and have more cracks and crevices for the sugar mixture to coat. This is a simple, mouthwatering treat that everyone can make.

INGREDIENTS

1 egg white

4 cups pecans

1/2 cup white sugar

2 teaspoons ground cinnamon

1/2 teaspoon salt

How to make Cinnamon Sugared Pecans

Step 1: Prepare the oven. Preheat it to 325 degrees F or 165 degrees C.

Step 2: In a large bowl, beat the egg white using an electric mixer until foamy.

Step 3: Stir in the pecans until they are thoroughly coated.

Step 4: In another bowl, place the sugar, cinnamon, and salt. Mix until well combined.

Step 5: Add in the pecans and mix until well coated.

Step 6: Pour and evenly spread the coated pecans onto the baking sheet.

Step 7: Place inside the preheated oven and bake for about 25 minutes or until crisp and fragrant.

Cinnamon Sugared Pecans

Rebecca Imagine how good these cinnamon sugared pecans taste? And the smell when they are in the oven is heaven! Gosh, they are wonderful, delicious, and the easiest and quickest to… Main Dish Recipes Cinnamon Sugared Pecans European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 egg white
• 4 cups pecans
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt

Instructions

Step 1: Prepare the oven. Preheat it to 325 degrees F or 165 degrees C.

Step 2: In a large bowl, beat the egg white using an electric mixer until foamy.

Step 3: Stir in the pecans until they are thoroughly coated.

Step 4: In another bowl, place the sugar, cinnamon, and salt. Mix until well combined.

Step 5: Add in the pecans and mix until well coated.

Step 6: Pour and evenly spread the coated pecans onto the baking sheet.

Step 7: Place inside the preheated oven and bake for about 25 minutes or until crisp and fragrant.

Grandma’s Homemade Potato Soup is super comforting, the easiest and the tastiest you’ll ever sink your spoon into. It is satisfying and the best homemade potato soup.

There are also a lot of variation you will enjoy:

Potato Soup with Cajun Sauce: Slice into 1-inch pieces a one pound andouille sausage. Cook in oil until browned and set aside.

Cheesy Ham and Potato Soup: Add 2 cups of smoked ham into the cubed potatoes. Stir in 1 1/2 cups of shredded cheddar cheese just before serving and cook until melted.

Instant Pot or Electronic Pressure Cooker: Prepare the potatoes as instructed and set aside. Meanwhile, melt the butter, then, add in the potato mixture and toss to coat. Pour just enough water or chicken broth plus an inch to cover the potatoes. Gradually stir in half of the milk and cover to cook on high for 10 minutes. After 10 minutes, let the pressure release and open the pot to mash the potatoes. Stir in the rest of the milk and add the chicken broth or water as needed to reach your desired consistency. Garnish with cheese.

So there you go. Choose whatever variation works for you, either way, it is going to be amazing!

INGREDIENTS

2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)

1/2 cup of chopped sweet onion

1/2 cup chopped celery

3 tablespoons all-purpose flour

Kosher salt and freshly cracked black pepper, to taste

1/4 to 1/2 cup (1/2 to 1 stick) salted butter

Water to cover

1 (12 ounce) can evaporated milk

Shredded cheese, for garnish, optional

How to make Grandma’s Homemade Potato Soup

Step 1: Mix the potatoes, onion, celery, flour, salt, and pepper for 10 minutes and set aside.

Step 2: Melt the butter in a soup pot or Dutch oven. Then, add in the potato mixture and stir until coated thoroughly. Pour enough water just to cover the potatoes, heat, and bring to a boil. Once boiling, stir in the milk and reduce to a simmer. Cook uncovered while stirring occasionally for 25 to 30 minutes or until the potatoes are soft. Adjust according to taste and continue to cook, uncovered, until you reach your desired consistency.

Step 3: Garnish with shredded cheese. Serve immediately. Enjoy!

Cook’s Notes: If you want your potatoes less chunky, you can use an immersion blender or potato masher to puree the potatoes. You can also use some green onions. Even garnish it with crumbled bacon for that extra crunch and flavor.

Grandma’s Homemade Potato Soup

Rebecca Grandma’s Homemade Potato Soup is super comforting, the easiest and the tastiest you’ll ever sink your spoon into. It is satisfying and the best homemade potato soup. There are also… Main Dish Recipes Grandma’s Homemade Potato Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
• 1/2 cup of chopped sweet onion
• 1/2 cup chopped celery
• 3 tablespoons all-purpose flour
• Kosher salt and freshly cracked black pepper, to taste
• 1/4 to 1/2 cup (1/2 to 1 stick) salted butter
• Water to cover
• 1 (12 ounce) can evaporated milk
• Shredded cheese, for garnish, optional

Instructions

Step 1: Mix the potatoes, onion, celery, flour, salt, and pepper for 10 minutes and set aside.

Step 2: Melt the butter in a soup pot or Dutch oven. Then, add in the potato mixture and stir until coated thoroughly. Pour enough water just to cover the potatoes, heat, and bring to a boil. Once boiling, stir in the milk and reduce to a simmer. Cook uncovered while stirring occasionally for 25 to 30 minutes or until the potatoes are soft. Adjust according to taste and continue to cook, uncovered, until you reach your desired consistency.

Step 3: Garnish with shredded cheese. Serve immediately. Enjoy!

Cook’s Notes: If you want your potatoes less chunky, you can use an immersion blender or potato masher to puree the potatoes. You can also use some green onions. Even garnish it with crumbled bacon for that extra crunch and flavor.

I woke up today feeling under the weather. Man, the weather is darn crazy these past few days. Just like yesterday, when I stepped out of the house the sun was burning and then it suddenly rained. When I woke up earlier I was so weak to even stand up, but hey the husband is here so he prepared my favorite. Homemade Sloppy Joes! This beauty cheered me up like crazy! The sweet and savory combination is insanely good, messy but satisfying. My husband nailed it! Not too sweet, not too spicy, just perfectly balanced Sloppy Joes to cheer me up! This homemade sloppy joe is the best in history! Mouthwatering and super delicious!

INGREDIENTS

1 tablespoon butter

1 teaspoon olive oil

1 lb. ground beef

1/3 green bell pepper, minced

1/2 large yellow onion, minced

3 cloves garlic, minced

1 tablespoon tomato paste

2/3 cup ketchup

1/3 cup water

1 tablespoon brown sugar

1 teaspoon yellow mustard

3/4 teaspoon chili powder

1/2 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes (optional)

1/4 teaspoon black pepper

dash of hot sauce (optional)

HOW TO MAKE HOMEMADE SLOPPY JOES

Step 1: In a large skillet, melt the butter over medium-high heat. Add in the beef, break it into crumbles, and cook for about 5 minutes until browned. Drain any excess fat.

Step 2: Saute the onion and bell pepper in the same skillet for 2 to 3 minutes until tender. Then, add in the garlic and cook for 30 seconds until fragrant. Put the beef back into the skillet and pour the tomato paste. Stir until incorporated.

Step 3: Stir in the ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes, and black pepper. Mix the ingredients until well combined.

Step 4: Cook for 10 to 15 minutes over medium heat or until the mixture reached your desired consistency. Once done, remove from the heat and serve immediately with toasted buns. Enjoy!

HOMEMADE SLOPPY JOES

Rebecca I woke up today feeling under the weather. Man, the weather is darn crazy these past few days. Just like yesterday, when I stepped out of the house the sun… Main Dish Recipes HOMEMADE SLOPPY JOES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon butter
• 1 teaspoon olive oil
• 1 lb. ground beef
• 1/3 green bell pepper, minced
• 1/2 large yellow onion, minced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2/3 cup ketchup
• 1/3 cup water
• 1 tablespoon brown sugar
• 1 teaspoon yellow mustard
• 3/4 teaspoon chili powder
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon black pepper
• dash of hot sauce (optional)

Instructions

Step 1: In a large skillet, melt the butter over medium-high heat. Add in the beef, break it into crumbles, and cook for about 5 minutes until browned. Drain any excess fat.

Step 2: Saute the onion and bell pepper in the same skillet for 2 to 3 minutes until tender. Then, add in the garlic and cook for 30 seconds until fragrant. Put the beef back into the skillet and pour the tomato paste. Stir until incorporated.

Step 3: Stir in the ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes, and black pepper. Mix the ingredients until well combined.

Step 4: Cook for 10 to 15 minutes over medium heat or until the mixture reached your desired consistency. Once done, remove from the heat and serve immediately with toasted buns. Enjoy!

A traditional Southern dessert that is commonly served during Thanksgiving or Christmas. This Sweet Potato Pie is a favorite among families, and is often served in place of pumpkin pie. Both pies are amazing, similar, but I prefer potato pie the most. It has a little more texture from the fresh potatoes used and a mildly spiced, perfectly sweetened, browned butter sweet potato pie filling. And the flaky, buttery pie crust is great. It is a healthy and delicious dessert compared to canned pumpkin. We like to serve it with either a dollop of sweetened whipped cream on top or a toasted homemade marshmallow topping. My kids love this sweet potato pie so much, so I make it more often. A dessert this good deserves a spot to our regular dessert menu not only for social occasions. This sweet potato pie is to die for!

INGREDIENTS

1 (1 pound) sweet potato

1/2 cup butter, softened

1 cup white sugar

1/2 cup milk

2 eggs

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 (9 inch) unbaked pie crust

How to make Sweet Potato Pie

Step 1: Put the sweet potatoes in the pot with skin on and boil for 40 to 50 minutes or until tender. Once done, run cold water over the potatoes and carefully remove the skin.

Step 2: Mash the cooked sweet potato in a bowl. Add in the butter and use a mixer to mix well.

Step 3: Mix in the sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat the mixture on medium speed until smooth.

Step 4: Then, pour into an unbaked pie crust.

Step 5: Place inside the oven and bake at 350 degrees F or 175 degrees C for about 55 to 60 minutes. It is done when the knife inserted in the middle comes out clean.

Step 6: Remove from the oven. The pie will puff up like a souffle but it will sink once the pie cools down.

Sweet Potato Pie

Rebecca A traditional Southern dessert that is commonly served during Thanksgiving or Christmas. This Sweet Potato Pie is a favorite among families, and is often served in place of pumpkin pie.… Main Dish Recipes Sweet Potato Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Instructions

Step 1: Put the sweet potatoes in the pot with skin on and boil for 40 to 50 minutes or until tender. Once done, run cold water over the potatoes and carefully remove the skin.

Step 2: Mash the cooked sweet potato in a bowl. Add in the butter and use a mixer to mix well.

Step 3: Mix in the sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat the mixture on medium speed until smooth.

Step 4: Then, pour into an unbaked pie crust.

Step 5: Place inside the oven and bake at 350 degrees F or 175 degrees C for about 55 to 60 minutes. It is done when the knife inserted in the middle comes out clean.

Step 6: Remove from the oven. The pie will puff up like a souffle but it will sink once the pie cools down.

 

Nothing beats a homemade cookie like these Zesty Lemon Cream Cheese Cookies that are super amazing, tangy, insanely delicious, and fresh!

INGREDIENTS

For the Cookies

2 1/2 cups all-purpose flour

1 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup cream cheese, room temperature

1/4 cup lemon juice

1 large egg, room temperature

1 1/2 tablespoons lemon zest

2 teaspoons cornstarch

1 teaspoon vanilla extract

1 teaspoon baking soda

1/4 teaspoon salt

For the Icing

3/4 cup powdered sugar

1/2 tablespoon milk

1/2 tablespoon lemon juice

How to make Zesty Lemon Cream Cheese Cookies

Step 1: Place the butter and cream cheese in a large bowl. Cream until smooth.

Step 2: Add in the sugar and beat until creamy.

Step 3: Whisk in the egg, followed by the vanilla extract and beat for 5 to 6 minutes or until lightened and fluffy.

Step 4: Combine the flour, lemon zest, cornstarch, baking soda, and salt in a medium bowl.

Step 5: Add the flour to the cream cheese mixture alternately with the lemon juice. When adding begin an end with the dry ingredients.

Step 6: Mix the mixture until a rough dough forms. Add a little more four if needed so the dough isn’t sticky.

Step 7: Use a plastic wrap to cover the Doug with. Place inside the fridge and chill for an hour or two.

Step 8: Prepare the oven. Preheat it to 350 degrees F.

Step 9: With a parchment paper, line two baking sheets. Scoop the dough and roll between your hands to create a ball. Transfer the balls onto the prepared baking sheets.

Step 10: Place inside the preheated oven and bake for 10 to 20 minutes or until the edges started to brown and pulling away from the baking sheets.

Step 11: Once done. remove from the oven and cool.

Step 12: For the icing, whisk the powdered sugar, milk, and lemon juice until smooth. Control how thick you like your icing by either adding more or less powdered sugar.

Step 13: Drizzle the icing over the cooled cookies and let them set.

Zesty Lemon Cream Cheese Cookies

Rebecca Nothing beats a homemade cookie like these Zesty Lemon Cream Cheese Cookies that are super amazing, tangy, insanely delicious, and fresh! INGREDIENTS For the Cookies 2 1/2 cups all-purpose flour… Main Dish Recipes Zesty Lemon Cream Cheese Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cookies
• 2 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup cream cheese, room temperature
• 1/4 cup lemon juice
• 1 large egg, room temperature
• 1 1/2 tablespoons lemon zest
• 2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• For the Icing
• 3/4 cup powdered sugar
• 1/2 tablespoon milk
• 1/2 tablespoon lemon juice

Instructions

Step 1: Place the butter and cream cheese in a large bowl. Cream until smooth.

Step 2: Add in the sugar and beat until creamy.

Step 3: Whisk in the egg, followed by the vanilla extract and beat for 5 to 6 minutes or until lightened and fluffy.

Step 4: Combine the flour, lemon zest, cornstarch, baking soda, and salt in a medium bowl.

Step 5: Add the flour to the cream cheese mixture alternately with the lemon juice. When adding begin an end with the dry ingredients.

Step 6: Mix the mixture until a rough dough forms. Add a little more four if needed so the dough isn't sticky.

Step 7: Use a plastic wrap to cover the Doug with. Place inside the fridge and chill for an hour or two.

Step 8: Prepare the oven. Preheat it to 350 degrees F.

Step 9: With a parchment paper, line two baking sheets. Scoop the dough and roll between your hands to create a ball. Transfer the balls onto the prepared baking sheets.

Step 10: Place inside the preheated oven and bake for 10 to 20 minutes or until the edges started to brown and pulling away from the baking sheets.

Step 11: Once done. remove from the oven and cool.

Step 12: For the icing, whisk the powdered sugar, milk, and lemon juice until smooth. Control how thick you like your icing by either adding more or less powdered sugar.

Step 13: Drizzle the icing over the cooled cookies and let them set.

A quick and easy, last-minute dessert to serve the crowd with. These amazing Cherry Bars have a buttery crumb crust that is topped with an insanely delicious cherry pie filling and drizzled with sweet vanilla glaze. Your guest will surely be impressed. They will never realize how simple this is to make. These bars are loaded with cherry flavor, and they are not only satisfying but are pleasing to the eyes, too. I love cherries, and this is a hit for me. A mouthwatering 5-star dessert that will satisfy your sweet tooth.

INGREDIENTS

For the Bars

1 1/2 cups butter, softened

3 cups granulated sugar

1 1/2 teaspoons salt

5 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

5 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

2 cans (21 oz.) cherry pie filling

For the Glaze

1 cup confectioner’s sugar

3 tablespoons milk

HOW TO MAKE CHERRY BARS

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

Step 2: Use an aluminum foil to line a 12 x 17-inch jelly roll pan. Then, spray with a nonstick spray and set aside.

Step 3: Place the butter and sugar in a bowl. Cream using your hand mixer for 1 to 2 minutes.

Step 4: Stir in the salt, eggs, vanilla, and the almond flavorings until incorporated.

Step 5: Add in the flour and baking soda. Beat until just combined. Make sure to reserve 1 3/4 cups of dough.

Step 6: With the remaining dough, spread it and press into the prepared baking pan. Then, top it with the cherry pie filling.

Step 7: Tear the reserved batter into small pieces and place over the cherry filling.

Step 8: Place inside the preheated oven and bake for 50 to 60 minutes or until golden brown.

Step 9: Once done, remove from the oven and put the pan on a wire rack to cool.

Step 10: Meanwhile, to make the glaze, whisk the confectioner’s’ sugar and milk until smooth.

Step 11: Drizzle the glaze over the cooled bar and cut it into 35 square pieces before serving. Enjoy!

CHERRY BARS FOR A CROWD

Rebecca A quick and easy, last-minute dessert to serve the crowd with. These amazing Cherry Bars have a buttery crumb crust that is topped with an insanely delicious cherry pie filling… Main Dish Recipes CHERRY BARS FOR A CROWD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Bars
• 1 1/2 cups butter, softened
• 3 cups granulated sugar
• 1 1/2 teaspoons salt
• 5 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 5 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 cans (21 oz.) cherry pie filling
• For the Glaze
• 1 cup confectioner’s sugar
• 3 tablespoons milk

Instructions

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

Step 2: Use an aluminum foil to line a 12 x 17-inch jelly roll pan. Then, spray with a nonstick spray and set aside.

Step 3: Place the butter and sugar in a bowl. Cream using your hand mixer for 1 to 2 minutes.

Step 4: Stir in the salt, eggs, vanilla, and the almond flavorings until incorporated.

Step 5: Add in the flour and baking soda. Beat until just combined. Make sure to reserve 1 3/4 cups of dough.

Step 6: With the remaining dough, spread it and press into the prepared baking pan. Then, top it with the cherry pie filling.

Step 7: Tear the reserved batter into small pieces and place over the cherry filling.

Step 8: Place inside the preheated oven and bake for 50 to 60 minutes or until golden brown.

Step 9: Once done, remove from the oven and put the pan on a wire rack to cool.

Step 10: Meanwhile, to make the glaze, whisk the confectioner's’ sugar and milk until smooth.

Step 11: Drizzle the glaze over the cooled bar and cut it into 35 square pieces before serving. Enjoy!