Main Dish Recipes

Bundt cakes are very pretty and easy to make just like this Italian Cream Bundt Cake. The mixture of coconut, pecans, and cream cheese is plain irresistible. It’s a fantastic cake, one of the favorites that I usually serve when I have guests coming over. This never disappoints, gorgeous, and delicious!

INGREDIENTS

FOR THE CAKE:

1 cup chopped pecans

1 cup sweetened shredded coconut

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

4 large eggs

1 teaspoon vanilla extract

1 cup milk

FOR THE GLAZE:

4 ounces cream cheese, at room temperature

1 cup confectioners’ sugar, sifted

1/2 teaspoon vanilla extract

2 to 3 tablespoons milk

HOW TO MAKE ITALIAN CREAM BUNDT CAKE

TO MAKE THE CAKE:

Prepare the oven. Preheat it to 350 degrees F. Then, line with parchment paper or aluminum foils your baking sheet and grease well a 10 or 20 cup bundt pan.

In a single layer, evenly spread the pecans and coconut on the baking sheet. Place inside the oven and bake for 10 to 15 minutes, while frequently stirring. Cook until the coconut is lightly browned, then, set aside to cool.

In a bowl, whisk the flour, baking powder, and salt. Set aside.

Beat using an electric meter on medium speed the butter, sugar, and brown sugar, When the mixture is light and fluffy, add in the eggs one at a time. Make sure to mix well after each addition, then, mix in the vanilla.

Before adding the flour mixture, reduce first the speed of the mixer to low. Add in three portions, alternating with two portions of milk. Mix until incorporated.

Set aside two tablespoons each of toasted pecans and coconut for garnish.

Stir in the remaining pecans and coconut into the cake batter.

Pour and spread evenly the cake batter into the prepared bundt pan. Place inside the oven and bake for about 50 to 60 minutes. Insert a toothpick in the middle of the cake, when it comes out clean it is done.

Remove from the oven and cool in the pan for 20 minutes.

After the cake is slightly cooled, transfer the cake to a serving plate by carefully flipping it. Cool completely.

TO MAKE THE GLAZE:

Beat with an electric mixer on medium speed the cream cheese, confectioners’ sugar, and vanilla until smooth and well combined.

Mix in 2 tablespoons of milk. Make sure to add more milk a portion at a time if needed to reach your desired consistency. The ideal consistency is thick but still be pourable.

Dump the glaze over the cooled cake and garnish with reserved pecans and coconut. Enjoy!

ITALIAN CREAM BUNDT CAKE

Rebecca Bundt cakes are very pretty and easy to make just like this Italian Cream Bundt Cake. The mixture of coconut, pecans, and cream cheese is plain irresistible. It’s a fantastic… Main Dish Recipes ITALIAN CREAM BUNDT CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE CAKE:
• 1 cup chopped pecans
• 1 cup sweetened shredded coconut
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• FOR THE GLAZE:
• 4 ounces cream cheese, at room temperature
• 1 cup confectioners’ sugar, sifted
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons milk

Instructions

TO MAKE THE CAKE:

Prepare the oven. Preheat it to 350 degrees F. Then, line with parchment paper or aluminum foils your baking sheet and grease well a 10 or 20 cup bundt pan.

In a single layer, evenly spread the pecans and coconut on the baking sheet. Place inside the oven and bake for 10 to 15 minutes, while frequently stirring. Cook until the coconut is lightly browned, then, set aside to cool.

In a bowl, whisk the flour, baking powder, and salt. Set aside.

Beat using an electric meter on medium speed the butter, sugar, and brown sugar, When the mixture is light and fluffy, add in the eggs one at a time. Make sure to mix well after each addition, then, mix in the vanilla.

Before adding the flour mixture, reduce first the speed of the mixer to low. Add in three portions, alternating with two portions of milk. Mix until incorporated.

Set aside two tablespoons each of toasted pecans and coconut for garnish.

Stir in the remaining pecans and coconut into the cake batter.

Pour and spread evenly the cake batter into the prepared bundt pan. Place inside the oven and bake for about 50 to 60 minutes. Insert a toothpick in the middle of the cake, when it comes out clean it is done.

Remove from the oven and cool in the pan for 20 minutes.

After the cake is slightly cooled, transfer the cake to a serving plate by carefully flipping it. Cool completely.

TO MAKE THE GLAZE:

Beat with an electric mixer on medium speed the cream cheese, confectioners’ sugar, and vanilla until smooth and well combined.

Mix in 2 tablespoons of milk. Make sure to add more milk a portion at a time if needed to reach your desired consistency. The ideal consistency is thick but still be pourable.

Dump the glaze over the cooled cake and garnish with reserved pecans and coconut. Enjoy!

This is one of my favorite side dishes. It is a great alternative to my usual baked potato side dish. It’s easy to put together, and can be adjusted depends on how you like it. For some, they make these with either heavy cream or half-and-half to make this dish more creamy but what I normally use is skim milk. Well, if you will ask me there is not that much of a difference, still it’s creamy and delicious! This creamed peas and potatoes are for everybody, for the kids, grown-ups, even babies! And this is inexpensive and has health benefits, too. For those who don’t know, potatoes are rich in potassium and high in fiber, which helps lower cholesterol and decreases the risk of heart disease. Which makes this the perfect side dish to serve for those we love.

INGREDIENTS

2 large potatoes (or several small new potatoes)

2 tablespoons butter

2 tablespoons flour

1 cup cream

1 cup milk

3 cups fresh shelled peas or frozen

1 1/2 teaspoons chicken bouillon granules

pepper to taste

How to make Creamed Peas and Potatoes

Step 1: If using a fresh potato, boil them until tender. However, if using regular potatoes, peel and cut them into 1 1/2-inch cube. Then, boil into salted water until tender.

Step 2: To prepare the basic white sauce, start by melting the butter in a 2-quart pan. Once melted, whisk in the flour, cream, and milk. Continue cooking over medium heat while whisking until thick and smooth.

Step 3: Use a wooden spoon to stir the chicken bullion and peas, and cook until heated through.

Step 4: Check the potatoes, once they are tender, drain them and add them into the white sauce. Sprinkle with pepper (if desired). Make sure to not overcook so the peas will not be soggy and will remain crisp.

Step 5: Serve immediately. If there are any leftovers, add some milk to it when you reheat the dish because leftovers get moderately thick.

Creamed Peas and Potatoes

Rebecca This is one of my favorite side dishes. It is a great alternative to my usual baked potato side dish. It’s easy to put together, and can be adjusted depends… Main Dish Recipes Creamed Peas and Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 large potatoes (or several small new potatoes)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup cream
• 1 cup milk
• 3 cups fresh shelled peas or frozen
• 1 1/2 teaspoons chicken bouillon granules
• pepper to taste

Instructions

Step 1: If using a fresh potato, boil them until tender. However, if using regular potatoes, peel and cut them into 1 1/2-inch cube. Then, boil into salted water until tender.

Step 2: To prepare the basic white sauce, start by melting the butter in a 2-quart pan. Once melted, whisk in the flour, cream, and milk. Continue cooking over medium heat while whisking until thick and smooth.

Step 3: Use a wooden spoon to stir the chicken bullion and peas, and cook until heated through.

Step 4: Check the potatoes, once they are tender, drain them and add them into the white sauce. Sprinkle with pepper (if desired). Make sure to not overcook so the peas will not be soggy and will remain crisp.

Step 5: Serve immediately. If there are any leftovers, add some milk to it when you reheat the dish because leftovers get moderately thick.

Nothing beats a fine tasting meal when you are the one that made it! Today’s recipe will make you crave once you tasted it. For me, it started as an ordinary dish. Little did I know that it was gonna be one of the best food I have ever tasted. I’m not kidding you. This Smoked Sausage and Potato Bake has become the most requested food in my home. My kids love it! Just the aroma coming out of the oven will make your mouth water. The smell of butter and smoked sausage are the best! Don’t forget about the oregano and basil. Oh man, I can smell right now. By the way, I’m waiting for it to be done. I’m about 10 minutes away from enjoying this delightful dish. If you have all these recipes, It’s your lucky day! Another good thing about this recipe is that you only need to follow four easy steps! Yeah, that’s four!

Simple, easy, and yummy! I sometimes make this with veggies, carrots, zucchini, broccoli, and some cheese over the top, it goes well with the seasonings. Give it a try, you will love it!

Ingredients

1 package of sliced Eckrich skinless smoked sausage

8 quartered Yukon gold potatoes

1 diced green pepper

1 diced yellow pepper

2 tablespoons of butter

1 teaspoon of oregano

1 teaspoon of basil

½ teaspoon of black pepper

2 teaspoon of olive oil

How to make Smoked Sausage and Potato Bake

Step 1: Ready the oven and preheat to 375 degrees.

Step 2: Prepare the sausages, peppers, and potatoes and arrange them neatly on the bottom part of a pan. Add olive oil so the seasonings will stick nicely to the ingredients. Season with butter, oregano, basil, and black pepper.

Step 3: Cover the pan and place in the oven. Bake at 375 degrees for 40 to 50 minutes.

Step 4: Remove from the oven and serve hot. Enjoy!

Smoked Sausage and Potato Bake

Rebecca Nothing beats a fine tasting meal when you are the one that made it! Today’s recipe will make you crave once you tasted it. For me, it started as an… Main Dish Recipes Smoked Sausage and Potato Bake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package of sliced Eckrich skinless smoked sausage
• 8 quartered Yukon gold potatoes
• 1 diced green pepper
• 1 diced yellow pepper
• 2 tablespoons of butter
• 1 teaspoon of oregano
• 1 teaspoon of basil
• ½ teaspoon of black pepper
• 2 teaspoon of olive oil

Instructions

Step 1: Ready the oven and preheat to 375 degrees.

Step 2: Prepare the sausages, peppers, and potatoes and arrange them neatly on the bottom part of a pan. Add olive oil so the seasonings will stick nicely to the ingredients. Season with butter, oregano, basil, and black pepper.

Step 3: Cover the pan and place in the oven. Bake at 375 degrees for 40 to 50 minutes.

Step 4: Remove from the oven and serve hot. Enjoy!

Looking for the best homemade Mac and Cheese recipe? Well, look no more as this is the best there is! It’s easy to follow and a no-fuss – you’ll have an outrageously cheesy, super creamy, and scrumptious Mac and cheese on your dinner table in no time! I’ve been a fan of Mac and Cheese ever since I was little that is why I was extremely happy when I stumbled upon this recipe. It changed everything! This is a real keeper I assure you that. If you love cheesy recipes as I do, then this is for you!

Ingredients

12 ounces dry macaroni

1/4 cup of butter

1/4 cup of flour

1 1/2 cups of milk

1 cup light cream about 10-12% MF

1/2 teaspoons of dry mustard powder

1 teaspoon of onion powder

salt and pepper to taste

1 can condensed cream of cheddar soup, optional

4 cups of sharp cheddar, divided

1/2 cup of fresh parmesan cheese

How to make Mac n Cheese

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: According to package instruction, cook the macaroni. Once cooked, drain and run under cold water.

Step 3: In a large saucepan, melt the butter over medium heat.

Step 4: Mix in the flour and cook for another 2 minutes while stirring.

Step 5: Slowly whisk in the cream, milk, mustard powder, onion powder, salt, and pepper.

Step 6: Continue to cook and stir over medium heat until thickened.

Step 7: Then, remove from the heat and stir in the parmesan cheese and 3 cups of cheddar cheese until melted.

Step 8: You can add soup if desired. And toss in the cheese sauce and cooked macaroni.

Step 9: Carefully pour into the greased 9 x 13-inch pan. And top with remaining cheese.

Step 10: Place inside the preheated oven and bake for 18 to 24 minutes or until bubbly. Make sure to not overcook.

Step 11: Once done, remove from the oven and let it cool for about 10 to 15 minutes before serving. Enjoy!

Mac n Cheese Recipe

Rebecca Looking for the best homemade Mac and Cheese recipe? Well, look no more as this is the best there is! It’s easy to follow and a no-fuss – you’ll have… Main Dish Recipes Mac n Cheese Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 ounces dry macaroni
• 1/4 cup of butter
• 1/4 cup of flour
• 1 1/2 cups of milk
• 1 cup light cream about 10-12% MF
• 1/2 teaspoons of dry mustard powder
• 1 teaspoon of onion powder
• salt and pepper to taste
• 1 can condensed cream of cheddar soup, optional
• 4 cups of sharp cheddar, divided
• 1/2 cup of fresh parmesan cheese

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: According to package instruction, cook the macaroni. Once cooked, drain and run under cold water.

Step 3: In a large saucepan, melt the butter over medium heat.

Step 4: Mix in the flour and cook for another 2 minutes while stirring.

Step 5: Slowly whisk in the cream, milk, mustard powder, onion powder, salt, and pepper.

Step 6: Continue to cook and stir over medium heat until thickened.

Step 7: Then, remove from the heat and stir in the parmesan cheese and 3 cups of cheddar cheese until melted.

Step 8: You can add soup if desired. And toss in the cheese sauce and cooked macaroni.

Step 9: Carefully pour into the greased 9 x 13-inch pan. And top with remaining cheese.

Step 10: Place inside the preheated oven and bake for 18 to 24 minutes or until bubbly. Make sure to not overcook.

Step 11: Once done, remove from the oven and let it cool for about 10 to 15 minutes before serving. Enjoy!

Today is my daughter’s school orientation. We woke up early to prepare what she needs and I surprised her with her favorite Pineapple Banana Bread for breakfast. She even asked to bring some to share with friends. When she went home, she asked for another slice because her friends finished everything! She said they loved the pineapple banana bread so much. Well, who doesn’t? It’s moist, rich, with real pineapple and ripe mashed banana on it. If you’ll be planning to make it, go ahead, I assure you it’s totality the easiest and quickest bread I’ve made and thus far one of the best, too. The ingredients are simple and can easily find in your pantry. This pineapple banana bread can be served as breakfast or snack with a freshly brewed coffee or tea. My daughter loves hers with some whipped cream on top. Scrumptious!

Ingredients

3 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 eggs

1-1/4 cups canola oil

2 teaspoons vanilla extract

1 can (8 ounces) crushed pineapple, drained

2 cups mashed ripe bananas (4 to 5 medium)

How to make Moist Pineapple Banana Bread

Step 1: Combine the flour, sugar, salt, baking soda, and cinnamon in a large bowl. Mix until incorporated.

Step 2: Whisk the eggs, oil, and vanilla in a separate bowl. Add in the bananas and pineapple.

Step 3: Mix the wet ingredients into the dry ingredients until just moistened.

Step 4: Pour the mixture into two well-greased 8 x 4-inch loaf pans.

Step 5: Place the pans inside the oven and bake for 60 to 65 minutes at 350 degrees. To check the doneness, when a toothpick inserted in the middle comes out clean the cake is done.

Step 6: Remove from the oven and let the cakes cool for 10 minutes before removing from the pans and transferring into wire racks to cool completely. Slice and serve. Enjoy!

Moist Pineapple Banana Bread

Rebecca Today is my daughter’s school orientation. We woke up early to prepare what she needs and I surprised her with her favorite Pineapple Banana Bread for breakfast. She even asked… Main Dish Recipes Moist Pineapple Banana Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 eggs
• 1-1/4 cups canola oil
• 2 teaspoons vanilla extract
• 1 can (8 ounces) crushed pineapple, drained
• 2 cups mashed ripe bananas (4 to 5 medium)

Instructions

Step 1: Combine the flour, sugar, salt, baking soda, and cinnamon in a large bowl. Mix until incorporated.

Step 2: Whisk the eggs, oil, and vanilla in a separate bowl. Add in the bananas and pineapple.

Step 3: Mix the wet ingredients into the dry ingredients until just moistened.

Step 4: Pour the mixture into two well-greased 8 x 4-inch loaf pans.

Step 5: Place the pans inside the oven and bake for 60 to 65 minutes at 350 degrees. To check the doneness, when a toothpick inserted in the middle comes out clean the cake is done.

Step 6: Remove from the oven and let the cakes cool for 10 minutes before removing from the pans and transferring into wire racks to cool completely. Slice and serve. Enjoy!

The good-old meatloaf. This recipe for a brown sugar meatloaf is a no-fail recipe that will not let you wonder if it’s gonna be good or Nah. It’s easy to make, fast to prepare, and exceptionally tender. This meatloaf is rich in flavor and mouthwatering. A traditional meatloaf recipe that is super delicious and the brown sugar is baked on top to ensure and keep the loaf super moist. This tangy ketchup meatloaf that is glazed with brown sugar, and crushed saltiness is my family’s favorite among the other meatloaf I cooked before. Meatloaf has been around for ages. Try to search recipes for meatloaf and the internet will show you countless recipes, it’s hard to tell which one is the original. Still, meatloaves are a classic dish that is loved by many. By the way, when you try this I would suggest you use chili sauce or salsa instead of ketchup and it’ll be as amazing!

INGREDIENTS

half cup brown sugar

half cup ketchup

one and a half pounds meatloaf mix (equal parts ground beef, ground veal, and ground lamb, although all ground beef will work fine too)

two eggs, beaten

three-quarters cup milk

half cup chopped onion

three-quarters cup breadcrumbs

HOW TO MAKE BROWN SUGAR MEATLOAF

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: In a 9 x 5-inch loaf pan, pour the brown sugar and press into the bottom.

Step 3: Cover the sugar with the ketchup.

Step 4: Meanwhile, place the meatloaf mix, eggs, milk, onion, and breadcrumbs in a large bowl. Mix until incorporated.

Step 5: Pour the mixture on top of the ketchup and press into the loaf pan.

Step 6: Place inside the preheated oven and bake for an hour.

Step 7: Once done, remove from the oven and empty the juices.

Step 8: Let the meatloaf rest for about 10 minutes before serving.

Step 8: Transfer the meatloaf into a serving plate or cutting board to slice into pieces. Enjoy!

BROWN SUGAR MEATLOAF

Rebecca The good-old meatloaf. This recipe for a brown sugar meatloaf is a no-fail recipe that will not let you wonder if it’s gonna be good or Nah. It’s easy to… Main Dish Recipes BROWN SUGAR MEATLOAF European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• half cup brown sugar
• half cup ketchup
• one and a half pounds meatloaf mix (equal parts ground beef, ground veal, and ground lamb, although all ground beef will work fine too)
• two eggs, beaten
• three-quarters cup milk
• half cup chopped onion
• three-quarters cup breadcrumbs

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: In a 9 x 5-inch loaf pan, pour the brown sugar and press into the bottom.

Step 3: Cover the sugar with the ketchup.

Step 4: Meanwhile, place the meatloaf mix, eggs, milk, onion, and breadcrumbs in a large bowl. Mix until incorporated.

Step 5: Pour the mixture on top of the ketchup and press into the loaf pan.

Step 6: Place inside the preheated oven and bake for an hour.

Step 7: Once done, remove from the oven and empty the juices.

Step 8: Let the meatloaf rest for about 10 minutes before serving.

Step 8: Transfer the meatloaf into a serving plate or cutting board to slice into pieces. Enjoy!

This recipe is intriguing, it says Heaven in a Bowl. I have searched if there’s really such a thing and surprisingly there is! So why do they call it heaven in a Bowl? Well, because it’s loaded with peanut butter and it’s made with a fudge which is heaven! It is rich, wickedly delicious, and addicting!

I love Reese, it’s my favorite among many other varieties. And this recipe is perfect for the Reese lovers like me. It’s a dream come true! I only made it once but it’s so good I’m planning to make it again any time soon.

INGREDIENTS

1 package Fudge Brownie Mix

2 package Miniature Reeses Cup; 13 oz Each

4 cups 2% Milk; Cold

2 packages instant vanilla pudding; 5.1 oz each

1 cup Peanut butter; creamy

4 teaspoons Vanilla extract

2 8 oz cool whip; thawed

How to make Heaven in a Bowl

Step 1: Follow the package instruction to prepare the brownie batter.

Step 2: Pour the batter in a greased 12 x 9-inch baking pan.

Step 3: Place inside the oven and bake at 350 degrees for 20 to 25 minutes. Insert a toothpick near the middle, when it comes out with moist crumbs it’s done, but don’t over bake.

Step 4: Remove from the oven and transfer it into a wire rack to cool.

Step 5: Once cooled, cut into 3/4-inch pieces.

Step 6: Then, cut the peanut butter cups in half for garnish. Set aside.

Step 7: Whisk the milk and pudding in a large bowl for 2 minutes. The consistency you are looking for is a thick mixture. Add in the peanut butter and vanilla. And mix until incorporated. Then, fold in 1 1/2 whipped topping.

Step 8: Put 1/3 of the brownies in a 5-quart glass bowl. Scatter the remaining peanut butter cups on top and scoop 1/3 of the pudding mixture over. Repeat the layers twice. Lastly, cover the top with the remaining topping garnish and reserved peanut butter cups.

Step 9: Place inside the fridge to chill before serving.

Heaven in a Bowl Recipe

Rebecca This recipe is intriguing, it says Heaven in a Bowl. I have searched if there’s really such a thing and surprisingly there is! So why do they call it heaven… Main Dish Recipes Heaven in a Bowl Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package Fudge Brownie Mix
• 2 package Miniature Reeses Cup; 13 oz Each
• 4 cups 2% Milk; Cold
• 2 packages instant vanilla pudding; 5.1 oz each
• 1 cup Peanut butter; creamy
• 4 teaspoons Vanilla extract
• 2 8 oz cool whip; thawed

Instructions

Step 1: Follow the package instruction to prepare the brownie batter.

Step 2: Pour the batter in a greased 12 x 9-inch baking pan.

Step 3: Place inside the oven and bake at 350 degrees for 20 to 25 minutes. Insert a toothpick near the middle, when it comes out with moist crumbs it's done, but don't over bake.

Step 4: Remove from the oven and transfer it into a wire rack to cool.

Step 5: Once cooled, cut into 3/4-inch pieces.

Step 6: Then, cut the peanut butter cups in half for garnish. Set aside.

Step 7: Whisk the milk and pudding in a large bowl for 2 minutes. The consistency you are looking for is a thick mixture. Add in the peanut butter and vanilla. And mix until incorporated. Then, fold in 1 1/2 whipped topping.

Step 8: Put 1/3 of the brownies in a 5-quart glass bowl. Scatter the remaining peanut butter cups on top and scoop 1/3 of the pudding mixture over. Repeat the layers twice. Lastly, cover the top with the remaining topping garnish and reserved peanut butter cups.

Step 9: Place inside the fridge to chill before serving.

I love treats, desserts, and meals that are classic because they never go out of style and still be as delicious even after many, many years. Like these chewy cowboy cookies, and is loaded with different flavors. These cookies have oats, chocolate chips, and walnuts in it that are three of my favorites. It’s a healthy cookie with a little guilt because of the chocolate chips. But it doesn’t matter because these are so great and the oats and walnuts balance everything perfectly. I normally eat it for breakfast with milk and some fruits, but these are great for a lightweight afternoon snack, too. My kids can’t get enough of these cowboy cookies, they don’t want to share! Perfectly, these are easily made and you only need just a few basic, readily available ingredients. I normally make these in batches just to make sure that we have enough, and I have extra to give as a present. These are great as gifts, I just put them in a jar and give it to friends and colleagues. It’s a perfect DIY gift. I’ve been making this ever since, and, my mom made these for me, too when I was a kid. It’s one of my all-time favorite cookie that has a special place in my heart.

INGREDIENTS

1 cup of butter

1 cup of sugar

1 cup of packed brown sugar

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. baking powder

2 cups flour

2 cups oatmeal

How To Make Cowboy Cookies

Step 1: Cream the butter, sugar, and brown sugar. Then, add 2 eggs and beat well until blended.

Step 2: In a mixing bowl, mix 1 teaspoon of vanilla, 1 teaspoon of baking soda, half teaspoon of salt, half teaspoon baking powder, 2 cups of flour, and 2 cups of oatmeal. Blend until incorporated.

Step 3: Then, add in 2 cups of chocolate chips and walnuts.

Step 4: Scoop the dough into a large cookie sheet.

Step 5: Place inside the oven and bake at 350 degrees for 12 to 15 minutes.

How To Make Cowboy Cookies

Rebecca I love treats, desserts, and meals that are classic because they never go out of style and still be as delicious even after many, many years. Like these chewy cowboy… Main Dish Recipes How To Make Cowboy Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of butter
• 1 cup of sugar
• 1 cup of packed brown sugar
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 2 cups flour
• 2 cups oatmeal

Instructions

Step 1: Cream the butter, sugar, and brown sugar. Then, add 2 eggs and beat well until blended.

Step 2: In a mixing bowl, mix 1 teaspoon of vanilla, 1 teaspoon of baking soda, half teaspoon of salt, half teaspoon baking powder, 2 cups of flour, and 2 cups of oatmeal. Blend until incorporated.

Step 3: Then, add in 2 cups of chocolate chips and walnuts.

Step 4: Scoop the dough into a large cookie sheet.

Step 5: Place inside the oven and bake at 350 degrees for 12 to 15 minutes.

Delicious and sinful dish. Once you got a bite of this amazing stuffed mushrooms, it would be really difficult to say no to the next bite. It’s simply the best appetizer there is! Just kidding, but maybe I’m not. I consider this one of the best food ever created! I don’t know about you but I genuinely love mushrooms and as if it wasn’t enough, it also includes my favorite, lobster meat! Oh, boy! I know that at this moment, while you are reading this, your mouth must be watering. Am I right? Lucky for you because you are about to taste this awesome treat! Just follow the steps I have provided and you’re good to go!

INGREDIENTS

1 pound fresh mushrooms

1/4 cup celery, finely chopped

2 tbsp. onions, finely chopped

2 tbsp. red bell peppers, finely chopped

1/2 pound crabmeat

2 cups oyster crackers, crushed

1/2 cup cheddar cheese, shredded

1/4 tsp. garlic powder

1/2 tsp. Old Bay Seasoning

1/4 tsp. black pepper ground

1/4 tsp. salt

1 egg

1/2 cup water

6 slices white cheddar cheese

How to make Red Lobster Crab Stuffed Mushrooms

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

Step 2: Remove the stems of the mushrooms. Wash the mushrooms and set aside.

Step 3: Finely chop the stems.

Step 4: Place a skillet on the stove and turn the heat to medium. Add butter and saute onion, celery, pepper, and the chopped mushrooms stem for about 2 minutes.

Step 5: Remove from the heat and transfer the mixture into a clean plate. Place inside the fridge for at least 20 minutes to cool.

Step 6: In a large bowl, mix all the ingredients aside from the cheese slices. Stir until well-mixed.

Step 7: Apply cooking spray or butter in a baking pan then add the mushroom caps.

Step 8: Scoop the sauteed mixture and fill each mushroom cap.

Step 9: Top with the sliced cheese.

Step 10: Place inside the oven and bake for 12 to 15 minutes or until the cheese has melted and the color turns light brown.  Serve and enjoy!

Red Lobster Crab Stuffed Mushrooms

Rebecca Delicious and sinful dish. Once you got a bite of this amazing stuffed mushrooms, it would be really difficult to say no to the next bite. It’s simply the best… Main Dish Recipes Red Lobster Crab Stuffed Mushrooms European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound fresh mushrooms
• 1/4 cup celery, finely chopped
• 2 tbsp. onions, finely chopped
• 2 tbsp. red bell peppers, finely chopped
• 1/2 pound crabmeat
• 2 cups oyster crackers, crushed
• 1/2 cup cheddar cheese, shredded
• 1/4 tsp. garlic powder
• 1/2 tsp. Old Bay Seasoning
• 1/4 tsp. black pepper ground
• 1/4 tsp. salt
• 1 egg
• 1/2 cup water
• 6 slices white cheddar cheese

Instructions

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

Step 2: Remove the stems of the mushrooms. Wash the mushrooms and set aside.

Step 3: Finely chop the stems.

Step 4: Place a skillet on the stove and turn the heat to medium. Add butter and saute onion, celery, pepper, and the chopped mushrooms stem for about 2 minutes.

Step 5: Remove from the heat and transfer the mixture into a clean plate. Place inside the fridge for at least 20 minutes to cool.

Step 6: In a large bowl, mix all the ingredients aside from the cheese slices. Stir until well-mixed.

Step 7: Apply cooking spray or butter in a baking pan then add the mushroom caps.

Step 8: Scoop the sauteed mixture and fill each mushroom cap.

Step 9: Top with the sliced cheese.

Step 10: Place inside the oven and bake for 12 to 15 minutes or until the cheese has melted and the color turns light brown.  Serve and enjoy!

This dish is both yummy and healthy. Well, it has broccoli in it but a lot of cheese so, yeah, I’ll go with that! This might be the easiest dish I have ever prepared in my life. Don’t get me wrong, it might be easy but the taste is something that you will crave for! I learned about this about a year ago. My friend from college visited me. We had a good talk and decided to cook something rather than eating at a restaurant. She made this that day and I could not believe it. The vegetable that I’m not a fan of somehow found its way into my heart. I instantly loved it! Well, the cheese helped a lot though. With a very limited set of ingredients, this surely worth your time and money. Give it try. Oh, man, you are in for a treat!

INGREDIENTS

1 (20 ounces) bag frozen broccoli cuts

1 (10 3/4 ounce) can cream of mushroom soup

1 1/2 cups cheddar cheese, grated

2/3 cup margarine

1 cup seasoned bread crumbs

How to make Broccoli Casserole

Step 1: Blanch the broccoli in hot water. When the broccoli is tender, drain and set aside.

Step 2: Place a saucepan on the stove and turn the heat to medium. Pour the mushroom soup then add grated cheddar cheese. Heat until the cheese is completely melted.

Step 3: Add the cooked and drained broccoli into the saucepan.

Step 4: Gently mix until all ingredients are combined.

Step 5: Transfer the mixture into a baking dish.

Step 6: Place a pan on the stove and add the margarine. Let it melt then add the bread crumbs. Stir until well-mixed.

Step 7: Pour the mixture on top of the broccoli mixture.

Step 8: Place inside the oven and bake for 25 to 30 minutes at 350 degrees F. When it appears to be bubbly, you’re done.

Step 9: Serve and enjoy!

Best Broccoli Casserole Ever

Rebecca This dish is both yummy and healthy. Well, it has broccoli in it but a lot of cheese so, yeah, I’ll go with that! This might be the easiest dish… Main Dish Recipes Best Broccoli Casserole Ever European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (20 ounces) bag frozen broccoli cuts
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 1/2 cups cheddar cheese, grated
• 2/3 cup margarine
• 1 cup seasoned bread crumbs

Instructions

Step 1: Blanch the broccoli in hot water. When the broccoli is tender, drain and set aside.

Step 2: Place a saucepan on the stove and turn the heat to medium. Pour the mushroom soup then add grated cheddar cheese. Heat until the cheese is completely melted.

Step 3: Add the cooked and drained broccoli into the saucepan.

Step 4: Gently mix until all ingredients are combined.

Step 5: Transfer the mixture into a baking dish.

Step 6: Place a pan on the stove and add the margarine. Let it melt then add the bread crumbs. Stir until well-mixed.

Step 7: Pour the mixture on top of the broccoli mixture.

Step 8: Place inside the oven and bake for 25 to 30 minutes at 350 degrees F. When it appears to be bubbly, you're done.

Step 9: Serve and enjoy!