Main Dish Recipes

Talk about a full packed meal for tonight. This will surely satisfy you to your bones! This is the Eight-Layer Casserole that I’m so proud of. I’ve never thought that I could pull it off! It may seem a lot but it’s not difficult to make. All you need to do is to follow these instructions step by step and you’re good to go! Good luck and have fun!

INGREDIENTS

3 cups dried medium noodles (6 ounces)

1 pound ground beef

2 8 ounces can tomato sauce

1 tsp. dried basil, crushed

1/2 tsp. sugar

1/2 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. black pepper

1 8 ounces carton dairy sour cream

1 8 ounces package cream cheese, softened

1/2 cup milk

1/3 cup chopped onion (1 small)

1 10 ounces package frozen chopped spinach, cooked and well-drained

1 cup shredded cheddar cheese (4 ounces)

How to make Eight-Layer Casserole

Apply cooking spray into a 2-quart casserole or square baking dish.

Cook the noodles. Refer to the directions written on the package. Drain the water and set aside the noodles.

Place a large skillet on the stove and turn the heat to medium. Add a little oil then add the beef. Cook until it turns color brown. Remove the fat. Add the tomato sauce, garlic powder, sugar, salt, pepper, and basil. Stir until all the ingredients are incorporated then turn the heat to low. Do not cover. Simmer for 5 minutes.

Combine cream cheese and sour cream in a medium-sized mixing bowl. Mix using an electric mixer until it becomes smooth. Set to medium speed.

In the same bowl, pour milk and add the onion. Stir well until blended with the rest of the ingredients.

Meanwhile, arrange half of the noodles in a layer into the baking or casserole dish.

Place 1 1/2 cups of the meat mixture over the noodles followed by 1 cup of the cheese mixture. Top with the spinach. Repeat this procedure until all the ingredients are arranged into layers.

Spray an aluminum foil with cooking spray then cover the baking dish.

Place inside the oven and bake for about 45 minutes until completely cooked at 350 degrees F.

Remove from the oven and top with cheddar cheese.

Put back in the oven and bake for another 10 minutes or until the cheese has melted.

Remove from the oven and let it cool on a wire rack for 10 minutes. Serve and enjoy!

Eight-Layer Casserole

Rebecca Talk about a full packed meal for tonight. This will surely satisfy you to your bones! This is the Eight-Layer Casserole that I’m so proud of. I’ve never thought that… Main Dish Recipes Eight-Layer Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

• 3 cups dried medium noodles (6 ounces)
• 1 pound ground beef
• 2 8 ounces can tomato sauce
• 1 tsp. dried basil, crushed
• 1/2 tsp. sugar
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 8 ounces carton dairy sour cream
• 1 8 ounces package cream cheese, softened
• 1/2 cup milk
• 1/3 cup chopped onion (1 small)
• 1 10 ounces package frozen chopped spinach, cooked and well-drained
• 1 cup shredded cheddar cheese (4 ounces)

Instructions

Apply cooking spray into a 2-quart casserole or square baking dish.

Cook the noodles. Refer to the directions written on the package. Drain the water and set aside the noodles.

Place a large skillet on the stove and turn the heat to medium. Add a little oil then add the beef. Cook until it turns color brown. Remove the fat. Add the tomato sauce, garlic powder, sugar, salt, pepper, and basil. Stir until all the ingredients are incorporated then turn the heat to low. Do not cover. Simmer for 5 minutes.

Combine cream cheese and sour cream in a medium-sized mixing bowl. Mix using an electric mixer until it becomes smooth. Set to medium speed.

In the same bowl, pour milk and add the onion. Stir well until blended with the rest of the ingredients.

Meanwhile, arrange half of the noodles in a layer into the baking or casserole dish.

Place 1 1/2 cups of the meat mixture over the noodles followed by 1 cup of the cheese mixture. Top with the spinach. Repeat this procedure until all the ingredients are arranged into layers.

Spray an aluminum foil with cooking spray then cover the baking dish.

Place inside the oven and bake for about 45 minutes until completely cooked at 350 degrees F.

Remove from the oven and top with cheddar cheese.

Put back in the oven and bake for another 10 minutes or until the cheese has melted.

Remove from the oven and let it cool on a wire rack for 10 minutes. Serve and enjoy!

The best treat to eat while watching a movie! This just became my favorite go-to-food whenever I chill at home. I don’t know but I’m taking a break at Pizza. A special thanks to my best friend who taught me the recipe for these amazing brownies!  The taste of banana is what I love most about this dessert. It blends well with the rest of the ingredients. And did I forgot to mention the taste of the Chocolate combined with all these ingredients? It’s the best! Okay, enough with the talk. It’s time for you to know if what I’m saying is true! Have a beautiful day!

INGREDIENTS

2 cups Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)

1 ½ cups brown sugar, packed

½ cup white sugar

2 sticks (1 cup) unsalted butter, softened

2 large eggs

¼ teaspoon salt

2 teaspoon vanilla

½ cup banana, mashed with a fork (about one medium-large banana)

10 ounces Hershey’s semi-sweet chocolate baking melts (or 12-oz. semi-sweet chocolate chips)

¼ cup Nestle’s chocolate chips for the top

HOW TO MAKE CHUNKY MONKEY BROWNIES

Step 1: Combine eggs, sugar, salt, vanilla, and butter in a large bowl using an electric bowl. Beat until well-mixed.

Step 2: In the same bowl, add baking melts, flour, and mashed banana.  (Instead of baking melts, you may also use chocolate chips.)

Step 3: Use a spoon or spatula to mix all the ingredients. Stir until well-mixed.

Step 4: Apply cooking spray on a 9×13 glass baking dish.

Step 5: Transfer the batter into the baking dish. Spread nicely onto the baking dish.

Step 6: Use a rubber spatula to flatten out the top of the mixture.

Step 7: Top with chocolate chips.

Step 8: Place in the oven and bake for 30 to 40 minutes at 350 degrees. Insert a toothpick in the center of the cake to know if it is done. If it comes out neat, your cake is ready for serving.

Step 9: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 10: Slice into even bars. Serve and enjoy!

CHUNKY MONKEY BROWNIES

Rebecca The best treat to eat while watching a movie! This just became my favorite go-to-food whenever I chill at home. I don’t know but I’m taking a break at Pizza.… Main Dish Recipes CHUNKY MONKEY BROWNIES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 1 ½ cups brown sugar, packed
• ½ cup white sugar
• 2 sticks (1 cup) unsalted butter, softened
• 2 large eggs
• ¼ teaspoon salt
• 2 teaspoon vanilla
• ½ cup banana, mashed with a fork (about one medium-large banana)
• 10 ounces Hershey’s semi-sweet chocolate baking melts (or 12-oz. semi-sweet chocolate chips)
• ¼ cup Nestle’s chocolate chips for the top

Instructions

Step 1: Combine eggs, sugar, salt, vanilla, and butter in a large bowl using an electric bowl. Beat until well-mixed.

Step 2: In the same bowl, add baking melts, flour, and mashed banana.  (Instead of baking melts, you may also use chocolate chips.)

Step 3: Use a spoon or spatula to mix all the ingredients. Stir until well-mixed.

Step 4: Apply cooking spray on a 9x13 glass baking dish.

Step 5: Transfer the batter into the baking dish. Spread nicely onto the baking dish.

Step 6: Use a rubber spatula to flatten out the top of the mixture.

Step 7: Top with chocolate chips.

Step 8: Place in the oven and bake for 30 to 40 minutes at 350 degrees. Insert a toothpick in the center of the cake to know if it is done. If it comes out neat, your cake is ready for serving.

Step 9: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 10: Slice into even bars. Serve and enjoy!

I have never tasted anything like this before! It’s fluffy, moist, light, and super delicious. Just the right amount of sweetness that compliments the acidity from the lemon and it is pretty cake. The first time I baked this beauty was last week. It was amazing how easy this recipe is. It may be intimidating to look at but I assure you that it’s not difficult to pull off. I hope you give it a try. Enjoy!

INGREDIENTS

1 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup white sugar

3/4 cup butter, softened

3 eggs at room temperature

1 (15 ounces) container whole-milk ricotta cheese

1 lemon, juiced and zested

1 teaspoon lemon extract

1/2 teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

1 tablespoon lemon zest

How to make Lemon Ricotta Cake

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

Step 2: Apply cooking spray on a tube pan then add the flour.

Step 3: In a large bowl, combine baking powder, baking soda, salt, and flour. Whisk until well-mixed.

Step 4: In another large bowl, add butter and sugar. Mix using an electric mixer for about 3 minutes and turn the setting to medium speed until it appears to be creamy and fluffy. Add 1 egg then mix, followed by another egg. Repeat this method until you used all the eggs needed.

Step 5: In the same bowl as the butter and egg mixture, add the lemon juice, ricotta cheese, lemon, extract, vanilla, and lemon zest. Whisk until well-mixed.

Step 6: Combine the flour mixture and butter mixture. Mix until blended completely.

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

Step 8: Place in the oven and bake for 40 to 50 minutes or until a toothpick comes out neat after inserting in the middle part of the cake.

Step 9: Remove from the oven and let it sit for 10 minutes before placing it on the wire rack to completely cool.

To make the Glaze: 

Step 1: In a large bowl, combine lemon juice, lemon zest, and powdered sugar. Whisk until well-mixed.

Step 2: Spread the glaze on top of the cake. Serve and enjoy!

Lemon Ricotta Cake

Rebecca I have never tasted anything like this before! It’s fluffy, moist, light, and super delicious. Just the right amount of sweetness that compliments the acidity from the lemon and it… Main Dish Recipes Lemon Ricotta Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white sugar
• 3/4 cup butter, softened
• 3 eggs at room temperature
• 1 (15 ounces) container whole-milk ricotta cheese
• 1 lemon, juiced and zested
• 1 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest

Instructions

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

Step 2: Apply cooking spray on a tube pan then add the flour.

Step 3: In a large bowl, combine baking powder, baking soda, salt, and flour. Whisk until well-mixed.

Step 4: In another large bowl, add butter and sugar. Mix using an electric mixer for about 3 minutes and turn the setting to medium speed until it appears to be creamy and fluffy. Add 1 egg then mix, followed by another egg. Repeat this method until you used all the eggs needed.

Step 5: In the same bowl as the butter and egg mixture, add the lemon juice, ricotta cheese, lemon, extract, vanilla, and lemon zest. Whisk until well-mixed.

Step 6: Combine the flour mixture and butter mixture. Mix until blended completely.

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

Step 8: Place in the oven and bake for 40 to 50 minutes or until a toothpick comes out neat after inserting in the middle part of the cake.

Step 9: Remove from the oven and let it sit for 10 minutes before placing it on the wire rack to completely cool.

To make the Glaze: 

Step 1: In a large bowl, combine lemon juice, lemon zest, and powdered sugar. Whisk until well-mixed.

Step 2: Spread the glaze on top of the cake. Serve and enjoy!

 

My go-to dessert that you can make under 5 minutes and with just 3 ingredients! This peach cobbler is the most economic, easy, and fast dessert. With only a large can of peaches (or 2 smaller cans), a bag of yellow cake mix, and one cube of butter, you’ll have one of the most sought after dessert of practical mommies like me. And it tastes wonderful for such a simple dessert that is super budget-friendly. Nothing can be easier, fast, and simple like this 3-ingredient peach cobbler. It’s a keeper. A practical dessert to include in your dessert menu.

When I became a mom I changed from this is okay no matter the price because it’s delicious to hey this is cheaper, easier, faster, and still as delicious. I think being practical is one of the many characteristics of being a mom. And this peach cobbler is a great definition of efficient. If you are still single, ask your mom, I bet she will say the same. I can’t remember where exactly I found this amazing recipe (but kudos to whom who uploaded this recipe, I’m sorry I forgot who you are), good thing I was able to save it because it is not only economic but it’s fantastic and mouth-watering. You can serve this as is or with a big scoop of vanilla ice cream. Either way, it’s delicious!

INGREDIENTS

1 Large Can of Peaches (or 2 smaller cans)

1 Bag Yellow Cake Mix

1 Cube of Butter

HOW TO MAKE 3 INGREDIENT PEACH COBBLER

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

Step 2: Pour the peaches including the sauce in a 9 x 13-inch baking pan.

Step 3: Evenly sprinkle the cake mix over the peaches.

Step 4: Scatter the melted butter evenly on top of the cake mix. Use 1 stick butter.

Step 5: Place inside the preheated oven and bake for about 30 minutes. Once done, remove from the oven and serve. Enjoy!

3 INGREDIENT PEACH COBBLER IN 5 MINUTES

Rebecca My go-to dessert that you can make under 5 minutes and with just 3 ingredients! This peach cobbler is the most economic, easy, and fast dessert. With only a large… Main Dish Recipes 3 INGREDIENT PEACH COBBLER IN 5 MINUTES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 1 Large Can of Peaches (or 2 smaller cans)
• 1 Bag Yellow Cake Mix
• 1 Cube of Butter

Instructions

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

Step 2: Pour the peaches including the sauce in a 9 x 13-inch baking pan.

Step 3: Evenly sprinkle the cake mix over the peaches.

Step 4: Scatter the melted butter evenly on top of the cake mix. Use 1 stick butter.

Step 5: Place inside the preheated oven and bake for about 30 minutes. Once done, remove from the oven and serve. Enjoy!

This easy to make Cheesesteak Eggrolls are great either as appetizer or meal. Cut these in half and serve as an appetizer or serve on a plate with some potato fries for dinner. Crispy on the outside with our favorite cheesesteak filling, these eggrolls are guaranteed crowdpleaser! These are no doubt delicious, crisp on every bite with such an amazing flavor that will surely makes your mouth water. You can eat it as is or dip it on a warmed cheese whiz dip.

INGREDIENTS

6 pieces Frozen Steak Um Sliced Steaks or 1/2 Pound very thinly sliced Ribeye

1 tbsp. Vegetable Oil

1 whole Vidalia Onion, Chopped

3 slices American Cheese, Cut Into 3 Strips Each

6 whole Eggroll Wrappers

1 cup Cheese Whiz For Dipping

½ cups Banana Peppers

Small Bowl Of Water For Wetting Your Fingers

Vegetable Oil, For Frying

How to make Cheesesteak Eggrolls

Step 1: Place a little butter in a skillet and saute the onions for about 3 minutes until tender. Set aside.

Step 2: Cook the steak in batches for about a minute each side. Make sure to not overcrowd. Dry the steak to get rid of the grease.

Step 3: In an eggroll wrapper, place enough meat and spatter around a teaspoon of the sauteed onion, and 1/3 slice of cheese.

Step 4: Roll the eggroll and moisten the edge of the wrapper with water to seal. Then, press the ends together and fold in the sides like making a small triangle. Again moisten with water to close.

Step 5: Repeat the same procedure with the remaining batches. Set aside on a plate.

Step 6: To cook, heat the oil to 375 degrees F. Fry the rolls for less than a minute especially if you are using a fryer. Once the eggrolls are crispy and golden brown, transfer to paper towels to drain.

Step 6: Best serve with banana peppers and warmed cheese whiz for dipping. Enjoy!

Cheesesteak Eggrolls

Rebecca This easy to make Cheesesteak Eggrolls are great either as appetizer or meal. Cut these in half and serve as an appetizer or serve on a plate with some potato… Main Dish Recipes Cheesesteak Eggrolls European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 pieces Frozen Steak Um Sliced Steaks or 1/2 Pound very thinly sliced Ribeye
• 1 tbsp. Vegetable Oil
• 1 whole Vidalia Onion, Chopped
• 3 slices American Cheese, Cut Into 3 Strips Each
• 6 whole Eggroll Wrappers
• 1 cup Cheese Whiz For Dipping
• ½ cups Banana Peppers
• Small Bowl Of Water For Wetting Your Fingers
• Vegetable Oil, For Frying

Instructions

Step 1: Place a little butter in a skillet and saute the onions for about 3 minutes until tender. Set aside.

Step 2: Cook the steak in batches for about a minute each side. Make sure to not overcrowd. Dry the steak to get rid of the grease.

Step 3: In an eggroll wrapper, place enough meat and spatter around a teaspoon of the sauteed onion, and 1/3 slice of cheese.

Step 4: Roll the eggroll and moisten the edge of the wrapper with water to seal. Then, press the ends together and fold in the sides like making a small triangle. Again moisten with water to close.

Step 5: Repeat the same procedure with the remaining batches. Set aside on a plate.

Step 6: To cook, heat the oil to 375 degrees F. Fry the rolls for less than a minute especially if you are using a fryer. Once the eggrolls are crispy and golden brown, transfer to paper towels to drain.

Step 6: Best serve with banana peppers and warmed cheese whiz for dipping. Enjoy!

Don’t be intimidated, I know it’s a lot of steps but this classic Shepherd’s pie is simple to make. You can even prepare it ahead!

Ingredients

Meat Filling:

2 tbsp. olive oil

1 cup chopped yellow onion

1 lb. 90% lean ground beef -or ground lamb

2 tsp. dried parsley leaves

1 tsp. dried rosemary leaves

1 tsp. dried thyme leaves

1/2 tsp. salt

1/2 tsp. ground black pepper

1 tbsp. Worcestershire sauce

2 garlic cloves -minced

2 tbsp. all-purpose flour

2 tbsp. tomato paste

1 cup beef broth

1 cup frozen mixed peas & carrots*

1/2 cup frozen corn kernels

Potato Topping:

1 1/2 – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1-inch cubes

8 tbsp. unsalted butter -1 stick

1/3 cup half & half

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 cup parmesan cheese

HOW TO MAKE THE BEST CLASSIC SHEPHERD’S PIE

Make the Meat Filling

In a large skillet, add the oil and heat it over medium-high heat for 2 minutes. Then, add the onions and cook for 5 minutes while occasionally stirring.

Add in the ground beef or ground lamb and break it apart using a wooden spoon. Stir in the parsley, rosemary, thyme, salt, and pepper.

Cook for about 6 to 8 minutes or until the meat is browned. Make sure to stir occasionally.

Add in the Worcestershire sauce and garlic and mix until incorporated. Continue to cook for a minute.

Mix in the flour and pour the tomato paste over. Stir until well combined and no clumps of tomato paste remain.

Pour in the broth and add in the frozen peans, carrots, and frozen corn. Bring to a boil. When the liquid is boiling, simmer for 5 minutes while stirring occasionally. Set aside.

Meanwhile, prepare the oven. Preheat it to 400 degrees F.

Make the potato topping.

In a large pot, place the potatoes and pour enough water to cover them Bring to a boil, then, simmer for 10 to 15 minutes until the potatoes are fork-tender.

Once done, drain the potatoes in a colander and return them to the hot pot. Let the potatoes rest for a minute in the pot so the remaining liquid evaporates.

Then, add in the butter, half and half, garlic powder, salt, and pepper.

Mash the potatoes and mix until all the ingredients are incorporated

Sprinkle the parmesan cheese to the potatoes and stir until well combined.

Assemble the casserole.

Carefully pour the meat mixture into a 9 x 9-inch or 7 x 11-inch baking dish and spread evenly.

Scoop the mashed potatoes over the meat mixture and again spread into an even layer on top.

Once the baking dish looks almost full, place the dish into a rimmed baking sheet. This way the filling will not bubble over into your oven.

Place inside the preheated oven and bake for 15 minutes before serving.

Notes

As a substitute, you can use half cup frozen peas and a half cup of frozen sliced carrots in case you can’t find frozen mixed peas and carrots.

THE BEST CLASSIC SHEPHERD’S PIE

Rebecca Don’t be intimidated, I know it’s a lot of steps but this classic Shepherd’s pie is simple to make. You can even prepare it ahead! Ingredients Meat Filling: 2 tbsp.… Main Dish Recipes THE BEST CLASSIC SHEPHERD’S PIE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 5 voted )

Ingredients

• Meat Filling:
• 2 tbsp. olive oil
• 1 cup chopped yellow onion
• 1 lb. 90% lean ground beef -or ground lamb
• 2 tsp. dried parsley leaves
• 1 tsp. dried rosemary leaves
• 1 tsp. dried thyme leaves
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1 tbsp. Worcestershire sauce
• 2 garlic cloves -minced
• 2 tbsp. all-purpose flour
• 2 tbsp. tomato paste
• 1 cup beef broth
• 1 cup frozen mixed peas & carrots*
• 1/2 cup frozen corn kernels
• Potato Topping:
• 1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1-inch cubes
• 8 tbsp. unsalted butter -1 stick
• 1/3 cup half & half
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 cup parmesan cheese

Instructions

Make the Meat Filling

In a large skillet, add the oil and heat it over medium-high heat for 2 minutes. Then, add the onions and cook for 5 minutes while occasionally stirring.

Add in the ground beef or ground lamb and break it apart using a wooden spoon. Stir in the parsley, rosemary, thyme, salt, and pepper.

Cook for about 6 to 8 minutes or until the meat is browned. Make sure to stir occasionally.

Add in the Worcestershire sauce and garlic and mix until incorporated. Continue to cook for a minute.

Mix in the flour and pour the tomato paste over. Stir until well combined and no clumps of tomato paste remain.

Pour in the broth and add in the frozen peans, carrots, and frozen corn. Bring to a boil. When the liquid is boiling, simmer for 5 minutes while stirring occasionally. Set aside.

Meanwhile, prepare the oven. Preheat it to 400 degrees F.

Make the potato topping.

In a large pot, place the potatoes and pour enough water to cover them Bring to a boil, then, simmer for 10 to 15 minutes until the potatoes are fork-tender.

Once done, drain the potatoes in a colander and return them to the hot pot. Let the potatoes rest for a minute in the pot so the remaining liquid evaporates.

Then, add in the butter, half and half, garlic powder, salt, and pepper.

Mash the potatoes and mix until all the ingredients are incorporated

Sprinkle the parmesan cheese to the potatoes and stir until well combined.

Assemble the casserole.

Carefully pour the meat mixture into a 9 x 9-inch or 7 x 11-inch baking dish and spread evenly.

Scoop the mashed potatoes over the meat mixture and again spread into an even layer on top.

Once the baking dish looks almost full, place the dish into a rimmed baking sheet. This way the filling will not bubble over into your oven.

Place inside the preheated oven and bake for 15 minutes before serving.

Notes

As a substitute, you can use half cup frozen peas and a half cup of frozen sliced carrots in case you can't find frozen mixed peas and carrots.

How I wish I could go back to my college days. I miss hanging out with my best friends and having those late-night talks on what the future’s gonna be like. Whenever we had problems with our grades and did not know what to do, we just needed each other and everything would make sense and we always found a way to solve any type of problem that came to us then. Anyway, I just remembered all those things because of this recipe that I am sharing with you today. It has a lot of memories and it has a really special place in my heart. This was our favorite food when we were back then. We usually rent a movie and watch it while eating this dip. With very minimal ingredients, you can have the best and affordable appetizer ever! The best thing about this dip is you will only need 5 minutes to prepare and make it. Yeah, that’s how quick it is. Maybe that’s the reason why we always make this. You can add your preferred ingredients. There is nothing wrong with that as long as it goes well with the other ingredients. Be very generous with the cheese too! It is the best part of this amazing dip. What are you waiting for? It’s time to call your friends and have them come over your house. Cherish every moment with them!

INGREDIENTS

1 1/2 cup mayonnaise

1 cup shredded cheddar cheese

4 green onions chopped small

1/2 cup pre-cooked bacon bits

1/2 cup slivered almonds

1 tsp garlic minced

tortilla chips for dipping

HOW TO MAKE 5 MINUTE MILLION DOLLAR DIP

Step 1: Combine mayonnaise, green onions, cheddar cheese,  slivered almonds, garlic, and bacon bits in a large mixing bowl. Stir until well-mixed. Use a spatula to mix all the ingredients.

Step 2: Serve with tortilla chips. Enjoy! (You may also use other chips.)

5 MINUTE MILLION DOLLAR DIP

Rebecca How I wish I could go back to my college days. I miss hanging out with my best friends and having those late-night talks on what the future’s gonna be… Main Dish Recipes 5 MINUTE MILLION DOLLAR DIP European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 4 green onions chopped small
• 1/2 cup pre-cooked bacon bits
• 1/2 cup slivered almonds
• 1 tsp garlic minced
• tortilla chips for dipping

Instructions

Step 1: Combine mayonnaise, green onions, cheddar cheese,  slivered almonds, garlic, and bacon bits in a large mixing bowl. Stir until well-mixed. Use a spatula to mix all the ingredients.

Step 2: Serve with tortilla chips. Enjoy! (You may also use other chips.)

Nothing beats a nice tasting chicken especially when you make it yourself! Let me guide you to this new recipe I have learned. You may have seen or tasted this before but I’m pretty sure that it’s not as good as this. All you need to do is follow these simple steps. It may be 13 steps but I assure you that it’s gonna be worth it! Just a reminder, DO NOT use Margarine or any low-fat alternatives because it will have a huge negative effect on the taste of the dish.

Ingredients

4-5 large chicken breast, boneless

1 stick real butter

1 1/2 cups of self-rising flour

1 1/2 cups of milk

1/2 cup of sour cream

3 cups of chicken broth (reserve for further use)

1 can(s) cream of celery soup

1/2 teaspoon of savory (rosemary or thyme may be used)

4 tablespoons of real butter

salt and pepper to taste

How to make Baked Chicken and Dumplings

Step 1: In a large stockpot, put chicken, 4 tablespoons of butter, pepper, and salt. Pour in water enough to submerge the chicken at least 2 inches high.

Step 2: Cover the stockpot and place it on the stove. Turn the heat to high then bring the chicken mixture to a boil. Turn the heat to low and let it simmer for 30 minutes or until the chicken is tender.

Step 3: Remove the chicken broth when the chicken is tender. Set aside.

Step 4: Ready the oven and preheat to 375 degrees then melt 1 stick of the butter.

Step 5: Once the butter is melted, pour it into a 3-quart baking dish.

Step 6: Transfer the chicken and spread it into the baking dish.

Step 7: Combine milk and flour in a medium bowl. Whisk until well-blended.

Step 8: Pour the milk mixture into over the chicken.

Step 9: Combine cream of celery soup, sour cream, savory, and chicken broth in the same bowl where you mixed the milk and flour.

Step 10: Pour the mixture on top of the chicken.

Step 11: Place in the oven and bake for 30 to 40 minutes or until the color turns golden brown.

Step 12: Remove from the oven and pour the rest of the chicken broth. Put back in the oven and cook for another 5 minutes until the chicken and dumplings absorbed all the broth.

Step 13: Serve and Enjoy!

Baked Chicken and Dumplings

Rebecca Nothing beats a nice tasting chicken especially when you make it yourself! Let me guide you to this new recipe I have learned. You may have seen or tasted this… Main Dish Recipes Baked Chicken and Dumplings European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4-5 large chicken breast, boneless
• 1 stick real butter
• 1 1/2 cups of self-rising flour
• 1 1/2 cups of milk
• 1/2 cup of sour cream
• 3 cups of chicken broth (reserve for further use)
• 1 can(s) cream of celery soup
• 1/2 teaspoon of savory (rosemary or thyme may be used)
• 4 tablespoons of real butter
• salt and pepper to taste

Instructions

Step 1: In a large stockpot, put chicken, 4 tablespoons of butter, pepper, and salt. Pour in water enough to submerge the chicken at least 2 inches high.

Step 2: Cover the stockpot and place it on the stove. Turn the heat to high then bring the chicken mixture to a boil. Turn the heat to low and let it simmer for 30 minutes or until the chicken is tender.

Step 3: Remove the chicken broth when the chicken is tender. Set aside.

Step 4: Ready the oven and preheat to 375 degrees then melt 1 stick of the butter.

Step 5: Once the butter is melted, pour it into a 3-quart baking dish.

Step 6: Transfer the chicken and spread it into the baking dish.

Step 7: Combine milk and flour in a medium bowl. Whisk until well-blended.

Step 8: Pour the milk mixture into over the chicken.

Step 9: Combine cream of celery soup, sour cream, savory, and chicken broth in the same bowl where you mixed the milk and flour.

Step 10: Pour the mixture on top of the chicken.

Step 11: Place in the oven and bake for 30 to 40 minutes or until the color turns golden brown.

Step 12: Remove from the oven and pour the rest of the chicken broth. Put back in the oven and cook for another 5 minutes until the chicken and dumplings absorbed all the broth.

Step 13: Serve and Enjoy!

 

Hi to all the Pork chops lovers here! Today’s recipe will make your mouth water. I recently discovered this amazing dish. I instantly fell in love with it! It has very complex flavors and aside from the ingredients tries adding sour cream, it’s the best. Just follow these 9 easy steps and I assure you that dinners gonna be awesome!

Ingredients

6 pork chops

2-3 Tbsp oil

Salt and pepper for seasoning

onion powder for seasoning

1 large onion sliced

1 (14oz) can cream of mushroom soup

1 (14oz) can cream of chicken soup

1 (10oz) can cream of onion soup

1/2 cup milk

1/4 cup Worcestershire sauce

1/2 small can french fried onions

How to make Smothered Pork Chops

Step 1: Sprinkle the pork chops with onion powder then season with salt and pepper.

Step 2: Place a skillet on the stove and turn the heat to medium and add oil. When the oil is hot, add the pork chops and cook for about 5 minutes or until it turns brown.

Step 3: Remove the pork chops from the skillet and add in the chopped onions. Cook until it becomes caramelized.

Step 4: Prepare the casserole dish or crockpot.

Step 5: Add the pork chops into the crockpot or casserole dish.

Step 6: In a medium bowl, combine Worcestershire sauce, soups, and milk. Whisk until well-blended.

Step 7: Transfer the soup mixture into the casserole with pork chops. Top with french fried onions and place in the oven. Cook at 350 degrees for 1 hour or until the pork chops are cooked completely or tender. (Note: Cooking time for crockpot is 6 to 7 hours on a low setting.)

Step 8: After 1 hour or 6 hours, the pork chops’ color should become golden and the texture is bubbly.

Step 9: Serve hot. Enjoy!

Note: I also add sour cream in this dish. This is optional as some of you may not like the taste of it. It gives a nice flavor to the pork chops. I add it after the pork chops are cooked.

Smothered Pork Chops

Rebecca Hi to all the Pork chops lovers here! Today’s recipe will make your mouth water. I recently discovered this amazing dish. I instantly fell in love with it! It has… Main Dish Recipes Smothered Pork Chops European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 pork chops
• 2-3 Tbsp oil
• Salt and pepper for seasoning
• onion powder for seasoning
• 1 large onion sliced
• 1 (14oz) can cream of mushroom soup
• 1 (14oz) can cream of chicken soup
• 1 (10oz) can cream of onion soup
• 1/2 cup milk
• 1/4 cup Worcestershire sauce
• 1/2 small can french fried onions

Instructions

Step 1: Sprinkle the pork chops with onion powder then season with salt and pepper.

Step 2: Place a skillet on the stove and turn the heat to medium and add oil. When the oil is hot, add the pork chops and cook for about 5 minutes or until it turns brown.

Step 3: Remove the pork chops from the skillet and add in the chopped onions. Cook until it becomes caramelized.

Step 4: Prepare the casserole dish or crockpot.

Step 5: Add the pork chops into the crockpot or casserole dish.

Step 6: In a medium bowl, combine Worcestershire sauce, soups, and milk. Whisk until well-blended.

Step 7: Transfer the soup mixture into the casserole with pork chops. Top with french fried onions and place in the oven. Cook at 350 degrees for 1 hour or until the pork chops are cooked completely or tender. (Note: Cooking time for crockpot is 6 to 7 hours on a low setting.)

Step 8: After 1 hour or 6 hours, the pork chops' color should become golden and the texture is bubbly.

Step 9: Serve hot. Enjoy!

Note: I also add sour cream in this dish. This is optional as some of you may not like the taste of it. It gives a nice flavor to the pork chops. I add it after the pork chops are cooked.

A popular side dish that the whole family enjoys. You can also add some chopped chicken to it and you’ll have a complete meal. This is a no-fuss recipe, a go-to-casserole that is cheesy, hearty, and fulfilling. I keep this recipe on my dinner menu like my mom and her mom before me. When my daughter grows up, I’m pretty sure she’ll be making this for her family, too. This is not only great for a casual dinner, but it’s amazing enough to serve on holidays and gatherings. It’s absolutely delicious – the rice, broccoli, with a creamy sauce combined perfectly together and covered with cheese and crushed potato chips. It’s heaven on a plate!

INGREDIENTS

1 – 1/2 cups of quick-cooking white rice (about 4 cups cooked)

1/2 cup (1 stick) of unsalted butter

1 medium white onion, chopped

4 cups of fresh broccoli, large stems removed and broken into small pieces

1 (10.5 ounces) can of cream of chicken soup

8 ounces processed American cheese, divided (such as Velveeta)

1/2 cup of milk

1/3 cup of crushed potato chips

HOW TO MAKE CHEESY BROCCOLI RICE CASSEROLE

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

Step 2: Follow the package direction to cook the rice accordingly.

Step 3: In a large skillet, melt the butter over medium heat. Stir in the onion and broccoli and cook until transparent.

Step 4: Pour in the soup, and add in the cheese and milk. Mix until the cheese is melted.

Step 5: Once the cheese is melted, remove from the heat and stir in the cooked rice. Scoop the mixture into a lightly greased 8 x 8-inch casserole dish.

Step 6: Top the mixture with the crumbled cheese on top and sprinkle over the crushed potato chips.

Step 7: Place the casserole inside the preheated oven and bake for 30 minutes or until the cheese on top is melted and bubbly. Once done, remove from the oven and serve immediately. Enjoy!

NOTES

If fresh broccoli is not available, you can use a 10-ounce package of chopped frozen broccoli.

CHEESY BROCCOLI RICE CASSEROLE

Rebecca A popular side dish that the whole family enjoys. You can also add some chopped chicken to it and you’ll have a complete meal. This is a no-fuss recipe, a… Main Dish Recipes CHEESY BROCCOLI RICE CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 - 1/2 cups of quick-cooking white rice (about 4 cups cooked)
• 1/2 cup (1 stick) of unsalted butter
• 1 medium white onion, chopped
• 4 cups of fresh broccoli, large stems removed and broken into small pieces
• 1 (10.5 ounces) can of cream of chicken soup
• 8 ounces processed American cheese, divided (such as Velveeta)
• 1/2 cup of milk
• 1/3 cup of crushed potato chips

Instructions

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

Step 2: Follow the package direction to cook the rice accordingly.

Step 3: In a large skillet, melt the butter over medium heat. Stir in the onion and broccoli and cook until transparent.

Step 4: Pour in the soup, and add in the cheese and milk. Mix until the cheese is melted.

Step 5: Once the cheese is melted, remove from the heat and stir in the cooked rice. Scoop the mixture into a lightly greased 8 x 8-inch casserole dish.

Step 6: Top the mixture with the crumbled cheese on top and sprinkle over the crushed potato chips.

Step 7: Place the casserole inside the preheated oven and bake for 30 minutes or until the cheese on top is melted and bubbly. Once done, remove from the oven and serve immediately. Enjoy!

NOTES

If fresh broccoli is not available, you can use a 10-ounce package of chopped frozen broccoli.