Main Dish Recipes

This delicious butter is my Instant Pot Butter Chicken version, which is one of my webpage’s most popular and highly rated recipes. There is a true Indian flavor, but in an average grocery store you can find all ingredients and you will not need more than 15 minutes to prepare them.

The deep taste in authentic Indian cuisine is remarkable. The more nuances you are eating, the more you begin to want it. This simple pot-recipe gives you a good deal, so don’t look any more if you need a crowd of butter chicken. It is also stellar remaining so that you can have it tonight and then have a healthy meal and dinner later this week. This slow cooker is the recipe to try if you’ve never got genuine Indian butter chicken (or Indian food in general!).

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Slowcooker, Crockpot, etc…) To SAVE it for later…

Butter Chicken Recipe

Ingredients:

2 pounds boneless, skinless chicken breasts — about 4 medium breasts

1 tbsp of coconut oil

1 small yellow onion — diced (about 1 cup)

1 tablespoon minced fresh ginger

4 cloves (4 teaspoons) of garlic, minced

1 1/2 tablespoons curry powder

1 tablespoon garam masala

1 1/2 teaspoons chili powder

3/4 teaspoon kosher salt

1 (6-ounce) can no salt added tomato paste

1 small cauliflower

1 (14-ounce) can tomato sauce

2 tablespoons unsalted butter — cut into small pieces (use coconut oil to make dairy-free)

1/2 cup half-and-half or full-fat coconut milk — do not use light coconut milk, as it will water down the sauce

1/2 cup plain nonfat Greek yogurt — or non-dairy yogurt to make dairy-free

FOR SERVING:

Prepared brown rice

Quinoa

Naan

Chopped fresh cilantro

Directions:

Heat coconut oil in a non-stick pot over medium heat. When it’s hot, add onion and cook until it softens for about 5 minutes. Add ginger, garlic, curry, chili powder, and garam masala. Cook until fragrant for about 30 seconds.

Put the onions into a 6-quarter slow cooker or larger. Put the chicken on top and flowers of cauliflower and add tomato sauce. Mix to add the florets and the sauce a little, so that the chicken pieces remain undisturbed. The pieces of chicken should appear large. Use one spoon to make your sauce and florets a little bit more evenly. Spread pieces of butter over the top.

Cover and cook at a high level for 1 1⁄2 to 2 1/2 hours, or at a high level for 4-6 hours, until the chicken is cooked and the thermometer is 165 degrees F. The cooking time can change according to your slow cooker, so make sure that the chicken does not dry out early. When the chicken is finished, remove it and let it cool down slightly.

The cauliflower will probably not be tender at this point. Give the slow cooker’s contents a big mix to cover with the sauce the florets. Cook the slow cooker again and simmer for about 30 minutes to 1 hour until the florets are completely tender. (You can save this step if your florets are already tender.)

Cut it into pieces as soon as the chicken is sufficiently cool to touch. Return with the tender florets to the slow cooker. Stir in half and half. Let cool, then stir in the Greek yogurt a couple of minutes. If the chicken butter is too hot, curdling it. Enjoy the warmth of brown rice, quinoa, or naan with fresh cilantro. (Don’t stir in your yogurt right away.

Slow Cooker Butter Chicken

Rebecca This delicious butter is my Instant Pot Butter Chicken version, which is one of my webpage’s most popular and highly rated recipes. There is a true Indian flavor, but in… Main Dish Recipes Slow Cooker Butter Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds boneless, skinless chicken breasts — about 4 medium breasts
• 1 tbsp of coconut oil
• 1 small yellow onion — diced (about 1 cup)
• 1 tablespoon minced fresh ginger
• 4 cloves (4 teaspoons) of garlic, minced
• 1 1/2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon kosher salt
• 1 (6-ounce) can no salt added tomato paste
• 1 small cauliflower
• 1 (14-ounce) can tomato sauce
• 2 tablespoons unsalted butter — cut into small pieces (use coconut oil to make dairy-free)
• 1/2 cup half-and-half or full-fat coconut milk — do not use light coconut milk, as it will water down the sauce
• 1/2 cup plain nonfat Greek yogurt — or non-dairy yogurt to make dairy-free
• FOR SERVING:
• Prepared brown rice
• Quinoa
• Naan
• Chopped fresh cilantro

Instructions

Heat coconut oil in a non-stick pot over medium heat. When it's hot, add onion and cook until it softens for about 5 minutes. Add ginger, garlic, curry, chili powder, and garam masala. Cook until fragrant for about 30 seconds.

Put the onions into a 6-quarter slow cooker or larger. Put the chicken on top and flowers of cauliflower and add tomato sauce. Mix to add the florets and the sauce a little, so that the chicken pieces remain undisturbed. The pieces of chicken should appear large. Use one spoon to make your sauce and florets a little bit more evenly. Spread pieces of butter over the top.

Cover and cook at a high level for 1 1⁄2 to 2 1/2 hours, or at a high level for 4-6 hours, until the chicken is cooked and the thermometer is 165 degrees F. The cooking time can change according to your slow cooker, so make sure that the chicken does not dry out early. When the chicken is finished, remove it and let it cool down slightly.

The cauliflower will probably not be tender at this point. Give the slow cooker's contents a big mix to cover with the sauce the florets. Cook the slow cooker again and simmer for about 30 minutes to 1 hour until the florets are completely tender. (You can save this step if your florets are already tender.)

Cut it into pieces as soon as the chicken is sufficiently cool to touch. Return with the tender florets to the slow cooker. Stir in half and half. Let cool, then stir in the Greek yogurt a couple of minutes. If the chicken butter is too hot, curdling it. Enjoy the warmth of brown rice, quinoa, or naan with fresh cilantro. (Don't stir in your yogurt right away.

Every culture that is fortuitously affected by Italian cuisine is fortunate enough to have its version of warm one-pot pasta wonders! The names in this field, ranging from baked ziti to the simple “pasta bake” is always straightforward, humble, and scrumptious. A delicious, innovative example of classic Italian food, when the regional influences are met is the recipe bellow for slow-cooked Cajun chicken alfredo. These recipes are a combination of two of my most popular recipes: One-Pot Cajun Alfredo and Crockpot Chicken Alfredo. This slow cooker is so delicious and will certainly hit your family. The chicken and alfredo sauce is tasted by smoked sausage and cajun seasoning and gives the dish so many layers of flavor.

Chicken Alfredo’s almost always the first recipe to which we are turning to when we seek comforting carby goodness. Feel free to adjust the seasoning of the cajun/creole to your individual preferences. Best of all, the pasta is even cooked in the slow cooker.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Slowcooker, Crockpot, etc…) To SAVE it for later…

Cajun Chicken Alfredo Recipe

Preparation time: 15 minutes
Cooking time: 4 hours and 30 minutes
Serves: 8

Ingredients:

1 tablespoon olive oil

1 pound chicken breasts

1 lb (sliced into 1-inch pieces) smoked sausage

3 cups of heavy cream

4 cups of low sodium chicken broth

4 tablespoons butter

2 tablespoons coarse cajun seasoning

2 cloves garlic smashed

1 pound of uncooked penne pasta

1/2 cup hot water

5 oz freshly shredded parmesan cheese

kosher salt and black pepper

garlic powder

Directions:

Pat the breasts of chicken until dry and season with the Kosher salt, pepper, and garlic. Heat oil overheats and sear chicken breast on both sides.

Add chicken breast, sausage, heavy cream, chicken broth, butter, garlic cloves, and a 1⁄2 tsp of kosher salt, cajun seasoning, add some ground black pepper to the slow cooker.

Cook for 4 hours or 2-3 hours at low temperature, until chicken reaches 165 degrees.

Remove chicken from the slow cooker, set aside to cool. Slice when completely cool.

In 1/2 cup of hot water, cover and cook uncooked penne pasta for 30 min. in high heat

Stir in Parmesan cheese, sliced chicken, and extra salt and black pepper after the pasta is tender.

Slow Cooker Cajun Chicken Alfredo

Rebecca Every culture that is fortuitously affected by Italian cuisine is fortunate enough to have its version of warm one-pot pasta wonders! The names in this field, ranging from baked ziti… Main Dish Recipes Slow Cooker Cajun Chicken Alfredo European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 7 voted )

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breasts
• 1 lb (sliced into 1-inch pieces) smoked sausage
• 3 cups of heavy cream
• 4 cups of low sodium chicken broth
• 4 tablespoons butter
• 2 tablespoons coarse cajun seasoning
• 2 cloves garlic smashed
• 1 pound of uncooked penne pasta
• 1/2 cup hot water
• 5 oz freshly shredded parmesan cheese
• kosher salt and black pepper
• garlic powder

Instructions

Pat the breasts of chicken until dry and season with the Kosher salt, pepper, and garlic. Heat oil overheats and sear chicken breast on both sides.

Add chicken breast, sausage, heavy cream, chicken broth, butter, garlic cloves, and a 1⁄2 tsp of kosher salt, cajun seasoning, add some ground black pepper to the slow cooker.

Cook for 4 hours or 2-3 hours at low temperature, until chicken reaches 165 degrees.

Remove chicken from the slow cooker, set aside to cool. Slice when completely cool.

In 1/2 cup of hot water, cover and cook uncooked penne pasta for 30 min. in high heat

Stir in Parmesan cheese, sliced chicken, and extra salt and black pepper after the pasta is tender.

This cake reminds me of spring. The fresh strawberries used to make it more irresistible. It’s simple, gorgeous, and refreshing. My family’s favorite! For all the strawberries lower out there this lovely cake is made especially for you. It’s so easy to put together so you’ll have no excuse to make it. The ingredients are not hard to find and are very simple. It is indeed a no-fuss cake to make. And it’s so yummy that one slice is not enough you’ll be asking for more.

Ingredients

1 box of Angel Food Cake Mix

1 lb. tub of cool whip (16 oz)

1 jar of strawberry preserves (18 oz)

1 lb. container of fresh strawberries, cut in half and mixed in a large bowl with sugar (1 tablespoon)

How to make Strawberry Delight Dessert

Step 1: According to the direction written on the box, prepare the Angel Food cake mix in two round cake pans.

Step 2: Let the cakes cool completely.

Step 3: In a mixing bowl, mix half of the cool whip with a jar of strawberry preserves.

Step 4: Slice the cakes horizontally in half to create two layers.

Step 5: Put the bottom layer on a serving dish.

Step 6: Evenly spread the cool whip and strawberry mixture on top of the cake, then, top it with fresh strawberries.

Step 7: Place the following layer of the cake on top and again frost the top with the cool whip and strawberry mixture, then, top it with fresh strawberries. Do this for all the cake layers.

Step 8: Once all the layers are placed on top of each other, generously spread the second half of the cool whip entirely over the cake.

Step 9: Decorate the cake using the leftover strawberries.

Step 10: Before serving make sure to chill the cake. Place it in the fridge for a few hours. When ready to serve, remove from the fridge, and slice a piece. Enjoy!

Rebecca This cake reminds me of spring. The fresh strawberries used to make it more irresistible. It’s simple, gorgeous, and refreshing. My family’s favorite! For all the strawberries lower out there… Main Dish Recipes Strawberry Delight Dessert European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

• 1 box of Angel Food Cake Mix
• 1 lb. tub of cool whip (16 oz)
• 1 jar of strawberry preserves (18 oz)
• 1 lb. a container of fresh strawberries, cut in half and mixed in a large bowl with sugar (1 tablespoon)

Instructions

Step 1: According to the direction written on the box, prepare the Angel Food cake mix in two round cake pans.

Step 2: Let the cakes cool completely.

Step 3: In a mixing bowl, mix half of the cool whip with a jar of strawberry preserves.

Step 4: Slice the cakes horizontally in half to create two layers.

Step 5: Put the bottom layer on a serving dish.

Step 6: Evenly spread the cool whip and strawberry mixture on top of the cake, then, top it with fresh strawberries.

Step 7: Place the following layer of the cake on top and again frost the top with the cool whip and strawberry mixture, then, top it with fresh strawberries. Do this for all the cake layers.

Step 8: Once all the layers are placed on top of each other, generously spread the second half of the cool whip entirely over the cake.

Step 9: Decorate the cake using the leftover strawberries.

Step 10: Before serving make sure to chill the cake. Place it in the fridge for a few hours. When ready to serve, remove from the fridge, and slice a piece. Enjoy!

Our favorite and the best cake ever! I cannot count how many times I’ve made this cookie sheet chocolate cake. My kids are always craving for it, they love it so much they can finish the whole thing in one sitting. This cake has a velvety texture, it’s moist, has a thick frosting, fudgy, and very addictive! I always make this for my kids because they are crazy about it, just like me when I was their age. I remember my mom in the kitchen, so delighted while making this cake. Every bite of this scrumptious cake reminds me of my childhood and my mom. This is a keeper and surely a classic cake that’s worth passing on to generations.

Ingredients

2 cups flour

2 cups of sugar

½ cup butter

1 cup of water

4 Tablespoons cocoa

½ cup shortening

½ cup buttermilk

½ teaspoon baking soda

2 eggs

1 teaspoon vanilla

FROSTING

½ cup butter

6 tablespoons milk

3 tablespoons cocoa

3 cups powdered sugar

1 teaspoon vanilla

(nuts if desired, I never add them)

How to make Cookie Sheet Chocolate Cake

Step 1: Measure the flour and the sugar and place them in a large mixing bowl and set aside.

Step 2: Combine the butter, water, cocoa, and shortening in a medium saucepan. Bring to a boil and once the mixture is boring, add in the flour mixture. Stir until incorporated.

Step 3: Mix in the buttermilk, baking soda, eggs, and vanilla (in order) and make sure to mix in-between each addition.

Step 4: Pour the mixture in a greased cookie sheet.

Step 5: Place inside the oven and bake for 20 minutes at 400 degrees F.

TO MAKE THE FROSTING

Step 6: Combine the buttermilk and cocoa and bring to a boil.

Step 7: Stir in the powdered sugar and vanilla. Mix until smooth.

Step 8: Once the cake is cooked, remove from the oven.

Step 9: While the cake is hot poke holes using a fork. Then, pour the frosting evenly all over the cake.

Cookie Sheet Chocolate Cake

Rebecca Our favorite and the best cake ever! I cannot count how many times I’ve made this cookie sheet chocolate cake. My kids are always craving for it, they love it… Main Dish Recipes Cookie Sheet Chocolate Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups flour
• 2 cups of sugar
• ½ cup butter
• 1 cup of water
• 4 Tablespoons cocoa
• ½ cup shortening
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• FROSTING
• ½ cup butter
• 6 tablespoons milk
• 3 tablespoons cocoa
• 3 cups powdered sugar
• 1 teaspoon vanilla
• (nuts if desired, I never add them)

I am so impressed by this recipe! I tried it 2 days ago and I’m so glad that I did! Don’t let the number of steps stop you from making this incredibly amazing treat. It may be a lot of steps but I promise you that it’s not that difficult to follow. The aroma and the taste are definitely worth the time and effort. I know you are gonna love it!

Ingredients

2 1/2 cups pecans

1/2 cup butter (I use salted)

1 cup brown sugar

1/2 cup light corn syrup

7 ounces sweetened condensed milk (1/2 of a 14-ounce can)

1/2 teaspoon vanilla

1 (12 ounces) package milk chocolate chips

1/2 teaspoon shortening (I use butter flavored Crisco)

How to make Chocolate Pecan Turtle Clusters

In a large skillet, put about 2 1/2 cups of pecans. Turn the heat to medium-high and toast the pecans. Stir until the color turns slightly dark and the smell is amazing. This usually takes about 2-3 minutes.

Line with parchment paper 2 large cookie sheets. Apply cooking spray and group the pecans leaving 1-inch spaced apart between groups.

In a saucepan, add 1/2 cup of butter and turn the heat to medium-high until the butter has melted. Add 1/2 cup of light corn syrup, 1/2 cup butter, 7 ounces of sweetened condensed milk, and 1 cup brown sugar. Stir until the heat turns to about 235-240 degrees. Remove from the pan. This will caramelize the mixture then add 1/2 teaspoon of vanilla.

Drizzle with 1 and 1/2 teaspoons of caramel on each group of pecans. Do this right away as the caramel will begin to become hard.

Pour about 12 oz of milk chocolate chips in a microwavable bowl. Put in the oven and heat for about 30 seconds while stirring occasionally.

Add 1/2 teaspoon of shortening solution into the melted chocolate and leave it for 2 minutes. This will allow the chocolate to spread even more and it will help melt it. Stir until well-mixed.

Spread 1 1/2 teaspoons of melted chocolate on top of the nuts and caramel.

Let it sit for about 10 minutes or more to set the chocolate. When the texture becomes hard, you are ready to serve! Place the leftovers in an airtight container to preserve that amazing taste. Enjoy!

Chocolate Pecan Turtle Clusters

Rebecca I am so impressed by this recipe! I tried it 2 days ago and I’m so glad that I did! Don’t let the number of steps stop you from making… Main Dish Recipes Chocolate Pecan Turtle Clusters European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 cups pecans
• 1/2 cup butter (I use salted)
• 1 cup brown sugar
• 1/2 cup light corn syrup
• 7 ounces sweetened condensed milk (1/2 of a 14-ounce can)
• 1/2 teaspoon vanilla
• 1 (12 ounces) package milk chocolate chips
• 1/2 teaspoon shortening (I use butter flavored Crisco)

Instructions

In a large skillet, put about 2 1/2 cups of pecans. Turn the heat to medium-high and toast the pecans. Stir until the color turns slightly dark and the smell is amazing. This usually takes about 2-3 minutes.

Line with parchment paper 2 large cookie sheets. Apply cooking spray and group the pecans leaving 1-inch spaced apart between groups.

In a saucepan, add 1/2 cup of butter and turn the heat to medium-high until the butter has melted. Add 1/2 cup of light corn syrup, 1/2 cup butter, 7 ounces of sweetened condensed milk, and 1 cup brown sugar. Stir until the heat turns to about 235-240 degrees. Remove from the pan. This will caramelize the mixture then add 1/2 teaspoon of vanilla.

Drizzle with 1 and 1/2 teaspoons of caramel on each group of pecans. Do this right away as the caramel will begin to become hard.

Pour about 12 oz of milk chocolate chips in a microwavable bowl. Put in the oven and heat for about 30 seconds while stirring occasionally.

Add 1/2 teaspoon of shortening solution into the melted chocolate and leave it for 2 minutes. This will allow the chocolate to spread even more and it will help melt it. Stir until well-mixed.

Spread 1 1/2 teaspoons of melted chocolate on top of the nuts and caramel.

Let it sit for about 10 minutes or more to set the chocolate. When the texture becomes hard, you are ready to serve! Place the leftovers in an airtight container to preserve that amazing taste. Enjoy!

If you are looking for an easy and quick dinner, you have come to the right place! This dish will only take you 20 minutes to make. Yes, that’s how quick it is! I am sure that your friends and family will love it! Give a try today!

Ingredients

1 2/3 to 1 3/4 pounds ground sirloin

1 medium onion, cut into chunks

2 ribs celery from the heart of the stalk, cut into

2-inch pieces

1 green bell pepper

1 large egg plus a splash of milk, beaten

1 cup plain bread crumbs

2 tablespoons grill seasoning (recommended: Montreal SteakSeasoning by McCormick)

1 cup smoky barbecue sauce

1/2 cup tomato salsa

1 tablespoon Worcestershire sauce

Vegetable oil or extra-virgin olive oil

How to make Meatloaf in a Muffin Pan

Step 1: Prepare the oven and preheat to 450 degrees F.

Step 2: In a large bowl, Put the ground beef then put the celery and onion in a food processor. After, slice the bell pepper into half and remove the seeds.

Step 3: Slice the bell pepper into medium size pieces and toss it into the food processor.

Step 4: Turn on the food processor and let the blades chop the ingredients into finely small pieces.

Step 5: Add the chopped ingredients into the bowl with the beef.

Step 6: In a medium bowl, add beaten eggs, milk, grill seasoning, and bread crumbs. Whisk until well-mixed then pour the mixture into the meat.

Step 7: In a medium bowl, combine the salsa, Worcestershire sauce, and the smoky barbecue sauce. Stir until well-blended.

Step 8: Pour only half of the sauce into the meatloaf mix then use your clean hands to mix all the ingredients. Wash your hands after.

Step 9: Apply olive oil or vegetable oil on a 12-muffin tin. Use a brush to spread the oil.

Step 10: Scoop the meatloaf mixture and put them into the muffin tin. Make sure to fill each tin.

Step 11: Pour about a 1 tablespoon of the other half of the sauce on top of the meatloaf.

Step 12: Put in the oven and bake for at least 20 minutes or until cooked through. Check 1 muffin to see if it’s already cooked. If not, bake it for another 5 minutes.

Make Meatloaf in a Muffin Pan – it cooks in 15 minutes!

Rebecca If you are looking for an easy and quick dinner, you have come to the right place! This dish will only take you 20 minutes to make. Yes, that’s how… Main Dish Recipes Make Meatloaf in a Muffin Pan – it cooks in 15 minutes! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 2/3 to 1 3/4 pounds ground sirloin
• 1 medium onion, cut into chunks
• 2 ribs celery from the heart of the stalk, cut into
• 2-inch pieces
• 1 green bell pepper
• 1 large egg plus a splash of milk, beaten
• 1 cup plain bread crumbs
• 2 tablespoons grill seasoning (recommended: Montreal SteakSeasoning by McCormick)
• 1 cup smoky barbecue sauce
• 1/2 cup tomato salsa
• 1 tablespoon Worcestershire sauce
• Vegetable oil or extra-virgin olive oil

Instructions

Step 1: Prepare the oven and preheat to 450 degrees F.

Step 2: In a large bowl, Put the ground beef then put the celery and onion in a food processor. After, slice the bell pepper into half and remove the seeds.

Step 3: Slice the bell pepper into medium size pieces and toss it into the food processor.

Step 4: Turn on the food processor and let the blades chop the ingredients into finely small pieces.

Step 5: Add the chopped ingredients into the bowl with the beef.

Step 6: In a medium bowl, add beaten eggs, milk, grill seasoning, and bread crumbs. Whisk until well-mixed then pour the mixture into the meat.

Step 7: In a medium bowl, combine the salsa, Worcestershire sauce, and the smoky barbecue sauce. Stir until well-blended.

Step 8: Pour only half of the sauce into the meatloaf mix then use your clean hands to mix all the ingredients. Wash your hands after.

Step 9: Apply olive oil or vegetable oil on a 12-muffin tin. Use a brush to spread the oil.

Step 10: Scoop the meatloaf mixture and put them into the muffin tin. Make sure to fill each tin.

Step 11: Pour about a 1 tablespoon of the other half of the sauce on top of the meatloaf.

Step 12: Put in the oven and bake for at least 20 minutes or until cooked through. Check 1 muffin to see if it's already cooked. If not, bake it for another 5 minutes.

This easy lemon cake is undeniably delicious. And a simple glaze is drizzled over this amazing cake to make it more interesting. There are two ways to make this – from scratch or using a box cake mix. Either way, the result is astonishing!

Ingredients (from scratch)

5 eggs

3 c. self-rising flour

3/4 lb. butter, softened (3/4 lb. of butter equals to 3 sticks)

3 c. sugar

2 tbsps lemon juice (real or squeeze kind is fine) or extract if you want a deeper lemon flavor

3/4 c. carbonated lemon-lime beverage any brand

If using a Box Cake Mix

1 box of yellow cake mix

4 eggs

3/4 c. of vegetable oil

14 ounces box of instant lemon pudding

3/4 c. of carbonated lemon-lime soda of your choice/any brand

Lemon Glaze Ingredients

1/2 c. powdered sugar

2 tbsps lemon juice

1 tsp of milk

How to make Easy Lemon 7Up Cake! from scratch

Step 1: Combine the butter and sugar for about 10 minutes.

Step 2: Add in the eggs one at a time while beating after each addition.

Step 3: Stir in the flour and lemon juice or lemon extract.

Step 4: Then, fold in the lemon-lime soda of your choice.

Step 5: Carefully pour the mixture into a well-greased 12 cup bundt pan.

Step 6: Place inside the oven and bake for an hour or an hour and fifteen minutes at 325 degrees until fully set.

Step 7: Once done, remove from the oven and transfer to a wire rack to cool completely.

Step 8: Once cooled, drizzle the cake. Serve and enjoy!

Using a Box Cake Mix

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

Step 2: Greased well the bundt pan.

Step 3: Combine the cake mix ingredients and the pudding, followed by the soda. Mix until incorporated.

Step 4: Carefully pour the batter into the well-greased bundt pan.

Step 5: Place inside the preheated oven and bake for to minutes or until set.

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

Step 7: Glaze the cake. Serve and enjoy!

To make the Lemon Glaze, mix the powdered sugar, lemon juice, and milk until incorporated. Then, drizzle the glaze over the cooled cake. You can either make this glaze or use the same easy and delicious glaze from the box mix.

Easy Lemon 7Up Cake!

Rebecca This easy lemon cake is undeniably delicious. And a simple glaze is drizzled over this amazing cake to make it more interesting. There are two ways to make this –… Main Dish Recipes Easy Lemon 7Up Cake! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 eggs
• 3 c. self-rising flour
• 3/4 lb. butter, softened (3/4 lb. of butter equals to 3 sticks)
• 3 c. sugar
• 2 tbsps lemon juice (real or squeeze kind is fine) or extract if you want a deeper lemon flavor
• 3/4 c. carbonated lemon-lime beverage any brand
• If using a Box Cake Mix
• 1 box of yellow cake mix
• 4 eggs
• 3/4 c. of vegetable oil
• 14 ounces box of instant lemon pudding
• 3/4 c. of carbonated lemon-lime soda of your choice/any brand
• Lemon Glaze Ingredients
• 1/2 c. powdered sugar
• 2 tbsps lemon juice
• 1 tsp of milk

Instructions

Step 1: Combine the butter and sugar for about 10 minutes.

Step 2: Add in the eggs one at a time while beating after each addition.

Step 3: Stir in the flour and lemon juice or lemon extract.

Step 4: Then, fold in the lemon-lime soda of your choice.

Step 5: Carefully pour the mixture into a well-greased 12 cup bundt pan.

Step 6: Place inside the oven and bake for an hour or an hour and fifteen minutes at 325 degrees until fully set.

Step 7: Once done, remove from the oven and transfer to a wire rack to cool completely.

Step 8: Once cooled, drizzle the cake. Serve and enjoy!

Using a Box Cake Mix

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

Step 2: Greased well the bundt pan.

Step 3: Combine the cake mix ingredients and the pudding, followed by the soda. Mix until incorporated.

Step 4: Carefully pour the batter into the well-greased bundt pan.

Step 5: Place inside the preheated oven and bake for to minutes or until set.

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

Step 7: Glaze the cake. Serve and enjoy!

To make the Lemon Glaze, mix the powdered sugar, lemon juice, and milk until incorporated. Then, drizzle the glaze over the cooled cake. You can either make this glaze or use the same easy and delicious glaze from the box mix.

A very refreshing treat for hot weather. Yesterday I was craving for something cold and sweet. At first, I thought about eating ice cream but I remembered this recipe. It was on TV the other night and it was a good thing that I was able to write down all the ingredients. As to the steps, I kind of did it myself. The idea is pretty easy so you will get it immediately. For quick and easy procedures though, you can just follow these steps that I have provided for you. Make it today! Your dessert is gonna be amazing tonight! By the way, you can add your preferred additional ingredients. For example, try adding fresh and sweet mangoes. It really gives a different yet amazing twist to this dessert. Enjoy!

INGREDIENTS

1 (3 ounces) package lemon Jell-O

1 cup boiling water

8 ounces cream cheese

1 cup granulated sugar

5 tablespoons lemon juice

1 can Carnation evaporated milk, well chilled

Graham crackers, crushed

How to make The Famous “Woolworth” Ice Box Cheesecake

Step 1: Place a medium round casserole on the stove and pour water then bring to boil.

Step 2: Add the Jell-O and dissolve in the boiling water then turn the heat to low until the texture becomes thick.

Step 3: In a medium bowl, combine lemon juice, cheese, and sugar. Beat until well-mixed and smooth.

Step 4: Add in the cooked Jell-O into the cream cheese mixture and beat until well-mixed.

Step 5: Pour the Carnation milk in a large bowl and beat until it becomes fluffy.

Step 6: Add the Jell-O mixture and cream cheese mixture into the large bowl with the Carnation milk. Mix until well-blended.

Step 7: In a 9×13 pan, add crushed Graham crackers and line on the bottom part of the pan.

Step 8: Add all the ingredients into the pan and spread crushed Graham crackers on top.

Step 9: Refrigerate for at least 1 hour. Serve and Enjoy!

The Famous "Woolworth" Ice Box Cheesecake

Rebecca A very refreshing treat for hot weather. Yesterday I was craving for something cold and sweet. At first, I thought about eating ice cream but I remembered this recipe. It… Main Dish Recipes The Famous “Woolworth” Ice Box Cheesecake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (3 ounces) package lemon Jell-O
• 1 cup boiling water
• 8 ounces cream cheese
• 1 cup granulated sugar
• 5 tablespoons lemon juice
• 1 can Carnation evaporated milk, well chilled
• Graham crackers, crushed

This is one of the easiest and quickest recipes I’ve made for a long time. This is a classic Granny’s doughnuts that I haven’t made for such a long time. It’s been around for ages, and many have made modifications already but this is the traditional recipe that our grandmothers used. Even the glaze is simple and straightforward. Don’t be intimated because even if these donuts are easy to make, the result will surprise you.

My kids are not used to these simple and plain donuts but when they tasted it they love it as much! It’s a nice change for all the frosting treats they typically consume. Indeed, we will always come back to the original, speaking for these lovely and delicious donuts. My husband is in love with these gorgeous donuts and he’s always craving for it ever since I made this. I can’t blame him, this is the donut we grew up with.

Ingredients

1 cup of sugar

1 teaspoon nutmeg

1 teaspoon baking soda

½ teaspoon salt

2 eggs

1 tablespoon shortening

1 cup of sour milk

6 cups of flour

HOW TO MAKE GRANNY’S DOUGHNUTS

Step 1: In a bowl, mix the sugar, nutmeg, soda, salt, eggs, milk, and shortening. Mix enough flour and roll out the dough on a floured surface. With a donut cutter, cut the dough.

Step 2: Drop the donuts in 1 tablespoon of hot shortening (heat to 375 degrees F). And make sure to turn the donuts several times.

Step 3: Once done, transfer the donuts on some crumped paper soft and let them cool.

Step 4: Dust the donuts with powdered sugar or granulated sugar or with cinnamon. You can drizzle them with glaze if desired.

To make the white donut glaze, mix the 2 cups of powdered sugar, 1 tsp. vanilla, and 4 to 6 tablespoons of milk in a bowl using a fork until you reached your desired consistency. Thicken the glaze with powdered sugar or thin down with milk.

GRANNY’S DOUGHNUTS

Rebecca This is one of the easiest and quickest recipes I’ve made for a long time. This is a classic Granny’s doughnuts that I haven’t made for such a long time.… Main Dish Recipes GRANNY’S DOUGHNUTS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of sugar
• 1 teaspoon nutmeg
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 eggs
• 1 tablespoon shortening
• 1 cup of sour milk
• 6 cups of flour

Instructions

Step 1: In a bowl, mix the sugar, nutmeg, soda, salt, eggs, milk, and shortening. Mix enough flour and roll out the dough on a floured surface. With a donut cutter, cut the dough.

Step 2: Drop the donuts in 1 tablespoon of hot shortening (heat to 375 degrees F). And make sure to turn the donuts several times.

Step 3: Once done, transfer the donuts on some crumped paper soft and let them cool.

Step 4: Dust the donuts with powdered sugar or granulated sugar or with cinnamon. You can drizzle them with glaze if desired.

To make the white donut glaze, mix the 2 cups of powdered sugar, 1 tsp. vanilla, and 4 to 6 tablespoons of milk in a bowl using a fork until you reached your desired consistency. Thicken the glaze with powdered sugar or thin down with milk.

Whoever thought of this treat is genius! This is exactly like a tropical cake with a twist. These little beauties taste incredible, fudgy, with real chunks of pineapple and maraschino cherries. It’s the tasty combination that we’ve always dreamed about – the burst of freshness from the pineapples and cherries, and the fudgy delight comes together in a bite of pure bliss!

INGREDIENTS

2 cups of sugar

½ cup of unsalted butter

¾ cup of heavy cream

2 cups of white chocolate chips

2 tsp. pineapple juice

4 tbsp. yellow cake mix

7 ounces marshmallow creme

1-¼ cups of dried pineapple, diced

13 maraschino cherries, cut in half

How to make Pineapple Upside-Down Cake Fudge

Step 1: Line a parchment paper on an 8 x 8-inch baking dish leaving enough extension so the fudge can be lifted easily after it has set.

Step 2: Combine the sugar, butter, and heavy cream in a medium saucepan. Bring the mixture to a boil over medium heat. Then, reduce the heat to low and continue cooking for 7 to 10 minutes while regularly stirring until a candy or instant-read thermometer reach 234 degrees Fahrenheit or 112 degrees Celsius.

Step 3: Once a soft-ball stage is reached remove from the heat and stir in the white chocolate until melted and the mixture is smooth.

Step 4: Mix in the pineapple juice, cake mix, and marshmallow creme until incorporated.

Step 5: Then, fold in the diced dried pineapple.

Step 6: Carefully pour the fudge mixture into the lined baking dish.

Step 7: Cut the cherry in halves and place them evenly spaced on top of the fudge. For five rows of five cherry pieces will yield 25 pieces when cut.

Step 8: Chill the fudge in the fridge for at least 2 to 3 hours until firm. Once the fudge is firm, carefully lift the parchment from the pan.

Step 9: Cut into pieces making sure to get 1 cheery piece per slice. Serve and enjoy!

Pineapple Upside-Down Cake Fudge

Rebecca Whoever thought of this treat is genius! This is exactly like a tropical cake with a twist. These little beauties taste incredible, fudgy, with real chunks of pineapple and maraschino cherries.… Main Dish Recipes Pineapple Upside-Down Cake Fudge European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups of sugar
• ½ cup of unsalted butter
• ¾ cup of heavy cream
• 2 cups of white chocolate chips
• 2 tsp. pineapple juice
• 4 tbsp. yellow cake mix
• 7 ounces marshmallow creme
• 1-¼ cups of dried pineapple, diced
• 13 maraschino cherries, cut in half

Instructions

Step 1: Line a parchment paper on an 8 x 8-inch baking dish leaving enough extension so the fudge can be lifted easily after it has set.

Step 2: Combine the sugar, butter, and heavy cream in a medium saucepan. Bring the mixture to a boil over medium heat. Then, reduce the heat to low and continue cooking for 7 to 10 minutes while regularly stirring until a candy or instant-read thermometer reach 234 degrees Fahrenheit or 112 degrees Celsius.

Step 3: Once a soft-ball stage is reached remove from the heat and stir in the white chocolate until melted and the mixture is smooth.

Step 4: Mix in the pineapple juice, cake mix, and marshmallow creme until incorporated.

Step 5: Then, fold in the diced dried pineapple.

Step 6: Carefully pour the fudge mixture into the lined baking dish.

Step 7: Cut the cherry in halves and place them evenly spaced on top of the fudge. For five rows of five cherry pieces will yield 25 pieces when cut.

Step 8: Chill the fudge in the fridge for at least 2 to 3 hours until firm. Once the fudge is firm, carefully lift the parchment from the pan.

Step 9: Cut into pieces making sure to get 1 cheery piece per slice. Serve and enjoy!