Main Dish Recipes

A wonderful dinner idea or appetizer that everyone will enjoy. This crab and cream cheese snacks are pretty easy to put together and quick to make, you’ll have it in your dinner table in no time. These golden crescent rolls are filled with cream cheese and tender pieces of crab, it’s sure will not disappoint and will provide you with rich flavor that you are undeniably scrumptious.

I’ve gone through every recipe of seafood crescent rolls and this recipe by far is the most loved, and easiest to follow. These rolls are very comforting, the cream cheese and seafood filling are wrap in convenient crescent doughs and are baked to perfection. You can either use chopped crabs or cooked shrimps and it’s still delightful. This a must try and certainly a keeper.

INGREDIENTS

1-8 ounces tube crescent roll dough

3 ounces cream cheese, softened

1/4 cup of mayonnaise

3/4 cup of cooked crabmeat, chopped or shrimp cooked

2 green onions, chopped

1/8- 1/4 teaspoon of cayenne pepper

salt and pepper, to taste

HOW TO MAKE CRAB & CREAM CHEESE SNACKS

Step 1: Prepare the oven. Preheat it to 375 degrees F. And with a cooking spray, spray or grease a baking pan.

Step 2: Mix the cream cheese, mayo, crab meat, onion, and red pepper in a small bowl. Sprinkle some salt and pepper to taste.

Step 3: Lay half of the crescent dough on a greased baking pan. Evenly spread the seafood mixture over and top with the other half of the dough.

Step 4: Place inside the preheated oven and bake until puffed and browned. Once done, remove from the oven and let it sit for a couple of minutes before cutting. As an appetizer, separately roll each crescent dough and scoop a small amount of mixture in the center and roll. Then, place in the oven to bake until puffed and browned.

CRAB & CREAM CHEESE SNACKS

Rebecca A wonderful dinner idea or appetizer that everyone will enjoy. This crab and cream cheese snacks are pretty easy to put together and quick to make, you’ll have it in… Main Dish Recipes CRAB & CREAM CHEESE SNACKS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-8 ounces tube crescent roll dough
• 3 ounces cream cheese, softened
• 1/4 cup of mayonnaise
• 3/4 cup of cooked crabmeat, chopped or shrimp cooked
• 2 green onions, chopped
• 1/8- 1/4 teaspoon of cayenne pepper
• salt and pepper, to taste

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F. And with a cooking spray, spray or grease a baking pan.

Step 2: Mix the cream cheese, mayo, crab meat, onion, and red pepper in a small bowl. Sprinkle some salt and pepper to taste.

Step 3: Lay half of the crescent dough on a greased baking pan. Evenly spread the seafood mixture over and top with the other half of the dough.

Step 4: Place inside the preheated oven and bake until puffed and browned. Once done, remove from the oven and let it sit for a couple of minutes before cutting. As an appetizer, separately roll each crescent dough and scoop a small amount of mixture in the center and roll. Then, place in the oven to bake until puffed and browned.

For a fantastic, low-cost alternative for the traditional cheesesteak sandwich, this recipe for a cheesesteak style sloppy joes would be a great choice. It’s made with simple and easy to find ingredients, plus this can easily be customized. Want to spice things up? Add a splash of hot sauce or cayenne pepper, you can even dice some jalapeno and add it with your onions and bell pepper. Mushrooms work best as well, saute it along with the onions and bell pepper. This super delicious, full of flavor sloppy joes is an excellent weeknight meal for the whole family.

Ingredients

1 pound ground beef

1 tsp. salt

1/2 tsp. black pepper

2 tbsp. unsalted butter

1 small onion diced

1 green bell pepper diced

1/4 tsp. garlic powder or 2 cloves garlic, minced

1 tbsp. Worcestershire sauce

1/2 cup beef broth

1 tbsp. cornstarch

4 slices white American or provolone cheese

4 rolls

HOW TO MAKE CHEESESTEAK STYLE SLOPPY JOES

Step 1: In a saute pan, cook the ground beef over medium heat. Crumble and season with salt and pepper. Cook for about 5 minutes until browned. Once browned, remove from the pan and set aside.

Step 2: Melt butter in the same pan, add onion, and bell pepper. Saute for about 4 to 5 minutes or until the vegetables begin to brown and the onion is translucent.

Step 3: Lower the heat and return the ground beef into the pan. Sprinkle the garlic powder, add in the Worcestershire sauce, and beef broth. Make sure to scrape the bottom of the pan as you are incorporating the ingredients.

Step 4: Stir in the cornstarch until dissolved. Cornstarch helps thicken the broth and creates a sauce. If the beef looks dry, you can add 1 to 2 tbsps. of water.

Step 5: Once set, remove the pan from the heat. Then, place the cheese slices on top of the meat mixture and let it sit for 1 to 2 minutes until the cheese is melted. Spoon the sloppy joes onto the rolls and serve quickly. Enjoy! For any leftovers, store in a sealed container and can keep it in the fridge for 2 to 3 days.

CHEESESTEAK STYLE SLOPPY JOES

Rebecca For a fantastic, low-cost alternative for the traditional cheesesteak sandwich, this recipe for a cheesesteak style sloppy joes would be a great choice. It’s made with simple and easy to… Main Dish Recipes CHEESESTEAK STYLE SLOPPY JOES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 pound ground beef
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 tbsp. unsalted butter
• 1 small onion diced
• 1 green bell pepper diced
• 1/4 tsp. garlic powder or 2 cloves garlic, minced
• 1 tbsp. Worcestershire sauce
• 1/2 cup beef broth
• 1 tbsp. cornstarch
• 4 slices white American or provolone cheese
• 4 rolls

Instructions

Step 1: In a saute pan, cook the ground beef over medium heat. Crumble and season with salt and pepper. Cook for about 5 minutes until browned. Once browned, remove from the pan and set aside.

Step 2: Melt butter in the same pan, add onion, and bell pepper. Saute for about 4 to 5 minutes or until the vegetables begin to brown and the onion is translucent.

Step 3: Lower the heat and return the ground beef into the pan. Sprinkle the garlic powder, add in the Worcestershire sauce, and beef broth. Make sure to scrape the bottom of the pan as you are incorporating the ingredients.

Step 4: Stir in the cornstarch until dissolved. Cornstarch helps thicken the broth and creates a sauce. If the beef looks dry, you can add 1 to 2 tbsps. of water.

Step 5: Once set, remove the pan from the heat. Then, place the cheese slices on top of the meat mixture and let it sit for 1 to 2 minutes until the cheese is melted. Spoon the sloppy joes onto the rolls and serve quickly. Enjoy! For any leftovers, store in a sealed container and can keep it in the fridge for 2 to 3 days.

This pie is all you need for a summer vibe all year round. It’s refreshing, super delicious, and a creamy one of a kind dessert that everyone loves. This beauty is tart, creamy, and is packed with lemon flavor. A satisfying, lemony goodness, you want to have it all just for yourself. If you want a refreshingly delicious pie you should try this, take it from me, you’ll never regret it. Don’t be intimidated by its look because it’s so easy to put together. Enjoy!

Ingredients

For the Creamy Pie:

1 5 oz can Evaporated milk

1 3.4 oz box of instant lemon pudding mix, one small box

2 8 oz packages of cream cheese

3/4 cup of frozen lemonade concentrate

For the Pie Crust:

2 1/2 cup of graham cracker crumbs

1/3 cup of sugar

2/3 cup of butter, melted

Or you can use 1 graham cracker crust, 9 inch (making this a no-bake dessert)

HOW TO MAKE CREAM CHEESE LEMONADE PIE

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

To make the Pie Crust

Step 2: Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Whisk until incorporated.

Step 3: Pour and press the graham cracker crumbs into a deep pie dish including the sides.

Step 4: Place inside the preheated oven and bake for 10 to 12 minutes. Remove the pie dish from the oven and let it cool.

For the Creamy Pie

Step 5: Combine the 5 ounces can of evaporated milk and the pudding mix in a small mixing bowl. Beat for 2 minutes on medium speed until the mixture is thickened.

Step 6: Put the cream cheese in a medium mixing bowl and beat for 3 minutes until light and fluffy.

Step 7: Slowly beat in the concentrated lemonade and the pudding mixture next.

Step 8: Pour the mixture into the cooled or pre-made graham cracker pie crust.

Step 9: refrigerate for at least 4 hours, covered.

CREAM CHEESE LEMONADE PIE

Rebecca This pie is all you need for a summer vibe all year round. It’s refreshing, super delicious, and a creamy one of a kind dessert that everyone loves. This beauty… Main Dish Recipes CREAM CHEESE LEMONADE PIE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Creamy Pie:
• 1 5 oz can Evaporated milk
• 1 3.4 oz box of instant lemon pudding mix, one small box
• 2 8 oz packages of cream cheese
• 3/4 cup of frozen lemonade concentrate
• For the Pie Crust:
• 2 1/2 cup of graham cracker crumbs
• 1/3 cup of sugar
• 2/3 cup of butter, melted
• Or you can use 1 graham cracker crust, 9 inch (making this a no-bake dessert)

Instructions

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

To make the Pie Crust

Step 2: Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Whisk until incorporated.

Step 3: Pour and press the graham cracker crumbs into a deep pie dish including the sides.

Step 4: Place inside the preheated oven and bake for 10 to 12 minutes. Remove the pie dish from the oven and let it cool.

For the Creamy Pie

Step 5: Combine the 5 ounces can of evaporated milk and the pudding mix in a small mixing bowl. Beat for 2 minutes on medium speed until the mixture is thickened.

Step 6: Put the cream cheese in a medium mixing bowl and beat for 3 minutes until light and fluffy.

Step 7: Slowly beat in the concentrated lemonade and the pudding mixture next.

Step 8: Pour the mixture into the cooled or pre-made graham cracker pie crust.

Step 9: refrigerate for at least 4 hours, covered.

This Sour cream enchiladas will be your favorite dish. I am sure of that!  How can you say no to that good looking piece of heaven? I learned to make this in my early 20’s when I was working as a waitress at a restaurant. I was pretty much in and out of the kitchen and one day, I saw the chef cooked this. He was more gracious enough to let me sit and watch him do his thing. I was so impressed with the way he prepared the ingredients. One particular dish he cooked that day was this Sour cream enchiladas. He taught me everything and I was able to take notes that is why here we are now! I am very happy to share this with you! Everyone should get a chance to taste this amazing food! You are welcome! Anyway, Enjoy!

Ingredients

16 oz. sour cream

1 can cream of chicken soup

1 tablespoon fresh chopped cilantro (1/2 tablespoon dried)

2 1/2 cups of cooked shredded chicken breast

1 can Rotel

1 cup of chopped onions

8 tortillas

1 cup of shredded pepper jack and Colby cheese blend

1 can of diced green chiles

HOW TO MAKE SOUR CREAM CHICKEN ENCHILADAS RECIPE

Step 1: Combine soup, cilantro, and sour cream in a saucepan. Stir until well-mixed.

Step 2: Bring to boil then set aside.

Step 3: Apply cooking spray in a pan and add the chicken, green chiles, onions, and the can of Rotel.

Step 4: Cook until onions are translucent.

Step 5: Heat the tortillas until cooked through.

Step 6: Spoon out about 2 tablespoons of the chicken mixture and fill each of the tortillas. Sprinkle 1/2 tablespoons of cheese on top.

Step 7: Roll up the tortillas and put inside the greased baking dish. Place the tortillas with the seam on the side down.

Step 8: Spread the sour cream on top of the tortillas and sprinkle with the other half of the cheese.

Step 9: Place in the oven and bake for 20 to 30 minutes at 350 degrees F or until the cheese has melted and the texture turns bubbly.

Step 10: Serve hot. Enjoy!

SOUR CREAM CHICKEN ENCHILADAS RECIPE

Rebecca This Sour cream enchiladas will be your favorite dish. I am sure of that!  How can you say no to that good looking piece of heaven? I learned to make… Main Dish Recipes SOUR CREAM CHICKEN ENCHILADAS RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 16 oz. sour cream
• 1 can cream of chicken soup
• 1 tablespoon fresh chopped cilantro (1/2 tablespoon dried)
• 2 1/2 cups of cooked shredded chicken breast
• 1 can Rotel
• 1 cup of chopped onions
• 8 tortillas
• 1 cup of shredded pepper jack and Colby cheese blend
• 1 can of diced green chiles

Instructions

Step 1: Combine soup, cilantro, and sour cream in a saucepan. Stir until well-mixed.

Step 2: Bring to boil then set aside.

Step 3: Apply cooking spray in a pan and add the chicken, green chiles, onions, and the can of Rotel.

Step 4: Cook until onions are translucent.

Step 5: Heat the tortillas until cooked through.

Step 6: Spoon out about 2 tablespoons of the chicken mixture and fill each of the tortillas. Sprinkle 1/2 tablespoons of cheese on top.

Step 7: Roll up the tortillas and put inside the greased baking dish. Place the tortillas with the seam on the side down.

Step 8: Spread the sour cream on top of the tortillas and sprinkle with the other half of the cheese.

Step 9: Place in the oven and bake for 20 to 30 minutes at 350 degrees F or until the cheese has melted and the texture turns bubbly.

Step 10: Serve hot. Enjoy!

A glorious cake that is covered with maple glaze. Everybody wants a taste, and why not? It’s super easy to make. Dig in and enjoy!

Ingredients

1 1/2 cups of butter softened

2 cups of light brown sugar, packed

1 cup of granulated sugar

5 large eggs

3 cups of all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 cup of whole milk

1 8 ounces bag toffee chips (I use Heath)

1 cup of pecans, chopped

For the Caramel Drizzle

1-14 oz can sweetened condensed milk

1 cup of brown sugar

2 tbsp. butter

1/2 tsp. vanilla extract

How to make Brown Sugar Caramel Pound Cake

Step 1: Prepare the oven. Preheat it to 325 degrees. Spray with cooking spray or grease and dust with flour a 12 cup Bundt pan.

Step 2: In a bowl, beat the butter until creamy. Add in the brown sugar, and granulated sugar. Beat in the eggs one at a time.

Step 3: Combine the flour, baking powder, and salt in a medium bowl.

Step 4: Gradually add the flour mix to the batter, alternately with milk. Beat until just combined. Then, stir in the toffee chips and pecans.

Step 5: Scoop the batter into the greased pan. Place inside the preheated oven and bake for 85 minutes. Insert a toothpick in the middle, when it comes out clean the cake is done. Tip: Cover the cake with foil while baking to prevent excess browning.

Step 6: When done, remove the pan from the oven and let the cake cool for 10 minutes.

Step 7: Remove the cake from the pan and let it cool completely on a wire rack. Before serving drizzle over the caramel over the cooled cake.

How to make the Caramel Drizzle

Step 1: Combine the condensed milk and brown sugar in a medium saucepan.

Step 2: Heat over medium-high heat and bring to a boil while whisking frequently.

Step 3: Lower the heat and simmer for 8 minutes, still whisking frequently.

Step 4: Remove the pan saucepan from the heat and whisk in the butter and vanilla.

Step 5: Let the caramel drizzle cool for 5 minutes before using. Tip: Don’t over cool, drizzle the caramel while it is still hot.

My Granddaddy's Favorite Brown Sugar Caramel Pound Cake For Those Who Enjoy Flavor

Rebecca A glorious cake that is covered with maple glaze. Everybody wants a taste, and why not? It’s super easy to make. Dig in and enjoy! Ingredients 1 1/2 cups of… Main Dish Recipes My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake For Those Who Enjoy Flavor European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 8 voted )

Ingredients

• 1 1/2 cups of butter softened
• 2 cups of light brown sugar, packed
• 1 cup of granulated sugar
• 5 large eggs
• 3 cups of all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 cup of whole milk
• 1 8 ounces bag toffee chips (I use Heath)
• 1 cup of pecans, chopped
• For the Caramel Drizzle
• 1-14 oz can sweetened condensed milk
• 1 cup of brown sugar
• 2 tbsp. butter
• 1/2 tsp. vanilla extract

Instructions

Step 1: Prepare the oven. Preheat it to 325 degrees. Spray with cooking spray or grease and dust with flour a 12 cup Bundt pan.

Step 2: In a bowl, beat the butter until creamy. Add in the brown sugar, and granulated sugar. Beat in the eggs one at a time.

Step 3: Combine the flour, baking powder, and salt in a medium bowl.

Step 4: Gradually add the flour mix to the batter, alternately with milk. Beat until just combined. Then, stir in the toffee chips and pecans.

Step 5: Scoop the batter into the greased pan. Place inside the preheated oven and bake for 85 minutes. Insert a toothpick in the middle, when it comes out clean the cake is done. Tip: Cover the cake with foil while baking to prevent excess browning.

Step 6: When done, remove the pan from the oven and let the cake cool for 10 minutes.

Step 7: Remove the cake from the pan and let it cool completely on a wire rack. Before serving drizzle over the caramel over the cooled cake.

How to make the Caramel Drizzle

Step 1: Combine the condensed milk and brown sugar in a medium saucepan.

Step 2: Heat over medium-high heat and bring to a boil while whisking frequently.

Step 3: Lower the heat and simmer for 8 minutes, still whisking frequently.

Step 4: Remove the pan saucepan from the heat and whisk in the butter and vanilla.

Step 5: Let the caramel drizzle cool for 5 minutes before using. Tip: Don't over cool, drizzle the caramel while it is still hot.

I had a very awesome childhood because of my grandma! She cooked and baked pretty much everything that I wanted to eat. Well, I was her favorite grandchild. She taught me everything I know in the kitchen so what better way to thank her but to bake the same cake she used to bake for me. This was her favorite. I know why, because the flavors will immediately tell you that it deserves to your favorite! By the way, always toast the coconut flakes for the garnish. It is the best! Have fun with this recipe. I hope it brings a smile to your face!

Ingredients

1 cup of milk

1 cup of sweetened, flaked coconut

1 cup of light cream

1/2 cup of sugar

2 tablespoons of corn starch

2 eggs, separated

1 teaspoon of vanilla

1 pre-made pie crust

8 oz whipped cream

How to make Great Grandma’s Coconut Cream Pie

Step 1: Follow the instructions on the pie crust package and let it sit to cool.

Step 2: Pour light cream and milk in a double boiler. If light cream is not available, you can mix 3 tbsp of melted butter and 1 cup of whole milk. Whisk until creamy.

Step 3: Adf in the sugar and let it boil.

Step 4: Crack eggs. Separate egg yolk from white. Pour the egg yolk into a small bowl, beat until creamy.

Step 5: In the same bowl with the egg yolk, add the corn starch and whisk until well-mixed.

Step 6: Pour the egg mixture into the double boiler with the milk mixture. Cook for 5 minutes while stirring continuously.

Step 7: Turn off the heat and add the coconut and vanilla.

Step 8: Stir until the coconut and vanilla are well combined with the rest of the ingredients. Let it sit for 30 minutes.

Step 9: Pour the batter into the cooked crust.

Step 10: Let it cool for about 30 minutes covered with plastic wrap.

Step 11: Remove the cover and spread coconut flakes and whipped cream. (Toast the coconut flakes for additional flavor.) Enjoy!

Great Grandma's Coconut Cream Pie

Rebecca I had a very awesome childhood because of my grandma! She cooked and baked pretty much everything that I wanted to eat. Well, I was her favorite grandchild. She taught… Main Dish Recipes Great Grandma’s Coconut Cream Pie European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup of milk
• 1 cup of sweetened, flaked coconut
• 1 cup of light cream
• 1/2 cup of sugar
• 2 tablespoons of corn starch
• 2 eggs, separated
• 1 teaspoon of vanilla
• 1 pre-made pie crust
• 8 oz whipped cream

Instructions

Step 1: Follow the instructions on the pie crust package and let it sit to cool.

Step 2: Pour light cream and milk in a double boiler. If light cream is not available, you can mix 3 tbsp of melted butter and 1 cup of whole milk. Whisk until creamy.

Step 3: Adf in the sugar and let it boil.

Step 4: Crack eggs. Separate egg yolk from white. Pour the egg yolk into a small bowl, beat until creamy.

Step 5: In the same bowl with the egg yolk, add the corn starch and whisk until well-mixed.

Step 6: Pour the egg mixture into the double boiler with the milk mixture. Cook for 5 minutes while stirring continuously.

Step 7: Turn off the heat and add the coconut and vanilla.

Step 8: Stir until the coconut and vanilla are well combined with the rest of the ingredients. Let it sit for 30 minutes.

Step 9: Pour the batter into the cooked crust.

Step 10: Let it cool for about 30 minutes covered with plastic wrap.

Step 11: Remove the cover and spread coconut flakes and whipped cream. (Toast the coconut flakes for additional flavor.) Enjoy!

I’m in love with shrimps! Would you believe that I can eat shrimps every day? And this recipe for a Lemon Butter Baked Shrimp is one of my favorite. It’s simple, easy to put together, and quick. Plus, like what the famous Julia Child said “With enough butter, anything is good.” I couldn’t agree more! So if you are looking for a quick and easy weeknight meal, look no further as these shrimps are ready in 20 minutes with easy to get ingredients. Fresh, crunchy, buttery, and zesty! I’m pretty sure you and your family will love and enjoy this dish. It has lots of flavors, satisfying and delicious. I’m making myself some lemon butter baked shrimps tonight. Oh, I’m craving! Just looking at the picture, makes me want to eat it. I am not kidding, once you taste this you’ll be craving for more. I do.

Ingredients

1 lb. raw shrimp, cleaned, peeled and deveined

8 tablespoons butter (1 stick), melted

3 cloves garlic, minced (my addition)

1 packet of Good Seasons Italian all-natural seasoning

1 1/2 lemon, sliced into circles

1 tablespoon dried parsley leaves

1 teaspoon black pepper, ground

How to make Lemon Butter Baked Shrimp

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

Step 2: Mix the melted butter and minced garlic in a small bowl. And pour it over a 9 x 111-inch glass casserole dish. Make sure to spread it evenly on the bottom of the dish.

Step 3: Place the lemon slices in a single layer on top of the butter.

Step 4: Then, top the lemon slices with the cleaned and deveined shrimp

Step 5: Dust the shrimp with the Italian Seasoning and sprinkle with parsley and pepper.

Step 6: Place the pan inside the oven and bake for 15 minutes. When done, remove the pan from the oven. Transfer the shrimps to a serving plate. Serve and enjoy!

Lemon Butter Baked Shrimp

Rebecca I’m in love with shrimps! Would you believe that I can eat shrimps every day? And this recipe for a Lemon Butter Baked Shrimp is one of my favorite. It’s… Main Dish Recipes Lemon Butter Baked Shrimp European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 lb. raw shrimp, cleaned, peeled and deveined
• 8 tablespoons butter (1 stick), melted
• 3 cloves garlic, minced (my addition)
• 1 packet of Good Seasons Italian all-natural seasoning
• 1 1/2 lemon, sliced into circles
• 1 tablespoon dried parsley leaves
• 1 teaspoon black pepper, ground

Instructions

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

Step 2: Mix the melted butter and minced garlic in a small bowl. And pour it over a 9 x 111-inch glass casserole dish. Make sure to spread it evenly on the bottom of the dish.

Step 3: Place the lemon slices in a single layer on top of the butter.

Step 4: Then, top the lemon slices with the cleaned and deveined shrimp

Step 5: Dust the shrimp with the Italian Seasoning and sprinkle with parsley and pepper.

Step 6: Place the pan inside the oven and bake for 15 minutes. When done, remove the pan from the oven. Transfer the shrimps to a serving plate. Serve and enjoy!

The easiest steps to bake the best blackberries cobbler! This may look difficult to make but I assure you that you can pull this off! Just follow these steps that I simplified for you. Surprise your family and friends by this outstanding treat. I made this yesterday and the reactions I got were gold! They were so impressed by the simplicity and fanciness of this cobbler!

For additional flavor, try adding grated lemon or lime zest before baking it. It will give a refreshing taste to the cobbler. You can also add raspberries. Combine it with the blackberries to take it to the next level. The complex taste of both fruits will make you wanna eat more. The recipe itself is perfect but if you want to spice things up a little, you are more than welcome to try! We are all artists in our ways, so make sure to always bring it to everything you do! Enjoy!

Ingredients

2 1/2 cup blackberries, washed

1 cup sugar

1 cup flour

2 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

1/2 cup unsalted butter, melted

How to make Homemade Kentucky Blackberry Cobbler

Step 1: In a large bowl, combine sugar and berries. Stir until well-mixed. Leave it for 25 to 30 minutes to incorporate the flavors.

Step 2: Ready the oven and preheat to 350 degrees.

Step 3: In the same bowl with the berries, add milk, flour, baking powder, and salt. Stir using a wooden spoon until well-mixed.

Step 4: Add the melted butter and mix using your hands, remember to wash your hands first. Mix until all flavors are well-combined and until you see a few clumps.

Step 5: Apply parchment paper onto a medium baking dish then pour in the batter.

Step 6: Top with the macerated blackberries plus the sugar. Spread evenly on top of the batter.

Step 7: Bake in the oven for 45 to 55 minutes. Enjoy!

Homemade Kentucky Blackberry Cobbler

Rebecca The easiest steps to bake the best blackberries cobbler! This may look difficult to make but I assure you that you can pull this off! Just follow these steps that… Main Dish Recipes Homemade Kentucky Blackberry Cobbler European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 cup blackberries, washed
• 1 cup sugar
• 1 cup flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup unsalted butter, melted

Instructions

Step 1: In a large bowl, combine sugar and berries. Stir until well-mixed. Leave it for 25 to 30 minutes to incorporate the flavors.

Step 2: Ready the oven and preheat to 350 degrees.

Step 3: In the same bowl with the berries, add milk, flour, baking powder, and salt. Stir using a wooden spoon until well-mixed.

Step 4: Add the melted butter and mix using your hands, remember to wash your hands first. Mix until all flavors are well-combined and until you see a few clumps.

Step 5: Apply parchment paper onto a medium baking dish then pour in the batter.

Step 6: Top with the macerated blackberries plus the sugar. Spread evenly on top of the batter.

Step 7: Bake in the oven for 45 to 55 minutes. Enjoy!

I spend my days checking recipes online, I guess it became my favorite pastime. I’m amazed how everything is rapidly changing, before we only rely on cookbooks but now everything is almost online. I found this recipe online for a Red Lobster’s Cheese Biscuit In A Loaf not long ago. I was just searching for biscuit recipes then I saw this and I thought I should give it a try. Good thing I did because this became my favorite loaf for my afternoon tea. It is lathered with butter and very satisfying. And pretty easy to make, too.

INGREDIENTS

3 cups of flour

1 tablespoon of baking powder

1 teaspoon of salt

1/4 teaspoon of cayenne pepper

1/8 teaspoon of black pepper

4 ounces cheddar cheese, cut into 1/4 inch cubes

1 1/4 cups of milk

3/4 cup of sour cream

3 tablespoons of butter, melted

1 egg, lightly beaten

How to make Red Lobster’s Cheese Biscuit In A Loaf

Step 1: Prepare the oven. Preheat it to 350 degrees. Grease a 9 x 5-inch loaf with oil.

Step 2: Whisk the flour, baking powder, salt, cayenne pepper, and black pepper in a bowl. Combine until incorporated. Stir in the cheese cubes until they are fully covered in flour mixture. This way, the cheese will prevent from sinking to the bottom of the loaf of bread.

Step 3: In another bowl, whisk the milk, sour cream, butter, and egg. Mix until well blended.

Step 4: Now, fold the wet ingredients into the dry ingredients. And stir until just combined.

Step 5: Evenly spread the mixture into the greased loaf pan.

Step 6: Place the pan inside the preheated oven and bake for 45 to 50 minutes. Insert a toothpick in the middle of the loaf, when it comes out clean its’s done.

Step 7: Remove the pan from the oven and let the loaf cool for 10 minutes before removing it from the pan. Then, allow the loaf to cool for an hour. Slice and serve. Enjoy!

Red Lobster's Cheese Biscuit In A Loaf

Rebecca I spend my days checking recipes online, I guess it became my favorite pastime. I’m amazed how everything is rapidly changing, before we only rely on cookbooks but now everything… Main Dish Recipes Red Lobster’s Cheese Biscuit In A Loaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 cups of flour
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• 1/4 teaspoon of cayenne pepper
• 1/8 teaspoon of black pepper
• 4 ounces cheddar cheese, cut into 1/4 inch cubes
• 1 1/4 cups of milk
• 3/4 cup of sour cream
• 3 tablespoons of butter, melted
• 1 egg, lightly beaten

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees. Grease a 9 x 5-inch loaf with oil.

Step 2: Whisk the flour, baking powder, salt, cayenne pepper, and black pepper in a bowl. Combine until incorporated. Stir in the cheese cubes until they are fully covered in flour mixture. This way, the cheese will prevent from sinking to the bottom of the loaf of bread.

Step 3: In another bowl, whisk the milk, sour cream, butter, and egg. Mix until well blended.

Step 4: Now, fold the wet ingredients into the dry ingredients. And stir until just combined.

Step 5: Evenly spread the mixture into the greased loaf pan.

Step 6: Place the pan inside the preheated oven and bake for 45 to 50 minutes. Insert a toothpick in the middle of the loaf, when it comes out clean its's done.

Step 7: Remove the pan from the oven and let the loaf cool for 10 minutes before removing it from the pan. Then, allow the loaf to cool for an hour. Slice and serve. Enjoy!

I’m a seafood lover and this Seafood Bisque is one way that I enjoy and indulge in seafoods. It’s rich, creamy, and smooth. An easy and delicious way to surrender yourself in seafood goodness. This is indeed an extraordinary soup – great as a first course or an entree or if you just want seafood bisque any time of the day.

Ingredients

3 tablespoons of butter

2 tablespoons of chopped green onion

2 tablespoons of chopped celery

3 tablespoons of all-purpose flour

2 1/2 cups of milk

1/2 teaspoon of freshly ground black pepper

1 tablespoon of tomato paste

1 cup of heavy whipping cream

8 ounces of crab meat

4 to 8 ounces of small cooked shrimp or other seafood

2 tablespoon of sherry win

How to make Crab and Shrimp Seafood Bisque

Step 1: In a large saucepan or Dutch oven, melt the butter over medium-low heat. Add in the chopped green onion and celery. Saute and stir until tender.

Step 2: Mix in the flour and blend until well incorporated with the butter and vegetables. Continue to cook and stir for 2 minutes.

Step 3: Meanwhile, warm the milk in a separate saucepan over medium heat.

Step 4: Gradually stir in the warm milk into the flour, butter, and vegetables. Continue to cook and stir until the mixture is thickened.

Step 5: Stir in the freshly ground black pepper, tomato paste, and heavy cream.

Step 6: You can puree the soup in a blender or food processor if desired and return it into the saucepan.

Step 7: Add in the crab, shrimp, and the sherry. And bring it to a simmer.

Step 8: When done, remove from fire. Serve immediately. Enjoy!

Tip:

Substitute the shrimp with small cooked bay scallops or lobster. Replace the green onions with finely chopped shallots. And if you’d like you can garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Even add a spoonful of sour cream, and, swirl.

Crab and Shrimp Seafood Bisque

Rebecca I’m a seafood lover and this Seafood Bisque is one way that I enjoy and indulge in seafoods. It’s rich, creamy, and smooth. An easy and delicious way to surrender… Main Dish Recipes Crab and Shrimp Seafood Bisque European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons of butter
• 2 tablespoons of chopped green onion
• 2 tablespoons of chopped celery
• 3 tablespoons of all-purpose flour
• 2 1/2 cups of milk
• 1/2 teaspoon of freshly ground black pepper
• 1 tablespoon of tomato paste
• 1 cup of heavy whipping cream
• 8 ounces of crab meat
• 4 to 8 ounces of small cooked shrimp or other seafood
• 2 tablespoon of sherry win

Instructions

Step 1: In a large saucepan or Dutch oven, melt the butter over medium-low heat. Add in the chopped green onion and celery. Saute and stir until tender.

Step 2: Mix in the flour and blend until well incorporated with the butter and vegetables. Continue to cook and stir for 2 minutes.

Step 3: Meanwhile, warm the milk in a separate saucepan over medium heat.

Step 4: Gradually stir in the warm milk into the flour, butter, and vegetables. Continue to cook and stir until the mixture is thickened.

Step 5: Stir in the freshly ground black pepper, tomato paste, and heavy cream.

Step 6: You can puree the soup in a blender or food processor if desired and return it into the saucepan.

Step 7: Add in the crab, shrimp, and the sherry. And bring it to a simmer.

Step 8: When done, remove from fire. Serve immediately. Enjoy!

Tip:

Substitute the shrimp with small cooked bay scallops or lobster. Replace the green onions with finely chopped shallots. And if you'd like you can garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Even add a spoonful of sour cream, and, swirl.