Recipes

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 4 Servings

Coated with seasonings, these Potato Wedges are insanely delicious! In just an hour and a half, you can have the best treats today! Take a break from the usual fries and try this recipe instead. Enjoy!

Ingredients:

3 tbsp olive oil

2 tsp onion powder

½ tsp paprika

2 tsp garlic powder

1 tsp salt

4-6 russet potatoes

½ tsp freshly ground black pepper

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a large-rimmed baking sheet with parchment paper.

Slice the potatoes into small cubes, then put them into a large mixing bowl. Add water to the bowl and make sure to soak the potatoes entirely for at least 15 minutes to an hour.

Remove the potatoes from the bowl, then use paper towels to pat them dry. Put them into a large resealable bag.

Combine paprika, salt, pepper, garlic powder, and onion powder in a mixing bowl.

Transfer the seasonings inside the bag with the potatoes together with olive oil. Seal the bag and shake it to mix all the ingredients.

Move the coated potatoes onto the lined baking sheet and spread them evenly.

Place the baking sheet in the preheated oven and bake the potato wedges for about 30 minutes. Turn them over and bake the other sides for another 30 minutes or until done.

Remove the potato wedges from the oven and allow them to rest for a few minutes at room temperature before serving.

Serve as is or with your preferred dipping sauce. Enjoy!

Notes:

Feel free to add these things if you like.

1/4 tsp ground mustard or Italian seasoning

1/2 c panko breadcrumbs

1/2 c freshly grated vegetarian Parmesan cheese

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 271 kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 916mg | Fiber: 3g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 12.4mg | Calcium: 32mg | Iron: 2mg

Potato Wedges

cherly Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Yield: 4 Servings Remember it laterLike this recipe! Pin it to your favorite… Recipes Potato Wedges European Print This

Serves: 4 Prep Time: 30 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 271 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tbsp olive oil
• 2 tsp onion powder
• ½ tsp paprika
• 2 tsp garlic powder
• 1 tsp salt
• 4-6 russet potatoes
• ½ tsp freshly ground black pepper

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a large-rimmed baking sheet with parchment paper.

Slice the potatoes into small cubes, then put them into a large mixing bowl. Add water to the bowl and make sure to soak the potatoes entirely for at least 15 minutes to an hour.

Remove the potatoes from the bowl, then use paper towels to pat them dry. Put them into a large resealable bag.

Combine paprika, salt, pepper, garlic powder, and onion powder in a mixing bowl.

Transfer the seasonings inside the bag with the potatoes together with olive oil. Seal the bag and shake it to mix all the ingredients.

Move the coated potatoes onto the lined baking sheet and spread them evenly.

Place the baking sheet in the preheated oven and bake the potato wedges for about 30 minutes. Turn them over and bake the other sides for another 30 minutes or until done.

Remove the potato wedges from the oven and allow them to rest for a few minutes at room temperature before serving.

Serve as is or with your preferred dipping sauce. Enjoy!

Notes

Feel free to add these things if you like. 1/4 tsp ground mustard or Italian seasoning 1/2 c panko breadcrumbs 1/2 c freshly grated vegetarian Parmesan cheese Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins | Yield: 12 Tacos

These heavenly treats are going to be a sure hit! Dinner will be awesome tonight if you only give this recipe a try. Enjoy!

Ingredients:

For the Brine:

1 tsp paprika

1/2 tsp cayenne pepper

2 lbs. chicken breast tenderloins

1/2 tsp garlic powder

1 tsp salt

1 c buttermilk

For the Breading:

1 tsp paprika

1/4 tsp onion powder

1/2 tsp black pepper

1 1/2 c all-purpose flour

1 tbsp chili powder

1 tsp salt

1/4 c buttermilk

1 tbsp cumin

1/4 tsp oregano

1/4 tsp garlic powder

Oil, for frying

1/2 tbsp baking powder

For the Avocado Buttermilk Ranch:

2 cloves garlic, minced

1/4 c chopped fresh chives

1 Haas avocado, halved, pitted, and peeled

1/4 c chopped fresh dill

Kosher salt and black pepper, to taste

1/4 c chopped fresh parsley

1 tsp apple cider vinegar

1 1/4 c buttermilk

To serve the Tacos:

1 c chopped lettuce

1/3 c chopped fresh cilantro

24 corn tortillas, toasted

Directions:

Add all the brine ingredients and chicken tenderloins into a large mixing bowl. Stir everything until well incorporated.

Cover the bowl with plastic and place it in the fridge to chill for at least 4 hours or overnight.

Add oregano, garlic powder, onion powder, flour, salt, pepper, paprika, baking powder, chili powder, and cumin into another mixing bowl. Whisk everything until well blended. Add the buttermilk and stir until well combined.

Line the inside of a baking sheet with aluminum foil.

Transfer the chicken tenderloins into the bowl with the breading, then toss to coat. Place them onto the prepared baking sheet and arrange them in a single layer.

Add the avocado into a mixing bowl, then mash it. Add the rest of the ingredients for the ranch and stir until well blended.

Line paper towels to a separate baking sheet.

Place a Dutch oven on the stove and turn the heat to high. Add 1-inch oil and allow it to become hot. Add the chicken tenderloins, then cook for 3 minutes on each side until they turn brown. Transfer them onto the baking sheet with paper towels to drain excess oil.

Serve with tacos and the avocado ranch. Enjoy!

Crispy Chicken Tacos with Avocado Buttermilk Ranch

cherly Prep Time: 1 hr | Cook Time: 30 mins | Total Time: 1 hr 30 mins | Yield: 12 Tacos Remember it laterLike this recipe! Pin it to your favorite… Recipes Crispy Chicken Tacos with Avocado Buttermilk Ranch European Print This

Serves: 12 Prep Time: 1 hr Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Brine:
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 lbs. chicken breast tenderloins
• 1/2 tsp garlic powder
• 1 tsp salt
• 1 c buttermilk
• For the Breading:
• 1 tsp paprika
• 1/4 tsp onion powder
• 1/2 tsp black pepper
• 1 1/2 c all-purpose flour
• 1 tbsp chili powder
• 1 tsp salt
• 1/4 c buttermilk
• 1 tbsp cumin
• 1/4 tsp oregano
• 1/4 tsp garlic powder
• Oil, for frying
• 1/2 tbsp baking powder
• For the Avocado Buttermilk Ranch:
• 2 cloves garlic, minced
• 1/4 c chopped fresh chives
• 1 Haas avocado, halved, pitted, and peeled
• 1/4 c chopped fresh dill
• Kosher salt and black pepper, to taste
• 1/4 c chopped fresh parsley
• 1 tsp apple cider vinegar
• 1 1/4 c buttermilk
• To serve the Tacos:
• 1 c chopped lettuce
• 1/3 c chopped fresh cilantro
• 24 corn tortillas, toasted

Instructions

Add all the brine ingredients and chicken tenderloins into a large mixing bowl. Stir everything until well incorporated.

Cover the bowl with plastic and place it in the fridge to chill for at least 4 hours or overnight.

Add oregano, garlic powder, onion powder, flour, salt, pepper, paprika, baking powder, chili powder, and cumin into another mixing bowl. Whisk everything until well blended. Add the buttermilk and stir until well combined.

Line the inside of a baking sheet with aluminum foil.

Transfer the chicken tenderloins into the bowl with the breading, then toss to coat. Place them onto the prepared baking sheet and arrange them in a single layer.

Add the avocado into a mixing bowl, then mash it. Add the rest of the ingredients for the ranch and stir until well blended.

Line paper towels to a separate baking sheet.

Place a Dutch oven on the stove and turn the heat to high. Add 1-inch oil and allow it to become hot. Add the chicken tenderloins, then cook for 3 minutes on each side until they turn brown. Transfer them onto the baking sheet with paper towels to drain excess oil.

Serve with tacos and the avocado ranch. Enjoy!

Prep Time: 20 mins | Cook Time: 25 mins | Rest Time: 10 mins | Total Time: 55 mins | Yield: 10 to 12 Slices

Layer after layer of spectacular flavors, this Red Velvet Cake is one to try! It will only take you less than an hour to prepare and make this cake. Try it now. You will not be disappointed at all!

Ingredients:

¾ c (180 grams) oil

3 large Eggs

½ c (120 ml) buttermilk

2 1/2 c (340 grams) sifted cake flour

1/2 tsp salt

2 tbsp liquid red food coloring

2 tsp water

1 tbsp vinegar

1 1/2 c (300 grams) of granulated white sugar

2 tsp pure vanilla extract

½ c (113 grams) of unsalted butter, at room temperature

½ c (120 grams) sour cream

1 tsp baking soda

3 tbsp (30 grams) of regular or Dutch-processed cocoa powder

Cream Cheese Frosting (Double to fully frost cake)

4-6 c (500-750 grams) of powdered sugar

1 tsp vanilla

8 oz. (225 grams) cream cheese

4 oz. (113 grams) of unsalted butter

Directions:

For the Cake:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to two 9-inch baking pans.

Add cocoa powder, flour, and salt into a mixing bowl. Whisk until well incorporated.

In the bowl of the stand mixer, add sugar and butter. Beat for about 4 minutes or until well blended.

Add sour cream and oil, then beat again for about a minute until well blended.

Gradually add the eggs, then beat every addition until well incorporated.

Add vanilla, buttermilk, and vinegar. Stir until well blended. Stir in the food coloring.

Transfer the flour mixture into the batter together with water and baking soda. Beat until well combined.

Transfer the batter to the prepared pans and spread it evenly. Remove the bubbles.

Place the pans in the preheated oven and bake the batter for about 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cakes from the oven and allow them to rest for 10 minutes at room temperature.

Wrap the cakes with plastic, then put them in the fridge for 1 hour or overnight.

For the Cream Cheese Frosting:

Add vanilla, cream cheese, and butter into a mixing bowl. Beat until well blended.

Add the powdered sugar, then whisk until well incorporated.

To Assemble the Cake:

Add a cake over a serving plate, then top it with 1 1/2 cup of the frosting and spread it evenly.

Place the 2nd over the frosting layer. Spread the rest of the frosting on top.

Top the cake with candied cranberries.

Serve and enjoy!

Notes:

Feel free to mix regular milk and lemon juice in exchange for buttermilk.

Check the cakes after 25 minutes and see if they’re done. Make sure not to overcook them.

Place any leftovers in an airtight container, then put them in the fridge.

Nutrition Facts:

Calories: 827.8 kcal (41%) | Carbohydrates: 104.44g (35%)| Protein: 8.29g (17%)| Fat: 43.32g (67%)| Saturated Fat: 17.12g (107%)| Cholesterol: 117.44mg (39%)| Sodium: 377.71mg (16%)| Potassium: 160.76mg (5%)| Fiber: 1.25g (5%)| Sugar: 79.46g (88%)| Vitamin A: 854.94IU (17%)| Vitamin C: 0.1mg| Calcium: 79.46mg (8%)| Iron: 0.81mg (5%)

Red Velvet Cake

cherly Prep Time: 20 mins | Cook Time: 25 mins | Rest Time: 10 mins | Total Time: 55 mins | Yield: 10 to 12 Slices Remember it laterLike this recipe!… Recipes Red Velvet Cake European Print This

Serves: 10-12 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 827.8 calories 43.32 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¾ c (180 grams) oil
• 3 large Eggs
• ½ c (120 ml) buttermilk
• 2 1/2 c (340 grams) sifted cake flour
• 1/2 tsp salt
• 2 tbsp liquid red food coloring
• 2 tsp water
• 1 tbsp vinegar
• 1 1/2 c (300 grams) of granulated white sugar
• 2 tsp pure vanilla extract
• ½ c (113 grams) of unsalted butter, at room temperature
• ½ c (120 grams) sour cream
• 1 tsp baking soda
• 3 tbsp (30 grams) of regular or Dutch-processed cocoa powder
• Cream Cheese Frosting (Double to fully frost cake)
• 4-6 c (500-750 grams) of powdered sugar
• 1 tsp vanilla
• 8 oz. (225 grams) cream cheese
• 4 oz. (113 grams) of unsalted butter

Instructions

For the Cake:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to two 9-inch baking pans.

Add cocoa powder, flour, and salt into a mixing bowl. Whisk until well incorporated.

In the bowl of the stand mixer, add sugar and butter. Beat for about 4 minutes or until well blended.

Add sour cream and oil, then beat again for about a minute until well blended.

Gradually add the eggs, then beat every addition until well incorporated.

Add vanilla, buttermilk, and vinegar. Stir until well blended. Stir in the food coloring.

Transfer the flour mixture into the batter together with water and baking soda. Beat until well combined.

Transfer the batter to the prepared pans and spread it evenly. Remove the bubbles.

Place the pans in the preheated oven and bake the batter for about 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cakes from the oven and allow them to rest for 10 minutes at room temperature.

Wrap the cakes with plastic, then put them in the fridge for 1 hour or overnight.

For the Cream Cheese Frosting:

Add vanilla, cream cheese, and butter into a mixing bowl. Beat until well blended.

Add the powdered sugar, then whisk until well incorporated.

To Assemble the Cake:

Add a cake over a serving plate, then top it with 1 1/2 cup of the frosting and spread it evenly.

Place the 2nd over the frosting layer. Spread the rest of the frosting on top.

Top the cake with candied cranberries.

Serve and enjoy!

Notes

Feel free to mix regular milk and lemon juice in exchange for buttermilk. Check the cakes after 25 minutes and see if they're done. Make sure not to overcook them. Place any leftovers in an airtight container, then put them in the fridge.

My family is raving about this deliciously creamy chicken bake! It is crazy good, super easy to throw together, and guarantee one of the best chicken meal you’ll ever make! Juicy and tender chicken in a scrumptious cream sauce. This amazing dish is a must-try and surely for keeps!

Ingredients

2 1/2 to 3 pounds boneless, skinless chicken breasts (I use 4 large breasts)

1/2 c. water

1 can cream of chicken soup (10 3/4 oz., condensed) or homemade condensed cream of chicken soup

1 can cream of mushroom soup ( 10 3/4 oz., condensed) or homemade condensed cream of mushroom soup

8 ounces can mushroom drained (stems and pieces – or use fresh) – optional

1 c. sour cream

a couple of dashes of paprika

1/2 tsp onion powder

salt & pepper, to taste

1 tsp chives (optional)

How to make Creamy chicken bake

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick cooking spray, grease a 9 x 13-inch baking dish or similar size.

Step 2: In the prepared baking dish, place the chicken breast in a single layer and lightly season with salt and pepper.

Step 3: Place the soups, sour cream, onion powder, mushrooms, chives, and water in a medium-size bowl. Mix well until combined. Pour this on top of the chicken and lightly sprinkle it with paprika.

Step 4: Place on the middle rack of the preheated oven and bake for about an hour until completely cooked and the internal temperature of the chicken breast reaches 165 to 170 degrees F.

Step 5: Remove from the oven when done and serve the creamy chicken bake with your preferred vegetables such as broccoli or green beans and with rice and noodles on the side. Do not forget to spoon some of the delicious sauce over the rice/noodles. Enjoy!

Tips:

Feel free to garnish with extra chives if desired.

You can also use cooked turkey/chicken or rotisserie chicken for this recipe. Simply decrease the cooking time.

Creamy chicken bake

cherly My family is raving about this deliciously creamy chicken bake! It is crazy good, super easy to throw together, and guarantee one of the best chicken meal you’ll ever make!… Recipes Creamy chicken bake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 to 3 pounds boneless, skinless chicken breasts (I use 4 large breasts)
• 1/2 c. water
• 1 can cream of chicken soup (10 3/4 oz., condensed) or homemade condensed cream of chicken soup
• 1 can cream of mushroom soup ( 10 3/4 oz., condensed) or homemade condensed cream of mushroom soup
• 8 ounces can mushroom drained (stems and pieces - or use fresh) - optional
• 1 c. sour cream
• a couple of dashes of paprika
• 1/2 tsp onion powder
• salt & pepper, to taste
• 1 tsp chives (optional)

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using a non-stick cooking spray, grease a 9 x 13-inch baking dish or similar size.

Step 2: In the prepared baking dish, place the chicken breast in a single layer and lightly season with salt and pepper.

Step 3: Place the soups, sour cream, onion powder, mushrooms, chives, and water in a medium-size bowl. Mix well until combined. Pour this on top of the chicken and lightly sprinkle it with paprika.

Step 4: Place on the middle rack of the preheated oven and bake for about an hour until completely cooked and the internal temperature of the chicken breast reaches 165 to 170 degrees F.

Step 5: Remove from the oven when done and serve the creamy chicken bake with your preferred vegetables such as broccoli or green beans and with rice and noodles on the side. Do not forget to spoon some of the delicious sauce over the rice/noodles. Enjoy!

Notes

Feel free to garnish with extra chives if desired. You can also use cooked turkey/chicken or rotisserie chicken for this recipe. Simply decrease the cooking time.

PREP TIME: 20 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1-HR | YIELD: 12-16 servings

Have you ever tasted the World’s Best Carrot Cake? Not yet? You are already missing out big time! This easy recipe guarantees the best, moist, and fabulous carrot cake you’ll ever make! You can even use this recipe to make carrot cupcakes. Don’t wait too long, and try this fantastic recipe soon!

Ingredients

3/4 c. vegetable oil

3 Eggs

3/4 c. buttermilk

1 1/2 c. white sugar

2 tsp ground cinnamon

2 tsp vanilla extract

2 c. all-purpose flour

2 tsp baking soda

1 c. flaked coconut

2 c. shredded carrots

1 c. chopped walnuts

1 (8 oz.) can crush pineapple with juice

1/4 tsp salt

Cream Cheese Frosting:

1 pound powdered sugar

1/2 c. butter (softened)

1 teaspoon vanilla extract

8 ounces cream cheese (softened)

How to make World’s Best Carrot Cake

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

Step 2: Grease, then flour two or three 8-inches pans. The number of pans you’ll use depends on how many layers you are planning to make. You can whip up two thicker 8-inch cakes or three thinner layers.

Step 3: Place the eggs, buttermilk, oil, sugar, and vanilla in a mixer bowl. Beat well until combined, then add the flour, baking soda, salt, and cinnamon. Beat again until well incorporated.

Step 4: Into the mixer bowl, add the carrots, coconut, crushed pineapple with juice, and chopped walnuts. Mix well until just combined.

Step 5: Into the prepared cake rounds, pour the batter. Place in the preheated oven and bake for about 35 minutes until the centre bounces back when a finger is lightly pressed in the middle of the cake.

Step 6: Remove the cake from the oven and let it cool in the cake pans before inverting it onto a cake plate.

Step 7: To make the Cream Cheese Frosting: Start by beating the butter and cream cheese until fluffy. Add the vanilla followed by the sifted powdered sugar. Beat again until smooth. If the frosting turned out too thin, add 2 tbsp at a time powdered sugar. Or 1 tsp milk at a time, if it’s too thick. Then, frost the cake one by one.

World’s Best Carrot Cake

cherly PREP TIME: 20 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1-HR | YIELD: 12-16 servings Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin Have… Recipes World’s Best Carrot Cake European Print This

Serves: 12-16 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 c. vegetable oil
• 3 Eggs
• 3/4 c. buttermilk
• 1 1/2 c. white sugar
• 2 tsp ground cinnamon
• 2 tsp vanilla extract
• 2 c. all-purpose flour
• 2 tsp baking soda
• 1 c. flaked coconut
• 2 c. shredded carrots
• 1 c. chopped walnuts
• 1 (8 oz.) can crush pineapple with juice
• 1/4 tsp salt
• Cream Cheese Frosting:
• 1 pound powdered sugar
• 1/2 c. butter (softened)
• 1 teaspoon vanilla extract
• 8 ounces cream cheese (softened)

Instructions

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

Step 2: Grease, then flour two or three 8-inches pans. The number of pans you’ll use depends on how many layers you are planning to make. You can whip up two thicker 8-inch cakes or three thinner layers.

Step 3: Place the eggs, buttermilk, oil, sugar, and vanilla in a mixer bowl. Beat well until combined, then add the flour, baking soda, salt, and cinnamon. Beat again until well incorporated.

Step 4: Into the mixer bowl, add the carrots, coconut, crushed pineapple with juice, and chopped walnuts. Mix well until just combined.

Step 5: Into the prepared cake rounds, pour the batter. Place in the preheated oven and bake for about 35 minutes until the centre bounces back when a finger is lightly pressed in the middle of the cake.

Step 6: Remove the cake from the oven and let it cool in the cake pans before inverting it onto a cake plate.

Step 7: To make the Cream Cheese Frosting: Start by beating the butter and cream cheese until fluffy. Add the vanilla followed by the sifted powdered sugar. Beat again until smooth. If the frosting turned out too thin, add 2 tbsp at a time powdered sugar. Or 1 tsp milk at a time, if it’s too thick. Then, frost the cake one by one.

Prep Time: 60 mins (including cooling time) | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 16 servings

This decadent cake is super moist with a luscious glaze that’s bursting with lemon flavour. A heavenly Lemon Bundt Cake that you’ll never think is so easy to whip up!

INGREDIENTS

Lemon Bundt Cake:

1 c. Olive Oil

1 (3.9 ounces) pkg. Instant Lemon Pudding Mix

1 (15.25 ounces) pkg. Lemon Cake Mix (Preferably Betty Crocker)

1 c. Sour Cream

½ c. Water

4 Large Eggs

Lemon Glaze:

2 tablespoons FRESH Lemon Juice

1 c. Powdered Sugar

Lemon Cream Cheese Icing:

1 tablespoon butter (softened)

2 ounces Cream Cheese (softened)

1 tablespoon Milk

2 c. Powdered Sugar

Yellow Food Coloring

2 tablespoons FRESH Lemon Juice

White Chocolate:

6 ounces White Chocolate Chips or White Chocolate Wafers

How to make Easy Lemon Bundt Cake

Lemon Bundt Cake:

Step 1: Prepare the oven. Preheat it to 350 degrees. Grease and flour a 10 cup Bundt pan. You can also coat it with cake release.

Step 2: Into a large mixing bowl, beat the cake mix, instant pudding mix, sour cream, olive oil, eggs, and water for about 30 to 45 seconds until well mixed.

Step 3: Into the prepared bundt pan, spoon the batter, then evenly spread it out. Place the pan in the preheated oven and bake for about 40 to 45 minutes until a skewer inserted in the centre of the cake comes out clean and the top of the cake is quite brown.

Step 4: Remove the pan from the oven when done and onto a wire rack to cool the cake for at least 20 minutes. Invert the cake after 20 minutes and let it cool completely before glazing.

Lemon Glaze:

Step 5: Combine a cup of powdered sugar with 2 tbsp fresh lemon juice, then drizzle it over the cake.

Lemon Cream Cheese Icing:

Step 6: Beat 2 ounces cream cheese with a tbsp butter until well mixed. Add in 2 cups of powdered sugar and a tbsp milk, beating continuously until incorporated. Now, mix in 2 tbsp fresh lemon juice with a bit of yellow food colouring. Keep beating until the mixture is completely smooth.

Step 7: Transfer the icing into a 12-inch disposable frosting bag. Make a tiny snip at the end of the bag and start piping the icing in a back and forth motion over the cake.

White Chocolate:

Step 8: Carefully melt the white chocolate chips. Drizzle this on top of the cake in a back and forth gesture.

Step 9: Place the finished cake in the fridge to set.

NOTES:

To make a homemade cake release, combine equal parts of shortening, cooking oil, and flour. Brush this onto the baking pan using a pastry brush. I whisk half tbsp shortening with half tbsp each olive oil and flour for this recipe.

You can make this cake using a stand mixer, hand beaters, or by hand.

I recommend using only fresh lemon for this recipe as bottled lemon juice varies by brand, bottle, and age. For the best result, you can mix lemon juice using True Lemon Crystallized Lemon instead of the lemon juice.

Nutrition Facts:

Serving Size: 1 slice, Serves: 16
Amount Per Serving: Calories 368 | Total Fat 18.9g 24% | Cholesterol 69.4mg 23% | Sodium 303.7mg 13% | Total Carbohydrate 45.9g 17% | Sugars 11.2g | Protein 5.4g 11% | Vitamin A19% | Vitamin C4%

Easy Lemon Bundt Cake Recipe

cherly Prep Time: 60 mins (including cooling time) | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 16 servings Remember it laterLike this recipe! Pin it… Recipes Easy Lemon Bundt Cake Recipe European Print This

Serves: 16 Prep Time: 60 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 368 calories 18.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Lemon Bundt Cake:
• 1 c. Olive Oil
• 1 (3.9 ounces) pkg. Instant Lemon Pudding Mix
• 1 (15.25 ounces) pkg. Lemon Cake Mix (Preferably Betty Crocker)
• 1 c. Sour Cream
• ½ c. Water
• 4 Large Eggs
• Lemon Glaze:
• 2 tablespoons FRESH Lemon Juice
• 1 c. Powdered Sugar
• Lemon Cream Cheese Icing:
• 1 tablespoon butter (softened)
• 2 ounces Cream Cheese (softened)
• 1 tablespoon Milk
• 2 c. Powdered Sugar
• Yellow Food Coloring
• 2 tablespoons FRESH Lemon Juice
• White Chocolate:
• 6 ounces White Chocolate Chips or White Chocolate Wafers

Instructions

Lemon Bundt Cake:

Step 1: Prepare the oven. Preheat it to 350 degrees. Grease and flour a 10 cup Bundt pan. You can also coat it with cake release.

Step 2: Into a large mixing bowl, beat the cake mix, instant pudding mix, sour cream, olive oil, eggs, and water for about 30 to 45 seconds until well mixed.

Step 3: Into the prepared bundt pan, spoon the batter, then evenly spread it out. Place the pan in the preheated oven and bake for about 40 to 45 minutes until a skewer inserted in the centre of the cake comes out clean and the top of the cake is quite brown.

Step 4: Remove the pan from the oven when done and onto a wire rack to cool the cake for at least 20 minutes. Invert the cake after 20 minutes and let it cool completely before glazing.

Lemon Glaze:

Step 5: Combine a cup of powdered sugar with 2 tbsp fresh lemon juice, then drizzle it over the cake.

Lemon Cream Cheese Icing:

Step 6: Beat 2 ounces cream cheese with a tbsp butter until well mixed. Add in 2 cups of powdered sugar and a tbsp milk, beating continuously until incorporated. Now, mix in 2 tbsp fresh lemon juice with a bit of yellow food colouring. Keep beating until the mixture is completely smooth.

Step 7: Transfer the icing into a 12-inch disposable frosting bag. Make a tiny snip at the end of the bag and start piping the icing in a back and forth motion over the cake.

White Chocolate:

Step 8: Carefully melt the white chocolate chips. Drizzle this on top of the cake in a back and forth gesture.

Step 9: Place the finished cake in the fridge to set.

Notes

To make a homemade cake release, combine equal parts of shortening, cooking oil, and flour. Brush this onto the baking pan using a pastry brush. I whisk half tbsp shortening with half tbsp each olive oil and flour for this recipe. You can make this cake using a stand mixer, hand beaters, or by hand. I recommend using only fresh lemon for this recipe as bottled lemon juice varies by brand, bottle, and age. For the best result, you can mix lemon juice using True Lemon Crystallized Lemon instead of the lemon juice.

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 2

This is one of the best shrimp recipes and caught me off guard when I first made it. Incredibly easy to throw together and ready in no time! Shrimps smothered in a buttery, lemony, and spicy sauce. This dish is worth getting your hands dirty! Serve this New Orleans pride with crusty bread on the side to soak and mop up all that delicious sauce.

Ingredients

1 lb shrimp, peeled and deveined

2 tbsp butter

3 cloves garlic, chopped

1/4 c. Worcestershire sauce

2 tbsp lemon juice (1/2 lemon)

2 tsp creole seasoning

1/3 c. beer, wine, or broth

1/4 c. hot sauce (or to taste)

2 tbsp butter, chilled and cut into 1/2” pieces

salt to taste

1/2 tsp ground black pepper

How to make New Orleans BBQ Shrimp

Step 1: In a pan, melt the butter over medium-high heat. Once the butter has melted, add the garlic to the pan and saute for approximately 30 seconds until aromatic. Now, add the hot sauce along with Worcestershire sauce, beer, lemon juice, creole seasoning, and pepper. Bring to a simmer and cook for an additional 5 to 7 minutes until the sauce has been reduced by half.

Step 2: To the pan with the sauce, nestle the shrimp and cook for about 2 to 3 minutes on each side. Remember, the cooking time varies depending on the size of the shrimp.

Step 3: Adjust the heat to medium-low, then stir in the chilled butter until melted. To taste, season with salt. Serve with French bread on the side. Enjoy!

Notes:

You can either leave the shells and heads on of the shrimp or if time permits, remove the shells.

Add the hot sauce a little at a time until you have your desired heat level.

Go easy with creole seasonings as different brands have antithetic amounts of salt. Add the seasoning a little at a time. Also, to have more control over sodium, you can make simply make homemade creole seasoning.

You can make a slurry (mix corn starch with cold water until no lumps) and stir this into the sauce to thicken it. This saves you more time than simmering the sauce further until reduced by half.

Serve this BBQ shrimp garnished with some sliced green onions or chopped parsley if desired.

Nutrition Facts:

Calories 487 | Fat 23g (Saturated 14g, Trans 0.5g) | Cholesterol 489mg | Sodium 1329mg | Carbs 12g (Fiber 0.5g, Sugars 4g) | Protein 55g

New Orleans BBQ Shrimp

cherly Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 2 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This… Recipes New Orleans BBQ Shrimp European Print This

Serves: 2 Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 487 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp butter
• 3 cloves garlic, chopped
• 1/4 c. Worcestershire sauce
• 2 tbsp lemon juice (1/2 lemon)
• 2 tsp creole seasoning
• 1/3 c. beer, wine, or broth
• 1/4 c. hot sauce (or to taste)
• 2 tbsp butter, chilled and cut into 1/2” pieces
• salt to taste
• 1/2 tsp ground black pepper

Instructions

Step 1: In a pan, melt the butter over medium-high heat. Once the butter has melted, add the garlic to the pan and saute for approximately 30 seconds until aromatic. Now, add the hot sauce along with Worcestershire sauce, beer, lemon juice, creole seasoning, and pepper. Bring to a simmer and cook for an additional 5 to 7 minutes until the sauce has been reduced by half.

Step 2: To the pan with the sauce, nestle the shrimp and cook for about 2 to 3 minutes on each side. Remember, the cooking time varies depending on the size of the shrimp.

Step 3: Adjust the heat to medium-low, then stir in the chilled butter until melted. To taste, season with salt. Serve with French bread on the side. Enjoy!

Notes

You can either leave the shells and heads on of the shrimp or if time permits, remove the shells. Add the hot sauce a little at a time until you have your desired heat level. Go easy with creole seasonings as different brands have antithetic amounts of salt. Add the seasoning a little at a time. Also, to have more control over sodium, you can make simply make homemade creole seasoning. You can make a slurry (mix corn starch with cold water until no lumps) and stir this into the sauce to thicken it. This saves you more time than simmering the sauce further until reduced by half. Serve this BBQ shrimp garnished with some sliced green onions or chopped parsley if desired.