LC

Chicken and Stuffing Casserole is one of those recipes that return’s me to my mother’s kitchen table. The smell alone can take me back to my youth years at home. I love that now my own children love this dish and appreciate it during supper. I can’t say the same when they were younger, though!

The recipe doesn’t originate from my other. But, my sibling, Lois, who gave this recipe to me at my wedding party a few years back. The note that she wrote on the recipe told me she’s been making this for a very long time. So, enjoy it!

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Chicken and Stuffing Recipe

Prep: 15 mins Cook: 1 hr 10 mins Total: 1 hr 30 mins Additional: 5 mins Servings: 8 Yield: 1 9×13 baking dish

Ingredients

cooking spray

1 1/2 cups water

1/4 cup butter

1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top(R)), or more to taste

1 tablespoon butter

1 onion, diced

3 stalks celery, diced, or more to taste

1 (10.75 ounce) can cream of chicken soup

1 (8 ounce) container sour cream

1/2 (10.5 ounce) can cream of mushroom soup

1 whole cooked rotisserie chicken – skinned, boned, and meat shredded

salt and ground black pepper to taste

Directions

Preheat the oven to 375 degrees F.

Spray a 9 x 13-inch baking dish with cooking spray.

Bring the water and 1/  4 cup of butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed for about five minutes. Fluff the stuffing with a fork.

Heat one tablespoon of butter in a skillet over medium heat; cook and stir the celery and onion until softened for about 10 minutes.

Mix the cream of mushroom soup, chicken soup, and sour cream in a bowl.

Spread the shredded chicken into the bottom of the prepared baking dish. Layer the onion mixture over chicken and season with salt and pepper; top with the soup mixture and spread stuffing over the soup mixture layer.

Bake in the preheated oven until browned and bubbling for about an hour

Per Serving: 372 calories; 21.5 g total fat; 83 mg cholesterol; 855 mg sodium. 23.1 g carbohydrates; 20.8 g protein.

Rotisserie Chicken and Stuffing Casserole

Rebecca Chicken and Stuffing Casserole is one of those recipes that return’s me to my mother’s kitchen table. The smell alone can take me back to my youth years at home.… LC Rotisserie Chicken and Stuffing Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 19 voted )

Ingredients

• cooking spray
• 1 1/2 cups water
• 1/4 cup butter
• 1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top(R)), or more to taste
• 1 tablespoon butter
• 1 onion, diced
• 3 stalks celery, diced, or more to taste
• 1 (10.75 ounce) can cream of chicken soup
• 1 (8 ounce) container sour cream
• 1/2 (10.5 ounce) can cream of mushroom soup
• 1 whole cooked rotisserie chicken - skinned, boned, and meat shredded
• salt and ground black pepper to taste

Instructions

Preheat the oven to 375 degrees F.

Spray a 9 x 13-inch baking dish with cooking spray.

Bring the water and 1/  4 cup of butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed for about five minutes. Fluff the stuffing with a fork.

Heat one tablespoon of butter in a skillet over medium heat; cook and stir the celery and onion until softened for about 10 minutes.

Mix the cream of mushroom soup, chicken soup, and sour cream in a bowl.

Spread the shredded chicken into the bottom of the prepared baking dish. Layer the onion mixture over chicken and season with salt and pepper; top with the soup mixture and spread stuffing over the soup mixture layer.

Bake in the preheated oven until browned and bubbling for about an hour

Notes

Per Serving: 372 calories; 21.5 g total fat; 83 mg cholesterol; 855 mg sodium. 23.1 g carbohydrates; 20.8 g protein.

I am a Coca-Cola fan and completely addicted to it since I was young. So, I decided to make these delicious meatballs with Coca-Cola, which should be on your next dinner list! 🙂 – My daughter has been home for a few months, and she’s a huge fan of meatballs. So, I decided to make this delicious recipe as shes back home.

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Coca Cola Meatballs Recipe

Ingredients:

500g Lean Ground Beef   (just over 1 pound)

1/2 cup Seasoned Bread Crumbs

1 Egg

1 TB Water

1 Onion, chopped finely, divided

1/2 t salt, divided

1/2 t Freshly Ground Black Pepper, divided

2 t Garlic, crushed

1 cup Tomato Sauce    (thick ketch-up)

1 cup Coca-Cola

2 TB Worcestershire Sauce

1/2 Green Bell Pepper, chopped finely

DIRECTIONS

Preheat the oven to 180 deg C (350 deg F)

In a 20 x 30cm oven dish, lightly spray with cooking spray.

In a big mixing bowl, combine the curry, breadcrumbs, Egg, Water, 1 / 2 the sliced Onion, (50% the Green Bell Pepper, when using) half of the Salt and half of the Dark Pepper. Then mix well and shape into chunks and put in one layer on the oven dish.

In a small bowl mix together the rest of the Onion, Salt, and Pepper and include the Garlic, Tomato Sauce, Cocacola, Worcestershire Sauce, and also the Green Bell Pepper. Then pour on the meatballs.

Bake for 60 moments until sauce is tender and the meatballs are fully cooked.

Tangy and Sweet Coca-Cola Meatballs

Rebecca I am a Coca-Cola fan and completely addicted to it since I was young. So, I decided to make these delicious meatballs with Coca-Cola, which should be on your next… LC Tangy and Sweet Coca-Cola Meatballs European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 25 voted )

Ingredients

• 500g Lean Ground Beef    (just over 1 pound)
• 1/2 cup Seasoned Bread Crumbs
• 1 Egg
• 1 TB Water
• 1 Onion, chopped finely, divided
• 1/2 t salt, divided
• 1/2 t Freshly Ground Black Pepper, divided
• 2 t Garlic, crushed
• 1 cup Tomato Sauce    (thick ketch-up)
• 1 cup Coca-Cola
• 2 TB Worcestershire Sauce
• 1/2 Green Bell Pepper, chopped finely

Instructions

Pre-heat the oven to 180 deg C (350 deg F)

Spray a 20 x 30cm oven dish with cooking spray.

In a big mixing bowl, combine the curry, breadcrumbs, Egg, Water, 1 / 2 the sliced Onion, (50% the Green Bell Pepper, when using) half of the Salt and half of the Dark Pepper. Then mix well and shape into chunks and put in one layer on the oven dish.

In a small bowl mix together the rest of the Onion, Salt, and Pepper and include the Garlic, Tomato Sauce, Cocacola, Worcestershire Sauce, and also the Green Bell Pepper. Then pour on the meatballs.

Bake for 60 moments until sauce is tender and the meatballs are fully cooked.

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Fried Rice Recipe

Ingredients :

4 c rice, prepared

1/2 lb boneless chicken breast, cooked and cut into bite-size pieces. or same amount of medium-size cooked shrimp.

1 c peas and carrots, frozen

1 white onion, chopped

2 clove garlic, minced

2 eggs

3 Tbsp sesame oil

1/4 c soy sauce

Directions :

Prepare rice to the package instructions for 4 cups cooked rice.

Heat the sesame oil in a large skillet on medium heat.

Add onion, garlic, peas, and carrots. Stir fry until tender.

Then Crack eggs into pan and scramble, mixing throughout vegetables.

And add rice, chicken or shrimp or both, and soy sauce to the pan. Stir to combine all ingredients and remove from heat. Enjoy!

BETTER THAN TAKE-OUT FRIED RICE

Rebecca Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Dinner, Lunch, etc…) To SAVE it for later… Ingredients : 4 c rice, prepared 1/2 lb boneless chicken breast,… LC BETTER THAN TAKE-OUT FRIED RICE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 35 voted )

Ingredients

• 4 c rice, prepared
• 1/2 lb boneless chicken breast, cooked and cut into bite-size pieces. or same amount of medium-size cooked shrimp.
• 1 c peas and carrots, frozen
• 1 white onion, chopped
• 2 clove garlic, minced
• 2 eggs
• 3 Tbsp sesame oil
• 1/4 c soy sauce

Instructions

Prepare rice to the package instructions to yield 4 cups cooked rice.

Heat the sesame oil in a large skillet on medium heat.

Add onion, garlic, peas, and carrots. Stir fry until tender.

Then Crack eggs into pan and scramble, mixing throughout vegetables.

And add rice, chicken or shrimp or both, and soy sauce to the pan. Stir to combine all ingredients and remove from heat. Enjoy!

 

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7-up Cake Recipe

Ingredients

Cake:

1 Box Yellow Cake Mix

1 small Box Instant Lemon Pudding

1 1/2 Cups 7 Up

4 Eggs

3/4 Cup Vegetable Oil

Glaze:

2 Cups Powdered Sugar

1 Tbsp. Lemon Juice

2 Tbsp. Milk

Instructions

Cake:

Preheat oven to 350 degrees.

Then grease and flour a 10-inch fluted or plain tube pan (you decide!)

In a big bowl, cream butter and sugar until fluffly and light.

Add in 1 egg at a time (don’t overdo this), beating well after each one. Now, add in vanilla and lemon juice, while beating.

Add in the flour alternately with the 7UP; beating well with each addition.

Move the batter into a prepared pan. Bake until toothpick in the center comes out clean for about 75 minutes. Cool in a pan for 15 – 20 minutes and move it into a wire rack to cool completely.

Glaze: 

In a small bowl, mix confectioners’ sugar, 7UP, and lemon juice to each your wanted consistency. If desired, you can stir in zest lightly over the cake! 

From my followers:

I love this recipe. My auntie Syble has made 7 up a cake for as far back as 50 years or something like that. It has become an occasion most loved in our family. It is significant this is basically a pound cake. That implies that by the plan, the surface is denser and heavier than a layer cake.  The recipe here is equivalent to my auntie’s with the exception of that as opposed to using 1-1/2 cups of butter, 1 cup of butter, and 1/2-cup of all-vegetable shortening are utilized in the cake.

Easy 7-Up Cake Recipe

Rebecca Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Cake,Breakfast, Dessert, etc…) To SAVE it for later… Ingredients Cake: 1 Box Yellow Cake Mix 1 small Box Instant… LC Easy 7-Up Cake Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 3 voted )

Ingredients

• cake:
• 1 Box Yellow Cake Mix
• 1 small Box Instant Lemon Pudding
• 1 1/2 Cups 7 Up
• 4 Eggs
• 3/4 Cup Vegetable Oil
• Glaze:
• 2 Cups Powdered Sugar
• 1 Tbsp. Lemon Juice
• 2 Tbsp. Milk

Instructions

Cake:

Preheat oven to 350 degrees.

Then grease and flour a 10-inch fluted or plain tube pan (you decide!)

In a big bowl, cream butter and sugar until fluffly and light.

Add in 1 egg at a time (don't overdo this), beating well after each one. Now, add in vanilla and lemon juice, while beating.

Add in the flour alternately with the 7UP; beating well with each addition.

Move the batter into a prepared pan. Bake until toothpick in the center comes out clean for about 75 minutes. Cool in a pan for 15 - 20 minutes and move it into a wire rack to cool completely.

Glaze: 

In a small bowl, mix confectioners' sugar, 7UP, and lemon juice to each your wanted consistency. If desired, you can stir in zest lightly over the cake! 

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Chicken and Dumplings Recipe

Ingredients:

2 cups Flour

½ tsp. Baking Powder

1 pinch Salt

2 Tbsp. Butter

1 cup buttermilk (If you do not have buttermilk, you can add 1 Tbsp. white vinegar to 1 cup of milk and let it sit for about 5 minutes. This makes a great substitute for buttermilk!)

2 Quarts Chicken Stock

3 cups Cooked Chicken – shredded or cut in pieces (I poach boneless, skinless chicken breasts and then let them cool)

Directions:

In a bowl mix the flour, baking powder, and salt. Now, cut the butter into the dry ingredients with a pastry blender or fork. Stir in the milk, mixing with a fork until the dough forms a ball.

Flour the working surface as much as possible. You’ll need a rolling pin or something to cut the dumplings with.

Now, roll the dough out thin with a heavily floured rolling pin.

Dip your cutter in flour and cut the dumplings in squares about 2 x 2-inches each. It’s okay for them not to be exact.

Try to eyeball it. Certain ones will be bigger or smaller, others may even be shaped funny.

Use the floured spatula and put them on a floured plate. Just keep flouring between each layer of dumbling.

To cook them, bring the oven to a boil.

Now, drop the dumplings (one at a time), stirring while you add them. Add the extra flour to them, which will help thicken the broth.

Cook for about 20 minutes or until it’s not doughy

Add the cooked chicken to the pot and serve.

“Cracker Barrel” Chicken and Dumplings

Rebecca Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Dinner, Lunch, etc…) To SAVE it for later… Ingredients: 2 cups Flour ½ tsp. Baking Powder 1 pinch Salt… LC “Cracker Barrel” Chicken and Dumplings European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 29 voted )

Ingredients

• 2 cups Flour
• ½ tsp. Baking Powder
• 1 pinch Salt
• 2 Tbsp. Butter
• 1 cup buttermilk (If you do not have buttermilk, you can add 1 Tbsp. white vinegar to 1 cup of milk and let it sit for about 5 minutes. This makes a great substitute for buttermilk!)
• 2 Quarts Chicken Stock
• 3 cups Cooked Chicken – shredded or cut in pieces (I poach boneless, skinless chicken breasts and then let them cool)

Instructions

In a bowl mix the flour, baking powder, and salt. Now, cut the butter into the dry ingredients with a pastry blender or fork. Stir in the milk, mixing with a fork until the dough forms a ball.

Flour the working surface as much as possible. You’ll need a rolling pin or something to cut the dumplings with.

Now, roll the dough out thin with a heavily floured rolling pin.

Dip your cutter in flour and cut the dumplings in squares about 2 x 2-inches each. It’s okay for them not to be exact.

Try to eyeball it. Certain ones will be bigger or smaller, others may even be shaped funny.

Use the floured spatula and put them on a floured plate. Just keep flouring between each layer of dumbling.

To cook them, bring the oven to a boil.

Now, drop the dumplings (one at a time), stirring while you add them. Add the extra flour to them, which will help thicken the broth.

Cook for about 20 minutes or until it's not doughy

Add the cooked chicken to the pot and serve.

Cook for about 20 minutes or until it's not doughy

Add the cooked chicken to the pot and serve.

Are you looking to have a homemade bread to serve to your family and friends? Look no further for our easy homemade bread recipe. Below, we’ll give you a detailed breakdown of how to make this delicious bread.

Weather can have an impact on your ingredients: If you live in a hot or moist climate, chances are you’ll need the recommended amount of flour (or more). Choose between 1/4 cup to 1/2 of a coup. The dough of the bread should be completely sticky, but still able to break apart and pull together (especially after the first rise). While kneading the bread, the dough should be able to come together and stretch throughout the sides of the bowl, leaving it mostly clean (Try not to add too much flour, otherwise your bread will become dense and very thick). However, once you pick up the dough, it will still leave some flour behind. Try to knead as much as possible, for at least 5 – 10 minutes.

If you’re in a cooler temperature home, your dough should take longer to rise: Unfortunately, in the wintertime, when your home is cooler than normal, turn on the oven for at least 5-minutes and turn it off as the dough rises to the top of the bowl. The oven helps trap heat for a longer time and it’s the perfect environment for dough. Once you have the first rise, don’t overdo the dough by kneading it repeatedly. Knead the head and shape the dough as much as possible for about 3-4 minutes. Then, let it rest for a bit in a pan and ready it for a 2nd rise. When it’s fully risen in the bowl or pan you have, turn on the oven and bake!

Now, the question I get the most: How can I tell if the bread is fully baked and ready to go? I personally use a thermometer, which is digital and easy to use. Usually, a fully cooked break will be 180 – 200 degrees F. Your recipe that uses milk should wait until 200 degrees. Otherwise, 180 – 190 is perfect (or until it’s golden brown). Also, make sure you cool down the banked pan for about 15-minutes before serving. Then, take out the bread by overturning the pan and cooling it off on a plate, rack or towel to finish cooling.

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Homemade Bread Recipe

Homemade Bread

2 Cups of Warm Water

2/3 Cup Honey

1 3/4 Tablespoons Active Dry Yeast

1 1/2 Teaspoons Salt

6 Cups Bread Flou

Directions:

In a mixing bowl, flutter together relatively warm water and honey until it’s dissolved. Add your yeast and cover. In about 15-minutes, the mixture should be frothy. Now, mix salt and add bread flour into a cup. (Note: Flutter together only UNTIL the first three cups and then use a spoon or spatula).

Add more flower into your hands and start kneading the bread dough for about 5-minutes. Afterward, place the dough into a greased mixing bowl and cover. And, after an hour, the dough should have risen within the bowl to the top. Carefully punch the dough for five minutes and divide it into two loaf pans and cover.

After sitting the dough in the bowl for 30-minutes, it should have risen in the loaf pan. Turn on the oven at 340 degrees for 35-minutes.

An Easy Homemade Bread Recipe – Just Five Ingredients

Rebecca Are you looking to have a homemade bread to serve to your family and friends? Look no further for our easy homemade bread recipe. Below, we’ll give you a detailed… LC An Easy Homemade Bread Recipe – Just Five Ingredients European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 90 voted )

Ingredients

• 2 Cups of Warm Water
• 2/3 Cup Honey
• 1 3/4 Tablespoons Active Dry Yeast
• 1 1/2 Teaspoons Salt
• 6 Cups Bread Flou

Instructions

In a mixing bowl, flutter together relatively warm water and honey until it's dissolved. Add your yeast and cover. In about 15-minutes, the mixture should be frothy. Now, mix salt and add bread flour into a cup. (Note: Flutter together only UNTIL the first three cups and then use a spoon or spatula).

Add more flower into your hands and start kneading the bread dough for about 5-minutes. Afterward, place the dough into a greased mixing bowl and cover. And, after an hour, the dough should have risen within the bowl to the top. Carefully punch the dough for five minutes and divide it into two loaf pans and cover.

After sitting the dough in the bowl for 30-minutes, it should have risen in the loaf pan. Turn on the oven at 340 degrees for 35-minutes.

If you love thanksgiving or any occasion, Macaroni and cheese come in handy in delivering you a plate filled with delicious and yummy cheese. Since I was little, I remember my mother making this almost every other week. It was our favorite dish growing up and still is as an adult. I have three little brats running around and macaroni and cheese keep them seated and watching T.V. I found this recipe through a friend of mine and it takes me and my kids favorite dish to the next level! You’ll love how creamy and flavourful the baked macaroni and cheese become. It has milk, butter (or margarine) and two of my preferred cheeses (Velveeta and Kraft Cheddar Cheese). Try to cook this dish the next time you have dinner with your family and see the amazement they will have on their faces! Note: Ensure you watch over the macaroni to avoid it burning or overcooking.

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Macaroni and Cheese Recipe

INGREDIENTS:

16 ounces elbow macaroni (about 3 cups)

3 tablespoons butter or margarine

1 ½ cups milk, divided

2 large eggs, lightly beaten

1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese

8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided

8 ounce shredded Kraft Monterrey Jack Cheese

1 teaspoon salt

1 teaspoon freshly ground black pepper

INSTRUCTIONS:

Preheat the oven to 375 degrees F.

Then cook the macaroni in a big pot of salted boiling water until it’s relatively tender but not soft (or mushy), for about 10 minutes. Then, drain and pour well into a mixing bowl (ensure you stir).

Now, melt the Velvetta Cheese in a 3/4 cup until it’s melted and stirred until it’s creamy. Then, pour the melted cheese over the pasta and stir well. Add butter and 3/4 cups of eggs, milk, and 1 cup of shredded cheese, pepper, and stalk. Mix very well and transfer to a baking dish. Then, pour the rest of the cheese on top.

Bake until it’s brown and the casserole is bubbling for about 20 or so minutes. Serve it hot or cool it off for 5 minutes out of the oven.

Creamy Baked Macaroni and Cheese

Rebecca If you love thanksgiving or any occasion, Macaroni and cheese come in handy in delivering you a plate filled with delicious and yummy cheese. Since I was little, I remember… LC Creamy Baked Macaroni and Cheese European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 158 voted )

Ingredients

• 16 ounces elbow macaroni (about 3 cups)
• 3 tablespoons butter or margarine
• 1 ½ cups milk, divided
• 2 large eggs, lightly beaten
• 1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
• 8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
• 8 ounce shredded Kraft Monterrey Jack Cheese
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Instructions

Preheat the oven to 375 degrees F.

Then cook the macaroni in a big pot of salted boiling water until it's relatively tender but not soft (or mushy), for about 10 minutes. Then, drain and pour well into a mixing bowl (ensure you stir).

Now, melt the Velvetta Cheese in a 3/4 cup until it's melted and stirred until it's creamy. Then, pour the melted cheese over the pasta and stir well. Add butter and 3/4 cups of eggs, milk, and 1 cup of shredded cheese, pepper, and stalk. Mix very well and transfer to a baking dish. Then, pour the rest of the cheese on top.

Bake until it's brown and the casserole is bubbling for about 20 or so minutes. Serve it hot or cool it off for 5 minutes out of the oven.

HASSELBACK MAPLE PECAN SWEET POTATOES

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Sweet Potatoes Recipe

Serves 2 | Prep Time: 5 minutes | Total Time: 45 minutes

INGREDIENTS

2 medium sweet potatoes

1 tablespoon vegetable oil

Salt and black pepper, to taste

2 tablespoons butter, melted

1 teaspoon ground cinnamon

¼ cup chopped pecans

¼ cup maple syrup

½ teaspoon pure vanilla extract

½ teaspoon kosher salt

DIRECTIONS

Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).

Place a sweet potato between two chopsticks for stability and guidance. Every 1/4-inch along the length of the potato, slice 7/8 or until the knife hits the chopsticks. Repeat with the other potato.

Brush the potatoes with the vegetable oil. Place in a very small baking dish and season with salt and pepper.

Now, bake the sweet potatoes for 30 to 40 minutes, or until soft.

Remove the sweet potatoes from the oven, and increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius).

In a small bowl, combine the melted butter, ground cinnamon, chopped pecans, maple syrup, vanilla extract, and kosher salt. Stir to mix.

Spoon the maple syrup mixture over and in between the baked sweet potato slices, pushing the pecan pieces in between each slice.

Return the filled sweet potatoes to the oven and bake an additional 8 to 10 minutes.

Remove the baked sweet potatoes from the oven and spoon any cooking liquid over the potatoes. Allow them to cool slightly before serving.

I’ve Been Making Sweet Potatoes Wrong My Entire Life

Rebecca HASSELBACK MAPLE PECAN SWEET POTATOES Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Breakfast, Dessert, etc…) To SAVE it for later… Serves 2 | Prep Time: 5… LC I’ve Been Making Sweet Potatoes Wrong My Entire Life European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 17 voted )

Ingredients

• 2 medium sweet potatoes
• 1 tablespoon vegetable oil
• Salt and black pepper, to taste
• 2 tablespoons butter, melted
• 1 teaspoon ground cinnamon
• ¼ cup chopped pecans
• ¼ cup maple syrup
• ½ teaspoon pure vanilla extract
• ½ teaspoon kosher salt

Instructions

Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).

Place a sweet potato between two chopsticks for stability and knife guidance. Every ¼-inch along the length of the sweet potato, slice ⅞ of the way through, or until the knife hits the chopsticks. (The chopsticks will help prevent the knife from cutting all the way through the sweet potato.) Repeat with the second potato.

Brush the sweet potatoes with the vegetable oil. Place in a small baking dish and season with salt and pepper to taste.

Bake the sweet potatoes for 30 to 40 minutes, or until soft.

Remove the sweet potatoes from the oven, and increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius).

In a small bowl, combine the melted butter, ground cinnamon, chopped pecans, maple syrup, vanilla extract, and kosher salt. Stir to mix.

Spoon the maple syrup mixture over and in between the baked sweet potato slices, pushing the pecan pieces in between each slice.

Return the filled sweet potatoes to the oven and bake an additional 8 to 10 minutes.

Remove the baked sweet potatoes from the oven and spoon any cooking liquid over the potatoes. Allow them to cool slightly before serving.

How perfect for autumn are these sweet potatoes? Not only are the root veggies just about to come into season, they pair so well with every dish we start craving around this time of year— and in turn, this maple pecan butter pairs so perfectly with them.

Southern prepared macaroni and cheddar, otherwise named soul food macaroni and cheddar. It’s definitely a comforting food. Creamy, rich, and deliciously mushy, with those fresh browned cheddar edges… nobody can oppose superbly heated macintosh and cheddar.

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Southern Mac and Cheese Recipe

Prep 15 m Cook 33 m Ready In 48 m Serving 20

Ingredients

1 pound elbow macaroni

4 pounds Cheddar cheese, sliced

1 1/2 cups milk

5 eggs, or more to taste

1 tablespoon yellow mustard

ground black pepper to taste

Directions

Preheat stove to 300 degrees

Heat a large pot of lightly salted water to the point of boiling. Cook elbow macaroni in the bubbling water, mixing once in a while until delicate yet firm to the chomp, 8 minutes. Drain.

Layer a portion of the macaroni in a 5-quart preparing dish; top with a layer of cheddar. Keep layering macaroni and cheddar into the dish, finishing with a cheddar layer.

Mix the eggs, milk, and mustard together in a bowl; pour over macaroni blend, until milk blend gets to the entirety of the macaroni.

Prepare in the heated stove until the cheddar is softened for about 20 to 25 minutes. Season with dark pepper.

Nutrition Facts

Per Serving: 478 calories; 32.1 g fat; 19.1 g carbohydrates; 27.8 g protein; 143 mg cholesterol; 599 mg sodium.

Grandma's Southern Mac and Cheese Recipe

Rebecca Southern prepared macaroni and cheddar, otherwise named soul food macaroni and cheddar. It’s definitely a comforting food. Creamy, rich, and deliciously mushy, with those fresh browned cheddar edges… nobody can oppose… LC Grandma’s Southern Mac and Cheese Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 18 voted )

Ingredients

• 1 pound elbow macaroni
• 4 pounds Cheddar cheese, sliced
• 1 1/2 cups milk
• 5 eggs, or more to taste
• 1 tablespoon yellow mustard
• ground black pepper to taste

Instructions

Preheat stove to 300 degrees

Heat a large pot of lightly salted water to the point of boiling. Cook elbow macaroni in the bubbling water, mixing once in a while until delicate yet firm to the chomp, 8 minutes. Drain.

Layer a portion of the macaroni in a 5-quart preparing dish; top with a layer of cheddar. Keep layering macaroni and cheddar into the dish, finishing with a cheddar layer.

Mix the eggs, milk, and mustard together in a bowl; pour over macaroni blend, until milk blend gets to the entirety of the macaroni.

Prepare in the heated stove until the cheddar is softened for about 20 to 25 minutes. Season with dark pepper.