Yummy Recipes

Baked Salmon in Foil Recipe – Whip up this quick and easy salmon recipe tonight! Salmon and asparagus are baked together with a rich buttery sauce in individual foil packs. The bright lemon flavors pair perfectly with butter, and garlic adds a pungent touch to this wonderful care-free dinner. This is THE baked salmon recipe of your dreams! Low-carb, paleo, gluten-free, and keto-friendly – Enjoy!

INGREDIENTS:

• 1 pound (450g) salmon fillets, divided

• 2 tablespoons vegetable broth or chicken broth

• 1 1/2 tablespoon fresh lemon juice, or to taste

• 1 tablespoon of your favorite hot sauce (we used Sriracha)

• 4 teaspoons minced garlic (4 cloves)

• Salt and fresh ground black pepper, to taste

• 3-4 tablespoons butter, diced into small cubes (or ghee)

• 2 tablespoons fresh chopped parsley or cilantro

• 1 lb (450g) medium-thick asparagus, woody ends trimmed

INSTRUCTIONS:

1.  To prepare the oven-baked salmon in foil packs: Preheat your oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil, then lay each piece separately on the countertop. Combine broth, lemon juice, and hot sauce in a small bowl.

2.  Season both sides of the salmon fillets with salt and pepper and divide the salmon onto the aluminum foil near the center, then place trimmed asparagus on one side of the salmon, following the long direction of the foil.

3. Adjust the salmon fillets’ seasoning with more salt and pepper, then sprinkle garlic on top. Drizzle the mixture of broth, lemon juice, and hot sauce generously over the salmon fillets and asparagus.

4.  Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus.

5. Wrap salmon foil packets in and crimp edges together, then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate.

6. Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward, until salmon has cooked through, about 9 – 12 minutes.

7.  Carefully unwrap the baked salmon in foil packets, drizzle with more lemon juice, garnish with fresh parsley or cilantro and a slice of lemon. Enjoy!

Tips for the baked salmon foil packs:

This is an incredibly easy baked salmon recipe: If you’re missing an ingredient, don’t worry! This salmon recipe is very versatile, use what you have in the pantry. No butter? Use olive oil, ghee, or any oil you have. Don’t like asparagus? Use zucchini or broccoli. Make it your own! Here are a few tips on how to bake salmon in foil:

How to bake salmon in foil

In general, it is better not to overcook salmon fillets. If you like salmon and asparagus a bit crispy, open the foil packs and broil the salmon in the oven for 2 minutes.

Asparagus can be thick and take longer to cook. You can blanch them first in boiling water for a few minutes before draining and baking in foil packs.

If aluminum foil is a concern, use parchment paper to make the salmon foil packets. Another way to do it is to line the foil with parchment paper, the foil will ensure the salmon packet is well sealed, and you can even throw it on the bbq!

For non-keto dieters, a teaspoon of honey over the salmon fillets before baking is a must!

You can double the number of salmon fillets for a family meal.

In step 1, if you like you can make the sauce with melted butter and minced garlic combined with broth, lemon juice, and hot sauce

How long does it take to bake the salmon foil packs?

Salmon only needs 9-12 minutes of cooking in a hot, preheated oven (425°F – 220°C). Baking the salmon at a high temperature quickly roasts the exterior and seals in the natural juiciness of the salmon, making it tender and moist. You can open the packets and broil/grill in the last 2 minutes of cook time to get those crispy, golden charred edges. Since salmon filets can vary in size, keep an eye on the salmon towards the end of cooking since a thinner salmon fillet will cook faster, and a thicker filet, such as a fattier farmed salmon or a thick wild salmon fillet, may take longer to cook.

The best types of salmon to make baked salmon in foil

Any of these types of salmon will work with this recipe: Atlantic Salmon, Chinook Salmon, Coho Salmon, Pink Salmon, Sockeye Salmon, or King Salmon. Overall, wild-caught salmon (not farmed) is always better if you have the choice.

What to serve with the baked salmon recipe?

If you’re extra hungry, add a side of cauliflower rice, or roasted vegetables. Of course, you can tuck a slice of tomato, some celery, or sliced carrot, in the foil packet to make it more consistent. If you’re not on a keto diet, a good slice of country bread will soak up the delicious cooking juices of this easy salmon recipe.

How to Store Cooked Salmon

Baked salmon will last up to 2-3 days in the refrigerator if stored properly. Discard the foil, store cooled salmon in an airtight container, seal, and refrigerate. To freeze, store cooled salmon in sealed airtight containers for up to 1 month.

Was custard a staple in your childhood? Our memories of childhood treats are replete with egg custard, and upon exploring similar meals, we concluded that what we called egg custard was actually more like what others called vanilla custard. The bottom line is that, regardless of the name, the custard is a divinely wonderful dessert that never fails to satisfy!

These bars are an incredibly silky, delectable dessert that could have come straight from a bakery. There is never a bad time for a vanilla custard slice, whether you’re whipping up a dish for yourself and your loved ones or preparing a treat to give as a gift (and believe us, they will be eternally grateful!).

This tastes just like the treat we used to enjoy as kids!

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 

INGREDIENTS:

• 1/4 c. (1/2 stick) unsalted butter, cubed

• 1 (16 ounces) package of store-bought puff pastry, 2 sheets, thawed

• 1/2 c. water

• 1 1/2 c. whole milk

• 1 1/2 c. heavy cream

• 2/3 c. caster sugar, or superfine sugar

• 1/3 c. all-purpose flour

• powdered sugar, as needed

• 6 egg yolks, beaten

• 2 tsp vanilla extract

INSTRUCTIONS:

1. Set the oven temperature to 350o and line two baking sheets and a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on each side.

2. Unroll puff pastry sheets and place them on baking sheets that have been lined with parchment paper. Prick the dough all over with a fork, but don’t poke the bottom.

3. You can put parchment paper on top of each sheet of puff pastry and then put another baking sheet on top to act as a weight so the puff pastry doesn’t rise.

4. Put the baking sheets in the oven and bake for 20 to 22 minutes, or until they are golden brown. Take it out of the oven and let cool down all the way.

5. Use a knife with serrated edges to trim the puff pastry so it fits in a 9×13-inch baking dish if needed. Put one puff pastry sheet.

6. Mix milk, cream, butter, vanilla, and sugar with a whisk in a medium saucepan over medium heat until small bubbles start to form around the edge of the pan, but before it comes to a boil.

7. To make a slurry, mix flour and water together with a whisk. Then, whisk the slurry into the hot milk mixture and take the pan off the heat.

8. Whisk a little of the hot milk mixture into the beaten egg yolks to warm them up. Then, whisk the egg yolks into the rest of the mixture while the saucepan is still off the heat.

9. Put the pot back on the stove and bring it to a boil. Cook for 30 to 60 seconds, whisking constantly, or until the custard gets thick.

10. Pour the thickened custard over the puff pastry in a 9×13-inch baking dish, then place the second puff pastry sheet on top. (Cut the sides to fit the dish.) Press down gently so the pastry sticks.

11. Put the baking dish in the fridge until the custard is set. 3-4 hours.

12. When you’re ready to serve, sprinkle powdered sugar on top, cut the cake, and serve.

NOTES

How To Make it Gluten free

• Use gluten-free puff pastries such as Jus Rol or Schar.

• You can find a ton of gluten-free flour blends at the store. Or use cornflour, instead.

• If you are extremely sensitive to gluten, use only pure vanilla extract or the ones tested and labeled as gluten-free.

NUTRITIONAL INFO:

Serving Size: 1 bar Calories: 215Sugar: 18.5 g Sodium: 28.4 mg Fat: 12.5 g Carbohydrates: 22.7 g Protein: 3.4 g Cholesterol: 120 mg

 

One-skillet, ready in 20 minutes, and you’ll never get takeout again!! Homemade tastes WAY BETTER!! Tons more flavor, not greasy, and loaded with tender shrimp!!

It’s healthier, not greasy, and you’re going to love it.

There’s garlic, ginger, green onions, sesame oil, and soy sauce for layers of flavor while peas, carrots, corn, and bits of egg add texture. It’s a perfect weeknight meal when you’re in a rush want a break from the usual chicken dinner.

Tips for the Best Shrimp Fried Rice

To save time if you don’t have leftover rice on hand or don’t want to cook a batch, use two pouches of ready-to-serve rice. Works like a charm! I don’t even bother thawing the frozen peas, carrots, and corn that’s mixed into the rice.

Feel free to add edamame, bean sprouts, mushrooms or whatever floats your fried rice boat.

I use fresh shrimp from the butcher because I think it has the best flavor, but if you’re in an ultimate hurry you can use frozen shrimp that’s already been cooked and all you have to do is thaw it.

Prep Time: 5 mins

Cook Time: 10mins

Total Time: 15mins

Calories: 450kcal

Ingredients:

• 2 tablespoons sesame oil

• 2 tablespoons canola or vegetable oil

• 1 pound medium-large fresh shrimp cleaned (approximately 15-20 count shrimp)

• 1 cup frozen peas and diced carrots blend I don’t thaw and use straight from the freezer

• 1/2 cup corn I use frozen straight from the freezer

• 2 to 3 garlic cloves finely minced or pressed

• 1/2 teaspoon ground ginger

• 3 large eggs lightly beaten

• 4 cups cooked rice I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice

• 2 to 3 green onions trimmed and sliced into thin rounds

• 3 to 4 tablespoons low-sodium soy sauce

• 1/2 teaspoon salt or to taste

• 1/2 teaspoon freshly ground black pepper or to taste

Instructions:

1. To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through.

2. Cooking time will vary based on size of shrimp, don’t overcook.

3. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.

4. Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.

5. Add the garlic, ginger, and cook for 1 minute, stir intermittently.

6. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.

7. Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine.

8. Cook for about 2 minutes, or until shrimp is reheated through.

9. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Nutritional Info:

Serving: 1g | Calories: 450kcal | Carbohydrates: 58g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 142mg | Sodium: 882mg | Fiber: 4g | Sugar: 4g

The Perfect Ice-cream dessert is the perfect frozen dessert with fudge, caramel and salty pretzels!

Prep Time:30 min

Total Time:07 hrs 15 min

Servings:16

Ingredients:

CRUST

• 2 cups (about 16) finely crushed shortbread cookies

• 1/4 cup cashews, finely chopped

• 1/3 cup Butter, melted

ICE CREAM

• 1 half-gallon vanilla ice cream, softened

FUDGE LAYER

• 1 cup semi-sweet chocolate chips

• 1 1/2 cups powdered sugar

• 1/2 cup Land o lakes

• 2 (5-ounce) cans evaporated milk

• 1 teaspoon vanilla extract

• TOPPING

• 1 cup pretzel sticks, coarsely crushed

• 1/2 cup cashews, coarsely chopped

• 1 (12-ounce) jar caramel ice cream topping, warmed

Instructions:

1. Combine all crust ingredients in bowl; mix well. Press onto bottom of ungreased 13×9-inch baking pan. Freeze 10 minutes.

2. Spread ice cream over crust. Cover; freeze 1-2 hours or until set.

3. Meanwhile, combine all fudge layer ingredients except vanilla in 2-quart saucepan.

4. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a boil. Reduce heat to medium-low.

5. Cook, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat; stir in vanilla. Cool completely.

6. Pour cooled fudge layer mixture over frozen ice cream. Freeze 4 hours or overnight until set.

7. Combine pretzel sticks and cashews in bowl; set aside.

8. Let dessert stand at room temperature 10-15 minutes before serving.

9. Cut into servings; top each serving with about 1 tablespoon pretzel mixture. Drizzle each with about 1 tablespoon caramel topping.

Tips:

• To soften ice cream, scoop large pieces of ice cream onto 15x10x1-inch baking pan. Place in refrigerator 10-15 minutes or until softened.

• To crush pretzels, put into resealable plastic food bag; crush with rolling pin.

Nutritional Info:

(1 serving) 490Calories 27Fat (g)70Cholesterol (mg)350Sodium (mg)59Carbohydrates (g)2Dietary Fiber|6Protein (g)

Fried Potatoes and Onions/Peppers with Smoked Sausage Yummiest Recipe you ever tried 😋

Ingredients:

• 2 lbs baby red potatoes (you can also use regular red potatoes or gold potatoes), cut into 1 – 1 1/2 inch pieces

• 1 onion, sliced into thick half circles

• 1 red bell pepper, cut into 1-inch pieces

• 8 oz smoked sausage or kielbasa (I use smoked Polish kielbasa), cut into 1-inch pieces

• 8 oz fresh mushrooms (baby Bella, white button, etc.), cut in half or quarters

• 1/4 cup olive oil

• 4 garlic cloves, minced

• 1 teaspoon fresh thyme

• 1 Tablespoon spice/ dry herbs blend

• salt, ground black pepper

• fresh herbs, minced (parsley, thyme, chives, dill, etc)

Instructions:

1. Preheat the oven to 475 degrees Fahrenheit (I used the convection setting on my oven, although if you don’t have that option, it will still work.).

2. Place a large rimmed baking sheet into the oven at the same time, so that it heats up while you are prepping all the ingredients.

3. Scrub the potatoes really well and cut them into 1 – 1½ inch pieces. Place them into a medium pot, and fill it with water, so that the water is just barely covering the potatoes.

4. Bring it to a boil, reduce to a simmer and cook for about 5 minutes, covered, just until the potatoes are halfway cooked through. Drain the potatoes.

5. Meanwhile, cut the mushrooms in half or in quarters if they are very large.

6. Slice the onions into thick half circles. Cut the bell pepper into 1-inch pieces, and slice the sausage into 1-inch pieces.

7. In a large bowl, combine the onion, bell pepper, mushrooms, olive oil, minced garlic cloves, fresh thyme salt, freshly ground black pepper and a mixture of dry herbs.

8. When the potatoes are halfway cooked, gently toss them with the mushroom and pepper mixture, along with the sausage.

9. Take out the searingly hot baking sheet from the oven and quickly spread everything out in one layer.

10. Roast in the preheated oven, uncovered, for 20-30 minutes, until the vegetables are all cooked through and golden brown, turning everything over halfway through cooking.

11. You can broil the dish during the last few minutes of cooking to give it extra brownness and a slight char.

12. Garnish with fresh herbs, such as parsley, thyme, chives, dill, etc.

Make Ahead: Prep all the ingredients, without placing them onto the baking sheet. Store in the refrigerator up to 2 days. When you are ready to serve, preheat the oven with the rimmed baking sheet in it and then proceed with the rest of the steps.

Notes:

You can use any cooked sausage that you like. I buy my sausage from a local Polish store, where they make their own sausage. It is SO delicious. The sausage that I used this time had a really smoky flavor, so it gave that same smoky flavor to the rest of the vegetables. However, you can use any kind of sausage that you prefer.

This Easy Cucumber Onion Salad is a light, refreshing, summertime side dish, made with just six ingredients and done in 10 minutes!

If you’re looking for a light, fresh side dish to serve at your next barbecue, picnic, or potluck, look no further than our Cucumber Onion Salad. This vinegar-marinated cucumber salad is a perfect complement to the flavors of summer, whether you’re cooking out on the grill or enjoying a picnic in the park. It’s the perfect side for grilled chicken, hot dogs, steaks, burgers, you name it!

You can serve them as an appetizer, snack, or side dish. They’re perfect for picnics because they keep well in the fridge and can be made ahead of time.This Easy Cucumber Onion Salad is a light, refreshing, summertime side dish. Add regular or cherry tomatoes to make it an even more colorful cucumber salad.

Types of Cucumber to use in this Salad

You can use any variety of slicing cucumber for this salad and it will taste great. Cucumbers fresh from the garden are always a first choice, no matter what the variety. However, English cucumbers, Persian cucumbers, or the regular grocery store variety cucumbers are also delicious. If purchasing cucumbers, choose cucumbers that are firm without any blemishes or soft spots.

The Best Dressing for Cucumber Salad

It is hard to beat cucumbers in vinegar with a little sugar, which is the basis of the dressing in this recipe. The vinegar enhances the natural flavor in the cucumbers, and every crunchy bite is refreshing. The flavor of vinegar used in the dressing is a matter of preference. Apple cider vinegar, rice vinegar, red wine vinegar, and white vinegar all give their own unique flavor to the dressing.

Salad Dressing Substitutions

There are also creamy cucumber salads that use a sour cream and mayonnaise based dressing. Again, it’s a matter of preference. This adds calories to the salad, and makes a heavier dressing that can dominate the fresh cucumber taste. With the vinegar based dressing, this cucumber salad is only 66 calories per serving.

Is Cucumber Salad Keto Friendly?

Leave the sugar out or replace the sugar with a monk fruit sweetener (or your favorite keto sweetener) to make this cucumber salad keto-friendly! Even if you decide to add mayonnaise, it will still be ok to eat on the keto diet. It is also gluten-free!

Suggestions for Cucumber Onion Salad

Turn the vinegar marinated cucumbers into a colorful summertime salad by adding cherry tomatoes or sliced tomatoes, some red onions, and a splash of olive oil.

You could also add green bell pepper, red or yellow peppers, slices of squash, or fresh herbs to the mix. Fresh basil or fresh dill add a burst of flavor. There is no wrong way to dress up this salad.

Any kind of onion will work for this cucumber salad recipe. I like red or purple onion for the color, but any onion you have on hand is great.

You can make this recipe right before serving or ahead of time to let the cucumbers have longer to marinate. To do this, divide the cucumbers into a couple of quart jars and pour the vinegar mixture over the top instead of putting in Ziploc bags (as directed in the recipe card below). This makes it easier for snacking right out of the jar. 

You can store these vinegar marinated cucumbers in your fridge in a jar or air-tight container for up to three days. Any longer than that and the cucumbers will lose their “crisp-ness” and become limp. There is also a slight risk for microbes forming after three days, but I know some people keep them in their fridge and continue to eat them for up to a week without any issues.

Cucumber Onion Salad Recipe:

This Easy Cucumber Onion Salad is a light, refreshing, summertime side dish. Add regular or cherry tomatoes for a more colorful cucumber salad.

Prep Time 10mins

Cook Time 0mins

Total Time 10mins

Course: Salad, Side Dish

Cuisine: American

 Servings: 10 people

Calories: 66kcal

Ingredients:

• 5 cucumbers

• 1 red onion

• 1 cup apple cider vinegar (or white vinegar, red wine vinegar, rice vinegar)

• 1/2 cup sugar (or more to taste)

• 1/2 cup water

• 1 teaspoon salt

• 1 tsp celery flakes

Instructions:

1. Peel and slice cucumbers into thin slices.

2. Cut onion in half and cut into very thin slices.

3. Combine onions and cucumbers in a large bowl.

4. In a separate, medium-sized bowl, combine remaining ingredients. Stir until sugar dissolves.

5. Pour vinegar mixture over cucumbers and onions. Stir until the cucumbers are evenly coated in the dressing.*

6. Refrigerate at least 20 minutes. Before serving, drain liquid and place in a serving bowl to serve.

Notes:

• You can also combine the cucumbers, onions, and dressing in a resealable plastic bag to marinade. Drain liquid from the bag and pour the salad into a bowl to serve.

• You can store these vinegar marinated cucumbers in your fridge in a jar or air-tight container for up to three days.

• Any longer than that and the cucumbers will lose their “crisp-ness” and become limp.

• There is also a slight risk for microbes forming after three days, but I know some people keep them in their fridge and continue to eat them for up to a week without any issues.

Nutritional Info:

Calories: 66kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 220mg | Fiber: 1g | Sugar: 13g | Vitamin A: 108IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

A super easy, fast, budget-friendly one pot dinner! So hearty and so cozy with ground beef, rice and bell peppers.

If you love stuffed peppers, you will love this as a soup. It takes minimal effort and can be made in 45 min start to finish (with most of the time simmering so all the wonderful flavors can meld together).

Is this soup freezer-friendly? I will say that after some recipe testing, this soup will not freeze well with the rice as the rice can become mushy once thawed and reheated. If you plan to freeze, I recommend freezing without the rice, adding it in prior to serving. It will make all the difference.

Yield: 6 SERVINGS

 Prep Time: 15MIN 

Cook Time: 30MINS 

Total Time: 45MIN

INGREDIENTS:

• 1 tablespoon canola oil

• 1 pound lean ground beef

• 1 medium sweet onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 4 cloves garlic, minced

• 1 1/2 teaspoons Italian seasoning

• 1/4 teaspoon crushed red pepper flakes

• 2 (14.5-ounce) cans diced tomatoes

• 1 (8-ounce) can tomato sauce

• 3 cups beef broth

• Kosher salt and freshly ground black pepper, to taste

• 2 cups cooked white rice

• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:

1. Heat canola oil in a large stockpot or Dutch oven over medium heat.

2. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.

3. Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.

4. Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.

5. Stir in diced tomatoes, tomato sauce, beef broth and ground beef; season with salt and pepper, to taste.

6. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.

7. Stir in rice and parsley until heated through, about 1-2 minutes.

8. Serve immediately.

Notes:

• For more flavor double up on the herbs. This is also good with 2 tsp Italian seasoning in place of basil and oregano.

• For a thinner soup don’t add all of the rice and for a thicker heartier soup add it all.

• Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).

Nutritional Info:

Calories 374Calories from Fat 117

% Daily Value*

Fat 13g20%Saturated Fat 4g25%Cholesterol 49mg16%Sodium 733mg32%Potassium 1183mg34%Carbohydrates 43g14%Fiber 5g21%Sugar 12g13%Protein 22g44%Vitamin A 1604IU32%Vitamin C 73mg88%Calcium 88mg9%Iron 5mg28%

This Mexican Beef and Rice Casserole is a delicious, cheesy casserole that’s full of flavor and makes the perfect easy weeknight dinner.

If you’re tired of having the same plain dinner every night of the week, then consider this cheesy casserole recipe as the perfect solution! You could turn this into a cheesy chicken casserole by substituting chicken for the ground beef, or even adding sausage to give it a bit of a different flavor! In addition to the meat, customize this dish and make it perfect for your family by adding different vegetables or your favorite fresh salsa!

Weeknight dinners can sometimes be hard to cook, but this cheesy casserole only takes 15 minutes of prep and the oven does the rest! With ingredients like ground beef, canned corn and beans, and minute rice, you should have most if not all these ingredients in your kitchen already! This is one of those perfect weeknight dinners when you don’t want to go out to eat and need to use up what you have in the pantry.

Prep Time: 15mins

Cook Time: 30mins

Total Time: 45mins

Ingredients:

• 2 tbsp olive oil

• 1 white onion diced

• 4 cloves garlic minced

• 1 lb lean or extra lean ground beef

• 15 oz canned corn kernels rinsed and drained

• 15 oz canned black beans rinsed and drained

• 1 envelope taco seasoning 2 tablespoons

• 14 oz jar chunky salsa mild or medium

• 1 cup minute rice uncooked

• 1 ½ cup chicken broth low sodium

• 2 cup shredded mexican cheese divided

Instructions:

1. Preheat oven to 375F degrees.

2. Spray a 9 x 13 baking dish and set aside.

3. In a large frying pan, cook white onion and garlic with olive oil over high heat until onions have softened and garlic is just starting to brown.

4. Pour onion mixture into the prepared baking dish.

5. Using the same frying pan, cook ground beef over high heat.

6. Break up beef into crumbles while baking. Be careful not to overcook, it shouldn’t be crispy.

7. Once the meat has thoroughly cooked, drain off a bit of the grease and then pour it into the baking dish.

8. Add corn, black beans, taco seasoning, salsa, uncooked Minute Rice, and 1 cup of shredded cheese to the baking dish and stir well to mix.

9. Leave the remaining cheese for the top.

10. Pour chicken broth over ingredients and mix well.

11. Cover baking dish with foil and bake for 35 minutes.

12. Remove from the oven and check that rice has softened.

13. If not, place back into the oven for an additional 5 minutes and check again.

14. If the rice has softened, remove all foil and sprinkle remaining 1 cup of cheese over top of casserole and bake (uncovered) for an additional 5 minutes to melt the cheese.

15. Serve hot.

Notes:

• Add Jalapenos to this recipe to give it a bit of extra spice, or use your favorite type of salsa with your preferred heat level.

• Make this recipe vegetarian/vegan by substituting the ground beef with tofu or a vegetable like zucchini. Also, use vegetable broth instead of chicken broth.

• Make sure to use uncooked rice in this dish. While it seems like cooking the rice before heating up the casserole would be faster, you would end up with mush instead of rice and it wouldn’t hold up very well.

• This recipe could easily be used as a dip recipe too if you are cooking this for a potluck. Grab some scooping chips and dig in!

Nutritional Info:

Calories: 443kcal | Carbohydrates: 42g | Protein: 31g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1026mg | Potassium: 786mg | Fiber: 8g | Sugar: 5g | Vitamin A: 587IU | Vitamin C: 8mg | Calcium: 265mg | Iron: 5mg

 

Cream Coconut  pie is a creamy, flavorful pie with toasted coconut, a rich center, and a lot of happiness in every bite.

This the best coconut cream pie and it’s easy to make. It’s a perfect and comforting addition to any meal, including the Thanksgiving and Christmas holidays.

This pie was a massive hit at my house. The dessert recipe is super easy to make, it’s hard to mess up, and the recipe calls for just a few basic ingredients that you most likely have most of.

So, if you’re not typically a pie-cooking person, have no fear, this will turn out perfectly.

YIELD: 8 PIECES 

PREP TIME: 30 minutes

COOK TIME: 15 minutes

ADDITIONAL TIME: 2 hours

TOTAL TIME: 2 hours 45 minutes

Ingredients:

• 3/4 cup sweetened flaked coconut + 1/4 cup, toasted

• 3 cups of half and half

• 2 eggs, beaten

• 3/4 cup sugar

• 1/2 cup flour

• 1/4 teaspoon salt

• 2 teaspoons vanilla extract

• 9″ pie shell, baked

• 8 ounces whipped topping

Instructions:

Bake the pie shell according to the package directions.

Spread all of the coconut out on a cookie sheet and toast for about five to six minutes on 350-degrees. Open the oven and move the coconut around every two minutes to keep the coconut from burning.

In a medium to large saucepan, add the half and half, sugar, eggs, flour, and salt and mix well with a whisk.

Bring to a boil over medium heat, stirring often, until thick.

Once the pie filling is thick, remove from the heat and stir in the vanilla extract.

Next, add 3/4 cup of toasted coconut to the pie filling and mix well.

Pour the pie filling into the pie crust and refrigerate for at least two hours.

Finally, spread the whipped topping on the pie filling and sprinkle the remainder of the toasted coconut on top.

Nutritional Info:

YIELD: 8 SERVING SIZE: 1

Amount Per Serving: CALORIES: 690TOTAL FAT: 34gSATURATED FAT: 19gTRANS FAT: 0gUNSATURATED FAT: 14gCHOLESTEROL: 78mgSODIUM: 444mgCARBOHYDRATES: 89gFIBER: 3gSUGAR: 52gPROTEIN: 9g

Broccoli Cheese Balls are crispy fried baslls with a melty broccoli and 3-cheese interior. They are amazing!!

Broccoli Cheese Balls make a delicious finger food for holiday parties or game day. Make them as an after school snack and your kids will think you are the coolest parent ever. Next to Fried Mac and Cheese, I think these fried broccoli balls are the best kid snack ever.

Crispy on the outside with a Panko crumb coating and totally cheesy on the inside with 3 kinds of cheese. The little bits of fresh broccoli are totally coated in gooey, melted cheese.

Are Broccoli Cheese Balls Spicy?

I add 1/2 teaspoon red pepper flakes to give them some spice. You can reduce it to 1/4 teaspoon if you like.

Fried Broccoli Cheese Balls

You’ll need to go ahead and make the Broccoli Cheese Ball mix a little ahead of time and then shape them into balls. You want to refrigerate them at this point for at least 30 minutes so they hold their shape better.

Then they’re coated in flour, dipped in egg wash, coated in Panko crumbs, and fried until golden. For best results, use a thermometer to keep the oil at about 375 degrees.

Recipe Tip

For extra flavor, try adding 5 cooked and crumbled pieces of bacon to the filling.

PREP TIME: 1 hr

COOK Time: 15mins

TOTAL TIME: 1 hr 15 mins

 SERVINGS: 8 balls

Ingredients:

• 1 1/2 heaping cups fresh broccoli florets

• 1 cup shredded Colby cheese

• 1 cup shredded cheddar cheese

• 4 ounces Velveeta, cut into small chunks

• 1/2 teaspoon crushed red pepper flakes

• 2 1/4 cups Panko crumbs, divided

• 1 egg, lightly beaten

• 1/2 cup all-purpose flour

• 2 eggs, lightly beaten

• Vegetable or Canola oil

Instructions:

1. Steam broccoli until slightly softened. Let cool.

2. Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.

3. Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.

4. Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.

5. Place balls on a plate and refrigerate for at least 30 minutes.

6. Place flour in a bowl.

7. Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.

8. Place remaining 2 cups Panko crumbs in a third bowl.

9. Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.

10. Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.

11. Fry about 4 balls at a time cooking until golden brown on all sides.

12. Drain on a paper towel-lined plate.

Notes:

For more flavor, add 5 pieces of cooked and crumbled bacon to the filling.

Nutritional Info:

Calories: 322kcal

 

Crockpot Ranch Pork Chops and Potatoes is a super quick, easy and no-fuss weekday dinner recipe. Just drop everything in your slow cooker and forget about it. Crockpot Ranch pork chops will be a new family favorite!

Prep Time: 20 min

Cook Time:  6 hrs

Additional Time:  35 min

Total Time: 6 hr 55 min

Ingredients:

• 3 lbs. Red Potatoes – quartered

• 1 onion – sliced

• 3 cloves of garlic – chopped

• 6 (about 1-1 ½ inches thick) Bone-In Pork Chops

• 1/2 Cup Olive Oil

• 4 Tbsp. Dry Ranch Seasoning (2 one-ounce packets)

• 2 tsp. Apple Cider Vinegar

• 3 Tbsp. Salted Butter – cut into 6 pieces

Instructions:

1. Spray the bottom of the Crockpot with oil and place the quartered potatoes in the bottom.

2. Open one ranch packet and pour into shallow dish.

3. Pat the pork chops dry and dredge each one in the ranch powder.

4. In a heavy skillet (preferably cast iron), heat 1 Tbsp. of olive oil medium/high heat.

5. When oil is hot, carefully place the pork chops into the pan and sear for 2-3 minutes on each side – they should have a nice brown color.

6. Remove the pork chops from the pan and place on top of the potatoes in the Crockpot.

7. In the same skillet, add a little more oil if needed to coat the pan (leave any bits from the pork chops in the pan) and heat on medium until the oil is hot.

8. Throw in the onions and stir for 1-2 minutes.

9. If they are browning too quickly, turn the heat down a little.

10. Then throw in the garlic and stir for about 30 seconds.

11. Remove from heat and put the onion/garlic mixture in the Crockpot.

12. Scrape any bits from the pan and add them to the Crockpot.

13. In a bowl, whisk together the olive oil, ranch seasoning packet and apple cider vinegar.

14. Pour over the potatoes and pork chops.

15. Top the pork chops with the butter pieces.

16. Cook on low heat for 5-6 hours or on high for about 3 hours.

17. Don’t lift the lid while cooking or you will lose moisture.

18. Using a meat thermometer, ensure the pork has an internal temperature of 145° F.

19. Salt/Pepper to taste.

Notes:

Some readers have expressed that this dish was not flavorful enough. If you prefer extra flavor follow the tips below:

• Sear pork chops

• Increase dry ranch mix amount to 4 Tablespoons

• Add 1 chopped sweet onion and 8 whole garlic cloves to potatoes

Nutritional Info:

Yield: 6

Serving Size: 1

Amount Per Serving

Calories460/TotalFat/25g/SaturatedFat/6g/TransFat/0g/UnsaturatedFat0gCholesterol5mgSodium157mgCarbohydra/18g/Cholesterol/32mg/Sodium351mg/Carbohydrates/46g/Fiber/4g/Sugar/4g/Protein/13g

Swedish meatball with noodles is a simple, hearty dinner option that the whole family will love! Pan-fried, homemade Swedish meatballs are mixed with noodles and slathered in a creamy, flavorful sauce, and baked to perfection.

SWEDISH MEATBALLS WITH NOODLES

Swedish meatball pasta bake is super hearty and delicious. It’s the perfect comfort dish for a chilly fall evening! This is one of the best homemade meatball recipes, and pairing them with pasta and a creamy, gravy-style sauce makes this dish irresistible.

This is a highly requested dinner with my family, so I like to double my batch of meatballs and save them for the next time around! It saves me so much time on those busy weeknights.

WHY WE LOVE THIS SWEDISH MEATBALL PASTA BAKE RECIPE

• Creamy, delicious pasta bake.

• Easy dish for a weeknight dinner.

• Can be made ahead and stored in the fridge until ready to bake.

• Homemade meatball recipe.

SUBSTITUTIONS AND ADDITIONS

BREAD CRUMBS: Regular bread crumbs can be substituted for the panko bread crumbs if you’d like.

GROUND BEEF: Ground pork or venison -or a combination could be used instead of ground beef.

PASTA: Feel free to use any small-sized pasta such as bowtie, rotini, or rigatoni in place of the shells.

MUSHROOMS: If you’re a mushroom lover, you could saute them and add them to the sauce!

SPICES & SEASONINGS: This dish has a very mild flavor, which is how the classic dish is meant to be. However, if you want to add a little extra flavor you can add your favorite spices and seasonings!

Swedish meatball with noodles is a delicious casserole filled with homemade meatballs, smothered in a creamy sauce and baked with noodles.

Prep Time: 30 mins

Cook Time:30 mins

Chill time:30mins

Total Time: 1hr 30 mins

Ingredients:

• 1½ cups Panko Bread Crumbs

• 1½ sticks Salted Butter 12 Tbsp

• 1 Medium Sweet Onion diced

• 1 tsp Black Pepper

• ½ tsp All Spice

• ¼ tsp Nutmeg

• 3 Cloves Garlic minced

• ⅔ cup Whole Milk

• 2 Large Eggs

• 2 lb Ground Meat Beef, pork or venison – or a combination

• 3 tbsp Olive Oil

• 2 cups Shell Pasta

• ½ cup Flour All purpose

• 5 cups Beef Broth

• ½ cup Water

• 1 tbsp Worcestershire Sauce

• ½ cup Heavy Cream

• 1 tbsp Chopped fresh Parsley

Instructions:

1. In a medium sized mixing bowl add the breadcrumbs and set aside.

2. In a skillet add ½ stick of butter (4Tbsp) then add the diced onion, All Spice, Nutmeg and Black Pepper and cook until the onion is translucent.

3. Add the minced garlic and cook a further 2 minutes.

4. Add milk and bring to a simmer. Add mixture to the breadcrumbs, mix well then set aside to cool.

5. In another medium sized mixing bowl add the eggs and beat. Add the ground meat and combine well. Once the breadcrumb mixture has cooled enough add the meat/egg and mix together using hands (I know, it’s yucky, but it’s the best way).

6. Shape into golf ball sized balls (or bigger/smaller, whatever your preference for meatballs) and set onto a baking sheet lined with parchment paper.

7. Put into the refrigerator for 30 mins. Turn on the oven to preheat to 375°F.

8. While the meatballs are setting, add water to a pot (enough to cook the pasta – about 8 cups) and bring to a boil. Add salt to water.

9. Add pasta and boil, uncovered until the pasta is Al Dente (still has a little crunch) – about 7-8 mins. Drain the pasta from the water and put into a 9X13 casserole dish. Set aside.

10. Wipe out the skillet you used to cook the onions using a paper towel, then add the olive oil. Bring to a heat on medium and add half of the meatballs You want enough room for the meatballs to not be crowded. Brown the meatballs on all sides and put into the casserole dish with the pasta.

11. Do the same with the second batch of meatballs. Set aside.

12. Using the pot you cooked the pasta in add 1 stick of butter (8Tbsp) and melt.

13. Add the flour and stir continuously for about 5 minutes. This will cook the flour.

14. Add the beef broth, water, worcestershire sauce, 1 Tsp. black pepper, cream and bring to a simmer. Cook, simmering for about 10-15 minutes. The sauce should thicken up and reduce a little.

15. Pour the sauce all over the meatballs and pasta. It will seem like there’s too much sauce but don’t worry, it will reduce in the oven and won’t be as much.

16. Put the casserole dish into the oven and cook for 30 minutes.

17. Remove, sprinkle with chopped parsley and serve with garlic bread and salad.

Notes:

To Store: Store in an airtight container in the fridge for 3 days. Be sure that the pasta is cooled before storing.

To Freeze: This dish will freeze well for up to 3 months. You can also make a double batch of meatballs and freeze half of them for a later date.

To Reheat: If frozen, it’s best to let thaw before reheating. For refrigerated leftovers you can simply pop them in the microwave to reheat.

Nutritional Info:

Calories: 1013kcal | Carbohydrates: 51g | Protein: 40g | Fat: 72g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 3g | Cholesterol: 253mg | Sodium: 1233mg | Potassium: 813mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1183IU | Vitamin C: 5mg | Calcium: 155mg | Iron: 6mg

This ultra-rich dessert is inspired by the classic Rigo Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld.

Ingredients:

Filling and Topping

4 cups whipping cream

1/4 cup (1/2 stick) unsalted butter

1/4 cup sugar

20 ounces semisweet chocolate, finely chopped; plus 2 ounces, chopped separately

1/3 cup dark rum

2 teaspoons vanilla extract

Syrup

• 1/4 cup water

• 2 tablespoons sugar

• 2 tablespoons dark rum

Cake

• 1 1/2 teaspoons vanilla extract

• 3/4 teaspoon instant coffee powder

• 2/3 cup cake flour

• 3 tablespoons unsweetened cocoa powder

• 1/2 teaspoon baking soda

• 3 large eggs, separated

• 3/4 cup sugar

• 1/4 teaspoon cream of tartar

• 1/4 teaspoon salt

Instructions:

For filling and topping:

Step 1

1. Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer.

2. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth.

3. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature.

4. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.

For syrup:

Step 2

1. Stir water and sugar in small saucepan over low heat just until sugar dissolves.

2. Remove from heat; mix in rum. Cover and let stand up to 1 day.

For cake:
Step 3

1. Preheat oven to 350°F.

2. Butter 9x9x2-inch metal baking pan.

3. Line bottom with waxed paper; butter paper.

4. Combine vanilla and coffee powder in cup; swirl to dissolve coffee.

5. Sift flour, cocoa, and baking soda into small bowl.

6. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes.

7. Beat in vanilla-coffee mixture.

8. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form.

9. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.

10. Fold 1/3 of whites into yolk mixture.

11. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites.

12. Transfer batter to prepared pan; gently spread to even thickness.

Step 4

1. Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).

Step 5

1. Cut around pan to loosen cake.

2. Turn out onto work surface; peel off paper.

3. Using long serrated knife, cut cake horizontally in half.

4. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over.

5. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute.

6. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick).

7. Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere.

8. Rewarm topping over low heat just until pourable.

9. Pour topping onto top center of cake.

10. Using small spatula, spread topping to edges, being careful to keep it from spilling over.

11. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.

Step 6

1. Cut cake into 16 squares and serve.

 

The lemon cake batter is velvety and thick. Divide between 3 9-inch or 8-inch cake pans—roughly the same bake time for both sizes. For a 2 layer cake, divide batter evenly between two 9-inch cake pans. Bake time will be longer, but you can use a toothpick to test for doneness. This lemon cake batter will fit into a 9×13-inch pan. Bake time will be close to 40 minutes. And while we’re on the subject of different size cakes, this recipe yields at least 30 lemon cupcakes. For 1 dozen cupcakes, here is our lemon cupcakes recipe. They taste identical to the cake!

Lemon Cream Cheese Buttercream

We were torn between cream cheese frosting and lemon buttercream, so we combined the two by adding 8 ounces of cream cheese and a little extra confectioners’ sugar to lemon buttercream. The result is an infinitely CREAMY and BUTTERY lemon cream cheese frosting that we know you’ll love!!! Look at this stuff!!!

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 4 hours

Yield: serves 10-12

This 3 layer lemon layer cake is made completely from scratch with real lemons. It’s deliciously moist and light and is remarkable paired with tangy cream cheese buttercream.

Ingredients:

• 3 cups (354g) sifted all-purpose flour* (spooned & leveled)

• 2 and 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

• 1 and 3/4 cups (350g) granulated sugar

• 3 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 1 cup (240ml) whole milk, at room temperature

• 1 heaping Tablespoon lemon zest (about 2 lemons)

• 1/3 cup (80ml) fresh lemon juice (about 2 lemons)

CREAM CHEESE BUTTERCREAM FROSTING

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*

• 4 and 1/2 cups (540g) confectioners’ sugar

• 2 Tablespoons (30ml) fresh lemon juice

• 1 teaspoon pure vanilla extract

• pinch salt, to taste

Instructions:

1. Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.

2. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)

3. Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside.

4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes.

5. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

6. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes.

7. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined.

8. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined.

9. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.

10. Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake.

11. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack.

12. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick– about 1 – 1.5 inches.

13. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.

14. Add the cream cheese and beat until completely smooth and combined.

15. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes.

16. Add more confectioners’ sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)

17. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!).

18. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting.

19. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides.

20. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).

21. Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.

22. Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

Flour: Sift all-purpose flour before measuring.

Whole Milk: You can use lower fat or nondairy milks in a pinch, but the cake won’t taste nearly as rich and moist.

The amount of leaveners are now 2 and 1/2 teaspoons baking powder and 1/2 teaspoon baking soda. (Increased from 2 teaspoons and 1/4 teaspoon respectively.) The amounts listed above amount help provide extra rise, which creates a lighter cake. I also now recommend whole milk instead of buttermilk so the cake batter is slightly less acidic.

Vanilla Cream Cheese Buttercream: For a vanilla cream cheese buttercream, replace lemon juice with milk or heavy cream in the frosting. Add an additional 1/4 teaspoon pure vanilla extract.

2 Layer Cake: For a 2 layer cake, divide batter evenly between two 9-inch cake pans. Bake time will be longer; use a toothpick to test for doneness.

Lemon Cupcakes: This recipe yields about 30 lemon cupcakes. Bake for 18-22 minutes. Use a toothpick to test for doneness. For 1 dozen cupcakes, here is my lemon cupcakes recipe. They taste identical to the cake!

9×13 inch Cake: This batter will fit into a 9×13-inch pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. Bake time will be close to 40 minutes; use a toothpick to test for doneness.

 

FARMER’S CASSEROLE

Just a great breakfast casserole, and it’s super easy to make!

Course: Breakfast

Cuisine:  American

Keyword:  breakfast, casserole, farmer’s

Prep Time:  20 minutes

Cook Time:  50 minutes

Total Time:1 hour 10 minutes

Servings: 12 servings 

This low carb breakfast casserole is hearty and filling, because it’s packed full of protein from the sausage, bacon, and eggs. Add in any vegetables or meat you like!

INGREDIENTS:

• 1 pound sausage

• 1 pound bacon

• 1 dozen eggs

• 1/2 cup milk

• 2 cups grated cheddar

• 1/2 sweet onion diced

• 1 bell pepper diced

• 1 tablespoon Frank’s red hot

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

INSTRUCTIONS:

1. Brown the sausage in a large skillet, crumbling as it cooks. Drain grease and set aside.

2. Dice the bacon into bite-sized chunks and cook in a large skillet, stirring often, until crisp. Drain the grease and set aside.

3. Pre-heat the oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.

4. Crack the eggs into a large mixing bowl and add the milk. Whisk together until well combined.

5. Stir in the sausage, bacon, cheddar, onion, pepper, hot sauce, salt, and pepper. Stir until well combined.

6. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until eggs are set and edges are golden brown.

7. Let cool 5 minutes before slicing and serving.

RECIPE NOTES:

To keep this a bit lower in carbs, swap in 1/4 cup of heavy cream + 1/4 cup of water for the milk. Serve with a dollop of sour cream and sprinkle with chives, as desired.

Nutritional Info:

Amount Per ServingCalories 425Calories from Fat 315% Daily Value*Total Fat 35g54%Saturated Fat 13g65%Cholesterol 236mg79%Sodium 811mg34%Potassium 298mg9%Total Carbohydrates 3g1%Sugars 1gProtein 21g42%Vitamin A15.9%Vitamin C16.5%Calcium 18%Iron8.6%