Yummy Recipes

Seven-minute frosting is the stuff of legend, at least for those of us of a certain generation—the pillowy white cloud of frosting our grandmothers spread over and between layers of cake. Every bite was a shock of marshmallow sweetness, little more than sugar and air, with nothing but a whisper of vanilla for flavor.

The simplicity of its ingredients, along with the speed of its preparation, made seven-minute frosting a common companion to cakes with a more complicated profile, such as gingerbread, coconut layer cake or devil’s food.

Like any of those old recipes that evolved in the American kitchen, definitions remain conceptual rather than rule-bound, based on intuition rather than training. But the truth of the matter is that seven-minute frosting is a Swiss meringue in disguise; that is, a combination of egg whites and sugar cooked over a water bath and whipped into a glossy meringue.

The ratio of ingredients in any Swiss meringue will vary from baker to baker, and purpose to purpose, as the amount of sugar affects not only sweetness but stability and volume. The amount of sugar and egg whites I’ll use for Swiss buttercream differs from the ratios I lean on for pie, and that same variation is found within the microcosm of seven-minute frosting as well.

Classic recipes call for sugar and egg whites in proportions ranging from 2:1 all the way to 5:1 by weight, and it’s these high-sugar recipes that are the norm. Yet the meringue itself becomes increasingly fluffy and light as the amount of sugar falls, but this lightness comes at the cost of stability, as it’s sugar that keeps the moisture of the egg whites in check, and the meringue aloft.

Old-Fashioned 7-Minute Frosting Recipe

Active: 12 mins

Total: 20 mins

Serves: 40 servings

Makes: 5 cups

Ingredients:

• 6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs

• 12 1/4 ounces plain or toasted sugar (about 1 3/4 cups; 340g) (see notes)

• 3/4 teaspoon (3g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight

• 1/4 teaspoon cream of tartar

• 1 teaspoon (5ml) vanilla extract, or more to taste

Instructions:

For a Stand Mixer With a Bowl-Lift Design: Tear off a long strip of foil and crumple it into a thick ring. Place it in the bottom of a 3-quart saucier, or similarly large, wide pot, and fill with roughly 1 1/2 inches water. Place over high heat until bubbling-hot, then adjust the temperature to maintain a gentle simmer.

In a stainless steel stand mixer bowl, combine egg whites, toasted sugar, salt, and cream of tartar. Set over the steaming water so that the bowl is resting on the foil ring and touching neither the water nor the pot itself. Cook, stirring and scraping constantly with a flexible spatula, until egg whites register 175°F (79°C) on a digital thermometer; this should take no longer than 10 to 12 minutes. Transfer bowl to a stand mixer fitted with a whisk attachment.

For a Stand Mixer With a Tilt-Head Design: Fill a large pot with a few inches of water. Place over high heat until bubbling-hot. In a large glass or ceramic bowl, combine egg whites, toasted sugar, salt, and cream of tartar. Set bowl over the steaming water, then cook, stirring and scraping constantly with a flexible spatula, until egg whites register 175°F (79°C) on a digital thermometer; this should take no longer than 12 minutes. Scrape mixture into the stand mixer bowl and fit stand mixer with a whisk attachment.

Add vanilla extract, and whip the meringue on high speed until glossy, stiff, and cool to the touch. Along the way, pause mixing to taste the meringue, adjusting salt and vanilla as needed; if using an extract of another flavor, fold it in with a flexible spatula at the very end, as the oil content of flavors like citrus, almond, or mint may otherwise deflate the meringue.

Use immediately as a frosting for cake, and serve as soon as possible; at cool room temperature, the frosting will hold for about 24 hours, as the cake will slowly absorb the meringue over time. If desired, after frosting a cake, the exterior layer of meringue can be toasted like a marshmallow using a culinary blowtorch.

Troubleshooting: While the approximate cooking times for the water bath are estimations at best, and will naturally vary from kitchen to kitchen, substantially missing the mark indicates heats that are vastly too high or low. When the meringue cooks much too fast, it is prone to scrambling, regardless of how thoroughly the bowl is scraped, resulting in a lumpy texture and eggy flavor. When the meringue is cooked too slowly, excess evaporation will dry the meringue, making it grainy and dense. In either event, adjusting the heat as needed will resolve the issue.

Notes:

Though technically optional, using quick-toasted sugar will dramatically tame the sweetness of this frosting, while also adding subtle depth of flavor. Or, for a bolder (and entirely different) flavor, try using a light brown sugar (which will produce sea foam frosting) or raw sugar instead; for more information, see our guide to raw sugars.

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

It’s very important to use fresh, good-quality lump crab meat. Look for fresh-off-the-boat crab meat, which is sold in a clear plastic container, usually resting on ice in the seafood department. It’s expensive, but one pound is enough to make six generous crab cakes (or 12 mini ones), which feeds my family of four easily.

If fresh lump crab meat is not available, the second-best option is refrigerated crab meat, such as Phillip’s, which is readily available year-round. Avoid shelf-stable canned crab meat, which contains additives that affect the taste and texture of the meat. (For a less expensive alternative to crab cakes, or when fresh crab meat is not in season, try fresh salmon cakes.)

Note that celery is not traditional in Maryland crab cakes, but I love the little crunch it adds; feel free to leave it out if you’re a purist.

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

Servings: Makes 6 large crab cakes

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Total Time: 40 Minutes, plus at least 1 hour to let the crab cakes set

INGREDIENTS:

FOR THE CRAB CAKES

• 2 large eggs

• 2½ tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s

• 1½ teaspoons Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Old Bay seasoning

• ¼ teaspoon salt

• ¼ cup finely diced celery, from one stalk

• 2 tablespoons finely chopped fresh parsley

• 1 pound lump crab meat (see note below)

• ½ cup panko

• Vegetable or canola oil, for cooking

FOR THE QUICK TARTAR SAUCE

• 1 cup mayonnaise, best quality such as Hellmann’s or Duke’s

• 1½ tablespoons sweet pickle relish

• 1 teaspoon Dijon mustard

• 1 tablespoon minced red onion

• 1-2 tablespoons lemon juice, to taste

• Salt and freshly ground black pepper, to taste

INSTRUCTIONS:

FOR THE CRAB CAKES

1. Line a baking sheet with aluminum foil for easy clean-up.

2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.

3. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.

4. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet.

5. Cover and refrigerate for at least 1 hour. This helps them set.

6. Preheat a large nonstick pan over medium heat and coat with oil.

7. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side.

8. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.

FOR THE QUICK TARTAR SAUCE

In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.

Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.

Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.

NUTRITIONAL INFO:

Serving size:2 crab cakes

Calories299Fat14gSaturatedfat3gCarbohydrates:9gSugar:1gFiber:1g Protein:32gSodium:1141mgCholesterol:275 mg

This Mississippi Mud Cake recipe is a decadent dessert that everyone will love. Featuring a gooey and moist chocolate cake topped with mini marshmallows, pecans, and chocolate icing, this classic recipe never disappoints. This indulgent cake is perfect for any occasion!

This Mississippi mud cake is perfect for the chocolate lover in your life! With a layer of tender, chocolatey cake topped with marshmallows, pecans, and chocolate icing, this cake practically bursts with chocolate flavors. You will love how moist and rich this cake is. It will melt in your mouth. 

PRO TIPS FOR MAKING THIS RECIPE

• The cake will have the texture of a fudgy brownie. It will puff around the sides but will fall a little during cooling.

• If you’re not a fan of pecans, you can swap them for walnuts.

• Make sure to use room temperature ingredients so the ingredients mix smoothly into the batter. Overmixing the batter will lead to a tough, dry, and dense cake.

• I highly recommend using a kitchen scale to measure your flour as it’s the most accurate method and will prevent you from ending up with a dense cake. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.

• Similarly, use a scale to measure the powdered sugar for the icing, as you do not want the icing to be too thick. If you add too much powdered sugar, your icing will be more like frosting and won’t drizzle the cake over as smoothly.

• As this Mississippi mud cake is a fudgy brownie-like texture, you must allow for it to cool before slicing into it. This ensures you get perfectly clean slices and that they hold their shape.

• If you only have jumbo marshmallows, you can cut them into smaller pieces to mimic mini marshmallows

Perfect for the chocolate lover in your life, this Mississippi mud cake is gooey, moist, and full of chocolate flavor. Everyone will be reaching for a second slice of this tender cake!

Prep Time: 10min

Cook Time: 30min

Total Time: 40min

Servings: 12 servings

Calories: 751kcal

Ingredients:

For the Cake:

• 2¼ cups all-purpose flour (210g)

• ¾ cup unsweetened cocoa powder (60g)

• 2 teaspoon baking powder

• ¾ teaspoon salt

• ½ teaspoon baking soda

• 2 cups granulated sugar (400g)

• 1 cup vegetable oil (240mL)

• ¾ cup whole milk (180ml)

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 (10-ounce bag) mini marshmallows (283g)

• 1 cup chopped pecans (113g)

For the Icing:

• ½ cup unsalted butter (113g)

• 3 tablespoons unsweetened cocoa powder

• 5 tablespoons whole milk

• 3 cups confectioners’ sugar (360g)

• 1 teaspoon vanilla extract

Instructions:

For the Cake:

Preheat the oven to 350°F. Spray a 9×13-inch baking pan with baking spray.

In a medium bowl, whisk together the flour, cocoa, baking powder, salt, and baking soda.

In a large mixing bowl, whisk together the sugar, oil, milk, eggs, and vanilla. Add the flour mixture to the sugar mixture and stir until well combined and smooth. Pour the batter into the prepared cake pan.

Bake for 30 to 35 minutes or until the center of the cake is springy to the touch.

Meanwhile, after the cake has been baking for 15 minutes, make the icing.

For the Icing:

In a medium saucepan, melt the butter over medium-low heat. Whisk in the cocoa powder and milk until smooth. Add the powdered sugar and vanilla, and whisk until smooth. Remove from the heat and keep warm.

For the Assembly:

Remove the cake from the oven and immediately top with marshmallows and pecans. Drizzle the icing over the marshmallows and pecans. Let the cake cool completely before serving.

Notes:

• The cake will have the texture of a fudgy brownie. It will puff around the sides but will fall a little during cooling.

• If you’re not a fan of pecans, you can swap them for walnuts.

• Make sure to use room temperature ingredients so the ingredients mix smoothly into the batter. Overmixing the batter will lead to a tough, dry, and dense cake.

• I highly recommend using a scale to measure your flour as it’s the most accurate method and will prevent you from ending up with a dense cake. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.

• Similarly, use a scale to measure the powdered sugar for the icing, as you do not want the icing to be too thick. If you add too much powdered sugar, your icing will be more like frosting and won’t drizzle the cake over as smoothly.

• As this Mississippi mud cake is a fudgy brownie-like texture, you must allow for it to cool before slicing into it. This ensures you get perfectly clean slices and that they hold their shape.

• If you only have jumbo marshmallows, you can cut them into smaller pieces to mimic mini marshmallows.

Nutritional Info:

Calories: 751kcal | Carbohydrates: 107g | Protein: 8g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 316mg | Potassium: 224mg | Fiber: 4g | Sugar: 78g | Vitamin A: 366IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 3mg

STEAK:

• 1 Ib. steak, cut into cubes (you can use Ribeye or Sirloin)

• 1/2 cup + 1 Tbsp extra virgin olive oil, divided

• 1/4 cup soy sauce

• 1/4 cup Worcestershire sauce

• 1 Tbsp garlic powder

• 1 Tbsp Cajun seasoning

• 1 Tbsp hot sauce

• 1 Tbsp brown sugar

• 1 tsp ground black pepper

• 2 Tbsp butter

• 2 garlic cloves, minced

• 1/8 – 1/4 tsp crushed red chili pepper flakes (optional)

PASTA:

• ½ tsp salt

• 1 Tbsp olive oil

• 1 Ib. Penne Pasta

SHRIMP:

• 10 oz shrimp, peeled and deveined (if frozen, thawed)

• 1 Tbsp olive oil

• 1 Tbsp cajun seasoning

• Pinch of Salt

• Pinch of freshly ground black pepper

ALFREDO SAUCE:

• ½ cup unsalted butter

• 4 oz. cream cheese softened to room temperature

• 2 cups (1 pint) heavy cream

• 1 Tbsp Cajun seasoning

• 1/2 tsp salt, or to taste

• 1/2 tsp freshly ground black pepper, or to taste

• 1 and ½ cups freshly grated Parmesan

INSTRUCTIONS:

1. Place the steak pieces inside of a Ziploc bag. Set aside.

2. Combine 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, hot sauce, brown sugar, and ground black pepper in a small bowl.

3. Pour the marinade inside of the Ziploc bag, covering the meat. Seal tightly and refrigerate for 6-8 hours or preferably overnight.

For the Pasta 

1. Fill a large pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.

2. Add the pasta to the boiling water and cook according to package directions.

3. Drain the pasta water and set the noodles aside.

FOR THE SHRIMP:

1. In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.

2. Add shrimp to hot skillet and cook, stirring constantly until shrimp is pink. Scrape shrimp into a separate bowl and set aside.

FOR THE STEAK:

1. Heat 1 tablespoon of olive oil in the hot skillet.

2. Remove steak marinade from the refrigerator. Remove the steak chunks from the marinade and place them in the same skillet in a single layer.

3. Cook for 2-4 minutes, stirring occasionally until golden brown.

4. Add butter, minced garlic, and crushed red pepper flakes and continue to cook for 1-2 minutes, stirring and tossing to coat the steak. Scrape into a separate bowl and set aside.

FOR THE ALFREDO SAUCE:

1. In the same skillet, melt the butter over medium-low heat. Once the butter is melted, add the cream cheese and heat until softened.

2. Pour in heavy cream and season with Cajun spice, salt, and pepper. Whisk to combine.

3. Bring to a low boil. Once boiling, decrease the heat to low and allow the sauce to simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to coat a spoon.

4. Once the sauce has thickened, turn off the heat and add the parmesan. Stir until cheese is melted and combined. Taste the sauce and adjust the seasonings to your preference.

5. Add the pasta and toss it around to coat in the Alfredo. Toss in the steak, and shrimp and stir to combine. Serve and enjoy!

NOTES:

You can definitely use your favorite marinade recipe or prepare your steak however you prefer

These Oven-Fried chicken legs are tender and juicy with a deliciously crispy skin. An easy homemade BBQ sauce adds sticky goodness to these drumsticks that are baked in the oven instead of grilled. Serve with mashed potatoes or seasoned rice and drizzle the BBQ sauce over top.

Did you know it’s possible to make tender, juicy baked BBQ chicken legs at home? These drumsticks are coated in a barbecue sauce and baked in the oven for the perfect crispy skin (that doesn’t require a deep fryer or grill).

These drumsticks will rival your favorite chicken restaurant — and the best part is they only require five minutes of active hands-on time!

How to Make Oven-Fried Chicken Legs?

Homemade baked drumsticks are super easy to make with chicken drumsticks and a homemade barbecue sauce. You’ll find the full step-by-step recipe below, but here’s what you can expect:

Start by making the barbecue sauce, with ketchup, vinegar, water, brown sugar, butter, salt, Worcestershire sauce, dry mustard, and chili powder. Coat the drumsticks with the sauce, then bake them until the juices run clear and the chicken reaches an internal temperature of 165 degrees F.

Do You Put Barbecue Sauce on Before or After Baking?

This recipe calls for you to add the barbecue sauce before baking, but there’s nothing stopping you from whipping up a second batch of sauce to add to the drumsticks after.

Should You Bake BBQ Drumsticks Covered or Uncovered?

For perfectly tender, juicy chicken drumsticks, you should bake them covered with foil — just like in this recipe. You can take the foil off for the last few minutes of the bake to let the skin crisp up, though.

How Long Do You Bake BBQ Chicken Legs?

Baking time for drumsticks will vary depending on the size of them. This recipe calls for an hour of baking time. But, you’ll know when the drumsticks are done with the juices run clear and a digital thermometer reads 165 degrees F when inserted near the bone.

How to Store Baked BBQ Chicken Legs

Store leftover drumsticks in an airtight container in the fridge for up to four days. Reheat in the oven until warmed through — or eat them cold!

How to Freeze Baked BBQ Chicken Legs

Freeze cooked chicken legs in a zip-top freezer bag labeled with the date for up to three months. Thaw in the fridge overnight.

Prep Time: 5 mins

Cook Time: 1 hr

Total Time: 1 hr 5 mins

Servings: 3

Yield: 6 drumsticks

INGREDIENTS:

• 6 chicken drumsticks

• ⅓ cup ketchup

• ⅓ cup white vinegar

• ½ cup water, or more to taste (Optional)

• ¼ cup brown sugar

• 4 teaspoons butter, cut into small chunks

• 1 teaspoon salt, or to taste

• 2 teaspoons Worcestershire sauce, or to taste

• 2 teaspoons dry mustard

• 2 teaspoons chili powder, or to taste

INSTRUCTIONS:

1. Assemble ingredients, preheat oven to 400 degrees F (200 degrees C), and place drumsticks in a 7×11-inch baking dish.

2. Whisk ketchup, vinegar, water, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.

3. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through.

4. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

5. Serve hot and enjoy!

Nutritional Info:

Servings Per Recipe: 3

Calories 443 Total Fat 22g 28%Saturated Fat 8g 39%Cholesterol 142mg 47%Sodium 2072mg 90%Total Carbohydrate 21g 8%Dietary Fiber 1g 3%Total Sugars 18gProtein 39gVitamin C 6mg 29%Calcium 49mg 4%Iron 3mg 15%Potassium 506mg 11

My favorite cheesy, creamy, garlicky, always-delicious scalloped potatoes recipe.

Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving or even just for Sunday dinner.

In this side dish, thinly sliced potatoes and onions are layered in an easy homemade cream sauce and baked until tender, golden, and bubbly. Potato perfection!

POSSIBLE RECIPE VARIATIONS:

There are all sorts of delicious ways that you can customize these homemade scalloped potatoes if you would like. For example, feel free to…

Add bacon or ham: Diced cooked bacon or ham would be a delicious addition here! (Or go for the gold and make scalloped potatoes with ham and bacon!)

Add greens: Fresh kale or baby spinach would also be delicious. Just stir a large handful to the sauce before layering the potatoes.

Add pesto: For an extra herby twist, feel free to stir 1/4 cup of basil pesto into the sauce.

Use half sweet potatoes: I also love making a version of this dish with half Yukon gold and half sweet potatoes. The sweet/savory combo is such a winner.

Use a different cheese: Mozzarella, gouda, fontina or gruyere would also be delicious in place of the sharp cheddar. Or you could also sprinkle some extra crumbled/diced brie, goat cheese, or feta into the casserole.

Use cream: Feel free to sub in heavy cream for half of the milk for an even creamier dish.

Make it gluten-free: Just use a gluten-free all-purpose flour blend (in place of the standard AP flour). Or whisk 2 tablespoons of cornstarch into the cold milk before adding it to the sauce.

Tips for Perfect Scalloped Potatoes

• Slice the potatoes evenly to ensure the scalloped potatoes cook evenly

• Use a mandoline to make this job extra quick (a $25 mandoline like this one does a great job and will save you lots of time)

• A roux is the foundation for a creamy sauce. A roux just means to cook fat (in this case butter) and flour and add liquid to make a sauce!

• If you decide to add cheese to the sauce (which will actually make these into Potatoes Au Gratin) remove the sauce from the stove and stir in 1 1/2 to 2 cups of cheese (cheddar/gruyere are great choices).

• Season the potatoes with salt and pepper between layers.

• Cover with foil while it bakes, this allows it to steam and the potatoes will cook a bit faster.

To Make Scalloped Potatoes Ahead of Time

• To make these ahead of time (and keep cooking fast on the day of serving) we have tested partially baking them with great results.

• Bake the dish covered for 50-60 minutes.

• Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking).

• Cover well and refrigerate.

• On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered about 35 minutes or until heated through.

PREP TIME: 15 MIN

Cook Time: 55 MIN

TOTAL TIME: 80 MIN

Yield: 10 -12 SERVINGS

INGREDIENTS:

• 3 tablespoons butter

• 1 small white or yellow onion, peeled and thinly sliced

• 4 large garlic cloves, minced

• 1/4 cup all-purpose flour

• 1 cup chicken stock or vegetable stock

• 2 cups whole milk (or half and half)

• 1 1/2 teaspoons Kosher salt

• 1/2 teaspoon black pepper

• 2 teaspoons fresh thyme leaves, divided

• 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds

• 2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)

• 1/2 cup freshly-grated Parmesan cheese, plus extra for serving

INSTRUCTIONS:

1. Prep oven and baking dish: Heat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.

2. Sauté the onion and garlic. Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute.

3. Simmer the sauce. Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (Avoid letting it reach a boil.) Then remove from heat and set aside.

4. Layer the potatoes. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.

5. Bake: Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.

6. Cool. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.

7. Serve. Serve warm.

NOTES:

Shredded cheese: As always when melting shredded cheese into a recipe, it’s best if you grate the cheese yourself just before adding it to the recipe. Store-bought shredded cheese usually contains a coating that prevents it from melting smoothly.

Nutritional Info:

Calories: 286 | Carbohydrates: 39g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 484mg | Potassium: 1122mg | Fiber: 6g | Sugar: 5g | Vitamin A: 465IU | Vitamin C: 30.8mg | Calcium: 179mg | Iron: 7.7mg

Cherry Salad is a fluff salad recipe with six ingredients and takes only minutes to make. It’s an easy dessert or side dish perfect for potlucks and holidays. 

This vintage salad is perfect as a side dish or even a dessert. The dish is a creamy, sweet, filling, and rich fruit salad. We love taking it to potlucks, summer BBQs, and holiday parties because it feeds a crowd. Plus, it is a no-bake side dish that frees up our oven and stovetop for other recipes we are making. 

This Cherry Fluff Salad comes together in a matter of minutes. And you throw everything together in a bowl, mix it, and chill it before serving. 

We love the pink color of the fluff salad from the cherry pie filling. It makes for a fun and festive dish to serve during the holiday season.

Recipe Variations and Substitutions

Instead of Cool Whip, you can use 2 cups of whipping cream whipped to stiff peaks (so 4 cups of whipped cream).

Storage Tips 

SERVE: You can leave this Cherry Salad out for longer than 2 hours before it needs to be covered and refrigerated.

STORE: Leftovers will stay fresh for about 3-5 days when kept in an airtight container in your fridge.

FREEZE: This salad does not freeze well as the texture is no longer soft and fluffy as it defrosts, so we do not recommend freezing it.

Cherry Salad is a fluff salad recipe made with six ingredients and takes only minutes to make. It’s an easy dessert or side dish perfect for potlucks and holidays.

Prep Time: 10mins

Chill Time: 1hr

Total Time: 1hr 10mins

 Servings: 12 people

Ingredients:

• 21 oz canned cherry pie filling

• 14 oz can sweetened condensed milk

• 20 oz can crushed pineapple drained well

• 2 cups mini marshmallows

• 8 oz container Cool Whip thawed

• 1 cup pecans chopped roughly, optional

Instructions:

MAKE FLUFF:

1. In a large bowl, stir together cherry pie filling, sweetened condensed milk, and pineapple.

2. Stir in marshmallows.

3. Fold in Cool Whip and pecans.

CHILL AND SERVE:

1. Cover with plastic wrap and store in the refrigerator for at least 1 hour, or overnight, before serving.

Nutritional Info:

Serving: 1cup | Calories: 303kcal | Carbohydrates: 52g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 72mg | Potassium: 288mg | Fiber: 2g | Sugar: 33g | Vitamin A: 251IU | Vitamin C: 7mg | Calcium: 133mg | Iron: 1mg

This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it’s great comfort food! It’s easy to make and tastes great with a cold beer.

Get back to basics with this creamed chipped beef on toast recipe. The delicious comfort food is quick, easy, and ultra satisfying.

What Is Chipped Beef?

Chipped beef is pressed, salted, and dried beef. The thin, flexible slices are usually sold in glass jars. Creamed chipped beef (often called SOS) is chipped beef cooked in a cream sauce. A popular meal in the military, the comforting dish is traditionally served over toast.

Creamed Chipped Beef on Toast Ingredients

It’s easy to make this creamed chipped beef on toast recipe with just five ingredients:

Butter and flour: This top-rated recipe starts with a simple roux made of butter and flour.

Milk: Slow stir the (warm, not cold) milk into the roux.

Dried beef: You’ll need one 8-ounce jar of dried beef. If you’re sensitive to salt, you may want to rinse the beef before you chop it.

Cayenne: A pinch of cayenne pepper adds a subtle hint of heat.

Bread: Serve the creamed chipped beef on a slice of toasted bread.

Tip: This recipe can also be made with 3/4 pound browned, drained hamburger meat.

Best Bread for Chipped Beef on Toast

Choose a sturdy white loaf that will stand up to the heavy topping. Brioche, sourdough, and country white bread are all great options. Some people like serving the gravy over toasted English muffins.

How to Make Chipped Beef on Toast

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make creamed chipped beef on toast:

💦Whisk the flour into the melted butter, then slowly stir in the milk

💦Bring to a boil. Stir in the dried beef and cayenne.

💦Cook until warmed through. Serve on toast.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Servings: 4

Ingredients:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 ½ cups warm milk

• 1 (8 ounce) jar dried beef, chopped

• 1 pinch cayenne pepper

• bread, toasted

Instructions:

1. Melt butter in a medium saucepan over low heat.

2. Add flour and whisk until smooth.

3. Add milk a little at a time, whisking well after each addition.

4. Bring to a boil over medium-high heat and cook, stirring, until thickened.

5. Stir in beef and cayenne; cook until warmed through. Serve over toast.

Nutritional Info:

Servings Per Recipe: 4

Calories 197%Total Fat 9g 11%Saturated Fat 5g 27%Cholesterol 67mg 22%Sodium 1641mg 71%Total Carbohydrate 9g 3%Dietary Fiber 0g 0%Total Sugars 6gProtein 21gVitamin C 0mg 1%Calcium 114mg 9%Iron 2mg 9%Potassium 276mg 6%

This delicious recipe for Melt in Your Mouth Chicken is a real winner!

Mayo and parmesan chicken is always a recipe favorite. This extra quick and easy recipe has a creamy parmesan sauce that coats the chicken breasts. Then all that’s left to do is to bake them in the oven to tender & juicy perfection!

Why We Love This Chicken!

This is an easy chicken breast recipe that is perfect for all-week meal prep! Bake in one dish and use for healthy and tasty meals all week long!

It’s versatile, and the sauce can be made ahead of time. Short on time? Use frozen chicken tenders and serve them in a wrap, soups, or use to top a salad!

Everything goes with this tasty recipe, and it’s ideal for company; try serving it with roasted asparagus and a side of garlic mashed potatoes or risotto. Or, go for an easy broccoli salad and a side of the best cheesy bread ever!

Prep Time: 5mins

Cook Time: 45mins

Total Time: 50mins

 Servings: 4 servings 

Ingredients:

• 1 lb chicken breasts

• ⅔ cup mayonnaise

• ½ cup parmesan cheese shredded

• 1 teaspoon garlic powder

• 1 teaspoon seasoning salt

• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 375°F.

2. Mix mayonnaise, parmesan cheese, garlic powder, seasoning salt, and pepper in a small bowl.

3. Place chicken in a baking dish and cover with the parmesan mixture.

4. Bake for 40-45 minutes or until chicken reaches 165°F internally.

Nutritional Info:

Serving: 1g | Calories: 435kcal | Carbohydrates: 1g | Protein: 29g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1151mg | Potassium: 451mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

Tender ribeye steaks cooked to juicy perfection is the best way to enjoy steaks at home (and it’s not difficult to make)!

This amazing cut of beef is definitely a favorite and in my opinion, one of the most flavorful out there. There is no need for special or fancy ingredients, just steaks, seasonings, a brush of oil, and a pat of butter for perfection.

A Perfect Steak Every Time!

This recipe ensures a perfectly juicy ribeye steak every time!

Steaks can be cooked in the oven or on the grill.

A simple cut of beef is packed with flavor without a lot of fancy ingredients, sauces, or marinades.

This is a “foundation” recipe and truly, anyone can make great steaks.

Tips for Perfection

Making a great steak is not difficult but here are some things to ensure it’s perfect every time!

Prep:

If using frozen steak, be sure to let it fully thaw.

Bring steaks to room temperature before cooking.

A bit of vegetable or canola oil before seasoning helps the seasonings stick.

Season steaks just before cooking.

Preheat the cast iron pan, oven and/or grill.

Cooking:

Searing the outside of the meat helps ensure the juices are sealed inside.

Do not press the steak as it is cooking on the grill.

Use a meat thermometer and be sure not to overcook.

Remove the steaks a few degrees before they reach the desired temperature as they will continue to rise a few degrees as they rest.

Always rest steaks 5-10 minutes before serving for best results.

PREP TIME: 5min

COOK TIME: 15min

REST TIME: 10min

TOTAL TIME: 30min

SERVINGS: 2 steaks

Ingredients:

• 2 ribeye steaks 1″ thick

• 2 tablespoons olive oil or vegetable

• steak seasoning or kosher salt & pepper, to taste

• 2 tablespoons butter or herbed butter

Instructions:

Remove steaks from the fridge at least 45 minutes before cooking.

Just before cooking, rub steaks with olive oil and generously season to taste.

Grill

Preheat grill to medium heat (approximately 375°F).

Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.

Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks 5-10 minutes before serving.

Notes:

Oven

Preheat the oven to 400°F.

Heat a large cast-iron pan on the stove over medium-high heat.

Add steaks and cook 2 minutes per side to brown. Place the pan in the oven and roast 11-14 minutes or until the ribeyes reache the desired temperature.

Immediately remove steaks from the pan and place on a plate to rest. Top steaks with a pat of butter, loosely tent with foil.

Rest steaks 5-10 minutes before serving.

Cooking Times/Temperatures

Cook times provided are approximate for a 1″ steak and will vary based on steak thickness and temperature.

Remove steaks from the heat about 5°F before it reaches the desired temperature as the temperature will continue to rise. The FDA recommends a minimum temperature of 145°F with a 3-minute rest.

Rare: 125°F

Medium-Rare: 135°F

Medium: 145°F

Medium Well: 155°F

Well: 160°F

Nutritional Info:

Calories: 694, Carbohydrates: 1g, Protein: 46g, Fat: 57g, Saturated Fat: 23g, Cholesterol: 168mg, Sodium: 218mg, Potassium: 606mg, Sugar: 1g, Vitamin A: 384IU, Calcium: 16mg, Iron: 4mg

This honey garlic shrimp is undoubtedly a dinner favorite! Juicy shrimp are coated in a savory-sweet n’ garlicky glaze. And the best part? It’s done in about 20 minutes!

IT’S ALL ABOUT THE HONEY GARLIC SAUCE

What makes this dish so yummy is the sticky-sweet, savory sauce – with a little kick. Honey and garlic are the main components here, but there’s a few other additions to make it lip smackin’ good.

Honey: Gives the sauce that sticky-sweet texture and flavor.

Tamari Soy Sauce: I’m using tamari soy sauce as I’m gluten-free (and honestly, I think it tastes better than regular soy sauce anyway – it’s richer!). But if you’re soy-free, feel free to swap in coconut aminos.

Garlic and Ginger: The ultimate aromatic duo that adds a serious punch of flavor.

Crushed Red Pepper Flakes: Just a sprinkle is all you need for a little heat.

Garnishes: A little sprinkle of finely diced herbs and sliced green onion add that little something extra.

TURN THIS SINGLE RECIPE INTO A VARIETY OF SHRIMP MEALS

A classic rice plate combo is a given, but get creative with bowls and wraps to keep your meals interesting throughout the week.

Plate: Serve this with fresh rice (or cauliflower rice), with a side of cooked greens such as sauteed spinach, sauteed cabbage, or sauteed snap peas.

Bowl: Make a rice or grain bowl out of it with garlic bok choy, roasted broccoli (or other roasted veggies), and lots of green onion.

Wrap: For a low-carb option, remove the tails from the shrimp and wrap them in butter leaf lettuce along with bean sprouts and sliced green onions. You’re going to love this fresh combo.

PREP TIME: 2mins

COOK TIME: 4mins

MARINATE TIME: 20mins

TOTAL TIME: 26mins

Ingredients:

• ⅓ cup honey

• ¼ cup tamari soy sauce (or coconut aminos)

• 4 garlic cloves minced

• 1 teaspoon freshly grated ginger

• ¼ teaspoon crushed red pepper flakes

• 1 tablespoon olive oil

• 1 pound raw shrimp peeled and deveined

• 1 tablespoon finely chopped cilantro or parsley

• 1 green onion thinly sliced

Instructions:

1. In a small bowl, stir together the honey, soy sauce, garlic, ginger and red pepper flakes.

2. Place the shrimp into a separate bowl and pour 1/3 of the sauce on top. Toss to coat the shrimp, then marinate for 15-20 minutes.

3. Heat the oil in a pan on medium-high heat. Add the shrimp (discarding any leftover marinade) and cook for 1 to 2 minutes on each side, until pink and just barely cooked through.

4. Pour the remaining 2/3 sauce into the pan and bring to a simmer, stirring with the shrimp as it slightly reduces and warms through, for about a minute.

5. Turn off the heat, stir in the cilantro or parsley, and top with sliced green onions before serving.

Notes:

This is the gluten-free tamari soy sauce I use and love. I also buy the low-sodium version.

Nutritional Info:

Calories: 245kcal | Carbohydrates: 25g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 286mg | Sodium: 940mg | Potassium: 161mg | Fiber: 1g | Sugar: 24g | Vitamin A: 67IU | Vitamin C: 6mg | Calcium: 177mg | Iron: 3mg

Garlic Roll Cupcakes – great with pasta! Super easy to make with only 4 ingredients! Refrigerated bread sticks, garlic seasoning, butter and parmesan cheese baked in a muffin tin – SO yummy. I could eat the whole pan myself!! Great with pasta, soups, casseroles and grilled meats. Ready to eat in 15 minutes!

These garlic rolls are super easy to make. Open a can of refrigerated bread sticks and separate into individual bread sticks. Mix together butter and garlic bread seasoning. Spread over bread stick dough. Sprinkle with parmesan cheese and rolll up. Sprinkle with additional parmesan cheese and place in a muffin pan and bake.

Yield: 12 rolls

Prep Time: 10mins

Cook Time: 12 mins

Total Time: 22mins

Garlic Roll Cupcakes – great with pasta! Super easy to make with only 4 ingredients! Refrigerated bread sticks, garlic seasoning, butter and parmesan cheese baked in a muffin tin – SO yummy. I could eat the whole pan myself!!

Ingredients:

• 1 (11-oz) can refrigerated breadsticks

• ¼ cup butter, softened

• 1 tsp garlic bread seasoning

• 1 Tbsp grated parmesan cheese

• ⅓ cup shredded parmesan cheese

Instructions:

1. Preheat oven to 400ºF.

2. Lightly spray a 12-cup muffin pan with cooking spray.

3. Combine softened butter, garlic bread seasoning and 1 Tbsp grated parmesan.

4. Unroll breadsticks and separate into individual bread sticks.

5. Spread garlic butter over each bread stick.

6. Roll up and place into muffin pan.

7. Sprinkle each bread stick wtih some shredded or grated parmesan.

8. Bake 12-15 minutes, until golden brown.

Notes:

• I used Johnny’s Garlic Seasoning that I picked up at Costco last week. If you don’t have Johnny’s Garlic Seasoning, just use another brand of garlic bread seasoning or garlic & herb seasoning.

• If you can’t find a can of the Pillsbury bread sticks, you can substitute a can of refrigerated French Bread Dough or Thin Crust Pizza. Unroll the dough at the seam and cut into 12 strips.

• You can use freshly grated parmesan cheese or the stuff in the green can. I used a combination of the green can and shredded parmesan cheese on top.

Did you make this recipe?

 

Stepping in to fall with this apple crumble cheesecake. This cheesecake if full of fall flavors. It has a cinnamon and nutmeg cookie crust, cheesecake filling and topped with cinnamon sugar apples and lots of crumble.

This apple crumble cheesecake is a perfect fall dessert. It has apples and cinnamon giving it lots of flavor. The crust is spiced with nutmeg and cinnamon. It lifts the cheesecake to another level together with the cinnamon sugar apples and crumble. They are all tired together perfectly with the creamy cheesecake filling.

WHY THIS RECIPE WORKS

Cinnamon sugar apples: This cheesecake burst off apple flavor! It has diced apples covered in cinnamon sugar.

Cinnamon and nutmeg crust: The crust is spiced with cinnamon and nutmeg which takes this cheesecake to another level.

Crunchy crumble: The crumble is the cherry on top of this cheesecake, giving crunch and delicious flavor.

Creamy cheesecake filling: The creamy and smooth cheesecake filling ties together this delicious cheesecake.

Apple crumble cheesecake with a cinnamon and nutmeg cookie crust, cheesecake filling and topped with cinnamon sugar apples and crumble.

PREP TIME: 1hr

COOK TIME: 1hr 25 mins

REST TIME: 6hrs

SERVINGS: 10 people

INGREDIENTS:

COOKIE CRUST

• 200 g digestive or graham cookies

• 1/2 tsp nutmeg

• 1,5 tsp cinnamon

• 1,5 tbsp brown sugar

• 50 g butter melted

APPLES AND CRUMBLE

• 150 g apple diced small (1-2 apples)

• 1 tbsp granulated sugar

• 1 tsp cinnamon

• 100 g all-purpose flour

• 80 g brown sugar

• 70 g butter room temperature

CHEESECAKE

• 600 g cream cheese full fat, room temperature

• 200 g granulated sugar

• 150 g sour cream 18% room temperature

• 1 tsp cornstarch

• 2 tsp vanilla extract

• 3 large eggs room temperature

INSTRUCTIONS:

COOKIE CRUST

1. Preheat the oven at 160ºC/325ºF, conventional oven.

2. In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.

3. 200 g digestive or graham cookies,1/2 tsp nutmeg,1,5 tsp cinnamon,1,5 tbsp brown sugar,50 g butter

4. In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.

5. Bake it for 10 min. Then let it cool down so that it’s cool to touch.

APPLES AND CRUMBLE

1. While the crust cools down, prepare the apples and the crumble.

2. Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.

3. 150 g apple,1 tbsp granulated sugar,1 tsp cinnamon

4. Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set it aside both aside toppings while making the cheesecake filling.

5. 100 g all-purpose flour,80 g brown sugar,70 g butter

CHEESECAKE

1. Preheat the oven at 160ºC.

2. With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.

3. 600 g cream cheese,200 g granulated sugar

4. In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.

5. 150 g sour cream 18%,2 tsp vanilla extract,3 large eggs,1 tsp cornstarch

6. Pour the cheesecake batter into the spring pan. Gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble.

7. Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.

8. Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it’s covered well if choosing this method.

9. Bake for 1 hour and 20-30 min.

10. Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.

11. Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.

12. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

NUTRITIONAL INFO:

Carbohydrates: 61gProtein: 9gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 120mgSodium: 368mgPotassium: 210mgFiber: 1gSugar: 41gVitamin A: 999IUVitamin C: 1mgCalcium: 121mgIron: 2mg

These Soft Milk Brioche Rolls are the perfect complement to any meal. Buttery and golden brown, they have a rich flavor and delicate texture that is super addictive.

Soft Milk brioche Rolls Recipe 

I love brioche bread. It’s incredibly soft and has so much rich buttery flavor. It’s also versatile and can be used for lots of different applications. These soft brioche dinner rolls are a great way to enjoy the flavor and texture of this amazing bread. They go really well with different proteins and sides, so you can be sure they’ll be a welcome addition to any dinner table. You can also tweak brioche to be used for different meals, like breakfast or a coffee break, with these recipes for brioche hot cross buns, brioche donuts, braided Nutella brioche, and brioche french toast. And your dinner rolls can be used in mini-sandwiches for lunch! With a few ingredient and some patience, you can have homemade brioche all day long.

What makes these buttery dinner rolls so soft?

Making these soft brioche dinner rolls buttery and delicious requires a few important ingredients. With the help of all-purpose flour, active dry yeast, milk, sugar, salt, eggs, and unsalted butter, you can put together a pan of delicious dinner rolls that are rich in flavor and texture.

Should brioche be served warm?

Brioche can be served warm or cool, it’s up to you. If you are serving it with butter, slightly warmed is nice for easy spreading. But if you’ve allowed them to cool before serving, they are still delicious.

These Soft Brioche Dinner Rolls are so deliciously buttery. Richly flavored and golden brown, they are the perfect complement to any meal.

Prep Time : 2hrs 15min

Cook Time: 25min

Total Time: 2hrs 40min

Servings: 12 dinner rolls

Calories: 266kcal

Ingredients:

• 3/4 cup milk

• 1 1/2 tsp dry active yeast

• 1/4 cup sugar + 1 tbsp

• 1 tsp salt

• 4 cups all-purpose flour

• 3 large eggs + 1 extra for egg wash

• 1/2 cup unsalted butter

Instructions:

Make the yeast mixture

Start off by making the yeast mixture. You’ll want to add 3/4 cup of warm milk (about 105 degrees Fahrenheit) to a large measuring cup along with 1 1/2 teaspoons of yeast and 1 tablespoon of granulated sugar.

Give it a quick whisk and let it sit for about 10 minutes or until it becomes frothy.

Add everything but the butter to the mixer

Now place the hook attachment onto a stand mixer and add 4 cups of all-purpose flour (spooned and leveled off with a knife), 1/4 cup granulated sugar, 1 teaspoon of salt, 3 large eggs, and the frothy yeast mixture. 

Start off by mixing on low speed. Once the flour begins to incorporate into the dough, pick up the speed to high. You will want to continue mixing the dough on high speed until it begins to take shape. So about 4-5 minutes.

Add softened butter

Now cut up 1/2 cup of softened unsalted butter into chunks and add them to the dough.

Continue mixing the dough on high speed for 5-10 more minutes or until the dough no longer sticks to the sides of the mixer bowl. It should have a smooth elastic texture by this point. Have patience with the dough, this step can take a while.

Place the dough into a greased bowl to proof

Now place the formed dough into a lightly greased bowl (I use olive oil). Cover the dough with a kitchen towel or plastic wrap and let it rise for about 1 hour or until it doubles in size. To speed this up, place in the oven on the “proof” setting.

Shape into 12 rolls and proof again

Now punch down the dough and divide it into 12 equal pieces. Shape each piece of dough into round balls. 

Place the brioche dough balls into a 9×13 inch deep baking dish and let them proof covered for another hour. They don’t necessarily need to double in size in this step.

Brush with egg wash and bake

Now make the egg wash by combining 1 egg with a teaspoon of water and brushing it over each dinner roll using a pastry brush.

Bake the brioche dinner rolls in the oven at 350 degrees Fahrenheit for about 25 minutes.

Notes:

Make them ahead of time!

Yes! Once the rolls are formed, cover and refrigerate them for as many hours as you need, or overnight. They will rise overnight and will be ready to bake in the morning. Make sure to let them sit out for 20 minutes to come to room temperature before baking.

Storing them

These soft brioche dinner rolls can be stored at room temperature in a ziplock bag or airtight container. They will last for 1-2 days. If you want to keep them fresh longer, you can also place them in the freezer for up to 2 months.

Nutritional Info:

Calories: 266kcal | Carbohydrates: 37g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 219mg | Potassium: 94mg | Fiber: 2g | Sugar: 5g | Vitamin A: 320IU | Calcium: 32mg | Iron: 2mg

This sweet onion recipe is a wonderful combination of sweet onions, Swiss cheese, and rice. It makes a tasty side dish for any meal, from grilled meats to roasted poultry. A favorite in our home, you’ll get rave reviews every time you serve it.

Prep Time: 15 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 30 mins

Servings: 8

Yield: 1 2-quart casserole

INGREDIENTS:

• ¾ cup uncooked basmati rice

• 5 cups water

• ¼ cup butter

• 3 pounds sweet onions, coarsely chopped

• 1 cup half-and-half cream

• 1 ½ teaspoons salt

• 2 cups shredded Swiss cheese, divided

INSTRUCTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.

2. Bring water to a boil in a large saucepan, and sprinkle in rice.

3. Stir, reduce heat to low, and simmer rice until it is half-cooked about 5 minutes. Drain rice, and set aside.

4. Melt butter in a large skillet over medium heat, and cook and stir onions until translucent but not browned, about 8 minutes.

5. Mix cooked onions and butter in the skillet with rice; stir in half-and-half, salt, and 1 3/4 cup of Swiss cheese.

6. Transfer mixture to the prepared baking dish, and sprinkle remaining 1/4 cup Swiss cheese over top.

7. Bake uncovered in the preheated oven until rice is tender and top is lightly browned, about 1 hour

Nutritional Info:

Servings Per Recipe 8

Calories 323

% Daily Value *

Total Fat 17g 22%Saturated Fat 11g 54%Cholesterol 51mg 17%Sodium 552mg 24%Total Carbohydrate 32g 12%Dietary Fiber 3g 11%Total Sugars 8gProtein 11gVitamin C 13mg 65%Calcium 292mg 22%Iron 1mg 3%Potassium 312mg 7

This Southern Fried Shrimp recipe is easy, delicious, super easy to make. Crunchy on the outside and bursting with flavor. In about 15 minutes, from start to finish, you’ll have a tasty meal of crispy seafood ready to go.

How to make Southern Fried Shrimps 

Soak the shrimp – In a large bowl, mix together the milk, ½ teaspoon salt, the black pepper, half the granulated garlic, half the paprika, and half of the oregano. Add in the shrimp and let soak for 10 minutes.

Coat the shrimp – Once the shrimp is finished soaking, shake free of excess milk. Mix together the remaining spices and flour on a plate and coat the shrimp well. Make sure you coat the shrimp really well with flour. Coat them several times with the seasoned flour. You should not be able to see the shrimp under the flour.

Fry the shrimp – Heat the oil to 375 degrees and fry each batch of shrimp for about 1-2 minutes or until it’s nice and crispy.

Serve – Allow the shrimp to cool a bit and serve!

RECIPE TIPS AND VARIATIONS

Serving sauces – If you enjoy dipping your shrimp in a sauce, you can serve these fried shrimp with honey mustard, tartar sauce, sriracha mayo, etc. I served it with honey mustard.

Use uncooked shrimp – In order for your shrimp to really soak up flavor, they need to be the uncooked kind you get from the store. If they’re already pink in the package, this means they’re cooked and won’t really soak up any flavor through the prepping process. If the shrimp are a grey color, then those are the kind you’re looking for. Be sure they’re deveined and peeled for your convenience.

Make it spicy – Add some cayenne pepper to the recipe for extra spice.

 ALREADY COOKED SHRIMP?

Of course, you can! Already cooked shrimp is, well, already cooked, so you don’t have to wonder if it’s already finished. However, for this recipe, it’s much better, flavor-wise, to use uncooked shrimp. It’s definitely up to you on whether or not you want to use cooked shrimp. I just like to use uncooked because it allows the flavors to soak into the shrimp more for a better flavor.

WHAT GOES GOOD WITH SOUTHERN FRIED SHRIMP?

Crispy shrimp go well with so many sides. However, there are certain sides that are more popular than others when it comes to shrimp. Some of these sides include Creamy Coleslaw (if you like spicy, try this Creamy Sriracha Coleslaw), Corn on the Cob, Creamed Corn, or even Cheesy Corn. Of course, you can’t forget the Hush Puppies, and while you’re at it, throw in some Cheese Garlic Biscuits, Deep Fried Mac n Cheese Balls, Honey Jalapeno Cheddar Cornbread, or a Tomato Avocado Salad. You can even use the shrimp to make another meal altogether. For example, you can use your shrimp to make a po’boy sandwich, shrimp salad, sliders, etc. So many ideas and ways to use shrimp – it’s crazy!

Prep Time: 10min

Cook Time: 4min

 Servings: 6 

Crunchy flavorful shrimp fried to perfection. Dip these in honey mustard or serve as a main entree.

INGREDIENTS:

• 1 lb raw shrimp peeled and deveined

• 1 cup all-purpose flour

• 1 1/2 tsp salt or to taste

• 1/2 tsp black pepper or to taste

• 2 tsp granulated garlic

• 2 tsp paprika

• 2 tsp oregano

• 1/2 cup whole milk

• oil, for frying

INSTRUCTIONS:

1. Add the milk, 1/2 tsp salt, 1 tsp oregano, 1 tsp paprika, 1 tsp granulated garlic, and shrimp to a large bowl and let it sit for 10 minutes.

2. Season the all purpose flour with the remaining salt, paprika, oregano, granulated garlic, and black pepper.

3. Remove the shrimp from the milk mixture and coat well with the seasoned flour.

4. Make sure to coat the shrimp really well with lots of seasoned flour.

5. You should not be able to see the shrimp under the flour.

6. Fry the shrimp for 3-4 minutes or until crispy in oil. The oil should be about 375 degrees F.

7. Remove the shrimp from the oil and place it on a plate with paper towel.

8. Serve immediately and enjoy.

NUTRITIONAL INFO:

Calories: 171kcal | Carbohydrates: 18g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 193mg | Sodium: 1179mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 411IU | Vitamin C: 3mg | Calcium: 143mg | Iron: 3mg

 

Creamy smothered pork chops seared and cooked in a rich onion gravy. a delicious and easy dinner recipe perfect for tonight!

Smothered Pork Chops 

A Southern classic comfort food, crispy coated pork chops smothered in a rich onion gravy makes this a feast you will keep coming back to! The BEST way to eat a chop is with sauce, and this recipe has PLENTY of gravy.

If you LOVE pork and you’re always on the hunt for a lip-smacking recipe, then THIS recipe is for you! Serve them over a pile of hot mashed potatoes, or even our buttery mashed cauliflower, maybe throw some sautéed green beans or snap peas on the side for some greens, and you’ve got yourself a complete dinner! Watch them ask you for seconds!

Juicy Smothered Pork Chops seared and cooked in a rich onion gravy is delicious and easy dinner recipe perfect for any night of the week! Not for the faint hearted, you can serve them with anything… think mashed potatoes or white rice to soak up the delicious sauce… OR roasted veggies to make a complete meal!

Prep Time: 15mins

Cook Time: 25mins

Total Time: 40mins

 Servings: 4 serves 

Ingredients

PORK CHOPS:

• 1 pound (500g) bone-in pork chops,* about 3/4-1 inch thick.

• 1/2 tablespoon onion powder

• 1/2 tablespoon garlic powder

• 1/2 teaspoon cayenne

• 1 teaspoon seasoning salt

• 1/2 teaspoon fresh cracked black pepper

• 2 teaspoons olive oil

• 1/2 cup all-purpose flour

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

FOR GRAVY:

• 1 tablespoon unsalted butter

• 1 large onion, thinly sliced

• pinch of salt

• 4 cloves garlic, minced

• 1 teaspoon fresh chopped thyme

• 1/2 cup chicken broth, divided

• 3/4 cup buttermilk or heavy cream

• Chopped fresh flat-leaf parsley, for garnish

Instructions:

FOR PORK CHOPS

1. Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.

2. Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.

3. Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.

4. Remove pork chops from the pan and keep warm.

FOR GRAVY

1. In the same pan, heat 1 tablespoon of butter over medium heat.

2. Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)

3. Add the garlic and thyme; cook until fragrant, about 30 seconds.

4. Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.

5. Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.

6. Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.

7. Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)

8. Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.

Notes

*FOR BONELESS PORK CHOPS

Reduce searing time to about 2 minutes per side and finish cooking them in the sauce. Be very careful not to overcook or dry out your pork chops as they become tough and chewy.

Nutritional Info:

Calories: 355kcal | Carbohydrates: 19g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Fiber: 2g | Sugar: 4g

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