25 Best Family-Friendly Weeknight Dinners | haelthsnms.store

25 Best Family-Friendly Weeknight Dinners

Southern Beef Stew

We have been making this Southern Beef Stew for about 40 years. It has always been a family favorite.

Ingredients

  • 1 1/2 lbs stewing beef
  • 1/2 cup all purpose flour for dredging meat
  • 1/4 cup olive oil
  • salt
  • pepper
  • 1 carrot sliced
  • 1 whole onion diced into large pieces
  • 1 cup frozen green peas
  • 4-5 large potatoes diced into large pieces

Directions :

  1. Dredge pieces of beef in flour seasoned with salt and pepper.
  2. Heat oil in a cast iron skillet.
  3. Brown beef on all sides.
  4. Place beef in a Dutch oven and add enough water to barely cover meat.
  5. Bring to a boil then lower heat to low and simmer covered at least 2 hours or until tender.
  6. Add carrot, onion, peas and potatoes.
  7. Add enough water to barely cover vegetables.
  8. Cook until vegetables are tender.
  9. At this point I remove the lid and let it simmer a few minutes
  10. longer or until it starts to thicken.
  11. Stir occasionally to keep from sticking.
  12. This is good served with hot biscuits and homemade apple sauce.

Free yourself from take-out and drive-thru on those super busy nights .With these recipes, you can get dinner on the table so quickly and effortlessly. Some of these recipes even come together in a single pan, which makes clean-up a breeze!

HAM AND POTATO CORN CHOWDER

HOW TO MAKE HAM AND POTATO CORN CHOWDER?

Another delectable soup to bring to the recipe rotation is Creamy Ham Potato and Corn Chowder! You can never really get enough of so many soup recipes, particularly when they’re so creamy and full of goodness! You’ll get a thick broth filled with lots of potatoes, sweet corn, and salty ham.

YOU’LL NEED:

2 CUPS.Of ham broth or chicken broth.

2 CUPS.Of milk/ heavy cream.

2 CUPS.Of diced ham.

1 CUP.Of corn.

1 diced_ onion.

2 diced_ carrots.

2 diced_stalks celery.

2 chopped_cloves garlic.

1/4 CUP.Of flour/rice flour (for gluten-free).

1 pound and half of the diced potatoes.

3 TBSP.Of oil/butter.

1 TSP.Of chopped_thyme.

Salt And Pepper To Taste.

METHOD:

Step 1:

I heated the oil over medium heat in a large saucepan, I added the diced onions, diced carrots, and diced celery and I cooked for around 10 minutes until tender.

Step 2:

I mixed in the garlic, the chopped thyme, and flour or rice flour and simmer for around 3 minutes until the flour is lightly browned.

Step 3:

I stir in the broth gently, then I added the milk and diced potatoes, I brought the mixture to a boil.

Step 4:

I reduced the heat and simmer for around 12 to 15 minutes until the potatoes are tender.

Step 5:

I added the corn and ham, I cooked for 10 more minutes until heated, and I season with salt and black pepper.

I HOPE YOU’LL ENJOY OUR EASY HAM AND POTATO CORN CHOWDER RECIPE!!!

ONE-PAN CHEESY CHICKEN, BROCCOLI, AND RICE

INGREDIENTS

  • 3 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion, diced finely
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 2 cloves of garlic, minced
  • 1 teaspoon of kosher salt and freshly ground pepper to taste
  • 1 cup uncooked extra long grain white rice
  • 2 1/2 cups broccoli florets, cut into bite sized pieces
  • 2 1/2 cups of low-sodium chicken broth
  • 2 cups shredded extra sharp cheddar cheese

INGREDIENTS

  • 3 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion, diced finely
  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 2 cloves of garlic, minced
  • 1 teaspoon of kosher salt and freshly ground pepper to taste
  • 1 cup uncooked extra long grain white rice
  • 2 1/2 cups broccoli florets, cut into bite sized pieces
  • 2 1/2 cups of low-sodium chicken broth
  • 2 cups shredded extra sharp cheddar cheese

Get IngredientsPowered by Chicory

INSTRUCTIONS

  1. In a large skillet or pan, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper.
  2. Once onions soften, increase the heat to medium high and add chicken to the pan.
  3. Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
  4. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
  5. Add the uncooked rice in the olive oil and saute it for a couple of minutes.
  6. Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
  7. Cook chicken and rice mixture covered for about 12 minutes.
  8. Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
  9. Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
  10. Remove from heat and stir in half a cup of cheese.
  11. Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

RECIPE NOTES

You need a large skillet or pan with a higher edge for this dish to hold everything. I used a 12-inch skillet that had a slightly raised edge and it worked great.
Source: Number 2 Pencil

BUFFALO CHICKEN AND POTATO CASSEROLE

INGREDIENTS

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 medium potatoes, cut into 1/2-inch cubes (you can leave the skin on or peel it off)
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce
Topping:
2 cups shredded cheddar cheese
1 cup cooked and crumbled bacon
1 cup sliced green onions
Sauce:
Blue cheese/ranch dressing

INSTRUCTIONS

  1. Preheat oven to 500F (Not a typo!)
  2. In a large bowl, mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.
  3. Add the potatoes and toss to coat.
  4. Place the potatoes in a greased 9×13 baking dish.
  5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix for your chicken.
  6. Add the diced chicken to the leftover olive oil/hot sauce mix and stir to coat all the chicken. Allow the chicken to marinate as the potatoes bake.
  7. Roast the potatoes for 20-25 minutes, stirring halfway, until cooked through and nice and crispy on the outside.
  8. Remove potatoes from the oven and lower the oven temperature to 400°F.
  9. Place the raw chicken (yes, raw) on top of the potatoes and cook for 20 minutes or until the chicken is done.
  10. In a large bowl, mix all the topping ingredients together.
  11. Top the chicken with the topping and bake for 5-10 minutes or until topping is melted and bubbly.
  12. Serve with extra hot sauce and blue cheese/ranch dressing.

RECIPE NOTES

Source: Food.com

Best Lemon Lush

A family friend shared this lemon and cream cheese dessert with me. It has been a hit with our family now for all our get-togethers.

INGREDIENTS

Crust:

  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 1 cup chopped pecans

Cream Cheese Filling:

  • 2 (8 ounce) packages cream cheese, softened
  • 2 cups powdered sugar
  • 2 Tablespoon lemon juice

Pudding Layer:

  • 2 3.4 ounce packages instant lemon pudding
  • 3 cups milk
  • Whipped Cream:
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. For the crust: In a food processor, pulse the flour and butter together until a dough forms. Add the pecans and mix until combined. If you don’t have a good processor you can cut the butter into the flour using a pastry cutter or 2 forks and add the pecans after the butter is cut in.
  3. Press the mixture into bottom of a 9×13 baking dish. Bake for 20-25 minutes or until lightly golden brown. Let crust cool. While the crust is baking prepare the remaining layers.
  4. For the Cream Cheese Layer: In a medium bowl, beat the cream cheese, powdered sugar, and lemon juice together until smooth. Spread evenly over the cooled crust.
  5. For the Pudding layer: In a separate bowl, mix the lemon pudding and milk together and beat for 3 to 5 minutes. Let the mixture set up slightly in the refrigerator if it’s not thick yet. Once it has set up a little spread it over the cream cheese layer.
  6. For the Whipped Cream: Beat the heavy cream and powdered sugar until soft peaks form. Spread over pudding mixture.
  7. Chill dessert until ready to serve.

Source: Adapted from Allrecipes

TACO BRAID

TACO BRAID….Super Lean Ground Beef seasoned with taco seasoning, covered with shredded cheese and tomatoes and wrapped in a braided pizza dough!

Ingredients

1 canister refrigerated pizza crust
2 tablespoons olive oil
1/2 cup chopped onion
1 lb. Lean Ground Beef
3 tablespoons Homemade Taco Seasoning
1/2 cup water
1 cup Fiesta Blend shredded cheese divided
1 to mato diced, plus additional for top, if desired
2 tablespoons unsalted butter melted
2 cups chopped Romaine lettuce
Sour cream and taco sauce for serving if desired

Instructions

TACO BRAID

Instructions

Prepare a rimmed baking sheet by lining it with parchment.
Preheat oven to 375 degrees F.
in a large skillet heat the olive oil over medium heat.
Add the chopped onion and cook until soft, about 3 – 5 minutes.
Add the Lean Ground Beef and cook until brown.
Add the Homemade Taco Seasoning and water and mix until well incorporated.
Reduce heat to low and simmer for 5 – 7 minutes.
Meanwhile, transfer the piece of parchment to your work surface.
Place the pizza dough on the parchment and roll it so that it measures 10 X 15 – inches.
With a pizza cutter, make slices 1 1/2 – inches thick and 3 – inches in along both long sides of the dough.
Place the ground beef down the center of the dough.
Cover the beef with 3/4 cup of cheese and then add the diced tomato.
Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it.
Repeat the wrapping with the remaining slices just until the last two.
Fold the remaining end up and wrap the last two slices over it to secure.
Gently brush the top and side with the melted butter.
Sprinkle the remaining 1/4 cup of cheese on top.
Transfer the parchment on to the rimmed baking sheet.
Bake for 20 – 25 minutes, until golden brown.
Allow to cool for 5 minutes before serving.
Cover with chopped Romaine lettuce and additional tomato, if desired.
Serve with sour cream and taco sauce.

thank you for continue reading please don’t forget to share article this with your friends

World’s Best Recipe for Fried Green Tomatoes

These were the BEST fried green tomatoes I’ve ever had in my entire life, super crispy and crunchy! This was my first time making these myself and I received many compliments. Yep, I will definitely continue to use this recipe.

INGREDIENTS :

– 4 large green tomatoes

– 2 large eggs

– 1/2 cup of milk

– 1 cup all-purpose flour

– 1/2 cup of cornmeal

– 1/2 cup of bread crumbs

– 2 teaspoons of coarse kosher salt

– 1/4 teaspoon of ground black pepper

– 1 quart of vegetable oil for frying

World’s Best Recipe for Fried Green Tomatoes

DIRECTIONS :

1. Slice tomatoes 1/2 inch thick. Discard the ends.

2. Pick a medium-size bowl and whisk in eggs and milk. Scoop flour onto a plate then on another plate, mix together cornmeal, bread crumbs and salt and pepper. Then dip tomatoes into flour to coat. Afterwards, dip the tomatoes into milk and egg mixture then immediately dredge in breadcrumbs to completely coat.

3. Now pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) in a large skillet and heat over a medium heat. 

4. Once done, you may place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet, making sure not to crowd the tomatoes, they should not touch each other. 

5. Now that the tomatoes are browned, please flip and fry them on the other side then drain them on paper towels.

thank you for continue reading please don’t forget to share article this with your friends

Bisquick Cinnamon Rolls – Sticky, Filling, And DELICIOUS!

Sundays at our house is the only day it’s perfect acceptable to walk around in your pajamas all day long. Sometimes, we will have unexpected guests stop over. My husband will run and change really quick if he is obeying the PJs only rule, but I don’t even care. Come on in! That’s what I say. If you don’t want to see me in my jammies, don’t come over on Sunday, especially unannounced. Sundays are also the only time of the week that I get to feed my family a breakfast that comes from the oven or stove top.

The rest of the week, they have to deal with cereal, oatmeal, toast, or maybe a bagel if they are lucky. So, when I have the time to stand in my kitchen in my PJs, I’m doing it for sure. One of my favorite things to make is cinnamon rolls, so when I found these super easy ones on Chocolate, Chocolate and More, I knew they were going to fit right into the relaxing day.

These were almost as easy to make as those ones that you get in the can and pop open by slamming it against the cupboard. The flavor of these is so much better though. They go great with a cup of coffee or as an addition to a complete breakfast spread, which is what I usually do.

Ingredients

  • 2 1/2 cups Bisquick
  • 1/3 cup milk…
  • 1 egg
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/2 cup chopped nuts
  • 2 Tablespoons butter melted
  • 3/4 cup butter, melted and cooled
  • 1 cup powdered sugar
  • 1-2 Tablespoons milk
  • 1 teaspoon vanilla

Directions

Bisquick Cinnamon Rolls – Sticky, Filling, And DELICIOUS!

Directions

  1. In a large bowl, Combine Bisquick, milk and egg in a bowl using a fork. Mix just until all combined to create a dough.
  2. In a medium bowl, combine brown sugar, granulated sugar, cinnamon and nuts.
  3. Add 2 tablespoons melted butter and stir to moisten. Set aside.
  4. Generously flour rolling surface. Flour your hand well also!!
  5. Turn dough out onto surface and start patting into a rectangular shape with your hand.
  6. Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick.
  7. Once rolled out, pour 3/4 cup melted butter over entire surface then spread with pastry brush to even out and get to the edges.
  8. Sprinkle sugar/nut mixture over butter.
  9. Start rolling dough from long end.
  10. Slice into 1 inch to 1/2 inch slices. I used dental floss to slice mine. It really does work, without mushing the pastry.
  11. Transfer slices to a well greased 9 x 13 pan. I used a spatula to make it easier.
  12. Bake in preheated 375 degree oven for 25-30 minutes, until just golden brown on tops.
  13. Let sit for 5 minutes before serving.
  14. Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.

thank you for continue reading please don’t forget to share article this with your friends

HOMEMADE LEMON MERINGUE PIE

Taste a classic recipe! This pie is bursting with fresh lemon taste and a sweet, creamy real meringue topping.

I haven’t come across a single person in my life who doesn’t enjoy a big slice of yummy pie. Whether it’s peach pie, chocolate pie or meringue pie, we all have that favorite we could keep on eating until it was all gone! My number one favorite has always been a traditional, Southern buttermilk pie. Yummy! It just doesn’t get any better than this simple, lip-smacking delicious pie that has wow’d the crowds for decades.

I can’t remember the first time I had this pie but I think it must have been at my grandmother’s house. Her mother was originally from the South, so my childhood was filled with all these Southern casseroles and pies to die for! Let me tell you, they sure know how to cook and bake in the South!

I hope my future grandkids will be as excited about this pie as I am. This is one tasty dessert I intend to make often, for as long as I can still hold a whisk in my hand! A slice of this pie doesn’t really need any toppings, but occasionally I add a dollop of whipped cream if I happen to have some. Believe me, it’s going to sweep you off your feet!

Originally from my grandmother via my mom. I’ve adjusted it through the years to make it more tart, because that’s how my family likes it.

This lemon meringue pie is delicious. Wonderfully tart with a creamy meringue on top, this will quickly become a family favorite. Nothing beats a great classic recipe!

Ingredients

  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 tablespoons white sugar

Instructions

HOMEMADE LEMON MERINGUE PIE

Instructions

Preheat oven to 350 degrees

To Make Lemon Filling:
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue:
In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Notes

Quick Tip: Serve warm with a cup of strong coffee.

thank you for continue reading please don’t forget to share article this with your friends

The Ultimate Southern Fried Chicken

This is a family fave and so easy to do! I like to serve it with brown rice, but you can put it over anything.

When I was a kid, I remember loving chicken legs. While I wasn’t really picky when it came to chicken, I always preferred the leg part. I had this favorite fast food restaurant that served the best chicken. As a kid, drumstick was really the most convenient to eat and the juiciest. But now that I’m an adult, my favorite switched to thighs. Thighs are simply the best chicken parts for me. And if someone argues, I really defend them.

I love chicken breasts too, but only for some meals. While they’re the best chicken meat for diet, they tend to get dry; and that’s not what I want in my meals. Chicken thighs are still the perfect parts to go to my savory meals.

My family loves chicken thighs too, but I have to admit I rarely cook them. They’re not really the healthiest, and that’s where breasts have the advantage. Because I will always consider the health of my family.

This Hawaiian Crockpot Chicken recipe from Recipe Girl involves breasts, however, I tried thighs with this too.

A full copy of this recipe is available on the next page. Enjoy this meal with your family!

Ingredients

The Ultimate Southern Fried Chicken

Ingredients

  • 2 lb. (.9kg) chicken tenderloin chunks
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/3 cup soy sauce

Directions

Combine all together, cook on low in Crock-pot 6-8 hours…that’s it! Done!

Preparation: 5 min
Cook: 8 hours
Ready in: 8 hours 5 min

thank you for continue reading please don’t forget to share article this with your friends

Easy Sopapilla Cheesecake Bars

These sopapilla cheesecake bars have a thick layer of creamy cheesecake between 2 sheets of flaky pastry. Then they’re topped with buttery cinnamon sugar. This version of sopapilla is made with only 8 ingredients – so it’s quick, easy & oh so delicious.

Ingredients

2 (8oz.) packs of Pillsbury crescent rolls
2 (8oz.) packs of cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
¼ cup butter (melted)
1 tablespoon cinnamon
4 tablespoons sugar

Instructions

Easy Sopapilla Cheesecake Bars

Instructions

Preheat the oven to 350 degrees.
Spray 9 x 13 baking dish with cooking spray.
Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don’t like raw dough)
Combine softened cream cheese, sugar, and vanilla.
Spread mixture over crescent rolls.
Roll the remaining crescent roll over the top and stretch to the edges and seal.
Brush across the entire top of the crescent roll with the melted butter.
Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
Bake for about 30 minutes, or until golden brown.
Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.
I prefer the chilled version so I store mine in the fridge,
Slice into bars and serve.

thank you for continue reading please don’t forget to share article this with your friends

SOUTHERN FRIED CHICKEN

To make this crispy chicken you’ll need :

Chicken pieces.

1 cup of milk.

2 beaten large egg.

2 cup all-purpose flour.

2 tsp black pepper.

2 tsp garlic powder.

2 tsp paprika.

1 tsp salt.

1 tsp poultry seasoning.

Directions

SOUTHERN FRIED CHICKEN

Directions :

STEP 1:

In a large bowl combine all-purpose flour, garlic pepper, salt, paprika, and poultry seasoning.

STEP 2:

In a separate bowl, mix beaten eggs with milk and set aside.

STEP 3:

Place chicken pieces in the first bowl, then in the egg mixture, and again in the first bowl ( flour mixture ).

STEP 4:

Using a deep fryer, heat vegetable oil and brown the chicken on all sides.

STEP 5:

Drain it on paper towels. And serve it with hot sauce.

ENJOY !!!!!

thank you for continue reading please don’t forget to share article this with your friends

Chili Cheese Dog Casserole

I just LOVE chili cheese dogs, don’t you? They remind me of carnivals and ball games and everything wonderful about warm weather. Nothing screams summer like an ooey-gooey chili cheese dog!

Ingredients

  • package of crescent rolls (with 8 crescent rolls)package of crescent rolls (with 8 crescent rolls)
  • 8 hot dogs8 hot dogs
  • 8 slices of cheddar or American cheese8 slices of cheddar or American cheese
  • 1 can of no-beans chili (15 ounces)1 can of no-beans chili (15 ounces)
  • 1 cup shredded cheddar1 cup shredded cheddar
  • Toppings such as chopped onions or sour creamToppings such as chopped onions or sour cream.

Instructions

Chili Cheese Dog Casserole

Instructions

  • Unroll your crescent rolls and break apart so you have 8 triangles. Place a piece of American cheese on each triangle, and then a hot dog.
  • Roll them up, and put them in a greased 9×13 baking dish.
  • Bake in a 375° oven for about 12-15 minutes, until cooked through.
  • Remove from the oven and pour the chili over your rolls. Top with the shredded cheddar.
  • Return to the oven to bake for an additional 10-15 minutes, until heated through.

thank you for continue reading please don’t forget to share article this with your friends

MY GRANDMOTHER’S FRESH PEACH COBBLER

Simple, easy and yummy! I can promise you that if you try this cobbler you will fall in love! It tastes like heaven. Definitely a keeper!!

YOU’LL NEED : 

– 1/4 cup of butter, melted

– 1 cup of flour

– 3/4 cup of sugar

– 2 teaspoons of baking powder

– 3/4 cup of milk

– 5 to 6 sliced peaches

– 3/4 cup of sugar

Instructions

MY GRANDMOTHER’S FRESH PEACH COBBLER

INSTRUCTIONS :

1. To begin, preheat yor oven to 350° degrees.

2. Then pour melted butter into an 8×8 pan.

3. And please whisk the flour, 3/4 cup of sugar, baking powder and milk together.

4. Pour over melted butter and cover with peach slices.

5. You’d best cover with 3/4 cup of sugar (Yep, this may seem like a lot, but use it all.).

6. Once done, bake for 20 to 30 minutes, or until batter rises to top and forms a nice brown crust.

thank you for continue reading please don’t forget to share article this with your friends

Amazing Caramel Sauce

Caramel sauce with cream .. You need to learn some types of sauce to decorate with the kinds of desserts prepared in the kitchen, learn the wonderful and distinctive caramel sauce

Ingredients:

° A cup of sugar.

° Half a cup of water.

° Half a cup of milk.

° A tablespoon of butter.

° Pinch of salt.

How to prepare

Amazing Caramel Sauce

How to prepare:

Mix both sugar and water in a small saucepan. Place the saucepan over medium heat and cover. Remove the lid of the saucepan after the liquid begins to boil, and allow the caramel to cook and turn brown without stirring.

Remove the pot from the heat and mix the butter with the caramel, and add the milk gradually after the butter melts and stir until the ingredients are homogeneous, and beware of this step because it is possible that the milk boils when it comes into contact with the hot pot, or the hot sauce may separate when its temperature changes quickly.

Return the saucepan over medium heat, add salt and continue stirring until the ingredients are well incorporated, and leave the saucepan until the sauce boils and thickens a little for one minute. Leave the caramel sauce to cool completely and use it with your frozen desserts or cake.

ENJOY !

thank you for continue reading please don’t forget to share article this with your friends

Oreo Cookie Cake

My kid is an Oreo cookie fan, so made this cake as a treat for a special occasion. It is chocolaty goodness and  real quick treat if you are in no mood for elaborate cake frosting and decorating. Powder some cookies and sprinkle on top, decorate with a few extra pieces of cookies and you are good to go.The cake is basic chocolate cake and the filling and frosting is creamy soft with the crunch of the chocolaty Oreo cookies.

Ingredients

Cake flour- 2 1/2 cup
Cocoa-1/2 cup
Sugar- 3/4 cup
Egg-2
Butter- 5 tsp
Baking powder- 1 1/2 tsp
Baking soda- 1/2 tsp
Salt- 1/4 tsp

Vanilla essence-  1 1/2 tsp
Buttermilk- 3/4 cup

For the frosting
Cream cheese- 8 oz
Powdered sugar- 1 cup
Salt- a pinch
Vanilla extract- 1 tsp
Heavy whipping cream 1 1/2 cup
Oreo Cookies- 25

How to prepare

Oreo Cookie Cake

How to prepare:

Pre heat oven to 350 degree F and grease and prepare cake tin.
Mix cake flour,baking powder,baking soda and cocoa powder. In a large mixing bowl  beat sugar and butter for three minutes till the butter is light and creamy. Add egg one at a time and beat for another two minutes till the egg is light and pale.

Add the dry ingredients,vanilla essence in little additions and alternately add butter milk and fold in till all incorporated. Pour into prepared cake tin and bake for 30 minutes or till a tooth pick inserted in the center comes out clean. Let the cake cool a bit in the pan. Run knife around the edge of the pan and invert the cake into a cooling rack.

To make the frosting : In a large bowl beat whipping cream until stiff peaks form and  set aside.
In another bowl beat cream cheese, sugar, salt and vanilla. Beat until smooth. Into this gently fold in whipped cream till incorporated and allow to chill. Cut the cake into two slices. Take one third of the frosting in a small bowl. Powder 8-10 cookies and gently fold this into the whipped frosting. Spread this in one layer of the cake and place the second layer on top. Spread the rest of the frosting around the cake and decorate with cookies as you desire.

thank you for continue reading please don’t forget to share article this with your friends

Cinnamon Apple Cake

Cinnamon and apple have a nice little friendship, don’t they? They lift each other up like only true friends do. And while they’re completely different things when they’re apart, together they’re their own flavor entity: apple-cinnamon. Just speaking that word brings to mind the combo of cozy, warm spice and tender, sweet apples. And that combo (with an added sidekick of chopped walnuts for a bit of crunch) is just the pair to flavor a simple everyday cake like this one.

SERVES

8-10

PREP TIME

15 MINUTES

COOKING TIME

45 MINUTES

Ingredients

  • 2 cups all-purpose flour
  • 1 large apple, peeled and chopped
  • 1 cup vegetable oil
  • 1 cup dark brown sugar
  • 1/2 cup granulated white sugar
  • 1/2 cup walnuts, chopped
  • 2 large eggs
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

Cinnamon Apple Cake

Instructions

-Preheat oven to 350°F and lightly grease a 9-inch round cake pan.

-In a medium bowl, mix together the eggs and oil. Add the cinnamon, white and brown sugars, and vanilla extract and mix until combined.

-Add the flour, salt, baking soda, and baking powder, and mix until thoroughly incorporated. Fold in the apples and the nuts and pour batter into prepared pan.

-Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool for 15 minutes before slicing and serving. Enjoy!

thank you for continue reading please don’t forget to share article this with your friends

philly cheese steak with garlic bread

Philly Cheesesteak with Garlic Mayo sandwich is a great and hearty, very filling, meal in itself. Americans love this sandwich to munch on while watching their favorite sports competitions.

Ingredients:

For the Garlicky Mayo Spread-

  • 1 cup olive oil mayonnaise
  • 2 cloves garlic, minced, or …
  • Buy (if you don’t have already) some Roasted Garlic Mayonnaise

For the Sandwich-

  • 1 tbsp. extra virgin olive oil
  • 1 pound beef round steak, sliced into very thin strips
  • 2 green bell peppers, de-seeded, cored, and cut into ¼ inch strips
  • 2 yellow onions, peeled and sliced into rings
  • 4 hoagie rolls, split lengthwise and toasted
  • 8oz. freshly grated, good quality mozzarella cheese
  • 1 tsp. dried oregano
  • Sliced jarred jalapeno peppers (optional)

Directions

philly cheese steak with garlic bread

Directions:

  1. Preheat your oven to 500 degrees F (260 degrees C).
  2. If making the garlicky mayo spread, combine the olive oil mayonnaise and minced garlic in a small bowl, cover, and refrigerate ahead of time.
  3. Heat the olive oil on medium high heat in a large saucepan or skillet. Sauté the sliced beef until lightly browned. Stir in the onion and green pepper, and season to taste with salt and pepper. Sauté until vegetables are softened, and remove from heat.
  4. Generously spread the insides of both halves of each bun with the garlicky mayonnaise. Divide beef and veggie mixture into the buns. Layer on a healthy portion of the grated cheese, and then sprinkle with oregano.
  5. Put all four sandwiches on a non-stick (or lightly oiled regular) baking pan and put in the oven.
  6. Heat the sandwiches until the cheese is well melted and even slightly browned.
  7. Serve immediately.
  8. Have sliced jalapeno peppers available for people who want a spicier hot sandwich – goes great with this Philly Cheesesteak with Garlic Mayo sandwich!

thank you for continue reading please don’t forget to share article this with your friends

HOMEMADE PECAN PRALINE CAKE

A light brown sugar bundt cake covered with pourable praline frosting is a Praline Bundt Cake. It is as tasty as you imagine it would be. Maybe much more! 

Any sweets don’t even need a big introduction to entice you or a lot of descriptive terms. I feel like this cake’s pictures are more than enough. 

And, truly, they just aren’t words that are good enough to describe perfection. I mean, don’t get bored of SOFTEST, FLUFFIEST, AND ALL THE DELICIOUSNESS hearing, I kinda do!!!!

INGREDIENTS:

The Praline Cream Cheese Filling:

– 4 C.Of powdered sugar.

– 1/2 C.Of -finely chopped- pecans.

– 1/2 C.Of softened butter. 

– 1 Container.Of “Philadelphia Cream-Cheese”

– 3 TSP.Of vanilla flavor. 

(PRALINE TOPPING)

– 1+1/2 C.Of of pecan pieces. 

– 1+1/2 C.Of evaporated milk.

– 2 C.Of White Sugar.

– 1 stick Of butter.

– 1 TSP.Of vanilla flavor.

– A large can of evaporated milk to thin.

Directions

HOMEMADE PECAN PRALINE CAKE

DIRECTIONS: 

Step 1- Mix cream cheese and butter together with a mixer until creamy. 

Step 2- Add in the vanilla extract, and powdered sugar, stirring well after the addition of each cup, then beat at low speed  using your electric mixer   

Step 3- Add in the pecans. Let it cool off before frosting the cake  

Enjoy!!

thank you for continue reading please don’t forget to share article this with your friends

Best Ever Chinese Chicken

Yummy, Please make sure to Like and share this Recipe with your friends on Facebook and also follow us on facebook and Pinterest to get our latest Yummy Recipes.
MY DAUGHTER BROUGHT HOME HER FRIENDS FROM CHINA. I WANTED TO MAKE SOMETHING THEY COULD RELATE TO SO I TRIED THIS RECIPE. IT WAS EASY TO ASSEMBLE AND MAKE. NOT ONLY DID THE FRIENDS FROM CHINA LOVE IT BUT MY FAMILY ALSO LOVED IT. I WILL BE MAKING IT AGAIN.
The whole Kitchen Crew fell in love with this dish. We loved the crunch of the cashews and the chunky, satisfying chicken. This one deserves a big gold star… and a Blue Ribbon!

To Make this Recipe You’Il Need the following ingredients:

Best Ever Chinese Chicken

Ingredients

4 boneless, skinless chicken breasts, cubed
1/2 Tbsp cornstarch
1 Tbsp soy sauce
3 Tbsp peanut oil
1 green bell pepper, sliced
4 mushrooms, sliced
1/2 lb snow peas, cut in half
1/2 c cashews
1/4 tsp ground ginger
1/4 tsp cayenne pepperSAUCE

INGREDIENTS

6 Tbsp soy sauce
3 Tbsp white wine
1/2 Tbsp cider vinegar
3 Tbsp brown sugar
1 Tbsp cornstarch
1 Tbsp oil
Directions
1. In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
2. Clean, cut and prepare all ingredients ahead of time, including sauce mixture.
3. In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.
4. Remove chicken from pan and set aside on a plate.
5. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
6. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.
7. Return chicken to pan with vegetables, add sauce and stir.
8. Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.

thank you for continue reading please don’t forget to share article this with your friends

Homemade Shrimp Pasta

Ingredients

1 lb of spaghetti or your favorite pasta of choice
1 1/2 lbs of medium shrimp, peeled and deveined (or 1 pound boneless chicken, chopped)
1 1/2 Tablespoons olive oil
3 cloves garlic, minced
3 tsp paprika
1 Tablespoon fresh parsley
Black pepper to taste
For the Sauce
1/2 cup of Hellmans mayonnaise
1/2 cup Thai sweet chili sauce (in the asian isle)
2 cloves garlic, minced
2 Tablespoons of lime juice
1/4 tsp of crushed red pepper flakes
1/2 tablespoon onion powder
The mayo CAN be substituted for Plain yogurt, heavy cream, cream cheese or even sour cream

Instructions

Homemade Shrimp Pasta

Instructions

In a large bowl, mix all ‘sauce’ ingredients together then set aside.
Cook pasta, drain.
Place the uncooked shrimp OR chicken in a medium bowl, add the paprika, 3 cloves of garlic, pepper
In a large skillet, on medium high heat, add the coated uncooked shrimp OR chicken.
Stir constantly while cooking until no longer pink- about 10 minutes
Remove from heat and set aside.
In a large bowl, combine the pasta, shrimp/chicken and sauce mixture and toss WELL.

thank you for continue reading please don’t forget to share article this with your friends

no-bake banana pudding with vanilla wafers

Ingredients:

2 Yellow Cake Mixes

2 Cans A&W Diet Cream Soda

1 Tbsp. Vanilla Extract

2 Small Containers of Cool Whip Free

2 Sugar-Free Instant Vanilla Pudding

16 Ounces of Non-Fat Vanilla Greek Yogurt

1/3  Cup Skim Milk

6 Ripe Bananas

1 Box of Reduced Fat Nilla Wafers

Method

no-bake banana pudding with vanilla wafers

Method:

In a large mixing bowl combine milk and pudding mixes; whisking until there are no lumps. Fold in Cool Whip and yogurt. Place in refrigerator until set.

To assemble cake; place one cake layer top side up on a cake plate. Spread a generous amount of pudding mixture on the cake layer. Slice and cover with a single layer of banana slices. Top with a second cake layer; top side up and repeat the process.

Add the last layer; top side down and cover the entire cake with the pudding mixture. Starting at the bottom of the cake; add the Nilla Wafers; covering the sides of the cake completely.

With a pastry bag, add a decorative border to the top and bottom of the cake (COMPLETELY OPTIONAL). Pile any remaining pudding mixture on the center top surface of the cake. Slice any remaining bananas and pile them on top of the cake. Add additional Nilla Wafers as a garnish.

This recipe made 3 large layers, but the recipe could easily be altered to make a regular two-layer cake by reducing the ingredients by half.

Enjoy

thank you for continue reading please don’t forget to share article this with your friends