Best 46 Dinner Recipes That Are Quick, Healthy, and Cheap | haelthsnms.store

Best 46 Dinner Recipes That Are Quick, Healthy, and Cheap

We have pulled collectively 20 of our favored recipes for when you’re feeling crunched for time and money.

BLUEBERRY LEMON BREAD WITH LEMON GLAZE

This Lemon Blueberry Bread Cooking Classy is a good for your dinner made with awesome ingredients! Dairy, #Healthy, Gluten Free, grain free and paleo too!, Our #lemon blueberry bread Recipes very delicious, we can try to make this #Lemon Blueberry Bread Recipe Taste of Home recipes at home.

Ingredients Blueberry Lemon Bread

  • 1/3 cup butter melted
  • 1 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons lemon zest grated
  • 1 cup blueberries fresh or frozen
  • 2 tablespoons all-purpose flour

Lemon Glaze

  • 2 tablespoons lemon juice freshly squeezed
  • 1/2 cup powdered sugar

BLUEBERRY LEMON BREAD WITH LEMON GLAZE

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Butter an 8×4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
  3. In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
  4. In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
  5. In the same bowl where you combined flour, add blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
  6. Fold in lemon zest, and blueberries into the batter. Do it carefully and fast. Pour the lemon bread batter into prepared pan.
  7. Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.

Lemon glaze:

  1. Combine freshly squeezed lemon juice and 1/2 cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms . 
  2. Drizzle the top of the blueberry lemon bread (after it’s been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread

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Funnel cake

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon sugar

1 teaspoon salt

2 eggs

1 cups milk

1/2 cup water

2 tablespoons butter (melted)

1 teaspoon vanilla extract

Optional: 1/4 cup confectioners’ sugar

Optional: strawberry syrup Optional: chocolate syrup

Garnish: fresh fruit

Directions

Funnel cake

Directions

Preheat a deep fryer, electric skillet, or deep-sided open skillet to 365 F. Sift together the flour, baking powder, sugar, and salt; set aside. Then, in a large mixing bowl, combine the eggs, milk, water, butter, and vanilla extract. Add the egg mixture to the flour mixture, and beat with an electric mixer on medium speed until smooth and lump-free. The consistency should be thin.

Place a finger over the bottom opening of a funnel, and fill the funnel with 1/2 to 2/3 cup of batter. Hold the funnel close to the surface of the oil, making sure not to touch the surface. Then, remove your finger and pour the batter into the oil making continuous circles of different sizes.

Fry until light golden brown on one side and then, using tongs, turn the cake over and fry for 45 more seconds. Pull the cake out of the fryer and place it on a paper towel-lined plate. Sprinkle with sifted confectioners’ sugar and/or drizzle with strawberry or chocolate sauce, if desired. You can also add fresh fruit right before serving if desired.

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BAKED CRAB LEGS IN BUTTER SAUCE

INGREDIENTS:

– 500 g king crab legs.

– 1/2 cup melted butter.

– 2 TSP Creole seasoning.

– 2 TSP chopped parsley.

– 1 TSP lemon juice.

– 2 TSP minced garlic.

– lemon wedges to serve.

Instructions

BAKED CRAB LEGS IN BUTTER SAUCE

INSTRUCTIONS:

– I preheated oven to 400 degrees F.

– I cut the crab legs into half, placed them on the baking sheet.

– In a small bowl, I added garlic, melted butter, and Creole seasoning, mix well. Then I added lemon juice.

– I brushed the crab legs with this sauce and baked until the crab legs are heated through.

– For the topping, I used chopped parsley, and I served with the remaining butter sauce and lemon wedges.

ENJOY!!!

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Salmon Patties, the old fashioned way

Salmon patties are a quick and easy dish to prepare on busy weekday evenings. They are made with canned salmon which is full of nutrients and is an economical option.

Follow the recipe and prepare it too, the ingredients are very few and you may already have them,

Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Difficulty: Easy
Keyword: Salmon Patties
Cuisine: American
Course: Side Dish
Salmon Patties, the old fashioned way, So here are some explanations:
To make the recipe a success, you must respect the cooking time and temperature. Likewise, the ingredients must also be carefully measured and prepared before starting the recipe.

You will need :

  • flour
  • eggs
  • cans of Royal pink salmon
  • Italian Bread crumbs
  • cornmeal
  • yellow onion
  • green onion
  • spicy paprika
  • garlic salt
  • Lawry’s
  • coarse black pepper
  • oregano
  • Texas Pete hot sauce (optional)
  •  vegetable or canola oil
  • cast iron skillet

Ingredients

Salmon Patties, the old fashioned way

Ingredients

  • 1 tbsp flour
  • 2 eggs
  • 2 cans of Royal pink salmon (take off larger bones and darker skin)
  • 1 cup Italian Bread crumbs
  • 1 tbsp cornmeal
  • 1 half yellow onion/fine chop
  • 1 half green onion/rough chop
  • spicy paprika
  • garlic salt
  • Lawry’s
  • coarse black pepper
  • oregano
  • Texas Pete hot sauce (optional)
  •  3/4 cup of vegetable or canola oil (a lot of oil = greasy patties)
  • cast iron skillet

instructions

  1. In a large bowl, mix all ingredients. 
  2. Season to your desired taste. Form into desired pattie size.
  3. Refrigerate for 20-30 mins.
  4. Heat skillet with oil at an appropriate temperature. 
  5. Fry patties about 3-4 minutes per side depending on size.
  6. Garnish with parsley.

Recipe Note

I served these with some grits and eggs. They come always perfect. Sometimes I add a little bit of diced jalapenos for additional heat.

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Melt-in-your-mouth Shortbread Cookies

These Melt in Your Mouth Shortbread Cookies are the shortbread cookies my mom has made for Christmas every year since I was a child. They literally melt in your mouth. You will LOVE them!

Ingredients

2 cups butter softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all purpose flour
1-2 tablespoons milk as needed.

Instructions

Melt-in-your-mouth Shortbread Cookies

Instructions

Preheat the oven to 350. In a large bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and mix well to combine. Add the flour and mix until the dough comes together.

Add milk as needed until the dough reaches the consistency of play dough.Scoop the dough into a cookie press. Hold the cookie press down on an ungreased, unlined baking sheet, and press to form the cookies. Bake 10-12 minutes, until very lightly golden on the bottom.

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Oxtails

Ingredients

  • 3 pounds oxtails
  • House Seasoning, recipe follows
  • 1 teaspoon olive oil
  • 1 can beef broth
  • 1 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 6 cloves garlic, large ones cut in 1/2
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • One 8-ounce can tomato sauce
  • 1/2 Vidalia onion, cut into 6 wedges
  • 6 small new red potatoes, cut in 1/2
  • 4 medium carrots, cut into 2-inch lengths
  • 1 pot hot buttered rice

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Directions

Oxtails

Directions

Preheat oven to 300 to 350 degrees F.
Sprinkle the oxtails liberally with House Seasoning on both sides.
Coat the bottom of a heavy oven-proof Dutch oven with the olive oil. Once heated, add the oxtails and sear on all sides. Remove and set aside. Scrape up the brown bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce, and garlic cloves. Stir. Add basil, oregano, bay leaves, hot sauce, tomato sauce, and the reserved oxtails. Stir to combine all ingredients together.


Cover tightly, place in oven, and bake for 2 to 3 hours.
Remove from oven and bring to a simmer on stove top. Add the sweet onion wedges, red potatoes, garlic and carrots to the pot. Cover and simmer until potatoes are almost tender, roughly 15 minutes.
Serve oxtails with the vegetables over hot buttered rice.
House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.

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Smoked Sausage and Potato Bake

Sausage is considered one of the favorite foods by many people and is veal or beef in the form of fingers added to it with spices, spices and preservatives, and it is prepared in many ways as it is prepared as a casserole with potatoes, or with rice or used in preparing quick sandwiches, and in This article will introduce you to how to make sausage with potatoes, as well as other foods that include sausage.

Ingredients :

° Six hundred grams of sausage.

° Half a kilogram of potatoes.

° Four large tomatoes, cut into circles.

Sauce ingredients:

° A quarter teaspoon each of:

Blender spices, onion powder, garlic powder, and fine coriander. 2 cups of water. 2 cubes of chicken broth. 2 large spoon tomato sauce. Salt -. A cup vegetable oil for frying.

How to prepare

Smoked Sausage and Potato Bake

How to prepare:

Peel the potatoes, cut them into circles, and then transfer them to a golden color. Cut the sausage into circles, remove the outer skin, and place it in an oven tray. We add tomatoes and potatoes to the sausage tray. Mix the sauce ingredients and put it on top of the tray. Put the tray in the preheated oven for thirty minutes.

ENJOY  !

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ITALIAN CHRISTMAS COOKIES

I’m burning! More specifically, I’m burning, because I want everything, but I’m managing to finish nothing. I have xx tabs opened with recipes that I want to prepare, eat, erase from the “to do” list because it isn’t good to transfer all of that into the New Year, right ?

But it’s just not happening the way I would like … and this terrible weather! I’m waiting for noon to begin to take photos, the closer the time, the darker it becomes. I’ll never get used to winter time.

Soooo, back to today sweet treat.

One part of the Christmas and New Year’s magic, which gives a special flavor to the holidays is certainly – cookies. Easy to prepare, these colorful cookies, crunchy outside and incredibly soft inside, are an unavoidable and very popular part of the Italian festive cuisine. Their lightly sweet taste is again as most Italian cookies, perfect for dipping in espresso….or wine!

Ready to make Italian Christmas Cookies? I thought so.

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

Ingredients

Cookies

  • 4 eggs
  • 1 cup sugar
  • 1/2 cup butter
  • 2 tsp. vanilla
  • 3 1/2 cup flour
  • 4 tsp.baking powder
  • Icing
  • 2 cup sifted confectioner’s sugar
  • 2 tsp. vanilla
  • 6 tsp. water

Instructions

ITALIAN CHRISTMAS COOKIES

Instructions

Cookies

In a bowl sift together the flour and baking powder , set aside.
In a large mixing bowl, cream together the butter and sugar.
Add the eggs, one at a time, mixing well. Mix in the vanilla. Add in the flour mixture.
Knead until dough is firm and not sticky, adding more flour if necessary.
Refrigerate 1 hour.
Cut off small amount of dough and roll on floured surface into 6 inch strips.
Twirl into shape and place on greased cookie sheets.
Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).
Remove cookies to wire rack and cool completely before glazing.

Icing

Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
Top with sprinkles, while glaze is still wet.

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Crockpot Chicken and Dumplings

However, the version of Abbie from Lovin’ Our Chaos is extremely delicious and requires only four ingredients!

The four ingredients needed for her recipe include refrigerated biscuits, chicken, a can of cream of mushroom and a can of cream of chicken soup each.

At first, she puts the chicken breasts in the bottom of the slow cooker and pours the cans of condensed soup over them. She mixes them and leaves them to cook together for 8 hours.

She added:

“This works well for me since it cooks while everyone is at work and school. After getting home, the chicken is cooked and there is a nice ‘gravy,’ made by the soup.”

She then shreds up the chicken and cuts the refrigerated biscuit dough into pieces. “I open the can and use my kitchen scissors to cut each biscuit into ¼ pieces.”

Next, she drops it over the chicken mixture, inside the slow cooker. She puts the lid back on the Crock-Pot and leaves it to cook for another 30 minutes until the dough puffs up and turns golden brown.

She mixes the biscuits in with the gravy and chicken and then serves the dish with a spoon.

This is just delicious!

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

Crockpot Chicken and Dumplings

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit
dough in the slow cooker. Cook until the dough is no longer raw in the center.

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Giant Stuffed Chocolate Chip Cookie

How can you possibly make a giant chocolate chip cookie better? By stuffing it with a layer of Nutella, that’s how.

Ingredients

  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 12 ounces bittersweet chocolate chips, plus 2/3 cup for topping
  • 1 cup Nutella
  • Ice cream, to serve

Directions

Giant Stuffed Chocolate Chip Cookie

Directions:

  1. Heat oven to 350 degrees.
  2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add egg, mixing well. Stir in the vanilla. Stop the mixer and add flour, baking soda and salt. Mix until just combined, then stir in chocolate chips on low speed.
  3. Spray a 9-inch springform pan with nonstick spray. Add half of the cookie dough to the bottom of the prepared pan and pat down to form an even layer. Spread Nutella on top, leaving a 1-inch border. Spread the rest of the cookie dough on top in an even layer. Pat down. Dot with another 2/3 cup of chips.
  4. Bake for 30 minutes. If cookie begins to get dark, cover with foil, being careful not to touch the chips on top, and bake for 5 more minutes. Cool in the pan for 15 minutes before slicing. Top with ice cream, if desired.

This is A perfect and easy Giant Stuffed Chocolate Chip Cookie
! I Ever Made Food for Thoughts is a better for your dinner made with awesome ingredients!
Dairy, Healthy, double chocolate chunk cookies , chocolate chunks for cookies ,dark chocolate chunk cookies, chunky chocolate cookies , we can try to make this
Best 25+ Homemade chocolate chunk on Pinterest Simple homemade chocolate chocolate chunk cookies.

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Banana Creme Bundt Cake

Ingredients

2 bananas
1 (3 oz) package of banana instant pudding
1 c water
1 yellow cake mix
4 eggs
1/4 c oil
1/2 c finely chopped pecans

How to make it

Banana Creme Bundt Cake

How to make it :

In large mixing bowl, mash bananas.
Add rest of ingredients, except pecans and mix for 2 minutes at medium speed of mixer.
Add chopped pecans.
Pour into greased and floured bundt pan.
Bake at 350 degrees for 60 minutes.
Cool in pan for 15 minutes.
Remove from pan and let cool.
Sprinkle with powdered sugar before serving.


Source :allrecipes.com

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MOM’S SEVEN LAYER DIP

Seven layer taco dip made with refried beans, sour cream, and salsa is the perfect platter for parties and family get-togethers. I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it’s gone.

INGREDIENTS :

  • 2 avocado, NS as to Florida or Californias avocados – peeled, pitted and diced
  • 1  1/2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup salsa
  • garlic salt to taste
  • ground black pepper to taste
  • 1 (8 ounce) container sour cream
  • 1 (1 ounce) package taco seasoning mix
  • 4 plum tomato (blank)s roma (plum) tomatoes, diced
  • 1 bunch green onions, finely chopped
  • 1 (16 ounce) can refried beans
  • 2 cups shredded Mexican-style cheese blend
  • 1 (2.25 ounce) can black olives – drained and finely chopped

instructions

MOM’S SEVEN LAYER DIP

INSTRUCTIONS :

  1. In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
  2. In a small bowl, blend the sour cream and taco seasoning.
  3. In a 9×13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

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Banana Split Trifle

This is so tasty! Family loved it! I used a 16 oz pound cake because that was all they had at the store and hey who doesn’t like a little extra pound cake? This was simple and very delicious. Will make again.

I substituted vanilla flavored pudding mix and the recipe was very delicious — everyone raved about it and wanted more… There was one problem with the assembly process.

Delicious! I forgot to buy vanilla wafers so I built the dessert without them. I powdered the top with a little nutmeg. It was SO good.

Made this for a potluck and was a real hit! I used a 16 oz pound cake and sliced the bananas on top of the pudding (3 total). Instead of vanilla wafer crumbs I used toasted pecans which were good will try it with the crumbs next time

INGREDIENTS:

1 Box Yellow Cake Mix or Angel Food Cake Mix
1 Lg Pkg. Banana Pudding
3 large bananas, sliced
1 1/2 cups sliced fresh strawberries
1 1/2 – 2 cups chopped fresh pineapple (or 6 oz can of crushed pineapple, drained)
1 Container – Cool Whip, thawed
1 Jar Maraschino Cherries, diced
1/2 C Pecans, chopped
1/4 cup chocolate syrup

Derictions

Banana Split Trifle

DIRECTIONS:

Prepare the cake and make sure it’s completely cooled before assembling the dessert.
Cut the cake into bite-sized pieces. Prepare the pudding mix. In a trifle dish (or large salad bowl) break up the bite-size pieces, using half the cake for the first layer. Top the cake pieces with half of the pudding, half of the bananas, half of the strawberries, half of the pineapple, half of the Cool Whip, half the Maraschino cherries, half of the chocolate syrup and half of the nuts. Repeat all these steps with the remaining ingredients in the same order. Chill until ready to serve.
*Note: When I assemble mine, I don’t allow the pudding to set completely before assembling because I want it to work it’s way in between the cake pieces before it firmly sets.

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CHOCOLATE TRIFLE

HOW TO MAKE CHOCOLATE TRIFLE?

In this basic chocolate trifle, store-bought ingredients are used to great effect. Nice for Christmas, where it makes every festive table a beautiful highlight, but at any time of year it also works well as a make-ahead dessert.

INGREDIENTS:

2 Container frozen whipped topping, thawed.

1 PKG brownie mix.

1 PKG instant chocolate pudding mix.

1 Can sweeten condensed milk.

1 Bar chocolate candy.

Half a cup of water.

Instructions

CHOCOLATE TRIFLE

INSTRUCTIONS:

STEP 1:

According to package instructions, I prepared the brownie mix and cooled entirely. Then I sliced squares of 1 inch.

STEP 2: 

I combined pudding mixture, with water, and sweetened condensed milk in a large bowl. And I mixed until smooth, then I fold in the first container of whipped topping until there are no streaks left.

STEP 3:

I placed half the brownies, half the pudding mixture, and half the second container of thawed whipped topping in a trifle bowl or glass serving dish.

STEP 4:

I repeat this step for one more time. Shave the top layer of chocolate for garnish. Until serving, refrigerate for 8 hours. I PUT MY OWN CHOCOLATE TRUFFLE IN THE FRIDGE AND LET IT OVERNIGHT.

THE NEXT DAY YEAH, IT WILL BE READY TO SERVE! ENJOY IT!

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Fried Cabbage with Bacon and Onions

WHAT ARE THE HEALTH BENEFITS OF CABBAGE?

Cabbage is packed with nutrients including Vitamin K, Vitamin C, potassium and magnesium. Cabbage helps to improve digestion and curbs inflammation. It also has the potential to help lower blood pressure and cholesterol levels.

HOW DO YOU MAKE FRIED CABBAGE?

This recipe starts with bacon, which gets cooked until crisp. A pile of diced onions go into the bacon fat to cook, then chopped cabbage is added to the mix. Everything gets cooked together until the cabbage is wilted. Add a little parsley and you’re ready to eat!

HOW DO YOU CORE A CABBAGE?
A cabbage core is typically tough and not optimal for eating, so you’ll want to remove your cabbage core before proceeding with the recipe. To core the cabbage, cut your cabbage head in half and use a knife to slice around the core to remove it.

TIPS FOR FRIED CABBAGE
Don’t have bacon on hand? You can try another meat such as ham or smoked sausage. You’ll need to add some oil to the pan to compensate for the lack of bacon grease if you go that route.
You can make fried cabbage with different varieties of the vegetable, such as purple cabbage, Savory cabbage and the traditional green cabbage.
Don’t be tempted to buy a bag of pre-shredded cabbage for this dish. The cabbage should be cut into 1 inch pieces for the most authentic results
Fried cabbage makes great leftovers, so make a double batch and save some for the next day!

Ingredients:

  • 1 medium head green cabbage, chopped loosely
  • 3 slices bacon, chopped
  • 1/4 large onion or 1/2 small to medium onion, chopped
  • 1 TBSP Worcestershire sauce (optional)
  • salt & pepper to taste
  • instructions next page

Instructions

Fried Cabbage with Bacon and Onions

Instructions:

In a large pan cook the chopped bacon over medium to medium-high heat. Once the fat renders off and there’s plenty of bacon grease in the pan, add the chopped onion. Right when the bacon has just started to crisp, add the chopped cabbage, salt, pepper and Worcestershire sauce (optional but I like the tiny bit of smokey tang that it gives some foods).

Stir occasionally until cabbage is softened. I like some pieces to get a little pan browned so I don’t stir very often. Taste before serving as you may need to add more salt and pepper depending on your preference.

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CHILI CHEESE DOG BAKE

Chili Cheese Dog Bake is a fun twist to the classic hot dog, but in casserole form!
This Chili Cheese Dog Bake is nothing short of amazing. Here’s the deal – it’s 7 simple ingredient, less than 30 minutes till it’s on your table, and WOW – it’s so delicious.
All beef hot dogs are wrapped up with cheese in some Pillsbury pizza dough, then baked on top of a bed of chili. I dressed up the tops of these with a quick melted butter that’s seasoned to perfection.

Why stop at just one comfort food? Combine two family faves in this couldn’t-be-easier casserole. It’s everything you love about a classic chili cheese dogs, made into a comforting dinner that your whole family will love. Trust me, my whole family L.O.V.E.D this.

INGREDIENTS

  • 4 HOT DOGS
  • 4 STRING CHEESE (CHEDDAR)
  • 1 CAN PILLSBURY PIZZA DOUGH
  • 1 CAN CHILI (15 OZ.)
  • 1/4 CUP BUTTER, MELTED
  • 1 TEASPOON GARLIC POWER
  • 1 TEASPOON FRESH PARSLEY

Instructions

CHILI CHEESE DOG BAKE

INSTRUCTIONS

  1. PREHEAT OVER TO 375F
  2. POUR CHILI INTO A 6 X 10 OR 7 X 11 PAN (OR WHATEVER WORKS FOR YOU, REALLY)
  3. REMOVE THE CHEESE FROM THE WRAPPERS AND CUT IN HALF LENGTHWISE. SET ASIDE.
  4. OPEN THE CAN OF PIZZA DOUGH AND ROLL OUT. CUT THE DOUGH INTO 4 EQUAL SECTIONS.
  5. TAKE A WIENER AND SANDWICH IT WITH THE TWO SIDES OF CHEDDAR. BEGINNING AT ONE END OF THE STRIP OF DOUGH, BEGIN TO WRAP THE BUNDLE INTO THE DOUGH, COVERING THE WHOLE LENGTH OF THE WIENER WITH THE
  6. DOUGH.
  7. PLACE IN THE PAN WITH THE CHILI, SEAM SIDE DOWN.
  8. WHEN ALL FOUR ARE COMPLETE, BAKE IN THE OVEN FOR 20-25 MINUTES OR UNTIL THE DOUGH IS COOKED AND GOLDEN BROWN ON TOP.
  9. MIX THE GARLIC AND PARSLEY WITH THE MELTED BUTTER AND BRUSH THE TOPS OF THE HOT DOGS WITH THE GARLIC BUTTER.

ENJOY!

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Scalloped Potatoes

How To Make Scalloped Potatoes:

INGREDIENTS :

5 Large sliced potatoes.

1/3 cup of all-purpose flour.

1 and a half cups of milk.

1/2 cup softened butter.

1 tsp cayenne powder.

1 tsp salt.

2 cups grated cheddar cheese.

Instructions

Scalloped Potatoes

INSTRUCTIONS :

Melt butter in a saucepan over low heat, and bend 1/3 cup of flour.
Add milk, stirring constantly. Then add salt and cayenne powder. Cook sauce for 5 minutes.

Place sliced potatoes in a greased baking pan, pour half of the sauce and sprinkle 1 cup of grated cheddar cheese.

Repeat this step one more time. Bake in a preheated oven at 350 degrees F for about 50-60 minutes.

ENJOY !

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No-Bake Cookies 

Ingredients:

2 cups sugar

1/2 cup milk

1/2 cup unsalted butter

1/4 cup cocoa powder

3 cups oats

1 cup creamy peanut butter

1 tablespoon vanilla extract

Instructions

No-Bake Cookies 

Instructions:


In a large pot add sugar, milk, butter, and cocoa powder. Slowly bring to a boil while whisking. Once at a boil allow to boil for one minutes (I set a timer and stopped the whisking).


Remove from heat and add in oats. Mix well. Add in peanut butter, mix well. Last add in vanilla extract and mix well.


Lay out parchment paper on the counter and spoon out the dough into cookie shapes. Allow to set for 15-30 minutes.

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SPICY CHICKEN CHEESEBALLS

My favorite part about the keto diet is the amazing food that you can eat every day without any guilt.

One of those foods I love is Keto Spicy Chicken Cheeseballs because they are so easy to make and full of flavor.

To change things up a bit from my usual I concocted these Spicy Keto Chicken Cheeseballss – and now it is hard to decide which is my favorite!

INGREDIENTS

  • 3 cups all purpose baking mix Bisquick or Arrowhead Mills brands have both been tested
  • 1 pound ground chicken
  • 2 tablespoons Tapatio Salsa Picante hot sauce
  • 4 cups sharp cheddar cheese shredded
  • 1/2 cup milk
  • 1/2 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • dash or salt and pepper

Instructions

SPICY CHICKEN CHEESEBALLS

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. Mix together all of the ingredients in a large bowl, either by hand or with a stand mixer fitted with a paddle attachment.
  3. Once combined, form into small balls, approx 1 inch in diameter.
  4. Place on prepared baking sheet, and bake for 20 to 25 minutes, or until golden brown with an internal temperature of 165 degrees.
NOTES

*I fit mine all onto one large sheet pan, but mine were touching. I was ok with that. If you’re not, by all means use two.

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Country Cabbage Rolls Straight From A Mennonite Kitchen

Ingredients

1 large savoy cabbage
2 pounds lean ground beef
2 medium to large onions
2 tablespoons canola or Bertolli olive oil .. or even butter is fine
1 cup white or brown rice. . . and 2 cups water
3 Eggland’s Best eggs
1 1/2 teaspoons Morton salt
1 teaspoon pepper
2 cans tomato soup
2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
1 can or small carton chicken broth

Instructions

Country Cabbage Rolls Straight From A Mennonite Kitchen

INSTRUCTIONS

In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.

In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.

Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.

In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.

Remove the leaves from the cabbage, cutting away the tough part closest to the core.

Spray your large casserole or two small casserole dishes with cooking spray.

Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up. . the meat amount varies depending on the size of the leaf. . repeat until all the meat is used up.

In a large mixing bowl. . .combine the tomato soup, juice, and broth. . pour evenly over the cabbage rolls. Cover with foil. . or the lid.

Bake the cabbage rolls slowly at 325 for two hours. . serve or cool on the counter. .remove the foil (if you don’t. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap. .and either refrigerate or freeze.

For reheating . .thaw first if frozen . .remove the plastic wrap and cover with a lid or foil. . and just reheat in the oven. . for about an hour .. at 325. . . or if you want, they can be reheated beautifully in the microwave on sensor reheat.

Source : allrecipes.com

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Easy grape salad

INGREDIENTS

8 oz softened cream cheese (see NOTES)
1 cup sour cream (see NOTES)
1/3 cup sugar
1 tbs fresh lemon juice
1/2 tsp vanilla
4 lbs seedless grapes (red, white or a combination of the two)
1/4 cup chopped walnuts

Instructions

Easy grape salad

INSTRUCTIONS

Beat cream cheese, sour cream and sugar until very smooth. Add the vanilla and lemon juice; beat at low speed to combine.
Remove grapes from the stem and place in a large bowl; stir in desired amount of dressing.
Place in a large serving bowl and garnish with chopped walnuts.
Serve immediately or cover and chill until ready to use.

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Pineapple Upside Down Bundt Cake

Ingredients

1/2 Cup butter (1 stick), melted
1/2 Cup packed brown sugar
1 Can pineapple rings in 100% juice (reserve the juice)
1 Jar maraschino cherries
1 Box yellow or pineapple cake mix
1 4-serving box instant vanilla pudding
3 eggs
Vegetable oil
Milk

Instructions

Pineapple Upside Down Bundt Cake

Instructions:

Preheat the oven to 350 degrees F.
Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.


In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.


Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.
Recipe slightly adapted from Pintesting.

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TURTLE CHEESECAKE

INGREDIENTS

CARAMEL SAUCE
  • 2 cups (414g) sugar
  • 1/2 cup (112g) salted Challenge butter, room temperature
  • 1 cup (240ml) heavy whipping cream, room temperature
  • 5 tbsp (41g) all-purpose flour, sifted
  • 1/4 cup (28g) pecan chips

CRUST

  • 2 cups (268g) graham cracker crumbs
  • 1/2 cup (112g) salted Challenge butter, melted
  • 3 tbsp brown sugar
  • 1/4 cup (28g) pecan chips

FILLING

  • 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • 24 oz (678g) Challenge cream cheese, room temperature
  • 1 cup (144g) light brown sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 tbsp vanilla extract
  • 3 large eggs

CHOCOLATE DRIZZLE

  • 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
  • 3 tbsp (45ml) heavy whipping cream

Instructions

TURTLE CHEESECAKE

INSTRUCTIONS

1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
4. Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
5. Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
6. Set about 1 cup of caramel sauce aside for topping. Add the flour and pecan chips to the remaining caramel and set that aside.
7. To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
9. Bake the crust for 10 minutes, then set aside to cool.
10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in . Set prepared pan aside.
11. Reduce oven temperature to 300°F (148°C).
12. Pour the caramel sauce with the pecans and flour into the bottom of the crust and spread into an even layer.
13. To make the cheesecake filling, put the chocolate chips in a small bowl.
14. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
15. Pour the chocolate into an even layer over the caramel sauce in the crust.
16. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
17. Add the sour cream and vanilla extract and mix on low speed until well combined.
18. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
19. Pour the cheesecake batter into the crust, over the chocolate.
20. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
21. Bake for 1 hour 35 minutes. The center should be set, but still jiggly.
22. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
23. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
24. Remove the cheesecake from the oven and remove the water bath and wrapping.
25. Pour about 1/2 cup of the remaining caramel sauce over the top of the cheesecake and spread into an even layer. If the caramel sauce has firmed up too much to pour, heat it up for about 10 seconds.
26. Refrigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
27. Place the chocolate chips for the drizzle in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 3-4 minutes, then whisk until smooth.
28. Drizzle the remaining caramel sauce and chocolate sauce over the cheesecake and sprinkle with a few more pecan chips. Refrigerate cheesecake until ready to serve.

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CHOCOLATE POKE CAKE

For the extreme chocolate lover, this Death By Chocolate Poke Cake is here! A chocolate cake that’s been so much chocolate poked, packed, and covered with chocolate!!!

Here’s all I used to make CHOCOLATE POKE CAKE RECIPE:

• FOR THE CAKE:

-1 PKG.Of dark chocolate cake mix.
– All Ingredients noted on the box.
– 1 LARGE BOX.Of instant “Hershey’s Special“ Dark-Chocolate-Pudding-mix.
– 4 C.Of milk.
– 1 Medium jar “Hershey’s Special“ Dark Chocolate topping.

• FOR THE TOPPING:

– 1 SMALL box instant -Hershey’s Special- Dark Chocolate Pudding mix.
– 1 MEDIUM container 8 POUNDS Of frozen whipped topping.
– 1 Giant -Hershey Dark- A chocolate candy bar, chopped

Directions

CHOCOLATE POKE CAKE

DIRECTIONS:

-STEP I-Bake the cake In a 9.13″ cake pan according to box instructions.
-STEP III-In a medium dish, mix the mixed pudding with 2 cups of milk. With the circular end of a wooden spoon, poke holes in the hot cake and spill this mixture slowly over the cake, attempting to cover the holes.
-STEP III-For about 1 minute or before it pours quickly, microwave the chocolate topping. Over the top of the cake, pipe equally.
-STEP IV-Let the cake absolutely cold.
-STEP V-Combine the second pudding mixture with an extra 2 cups of milk in a medium dish.
-STEP VI-Fold in the whipped topping carefully. Spread uniformly around the top of the cake with the mixture. Sprinkle over the top of the chopped candy bar.
-STEP VII-For at least 5 hours, refrigerate the cake covered.
This Poke Cake with Chocolate is out of this world. SO fucking chocolatey! So moist! So dense! Fantastic. I dare you to try to keep your fork away from it.

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Lemon Gooey Butter Cookies – Best Ever

Cookies with refreshing lemon that are prepared with a soft dough that contains enough butter to make the cookies soft and melt in the mouth, and cookies are characterized by a short baking period due to the presence of baking soda that gives the rapid development of the dough structure with high temperature.

Ingredients:

° 2 eggs

° 2 cups sugar

° 1/2 1 teaspoon salt

° 1 cup cold butter

° 3 cups plain flour

° 1/4 1 teaspoon baking soda

° 1 1/4 teaspoon baking powder

° 1 1/2 tablespoon lemon juice

° 1 teaspoon vanilla extract

° 1 tablespoon grated lemon peel

° Drops of natural yellow food coloring

How to prepare

Lemon Gooey Butter Cookies – Best Ever

How to prepare :

In a large bowl, beat the butter and sugar for 4 minutes until it becomes smooth like cream, then add the eggs, vanilla and lemon peel with its juice

Add flour, baking powder, baking soda, salt and food coloring, and stir well, then make small cookies from the mixture.

We bake the pieces in the oven at 350 degrees for 9-11 minutes, take them out of the oven, leave them to cool down, and we can sprinkle coarse sugar on them to serve

ENJOY  !

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Wendy’s chili

Excellent recipe! Going to make it again and again. Chili is very diverse and everyone has there taste preference when it comes to chili. If you do not like the flavor of Wendy’s chili do not make this recipe thinking it’s going to be different. And please do not offer your comments and rating.

I rated this recipe based on the fact that I love Wendy’s chili and how close does this chili come to that flavor. Very close and the flavor perfect… Is it Wendy’s? NO, you only get Wendy’s chili at Wendy’s! Is it a good rendition. Oh yes. And it’s even better on day 2

Ingredients:

  • 2 pounds fresh ground beef
  • 1 quart tomato juice
  • 1 (29-ounce) can tomato purée
  • 1 (15-ounce) can red kidney beans, drained
  • 1 (15-ounce) can pinto beans, drained
  • 1 medium-large onion, chopped (about 1 1/2 cups)
  • 1/2 cup diced celery
  • 1/4 cup diced green bell pepper
  • 1/4 cup chili powder (use less for milder chili)
  • 1 teaspoon ground cumin (use more for real flavor)
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/8 teaspoon cayenne pepper

Instructions

Wendy’s chili

Instructions:

  1. In a large skillet, brown the ground beef.
  2. Drain off the fat.
  3. Put the beef and the remaining ingredients in a 6-quart pot.
  4. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
  5. You can also cook this in a slow cooker on low for 3 to 4 hours.

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Philly Cheesesteak Cheesy Bread

Philly Cheesesteak Cheesy Bread is cheesy and crunchy and full of delicious cheese steak flavors including ribeye steak, green bell peppers, onions and mushrooms.

Ingredients

  • 8 ounces Ribeye Steak thinly sliced
  • 1/2 teaspoon Kosher salt divided
  • 1/4 coarse ground black pepper divided
  • 1 tablespoon canola oil
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons butter
  • 1 green bell pepper sliced
  • 1 yellow onion sliced
  • 4 ounces mushrooms sliced
  • 1 loaf French bread cut in half lengthwise
  • 1/3 cup mayonnaise
  • 8 ounces Provolone cheese sliced

Instructions

Philly Cheesesteak Cheesy Bread

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 375 degrees.
  2. Season the steak with half of the salt and pepper and all the canola oil.
  3. Heat a cast iron skillet on high heat and cook the steak for 2 minutes without stiring or flipping.
  4. Add the Worcestershire sauce and stir.
  5. Remove from the pan and add in the butter, green bell peppers, onions, mushrooms and the rest of the salt and pepper.
  6. Cook for 3-4 minutes or until slightly browned.
  7. Spread mayonnaise over both halves of the bread.
  8. Cover with half of the provolone cheese, then add the steak and vegetables along with the rest of the cheese on top.
  9. Cook for 15 minutes on the middle rack until browned.

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Fresh cut collards with Ham Hocks

Ingredients

3 lbs collard greens washed, and cut
2-3 medium sized ham hocks
8 cups water
1 large red bell pepper diced
2 tsp seasoning salt
1 tsp ground black pepper
1 large onion diced
2 tsp garlic powder
2 tsp vinegar white or apple cider vinegar will do
1 tbsp garlic minced

Instructions

Fresh cut collards with Ham Hocks

Instructions

Start off by placing the smoked ham hocks and the 8 cups of water into a slow cooker.
Set the slow cooker on high, and let cook for 3 hours, or until tender.
Next, transfer the ham hocks, and the liquid to a large pot.
Place the pot over medium high heat, and start adding in the collard greens.
Once all of the collard greens are in the pot, add in the onions, peppers, garlic, and seasonings.
Give everything a nice stir, then add in the vinegar.
Reduce the heat to medium, and let the greens cook for about an hour, or until tender.
Serve with cornbread.
Enjoy!

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Easy Banana Cream Pie

A very easy recipe from Ya Salam Cooking Blog to prepare the most delicious pancakes from the country of Djibouti. Give it a try

Ingredients:

° 2 1/2 cups or 250 grams biscuit crumbs

° Half a cup or 110 grams of melted butter

° A carton of condensed milk, or 397 grams

° 1 1/2 cups cream cheese or 300 g (unsalted)

° 1 teaspoon banana extract

° 1 teaspoon vanilla powder

° 1 banana or 150 grams mashed

° an egg

° 1 1/2 cups whipped cream

° Banana or extra 150g – to garnish

How to prepare

Easy Banana Cream Pie

How to prepare :

In a bowl, mix biscuit crumbs and butter. Stacked at the base of a 24 cm openable plate.

In a bowl, mix condensed milk, unsalted cheese, banana extract, vanilla, mashed banana and eggs. Whip the ingredients until smooth, then spread over the base layer.

Bake for 35-40 minutes in an oven at 175 ° C. Leave to cool, then transfer onto a wire rack. Enter the refrigerator until it freezes.

Cover with cream and garnish with banana slices.

ENJOY  !

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Sponge Cake Recipe

There are 3 points to success: exact measurements of ingredients, whipping the eggs until very thick, and not mixing too much and deflating the bubbles from the eggs.  Getting sponge cake to turn out the way you want can be a little tricky, but if you prepare and keep these 3 things in mind, your cake will come out beautifully.

Ingredients

  • 20 g butter
  • 1 Tbsp milk
  • 90 g cake flour
  • 3 eggs
  • 90 g sugar
  • 1 tsp vanilla extract

Instructions

Sponge Cake Recipe

Instructions

  1. Preheat the oven to 350 F (180 C) at least 20 minutes before. Line a 7″ cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.
  2. In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering water on low heat), whisk the egg mixture until it becomes lukewarm (until the sugar dissolves). Then set the bowl on the stand mixer, and whip the egg mixture until very thick (watch video to see the texture). Add vanilla and mix.
  3. Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Next, add the mixture of melted butter and milk and fold in with the spatula.
  4. Put the batter in the prepared pan. Bake for 20-25 minutes.
  5. Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan.

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Corn Nuggets

Prep:20 mins

Cook:15 mins

Total:35 mins

Servings:20

Yield:20 nuggets

Ingredients

  • 1 (11 ounces) can creamed corn
  • 1 (11 ounces) can whole kernel corn, drained
  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 egg white
  • 2 tablespoons milk
  • salt and pepper to taste
  • 3 cups vegetable oil for deep frying

Instructions

Corn Nuggets

Instructions

  1. In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
  2. Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
  3. Mix together the cornmeal, flour, egg white, milk, salt, and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

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GERMAN POTATO PANCAKES

This is the true Potato Pancake (not Latke). We usually serve them on a Friday night (especially during Lent) with potato soup, bread and butter, the pancake topped with the traditional granulated sugar with applesauce on the side.

We are a German/Polish family. Leftovers were taken in sandwiches with butter, salt and pepper for lunch. Don’t fret about the discoloration…it is a part of the pancake and never noticed after fried up.

When 5 pounds of potatoes are grated by hand for a large family, the discoloration is not a problem.Don’t spend a lot of time and trouble drying out the potatoes, just drain in a colander and the flour takes care of the rest. If a little drains from the pancake in the fry pan, it will just add a nice crispiness to the edge. ENJOY. Our family has for over 100 years.

Ingredients

GERMAN POTATO PANCAKES

Ingredients

2 1/4 cups coarsely shredded peeled potatoes
1/2 cup sliced green onions
1/3 cup flour
1 egg
1/2 tsp. salt
Pinch of pepper

Directions

Combine all ingredients. Heat 2 Tbsp. oil in a hot skillet.
Pour batter (1/4 cup at a time) into the oil. Spread to flatten. Fry on one side, then flip to fry on second side.
As a variation, you may add less onion and add some chopped apple instead.

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LOADED BROCCOLI, CHEESE, & POTATO SOUP

This Potato Soup is so full of flavor and so thick & delicious it seems more like a chowder than a wonderful soup!!!

INGREDIENTS:

2 – 14.5 oz. cans chicken broth
2-3 large carrots, peeled and diced
4 medium potatoes, peeled and cubed into small pieces
1 tsp. onion powder
2 small heads broccoli (washed and diced small)
3 Tbsp. butter
1/3 cup flour
3 1/2 – 4 cups milk
4 cups shredded cheddar cheese
1 tsp. salt
1/2 tsp. garlic pepper
6 slices bacon, cooked and chopped

Directions

LOADED BROCCOLI, CHEESE, & POTATO SOUP

DIRECTIONS:

In a large pot combine chicken broth, carrots potatoes and onion powder.
Bring to a boil, cover and simmer for about 10 minutes.
Add broccoli, cover and simmer for an additional 10 minutes.
While simmering, melt butter in a large sauce pan.
Whisk in the flour and cook for another minute (or until golden brown).
Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
Add cheese and stir until it is all melted.
Add salt and garlic pepper.
Pour cheese sauce into the large pot and stir until well combined.
Add more milk for a thinner consistency if you like a thinner soup and add any additional salt and pepper needed.
Top with bacon pieces and serve warm!!!
Source: lilluna

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Brown Sugar and Bacon Baked Beans

These easy-to-cook baked beans are colorful and delicious with bell peppers, onions, brown sugar, barbecue sauce, bacon, and other seasonings. Use your favorite brand of ham and beans in this delicious recipe.

The recipe serves about six people and can easily be expanded to a party or special event. Or, cut back on for two to three people and a smaller slow cooker.

Ingredients

° 2 cans (16 ounces) cooked beans (drained)

° 1/4 cup red or green pepper (or mix, chopped)

° 1/4 cup onion (chopped)

° 1/2 cup dark brown sugaar (packed)

° 1/2 cup tomato ket chup

° 1/2 cup baarbecue sauce

° 5 slices of bacon (cooked crunchy, drained, crumbled)

* Steps to achieve this

Collect the ingredients

Brown Sugar and Bacon Baked Beans

Collect the ingredients.

Pour canned beans to slow cooker . Join chopped paprika/ onion, brown sugar/ ketchup/ barbecue sauce/ and cooked bacon.

Covering also cooking on low heat for 7 to 9 h .

Serving these beans with coleslaw oor potato salad also corn bread. Beans are excellent with pork, beef, or roast chicken.

ENJOY  !

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Slow Cooker Ham and Potato Soup

Potato soup is a comfortable and versatile dish. It can be light enough for a sandwich lunch or hearty enough for a main course with a salad and bread or biscuit.

Top this delicious soup with a tablespoon or two of grated cheese, sliced ​​green onions or chopped parsley.

What you will need:

° 2 tablespoons butter

° 1 1/2 to 2 cups onions (chopped)

° 1 cup of celery (chopped)

° 2 large pieces (peeled and chopped)

° 2 to 3 cups (about 1 pound) pork (diced)

° 1 clove of garlic (chopped)

° 2 cups vegetable broth

° 1 cup of water

° 4 to 5 cups of potatoes (peeled and chopped)

° 1 cup heavy cream

° 3 tablespoons

° All-purpose flour

° 1 cup

° Half or whole milk (more if needed)

° Dash salt and pepper, to taste

°°Optional: 2 tablespoons of fresh parsley (chopped)

°°Optional: green onions or chives (sliced) for garnish

°° Optional: shredded cheddar cheese or cheddar-jack mix

how to make it

Slow Cooker Ham and Potato Soup

how to make it

In a large saucepan, melt the butter over medium-low heat.

Add onions, celery, carrots and pork.

Cook continuously until the onion is soft, for about 5 minutes.

Add the garlic and cook for one to two minutes more.

Join vegetable broth, water also potatoes. Cover and cook for 25 minutes, until potatoes are tender.

Beat the flour in heavy cream until smooth. Stir in the hot mixture.

Stir in half and half or milk. Savor & add salt & pepper, to taste.

Keep cooking until hot.

Mash the potatoes a little to thicken them. Join more milk if soup is too thicken .

Serve potato soup with parsley, sliced ​​green onions, chives, or a little grated cheese.

ENJOY   !

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Cabbage Fat-Burning Soup Recipe

Cabbage Fat Burning Soups is a fast weight loss diet. Supposedly, following the diet for seven days can lead to weight loss of up to 10 lbs (4.5 kg).
The diet works exactly as it sounds. For seven days, you eat almost nothing but homemade cabbage soup. Each day, you can also have one or two other foods, such as skim milk, fruit or vegetables.

Many sources claim the diet works not by acting as a starvation diet, but rather because cabbage is such a low-calorie food that your body ends up burning more calories digesting it than the cabbage itself contains.

Therefore, the more soup you eat, the more weight you lose.
The diet is intended to last no longer than one week at a time, for the purpose of slimming down before an event or jump-starting a longer-term diet plan.

The Cabbage Soup Diet is also known by other names, such as the Sacred Heart Hospital Diet or the Mayo Clinic Diet, supposedly because it was developed in a hospital for quick weight loss before surgery for heart patients.

But the implicated hospitals have denied these claims.
No one knows exactly where this unique diet originated from. In the end, the consensus seems to be that it first gained popularity during the 1980s and 1990s and has stuck around ever since.

Ingredients

  • 5 carrots, chopped
  • 3 onions, chopped
  • 2 (16 ounce) cans whole peeled tomatoes, with liquid
  • 1 large head cabbage, chopped
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 (15 ounce) can cut green beans, drained
  • 2 quarts tomato juice
  • 2 green bell peppers, diced
  • 10 stalks celery, chopped
  • 1 (14 ounce) can beef broth

Directions

Cabbage Fat-Burning Soup Recipe

Directions

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Homemade cabbage soup forms the basis of this diet.

In order to start, you need to prepare large batches of soup to eat for the entire week.

Keep in mind that specific ingredients for the soup may vary.

BOTTOM LINE: The Cabbage Soup Diet is likely to cause weight loss — but only because it severely reduces your calorie intake. As soon as you stop this one-week diet, you’re likely to regain the weight you lost.

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Fudge Brownie Pie

Delicious fudgy brownie bottom topped with marshmallow and a tasty chocolate fudge icing. Gorgeous!

Ingredients:

  • 3/4 cup flour
  • 1 cup of regular sugar
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, melted OR margarine
  • 2 large eggs, beaten
  • 2 teaspoons vanilla
  • 1/2 cup chopped toasted pecans
  • 2 handfuls of mini marshmallows

For the frosting:

  • 1/4 cup butter, melted
  • 1/4 cup cocoa powder, sifted
  • 1/4 cup evaporated milk
  • 1 cup powdered sugar, sifted

Directions

Fudge Brownie Pie

Directions:

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl.

Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts.

Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows.
Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

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Funnel cake

If you are looking for a distinctive cake recipe to give to your family and your guests, my lady, you must try from Atyab Tabkh website how to make the delicious funnel cake.

Ingredients:

° 2 cups flour

° 1 cup milk

° Cup sugar

° 2 eggs

° 1 tablespoon baking powder

° 1 teaspoon salt

° Teaspoon vanilla

° Oil for frying

° Powdered sugar (to serve)

Method

Funnel cake

Method:

 In a small bowl put eggs, milk and vanilla.

 Mix the ingredients well and leave the liquid ingredients aside.

 In a large bowl, put the flour, salt, baking powder and sugar.

 Mix the dry ingredients.

 Pour out the liquid ingredients and mix well with an iron wire to get rid of all the lumps.

 Pour the mixture into a sweets bag.

 Cut the end of the bag a little short.

Fill a high-brim skillet halfway full with oil and heat the oil.

 Pour the mixture into the pan over the oil in a random, circular manner to get a medium-sized circle.

 Leave the cake to become golden in color.

 With tongs, rotate the cake to the other side until it is also golden in color.

 Taking cake out of  oil also place it on a paper tissue .

 When serve, spread with powder sugar.

ENJOY  !

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APPLE PIE CUPS

Maybe you want an apple pie, but you don’t want to put in a lot of effort. Maybe you want an apple pie, but you don’t want to share it. These apple pie cups solve both of those problems.

They are unbelievably easy… like two ingredients and five minutes of prep work easy. Sure, we may use a couple of storebought products to help us along in this recipe, but does it satisfy that apple pie craving and then some? You bet it does.

INGREDIENTS1 can (about 13 ounces) Pillsbury refrigerated cinnamon rolls with frosting1 1/3 cups apple pie filling

INGREDIENTS

1 can (about 13 ounces) Pillsbury refrigerated cinnamon rolls with frosting
1 1/3 cups apple pie filling

Instructions

APPLE PIE CUPS

INSTRUCTIONS

Preheat oven to 375F. Prepare a muffin pan by spraying 8 wells with non-stick cooking spray.
Press one cinnamon roll into each greased muffin well and up the sides to form a cinnamon roll cup.
Scoop the apple pie filling into the wells of the cinnamon rolls.
Bake the apple filled cinnamon rolls at 375F for 15-18 minutes until the cinnamon rolls are fully cooked. Cool in the pan for 5 minutes, then remove and place on a wire cooling rack.
Drizzle the cinnamon roll frosting over each apple pie cup. Serve warm.

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Mexican Lasagna

INGREDIENTS

  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1/2 small yellow onion, grated or finely chopped
  • 2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon New Mexico chile powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 1/2 cups frozen sweet corn
  • 1 (4 oz) can fire roasted diced green chiles
  • 1 (10 oz) can enchilada sauce (or our homemade enchilada sauce)
  • 12 8” large flour tortillas
  • 8 ounces Pepperjack cheese, shredded
  • 4 ounces Colby Jack cheese, shredded
  • 6 oz can sliced olives, drained
  • 2 scallions, finely chopped
  • 2 tablespoons chopped cilantro

Instructions

Mexican Lasagna

INSTRUCTIONS

  1. Preheat oven to 425°F.
  2. Drizzle olive oil into a large skillet, over medium high heat. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan.
  3. Smooth about 1/3 of the enchilada sauce over the bottom of a 9×13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas).
  4. Spoon half of the beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of each of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions.
  5. Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.
  6. Serve and enjoy!

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Homemade Caramel Cake

All you need for the cake is :

2 cups all-purpose flour.

2 cups granulated sugar.

2 cups softened butter.

1 cup of warm water.

2 large eggs.

1 teaspoon pure vanilla extract.

1 teaspoon baking soda.

1/2 cup buttermilk.

For the frosting you’ll need :

1 cup softened butter.

3 cup granulated sugar.

2 tsp vanilla extract.

1 cup of heavy cream.

A pinch of salt.

Instructions

Homemade Caramel Cake

INSTRUCTIONS :

I preheated oven to 350 degrees F and spray two cake pans with cooking spray.

Combine flour and sugar until blended.

meanwhile melt butter with water in a small saucepan, then pour over the flour and sugar. whisk again.
Add baking soda, eggs, vanilla, and buttermilk, and whisk until smooth.

Pour into prepared pans and bake for 25 minutes, and let them cool on a rack for 15 minutes.

Now, it’s time to make the delicious caramel frosting, In a saucepan, place 2 cups and half of the sugar, butter, heavy cream and a pinch of salt, cook over medium heat, stirring constantly.

Then add vanilla and 1/2 cup of sugar, and keep stirring until it becomes an amber color. Let it cool for about 15 minutes, and spread frosting on the cooled cake layers. Stack layers; ice top and sides.

ENJOY!!!

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Peanut Butter Cup-Stuffed Brownies

How To Make Peanut Butter Cup-Stuffed Brownies?

Are you unable to decide between a chocolate chip cookie, a brownie, or a cup of peanut butter? Have all three of those in one! This easy recipe will impress your tastebuds totally and it’s so easy to make them.
This has to be the most amazing and easiest dessert we have had in a while! A brownie and a cookie in one are “Brookies”. We were just wondering, why not add a Reese’s Cup?! What we ended up with was a crave-worthy treat that was totally unexpected, particularly when topped with ice cream.

I USED:

One Box of BrownieMix+ all ingredients noted on the back of the box.

12 CUPS.Of “Reese’s Peanut Butter“.

1 PKG.Of refrigerated cookie dough.

Directions

Peanut Butter Cup-Stuffed Brownies

DIRECTIONS:

Step 1:

I set my oven temperature to 350 degrees and generously I greased a regular size muffin pan.

Step 2:

Depending on the package instructions, I prepared the brownie mix.

Step 3:

I separated the cookie dough into 12 balls and then I squish them into each muffin cup’s rim.

Step 4:

I placed on top of the cookie dough a « Reese’s peanut butter » cup upside down.

Step 5:

Then I spread the brownie batter evenly on top of each peanut butter cup until about 90 percent of the wells are filled.

Step 6:

I baked until the brownie batter is cooked through, it took around 15 to 20 minutes.

Step 7:

Before removing them from the pan, I allow them to cool for about 10 minutes, and then I served while they are still warm.

Enjoy.

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Slow Cooker Macaroni & Cheese

What is better than macaroni & cheese? Slow Cooker Macaroni & Cheese!! My mother makes 2 variations, a regular one and a gluten free one for me as I have a wheat sensitivity. If I have wheat I will get sick and bloated so I try to stay away from it as much as possible; you can follow all of these same directions replacing any wheat products with gluten free products, it will come out the same and the pasta will actually be super soft because It will be sitting in the cheese.

Ingredients:

  • 2 cups uncooked pasta (in our experience elbows and Cellentani work best)
  • 2 tbsp unsalted butter, cubes
  • 1 (10oz) can condensed cheddar cheese soup (Most of these have wheat starch in them at the normal grocery stores but I’m sure with all of the gluten free products that have been coming out you’ll be able to find this that is gluten free, we usually just add more cheese and cream to make up for it)
  • 2 cup half & half (Or 1 cup while milk and 1 cup heavy cream – plus more to thin out as needed)
  • 2 cups (8oz) shredded sharp cheddar cheese & 1/2 cup reserved for topping
  • 1 cup (4oz) shredded mozzarella cheese (and/or Monterey Jack) – I say add the Monterey Jack along with the mozzarella it is so good mixing the different cheese flavors!
  • 1/2 cup sour cream
  • 1-2 tsp salt (plus more to taste)
  • 1/2 tsp black pepper (or to taste)
  • 1/2 tsp dry ground mustard (we leave this out – it is up to whoever is making it)
  • 1/2 tsp garlic powder (we also leave this out – again it is up to whoever is making it)
  • 1/4 tsp cayenne pepper (or to taste)
  • 2 tsp Worcestershire sauce (we leave this out as well – again it is up to whoever is making it)
  • 1 (12oz) can evaporated milk
  • 2 slices of provolone cheese (optional)
  • Freshly chopped parsley (optional garnish)
  • Toasted Panko Breadcrumbs (or whatever breadcrumbs of your choosing)

Directions

Slow Cooker Macaroni & Cheese

Directions:

  1. Spray 5-6 quart slow cooker with nonstick spray
  2. Add dry pasta to slow cooker. Dot with cubed butter then stir in condensed cheddar cheese soup, half & half, shredded cheddar, shredded mozzarella, sour cream, salt, black pepper, mustard, garlic powder, cayenne pepper, Worcestershire and evaporated milk
  3. Stir to combine, making sure that the pasta is covered in as much liquid as possible
  4. Cover and cook on low (about 1 1/2- 2 1/2 hours – but time could vary per slow cooker). Check pasta after 30 minutes and stir. Cover and continue cooking. Check and Gently stir sides every 30 minutes until pasta is tender and liquid is thick and creamy
  5. Top with provolone cheese and remaining 1/2 cup of shredded cheddar cheese. If the mixture is too thick for your liking you can add more milk as needed. Turn off slow cooker and cover for an additional 10 minutes or until the cheese has melted.
  6. Serve immediately with parsley and/or breadcrumbs
  7. Transfer any remaining pasta from the slow cooker into a separate dish. If left in the slow cooker it will continue to cook and dry out. (We always leave ours in the slow cooker even after turning it off and we’ve never had a problem. If anything it keeps it warmer longer and is great for parties)
  8. You can heat any leftovers on low and add more milk as needed for a creamier consistency (This is very true. Due to the starches in the pasta and the way it is cooked via slow cooker we did add some milk to the leftovers the next day and it was absolutely fine and tasted great)
  9. Enjoy this easy fast recipe for some good tasting macaroni and cheese!!

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BIRRIA TACOS

Ingredients

1 (2-pound) boneless chuck roast (about 2 1/4 inches thick)

2 pounds English-cut beef short ribs (about 3 ribs)

2 tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste

Adobo

8 cups water

1 cup finely chopped white onion, rinsed

1/3 cup finely chopped fresh cilantro

Canola oil, for greasing

32 (6-inch) fresh corn tortillas or 16 packaged corn tortillas

Lime wedges, for serving

How to Make It

BIRRIA TACOS

How to Make It

Step 1    

Sprinkle chuck roast and short ribs all over with 2 tablespoons salt. Combine roast, ribs, and adobo in a large nonreactive bowl; toss to coat. Cover and chill at least 4 hours or up to 24 hours.

Step 2

Preheat oven to 300°F. Transfer adobo mixture to a large (9 1/2-quart) Dutch oven; add 8 cups water. Bring to a simmer, uncovered, over medium, stirring occasionally. Cover with lid, and place in preheated oven. Bake until meat is fork- tender, about 4 hours.

Step 3

Remove chuck roast and short ribs from braising broth, and transfer to a large bowl; cover with aluminum foil to keep warm. Return broth in Dutch oven to heat over medium, and cook, uncovered, skimming off fat as needed, until reduced to about 8 cups, 15 to 20 minutes. Season broth with salt to taste. Shred meat; discard bones. Toss meat with 1 1/2 cups of the broth.

Step 4    

Stir together onion, cilantro, and remaining 1/4 teaspoon salt in a small bowl; set aside.

Step 5

Heat a large nonstick electric griddle to 400°F or a large (12-inch) cast-iron skillet over medium-high. Using a paper towel dipped in canola oil, lightly grease griddle. If using fresh tortillas, stack 2 tortillas, and use tongs to dip them together into adobo broth. (If using packaged tortillas, dip 1 tortilla per taco.) Place stacked tortillas on griddle; top with 1/4 cup meat. Repeat with as many tortilla stacks as will comfortably fit on griddle. Cook until bottom tortilla is lightly browned and crispy, 1 to 2 minutes. Fold tacos in half, gently pressing with a spatula. Transfer to a serving plate. Repeat process with oil, adobo broth, remaining tortillas, and remaining meat.

Step 6

serve tacos hot with onion-cilantro mixture, lime wedges, and remaining cadobo broth for dipping or sipping.

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Cowboy Casserole

This easy Cowboy Casserole makes the most of everyday ingredients by transforming a can of this and a pound of that into a fantastic dish!  Don’t forget to save it in your recipe book for later!

WHAT YOU NEED :

– 1 1/2 pounds ground beef (I used 80/20)

– 1 medium onion, chopped

– 3 cloves garlic, chopped

– 1 can (15.25oz) whole kernel corn, drained

– 1 can condensed cream of mushroom soup

– 2 cups cheddar cheese, shredded

– 1/2 cup milk

– 4 tablespoons sour cream

– 1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Instructions

Cowboy Casserole

INSTRUCTIONS :

STEP 1 :

First, let the Crispy Crowns sit on the counter to defrost for 1 hour or so.

STEP 2 :

Then cook the onion in a large skillet until tender and translucent then add the chopped garlic and cook for an additional 1 minute. You may add the beef and cook over medium heat until no longer pink then drain the mixture and place into a large bowl and set aside.

STEP 3 :

Combine the soup, milk and sour cream together in a small bowl, and whisk until smooth. Next, add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

STEP 4 :

Grease a 9×13 inch baking dish and layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Once done, make sure to sprinkle with remaining 1/2 cup cheese and bake at 350 until golden brown and crunchy, about for 25 – 30 minutes.

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