Main Dish Recipes

Mexican Dip is the perfect snack for a game day, a quick party appetizer, or last-minute serving to unexpected guests. This simple no-bake dip recipe begins with my favorite taco seasoning flavored with a creamy layer. We ‘re adding all our favorite toppings like spinach, tomatoes, and cheese (I like olives and lettuce too). This Mexican dip is a basic dip that is full of flavor and a guaranteed hit this summer in any cookout. Made from cream cheese and sour cream and then overlapped with classic taco toppings, everyone likes this easy dip, and tortillas, crackers, or vegetables should dip in.

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Mexican Dip Recipe

Ingredients:

(1) (16 ounces) jar taco sauce

(1) (16 ounces) container sour cream

1 (8 ounces) package cream cheese, softened

1 (1 ounce) package taco seasoning mix

1 (16 ounces) package shredded Cheddar cheese

1 cup shredded lettuce

(1) tomato, cubed

(2) green onions, sliced

1 (2 oz) can slice black olives, drained

Directions:

Beat your ground beef in a big skillet. Cook until evenly brown, over medium-high.

Drain in the taco sauce and blend well. Deposit back.

Add and mix the cream cheese, sour cream, and taco seasoning mix in a large bowl.

Spread the mixture over a medium-sized plate.

Layer the mixture of sour cream with the beef, Cheddar cheese, and lettuce.

Top with black olives, tomatoes, and onions.

Tips:

I beat the cream cheese with a mixer until the cream cheese is soft, light and smooth and delicious. You can mix it with a spoon, of course, but it ensures smooth and fluffy dips any time you use a mixer.

It’s just one layer of cream to add and overlaps with ingredients, which is the best thing about these recipes. You can use any toppings that you add to your favorite recipe for a taco (even refried beans, homemade salsa, or guacamole, if you wish).

This dip can be made in the fridge hours ahead of time, making it the ideal portable dish to bring if you are not a host to a potluck or dinner party.

Mexican Dip

Rebecca Mexican Dip is the perfect snack for a game day, a quick party appetizer, or last-minute serving to unexpected guests. This simple no-bake dip recipe begins with my favorite taco… Main Dish Recipes Mexican Dip European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

• (1) (16 ounces) jar taco sauce
• (1) (16 ounces) container sour cream
• 1 (8 ounces) package cream cheese, softened
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounces) package shredded Cheddar cheese
• 1 cup shredded lettuce
• (1) tomato, cubed
• (2) green onions, sliced
• 1 (2 oz) can slice black olives, drained

Instructions

Beat your ground beef in a big skillet. Cook until evenly brown, over medium-high.

Drain in the taco sauce and blend well. Deposit back.

Add and mix the cream cheese, sour cream, and taco seasoning mix in a large bowl.

Spread the mixture over a medium-sized plate.

Layer the mixture of sour cream with the beef, Cheddar cheese, and lettuce.

Top with black olives, tomatoes, and onions.

Tips:

I beat the cream cheese with a mixer until the cream cheese is soft, light and smooth and delicious. You can mix it with a spoon, of course, but it ensures smooth and fluffy dips any time you use a mixer.

It's just one layer of cream to add and overlaps with ingredients, which is the best thing about these recipes. You can use any toppings that you add to your favorite recipe for a taco (even refried beans, homemade salsa, or guacamole, if you wish).

This dip can be made in the fridge hours ahead of time, making it the ideal portable dish to bring if you are not a host to a potluck or dinner party.

Creamed Chipped Beef is a dish composed of chopped dried beef in a luscious, smooth, lightly seasoned white sauce. The sauce with the cream is typically a béchamel sauce made from flour, butter, and milk. Usually, you can serve this dish with toast, but it also good with eggs or potatoes.

Creamed chipped beef may no longer be so traditional, but on many Southern tables, this classic dish, popular in the military for its filling, heartfelt use of dried beef – was found a home. The creamy, gravy-like white sauce rehydrates dried beef, and a pinch of black pepper gives a rich flavor to that simplified recipe. While many people want to serve creamed beef on thick golden toast slices in Texas, you can also spoon warm buttermilk cookies. Many folks remember it back in the day as a breakfast, but we think it’s a good weekend recipe to bring to the table once in a while.

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Creamed Chipped Beef on a Toast Recipe

Ingredients:

2 tbsp of butter

2 tbsp of all-purpose flour

1 1/2 cups of warm milk

(1) (8 ounces) jar dried beef

(1) pinch cayenne pepper

Directions:

Step 1: Add and melt butter over low heat in a medium saucepan.

Step 2: Little by little whisk in the flour to create a roux. Pour in the milk at a time, and heat up to medium-high. Stir the mixture constantly to thick.

Step 3: When it boils, stir in the beef and cayenne pepper, heat until it cooks.

Step 4: Serve over toast and switch to a serving plate. Enjoy it.

Tips:

By the way, if you would like more beef, you can add more to make it “beefy” I can’t provide you with any more satisfying details about how amazing this recipe it, I think you’ve just got to try it out yourself. Just try not to let the beef burn unattended, or you will do all that again.

Another reminder, don’t pour the milk in one go. In high heat, it could get burnt. Gently, and a little at a time, then pour it in.

Creamed Chipped Beef On Toast Is a Forgotten Classic

Rebecca Creamed Chipped Beef is a dish composed of chopped dried beef in a luscious, smooth, lightly seasoned white sauce. The sauce with the cream is typically a béchamel sauce made… Main Dish Recipes Creamed Chipped Beef On Toast Is a Forgotten Classic European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 15 voted )

Ingredients

• 2 tbsp of butter
• 2 tbsp of all-purpose flour
• 1 1/2 cups of warm milk
• (1) (8 ounces) jar dried beef
• (1) pinch cayenne pepper

Instructions

Step 1: Add and melt butter over low heat in a medium saucepan.

Step 2: Little by little whisk in the flour to create a roux. Pour in the milk at a time, and heat up to medium-high. Stir the mixture constantly to thick.

Step 3: When it boils, stir in the beef and cayenne pepper, heat until it cooks.

Step 4: Serve over toast and switch to a serving plate. Enjoy it.

Tips:

By the way, if you would like more beef, you can add more to make it "beefy" I can't provide you with any more satisfying details about how amazing this recipe it, I think you've just got to try it out yourself. Just try not to let the beef burn unattended, or you will do all that again.

Another reminder, don't pour the milk in one go. In high heat, it could get burnt. Gently, and a little at a time, then pour it in.

We have lunch in the traditional summer camp and raise it to a casserole worthy of dinner. Few foods are more crowd-pleasing than a sloppy joe recipe, which makes it even easier to prepare and capitalize on this favorite meal. The children always want seconds when this plant is on their menu, thanks to their sweet and sweet blend of sauce and ground beef. The only thing that you’re going to enjoy more than your family’s reaction is the fast prep time. It’s bringing your fun to the table. Children can pretend to be at the summer camp when they eat sloppy joe casserole, even if there is still geometry homework to do.

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Sloppy Joe Casserole Recipe

Ingredients:

1 pound ground beef

(1) small onion, chopped

(1) green bell pepper, chopped

(1) red bell pepper, chopped

(1) clove garlic, chopped

(1) (14.5 ounces) can petite diced tomatoes

1 cup ketchup

1 tbsp brown sugar

1 tsp yellow mustard

salt and ground black pepper to taste

2 cups frozen whole-kernel corn

1 (16 ounces) package penne pasta

1 ½ cups shredded Colby-Jack cheese

Directions

Step 1: Preheat oven at about 175 degrees C or 350 degrees F.

Step 2: Cook the beef in a large skillet over medium heat. Add and mix the onion, green pepper bell, red pepper bell, and garlic, cook for 5 to 7 minutes, or until the beef gets brown and crumbly. Drain and discard grease once complete.

Step 3: In the ground beef mixture, mix the tomatoes, ketchup, brown sugar, mustard, salt, and pepper. You may want to might the heat and simmer until heated through for 10 minutes.

Step 4: In a bowl, boil the salted water. Add the corn and cook for 5 minutes.

Step 5: Cook lightly salted water in a separate pot. Cook the penne and stir until firm and tender. It’ll take around eleven minutes. Drain.

Step 6: In addition to the ground beef mixture, add the corn, paste, and Colby-jack cheese. Blend well. Then pour into a baking dish that is 9 x 13 inches.

Step 7: In the preheated oven, put the dish and bake for 20 minutes, or until the cheese is melted and cooked through, at 350 degrees F or 175 degrees C.

Step 8: Remove from the oven once done. Serve warm, and have fun.

Sloppy Joe Casserole

Rebecca We have lunch in the traditional summer camp and raise it to a casserole worthy of dinner. Few foods are more crowd-pleasing than a sloppy joe recipe, which makes it… Main Dish Recipes Sloppy Joe Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 6 voted )

Ingredients

• 1 pound ground beef
• (1) small onion, chopped
• (1) green bell pepper, chopped
• (1) red bell pepper, chopped
• (1) clove garlic, chopped
• (1) (14.5 ounces) can petite diced tomatoes
• 1 cup ketchup
• 1 tbsp brown sugar
• 1 tsp yellow mustard
• salt and ground black pepper to taste
• 2 cups frozen whole-kernel corn
• 1 (16 ounces) package penne pasta
• 1 ½ cups shredded Colby-Jack cheese

Instructions

Step 1: Preheat oven at about 175 degrees C or 350 degrees F.

Step 2: Cook the beef in a large skillet over medium heat. Add and mix the onion, green pepper bell, red pepper bell, and garlic, cook for 5 to 7 minutes, or until the beef gets brown and crumbly. Drain and discard grease once complete.

Step 3: In the ground beef mixture, mix the tomatoes, ketchup, brown sugar, mustard, salt, and pepper. You may want to might the heat and simmer until heated through for 10 minutes.

Step 4: In a bowl, boil the salted water. Add the corn and cook for 5 minutes.

Step 5: Cook lightly salted water in a separate pot. Cook the penne and stir until firm and tender. It'll take around eleven minutes. Drain.

Step 6: In addition to the ground beef mixture, add the corn, paste, and Colby-jack cheese. Blend well. Then pour into a baking dish that is 9 x 13 inches.

Step 7: In the preheated oven, put the dish and bake for 20 minutes, or until the cheese is melted and cooked through, at 350 degrees F or 175 degrees C.

Step 8: Remove from the oven once done. Serve warm, and have fun.

Three words that ensure a dunk slam at dinner time always? Chicken, bacon, and ranch. Put them all in a saucepan dish with soft, cheesy pasta and a creamy sauce to tie all of them together? Smash.-Slam. Dark. Dark. This popular saucepan recipe is the latest addition to the weekday lineup you never knew you wanted — and you will happily receive thanks all the time. It’s also excellent if you need a crowd-pleasant make-and-take dish or if you want anything that’s well-heated at home.

There’s no doubt that the best part about this chicken-bacon-ranch casserole dish is the shortlist of ingredients and the super-simple prep. There are plenty of stirring and pouring (not many chopping or fussing!) up to our alley every busy weekend. The bacon adds to the incredibly rich and creamy casserole a salt snap, while the penne pasta is the chewy, hearty part that you’ll dream about later.

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Chicken Bacon Ranch Casserole Recipe

Ingredients:

10 oz Rotini, cooked and drained

(12 oz) Alfredo Sauce

1/3 cup Ranch Dressing

2 1/2 cup Chicken, cooked and diced

1 cup shredded Mozzarella Cheese

1 cup shredded Cheddar Cheese

(7) strips bacon, cooked and chopped

Directions:

Step 1: Preheat at about 350 ° C.

Step 2: Add and combine the alfredo sauce and the ranch dressing in a medium bowl.

Step 3: Add and mix the shredded Mozzarella Cheese and Cheddar Cheese in another bowl.

Step 4: Prepare saucepan, fry the bottom and sides of the casserole platter with butter.

Step 5: In the prepared dish, put half of the pasta and chicken, and top with half of the sauce.

Step 6: Add and mix pasta and chicken. Pour the other half of the cheese into the mix

Step 7: Add in the rest of the pasta and chicken. Top with the half of the leftover sauce

Step 8: Layer the cheese and bacon generously over the casserole.

Step 9: Place inside the oven and cover. Bake for 30 minutes, or until melted cheese.

CHICKEN BACON RANCH CASSEROLE

Rebecca Three words that ensure a dunk slam at dinner time always? Chicken, bacon, and ranch. Put them all in a saucepan dish with soft, cheesy pasta and a creamy sauce… Main Dish Recipes CHICKEN BACON RANCH CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 4 voted )

Ingredients

• 10 oz Rotini, cooked and drained
• (12 oz) Alfredo Sauce
• 1/3 cup Ranch Dressing
• 2 1/2 cup Chicken, cooked and diced
• 1 cup shredded Mozzarella Cheese
• 1 cup shredded Cheddar Cheese
• (7) strips bacon, cooked and chopped

Instructions

Step 1: Preheat at about 350 ° C.

Step 2: Add and combine the alfredo sauce and the ranch dressing in a medium bowl.

Step 3: Add and mix the shredded Mozzarella Cheese and Cheddar Cheese in another bowl.

Step 4: Prepare saucepan, fry the bottom and sides of the casserole platter with butter.

Step 5: In the prepared dish, put half of the pasta and chicken, and top with half of the sauce.

Step 6: Add and mix pasta and chicken. Pour the other half of the cheese into the mix

Step 7: Add in the rest of the pasta and chicken. Top with the half of the leftover sauce

Step 8: Layer the cheese and bacon generously over the casserole.

Step 9: Place inside the oven and cover. Bake for 30 minutes, or until melted cheese.

Creamy Baked Macaroni and Cheese is a smooth, rich casserole that is a show stopper. This creamy macaroni and cheese recipe is not only simple to make, but it also has a special ingredient, which makes it extra delicious. This dish has so much velvety cheese in a simple homemade sauce that this will be the only baked macaroni and cheese recipe you’ll ever need once you try it.

If you love thanksgiving or any day, Macaroni and cheese come in handy to provide a plate filled with tasty and tasty cheese. I recall my mum making this almost every other week since I was young. It was the growing up of our favorite dish and is still as an adult. I have three little brats playing about, keeping them seated and watching T.V. I have found this recipe through the internet and the experience that my family and I while eating this will forever in my heart. You’ll love the way the baked macaroni and cheese become creamy and flavourful. It has milk, butter (or margarine), and two of my favorite cheeses (Cheese Velveeta and Kraft Cheddar).

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Baked Macaroni and Cheese Recipe

Ingredients:

16 ounces elbow macaroni

3 tbsp butter or margarine

1 ½ cups milk, divided

(2) large eggs, lightly beaten

1 lb (16-ounces) cubed Velveeta cheese

8 oz shredded Kraft Mild Cheddar Cheese, divided

8 ounce shredded Kraft Monterrey Jack Cheese

1 tsp salt

1 tsp freshly ground black pepper

Directions:

Preheat oven at about 375 degrees F.

Then cook the macaroni for about 10 minutes in a large pot of salted boiling water until it is relatively tender but not soft (or mushy). Then drain and pour well into a mixing bowl (sure that you are stirring).

Now, melt the Velvetta Cheese in a cup of 3/4 until it melts and stirs until it is creamy. Sprinkle the pasta over the melted cheese, then stir well. Add butter and sugar, milk, and 1 cup of shredded cheese, pepper, and stalk 3/4 cups. Mix well, and pass to a baking platter. Then, pour over the leftover cheese.

Bake until brown, and bubble the casserole for about 20 minutes or so. Serve it hot, or cool off from the oven for 5 minutes.

Creamy Baked Macaroni and Cheese

Rebecca Creamy Baked Macaroni and Cheese is a smooth, rich casserole that is a show stopper. This creamy macaroni and cheese recipe is not only simple to make, but it also… Main Dish Recipes Creamy Baked Macaroni and Cheese European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Instructions

Preheat oven at about 375 degrees F.

Then cook the macaroni for about 10 minutes in a large pot of salted boiling water until it is relatively tender but not soft (or mushy). Then drain and pour well into a mixing bowl (sure that you are stirring).

Now, melt the Velvetta Cheese in a cup of 3/4 until it melts and stirs until it is creamy. Sprinkle the pasta over the melted cheese, then stir well. Add butter and sugar, milk, and 1 cup of shredded cheese, pepper, and stalk 3/4 cups. Mix well, and pass to a baking platter. Then, pour over the leftover cheese.

Bake until brown, and bubble the casserole for about 20 minutes or so. Serve it hot, or cool off from the oven for 5 minutes.

For a starter, there’s no simple bread recipe than this homemade bread recipe. The recipe, while using the simple ingredients in most kitchens, creates a soft crust and a moist center. Beginners should find this as the best introduction to good bread baking. You can use it to learn about the simple ingredients, practice your kneading and other techniques, and discover in your oven the perfect time to bake.

Start by looking at how it works out with one loaf. On a second loaf, you can make minor changes if needed. Your family won’t mind your challenges, and you’ll soon find out why it’s so much easier to make your bread than buy it at the supermarket. Experienced bakers may also find this recipe to be a good foundation for experimentation. If you’re curious, just feel free to alter and play with it to make your recipes of flavored bread.

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Homemade Bread Recipe

Ingredients:

2 Cups of Warm Water

2/3 Cup Honey

1 3/4 tbsp Active Dry Yeast

1 1/2 tsp Salt

6 Cups Bread Flour

Directions:

In a mixing bowl, flutter relatively warm water and honey together until it dissolves. Add leaven and cover. The mixture will be rubbishy in about 15 minutes. Mix the salt in a cup and add the bread flour. (Note: just flutter the first three cups together and then use the spatula or spoon).

Load more flour into your hands and knead the bread dough for 5 minutes or so. Afterward, place the dough in a greased mixing bowl then cover. And, the dough should rise to the top of the bowl after an hour. Punch the dough carefully for five minutes and divide it into two pans and cover with the loaf.

It would have gone up in the loaf pan after the dough had been in the bowl for 30 minutes. Turn on the oven for 35 minutes at 340 degrees.

An Easy Homemade Bread Recipe – Just Five Ingredients

Rebecca For a starter, there’s no simple bread recipe than this homemade bread recipe. The recipe, while using the simple ingredients in most kitchens, creates a soft crust and a moist… Main Dish Recipes An Easy Homemade Bread Recipe – Just Five Ingredients European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 Cups of Warm Water
• 2/3 Cup Honey
• 1 3/4 tbsp Active Dry Yeast
• 1 1/2 tsp Salt
• 6 Cups Bread Flour

Instructions

In a mixing bowl, flutter relatively warm water and honey together until it dissolves. Add leaven and cover. The mixture will be rubbishy in about 15 minutes. Mix the salt in a cup and add the bread flour. (Note: just flutter the first three cups together and then use the spatula or spoon).

Load more flour into your hands and knead the bread dough for 5 minutes or so. Afterward, place the dough in a greased mixing bowl then cover. And, the dough should rise to the top of the bowl after an hour. Punch the dough carefully for five minutes and divide it into two pans and cover with the loaf.

It would have gone up in the loaf pan after the dough had been in the bowl for 30 minutes. Turn on the oven for 35 minutes at 340 degrees.

Baking has been a difficult business for me, and it took time and patience to consider various factors that influence the product’s texture and flavors. There were times the cake would get dry or not evenly baked. But with continuous practice, all these problems can be fixable. If you love chocolate and bakes, you would understand why a moist, decadent chocolate cake is important. This recipe is a three-layer cake with a decadent filling of cream cheese and creamy frosting of buttercreams.

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Chocolate Cake Recipe

Ingredients:

For Chocolate Cake:

Adapted from Hershey’s

2 cups of suga

1 & 3/4 cups flour

3/4 cup cocoa powder

1 & 1/2 tsp baking powder

1 & 1/2 tsp baking soda

1 tsp salt

(2) eggs

1 cup milk or heavy cream

1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling water

For the Whipped Cream Cheese Buttercream:

1 cup cream cheese

3/4 cup butter

1/2 tbsp vanilla extract

4 cups powdered sugar

For the Chocolate Cream Cheese Buttercream:

3/4 cup of butter

3/4 cup of cream cheese

1 & 3/4 cups Hersheys cocoa powder

5 cups powdered sugar

1/2 cup + 3 tbsp whole milk

2 tsp vanilla extract

Directions:

For the Hershey’s Chocolate Cake:

First, preheat the oven at about 350 degrees.

Spray 3 round cake saucepan with cooking spray

Lightly brush the pans with flour, and set aside.

Add and combine the flour, Hershey’s chocolate, sugar, baking powder, baking soda, and salt into a large mixing bowl or KitchenAid mixer.

Add the milk, butter, eggs, and vanilla extract, blend until well incorporated. Stir in the boiling water once all is combined last; mix again until the batter is very thin

Add the batter evenly in each sprayed/flourished cake pan

Bake for 30-35 minutes, or until each layer comes out clean with a toothpick inserted in the center. Remove from the oven once fully baked & allow the three cakes to cool for at least 10-15 minutes before removing them.

Upon removal, switch to a wire rack to finish cooling.

I always use a cake leveler to ensure that the layers are even; you can also use a clamping knife

Prepare your frostings when they finish cooling.

For the Whipped Cream Cheese Buttercream Frosting:

When combined, add 1/2 cup of powdered sugar at a time, ensure every half cup is consumed before adding in another 1/2 cup, add the vanilla extract & whip one more time at high for around 30 seconds and beat one more minute until smooth and fluffy.

For the Chocolate Cream Cheese Buttercream Frosting:

Add and beat the butter & cream cheese with an electric mixer in a large bowl and start adding 1/2 cup in the powdered sugar at a time

Add the cocoa, vanilla, and milk

Whip all the ingredients until well incorporated

Add and beat for about a minute, or until fluffy, at high speed.

When assembling the cake:

Level the pastries with a cake leveler to ensure that the cake layers are perfectly lined

Place the bottom layer on a platter of cake.

Spread 3/4 tbsp of cream cheese buttercream over the bottom cake layer

Top the second straightened layer and repeat the cycle.

Finally, top with 3rd layer.

Use the remaining buttercream to fry the very top and cool for about 15 minutes.

Finally, gently remove the top layer with the chocolate cream cheese buttercream & all over the sides of the cake from the fridge & frost.

Refrigerate until serving.

Hersheys Chocolate Cake with Cream Cheese Filling and Chocolate Cream Cheese Buttercream

Rebecca Baking has been a difficult business for me, and it took time and patience to consider various factors that influence the product’s texture and flavors. There were times the cake… Main Dish Recipes Hersheys Chocolate Cake with Cream Cheese Filling and Chocolate Cream Cheese Buttercream European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

• For Chocolate Cake:
• Adapted from Hershey’s
• 2 cups of suga
• 1 & 3/4 cups flour
• 3/4 cup cocoa powder
• 1 & 1/2 tsp baking powder
• 1 & 1/2 tsp baking soda
• 1 tsp salt
• (2) eggs
• 1 cup milk or heavy cream
• 1/2 cup vegetable oil
• 2 tsp vanilla
• 1 cup boiling water
• For the Whipped Cream Cheese Buttercream:
• 1 cup cream cheese
• 3/4 cup butter
• 1/2 tbsp vanilla extract
• 4 cups powdered sugar
• For the Chocolate Cream Cheese Buttercream:
• 3/4 cup of butter
• 3/4 cup of cream cheese
• 1 & 3/4 cups Hersheys cocoa powder
• 5 cups powdered sugar
• 1/2 cup + 3 tbsp whole milk
• 2 tsp vanilla extract

Instructions

For the Hershey's Chocolate Cake:

First, preheat the oven at about 350 degrees.

Spray 3 round cake saucepan with cooking spray

Lightly brush the pans with flour, and set aside.

Add and combine the flour, Hershey's chocolate, sugar, baking powder, baking soda, and salt into a large mixing bowl or KitchenAid mixer.

Add the milk, butter, eggs, and vanilla extract, blend until well incorporated. Stir in the boiling water once all is combined last; mix again until the batter is very thin

Add the batter evenly in each sprayed/flourished cake pan

Bake for 30-35 minutes, or until each layer comes out clean with a toothpick inserted in the center. Remove from the oven once fully baked & allow the three cakes to cool for at least 10-15 minutes before removing them.

Upon removal, switch to a wire rack to finish cooling.

I always use a cake leveler to ensure that the layers are even; you can also use a clamping knife

Prepare your frostings when they finish cooling.

For the Whipped Cream Cheese Buttercream Frosting:

When combined, add 1/2 cup of powdered sugar at a time, ensure every half cup is consumed before adding in another 1/2 cup, add the vanilla extract & whip one more time at high for around 30 seconds and beat one more minute until smooth and fluffy.

For the Chocolate Cream Cheese Buttercream Frosting:

Add and beat the butter & cream cheese with an electric mixer in a large bowl and start adding 1/2 cup in the powdered sugar at a time

Add the cocoa, vanilla, and milk

Whip all the ingredients until well incorporated

Add and beat for about a minute, or until fluffy, at high speed.

When assembling the cake:

Level the pastries with a cake leveler to ensure that the cake layers are perfectly lined

Place the bottom layer on a platter of cake.

Spread 3/4 tbsp of cream cheese buttercream over the bottom cake layer

Top the second straightened layer and repeat the cycle.

Finally, top with 3rd layer.

Use the remaining buttercream to fry the very top and cool for about 15 minutes.

Finally, gently remove the top layer with the chocolate cream cheese buttercream & all over the sides of the cake from the fridge & frost.

Refrigerate until serving.

This amazing pistachio cake has nothing fake or unnatural about it. This rustic and chic layered naked cake, made from scratch with real pistachio and almond extract flavors, is adorned with silky cream cheese frosting. Garnish to a truly outstanding dessert with fresh berries, pistachios, and flowers. Pistachio is an underrated flavor of the dessert. Is it with the green? And that that’s just a nut? More people should give a chance to eat pistachio. Pistachios match beautifully with flavors of almond and vanilla, butter, and not to mention sugar. Did you know that the pistachio-flavored ice cream gets its flavor from almond extract? We sure use that in the pistachio cake today.

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Pistachio Cake Recipe

Ingredients:

1 (18.25 ounce) package white cake mix

3/4 cup vegetable oil

1 cup lemon-lime flavored carbonated beverage

(3) eggs

2 (3 oz) packages of instant pistachio pudding mix

2 (1.3 ounces) envelopes whipped topping mix

1 1/2 cups milk

Directions:

Add and beat cake mix, butter, soda, eggs, and pudding first pack until smooth. Pour batter into 9 x 13 inch greased plate.

Bake at about 325 degrees F (165 degrees C) for 45 minutes, or check on the cake.

Beat Dream Whip (TM), milk, and pudding up to stiffness; pour over cooled cake; chill.

Notes:

The cake layers can be baked, refrigerated, and tightly sealed overnight at room temperature. The frosting can also be packed, covered, and cooled overnight. Enable it to be slightly softened 10 minutes before assembling and freezing at room temperature. When you freeze the cake or cake layers, it stays 2 to 3 months. Thaw in the cooler overnight and placed before serving / decorating at room temperature.

The flavor of the cake will remain even if you use salted or unsalted pistachios.

Every refrigerated ingredient should be at room temperature to blend the batter quickly and evenly.

The best part is to top the cake with goodies. The pistachio style I decorated today is a naked cake with fresh berries, fresh blossoms, and crushed pistachios. Using a bench scraper for smooth sides — you can see me using it for a naked cake in this video. Simply wipe off the frosting if you don’t care.

Dreamy Pistachio Cake

Rebecca This amazing pistachio cake has nothing fake or unnatural about it. This rustic and chic layered naked cake, made from scratch with real pistachio and almond extract flavors, is adorned… Main Dish Recipes Dreamy Pistachio Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.0/5

( 2 voted )

Ingredients

• 1 (18.25 ounce) package white cake mix
• 3/4 cup vegetable oil
• 1 cup lemon-lime flavored carbonated beverage
• (3) eggs
• 2 (3 oz) packages of instant pistachio pudding mix
• 2 (1.3 ounces) envelopes whipped topping mix
• 1 1/2 cups milk

Instructions

Add and beat cake mix, butter, soda, eggs, and pudding first pack until smooth. Pour batter into 9 x 13 inch greased plate.

Bake at about 325 degrees F (165 degrees C) for 45 minutes, or check on the cake.

Beat Dream Whip (TM), milk, and pudding up to stiffness; pour over cooled cake; chill.

Notes:

The cake layers can be baked, refrigerated, and tightly sealed overnight at room temperature. The frosting can also be packed, covered, and cooled overnight. Enable it to be slightly softened 10 minutes before assembling and freezing at room temperature. When you freeze the cake or cake layers, it stays 2 to 3 months. Thaw in the cooler overnight and placed before serving / decorating at room temperature.

The flavor of the cake will remain even if you use salted or unsalted pistachios.

Every refrigerated ingredient should be at room temperature to blend the batter quickly and evenly.

The best part is to top the cake with goodies. The pistachio style I decorated today is a naked cake with fresh berries, fresh blossoms, and crushed pistachios. Using a bench scraper for smooth sides — you can see me using it for a naked cake in this video. Simply wipe off the frosting if you don't care.

Notes

Per Serving: 295 calories; 13.7 g total fat; 33 mg cholesterol; 368 mg sodium. 38.9 g carbohydrates; 3 g protein

Mostly, we consider pancakes as a weekend-only treat, but there’s no denying that if they too started with a warm short stack, the other five days will be considerably better. You have a few options to make this a truly viable choice on hectic mornings. You can prepare and refrigerate pancakes in advance (or even freeze the batter), or you can master this one-bowl recipe, which only needs simple pantry ingredients and is ready within 30 minutes or less.

Ingredients:

3/4 cup milk

2 tbsp white vinegar

1 cup all-purpose flour

2 tbsp white sugar, I used 3

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

(1) egg

2 tbsp melted butter

1 tsp vanilla

Directions:

Add and combine the milk and vinegar in a small bowl to “sour” for 10 minutes. An important step and is called “soured milk,” which is very different from sour milk. I guarantee that the final product will not taste the vinegar. Set aside.

Add and mix the dry ingredients in a bowl. Whisk together the soured milk, egg, vanilla, and melted butter in a bowl. Pour in the dry ingredients and whisk until most lumps are gone, but do not overdo it.

The batter gets thick, don’t add liquid anymore. LET THE UNDISTURBED BATTER SIT FOR TEN MINUTES!!

After 10 minutes, you’ll see bubbles in the batter, very important DO NOT STIR AGAIN.

Dip (don’t pour out) 1/2 cup of batter and put it on a buttered grill or frying saucepan. Cook the mixture until bubbles appear on the pancake surface, then flip over on the other side.

Notes:

Pancakes may be refrigerated for up to 5 days in an airtight container, or frozen for up to 2 months.

Be sure to rest the batter around 10 minutes after mixing. It gives the flour a chance to hydrate properly, and the time to activate the baking powder. Refill your coffee and take out your favorite pancake pan, and the batter will be ready to go by the time you return.

The Best Home Made Pancakes

Rebecca Mostly, we consider pancakes as a weekend-only treat, but there’s no denying that if they too started with a warm short stack, the other five days will be considerably better.… Main Dish Recipes The Best Home Made Pancakes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 cup milk
• 2 tbsp white vinegar
• 1 cup all-purpose flour
• 2 tbsp white sugar, I used 3
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• (1) egg
• 2 tbsp melted butter
• 1 tsp vanilla

Instructions

Add and combine the milk and vinegar in a small bowl to "sour" for 10 minutes. An important step and is called "soured milk," which is very different from sour milk. I guarantee that the final product will not taste the vinegar. Set aside.

Add and mix the dry ingredients in a bowl. Whisk together the soured milk, egg, vanilla, and melted butter in a bowl. Pour in the dry ingredients and whisk until most lumps are gone, but do not overdo it.

The batter gets thick, don't add liquid anymore. LET THE UNDISTURBED BATTER SIT FOR TEN MINUTES!!

After 10 minutes, you'll see bubbles in the batter, very important DO NOT STIR AGAIN.

Dip (don't pour out) 1/2 cup of batter and put it on a buttered grill or frying saucepan. Cook the mixture until bubbles appear on the pancake surface, then flip over on the other side.

Notes:

Pancakes may be refrigerated for up to 5 days in an airtight container, or frozen for up to 2 months.

Be sure to rest the batter around 10 minutes after mixing. It gives the flour a chance to hydrate properly, and the time to activate the baking powder. Refill your coffee and take out your favorite pancake pan, and the batter will be ready to go by the time you return.

If you like bananas, shape, or type in any way, then these bars are for you. Typically, I don’t wholeheartedly support anything as I realize we all have different preferences, but please, try it. You can buy the ripest bananas if you don’t have ripe bananas on hand, then you will have them sitting on your desk until they turn black. The wait may be tortuously long, but let that be a lesson for you to have overripe bananas on hand to bake this.

Banana bread bars are so easy to make, they ‘re making people happy with the nasty spotted bananas sitting on your table, and I’m telling you, it’s like giving you warm hugs that make your heart flutter. These banana bars skyrocket in delight because the frosting starts with browned butter – a creamy, smidgeon of a layer. You’ll get a soft, moist, cakey banana bread overlapped with a creamy, almost caramel-like layer of sweet frosting, and every bite will make you happy in your lifetime.

Ingredients:

For the Bars:

1 1/2 cups white sugar

1 cup sour cream

1/2 cup butter, softened

(2) eggs

1 3/4 cups mashed ripe bananas

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

3/4 tsp salt

1/2 cup chopped walnuts (optional)

For Frosting:

1/2 cup butter

4 cups confectioners’ sugar

3 tbsp milk

1 1/2 tsp vanilla extract

Directions:

Preheat oven at about 175 degrees C (350 degrees F). Prepare a 15-inch jelly roll pan with grease and flour.

Add and beat white sugar, sour cream, 1/2 cup softened butter, and eggs until creamy, in a bowl with an electric mixer. Beat 2 tsp of vanilla extract in bananas. Add and stir in flour, baking soda, and salt for a minute.  Stir walnuts into batter until they are evenly embedded, spread mixture in the pan.

In a preheated oven, bake it for about 27 minutes until brown.

Add and melt 1/2 cup butter over medium heat in a large saucepan until it bubbles and golden brown for 3 to 5 minutes. Take off heat.

Whisk the sugar, milk, and vanilla from the confectioners into melted butter until you achieve smooth frosting consistency. Then, spread frosting over the refrigerated banana bar.

Banana Bread Bars with Brown Butter Frosting

Rebecca If you like bananas, shape, or type in any way, then these bars are for you. Typically, I don’t wholeheartedly support anything as I realize we all have different preferences,… Main Dish Recipes Banana Bread Bars with Brown Butter Frosting European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Bars:
• 1 1/2 cups white sugar
• 1 cup sour cream
• 1/2 cup butter, softened
• (2) eggs
• 1 3/4 cups mashed ripe bananas
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 cup chopped walnuts (optional)
• For Frosting:
• 1/2 cup butter
• 4 cups confectioners’ sugar
• 3 tbsp milk
• 1 1/2 tsp vanilla extract

Instructions

Preheat oven at about 175 degrees C (350 degrees F). Prepare a 15-inch jelly roll pan with grease and flour.

Add and beat white sugar, sour cream, 1/2 cup softened butter, and eggs until creamy, in a bowl with an electric mixer. Beat 2 tsp of vanilla extract in bananas. Add and stir in flour, baking soda, and salt for a minute.  Stir walnuts into batter until they are evenly embedded, spread mixture in the pan.

In a preheated oven, bake it for about 27 minutes until brown.

Add and melt 1/2 cup butter over medium heat in a large saucepan until it bubbles and golden brown for 3 to 5 minutes. Take off heat.

Whisk the sugar, milk, and vanilla from the confectioners into melted butter until you achieve smooth frosting consistency. Then, spread frosting over the refrigerated banana bar.