General Recipes

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 8 Servings

This recipe has always been a part of my family since I was little. I remember my grandma used to make these heavenly treats all the time! I am so grateful to her for sharing this recipe with me because now I get to share it with you as well. How awesome is that? Here you go, friends! Just follow these simple steps they will guide you to perfection! Have a wonderful day, everyone, and I hope you are all well today. Don’t forget to share this recipe with your peers as well. I am sure that they are going to love it as much as we do. Enjoy!

Ingredients:

3 large Eggs one Egg is reserved for Egg wash

1 tablespoon baking powder

2 c superfine almond flour

3 c part-skim, low moisture shredded mozzarella cheese

1 tablespoon coarse salt

2 ounces cream cheese

Directions:

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Line with parchment paper onto a baking sheet.

Add baking powder and almond flour into a mixing bowl. Whisk until well blended.

In a heat-proof bowl, add cream cheese and mozzarella cheese. Place it inside the microwave and heat for about a minute.

Remove from the microwave, then stir until well blended.

Add two eggs, almond flour, and cheese. Stir until well blended.

Place a plastic wrap onto a flat surface, then spoon the dough on it.

Brush each dough with the egg wash.

Sprinkle each with coarse salt.

Place them in the preheated oven and bake for about 12 minutes or until they turn golden brown. Broil for 2 more minutes.

Remove from the oven and allow them to cool at room temperature.

Serve and enjoy!

Nutrition Facts:

Serving: 0.125 recipe or approx. 9 bites, coarse salt topping not included, calories: 315 kcal, carbohydrates: 8g, Protein: 18g, Fat: 24g, saturated fat: 7g, sodium: 309mg, potassium: 219mg, fiber: 3g, sugar: 1g, Net carbs: 5g

LOW CARB SOFT PRETZEL BITES

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 8 Servings This recipe has always been a part of my family since I was little. I remember my grandma used… General Recipes LOW CARB SOFT PRETZEL BITES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 large Eggs one Egg is reserved for Egg wash
• 1 tablespoon baking powder
• 2 c superfine almond flour
• 3 c part-skim, low moisture shredded mozzarella cheese
• 1 tablespoon coarse salt
• 2 ounces cream cheese

Instructions

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Line with parchment paper onto a baking sheet.

Add baking powder and almond flour into a mixing bowl. Whisk until well blended.

In a heat-proof bowl, add cream cheese and mozzarella cheese. Place it inside the microwave and heat for about a minute.

Remove from the microwave, then stir until well blended.

Add two eggs, almond flour, and cheese. Stir until well blended.

Place a plastic wrap onto a flat surface, then spoon the dough on it.

Brush each dough with the egg wash.

Sprinkle each with coarse salt.

Place them in the preheated oven and bake for about 12 minutes or until they turn golden brown. Broil for 2 more minutes.

Remove from the oven and allow them to cool at room temperature.

Serve and enjoy!

Notes

Nutrition Facts: Serving: 0.125 recipe or approx. 9 bites, coarse salt topping not included, calories: 315 kcal, carbohydrates: 8g, Protein: 18g, Fat: 24g, saturated fat: 7g, sodium: 309mg, potassium: 219mg, fiber: 3g, sugar: 1g, Net carbs: 5g

Prep Time: 5 mins | Cook Time: 9 mins | Total Time: 14 mins | Yield: 3 Servings

Well-seasoned meat that melts in your mouth is what you might today! This recipe is made easy with the use of an Air Fryer! In just 14 minutes, you can have the best lunch or dinner. Serve these Steak Tips with rice or mashed potatoes, and you have yourself a meal to remember. Enjoy!

Ingredients:

1.5-pound steak (Ribeye, New York) or beef chuck for a cheaper version cut to 3/4-inch cubes

Air Fryer Steak Marinade:

1/2 teaspoon dried onion powder

1/8 teaspoon cayenne pepper

1 tsp oil

1 teaspoon Montreal Steak Seasoning

1/2 teaspoon dried garlic powder

1/4 teaspoon salt

1/2 teaspoon black pepper, freshly ground

Air Fryer Asparagus:

1/2 teaspoon oil (optional)

1/4 teaspoon salt

1 pound asparagus, tough ends trimmed (could replace with spears of zucchini)

Directions:

Prepare the Air Fryer and preheat to 200 degrees C or 400 degrees F.

Remove any excess fat from the steak.

Slice the steak into small cubes.

In a mixing bowl, add garlic powder, Montreal seasoning, oil, cayenne pepper, salt, and pepper. Stir until well blended.

Sprinkle the seasonings over the steak cubes, then toss until well coated.

Apply cooking spray to the basket of the preheated Air Fryer.

Add the steak cubes into the Air Fryer, then cook them for about 4 to 6 minutes or until done.

Drizzle olive oil and sprinkle 1/4 tsp of salt over the asparagus, then toss until well coated.

Move the steak to one side of the fryer, then add the asparagus. Cook for about 3 minutes.

Transfer the steak cubes and asparagus onto a clean serving plate.

Serve right away and enjoy!

Notes:

Feel free to check the steaks while cooking.

Nutrition Facts:

Calories 526 Calories from Fat 306 | Fat 34g 52% | Saturated Fat 14g 88% | Cholesterol 138mg 46% | Sodium 703mg 31% | Potassium 913mg 26% | Carbohydrates 6g 2% | Fiber 3g 13% | Sugar 2g 2% | Protein 49g 98% | Vitamin A 1210IU 24% | Vitamin C 8.5mg 10% | Calcium 52mg 5% | Iron 7.1mg 39%

AIR FRYER STEAK TIPS

Rebecca Prep Time: 5 mins | Cook Time: 9 mins | Total Time: 14 mins | Yield: 3 Servings Well-seasoned meat that melts in your mouth is what you might today! This recipe is made easy with the… General Recipes AIR FRYER STEAK TIPS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1.5-pound steak (Ribeye, New York) or beef chuck for a cheaper version cut to 3/4-inch cubes
• Air Fryer Steak Marinade:
• 1/2 teaspoon dried onion powder
• 1/8 teaspoon cayenne pepper
• 1 tsp oil
• 1 teaspoon Montreal Steak Seasoning
• 1/2 teaspoon dried garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• Air Fryer Asparagus:
• 1/2 teaspoon oil (optional)
• 1/4 teaspoon salt
• 1 pound asparagus, tough ends trimmed (could replace with spears of zucchini)

Instructions

Prepare the Air Fryer and preheat to 200 degrees C or 400 degrees F.

Remove any excess fat from the steak.

Slice the steak into small cubes.

In a mixing bowl, add garlic powder, Montreal seasoning, oil, cayenne pepper, salt, and pepper. Stir until well blended.

Sprinkle the seasonings over the steak cubes, then toss until well coated.

Apply cooking spray to the basket of the preheated Air Fryer.

Add the steak cubes into the Air Fryer, then cook them for about 4 to 6 minutes or until done.

Drizzle olive oil and sprinkle 1/4 tsp of salt over the asparagus, then toss until well coated.

Move the steak to one side of the fryer, then add the asparagus. Cook for about 3 minutes.

Transfer the steak cubes and asparagus onto a clean serving plate.

Serve right away and enjoy!

Notes

Feel free to check the steaks while cooking. Nutrition Facts: Calories 526 Calories from Fat 306 | Fat 34g 52% | Saturated Fat 14g 88% | Cholesterol 138mg 46% | Sodium 703mg 31% | Potassium 913mg 26% | Carbohydrates 6g 2% | Fiber 3g 13% | Sugar 2g 2% | Protein 49g 98% | Vitamin A 1210IU 24% | Vitamin C 8.5mg 10% | Calcium 52mg 5% | Iron 7.1mg 39%

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 12 Servings

This recipe has always been a part of my family since I was little. I didn’t realize at the time that it was like the chilli from Wendy’s! I am so grateful to my grandma for sharing with me the recipe because now, I get to share it with you as well. How awesome is that? I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Yes, you are more than welcome to add more ingredients if you wish. I am sure that you can do a lot to make this recipe even better! Have a blessed day, friends. Enjoy!

Ingredients:

1 green bell pepper, chopped

1 yellow onion, diced

2 pounds ground beef

1 (29 oz.) can tomato sauce

2 (1.5 oz. cans) diced tomatoes, not drained

3 ribs celery, chopped

1 (29 oz. can) pinto beans, drained

1 (29 oz. can) kidney beans, drained

2 c beef broth

1 tbsp cumin powder

1/4 c chilli powder

1 tbsp sugar

1/2 tsp salt

1 tsp black pepper

Directions:

Place a large skillet on the stove and turn the heat to medium.

Add the ground beef, then cook until crumbly and brown. Discard any accumulated grease.

Transfer the browned beef into a 6-quart large slow cooker.

Add the rest of the ingredients into the slow cooker together with the browned beef. Stir until well combined.

Cover the slow cooker and cook for about 8 to 10 hours on a low setting or 4 to 6 hours on a high setting.

Ladle into servings bowls and garnish with your preferred herbs.

Serve hot and enjoy!

Notes:

Feel free to use broth instead of water and bouillon cubes.

WENDY’S COPYCAT CHILI IN THE SLOW COOKER

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 12 Servings This recipe has always been a part of my family since I was little. I didn’t realize… General Recipes WENDY’S COPYCAT CHILI IN THE SLOW COOKER European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

• 1 green bell pepper, chopped
• 1 yellow onion, diced
• 2 pounds ground beef
• 1 (29 oz.) can tomato sauce
• 2 (1.5 oz. cans) diced tomatoes, not drained
• 3 ribs celery, chopped
• 1 (29 oz. can) pinto beans, drained
• 1 (29 oz. can) kidney beans, drained
• 2 c beef broth
• 1 tbsp cumin powder
• 1/4 c chilli powder
• 1 tbsp sugar
• 1/2 tsp salt
• 1 tsp black pepper

Instructions

Place a large skillet on the stove and turn the heat to medium.

Add the ground beef, then cook until crumbly and brown. Discard any accumulated grease.

Transfer the browned beef into a 6-quart large slow cooker.

Add the rest of the ingredients into the slow cooker together with the browned beef. Stir until well combined.

Cover the slow cooker and cook for about 8 to 10 hours on a low setting or 4 to 6 hours on a high setting.

Ladle into servings bowls and garnish with your preferred herbs.

Serve hot and enjoy!

Notes

Feel free to use broth instead of water and bouillon cubes.

Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 6 Servings

A big thanks to my sister, Anna, for sharing this recipe with me. Now, allow me to share it with you as well. This simple dish is what I just need today. I am sure that you are going to love it. Enjoy!

Ingredients:

1 lb. lean ground beef

1 c diced carrots (about 2 medium)

1 c diced celery (about 3 stalks

1/2 c water, then more as desired

1 (15 oz) can diced tomatoes

1 (15 oz) can dark red kidney beans, drained and rinsed

3 (8 oz) cans tomato sauce

1 1/2 c chopped yellow onion

3 cloves garlic, minced (1 Tbsp)

2 tablespoons olive oil, divided

2 14.5 oz cans low-sodium chicken broth

2 teaspoons granulated sugar

1 c dry ditalini pasta

1/2 teaspoon dried marjoram

1 (15 oz) can great northern beans, drained and rinsed

1 1/2 teaspoons dried basil

1 teaspoon dried oregano

3/4 teaspoon dried thyme

3 tablespoons minced fresh parsley

Finely shredded Romano or Parmesan cheese, for serving

Salt and freshly ground black pepper

Directions:

Put a large pot on the stove and turn the heat to medium-high.

Add one tablespoon of olive oil and allow it to become hot.

Add the ground beef, then cook until crumbly and brown. Remove from the pot onto a clean plate. Discard any excess grease from the pot.

Add 1 tbsp of olive oil and allow it to become hot.

Add the carrots, celery, and onions. Sauté until soft.

Add the garlic and sauté until aromatic.

Add the tomato sauce, chicken broth, tomatoes, sugar, water, thyme, marjoram, oregano, basil, and the browned beef. Stir until well mixed, then sprinkle salt and pepper to season.

Allow the mixture to boil. Cover and simmer for about 20 minutes.

Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.

Add the al dente pasta into the pot with the soup as well as the beans. Stir until well combined. Add more water if necessary.

Cook for another minute, then add the parsley and stir until well combined.

Garnish each serving with a generous amount of grated Parmesan cheese.

Serve hot and enjoy!

Nutrition Facts:

Calories 540 | Calories from Fat 126 | Fat 14g22% | Saturated Fat 4g25% | Cholesterol 49mg16% | Sodium 718mg31% | Potassium 1616mg46% | Carbohydrates 70g23% | Fiber 13g54% | Sugar 12g13% | Protein 35g70% | Vitamin A 4375IU88% | Vitamin C 24mg29% | Calcium 150mg15% | Iron 8mg44%

PASTA E FAGIOLI SOUP {OLIVE GARDEN COPYCAT RECIPE}

Rebecca Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 6 Servings A big thanks to my sister, Anna, for sharing this recipe with me. Now, allow me to share it… General Recipes PASTA E FAGIOLI SOUP {OLIVE GARDEN COPYCAT RECIPE} European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb. lean ground beef
• 1 c diced carrots (about 2 medium)
• 1 c diced celery (about 3 stalks
• 1/2 c water, then more as desired
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 3 (8 oz) cans tomato sauce
• 1 1/2 c chopped yellow onion
• 3 cloves garlic, minced (1 Tbsp)
• 2 tablespoons olive oil, divided
• 2 14.5 oz cans low-sodium chicken broth
• 2 teaspoons granulated sugar
• 1 c dry ditalini pasta
• 1/2 teaspoon dried marjoram
• 1 (15 oz) can great northern beans, drained and rinsed
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 3 tablespoons minced fresh parsley
• Finely shredded Romano or Parmesan cheese, for serving
• Salt and freshly ground black pepper

Instructions

Put a large pot on the stove and turn the heat to medium-high.

Add one tablespoon of olive oil and allow it to become hot.

Add the ground beef, then cook until crumbly and brown. Remove from the pot onto a clean plate. Discard any excess grease from the pot.

Add 1 tbsp of olive oil and allow it to become hot.

Add the carrots, celery, and onions. Sauté until soft.

Add the garlic and sauté until aromatic.

Add the tomato sauce, chicken broth, tomatoes, sugar, water, thyme, marjoram, oregano, basil, and the browned beef. Stir until well mixed, then sprinkle salt and pepper to season.

Allow the mixture to boil. Cover and simmer for about 20 minutes.

Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.

Add the al dente pasta into the pot with the soup as well as the beans. Stir until well combined. Add more water if necessary.

Cook for another minute, then add the parsley and stir until well combined.

Garnish each serving with a generous amount of grated Parmesan cheese.

Serve hot and enjoy!

Notes

Nutrition Facts: Calories 540 | Calories from Fat 126 | Fat 14g22% | Saturated Fat 4g25% | Cholesterol 49mg16% | Sodium 718mg31% | Potassium 1616mg46% | Carbohydrates 70g23% | Fiber 13g54% | Sugar 12g13% | Protein 35g70% | Vitamin A 4375IU88% | Vitamin C 24mg29% | Calcium 150mg15% | Iron 8mg44%

The humble sheet cake. They are simply amazing. They are made from scratch and very easy to transport. They are easy to transport (no layers shifting around). You get a lot of cake! Sheet cakes are my favorite way to serve dessert to a crowd. Over the years we have made many variations of the sheet cakes, but this vanilla White Texas Sheet Cake is the best.

Servings: 16 large | 20m preparation time | 25m cook time

CAKE

1 Cup (2 sticks of butter).
1 cup water
2 1/4 Cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon Kosher Salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1/2 cup sour cream
2 large eggs

Frosting

1 Cup (2 sticks of butter).
4 1/2 cups powdered sugar
1/4 teaspoon salt
1/2 cup sour cream
1 tablespoon vanilla

CAKE

Turn the oven on to 350°F. After that, grease a large pan (we used a 12×18 span>).

Heat the butter and water in a saucepan. Stir well.

In a large bowl, combine flour, sugar, salt, and baking soda. Stir together.

Combine the butter mixture and dry ingredients until combined.

In the bowl, combine the egg whites and vanilla extract. Add the sour cream to the batter. Scrape down the bowl every now and again.

Pour the batter onto a baking tray to form one layer.

Bake for 17-20 minutes or until a toothpick inserted comes out clean.

Frosting

Frost the cake after it has been baked.

Butter can also be microwaved in a safe bowl.

Add 2 cups powdered Sugar, Vanilla, Sour Milk, Salt, and 1 Cup of Vanilla to the mixture. Combine well until there are no lumps

Add the powdered sugar to the mixture until it is well combined.

Frost the cake once it has cooled for 20 minutes. Spread frosting over it and smoothen.

Let the cake cool down for no more than an hour before cutting.

CLASSIC WHITE TEXAS SHEET CAKE

Rebecca The humble sheet cake. They are simply amazing. They are made from scratch and very easy to transport. They are easy to transport (no layers shifting around). You get a… General Recipes CLASSIC WHITE TEXAS SHEET CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

• CAKE
• 1 Cup (2 sticks of butter).
• 1 cup water
• 2 1/4 Cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon Kosher Salt
• 1 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1/2 cup sour cream
• 2 large eggs
• Frosting
• 1 Cup (2 sticks of butter).
• 4 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1 tablespoon vanilla

Instructions

CAKE

Turn the oven on to 350°F. After that, grease a large pan (we used a 12×18 span>).

Heat the butter and water in a saucepan. Stir well.

In a large bowl, combine flour, sugar, salt, and baking soda. Stir together.

Combine the butter mixture and dry ingredients until combined.

In the bowl, combine the egg whites and vanilla extract. Add the sour cream to the batter. Scrape down the bowl every now and again.

Pour the batter onto a baking tray to form one layer.

Bake for 17-20 minutes or until a toothpick inserted comes out clean.

Frosting

Frost the cake after it has been baked.

Butter can also be microwaved in a safe bowl.

Add 2 cups powdered Sugar, Vanilla, Sour Milk, Salt, and 1 Cup of Vanilla to the mixture. Combine well until there are no lumps

Add the powdered sugar to the mixture until it is well combined.

Frost the cake once it has cooled for 20 minutes. Spread frosting over it and smoothen.

Let the cake cool down for no more than an hour before cutting.

Notes

Servings: 16 large | 20m preparation time | 25m cook time

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings

This Loaded Cauliflower Casserole will surely satisfy all your cravings today! Every bite of this is so perfect that you would want to eat it pretty much all the time! Invite your friends over and surprise them with this spectacular dish. Enjoy!

Ingredients:

1/2 c sour cream

2 c block sharp shredded cheese, shredded

1 tsp garlic powder

1/2 tsp smoked paprika

6 c fresh cauliflower florets approximately 2-3 heads

1/2 c mayonnaise

1 tsp salt

6 strips of crisp-cooked bacon, chopped

1 tsp onion powder

4 green onions, diced

Directions:

Prepare the oven and preheat to 218 degrees C or 425 degrees F.

Brush with melted butter in a 9×13-inch baking dish.

Apply cooking spray onto a baking sheet.

Arrange the bacon slices onto the prepared baking sheet

Place the baking sheet in the preheated oven and bake the bacon for about 20 minutes or until crispy.

Transfer the bacon onto a clean plate lined with paper towels to drain excess oil.

In a large strainer, add the cauliflower florets.

Place the strainer over a large pot with 2-inches of water.

Turn the heat to high and allow the water to boil. Steam the cauliflower for about 3 minutes.

Add the spices, mayonnaise, sour cream, green onions, bacon, cauliflower, and cheddar cheese into a large mixing bowl. Stir everything until well blended.

Transfer the mixture to the prepared casserole dish and spread it evenly.

Sprinkle the rest of the cheese on top. Feel free to add more cheese if you wish.

Place it in the preheated oven and bake for about 20 minutes or until the cheese has melted completely.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve warm and enjoy!

Nutrition Facts:

Serving: 6g | Calories: 368.2 kcal | Carbohydrates: 8.8g | Protein: 13.9g | Fat: 31.6g | Saturated Fat: 13.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.7g | Cholesterol: 57.1mg | Sodium: 836.9mg | Potassium: 409.8mg | Fiber: 2.9g | Sugar: 5.9g | Vitamin A: 800IU | Vitamin C: 67mg | Calcium: 327mg | Iron: 1mg

LOADED CAULIFLOWER CASSEROLE

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings This Loaded Cauliflower Casserole will surely satisfy all your cravings today! Every bite of this is so perfect that… General Recipes LOADED CAULIFLOWER CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c sour cream
• 2 c block sharp shredded cheese, shredded
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 6 c fresh cauliflower florets approximately 2-3 heads
• 1/2 c mayonnaise
• 1 tsp salt
• 6 strips of crisp-cooked bacon, chopped
• 1 tsp onion powder
• 4 green onions, diced

Instructions

Prepare the oven and preheat to 218 degrees C or 425 degrees F.

Brush with melted butter in a 9×13-inch baking dish.

Apply cooking spray onto a baking sheet.

Arrange the bacon slices onto the prepared baking sheet

Place the baking sheet in the preheated oven and bake the bacon for about 20 minutes or until crispy.

Transfer the bacon onto a clean plate lined with paper towels to drain excess oil.

In a large strainer, add the cauliflower florets.

Place the strainer over a large pot with 2-inches of water.

Turn the heat to high and allow the water to boil. Steam the cauliflower for about 3 minutes.

Add the spices, mayonnaise, sour cream, green onions, bacon, cauliflower, and cheddar cheese into a large mixing bowl. Stir everything until well blended.

Transfer the mixture to the prepared casserole dish and spread it evenly.

Sprinkle the rest of the cheese on top. Feel free to add more cheese if you wish.

Place it in the preheated oven and bake for about 20 minutes or until the cheese has melted completely.

Remove from the oven and allow it to rest for a few minutes at room temperature.

Serve warm and enjoy!

Notes

Nutrition Facts: Serving: 6g | Calories: 368.2 kcal | Carbohydrates: 8.8g | Protein: 13.9g | Fat: 31.6g | Saturated Fat: 13.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.7g | Cholesterol: 57.1mg | Sodium: 836.9mg | Potassium: 409.8mg | Fiber: 2.9g | Sugar: 5.9g | Vitamin A: 800IU | Vitamin C: 67mg | Calcium: 327mg | Iron: 1mg

Prep Time: 12 mins | Cook Time: 18 mins | Total Time: 30 mins | Yield: 18 Servings

If you are looking for the best muffin recipe, then this is your lucky day! These delicious muffins will surely make your day extra special! A big thanks to my good friend, May, for sharing this recipe with me. Try it now and prepare to fall in love. Enjoy!

Ingredients:

MUFFIN:

1 (15 ounces) can of pumpkin (pure pumpkin puree)

2 large Eggs

1/2 c vegetable oil

1 3/4 c all-purpose flour

1 tbsp vanilla extract

1 tsp baking soda

1/2 c packed brown sugar

1 tbsp pumpkin spice

1/2 tsp salt

1 c granulated sugar

CREAM CHEESE SWIRL:

1 large Egg yolk

1/4 c granulated sugar

2 tsp vanilla extract

8 ounces cream cheese

Directions:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Line the muffin pans with baking paper.

Add the pumpkin spice, salt, flour, and baking soda into a mixing bowl. Whisk until well blended.

In a separate bowl, add brown sugar, pumpkin, and sugar. Whisk until mixed.

Add the vanilla extract, eggs, and vegetable oil. Beat until well blended.

Add the flour mixture gradually, and beat every addition until well blended.

Transfer the batter to the muffin tins and spread it evenly.

Add cream cheese, vanilla extract, sugar, and egg yolk to a mixing bowl. Beat until well blended.

Add 1 tbsp of the cream cheese mixture on top of each muffin. Swirl it with a toothpick.

Place the muffins in the preheated oven and bake for about 20 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow the muffins to rest for a few minutes at room temperature.

Serve and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the fridge.

Nutrition Facts:

Amount Per Serving: CALORIES: 200 | TOTAL FAT: 10g | TRANS FAT: 0g | CHOLESTEROL: 5mg | CARBOHYDRATES: 28g | FIBER: 2g | SUGAR: 18g | PROTEIN: 3g

PUMPKIN CREAM CHEESE SWIRL MUFFINS

Rebecca Prep Time: 12 mins | Cook Time: 18 mins | Total Time: 30 mins | Yield: 18 Servings If you are looking for the best muffin recipe, then this is your lucky day! These delicious muffins… General Recipes PUMPKIN CREAM CHEESE SWIRL MUFFINS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• MUFFIN:
• 1 (15 ounces) can of pumpkin (pure pumpkin puree)
• 2 large Eggs
• 1/2 c vegetable oil
• 1 3/4 c all-purpose flour
• 1 tbsp vanilla extract
• 1 tsp baking soda
• 1/2 c packed brown sugar
• 1 tbsp pumpkin spice
• 1/2 tsp salt
• 1 c granulated sugar
• CREAM CHEESE SWIRL:
• 1 large Egg yolk
• 1/4 c granulated sugar
• 2 tsp vanilla extract
• 8 ounces cream cheese

Instructions

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Line the muffin pans with baking paper.

Add the pumpkin spice, salt, flour, and baking soda into a mixing bowl. Whisk until well blended.

In a separate bowl, add brown sugar, pumpkin, and sugar. Whisk until mixed.

Add the vanilla extract, eggs, and vegetable oil. Beat until well blended.

Add the flour mixture gradually, and beat every addition until well blended.

Transfer the batter to the muffin tins and spread it evenly.

Add cream cheese, vanilla extract, sugar, and egg yolk to a mixing bowl. Beat until well blended.

Add 1 tbsp of the cream cheese mixture on top of each muffin. Swirl it with a toothpick.

Place the muffins in the preheated oven and bake for about 20 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow the muffins to rest for a few minutes at room temperature.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then place them inside the fridge. Nutrition Facts: Amount Per Serving: CALORIES: 200 | TOTAL FAT: 10g | TRANS FAT: 0g | CHOLESTEROL: 5mg | CARBOHYDRATES: 28g | FIBER: 2g | SUGAR: 18g | PROTEIN: 3g

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 30 to 40 Servings

The frosting of these Grandma’s Brownies is more than enough to let you know that you are in for a treat! Wait until you bite your teeth into the brownies. They are moist and simply delicious. Try this recipe now!

Ingredients:

2 c all-purpose flour

½ tsp salt

3 sticks (24 tbsp) unsalted butter, room temperature

2 c granulated sugar

2 large eggs, room temperature

¾ c cocoa powder

1 tsp pure vanilla extract

1 c milk (suggest using 2% or whole)

Frosting:

1½ c granulated sugar

½ tsp salt

1 c chocolate chips (milk chocolate or semi-sweet)

6 tbsp milk (use at least 2% milkfat)

6 tbsp unsalted butter

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray to a 9×13-inch baking pan.

Add sugar and butter into a mixing bowl, then beat until well blended and smooth.

Add vanilla and eggs to the same bowl with the butter mixture, then beat until well incorporated.

In a separate bowl, add salt, cocoa powder, and flour. Whisk until well blended.

Transfer the flour mixture into the bowl with the butter mixture together with milk, then beat until well incorporated.

Pour the batter into the prepared baking pan and spread it evenly.

Place the batter inside the preheated oven and bake for 30 minutes or until a toothpick comes out clean after inserting it in the middle.

For the Frosting:

Place a saucepan on the stove over medium heat, then add the milk, granulated sugar, and butter. Bring to boil.

Remove the pan from the stove, then add the chocolate chips and salt. Stir everything until well blended.

Pour the frosting over the brownies and spread them evenly.

Let the brownies sit at room temperature for one hour. Serve!

GRANDMA’S BROWNIES

Rebecca Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 30 to 40 Servings The frosting of these Grandma’s Brownies is more than enough to let you know that you are… General Recipes GRANDMA’S BROWNIES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c all-purpose flour
• ½ tsp salt
• 3 sticks (24 tbsp) unsalted butter, room temperature
• 2 c granulated sugar
• 2 large eggs, room temperature
• ¾ c cocoa powder
• 1 tsp pure vanilla extract
• 1 c milk (suggest using 2% or whole)
• Frosting:
• 1½ c granulated sugar
• ½ tsp salt
• 1 c chocolate chips (milk chocolate or semi-sweet)
• 6 tbsp milk (use at least 2% milkfat)
• 6 tbsp unsalted butter

Instructions

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray to a 9×13-inch baking pan.

Add sugar and butter into a mixing bowl, then beat until well blended and smooth.

Add vanilla and eggs to the same bowl with the butter mixture, then beat until well incorporated.

In a separate bowl, add salt, cocoa powder, and flour. Whisk until well blended.

Transfer the flour mixture into the bowl with the butter mixture together with milk, then beat until well incorporated.

Pour the batter into the prepared baking pan and spread it evenly.

Place the batter inside the preheated oven and bake for 30 minutes or until a toothpick comes out clean after inserting it in the middle.

For the Frosting:

Place a saucepan on the stove over medium heat, then add the milk, granulated sugar, and butter. Bring to boil.

Remove the pan from the stove, then add the chocolate chips and salt. Stir everything until well blended.

Pour the frosting over the brownies and spread them evenly.

Let the brownies sit at room temperature for one hour. Serve!

Notes

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 30 to 40 Servings

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings

These delicious pancakes are the best breakfast meal ever! A very simple recipe that I am sure you can make! A big thanks to my very good friend, Louise, for sharing this recipe with me because I never would have tasted how delicious it is! Just follow these easy steps they will guide you to perfection! Serve these delicious treats with syrup, and you have yourself breakfast to remember! Have a blessed day, friends, and I hope you are all well today! Don’t forget to share this recipe with your peers as well. I am sure that you can do a lot to make this recipe even better. Enjoy!

Ingredients:

2 tablespoons vegetable oil for frying

2 Eggs

¼ c all-purpose flour

4 large russet potatoes

1 medium onion

½ teaspoon sea salt or to taste

¼ teaspoon pepper or to taste

Directions:

Slice the peeled onion and potatoes.

Add them into a food processor, then pulse until grated.

Strain the potato and onion mixture to remove most of the liquid content. Keep the potato starch and discard the liquid.

Put the potato mixture back into the bowl, then add a bit of salt, pepper, eggs, and flour. Whisk until well blended.

Place a large skillet on the stove and turn the heat to medium.

Add a bit of vegetable oil and allow it to become hot.

Spoon the potato mixture into the skillet and gently flatten it out. Cook each side for about 2 minutes or until golden brown.

Transfer onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the batter.

Serve and enjoy!

Nutrition Facts:

Serving: 100g | Calories: 362 kcal | Carbohydrates: 75g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 51mg | Potassium: 1609mg | Fiber: 5g | Sugar: 4g | Vitamin A: 119IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 4mg

CLASSIC POTATO PANCAKES

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings These delicious pancakes are the best breakfast meal ever! A very simple recipe that I am sure you can… General Recipes CLASSIC POTATO PANCAKES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons vegetable oil for frying
• 2 Eggs
• ¼ c all-purpose flour
• 4 large russet potatoes
• 1 medium onion
• ½ teaspoon sea salt or to taste
• ¼ teaspoon pepper or to taste

Instructions

Slice the peeled onion and potatoes.

Add them into a food processor, then pulse until grated.

Strain the potato and onion mixture to remove most of the liquid content. Keep the potato starch and discard the liquid.

Put the potato mixture back into the bowl, then add a bit of salt, pepper, eggs, and flour. Whisk until well blended.

Place a large skillet on the stove and turn the heat to medium.

Add a bit of vegetable oil and allow it to become hot.

Spoon the potato mixture into the skillet and gently flatten it out. Cook each side for about 2 minutes or until golden brown.

Transfer onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the batter.

Serve and enjoy!

Notes

Nutrition Facts: Serving: 100g | Calories: 362 kcal | Carbohydrates: 75g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 51mg | Potassium: 1609mg | Fiber: 5g | Sugar: 4g | Vitamin A: 119IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 4mg

I have tried plenty of enchilada recipes, but none of them would compare to this one! If you are looking for an authentic enchilada recipe, then this is it! Just follow these easy steps they will guide you to perfection!

Ingredients:

1 tbsp Vegetable Oil (I used Canola)

2 onions, chopped (about 2 c)

1-1/4 lbs. Top Sirloin Steak or Top Blade Steak

3 Garlic Cloves, minced (I doubled this because I love garlic)

1/4 c canned Pickled Jalapenos, chopped

8 oz. Monterey Jack or Mild Cheddar Cheese, shredded (I used a Mexican Blend)

3 tbsp Chili Powder

2 tsp Ground Coriander

(1) 15 oz. can of Tomato Sauce

2 tsp Ground Cumin

1 tsp Sugar

(12) 6-inch Corn Tortillas

1/2 c, Water

1/3 c Fresh Cilantro

Salt for seasoning meat

Directions:

In a mixing bowl, add 1 tsp salt, garlic, sugar, chili powder, cumin, and coriander. Whisk until well blended.

Use paper towels to pat dry the meat. Sprinkle salt and rub until well coated.

Place a Dutch oven on the stove and turn the heat to medium-high.

Add oil and allow it to become hot.

Add the meat, then sear each side for about 6 minutes or until brown. Transfer onto a clean plate.

In the same Dutch oven, add onions and sauté for about 5 minutes or until a bit caramelized.

Add the garlic mixture, then sauté for a minute until aromatic.

Add water and tomato sauce. Stir until blended and allow the mixture to boil.

Put the meat back into the pot, then toss until well-coated with the sauce.

Turn the heat down to low, then cover the pot and simmer the meat for 1.5 hours or until fork-tender.

Transfer the meat into a large bowl, then use two forks to shred it into small pieces. Set aside the sauce.

Add jalapenos, cilantro, and 1 cup of cheese into the bowl with the shredded meat. Stir until well mixed.

Add sauce to the bottom of a 13×9-inch baking dish and spread it evenly.

Cover 6 corn tortillas with a damp paper towel, then place them inside the microwave and heat for 20 seconds. Remove from the microwave. Repeat the process with the rest of the tortillas.

Add 1/3 cup of the meat mixture to the middle of each tortilla and spread it evenly, then roll it.

Arrange the tortillas into the prepared baking dish.

Add the rest of the sauce on top of the enchiladas and spread it evenly. Make sure to coat them well.

Sprinkle 1 cup of cheese on top.

Wrap everything with aluminium foil.

Place them inside the oven and bake for about 20 to 25 minutes at 350 degrees F.

Remove the foil cover, then bake for another 5 to 10 minutes or until the cheese turns golden brown.

Serve and enjoy!

AUTHENTIC BEEF ENCHILADAS

Rebecca I have tried plenty of enchilada recipes, but none of them would compare to this one! If you are looking for an authentic enchilada recipe, then this is it! Just… General Recipes AUTHENTIC BEEF ENCHILADAS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 9 voted )

Ingredients

• 1 tbsp Vegetable Oil (I used Canola)
• 2 onions, chopped (about 2 c)
• 1-1/4 lbs. Top Sirloin Steak or Top Blade Steak
• 3 Garlic Cloves, minced (I doubled this because I love garlic)
• 1/4 c canned Pickled Jalapenos, chopped
• 8 oz. Monterey Jack or Mild Cheddar Cheese, shredded (I used a Mexican Blend)
• 3 tbsp Chili Powder
• 2 tsp Ground Coriander
• (1) 15 oz. can of Tomato Sauce
• 2 tsp Ground Cumin
• 1 tsp Sugar
• (12) 6-inch Corn Tortillas
• 1/2 c, Water
• 1/3 c Fresh Cilantro
• Salt for seasoning meat

Instructions

In a mixing bowl, add 1 tsp salt, garlic, sugar, chili powder, cumin, and coriander. Whisk until well blended.

Use paper towels to pat dry the meat. Sprinkle salt and rub until well coated.

Place a Dutch oven on the stove and turn the heat to medium-high.

Add oil and allow it to become hot.

Add the meat, then sear each side for about 6 minutes or until brown. Transfer onto a clean plate.

In the same Dutch oven, add onions and sauté for about 5 minutes or until a bit caramelized.

Add the garlic mixture, then sauté for a minute until aromatic.

Add water and tomato sauce. Stir until blended and allow the mixture to boil.

Put the meat back into the pot, then toss until well-coated with the sauce.

Turn the heat down to low, then cover the pot and simmer the meat for 1.5 hours or until fork-tender.

Transfer the meat into a large bowl, then use two forks to shred it into small pieces. Set aside the sauce.

Add jalapenos, cilantro, and 1 cup of cheese into the bowl with the shredded meat. Stir until well mixed.

Add sauce to the bottom of a 13×9-inch baking dish and spread it evenly.

Cover 6 corn tortillas with a damp paper towel, then place them inside the microwave and heat for 20 seconds. Remove from the microwave. Repeat the process with the rest of the tortillas.

Add 1/3 cup of the meat mixture to the middle of each tortilla and spread it evenly, then roll it.

Arrange the tortillas into the prepared baking dish.

Add the rest of the sauce on top of the enchiladas and spread it evenly. Make sure to coat them well.

Sprinkle 1 cup of cheese on top.

Wrap everything with aluminium foil.

Place them inside the oven and bake for about 20 to 25 minutes at 350 degrees F.

Remove the foil cover, then bake for another 5 to 10 minutes or until the cheese turns golden brown.

Serve and enjoy!