General Recipes

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 9 Servings

This awesome cornbread will surely make your day extra special! Try this recipe now and prepare to be amazed. Enjoy!

Ingredients:

½ c butter

⅔ c white sugar

2 large eggs

1 c buttermilk

½ tsp baking soda

1 c cornmeal

1 c all-purpose flour

¼ tsp salt

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 375 degrees F.

Step 2: Apply cooking spray in an 8-inch cake pan.

Step 3: Place a large skillet on the stove and turn the heat to medium.

Step 4: Add butter and allow it to melt.

Step 5: Add sugar and stir until well blended.

Step 6: Add eggs right away and beat until well mixed.

Step 7: In a small mixing bowl, add baking soda and buttermilk. Stir until well mixed, then pour it into the pan. Stir until well mixed.

Step 8: Add the flour, cornmeal, and salt. Stir until well mixed.

Step 9: Remove from the heat and transfer the batter into the greased pan, then spread it evenly.

Step 10: Place it inside the preheated oven and bake for about 40 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 11: Serve and enjoy!

Nutrition Facts:

Calories: 284.3 | Protein: 4.8g 10% | Carbohydrates: 39.1g 13% | Dietary Fiber: 1g 4% | Sugars: 16.6g | Fat: 12.2g 19% | Saturated Fat: 7.1g 35% | Cholesterol: 59mg 20% | Vitamin A Iu: 413.5IU 8% | Niacin Equivalents: 2.5mg 19% | Vitamin B6: 0.1mg 4% | Vitamin C: 0.3mg 1% | Folate: 63.5mcg 16% | Calcium: 45.3mg 5% | Iron: 1.5mg 8% | Magnesium: 13mg 5% | Potassium: 98mg 3% | Sodium: 317.8mg 13% | Thiamin: 0.2mg 23% | Calories From Fat: 110.1

GRANDMOTHER’S BUTTERMILK CORNBREAD

Rebecca Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 9 Servings This awesome cornbread will surely make your day extra special! Try this recipe now and prepare to be… General Recipes GRANDMOTHER’S BUTTERMILK CORNBREAD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ c butter
• ⅔ c white sugar
• 2 large eggs
• 1 c buttermilk
• ½ tsp baking soda
• 1 c cornmeal
• 1 c all-purpose flour
• ¼ tsp salt

Instructions

Step 1: Prepare the oven and preheat to 175 degrees C or 375 degrees F.

Step 2: Apply cooking spray in an 8-inch cake pan.

Step 3: Place a large skillet on the stove and turn the heat to medium.

Step 4: Add butter and allow it to melt.

Step 5: Add sugar and stir until well blended.

Step 6: Add eggs right away and beat until well mixed.

Step 7: In a small mixing bowl, add baking soda and buttermilk. Stir until well mixed, then pour it into the pan. Stir until well mixed.

Step 8: Add the flour, cornmeal, and salt. Stir until well mixed.

Step 9: Remove from the heat and transfer the batter into the greased pan, then spread it evenly.

Step 10: Place it inside the preheated oven and bake for about 40 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 11: Serve and enjoy!

 

Notes

Nutrition Facts: Calories: 284.3 | Protein: 4.8g 10% | Carbohydrates: 39.1g 13% | Dietary Fiber: 1g 4% | Sugars: 16.6g | Fat: 12.2g 19% | Saturated Fat: 7.1g 35% | Cholesterol: 59mg 20% | Vitamin A Iu: 413.5IU 8% | Niacin Equivalents: 2.5mg 19% | Vitamin B6: 0.1mg 4% | Vitamin C: 0.3mg 1% | Folate: 63.5mcg 16% | Calcium: 45.3mg 5% | Iron: 1.5mg 8% | Magnesium: 13mg 5% | Potassium: 98mg 3% | Sodium: 317.8mg 13% | Thiamin: 0.2mg 23% | Calories From Fat: 110.1

These heavenly treats will surely light up your day! Surprise your kids with the amazing taste of these Chocolate Custard Horns! Oh, man, you are so in for a treat! Feel free to tweak the recipe a little if you want. Have a beautiful day, friends and I hope you all love and appreciate this very simple recipe today. Enjoy!

Ingredients:

Chocolate Custard Horns

1 sheet puff pastry

egg, beaten

2 bars chocolate

Chocolate Custard

2 Egg yolks

20 grams of sugar

15 grams of flour

200 c milk

1 bar chocolate

10 grams unsweetened cocoa

Directions:

To Make the Chocolate Custard Horns:

Step 1: Slice into 1/3-inch cuts the thawed pastry sheets.

Step 2: Wrap each cut around overlapping each other.

Step 3: Brush each with egg wash.

Step 4: Place them inside the oven and bake at 400 degrees F or 200 degrees C for about 15 minutes.

Step 5: Place 2 chocolate bars inside the microwave and heat until melted completely.

Step 6: Pipe each pastry horn with chocolate mustard.

Step 7: Dip each filled pastry horn into the melted chocolate and place them onto parchment paper.

To Make the Chocolate Custard:

Step 1: In a medium mixing bowl, add 20 grams of sugar and 2 egg yolks. Whisk until well mixed.

Step 2: Add unsweetened cocoa and flour. Whisk until well combined.

Step 3: Add the milk gradually and beat every addition.

Step 4: Cover the bowl with plastic wrap and place it inside the microwave. Heat for about 2 minutes.

Step 5: Add the chocolate and whisk until well blended.

Step 6: Place it inside the microwave and heat it for 2 minutes.

Step 7: Remove from the microwave and allow it to cool at room temperature.

Step 8: Place it inside the fridge to cool further.

CHOCOLATE CUSTARD HORNS

Rebecca These heavenly treats will surely light up your day! Surprise your kids with the amazing taste of these Chocolate Custard Horns! Oh, man, you are so in for a treat!… General Recipes CHOCOLATE CUSTARD HORNS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chocolate Custard Horns
• 1 sheet puff pastry
• egg, beaten
• 2 bars chocolate
• Chocolate Custard
• 2 Egg yolks
• 20 grams of sugar
• 15 grams of flour
• 200 c milk
• 1 bar chocolate
• 10 grams unsweetened cocoa

Instructions

To Make the Chocolate Custard Horns:

Step 1: Slice into 1/3-inch cuts the thawed pastry sheets.

Step 2: Wrap each cut around overlapping each other.

Step 3: Brush each with egg wash.

Step 4: Place them inside the oven and bake at 400 degrees F or 200 degrees C for about 15 minutes.

Step 5: Place 2 chocolate bars inside the microwave and heat until melted completely.

Step 6: Pipe each pastry horn with chocolate mustard.

Step 7: Dip each filled pastry horn into the melted chocolate and place them onto parchment paper.

To Make the Chocolate Custard:

Step 1: In a medium mixing bowl, add 20 grams of sugar and 2 egg yolks. Whisk until well mixed.

Step 2: Add unsweetened cocoa and flour. Whisk until well combined.

Step 3: Add the milk gradually and beat every addition.

Step 4: Cover the bowl with plastic wrap and place it inside the microwave. Heat for about 2 minutes.

Step 5: Add the chocolate and whisk until well blended.

Step 6: Place it inside the microwave and heat it for 2 minutes.

Step 7: Remove from the microwave and allow it to cool at room temperature.

Step 8: Place it inside the fridge to cool further.

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 28 Servings

You will surely love these heavenly Cream Puffs! Try it the next time you want to serve snacks. Enjoy!

Ingredients:

Ingredients for Choux Pastry:

1/2 c water

1/2 c whole milk

8 tablespoons unsalted butter

1 teaspoon granulated sugar

1/4 teaspoon salt

1 c all-purpose flour measured correctly

4 Eggs (large), room temperature

Ingredients for Cream Filling and Garnish:

2 c heavy whipping cream chilled

4 tablespoons granulated sugar

1 teaspoon vanilla extract

28 raspberries optional

1 tablespoon powdered sugar to garnish

Directions:

Step 1: Prepare the oven and preheat to 220 degrees C or 425 degrees F.

Step 2: Line with parchment paper a baking sheet.

Step 3: Place a medium saucepan on the stove. Add the milk, water, butter, salt, and sugar. Turn the heat to medium and allow the mixture to boil.

Step 4: Add 1 cup of flour and stir until well combined.

Step 5: Stir for about 2 minutes or until smooth ball forms.

Step 6: Put the dough into a large mixing bowl and beat for about a minute.

Step 7: Add eggs gradually and beat every addition.

Step 8: Transfer the mixture into a piping bag. Pipe 28 puffs out of the dough.

Step 9: Place them inside the preheated oven and bake for about 10 minutes or until done.

Step 10: Turn the heat down to 325 degrees F and bake for another 20 minutes or until done.

Step 11: Remove from the oven and allow them to cool on a wire rack.

To Make Whipped Cream:

Step 1: Add heavy cream, vanilla extract, and sugar into a large mixing bowl. Beat until stiff peaks form for about 2 minutes.

Step 2: Move the mixture into a piping bag.

Step 3: Fill each cooled cream puff with cream.

Step 4: Sprinkle powdered sugar over each puff.

Step 5: Serve and enjoy!

Nutrition Facts:

Calories 125 | Calories from Fat 90 | Fat 10g 15% | Saturated Fat 6g 38% | Cholesterol 55mg 18% | Sodium 38mg 2% | Potassium 34mg 1% | Carbohydrates 6g 2% | Sugar 2g 2% | Protein 1g 2% | Vitamin A 390IU 8% | Vitamin C 0.7mg 1% | Calcium 22mg 2% | Iron 0.3mg 2%

CREAM PUFFS RECIPE

Rebecca Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 28 Servings You will surely love these heavenly Cream Puffs! Try it the next time you want to serve snacks. Enjoy!… General Recipes CREAM PUFFS RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Ingredients for Choux Pastry:
• 1/2 c water
• 1/2 c whole milk
• 8 tablespoons unsalted butter
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 1 c all-purpose flour measured correctly
• 4 Eggs (large), room temperature
• Ingredients for Cream Filling and Garnish:
• 2 c heavy whipping cream chilled
• 4 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 28 raspberries optional
• 1 tablespoon powdered sugar to garnish

Instructions

Step 1: Prepare the oven and preheat to 220 degrees C or 425 degrees F.

Step 2: Line with parchment paper a baking sheet.

Step 3: Place a medium saucepan on the stove. Add the milk, water, butter, salt, and sugar. Turn the heat to medium and allow the mixture to boil.

Step 4: Add 1 cup of flour and stir until well combined.

Step 5: Stir for about 2 minutes or until smooth ball forms.

Step 6: Put the dough into a large mixing bowl and beat for about a minute.

Step 7: Add eggs gradually and beat every addition.

Step 8: Transfer the mixture into a piping bag. Pipe 28 puffs out of the dough.

Step 9: Place them inside the preheated oven and bake for about 10 minutes or until done.

Step 10: Turn the heat down to 325 degrees F and bake for another 20 minutes or until done.

Step 11: Remove from the oven and allow them to cool on a wire rack.

To Make Whipped Cream:

Step 1: Add heavy cream, vanilla extract, and sugar into a large mixing bowl. Beat until stiff peaks form for about 2 minutes.

Step 2: Move the mixture into a piping bag.

Step 3: Fill each cooled cream puff with cream.

Step 4: Sprinkle powdered sugar over each puff.

Step 5: Serve and enjoy!

 

Notes

Nutrition Facts: Calories 125 | Calories from Fat 90 | Fat 10g 15% | Saturated Fat 6g 38% | Cholesterol 55mg 18% | Sodium 38mg 2% | Potassium 34mg 1% | Carbohydrates 6g 2% | Sugar 2g 2% | Protein 1g 2% | Vitamin A 390IU 8% | Vitamin C 0.7mg 1% | Calcium 22mg 2% | Iron 0.3mg 2%

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4

Succulent pork chops coated in a lusciously sticky honey garlic sauce. This is the best pork chop I’ve made and one of the most requested meals at home!

Everyone is crazy about this tender, incredibly juicy, and flavorful pork chops smothered in honey garlic sauce that’s baked to perfection! If you have not tried this, you should soon! This will surely change how you look at your usual pork chops.

Ingredients

2 tbsp olive oil

1 tbsp butter

4 (4 oz. each) bone-in pork chops, fat trimmed

4 cloves garlic minced

2 tbsp honey

2 tbsp low sodium soy sauce

1 tbsp no-salt ketchup

1/2 tbsp sweet chilli sauce

1/2 tsp dried oregano

chopped fresh parsley, for garnish

How to make Honey Garlic Baked Pork Chops

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: Whisk the honey, garlic, soy sauce, ketchup, chilli sauce, and oregano in a small mixing bowl until well combined.

Step 3: In a large bowl, place the pork chops, then pour the sauce over. Mix until the pork chops are coated.

Step 4: In an oven-safe 12-inch skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet along with the sauce and sear the chops for about 2 minutes on each side until just browned.

Step 5: When done, remove the skillet from the heat. Add the butter to the chops and transfer them to the preheated oven. Bake for about 15 to 18 minutes or until the internal temperature of meat reached 160 degrees F.

Step 6: Take the chops from the oven when done and transfer them to a serving plate. Then, spoon the sauce over the pork chops. Serve garnished with parsley. Enjoy!

Notes:

HONEY GARLIC PORK CHOPS ON THE GRILL:

For basting, set aside 2 tbsp of the honey garlic sauce.

In the rest of the honey garlic sauce mixture, coat the pork chops.

On a greased grill, place the chops. Close the lid of the grill and cook the chops for about 5 minutes on each side over medium-high heat, basting the chops twice as it cooks.

TO MAKE AHEAD:

In a large Ziploc bag, put the pork chops and the honey garlic sauce. Seal the bag, then rub the sauce around. Put the bag in the fridge to marinate the chops for up to 8 hours.

When ready to cook, remove the chops from the fridge and set them on the counter for at least 10 minutes.

TO FREEZE:

In a large Ziploc bag, place the pork chops and the honey garlic sauce. Seal the bag tightly, then place it in the freezer.

Take the bag from the freezer the night before when ready to make the Honey Garlic Baked Pork Chops and thaw in the fridge.

WW FREESTYLE POINTS: 9

Nutrition Facts:

Amount Per Serving: Calories 425 | Calories from Fat 225 | Fat 25g38% | Saturated Fat 7g35% | Cholesterol 124mg41% | Sodium 441mg18% | Potassium 619mg18% | Carbohydrates 12g4% | Fiber 0g0% | Sugar 10g11% | Protein 35g70% | Vitamin A 105IU2% | Vitamin C 0.9mg1% | Calcium 42mg4% | Iron 1.4mg8%

HONEY GARLIC BAKED PORK CHOPS

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 4 Succulent pork chops coated in a lusciously sticky honey garlic sauce. This is the best pork chop I’ve made… General Recipes HONEY GARLIC BAKED PORK CHOPS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp olive oil
• 1 tbsp butter
• 4 (4 oz. each) bone-in pork chops, fat trimmed
• 4 cloves garlic minced
• 2 tbsp honey
• 2 tbsp low sodium soy sauce
• 1 tbsp no-salt ketchup
• 1/2 tbsp sweet chilli sauce
• 1/2 tsp dried oregano
• chopped fresh parsley, for garnish

Instructions

How to make Honey Garlic Baked Pork Chops

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: Whisk the honey, garlic, soy sauce, ketchup, chilli sauce, and oregano in a small mixing bowl until well combined.

Step 3: In a large bowl, place the pork chops, then pour the sauce over. Mix until the pork chops are coated.

Step 4: In an oven-safe 12-inch skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet along with the sauce and sear the chops for about 2 minutes on each side until just browned.

Step 5: When done, remove the skillet from the heat. Add the butter to the chops and transfer them to the preheated oven. Bake for about 15 to 18 minutes or until the internal temperature of meat reached 160 degrees F.

Step 6: Take the chops from the oven when done and transfer them to a serving plate. Then, spoon the sauce over the pork chops. Serve garnished with parsley. Enjoy!

 

Notes

HONEY GARLIC PORK CHOPS ON THE GRILL: For basting, set aside 2 tbsp of the honey garlic sauce. In the rest of the honey garlic sauce mixture, coat the pork chops. On a greased grill, place the chops. Close the lid of the grill and cook the chops for about 5 minutes on each side over medium-high heat, basting the chops twice as it cooks. TO MAKE AHEAD: In a large Ziploc bag, put the pork chops and the honey garlic sauce. Seal the bag, then rub the sauce around. Put the bag in the fridge to marinate the chops for up to 8 hours. When ready to cook, remove the chops from the fridge and set them on the counter for at least 10 minutes. TO FREEZE: In a large Ziploc bag, place the pork chops and the honey garlic sauce. Seal the bag tightly, then place it in the freezer. Take the bag from the freezer the night before when ready to make the Honey Garlic Baked Pork Chops and thaw in the fridge. WW FREESTYLE POINTS: 9 Nutrition Facts: Amount Per Serving: Calories 425 | Calories from Fat 225 | Fat 25g38% | Saturated Fat 7g35% | Cholesterol 124mg41% | Sodium 441mg18% | Potassium 619mg18% | Carbohydrates 12g4% | Fiber 0g0% | Sugar 10g11% | Protein 35g70% | Vitamin A 105IU2% | Vitamin C 0.9mg1% | Calcium 42mg4% | Iron 1.4mg8%

Prep Time: 5 mins | Cook Time: 23 mins | Total Time: 28 mins | Servings: 6

This one-skillet meal has all the flavours you adore in a stuffed pepper all ready in less than thirty minutes! Make this filling and oh so delicious dish without the hassle in just one pan in a breeze.

Lately, I have been obsessing with one-skillet meals. They are so easy and quick to throw together, not to mention fewer dishes! The school has already begun, and busy days are ahead. It’s time to bring back recipes that we can whip up in minutes. This Ground Beef Stuffed Pepper Skillet has been one of my go-to and favourites for a season like this. It’s a simple dish made with only a few ingredients yet filling and crazy delicious! A certified family-approved meal!

Ingredients

1/2 onion, diced

3 cloves garlic, minced

1 pound ground beef

1/2 c. red bell pepper

1/2 c. green bell pepper

14.5 ounces diced tomatoes

3/4 c. white rice, I use Jasmine

2 c. beef broth

1 tablespoon parsley

2 tablespoons tomato paste

1 teaspoon Italian seasoning

1 1/2 c. cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

How to make Ground Beef Stuffed Pepper Skillet

Step 1: In a skillet, cook the ground beef and onion over medium heat until the meat is completely cooked and browned, breaking the ground beef into pieces. When done, drain and discard any fat.

Step 2: Return the skillet over the heat. Add the bell peppers to the skillet along with the diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt, and pepper. Mix well until combined, then bring the mixture to a boil.

Step 3: Decrease the heat to a simmer, then put the lid on and cook for approximately 18 minutes until the rice is completely cooked. Using a fork, fluff the rice, then top with shredded cheese. Replace the lid and allow the cheese to melt over low heat. When done, serve garnished with fresh parsley. Enjoy!

Nutrition Facts:

Calories: 426kcal | Carbohydrates: 26g | Protein: 24g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 766mg | Potassium: 585mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1423IU | Vitamin C: 38mg | Calcium: 247mg | Iron: 3mg

GROUND BEEF STUFFED PEPPER SKILLET

Rebecca Prep Time: 5 mins | Cook Time: 23 mins | Total Time: 28 mins | Servings: 6 This one-skillet meal has all the flavours you adore in a stuffed pepper all ready in less than thirty minutes!… General Recipes GROUND BEEF STUFFED PEPPER SKILLET European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 pound ground beef
• 1/2 c. red bell pepper
• 1/2 c. green bell pepper
• 14.5 ounces diced tomatoes
• 3/4 c. white rice, I use Jasmine
• 2 c. beef broth
• 1 tablespoon parsley
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 1/2 c. cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

How to make Ground Beef Stuffed Pepper Skillet

Step 1: In a skillet, cook the ground beef and onion over medium heat until the meat is completely cooked and browned, breaking the ground beef into pieces. When done, drain and discard any fat.

Step 2: Return the skillet over the heat. Add the bell peppers to the skillet along with the diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt, and pepper. Mix well until combined, then bring the mixture to a boil.

Step 3: Decrease the heat to a simmer, then put the lid on and cook for approximately 18 minutes until the rice is completely cooked. Using a fork, fluff the rice, then top with shredded cheese. Replace the lid and allow the cheese to melt over low heat. When done, serve garnished with fresh parsley. Enjoy!

 

Notes

Nutrition Facts: Calories: 426kcal | Carbohydrates: 26g | Protein: 24g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 766mg | Potassium: 585mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1423IU | Vitamin C: 38mg | Calcium: 247mg | Iron: 3mg

Prep Time: 9 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 4

This Pressure Cooker Chicken and Rice is one of the best dinners my family had this week. It’s quick to prep using only a few simple ingredients and ready in less than twenty minutes. This is a superfood with chicken, rice, and vegetables.

If you are always looking for a great recipe that you can easily and quickly make in minutes, this delicious chicken and rice is your best option. This tasty dish is packed with amazing flavour, great texture, and more. A must-try recipe and for keeps!

Ingredients

2 tablespoons olive oil

1 cup white rice not instant, we use long-grain white rice

1 pound chicken boneless, skinless breasts or thighs cut into cubes

1 cup mixed vegetables frozen

1 can cream of chicken soup

1/2 onions diced

2 cups chicken broth could use water

1/2 cup cheese cheddar, shredded

1 teaspoon garlic salt

pinch pepper

How to Make Pressure Cooker Chicken and Rice

Step 1: Into the Instant Pot with olive oil, place the cubed chicken pieces and diced onions. Set the IP to saute and cook until the chicken is cooked on the outside. When done, turn off the pot.

Step 2: Sprinkle the pieces of chicken and onions with seasonings, then add the cream of chicken soup along with frozen vegetables, and broth. Stir well until all the lumps are smoothed out.

Step 3: On top, sprinkle the rice. DO NOT STIR!

Step 4: Cover the Instant Pot, then close the steam valve. Set the IP to manual and cook for 9 minutes on high pressure. For a bit softer rice, you can cook until 10 minutes.

Step 5: When done, allow the IP to naturally release the pressure for 3 minutes before allowing the remaining steam to evaporate. Now, lift the lid very carefully, then add the cheeses, stirring until melted. Alternately, you can serve the chicken and rice topped with cheese. Enjoy!

Nutrition Facts:

Amount Per Serving (4 ounces), Calories 528 | Calories from Fat 171 | Fat 19g29% | Saturated Fat 6g38% | Cholesterol 93mg31% | Sodium 1209mg53% | Potassium 743mg21% | Carbohydrates 51g17% | Fiber 2g8% | Sugar 1g1% | Protein 35g70% | Vitamin A 2625IU53% | Vitamin C 15.3mg19% | Calcium 153mg15% | Iron 2.4mg13%

PRESSURE COOKER CHICKEN AND RICE

Rebecca Prep Time: 9 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 4 This Pressure Cooker Chicken and Rice is one of the best dinners my family had this week. It’s quick to… General Recipes PRESSURE COOKER CHICKEN AND RICE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons olive oil
• 1 cup white rice not instant, we use long-grain white rice
• 1 pound chicken boneless, skinless breasts or thighs cut into cubes
• 1 cup mixed vegetables frozen
• 1 can cream of chicken soup
• 1/2 onions diced
• 2 cups chicken broth could use water
• 1/2 cup cheese cheddar, shredded
• 1 teaspoon garlic salt
• pinch pepper

Instructions

How to Make Pressure Cooker Chicken and Rice

Step 1: Into the Instant Pot with olive oil, place the cubed chicken pieces and diced onions. Set the IP to saute and cook until the chicken is cooked on the outside. When done, turn off the pot.

Step 2: Sprinkle the pieces of chicken and onions with seasonings, then add the cream of chicken soup along with frozen vegetables, and broth. Stir well until all the lumps are smoothed out.

Step 3: On top, sprinkle the rice. DO NOT STIR!

Step 4: Cover the Instant Pot, then close the steam valve. Set the IP to manual and cook for 9 minutes on high pressure. For a bit softer rice, you can cook until 10 minutes.

Step 5: When done, allow the IP to naturally release the pressure for 3 minutes before allowing the remaining steam to evaporate. Now, lift the lid very carefully, then add the cheeses, stirring until melted. Alternately, you can serve the chicken and rice topped with cheese. Enjoy!

 

Notes

Nutrition Facts: Amount Per Serving (4 ounces), Calories 528 | Calories from Fat 171 | Fat 19g29% | Saturated Fat 6g38% | Cholesterol 93mg31% | Sodium 1209mg53% | Potassium 743mg21% | Carbohydrates 51g17% | Fiber 2g8% | Sugar 1g1% | Protein 35g70% | Vitamin A 2625IU53% | Vitamin C 15.3mg19% | Calcium 153mg15% | Iron 2.4mg13%

Prep Time: 20 mins | Cook Time: 8 mins | Total Time: 28 mins | Yield: 12 Servings

I have found the love of my life! These Herb Buttermilk Biscuits are simply the best. I am so glad that I found this 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! Invite your friends over and enjoy these heavenly treats! Have the most wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

¾ c buttermilk

1 tbsp dried basil

⅓ c unsalted butter softened

1 tsp kelp powder

1 tbsp dried parsley

2 c sifted all-purpose flour

1 ½ tsp dried savoury

1 tbsp baking powder

1 ½ tsp white sugar

1 ½ tsp dried thyme

1 pinch salt

Directions:

Prepare the oven and preheat to 225 degrees C or 450 degrees F.

In a large mixing bowl, add flour, savoury, baking powder, basil, parsley, kelp, thyme, salt, and sugar. Stir until well mixed.

Add butter and stir until well mixed. It should look like coarse crumbs.

Gradually drizzle the buttermilk on top of the flour mixture. Stir until well mixed.

Sprinkle flour onto a flat surface, then place the dough on it.

Knead the dough a few times, then slice it into 3/4-inch-thick cuts.

Arrange the biscuits onto a baking sheet. Make sure to leave a space between each biscuit

Place the baking sheet inside the preheated oven and bake the biscuits for 8 minutes or until they turn golden brown.

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

Serve and enjoy!

Nutrition Facts:

Calories: 132.5 | Protein: 2.9g6 % | Carbohydrates: 18g6 % | Dietary Fiber: 0.8g3 % | Sugars: 1.3g | Fat: 5.5g8 % | Saturated Fat: 3.4g17 % | Cholesterol: 14.2mg5 % | Vitamin A Iu: 211.6IU4 % | Niacin Equivalents: 1.8mg14 % | Vitamin C: 0.5mg1 % | Folate: 39.8mcg10 % | Calcium: 104.2mg10 % | Iron: 1.6mg9 % | Magnesium: 8mg3 % | Potassium: 63mg2 % | Sodium: 160.2mg6 % | Thiamin: 0.2mg17 % | Calories From Fat: 49.4

HERB BUTTERMILK BISCUITS

Rebecca Prep Time: 20 mins | Cook Time: 8 mins | Total Time: 28 mins | Yield: 12 Servings I have found the love of my life! These Herb Buttermilk Biscuits are simply the best. I am so… General Recipes HERB BUTTERMILK BISCUITS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ¾ c buttermilk
• 1 tbsp dried basil
• ⅓ c unsalted butter softened
• 1 tsp kelp powder
• 1 tbsp dried parsley
• 2 c sifted all-purpose flour
• 1 ½ tsp dried savoury
• 1 tbsp baking powder
• 1 ½ tsp white sugar
• 1 ½ tsp dried thyme
• 1 pinch salt

Instructions

Prepare the oven and preheat to 225 degrees C or 450 degrees F.

In a large mixing bowl, add flour, savoury, baking powder, basil, parsley, kelp, thyme, salt, and sugar. Stir until well mixed.

Add butter and stir until well mixed. It should look like coarse crumbs.

Gradually drizzle the buttermilk on top of the flour mixture. Stir until well mixed.

Sprinkle flour onto a flat surface, then place the dough on it.

Knead the dough a few times, then slice it into 3/4-inch-thick cuts.

Arrange the biscuits onto a baking sheet. Make sure to leave a space between each biscuit

Place the baking sheet inside the preheated oven and bake the biscuits for 8 minutes or until they turn golden brown.

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

Serve and enjoy!

 

Notes

Nutrition Facts: Calories: 132.5 | Protein: 2.9g6 % | Carbohydrates: 18g6 % | Dietary Fiber: 0.8g3 % | Sugars: 1.3g | Fat: 5.5g8 % | Saturated Fat: 3.4g17 % | Cholesterol: 14.2mg5 % | Vitamin A Iu: 211.6IU4 % | Niacin Equivalents: 1.8mg14 % | Vitamin C: 0.5mg1 % | Folate: 39.8mcg10 % | Calcium: 104.2mg10 % | Iron: 1.6mg9 % | Magnesium: 8mg3 % | Potassium: 63mg2 % | Sodium: 160.2mg6 % | Thiamin: 0.2mg17 % | Calories From Fat: 49.4

Yield: 24 Servings

These delicious little treats will surely make your day extra special! Serve these delicious cookies with your favourite cup of coffee, and you have yourself a snack to remember! Oh, man, I am so excited for you! Try this recipe now and prepare to fall in love! Feel free to tweak this recipe to your liking. I know that you can do a lot to make this very simple recipe even better! Anyway, I hope you all love and appreciate this recipe today. A big thanks to my sister, Anna, for recommending this to me. Now, I get to share it with you as well. How awesome is that? Have a wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1 tsp vanilla extract

2 ¾ c all-purpose flour

2 Eggs

1 c semisweet chocolate chips

1 c peanut butter

¼ c cornstarch

½ tsp baking powder

1 c butter, softened

1 ½ c packed brown sugar

2 ¾ c all-purpose flour

1 tsp baking soda

¾ tsp salt

1 tsp vanilla extract

Directions:

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

In a mixing bowl, add butter and brown sugar. Beat until well mixed.

Add peanut butter, vanilla, and eggs. Beat until well mixed.

Add cornstarch, flour, baking powder, baking soda, and salt. Beat until well mixed.

Add the chocolate chips and stir until well mixed.

Form the mixture into small balls. Arrange them onto cookie sheets. Make sure to leave a space between each, then gently press to flatten them.

Place them inside the preheated oven and bake for about 10 minutes or until done.

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

Serve and enjoy!

Note:

Place any leftovers in an airtight container.

Nutrition Facts:

Calories: 280.6 | Protein: 5.1g10 % | Carbohydrates: 32.2g10 % | Dietary Fiber: 1.5g6 % | Sugars: 18.2g | Fat: 15.7g24 % | Saturated Fat: 7.4g37 % | Cholesterol: 35.8mg12 % | Vitamin A Iu: 256.7IU5 % | Niacin Equivalents: 3.3mg25 % | Vitamin B6: 0.1mg5 % | Folate: 37.5mcg9 % | Calcium: 30.6mg3 % | Iron: 1.3mg7 % | Magnesium: 29.8mg11 % | Potassium: 137.1mg4 % | Sodium: 250mg10 % | Thiamin: 0.1mg13 % | Calories From Fat: 141.7

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN

Rebecca Yield: 24 Servings These delicious little treats will surely make your day extra special! Serve these delicious cookies with your favourite cup of coffee, and you have yourself a snack to… General Recipes PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp vanilla extract
• 2 ¾ c all-purpose flour
• 2 Eggs
• 1 c semisweet chocolate chips
• 1 c peanut butter
• ¼ c cornstarch
• ½ tsp baking powder
• 1 c butter, softened
• 1 ½ c packed brown sugar
• 2 ¾ c all-purpose flour
• 1 tsp baking soda
• ¾ tsp salt
• 1 tsp vanilla extract

Instructions

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

In a mixing bowl, add butter and brown sugar. Beat until well mixed.

Add peanut butter, vanilla, and eggs. Beat until well mixed.

Add cornstarch, flour, baking powder, baking soda, and salt. Beat until well mixed.

Add the chocolate chips and stir until well mixed.

Form the mixture into small balls. Arrange them onto cookie sheets. Make sure to leave a space between each, then gently press to flatten them.

Place them inside the preheated oven and bake for about 10 minutes or until done.

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

Serve and enjoy!

 

Notes

Place any leftovers in an airtight container. Nutrition Facts: Calories: 280.6 | Protein: 5.1g10 % | Carbohydrates: 32.2g10 % | Dietary Fiber: 1.5g6 % | Sugars: 18.2g | Fat: 15.7g24 % | Saturated Fat: 7.4g37 % | Cholesterol: 35.8mg12 % | Vitamin A Iu: 256.7IU5 % | Niacin Equivalents: 3.3mg25 % | Vitamin B6: 0.1mg5 % | Folate: 37.5mcg9 % | Calcium: 30.6mg3 % | Iron: 1.3mg7 % | Magnesium: 29.8mg11 % | Potassium: 137.1mg4 % | Sodium: 250mg10 % | Thiamin: 0.1mg13 % | Calories From Fat: 141.7

Yield: 12 Servings

I have tried a lot of cobblers in my life but nothing can ever replace this very simple yet delicious version of it by my grandma. She was a very skilled cook. I learned a lot from her including this! Oh, man, you have to give this one a try, I’m telling you! 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! As perfect as this recipe already is, feel free to add more ingredients to it if you prefer. Okay, enough with the long introduction. It is time to go to your kitchen and start prepping. Have the most wonderful day, friends, and I hope you all love and appreciate this recipe today. Enjoy!

Ingredients:

1 c all-purpose flour

1 tsp baking powder

1 (21 ounces) can cherry pie filling

1 c milk

1 c white sugar

½ c butter

Directions:

Prepare the oven and preheat to 135 degrees C or 275 degrees F.

Add butter into a 9×13-inch baking dish, then place it inside the oven and allow the butter to melt.

Add flour, baking powder, and sugar into a mixing bowl. Whisk until well mixed.

Add milk and stir until well blended.

Remove the baking dish with melted butter from the oven, then add the flour mixture and fruit to it. Make sure not to stir.

Turn the heat of the oven to about 350 degrees F or 175 degrees C.

Place the cobbler inside the oven and bake for an hour or until the top turns golden brown.

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

Serve and enjoy!

Nutrition Facts:

Calories: 237.6 | Protein: 2g4 % | Carbohydrates: 39.6g13 % | Dietary Fiber: 0.6g2 % | Sugars: 17.6g | Fat: 8.2g13 % | Saturated Fat: 5.1g26 % | Cholesterol: 22mg7 % | Vitamin A Iu: 376.4IU8 % | Niacin Equivalents: 1.1mg8 % | Vitamin C: 1.8mg3 % | Folate: 22.3mcg6 % | Calcium: 55.8mg6 % | Iron: 0.7mg4 % | Magnesium: 8.3mg3 % | Potassium: 96.4mg3 % | Sodium: 112.6mg5 % | Thiamin: 0.1mg10 % | Calories From Fat: 73.9

GRANDMA’S BEST OLD-FASHIONED COBBLER

Rebecca Yield: 12 Servings I have tried a lot of cobblers in my life but nothing can ever replace this very simple yet delicious version of it by my grandma. She was… General Recipes GRANDMA’S BEST OLD-FASHIONED COBBLER European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c all-purpose flour
• 1 tsp baking powder
• 1 (21 ounces) can cherry pie filling
• 1 c milk
• 1 c white sugar
• ½ c butter

Instructions

Prepare the oven and preheat to 135 degrees C or 275 degrees F.

Add butter into a 9×13-inch baking dish, then place it inside the oven and allow the butter to melt.

Add flour, baking powder, and sugar into a mixing bowl. Whisk until well mixed.

Add milk and stir until well blended.

Remove the baking dish with melted butter from the oven, then add the flour mixture and fruit to it. Make sure not to stir.

Turn the heat of the oven to about 350 degrees F or 175 degrees C.

Place the cobbler inside the oven and bake for an hour or until the top turns golden brown.

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

Serve and enjoy!

Notes

Nutrition Facts: Calories: 237.6 | Protein: 2g4 % | Carbohydrates: 39.6g13 % | Dietary Fiber: 0.6g2 % | Sugars: 17.6g | Fat: 8.2g13 % | Saturated Fat: 5.1g26 % | Cholesterol: 22mg7 % | Vitamin A Iu: 376.4IU8 % | Niacin Equivalents: 1.1mg8 % | Vitamin C: 1.8mg3 % | Folate: 22.3mcg6 % | Calcium: 55.8mg6 % | Iron: 0.7mg4 % | Magnesium: 8.3mg3 % | Potassium: 96.4mg3 % | Sodium: 112.6mg5 % | Thiamin: 0.1mg10 % | Calories From Fat: 73.9

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

Simple, easy, and delicious! These three words best describe these spectacular Sweet and Spicy Glazed Chicken Thighs! Serve these bad boys over rice and you have yourself a meal to remember! I have listed everything you will be needing so you just have to follow them step by step and you are good to go! This recipe kind of reminds me of the Filipino Chicken Adobo. So if you love chicken adobo, I’m sure you’re going to love this one as well! Anyway, have a great day, friends. I hope you are all well today. Don’t forget to share this recipe with your family as well. I am certain that they are going to love it. Enjoy!

Ingredients:

1.5 lbs. boneless, skinless chicken thighs (4-5 pieces)

1/4 c brown sugar

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon salt

freshly cracked pepper

1 tablespoon olive oil

Directions:

Add brown sugar, cayenne pepper, paprika, garlic powder, salt, and pepper into a mixing bowl. Stir until well combined.

Use paper towels to pat dry the chicken thighs. Make sure that they are dry.

Sprinkle the chicken thighs with seasonings. Use your hands to rub each chicken thigh until well coated.

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

Add olive oil and allow it to become hot or sizzle.

Add the coated chicken and cook each side for 5 minutes or more until they turn brown.

Remove from the skillet onto a clean plate.

Serve hot and enjoy!

Notes:

If you have time to spare before lunch or dinner, I suggest marinating these chicken thighs for a couple of hours before cooking them.

Nutrition Facts:

Serving: 1 Serving Calories: 317.58 kcal | Carbohydrates: 12.55 g | Protein: 28.65 g | Fat: 18.48g | Sodium: 483.23 mg | Fiber: 0.2 g

SWEET AND SPICY GLAZED CHICKEN THIGHS

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings Simple, easy, and delicious! These three words best describe these spectacular Sweet and Spicy Glazed Chicken Thighs! Serve these… General Recipes SWEET AND SPICY GLAZED CHICKEN THIGHS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1.5 lbs. boneless, skinless chicken thighs (4-5 pieces)
• 1/4 c brown sugar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• freshly cracked pepper
• 1 tablespoon olive oil

Instructions

Add brown sugar, cayenne pepper, paprika, garlic powder, salt, and pepper into a mixing bowl. Stir until well combined.

Use paper towels to pat dry the chicken thighs. Make sure that they are dry.

Sprinkle the chicken thighs with seasonings. Use your hands to rub each chicken thigh until well coated.

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

Add olive oil and allow it to become hot or sizzle.

Add the coated chicken and cook each side for 5 minutes or more until they turn brown.

Remove from the skillet onto a clean plate.

Serve hot and enjoy!

 

Notes

If you have time to spare before lunch or dinner, I suggest marinating these chicken thighs for a couple of hours before cooking them. Nutrition Facts: Serving: 1 Serving Calories: 317.58 kcal | Carbohydrates: 12.55 g | Protein: 28.65 g | Fat: 18.48g | Sodium: 483.23 mg | Fiber: 0.2 g