Recipes

Prep Time: 5 mins | Cook Time: 25 mins | Yield: 4

This Baked Shrimp recipe is so good! I love serving this dish on special occasions. My family and friends could not get enough of it! Oh, man, the smell alone of this dish will surely make you very hungry! I have listed all the steps so all you need to do is to follow them step by step and you are good to go. Enjoy!

Ingredients:

FOR THE SHRIMP:

1 lb jumbo shrimp, peeled and deveined

1/2 cup dry white wine

4 tablespoons (1/2 stick) unsalted butter, melted and divided

Juice from one lemon

3 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

FOR THE TOPPING:

3/4 cup panko breadcrumbs

1/4 cup Parmesan cheese, finely grated

1/2 teaspoon salt

2 tablespoons butter, melted

Fresh parsley, finely chopped

Directions:

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

Step 2: Prepare a 9×13-inch baking pan, then add tablespoons melted butter and wine.

Step 3: Place the baking pan inside the oven and heat for 10 minutes or until the has reduced.

Step 4: In a medium mixing bowl, add the rest of the melted butter, lemon juice, garlic, salt, pepper, and shrimp. Toss the bowl until the shrimp is well seasoned.

Step 5: In another mixing bowl, add the Parmesan cheese, breadcrumbs, 2 tablespoons of melted butter, and salt. Stir until well mixed.

Step 6: Take the baking dish out from the oven. Arrange the seasoned shrimp in a single layer.

Step 7: Top the shrimp with the breadcrumb mixture.

Step 8: Place it inside the preheated oven and bake for 12 minutes or until done.

Step 9: Turn into broil setting and broil for 2 minutes over high heat.

Step 10: Remove from the oven and sprinkle freshly chopped parsley on top.

Step 11: Serve and enjoy!

Prep Time: 1 hr 30 mins | Yields: 4-6

All-in-one recipe! I love this recipe so much! Once you get a taste of this incredible dish, you will crave for it all the time. I am 100 per cent certain about it! Lunch or dinner will be awesome again! Feel free to add more ingredients to this very simple recipe if you prefer. For example, try adding sausage as a topping. I have tried it about three times already and it gets better and better every time! May you all have a blessed day, friends. Enjoy!

Ingredients:

3 cups chicken broth

2 (10.5 oz) can cream of celery soup

1/4 cup (1/2 stick) butter, melted

2 large boneless skinless chicken breasts, cubed

2 cups white rice, uncooked

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1/2 teaspoon dried thyme

1 cup cheddar cheese, grated

Directions:

Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Step 2: Apply cooking spray in a 9×13-inch baking dish.

Step 3: In a medium mixing bowl, add the cream of celery soup, chicken broth, and butter. Stir until well mixed.

Step 4: Add in the chicken, rice, garlic powder, thyme, salt, and pepper. Stir until well combined.

Step 5: Transfer the mixture into the greased baking dish and cover it with aluminium foil.

Step 6: Place the baking dish inside the preheated oven and bake for 1 hour and 15 minutes or until done.

Step 7: Remove the cover and put it back inside the oven, then bake for another 10 minutes or until the cheese has melted completely.

Step 8: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 9: Serve and enjoy!

I love Prime Rib! Well, who doesn’t? It is simply the best. It is something we eat and feel incredibly satisfied after. Since we all love it, I figured, why not share the secrets to cook the perfect prime rib? Well, here you go, friends. I have listed some pointers that you can read and adapt when cooking prime rib. I hope you all love and appreciate it!

Choose the Right Prime Rib Roast:

You can’t find what we call “True Prime Rib”. Instead, when you’re at the grocery store, get the ones labelled as the eye of rib roast, rib roast, and standing rib roast.

The Amount of Prime Rib You Should Buy:

The minimum consumption of an adult for cooked meat is 6 ounces. Make sure to check how many persons are going to eat before buying.

To Season the Prime Rib:

I like my Prime Rib to be as simple as possible. I only season it with salt and garlic. Good meat quality does not need a lot of seasonings because the taste of the meat alone is more than enough to flavour itself.

Cook the Prime Rib in the Oven:

Place the meat in a roasting pan big enough so there is a space for the natural juice when it comes out. If you are going to roast a boneless one, use roasting rack instead.

This is the most important thing. DO NOT ADD WATER and DO NOT COVER. Let the natural juice of the meat give moisture to your roast.

Roast for 17 to 20 minutes per pound on a low setting at 165 degrees C or 325 degrees F.

Roast for 13 to 15 minutes per pound on high setting at 165 degrees C or 325 degrees F.

Reduce the heat to and let it roast for another 30 to 45 minutes until ready to serve.

Prep Time: 25 mins | Cook Time: 50 mins | Total Time: 1 hr 15 mins | Servings: 10 | Yield: 10 servings

Everything in this recipe is amazing! If you are a cheese person, this will surely make you very happy today. Try it and enjoy!

Ingredients:

4 pounds russet potatoes, cut into 1/4-inch slices

salt and ground black pepper to taste

6 tablespoons butter

6 tablespoons all-purpose flour

1 ½ cups whole milk

1 cup heavy whipping cream

2 ½ cups shredded mild Cheddar cheese

1 cup shredded Asiago cheese

1 sweet onion, sliced into rings

¾ cup sliced green onions

⅓ cup shaved Parmesan cheese

7 buttery round crackers (such as Ritz®), crushed

2 tablespoons chopped fresh parsley

Directions:

Step 1: In a large pot, place the potatoes. Pour enough salted water to submerge the potatoes.

Step 2: Turn the heat to high and allow it to boil.

Step 3: Simmer for 15 to 20 minutes over medium-low heat until the potatoes are fork-tender.

Step 4: Drain the water and set aside the cooked potatoes.

Step 5: Place a saucepan on the stove and turn the heat to medium.

Step 6: Add the butter and allow it to melt.

Step 7: Add flour and whisk until the texture becomes thick.

Step 8: Add the heavy cream and milk. Stir and cook for about 2 to 3 minutes.

Step 9: Add the Asiago cheese and Cheddar cheese. Stir and cook for 2 minutes or until melted completely.

Step 10: Season the sauce with salt and pepper to taste.

Step 11: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 12: Brush butter in a 9×13-inch casserole dish.

Step 13: Arrange half of the sliced potatoes on the bottom of the prepared baking dish.

Step 14: Place green onions and sweet onion slices over the potatoes, then sprinkle 1/3 of the cheese on top.

Step 15: Place the rest of the potatoes slices over the cheese and top it with the rest of the cheese.

Step 16: Finish it with crushed crackers and Parmesan cheese on top.

Step 17: Bake for 30 minutes or until done.

Step 18: Garnish with parsley on top. Serve and enjoy!

Nutrition Facts:

Per Serving: 507 calories; protein 17.1g 34% DV; carbohydrates 41.5g 13% DV; fat 31g 48% DV; cholesterol 96.2mg 32% DV; sodium 455.8mg 18% DV.

Servings: 60 | Yield: 4 to 5 dozen caramels

It’s almost Halloween! Are you ready for trick or treaters? Instead of giving out store-bought candies, why not make candies from scratch? Yes, this recipe is the best! I am so glad that I decided to give this a try because my kids love them! By the way, a big thanks to my best friend, Molly, for teaching me how to make these heavenly treats! I feel so proud of myself because I am not a very skilled pastry chef, but I was able to pull this recipe off! If I can do it, I am 100 per cent certain that you will do it better than me! Trick or treaters will go crazy with these Cream Buttery Caramel candies! May you all have a blessed day, friends! See you in my next recipe. Enjoy!

Ingredients:

2 cups white sugar

1 cup packed brown sugar

1 cup of corn syrup

1 cup evaporated milk

1-pint heavy whipping cream

1 cup butter

1 ¼ teaspoons vanilla extract

Directions:

Step 1: Apply cooking spray in a 12×15-inch pan.

Step 2: Prepare a medium pot and place it on the stove.

Step 3: Add the corn syrup, brown sugar, whipping cream, evaporated milk, and butter. Turn the heat to medium and bring the mixture to 120 degrees C or 250 degrees F.

Step 4: Remove from the heat and add in vanilla. Stir until well blended.

Step 5: Pour the mixture into the greased pan and allow the mixture to cool at room temperature.

Step 6: Slice the caramel into little squares.

Step 7: Wrap each slice with wax paper.

Step 8: Serve and enjoy!

Nutrition Facts:

Per Serving: 115 calories; protein 0.5g 1% DV; carbohydrates 14.8g 5% DV; fat 6.3g 10% DV; cholesterol 20.2mg 7% DV; sodium 30.4mg 1% DV.

Prep Time: 15 mins | Cook Time: 30 mins | Additional Time: 1 hr 20 mins | Total Time: 2 hrs 5 mins | Servings: 24 | Yield: 24 servings

These little treats are such a delight! Every bite is so refreshing that you want to taste the lemon flavour all the time! Feel free to add more ingredients if you prefer. Enjoy!

Ingredients:

cooking spray

2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided

2 lemons, zested and juiced, divided

2 (8 ounce) packages cream cheese, softened

½ cup white sugar

2 tablespoons butter, melted

3 tablespoons white sugar

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray or line with aluminium foil to a 9×13-inch baking dish.

Step 3: Place 1 can of crescent roll on the bottom of the prepared baking dish and press it gently.

Step 4: In a small mixing bowl, add the juice of 2 lemons and 1 1/2 lemon zest. Stir until well mixed.

Step 5: Add 1/2 cup of sugar and cream cheese. Use an electric mixer to beat until well combined.

Step 6: Spread the mixture on top of the crescent roll.

Step 7: Place the seconds can of roll over the cream cheese layer and unroll it.

Step 8: Brush melted butter on top of the second crescent roll layer.

Step 9: In a small mixing bowl, add lemon zest and 3 tablespoons of sugar. Stir until well mixed, then sprinkle on top of the butter layer.

Step 10: Place inside the preheated oven and bake for 30 minutes or until golden brown.

Step 11: Remove from the oven and let it sit at room temperature to cool.

Step 12: Place it on a cutting board and slice it into small squares. Place inside the fridge for at least 1 hour to chill.

Step 13: Serve and enjoy!

Nutrition Facts:

Per Serving: 171 calories; protein 2.9g 6% DV; carbohydrates 14.6g 5% DV; fat 11.5g 18% DV; cholesterol 23.1mg 8% DV; sodium 209mg 8% DV.

Prep Time: 45 mins | Cook Time: 15 mins | Total Time: 1 hr | Servings: 32 | Yield: 32 servings

These Jalapeno Poppers are the perfect appetizer! Every time I host a party, I always make these bad boys. They are best to go with an iced cold beer! By the way, be very generous with the amount of cheese you will put. Thank me later. Enjoy!

Ingredients:

12 ounces cream cheese, softened

1 (8 ounces) package shredded Cheddar cheese

1 tablespoon bacon bits

12 ounces jalapeno peppers, seeded and halved

1 cup milk

1 cup all-purpose flour

1 cup dry bread crumbs

2 quarts oil for frying

Directions:

Step 1: In a medium mixing bowl, add the Cheddar cheese, cream cheese, and bacon bits. Stir until well mixed.

Step 2: Spoon the mixture into the sliced jalapeno peppers.

Step 3: Prepare two small mixing bowls. Put the milk into the first bowl and flour into the second bowl.

Step 4: Dip and coat the filled jalapenos into the milk and the flour.

Step 5: Place the jalapenos on a clean plate and let them dry out for at least 10 minutes.

Step 6: Dip the jalapenos back to the milk and into the breadcrumbs. Let them dry out again.

Step 7: Place a medium skillet on the stove and turn the heat to 180 degrees C or 365 degrees F.

Step 8: Add the oil right away and allow it to become hot.

Step 9: Fry the jalapeno poppers for 2 to 3 minutes or until the colour turns golden brown.

Step 10: Place the fried poppers on a clean plate lined with paper towels to drain the excess oil.

Step 11: Serve and enjoy!

Nutrition Facts:

Per Serving: 149 calories; protein 3.9g 8% DV; carbohydrates 6.8g 2% DV; fat 12g 19% DV; cholesterol 19.8mg 7% DV; sodium 109.8mg 4% DV.

Prep Time: 15 mins | Cook Time: 35 mins | Additional Time: 1 hr | Total: 1 hr 50 mins | Servings: 18 | Yield: 18 brownies

Oh, man! These little treats are so good! My friends could not get enough of them. I am even considering selling these brownies one day! Just kidding, give it a try, friends, and be amazed by these little pieces of heaven!

Ingredients:

Brownies:

1 cup butter

2 cups white sugar

⅔ cup of cocoa powder

4 large eggs

2 teaspoons vanilla extract

1 cup gluten-free all-purpose baking flour

½ teaspoon gluten-free baking powder

¼ teaspoon salt

Cheesecake Mix:

1 (8 ounces) package cream cheese, softened

⅓ cup white sugar

1 egg

1 (21 ounces) can cherry pie filling

Directions:

Step 1: Prepare the oven and preheat to 350 degrees F (175 degrees C).

Step 2: Apply cooking oil in a 9×13-inch baking pan.

Step 3: Place the butter in a microwavable bowl and place it inside the microwave. Allow the butter to melt for 1 minute.

Step 4: Remove the melted butter. Add sugar and cocoa powder, then stir until well combined.

Step 5: Add eggs gradually and beat every addition.

Step 6: Add vanilla extract and stir until well blended.

Step 7: In a small mixing bowl, add the flour, baking powder, and salt. Whisk until well mixed.

Step 8: Transfer the flour mixture into the batter. Stir until well mixed.

Step 9: Transfer the batter into the greased pan and use a spatula to spread it evenly.

Step 10: In a mixing bowl, add the egg, cream cheese, and sugar. Beat until well mixed.

Step 11: Drop dollops of the mixture and cherries on top of the batter.

Step 12: Place the pan inside the preheated oven and bake for 35 to 45 minutes or until done.

Step 13: Remove the pan from the oven and let it sit at room temperature to cool.

Step 14: Slice the brownie into small bars.

Step 15: Serve and enjoy!

Notes:

You can use regular flour if you do not have gluten-free flour.

You can tweak the baking time if necessary.

It is almost Christmas! I have a recipe that I am sure will make your Christmas eve extra special! This delicious soup will touch your very soul! With a very minimal set of ingredients, you can have an amazing soup that tastes like the ones we order at restaurants! Feel free to add more ingredients if you prefer and by the way, be very generous with the amount of cheese you will add. Just do it and thank me later. Enjoy!

Ingredients:

1-pound mild Italian sausage

2 pounds Russet potatoes, diced

6 cups low-sodium chicken stock

3 cups chopped kale or spinach

1 cup heavy cream

½ cup Parmesan cheese, shredded

Kosher salt and black pepper, to taste

Olive oil, for garnish

Directions:

Step 1: Place a large stockpot or Dutch oven on the stove and turn the heat to medium-high.

Step 2: Add the Italian sausage and cook until crumbly and brown.

Step 3: Place the Cooked Italian sausage into a mixing bowl and discard the accumulated grease.

Step 4: Put the cooked Italian sausage back into the pot.

Step 5: Add the potatoes, chicken stock, salt, and pepper. Allow the mixture to boil.

Step 6: Simmer for 10 to 12 minutes or until the potatoes are soft.

Step 7: Remove half of the potatoes and place them into a mixing bowl.

Step 8: Mash the potatoes and put them back into the pot.

Step 9: Add the kale or spinach as well as the heavy cream. Season with salt and pepper to taste.

Step 10: Cook for another 2 to 3 minutes or until the vegetables are soft.

Step 11: Remove from the heat and let it sit for at least 5 minutes at room temperature to cool.

Step 12: Sprinkle pepper and Parmesan cheese on top.

Step 13: Drizzle with olive oil. Serve and enjoy!

Prep Time: 15 mins | Cook Time: 9 hrs | Total Time: 9 hrs 15 mins | Servings: 6 | Yield: 6 servings

I never had such a meal that gave me the satisfaction that I’ve felt when I had this dish! Oh, man, it’s the best! If you have a lot of time to spare before lunch or dinner, this dish will suit you perfectly! I call it perfect because it is! Once you get a bite of the creamy and soft texture of all the ingredients, you will have a new perspective on life! Maybe a little exaggerated, but give it a try, and you’ll see. Enjoy!

Ingredients:

1 cup of water

½ teaspoon cream of tartar

5 medium (2-1/4″ to 3″ dia, raw)s potatoes, thinly sliced

1 cup chopped onion

salt and ground black pepper to taste

2 cups of milk

¼ cup all-purpose flour

1 cup shredded Cheddar cheese

2 cups cubed smoked ham

Directions:

Step 1: In a large mixing bowl, add cream of tartar and water. Whisk until well mixed.

Step 2: Add the potatoes and stir until well coated.

Step 3: Remove the potatoes from the salted water.

Step 4: Place the potatoes and onions into a slow cooker and arrange them on the bottom.

Step 5: Sprinkle salt and pepper to taste.

Step 6: Place a saucepan on the stove and turn the heat to medium.

Step 7: Add the milk and flour right away and stir for 5 minutes until it starts to boil, then season with salt and pepper.

Step 8: Remove the saucepan from the heat.

Step 9: Spoon half of the gravy on top of the potatoes and onions.

Step 10: Top it with ham and cheddar cheese.

Step 11: Spread the other half of the gravy over the ham and cheese.

Step 12: Cover and cook on low heat for 9 to 10 hours or 4 1/2 to 5 hours over high heat.

Step 13: Spoon into a serving bowl.

Step 14: Serve and enjoy!