Recipes

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.

Creamy Buttery Caramel Recipe

sheryl Advertisements 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… Recipes Creamy Buttery Caramel Recipe American Print This

Serves: 60

Nutrition facts: 115 calories 6.3 fat

Rating: 5.0/5

( 1 voted )

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

Instructions

Step 1: Apply cooking spray in a 12x15-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!

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.

Lemon Cream Cheese Bars Recipe

sheryl Advertisements Prep Time: 15 mins | Cook Time: 30 mins | Additional Time: 1 hr 20 mins | Total Time: 2 hrs 5 mins | Servings: 24 | Yield: 24… Recipes Lemon Cream Cheese Bars Recipe American Print This

Serves: 24 Prep Time: 15 mins Cooking Time: 1 hr 50 mins 1 hr 50 mins

Nutrition facts: 171 calories 11.5 fat

Rating: 5.0/5

( 1 voted )

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

Instructions

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 9x13-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!

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.

Best Ever Jalapeno Poppers Recipe

sheryl Advertisements 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… Recipes Best Ever Jalapeno Poppers Recipe American Print This

Serves: 32 Prep Time: 45 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 149 calories 12 fat

Rating: 5.0/5

( 1 voted )

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

Instructions

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!

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.

CHERRY CHEESECAKE BROWNIES

sheryl Advertisements Prep Time: 15 mins | Cook Time: 35 mins | Additional Time: 1 hr | Total: 1 hr 50 mins | Servings: 18 | Yield: 18 brownies Oh, man!… Recipes CHERRY CHEESECAKE BROWNIES American Print This

Serves: 18 Prep Time: 15 mins Cooking Time: 1 hr 35 mins 1 hr 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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

Instructions

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

Step 2: Apply cooking oil in a 9x13-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!

CREAMY ITALIAN SAUSAGE AND POTATO SOUP

sheryl Advertisements 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… Recipes CREAMY ITALIAN SAUSAGE AND POTATO SOUP American Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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

Instructions

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!

SLOW COOKER HAM AND SCALLOPED POTATOES

sheryl Advertisements 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… Recipes SLOW COOKER HAM AND SCALLOPED POTATOES American Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 9 hrs 9 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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

Instructions

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!

Prep Time: 5 mins | Cook Time: 45mins | Total Time: 50 mins | Servings: 6 | Yield: 6 servings

This delicious dish was just what I needed today! A cheesy, al dente, and juicy meal. Every bite of this Chicken Parmesan Casserole will surely satisfy your craving soul! I kid you not. Give this a try and I am 100 per cent sure that you will have a sense of relief in your heart! Okay, enough with the introduction. It’s time to check if you have all these ingredients. Got it? Great! Follow all these steps and you are good to go. Enjoy!

Ingredients:

2 cups rotini pasta

1 (12 oz) can chicken chunks, drained

1 cup shredded mozzarella cheese

2 cups marinara sauce

½ cup seasoned bread crumbs

Directions:

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

Step 2: Place a large pot on the stove and pour salted water in.

Step 3: Turn the heat to high and bring the salted water to a boil.

Step 4: Add the rotini and cook for 8 minutes or until firm to bite.

Step 5: Drain the water and rinse with cold water to stop the cooking process.

Step 6: Place the rotini in a large casserole dish as well as the chicken and mozzarella cheese. Toss until well combined.

Step 7: Spread the bread crumbs and marinara sauce over the mixture and cover the dish with aluminium foil.

Step 8: Bake inside the preheated oven for 35 minutes or until the cheese has melted completely.

Step 9: Remove from the oven and let it sit on a wire rack to cool.

Step 10: Serve and enjoy!

Notes:

Cut the chicken into small pieces for a faster cooking time.

You can also use whole grain and wheat pasta for a healthier take.

You can add veggies instead of chicken.

CHICKEN PARMESAN CASSEROLE

sheryl Advertisements Prep Time: 5 mins | Cook Time: 45mins | Total Time: 50 mins | Servings: 6 | Yield: 6 servings This delicious dish was just what I needed today!… Recipes CHICKEN PARMESAN CASSEROLE American Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

• 2 cups rotini pasta
• 1 (12 oz) can chicken chunks, drained
• 1 cup shredded mozzarella cheese
• 2 cups marinara sauce
• ½ cup seasoned bread crumbs

Instructions

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

Step 2: Place a large pot on the stove and pour salted water in.

Step 3: Turn the heat to high and bring the salted water to a boil.

Step 4: Add the rotini and cook for 8 minutes or until firm to bite.

Step 5: Drain the water and rinse with cold water to stop the cooking process.

Step 6: Place the rotini in a large casserole dish as well as the chicken and mozzarella cheese. Toss until well combined.

Step 7: Spread the bread crumbs and marinara sauce over the mixture and cover the dish with aluminium foil.

Step 8: Bake inside the preheated oven for 35 minutes or until the cheese has melted completely.

Step 9: Remove from the oven and let it sit on a wire rack to cool.

Step 10: Serve and enjoy!

Notes

Cut the chicken into small pieces for a faster cooking time. You can also use whole grain and wheat pasta for a healthier take. You can add veggies instead of chicken.

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 6 | Yield: 6 servings

Dinner will be awesome again with this quick and easy recipe! Give it a try and I am 100 per cent certain that you and your loved ones will love it. Enjoy!

Ingredients:

2 (1 1/2 pound) pork tenderloins

2 teaspoons vegetable oil, divided

1 teaspoon of sea salt

2 tablespoons vegetable oil, divided, or more as needed

3 Granny Smith apples – peeled, cored, and sliced into eighths

2 medium sweet onions, sliced vertically

1 tablespoon Dijon mustard

1 tablespoon fresh thyme leaves, divided

¼ teaspoon ground black pepper, or to taste

1 cup chicken stock

1 tablespoon butter

Directions:

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

Step 2: Remove the silver skin from the tenderloins. Use paper towels to pat them dry. On the surface, rub a tsp vegetable oil and salt.

Step 3: In a large oven-proof skillet, heat a tbsp vegetable oil over medium heat for about a minute or until it shimmers. Add the tenderloin and cook for about 10 minutes, flip to cook the other side. Once done, transfer the cooked tenderloins on a large plate.

Step 4: Add the rest of the oil into the skillet. Once hot, add the apples and onions and cook for about 5 minutes, often stirring, until the onion is translucent. Feel free to add more oil if needed.

Step 5: In the meantime, use a pastry brush to evenly spread the Dijon mustard over the tenderloins. And season with 2 tbsp thyme leaves.

Step 6: Over the apple mixture, sprinkle the rest of the thyme followed by the black pepper. Gently stir to mix. Allow the tenderloins to settle into the skillet with the apple mixture.

Step 7: Roast in the preheated oven, uncovered, for about 15 minutes or until an instant-read thermometer inserted in the centre of the tenderloins registered at least 145 degrees F or 63 degrees C.

Step 8: Once done, transfer the roasted pork on a plate. Use aluminium foil to cover the dish and allow to rest.

Step 9: Bring to a boil a saucepan with chicken stock over medium-high heat. Cook for about 8 to 10 minutes until the liquid has decreased to about half. Pour this over the skillet with the apple mixture.

Step 10: Bring the apple mixture to a boil for about 5 minutes, then, stir in the butter until completely melted.

Step 11: Before serving, slice the pork and serve over the apple mixture.

Notes:

I recommend using Golden Delicious Apples or any firm variety of apples preferred if you want the apples to retain their shape.

Microwave the chicken stock to reduce its volume.

Nutrition Facts:

Per Serving: 313 calories; protein 36g 72% DV; carbohydrates 12.8g 4% DV; fat 12.9g 20% DV; cholesterol 103.5mg 35% DV; sodium 562.7mg 23% DV.

Pork Tenderloin with Apples and Onions

sheryl Advertisements Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 6 | Yield: 6 servings Dinner will be awesome again with this quick… Recipes Pork Tenderloin with Apples and Onions American Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 313 calories 12.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 (1 1/2 pound) pork tenderloins
• 2 teaspoons vegetable oil, divided
• 1 teaspoon sea salt
• 2 tablespoons vegetable oil, divided, or more as needed
• 3 Granny Smith apples - peeled, cored, and sliced into eighths
• 2 medium sweet onions, sliced vertically
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves, divided
• ¼ teaspoon ground black pepper, or to taste
• 1 cup chicken stock
• 1 tablespoon butter

Instructions

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

Step 2: Remove the silver skin from the tenderloins. Use paper towels to pat them dry. On the surface, rub a tsp vegetable oil and salt.

Step 3: In a large oven-proof skillet, heat a tbsp vegetable oil over medium heat for about a minute or until it shimmers. Add the tenderloin and cook for about 10 minutes, flip to cook the other side. Once done, transfer the cooked tenderloins on a large plate.

Step 4: Add the rest of the oil into the skillet. Once hot, add the apples and onions and cook for about 5 minutes, often stirring, until the onion is translucent. Feel free to add more oil if needed.

Step 5: In the meantime, use a pastry brush to evenly spread the Dijon mustard over the tenderloins. And season with 2 tbsp thyme leaves.

Step 6: Over the apple mixture, sprinkle the rest of the thyme followed by the black pepper. Gently stir to mix. Allow the tenderloins to settle into the skillet with the apple mixture.

Step 7: Roast in the preheated oven, uncovered, for about 15 minutes or until an instant-read thermometer inserted in the centre of the tenderloins registered at least 145 degrees F or 63 degrees C.

Step 8: Once done, transfer the roasted pork on a plate. Use aluminium foil to cover the dish and allow to rest.

Step 9: Bring to a boil a saucepan with chicken stock over medium-high heat. Cook for about 8 to 10 minutes until the liquid has decreased to about half. Pour this over the skillet with the apple mixture.

Step 10: Bring the apple mixture to a boil for about 5 minutes, then, stir in the butter until completely melted.

Step 11: Before serving, slice the pork and serve over the apple mixture.

Notes

I recommend using Golden Delicious Apples or any firm variety of apples preferred if you want the apples to retain their shape. Microwave the chicken stock to reduce its volume.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 12 | Yield: 1 9×13-inch dish

I remember my Grandma used to make this amazing cake for us whenever we visited her and Grandpa. Luckily, she taught me how to bake it. Now, I get to share it with you! This set of ingredients are pretty basic so feel free to add more if you prefer. Give it your take and make it your recipe! Oh, man, you are so in for a treat! This cake is perfect to go with hot coffee or iced tea. I hope you all love and appreciate this recipe because it has a very special place in my heart. May you all have a blessed day, friends. Enjoy!

Ingredients:

1 (15.25 ounce) package yellow cake mix

2 cups mini chocolate chips

2 eggs, beaten

5 tablespoons butter, melted

Directions:

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

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

Step 3: In a medium mixing bowl, add the eggs, cake mix, chocolate chips, and butter. Stir until well mixed.

Step 4: Transfer the mixture into the prepared baking dish.

Step 5: Place the pan inside the preheated oven and bake for 20 minutes or until a toothpick comes out clean after inserting it in the middle of the cake.

Step 6: Remove the cake from the oven and let it sit on a wire rack to cool at room temperature.

Step 7: Serve and enjoy!

Note:

You can use a white mix instead of a yellow mix.

Nutrition Facts:

Per Serving: 348 calories; protein 3.9g 8% DV; carbohydrates 46.4g 15% DV; fat 18.5g 28% DV; cholesterol 44.4mg 15% DV; sodium 285.4mg 11% DV.

Quick Chocolate Chip Cookie Cake

sheryl Advertisements Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 12 | Yield: 1 9×13-inch dish I remember my Grandma used to make… Recipes Quick Chocolate Chip Cookie Cake American Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 348 calories 18.5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (15.25 ounce) package yellow cake mix
• 2 cups mini chocolate chips
• 2 eggs, beaten
• 5 tablespoons butter, melted

Instructions

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

Step 2: Apply cooking spray in a 9x13-inch baking dish.

Step 3: In a medium mixing bowl, add the eggs, cake mix, chocolate chips, and butter. Stir until well mixed.

Step 4: Transfer the mixture into the prepared baking dish.

Step 5: Place the pan inside the preheated oven and bake for 20 minutes or until a toothpick comes out clean after inserting it in the middle of the cake.

Step 6: Remove the cake from the oven and let it sit on a wire rack to cool at room temperature.

Step 7: Serve and enjoy!

Notes

You can use a white mix instead of a yellow mix.

Prep Time: 20 mins | Cook Time: 25 mins | Additional Time: 30 mins | Total Time: 1 hr 15 mins | Servings: 10 | Yield: 10 servings

This cake will surely make your day! Feel free to tweak the recipe a little if you prefer. I have listed all the steps so make sure to follow them step-by-step. Enjoy!

Ingredients:

1 teaspoon shortening, or as needed

1 teaspoon all-purpose flour

Cake:

½ cup butter softened

1 ½ cups white sugar

3 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

¾ cup milk (Optional)

Icing:

½ cup butter, at room temperature

1 teaspoon vanilla extract

1 teaspoon honey (optional)

2 cups confectioners’ sugar, or as needed

1 tablespoon milk, or as needed (Optional)

Directions:

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

Step 2: Dust with shortening and 1-teaspoon flour two 8-inch cake pans.

Step 3: In a mixing bowl, add 1/2 cup of butter and beat it using an electric mixer until well mixed.

Step 4: Add white sugar and beat until well combined.

Step 5: Add eggs gradually and beat every addition.

Step 6: Add vanilla extract and beat until well mixed.

Step 7: In another mixing bowl, add flour, baking powder, baking soda, cinnamon, and salt. Whisk until well mixed.

Step 8: Transfer about 1/3 of the flour mixture into the creamed mixture as well as 3/4 cup of milk. Beat until well combined.

Step 9: Transfer the batter into the prepared pans.

Step 10: Place the pans inside the preheated oven and bake for 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 11: Remove from the oven and let them sit on a wire rack to cool at room temperature.

Step 12: In a mixing bowl, add 1/2 cup of butter and beat using an electric mixer until well mixed. Add honey and 1 teaspoon of vanilla extract, then beat again until well combined.

Step 13: Add the confectioners’ sugar into the creamed butter and stir until well blended. Add 1 tablespoon of milk if needed.

Step 14: Place about 1/3 of icing over the cake and spread it. Top it with the other cake and spread the rest of the icing over the cake.

Step 15: Serve and enjoy!

Notes:

You can add more butter and milk if you wish.

You can also use milk instead of half-and-half.

You can also use one 9×13-inch baking dish instead of two cake pans.

Nutrition Facts:

Per Serving: 509 calories; protein 5.4g 11% DV; carbohydrates 76.3g 25% DV; fat 21g 32% DV; cholesterol 106.2mg 35% DV; sodium 577.5mg 23% DV.

Snickerdoodle Cake

sheryl Advertisements Prep Time: 20 mins | Cook Time: 25 mins | Additional Time: 30 mins | Total Time: 1 hr 15 mins | Servings: 10 | Yield: 10 servings This… Recipes Snickerdoodle Cake American Print This

Serves: 10 Prep Time: 20 mins Cooking Time: 55 mins 55 mins

Nutrition facts: 509 calories 21 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 teaspoon shortening, or as needed
• 1 teaspoon all-purpose flour
• Cake:
• ½ cup butter softened
• 1 ½ cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ cup milk (Optional)
• Icing:
• ½ cup butter, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon honey (optional)
• 2 cups confectioners' sugar, or as needed
• 1 tablespoon milk, or as needed (Optional)

Instructions

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

Step 2: Dust with shortening and 1-teaspoon flour two 8-inch cake pans.

Step 3: In a mixing bowl, add 1/2 cup of butter and beat it using an electric mixer until well mixed.

Step 4: Add white sugar and beat until well combined.

Step 5: Add eggs gradually and beat every addition.

Step 6: Add vanilla extract and beat until well mixed.

Step 7: In another mixing bowl, add flour, baking powder, baking soda, cinnamon, and salt. Whisk until well mixed.

Step 8: Transfer about 1/3 of the flour mixture into the creamed mixture as well as 3/4 cup of milk. Beat until well combined.

Step 9: Transfer the batter into the prepared pans.

Step 10: Place the pans inside the preheated oven and bake for 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 11: Remove from the oven and let them sit on a wire rack to cool at room temperature.

Step 12: In a mixing bowl, add 1/2 cup of butter and beat using an electric mixer until well mixed. Add honey and 1 teaspoon of vanilla extract, then beat again until well combined.

Step 13: Add the confectioners' sugar into the creamed butter and stir until well blended. Add 1 tablespoon of milk if needed.

Step 14: Place about 1/3 of icing over the cake and spread it. Top it with the other cake and spread the rest of the icing over the cake.

Step 15: Serve and enjoy!

Notes

You can add more butter and milk if you wish. You can also use milk instead of half-and-half. You can also use one 9x13-inch baking dish instead of two cake pans.