Recipes

Looking for a delicious dessert that’s easy to make and bursting with rich, nutty flavor? Look no further than this Upside-Down Georgia Pecan Cake! This mouthwatering treat is made with toasted pecans, shredded coconut, and a hint of cinnamon, all nestled in a moist, buttery cake that’s sure to satisfy your sweet tooth. Whether you’re looking for a dessert to share with loved ones or just a little something to treat yourself, this cake is the perfect choice.

My husband and I first tried this recipe at a family gathering, and it was an instant hit. The combination of sweet, crunchy pecans and fluffy cake was irresistible, and we couldn’t resist going back for seconds (and maybe even thirds!). Now, we make this cake whenever we’re in the mood for something indulgent and comforting, whether it’s for a special occasion or just a lazy Sunday afternoon. We’ve even passed the recipe along to friends and family, who have all fallen in love with it just like we did.

“Why This Upside-Down Georgia Pecan Cake is a Must-Try Dessert”

• Made with toasted pecans, shredded coconut, and a hint of cinnamon, this cake is bursting with rich, nutty flavor.
• The moist, buttery cake is the perfect complement to the sweet and crunchy pecan topping, creating a perfect balance of textures and tastes.
• With simple, easy-to-find ingredients and straightforward directions, this recipe is a breeze to make even for novice bakers.
• The upside-down presentation of the cake is visually stunning and adds a touch of elegance to any dessert table.
• This cake is perfect for any occasion, from a family gathering to a special date night dessert.

Ingredients:

Topping:

• 350g toasted pecans, chopped
• 85g shredded coconut
• 140g brown sugar
• 85g butter, melted
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Cake:

• 250g all-purpose flour
• 200g brown sugar, packed
• 240ml milk
• 150g butter, softened
• 2 large eggs
• 1 tablespoon baking powder
• 2 teaspoons vanilla
• 1/4 teaspoon salt

Directions:

1. Preheat the oven to 350°F (175°C) and line a 9×13-inch (23×33 cm) pan with aluminum foil, leaving some overhang on the sides for easy removal. Grease the foil with non-stick spray.
2. Spread the chopped pecans, shredded coconut, and brown sugar in the prepared pan.
3. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
4. In a medium bowl, beat together the softened butter and brown sugar until creamy. Add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
5. Add baking powder and salt, mixing until incorporated. Add half of the flour, followed by milk, and then the remaining flour, mixing well after each addition.
6. Pour the batter over the pecan mixture in the pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 5 minutes, then use a knife to loosen the sides. Invert the cake onto a platter using the foil overhang and let cool for 15 minutes before serving.

Indulge in the Rich Flavors of Upside-Down Georgia Pecan Cake

Looking for a delicious dessert that's easy to make and bursting with rich, nutty flavor? Look no further than this Upside-Down Georgia Pecan Cake! This mouthwatering treat is made with toasted pecans, shredded coconut, and a hint of cinnamon, all nestled in a moist, buttery cake that's sure to satisfy your sweet tooth

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course cake, Dessert

Cuisine American

Servings 8

Ingredients

  

Topping:

• 350 g toasted pecans chopped
• 85 g shredded coconut
• 140 g brown sugar
• 85 g butter melted
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Cake:

• 250 g all-purpose flour
• 200 g brown sugar packed
• 240 ml milk
• 150 g butter softened
• 2 large eggs
• 1 tablespoon baking powder
• 2 teaspoons vanilla
• 1/4 teaspoon salt

Instructions

 

• Preheat the oven to 350°F (175°C) and line a 9x13-inch (23x33 cm) pan with aluminum foil, leaving some overhang on the sides for easy removal. Grease the foil with non-stick spray.
• Spread the chopped pecans, shredded coconut, and brown sugar in the prepared pan.
• Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
• In a medium bowl, beat together the softened butter and brown sugar until creamy. Add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
• Add baking powder and salt, mixing until incorporated. Add half of the flour, followed by milk, and then the remaining flour, mixing well after each addition.
• Pour the batter over the pecan mixture in the pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 5 minutes, then use a knife to loosen the sides. Invert the cake onto a platter using the foil overhang and let cool for 15 minutes before serving.

This French Onion Beef Casserole is the ultimate comfort food that you never knew you needed. With creamy mushroom soup and French onion dip, this dish is packed with flavors that will make your taste buds dance. Topped with crispy fried onions, this casserole is perfect for any occasion. Whether you’re feeding a crowd or simply craving something cozy, this casserole is sure to please.

I love making this French Onion Beef Casserole for my family because it’s the perfect balance of comfort and deliciousness. My husband is a big fan of French onion soup, and this casserole has all the same flavors but in a heartier and more satisfying form. I remember the first time I made this recipe, my kids couldn’t get enough of it. It has now become a staple in our household and is always a hit at family gatherings.

“Why This Casserole is a Game-Changer”

• Creamy and flavorful: The combination of cream of mushroom soup and French onion dip makes this casserole incredibly creamy and flavorful.
• Easy to make: With only a few ingredients and simple steps, this casserole is easy to whip up on a busy weeknight.
• Perfect for feeding a crowd: This casserole is a crowd-pleaser and can easily be doubled or tripled to feed a large group of people.
• Budget-friendly: Made with affordable ingredients, this casserole won’t break the bank.

Ingredients:

• 10 ounces dried egg noodles (283.5 grams)
• 1 pound lean ground beef (454 grams)
• 2 cans (10.75 ounces, each) condensed cream of mushroom soup (306 grams total)
• 1 (15 ounce) jar Lay’s French Onion Dip (425 grams)
• 1 cup French’s fried onions (56 grams)

Directions:

1. Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick spray.
2. Cook egg noodles in a large pot of water, according to package directions. Drain.
3. Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
4. Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
5. Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
6. Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!

Notes:

• For a lighter version, use reduced-fat cream of mushroom soup and French onion dip.
• You can also use ground turkey instead of beef for a healthier option.
• Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or microwave.

French Onion Beef Casserole

This French Onion Beef Casserole is the ultimate comfort food that you never knew you needed. With creamy mushroom soup and French onion dip, this dish is packed with flavors that will make your taste buds dance.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6

Ingredients

  

• 10 ounces dried egg noodles 283.5 grams
• 1 pound lean ground beef 454 grams
• 2 cans 10.75 ounces, each condensed cream of mushroom soup (306 grams total)
• 1 15 ounce jar Lay’s French Onion Dip (425 grams)
• 1 cup French’s fried onions 56 grams

Instructions

 

• Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray.
• Cook egg noodles in a large pot of water, according to package directions. Drain.
• Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
• Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
• Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
• Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!

Notes

For a lighter version, use reduced-fat cream of mushroom soup and French onion dip.
You can also use ground turkey instead of beef for a healthier option.
Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or microwave.

Looking for a quick and tasty meal that will satisfy your cravings for Mexican food? This easy burrito casserole recipe is perfect for busy weeknights or lazy weekends when you don’t want to spend hours in the kitchen. The combination of seasoned ground beef, refried beans, creamy mushroom soup, and gooey melted cheese make this dish a crowd-pleaser. Plus, it can be customized to your liking by adding your favorite toppings. Give it a try and see why it’s one of our family’s favorites.

My husband and I love this easy burrito casserole recipe because it’s so simple to make yet so delicious. One evening, we were both craving Mexican food but didn’t feel like going out. So, I searched for a recipe that would satisfy our cravings and stumbled upon this one. I was a bit skeptical at first, but as soon as I took the first bite, I was hooked. The combination of flavors was amazing, and the fact that it only took about 30 minutes to make was a bonus. Since then, we have made this dish numerous times, and even our picky eaters love it. It has become a staple in our household, and I’m sure it will be in yours too.

Ingredients:

• 1 small onion, chopped
• 454 g (1 lb) of ground beef
• 1 pack of taco seasoning
• 1 can cream of mushroom soup, undiluted
• 1 can of refried beans
• ½ cup of sour cream
• 283 g (10 oz) of shredded Mexican blend cheese
• 1 pack of large flour tortillas

Directions:

1. Preheat your oven to 180°C (350°F).
2. In a large skillet over medium heat, cook the ground beef and onion until the beef is brown. Drain any excess grease.
3. Add the taco seasoning and refried beans to the skillet and cook until heated through.
4. In a separate bowl, mix the mushroom soup and sour cream.
5. In a baking dish, spread half of the mushroom mixture on the bottom.
6. Place three layers of tortillas on top, tearing them if necessary to fit the dish.
7. Add the ground beef mixture on top of the tortillas and sprinkle with one cup of shredded cheese.
8. Repeat the layers, ending with the remaining cheese.
9. Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
10. Serve the burrito casserole immediately and enjoy!

Notes:

• You can add your favorite toppings, such as diced tomatoes, avocado, jalapenos, or cilantro.
• If you don’t have Mexican blend cheese, you can use cheddar or Monterey Jack.
• Leftovers can be stored in the fridge for up to three days or frozen for up to three months. Reheat in the oven or microwave before serving.

Easy Burrito Casserole Recipe

Looking for a quick and tasty meal that will satisfy your cravings for Mexican food? This easy burrito casserole recipe is perfect for busy weeknights or lazy weekends when you don't want to spend hours in the kitchen.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 6

Ingredients

  

• 1 small onion chopped
• 454 g 1 lb of ground beef
• 1 pack of taco seasoning
• 1 can cream of mushroom soup undiluted
• 1 can of refried beans
• ½ cup of sour cream
• 283 g 10 oz of shredded Mexican blend cheese
• 1 pack of large flour tortillas

Instructions

 

• Preheat your oven to 180°C (350°F).
• In a large skillet over medium heat, cook the ground beef and onion until the beef is brown. Drain any excess grease.
• Add the taco seasoning and refried beans to the skillet and cook until heated through.
• In a separate bowl, mix the mushroom soup and sour cream.
• In a baking dish, spread half of the mushroom mixture on the bottom.
• Place three layers of tortillas on top, tearing them if necessary to fit the dish.
• Add the ground beef mixture on top of the tortillas and sprinkle with one cup of shredded cheese.
• Repeat the layers, ending with the remaining cheese.
• Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
• Serve the burrito casserole immediately and enjoy!

Notes

You can add your favorite toppings, such as diced tomatoes, avocado, jalapenos, or cilantro.
If you don't have Mexican blend cheese, you can use cheddar or Monterey Jack.
Leftovers can be stored in the fridge for up to three days or frozen for up to three months. Reheat in the oven or microwave before serving.

This easy-to-make gumdrop nougat candy recipe is the perfect sweet treat for the holiday season. With its colorful, chewy gumdrops and creamy white chocolate, this candy will add a festive touch to any Christmas gathering. Plus, it’s so simple to make that even the kids can get in on the fun!

Every year, my family eagerly anticipates the arrival of the holiday season, and one of the things we all look forward to is making this delicious gumdrop nougat candy together. It all started when my husband brought home a bag of gumdrops one day and we decided to experiment with a new candy recipe. From the very first batch, we were hooked! The sweet, fruity flavor of the gumdrops combined with the creamy white chocolate is simply irresistible. Now, it has become a beloved holiday tradition in our household, and we love sharing this recipe with friends and family.

Why This Easy Christmas Gumdrop Nougat Candy Recipe Is a Must-Try

• This recipe is incredibly easy to make, requiring just a few simple ingredients.
• The colorful gumdrops make this candy a festive addition to any holiday gathering.
• The combination of sweet, fruity gumdrops and creamy white chocolate is absolutely delicious.
• This candy can be made in advance and stored in the fridge, making it a convenient treat for holiday parties or as a homemade gift.

Ingredients:

• 2 tbsp butter (28.4 g)
• 2 (225 g) bags white chocolate chips
• 2 (250 g) bags of mini marshmallows
• 1 1/2 cups chopped red and green gumdrops (about 200 g)

Directions:

1. Line an 8×8 inch square baking dish with parchment paper.
2. Cut the gumdrops in half and set aside.
3. In a heatproof bowl, melt the butter, white chocolate chips, and marshmallows together over indirect medium heat. To do this, create a double boiler by placing the bowl over a saucepan of gently simmering water.
4. Stir continuously until the mixture is smooth and melted, making sure not to cook or boil the mixture.
5. Remove from heat and let cool for about 2 minutes.
6. Stir in the gumdrops until well mixed.
7. Pour the mixture into the prepared pan, and use a lightly greased piece of parchment paper or wax paper to spread and pat the mixture down into the pan.
8. Refrigerate for at least 2 hours or overnight.
9. Once set, slice into 60 bite-sized pieces and store in the fridge using parchment paper to separate layers.

Notes:

• For a twist on the classic recipe, try using different flavors of gumdrops, such as citrus or berry.
• Be sure to continuously stir the mixture while melting to avoid burning.
• Overnight refrigeration allows the flavors to meld and the candy to set properly.
• This candy makes a great gift when wrapped in festive cellophane bags and tied with a ribbon.

Nougat Candy Recipe

This easy-to-make gumdrop nougat candy recipe is the perfect sweet treat for the holiday season. With its colorful, chewy gumdrops and creamy white chocolate, this candy will add a festive touch to any Christmas gathering. Plus, it's so simple to make that even the kids can get in on the fun!

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Prep Time 25 minutes mins

Course Snack

Cuisine American

Servings 60 candies

Ingredients

  

• 2 tbsp butter 28.4 g
• 2 225 g bags white chocolate chips
• 2 250 g bags of mini marshmallows
• 1 1/2 cups chopped red and green gumdrops about 200 g

Instructions

 

• Line an 8x8 inch square baking dish with parchment paper.
• Cut the gumdrops in half and set aside.
• In a heatproof bowl, melt the butter, white chocolate chips, and marshmallows together over indirect medium heat. To do this, create a double boiler by placing the bowl over a saucepan of gently simmering water.
• Stir continuously until the mixture is smooth and melted, making sure not to cook or boil the mixture.
• Remove from heat and let cool for about 2 minutes.
• Stir in the gumdrops until well mixed.
• Pour the mixture into the prepared pan, and use a lightly greased piece of parchment paper or wax paper to spread and pat the mixture down into the pan.
• Refrigerate for at least 2 hours or overnight.
• Once set, slice into 60 bite-sized pieces and store in the fridge using parchment paper to separate layers.

Notes

For a twist on the classic recipe, try using different flavors of gumdrops, such as citrus or berry.
Be sure to continuously stir the mixture while melting to avoid burning.
Overnight refrigeration allows the flavors to meld and the candy to set properly.
This candy makes a great gift when wrapped in festive cellophane bags and tied with a ribbon.

This French Onion Chicken Bake recipe is a delicious and easy-to-make meal that is sure to impress your taste buds. The dish features succulent chicken breasts baked in a bed of caramelized onions, topped with a cheesy layer of mozzarella and Parmesan cheese. The balsamic vinegar and thyme add a unique flavor profile to the dish that sets it apart from other chicken recipes. It’s a perfect comfort food meal that the whole family will love!

My husband and I love this French Onion Chicken Bake recipe because it combines two of our favorite dishes – French onion soup and chicken parmesan. We first tried this recipe on a chilly winter evening, and it instantly became a hit in our household. Now, it’s a staple meal that we make at least once a month. The aroma of caramelized onions and melted cheese fills our home every time we make it, and it’s always a comforting and satisfying meal.

Why This French Onion Chicken Bake Is a Must-Try!

This French Onion Chicken Bake is a perfect combination of sweet and savory flavors that will tantalize your taste buds. The caramelized onions, balsamic vinegar, and thyme create a unique and delightful taste that pairs perfectly with juicy and tender chicken breasts. The dish is topped with a layer of melted mozzarella and Parmesan cheese, adding a cheesy goodness that will have you coming back for seconds. The recipe is easy to follow and requires only a few simple ingredients that are readily available in any kitchen. It’s a perfect meal to serve for dinner parties, family gatherings, or any occasion that calls for a comforting and delicious meal.

Ingredients:

• 4 tablespoons butter (56.7 g)
• 2 tablespoons balsamic vinegar (30 ml)
• 2/3 cup low-sodium beef broth (158 ml)
• 4 onions, peeled and sliced
• 1 cup shredded mozzarella cheese (113 g)
• 4 boneless, skinless chicken breasts (680 g)
• 1/2 cup shredded Parmesan cheese (56.7 g)
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 4 cloves garlic, minced
• 1 teaspoon thyme

Directions:

1. Preheat the oven to 200°C (400°F) and prepare a baking dish by spraying cooking spray.
2. In a large skillet, melt the butter over medium-high heat.
3. Add the onions to the skillet and sauté for a few minutes until they are soft.
4. Turn the heat to medium-low and add the garlic, pepper, and thyme. Sauté until fragrant.
5. Add the balsamic vinegar and beef broth to the skillet, and stir until well blended, scraping the browned bits off the bottom of the skillet.
6. Simmer the mixture for 10 minutes or until the onions are caramelized.
7. Transfer 1/3 of the onion mixture to the prepared baking dish and spread it evenly.
8. Season the chicken breasts with salt to taste, and place them on top of the onion layer in the baking dish.
9. Spread the remaining onion mixture over the chicken.
10. Sprinkle the Parmesan and mozzarella cheese on top of the onion layer.
11. Bake the dish in the preheated oven for about 30 minutes or until the chicken is cooked through.
12. Remove from the oven and let it rest for a few minutes before serving.

French Onion Chicken Bake

This French Onion Chicken Bake recipe is a delicious and easy-to-make meal that is sure to impress your taste buds.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Dinner, Main Course

Cuisine French

Servings 4

Calories 492 kcal

Ingredients

  

• 4 tablespoons butter 56.7 g
• 2 tablespoons balsamic vinegar 30 ml
• 2/3 cup low-sodium beef broth 158 ml
• 4 onions peeled and sliced
• 1 cup shredded mozzarella cheese 113 g
• 4 boneless skinless chicken breasts (680 g)
• 1/2 cup shredded Parmesan cheese 56.7 g
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 4 cloves garlic minced
• 1 teaspoon thyme

Instructions

 

• Preheat the oven to 200°C (400°F) and prepare a baking dish by spraying cooking spray.
• In a large skillet, melt the butter over medium-high heat.
• Add the onions to the skillet and sauté for a few minutes until they are soft.
• Turn the heat to medium-low and add the garlic, pepper, and thyme. Sauté until fragrant.
• Add the balsamic vinegar and beef broth to the skillet, and stir until well blended, scraping the browned bits off the bottom of the skillet.
• Simmer the mixture for 10 minutes or until the onions are caramelized.
• Transfer 1/3 of the onion mixture to the prepared baking dish and spread it evenly.
• Season the chicken breasts with salt to taste, and place them on top of the onion layer in the baking dish.
• Spread the remaining onion mixture over the chicken.
• Sprinkle the Parmesan and mozzarella cheese on top of the onion layer.
• Bake the dish in the preheated oven for about 30 minutes or until the chicken is cooked through.
• Remove from the oven and let it rest for a few minutes before serving.

This Copycat Longhorn Garlic Parmesan Crusted Chicken Recipe is a must-try dish for anyone who loves a crispy, flavorful, and cheesy chicken dish. The dish is a replica of Longhorn’s famous menu item, and it features a perfect balance of tangy, savory, and cheesy flavors. Marinated in a blend of olive oil, ranch dressing, Worcestershire sauce, and lemon juice, the chicken is then grilled and topped with a mouth-watering combination of Parmesan crumb topping, provolone cheese, and a ranch spread. The result is a delicious, succulent, and impressive dish that will leave your guests wanting more.

This Copycat Longhorn Garlic Parmesan Crusted Chicken Recipe has become a staple in my household ever since I first made it for my husband’s birthday dinner. He is a big fan of Longhorn’s menu and was ecstatic when he tasted this dish. He loved the crispy texture of the crumb topping, the melty Provolone cheese, and the zesty tang of the ranch spread. Since then, this dish has become a regular item on our family dinners and has never failed to impress our guests. We have even served it at a dinner party, and everyone was blown away by its deliciousness.

“Why This Copycat Longhorn Garlic Parmesan Crusted Chicken Recipe Is Worth Making at Home?”

• It is an easy-to-follow recipe that yields a restaurant-worthy dish that is sure to impress your guests.
• The combination of flavors is unbeatable, from the tangy marinade to the crispy Parmesan crumb topping and the melty Provolone cheese.
• The recipe requires simple and easy-to-find ingredients that you may already have in your pantry and fridge.
• The chicken is marinated for at least two hours, which ensures a succulent and tender result.
• The recipe allows for customization; you can adjust the seasoning and cheese type to your liking.
• It is a healthier alternative to fried chicken dishes, as it is grilled instead of fried.

Ingredients:

• 4 boneless, skinless chicken breasts, pounded until ¾ inch thick (680 g)
• 1 cup shredded Provolone (120 g) Marinade
• ½ cup olive oil (120 mL)
• ½ cup prepared ranch dressing (120 mL)
• 3 Tbsp Worcestershire sauce (45 mL)
• 1 tsp vinegar (5 mL)
• 1 teaspoon lemon juice (5 mL)
• 1 Tbsp minced Garlic (15 g)
• ½ teaspoon pepper (2.5 g) Ranch Spread
• ¼ cup grated Parmesan (25 g)
• ¼ cup ranch dressing (60 mL) Parmesan Crumb Topping
• ½ cup panko bread crumbs (30 g)
• 1 teaspoon garlic salt (6 g)
• ⅓ cup shredded Parmesan (35 g)
• 2 Tbsp butter melted (28 g)

Directions:

To prepare the chicken, mix all the required ingredients and pour the mixture over the meat. Let it marinate for at least two hours in the fridge. Grill the chicken for about 12-15 minutes until it’s fully cooked.

Meanwhile, you can prepare either the ranch spread or the Parmesan crumb topping. For the ranch spread, mix grated Parmesan cheese and ranch dressing in a bowl, and set it aside. For the Parmesan crumb topping, mix butter, garlic salt, shredded Parmesan cheese, and breadcrumbs in another bowl. Make sure the crumbs are evenly moistened.

To assemble the dish, place the oven rack in the middle and preheat the broiler. Transfer the grilled chicken to an oven-safe casserole dish. Spread two tablespoons of ranch spread over each chicken breast, and then add the Parmesan crumb topping and provolone cheese on top. Broil the chicken until the cheese melts and the crumb topping turns light brown. Serve immediately.

Garlic Parmesan Crusted Chicken Recipe

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6

Calories 550 kcal

Ingredients

  

• 4 boneless skinless chicken breasts, pounded until ¾ inch thick (680 g)
• 1 cup shredded Provolone 120 g Marinade
• ½ cup olive oil 120 mL
• ½ cup prepared ranch dressing 120 mL
• 3 Tbsp Worcestershire sauce 45 mL
• 1 tsp vinegar 5 mL
• 1 teaspoon lemon juice 5 mL
• 1 Tbsp minced Garlic 15 g
• ½ teaspoon pepper 2.5 g Ranch Spread
• ¼ cup grated Parmesan 25 g
• ¼ cup ranch dressing 60 mL Parmesan Crumb Topping
• ½ cup panko bread crumbs 30 g
• 1 teaspoon garlic salt 6 g
• ⅓ cup shredded Parmesan 35 g
• 2 Tbsp butter melted 28 g

Instructions

 

• To prepare the chicken, mix all the required ingredients and pour the mixture over the meat. Let it marinate for at least two hours in the fridge. Grill the chicken for about 12-15 minutes until it's fully cooked.
• Meanwhile, you can prepare either the ranch spread or the Parmesan crumb topping. For the ranch spread, mix grated Parmesan cheese and ranch dressing in a bowl, and set it aside. For the Parmesan crumb topping, mix butter, garlic salt, shredded Parmesan cheese, and breadcrumbs in another bowl. Make sure the crumbs are evenly moistened.
• To assemble the dish, place the oven rack in the middle and preheat the broiler. Transfer the grilled chicken to an oven-safe casserole dish. Spread two tablespoons of ranch spread over each chicken breast, and then add the Parmesan crumb topping and provolone cheese on top. Broil the chicken until the cheese melts and the crumb topping turns light brown. Serve immediately.

These Tortilla Chip Enchiladas are a mouthwatering dish that brings together the perfect combination of beef, cheese, and spices wrapped in a crispy, flavorful tortilla chip shell. This recipe is easy to prepare, and the result is a cheesy, savory, and satisfying dish that will impress your family and friends.

My husband and I are huge fans of Mexican cuisine, and we are always on the lookout for new and exciting recipes to try. When I first made these Tortilla Chip Enchiladas, we were blown away by how delicious they tasted! The beef mixed with the green chilies, salsa, and cumin added so much flavor and made the dish even more enjoyable. It has now become a staple in our household, and we often make it for family gatherings and potlucks.

Why This Tortilla Chip Enchiladas Recipe is a Must-Try

• A unique twist on classic enchiladas, using tortilla chips instead of traditional tortillas as the shell.
• The combination of ground beef, green chilies, salsa, and cumin creates a flavorful and hearty filling that pairs perfectly with the crispy chips and melted cheese.
• Easy to make with just a few simple ingredients that can be easily substituted to fit your taste preferences.
• Perfect for feeding a crowd or as a make-ahead meal.

Ingredients:

• 1 pound ground beef (can be substituted for shredded chicken or ground turkey)
• 1 bag tortilla chips (about 12 ounces)
• 3 cups shredded cheese
• 1 28-ounce can of red enchilada sauce
• 1 4-ounce can of diced green chilies, drained
• 1 teaspoon ground cumin
• ½ cup salsa

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned and fully cooked. Drain any excess fat from the beef.
3. Add the diced green chilies, salsa, and ground cumin to the skillet with the beef and stir to combine.
4. In a large mixing bowl, gently break up the tortilla chips into small pieces.
5. Add the beef mixture to the bowl with the chips and stir until everything is evenly combined.
6. Pour the entire can of enchilada sauce over the mixture and add 1 cup of shredded cheese. Gently mix everything together.
7. Prepare a baking dish by coating it with non-stick spray.
8. Pour the tortilla chip enchilada mixture into the baking dish and spread it out evenly.
9. Sprinkle the remaining 2 cups of shredded cheese over the top of the mixture, making sure it’s fully covered.
10. Cover the baking dish with foil and bake for 50 minutes.
11. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
12. Let the enchiladas cool for a few minutes before serving.

Notes:

• You can substitute ground beef with shredded chicken or ground turkey to make it a healthier option.
• Feel free to add your favorite vegetables to the filling, such as diced bell peppers, onions, or corn.
• Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, or fresh cilantro.

Tortilla Chip Enchiladas

These Tortilla Chip Enchiladas are a mouthwatering dish that brings together the perfect combination of beef, cheese, and spices wrapped in a crispy, flavorful tortilla chip shell. This recipe is easy to prepare, and the result is a cheesy, savory, and satisfying dish that will impress your family and friends.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 6

Ingredients

  

• 1 pound ground beef can be substituted for shredded chicken or ground turkey
• 1 bag tortilla chips about 12 ounces
• 3 cups shredded cheese
• 1 28- ounce can of red enchilada sauce
• 1 4- ounce can of diced green chilies drained
• 1 teaspoon ground cumin
• ½ cup salsa

Instructions

 

• Preheat the oven to 350°F (175°C).
• In a large skillet, cook the ground beef over medium-high heat until browned and fully cooked. Drain any excess fat from the beef.
• Add the diced green chilies, salsa, and ground cumin to the skillet with the beef and stir to combine.
• In a large mixing bowl, gently break up the tortilla chips into small pieces.
• Add the beef mixture to the bowl with the chips and stir until everything is evenly combined.
• Pour the entire can of enchilada sauce over the mixture and add 1 cup of shredded cheese. Gently mix everything together.
• Prepare a baking dish by coating it with non-stick spray.
• Pour the tortilla chip enchilada mixture into the baking dish and spread it out evenly.
• Sprinkle the remaining 2 cups of shredded cheese over the top of the mixture, making sure it's fully covered.
• Cover the baking dish with foil and bake for 50 minutes.
• Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
• Let the enchiladas cool for a few minutes before serving.

Notes

You can substitute ground beef with shredded chicken or ground turkey to make it a healthier option.
Feel free to add your favorite vegetables to the filling, such as diced bell peppers, onions, or corn.
Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, or fresh cilantro.

This smoked sausage and cheesy potato casserole is a crowd-pleaser that combines hearty ingredients and flavors that will leave your family and friends begging for more. The cheesy and creamy texture of the hash browns mixed with sour cream and cream of mushroom soup, combined with the savory flavor of smoked sausage, creates a mouthwatering dish that is easy to make and perfect for any occasion.

This recipe has become a staple in my household, especially during the cold winter months when we crave warm and comforting dishes. I remember the first time I made this casserole for my husband – he was skeptical at first but ended up having three servings! Now, it’s a family favorite that we make regularly for family dinners and potlucks. This casserole is so delicious that even our picky eaters ask for seconds.

“Why This Casserole Will Be Your New Favorite Dish”

• Cheesy and creamy texture of the hash browns mixed with sour cream and cream of mushroom soup
• Savory and smoky flavor of sliced smoked sausage
• Easy to prepare and make ahead of time for quick and convenient meals
• Perfect for feeding a crowd or meal prepping for the week
• Can be customized with extra cheese or sliced sausage, making it a versatile dish
• Freezes well for meal prep or leftovers

Ingredients:

• 1 package (737 grams) shredded hash browns
• 1 cup (240 grams) sour cream
• 1 can (298 grams) cream of mushroom soup
• 3 cups (340 grams) shredded cheddar cheese, divided
• 1/2 teaspoon pepper
• 1 teaspoon salt (optional)
• 1 pound (454 grams) smoked sausage, sliced

Directions:

1. Preheat oven to 350ºF (177ºC) and grease a 9 x 13 inch baking pan.
2. In a large mixing bowl, combine shredded hash browns, sour cream, cream of mushroom soup, salt (if using), and pepper. Mix well.
3. Add 2 cups of shredded cheddar cheese and stir to combine.
4. Spread the mixture into the prepared baking pan and bake for 35 minutes.
5. Remove the casserole from the oven and add the remaining cup of shredded cheddar cheese and sliced smoked sausage on top.
6. Bake for an additional 15-20 minutes or until the cheese is melted and the casserole is heated through.
7. Let the casserole cool for a few minutes before serving.

Notes:

• If using frozen hash browns, make sure they are easily separated before mixing with the other ingredients.
• Use a large mixing bowl to ensure all the ingredients are well combined.
• To make a smaller portion, you can halve the recipe or use a smaller pan.
• If you have extra cheese cubes, you can use them in place of shredded cheese.
• Feel free to slice the sausage to your liking.
• This casserole can be made ahead of time and frozen for later use.

Irresistible Smoked Sausage and Cheesy Potato Casserole

This smoked sausage and cheesy potato casserole is a crowd-pleaser that combines hearty ingredients and flavors that will leave your family and friends begging for more.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 8

Calories 455 kcal

Ingredients

  

• 1 package 737 grams shredded hash browns
• 1 cup 240 grams sour cream
• 1 can 298 grams cream of mushroom soup
• 3 cups 340 grams shredded cheddar cheese, divided
• 1/2 teaspoon pepper
• 1 teaspoon salt optional
• 1 pound 454 grams smoked sausage, sliced

Instructions

 

• Preheat oven to 350ºF (177ºC) and grease a 9 x 13 inch baking pan.
• In a large mixing bowl, combine shredded hash browns, sour cream, cream of mushroom soup, salt (if using), and pepper. Mix well.
• Add 2 cups of shredded cheddar cheese and stir to combine.
• Spread the mixture into the prepared baking pan and bake for 35 minutes.
• Remove the casserole from the oven and add the remaining cup of shredded cheddar cheese and sliced smoked sausage on top.
• Bake for an additional 15-20 minutes or until the cheese is melted and the casserole is heated through.
• Let the casserole cool for a few minutes before serving.

Notes

If using frozen hash browns, make sure they are easily separated before mixing with the other ingredients.
Use a large mixing bowl to ensure all the ingredients are well combined.
To make a smaller portion, you can halve the recipe or use a smaller pan.
If you have extra cheese cubes, you can use them in place of shredded cheese.
Feel free to slice the sausage to your liking.
This casserole can be made ahead of time and frozen for later use.

If you’re looking for a delicious and authentic Mexican dish, then Beef and Cheese Enchiladas are the perfect choice. This recipe will transport your taste buds to the streets of Mexico with its rich and bold flavors. These enchiladas are made with a thick and flavorful sauce, wrapped in soft corn tortillas, and filled with a delicious blend of meat and cheese. Once you try this recipe, you’ll see why it’s considered the miracle of Mexican food!

Beef and Cheese Enchiladas have become a staple in my family. My husband absolutely loves them, and we make them almost every other week. The best part is that they are so easy to make and can be customized to your liking. We like to use shredded beef for our enchiladas, and it always turns out delicious. The sauce is what really makes this dish special, and we can never get enough of it. We like to make a big batch of it and freeze it so that we can enjoy it anytime we want. These enchiladas are the perfect comfort food, and they always bring our family together.

Why This Beef and Cheese Enchiladas Recipe is a Must-Try

• This recipe uses a homemade enchilada sauce that is rich and flavorful. It’s made with a blend of spices, tomato sauce, and water, giving it a perfect balance of sweet and spicy flavors.
• The filling for these enchiladas can be customized to your liking. You can use ground meat, shredded beef or chicken, or even vegetarian options like beans or tofu.
• The corn tortillas used in this recipe are dipped in the sauce before filling and rolling. This softens the tortillas and makes them easy to roll without breaking.
• These enchiladas are topped with a generous amount of shredded cheese, which melts perfectly and adds a creamy texture to each bite.
• This recipe can be made ahead of time and frozen, making it a perfect option for meal prepping or hosting a large group.

Ingredients:

• Corn tortillas (enough for 3-4 dozen enchiladas)
• 2 cups shredded cheddar cheese per dozen enchiladas
• 2 tablespoons olive oil
• 2-3 cloves garlic, minced
• 1 medium yellow or white onion, diced
• 1 teaspoon oregano (Mexican oregano preferred, but regular is fine)
• 3 tablespoons chili powder
• 1/2 teaspoon basil
• 2 teaspoons cumin
• 1 teaspoon chipotle chili pepper (reduce to taste if sensitive to spice)
• 2-3 teaspoons salt
• 1 teaspoon black pepper
• 1 can tomato sauce, 8 oz.
• 4-5 cups water, divided
• Meat of your choice (ground beef, shredded chicken, etc.)
• Diced onions for topping enchiladas (optional)

Directions:

To prepare this recipe, follow these steps:

1. Heat olive oil in a large saucepan over medium heat. Add onions and garlic, and cook until the onions become clear.
2. While the onions and garlic are cooking, gather all the seasoning and measure them out.
3. Add the tomato sauce, 3 cups of water, and all the seasoning to the saucepan. Bring the mixture to a boil, then reduce heat to low and let it simmer for 45 minutes. Stir the sauce every 15 minutes and add more water as needed. Aim for a thick and flavorful sauce.
4. Let the sauce cool for a bit. Preheat the oven to 350 degrees and spray a large pan with non-stick cooking spray.
5. Dip corn tortillas in the sauce, making sure to cover them well on each side. This will soften them and make them easier to roll.
6. Place a small amount of meat and cheese in the center of each tortilla.
7. Roll the tortillas and place them seam down in the pan.
8. When you have rolled the desired amount of enchiladas, top them with 1/2 cup of enchilada sauce per 11-12 enchiladas. Avoid using too much sauce, or the enchiladas will become soggy.
9. Optionally, add diced onions and 1 cup of shredded cheddar cheese per 11-12 enchiladas.
10. Bake the enchiladas covered for about 40 minutes.
11. Uncover the pan and bake for another 10 minutes.
12. Serve the enchiladas with rice and beans, and enjoy!

Beef And Cheese Enchiladas

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Dinner, Main Course

Cuisine American, Mexican

Servings 6

Ingredients

  

• Corn tortillas enough for 3-4 dozen enchiladas
• 2 cups shredded cheddar cheese per dozen enchiladas
• 2 tablespoons olive oil
• 2-3 cloves garlic minced
• 1 medium yellow or white onion diced
• 1 teaspoon oregano Mexican oregano preferred, but regular is fine
• 3 tablespoons chili powder
• 1/2 teaspoon basil
• 2 teaspoons cumin
• 1 teaspoon chipotle chili pepper reduce to taste if sensitive to spice
• 2-3 teaspoons salt
• 1 teaspoon black pepper
• 1 can tomato sauce 8 oz.
• 4-5 cups water divided
• Meat of your choice ground beef, shredded chicken, etc.
• Diced onions for topping enchiladas optional

Instructions

 

• Heat olive oil in a large saucepan over medium heat. Add onions and garlic, and cook until the onions become clear.
• While the onions and garlic are cooking, gather all the seasoning and measure them out.
• Add the tomato sauce, 3 cups of water, and all the seasoning to the saucepan. Bring the mixture to a boil, then reduce heat to low and let it simmer for 45 minutes. Stir the sauce every 15 minutes and add more water as needed. Aim for a thick and flavorful sauce.
• Let the sauce cool for a bit. Preheat the oven to 350 degrees and spray a large pan with non-stick cooking spray.
• Dip corn tortillas in the sauce, making sure to cover them well on each side. This will soften them and make them easier to roll.
• Place a small amount of meat and cheese in the center of each tortilla.
• Roll the tortillas and place them seam down in the pan.
• When you have rolled the desired amount of enchiladas, top them with 1/2 cup of enchilada sauce per 11-12 enchiladas. Avoid using too much sauce, or the enchiladas will become soggy.
• Optionally, add diced onions and 1 cup of shredded cheddar cheese per 11-12 enchiladas.
• Bake the enchiladas covered for about 40 minutes.
• Uncover the pan and bake for another 10 minutes.
• Serve the enchiladas with rice and beans, and enjoy!

These Southern Style Baked Beans are a true classic when it comes to BBQ side dishes. Made with the perfect combination of flavors, this recipe is sure to become a staple at all of your summer gatherings. Sweet, savory, and a little bit smoky, these baked beans are perfect to pair with your favorite grilled meats or enjoy as a main dish all on their own.

Whenever my family and I plan a summer BBQ, we always make sure to include these Southern Style Baked Beans on the menu. My husband absolutely loves them and always insists that we make a double batch, just to be safe. In fact, these baked beans have become such a hit in our household that we even make them on weeknights for a quick and easy dinner option. Trust me, once you try these baked beans, they will become a favorite in your household too!

“Why These Southern Style Baked Beans Are the Best You’ll Ever Have”

• The combination of ketchup, BBQ sauce, brown sugar, mustard, Worcestershire, garlic powder, and pepper creates the perfect balance of sweet and savory flavors.
• The addition of diced bacon adds a delicious smoky flavor and a crispy texture to every bite.
• This recipe is easy to prepare and can be made ahead of time, making it a great option for meal prep or busy weeknights.
• These baked beans can be enjoyed as a side dish or a main dish, making them a versatile addition to any meal.

Ingredients:

• 2 cans (28 oz each) baked beans with bacon
• ½ cup (120 g) ketchup
• ½ cup (120 g) BBQ sauce
• ¼ cup (50 g) brown sugar
• 1 tablespoon (15 g) yellow mustard
• 1 tablespoon (15 ml) Worcestershire sauce
• ¼ teaspoon garlic powder
• ¼ teaspoon pepper
• 5-6 slices thick cut bacon, diced into ½ inch (1.25 cm) pieces

Directions:

1. Preheat oven to 350°F (180°C). Coat a 9×13-inch (23×33 cm) baking dish with cooking spray.
2. In a large bowl, combine baked beans, ketchup, BBQ sauce, brown sugar, mustard, Worcestershire sauce, garlic powder, and pepper. Stir until well mixed.
3. Pour the bean mixture into the prepared baking dish.
4. Place the diced bacon evenly over the top of the beans.
5. Bake uncovered for 60-90 minutes or until the bacon is crispy and cooked through. Serve warm.

Notes:

• For a vegetarian version, omit the bacon or use a vegetarian bacon substitute.
• This recipe can be made ahead of time and reheated in the oven or microwave before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Southern Style Baked Beans: The Ultimate BBQ Side Dish

These Southern Style Baked Beans are a true classic when it comes to BBQ side dishes. Made with the perfect combination of flavors, this recipe is sure to become a staple at all of your summer gatherings. Sweet, savory, and a little bit smoky, these baked beans are perfect to pair with your favorite grilled meats or enjoy as a main dish all on their own.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 8

Ingredients

  

• 2 cans 28 oz each baked beans with bacon
• ½ cup 120 g ketchup
• ½ cup 120 g BBQ sauce
• ¼ cup 50 g brown sugar
• 1 tablespoon 15 g yellow mustard
• 1 tablespoon 15 ml Worcestershire sauce
• ¼ teaspoon garlic powder
• ¼ teaspoon pepper
• 5-6 slices thick cut bacon diced into ½ inch (1.25 cm) pieces

Instructions

 

• Preheat oven to 350°F (180°C). Coat a 9×13-inch (23x33 cm) baking dish with cooking spray.
• In a large bowl, combine baked beans, ketchup, BBQ sauce, brown sugar, mustard, Worcestershire sauce, garlic powder, and pepper. Stir until well mixed.
• Pour the bean mixture into the prepared baking dish.
• Place the diced bacon evenly over the top of the beans.
• Bake uncovered for 60-90 minutes or until the bacon is crispy and cooked through. Serve warm.