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The recipe is good, it’s somewhat simple, and on the bland side, so it lends itself a bit of spicing up. I will swap some of the milk with evaporated milk the next time I do it, as the potatoes have become a little too watery for my taste, but they still taste perfect. I’m just used to use a creamier sauce on scallop potatoes. A small Parmesan cheese mixed with the milk would also be good. Just make sure you use a mandolin to slice the potatoes – in the allotted time, they need to be ultra-thin to cook. Overall, I find this good, and while it does not have flavors that come out and kick your butt, it’s the best comfort dinner and one that kids really would like a lot.

Pork Chops and Scallope Potatoes Recipe

To create this recipe, you will need the following ingredients: Pork chops and Scalloped Potatoes

Ingredients:

3 tbsp butter, divided

1 1/2 tsp salt

1/4 tsp ground black pepper

3 tbsp all-purpose flour

1 (14.5 ounces) can chicken broth

(6) pork chops

6 cups thinly sliced potatoes

(1) dash paprika

Directions:

Preheat oven at about 350 F (175 C).

Add and melt a tbsp of butter over medium heat in a saucepan. Add and sprinkle with salt, pepper, and flour. Pour over the broth of the chicken, cook and stir until the mixture boils. Cover, and set aside from fire.

Cook the pork chop until brown in 1 tbsp butter in skillet. Grease the remaining tablespoon butter and layer potatoes into a cooking dish. Pour mixture over onions, then finish with brown chops. Sprinkle over paprika.

Prep: 10 mins | Cook: 10 mins | Additional: 8 hrs. 10 mins | Total: 8 hrs. 30 mins | Servings: 12 | Yield: 12 waffles

My kids could not get enough of these waffles! I make them every day for the past two weeks. The crispy outer part and the soft centre are such a delight. I know that your kids will appreciate them as well. Enjoy!

Ingredients:

½ cup warm water (110 degrees F/45 degrees C)

1 teaspoon white sugar

2 ¼ teaspoons active dry yeast

3 cups all-purpose flour

2 cups of water

½ cup butter, melted

1 teaspoon salt

¼ cup white sugar

1 tablespoon vanilla extract

½ teaspoon baking soda

Directions:

Step 1: In a medium mixing bowl, add 1 teaspoon sugar and 1/2 cup warm water. Stir until the sugar is dissolved completely. Add in the yeast and let it stand for 10 minutes until foamy.

Step 2: Add 2 cups of water, butter, flour, and salt into the yeast and stir until well mixed. Cover the bowl with plastic wrap and place inside the fridge for 8 hours to overnight to chill.

Step 3: In a small mixing bowl, add vanilla extract, baking soda, and 1/4 cup sugar. Stir until well mixed then transfer the mixture into the batter. Stir until smooth.

Step 4: Place a griddle on the stove and turn the heat to medium.

Step 5: Drizzle oil and allow it to become hot.

Step 6: Drop 1/4 cup of the batter in batches to make waffles. Cook for 10 minutes or until the colour turns light brown.

Step 7: Place the waffles on a clean plate.

Step 8: Serve and enjoy!

Notes:

Use a large bowl for the final batter because it will double in volume.

Do not cover the waffles with the toppings to keep them crisp.

Nutrition Facts:

Per Serving: 204.4 calories; protein 3.6g 7% DV; carbohydrates 28.8g 9% DV; fat 8g 12% DV; cholesterol 20.3mg 7% DV; sodium 303.3mg 12% DV.

PREP TIME: 20 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR 10 MINS | SERVINGS: 8

This beef barley soup is a complete meal in a bowl. A flavorful-packed soup loaded with nutritious veggies, tender beef, and plump barley. The best part is you can whip this up in advance and freeze it. This beef barley soup is rich and hearty. This will warm you up inside and out. Every spoonful screams comfort! Serve a big bowl of this delicious soup with biscuits or salad on the side.

Winter is not yet over and what’s the best way to warm you up from inside and out? I can name a bunch, but on top of my list is this nutritious beef barley soup. I use leftover cooked beef such as pot roast, steak, or roast beef. If you do not have any leftovers, you can also use a cubed chuck of flank steak.

This low in calorie soup is superbly the perfect choice for a healthy meal that your family deserves!

INGREDIENTS :

• 2 c. cooked beef
• 1 onion, chopped
• 1 garlic clove, minced
• 1 tbsp olive oil
• 2 carrots, sliced
• 1 bay leaf
• 1 stalk celery, sliced
• 6 c. reduced-sodium beef broth
• ½ green pepper, diced
• ⅔ c. barley
• ¼ tsp dried thyme
• 1 tbsp Worcestershire sauce
• 1 package beef gravy mix
• 2 tbsp fresh parsley or 2 tsp dried
• salt & pepper to taste
• 2 tbsp red wine optional
• 1 can petite diced tomatoes 14-15 ounces, undrained

DIRECTIONS :

Step 1: In oil, cook the onions and garlic over medium heat until tender. Then, add the rest of the ingredients. Bring everything to a boil, then decrease the heat. Put the lid on and simmer the soup for approximately 40 to 50 minutes or until the barley is cooked.

Step 2: When done, remove the bay leaves, and discard them.

Step 3: Ladle the beef barley soup into serving bowls and serve. Enjoy!

Note:

• To reach your desired consistency, add more broth or water.

NUTRITION FACTS:

Calories: 149, Carbohydrates: 15g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 17mg, Sodium: 385mg, Potassium: 623mg, Fiber: 3g, Sugar: 1g, Vitamin A: 2680IU, Vitamin C: 9.7mg, Calcium: 25mg, Iron: 1.5mg

Prep: 5 min | Cook: 20 mins | Total: 25 mins | Serving: 4 | Yield: 4 servings

I love the simplicity of seafood and pasta. There’s a lot to say about this recipe, the classic white sauce makes it more elegant, and the flavors just burst in your mouth. I don’t know if it makes me feel like I’m eating a little better with seafood rather than heavy meat or what, but it’s still my number one preference when eating Italian.

Ingredients:

½ pound GG Fettucine Pasta Semol-Dry-3/8″ Circle QK

6 tbsp oil, olive, salad or cooking

(1) (10 oz) package Spinach, frozen, chopped or leaf, unprepared

Salt, table

¾ pound sea scallops, raw

(4) cloves Garlic, raw

(2) (4.5 oz) cans Mushrooms, canned, drained solids

(1) (10.75 oz) can Soup, cream of mushroom, canned, condensed, commercial

1 cup Alcoholic beverage, wine, table, white

Spices, pepper, black

Directions:

Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Heat (1) to 2 tbsp of oil and for the taste add spinach, salt, and pepper in a large skillet. Cook and saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove the spinach from skillet and toss with pasta; transfer and keep warm.

In the same skillet, heat (2) more tbsp of oil and add scallops and (2) cloves of sliced garlic. Cook the scallops until they appear opaque for 1 to 2 minutes. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.

Heat a 2 tbsp of oil in the same skillet. Add (2) more cloves of sliced garlic and saute until golden. Add the mushrooms, soup, and white wine to skillet. Stir until warm for 8 minutes over medium heat. Pour over fettuccine and spinach and add ground black pepper to taste; serve.

Note:

When you use sea scallops rather than bay scallops, cut them in quarters before adding them to the pasta.

Nutrition Facts:

Per Serving: 614.1 calories; 28.1 mg cholesterol; 956.1 mg sodium; 27.1 g protein; 57.3 g carbohydrates.

Prep time: 15 min | Cook: 45 min | Total: 1 hr | Servings: 18 | Yield: 9 brownies

The easiest Brownies recipe you will ever try. As simple as it may but the taste is extraordinary! The peanut butter makes it very delicious so be very generous with it. I have had a lot of brownies in my life but this surely makes it to my top 10. I am so glad that I decided to give this a try. This will surely make your afternoon super awesome! I hope you all love it. Enjoy!

INGREDIENTS

1 19.8 oz package brownie mix
1 cup peanut butter chips
½ cup butter
1 14 oz can sweeten condensed milk

HOW TO MAKE BROWNIES WITH PEANUT BUTTER FUDGE FROSTING

Step 1: Prepare the brownies following the package instruction. Then, allow it cool in the pan and don’t slice.

Step 2: In a medium saucepan over low heat melt the peanut butter chips and butter until smooth while stirring constantly.

Step 3: Once the mixture smooth, remove the pan from the heat and mix in the sweetened condensed milk.

Step 4: Generously spread the frosting over the cooled brownies.

Step 5: Place inside the fridge to chill until set before slicing into squares.

NOTE:

Store the brownies in an airtight jar at room temperature and they will stay fresh for at least a week.

If you want the peanut butter to be firmer and not so creamy, keep the brownies in the fridge. These brownies freeze well and can last up to 3 months.

For the brownies to thaw, place them first in the fridge to chill overnight before serving.

To have the perfect brownies, use the exact baking time for preference because home ovens can be fickle. Underbake brownies have a thick and gummy texture while overbaked brownies are dry and cakey.

Nutrition Facts:

Per Serving: 324.3 calories; 21 mg cholesterol; 190.4 mg sodium; 5.8 g protein; 42.1 g carbohydrates

INGREDIENTS :

DIRECTIONS :

Everyone is going to love this spectacular meatloaf! Oh, man, you need this recipe in your life. Just take a look at that photo, and you will have a concrete idea about how it would taste! You are more than welcome to add more ingredients if you think it lacks something. Have a great one, friends. Enjoy!

Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 1 green bell pepper, diced
• 8 ounces mushrooms, diced
• 2 cloves garlic, chopped
• 2 pounds ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup cheese whiz (optional)
• 1 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 2 eggs
• 1 cup panko breadcrumbs (gluten-free for gluten-free)
• 4 ounces provolone (optional)
• 8 slices provolone

Directions

1. Heat the oil in a large pan over medium heat, add the onion, bell pepper and mushrooms and cook until tender, about 7-10 minutes.
2. Add the garlic and cook until fragrant, about a minute, before removing from heat.
3. Mix the beef, salt, pepper, cheese whiz, Worcestershire sauce, ketchup, eggs, breadcrumbs and the cooked mixture of the onions, peppers, mushrooms and garlic.
4. Place half of the mixture down, place the solid piece of provolone in the middle, top with the remaining mixture, seal the edges well, shape the loaf as desired and place on a baking sheet.
5. Bake in a preheated 350F/180C oven until cooked through, about 50-60 minutes.
6. Spread the sliced provolone over the top of the loaf, return to the oven and broil until the cheese has melted, about 2-4 minutes.

PREP TIME: 5 MINS | COOK TIME: 20 MINS

Melt in your mouth beef smothered in a very delightful garlic sauce. It’s an amazing meal in one with mushrooms, broccoli, and noodles. A great dinner option perfect for busy days and your entire family!

To make this mouthwatering garlic beef and broccoli noodles, all you need are a few simple ingredients that you might already have on hand. In under twenty-five minutes, you’ll have this scrumptious meal ready to be devoured.

I am seriously obsessed with beef and broccoli. It’s a favorite and staple at my house. It’s insanely easy and fast to make and guarantees the best dinner you’ll ever make! A complete meal with tender, melt-in-your-mouth beef, mushrooms, broccoli, and wide egg noodles. Super good you’ll want to make this again and again!

Ingredients

1 tbsp olive oil

8 oz. flank steak, sliced against the grain

3 c. broccoli florets

8 oz. wide rice noodles

3 garlic cloves, minced

¼ c. packed brown sugar

8 oz. mushrooms, sliced

1/2 c. reduced-sodium soy sauce

¼ tsp ground ginger

2 tsp sesame oil

¼ tsp crushed red pepper flakes

2 tbsp hoisin sauce

1 tbsp cornstarch

¼ tsp pepper

HOW TO MAKE GARLIC BEEF AND BROCCOLI NOODLES

Step 1: Following the package directions, cook the noodles in a large pot of boiling water. In the last 5 minutes of cooking, add the broccoli and cook until tender. Drain when done.

Step 2: In the meantime, heat the olive oil in a medium-sized skillet. Once the oil is hot, add the steak to the skillet and cook until no longer pink. Then, add the garlic and mushrooms. Continue to cook for another minute.

Step 3: Place the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper, pepper, and cornstarch in a small bowl. Mix well until blended.

Step 4: To the skillet with the sauce, add the noodles and toss to coat.

Nutrition Facts:

Calories762kcal (38%), Carbohydrates47g (16%), Protein71g (142%), Fat35g (54%), Saturated Fat8g (40%), Cholesterol136mg (45%), Sodium4474mg (186%), Potassium2623mg (75%), Fiber10g (40%), Sugar11g (12%), Vitamin A1700IU (34%), Vitamin C251mg (304%), Calcium214mg (21%), Iron9.2mg (51%)

Prep Time: 45 mins | Cook Time: 15 mins | Chill Time: 8 hrs | Total Time: 9 hrs | Yield: 12 Servings

Give this recipe a try and taste perfection yourself. Enjoy!

Ingredients:

Crust:

1 ¼ c all-purpose flour

¼ teaspoon of sea salt

1 tablespoon granulated sugar

½ c shortening chilled

3-4 tablespoons of ice water

Chocolate Silk Pie Filling

¾ c butter softened

¼ c granulated sugar

1 c powdered sugar

4 ounces semi-sweet chocolate melted

1 teaspoon pure vanilla extract

Pinch of sea salt

3 eggs room temperature

¾ c whipping cream whipped (measured in a liquid state, then whipped)

Whipped topping

1 ¼ c whipping cream measured in a liquid state, then whipped

½ c powdered sugar

1 teaspoon pure vanilla extract

Directions:

To Make the Crust:

Step 1: In a food processor, add the sugar, flour, and salt. Pulse until well mixed.

Step 2: Add cold water and shortening, then pulse until well mixed and the texture becomes sticky.

Step 3: Transfer the dough onto a flat surface. Knead into a ball.

Step 4: Wrap the ball of dough with plastic wrap and place it inside the fridge to chill for about an hour or overnight.

Step 5: Prepare the oven and preheat to 230 degrees C or 450 degrees F.

Step 6: Roll the ball of dough onto a flat surface sprinkled with flour.

Step 7: Transfer the dough into a 9-inch pie pan and press the sides to make a crust.

Step 8: Place the pie weights over the crust.

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

Step 10: Remove from the oven and allow it to cool at room temperature.

To Make the Whipped Cream Filling:

Step 1: Whip until stiff peaks form 3/4 cup of whipping cream.

Step 2: Place the whipping cream into an airtight container and place it inside the fridge.

To Make the Whipped Topping:

Step 1: In the bowl of a standing mixer, add the vanilla, powdered sugar, and 1 1/4 cups of whipping cream. Beat until the texture becomes thick.

Step 2: Beat for 1 more minute at high speed.

Step 3: Transfer the mixture into a piping bag, then place it inside the fridge to chill.

To Make the Chocolate Filling:

Step 1: Place the chocolate inside the microwave and heat it until melted completely.

Step 2: In a mixing bowl, add powdered sugar, vanilla, and butter sugar. Beat until well mixed.

Amish cinnamon bread is a simple, sweet, moist bread loaded with sweetness from sugar and warmth from the cinnamon. It is a delicious way to enjoy simple flavors. Serve this bread for breakfast with your tea and coffee, and enjoy humble flavors. You can customize it according to your liking and make this bread more tasteful.

Amish Cinnamon Bread – The recipe

Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
Servings: 4

Ingredients:

For the bread:

• 2 cups all-purpose flour
• ½ cup unsalted butter softened
• 1 whole egg, at room temperature, 1 cup white granulated sugar
• 1 cup buttermilk
• 1 tsp baking soda
• 1 tsp vanilla extract
• A pinch salt

For the topping:

• 1/3 cup granulated sugar
• 1 tsp ground cinnamon

Preparation:

1. In a standing mixer bowl, add softened butter and sugar. Whisk at low to medium speed for 2 to 3 minutes or until the two ingredients are creamed together.
2. Add vanilla extract and egg and whisk for a minute or two until everything incorporates.
3. Now, add all-purpose flour and baking soda and gently fold using a rubber spatula.
4. Pour buttermilk slowly and mix well using a rubber spatula. Don’t overmix the mixture. A few lumps are fine.
5. In a bowl, add cinnamon powder and sugar and mix well.
6. Pour half of this mixture into a parchment-lined rectangular baking pan.
7. Sprinkle half of the sugar mixture over the bread mixture evenly. Pour the remaining bread mixture on top and finish with the remaining sugar and cinnamon mixture.
8. Tap the pan twice or thrice to get rid of air bubbles.
9. Place the pan in a preheated oven at 350 degrees F for about 40 to 45 minutes. You can insert a toothpick into the bread to check its doneness. If it comes out clean, it means the bread is ready.
10. Take the pan off the oven and let it cool down for about 20 minutes. Remove the bread from the pan and place it on a cooling rack until it cools completely.
11. Slice and serve.

Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 8

Comforting and the perfect meal for every occasion and all ages. This amazing creamy homemade baked Mac and cheese is a gem!

Ingredients

1/2 c. unsalted butter

1 pound dried elbow pasta

1/2 c. all-purpose flour

2 1/2 c. half and half

1 1/2 c. whole milk

2 c. shredded Gruyere cheese, divided (measured after shredding)

4 c. shredded medium sharp cheddar cheese, divided (measured after shredding)

1/4 teaspoon Paprika

1/2 tablespoon salt

1/2 teaspoon black pepper

How to make Creamy Homemade Baked Mac and Cheese

Step 1: Prepare the oven. Preheat it to 325 degrees F. Ready a 3-quart (9 x 13-inch) baking dish. Grease and set aside.

Step 2: Cook the dried pasta in a large pot of salted boiling water a minute shy of what the package directs. Drain when done and to keep the pasta from sticking, drizzle a little bit of olive oil.

Step 3: In the meantime, shred the Gruyere and medium sharp cheddar cheese. Mix well and separate into three piles (about 3 c for the sauce, 1 1/2 c for the inner layer, and another 1 1/2 c for the topping).

Step 4: In a large saucepan, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk well until you have a mixture that resembles very wet sand. Cook for about a minute, stirring occasionally. Then, gradually pour in around 2 c of the milk/half&half while constantly stirring until smooth. While still stirring, slowly pour in the rest of the milk/half&half until well mixed and smooth. Heat further while stirring very often over medium heat until you get a very thick consistency.

Step 5: Take the pan off the heat and stir in the spices and 1 1/2 c of cheese, stirring constantly to melt the cheese. Then, whisk in another 1 1/2 c of cheese until well melted and smooth.

Step 6: Place the drained pasta and cheese sauce in a large mixing bowl. Toss until well combined.

Step 7: Into the prepared baking sheet, pour half of the pasta mixture and top with 1 1/2 c of the shredded cheeses. Over the cheeses, add the rest of the pasta mixture. Lastly, sprinkle the final 1 1/2 c of cheese.

Step 8: Place in the preheated oven and bake for about 15 minutes or until the cheese is bubbly and slightly golden brown.

Notes:

To make ahead:

Prepare as instructed, transfer to a baking dish, and let the unbaked Mac and cheese cool fully. Then, tightly tent with foil and keep in the fridge for up to 1 to 2 days.

Remove from the fridge and let the dish rest on the counter for about 30 minutes before baking for about 25 to 35 minutes at 325 degrees F until hot and bubbly.

FIVE CHEESE VARIANCE (you can swap the amount of cheese with the following):

2 c. shredded cheddar cheese

1 c. shredded Colby cheese

1 c. shredded Muenster cheese

1 1/2 c. shredded Gruyere cheese

1/2 c. shredded mozzarella cheese

CRUNCHIER TOPPING AND FIRMER CONSISTENCY:

Ready the recipe as instructed and bake for about 20 to 30 minutes at 350 or 375 degrees F. At the end of baking, set your oven to broil for about 2 to 3 minutes until the dish is crunchy and golden brown.

INGREDIENTS :

• Ground beef: 1.5 Pound
• Garlic: 1 clove (med)
• Black pepper
• Sazon perfecta seasoning
• Pasta shells: 2 cups of medium-size
• Oil: 1/4 cup
• Water: 4 cups
• Granulated knorr chicken bouillon: 2 tablespoons
• Granulated knorr tomato bouillon: 4 tablespoons
• Serrano chiles: 3 (diced)
• Onion: ½ (chopped)
• Rotel: 1 can
• Cilantro: a handful (chopped)
• Garlic and onion powder to taste
• Red sazon: 2 packets
• Leaf: 1 bay

DIRECTIONS :

1. To start off the recipe, go ahead and brown the ground beef with chopped garlic, black pepper, and Sazon perfecta seasoning.
2. In the meantime, brown pasta shells in 1/4 cup of oil (just as you would brown rice a Roni) in a deep skillet.
3. Ok now, you can drain the grease from your ground beef. You’ll want to add the meat to the pasta shells.
4. You can then add water, granulated knorr chicken bouillon, diced serrano chiles, the granulated knorr tomato bouillon, half of the onion, Rotel, a handful of chopped cilantro, the red Sazon, bay. After that, you need to add garlic and onion powder according to your taste.
5. And please stir and cover. Finally, cook on medium-high until your shells are aldente and immediately serve & ENJOY !!