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PREP TIME: 15 MINS | CHILL TIME: 2 HRS | TOTAL TIME: 2 HRS 15 MINS | SERVINGS: 16 – 20

These chocolate oatmeal bars are a fantastic no-bake treat that you can whip up using only six ingredients. Enjoy rich chocolate and peanut flavours in one with this easy no-bake dessert. Beware these chocolate oatmeal bars are super addicting!

INGREDIENTS

3 c. rolled oats

1 c. butter

1 tsp vanilla extract

1/2 c. brown sugar packed

1/2 c. peanut butter

1 c. semisweet or dark chocolate chips

How to make No-Bake Chocolate Oatmeal Bars

Step 1: Using parchment paper, line an 8-inch or 9-inch square baking dish. Set aside. For easier lifting of the bars, make sure to overhang the edges of the foil. For thinner bars, you can use a 9 x 13-inch baking dish.

Step 2: In a large saucepan, melt the butter with brown sugar over medium heat. Stir in the vanilla once the butter has melted and the sugar has dissolved. Then, whisk in the oats. Cook for about 3 to 4 minutes over heat or until everything is well incorporated.

Step 3: Into the prepared baking dish, pour half of the oat mixture, evenly spreading it out and pressing down. Set the other half of the oat mixture for the second layer.

Step 4: For the filling, place the peanut butter and chocolate chips in a small microwave-safe bowl. Stir well until melted and the mixture is smooth.

Step 5: Over the crust, pour and evenly spread the chocolate mixture. Set aside about 1/4 c. for drizzling.

Step 6: Over the chocolate layer, pour the rest of the oat mixture. Press it gently on the layer and drizzle with the rest of the chocolate mixture.

Step 7: Place in the fridge for at least 2 to 3 hours or overnight. Before cutting into bars, bring the bars to room temperature.

Note:

Make sure to boil the sugar mixture just enough. Do not boil it too long or it will be dry and crumbly or under-boil it because the cookie/bars mixture will be turned out too soft.

PREP TIME: 5 MINS | COOK TIME: 40 MINS | TOTAL TIME: 45 MINS | SERVINGS: 9 slices

This chocolate craving cake is huge in flavour, super decadent, and would be your perfect go-to cake for all occasions!

INGREDIENTS

CAKE:

1 large egg

1 c. (200 grams) granulated sugar

1 c. (125 grams) all-purpose flour

¾ tsp baking powder

½ c. (63 grams) unsweetened cocoa powder

¾ tsp baking soda

¼ c. (55 grams) vegetable oil

½ c. (100 grams) whole milk

2 tsp vanilla extract

½ c. (118 grams) warm water, (can use coffee instead)

½ tsp salt

FROSTING:

½ tsp vanilla extract

½ c. sour cream

1 c. milk chocolate chips

How to make Chocolate Craving Cake

CAKE:

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using parchment paper, line an 8×8-inch glass or ceramic baking dish and grease the sides and bottom. Or preheat the oven to 325 degrees F if using a metal baking pan.

Step 2: In the bowl of a stand mixer, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well, then add the egg, milk, oil, and vanilla. Beat on low speed until everything is well blended.

Step 3: Pour in the warm water and stir gently.

Step 4: Into the prepared dish, pour the batter. Place in the preheated oven and bake for about 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Step 5: Remove from the oven when done and let the cake cool for about 10 minutes in the pan. Invert the cake on a cooling rack until room temperature.

FROSTING:

Step 6: Place the chocolate chips in a medium microwave-safe bowl and heat them in the microwave at 50% power in 30-second increments, stirring after each heating, until the chocolate chips are completely melted.

Step 7: Now, add the sour cream to the bowl along with the vanilla. Stir by hand until the frosting is well blended and fluffier.

Step 8: Spread this frosting on the cooled cake.

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.

Whether for dinner or for an easy, on-the-go lunch later, you’ve gotta check this recipe out!

Originating in Cornwall, England, the “pasty” is a British staple that made its way over to the U.S. when Cornish miners settled in Michigan in the 19th century, bringing with them their culinary traditions. Consisting of a meat and veggie-packed pocket, the dough is perfectly buttery and flaky – without being overwhelmingly so – and excellent for an on-the-go lunch or snack.

The key to the dough is to use both butter and shortening (lard is even better); this gives the dough its rich flavor and flakiness, while still keep it sturdy and easy to transport. The result is a portable pocket of comfort food that will warm you up and make you feel at home, no matter where you’re enjoying it…check it out and see for yourself!

Serves 6

INGREDIENTS :

Pastry:

• 3 cups all-purpose flour, plus extra as needed
• 2/3 cup ice water, plus extra as needed
• 1/2 cup (1 stick) cold, unsalted butter, cubed
• 1/2 cup shortening or lard
• 1 teaspoon salt
• 1 egg, lightly beaten

Filling:

• 8 oz. ground beef (or skirt steak, finely chopped)
• 1 russet potato, peeled and diced
• 1 small turnip, peeled and diced
• 1 large carrot finely diced
• 1/2 white onion, chopped
• 3 tablespoons unsalted butter, divided
• 1/2 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh rosemary, chopped
• kosher salt and freshly ground pepper, to taste
• brown mustard, garnish

DIRECTIONS :

1. In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
2. Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
3. With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form.Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
4. Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
5. Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
6. While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
7. Preheat oven to 400º F and line a baking sheet with parchment paper.
8. Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
9. Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
10. Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
11. Seal edges with a fork and repeat with remaining pasties.
12. Transfer to lined baking sheet and brush the tops of dough with beaten egg.
13. Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
14. Serve hot with brown mustard and enjoy!

INGREDIENTS :

SERVINGS 12

Layer One
1 cup flour
1⁄2 cup butter
1⁄4 cup sugar
1 cup pecans

Layer Two
1 cup powdered sugar
8 ounces cream cheese
5 ounces Cool Whip

Layer Three
1 (6 ounce) box Jell-O chocolate pudding and pie filling
3 cups milk

Layer Four
7 ounces Cool Whip

DIRECTIONS :

Mix first thee ingredients.
Add fine chopped pecans.
press into 9×13 pan.
Bake shell at 350 for 15 min.
Soften cheese, then blend in sugar and Cool whip.
Spread over cooled crust.
Make pudding as directed.
I like cooked pudding best but you can use instant.
You can also use 2 small packages.
And any other flavor you like.
Spread on top.
You can sprinkle chopped pecans or chocolate ants on top.
Refrigerate.

COOK TIME: 35 MINS | TOTAL TIME: 35 MINS | YIELD: about 10 servings

I love how easy and quick this delicious goulash is. It’s a simple meal loaded with beef and veggies that is perfect for busy weeknights, even for entertaining. It does not break the bank and is fantastically scrumptious!

Ingredients

1 pound lean ground beef

16 ounces dry pasta (I used Cavatappi)

1/2 c. onion, diced

1/2 teaspoon dried basil

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/4 teaspoon dried oregano

1/2 teaspoon garlic powder

2 c. beef broth

1 14.5 ounces can diced tomatoes

1 c. tomato sauce

1 teaspoon Worcestershire sauce

1 tablespoon fresh Italian parsley, chopped

Salt to taste

1/2 – 1 teaspoon sugar (as needed)

How to make Old Fashioned Goulash

Step 1: Following the package directions, cook the pasta. Drain when done and set aside.

Step 2: In a large skillet, cook the ground beef over medium-high heat, breaking the meat apart as it cooks. Add the onions when there is no more visible raw beef along with the garlic, basil, paprika, oregano, and pepper. Stir well. Adjust the heat to medium and continue to cook for an additional 3 to 4 minutes.

Step 3: To the skillet, add the diced tomatoes. Break the large pieces using the back of a spoon.

Step 4: Now, add the tomato sauce followed by the Worcestershire sauce, and broth. Mix well and bring to a simmer.

Step 5: To let the flavours combine, gently simmer everything for about 10 to 15 minutes. Add half a tsp of sugar if the sauce is too acidic. Stir to combine. If needed, add the rest of the half tsp sugar. Continue to cook for an additional 4 to 5 minutes.

Step 6: To the skillet, add the pasta and sprinkle with parsley. Toss to combine. To taste, season with salt.

Step 7: Serve the goulash right away garnished with Parmesan cheese. Enjoy!

Nutrition Facts:

YIELD: 10, SERVING SIZE: 2
Amount Per Serving: CALORIES: 297TOTAL FAT: 6gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 3gCHOLESTEROL: 40mgSODIUM: 452mgCARBOHYDRATES: 39gFIBER: 3gSUGAR: 4gPROTEIN: 20g

Servings: 4| Yield: 4-5 servings

In summer, this tender vegetable is abundant, making it a classic southern dish showing what seasonal eating is all about. Fried squash is a dish that evokes fond memories. Since I can recall, we eat fried squash during the summer months. It was served most of the time for supper and was always after church on the Sunday lunch table.

I often serve this Country Fried Squash as a side dish at dinner with my favorite sauce, but I also serve it as an appetizer. Just make sure that you take your time and enjoy the process while you serve it. Creating a sense of grace in the kitchen is a tradition, which is worthy of passing down from generation to generation.

INGREDIENTS :

• 6 lbs butternut squash *peeled, seeded and sliced
• (1) egg, beaten
• ½ cup milk
• ½ cup all-purpose flour
• ½ cup cornmeal
• (1) pinch salt
• (1) pinch ground black pepper
• (1) pinch garlic salt
• 1 cup oil for frying

DIRECTIONS :

1. In a small bowl, add and combine egg and milk, mix well.
2. Add and combine the flour, cornmeal, salt, pepper, and garlic salt in another bowl. Dip squash slices in the egg mixture first, then dredge squash in the dry mixture.
3. In a deep skillet, heat 1/2 inch of oil over medium heat. Fry squash until golden brown.

Tips:

• For dipping, you can use your favorite sauce. I suggest using a marinara sauce or ranch-style dressing.
• Cut food as equally as possible so that bits cook evenly. The inside might still be raw, while the outside is cook if it’s too thick.
• Keep batches small enough to keep the food from touching. Small batches also ensure that the oil temperature returns faster. But still, you can choose whether you want it big or small.
• Immediately after removing the food from hot oil, drain the fried food on paper towels or a rack.

Nutrition Facts:

Per Serving: 501 calories; 48.9 mg cholesterol; 145.4 mg sodium; 12.3 g protein; 105 g carbohydrates.

Here is the long-awaited recipe for meatballs to go with the marinara sauce that my son made a few weeks ago. The meatball subs were delicious! He does need some help in the kitchen but insists all of his weekly cooking be from scratch.

This meatball recipe reduces mess–and fat–by baking the meatballs instead of pan-frying. Parmesan and panko add great flavor and texture. Make them ahead and simmer all day with Basic Marinara sauce (your favorite store bought works, too) in a crock pot set on low. Or heat on the stove as you are boiling water for pasta.

INGREDIENTS :

• 1 pound hamburger, grass-fed if possible
• 2 eggs, beaten with 1/2 cup milk
• 1/2 cup grated Parmesan
• 1 cup panko or bread crumbs
• 1 small onion, minced or grated (1/2 a large onion)
• 2-3 cloves garlic, minced
• 1/2 teaspoon oregano
• 1 teaspoon salt
• freshly ground pepper to taste
• 1/4 cup minced fresh flat-leaf parsley or basil

DIRECTIONS :

1. Double the batch and freeze half to serve later as mini meatloaves. Or reheat with sauce, top with cheese and make into a mean meatball sandwich.
2. Mix all ingredients with hands. Form into golfball sized meatballs. Bake at 350 degrees for 30 minutes.
3. If you have a leftover piece of rind from the Parmesan, let it simmer in the crock pot with the marinara sauce or save for another soup recipe. This will add a great flavor boost to most any sauce or soup.

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

Taste the freshness of the sea with a little modification! These shrimps will be the best food you will ever have. Garlic and butter, I can tell that you can already imagine how awesome these shrimps are! Try adding a little chili if you want it to be spicy. This is perfect to eat with fried rice. For the dipping sauce, I suggest anything sour. This is already perfect but if you prefer having a dipping sauce, it’s okay. Enjoy!

Ingredients:

1 ½ tablespoon olive oil

1 pound shrimp, peeled and defined

salt to taste

6 cloves garlic, finely minced

¼ teaspoon red pepper flakes

3 tablespoons lemon juice

1 tablespoon caper brine

1 ½ teaspoon cold butter

⅓ cup chopped Italian flat-leaf parsley, divided

1 ½ tablespoon cold butter

water, as needed

Directions:  

Step 1: Place a large skillet on the stove and turn the heat to high.

Step 2: Drizzle with olive oil and allow to heat through.

Step 3: Pan-fry the shrimps for 1 minute without moving it.

Step 4: Season the shrimps with salt to taste. Turn the shrimp and cook for another  1 minute.

Step 5: Add in the red pepper flakes and garlic. Stir and cook for 1 minute. Pour in the lemon juice, 1 1/2 teaspoon of cold butter, 1/2 of the parsley, and caper brine. Stir until well mixed.

Step 6: Cook for 1 minute until the butter is melted completely then add in another 1 1/2 tablespoons of cold butter. Cook until the sauce thickens for about 2 minutes.

Step 7: Remove the shrimps and transfer it to a serving bowl.

Step 8: Add in 1 teaspoon of water if the butter sauce is too thick. Continue cooking for 2 minutes then season with salt if needed.

Step 9: Pour the sauce on top of the shrimps and sprinkle the rest of the parsley for garnish.

Step 10: Serve and enjoy!

Nutrition Facts: 

Per Serving: 195.9 calories; protein 19.1g 38% DV; carbohydrates 2.9g 1% DV; fat 12g 18% DV; cholesterol 188.1mg 63% DV; sodium 243.7mg 10% DV.

INGREDIENTS :

• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners’ sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

DIRECTIONS :

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended.
2. Press evenly into the bottom of an ungreased 9×13 inch pan.
3. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust.
4. Refrigerate for at least one hour before cutting into squares.

Prep Time: 20 mins | Cook Time: 4 hrs | Total Time: 4 hrs 20 mins | Yield: 6 Servings

Ingredients:

4 tablespoons butter

1/2 pound (8 ounces) white mushrooms

4 teaspoons of Cajun seasoning

1 1/2 pounds (24 ounces) of red potatoes

1/2 c chicken broth

1 1/2 pounds (24 ounces) of green beans

1 (12 ounces) package Cajun-style andouille sausage

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

Directions:

In a slow cooker, add the chicken broth.

Thinly slice the sausage.

Slice the red potatoes into 1-inch pieces.

Prepare the beans by washing and removing the ends. Slice the mushrooms into four.

Add the potatoes, sausage slices, mushrooms, and green beans into the prepared slow cooker.

Add salt, pepper, and Cajun seasoning. Stir everything until well mixed.

Slice the butter into 8 portions.

Add the butter into the slow cooker, then toss until well mixed.

Cover the slow cooker, then cook everything for about 4 hours on a low setting or until the potatoes are soft. Give it a good stir until well blended.

Serve and enjoy!

You’ll Need :

2 large chicken breasts.
1 can of crescent rolls.
1 (10.5 oz) can cream of chicken soup.
½ soup can full of broth.
½ soup can full of milk.
1 tbsp of all purpose flour.
6 oz of shredded sharp cheddar cheese.
A pinch of salt and pepper.

How to :

In a pot, cover the chicken with water and bring to a boil then, reduce the heat to medium and let it cook through. Save the broth and shred the chicken.In a bowl, mix together the soup, broth, milk, flour, salt and pepper.

Unroll the crescent rolls and separate to triangles then place some cheese on the triangle and some chicken at the larger end. Roll up the dough and arrange in a 9×13 casserole dish.

Pour the soup around the rolls and drizzle some on top.In a preheated oven to 375° bake for 25 minutes then top with some cheese and bake for 5 more minutes.Serve with the soup mixture and enjoy.

All the flavor, no fuss.

Spanakopita, a Greek appetizer made with spinach and flaky puff pastry, has a creamy filling. It takes a lot of work to make these tiny bites of heaven at your home. This spanakopita casserole is a delicious main dish and can be prepared in just an hour without any pastry.

Serves 6-8
45 minutes

 

INGREDIENTS

1 16-ounce box penne
1 10-ounce box frozen chopped spinach (or equivalent of 1 pound fresh spinach, chopped)
1 1/2 cup crumbled feta cheese
1/4 cup loosely packed fresh dill, chopped (or 3 teaspoons dried dill)
1 15-ounce tub ricotta cheese
Pinch each salt, pepper
1 8-ounce package part-skim shredded mozzarella cheese

PREPARATION

Preheat oven to 400˚.

Cook pasta on stovetop for 5 minutes then drain. Reserve half cup of pasta cooking water before draining.

Add spinach just before draining to thaw. If using fresh you can flash cook the spinach using the same method.

Combine remaining ingredients, including reserved water, save for 1/4 cup feta and mozzarella cheeses.

Pour mixture into 3-quart baking dish (9×13 inch) and top with remaining cheeses.

Bake for 25 minutes covered.

Uncover and bake an additional 10 minutes to melt cheese topping.

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sugar
1 teaspoon salt
2 eggs
1 cups milk
1/2 cup water
2 tablespoons butter (melted)
1 teaspoon vanilla extract
Optional: 1/4 cup confectioners’ sugar
Optional: strawberry syrup
Optional: chocolate syrup
Garnish: fresh fruit

Directions

Preheat a deep fryer, electric skillet, or deep-sided open skillet to 365 F.

Sift together the flour, baking powder, sugar, and salt; set aside. Then, in a large mixing bowl, combine the eggs, milk, water, butter, and vanilla extract. Add the egg mixture to the flour mixture, and beat with an electric mixer on medium speed until smooth and lump-free. The consistency should be thin.

Place a finger over the bottom opening of a funnel, and fill the funnel with 1/2 to 2/3 cup of batter. Hold the funnel close to the surface of the oil, making sure not to touch the surface. Then, remove your finger and pour the batter into the oil making continuous circles of different sizes. Fry until light golden brown on one side and then, using tongs, turn the cake over and fry for 45 more seconds.

Pull the cake out of the fryer and place it on a paper towel-lined plate. Sprinkle with sifted confectioners’ sugar and/or drizzle with strawberry or chocolate sauce, if desired. You can also add fresh fruit right before serving if desired.