Old Time Oven Peach Cobbler

 This Old School Peach Cobbler is not only delicious but super easy to make. Ready to eat in less than 1 hour. A must for  cobbler lovers.

Ingredients:

1 large can of sliced peaches, drained

1 cup Bisquick mix

1 cup of milk

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup butter, melted

1 cup of sugar

vanilla Ice Cream, optional

Instructions:

Preheat oven to 375

In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. Stir in melted butter.

In a medium mixing bowl, stir sugar and peaches. Spoon peaches over the cobbler crust.

Bake for 45 minutes to one hour or until crust is a golden brown. Top with vanilla ice cream.

Enjoy!

Swedish Meatball Noodle Bake

 

Ingredients

For The Meatballs

• 2 tbsp olive oil
• 1 pound ground beef
• 1 large egg, beaten
• ½ c. breadcrumbs
• ½ onion, grated
• ½ tsp garlic powder
• ¼ tsp ground nutmeg
• 1 tsp Kosher salt
• ½ tsp freshly ground black pepper

For The Casserole

• 2 ½ c. egg noodles
• 1 c. beef broth
• 1 tbsp Worcestershire sauce
• 1-pint heavy cream
• 1 ½ c. Swiss cheese, grated
• Fresh parsley, chopped, for serving
• Kosher salt and freshly ground black pepper, to taste

How To Make Swedish Meatball Noodle Bake

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish and set aside.

Step 2: Place the beef, bread crumbs, egg, onion, nutmeg, garlic powder, salt, and pepper in a large bowl. Mix well until just combined. Scoop and roll 1 ½ tablespoons of the mixture into a ball. Repeat with the remaining mixture.

Step 3: In a large skillet, heat the olive oil over medium-high heat. To the hot oil, add the meatballs and cook until all sides are browned. To a plate, transfer the meatballs and set aside.

Step 4: In the meantime, cook the noodles in a large pot of salted boiling water for two minutes less than the package directions.

Step 5: Add the broth, heavy cream, and Worcestershire sauce to the now-empty skillet and scrape up any browned bits on the bottom of the pan. Allow the mixture to simmer for about 10 minutes until a little thickened. To taste, season with salt and pepper. Then, take the skillet off the heat.

Step 6: Into the prepared baking dish, add the pasta and top with meatballs. Over the pasta and meatballs, evenly pour the sauce and sprinkle with cheese.

Step 7: Place in the preheated oven and bake for about 20 minutes or until the cheese has melted and is bubbly. Remove from the oven when done and allow the casserole to sit for about 5 minutes.

Step 8: Serve and enjoy!

Pasta Fagioli that is bound to be a hit

 Ingredients:

2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato’s, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta

DIRECTIONS:

Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.

FRIED POTATOES AND ONIONS

 These easy Fried Potatoes and Onions come together in less than 25 minutes for an irresistible breakfast or a simple dinnertime side dish. Bursting with flavor, they’re a true family favorite!

Ingredients:

2 large potatoes, peeled and sliced

1 large onion, sliced

2 tablespoons oil

Salt and pepper to taste

Optional: chopped herbs (parsley, thyme, rosemary)

Instructions:

In a large pan, heat the oil over medium heat.

Add the sliced potatoes and onions to the pan.

Season with salt and pepper.

Cook for 15-20 minutes, stirring occasionally, until the potatoes are crispy and brown.

Optional: sprinkle chopped herbs on top before serving.

Serve hot as a side dish.

Enjoy!

Creamy Parmesan Chicken Delight

 Delicious Chicken with Creamy Parmesan Dip

Step right up to the plate and prepare to be blown away by the symphony of sensations that awaits you on this gastronomic adventure. A foolproof recipe that guarantees both simplicity and perfection is an invaluable asset in the hectic pace of daily life. Step into the world of “Creamy Parmesan Chicken Delight,” a recipe that has stood the test of time and become a universal favorite.
In this opening symphony of culinary joy, we extend an invitation to explore the enchantment of a meal that knows no boundaries. This recipe’s backstory is just as delicious as the tastes it contains, having evolved from modest origins to become a treasured favorite.
Come with us as we reveal the secrets to making the best chicken ever—meat that is both soft and juicy, encased in a delicious sauce made with mayonnaise and sharp Parmesan. With its easy preparation and delicious flavor, this dish is sure to become a go-to for any chef, from amateur to expert.
Get ready to go on a gourmet journey that will lead you to culinary heaven with every step. “Creamy Parmesan Chicken Delight” is about to send shivers down your spine with every irresistible mouthful.

What you need:

Four skinless, boneless chicken breasts.
1/4 cup of mayonnaise.
Parmesan cheese, shredded, 1/2 cup.
1/4 teaspoon of salt.
a half teaspoon of black pepper, ground.
2 minced garlic cloves.
half a teaspoon of garlic powder.

Instructions:

First Step
Turn the oven on high heat (375°F, 190°C).
Next Steps
blend the mayonnaise, Parmesan cheese, garlic powder, salt, and pepper in a small bowl and stir to blend.
Phase 3
Apply a thin layer of nonstick cooking spray to a baking dish to prepare it.
Put the chicken breasts in the baking dish, making sure they are spread out evenly.
The Fourth Stage
Add salt and pepper to the chicken breasts according to your taste.
Phase 5
Make sure to cover each chicken breast completely with the mayonnaise and Parmesan mixture.
Section 6
After the oven is warmed, bake the dish for about 25 to 30 minutes, or until the chicken is done and the topping is bubbling and golden.
Stage 7
After chicken is done cooking, take it out of the oven and let it rest for a few minutes.
Eighth Step
If you’d like, top your hot Creamy Parmesan Chicken Delight with some fresh herbs.
With little to no work on your part, you can whip up this meal of rich, creamy deliciousness that will wow your loved ones and satisfy your cravings. Have fun!

DEVILED EGGS

 Ingredients:

14 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/3 cup crumbled cooked bacon
1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives or scallion (green onion) tops

Directions:

Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves.
Mash yolks with the fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.
Spoon 1 heaping tablespoon yolk mix

Lemon and Coconut Cake

 

Ingredients:

• Remove the skin of one lemon.
• 240 milliliters of milk, which is equivalent to 8 fluid ounces.
• 1 egg
• 60 grams of sugar, which is equivalent to 2 ounces.
• 20 grams of cornstarch, which is equivalent to 0.7 ounces.
• 3 huevos
• 150 grams of sugar, which is equivalent to 5.2 ounces.
• 150 milliliters of vegetable oil
• Juice from 1 lemon
• 250 grams of flour
• 15 grams (0.5 ounces) of baking soda
• Regarding the topping.
• 15 grams (0.5 ounces) of honey
• 10 grams of dried coconut.

Preparation:

1. Get the milk ready.
2. Remove the skin from 1 lemon and keep it to the side.
3. Warm up 240 ml (8 fl oz) of milk until it is warm but not boiling.
4. Allow the milk to reach the same temperature as the room.
5. Prepare the custard.
6. In a pot, mix 1 egg, 60 grams of sugar, and 20 grams of cornstarch.
7. Slowly pour the cold milk into the mixture while stirring continuously.
8. Cook over medium heat, stirring all the time, until the mixture becomes thick. Take off the heat and leave it to the side.
9. Get the cake mix ready.
10. Heat your oven to 180°C (350°F) before using it.
11. In a big bowl, whisk together 3 eggs and 150 g (5.2 oz) sugar until the mixture is light and fluffy.
12. Add 150 milliliters (5 fluid ounces) of vegetable oil and the juice of 1 lemon, then mix thoroughly.
13. Put the lemon peel in and mix it well.
14. Slowly mix in 250 grams (8.8 ounces) of flour and 15 grams (0.5 ounces) of baking soda until just mixed.
15. Carefully mix in the custard mixture that has been prepared.
16. Make the cake.
17. Put the mixture into a cake pan that has been greased and floured.
18. Put in the oven that has been heated to 180°C (350°F) for 40 minutes or until a toothpick inserted in the middle comes out clean.
19. Let the cake cool in the pan for 10 minutes, then move it to a wire rack to cool down completely.
20. Put the topping on.
21. Heat 15 grams (0.5 ounces) of honey until it becomes easy to pour.
22. Pour the honey on top of the cake once it has cooled down.
23. Put 10 grams (0.35 ounces) of shredded coconut on top of the honey.

Enjoy the Lemon Coconut Cake with a spoonful of whipped cream or a scoop of vanilla ice cream.