Homemade Apple Pie

Welcome to an entire post about my favorite autumnal topic: Homemade Apple Pie. This pie is PERFECTION. Simple and classic; it’s the apple pie version of the perfect white t-shirt we spend years searching for. This is of course an updated blog post; I wrote a post all about Classic Apple Pie years ago and it was made over and over and I have some new thoughts on execution. What Are the Best Apples for Apple Pie? There are apples that are AWFUL for apple pie and GREAT for apple pie. Some apples are best for eating raw. Others are best for cooking on the stove-top for hours and hours that will give you the most delicious apple sauce. This is not an attack on any apple varietal what-so-ever. I am for all apples. But here are my favorites for apple pie that will keep their integrity/shape even when baked for an hour: – Honey crisp: The pie pictured uses ALL honey crisp apples. I don’t always do this but honey crisp apples are delicious and if you’re going to go with a very simple, one varietal type of pie, I say you can’t lose with honey crisp. – Granny […]

(Read more…)

Tags: AutumnClassicFallPieThanksgiving

The post Homemade Apple Pie appeared first on A Cozy Kitchen.

Original source: https://www.acozykitchen.com/a-classic-apple-pie

Red Pepper Sauce – Albufera Sauce

The Albufera is a freshwater lagoon and estuary on the Gulf of Valencia coast in eastern Spain. The sauce was thought to be named after one of Nepoleon’s general, Louis Gabriel Suchet, the “duc d’Albufera”. This sauce is made with glace de viande which is nothing more than basic brown beef or veal stock reduced […]

The post Red Pepper Sauce – Albufera Sauce appeared first on The Reluctant Gourmet.

Original source: https://www.reluctantgourmet.com/red-pepper-sauce-albufera-sauce/

It’s Not Curry, It’s Rendang

A long, languid simmer in coconut milk, lemongrass, and galangal gives rendang the intensity of five curries packed into one. Here’s how to make it. Rendang slows the world down. And in the Nusantara region—the slice of Southeast Asia made up of Indonesia, Malaysia, and Singapore with a population of over 300 million—it’s a way […]

The post It’s Not Curry, It’s Rendang appeared first on TASTE.

Original source: https://www.tastecooking.com/how-to-make-beef-rendang/

5 Easy Homemade Treats for Halloween

Take your Halloween snack game up a notch this year with these delightfully spooky twists on some of our very favorite treats! Yes, YOU can do DIY this year: we promise!

Continue reading “5 Easy Homemade Treats for Halloween” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/HOXiLmMNiqU/

Easy Dump Cake from Scratch

You’ll forgive this cake its unfortunate name once you make this homemade version, which uses no canned pie filling or cake mix. Real ingredients are just as easy—and so much tastier!

Continue reading “Easy Dump Cake from Scratch” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/Q0uFiMqUt90/

Stuffed Pepper Casserole (One Pot Meal)

A Stuffed Pepper Casserole is an easy, one pot casserole that could be called ‘unstuffed pepper casserole’. This recipe is incorporates the ingredients from classic stuffed peppers like rice, ground beef and tomato sauce all in one skillet for a great weeknight meal.

Like a hearty stuffed pepper soup, this recipe is an easy family favorite!

Stuffed pepper casserole being scooped out of the casserole dish.

How to Make Stuffed Pepper Casserole

This colorful entree is made with an combination of red, yellow, and green bell peppers and is as easy as 1, 2, 3!

  1. In a large skillet, brown the ground beef, onion, and garlic and drain the fat.
  2. Add remaining ingredients and bring to a boil (see recipe below).
  3. Reduce heat and simmer, covered, until the rice is tender.

Once the casserole is finished, top with cheese, replace the lid and let the cheese melt. Serve!

Overview of stuffed pepper ingredients in the casserole dish. Variations for This Casserole

  • Low Carb: Swap out the rice for cauliflower rice to create a low-carb entrée.
  • Meat: Swap out the ground beef for ground chicken, turkey or even ground sausage.
  • Seasonings: This recipe uses Italian seasoning but you can swap it out for your favorites or even skip it and add some taco seasoning.
  • Peppers: Use any combination of colors in this recipe.
  • Veggies: Add your favorite veggies to this recipe including diced zucchini and chopped mushrooms.

What to Serve With Stuffed Pepper Casserole

This amazing dish is perfect just the way it is, with the protein, veggies, and starch all in one dish!  Serve this with dinner rolls or garlic bread!

Add in a cup or two of tossed greens and with a light vinaigrette or a caesar salad.

Two images of stuffed pepper casserole before and after being topped with cheese.

To Freeze

Like most casserole recipes, this one is freezer friendly!

  • To freeze, make sure it is fully cooled before you put it in zippered bags or an airtight container. Be sure to date your container.
  • To thaw, place in the fridge overnight or on the countertop for about two hours.
  • To reheat, place in the microwave or on the stove top and refresh the flavors with a couple new dashes of salt and pepper! Enjoy!

Easy & Filling Casserole Dishes

  • Cheesy Ham Casserole– great for a crowd
  • Chicken Parmesan Casserole – belly-warming!
  • Homemade Mac and Cheese Casserole – a show-stopper!
  • Easy Tuna Casserole – comfort food at its finest
  • Chicken Enchilada Casserole – easy, cheesy, and delicious!

Stuffed Pepper Casserole

This easy, one pot casserole is made on the stove top in one skillet or even in a slow cooker if your day is super busy!

  • 1 pound ground beef
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 2-2 1/4 cups bell pepper (red, green and/or yellow, diced)
  • 2 teaspoons Italian seasoning
  • 2 cups beef broth
  • 14.5 oz tomatoes (diced, undrained)
  • 1.5 cups tomato sauce
  • 3 tablespoons tomato paste
  • 1 cup basmati rice (uncooked)
  • 1 cup mozzarella cheese (shredded)
  • salt & pepper (to taste)
  1. Brown beef with onion and garlic until no pink remains. Drain excess fat.

  2. Add peppers, seasonings, beef broth, tomatoes, tomato sauce, tomato paste, rice and salt & pepper to taste.

  3. Bring mixture to a boil, reduce heat to a simmer and cover. Simmer 25 minutes or until rice is tender. (Add more beef broth if needed).

  4. Once rice is tender, top with cheese and cover with a lid until melted. Optionally, broil 2-3 minutes.

A serving of stuffed pepper casserole in a white bowl, garnished with parsley.
A serving of stuffed pepper casserole in a white bowl, garnished with parsley.
Top photo - A serving of stuffed pepper casserole in a white bowl, garnished with parsley. Bottom photo - Overview of stuffed pepper ingredients in the casserole dish.

Original source: https://www.spendwithpennies.com/stuffed-pepper-casserole/

Chicken Tacos (Quick Weeknight Meal)

Chicken Tacos are an easy weeknight meal perfect every day of the week! A delicious change from our usual ground beef tacos, these feature seasoned chicken breast with fresh lime juice for lots of flavor!

Of course tacos make the perfect meal, lunch on the go or even a great game day snack as a DIY Taco Bar! Serve with cilantro lime rice or Mexican rice and elote.

A chicken taco topped with jalapeños, cheese, tomatoes, and lettuce.

How Much Chicken for Chicken Tacos?

Since we add lots of toppings and cheese, I allow for about 1/2 chicken breast per person give or take. If you’re using shredded chicken I account for 1/4 cup of chicken per taco.

How to Make Chicken Tacos

Making chicken tacos is as easy as 1,2,3! You need just a handful of ingredients and about 20 minutes!

You can use taco seasoning on chicken, I prefer to make homemade.

  1. Toss diced chicken in taco seasoning (see recipe below).
  2. Saute chicken until fully cooked and lightly browned. Then add lime juice and zest.
  3. Warm tortillas by placing them in the microwave. Then keep them in a ceramic tortilla warmer or a casserole dish set on a warm towel.
  4. Place chicken mixture and toppings in the center of the warmed tortilla.

Chicken taco meat with pico de gallo on the side for serving

Set out an array of taco toppings including Pico de Gallo and guacamole. Just let your guests assemble their own and then settle in for the big game!

Toppings for Chicken Tacos

The best chicken tacos start with the best toppings! The classic combination in the recipe below is my favorite but here are a few others to try.

  • Veggies: black olives, pineapples, jalapeños, avocados
  • Cheese: Other kinds of shredded cheese like cheddar or Monterey jack
  • Beans: Black beans, pinto beans, or refried beans
  • Sauces: sour cream, salsa, hot sauce, and guacamole

A close up of seasoned chicken for tacos

What to Serve with Chicken Tacos

While tacos are delicious on their own, a tasty array of side dishes never hurt!

Try a classic Mexican rice dish or a delicious cob of Mexican corn, and top it off with a refreshing strawberry margarita.

Got Leftovers?

Make a delicious taco salad, chicken quesadillas or enjoy tacos for days to come.

Add leftover chicken to pasta or even chop it up to make a yummy taco inspired Chicken Salad!

CLose up of a chicken taco assembled with tomatoes, jalapeños, lettuce and cheese. With salsa and a second chicken taco in the background.

Taco Night!

  • Shrimp Tacos – almost effortless meal!
  • Easy Ground Beef Tacos – 30 min meal
  • Cheesy Oven Baked Tacos – easiest way to make tacos!
  • Easy Fish Tacos – fresh & flavorful dish
  • Crockpot Chicken Tacos – most flavorful & tender chicken!
  • Instant Pot Chicken Tacos – Family favorite!

Chicken Tacos

Seasoned chicken breast in a warm tortilla, topped with a tomato mixture and cheese!

  • 2 pounds boneless skinless chicken breast (cut into 1/2 inch cubes)
  • 1 package taco seasoning (or homemade)
  • 2-3 tablespoons olive oil
  • 1 lime (zested and juiced, divided)
  • 1/2 cup tomatoes (diced)
  • 1/2 cup yellow onion (diced)
  • 1/4 cups cilantro (minced)
  • Kosher salt (to taste)
  • 12 flour tortilla (6-inch) (warmed)
  • 1/2 cup cotija cheese (crumbled, or cheddar)
  1. In a medium-sized mixing bowl evenly coat cubed raw chicken with taco seasoning.

  2. In a 12-inch skillet set over medium-high heat add 2 tablespoons of olive oil and cook chicken, in batches, until browned and fully cooked on the inside.

  3. Add all of the browned chicken to the pan and add in the juice and zest of 1/2 lime. Then remove the chicken from the heat and cover with a lid to keep warm.

  4. In a small mixing bowl add tomatoes, onion, cilantro, and the juice and zest of 1/2 lime. Stir to combine and season with kosher salt to taste.

  5. Add an equal amount of chicken to each tortilla and top with an equal amount of the tomato mixture and cheese.

A chicken taco on laying open and topped with cheese, jalapenos, lettuce and tomatoes.
A chicken taco on laying open and topped with cheese, jalapenos, lettuce and tomatoes.
Top photo - A chicken taco on laying open and topped with cheese, jalapenos, lettuce and tomatoes. Bottom photo - cubes of cooked chicken in a white bowl.

Original source: https://www.spendwithpennies.com/quick-chicken-tacos/

Sesame Ginger Noodles

Sesame and Ginger is one of my fav flavor combos. It works great on salad, salmon, chicken, steak… you name it. Today though, it’s working it’s magic on some noodles… Sesame Ginger Noodles to be exact! These Sesame Ginger Noodles are PERFECT for a very quick weeknight dinner. They are even better the next day […]

Read More…

The post Sesame Ginger Noodles appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/sesame-ginger-noodles/

Sesame Ginger Noodles

Sesame and Ginger is one of my fav flavor combos. It works great on salad, salmon, chicken, steak… you name it. Today though, it’s working it’s magic on some noodles… Sesame Ginger Noodles to be exact! These Sesame Ginger Noodles are PERFECT for a very quick weeknight dinner. They are even better the next day […]

Read More…

The post Sesame Ginger Noodles appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/sesame-ginger-noodles/

Brown Butter Brussels Sprout and Bacon Ravioli.

Brown Butter Brussels Sprout and Bacon Ravioli | halfbakedharvest.com #ravioli #pasta #easyrecipes #brusselssprouts

Brown Butter Brussels Sprout and Bacon Ravioli.

This Brown Butter Brussels Sprout and Bacon Ravioli is THE best any night of the week dinner. Tossed in a nutty, buttery, bacon pan sauce and topped with crispy Brussels sprouts, every bite is a touch buttery, a little cheesy, and layered with delicious fall flavors. When you’re in need of an easy, 30-minute dinner, […]

READ: Brown Butter Brussels Sprout and Bacon Ravioli.

Original source: https://www.halfbakedharvest.com/brown-butter-brussels-sprout-and-bacon-ravioli/

Cream of Mushroom Soup with Garlic Herb Breadcrumbs.

Cream of Mushroom Soup with Garlic Herb Breadcrumbs | halfbakedharvest.com #soup #mushrooms #easyrecipes #fall #winter

Cream of Mushroom Soup with Garlic Herb Breadcrumbs.

Staying warm with this Cream of Mushroom Soup with Garlic Herb Breadcrumbs. Autumn mushrooms pureed with garlic, fresh herbs, balsamic vinegar, and a touch of milk to create the perfect savory and incredibly flavorful soup. Finish each bowl off with herby, garlicky, oven-toasted breadcrumbs. It’s creamy, savory, and one of the coziest bowls of soup […]

READ: Cream of Mushroom Soup with Garlic Herb Breadcrumbs.

Original source: https://www.halfbakedharvest.com/cream-of-mushroom-soup-with-garlic-herb-breadcrumbs/

Sour Cream Twists

Sour Cream Twists

Sour Cream Twists are a quick and easy pastry-like treat that anyone can make. These soft, yet flaky, twists are great with coffee, tea or as an unexpected addition to a bowl of vanilla ice cream. They’re rich, yet light, and can be frozen beautifully.

This is a recipe that will make those of you who shy away from making pastry dough from scratch very happy!

Sour Cream Twists Are An Easy and Quick Pastry Recipe!

Continue reading Sour Cream Twists at Cookies and Cups.

Original source: https://cookiesandcups.com/sour-cream-twists/

More Fall Flavors

Pear & Celery Salad

Ingredients

4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
1/4 teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
Half shallot
1 cup finely diced white Cheddar cheese
1/2 cup chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
6 large leaves butterhead or other lettuce

Directions

Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.
Whisk vinegar, honey, and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese, and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.

Make-Ahead Tip: Prepare salad without pecans up to 2 hours ahead. Stir in pecans just before serving.
Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Roasted Pumpkin Soup

ingredients

1 medium cooking pumpkin, about 3 ½ – 4 cups roasted pumpkin flesh
1 tablespoon olive oil
3/4 cup chopped leeks
2 celery stalks, diced
2 cloves garlic, minced
4 cups vegetable stock
1/4 teaspoon ground black pepper
½ teaspoon of sea salt
1/2 teaspoon pumpkin pie spice
1 ½ cups whole milk
1-2 teaspoons honey
Chopped chives for garnish

Directions

Preheat the oven to 400 degrees F. Place a sheet of parchment on a baking sheet with sides.

Cut the pumpkin in half and remove the seeds. Fill the pumpkin wells halfway with water and place them on the prepared baking sheet.
Place in the oven and roast until tender, about 45 minutes. Cool and then scrape out the pumpkin into a bowl. Set aside,

Pour the olive oil into a Dutch Oven and heat over medium-high heat.

Add leeks, celery, and garlic; cook and stir until the vegetables are tender, stirring occasionally.

Stir in the pumpkin, broth, pepper, salt, and spices. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat.

Process with a hand immersion blender in the saucepan or transfer half of the pumpkin mixture to a blender or food processor; cover and blend or process until smooth. Repeat with the remaining half of the pumpkin mixture. Return all of the pureed mixture to the saucepan.

Stir in the milk and heat through, but do not boil. Stir in enough of the honey to sweeten the mixture to taste.

Serve warm garnished with chopped chives. Makes 6 (3/4-cup) servings.

Twice Baked Potatoes

Make-Ahead Tip: The potatoes can be baked a day before or early in the day.T hey can be filled, covered and refrigerated until close to serving time. Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour. Then reheat in the oven uncovered, for one hour.

4 servings

Ingredients

2 large russet potatoes about 14 -16 oz each, scrubbed
2 tablespoons unsalted butter
2 tablespoons sour cream
2 tablespoons heavy cream
1/4 teaspoon kosher sea salt
1/4 teaspoon ground black pepper
1/4 cup sharp cheddar cheese
Paprika and chopped chives for garnish

Directions

Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while the potatoes bake. Wrap in heavy-duty foil.

Bake 1 hour to 1 hour 15 minutes or until the potatoes are tender when lightly squeezed.

When the potatoes are cool enough to handle, cut lengthwise in half; scoop out the inside, leaving a thin shell.

In a mixing bowl, mash the potatoes. Add the butter, salt, and pepper; mix until the potatoes are light and fluffy.

Stir in the sour cream , heavy cream, and cheddar cheese. Fill the potato shells and place them in a baking dish.

Sprinkle with paprika and chives. Cover with plastic wrap and refrigerate.

Take them out of the refrigerator two hours before you want to serve them. Let the stuffed potatoes come to room temperature for one hour.

Then bake in a 375°F. oven uncovered, for one hour.

Pear Tart

Ingredients

1/2 cup sugar, divided
3/4 cup almond flour (finely ground blanched almonds)
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 sheet frozen Puff Pastry
3 firm-ripe Bosc or Anjou pears
Egg white

Directions

Thaw the puff pastry according to package directions. On a lightly floured surface, roll out the pastry to a 12×12 inch rectangle.

Place on a parchment-lined baking sheet. (I use an attractive baking pan that can also be used for serving.)  Prick pastry with a fork.

Build up the sides slightly by folding in about 1/2 inch of the pastry on the edges. Brush edges with egg white.

Preheat the oven to 350°F.

Combine 1/4 cup sugar with the almond flour and all-purpose flour. Set aside.

Beat together the butter and the remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy.

Add eggs 1 at a time, beating well after each addition, then beat in the flavored extracts.

Reduce the speed to low and mix in the flour mixture just until combined.

Spread the almond filling evenly over the tart shell.

Peel, halve and core pears, then cut lengthwise into 1/4-inch-thick slices. Arrange pears decoratively on top of the illing.

Brush the pears with the egg white.

Bake until the pears are golden and the filling is puffed up around the pears and golden brown, about 45 minutes.

Cool tart completely in the baking pan on a rack, then slide the parchment out from under the tart. Leave at room temperature until serving time.

Garnish with frozen yogurt or whipped cream, if desired.

Original source: https://jovinacooksitalian.com/2019/10/16/more-fall-flavors/

A New House Macheesmo

We purchased our home in downtown Denver over five years ago and have absolutely loved it. We love the location, love the city, and we are close to friends and family. The house we purchased was on the market for a long time and had kind of a weird layout. It has an old shed […]

The post A New House Macheesmo appeared first on Macheesmo.

Original source: https://www.macheesmo.com/a-new-house-macheesmo/

Simple Sunday Meatloaf Recipe

This is the BEST Classic Meatloaf Recipe out there! Moist and delicious, this easy to make meatloaf will leave you wanting more.

You’re ten ingredients away from making the best Meatloaf ever. This is a classic recipe that is easy to make. If you’re hesitant, don’t worry, I’ll walk you through some common troubles people face when trying to make meatloaf and guide you through it. Plus I have some killer side dish recommendations to round out this protein-packed dinner.

Meatloaf

Meatloaf Recipe

First, let’s gather up our ingredients. Ten simple pantry staples are all it takes to make this divine meatloaf recipe.

  • Olive Oil – this is used to saute the onions.
  • Yellow Onion – if you want a stronger onion taste, try using white onions instead of yellow.
  • Ground Beef – I used 90/10 here. Different fat contents cook differently so choose wisely. More information is down below on that.
  • Bread Crumbs – plain breadcrumbs. You can also use Italian Breadcrumbs here if you don’t have plain on hand.
  • Eggs – this is used for binding all the ingredients together.
  • Milk – to keep the meatloaf moist.
  • Salt and Pepper – season to taste.
  • Ketchup – for flavor and moisture.
  • Worcestershire Sauce – more flavor and moisture.
  • Parsley – to garnish.

Meatloaf Tips and Tricks

Fat Content. There’s already enough ingredients that bring moisture to this meatloaf recipe so getting beef with a higher fat content is unnecessary. Stick to a 90/10 or leaner.

Falling Apart. To keep your meatloaf from falling apart make sure you measure everything correctly. All of these binding ingredients (like breadcrumbs) are super important.

Or you sliced into it while it was still piping hot. Let it rest for ten minutes before cutting.

Overbaking. This can lead to a dry meatloaf. Use a meat thermometer to help determine when it’s done. More on that below.

How to Make Meatloaf

How Long to Cook Meatloaf

The general rule of thumb here is to cook a meatloaf 30 minutes per pound of beef. This is at the oven temperature of 350 degrees. Cooking times will vary because no two ovens are alike. Plus the thinner and flatter you make your loaf the quicker it will cook.

I baked mine for about an hour, you may need more time. To check when your meatloaf is done, stick it with a meat thermometer. If it reads 160 degrees or more, you’re good to go. Overbaking can dry out your meatloaf though, so watch it.

How to Make Meatloaf

  1. Preheat oven to 350 degrees. Line half sheet pan with heavy-duty foil, spray lightly with nonstick cooking spray and set aside.
  2. In a large skillet, saute onions in olive oil until tender and browned, about 10 minutes. Pour into a large bowl.
  3. To the onions, add in ground beef, bread crumbs, eggs, milk, salt, pepper, 1 cup ketchup, and Worcestershire sauce. Mix well until completely combined.
  4. Form into a long log on the prepared baking sheet and flatten the top. Spread with remaining ketchup.
  5. Bake 45 minutes to 1 hour or until cooked thoroughly. Top with chopped parsley and serve.
  6. Cover meatloaf leftovers with plastic wrap and store in the fridge for up to 4 days.

Meatloaf Recipe

Make-Ahead

Besides measuring ingredients and mixing them together, the only other thing you have to do is saute onions. This is why this meatloaf recipe is such an easy one. It is perfect for any night of the week and can even be made ahead of time!

Simply mix the meat mixture together in a bowl and cover with plastic wrap. Refrigerate until ready to use. When you’re ready, uncover it and let it come to room temperature while the oven preheats. Form that log shape on a prepared pan and top it with the sauce right before baking.

Freeze This Meatloaf Recipe

You can also make this meatloaf recipe ahead of time by freezing after baking! With this method, your meatloaf can last up to four months in the freezer.

Freeze. After baking, let your meatloaf cool to room temperature. Cover in foil, then seal it in a plastic freezer bag.

Reheat. Let thaw for 24 hours in your fridge before baking. Then bake at 350 degrees until the internal temperature reaches 160 degrees.

Meatloaf Recipe Best

Meatloaf Recipe Side Dishes

The Best Meatloaf Recipe deserves to be served with the best side dishes. So I’ve rounded up a few that go perfectly with meatloaf.

Mashed Potatoes Recipe – for a hearty comforting meal pair meatloaf with mashed potatoes.

Roasted Cauliflower Recipe – this is on the lighter side but is packed full of flavor.

Vegetable Rice Pilaf – basically flavored rice with vegetables, for a healthy balanced meal.

Classic Coleslaw Recipe with Homemade Coleslaw Dressing – you can’t go wrong with this amazing coleslaw recipe.

More Dinner Recipes to Try!

  • Turkey Meatloaf Recipe
  • Beef Stew (Crockpot Recipe)
  • Favorite Beef Stroganoff Recipe
  • Thanksgiving Turkey Meatloaf Recipe
  • Korean Beef

Classic Meatloaf Recipe

This is the BEST Classic Meatloaf Recipe out there! Moist and delicious, this easy to make meatloaf will leave you wanting more.

  • 2 tablespoons olive oil
  • 2 cups yellow onion (diced)
  • 3 pounds ground beef ((I used 90/10))
  • 1 cup plain bread crumbs
  • 3 large eggs (beaten)
  • 1/2 cup milk
  • salt & pepper (to taste)
  • 2 1/2 cups ketchup (divided)
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons parsley (chopped)
  1. Preheat oven to 350 degrees. Line half sheet pan with heavy-duty foil, spray lightly with nonstick cooking spray and set aside.

  2. In a large skillet, saute onions in olive oil until tender and browned, about 10 minutes. Pour into a large bowl.

  3. To the onions, add in ground beef, bread crumbs, eggs, milk, salt, pepper, 1 cup ketchup, and Worcestershire sauce. Mix well until completely combined.

  4. Form into a long log on the prepared baking sheet and flatten the top. Spread with remaining ketchup and bake 45 minutes to 1 hour or until cooked thoroughly. Top with chopped parsley and serve.

The post Simple Sunday Meatloaf Recipe appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/meatloaf-recipe/

The Grill That Gave ’90s Kids Their Kitchen Training Wheels

The George Foreman Grill may have been advertised as a fat-fighting machine and used as fuel for jokes, but it also got people to cook. The contenders were formidable. In one corner, the Real Deal Grill, from four-time heavyweight champion Evander “the Real Deal” Holyfield. In another, the Family Size Health Grill from nine-time Olympic […]

The post The Grill That Gave ’90s Kids Their Kitchen Training Wheels appeared first on TASTE.

Original source: https://www.tastecooking.com/george-foreman-grill-history/

Vegan Sloppy Joes

These Vegan Sloppy Joes are made with green lentils and a spice blend so good you’ll be licking the plate. You won’t miss the meat! Great make-ahead or freezer meal, too.

Continue reading “Vegan Sloppy Joes” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/kG4iNSIb7wU/

The Very Best Natural Creamy Peanut Butter

Overwhelmed with the number of peanut butter choices? The Simply team has you covered! We tested some of the top brands, and are excited to share our favorites with you!

Continue reading “The Very Best Natural Creamy Peanut Butter” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/8rMcreZ5WTE/

Easy Graham Cracker Crust

Putting together a graham cracker crust is not hard at all—and it comes together quickly. Use this recipe to make cream pies, key lime pie, cheesecake, or any other pie that could use a graham cracker crust!

Continue reading “Easy Graham Cracker Crust” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/nFtiP_btdfc/

Moist & Delicious Blueberry Muffins

The best Blueberry Muffins are made from scratch, so get out your mixing bowls and let’s get baking! Plump, juicy blueberries are surrounded by a moist, tender batter and topped with a scrumptious cinnamon-spiced crumble.

Just like lemon blueberry bread or blueberry pie bars, your family will eagerly gather at the table when they smell these beauties baking!

Blueberry muffins on parchment paper.

Fresh vs. Frozen Berries

For this recipe, both fresh and frozen blueberries will work! Meaning you can enjoy this recipe all year round. However, using fresh or frozen berries can differ slightly.

  • Fresh blueberries have a tendency to sink and clump at the bottom of baked goods. To ensure they float in the batter and stay intact toss berries with a tablespoon of flour to coat before adding to the batter.
  • Freezing blueberries forces their delicate skins to burst and the berries to release some of their juices. So when baking with them, you may notice the color bleeds a bit more.
      • Do Not Thaw
      • Rinse frozen berries several times in a strainer until the water runs clear.
      • Drain and dab dry on paper towels, then add to batter.

Blueberry muffin batter in a lined muffin tin with a crumble on top.

Blueberry Muffins From Scratch

These muffins are a delicious snack made with a handful of staple pantry ingredients! They are perfect to whip up for a quick snack or to pack in a lunch box!

To Make the Blueberry Muffin Batter:

  1. Combine dry and wet ingredients in separate bowls (per the recipe below).
  2. Make a well in the dry ingredients and pour in the wet ingredients. Stir mixture just until moistened. Overmixing causes a dense batter.
  3. Gently fold blueberries into the batter.

Divide the batter among greased or lined muffin tins and top with streusel before baking! Bake until puffed up, slightly browned and a toothpick inserted in the center comes out clean. Now if you can, let them cool before sampling a few to ensure quality! 😉

Two blueberry muffins stacked on top of each other.

Storing and Freezing

Blueberry muffins freeze beautifully. To do so, make sure they are completely cooled first to prevent the tops from getting soggy and sticky when they thaw. Store in freezer containers or bags. They’ll keep for 3-4 months.

Defrosting Blueberry Muffins

Blueberry muffins can be thawed at room temperature. You can also take them straight from the freezer and warm them on a napkin in a microwave for about 30 seconds. Or, wrap in foil and place in a 350°F oven for 10 – 15 minutes.

This is a reliable and crowd-pleasing recipe you can enjoy year-round thanks to abundant fresh blueberries in season or frozen ones in winter.

So Many Muffins!

  • Blueberry Bran Muffins – hearty, wholesome and delicious
  • Banana Muffins – ready in less than 30 mins!
  • Lemon Poppy Seed Muffins – sweet, tart & easy to make!
  • Easy Pumpkin Muffins – soft, moist & flavorful
  • Gingerbread Muffins – with a spiced crumble topping

Blueberry Muffins

These tasty muffins are a great snack or breakfast on the go!

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter (softened)
  • 1/2 cup sugar
  • 1 egg (room temperature)
  • 1/2 teaspoon vanilla
  • 1/3 cup milk
  • 1 1/2 cups blueberries
  • 1 Tablespoon flour

Topping

  • 1/2 teaspoon cinnamon
  • 1/2 cup flour
  • 1/4 cup butter
  • 1/3 cup brown sugar
  • 1 teaspoon lemon zest
  1. Preheat oven to 350°F and line a muffin pan with liners.

  2. Combine flour, baking powder and salt in a small bowl. In another bowl, beat butter and sugar until fluffy. Mix in egg, vanilla, and milk.

  3. Add flour mixture to milk mixture and stir just until moistened. Toss blueberries with remaining flour and fold into batter. Do not overmix.

  4. Combine topping ingredients in a small bowl. Sprinkle over muffins.
  5. Bake 22-26 minutes or until a toothpick comes out clean. Cool in the pan 5 minutes, remove from pan and cool completely.

Two blueberry muffins on top of each other. The top one has a bite missing.
Two blueberry muffins on top of each other. The top one has a bite missing.
Top image - A blueberry muffin on it's side with a bite taken out. Bottom image - Blueberry muffin batter scooped into a muffin tin.

Original source: https://www.spendwithpennies.com/blueberry-muffins/