Monthly Archives:

March 2020

Beef Recipes

Recipe Beef Enchiladas



  1. 1 tsp each onion & garlic powder (Note 1)
  2. 1 tbsp each cumin powder, paprika and dried oregano
  3. 1/2 – 1 tsp cayenne pepper (optional, spiciness)


  1. 2 tbsp olive oil
  2. 3 tbsp flour , plain/all purpose
  3. 2 cups chicken stock / broth , low sodium
  4. 1 1/2 cups tomato passata (Note 2)
  5. 1/4 tsp each salt and pepper


  1. 1 tbsp olive oil
  2. 2 garlic cloves , minced
  3. 1 onion , finely chopped (~1 cup)
  4. 1 lb / 500g ground beef (mince)
  5. 400g / 14oz refried beans (1 can, I use Old El Paso)
  6. 400g / 14oz black beans, drained (1 can, Note 3)


  1. 8 tortillas (or burrito wraps)
  2. 1.5 cups (150g) grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese)
  3. Cilantro/coriander leaves , roughly chopped (optional garnish)



Mix together Spice Mix ingredients. Set aside.



  1. Preheat oven to 180C/350F.
  2. Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
  3. Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.
  4. Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix (Note 4) and cook for 2 minutes then remove from stove


  1. Smear a bit of Sauce on the bottom of a baking dish (stops sliding).
  2. Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
  3. Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!
For more detail and note recipetineats
Breakfast Recipes

Recipe California Breakfast Casserole


  1. 12 precooked breakfast sausage patties, thawed
  2. 2 to 3 sliced tomatoes
  3. 2 to 3 sliced avocados
  4. 12 eggs or egg substitute (the kind that comes in a carton)
  5. 1 cup milk
  6. 1 pound package frozen hash browns, thawed
  7. 1 cup cheddar cheese, shredded
  8. 1 teaspoon salt
  9. 1/2 teaspoon pepper
  10. extra cheddar cheese for topping


  1. Layer the bottom of a greased 9×13 pan with sausage topped with tomatoes and avocado.
  2. In a bowl, beat eggs and milk. Stir in all other ingredients. Pour hash and egg mixture over the sausage, tomatoes, and avocados.
  3. Bake at 350°F for 35-45 min or until well set. Top with extra cheddar right after pulling out of the oven so it melts all over the top.
  4. Top with salsa or sour cream.
  5. Option: You can assemble and let sit overnight without baking. That way it tastes fresh when you bake it up the next morning or bake the night before and reheat in the microwave the next day.
For more detail keyingredient
Bars Cake Recipes

Recipe Rhubarb Custard Bars


  1. 2 cups all-purpose flour
  2. 1/4 cup sugar
  3. 1 cup butter, cold


  1. 2 cups sugar
  2. 1/2 teaspoon nutmeg
  3. 7 tablespoons all-purpose flour
  4. 1 cup heavy whipping cream
  5. 3 eggs, beaten
  6. 5 cups fresh rhubarb, finely chopped or frozen, thawed and drained


  1. 1 pkg. (8 oz) cream cheese, softened
  2. 1/2 cup sugar
  3. 1/2 teaspoon vanilla extract
  4. 1 cup heavy whipping cream, whipped


  1. Preheat oven to 350°F and grease 9-in. x 13-in. baking pan.
  2. Prepare crust by combining the flour and sugar in a bowl. Cut in the butter with pastry blender or fork until mixture resembles coarse crumbs. Lightly press into prepared pan and bake for 10 minutes in preheated oven.
  3. While crust is baking, prepare filling. Combine sugar, nutmeg, and flour in a large bowl. Whisk in the cream and eggs, then gently fold in the rhubarb. Pour over the crust and bake for 40-45 minutes or until the custard is set. Cool completely.
  4. Prepare topping by beating cream cheese, sugar, and vanilla until smooth then fold in the whipped cream. Spread the topping over the top and cover and chill. Cut into bars before serving. Store bars in the refrigerator.
For more detail dulcedough
Casserole Recipes

Recipe Emily’s Excellent Taco Casserole


  1. 6 cups corn tortilla chips
  2. 2 cups vegetarian chili with beans
  3. 1 cup shredded Cheddar cheese
  4. 2 cups shredded lettuce
  5. 2 roma (plum) tomatoes, chopped
  6. 1/2 cup salsa
  7. 1/4 cup sour cream
  8. Add all ingredients to list


Prep10 m
Cook25 m

  1. Ready In35 m
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Place chips in the bottom of a 9 inch square baking dish. Pour chili straight from the can over the chips. Sprinkle shredded cheese over the top.
  4. Bake for 20 to 25 minutes in the preheated oven, until chili is bubbling and cheese is melted. Top with lettuce, tomato, sour cream and salsa in the pan, or after serving (if people are picky).
Bars Cake Recipes

Recipe Chocolate Coconut Mounds Bar Brownies


  1. 6 ounces dark chocolate, coarsely chopped (I used TJ’s 72% Pound Plus bar)
  2. 1/2 cup unsalted butter, softened
  3. 2 large eggs
  4. 3/4 cup granulated sugar
  5. 1/4 light brown sugar, packed
  6. 1 tablespoon vanilla extract
  7. 1 tablespoon coffee (leftover from the morning brew is fine), optional but recommended
  8. 1 teaspoon instant espresso granules, optional but recommended
  9. 3/4 cup all-purpose flour
  10. 2 1/2 cups sweetened shredded coconut flakes, loosely packed
  11. one 12-ounce can sweetened condensed milk
  12. 1 1/2 cups semi-sweet chocolate chips


  1. Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside. It’s mandatory to line your pan or you’ll never get the brownies out.
  2. In a large microwave-safe bowl, combine the dark chocolate, butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Reheat in 15-second bursts until mixture can be stirred smooth.
  3. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules, and whisk until smooth. Coffee and espresso don’t make the brownies taste like coffee; they enhance the chocolate flavor.
  4. Add the flour and stir until just combined; don’t overmix.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula and bake until brownies are just set and done, about 28 minutes in my oven. Start checking at 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. Don’t overbake because brownies go back into the oven after they’re topped with coconut.
  6. While brownies are baking, in a large bowl (the same one you used for the brownies is fine, just wipe it clean with a paper towel) combine the coconut, sweetened condensed milk, and toss to coat evenly; set aside until brownies come out of oven.
  7. When brownies are done and removed from the oven, evenly top with the coconut mixture. Smooth the top lightly with a spatula, pushing mixture gentle into all corners.
  8. Evenly sprinkle with chocolate chips.
  9. Return pan to oven and bake for 5 minutes.
  10. Remove pan from oven and using a spatula, lightly smooth the chocolate chips. They will be have softened enough to smooth out when pressed lightly with a spatula.
  11. Place pan on a wire rack and allow to cool, undisturbed, for at least 2 to 3 hours, or until top chocolate layer has set; allowing to cool overnight is best.
  12. When ready to serve, lift brownies of pan using foil overhang, place on a large cutting board, and slice with your biggest and sharpest knife. Slicing is messy, but the longer brownies cool, the easier and less messy it is. Brownies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
For more detail averiecooks
Bars Cake Recipes

Recipe Queen Anne Squares

For the bottom layer
  • 2/3 cup butter melted
  • 2/3 cup brown sugar
  • 1 cup flour
  • 4 Tbsp cocoa
  • 1 tsp vanilla extract
  • 1 extra large egg or 1 1/2 medium
For the coconut layer
  • 1 can sweetened condensed milk (300 ml can) 14 oz in US
  • 2 cups dried unsweetened coconut medium or fine cut
  • 1 tsp vanilla extract
For the chocolate frosting
  • 2 cups icing sugar powdered sugar
  • 3 tbsp cocoa
  • 1 tsp vanilla
  • 2 or 3 tbsp milk
  • 1/4 cup butter
To make the bottom layer
  1. Beat together all ingredients until smooth, then spread evenly into the bottom of a lightly greased and parchment paper lined 9×9 inch baking pan.
To prepare the coconut layer
  1. Mix together the 3 ingredients until completely blended then drop by heaping teaspoonfuls onto the cake batter layer. Spread out carefully.
  2. Bake at 350 degrees F for 25 -30 minutes. Cool completely before adding the chocolate frosting on top.
To make the chocolate frosting
  1. Beat together the icing sugar, cocoa, vanilla butter and a little of the milk.
  2. Add only enough milk to bring the frosting to a smooth but spreadable consistency. A frosting that is a bit on the thick consistency side works best here.
  3. Spread on the cooled cookies and cut into squares or bars.
For more detail rockrecipes
Bars Cake Recipes

Recipe Super Easy Lemon Bars

Using only 5 simple ingredients & a very quick preparation time, this is the easiest & best lemon bar recipe I’ve ever tried in almost 40 years of baking.



  1. 1 cup cold butter, cut in small pieces
  2. 1/2 cup sugar
  3. 2 cups flour


  1. 1 1/2 cups sugar
  2. 1/4 cup flour
  3. 4 eggs
  4. zest of two lemons, very finely chopped
  5. juice of 2 lemons, about 2/3 to 3/4 cup juice



  1. Using a pastry cutter or in a food processor blend together the butter sugar and flour.
  2. Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan.
  3. Bake for 20 to minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware) The bottom should just be beginning to brown slightly at the top edges.


  1. Simply whisk together the sugar flour, eggs, zest and lemon juice until the sugar is dissolved.
  2. Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
  3. Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool or try adding a meringue topping.
For more detail Super Easy Lemon Bars
Cake Recipes


These Cosmic Brownies are cocoa brownies topped off with a rich chocolate fudge topping and rainbow sprinkles. A copycat of the Little Debbie classic that tastes even better than the original version!

When I’m looking for a fun treat for the kids, I make cake balls, fruit pizza or these bright and colorful Cosmic Brownies. But let’s be real – the adults love these brownies just as much as the kids do.


When I was in elementary school I was always jealous of the kids who had store bought treats in their lunches. Especially Little Debbie Cosmic Brownies. I mean how can a kid resist thick and chewy brownies covered in fudge and topped with bright crunchy candies? They can’t. Sometimes I traded parts of my lunch just to get a half of one. Sad, but true. Shhh…don’t tell my mom 😉 Anyway, since Stephen is always begging me to make brownies (and only brownies) I decided I’d do something different. He’s always going on about how I should make things and cover them in a fudgy ganache, so these brownies seemed perfect.homemade cosmic brownies 1To get things started, you’ll need to line a 9×13 inch pan with aluminum foil and lightly spray it with baking spray.

The size of the pan will help create the perfect thickness and the sprayed foil will prevent the brownies from sticking- plus it makes getting them out of the pan so easy, just lift and remove, cut and serve! Once the pan is prepped it’s on to the brownie. Using a combination of both regular sugar and brown sugar will help keep these brownies extra moist. Beat the sugars along with the butter and vanilla until light and fluffy. This not only helps the sugar to dissolve but also helps create a soft and chewy texture. The addition of two eggs also keeps these brownies nice and dense. And if you’re like me, dense brownies are the best brownies!

This recipe starts with a homemade brownie base which is flavored with butter, sugar and cocoa powder. The brownies go into the oven to bake, and then are topped with a rich chocolate ganache frosting. The finishing touch is a generous sprinkling of rainbow candy coated chocolate pieces. After the brownies have cooled, it’s time to cut them into squares and enjoy!


  • 3/4 Cup Unsalted Butter, 1 1/2 Sticks Melted
  • 2 Eggs
  • 1 Cup Granulated Sugar
  • 2/3 Cup Light Brown Sugar, Tightly Packed
  • 2 Tablespoons Milk
  • 2 Teaspoons Vanilla Extract
  • 3/4 cup Un-Sweetened Natural Cocoa Powder
  • 3/4 cup all-purpose flour


  • 1 1/2 Cups Semi Sweet Chocolate Chips
  • 1/2 Cup Heavy Cream
  • 1 Cup M&M Minis


  1. Preheat oven to 350 degrees F. Line a 9×9 inch pan with foil. Spray with non stick spray.
  2. In a large bowl, melt butter in the microwave for 1-2 minutes.
  3. Whisk in sugars, eggs, milk, and vanilla. Then whisk in cocoa powder until smooth.
  4. Add flour gradually, until combined.
  5. Spread batter in prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.


  1. Heat heavy cream in a medium sauce pan. Add chocolate chips. Stir occasionally until smooth.
  2. Pour ganache over brownies. Smooth with an offset spatula.
  3. Sprinkle with M&Ms. Refrigerate until the ganache has set.


Keto Recipes



  1. 1/4 cup browned butter
  2. 3/4 cup Coconut flour
  3. 3/4 cup erythritol
  4. 4 large eggs
  5. 1/2 tsp Baking powder
  6. 1/2 tsp maple extract
  7. 2 tsp ground ginger
  8. 1 tsp ground cinnamon
  9. 1/2 tsp allspice


  1. 4 ounces cream cheese, room temperature
  2. 1/4 cup butter, room temperature
  3. 1/2 cup powdered erythritol/swerve confectioners
  4. 1/2 tsp vanilla extract
  5. 1/4 tsp Pink Himalayan Salt


  1. Make the brown butter: heat a bottom heavy saucepan to medium-low heat and add the butter.
  2. Once fully melted combine with a spoon until it starts to froth over. This should take about 5-7 minutes. At this point it is important to keep an eye on it as it browns, but make sure it doesn’t burn. Once it gets a deep brown it is done – remove from heat.
  3. Strain the butter into a small bowl and set aside to cool.
  4. Grease a 8×4 loaf pan and preheat the oven to 350 degrees.
  5. Make the cake: In a medium bowl combine the coconut flour, erythritol, baking powder, ginger, cinnamon and allspice. Combine with a whisk. Set aside.
  6. Once the butter has cooled, about 15 minutes, add the maple extract, eggs, and browned butter to a large bowl. Whisk together.
  7. In two batches add the dry ingredients to the wet and combine.
  8. Pour the cake into the greased loaf pan and bake for 43-45 minutes. Ovens vary in temp so do a toothpick test at 40 minutes!
  9. Allow the cake to cool for atlas 20 minutes prior to cutting, and if you are frosting it, allow it to cool completely prior to frosting!
  10. Make the Frosting: Using a hand mixer, cream together the room temperature cream cheese and butter until fully incorporated.
  11. Add the salt, vanilla extract and confectioner and cream together until combined.

NOTE: we used 3/4ths of the frosting recipe on the gingerbread cake

For more detail ketoconnect

Bars Cake Recipes

Recipe Fudgy Lemon Brownies


  1. ⅔ cup butter, softened to room temperature
  2. 1 cup sugar
  3. 2 eggs
  4. 4 Tbsp fresh lemon juice
  5. Zest of two lemons
  6. ½ tsp salt
  7. 1 & ¼ cups all-purpose flour
  9. 1 cup powdered sugar
  10. 2-3 Tbsp fresh lemon juice
  11. Zest of one lemon


  1. Preheat oven to 350 degrees F. Line an 8×8 or 9×9″ baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  2. In a large bowl, stir together the butter and sugar until combined. Gradually add in the eggs and stir until just barely combined – do not over mix, as this will lead to tougher brownies. Lastly, stir in the lemon juice, lemon zest, salt and flour until a soft batter forms.
  3. Spread the batter into the prepared pan and smooth out the top. Bake for approx. 22-25 minutes, no more than that, or until the top is set and lightly golden brown. Cool completely.
  4. Once cool, make your glaze. In a small bowl, whisk together the powdered sugar and lemon juice until a spreadable, pourable glaze is achieved. Pour over the bars and smooth out. Top with lemon zest. Let the glaze set, then cut into squares and serve.