esay cooking by The cook

French Onion Mac and Cheese Recipe

Ingredients:

8 ounces elbow macaroni or your favorite pasta shape
2 tablespoons unsalted butter
2 large onions, thinly sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 cup shredded Gruyere cheese
1 cup shredded Swiss cheese
1 cup shredded mozzarella cheese
Salt and black pepper to taste
1/4 cup grated Parmesan cheese
Chopped fresh parsley for garnish (optional)
Directions:

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Cook the elbow macaroni or pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the unsalted butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for about 20-25 minutes, or until the onions are caramelized and golden brown.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the caramelized onions and garlic. Stir to coat the onions evenly.
Gradually pour in the beef broth, stirring constantly, until the mixture thickens and comes to a simmer.
Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce is slightly thickened.
Remove the skillet from heat. Stir in the shredded Gruyere, Swiss, and mozzarella cheeses until melted and smooth. Season with salt and black pepper to taste.
Add the cooked macaroni or pasta to the skillet with the cheese sauce. Stir until well coated.
Transfer the mac and cheese mixture to the prepared baking dish, spreading it out evenly.
Sprinkle grated Parmesan cheese over the top of the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Once done, remove the French Onion Mac and Cheese from the oven and let it cool for a few minutes before serving.
Garnish with chopped fresh parsley, if desired, before serving.

Pumpkin Pecan Cobbler :

Ingredients:

1 can (15 oz) pumpkin puree

1 cup granulated sugar

1 cup heavy cream

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1 cup chopped pecans

1 cup brown sugar, packed

1 1/2 cups hot water

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. In a large bowl, whisk together the pumpkin puree, sugar, heavy cream, eggs, and vanilla extract. Stir in the cinnamon, nutmeg, ginger, and cloves until well combined.

3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.

4. Pour the batter into the prepared baking dish. Drizzle the melted butter over the top and sprinkle evenly with the chopped pecans and brown sugar.

5. Carefully pour the hot water over the top of the cobbler, making sure not to stir. The water will help create the gooey bottom layer.

6. Bake for 45-50 minutes, or until the top is set and golden brown. The cobbler will be slightly soft in the center.

7. Let the cobbler cool for 15 minutes before serving.

8. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence!

Enjoy your Pumpkin Pecan Cobbler! This dessert is a perfect blend of warm fall spices, creamy pumpkin, and crunchy pecans.

Creamy Chicken Cordon Bleu Casserole
This chicken Cordon Bleu casserole has all the creamy and wonderful flavor of the traditional dish with a little of the fat and hassle removed.

Submitted by Felicia
Tested by Allrecipes Test Kitchen
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 8
Yield: 1 (9x13-inch) casserole
Ingredients
1 (8 ounce) package wide egg noodles

2 cups chopped cooked chicken breast

8 ounces cooked ham, cubed

8 ounces Swiss cheese, cubed

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup

1/2 cup 2% milk

1/2 cup light sour cream

2 tablespoons butter

1/3 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

Directions
Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain and transfer noodles to the prepared casserole dish.

Top noodles with chicken, ham, and Swiss cheese.

Mix together condensed soup, milk, and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish.

Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in hot butter until crumbs are well coated, 2 to 3 minutes. Sprinkle over casserole.

Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes.

Allow to cool slightly before serving.

Nutrition Facts

calories
455
total fat 24g saturated fat 12g cholesterol 110mg sodium 687mg total carbohydrate 30g dietary fiber 1g total sugars 3g protein 30g vitamin c 10mg calcium 311mg iron 2mg potassium 411mg

Tonight’s dinner. So easy to make.
2-3 chicken breasts; cubed
3-5 small to medium potatoes
2 cans green beans(I used 1 1/2 cans)
1 pkg dry Italian dressing mix
1 melted stick of butter
Place chicken, potatoes and beans in pan. Then sprinkle Italian pack over everything then drizzle the butter over top. Cover with foil and bake at 350 for an hour and 10 minutes.
There were no leftovers.

WOULD YOU EAT THIS GARLIC BUTTER LOBSTER AND SCALLOPS 🦞🧄🦪
Ingredients:
For the Lobster:
2 lobster tails
1/4 cup unsalted butter, melted
3 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish
Lemon wedges for serving
For the Scallops:
1/2 lb sea scallops, patted dry
2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
For the Lobster:
Prepare the Lobster Tails: Using kitchen shears, carefully cut through the top of each lobster tail shell lengthwise. Gently pull the lobster meat out, keeping it attached at the base, and rest it on top of the shell.
Make Garlic Butter: In a small bowl, combine the melted butter, minced garlic, lemon juice, paprika, salt, and pepper. Brush the garlic butter mixture generously over the lobster tails.
Broil the Lobster: Preheat your oven's broiler. Place the lobster tails on a baking sheet and broil for 8-10 minutes, or until the lobster meat is opaque and cooked through. Baste with more garlic butter halfway through. Garnish with fresh parsley and serve with lemon wedges.
For the Scallops:
Sear the Scallops: In a large skillet, heat olive oil over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for 2-3 minutes per side until they are golden brown and slightly firm to the touch. Remove the scallops from the skillet and set aside.
Make Garlic Butter for Scallops: In the same skillet, melt the butter and add the minced garlic. Cook for 1 minute until fragrant, then return the scallops to the pan and coat them in the garlic butter.
Serve:
Plate the Dish: Serve the garlic butter lobster tails and scallops together, garnished with fresh parsley and a drizzle of the garlic butter from the skillet. Pair with a side of lemon wedges for extra zest.

Cheese and Bacon Bread Rolls - Super Soft
Ingredients:
Dough:
70 gm butter, softened at room temperature
300 ml full cream milk
3 tsp dried yeast
500 gm bakers flour
1 large egg
1/3 cup white sugar (you can reduce the amount of sugar to suit your taste or add up to 1/2 cup in total to make it sweeter)
1 tsp salt
2 tbsp milk powder
2 tbsp oil
Egg Wash:
1 egg, beaten
1 tsp milk
Topping:
200 gm chopped bacon or to your preference
220 gm grated mozzarella cheese or to your preference le monde
Instructions:
Cut the butter into cubes and leave it to soften at room temperature. Warm the milk in the microwave for 50 seconds. Mix the milk with a spoon then stir in the dry yeast. Set aside for the yeast to foam.
In an electric mixer with the dough hook attachment, add the flour, sugar, salt and milk powder. Combine well. Add the milk and 1 egg to the mixer on setting 3 until combined.
Slowly add the cubes of butter to the mixer on setting 3. Once the butter is combined, let the dough mix for 5 minutes on setting 3 or 4. Then let the dough rest for 3 minutes and then continue mixing for another 20 minutes.
After 20 minutes, check the dough's elasticity by pulling on it with your fingers. If the dough stretches roughly 2 cm without tearing then it is ready. If not, then keep mixing until done. Please refer to the picture above for an example.
Once done, line a large mixing bowl with oil. Oil your hands and remove the dough from the mixer. Pat some oil on the outside of the dough to make it easier to handle and then roll it into a ball with your hands. Place the dough into the large mixing bowl and cover it with a tea towel or cling film. Let it proof in a warm place for 1 hour.
After 1 hour, take out the dough and weigh out 50 gm portions.
Oil your hands and shape the dough into balls. Place them on a baking tray lined with baking paper at roughly 1.5 – 2 cm apart. Please refer to the pictures for an example.
Cover the dough and let the dough proof

Tartar sauce is not available.. What y’all putting on these filets

Pineapple Coconut "God Bless America 🇺🇸" Cake 🍍🥥

Ingredients:
- 1 can (20 oz) crushed pineapple (with juice)
- 2 eggs
- 1/4 cup oil
- 1 cup sugar
- 1/2 cup brown sugar
- 2 cups flour
- 2 tsp baking soda
- 1/2 tsp salt

Icing:
- 1 can (12 oz) evaporated milk
- 1 cup butter
- 1 1/2 cups sugar
- 2 cups shredded coconut
- 1 cup chopped pecans
- 1 tsp vanilla
- 1/4 tsp salt

Instructions:
1️⃣ Preheat oven to 350ºF. Grease a 9x13 dish.
2️⃣ Mix cake ingredients, pour into dish, bake for 25-30 mins.
3️⃣Boil icing ingredients, simmer for 10 mins, stir in coconut & pecans.
4️⃣ Pour icing over hot cake. Let cool, then enjoy ❤️

Juicy Pineapple Heaven Cake 🍰🍍

Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 cup crushed pineapple, drained
1/2 cup powdered sugar
2 tbsp pineapple juice
Directions:

Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Add the flour mixture to the butter mixture in three additions, alternating with sour cream, beginning and ending with the flour mixture. Mix until just combined.
Fold in crushed pineapple.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar and pineapple juice to make the glaze. Drizzle over the cooled cake.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes

Kcal: 280 kcal | Servings: 8 servings

Italian Cream Cheese Cake
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup shredded coconut
1/2 cup chopped pecans or walnuts
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
PREPARATION:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the 1/2 cup of softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, and then add the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
Stir in the shredded coconut and chopped nuts.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
In a mixing bowl, beat the softened cream cheese and 1/4 cup softened butter until creamy and smooth.
Gradually add the powdered sugar and vanilla extract, and beat until well combined.
Place one cake layer on a serving plate and spread a layer of the cream cheese frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
Optional: Garnish the cake with additional shredded coconut and chopped nuts.
Chill the cake in the refrigerator for at least an hour before serving.
Enjoy your delicious Italian Cream Cheese Cake!
Feel free to ask if you need any more help or variations on this recipe.

What can I make for Christmas dinner that ain't Turkey, ham or chicken 😂 I'm sick of it

A delicious and easy-to-make dish! Here's a simple recipe for,
Sweet Hawaiian Crockpot Chicken:
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/4 cup chopped fresh pineapple
- 1/4 cup chopped bacon (optional)
Instructions:
1. In the crockpot, whisk together honey, soy sauce, pineapple juice, brown sugar, garlic powder, and ginger.
2. Add the chicken breasts and coat with the sauce.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Add chopped pineapple and bacon (if using) during the last 30 minutes of cooking.
5. Serve hot, garnished with green onions and toasted sesame seeds (if desired).
This recipe yields tender, sweet, and savory chicken with a tropical twist! You can serve it with rice, noodles, or veggies for a complete meal. Enjoy!
Feel free to adjust the ingredients or add your favorite flavors to make it your own!

My 1944 Frigidaire electric stove 💗

Drink choices with this breakfast

Steak Marinade 😍 Don't Lose This
Ingredients
⅓ cup soy sauce
½ cup olive oil
⅓ cup fresh lemon juice
¼ cup Worcestershire sauce
1 ½ tablespoons garlic powder
3 tablespoons dried basil
1 ½ tablespoons dried parsley flakes
1 teaspoon ground white pepper
¼ teaspoon hot pepper sauce (Optional)
1 teaspoon dried minced garlic (Optional)
Directions
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

This is likely one of the nummiest things I have ever found in the brownie family....... be careful 😉

Mounds Brownies
1 brownie mix (9x13 size)...mixed and baked according to box directions.

5 cups shredded coconut
1 can sweetened condensed milk...
Mix the coconut and milk together.

As soon as you take the brownies from the oven, spread the coconut/milk mixture over hot brownies.

1 container chocolate frosting..microwaved just longer enough to make the frosting pourable. Pour over the brownies topped with coconut mixture. Spread to seal edges.

Crispy Hashbrown and Sausage Bites

Ingredients
* 8 ounces softened cream cheese
* 4 cups frozen shredded hash browns
* 1 pound ground breakfast sausage
* 1 ½ cups Bisquick
* 1 ½ cups shredded cheddar cheese

Instructions
FIRST STEP:
Preheat the oven to 400*
Line a baking sheet with parchment paper
SECOND STEP:
In a mixing bowl combine the sausage, softened cream cheese, cheddar cheese, hash browns and the bisquick.
Stir until well combined
THIRD STEP:
Using a scoop or your hands, make balls about 1 ½ inches in size, place on baking sheet
Bake for 20 to 25 minutes or until thoroughly cooked.
Serve and enjoy

KFC COLESLAW

Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion

Directions:
* Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)
* Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth
* Add cabbage, carrots, and onions. Mix well.
* Cover and refrigerate for at least 2 hours, if you let it sit over night it's even better

Best Chocolate Chip Cookies Ever
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Cabbage Fat-Burning Soup - OMG😱 DON'T LOSE THIS😋
Ingredients
5 carrots, chopped
3 onions, chopped
2 (16 ounce) cans whole peeled tomatoes, with liquid
1 large head cabbage, chopped
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth
Directions
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

📌 Trust me! You're missing a lot if you haven't joined this group yet 😍👇
https://www.facebook.com/share/YYv9wTV1U1REQtNf/?mibextid=A7sQZp

French Dip Biscuits
Deliciously Savory Beef and Cheese Biscuits
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Servings: 8 Biscuits
Ingredients:
1 (16.3-oz) can refrigerated biscuits (8-count)
1 lb thinly sliced deli roast beef
2 tablespoons creamy horseradish sauce, or to taste
8 slices provolone cheese
1 (1-oz) packet Au Jus Gravy mix
Directions:
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Separate each biscuit into two layers. Spread each layer with horseradish sauce.
On the bottom half of each biscuit layer, place a slice of provolone cheese and roast beef. Top the meat and cheese with the remaining biscuit layer and pinch the edges to seal.
Place on the prepared baking sheet and bake for 12 to 15 minutes, until golden brown.
While the biscuits are baking, prepare the Au Jus Gravy mix according to the package directions.

Hamburger steak smothered in brown gravy with mushrooms and onions was my hubbies request for dinner last night.
Ingredients
2 lbs Ground Chuck
1 Yellow Onion thinly sliced
16 oz mushrooms I used a blend of cremini and sh*taki
2 cups beef broth – divided. I use canned fat-free low sodium
2 tbsp all-purpose flour
6 tbsp butter
4 sliced scallions white and green sections
salt and pepper to taste
Instructions
Divide meat into 6 equal-sized patties. Salt and pepper each side liberally.
Melt 2 tablespoons of butter in the skillet. Add the onion and mushrooms and cook over medium heat until browned. Remove from the pan and set aside
Melt 2 additional tablespoons of butter in the skillet and sear the beef patties 3 minutes on each side or until beef reaches 120°F. Remove from the skillet.
Add the last 2 tablespoons of butter to the skillet. Add 1½ cups beef broth. Bring to a simmer and whisk in the flour. Cook until thickened. If the gravy gets too thick, add the remaining 1/2 cup of broth.
Add beef patties, mushrooms and onions back to the hot gravy. Salt and pepper to taste. Cook until desired doneness.
Serve and garnish with sliced scallions