Daily Recipes
  • Home
  • All Recipes
    • Lunch
    • Dinner
    • Breakfast
    • Dessert
    • Appetizers
  • Privacy Policy
  • Contact Us
Daily Recipes
  • Home
  • All Recipes
    • Lunch
    • Dinner
    • Breakfast
    • Dessert
    • Appetizers
  • Privacy Policy
  • Contact Us
Author

recipesinfamily

recipesinfamily

All RecipesDessert

Bisquick Cinnamon Rolls

by recipesinfamily January 6, 2021
written by recipesinfamily

How To Make Bisquick Cinnamon Rolls?

Bisquick Cinnamon Rolls are simple, quick, and only a small batch to produce. Great for sweet roll cravings at breakfast or brunch.
Who doesn’t love to wake up to a roll of cinnamon fresh from the oven? Surprise your family with a batch of these breakfast treats that are simple to produce.

INGREDIENTS :

2+1/2 C.Of « Bisquick ».

1/3 C.Of almond milk

An egg

1 C.Of brown sugar

1/4 C.Of granulated sugar

1 TBSP.Of cinnamon

1/2 C.Of chopped nuts

2 TBSP.Of butter melted

3/4 C.Of butter, melted and cooled

1 C.Of powdered sugar

2 TBSP.Of milk

1 TSP.Of vanilla

HOW I MADE IT?

STEP 1:

In a large bowl, I combined the Bisquick with almond milk and an egg, and I whisked using a fork. I mixed just until all combined to create a dough.

STEP 2:

I combined the brown sugar, granulated sugar, cinnamon powder, and nuts in a medium dish.

STEP 3:

To moisten, I added 2 tablespoons of melted butter and stir.

STEP 4:

The generously rolling surface of the flour. I floured my hand well with it too!!

STEP 5:

I turned my dough on the surface and start patting your hand into a rectangular shape.

STEP 6:

Using a rolling pin to the thin dough to a thickness of around 1/2 inches.
When rolled out, I poured 3/4 cup of melted butter over the whole surface and spread to even out with the pastry brush to get to the edges.

STEP 7:

I sprinkled the butter with the sugar and nut mixture.
I started rolling the dough from the long end.

STEP 8:

I sliced into slices from 1 inch to 1/2 inch. I moved the slices to a pan that is well greased. To make things easier, I used a spatula.

STEP 9:

I baked for 25 to 30 minutes in preheated oven 375 until the tops are only golden brown.
Until serving, I let it sit for 10 minutes.

STEP 10:

I combined the powdered sugar, milk, and vanilla to make frosting and I drizzled overtopped of rolls.

ENJOY IT

January 6, 2021 0 comment
0 FacebookTwitterPinterestEmail
All RecipesDessert

PECAN PRALINES

by recipesinfamily August 2, 2020
written by recipesinfamily

Ingredients:

4 oz. butter
4 cups white sugar
12 oz. can evaporate milk
2 cups pecans

Directions:

1. Combine butter, milk, and sugar in a heavy 5-quart pot and cook on medium heat, stirring occasionally, until mixture boils then stir continuously until the mixture reaches the “soft ball stage”.

2. Do not cook on high heat.

3. Remove pot from heat and let cool a bit while stirring until the mixture loses the glossy appearance.

4. Add pecans and stir until the mixture starts to thicken.

5. Drop by spoonful on foil or waxed paper.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

August 2, 2020 0 comment
0 FacebookTwitterPinterestEmail
All RecipesDinnerLunch

Old Fashioned Homemade Chicken & Dumplings

by recipesinfamily August 2, 2020
written by recipesinfamily

This recipe was handed down from my husband’s family. It’s a family favorite and you can see from the directions that it is kind of hard to put into a recipe. It’s a lot of work but well worth it. There is never a dumpling left when this is made. I have to call my children and let them know that I made them so they can come over and get theirs. If only they would bring their own bowls…..

Cook time: 1 Hr Prep time: 1 Hr Serves: 8 to 10

Ingredients

CHICKEN & BROTH
2-4 chicken breasts (bone-in with skin) or 1 whole 3 lb chicken
1 stick butter
2 pkg chicken bouillon (or 2 spoonfuls)

DUMPLINGS

1 stick butter, melted
3 large eggs
1/2 c milk, 2%
5 c all-purpose flour, divided
1 tsp salt
1 tsp pepper
2 drops of yellow food coloring (or substitute a pinch of Turmeric)

Directions

1. CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.

2. Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don’t put mine back into the broth until after the dumplings have cooked.

3. FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.

4. Take half of a shell and add milk to it six times… pour into the egg mixture.

5. Add in salt and pepper.

6. Add 3 cups of flour; mixing in the flour a little at a time.

7. You want the dough to be rather sticky.

8. Add a couple of drops of yellow food coloring to give it a rich looking blend.
Old Fashioned Homemade Chicken & Dumplings 9. Heap about 2 cups of flour onto a wooden board or counter.

10. Using a tablespoon, add about a cup of the mixture to the center of the flour.

11. Start incorporating the flour and the dough until you can roll it out and it doesn’t stick.

12. Roll very thin.

13. Using a pizza cutter, cut strips of the dough.

14. Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.

15. Turn down to low while you make the next batch. It’s easier to roll out using small batches than trying to roll it all out at one time.

16. After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.

17. Remove from heat and place a lid on the pot.

18. Let sit for 10 minutes or so before serving.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

August 2, 2020 0 comment
0 FacebookTwitterPinterestEmail
All RecipesDessert

Mama Seward’s Strawberry Cake Recipe

by recipesinfamily August 2, 2020
written by recipesinfamily

I got this strawberry cake recipe from my daughter’s grandmother. It is absolutely incredible.

Cook time: 40 Min Prep time: 10 Min

Ingredients

CAKE
1 box white cake mix
1 box strawberry gelatin (small box)
1 c oil
1/2 c milk
4 eggs
1 c mashed sweetened strawberries (not drained)

FROSTING
1 stick butter, softened
1 lb box of powdered sugar
1/2 c mashed strawberries, drained

Directions

1. CAKE: Mix all cake ingredients together and pour into a 9×11 inch pan. (You can layer in 2 smaller pans if you’d prefer.) Do not fill to the top of the pan, or batter will bake up too tall.

2. Bake at 350 for 35-40 minutes.

3. FROSTING: Mix together frosting ingredients. (It’s very important that strawberries are drained.) If too thick keep adding strawberries until it is the right consistency.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

August 2, 2020 0 comment
0 FacebookTwitterPinterestEmail
All RecipesDessert

Nanny’s Famous Coconut-Pineapple Cake

by recipesinfamily August 2, 2020
written by recipesinfamily

This coconut pineapple cake recipe is sure to please family and friends, with its surprising blend of flavors and a “secret” ingredient: lemon-lime soft drink.

Ingredients

1 (15 1/4-ounce) can crushed pineapple in juice, undrained
1 1/2 cups butter or margarine, softened
3 cups sugar
5 large eggs
1/2 cup lemon-lime soft drink*
3 cups cake flour, sifted
1 teaspoon lemon extract
1 teaspoon vanilla extract
Pineapple Filling
Cream Cheese Frosting
1 (6-ounce) package frozen flaked coconut, thawed
Garnish: fresh mint sprig

How to Make It

Grease bottom and sides of 3 (9-inch) round cakepans; line bottoms with wax paper. Grease and flour wax paper.

Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved juice for Cream Cheese Frosting, and reserve crushed pineapple for Pineapple Filling.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine 1/2 cup reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. Pour into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool on wire racks.

Spread 3/4 cup Pineapple Filling between cake layers and remaining filling on top of cake. Spread Cream

Cheese Frosting on sides of cake; pipe border around top, if desired. Sprinkle with coconut. Garnish, if desired.

*For lemon-lime soft drink, we used 7-Up. Its specific level of carbonation makes the layers rise beautifully.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

August 2, 2020 0 comment
0 FacebookTwitterPinterestEmail
All RecipesDinnerLunch

Thick And Creamy Chicken Noodle Casserole

by recipesinfamily August 2, 2020
written by recipesinfamily

Serves 8; 30min

INGREDIENTS

1 pound egg noodles
2-3 cups cooked chicken, cubed
1 (14 oz.) can cream of chicken soup
1 (10.75 oz.) can condensed cream of mushroom soup
1 (16 oz.) bag frozen peas and carrots
3/4 cup heavy cream
2/3 cup parmesan cheese, grated
1/2 cup cheddar cheese, grated
1/3 cup seasoned Italian breadcrumbs
2 tablespoons unsalted butter, melted
1 teaspoon garlic salt
kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 375º F.

Bring a large pot of salted water to boil and cook egg noodles according to packaging directions, or until al dente.

Drain and set aside.

In a large bowl, combine soups and heavy cream and stir together to mix.

Add frozen vegetables, cheddar cheese, cubed chicken and egg noodles, and season with garlic salt and pepper.

Pour mixture into a large casserole dish and lightly tap it against the counter to remove air bubbles and smooth it out.

In a separate bowl, toss together breadcrumbs, parmesan cheese and melted butter. Sprinkle evenly over the top of casserole.

Place baking dish in oven and bake for 30-35 minutes, or until vegetables are tender and sauce is bubbly.

Remove from oven and let cool 5 minutes. Transfer to serving bowls and garnish with more cheese.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

August 2, 2020 0 comment
0 FacebookTwitterPinterestEmail
All RecipesAppetizers

Bacon Cheeseburger Grilled Cheese Casserole

by recipesinfamily August 2, 2020
written by recipesinfamily

A baked mashup that’ll stick to your ribs.

More or less, this is a casserole that’s made up of a dozen little sandwiches with a filling that’s reminiscent of a sloppy joe but flavored like a very cheesy bacon cheeseburger. (Everything about that sounds good, right?) The ingredients maybe aren’t that groundbreaking, but it’s all in the assembly, which goes like this:

You slather six slices of bread with butter, cut them in half, and line the bottom of a baking dish with them, butter side down.

Serves 6; 15 minutes prep, 20 minutes cook time

INGREDIENTS

1 lb lean ground beef
1 small yellow onion, diced
1/2 cup bacon, cooked and chopped
1/4 cup mayonnaise
1/4 cup ketchup
1 tablespoon yellow mustard
1 tablespoon sweet pickle relish
2 teaspoons onion powder
12 slices white bread
1/2 cup (1 stick) butter, softened
2 cups mozzarella cheese, grated
2 cups cheddar cheese, grated
Kosher salt and freshly ground black pepper, to taste

PREPARATION

Preheat oven to 400°F.

In a large skillet over medium-high heat, season ground beef and cook until almost cooked through.

Drain any excess grease, add onions, and cook until softened, about 3 more minutes.

Remove pan from heat and stir in bacon, mayo, ketchup, mustard, and onion powder. Season with more salt and pepper if needed.

Spread the butter over 6 slices of bread and cut each slice in half. Lay pieces butter side down in a 9×13-inch baking dish.

Top with half of each cheese and then spoon beef mixture on top. Sprinkle remaining cheese over the top.

Butter the remaining slices of bread and again slice them in half. Arrange bread butter side up on top of the cheese.

Bake until bread is golden brown and cheese has melted, 20-25 minutes. Enjoy!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

August 2, 2020 0 comment
0 FacebookTwitterPinterestEmail
All RecipesDessert

HEAVENLY WHITE CAKE

by recipesinfamily July 28, 2020
written by recipesinfamily

Prep time: 30 mins | Cook: 30 mins | Additional: 1 hr | Total: 2 hrs | Servings: 12 | Yield: 1 sheet cake or layer cake

This moist, vanilla, buttery, sponge cake melt in your mouth is what makes baking a dream come true. A good old traditional white cake like this Heavenly White Cake never goes out of style. There’s just something about a well-baked classic cake that no one can beat. White cakes are more finicky and complicated than chocolate cakes, but when they’re made right, they ‘re simply fine, blowing out those boxed cake mixes. It is an old recipe taken from my Mom’s cookbook, and it tastes heavenly. It looks elegant and is best serve with your coffee.

Ingredients:

(2 ¾) cups sifted cake flour

4 tsp baking powder

¾ tsp salt

(4) egg whites

1 ½ cups white sugar

¾ cup butter

1 cup milk

1 tsp vanilla extract

1 tsp almond extract

Directions:

Measure the sifted cake flour, baking powder, and salt; sift together three times.

In a mixing bowl, add and beat egg whites until foamy. Gradually, add 1/2 c of sugar, and continue beating until meringue will hold up in soft peaks.

Beat butter until smooth. Add the remaining cup of sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. In a 15x10x1-inch pan that has been lined on the bottom with parchment paper, spread the batter.

Bake to about 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. You can also bake this for 30 to 35 minutes in 2 9-inch round pans, or 25 to 30 minutes in 3 8-inch round pans.

Note:

I suggest lining the bottom of the cake saucepan with parchment paper while making a white cake. It avoids the development of a thicker crust on the bottom as well as ensures that the cake comes out of the pan in one piece.

Nutrition Facts:

Per Serving: 335.6 calories; 32.1 mg cholesterol; 417.1 mg sodium; 4.7 g protein; 52.1 g carbohydrates.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

July 28, 2020 0 comment
0 FacebookTwitterPinterestEmail
All RecipesDessert

RASPBERRY ICEBOX CAKE FOR HOT SUMMER DAYS

by recipesinfamily July 20, 2020
written by recipesinfamily

If you have never before had an icebox cake, you are missing out. It is a dessert that layers graham crackers or cookies with a creamy pudding or custard if you’ve never eaten or made an icebox cake before. You refrigerate the cake when all the layers are in order, and you must remove some of the moisture from the pudding by graham crackers. They are soft and sponge-like, producing a no-bake cake with distinct layers and a gorgeous texture comparison. It is a delicious dessert that replenishes our thirst for those hot summer days.

Ingredients:

(24) graham crackers, crushed

⅓ cup butter

¼ cup packed brown sugar

(1) (6 oz) package raspberry flavored Jell-O® mix

1 cup boiling water

15 ounces frozen raspberries

(20) large marshmallows

⅓ cup milk

1 cup heavy whipping cream, whipped

Directions:

Preheat oven at about 175 degrees C (350 degrees F).

Mix the graham cracker crumbs, butter, and brown sugar until mix well. For a topping, set aside 1/4 cup of this mixture and press the rest into one 9×13 inch pan.

Bake for 10 minutes at about 350 degrees F (175 degrees C). Set aside to cool.

In boiling water, dissolve the raspberry gelatin and add the frozen raspberries, stirring until it melts. Chill until the wafer base is partially set.

Melt milk with the marshmallows. When cool, fold and spread over the raspberry mixture in whipped cream. Sprinkle with crumbs leftover. Chill before serving for 3–4 hours.

Tips:

Use different varieties of boxed puddings such as cheesecake or lemon, or even chocolate graham crackers can customize the flavors. It would be wonderful to pick strawberries or blueberries too. I loved the tang that the raspberries brought to this sweet, creamy blend.

It’s also a great idea to line the pan with parchment paper, plastic wrap or tinfoil so you can lift it out and cut squares when you’re ready to slice the cake.

Nutrition Facts:

Per Serving: 294.8 calories; 23.8 mg cholesterol; 235.2 mg sodium; 3.6 g protein; 49.4 g carbohydrates.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

July 20, 2020 0 comment
0 FacebookTwitterPinterestEmail
All RecipesDessert

4-INGREDIENT QUICK CHOCOLATE CHIP COOKIE CAKE

by recipesinfamily July 20, 2020
written by recipesinfamily

Prep time: 10 min | Cooking: 20 mins | Total: 30 min | Servings: 12 | Yield: 1 9×13-inch dish

The idea of a big chocolate chip cake is not new to those who grew up visiting their local shopping center. This chocolate chip is deliciously made so that I can eat hundreds of it. The best part of this recipe is, only 4 ingredients can be made so quickly, which I’m sure is in your pantry.

I recall my mother used to bake this for us when I was a child. She would always remind us when we were eating this, and tell us life lessons. Why do we stand up to those who are threatened and are powerless to defend themselves? She’s also pointing out how powerful we should be to support others. It was a memory I’ll be treasuring for the rest of my life. This recipe takes me back to the moment when I feel like I would think about it now and then. I hope you’ll make your version of this 4-Ingredient Quick Chocolate Chip Cookie Cake, enjoy with your loved ones.

Ingredients:

(1) (15.25 ounce) package yellow cake mix

2 cups mini chocolate chips

(2) eggs, beaten

5 tbsp butter, melted

Directions:

Preheat oven at about 350 degrees F (175 degrees C. Grease a 9×13-inch baking dish.

In a bowl, mix cake mix, chocolate chips, eggs, and butter until just mixed. Pour it into the prepared baking dish.

In a preheated oven, bake for 20 minutes until a toothpick inserted in the center comes out clean.

Note:

You can substitute the yellow cake mix with the white cake mix.

Place the remaining cookie cake loosely wrapped in plastic wrap for up to 3 days at room temperature.

What makes this cookie cake so special is the playfulness of it all, so don’t be too precious about the decorations — it’s supposed to be fun. Add any decorations you want, don’t limit yourself and be creative.

Nutrition Facts:

Per Serving: 348 calories; 44.4 mg cholesterol; 285.4 mg sodium; 3.9 g protein; 46.4 g carbohydrates.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

July 20, 2020 0 comment
0 FacebookTwitterPinterestEmail
Newer Posts
Older Posts

© 2020 - All Right Reserved.


Back To Top