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

RIF

RIF

All RecipesDessert

HOT FUDGE PIE

by RIF December 26, 2019
written by RIF

You’ll Need:

1 stick butter, softened

1 c sugar

2 eggs

1 tsp vanilla

3 Tbsp cocoa powder

1 tsp salt

1/2 c all-purpose flour

How to make it:

Preheat oven to 350 degrees.

Cream together butter and sugar with an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well.

Add cocoa powder, salt, and flour and stir until well combined. Grease 8-inch pie pan with butter or cooking spray, pour the mixture into pie pan. Bake 30 to 35 minutes until the center is set.

Hand mix to make it gooey, because if you use a mixer, it will have more of a brownie or cake texture, rather than “gooey”.

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December 26, 2019 0 comment
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All RecipesDinnerLunch

Bill’s Sausage Gravy Is the Best Gravy for Biscuits You Can Make

by RIF December 20, 2019
written by RIF

Ingredients

1 (12 ounce) package maple flavored sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste

Directions

Place sausage in a large, deep skillet.

Cook over medium-high heat until evenly brown.

Remove sausage with a slotted spoon, leaving the drippings in the pan.

Stir in the butter until melted.

Add flour, and stir until smooth.

Reduce heat to medium, and cook until light brown.

Gradually whisk in milk, and cook until thickened.

Season with salt and pepper, and stir in cooked sausage.

Reduce heat, and simmer for 12 to 15 minutes.

If gravy becomes too thick, stir in a little more milk.

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December 20, 2019 0 comment
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All RecipesDessert

Rich Banana Bread

by RIF December 18, 2019
written by RIF

Ingredients:

1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 cup mashed banana (3 – 4)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
1/2 cup sour cream
1/4 cup milk
1 teaspoon vanilla

Directions:

1. Cream shortening and add sugar gradually, mix in eggs and banana.

2. In a separate bowl sift the dry ingredients together and add them to the creamed mixture.

3. Then add the milk, sour cream, and vanilla& mix till combined.

4. Grease 1 bundt pan or 2 bread pans, pour in the batter and bake for 1 hour (or until done) at 350°F.

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December 18, 2019 0 comment
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Grandma Rita’s Soft Butter Rolls

by RIF December 17, 2019
written by RIF

Ingredients

3/4 cup milk
1/4 cup butter
1/4 cup white sugar
1 teaspoon salt
4 1/2 teaspoons active dry yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
3 1/2 cups bread flour, divided, or as needed
1 egg, lightly beaten
1 tablespoon all-purpose flour, or more as needed, for dusting

Directions

Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).

Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.

Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing
thoroughly after each addition, until the dough is smooth and a little tacky.

Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat.
Cover with a towel and let rise in a warm place for about 30 minutes.

Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until browned, about 15 minutes.

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December 17, 2019 0 comment
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All RecipesDinnerLunch

Chicken Wonton Tacos

by RIF December 17, 2019
written by RIF

Ingredients

⅓ head red cabbage, sliced and chopped
4 small carrots, peeled and grated
¼ cup coleslaw dressing
¼ cup red wine vinegar
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
2 tablespoons sesame oil
1 pound ground chicken
¼ cup stir-fry sauce
14 wonton wrappers

Directions

Step 1
Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.

Step 2
Preheat oven to 350 degrees F (175 degrees C).

Step 3
Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer.

Step 4
Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.

Step 5
Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.

Notes:
Chicken breast or turkey can be substituted for the ground chicken, if desired.

Green cabbage can be used in place of the red cabbage.

Plain yogurt can be used in place of the coleslaw dressing. Olive oil can replace sesame oil, if desired.

For spicy option, use red pepper flakes as desired in meat mixture.

Nutrition Facts
Per Serving:

244 calories; 9.7 g total fat; 44 mg cholesterol; 755 mg sodium. 21.1 g carbohydrates; 17.7 g protein;

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December 17, 2019 0 comment
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All RecipesDinnerLunch

4-Ingredient Sheet Pan Lemon Butter Shrimp

by RIF December 16, 2019
written by RIF

INGREDIENTS

1 1/2 pounds shrimp, fresh or frozen (then thawed), peeled and deveined
1/2 cup (1 stick) unsalted butter, melted
3 lemons, thinly sliced
1 (0.7 oz.) packet Italian seasoning

PREPARATION

Preheat oven to 350º F and line a baking sheet with aluminum foil or parchment paper.

Place lemon slices in an even layer on baking sheet, then top with shrimp.

Pour melted butter over the shrimp, then sprinkle Italian seasoning on top of everything.

Place baking sheet in oven and bake for 13-15 minutes, or until shrimp is pink and opaque.

Recipe adapted from Simple and Seasonal

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December 16, 2019 0 comment
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All RecipesDinnerLunch

Mushroom And Swiss Cheeseburger Casserole

by RIF December 16, 2019
written by RIF

INGREDIENTS

1 pound lean ground beef
1 (16 oz.) package potato dumplings or gnocchi
8 oz. baby portobello mushrooms, sliced
1 yellow onion, finely chopped
4 cloves garlic, minced
2 teaspoons Italian seasoning
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 tablespoons Worcestershire sauce
1 (15 oz.) can cream of mushroom soup
1 cup heavy whipping cream
2 cups Swiss cheese, grated
Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Melt butter and oil in a large pan or skillet over medium-high heat and sauté onion and mushrooms for 6-8 minutes, or until softened. Season with salt and pepper.

Stir in minced garlic and cook for 1-2 minutes, or until fragrant, then season with Italian seasoning.

Add ground beef and cook until browned, then drain fat, if necessary, and mix in Worcestershire sauce, cream of mushroom soup and heavy whipping cream.

Reduce heat to medium and continue cooking for another 3-5 minutes, giving flavors a chance to blend, then stir in potato dumplings and cook for another 5 minutes. (Note: if not
enough space in skillet, combine in 9×13 and mix together.)

Transfer mixture to greased baking dish and top with Swiss cheese.

Cover with aluminum foil and place in oven. Bake for 30 minutes, then remove foil and broil for 2-3 minutes, or until cheese is browned and bubbly.

Serve hot.

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December 16, 2019 0 comment
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All RecipesDinnerLunch

Salisbury Steak Casserole

by RIF December 15, 2019
written by RIF

45 minutes to prepare
serves 6-8

INGREDIENTS

3 cups mashed potatoes, leftover or store-bought
1 (10.5 oz.) can French onion soup, divided
1 1/2 pounds lean ground beef
1 (10.5 oz.) can cream of mushroom soup
1/2 (1.4 oz.) packet dry onion soup mix
1/4 cup all-purpose flour
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon mustard powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 (14.5 oz.) can french cut green beans, rinsed and drained
Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 350º F and lightly grease a 9×13-inch baking dish.

In a medium bowl, whisk together 2/3 can French onion soup, mushroom soup, dry onion soup mix and flour, stirring until mixture is smooth.

Season with mustard powder, onion powder and garlic powder, then mix in ketchup, water and Worcestershire sauce.

Season beef and cook in a large pan or skillet over medium-high heat until browned, then stir in 1/3 French onion soup. Drain fat, if necessary.

Transfer beef to prepared 9×13 and spread into an even layer, then spread soup mixture on top.

Gently place green beans on top of soup mixture, then spread mashed potatoes on top.

Place baking dish in oven and bake for 20-22 minutes, or until hot and bubbly.

Remove from oven and serve hot.

Recipe adapted from Num’s The Word

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December 15, 2019 0 comment
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Philly Cheese Steak Casserole

by RIF December 11, 2019
written by RIF

Ingrеdіеntѕ:

1 1/2 роundѕ lеаn grоund bееf
2 bеll рерреrѕ
1/2 уеllоw оnіоn
1 сlоvе gаrlіс
1 teaspoon ѕеаѕоnеd salt (Lawry’s or Mortons)
4 ѕlісеѕ Prоvоlоnе cheese
4 lаrgе eggs
1/4 сuр hеаvу сrеаm
1 tеаѕрооn hоt ѕаuсе
1 teaspoon Worcestershire sauce

Directions:

Preheat oven tо 350 dеgrееѕ. Sрrау a 9×9 baking dish with nоn-ѕtісk ѕрrау.

Dісе the рерреrѕ and оnіоnѕ іntо bіtе-ѕіzеd pieces. Mіnсе the gаrlіс.

Add the ground bееf tо a ѕkіllеt and сооk оvеr mеdіum heat, сrumblіng as іt cooks.

When bееf is broken apart, but ѕtіll pink, аdd thе рерреrѕ, оnіоn, garlic, аnd seasoned salt. Cоntіnuе сооkіng, stirring often, untіl bееf is cooked through and vеgеtаblеѕ hаvе
ѕоftеnеd a bіt.

Drain grеаѕе from thе ѕkіllеt and роur mixture into thе рrераrеd bаkіng dіѕh.

Tеаr thе cheese іntо ѕmаll pieces and place оvеr the beef mixture. (I like it cheesy so I actually use more Provolone)

Add the eggs, cream, hоt ѕаuсе, and Worcestershire sauce tо a mixing bоwl аnd whisk wеll to combine.

Pour the egg mixture оvеr thе bееf аnd рlасе thе dіѕh іn thе oven. Bаkе fоr 35 mіnutеѕ оr untіl thе eggs аrе ѕеt.

Lеt ѕіt 5 mіnutеѕ bеfоrе ѕlісіng and serving

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December 11, 2019 0 comment
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All RecipesDessert

Chocolate Chip Cheesecake Cookies

by RIF December 11, 2019
written by RIF

Yield: 24-26
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These cookies with cream cheese and mini chocolate chip simply melt in your mouth. Chocolate Chip Cheesecake Cookies are simple, light and delicious, my favorite cookie recipe.

Ingredients

1 1/4 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 cup unsalted butter, room temperature
4 oz cream cheese, room temperature
1 large egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1 1/4 cup powdered sugar
5-6 tablespoon mini chocolate chip

Instructions

In a medium bowl combine flour, cornstarch and baking powder. Leave aside.

In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.

Add an egg, milk and vanilla extract and continue mixing.

Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.

Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.

Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).

Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.

Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.

Take them out of the oven and leave to cool in the baking sheets for a few minutes.

Transfer them to a wire rack to cool down completely.

Notes

Store them in well sealed container, at a room temperature, for about three days.

Nutrition Information:

Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 97 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 17mg Sodium: 28mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 0g Sugar: 7g Sugar Alcohols: 0g Protein: 1g

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December 11, 2019 0 comment
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