"Skillet pork chops are just the thing when you want a hearty, comforting meal with minimal effort and minimal cleanup. All of the cooking takes place in the skillet, and when the chops are done you’ll serve from there as well." Comment from Taste of Home
Those pork chops look awesome, they are only missing mushrooms, in my opinion.
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"This recipe for crispy Mexican slow cooker pork carnitas was shared with me by a friend and it’s become one of those dishes I return to again and again. Quite simply, it’s freaking amazing and makes the most delicious carnitas I have had this side of the border.
I made a few tweaks to the recipe over the years, but the flavors are still authentic. Everything simmers in the slow cooker all day, making the pork super tender, then the carnitas are broiled in the oven, which makes the meat crispy and delicious.
That crispy outer texture with the tender juicy interior is what really makes these pork carnitas and not just slow roasted Mexican pork, so definitely do not skip this step!"
Comments from Amy of House of Nash Eats
Those pork carnitas are perfect!! Love that they are made in the slow cooker and I can imagine how tender the pork is.
Click here to go to the House of Nash Eats recipe page.
"These air fryer shrimp are easy to make and can be served with a salad or on top of rice or pasta. They are also great as a cold appetizer." Comment from All Recipes
I would love to just have a pile of that shrimp!!
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"If you’ve ever flipped through a community or church cookbook, there’s a good chance you’ve seen a recipe for five flavor pound cake tucked among the classics. I’ve always been drawn to its charming name and its promise of big flavor in a simple Bundt. This cake definitely lives up to the hype.
With a rich, buttery base and the bold combination of five different extracts (vanilla, almond, coconut, lemon, and rum), it’s a celebration of old-school baking at its best. At first glance, the combination might seem a little odd, almost like a flavor experiment. But somehow, it works, blending into something sweet, warm, and wonderfully nostalgic.
It’s the kind of cake that works for any occasion, whether you’re bringing dessert to a potluck or just baking something special for yourself." Comments from Bake or Break
Can't imagine how good this pound cake is just with the combination of all those extracts.
Click here to go to the Bake or Break recipe page.
"Banana bread is quite likely the most popular quick bread variety—and as with any popular baked good, there are a whole lot of variations on the original. From Brown Butter Banana Bread to Dulce de Leche Banana Bread and Chai Caramel Banana Bread, you can put endless spins on banana bread, and this peanut butter banana bread is my current favorite.
Essentially, it takes a basic banana bread recipe and adds a generous amount of rich, creamy peanut butter. The result? An elevated flavor and texture, for even more deliciousness. (Plus, the peanut butter adds protein and healthy fats, so it’s a solid addition from a health standpoint too.)
A bit of cinnamon adds some warmth to the mix, while chopped nuts give the bread just the right amount of crunch. And, as with traditional banana bread, this recipe can be customized with a number of different add-ins and toppings." Comments from Bake or Break
Peanut Butter Banana Bread sounds like a definite winner to me!
Click here to go to the Bake or Break recipe page.
"You can season them any which way, makes them a perfect pairing for just about any dish you can come up with. I’m a super huge fan of tossing them with taco seasoning and serving them on top of tacos/tostadas and though I always intend on topping leafy green salads with these crunchy little nuggets, but I often wind up eating the tray by the handful as a wildly addictive snack! They’re even great with soup! " Comment from Peas and Crayons
I've been meaning to make these roasted chickpeas!
Click here to go to the Peas and Crayons recipe page.
"I’ve always loved the flavors of a classic Boston cream pie, but I don’t love the fussy assembly. This Boston cream poke cake is the perfect compromise. By using a yellow cake mix for a foolproof base, I can put all my love into the silky, homemade pastry cream and rich chocolate ganache. It’s an easy, crowd-pleasing dessert that delivers those flavors I love without the stress." Comment from Easy Dessert Recipes
Boston Cream pie is a long-time favorite and this version sounds as good as the original without having to make the cake from scratch. Love it!
Click here to go to the Easy Dessert Recipes recipe page.
"This Bang Bang shrimp recipe with light, crispy fried shrimp tossed in the easiest homemade Bang Bang sauce makes us so happy. Crispy, creamy, a little sweet, and just the right amount of heat." Comment from Inspired Taste
Sounds delicious! I have never had Bang Bang Shrimp although I have heard of it and look forward to trying it.
Click here to go to the Inspired Taste recipe page. I was so happy to find this wonderful food website!
"One of Molly’s all-time-favorite dinners, this comforting hotdish is filled with tender veggies, chewy wild rice and savory shredded chicken — all topped with crunchy, buttery crackers. She uses a rotisserie chicken as a time-saving hack, making this a perfect meal for busy weeknights." Comment from the Food Network
I love the use of wild rice in this recipe and that this can be a quick semi-homemade meal by using rotisserie chicken.
Click here to go to the Food Network recipe page.
"Crispy on the outside, creamy on the inside, these cannoli rangoons are the most decadent cross between two of our favorite deep-fried dishes. "I could eat 57 of these," said recipe tester Craig Ruff.
While traditional Italian cannolis require homemade dough and metal molds, these short-cut treats use wonton wrappers for a shell that's extra crispy and easy-to-handle. The filling is creamy, sweet, and tangy—just like the classic cannoli flavors you love, but with a fun and delicious twist.
Best of all, this reinvented dessert is totally customizable to your cannoli preferences. "Pistachios lend a toothsome crunch, while chocolate chips are melty, cocoa-y, and sweet," said recipe creator Catherine Jessee." Comment from All Recipes
These cannoli rangoons are a must try in my opinion!
Click here to go to the All Recipes recipe page.
"Delicious seafood Alfredo recipe with a creamy Parmesan sauce, shrimp, scallops, and fettuccine pasta." Comment from All Recipes
I can never have enough recipes for any kind of seafood pasta. This one looks delicious and I can't wait to try it.
Click here to go to the All Recipes recipe page.
"Classic creamed corn can require a lot of work—removing kernels, extracting all the "milk" from the corn cobs, stirring and stirring some more to get that delicate, silky texture. You can get the same satisfaction with this slow-cooker creamed corn recipe, and you won't have to put in nearly as much effort. Creamy and buttery, this corn has a great balance of sweetness and salt, with a hint of tang from cream cheese.
Creamed corn works great in a slow cooker, as we aren’t looking for browning or evaporation. The low, slow method helps draw out the corn's natural juices and flavor. The sweetness of the corn really comes through, so you get that summery flavor but in a recipe that's made for the table year-round." Comment from Southern Living
The addition of cream cheese convinced me I need to try this creamed corn which is one of my favorite foods. And the slow cooking drawing out the natural sugar in corn is perfect. I have made creamed corn from scratch many times and it is a lot of work. This seems to be much easier.
Click here to go to the Southern Living recipe page.
"My chocolate covered cherry brownie bites are rich, fudgy, and filled with a sweet cherry center. Inspired by classic chocolate covered cherries, these treats are great for holidays, parties, or when you want a delicious chocolate dessert." Comment from Food Lovin Family
What a genius idea! Look at that photo!! I would love to try this recipe.
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"Potatoes au gratin is like the French cousin of classic scalloped potatoes—with lots of cheese folded in. (Truth be told, the names are often used interchangeably.) In this dish, thin slices of Yukon gold potatoes are layered in a baking dish, smothered in a creamy sauce, and then baked until tender. The result is a melt-in-your mouth potato side that will become your go-to side dish for everything from holiday buffets to weeknight suppers." Comment from Southern Living
You can never have enough recipes for Au Gratin Potatoes. Although I always make the boxed ones even if I know the ones made from scratch taste so much better. If you have the time, make them from scratch!
Click here to go to the Southern Living recipe page.
"Southerners know: grits aren't just a breakfast food. Whether served alongside a breakfast casserole or a plate of short ribs, there's always a need for a good grits recipe. This one is elevated above the classic buttery flavor with Parmesan and Cheddar cheeses. It's rich and cheesy, but still knows how to play second fiddle to any great main dish." Comment from Southern Living
I can make a meal from a plain pot of grits, so a cheesy grits casserole is something I need to make.
Click here to go to the Southern Living recipe page.
"Mini Ham & Cheese Biscuit Quiche Recipe – an easy, grab-and-go breakfast everyone loves! Soft biscuit crusts filled with ham, melty cheese, and a creamy egg mixture bake up golden and fluffy. Perfect for busy mornings, brunch, meal prep, or feeding a crowd. Make them ahead, freeze them, and reheat for a quick homemade breakfast anytime." Comment from Plain Chicken
Love these quick and easy mini quiches made with refrigerated biscuits.
Click here to go to the Plain Chicken recipe page.
Click here to go to the Taste of Home recipe page.
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"I first made this recipe when attempting to make authentic French fruit tarts that could equal the ones I enjoyed during my visits to Paris and other parts of France. Julia Child’s famous cookbook, Mastering the Art of French Cooking, was my primary source for learning how to make creme patisserie, which is the french name for this creamy, thick custard filling that has a silky smooth texture and is sturdy enough to be piped in swirls.
You don’t have to be a skilled chef to master a simple French pastry cream. It uses super basic ingredients and is made in one pot on the stove, with excellent results every time.
This pastry cream is thickened with cornstarch and egg yolks, so it’s naturally gluten-free.
In many recipes, we use this pastry cream as is, although sometimes I like to lighten it up a bit by folding it into 1 cup of heavy cream that has been whipped with 2 tablespoons of powdered sugar and a little vanilla." Comment from House of Nash Eats
Never made it and would love to experiment with it.
Click here to go to the House of Nash Eats recipe page.
