Gingerbread Cake: How To Make The Best Homemade Recipes

Gingerbread Cake Recipe Without Molasses

This classic gingerbread cake recipe is straightforward to prepare. Feel free to try it out with the vanilla cream sauce recipe provided below for you.

Gingerbread Cake Recipe Without Molasses

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 12


Ingredients for the gingerbread cake

1. ½ cup granulated sugar

2. ½ cup butter

3. one large egg, beaten

4. 1 cup molasses

5. 2 ½ cups all-purpose flour

6. 1½ teaspoons baking soda

7. one teaspoon ground cinnamon

8. one teaspoon ground ginger

9. ½ teaspoon ground cloves

10. ½ teaspoon salt

11. 1 cup boiling water

Ingredients for the banana for topping:

Just fresh whipped cream

Ingredients for the vanilla cream sauce:

1. 1 cup granulated sugar

2. ½ cup butter (1 stick)

3. 1 cup heavy whipping cream

4. 2 teaspoons vanilla extract.

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1. preheat oven to 350 degrees Fahrenheit.

2. Grease a 9×13 inch pan with cooking spray.

3. Using a large mixing bowl, mix the sugar and butter until it becomes smooth and light.

4. Now add the egg and molasses and mix properly.

5. In a separate mixing bowl, combine all the dry ingredients, that is the flour, as well as the ginger, cinnamon, cloves, salt and baking soda.

6. Once you have done that, add dry ingredients combination to the wet mixture combination and stir properly to combine.

7. Gently pour in hot water and go until it becomes smooth.

Note that at this stage, the batter will be thin.

8. Now pour the batter into a prepared pan and bake for approximately 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.

You can either serve warm or at room temperature. To give a unique taste, top with whipped cream, freshly sliced bananas, and vanilla cream sauce.

How to make the vanilla cream sauce:

1. Add sugar, as well as butter and cream to a medium saucepan over medium heat. Cook, stirring at intervals until the butter has melted completely.

2. Bring mixture to a boil and boil. Be sure to frequently stirring, for approximately 3 to 5 minutes.

3. Now remove from heat and add vanilla.

It is best to allow it to cool for a few minutes before serving over cake.

Gingerbread recipe loaf


No family dinner would be complete without gingerbread loaf. It is tested and trusted!

Course: Main meal

Cuisine: American

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 10


1. 2 cups all-purpose flour

2. one teaspoon baking soda

3. two teaspoons ginger

4. ¾ teaspoon nutmeg

5. ½ teaspoon salt

6. ½ cup brown sugar, packed

7. ½ cup butter softened

8. ½ cup molasses

9. 1 teaspoon vanilla

10. 2 large eggs

11. 1 cup buttermilk

12. Powdered sugar for dusting the top (optional)

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1. Preheat the oven to 350 degrees Fahrenheit.

2. Using a large mixing bowl, mix the flour, as well as the nutmeg, ginger, baking soda, and salt, and then set aside.

3. In a separate mixing bowl, cream together the sugar and butter until well combined.

4. Now add the molasses and vanilla and mix properly.

5. Add the eggs, one at a time, until it is adequately mixed.

6. Add the flour mixture to the sugar mixture together with the buttermilk, and stir until properly combined.

7. Spoon the batter into a greased loaf pan (I recommend you use a 9×5 inch loaf pan) and bake at 350 degrees for approximately 45 to 50 minutes.

Allow it to cool in the pan for 10 minutes before serving.

Best gingerbread recipe


When describing the best gingerbread recipe? This is my favourite! This gingerbread recipe gives you that classic holiday feeling that you desire. It usually comes out soft in the inside, crisp in the edges and well-spiced!

Course: Dessert, snack

Cuisine: American

Prep Time: 4 hours

Cook Time: 30 minutes

Total Time: 4 hours and 30 minutes

Servings: 24-inch cookies


1. 10 tablespoons unsalted butter

2. ¾ cup packed light or dark brown sugar

3. ⅔ cup unsulphured molasses

4. 1 large egg

5. 1 teaspoon pure vanilla extract

6. 3 ½ cups all-purpose flour (spoon and levelled)

7. one teaspoon baking soda

8. ½ teaspoon salt

9. 1 tablespoon ground ginger

10. 1 Tablespoon ground cinnamon

11. ½ teaspoon ground allspice

12. ½ teaspoon ground cloves

13. Icing (optional)

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1. In a large bowl using a hand-held mixer, beat the butter for 1 minute on medium speed until it is completely smooth and creamy.

2. Once you have done that, add the brown sugar and molasses and beat on medium-high speed until it is properly combined.

3. Beat in egg and vanilla on high speed for just 2 minutes.

Note: The butter may separate at this point, it is magnificent.

4. Whisk together the flour, as well as the baking soda, cinnamon, allspice, ginger, cloves and salt in a separate bowl until combined.

5. On low speed, slowly mix the dry ingredients mixture into the wet ingredients mixture until combined.

Note that the cookie dough will be quite thick and slightly sticky at this stage.

6. Divide dough into two halves and then place each onto a large piece of plastic wrap. Wrap each one tightly and pat down to create a disc shape. Now once you have done that, chill discs for nothing less than 3 hours and up to 3 days.

It is important to note that the chilling process is very mandatory for this cookie dough. Therefore, do not bypass it.

7. Preheat oven to 350 degrees Fahrenheit. Line 2-3 large baking sheets with parchment paper or silicone baking mats, and set aside.

8. Remove one disc of chilled cookie dough from the refrigerator. Once you have done that, flour a work surface, as well as your hands and the rolling pin. This is done to make the dough come out less sticky.

9. Roll out disc until it is ¼-inch thick and then cut into gingerbread shapes. Place the conditions at least 1 inch apart on the already prepared baking sheets. Roll dough scraps until all the dough is shaped.

(Repeat this process with the other disc of dough)

10. Bake cookies for approximately 9 to 10 minutes.

If your cookie cutters are way smaller than 4 inches, bake for nothing less than 8 minutes. But if your cookie cutters are way more massive than 4 inches, then bake for about 11 minutes. Make sure you remember to rotate the pan once during bake time.

Allow the cookies to cool for just 5 minutes on the cookie sheet before transferring to the cooling rack to cool completely. Now once it is completely cool, decorate as desired.

Cook note:

Cookies stay fresh when covered at room temperature for up to 1 week.

Gingerbread recipe for kids


A straightforward and tasty gingerbread recipe for kids, and only required six ingredients.

Course: Snack

Cuisine: American

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 30


1. 350 grams plain flour

2. one teaspoon bicarbonate of soda

3. two teaspoons ground ginger

4. 100 grams of butter

5. 175 grams of sugar

5. 4 tablespoons golden syrup

6. 1 large egg

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1. Preheat the oven to 350 degrees Fahrenheit.

2. Line 3 baking sheets with greaseproof paper.

3. Mix the flour, as well as the bicarbonate of soda and ginger a large mixing bowl.

4. Once you have done that, chop the butter into a few pieces, then add it to the flour. With the use of your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

5. Add the sugar as well as the golden syrup into the flour mixture.

6. Crack the egg into a separate bowl then add it to the flour mixture.

7. Mix everything properly to combine until you have a smooth dough.

Now at this point, it is necessary to divide the dough in half. This is so because this recipe makes quite a lot.

8. Once you have divided the dough in half, roll out one half on to a lightly floured work surface until its thick enough. I recommend that you make it roughly about 5mm thick.

9. Now, with the use of a cutter, carefully cut out your gingerbread men or perhaps any other shapes you have at hand and place them at least one inch apart on your baking tray.

Be sure to gather up any scraps and roll out again.

Repeat with the remaining dough.

10. Bake in the oven for nothing less than 10 to 12 minutes. Bake until they become a slightly darker shade. Allow it to cool slightly for just 5 minutes on the cookie sheet before transferring to the wire rack to cool completely. Now once it is completely cool, you can enjoy them as they are or perhaps decorate as you please.

Gingerbread recipe no egg


This is a quick, easy and tasty egg-free gingerbread recipe. It is an occasional fun bake, but this sure doesn’t mean you cannot make it whenever you want!

Course: Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 24


1. 125 grams unsalted butter softened

2. ½ cup soft brown sugar or muscovado sugar

3. ⅔ cup golden syrup

4. 2 ½ cups plain flour (and extra for rolling)

5. 2 teaspoons ground ginger and sweet mixed spice

6. 1 teaspoon bicarbonate of soda


1. preheat oven to 350 degrees Fahrenheit.

2. Combine butter, as well as the sugar, golden syrup, spices and bicarb in a large mixing bowl and mix properly to combine.

3. Add in the flour slowly and mix appropriately until thoroughly combined

4. Remove mixture from the bowl and knead on a floured surface. Note that if the dough is too soft, be sure to add a little more flour to it, or perhaps refrigerate.

5. Roll out dough to 5mm thickness and cut out your desired shape with a shape cutter.

6. You can as well add button markings with a skewer if you want.

7. Bake in batches for just about 8 minutes on a cookie tray lined with baking paper.

Allow it to cool slightly for just 5 minutes on the cookie sheet before transferring to the wire rack to cool completely.

Once it is completely cool, you can decorate as desired.

Soft gingerbread recipe


These are soft and delicious cookies that are just the perfect option for your holiday celebrations!

Course: Snack

Cuisine: American

Prep Time: 3 hours

Cook Time: 45 minutes

Total Time: 3 hours 45 minutes

Servings: 36


1. ¾ cup molasses

2. ⅓ cup packed brown sugar

3. ⅓ cup water

4. ⅛ cup butter (softened)

5. 3 ¼ cups all-purpose flour

6. 1 teaspoon baking soda

7. ½ teaspoon ground allspice

8. one teaspoon ground ginger

10. ½ teaspoon ground cloves

11. ½ teaspoon ground cinnamon


1. In a medium bowl, mix the molasses, as well as the brown sugar, water and butter until smooth.

2. Combine the flour, as well as the baking soda, cinnamon, allspice, cloves, and ginger.

3. Combine the dry mixture with the wet mixture until all of the dry is absorbed.

4. Now cover the dough and chill for at least 3 hours.

5. preheat oven to 350 degrees Fahrenheit.

6. On a lightly floured surface, roll the dough out to ¼ inch thickness. Cut out into desired shapes using a shape cutter.

7. Place cookies 1 inch apart onto ungreased cookie sheets.

8. Bake for 8 to 10 minutes in the preheated oven. Allow it to cool slightly for just 5 minutes on the cookie sheet before transferring to the wire rack to cool completely.

How To Cook Boneless Chicken Thighs Recipe Ever


This recipe is very easy to make and it’s sauce is full of flavors. It takes about 5 minutes to prepare the ingredients, 20 minutes to bake, which brings it to a total of 25minutes.You can serve it with your rice, salad or even sandwiches. The oyster sauce used in this meal is what adds the best flavor to the chicken and it is commonly used amongst the Asians and so you might not find it just anywhere, so incase you do not get to buy it, you can substitute it by using the Hoisin sauce, there is the teriyaki sauce as well that can be used as a substitute or you can choose to add more soy sauce to the chicken.


4 skinless boneless chicken thighs

4 Tablespoons of extra virgin olive oil

4 Tablespoons of Oyster Sauce

4 Tablespoons of low sodium soy sauce

3 cloves of garlic

1/4 teaspoon of kosher salt

1/8 teaspoon of pepper

1/2 red bell pepper

1/2 orange or yellow bell pepper

1/2 yellow onion


-allow the oven to be heated to about 425 degree F. Put the chicken thighs in a big bowl.

Mix oyster sauce, olive oil, garlic, soy sauce, salt and pepper in a small measuring cup, so that you will be able to measure the mixture. Get the bowl which contains the chicken and pour half of the mixture over the chicken, spread it all round until the chicken is properly covered by it.

-pour pepper and onion into the bowl as well and pour the other half of the sauce in the bowl, add the vegetables too until the chicken is properly covered.

-Cook for 12 minutes then turn the other side and cook for the remaining 8 minutes to make it 20minutes.

-when baking the boneless chicken thighs, you will need a sprayed baking sheet, some use a sheet pan lined with foil or a silicon baking mat. The latter, silicon baking mat can be used if you do not want to add oil to your sheet pan. If not, you have to use a non-stick cooking spray to spray the sheet pan, or you can brush it with a small amount of olive oil.

-make sure you keep an eye on the chicken because chicken thighs bake quickly, so be sure to monitor it to avoid it from getting too brown, make sure the chicken thighs are baked at an internal temperature of 167 degrees before you take it out from the oven. Boneless Chicken thighs usually bake for just 20minutes or even less at 425 degrees.

-In order to have a more roasted and crispy vegetables, cook for 3 minutes more on high under the broiler and make sure to keep an eye on it.

How to freeze the chicken thighs

-Allow the meat cool off for few minutes at room temperature. Split the leftovers into parts and put them in covered containers or a bag conducive for the freezer. You can keep cooked chicken in the freezer for 3 months without any changes done.


-4 eaches chicken thighs

-4 teaspoons of garlic powder

-4 teaspoons of onion flakes

How to prepare:

-Let the oven be heated to 375 degrees F.

-Put the thighs on a baking sheet; add garlic powder and onion flakes to the chicken thighs for seasoning.

-Put the chicken in the oven and bake it for 30 minutes or until it is pink


1. Honey-Garlic Slow Cooker Chicken Thighs: ingredients are

-4 skinless and boneless chicken thighs each

-½ cup of soy sauce

-½ cup of ketchup

-⅓ cup of honey

-3 cloves of minced garlic

-1 teaspoon of dried basil

How to prepare:

-Put the chicken thighs into a 4 quarter slow cooker

-add the soy sauce, ketchup, garlic, honey and basil into another bowl and pour the chicken into it.

-cook it for 6 hours on a low temperature.

-the chicken is then ready and you can serve with basmati rice or steamed vegetables

Slow Cooker Apricot Chicken

The sauce used here is that thing that makes this meal awesome

Here are its Ingredients:

-6 bone-in skin-on chicken thighs. OR

– 6 boneless skinless chicken thighs

-salt and pepper for seasoning

-2 teaspoons of olive oil

-1 thinly sliced onion

1 cup of apricot preserves

2 tablespoons of soy sauce

1 tablespoon of dijon mustard

1 teaspoon of minced fresh ginger

2 tablespoons of chopped parsley

 How to prepare:

-Get a bowl; pour the apricot ham, Dijon mustard, Soy sauce and ginger in it, whisk together properly.

-Add olive oil into a big pan and place over high heat. Put the chicken in a bowl, add pepper and salt to it for seasoning.

-Put the chicken in the pan containing oil, turn the sides of the chicken and allow each side to cook for about 4 to 5 minutes. Slice the onion into the pan and cook until it gets soft for 5 minutes.

-Now pour the chicken thighs and onions into a slow cooker. Add the apricot sauce into the same cooker and cook for 6 or 8 hours on a low temperature. If you prefer to cook on a high temperature, cook for 3-4 hours.

Crispy Skin Slow Cooker Jerk Chicken


Sprinkle the parsley over it and serve with mashed potatoes or rice pilaf, to have a fabulous meal.

to add more taste, you should serve the chicken with salad and a fresh corn.

Here are its Ingredients:

-1 bunch of scallions

-1 shallot

-3 jalapenos, but to generate more heat use habanero

-4 sprigs of thyme leaves removed from step

-6 cloves of garlic

-1/2 cup of lime juice

-1/2 cup of soy sauce

-1/4 cup of raw honey

-2 tablespoons of olive oil

-1 teaspoon of ground coriander

-1 teaspoon of allspice

-1 teaspoon of kosher salt

-1/2 teaspoon of black pepper

-a pinch of cinnamon

-a pinch of nutmeg

-8 chicken pieces bone-in and skin-on, you can use both chicken leg and  chicken thigh

How to prepare:

-Add the shallot, scallions and jalapenos, garlic, thyme, garlic, lime juice, soy sauce, honey, olive oil, coriander, allspice, salt, black pepper, cinnamon, nutmeg into a bowl of the food processor, mix all together until it is perfectly smooth.

-You need the slow cooker now, pour half of the mixture into the cooker and turn the chicken into it, use a cooking brush to scoop the remaining mixture over it. Cook it for 6 hours when on low temperature and 3 hours when on high temperature.

-when the chicken is almost done, like 10 minutes before, the grill pan should be pre-heated over a slightly high heat. Brush the pan with a little oil. Now, pour the chicken in the cooker into the hot grill carefully. Turn the sides of the chicken while grilling to allow each side cook for 4 minutes. By then, it would have been properly done and you achieve your desired crispy skin chicken.

Take it out and leave it to cool off for up to 5 minutes before you serve.


Preparing a nice BBQ baked chicken thighs is quite simple but requires patience and following the right steps by mixing the right ingredients and creating the layers of flavor and texture.

Here are a Few Tips:

-Place the chicken thighs on a convection on a very high heat so that the chicken can cook very quickly and then the skin turns brown. Cook’s illustrated, has stated that when baking powder and salt is added to chicken thighs, the protein in the skin will be broken down and the skin gets browner. So you can add baking powder to the skin so that the skin becomes crispier.

-After you must have prepared the BBQ sauce, lightly add the sauce to the thighs then bake again for a short while, baking it again will make the sauce thicker, taster and more flavored. When you cook it on convection, it caramelizes the sauce and creates some spots on it.

When you do the above, it becomes very easy to prepare and then you have your baked chicken thighs.

Here are its ingredients:

-12 bone-in, skin-on chicken thighs

-1 tablespoon of baking powder

-1 teaspoon of black pepper

-2 teaspoon of kosher salt

The following are the ingredients for the BBQ sauce:

-3/4 cup of BBQ sauce

-1/4 cup of hot sauce

-4 cloves of garlic

How to prepare:

-heat the oven for 20 minutes at 450 degrees F convection

-put the chicken thighs in a bowl and sprinkle salt, pepper and baking powder on the chicken thighs. Mix the seasonings and the thighs properly with your hands.

-Now place the thighs on a baking sheet that is lined with a foil and fixed on a cooling rack.

-bake the thighs for 20 minutes on convection at 450 F. At that temperature, the thighs will become brown and the skin will become crispy.

-get a bowl, add the BBQ sauce, the hot sauce and the pressed garlic into it, mix properly after which you put the cooked chicken thighs into the sauce and turn the sides until it is well coated. Now remove the thighs from the sauce and place it on the baking sheet for 10 minutes more at 450 F on convection.

-after 10 minutes, take the thighs off the oven, and you are free to serve with any meal.

Here is another BBQ sauce that can be made:


Here are its Ingredients:

-2 tablespoons of well packed brown sugar

-1-1/2 teaspoons of salt

-1 teaspoon of paprika

-1/2 teaspoon of ground black pepper

-1/2 teaspoon of garlic powder

-8 bone-in chicken thighs, should be about 3 pounds

-1/2 cup of Open Pit® original barbecue sauce

How to prepare:

-the first thing to do is, let the oven be heated to 350 degree F. Place a rimmed baking sheet with aluminum foil in it.

-get a bowl; add the brown sugar, salt, paprika, pepper and garlic powder into the bowl. Stir altogether

-put the chicken thighs on the baking sheet, pour the mixture above over the chicken and bake it for 20 minutes. Coat it up with the barbecue sauce and keep baking for 40 minutes after which the chicken must have been well cooked at 180 degree F.


This chicken casserole is a very popular meal recipe which does not take so much time to prepare.

Here are its Ingredients:

-1 tablespoon of olive oil

-1 chicken pieces i.e eight in total

-1 chopped onion

-2 crushed garlic cloves

-2 thickly sliced celery sticks

-2 carrots, It should be cut into 2cm (3⁄4in) chunks

-2 leeks, it should be cut into 2cm (3⁄4in) chunks

-600 g (1lb 6oz) of potatoes, it should be peeled and cut into large chunks

-1 level tablespoon of plain flour

-600 ml (1 pint) of hot chicken stock

-2 rosemary sprigs

-Half a lemon

How to prepare:

-pour oil in a large flame casserole, heat it and add seasonings to the chicken pieces then fry it for 10 minutes. Pack the chicken out of the pan and drain the fat from the pan.

-Pour 1 tablespoon of oil back into the pan and pour out the remaining. While you are doing all that, preheat the oven to 200 degree C.

-Put onion, garlic, celery, leeks and carrot and potatoes into the pan and fry for about 10 minutes. Add flour to it, stir and cook for 2 minutes then add the stock to it. Add the necessary seasonings and put the chicken back to the pan. Add the rosemary and the squeezed lemon half juice and then pour the squeezed lemon half juice into the pan, then cover the casserole and put it on fire.

-cook it for about 25 to 30 minutes in the oven until it is properly cooked and the sauce becomes thick.

Easy One-Pot Chicken Casserole:

-8 bone-in chicken thighs, the skin should be pulled off, then do away with it

-1 tablespoon of oil

-5 sliced spring onions

-2 tablespoons of plain flour

-2 chicken stock cubes

-2 large carrots, it should be cut it into batons, there is no need to peel

-400g new potato, halved if large

-200g of frozen peas

-1 tablespoon of grainy mustard

-a small handful fresh chopped soft herbs, like parsley, chives, dill or tarragon

How to prepare:

-fill the kettle with water and turn on the kettle, get a casserole dish, and pour 1 tablespoon of oil and fry 8 bone-in chicken thighs in it till it gets brown.

-pour 5 white sliced onions, 2 tablespoon of plain flour and 2 chicken stock cubes, mix everything properly until the flour disappears. Pour hot water of about 750ml from the kettle into it and stir well.

-add 2 large Barton carrot as well as 400g potatoes and cook slowly for 20 minutes. Uncover it and cook for 15 minutes more. Add 200g peas and cook for another 5 minutes.

-Season it and pour 1 tablespoon of grainy mustard, add green spring onion bits, a handful of fresh soft herbs and some seasoning.

We hope you find this helpful!

Easy ground beef recipes with few ingredients

Easy ground beef recipes with few ingredients low carb

Ground beef is one recipe that you should always have at home. It is simply meat that is chopped with a knife or a meat grinder. The ground beef is very essential at home especially if you are that person who likes to try new recipes. You can use the ground beef for different recipes of your choice including the hamburgers and spaghetti Bolognese.

Easy ground beef recipes with few ingredients

Here are a few super easy ground beef recipes you can try at home:

  1. CHEESEBURGER CUPS: this is a good recipe which is relatively not expensive, it is made with simple ingredients which takes a short time to prepare. This recipe is good for people who have a very busy lifestyle and for people who have little children and these children will love this awesome meal for dinner. Here are its ingredients:

-1 pound of ground beef

-1/2 cup of ketchup

-1 tablespoon of prepared mustard

-2 tablespoons of brown sugar

-1-1/2 teaspoons Worcestershire of sauce

-1 tube which should be “12 ounces” of refrigerated buttermilk biscuits

-1/2 cup of cubed Velveeta

2. ROADSIDE DINNER CHEESEBURGER QUICHE: this meal tastes like burger. This cheeseburger is very   good to serve guests as it is very easy to prepare and it tastes so good. Ingredients are

-1-1/2 cups of shredded cheddar cheese

 -1 sheet of refrigerated pie crust

 -3/4 pound of ground beef

 -1 medium chopped onion

-5 large eggs

-1 cup of heavy whipping cream

-1/2 cup of 2% milk

-1 teaspoon of hot pepper sauce

-2 teaspoons of prepared mustard

-1/4 teaspoon of pepper

-1/2 teaspoon of salt

-1/2 cup of shredded parmesan cheese

 -2 seeded and chopped plum tomatoes

-1/2 cup of dill pickle relish

-1/2 cup of crumbled cooked bacon


This meal is very tasty. Its ingredients are:

-1 pound of ground beef

-1-3/4 cups of water

-1 tablespoon of prepared mustard

-2/3 cup of barbecue sauce

-2 teaspoons of dried minced onion

-1/2 teaspoon of pepper

-1 cup of shredded cheddar cheese

-2 cups of uncooked instant rice

-1/3 cup of chopped dill pickles

-5 bacon strips, cooked and crumbled


This is also a tasty meal. Its ingredients are:

-2 pounds of ground beef

-2 cans of drained diced tomatoes; it should be 14-1/2 ounces each.

-2 envelops of taco seasoning

-1 cup of water

-1 cup of cooked rice

-2 packages of cornbread/muffin mix, it should be 8-1/2 ounces each.

-1 can of chopped green chilies, it should be 4 ounces

-1 can of whole kernel corn; it should be drained, about 8-3/4 ounces

-1 cup of sour cream

-2 cups of corn chips

-2 cups of shredded Mexican cheese blend or cheddar cheese, it should be divided.

-1 can of sliced ripe olives; it should be drained, about “2-1/4 ounces”


Here are its ingredients:

-1lb of ground beef chuck

-1/3 c. mayonnaise

-kosher salt and pepper

-6 thin slices Swiss cheese

-8 thin slices rye bread

-1 c. caramelized onions

-6 thin slices American cheese


  1. Cut the beef into 4 slim patties, it should be a little bit bigger than slices of bread. Allow the iron skillet to be heated on a medium high level. Add ½ teaspoon of salt, add salt and pepper on the patties and cook each side for 2 minutes. After cooking, put it on a plate.
  2. Clean the skillet then put it back to medium-low heat. Get the bread and the mayonnaise; add the mayonnaise on one side of each of the slice bread. Separate the two bread in the skillet,placing the sides with mayonnaise down. Add 1 ½ slices of swiss cheese over it as well as beef patty, caramelized onions, 1 ½ slices of American cheese, then place the second slice of the bread, but the part with the mayonnaise should be up. Wrap a small skillet in a foil and put it on the sandwiches to compress it and cook until the bread changes to a golden brown color and crisp. Cook each side for 3 minutes.


Its ingredients are:

-2 lb. ground beef chuck

-1/3 c. prepared chile sauce

-2 tsp. finely chopped onion

-2 tsp. spicy brown mustard

-2 tsp. horseradish

-2 tsp. Worcestershire sauce

-1/4 tsp. freshly ground black pepper

-1/2 tsp. kosher salt

-6 pretzel buns

-use lettuce for serving

-use sliced tomato for serving

-use pickles for serving

-use sliced cheddar for serving


-Let the grill be heated to medium heat, then get a large bowl, pour the ground beef, onion, horseradish, chile sauce, Worcestershire sauce, mustard, salt and pepper, mix all of these continuously until it is properly combined.

-Separate the meat into about 6 mounds; form them into 1 wide patties. Grill the meat properly on a medium heat until you are sure it is properly grilled.

-You can now serve on pretzel buns (pretzel bun takes this snack to a whole awesome level) combined with tomato, lettuce and cheddar.


-1 lb. ground beef chuck

-1/4 c. of vegetable oil

-1 large chopped onion,

-2 seeded and chopped medium bell peppers,

-2 cloves of chopped garlic

-1 tablespoon of chili powder

-1/4 teaspoon of ground chipotle chile

-1 can of “14 oz.” fire-roasted diced tomatoes

-1 can of “14 oz” of kidney beans which is rinsed and drained

-1 can of “14 oz.” fat-free refried beans

-2/3 c. of fine to medium-ground cornmeal

-2/3 c. of all-purpose flour

-1 teaspoon of baking powder

-1 large egg

-2/3 c. of milk

-2 thinly sliced  Serrano chiles,

-Garnish with Cilantro

How to prepare:

-Allow the oven to be heated to about 400 degree F.

-in the oven pour 1 tablespoon of oil in the 12 inch skillet and allow it to be heated to medium. Now put the beef and leave it to bake for 3 minutes or bake until you notice it is turning brown. Get a spoon to scoop the beef into a bowl, drain extra fat that may be there. Add the sliced onions and pepper into the skillet, stir and cook for 7 minutes. The next on the list is to add the garlic, chipotle and chili powder, keep stirring  properly and cook for 2 minutes, pour the beef back into the skillet, add the tomatoes, beans and 1/2 teaspoon of salt, cook this until it gets hot or you can cook it for 3 minutes. After this, take it off the heat.

-Get a bowl, pour the cornmeal, flour, baking powder and 1/4 teaspoon salt, and stir all together properly. Get another bowl, add the egg, milk and the 3 tablespoons of oil that is left into the bowl, whisk properly then pour it into the cornmeal stirring gently. Take half of the Serrano chiles fold it into the batter, then pour to the batter, spreading it unto the beef so as to cover it. On the surface, place dots of Serrano on it.

-Ready to bake: you should put the skillet back to the oven, bake it until it becomes thick and solid for about 25 minutes. Take it out of the oven and allow it to cool for 10 minutes. Then you can garnish it with cilantro.

DOUBLY CHEESY MEATBALL BAKE: this meal takes about 15 minutes to prepare and 1 hour 30mins to bake, which brings it to a total of 1 hour 45 minutes. Here are it’s ingredients:

-2 lb. ground lamb or beef chuck (80% lean)

-2 c. packed torn crust less stale of white bread

-1/2 c. crumbled feta cheese

-3 cloves of garlic that is crushed with press

-1/3 c. finely chopped fresh mint, keep more for garnish

-1 tbsp. extra virgin olive oil

-1 finely chopped medium onion,

-1 can “28 oz.” of crushed tomatoes –

-1 c. of lower-sodium beef or chicken broth

-2 tablespoons of fresh oregano leaves

-2 bay of leaves

-1 1/2 c. shredded Mozzarella cheese

How to prepare:

-Heat the oven before you bake, heat it to 375 degree F. You need a large bowl here, put the bread in it and soak it in cold water for 20 minutes. After 20 minutes, squeeze out water from the bread, ensure there is no excess water in it, put it in a bowl.

-In the bowl, add the mint, feta, garlic and 1/2 teaspoon each of salt and pepper, stir well until it is properly mixed together. Now put the lamb, keep mixing, and ensure you mix it perfectly so that all parts can be properly covered. Then carve it into 12 meatballs of 2 inches each.

-You need a cast iron skillet of 12 inch, add oil to the skillet and heat it to high-medium. Put the meatloaf in the oil and cook for 10 minutes, turning both sides at intervals until both sides turn brown. Put the meatloaf in a plate. Drain extra fat away from the frying pan, leaving thin coating. Scratch off the brown part and reduce the oven’s temperature to medium. Add onion to the skillet, stir and cook for about 5 minutes, after cooking for 5 minutes, add the crushed tomatoes, oregano, bay leaves, broth and 1/4 teaspoon of s/alt, keep stirring until it is properly mixed. Keep boiling and then reduce the heat, cook it for 15 minutes and continue stirring. Pour the meatloaf into the tomato sauce and add mozzarella on top of it. Return the skillet back to the oven and bake for 20 minutes. Now increase the oven’s temperature to high and broil for 3 minutes, by then the cheese should have turned brown, then garnish it with mint.


This meal is quiet easy to prepare, which doesn’t take too long to prepare, it has a lot of flavors packed in it. The Mexican ground beef can be used to prepare burritos, tacos or you can just dish it with rice and warm tortillas. This meal is very awesome with ingredients like garlic, onion and tomatoes

-1 Lb Ground Beef

-1/2 cup of white onion chopped

-2 large garlic cloves finely diced

-1/2 teaspoon of salt

-1/2 teaspoon of black pepper

-2 tablespoon of vegetable oil

-2 serrano peppers o 1 jalapeño, which is diced

-3 medium chopped tomatoes of “2-1/2 cups”

-1 cup of cilantro chopped

How to prepare:

-Add salt and pepper to the meat

-Add oil into skillet and heat it, then add the ground beef into the oil and cook for 5 minutes.

-Pour the chopped onion and garlic into it, mix them together and cook for 2 minutes. Pour into the chopped Serrano pepper and then cook for about 3 minutes.

-After cooking, pour it into the tomatoes in the skillet, mix and cover it, which you then cook for 8 minutes. You need to check out later if it is properly seasoned with salt and pepper. When it is properly seasoned, pour it into the chopped cilantro. Put the heat off and leave it to cool for 3 minutes so that the seasonings and flavor can add up properly.


Its ingredients are:

-1 pound ground beef

-2 cups of sliced peeled potatoes

-3/4 cups of finely chopped carrots

-2 cups of finely chopped celery

-1/4 cup finely chopped green pepper

-1/4 cup finely chopped onion

-2 tablespoons butter

-1 cup water

-2 cans of “10-3/4 ounces each” of condensed cream of mushroom soup,that is undiluted

-1 can of “5 ounces” chow mien noodles, it should be divided

-1 cup of shredded cheddar cheese


Ground beef is one thing that you should have in your freezer at all times, it can be used to prepare various meals and One of the most important keto ingredients is the ground beef . The only downside of having the ground beef always is that you will eventually get tired of eating the same kind of meal always. Well, that is why this recipe has been created to come to your rescue. The ground beef has alot of nutritional value from any ketogenic meal. When you need protein and fats, the ground beef is a good option as it also contains nutrients like iron, B vitamins, potassium and magnesium.



-1 medium spaghetti squash

-1 lb ground beef

-4 slices of chopped bacon

-1/2 tsp salt

-2 cloves of minced garlic,

-1/2 teaspoon of pepper

-2 tablespoons of sugar free ketchup

-2 teaspoons of Worcestershire sauce

-6 ounces of shredded Cheddar, it should be about 1 1/2 cups

How to prepare:

– allow the oven to be heated to 400F before baking. Put a baking sheet with parchment paper on a table. Slice the squash in half crosswise and take out the seeds. Place the open part of squash down and bake for about 40 minutes until the squash becomes very soft to be squeezed.

-cook the bacon in a big skillet on medium heat until crisp. Open it up and put it in a paper towel lined plate. Add the ground beef into the same skillet; break the clumps in it with the spoon.

-before the beef gets done, after about 7 minutes, you can then add salt, garlic and pepper. Continue cooking for about 2 or 3 minutes until it is no longer pink.

-add the ketchup and Worcestershire sauce to it. Take out the flesh away from the squash and mix it properly until it is well mixed together with the ground beef. Spread it widely across the bottom of the skillet.

-get the shredded cheddar cheese and sprinkle in the skillet after which you cover it. Reduce the heat of the oven to a low temperature to allow the cheese melt for about 5 minutes. Grab the bacon and sprinkle it  over it. Then the meal is ready.

How to make canned cherry pie filling taste better

How to make canned cherry pie filling taste better

If you know how to make a good cherry pie with the right ingredients, your lunch is covered. Here is one you should try with just a few ingredients. It is quite easy to prepare and takes about 25 minutes to bake. Its ingredients are:

  • Get 1 box of Pillsbury™ refrigerated pie crusts, follow the instructions as seen on the box to soften it.
  • 1 teaspoon of milk
  • 2 cans (21 oz each) cherry pie filling
  • 1 teaspoon sugar

How to make canned cherry pie filling taste better


Be sure to heat the oven to 427 degree F. Check the directions on how to make pie crusts and follow the instructions for two crust pie. Use a 9-inch glass pie plate.

Get a crust-lined plate and Scoop the pie filling into the plate. Add the crust again the second time, seal the edge and flute it. Pour the milk into a bowl, get a brush then use the tip of the brush to scoop the milk on the top of the crust, then sprinkle the sugar. After all that, make slits on the crust on different parts.

Take it into the oven, bake for 15 to 20 minutes, then take it out and cover the edges of the crust with strips of  foil so that the edges won’t be burnt or too brown. Return it back to the oven and bake for 20 to 25 minutes. That is 40 to 45 minutes in total. Leave it to cool off for 1 hour before consumption.

Here are some canned cherry pie fillings recipes

  • Chocolate cherry crepes: this recipe is very easy to prepare. Here the crepes and filling are prepared in advanced; they are assembled together in a place after which the topping is added before the meal is served.

Ingredients are:

– 1 can of cherry pie filling “21 ounces”

-2/3 cup of 2% milk

-1 teaspoon of almond extract

-2 large eggs

-1/4 cup of blanched ground almonds,

-2 tablespoons of melted butter

-1/4 cup of all-purpose flour

The following are ingredients of fillings that will be added:

-1 cup of heavy whipping cream

-3 ounces of semisweet chocolate, which is melted and cooked

-1/4 cup of toasted slivered almonds

  • Cherry Bars: this takes just 20 minutes to prepare. Using staple ingredients and cherry pie filling.

Ingredients are:

-2 cans of cherry pie filling“21 ounces each”

-1 cup of softened butter

-1 teaspoon of salt

-2 cups of sugar

-4 eggs ,make sure they are of room temperature and they should be big

-1 teaspoon of vanilla extract

-1/4 teaspoon of almond extract

-3 cups of all-purpose flour

The following are what you need to prepare the glaze:

-1/2 teaspoon of almond extract

-1/2 teaspoon of vanilla extract

-1 cup of confectioners’ sugar

-2 or 3 tablespoons of whole milk

  • Homemade cherry crisp: here is a very simple to make snack, as the name suggests, it can be made at home and takes a short time to prepare. Its ingredients are:

-1 can of cherry pie filling “21 ounces”

-1 cup of all-purpose flour

-1 teaspoon of lemon juice

-3/4 teaspoon of ground cinnamon

-1/4 teaspoon of ground allspice

-1/4 cup of packed brown sugar

-1/3 cup of cubed cold butter

-1/2 cup of walnuts “chopped”

-Vanilla ice cream

  • Glazed Cherry Coffee Cake: this snack has very crunchy streusel topping and a nice layer of cherries. Usually made for breakfast or used as dessert. It s ingredients are:

– 1 can of cherry pie filling “21 ounces”

       – 1 cup of the all-purpose flour

       -1 package of “regular sized” yellow cake mix, should be divided

       – 2/3 cup of warm water, boiled to (120 degree to 130 degrees)

        -1 package of active dry yeast “1/4 ounces”

        -2 large eggs of room temperature which is lightly beaten

        – 1/3 cup of melted butter

The following are the ingredients you need to prepare the glaze:

-1 cup of confectioners’ sugar

-1 tablespoon of corn syrup

-1 to 2 tablespoons of water

  • Cherry Danish: for this snack, apple pie filling can be used and it will give the same excellent result. Its ingredients are:

-1 can of cherry pie filling “21 ounces”

-4 to 4-1/2 cups of all-purpose flour

-1 package of active dry yeast “1/4 ounce”

-1/4 cup of warm water, ranging from 110 degrees to 115 degrees

-1 cup of warm 2% milk, ranging from 110 degrees to 115 degrees

-3/4 cup of shortening, it should be divided

-1/3 cup of sugar

-3 large eggs at room temperature, it should be divided

-1 teaspoon of salt

-1/4 teaspoon each of ground lemon extract, mace and vanilla extract

The following are the ingredients you need to prepare the glaze

-1-1/2 cups of confectioners’ sugar

-1/2 teaspoon of vanilla extract

-2 to 3 tablespoons of 2% milk

-1/3 cup of almond, it should be chopped.

  • Cherry-Chocolate Pudgy Pie: this pie is usually good when you go camping or you are out of the house having a cookout. Its ingredients are:

-3 tablespoons of cherry pie filling

-2 slices of white bread

-1 tablespoon of chopped almonds

-1 tablespoon of semisweet chocolate chips


  1. To prevent it from getting too brown, you need to get strips of foil ready to serve as shields for the pie crusts. The strips of foil should be positioned on top of the edges of the pastry. While being careful, do not under bake the pie, as you may have a gummy crust if you do.
  2. To have a glazed top crust, add enough cream using the brush to spread it all over the surface. You can add sparkling sugar too, sprinkle on top before you bake. For beautification, get a cookie cutter to cut out splits as it will serve as vents from which steam will be released.
  3. For fillings, you can substitute the cherry pie filling with two cans of apple pie filling.
  4. You need a large foil to be placed on the lower oven rack just so that any juice it produces will fall on the foil.
  5.  The split you cut out as mentioned earlier do not only serve as vents, they also help to give it a pizza-like look. Use a knife or a small cookie cutter.
  6. To achieve well made crimps in your pie crust, get a spoon made of wood, turn it down ways and use the handle to mark out sections that are spaced equally, then use your fingers to pinch the crust that is around the handle.


This pie is a lot of people’s favorite during summer when they have to eat a lot of fresh fruit desserts. It is made with the homemade pie crust, but not strictly this, you can choose to use the frozen cherry if you want to, also made with a little of balsamic vinegar to give it a bit of an orange flavor, fresh or frozen pitted cherries, acid to reduce the sweetness and a buttery crumb topping is added too.


As stated earlier, one can use the fresh cherry or the frozen pie based on individual preference when making the cherry pie. But there is a little difference between these two, the pie made with the frozen cherry gives a mushy consistency while the pie made with fresh cherry on the other hand retains its individual cherries. Here is a tip; when mixing, if you want to use the fresh cherries, add fewer cornstarch to the bowl and bake in the oven for a longer time. When using the frozen cherries, do the exact opposite, which is, add more cornstarch and bake it in the oven for a shorter time.

The ingredients for cherry pie with crumb topping include:

For the Pie Dough;

-2 ½ cups of flour

-1/2 teaspoon of salt

-2 tablespoons of sugar

-8 tablespoons of cold unsalted cubed butter

-8 tablespoons of cold vegetable shortening

-6 to 8 tablespoons of chilled vodka

For the Crumb Topping;

-1/2 cup of flour

-a pinch of salt

-1/2 cup of brown sugar

-1/4 cup of softened butter

-1/4 cup of rolled oats

For the Cherry Filling;

-5 cups of fresh or frozen pitted cherries

-4 tablespoon of corn starch (note: if the cherries are fresh, use half of it)

-2 tablespoon of balsamic vinegar

-2/3 cup of sugar

-1/4 teaspoon salt

How to prepare:

The Dough: get a food processor; pour the flour, the sugar, the salt, the butter and shortening as instructed into the processor. Once you notice the mixture is looking like a coarse crumb, stop.

-the next thing to do is to add the chilled vodka, don’t just pour everything at once, take it one tablespoon at a time until the dough sticks together.

-take the dough out of the processor, make it into oval discs and put it in a plastic wrap. For later use, you can freeze the portion you won’t use for a month. The other part that will be consumed can be refrigerated for 30 minutes.

The Crumb Topping: get a small bowl, pour all the ingredients or the topping in it, mix all properly and create a coarse crumble using a fork. Put this aside.

The Cherry Filling: get another bowl, pour all the ingredients for the cherry filling in it, mix together properly and make sure the cherries are coated without any space revealing them.

Time to bake

-As usual, preheat the oven to 375 degree F

-Take out the refrigerated dough into a plate. Get a chopping board or a flat surface, pour some flour on the Surface and spread it. Put the dough on that floured surface and roll it out to become 1/4 inches thick.

-After rolling out the dough, put the dough unto the flat surface, roll it. Put it in a pie pan unrolled. Press the dough down to the bottom, and up sides of the pan. If you notice excess dough flagging out, trim it off and crimp.

-grab the cherry filling, pour it into the pie crust, after which you sprinkle the crumb topping on it. Put a lined baking sheet beneath the mixture, put it in the oven and bake it for 35-40 minutes.


How to make a Cherry pie filling

The ingredients:

-3 cups of pitted sour cherries “1 1/2 lbs”. You can use another fruit too

-1 cup of sugar “8 oz”, this depends on how sour the fruit is

-1 teaspoon of lemon juice

-2 heaped teaspoons of corn starch. Add water then mix

-Get a pot, pour the fruit in it and add sugar. The fruit you are using will determine the amount of sugar to add to the fruit,  for instance, the peach fruit is sweet naturally, if you are using this fruit, you need less sugar here, but if it is the rhubarb, you definitely need a lot of sugar because it isn’t naturally sweet.

-Get a small bowl, pour your starch in it and mix with enough water, mix it properly then add the cornstarch into the pot before the fruit boils properly to avoid lumpiness.

-Keep stirring with a wooden spoon until it becomes glossy and boils properly. Then take it off the fire.


Ingredients are:

-homemade pie crust: this should be two layers, one up and the other for the bottom.

-4 and 1/2 halved pitted fresh cherries

-2/3 cup of granulated sugar, it should be 135g

-1/4 cup of cornstarch, it should be 28g

-1 tablespoon of lemon juice, it should be 15ml

-1/4 teaspoon of almond extract

-1 teaspoon of pure vanilla extract

-1 tablespoon of cold unsalted butter, it should be 14g, make sure to cut it into small cubes

-1 tablespoon of milk, of about 15ml

-1 large egg

-coarse sugar, this is usually sprinkled on top of the crust. Though some people do not use it.

How to prepare:

-Pour ingredients in a bowl and mix properly

-The dough, fillings and the mixed ingredients should be cold every time. The mixed ingredients should be refrigerated an hour before you bake it. Even the filling should be cold before usage.

-To make the crust, get a flat surface sprinkled with flour, put the cold dough on it and roll out a flat surface with the dough, one that looks like a disc. Keep rolling the disc until you have a circle of 12inches in diameter. Get a 9×2 inches pie pan, and put the dough in it. Use your fingers to kneed it properly to ensure it is smooth in the pan and make sure it covers the whole pan.

-To make the filling: get a large bowl, pour the cherries, sugar, cornstarch, vanilla, lemon juice, almond extract into the bowl one at a time, stir continuously until it is properly mixed. When it is ready, place it in the refrigerator to allow it chill while you preheat the oven.

Preheat the oven to 400 degree F (204 degree C)

-Take the filling out of the refrigerator and Scoop it into the crust in the pan and if there is any juice at the bottom of the bowl, pour it away, do not pour it together with the filling into the crust. Place dots of butter on the top of the filling

-Recall that you have another cold dough disc in the refrigerator, take it out and roll it into a circle of 12inches in diameter. Get a pastry wheel, a knife and a pizza cutter; use it to cut dough into 4 strips making it 2 inches wide. If you are cutting two strips, make it 1 inch wide. Now you have to be creative, make a sequence of connections with the strips carefully over and beneath each strip. Weave the strips firmly and put the edges of the strips into the edges of the inner pie crust, press together to seal. In case there is excess dough, use a knife to trim it off. For beautification, use a fork to crimp the edges.

-the egg wash becomes useful here; use a brush to lightly spread the egg wash over the top of the pie in a minute quantity. Also, sprinkle coarse sugar on it.

-time to bake: of course you need a large baking sheet, put the pie on it and take into the oven, bake it for 20 minutes. Place a crust shield on the edges of the pie to avoid over browning. Do remember that the oven is at 400 degree F, now you have to reduce the temperature to 375 degree F (190 degree C) then bake for another 30-35 minutes.

-do not serve the pie immediately; you should leave it for 3 hours at room temperature so that the fillings can become thick.


-Sunburst cherry blossom pie: this takes 20 minutes to prepare and 60 minutes to cook.

-Chocolate-Cherry Lattice Slab Pie: this takes 60 minutes to prepare and 55 minutes to cook. It can serve about 12 people.

-Midnight blueberry muffin pie: it takes 20 minutes to prepare and 55 minutes to cook. It can serve about 8 people

-Grandma’s secret apple pie: it takes 15 minutes to prepare and 40 minutes to cook, and it can serve 8 people.

Crockpot Chicken and Rice with Canned Soup

Crockpot Chicken and Rice with Canned Soup

Chicken is one of the most common poultry products consumed in any household. You can prepare this in a free way by using a crockpot. The moist interior of this slow cooker helps the meat to cook properly and preserves all its tasty flavours. Crockpot is a good tool when you’re trying to prepare a nice meal for your mates. You should start your chicken crockpot recipe overnight or early in the morning as it takes a long time (between 6 and 10 hours) and produce.

However, if you want to cook the ideal crockpot sauce, you need to bear in mind a few strategies and tips that are really useful. Each appliance has its own feature, and you need to consider it before you use it. This will make your meals turn out to be just as you expected. So, let ‘s talk about these tricks for cooking the perfect chicken crockpot.

Next, do not prepare skinless pieces of chicken in the crockpot. The skin can help to hold the heat and moisture inside the chicken as it is fried. If the skin is removed, the chicken may become dry and rough. Second, leave the ingredients to boil in the pot for the appropriate period of time. Taking the roof off again and again during the process can allow heat and moisture to escape. This sets the cooking time down to around 20-30 minutes. Also, because the crockpot requires a low setting to cook, the lack of heat may affect the cooker.

The temperature at which you hold the dish is of the utmost importance. The setting of the low temperature ranges around 170 to 200 degrees F and the setting of the high temperature ranges from about 300 degrees F. Whenever you cook a crockpot chicken, make sure that the heating level is at least 170 degrees, as at this stage, any unhealthy bacteria in the meat will be destroyed and the dish will be clean for you to consume.

It is best to use parts of the leg and thigh to prepare a chicken crockpot recipe. This portions are inexpensive and very light on some fat. It’s better to serve as fat produces an uncomfortable feeling in the whole matter. You need to understand the importance of layering, too. The layering in the crockpot recipe is the process in which the ingredients are added to the pot. Since the vegetables are longer to cook than the chicken, they should be added first. This is to ensure that the vegetables are fully immersed in the oil, which in turn allows them to cook faster. So, when you make a French chicken stew, first add the vegetables and then the bits of beef.

If you follow all of the tips above when preparing your chicken crockpot dinner, you’ll certainly have a finger licking audience for the same. These meals are very healthy for your diet and can be combined with a variety of side dishes such as fried fish or grilled prawns, etc. If you want to do this for dinner, then add a course of rice with some starters and sugar-free dessert (in case anyone in your family has diabetes) to have a full menu!

Crockpot Chicken and Rice with Canned Soup


This slow cooking recipe is packed with chicken, vegetables and rice. If you brown the chicken and sauté the vegetables the night before, you can make this recipe easily on a weekday morning. Dinner is going to be ready when you return to bed!

1. Heat oil in a large non-stick coated skillet over medium-high pressure. Cook the chicken in the skillet on both sides. Shift to the bottom of the slow cooker, leaving the cooking oil in the pan.

2. Apply the green pepper, celery, cabbage, carrots and garlic to the skillet and sauté over medium-high heat until lightly browned. Puree the tomatoes. Mix the purée of tomatoes with brown sugar, garlic, black pepper, thyme, paprika, Tabasco sauce, Worcestershire sauce and tapioca. Drop the paste over the chicken. During cooking, tapioca will thicken the sauce.

3. Cook over low heat for 6 to 8 hours until the vegetables are tender, the sauce is thick and the chicken is baked at least 74 ° C (165 ° F) (the cooking period can be longer or shorter depending on the strength of the slow cooker).

4. Cook rice in salted water according to instructions.

5. Take the bits of chicken from the slow cooker. Add the rice to the sauce and whisk. Place the chicken breasts on the rice mixture and garnish with fresh parsley.


6 bones-in part of the skinless chicken breast

15 ml (1 tablespoon) Canola oil

250 ml (1 cup) of green bell pepper, diced

250 ml (1 cup) of onion, diced

250 ml (1 cup) of celery, diced

250 ml (1 cup) of carrot, diced

2 cloves of garlic, minced

1 can (798 mL) of dried diced tomatoes

30 ml (2 tablespoons) Brown sugar

Three cloves

1.25 ml (1/4 tsp.) ground black pepper

2.5 ml (1/2 tsp.) of thyme

5 ml (1 teaspoon) of seasoning

1/4 teaspoon (1.25 ml) of spicy pepper sauce

15 ml (1 tablespoon) Worcestershire sauce

60 ml (1/4 cup) of tapioca starch

500 ml (2 cups) of long brown rice

1/2 cup (125 ml) of fresh parsley, minced

Chicken with rice- Slow cooker chicken burrito bowl

The burrito is a typical preparation of Tex-Mex cuisine, and is basically a “piadina” with a filling based on meat, legumes and vegetables, obviously hot and spicy! The burrito-bowl, is nothing more than the filling of the burrito, served in a bowl, as a soup, rather than in a wrap. Mexicans and Texans who will pass through here will forgive me if this recipe itself would not define it as “tex-mex” but, I had no other way of translating the title of the recipe into Italian in an understandable and incisive way!

In any case, this is a recipe that, with a few small adjustments and adaptations, I have already replicated several times, above all because the free-range cockerels, beautiful tough, that my father brings me from our beautiful countryside, require a long cooking or in the pan. pressure (which I don’t have), and browsing the various Pins on Pinterest, this was certainly one of the most easily replicable, adaptable to our taste and not excessively loaded with cream, cheese and company.

For me it is an excellent single dish, rightly spiced and tasty. If you have a slow-cooker (or other food processor on which you can set times and temperatures) try it and tell me what you think! It is also excellent for recycling any leftovers or various jars of expiring legumes.

Ingredients for 4 servings

a skinless, boneless (free-range) chicken breast

an onion

a small can of peeled tomatoes

broth to taste

200g brown rice

1 jar of beans (borlotti, cannellini beans, as you prefer)

1 jar of natural corn (I sometimes replace it with peas)

hot pepper

salt and pepper

cumin (I didn’t put it)

chives, basil or parsley


Place the chopped chicken breast, the peeled tomatoes, the finely chopped onion, the chilli and broth in the slow cooker (or in a saucepan on the smallest stove, at minimum) enough to coat the chicken.

Cook at 95 ° C for 2 to 3 hours. It must not boil. The chicken will become very tender (if you don’t use free-range chicken, you can cook even for a shorter time).

After the cooking time of the chicken, add the legumes and rice (or a mix of legumes and dry cereals), if you need to add more hot broth. Cook for another 30/40 min., Always at low temperature (95 ° C) or in any case the time necessary for the rice and any dried legumes to be well cooked.

In the last minutes of cooking, season with salt, add the oil and aromatic herbs to taste. If it is necessary to raise the cooking temperature to reduce the broth until the desired “broth” is obtained.

Leave to rest for about ten minutes before serving.

Given the very long cooking times, it is a recipe that can be prepared in the afternoon for the evening, or put to cook in the morning while you are at work. The advantage of using the slow cooker instead of the stove lies in the fact that you can safely “forget” about the pot and even leave the house! I bought the slow cooker after my daughter was born, and it was also very useful for preparing food while I was at home to breastfeed and not always free to get up at my leisure to check pots, fires, etc. All the ingredients are added, the timer is set and… bye!

Method 2: Chicken with rice in a slow cooker 

Rice is considered to be one of the best side dishes for chicken. This combination is very harmonious, chicken and rice perfectly complement each other both in taste and composition. And if you cook them together, then the rice is saturated with chicken juice and fat and thanks to this it becomes especially aromatic and tender. Chicken with rice in a slow cooker is a delicious and healthy two-in-one dish that combines the second and the side dish.

Many different flavors of this dish can be given with the help of spices and seasonings with which we rub the chicken and which are then absorbed into the rice during cooking. There are many different spices suitable for chicken, they can be tried both individually and in combination with each other. You can also buy special seasonings for chicken, which are sold in abundance in stores. Do not be afraid to experiment, focusing primarily, of course, on your own taste.

Rice with chicken in a slow cooker, when cooked according to this recipe, turns out to be soft and tender. Try it, you won’t regret it! And please tell us in the comments how you did it!

The recipe for chicken with rice in a slow cooker.

What you need to cook rice with chicken in a slow cooker:

whole chicken or parts thereof, I had 2 chicken legs

1-2 multi cups rice

2-4 multi glasses of water

salt, spices (black pepper, ground garlic, turmeric, etc.)


vegetable oil

How to cook rice with chicken in a slow cooker:

We wash the chicken or legs, rub with salt, mustard and spices.

We spread the chicken legs in a slow cooker, where we have previously poured vegetable oil.

Fry on one side for 15-20 minutes in baking mode.

Turn the chicken over. Fill in the rice, add a little salt and spices and pour in water.

Cooking in “pilaf” mode until the signal. The dish will cook for about an hour, depending on the amount of liquid released. Sometimes I do not wait for the signal and turn it off a little earlier, especially with round grain, it cooks faster.

Rice with chicken in a slow cooker is ready!

You can treat yourself to a delicious lunch. Enjoy your meal!

If you want to cook a less high-calorie dish, then take breast or fillet instead of chicken legs.

Rice with vegetables and chicken in a slow cooker

In summer, when there is such an abundance of young vegetables, you should try to add them even to your usual dishes. Therefore, instead of the usual pilaf, I cook this option with chicken, pepper and green beans. And surprisingly, the child eats it with greater pleasure than pilaf.

Total cooking time – 1 hour 10 minutes

Active cooking time – 0 hours 20 minutes

Cost – Average Cost

Calorie content per 100 g – 89 kcal

Servings Per Container – 5 Servings

How to cook rice with vegetables and chicken


Rice – 250 g dry

Chicken thigh – 500 g without skin and bone

Vegetable oil – 2 tbsp.

Bulb onions – 1 pc.

Carrots – 1 pc.

Sweet red pepper – 2 pcs.

Green beans – 250 g

Parsley – 1 handful (s)

Spices – taste

Salt – taste

Tomato paste – 1.5 tsp


1. For cooking rice with vegetables and chicken, it is advisable to prepare all the ingredients in advance. Finely chop the onion. Peel the carrots and grate them on a co grater. In a multicooker bowl on the “Fry” mode, heat the vegetable oil, add the onions and carrots and cook until the vegetables are tender.

2. Cut chicken thighs without skin and bones into small pieces. This part of the chicken is more juicy than the breast and is therefore more suitable for such dishes. Add to carrots and onions and fry for about 5 minutes, stirring occasionally.

3. Wash the green beans, cut the tails and cut into small pieces 1.5-2 cm long. In off-season, frozen green beans can be used.

4. Peel and chop the red bell pepper. Add to the multicooker bowl with vegetables and chicken.

5. Mix well. Season with salt and spices to taste. I use dry adjika and garlic.

6. Add rice (I use long grain). Dissolve tomato paste in water. Fill with water so that it covers the rice on a finger. To make the process go faster and so that the bowl does not experience a temperature drop, it is better to pour hot water into the bowl. Switch on the Pilaf program and cook for 30 minutes. You need to take into account one point, if you like rice more dry and crumbly, then the liquid should barely cover the rice. My child likes it when such rice looks more like porridge, so I add water about 2 fingers and cook for the last 5-7 minutes with the lid open.

7. At the end of cooking, add chopped parsley, stir and cook for a few more minutes.

8. Serve rice with vegetables and chicken immediately after cooking.

Meatloaf Recipe Best thing Ever Ate

Meatloaf Recipe Best thing Ever Ate

Do you have a hard time thinking about the right recipe to cook for your family? The Meatloaf recipe is very basic. If you’re going to have meatloaf at home one night a week, you don’t need to drive all over town, and the cost is very fair. In most cases, you should cook it ahead of time, and then stick it in the oven when you get home from work. The traditional meatloaf is a family staple for a long time. Not only is it a good option for leftovers, but it’s pretty cheap as well as being so easy to cook.

Meatloaf recipes are ideal for frying or serving in crockpots. Crockpot cooking is very simple and inexpensive for working people who want to get a hot meal on their way home from work. In fact, the recipes cooked in crockpots taste much better and more tender than frying.

This recipe is perfect for any meal of the day because it’s easy to prepare. You should also prepare this tasty meat recipe for special events such as a large family dinner at home. Simply put a few extra seasonings in the mixture to add a twist to the normal flavor of the sauce. The meat loaf can be eaten with fresh steamed rice , pasta or toast. Expect the entire family’s absolute joy with a taste of this meaty treat.

I use ground beef to make my meatloaf recipe simple. Most chefs use a variation of ground beef, ground pork or ground veal. Few people have the sausage in their mixture. If you choose a combination of meats, substitute 1/2 to 3/4 pounds of bacon, veal or sausage for 1 pound of beef. Using seasoned Italian style bread crumbs season the meatloaf, making this recipe simple and fast to cook.

For a busy chef who wants to keep things simple, or a beginner chef who needs some guidance, here’s a Fast Meatloaf Recipe. Follow the step-by instructions to make next Monday a great meat loaf.

Meatloaf Recipe Best thing Ever Ate


1/2 Cup sliced onion

1/3 Cup Cup Milk

1/4 of Cup Bread Crumbs

1 Egg, tossed

1 Tablespoon of Worcestershire Sauce    

3 Spoonfuls of Brown Sugar (topping)

3/4 Catsup Cup (To Top)

Step by step guide:

• Set the oven to 350o to preheat for baking.

• Get a mixing bowl medium to large and place the ground beef in the bowl.

Using a large knife, slice one small onion or about half of a large onion. After slicing the onion, chop the rings into small pieces about 1⁄4 to 1⁄2 inches long. When the onion is chopped, measure 1⁄2 cup and put it in the bowl with the meat.

• Measure out 1/3 Cup Milk, 1⁄4 Cup Bread Crumbs and 1 Tablespoon Worcestershire Sauce and put them in the bowl with the meat.

• Break an egg into a small bowl, beat it with a wire whisk (or a fork) until the yolk and the white are blended together. Pour the egg with the meat into the bowl.

Now the fun part-use your hands to mix together all the ingredients to create a loaf. It can fit well together, which looks like a little loaf of bread. If it does not hold together, add a little more crumbs of bread, but go sparingly, for too many crumbs of bread will make it too dry. Put the loaf in a saucepan (these saucepans are often used to make bread).

• In a small bowl, mix 3 spoonfuls of Brown Sugar and 3⁄4 Cup Catsup. Mix them with a wire whisk (or a fork) until the paste is smooth and you can’t see the Brown Sugar any more. Spread this blend over the loaf you’ve built above.

• Place in oven and bake at 350oC for 45 minutes.

• When it is cooked, remove from the oven and let it set for about 5 minutes, then drain any excess juice from the pan before removing the meatloaf.

These simple meatloaf recipes will surely entice anyone to eat. Try making these dishes now and enjoy the amazing taste of each.

Middle Eastern Meatloaf with Red Curry Paste

If you’re talking about good old school comfort meals, meatloaf has to be next to top of the list. Not only is it fast and simple to make, it can also be very cheap and made from ingredients that you already have in your kitchen.The options for the recipes are infinite. What you need is ground meat such as beef , lamb, or pork and a strong imagination, and you and your family will make an simple dinner.


500 g of minced lamb

50 g of bulgur

300 g of soba noodles

1 red onion (sliced)

2 cm of ginger (grated)

1 red chili (chopped)

1 bouquet of coriander (chopped)

Two spring onions (in rings)

2 tablespoons of red curry paste

400 ml of coconut milk

Salt and pepper

Method of preparation

1. Preheat the oven to 180 degrees C. 

2. Boil the bulgur in salted water in accordance with the package instructions. 

3. Cook the soba noodles in compliance with the product instructions. Let it cool and drain.

4. Mix the minced meat with the boiled bulgur, then finely chopped red onion, the grated ginger and the chili pepper. Season to taste with coriander, pepper and salt.

Form a meatloaf and place it on a parchment-lined baking sheet. Bake in the oven for about 35 minutes until golden brown.

In the meantime, make the sauce. Heat the curry paste with the coconut milk. Season with salt, pepper and lime juice to blend. Finish with a healthy cilantro.

5. Serve the meatloaf in the curry sauce of coconut and finish with fresh cilantro and chili. Serve with the soba noodles and the spring onion.

Meatloaf in Dough Crust with Apples

The meatloaf is a versatile dish; you can use a variety of meat types, various binders such as breadcrumbs, oats, or cereals, and make whatever variation you like while cooking. example, to make your meat loaf more nutritious, you can add a dose of finely chopped or shredded vegetables. This is a dish, with so many different variants, that people never get bored of making or eating.


800 g of minced meat (mixed)

Two rolls of puff pastry (ready-made)

One apple

50 g of raisins

1 shallot shallot

2 tablespoons of parsley leaf (chopped)

1 calvados shot with a glass

1 egg, 1 egg

One egg yolk

50 g of bread crumbs

Method for preparation

1 Preheat the oven until 180 C. Peel the apple, cut it into pieces and soak them along with the raisins in the calvados.

Chop the shallot and peel. Mix the apple cubes in the minced meat with the raisins, the parsley, and the chopped shallot. Apply the breadcrumbs and eggs, and blend well.

3 Form the meat into a meatloaf, wrap it in a puff pastry and put it on a baking tray lined with baking paper, seam down. Beat the yolk of the egg and add it to the dough. Place them 35 to 40 minutes in the preheated oven.

Meatloaf with Paprika

Meatloaf is an American meat dish which is very popular. A meatloaf is better served when fried or grilled, in order to enjoy the better meatloaf recipe comparable to a Belgian, Dutch and German treat. The challenge for home cooking is finding the right meatloaf to enjoy at home. Local restaurants also often have their own meatloaf recipes which they often market as the best meatloaf in town.

Often people have the impression that a meatloaf is just a large and hard lump of pork meat that doesn’t look appetizing and isn’t even safe. In fact, a meatloaf can be served with lower fat, lower carbs, and healthier meatloaf recipes like turkey meatloaf, grounded and wrapped in bacon, can be enjoyed. The regular recipe for meatloaf has oatmeal which is always the favorite.

Here is a recipe which best presents the steps to make a meatloaf. The recipe also contains several essential ingredients to improve the aroma and taste to enjoy the best recipe for meatloaf.


1 red pepper

70 g tomato paste (can)

1 medium egg

450 g half-and-half chopped

150 g breadcrumbs (packet)

1 clove of garlic

Preparation method

Preheat the oven to 180 ° C. Line baking tray with parchment paper.

Finely chop the bell pepper. Using a hand blender, puree paprika with a can of tomato paste. Add egg and mix it in. Mix in the minced meat half-and-half. Add the breadcrumbs, press the garlic on top and knead through the minced meat. Add a lot of pepper and salt.

Place minced meat in the form of a loaf on the baking tray and bake for about 40 minutes. Take out of the oven, drain the fat and let it cool down. Serve in slices.

Meatloaf with Cheese Filling

Meatloaf has a long tradition of being easy to prepare. Favorite meatloaf recipes have been handed down for generations. Still, a lot of people think that making meatloaf is throwing together some ground beef and bread crumbs. Well, it is, but it’s a lot more than that, too.

Today’s meatloaf is still simple to make, but the ingredients used to make it can vary from mild to spicy. Boring meatloaf is a thing of the past, and you can add different mixtures of ingredients to produce bold and hearty flavours. These flavors are easy to achieve with the ingredients that you already have in your kitchen. And, if you need to go to the store to buy the ingredients, they ‘re easy to find.

Take, for example, our cheese-filling meatloaf recipe. It’s a great recipe for meatloaf, because it uses hearty steak sauce instead of traditional ketchup. This creates a deeper, richer flavor automatically. The addition of onion and green pepper adds to the taste and texture. Of course, you can always add a touch of your own, but all in all, this recipe is probably one that you’ll use a lot.


600 g mixed minced meat

200 g mozzarella

1 onion

100 g oatmeal

1 egg

2 tbsp parsley (chopped)

400 g baby potatoes

500 g beans

2 tsp capers

7 sprigs of rosemary (to taste)

pepper and salt

Preparation method

1 Preheat the oven to 200 ° C. Drain the mozzarella well and cut into slices. Mix the minced meat with the egg, oatmeal, parsley and salt and pepper. Use it to form 2 flat meatloafs.

2 Place 1 bread roll on a baking tray lined with parchment paper. Divide the mozzarella over it, put the second meatloaf on top and press the sides well, especially. Make one thick meatloaf.

3 Rinse and halve the potatoes, place them on the baking tin with the meatloaf, sprinkle with the fresh rosemary. Peel and cut the onion into rings, stew them until translucent in a little butter and spread them over

the meatloaf.

4 Drizzle with olive oil and coarse sea salt and place in the preheated oven for 45 minutes. Stir the potatoes regularly.

5 Clean the beans and blanch them in lightly salted water for a few minutes, then drain and let them pan under ice-cold water. Add the capers. Serve the bean salad with the meatloaf and baby potatoes.

Italian Meatloaf with Pesto Puree

When you’ve only got a few minutes to cook dinner and you don’t want to eat preservative pre-cooked meals, having a traditional Italian meatloaf with pesto puree is a great choice for a quick easy dinner meal.


500 gr mixed minced meat

1 clove of garlic, pressed

1 tbsp dried Italian herbs (oregano, thyme, rosemary, basil, …)

50 gr sun-dried tomatoes, in pieces

3 tbsp grated Parmesan cheese

1 egg

4 tbsp chapelure (breadcrumbs)

1 kg potatoes

100 gr green pesto

1 dash of milk

100 gr arugula

100 gr cherry tomatoes

1 tbsp roasted pine nuts

pepper – salt

olive oil

Preparation method

-Mix the minced meat with the garlic, the Italian herbs, the sundried tomatoes, the grated Parmesan cheese, the egg and the chapelure. Shape the minced meat into a bun with your hands and place it in an oven dish. Place the meatloaf in a preheated 200 degree oven for 45 minutes.

Meanwhile, make the mash. Peel the potatoes, cut them into small cubes and cook them in salted water until tender. Drain the potatoes, mash them and mix in the pesto puree, a dash of milk, a pinch of pepper and a pinch of salt.

-Cut the cherry tomatoes into quarters and mix with the arugula. Drizzle with olive oil.


Slice the meatloaf. Place a few slices on each plate and add a spoonful of pesto puree. Serve with the arugula salad and finish with toasted pine nuts.

Southern Meatloaf Recipe

When it comes to making a delicious meatloaf, it all comes down to the kinds of spices and other things that are added to give it some great flavor. This is a standard recipe for meatloaf that includes common food items such as: ketchup, tomato juice, onion and mustard. A lot of meatloaf recipes have a glaze topping. This one has a plain brown sugar glaze in it.


800 g of mixed minced meat or lamb mince

50 g of pine nuts 50 g


100 g of dried apricots

100 g of bread (or breadcrumbs)

2 tablespoons of olive oil

125 g of tomato coulis

1 tsp of mustard

1 tsp of Worcestershire sauce

1 tsp baby

1 tbsp of parsley (fresh)

1 tbsp of parsley (fresh)

1 tsp of dried oregano

1 tsp of dried tarragon

1 tsp cumin seed (ground)

1 tsp of coriander seed (ground)




1 Preheat the oven to 220 degrees Celsius.

2 In a non-stick pan, toast the pine nuts until golden brown, without any fat. Mix it with the pistachio and chop it coarsely.

Cut the apricots in strips. Cut the crusts off the bread and mix with half the olive oil, the herbs and the spices.

4 Mix the meat with the nuts and the bread. Add the abricots, the tomato sauce, the mustard and the honey. Knead well. Season with Worcestershire sauce, add salt and pepper if desired.

5 Grease the rectangular cake tin with the remaining olive oil. Put the mixture into it. Bake for 45 minutes at the middle of the oven.

Chicken Meatloaf with Baked Salsify and Sweet Potato


800 g of minced chicken

Four spring onions

One onion

150 g of sun-dried tomatoes in oil

2 tablespoon pickles

Two eggs

Newly ground pepper  

A bit of sea Salt  

Freshly ground nutmeg

A pinch of cayenne pepper

Just a few sprigs of curly parsley

The Butter Knob

In order to salsify:

One pack of salsify  

100 ml of vinegar

Few Tbsp of olive oil

Newly ground pepper

A bit of sea Salt

200 ml of chicken stock

For sweet potatoes:

Four sweet potatoes

One spring onion

1 red onion

A couple of tablespoons of sour cream and

Just a few sprigs of curly parsley

Newly ground pepper

A bit of Fleur de sel

Method of preparation

Preheat the oven to a temperature of 190C.

-Carefully wash the spring onion, pat dry and chop finely.

-Peel the onion and chop finely.

Cut into pieces the sun-dried tomatoes and gherkins.

-Chop up the parsley.

-Mix with your hands all the ingredients for the meat loaf and season well.

-Grease the baking dish with butter, make a shape of bun with your hands and place it in the baking dish. Put it in the oven for about 40 minutes.

Prepare for salsify:

-Use kitchen gloves or dip your hands in the water of the vinegar before preparing the salsify. Peel the salsify until all the black tips are gone and tip it off. Cut them into three equal pieces and put the vinegar (or lemon) in the water.

-Heat a couple of tablespoons of olive oil in a pan.

-Remove and rinse the salsify.

-Make sure to brown on high heat, season with salt and pepper and deglaze with the stock.

-Reduce heat and keep on cooking at low heat.

Prepare the sweet potatoes:

-Put the sweet potatoes thoroughly and steam until cooked. The time of steaming depends on the size and weight of the sweet potatoes.

Cut them open all the time and scoop in a spoonful of sour cream.

-Carefully wash the parsley and spring onion and chop finely. Peel and chop the red onion finely.


-Remove the meat loaf from the oven and cut it into thick slices with a bread knife.

-Finish the sweet potato with the parsley and onion flakes and serve with the fried sauce.

How to Grow Beard on Cheeks Naturally at Home

How to Grow Beard on Cheeks Naturally at Home

A beautiful beard growth needs time. But even if it takes a little longer: with the right strategy and a little practice, you can get the most out of your beard.


Your beard grows between 0.3 to 0.4 millimeters a day-just like the hair on your head. How many hairs sprout from the skin of the face and in which areas, on the other side, are very individual: the length and width of the beard depends largely on age and the hereditary predisposition.

What’s the length of a 3-day beard?

Currently, the three days only act as a tough time reference. It all depends on the length of the hair: for a standard 3-day beard, the hair is more than 0.5 and less than 5 millimeters long. The skin beneath the stubble is always easily noticeable, as opposed to the full beard. Small downer for light hair types: a blond beard typically needs a little longer than a dark one for a casual 3-day result.

How long would it take to have a full beard?

One talks with a full beard of one centimeter of hair length, that is, around a month back. You require between three or four months of patience, depending on the size of the mustache, or grow the mustache to two inches. However, with the classic full beard, the smooth look is perhaps more critical than the length.

Are you dealing with places that are bare or partially overgrown? With a good lifestyle, you can make your beard grow stronger and thicker.


What’s not there can always be: while some men have a full beard for walk at a young age, some have thin or patchy facial hair in their genetic makeup. Small consolation: Beard growth also takes a long time until puberty. With a little bit of luck, persistence and proper treatment, the beard will become a well-shaped eye catcher even at an advanced age.


You ask yourself, how do you make the beard grow faster? Bad news: you can hardly control the pace at which your beard are rising. The Good: There are a few forms and methods to make the beard fuller and smoother.


Timing the razor is, of course, the most critical step-but just the first. And for a beard with a well-groomed appearance, you need not only endurance, but also form steps.

How am I going to grow a full beard?

Yeah, to have a good beard, first of all, you can keep your hands off the razor-but sometimes it’s not as straightforward as it seems. With the following guides, you will be prepared for the most important challenges:

Challenge 1: Stay out of itching

What itches like mad is not your mustache, nor the skin beneath that is irritated. If you itch, you can just place extra pressure on them and, in the worst case, permanently hurt the roots of your hair.

Instead, you can concentrate on grooming: a moisturizer tends to control the inflammation until the skin gets accustomed to the beard. Then the scratching goes out on its own. Stop the temptation to trim your beard!

Challenge 2: Regulation of overgrowth

Your hair grows vigorously, but sadly just in places? In order for the beard to grow uniformly, you can shave long hair frequently with a trimmer. Each hair has its own growth pattern, but often it takes time for all of them to be of the same length.

Exceptionally, you should use a razor for fine contours on your cheeks and legs. So even in the rugged development stages, you look well groomed.


Have you mastered the process of growth? Oh, welcome! It’s time for your beard to hit its full potential. You do need a few things for great care-but a little time in the bathroom on a daily basis.

How to grow a beard? IN 5 Optimal WAY

Phase 1: Wash

Dust, lint, crumbs: the beard is a gathering point for all sorts of waste. You should wash it with a beard shampoo every day. Be sure that you really have the skin beneath-the less trouble you have with scratching and Co.

Phase 2: Combs

Although you can better untangle your full beard with a comb, natural hair brushes are perfect for short beards: they scatter the sebum out to the tips of the beard. This nourishes and retains a perfect shine.

Phase three: Trimming

Depending on the length and development of your hair, you can trim your beard to length once or twice a week. That makes it look beautiful and strong. You should use a wet razor to clean the contours. It’s much more effective with a straight razor or a plain. After shaving, the after-shave soothes the skin in the neck and cheek region.

Phase 4: Sustain

Unruly, brittle hair and oil on the skin. To do this, add a few drops in your hands and rub them in your beard and beneath your face. Is the oil too greasy for you? Your skin and hair can benefit from moisturizing cream, oil, or balm.

Phase 5: Styling

It doesn’t matter whether you want to groom your beard or build accents: there’s no limit to your imagination with beard wax. Only steam up a little wax between your fingertips and curl all it takes!

How to Grow Beard on Cheeks Naturally at Home

Below, we’ll show you different natural products to grow a beard without the need for chemicals

How to grow your beard

You must stop shaving, of course, and don’t do it again until the beard has landed, follow these tips:

1. Use a specific brush to undo the tangles.

2. When you shower, apply a fabric softener so that it’s not that hard.

3. Apply oil to the beard. It is quite useful to avoid flaking of the skin and helps to soften the beard during the first stage of growth.

4. When you start trimming to shape your beard, do not trim too close to your chin, let the beard grow and form a good base before you sculpt. It’s also important that if you’re very young, you give your body more time, because the speed of growth increases with age. If it finally turns out that your beard is scarce or does not grow properly, you ‘re going to have to start thinking about pulling out remedies.

Products for growing the beard

Beard growth depends largely on genetics, and there are no miracles, but it is always possible to give a hand to nature, with a good diet, regular exercise and a healthy lifestyle, including proper stress management, which dries out the skin and contributes to hair loss, as well as some very basic products.

The advantage of natural products over chemicals is that they can be combined and applied repeatedly if they do not work for the first time, and usually do not have any side effects. Instead, avoid chemicals that are intended to stimulate hair growth, as in most cases, facial hair is not tested.

Include biotin products in the diet

Vitamins B7, B8 and H (called biotins) can be incorporated into the diet through vitamin supplements or by consuming foods rich in them (egg yolk, meat , milk, beer …) and helping to increase hair growth, so consuming this type of food can help facial hair develop more and better.

Tomato masks

Tomato is a very potent nutrient. It must be used as a mask to apply it to the beard.

Choose a few ripe tomatoes and mash them, either with a blender or by hand.

Do not remove any seeds.

Apply the juice to the beard, trying to cover the entire area.

Massage in a circle.

Let it work for about half an hour.

Rinse with plenty of hot water.

Castor Petroleum

Castor oil can help make the beard grow stronger and more abundant because, on the one hand, it resolves and prevents skin lesions that may affect hair growth, but on the other hand, its omega-3 fatty acids help to strengthen and repair it.

It should be applied at night, so that it works without interruption for a few hours. It is important to massage well to allow the castor oil to penetrate the pores and cover the entire beard and rinse with fresh water in the morning.

Mamey bone oil and other essential oil

The mamey is the fruit of the Central American tree, and its stone is very rich in vitamins, fatty acids and minerals, so the oil extracted from it has a nutritious and moisturizing effect. To help make your hair grow, mamey bone oil should be applied in the same way as castor oil, on clean and dry skin, preferably at night, and rinsed in the morning.

Other oils with similar effects include jojoba oil, eucalyptus oil, grape seed oil and almond oil.

The Rosemary Lotion

Rosemary is a plant with multiple antiseptic and medicinal properties that can help the hair grow faster and stronger. There are several possible preparations for this purpose that can be used in the form of a mask.

Rosemary and honey: this is a hot infusion of rosemary, cinnamon, a clove of garlic and a spoonful of olive oil, to which a little honey is added after it is removed from the heat. It is applied when it’s cooled down and only for thirty minutes. You can also add onion that activates the circulation of the blood.

Rosemary and coconut oil: this is the easiest to prepare, as it is enough to mix a little coconut oil with fresh rosemary or rosemary essential oil. Apply with a massage and leave to act for about 20 minutes before rinsing.

Lotion of Lemon and Cinnamon

The presence of alpha-hydroxy acids makes the lemon an important aid for hair growth. The juice of the lemon, combined with a teaspoon of cinnamon and applied in circular motions to the beard with a brush, will help the beard grow.

Eat foods that improve your testosterone

The cause of poor beard growth may be genetic, since a deficiency of testosterone or an excess of estrogen may contribute to a loss of facial hair. If this is our issue, as we have seen in another post, how to increase testosterone by natural products and home remedies, such as the exercise and eating of certain foods , especially leafy vegetables, such as cabbage, lettuce, endive, etc.

Beard Care and Maintenance

After the initial four-week period of no shaving, the hairs should be long enough to give you visible facial hair .

From this moment on it is therefore important to take good care of and maintain your beard hair.

To take good care of your beard, you need to invest in a number of essential tools .

If you choose not to go to the barber but to trim yourself then you need a decent trimmer + the necessary tutorials on YouTube to learn how to use the device.

Beard oil and beard shampoo are important to make trimming easier and to keep the skin under your beard healthy.

In addition, you will notice that your beard absorbs more dirt than the Swiffer in the closet, so keeping your beard clean is an absolute necessity.

Below you can read briefly how you can maintain and care for your beard. You can read detailed information in the specific guides.

Beard comb

The difference between the men with beard now and those of a time ago is the difference in hygiene. In earlyâh, beards were usually grown alone and not further combed or maintained, resulting in a negative association.

Fortunately, the range of beard care products for the beard today is more than enough, so that you have no excuse to walk in like a …

One of the most important products is a beard comb. So no ordinary comb in which the teeth are too close together! It is also good to know that it is best to comb your beard after using a moist cream or beard oil .

In this way, the hairs break less quickly. In addition, there is a noticeable difference in how easily you can style your beard by combing.

One of the most important things to remember when growing a beard is not to comb your hair while the hair is still wet . This results in loss of your hair, which can cause spots.

Beard trimming

Beard hairs grow better once you trim them regularly. By trimming the dead ends you get a fine beard that is easier to maintain and that looks natural.

Depending on the speed at which your hair is growing, we recommend trimming your beard at least every two weeks with a decent beard trimmer. And if you can’t manage it yourself, then at a barber.


If you experience itching, it can help to moisturize your skin with a natural beard oil. This is only temporary, because your skin adapts to your new beard growth and eventually the itching will stop on its own.

If you really still suffer from it, you could try extra thick baby oil (note: your hair will also get a shine boost). The itching phase lasts for up to 3-4 weeks.

Beard rose

Beard rose (flakes) is caused by a micro-organism called Malassezia, which is nourished by the body’s natural oil (sebum).

When this happens, the cell production in the underlying skin will be stimulated and too many skin cells will eventually result in the white flakes.

You can combat this by exolishing with, for example, a beard brush or a mild scrub. Although beard rose is temporarily no longer visible, there is a chance that it will return.

Accelerate beard growth through a balanced diet

Below again quickly the most obvious sources for minerals and vitamins. If you want to delve into this.

Foods that help you grow a beard:


White chicken fillet




Cottage cheese

Nuts (good fats)



Cashew nuts

Sunflower seeds







Vegetables (high iron content)




Growing a healthy beard

This is the most detailed and thorough beard growth guide you can read at the moment.

You’ll find the latest tips on how to stimulate beard growth and get inspired by the best beard design guide .

We recommend that you read this guide carefully so that you can launch the perfect growing season for your latest, favorite beard style.

Decision Moment

Dedication and appointment with yourself

Accelerate the growth of the beard

Handy Beard Products

Ebooks and inspiration

Frequently asked questions about the growth of beard


Decision Moment

Beard is the figurehead of masculinity, and there is a clear correlation of dominance in certain parts of the nation. Whatever the cause, there will definitely be a moment in your life when you plan to grow a beard.

You might be thinking about what you look like with a beard, or you might want something new for once.

But if the end result is to be a beautiful beard, it’s not just a matter of watching your facial hair grow for a couple of months and hoping it’ll work out all right.

In fact , a good beard takes a variety of essential steps and, of course, a lot of patience. Unfortunately, there is no certainty that the perfect, rugged beard you have in mind will finally suit your face and character.

We’ve put this guide together for you to at least get you started. In this guide, you’ll read more about the easiest way to grow a beard, and you’ll also read scientifically validated tips and nutrients that will help you grow your beard more rapidly in a natural way.

We’ll give you helpful insights on the growth process that will help you reach your beard goals. If you haven’t tried to grow a beard before, we strongly suggest that you read these tips and suggestions.

To make the trip to these magnificent moons a bit more bearable, we’ve also put together a guide full of inspiration for you to look at the bottom of this page.

If you’ve found a beard that you think suits you best take the pictures with you to your barber for reference, should you have your beard trimmed during the growing process at a barbershop.

Growing a beard: dedication and understanding with yourself

Growing a beard requires a considerable degree of effort. In reality, this trip is a test of your character and a means of self-discovery for certain people.

It’s not easy to do, but at the end of the day, the pay-off is great and gives you a positive feeling.

The reason many men have trouble developing a beard is that they give up at a time when success is not yet noticeable.

The day comes when you can’t keep away from your beard because of scratching, sore eyes, and bald spots.

Unfortunately, this irritating side effect is enough for a lot of men to stop and shave too fast. If you’ve made a decision already, and you want to make it 100%, it will help you find motivation to keep the overall target in mind.

What also works is to set a start date for a certain number of weeks in which you have an appointment not to shave by yourself, regardless of the frustration or remarks of your immediate surroundings.

Why are you growing a beard?

To ask the question differently: why not grow a beard? Although stubble and clean-shaven faces are ‘the norm’, these days, ‘s fine to grow a beard, regardless of your occupation or history.

In that way, the decision to grow a beard is easy to make. But it’s just as easy to go against yourself and try to shave again-and I ‘m sure it’s going to happen a lot of times before you make a serious decision to do it.

The most famous explanations for growing a beard are:

Look older

To get rid of baby face

because it suits your personality

To shave less Women considers this attractive

When you shave, can your beard grow faster?

No, no. Daily grooming does not affect the growth rate of the beard.

It doesn’t make the hair smoother, longer or tougher, either. The explanation many men think this is that most men start shaving in puberty.

It is also during this period that hair growth accelerates due to increases in hormone levels, but it has nothing to do with shaving.

The hair follicles are not caused by a razor or something like that.

What is the growth speed of the beard?

The hair growth speed is around 1.5 centimeters per month. This varies by person, but the difference in speed will be marginal. Beard development tends to be higher in some males than in others.