recipes

The Famous KFC Coleslaw Recipe😋🔥

Ingredients:

1/2 cup mayonnaise

1/3 cup sugar

1/4 cup milk

1/4 cup buttermilk

2 1/2 tablespoons lemon juice

1 1/2 tablespoons white vinegar

1/2 teaspoon salt

1/8 teaspoon pepper

8 cups finely chopped cabbage (approx. 1 head)

1/4 cup shredded carrot (1 medium carrot)

2 tablespoons minced onion

How to Make It:

-Be sure cabbage and carrots are chopped into very fine pieces (a little bigger than rice)

-Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth

-Add cabbage, carrots, and onions. Mix well.

-Cover and refrigerate for at least 2 hours, if you let it sit over night it’s even better.

Mongolian Ground Beef

INGREDIENTS

• 1 lb ground beef
  
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup tamari or soy sauce
• 1/4 cup beef broth
• 2 teaspoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1-inch piece ginger, grated
• 4 cloves garlic, minced
• 3-4 green onions, sliced
• White rice, for serving

Brown the beef. Add garlic and grated ginger. Let cook a few min. Stir inthe liquids and cook until thick. Add green onions and serve over rice or noodles.

PAULA DEEN'S 5 MINUTE FUDGE

INGREDIENTS

1 2⁄3 cups white sugar

2⁄3 cup evaporated milk

1 tablespoon unsalted butter

1⁄2 teaspoon salt

1 (6 ounce) package milk chocolate chips

16 large marshmallows

1 teaspoon pure vanilla extract

1 cup chopped nuts

DIRECTIONS

Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.

Add in chocolate chips; cook until melted.

Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.

Pour into a 8-inch pan. Cool cut into squares.

 KFC Coleslaw Copycat!

Ingredients

• 3 tablespoons vegetable oil

• 3 teaspoons apple cider vinegar

• 1/2 cup sugar

• 1/4 cup onion, very finely chopped

• 1/2 teaspoon celery salt

• 1 cup Miracle Whip™

• 8 cups cabbage, finely chopped

• 2 medium carrots, shredded

Directions

Step 1

In a medium bowl, combine the oil, vinegar, and sugar.

Step 2

Add the onions and celery salt to the oil mixture.

Step 3

Stir the Miracle Whip into the onion mixture.

Step 4

In a large bowl, place the cabbage and carrots.

Step 5

Pour the dressing over the cabbage mixture and stir well.

Step 6

Cover and refrigerate for at least 3 hours and up to overnight.

Step 7

Serve.

Amish Pasta Salad

INGREDIENTS

• 1 (16 oz) package medium shell pasta
• 3 tablespoons sweet pickle relish, drained
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery seed
• 1 1/2 cups mayonnaise
• 1/2 cup sour cream
• 1/4 cup granulated sugar
• 3 tablespoons yellow mustard
• 2 teaspoons apple cider vinegar
• 5 hard-boiled eggs, chopped
• 3 stalks celery, chopped
• 1/2 small sweet onion, chopped
• 1 (2 oz) jar pimentos, drained
• 1 green bell pepper, chopped
• Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. Cook pasta according to package directions. Rinse and drain well.
2. In a large bowl, whisk together the relish, garlic powder, celery seed, mayonnaise, sour cream, sugar, mustard, and apple cider vinegar.
3. Add the pasta, eggs, celery, onion, pimentos and bell pepper and stir to combine. Season to taste with salt and pepper and chill until ready to serve. Enjoy

Amish Breakfast Casserole actually does hail from Amish country and is hearty enough to keep you fueled for the rest of the day. Three kinds of cheese make this casserole the cheesiest, creamiest, and most satisfying breakfast you could ask for. Add in salty, fatty bacon, fluffy eggs, and crispy hash browns, and Amish Breakfast Casserole becomes a dish that will get you excited for whatever the day has in store for you. Go ahead and slice into this country-style breakfast beauty.

Ingredients

• 1 pound bacon, diced

• 1 medium sweet onion, chopped

• 6 large eggs, lightly beaten

• 4 cups frozen shredded hash brown potatoes, thawed

• 2 cups cheddar cheese, shredded

• 1 1/2 cups cottage cheese

• 1 1/4 cups Swiss cheese, shredded

Directions

Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease a 9x13-inch baking dish.

Step 3

In a large skillet, cook the bacon and onion until the bacon is crisp.

Step 4

In a large bowl, combine the eggs, hash browns, cheddar cheese, cottage cheese, and Swiss cheese.

Step 5

Stir in the bacon and onion mixture.

Step 6

Pour the mixture into the baking dish.

Step 7

Bake, uncovered, until a knife inserted into the center comes out clean, about 35-40 minutes.

Step 8

Remove the casserole from the oven and let it cool for 10 minutes. Serve!

Roasted Cauliflower White Cheddar Soup

Ingredients

6 1/2 cups (22.88 oz) cauliflower cored and chopped into small, bite size pieces

1 cup (3.52 oz) finely chopped green spring onion

4 oz shredded sharp white cheddar cheese, shredded

6 oz low fat plain greek yogurt

1 Tbsp olive oil

2 tsp olive oil

1.5 tbsp almond flour

¼ tsp salt

1/4 tsp freshly ground black pepper

1 (14 oz) can low-sodium chicken broth

1 tbsp chopped fresh

¼ tsp dried thyme

1 tsp dried bay leaf

1 pkt Stevia or Splenda

1 tbsp finely grated parmesan cheese

Directions:

Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake in preheated oven until golden, about 25 minutes. Remove from oven and set aside

In a large pot, melt butter over medium heat. Add in onion and sauté until tender, about 4-5 minutes. Add in flour and cook, stirring constantly 1 ½ minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in yogurt followed by chicken broth. Add in parsley, thyme, bay leaf, Stevia, and roasted cauliflower. Bring to a boil, stirring constantly, then reduce heat to low. Puree 3 cups of the soup in a blender and return to soup in pot. Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm.

Makes 6 servings

Pepper Jack Potatoe Casserole

INGREDIENTS

1 (30 oz) bag frozen hash browns

1 (10.75 oz) can cream of chicken soup

2 cups pepper jack cheese, grated

1 cup heavy whipping cream

1/2 cup butter, melted

1 cup sour cream

1 cup Parmesan cheese, grated and divided

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 sleeve Ritz crackers, crushed

1/2 cup bacon, cooked and crumbled

1 teaspoon paprika

Kosher salt and freshly ground black pepper, to taste

Combine soup, sour cream,  cheese, cream,  half the butter, bacon, and all spices except paprika. Stir into shredded potatoes.  Mix cracker crumbs with remaining butter, some paprika and spread on top. Sprinkle some parmesan cheese on top. Bake in 350° oven 30 minutes or until hot.

Easy bread

Cathryn Andersen Shearer 3 c. Flour 

1 1/2 c. Warm water 

1 tsp. Yeast 

1 tsp. salt 

Mix the ingredients with a wooden spoon until well incorporated. Cover with plastic wrap in the bowl and cover with a towel. Let rise for 12-24 hours. Warm Dutch oven in 450 degree oven with lid for 30-40 mins. While the pan heats pour the dough on a floured surface and punch down, kneading slightly, dough will be sticky. Place on parchment paper and cover with plastic wrap and the towel again. Place parchment with the dough in the hot pan, do a cross cross cut in the top of the dough. Cover the pans and bake at 450 for 30 mins, then remove the lid and continue to bake 12-15 mins. My oven cooks hit so I go the shorter time.

Grilled Cheese Bombs

16 

1" cubes cheddar cheese

1 

(16.3-oz.) tube biscuit dough

2 tbsp. 

butter, melted

1 tsp. 

chopped parsley

Kosher salt

Place cheese cubes on a small sheet tray and freeze for 1 to 2 hours.

Preheat oven to 400° and line a medium baking sheet with parchment paper. Remove biscuits from can and using a serrated paring knife, cut the biscuit in half horizontally, creating two rounds.

Place one square cheese in the center of sliced biscuit and wrap dough to cover cheese. Pinch to seal and place on the prepared baking sheet, seam side down. Repeat until all cheese and biscuit are used.

In a small bowl, combine butter with parsley. Brush on bombs and season with salt. Bake until golden, 10 to 15 minutes. Serve.

Loaded broccoli, potato, cheese soup https://lilluna.com/loaded-broccoli-cheese-and-potato-soup/

Ingredients for Ranch Chicken Recipe:

* Chicken Breasts

* Potatoes

* Baby carrots

* Dry ranch dressing mix 

* Cream of chicken soup

* Milk

How to make Crockpot Chicken Ranch:

* First, you need a small mixing bowl. Add the cream of chicken soup, milk and ranch dressing mix. Whisk all of this together.

* Then, place the chicken, carrots and potatoes in the slow cooker. Add the sauce and pour it all over the top of these ingredients in the crock pot.

* Finally, cover and cook on low for 6 to 8 hours on high. You can also cook on high for 3 to 4 hours if you need to reduce the cooking time.

* If you like the chicken to be in smaller pieces, shred it and then place back into the crock pot.

"Lazy Man's" Pie- Peach Cobbler

1 stick butter or margarin

1 C. milk

1 C. sugar

1 C. flour

1 tsp. baking powder

Dash of salt

1 qt. fruit, sweetened (peaches, cherries, blackberries, etc)

Melt butter in baking pan. Mix flour, sugar, baking powder, salt and milk. Pour batter in pan on top of butter; cover with fruit. Do not stir; batter will rise to top as it bakes and absorbs the flavor of the fruit. Bake at 350 degrees for 1 hour. Serve warm with whipped cream or ice cream. So easy!

Baked chicken breasts 

Chicken breasts, covered in cream of chicken soup, sprinkle a package of onion soup mix, top with a box of stove top stuffing (already prepared). Cover with foil and bake at 375 for a hour (or less if the breasts are thin) uncover for another 15 or so minutes till the stuffing gets a little crisp. My family loves when I make this dish.

Stuffed Italian Sausages

INGREDIENTS

6 uncooked Italian sausage links

6 mozzarella cheese sticks

1 cup marinara sauce

PREPARATION

Preheat oven to 400°F.

With a knife or kitchen scissors, make a slice down one side of each sausage, cutting about halfway into the sausage but not all the way through.

Place a mozzarella stick into each cut, then using your hands, gently press sausage back into shape.

Pour marinara into the bottom of a baking dish and spread out with a spoon or spatula.

Arrange sausages in the baking dish, cut side up. Cover with foil and bake 30 minutes. Uncover and bake 10 minutes more, until sausages are cooked through and cheese is bubbly and lightly golden in places. Enjoy

Cauliflower Breadsticks!

Ingredients:

1 cup raw grated cauliflower or 100 grams (2 Greens)

1/4 cup egg substitute

1 cup shredded or 4 oz 2% light mozzarella, divided

Garlic salt and Italian seasonings, to taste

For Marinara Sauce:

1/2 cup Italian diced tomatoes - less than 5 g of carbs per serving 

Directions:

Puree Italian diced tomatoes in a small chopper. Set aside.

Preheat oven to 350. Mix cauliflower, 1/4 cup egg substitute, and 3 oz or 3/4 cup shredded mozzarella together in a bowl until combined. Line a 9x13 loaf pan with parchment and lightly spray with Pam. Pour mixture into pan about 1 -1/2 inch deep. (It is okay if the mixture does not cover the entire pan.) Bake at 350 for 30 min or until set. Lift the edges of the parchment and place bread with parchment onto cookie sheet. Carefully use a spatula to lift the edges of the dough off the parchment and flip the dough. Bake for an additional 15 minutes at 450 degrees. Take out of oven and with a pizza cutter, slice strips through set dough. Separate slightly. Sprinkle with garlic salt, Italian seasonings and 1 oz or 1/4 cup 2% reduced fat mozzarella or three cheese blend. Continue baking at 450 degrees for about 10 more minutes until cheese is melted. Serve with marinara sauce.

Pizza stuffed peppers🤩

➡️Ingredients:

1 lb lean ground beef

3 cloves garlic, minced

1 tsp Italian seasoning

sea salt and pepper to taste about 1/4 teaspoon each

1 (14.5 oz.) jar diced tomatoes with juice

1 cup marinara sauce

3 large bell peppers, any color, sliced in half, seeds and membranes removed

nitrate-free pepperoni, thinly sliced

1/4 cup black pitted olives, sliced

1 cup mozzarella cheese, shredded

➡️Instructions:

Preheat your oven to 400 degrees f.

Heat a large skillet over medium-high heat.

Add in ground meat, garlic, and cook while crumbling with a wooden spoon until no longer pink, about 6-8 minutes.

Drain excess grease.Season with Italian seasoning, sea salt and pepper, then stir in the diced tomatoes.

Continue to simmer on medium-low heat for 8-10 minutes, or until sauce thickens a bit.

Pour your marinara sauce into the bottom of the casserole dish and spread with a spatula.Arrange the peppers, cut side up as shown, and evenly spoon the meat mixture inside.Sprinkle with shredded cheese and arrange pepperoni slices and olives on top.Bake for about 15-20 minutes or so until peppers are tender-crisp and cheese is nice and melty.

Sprinkle with red pepper flakes if desired.

Enjoy!😋

#icancookchallenge

Cheesy Ranch Chicken

Ingredients

2 chicken breasts

1/2 cup Mayo (or a block of cream cheese, softened)

3 cloves of garlic minced

1 cup grated cheddar cheese

1 packet of ranch flavoring

Directions

Mix it all in a bowl and slather onto your chicken breasts and bake for 30 minutes at 400°. 

FUll RECIPE: https://www.facebook.com/groups/oldfashionedhomemaderecipes

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#icancookchallenge

2 minute Rocky road fudge

14 oz can sweetened condensed milk 

Bag semisweet chocolate chips about 2 cups

2 tbs butter

Cook in microwave about 1 minute until chips are melted

Stir well. Add cocktail salted peanuts or other nuts. Add about 3 cups miniature marshmallows 

Pour into foil lined and buttered 9x13 pan. Spread out and refrigerate for at least 2 hours 

Cabbage Soup for weight loss

Head of cabbage cut in 1 in pcs

1 lc carrots sliced

1 onion

6 cloves garlic chopped

I can diced tomatoes 28 oz

1 can stewed tomatoes 

1 tsp each pepper, onion powder, garlic powder, oregano, salt, tobacco optional 

Add water to cover. Cooking high until it starts to bubble. Turn heat ti med for 15 min. Thek cover and cook 30 min on medium low. Eat for lunch and dinner lose 10 lbs in a week.

https://pin.it/5cDudlh

3 Ingredient Banana Oatmeal Cookies

Vegan • Gluten free

3: Bananas, medium ripe mashed 

1 1/2 cups: Rolled oats

1/3 cup: Chocolate chips

Can add nuts, craisins etc

Stir together , make into round disks and place on parchment paper or cooking mat covered cookie sheet.

Bake in 350°F oven for 12 to 14 minutes. They will still be a little soft when you take them out of the oven.

White Bread

Makes two loaves. 

Ingredients

2 cups warm water 

1/4 cup sugar 

1.5 tbsp yeast 

1.5 tsp salt 

1/4 cup vegetable oil 

5.5 cups flour (I just used all purpose) 

Instructions

Dissolve sugar in warm water. Add yeast and let proof. Mix oil into yeast mixture once proofed. 

Mix flour and salt in separate bowl. 

Add dry mixture to wet mixture one cup at a time and stir / mix until soft dough forms. Knead for 3-5 minutes. Place in oiled bowl, turn over to coat both sides. Let rise one hour. Punch down, shape into loaves. Place into greased bread pans. Let rise 30-40 minutes. Bake at 350 F / 180 C for approx 30 minutes. Brush tops with butter.

Bean dip from TinsTassaier

8 oz cream cheese

1can chili w/o beans

Heat and serve with tortilla chips. 

No Bake Coconut Cream Balls 

Ingredients:

– 8 oz softened cream cheese

– 1 tablespoon Butter, softened

– 4 cups powdered sugar

1 cup coconut, shredded

1 (12 oz.) bag melting chocolate chips

1. Line first a baking sheet with parchment paper; set aside.

2. Next, beat cream cheese and butter in a medium bowl with a hand mixer until blended. Once blended, add powdered sugar gradually then add coconut and use a mixing spoon to make sure it is well incorporated and refrigerate for about 1 hour.

3. And please dust your hands with powdered sugar and mold coconut mixture into egg shapes.

4. Now, you may place coconut eggs on parchment paper, and freeze for approximately 1 hour.

5. Then make sure you melt the melting chocolate according to the package instructions.

6. Dip the egg into chocolate with a fork and flip to cover completely, then immediately use a second fork to help transfer the chocolate covered egg back onto the parchment paper.

7. Refrigerate for about 5 to 10 minutes to set the chocolate.

8. When finished, please serve directely or store in the fridge in an airtight container; as desired. 

Chicken Orzo soup

INGREDIENTS

1 tablespoon unsalted butter

1 medium yellow onion, diced

3 medium carrots, chopped

3 garlic cloves, minced

8 cups low-sodium chicken broth

2 medium chicken breasts (about 1 1/2 pounds), cubed

3-4 tablespoons lemon juice, freshly squeezed

1-2 tablespoons lemon zest

1 cup orzo pasta, uncooked

1 cup baby spinach leaves, chopped

2 tablespoons fresh parsley, chopped

Kosher salt and black pepper, to taste

Lemon slices, for garnish

PREPARATION

Melt butter over medium heat in large stockpot. Add onion, carrots and garlic. Cover and sweat 10 minutes until tender, stirring occasionally.

Add broth, chicken, lemon juice and zest to pot. Bring to a simmer. Stir in Italian seasoning, celery seed and orzo.

Bring to a boil. Simmer 15 to 20 minutes, until chicken is cooked through and pasta is tender.

Remove from heat. Stir in spinach and parsley. Add kosher salt and black pepper, to taste. Garnish with fresh lemon slices.

Cabbage

1/4 head of cabbage sliced

1/4 onion diced

2 eggs, beat and add to cabbage and onion 

Add salt and 1/2 c flour

Toss to mix.

Grease a frying pan. Pour all ingredients into pan. Cover and cool on med low heat for 15 minutes. Using a Plat to help, flip the cabbage over and cook 10 to 15 minutes longer, covered. Sprinkle cheese on top and cook until melted.

John Wayne Casserole

Ingredients

• 1 pound lean ground beef

• 1 cup water

• 1 ounce of taco seasoning

• 1 cup diced yellow onion

• 20 ounces Rotel diced tomatoes and green chilies, drained

• 12 ounces canned corn, drained

For the Biscuit Layer:

• 3 cups Bisquick mix

• 1 cup water

For the topping:

• 7.5 ounces of whipped chive cream cheese

• 1/2 cup mayo

• 1 tablespoon onion powder

• 1/2 teaspoon salt

• 2 cups shredded mozzarella and cheddar cheese blend

Directions

Step 1

Begin by preheating the oven to 325 degrees F.

Step 2

Pour the ground beef into a large sauté pan over medium-high heat. Finely crumble the ground beef as it cooks. When it is fully cooked, drain the grease from the pan.

Step 3

Add the water and taco seasoning to the pan with the ground beef. Stir well and leave to simmer for 4 minutes over medium-high heat.

Step 4

Add the diced onions, corn, and Rotel to the pan. Stir well and reduce to low heat.

Step 5

Pour the Bisquick mix and water into a mixing bowl and stir until a sticky dough is formed. Place the dough into the bottom of a greased 9x13 inch baking dish, spreading it out evenly.

Step 6

Place the ground beef mixture on top of the dough and spread out evenly.

Step 7

Place the cream cheese, mayo, onion powder, and salt into a mixing bowl and cream together with an electric mixer until smooth consistency.

Step 8

Spoon the cream cheese mixture on top of the ground beef mixture and spread it out as evenly as possible.

Step 9

Sprinkle the cheddar cheese and shredded mozzarella on top of the dish. Place the dish in the oven to bake for 40 minutes. Remove the casserole from the oven and allow it to cool for a few minutes before serving.

Apple Cinnamon Rolls....

 2 cans of Cinnamon rolls quartered, 1 can apple pie filling, 1/2 cup chopped walnuts, Cinnamon roll icing for the topping.. Bake at 350 for 45 minutes... Easy and AMAZING!

PARMESAN CRUSTED CHICKEN 😍 OMG DON'T LOSE

Ingredients:

2 lb Boneless Skinless Chicken Breast

1 Egg

1 tbsp Water

1 tsp minced Garlic

1/2 tsp Salt

1/2 tsp Black Pepper

2 cup Shredded Parmesan Cheese

4 tbsp Butter

2 tbsp Olive Oil

Instructions:

Cut each breast in half and pound to about 1/2" thick.

Beat egg and water in a shallow bowl until blended.

Add garlic, salt and pepper and whisk to blend.

Place parmesan in another shallow bowl.

Dip each piece of chicken in egg mixture making sure to coat.

Allow excess egg to drip off.

Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.

Place butter and oil in a large skillet over high heat.

Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).

Lightly press with spatula then turn over and again do not move until browned.

Lightly press with spatula and remove to serving plate.

Chicken, Spinach, Penne Pasta Skillet Dinner

Ingredients

3 tablespoons extra virgin olive oil divided

1 pound boneless skinless chicken breasts cut into 1-inch pieces

1 teaspoon Italian seasoning

salt and freshly ground pepper to taste

1 cup diced onion

1 teaspoon minced garlic

2 ½ cups low sodium chicken broth

14.5 ounce can fire roasted diced tomatoes

8 ounces penne pasta (uncooked) approximately 2 ½ cups

½ teaspoon crushed red pepper or to taste

½ cup half and half

1 cup mozzarella cheese (part skim or whole) shredded

5 ounces fresh baby spinach

¼ cup grated Parmesan cheese

Instructions

Add 2 tablespoons olive oil to a deep 12-inch skillet or sauté pan and place it over MEDIUM heat. Add the chopped chicken and cook, stirring frequently. Season the chicken with Italian seasoning, a touch of salt, and black pepper, and continue cooking for 3 or 4 minutes or until chicken is completely cooked through. Transfer the chicken to a plate and cover to keep warm.

Add the remaining olive oil to the pan and add the onions. Cook for 2 or 3 minutes, until softened and lightly browned. Add the garlic and cook for a minute or two until fragrant. Add the broth, tomatoes, pasta, crushed red pepper, salt and pepper and stir to combine. Stir in the cooked chicken and bring to a boil, cover skillet, and reduce heat to MEDIUM-LOW. Simmer until the pasta is tender, about 15 minutes.

Stir in the half and half and mozzarella and simmer for minute or two until warmed through and the cheese has melted. Remove the skillet from the heat and stir in the fresh spinach until it wilts from the heat of the pasta. Top with Parmesan and serve. Can add summer squash and artichoke hearts.

𝗕𝘂𝘁𝘁𝗲𝗿 𝗦𝘄𝗶𝗺 𝗕𝗶𝘀𝗰𝘂𝗶𝘁𝘀

Ingredients:

2 1/2 cups all-purpose flour

2 cups buttermilk

1 stick butter

4 tsp baking powder

4 tsp sugar

2 tsp salt

Instructions:

Preheat the oven to 450 degrees.

Combine all of the dry ingredients in a medium sized bowl.

Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.

Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn't drip out of the pan while it's baking).

Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.

Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.

Bake for 20-25 minutes or until golden brown on top.

Enjoy for breakfast, lunch or dinner! These biscuits are the perfect companion to any meal. I prefer to eat them with raspberry jam

Edit: Join Heavenly Recipes for more delicious recipes! 🤤

King Ranch Chicken Casserole 

Onion 

Green pepper saute both I. Some butter.

Add one can cr of Chicken soup and 1 can cr of mushrooms soup.

 Add cooked, cut up Chicken

Add one can Rotel tomatoes. 

 In 9x13 pan layer tortillas chips, Chicken mixture and cheese three times. Bake at 325 degrees for 40 minutes until cheese is melted.

Cabbage Roll Soup

1 Tbsp olive oil

1 pound lean ground beef9dozens

1 small onion, finely chopped

3 cloves garlic, minced

2 carrots, peeled and diced

4 cups chopped green cabbage

28 oz tomato sauce

1/2 cup uncooked white rice

4 cups beef broth

1 bay leaf

3 Tbsp brown sugar

1 tsp salt

1/2 tsp Italian seasoning

Cook onion and hamburger. Add garlic and cook one minute. Add rest of ingredients, bring to a boil and cook 24 minutes until rice is done. Serve.

Spanish Rice

Ingredients

2 Tbs butter

½ cup diced onion

1 cup chopped bell pepper (any colors)

1 stalk celery, chopped

2 cloves minced garlic

1 14.5 oz can Mexican style diced tomatoes

3 cups cooked white rice

1 tsp chili powder

2 tsp powdered beef bouillon

salt and pepper to taste

water if needed

Instructions

Heat butter in a frying pan over medium heat, add onion, bell pepper, celery and garlic. Cook until slightly tender, 5 to 10 minutes.

Add tomatoes with juice, rice, chili powder, beef bouillon powder, salt and pepper into onion mixture. Simmer, stirring occasionally. If mixture starts to look dry add a little water. Cook 15 to 20 minutes until heated through.

Cowboy Cookies

Course: Dessert Servings: 48 Calories: 125.06kcal

Ingredients

2 cups all purpose flour

½ tsp baking powder

1 tsp baking soda

½ tsp salt

½ cup unsalted butter, room temperature

½ cup vegetable oil

1 cup packed brown sugar

¾ cup white sugar

1 tsp vanilla

2 eggs

2½ cups quick oats

1 to 2 cups of your favorite mix-in (dried fruit, any flavor baking chip, nuts, etc.)

Instructions

Preheat the oven to 350°. Sift together flour, baking powder, baking soda, and salt, set aside.

In a medium bowl, cream butter, oil, brown sugar, and white sugar until smooth. Beat in eggs and vanilla. Gradually stir in the sifted ingredients until well blended. Mix in oats and your favorite mix-ins. Drop from a tablespoon onto ungreased cookie sheets.

Bake for 9-11 minutes in preheated oven, or until edges are golden. Let set on the cookie sheets for a few minutes before transferring to a wire rack to cool. Makes about 4 dozen cookies.

Nutrition

Serving: 48

Taco Stew

Taco Stew

This is a great one-dish meal combining ground beef with tomatoes, onion, beans, corn, and taco seasoning. Quite simple to make, and delicious, too.

Ingredients

2 Pounds Ground Beef

1 Onion, Chopped

2 (15 Ounces) Cans Ranch-Style Beans

1 (15.25 Ounce) Can Whole Kernel Corn

1 (10 Ounces) Can Diced Tomatoes With Green Chile Peppers

1 (14.5 Ounces) Can Peeled And Diced Tomatoes With Juice

1 (1.25 Ounce) Package Taco Seasoning Mix

Directions

In a large pot over medium-high heat, combine the ground beef and onion and saute for 5 to 10 minutes, or until meat is browned and onion is tender; drain excess fat.

Next, stir in the beans, corn, tomatoes, and green chile peppers, tomatoes, and taco seasoning. Mix well, reduce heat to medium and allow to heat through about 15 minutes.

SLOW COOKER TURTLE CANDIES

12

 

5 MINUTES

 

1 HOUR

 

1 HOUR, 5 MINUTES

3 cups whole toasted pecans

3 cups semisweet chocolate chips

2 cups chewy caramel candies, cut into quarters

1 cup roughly chopped toasted almonds

Place whole pecans and chocolate chips in a 6-quart slow cooker. Cover and cook on high for 1 hour.

Stir until chocolate is incorporated. Remove the pot from the slow cooker base and allow to cool for 3 minutes. Stir in caramel bits.

With a small scoop or spoon, scoop 1 to 2 tablespoons onto parchment paper. Repeat with remainder of chocolate mix.

Top with toasted almonds.

Refrigerate until hard.

Pro tip 1: For variations of the chocolate treats, try different types of nuts such as peanuts, walnuts or hazelnuts.

Pro tip 2: For a salted caramel and chocolate flavor, add a couple flakes of sea salt on top of each piece before cooling

SLOW COOKER CHEESY BROCCOLI SOUP

Serves 6

2 pounds broccoli, roughly chopped

½ cup cream cheese

2 quarts low-sodium vegetable or chicken broth

1½ teaspoons salt

1 teaspoon pepper

1 cup sour cream

3 cups cheddar cheese

In a 6-quart slow cooker, add broccoli, cream cheese, broth, salt and pepper.

Cook on high for 2 hours.

Add sour cream and cheese. Stir until cheese is melted in thoroughly.

Use an immersion blender to pulse the soup to desired texture, or serve as is with toasted bread.

PF Changs Lettice wraps 

INGREDIENTS

1 pound ground chicken

1 tablespoon olive oil

1 yellow onion, finely diced

3 cloves garlic, minced

1 (8 oz.) can water chestnuts, drained and finely diced

1/4 cup hoisin sauce

1/4 cup low-sodium soy sauce

1 tablespoon rice wine vinegar

1 tablespoon sriracha hot sauce, optional

1 tablespoon fresh ginger, grated

1/4 teaspoon red pepper flakes, optional

kosher salt and freshly ground pepper, to taste

2 tablespoons green onions, thinly sliced, plus more for garnish

1 head butter lettuce, rinsed and spun dry

PREPARATION

Heat oil in a large pan or skillet over medium-high heat and cook chicken until browned on all sides. 5-7 minutes.

Drain fat, then add onions and cook until translucent. 4-5 minutes. Season generously with salt and pepper, then add garlic and ginger and cook for another 1 minute, or until fragrant.

Stir in hoisin sauce, soy sauce, rice wine vinegar, sriracha and red pepper flakes, if using, and cook for another 2-3 minutes, giving flavors a chance to blend.

Mix in diced water chestnuts and green onions, then taste and adjust seasoning, if necessary.

Serve with butter lettuce, scooping chicken mixture into lettuce “bowls.” Enjoy!

Greek style Tuna Salad

INGREDIENTS

1 cup plain greek yogurt

1 Tbsp Dijon mustard

1/2 tsp dried dill weed (or 1 tsp fresh dill, chopped)

2 Tbsp lemon juice

1 1/2 teaspoons Worcestershire sauce

1/4 teaspoon salt & pepper

2 celery stalks, roughly chopped

1 cucumber, roughly chopped

1/2 red onion, diced

1 cup seedless red grapes, halved

2 7-oz cans tuna, drained

Mix dressing ingredients 

Fold in remaining ingredients 

Refrigerate until serving 

Serve without bread, crackers, or lettuce, or as a sandwich.

Crock Pot Green Enchilada Chicken Soup 

*2.5 lbs of boneless skinless Chicken Breasts or thighs

*28 oz can of Green Enchilada sauce

A*24oz of Chicken broth

*1 Cup half and half or heavy whipping cream

* 2 Cups Monterey jack cheese

*4 oz cream cheese, cubed at room temp

*4oz Green Salsa ( salsa verde)

*Salt and Pepper to taste

1. In Crock Pot add Chicken breasts or thighs, green enchilada sauce and chicken broth...cook on low for 6-8 hrs

2. About 30 min before serving Remove Chicken and Shred. the add shredded chicken, Jack Cheese, Cream Cheese, 1/2 and 1/2 and green salsa to crock pot. stir until cheeses are melted. * you can add additional salsa for taste.

3. You can top with sliced avacado, Cilantro, green onion and sour cream and add strips of Crisp tortillas if you like!.

Serve and enjoy😋😋

Foods good for kidneys

https://medical-news.org/15-foods-that-will-revitalize-kidneys-functionality-promptly/4305/10/?fbclid=IwAR3F_H-f59W8VTYc4XfYI8k7CgArSDy6ClVKK5MVPjC5TO-uCWzHIb_pJII

Crock Pot Green Enchilada Chicken Soup 

*2.5 lbs of boneless skinless Chicken Breasts or thighs

*28 oz can of Green Enchilada sauce

*24oz of Chicken broth

*1 Cup half and half or heavy whipping cream

* 2 Cups Monterey jack cheese

*4 oz cream cheese, cubed at room temp

*4oz Green Salsa ( salsa verde)

*Salt and Pepper to taste

1. In Crock Pot add Chicken breasts or thighs, green enchilada sauce and chicken broth...cook on low for 6-8 hrs

2. About 30 min before serving Remove Chicken and Shred. the add shredded chicken, Jack Cheese, Cream Cheese, 1/2 and 1/2 and green salsa to crock pot. stir until cheeses are melted. * you can add additional salsa for taste.

3. You can top with sliced avacado, Cilantro, green onion and sour cream and add strips of Crisp tortillas if you like!.

Serve and enjoy😋😋

https://12tomatoes.com/pear-sour-cream-sheet-cake/?utm_source=glp-12t&utm_medium=social-insta

Cauliflower potato salad 

Planning for Easter? 🐰🌷

A yummy dish WITHOUT potatoes!! 

Ingredients

a head of cauliflower

6 hard-boiled eggs-chopped

3 stalks of celery-chopped

1 small onion-chopped

1/2 pkg turkey bacon--cooked and crumbled

1 cup greek yogurt or mayo subst

itute

1 tab mustard

salt & pepper to taste

Instructions

Boil the cauliflower until fork tender (about 10 min)--do NOT cook longer than fork tender.

Mix ingredients together.

Put in fridge for at least 3 hours.

This tastes much better after sitting in the fridge for a day or more! NO SERIOUSLY, IT DOES!

Slow Cooker Chicken Cordon Bleu Casserole is a meal the whole family will love! Recipe: http://www.themagicalslowcooker.com/slow-cooker-chicken-cordon-bleu-casserole/

Apple Dumplings

https://tiphero.com/apple-dumplings?ref=fvt

Creamed Corn

https://12tomatoes.com/cream-cheese-corn-casserole/?utm_source=glp-12t&utm_medium=social-insta&utm_term=20201207&utm_content=photo&utm_campaign=cream-cheese-corn-casserole

https://profusioncurry.com/black-eyed-peas-spinach-stew-gluten-free-vegan

Chuck's favorite mac and cheese

https://www.allrecipes.com/recipe/19368/chucks-favorite-mac-and-cheese/

https://www.isavea2z.com/easy-bacon-cheeseburger-soup-keto-friendly-recipe/#wprm-recipe-container-73613

https://www.isavea2z.com/easy-bacon-cheeseburger-soup-keto-friendly-recipe/#wprm-recipe-container-73613

Homemade sour cream:

Creme Fraiche recipe:

Combine 2 cups heavy cream (it can be the ultra-pasteurized kind, or pick up a higher end if you like) & 3 tablespoons of cultured buttermilk. Works great combined in a mason jar. Stir together, put a paper towel or coffee filter over the top, secured with rubber band. Leave it on the counter for 24 hours, best at 70-74 degree room. (I kept mine on the stove top, even nearby where I was cooking soup, to help with the room temp.) Better than sour cream, because it doesn’t separate in soups & other dishes! 

https://www.recipetineats.com/creamy-mushroom-pasta/

https://www.sparkpeople.com/resource/slideshow.asp?show=89. Other cottage cheese ideas.

Protein bars 

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=662771

https://slowcooker-dessert.cooktopcove.com/2016/04/29/how-to-make-a-slow-cooker-peach-cobbler/?src=fbfan_51574&t=fbad&up=20190803&k=lgcp1a51574k272c255m50t1aus&fbclid=IwAR3CBHsA3WqY3G1zI-5wZ0EK8-K20RQaAYwX_hmLlUWmZIFl9mgb7eq3Co0

https://www.themagicalslowcooker.com/slow-cooker-green-chile-chicken-and-rice-casserole/

Orange Truffle Cookies

Soft in the middle and crisp around the edges. Full of chocolate and orange. Great cookie.

PREP TIME COOK TIME

15 minutes 12 minutes

Ingredients

1 stick butter, softened

3 oz cream cheese, softened 1/2 C granulated sugar

1 tsp vanilla

1 tsp grated orange zest

1 C. all-purpose flour

3/8 tsp salt

1/2 tsp baking soda

9 oz semisweet chocolate chips

Instructions

TOTAL TIME

27 minutes

1. Preheat oven to 350°. Prepare baking sheet(s) with parchment paper.

2. In a large bowl or bowl of a stand mixer, combine the butter, cream cheese, sugar, and egg. Mix until smooth and creamy.

3. Add the vanilla and orange rind and beat well until combined.

4. In a small bowl, stir together the flour, salt and baking soda. Add the flour mixture to the butter mixture and mix until thoroughly combined. Stir in 6 ounces of the chocolate chips (leaving the rest for the drizzle if you're going to use it).

5. Drop dough by heaping teaspoonfuls onto the cookie sheets, about 2 inches apart. Bake for 11 to 12 minutes, just until the edges turn golden brown. The cookies will be fairly blonde.

   

    Exclusive Member of Mediavine Food

 Cool the cookies on a wire rack that has wax paper under it.

6. For the glaze, melt the chocolate chips in the microwave-safe bowl in 20 second bursts, stirring between each session until smooth (about 3 times).

7. Put the melted chocolate in the plastic sandwich bag and clip a small bit off of the corner of the bag. Drizzle the chocolate over the cooled cookies and let set before storing.

Notes

Tips and Stuff:

I put the dough in the refrigerator between bakes and it was easier to handle.

The glaze is entirely optional. I like the cookies without it, Bret like them with it. Careful when putting the glaze into the bag - it's hot!

Nutrition Information: YIELD: 24 SERVING SIZE: 1 cookie

Amount Per Serving: CALORIES: 133 TOTAL FAT: 8g SATURATED FAT: 5g TRANS FAT: 0g UNSATURATED FAT: 3g CHOLESTEROL: 14mg SODIUM: 106mg CARBOHYDRATES: 15g FIBER: 1g SUGAR: 10g PROTEIN: 1g

Nutrition Values are Approximate

© sblades CATEGORY: Cookies 

Shirley Temple Cake - Don't Lose This

Ingredients

For the Cake:

1 1/2 cups butter (softened)

3 cups granulated sugar

5 large eggs

3 cups all-purpose flour

2 teaspoons lemon extract

3/4 cup 7up

10 ounces maraschino cherries (drained and juice reserved)

For the Glaze:

2 cups powdered sugar

1 teaspoon lemon extract

3-4 Tablespoons milk

Instructions

Preheat the oven to 325 degrees.

In large bowl mix together your butter (1 1/2 cups or 3 sticks) and sugar until light and fluffy.

Add in your eggs and continue to mix until blended.

Add in your flour and mix again until smooth.

Pour in your lemon extract and 7up and beat to combine.

Fold in your cherries.

Grease a bundt pan with shortening, then dust it with flour.

Spread the batter into a greased & floured bundt pan and bake for 1 1/2 hours or until center is set.

Allow the cake to cool for 10-15 minutes in the pan.

Turn the cake onto serving dish and let cool slightly and then using a skewer poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It's ok for it to seep to the bottom to soak as well.

Let cool completely.

Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.

Top with more cherries if desired.

#icancookchallenge

#5DISHCHALLENGE

Chocolate Peanut Butter Bars

Ingredients

1 pkg chocolate cake mix

½ cup butter (1 stick) softened

1 large egg (beaten)

1 14 oz can sweetened condensed milk

½ cup peanut butter

Instructions

Preheat oven to 350° F. Spray the bottom of a 9" x 13" baking dish with non-stick spray.

Stir together cake mix, butter and beaten egg. Press the crumbly dough evenly onto the bottom of the prepared 9"x 13" baking dish.

Mix together the can of sweetened condensed milk and peanut butter. Spread on top of the cake mix layer.

Bake for 22 to 25 minutes. Cool completely, cut into squares.

https://www.facebook.com/justinflomofficial/videos/4402032076480120/

Pretzel sticks to cover bottom of 9x13 pan.

Pour 2 cans strawberry pie filling on tip of Pretzels. 

Soead to cover.

Add lg container of whipped cream cheese and spread over top.

Sprinkle about 1/2 of a white cake mix on top.

Arrange slices if butter on top of cake mix

Bake at 350 for 30 minutes.

Apple Pie Bread Pudding

8 cups of cubed bread

3 medium apples, peeled, cored and chopped

4 eggs

1 cup of vanilla yogurt

1 cup of milk

2 tsp of cinnamon, divided

½ tsp of nutmeg

½ cup and 2 Tbsp of sugar

½ cup of raisins

Sauce

1 cup of Unsalted Butter

1 cup of Heavy Cream

1 cup of Brown Sugar

Instructions:

– Preheat the oven to 350°.

– Using a 9×13 baking dish, spray it with cooking spray.

– In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar.

– Stir in the apples, raisins and then gently fold in the bread cubes. Afterwards pour into the prepared pan.

– In a small bowl, stir together the 2 Tbsp of sugar and the 1 tsp of cinnamon.

– The sprinkle that mixture on top the bread pudding.

– Bake 30-40 minutes until puffed and golden brown.

– While the bread pudding is baking, it’s time to make the caramel sauce.

– In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; and it to bring to a boil.

– Reduce the heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve.

– Top with vanilla ice cream for added perfection.



DessertAmerican

No-Bake Millionaire’s Shortbread Bars

JESSICA GRIGGS

GO TO RECIPE ↓



Oh boy, have a got a treat for you today. If you’ve been around 12 Tomatoes for any amount of time, then you’ll know that we take our desserts very seriously. Whether it’s pie, cake, cookies, or anything in between, we’re big fans of anything sugary and delicious. And if it’s easy to make? All the better!

These No-Bake Millionaire’s Shortbread Bars are certainly easy to make, and they have three of my favorite deserts rolled into one: homemade caramel, shortbread cookies, and chocolate!





Why are these shortbread bars worthy of their “Millionaire” title? Because of how rich they are, of course! The first layer of this dessert consists of crushed up shortbread cookies, ground cinnamon, and plenty of butter. You’ll combine those ingredients and press the mixture into the bottom of a pan, then refrigerate for an hour or so.



Next up, that sweet, sweet caramel! This recipe for caramel only has three ingredients, and that’s just the way I like it. Caramel is already perfect, why add anything else? Simply heat up brown sugar, butter, and sweetened condensed milk in a saucepan until it boils. Then, reduce heat to low and simmer until thickened. Pour the caramel layer on top of the chilled cookie crust, then pop back into the fridge while you work on the next layer.





This last layer is nothing fancy, just chocolate chips, more butter, and some sea salt. Melt the chocolate chips and butter in a microwave safe bowl, stirring every thirty seconds or so. Once the caramel layer is cooled, pour the chocolate on top and sprinkle with sea salt.

Let the bars cool in the fridge for another thirty minutes or so before serving. This decadent little treat is perfect for a little weekend or mid-week indulgence!





No-Bake Millionaire’s Shortbread Bars

Makes 12 bars

15m prep time

COOKIE LAYER

1 1/3 cup (10.5 ounces) shortbread cookies, crumbled in a food processor

1/2 teaspoon ground cinnamon

7 tablespoons unsalted butter, melted

CARAMEL LAYER

1/4 cup brown sugar

6 tablespoons unsalted butter

1 (12 ounce) can sweetened condensed milk

CHOCOLATE LAYER

1 cup semi-sweet chocolate chips

1 tablespoon unsalted butter

Optional: Coarse ground sea salt for topping.

COOKIE LAYER:

Grease an 8×8 square baking pan well; set aside. Add the cookie crumbs, cinnamon, and melted butter to a large bowl and stir to combine.



Press the shortbread mixture into the pan in an even layer. Refrigerate until firm.



CARAMEL LAYER:

Add brown sugar, butter, and sweetened condensed milk to a small saucepan and bring to a boil. Reduce the heat to low and simmer until thickened while stirring often.



Pour over the hardened shortbread base and refrigerate again until cold.



CHOCOLATE LATER:

Melt the chocolate together with 1 tablespoon butter. Pour over the caramel layer. Sprinkle coarse sea salt over top and refrigerate until hardened. Cut into bars.



Recipe adapted from Savory Nothings.