Turtle Cookie Bars

 

Turtle Cookie Bars



Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix

1/2 cup butter or margarine, softened

1 egg

1/2 cup coarsely chopped pecans

24 caramels, unwrapped

1 tablespoon milk

3/4 cup pecan halves

3 tablespoons semisweet chocolate chips

1 teaspoon shortening


Directions:

Heat oven to 350°F. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown.

Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.

Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.

In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows.

Spaghetti Casserole

 Spaghetti Casserole



Ingredients:

1 lb uncooked spaghetti

4 eggs

1/4 cup fresh parsley, chopped

1/2 cup grated Parmesan cheese

1/2 cup butter, cut into chunks

1 container (8 oz) cottage cheese

1 package (8 oz) cream cheese, softened

1 lb ground beef

1 jar tomato basil pasta sauce

1/4 cup heavy whipping cream

8 oz mozzarella cheese, shredded or sliced


Directions:

Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) baking dish.

Cook spaghetti to al dente as directed on package.

Meanwhile, in medium bowl, beat eggs, parsley and Parmesan cheese with whisk. Drain spaghetti, and add it right back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly toss until evenly coated and the eggs have formed a sauce. Add mixture to baking dish.

Add cottage cheese and cream cheese to the pot you tossed the spaghetti in, and mix until combined. Pour the cheese mixture directly over the spaghetti mixture, spreading it out in an even layer.

Heat 10-inch skillet (or use the pot you cooked the spaghetti in) over medium heat, and brown the beef, 5 to 8 minutes; drain. Remove from heat, and stir in the pasta sauce and cream. Spread mixture over cheese layer. Then add the mozzarella cheese in an even layer over top.

Place baking dish on large cookie sheet. Bake 30 to 45 minutes or until the cheese is melted and lightly browned on top. Cool 5 minutes before serving. Serve with fresh mozzarella and basil, if desired.

Macaroni & Cheese Chicken Baked Casserole

 Macaroni & Cheese Chicken Baked Casserole



Ingredients:

3 cups uncooked elbow macaroni

2 tablespoons olive oil

Salt and pepper

1 lb uncooked chicken, finely chopped

2 bags (11 oz each) Green Giant™ Steamers™ frozen healthy colors market blend vegetables

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

1 1/2 teaspoons onion salt

3 cups shredded Cheddar cheese (12 oz)

1 can (10 3/4 oz) condensed cream of chicken soup

1 1/2 cups  panko crispy bread crumbs

1/4 cup butter, melted

1/2 teaspoon garlic salt

1/2 teaspoon pepper


Directions:

Heat oven to 375°F. Cook and drain macaroni as directed on package. Place in 13x9-inch (3-quart) glass baking dish.

Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over chicken; add to skillet. Cook chicken, stirring frequently, until golden brown and no longer pink in center.

Sprinkle cooked chicken evenly over top of cooked macaroni in dish. Spread frozen vegetables on top of chicken.

In same skillet, melt 3 tablespoons butter over medium heat. With whisk, scrape any browned bits from bottom of skillet into butter. Stir in flour with whisk until paste forms. Gradually stir in milk, beating with whisk. Stir in onion salt, 2 cups of the cheese and the soup until mixture is smooth and well combined. Pour cheese mixture over vegetables in dish.

Sprinkle remaining 1 cup Cheddar cheese over top. In small bowl, place bread crumbs. Pour melted butter over crumbs. Add garlic salt and pepper; stir until crumbs are coated with butter.

Bake 30 minutes or until mixture is bubbly and bread crumbs are browned.

Smothered Chicken Casserole

 

Smothered Chicken Casserole



Ingredients:

1 tablespoon oil

4 boneless skinless chicken thighs

1/2 teaspoon garlic salt

1/4 teaspoon pepper

6 oz uncooked angel hair pasta

1 can (10 3/4 oz) condensed cream of chicken soup

1 1/4 cups half-and-half

1/2 teaspoon smoked paprika

2 cups Green Giant™ Steamers™ frozen broccoli florets, cut into smaller pieces

3 slices precooked bacon, crumbled


Directions:

Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).

Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.

Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.

Chicken Parmesan Casserole

 

Chicken Parmesan Casserole



Ingredients:

4 boneless skinless chicken breasts, cut into 1-inch pieces

1 3/4 cups marinara sauce

3 tablespoons chopped fresh basil

1 1/2 cups shredded mozzarella cheese (6 oz)

6 tablespoons butter, melted

1 teaspoon Italian seasoning

1 can (8 oz) Pillsbury™ refrigerated garlic breadsticks

1/2 cup grated Parmesan cheese


Directions:

Heat oven to 375°F. In 12x8-inch (2-quart) ceramic or glass baking dish, arrange chicken. Pour marinara sauce over top to coat chicken. Sprinkle with basil and mozzarella cheese.

In small bowl, stir together melted butter and Italian seasoning.

Separate dough into 8 breadsticks. Dip dough into melted butter mixture. Cut each breadstick into 1-inch pieces; scatter pieces over mozzarella cheese. Sprinkle Parmesan cheese over dough.

Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese melted and bubbly.

Breakfast Muffin Bites

 Breakfast Muffin Bites



Ingredients:

1 bag (12 oz)  frozen broccoli & cheese sauce

1 1/2 cups Original Bisquick™ mix

1/2 cup milk

3 tablespoons vegetable oil

1 egg

1/2 cup diced cooked ham

1/2 cup shredded sharp Cheddar cheese (2 oz)



Directions:

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.

Cook broccoli as directed on bag.

In large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, ham and cheese just until well mixed. Spoon mixture evenly into muffin cups.

Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Cauliflower Breadsticks

 

Cauliflower Breadsticks



Ingredients:

    1 head cauliflower, riced

    1/2 cup shredded Mozzarella Cheese

    1/2 cup shaved Parmesan Cheese

    1 large egg

    1/2 tablespoon freshly minced garlic

    1/2 tablespoon freshly chopped basil

    1/2 tablespoon freshly chopped Italian flat-leaf parsley

    1 teaspoon salt

    1/2 teaspoon ground black pepper

    3/4 cup shredded Mozzarella Cheese


Directions:

   
Preheat oven to 425°F and line a baking sheet with parchment paper.
   
To rice the cauliflower I cored it and broke it into florets. Then I placed it in the bowl of my food processor and pulsed until it was the texture of rice.
   
In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the parchment lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick.
   
Bake in the preheated oven for 10-12 minutes. Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!

Loaded Cauliflower Casserole

 Loaded Cauliflower Casserole



Ingredients:


2 lbs cauliflower florets
   
8 oz shredded sharp cheddar cheese, divided
   
8 oz shredded Monterrey Jack cheese, divided
   
8 oz block cream cheese, softened
   
4 tablespoons heavy cream
   
2 bunches green onions, sliced (1 1/2 cups)
   
6 sliced bacon, cooked and crumbled
   
1 clove garlic, grated
   
Salt & pepper to taste

 

Directions:

Preheat oven to 350 degrees
   
Steam cauliflower florets until tender
   
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream
   
Stir in sliced green onions, chopped bacon, and garlic, set aside

Drain any liquid from steamed cauliflower and add to cheese mixture
   
Stir cauliflower and cheese mixture together
       
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese
   
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly
  


Peanut Butter Chocolate Chip Brownies

 

Peanut Butter Chocolate Chip Brownies



Ingredients:
   
½ cup granulated sugar
   
1½ cups brown sugar
   
5 tbsp Challenge unsalted butter, room temperature
  
 ⅔ cup creamy peanut butter (I used Skippy Natural)
 
2 eggs, room temperature
   
1 tbsp vanilla extract
   
1¼ cup all-purpose flour
   
1½ tsp baking powder
   
1 tsp salt
   
1 cup peanut butter chips
   
1 cup semi-sweet chocolate chips



Directions:

Preheat oven to 325F.
   
Line a 9 x 13 inch baking dish with parchment paper or lightly coat with cooking spray.
   
Cream sugars, butter and peanut butter together in a large mixing bowl.
   
Beat in the eggs and vanilla just until combined.
   
In a small bowl, combine the flour, baking powder and salt.
   
Stir the flour mixture into the creamed mixture just until combined. Do not over mix.
   
Stir in the peanut butter and chocolate chips.
   
Spread dough into the prepared baking dish and bake for 22 - 27 minutes. Just until the edges are lightly golden brown.

Let cool before cutting into squares.
   

Chicken Alfredo Rollups

 

Chicken Alfredo Rollups


Ingredients:


12 lasagna noodles
   
2 cups alfredo sauce
   
15 oz ricotta cheese
   
1 egg
  
 ½ cup Parmesan cheese
  
 2 cups shredded mozzarella cheese, divided
  
 1 TBS Italian seasoning
   
1 tsp garlic powder
 
  ¼ tsp pepper
  
 ½ tsp salt
 
  2 cups shredded cooked chicken (rotisserie chicken works great)

Directions:
  
 Preheat your oven to 350 degrees.
   
Cook your lasagna noodles according to package directions.
   
Spread 1 cup of you Alfredo sauce on the bottom of a 9x13 inch pan.
   
Mix together your egg and your ricotta in a medium sized bowl. Mix in your parmesan and 1 cup of your mozzarella cheese.
   
Add in your italian seasoning, garlic powder, pepper, and salt.
   
Add in your shredded chicken and mix everything together.
   
Put ¼ cup of the cheese chicken mixture on each lasagna noodle and roll up lasagna noodle. Put roll up into your prepared pan. Repeat with additional mixture and noodles.
  
 Spread remaining Alfredo sauce over the top of your roll ups. Top with additional mozzarella cheese.
   
Bake in oven for 15 minutes.

Crusted Chicken in Basil Cream Sauce

 Crusted Chicken in Basil Cream Sauce






Ingredients:

 1 cup milk

 1 cup Italian bread crumbs

 4 chicken breasts cut into halves (8 pieces)

 1/4 cup margarine

 1 cup chicken broth

 2 cups whipping cream

 1 tsp dried basil

 1/8 tsp pepper

 1 cup grated Parmesan cheese

Directions:

Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.

Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese. Pour sauce over the chicken and serve.

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