Saturday, March 27, 2010

INSTANT POT LOADED POTATO SOUP

INSTANT POT LOADED POTATO SOUP | #Crockpotsouprecipes #Zuppatoscanasoupinstantpot #Minestronesoupcrockpot #Broccolicheesesoupcrockpot #Olivegardenminestronesouprecipe #Vegetarianrecipesdinner #Instantpotrecipeseasy #Instantpotchickenburritobowl #Instapotpotatosoup #Instapotpotatosoup #Instantpotchickenrecipes #Dinnerrecipesinstantpot



Ingredients

  • 1 Tablespoon butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can/box cream of chicken soup (I prefer Pacific Foods brand)
  • 7-8 medium sized russet potatoes, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
  • 1 1/2 teaspoons salt (or more/less to taste)
  • black pepper to taste (I like a lot of pepper)
  • 1 cup milk
  • 1 tablespoon flour
  • 2 cups shredded cheddar cheese (I use sharp cheddar)
  • Garnish:
  • 5-6 slices bacon (cooked and chopped)
  • sliced green onions
  • shredded cheddar cheese


Instructions

  1. Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.
  2. Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.
  3. Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
  4. Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!

recipe adapted  >>>>>  here



Rated 4.6/5 based on 103 customer reviews

Friday, March 26, 2010

Prize Winning Key Lime Pie Recipe

Prize Winning Key Lime Pie Recipe | #Keylimedesserts #Keylimecheesecake #Pauladeenkeylimepierecipe #Keylimepiebars #Keylimecake #Pauladeankeylimepierecipe #Peachpie #Peachpierecipes #Easykeylimepierecipe #Keylimepierecipe #Keylimedesserts #Keylimecheesecake

Ingredients

  • Crust
  • 1½ - 2 cups of graham cracker crumbs*
  • ¼ cup sugar
  • 4 TBS butter. melted
  • Filling
  • 3 cups (24 oz) sweetened condensed milk
  • ½ cup sour cream
  • ¾ cup key lime juice (I use always Nellie and Joes Key Lime Juicesince I rarely see key limes)
  • 2 egg yolks
  • Zest from 1 lime (or key lime)
  • Whipped Cream
  • 8 oz heavy cream (very cold)
  • 1 TBS vanilla
  • 3-4 TBS powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Pulse graham crackers in your food processor until they become crumbs (or buy crumbs).
  3. Add in sugar butter and pulse until combined.
  4. Press crumbs onto your pie plate, across the bottom and up the sides.
  5. Bake for 6-8 minutes or until golden brown.
  6. Allow crust to cool completely.
  7. For Filling
  8. Preheat oven to 350 degrees.
  9. Combine all ingredients in your mixing bowl and allow them to beat on med-high for 2 minutes.
  10. Scrape filling into your prepared (and cooled) pie crust)
  11. Bake for 15-20 minutes or until filling only wiggles a bit in the center when you gently shake the pan back & forth a bit.
  12. Don't allow pie to brown.
  13. Cool on your counter for at least 30 minutes, then place in the fridge for at least 3 hours.
  14. Whipped Cream
  15. In your mixing bowl, whip the cream on high until stiff peaks begin to form.
  16. Add in vanilla and powdered sugar and whip until firm whipped cream happens.
  17. Scrape into a pastry bag fitted with a decorative tip and when ready (an hour before serving or so, decorate your pie.
  18. Sprinkle a little fresh lime zest over-top.
  19. Keep pie chilled until serving.

recipe adapted  >>>>>  here

Wednesday, March 24, 2010

Chopped Sirloin Steak Salad with Feta Cheese and Pine Nuts

Chopped Sirloin Steak Salad with Feta Cheese and Pine Nuts | #Peachcrispforone #Cookingforone #Microwavepeachcrisp #Singleservingpeachcrisp #Mealsforoneperson #Singleservingrecipes #Watermelonjalapenosalad #Cookingrecipes #Dinnerrecipes #Vegetarianrecipes #Healthysalads #Delicioussalads

Ingredients

  • Marinade1/4 cup olive oil
  • 1 tablespoon Worchestershire sauce, low sodium
  • 1 tablespoon soy sauce, low sodium
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoons minced garlic
  • salt and black pepper
  • 1 1/2 lbs top sirloin steak
  • Salad4 cups romaine lettuce
  • 1 cup cherry tomatoes, chopped
  • 2 carrots, chopped
  • 1 yellow pepper, chopped
  • 1/2 cup feta cheese
  • 1/4 cup pine nuts
  • croutons
  • Ranch dressing, reduced fat

Instructions

  1. Combine marinade ingredients and sirloin steak in a sealed plastic bag.
  2. Refrigerate for at least 2 hours.
  3. Slice steaks into thin strips and cook in a skillet over medium-heat for about 5-7 minutes (turning occasionally).
  4. Combine salad ingredients and top with steak strips.

RECIPE ADAPTED  >>>>>  here

Saturday, March 20, 2010

Individual PEanut Butter No-Bake Cheesecakes

Individual PEanut Butter No-Bake Cheesecakes | #Sleepoverideasforkids #Slumberpartyideasforgirlssleepover #Sleepoverpartyideasforgirls #Sleepoverpartyfavors #Pajamapartykids #Girlssleepoveractivities #Masonjardessertsnobake #Masonjarmeals #Cheesecakerecipes #Deliciousdesserts #Cookingrecipes #Minidesserts




Ingredients

  • 8 4 oz mason jars
  • 1 cup of peanut butter
  • 16 Oz of cream cheese
  • 1 tub of cool whip
  • 10 Oreo's crumbled
  • chocolate syrup for garnish
  • mini Reese's for garnish


Instructions

  1. In a large bowl mix cream cheese and peanut butter until well combined.
  2. Fold in cool whip.
  3. Cover bottom of mason jar with crumbled Oreo's.
  4. Fill jar with the peanut butter mix.
  5. Top with chocolate syrup and garnish with mini Reese's.

recipe adapted  >>>>>  here


Friday, March 19, 2010

Creamy Chicken Casserole

Creamy Chicken Casserole | #Husbandsdelightcasserole #Hamburgermeatrecipeseasy #Chickencasserolerecipes #Easycasserolerecipes #Groundbeefrecipeseasy #Cookingrecipes #Mexicanfoodrecipes #Tacocasserolebake #Chickencasserolerecipes #Groundbeefstroganoff #Beefstroganoffeasy #Tacopiewithcrescentrolls

Ingredients

  • chicken & marinade :
  • 3 chicken breasts (about 2 1/2 pounds)
  • 2 large eggs
  • 1 1/3 cup whole milk
  • 1/2 tsp table salt
  • flour mixture :
  • 3/4 cup all-purpose flour
  • 2 Tbsp ground paprika
  • 1/4 tsp ground pepper
  • 3/4 tsp table salt
  • Cream Mixture :
  • 26 oz cream of chicken soup can, family size
  • 1/4 cup sour cream
  • 1 cup water
  • 1 tsp table salt
  • 1/4 tsp ground paprika
  • 1/4 tsp ground black pepper
  • Toppings :
  • 8 oz bacon, 1/2 pack, cooked
  • 6 oz mushrooms, sliced and sauteed
  • 6 oz shredded cheese, four cheese or mozzarella
  • oil for frying

Instructions

  1. Cut chicken breast into medium pieces (About 6-7 pieces per chicken).
  2. Prepare the marinade. Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight).The longer it marinades, the softer the chicken will become.
  3. Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt.
  4. Take the chicken from the marinade and coat generously in the flour mixture. (Discard of the marinade.)
  5. Add enough oil to the skillet to completely cover the bottom of the skillet, turn on med/high heat. Once the oil is hot, fry 6-8 minutes, until chicken is crispy, turning as needed. Don't crowd the skillet. (Using two skillets works quicker.)
  6. While chicken is frying prepare the cream mixture; combine cream of chicken soup, sour cream, water, salt, paprika and pepper.
  7. Once chicken cooks, transfer onto a plate lined with paper towel.
  8. Cover the bottom of a 9"x13" dish with some of the cream.
  9. Add the chicken pieces to the casserole dish.
  10. Completely cover with the remaining cream. (If preparing the night before and will be cooking it the following day, wait for the chicken to cool before covering with the cream.)
  11. Add half of the cheese. Add the cooked bacon and sauteed mushrooms. Sprinkle remaining cheese.
  12. Bake 350° for 30 minutes, covered with foil. Remove foil and continue baking another 15-20 minutes until cheese melts and cream bubbles everywhere.

recipe adapted  >>>>>  here

Fresh Cherry Cake Recipe From Scratch

Fresh Cherry Cake Recipe From Scratch | #Pumpkindonutsbaked #Falldesserts #Falltreats #Bakingvideos #Fallbakingrecipes #Piecrustdesignseasy #Cherrycobblerwithfreshcherries #Cherrypiefillingrecipeshomemade #Frozencherryrecipes #Cherrycrumbbars #Cherrycrisprecipewithfreshcherries #Sweetcherryrecipes

Ingredients

    vanilla cake
  • 3 vanilla beans* (or 3tsp=1tbsp vanilla extract)
  • 1/2 cup canola oil or mild vegetable oil (120ml)
  • 1 1/2 cups granulated white sugar (300g)
  • 1 1/2 cups buttermilk, room temperature (360ml)
  • 3/4 tsp salt
  • 1/2 cup unsalted butter, room temperature (113g)
  • 3 1/2 cups all-purpose flour, spooned and leveled (420g)
  • 4 large eggs, room temperature
  • 2 1/2 tsp baking powder
  • cherry pie filling
  • 1 tbsp freshly squeezed lemon juice (15ml)
  • 2 cups fresh cherries, pitted (1 lbs / 450g)
  • 1/2 cup granulated white sugar (100g)
  • 1/4 cup water (60ml)
  • 1 1/2 tbsp cornstarch (12g)
  • vanilla buttercream
  • 2-4 tbsp heavy whipping cream (30-60ml)
  • pinch of salt
  • 4 cups powdered sugar, sifted (480g)
  • 1 1/4 cups unsalted butter, room temperature (284g)
  • 2 vanilla beans* (or 2 tsp vanilla extract)

Instructions

  1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
  2. Vanilla Cake Layers In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until fully incorporated. Add vanilla* and stir to combine. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined. Divide batter into the two prepared baking pans equally. Bake for 30-33 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
  3. Cherry Pie Filling Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for 5-8 minutes until the cherries get soft. Stir constantly. Blend cherries with an immersion blender. Cook another 5-8 minutes or until the filling has thickened and reduced by about 1/3. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
  4. Vanilla Buttercream In a large mixing bowl beat butter on medium speed until super creamy, about 2-3 minutes. Add 1 cup powdered sugar at the time and beat on low speed until combined. When all the sugar is in, beat on medium speed until the sugar is dissolved. Stir in vanilla*. Mix in 1 tbsp heavy cream at the time until you reach your desired consistency. The buttercream should be creamy and fluffy but firm enough to spread. I added exactly 3 tbsp. Add a pinch of salt and stir to combine.
  5. Assembling Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the buttercream over the cake. The buttercream should be higher around the edges that it holds the cherry filling inside the cake. Layer with 1/3 of the cherry filling (where the buttercream is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 2 days.

recipe adapted >>>>>  here

Thursday, March 18, 2010

Crunchy Baked Chicken Tenders

Crunchy Baked Chicken Tenders | #Ketochickenrecipes #Chickenbakerecipeseasy #Weightwatcherdinners #Ketobreadsticks #Whatsfordinner #Wwrecipes #Chickentenderloinrecipesbaked #Healthybreadedchicken #Chickentenderrecipeshealthy #Bakedchickentenderspanko #Bakedparmesanchickentenders #Ovenbakedchickentenderspanko

Ingredients

  • 3/4 cup panko breadcrumbs
  • vegetable cooking spray
  • 1 tsp dried parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 1/2 lbs. chicken tenders (approximately 12 tenders)
  • 2 egg whites
  • splash of water

Instructions

  1. Preheat oven to 400 F degrees, and line a baking sheet with aluminum foil or parchment paper. Spread panko out into an even layer on baking sheet, spray lightly with cooking spray, and bake 3-4 minutes, until golden.
  2. Set panko aside in large shallow bowl. Add oven safe wire rack to top of baking sheet, and set aside. Increase oven temperature to 450 F degrees. To bowl, add parsley, salt, pepper, smoked paprika, onion powder and garlic powder. Toss to combine well.
  3. In another shallow bowl, add egg whites and splash of water. Beat lightly. Pat chicken tenders dry. Season chicken tenders with additional pinch of salt and pepper.
  4. Add chicken tender to egg white mixture, turning to coat. Lift up, allowing excess egg whites to drip off, then add to panko bowl. Coat chicken tender with seasoned panko, then transfer to prepared wire rack/baking sheet. Repeat with remaining tenders.
  5. Lightly spray chicken tenders with cooking spray if desired, then bake 12-15 minutes (depending on the size of the tenders), until golden brown and chicken is cooked through.

RECIPE ADAPTED  >>>>>  here

Wednesday, March 17, 2010

Ham, Egg and Cheese Breakfast Sliders

Ham, Egg and Cheese Breakfast Sliders | #Babyshowerbrunchfoodideas #Breakfastideaseasy #Foodrecipesvideos #Breakfastpartyideas #Bridalshowerbrunchfoodideas #Breakfastcasserole #Easybreakfastideas #Easydinnerrecipes #Breakfastslidershawaiianrolls #Breakfastsandwichrecipes #Foodrecipesvideos #Baconeggandcheesesandwich


Ingredients

  • 1 tablespoon butter or coconut oil
  • 8 large eggs
  • 2 tablespoons milk or half and half
  • 1/2 teaspoon salt
  • pinch black pepper
  • 1 package slider buns 12 count
  • 12 pieces thin sliced ham
  • 1 1/2 cups shredded cheddar cheese or a mixture of shredded cheeses
  • 4 ounces cream cheese softened
  • 4 teaspoons dijon mustard
  • 1/4 teaspoon garlic powder
  • 2 tablespoons butter melted
  • 1 1/2 teaspoons Trader Joe's Everything but the Bagel Sesame Seasoning or poppy seeds

Instructions

  1. Preheat oven to 350 degrees.
  2. Preheat a large skillet over medium heat.
  3. Add butter, coconut oil or spray with non-stick cooking spray.
  4. In a large bowl whisk together eggs, milk, salt and pepper until combined.
  5. Pour egg mixture into preheated skillet. Let mixture sit untouched for a couple minutes until mixture starts to set.
  6. Once mixture starts to set on the bottom, stir egg mixture occasionally until eggs are cooked and scrambled. It's best to cook eggs until just cooked (don't overcook eggs or they dry out).
  7. Remove from heat and set aside.
  8. Place bottom of slider buns in the bottom of a 9x13 baking dish.
  9. Add a piece of ham folded in half on top of each bun.
  10. Add scrambled eggs on top of each piece of ham.
  11. Sprinkle with cheddar cheese.
  12. In a small bowl mix together cream cheese, dijon mustard and garlic powder.
  13. Spread cream cheese mixture on the underside of each bun top and place on top of cheese.
  14. Mix butter and Trader Joe's seasoning in a bowl.
  15. Brush butter mixture on top of each bun.
  16. Cover with foil and bake for 15 minutes.
  17. Remove foil and bake for 5-10 minutes longer until hot and cheese is melted and bubbly.

recipe adapted >>>>>  here

Monday, March 8, 2010

Ultimate Reese Cheesecake Brownies

Ultimate Reese Cheesecake Brownies | #Peanutbutterfrostingforbrownies #Quickmeals #Easydinnerrecipes #Browniedesserts #Smoothierecipes #Peanutbutterfrostingeasyforbrownies #Cookiecakerecipe #Peanutbuttercuppokecake #Whatchamacallitbars #Reesescookiecake #21stbirthdaycake #Deliciousdesserts

 

Ingredients

  • For the Cheesecake Brownies
  • 1 - 9x13 package box brownie mix
  • 1 - 8 ounce cream cheese, softened
  • 2 Tablespoons butter, softened
  • 1/4 cup peanut butter
  • 1 - 14 ounce can sweetened condensed milk
  • 1 Tablespoon cornstarch
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups Reese's peanut butter minis, halved (family sized bag)
  • For the Topping
  • 1 3/4 cups milk chocolate chips
  • 1/2 cup peanut butter, divided
  • 1/2 cup mini Reese's Pieces

Instructions

  1. Preheat oven to 350 degrees. Line a 9x13 pan with foil lined parchment paper.
  2. Make the brownie batter according to the package directions. Spread in the bottom of the prepared pan.
  3. Beat cream cheese, butter and peanut butter until creamy.
  4. Add the condensed milk, cornstarch, egg, and vanilla until beat again until smooth. Stir in the halved Reese's gently.
  5. Spoon or pour the cheesecake batter on top of the brownie batter gently. Bake 40-42 minutes. Remove and cool on a wire rack for an hour then refrigerate until chilled completely.
  6. Place the chocolate chips and 1/4 cup peanut butter in a microwave safe bowl. Heat for 30 seconds. Stir until creamy. Heat again for 15 seconds if needed.
  7. Heat the remaining peanut butter in a separate bowl for 20 seconds and stir until creamy.
  8. Spread the chocolate chip mixture on top of the chilled cheesecake brownies. Spoon the melted peanut butter in lines across the chocolate. Use a butter knife to swirl the mixture.
  9. Sprinkle the top with the mini Reese's Pieces. Let set before cutting into 24 squares. Store in the refrigerator.

    recipe adapted >>>>>  here

    Friday, March 5, 2010

    Italian Lemon Almond Flour Cake

    Italian Lemon Almond Flour Cake | #Almondflourrecipes #Glutenfreebaking #Glutenfreerecipes #Glutenfreesweets #Dessertrecipes #Foodswithgluten #Glutenfreebaking #Almondflourcakes #Foodswithgluten #Cupcakecakes #Italianlemoncake #Glutenfreesweets

    Ingredients

    • 320 grams (this is about 3 cups + 3 tablespoons) almond flour (not almond meal) or blanched almonds, ground into almond flour
    • 200 grams (1 cup + 3 tablespoons) white chocolate, chopped
    • 2 tablespoons whipping cream or milk (I used 1.5% milk)
    • 180 grams (3/4 cup + 1 tablespoon) unsalted butter, softened
    • 130 grams (about 2/3 cup) granulated sugar or coconut sugar1
    • zest of 4 lemons, about 2 tablespoons
    • 4 large eggs, separated
    • 1 teaspoon lemon extract
    • 40 grams (about 2 tablespoons) of limoncello or lemon juice
    • berries and powdered sugar as garnish, optional

    Instructions

    1. Preheat your oven to 350°F / 176°C and grease a 10" / 26cm pan or line it with parchment paper. If using blanched almonds instead of almond flour, process them in the food processor until they're pretty finely ground. If you grind them too much, they'll release oil and become almond butter.
    2. Combine the white chocolate and milk / cream in a microwave safe bowl.
    3. Heat in 30 second increments and stir after every 30 seconds. Set aside to cool while you prepare the rest. Beat the butter with 100 grams of sugar and beat until fluffy.
    4. Add the lemon zest, egg yolks and lemon extract and beat until well combined. Then add the almond flour / ground almonds and the melted chocolate. Add the limoncello / lemon juice and beat until combined.
    5. In a separate bowl with spotlessly clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining 30 grams of sugar to the egg white mixture. Fold the egg whites into the almond batter until well combined. Spoon the batter into the greased pan and bake for 40 - 45 minutes. If making half the cake, use a 7" / 18cm pan and bake for 30 minutes. The cake will puff up in the oven, but when cooling, it'll fall back down.
    6. Let it cool completely in the pan and then invert the cake onto a plate, and then flip that back into the pan or onto another plate (so that it's not upside down). Sprinkle on some powdered sugar if desired and top with berries, but only before serving. Cake can be stored at room temperature for up to 3 days or refrigerated (I think it's best that way) for up to 5.

    RECIPE ADAPTED >>>>>  here

    Wednesday, March 3, 2010

    Parmesan Crusted Chicken with Bacon Cream Sauce

    Parmesan Crusted Chicken with Bacon Cream Sauce | #Nocarbdiets #Ketodietrecipes #Ketorecipeseasy #Ketogenicrecipes #Lowcarbketo #Healthyrecipes #Ketohotdogbuns #Ketoorangechicken #Ketobeefandbroccoli #Ketodietforbeginnerslosingweight #Ketorecipesketogenic #Frostyrecipe

    Ingredients

    • 1 lb chicken breasts (about 3 large breasts)
    • 3 tbsp mayo
    • 4 tbsp shredded parmesan cheese
    • 3 slice bacon, fried and crumbled (reserve 2-3 tbsp bacon grease)
    • 1/2 cup heavy cream
    • 1 tbsp cream cheese
    • 1/2 tsp garlic powder
    • pinch of salt and pepper

    Instructions

    1. Preheat oven to 400 degrees
    2. Pat chicken dry. Use a silicone basting brush to spread mayo evenly on top of chicken.
    3. Top each breast with 1T parmesan cheese and place in baking dish.
    4. Bake uncovered 40-45 minutes until internal temperature is approx. 160 degrees and juices run clear.
    5. When the chicken has about 10 minutes left in the oven, begin sauce.
    6. Using a non-stick skillet, warm up the reserved bacon grease over MED LOW heat. Be sure it does not start sizzling or bubbling.
    7. Whisk in the heavy cream until well combined. Continue whisking until the mixture starts to foam up on the edges of the skillet.
    8. Add the cream cheese and whisk until smooth. Add last tbsp of parmesan and garlic powder and whisk until smooth.
    9. Toss in a few bacon pieces, making sure to leave enough for the top of the chicken.
    10. Each breast should be topped with 2-3 tbsp of sauce and a few bacon crumbles. Leftover sauce may be refrigerated in an airtight container for up to 1 week

    Recipe adapted >>>>>  here