Thursday, November 28, 2019

LOW-CARB CRACK CHICKEN CASSEROLE

LOW-CARB CRACK CHICKEN CASSEROLE | #Ketocheeseburgercasserole #Ketorecipeseasy #Easyketomeals #Ketodinnerrecipeseasy #Lowcarbrecipesfordinner #Easydinnerrecipeshealthy #Ketophillycheesesteakcasserole #Ketohamburgercasserole #Ketogroundbeefcasserole #Lowcarbphillycheesesteakcasserole #Peanutbuttercuppokecake #Ketocrackchickencasserole

Ingredients

  • 2 cups cooked chopped chicken
  • 1/2 pound bacon, cooked and chopped
  • 1 cup shredded cheddar cheese
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup prepared Ranch dressing

Instructions

  1. Preheat oven to 350ºF. Lightly spray an 8x8-inch or 11x7-inch pan with cooking spray.
  2. Spread cooked chicken and cooked bacon in the bottom of prepared pan. Top with shredded cheese.
  3. Whisk together eggs, heavy cream and ranch dressing. Pour on top of chicken mixture.
  4. Bake, uncovered, for 30 to 35 minutes.

recipe adapted  >>>>>  here

Wednesday, November 20, 2019

Chocolate Turtle Poke Cake

Chocolate Turtle Poke Cake | #Oreopokecakerecipe #Postresparamesadepostres #Nobakedesserts #Sweetrecipes #Yummysweets #Bakingrecipes #Easydinnerrecipes #Dessertrecipes #Appetizerrecipes #Cookingrecipesvideos #Cakepopsvideos #Bakingvideos

Ingredients

  • 1 15.25 oz package chocolate cake mix, prepared according to package instructions
  • 1 14 oz can Eagle Brand Caramel Flavored Sweetened Condensed Milk
  • 1 16 oz can store bought chocolate frosting
  • 1 cup chopped pecans
  • 1/2 cup mini chocolate chips
  • Store bought caramel syrup for drizzling on top of cake
  • Note: If you can't find the seasonal flavor of the Eagle Brand Sweetened Condensed Milk you can substitute 1 cup of caramel flavored syrup, (found in the ice cream section of your grocer). If it's too thick to pour, heat in microwave according to package instructions before pouring over cake.

Instructions

  1. Bake cake according to package instructions. Let cool for 10 minutes. Punch holes in top of cake using the handle of a wooden spoon.
  2. Pour can of Eagle Brand Caramel Flavored Sweetened Condensed Milk over the top of cake. Spread to make sure it gets into all of the holes. Put cake in refrigerator for 1 hour. Frost cake with chocolate frosting. Add nuts and chocolate chips on top. Drizzle with caramel syrup. Slice and serve. Store covered in refrigerator for up to 5 days.

Recipe adapted >>>>>  here

Wednesday, November 13, 2019

Dreamy Dill Dip with Baked Pita Wedges

Dreamy Dill Dip with Baked Pita Wedges | #Orangecreamsiclefruitdip #Sausagedip #Cookingrecipes #Appetizerrecipes #Appetizersnacks #Appetizerdips #Vegetarianpicnicfood #Cookingrecipes #Healthyrecipes #Appetizerrecipes #Veganrecipes #Yummyfood

Ingredients

  • FOR THE DIP:
  • 1 cup Greek yogurt
  • 1 cup sour cream
  • 1/4 cup fresh minced dill weed
  • 1 tablespoon fresh minced parsley
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic salt, plus more to taste
  • Freshly ground black pepper
  • _ FOR THE PITA WEDGES:
  • 4 (6-inch round) pitas
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • Salt & freshly ground black pepper

Instructions

  1. TO MAKE DIP:
  2. In a medium bowl, blend together Greek yogurt, sour cream, dill, parsley, vinegar, garlic salt, and papper; mix until smooth and combined. Taste and adjust seasonings, if desired. Refrigerate for at least 8 hours or overnight. Taste and adjust for seasonings again, if necessary, and serve with fresh raw vegetable dippers, crackers, chips, or Baked Pita Wedges.
  3. TO MAKE PITA WEDGES:
  4. Line a large baking sheet with foil, adjust rack to center position of oven, and preheat to 400°F. Stir garlic powder into olive oil and set aside.
  5. Cut each pita into 6 wedges (slicing it like a pizza). Spread out wedges on prepared baking sheet and brush with olive oil. Lightly sprinkle with salt and pepper. Flip wedges over and repeat on second side. Bake for 7 to 10 minutes or until beginning to turn golden brown. Flip wedges over and bake for an additional 2 to 3 minutes or until second side is toasty.

recipe adapted  >>>>>  here

caramel & chocolate Turtle Dump Cake

caramel & chocolate Turtle Dump Cake | #Chocolatedumpcakerecipes #Chocolatecakemixdesserts #Chocolatedumpcakerecipeseasy #Turtlecakerecipe #Bestdessertrecipes #Simpledessertrecipes #Peanutbuttercuppokecake #Cookingrecipes #Cakerecipes #Sweetrecipes #Deliciousdesserts #Yummysweets

Ingredients

  • 1 small box (3.4 oz) Jell-O Chocolate Instant Pudding Mix
  • 1 1/2 cups whole milk
  • 3/4 cup caramel sauce, divided
  • 1 box (15.25 oz) chocolate fudge cake mix, DO NOT prepare
  • 1 bag dark chocolate chips
  • 1/2 cup chopped pecans
  • optional drizzle
  • 1 cup milk chocolate chips
  • 1 teaspoon oil (canola, vegetable, coconut)
  • leftover 1/4 cup caramel sauce

Instructions

  1. Heat oven to 350 degrees. Spray a 13x9-inch pan with cooking spray. Set aside.
  2. In large bowl, stir dry pudding mix and milk with a wire whisk for 2 minutes.
  3. Stir in 1/2 cup of the caramel sauce, the dry cake mix, and 1 cup of the dark chocolate chips. Stir until well blended.
  4. Spread batter evenly in pan. Sprinkle pecans and remaining 1/2 cup dark chocolate chips over top.
  5. Bake 32-38 minutes or until toothpick inserted in center of cake comes out almost clean. It should not be completely cooked like a cake, you want it gooey so to speak.
  6. Scoop up some of the dump cake into a bowl and top with vanilla ice cream. If wanted, drizzle with the remaining caramel sauce and the chocolate sauce.
  7. TO MAKE CHOCOLATE DRIZZLE : combine chocolate chips and oil in a microwave safe bowl and cook for 1-2 minutes or until it is completely melted and smooth.

recipe adapted  >>>>>  here

Tuesday, November 12, 2019

Strawberries and Cream Shake

Strawberries and Cream Shake | #Strawberries and #CreamShake #Smoothiedrinks #Yummydrinks #Cookingrecipes #Dessertrecipes #Healthysmoothies #Healthydrinks #Yummydrinks #Smoothieshakes #Dessertrecipes #Smoothiedrinks #Fundrinks #Cookingrecipes



Ingredients

  • 1 cup Frozen Strawberries
  • 1/2 cup French Vanilla Refrigerated Coffee Creamer
  • 1 cup Heavy Whipping Cream
  • 1 tbsp Sugar


Instructions

  1. Whip whipping cream with sugar until stiff peaks form.
  2. Transfer to piping bag.
  3. In food processor, combine frozen strawberries and creamer.
  4. Pulse until blended.
  5. Alternate layers of strawberry mixture and whipped cream in glasses.

recipe adapted >>>>>  here


Sunday, November 10, 2019

20 Minute Cheesy Chicken Enchilada Soup

20 Minute Cheesy Chicken Enchilada Soup | #Mexicanfoodrecipes #Seafooddishes #Cheesychickenenchiladasoup #Lasagnasouprecipe #Lasagnasoupeasy #Chickentortellinialfredosoup #Cheesychickenenchiladasoup #Tuscanysoupolivegarden #Cheesychickentortillasoup #Cheesecaketaquitos #Recipeswithchorizo #Mexicanthemepartyfooddesserts

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced white onion
  • 3 cloves garlic, minced
  • ½ cup flour
  • 3 cups chicken stock
  • 2 cups cooked, shredded chicken
  • 1 10-ounce can red enchilada sauce
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1 (14-ounce) can diced tomatoes, with juice
  • ½ teaspoon ground cumin
  • 8 ounces sharp cheddar cheese, freshly grated
  • 1 teaspoon salt
  • optional toppings: tortilla chips/strips, diced/sliced avocado, sour cream, chopped fresh cilantro, and/or pico de gallo

Instructions

  1. Heat the oil in a large pot over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.)
  2. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant, being careful not to burn it.
  3. Whisk in the flour and cook for an additional minute.
  4. Pour in half of the chicken stock, and stir until completely combined and no lumps remain.
  5. Add in the rest of the chicken stock, and stir quickly to combine.
  6. Add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin, and stir until combined. Continue stirring occasionally until simmering.
  7. Reduce heat to medium-low and let it simmer for about 3 minutes, stirring occasionally so that the soup does not burn to the bottom of the pan.
  8. Slowly stir in the cheese until combined. Season with salt, to taste.
  9. Serve your soup warm with toppings of choice. Enjoy!

RECIPE ADAPTED >>>>>  here

Thursday, November 7, 2019

Cheeseburger Tater Tot Casserole

Cheeseburger Tater Tot Casserole #dinner #recipe #Yummydinners #Yummydinnerrecipes #Hamburgertatertotcasserolerecipes #Easygoulashrecipes #Yummydinnerideas #Simpleweeknightdinners

Ingredients

  • 2 pounds extra lean ground beef, browned
  • 1 can reduced fat cream of mushroom soup
  • 1 8 oz tub of reduced fat sour cream
  • 1 cup grated cheddar cheese
  • 1 package of frozen tater tots

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray 9 x 13 inch pan with cooking spray.
  3. Layer the beef of the bottom of the pan.
  4. In a small bow, mix the sour cream and cream of mushroom soup. Then spread on top of the beef.
  5. Layer the cheese on top of the sour cream mixture.
  6. Layer the tater tots on top of the cheddar.
  7. Bake covered for 45 minutes. Uncover and bake for 15 more minutes.
  8. Serve with ketchup and mustard for that cheeseburger taste!

recipe adapted >>>>>  here

Saturday, November 2, 2019

Better than Sex PUMPKIN Cake!

Better than Sex PUMPKIN Cake! | #Pumpkinrecipes #Thanksgivingrecipes #Pumpkinbreadrecipe #Fallfoodrecipes #Fallfoodsforparty #Holidaydesserts #Pumkincarmelcreamcheesepokecake #Pumpkinrecipes #Cookingrecipes #Cupcakecakes #Yummysweets #Deliciousdesserts

Ingredients

  • 4 eggs
  • 1 2/3 Cup white sugar
  • 1 Cup vegetable oil
  • 1-15 oz can pumpkin puree
  • 2 Cups all purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 can of sweetened condensed milk
  • Cream cheese frosting-
  • 6oz softened cream cheese
  • 6oz softened butter
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350F
  2. Grease a 9x13" baking pan with a non stick cooking spray
  3. In a large bowl, mix together your eggs, vegetable oil, sugar, and pumpkin purée
  4. Now mix in your flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt
  5. Pour into your greased baking pan and bake for 35 minutes
  6. Pour the half of the can of sweetened condensed milk evenly over the top of the still HOT cake
  7. Allow to sit about 30 minutes then prepare your frosting
  8. Scoop your frosting onto your cake and spread evenly with a spatula
  9. Frosting -
  10. Using a hand or stand mixer, beat your cream cream until you have a whipped texture
  11. Now add in your butter and do the same
  12. Add in your vanilla extract and one cup of powdered sugar at a time until you have a creamy frosting
  13. ENJOY!

recipe adapted  >>>>>  here