Chicken Taco Casserole! Mix 2 cans cr of chick with 2 c shred. chick, 1 pkt taco seasoning & 1.5c sour cream. Tear 6 tortillas & put in 9x13 pan. Pour soup mixture on top and layer again. Put 1 cup cheddar cheese on top, cover with foil & bake at 350 for 20 min. Then take off foil and brown cheese for 5 more min

Chicken Taco Casserole! Mix 2 cans cr of chick with 2 c shred. chick, 1 pkt taco seasoning & 1.5c sour cream. Tear 6 tortillas & put in 9x13 pan. Pour soup mixture on top and layer again. Put 1 cup cheddar cheese on top, cover with foil & bake at 350 for 20 min. Then take off foil and brown cheese for 5 more minhttp://pinterest.com/pin/358810295283939411/

Ham & Pickle Wraps Recipe A favorite party treat! (Or just for snacking on!!) lay ham or turkey flat, spread a layer of cream cheese, roll a dill pickle up in the ham or turkey, and slice!!! (better if cold).

Ham & Pickle Wraps Recipe A favorite party treat! (Or just for snacking on!!) lay ham or turkey flat, spread a layer of cream cheese, roll a dill pickle up in the ham or turkey, and slice!!! (better if cold).http://pinterest.com/pin/499618152383592200/

Basic Breakfast Crepes Recipe

wanted to wrap things up with ranch dressing because I put that stuff of everything! No joke, I’ve put it on French Toast once. It was not very good, but I had to try. This kind of gives you an idea of just how much I love it.

What makes my version of this dressing special, in my opinion, is the  fresh cracked peppercorn and fresh herbs! This dressing is packed with amazing fresh flavors that would give any salad or sandwich extra oomph!

Make your own Homemade Shake & Bake !!!

Make your own Homemade Shake & Bake !!!http://pinterest.com/pin/30328997464889405/

Paleo Omelet Muffins

These are great for big and little hands. I like to add chopped mushrooms and then saute' them lightly with veggies in a bit of butter before adding to egg mixture. This ensures that the veggies are not crunchy when muffins are done. My grand kids love to grab one and eat it on the way to the bus stop, daughter either eats one on the way to work or saves it for mid morning snack. I love them cold. Good stuff and my Sunday Morning Brunch Bunch requests them when brunch is at my house!

Ingredients

• 8 eggs


• 8 ounces cooked ham, crumbled


• 1 cup diced red bell pepper


• 1 cup diced onion

• 1/4 teaspoon salt


• 1/8 teaspoon ground black pepper


• 2 tablespoons water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.


2. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.


3. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.

Roasted Cauliflower and Aged White Cheddar Soup

Ingredients

• 1 small head cauliflower, cut into florets


• 2 tablespoons oil


• salt and pepper to taste


• 1 tablespoon oil


• 1 medium onion, diced


• 2 cloves garlic, chopped


• 1 teaspoon thyme, chopped


• 3 cups vegetable broth or chicken broth or chicken stock *


• 1 1/2 cups aged white cheddar, shredded


• 1 cup milk or cream


• salt and pepper to taste

Directions

1. Toss the cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.


2. Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.


3. Add the garlic and thyme and saute until fragrant, about a minute.


4. Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.


5. Puree the soup until it reaches your desired consistency with a stick blender.


6. Mix in the cheese, let it melt without bringing it to boil again.


7. Mix in the milk, season with salt and pepper and remove from heat.

Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything except the cheese and milk in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cheese and milk and cooking until the cheese has melted.

No-Bake Cheesecake

INGREDIENTS

• 2 packages (20 sheets) graham crackers


• 11 tablespoons (1 3/8 sticks) unsalted butter, melted


• 2 tablespoons sugar


• 2 8-ounce packages cream cheese, room temperature


• 1 14-ounce can (1 1/4 cups) sweetened condensed milk


• 1/4 cup fresh lemon juice


• 1 teaspoon vanilla extract

DIRECTIONS

1. 
   

   STEP 1

   
   Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.


2. 
   

   STEP 2

   
   Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.


3. 
   

   STEP 3

   
   Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.


4. 
   

   STEP 4

   
   Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
   

   IN THIS STEP:

   
   
   
   
   • How to Juice Citrus
   
   
   
   


5. 
   

   STEP 5

   
   Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.


6. 
   

   STEP 6

   
   Unclasp sides of pan, and remove cheesecake.

Cherry Cheesecake Dip

Between Thanksgiving, Christmas, and New Years this year I found myself needing to make nemourse dishes to pass for family functions.  While I have my normal requests that I take, I am always looking for fun new recipes that will please a crowd, and that are easy to make.  I especially loved this recipe for Cherry Cheesecake Dip from the Chameleon Girls blog for just that reason.  Anything that looks pretty on a platter and is a dump, mix, and go recipe is just right to get me out the door and to family functions with the kids.

Ingredients

• CHERRY CHEESECAKE DIP


• 1 pack softened cream cheese (8oz)


• 1 jar marshmallow fluff (7oz)


• 2 small tubs Cool Whip (8oz each)


• 2 cans cherry pie filling (21 oz each)


• Pack of graham crackers

Instructions

1. Mix softened cream cheese and marshmallow fluff by hand until smooth.


2. Fold in Cool Whip one container at a time


3. Spread into dish, pan or on a platter.


4. Cover with cherry pie filling and refrigerate


5. Break graham crackers into sticks for dipping.

BREAKFAST QUINOA WITH BLUEBERRIES

 Love quinoa for lunch and dinner, I've never thought about it for breakfast. What a great idea instead of oatmeal!

In a medium saucepan, combine:

1 cup quinoa

1 cup water

1 cup almond milk

Bring to a boil. Cover and reduce heat. Simmer for 15 minutes, or until the liquid has been absorbed.

Remove from the heat and add:

2 tablespoons honey

2 teaspoons cinnamon

1 teaspoon vanilla

Mix well and divide between 4 serving bowls. Sprinkle with blueberries, or fresh fruit of your choice, and serve!

Enjoy!

CHEESY SAUSAGE SPINACH BREAKFAST CASSEROLE

INGREDIENTS:

1 package (6 ounces) herb-flavored stuffing mix
1 pound bulk breakfast sausage
¼ cup chopped scallions
1 clove garlic, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
8 ounces Monterey Jack cheese, shredded
1½ cups half-and-half
3 eggs
2 tablespoons grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish; set aside.

2. Prepare the stuffing according to package directions; set aside.

3. Cook the sausage over medium heat in a large skillet, breaking it up as it cooks. Add the scallions and cook until the meat is no longer pink. Add the garlic and cook for another minute, or until the garlic is fragrant. Drain any fat from the pan.

4. Add the prepared stuffing and the spinach to the skillet with the sausage and mix together until thoroughly combined. Transfer to the prepared baking dish and sprinkle with the Monterey Jack cheese.

5. In a small bowl, whisk together the half-and-half and eggs and pour evenly over sausage mixture. Rap the dish against the counter once or twice to make sure the liquid is evenly distributed.

6. Bake for 30 minutes, or until a thermometer inserted in the center reads 160 degrees F. Sprinkle with Parmesan cheese and bake for 5 more minutes, or until bubbly. Let sit for 10 minutes before serving.

Buffalo Chicken Lasagna. Tasty twist on lasagna!

Ingredients

• 1 tablespoon canola oil


• 1-1/2 pounds ground chicken


• 1 small onion, chopped


• 1 celery rib, finely chopped


• 1 large carrot, grated


• 2 garlic cloves, minced


• 1 can (14-1/2 ounces) diced tomatoes, drained


• 1 bottle (12 ounces) buffalo wing sauce


• 1/2 cup water


• 1-1/2 teaspoons Italian seasoning


• 1/2 teaspoon salt


• 1/4 teaspoon pepper


• 9 lasagna noodles


• 1 carton (15 ounces) ricotta cheese


• 1-3/4 cups (7 ounces) crumbled blue cheese, divided


• 1/2 cup minced Italian flat leaf parsley


• 1 egg, lightly beaten


• 3 cups (12 ounces) shredded part-skim mozzarella cheese


• 2 cups (8 ounces) shredded white cheddar cheese

Directions

1. In a Dutch oven, heat oil over medium heat. Add the chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.


2. Meanwhile, cook noodles according to package directions; drain.


3. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg.


4. Spread 1-1/2 cups sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.


5. Bake, covered, at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving. Yield: 12 servings.

Homemade Buttermilk Ranch Dressing

I wanted to wrap things up with ranch dressing because I put that stuff of everything! No joke, I’ve put it on French Toast once. It was not very good, but I had to try. This kind of gives you an idea of just how much I love it.

What makes my version of this dressing special, in my opinion, is the  fresh cracked peppercorn and fresh herbs! This dressing is packed with amazing fresh flavors that would give any salad or sandwich extra oomph!

Ingredients

• 1/2 cup of sour cream


• 1/4 cup of mayo


• 1/3 cup of buttermilk


• 1 large garlic clove


• 1/2 tsp Worcestershire sauce


• 1 tsp minced fresh dill weed


• 1 tsp minced fresh parsley


• salt


• fresh cracked peppercorn

Instructions

1. Combine all the ingredients for ranch dressing in a blender.


2. Pulse several times, until all combined and blended.

A Holiday Hot Milk Cake

For cake:

1 ½ cups whole milk

3 stick butter, room temperature

6 eggs

3 cups sugar

4 teaspoons vanilla

3 cups all purpose flour

1½ cups cake flour

3 ¼ teaspoons baking powder

2 teaspoons salt 

If you are going to use the pumpkin butter and the streusel, make sure to prepare those ahead of time and set aside so that they are ready to add to the cake batter. In a small microwave safe bowl, add the milk and butter together and heat until the butter has melted, then set aside. In a separate large bowl, add the eggs, sugar and vanilla and whisk together until all of the ingredients are well incorporated. Sift all of the dry ingredients together into a separate bowl. You are going to add the dry ingredients in 3 additions and the liquid in 2 additions. We do this to prevent any lumps from forming because there is a good bit of liquid to incorporate. Begin with adding 1/3 of the flour into the eggs and whisk well, then add half of the butter/milk mixture and whisk again. Repeat with the rest of the ingredients until you have achieved a smooth batter and everything is well combined.

Pour half of the cake batter into a well sprayed and (parchment) paper lined cake pan. Add half of the streusel on top of the batter in the pan, then pour the rest of the cake batter on top of that.

Add the pumpkin butter (or your favorite jam or pie filling) on top of this and swirl into the batter.

Add the rest of the streusel all over the top

Bake the cake in a 350°F oven and bake until the cake tests clean, about 30-45 minutes. Allow to cool completely before slicing. This will be easier to slice if baked the day before, so make it ahead of time if you can.

Reeses Brownie Ice Cream Cake

Ingredients:

BROWNIE

(BROWNIE ADAPTED FROM ALICE MEDRICH. RECIPE WILL NEED TO BE DOUBLED AND BAKED IN A 16-3/4 BY 12 INCH JELLY-ROLL PAN)

• 8 TABLESPOONS UNSALTED BUTTER


• 4OZ. UNSWEETENED CHOCOLATE


•  1 ¼ CUPS SUGAR


•  1 TEASPOON VANILLA EXTRACT


•  ¼ TEASPOON SALT


•  2 LARGE EGGS


•  ½ CUP ALL-PURPOSE FLOUR

ICE CREAM LAYER

• 1 GALLON VANILLA ICE CREAM, SOFTENED


• 2 CUPS MINI REESE’S PEANUT BUTTER CUPS, CHOPPED


•  3/4 CUPS TOFFEE BITS

TOPPING:

•  1 CUP HOT FUDGE SAUCE


•  3/4 CUP MINI REESE’S PEANUT BUTTER CUPS, CHOPPED

Directions:

PREPARATION: COVER PAN WITH NONSTICK SPRAY. HEAT OVEN TO 400 DEGREES F.

TO MAKE BROWNIE LAYER:

1. PLACE BUTTER AND CHOCOLATE IN A BOWL OVER SIMMERING WATER. STIR FREQUENTLY UNTIL MIXTURE IS MELTED. REMOVE CHOCOLATE MIXTURE FROM HEAT AND STIR IN SUGAR, VANILLA AND SALT. ADD THE EGGS ONE AT A TIME, STIRRING UNTIL EACH IS INCORPORATED BEFORE ADDING THE NEXT. STIR IN FLOUR AND BEAT WITH A WOODEN SPOON UNTIL MIXTURE IS GLOSSY ABOUT 1 MINUTE. POUR MIXTURE INTO JELLY ROLL PAN AND BAKE FOR 15-20 MINUTES, OR UNTIL THE BROWNIE STARTS TO PULL AWAY FROM THE SIDES OF PAN. ALLOW BROWNIES TO COOL COMPLETELY AND THEN USING A SIX-INCH ROUND STENCIL CUT OUT THREE ROUNDS (YOU WILL HAVE SOME LEFTOVER BROWNIE).

TO MAKE ICE CREAM LAYER:

1. PLACE SOFTENED ICE CREAM IN A BOWL AND FOLD IN CHOPPED REESE'S CUPS AND TOFFEE.

ASSEMBLY:

1. USE A SPRINGFORM PAN OR LINE A CAKE PAN WITH TWO LAYERS OF PLASTIC WRAP WITH A ONE INCH OVERHANG ALL THE WAY AROUND. PLACE A BROWNIE LAYER ON THE BOTTOM AND LAYER ICE CREAM ON TOP. REPEAT UNTIL FULLY ASSEMBLED, FINISHING WITH A BROWNIE LAYER ON TOP. FREEZE UNTIL SET. REMOVE FROM FREEZER ONCE SET AND POUR WARM HOT FUDGE ON TOP AND SPRINKLE WITH CRUSHED REESE’S TO FINISH.

Peach Cobbler | 17 Southern Foods You Need To Try

Peach Cobbler | 17 Southern Foods You Need To Tryhttp://pinterest.com/pin/139611657172719548/

❥ Drink this daily. Recipe:2 handfuls of spinach, 1 c of chunk pineapple, 2 bananas, 1 c of yogurt & 1c filtered water. Blend & enjoy!

❥ Drink this daily. Recipe:2 handfuls of spinach, 1 c of chunk pineapple, 2 bananas, 1 c of yogurt & 1c filtered water. Blend & enjoy!http://pinterest.com/pin/178807047676166416/

Cinco de Mayo Recipes! - Whats Gaby Cooking

Cinco de Mayo Recipes! - Whats Gaby Cookinghttp://pinterest.com/pin/9218374210602065/

A rub seasoned with paprika, rosemary, and garlic gives this low calorie chicken recipe lively flavor while a balsamic-vinegar drizzle adds subtle sweetness.

A rub seasoned with paprika, rosemary, and garlic gives this low calorie chicken recipe lively flavor while a balsamic-vinegar drizzle adds subtle sweetness.http://pinterest.com/pin/412149803370823967/

Petal Pushers

Petal Pushershttp://pinterest.com/pin/415738609323913350/

Oatmeal Cake with Broiled Icing

Oatmeal Cake with Broiled Icinghttp://pinterest.com/pin/554224297865573193/