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Bacon Wrapped Cream Cheese Stuffed Chicken Breast



Ingredients
2 Boneless skinless chicken breast
4 tablespoons cream cheese
1/4 cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon
Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4″ thick.

How to make it:

Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put 1/4 of this mixture into the middle of each piece of chicken.

Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.

Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.

One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding.

Place on baking sheet and back for 30 minutes at 375 degrees F.

Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom sid

 Source: www.kingideas.co

OMG! These are to Die for. Oven Baked Tacos!



Brown your ground beef …

Ingredients

2 lb ground beef
1 can refried beans
1 can of tomato sauce
1 packet taco seasoning
1 oz shredded cheese
12 tortillas/taco shells

How to make it:

Start with the taco shells, buy them in the store or make em yourself. If you make them yourself, I don’t think you will ever go back to purchasing taco shells. All you need is some tortillas and cooking spray. We used some small, soft “taco” tortillas. We used the flour kind but corn is fine too.

First you want to steam them… Wet some paper towels and wring them out well. Layer the tortillas with the wet paper towels on a plate and then microwave (we did 6 at a time). Keep an eye on them, it should be about 30 seconds until they are steamed. Then lightly spray each side with cooking spray and drape each tortilla over two bars of the oven rack. It is wise to put a baking sheet below them to catch any oil from the cooking spray. Bake at 350-375 degrees for 7-10 minutes. You will be able to tell that they are browning & getting crispy. Take them out and set them aside!

Okay, now for the filling All you need is ground beef (2 pounds), 1 can of refried beans, 1 can of tomato sauce, 1 packet of taco seasoning, shredded cheese, & your favorite taco toppings.

Brown the ground beef in a large skillet. COMPLETELY drain all grease and return to skillet. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (you can eye this to see whats best, you don’t want the filling to be too runny or your tacos will be soggy on the bottoms). Blend well and scoop into the tacos (which should be “standing” in a lightly greased casserole type dish). Then just sprinkle the cheese over the top and bake. I think I did my at 375 degrees for about 10 minutes.

Source: bestfoodtips.net

Outback Steakhouse Bloomin Onion



Batter
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions (I use walla wallas here in Calgary)

Seasoned flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Creamy Chili sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne

Outback Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

How to make it:

———Alrighty-forthe seasoned flour———–.
combine flour, paprika, garlic powder, pepper and cayenne-mix well.
——–Creamychili sauce——–.
combine mayo, sour cream, chili sauce and cayenne-mix well.
——–Dippingsauce———-.
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
——–Andfor the batter———.
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.
Cut about 3/4 inch off top of onion and peel.
Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well).
Dip in seasoned flour and gently shake to remove excess.
Seperate peatls to coat thoroughly with batter.
Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
Turn over and fry 1 1/2 minutes more or until golden brown.
Drain on paper towels.
Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
Serve hot with chili sauce and dipping sauce

source:Susan bowden tipsa

Catch A Husband Cake



Ingredients:
For the Cake:
1 can condensed milk
1 can evaporated milk
1 cup coconut milk
500 grams flour (2½ cups)
1/2 cup sugar
3 large whole eggs
3 tablespoons margarine

How to make it:

For the Icing:
1 cup coconut milk
2 tablespoons sugar
1 cup shredded coconut

For the Cake:
Blend all ingredients for cake in a blender.
Place in a greased and floured Bundt pan.
Bake at 350ºF until golden brown, 30 to 60 minutes depending on the oven.
Insert a toothpick to check doneness. If it comes out clean, remove cake from oven.

For the Icing:
Put the coconut milk, sugar and grated coconut in a saucepan, stirring occasionally. Bring to a boil, let it cool a bit, then pour over hot cake. The icing mixture will look like condensed milk when done

Source: bestfoodtips.net

Southern Buttermilk Biscuits



2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
1⁄4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx)
1⁄2 cup sugar (for topping)

How to make it:

Preheat your oven to 450°F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal.
If using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board.
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not overbake.
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
The dough must be handled as little as possible or you will have tough biscuits.
I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
You also must pat the dough out with your hands, lightly.
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

HAMBURGER STEAKS WITH ONION GRAVY



1lb. ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1tbsp. oil
1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt

How to make it:

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In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potato

Source: bestfoodtips.net

Pork Chops Yum-Yum



2 -4 pork chops, 1/2 inch to 3/4 inch thick
1⁄4 cup chicken broth
1⁄8 cup honey
1⁄8 cup soy sauce
1 tablespoon ketchup
1⁄4 teaspoon ginger
1⁄8 teaspoon garlic salt

How to make it:

Brown chops on both sides.
Place in greased casserole dish.
Mix all remaining ingredients and pour over pork chops.
Bake, uncovered, at 350 for one hour.

Spinach Artichoke Dip



INGREDIENTS
2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2⁄3 cup sour cream
1 cup cream cheese
1⁄3 cup mayonnaise
2 teaspoons garlic, minced

How to make it

Preheat oven to 375°F.
Mix together Parmesan cheese, spinach, and artichoke hearts.
Combine remaining ingredients and mix with spinach mixture.
Bake for 20-30 minutes.
Serve with crackers or toasted bread.

Red Cactus Margarita - Alcohol Optional



INGREDIENTS
1 1⁄4 cups raspberry-cranberry frozen juice concentrate (do not reconstitute)
3 cups whole frozen raspberries
3⁄4 cup frozen limeade concentrate (do not reconstitute)
1⁄2 cup triple sec
3⁄4 cup tequila, gold
4 cups crushed ice, enough to make slushy
1 lime, sliced
sugar

How to make it:

Combine everything but the sliced lime and sugar in a blender, adding more ice if necessary to make the mixture slushy.
Prepare glasses, by moistening rims with lime slice and dip in plate of sugar.
Fill glasses and garnish with lime wheel slices.
For a non-alcoholic version, omit Tequila and replace Triple Sec with reconstituted orange juice.

Famous Red Lobster Shrimp Scampi



1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped…
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated Parmesan cheese

How to make it :

Heat cast iron skillet and add olive oil.
Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter.
Add white wine, and lemon juice.
Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
Sprinkle with grated Parmesan Cheese
Source: www.kingideas.co

Panera Broccoli Cheese Soup



1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

How to make it :

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
dd salt and pepper. Can be puréed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.
Source: www.kingideas.co

FRIED APPLE or PEACH PIES



Ingredients
8 ounces dried apples or dried peaches
1 cup water
1/3 cup sugar
1 tablespoon butter
1 tsp. cinnamon or apple pie spice
1 can jumbo refrigerated flaky biscuits
vegetable oil, for fryin

How to make it :


Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
If using fresh apples: For the filling: Add 2 TBS butter to a large saute pan and melt. Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat, mash slightly and cool.)
Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 1 tablespoon apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal.
Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat until golden, turning once. Don’t rush it because you want to make sure the biscuit is cooked completely through.
Drain well on paper towels.
Makes 10 pies.

source:susan bowden tips

Farmer’s Casserole



3 cups frozen hash browns
3⁄4 cup shredded monterey jack pepper cheese
1 cup cubed cooked ham
1⁄4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can evaporated milk
1⁄4 teaspoon black pepper
1⁄2 teaspoon salt

How to make it :


Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings.
Pour over potatoes and cheese.
Refrigerate over night.
Bake at 350 for 40-50 minutes until set.
Let rest 5 minute

Source: www.kingideas.co

GERMAN CHOCOLATE CAKE



Ingredients

1/2 cup boiling water
4 ounces sweet cooking German chocolate
2 cups sugar
1 cup butter, softened
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

Coconut Pecan Frosting
1 cup sugar ( 1 1/2 cups)
1/2 cup butter ( 3/4 cups)
1 cup evaporated milk ( 12 oz. can)
1 teaspoon vanilla ( 1 1/2 tsp)
3 egg yolks ( 4 egg yolks)
1 1/3 cups flaked coconut ( 2 cups)
1 cup chopped pecans ( 1 1/2 cups)

How to make it :

Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.

Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.

Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.

Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.

source:susan bodwen tips

STRAWBERRY PIE!!! This looks amazing!!!



INGREDIENTS
Crust
½ c. (1 stick) butter, softened
3 Tbsp. sugar
1 c. flour
Filling
2 c. water
2 c. sugar
6 Tbsp. cornstarch
1 (6 oz.) package strawberry jell-o
3 quarts strawberries, cleaned and de-stemmed
*If you are using a shallow pie plate, cut filling recipe in half.

How to make it:

Crust
Mix butter, sugar, and flour and press into a greased deep pie plate. Bake at 375 degrees for 10 minutes.
Filling
Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear.
Remove from heat; add strawberry jell-o.
Mix well and cool.
Fold in strawberries.
Pour into pie shell.
Store in refrigerator until set; serve with whipped cream.
Source: www.kingideas.co

Garlic Shrimp Pasta



Ingredients
1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
salt
herbs (according to taste)

How to make it :

1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
2 While pasta is boiling, wash shrimp.
3 Melt butter over medium heat. Add shrimp.
4 Let cook till a little pink and starting to curl. Then add garlic.
5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!
Source: www.kingideas.co

BAKED GARLIC PARMESAN POTATO WEDGES



INGREDIENTS
3-4 large russet potatoes, sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

How to make it:

Preheat oven to 375. Lightly grease a large baking sheet and set aside.
Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Source: www.kingideas.co

Strawberry Shortcake Cheesecake



Bottom crust
22 Golden Oreos Crushed
5 Tbsp Melted butter

Filling
4 8oz packages cream cheese
1 2/3 cups sugar
1/4 cup corn starch
1 Tbsp Pure Vanilla Extract
2 Large Eggs
3/4 Cup Heavy Whipping Cream
Jar of smuckers strawberry ice cream topping

Topping
12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp from a small package of strawberry gelatin

How to make it :


Preheat oven to 350 degrees.
Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.

Crust – crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.

Filling – Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
Blend in the eggs, one at a time, beating the batter well after each one.
Blend in heavy cream.
At this point mix the filling only until completely blended. Be careful not to overmix the batter.
Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.

crumb topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.

Source: www.kingideas.co

STRAWBERRY CINNAMON ROLLS WITH LEMON CREAM CHEESE GLAZE




Ingredients
Dough Ingredients:
3¼ cups flour
2 tsp instant yeast
¼ cup white sugar
½ teaspoon salt
1 egg
¼ cup water
¾ cup milk
⅓ cup butter, softened
Filling Ingredients:
21 ounce can Lucky Leaf Strawberry Pie Filling
2 teaspoons cinnamon
½ teaspoon sugar
Lemon Cream Cheese Frosting:
4 ounce cream cheese, softened
3 Tablespoons butter, softened
1 cup powdered sugar
¼ cup half and half
2 teaspoons lemon juice
1 Tablespoon lemon zest (one lemon)
1 teaspoon vanilla
How to make it:


To make the dough: In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.
In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.
On a lightly floured surface, roll the dough into a large 9×15 square. About ¼-1/2 inch thick. Spread strawberry pie filling evenly on top of the dough. In a small bowl combine the cinnamon and sugar and sprinkle on top of the strawberry filling. Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9×13 inch pan and cover with a damp cloth and let rise for 30 minutes.
Preheat oven to 375 degrees. Bake for 30 minutes or until just golden brown on the tops.
To make the glaze: Beat together the cream cheese, butter, and powdered sugar until smooth. Add the half and half, vanilla, lemon juice and lemon zest until combined. Frost over warm cinnamon rolls and enjoy!

Source: www.kingideas.co

Slow Cooker Ham & White Beans



Ingredients:
1 lb package dried northern beans
ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
6 cups water
salt & pepper to taste
How to make it:


Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.
Source: www.kingideas.co

Banana Cream Cheesecake



ingredients
20 nilla wafers
¼ cup butter, melted
24 oz cream cheese, softened
2/3 cup sugar
2 Tbsp cornstarch
3 eggs
¾ cup mashed bananas (about 2)
½ cup whipping cream
2 tsp vanilla extract
How to make it :


Preheat oven to 350°F.
Place wafers in a blender or in a food process. Blend until finely crushed.
Add melted butter and blend well. Press crumb mixture onto bottom of 10″ pan and place in refrigerator.
In a large bowl, beat cream cheese with electric mixer at medium speed until creamy. Add sugar and cornstarch. beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla.
Pour cream cheese mixture into prepared pan. Place pan on cookie sheet and bake 15 minutes.
Reduce oven temperature to 200°F continue baking 75 minutes
Cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
Allow cheesecake to stand at room temperature 15 minutes before serving.
Source: www.kingideas.co

Crockpot Chicken and Gravy



Ingredients:

2lbs boneless, skinless chicken breasts
14 ½ oz can chicken broth
2 packets of chicken gravy mix
How to make it:


1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 – 4 hours or until chicken easily pulls apart.

2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.

3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. That’s it! Serve with the gravy over the chicken. Yum!

Source: bestfoodtips.net

BETTER-THAN-TAKEOUT-FRIED-RICE



Ingredients:
Serves: 5-6
Ingredients
•4 cups rice, prepared (use brown rice)
•½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
•1 cup peas & carrots, frozen
•1 white onion, chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•¼ cup soy sauce
How to make it:

1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Source: bestfoodtips.net

Goulash I Grew Up With



what you need:
 1 pound cooked ground beef
1/2 onion – chopped
1/2 green bell pepper – chopped shopping list
1 T canola oil ( or butter )
3 cups water
3 beef boullion cubes
2 14.5 oz cans diced tomatoes
2 4 oz. cans tomato sauce
1 teas garlic powder
1 teas chili powder
1 1/2 teas cumin
1/4 teas salt (more to taste)
1/4 teas pepper
2 cups large elbow macaroni
How to make it :


Brown ground beef – then drain and rinse
In a large pot cook onion and green pepper in oil till softened
Add all ingredients to the pot except macaroni and bring to a boil over medium heat
Stir in the macaroni and reduce the heat to simmer. Let simmer until the macaroni is done, stirring occaisionally to make sure macaroni doesn’t stick.
Great with crusty bread.
Feel free to adjust the spices as you like, of course !
Source: www.kingideas.co

WOOW !!! Buttermilk Fried Chicken Tenders !!!!



Ingredients:
For the Marinade
2 pounds chicken tenderloins
1 cup buttermilk
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
For the Breading
1-1/2 cups all purpose flour
1 heaping teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1-1/2 teaspoons baking powder
3 tablespoons buttermilk
For Cooking
3-4 cups vegetable oil, for cooking
how to make it:


First step : you need to Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly & smush it around to ensure chicken tenders are evenly coated with buttermilk & seasoning. Place in a bowl (in case of leakage) & refrigerate overnight, or at least 4 hours.
Second step : Make the breading by combining the flour, salt, pepper, garlic powder, paprika & baking powder in a large bowl. Whisk until well combined, then add the buttermilk & stir with a fork until mixture is evenly clumpy.
Line a baking sheet with aluminum foil.

Crockpot Italian Chicken!



4 chicken breasts
1 packet Zesty Italian dressing seasoning
8 oz. cream cheese (softened)
2 cans cream of chicken soup
2 tablespoons of garlic powder
1 package of pasta
How to make it :


Add all the ingredients except the pasta into the crockpot. Cook on low for 4 hours. If sauce is too thick, add a little milk.
When you are ready to serve the chicken, cook pasta according to package. Drain pasta.
Add pasta to the chicken sauce in the crockpot and toss together.

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Best Ever Banana Cake With Cream Cheese Frosting



INGREDIENTS
1 1⁄2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1⁄2 teaspoons baking soda
1⁄4 teaspoon salt
3⁄4 cup butter, softened
2 1⁄8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1⁄2 cups buttermilk
How to make it:

Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.

Reeses Squares - 5 Ingredients & No Bake (Reese's)



INGREDIENTS:
1 1⁄2 cups graham cracker crumbs
1 lb confectioners' sugar (3 to 3 1/2 cups)
1 1⁄2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips
How to make it :


Combine graham crumbs, sugar and peanut butter and mix well.
Blend in melted butter until well combined.
Press mixture evenly into a 9 x 13 inch pan.
Melt chocolate chips in microwave or in double boiler.
Spread over peanut butter mixture.
Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".

FRESH APPLE CAKE RECIPE



c vegetable oil
2 c sugar
3 eggs
3 c flour
1 tsp baking soda
2 tsp vanilla extract
1 c chopped pecans
3 c peeled and chopped apple

How to make it :

Preheat oven to 350 degrees. Grease a 9 x 13″ pan. Combine oil, sugar, and eggs. Stir in flour and baking soda. Add vanilla, pecans, and apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Then prepare frosting.
Frosting
1/2 c butter
1 c brown sugar, packed
1/4 c evaporated milk
1/2 tsp vanilla
Boil all ingredients in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until of spreading consistency. Spread over top of cake.
Source: www.kingideas.co

TACO CASSEROLE



Ingredients:

2 cups crushed tortilla chips, plus more for topping
2 cups shredded Mexican cheese blend
1 16 oz. can refried beans
4 green onions, chopped
1 large tomato chopped
1 pkg. taco seasoning
1 1lb. ground beef
1 cup chunky salsa
shredded lettuce

How to make it :


1. Brown ground beef in a skillet and drain the grease off.

2. Add in the refried beans, taco seasoning and salsa.

3. Cook for 5 minutes and remove from heat.

4. In a 9 x 13 casserole dish spread 2 C. tortilla chips around the bottom.

5. Evenly spread the meat mixture over the top.

6. Top with 1 1/2 cup cheese, 1/2 of the green onions, and 1/2 of the chopped tomatoes.

7. Bake at 350 degrees for 20 minutes.

8. Remove from oven and top with shredded lettuce, remaining green onions, tomatoes, chips and the remaining cheese

Source: bestfoodtips.net

P. F. Chang's Chicken Lettuce Wraps




INGREDIENTS
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2⁄3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce
How to mske it :


Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.
Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to pan. Add stir fry sauce to pan, saute mixture a couple minutes then serve in lettuce leaves.

Authentic Italian Meatballs




INGREDIENTS
1 lb ground beef
2 eggs
1⁄4 cup milk
1⁄2 cup breadcrumbs
1⁄2 teaspoon salt
1 tablespoon fresh parsley
1 teaspoon garlic powder
1⁄2 teaspoon fresh ground pepper
1⁄2 cup grated parmesan cheese
How to : 


Mix all ingredients in a large bowl by hand.
Use your bare hands for best results.
Roll meatballs to about the size of a golf ball.
Drop raw meatballs into large (I use a stock pot) pot of sauce.
(I have an incredible sauce recipe {#92096} I use for my meatballs).
Simmer for about 3 hours.
 
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