Crockpot Scalloped Potatoes

  • 10 pounds potatoes, peeled and sliced
  • 1 large onion, diced
  • 16 slices thick cut bacon, uncooked and diced
  • 4 cups shredded taco blend cheese
  • 1 28 oz can cream of chicken soup
Read Full Instruction please visit :

Read More

Thai Coconut Curry Soup

2 14 ounce cans premium coconut milk
1 heaping Tablespoon Thai curry paste
1 bunch cilantro roots, rinsed well
2 chicken breasts, thinly sliced
2 cups chicken broth
1 carrot, shredded
4 or 5 lime leaves
2 stalks lemon grass, halved lengthwise, woody leaves removed
2 tablespoons fish sauce
2 limes zest and juice
a small knob frozen ginger
a handful bean sprouts
8 ounce package rice noodles
1 bunch cilantro leaves, rinsed well
2 or 3 green onions, thinly sliced
a sprinkle or two salt or soy sauce
Read Full Instruction please visit :
Read More

Jalapeno Popper Chicken

6 skinless, boneless chicken breast
For the jalapeno popper topping:
3 slices bacon, diced
2 jalapenos, deveined, deseeded and diced
¼ cup diced onion
1 (8-ounce) package cream cheese, softened
½ cup mayonnaise or Greek yogurt
1 cup shredded cheddar cheese
½ cup shredded Parmesan cheese
For the topping:
½ cup crushed butter crackers (½ sleeve)
½ cup Parmesan cheese
4 tablespoons butter, melted
Read Full Instruction please visit :
Read More

Dorito Chicken Casserole

If you are looking for a quick and delicious Mexican casserole dish, this Dorito chicken casserole is the perfect meal for you. The most work is that involved in this casserole is cooking and shredding the chicken. If you have leftover chicken, this recipe would be a great way to use that up. If you do not, you can cook the chicken any way you like—in the oven, on the stove top, or on the grill. If you want to save time you could also get a cooked rotisserie chicken from the store and shred it. The process to making this delicious casserole is simple—all of the chicken mixture ingredients are mixed in a bowl and then layered in a casserole dish with crushed Doritos and topped with cheese. After the dish has baked you can top with additional ingredients such as lettuce and tomato if you choose. This Dorito chicken casserole makes a perfect dinner for any night of the week. Enjoy. Adapted from Jam Hands.


2cups shredded cooked chicken
2cups shredded Mexican cheese blend (divided)
1(10 oz) can cream of chicken soup
½cup milk
½cup sour cream
1can Ro-tel tomatoes (drained)
½packet taco seasoning
1large bag Doritos
Shredded lettuce (optional)
diced tomato (optional)


Step 1: Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well. Step 2: Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish. Step 3: Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose. (Makes 4 Servings)

Read More

Neiman Marcus Dip

5 - 6 green onions
8 oz. cheddar cheese, shredded
1½ cups mayonnaise
1 jar Hormel Real Bacon Bits
1 pkg. slivered almonds
Chop the green onions.
Shred the cheddar cheese.
Read Full Instruction please visit :
Read More

Tater Tot Breakfast Casserole


1pound ground pork breakfast sausage (or cubed ham or bacon, whatever you like best) shopping list
2-4cups shredded cheddar cheese
2cups milk
2pounds frozen tater tots


Preheat oven to 350 degrees F (175 degrees C). Spread the sausage, bacon, or ham evenly in the bottom of a 9x13 inch pan. Spread cheese over meat. I use 4 cups of cheese, but you can use less if you prefer to reduce the calories. In large bowl, beat together milk and eggs. Pour over cheese. (May be refrigerated overnight at this point). Top with frozen tater tots. Bake in preheated oven for 45 minutes. Some ovens may take more or less time. Cool for 5 to 10 minutes before serving.
Read More

Crockpot Apple Pie Breakfast


Apple Pie Breakfast -
1cup of steel cut oats
3diced apples
1cup apple juice
3cups water
½tsp cinnamon.


Throw all of the ingredients into the slow cooker the night before and wake up the next morning to a healthy, nutritious, homemade breakfast!
Read More

Bacon Wrapped Cream Cheese Stuffed Chicken Breasts


1boneless skinless chicken breast
2tablespoons cream cheese
1tablespoon green onion, Chopped
2pieces bacon, Partially Cooked


Pound out Chicken breast so it is about 1/4" thick. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast. Roll Chicken breast up to conceal cream cheese. Wrap partially cooked bacon around chicken breast and secure with toothpick. Place on baking sheet and bake for about 30 minutes at 375. Broil for about 5 minute to crisp bacon. you can sub turkey bacon for the bacon, and a low fat cream cheese to make this healthier!
Read More

Mac & Cheese in the Crockpot


Cooking oil spray
2cups skim milk
1(12 oz.) can evaporated milk
1tsp salt
¼tsp. pepper
cups preshredded sharp cheddar cheese
2cups uncooked elbow macaroni


Spray the pot of the slow cooker or if using a liner bag, spray the bag well. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crockpot. Add cheese and uncooked macaroni. Stir gently to mix. Turn slow cooker on low and cook 3-4 hours, or until the cheese is set and the macaroni is tender. (Do not cook more than 4 hours, or the sides will begin to dry out). Serve at once. Tips: between the 3-4 hour mark on low, the edges start to get that crispy, cheesey edge. Kids love that part, but if yours don't you'll want to make this when you know you can cut it to warm or serve it at about the three hour mark.
Read More

Creamy Chicken Noodle Soup


1(32-ounce) container reduced-sodium chicken broth
3cups water
cups chopped cooked chicken (about 12 ounces)
cups sliced carrots (3 medium)
cups sliced celery (3 stalks)
cups sliced fresh mushrooms (4 ounces)
¼cup chopped onion
teaspoons dried thyme, crushed
¾teaspoon garlic-pepper seasoning
3ounces reduced-fat cream cheese, cut in cubes
2cups dried egg noodles


In a 5- to 6-quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme and garlic-pepper seasoning. Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting. Image by Seasoned Cook on Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.
Read More

Ham and Cheese Pretzel bites

  • 2 tablespoons packed brown sugar
  • 1 cup warm milk (110-115 degrees F)
  • 2 1/2 to 3 cups flour
  • 1 package (1/4 oz) instant dry yeast
  • 1/2 cup finely chopped ham
  • 1/2 cup mozzarella cheese, shredded
  • 6 cups water
  • 4 teaspoons baking soda
  • 4 tablespoons unsalted butter, melted
  • 1-2 tablespoons coarse kosher salt
Read Full Instruction please visit :

Read More

Famous Red Lobster Shrimp Scampi

  • 1 lb medium shrimp, peeled and deveined
  • 1 tablespoon pure olive oil
  • 2 tablespoons garlic, finely chopped
  • 1½ cups white wine, I use chardonnay
  • ½ fresh lemon, Juice only
  • 1 teaspoon italian seasoning
  • ½ cup softened butter
  • 1 tablespoon parsley
  • ½ cup grated parmesan cheese
Read Full Instruction please visit :

Read More

Pecan Balls (Christmas Cookies)

Melts in your mouth. These are a refreshing change from those too sweet Christmas Cookies.


½lb. butter
4Tbsp. sugar
2C ground pecans
2C flour
1tsp. vanilla


Cream sugar and butter, then add other ingredients. Make into small balls and bake at 375º F. 10-12 minutes or until lightly browned. Shake in powdered sugar just before serving
Read More

Jalapeno Popper Spread Recipe

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup mayonnaise
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup canned chopped green chilies
  • 1/4 cup canned diced jalapeno peppers
  • 1 cup shredded Parmesan cheese
  • 1/2 cup panko (Japanese) bread crumbs
  • Sweet red and yellow pepper pieces and corn chips
Read Full Instruction please visit :

Read More

Red Velvet Sheet Cake with Nutella Fudge Icing Recipe


1box red velvet cake mix
13.4 ounce box vanilla instant pudding mix
½cup milk
½cup vegetable oil
½cup sour cream
4large eggs
1cup sweetened condensed milk
½cup Nutella


1. Preheat oven to 350 degrees F. and spray a half sheet 13×18 inch baking sheet with non-stick cooking spray. I lined my baking sheet with a silpat liner, the cake can be done with or without it. 2. Place cake mix, pudding mix, milk, oil, sour cream and eggs into mixer and mix until well combined, about 1 1/2 minutes. Transfer batter to prepared baking sheet and spread evenly. Bake for 25-32 minutes, until baked through. Remove from oven and start icing. 3. Place sweetened condensed milk and nutella into a microwave safe dish and heat for 30 seconds, or until smooth when stirred. Drizzle icing over warm cake spreading oven entire cake. Let cool for 20 minutes then cut into squares with a plastic knife. Makes 24 servings

source :
Read More

Pecan Pie Bars


For crust:
2sticks unsalted butter, softened
cup packed brown sugar
2⅔cups all-purpose flour
½teaspoon salt
For topping:
1stick (½ cup) unsalted butter
1cup packed light brown sugar
cup honey
2tablespoons heavy cream
2cups chopped pecans

Directions: Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides. First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface. Return the pan to the oven and bake an additional 20 minutes. Remove the pan and allow the bars to fully cool in the pan. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.
Read More

Mushroom Asiago Chicken


  • 1 lb boneless skinless chicken breast (about 2 large)
  • 2 cups mushrooms, cut in half
  • 1 clove garlic, minced
  • 3 springs fresh thyme
  • cups dry white wine
  • ½ cup seasoned flour
  • 2 tbs butter
  • 2 tbs olive oil
  • ½ cup heavy cream
  • ¼-½ cup shredded asiago cheese
  • ½ tsp salt (or to taste)
  • ¼ tsp pepper (or to taste)
  • ½ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper


  • Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)

  • Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.

  • Dredge chicken in seasoned flour.  Add to hot oil/butter in skillet.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

  • Add remaining olive oil to hot skillet.  Saute mushrooms and garlic until mushrooms begin to brown.

  • Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places.  Add thyme to mushroom/wine mixture in pan.

  • Add the chicken back to the pan.  Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

  • Remove chicken from pan.  Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor.  I like it strong so I used 1/2 cup).

  • Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2.  If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water...however, the reduction will taste better.

  • Add chicken back to pan and heat through.

  • Garnish with sprigs of fresh thyme.  May be served over any pasta.

source :
Read More

Tuscan Garlic Chicken

  • 3/4 cup all-purpose flour
  • 1/2 tablespoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 4 boneless, skinless chicken breasts
  • 5 tablespoons extra virgin olive oil, divided
  • 1 tablespoon finely minced garlic (about 4-5 cloves)
  • 1 red bell pepper, cut into thin strips or chopped
  • 1/2 cup low-sodium chicken broth
  • 6 ounces fresh spinach
  • 1/2 cup heavy cream
  • 2 teaspoons cornstarch
  • 1 cup lowfat milk
  • 1 cup freshly grated Parmesan cheese
  • 1 pound fettuccine
  • 1.Preheat the oven to 350 degrees F.
  • 2.In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
  • 3.In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
  • 4.While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
  • 5.Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.
  • 6.When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.
source :
Read More

Creamy Bacon and Cheese Dip

  • 16 ounces sour cream
  • 8 ounces cream cheese, softened
  • 2 cups (8 oz.) shredded Cheddar cheese
  • 1 jar (3 ounces) bacon bits
  • 1 cup chopped green onions
  • 1 envelope onion soup mix
  • crackers
  • Assorted fresh vegetables (optional)
  • 1. Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix. 

  • 2. Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional).
Read More

America's Test Kitchen Skillet Baked Ziti

  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • salt & fresh ground pepper
  • 1 (28 ounce) can crushed tomatoes
  • 3 cups water
  • 12 ounces ziti pasta (3¾ cups)
  • ½ cup heavy cream
  • ½ cup parmesan cheese, grated
  • ¼ cup fresh basil leaf, minced
  • 1 cup mozzarella cheese, shredded
  • I haven't made this yet, but lots of reviews making additions (browned hamburger, italian sausage, etc...). Looks VERY versatile.

  • 1  Adjust oven rack to middle position and preheat oven to 475.
  • 2  Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch ovensafe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute. (If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking).
  • 3  Add crushed tomatoes, water, ziti and 1/2 teaspoon salt.
  • 4  Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes.
  • 5  Stir in cream, Parmesan, and basil. Season with salt and pepper to taste.
  • 6  Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.
source :
Read More
Copyright © 2014 Tasty Center