Jalepeno Popper Dip

Jalepeno Popper Dip - A friend brought this to our ladies' meeting and it was delicious!

Ingredients
6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
½ cup of mozzarella cheese, shredded
¼ cup diced green onion
Topping:
1 cup of crushed crackers ( I used Ritz)
½ cup parmesan cheese
½ stick of butter, melted
Directions
Read Full Instruction please visit : simply-gourmet.com
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Chicken and Dumpling Casserole

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

Ingredients
  • 2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
  • 2 cups chicken broth
  • ½ stick of butter
  • 2 cups Bisquick
  • 2 cups whole milk
  • 1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
  • 3 teaspoons of chicken granules (I use Wylers)
  • ½ teaspoon dried sage
  • 1 teaspoon black pepper
  • ½ teaspoon of salt or more to taste
Instructions
Read Full Instruction please visit : justapinch.com

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Chicken Tortilla Stack


Ingredients

8oz sour cream
1tablespoon hot sauce
½teaspoon seasoning salt
1cup grated Cheddar cheese
1cup grated Monterey Jack cheese
1cup grated Mozzarella cheese
2tablespoons vegetable oil
59-inch flour tortillas
cups cooked chicken, shredded or cubed
6green onions, sliced
shredded lettuce, tomatoes, diced avocados, additional sour cream - for topping

Directions


shredded lettuce, tomatoes, diced avocados, additional sour cream - for topping Preheat the oven to 400F. Spray a 9-inch springform pan with nonstick cooking spray. In a small bowl, combine the sour cream, hot sauce and seasoning salt. In another bowl, combine all 3 cheeses. In a large skillet over medium-high heat, heat 1 tablespoon of the oil. Working with one tortilla at a time, add to the hot oil to crisp up, flipping over when the first side gets lightly brown. Continue with the remaining tortillas, adding more oil if needed. To assemble the stack, place 1 tortilla on the bottom of the springform pan. Spread on 1/5 of the sour cream mixture, followed by 1/4 of the chicken, 2 tablespoons of green onion, and 1/5 of the cheese mixture. Add another tortilla, sour cream, chicken, green onions and cheese. Repeat 2 more times, then lay the remaining tortilla on top. Spread with the remaining sour cream mixture and top with the remaining cheese. Cover with foil. Bake until the cheese is melted and the stack is heated through, about 25-30 minutes. Remove from the oven and let sit for 10 minutes for easier slicing. Top with the remaining green onions, lettuce, tomato, avocados and more sour cream, if desired.
source : tasteandtellblog.com
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Orange Dreamsicle Cake


Ingredients

1Pkg Yellow Cake Mix
2Pks Orange Jello
1Pk Vanilla Instant Pudding
1Cup 2% Milk
2large eggs
2Tsp Vanilla
1Tub Cool Whip

Directions

Bake the cake as directed in a 9x13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.
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Roasted Garlic Mushrooms


Ingredients

16even-sized open cup mushrooms, stalks cut level
3tbsp corn or vegetable oil
¼c unsalted butter, softened
3cloves garlic, chopped very finely
2tbsp fresh thyme, chopped
tbsp lemon juice
salt and freshly ground black pepper to taste
¼c fresh breadcrumbs

Directions


Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
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No-Bake Energy Balls


Ingredients

1cup oatmeal (can put in the blender first)
½cup peanut butter
cup honey
1cup coconut flakes
½cup ground flaxseed
1tsp vanilla
¼-½cup chocolate chips (optional)

Directions


Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. Store in an airtight container and keep refrigerated for up to 1 week. Makes about 20-25 (1-1 1/2") balls.

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Good Ol' Homemade Brownies


Ingredients

1cup (2 sticks) butter
cups sugar
4large eggs
cups cocoa powder
1teaspoon salt
1teaspoon baking powder
1teaspoon espresso powder, optional
1tablespoon vanilla extract
cups all-purpose flour
2cups semi-sweet chocolate chips

Directions


Pre-heat the oven to 350 degrees. Butter a 9x13 baking dish. In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined. Stir in the flour and chocolate chips until well combined. Spread into prepared pan (batter will be very thick and sticky) and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.
source : bunsinmyoven.com
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Chicken Pot Pie Pasta


Ingredients

Salt and pepper
¾pound penne or other short tubular pasta
pound green beans, trimmed and cut into 1-inch pieces
3tablespoons unsalted butter
1small yellow onion, minced
1stalk celery, thinly sliced
2carrots, diced medium
¼cup all-purpose flour
2cups chicken broth
2cups diced cooked chicken

Directions


In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain. Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper. Stir pasta into chicken mixture.
source: marthastewart.com
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Creamy Avocado Potato Salad


Ingredients
2 lbs fingerling or baby Yukon Gold potatoes, cut into ¾ inch chunks
1 tablespoon cilantro
1 clove of garlic, peeled
2 ripe avocados
2 tablespoons lime juice, from a lime or two
½ tsp salt
¼ teaspoon ground cayenne pepper (optional)
1 plum tomato, chopped
½ small red onion, diced small
½ English cucumber (or regular cucumber), diced very small
Directions
Read Full Instruction please visit : theshelledpea.wordpress.com
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Mouthwatering Crock Pot Cube Steaks


Ingredients

1large onion, thinly sliced
cup all-purpose flour
1tsp. garlic powder
1tsp. onion powder
½tsp. black pepper
6(about 4 oz. each) beef cube steaks
1Tbsp. canola oil
3c. water, divided
1envelope brown gravy mix
1envelope mushroom gravy mix
1envelope onion gravy mix

Directions


Spray the inside of a 3-5 quart slow cooker with nonstick cooking spray. Place the sliced onions in the slow cooker. Combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag. Add steaks, a few at a time and shake until completely coated. Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water over all. Cover and cook on Low for 8 hours or until meat is tender. In a bowl, whisk together the 3 gravy mixes with remaining 1 cup water. Add to slow cooker and cover and cook on Low for 30 minutes longer. Share
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Awesome Baked Pork Chops

These chops remain moist and tender, and the sauce is to die for! You probably have all the ingredients in your kitchen to make this! Serve these chops over rice!

Ingredients

6pork chops
1teaspoon garlic powder
1teaspoon seasoning salt
2eggs, beaten
¼cup all-purpose flour
2cups Italian style breadcrumbs
4tablespoons olive oil
1(10¾ ounce) can condensed cream of mushroom soup
½cup milk
cup white wine

Directions


1 Preheat oven to 350. 2 Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. 3 Place the beaten eggs in a small bowl. 4 Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. 5 Heat the oil in a medium skillet over medium-high heat. 6 Fry the pork chops 5 minutes per side, or until the breading appears well browned. 7 Transfer the chops to a 9 x 13 baking dish, and cover with foil. 8 Bake in the preheated oven for 1 hour. 9 While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. 10 After the pork chops have baked for an hour, cover them with the soup mixture. 11 Replace foil, and bake for another 30 minutes.
source : food.com
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Baked Penne with Chicken, Broccoli, and Smoked Mozzarella

Tender pasta is smothered in a smoky mozzarella cream sauce and littered with delicious chunks of chicken, vibrant broccoli and tart sun-dried tomatoes. Topped with buttery bread crumbs and baked to bubbly goodness

Ingredients

¾cup bread crumbs (store-bought or make your own)
2tablespoons butter, melted
1bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12ounces penne pasta
2tablespoons olive oil
1medium onion, minced
6medium garlic cloves, finely minced or pressed through a garlic press
1teaspoon dried thyme
¼cup all-purpose flour
2cups low-sodium chicken broth
1cup heavy cream
1teaspoon salt
½teaspoon pepper
1½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

Directions


1. In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside. 2. Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside. 3. Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella. 4. Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

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Crock Pot Chicken and Dumplings


Ingredients
  • 1lb of Boneless Skinless Chicken Breasts
  • 2 Tablespoons Butter
  • 2 cans (10.5oz) Condensed Cream of Chicken Soup
  • 1 can (14oz) Chicken Broth
  • 1 medium White Onion, diced
  • 4 Large Flaky Refrigerator Biscuits (half a can)
Instructions
Read Full Instruction please visit : theagnosticswife.wordpress.com
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Garlic Shrimp


Ingredients

Ingredients for 2 large or 4 small portions:
tbsp olive oil
1pound shrimp
salt to taste
6cloves garlic, minced fine
¼tsp red pepper flakes
2tbsp cold butter, cut in 4 pieces
3tbsp lemon juice
1tbsp caper brine
cup chopped Italian parsley, divided
water as needed to thin sauce

Directions


The only real debate revolves around whether to cook shrimp first, and then add the garlic; or sauté the garlic first, and then cook the shrimp. I’ve used and enjoyed both methods, but I think I prefer the one shown here. If you cook the garlic first, it mellows out the flavor, and gives it a little sweeter aspect, but it also increases the risk of browning it too much, which is the only way to screw this up. Besides that, it prevents getting any kind of color on the seafood. By searing the shrimp first, you’ll get some nice caramelization, which I think really adds to the depth of flavor. Speaking of flavor, I can’t believe I’m giving away my caper brine secret; but I decided it’s just too good to not share. The little splash of salty goodness does something that’s easier to taste than explain. Anyway, if you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!
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Bacon Breakfast Casserole

Ingredients:
¾  – 1 bag TATER TOTS
salt and pepper to taste
1 small onion or ½ large onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
1 lb bacon crisp, crumbled
8 eggs
2 cups milk
3 cups cheddar jack or colby jack cheese, shredded
Instructions
Read Full Instruction please visit : kitchenvistas.com
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Jalapeno Popper Wontons


Ingredients
  • 1 package refrigerated square wonton wrappers
  • 1 8-ounce package cream cheese, softened
  • 3 jalapenos, seeds and ribs removed, finely chopped
  • ½ cup shredded cheddar cheese
  • Vegetable oil for frying
  • Coarse salt
Instructions
Read Full Instruction please visit : cassiecraves.blogspot.com

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Breakfast Grilled Cheese


Ingredients
⅓ cup whipped cream cheese
¼ cup small-curd cottage cheese
2 tablespoons confectioners' sugar, plus more for topping
4 frozen waffles (untoasted)
1 to 2 tablespoons jam (any flavor)
1 tablespoon unsalted butter, plus more if needed
Ground cinnamon, for topping
Directions
Read Full Instruction please visit : foodnetwork.com
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Mongolian Shrimp Recipe


Ingredients:
2lbs raw shrimp (peeled and deveined with tails removed)
vegetable oil (for frying)
1 teaspoon fresh ginger (minced)
1 tablespoon fresh garlic (minced)
½ teaspoon crushed red pepper flakes
½ cup soy sauce
½ cup water
½ cup brown sugar
2 tablespoons rice wine
½ cup green onions (sliced)
Instructions:
Read Full Instruction please visit : blogchef.net
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Pepperoni Cheese Stick Roll-ups


Ingredients

1(8 ounce) package refrigerated crescent roll dough
4cheese sticks, halved
1(3.5 ounce) package sliced pepperoni
optional - marinara or ranch sauce for dipping
Garlic Butter Glaze:
2tablespoons butter, melted
½teaspoon Italian seasonings
¼teaspoon garlic powder
1Tablespoon grated Parmesan cheese

Directions


Preheat oven to 350 degrees. Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown. While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl. When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.
source : the-girl-who-ate-everything.com
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World Famous Paradise Bakery Sugar Cookies with Magnolia Bakery Buttercream Frosting


Ingredients

1cup granulated sugar
1cup powdered sugar
2cups vegetable shortening
¾teaspoon vanilla
1large egg, beaten
4⅓cups cake flour
¾teaspoon baking soda
¾teaspoon baking powder
¼teaspoon salt
3tsp. orange zest (not flavoring) optional

Directions


1) Preheat oven to 375°. 2) In a medium bowl, cream together the sugars and shortening using an electric mixer. 3) Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. 4) Increase speed to medium and mix for 3 minutes. 5) Slowly add vanilla and beaten egg while mixing. 6) In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix. 7) Scoop with an ice-cream scoop if decorating with sugar only. 8) Place directly on cookie sheet. 9) Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown. *+VARIATION FOR CUTOUT COOKIES:+* 7b) If making cut out cookies form dough in to 2 balls, chill dough in refrigerator for at least 2 hours covered. 9) Roll out dough on floured surface and cut out cookies with desired shaped cookie cutters. If dough is too moist sprinkle small amount of flour directly on rolled dough 9) Place directly on cookie sheet. 10) Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown. 11) Decorate with Buttercream Frosting or Sugar (See recipe below). *+Magnolia Bakery Buttercream Frosting:+* 1 cup (2 sticks) unsalted butter, softened 6 to 8 cups confectioners' sugar 1/2 cup milk 2 teaspoons vanilla extract Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days. *+Important Note:+* I have made these cookies several times lately experimented with different amounts of cake flour since their seems to be some confusion over what the correct amount really is. Here is the conclusion that I have drawn. If you are using Cake Flour which I strongly suggest I would use 4 1/3 cups. I would chill them for at least 2 hours prior to baking. If you must use all purpose flour I would use 3 1/2 cups and chill for at least 2 hours. I have made these cookies with 3 1/2 cups cake flour and if your making drop cookies without chilling they spread too thin.
source : kariscooking.blogspot.com
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Crockpot Chicken and noodles


Ingredients

4boneless skinless chicken breasts (I used frozen)
2cans cream of chicken soup
1stick of butter
215 oz cans chicken broth
24oz. frozen egg noodles

Directions


Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.

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MONKEY BREAD


Ingredients

5cans Pillsbury biscuits
(or buy cheaper store brand or at Aldi’s, SaveALot)
cups sugar
5-6tablespoons cinnamon
For the glazing:
sticks margarine (or butter)
cups light brown sugar

Directions


Mix Sugar and Cinnamon together in a small bowl. Generously grease a bundt pan Cut each biscuit into quarters & roll in sugar & cinnamon mixture. Layer in the bundt pan (You may also layer in nuts, raisin, coconut, etc.) On stove: Melt 1½ sticks margarine (or butter) Add 1½ cups light brown sugar Pour over dough Bake at 350° for 40-45 minutes (I put aluminum foil over the top)
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Shrimp- Cajun Shrimp and Sausage Pasta


Ingredients

Ingredients
½ - ¾lb cooked fettuccine
2TBS olive oil
1lb peeled, deveined raw large shrimp
1TBS plus 2 tsp Essence seasoning (recipe below - I think you can buy this, too.)
hot linked or smoked turkey sausages, sliced and quartered (I use Butterball)
½cup diced green pepper
½cup diced yellow onion
1TBS minced garlic
½cup chicken stock
1tsp dried thyme
1tsp dried basil
½cup heavy cream
½cup grated Parmesan
Essence Creole Seasoning
tablespoons paprika
2tablespoons salt
2tablespoons garlic powder
1tablespoon black pepper
1tablespoon onion powder
1tablespoon cayenne pepper
1tablespoon dried oregano
1tablespoon dried thyme

Directions

Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside. Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.
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Crock Pot Chicken and Dumplings


Ingredients

4skinless, boneless chicken breast halves
2Tbsp. Butter
2(10.75 ounce) cans condensed cream of chicken soup
1onion, finely diced
2(10 ounce) pkgs, refrigerated biscuit dough, torn into pieces

Directions


1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. 2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is cooked through.
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Crisp Cucumber Salsa


Note: ¼ cup is only 16 calories! You may substitute the sour cream with 0% fat free Greek Yogurt.

Ingredients

2cups finely chopped seeded peeled cucumber
½cup finely chopped seeded tomato
¼cup chopped red onion
2Tbsp minced fresh parsley
1jalepeno pepper, seeded and chopped
4-½tsp minced fresh cilantro
1garlic clove, minced or pressed
¼c reduced-fat sour cream
1-½tsp lemon juice
1-½tsp lime juice
¼tsp ground cumin
¼tsp seasoned salt
Tortilla chips

Directions


In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.

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