Citrus Cheesecake Pudding Dessert

Citrus Cheesecake Pudding Dessert

 

Ingredients

• 3 1/3 cups finely crushed Graham cracker (1 Box)
• 2 Sticks (16 TBS) unsalted butter , melted
• 1/4 Cup Granulated Sugar
• 4 Boxes (32 ounces) cream cheese , cold and unsoftened.
• 1/2 Cup powdered sugar
• 1 can sweetened condensed milk
• 2 Boxes 3.4 oz Instant Lemon Pudding
• 1 cup lime juice
• 1 cup lemon juice
• 1/2 cup granulated sugar
• 2 TBS lime or Lemon zest
• Whipped cream

Instructions

• In a bowl, combine graham cracker crumbs, 1/4 Cup granulated sugar and melted butter.  Spread onto nonstick pan and bake at 350 degrees until browned (you will smell the sweet scent when its ready) Appx 7 minutes. Remove and cool.
• Using a handheld electric mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Beat in the condensed milk, instant pudding mix, lime juice, 1/2 Cup granulated sugar, and lime zest until creamy and well incorporated.
• Place mixture in the fridge for about 1-2 hours to firm up if needed.
• Transfer mixture to a piping bag.
• Alternate the graham cracker crumbs and the cheesecake mousse into single serve containers with lids (starting with the crackers and ending with the mousse.) Secure with lids.
• Place in the fridge for about 3 hours to set completely.
• Unfasten lids, pipe some whipped cream on top and garnish with lime zest.
• Serve and enjoy!

Creamy Baked Chicken

Creamy Baked Chicken 

INGREDIENTS

• 6-8 boneless skinless chicken breasts
• 2 TBS olive oil
• 1 tsp salt
• 4 TBS Mrs.Dash Original Seasoning 
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 2 TBS garlic powder
• 1/2 cup heavy whipping cream
• 1/2 cup chicken broth
• 2 cans petite diced tomatoes
• 1/2 cup shredded Parmesan cheese
• 1 Bag chopped frozen spinach

DIRECTIONS:

1. Preheat your oven to 425ºF. 

2. Place chicken breasts in a 9×13″ baking dish (or a larger one, just make sure they don’t touch or overlap because this will increase baking time).

3. Combine salt, Mrs.Dash seasoning, paprika, red pepper flakes, garlic powder and pepper in a small bowl and set aside.  Double if desired. Drizzle chicken with olive oil and rub chicken breasts generously with seasoning on both sides. Add in tomatoes and frozen spinach.

4. In a bowl, whisk together heavy whipping cream and chicken broth. Stir in the Parmesan cheese and pour around the chicken in the baking dish. Sprinkle with more parmesan if you like.

5. Bake the chicken for 25 – 30 minutes.

6. Remove the baking dish from the oven. Serve

2. Place chicken breasts in a 9×13″ baking dish (or a larger one, just make sure they don’t touch or overlap because this will increase baking time).

3. Combine 1/4 teaspoon salt, Italian seasoning, paprika, red chili pepper flakes, and 1/4 teaspoon pepper. Drizzle chicken with olive oil and rub chicken breasts generously with seasoning. Add in chopped sundried tomatoes.

4. In a bowl, whisk together heavy whipping cream, chicken broth, garlic powder, and remaining 1/4 teaspoon salt until combined. Stir in grated Parmesan cheese and pour around the chicken in the baking dish. Sprinkle with more parmesan if you like.

5. Bake the chicken at 425ºF (225ºC) for 25 – 30 minutes, until you reach an internal temperature of 165ºF (74ºC) in the thickest part of the chicken. You may need to bake chicken longer, depending on the size of the chicken breasts.

6. Remove the baking dish from the oven and stir spinach into the sauce. Cover and allow the baked chicken to rest for 5 to 10 minutes while the spinach wilts into the creamy sauce. Sprinkle with more chili pepper flakes if you like. Serve the creamy baked chicken breasts immediately. Enjoy! ❤️ 

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Revised Broccoli Cheese Soup

Revised Broccoli Cheese Soup

 

Ingredients:
1 TBS Avacodo Oil
10 slices Thick Cut Bacon, diced

1 Tablespoon Fresh Minced Garlic

1 Medium Onion diced

1 tsp salt
1/2 tsp black pepper

2 TBS Mrs. Dash, Original

8 Cups Water 

5 tsp Better than Bouillon, chicken base

1 Cup Flour

1 1/4 C Whole Milk

6 American Cheese Slices (Kraft)

2 Broccoli 16oz bags frozen

1 Cup Fresh Parsley, chopped

Optional:  1 Cup Cheddar Cheese, shredded 

Directions:
1.  Add oil and coat pot, turn heat on medium high, add onions, garlic and bacon and saute in until cooked and translucent.

2. Combine Flour, Add Water.

2.  Stir constantly to avoid sticking.  Bring to a boil.  Then reduce to a simmer and then add Milk.

3. Add broccoli and simmer for 15 minutes more or until broccoli is tender but not mushy, add cheese and parsley, stir until cheese is melted. 

4.  Optional:  top with cheddar cheese


*Tip: Great Served with breadsticks & salad, Baked Potato or Italian Grilled Cheese Sandwiches.

Broccoli Chicken Bacon Ranch Casserole

Broccoli Chicken Bacon Ranch Casserole 

My gosh, this is so easy and delicious!! 

INGREDIENTS:

3 Chicken Breasts seasoned w/Salt, Pepper, Garlic Powder, Cayenne and Mrs. Dash and pressure cooked in instant pot with 2 Cups Water and 1 Tsp of  Better than Bouillon.  Set on Pressure cook for 35 minutes and shred when done.   

Mix up homemade Ranch Dressing (3.5 to 4 TBS) Hidden Valley Ranch Seasoning, 1 Cup Mayo, 1 Cup Buttermilk (whisked together (makes 16 oz)

3 TBS Minced Garlic

1 small onion, diced. 

1/2 Cup Bacon Pieces

18 oz Broccoli, steamed

1 8 oz Block Sharp Cheddar Cheese, shredded 

1 8 oz Block Mozzerella Cheese,  shredded 

DIRECTIONS:

1. Add a small amount of chicken broth to coat the bottom of the pan.

2. Add minced garlic to bottom of glass casserole dish, add chicken, bacon, onion, ranch seasoning, 1/2 container of ranch and mix.  Top with broccoli and 1/2 of the cheeses. Add a light dusting of dry ranch seasoning on top. Mix. Add remaining ranch dressing and mix.  

3. Top with remaining cheese.

4. Bake at 375 until done.  About 20-25 minutes. 

Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients 
• 1 Rotisserie Chicken (shredded)
• 1 cup chopped white onion
• 2 tablespoons minced garlic
• 1/2 tsp salt
• 1 teaspoon smoked paprika
• 1/2  teaspoon black pepper
• 3 teaspoons Mrs. Dash Original
• 1 teaspoon chili powder
• 1 package chipotle taco seasoning
• 2 tsp Hidden Valley Ranch Seasoning
• 1/3 cup roasted red bell peppers
• 4 tablespoons mild pickled jalapenos
• 1 small can tomato paste
• 1  can corn
• 1 can pinto beans
• 1 can canellini beans
• 1 14.5 ounce can petite diced tomatoes
• 5 cups water
• 2 tsp Better than Bouillon (chicken)
• 1 Cup LaVictoria Green Enchilada Sauce
• 1 tablespoon lime juice
• 1/2 cup cilantro leaves
• 1/2 Block (4oz) Cream Cheese

Toppings
• 1 8oz Block Colby Jack Cheese Shredded
• Tortilla Chips
• Sour Cream
• Avocado  (optional)


DIRECTIONS:
Add all ingredients except the shredded cheese, chips and sour cream to large stock pot and boil for about 25-30 minutes.

Serve in bowls and top with tortilla chips, shredded cheese and sour cream.  Can also top with fresh Avocado if desired.

Mac & Cheese with Bacon & Jalepeno's

Mac & Cheese with Bacon & Jalapeno's

Ingredients 
• ▢1 pound dry macaroni pasta
• ▢ Olive Oil to coat cooked pasta
• ▢ Season pasta with 1 teaspoon salt after coated in olive oil
• ▢8 tablespoons butter (1 stick)
• ▢1/2 cup all-purpose flour
• ▢2 cups whole milk
• ▢1 Cup Heavy Whipping Cream
• ▢1 Cup Water mixed into Heavy Whipping Cream
• ▢1/2 teaspoon black pepper
• ▢Pinch of nutmeg
• ▢2 teaspoons garlic powder
• ▢1 teaspoon dried mustard
• ▢ Generous Pinch of Salt
• ▢ 2 Pinches of Paprika
• ▢ 2 Pinches of Cayenne Pepper
• ▢ 2 Tablespoons Mrs. Dash Original
• ▢1 8oz Block Colby cheese, shredded
• ▢1 8oz Block Colby Jack cheese, shredded
• ▢1 8oz Block Mozzerella cheese, shredded
• ▢  4 oz Block Parmesan Cheese, shredded
• ▢ 6 Tablespoons Pickled Mild Jalepenos, diced
• ▢ Save additonal sliced Jalepenos for adding to bowl once done.
• ▢ 1 package Bacon Cooked & Crumbled (reserve in bowl for stirring into Mac & Cheese once done)

Topping
• ▢1/2 cup Italian Breadcrumbs
• ▢3 tablespoons butter melted
• ▢1/4 teaspoon seasoned salt



Instructions 
• Preheat the oven to 350 degrees Fahrenheit. Use a deep 9 x 13 (3 Qt) baking dish

• In a small bowl, mix the topping ingredients and set aside.

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.

• Drain, transfer the pasta to a large baking dish, drizzle it with a little bit of olive oil to keep the pasta from sticking. Toss to coat.

• In a large saucepan over medium high heat, melt the butter (do not allow it to brown). Sprinkle in the flour and whisk to combine. Continue to cook, stirring for about 1 minute. Whisking constantly, slowly pour in the milk in a thin, steady stream then, slowly pour the heavy whipping cream mixture whisking until combined and smooth.In a large saucepan over medium high heat, melt the butter (do not allow it to brown). Sprinkle in the flour and whisk to combine. Continue to cook, stirring for about 1 minute. Whisking constantly, slowly pour in the milk in a thin, steady stream then, slowly pour the half and half whisking until combined and smooth.

• Whisk in the black pepper, nutmeg, garlic powder and ground mustard, salt, cayenne, paprika, Mrs. Dash, stirring, until sauce comes to a slight simmer and begins to thicken.This will take about 6 minutes or so.

• Reduce the heat to low and working in increments, add half of each od the cheeses stirring until well combined and completely melted. Add the Parmesean cheese and mix well. The sauce should be smooth and creamy.

• Add in diced Jalepenos and stir to combine.  Remove pot from the stove.

• Pour the cheese sauce onto the cooked pasta and mix until evenly coated. Top with remaining shredded cheeses and sprinkle on breadcrumb topping evenly.

• Bake for 20-25 minutes until done.

• Serve with bacon and sliced Jalepenos. 

Smoked Mac & Cheese

Smoked Mac & Cheese

Ingredients

• 16 oz elbow macaroni, cooked
• 1 tbsp extra virgin olive oil (to coat pasta)
• 1 Stick Unsalted butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 1 tsp Better Than Bouillon Chicken flavor 
• 1/2 Cup Water
• 1 8oz Block Sharp Cheddar cheese (or Colby Jack), shredded
• 1 8oz Block Smoked Cheddar cheese, shredded
• 1 8oz Block Mozzerella Cheese, shredded
• salt and pepper to taste
• 1/4 tsp smoked paprika (or regular paprika)
• 1/4 tsp Cayenne
• 2 TBS Mrs. Dash Original Seasoning

Instructions

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Whisk 1 tsp of Better than Bouillon and 1/2 Cup of Water
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper, Mrs.Dash, Cayennne and Paprika
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce Or layer half pasta in Pan and pour half cheese mixture over. 
• Top half of the mac with shredded cheese.
• Pour on more pasta, sauce and top with remaining cheddar cheese.
• Bake at 350 degrees until warm and bubbly.  At the last 3-5 minutes turn on Broil at 425 degrees to add a nice brown color to the top of cheese mixture.

Three Cheese Mac and Cheese

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BACON GARLIC SAUTÉED CABBAGE KALE SKILLET

BACON GARLIC SAUTÉED CABBAGE KALE SKILLET

My tweaked version of this wonderful recipe. (Pic will come when I make this again:  It was so yummy I forgot to take one).

The original version can be found at the link below: 

https://www.eatwell101.com/sauteed-cabbage-kale-recipe 

This is our new family favorite.  

• 4 tablespoons unsalted butter
• 2 tablespoons coconut oil
• 2 strips (thick sliced bacon) 
• 1 onion, cut into small strips
• 1/2 head green cabbage, chopped
• 1 pound fresh kale
•  1 cup vegetable broth
• 2 tablespoons fresh italian parsley, chopped
• 4 cloves garlic 
• salt and pepper to taste
• 1-2 teaspoon red chili pepper flakes, or to taste

Directions:

1. In large stockpot on medium heat, add coconut oil and butter.

2. Once everything in step 1 is melted, add bacon pieces, onions, red pepper flakes and garlic.  Saute until carmalized. 

3. . Add cabbage, salt, pepper and broth to pot and put lid on to steam until cabbage cooked.

4. Add Kale, parsley and additional broth if needed.

5.  Put lid back on and allow to cook and steam all vegetables until done.

6. One done, put in serving dish and then add a touch of broth to deglaze pan and pour over top of finished recipe/meal.

This is an excellent side dish for chicken,  steak and pork. 

Chili Mac

• CHILI MAC
  
• So yummy and comforting.
• 
  
• 1 lb. ground beef (lean)
• 1 Medium Onion Minced
• 1 16oz box Macaroni Noodles
• 1 14.5 oz can of Petite Diced Tomatoes
• 1 Cup Heinz Ketchup or 8oz Tomato Sauce
• 2 TBS Chili Powder
• 1/2 TBS Cumin
• 2 TBS Garlic Powder
• 1 Dash or 2 of Red Pepper Flakes
• 1 tsp Salt
• 16 oz Colby Jack Cheese (Shredded) *2 blocks
• 3.5 Cups Water

• Set Instant Pot to saute mode on Custom 375 and add ground beef and onions. Stir often until browned. Should take about 5 minutes. Press cancel (drain fat)
• Sprinkle chili powder, cumin, garlic powder and salt on top of the browned meat. Then add macaroni on top (don’t stir). Add 3 ½ cups water and make sure all macaroni is submerged. Add diced tomatoes and ketchup right on top in the center. Do not stir!

1. Secure lid, make sure vent is set to sealing and pressure cook on Pasta Setting (“manual” on some Instant Pots) on high for 5 minutes. When timer is complete, quick release the pressure. Turn off instant pot.
2. Stir.  Add 1/2 of the Cheese.  Stir again.  Top with remaining cheese and place lid back on pot for 3 minutes or until you see the melted cheese.  

Serve with Jalepeno Bacon          Cheese Cornbread.

• 
  

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

My recipe has been altered but Inspired by foodlove.com

Yummy, creamy, tomato, flavorful soup.  Paired with Grilled Cheese or Grilled Cheese Sticks is a wonderful treat to your taste buds.

INGREDIENTS 

• 1 medium yellow onion diced
• 2 large stalks celery diced
• 2 large carrots diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes or a pinch of cayenne (we use cayenne)
• 2 teaspoons dried basil
• 2 bay leaves
• 2 cans 14.5 oz. diced tomatoes
• 1 23.2 oz Can of Cambells Tomato Soup (or use a can of tomato sauce)  We felt the original recipe was lacking tomato flavor and this did the trick for us.
• 2 cups chicken broth
• ½ cup heavy cream or whipping cream

INSTRUCTIONS

 

• Using the sauté setting of the electric pressure cooker, sauté the onion, celery and carrots in olive oil for about 5 minutes.
• Add the salt, black pepper, red pepper flakes and basil, and sauté for 1-2 minutes more.
• Turn off heat, add bay leaves, tomatoes, soup and chicken broth, and stir.
• Secure the lid and cook the vegetable mixture using the soup setting (on the Instant Pot Rio Wide Plus use the pressure cook setting and select soup on the menu) set time to cook for 15 minutes at high pressure.
• Manually release remaining pressure. Remove the lid.
• Remove the bay leaves.
• Puree the soup using a blender (I use my Ninja on the puree setting and it works great).
• Add the cream, and stir until well blended.
• Taste and adjust seasonings as needed (personally I think its full of flavor) 

Recipe yeilds about 80 ounces (2 1/2, 32 ounce Containers).

Instant Pot Cilantro Lime Pork Carnitas Nachos or Tacos

INSTANT POT PORK CARNITAS NACHOS OR TACOS W/CILANTRO LIME CREAMA SAUCE

Incredients for Carnitas

2 x 1.75 lb Carnitas Boneless Pork Loin Roasts

1 Lime, squeeze/juice 

2 Cups Water

INSTRUCTIONS FOR CARNITAS

1. Add water and lime juice to bottom of the Instant Pot.  

2. Remove Pork Loins from package and place on rack.  

3. Pressure Cook on Custom Setting for 40 minutes.

4. While the pork is cooking start prepping for the sauce and toppings (see instructions below)

5.  When the pork is done, remove and place in a large bowl and shred.

6. Layer nacho chips, pork and cheese. Melt in microwave if needed for 30 seconds or so.  OR use tortillas if not making nachos and continue. 

7. Add preferred toppings.

8.  Add sauce. 

Crema Sauce Ingredients 

• 1/2 cup sour cream
• 1/4 cup cilantro, fresh 
• 3 tablespoons mayonnaise
• 12 Pickled Jalepenos, diced
• juice of half of a lime
• 1/2 tablespoon tarragon vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Calabrian Chile Roasted Garlic & Parmesean Seasoning (ok to skip if you don't have it)
• 1/4 cup milk
• 1/2 cup diced avocados

INSTRUCTIONS

 FOR CREMA SAUCE 

• Pulse jalapeno pieces in a Ninja Blender (can also use a food processor) until chopped into small pieces.
• Add the remaining ingredients and blend until smooth. Adding more cilantro will make the sauce greener.
• For a thinner sauce, add small amounts of milk and blend, until you achieve the consistency you need. 

Topping Ideas:

Roma tomatoes, green onions, avocados (squeezed with juice from half of a lime), mexican cheese, cojita cheese, sour cream, corn, pinto beans, black beans, lettuce, refried beans.  Choose your favorites.

Tostadas w/Buttermilk Ranch Dressing

Tostadas with Buttermilk Ranch Dressing 

Ingredients:

1 Package of Corn Tostadas

1 Can Refried Beans

1/4 Cup Sour Cream 

6 Chicken Breasts, cubed thin

2-3 TBS Coconut Oil (Refined) Vegetable Oil also will work.

Salt to taste

Pepper to taste

Garlic Powder to taste

1 Taco Seasoning package low sodium

Cilantro 1 handful of fresh chopped OR 2 TBS dried Cilantro 

1 Mexican Cheese (shredded) 8oz

2 Roma Tomatoes (diced)

1 Bunch Green Onions (diced)

1 Avocado diced (season with salt, pepper and a splash lime juice.

1/2 Cup Buttermilk 

1/2 Cup Mayonnaise 

Ranch Seasoning 

2 TBS Pickled Jalepenos or Pablano Peppers 

Directions:

1. Preheat Oven to 350 degrees

2.  Preheat a large skillet on medium heat.  Add oil, chicken, salt, pepper, garlic powder, taco seasoning and cilantro to the skillet. Turn and cook until done.

3.  Add Refried Beans to bowl and heat for 30 seconds in the microwave and remove.  Add Sour Cream and stir until combined

4 . Spread bean mixture onto each Tostada

5. Add chicken to each Tostada

6. Top with Mexican cheese and melt in oven.  I put on foil on a pan for easy cleanup, once melted you take out of the oven.

 7. Top tostadas with green onions, diced tomatoes, diced avocados.

8. Drizzle homemade Buttermilk Ranch dressing on top of Tostadas. 

Directions to make Homemade Buttermilk Ranch Dressing

Using a small bowl, mix Mayonnaise,  Buttermilk, Buttermilk Ranch Dressing Powder and diced peppers (Jalepeno & Poblano or Jalepeno works good by itself).  

Southwest Dressing

Southwest Dressing

Ingredients:

1 1/2 cups mayonnaise

1/2 cup salsa

1/2 cup milk

3 Tbsp. taco seasoning-low sodium

1 Tbsp. cumin

Siracha to taste 

Directions:

Mix all ingredients until blended and refrigerate until ready to use.

*This is great on Southwest Chicken Wraps, Salads, Burgers, Tacos and Chicken Sandwiches.

Easy One Pot Italian, Ground Beef & Pasta Dish

Our family really enjoys this dish of awesome comfort food that gives you a full flavor of italian.

Easy One Pot Italian, Ground Beef & Pasta Dish

Ingredients

• 1.5 pounds lean ground beef
• 2 onions diced
• 3 Tbs minced garlic
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 Tbs dried oregano
• 4 cups chicken stock
• 32 ounces spaghetti sauce Mids Brand is my absolute favorite.
• 14 ounces petite diced tomatoes
• 4 ounces cream cheese room temperature
• 1/4 cup fresh basil roughly chopped, divided or 2 Tbs dried basil.
• 1 16 oz box of ditalini pasta or elbow macaroni
• Italian Shredded Cheese to top off when serving 

Instructions

• In a large stock pot over medium heat, add the ground beef and onion and cook until the beef is no longer pink. Add in garlic and cook for a minute more.

• Add salt, pepper and oregano to the beef and stir to combine.

• Pour in chicken stock, spaghetti sauce, and diced tomatoes, then bring the mixture to a simmer and cook for 10 minutes.

• Whisk in the cream cheese until it is completely mixed in and then add the basil.

• Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender.

• Spoon into bowls and garnish with the italian cheese.

Tuscan Tortellini Soup

Tuscan Tortellini Soup

Ingredients

• 2 28 ounce cans Italian diced tomatoes
• 1 32oz Jar Mids Mideo's Hearty Veggie Spaghetti Sauce
• 1 32oz Carton Chicken Broth
• 1 yellow onion, diced 
• 1 Package Johnsonville Jalepeno Cheddar Sausage or Hot Italian Sausage, take skin off
• 2 tablespoons garlic minced
• 3 teaspoons dried basil
• 3 teaspoons dried oregano
• 1lb (16oz) frozen kale 
• 1 cup heavy cream
• 2 cups (1 8oz bag) shredded parmesan cheese
• 2lbs (32oz) Frozen Cheese Tortellini

DIRECTIONS:

1. Mince and cook Italian sauage on medium heat until crumbled and complely done. 

2.  Add diced onion, minced garlic, basil, oregano and cook until tender.

3.  Add diced tomatoes, spaghetti sauce, kale, tortellini and chicken broth and boil until Tortellini is done.

4.  Add heavy whipping cream and stir.

5.  Top with parmesean cheese and stir.

Serve with:  Italian bread basted with Butter Garlic Bread or any bread of your choosing. 

Extras:  you could easily add Zucchini & Squash to this soup as well.

Copycat Starbucks Vanilla Frappuccino

This is a recipe that has been tweaked that I have made for many years.

Homemade Starbucks Vanilla Frapuccino

Yields: 2 Quarts ( ½ Gallon)

1. Add the following to a 2 Quart carafe:

2. ¾ Granulated Sugar or 3/4 of a 14 oz can of sweetened condensed milk, approximately 9.5 oz. Both work well but I prefer the Sweetened Condensed Milk.

3. 2 TBS Instant Folgers Coffee

4. 1 ½ Cups Hot Water

5. Add lid to Carafe and swirl until dissolved.

6. Add these remaining ingredients to carafe:

7. 7 1/2 Cups Whole Milk (6 Cups if using sweetened condensed milk)

8. 1 ½-2 Tsp Vanilla Extract

9. Add lid to carafe and shake well until combined.

To make a single serving:

Single Serving 13.7 oz

2 TBS Granulated Sugar or add sweetened condensed milk to preferred taste. 

1 Tsp Folgers Instant Coffee

¼ Cup Hot Water

Add cap to bottle and Swirl until dissolved.

1 ¼ Cup Whole Milk

1/4-1/2 Tsp Vanilla Extract

Add Cap to bottle and Shake until combined. DRINK.

Tip: Add Whipped Topping & Caramel.

Tip: Add Coffee and Ice to blender to make a frozen frappuccino.  

I tweaked this recipe a bit and I think that sweetened condensed milk tastes better than sugar for the sweetened part of it.  To fit all of this into a 2 quart container you have to cut the milk to 6 cups instead of 7 1/2 too.

I love the sweetened condensed milk version but the other isn't bad if you don't have it on hand.

Loaded Baked Potato Soup



Loaded Baked Potato Soup with so much flavor you won't be disappointed. 

8 Russet Potatoes (appx 8 cups), cubed

32 oz Chicken Broth (low sodium) 

32 oz Water

2 Medium Yellow Onions, diced 

2 sticks of Celery, diced

3TBS Garlic, heaping 

1 Full Size Carrot, diced (or use baby or shredded carrots)

1-2 Cups Heavy Whipping Cream

1 Cup Bacon diced uncooked or pre-cooked bacon pieces.

1 Bunch of Green Onions, diced

2 8oz bags of Shredded Cheese (I used Sharp and Colby Jack)

Salt & Pepper to taste

Optional: 1 Package of Hot Italian Sausage or diced ham.

1. In a large pot add garlic, onions, celery, carrots, Hot Italian Sausage (if opting in) and bacon, cook until meat is done and vegetables tender, add potatoes, broth and water. Boil until tender and reduce heat to low.

2. Add Heavy Whipping Cream, Green Onions, Cheese and stir. Cook for 10 minutes on low, salt & pepper to taste.

Serve warm.

Chocolate Walnut Banana Bread

CHOCOLATE WALNUT BANANA BREAD

INGREDIENTS

Bread

1 1/2 C all-purpose flour

1/2 C unsweetened cocoa powder

1 teaspoon baking soda

1/2 Tsp baking powder

1/2 C butter softened

3/4 C brown sugar packed

1/2 C granulated sugar

2 Large Eggs

1 1/3 C mashed bananas (about 4 bananas)

1 C milk chocolate chips

1/2 C Walnuts chopped into small pieces

TOPPING

1/2 Cup Heavy Whipping Cream

1/3 Cup Powdered Sugar

2 tablespoons brown sugar packed

1 teaspoon butter

1/2 teaspoon vanilla extract

1/2 cup milk chocolate chips

1/4 C Walnuts chopped into small pieces for garnish.

Directions:

1.  Grease or Spray loaf pan (I use individual loaf serving pans)

2.  Preheat oven to 350 Degrees Fahrenheit.

3.   Using a large bowl add bananas, brown sugar, granulated sugar, butter, eggs and mix with mixer until combined. 

4.  Add baking soda, baking powder, flour, cocoa powder and mix until combined.

5.  Blend in chocolate chips and walnuts and mix until combined. 

5.  Fill mixture to top of pan edge.

6.  Bake for about 25-30 minutes or center of bread comes out clean after testing with cake tester, toothpick or fork or knife. 

Chicken Lo-Mein

Chicken Lo-Mein 

INGREDIENTS:

Chicken Tenders, Frozen 8-10 pieces

Asian Style Sir Fry (Birds Eye Brand), Frozen 26 oz bag w/sauce packet

Wide Lo-Mein Egg Noodles 16oz (2 8oz packages) 

1 Small Can Bamboo Shoots Diced

Snow Peas, Fresh (2-3 Handfuls)

4 TBS Vegetable Oil

2 TBS Sesame Seed Oil

Garlic, Minced 3 TBS

Ginger Paste 2-3 TBS

Soy Sauce 4 TBS

Cornstarch  4-6 TBS

Chicken Broth 32 oz

Green Onions (1 Bunch) sliced

Serve with Ling Ling Dumplings or Egg Rolls (if preferred)

DIRECTIONS

1.  In large stock pot add vegetable & sesame oil, asian stir fry vegetables, bamboo shoots, 1/2 Container of Chicken Broth and simmer on medium high heat.

2.  In separate pot boil frozen chicken until done, drain off water and rinse chicken.  Dice into pieces (you can cook in small pan with oil & season but I just skip that).

3.  Add chicken to vegetable pot mixture and stir to combine.

4.  In small saucepan add cornstarch and 1 Cup of chicken broth and whisk until combined and mixture begins to thicken.  Add soy sauce and sauce packet from the birds eye vegetables bag and stir to combine. Add more broth as needed.  You should have a thick but pourable sauce. 

5.  Add sauce mixture to vegetable & meat mixture and combine.

6.  Add remaining chicken broth and lo-mein noodles, allow to boil and mix as they soften.

7. Top with fresh chopped green onions and serve with Ling Ling Dumplings. 

Chicken, Bacon and Spinach in Tomato Parmesean Cream Sauce

So delicious that you will want to serve this to company!

• 3 pounds boneless chicken tenders (frozen works well if thawed)
• 2 teaspoon Italian seasoning
• 2 TBS Mrs. Dash Original
• 1/2 Cup of Bacon Pieces or 4-6 strips of bacon cooked and diced up.
• 4 garlic cloves, minced
• 2 tablespoons butter
• 2 medium garden tomatoes, diced
• 1 14.5 oz can of diced tomatoes
• 1 small container or bag of fresh spinach
• 1 teaspoon crushed red pepper flakes
• 3 cups chicken stock (adjust if needed)
• 1 cup heavy whipping cream
• 1 cup Parmesean, shredded
• 1/2 cup all-purpose flour
• Salt and pepper

1. Season chicken breasts with Italian seasoning, salt and pepper, to taste.

2. Melt 1 tablespoon butter in a large skillet or pot over medium high heat. Add bacon pieces and garlic, toss to combine, add chicken breasts on top of bacon and garlic and cook both sides until done, set chicken aside in a plate.

3.  Stir in tomato, canned tomatoes and chicken broth and flour.  Whisk to ensure no lumps.

4.  Add spinach, heavy whipping cream, parmesean cheese and crushed red pepper flakes.  Reduce heat to simmer for 2 to 3 minutes until cheese is melted.

6. Add chicken back to the skillet and simmer in the sauce for 10-15 minutes, until chicken is cooked through. Add more seasoning with salt and pepper or parmesean if you need. 

Pairs well with Mashed Potatoes and Asparagus or Green Beans!

Kickin Goulash

KICKIN' GHOULASH

This ground beef goulash is a quick and easy recipe to make.  Comfort Food!  One Pan!  Yes!  You can create this with or without spice depending on your preferences.  We love the heat it adds.  TIP:  Try it without the red pepper flakes and sprinkle on individual bowls for those that want spice.

Ingredients

• 1 large onion, diced
• 1 green bell pepper, diced
• 2 lbs. ground beef, 80/20
• 3 TBS garlic, minced
• 1 28 oz can tomato sauce
• 1 28 oz can petite diced tomatoes
• 3 cups beef broth
• 3 TBSP Worcestershire Sauce
• 3 tsp seasoned salt
• 2 TBS Italian Seasoning
• 2-3 TBS Red Pepper Flakes (optional) 
• 2 TBS Three Onion Seasoning from Pampered Chef (optional)
• 2 TBS Bell Pepper Herb Seasoning from Pampered Chef (optional)
• 1 16 oz  box elbow macaroni noodles, uncooked
• 1 8 oz Bag Colby Jack cheese (or cheddar), shredded

Instructions

• Add ground beef to large pot over medium-high heat. Add in the onion, bell pepper and cook until beef is no longer pink. Drain any excess fat (if you prefer...I just leave it in) and return pot to the stove top. Add in the garlic and stir for about 30 seconds.
• Add salt, italian seasoning, bell pepper herb seasoning and three onion seasoning and stir.
• Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.  Move to a cool burner and allow the mixture to thicken as it cools some.
• While mixture is still warm and thickened stir in the cheddar cheese and red pepper flakes just before serving. Enjoy!

Cajun Rice Dish

Cajun Rice Dish

INGREDIENTS:

1 Stick of Unsalted Butter

1.5 Tbsp Minced Garlic

2 Green Bell Peppers, diced

1 Large Onion, diced

1 14.oz Can Diced Petite Tomatoes

2.5 Cups Water

1 Box of Zatarains Cajun Rice

Andouille Chicken Sausage (6, sliced)

1 15.5oz Can Bush's Canellini Beans (drained)

4 oz Pepper Jack Shredded Cheese


Directions:
1. Add Stick of Butter to Pot and melt on medium heat.
2. Add Garlic, Onions, Peppers and cook until softened.
3. Add Sausage, tomatoes, water and rice.
4. Increase temperature to High and allow ingredients to boil until rice is cooked through.
5. Add Canellini Beans and lower temperature to Low and simmer for about 10 minutes.
6. Add Pepper Jack Cheese and Stir.
7. Serve warm in bowls.

Approximate time to cook is 30-35 minutes.

Great served alone or with Cornbread, Tortilla Chips or Rolls.

Crockpot Chicken in Creamy White Sauce

Crockpot Chicken in Creamy White Sauce



 

Ingredients:
2.5 lbs Chicken (Boneless)

35 oz Jar of Polar Marinated Mushrooms
Sauce:
4 TBS Butter

2 TBS Vegetable Oil

4 Cloves Minced Garlic

1 Cup Flour

1 Tsp Salt

1/2 Tsp Pepper

1 Tsp Mrs. Dash Garlic & Herb Seasoning

1.5 Cups Chicken Broth

1 Cup Heavy Cream

8 oz Shredded Mozzerella Cheese

1/4 Tsp Cayenne Pepper

1/2 Cup Crumbled Bacon Pieces

1 Tsp Dried Parsley



DIRECTIONS:
1. Add Chicken to Crockpot and turn on High for 4 Hours.

2. Divide the whole mushrooms in half and add to the Crockpot.

Directions for Sauce:


3. Use a medium size saucepan. Turn the stove to medium heat. Add butter, oil and garlic. Allow these ingredients to melt together.

4. Add flour, salt, pepper, Mrs. Dash and stir until these ingredients are combined.

5. Add chicken broth and stir until smooth.

6. Stir in Heavy Whipping Cream until it is blended well into the mixture.

7. Add in the cayenne pepper and stir.

8. Combine the bacon pieces with the sauce mixture and stir. Allow to cook for an additional 5 minutes. Stir often to keep the sauce from sticking.

9. Pour the Sauce over the chicken and mushrooms in the Crockpot.

10. Add the parsley and cover. Allow the ingredients to cook on high for 4 hours.


*Serve over rice or pasta*

NOTES:  Change the cheese to Pepper Jack.  Add jalapeno's and bell peppers instead of mushrooms.

　

　

Loaded Macaroni and Cheese

Original recipe makes 12 servings

 

Ingredients

 

1 (16 ounce) package elbow macaroni

1/2 cup unsalted butter

1 (16 ounce) packages shredded Sharp Cheddar Cheese

1 (16  ounce) package shredded Triple Cheddar Cheese 

1/2 Cup shredded Pepper Jack Cheese

1 (12 ounce) can evaporated milk

2 eggs

2 cups whole milk

1  (10.75 ounce) can condensed Cheddar Cheese Soup (such as Campbell's®)
Salt and ground black pepper to taste

1 Tsp Paprika
1 Tsp Cayenne Pepper
1 Tsp Mrs. Dash Garlic Herb Seasoning

2.5 oz Package Real Crumbled Bacon pieces (roughly 1/3 cup)
1 Green Onion, diced 

1/2 Sleeve Ritz Crackers (Crumbled)

 

 

 

Directions
 

*While your pasta is boiling you can proceed to step 7 and 8 and set those ingredients aside to save time.*

1. Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through (aldente). 

 

2. Drain and transfer pasta to 3 Quart Glass Pyrex Baking Dish or other Pan that you can use in the oven. 
 

3. Add butter to pasta and stir until melted.

4. Season with salt, pepper, Paprika, Cayenne and Mrs. Dash.  Stir until combined

5. Add in Bacon Pieces and Green Onions.  Stir until combined.

 

6. Sprinkle 1 Package of Multi Cheddar  cheese over pasta and stir until combined. 

 

7. Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture. 

 

8. Whisk milk, Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture.

 

9. Sprinkle remaining Pepper Jack Cheese over pasta mixture;

 

10. Top with Crushed Ritz Crackers.  Press into mixture but do not stir. 

11. Cook on 375 for 55 minutes .

 

Chicken and/or Shrimp Alfredo

Chicken Alfredo

Ingredients:

.1 cup butter (2 sticks)

.2 pints heavy whipping cream (2 cups)

.8 ounces cream cheese

.4 Tablespoons minced garlic

.1 teaspoon dried Basil

.1 Tablespoon Mrs. Dash Original

.1 Teaspoon Cayenne

.2 cups grated parmesan cheese

. 1/2 Cup Self Rising Flour

. 1-16oz Box of Pasta

. 1.5 lbs chicken grilled/cut into strips

Directions:
1. Grill Chicken and cut into strips.
2. Boil pasta until done.
3. In large pot melt butter
4. Add in Cream Cheese until melted.
5.. Add in garlic, Mrs. Dash, Basil and Cayenne.

6.Add in Heavy Whipping Cream

7. Combine flour and whisk.

8. Add in Parmesean Cheese.  Stir until melted.

9. Combine pasta with sauce and stir.  Add in chicken.

Serve with salad and breadsticks.

Stuffed Bell Pepper Casserole

Ground Beef (2-2.5 lbs)
Yellow Onions (1 Large)
Minced Garlic (4 TBS)
Green Bell Peppers (3 to 4)
Diced Tomatoes (1 Large Fresh)
Salt
Pepper
Spanish Rice (1 Box)
Tomato Juice 2-4 Cups
Mozzarella Cheese

On Stovetop cook ground beef, onions, garlic and bell peppers together until done. Salt and Pepper to taste.

Add in Spanish Rice and Tomato Juice.  Cook until rice is done.

Transistion to a Casserole Dish.  Top with Mozzerella  Cheese.  Bake at 350 degrees until melted.

Prayers for My Son Nathaniel

Hello.
Our son Nathaniel is suffering from a rare childhood cancer.  He is 18 years old and has Alveolar Rhabdomyosarcoma.  As you can imagine this has been devestating to our family.  Nathaniel's cancer is very advanced.  Our trust and faith in God is getting us through this very difficult time.  I hope that you would consider praying for our son today and everyday.  Please above all know that we appreciate this more than anything.  Nathaniel has been suffering from depression and pain due to complications to his health due to the tumors causing issues in the lower abdomen areas.  He is suffering from leg pains and fevers also.  Pray for healing.  We need our son.  We also have 3 other children who need their brother.
Thank you so very much!

Barbara & Michael Burrell
https://www.gofundme.com/prayers-for-nathaniel 

Pineapple Cream Cheese Frosting

INGREDIENTS:

1 8oz package Cream Cheese
1/4 Cup Butter
1 Tsp Lemon Juice
1 Tsp Vanilla Extract
2 1/2 Cups Powdered Sugar
1/2 Cup Crushed Pineapple

DIRECTIONS:

1.  Add cold cream cheese and butter to mixing bowl.  Whip on high until combined  and fluffy.

2.  Add in Lemon juice, vanilla and powdered sugar.  Mix until smooth and creamy.

3.  Add in pineapple and mix on high until combined.

Serve on your favorite carrot cake or other cake of your choice.