Cherry Filled Crescent Rolls
By Unknown - December 02, 2020
Cinnamon Roll French Toast Casserole
By Unknown - December 02, 2020
Cinnamon Roll French Toast Casserole
INGREDIENTS :
- 2 cans Pillsbury Cinnamon Rolls
- ½ cup milk
- 4 eggs
- 1 teaspoon cinnamon
- ¼ cup pure maple syrup
DIRECTIONS :
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1. Grease a 9×13 pan with Pam.
2. Next cut up the rolls into small pieces and lay in the pan.
3. Whisk togeher eggs, milk and cinnamon in a bowl.
4. Now pour over rolls and be certain they are all well coated.
5. Drizzle on the maple syrup.
6. Bake at 350 until puffed up and golden, about 35 minutes.
7. In a microwave safe bowl, microwave the icing that came with the 2 cinnamon roll packs.
8. Pour on top and serve warm
7.MINUTE FROSTING
INGREDIENTS
+ 1+1/2C. Of sugar.
+ 1/3C. Of cold water.
+ 2 egg whites.
+ A pinch of salt.
+ 1 TSP. vanilla extract.
+1/2 TSP. cream of tartar.
METHOD:
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+ STEP 1_Mix the sugar, water, tartar cream, egg whites, and salt in a medium glass bowl.
+ STEP 2_place on the burner a puddle of water to simmer. + STEP 1_Beat the egg mixture for 30 seconds at bass using an electric mixer.
+ STEP 3_Place the bowl on the saucepan of a double boiler and take a bath high until rigid and light for up to seven minutes.
+ STEP 4_Remove it from heat, add vanilla extract, and add mix for 2 minutes until integrate.
+ STEP 5_The frosting is set rapidly, so you need to use it directly.
Garlic Shrimp Pasta
Ingredients
° 250g fettuccine pasta (strips)
° 500 gm peeled shrimp
° Salt and brown pepper
° 4 tablespoons butter
° 4 cloves of minced garlic
° 1/2 teaspoon dried thyme
° 1/2 tablespoon dried red pepper
° 2 cups watercress
° 1/4 cup grated parmesan cheese
* How to prepare :
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Boil pasta according to instructions on the package.
In a suitable bowl, put two tablespoons of butter, then add the garlic, thyme, and red pepper and stir for two minutes.
Add the shrimp, then season with salt and pepper and stir for 5 minutes.
In another skillet, put the rest of the butter, then add the arugula and pasta with Parmesan cheese and stir until the watercress wilts.
Add the shrimp mixture and stir then serve hot pasta.
ENJOY !
Panera Broccoli Cheese Soup
By Unknown - December 02, 2020
Panera Broccoli Cheese Soup
Ingredients
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
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Directions:
1 Sauté onion in butter. Set aside.
2 Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3 Add the chicken stock. Simmer for 20 minutes.
4 Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5 Add salt and pepper. Can be puréed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.
Ingredients :
Directions :
1/2 – 3/4 of a bag of large noodle pasta
approx. 1lb of ground beef
1 pkg/envelope of taco seasoning
1C water
1/2 pkg of cream cheese
1 1/2C shredded cheese
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1. Boil pasta until just cooked, drain, run cold water over it
2. Brown ground beef; drain
3. Mix together taco seasoning and 1C of water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced
4. Add the 1/2 pkg of cream cheese to the beef mixture, stir until melted and combined, then remove from heat
5. Put pasta in your casserole dish or pot, mix in 1C of the shredded cheese
6. Top pasta and cheese with beef mixture, gently mix until the pasta is coated
7. Top with remaining 1/2C of shredded cheese
8. Bake at 350 uncovered for approx 30 minutes
Batter:
1 cup pecan halves
1 tablespoon all-purpose flour
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, room temperature
1⅓ cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
¼ cup sour cream
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Topping:
¼ cup pecan halves
1 tablespoon granulated sugar
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Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
Batter:
By hand, break the pecans for both the batter and the topping into ¼ inch pieces. Toast nuts, cool, and then toss with 1 tablespoon flour. Set aside.
In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter.
Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.
Topping:
Sprinkle ¼ cup toasted pecans over the top of the batter, and sprinkle with granulated sugar.
Bake: Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Honey BBQ Cheesy Sloppy Joes
By Unknown - February 08, 2017
Ingredients :
Directions :
1 lb lean ground beef (93/7)
1/2 yellow onion, diced
1 can petite diced tomatoes, drained
1/2 cup ketchup
1/2 cup Honey BBQ sauce
3 T Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
dash of cayenne pepper
shredded cheddar jack
Club rolls/hamburger buns, or bread of choice
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In a large skillet over medium high heat, brown ground beef until cooked through and no longer pink. Add the onions and cook for 5 minutes. Drain off the grease. Add the tomatoes, ketchup, BBQ sauce, Worcestershire, and spices. Stir well and cover. Lower heat and simmer for 15 minutes, stirring occasionally. Uncover and simmer another 5 minutes until mixture is thickened up.
I have a little trick I use when eating sloppy joes on rolls or buns. I hollow out the center of both the top and bottom insides before adding the sloppy joe filling. This way, it stays in the roll instead of falling out onto your plate, the floor, your shirt, your jeans, your shoes...you get the point!
Serve up on some warm toasted buns and top with shredded cheese. I made some Oven Baked Onion Rings on the side. I'm still full and only ate half...Enjoy!
The BEST Chicken Pot Pie Ever!
By Unknown - February 08, 2017
Ingredients :
Directions :
2 lb chicken breasts, boneless and skinless
2 c chicken broth (enough to cover breasts)
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 c half and half
3 Tbsp butter (yes, 3 tablespoons!)
1 medium onion, chopped
1 c celery, chopped
1/3 c all purpose flour
1 1/2 c frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas)
2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
1 Tbsp parsley, freshly chopped
1/2 tsp thyme, dried
2 pie pastry (for double crust pie)
1 egg, lightly beaten
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In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
When done, the inside ingredients will be thick and creamy.
Chicken-Vegetable Pot Pie
By Unknown - September 12, 2016
Chicken-Vegetable Pot Pie Ingredients :
Two boneless, skinless chicken breasts cooked, shredded1/4 cup chopped celery1/4 cup chopped onion1 tablespoon butterOne 16-ounce package frozen steam-able mixed vegetablesOne 10-ounce can cream of chicken soup2/3 cup milk1/4 teaspoon poultry seasoning1/4 teaspoon salt1/4 teaspoon black pepper2 ready made pie crusts
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Directions :Steam vegetables in microwave according to directions. Set aside. Sautee celery and onions in butter in a frying pan on stove until tender. Heat soup, milk and seasonings in saucepan on stove until bubbly. Add sautéed celery and onions to soup mixture. Add shredded chicken.In an 8 X 8 baking dish, place one pre-made pie crust in the bottom of the pan (I use Pillsbury). Cook in oven for 8 minutes according to directions. Remove and fill dish with chicken-vegetable mixture. Place second pie crust on top and crimp edges to the side of the dish to seal. Bake at 350 degrees for approximately 30-40 minutes or until mixture is hot and bubby and the crust turns a light golden brown.
Ingredients :
Two boneless, skinless chicken breasts cooked, shredded
1/4 cup chopped celery
1/4 cup chopped onion
1 tablespoon butter
One 16-ounce package frozen steam-able mixed vegetables
One 10-ounce can cream of chicken soup
2/3 cup milk
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 ready made pie crusts
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Directions :Steam vegetables in microwave according to directions. Set aside. Sautee celery and onions in butter in a frying pan on stove until tender. Heat soup, milk and seasonings in saucepan on stove until bubbly. Add sautéed celery and onions to soup mixture. Add shredded chicken.In an 8 X 8 baking dish, place one pre-made pie crust in the bottom of the pan (I use Pillsbury). Cook in oven for 8 minutes according to directions. Remove and fill dish with chicken-vegetable mixture. Place second pie crust on top and crimp edges to the side of the dish to seal. Bake at 350 degrees for approximately 30-40 minutes or until mixture is hot and bubby and the crust turns a light golden brown.
Steam vegetables in microwave according to directions. Set aside. Sautee celery and onions in butter in a frying pan on stove until tender. Heat soup, milk and seasonings in saucepan on stove until bubbly. Add sautéed celery and onions to soup mixture. Add shredded chicken.
In an 8 X 8 baking dish, place one pre-made pie crust in the bottom of the pan (I use Pillsbury). Cook in oven for 8 minutes according to directions. Remove and fill dish with chicken-vegetable mixture. Place second pie crust on top and crimp edges to the side of the dish to seal. Bake at 350 degrees for approximately 30-40 minutes or until mixture is hot and bubby and the crust turns a light golden brown.
BACON WRAPPED TATER TOTS Ingredients :
1 – 16-ounce package Bacon, (strips cut in 4 pieces)2/3 cup Brown sugar2 tablespoons chili powderApproximately 50 – 55 frozen Tater tots, (thawed to room temperature)####SIKI#### 
Directions :In a bowl: mix Brown Sugar and Chili Powder.Wrap the Tots in Bacon, roll them around in the bowl, then bake for 10 minutes at 375.Then turn up the heat to 400 for an additional 5 minutes to crisp em’ upCheck frequently at this point so they don’t burnServe warm
Ingredients :
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Directions :
1 – 16-ounce package Bacon, (strips cut in 4 pieces)
2/3 cup Brown sugar
2 tablespoons chili powder
Approximately 50 – 55 frozen Tater tots, (thawed to room temperature)
Directions :In a bowl: mix Brown Sugar and Chili Powder.Wrap the Tots in Bacon, roll them around in the bowl, then bake for 10 minutes at 375.Then turn up the heat to 400 for an additional 5 minutes to crisp em’ upCheck frequently at this point so they don’t burnServe warm
In a bowl: mix Brown Sugar and Chili Powder.
Wrap the Tots in Bacon, roll them around in the bowl, then bake for 10 minutes at 375.
Then turn up the heat to 400 for an additional 5 minutes to crisp em’ up
Check frequently at this point so they don’t burn
Serve warm
Easy Taco Bake Ingredients :
1 lb Ground Beef1 pkg Taco Seasoning2/3 Cup WaterChili Cheese Corn Chips (Fritos)- to taste1 Can Cheddar Cheese Soup1/2 Cup Milk8 to 12 oz Shredded MozzarellaToppings as desired
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Directions :Brown ground beef and prepare as taco meat according to the seasoning package (using water).Pour enough fritos into a 9 x9 pan to cover the bottom.Top with taco meat.Combine soup and milk in a sauce pan and heat through until smooth.Top taco meat with cheese sauce.Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).Bake at 350 degrees for 10-15 minutes until bubbly.Serve over lettuce and with desired topings.
1 lb Ground Beef
1 pkg Taco Seasoning
2/3 Cup Water
Chili Cheese Corn Chips (Fritos)- to taste
1 Can Cheddar Cheese Soup
1/2 Cup Milk
8 to 12 oz Shredded MozzarellaToppings as desired
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Brown ground beef and prepare as taco meat according to the seasoning package (using water).
Pour enough fritos into a 9 x9 pan to cover the bottom.
Top with taco meat.
Combine soup and milk in a sauce pan and heat through until smooth.
Top taco meat with cheese sauce.
Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).Bake at 350 degrees for 10-15 minutes until bubbly.
Serve over lettuce and with desired topings.
