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Cheese Filled Sausage Manicotti Noodles | Italian Casserole Recipe.

Good eating.

Views: 13

Cheese Filled Sausage Manicotti Noodles | Italian Casserole Recipe.

Whether you say “casserole” or a “hot dish,” there’s something comforting about a hot and homey meal. No weird ingredients, just simple, classic recipes the whole family will appreciate.

Ingredients.

  • 1/2 lb. bulk spicy Italian sausage
  • 1 15 oz. can crushed tomatoes
  • 1 1/2 cup marinara sauce
  • 1 egg (beaten)
  • 1 1/2 cup ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 4 oz. can diced green chilies
  • 1 1/2 teaspoon chopped fresh parsley
  • 1/2 teaspoon Italian sausage
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 12 uncooked manicotti shells
  • 1/4 cup shredded mozzarella cheese
  • Directions.
  1. In a large pan or skillet, cook 1/2 lb. ground Italian sausage. Once it is done, place on a plate where it should drain over a paper towel.
  2. Add 1 (15 oz.) can crushed tomatoes to the same pan.
  3. Add 1 1/2 cup marinara sauce.
  4. Once it comes to a boil, reduce heat, cover, and let simmer for 10 minutes.
  5. In a large bowl, place 1 1/2 cup ricotta cheese.
  6. Add 1 beaten egg to ricotta cheese.
  7. Add 1 (4 oz.) can diced green chilies.
  8. Add 1/3 cup grated Parmesan cheese.
  9. Mix thoroughly.
  10. Chop 1 1/2 tablespoon fresh parsley. The Rada French Chef knife is incomparable when it comes to chopping parsley.
  11. Add parsley to mixture.
  12. Add 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon garlic powder. Mix.
  13. Take a 1 gallon size freezer bag and place the filling inside.
  14. With a pair of scissors, cut a quarter inch space in the bag. Have a 9″ x 13″ pan ready.
  15. Gently squeeze the freezer bag, pushing the filling into the manicotti. Try putting the filling in both sides of the manicotti for best results. Repeat until all manicotti are filled or filling is used up.
  16. In 9 x 13 pan, take 1 cup of prepared sauce and spread evenly across bottom of the pan.
  17. Place manicotti shells on top of the sauce.
  18. Sprinkle cooked sausage over shells.
  19. Pour remaining sauce over manicotti shells and sausage.
  20. Cover pan completely with aluminum foil. Bake in pre-heated 375 degree oven for 50 minutes.
  21. Remove manicotti from oven. Add 1/4 cup shredded mozzarella cheese to top. Put back in oven uncovered for 10 minutes.
  22. Remove from heat. Allow a few moments to cool.

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Food Life Links from other sources. Recipe

Irish Beer Cheese Dip.

Irish Beer Cheese Dip. Author Sparkle Market.

Views: 21

Irish Beer Cheese Dip.

What’s better than Guinness beer on St. Patrick’s Day? Not much! We’re making a delicious dip with beer, Irish cheese, and cream cheese all mixed together for a delicious snack to eat on the holiday. Serve this with soft pretzels for a yummy treat!
 this dish is a guaranteed favorite!
Course Appetizer, Snack
Cuisine American
Keyword beer, cheese, dip, guinness, irish
Prep Time 10 
Servings 6
Author Sparkle Markets

Ingredients

  • 1 8 oz. package cream cheese, softened
  • 1/3 cup Guinness beer
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. brown mustard
  • 1/2 tsp garlic powder
  • ¼ tsp. onion powder
  • 1/4 tsp. salt
  • 6 oz. Irish Cheddar cheese shredded
  • 1/4 cup chopped green onions
  • Soft pretzel bites for serving

Instructions

  • In a medium bowl, whip together the softened cream cheese with beer, Worcestershire sauce, mustard, garlic powder, and salt until smooth. Add cheese and stir until combined. Transfer to a serving bowl and refrigerate for at least two hours before serving. Top with green onions and enjoy with soft pretzels.

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Chicken with Sun-Dried Tomato Cream Sauce.

Views: 13

Chicken with Sun-Dried Tomato Cream Sauce.

This dish is a guaranteed favorite!

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1/2 tsp. seasoned salt
  • 1/2 freshly ground black pepper
  • 3 Tbsp. butter, divided
  • 3 cloves garlic, minced
  • 1/4 tsp. red pepper flakes
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup sun dried tomatoes
  • 1/4 cup freshly grated Parmesan
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried basil
  • 1/4 cup chopped basil leaves

Instructions

  1. Preheat oven to 400º.
  2. Season chicken thighs with salt and pepper. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides for 2 to 3 minutes or until golden brown; set aside.
  3. Melt remaining butter in the skillet. Add garlic and red pepper flakes, and cook for 2 minutes or until fragrant. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer for 3 to 5 minutes or until slightly thickened. Return chicken to the skillet. Place into oven and roast for 25 to 30 minutes. Serve immediately and garnished with basil leaves.
  4. chicken to the skillet. Place into oven and roast for 25 to 30 minutes. Serve immediately and garnished with basil leaves.

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Steak Crostini

Steak Crostini

Views: 10

Steak Crostini

Make these amazing steak crostini for an appetizer that will impress and delight everyone! Featuring wonderful French bread topped with succulent steak, this is a fancy finger food hit that’s perfect for all occasions. It’s a delicious steak hors d’oeuvre that’s sure to impress! Check out our video and instructions below to learn how to make this delicious, easy party appetizer!

Ingredients.

  • 1 1/2 lbs. sirloin, cooked medium-rare
  • olive oil, extra virgin
  • 10 oz. blue cheese
  • 3 T. milk
  • 3 cloves garlic, chopped
  • 2 green onions, thinly sliced
  • 1 French baguette, thinly sliced
  • rosemary, chopped
  • Salt and pepper
  • Directions.
  1. Season steaks with salt, pepper, and oil. Let rest for 45 minutes.
  2. In a pan, combine the garlic, milk, and blue cheese. Simmer on low, stirring occasionally.
  3. Slice French baguette into thin slices and brush with olive oil. Cook in 350 degree oven for 5-7 minutes or until lightly toasted.
  4. Cook the steaks to your liking. We prefer ours cooked medium-rare. Let the steaks rest for a few minutes after cooking. Then cut the steak into thin slices,
  5. Add the green onions to the sauce. Stir until combined.
  6. Spread the blue cheese sauce on the toasted bread. Then place a piece of steak on top of the sauce. Garnish with fresh rosemary. Serve and enjoy!

Did you know crostini means “little toasts” in Italian. Crostini are small, thin slices of toasted bread which can be topped with any combination of spreads and toppings.

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How about a chocolate treat? Chocolate Turtle Cake.

melted chocolate pouring into a piece of chocolate bars with green mint leaf on a table

Views: 16

How about a chocolate treat?

There’s nothing quite like chocolate. Indulge your taste buds with this decadent recipe.

Chocolate Turtle Cake.

Skip the bakery and make an incredible, opulent chocolate turtle cake at home. Layers of chocolate and frosting topped with caramel and turtle pieces make for a heavenly dessert that everyone will love. Take a look at the video or written instructions below to learn how to make this unbelievable chocolate cake for your friends and family!

Ingredients.

    • 1 box devils food cake mix

 

  • Unsweetened cocoa

 

  • 1 C. pecans, chopped

 

  • 1 pkg. devil’s food cake mix

 

  • 1 (16 oz.) container ready-to-spread cream cheese frosting

 

  • 3 large eggs

 

  • 1 1/4 C. milk

 

  • 1/2 C. canned dulce de leche

 

  • 1 C. vegetable oil

 

  • 2 (7 oz.) pkgs. turtle candies

 

  • 1 (3.9 OZ.) pkg. chocolate instant pudding mix

 

  • 1 (16 oz.) can ready-to-spread chocolate fudge frosting

 

  • 2 t. vanilla extract

 

  • 1 pkg. semi-sweet chocolate morsels

 

  • 1 jar caramel ice cream topping

 

  • 1/4 C. whole pecans, toasted

Directions.

    1. Preheat oven to 350 degrees. Grease two 9″ cake pans and dust with cocoa.
  • In a mixing bowl, add the cake mix, eggs, milk, vegetable oil, and vanilla extract and beat for 1 minute.
  • Add instant pudding and beat again for 2 minutes.
  • Fold in chocolate morsels and chopped pecans.
  • Pour the batter into the prepared cake pans. Bake for 30 to 32 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the pans on wire racks for 10 minutes, then remove from pans to wire racks and cool completely.
  • Wrap and chill the cake layers for at least 1 hour.
  • Whisk together cream cheese frosting and dulce de leche in a small bowl.
  • Take packages of turtle candies and cut 6 in half and set aside for the garnish. Dice the remaining turtle candies.
  • Using a serrated knife, slice cake layers in half horizontally and make 4 layers.
  • Place 1 layer cut side up on a cake plate. Spread with ½ cup of cream cheese frosting mixture and sprinkle with 1/3 of the diced turtle candies.
  • Repeat this twice.
  • Place the final cake layer on top of the cake cut side down.
  • Spread chocolate fudge frosting on the top and sides of the cake. Spread and chill in refrigerator until ready to serve.
  • Before serving, drizzle caramel ice cream topping over the top of the cake. Garnish with the remaining candies and pecan halves. Store in the refrigerator.

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Old Fashioned Grated Sweet Potato Pudding.

Old Fashioned Grated Sweet Potato Pudding

Views: 21

Old Fashioned Grated Sweet Potato Pudding.

An old fashioned grated sweet potato pudding is a labor of love. The hardest part is grating the sweet potatoes which my mother always did by hand. You can certainly a food processor but it is key to grate the sweet potatoes really fine. You don’t want to boil or bake the sweet potatoes because it changes the texture of the dish. If you have the time, this dish is certainly one that you should have on your holiday dessert table.Enjoy it as a dessert but you can also make it as a side dish.

Ingredients.
Here are the basic ingredients that you will need to make Old-Fashioned Grated Sweet Potato Pudding:
1 cup sugar
3 tablespoons melted butter
1 cup milk
1 egg
2 cups grated sweet potato, about 2 to 3 medium size potatoes
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Directions.
To make Old-Fashioned Grated Sweet Potato Pudding, simply…
1 Using a hand grater or food processor, grate 2-3 sweet potatoes into an 8×8 Pyrex baking dish.
2 Mix all ingredients until well combined with the grated sweet potatoes. Bake in a preheated 350-degree oven, 1-1/2 to 1 hour and 45 mins. Bake until brown on top and the corners are crispy. If serving as a dessert, top with whipped cream.

Carlena Davis

@spilling_the_sweet_tea

https://www.tiktok.com/@spilling_the_sweet_tea?lang=enhttps://www.instagram.com/Spilling_the_Sweet_Tea
Carlena Davis is a culinary content creator, foodie, cookbook author, children’s book author, jam and biscuit maker all rolled into one. In July 2017, she started her food blog, Spilling the Sweet Tea, combining her love for Southern cuisine and quick & delicious recipes for the entire family to enjoy.
In 2020, Carlena launched Miss Lena’s Brand starting with her peach & raspberry preserves, shipping across the United States. Carlena followed up her successful jam launch with her Miss Lena’s Buttermilk and Sweet Potato biscuit mixes and has now expanded the brand to include her signature Miss Lena’s Biscuit bowl.
She is a North Carolina native and currently lives on the East Coast with her husband and daughter, where she spends time in her home kitchen creating new recipes and reimagining classic recipes with a twist!

 

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Food Holidays Life Recipe

Christmas Chex Mix recipe

Views: 27

Source: https://www.thepioneerwoman.com/food-cooking/recipes/a37758046/christmas-chex-mix-recipe/

Ingredients

 
  • 4 c. 

    cups corn and/or rice cereal squares (such as Chex)

  • 2 c. 

    mini pretzels

  • 1 c. 

    salted roasted almonds 

  • 4 Tbsp. 

    salted butter 

  • 1/4 c. 

    honey

  • 1/4 c. 

    sugar

  • 1 tsp. 

    ground cinnamon 

  • 1 tsp. 

    vanilla extract 

  • 1/2 c. 

    white chocolate chips 

  • 2 tsp. 

    coconut oil

  • 1 c. 

    red and green M&M’s 

Directions:

  1. Preheat the oven to 250˚F. Line a rimmed baking sheet with parchment paper. In a large bowl, combine the cereal, pretzels, and almonds. 
  2. 2In a small saucepan, melt the butter with the honey and sugar over low heat until the mixture is bubbling and well combined, about 2 minutes. Add the cinnamon and vanilla and stir until well combined. Pour half of the butter mixture over the cereal mixture and toss until well coated. Add the remaining butter mixture and toss again until evenly coated. 
  3. 3Spread the mixture on the baking sheet in an even layer. Bake, stirring every 15 minutes, until toasted and just starting to dry out, about 1 hour. 
  4. 4Combine the white chocolate chips and coconut oil in a small microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring between each interval, until melted and smooth. 
  5. 5Drizzle the white chocolate over the snack mix on the baking sheet, then immediately sprinkle with the M&M’s. Let cool completely so the white chocolate sets, about 30 minutes. Break into small clusters. 

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Gingerbread Cake Rolls.

A Tasty Treat

Views: 6

Gingerbread Cake Rolls.

Easy Steps to Make a Cake Roll

  1. Line a 10×15″ jelly roll pan with parchment paper.
  2. Beat eggs for 5 minutes. Beat in the remaining ingredients.
  3. Spread the batter into the prepped pan and bake until done.
  4. Immediately turn the cake out onto a powdered sugar-coated kitchen towel and remove the parchment paper.
  5. Roll up the towel and cake together and let stand until cool.
  6. Make the filling.
  7. Unroll the cooled cake and spread the filling over the top.
  8. Roll the cake around the filling without the towel and chill before slicing.

 

INGREDIENTS (Serves 10)

For the Cake:
3 eggs
½ C. sugar
¼ sugar-free applesauce
½ C. molasses
1 C. flour
1 tsp. baking powder
2 tsp. ground cinnamon
½ tsp. ground allspice
1 tsp. ground ginger
½ tsp. salt
Powdered sugar

For the Filling:
1 C. heavy cream
2 T. powdered sugar
½ tsp. clear vanilla
5 T. eggnog

DIRECTIONS

Preheat your oven to 350°. Spritz a 10×15ʺ rimmed baking sheet with cooking spray, line with parchment paper, and spritz the paper. Set aside.

For the cake, in a big mixing bowl, beat the eggs on high speed for 5 minutes. Gradually beat in the sugar, applesauce, and molasses. In a separate bowl, stir together the flour, baking powder, cinnamon, allspice, ginger, and salt; add to the egg mixture. Beat until blended, and spread evenly in the prepared pan.

Bake 15 to 18 minutes, until done. Immediately turn the cake out onto a kitchen towel sprinkled liberally with sifted powdered sugar; remove the paper. Starting at a narrow end, carefully roll up the towel and the cake together and let stand for a couple of hours until cool.

For the filling, beat the cream, powdered sugar, and vanilla until soft peaks form. Add the eggnog a little at a time, beating until stiff peaks form.

Carefully unroll the cooled cake and spread about half the whipped cream evenly over the top; reroll the cake without the towel. Chill at least 2 hours and up to 24 hours before slicing. Serve the cake with the remaining whipped cream.

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Apple Crisp.

A great dessert.

Views: 16

Apple Crisp.

When it comes to fall, one of the most traditional and favorite recipes is apple crisp. It’s just the most perfect dessert for this time of year. Crisp apples with a crumbly oat topping is just so easy to make and will definitely satisfy your sweet tooth.

Ingredients
  • 3 tart apples cored, peeled and sliced
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 3 tbsp butter melted
  • 2 tbsp all-purpose flour
  • 3 tbsp milk
  • 1/3 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp salt
Topping
  • 3/4 cup rolled oats
  • 2/3 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 3/4 cup brown sugar
  • 1/3 tsp baking powder
  • 1 stick butter softened and cut into small pieces
  • 1/8 tsp salt
  • whipped cream, ice cream or caramel sauce for serving
Instructions
  • Preheat oven to 375º. Layer apple slices in the bottom of an 8×8-inch baking dish coated with nonstick cooking spray. In a medium bowl, mix milk, lemon juice, vanilla extract, cinnamon, nutmeg, allspice, brown sugar, flour and butter. Pour mixture overtop apples and mix.
  • Mix flour, rolled oats, baking powder, salt, ground cinnamon and brown sugar in a large bowl. Add butter pieces and mix until it resembles small crumbs. Sprinkle overtop apples and toss to coat.  Bake for 25 to 30 minutes. Serve warm with whipped cream or ice cream and top with caramel sauce.

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Pumpkin Torte.

One excellent treat. Orly Catz for Taste of Home

Views: 8

Pumpkin Torte.

This pumpkin torte is rich and creamy, with beautiful orange hues, making it ideal for fall celebrations.

Ingredients
  • 1-2/3 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • CREAM CHEESE FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 large eggs
  • PUMPKIN FILLING:
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1 can (30 ounces) pumpkin pie filling
  • 1 can (5-1/2 ounces) evaporated milk
  • 2 large eggs, lightly beaten
  • TOPPING:
  • 1 carton (12 ounces) frozen whipped topping, thawed
Directions
    1. Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13×9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes.
  1. Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
  2. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.
    Pumpkin Torte Recipe Variations 
    • Use a shortbread cookie crust: Swap the traditional graham cracker crust for a crumbly shortbread cookie crust to impart buttery flavors into this torte.
    • Swap the pumpkin: In the fall you can use a variety of seasonal squashes or root vegetables. Consider substituting the pumpkin for sweet potato or butternut squash.
    • Top with sauce: Drizzle chocolate over this pumpkin torte for a more decadent dessert.

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Fry a Spanish Egg.

Try it you'll like it.

Views: 18

Fry a Spanish Egg.

I’ll take my eggs in just about any way, shape, or form, but a fried egg has long been my favorite. Fried eggs are almost foolproof to make and can turn just about anything into a hearty meal, from a pile of sautéed gr

How to Cook a Fried Egg, Spanish-Style

To prepare a Spanish fried egg, pour about 1/4-inch of olive oil into a small, heavy skillet. Heat it over medium-high heat until it’s extremely hot (but not smoking). Crack 1 egg into a ramekin or mug. When the oil is hot, carefully slip the egg in and reduce the heat to medium-low. Then spoon some of the oil over the egg as it cooks. Remove the egg with a slotted spoon after no more than 1 1/2 minutes (when the white puffs and becomes crispy and golden-brown around the edges, and when the yolk still jiggles). Serve sprinkled with a bit of flaky salt and freshly ground black pepper

 

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Easy Mexican Casserole.

Eating on a dime website.

Views: 18

Easy Mexican Casserole.

Ingredients


1 pound ground beef

2 tablespoons taco seasoning

1 can chili Beans

1 can Rotel

1 can crushed tomatoes 15 oz

12-16 corn tortillas cut into quarters

1 cup sour cream

2 cups  shredded cheddar cheese

Instructions
  • Brown meat in large skillet. Drain.
  • Add taco seasoning, beans, diced tomatoes, and crushed tomato to the skillet.
  • Spray 13×9 casserole dish. Place a layer of tortillas on the bottom.
  • Pour half of the meat mixture over the tortillas. Spread with half the tortillas and sprinkle with half the cheese. Place another layer of tortillas on top. Pour the remainder of the meat mixture over the tortillas, spread the sour cream over the top and sprinkle with the rest of the cheese.
  • Bake at 350 for 20 minutes or until cheese is nice and bubbly.
  • Serve with tortilla chips and a salad. Enjoy!

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Impossible Buttermilk Pie.

Good eating. Rada cutlery photo.

Views: 15

 

Impossible Buttermilk Pie

What’s impossible about this buttermilk pie: that it forms its own crust, or that it tastes as delicious as it does? Turns out, neither! Make this amazing impossible buttermilk pie for a dessert that has to be tasted to be believed.

  • 3 eggs
  • 1 C. buttermilk
  • 1/3 C. butter (melted)
  • 1 t. vanilla
  • 1 1/3 C. sugar
  • 3/4 C. biscuit mix
  • Pinch of ground nutmeg
  1. Preheat oven to 350°. Place eggs in prepared pie plate and whisk thoroughly.
  2. Add buttermilk, melted butter, and vanilla.
  3. Whisk thoroughly.
  4. Add sugar, biscuit baking mix, and nutmeg.
  5. Whisk thoroughly.
  6. Scrape down the sides. Bake 35 to 40 minutes until lightly browned. Let cool before slicing.

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Grilled Chicken Tenders.

Good eating.

Views: 24

Grilled Chicken Tenders.

You’ll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need.

Serve them with a salad for the ultimate easy meal. A few  favorite salads to serve with them are homemade coleslaw, creamy cucumber salad, broccoli salad, and cherry tomato salad (as shown in the photo on this page).

Ingredients
Marinade:


2 tablespoons olive oil – extra-virgin

Chicken:

  • 1 pound raw chicken tenders – 8-12 pieces, depending on their size
Instructions
  • Preheat your grill to medium-high.
  • In a small bowl, whisk together the olive oil, honey, hot sauce, and kosher salt.
  • Brush the mixture on both sides of the chicken pieces.
  • Grill the tenders until cooked through, about 3 minutes per side. Their internal temperature should reach 165ºF. Serve immediately.

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Food Life Recipe

One-Pot Pasta.

Just one pot.

Views: 42

One-Pot Pasta.

Start with one pot and a jumble of ingredients. Drizzle in the liquids and let it all simmer into an amazing collection of flavors. That’s the joy of one-pot pasta recipes!

What’s so Great About One-Pot Pasta Dishes?
  • No pre-boiling or draining. The pasta cooks in the sauce.
  • Fewer dirty dishes. Everything cooks in one pot.
  • Perfect anytime. Quick and easy–great for a weeknight or weekend.
  • Versatile. Use virtually any type of pasta.
  • Simply delicious. That’s what it’s all about!
  • Ingredients.

    Linguini noodles
    Frozen cooked shrimp
    Canned diced tomatoes
    Garlic
    Italian seasoning
    Fresh basil
    Lemon juice
    Salt & pepper
    Chicken broth
    Fresh baby spinach

  • Directions.
    • Dump all the ingredients except spinach into a big pot and bring to a boil.
    • Cook for 6 minutes, stirring occasionally.
    • Add spinach and cook 4 minutes

    Literally, that’s it! What are you waiting for? Get out the pasta!

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One Pot Bacon Cheeseburger Recipe | Bacon Cheeseburger Pasta Skillet.

Good eating.

Views: 19

One Pot Bacon Cheeseburger Recipe | Bacon Cheeseburger Pasta Skillet.

This bacon cheeseburger skillet is meal that’s incredible tasty and surprisingly easy to make. The whole family will adore this hearty dinner so much they won’t believe you didn’t spend all day on it!

Ingredients.

  • 6 bacon strips
  • 1/2 lb. ground beef
  • Season salt to taste
  • Black pepper to taste
  • 1/4 C. chopped onion
  • 1 15 oz. can tomato sauce
  • 1 C. beef broth
  • 1/2 C. water
  • 8 oz. uncooked rotini pasta
  • 3 Roma tomatoes, diced
  • 1 C. canned diced tomatoes
  • 2 T. ketchup
  • 1 T. spicy brown mustard
  • 1/2 C. shredded cheddar cheese
  • Directions.
  1. Brown 6 bacon strips and 1/2 lb. ground beef in skillet, breaking ingredients apart as they cook. Season to taste with season salt and black pepper.
  2. Dice 3 Roma tomatoes and 1/4 cup onion.
  3. Add diced onions and tomatoes to skillet.
  4. Add 1/2 cup water, 15 oz. tomato sauce, and 1 cup beef broth.
  5. Add 8 oz. uncooked rotini pasta.
  6. Add 8 oz. canned, diced tomatoes.
  7. Add 2 tablespoons ketchup.
  8. Add 1 tablespoon spicy brown mustard.
  9. Bring heat to a boil.
  10. Once boil is reached, reduce heat and simmer 10 minutes.
  11. Remove pan from stove.
  12. Stir in 1/2 cup shredded cheddar cheese.
  13. Let cool, serve, and enjoy!

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Decorations Food Life Pictures

Pumpkin Fall Works. And other goodies.

The dining area.

Views: 66

Pumpkin Fall Works. And other goodies. As usual I’m running late. What’s the old saying? Better late than never? I’m going to add some other photos beside the house decorations. Enjoy.

Scenery from our window seat at an Amish Restaurant in Walnutcreek,Ohio.And Groceries we bought from the Amish in Middlefield,Ohio. The blue bag is insulated for our meat and cheeses.

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Caramel Apple Cookie

Good eating

Views: 31

Caramel Apple Cookie.

This dessert takes everything you love about a caramel apple and dumps it onto a cookie base. Easier to eat (no wooden stick) and even more delicious.

INGREDIENTS (Serves 12)

½ C. chopped pecans (to chop, use the Rada Serrated Food Chopper or a large knife)
1 (16.5 oz.) roll refrigerated sugar cookie dough
1 C. cream cheese frosting
2 large apples (Granny Smith and Jonagold were used here)
1½ C. seltzer water or lemon-lime soda
Caramel sauce

DIRECTIONS

Preheat the oven to 375 degrees. Toast the pecans in a dry skillet over medium heat for about 10 minutes; set aside to cool.

Grease a 9″ Springform pan and press the sugar cookie dough evenly into it. Bake for 15 to 17 minutes or until lightly browned. Cool completely.

Spread the cream cheese frosting over the cooled cookie crust. Core and dice the apples into a bowl and add the seltzer water or soda; soak at least 3 minutes.

Drain the apples, pat dry, and scatter them over the frosting. Sprinkle the toasted pecans over the top and drizzle with caramel sauce.

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Rosemary Chicken with Mushrooms and Spinach Recipe.

Good eating. Rada Cutlery.

Views: 28

Rosemary Chicken with Mushrooms and Spinach Recipe.

Make this incredible chicken mushroom spinach bake for a dinner the whole family will love! Featuring chicken and vegetables topped with cheese and baked to perfection, this recipe is a crowd-pleaser you’ll want to make again and again! Watch the video or read the instructions below to learn how to prepare this wonderful dish.

Ingredients you will need:

  • 3 lbs. chicken breast sliced into medallions
  • 16 oz. portabella mushrooms
  • 2-4 C. fresh spinach
  • 1/2 C. milk or heavy cream
  • 3 garlic cloves, chopped
  • 1/2 C. chicken stock or broth
  • 1/4 C. white wine
  • 3 T. flour
  • 2 t. thyme
  • Monterey Jack cheese, shredded
  • Fresh rosemary, chopped
  • Salt and pepper to taste
  • Extra virgin olive oil
  1. Cover the bottom of a baking dish add grapeseed oil and layer chicken breasts. Season with seasoned salt and dried thyme.  Turn chicken over and repeat ending with a sprinkle of black pepper.
  2. In a medium bowl combine garlic, chicken stock, milk, chopped garlic, white wine, and salt. Whisk in flour and set aside.
  3. Sprinkle the chicken with chopped rosemary. Layer half of the sliced mushrooms oer chicken then layer with spinach.
  4. Top spinach with remaining mushrooms and pour on sauce mixture.
  5. Top with shredded cheese and remaining fresh rosemary.
  6. Bake covered at 400° F. for 45 minutes. Remove foil and bake uncovered for 15 minutes. Remove from oven, serve and enjoy!

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Food Life

It’s Lemmon time.

Nice.

Views: 48

It’s Lemmon time.

For those who aren’t familiar with this website, we do music, recipes, and decorations. Today at the MC house it’s Lemon theme. Hopefully you enjoy the decorations.

If you have some decorations, feel free to post them.

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