Stuffed mushrooms!

 

INGREDIENTS:

• 1 pkg cream cheese
• 1 lb bacon, cooked and chopped
• 1 bundle chopped green onion
• 1 handful shredded cheddar cheese
• Mushrooms (of course!)

DIRECTIONS:

Clean and take the stems out of the mushrooms
Combine remaining ingredients and place a small amount in each mushroom cap
Bake at 350 for about 20-25 minutes

Southwest Macaroni Salad

 

Ingredients

• 1 lb. elbow macaroni
• 2-3 ears corn husks and silks removed
• 1 (15 oz.) can black beans kidney beans, drained and rinsed
• 1/2 c. chopped black olives
• 5-6 roma tomatoes or 2 lg. tomatoes, chopped
• 3 green onions thinly sliced
• 1/2 red onions finely diced
• Fresh chopped cilantro optional

DRESSING :

• 1 c. Salsa (the spicier the better)
• 1 c. sour cream
• 1/4 c. mayonnaise
• 1 lg. clove garlic minced
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 lime juiced
  Servings:10-12

Instructions
Cook macaroni al dente, according to package directions. Drain and rinse under cold water. Set aside.
Meanwhile, over medium heat, grill the corn on the cob, turning frequently, to brown some of the kernels. Remove from the grill, allow to cool, then use a sharp knife to cut the kernels off the cob.
DRESSING: In a medium bowl, stir together all ingredients, until well combined.
Assemble the salad: Place the cooked macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours. Garnish with cilantro.
Adapted from Pioneer Woman

Million dollar spaghetti

 

Ingredients:

• 1 lb of ground beef
• 1 jar of spaghetti sauce
• 8 oz of cream cheese
• ¼ cup sour cream
• ½ lb cottage cheese (equals 1 cup)
• ½ cup butter (1 stick)
• 1 pkg spaghetti 16 oz
• Grated cheddar cheese

Instructions:
Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until
ready to assemble.
Combine the cream cheese, sour cream and cottage cheese until well blended.
Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce.
Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.
Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.
Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of
the noodles.
Pour your spaghetti and meat sauce on top of your noodles.
Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated
cheese on top and return to the oven for 15 minutes to allow cheese to mel

Buffalo Brussels Sprouts

 

INGREDIENTS

• 1 lb. Brussels sprouts, trimmed
• 2 large Eggs, beaten
• 1 c. all-purpose flour
• 2 c. panko bread crumbs
• Canola oil, for frying
• kosher salt
• Freshly ground black pepper
• Buffalo sauce, for serving

DIRECTIONS

In a large pot of salted boiling water, boil Brussels sprouts until bright green and fork-tender, 8 to 10 minutes. Drain and rinse with cold water.
Arrange egg and flour in two shallow bowls and place panko bread crumbs in a large Ziploc.
Dredge Brussels sprouts: Dip in egg, then toss in flour, then add to panko bag. Shake in batches until fully coated.
Meanwhile, fill a skillet with enough canola oil to reach 2″ high and heat over medium-high heat until shiny. Add dredged Brussels sprout to oil and fry until golden and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate and 

Almond Joy Cookies

 

Ingredients:

• 1 cup butter
• 1 1/2 cups white sugar
• 1 1/2 cups brown sugar
• 4 eggs
• 3 teaspoons vanilla
• 4 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 5 cups chocolate chips
• 2 cups sweetened coconut
• 2 cups chopped almonds

Directions:
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Famous Red Lobster Shrimp Scampi

 

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon pure olive oil
• 2 tablespoons garlic, finely chopped…
  
• 1 1/2 cups white wine, I use chardonnay
  
• 1/2 fresh lemon, Juice only
  
• 1 teaspoon Italian seasoning
  
• 1/2 cup softened butter
  
• 1 tablespoon parsley
  
• 1/2 cup grated Parmesan cheese

How to make it :

Heat cast iron skillet and add olive oil.
Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter.
Add white wine, and lemon juice.
Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
Sprinkle with grated Parmesan Cheese

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Sausage Cream Cheese Crescents

 

Ingredients:

• 16 oz bulk sausage cooked and crumbled (any flavor)
• 8 oz cream cheese, softened
• 2 can(s) refrigerated crescent rolls
• 1 c shredded sharp cheddar cheese (or any cheese)

Directions:
I have made these and they were a hit!! These look and sound like the perfect meal for breakfast…So to prepare this recipe you need first to combine sausage & cream cheese together and shredded cheese if you’d like. Then you need to separate rolls into triangles.
Second step : At this step all what you need to do is to cut eat triangle in 1/2 lengthwise. Then you need to scoop a heaping tablespoon onto each roll&roll up.
Step 3 : Finally step , bake at 375 degrees F about 15 mins (till golden brown).Serve and enjoye

Cowboy Lasagna

 

Ingredients:

1. 1 lb of ground beef
2. Minced onions – 4 tbsp
3. Worcestershire sauce – generous sprinkling
4. Parsley – roughly 3 tbsp, divided
5. One can of tomato soup – 10 3/4 ozs
6. One can of corn – 15.25 ozs
7. Dried ground mustard – 3 tsp
8. One package of tater tots – 32 ozs
9. Salt and Pepper to taste
10. Mozzarella cheese – roughly 4 cups

Directions:

1. Brown ground beef with spices – drain. Add can of soup and can of corn, simmer for about 10 minutes.
2. In a greased 9×13 baking dish, arrange tator tots in single layer. Cover with 2 cups of cheese. Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.
3. Place in a 350F oven for 30 minutes. Let stand for 5 minutes before serving.

Shepherd’s Pie Recipe

 

Ingredients: (Serves 4-6)

• 900 g (2 lb) minced lamb, browned and drained
• ½ teaspoon dried rosemary, crushed
• Freshly ground black pepper
• 115 g/4 oz tinned or frozen sweetcorn
• 4-5 large russet potatoes
• 6 tablespoons salted butter
• 120 ml/4 fl oz whole milk
• ¼ teaspoon salt
• 1 tablespoon chopped fresh flat-leaf parsley

Method:

Preheat the oven to 190°C/375°F/Gas mark 5. Spread the cooked lamb over the bottom of a buttered, large rectangular baking dish (33 x 22 x 6 cm / 13 x 9 x 2 inch). Sprinkle the crushed rosemary and ground pepper over the lamb, and spread the sweetcorn over the top.

To make the mashed potatoes, peel and halve the potatoes. Place in a large saucepan and cover with water. Bring to the boil and cook for 20 minutes, or until the potatoes begin to fall apart when pricked with a fork. Drain the potatoes and mash for a few seconds. Add the butter, milk, salt and pepper and beat until the potatoes are light and creamy.

Spread the potatoes over the filling. Bake the pie for 20 minutes, or until the potatoes are lightly browned. Garnish with chopped parsley. Refrigerate any remaining pie, covered, for up to 3 days.

LOW COOKER BEEF STEW

 

Ingredients

• 1 tablespoon vegetable oil
• 1 pound beef stew meat
• 1 package Simply Potatoes® Diced Potatoes with Onion
• 1 cup rutabaga, cubed
• 1 cup baby-cut carrots, cut in half lengthwise
• 2 stalks celery, coarsely chopped
• 2 cans (14 ounces each) beef broth
• 1 bay leaf
• 1 teaspoon dried thyme leaves
• 3/4 teaspoon salt
• 1/2 cup water
• 1/4 cup all-purpose flour

Instructions

Heat oil in 10-inch nonstick skillet over medium-high heat. Add stew meat; cook until browned. Drain grease.
In 3 1/2 to 4 quart slow cooker, combine browned meat and all remaining ingredients except water and flour. Cover; cook on LOW 8 to 10 hours.
In small bowl, combine water and flour; stir until mixture is smooth. Slowly stir flour mixture into stew. Increase heat to HIGH. Cover; cook 15 minutes or until slightly thickened.

Baked Garlic Parmesan Fries

 

Ingredients

• 1 tablespoon garlic, minced very fine
• 2 tablespoons olive oil
• 2 large (russet) baking potatoes, 12 ounces each or 1½ pounds total
• Salt and pepper, to taste
• 2 tablespoons parmesan cheese
• ½ teaspoon garlic powder, or to taste

Directions

1. Preheat oven to 450 degrees. Line 1 baking sheet with foil and coat baking sheet with cooking spray.

2. Cut the potatoes lengthwise in half and in half again. Cut each piece into ¼-½ inch thick strips. Place on the baking sheet and toss with the olive oil and garlic. Use your hands to evenly coat. Spread the potatoes evenly over the entire pan. Season with a little salt and black pepper. Bake uncovered in the center of the oven until tender crisp and golden brown, about 20-25 minutes on each side. Baking time will vary depending on how thick your pieces are and your oven. Set your timer for 20 minutes and check.

3. Remove from oven and sprinkle all over with Parmesan cheese and a little garlic powder. Add a little more salt and pepper, if desired.

Makes 5 servings. Each serving about 1⅓ cups. (Makes 6 cups total)

Nutrition Facts

for 1 serving
172 calories
6g fat
1g sat fat
2g chol
4g prot
26g carbs
3g fiber
166mg sod
2g sugar

SmartPoints value : 5

Crack-Tastic Crackers

 

Ingredients:

• 1 1/2 sticks butter, melted
• 1 packet ranch dressing mix
• 2 T. red pepper flakes
• 1/2 tsp. garlic powder
• 2 sleeves saltine crackers
• parmesan cheese

Instructions:

In a large bowl combine melted butter, dressing mix, pepper flakes, and garlic powder.
Add crackers, 1 sleeve at a time, and gently with your hand toss to coat the crackers.
Let sit in the bowl while the oven preheats to 250 degrees.
Line a large cookie sheet with tin foil.
Spread crackers out on tin foil and bake for 15 minutes, remove and sprinkle with parmesan cheese and turn the crackers over.
Sprinkle with more cheese and return to over for 10 minutes.

Cucumber Tomato Salad and Dressing

 

Ingredients

• 1 1/2 pounds tomatoes, diced, about 2 cups worth
• 1 large English cucumber, peeled, halved, and thinly sliced, about 2 cups worth
• 5 large basil leaves, thinly sliced
• 3 tablespoons light flavored olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

Combine all the ingredients in a bowl, stir well to coat. Serve immediately or cover and refrigerate until ready to serve. Enjoy!

CHEESY BAKED POTATOES

 

CHEESY BAKED POTATOES 🥔🧀

Ingredients:

• 4 medium potatoes
• 2 tbsp butter
• 1 cup shredded mozzarella or cheddar cheese
• 2 tbsp cream (optional)
• Salt & black pepper (to taste)
• Fresh parsley (for garnish)

Instructions:

1. Wash potatoes well, cut into medium chunks (leave skin if you like).
2. Wrap potatoes in foil and bake at 200°C (400°F) for 35–40 minutes until tender.
3. Open foil, add butter, salt, and pepper.
4. Sprinkle cheese on top, add cream if desired.
5. Return to oven (uncovered) for 5–7 minutes until cheese is golden and bubbly.
6. Garnish with chopped parsley and serve hot.

Amish Broccoli Salad

 

Ingredients

• 2 heads broccoli, chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 2 Tbs sugar
• ½ tsp salt
• ½ cup red onion, diced
• ½ pound bacon, fried and crumbled
• 1 cup cheddar cheese, shredded

Instructions
In a bowl, mix mayonnaise, sour cream, sugar and salt to make a creamy sauce.
Add broccoli and stir until broccoli is coated EVENLY.
Stir in the bacon, onion and cheese.

Parmesan Upside Down Baked Potatoes

 

Ingredients:

• 7 red potatoes, washed and cut in half
• 2-3 tablespoons butter
• 6 tablespoons shredded Parmesan cheese
• garlic powder
• sea salt
• freshly cracked pepper

DIRECTIONS

1). Preheat oven to 400F. Melt butter in the bottom of a 9×13 glass pan.

2). Sprinkle Parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.

3). Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.

CABBAGE CASSEROLE RECIPE

 

INGREDIENTS

• 1 large head cabbage, shredded (about 12 cups)
• 1 onion, chopped
• 6 tablespoons butter, divided
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 8 ounces process cheese (Velveeta), cubed
• Salt and pepper to taste
• 1/4 cup dry bread crumbs

DIRECTIONS
Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper.
Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole.
Bake, uncovered, at 350° for 20 to 30 minutes or until heated through. Yield: 6-8 servings.

SLOW COOKER GARLIC PARMESAN POTATOES

 

INGREDIENTS

• 3 lbs. small red potatoes (about 8 cups after being cut)
• ¼ cup olive oil
• 3 garlic cloves, minced
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• ¼ cup parmesan
• more parmesan for serving
• Slow Cooker Size:
• 4-quart or larger

INSTRUCTIONS
Wash and cut the potatoes into wedges. Add to the slow cooker. In a small bowl mix together the olive oil, garlic, salt, pepper, thyme and oregano. Pour this over the potatoes and stir. Sprinkle over the parmesan cheese.
Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
Sprinkle with additional cheese for serving if desired.

Oven Roasted Smoked Sausage and Potatoes

 

Ingredients:

• 1 package of smoked sausage, sliced into rounds
• 1 large onion, peeled and chopped
• 5 large potatoes, peeled and chopped into ½ inch cubes
• olive oil
• fine sea salt
• freshly ground black pepper
• sweet paprika
• dried thyme
• a handful of greated strong cheddar cheese

Directions:
Preheat the oven to 400*F.

Line a large baking tray (with sides) with several sheets of foil, and spray with cooking spray. Set aside.

Put the sausage rounds, onions, and potatoes into a large bowl. Drizzle with a couple TBS of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven.

Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese.

Unstuffed Cabbage Rolls Recipe

 

INGREDIENTS :

• 1 1/2 to 2 pounds lean ground beef
• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 small cabbage, chopped
• 2 cans (14.5 ounces each) low sodium diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1/2 cup water
• 1 teaspoon ground black pepper
• 1 teaspoon sea salt

DIRECTIONS :
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8. 3 WW Smartpts