Cheesy Garlic Pull Aparts

 

Ingredients

• 2 tablespoons butter
• 3 garlic cloves, minced
• 2 teaspoons dried parsley
• 1⁄4 teaspoon garlic powder
• 1 (8 ounce) can biscuits (10 biscuits)
• 2 cups mozzarella cheese (can use less)
• 2 tablespoons parmesan cheese, grated
• pizza sauce

DIRECTIONS
Heat oven to 425.
Melt butter in small bowl. Stir garlic, parsley and garlic powder into butter. Pour butter mixture into pan.
Cut biscuits into 4 sections each. Place in pan. Top with both cheeses.
Bake for 10-15 minutes until biscuits are cooked through.
Invert upside down onto a plate. (I take a knife around the edges of pan to release stuck on cheese before inverting to plate.).
Serve with warm pizza sauce.

Soft Snickerdoodle Cookies

 

Ingredients

• 1 cup butter
• 1 1⁄2 cups sugar
• 2 large eggs
• 2 3⁄4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 3 tablespoons sugar
• 3 teaspoons cinnamon

Directions

Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes.
Remove from pan immediately.

Peppered Shrimp Alfredo

 

Ingredients

• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar Alfredo sauce
• 1/2 cup grated Romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• Salt and pepper to taste
• 1/4 cup chopped parsley

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

THE BOILED EGG DIET: LOSE UP 22 LBS N 14 DAYS

 

The first day. Eat one or two soft or hard boiled eggs and one fruit (an orange or a grapefruit) for breakfast. Then eat two apples and five slices of sweet potato for lunch. Finally, eat some salad and chicken for dinner.

The second day. Eat one or two soft or hard boiled eggs and one fruit (an orange or a grapefruit) for breakfast. Then eat green vegetable salad and chicken for lunch. Finally, eat some vegetable salad, one of your favorite fruit and two boiled eggs for dinner.

The third day. Eat one or two soft or hard boiled eggs and one fruit (an orange or a grapefruit) for breakfast. Then eat some cheese, one tomato and a few slices of sweet potato for lunch. Finally, eat some salad and chicken for dinner.

The fourth day. Eat one or two soft or hard boiled eggs and one fruit (an orange or a grapefruit) for breakfast. Then eat your favorite fruit for lunch. Finally, eat some salad and chicken for dinner.

The fifth day. Eat one or two soft or hard boiled eggs and one fruit (an orange or a grapefruit) for breakfast.Then eat some vegetables and two boiled eggs for lunch. Finally, eat some salad and grilled fish for dinner.

The sixth day. Eat one or two soft or hard boiled eggs and one fruit (an orange or a grapefruit) for breakfast. Then eat your favorite fruit for lunch. Finally, eat steamed green vegetables and chicken for dinner.

The seventh day. Eat one or two soft or hard boiled eggs and one fruit (an orange or a grapefruit) for breakfast. Then eat some tomato salad, steamed green vegetables, and chicken for lunch. Finally, eat some steamed green vegetables for dinner.

Follow this simple eating plan carefully and repeat one more time to achieve the better result. Eventually, this is the greatest way to clean your organism without damage. Finally, in a few weeks, you will get the desired result.

Taco Spaghetti Recipe

 

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 (1.25-ounce) package taco seasoning
• 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
• 1 tablespoon tomato paste
• 8 ounces spaghetti
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 Roma tomato, diced
• 2 tablespoons chopped fresh cilantro leaves

How to Make:

Directions:

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.

Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

Remove from heat and top with cheeses. Cover until melted, about 2 minutes.

Serve immediately, garnished with tomato and cilantro, if desired.

Nutrition Facts: Servings Per Container 4
Amount Per Serving:

Calories 582.3 | Calories from Fat 235.8 | Total Fat 26.2g | Saturated Fat 11.1g | Trans Fat 0g | Cholesterol 83.2mg | Sodium 1282.2mg | Total Carbohydrate 51.8g | Dietary Fiber 4.5g | Sugars 6.2g | Protein 33.1g

How To Grow An Unlimited Supply Of Lemons Using Just 1 Seed

 

Here are several of them:

• Lemons are rich in vitamin C, that treats colds and the flu
• They detoxify the liver and boost its function
• Lower high blood pressure
• Help weight loss
• Lemons contain 22 anti-cancer compounds
• Prevent disease and slow down aging by neutralizing free radicals
• They treat brain disorders like Parkinson’s disease
• Lemons alkalize the body and restore the body’s pH
• Lemons cleanse the bowels and help the elimination of waste
• Have powerful antibacterial properties
• Strengthen the blood vessels

Despite being highly beneficial for health, lemons can be used in various ways in the household, like a beauty and skin care and cleaning products.

Therefore, having an unlimited supply of lemons during the entire year is something we all wish for, so here is how to grow lemons at home, using only a seed.

Here is how to plant the seed:

Place a high-quality soil in a pot with drainage holes, dampen it with some water, and leave about an inch below the rim. Then, slice a lemon to find the best-shaped seed, and get rid of the flesh.

Next, put it in a hole in the soil, about half an inch deep. Cover with soil, water it, and cover the pot with a breathable plastic film. Put the pot in a sunny area in the home, and water it a few times a week.

When the lemon tree starts sprouting, take the plastic cover out, and return the pot to the sunny place. It needs to be exposed to direct sunlight at least 8 hours a day. Add fertilizer when needed, and transplant it to a larger pot when it grows bigger.

Now, you can enjoy the advantageous qualities and fantastic, refreshing taste of lemons.

Spicy Sausage and Hashbrown Casserole

 

Ingredients

• 16 oz. Jimmy Dean’s spicy sausage (you can use regular if spicy is too hot for you)
• 30 oz. Ore Ida Country Style Shredded Hashbrowns (frozen)
• 1 large can of cream of chicken soup
• 2 cups of chicken broth
• 2 cups of shredded cheese

Directions
Brown the sausage and mix it with the cream of chicken soup. Place hash browns and chicken broth in the crock pot first.
Then place sausage mix over top of hashbrowns and top with shredded cheese.
Cook on low for 6-7 hours.

Bacon Cheeseburger Soup

 

Ingredients

• 2 lbs Velveeta cheese, cubed
• 1 lb browned ground beef
• 32 ounce chicken broth
• 1 bag frozen hasbrowns
• 1/2 chopped onion

Directions
Put all ingredients into crockpot and cook on high for 2 hours, or low for 4 to 6 hours

Healthy Slow Cooker Chicken Chili

 

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 2 (14 oz.) cans fire-roasted diced tomatoes
• 1 (8 oz.) can tomato sauce
• 1 (14 oz.) can corn, rinsed and drained
• 1 (14 oz.) can black beans, rinsed and drained
• 1/2 (8 oz.) package reduced-fat cream cheese
• 1 cup chicken broth
• 1 red bell pepper, finely chopped
• 1 jalapeño, seeds and ribs removed, minced
• 1/2 yellow onion, finely chopped
• 3 cloves garlic, minced
• 3/4 tablespoon ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon dried oregano
• kosher salt and freshly ground pepper, to taste
• fresh cilantro, garnish
• sour cream, garnish
• tortilla chips, garnish

Directions

Place chicken breasts and chicken broth in slow cooker, then add tomatoes, beans, corn, bell pepper, onion, jalapeño, and garlic.

Season with cumin, chili powder, oregano, salt and pepper, then stir everything together, turn slow cooker on HIGH and cook for 3 hours.

Remove chicken breasts from slow cooker and place in a large bowl, then use two forks to shred chicken into small pieces.

Return chicken to slow cooker, then add cream cheese. Stir everything together, then cover slow cooker and continue cooking for another 15-20 minutes, or until cream cheese is melted.

Transfer to serving bowls and serve with fresh cilantro and sour cream or tortilla chips.

amazing caracmel souce

 

There is just something about a sweet & salty combination that drives tastebuds crazy – pretzels & chocolate, maple & bacon, milkshakes & fries, even peanut butter & jelly. But I submit that nothing tops salted caramel. It’s amazing stuff.

Now I will admit that I haven’t always had the best of luck with candy-making in the kitchen. It’s just not my strong suit, even with a candy thermometer sometimes. But this recipe is so easy and you don’t even need a fancy thermometer to get it to turn out perfectly. The biggest secret is to stay right by the stove when making this so that you can keep an eye on the sugar so it doesn’t burn. As long as you watch your sugar and stir it frequently, you will see it change from white, to light clumps, until it finally starts to melt into an amber-colored liquid. As soon as the sugar is melted, you stir in the butter and let it melt completely, which will only take a minute or two. Then you slowly add in some heavy cream, let the sauce cook for just one minute more, and stir in some sea salt.

This homemade salted caramel sauce keeps well in the fridge for 2 weeks and is a wonderful gift to give a friend. You could use it to dip apples for a quick treat or drizzle it over toasted almond ice cream and sprinkle it with chopped almonds to have one of the best sundaes ever. And it can be used in lots of different baked goods – you could use it in this easy caramel pecan brownie recipe for the caramel recipe if you don’t have caramel candies on hand. And then there is this salted caramel apple pie recipe that uses a batch of this sauce that you are definitely going to want to try!

1 cup Brown sugar; Packed
1/2 cup Heavy cream
4 tablespoons Butter
1 pinch Sea salt
1 tablespoon Vanilla extract

INSTRUCTIONS

Melt butter in pot, mix in brown sugar, cream and salt. Whisk over medium-low heat for 7 minutes (or more if you doubled the recipe). Remove the pot from the heat, add vanilla and return to cook for another minute or more to thicken. Remove from stove, pour into a jar and store in refrigerator.

Cheesy Chicken Tater Tot Casserole in the Crockpot

 

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pkg tater tots
• 1/2 cup bacon pieces – you can use the precooked stuff like I did or just dice up some cooked bacon slices
• 2 cups shredded cheddar cheese
• 3/4 cup milk or heavy cream
• salt and pepper to taste

Instructions:
In a large, lightly greased crockpot, layer 1/2 the tater tots, then half the bacon pieces and half the cheese.
Layer the chicken pieces over the cheese. Sprinkle the chicken with salt and pepper.
Repeat the tater tot, bacon and cheese layer. Pour the milk over all.
Cover and cook on low for 6 hours.
The bacon provides a great deal of flavor and is perfect with the chicken and cheese. The tater tots lose their shape and resemble hash browns, so if you want to substitute hash browns, it would work wonderfully.

Parmesan Tomato Zucchini Bake

 

Ingredients

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 5 medium tomatoes, sliced
• 1/2 cup quality parmesan cheese, shredded
• 1/2 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon Italian spices

Instructions
1. Preheat oven to 375 degrees.
2. In a baking dish, arrange zucchini, yellow squash and tomatoes in an alternating pattern (as seen in the photos).
3. Top with cheese and spices. Place into oven and bake for 25-30 minutes or until squash is soft.
Enjoy!

How to bake mini egg omelettes

 

Ingredients:

• 8 eggs
• ¼ cup half and half
• 1½ cup ham, small diced
• 1 red onion, small diced
• 1 red bell pepper, small diced
• 1 cup cheddar cheese
• 2 tablespoon oil
• 1 teaspoon salt
• pepper to taste
  

Instructions:
Preheat oven to 375°F.
Put a sauté pan on high heat. Then add in 1 tablespoon of oil.
Add in onions and bell peppers. Adjust heat as needed and cook until tender. Then add in ham, and cook for another 3 minutes.
In a large bowl, whisk together eggs, half and half, salt and pepper.
Use the remaining tablespoon of oil to brush a muffin tin. Evenly divide ham mixture into each tin. Then top with cheese. Pour egg mixture just almost to the top.
Bake in oven for 15 minutes or until egg has cooked through.
Serve immediately by itself or with extra cheese, sour cream, and chives.

STRAWBERRY SPINACH SALAD

 

Ingredients

• Poppy Seed Dressing
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons poppy seeds
• 1 1/2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1/2 cup canola oil
• Salad
• 9 ounce bag fresh spinach
• 16 ounces fresh strawberries sliced
• 15 ounces mandarin oranges drained
• 1/2 cup sliced almonds

Instructions
Poppy Seed Dressing
In a blender, combine the sugar, apple cider vinegar, poppy seeds, onion, paprika, and Worcestershire sauce. Blend until well combined.

With the blender on low, slowly pour in the canola oil through the opening of the cover. Mix thoroughly.

In a large salad bowl, place spinach, strawberries, drained mandarin oranges, and almonds.

Just before serving, pour dressing over salad and toss to combine.

Nutrition Facts
Strawberry Spinach Salad
Amount Per Serving
Calories 556 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 2g 10%
Sodium 59mg 2%
Potassium 844mg 24%
Total Carbohydrates 54g 18%
Dietary Fiber 8g 32%
Sugars 42g
Protein 7g 14%
Vitamin A 135.6%
Vitamin C 137%
Calcium 22.1%
Iron 18.3%
* Percent Daily Values are based on a 2000 calorie diet.

Awesome 5 Year Old Chooses Supper Side Dish And It Couldn’t Be Better

 

Ingredients

• * 8 potatoes, peeled
• * 1/2 head raw cauliflower
• * 1 cup Kraft grated cheddar cheese + more for the top
• * 4 ounces Philadelphia cream cheese
• * 5 strips of Hormel bacon, cooked
• * 1/4 cup Hidden Valley ranch dressing

Instructions

Cut your potatoes into large chunks and boil until tender. Drain.
Steam the cauliflower until soft.
In a large bowl, beat cream cheese and ranch dressing. You can add more or less depending on your taste and how thick you would like your mashed potatoes. Add the potatoes and cauliflower and beat until smooth (unless you like chunky mashed potatoes.)
Stir in crumbled bacon and cheese.
Preheat over to 350 degrees.
Spoon potato/cauliflower mixture into a baking dish. Bake for 30 minutes.
Add more shredded cheese to the top and bake until melted.

Drop Doughnuts

 

INGREDIENTS:

2 cups sifted flour

• 1⁄3 cup sugar
• 3 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 egg, slightly beaten
• 3⁄4 cup milk
• 3 tablespoons oil
• additional oil (for frying)

DIRECTIONS:
Sift together dry ingredients.
Mix together wet ingredients and incorporate into dry. Stir until smooth.
Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.
Remove and drain.
Roll in cinnamon sugar while still warm and serve

Pecan Pie Bars

 

Ingredients

• 1 can crescent rolls (they now make it without seems)
• 1/2 cup chopped pecans
• 1/2 cup sugar
• 1/2 cup corn syrup
• 2 Tbsp butter or margarine, melted
• 1 tsp vanilla
• 1 egg, beaten

Directions

Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9×13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown (mine took exactly 20 minutes).
Cool completely, about 1 hour, and cut into bars.

Oriental Ramen Broccoli Cole Slaw…. this is delicious!

Ingredients

• 2 (3 ounce) packages beef-flavor ramen noodles
• 2 (8 1/2 ounce) packages broccoli coleslaw mix
• 1 cup toasted slivered almonds
• 1 cup sunflower seed
• 1/2 bunch green onion, chopped
• 1/2 cup sugar
• 3/4 cup oil
• 1/3 cup white vinegar

Directions:
1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4. Toss before serving.

Taco Salad With Crema

 

Ingredients

• 1 pound 90% ground beef
• 1 head iceberg lettuce, choppe
• 2 carrots, peeled and cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 2/3-1 cup Mexican crema or low-fat sour cream
• 3 tablespoons lime juice, divided
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• kosher salt and freshly ground pepper, to taste
• sharp cheddar cheese, grated, garnish

Directions
In a small bowl, whisk fresh lime juice into crema and refrigerate 15-20 minutes.
Brown your beef in a large skillet over medium-high heat and season with salt, pepper, chili powder, cumin and garlic powder.
Drain off excess oil and remove from heat.
Combine lettuce, carrots and bell pepper in a large serving bowl and toss together.
Add browned beef to the mix and drizzle lime crema on the top.
Garnish with cheddar cheese (optional) and serve immediately

MAKE LUNCH IN A JIF WITH THIS CLASSIC CAPRESE SALAD

 

Ingredients to Gather

• 2 large tomatoes, washed and sliced into ¼-inch slices
• 12 ounces Mozzarella cheese, sliced into ¼-inch slices
• ½ cup basil leaves, washed, rolled and sliced into thin strips
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon balsamic glaze

Directions to Follow
Assemble caprese salad by alternating tomato and mozzarella slices on a medium platter. Top the slices with strips of basil and drizzle with olive oil. Sprinkle salt and pepper evenly over the salad and drizzle with balsamic glaze.
Serve immediately.