CHICKEN PARMESAN STUFFED SHELLS

December 10, 2019
Chicken cheese Stuffed Shells - Delicious stuffed shell food crammed with cheese and tender chicken, flat-topped with spaghetti sauce sauce and a lot of cheese! 

Chicken cheese stuffed shells area unit a simple and delicious dark meal that's bound to be a brand new family favorite!

CHICKEN PARMESAN STUFFED SHELLS

Stuffed shell food has invariably been a favourite meal of mine. Creating them on Dec 24 was a practice at my house that I completely fair-haired each year! These chicken cheese stuffed shells area unit my spin on a mixture of 2 of my absolute favorite meals – those superb stuffed shells I had growing up and in fact, chicken parmesan! Currently these stuffed shells area unit most easier to create than they give the impression of being. It’s a simple meal that feeds a crowd and takes but forty minutes. Crazy, right?

I extremely recommend serving these stuffed shells with some breadstuff. For me, food simply isn’t complete unless I will be dipping some crisp bread within the sauce. The mixture of flavors is thus excellent along too!

CHICKEN PARMESAN STUFFED SHELLS

INGREDIENTS :

  • 1 package jumbo shell pasta
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon garlic powder
  • 5-6 chicken tenders
  • 2 cups marinara
  • 16 ounces ricotta cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup panko bread crumbs
  • 1/4 cup parmesan cheese
  • 2 cups mozzarella cheese

INSTRUCTIONS :

  1. Cook chicken tenders and jumbo shell pasta according to instructions on the packaging.  Make sure to drain pasta and well and let cool a bit before proceeding.  Cut chicken tenders into chunks that are about 1/2 inch cubes.
  2. Preheat oven to 400 degrees.  In a medium mixing bowl, combine ricotta, half of the mozzarella, parmesan, garlic powder,  italian seasoning, salt, and pepper.  Stir until well combined.
  3. Cover the bottom of a large baking dish with half of the marinara sauce.  Spread it evenly around.  Spoon about 1 1/2 tablespoon of ricotta filling into each of the shells before placing 2 chunks of chicken on top of the filling.  Place face up in the baking dish.  Repeat with remaining shells.
  4. Cover the shells with the remaining marinara and sprinkle remaining mozzarella cheese and bread crumbs on top.  Place in oven and bake 20-22 minutes.

EASY CARAMEL PUMPKIN PULL APART BREAD

December 10, 2019
Quick and simple pull apart bread wherever every layer is slathered in a very sweet combination of pumpkin, caramel, and pecans.

Easy pull apart bread created with sweet mixture of pumpkin, caramel, and pecans. This Pumpkin Pull Apart Bread is quickly created with pre-made pizza pie dough and every layer is stuffed with pumpkin, pecans, and caramel. Stunning pumpkin caramel seasonal treat to come to life to within the morning.

EASY CARAMEL PUMPKIN PULL APART BREAD
EASY CARAMEL PUMPKIN PULL APART BREAD

My pumpkin reference book is currently on sale. This is often therefore surreal simply holding it in my hands and observance individuals rummaging through it with feeling. I actually have the most important smile on my face, seeing my family be therefore pleased with Pine Tree State. I’m terribly excited to announce this to any or all of you, my readers, and I’m terribly nervous moreover. It’s like being on show and waiting to listen to everyone’s opinions. Eek! I hope you prefer it!

To celebrate unharness of my book, I created North American nation some fast pumpkin pull apart bread. It’s fast and simple to form and you won’t be ready to keep one's eyes off from this delicious treat. Simply get some pre-made pizza pie dough from the shop section of your grocery and you may be able to go. This bread are good with morning cup of tea on a lazy weekend morning or as a snack for teenagers coming from college.

EASY CARAMEL PUMPKIN PULL APART BREAD

INGREDIENTS :

  • 1 lb pizza dough
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 2/3 cup pumpkin puree
  • 1/2 cup crushed pecans
  • 1/4 tsp nutmeg
  • 1 Tbsp melted butter
  • 1/4 cup caramel sauce
  • 1/4 cup caramel sauce to drizzle on top
  • Flour for surface

INSTRUCTIONS :

  1. Preheat oven to 350 and grease an 8x4 bread loaf pan.
  2. Roll out pizza dough into a rectangle that's about 16x8 inches in size.
  3. In a small mixing bowl, combine pumpkin, sugar, spices and pecans. Mix until all incorporated.
  4. Brush dough with melted butter and drizzle 1/4 cup of caramel all over the dough.
  5. Spread pumpkin mixture evenly all over the dough.
  6. Cut the dough easily using a pizza cutter, lengthwise, into three long strips. Then cut in width-wise, creating squares. Stack squares and place them side-by-side into the prepared loaf pan. Drizzle some more caramel over the top and place in the oven.
  7. Bake for 35-38 minutes.

PIZZA PINWHEEL RECIPE

December 10, 2019
Easy dish Pinwheels – created With flossy Crescent Rolls, spaghetti sauce and every one Your Favorite dish Toppings. The right Snack Or appetiser That’s prepared in barely twenty Minutes!

They’re a fun appetiser or snack that’s delicious and each adult and kid-friendly. a number of our alternative favorite go-to’s area unit pigs in an exceedingly blanket, ham and cheese rolls, BBQ meatballs, do-it-yourself cracker bites and taco pop tarts.

PIZZA PINWHEEL RECIPE

These very little roll ups area unit created with Pillsbury Crescent Dough (or dish dough) and might be created with jarred dish sauce or if you have got a bit longer, do-it-yourself spaghetti sauce sauce. They take simply a couple of minutes to arrange and that they bake in barely concerning ten minutes.

I love that these dish pinwheels area unit super straightforward to create, will be tailored to be children or adult friendly and create a good when faculty snack, or maybe a lightweight meal. Thus easy and delicious!

PIZZA PINWHEEL RECIPE

INGREDIENTS :

  • 1/2 cup pizza sauce or marinara , more as needed
  • 1 cup shredded mozzarella cheese
  • 1 can refrigerated crescents , or pizza dough

INSTRUCTIONS :

  1. Preheat oven to 350°F. Line a large baking sheet with foil and spray lightly with cooking spray.
  2. Lightly flour a large wooden cutting board. Roll out dough onto the floured surface, pressing seems together as you go.
  3. Spread pizza sauce evenly over the dough, to the edges. Top with shredded mozzarella and your choice of pizza toppings.
  4. Roll pizza width-wise (the longest side) and seal the edges. Slice into 1-inch pieces. Place pinwheels on the prepared cookie sheet, about 2 inches apart.
  5. Bake for about 9-11 minutes, or until the tops are golden brown.
  6. Allow to cool for a couple of minutes, then serve with marinara or ranch for dipping.

GINGERBREAD MUFFINS WITH VANILLA BEAN GLAZE

December 10, 2019
This fun twist on the classic takes arduous, boring cake and turns it into a pleasant cake muffins with flavorer glaze. Pure magic!

The holiday season is finally here and zilch says Christmas quite like gingerbread! This fun twist on the classic takes arduous, boring cake and turns it into a pleasant breakfast (or dessert) staple that you’ll return to once more and once more. I'm talking concerning cake muffins with flavorer glaze. 

GINGERBREAD MUFFINS WITH VANILLA BEAN GLAZE
GINGERBREAD MUFFINS WITH VANILLA BEAN GLAZE

These cake muffins area unit odorous from the nice and cozy vacation spices and have that ancient dark brown color from a chic dose of sirup. And that they try dead with the flavorer glaze. Plus, they're preposterously light-weight and ethereal. I dare you to do to merely eat one!

In addition to being light-weight and flossy, these muffins area unit a breeze to assemble. In fact, I'd even advocate shift out Santa’s cookies and milk for one or 2 of those muffins. They're thus fun and guaranteed to please everybody within the family!

GINGERBREAD MUFFINS WITH VANILLA BEAN GLAZE

INGREDIENTS :
Gingerbread Muffins:

  • 2 and 2/3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 large eggs, room temperature
  • 1 and 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 and 1/4 teaspoon baking soda
  • 1/2 cup dark molasses
  • 1 cup cold water

Vanilla Bean Glaze:

  • 1 cup confectioner’s sugar, sifted
  • 1 teaspoon vanilla bean powder
  • 1 tablespoon whole milk

INSTRUCTIONS :

  1. Preheat oven to 350 F. Line a standard muffin tin with muffin cups, then coat with nonstick baking spray. 
  2. Combine flour, baking soda, ginger, cinnamon, and salt in a large bowl, then whisk to combine. Set aside.
  3. Place butter and sugar in the bowl of a stand mixer fitted with paddle attachment, then beat on medium speed until light and fluffy, about 3 minutes. Add eggs, beating after each addition, then add molasses. Scrape down the sides as needed and beat until well mixed. 
  4. Carefully add half of the dry ingredients to the bowl, then combine slowly. Add remaining dry ingredients, scrape down the sides, and beat until thoroughly mixed. With the mixer on low, add the cold water. Continue to beat for 2 minutes, or until mixture is very smooth. 
  5. Divide batter evenly between muffin cups, about 3/4 full. Bake for 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Let muffins cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  6. While muffins are cooling, make vanilla bean glaze. Combine confectioner’s sugar, vanilla bean powder, and milk in a small bowl. Whisk, adding a little more milk, 1 teaspoon at a time, until you reach your desired consistency. Drizzle glaze on top of muffins. 


EASY SPINACH AND RICOTTA PASTA WITH PEPPERS

December 09, 2019
A quick and simple food formula with Italian sausage and spinach tossed with a fast ricotta-Parmesan white sauce and peppers. Nice and spicy!

Pasta food! I don’t suppose I do know anyone UN agency doesn’t love food. And I’ve looked. I’ve polled random individuals and no a negative response. Once Patty and that I visited Italy, we tend to skilled food in several forms, with such associate degree awing sort of sauces and accompaniments that we’re still to the current day talking regarding going back.

EASY SPINACH AND RICOTTA PASTA WITH PEPPERS
EASY SPINACH AND RICOTTA PASTA WITH PEPPERS

I’m forever on the lookout for super fast sauce recipes. As I’ve mentioned (complained) before, Patty and that I each work full time with our net business, and that I am a author – to not mention our outstanding Chili Pepper Madness site! – however once it involves lunches or dinners, generally we'd like food during a hurry. 

The ingredients alone area unit straightforward. The longest issue to cook is that the sausage, which is barbecued by the time your food is completed boiling. append some spinach, swirl in cheese and Parmesan cheese with a touch of the food water and boom! Done! Fast! Delicious! Easy! I really like those words.

EASY SPINACH AND RICOTTA PASTA WITH PEPPERS

INGREDIENTS :

  • 2 cups rotini noodles
  • 8 ounces spicy Italian sausage
  • 2 serrano peppers chopped
  • 3 garlic cloves chopped
  • 1 cup ricotta cheese
  • 1 medium red bell pepper chopped (I cut some in long strips because that's how I roll!)
  • 1 cup shredded Parmesan cheese
  • 6 ounces spinach chopped
  • Salt and pepper to taste

INSTRUCTIONS :

  1. Heat a pan to medium heat and add Italian sausage. Cook about 5 minutes, breaking it up as you cook.
  2. Add peppers and cook about 5 minutes to soften.
  3. Add garlic and spinach and stir. Cook about 1 minute.
  4. While sausage is cooking, get your salted water boiling and prepare your noodles to your preference. Drain and reserve about a cup of the pasta water.
  5. Add noodles back to the pot and stir in ricotta cheese and half of the Parmesan. Stir. Add in the pasta water a bit at a time and stir until it becomes creamy to your preference. You probably won’t use the whole reserved cup.
  6. Add the noodles to the sausage-pepper mixture and stir.
  7. Add cracked black pepper and salt to taste.
  8. Sprinkle on some chopped parsley and serve with extra Parmesan cheese.


CHICKEN ZOODLE SOUP RECIPE

December 09, 2019
Just like mom’s cozy chicken noodle soup however created with zucchini noodles instead! Thus comforting and healthy! 

Californians area unit serious wimps within the cold considering we tend to wear flip flops 350 days out of the year. But this soup is everything. Seriously, It is everything.

CHICKEN ZOODLE SOUP RECIPE
CHICKEN ZOODLE SOUP RECIPE

You have all of your veggies in one pot, preparation away altogether of it’s glory, swapping out ancient noodles for spiralized zucchini noodles (AKA zoodles), and so adding in a very squeeze of juice for that hint of refreshing goodness.

It’s super cozy, comforting and healthy – except it doesn’t even style healthy.

CHICKEN ZOODLE SOUP RECIPE

INGREDIENTS :

  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pound (3 medium-sized) zucchini, spiralized
  • 2 tablespoons freshly squeezed lemon juice
  • 1 sprig fresh rosemary
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS :

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
  3. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
  4. Serve immediately, garnished with rosemary and parsley, if desired.

DELICIOUS OREO CHEESECAKE RECIPES

December 08, 2019
Say howdy to the craziest cooky Cheesecake you ever had, screw-topped with shredded cookies and chocolate ganache. You won’t believe however wonderful, creamy and straightforward to form it is!

Oreo and cheesecake ar 2 words which will build a course believer out of just about anyone.

Is it the cheese or the cake half that's therefore appealing? most likely each. You can’t get it wrong with cheese followed by cake. particularly cooky cheesecake.

DELICIOUS OREO CHEESECAKE RECIPES

What makes this formula work.
Layers: this cheesecake is completely different from most in this there ar distinct cooky and cheesecake layers. Cookie crust, creamy cheese filling, cookie prime layer. That way, you get all flavors along however one by one too, if that produces any sense. Anyway, it works!
Bake ahead: like most cheesecake recipes, it's suggested that it’s baked a number of days before consumption. meaning that you simply will serve a unpunctual cooky cheesecake for course with smallest fuss.
Freezing: it will be frozen for up to a month. Wrap it well in plastic then in foil and you have got cheesecake any time you wish.
Dessert for a crowd: Oreos ar a favourite of the majority, therefore bake this formula in an exceedingly rectangular pan (the cake won't be as tall), then you'll cut it in smaller squares and feed more guests like i prefer to try and do with my Baked Cheesecake.

DELICIOUS OREO CHEESECAKE RECIPES

INGREDIENTS :

  • For the cookie base:
  • 1 ½ cups (150g) crushed oreo cookies
  • 3 Tbs (45g) butter, melted

For the cheesecake:

  • 1/4 cup (60g) sour cream, at room t
  • 1 ¼ cups (250g) sugar
  • 4 large eggs (room tº)
  • 2 pounds (900g) cream cheese, at room t
  • 1 teaspoon vanilla extract
  • ¼ cup cream
  • 9–10 Oreo cookies (cut into small pieces)

For the ganache:

  • ¼ cup cream
  • 2 oz (60g) semisweet chocolate

INSTRUCTIONS :
For the base:

  1. Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around sides of the pan. This makes it a snap to unmold.
  2. Melt butter. Add ground cookies and mix with a spoon. Or mix directly in the processor if you used it to grind the cookies.
  3. Put the mixture in prepared pan and press firmly onto the bottom. Refrigerate while making the filling.

For the cheesecake:

  1. Preheat oven to 350ºF/175°C.
  2. Beat cream cheese in a large bowl until smooth. Add sour cream and mix.
  3. Gradually add sugar and beat on medium speed until sugar dissolves.
  4. Add eggs, one at a time, mixing until just incorporated and scraping down sides of the bowl after each addition. At this point, I change to a hand beater because I don’t want to incorporate extra air into the mixture, so I don’t beat it, simply mix it well. 
  5. Add vanilla and cream, stirring to incorporate.
  6. Pour batter into the prepared pan.
  7. With a sharp knife cut cookies into small pieces. You will have some pieces and some crumbs.
  8. Scatter oreo pieces and crumbs on top of the cheese batter.
  9. Take a spoon and lightly push crumbs into cheese mixture until barely covered. That way the end result is a distinctive cookie crust, cheese layer and cookie crumbs on top.
  10. Bake for 15 minutes, turn the oven down to 300°F (150ºC) and bake for another 50 to 60 minutes. (This can vary depending on your oven. At this point the cheesecake should still jiggle in the center).
  11. Turn the oven off and, without opening the door, let the cheesecake inside at least 1 hour. Cool to room tº.
  12. Refrigerate for at least 12 hours (2-3 days makes it creamier) before unmolding.
  13. To do that, open springform pan, lift foil to remove from the bottom and, holding the cake in one hand, push the foil down and lift the cake with your other hand.
  14. For the ganache:
  15. Chop chocolate and place in a small bowl.
  16. Bring cream to boil, pour over chocolate and stir until very smooth.
  17. With a spoon or fork pour ganache over cheesecake.

PEPPERONI PIZZA GRILLED CHEESE

December 08, 2019
Take Your Favorite Grilled Cheese Sandwich And Stuff It flip It Into A sausage Pizza! This Fun Twist On A Classic Is full of cheese, sausage And Sandwiched Between 2 items Of Buttery Garlic Toast.

Grilled cheese sandwiches area unit a staple at our house, particularly throughout winter and spring. They're thus fast and simple to make! We’re continually creating them to travel along side soup, or serving them with baked beans and recent fruit. 

PEPPERONI PIZZA GRILLED CHEESE
PEPPERONI PIZZA GRILLED CHEESE

Since Apr is National Grilled Cheese Month (April twelfth is National Grilled Cheese Day) I believed it'd be fun to share a tasty twist on a classic. This version tastes rather like pizza pie stuffed between bread and wow is it good- a family favorite! I mean, World Health Organization doesn’t love sausage pizza?!

We love mistreatment it for French toast too! It’s conjointly out there in Golden Wheat, which incorporates barely of honey, oil and ocean salt!

PEPPERONI PIZZA GRILLED CHEESE

INGREDIENTS :

  • 1 tbsp. unsalted butter
  • 4 slices Sara Lee Artesano Bread
  • 18 slices pepperoni cooked in microwave for 20 seconds and grease dabbed off
  • 4 slices mozzarella cheese, 1/8-inch thick

For the garlic butter:

  • 1/4 tsp. Italian seasoning
  • 1/4 tsp. garlic powder
  • 1/8 tsp. salt
  • 3 tbsp. unsalted butter
  • 1/4 tsp. fresh or dried parsley

INSTRUCTIONS :

  1. In a medium skillet set over medium-low heat, add the butter and melt. Place two pieces of toast side by side.
  2. To each slice of bread, add a slice of mozzarella, 9 pepperoni, and another slice of mozzarella. Place remaining slices of bread on top.
  3. Cook on each side for about 3 minutes or until the cheese is melty.
  4. Meanwhile, make the garlic butter. In a small microwave safe bowl, add the butter. Heat until melted. Stir in parsley, Italian seasoning, garlic powder, and salt. 
  5. Using a pastry brush, brush on both sides of grilled cheese. Cook on each side for 30 seconds. Remove, sprinkle with parmesan cheese and dip in your favorite marinara, if desired.

TACO CASSEROLE RECIPES

December 08, 2019
This Taco Casserole formula is loaded with all of your Mexican favorites and flat-top with Doritos, Fritos, or griddlecake Chips! It’s simple to assemble days sooner than time and bake later for a straightforward dinner!

I’ve been on a casserole kick recently, particularly ones that you simply will build sooner than time. It’s superb what quantity easier your life becomes once you do a bit meal homework sooner than time.

TACO CASSEROLE RECIPES
TACO CASSEROLE RECIPES

The fact that you simply will assemble this up to two days sooner than time is actually handy. And also the ingredients square measure very easy to customise.

Taco Casserole for a Crowd or meal
These tin foil pans build it simple to arrange this formula for a crowd and also the pans may be disposed of subsequently.

This formula serves half-dozen folks. There's a slider on the highest left of the formula card which will be captive to extend the amount of servings if you’re creating this for a bigger crowd.

TACO CASSEROLE RECIPES

INSTRUCTIONS :

  • 1 lb. ground beef I use 80% lean
  • 1 oz. taco seasoning equivalent to 2 Tablespoons
  • 16 oz. refried beans
  • 1 small yellow onion diced
  • ¾ cup sour cream
  • ¼ cup black olives sliced
  • 1/3 cup tomatoes diced
  • 2 cups cheddar cheese shredded
  • ¾ cup crunchy toppings such as tortilla chips Doritos, and/or Fritos

To garnish:

  • 1/3 cup lettuce shredded
  • Green onions (optional)

INSTRUCTIONS :

  1. Preheat oven to 350 degrees.
  2. Add the ground beef and diced onions to a large pan and cook and crumble over medium heat until the meat is cooked through.
  3. Drain excess grease.
  4. Add ¾ cup water and taco seasoning.
  5. Bring to a boil.
  6. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat.
  7. Spread the refried beans in an even layer within a casserole dish. (Mine was 13.25"x9" but varying sizes are fine.)
  8. Spread the sour cream over the refried beans.
  9. Top with cooked ground beef mixture, then with cheese.
  10. If you’re preparing this head of time, let it cool and cover and refrigerate until ready to bake.

Baking:

  1. If baking right away: Bake, uncovered, for 15 minutes, or until the cheese is hot and melted.
  2. If baking after the casserole has been refrigerated: Bake, covered, for 25 minutes. Remove the cover and bake for an additional 5 minutes.

Add the toppings:

  1. Top the casserole with black olives, tomatoes, and crunchy toppings. (Add additional cheese if you like as well.)
  2. Bake uncovered for 8 minutes.
  3. Garnish with green onions and/or shredded lettuce and serve!

Featured Post

CHICKEN PARMESAN STUFFED SHELLS

Chicken cheese Stuffed Shells - Delicious stuffed shell food crammed with cheese and tender chicken, flat-topped with spaghetti sauce sauce...