Turkey cream cheese ball

Ingredients

3 (8 ounce) packages cream cheese, softened
1/2 teaspoon minced garlic 1 tablespoon Worcestershire sauce 1 tablespoon hot pepper sauce 1 pound shredded Cheddar cheese 1 cup pecans, coarsely chopped 1/4 cup chopped fresh parsley Add all ingredients to list
Directions

Prep

15 m
Ready In
15 m
In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.

Baked parmesan chicken

Ingredients

2 tablespoons olive oil 2 cloves garlic, crushed and finely chopped 1/4 teaspoon crushed red pepper flakes, or to taste 6 skinless, boneless chicken breast halves
2 cups prepared marinara sauce 1/4 cup chopped fresh basil 1 (8 ounce) package shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese, divided 1 (5 ounce) package garlic croutons Add all ingredients to list

Directions

Prep
15 m
Cook
35 m
Ready In
50 m
Preheat oven to 350 degrees F (175 degrees C).
Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Easy baked mushroom and chicken

TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings

Ingredients

4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Galbani® Part Skim Mozzarella Cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Directions

Flatten each chicken breast half to 1/4-in. thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
Bake, uncovered, at 375° for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.

Twice Baked Potato Casserole With Bacon

Home   Recipes   Side Dish   Potatoes
Twice Baked Potato Casserole With Bacon 8
Twice Baked Potato Casserole With Bacon

46
Tay 7
Recipe by: Tay

"A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly."
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Ingredients

2 large baking potatoes 1/2 pound lean bacon 3/4 cup shredded mild Cheddar cheese 1/2 cup sour cream
Kroger Sour Cream Regular
2 For $4.00 - Expires in 3 days
1/4 cup milk 2 tablespoons unsalted butter, melted 1 teaspoon dried chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 3/4 cup shredded mild Cheddar cheese Add all ingredients to list
Directions
Prep
15 m
Cook
1 h 10 m
Ready In
1 h 30 m
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
Poke a few holes into each potato using a toothpick.
Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

CAULIFLOWER MAC AND CHEESE

Who can ever get enough Macaroni & Cheese? This is the quintessential family-friendly meal. Our lives are busy now and it's sometimes difficult to have a quick meal or snack that satisfies and keeps you going! Instead of macaroni alone, add lots of cauliflower that is loaded with lots of vitamins and minerals. 

  

Indgrediants

 1 head cauliflower, trimmed and broken to bite-sized florets

1-1/4 cups elbow macaroni

Canola oil in a pump sprayer

2 cups low-fat (1%) milk

1 Tbsp. cornstarch

1 tsp. dry mustard powder

1 cup shredded mild Cheddar cheese

1 cup Alpine Lace® Deli Swiss Cheese cut into cubes

1/4 tsp. freshly ground black pepper

1/4 cup panko bread crumbs

Paprika for garnish

Bring a large pot of water to a boil over high heat. Add the cauliflower and cook just until crisp-tender, about 5 minutes. Using a skimmer, transfer the cauliflower to a colander; leave water boiling. Drain well.  

Add the macaroni to the boiling water and cook according to the package directions until it is almost tender, about 7 minutes. Drain well.

Preheat oven to 350 degrees F. Spray individual ramekins or a 9 x 13 baking dish with oil.

Pour the milk into a medium saucepan. Sprinkle in the cornstarch and mustard and whisk to dissolve the cornstarch. Bring to a boil over medium heat, whisking often to avoid scorching; the sauce will thicken when it comes to a boil. Remove from heat, add the cheeses and pepper, and whisk until smooth.

Add the cauliflower and macaroni and mix well. Spread in the baking dish or divide evenly into ramekins. Sprinkle with panko and paprika.

Bake until the sauce is bubbling, about 20 minutes. Serve hot.

ENJOY

TATOR TOT CASSEROLE

This yummy Tater Tot Casserole is one of our favorite freezer meals because it is so easy to mix up a double or triple batch of the meat mixture and layer with tater tots in disposable aluminum pans for freezing and simple reheating. If you freeze this meal for future use, make sure to label appropriately. If stored in an aluminum pan cover with plastic wrap and aluminum foil to seal properly and label well. This meal lasts for up to 4 months in the freezer. To heat, simply remove plastic wrap/foil/lid and place in oven at 350 degrees for 45 minutes to 1 hour.

Tater Tot Casserole

Ingredients:

1 Large Bag Tater Tots

1 Pound Ground Meat (we use turkey but you can use beef if you prefer)

2 Cups Shredded Cheddar

1 Can Cream of Mushroom Soup

1 Onion Chopped

1 Bell Pepper Chopped

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teasppon Paprika

1 Teaspoon Black Pepper

1 Teaspoon Salt (divided)

1 Tablespoon Olive Oil

Directions:

Pre-heat oven to 350 degrees

In a large skillet, heat olive oil and cook onion and bell pepper for 5-6 minutes or until tender.

Add ground meat and cook until browned and no longer pink.

Mix in cream soup, garlic powder, onion powder, paprika, black pepper and half of salt cooking for an additional 2-3 minutes.

Remove from heat.

Pour meat mixture into bottom of 9×13 casserole dish. 237.jpg37 Tater Tot Casserole (Freezer Cooking Meal)

Sprinkle half of cheese on top of meat mixture.

Place tater tots in even layer over meat mixture. (Great for kids to help with)

Sprinkle the top with remaining salt and cover with remaining shredded cheese. 336.jpg36 Tater Tot Casserole (Freezer Cooking Meal)

Bake at 350 degrees for 35 minutes or until bubbling and cheese is melted.

BROCCOLI CHEESE AND RICE CASAROLE

Broccoli rice casseroles are one of those standard kid-friendly broccoli recipes. My version of the broccoli rice casserole is kicked up a notch, because it uses jarred salsa con queso sauce for a slightly spicy twist on the traditional broccoli cheese rice casserole.

Ingredients:

2 cups water

1 cup medium-grain rice

2 cups broccoli florets

1 cup salsa con queso (such as Eat Smart)

Preparation:

Bring water to boil in a medium saucepan.

Add rice. Turn heat down to medium low and let simmer until nearly all the water is absorbed, 12-15 minutes.

Meanwhile, place broccoli florets in a micro-cooker (compare prices) or a microwave-safe bowl with a microwave-safe cover. Heat the broccoli in the microwave for 1-2 minutes until tender, but not totally soft.

Remove broccoli from microwave. When the rice is almost done, pour the broccoli into the pot over the rice. Immediately put the lid back on, and let the broccoli continue cooking with the rice, 2-3 minutes.

Turn off heat. Pour the cheese sauce over broccoli and rice. Cover the broccoli rice casserole immediately.

Let the heat from the broccoli and rice warm the cheese sauce, about 3 minutes. Serve broccoli rice casserole 

BAKED CHICKEN AND POTATOES

This baked chicken and potatoes recipe is perfect for busy weeknights, because there isn't much prep time, and it's practically a meal in one dish. All you need to add to this baked chicken dish is a green salad or veggies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients:

3-4 large Yukon Gold or Russet potatoes, peeled and cut into 1-inch dice
1/4 cup plus 1 Tbsp. olive oil, divided
kosher salt and freshly ground black pepper, to taste
1/4 tsp. garlic powder
1-1/2 lbs. boneless skinless chicken breasts or thighs
3/4 cup shredded Parmesan cheese
Preparation:

Preheat oven to 425 degrees F. Spray a 9 x 13 baking dish with cooking spray.

Toss potatoes, 1/4 cup of the olive oil, salt, pepper and garlic powder together. Spread into prepared baking dish in a single layer. Bake 10 minutes.

Place chicken on top of potatoes, arranging potatoes around chicken. Brush remaining tablespoon of olive oil on top of chicken. Season with salt and pepper. Return to oven and bake 18-20 minutes until juices of chicken run clear.

Top with shredded Parmesan cheese. Return to oven and bake until cheese melts, about 2 minutes.

4 LAYER PIZZA DIP

4 Layer Pizza Dip

8 ounces Philadelphia cream cheese
1/2 cup sour cream
8 ounces finely shredded Italian cheese blend
14.5 ounce can diced tomatoes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
12 slices pepperoni
4 slices cooked bacon, chopped (or 1/4 cup real bacon pieces)

Preheat oven to 350°.

In a blender combine tomatoes, garlic, onion, Italian seasoning, salt, and pepper.  Blend until pureed.  Set pizza sauce aside.

In a medium bowl, combine cream cheese, sour cream and 2 ounces of shredded cheese.  Mix well until well combined.

Spread cream cheese mixture in an even layer over baking dish (pie plate or 8x8 works).

Pour blended pizza sauce (tomato mixture) over cream cheese mixture and evenly distribute with spatula.

Sprinkle remaining shredded cheese over pizza sauce.

Top pizza dip with bacon and pepperoni.

Bake for 20-25 minutes, until cheese is browned and bubbly.  Enjoy!  Serve with Parmesan Herb Bread Sticks.

SNICKERS CHEESECAKE BARS ON OREO CRUST

Snickers Cheesecake Bars

Ingredients:

Crust:

20 Oreo cookies, crushed in food processor

5 Tablespoons butter, melted

 

Filling:

16 ounces cream cheese, room temperature

1 egg

1/4 cup sugar

2 teaspoons vanilla extract

13 fun size snickers, chopped (about 1.5 cups total)

1/3 cup chocolate chips, optional

(optional:melted chocolate chips to drizzle on top)

Directions:

Preheat oven to 350. Line a 8×8 pan with nonstick foil leaving an overhang on the sides.

For the crust: Stir the cookie crumbs and melted butter together. Press into the pan. Bake for 9-10 minutes. Cool.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract until creamy, about 3 minutes. Fold in the Snickers and spread the mixture over the cooled crust. Top with chocolate chips. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. Cool for 30 minutes and then chill in fridge at least 3 hours. Cut into squares and drizzle with melted chocolate chips, if desired.

Enjoy

SPICY CHEDDAR FINGERS

Great for your walking dead parties or halloween, easy fun recipe to creep out 

sudmited by David Malosh

Yields: 3 dozen

Total Time: 1 hr

Cook Time: 15 min

Oven Temp: 350

Ingredients

 U.S. Metric Conversion chart

1/2 pound(s) extra-sharp white cheddar cheese

6 tablespoon(s) unsalted butter, softened

1 teaspoon(s) Kosher salt

1/2 teaspoon(s) cayenne pepper

1 cup(s) all-purpose flour

1 large egg yolk, mixed with 1 tablespoon of water

36 (about 1/3 cup) sliced almonds

Directions

In a food processor, grate the cheddar cheese. Add the butter, salt, and cayenne, and process until smooth. Add the flour and pulse until incorporated. Turn the dough out onto a work surface and knead until smooth.

Divide the dough into 36 pieces and roll each piece into a 4-inch finger. Arrange the fingers on 2 parchment paper–lined baking sheets and brush with the egg wash. Press an almond slice onto the end of each finger to resemble a fingernail. Refrigerate the cheese fingers until firm, about 15 minutes.

Preheat the oven to 350 degrees F. Bake the cheese fingers in the upper and lower thirds of the oven for about 25 minutes, until puffed and golden, shifting the pans halfway through baking. Let the cheese fingers cool completely, then arrange on a platter and serve. .

BACON WRAPPED CHEESE BITES

Do you love bacon? What am I saying of course you do everbody does. Well heres a great recipe with bacon and cheese, easy to make.

ingredients

1 Can of Crescent rolls

8 1" cubes of fresh Mozzarella cheese

6 slices of pre-cooked bacon (or regular bacon mostly cooked in the microwave)

Instructions

Preheat oven to 400 degrees.

Unroll the crescents and cut each triangle into 2 pieces. Wrap each triangle around a piece of cheese. Pinch all of the seams closed very well and gently roll the dough to create a round shape.

Cut the slices of bacon to just fit around the dough and secure with a toothpick. I used the "scraps" of bacon to wrap around the last few. You can use full pieces if you prefer.

Place on a parchment paper lined pan. Bake 15 minutes or until dough is browned. You can expect some bits of cheese to leak out. 

Enjoy!

TACO BELL QUESADILLAS

INGREDIENts,

1/4 cup mayo

2 teTaspoons sliced jalapeno

3\4 teaspoons sugar

1/2 teaspoons UN cummin

1/2 teaspoon paprika

1/8 teaspoon cayenne pif you ppper

1\8 teaspoon garlin c powder

salt (to taste)

QUESADILLAS,

4 tortillas

4 chicken tenderlions (or steak you prefer)

1 cup shredded chedder cheese

1 cup monterey jack cheese

2 slices american cheese

DIRECTIONS,

1. COMBINE all sauce Ingredients and stir together

2. Cut your chicken or steak into thin slices and grill.

3. Preheat a skillet over medium heat.

4. One at a time, lay a tortilla In the skillet and sprinkle 1\4 cup of each shredded cheese and 1\2 cheese slice on one side of the tortilla

5. Put about 1\4 cup of chicken or steak on the same side as the sliced cheese.

6. On the empty side , put about 1 tablespoon of your mixed sauce.

7. Fold your tortilla in half and press with a spactaler,

8. Continue cooking until cheese is melted and cut into 4 slices.

ENJOY AND TELL US WHAT YOU

Think.