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.

SIMPLE BUTTER NOODLES

Easy Buttered Noodles Recipe
Prep time: 10 minutesCook time: 8 minutesYield: Serves 4

Ingredients
1/2 pound egg noodles
2 Tbsp butter
2 Tbsp grated Parmesan cheese
1 Tbsp chopped fresh parsley
Salt and pepper to taste

Method
1 Heat 2 quarts of water with 1 Tbsp kosher salt in a large pot on high heat until boiling. Add the egg noodles. Cook for 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.
2 Place the drained hot noodles in a large bowl. Add the butter and Parmesan and stir until the butter has melted. Stir in a tablespoon or two of the pasta cooking water. Stir in the chopped parsley. Add salt and freshly ground black pepper to taste.

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.

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.

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.

REESE'S OVERLOAD CAKE

REESE’S OVERLOAD CAKE -2 PEANUT BUTTER BLONDIE LAYERS, 1 CHOCOLATE CHEESECAKE LAYER FILLED WITH AN INTENSE CHOCOLATE FROSTING, TOPPED WITH PB FROSTING

Peanut Butter Blondie Layers-Butter 2 9 inch pans and line with parchment. Butter the parchment. Preheat oven to 350
2 sticks butter
1 c. SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 c. sugar
2 c. flour
2 tsp. baking powder
Melt butter and Skippy. Put in mixer and add sugar. Add eggs and vanilla. Add flour and powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.

Crustless Cheesecake portion:
1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 tsp baking powder
2 melted Hershey Bars
1/2c. melted ghirardelli bittersweet chips, melted

Preheat oven to 325 degrees. Grease ONE 9″ pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.
Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.
Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then deflate when taken out.
Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

Peanut Butter Frosting
4c. confectioner’s sugar
1c. SKIPPY peanut butter
2T. soft butter
1 tsp. vanilla
few T. of milk
Beat peanut butter, butter, vanilla and 2c. powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!
Chocolate frosting:
1/2c. + 6T cocoa powder
3/4c. confectioners’ sugar
1/2 cup heavy cream
1/2 cup unsalted butter, very soft
dash salt
1 cups confectioners’ sugar
1 teaspoon vanilla

Heat cream in microwave and pour in mixer with cocoa powder and 3/4c. confectioners. Mix well. Add butter, salt, 1c. confectioners, vanilla and whip on high. Set aside.
Assembly!!!
Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups.  Remember keep chilled!!!

Spaghetti with an easy sauce

 Instead of opening a jar, try this easy  with meat sauce on a weeknight. Great on a  cold day.Serve with steamed broccoli or other greens, and a loaf of piping hot garlic bread. I prefer hot garlic bread for a side.

ingredients For 8 servings Split in half for 4 servings or freeze your leftovers

1 box of your prefered spaghetti noodles

1 chopped onion

1 chopped carrot

1 stalk Celery chopped

4 minced gloves garlic

1 tablespoon itialian season

1 pound ground beef

1 can crushed tomatoes

1\4 cup parsley

1/2 teaspoon salt

1/2 cup grated parmesan cheese

and of course alter ingredients to your pleasing but I like the dish the Way It Is.

Directions

Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.

Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes. Increase heat to high. Stir in tomatoes and cook until thickened, 4 to 6 minutes. Stir in parsley and salt.

Serve the sauce over the pasta, sprinkled with cheese. 

Enjoy!,!!

Sausage pinwheels

SAUSAGE PINWHEELS
put a spin on a classic breakfast food with hot sausage. Have them for breakfast or dessert or anytime in between.  These delicious bites of heaven are good anytime.

Prep time: 10 mins
Cook time: 20 mins

Ingredients:

1 lb. Hot Neese’s Sausage(can use reg or mild sausage)
2 cups all purpose flour
1 Tbsp. baking powder
1 tsp. salt
1/4 cup shortening
2/3 cup milk
grated cheese (optional)

Directions:

Combine flour, baking powder and salt. Cut in shortening and add milk. Turn dough out onto floured surface. Roll dough into 18″ x 12″ rectangle. Spread uncooked sausage over dough. Spread grated cheese on top of sausage. Roll dough into jelly-roll fashion starting with the longest side. Cover and refrigerate one hour. Slice dough into 1/4 inch slices. Back at 350 degrees for 20 minutes.

Makes 3 1/2 dozen.

CROCK POT COKE BABY BACK RIBS

Crock Pot Coke Baby Back Ribs

Here is a recipe that is actually very easy to make and it full of flavor! These ribs are made in the crock pot with a can of coke. So, even if you don’t like Coke, you may love this recipe.  Crock Pot Coke Baby Back Ribs Enjoy..

What you need:
1 rack Rork Baby Back Ribs
1 can Coca-Cola
Salt and Pepper
1/2 bottle Barbecue Sauce

What to do:
Salt and pepper ribs on both sides.

Wrap ribs around outside of crock pot.

Pour Coke over ribs and cook for 8-10 hours.

Cover a oven safe pan with aluminum foil.

The meat will be falling off the bones, so carefully transfer the ribs to the foil lined pan (meaty side up).

Cover ribs with barbecue sauce and place under broiler until sauce starts to sizzle and caramelize.

Remove from oven and serve.

THICKY THICK SAUSAGE GRAVY

Thick sausage gravy 

If you like your gravy full of flavor then look no further. This recipe for sausage gravy has everything you would want and goes great with anything, expecially biscuits. So lets get started with the items you will need.

1.1/2 pound nesses sausage

2. 1 1/2 cup of flour 

3. 2 cup milk

4. Salt and pepper to taste 

To start with cook the sauage In a medium size frying pan on med-med, high heat. Cook the sausage all the way. When the sausage is finished cooking do not drain grease turn heat to a medium.  Add milk and flour sifting around as you add. Add salt 

And pepper to taste. Continue cooking and stirring until the gravy is finished(about 5 minutes). The sausage gravy should be thick, if you want it thinner use less milk.

Enjoy and thank you to heather for this recipe.
Pics coming soon as I can upload them, leave a comment below tell us what you think and if you have any recipes let us know we will upload them.