Spaghetti Squash Au Gratin

Spaghetti Squash Au Gratin

Tastes like Hash Brown Casserole without all the calories and carbs

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

• Cut the spaghetti squash in half and remove the seeds.
• Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
• In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color.
• Salt and pepper to taste.
• Using a fork, scrape the insides of the squash and transfer to a small bowl.
• Combine the squash, onions, sour cream and half the cheese together and mix well.
• Transfer the mixture to a buttered baking dish and top with remaining cheese.
• Place into a 375º for 15 – 20 minutes until golden brown on top.

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Peach Upside Down Cake

1/4 cup packed light brown sugar
1 tsp. ground cinnamon
4 medium ripe Georgia peaches, peeled, pitted & sliced
4 tbsp. unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1/2 cup light sour cream, set out for 30 minutes
2/3 cup Non-fat plain Greek yogurt, divided set out for 30 minutes
1 tsp. vanilla extract
1 1/4 cups (150 grams) unbleached, all-purpose flour
3/4 cup (90 grams) whole wheat pastry flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. kosher salt

1. Preheat oven to 350°.
2. Spray a 13″ x 9″ baking dish with baking spray.
3. In a medium bowl, stir together peach slices, brown sugar and cinnamon.
4. Spread peach mixture onto the bottom of the baking dish.
5. In the bowl of an electric mixer, beat together butter, 2 tbsp. Greek yogurt and sugar until light and fluffy, about 5 minutes.
6. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder and salt.
7. Turn mixer to low and add eggs one at a time beating well after each addition.
8. Add sour cream, remaining yogurt and vanilla.  Beat until combined.
9. Slowly add the flour mixture and mix until just combined.
10. Dollop the batter over the peaches and carefully even out with a spatula.  Try not to stir up the peaches.
11. Bake for about 30 minutes or until a toothpick inserted into the middle comes out clean.
12. Run a knife around the outside of the cake to loosen.
13. Place a large plate or cutting board on top of the baking dish.  Make sure the plate is large enough to hold the cake.  Turn the cake upside down.  If the cake does not automatically fall onto the plate, lift one corner and very gently push with a knife.  My cake released as soon as I lifted up a corner of the cake.

Nutritional value per serving:
For 12 servings – 233 calories, 6 grams fat, 41 grams carbs, 3 grams fiber, 6 grams protein
For 15 servings – 186 calories, 5 grams fat, 33 grams carbs, 2 grams fiber, 5 grams protein

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http://fooddonelight.com/peach-upside-down-cake/


eliquified.com

BLT Macaroni Salad

BLT Macaroni Salad -

This cold salad is the best I have ever made. It will fly right off of the table. This is perfect to take to parties or get-togethers.. You will love this..


1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups elbow macaroni, cooked
1/2 cup tomato, seeded and chopped
2 tablespoons green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled

Directions:

1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat

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John Wayne Casserole

John Wayne Casserole

Ingredients:

2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers

Directions:
1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.
2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.
3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.
4. Sautee remaining onions and bell peppers until slightly tender.
5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.
6. Bake for 30-40 minutes or until edges of dough are lightly browned. 


{There was no photo with this recipe....if someone has one, please let me know and I will add it.}


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Chicken and Bacon Pasta Bake

Chicken and Bacon Pasta Bake

2 cups pasta (dry measure - will be more cooked), cooked al dente
2 lbs chicken, cooked (approximately)
1 lb bacon
1 onion, diced and lightly sautéed
2 sweet peppers, color of your choice
2 jars of spaghetti sauce
Lots of cheese for on top - you choose!

This is a great way to use leftover chicken, or a precooked if you are in a rush!

Combine al dente pasta (it will cook more in the oven so don't overcook it), cooked chicken in bite size pieces, crumbled bacon, sweet peppers diced, and spaghetti sauce in a 13 x 9 casserole dish (I mixed it in the pasta pot after draining then put it in the casserole dish). Top with cheese (I used Mozzarella but Sharp Cheddar or a mix with Parmesan or just about any other cheese would also be great!) and bake at 325 F for 45 minutes, until cheese is bubbly and starting to brown.

This is a great basic recipe that is really good as is, or perfect for customizing to what you have or what you like. If you are low carb, use spaghetti squash. Don't have peppers, use peas or asparagus or broccoli - what's on hand. Leaving out the bacon would still be good, and if you are vegetarian use Portobello mushrooms instead of the chicken. Throw in some hot peppers or more herbs to flavor it the way your family likes.

If it won't all fit in the 13 x 9 you can freeze some for later!

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Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

A delicious “loaded” mashed potato recipe made with Kraft Fresh Take cheese & breadcrumb mix.


Ingredients

•2 cups mashed potatoes (fresh or instant)
•2 cups steamed broccoli
•2 oz real bacon bits
•1 tbsp cream cheese
•6 oz package Kraft Fresh Take Cheddar Jack & Bacon Mix
•Sour cream (opt)
•Chives (opt)


Instructions

1. Mix 1 tbsp cream cheese into mashed potatoes.
2. Stir in steamed broccoli and bacon bits.
3. Spread mashed potato mixture into a casserole dish.
4. Open Kraft Fresh Take package to mix cheese and breadcrumbs.
5. Cover mashed potatoes with Kraft Fresh Take mix.
6. Bake for 20 minutes at 375 degrees.
7. Remove from oven, dish out portions and serve with sour cream and chives (optional). 

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http://anightowlblog.com/2013/04/loaded-baked-potato-casserole-kraft-freshtake-cbias.html?_szp=330825 


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PUMPKIN CRUNCH

Your house will smell AMAZING when you make this!!!

PUMPKIN CRUNCH

1 15oz. can pumpkin

1 12oz. can evaporated milk

1 1/2 C. sugar

3 eggs

1 1/2 t. cinnamon

Combine above ingredients and pour into greased 9×13 pan.

1 Yellow Cake Mix

1 C. melted butter

Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top.

Bake at 350 for 1 hour and 10 minutes.

This is what it will look like fresh out of the oven.

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{Easy} Slow Cooker Rotisserie-Style Chicken

{Easy} Slow Cooker Rotisserie-Style Chicken

Ingredients:
 
-1 whole chicken, 3-4 lbs.
-1 recipe herb-butter rub (I have included a choice of recipes below)

Easy Herb-Butter
1/2 packet lipton’s recipe secrets, Savory Herb with Garlic*
4 tbsp. butter, softened

Combine all ingredients.

*I have also used Grill Mates garlic, herb, wine dry marinade mix, and Weber Garlic & Herb dry marinade mix.

Fresh Herb-Butter
4 tbsp. butter, softened
1 tbsp. fresh rosemary
1 tbsp. fresh parsley
1 tbsp. fresh basil
1 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper.

Combine all ingredients.

Instructions:

1. In the bottom of slow cooker, place balled up aluminum foil. (This will keep chicken elevated above juices. If you’d like to make more of a one-pot meal, you can cover the bottom with carrots and potatoes for the same purpose).

2. Rinse chicken and pat dry, placing it on top of the aluminum foil balls. DO NOT ADD WATER. This is very important in giving your chicken that rotisserie-style taste and texture. The chicken releases plenty of juices.

3. Cover chicken liberally with herb-butter rub.

4. For best results, cook on high for 3-4 hours, until chicken is cooked thoroughly, exact time will vary based on size of chicken. You can also cook on low 6-8 hours.

I hope your family enjoys this as much as mine does!

More Tips

Reserve chicken drippings and juice to make your own chicken stock for basically free, and much better than store-bought!  All you need to do is remove all chicken from bones. Replace all bones and any extra skin back into slow-cooker with the drippings and juice. Add water to fill slow-cooker, and cook on low overnight.  If desired, you can add more spices for flavoring, and more vegetables like carrots, peppers, onions, celery, etc. for nutrients and flavor.  Allow to cool and then store in freezer-safe containers in the freezer until needed.

Leftover Ideas

One of the things I love most about this meal is that it’s so versatile for leftovers. I love it when I can cook one thing and use it for different meals that my family loves, so that it’s easy on me without feeling like we’re eating leftovers all week. This meal is perfect for that.
-> Add some chicken together with pasta, california vegetable blend, and alfredo sauce for a baked chicken alfredo.
-> Chicken & dumplings using your leftover chicken and homemade chicken stock
-> Chicken pot-pie casserole
-> Chicken salad sandwiches
You can even freeze the extra chicken for a quick meal any time.

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Caramel Apple Cheesecake Bars

My jaw dropped when I saw this one!

Caramel Apple Cheesecake Bars

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.







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ONE HOUR YEAST ROLLS

Here's a recipe for one hour yeast rolls. I make these rolls all the time and my family loves them. You would think they came from a restaurant. My daughter's boyfriend calls them doughnut biscuits, lol!

ONE HOUR YEAST ROLLS

1 cup of warm water
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast
1 teaspoon salt
1 egg, beaten
3 1/3 cup flour

1.) In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

2.) Stir in salt and beaten egg to yeast mixture.

3.) Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.

4.) Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes.

5.) Bake in 375 degree oven for 10 minutes.

6.) Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.

7.) Enjoy!

 

 

 

 

 

 

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Slow Cooker Creamy Chicken and Wild Rice Soup

Slow Cooker Creamy Chicken and Wild Rice Soup

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) chicken broth
1/4 teaspoon garlic powder
1 cups frozen sliced carrots
1/2 cup peas
1/2 cup whole kernel corn
1 cup half-and-half or cream


Place chicken in 3 1/2- to 4-quart slow cooker.
In large bowl, mix wild rice, onions, soup, broth and carrots; peas, and corn and pour over chicken.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in half-and-half.
Increase heat setting to High.
Cover; cook 15 to 30 minutes longer or until hot.

For the dumpling on top: Mix 1 cup of Bisquick with some milk to form a soft sticky dough. Drop by large spoonfuls onto soup and cover with lid. Allow to cook for about 15 minutes or until dumpling is cooked through.

http://www.bettycrocker.com/recipes/slow-cooker-creamy-chicken-and-wild-rice-soup/dd8f8c01-7124-43ed-b408-dce697c5c634?p=1

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Pumpkin Cheesecake Pie

I Will Definitely be trying this one this holiday season

Pumpkin Cheesecake Pie

You Will Need:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Directions:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.






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Easy Pecan Caramel Turtles

I have made these at Christmas time.. Favorite NO NO's

 

Easy Pecan Caramel Turtles

4 oz. pecan halves
24 unwrapped Kraft Caramels
1 tsp. shortening
1 cup semisweet chocolate chips

Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray. Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.

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(Personally, I'd like them if they were cashews or peanuts, instead of pecans) :)

Hawaiian Millionaire Pie

Hawaiian Millionaire Pie

Ingredients: yields 2 pies

2 Ready-Made Graham Cracker Crusts
1 (8 ounce) package cream cheese, softened
1 Large Container of Cool Whip
1 Large Can Crushed Pineapple (drained)
1 8 oz jar Maraschino Cherries (chopped & drained)
1 Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Chopped Pecans
1/4 Cup Lemon Juice

Directions

Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping.

Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.


Shared from WTF What to fix photo.

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Oriental Ramen Broccoli Cole Slaw

Oriental Ramen Broccoli Cole Slaw

By Metabolic Cooking Book http://tiny.cc/Metabolic

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.

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Famous Red Lobster Shrimp Scampi

This will save you about $50.00!!!!!!!

Share with your friends!!!!!!!!!

Famous Red Lobster Shrimp Scampi

 

 

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

Directions:

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

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FRESH APPLE CAKE

Oh my gosh!!!! How easy is this??? Pretty soon apple harvests will begin and apples will be inexpensive and in abundance in our stores... Buy organic if you can!

About 5 to 7 granny smith apples (or whatever you prefer), peeled, cored & thinly sliced
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Directions:

1. Preheat oven to 350°F.
2. Cut apple slices crosswise in half.
3. Place in pan; sprinkle with dry cake mix.
4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix.
5. Drizzle with butter.
6. Bake 30 minutes or until topping is golden brown.
7. Serve warm with ice cream, if desired!



FRESH APPLE CAKE

Layer your apple slices (or other fruit) at the bottom of a pan that has been coated with non-stick spray.
Sprinkle on boxed cake mix.
Pour melted butter over the fruit and dry cake mix.
Bake at 180/350* for approximately 35-45 minutes -- it's done when it is nice and bubbly.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Pumpkin Pie Fudge

Pumpkin Pie Fudge

3 cups sugar
3/4 cup unsalted butter, melted
2/3 cup fat-free evaporated milk

1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract

Directions:

Line a 9-inch square pan with aluminum foil. Spray with nonstick spray or line pan with parchment paper

Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).

Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.

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Billion Dollar Bar

The gentleman who gave me this recipe told me he’d been making candy for over 45 years and this was the Billion Dollar Bar as far as he was concerned. He’d made divinity, all sorts of fudge, tempered chocolate, spun sugar, and pulled taffy,... but this is his favorite.

Bottom Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup peanut butter
Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.

Nougat Layer
4 tablespoons butter
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow crème
1/3 cup peanut butter
1-1/2 cups chopped salted peanuts (optional)
Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow crème and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.

Caramel Layer
1 (14-ounce package) caramel candy
1/4 cup cream
1 tablespoon butter
Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 - 30 minutes.

Top Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.
NOTE: I have substituted peanut butter chips for the butterscotch chip in one or both layers. Even though you can't see the peanuts, they are in this batch.

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Amazing Caramel Sauce

Amazing Caramel Sauce

Alright everyone, this recipe is too good to keep to myself!
I love a tablespoon of this added to my coffee and nothing more,
or on ice cream, or for dipping apples, the possibliites are endless!
Anyone can make this,...

Recipe yields 1 1/2 cups (although I usually double it but its just
as easy to only make a half batch)

1 cup packed brown suger (I use light brown or golden)
1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract

Melt butter in pot, mix in brown sugar, cream and salt.
Cook over medium-low heat and whisk gently
for about 7 minutes or longer if you doubled.
I remove the pot from the heat, add vanilla and return to
cook for another minute or so to thicken a bit more.
Take it off the stove and pour into a jar then pop it into the
fridge and VOILA you're done!

 

 

 

 

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