Easy Cheesecake Lemon Bars

Easy Cheesecake Lemon Bars

INGREDIENTS 

Base Layer

1 (18 1/4 ounce) packagepillsbury moist supreme lemon cake mix
1⁄4 cup margarine or 1⁄4 cup butter, softened
1 egg
Topping Layer

1 (16 ounce) canpillsbury creamy supreme lemon frosting
1 (8 ounce) package cream cheese, softened
1 egg

DIRECTIONS

Heat oven to 350. Grease and flour 9x13 pan.
In large bowl, combine cake mix, margarine and egg at low speed until crumbly.
Reserve 3/4 cup mixture; set aside.
Press remaining mixture in greased and floured pan.
In small bowl, combine frosting, cream cheese and egg at low speed until well blended; beat at high speed until smooth.
Spread over base.
Sprinkle reserved cake mixture over top.
Bake at 350 for 35-45 minutes until edges are light golden brown and center is firm to touch.
Cool completely.
Store in refrigerator.
Recipe from: food.com

Easy Apple Cheddar Melts

Easy Apple Cheddar Melts

INGREDIENTS 

SERVINGS
1⁄2 cup granulated sugar
1⁄2 teaspoon ground cinnamon
1 small green apple, cut into 20 slices
1 small red apple, cut into 20 slices
1 (10 ounce) package extra-sharp cheddar cheese, cut into 20 small slices
40 Triscuit crackers

DIRECTIONS

Preheat oven to 350 degrees F.
Whisk together sugar & cinnamon in medium bowl, then add apple slices, & toss to coat.
Cut cheese slices in half diagonally.
Place crackers on a baking sheet, & top each with 1 cheese slice & 2 apple slices.
Bake 4-5 minutes, until cheese is melted.
Serve warm recipe from:food.com

Garlic Shrimp Pasta

Ingredients

• 1 lb medium shrimp, deveined and tails removed
• 1 lb spaghetti noodles (more or less, depending on family size)
• 6 -8 garlic cloves, according to personal taste, minced
• 1/4 cup butter
• olive oil (3 drizzles)
• italian seasoning
• fresh ground pepper
• red pepper flakes
• salt
• herbs (according to taste)

Directions

1. Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
2. While pasta is boiling, wash shrimp.
3. Melt butter over medium heat. Add shrimp.
4. Let cook till a little pink and starting to curl. Then add garlic.
5. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
6. Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
7. Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

Recipe from 77easyrecipes.com

Shrimp Linguine

Ingredients

1 lb. of cooked large shrimp (thawed and tails removed)
2 T. butter
3 cloves of garlic, minced
1 (14.5 oz.) can of diced tomatoes (I bought the tomatoes with basil, garlic & oregano)
pinch of crushed red pepper
salt and pepper
2 t. light brown sugar
1 c. of half and half (plus a splash more)
3 T. fresh parsley or 1 t. dried parsley
1/4 c. (heaping) of freshly grated Parmesan cheese (plus extra cheese for topping)
8 oz. cooked linguine

Hwo to make it :

Heat the butter in a large skillet over medium heat. Add garlic and saute for 2-3 minutes until fragrant.minced garlic (I may have added more than called for).
Next add the canned tomatoes.
I broke up the tomatoes in a mini food processor before adding them, I’m not a fan a big chunks of tomato. You can omit this step or if you’re not a fan you can keep this step. I thought it looked liked a better finished product also, if you’re going on eye appeal.
Add the crushed red pepper, a pinch or two of salt and the brown sugar. Cook for about 5 minutes.
Next add the half and half and don’t forget that extra splash 🙂 Add the parsley also. Bring to a slow boil and then immediately turn heat down to medium-low. Cook for 5-10 minutes, stirring occasionally until mixture reduces by a third.
While this is reducing, cook your linguine according to package directions.

Lastly, add the shrimp, parmesan cheese and a little freshly ground black pepper. Cover and simmer for about 3 minutes until shrimp are heated through and the cheese is melted.
Add the linguine and simmer another 3-4 minutes.
Serve immediately and top with some more parmesan cheese and fresh cracked pepper. Enjoy!!
Updated from facebook

Creamy Shrimp Chowder

Ingredients:

1/2 cup celery (chopped)
1/3 cup onion (diced)
2 tablespoons butter
8 ounces cream cheese
1 cup milk
1 1/2 cups potatoes (cubed)
1/2 pound prepared cooked shrimp (thaw and drain)
2 tablespoons dry white wine
1/2 teaspoon salt

Instructions:

• Saute celery and onions in butter in a large pot.
• Mix in cheese and milk, stirring over low heat until the cheese melts.
• Mix in the potatoes, shrimp, wine and salt. Heat, stirring occasionally. Serve and enjoy

Picture from myrecipes.com

Chicken Puffy Tacos

INGREDIENTS 

1 whole chicken, quartered
1 large yellow onion, chopped
1⁄2 head garlic clove, peeled and chopped
1 (4 ounce) can diced green chilies
1 cup chicken stock
1 tablespoon smoked paprika
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons Mexican oregano
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 teaspoon cayenne pepper (optional)
24 soft taco-size flour tortillas
vegetable oil (for frying)

DIRECTIONS

Place everything except the tortillas and oil in a crockpot or slow cooker and set to high for three hours or until meat is easily removed from the bone (the thickest part of chicken should read 180 degrees on a meat thermometer).
Remove chicken and let cool, leaving sauce in the vessel.
When cool enough to handle, pull the chicken meat from the bone and shred. Add shredded meat back into the sauce. Discard chicken skin and bones.
Reduce crockpot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better).
Meanwhile, pour vegetable oil into a frying pan until 1/4" deep. Heat oil to 350 degrees or until a flour tortilla "puffs" up and browns quickly.
Add one flour tortilla at a time into oil and fry one side until lightly browned.
Using tongs, fold the tortilla over so that the browned side is on the inside.
Fry the outside until lightly browned.
Remove from oil, add a pinch of kosher salt and place on a cooling rack.
Repeat until desired number of Puffy Taco Shells are done.
Note: Don't dare cut out the onion and/or garlic, as the meat will not tenderize nearly as well.
Recipe from:food.com

Crock Pot Taco Soup

INGREDIENTS
1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
1 (11 ounce) canniblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope Hidden Valley® Original Ranch® Dressing and Seasoning Mix
1 lb shredded chicken, ground beef or 1 lb any meat

DIRECTIONS


Cook meat and drain.
Shred if needed.
Add all ingredients to crock pot.
DO NOT DRAIN CANS.
Stir.
Cook on high for 2 hours or low for 4 hours.
Keep on low until serving to keep hot.
Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chip
Recipe from :food.com

Stewed Chicken Taco Meat

INGREDIENTS 

2 -3 lbs boneless skinless chicken thighs
2 tablespoons low-sodium taco seasoning
1 garlic clove, passed through a press
1 (10 ounce) can Ro-Tel tomatoes
1 cup colby-monterey jack cheese
1 cup chicken broth or 1 cup stock

DIRECTIONS

Put all ingredients except cheese in crockpot and cook on low for 6 hours.
Use two forks to shred the chicken into chunks.
Add cheese and stir.
Serve immediately in tacos or use as a filling for enchiladas.
You can also use chicken breasts, but it turns out drier and not as tasty.
Recipe from:food.com

SEA SALT BUTTERSCOTCH PRETZEL COOKIES

INGREDIENTS

1 cup butter
2½ cups flour
1 teaspoon baking soda
1 teaspoon coarse sea salt
1½ cups light brown sugar
2 eggs
2 teaspoons vanilla
¾ cup butterscotch chips
¾ cup semi-sweet chocolate chips
1 cup coarsely chopped pretzels
optional - flaked sea salt

INSTRUCTIONS

In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.
While the butter is cooling, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl whisk together the flour, baking soda, and sea salt. Set aside.
Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a a rubber spatula or wooden spoon until the dough comes together.
Stir in the butterscotch chips, chocolate chips and pretzels.
Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
If desired sprinkle with a tiny pinch of flaked sea salt on top of the cookies while cooling.
Recipe from: http://cookiesandcups.com/

Meatball Sub on a Stick

Ingredients:

1 lb lean ground turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp dried Oregano
1 Tbsp dried Basil
1 Tbsp dried Parsley or 1/4 cup fresh chopped
1/2 tsp Crushed Red Pepper
2 cloves garlic, minced
1 can Pillsbury Original breadsticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping

Instructions:

Preheat oven to 375°
Line 2 baking sheets with parchment paper. Set aside.
In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.
Open can of breadsticks and starting with one breadstick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about 1/4", so the meatballs bake through and the dough has room to expand.
Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.
Serve immediately with warm marinara sauce for dipping.

Source : cookiesandcups.com

MEXICAN TORTILLA CASSEROLE

Elements

1lb. ground beef
1/2 cup diced onion
1 pack taco seasoning mix
2 cups shredded cheddar cheese
1 can refried beans (thet spread easier if you warm them in microwave)
1 cup prepared rice (I used Minute Rice)
1 can Mexican blend corn (DRAINED)will only use about 1/2 can
4-5 large flour tortillas
8 oz of thick chunky salsa (your choice mild or hot)

Direction

Spray a spring form, round cake pan or casserole with cooking spray
Brown ground beef ,and onion and drain
Add taco seasonings and cook according to package direction
Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it ,top with 1/3 of the meat and sprinkle on some cheese .
2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese
3rd layer tortilla, 1/3 beans ,1/3meat, cheese
4 layer tortilla . beans ,meat, corn, rice, salsa and cheese

Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. let sit 5 minutes before cutting . After baking top with sour cream,diced onion and shredded lettuce if desired

Source : food.com

Crock Pot Whole Chicken

INGREDIENTS 

4 teaspoons salt (per recipe reviews, 2 tsp is better)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1⁄2 teaspoon garlic powder
1⁄2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion (optional)

DIRECTIONS

In a small bowl, combine the spices.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
When ready to cook, put chopped onion in bottom of crock pot.
Add chicken. No liquid is needed, the chicken will make its own juices.
Cook on low 4-8 hours.
Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).

Recipe from: food.com

Macaroons

INGREDIENTS 

3 egg whites
1 cup sugar
2 cups flaked coconut
1 ounce semisweet chocolate
1⁄2 teaspoon shortening

DIRECTIONS

Spray a large cookie sheet with non stick cooking spray. Set aside.
In a large mixing bowl beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl).
Gradually add the sugar, 1 tbsp at a time, beating until stiff peaks for (tips stand straight). Fold in the coconut.
Drop by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in a 325 degree oven about 20 minutes or until edges are light brown. Transfer to a wire rack and let cool.
In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until smooth.
Recipe from: food.com

Ina's Coconut Macaroons

INGREDIENTS 

14 ounces sweetened flaked coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra large egg whites, at room temperature
1⁄4 teaspoon kosher salt

DIRECTIONS

Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
Bake for 25 to 30 minutes, until golden brown.
Cool on wire racks.
Recipe from:food.com

Streusel Topped Banana Nut Muffins

INGREDIENTS 

1 3⁄4 cups flour
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon baking soda
3⁄4 teaspoon cinnamon (divided)
1 egg
1 cup banana (mashed)
3⁄4 cup sugar
1⁄4 cup vegetable oil
1⁄2 cup walnuts (chopped)
1⁄2 cup brown sugar
1⁄4 cup oats
2 tablespoons unsalted butter (melted)

DIRECTIONS

Heat oven to 350 degrees.
Prepare a 12 cup muffin pan with paper muffin cups.
In a bowl combine the brown sugar, 1/4 cup of the flour, oats, melted butter, and 1/2 tsp of the cinnamon, mix and press together with a fork until it looks crumbly, and set aside.
In another mixing bowl, combine the remaining 1 1/2 c flour, baking powder, baking soda, 1/4 tsp cinnamon, and 1/8 tsp salt. Set aside.
In another bowl combine the egg, mashed bananas, sugar, and oil, mix well then add to the flour mixture. Stir until just moistened, fold in the walnuts.
Spoon batter into each muffin cup, about 2/3 full each. Top each batter filled cup with the streusel topping, enough to cover so you cant see the batter. Bake at 350 degrees 20-25 min, or until toothpick test comes out clean.
Recipe from:food.com

Crumb Topped Banana Muffins

Elements 

1 1⁄2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
3 large ripe bananas, mashed
3⁄4 cup sugar
1 egg, lightly beaten
1⁄3 cup butter, melted
Topping

1⁄3 cup packed brown sugar
1 tablespoon flour
1⁄8 teaspoon cinnamon, to taste
1 tablespoon cold butter
1⁄4 cup nuts, chopped (optional)

DIRECTIONS

In a large bowl, mix the flour, baking soda, baking powder, and salt.
Mix bananas, sugar, egg and melted butter.
Stir into dry mixture just until moistened.
Fill muffin cups 3/4 full.
Combine brown sugar, flour, and cinnamon topping ingredients.
Cut in cold butter until crumbly.
Sprinkle over muffins.
Bake at 375 degrees Fahrenheit for about 20 minutes, until muffins test done.
Cool in pan for 10 minutes.
Recipe from:food.com

Thick, Soft, and Chewy Chocolate Chip Cookies

INGREDIENTS 

2 1⁄2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup real butter, at room temperature
1⁄2 cup shortening
1 1⁄2 cups firmly packed brown sugar
2 teaspoons vanilla
2 large eggs
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped nuts (optional)

DIRECTIONS

Mix flour, baking soda, and salt in a small bowl.
In a separate bowl, beat butter and shortening until creamy.
Add sugar and vanilla and beat with a mixer on medium speed until well blended.
Beat in eggs, one at a time, mixing well.
Add flour mixture, and beat slowly to incorporate, then beat to blend well.
Stir in chocolate chips and nuts.
Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
If using 2 pans in 1 oven, switch positions at half-time.
Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
Serve warm or cool.
Recipe from:food.com

Super Easy Peach Cobbler

INGREDIENTS 

4 cups fresh peaches
1 tablespoon lemon juice (optional)
1 cup flour
1 cup sugar
1⁄2 teaspoon salt
1 egg, beaten
6 tablespoons butter, melted

DIRECTIONS

Place peaches in bottom of 9x9 pan or casserole.
Sprinkle lemon juice over peaches
Sift dry ingredients.
Beat egg slightly and add to dry ingredients. Toss with fork until crumbly.
Sprinkle over peaches.
Drizzle butter over top.
Bake at 375 degrees for 35-40 minutes.
Recipe from:food.com

Eggplant (Aubergine) Parmesan Pizza

INGREDIENTS 

1 lb eggplant, peeled and sliced
1 egg white, lightly beaten
1⁄2 cup seasoned dry bread crumb
1 Boboli pizza crust
1 cup pasta sauce
1 cup mozzarella cheese, shredded
1⁄4 cup parmesan cheese, grated

DIRECTIONS

Preheat oven to 375º. Spray 1 large baking sheet w/ fat-free cooking spray.
Dip eggplant slices into eggwhite, then breadcrumbs.
Arrange on prepared baking sheet. Bake 15 minutes. Turn slices over. Bake 10 minutes longer or until browned on both sides. Remove from oven.
Increase oven to 400º.
Top pizza crust with pasta sauce, eggplant, and cheeses. Bake 10-15 minutes.
Recipe from: food.com

Crock Pot Cream Cheese Chicken

INGREDIENTS 

3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1⁄2 cup chicken broth

DIRECTIONS

Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
Cook on low for 4-6 hours.
Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
Add this mixture to crock pot and cook on low for an additional hour.
Recipe from:food.com

Japanese Mum's Chicken

INGREDIENTS 

8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)
1 cup water
1⁄2 cup balsamic vinegar
1⁄3 cup soy sauce
2 1⁄2 tablespoons sugar
1 garlic clove, peeled and bruised
1 small hot chili pepper, slit open, seeds removed

DIRECTIONS

Place all the ingredients in a saucepan over a high heat.
Bring to the boil, then reduce to a simmer for about 20 minutes.
Remove any scum that rises to the surface.
Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.
Recipe from:food.com

Baked Crab Rangoon

Elements

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Instructions

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown.

Baked Honey Soy & Garlic Drumsticks

INGREDIENTS 

500 ml reduced-sodium chicken broth
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons crushed garlic
1 teaspoon grated ginger
1 kg chicken drumstick
chopped spring onions or chives, to garnish

DIRECTIONS

Preheat oven to 180°C.
In a large baking dish, combine the stock with the remaining ingredients and marinate for 30 minutes or more if time allows.
Bake uncovered for 1 hour, turning chicken once or twice, or until chicken is cooked through.
Serve on a bed of steamed rice or mashed potatoes, and spoon any remaining sauce from pan over the top.
Garnish with chopped sprng onions or chives, if desired.
Recipe from:food.com

Baked Chicken Drumsticks

INGREDIENTS 

1 kg chicken drumstick (8 to 12 drumsticks)
1⁄4 cup vegetable oil
2 tablespoons vinegar
1 tablespoon Dijon mustard
3 tablespoons tomato sauce
3 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon chili sauce
1 teaspoon salt
1 tablespoon garlic (minced)
1 tablespoon ginger (grated)
2 tablespoons lemon juice

DIRECTIONS

Slash each drumstick in 3 places with a sharp knife.
In a bowl combine all the ingredients and work the marinade into the drumstick meat.
Lay the drumsticks out in a single layer in a shallow pan or on a baking tray, leaving a little space between each if possible and pour over any excess marinade.
Bake at 180C for 20 to 30 minutes or until golden brown and bubbling (time will depend on size of drumsticks).
Serve with coleslaw.
Recipe from:food.com