Blueberry Poundcake

 Ingredients

1/2 cup butter

3 eggs

3-1/2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

2 cups sugar

4 cups fresh blueberries

1 cup milk

 Directions

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside. In a large bowl sift together the flour, baking powder, and salt; set aside. In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.

NOTE: This is excellent all by itself, but would be great with a little added lemon zest or a couple handfuls of white chocolate chips. Or maybe a mixture of blueberries and raspberries. Oooh, that would be pretty 

Bacon Mac and Cheese

You’ll Need:

8 oz of elbow macaroni.
4 slices of fried and crumbled bacon.
1 cup of milk or heavy cream.
1 beaten egg.
4 tbsps of butter.
2 cups of shredded sharp cheddar cheese.
¼ tsp of mustard powder.
¼ tsp of paprika.
Salt and pepper.

How to:

Cook the pasta according to the package instructions, drain and mix with butter, 1 ½ cups of cheese, spices, egg and milk and mix until well combined while still very hot.

Mix in the bacon and place and transfer to a greased casserole dish.

In a preheated oven to 350° bake for 20 minutes, top with ½ cup of cheese and bake for 5 more minutes. Enjoy!

Easy, peasy and cheesy! I make this bacon mac ‘n cheese once a week for dinner. With any luck, I have some leftovers to enjoy the next day. Give it a shot and let me know what you think.

Chicken and Dumplings Casserole

You’ll Need:

2 cups of chicken broth.
2 lbs of chicken.
1 (10.5 oz) can cream of chicken soup.
2 tbsps of melted unsalted butter.
½ tsp of black pepper.
1 cup of all purpose flour.
¼ tsp of salt.
1 cup of milk.

How to:

Over medium heat, cook the chicken in a pot covered with water for 1 hour.
Remove the chicken from the pot and save the water.
Shred the chicken and arrange in an 11×7 baking dish.
In a bowl, mix together the flour, milk and butter and pour over the chicken.
In a separate bowl, mix together the broth, soup, salt and pepper and pour over the chicken.

In a preheated oven to 350° bake for 45 to 50 minutes.
Bonne Appétit!

Easy, peasy and creamy! This casserole is perfect for lunch, with a green salad aside it makes the perfect meal! Give it a try, I’m sure you will love it.

Chicken Enchiladas

You’ll Need:

8-10 flour tortillas (soft taco size).
2 cups of cooked and shredded chicken.
2 cups of shredded Monterey Jack cheese.
3 tbsps of butter.
3 tbsps of flour.
2 cups of chicken broth.
1 cup of sour cream.
1 (4 oz) can of diced green chiles.

How to:

Mix the chicken with 1 cup of cheese then roll up in tortillas and place in a 9×13 sprayed pan (seam side down).
Melt the butter in a small pan over medium heat then whisk in the flour and cook for 1 minute while stirring. Add in the broth and whisk until smooth.
Once the sauce is thickened, turn off the heat and add in sour cream and chilies and mix until all combined.
Pour the sauce over the enchiladas and top with the remaining cheese.
In a preheated oven to 350°, bake for 20 to 25 minutes.

Easy, peasy and delicious! The tortillas filled with chicken, the sauce the cheese… Honestly guys, I fell in love with this recipe, you should definitely give it a try, it’s worth it.

One Pot Creamy Chicken Mushroom Florentine Pasta

One Pot Creamy Chicken Mushroom Florentine is ready in under 30 minutes! Everything is made in just one pot and it is filled with sun dried tomatoes, spinach, mushrooms and the creamiest pasta!

Author: Alyssa

Serves: 4

Ingredients

• 1 pound boneless skinless chicken breasts, cut into one inch pieces
• 1 tablespoon butter
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• ¼ cup sun dried tomatoes
• 4 ounce small mushrooms, sliced
• 1 tablespoon flour
• 2 cups chicken broth
• 1½ cup half and half
• 1 teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon garlic powder
• 8 ounces linguine, broken in half
• ¼ cup grated parmesan cheese
• 2 cups fresh baby spinach

Instructions

1. In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
2. Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
3. Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.
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No Peek Chicken and Rice

1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders

How to make it :

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water.  I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
Your house will smell amazing!

Comforting Chicken & Noodles Crock Pot

Ingredients

• 1 24 ounce package – frozen egg noodles (I used Reames)
• 2 14.7 oz cans – cream of chicken soup – sometimes i use 1 can chicken and 1 can cream of celery
• 1 stick (1/2) cup butter – cut into pieces
• 1 32 oz chicken broth – may want extra to thin out, if too thick. the frozen noodles thicken the broth
• mixed vegetables - optional - i didn’t use this time
• Chicken buillon to taste - optional - i add about a teaspoon of better than buillion chicken flavored paste - for a richer chicken flavor
• 6 small boneless, skinless chicken breasts or 4 large
• salt & pepper to taste - can add some parsley too if desire

Directions

1. Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
2. I whisk the bouillon with the broth and pour over soup.
3. Place lid on pot and turn to low. Cook for 6 hours.
4. Remove chicken and tear into pieces. Add back to pot.
5. Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. ( You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth, which we like. )
6. Sprinkle with parsley and mix in, if using at the end of cooking.
7. Salt & pepper if needed and Serve. Yum!

http://77easyrecipes.com/comforting-chicken-noodles-crock-pot/

Bacon Wrapped Smokies with Brown Sugar and Butter

Ingredients
1 pound bacon, Cut into thirds
1 pound Lil’ Smokies (small sausages)
1 stick butter
2 cups brown sugar

Directions:

1. Preheat oven to 375F.
2. Cut the bacon into thirds and wrap each smokie.(small sausage)
3. Place all the wrapped smokies in a single layer in a baking dish.
4. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
5. Pour the butter and brown sugar mixture on the smokies and bacon.
6. Then take the other cup of brown sugar and sprinkle evenly over the smokies.
7. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Sausage Biscuit Bites

Ingredients

1 lb. hot sausage (pork or turkey)

1 (8 oz.) package cream cheese

2 packages crescent rolls

Dash salt & ground black pepper

Maple Syrup

Instructions

In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted.

Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.

Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together.

Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown.

Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting.)
Use maple syrup as a dipping sauce.

Elf Munch Mix

INGREDIENTS

2 c. French Toast Crunch cereal
1 c. Cookie Crisp cereal
2 2/3 c. Life cereal
1 c. mini marshmallows
1/2 c. red and green M&Ms
12 oz. white chocolate
2 tbsp. holiday sprinkles
1/4 c. mini chocolate chips

DIRECTIONS

In a large bowl, combine all cereals, mini marshmallows, and M&Ms.
Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between. Pour over cereal mixture, stirring to coat everything.
Transfer mixture to a parchment-lined baking sheet, top with holiday sprinkles and mini chocolate chips, and refrigerate until firm, about 25 minutes.

Holiday Crack Candy

INGREDIENTS

35 saltine crackers
2 sticks unsalted butter
1 c. packed brown sugar
1 3/4 c. semisweet chocolate chips
1/3 c. mini marshmallows
1 bag red and green holiday M&Ms
1 jar holiday sprinkles, your choice

DIRECTIONS

Preheat oven to 350 degrees F. Line a baking sheet or jelly-roll pan with tin foil and coat with cooking spray. Line the baking sheet with Saltine crackers. Set aside.
In a medium-sized saucepan, melt butter and brown sugar. Bring to a boil, stirring continuously, for about 2 minutes. Pour mixture over crackers in an even layer and bake 5-6 minutes. Top with chocolate chips, baking for 3 minutes, or until melted. Top with mini marshmallows, red and green M&Ms and holiday sprinkles. Cut into squares, then cool until the chocolate has hardened.

Slow Cooker Garlic Parmesan Chicken

INGREDIENTS

1/3 c. plus 2 tbsp. extra-virgin olive oil
2 lb. bone-in chicken thighs
kosher salt
Freshly ground black pepper
1 lb. baby red potatoes, quartered
5 cloves Garlic, Chopped
2 tbsp. chopped fresh thyme
Grated Parmesan, for serving
Chopped fresh parsley, for serving

DIRECTIONS

In a large skillet over medium-high heat, heat oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more.
Meanwhile, in a 6-quart slow-cooker, toss potatoes with olive oil, garlic, and thyme. Season generously with salt and pepper. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
Garnish with Parmesan and parsley and serve.

Ritz Cracker Toffee (Pecan Christmas Crack)

Ingredients
54 Ritz Crackers (or saltines)
1 cup butter
1 cup dark brown sugar
2 cups semi-sweet chocolate chips
1 cup chopped pecans

Instructions
Preheat oven to 400 degrees.
Line an 11x17 pan with foil and grease the foil well. Line with crackers.
In a medium saucepan, combine butter and brown sugar. Bring to a boil over medium heat and let come to a rolling boil for 3 minutes. DO NOT STIR.
Pour brown sugar mixture over the crackers. Bake 4 minutes.
Pour chocolate chips over the top and let sit 4 minutes or until chocolate is soft (or place 1 minute in the warm oven). Spread chocolate evenly and sprinkle pecans on top.
Cool on the counter slightly and then place into the freezer to cool completely. Break into pieces.

Nutella Christmas Tree Bread Pull

Ingredients:

2 large rectangles rolled puff pastry
1/2 jar Nutella
1 egg, whisked
icing sugar (optional) confectioners sugar

Directions:
Preheat the oven to 190c.
Take one rectangle of pastry and place it down with the short side facing you. Spread a thick layer of Nutella over it in a rough triangle shape.
Place the second piece of pastry on top of the first, then cut out a triangle shape over the Nutella section. Discard the trimmings.
Now make even cuts down both sides of the triangle, leaving an inch uncut in the centre, to keep the tree together.
Twist each strip from top to bottom to create tree branches.
Brush the pastry with the whisked egg. Bake for 20-25 minutes or until well risen and golden brown.
Once baked, serve up warm or dust with icing sugar and serve cold.

Slow Cooker Pork Tenderloin

Preparation time: 10 minutes
Total time: 4 hours + 10 minutes resting time
Serves: 4-6

Ingredients
2-lb pork tenderloin (or two 1-lb pieces)
3 cloves garlic, sliced
1 1-oz envelope dry onion soup mix
1 cup water
3/4 cup beef broth
1 tablespoon red wine vinegar
3 tablespoons soy sauce
2 teaspoons ground black pepper

Directions
1. Stab your tenderloin along top edge every 1-2 inches. Stuff a slice of garlic in each slit created. Then place your tenderloin in a 6-quart slow cooker.
2. Sprinkle soup mix over tenderloin, the pour over water, broth, vinegar and soy sauce. Sprinkle pepper on top.
3. Cover and cook on low for 4 hours.
4. When done cooking, remove loin from slow cooker and let rest for 10 minutes before slicing.

Serve with au jus from the slow cooker drizzled on top.

Swiss Cheese Chicken and Stuffing Casserole

Ingredients
- 5 skinless and boneless chicken breasts
- 5 slices of Swiss cheese (you can also try with Pepper jack, Monterey...)
- 1 can of cream of onion soup
- 1/4 cup (60 ml) of white wine (you can substitute for milk if you prefer)
- stuffing mix (we recommend garlic and herbs, but you can use the plain one as well)
- 1/4 cup (50 gr) of butter
- Salt and pepper to taste
Directions
1. Preheat your oven to 350 F (175 C). Grease a casserole dish and season your chicken breasts.
2. In a mixing bowl, mix the white wine (or the milk) with the can of cream of onion soup. Add a couple of spoonfuls of the soup and wine mixture to the casserole and spread it. Arrange your chicken breasts and cover each one of them with a slice of the cheese.
3. Pour the rest of the soup and wine mixture over the chicken and the cheese.
4. Pour the stuffing mix over the casserole and sprinkle it with the butter.
5. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for 10-15 more minutes or until golden brown.
Pro-tip: If you're going to freeze this casserole, it's better not to add the stuffing and add it whenever you're going to eat it. That way the bread won't get soggy while it thaws. In any case, serve over rice or with a side of steamed green beans.

Slow Cooker Pork Chops

Ingredients
- 4 pork chops (similar here)
- 1 pack ranch dressing mix (exact version here or make your homemade version here)
- 1 can of cream of chicken, condensed version (exact version here, comes in pack of 6). Another possible substitute is cream of mushroom.

Directions
1. Start out by placing your four pork chops, washed, inside of the slow cooker.
2. Next you'll add a can of cream of chicken soup. The important thing to note is that you'll have to add an equal amount of water as well (just fill the same can up with water and add that into the slow cooker).
3. Add a store-bought packet of ranch dressing mix You don't necessarily have to add the whole thing, however, while it may seem like a lot, the mixture does get watered down as it cooks.
4. Let the pork chops cook for 6 hours or so on the low setting and once they're done, you're ready to serve!

Cream Cheese Sausage Balls

Ingredients:

1 lb hot sausage, uncooked (or any sausage you prefer)
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Directions:
Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

Peanut Butter Cup Cheesecake

This recipe is a creamy, rich, and decadent peanut butter lovers dream. Garnish the cheesecake with halved peanut butter cups for an extra wow-factor.

TOTAL TIME: 1:55PREP: 0:35LEVEL: MODERATEYIELD: 16
INGREDIENTS

CRUST
6 tbsp. butter
1½ c. graham cracker crumbs
¼ c. finely crushed chocolate sandwich-cookie crumbs
¼ c. sugar
¾ c. creamy peanut butter
CHEESECAKE
3 package cream cheese
1 c. sugar
1 c. sour cream
1½ tsp. vanilla extract
3 eggs
1 c. hot fudge ice cream topping
peanut butter cups
DIRECTIONS

Crust: Preheat oven to 350 degrees F. Brush 9-inch springform pan with melted butter. In large bowl, mix all crumbs, sugar, and 6 tablespoons butter. Press onto bottom and 1 inch up side of pan. Bake 10 minutes or until crust has set. Cool completely on wire rack. In small bowl, microwave peanut butter on high 30 seconds or until melted. Brush onto bottom crust.
Cheesecake: In large bowl, with mixer on medium speed, beat cream cheese and sugar until smooth, about 3 minutes, scraping bowl with rubber spatula as needed. Beat in sour cream and vanilla. Reduce speed to low. Beat in eggs until just combined. Remove 1 cup batter; set aside. Pour remaining batter into prepared crust.
In small bowl, microwave 1/4 cup hot fudge topping on high 30 seconds or until pourable; fold into reserved 1 cup batter. Carefully pour chocolate filling over batter in pan; swirl with knife.
Place springform pan, inside roasting pan, on rack in oven; carefully fill roasting pan with boiling water to come halfway up side of springform pan. Bake until set around edges but slightly wobbly in center, about 55 minutes. Turn oven off. Remove pan from water bath. Return cake to oven and let cool inside, with door propped open slightly, 2 hours. Transfer pan to wire rack.
In small bowl, microwave remaining 3/4 cup hot fudge topping on high 30 seconds or until pourable. Spread over top of cake with offset (angled) spatula; let cool. Garnish with peanut butter cups. Cover and refrigerate at least 6 hours or until well-chilled, up to 3 days. To serve, remove side of pan.

Chocolate Chip Cookie Dough Trifle

INGREDIENTS

COOKIE DOUGH

1 1/2 c. unsalted butter, softened

1 1/2 c. brown sugar

1 tbsp. vanilla extract

3 1/4 c. crushed graham crackers

1/3 c. milk

1 1/2 tsp. salt

1 1/3 c. mini chocolate chips

WHIPPED CREAM LAYER

2 pkg. Cool Whip, thawed

1 c. mini chocolate chips

8 chocolate chip cookies, like Chips Ahoy

CHOCOLATE PUDDING LAYER

2 (3.4 oz.) boxes instant chocolate pudding mix

4 c. cold milk

DIRECTIONS

In a large bowl, use an electric mixer to beat butter, brown sugar, and vanilla until light and fluffy. Mix in graham crackers, salt, and milk. Fold in chocolate chips. Crumble and pour 1/3 of the mixture into the bottom of a trifle dish.

Make the whipped cream layer: Mix chocolate chips and Cool Whip. Pour 1/3 of the mixture on top of the cookie dough in the trifle dish.Top whipped cream layer with a layer of chocolate chip cookies.

Make chocolate pudding layer: Combine pudding mixes and milk, whisking until granules have dissolved. Let pudding has set, 5 minutes, then pour 1/3 of the mixture on top of the cookies, smoothing to create an even layer.

Repeat layers until you've reached the top of the dish.

Cover the entire trifle with remaining whipped cream. Refrigerate at least 2 hours, to soften the cookie layers. Top with chocolate chips and crumbled cookie pieces before serving.

White Chocolate OREO Cookie Balls

Ingredients

• 1 pkg. (8 oz.) brick cream cheese, softened
• 36 OREO Cookies, finely crushed
• 4 pkg. (4 oz. each) white baking chocolate, melted

Instructions

1. MIX  cream cheese and cookie crumbs until blended.
2. SHAPE  into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
3. REFRIGERATE  1 hour or until firm.

Rotel Cups

Perfect tailgate food!! Or a great appetizer for a party!!
Makes: 45 cups

Ingredients:
1 can rotels, drained
1 bag bacon pieces
1 cup shredded swiss
1 cup mayo
3 pkg. phyllo pastry cups – thawed

Directions:
Preheat oven to 350 degrees F.
Mix the first 4 ingredients and scoop evenly into the cups.
Place on baking sheet and cook at 350 for 15 min.