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.
4. 
   

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.

How To Make Perfect Bacon in the Oven

What You Need
Ingredients
1 to 2 pounds bacon

Equipment
Aluminum foil
Baking sheet(s)
Tongs
Paper towels
Platter

Instructions

1. Preheat the oven to 400°F: Turn on the oven and preheat to 400°F. Place a rack in the lower third of the oven. If you're cooking multiple sheets of bacon, position a second rack in the top third of the oven.
2. Arrange the bacon on a baking sheet: Line a baking sheet with foil (this makes cleanup easier). Lay the bacon on the baking sheet in a single layer. The bacon can be close together, but don't let it overlap or the bacon will stick during cooking. If necessary, use a second baking sheet.
3. Bake the bacon: Place the baking sheet of bacon in the oven and bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the stove top. Pour off the bacon grease as needed so the bacon isn't totally submerged in grease.
4. Transfer the bacon to a plate lined with paper towels: Remove the bacon from the oven and use tongs to transfer it to a plate lined with paper towels to drain and finish crisping. Serve immediately. You can also refrigerate leftover bacon for a week or freeze it for up to 3 months; warm the bacon in the microwave before serving.
5. Clean up: If you want to save the bacon grease, let it cool slightly, then pour it into a container and refrigerate. If you don't want to save the grease, let it solidify on the baking sheet, then crumple the foil around it and discard.

Recipe Notes
Even crispier bacon: For even crispier bacon, set a metal cooling rack over the foil-lined baking sheet and lay the raw bacon over the cooling rack. Elevating the bacon allows it to cook from all sides and become extra-crispy.

http://www.thekitchn.com/how-to-cook-perfect-bacon-in-the-oven-cooking-lessons-from-the-kitchn-107970

Breakfast in a Blanket

Breakfast in a blanket is everything pigs in a blanket aspires to be.

INGREDIENTS

8 large eggs
kosher salt
Freshly ground black pepper
1 tbsp. chopped fresh chives
1 tube crescent rolls
4 slices cooked bacon, halved
2 c. shredded Cheddar

DIRECTIONS

Preheat oven to 375º. In a medium bowl, whisk eggs and season with salt and pepper. In a large skillet over medium heat, melt butter. Add eggs and chives and scramble as desired.
On a lightly floured work surface, roll out Crescent Rolls. Top with cooked bacon, scrambled eggs, and cheese.
Roll up and transfer to a parchment-lined baking sheet.
Bake until deeply golden, 12 to 14 minutes.
Serve immediately.
8 SERVINGS

Cranberry Relish Sauce

NOTES

This make-ahead recipe tastes even better with time.

Cranberry Relish Recipe
INGREDIENTS

2 pounds fresh cranberries
1 cup sugar
1/4 cup Grand Marnier
Zest and juice of 1 orange

DIRECTIONS

Combine cranberries, sugar, Grand Marnier, orange zest, and orange juice in a food processor; pulse until chunky. Let sit at room temperature for at least 30 minutes.
Makes about 5 cups.

Pecan Balls

Ingredients

1/2 cup unsalted butter (1 stick), softened
2 tablespoons granulated sugar
1 cup all-purpose flour
1 heaping cup chopped pecans
1/4 teaspoon salt
Optional chocolate drizzle: 1/2 cup semisweet chocolate chips

Instructions

Preheat the oven to 275.
Cream together the butter, sugar and flour with a hand mixer or stand mixer.
Fold in the pecans and salt and stir until combined. The mixture will be crumbly but will stick to itself.
Roll the dough into small balls (about 1/2-inch across) and place on an ungreased baking sheet. (You can wet your hands to keep the dough from sticking to you.)
Bake at 275 for 45 minutes.
Let cool completely on the baking sheet before transferring to an airtight container. These pecan puffs keep for up to a week on the counter or in the pantry.

To make the chocolate sauce: Place chocolate chips in a microwave safe bowl. Microwave for 1 minute. Stir and microwave in 30 seconds intervals until chocolate is melted and can be stirred together. Drizzle melted chocolate over cooled pecan balls or dunk balls in the chocolate sauce.

Crockpot Chicken and Dumplings

CROCK POT CHICKEN AND DUMPLINGS
Shared on November 5, 2016 by Holly
{ 172 Comments }


10 mins Prep
5 hours 10 mins to 5 hours 20 mins Cooking Time in a 6QT crock pot
Serves: 4 servings

Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce. Shortcut dumplings make this delicious comforting meal effortless.

Ingredients

1 large onion, diced
1 can (10.5 oz) cream of celery soup
1 can (10.5 oz) cream of chicken soup
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
black pepper to taste
4 skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables or peas and carrots, defrosted
1 can (8 pieces) refrigerated biscuits

Instructions

Add onion to 6 qt crock pot and top with chicken breasts.
In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
Approximately 1 hour (I allow 60 - 90 minutes) before serving, roll each biscuit thin and flat. Cut into 4 strips. Add vegetables and biscuit strips to the slow cooker and stir.
To Serve
Remove chicken breasts and slightly shred. Add back into slow cooker and stir (this will break up the dumplings somewhat which is ok). Let cook an additional 10 minutes and serve.

Note: My biscuits were perfectly cooked after 60 minutes however some slow cookers have required extra time to cook the biscuits.

Pecan Pie Bark

Ingredients

24 graham crackers
3 cups Diamond of California® Pecan Halves
1 cup unsalted butter
1 cup brown sugar
1/2 tsp salt
1 tsp vanilla extract

The Steps

Pre-heat the oven to 325 degrees and line a sheet pan with parchment paper.
Lay graham crackers tightly across the parchment paper
In a large sauce pan, bring the butter, sugar, salt and vanilla to a boil. Once the sugar is melted, add the pecans.
Cook for five minutes, then carefully pour the pecan mixture evenly over the graham crackers.
Bake for 8 to 10 minutes.
Allow bark to cool completely before cutting and serving.

Turkey Shaped Cheese Ball

Ingredients:

1 8 oz. package cream cheese
1 cup shredded cheddar (I shredded a chunk of cheddar cheese)
About 1/2 cup of chopped up mixed nuts
2 candy eyes (bought these at Stop and Shop
1 Slim Jim
pretzel sticks
1 round chocolate candy as in Whopper or Chocolate Pom poms for the head
1 candy corn
a few teaspoons of melted chocolate melts to adhere the eyes and "beak".

Directions:
Soften cream cheese and cheddar cheese. Cream the cream cheese and add in the shredded cheddar. I do this all my hand but if you have a food processor it would probably go faster. I stir and "cream" until both cheeses are thoroughly mixed together. Then I pop this mixture into a piece of plastic wrap and form it into a ball. At this point it goes into the refrigerator for a few hours to firm it up.

Take it out of the fridge and roll in chopped nuts being careful to keep the nice round shape.

Place pretzels as in picture to make the nice full tail of the turkey. A bit of chocolate melt to glue the round chocolate candy to about a 4 or 5 inch piece of Slim Jim. It was a bit tricky to get this to stay in place and eventually I placed it in the freezer in order to harden it up faster. I glued on the eyes and "beak" candy corn and placed in the freezer for a few minutes. After inserting the "neck" Slim Jim into the cheese ball, I placed the entire thing on a plate and into the refrigerator for overnight.

Old Fashion Cornbread Dressing

Ingredients
9-10 cups cornbread, crumbled
2 cups chop celery
3 cups chop onions
1 Tsp sage
2 1/2 tablespoons poultry seasoning
1 teaspoon salt
1/2 cup butter, melted
3-4 cups chicken broth
3 eggs, lightly beaten
1 cup of cooked chicken

Directions
Place the crumbled cornbread in a large mixing bowl. Add chopped celery and onions. Mix. Pour the melted butter over all the ingredients along with 3 cups of the broth. (ONLY add 3 cups then more till you get a thick consistency). Add the seasons gradually. Test to your taste. Mix well and spoon into a greased 9 x 13 pan. Bake at 350-degrees for 30 minutes, covered. Take off the cover and bake an additional 30 minutes.

Smothered Green Beans

Ingredients

5 (15-oz) cans green beans, drained
1 lb bacon
2/3 cup brown sugar
1/4 cup butter, melted
1/4 cup low-sodium soy sauce
1-1/2 tsp garlic powder

Directions

Preheat oven to 350 degrees.

Pour drained green beans in an ungreased 9x13-inch pan.

In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel and chop. Sprinkle cooked bacon on top of green beans.

Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans.

Bake for 40 minutes.

Coconut Cream Poke Cake

Ingredients
1 (18 oz.) box white cake mix
ingredients needed to make cake (egg whites, oil & water)
1 (15 oz.) can Cream of Coconut
1 (8 oz) container frozen whipped topping, thawed
1 (8 oz) package sweetened flaked coconut

Instructions
1. Prepare and bake white cake mix according to package directions for a 9 x 13 pan.
2. Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.
3. Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake.
4. Evenly coat the whole cake and spread it around so it will soak in.
5. Let cake cool completely then frost with whipped topping.
6. Then top with flaked coconut.

Notes
If you like you can toast your coconut first. Keep cake refrigerated. I think this cake tastes best after it has cooled
for at least a couple of hours. It gives it time for the coconut flavors to really soak in.
Serves 8-10

Di's Green Beans

Ingredients
6-14.5 oz cans whole green beans
1/2 stick butter
1/2 c light brown sugar
1/2 c crumbled bacon

Directions
Preheat oven to 325. Drain green beans and arrange in 3 qt oblong Pyrex baking dish. Set aside.

Melt butter and stir in brown sugar. Drip butter/sugar mixture over green beans. Sprinkle with bacon crumbs.

Cover with foil and bake for 30 minutes.

You can exactly half.

Slow Cooker Pork Chops

Here's a very simple 3-ingredient pork chop recipe for the slow cooker.
Ingredients 
- 4 pork chops
- 1 pack ranch dressing mix
- 1 can of cream of chicken, condensed version
Directions
1. Place the pork chops, washed, inside of the slow cooker.
2. Then 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.
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!

Honey Garlic Butter Salmon in Foil

Honey Garlic Butter Salmon In Foil in under 20 minutes, then broiled (or grilled) for that extra golden, crispy and caramelised finish! So simple and only 4 main ingredients, with minimal clean up!
Author: Karina - Cafe Delites
Serves: 8

INGREDIENTS
1/4 cup butter
1/3 cup honey
4 large cloves garlic, crushed
2 tablespoons fresh lemon juice (juice of 1/2 a lemon)
1.2kg | 2 1/2 pound side of salmon
Sea salt, to taste
Cracked pepper, to taste (optional)
Lemon slices (to serve)
2 tablespoons fresh chopped parsley

INSTRUCTIONS
Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).

In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.

Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon slices.

Green Bean Casserole

Ingredients

2  9 ounce package frozen French-style green beans
1/3 cup chopped onion
2 teaspoons margarine
3 tablespoons fine dry bread crumbs
1 10 3/4 ounce can lower-sodium condensed cream of mushroom soup
1/4 cup plain fat-free yogurt
2 tablespoons diced pimento
1/8 teaspoon pepper

Directions

Cook the green beans according to the package directions, except omit salt. Drain well.
Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.
In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.
Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.

Turkey Pan Gravy

Learning how to make turkey gravy is an essential part of preparing a delicious holiday meal. The perfect time to start your gravy is while you're waiting for your turkey to rest before you carve it. Your finished bird should sit outside the oven for 15 to 20 minutes, so you'll have plenty of time to complete the five easy steps of this turkey gravy recipe.

Directions
After moving the turkey to a cutting board, pour the pan drippings into a large glass measuring cup. Then scrape the browned turkey bits from the pan into the cup.
Skim and reserve the fat from the drippings. Pour 1/4 cup of the fat into a 2-quart saucepan. Discard any remaining fat.
Stir in 1/4 cup all-purpose flour. Add enough reduced-sodium chicken broth to the remaining drippings in the measuring cup to equal 2 cups total liquid.
Add the broth mixture to the flour mixture in the saucepan. Cook and stir over medium heat until bubbly. Then cook and stir for 1 minute more.
Strain the gravy into a serving dish. Season to taste with salt and black pepper.

Our Classic Roast Turkey

Ingredients

1 8 pound turkey
Salt and ground black pepper (optional)
Ground black pepper (optional)
Old-Fashioned Bread Stuffing (optional) (See www.bhg.com)
Vegetable oil
Turkey Pan Gravy (See Recipe Center)

Directions

Preheat oven to 325 degrees F. Rinse turkey neck and body cavities; pat dry with paper towels. If desired, sprinkle body cavity with salt and pepper. If desired, spoon stuffing loosely into neck and body cavities. Skewer turkey neck skin to back of turkey.
Tuck ends of drumsticks under band of skin across the tail or into wire or nylon leg clamp. If there is no skin or clamp, tie drumsticks to the tail with clean 100-percent-cotton kitchen string. Twist wing tips under the back of turkey.
Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil; sprinkle with salt and pepper. If desired, insert an ovenproof meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil.
Roast turkey for 2-1/4 hours. Remove foil; cut band of skin or kitchen string between drumsticks so thighs cook evenly. Continue roasting for 30 to 45 minutes more (60 to 75 minutes, if turkey is stuffed) or until the meat thermometer registers 180 degrees F and the center of the stuffing (if using) is 165 degrees F. (The juices should run clear and drumsticks should move easily in their sockets.)
Remove turkey from oven. Cover loosely with foil; let stand for 15 to 20 minutes before carving. Transfer turkey to a cutting board. Carve turkey. Serve with Turkey Pan Gravy.

From the Test Kitchen
GREMOLATA TURKEY WITH ORANGE GLAZE:

For gremolata, in a small bowl, combine 2 tablespoons finely chopped fresh parsley, 1 tablespoon minced garlic, 1 teaspoon finely shredded lemon peel, 1 teaspoon vegetable oil, and a dash each of salt and ground black pepper. Prepare turkey as directed up to placing it in the roasting pan and stopping before brushing the skin with oil. Starting at the tail end of the turkey, loosen the skin on both breasts by sliding your fingers under the skin, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub the gremolata under the skin and over the entire breast. Brush the entire turkey with oil; sprinkle with salt and pepper. Roast as directed. Meanwhile, in a small bowl, combine 3 tablespoons orange juice concentrate, 2 tablespoons honey, 2 tablespoons melted butter, and 2 teaspoons chopped finely chopped fresh parsley. Baste the turkey several times during the last 15 minutes of roasting with the orange juice concentrate mixture.

BUTTERY HERB-RUBBED ROAST TURKEY:

For herb-butter, in a small bowl, combine 1/2 cup softened butter; 3 tablespoons snipped fresh thyme, basil, oregano, and/or chives; and 2 cloves garlic, minced. Prepare turkey as directed, up to placing it in the roasting pan and stopping before brushing the skin with oil. Starting at the tail end of the turkey, loosen the skin on both breasts by sliding your fingers under the skin, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds of the herb-butter seasoning under the skin over the breasts. Rub the remaining herb-butter mixture over the entire turkey. If desired, sprinkle with salt and pepper. Roast as directed.

Creamy Macaroni and Cheese

Ingredients

16 ounces dried elbow macaroni (4 cups)
2 cups shredded sharp cheddar cheese (8 ounces)
1 8 ounce package pasteurized prepared cheese product, cut up
1/4 cup butter, cut up
3 eggs, lightly beaten
1 12 ounce can evaporated milk
1 10 3/4 ounce can condensed cheddar cheese soup or 1 cup process cheese dip
1/4 teaspoon ground white pepper

Directions
Preheat oven to 325 degrees F. Cook macaroni according to package directions. Meanwhile, let the cheeses and butter stand at room temperature. Drain macaroni; transfer to a very large bowl. Add 1-1/2 cups of the shredded cheddar cheese, the cheese product, and the butter to the hot pasta; stir well to combine. Set aside.
In a medium bowl whisk together eggs, milk, cheese soup, and white pepper until smooth. Stir egg mixture into macaroni mixture. Spoon macaroni mixture into a 3-quart casserole dish.
Cover and bake for 25 minutes. Uncover and stir well. Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese. Bake, uncovered, for 15 to 20 minutes more or until heated through (160 degrees F) and cheese melts.

The Perfect Fall Cheese Ball

Prep time
15 mins
Cook time
2 hours
Total time
2 hours 15 mins

Serves: 12
INGREDIENTS
16oz cream cheese, room temp
2 cups cheddar cheese
3 tbsp minced onion
3 tbsp salsa
1 tsp ground cumin
2 cups nacho cheese chips, crumbled
top of 1 bell pepper for stem garnish

INSTRUCTIONS
With a mixer, combine cream cheese, cheddar, onion, salsa and cumin. Mix until creamy.
Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least 2 hours.
When ready to serve, roll ball into the crushed nacho chips and place bell pepper stem on top. Serve with chips, vegetables or pretzels!

Juicy Slow Cooker Turkey Breast

PREP TIME
15 mins
COOK TIME
8 hours
TOTAL TIME
8 hours 15 mins

I've tried a handful of other methods over the years. This has produced the juiciest turkey breast by far, plus slow cooking generally is very forgiving so you don't need to be spot on with the cooking time. The skin probably won't come out crispy straight out of the slow cooker (I think that's scientifically impossible!) but it only takes a few minutes under the grill/broiler to crisp up. The juices that pool in the slow cooker has extra flavour from the garlic and onion so it makes a fantastic gravy.
Author: Nagi | RecipeTin Eats
Recipe type: Slow Cooker, Poultry
Cuisine: Christmas, Festive
Serves: 12

INGREDIENTS
2 kg / 4 lb turkey breast bone in (if using frozen, thaw it) (Note 1)
1 head of garlic, cut in half horizontally
1 onion (brown, yellow or white), unpeeled, cut in half
1 lemon, cut in half (optional - I like the touch of lemon, leave out if you want classic turkey)
5 sprigs of thyme (or 2 tsp dried thyme leaves)
Rub
1½ tsp garlic powder
1½ tsp onion powder
1 tsp paprika
2 tsp salt
5 grinds of black pepper
1½ tbsp olive oil
Gravy
Approx 1 cup chicken stock/broth (or water)
4 tbsp butter
¼ cup flour
Salt and pepper
INSTRUCTIONS
Place Rub ingredients in a bowl and mix to combine.
Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
Place the garlic, onion, thyme and 1 half lemon face down in the slow cooker. Place the turkey breast on top so it is elevated.
Squeeze over the remaining ½ lemon and then push it down the side.
Cook on low for 6-7 hours.
Remove turkey from the slow cooker and let it rest for 20 minutes before crisping the skin.
Crisp the Skin
Preheat gril/broiler to high.
Place an oven shelf 30cm / 1 foot from the heat source.
Remove turkey breast from the slow cooker into a heatproof serving dish.
Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it - it browns very quickly!
Serve immediately with gravy on the side.
Gravy
Discard lemon. Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).
Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about ½ cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.
Season to taste with salt and pepper. Serve with turkey.
NOTES
1. If you buy a frozen turkey breast from the supermarket, make sure it hasn't been brined or pre seasoned. This recipe is for a plain turkey breast.

I live in Sydney, Australia. I got this large (not brined) turkey breast from the butcher. However, I've also made this using Ingham's frozen turkey breast from Woolworths. Ingham's and other packaged frozen turkey sold at supermarkets in Australia are typically brined. This means they have been infused with salted water, which makes them even juicier. The same cook times apply for brined frozen turkey - but defrost it first before cooking. (See note below for cook times for different weights).

2. To make ahead, slow cook the turkey but do not brown the skin. Cover and store in the refrigerator overnight, then bring to room temperature. Cover with cling wrap and microwave for 3 minutes on LOW (if high, you run the risk of drying out the edges of the turkey), then grill/broil per instructions to brown and crisp the skin. The gravy can also be made ahead then reheated in a saucepan or in the microwave.

3. COOK TIMES: Slow cookers are very forgiving so don't stress too much about cooking time, an hour or 2 over and it will still be moist. The worst that might happen is that the meat falls apart a bit when you lift it out of the slow cooker, but still juicy!

Bone in skin on turkey breast (I used this):
1 kg / 2 lb: 5 hours on low
2 - 3 kg / 4 - 6 lb: 6 - 7 hours on low
4 - 5 kg / 8 - 10 lb: 8 - 9 hours on low

4. No water is required for this, the turkey steams in its own juices. It won't dry out or burn but it is important to elevate the breast off the bottom with the onion and garlic!