Cheesy Crack Chicken Spaghetti Bake

INGREDIENTS

• 1 (16 oz.) package spaghetti
• 2 (10.75 oz.) cans cream of chicken soup
• 2 (8 oz.) packages velveeta cheese, cubed
• 1 cup low-sodium chicken broth
• 1 (1.5 oz.) package dry ranch mix
• 3 cups cooked chicken, shredded or cubed
• 1/3 cup bacon bits
• 2 cups sharp cheddar cheese, grated
• Kosher salt and freshly ground pepper, to taste

PREPARATION

1. Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside.
2. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
3. Combine chicken soup, velveeta and chicken broth in a medium saucepan over medium heat, stirring until melted and smooth. Whisk in ranch dry mix and salt and pepper.
4. Place drained pasta and shredded chicken in greased baking dish and pour cheese sauce over the top. Toss together until everything is evenly coated, then top with cheddar cheese and bacon bits.
5. Place baking dish in oven and bake for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through.  Serves 8.
   

Crack Chicken Spaghetti Bake

INGREDIENTS

• 1 (16 oz.) package spaghetti
• 2 (10.75 oz.) cans cream of chicken soup
• 2 (8 oz.) packages velveeta cheese, cubed
• 1 cup low-sodium chicken broth
• 1 (1.5 oz.) package dry ranch mix
• 3 cups cooked chicken, shredded or cubed
• 1/3 cup bacon bits
• 2 cups sharp cheddar cheese, grated
• Kosher salt and freshly ground pepper, to taste

PREPARATION

1. Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside.
2. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
3. Combine chicken soup, velveeta and chicken broth in a medium saucepan over medium heat, stirring until melted and smooth. Whisk in ranch dry mix and salt and pepper.
4. Place drained pasta and shredded chicken in greased baking dish and pour cheese sauce over the top. Toss together until everything is evenly coated, then top with cheddar cheese and bacon bits.
5. Place baking dish in oven and bake for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through.

http://12tomatoes.com/crack-chicken-spaghetti

Skeleton Pops

INGREDIENTS

• 12 Halloween Oreos
• 2 c. white chocolate, melted
• 2 tsp. coconut oil
• Black icing
• 12 lollipop sticks
• Black ribbon

DIRECTIONS

1. Line a medium baking sheet with parchment paper.
2. Stick the lollipop sticks into the cream of the Oreos.
3. Mix coconut oil into white chocolate and dip Oreos into chocolate until completely coated. Place in refrigerator to harden, 5 to 10 minutes.
4. Using the black icing, draw Jack’s face on the Oreos and let cool slightly. Tie black ribbon in a bow at the bottom of the Oreo and serve.

Ghost S'mores Dip

TOTAL TIME: 0:05

PREP: 0:05

LEVEL: EASY

SERVES: 8-10

INGREDIENTS

• 3-4 packages of ghost Peeps
• 2 c. semi-sweet chocolate chips
• 1/4 c. heavy cream, warmed
• Graham crackers, for serving
• mini chocolate chips

DIRECTIONS

1. Preheat oven to 450°. In the bottom of a square baking dish, spread out chocolate chips and pour cream on top. Cover completely with a single layer of ghost Peeps. Place mini chocolate chips over eyes and mouth. (The already-drawn faces will fade in the oven.)
2. Bake until the chocolate has melted and the ghosts are golden, 8 to 10 minutes.
3. Serve warm with graham crackers for dipping.
   

Hamburger Vegetable Soup

INGREDIENTS:

• 1 lb lean ground beef
• 1 onion , diced
• 2 cloves garlic , minced
• 2 medium potatoes , peeled and diced
• 3 1/2 cups beef broth
• 1 can (28 oz) diced tomatoes with juice
• 1 can condensed tomato soup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon italian seasoning
• 1 bay leaf
• salt and pepper to taste
• 3 cups mixed vegetables , fresh or frozen

DIRECTIONS:

1. Brown onion, ground beef and garlic until no pink remains. Drain any fat.
2. Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
3. Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.
   

Cheese Ball Bites

TOTAL TIME: 1:15

PREP: 0:15

LEVEL: EASY

YIELD: 18

INGREDIENTS

• 12 oz. cream cheese, softened
• 1 c. shredded Cheddar
• 1 tsp. garlic powder
• 1 tsp. paprika
• kosher salt
• Freshly ground black pepper
• 8 slices bacon, cooked and finely chopped
• 1/3 c. finely chopped fresh chives
• 1/3 c. finely chopped pecans
• 18 pretzels sticks

DIRECTIONS

1. Mix together cream cheese, cheddar, garlic powder, and paprika and season with salt and pepper. Form into 18 small balls and refrigerate until firm, 1 hour.
2. In a shallow bowl or on a plate, stir together cooked bacon, chives, and pecans.
3. Roll balls in bacon-chive-pecan mixture and insert a pretzel stick in each ball.
4. Serve. (If not serving right away, loosely cover with plastic wrap and return to fridge. Let sit at room temperature 15 minutes before serving.)
   

Bailey’s Spiked French Toast

An Irish cream soaked French toast with a spiked chocolate sauce

INGREDIENTS

1 Loaf sourdough bread
3 Large eggs, whisked
1/4 C Bailey’s Irish Cream
1 tsp Pure vanilla extract
1 tsp Cinnamon

For The Chocolate Sauce

4 oz Dark chocolate
2 tbsp Heavy whipping cream
1 ½ tsp Bailey’s Irish Cream

For The Whipped Cream

1/2 C Heavy whipping cream
1-2 tbsp Powdered sugar

INSTRUCTIONS

1. Slice bread to desired thickness.
2. Crack eggs in a 9×9” pan. Whisk until light and fluffy. Add Bailey’s, vanilla extract and cinnamon. Whisk thoroughly until mixed.
3. Place bread in the pan and soak each side for at least 10 minutes.
4. Preheat pan on medium-high heat. Lightly spray with cooking spray. Place soaked bread into pan and cook for about 1 minute on each side until slightly brown. Remove bread from pan and set aside until all bread is cooked.
5. While cooking the French toast, prepare the chocolate sauce. In a glass measuring cup, or other microwave-safe bowl, combine 4oz of Dark chocolate with 2 tablespoons of heavy cream. Microwave on high for 45-60 seconds. Remove from microwave and whisk until smooth. Add Bailey’s Irish Cream and whisk into melted chocolate.
6. Serve with homemade whipped cream if desired. Prepare the whipped cream by combining heavy whipping cream and powdered sugar in your mixing bowl. Beat on high speed until stiff peaks form; about 3-4 minutes. Set whipped cream in the fridge until ready.
7. Serve the French toast with chocolate sauce and whipped cream.

https://beyondfrosting.com/2014/03/02/baileys-spiked-french-toast/

Banana Pudding Dream Dessert

9-12 SERVINGS

TOTAL TIME: 20 minutes plus 2 hours chill time

No Bake Banana Pudding Dream Dessert – this easy dessert lasagna recipe is made with BANANA pudding! It’s layered with no bake cheesecake and a Golden Oreo Crust!

INGREDIENTS:

• 25 Golden Oreos, crushed (see note)
• 6 tablespoons butter, melted
• 8 ounces cream cheese, room temperature
• 1/4 cup granulated sugar
• 8 ounces whipped topping, divided
• 1 box (3.4 ounces) instant banana cream pudding mix
• 1 cup milk
• 1-2 bananas

DIRECTIONS:

1. Mix the crushed Golden Oreos and butter. Press into the bottom of an 8×8” or 9×9” square pan. Chill 10 minutes.
2. Beat cream cheese and sugar in a large bowl until smooth. Stir in 1 cup of the whipped topping until combined, then spread over crust in the pan.
3. Add the pudding mix to a large bowl (you can use the same one you used before). Whisk in milk until pudding thickens. Once it has set, spread it over the cream cheese layer.
4. Top with remaining whipped topping and some additional crushed Oreos for decoration.
5. Optional: add 1-2 sliced bananas in between the cream cheese and pudding layer.
6. Chill at least 2 hours before slicing and serving.

NOTES:

If you don’t have Golden Oreos you can use any sandwich cookie with the same ingredients, or use Nilla Wafers or graham crackers with 5 tablespoons of butter instead of 6.

French Onion Chicken

4.7 from 6 reviews

French Onion Chicken

 

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Saucy one pan French onion chicken with juicy pan-seared chicken smothered in caramelized onion gravy and three kinds of melty Italian cheese. This 30 minute meal will be a staple in your house!

Author: Tiffany

Recipe type: Main Dish

Cuisine: American

Serves: 4

Ingredients

• 2 medium yellow onions, thinly sliced into rings
• 3 tablespoons butter
• 1 cup plus 3 tablespoons beef broth, divided
• 4 boneless skinless chicken breasts, pounded to even thickness
• 1 tablespoon oil
• salt and pepper, to taste
• 1 teaspoon Italian blend herbs/Italian seasoning (OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano)
• 2 tablespoons flour
• 4 slices provolone cheese
• 4 slices swiss cheese
• ¾ cup shredded parmesan cheese
• fresh thyme or parsley and cracked black pepper for topping (optional)

Instructions

1. Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
2. While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
3. Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
4. Top chicken with one slice of provolone each, then one slice of swiss, then ¼ of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
5. Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.

Notes

If you do not have an oven-safe skillet, you can use whatever pan you do have for the stove portion of the recipe, then transfer everything to a casserole dish or similar baking pan for the baking portion of the recipe.

Cheesy Egg Crescent Casserole

Cheesy Egg Crescent Roll Casserole.

 

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Corey: Corey Valley

Serves: 6-8

INGREDIENTS

• 8 slices cooked bacon, chopped
• 2 tubes Crescent Rolls
• 5 large eggs
• 1 cup milk
• ½ cup heavy cream
• kosher salt
• Freshly ground black pepper
• 2 cup shredded Cheddar


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INSTRUCTIONS

1. Preheat oven to 375°. Grease a 9"-x-13" baking dish with cooking spray or butter.
2. Roll crescent rolls according to package instructions and place side-by-side in the baking dish.
3. Whisk together eggs, milk, cream, and season with salt and pepper. Fold in bacon and cheese, then pour mixture over crescent rolls. Bake until the rolls are golden and the egg mixture is set, 23 to 25 minutes.
4. Serve warm.