Old-Fashioned Macaroni and Cheese Recipe

This creamy dish is loved and desired by children and adults alike and can be prepared in just one hour and in three easy to follow steps. With so much lightness, taste and cheesy cheese, can we offer a better Thanksgiving side dish?

Ingredients:

• 250 grams of white cheddar cheese, cut into small cubes.
• A pack of elbow noodles, small size.
• Four cups of milk.
• Half a cup of flour.
• A tablespoon of mustard.
• ¼ teaspoon of black pepper.
• Half a teaspoon of salt.

Directions

1. Mix the milk and flour in a saucepan until the mixture melts, then heat the pot over medium heat and keep stirring for a quarter of an hour until the mixture becomes thick, then remove it from the heat. Add mustard, pepper, salt, and diced cheese, and stir until the ingredients are combined. Boil the pasta according to the instructions on the package, and filter it. Put the pasta in an oven dish, then distribute the milk and cheese mixture over it, put it for 10 minutes in the oven, then serve it hot.

Enjoy!!

Chili Cheese Dog Bake

I made twice as much because my family usually eats twice as much as we should, but I had to bake it much longer than expected because the pizza dough was still doughy. But when it was baked, it tasted delicious! I love this dish.

Ingredients

• 1 can (14 to 15 oz.) chili, heated
• 1 can Pillsbury™ refrigerated classic pizza crust
• 4 sticks of cheddar cheese
• 4 all-beef hot dogs
• 1 tablespoon butter
• 1/4 teaspoon garlic powder
• 1/4 teaspoon parsley flakes

Instructions

1. Heat the oven to 375°F. Spray a 9-square-inch or 11×7-inch (2 quarts) glass baking dish with cooking spray. Pour hot pepper into dish; spread evenly.
2. Roll out dough; cut into 4 strips. Cut 1 cheese stick in half lengthwise; place 1 half on each side of a hot dog. Wrap pizza dough strip around cheese and hot dog, overlapping slightly in center. Repeat with remaining dough strips, cheese sticks, and hot dogs. Place wrapped hot dogs on top of chili. (The chili should be hot.)
3. Bake for 15 to 20 minutes or until lightly browned.
4. Meanwhile, in a small microwave-safe cup, melt butter on high power. Stir in the garlic powder and parsley.
5. Remove the baking dish from the oven. Brush the top of each cheese sausage with the butter mixture. Serve immediately.

Enjoy!!

Bread has always been one of my favorite foods. Not the hohum loaves you’ll find at most grocery stores, but the soulful, artisan varieties made with love in bakeries and home kitchens.

If I had the time, I would bake bread every single day. Time is something I’ll never have enough of and bread is probably something I shouldn’t be eating every day anyhow 😉

But when you need bread, you need bread. On some occasions there aren’t hours to spare.

Cheddar Cheese Quick Bread

A garlicky cheddar quick bread ready in about an hour from start to finish. Easy, cheesy, foolproof - delicious!

Ingredients:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon of sugar
• 1 1/2 teaspoon garlic powder
• 1/2 teaspoon of salt
• 1 1/2 cup grated cheddar cheese
• 1 cup milk
• 1 large egg
• 2 tablespoons of butter

Instructions:

1. Preheat oven 350° Grease/spray pan.
2. In a large bowl, combine the flour, baking powder, sugar, garlic powder and salt. Stir in grated cheese. Put aside.
3. In another bowl, whisk together the milk, egg and butter.
4. Adding liquid ingredients to bowl of dried ingredients. Stirring to just combined. Do not overmix.
5. Spoon/pour into loaf pan.
6. Bake for 45-50 minutes. The top should be golden.
7. Cool on a wire rack. Removing bread to pan, slice & serve.

Enjoy!!

Cream Cheese Chicken Enchiladas

HOW TO MAKE CREAM CHEESE CHICKEN ENCHILADAS?

The finest, most fluffy chicken enchiladas ever are these Cream Cheese Chicken Enchiladas, seriously. The cheesy salsa of a white enchilada is to die for! Come and try this simple chicken enchilada recipe if you’re curious about how to make enchiladas!

CREAM CHEESE CHICKEN ENCHILADAS

These Cream Cheese Chicken Enchiladas, Perfect for Sunday dinner and sure to be a new family favorite! Use rotisserie chicken to save time in the kitchen!

Ingredients :

• 10 8“ tortillas made with flour.
• 1 medium Pkg. Of cream cheese, let it soften at room temperature.
• 2 small cans.Of .4 oz.Of green chiles
• 3 C.Of cooked chicken, shred it before using.
• 2 C.Of Mexican MIX cheese, grated.
• 2 C. For chicken broth, I used the low sodium version.
• 4 T.Of unsalted butter.
• 3 T.Of all-purpose flour.
• 1 small lime juice.
• 1 t.Of cumin.
• 1/2 t.Of chili powder.
• 1/2 t.Of Kosher salt.
• 1/2 t.Of freshly ground pepper.
• For garnish: Fresh cilantro.

DIRECTIONS :

1. I gently greased a 9.13-inch baking dish with non-stick spray, and I preheated my oven to 350 degrees Fahrenheit.
2. In a mixing bowl, I whisked together half of the cream cheese, shredded chicken, 1 cup. Of cheese, lime juice, cumin, and chili powder, and I seasoned with salt and pepper.
3. Then, I took a tortilla and filled the chicken mixture with 3 tablespoons, then I put the seam side down in the baking dish. For the leftover tortillas and filling, I repeated the same step.
4. I melted the butter over medium-high heat in a medium saucepan, then I whisked in the flour and cook until browned, around 2 to 3 minutes.
5. Then I made sure to season with salt and pepper, then I steadily whisked in the green chiles and chicken broth. I stirred in the remaining 1/2 cream cheese afterward and I cooked until thickened, around 7 mins.
6. I removed it from the heat immediately and I added the green chili sauce over the enchiladas.
7. And I topped it up with the remaining cheese.
8. When done, I put the baking dish in the oven and bake for about 25 minutes, until the cheese and filling are melted and bubbly.
9. I broiled for about 5 minutes until lightly browned.
10. I took It off from the oven and enable it to rest for 15 to 20 minutes.
11. For garnish, I used fresh cilantro.

ENJOY IT!!

EASY CHEESE BISCUITS

Hey, I’m back with these Easy Cheese Biscuits. Where have I been? First, I had family in town and life comes first. Then. I had a camera crew come to my house to film six recipes.

Do you know how much prep it takes to film six recipes? I had to have two to three batches of the recipe already done the night before. Basically, I’ve been cooking all day every day.

And then my kitchen had to look like no one ever eats in it. With five kids, that’s impossible. Usually our counter is packed with cans of protein powder, pre-workout, post-workout, nightime shake, amino acids, etc.

Not to mention just to keep my family functioning we have enough bananas, apples, and oranges for a small country and two loaves of bread for school lunches at all time. We are a full on child raising company.

Easy Cheese Biscuits

These Easy Cheese Biscuits are the perfect recipe when you need a quick way to add a special homemade touch to any meal. Perfect with soup, chili, stew and more!

•  Prep Time : 20 minutes
•  Cook Time : 15 minutes
•  Total Time : 35 minutes

Ingredients

• 3 cups all-purpose flour
• 2 tablespoons baking powder
• ¾ teaspoon kosher salt
• 12 tablespoons (1 ½ sticks) salted butter, frozen
• 1 ¼ cups buttermilk
• 1 cup (4 ounces) grated sharp cheddar cheese
• For brushing: 2 tablespoons melted butter

Instructions

1. Preheat oven to 425°F. Line two baking sheets with parchment and silicone mats. Set aside.
2. In a large bowl, sift together flour, baking powder and salt.
3. Grate the frozen butter into the flour. Stir with a wooden spoon so that the butter is coated in flour and dispersed throughout the mixture. (Tip – if you don’t want to grate the butter, you can just cut in diced, chilled butter with a pastry cutter until the butter is the size of small peas and the mixture resembles coarse meal).
4. Gradually add the buttermilk to the flour mixture; stir or knead just until a soft dough comes together. Fold in the grated cheese.
5. Scoop about ¼-cup to ⅓ cup of dough and drop onto the prepared baking sheets. I use an ice cream scoop for this step, which keeps the biscuits the same shape and size.
6. If the dough becomes warm while you mix and scoop (or if your kitchen is warm), pop the trays of biscuit dough back in the refrigerator or freezer for about 5-10 minutes to chill before baking. You want the dough as cold as possible when it goes into the oven so that the biscuits rise high and don't spread too much.
7. Bake for about 15 minutes, or until golden brown on top. Brush the tops of the biscuits with melted butter as soon as they come out of the oven. Serve warm.

Enjoy!!

Living proof, breathtaking broccoli recipes do not must be boring…. Baked broccoli cheese balls are a delicious meat-loose meal or brilliant bite to serve at gatherings. Make it with clean or frozen broccoli, and watch even the pickiest of eaters make amusing of them!

Crispy on the outside with a Panko crumb coating and totally cheesy on the inside with 3 kinds of cheese. The little bits of fresh broccoli are totally coated in gooey, melted cheese.

I add 1/2 teaspoon red pepper flakes to give them some spice. You can reduce it to 1/4 teaspoon if you like.

You’ll need to go ahead and make the Broccoli Cheese Ball mix a little ahead of time and then shape them into balls. You want to refrigerate them at this point for at least 30 minutes so they hold their shape better.

BROCCOLI CHEESE BALLS

Broccoli Cheese Balls are crispy on the outside with 3 kinds of gooey melted cheese and fresh broccoli on the inside. Make a great appetizer!

INGREDIENTS

• 1 1/2 heaping cups fresh broccoli florets
• 1 cup shredded Colby cheese
• 1 cup shredded cheddar cheese
• 4 ounces Velveeta, cut into small chunks
• 1/2 teaspoon crushed red pepper flakes
• 2 1/4 cups Panko crumbs, divided
• 1 egg, lightly beaten
• 1/2 cup all-purpose flour
• 2 eggs, lightly beaten
• Vegetable or Canola oil

INSTRUCTIONS

1. Steam broccoli until slightly softened. Let cool.
2. Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.
3. Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.
4. Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.
5. Place balls on a plate and refrigerate for at least 30 minutes.
6. Place flour in a bowl.
7. Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.
8. Place remaining 2 cups Panko crumbs in a third bowl.
9. Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.
10. Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.
11. Fry about 4 balls at a time cooking until golden brown on all sides.
12. Drain on a paper towel-lined plate.

ENJOY!!

HONEY GLAZE SWEET & SPICY FRIED CHICKEN AND BUTTERMILK MAC & CHEESE

Honey Glaze Sweet

Ingredients :

• ¼ cup honey
• 2 tablespoons soy sauce
• ⅛ teaspoon red pepper flakes
• 1 ½ tablespoon olive oil

Instructions :

1. Whisk honey, soy sauce, and red pepper flakes in a bowl.
2. Heat olive oil in a skillet over medium heat;. Pour honey mixture into skillet and continue to cook until the sauce is
3. thickened, about 5 minutes more.

Spicy fried chicken

Spicy fried chicken that is tender and moist in the inside. This is simply delicious.

INGREDIENTS :

• 1 (1.35kg) whole chicken, cut into pieces
• salt and ground black pepper to taste
• 1-liter buttermilk
• 2 tablespoons hot pepper sauce
• 1 teaspoon cayenne pepper
• 375g plain flour
• 1 tablespoon cayenne pepper
• 2 teaspoons garlic granules
• 1 teaspoon paprika
• salt and ground black pepper to taste
• 1-liter vegetable oil for deep frying

DIRECTION :

1. Sprinkle the chicken pieces with salt and pepper and place them during a deep-sided baking dish.
2. Whisk together the buttermilk, hot Poivrade, and 1 teaspoon of cayenne pepper during a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and canopy the dish with cling film. Refrigerate for about 2 hours to marinate.
3. Remove the chicken pieces from the buttermilk mixture and shake off excess. Discard the remaining buttermilk mixture.
4. Place the flour, 1 tablespoon of cayenne pepper, garlic granules, paprika, and salt and pepper to taste during a large plastic resealable bag; shake well to mix. Place 2 or 3 pieces of chicken at a time into the bag and shake well to coat the chicken pieces with seasoned flour.
5. Heat oil during a deep fat fryer or large saucepan to 180 degrees C. Gently place chicken pieces into the recent oil and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to fifteen minutes (thighs and drumsticks). Drain the fried chicken on kitchen towels.

Enjoy!!

Broccoli Cheese Balls

Broccoli Cheese Balls

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

I love those recipes that we all grew up with, they are just too good to miss out on.

 

INGREDIENTS

• 1 1/2 heaping cups fresh broccoli florets

• 1 cup shredded Colby cheese

• 1 cup shredded cheddar cheese

• 4 ounces Velveeta, cut into small chunks

• 1/2 teaspoon crushed red pepper flakes

• 2 1/4 cups Panko crumbs, divided

• 1 egg, lightly beaten

• 1/2 cup all-purpose flour

• 2 eggs, lightly beaten

• Vegetable or Canola oil

INSTRUCTIONS

1. Steam broccoli until slightly softened. Let cool.
2. Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.
3. Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.
4. Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.
5. Place balls on a plate and refrigerate for at least 30 minutes.
6. Place flour in a bowl.
7. Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.
8. Place remaining 2 cups Panko crumbs in a third bowl.
9. Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.
10. Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.
11. Fry about 4 balls at a time cooking until golden brown on all sides.
12. Drain on a paper towel-lined plate

Enjoy!!

Pumpkin Roll Recipe With Cream Cheese Filling

 This classic pumpkin roll recipe is made with a delicious pumpkin cake and heavenly cream cheese filling ... and it's super easy to make. Watch the video below for a visual of how to assemble your own pumpkin roll!

Happy fall everyone! In honor of the calendar that officially turns into the new season this week, I thought I'd climb my favorite fall dessert recipe to the top of the blog again.

Yep, I'm talking about a good, old-fashioned, delicious classic pumpkin roll. ♡

I've had a tradition of making pumpkin rolls every fall for at least a decade now, and I always look forward to the relaxing, relaxing, and delicious fall vibe they bring. But I have to say that this year, during the first September we live abroad, this little tradition has been particularly nostalgic and comforting.

Although it now requires a special trip across town to one store in Barcelona that sells canned pumpkin puree, plus an extra trip to a different store to buy brick from "Philadelphia" (the name for cream cheese here in Spain, so cute), and some big messing around in the oven. Little Spaniard - The rhythms, feelings, smells and flavors of this ritual sound as familiar as ever. And the second time I cut a lovely round of a perfectly paired pumpkin cake filled with cream cheese filling, it tastes just as delicious as ever and feels the world wonderfully magical and comfortably small for a moment. Feel like a fall.

Anyway, if you also have a craving this season for a classic pumpkin roll, this recipe has been a favorite for years. But has been updated with the method of wrapping the cake in parchment paper, which I found to be simpler and more reliable than the classic towel method. If this is your first time making a pumpkin wrap, fear not - it's a lot easier than it might seem.

Let's make a pumpkin wrap !!

Pumpkin Roll Recipe With Cream Cheese Filling

Easy Pumpkin Roll Recipe With Cream Cheese Filling perfect for any time of year.

• PREP TIME 20 minutes
• COOK TIME 15 minutes
• REFRIDGERATE TIME 1 hour
• TOTAL TIME 1 hour 35 minutes

Ingredients

For the cake:

• 3/4 cup all-purpose flour, sifted
• 1 tsp. baking powder
• 1 tbsp. pumpkin pie spice
• 1/4 tsp. kosher salt
• 3 eggs, lightly beaten
• 1 1/2 tsp. vanilla extract
• 1 cup sugar
• 2/3 cup canned pumpkin

For the filling:

• 8 oz Cream cheese, softened, full fat
• 1 cup Powder Sugar
• 6 tbsp. salted butter, softened
• 1 tsp. vanilla extract

Instructions

1. Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper. Set aside.
2. In a medium bowl, combine flour, baking powder, pumpkin pie spice, and salt and whisk.
3. In a large bowl, combine sugar, eggs, vanilla extract, and pumpkin puree and whisk until smooth.
4. Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter.
5. Pour batter into pan and bake for 15 minutes.
6. Turn cake out onto a work surface and slowly (and carefully) roll the cake into a log.
7. Place on a cooling rack and let cool completely.
8. To prepare the filling combine all ingredients in the bowl of a stand mixer and beat until light and fluffy.
9. Unroll cake and gently spread cream cheese mixture onto it.
10. Roll the cake up again carefully, and wrap tightly in plastic wrap.
11. Allow cake to chill in the fridge for 1 hour.
12. Remove plastic wrap and dust cake with powdered sugar. Slice and serve.

Enjoy!!

Cheesy Shrimp Tortellini Alfredo Skillet

 

Cheesy Shrimp Tortellini Alfredo Skillet

Cheesy Skillet Shrimp & Tortellini made with jumbo shrimp combined with cheese tortellini in a cheesy tomato basil Alfredo sauce.

Looking for an amazing cheese tortellini recipe? Wait until you try this Cheesy Shrimp Tortellini Alfredo Skillet. Delicious and cheese, this seafood pasta recipe is the perfect combination.

INGREDIENTS

• 1 lb. Cheese Tortellini

• 1 lb. Jumbo Shrimp, cleaned and deveined

• 2 tbsp. Butter

• 1 Plum Tomato, diced

• 1 tbsp. Fresh Basil, chopped

• 2 Cloves Garlic, minced

• 2 tsp. Prepared Horseradish

• 1 tbsp. All Purpose Flour

• 1/2 c. Heavy Cream

• 1/4 c. Grated Pecorino Romano Cheese

• Kosher Salt, to taste

• Fresh Ground Black Pepper, to taste

• Cheesy Shrimp Tortellini Alfredo Skillet

INSTRUCTIONS

1. Cook the tortellini according to package directions; drain.
2. Add the butter to a large skillet and cook the shrimp until almost cooked through; approximately 2-3 minutes.
3. Add the tomato, basil, garlic and horseradish and cook for another 1-2 minutes until the shrimp is cooked through and is white/pink and not clear.
4. Stir in the flour; then add the heavy cream and cheese. Mix well; then add the cooked tortellini and stir until all coated. Sprinkle with extra cheese and chopped basil for garnish.

Enjoy!!

Cheesy Ground Beef Quesadillas

 

Cheesy Ground Beef Quesadillas

These ground beef quesadillas are jam packed with flavourful beef and lots of cheese. They’re super easy to make and disappear fast!

Looking for super cheesy ground beef quesadillas? You’ve come to the right place! Well seasoned ground beef, lots of ooey gooey cheese and a crispy golden brown exterior make these quesadillas simply irresistible! They’re sure to become a favourite in your home as they are in ours.

Hi friends! If you’re looking for an easy quesadilla recipe, you’ve come to the right place!

If you know me, you know that I’m a huge fan of quesadillas. One of the reasons is, like grilled cheese sandwiches, quesadillas are a method of getting more cheese into my pie hole, LOL.

INGREDIENTS

• ½ tablespoon olive oil
• 1 pound ground beef (I use ‘extra lean’)
• 1 teaspoon chili powder
• 1 teaspoon chipotle chili powder
• ½ teaspoon oregano
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper powder (or to taste, optional)
• 1 tablespoon tomato paste
• 2 tablespoon unsalted beef stock/broth
• 12 ounces shredded cheese blend (about 3 cups (or combination of cheddar, Monterey jack and pizza mozzarella))
• 6 flour tortillas (mine were about 7 to 8 inches in diameter)
• Cooking spray or oil (to grease pan)

INSTRUCTIONS

1. Preheat oven to 200 degree Fahrenheit (to keep quesadillas warm while cooking batches).
2. Heat olive oil in a pan (I used non-stick pan) over medium heat.
3. Once oil is hot, add ground beef, chili powder, chipotle powder, oregano, cumin, garlic powder, onion powder, salt, pepper and cayenne pepper powder (if using). Heat until cooked through, breaking into crumbles with a wooden spoon, about 8 to 10 minutes or so. Stir in tomato paste and stock/broth and cook 1 to 2 minutes more.
4. Remove beef from pan into a bowl. If there is any excess grease drain/remove.
5. Distribute about 8 ounces (or 2 cups) of cheese among all tortillas (on one side of them).
6. Note: Reserve the remaining 4 ounces (or 1 cup of cheese).
7. Also, if your tortillas are smaller or larger than the size I used, the quantity you yield may vary.
8. Distribute ground beef on top of cheese. Then, sprinkle remaining 1 cup (or 4 ounces) of cheese on top of ground beef. Fold tortilla over so you have a half moon shape.
9. Working in batches (about 2 quesadillas per batch), spray cooking spray into pan and cook quesadillas (over medium-low heat) for about 2 minutes per side until golden brown and cheese is melted (carefully turning and watching to ensure they don’t burn). While continuing batches, place cooked quesadillas on a baking sheet in preheated oven to keep warm.
10. Cut each half moon (quesadilla) in half. Serve with salsa, guacamole and/or sour cream. Enjoy!
11. Note: If you have any leftovers, properly store in an airtight container in the refrigerator and use within 2 to 4 days, reheating when ready to enjoy.

Philly steak cheese fries

 A savory steak, pepper, & onion mixture coated in a creamy, cheesy sauce all resting on a mound of crispy crinkle-cut fries. Philly Cheesesteak Fries can be shared with friends at your Super Bowl gathering or, if you’re like me, you just make them for dinner.

Ingredients

CHEESE SAUCE

• 1 tablespoon butter
• 1 tablespoon flour
• 2 cups milk, warmed
• 8 ounces white american cheese, cubed
• 1/4 cup parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper (white or black)

CHEESESTEAK FRIES

• 1 bag frozen crinkle-cut fries
• 1 pound ribeye steak (see note)
• 2 tablespoons oil, divided
• 1 medium green bell pepper, sliced 1/8″ thick
• 1 medium onion, sliced 1/8″ thick
• 1 recipe Cheese Sauce

Instructions

Place steak in freezer for about 45 minutes. Once firm, slice into thin 1/8″ strips, the thinner the better, really. Coat in 1 tablespoon oil and set aside.

Cook fries per package instructions; keep warm.

CHEESE SAUCE

Melt butter in medium saucepan.

Once bubbling has subsided add flour and cook for 1-2 minutes until light brown.

Slowly add warm milk to butter-flour mixture, stirring constantly. Cook 4-5 minutes until thickened.

Remove from heat and slowly mix in cubed cheese until melted.

Cover and cook on the lowest heat possible until it fully incorporates, stirring periodically. Keep warm.

MEAT, PEPPER, & ONION MIXTURE

Preheat large saute pan over high heat.

Add meat to pan and cook, over high heat, until no longer red.

Remove from pan and set aside.

Return pan to heat, add additional oil (if necessary), and add the peppers and onions.

Cook, stirring often, until peppers are softened and onions are browned.

Return meat to pan, stirring into the pepper and onion mixture.

Cook until meat, peppers, & onions are caramelized. Remove from heat.

ASSEMBLING THE FRIES

Place cooked fries on a platter or sheet pan (see note).

Scoop meat mixture over fries.

Pour half of cheese sauce over fries and meat.

Serve remaining sauce on the side.

Notes

Since the meat and vegetables are cooked over high heat, I recommend having everything prepped and ready to go before you heat your saute pan. This will reduce the chances of accidentally overcooking any of the components.

I prefer ribeye steak, but you could substitute sirloin, top round, or even ground beef for the ribeye.

I cook the fries on a parchment paper-lined sheet pan and serve the whole thing directly from the pan.

Enjoy!!

 

Best Strawberry Pie Recipe

 Once we’d get the berries home mom would get them all washed up and start preparing them for preservation. Mom would make jam, strawberry pie filling, and compote. She would then can them in Mason jars in here huge stockpot on the stove. Good times!

The recipe on the next page uses fresh strawberries and…get this..strawberry daquiri mix! The daquiri mix gives the pie a fun and fresh kick of flavor. You’ll see once you make this pie. Oh, and this recipe is insanely easy to follow so there’s that. too 🙂Enjoy!

Yield: 8

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

9 inch pie crust ( you can use my recipe for Homemade All Butter Pie Crust or you can use refrigerated pie crust and cook the pie crust following the directions on the box).

4-6 cups fresh strawberries, quartered and hulled

1 cup water

1 cup sugar

1 3oz. box of Strawberry Jell-O

3 tablespoons of cornstarch

Instructions

Bake pie crust in 9 inch deep pie dish and set aside to cool.

Put the water, sugar and cornstarch in a saucepan and bring to a boil.

Whisk constantly until it become thick. For about 3 minutes.

Then whisk in the Jell-O and cook for a minute longer.

Remove from the heat and let cool for about 15min

As the glaze cools, place strawberries straight into the pie crust.

Pour the glaze over the strawberries.

Refrigerate until set.

You can decorate with whipped cream before serving.

ENJOY!!

 

Mini Cherry Cheese Danishes

Ingredients:

1 roll Pillsbury Crescent Rolls

flour, just for dusting

Filling

4 ounces soft cream cheese
⅓ cup sugar
splash vanilla
1 can cherry pie filling

Glaze

⅓ cup powdered sugar
2 tsp. milk

Instructions:

Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice/bake cookies. Make 10 slices.

Lay each slice on a parchment lined cookie sheet.

Use a measuring cup to flatten each roll out and build a small wall around the edge.

Use a drop of flour to prevent sticking and press with your fingertips, too.

Filling :

Electric mix cream cheese, sugar and vanilla until smooth.

Dollop a small amount into each "danish."

Add a teaspoonful of cherries.

Bake at 350 for 18-20 minutes.

Let cool and add a drizzle of glaze.

Glaze :

Combine milk and sugar and drizzle on danishes. Can use a pastry bag, if desired.

Rice, Broccoli, & Cheese Casserole

 

This Broccoli Rice Casserole recipe is made from scratch with no condensed soup! Fresh broccoli cooked until tender crisp and fluffy rice come together in a creamy cheesy homemade sauce to create a family favorite side dish!

This cheesy broccoli rice casserole is great served alongside our Crispy Baked Chicken with a tossed salad for the perfect easy meal!

If you’re looking for a side dish your whole family is going to love, this broccoli rice casserole is the answer! I’ve combined my favorite velvety cheese sauce with a combination of broccoli & rice and baked it until bubbly. The result is a side (or a quick meatless meal that my whole family loves)!

How Do You Make Broccoli Rice Casserole

Don’t let the homemade sauce scare you away from giving this recipe a try, this from scratch cheese sauce tastes amazing (much better than just adding in a can of soup)!

1. The sauce for this recipe starts with a roux (which is just butter and flour cooked and milk added). Let the butter and flour cook for a few minutes before adding milk for the best flavor.
2. Slowly stir in milk a bit at a time while whisking and cook until thick and bubbly. Add cheeses and stir until melted and creamy.
3. Toss cheese sauce with broccoli and rice and bake in a casserole dish.

Ingredients

• 6 cups fresh broccoli cut into bite sized pieces
• 2 cups cooked white rice
• SAUCE
• 3 tablespoons butter
• 3/4 cup onion diced (about 1 small)
• 3 tablespoons flour
• 2 cups milk
• 1/4 teaspoon each garlic & black pepper
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon paprika
• salt to taste
• 3 tablespoons cream cheese
• 2 cups shredded cheddar cheese divided

Instructions

1. Preheat oven to 350 degrees F.
2. Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
3. Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1 1/2 cups cheddar cheese. Stir until melted.
4. Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
5. Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.