These bars are simply delicious! I make them every year for my birthday using cherry pie filling. They’re a real crowd-pleaser that’s easy to make and serve!”
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Ingredients
- 3 tablespoons unsalted butter divided
- 16 ounces large shrimp peeled, deveined, and tails removed
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup milk
- 8 ounces fettuccine noodles dry
- 1 cup parmesan cheese grated
- 1/2 cup heavy cream
- 1/4 teaspoon pepper
- pinch nutmeg
- parsley as a garnish
How To Make One Pan Shrimp Fettuccine Alfredo
In a sauté pan over medium heat, add two tablespoons of butter. Once hot, add shrimp and cook for 1-2 minutes each side, or until opaque. Transfer to a plate or bowl and cover to keep warm.
Add remaining butter and minced garlic to pan. Cook for 30 seconds, making sure not to burn (garlic will cook quickly).
Add chicken broth, milk, and fettuccine noodles. Stir noodles to separate. Once liquid comes to a boil, cover, reduce heat to low, and simmer for about 11 minutes (or until al dente according to your pasta’s package directions).
Stir once halfway through to separate noodles.Remove lid. Most of liquid should be absorbed.
Add heavy cream, parmesan cheese, pepper, and nutmeg. Stir until cheese is melted. Add shrimp and stir to combone. Remove pan from heat allow to set for 5 minutes to allow for sauce to thicken.
Garnish with parsley before serving.
Ingredients
Instructions
Ingredients:
Meatballs
2 tablespoon olive oil divided
¼ red onion diced
3 garlic cloves finely chopped
1 pound ground beef
1 pound ground pork
1 pound ground veal
½ cup freshly grated Parmesan
Small bunch of parsley leaves chopped
2-3 Sprigs of fresh oregano leaves chopped
1 egg whisked
½-3/4 cup fresh breadcrumbs (can sub panko)
½ cup whole milk
½ teaspoon Kosher salt
Sunday Gravy (Marinara Sauce with Meat)
4 Italian sausage links
1-2 tablespoons Olive oil for drizzling
½ red onion diced
2-3 cloves garlic finely chopped
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 tablespoon tomato paste
1 cup red wine
2 28 ounce cans crushed San Marzano tomatoes
Salt and pepper to taste
1 chunk Parmigiano Rind
Pasta
1 pound spaghetti or linguini
Fresh basil leaves
Parmigiano Reggiano freshly grated
Instructions:
Meatballs
Drizzle 1 tablespoon of olive oil in a sauté pan and place over medium heat. Add chopped onion and sauté until lightly caramelized, about 5 minutes. Add garlic and sauté for another minute.
Remove mixture from heat and cool to room temperature for a few minutes.
In a large bowl, add the ground meats, egg, herbs, breadcrumbs, milk, salt and pepper and the onion mixture. Mix everything very well but don’t over mix.
Form the mixture into into balls, about the size of your palm. You can line the meatballs on a parchment lined baking sheet before cooking.
Sunday Gravy (Marinara Sauce with Meat)
Heat a large pot or dutch oven over medium-high heat and drizzle with the other tablespoon of olive oil. Add sausage links and sear on both sides until browned and set aside.
In batches, sear meatballs on all sides until browned and set aside. It’s OK if they’re not cooked all the way through, the meatballs will finish cooking in the sauce.
In the same pot with the drippings, sauté the chopped onion until caramelized. About 3-5 minutes.
Add garlic, red pepper flakes and herbs and sauté for another two minutes. Stir in tomato paste.
Add wine and de-glaze the bottom of pan, scraping off the bottom bits (this is all flavor) and allow to reduce slightly. Pour in crushed tomatoes and give everything a good stir. Add salt and pepper to taste.
Add the sausage and meatballs and any reserved juices back into the sauce along with the Parmigiano rind.
Bring sauce to a simmer and cove the pot halfway and cook sauce for at least 3 hours, giving the sauce a stir every so often.
When done, toss a few ladles of tomato sauce with cooked pasta and serve with meatballs and sausage. Garnish with fresh basil and grated Parmigiano.
Caramel Apple Cinnamon Roll Lasagna is fun and delicious combo of classic caramel apple pie and yummy cinnamon rolls. This awesome fall treat (just like this amazing Apple Crumb Cake) is delicious dessert, but it is great idea for easy breakfast casserole, too.
Ingredients
- 2 cans cinnamon rolls
- 4 large apples- peeled and diced (Granny Smith or Golden Delicious)
- ½ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch
- ¼ –1/3 cup caramel sauce (or salted caramel sauce if you prefer)
How To Make Caramel Apple Cinnamon Roll Lasagna
- Preheat the oven to 375 F and spray glass or ceramic 8 x 8 x 2 inch dish with nonstick spray( I used 7 x 9 x 2 inch ceramic dish).
- In a bowl stir together diced apples, sugar, corn starch, cinnamon and nutmeg to coat evenly.
- Cut cinnamon rolls in ¼ inch slices and then roll it out on floured work surface until thin. Dust it with flour because they are too sticky and they will fall apart when rolling out. You can dust your hands with flour and press it to thin it out if you find that easier.
- Arrange first layer of flattened cinnamon rolls at the bottom and sides of a dish. Press them with your hands to seal them well.
- Spread half of apples from the filling and drizzle 2-3 tablespoons of caramel sauce on top. Cover with another layer of flattened cinnamon rolls.
- Spread remaining apples and drizzle again with caramel sauce. Cover with remaining flattened cinnamon rolls.
- Cover with aluminum foil and bake 30 minutes. Then remove the foil and bake another 10-15 minutes until the top are golden brown.
- Cool at least 30 minutes, drizzle with icing(that came with cinnamon rolls) slice and serve.
This is a great recipe for the Crockpot and one that my family still compliments. I know I have burned them out on certain dishes in the past, which I have worked hard to change, but this recipe is not one for the burn out pile.
INGREDIENTS:
3 Lbs Red Potatoes – quartered
6 (3/4 inch) Boneless Pork Chops (or bone-in if available)
1/2 Cup Olive Oil
2 Tablespoons Dry Ranch Seasoning
2 teaspoons Apple Cider Vinegar
2 Tablespoons Butter – cubed
How To Make Crockpot Ranch Pork Chops and Potatoes:
Sear pork chops in oiled skillet over medium/high heat. (optional)
Mix oil, ranch and apple cider vinegar.
Place potatoes and pork chops into slow cooker. Pour ranch mixture over the top and toss to coat potatoes and chops evenly.
Top with butter cubes.
Cooking on high heat for approximately 3 hours. On low, 5-6 hours. Salt/Pepper to taste.
Ingredients
- 6 cups powdered sugar, plus more if needed
- 1/2 cup russet potato, mashed and cooled (about 1 large potato)
- 1/3 cup creamy peanut butter
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
How To Make Old Fashioned Potato Candy
- In a large bowl, beat mashed potato, milk, vanilla, and salt with an electric mixer on medium speed for 2 minutes.
- Mix in powdered sugar, 1 cup at a time, until a dough has formed. Once you’ve added in 6 cups, if you need more, add in 1 tablespoon increments. Dough should be thick, slightly thicker than cookie dough.
- Form dough into a ball and dust with powdered sugar. On a sheet of wax or parchment paper, roll dough into 1/8-inch thick rectangle. Trim to 10×12-inches.
- Generously sprinkle powdered sugar over top of dough and place another piece of parchment paper over it. Invert the rectangle of dough and discard the paper that is now on top (the one you used to roll out the dough).
- Spread peanut butter evenly over dough. Roll dough tightly long-side to long-side using parchment paper to guide it, jelly-roll style. Wrap in parchment and freeze for 1 hour. Cut into 1/4-inch thick slices and serve. Enjoy! Leftover candy should be stored in an airtight container in the refrigerator.
Ingredients
1 pound dried pinto beans
2 pounds ground beef
1 medium onion, chopped
3 celery ribs, chopped
3 tablespoons all-purpose flour
4 cups water
2 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon sugar
1 can (28 ounces) crushed tomatoes
2 teaspoons cider vinegar
1-1/2 teaspoons salt
Chili Cheese Quesadillas
2 cans (4 ounces each) chopped green chiles
12 flour tortillas (6 inches)
3 cups shredded cheddar cheese
3 teaspoons canola oil
Optional: Corn off the cob, chopped red onion, sliced jalapeno pepper and sour cream
Instructions:
Step 1:
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in.
Bring to a boil; boil for 2 minutes.
Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discarding liquid.
Step 2:
In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain.
Stir in flour until blended.
Gradually stir in water.
Add the beans, chili powder, cumin and sugar.
Bring to a boil.
Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally.
Step 3:
Meanwhile, for quesadillas, spread about 1 tablespoon of chiles on half of each tortilla.
Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed.
Cut each in half and serve with chili.
Top with desired toppings.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Ingredients:
- 1 pound ground beef
- 4 large potatoes, thinly sliced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions:
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prepare for the ultimate comfort feast.
- Cook Ground Beef: In a skillet over medium heat, cook the ground beef until browned and crumbly, about 5-7 minutes. Drain any excess grease and season the meat with salt and pepper, laying the foundation for a flavor-packed casserole.
- Layer Potatoes: Arrange a layer of thinly sliced potatoes at the bottom of the greased baking dish, creating a base that will soak up all the delicious flavors.
- Add Ground Beef: Spread the cooked ground beef evenly on top of the potatoes, ensuring every bite is meaty and satisfying.
- Prepare Creamy Mixture: In a medium bowl, whisk together the condensed cream of mushroom soup and milk until smooth. Pour this creamy mixture over the beef layer, enveloping it in rich, savory goodness.
- Bake: Bake in the preheated oven for 1 hour, during which the ingredients will meld together, creating a symphony of flavors and textures.
- Add Cheese: Remove the casserole from the oven and sprinkle shredded cheddar cheese on top, adding a layer of gooey, melty delight. Return it to the oven and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Rest and Serve: Let the casserole stand for 5 minutes before serving. This rest time allows the casserole to set slightly, making it easier to serve and ensuring that each portion is perfectly layered and delicious.
Recipe for Pineapple Chicken and Rice
The Secret Ingredient
- 1 And A Half Pounds Boneless Chicken Breasts
- 1 Teaspoon Dried Thyme
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1 Tablespoon Vegetable Oil
- 1 Can 20 Oz. Sliced Pineapple, Save The Juice For The Sauce
- 1 Tablespoon Cornstarch
- 1/4 Cup Dijon Mustard
- 1/4 Cup Honey
- 2 Garlic Cloves, Minced
- 4 Servings Of Cooked Rice.
Instructions
- Season Chicken With Thyme, Salt, And Pepper.
- Over Medium Heat Brown The Chicken In The Vegetable Oil.
- Drain Pineapple Slices And Reserve The Juice.
- Combine Cornstarch And 2 Oz. Of The Pineapple Juice And Set Aside.
- In A Separate Bowl Combine Remaining Juice With Mustard, Honey, And Garlic.
- Add Dijon Mixture To The Pan, Reduce Heat And Cover.
- Allow To Simmer For 15 Minutes.
- Remove Chicken From The Pan.
- Stir The Cornstarch Mixture And Add To The Pan And Bring To A Boil.
- Stir For 2 Minutes.
- Reduce Heat And Return Chicken To The Pan. Flip Chicken In The Pan To Get It Nice And Coated With The Sauce.
- Add Pineapple Slices To The Pan (On Top Of The Chicken And Around The Chicken) Cover For 2-3 Minutes To Allow Pineapple To Heat Through.
- Serve Over Rice.
Prep Time: 30 Minutes | Cooking Time: 1 Hour 5 Minutes | Total Time: 5 Hours 35 Minutes | Kcal: 720 Per Slice | Servings: 12 Slices