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Recipe : Simple Pepperoni Pizza Dip


     This amazing dip tastes like eating pepperoni pizza but on crackers or bagel chips instead of pizza crust. Pepperoni Pizza Dip is a sensational appetizer that's especially great for tailgating parties, the Super Bowl or social gatherings. Gluten free.


Prep Time : 15 minutes
Cook Time : 15 minutes
Serve : 12
Ingredients :

  1. eight ounces. cream cheese softened
  2. half cup sour cream
  3. 1 tsp. oregano
  4. 1/4 tsp. garlic powder
  5. 1/8 tsp. crushed red pepper flakes
  6. half of cup Prego spaghetti sauce or pizza sauce
  7. half cup Armour sliced pepperoni enough to absolutely cowl baking dish
  8. half cup green onions sliced
  9. 1/four cup green bell peppers chopped
  10. half of cup mozzarella cheese shredded
  11. bagel chips, crackers or pita bread strips for dipping

How To Make :

  1. Preheat oven to 350°.
  2. Beat collectively the cream cheese, sour cream, oregano, garlic powder and red pepper flakes.
  3. Spread mixture right into a nine-inch glass pie plate or torte dish.
  4. Spread spaghetti sauce or pizza sauce over top of the cream cheese layer.
  5. Layer pepperoni in pie plate so it completely covers the spaghetti sauce.
  6. Sprinkle with green onions and green bell peppers.
  7. Bake at 350 for 10 minutes.
  8. Remove dish from oven and sprinkle mozzarella cheese over the top.
  9. Spread cheese calmly so it’s not in clumps.
  10. Go back to oven and bake an extra five mins or till cheese melts.
  11. Serve with crackers, pita bread strips or bagel chips.

Recipe Source :   Pepperoni Pizza Dip

Recipe : Mango Salsa


      Cool and refreshing salsa that's great served with tortilla chips, veggie dippers, wrapped in tortillas or served on top of grilled chicken, steak or pork chops. Gluten free and vegan. This mango salsa ofer great sensation which is the best option to through the summer by healthy living!


Prep Time : 20 minutes
Cook Time : 0 minutes
Serve : 12
Ingredients :
  1. 3 champagne mangos peeled and diced 
  2. 1 large cucumber peeled
  3. 1/2 cup finely diced red onion 
  4. 1 jalapeno pepper, seeded, and finely diced 
  5. juice of one lime
  6. 1 cup chopped cilantro 

How To Make :
  1. Peel and dice mangos and cucumber; add to a small mixing bowl.
  2. Add finely diced red onion and seeded, finely diced, jalapeno pepper.
  3. Add cilantro and lime juice.
  4. Stir and refrigerate before serving.
  5. Serve with tortilla chips, veggie dippers, or wrapped in tortillas.
  6. You can also serve over grilled chicken, steak or pork chops.
  7. Yield: about 3-4 cups salsa.

Recipe Source : Mango Salsa

Recipe : Avocado Cilantro Dip


     Avocado Cilantro Dip gets its creamy consistency because it’s made with Greek yogurt. The combination of  avocados, a whole bunch of cilantro, olive oil, white wine vinegar, garlic, salt, fresh lime juice and honey  make it super smooth and creamy.Not only that, but the concoction actually stays fresh for a couple of days in the refrigerator before discoloring. 

     Avocado Cilantro Dip is great fare for tailgating parties, Super Bowl parties, potlucks and even summer backyard barbecues. If you enjoy avocados, you will flip over this delicious dip. Not to mention that avocados are so healthy for you and the recipe itself is pretty clean eating. This gluten free appetizer is one of those that will go fast it’s so spectacular.If you’re on the lookout for a way to use avocados, or you just love the taste of avocados and want to find interesting ways to add them to your diet, I highly recommend Avocado Cilantro Dip. Every bite will have you coming back for more.



Prep Time : 10 minutes
Cook Time : 0 minutes
Serve : 15
Ingredients :
  1. 2 avocados peeled
  2. 1 bunch cilantro washed and stems removed
  3. 1 1/2 cups Chobani plain Greek yogurt
  4. 1/4 cup honey or more if desired
  5. juice of one fresh lime
  6. 2 large cloves garlic minced
  7. 1/4 cup Olivari Mediterranean extra virgin olive oil
  8. 1 1/2 tsp. Pompeian white wine vinegar
  9. 1/2 tsp. salt
How To Make :
  1. Place all ingredients into a blender.
  2. Blend at high speed about 45 to 60 seconds.
  3. Mixture will be very thick and creamy.
  4. Refrigerate until ready to serve.
  5. Serve with assorted veggie dippers or tortilla chips.
  6. Yield: about 2 ½ cups dressing.
Recipe Source :   Avocado Cilantro Dip

Recipe : Easy Marinara Sauce


      Easy Marinara Sauce is a dream. No kidding. This recipe is so delicious and so easy. I loved it. The nice thing about Easy Marinara Sauce is it’s really a great homemade spaghetti sauce recipe for any kind of pizza or pasta dish.


Prep Time : 10 minutes
Cook Time : 45 minutes
Serve : 10
Ingredients :
  1. 2 tbsp. olive oil
  2. 1 big onion diced
  3. three/four tsp. minced garlic from a jar or approximately 3-4 cloves fresh garlic minced
  4. 1 Carrot peeled and diced
  5. 1 rib celery diced
  6. 1 bay leaf
  7. half tsp. oregano
  8. 1/2 tsp. basil
  9. half of tsp. fennel seed
  10. 1/4 tsp. beaten crimson pepper
  11. 1/four tsp. salt or to flavor
  12. 1/4 tsp. black pepper or to flavor
  13. half of tsp. sugar
  14. 2 28-oz.. cans beaten tomatoes in puree

How To Make :
  1. In a massive Dutch oven over medium to medium-high warmness upload olive oil and heat via.
  2. add onion and garlic and sauté approximately 3-five minutes or till onion is translucent.
  3. add carrots and celery and maintain sautéing until vegetables are gentle, about 10 mins.
  4. upload closing elements and simmer, uncovered, for approximately half-hour.
  5. eliminate bay leaf.
  6. take a look at seasoning.
  7. add additional salt, pepper or seasonings, as preferred.
  8. Yield: approximately 4 cups marinara sauce.
  9. Serve with French bread, garlic sticks, pasta or as a base for pizza.

Recipe Source : Easy Marinara Sauce

Recipe : Bacon Stuffed Cherry Tomatoes


          Bacon Stuffed Cherry Tomatoes are the BEST! I mean it. They are tomatoes to drool over. This fabulous 5-ingredient recipe consists of bacon, green onions, cherry tomatoes (the larger the better), sour cream and Miracle Whip. That’s all. Yet, it is one of the most scrumptious appetizers you’ll ever taste. It’s certainly great for tailgating parties or the Super Bowl!


Prep Time : 90 minutes
Cook Time : 0 minutes
Passive Time : 10 minutes
Serve : 50
Ingredients :

  1. 2 lbs. bacon cooked and crumbled
  2. 1/2 cup green onion chopped
  3. 1/2 cup miracle whip
  4. 1/2 cup sour cream
  5. 50 cherry tomatoes washed

How To Make :

  1. Combine first four ingredients.
  2. Cut off small portion of tomato bottom (not stem top.)
  3. Scoop out insides with a vegetable peeler.
  4. Heap stuffing into and up over top of the tomato.

Recipe Source : Bacon Stuffed Cherry Tomatoes

Recipe : Salisbury Steak Meatballs


      This savory and sumptuous meatball recipe is out of this world. It's terrific for company dinners too. This gluten free beef entree is mouthwatering comfort food even the pickiest eaters will enjoy.


Prep Time : 20 minutes
Cook Time : 40 minutes
Serve : 14
Ingredients :
MEATBALLS:

  1. 2 1/4 lbs ninety three% or 96% lean ground pork or ground sirloin
  2. 1 1/2 cups 4C Gluten free Italian style Bread Crumbs
  3. 2 large eggs
  4. 1 cup grated parmesan cheese
  5. 1 tbsp. worcestershire sauce (Lea & Perrin's makes a gluten loose sauce)
  6. 2 tbsp. ketchup
  7. 1 tsp. sea salt
  8. half to 3/four tsp. pepper as desired
  9. half to one tsp. Montreal steak seasoning as favored
  10. 1/4 to half of tsp. crushed crimson pepper flakes
  11. half tsp. thyme
  12. half of tsp. marjoram
  13. half tsp. garlic powder

SALISBURY STEAK GRAVY:

  1. eight oz. sliced clean mushrooms 
  2. 2 big white onions sliced and separated into earrings
  3. 2 leeks green tops eliminated, diced or sliced
  4. three-four cloves garlic minced
  5. 24-32 oz. ctn. beef broth (use much less for thicker gravy)
  6. 1/4 cup avocado oil or olive oil or 1/4 cup unsalted butter (1/2 stick)
  7. 2/three cup gluten free flour
  8. 1 tbsp. worcestershire sauce (Lea & Perrin's makes a gluten free sauce)
  9. 1/four tsp. Montreal steak seasoning
  10. half of tsp. sea salt
  11. half of tsp. black pepper
  12. half to 1 tsp. kitchen bouquet seasoning
  13. clean parsley for garnish, as favored

How To Make :

MEATBALLS:

  1. Preheat oven to 350°.
  2. integrate ingredients.
  3. shape into meatballs the scale of golf balls.
  4. vicinity meatballs on parchment paper-covered cookie sheets (or spray with avocado oil cooking spray).
  5. Bake for about 30-40 minutes until executed.
  6. do away with from oven.
  7. upload to Dutch oven with Salisbury Steak Gravy.
  8. Serve over mashed potatoes, cooked noodles or rice, as preferred.

SALISBURY STEAK GRAVY:

  1. heat a Dutch oven with ¼ cup butter or oil to skillet to medium warmth.
  2. upload onions and prepare dinner approximately eight-10 mins till they brown slightly however no longer caramelize.
  3. upload garlic, leeks and mushrooms and sauté an additional five-10 minutes till softened.
  4. Stir in flour, Worcestershire sauce, Montreal Steak Seasoning and salt and pepper.
  5. start including beef stock slowly till labored into the gravy.
  6. continue cooking a few minutes until gravy thickens.
  7. upload cooked meatballs and heat via.
  8. Garnish with clean parsley earlier than serving over mashed potatoes, cooked noodles or rice.

Recipe Source : Salisbury Steak Meatballs

Recie : Sausage Cornbread


        Sausage Cornbread starts with a wonderful Paula Deen recipe but adds sausage to the batter. It's absolutely mouthwatering and a cornbread your whole family will enjoy. This southern comfort food is great for any kind of menu including breakfast!


Prep Time : 10 minutes
Cook Time : 35 minutes
Serve : 16
Ingredients :
  1. 6 tbsp. unsalted butter melted
  2. 1 cup stone-ground cornmeal
  3. 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  4. 1 tbsp. sugar (or more if you prefer a sweeter cornbread)
  5. 1 1/2 tsp. baking powder
  6. 1/2 tsp. baking soda
  7. 1/4 tsp. sea salt
  8. 2 large eggs lightly beaten
  9. 1 1/2 cups buttermilk
  10. 1 lb. mild pork sausage fried and crumbled 

How To Make :
  1. In a large skillet over medium heat, brown sausage.
  2. Break into small clumps while frying.
  3. Remove cooked sausage to a paper towel-lined plate to drain.
  4. Pat sausage with paper towels to remove any excess grease; set aside.
  5. Meanwhile, combine cornmeal, flour, sugar, baking powder, baking soda and sea salt in a bowl.
  6. Stir to combine.
  7. Add eggs, buttermilk, melted butter and drained sausage and stir to combine.
  8. Batter will be lumpy.
  9. Grease an 9x13” glass baking dish with melted butter.
  10. Pour cornbread batter into the prepared baking dish.
  11. Bake at 425 for 20-25 minutes or until cornbread is golden and a toothpick inserted in center comes out clean.
  12. Allow cornbread to cool 10 minutes before serving.

Recipe Source : Sausage Cornbread

Recipe : Gluten Free Toll House Skillet Cookie


        This spectacular skillet cookie is made with gluten free flour, coconut sugar and miniature chocolate chips. It's served with ice cream and chocolate sauce. This heavenly recipe is perfect for company or holiday desserts like Mother's Day or Father's Day.


Prep Time : 10 minutes
Cook Time : 35 minutes
Serve : 12
Ingredients :
  1. 2 1/2 cups Cup4Cup Gluten free flour
  2. 2 cups Madhava coconut sugar
  3. half  cup unsalted butter softened (1 stick) (no substitutions)
  4. 2 large eggs
  5. 2 tsp. baking powder
  6. 1 tsp. baking soda
  7. 1 tsp. sea salt
  8. 2 half tsp. vanilla extract (no substitutions)
  9. 1 cup pecan chips or finely diced pecans
  10. 12 ounces. pkg. Nestle Toll house miniature chocolate chips divided use

How To Make :
  1. Preheat oven to 350.
  2. melt butter.
  3. add coconut sugar, eggs, baking powder, baking soda, salt and vanilla.
  4. Whisk or blend with an electric mixer till easy.
  5. upload gluten unfastened flour, pecan chips and 1 cup miniature chocolate chips.
  6. Stir components with a wood spoon to combine.
  7. Grease a 12-inch cast iron skillet with avocado oil.
  8. spread batter into prepared skillet.
  9. Press ingredients down into pan with damp/wet hands to clean the pinnacle.
  10. Sprinkle about ½ cup miniature chocolate chips over pinnacle of cookie dough.
  11. Bake at 350 for 25-35 mins or until a toothpick inserted in center comes out easy.
  12. Serve with ice cream and chocolate sauce, if preferred.

Recipe Source : Tooll House Skillet Cookie ( Gluten Free)

Recipe : Gluten Free Blackberry Dump Cake Cobbler


     This Gluten Free Blackberry Dump Cake Cobbler is absolutely awesome. This 5-ingredient recipe takes only 5 minutes to prepare. It's the perfect dessert for summer holidays and company dinners like Easter, Mother's Day or Father's Day. If you have gluten free friends or family, this is the dessert for you!


Prep Time : 5 minutes
Cook Time : 50 minutes
Serve : 15
Ingredients :

  1. 3 21-oz. cans Lucky Leaf blackberry pie filling 
  2. 1 cup coconut
  3. 1/2  cup finely diced pecans (or 1 cup coarsely chopped pecans)
  4. 17 oz. box Pillsbury gluten free yellow cake mix (dry)
  5. 2 sticks unsalted butter melted 

How To Make :

  1. Spread pie filling into the bottom of a greased 9x13” glass baking dish.
  2. Sprinkle with coconut, then pecans.
  3. Spread dry cake mix evenly over top.
  4. Drizzle melted butter over top of the cake mix covering as well as possible.
  5. Bake at 350 for about 45-50 minutes or until the fruit bubbles up along the sides of the baking dish and the crust is lightly browned.
  6. Serve with ice cream if desired.

Recipe Source : Blackberry Dump Cake Cobbler ( Gluten Free)

Recipe : Lake Charles Dip


    Lake Charles Dip is a delicious cajun appetizer that includes avocados, tomatoes, hot sauce & Good Seasons Italian seasoning mix. It's perfect for tailgating or office parties, potlucks or backyard barbecues.


Prep Time : 7 minutes
Passive Time : 3-4 hours
Serve : 16
Ingredients:
  1. 1 pint sour cream
  2. 4 dashes Louisiana Hot Sauce
  3. 2 ripe avocados (peeled and chopped)
  4. 2 pkgs. Good Seasons Italian Seasoning Mix
  5. 3/4 cup mayonnaise
  6. 2 roma tomatoes (chopped)
  7. 2 tbsp. lime juice

How To Make :
  1. Mix sour cream, mayonnaise, Good Seasonings packets and hot sauce in a mixing bowl.
  2. Place chopped avocados in a small bowl.
  3. Drizzle with lime juice and stir well to combine.
  4. Add to dip with diced roma tomatoes.
  5. Mix all ingredients well and chill before serving.
  6. Serve with Fritos, tortilla chips or Ritz crackers.

Recipe Source : Lake Charles Dip

Recipe : Baked Parmesan Tomatoes



      Baked Parmesan Tomatoes are absolutely mouthwatering. Tomatoes are sprinkled with parmesan cheese, fresh oregano and basil. Then they're drizzled with olive oil before roasting. This easy and delicious side dish is terrific for company for holidays like Easter, Mother's Day or Father's Day. Gluten free.


Prep Time : 10 minutes
Cook Time : 15 minutes 
Serve : 8
Ingredients :
  1. 12 roma tomatoes (halved lengthwise)
  2. 1/2 - 2/3 cup freshly grated Parmesan cheese
  3. 1-2 tbsp. chopped fresh oregano
  4. 1-2 tbsp. minced fresh basil
  5. 1/4 tsp. pink Himalayan sea salt
  6. Freshly-ground black pepper (to taste)
  7. 1/4 - 1/2 cup extra-virgin olive oil

How To Make :
  1. Preheat oven to 450° F.
  2. Spray a 9x13” glass baking dish with olive oil cooking spray.
  3. Place tomatoes cut-side up in prepared baking dish.
  4. Sprinkle generously with salt and pepper.
  5. Sprinkle Parmesan cheese over top.
  6. Spread freshly chopped oregano and basil over all.
  7. Drizzle evenly with olive oil.
  8. Bake, uncovered, until the tomatoes are tender, about 15 minutes.

Recipe Source : Baked Parmesan Tomatoes

Recipe : Raspberry Almond Coffee Cake


     Raspberry Almond Coffee Cake is a heavenly cake made with layers of raspberries & an almond streusel filling. It's perfect for holiday breakfasts like Easter, Mother's Day or Father's Day. It's also terrific to serve as a dessert.


Prep Time : 20 minutes
Cook Time : 1 hours 30 minutes
Serve : 16
Ingredients :
  1. 1  cup sliced almonds
  2. 1 heaping tbsp UNBLEACHED flour
  3. 1/4 cup granulated sugar
  4. 3/4 cup unsalted butter (softened)
  5. 1 1/2 of cups granulated sugar
  6. 4 large eggs
  7. 2 tsp. almond extract
  8. 1 cup sour cream
  9. 1/4 tsp. sea salt
  10. 3/4 tsp. baking soda
  11. 1 1/2 tsp. baking powder
  12. 3 1/4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  13. 18 ounces. ctn.fresh raspberries
  14. 1 cup powdered sugar
  15. 1-2 tbsp. milk

How To Make :
  1. Preheat oven to 350°.
  2. Generously grease and flour a 10- or 12-inch bundt pan.
  3. In small bowl, combine ¼ cup white sugar with 1 heaping tablespoon flour and sliced almonds; mix well.
  4. Set aside.
  5. In a big bowl of electrical mixer, at medium speed, beat butter, remaining 1 ½ cups sugar, almond extract, eggs, baking soda, baking powder, salt and sour cream.
  6. Stir in flour with a wooden spoon to mix nicely.
  7. Turn one - third of batter into prpepared pan, spreading evenly.
  8. Sprinkle with half of the raspberries and half of the almond mixture.
  9. Repeat layering of closing batter, raspberries and almond aggregate.
  10. Finally top with last third of batter and smooth the top.
  11. Bake 1 ½ to 2 hours, or until knife inserted in center comes out clean.
  12. Cool in pan on wire rack 20 minutes.
  13. Remove the cake from pan.
  14. Mix powdered sugar and milk until smooth; drizzle over cake.

Recipe Source : Raspberry Almond Coffee Cake

Recipe : Overnight Blueberry French Toast



     This is one of the richest, most decadent French Toast casseroles ever! This fabulous breakfast casserole is loaded with blueberries, cream cheese and then drizzled with a homemade blueberry sauce. It's perfect for holidays like Easter, Mother's Day or Father's Day.



Prep Time : 25 minutes
Cook Time : 105 minutes
Passive Time : 12 hours 
Serve : 15
Ingredients : 
  1. 1 loaf French bread (cut into one-inch cubes)
  2. 2 8-oz. pkgs. cream cheese (cut into one-inch cubes)
  3. 2 cups blueberries
  4. 12 large eggs (beaten)
  5. 2 cups 2% milk
  6. 1 tsp. vanilla extract
  7. 1/3 cup maple sryup
  8. 1 1/2 cups white sugar
  9. 3 tbsp. cornstarch
  10. 1 1/2 cups water
  11. 1 1/2 cups fresh blueberries
  12. 1 1/2 tbsp. unsalted butter

How To Make :
  1. Lightly spray or grease a 9x13 inch baking dish.
  2. spread 1/2 the bread cubes in the prepared dish.
  3. Top bread cubes with cream cheese cubes.
  4. Sprinkle 2 cups of fresh blueberries over top of the cream cheese cubes.
  5. Top blueberry layer with last bread cubes.
  6. Meanwhile, in a large mixing bowl, whisk the eggs, milk, vanilla extract, and syrup.
  7. Pour egg mixture over the bread cubes.
  8. Cover, and refrigerate overnight.
  9. Remove French Toast mixture from the refrigerator approximately 30 minutes before baking.
  10. Preheat the oven to 350.
  11. Cover with foil and bake half-hour.
  12. Uncover, and continue baking 25 to half-hour longer.
  13. The center should be firm and surface lightly browned.
  14. In a medium saucepan over medium heat, blend the sugar, cornstarch and water.
  15. Bring ingredient to a boil.
  16. Cook 4-6 minutes stirring continuously.
  17. Add the remaining 1 ½ cups blueberries.
  18. Reduce heat to low, and simmer approximately 10-15 minutes--until the blueberries burst.
  19. Stir in butter to combine.
  20. Pour blueberry syrup over to of the baked French toast.
  21. Or serve sliced of Blueberry French Toast and drizzle blueberry syrup over individual servings.

Recipe Source : Overnight Blueberry French Toast

Recipe : Bacon Macaroni Salad


      This delicious macaroni salad is so fantastic because it includes bacon! It has a tasty, tangy salad dressing and includes bell peppers, hard-boiled eggs, celery, carrots and sweet pickle relish. It's terrific for potlucks, summer barbecues and holidays like Memorial Day, Fourth of July and Labor Day. Gluten free.


Prep Time : 20 minutes
Cook Time : 20 minutes 
Serve : 15
Ingredients :
  1. 12 oz. pkg. gluten free elbow macaroni rotini, bow-tie pasta or sea shell pasta
  2. five slices bacon crisp-fried and broken into chunk-sized pieces (left one slices for topping)
  3. 1 cup miracle whip
  4. 2 tbsp. sugar
  5. 1 tsp. apple cider vinegar
  6. 1/2 cup sweet pickle relish
  7. 4 hard-boiled eggs peeled and chopped (leave one sliced for garnish)
  8. 1 red bell pepper (diced)
  9. 1 yellow bell pepper (diced)
  10. 1 orange bell pepper (diced)
  11. 2 ribs celery (diced)
  12. 3/4 cup matchsticks carrots (cut in half)
  13. 1/4 cup red onion (diced)
  14. Paprika as favored to sprinkle over top of salad
  15. 1/8 tsp. dill weed as desired
  16. 1/8 tsp. celery seed as desired
  17. Salt and pepper to taste

How To Make :
  1. Hard-boil eggs for 3 mins.
  2. Remove from heat and let it chill for 15 minutes.
  3. Peel eggs and slice.
  4. Leave some slices for topping and dice remaining eggs.
  5. Set aside.
  6. Cook macaroni according to package instructions.
  7. Rinse in cold water to stop enzymatic process.
  8. Set aside.
  9. Meanwhile, fry bacon and drain on paper towels.
  10. Smash into bite-sized pieces.
  11. Leave the one slice of bacon for topping.
  12. Set both parts of bacon aside.
  13. Chop bell peppers, celery, carrots and onion.
  14. Combine cooked macaroni, bacon (except that reserved for topping), bell peppers, celery, carrots, onion and sweet pickle relish.
  15. Gently sprinkle with salt and pepper.
  16. combine mayonnaise or Miracle Whip, sugar, apple cider vinegar, celery seed and dill weed.
  17. Combine dressing ingredients with macaroni ingredients.
  18. Pour into salad bowl.
  19. Sprinkle with paprika.
  20. Garnish with hard-boiled egg slices and Bacon pieces.

Recipe Source : Bacon Macaroni Salad

Recipe : Razorback Layered Dip


      This amazing appetizer uses only 4 ingredients! It's high on flavor, yet a clean eating recipe with black beans and diced tomatoes with green chilies. Its simple and quick to be your breakfast or your free time snack.Try your own now!


Prep Time : 10 minutes
Cook Time : 30 minutes
Serve : 8
Ingredients :
  1. 8 oz. pkg. cream cheese (softened)
  2. 15 oz. black beans( drained)
  3. 14 oz. diced tomatoes with green chilies (drained)
  4. 6 oz. cheddar cheese (shredded)

How To Make :
  1. Soften cream cheese.
  2. Spread over the bottom of a greased 8x12” or 9x9” glass baking dish.
  3. Blend the tomatoes and black beans together with even parts and drain all juices.
  4. Spread evenly over the layer of cream cheese.
  5. Cover the tomatoes and beans with shredded cheese.
  6. Bake dish for 30 minutes at 300° or until the cheese melted.
  7. Serve with tortilla chips.

Recipe source : Razorback Layered Dip

Recipe : Cracked Up Bacon Turkey RollsUp


      These amazing appetizers use nitrate- and preservative-free bacon and turkey, cream cheese, cheddar cheese & homemade Ranch dressing mix. The flavor is awesome. Perfect for tailgating parties.


Prep Time : 30 minutes
Cook Time : 10 minutes
Massive Time : 2 hours
Serve : 36
Ingredient :

  1. 12 ounces. cream cheese (softened)
  2. 3-4 tbsp. homemade ranch dressing mix 
  3. 1 1/2 cups sharp cheddar cheese (shredded)
  4. 1 to  1 1/4 cups simple Greek yogurt (as needed)
  5. 3-4 green onions (sliced)
  6. 10-12 slices Bacon ( cooked and crumbled )
  7. 1 lb. deli turkey (thinly sliced) 
  8. 6 garden Spinach Wraps (15-ounces. pkg.)

How To Make :

  1. soften cream cheese.
  2. Cream with an electric mixer till creamy.
  3. Add Greek yogurt and cream again.
  4. Stir in ranch dressing mix, cheese, green onions, and Bacon until blended.
  5. Add additional Greek yogurt if important to make of spreading consistency.
  6. Spread about 1/3 to ½ cup bacon mixture evenly on top of each wrap.
  7. Lay three-four slices turkey breast on top of the bacon-cheese mixtures.
  8. Roll wraps up tightly but carefully so they don’t tear.
  9. Refrigerate until ready to serve.
  10. Cut off ends and cut into 1-inch slices.

Recipe Source : Cracked Up Bacon Turkey RollsUp

Recipe : Maple Bacon Stuffed Jalapenos


      This amazing Tex-Mex appetizer stuffs jalapenos with cream cheese & cheddar cheese. Then they'e wrapped in bacon slices. After baking, each jalapeno is drizzled with maple syrup. This mouthwatering recipe is always a hit at tailgating parties, potlucks and backyard barbecues.


Prep Time : 30 minutes
Cook Time : 45 minutes
Serve : 40
Ingredient :

  1. 20 large jalapeno peppers seeded( but leave stem on, halved lengthwise)
  2. 2 8-oz. pkgs. cream cheese ( softened)
  3. 2-3 cloves garlic (finely minced)
  4. 4-8 ounces. sharp cheddar cheese (shredded)
  5. 40 slices thinly sliced bacon ( one slice for every jalapeno half )
  6. maple syrup approximately ¼ tsp. for every jalapeno half of 80 toothpicks (toothpicks are needed to secure jalapeno pepper half )

How To Make :

  1. Seed peppers but leave on stem.
  2. soften cream cheese, add garlic.
  3. Stuff jalapenos.
  4. Sprinkle cheddar cheese on top.
  5. Wrap a piece of Bacon tightly round each jalapeno half.
  6. Secure every jalapeno with toothpicks.
  7. Char on very hot grill.
  8. Turn heat down.
  9. Cook a few minutes on every side.
  10. Remove from grill and drizzle slowly with maple syrup.
  11. Or to cook within the oven: place each  Bacon-wrapped jalapeno on a rack in a cookie sheet or baking dish.
  12. Bake at 350 approximately 45-55 mins or till Bacon is crisp.
  13. If desired, turn jalapenos over after 30 minutes to crisp the other side.

Recipe Source : Maple Bacon Stuffed Jalapenos

Recipe : Southern Pecan Praline Cake


This incredible coffeecake-type recipe is loaded with pecans and coconut and drizzled with a sweet Butter Pecan Glaze. It tastes like consuming pralines in a Butter Pecan Cake! it is best for dessert or a holiday or company breakfast because it has the consistency of coffeecake.

 Prep Time 20 minutes
 Cook Time 60 mins
 Servings             12


Ingredients : 

CAKE :
  1. 1 container Betty Crocker butter pecan cake mix
  2. 16 oz.. can Betty Crocker Coconut Pecan Frosting
  3. 4 huge eggs
  4. 3/4 cup canola or coconut oil
  5. 1 cup half-and-half for increased flavor (instead of water)
  6. 1/2 cup chopped pecans


BUTTER PECAN GLAZE :
  1. 14 oz. can sweetened condensed milk
  2. 3 tablesoon butter
  3. Half cup chopped pecans


How To Make :

CAKE :
  1. Preheat oven to 350°.
  2. Grease or spray a 9x13” baking dish with cooking spray.
  3. In a blending bowl, combine all the cake components, except the chopped pecans.
  4. mix well.
  5. add the chopped pecans and stir to mix.
  6. Pour batter into prepared baking dish.
  7. Bake for about 40-50 minutes or till a toothpick inserted in center comes out clean


BUTTER PECAN GLAZE :
  1. In a small saucepan over medium warmness, melt the butter
  2. Put the condensed milk and stir.
  3. Heat very well, then add the chopped pecans.
  4. Stir it to combine and remove fro heat
  5. Spoon sauce over individual slices of cake or spread over the whole cake.



Recipe : Chunky Monkey Brownies


   Its turn to be the cake lovers was back!!! Ahhh today recipe, based on the picture it was imagine like the chocolate there and the chocochips are heaven to our  mouth! The sensation of the brownies which already can be tasted on imaginary. But wait! why we have to imagine this? Instead we can eat this for real! So, what are we waiting for? Lets make the Chunky Monkey Brownies Now!



Prep time : 15 minutes
Cook Time : 30 minutes
Serve : 24
Ingredient :
  1. 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked good )
  2. 1 1/2 cups brown sugar 
  3. 1/2 cup white sugar
  4. 2 sticks unsalted butter, softened ( 1 cup)
  5. 2 large eggs
  6. 1/4 tsp. salt
  7. 2 tsp. vanilla
  8. 1/2 cup banana, mashed with a fork (approximately one medium-large banana)
  9. 10 oz.Hershey’s semi-candy chocolate baking melts (or 12-ounces. semi-sweet chocolate chips)
  10. 1/4 cup Nestle's chocolate chips for the top
How To Make:
  1. Mix butter, eggs, sugars, salt and vanilla with an electric mixer until mix well.
  2. Add flour, mashed banana and baking melts (or chocolate chips).
  3. Stir with a wood spoon to combine.
  4. Spray a 9x13” glass baking dish with cooking spray.
  5. Spread brownie mixture into prepared pan.
  6. Smooth the top with a knife or rubber spatula.
  7. Sprinkle chocolate chips on the top.
  8. Bake at 350° for 30-40 mins until lightly golden brown, and a toothpick inserted in middle comes out clean.
  9. Let it before cutting into bars.
Note :
  1. I beat the butter-sugar mixture for approximately a minute so it beat a lot of air into the batter. That provide a little more lift by consider  this recipe doesn't use baking soda or baking powder.
  2. If you stay in a high-altitude region, you may have to add a teaspoon of baking soda for those to raise properly.
  3. Do not longer allow the brownie to overbake and dry out.
  4. For quality results, bake these brownies in a glass baking dish-- not an aluminum pan.
  5. If you are unable to discover chocolate baking melts, replacement with chocolate chunks.
Recipe Source : Chunky Monkey Brownies

Recipe : Mexican Lasagna


      This splendid lasagna recipe with Tex-Mex flair is extraordinary. This own family favored entree has a beef combination that consists of refried beans and chilies. The recipe is layered with noodles and cheese and has a salsa layer before including sour cream, cheese, green onions, olives and tomatoes for the topping. it's perfect for organization or vacation dinners like Cinco De Mayo.


Prep Time : 30 minutes
Cook Time : 95 minutes
Serve : 10
  1. Ingredient :
  2. 2 lbs. 93% or 96% lean ground beef
  3. 16 oz. can refried beans
  4. 4 oz. can chopped green chilies
  5. 1 pkg. taco seasoning or homemade Taco Seasoning
  6. 2 8-oz. bags Colby Jack cheese shredded(divided use)
  7. 16 oz. box uncooked lasagna noodles
  8. 24 oz. jar pace mild or medium chunky salsa divided use (or your preferred salsa)
  9. 2 cups water see note bellow
  10. 16 oz. ctn. sour cream
  11. 2.25 ounces. can ripe olives sliced, drained, for garnish
  12. 3 greenn onions chopped( for garnish)
  13. 3 small roma tomatoes chopped, for garnish
How To Make :
  1. In a skillet, cook beef over medium heat till not longer pink; drain.
  2. Add the beans, chilies, taco seasoning and 2 heaping tbspfuls salsa, mix well.
  3. Heat through over medium heat about 5 mins.
  4. In a well greased 9x13” baking dish, spread at least a cup of the beef mixture on the bottom to prevent noodles from sticking.
  5. Layer a row of four noodles and spread with one-third of the remaining beef mixture.
  6. Sprinkle with 1 cup of cheese.
  7. Repeat layers twice.
  8. Combine remaining salsa and water,pour over top.
  9. Cover and bake at 350° for 1 hour and a half , or till noodles test fork tender.
  10. Uncover; top with sour cream, then cheese, then olives, then onions, and tomatoes.
  11. Bake 5-15 minutes longer—till cheese melts.
  12. Let stand 10-15 minutes before cutting.
  13. Serve and enjoy!
Note :
  1. While pouring salsa/water mixture over top it is imperative that you cover the noodles as much as posibble so they don’t get dried out whilst baking.
  2. You have to spread at least a cup of beef mixture on the bottom of the baking dish or the noodles will stick with the bottom of the pan.
  3. You can use enchilada sauce with the salsa to pour over top, if preferred.
  4. Because the noodles aren't pre-cooked you can not add extra layers or there isn't sufficient moisture within the casserole to bake them through sufficiently.
  5. Baking time is approximate. Your oven may also take 1 hour or 2 hours relying on if it runs fast or slow. test for doneness by pricking noodles with a fork. If the noodles are tender, the casserole is cooked through.
  6. If you wish to precook your lasagna noodles, cook dinner handiest to al dente. Then sread the salsa over the top of the casserole without mixing it with water. Bake about 30-40 mins or till casserole is bubbly. Then spread with sour cream, add cheese, green onions, olives and tomatoes. Bake an additional 5-10 minutes or till cheese melts.
Recipe Source : Mexican Lasagna

#Recipe : Panera Breads Autumn Squash Soup



         Panera Bread’s Autumn Squash Soup – copycat recipe–it’s crazy good! This soup is to die for! No kidding. This recipe is everything you could want in a butternut squash soup. It’s thick and creamy, it has just a hint of cinnamon and just a touch of curry to provide opposite flavors.This one uses wholesome ingredients like pumpkin–yes, it has both butternut squash and pumpkin–honey, half-and-half and apple juice. It also uses vegetable broth and extra virgin coconut oil along with being garnished with fresh pumpkin seeds. It is an explosion of flavors that can’t be beat! Lets make your own now!

Prep Time : 20 minutes
Cook Time : 45 minutes
Serve : 8

Ingredient :
  1. 1 extra big butternut squash
  2. 2-three tbsp. extra virgin coconut oil
  3. Salt and pepper to taste
  4. 15 oz. can Libby's pumpkin
  5. 1 1/2 cups apple juice
  6. 1 1/2 cups vegetable broth
  7. 1 1/2 cups half -and-half ( may change to almond milk or coconut milk if vegan )
  8. 1 half of tbsp. honey
  9. 1/4 tsp. curry powder
  10. 1/2 tsp. cinnamon
  11. 1 1/2 tsp. sea salt or kosher salt
  12. 1/4 tsp. black pepper
  13. Roasted pumpkin seeds for garnish
How To Make :
  1. Preheat oven to 450°.
  2. Peel squash.
  3. Remove the seeds and cut in chunks.
  4. Place in baking dish or on cookie sheet and drizzle with oil.
  5. Sprinkle generously with salt and pepper.
  6. Bake at 450° for 25-30 minutes or until fork tender.
  7. Mash squash with a potato masher and put in a large stock pot.
  8. Add pumpkin, apple juice, half of-and-half and vegetable broth.
  9. Puree ingredients with an immersion blender till mix well.
  10. Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 mins at a low simmer.
  11. To serve, garnish bowls of soup with roasted pumpkin seeds.
Note :

Adjust the apple juice, vegetable broth and half-and-half according to how large your butternut squash is.

Recipe Source : Panera Breads Autumn Squash Soup

Recipe : Texas Tornado Cake

   
       
   Texas Tornado Cake is spectacular. What a delicious and easy sheet cake to make! The cake is made with a can of fruit cocktail in the batter, then before you bake the cake you sprinkle a streusel topping with nuts over the top. After the cake comes out of the oven you add a boiled coconut topping and pour it on the cake while hot. Oh, soooo scrumptious! If you’re looking for a quick and easy dessert for your family, Texas Tornado Cake should top your list! It’s really a fabulous recipe. Dollop some vanilla or Snickerdoodle Ice Cream over the top and you will be in seventh heaven! You and your family will savor each mouthful, all the while vanilla ice cream dribbles down your chin! Lets make your own now!



Prep Time : 15 minutes
Cook Time : 45 minutes
Yields : 15
Ingredient : 
Cake :
  1. 1 1/2 cups sugar
  2. 2 eggs
  3. 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  4. 1 cup chopped nuts
  5. 2 cups fruit cocktail with syrup (16 oz. can)
  6. 2 tsp. baking soda
  7. 1/4 cup brown sugar 

Boiled Coconut Icing:
  1. 1 stick unsalted butter (half cup)
  2. 1 cup coconut
  3. 3/4 cup brown sugar 
  4. 1/2 cup evaporated milk (or half of and half)
How To Make :
Cake:
  1. Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
  2. Pour into greased and floured 9x13” pan or baking dish.
  3. Combine brown sugar and nuts; sprinkle over batter.
  4. Bake at 325° for 40 mins.
  5. Spread icing on cake while hot.
Boiled Coconut Icing:
  1. Combine icing ingredients in saucepan and boil for 2 minutes.
  2. Spoon over cake while hot.
  3. Let it cool; cut into squares.
Note :
  1. Sweetened condensed milk isn't always similar to evaporated milk. they're two very exclusive products.
  2. You could use evaporated milk, 1/2-and-half or heavy whipping cream while making the icing.This recipe does now not use sweetened condensed milk in either the cake or the icing.
Recipe Source : Texas Tornado Cake

Recipe : Nutella Muffins


        Oh my goodness, Nutella Muffins are heavenly. Yes, really! I have a confession to make. I’ve never tasted anything with Nutella before this. Never even tried it. Not once. Quite frankly, I wondered what all the fuss was about. Now I know. Chocolate and hazelnuts in a rich, decadent nut butter. Yes, please! Nutella Muffins are not simply heavenly, you will not be able to stop eating them once you start! Lets start to make it!


Prep Time : 20 minutes
Cook Time : 24 minutes
Serve : 8 
Ingredient :
  1. 1/2 cup unsalted butter at room temperature (1 stick)
  2. 1/4 cup canola oil or coconut oil
  3. 3/4 cup sugar
  4. 3 eggs
  5. 1 tsp. vanilla extract
  6. 1 3/4 to 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  7. 2 tsp. baking powder
  8. 1/4 tsp. salt
  9. 1/4- 1/2 cup Nutella (at room temperature)
How To Make :
  1. Preheat oven to 425°.
  2. Beat butter, oil, sugar, eggs and vanilla with an electric mixer till smooth.
  3. Mix dry ingredient together and stir into wet mixture.
  4. Spoon mixture into greased or paper-lined muffin tins.
  5. Place 1 tbsp of Nutella on top.
  6. Swirl Nutella into muffin batter with bamboo skewer or toothpick.
  7. Bake at 425° for 5 mins.
  8. Reduce heat to 350°.
  9. Continue baking for 15-19 minutes or till a toothpick inserted in center comes out smooth.
  10. Makes 8 extra large muffins but probably a dozen regular-sized truffles.
Note :
While I used two cups flour, you can discover 1 3/four cup presents a less dense muffin.

Recipe Source : Nutella Muffin
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