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Recipes

Cinnamon-Sugar Crusted Coffee Cake Muffins

Cinnamon-Sugar Crusted Coffee Cake Muffins

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Preheat the oven to 350º

  • For the Cinnamon Sugar Topping:
  • 1-3/4 cup flour
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/3 cup oil
  • 3/4 cup granulated sugar
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1/3 cup granulated sugar
  • 1 Tablespoon cinnamon
0/5 (0 Votes)

Chicken Noodle Soup

Chicken Noodle Soup

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Recipe courtesy Tyler Florence

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped
  • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1 turnip, halved
  • 1/4 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
4/5 (1 Votes)

Almost-Famous Pumpkin Cheesecake

Almost-Famous Pumpkin Cheesecake

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Recipe courtesy Food Network Magazine

  • 12 tablespoons unsalted butter, melted
  • 2 1/2 cups graham cracker crumbs
  • 2 3/4 cups sugar
  • Salt
  • 2 pounds cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1 15-ounce can pure pumpkin
  • 6 large eggs, at room temperature, lightly beaten
  • 1 tablespoon vanilla extract
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cups sweetened whipped cream
  • 1/3 cup toasted pecans, roughly chopped
4/5 (1 Votes)

Chicken Crunch

Chicken Crunch

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Step 1 Heat the oven to 400°F

  • 2 tablespoons all-purpose flour
  • 1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
  • 1 can Campbell's® Condensed Cream of Chicken Soupor Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
  • 1/2 cup milk
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 2 tablespoons butter, melted
0/5 (0 Votes)

Cowboy Caviar – 12 Tomatoes

Cowboy Caviar – 12 Tomatoes

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Toss beans corn, tomatoes, bell peppers, jalapeño and red onion together in a large bowl

  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (14 oz.) corn, rinsed and drained
  • 6 roma tomatoes
  • 1 avocado, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 jalapeño, seeds removed, minced
  • 1/2 red onion, diced
  • 3/4 cup Italian dressing
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • kosher salt and freshly ground pepper, to taste
4.8/5 (5 Votes)

Crispy Cheddar Chicken

Crispy Cheddar Chicken

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1. Cut each chicken breast into 3 large chunks

  • Chicken:
  • 4 large chicken breasts
  • 2 sleeves Ritz crackers
  • 1/4 t salt
  • 1/8 t pepper
  • 1/2 C milk
  • 3 C cheddar cheese, grated
  • 1 t dried parsley
  • Sauce:
  • 1 10 ounce can cream of chicken soup
  • 2 T sour cream
  • 2 T butter
0/5 (0 Votes)

Kim's Crockpot Cobbler

Kim's Crockpot Cobbler

By

Like the Cottonwood

  • 1 16 oz can cherry pie filling, light
  • 1 16 oz can blueberry pie filling, light
  • 1 pkg cake mix yellow or white
  • 1 egg
  • 3-4 tablespoons evaporated milk
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped nuts, optional
  • Vanilla Bean Ice Cream
5/5 (1 Votes)

Lemony Shrimp Scampi Pasta

Lemony Shrimp Scampi Pasta

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Recipe courtesy Melissa d'Arabian

  • 6 garlic cloves, pressed or grated
  • 2 lemons, zested and juiced
  • 5 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
  • 1/4 onion
  • 3/4 pound thin linguini
  • 2 tablespoons butter
  • 1 small bunch parsley, leaves chopped
5/5 (1 Votes)

Mini Pumpkin Chiffon Pies

Mini Pumpkin Chiffon Pies

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Preheat the oven to 350°F

  • 3 (9-inch) pre-rolled, ready-to-bake pie crusts
  • 1 (3-oz.) package cook-and-serve vanilla pudding
  • 1 cup milk
  • 1 (15-oz.) can pumpkin purée
  • 1 (8-oz.) container whipped topping
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 12 store-bought gingersnap cookies, crushed (for garnishing)
  • Extra whipped topping (for garnishing)
5/5 (1 Votes)

Ruth's Chris Sweet Potato Casserole

Ruth's Chris Sweet Potato Casserole

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Chef's Note “This is absolutely divine! Ruth has done it again!

  • CRUST
  • 1 cup brown sugar
  • 1 ⁄3 cup flour
  • 1 cup chopped nuts (pecans preferred)
  • 1 ⁄2 cup butter (melted)
  • SWEET POTATO MIXTURE
  • 3 cups mashed sweet potatoes (can use canned to save time, just drain)
  • 1 cup sugar
  • 1 ⁄2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs (well beaten)
  • 1 ⁄4 cup butter, melted (1/2 cup)
  • READY IN: 30 mins
  • SERVES: 6-8
0/5 (0 Votes)