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Recipes
Creamy Slow Cooker Tortellini Soup
By NailCandy
A white sauce mix and dried tortellini make this satisfying soup recipe extra easy; stirring in the spinach at the ...
- 1 (1 1/2 - 2 ounce) envelope white sauce mix
- 4 cups water
- 1 (14 ounce) can vegetable broth
- 1 1/2 cups mushrooms, sliced fresh
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried basil, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano, crushed
- 1/8 teaspoon cayenne pepper
- 1 (7 - 8 ounce) package dried cheese tortellini (about 2 cups)
- 1 (12 ounce) can evaporated milk
- 6 cups fresh baby spinach leaves or torn spinach
- Ground black pepper (optional)
- Parmesan cheese, finely shredded (optional)
Buffalo Chicken Casserole
By NailCandy
Heat the oven to 350°F. Lightly grease an 11x8x2-inch baking dish
- 3 cups shredded cooked chicken breast
- 1/3 cup Franks Original RedHot Sauce
- 1/3 cup Ranch Salad Dressing
- 6 ounces egg noodles (or pasta of your choice), cooked and drained
- 1 3/4 cup Alfredo Sauce (make your own or use 14 oz jar of pre made)
- 1/4 cup shredded Parmesan cheese
- 1/4 cup crumbled blue cheese
- 6 slices of provolone cheese (for top)
- 1/4 cup shredded cheddar cheese (for top)
Easy Crescent Taco Bake
By NailCandy
1 Heat oven to 375°F. Unroll dough; separate into 8 triangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 lb lean (at least 80%) ground beef
- 3/4 cup Old El Paso® Thick 'n Chunky salsa
- 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
- 1 cup shredded Cheddar cheese (4 oz)
- Shredded lettuce, as desired
- Diced tomato, as desired
Cranberry Cream Cheese Snickerdoodles
By NailCandy
1) Mix cream cheese and butter in bowl untl smooth
- 1 pouch Betty Crocker® snickerdoodle cookie mix
- 4 oz (half of 8-oz package) cream cheese, softened
- 1/4 cup butter, margarine or spread, softened
- 1 tablespoon water
- 1 egg
- 1 cup sweetened dried cranberries
Chocolate Chip Pound Cake
By NailCandy
1. Heat oven to 325 degrees F
- 3 1/2 cups all-purpose flour, plus more for dusting pans
- 1/2 teaspoon salt
- 4 eggs
- 4 egg yolks
- 1 tablespoon vanilla extract
- 1 1/2 cup (3 sticks) unsalted butter, softened
- 2 cups sugar
- 1 bag (12 ounces) semisweet chocolate chips
Simple and Easy Braciole
By NailCandy
1. Lay out the braciole on wax or parchment paper
- 1 1/2 lb flank steak (usually labeled braciole meat)
- 6 tbsp Parsley leaves (roughly chopped)
- 8 garlic cloves (minced)
- 4 tbsp of olive oil
- salt and pepper to season
- 4 tbsp grated Pecorino Romano cheese
- Tomato Sauce
- Pasta
Instant Pot Baby Back Ribs
By NailCandy
These Ultra tender Baby Back Ribs are made in just 35min in the Instant POt
- 1 rack of Baby Back pork ribs
- 1/4 C brown sugar
- 2 tbsp chili powder
- 2 tsp dried parsley
- 1 tsp each: Salt, Pepper, Cumin, Garlic Powder, Onion Powder
- 1/4 tsp Cayenne Pepper
- 1 C water
- 1/2 C Apple Cider Vinegar
- 1/4 tsp liquid smoke
- 1/2 C BBQ Sauce
Greek Lemon Chicken and Orzo Soup
By NailCandy
Chicken and Broth Preparation Season chicken breast pieces with salt and pepper and place in dutch oven along with ...
- Soup
- 1 whole boneless chicken breast, halved and then quartered
- 1 small onion, quarted
- 3 whole garlic cloves, peeled
- 1 bay leaf
- 3 eggs, whisked and at room temperature
- 1 t. grated lemon zest
- 1/4 C. fresh lemon juice (adjust to taste)
- 3/4 to 1 C. orzo pasta
- chopped fresh parsley for garnish
- Fresh cracked sea salt and pepper to taste
- Feta Pita Crisps
- 3 slices pita bread
- 2 oz. crumbled feta cheese
- fresh cracked pepper
- olive oil for drizzling
Instant Pot Scallopped Potatoes
By NailCandy
Infused with garlic and oh so creamy, these IP Scalloped Potatoes are definitely an irresistible side dish, or even
- 2 lbs russet potatoes, washed and peeled
- 4 oz sliced deli ham
- 1 C Heavy whipping cream
- 2-3 cloves of garlic, grates on a microplane zester
- 2 tblsp flour all purpose
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1/2 C loosely packed cilantro, chopped
- 1 C grated mozzarella cheese, divided
- 1 C grated cheddar cheese, divided
Mini Burgers by Paula Deen
By NailCandy
Preheat oven to 400 degrees F
- 8 ounces ground beef
- 2 teaspoons ketchup
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- All-purpose flour for dusting
- 1 sheet (from a 17.5-ounce package) puff pastry
- 2 ounces (about 1/2 cup) Cheddar, shredded
- 1 large egg, beaten with 1 teaspoon water