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Recipes

Creamy Parmesan Tomato & Spinach Tortellini Soup

Creamy Parmesan Tomato & Spinach Tortellini Soup

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A comforting creamy parmesan tomato and spinach cheese tortellini soup

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • Red pepper flakes, to taste (optional)
  • 1/4 cup flour (rice flour for gluten free)
  • 3 cups vegetable broth or chicken broth
  • 1 (28-ounce) can tomatoes, diced
  • 2 tablespoons tomato paste
  • 8 ounces cheese tortellini (gluten free for gluten free)
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 10 ounces spinach, coarsely chopped
  • 1/2 cup heavy/whipping cream or Greek yogurt
  • Salt and pepper, to taste
  • 1/4 cup basil, chopped (optional)
4.3/5 (8 Votes)

Chicken-Parmesan Bundles

Chicken-Parmesan Bundles

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Heat oven to 375ºF. Mix cream cheese, spinach, 1 cup mozzarella and 3 Tbsp

  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
  • 6 Tbsp. KRAFT Grated Parmesan Cheese, divided
  • 6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
  • 1 egg
  • 10 RITZ Crackers, crushed (about 1/2 cup)
  • 1-1/2 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce, warmed
4.5/5 (2 Votes)

Garlic Cheddar Beer Bread

Garlic Cheddar Beer Bread

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Preheat the oven to 350°F

  • 3 cups All-Purpose Flour
  • 2 tbsp. Sugar
  • 1 tbsp. Baking Powder
  • 1 tsp. Salt
  • 1/2 tsp. Garlic Powder
  • 2 tbsp. Honey, slightly warmed
  • 1 bottle (12 ounces)dark Beer
  • 1 cup shredded Sharp Cheddar Cheese
  • 3 tbsp. Unsalted Butter, melted
4.5/5 (19 Votes)

Pina Colada Bars

Pina Colada Bars

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1.Preheat oven to 350ºF. Line an 8″ x 8″ or 9″ x 9″ baking pan with foil

  • FOR THE CRUST
  • 1 and 1/2 cups crushed graham crackers (approximately 12 full sheets)
  • 1 and 1/2 Tablespoons light brown sugar
  • 1/4 teaspoon cinnamon
  • 4 Tablespoons (half a stick) unsalted butter, melted
  • FOR THE FILLING
  • 6 ounces cream cheese, softened
  • 2 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk (full fat)
  • 1 teaspoon coconut extract
  • 2 teaspoons rum extract
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup sweetened tender flake coconut, divided
  • Optional: 16 maraschino cherries
4.5/5 (14 Votes)

Maple, Bacon & Pecan Sticky Buns

Maple, Bacon & Pecan Sticky Buns

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Two breakfast favorites come together in this sweet and savory recipe

  • 6 slices (4-ounces) bacon, cut crosswise into 1-inch pieces
  • 1/4 cup maple syrup
  • 1/4 cup light brown sugar, packed
  • 1/2 cup pecans, roughly chopped
  • 1 (16.3-ounce) can refrigerated biscuits, such as Pillsbury Flaky Golden Layers
  • 1/2 teaspoon ground cinnamon
4.5/5 (22 Votes)

Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars

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For the filling: Preheat oven to 325 degrees F

  • Butter, for greasing
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • 9 graham crackers
  • 1/2 stick unsalted butter, melted
  • 16 ounces cream cheese, room temperature
  • 2 eggs
  • 2 lemons, zested and juiced
  • 1/2 About 1/2 cup sugar, eyeball it
  • 1 1/2 cups fresh blueberries
  • Powdered sugar, for dusting
4.7/5 (7 Votes)

Creamy Lemon Grilled Chicken, Asparagus and Artichoke Pasta

Creamy Lemon Grilled Chicken, Asparagus and Artichoke Pasta

By

Season the chicken with salt and pepper and grill over medium-high heat until cooked, about 3-5 minutes per side be...

  • 1/2 pound boneless and skinless chicken breast
  • salt and pepper to taste
  • 1 pound asparagus, washed and trimmed
  • salt and pepper to taste
  • 1 tablespoon oil
  • 8 ounce fettuccine (gluten-free for gluten-free)
  • 1 tablespoon butter
  • 2 cloves garlic, chopped
  • 4 ounces cream cheese (reduced fat), room temperature, cubed
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 1 cup milk (or broth or pasta water)
  • 1 (14 ounce) can artichoke hearts, coarsely chopped
  • 1 lemon, juice and zest
  • 2 tablespoons parsley, chopped
  • salt and pepper to taste
4.3/5 (4 Votes)

BREAKFAST CASSEROLE

BREAKFAST CASSEROLE

By

I've tried a lot of breakfast casseroles but it seems that you always have to choose which ingredients you'd prefer

  • 2 to 3 potatoes, skinned
  • 1 large onion, chopped
  • 2 green bell peppers, chopped
  • 12 slices bacon, cooked and crumbled
  • 1 package frozen cooked breakfast sausages, thawed and chopped
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup mozzarella cheese, shredded
  • 12 eggs
  • 1/4 cup Romano or Parmesan cheese, grated
  • Salt, to taste
  • Pepper, to taste
  • Hot sauce (optional)
4.4/5 (49 Votes)

Pretzel Turtles

Pretzel Turtles

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Preheat the oven to 325 degrees F

  • 24 pecan halves
  • 24 mini pretzel twists
  • 24 individually wrapped soft caramel squares, unwrapped
  • 8 ounces good-quality milk chocolate, melted
4.6/5 (8 Votes)

Spinach and Feta Quesadillas

Spinach and Feta Quesadillas

By

Mix the spinach, herbs, green onions and feta in a bowl

  • 1/2 cup packed spinach, steamed and squeezed to drain
  • 1 tablespoon herbs (a combination of mint, dill and parsley), chopped
  • 1 green onion, sliced
  • 2 tablespoons feta, crumbled
  • 2 (8 inch) tortillas
  • 1 cup handfuls kasseri or mozzarella, shredded
4.6/5 (19 Votes)