开云体育

Cheesy Bacon Kale Stuffed Chicken Recipe Delicious, Tender Chicken Breasts Stuffed with Cheese, Bacon and Kale! Quick, Easy and Delicious Recipe! Prep Time25minutes mins Cook Time20minutes mins Total Time45minutes mins Course: Main Course Cuisine: American 开云体育s: 4 servings Calories: 1033kcal Author: Julie Evink Ingredients 1 3-4 breasts lb boneless, skinless, chicken breasts 4 slices bacon cooked and crumbled 4 c. chopped kale 2 garlic cloves minced 4 Tbsp extra virgin olive oil divided 1 c. Sargento? Chef Blends 4 State Cheddar divided 1/2 tsp garlic powder 1/4 tsp smoked paprika 1 tsp dried parsley 1 c. crushed oyster crackers 1 egg Instructions Preheat oven to 375 degrees. Pound your chicken breasts so they are the same thickness. In a large skillet heat 2 Tbsp olive oil over medium heat. Place kale in the skillet and cook until it is limp about 5-7 minutes. Meanwhile in a pie plate combine 1/2 c. Sargento? Chef Blends 4 State Cheddar, garlic powder, smoked paprika, dried parsley and crushed crackers. In a separate pie plate whisk the egg. When the kale is done cooking mix it together with 1/2 c. Sargento? Chef Blends 4 State Cheddar, and bacon in mixing bowl. Spread the mixture on one side of the chicken breast and fold over. You can secure the chicken breast with a toothpick. Repeat for all chicken breasts. Dip each chicken breast in egg, coating both sides of chicken. Then dip in cracker crumb mixture coating all sides, you may need to press the mixture onto the chicken breast. Place in skillet with remaining olive oil, heated over medium heat. Saute chicken for 3 minutes then flip and saute 3 more minutes. Place on baking sheet and bake for 5-7 minutes in preheated oven or until cooked through and juices are clear. Nutrition 开云体育: 1 | Calories: 1033kcal | Carbohydrates: 66g | Protein: 58g | Fat: 61g | Saturated Fat: 22g | Cholesterol: 190mg | Sodium: 1295mg | Potassium: 1621mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24445IU | Vitamin C: 284.4mg | Calcium: 815mg | Iron: 8.1mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Garlic Bread Quick and easy homemade Garlic Bread with the perfectly crisp edges, soft buttery center and golden brown toasted top. Prep Time5minutes mins Cook Time15minutes mins Total Time20minutes mins Course: Side Dish Cuisine: American, Italian 开云体育s: 8 Calories: 272kcal Author: Julie Evink Equipment Serrated knife Small mixing bowl Baking Sheet Ingredients 16 oounces French Bread about 1 loaf, cut in half lengthwise ? cup butter softened 4 cloves garlic minced 2 Tablespoons fresh Parsley inced Instructions Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine butter and garlic. Spread over the cut sides of the French bread. Then sprinkle parsley over the top. Place cut side up, on a baking sheet. Bake at 350 degrees Fhahrenheit for 10 minutes. After baking time is done, turn the oven to broil and broil on high 2-3 minutes about 4-6 inches away from heat or until golden brown. Nutrition Calories: 272kcal | Carbohydrates: 33g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 397mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Rhubarb Pie Recipe Classic Rhubarb Custard Pie recipe that has been handed down for generations. Quick and easy dessert that is the perfect combo of sweet and tangy from the rhubarb! Prep Time30minutes mins Cook Time1hour hr Total Time1hour hr 30minutes mins Course: Dessert Cuisine: American 开云体育s: 8 Calories: 324kcal Author: Julie Evink Ingredients 1 9'' pie shell or crust 3 eggs beaten 2 Tablespoons all-purpose flour 4 cups rhubarb chopped into ? inch pieces 1 ? cups white sugar Instructions Preheat oven to 350 degrees Fahrenheit. Bake pie crust in pie plate according to directions. Combine the rest of the ingredients in a large mixing bowl. Pour into pie shell. Bake in preheated oven at 350 degrees Fahrenheit for 60 minutes or until the middle of the pie is set. Remove and let cool then enjoy. Nutrition Calories: 324kcal | Carbohydrates: 61g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 115mg | Potassium: 384mg | Fiber: 2g | Sugar: 45g | Vitamin A: 210IU | Vitamin C: 9.5mg | Calcium: 115mg | Iron: 1.2mg Source: Julie's Eats and Treats ~~~~~ Rhonda in MO

Fancy Nancy Chicken Salad (Chicken Salad Chick Copycat) This chicken salad is filled with grapes, apples, pecans, and shredded chicken! It’s identical to the Fancy Nancy Chicken Salad from Chicken Salad Chick! Course Main Course, Salad Cuisine American Keyword fancy nancy chicken salad Prep Time 10 minutes Refrigerate 30 minutes Total Time 40 minutes 开云体育s 4 servings Calories 461 kcal Ingredients 4 cups shredded chicken ? cup chopped fuji or honey crisp apples ? cup red seedless grapes, cut into ?ths ? cup chopped celery 2 TBS chopped pecans 1 cup mayonnaise (reduced fat is fine) 1 ? teaspoon ranch season (hidden valley powder) ? teaspoon salt ? teaspoon black pepper Instructions Using a medium/large bowl, add the chicken, apples, grapes, celery, pecans, mayonnaise, salt, pepper, and ranch seasoning. Stir gently to combine everything and mix well. Cover and place in the refrigerator for at least 30 minutes to let the flavors meld together. Serve and refrigerate when not serving. Will keep in fridge for up to 1 week. Recipe Notes *Nutritional information per serving (4 servings): 462 calories, 12g carbohydrates, 1g fiber, 6g sugar, 39g protein Source: Domestic Superhero ~~~~~ Rhonda in MO

Air Fryer Carrots (easy side dish) Making roasted carrots in the air fryer is the perfect easy side dish! These air fryer carrots come out tender and are done in less than 15 minutes! Course Side Dish Cuisine American Keyword air fryer carrots, air fryer roasted carrots Prep Time 5 minutes Cook Time 13 minutes 开云体育s 4 servings Calories 58 kcal Ingredients 2 cups chopped carrots (about ? inch thick rounds) 1 TBS olive oil ? teaspoon salt ? teaspoon black pepper 1 teaspoon brown sugar, optional Instructions Prep the carrots by peeling, washing, and chopping off the ends. Then chop the carrots into slices about ? inch thick. Try to cut them uniformly so they cook evenly. In a medium bowl, add the carrots, oil, seasonings, and brown sugar. Toss to coat evenly. Place the carrots into the air fryer. Set the temperature to 370 degrees and 10 minutes. After the time, open the basket and shake the carrots. Cook 3 more minutes. Remove carefully from air fryer and serve. Recipe Notes Nutritional information based off 4 half cup servings, and using brown sugar: 56 calories, 3g fat, 5g carbohydrates, 3g fiber, 4g sugar, 1g protein. To reheat carrots: add back to air fryer basket and cook 3 minutes at 350 degrees. Source: Domestic Superhero ~~~~~ Rhonda in MO

Ravioli Primavera (Pioneer Woman) This easy pasta dish is perfect for springtime—or anytime! Author: Ree Drummond (Pioneer Woman) Recipe Type: weeknight meals, dinner, main dish Total Time: 25 min Yield: 4 to 6 servings Prep Time: 25 min Ingredients: Kosher salt, to taste 2 (9-ounce) packages cheese or spinach ravioli 2 tablespoons salted butter 1 onion, finely diced 3 garlic cloves, minced 1 cup broccoli florets 8 ounces thin asparagus, trimmed and cut into 1-inch pieces 1/4 cup white wine 2/3 cup low-sodium chicken broth 1/2 cup heavy cream 1 cup frozen peas, thawed 3/4 cup diced ham 1/2 cup prepared pesto 1/4 cup grated parmesan cheese, plus more for serving Black pepper, to taste Directions: 1 Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. 2 Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, about 1 minute. Stir in the broccoli and cook 1 minute. Stir in the asparagus and cook 1 minute. Season with salt. 3 Splash in the wine, then the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute. 4 Stir in the peas and let them heat up in the sauce. 5 Stir in the ham, pesto and parmesan and let them heat a bit. Season with salt and pepper. 6 Drain the ravioli, add to the skillet and toss. Serve with more parmesan. Source: thepioneerwoman.com Ginny Butterfield Cranberry Twp, Pa

Buckeye brownie cookies are a decadent treat that combines the rich, fudgy texture of brownies with the creamy, peanut-buttery taste of Buckeye candy, popular in Ohio and beyond. These cookies are perfect for anyone who loves the combination of chocolate and peanut butter. The base of the cookie is like a chewy brownie, topped with a luscious peanut butter ball that’s partially dipped in smooth, melted chocolate to resemble the look of a Buckeye nut. Ideal for holiday gatherings, potlucks or as a special treat for chocolate and peanut butter lovers, these cookies are sure to impress with their delightful flavor and attractive appearance. INGREDIENTS: list of 3 items ? For the Brownie Cookies: list of 4 items nesting level 1 ? 1 box (about 18-20 oz) brownie mix (choose a fudgy type) ? 2 eggs ? 1/3 cup vegetable oil ? 1/4 cup all-purpose flour list end nesting level 1 ? For the Peanut Butter Filling: list of 2 items nesting level 1 ? 3/4 cup creamy peanut butter ? 1/2 cup powdered sugar list end nesting level 1 ? For the Chocolate Coating: list of 2 items nesting level 1 ? 1 cup semisweet chocolate chips ? 2 tablespoons shortening or coconut oil list end nesting level 1 list end DIRECTIONS: list of 6 items 1. Prepare the Brownie Cookies: list of 4 items nesting level 1 ? Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. ? In a large bowl, combine the brownie mix, eggs, vegetable oil, and flour. Stir until well mixed and a dough forms. ? Take about 1 tablespoon of dough, roll it into a ball, and place it on the prepared baking sheet. Flatten slightly. ? Repeat with the remaining dough, spacing the cookies about 2 inches apart. list end nesting level 1 2. Bake the Cookies: list of 2 items nesting level 1 ? Bake in the preheated oven for 8 to 10 minutes, or until the cookies are just set. They should still be soft in the center. ? Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. list end nesting level 1 3. Make the Peanut Butter Filling: list of 2 items nesting level 1 ? In a medium bowl, mix together the peanut butter and powdered sugar until smooth. ? Roll the mixture into small balls, about 1 teaspoon each. list end nesting level 1 4. Assemble the Cookies: list of 1 items nesting level 1 ? Once cookies are cool, press a peanut butter ball into the center of each cookie. list end nesting level 1 5. Prepare the Chocolate Coating: list of 1 items nesting level 1 ? In a small microwave-safe bowl, combine the chocolate chips and shortening or coconut oil. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. list end nesting level 1 6. Dip the Cookies: list of 2 items nesting level 1 ? Dip the top of each cookie into the melted chocolate, covering the peanut butter ball partially. Allow the excess chocolate to drip off. ? Return the cookies to the wire rack and let the chocolate set completely, about 30 minutes at room temperature or 10 minutes in the refrigerator. list end nesting level 1 list end Buckeye Brownie Cookies are not just a treat to eat but also fun to make, especially with kids or friends. The final product is a visually appealing and incredibly tasty combination of textures and flavors that make these cookies a hit at any event.

These cheesy potato bites are the perfect bite-sized snack for any gathering or family meal. With a crispy golden crust on the outside and a soft, cheesy, and flavorful inside, these bites are sure to be a crowd-pleaser. The combination of sharp cheddar cheese, creamy mashed potatoes, and a hint of garlic and chives makes them irresistible. Whether served as an appetizer, side dish, or snack, these Cheesy Potato Bites are easy to make and guaranteed to disappear quickly! INGREDIENTS: list of 11 items ? 3 large russet potatoes, peeled and cut into chunks ? 1 cup sharp cheddar cheese, shredded ? ? cup grated Parmesan cheese ? 2 tablespoons unsalted butter ? 2 cloves garlic, minced ? 2 tablespoons sour cream ? ? cup chopped chives ? Salt and pepper to taste ? 1 egg, beaten ? 1 cup panko breadcrumbs ? Cooking spray or oil for frying list end INSTRUCTIONS: list of 6 items 1. Prepare the potatoes: Boil the potato chunks in salted water until tender, about 10-15 minutes. Drain and mash the potatoes until smooth. 2. Make the filling: In the mashed potatoes, stir in cheddar cheese, Parmesan, butter, minced garlic, sour cream, and chopped chives. Season with salt and pepper to taste. 3. Shape the bites: Once the mixture is cool enough to handle, scoop about a tablespoon of the potato mixture and roll it into a ball. Repeat with the remaining mixture. 4. Coat the bites: Dip each potato ball into the beaten egg, then roll it in the panko breadcrumbs to coat evenly. 5. Cook the bites: Heat oil in a skillet over medium heat, or use an air fryer for a healthier option. Fry the potato bites in batches until golden and crispy, about 2-3 minutes per side. If using an air fryer, spray the bites lightly with cooking spray and air fry at 400°F for 10-12 minutes, flipping halfway through. 6. Serve: Let the bites cool slightly before serving with your favorite dipping sauce, like ranch or sour cream. list end Enjoy your crispy, cheesy, and delicious Cheesy Potato Bites!

Summer pasta salad is a vibrant and refreshing dish that captures the essence of the season with its colorful mix of fresh vegetables and tender pasta, all tossed in a light and tangy dressing. This salad is perfect for picnics, barbecues, or as a side dish for any summer meal. The combination of juicy tomatoes, crisp cucumbers, sweet bell peppers, and fragrant basil creates a delightful medley of flavors and textures. The simple yet flavorful dressing ties everything together, making this salad a satisfying and easy-to-make option for enjoying the bounty of summer produce. INGREDIENTS list of 8 items ? 8 ounces rotini or fusilli pasta ? 1 cup cherry tomatoes, halved ? 1 cup cucumber, diced ? 1 red bell pepper, diced ? 1/2 red onion, thinly sliced ? 1/2 cup black olives, sliced ? 1/2 cup feta cheese, crumbled ? 1/4 cup fresh basil leaves, chopped list end For the Dressing: list of 7 items ? 1/4 cup olive oil ? 2 tablespoons red wine vinegar ? 1 tablespoon lemon juice ? 1 teaspoon Dijon mustard ? 1 teaspoon honey ? 1 garlic clove, minced ? Salt and pepper, to taste list end INSTRUCTIONS list of 5 items 1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta, then set aside. 2. Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined. 3. Combine the ingredients: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, feta cheese, and fresh basil. 4. Toss the salad: Pour the dressing over the pasta salad and toss gently until all the ingredients are evenly coated. 5. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature. list end Enjoy your summer pasta salad as a refreshing and colorful dish that celebrates the fresh flavors of the season, perfect for any summer gathering or meal.

Jalapeno cornbread is a deliciously moist and slightly spicy twist on classic cornbread, perfect for pairing with chili, barbecues or any hearty meal. The sweetness of the corn contrasts beautifully with the kick from fresh jalapeno, while the golden crust adds satisfying crunch to each bite. This easy-to-make recipe combines simple ingredients, creating a flavorful side dish that’s a hit at gatherings or just as a comforting treat at home. Serve it warm with a pat of butter for a truly irresistible experience. Ingredients: list of 12 items ? 1 cup cornmeal ? 1 cup all-purpose flour ? 1/4 cup granulated sugar ? 1 tbsp baking powder ? 1/2 tsp salt ? 1 cup buttermilk ? 1/3 cup vegetable oil ? 2 large eggs ? 1 cup corn kernels (fresh, frozen, or canned) ? 2-3 jalape?os, seeded and chopped ? 1/2 cup shredded cheddar cheese (optional) ? Butter, for greasing the pan list end Instructions: list of 7 items 1. Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet with butter. 2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. 3. In a separate bowl, mix the buttermilk, vegetable oil, and eggs until well combined. 4. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the corn kernels, chopped jalape?os, and shredded cheese if using. 5. Pour the batter into the prepared pan and spread it evenly. 6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. 7. Let the cornbread cool for a few minutes before slicing and serving. list end This Jalape?o Cornbread is the perfect blend of sweet and spicy, with a tender crumb and a bit of heat that will warm you up from the inside out!

Spicy Scrambled Eggs are a quick and flavorful twist on the classic breakfast dish, perfect for those who love a bit of heat in the morning. This dish combines fluffy eggs with bold spices, fresh vegetables, and a kick of chili, creating a satisfying meal that’s great on its own or served with toast or tortillas. Easy to customize with your favorite ingredients, Spicy Scrambled Eggs are ideal for a hearty breakfast or a simple brunch with a fiery twist. INGREDIENTS list of 11 items ? 4 large eggs ? 2 tbsp milk or cream ? 1 tbsp olive oil or butter ? 1/4 cup diced onion ? 1/4 cup diced tomato ? 1 small green chili or jalape?o, finely chopped (adjust to taste) ? 1/4 tsp ground cumin ? 1/4 tsp smoked paprika ? Salt and freshly ground black pepper, to taste ? 2 tbsp fresh cilantro or parsley, chopped ? Optional: grated cheese, avocado slices, or hot sauce for serving list end INSTRUCTIONS list of 6 items 1. Whisk the Eggs: list of 1 items nesting level 1 ? In a bowl, whisk the eggs with milk or cream, a pinch of salt, and a dash of black pepper until fully combined and slightly frothy. list end nesting level 1 2. Sauté the Vegetables: list of 1 items nesting level 1 ? Heat the olive oil or butter in a nonstick skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Stir in the diced tomato and chopped chili, and cook for another 1-2 minutes. list end nesting level 1 3. Add the Spices: list of 1 items nesting level 1 ? Sprinkle the cumin and smoked paprika into the skillet, stirring well to coat the vegetables. Cook for 30 seconds to bloom the spices. list end nesting level 1 4. Cook the Eggs: list of 1 items nesting level 1 ? Pour the whisked eggs into the skillet. Let them sit undisturbed for a few seconds, then gently stir with a spatula, pushing the eggs from the edges to the center as they cook. list end nesting level 1 5. Finish and Serve: list of 1 items nesting level 1 ? Remove the skillet from heat while the eggs are still slightly undercooked, as they will continue to cook from residual heat. Stir in the fresh cilantro or parsley. list end nesting level 1 6. Serve: list of 1 items nesting level 1 ? Serve immediately with toast, tortillas, or on their own. Add optional toppings like grated cheese, avocado slices, or a drizzle of hot sauce for extra flavor. list end nesting level 1 list end

No-Mayo Avocado Egg Salad No-Mayo Avocado Egg Salad is the healthiest version of Egg Salad! Cut out the fatty mayonnaise by using creamy avocado and Greek yogurt for the best egg salad! Prep Time 5 minutes Total Time 5 minutes 开云体育s 6 half cup servings Calories 140 kcal Ingredients 1 medium avocado ? cup fat free Greek yogurt 1 teaspoon Lemon juice 1 teaspoon Spicy Brown Mustard ? teaspoon black pepper ? teaspoon salt ? teaspoon paprika 7 large hardboiled eggs, chopped Instructions In a mixing bowl add all ingredients except eggs; mix with a fork to combine well. Add chopped eggs and fold into avocado mixture. Serve on bread for sandwiches, with crackers or pretzels as a snack, or eat plane! Enjoy! Source: Domestic Superhero ~~~~~ Rhonda in MO

Ginger Soy Chicken (One Skillet) These Ginger Soy Chicken thighs are made in one skillet and simmered in the most delicious asian sauce. This 20 minute meal is perfect for dinner! Calories 268 kcal Ingredients 2 lbs skinless boneless chicken thighs ? TBS olive oil salt and pepper ? cup apricot or orange preserves 1 teaspoon garlic (2 cloves minced) ? cup low sodium soy sauce 1 inch knob fresh ginger, peeled and grated ? teaspoon red pepper flakes 3 stalks green onions, chopped Instructions Season tops and bottoms of chicken with salt and pepper. In a large skillet over medium heat, add the olive oil, then the chicken thighs. Cook about 5 minutes and then flip to opposite side, cooking 4-5 more minutes or until cooked through. Remove from skillet and set aside. In the same skillet, add preserves, garlic, soy sauce, ginger, and red pepper flakes; whisk to combine. Bring to a boil, then reduce heat to simmer. Simmer for about 2 minutes, then add chopped green onions, whisking to combine. Simmer 2 more minutes or until sauce is slightly thickened. Add chicken back to the skillet and spoon the sauce over the top, cooking about 30 seconds. Serve immediately and enjoy! Recipe Notes You can also make this using chicken breast, just adjust cooking time so the chicken is cooked all the way through. You can also cut the breasts into bite sized pieces reducing the amount of time to cook through (about 5-7 minutes). **Nutritional Information: 268 calories, 9g fat, 20g carbohydrates, 16g sugar, 27g protein. Source: Domestic Superhero ~~~~~ Rhonda in MO