开云体育

Crispy Crab Crescent Bites with Creamy Filling Alice's Recipes Made By: Dave Smith "You can use fresh, canned or imitation crab meat. I get jumbo lump from COSTCO‘s." Savor buttery crescents stuffed with creamy crab, cheese, and seasoning. A perfect snack or party idea that’s easy and flavorful! Author: Fati Zaho Hi! I'm Fati Zaho, and I'm delighted to welcome you to Alice's Recipes. I love sharing recipes that celebrate both heritage and innovation, making cooking accessible and enjoyable for everyone. Each recipe I share has been carefully tested and refined in my kitchen, ensuring you can recreate these dishes with confidence. My goal is to help you discover the joy of cooking and create meals that bring people together. Follow us on social media Recipe Type: Quick Bites Total Time: 30 min Prep Time: 15 min Cook Time: 15 min Ingredients: 1 8-ounce can refrigerated crescent rolls dough 1 cup cooked crab meat, chopped (fresh, canned, or imitation) 4 ounces cream cheese, softened 2 tablespoons mayonnaise 2 green onions, finely chopped 1 teaspoon Old Bay seasonings or any seafood seasoning 1/2 cup shredded mozzarella or Cheddar cheese Salt and pepper to taste Optional garnish: chopped parsley or paprika Directions: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, mix together cream cheese, mayonnaise, crab meat, green onions, Old Bay seasoning, shredded cheese, and a pinch of salt and pepper. Unroll the crescent dough and separate it into triangles. Place about 1 tablespoon of crab mixture at the wide end of each triangle, then roll up like a crescent roll. Place crescents on the prepared baking sheet and bake for 12–15 minutes, or until golden brown. Optional: Sprinkle with parsley or paprika before serving. Source: alicesrecipes.com Ginny Butterfield Cranberry Twp, Pa

Winter Salad Course Salad Cuisine American Prep Time 15minutes minutes Total Time 15minutes minutes 6servings This Winter Salad brings together spinach with apple slices, feta cheese, crunchy pecans, and a light, sweet vinaigrette. The flavors balance each other, with a combination of sweet, salty, and fresh. Cook ModePrevent your screen from going dark Ingredients ?5 ounces baby spinach ?1 Honeycrisp apple, sliced ?? cup feta cheese ?? cup pecans, chopped ?4 ounces sugar pomegranate seeds ?? cup pumpkin seeds ?4 sprigs mint julienne-cut Vinaigrette Ingredients ?? cup avocado oil ?? cup red wine vinegar ?2 tablespoons honey ?? teaspoon garlic powder ?? teaspoon kosher salt ?? teaspoon ground black pepper Instructions Arrange the salad ingredients onto your serving dish. To a separate small bowl, add the vinaigrette ingredients. Mix with a fork until combined. Drizzle the vinaigrette on top of the salad or toss to coat. Enjoy! Notes You can keep the undressed salad in the fridge in an air-tight container for up to 3 days. Nutrition 开云体育: 1serving | Calories: 246kcal | Carbohydrates: 17g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 260mg | Potassium: 286mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2318IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 1mg Source: 365 Days of Baking and More ~~~~~ Rhonda in MO

Ambrosia Salad Course Salad, Side Dish Cuisine American Prep Time 5minutes minutes Total Time 2hours hours 5minutes minutes 16servings This classic fluffy Ambrosia Salad is easy to make and is the perfect side dish to bring to parties and potlucks. Loaded with marshmallows and sweet fruity flavors, you’ll love this nostalgic treat! Cook ModePrevent your screen from going dark Ingredients ?8 ounces Cool Whip, thawed *You can substitute my Stabilized Whipped Cream Recipe ?5.3 ounce vanilla Greek Yogurt ?? cup sweetened shredded coconut ?15 ounce canned Mandarin oranges, drained ?20 ounce canned pineapple chunks, drained ?10 ounce jarred Maraschino cherries, drained ?2 cups fruit-flavored mini marshmallows Toppings ?additional Maraschino cherries, as desired Instructions Stir the cool whip, yogurt, and coconut shreds until thoroughly combined. Then stir in all of the fruit. Finally, gently fold in the marshmallows and let chill in the fridge for about 2 hours. Top with more maraschino cherries, if you would like, before serving and enjoying! Notes Store in an airtight container in the refrigerator for up to 3 days. This recipe makes 8 cups and nutritional information has been calculated for ? cup serving per person. Nutrition 开云体育: 1serving | Calories: 128kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 27mg | Potassium: 117mg | Fiber: 2g | Sugar: 23g | Vitamin A: 238IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 0.3mg Source: 365 Days of Baking and More ~~~~~ Rhonda in MO

Watergate Salad Course Salad Cuisine American Prep Time 10minutes minutes Total Time 2hours hours 10minutes minutes 12servings Watergate Salad is an easy side dish that's chock full of different flavors and textures with creamy pistachio pudding, tangy fruit, and crunchy nuts. It's a dish to wow the senses and the taste buds! Cook ModePrevent your screen from going dark Ingredients ?3.4 ounces instant Pistachio pudding mix ?20 ounces canned pineapple chunks (and juice) ?? cup Maraschino cherries, drained ?2 ? cups mini marshmallows ?? cup chopped walnuts ?4 ounces Cool Whip, thawed * See Note Toppings ?Maraschino cherries ?Chopped pistachios Instructions Mix together the pudding mix & pineapple chunks, with the juice. Stir in the cherries, walnuts, marshmallows, and Cool Whip. Let the salad set for 2 hours in the fridge, covered. Top with cherries and pistachio before serving! Notes Don't like Cool Whip? Don't let that stop you from making this, use my Stabilized Whipped Cream recipe instead! Store leftovers in an airtight container in the fridge for 2-3 days. Be sure to stir before serving. This recipe makes 6 cups. Nutritional information has been calculated for ? cup serving per person. Nutrition 开云体育: 1serving | Calories: 146kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 132mg | Potassium: 93mg | Fiber: 1g | Sugar: 24g | Vitamin A: 44IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 0.3mg Source: 365 Days of Baking and More ~~~~~ Rhonda in MO

Loaded Red Bliss Potato Salad Course Side Dish Cuisine American Prep Time 10minutes minutes Cook Time 15minutes minutes Total Time 2hours hours 40minutes minutes 4servings This Loaded Red Potato Salad is like eating a baked potato with all the fixin’s. Red Bliss potatoes, Dijon mustard, bacon, green onions, and cheese make this a potato salad perfect for summer cookouts! Cook ModePrevent your screen from going dark Ingredients ?2 lbs. red potatoes ?1 cup mayonnaise ?2 tablespoons Honey Dijon mustard ?? teaspoon kosher salt plus more to taste if desired ?? black pepper ?6 slices cooked bacon chopped ?3 green onions chopped ?? cup shredded Cheddar Jack cheese Instructions Fill a medium pot with water and placing it on the stove, set it to medium high to bring to a boil. Wash and gently scrub the potatoes with cool water, removing any dirt. Cut into cubes about 1/2-3/4 inches. Place potatoes into pot and cook for 10 - 12 minutes or until fork tender. To make the dressing, in a small bowl, mix together the mayonnaise, honey dijon mustard, salt, pepper, bacon and green onions. Drain the potatoes and allow to cool for about 15 minutes. Place into a medium bowl and add the dressing and cheese. Gently mix together until well coated. Cover and place bowl into refrigerator for at least two hours before serving. Nutrition Calories: 679kcal | Carbohydrates: 41g | Protein: 13g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 882mg | Potassium: 1150mg | Fiber: 4g | Sugar: 5g | Vitamin A: 311IU | Vitamin C: 21mg | Calcium: 148mg | Iron: 2mg Source: 365 Days of Baking and More ~~~~~ Rhonda in MO

Leftover Turkey Salad When you have Thanksgiving leftovers to use up, whip up this Leftover Turkey Salad. This vibrant dinner salad showcases the best flavors of the season! CourseMain Dish, Salad CuisineAmerican Keywordcobb salad, leftover turkey recipes, uses for leftover turkey Prep Time10minutes minutes Total Time10minutes minutes 开云体育s4 servings Calories557kcal AuthorBrianne @ Cupcakes & Kale Chips Ingredients For the Salad: 8 cups mixed baby greens or your favorite lettuce 2 cups roasted sweet potato cubes (make your own or use frozen ones like Cascadian Farm Premium Organic Fire Roasted Sweet Potatoes) 2 cups cooked chopped turkey or chicken 1 medium apple, thinly sliced 1 cup (about 4 oz.) shredded sharp cheddar cheese 1/4 cup chopped walnuts, lightly toasted in the oven or in a pan, if desired 1/4 cup dried cranberries 4 slices bacon, cooked and crumbled 1/2-3/4 cup Cranberry Balsamic Dressing (see below) For the Cranberry Balsamic Dressing: 1/4 cup cranberry sauce 1/4 cup balsamic vinegar 1/4 cup olive oil salt and pepper, to taste Instructions For the Salad: Divide the greens between four plates or place in one large salad bowl. Top with cooked sweet potatoes, chicken, apple, cheddar cheese, walnuts, dried cranberries, and bacon. Drizzle with the Cranberry Balsamic Dressing. You can line up the ingredients on top of the lettuce or gently toss everything together. For the Cranberry Balsamic Dressing: Combine the ingredients in a small blender jar or Magic Bullet and blend until smooth. Nutrition 开云体育: 1salad | Calories: 557kcal | Carbohydrates: 40g | Protein: 29g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 465mg | Potassium: 695mg | Fiber: 4g | Sugar: 21g | Vitamin A: 10684IU | Vitamin C: 23mg | Calcium: 254mg | Iron: 2mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO

Minestrone Soup This minestrone soup recipe features savory tomato broth swirled with dried herbs beans, veggies, and gluten free pasta. Also vegetarian! CourseSoup CuisineItalian Keywordminestrone soup recipe MethodStovetop Prep Time5minutes minutes Cook Time15minutes minutes Total Time20minutes minutes 开云体育s6 servings Calories246kcal AuthorBrianne Izzo Ingredients 1 tablespoon olive oil 1 large carrot , peeled and diced 2 stalks celery , diced 1 large yellow onion , diced 2 cloves garlic , minced or crushed 1 tablespoon dried oregano 1 tablespoon dried basil 1 teaspoon black pepper 1/2 teaspoon kosher salt , or to taste 1 14 oz. can of kidney beans , drained and rinsed 1 14 oz. can of cannellini beans , drained and rinsed 1 28 oz. fire roasted diced tomatoes 1 4 oz. canned crushed tomatoes (1 ? cups or about half of a 28 oz. can) ? teaspoon white balsamic vinegar 3 cups vegetable stock or broth , plus additional if needed 4 ounces dry elbow macaroni , gluten free if needed Grated Parmesan cheese for serving, if desired Instructions Heat a large, heavy-bottomed pot over medium-high heat, and add the olive oil. Add carrots, celery, and onion to the pot and sauté for 3-4 minutes, until starting to turn translucent and tender. Reduce heat to medium and add garlic, oregano, basil, pepper, and salt, and continue cooking for another 1-2 minutes or until fragrant. Add the kidney beans, cannellini beans, fire roasted tomatoes, crushed tomatoes, and white balsamic vinegar to the pot, then pour the vegetable stock into the pot. Stir to combine, increase heat to medium-high and bring to a low boil. Stir the pasta into the simmering soup and cook for 7-8 minutes for regular pasta or 5-6 minutes for gluten free pasta, or until the pasta is al dente. If soup appears too thick, add more vegetable stock to reach the desired consistency. Adjust seasoning with salt and pepper, if needed. Ladle into soup bowls and serve with grated Parmesan cheese, if desired. Nutrition Calories: 246kcal | Carbohydrates: 44g | Protein: 11g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 928mg | Potassium: 528mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2629IU | Vitamin C: 8mg | Calcium: 118mg | Iron: 4mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO

Cheesy Quinoa Need a new quinoa side dish? The whole family will love this Cheesy Quinoa because it's creamy and loaded with cheddar cheese. So easy to make with simple ingredients, it’s perfect for busy nights! CourseSide, Side Dish CuisineAmerican Keywordcheesy quinoa, quinoa side dish MethodStovetop Prep Time5minutes minutes Cook Time15minutes minutes Total Time20minutes minutes 开云体育s6 servings Calories198kcal AuthorBrianne Izzo Ingredients 1 cup uncooked quinoa, rinsed and drained 2 cups chicken or vegetable broth or stock 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup shredded cheddar cheese (about 4 oz., you can reduce to 1/2 cup if you prefer it slightly less cheesy) 1/2 cup plain Greek yogurt Instructions Combine 1 cup uncooked quinoa, 2 cups chicken or vegetable broth or stock1 teaspoon dry mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a pot. Cover and bring to a boil. The reduce heat and simmer as per package instructions, about 15 minutes until the liquid is absorbed and the quinoa is fluffy. When quinoa is fully cooked, add the 1 cup shredded cheddar cheese and 1/2 cup plain Greek yogurt. Stir until creamy. Season to taste with more salt and pepper, if needed. Nutrition 开云体育: 0.5cup (approximately) | Calories: 198kcal | Carbohydrates: 20g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 615mg | Potassium: 215mg | Fiber: 2g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 0.02mg | Calcium: 169mg | Iron: 1mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO

Breakfast Tostadas Ready in ten minutes, this breakfast tostadas recipe made with refried beans, melted cheese, and soft fried eggs layered on top of crisp tortillas is perfect any time of day. CourseBreakfast CuisineMexican, Tex Mex Keywordbreakfast tostadas MethodOven, Stovetop Prep Time2minutes minutes Cook Time8minutes minutes Total Time10minutes minutes 开云体育s4 servings (two tortillas plus one egg) Calories358kcal AuthorBrianne Izzo Ingredients 8 crispy tostada shells 1 16-oz. can of refried beans 1 cup shredded Colby Jack or pepper Jack cheese 1 tablespoon butter, divided 4 large eggs Salt and pepper 2 tablespoons water, divided 1 thinly sliced green onion 2 tablespoons minced fresh cilantro 4 tablespoons crumbled Cotija cheese or queso fresco Additional toppings, including pico de gallo, salsa, guacamole, avocado, etc. Instructions Preheat the oven to 350°F. Place the 8 crispy tostada shells on a large baking sheet. Stir the 1 16-oz. can of refried beans until smooth and then divide on each of the tostada shells. Spread the beans across the shells with a spatula. Sprinkle the 1 cup shredded Colby Jack or pepper Jack cheese over each tostada. Bake until the cheese melts, about 5-8 minutes. While the tostadas are baking, melt ? tablespoon of 1 tablespoon butter, in a large nonstick skillet over medium-low heat. When the butter begins to foam, tilt the pan to coat the bottom with butter. Add 2 of 4 large eggs to the skillet. When the edges of the eggs turn white, season them lightly with Salt and pepper. Add 1 tablespoon of 2 tablespoons water, to the pan and cover it with a lid. Remove the eggs from the heat when they are still soft and runny. Slide the cooked eggs onto a plate and tent them with foil. Drain any liquid from the pan and add ? tablespoon of butter to the hot skillet. Repeat the steps with the remaining eggs. When the cheese on the tostadas has melted, place 2 tostadas on each plate. Place an egg on top of each stack and sprinkle with 1 thinly sliced green onion, 2 tablespoons minced fresh cilantro, and 4 tablespoons crumbled Cotija cheese or queso fresco , if desired, as well as any other desired Additional toppings, including pico de gallo, salsa, guacamole, avocado, etc.. Nutrition 开云体育: 2tostadas plue on egg | Calories: 358kcal | Carbohydrates: 16g | Protein: 22g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 240mg | Sodium: 1153mg | Potassium: 136mg | Fiber: 5g | Sugar: 3g | Vitamin A: 895IU | Vitamin C: 1mg | Calcium: 380mg | Iron: 2mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO

Easy Shepherd's Pie This classic meat and vegetable casserole topped with cheesy mashed potatoes is super simple, and always a family-favorite comfort food meal. CourseDinner, Main Course CuisineIrish Keywordcasseroles, dinners with ground beef, gluten free dinners, kid friendly, shepherd's pie, St. Patrick's Day Prep Time10minutes minutes Cook Time45minutes minutes Total Time55minutes minutes 开云体育s6 Calories367kcal AuthorBrianne Izzo Ingredients 1 pound white or russet potatoes, peeled and cut into about 1 inch chunks 1 pound ground beef 1/2 medium onion chopped (roughly 1/2 cup) 1 garlic clove, crushed or minced 3/4 cup tomato paste (one 6-ounce can) 1/4 cup Worcestershire sauce 1 1/2 cups beef broth 4 cups frozen mixed vegetables or about two 10 oz. packages frozen vegetable medley, thawed (carrots, peas, corn, and green beans) 1/4 cup Greek yogurt or sour cream 1/4 cup milk 1 teaspoon kosher salt 1 cup shredded cheddar cheese, dividedInstructions Preheat your oven to 350°F and coat a 1.5 quart casserole dish with cooking spray. Peel and cut the potatoes into about 1 inch cubes, and place the potatoes and a pinch of salt into a pot of cold water. Cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork tender. While the potatoes are cooking, heat a skillet over medium heat. Add the ground beef, onion, garlic, and a pinch of salt and pepper to the skillet and cook, breaking up the meat, until it is browned. Drain any excess grease. Stir in the tomato paste, Worcestershire sauce, and beef broth. Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper. While the meat mixture is simmering, drain the potatoes and return to the pot. Add ? cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and 1 teaspoon salt to the potatoes. With a potato masher or hand mixer, mash to desired consistency. Add the meat mixture to the prepared casserole dish, then top with the mashed potatoes and remaining cheese. Bake for 30-35 minutes, or until heated through, and cheese and potatoes are slightly browned. Nutrition 开云体育: 1g | Calories: 367kcal | Carbohydrates: 40g | Protein: 29g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 1226mg | Potassium: 1333mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6860IU | Vitamin C: 26.4mg | Calcium: 234mg | Iron: 5.4mg Source: Cupcakes and Kale Chips ~~~~~ Rhonda in MO

Queso Flameado Recipe (Queso Fundido) Queso Flameado is gooey cheese in a sizzling hot skillet infused with chorizo's rich, smoky flavors and vibrant fresh cilantro leaves, served with flour tortillas! CourseAppetizers CuisineMexican, Tex-Mex Prep Time5minutes minutes Cook Time20minutes minutes Total Time25minutes minutes 开云体育s6 Calories443kcal AuthorMichele Ingredients 1 pound chorizo 16 ounces shredded chihuahua cheese (or Oaxaca, Monterrey Jack, or mozzarella) 1 tablespoon cilantro Optional sides: tortillas, chips, salsa, guacamole Instructions Preheat the Oven: Preheat your oven to 375°F (190°C). Cook the Chorizo: In a large oven-safe skillet (like cast iron), cook the chorizo over medium heat until browned and fully cooked, about 5–7 minutes. Use a wooden spoon to break it into small crumbles as it cooks. Drain excess grease, leaving a small amount to keep the chorizo moist and flavorful. Layer the Cheese: Spread the cooked chorizo evenly across the bottom of the skillet. You can reserve a tablespoon to add to the top before serving. Sprinkle the shredded cheese evenly on top of the chorizo, covering it completely. Bake the Queso Flameado: Transfer the dish or skillet to the preheated oven and bake for 10–12 minutes, or until the cheese is fully melted and bubbling. Broil for a Golden Top (Optional): If desired, broil the queso fundido on high for 1–2 minutes to create a golden, bubbly top. Watch closely to prevent burning. Garnish: Remove the skillet from the oven and spread the remaining chorizo over the cheese, then sprinkle with the cilantro for a fresh touch. Serve: Serve the queso fundido immediately with warm tortillas, tortilla chips, guacamole, or salsa on the side. Video Notes Storing Leftovers: Refrigerate in an airtight container for up to 3 days and reheat gently to maintain texture.Nutrition Calories: 443kcal | Carbohydrates: 2g | Protein: 29g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 107mg | Sodium: 475mg | Potassium: 58mg | Fiber: 0.002g | Sugar: 1g | Vitamin A: 786IU | Vitamin C: 0.02mg | Calcium: 382mg | Iron: 2mg Source: Flavor Mosaic ~~~~~ Rhonda in MO

Easy Lasagna Soup An easy cheesy and comforting Italian lasagna soup that tastes like your favorite lasagna. CourseSoup CuisineItalian Prep Time5minutes minutes Cook Time25minutes minutes Total Time30minutes minutes 开云体育s6 Calories729kcal AuthorMichele @ Flavor Mosaic Ingredients 1 lb lean ground beef 2 teaspoons garlic minced 2 14.5 oz cans Italian style diced tomatoes undrained 1 24 oz jar marinara sauce 2 cups reduced sodium beef broth 1 teaspoon Italian Seasoning 2 cups lasagna noodles broken into small pieces 1/2 cup ricotta cheese 1 cup Italian blend cheese shredded Instructions Boil the broken lasagna noodles per package directions. In a dutch oven cook the ground beef until browned and no longer pink. Stir in the minced garlic and cook for about 1 minute. Pour in the diced tomatoes and their liquid. Simmer for about 2 minutes. Pour in the marinara sauce and beef broth. Stir in the Italian seasoning. Stir in the drained cooked pasta. Let the soup simmer for about 5 minutes. About 5 minutes before serving spoon in the ricotta cheese, and top with shredded Italian style cheese. Cover for about 3 – 5 minutes to let cheese melt. Serve hot. Notes If you like this Easy Lasagna Soup, be sure to try these recipes:Tortellini Lasagna* Cheesy Tortellini Skillet Lasagna* Italiano Chicken Nutrition Calories: 729kcal | Carbohydrates: 114g | Protein: 47g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 263mg | Potassium: 766mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 7mg Source: Flavor Mosaic ~~~~~ Rhonda in MO

Strawberry Cheesecake Salad Recipe This Strawberry Cheesecake Salad is like a strawberry cheesecake in a bowl and makes a delicious and easy no bake dessert. CourseDessert CuisineAmerican Prep Time10minutes minutes Total Time10minutes minutes 开云体育s6 Calories355kcal AuthorMichele @ Flavor Mosaic Ingredients 8 ounces cream cheese (1 block) 1/2 cup powdered sugar 1 cup heavy whipping cream 1 teaspoon vanilla 2 lbs strawberries, chopped Instructions In a large bowl, beat together cream cheese, sugar, and vanilla until smooth and creamy. In another bowl, whip the heavy cream until it has soft peaks. Fold the whipped cream into the cream cheese and beat on low-speed. Add the strawberries into the cheesecake mixture. Serve immediately. Notes For a patriotic Red, White, and Blue Cheesecake Salad, check out my Berry Cheesecake Salad recipe. Nutrition Calories: 355kcal | Carbohydrates: 24g | Protein: 4g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 96mg | Sodium: 138mg | Potassium: 313mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1109IU | Vitamin C: 89mg | Calcium: 87mg | Iron: 1mg Source: Flavor Mosaic ~~~~~ Rhonda in MO

Instant Pot Broccoli Cheese Chicken And Rice Casserole Instant Pot Broccoli Cheese Chicken And Rice Casserole is creamy cheesy comfort food made with chicken, broccoli, rice and cheese, but made in the Instant Pot for a quick and easy one-pot meal. CourseMain Dishes CuisineAmerican, Southern Prep Time5minutes minutes Cook Time10minutes minutes Pressurization Time10minutes minutes Total Time20minutes minutes 开云体育s6 Calories543kcal AuthorMichele @ Flavor Mosaic Equipment 6-Quart Instant Pot Duo60 from Amazon.com (affiliate link) Ingredients Add BEFORE Pressure Cooking 2 Tablespoons oil 1-1/2 pounds boneless, skinless chicken breast (See Note Below) 1 onion (chopped) 2 cloves garlic (minced) salt and pepper to taste 1/2 packet ranch seasoning mix 1-1/2 cups white rice (See Note Below) 2-1/2 cups chicken broth 2 Tablespoons Worcestershire Add AFTER Pressure Cooking 1/2 cup milk 2 Tablespoons flour 1-1/2 cups frozen broccoli (See Note Below) 2 cups shredded cheddar cheese Instructions Press the Saute button on the Instant Pot. Wait until the front of the Instant Pot says "Hot," then add oil. When oil is hot, add the chicken breast cubes and chopped onion. Cook until the chicken is mostly white instead of pink and the onion is softened, about 3 – 4 minutes. Then add a tablespoon of minced garlic and cook for about a minute. Add the chicken broth and Worcestershire sauce. Deglaze the pan by scraping the bottom of the pot with a spatula to remove any food particles to prevent them from scorching. Add the uncooked white rice, and stir. Then add salt, pepper, and ranch seasoning mix. Do not stir. Press cancel to stop the sauté function. Secure the lid. Move the pressure valve to the sealing position. Press the pressure cook button or manual cook button, select high pressure, and adjust the time to pressure cook for 5 minutes. (It will take about 8 – 10 minutes for the Instant Pot to come up to pressure before the pressure cooking starts.) While the Chicken and Rice are cooking, in a small bowl, stir together the milk and flour to make a slurry. Set aside until after the chicken and rice have finished pressure cooking. While the chicken and rice are cooking, run hot water over the frozen broccoli to thaw. Drain the broccoli. After the Instant Pot has finished the pressure cooking cycle, let it release pressure naturally for 10 minutes and then, using a long-handled spoon move the pressure valve to the venting position, to do a quick release of pressure. Wait for the pin to drop. Then carefully, remove the lid. Immediately pour the milk and flour slurry into the chicken and rice mixture and stir. Add the thawed broccoli to the chicken and rice. Add the shredded cheese to the Broccoli Cheese Chicken And Rice Casserole. Stir everything together until it is well combined and the broccoli and cheese have been evenly distributed throughout the chicken and rice mixture. Notes Use either chicken breasts or chicken thighs as long as they are boneless and skinless and cut into cubes. I recommend rinsing the rice before adding to the Instant Pot. I have experienced better results with the texture of the rice when I have done that. To use brown rice instead of white rice, increase time to 8 minutes and increase the water by 1/4 cup for each 1 cup of brown rice. I used frozen broccoli. Before adding the broccoli to the casserole, rinse the broccoli in hot water to thaw. Don’t add broccoli at the same time as the chicken it will overcook. Add broccoli only after the chicken and rice have finished cooking. The heat of the chicken and rice mixture will heat the broccoli and melt the cheese. To avoid getting the “Burn” message, be sure to deglaze the pot after browning the chicken and cooking the garlic by adding the liquid and scraping the bottom of the pot to remove any food particles that might scorch. Add the seasonings in the order specified but do not stir. This will also help to prevent receiving the Burn notice.Nutrition Calories: 543kcal | Carbohydrates: 47g | Protein: 39g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 114mg | Sodium: 83

Tijuana Shrimp Dip Nachos Tijuana Shrimp Dip Nachos make a cheesy, creamy, spicy, and crunchy appetizer that is perfect for game day. CourseAppetizers CuisineMexican Prep Time10minutes minutes Cook Time20minutes minutes Total Time30minutes minutes 开云体育s6 Calories640kcal AuthorMichele @ Flavor Mosaic Ingredients 2 tablespoons butter or olive oil 8 ounces small shrimp peeled, deveined 4 cloves garlic minced 1/2 teaspoon red pepper flakes (adjust to taste) 1/4 cup sherry or chicken broth 3 tablespoons freshly squeezed lemon juice from about 1 lemon Salt and freshly ground black pepper to taste. 4 ounces cream cheese at room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1 (10-ounce) can RO*TEL diced tomatoes and chilies, drained 1 cup shredded Cheddar Cheese cheese 1 cup shredded Gouda Cheese 1 13-ounce bag thick corn tortilla chips Garnish with chopped tomatoes onions, or jalape?os Instructions In a large skillet over medium-high heat, melt butter. Add shrimp, garlic, and red pepper flakes. Cook, for about 2 minutes until pink. Stir in wine and lemon juice; season with salt and pepper, to taste. Add in drained RO*TEL diced tomatoes and chilies. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, 1/2 cup Cheddar, and Gouda. Spread tortilla chips into a microwave-safe plate or bowl. Spoon the shrimp dip over the top of the tortilla chips. Sprinkle with remaining Cheddar and Gouda cheese. Place in the microwave for about 1 to 1-1/2 minutes. (Microwaves times may vary.) Serve immediately. Nutrition Calories: 640kcal | Carbohydrates: 45g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 174mg | Sodium: 1113mg | Potassium: 277mg | Fiber: 3g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 504mg | Iron: 2mg Source: Flavor Mosaic ~~~~~ Rhonda in MO

Breakfast Casserole This easy breakfast casserole is loaded with biscuits, eggs, and sausage for a hearty, crowd-pleasing meal—ready in just 30 minutes! Prep Time5minutes mins Cook Time25minutes mins Total Time30minutes mins Course: Breakfast Cuisine: American 开云体育s: 12 Author: Lil' Luna Equipment 9x13 baking dish Ingredients 1 (16.3-ounce) can Grands! Biscuits (8 count) 1 (8-ounce) package Jimmy Dean precooked sausage crumbles (or 1 cup crumbled cooked sausage) 1 cup shredded mozzarella cheese 1 cup shredded cheddar cheese 8 large eggs, beaten 1 cup milk, room temperature salt and pepper to taste Instructions Preheat the oven to 425°F. Line the bottom of a greased 9x13-inch baking dish with biscuit dough, firmly pressing to seal and make a bottom crust. Sprinkle sausage and cheese over the crust. In a medium bowl, whisk eggs, milk, salt, and pepper until blended. Pour over sausage and cheese. Bake for 25–30 minutes, or until set and middle does not jiggle. Let stand for 5 minutes before cutting into squares. Serve warm. Notes Adding vegetables. Add onions, green onions, chopped bell peppers, mushrooms, etc. Saute them first to remove excess moisture and activate the flavors. Homemade biscuit dough. Partially cook the Homemade Biscuit dough before adding the other toppings to ensure that it will be cooked through by the end. Make ahead of time. Make casserole through step 4, then cover with aluminum foil and refrigerate overnight. Uncover and bake, adding a few additional minutes to the baking time. Leftovers. Divide leftovers into an airtight container(s) and keep in the refrigerator for 3-4 days or freezer for up to 2 months.Nutrition 开云体育: 1slice | Calories: 121kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 171mg | Potassium: 86mg | Fiber: 0.001g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 0.001mg | Calcium: 155mg | Iron: 1mg Source: Lil Luna ~~~~~ Rhonda in MO

Bacon and Cheese Quiche Savory and simple bacon and cheese quiche is the perfect hot breakfast to start the day - prep in 10 minutes then bake! Prep Time10minutes mins Cook Time50minutes mins Total Time1hour hr Course: Breakfast, Main Course Cuisine: American 开云体育s: 6 people Author: Lil' Luna Equipment pie plate pie server Ingredients 1 pie crust, softened as directed on the box 1 cup milk 4 eggs, slightly beaten ? teaspoon salt ? teaspoon pepper 8 slices bacon, cooked and crumbled ? cup cheddar cheese, shredded ? cup mozzarella cheese ? cup parmesan cheese, grated Instructions Preheat the oven to 350°F. Place the pie crust in a shallow 9-inch glass pie plate. Double-fold the edges of the crust and crimp. Add 8 slices of cooked and crumbled bacon and cheese to the bottom of the pie crust. In a medium bowl, mix milk, slightly beaten eggs, salt, and pepper, then pour over the bacon and cheese. Bake for 45-50 minutes or until a knife, inserted in the center, comes out clean. Let set for 5-10 minutes before cutting. Notes Recipe Tips. Partially baking the crust before adding the filling can help keep the crust from getting soggy; line it with parchment paper, fill it with pie weights, and bake for 13-15 minutes. For the quiche to be rich and creamy, I highly recommend using whole milk or half and half. Overcooking can cause the eggs to be rubbery. The center should be set but still slightly jiggly, and the edges should be golden brown. Prep ahead. Cover tightly with plastic wrap and store the uncooked quiche in the fridge for up to 24 hours. Let it sit at room temperature for 30 minutes and give it a gentle stir before baking. Store Store leftover quiche in an airtight container and refrigerate for up to 3 days or freeze for 2-3 months.Nutrition Calories: 406kcal | Carbohydrates: 17g | Protein: 17g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 154mg | Sodium: 672mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 436IU | Calcium: 249mg | Iron: 2mg Source: Lil Luna ~~~~~ Rhonda in MO

Amish Friendship Bread Recipe Soft & fluffy Amish friendship bread is covered in an irresistible cinnamon sugar mixture. Make this without a starter using buttermilk! Prep Time10minutes mins Cook Time45minutes mins Total Time55minutes mins Course: Bread Cuisine: American 开云体育s: 2 loaves Author: Lil' Luna Ingredients Bread 2 cups sugar 1 cup butter softened 2 eggs 2 cups buttermilk 4 cups all-purpose flour 2 tsp baking soda Cinnamon Sugar Mixture 2/3 cups sugar 3 tsp cinnamon Instructions In a small bowl, mix sugar and cinnamon. Set aside Cream together butter, sugar, and eggs. Add buttermilk, flour, and baking soda. Divide ? of the batter into two greased loaf pans (1/4 in each pan). Sprinkle cinnamon sugar mixture on top of the batter in each pan, reserving about ? to sprinkle on the top. Evenly add remaining batter to your two pans; sprinkle the rest of your cinnamon topping. Bake at 350 degrees for 45-50 minutes or until baked through. Cool for 20 minutes before removing from pan. Enjoy! Notes DIFFICULTY: easyHOW MANY DOES IT FEED: 2 loavesANY CHANGES MADE: added just a little more cinnamon ANY SUGGESTIONS FOR NEXT TIME: noneNutrition Calories: 2977kcal | Carbohydrates: 472g | Protein: 40g | Fat: 106g | Saturated Fat: 64g | Cholesterol: 434mg | Sodium: 2391mg | Potassium: 679mg | Fiber: 8g | Sugar: 278g | Vitamin A: 3470IU | Calcium: 405mg | Iron: 12.8mg Source: Lil Luna ~~~~~ Rhonda in MO

Amish Sugar Cookie Recipe Amish Sugar Cookies are uncomplicated, simple and elegant. This quick cookie is deliciously soft and thick! Prep Time10minutes mins Cook Time8minutes mins Total Time18minutes mins Course: Dessert Cuisine: American 开云体育s: 36 Author: Lil' Luna Ingredients 1 cup butter softened 1 cup vegetable oil 1 cup sugar 1 cup powdered sugar 2 eggs 1 tsp vanilla extract 4 1/2 cups all purpose flour 1 tsp baking soda 3/4 tsp cream of tartar 1/2 tsp salt Instructions Grease a cookie sheet and preheat the oven to 375°F/190°C Use a large bowl and add the butter, oil, white sugar, and confectioners' sugar. Mix them together until smooth. Add the eggs one at a time and beat in between each egg. Mix in the vanilla. In a separate bowl whisk together the flour, baking soda, cream of tartar and salt. Add the flour to the sugar mixture and mix until just combined. Drop the dough by teaspoonfuls onto the greased cookie sheet. Bake for 8-10 minutes, or until the bottoms are lightly browned. Remove from the oven and allow the cookies to cool on a wire rack. Optional: drizzle the cookies with glaze. Nutrition 开云体育: 36g | Calories: 193kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 112mg | Potassium: 32mg | Fiber: 1g | Sugar: 9g | Vitamin A: 171IU | Calcium: 5mg | Iron: 1mg Source: Lil Luna ~~~~~ Rhonda in MO

Chicken Tetrazzini Easy, creamy, and utterly delicious cheesy chicken tetrazzini is a family favorite that takes minutes to prep and makes a great freezer meal! Prep Time15minutes mins Cook Time40minutes mins Total Time55minutes mins Course: Main Course Cuisine: American 开云体育s: 8 Author: Lil' Luna Ingredients 1 (16-ounce) package linguine, or fettucine or spaghetti 4 chicken breasts, cooked and diced 2 (10.5-ounce) cans cream of chicken soup 2 cups sour cream ? cup unsalted butter, softened 1 cup chicken broth 1 teaspoon garlic salt with parsley flakes ? teaspoon pepper 2 cups shredded mozzarella cheese 2 tablespoons grated Parmesan cheese Instructions Preheat the oven to 350°F. Grease a 9x13-inch casserole dish and set aside. Cook linguine according to the box instructions. Drain and set aside. Meanwhile, in a large bowl, combine chicken, soup, sour cream, butter, chicken broth, garlic salt, and pepper. Mix well, then stir in cooked noodles. Pour the mixture into a prepared baking dish. Sprinkle both cheeses on top and bake, uncovered, for 36-42 minutes, until cheeses are melted and bubbling. Notes Recipe Tips. This is an easy recipe to add vegetables to. We often mix in peas or broccoli florets. This recipe freezes super well, so we usually double the recipe so we have one to freeze for later. For added flavor and texture, sauté 2 tablespoons butter with ? cup panko breadcrumbs and sprinkle it on top before baking.Prep ahead of time. Assemble as instructed, except don't top with the cheese or bake. Instead, cover it tightly with plastic wrap and place it in the fridge for up to 24 hours. To freeze, wrap it again with foil and freeze for up to 3 months. Thaw if needed, and add the cheese before baking. Store leftovers in an airtight container(s) in the fridge for up to 3 days, or in the freezer for 2-3 months. Nutrition Calories: 714kcal | Carbohydrates: 51g | Protein: 42g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 166mg | Sodium: 1284mg | Potassium: 687mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1086IU | Vitamin C: 2mg | Calcium: 248mg | Iron: 2mg Source: Lil Luna ~~~~~ Rhonda in MO