Ranch Pasta Salad With Bacon 1 (12 ounce) packageuncooked tri-colored rotini pasta 10 slices bacon 1 cup mayonnaise 1 (1 ounce) packet dry ranch dressing mix 1⁄4 teaspoon garlic powder 1⁄2 cup milk (more, if needed) 1 large tomatoes, chopped or 15 grape tomatoes, cut in half 1 (3 ounce) cansliced black olives 1 cup sharp cheddar cheese, shredded salt and pepper DIRECTIONS Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente, drain. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop. In a large bowl, mix mayonnaise, ranch dressing mix and garlic powder. Stir in milk until smooth. Add bacon, tomato, black olives and cheese and toss to coat with dressing. Season with salt and pepper to taste. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
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Prep Time: 5 mins. Cook time: 10 mins. Total time: 15 mins. Tags: Skillet Jalapeno Popper Dip, Cast-Iron, Bacon, Cheese, Appetizer, Starter, Tailgating,Football, #SundaySupper, Dip CHOCOLATE PEANUT BUTTER COOKIES
PREP 15 mins COOK 8 mins TOTAL 23 mins Author: Amanda Formaro INGREDIENTS
INSTRUCTIONS
1 lb ground beef 1 packages taco seasoning 4 oz cream cheese 16 jumbo pasta shells 1 1/2 cup salsa 1 cup taco sauce 1 cup cheddar cheese 1 cup monterey jack 3 green onions 1 sour cream Directions 1 preheat oven to 350°F 2 Brown ground beef and season with taco seasoning. add cream cheese, cover and simmer until cheese is melted, blend well. cool beef mixture. meanwhile, cook pasta, drain, and set shells out individually on baking sheet/cutting board so they do not stick together. 3 pour salsa on bottom of baking dish. stuff each shell with beef mixture and place on top of salsa. cover the shells with taco sauce, cover baking dish with foil and cook for 30 minutes. 4 add shredded cheese and continue cooking for 10-15 minutes with the foil removed. top with green onions and sour cream. 2 sticks unsalted butter
1 cup sugar 2 tsp vanilla 2 eggs 3/4 tsp baking soda 3/4 tsp baking powder 3/4 tsp cream of tartar 3/4 tsp freshly grated nutmeg 1 1/4 cup sour cream 2 1/4 cups all purpose flour 1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling* 1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated. 2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg. 3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally. 4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown. SLOW COOKER CABBAGE ROLLS
1 Head of Cabbage 3 Cups Tomato Juice 1 8oz. can tomato sauce 1 egg 1/2 C. uncooked brown or white rice 1 envelope Onion soup mix 1 lb. Ground Turkey or Extra Lean Ground Beef 1/3 Cup Parmesan Cheese Peel 8-12 big Leaves off the Cabbage head and place in a microwave safe dish. Cover in about an inch of water and microwave on high for 2 min. In a mixing bowl combine tomato sauce, egg, turkey or beef, rice, onion soup, and cheese, and mix with fingers until well combined. Grease your crock pot with some Pam cooking spray. Carefully place a ball of the meat mixture into the middle of each cabbage leaf and roll up into a ball, and place on the bottom of your crock pot seam side down. Do this until all your meat mixture is gone. After you have all your cabbage rolls in the crock pot, pour the 3 cups of Tomato Juice on top. Cook on low for 6-8 hour Ingredients
1 (16 ounce) packages Pepperidge Farm stuffing ( herb seasoned-blue package) 1/2-1 cup butter 2 (10 3/4 ounce) cans cream soup ( celery, mushroom, chicken) 1 (5 ounce) cans evaporated milk 1/2 small onion, chopped 4 cups cooked chicken, chopped ( rotisserie chicken works great!) 1 (15 ounce) cans sweet peas or 2 cups frozen peas Directions Preheat oven to 350 degrees F. In large pot, melt butter over medium-high heat. Add dry stuffing, stir to coat evenly with butter. Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish. In large bowl, combine evaporated milk, cream soups, and onion. Gently fold in peas and chicken. Pour chicken/soup mixture over stuffing in baking dish. Top with remaining stuffing. Bake for 45 minutes, or until bubbling in the middle. Serve and enjoy! 3-4 boneless chicken breasts
1 10oz can cream of chicken soup 1 10 oz can cheddar soup 1 14 oz can chicken broth ½ teaspoon salt ¼ teaspoon garlic salt seasoning 1 cup sour cream 6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes) 1 cup shredded cheddar cheese 1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours. 2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli. 3. Serve over steamed rice (or noodles) and sprinkle with cheese. 4-6 servings at 1/2 cup unsalted butter
4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 1 cup red wine, about 1/2 bottle 3 heaping tablespoons all-purpose flour 2 quarts beef broth 1 baguette, sliced 1/2 pound grated Gruyere Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. I also made a video for it CLICK I changed the recipe a little I used diced sweet and red potato I didn't use corn or peas I used carrots it came out so awesome, the 3 of us gobbled this down
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