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COPYCAT CRACKER BARREL HASHBROWN CASSEROLE
General Recipes

COPYCAT CRACKER BARREL HASHBROWN CASSEROLE

by Rebecca
written by Rebecca

Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Yield: 8 Servings

Invite everyone to the dining table and surprise them with this Copycat Cracker Barrel Hashbrown Casserole! I always serve this amazing casserole whenever we have a small family gathering. It’s kind of a tradition in our family. Our get-together is not complete without this delicious treat! I’ve known this recipe for years. Now, allow me to share it with you as well! Everyone deserves to taste how scrumptious this casserole is! It’s time to head to your kitchen and start prepping. Enjoy!

Ingredients:

1 stick of butter, melted

1 can Cream of Chicken Soup

8 ounces of Shredded Cheddar Cheese

30 ounces Frozen Hash Browns thawed

1 teaspoon salt

1 c Sour Cream

1/2 teaspoon Black Pepper

1 small Onion, chopped

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×11-inch baking dish.

Add cheese (except 1 cup), soup, black pepper, and onion into a mixing bowl. Stir everything until well blended.

Add the melted butter, hash browns, and sour cream into the same bowl with the cheese mixture. Stir again until well combined.

Pour the mixture into the prepared baking dish and spread it evenly with an offset spatula.

Place the baking dish inside the preheated oven and bake the Copycat Cracker Barrel Hash brown Casserole for about 45 to 55 minutes or until done.

Remove the casserole from the oven and allow it to cool for a few minutes at room temperature.

Serve warm and enjoy!

Notes:

You can serve this Copycat Cracker Barrel Hash brown Casserole pretty much all the time!

Place any leftovers in an airtight container, then place them inside the fridge.

Nutrition Facts:

Calories: 389 kcal | Carbohydrates: 25g | Protein: 11g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 741mg | Potassium: 627mg | Fiber: 2g | Sugar: 4g | Vitamin A: 971IU | Vitamin C: 10mg | Calcium: 254mg | Iron: 1mg

COPYCAT CRACKER BARREL HASHBROWN CASSEROLE

COPYCAT CRACKER BARREL HASHBROWN CASSEROLE

Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Yield: 8 Servings Invite everyone to the dining table and surprise them with this Copycat Cracker Barrel Hashbrown Casserole! I… General Recipes COPYCAT CRACKER BARREL HASHBROWN CASSEROLE European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 stick of butter, melted
  • 1 can Cream of Chicken Soup
  • 8 ounces of Shredded Cheddar Cheese
  • 30 ounces Frozen Hash Browns thawed
  • 1 teaspoon salt
  • 1 c Sour Cream
  • 1/2 teaspoon Black Pepper
  • 1 small Onion, chopped

Instructions

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×11-inch baking dish.

Add cheese (except 1 cup), soup, black pepper, and onion into a mixing bowl. Stir everything until well blended.

Add the melted butter, hash browns, and sour cream into the same bowl with the cheese mixture. Stir again until well combined.

Pour the mixture into the prepared baking dish and spread it evenly with an offset spatula.

Place the baking dish inside the preheated oven and bake the Copycat Cracker Barrel Hash brown Casserole for about 45 to 55 minutes or until done.

Remove the casserole from the oven and allow it to cool for a few minutes at room temperature.

Serve warm and enjoy!

Notes

You can serve this Copycat Cracker Barrel Hash brown Casserole pretty much all the time! Place any leftovers in an airtight container, then place them inside the fridge. Nutrition Facts: Calories: 389 kcal | Carbohydrates: 25g | Protein: 11g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 741mg | Potassium: 627mg | Fiber: 2g | Sugar: 4g | Vitamin A: 971IU | Vitamin C: 10mg | Calcium: 254mg | Iron: 1mg

 

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SAUSAGE AND RICE CASSEROLE
General Recipes

SAUSAGE AND RICE CASSEROLE

by Rebecca
written by Rebecca

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 4 to 6 Servings

 

Talk about a complete meal! This Sausage and Rice Casserole will surely satisfy all your cravings today! Ready in just about an hour, you will not be disappointed with this recipe at all! The combination of rice, sausage, and soup is just amazing! Serve this for lunch or dinner, and you have yourself a meal to remember. Enjoy!

Ingredients:

 

1 c long-grain white rice, uncooked

1 medium onion, diced

1 lb. pork sausage (I use “hot”)

 

1 14.5-ounces can of chicken or vegetable broth

1 10.5-ounces can cream of celery soup

1 1/2 c finely diced celery

1/4 tsp red pepper flakes (optional)

 

Directions:

Place a skillet on the stove and turn the heat to medium-high.

Add the sausage, then cook for a few minutes until crumbly and brown.

Add the celery, red pepper flakes, and onion. Sauté for a few minutes until soft.

 

Apply cooking spray to a 1.5-quart casserole dish.

In a mixing bowl, add soup and broth. Whisk until well blended.

Add rice and the soup mixture into the skillet with the sausage, then stir everything until well blended.

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

 

Transfer the mixture to the greased casserole dish and spread it evenly.

Cover the casserole dish with foil.

Place the casserole dish inside the preheated oven and bake for about an hour or until done.

Remove from the oven and allow the Sausage and Rice Casserole to sit at room temperature for about 15 minutes.

 

Serve warm and enjoy!

Notes:

Feel free to double the ingredients and put them in a 3-quart casserole dish.

Place any leftovers in an airtight container, then place them inside the fridge.

SAUSAGE AND RICE CASSEROLE

SAUSAGE AND RICE CASSEROLE

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 4 to 6 Servings   Talk about a complete meal! This Sausage and Rice Casserole will surely satisfy all… General Recipes SAUSAGE AND RICE CASSEROLE European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 c long-grain white rice, uncooked
  • 1 medium onion, diced
  • 1 lb. pork sausage (I use “hot”)
  • 1 14.5-ounces can of chicken or vegetable broth
  • 1 10.5-ounces can cream of celery soup
  • 1 1/2 c finely diced celery
  • 1/4 tsp red pepper flakes (optional)

Instructions

Place a skillet on the stove and turn the heat to medium-high.

Add the sausage, then cook for a few minutes until crumbly and brown.

Add the celery, red pepper flakes, and onion. Sauté for a few minutes until soft.

Apply cooking spray to a 1.5-quart casserole dish.

In a mixing bowl, add soup and broth. Whisk until well blended.

Add rice and the soup mixture into the skillet with the sausage, then stir everything until well blended.

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Transfer the mixture to the greased casserole dish and spread it evenly.

Cover the casserole dish with foil.

Place the casserole dish inside the preheated oven and bake for about an hour or until done.

Remove from the oven and allow the Sausage and Rice Casserole to sit at room temperature for about 15 minutes.

Serve warm and enjoy!

Notes

Feel free to double the ingredients and put them in a 3-quart casserole dish. Place any leftovers in an airtight container, then place them inside the fridge.

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CRANBERRY BRIE PULL-APART BREAD: THE PERFECT HOLIDAY DISH FOR YOUR KITCHEN!
General Recipes

CRANBERRY BRIE PULL-APART BREAD: THE PERFECT HOLIDAY DISH FOR YOUR KITCHEN!

by Rebecca
written by Rebecca

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 9 Servings

Stick a fork in the holiday season, it’s done! If you’re looking for one last dish to bring over to family gatherings or want to serve up at your own dinner party, then look no further than this beautiful Cranberry Brie Pull-apart Bread!

WHAT IS CRANBERRY BRIE PULL-APART BREAD?

Cranberry Brie Pull-apart Bread is the perfect holiday dish for your kitchen! This bread is made with a combination of cranberries, brie cheese, and spices, and is baked to perfection. The result is a delicious, moist, and flavorful bread that is perfect for any holiday gathering.

Looking for a festive and delicious holiday dish to make for your family and friends? Look no further than this recipe for Cranberry Brie Pull-apart Bread! This dish is sure to impress with its beautiful presentation and amazing flavor. The sweet and tart cranberry sauce pairs perfectly with the rich and creamy brie, and the flaky pastry dough comes together quickly and easily. Serve this bread warm from the oven, and watch it disappear in no time!

HOW TO MAKE CRANBERRY BRIE PULL-APART BREAD

This holiday season, ditch the traditional dishes and try something new! This Cranberry Brie Pull-apart Bread is the perfect dish to impress your guests. It’s easy to make and only requires a few ingredients, so you can spend more time enjoying the holidays with your loved ones.

Here’s what you’ll need:

Ingredients:

1 (16 ounces) wheel of brie, chopped or cubed

1 1/2 c whole berry cranberry sauce

1 large round sourdough bread

1 tsp dried rosemary

1/2 c (1 stick) butter

Kosher salt, to taste

1 tsp dried thyme

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Slice the bread into about 1-inch shallow cubes. For this, you have, you slice it vertically and horizontally. Make sure not to fully slice the bread.

Add rosemary, salt, thyme, and butter into a mixing bowl. Stir until well blended.

Add the prepared bread onto a baking sheet.

Generously brush the bread with the butter mixture.

Add cranberry sauce to the spaces of the bread. Wrap it with foil entirely.

Place the bread inside the preheated oven and bake for 20 minutes.

Remove from the oven and unwrap.

Serve right away. Enjoy!

HOW TO SERVE CRANBERRY BRIE PULL-APART BREAD

Cranberry Brie Pull-apart Bread is the perfect holiday dish for your kitchen! It’s easy to make and can be served as an appetizer or main course. Here are some tips on how to serve this delicious bread:

-Serve Cranberry Brie Pull-apart Bread warm, straight from the oven.
– Slice the bread into individual pieces and top with cranberry sauce and crumbled brie cheese.
– Serve with a side of greens for a complete meal.

This festive and flavorful dish is sure to be a hit at your next holiday gathering!

CRANBERRY BRIE PULL-APART BREAD: THE PERFECT HOLIDAY DISH FOR YOUR KITCHEN!

CRANBERRY BRIE PULL-APART BREAD: THE PERFECT HOLIDAY DISH FOR YOUR KITCHEN!

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 9 Servings Stick a fork in the holiday season, it’s done! If you’re looking for one last dish to bring over… General Recipes CRANBERRY BRIE PULL-APART BREAD: THE PERFECT HOLIDAY DISH FOR YOUR KITCHEN! European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 (16 ounces) wheel of brie, chopped or cubed
  • 1 1/2 c whole berry cranberry sauce
  • 1 large round sourdough bread
  • 1 tsp dried rosemary
  • 1/2 c (1 stick) butter
  • Kosher salt, to taste
  • 1 tsp dried thyme

Instructions

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Slice the bread into about 1-inch shallow cubes. For this, you have, you slice it vertically and horizontally. Make sure not to fully slice the bread.

Add rosemary, salt, thyme, and butter into a mixing bowl. Stir until well blended.

Add the prepared bread onto a baking sheet.

Generously brush the bread with the butter mixture.

Add cranberry sauce to the spaces of the bread. Wrap it with foil entirely.

Place the bread inside the preheated oven and bake for 20 minutes.

Remove from the oven and unwrap.

Serve right away. Enjoy!

Notes

HOW TO SERVE CRANBERRY BRIE PULL-APART BREAD Cranberry Brie Pull-apart Bread is the perfect holiday dish for your kitchen! It’s easy to make and can be served as an appetizer or main course. Here are some tips on how to serve this delicious bread: -Serve Cranberry Brie Pull-apart Bread warm, straight from the oven. – Slice the bread into individual pieces and top with cranberry sauce and crumbled brie cheese. – Serve with a side of greens for a complete meal. This festive and flavorful dish is sure to be a hit at your next holiday gathering!

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CHICKEN MOZZARELLA PASTA
General Recipes

CHICKEN MOZZARELLA PASTA

by Rebecca
written by Rebecca

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings

The creamy sauce of this Chicken Mozzarella Pasta is more than enough to let you know that you are in for a treat! The combination of all the flavors in this dish is just too perfect! It is a must-try. Enjoy!

Ingredients:

1 c half and a half (or use ½ c heavy cream + ½ c milk)

1 c mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)

4 ounces sun-dried tomatoes

1 pound chicken breast tenderloins, sliced

2 tbsp olive oil

3 garlic cloves, minced

1 tbsp basil

8 ounces penne pasta (for gluten-free, use gluten-free brown rice pasta)

¼ tsp salt to taste

¼ tsp red pepper flakes

½ c reserved cooked pasta water or more

¼ tsp salt

¼ tsp paprika

Directions:

Place a large skillet on the stove and turn the heat to medium.

Add 2 tbsp of olive oil and allow it to become hot.

Add garlic and drained sun-dried tomatoes, then sauté for about a minute or until aromatic.

Add the chicken slices into the skillet, then cook each side for about a minute or until brown.

Refer to the directions provided on the package of the pasta on how to cook it. Set aside 1 cup of pasta water, then drain.

Chop the sun-dried tomatoes into small cuts, then put them back into the skillet.

Add half & half and Mozzarella cheese into the skillet, then stir until well blended. Allow the mixture to boil.

Reduce the heat to medium-low, then simmer the mixture for a few minutes until the texture becomes creamy.

Add the cooked pasta into the skillet, then toss until well coated with the delicious sauce.

Add 1/4 tsp of red pepper flakes and 1 tbsp basil, then stir until well mixed. Add about half a cup of the pasta water if the texture of the sauce gets too thick.

Serve and enjoy!

Notes:

Taste and season with salt to taste.

Feel free to combine 1/2 cup of heavy cream and 1/2 cup of milk to replace half & half.

CHICKEN MOZZARELLA PASTA

CHICKEN MOZZARELLA PASTA

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings The creamy sauce of this Chicken Mozzarella Pasta is more than enough to let you know that you are… General Recipes CHICKEN MOZZARELLA PASTA European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 c half and a half (or use ½ c heavy cream + ½ c milk)
  • 1 c mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
  • 4 ounces sun-dried tomatoes
  • 1 pound chicken breast tenderloins, sliced
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tbsp basil
  • 8 ounces penne pasta (for gluten-free, use gluten-free brown rice pasta)
  • ¼ tsp salt to taste
  • ¼ tsp red pepper flakes
  • ½ c reserved cooked pasta water or more
  • ¼ tsp salt
  • ¼ tsp paprika

Instructions

Place a large skillet on the stove and turn the heat to medium.

Add 2 tbsp of olive oil and allow it to become hot.

Add garlic and drained sun-dried tomatoes, then sauté for about a minute or until aromatic.

Add the chicken slices into the skillet, then cook each side for about a minute or until brown.

Refer to the directions provided on the package of the pasta on how to cook it. Set aside 1 cup of pasta water, then drain.

Chop the sun-dried tomatoes into small cuts, then put them back into the skillet.

Add half & half and Mozzarella cheese into the skillet, then stir until well blended. Allow the mixture to boil.

Reduce the heat to medium-low, then simmer the mixture for a few minutes until the texture becomes creamy.

Add the cooked pasta into the skillet, then toss until well coated with the delicious sauce.

Add 1/4 tsp of red pepper flakes and 1 tbsp basil, then stir until well mixed. Add about half a cup of the pasta water if the texture of the sauce gets too thick.

Serve and enjoy!

Notes

Taste and season with salt to taste. Feel free to combine 1/2 cup of heavy cream and 1/2 cup of milk to replace half & half.

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OLIVE GARDEN ALFREDO SAUCE
General Recipes

OLIVE GARDEN ALFREDO SAUCE

by Rebecca
written by Rebecca

Total Time: 20 mins | Yield: 6 Servings

I love this sauce so much! I learned about this recipe a couple of years ago, and I’m still in love with it to this day! This Olive Garden Alfredo Sauce is best served with pasta particularly, Fettucine! In just 20 minutes, dinner with your loved one is going to be awesome! All you need are these simple ingredients and these easy steps, and you are good to go! Try this recipe now, and I promise you that it is worth all your time and effort! By the way, you don’t have to worry about leftovers because I’m telling you, there won’t be any! This recipe serves up to 6 people. Enjoy!

Ingredients:

6 Tablespoons butter, high quality

1 Tablespoon garlic, minced

2 Tablespoons all-purpose flour

1.5 cups heavy cream

1.5 cups milk, any kind

½ cup Parmesan cheese, grated and at room temperature

½ cup Romano cheese, grated and at room temperature

Salt and black pepper, to taste

1 lb. Fettuccine

Parsley, to garnish

Directions:

Refer to the directions provided on the package of the Fettucine on how to cook it.

Meanwhile, place a large saucepan on the stove and turn the heat to medium.

Add butter and allow it to melt.

Add the garlic, then sauté for a minute or until aromatic.

Add flour, then whisk and cook for a minute to remove the raw taste.

Add milk and heavy cream, then whisk until well blended.

Turn the heat down to low, then simmer for a few minutes until the texture becomes thick.

Add cheese, then whisk until well blended.

Drain the fettuccine, then put them into the pan with the sauce. Toss until well coated. Remove from the heat.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

OLIVE GARDEN ALFREDO SAUCE

OLIVE GARDEN ALFREDO SAUCE

Total Time: 20 mins | Yield: 6 Servings I love this sauce so much! I learned about this recipe a couple of years ago, and I’m still in love with it to this… General Recipes OLIVE GARDEN ALFREDO SAUCE European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6 Tablespoons butter, high quality
  • 1 Tablespoon garlic, minced
  • 2 Tablespoons all-purpose flour
  • 1.5 cups heavy cream
  • 1.5 cups milk, any kind
  • ½ cup Parmesan cheese, grated and at room temperature
  • ½ cup Romano cheese, grated and at room temperature
  • Salt and black pepper, to taste
  • 1 lb. Fettuccine
  • Parsley, to garnish

Instructions

Refer to the directions provided on the package of the Fettucine on how to cook it.

Meanwhile, place a large saucepan on the stove and turn the heat to medium.

Add butter and allow it to melt.

Add the garlic, then sauté for a minute or until aromatic.

Add flour, then whisk and cook for a minute to remove the raw taste.

Add milk and heavy cream, then whisk until well blended.

Turn the heat down to low, then simmer for a few minutes until the texture becomes thick.

Add cheese, then whisk until well blended.

Drain the fettuccine, then put them into the pan with the sauce. Toss until well coated. Remove from the heat.

Sprinkle freshly chopped parsley on top to garnish.

Serve right away. Enjoy!

Notes

Total Time: 20 mins | Yield: 6 Servings

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NO BAKE SUGAR-FREE STRAWBERRY CHEESECAKE
General Recipes

NO BAKE SUGAR-FREE STRAWBERRY CHEESECAKE

by Rebecca
written by Rebecca

This No Bake Sugar-Free Strawberry Cheesecake is low in sugar, so you can eat this even if you are a diabetic! Like what the name says, you don’t need to bake this cheesecake. How awesome is that? All you need is to follow these easy steps and place it inside the fridge to chill until ready to serve. Very easy, right? What are you waiting for? It is time to go to your kitchen and start prepping! Invite your friends over and let them taste the product of your efforts. Enjoy!

Ingredients:

2 pts. of fresh strawberries, sliced

1/4 tsp ground nutmeg

3/4 c Graham cracker crumbs

(8 oz.) package cream cheese softened

1 1/2 c milk

1 (1 oz) package cheesecake flavor sugar-free instant pudding mix

1/4 tsp ground cinnamon

3 tbsp butter, melted

Directions:

In a mixing bowl, add cinnamon, melted butter, nutmeg, and cracker crumbs. Whisk until well incorporated.

Transfer the mixture to a small pie dish and press it evenly.

Place it inside the fridge to chill while you prepare the rest of the ingredients.

In the bowl of a stand mixer, add cream cheese and beat for a few minutes on low speed until smooth.

Add the milk and beat until well blended.

Add the pudding mix and beat again until well blended as well.

Add 1/2 of the filling over the prepared crust and spread it evenly.

Add 1/2 of the strawberries on top of the filling. Repeat the process until everything is arranged in layers.

Place it inside the fridge to chill for about 1 hour.

Serve and enjoy!

Notes:

Place any leftovers in the fridge.

You can freeze this, but I suggest not to because the texture will change.

Feel free not to use fresh strawberries for this recipe.

NO BAKE SUGAR-FREE STRAWBERRY CHEESECAKE

NO BAKE SUGAR-FREE STRAWBERRY CHEESECAKE

This No Bake Sugar-Free Strawberry Cheesecake is low in sugar, so you can eat this even if you are a diabetic! Like what the name says, you don’t need to… General Recipes NO BAKE SUGAR-FREE STRAWBERRY CHEESECAKE European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 pts. of fresh strawberries, sliced
  • 1/4 tsp ground nutmeg
  • 3/4 c Graham cracker crumbs
  • (8 oz.) package cream cheese softened
  • 1 1/2 c milk
  • 1 (1 oz) package cheesecake flavor sugar-free instant pudding mix
  • 1/4 tsp ground cinnamon
  • 3 tbsp butter, melted

Instructions

In a mixing bowl, add cinnamon, melted butter, nutmeg, and cracker crumbs. Whisk until well incorporated.

Transfer the mixture to a small pie dish and press it evenly.

Place it inside the fridge to chill while you prepare the rest of the ingredients.

In the bowl of a stand mixer, add cream cheese and beat for a few minutes on low speed until smooth.

Add the milk and beat until well blended.

Add the pudding mix and beat again until well blended as well.

Add 1/2 of the filling over the prepared crust and spread it evenly.

Add 1/2 of the strawberries on top of the filling. Repeat the process until everything is arranged in layers.

Place it inside the fridge to chill for about 1 hour.

Serve and enjoy!

Notes

Place any leftovers in the fridge. You can freeze this, but I suggest not to because the texture will change. Feel free not to use fresh strawberries for this recipe.

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ITALIAN SAUSAGE TORTELLINI
General Recipes

ITALIAN SAUSAGE TORTELLINI

by Rebecca
written by Rebecca

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings

This Italian Sausage Tortellini is perfectly seasoned! Every bite is so addicting that you would want to eat it pretty much all the time! Ready in just 25 minutes, this is the best dish to serve for dinner! The combination of the creamy sauce, Italian sausage, and cheese tortellini are so amazing! This is a must-try recipe that you should not skip. I promise you that it is worth the time. Enjoy!

Ingredients:

9 oz. tortellini (fresh or frozen)

1 tbsp olive oil

1/2 c regular or heavy cream

3/4 c chicken broth

salt and pepper to taste

2 c diced onions

2 c fresh baby spinach, loosely packed

1-pound mild Italian sausage

1 (14.5 oz.) can of petite diced tomatoes

2–3 cloves garlic, minced

Directions:

Place a 12-inch skillet on the stove and turn the heat to medium.

Add olive oil and allow it to become hot.

Add the onions, then sauté for a few minutes until soft.

Remove the sausage from the casing, then add it to the hot skillet. Cook for a few minutes over medium-high heat until crumbly and brown.

Turn the heat down to low, then add garlic and sauté for a minute or until aromatic.

Add the tortellini, broth, cream, and tomatoes. Stir until well blended and allow the mixture to boil.

Cover the skillet, then cook everything for 15 more minutes or until the tortellini is soft. Add more salt and pepper to taste.

Add the spinach, then stir and cook for a few minutes until wilted completely.

Sprinkle your preferred greens on top to garnish this dish.

Serve right away. Enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the fridge.

Nutrition Facts:

Calories 574 Total Fat 37.1g 48% Cholesterol 104.6mg 35% Sodium 875.5mg 38% Total Carbohydrate 41.8g 15% Sugars 6.9g Protein 19.9g 40% Vitamin A29% Vitamin C27%

ITALIAN SAUSAGE TORTELLINI

ITALIAN SAUSAGE TORTELLINI

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings This Italian Sausage Tortellini is perfectly seasoned! Every bite is so addicting that you would want to eat it… General Recipes ITALIAN SAUSAGE TORTELLINI European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 9 oz. tortellini (fresh or frozen)
  • 1 tbsp olive oil
  • 1/2 c regular or heavy cream
  • 3/4 c chicken broth
  • salt and pepper to taste
  • 2 c diced onions
  • 2 c fresh baby spinach, loosely packed
  • 1-pound mild Italian sausage
  • 1 (14.5 oz.) can of petite diced tomatoes
  • 2–3 cloves garlic, minced

Instructions

Place a 12-inch skillet on the stove and turn the heat to medium.

Add olive oil and allow it to become hot.

Add the onions, then sauté for a few minutes until soft.

Remove the sausage from the casing, then add it to the hot skillet. Cook for a few minutes over medium-high heat until crumbly and brown.

Turn the heat down to low, then add garlic and sauté for a minute or until aromatic.

Add the tortellini, broth, cream, and tomatoes. Stir until well blended and allow the mixture to boil.

Cover the skillet, then cook everything for 15 more minutes or until the tortellini is soft. Add more salt and pepper to taste.

Add the spinach, then stir and cook for a few minutes until wilted completely.

Sprinkle your preferred greens on top to garnish this dish.

Serve right away. Enjoy!

Notes

Place any leftovers in an airtight container, then place them inside the fridge. Nutrition Facts: Calories 574 Total Fat 37.1g 48% Cholesterol 104.6mg 35% Sodium 875.5mg 38% Total Carbohydrate 41.8g 15% Sugars 6.9g Protein 19.9g 40% Vitamin A29% Vitamin C27%

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DORITOS TACO SALAD
General Recipes

DORITOS TACO SALAD

by Rebecca
written by Rebecca

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings

In just about 40 minutes, this Doritos Taco Salad is ready for serving! This is the most requested food in our house that’s why I always make sure that I have all the ingredients ready! This recipe has been satisfying our hunger for several years now! Allow me to share it with you today. I promise you that you will not be disappointed at all! The nacho cheese Doritos chips are the true winner in this salad. Try this recipe now and taste it yourself. Enjoy!

Ingredients:

1 ½ c nacho cheese Doritos, broken into bite-size pieces

1 c Catalina dressing OR use your favorite salad dressing (we like to eat this with ranch dressing too)

1 large tomato, chopped OR sliced cherry tomatoes

3 to 4 Romaine lettuce hearts, rinsed then chopped

1/2 c shredded cheddar cheese

1 lb. lean ground beef

fresh cilantro, optional

1 c black beans, rinsed

1 packet (1 oz.) taco seasoning

Directions:

Place a large skillet on the stove and turn the heat to medium-high.

Add the ground beef, then cook for a few minutes until crumbly and brown. Discard any accumulated fat.

Add water and taco seasoning, then stir until well blended. Allow the mixture to boil.

Turn the heat down to low, then simmer everything for about 10 minutes.

Remove the skillet from the heat and allow the mixture to cool.

Add tomato, chopped lettuce, cheese, and black beans into a large serving bowl. Stir until well blended.

Transfer the meat mixture into the bowl with the salad, then toss everything until well combined.

Serve with Doritos chips and enjoy!

Note:

You can chill this Doritos Taco Salad first before serving.

You can add your favorite dressing to this recipe.

DORITOS TACO SALAD

DORITOS TACO SALAD

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings In just about 40 minutes, this Doritos Taco Salad is ready for serving! This is the most requested food… General Recipes DORITOS TACO SALAD European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 ½ c nacho cheese Doritos, broken into bite-size pieces
  • 1 c Catalina dressing OR use your favorite salad dressing (we like to eat this with ranch dressing too)
  • 1 large tomato, chopped OR sliced cherry tomatoes
  • 3 to 4 Romaine lettuce hearts, rinsed then chopped
  • 1/2 c shredded cheddar cheese
  • 1 lb. lean ground beef
  • fresh cilantro, optional
  • 1 c black beans, rinsed
  • 1 packet (1 oz.) taco seasoning

Instructions

Place a large skillet on the stove and turn the heat to medium-high.

Add the ground beef, then cook for a few minutes until crumbly and brown. Discard any accumulated fat.

Add water and taco seasoning, then stir until well blended. Allow the mixture to boil.

Turn the heat down to low, then simmer everything for about 10 minutes.

Remove the skillet from the heat and allow the mixture to cool.

Add tomato, chopped lettuce, cheese, and black beans into a large serving bowl. Stir until well blended.

Transfer the meat mixture into the bowl with the salad, then toss everything until well combined.

Serve with Doritos chips and enjoy!

Notes

You can chill this Doritos Taco Salad first before serving. You can add your favorite dressing to this recipe.

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NO-BAKE CHOCOLATE OATMEAL COOKIES
General Recipes

NO-BAKE CHOCOLATE OATMEAL COOKIES

by Rebecca
written by Rebecca

Yield: 24 Cookies

 

These cookies are really easy to make and I can’t get enough of them. They are a delicious little snack that is packed with protein because of the oats, which makes them perfect for breakfast, a pre or post-workout bite, or even just as an afternoon pick-me-up. The recipe is simple and doesn’t require any baking because it’s already cooked on the stovetop, so you’ll have a warm cookie in less than five minutes!

WHAT ARE NO-BAKE CHOCOLATE OATMEAL COOKIES?

If you love chocolate and oatmeal cookies, then you’ll love no-bake chocolate oatmeal cookies! These cookies are made with just a few simple ingredients and they’re perfect for a quick snack or dessert. Best of all, they’re super easy to make – no baking required!

 

No-bake chocolate oatmeal cookies are made with just a few simple ingredients: oats, cocoa powder, butter, sugar, milk, and vanilla extract. To make the cookies, simply combine the ingredients in a bowl and mix until everything is well combined. Then, drop the dough by spoonfuls onto a baking sheet lined with parchment paper and let them set in the fridge for about an hour.

Once the cookies are firm, they’re ready to enjoy! These no-bake chocolate oatmeal cookies are rich and chocolaty, with a slightly chewy texture from the oats. They’re perfect for satisfying your sweet tooth without being too heavy or too sweet. Enjoy them on their own or with a glass of cold milk – either way, they’re delicious!

HEALTHY NO-BAKE CHOCOLATE OATMEAL COOKIES

Making healthy no-bake chocolate oatmeal cookies is a breeze! This recipe uses just a few simple ingredients and can be made in under 30 minutes. These cookies are perfect for a quick snack or dessert and are also vegan and gluten-free.

 

Making healthier choices doesn’t have to mean sacrificing taste. These no-bake chocolate oatmeal cookies are a delicious and nutritious treat that you can feel good about eating. Made with whole grain oats, natural peanut butter, and unsweetened cocoa powder, they are packed with fiber and protein. And because they are no-bake, they are quick and easy to make.

These cookies are a great option for a healthy snack or dessert. They are also perfect for packing in lunchboxes or taking on the go. So next time you’re craving something sweet, reach for a healthier option with these no-bake chocolate oatmeal cookies.

Ingredients:

1⁄2 c creamy peanut butter (or chunky but it seems to make a crumblier dry cookie)

 

4 tbsp cocoa

1⁄2 c milk

1⁄2 c butter or 1⁄2 c margarine

3 -3 1⁄2 c dry quick-cooking oats (NOT old-fashioned oats)

 

2 tsp vanilla

2 c sugar

Directions:

In a saucepan, add butter, sugar, cocoa, and milk.

 

Place the saucepan on the stove and turn the heat to medium. Stir everything until well blended, then allow the mixture to boil for 40 seconds. Remove the pan from the heat.

Add peanut butter and stir until well blended.

Add vanilla and oats, then stir again until well blended.

Spoon the mixture and drop each onto wax paper. Arrange them in a single layer.

 

Place the wax paper inside the fridge and allow the cookies to chill until fully set. You can also let them rest at room temperature if you want.

Serve and enjoy!

Notes:

Feel free to add nuts to this recipe if you wish. I like to add them sometimes because they give crunch in every bite!

 

You can also add cranberries or dried raisins to these cookies.

CONCLUSION

These no-bake chocolate oatmeal cookies are the perfect treat when you’re craving something sweet but don’t want to put in the effort to bake. They come together in just a few minutes and only require a few simple ingredients that you likely already have on hand. Plus, they’re totally customizable so you can make them exactly how you like them. Give them a try the next time you’re in the mood for a quick and easy dessert!

NO-BAKE CHOCOLATE OATMEAL COOKIES

NO-BAKE CHOCOLATE OATMEAL COOKIES

Yield: 24 Cookies   These cookies are really easy to make and I can’t get enough of them. They are a delicious little snack that is packed with protein because of… General Recipes NO-BAKE CHOCOLATE OATMEAL COOKIES European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1⁄2 c creamy peanut butter (or chunky but it seems to make a crumblier dry cookie)
  • 4 tbsp cocoa
  • 1⁄2 c milk
  • 1⁄2 c butter or 1⁄2 c margarine
  • 3 -3 1⁄2 c dry quick-cooking oats (NOT old-fashioned oats)
  • 2 tsp vanilla
  • 2 c sugar

Instructions

In a saucepan, add butter, sugar, cocoa, and milk.

Place the saucepan on the stove and turn the heat to medium. Stir everything until well blended, then allow the mixture to boil for 40 seconds. Remove the pan from the heat.

Add peanut butter and stir until well blended.

Add vanilla and oats, then stir again until well blended.

Spoon the mixture and drop each onto wax paper. Arrange them in a single layer.

Place the wax paper inside the fridge and allow the cookies to chill until fully set. You can also let them rest at room temperature if you want.

Serve and enjoy!

Notes

Feel free to add nuts to this recipe if you wish. I like to add them sometimes because they give crunch in every bite! You can also add cranberries or dried raisins to these cookies. CONCLUSION These no-bake chocolate oatmeal cookies are the perfect treat when you’re craving something sweet but don’t want to put in the effort to bake. They come together in just a few minutes and only require a few simple ingredients that you likely already have on hand. Plus, they’re totally customizable so you can make them exactly how you like them. Give them a try the next time you’re in the mood for a quick and easy dessert!

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KIRSTEN’S DARK CHOCOLATE CHIP COOKIE BARS
General Recipes

KIRSTEN’S DARK CHOCOLATE CHIP COOKIE BARS

by Rebecca
written by Rebecca

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 24 Servings

These divine chocolate bars will surely light up your day! Give this recipe a try and don’t miss out on the goodness it will bring to you. Enjoy!

Ingredients:

1 c butter, melted

1 c dark brown sugar

½ c white sugar

2 Eggs

1 tsp vanilla extract

2 c all-purpose flour

1 tsp baking soda

1 tsp salt

¼ tsp baking powder

2 c dark chocolate chips

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 9×13-inch baking dish.

Step 3: In a large mixing bowl, add white sugar, butter, and brown sugar. Beat until well mixed.

Step 4: Add the eggs and vanilla extract, then beat until well mixed and creamy.

Step 5: Add in the baking soda, flour, baking powder, and salt. Stir until well combined.

Step 6: Add in the chocolate chips and stir until well blended.

Step 7: Transfer the batter into the greased baking dish and spread it evenly on the bottom.

Step 8: Place the baking dish inside the preheated oven and bake for about 40 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 9: Remove from the oven and allow to cool at room temperature.

Step 10: Slice into small bars.

Step 11: Serve and enjoy!

Nutrition Facts:

Protein: 1.7g 3 % | Carbohydrates: 30.5g 10 % | Dietary Fiber: 1.2g 5 % | Fat: 11.9g 18 % | Saturated Fat: 7.8g 39 % | Cholesterol: 35.8mg 12 % | Vitamin A Iu: 259.5IU 5 % | Niacin Equivalents: 1mg 8 % | Folate: 21.4mcg 5 % | | Calcium: 20.3mg 2 % | Iron: 0.6mg 4 % | Magnesium: 3.8mg 1 % | Potassium: 31.6mg 1 % | Sodium: 218.5mg 9 % | Thiamin: 0.1mg 9 %

KIRSTEN’S DARK CHOCOLATE CHIP COOKIE BARS

KIRSTEN’S DARK CHOCOLATE CHIP COOKIE BARS

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 24 Servings These divine chocolate bars will surely light up your day! Give this recipe a try and don’t miss out… General Recipes KIRSTEN’S DARK CHOCOLATE CHIP COOKIE BARS European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 c butter, melted
  • 1 c dark brown sugar
  • ½ c white sugar
  • 2 Eggs
  • 1 tsp vanilla extract
  • 2 c all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ tsp baking powder
  • 2 c dark chocolate chips

Instructions

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 9×13-inch baking dish.

Step 3: In a large mixing bowl, add white sugar, butter, and brown sugar. Beat until well mixed.

Step 4: Add the eggs and vanilla extract, then beat until well mixed and creamy.

Step 5: Add in the baking soda, flour, baking powder, and salt. Stir until well combined.

Step 6: Add in the chocolate chips and stir until well blended.

Step 7: Transfer the batter into the greased baking dish and spread it evenly on the bottom.

Step 8: Place the baking dish inside the preheated oven and bake for about 40 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 9: Remove from the oven and allow to cool at room temperature.

Step 10: Slice into small bars.

Step 11: Serve and enjoy!

Notes

Nutrition Facts: Protein: 1.7g 3 % | Carbohydrates: 30.5g 10 % | Dietary Fiber: 1.2g 5 % | Fat: 11.9g 18 % | Saturated Fat: 7.8g 39 % | Cholesterol: 35.8mg 12 % | Vitamin A Iu: 259.5IU 5 % | Niacin Equivalents: 1mg 8 % | Folate: 21.4mcg 5 % | | Calcium: 20.3mg 2 % | Iron: 0.6mg 4 % | Magnesium: 3.8mg 1 % | Potassium: 31.6mg 1 % | Sodium: 218.5mg 9 % | Thiamin: 0.1mg 9 %

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