Pinterest-Laura Lauringer, melskitchencafe.com
1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese (the sharper the better, in my book)
4 (12-inch) flour tortillas
Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
Pinterest-Sabra Hall, food.com
4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375°F for 45 minutes.
Pinterest-Natalie Dobina, itsybitsyfoodies.com
Red, white and blue strawberries are a simple and festive way to celebrate the 4th of July.Ingredients:
White chocolate chips
Blue sugar sprinklesInstructions:
- Wash the strawberries and let them dry completely. (If they are still wet, the chocolate will not stick to the berries.)
- Melt the white chocolate in a double boiler or in the microwave, stirring it occasionally, until it is smooth and runny.
- Pour blue sprinkles into another bowl.
- Dip the strawberries in the white chocolate to cover roughly 2/3 of each berry with white chocolate.
- Let the excess chocolate drip back into the bowl and wipe away any globs of chocolate at the end of the berry.
- Then dip the strawberry into the blue sprinkles to cover roughly the bottom 1/3 of the berry with a blue stripe.
- Place the dipped strawberries on a baking sheet lined with waxed paper.
- Place the berries, uncovered, in the refrigerator to harden.
- Store leftover berries in the refrigerator in a sealed container. Chocolate-covered strawberries are best when eaten within 1 or 2 days of being made.
Do you love hot rolls with a meal? Do you love when they only take 20 minutes to make? Well here ya go all you cooks out there...
Pinterest-Brenda Propst, realmomkitchen.com
Ingredients:1 tube (12 ounces) refrigerated buttermilk biscuits ( Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
1/4 cup canola oil
3 tablespoons grated Parmesan cheese (I did use the green can stuff)
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
- Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
- In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.
Okay, so it is hot outside and you are wanting some cookies...but turning on the oven is just too awful to think about. Here's your solution...Chocolate No Bake Cookies
Pinterest, Paula Higgerson, morganmoore.typepad.com
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.
Pinterest-Leslie Aley, abirdandabean.com
12 ounce corkscrew shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayo (or you can use 1/4 cup mayo and 1/4 cup greek yogurt)
1/4 cup sour cream
4 tablespoons chopped chives
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
5 lb russet potatoes
10 slices bacon
8 oz cream cheese, room temperature
0.5 c unsalted butter, melted
1 c sour cream
0.25 c chives, minced
2.5 c cheddar cheese, grated
2 t kosher salt
0.5 t pepper
1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside. 2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces. 3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined. 4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
This made me smile! What a great idea for moms to use for a healthy display at a party (especially if your kids love Sesame Street)! Found on Pinterest and sharing with you...maybe I'll do this for Bobby...he's the closest thing I have to a kid at my house right now LOL.
Pinterest-Jammie Beamish Smith, neatorama.com
Some background to why I have this very fattening recipe on my site...
For years, one of my favorite places to eat was Outback. The main reason for that was the delicious pasta dish called Toowoomba Pasta...I knew everytime I went there, I would be ordering that calorie filled pasta with the creamy sauce full of craw-fish, shrimp and mushrooms. For some strange reason, they decided to discontinue this dish and it is no longer on the menu. I have not had it in many years, so when I found this recipe, I knew I had to include it on the site. It has great 4 star reviews. Be sure to adjust the inclusion of cayenne pepper if you do not want it so spicy. Enjoy!
1/2 cup butter
1 1/2 cups heavy cream
1 tablespoon ketchup
1 teaspoon paprika
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper (reduce to 1/4 tsp for light heat)
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon black pepper
2 cups quartered baby portabella mushrooms (Slice instead if they have the circumference of a golf ball or wider)
1 lb raw shrimp (tails off and de-veined, substitute 1/2 for crawfish if available)
1/2 cup chopped green onion (about 2-3)
16 ounces fettuccine pasta (I am guessing on the amount of pasta since I make two batches of Easy Homemade Fresh Pasta (Gluten Free))
shredded fresh parmesan cheese Directions:
- Cook fettuccine as directed.
- Melt butter in a large skillet. Whisk in cream, ketchup and spices. Bring to a boil. Continue to simmer and reduce while you continue with the rest of the recipe, stirring occasionally with a wire whisk. (most of the cream will boil away, leaving you with a dark orange sauce).
- Sauté mushrooms in a separate small skillet over medium to low heat, in olive oil until soft. Add mushrooms to simmering sauce.
- Cook shrimp (and crawfish if available) in the small skillet in olive oil just until pink and add to sauce.
- Simmer for about 5 minutes adding green onions for the last 2 minutes or so.
- In a large bowl, toss shrimp mixture with cooked and drained fettuccine and serve immediately, topping with finely shredded fresh parmesan (or romano) cheese.
Talk about easy and good....sorry there is definitely calories in this one!
-Break Apart Refrigerator -Chocolate Chip Cookies
-Mini Resse Peanut Butter Cups
-Preheat oven to 350
-Press one cookie square in
each muffin cup
-Place a Reese cup upside
down on the cookie dough
- Top with prepared brownie
mix filling 3/4 full
-Bake for 18 minutes
These are absolutely scrumptious! I served them with vanilla ice cream on the side and a big ole cup of coffee! We loved them!