Chicken Poppy Seed Casserole


This is a comforting, easy little casserole. The filling is similar to one that I use for chicken pot pie. Very quick, buttery, delicious.


Chicken Poppy Seed Casserole
Serves 4

  • 1 roaster chicken, chicken pieces removed and bones discarded
  • 8 oz sour cream
  • 1 can cream of chicken
  • 1 can cream of celery
  • Ritz Crackers, about 1 sleeve, crushed
  • Poppy Seeds
  • 1/2 stick of butter, melted
  • Salt and freshly ground black pepper

1.Preheat oven to 325-f degrees.

2. In a 8″ x 8″ baking dish, place the chicken pieces along the bottom. In a separate small bowl, mix together the sour cream, cream of celery and the cream of chicken. Spread the mixture over the chicken in the baking dish. Season with salt and pepper. Top with the crushed Ritz crackers. Sprinkle poppy seeds over the casserole, lightly. Pour the melted butter over the top of the casserole.

3. Bake in the oven for 20-30 minutes, or until the casserole starts to bubble.

Recipe from my mom.

Pumpkin Cheesecake Cake


Pumpkin Cheesecake Cake

yield: SERVES 12-15

prep time: 4 HOURS

cook time: 1 HOUR

Pumpkin Cheesecake Cake: two layers of delicious pumpkin cake with a creamy cheesecakecenter. Frosted with cream cheese frosting!

INGREDIENTS:

FOR THE PUMPKIN CAKE LAYERS:

  • 1 can (15oz) pure pumpkin puree
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3/4 cup apple sauce
  • 4 eggs
  • 2 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg

FOR THE CHEESECAKE LAYER:

  • 2 pkg (8oz each) cream cheese, softened
  • 2/3 cup granulated sugar
  • pinch of salt
  • 2 eggs
  • 1/3 cup sour cream
  • 1/3 cup heavy cream
  • 1 tsp vanilla extract

FOR THE FROSTING:

  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 4 cup powdered sugar
  • 3 Tbsp heavy cream
  • 3 Tbsp walnuts, chopped
  • 1 Tbsp caramel sauce (Hershey’s caramel ice cream topping)

DIRECTIONS:

FOR THE CHEESECAKE LAYER:

  1. Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
  2. Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper.
  3. Meanwhile, boil a kettle of water to use later.
  4. Beat cream cheese with granulate sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and vanilla.
  5. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
  6. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  7. When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!

FOR THE CAKE LAYERS:

  1. Preheat oven to 350 degrees. Prepare two 9inch round cake pans by spraying generously with baking spray. Line bottom of each pan with a circle of parchment paper. Set aside.
  2. Beat pumpkin, sugars, applesauce and eggs until fully blended. Add in flour, baking powder, baking soda, salt and seasonings. Pour batter into prepared pans.
  3. Bake cakes for 30-35 minutes, until toothpick comes out clean. Cool in pans 15 minutes. Flip onto wire rack and cool completely. When cooled, wrap each layer in saran wrap and freeze for two hours, or overnight. **If using within 24 hours, just wrap cake in saran wrap and keep on counter.

FOR THE FROSTING:

  1. Beat butter and cream cheese for 3 minutes until smooth and creamy. Beat in vanilla, powdered sugar and heavy cream.
  2. To assemble cake, lay one layer of pumpkin cake on cake plate. Top with cheesecake and second layer of pumpkin cake. Frost sides and top with a thin layer of frosting to apply a crumb coat. Refrigerate 30 minutes to an hour. Remove from refrigerator and frost remaining cake, decorating using a tip if deisred. Sprinkle walnuts on top of cake and drizzle with caramel sauce. I keep the cake covered in the refrigerator until ready to eat. Remove and allow to sit about 15 minutes before slicing. ENJOY!

**cheesecake layer recipe from RecipeGirl

Pumpkin Cheesecake Cake: two layers of delicious pumpkin cake with a creamy cheesecake center. Frosted with cream cheese frosting!

Creamy Ranch Potatoes


Nothing beats a rich and cheesy potato casserole, and these Creamy Ranch Potatoes are bound to be some of the best potatoes you ever taste. It is easy to make this potato casserole recipe because it starts with frozen, pre-diced potatoes with peppers and onions. Microwaving the potatoes also helps to jump-start the cooking process. After the potatoes have cooked for a bit, they are combined with a creamy mixture made from canned cream of mushroom soup, milk, and Ranch dressing mix. Cheddar cheese gets added to the mix for extra flavor and richness. Before the potato mixture gets baked in the oven, it gets sprinkled with bacon, bread crumbs, and more cheese. One bite of these Creamy Ranch Potatoes will be enough to convince you to make this potato casserole recipe again and again. This fun and flavorful casserole makes for an amazing dish to take to parties, potlucks, or church suppers.

 

Serves6

Cooking Time30 min

Cooking MethodCasserole, Oven

Cooking Vessel Size9 x 13 inch baking dish

Ingredients

  • 4 slices bacon
  • 1 (28-ounce) bag frozen potatoes O’Brien with peppers and onions
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 1 envelope dry Ranch dressing mix
  • 2 cups shredded Cheddar cheese, divided
  • 1/4 teaspoon salt
  • 1/8 tablespoon fresh ground black pepper
  • 1/2 cup cracker crumbs (about 1 sleeve Ritz crackers)

Instructions

  1. Preheat the oven to 350 degrees F. Lightly spray a 9 x 13 baking dish with cooking spray.

  2. Cook bacon until just crisp. Chop and set aside.

  3. Place the potatoes in the baking dish and cover with plastic wrap. Microwave on high for 5 minutes. The potatoes will not be fully cooked.

  4. Combine the soup, milk, and dressing mix. Stir well. Add about half of the cheese and stir. Pour the soup mixture over the partially cooked potatoes and stir.

  5. Sprinkle the dish with the remaining cheese and the reserved bacon. Sprinkle with the crumbs and bake for about 30 minutes until lightly browned and bubbly.

Double Chocolate Chewies


If you love chewy cookies and you love chocolate, you’re in for a real treat! These Double Chocolate Chewies pack a chocolate punch nobody can resist! They’re a bit chewy, really chocolatey, and a little crunchy, all at the same time. That’s why they’re one of Howard’s all-time favorites! Pour a glass of ice cold milk, and get ready for a cookie experience like no other.

What You’ll Need

  • 1/2 sticks (3/4 cup) butter, softened
  • 1/2 cups sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup coarsely chopped pecans

What to Do

  1. Preheat oven to 350 degrees F.
  2. In a large bowl with an electric mixer on medium speed, beat butter and sugar until creamy. Beat in eggs until well combined. Slowly beat in flour, cocoa powder, baking powder, and salt. Stir in chocolate chips and pecans.
  3. Drop batter by heaping teaspoonfuls onto ungreased baking sheets about 1 inch apart.
  4. Bake 12 to 14 minutes or until edges are set and centers are still slightly soft. Cool cookies 1 minute on baking sheets, then remove to wire racks to cool completely.

Baked crispy chicken


Baked Crispy Chicken

SERVES
4
CHILL TIME
2 Hr
COOK TIME
55 Min

Just ’cause you’re trying to eat healthier doesn’t mean you have to cut out fried chicken! Our Baked Crispy Chicken is an oven-fried chicken recipe that delivers the same amount of crispy yumminess as the deep-fried kind, but without all the guilt!

What You’ll Need

  • 1 egg, slightly beaten
  • 5 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot pepper sauce
  • 1/2 teaspoons onion salt
  • 1/2 teaspoon celery salt
  • 1 (3- to 4-pound) chicken, cut into 8 pieces
  • 2 tablespoons butter
  • 1/2 cups instant mashed potato flakes

What to Do

  1. In a small bowl, combine egg, vinegar, Worcestershire sauce, hot pepper sauce, and onion and celery salts.
  2. Place chicken pieces in a large bowl and pour vinegar mixture over it. Cover and marinate 2 hours or overnight in the refrigerator, turning chicken several times.
  3. Preheat oven to 400 degrees F. Melt butter in a large shallow baking dish in oven.
  4.  Place potato flakes in a shallow dish and roll chicken pieces in flakes until well coated. Place chicken pieces skin-side down in baking dish into melted butter.
  5.  Bake 30 minutes. Turn chicken pieces and bake 25 to 30 more minutes, or until cooked through.

Bakery Style Blueberry Lemon Scones


Blueberry Lemon Scones

yield: 8 LARGE SCONES

prep time: 20 MINUTES

cook time: 20 MINUTES

total time: 40 MINUTES

Light and fluffy, these bakery style Blueberry Lemon Scones are the perfect breakfast idea! Topped with a sweet lemon glaze, you won’t be able to resist them!

INGREDIENTS:

FOR THE SCONES:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 TBSP baking powder
  • 1/2 tsp kosher salt
  • 1 TBSP lemon zest
  • 1/2 cup unsalted butter, cubed, COLD
  • 1 large egg
  • 3/4 cup heavy whipping cream
  • 1 cup fresh blueberries

FOR THE GLAZE:

  • 1 1/2 cups powdered sugar
  • 1 TBSP heavy whipping cream
  • 1 TBSP lemon juice

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt with the lemon zest. Add in COLD butter and mix until crumbly. Slowly add in the egg and heavy whipping cream.
  3. The mixture might still be crumbly, it’s okay.
  4. Add the blueberries and combine gently, it’s okay if some burst open.
  5. Remove the dough from the bowl and drop it onto the parchment paper baking sheet. Using your hands, press dough into a large circle, about 1 inch thick. Cut into 8 triangles and gently separate them on the baking sheet.
  6. Bake for 20 minutes. Remove and cool completely.
  7. For the glaze, whisk together the powdered sugar, cream, and lemon juice until smooth. Drizzle or spread over the tops, depending on your desired consistency.

Cherry Cream Cheese Dump Cake


Cherry Cream Cheese Dump Cake

Cherry Cream Cheese Dump Cake

Rated as 4.59 out of 5 Stars
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Recipe By:AngieK
“I came up with this recipe to combine a couple of my husband’s favorites. It’s easy and very tasty. The family loves it! It is great with vanilla ice cream!”

Ingredients

  • cooking spray (such as Pam(R))
  • 1 (8 ounce) package refrigerated crescent rolls (such as Pillsbury(R) Grands! Big and Flaky)
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 2 teaspoons ground cinnamon, divided
  • 1 (12 ounce) can cherry pie filling
  • 1 (18.5 ounce) package yellow cake mix (such as Duncan Hines(R))
  • 3/4 cup unsalted butter, cut into 1/4-inch pieces

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray a 9×13-inch glass baking dish with cooking spray.
  2. Unroll crescent rolls into the prepared dish, pinching the seams together.
  3. Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer.
  4. Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning.
  5. Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.

Lemon Cheesecake


Lemon Cheesecake

yield: 12 SERVINGS

prep time: 7 HOURS, 30 MINUTES

cook time: 60 MINUTES

Creamy, delicious Lemon Cheesecake has the perfect consistency and is topped with a homemade Lemon curd!

INGREDIENTS:

FOR THE CRUST:

  • 16 Chocolate wafer cookies
  • 4 Tbsp unsalted butter, melted

FOR THE FILLING:

  • 1 1/2 cup heavy whipping cream
  • 1 cup white chocolate morsels
  • 2 packages (8oz each) PHILADELPHIA Cream Cheese, softened
  • 1 lemon, zested
  • 1/2 cup granulated sugar
  • 1 Tbsp corn starch
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 3 large eggs

FOR THE TOPPING:

DIRECTIONS:

  1. Prepare 9inch springform pan by wrapping entire bottom, and partially up the sides with foil (the OUTSIDE of the pan, no inside). Set aside.
  2. To make crust, blend cookies in food processor until fine Incorporate melted butter until even. Press crust into bottom of a 9inch springform pan. Freeze while you make the filling.
  3. In a saucepan with inch of boiling water, place a double boiler, metal bowl or glass bowl to heat heavy cream. Once warm, add white chocolate chips and remove from heat. Whisk until chocolate is smooth. Set aside to cool (about 15 minutes).
  4. For the filling, beat cream cheese, lemon zest, sugar, cornstarch, sour cream and vanilla.
  5. Slowly add cooled white chocolate mixtures. Finally, add eggs, one at a time until mixture is smooth. Pour into prepared crust and place cheesecake pan into a large baking dish (I use a roasting pan). Fill dish with hot water to about 1-2 inches up sides of cheesecake pan.
  6. Bake 60 minutes in a 350 degree oven. Turn off oven and let sit undisturbed for about 45 minutes. Remove and allow to cool in refrigerator about 6-8 hours (or overnight).
  7. Top with prepared lemon curd, slice and enjoy!

Stuffed Pattypan Squash


Stuffed Pattypan Squash

Stuffed Pattypan Squash

Rated as 4.3 out of 5 Stars
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Recipe By:Michele O’Brien
“A wonderful way to use the over-abundance of squash from your garden. Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked. My children call these ‘Squash Volcanoes’ and gobble them up! Enjoy!”

Ingredients

  • 6 pattypan squash, stem and blossom removed
  • 6 slices bacon
  • 1/2 cup diced onion
  • 1 1/2 cups soft bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
  4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
  5. Bake for 15 minutes in the preheated oven, or until squash are heated through.

Summer Garden Crustless Quiche


Summer Garden Crustless Quiche

Summer Garden Crustless Quiche

Rated as 4.73 out of 5 Stars
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Recipe By:Singer6
“This is one of my favorite recipes to make in the summer when the vegetable garden is offering plenty of fresh vegetables. You might want to use less kale if you prefer a more fluffy quiche.”

Ingredients

  • 1 teaspoon olive oil, or as needed
  • 1 tablespoon olive oil
  • 1 yellow onion, minced
  • 3 cloves garlic, minced
  • 5 cups chopped kale
  • 1/4 teaspoon kosher salt
  • 2 grinds fresh black pepper, or to taste
  • 1 cup diced tomato
  • 1/2 cup shredded carrots
  • 5 eggs
  • 3/4 cup whole milk
  • 7 1/2 ounces shredded Cheddar cheese (such as Sargento(R) 4 State Cheddar Cheese)
  • 1/4 cup chopped flat-leaf parsley

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
  3. Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
  4. Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.