STRAWBERRY CREAM CHEESE COBBLER

STRAWBERRY CREAM CHEESE COBBLER heart emoticon

**Your family is going to go NUTS over this one!!!! It will be their new FAVORITE!

1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup of all Purpose flour
1 cup sugar
2 Teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, washed and tops off
4 oz cream cheese, cut into small pieces.

Preheat oven 350 degrees.
melt butter and pour into 9 x 13 inch glass baking dish.
in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)
~Enjoy!!~ !

Mozzarella & Potato Pie

Ingredients:

2 pound potatoes
1/2 pound fresh mozzarella balls
1/2 cup grated Parmesan
3 tomatoes
1 oz butter
1/4 cup milk
1 tsp oregano
1 tsp basil
pepper & salt to taste

Optionally: nutmeg

Directions:

Isn’t it gorgeous? I don’t need all the fancy cooking, give me a cup of coffee and an old cookbook and I’m happy.

Peel and boil the potatoes in salted water for 25 minutes, until completely tender and mash them.

The original recipe calls for 1/4 cup of melted butter poured on top + 1/4 cup mashed into the potatoes. Nuh uh. Not afraid of butter, but I’m so not gonna put a stick of butter into a side dish, especially not since it already has tons of cheese in it. So I replaced the butter with milk.
 

I’ve added 1 oz of butter and 1/4 cup warm milk and kept mashing. The mashed potatoes will stay thick and firm, but that’s okay.

Season with pepper and salt to taste. I always add a pinch of nutmeg to my mashed potatoes; it’s a Dutch thing.

I don’t have a 9 1/2″ pie plate (should buy one, they’re pretty), so I simply used an oven dish and spread the mashed potatoes in there.

Thinly slice the mozzarella and the (peeled) tomatoes.

Place half the mozzarella on top of the mashed potatoes.

Put the tomato slices on top of the mozzarella.

Sprinkle the dried basil and oregano all over the tomatoes and cover the tomatoes with the remaining mozzarella.

And grate the Parmesan all over the casserole.

The reason I kept my mashed potatoes firm is that during the cooking process the tomatoes as well as the mozzarella will release liquid that seeps into the mashed potatoes and adds flavor. If your potatoes are real fluffy to begin with, it might end up as something you can drink through a straw.

Place the casserole or pie into a preheated oven and bake at 400F˚ (200C˚) for 25 to 30 minutes.

Until the cheese has turned golden brown on top.

And has melted underneath creating this gooey, cheesy, and incredibly tasty puree with the slight tang of the tomatoes and Italian seasonings. So good.

Loaded Hasselback Potatoes

INGREDIENTS

6 

medium russet potatoes

6 

tablespoons salted butter

1 

clove garlic, minced or grated

6 

slices thick cut bacon, chopped

8 

ounces sharp cheddar cheese, sliced

1/2 

cup greek yogurt or sour cream

4 

whole green onions, chopped

1/4 

cup pickled jalapeños (optional)

1/2 

cup guacamole (optional)

1/2 

cup buffalo sauce (optional)

1/2 

cup blue cheese, crumbled (optional)

DIRECTIONS

• Preheat the oven to 400°F.
• Slice the potatoes thinly (about an 1/8 inch) without cutting all the way through the bottom. Place the potatoes on a prepared baking sheet. Carefully rub the garlic on the insides of the slices and then stuff the sliced butter between a few of the cuts. Season the potatoes with salt and pepper.
• Bake until crispy on the top and tender in the middle, about 1 hour.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Remove and drain on a papper towel.
• Remove the potatoes from the oven and stuff the slices of cheese in between a few of the slits. Grate any remaining cheese and sprinkle it over top of the potatoes. Sprinkle on the bacon. Return the potatoes to the oven until the cheese has melted, about 5 minutes.
• Assemble the toppings and remove the potatoes from the oven. Top with with sour cream and green onions. Add any remaining topping as desired! Dig in!

Easy Buffalo Chicken Dip

This happens to be one of my favorite snacks! It is so simple to make and very cheap. So easy to make. Hope you enjoy. Let me know how you like it.

Ingredients:
2  cans Canned White Meat Chicken
Frank's Buffalo Sauce (or other buffalo sauce)
Ranch Dressing

Directions:
Open your cans of chicken, drain your chicken well, put into a bowl, put desired amount of ranch, and then put in desired amount of buffalo sauce. Make it to your desired spiciness. If needed add more ranch. You can also add some shredded cheese on top. Refrigerate till cool. Serve with crackers or pretzels.

Cheesecake Bites

Raspberry Cheesecake Bites 

Easy Raspberry Cheesecake Bites

Easy Raspberry Cheesecake Bites

 

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Prep time

15 mins

Total time

15 mins

 

Author: CakesCottage

Recipe type: Dessert

Serves: 12

Ingredients

• 1⅓ cup fresh raspberries
• 8 oz. cream cheese, softened
• 2 Tbsp powdered or granulated sugar
• 1 tsp lemon zest
• 1 cup cool whip
• ½ cup graham cracker crumbs

Instructions

1. Line a 13" x 9" baking sheet with a parchment paper. Set aside.
2. Place the cream cheese in a bowl with the sugar and lemon zest and whip with hand mixer.
3. Add in the raspberry and stir to combine, allow the raspberries to break up and incorporate into the cream cheese.
4. Add in the cool whip and stir in with a spoon or spatula, until just combined.
5. Place in freezer for 2 hours.
6. Place graham cracker crumbs into a small bowl.
7. Scoop the cheesecake mixture with a small cookie scoop or a tablespoon and roll in cracker crumbs.
8. (You may need to go in with your fingers to form them into balls,
9. and If you notice the cheesecake mixture becoming too loose to handle, place it in the freezer for couple of minutes to set up again)
10. Set on the prepared sheet.
11. Refrigerate for couple of hours in freezer until they get frozen.
12. When ready to serve, let sit out for 5 minutes at room temperature to desired firmness.
13. Serve and enjoy!
14. Refrigerate leftover bites in a ziploc bag or an air tight container.

Walking Tacos

BEST THING AROUND!!

Summer Ideas: Walking Tacos

INGREDIENTS
1 1/2 lb Ground Beef
2 tbsp Taco Seasoning
7 Lunch size bags Nacho Doritos, Cool Ranch Doritos and/or Fritos
Shredded Lettuce
Shredded Cheese
Diced Tomatoes
Jalapeno Slices
Taco Sauce
Sour Cream, etc.

Basically all the taco toppings you can think of!

DIRECTIONS

Brown ground beef and drain.

Add seasoning and 1/4 cup water.

Simmer for 15-20 minutes.

Gently crush chips in each bag.

Open top and roll down edges of bag.

Add a meat and cheese and your favorite toppings and gently toss with a plastic fork.

How fun is this recipe!!

Slow Cooker Ranch White Chicken Chili

Slow Cooker Ranch White Chicken Chili

Slow Cooker Ranch White Chicken Chili

Slow Cooker Ranch White Chicken Chili

 

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Prep time

10 mins

Cook time

6 hours 30 mins

Total time

6 hours 40 mins

 

Serves: About 6 servings

Ingredients

• 3 large, boneless, skinless chicken breasts - about 2.5 pounds
• 3 cups chicken broth
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons oregano
• 2 chicken bullion cubes
• 1 (1-ounce) packet ranch dressing mix
• 2 (15.8-ounce) cans Great Northern beans, drained
• 2 (4.5-ounce) cans chopped green chilies
• 1 (11-ounce) can white shoepeg corn, drained
• Salt and pepper
• sour cream and fresh cilantro for garnish (optional)

Instructions

1. In the crock of a 4 to 5 quart slow cooker, combine the broth, onion, garlic, cumin, oregano, bullion cubes, and ranch dressing powder. Add the chicken breasts to the broth, cover, and cook on low for 4 to 6 hours.
2. Remove the chicken from the slow cooker and shred the meat. Return the shredded meat to the slow cooker and add the drained beans, chilies, and corn. Add salt and pepper to taste. Return the lid to the slow cooker and cook for about 30 minutes or until the chicken, beans, and corn are heated through. Serve with a dollop of fresh sour cream and fresh cilantro.

Ranch-and-Bacon Potato Bites

Who doesn't love bacon!!!!!

Bacon Ranch Potato Bites

Bacon Ranch Potato Bites

Cook Time: 55 minutes

Yield: 12 Bacon Ranch Potato Bites

Serving Size: 2 bites

Ingredients

• 6 small to medium red potatoes (or russet)
• 1 Tbs. Dry Ranch Dressing mix (I used Hidden Valley)
• 1 Tbs. milk
• 6 slices bacon cooked and crumbled
• 1 tsp bacon grease
• 1/3 cup shredded Cheddar Cheese
• Ranch Dressing (optional for dipping)

Instructions

• Cook 6 slices of bacon. Reserve one tablespoon bacon grease. Let bacon cool, then crumble.
• Preheat oven to 350
• In a medium pot boil water, add the potatoes and cook (at a slow boil) for 20 to 25 minutes. Make sure you don't over cook. You do not want your potatoes to fall apart but you should be able to insert a fork easily.
• Remove potatoes and let cool on a plate. Once cooled, cut the potatoes in half. If the potatoes will not sit, you can cut a small slice off the bottom of the potato so they sit flat. With a small spoon carefully scoop out the centers of the potatoes, leaving some potato in place.
• Put the potatoes centers into a bowl and add the tsp bacon grease, the ranch dressing mix, and the milk. Beat until well combined. Don't worry if you have some lumps, they will soften as you bake. Mix in the bacon bits. Scoop the mixture back into the potatoes. And place on a greased baking pan.
• Bake at 350 for 30 minutes. Then sprinkle the cheese over each potato bite and bake an additional 2-4 minutes until the cheese has melted
• Dip in Ranch dressing

Lighter General Tso's Chicken

Ever hungry for Chinese food but don't feel like going out and getting it. Well here is is a great recipe for General Tso's Chicken. It's very simple to make and it tastes just as good as it does from a Chinese restaurant! Check out the recipe under this post!

Lighter General Tso's Chicken Recipe

INGREDIENTS

• 1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups crushed Corn Flakes
FOR THE SAUCE
• 1 1/2 cups chicken broth
• 1/3 cup hoisin sauce
• 1/4 cup rice vinegar
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoon brown sugar, packed
• 2 tablespoons cornstarch

INSTRUCTIONS

• Preheat oven to 450 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
• Working in batches, dredge chicken in flour, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat.
• Place onto prepared baking sheet and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 13-15 minutes.
• In a large saucepan over medium high heat, combine chicken broth, hoisin, rice vinegar, soy sauce, brown sugar and cornstarch until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
• Serve immediately.

Alice Springs Chicken Recipe

Alice Springs Chicken 

You want to start by adding some house seasoning to a fresh chicken breast.  Any season-all blend you might have on hand is perfect.

Next you want to cook the bacon.  I like to cook bacon in the oven in a big batch and then I keep it in Ziploc in the fridge.

You can pound out the chicken breast first so it cooks evenly but this is not neccessary.

Saute your chicken breast in olive oil until cooked through.   Be careful not to cook too long as it will dry out.

Place chicken in a baking dish and coat with honey mustard.  Depending on the size of your chicken, I would say roughly a tablespoon or two of honey mustard.

In the same saute pan, drizzle a little olive oil over medium heat and add fresh mushrooms (about 1/2 cup per chicken breast).  Saute mushrooms until soft and golden and cooked through.

Squeeze fresh lemon juice over the top of the chicken breast- about a teaspoon is plenty.

Roughly chop 2-3 slices of bacon and add to the top of the chicken.

Next put the mushrooms over the top of the chicken.

Sprinkle the jack and cheddar cheese over the very top.

Bake at 350° for about 15 minutes.  The cheese should be all nicely melted and the chicken should be happily bubbling away with gooey cheese, crispy bacon and earthy mushrooms.

Go ahead and dig in!

If you decide to try this out please let me know what you think!  And Outback actually does an Alice Springs quesadilla so if you have leftovers, you can always shred the chicken and add to a tortilla and grill into a quesadilla.

Alice Springs Chicken

Have you ever tried Alice Springs chicken at Outback Steakhouse?
Now is your chance to try it if you can't make it to the Outback!

Starbucks Drinks

                                                                         Fellow Drinkers!

There is a lot of people out there that love their starbucks. I know that every now and then I really enjoy a nice cup of starbucks. Ive tried many times to copy the recipes and they don't always come out they way I want them to. Well I have found some recipes for the holiday drinks that starbucks sells during the holidays. I absolutely love starbucks and I will be trying these at some point.

Bacon Wrapped Chicken!

Absolutely Delicious!
This meal is completely mouth watering and so simple to make.
 I've personally made it more than once and my family loves it.
It basically all depends on your taste because I add more
bacon and more cream cheese to it for more flavor.