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Beefy French Onion Potpie

Beefy French Onion Potpie

Ingredients
1 pound ground turkey or beef
1 small onion, chopped
1 can (10-1/2 ounces) condensed French onion soup
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 tube (12 ounces) refrigerated buttermilk biscuits

Directions
Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil.

Transfer to an ungreased 9-in. deep dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown. Yield: 4 servings.

Recipe found here: Beefy French Onion Potpie

Coffee Ice Cream Pie

Coffee Ice Cream Pie

Ingredients

Crust
30 chocolate wafers, crushed (about 1 1/2 cups)
1/2 cup butter or margarine, softened
1/4 cup coconut
3 tablespoons finely chopped cashews or macadamia nuts

Filling
1 quart (4 cups) coffee ice cream, slightly softened

Topping
1 cup hot fudge topping, warmed
Whole cashews or macadamia nuts, if desired

Steps
1 In medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes. Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm.

2 Top individual servings with fudge topping; garnish with whole cashews. Cover and freeze any remaining pie.

To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving.

Sprinkle each slice with chocolate-covered coffee beans.

Recipe found here: Coffee Ice Cream Pie

Hearty Cheese Tortellini

Hearty Cheese Tortellini

Ingredients
1/2 pound Johnsonville® Mild Ground Italian Sausage
1/2 pound lean ground beef (90% lean)
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (9 ounces) refrigerated cheese tortellini
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions
In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through.

Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted. Yield: 6 servings.

Recipe found here: Hearty Cheese Tortellini

Smothered Chicken Breasts

Smothered Chicken Breasts

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon canola oil
8 bacon strips
1 medium onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterey Jack cheese

Directions
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a thermometer reads 165°; remove and keep warm.

In same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.

In drippings, saute onion and brown sugar until onion is tender and golden brown. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese. Yield: 4 servings.

Recipe found here: Smothered Chicken Breasts

Sweet Cherry French Toast

Sweet Cherry French Toast

Ingredients
8 slices French bread (1 inch thick)
6 Eggland’s Best Eggs, lightly beaten
1-1/2 cups 2% milk
1/3 cup maple syrup
2 tablespoons sugar
1 tablespoon grated orange peel
1/8 teaspoon salt

CHERRY TOPPING:
4 cups fresh or frozen pitted sweet cherries
1/2 cup orange juice
1 tablespoon sugar
4 teaspoons cornstarch
4 teaspoons cold water
Vanilla yogurt

Directions
Place the bread in a greased 15-in. x 10-in. x 1-in. baking pan. In a large bowl, whisk the eggs, milk, syrup, sugar, orange peel and salt. Pour over bread; turn to coat. Cover and refrigerate overnight. In another large bowl, combine the cherries, orange juice and sugar. Cover and refrigerate overnight.

Transfer bread slices to another greased 15-in. x 10-in. x 1-in. baking pan. Discard any remaining egg mixture. Bake at 400° for 7-9 minutes or until golden brown.

Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Stir in the reserved cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over French toast; drizzle with yogurt. Yield: 4 servings.

Recipe found here: Sweet Cherry French Toast

Cashew Chicken with Noodles

Cashew Chicken with Noodles

Ingredients
8 ounces uncooked thick rice noodles
1/4 cup soy sauce
2 tablespoons cornstarch
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 tablespoon peanut oil
1 tablespoon sesame oil
6 green onions, cut into 2-inch pieces
1 cup unsalted cashews
2 tablespoons sweet chili sauce

Directions
Cook rice noodles according to package directions.

Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer.

Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. Yield: 4 servings.

Recipe found here: Cashew Chicken with Noodles

Hearty Penne Beef

Hearty Penne Beef

Ingredients
1-3/4 cups uncooked penne pasta
1 pound ground beef
1 teaspoon minced garlic
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) beef broth
1-1/2 teaspoons Italian seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped fresh spinach
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.

Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until wilted.

Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. Yield: 4 servings.

Recipe found here: Hearty Penne Beef

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