OUT OF THIS WORLD CASSEROLE

I made this for dinner tonight. My family LOVED it so I had to share.

WARNING: THIS IS NOT DIET FOOD!!

Cheesy Sour Cream Hamburger Hotdish

INGREDIENTS:
  • 12 oz. package egg noodles, prepared
  • 1 lb. hamburger
  • ½ yellow onion, diced
  • ½ bell pepper, diced
  • 1 Tbsp. diced garlic
  • ½ tsp salt.
  • 24 oz. jar pasta sauce
  • 1 c. sour cream
  • 8 oz. cream cheese, cubed
  • ⅔ c. Parmesan
  • 1 c. shredded cheddar
  • ½ tsp. Italian seasoning

DIRECTIONS:

  • Preheat your oven to 350°.
  • In a large skillet over medium-high heat, saute the hamburger while breaking it up. Add the onion, bell pepper, garlic and salt and cook for 5 minutes until the hamburger is cooked through. Add the pasta sauce and mix well.
  • In a small bowl, add the cream cheese and microwave for 1 minute.
  • In a sprayed 9″x13″ dish, add the cooked egg noodles, sour cream, cream cheese and Parmesan. Mix until well combined. Add the hamburger mixture to the pan and stir until everything is loosely combined.
  • Top with the shredded cheddar and Italian seasoning. Bake at 350° for 25-30 minutes, or until the hotdish is heated through. Serve immediately.

ENJOY!!

MEATLOAF ANYONE?

This Meatloaf Recipe is my family’s FAVORITE dinner recipe! They really love it. It really is the Best Ever Meatloaf, and it is so easy to make!!

INGREDIENTS:
Meatloaf:
  • 2 pounds lean ground beef
  • 1 onion, diced small (about ½ cup)
  • 2 eggs
  • ½ tsp. ground pepper
  • ¾ cup quick oats
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. garlic salt
  • 1 tsp. onion salt
  • ½ cup tomato sauce
Glaze Topping:
  • ¼ cup ketchup
  • ¼ cup brown sugar
  • 2 tsp. mustard

INSTRUCTIONS:

  1. Preheat oven to 350ºF. Spray a 9×5″ loaf pan with cooking spray.
  2. Mix together ground beef, onion, eggs, pepper, oats, Worcestershire sauce, garlic salt, onion salt and tomato sauce in a large bowl, using your hands. Do not overmix.
  3. In a small bowl, combine the ketchup, sugar and mustard. Spread on top of meatloaf and place in oven. Bake for 1 hour and 15-30 minutes, or until meatloaf is cooked through. Let cool for a few minutes and then slice and serve. Enjoy!

It’s what’s for dinner

Parmesan Crusted Chicken with Bacon Cream Sauce

I love to try new recipes. Especially if they are:

1. Delicious

2. Healthy

This dish fits both requirements. And best of all, my family loves it too!

Prep time: 10 mins

Cook time: 45 mins

INGREDIENTS FOR CHICKEN:

  • 1 lb boneless chicken breasts
  • 1 TBS mayo
  • 3 TBS shredded Parmasean cheese

INGREDIENTS FOR SAUCE:

  • 3 slices of bacon, fried and crumbled
  • 1/2 cup of heavy whipping cream
  • 1 TBS cream cheese
  • 1 TBS shredded Parmasean cheese
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

DIRECTIONS:

  1. Preheat oven to 400°
  2. Rinse chicken and dry so mayo will stick to it
  3. Baste the mayo onto chicken
  4. Top with shredded cheese
  5. Place in baking dish
  6. Bake uncovered 40-50 minutes
  7. When chicken has 10 minutes left, start your sauce
  8. Combine heavy cream and cream cheese into warm skillet, whisk until mixed thoroughly
  9. Add Parmasean and garlic powder. Whisk until smooth.
  10. Add some bacon but leave some for garnishing chicken
  11. Place chicken on plate and drizzle sauce over it.
  12. Add bacon and enjoy!

Can not stop eating these!

A friend of mine told me about these and so naturally I had to try them.

OREO TRUFFLES

OMG!

These are so amazing it is hard to stop eating them.

Don’t believe me? Try them for yourself and you’ll see what I mean.😀

INGREDIENTS:

  • 14.3 oz package of Oreos
  • 8 oz cream cheese
  • 12 oz dipping chocolate or candy coating (milk chocolate or vanilla)
  • Additional 2 oz dipping chocolate for drizzling or sprinkle

INSTRUCTIONS:

  1. Pulse oreos in a food processor until they are fine crumbs. (No food processor? No problem. Use your hands to crush cookies into tiny bits). Add crumbs to large mixing bowl.
  2. Slice up cream cheese and drop slices into the mixing bowl. Use the back of a large spoon to smash the cream cheese into the crumbs, stirring and mushing until it has become a thick paste.
  3. Pinch off walnut-sized clumps of the filling and roll into balls. Place on a plate that will fit in your freezer. Roll all of dough and place balls in the freezer for 30-45 minutes.
  4. Line a baking sheet with parchment paper.
  5. Place dipping chocolate in a small deep bowl. Microwave at 50% power for 1 minute, then stir. Continue microwaving at 50% power for 30 second intervals, stirring after each until chocolate is smooth.
  6. Remove oreo truffles from freezer and drop one-by-one into the dipping chocolate.
  7. Use a fork to scoop out the truffle, tapping the bottom of the fork on the edge of the bowl to remove excess chocolate. Tip the truffle onto the parchment paper. Allow chocolate to set.
  8. If desired, melt additional dipping chocolate using the same microwave method. Stir with a fork and drizzle over the truffles. Allow chocolate to set and store truffles in refrigerator.
  9. Enjoy!

Mouthwatering…

Are you looking for a simple, delicious, and different dinner idea?

Search no more. My family ADORES this dish. It combines a lot of their favorite foods and it is so incredibly easy to make.

And it doesn’t only have to be for dinner. It makes the perfect breakfast casserole too.

Sausage Hashbrown Breakfast Casserole

Prep time: 10 MINS

Cook time: 35 MINS

Total time: 45 mins

INGREDIENTS:
  • 2 lb hot breakfast sausage (my family prefers mild)
  • 2 (8-oz) packages cream cheese, room temperature
  • 1 (30-32oz) bag frozen shredded hash browns
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 cups shredded cheddar cheese
  • 8 eggs
  • 2 cups milk
INSTRUCTIONS:
  1. Preheat oven to 350 degrees.
  2. In a large skillet, cook sausage until no longer pink. Drain fat.
  3. Stir together cooked sausage and cream cheese. Set aside.
  4. Add hash browns to skillet and cook until lightly brown. Place hash browns in bottom of lightly greased 9×13-inch pan. Top with sausage/cream cheese mixture and shredded cheddar cheese.
  5. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
  6. Bake, uncovered, for 35-40 minutes.
  7. Remove from oven and serve.
  8. ENJOY!


This is what’s for dinner!

Hi all. I wanted to share an amazing recipe I found. This is out of the world delicious! A definite must try. Enjoy!

Easy Sour Cream Chicken Enchiladas

So simple yet extremely rich, creamy and absolutely delicious!

An unbelievably easy sour cream chicken enchilada casserole recipe that it can be a weeknight recipe

.

P.S. I didn’t add either the onion or the green chilis bc my kids don’t like them but these are still great!

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Servings    Prep Time    Cook

Time
    

8            25 mins.        20 mins

.

Ingredients:

2 lb chicken breast diced. Could use as little as 1 pound

1 onion medium

1 tablespoon vegetable oil

8 flour tortillas 8 inch each

2 cups Monterey Jack cheese shredded

1/4 cup butter

1/4 cup flour

15 ounce chicken broth

1 cup sour cream

4 ounce chopped green chilis

Instructions:

Preheat oven to 375 convection or 400 conventional.

Trim and dice about 1 (or 2) pound skinless boneless chicken breast into about 1/2 inch or smaller pieces. Dice one medium onion.

Add one tablespoon oil to a large fry pan over medium-high heat and when hot add chicken and onion together. Cook until chicken is done. About 5 minutes.

Spray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inches) in a microwave for 15-20 seconds to soften.

Assemble the enchiladas. On a tortilla add about 1/4 cup of chicken/onion (more if you increased the chicken) and about two tablespoons of Monterey Jack cheese. Place this not in the center but about at the 1/3 mark then roll over the short end and roll tightly. Place seam down in the baking pan. Repeat until done.

In a medium saucepan melt four tablespoons ( 1/2 stick) butter over medium heat. When melted, add 1/4 cup flour. Whisk together and cook for a few minutes then add one can chicken broth and continuously whisk until thickened then a few minutes more.

Remove from heat and add 1 cup sour cream and 1 (4 ounces) can chopped green chilis.

Pour over the assembled enchiladas. Top with 1 cup Monterey Jack cheese.

Bake until golden brown and bubbling. About 20 minutes.

Cheesy Jumbo Shells

Hello all. Here is another, super easy, tasty meal to make for your family.   


INGREDIENTS:

1 Lb of Hamburger Meat 

1 Box Jumbo Shells

1 Can of Spaghetti Sauce

1 Package of Shredded Cheese 

  
DIRECTIONS:

  • Preheat oven to 350*
  • Boil shells
  • Cook hamburger meat
  • Once cooked, add spaghetti sauce and cheese to hamburger meat  
  • After draining the shells, stuff them with the cheesy hamburger mixture  
  • Top with the extra hamburger meat   
  • Top with cheese  
  • Bake for 10-15 minutes  
  • Add some garlic bread and a salad and enjoy!!  

Stuffed Chicken Breast

I made this for my family last night along with homemade mashed potatoes, white gravy, and French style green beans with a creamy butter sauce. A definite DO for the chicken lovers out there….. 

 INGREDIENTS:

  • Thick chicken breasts
  • Sliced uncooked bacon
  • Shredded cheese

DIRECTIONS:

  1. Preheat oven to 350*
  2. Cut a “pocket” into the chicken breast, careful not to slice all the way through
  3. Fill the pocket with a slice of bacon and shredded cheese
  4. Bake for 1 hour
  5. Remove and cover with more cheese. *You can add more bacon on top if you want*
  6. Bake for 5 more minutes or until cheese is well melted. 

Add your favorites sides and enjoy!

Cherry Cheesecake Brownies

Hi everyone. Do you love cherries, brownies, and cheesecake? Then your gonna love this. Enjoy!

  
 

Cherry Cheesecake Brownies

 

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

 

Cherry Cheesecake Brownies:

Moist fudgy brownie, creamy cheesecake and cherry pie filling come together to create pretty much the best brownies ever. Perfect for your sweetheart! Serves: 16

Ingredients:
Brownies

1 cup butter, melted, cooled slightly

2½ cups granulated sugar

1 tbsp vanilla

4 eggs

1½ cups whole wheat flour (or sub all-purpose)

1 cup cocoa

½ tsp salt

Cherry Cheesecake filling:
1 8oz package cream cheese

1 egg

1 tsp vanilla

⅓ cup sugar

½ can cherry pie filling

Instructions:
Line a 9×13″ pan with tin foil and spray with cooking spray — this makes for easy clean up. Preheat the oven to 350 degrees F.

Brownies:
In a large bowl, whisk together melted butter and sugar until smooth. Add vanilla and eggs and whisk until combined.

Add flour, cocoa and salt and stir until combined. Batter will be thick.

Spread half (or just over half) of the batter into the bottom of the pan.

Cherry Cheesecake filling:
With an electric mixer, beat cream cheese, egg, vanilla and sugar until smooth (it might be thin — that’s okay).

Spread the cream cheese mixture over the brownie batter. Top with spoonfuls of cherry pie filling.

Drop spoonfuls of remaining brownie batter on top of the pie filling. You won’t be able to spread the brownie batter, you will just try to cover a good amount (but certainly all) of the filling with the batter. Smooth out the batter somewhat or try to swirl as desired, or just leave it alone!
Bake at 350 degrees F for 30-35 minutes, until center appears set. Note that your brownies might still have a little jiggle to them — this is because of all of that gooey deliciousness below. 
Let cool to room temperature before cutting. They will cut more easily if refrigerated for a few hours.

Candy Crunch Pudding Pie

Hi everybody,

Looking for a super easy but absolutely delicious dessert? Well then try this. Chocolate, cool whip, and candy….What could be better? If this is something you would like to try, check out the simple recipe below. Enjoy!! 

Ingredients:

2 C cold milk

2 pkgs (4 serving size) jello chocolate instant pudding

1 tub (8 oz) cool whip

2 English Toffee candy bars, chopped

1 Oreo pie crust (6 oz)

1 square semi-sweet baker’s chocolate, melted

Directions:

1. Beat milk and pudding mixes for 2 mins.

2. Stir in 1/2 of the cool whip and all BUT 3 Tbsp of the candy

3. Spoon into crust

4. Top with cool whip and candy. Drizzle with melted chocolate. Serve or refrigerate.

*Tip*  Use a fork to drizzle chocolate