Rotel Cream Cheese Sausage Balls ✨🧀

 

Ingredients:

1 pound ground sausage (hot or mild, depending on preference)

8 ounces cream cheese, softened

1 can (10 ounces) Rotel diced tomatoes and green chilies, drained well

2 cups shredded cheddar cheese

1 ½ cups Bisquick or another baking mix

Directions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Sausage Mixture:

In a large mixing bowl, combine the raw sausage, softened cream cheese, drained Rotel, shredded cheddar cheese, and Bisquick.

Mix thoroughly with a spoon or your hands until well combined.

Shape the Balls:

Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and cooked through.

Serve:

Serve warm as a snack or appetizer. Pair with dipping sauces like ranch dressing or spicy mustard if desired.

Store Leftovers:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutritional Information:

Crock Pot Crack Potato Soup

 

Crock Pot Crack Potato Soup

Hearty Homestyle Crock Pot Potato Soup

Ingredients:

6 cups of diced potatoes, peeled

1 cup of shredded cheddar cheese

1/2 cup of cooked and crumbled bacon

1 packet of ranch seasoning mix

4 cups of chicken or vegetable broth

1 cup of heavy cream (or half-and-half for a lighter version)

Salt and pepper to taste

Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives

Directions:

Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure uniform cooking.

Layer the Ingredients: In the crock pot, place the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese and crumbled bacon on top.

Add the Broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring that the liquid just covers them.

Cook the Soup: Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed.

Add Cream and Season: Once the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste. For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.

Serve: Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, and chopped green onions or chives, if desired.

Butter Toffee Pretzels

 

Sweet, buttery toffee pretzels—simple ingredients, irresistibly delicious results.

Ingredients

10 cups mini pretzel twists (one 16 oz bag)

1 cup light brown sugar, lightly packed

1/2 cup (1 stick) unsalted butter, cubed

1/4 cup light corn syrup

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 bag Heath toffee bits

Instructions

Preheat Oven:

Preheat the oven to 200°F (93°C).

Lightly grease a large roasting pan with cooking spray, or use a disposable one for easy cleanup.

Add the pretzels to the roasting pan and set aside.

Make the Toffee Mixture:

In a medium saucepan over medium heat, combine the brown sugar, cubed butter, and corn syrup.

Stir continuously until the mixture reaches a boil.

Allow it to boil for 5 minutes, then remove from heat.

Carefully whisk in the vanilla extract and baking soda (it will bubble up).

Coat the Pretzels:

Pour the hot toffee mixture evenly over the pretzels in the roasting pan.

Sprinkle half the bag of Heath toffee bits over the pretzels and toss to coat everything evenly.

Bake:

Bake the coated pretzels for 1 hour, stirring every 15 minutes to ensure even coating.

After baking, spread the pretzel mixture onto a wax paper-lined countertop. Sprinkle with the remaining toffee bits.

Cool and Serve:

Let the pretzels cool and harden for about 1 hour.

Once set, break into clusters and enjoy or package for sharing.

Nutrition (per serving)

Calories: Approximately 250 kcal

Carbohydrates: 32g

Fat: 11g

Protein: 2g

Servings: 10 servings

Apple Pie Bombs 🍏🍂

 

Ingredients:

1 can refrigerated biscuit dough (8 biscuits)

1 1/2 cups apple pie filling (store-bought or homemade)

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

1/4 cup caramel sauce (optional, for drizzling)

For the Homemade Apple Pie Filling (Optional):

2 large apples, peeled and diced

1/4 cup brown sugar

1 teaspoon cinnamon

1 tablespoon butter

1 teaspoon lemon juice

1 tablespoon cornstarch

2 tablespoons water

Directions:

Make the Apple Pie Filling (if not using store-bought): In a medium saucepan, combine diced apples, brown sugar, cinnamon, butter, and lemon juice. Cook over medium heat for 5-7 minutes until the apples are soft. Dissolve cornstarch in water and add to the apple mixture, stirring until thickened. Remove from heat and let cool completely.

Prepare the Dough: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Separate the refrigerated biscuit dough into 8 individual biscuits. Flatten each biscuit into a 4-inch circle using your hands or a rolling pin.

Fill the Bombs: Place 1-2 tablespoons of apple pie filling in the center of each flattened dough circle. Carefully pull the edges of the dough up and around the filling, pinching them together at the top to seal completely. Shape into a smooth ball.

Bake the Bombs: Place the filled dough balls seam-side down on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until golden brown.

Coat in Cinnamon Sugar: While the bombs are baking, mix together the granulated sugar and cinnamon in a small bowl. Once the bombs are out of the oven, brush them with melted butter and immediately roll each one in the cinnamon-sugar mixture until fully coated.

Serve and Enjoy: Drizzle with caramel sauce, if desired, and serve warm.

Whipped Pumpkin Pie

 

Ingredients

8 h 25 m
8 servings
605 cals

Crust:

• 3 cups graham cracker crumbs
• 2/3 cup white sugar
• 3/4 cup butter, melted

Filling:

• 1 (8 ounce) package cream cheese, at room temperature
• 1/2 cup white sugar
• 1 (15 ounce) can pumpkin puree
• 1 (8 ounce) container frozen whipped topping, thawed
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon pumpkin pie spice

Directions

Prep:15 m
Cook:10 m
Ready In:8 h 25 m

Preheat oven to 350 degrees F (175 degrees C).
Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.

Cinnamon Sugared Pecans

 

Ingredients

35 m
16 servings
212 cals

• 1 egg white4 cups pecans
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt

Directions

Prep:10 m – Cook:25 m – Ready In:35 m
Preheat oven to 325 degrees F (165 degrees C).
Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
Bake in the preheated oven until fragrant and crisp, about 25 minutes

Best Green Bean Casserole

 

Ingredients

• 2 (14.5 ounce) cans green beans, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (6 ounce) can French fried onions
• 1 cup shredded Cheddar cheeseA

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place green beans and soup in a large microwave-safe bowl. Mix well and heat in the microwave on HIGH until warm (3 to 5 minutes). Stir in 1/2 cup of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese.
Bake in a preheated 350 degrees F (175 degrees C) oven until the cheese melts and the onions just begin to brown.

No-Bake Baileys Cheesecake Balls

 

Ingredients

• 25 milk chocolate topped butter cookies (such as Le Petit Ecolier), crushed
• 1 (8 ounce) container mascarpone cheese
• 1/3 cup Irish cream liqueur (such as Baileys(R))
• 1 (9.7 ounce) package white chocolate, chopped
• 2 ounces dark chocolate, chopped

Directions

Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

Hamburger Potato Casserole

 

Ingredients

• 1 pound lean ground beef
• 3 cups peeled and thinly sliced potatoes
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup chopped onion
• 3/4 cup milk
• salt to taste
• freshly ground pepper, to taste
• 1 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).In a medium skillet over medium heat, brown the ground beef; drain fat.In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.Alternately layer the potatoes, soup mixture and meat in a 11×7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

Sausage Cheese Balls

 

Ingredients

• 2 pounds pork sausage
• 1 1/2 cups buttermilk baking mix
• 16 ounces shredded Cheddar cheese
• 1/2 cup diced onion
• 1/2 cup chopped celery
• 1/2 teaspoon garlic powder

Directions

Preheat oven to 375 degrees F (190 degrees C).
Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls.
Place on ungreased cookie sheet 1/2 inch apart. Bake for 15 minutes or until golden brown.

HAM AND POTATO CASSEROLE

 

Ingredients

• 1 can(s) cream of chicken soup
• 1 can(s) cream of mushroom soup
• 1 can(s) milk (whole or 2% measured in a soup can)
• 1/4 tsp seasoned salt
• 1/8 tsp ground black pepper
• 6 medium potatoes, raw idaho, russet, yukon gold etc…
• 3-4 c chopped smoked ham
• 1/4 c finely chopped onion (optional)
• 1 c shredded extra-sharp white cheddar cheese
• 1 c shredded sharp cheddar cheese (yellow)
• 2 1/2 c crushed cornflakes
• 4 Tbsp salted butter, melted

Directions

1. Prep and assemble all ingredients.
2. Butter, or lightly coat with cooking oil spray, a 9″x13″ casserole; set aside.
3. In a large bowl, using a large spoon, mix together both soups.
4. Gradually mix in 1 can of milk.
5. Add seasoned salt and pepper; mix well; set aside.
6. Peel potatoes and slice four of them thin in food processor or on mandoline; immediately add to soup mixture and mix well.
7. Change blade, on food processor, to grater/shredder (or use box grater); shred remaining two potatoes; immediately add to soup mixture and mix well.
8. Add chopped ham and onion (if using) and mix well.
9. Place oven rack in middle position and preheat oven to 350º F.
10. Pour mixture into prepared dish and smooth down.
11. Evenly distribute both cheeses over top; set aside.
12. In a medium bowl, mix together crushed cornflakes and melted butter to coat.
13. Sprinkle cornflakes even over top of cheese layer.
14. Bake at 350º F for 1 1/2 hours, turning dish once after 45 minutes.
15. Remove from oven and let rest for 5 minutes before serving.
16. Cover and refrigerate leftovers.
Last Step: Don’t forget to share!

Beer Cheese Dip

 

Ingredients:

• 4-8 oz. packages cream cheese, softened (I used 1/3 less fat and it was still delicious)
• 2/3 cup beer (I used Yuengling)
• 2 envelopes Hidden Valley Original Ranch packets
• 4 cups shredded cheddar cheese

To Dip:

• Pretzels
• Crackers
• Chips

Directions:

In a large bowl, beat together the cream cheese, beer, and ranch packets until smooth and creamy in appearance.
After that, stir in the cheese. I turned the hand held mixer to a lower speed and combined it that way.
You could serve the dip right away, but its best if you cover the bowl and refrigerate for at least 1-2 hours. That way the flavors have time to combine. You could also make this dip a day or so ahead of time.

Heavenly Fruit Slab Pie

 

INGREDIENTS

CRUST

• 1 cup rolled oat
• 2 cup all purpose flour
• 230 g butter
• 1/2 – 3/4 cup sugar
• 3-5 tablespoon of ice water if needed

FILLING1

 can x 825 g canned peaches drained

• 1/4 cup sugar
• 1/3 cup flour

DIRECTIONS

Whisk flour, rolled oat and sugar in a mixing bowl.Grate the cold butter into dry ingredients using the large holes of box grater.

Using /pastry cutter/ mixer or your finger tips, quickly rub in the butter until the mixture resembles bread crumbs.

Gradually add a tablespoon of ice water at a time, use your fingers to press the crumbs firmly together to form a ball of dough.Wrap the dough in plastic, chill for 30 minutes-1 hour.

For filling, combine sliced peaches, sugar and flour..

Roll out 2/3 of the pastry on floured board to fit 9 x 13 in jelly roll pan with some overhang. Carefully transfer onto baking sheet, pressing into the corners. Fold dough over to create thicker edge. Heat the oven @ 180 C.

Spoon the filling onto prepared dough.. Crumble the balance of the pastry over the filling.

Bake until topping is crisp for 35-45 minutes. Cut into slices to serve.

Chocolate Pudding Recipe

 

Ingredients

• 6 tablespoons sugar
• 4 tablespoons cornstarch (slightly heaping)
• 2 tablespoons cocoa (heaping)
• 1 pinch salt
• 1 teaspoon vanilla extract
• 2 cups milk

Directions

Combine all dry ingredients until all lumps are gone and blended well.
Add milk and place on burner turned to high — stir constantly until desired thickness.
Remove from heat and add vanilla, stir well and serve.enjoy

FRIED CRAB LEGS

 

INGREDIENTS
Nutrition

• 2 lbs crab legs (the bigger the better!)
• 38 saltine crackers (1 whole sleeve)
• 1 -2 teaspoon garlic powder
• cayenne pepper(optional)
• 1⁄2 cup butter
• 2 -3 eggs, beaten
• flour (for dredging)
• chopped parsley(optional)
• chives (optional)
• lemon wedge, cut up

DIRECTIONS

Crack legs and remove meat trying to get out whole pieces, picking out the joints and such is a great way to reserve meat for another recipe like stuffing for mushrooms etc so don’t waste.
crush crackers in a food processor (preferred method) until fine or use a freezer bag and crush with a rolling pin or a bottle (this method doesn’t get them as fine as I like though).
season one side of legs with garlic and cayene (or use the.
seasonings you like).
roll crab in flour then egg and last in crackers, place on a plate or cookie sheet until all are ready to fry.
heat butter in a non-stick skillet on med heat until melted and add crab to pan cook a few minutes and turn. should be a light brown.
turn again to allow further browning, remove to paper towles to drain excess grease
serve while hot with lemon wedges and garnish with chives or parsley if desired.

How To Make Icebox Pickles

 

Ingredients:

• 6 cups sliced, unpeeled cucumbers
• 1 cup sliced red onion
• 1 cup sliced green bell pepper
• 1 Tablespoon celery seed
• 1 Tablespoon salt
• 2 cups white sugar
• 1 cup white vinegar

How to make it:

Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge.

Carrot Poke Cake – Totally Over the Top

 

Ingredients

• The 9×13 Carrot Cake recipe of your choice, baked and cooled (I used a box mix)
• 14 oz sweetened condensed milk
• 8 oz Cool Whip
• 10.6 oz Cool Whip Vanilla Frosting (Cream Cheese flavor if your store carries it, mine doesn’t)
• 6 oz (half a tub) of whipped cream cheese (must be whipped)
• Approx. 1/2 cup caramel sundae sauce (just pour on as much or as little as you’d like)
• Approx. 1 cup chopped pecans (sprinkle on as much or as little as you’d like)

Instructions

Leave the cake in the dish it was baked in– this is not a free standing cake.
Poke approximately 20-25 holes, spread evenly, over the top of the cake with the bottom of a wooden spoon. Pour the sweetened condensed milk over top, trying to fill the holes as much as possible.
In a large bowl, use a hand mixer to beat together the cool whip, the cool whip frosting, and the whipped cream cheese until smooth. Spread over top of the cake.
Pour the caramel sauce over top of the cake, and sprinkle with chopped pecans.
Refrigerate for at least 4 hours, really overnight is best.
Cut into 12 squares to serve (you can cut more, 1/12 is a pretty large piece!).

STRAWBERRY BROWNIE TRIFLE

 

Ingredients:

• 1 box brownie mix (enough to make a 9×13) *you can also use a homemade brownie recipe
• 12 oz Cool Whip
• 5 oz Vanilla Instant Pudding
• 2 lbs Fresh Strawberries, sliced
• Chocolate Chips, melted for drizzling on top

Directions

Bake brownies according to directions and allow to cool completely. Once brownies are cooled, cut the brownies into small squares.
Slice the strawberries and remove the stems/leaves.
In a bowl, mix the pudding according to directions on package. Once pudding is set, fold in the cool whip to create a custard.
To assemble, layer half the brownies on the bottom of trifle bowl. Pour half the custard on top of brownies. Layer half the strawberries on top of the custard. Repeat steps one more time ending with the strawberries on top.
Melt about 1/2 cup of chocolate chips and carefully drizzle melted chocolate on top of the finished trifle.
Chill in refrigerator until eating, enjoy!

Longhorn Steakhouse Parmesan Chicken 🍗🧀

 

Ingredients:

- 4 boneless, skinless chicken breasts

- 1 cup grated Parmesan cheese

- 1 cup shredded mozzarella cheese

- 1 cup bread crumbs

- 1/2 cup all-purpose flour

- 2 large eggs

- 1/4 cup milk

- 2 cloves garlic, minced

- 1 teaspoon dried Italian seasoning

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.

2. In a shallow dish, combine the bread crumbs, 1/2 cup of Parmesan cheese, Italian seasoning, salt, and black pepper.

3. In another shallow dish, beat the eggs with the milk.

4. Place the flour in a third shallow dish.

5. Dredge each chicken breast in the flour, shaking off excess.

6. Dip the floured chicken in the egg mixture, then coat with the bread crumb mixture.

7. In a skillet, heat olive oil over medium-high heat.

8. Add the chicken breasts and cook for 3-4 minutes on each side, until golden brown.

9. Transfer the chicken to the prepared baking dish.

10. Mix the remaining 1/2 cup of Parmesan cheese with the mozzarella cheese and garlic.

11. Sprinkle the cheese mixture over the chicken breasts.

12. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

13. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 4

Notes:

1. Pair with a side of garlic mashed potatoes for a complete meal.

2. Use freshly grated Parmesan for the best flavor.

3. For an extra crispy coating, double dip the chicken in the egg and bread crumb mixture.

4. Garnish with fresh parsley before serving.

Relish in this delicious Parmesan Chicken!

🥘 Crockpot Beef Tips and Noodles Recipe 🍝

 

Ingredients:

1 lb stew meat (consider 2 lbs for a heartier dish!)

1 packet of onion-flavored soup mix

1 packet of brown gravy mix

1 can of cream of mushroom soup (10.5 oz)

1 small can of mushrooms (optional, adds great flavor!)

1 can of beef broth (measure using the mushroom soup can)

Egg noodles, cooked as per package instructions

Instructions:

Setup the Crockpot: Place the stew meat in your crockpot. Add the onion soup mix, brown gravy mix, cream of mushroom soup, and mushrooms if using.

Incorporate the Broth: Using the empty cream of mushroom soup can as a measure, fill it with beef broth and add to the crockpot. Mix thoroughly to blend the ingredients.

Cooking Phase: Seal the crockpot with its lid and set to cook on low for 6-8 hours, or on high for 3-4 hours, until the beef becomes tender and the sauce thickens and enriches in flavor.

Noodles Preparation: Roughly 15 minutes before serving, prepare the egg noodles according to their packaging instructions. Drain and set aside.

To Serve: Dish the beef tips and sauce over the cooked noodles, ensuring to spoon over the rich gravy. Serve warm and relish this comforting meal.