3:03:00 PM
This Creamy casserole direction with bacon, mushrooms, and cheese may be a true, superb idea! Chicken in a very chicken cream soup sauce. The chicken becomes thus tender and molten in your mouth. Serve the casserole with a cream Irish potato side!

Amazing grilled kitchen appliance casserole recipe! The chicken is soaked, then breaded and cooked giving the crisp finished chicken. The chicken is then baked in a very thick chicken sauce. cooked mushrooms and Bacon over a casserole dish and so the entire casserole full of cheese.


This casserole direction is wonderful. once baking, the chicken was thus soft and flavourous and therefore the sauce another such a lot flavor to the plate.

Meat and mushrooms and not essentially for this direction. If we tend to create this on a weekday, I seldom add bacon. we tend to typically do Bacon and mushrooms for a special day. simply add additional cheese if you're a cheese lover.

This straightforward Creamy casserole dish has perpetually been massive|an enormous|a giant} hit in our big family gatherings. we tend to had this casserole in most of our family gatherings and parties. it is so smart that you|that you simply|that you simply will prepare everything the night before and just bake it every day of the party.


chicken & marinade

  • 3 chicken breasts (about 2 1/2 pounds)
  • 2 large eggs
  • 1 1/3 cup whole milk
  • 1/2 tsp table salt

flour mixture

  • 3/4 cup all-purpose flour
  • 2 Tbsp ground paprika
  • 1/4 tsp ground pepper
  • 3/4 tsp table salt

Cream Mixture

  • 26 oz cream of chicken soup can, family size
  • 1/4 cup sour cream
  • 1 cup water
  • 1 tsp table salt
  • 1/4 tsp ground paprika
  • 1/4 tsp ground black pepper


  • 8 oz bacon, 1/2 pack, cooked
  • 6 oz mushrooms, sliced and sauteed
  • 6 oz shredded cheese, four cheese or mozzarella
  • oil for frying


  1. Cut chicken breast into medium pieces (About 6-7 pieces per chicken). 
  2. Prepare the marinade. Combine the milk, eggs and salt. Place the chicken pieces into the mixture and let marinade 4 hours (or overnight).The longer it marinades, the softer the chicken will become.
  3. Combine the ingredients for the flour mixture; the flour, paprika, pepper and salt.
  4. Take the chicken from the marinade and coat generously in the flour mixture. (Discard of the marinade.)
  5. Add enough oil to the skillet to completely cover the bottom of the skillet, turn on med/high heat. Once the oil is hot, fry 6-8 minutes, until chicken is crispy, turning as needed. Don't crowd the skillet. (Using two skillets works quicker.)
  6. While chicken is frying prepare the cream mixture; combine cream of chicken soup, sour cream, water, salt, paprika and pepper.
  7. Once chicken cooks, transfer onto a plate lined with paper towel. 
  8. Cover the bottom of a 9"x13" dish with some of the cream.
  9. Add the chicken pieces to the casserole dish. 
  10. Completely cover with the remaining cream. (If preparing the night before and will be cooking it the following day, wait for the chicken to cool before covering with the cream.)
  11. Add half of the cheese. Add the cooked bacon and sauteed mushrooms. Sprinkle remaining cheese. 
  12. Bake 350° for 30 minutes, covered with foil. Remove foil and continue baking another 15-20 minutes until cheese melts and cream bubbles everywhere. 


2:33:00 PM
It's a dampish low Cake, and butter, screw-topped with cinnamon fillings, Vanilla cheesecake, and sweet streusel toppings. it's a delicious afters that you simply can build over and over.

The only low cake formula you'll ever would like. this can be out and away the foremost superb low Cake I even have ever had. What doesn't love, simply check them the lining: a awfully mild and buttered pastry, that is screw-topped with cinnamon seasoned filling and when it screw-topped with a layer of cheesecake cream.


It was all my friends, finally, an enormous and powerful range of streusel cinnamon toppings, to tie everything along. With this straightforward formula, you'll become a brunch pop star! Seriously, folks may begin creating fan teams when they need this cake, it is a sensible one.

Cakes involve several layers that square measure all totally different in texture and build it irresistible. We've created plenty of that variation over the past few years, and this version is simply delicious, and also the best ever!

This type of cake was unmoving from centuries past. There square measure several versions and variations therefrom. The yankee means is generally created with delicious streusel toppings and seasoned with cinnamon. This afters is most served for breakfast, additionally to a heat cup of low. so the name of low Cake!



  • 2 1/2 cup  all purpose flour 
  • 1 cup  white granulated sugar 
  • 1 teaspoon  baking soda 
  • 1/2 teaspoon  baking powder 
  • 1/4 tsp  kosher salt 
  • 1 cup  unsalted butter  (softened)
  • 3  eggs  (room temperature)
  • 2 teaspoons  vanilla extract 
  • 1 cup  buttermilk 

Cinnamon Filling:

  • 6 tablespoons  unsalted butter  (softened)
  • 2 tablespoons  cinnamon 
  • 1 cup  all purpose flour 
  • 1 cup  packed brown sugar 

Cheesecake Layer:

  • 2  packages  (8oz each full fat cream cheese, softened)
  • 1/2 cup  white granulated sugar 
  • 2  eggs 
  • 1 teaspoon  vanilla extract 

Streusel Topping:

  • 1 cup  packed brown sugar 
  • 1 tablespoon  ground cinnamon 
  • 1/4 tsp  kosher salt 
  • 1/2 cup  unsalted butter  (melted)
  • 2 cups  all purpose flour 


  • 1 cup  powdered sugar 
  • 2 - 3 tablespoons  milk 
  • 1 teaspoon  vanilla extract 


  1. Grease and dust with a bit of flour a 13x9 baking dish and set aside. Make sure you use a deep pan, otherwise the batter will overflow in the oven, this is very important.
  2. In a large mixing bowl whisk together all-purpose flour, sugar, baking powder, baking soda, and salt until combined.
  3. Using a hand mixer to a stand mixer, beat in softened butter into the flour mixture until all combined and crumbly.
  4. Add in eggs, vanilla, and buttermilk and beat until fully combined, the mixture should be fluffy.
  5. Pour the batter into the prepared baking dish and spread it evenly.

Cinnamon Filling:

  1. In a small bowl, using a for mix together the softened butter, flour, sugar and cinnamon until soft crumbs form.
  2. Sprinkle the cinnamon evenly over the cake batter. Set aside.

Cheesecake Layer:

  1. In a large mixing bowl, beat cream cheese, once creamy, beat it sugar.
  2. Once combined, beat in eggs and vanilla extract until light and fluffy, about 3-5 minutes.
  3. Scoop the cheesecake filling over the cinnamon filling and using a spatula spread it evenly.

Streusel Topping:

  1. In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.
  2. Once the butter is fully combined, add the flour and mix with a fork or using your hands until fully combined.
  3. Sprinkle streusel topping over the cheesecake layer until evenly distributed.


  1. Bake cake in a 350 degree oven for about 45-50 minutes, until fully cooked.
  2. Cool completely and after that refrigerate it for 3-4 hours for the cheesecake layer to fully settle before serving.


  1. Add the powdered sugar to a medium bowl, add two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny, not transparent.
  2. Use a fork or spoon to drizzle the icing over the cake.
  3. Slice and serve!


1:58:00 PM
Want build to form to create your morning keto food schoolwork wind? do that delicious Bacon cheddar cheese keto breakfast casserole! It's able to serve simply in but forty five minutes and can make a delicious and healthy begin to your day.

This is simply a fast summary of a way to build breakfast a low-carbohydrate casserole. 


Once the casserole has cooled to temperature, you'll place it within the electric refrigerator. I extremely advocate wrapping tightly with wrapper or foil to stay it contemporary. it'll last three to four days within the icebox.

Yes, the eggs area unit low in carbohydrates... however they area unit|they're not carb-free! i feel many of us assume that every one animal merchandise are carbohydrate-free, however that is not the case for all foods. 

A large egg contains zero.4 g of carbohydrates, though several labels can say 0g because of legal labeling. (Under 0.5 g is de jure labeled  0g.) I actually have calculated this instruction with the correct quantity of carbohydrates thus you'll be assured within the truth of nutrition!



  • Non-stick cooking spray
  • 2 tbsp extra virgin olive oil
  • 3 cups broccoli florets
  • 3 tbsp water
  • 1 cup shredded sharp cheddar or Colby Jack
  • 6 slices bacon cooked and crumbled
  • 4 large eggs
  • 1/3 cup heavy whipping cream
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • Fresh parsley optional garnish


  1. Preheat oven to 350 F and spray an 8” x 8” casserole dish with non-stick cooking spray. Set aside.
  2. Heat the olive oil in a large nonstick sauté pan over medium heat. Add the broccoli and water and cook for 2-3 minutes, or just until the broccoli softens slightly and turns bright green.
  3. Remove from heat and drain thoroughly. Transfer the broccoli to prepared casserole dish and spread into a uniform layer. Top with shredded cheese and crumbled bacon and side aside.
  4. Whisk the eggs with the heavy cream, onion powder, garlic powder, thyme, and oregano. Season with salt and pepper, as desired. Pour the egg mixture over the broccoli, cheese, and bacon and bake for 17-23 minutes, or until the casserole is set and lightly golden brown on top.
  5. Remove from oven and let cool for 10 minutes before slicing. If desired, sprinkle with fresh parsley.


1:37:00 PM
Looking for an ideal party meal? The delicious this Roll up Stromboli is simple to form, and is absolutely habit-forming. Your friend can beg you for the formula.

It's distinctive as a result of it does not contain sausage like several strombolis do – it's HAM, sausage, and salami, together with signature ingredients that the majority individuals aren't getting together with Stromboli ingredients: Mustard!


Of course, i do not have access to an advert dish kitchen appliance, nor do I even have the time and energy to form the dough from scratch. However, I created my goal to form the version of Stromboli a favourite that may nail the first flavor and texture whereas keeping it easy.

I finally met with success after I set to show it into a Pinwheel appetiser. rather than preparation the full, I sliced Stromboli and baked slices aspect by hand on the baking pan.

This gives it a delicious crust of crispness, and additionally makes Stromboli a lot of easier to serve and eat.



  • 6 oz Italian sausage not in casing
  • 16 oz refrigerated pizza dough
  • 8 oz sliced provolone cheese
  • 6 oz sliced deli ham
  • 8 large salami slices
  • 1.5 cups shredded mozzarella
  • 1/4 cup fresh basil
  • 1 tsp yellow mustard
  • 2 tsp dried oregano
  • 1 jar pizza sauce 14 oz


  1. Preheat oven to 425.
  2. In a skillet, brown sausage until fully cooked. Drain grease, and set sausage aside to cool. 
  3. On a floured surface, roll out dough to a rectangle approx 10" x 15."
  4. Add a layer of provolone cheese, leaving approx one inch of dough around the border.
  5. Layer on the ham, salami, and sausage. Drizzle a small amount of yellow mustard over the mixture and add fresh basil leaves.
  6. Sprinkle mozzarella evenly over the dough.
  7. Starting on one long side, roll the dough up tightly to create a log.
  8. Slice off and discard the ends, and then cut the log into 1-inch slices (You should have about 12 slices). 
  9. Place slices on rimmed baking sheet lined with nonstick aluminum foil, leaving some space between the slices. Sprinkle with dried oregano.
  10. Bake at 425 for approximately 20-25 minutes, or until dough is browned.
  11. Serve immediately with pizza sauce or marinara for dipping.


3:04:00 PM
Winter vegetable soup Soup enjoys wealthy, tasteful broth loaded with seasonal contemporary vegetables, white beans and Chickapea pasta!  This soup is extremely straightforward to create, it's filling, healthy, heat and delicious.

Chickapea food is created with solely a pair of ingredients-organic chickpeas and lentils. it's loaded with twenty seven grams of supermolecule per serving, eight grams of dietary fiber. it's additionally wealthy in nutrients, vitamins and minerals. These sensible carbohydrates area unit lower in glycemic index than rice or corn-based merchandise that area unit necessary if you wish to avoid spikes in your blood glucose.


Not solely is Chickapea food made of organic, gluten-free, non GMO, vegan, and halal ingredients. while not preservatives, no artificial and not additional sugar, that makes this food Stand-Out on the Super market shelves! you'll feel smart regarding serving this food to your family while not having to decide on between quick or wholesome, it's good. currently this is often one thing to urge excited about!

It's not a simple issue to choose up your favorite family materials like food and substitute one thing new and completely different. to mention we tend to were shocked was a sarcasm. we tend to love each the flavour and texture of the Chickapea food thus we tend to area unit delighted to feature our buttery. These tiny food shells absorb the wealthy flavor within the soup, they're not untidy and that they don't have an odd afterimage. they're somewhat quite food  "ordinary " however that is not a foul thing!



  • 3 tablespoons (45 mL) extra virgin olive oil
  • 1 large onion, chopped
  • 3 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 3 medium cloves garlic, minced
  • 1 small zucchini, thick sliced and quartered
  • 1 medium russet potato, peeled and cubed
  • 1 bunch of swiss chard, ribs removed, leaves rough chopped
  • 1 teaspoon (5 mL) fresh ground black pepper
  • 1/2 teaspoon (2.5 mL) salt, more or less to taste
  • 1 tablespoon (15 mL) fresh thyme leaves
  • 1 teaspoon (2.5 mL) Italian Seasoning
  • 2 (14.5-ounce) cans diced tomatoes (407 mL) (low salt), do not drain
  • 1 (32-ounce) container of vegetable broth (960 mL) (low salt)
  • 1 Bay Leaf
  • 1 (14.5-ounce) can cannellini beans (407 ml) rinsed and drained
  • 1 cup (250 mL) water
  • 1 Parmesan rind
  • 2 tablespoons (30 ml) chopped fresh parsley
  • 2 tablespoons (30 ml) chopped fresh basil leaves
  • 2 cups (280 g) Chickapea Shell Pasta (cooked 5 minutes and drained)
  • Fresh grated or sliced Parmesan for garnish


  1. Heat the olive oil in a large, heavy bottom soup pot on medium heat. Add the onion, carrots and celery. Cook, stirring frequently until the onion is soft and translucent, about 10 minutes.
  2. Add the garlic and sauté, stirring constantly, until fragrant. Add the zucchini, potato and Swiss chard, season with pepper, salt, thyme and Italian Seasoning and cook for 3 minutes. Stir in the canned tomatoes. Bring the mixture to a boil, reduce the heat and simmer until the chard is wilted and tomatoes are soft, about 10 minutes.  
  3. Add the vegetable broth, bay leaf, and Parmesan rind to the tomato and vegetable mixture. Combine 1/2 of the drained and rinsed cannellini beans with 1 cup of water and puree with a stick or immersion blender until almost smooth. (A regular blender or food processor are fine too.) Add the pureed beans to the soup and simmer, stirring occasionally until the potato is tender, about 15 minutes.
  4. While the soup is simmering, cook the Chickapea Pasta in boiling, salted water for 5 minutes. For the shell shaped pasta, be sure to add it slowly to the boiling water, stirring to ensure the pasta does not stick together. Drain before adding to the soup.
  5. Add the remaining beans, parsley, basil and cooked Chickapea Pasta shells. Simmer until the soup thickens and is heated through.  Discard the bay leaf and Parmesan rind, check the seasoning and add salt and pepper to taste.  
  6. Ladle the soup into bowls, garnish with additional fresh basil or parsley and shredded Parmesan cheese.


2:43:00 PM
This pumpkin Blondies did everything i like regarding Fall. The Pumpkin Chocolate chip Bar is thick, Chewy, and soft all at constant time. they need the proper hints of Spice pumpkins and Chocolate in each Bite!

This pumpkin Blondie instruction could fall my favorite sweet. they're terribly tasty and super straightforward to form. I conjointly love the pumpkin Bar with cheese ice, pumpkin cake, pumpkin seasoning cupcakes and cheese stuffed pumpkin buns.


This pumpkin Blondies could also be simply my new favorite pumpkin instruction. If you are simply progressing to create another pumpkin sweet this time of year, this may be my instruction telling you to form. Serious. I couldn't stop feeding them. and therefore the sweet ingredient pumpkin may already get on my searching list therefore I will create them once more.

So i do know there's forever a dialogue between pumpkin lovers and Hatakan (I do not perceive the seethe) however i feel even non-pumpkin lovers would love the chocolate pumpkin chip Bar. they do not have the standard pumpkin texture you have got in pie, or perhaps pumpkin bars. It's additional in between bread and brownies... so Blondie! Pumpkins facilitate to form the pumpkin Blondies super soft!


  • 2 1/2 cups all-purpose flour
  • 1 Tablespoon pumpkin spice
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter
  • 1 3/4 cups sugar
  • 1 large egg
  • 1 1/2 cups pumpkin puree
  • 2 Tablespoons vanilla
  • 1 1/2 cups chocolate chips


  1. Preheat the oven to 350°F. Butter a piece of parchment paper and place in a 9×13″ baking dish. Set aside.
  2. In a large bowl sift together the flour, pumpkin pie spice, baking soda and salt.
  3. In a separate bowl, beat the butter with an electric mixer. Add the sugar and beat until fluffy. Next mix in the egg, pumpkin puree and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chocolate chips and then pour into the prepared baking dish.
  4. Bake pumpkin blondies for 35 to 40 minutes, or until a toothpick comes clean. Allow bars to cool for 20 minutes in pan and then remove from pan. Cut into bars and enjoy!


2:23:00 PM
Spicy jalapeno pepper Chicken alimentary paste from the Cheesecake plant with asparagus, paprika and peas with shiny honey chicken in an exceedingly spicy jalapeno pepper Parmesan bechamel.

He represented this dish to Pine Tree State and that i was terribly confused. What asparagus and peas ought to be through with shiny spicy honey chicken and jalapeno pepper Parmesan cream sauce?


The sauce could be a mixture of Parmesan cream and spicy dish that's tempered by a reasonably heat portion of cream. the sole barely hard-boiled asparagus and inexperienced beans create the dish still feel contemporary and therefore the honey elements area unit barely noticeable taking the perimeters out of their chili peppers. It works well folks, very good.

Adobo Peppers in sauce: I solely use sauce, if you wish to kick the warmth even a lot of mistreatment only one pepper and mash it into a paste before adding it to the sauce.



  • 2 boneless skinless chicken breast cut into 1" chunks
  • 1 pound penne pasta
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 2 tablespoons chipotle pepper sauce from canned adobo peppers
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1/2 yellow onion chopped
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup frozen peas
  • 1 pound fresh asparagus the thinner the better
  • 6 ounces shredded parmesan cheese
  • cilantro and tortilla chip strips for garnish optional


  1. Set your water to boil for your pasta.
  2. Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
  3. Shock it with cold water through a colander.
  4. Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don’t rinse.
  5. In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
  6. In a large skillet add the butter and melt over medium heat.
  7. Add the bell peppers and onions and cook until just translucent.
  8. Add in the garlic and cook an extra minute.
  9. Remove the vegetables and add in the olive oil.
  10. Add the chicken to the pan and turn the heat up to medum-high.
  11. Brown the chicken on both sides.
  12. Add in the honey and stir, cooking an additional 5 seconds.
  13. Add the bell pepper mixture back to the pan
  14. Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
  15. Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
  16. Stir to coat everything and serve with any garnishes you’d like (Cheesecake Factory uses tortilla strip chips and cilantro).