Cheesy Onion Casserole Recipe

Photo Credit: instructables

Ingredients: 

• 2-3 Tbs butter or margarine
• 3 large sweet onions or 4 medium white or yellow onions
• 2 c. shredded Swiss cheese (8 oz.)
• 1 can cream of chicken soup, undiluted*
• ⅔  c. milk
• 1 tsp. soy sauce
• 8 or so slices of French bread

Directions:

1. Slice onions and try not to cry :) With this many onions, its hard. **
   
2. Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, ⅔ of cheese and pepper to taste.
   
3. Assemble Casserole: Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, ⅔ of cheese and pepper to taste.

Note: 


*        You can substitute cream of mushroom soup for cream of chicken to make vegetarian.
* *     Click here for : Tip for cut onions free of tears



Original Recipe: instructables

Cutting Onions Tear Free Tip

Tip 1: 

Cut off the ends of an onion and peel it, then give it a short soak in a bowl of water (15 minutes).

The theory is this draws out the sulphuric compounds from the onion surfaces into the water. However, this also results in a milder-tasting onion.

Tip 2: 

Put the onion in the freezer for about 15 minutes before cutting it.

This has been a proven good method foryears, compare to other methods. The theory with this one is the cold inhibits the onions’ release of its eye-irritating chemicals.
 


Photo Credit: lifehacker.com

Pumpkin Brownies

Photo Credit: mybakingaddiction.com

Ingredients: 

Brownies: 

• 4 ounces unsweetened chocolate; coarsely chopped
• 3/4 cup unsalted butter, cut into cubes
• 1 1/4 cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup Gold Medal all-purpose flour

Pumpkin Swirl:

• 4 ounces cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 1 1/2 teaspoons homemade pumpkin pie spice
• 1/2 teaspoon pure vanilla extract

Ganache:

• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream

Directions:

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
   
2. Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted. While the chocolate is melting, prepare the pumpkin layer. In a medium bowl, combine cream cheese, pumpkin puree, sugar, pumpkin pie spice and vanilla. Beat with an electric mixer well combined and smooth. Set aside.
   
3. Once the butter is melted, remove the bowl from the microwave and stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
   
4. Spread 3/4 the batter into prepared pan. Spoon pumpkin filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Use a knife or wooden skewer to cut through the batter several times in different directions to create a swirled pattern. Bake in preheated oven for 30-35 minutes - do not overbake
   
5. Remove to cooling rack to cool completely. Before serving, prepare the ganache.
   
6. To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Spoon the ganache over the brownies.

Original Recipe: mybakingaddiction.com

Minty Chocolate Mousse Brownies

Photo Credit: sweettreatsmore.com

Ingredients: 

• 1 Box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
• 1/3 c. water
• 1/3 c. vegetable oil
• 2 eggs
• 3/4 c. whipping cream
• 1 c. Andes Creme de Menthe Baking Chips
• 3 eggs
• 1/3 c. sugar

Topping:

• 1/3 c. Andes Creme de Menthe baking chips 
• 1 handful Creme de Menthe baking chips for sprinkling over the top.

Directions:

1. Heat oven to 350 degrees. Grease bottom only of a10-inch spring-form pan with shortening. Make brownie mix as directed on box, using the water, oil, and the 2 eggs listed here. Spread evenly in spring form pan.
    
2. In a 2-quart saucepan, heat whipping cream and 1 c. Andes Creme De Menthe chips over medium heat, stirring constantly until chocolate is melted and mixture is smooth. Cool slightly.
    
3. In another bowl, beat 3 eggs and sugar with electric mixer on medium speed until foamy; stir into chocolate mixture. Pour the chocolate mixture evenly over brownie batter in pan.
    
4. Bake for about 1 hour and 5 minutes or until the top is set. Cool completely, about 1 hour.
    
5. In a microwave safe bowl, melt about 1/3 cup Andes Creme de Menthe chips, stirring in 15 second intervals, until chocolate is melted. Drizzle melted chocolate over the brownies. Sprinkle more Creme de Menthe chips over the top if desired.
    
6. Run a metal spatula around side of dessert to loosen; remove side of spring form pan. Serve at room temperature, or cover tightly and refrigerate until chilled.

Original Recipe: sweettreatsmore.com

No-Stir Chicken and Dumpling Casserole

Ingredients: 

• 3 boneless, skinless chicken breasts, boiled and shredded
• 2 cups chicken stock (from boiling the breasts above)
• 1 stick of butter ( 8 tablespoon which equals ½ cup)
• 2 cups Bisquick or self-rising flour
• 2 cups 2% milk (whatever you prefer)
• 1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
• 3 teaspoon Wylers chicken granules or 3 bouillon cubes
• ½ teaspoon dried sage
• 1 teaspoon black pepper & salt, as desired

Directions:

1. Layer 1 - In 9x13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer.  Note: If you want to serve this as a pot pie, add a layer of vegetables now.
    
2. Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.
    
3. Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer. (Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).
   
4. Bake time varies by oven and the size pan you decide to use, therefore, bake until the top is golden brown - approx. 50-60 minutes.

Note: Makes About 8 to 12 servings.




Original Recipe: theshadyporch.blogspot

Cheesy Potato Bacon Crockpot Soup

Ingredients: 

• 4 slices bacon
• 1½ cups chopped onion
• 5 cups diced peeled russet potatoes (about 5 medium)
• 1 medium stalk celery, chopped (½ cup)
• 1 carton (32 oz) Chicken broth (4 cups)
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ cup all-purpose flour
• 1½ cups half-and-half
• 2 cups shredded American and Cheddar cheese blend (3 cups if you like it extra cheesy)

Directions:

1. In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
    
2. Spray 3½ - to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
    
3. Cover; cook on Low heat setting 6 to 7 hours.
    
4. In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened Stir in cheese until well melted. Crumble bacon; sprinkle over soup. One cup fat-free half-and-half or milk can be substituted for the half-and-half. Add ½ cup sliced carrot with the vegetables. Serve warm.

Note: Serves 4.




Original Recipe: keyingredient

Lemon Butter Sauce

Ingredients:

• 1 stick of butter
• 4 tbsp finely chopped yellow onion
• 4 tbsp finely chopped garlic
• Juice from 1 large lemon
• 4 tbsp dry white wine
• Kosher salt
• fresh ground black pepper
• 4 tbsp cold butter

Directions:

1. Melt butter over low heat, add onion and garlic, and saute until transparent. Add lemon juice and white wine, and season to taste with salt and pepper. 
2. Simmer 2 to 3 minutes to reduce liquid. 
3. Remove from heat and swirl in cold butter until sauce is smooth and emulsified.

Note: Lemon butter sauce taste good and can be served with any fish

Moist Yellow Cake

Photo Credit: bakerella

Ingredients: 

• 1 cup (2 sticks) of butter (room temperature)
• 2 cups of sugar
• 4 eggs (room temperature)
• 3 cups of sifted self-rising flour (White Lily)
• 1 cup of whole milk (room temperature)
• 1 teaspoon pure vanilla extract (McCormicks)
• ½ teaspoon butter flavoring

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour (3) 8 inch cake pans.
3. Using a mixer, cream butter until fluffy.
4. Add sugar and continue to cream for about 7 minutes.
5. Add eggs one at a time. Beat well after each egg is added.
6. Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
7. Add vanilla and butter flavoring to mix; until just mixed.
8. Divide batter equally into three cake pans.
9. Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
10. Bake for 25 – 30 minutes (depending on your oven) until done.
11. Cool in pans for 5 – 10 minutes.
12. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
13. Once cooled, you are ready to assemble your cake.

Tip : moisture cake layers tip , cake cooling tip.

Original Recipe: bakerella

Chocolate Belgian Waffles

Ingredients: 

Starter:

• ¼ cup granulated sugar
• 2¼ teaspoons instant yeast
• ¼ cup unbleached all-purpose flour

Batter:

• 1 cup unbleached all-purpose flour
• ¼ cup Hi-maize Fiber or unbleached all-purpose flour
• ½ cup Double-Dutch Dark Cocoa or Dutch-process cocoa
• 1 teaspoon espresso (optional)
• ⅛ teaspoon salt
• 3 large eggs
• ½ cup (8 tablespoons) unsalted butter, melted
• 1½ teaspoons vanilla extract
• ⅔ cup (4 ounces) semi-sweet mini chocolate chips or coarsely chopped chocolate chips
• ¼ cup pearl sugar, (optional)

Directions:

1. Stir together the starter ingredients, and let rest, uncovered, for 15 minutes.
    
2. Combine the flour, Hi-maize, cocoa, espresso powder, and salt in a separate bowl.
    
3. When the starter is ready, mix in the eggs, melted butter, and vanilla, scraping down the sides of the bowl after each addition.
    
4. Add the dry ingredients, chocolate chips, and pearl sugar, mixing to combine. Let the batter rest, covered, for 60 minutes. Preheat the waffle iron to the setting of your choice during the final few minutes of the batter's resting time. Stir down the batter, then scoop a heaping 1/4 cup onto the hot waffle iron.
    
5. Close the lid and cook until the waffle's done; irons vary, so we can't give a specific time here. Transfer the finished waffle to a ready plate, and serve with whipped cream and chocolate sauce, if desired.

Note: Makes 8 waffles.



Original Recipe: csmonitor.com

Herb Stuffed Mushrooms

Ingredients: 

• 1 lb large white mushrooms
• 4 Oz pork sausage meat
• 1 shallot finely chopped
• 1-2 teaspoon dried thyme
• 1 bay leaf finely crumbled generous pinch dried tarragon or a spring fresh tarragon finely chopped
• salt and freshly ground black pepper
• 4 tablespoons olive oil
• 4 tablespoons fine dry breadcrumbs
• 4 teaspoons finely chopped parsley
• 4-6 large croutons to serve

Directions:

1. Preheat the oven to 375 F.
2. Wipe mushrooms clean Trim stem ends and pull stems out carefully to avoid damaging caps.
3. Chop stems finely and combine with sausage meat finely chopped shallot an garlic and herbs mix well and season to taste with salt and freshly ground black pepper.
4. Heat  1 tablespoon olive oil in a heavy pan add sausage meat mixture  and cook over  a moderate heat for about  5 minutes scrambling and blending with a fork until lightly browned cool.
5. Divide stuffing between mushroom caps smoothing it over neatly sprinkle with   a mixture of breadcrumbs and parsley.
6. Heat remaining oil in a wide flameproof baking dish arrange stuffed mushrooms in it in one layer and fry over o moderate heat for 2 minutes until bottoms are lightly colored shaking dish gently transfer to the oven and bake for 15 minutes or until mushrooms are tender (if tops have not browned by the time mushrooms are cooked slip disorder a hot grill for a minute or two to finish cooking)

Gluten Free Pumpkin Cheesecake

Photo Credit: Finecooking.com

Ingredients: 

• 1½ C. crushed gingersnap cookies
• ½ C. finely chopped pecans
• ⅓ C. butter, melted
• 4 (8-oz.) pkgs. cream cheese, softened
• 1¼ C. sugar
• 3 T. Cup 4 Cup flour
• 1 C. canned pumpkin
• 2 T. pumpkin pie spice
• 1 T. vanilla
• ½ t. salt
• 4 large eggs, room temperature

Directions:

1. Preheat oven to 350 degrees, make sure rack is in the center position.
2. In a medium bowl, mix together crushed gingernsnaps, pecans and butter until moistened.
3. Press firmly into the bottom of a 9-inch, nonstick springform pan.
4. Bake the crust at 350 for 10 to 12 minutes.
5. Cream together sugar and cream cheese with an electric mixer on low speed until smooth.
6. Add in the flour, one tablespoon at a time until well blended.
7. Add pumpkin and pumpkin pie spice, vanilla and salt. mix until smooth.
8. Add eggs, one at a time, blending each thoroughly before adding the next one.
9. Place springform pan onto a rimmed baking sheet and pour the pie filling into the pan.
10. Smooth over the top to make sure there are no air bubbles.
11. Reduce the oven’s heat to 300, and bake for 45 minutes – make sure you do not open the oven door while the cheesecake is n the oven.
12. After 45 minutes, turn off the oven and leave the cheesecake in for two more hours – again, don’t open the oven.
13. Cool completely, then place in the refrigerator until firm – at least 4 hours.
14. When firm, remove the springform pan, slice and serve.

Insanely Delicious Turtle Cookies

Ingredients: 

Cookies:

• 1 c. all-purpose flour
• ⅓ c. cocoa powder
• ¼ tsp. salt
• 8 T. (1 stick) butter, softened
• ⅔ c. sugar
• 1 large egg, separated, plus 1 additional egg white
• 2 T. milk
• 1 tsp. vanilla extract
• 1¼ c. pecans, finely chopped

Caramel Filling:

• 14 soft caramel candies
• 3 T. heavy cream

Chocolate Drizzle:

• 2 oz. semi-sweet chocolate
• 1 tsp. shortening

Directions:

Cookies:

1. Combine flour, cocoa, and salt; set aside.
2. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.
3. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
4. Whisk egg whites in a bowl until frothy.  Place chopped pecans in another bowl.  Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans.  Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.
5. Bake at 350 degrees until set, about 12 minutes.

Caramel Filling: 

1. Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
2. Once cookies are removed from the oven, gently re-press the indentations.  Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Chocolate Drizzle: 

1. Place chocolate and shortening in a small zip-top plastic bag.  Set bag in a bowl of warm water to soften.  Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
2. Snip a very small hole in the corner of the plastic bag.  Drizzle chocolate over the cooled Turtle Cookies.

 

Note: Makes about 30 cookies


Original Recipe: thekitchenismyplayground.com

Jalapeno Cheddar Egg Breakfast Sandwich

Ingredients: 

• 1 jalapeno biscuit (jalapeno bread recipe)
• 1 egg
• 1 slice cheddar

Directions:

1. Slice the biscuit horizontal in two slices.
2. Poached the egg, so when you take a bite the yolk would starts to run, and creates a nice saucy mess
3. Place the egg on one of the bread slices, top with a slice of cheddar, and close the sandwich with the other slice of bread. Serve.

Note: Serves 1, you could any sort of bread, and/or any kind of egg style.

Crock-Pot Honey Mustard Chicken

Photo Credit: wicked-delicious

Ingredients: 

• 1 whole chicken, defrosted
• 1/3 cup grainy mustard
• 1/3 cup honey
• 1/3 cup olive oil
• 1/4 cup butter, softened
• 3 lbs red potatoes, chopped into 1/2 in. pieces
• 1 large yellow onion, chopped
• 1/2 cup olive oil
• 1/2 tablespoon salt
• 1/2 tablespoon black pepper

Directions:

1. Put whole chicken in slow cooker. In a small bowl, whisk together mustard, honey, olive oil, and butter, and pour over chicken. Set slow cooker on HIGH for 6 hours or LOW for 8 hours. Remove from slow cooker and pour some of the leftover juices over the chicken to serve.
    
2. Preheat oven to 425 degrees. Grease a 9x13 inch baking dish. Put potatoes, onions, olive oil, salt, and pepper into baking dish and stir together. Bake for about an hour, or until potatoes are golden brown and crispy, stirring every 15 minutes.

Note: Serves 4.



Original Recipe: wicked-delicious.com

Healthy Apple Dip recipe

Ingredients: 

• ¾ cup tahini
• ½ cup pure maple syrup
• 1 teaspoon vanilla
• 1 tablespoon almond butter
• 10 Medjool dates

Directions:

1. Pit the dates.
    
2. Process all the ingredients together in a food processor until you have a smooth, thick texture.
    
3. If it's too thick, thin it out with a little water.
    
4. Pour the dip into a bowl and serve with cut up apples or pears.

Note: Serves 20



Original Recipe: fabulousfoods.com

Moisture Cake Layers Tip

Here’s a little trick to add moisture into your layers:

• Combine 1 cup of sugar and 2 cups of water.
• Bring to boil and boil for approximately 3 minutes. Let cool.
• Pour liquid into a spray bottle or pouring bottle.