Recipes Ideas

Slow Cooker Philly Cheese Steak Sandwiches
Take the stress out of dinner time with these Slow Cooker Philly Cheese Steaks Sandwiches! A delicious meal that is so easy to make any night of the week!

INGREDIENTS

2 1/2 to 3 pounds beef round steak
2 green peppers, sliced thin
2 onions, sliced thin
3 cups beef stock
2 teaspoons garlic salt
2 teaspoons black pepper
1 envelope dry Italian dressing mix
1 to 2 large loaves French bread, sliced into sandwich lengths or 6 to 8 hoagie buns
Provolone cheese slices

DIRECTIONS

Spray crock pot with non-stick cooking spray or use a slow cooker liner. Cut meat into thin strips, place in slow cooker. Add green pepper, onion, stock, garlic salt, pepper and dressing mix. Cover and cook on low 7-8 hours, or high for 3-4 hours.

Spoon meat mixture onto toasted buns, top with cheese. You can then put the sandwiches on a baking sheet and bake an additional few minutes to melt the cheese and toast the sandwich. You can also serve with sliced sauteed mushrooms on top

Recipe Source : The Cooking Mom

You’ll Need:
1 stick butter, softened
1 c sugar
2 eggs
1 tsp vanilla
3 Tbsp cocoa powder
1 tsp salt
1/2 c all purpose flour

How to make it:
Preheat oven to 350 degrees.
Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well. Add cocoa powder, salt and flour and stir until well combined. Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan. Bake 30 to 35 minutes until center is set.
Hand mix to make it gooey, because if you use a mixer, it will have more of a brownie or cake texture, rather than “gooey”.

Ingredients

3 -3 ½ pound chicken drumsticks
1 ¼ teaspoons salt
1 teaspoon white pepper
1 teaspoon bouillon powder (you may replace with salt)
1/4 cup canola oil
4-6 garlic cloves minced
2-3 Tablespoons fresh herbs (thyme, parsley, oregano)
1 Tablespoon smoked paprika
½ teaspoon cayenne pepper (optional)
2 Tablespoons onion powder
US Customary – Metric

Instructions

Wash chicken legs dry, rub with salt , white pepper and bouillon powder and set aside
In a small pan set over medium low heat, combine canola oil, minced garlic, fresh herbs, smoked paprika and cayenne pepper . Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes.
When ready to bake, preheat oven to 425°.
Place the chicken in a large bowl, toss with garlic paprika spice mix, then sprinkle with the onion powder.
Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer.
Bake chicken legs until cooked through and skin is crispy, about 40-45 minutes
If desired rotate chicken halfway through-roughly 25 minutes. And continue cooking until chicken is fully cooked and juice from the chicken runs clear.
Remove and let it cool slightly before serving .
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This recipe was born out of leftovers I had from making my Chocolate Cherry Cream Cheese Cake. I still had some of the cream cheese mixture and cherry pie filling leftover and really didn’t want to just throw them out. I searched online to see if I could get some ideas and found something similar to this and thought, I’ll make some mini cheese danishes.
Apparently a lot of people are using refrigerated dough to makes these types of recipes. I was surprised to find crescent dough “rounds”. I’d never seen them before. I was thinking I might have to take the traditional crescent dough and pinch the seams in order to get the rounds I needed. I was delighted that I did not have to do that work, that it was already done for me.

Ingredients
1 roll Pillsbury Crescent Rolls
flour, just for dusting
Filling
4 ounces soft cream cheese
⅓ cup sugar
splash vanilla
1 can cherry pie filling

Instructions
Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice/bake cookies. Make 10 slices.
Lay each slice on a parchment lined cookie sheet.
Use a measuring cup to flatten each roll out and build a small wall around the edge.
Use a drop of flour to prevent sticking and press with your fingertips, too.
Filling
Electric mix cream cheese, sugar and vanilla until smooth.
Dollop a small amount into each “danish.”
Add a teaspoonful of cherries.
Bake at 350 for 18-20 minutes.
Let cool and add a drizzle of glaze.
Glaze
Combine milk and sugar and drizzle on danishes. Can use a pastry bag, if desired.

Source : allrecipes,com

INGREDIENTS
1 cup mayonnaise
1/4 cup honey
2 tablespoons apple cider vinegar
1/2 teaspoon salt
6 cups broccoli florets (about 1 1/2 pounds), chopped
6 slices bacon, cooked and crumbled
1/2 a red onion, finely chopped
1 cup cheddar cheese, grated

PREPARATION
Fill a large bowl with ice water and set aside.
Bring a large pot of water to a boil and cook broccoli very briefly, 1-2 minutes, until broccoli is bright green and still crisp.
Drain broccoli and put into bowl of ice water to stop the cooking, then drain again and set aside.
In a large bowl, combine mayonnaise, vinegar, honey and salt and whisk to combine.
Add the broccoli, cheddar cheese, and onions and toss to coat with dressing.
Cover and refrigerate until thoroughly chilled.
Before serving, add bacon crumbles and toss again until everything is thoroughly incorporated. Enjoy!

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Serves 8

Ingredients

1 1/2 pounds Italian sausage
1 (28 oz.) can crushed tomatoes
10 oz. lasagna noodles, broken into smaller pieces
8 oz. fresh kale, optional
4 cups low-sodium chicken stock
2 cups water
1 cup ricotta cheese
1 cup white onion, chopped
1/2 cup parmesan cheese, grated
2 bay leaves
3 large cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
kosher salt and freshly ground pepper, to taste

Directions

In a large stockpot or Dutch oven, heat olive oil over medium-high heat and brown sausage.
Once sausage is cooked through, add onion and cook until softened. Add minced garlic and cook for 1-2 minutes, or until fragrant.
Season generously with salt and pepper, and add basil, oregano and red pepper flakes.
Stir in tomato paste until incorporated, then pour in crushed tomatoes, chicken stock, water and bay leaves.
Bring mixture to a boil and cook for 5 minutes, then reduce heat and let simmer for 25-30 minutes.
Add lasagna noodles and kale (if using) and cook for 8-10 minutes, or until al dente.
In a separate bowl, combine ricotta and parmesan cheese until smooth.
Transfer soup to serving bowls and serve with a large spoonful of ricotta mixture.

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Red Berry Pudding
30 minutes to prepare serves 4-6

INGREDIENTS
1 cup strawberries, hulled and quartered
1 cup blackberries
1 cup raspberries
1 cup cherries, seeds removed
½ cup sugar
¾ cup water, divided
4 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cinnamon stick
1 teaspoon vanilla extract

PREPARATION
Add fruit, sugar, and ½ cup water to a saucepan and set heat to medium. Stir frequently until mixture comes to a boil. Drop cinnamon stick into mixture and stir to release flavor. Reduce heat and allow fruit to simmer and break down.
Stir in vanilla extract. Whisk together cornstarch and ¼ cup water (or juice) and stir to combine with fruit mixture. If needed, add more water (or juice) if compote becomes too thick.
Turn off heat and remove cinnamon stick. Stir in 1 tablespoon lemon juice.
Pudding may be served warm or cold, and topped with whipped cream or fresh sweet cream.

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– This turned out great. We used vegan mayonnaise instead of miracle whip, but it still tasted like Olive Garden’s recipe to us. Also, we used 1 garlic clove instead of 1/4 teaspoon of garlic salt. If you are not a garlic lover, that may turn you off quite a bit (my parents were over for supper and they didn’t even touch this dressing on the table because it smelled too much like garlic).

– Pretty good. I did add more garlic, using fresh through a garlic press, and about a teaspoon of sugar. It tasted a lot like what I remember.

– Tastes great. I live in the UK so never been to Olive Garden (not sure if they have any here). I didn’t have white wine vinegar and due to people adding sugar I substituted it with white balsamic. I didn’t feel I had to add anything to it at all to sweeten it up and the balance of flavours are good. I mixed my own Italian seasons (a pinch of basil, marjoram, thyme, oregano, rosemary) didn’t have garlic salt, so ground a pinch in and used garlic granules. Will definitely make again.

– Very good, close to Olive Garden and greatly enjoyed by everyone in our circle of friends and family. We use regular mayo and add a bit of sugar (about a tbsp) but otherwise didn’t change a thing. Thanks, this dressing is a keeper!– Pretty good salad dressing, not sure if it is a true copy of Olive Garden’s, been a while since I’ve been there, but good in it’s own right. I doubled the recipe and got a lot! Didn’t need the water. I might try mayo instead of Miracle Whip next time. Thx for posting . . . Janet– This was really good! I did leave out the lemon juice..I was out, and I added a pinch of sugar. It made quite a bit…used an entire bag of salad mix and it was still pretty saturated. I think this is as close as it’s going to come to Olive Garden and I’ll take what I can get. Totally beats bottled italian dressing with parmesan cheese, which is what I have been substituting with! Thanks for posting!– This is very close to Olive Garden’s! It’s not exact, but I suspect they add glucose and goodness knows what else. I added just a pinch of sugar, and it balanced out the acidity beautifully. I used homemade mayo instead of miracle whip. If I could I’d rate this as a 4 1/2, but I gave 5 stars because it’s really very close to the original and it’s excellent as a stand alone dressing recipe.

INGREDIENTS:
1/2 C. mayonnaise
1/3 C. white vinegar
1 tsp. vegetable oil
2 Tbsp. corn syrup
2 Tbsp. Parmesan cheese
2 Tbsp. Romano cheese
1/4 tsp. garlic salt
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 Tbsp. lemon juice

DIRECTIONS:
Mix all ingredients in a blender until well mixed.
Serve over your favorite salad.

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Source : allrecipes.Com

There are people out there who don’t like carrot cake, but we don’t know what they’re thinking. While it may not be the prettiest cake you’ll ever lay eyes on, (and yes, its main ingredient is a root vegetable) carrot cake is as flavorful and delicious as the day is long. It’s been around for eons, which means that there has been plenty of opportunity for carrot cake recipes to be tweaked and perfected over time. Like this one here. It’s our go-to carrot cake recipe. Moist and speckled with flavorful bites of carrot, pineapple, spice, and nuts, we think it’s just about perfect.

Carrot cake evolved from carrot pudding, which dates all the way back to the Middle Ages. Of course, it was a much different dessert than the one we know now, but inventive cooks have been using carrots in baked goods for centuries. They provided moisture and sweetness when sugar and other baking staples were hard to come by. Carrot cake hails from England and was probably brought over to the United States after WWII.

From there, it became popular throughout the country and developed sort of a following because it was thought of as a “health conscious” cake. We don’t know about that… it does have veggies, fruits, and nuts, but it still has sugar and oil and usually some pretty amazing frosting too. But, hey, whatever gets you to sleep at night.

Speaking of frosting, nothing goes with carrot cake like cream cheese frosting. They’re the perfect pair. You can find our favorite Cream Cheese Frosting recipe here.

Carrot cake may have its critics, but we love it through and through. A little bit chewy, a lot delicious… it’s funny because it’s really not about the carrots at all. It’s about the spice and the sweetness and the chewy quality that other cakes don’t have. The ingredients work together to make one tasty unique dessert. It’s a cake of synergy!

INGREDIENTS
3 cups carrots, finely shredded
8 ounces crushed pineapple, drained
2 cups all-purpose flour
1 cup chopped walnuts or pecans
1 cup vegetable oil
1 cup granulated sugar
3/4 cup light brown sugar, packed
4 large eggs
1 tablespoon orange zest
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

PREPARATION
Preheat oven to 350°F and lightly grease and flour two 9-inch round baking pans. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, allspice, and nutmeg. Set aside.
In a large bowl, combine the oil and white and brown sugars and beat with an electric mixer on medium until combined. Add eggs, one at a time, beating well after each addition. Add orange zest and vanilla and continue beating until light and fluffy.
Slowly add in the flour mixture, beating until batter is even and smooth. Fold in carrots, pineapple, and walnuts and pour batter into the prepared pans.
Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Cool for 5-10 minutes before inverting onto a wire rack to cool completely.
Adorn with your favorite cream cheese frosting and enjoy!

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We all love homemade banana bread, right? It’s so, perfectly sweet, never dry and always hits the spot. Definitely one of those things that we almost forget how much we love, but then we take a bite and are reminded that it’s AMAZING. Well, we’ve just made the process of getting that homemade flavor that much easier, but with a fraction of the effort involved. You’re welcome!

Instead of gathering 10+ ingredients from your pantry, reach for these five instead: one box of yellow or butter pecan cake mix, three bananas, one stick of butter, two eggs and vanilla extract. That’s right, let’s let some store-bought cake mix do the heavy lifting, while you just spruce it up and make it totally delectable. Trust us, know one would ever guess that this wasn’t from-scratch, and frankly, we don’t feel the need to inform them anytime soon!
Mixing together these five ingredients gives you a light, moist bread that’s amazing for breakfast, lunch, or dinner (because who are we to limit this dish to just one?!) and everything in between! Feel free to add chocolate chips to this tasty treat if you want to, but it really doesn’t need ‘em…you’ll see, one bite of this and you’ll be adding this recipe to your weekly docket in no time.
INGREDIENTS
1 (15.25 oz.) box yellow cake mix or pecan cake mix
3 ripe bananas
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
2 eggs
1 teaspoon vanilla extract

PREPARATION
Preheat oven to 350º F and lightly grease a 9×5-inch loaf pan with butter or non-stick spray.
Place bananas in a large bowl and mash them until mostly smooth. Stir in melted butter.
Sprinkle cake mix on top of banana mixture and mix until incorporated, then mix in eggs and vanilla extract until smooth.
Pour batter into loaf pan, then place in oven and bake for 45-55 minutes, or until toothpick inserted in center comes out clean.