ReportWire

Tag: cheddar cheese

  • Get the Party Going with this Chilled Tex Mex Dip

    [ad_1]

    Get the chips ready because this 7-layer dip recipe is a classic party appetizer with layers of refried beans, seasoned cream cheese, guacamole, salsa and plenty of toppings! It’s quick to put together and can be prepared ahead of time for game day, potlucks or parties.

    easy 7 Layer Dip in a dish with a scoop taken out

    Why I Love This 7 Layer Dip

    This 7-layer dip recipe is one of Spend with Pennies’ most requested party dips! It is easy to make, uses simple ingredients and it’s always one of the first to disappear.

    • Flavor: Fresh, creamy, and zesty.
    • Prep note: This dip can be made the night before. Store the toppings separately and sprinkle on top just before serving.
    • Time-saving tips: Use pre-shredded cheese and premade guacamole
    • Serving suggestions: Serve with tortilla chips or vegetables.
    taco seasoning , cream cheese , guacamole , cheese , sour cream , refried beans , green onions , salsa , olives , milk , and sour cream with labels to make 7 Layer Diptaco seasoning , cream cheese , guacamole , cheese , sour cream , refried beans , green onions , salsa , olives , milk , and sour cream with labels to make 7 Layer Dip

    7 Layer Dip Layers

    These classic 7 layers stay thick, neat and are easy to scoop.

    • refried beans
    • taco seasoned sour cream/cream cheese mixture
    • guacamole
    • salsa
    • toppings (I use cheese, green onions, olives or tomatoes)

    Variations

    • Spicy: pickled jalapenos
    • Fresh: shredded lettuce, bell pepper, and a sprinkle of cilantro
    • Meaty: cooked and seasoned ground beef
    adding refriend beans to dish to make 7 Layer Dipadding refriend beans to dish to make 7 Layer Dip
    adding taco seasoning with sour cream to dish to make 7 Layer Dipadding taco seasoning with sour cream to dish to make 7 Layer Dip
    adding guacamole to dish to make 7 Layer Dipadding guacamole to dish to make 7 Layer Dip
    adding salsa to dish to make 7 Layer Dipadding salsa to dish to make 7 Layer Dip

    How To Make The Best 7 Layer Dip

    1. Prepare the refried bean layer (full recipe below).
    2. Prepare the sour cream mixture.
    3. Layer the ingredients in a casserole dish and top with guacamole, salsa, and toppings.
    4. Chill before serving.
    • Dish size: Use a 2qt dish or 9-inch square dish. A larger dish will make the layers too thin. A clear serving dish makes a pretty presentation.
    • Smooth consistency: Mix the cream cheese layer with a hand mixer. It makes the mixing easy and helps with a creamy consistency, so your chips don’t break as you scoop them.
    • No browning: Ensure the guacamole is completely covered so it doesn’t brown. Store-bought guacamole tends to last longer.
    • Perfect layers: Drain the salsa so it keeps the layers crisp.
    • Make ahead: Assemble the dip up to 24 hours ahead, cover tightly and add fresh toppings just before serving.

    More Favorite Appetizer Recipes

    Did you enjoy this 7 Layer Dip? Leave a comment and rating below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 15 minutes

    Chill Time 1 hour

    Total Time 1 hour 15 minutes

    • Place salsa in a sieve and drain the liquid into a small bowl (this keeps your dip from getting runny).

    • In a small bowl, combine refried beans and milk (or you can use the liquid from the salsa if you prefer). Mix until smooth and spread in the bottom of a 2 qt baking dish or pan.

    • In a bowl, mix cream cheese, sour cream and taco seasoning with a hand mixer on medium speed. Dollop the cream cheese mixture over the beans and spread evenly.

    • Spoon guacamole over cream cheese and gently spread. Add the drained salsa and gently spread.

    • Top with cheese, olives/tomatoes and green onions.

    • Chill 1 hour before serving. Serve with tortilla chips or crackers.

    • This dip can be prepared up to a day in advance.
    • Additional toppings such as cilantro or jalapenos can be added.
    • Using a hand mixer for the beans and sour cream layers ensures the dip is fluffy and easy to scoop.
    • Tightly cover leftovers with plastic wrap and store in the refrigerator for up to 4 days. Some separation may occur when storing, drain off any liquid if needed.

    Serving: 0.25cup | Calories: 168 | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 623mg | Potassium: 177mg | Fiber: 3g | Sugar: 3g | Vitamin A: 702IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Dip, Party Food
    Cuisine American, Mexican, Tex Mex

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    7 Layer Dip with a portion taken out with a title7 Layer Dip with a portion taken out with a title
    cheesy and zesty 7 Layer Dip with writingcheesy and zesty 7 Layer Dip with writing
    7 Layer Dip in a dish and and close up photo with a title7 Layer Dip in a dish and and close up photo with a title
    close up of 7 Layer Dip with a titleclose up of 7 Layer Dip with a title

    [ad_2]

    Holly Nilsson

    Source link

  • One Bite and You’ll Understand the Hype

    [ad_1]

    These mini cheese balls are packed with creamy, savory flavor and just the right touch of sweet and crunchy. They’re the perfect bite for parties, holidays, or quick no-cook snacks.

    Mini Cheese Balls on a wooden cutting board with parchment paper
    • Flavor: A balanced mix of creamy, tangy, smoky, and sweet in every bite. 
    • Skill Level: Mini cheeseballs are the easiest appetizer.
    • Recommended Tools: A small cookie scoop ensures even-sized portions.
    • Time-Saving Tip: Prep mini cheese balls up to 3 days ahead, then add the pretzel sticks right before serving so they stay nice and crunchy.
    • Serving Suggestions: These are perfect to add to a charcuterie board with cranberry brie bites for a festive, homemade touch.
    bacon , cream cheese , garlic powder , pecans , worcestershire , pretzel sticks , sour cream , onion , cranberries , parsley , cheese with labels to make Mini Cheese Balls

    Cheese Ball Ingredients

    • Cream cheese: Use block-style, softened cream cheese for the best structure; whipped cream cheese is not dense enough for bite-sized cheese balls.
    • Sour cream: Adds a creamy tartness and makes the mixture super easy to mix, shape, and roll.
    • Sharp cheddar cheese: Shred it finely for the best cheeseball texture and bold flavor.
    • Bacon bits: Smoky, salty bacon flavor pairs perfectly with the other ingredients. If time permits, chop real bacon pieces instead of using store-bought bacon bits.
    • Pecans: Toast them in the oven, or in a hot, dry pan for a few seconds for deep flavor and crunch. Toasted walnuts, pistachios, or almonds can be used in place of pecans.

    Variations

    • Fruit Swap: Try chopped dried apricots or cherries for a sweeter flavor in every bite.
    • Savory-Only: Skip the dried fruit and add minced jalapeño or extra minced green onion.
    • Nut-Free: Try rolling in crushed croutons, crackers, or everything bagel seasoning.
    • Herb Boost: Add dill or chives along with parsley for extra freshness.
    adding ingredients to bowl to make Mini Cheese Balls
    adding ingredients to bowl to make cheesy bacon and pecan coating for Mini Cheese Balls
    dipping Mini Cheese Balls in pecan coating
    top view of Mini Cheese Balls on a plate

    Holly’s Pro Tips for Bite-Size Cheese Balls

    • Don’t skip the chill! It helps the mixture firm up so the mini cheese balls will hold their shape.
    • If the mixture is too soft to roll, chill it for an extra 20 to 30 minutes, then try again.
    • Oil the cookie scoop to keep the cheese from sticking.
    • Toast the nuts before rolling for extra flavor.

    Storing, Freezing, and Making Ahead

    • Store assembled mini cheese balls in an airtight container in the fridge for up to 3 days. Add optional pretzel sticks right before serving so they stay nice and crunchy.
    • Freeze uncoated cheese balls for up to 1 month; thaw overnight in the refrigerator and roll in fresh toppings before serving.

    Holiday Appetizers Everyone Loves

    Did you make these Mini Cheese Balls? Leave a comment and rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 20 minutes

    Chill Time 2 hours 30 minutes

    Total Time 2 hours 50 minutes

    • Heat the oven to 350°F. Arrange the pecans on a baking sheet. Bake until the nuts release their aroma, then allow them to cool completely and finely chop.

    • In a medium-sized bowl, beat the cream cheese with a hand mixer until smooth and fluffy. Add sour cream, Worcestershire sauce, garlic powder, and green onion. Mix until well combined.

    • Stir in the cheddar cheese, dried cranberries, and bacon bits. Cover and chill for at least 2 hours or up to 24 hours.

    • Use a small cookie scoop to form the mixture into 22 tablespoon-sized portions, then roll into small balls using clean hands.

    • On a small plate, combine the chopped pecans and parsley. Roll each cheese ball in the coating, pressing gently to adhere. If desired, poke each with a pretzel stick.

    • Refrigerate the mini cheese balls for at least 30 minutes before serving. Remove from the refrigerator about 15 minutes prior to serving for best flavor and texture.

    • Do not use spreadable cream cheese as it won’t hold its shape.
    • Try swapping cranberries for chopped dried apricots or other dried fruit.
    • Use a lightly oiled small cookie scoop for even portions.
    • Prep ahead: These can be made up to 3 days in advance or prepared and frozen up to 1 month before serving. Roll in the topping the day of serving.

    Calories: 82 | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 89mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 206IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 0.2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Party Food, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    close up of Mini Cheese Balls with a title
    sweet and smoky Mini Cheese Balls with writing
    creamy Mini Cheese Balls with a title
    Mini Cheese Balls on a wooden board and close up of holding one with a title

    [ad_2]

    Holly Nilsson

    Source link

  • Steal the Party with this Creamy Crunch Snack

    [ad_1]

    Bring back a retro favorite with this creamy, crunchy stuffed celery. Crisp celery is packed with a savory cheddar filling that has just enough Worcestershire and pimentos to make every bite bold and flavorful.

    Stuffed Celery with on a plate with seasonings
    • Why Make It: This quick, no-cook appetizer is festive and make-ahead friendly. It’s one of those simple snacks everyone grabs first.
    • Flavor: A creamy, tangy cheddar filling with a hint of Worcestershire and sweet pimentos gives each bite rich, savory flavor and great color.
    • Technique: Whip the cream cheese until light and fluffy so it blends smoothly with the cheddar. Then toss in some extras to bring these cream cheese celery sticks to the next level of flavor.
    • Serving Suggestions: Serve on an appetizer platter alongside fresh veggies, pinwheels, ranch dip, and other bite-sized snacks.
    cream cheese , pimentos , salt , onion powder , cheese , worcestershire sauce and celery to make Stuffed Celery

    Ingredient Notes and Easy Swaps

    • Celery: Choose firm, crisp stalks without discoloration for the best crunch. Dry them well so the filling sticks.
    • Cream Cheese: Use full-fat cream cheese for the creamiest texture. Soften it before mixing for a smoother filling.
    • Worcestershire: Adds savory depth and balances the cheese. If you’re out, soy sauce works in a pinch.
    • Cheddar Cheese: Freshly shredded sharp cheddar blends more smoothly but pre-shredded can be used.
    • Pimentos or Roasted Peppers: These add sweetness, color, and a classic retro touch. Optional, but I highly recommend them for flavor and presentation.
    • Variations: I like adding bacon bits, green olives, or chives for extra flavor. For a lighter version, I soften the richness with Neufchâtel cheese or a bit of Greek yogurt.
    adding ingredients together to bowl to make Stuffed Celery
    adding filling to celery to make Stuffed Celery

    How to Make Stuffed Celery

    1. Beat the softened cream cheese.
    2. Mix in the remaining filling ingredients (full recipe below).
    3. Add the mixture to the celery sticks and chill until ready to serve.
    • Beat the cream cheese with a hand mixer until fluffy for a smoother, lighter spread.
    • For a tidy look, pipe the mixture using a pastry or zip-top bag.
    • If your celery won’t stay upright on the plate, use a little of the cream cheese mixture to stick them down.
    • Save the celery stalk leaves and use them to garnish your serving plate.
    Stuffed Celery on a plate

    Storage and Leftovers

    If not enjoying these right away, pop them in the fridge. To save time, the filling can be made 2 days ahead and then added to the celery just before serving (or up to a day ahead).

    It is not recommended to freeze these as the filling will separate.

    Classic Party Bites

    Did you enjoy this Stuffed Celery? Leave a comment and rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 10 minutes

    Total Time 10 minutes

    • In a medium bowl, beat the cream cheese with a hand mixer until fluffy.

    • Add Worcestershire sauce, onion powder, and salt, and beat until combined.

    • Stir in shredded cheddar cheese and chopped pimentos.

    • Spoon or pipe the filling into the celery pieces.

    • Chill until ready to serve.

    • For a festive touch, garnish with a sprinkle of paprika or chopped fresh herbs, such as parsley.
    • Prepare up to 24 hours before serving.
    • Wash and dry the celery well, or the cream cheese filling won’t stick.
    • Keep leftovers in an airtight container in the refrigerator for up to 2 days. These do not freeze well.

    Calories: 19 | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 79mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 183IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 0.1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    close up of crunchy Stuffed Celery with a title
    Stuffed Celery on a plate and close up photo with a title
    crispy and tangy with writing
    fresh and zesty Stuffed Celery with writing

    [ad_2]

    Holly Nilsson

    Source link

  • Green Bean Casserole

    [ad_1]

    Everyone loves a classic green bean casserole recipe with tender green beans and crispy fried onions in a shortcut creamy mushroom sauce. This is a perfect Thanksgiving side topped with crispy french-fried onions and baked until golden brown and bubbly.

    Green Bean Casserole in a casserole dish

    I love green bean casserole, it reminds me of holidays from my childhood. This version is great because…

    • Fast prep: It needs just 5 minutes of prep—it’s the easiest side dish ever.
    • Versatile: It can be made with fresh, frozen, or canned green beans.
    • Make ahead: Make this casserole a few days in advance and bake before serving (see notes).
    • Serve anytime: Perfect for a holiday meal or alongside a Sunday supper like meatloaf.
    mushroom soup , cheese , milk , green beans , soy sauce , fried onions , seasoned salt with labels to make Green Bean Casserole

    Ingredient Notes

    • Use fresh, frozen, or canned green beans:
      • Canned green beans have a softer texture and require no prep—drain and stir (my personal favorite).
      • Frozen green beans require no cutting and have a tender-crisp texture. They should be boiled for about 5 minutes, and you’ll need to add extra salt.
      • Fresh green beans have a tender-crisp texture and a fresh flavor. Simmer for 8 minutes.
    • Sauce: Condensed cream of mushroom soup is the base of this casserole and makes it easy to prep. Use any flavor of “cream of” soup, such as cream of celery.
    • Crispy Fried Onions: French’s Crispy Fried Onions adds both flavor and crunch.

    Variations

    • Cheese: I love to add cheddar cheese to the green bean casserole sauce. Try other favorite cheeses.
    • From Scratch: Swap out the soup for mushroom cream sauce and replace the onions with fried shallots.
    • Garlic: Add minced garlic cloves cooked in butter or ½ teaspoon of garlic powder.
    • Topping: Swap the crispy onions with ¼ cup of Panko breadcrumbs mixed with 1 tablespoon each of melted butter and Parmesan cheese.
    ingredients for green bean casserole in a bowl
    mixed ingredients for green bean casserole in a bowl

    How To Make Green Bean Casserole

    There’s a reason this dish has been around for years, it’s simple. It’s delicious. Perfect in every way.

    1. Cook Beans: Simmer fresh or frozen green beans. (drain them if they’re canned)
    2. Mix Sauce: Combine mushroom soup, milk, soy sauce, and pepper (per recipe below).
    3. Toss Together: Add the sauce, green beans, some crispy onions, and cheese to a bowl.
    4. Top & Bake Top the green bean mixture with more crispy onions and bake until golden and bubbly!

    To double this recipe: Prepare as directed and place in a 9×13-inch baking dish. Add 10 minutes to the cooking time.

    mixed ingredients for green bean casserole in casserole dish

    Prep Ahead Tips For Green Bean Casserole

    1. Prepare as directed, except store the crispy onion topping in a separate container or sandwich bag. Refrigerate for up to 48 hours.
    2. Remove the casserole from the refrigerator at least 30 minutes before baking.
    3. Sprinkle the onions on top, bake as directed, adding up to 10 minutes of extra cooking time if needed.

    If you’re taking this dish to a gathering, prepare everything as directed and skip the last 10 minutes of baking. Cover with aluminum foil, wrap it in a towel to insulate the heat, and place it in a cooler or insulated bag.

    Once you arrive, top with crispy onions and bake until hot and bubbly!

    green bean casserole with a spoon in a baking dish
    How Long to Cook Green Bean Casserole?

    Green bean casserole needs to cook for about 40 minutes at 350°F. If your green bean casserole has been in the fridge, you will likely need to add some extra time!

    Can you Make Green Bean Casserole Ahead of Time?

    Yes, it can be made up to 48 hours ahead of time. Add about 10 minutes to the baking time.

    Can you Freeze Green Bean Casserole?

    Yes, this casserole can be frozen. Prepare as directed and freeze before baking. Thaw in the fridge overnight and bake as directed adding 10 minutes to the baking time.

    More Thanksgiving Side Dishes

    Did you enjoy this Green Bean Casserole? Be sure to leave a rating and comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 10 minutes

    Cook Time 40 minutes

    Total Time 50 minutes

    • Preheat the oven to 350°F.

    • Bring a medium pot of salted water to a boil. Add the frozen green beans and boil until tender crisp, about 2 to 3 minutes.

    • In a large bowl, combine green beans with soup, milk, soy sauce, pepper, salt, 1 cup of crispy onions, and cheese if using (see notes). Transfer to a 2-quart baking dish.

    • Bake uncovered for 30 to 35 minutes or bubbly.

    • Remove from oven and stir. Top with remaining onions and return to oven for an additional 10 minutes or until golden.

    Green beans: Canned, fresh, or frozen beans work in this recipe. In place of frozen beans, you can use either of the following:

    • drain 2 (14.5 ounce each) cans of cut green beans
    • 1 ½ pounds fresh green beans, trimmed and simmered for about 7-8 minutes

    Optional additions:

    • 1 ½ cups shredded cheddar cheese mixed into the sauce (favorite!)
    • fried mushrooms, onions, garlic, and/or shallots

    Cheese: If adding cheese, you can mix it with the soup for a cheesy sauce or sprinkle it on top after stirring. I prefer to mix it into the sauce.
    Make ahead: This casserole can be prepped up to 48 hours ahead of time—store the topping on the side until baking. Remove the casserole from the fridge for at least 30 minutes before baking. You may need to add 10 minutes of extra cooking time.
    Leftovers: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. 

    Calories: 112 | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 475mg | Potassium: 190mg | Fiber: 2g | Sugar: 3g | Vitamin A: 409IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    delicious Green Bean Casserole in a casserole dish with a spoon with a title
    rich and cheesy Green Bean Casserole with writing
    taking a spoonful of Green Bean Casserole out of the dish with a title
    Green Bean Casserole in the dish and close up in a spoon with a title

    [ad_2]

    Holly Nilsson

    Source link

  • The Creamiest Baked Mac & Cheese You’ll Ever Make

    [ad_1]

    This easy baked mac and cheese recipe is at the very top of my list of favorite comfort dishes. It’s a breeze to make with macaroni in a rich and creamy cheese sauce (and lots of it!) baked until bubbly under a golden crumb topping.

    cheesy Baked Mac and Cheese in the dish with a spoon
    • Flavor: Using two kinds of cheese and extra sauce makes the dish extra creamy, rich, and full of cheesy goodness. 
    • Skill Level: This recipe is easy to make and can be prepared ahead of time and refrigerated.
    • Swaps: Try this recipe with mixtures of different cheeses, such as mozzarella, Monterey Jack, Havarti, Provolone, Gruyere, or Gouda.  
    cream , flour , panko , macaroni , milk , cheese , butter and seasonings with labels to make Baked Mac and Cheese Recipe

    Essentials and Easy Swaps

    • Pasta: Elbow pasta makes the creamiest mac and cheese, but any medium or small shapes with ridges or holes, like shells or cavatappi, work too.
    • Cheese: Sharp shredded cheddar adds a bold cheese flavor. You can replace 1 cup of cheddar with Swiss, Havarti, or Gruyere cheese.
    • Dairy: I use a combination of milk and cream to make it nice and creamy. Heavy cream will give the dish all the more richness.
    • Topping: Panko breadcrumbs have a nice crunch, but you can use regular breadcrumbs or crushed cracker crumbs (saltines or Ritz) instead.

    Variations

    • Add extra protein that will complement the cheesy flavors. Bacon or sausage tastes wonderful in baked mac and cheese, and adds a smoky layer.
    • Broccoli, peas, or green beans are nice add-ins for adding nutrients and cutting through some of the cheesy richness.

    Shredding cheese from a block makes a velvety smooth sauce, but pre-shredded cheeses can be used if time is of the essence.

    If you have a food processor, use the shred blade to make quick work of shredding the cheese.

    Baking mac and cheese is the classic Southern method, but if dinner needs to be on the table fast, you can skip the baking step and serve from the stovetop.

    adding flour and seasonings to butter to make Baked Mac and Cheese Recipe
    adding cheese to pot to make Baked Mac and Cheese Recipe
    melting flour with butter to make roux for Baked Mac and Cheese Recipe
    stirring Baked Mac and Cheese Recipe sauce

    How to Make Baked Mac and Cheese

    1. Cook pasta: Cook the pasta al dente (recipe below).
    2. Make sauce: Cook butter, flour, and seasonings. Whisk in milk and cream, then stir in cheeses.
    3. Add pasta: When the cheeses are melted, whisk the sauce until smooth and stir in the cooked pasta.
    4. Bake: Spoon into a casserole. Sprinkle the bread crumb topping over the top and bake. Easy peasy!

    Do not overbake this mac and cheese to keep it extra creamy. Everything is already cooked; heating it blends the flavors and gives it a browned topping.

    Once heated through, the dish is ready to serve.

    creamy cheese sauce to make Baked Mac and Cheese Recipe
    Baked Mac and Cheese Recipe in a casserole dish
    adding cheese to dish to make Baked Mac and Cheese Recipe

    Holly’s Helpful Hints

    • Don’t overcook the pasta as it cooks more in the oven; it should be al dente (firm).
    • If time allows, shred your cheeses from a block for a smoother sauce. Pre-shredded cheeses will work, but they don’t melt as smoothly.
    • Remove sauce from the heat before adding cheese. Oveheating cheese can cause it to separate or become grainy.
    • Do not overbake: Once the macaroni is hot and bubbling on the edges, it’s ready.
    a pan of baked mac and cheese with a bread crumb and cheese topping

    Love Your Leftovers

    • Leftovers: Keep leftover baked mac and cheese in a covered container in the refrigerator for up to 5 days or freeze portions in zippered bags for up to 3 months. Reheat on the stovetop or in the microwave with a little milk added to loosen the cheese sauce.
    • Make Ahead: Prep mac and cheese ahead and keep it covered in the refrigerator without topping for up to 2 days. Let the mac and cheese rest at room temperature for about 45 minutes. Stir in ½ cup of warm milk after baking for 20 minutes. Add topping and bake until hot and bubbly.
    • Freezing: Assemble unbaked mac and cheese in a foil-lined dish, freeze, then wrap in plastic wrap to free up the dish.
    • To bake, return the casserole to the baking dish and thaw overnight in the refrigerator. Let the mac and cheese rest at room temperature for about 30 minutes. Add topping and bake until hot and bubbly.

    More Cheesy Baked Pasta

    Did you make this Baked Mac and Cheese recipe? Leave a rating and comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 15 minutes

    Cook Time 35 minutes

    Total Time 50 minutes

    • Preheat the oven to 400°F.

    • Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.

    • Meanwhile, in a small bowl, make the topping by combining Panko breadcrumbs, 2 teaspoons butter, 2 ounces cheddar and 2 tablespoons Parmesan. Mix well and set aside.

    • In a medium saucepan, melt 5 tablespoons butter over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.

    • Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.

    • Remove the sauce from the heat and add cheddar & Parmesan cheeses, mustard powder, seasoned salt, and pepper. Whisk until melted and smooth.

    • Toss the sauce with the drained macaroni and gently spoon it into a 9×13 casserole dish.

    • Sprinkle the Panko crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.

    Cheese: Substitute Gruyère for ½ cup of the cheddar cheese if desired. Pre-shredded cheese works but doesn’t melt as smoothly. Remove the sauce from the heat before adding in the cheeses.
    Pasta: Cook the pasta (macaroni) just until al dente (firm), as it will cook more as it bakes.
    Baking: If the mac and cheese is overcooked, it won’t be creamy. Cook just until hot, and the topping is browned. Cool for 10 minutes before serving. 
    Topping: Adding bread crumbs to the topping is optional, this mac and cheese can be topped with just cheese if you prefer.

    Make Ahead: Prepare this baked mac and cheese up to 2 days in advance and keep it in the fridge, with the topping stored separately. Take it out of the fridge 45 minutes before baking. Cover with foil and bake for 20 minutes. Then, remove the foil and stir in up to ½ cup of warm milk or as needed to achieve a creamy texture. Add the topping, and bake uncovered for another 10 to 12 minutes or until browned.

    Leftovers: Keep covered in the fridge for up to 5 days. Add a splash of milk or cream and reheat in the microwave or on the stovetop using low heat. Freeze for up to three months and thaw in the refrigerator before reheating.

    Serving: 1cup | Calories: 621 | Carbohydrates: 54g | Protein: 27g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 744mg | Potassium: 343mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1082IU | Vitamin C: 0.2mg | Calcium: 617mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Dinner, Lunch, Main Course, Pasta, Side Dish
    Cuisine American
    Diet Vegetarian

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    cheesy and buttery Baked Mac and Cheese Recipe in a dish with writing
    hot and cheesy Baked Mac and Cheese Recipe with writing
    close up of Baked Mac and Cheese Recipe with a title
    Baked Mac and Cheese Recipe in a casserole dish and close up of a spoon taking some out of the dish with a title

    [ad_2]

    Spend With Pennies SP

    Source link

  • One Bite of This Cheesy Bake and You’re Hooked

    [ad_1]

    This Velveeta mac and cheese recipe is creamy, nostalgic, and irresistibly cheesy. Tender macaroni is coated in a cheesy sauce made with cheddar and Velveeta for that smooth, melt-in-your-mouth texture.

    Velveeta mac and cheese on a plate with breadcrumbs on top
    • Flavor: Velveeta adds smooth creaminess and cheesiness to a traditional cheddar cheese sauce, while mustard gives the dish a bright tang.
    • Swaps: Instead of cheddar, use Parmesan, Gouda, Havarti, or mozzarella. As long as it melts, it can be swapped in. 
    • Time-Saving Tip: Skip the baking and serve it from the stovetop or from a Cock Pot without the topping if you’re in a hurry.
    • Serving Suggestions: Serve with your favorite veggies to balance the richness of this dish. Try broccoli, brussels sprouts, green beans, or asparagus.
    Preparing the cheese sauce for Velveeta Mac and Cheese
    Velveeta Mac and Cheese in a baking dish

    Ingredients for Velveeta Mac and Cheese

    • Velveeta: This processed cheese melts beautifully and gives the sauce a silky texture. For quick, even melting, make sure you cube the Velveeta cheese before adding it to the sauce.
    • Cheddar: Sharp or extra sharp will have more flavor. Buy a block and shred it, or save yourself some time and use a package of pre-shredded cheese; both work well in this recipe!
    • Macaroni: Elbows are the classic choice, or use shells, rotini, or penne noodles. You will just want to choose a pasta that holds sauce well for the maximum flavor in each bite!
    • Seasonings: I like to keep the seasonings simple with a touch of mustard and onion powder. For extra flavor, sprinkle in a bit of garlic powder, paprika, salt, or pepper.
    • Breadcrumbs: My favorite topping is Panko breadcrumbs for the crunchy texture, but you can use regular breadcrumbs or seasoned breadcrumbs.
    • Add-Ins: Toss in peas, broccoli, a can of Rotel or diced tomatoes, black olives, or sliced jalapeños. Give it extra protein and smoky depth with crumbed bacon, sausage, or diced ham.
    A baking dish of Velveeta mac and cheese with a serving spoon
    • Cook your pasta al dente so that it doesn’t overcook while baking in the oven or while reheating.
    • If your cheese sauce is too thick, reserve a little pasta water to help thin it out or add a splash of milk. If it’s too thin, sprinkle in a little extra cheddar cheese and stir until thickened.
    • If you want your breadcrumb topping extra crispy, broil it for 1-2 minutes at the end, keeping a close eye on it to ensure it doesn’t burn.

    Stash and Save for Later

    • To Store: Store in an airtight container in the refrigerator for up to 5 days.
    • To Freeze: Store in an airtight container or freezer bag for up to 4 months. Thaw in the fridge overnight before reheating.
    • To Reheat: Pop leftovers in the microwave or heat up on the stovetop, stir in a little bit of milk as needed.

    More Mac and Cheese? Yes, Please!

    Did you make this Velveeta Mac and Cheese? Leave us a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    4.95 from 573 votes↑ Click stars to rate now!
    Or Leave a comment

    Prep Time 15 minutes

    Cook Time 30 minutes

    Resting Time 5 minutes

    Total Time 50 minutes

    • Preheat the oven to 350°F.

    • To make the topping, combine bread crumbs, cheddar cheese, and melted butter. Set aside.

    • Bring a medium saucepan of salted water to a boil. Cook the pasta al dente (firm) according to package instructions. Drain well, do not rinse.

    • Meanwhile, in a separate medium saucepan, melt 2 tablespoons butter over medium heat. Add the flour, mustard powder, and onion powder, and cook for 1 minute while whisking.

    • Gradually add the milk, whisking until smooth after each addition. Once the milk is added, bring the mixture to a boil over medium heat while whisking. Reduce the heat to medium-low and cook for 2 minutes. Stir in the cubed Velveeta cheese until melted and creamy.

    • Remove from heat and add cheddar cheese and the drained pasta. Stir well to combine.

    • Transfer the macaroni mixture to a 2 quart baking dish and sprinkle with the topping.

    • Bake for 20 minutes or until heated through and the topping is golden brown. Do not overcook.

    • Rest 5 minutes before serving.

    • Sharp cheddar can be replaced with other varieties of shredded cheese, such as Swiss or Parmesan.
    • Pre-shredded cheese can be used in this recipe.
    • Leftovers can be stored in the refrigerator in an airtight container for up to 5 days, or frozen for up to 4 months. Thaw in the refrigerator before reheating.

     

    Calories: 379 | Carbohydrates: 39g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 775mg | Potassium: 300mg | Fiber: 1g | Sugar: 6g | Vitamin A: 757IU | Vitamin C: 0.1mg | Calcium: 385mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Main Course, Pasta, Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    a scoop of Velveeta mac and cheese on a plate with writing
    a scoop of Velveeta mac and cheese with text
    Velveeta mac and cheese on a white plate with writing
    Velveeta mac and cheese on a plate and in a casserole dish with a title

    [ad_2]

    Holly Nilsson

    Source link

  • Tamale Pie

    [ad_1]

    About the author

    Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
    See more posts by Holly

    Follow Holly on social media:

    pinterest facebook twitter instagram

    [ad_2]

    Holly Nilsson

    Source link

  • Easy Cheesy Potatoes

    Easy Cheesy Potatoes

    [ad_1]

    About the author

    Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
    See more posts by Holly

    Follow Holly on social media:

    pinterest facebook twitter instagram

    [ad_2]

    Holly Nilsson

    Source link

  • Crock Pot Creamed Corn

    Crock Pot Creamed Corn

    [ad_1]

    This creamy, dreamy side dish is so easy, it practically cooks itself.

    Crock Pot creamed corn is made with sweet corn, cream cheese, and cheddar cheese for an irresistibly creamy addition to any meal.

    bowl of Crock Pot Creamed Cornbowl of Crock Pot Creamed Corn
    • This is a set-it-and-forget-it version of creamed corn that needs very few ingredients!
    • It’s great for holidays since it’s prepped ahead and saves oven space.
    • This creamed corn recipe pairs well with almost any meal.
    creamed corn ingredients including cheddar cheese, butter, milk, cream cheese, jalapeno, garlic powder, corn kernels, salt, and peppercreamed corn ingredients including cheddar cheese, butter, milk, cream cheese, jalapeno, garlic powder, corn kernels, salt, and pepper

    What You’ll Need For CrockPot Creamed Corn

    • Corn: I use frozen corn in this recipe, but you can replace it with fresh corn off the cob or drained canned corn.
    • Cream Cheese: This recipe uses a block of cream cheese. If using spreadable cream cheese, reduce the milk to ¼ cup. Do not use whipped cream cheese.
    • Milk: Milk thins out the cream cheese. Use any type.
    • Jalapeno: Diced jalapeno is optional and can be replaced with 4oz mild green chiles if desired.

    Variations

    • Crumbled bacon is a great addition to crockpot creamed corn.
    • Flavored cream cheese, like onion and chive, is great.
    • Cheddar can be replaced with other cheeses, such as Colby Jack.
    • Garnish with chives or fresh parsley.
    adding corn to food processor to make Crock Pot Creamed Cornadding corn to food processor to make Crock Pot Creamed Corn
    adding cream cheese to corn to make Crock Pot Creamed Cornadding cream cheese to corn to make Crock Pot Creamed Corn
    blended corn and cream cheese to make Crock Pot Creamed Cornblended corn and cream cheese to make Crock Pot Creamed Corn
    adding ingredients to crockpot to make Crock Pot Creamed Cornadding ingredients to crockpot to make Crock Pot Creamed Corn

    How to Make Crock Pot Creamed Corn

    1. If using, soften jalapeno in butter.
    2. Blend some of the corn with milk and cream cheese.
    3. Add cream cheese mixture and remaining ingredients to a crockpot.
    4. Stir in butter and cheese and enjoy.

    Garnish with extra diced jalapenos, bacon crumbles, or cheddar cheese.

    adding butter to crockpot to make Crock Pot Creamed Cornadding butter to crockpot to make Crock Pot Creamed Corn
    Crock Pot Creamed Corn in the potCrock Pot Creamed Corn in the pot
    adding cheese to Crock Pot Creamed Cornadding cheese to Crock Pot Creamed Corn
    cooked Crock Pot Creamed Corn in the potcooked Crock Pot Creamed Corn in the pot

    Storing Creamed Corn

    Keep leftover slow cooker creamed corn in a covered container for up to 3 days. Reheat on the stovetop or in the microwave with a little milk to loosen the sauce.

    Freeze in quart-sized zippered bags for up to one month and reheat on low on the stovetop.

    More Slow Cooker Holiday Side Dishes

    Slow cookers are the perfect way to make extra space on the stovetop and in the oven!

    Did you make this Crock Pot Creamed Corn? Be sure to leave us a rating and a comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Crock Pot Creamed Corn in the pot with a spoonCrock Pot Creamed Corn in the pot with a spoon

    5 from 22 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Crock Pot Creamed Corn

    This Crock Pot Creamed Corn is cheesy, creamy, and has just the right touch of spice, making it the perfect side dish for your holiday table.

    Prep Time 15 minutes

    Cook Time 2 hours 5 minutes

    Total Time 2 hours 20 minutes

    buy hollys bookbuy hollys book

    Prevent your screen from going dark

    • If using jalapeno, melt 1 tablespoon of butter in a skillet over medium heat. Add jalapeno and cook until tender. If not using jalapeno, add 1 tablespoon of butter to the slow cooker.

    • Combine 1 cup of corn with milk and cream cheese in the blender. Blend until smooth.

    • Add the cream cheese mixture, remaining corn kernels, jalapenos, salt, pepper, and garlic powder to a 4 qt. slow cooker. Mix well.

    • Turn the slow cooker on to high and cook on high for 2-3 hours (or on low for 4-5 hours) or until melted and creamy.

    • Stir in remaining butter and cheddar cheese and cook for an additional 5-10 minutes.

    The blending is optional but will make a creamier dish. If preferred, this can be partially blended with an immersion blender after cooking.
    Diced jalapeno can be combined with the sauce mixture in Step 3 or it can be set aside and used as a garnish at the end.
    Mild chiles can be substituted for jalapenos if preferred.
    Crumbled bacon can be added before serving.
    Crock Pot creamed corn can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop. 
    Freeze in a zip-top bag for up to 4 weeks, reheat on the stovetop from frozen on low heat. 

    Serving: 0.5cup | Calories: 222 | Carbohydrates: 23g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 388mg | Potassium: 317mg | Fiber: 3g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 8mg | Calcium: 112mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Side Dish, Slow Cooker
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    easy Crock Pot Creamed Corn in a bowl with a titleeasy Crock Pot Creamed Corn in a bowl with a title
    buttery and sweet Crock Pot Creamed Corn with writingbuttery and sweet Crock Pot Creamed Corn with writing
    close up of Crock Pot Creamed Corn with a titleclose up of Crock Pot Creamed Corn with a title
    Crock Pot Creamed Corn in a bowl and close up photo with a titleCrock Pot Creamed Corn in a bowl and close up photo with a title

    [ad_2]

    Holly Nilsson

    Source link

  • Chicken Broccoli Rice Casserole

    Chicken Broccoli Rice Casserole

    [ad_1]

    This chicken broccoli rice casserole is a comfort food classic.

    Chicken and broccoli are baked in a creamy, three-cheese sauce with rice under a crispy breadcrumb topping.

    bowls of Chicken Broccoli Rice Casserole
    • Quick & easy, this cheesy chicken broccoli rice casserole is a one-pot meal that saves you time in the kitchen.
    • It’s a quick stovetop casserole with a homemade sauce.
    • Enjoy it for meals or lunches all week long.
    Ingredients for Chicken Broccoli Rice Casserole

    What You’ll Need for this Casserole

    Chicken: This recipe starts with cooked chicken; use rotisserie chicken or any leftover chicken or turkey. You can also poach chicken breasts and shred them.

    Broccoli: I prefer the texture of fresh broccoli florets, but frozen broccoli will also work. You can replace it with other vegetables like cauliflower, sliced carrots or mushrooms.

    Rice: Instant rice (such as Minute Rice) is a timesaver and makes this recipe quick to prepare. If you’d like, precook white or brown rice most of the way and then use it in place.

    Cheese Sauce: The sauce for this recipe is simple. Feel free to change the cheese based on what you have on hand but ensure you’re using at least one cheese with a bold flavor.

    Variations

    • Instead of breadcrumbs, try some homemade crispy fried onions or crushed Ritz crackers as a crispy topping.
    adding cream cheese to cooked onions to make Chicken Broccoli Rice Casserole
    cooking onion mixture in a pot to make Chicken Broccoli Rice Casserole
    adding broccoli to pot to make Chicken Broccoli Rice Casserole
    adding ingredients to pot to make Chicken Broccoli Rice Casserole

    How to Make Chicken Broccoli Rice Casserole

    1. Cook onion and garlic in butter in an oven-safe pot. Stir in cream cheese, herbs, broth, rice, and broccoli.
    2. Once the rice is tender, add bite-size pieces of chicken, sour cream, and both kinds of cheese.
    3. Top with cheddar and breadcrumbs and bake (recipe below).
    Chicken Broccoli Rice Casserole topped with cheese

    Leftovers?

    • Keep leftover chicken broccoli casserole in an airtight container in the refrigerator for up to 4 days and reheat portions in the microwave.
    • Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
    • You can freeze a fully baked and cooled casserole by lining the casserole dish with foil and gently lifting it out once frozen. Wrap in foil and plastic wrap and freeze for up to 6 months. Thaw and reheat as detailed above.

    Cozy Casseroles

    Did your family love this Chicken Broccoli Rice Casserole? Leave a rating and a comment below. 

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    bowls of Chicken Broccoli Rice Casserole

    4.97 from 64 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Chicken Broccoli Rice Casserole

    Try this cheesy one-pot chicken broccoli rice casserole for a tasty all-in-one meal!

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

    Dutch Oven with white background

    buy hollys book

    Prevent your screen from going dark

    • Preheat oven to 375°F.

    • In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.

    • Stir in cream cheese, oregano, and basil. Cook until creamy. Add chicken broth, rice, and broccoli.

    • Bring to a boil, turn off heat, and cover. Let sit undisturbed for 5 minutes.

    • Once the rice has rested and is tender, stir in chicken, sour cream, and cheese. Season with salt and pepper.

    • Top casserole with cheddar and breadcrumbs (if using).

    • Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.

    If you don’t have cooked chicken, you can use about 1 lb of fresh chicken breasts and cut them into bite-sized pieces. Season with salt & pepper and pan-fry the chicken pieces in 2 teaspoons of oil over medium-high heat until no pink remains, about 7-8 minutes. 
     
    If you do not have a dutch oven or oven safe pan, make it in in a pot on the stovetop, then transfer to a 3qt or 9×13 pan. Bake as directed.

    Serving: 1.74cups | Calories: 428 | Carbohydrates: 26g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 851mg | Potassium: 412mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1046IU | Vitamin C: 54mg | Calcium: 366mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Chicken, Dinner, Entree
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    bowls of Chicken Broccoli Rice Casserole with a title
    pot of Chicken Broccoli Rice Casserole with writing
    cheesy Chicken Broccoli Rice Casserole in a bowl with a title
    Chicken Broccoli Rice Casserole in the pot and in bowls with a title

    [ad_2]

    Holly Nilsson

    Source link

  • Chicken Bacon Ranch Casserole

    Chicken Bacon Ranch Casserole

    [ad_1]

    Chicken bacon ranch casserole is the ultimate in cozy comfort food!

    Cooked chicken, crispy bacon, pasta, and loads of melty cheese are baked in a creamy ranch sauce.

    This hearty casserole goes from the oven to the table in minutes.

    Chicken Bacon Ranch Casserole in the dish with a spoon
    • Simple, filling, and delicious, chicken bacon ranch casserole is a kid-friendly dinner.
    • You can prep it ahead and pop it in the oven when you’re ready, making dinnertime stress-free.
    • Guests love this ranch chicken bacon casserole! Keep it in a crockpot and let guests help themselves.
    cream cheese , parmesan , cheese , ranch seasoning , chicken , pasta , bacon , broth , butter , cream , salt and pepper with labels to make Chicken Bacon Ranch Casserolecream cheese , parmesan , cheese , ranch seasoning , chicken , pasta , bacon , broth , butter , cream , salt and pepper with labels to make Chicken Bacon Ranch Casserole

    What You’ll Need

    Chicken: I use rotisserie chicken or leftover chicken breasts, but any kind of cooked chicken can be used.

    Pasta: Medium pasta shapes like penne, shells, ziti, bowtie, or rotini are the perfect size for the sauce to cling to.

    Ranch: I add a packet of ranch dressing mix to make this recipe quick. If you don’t have ranch seasoning mix, use the seasoning blend in the notes.

    Cheesy Sauce: This recipe is all about the cheesy ranch sauce. A little bacon fat adds flavor, while broth keeps it from being too rich.

    Bacon: Short on time? Buy a pack of bacon crumbles to sprinkle on top of so many recipes.

    Variations

    Add-Ins: Try throwing in some veggies like chopped broccoli, green peas, or frozen mixed vegetables, or top with frozen tater tots.

    adding cream cheese to pot of bacon grease to make Chicken Bacon Ranch Casseroleadding cream cheese to pot of bacon grease to make Chicken Bacon Ranch Casserole
    mixing cream cheese in pot to make Chicken Bacon Ranch Casserolemixing cream cheese in pot to make Chicken Bacon Ranch Casserole
    adding ranch seasonings to cream cheese mixture to make Chicken Bacon Ranch Casseroleadding ranch seasonings to cream cheese mixture to make Chicken Bacon Ranch Casserole
    adding cheese to cream cheese mixture to make Chicken Bacon Ranch Casseroleadding cheese to cream cheese mixture to make Chicken Bacon Ranch Casserole

    How to Make Chicken Bacon Ranch Casserole

    1. Cook bacon until crisp (recipe below).
    2. Melt cream cheese, broth, cream, and ranch seasoning. Whisk in cheese.
    3. Toss the sauce with pasta and transfer to a baking dish.
    4. Top with cheese and bacon and bake until bubbly.
    adding sauce to noodles and chicken to make Chicken Bacon Ranch Casseroleadding sauce to noodles and chicken to make Chicken Bacon Ranch Casserole
    adding bacon and cheese to Chicken Bacon Ranch Casseroleadding bacon and cheese to Chicken Bacon Ranch Casserole

    Storing and Reheating

    • Chicken bacon ranch casserole can be assembled today and kept in the fridge to be baked tomorrow.
    • Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave with a little milk stirred in to loosen the cheese sauce.
    • Freeze portions in freezer-safe containers for up to a month. Thaw overnight in the refrigerator before reheating.

    Sides for Chicken Bacon Ranch Casserole

    Did you make this Chicken Bacon Ranch Casserole? Leave a comment and a rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Chicken Bacon Ranch Casserole in the dish with a spoonChicken Bacon Ranch Casserole in the dish with a spoon

    No ratings yet↑ Click stars to rate now!
    Or to leave a comment, click here!

    Chicken Bacon Ranch Casserole

    Penne pasta is drenched in cheesy ranch sauce and topped with bacon and cheddar for a classic comfort meal.

    Prep Time 10 minutes

    Cook Time 37 minutes

    Total Time 47 minutes

    buy hollys bookbuy hollys book

    Prevent your screen from going dark

    • Preheat oven to 375°F. Grease a 9×13 baking dish.

    • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain well and set aside.

    • Meanwhile, in a large skillet, cook the bacon over medium heat just until crisp. Transfer the cooked bacon to a paper towel lined plate, reserving 2 tablespoons of bacon grease in the pan (add butter if needed).

    • Turn the heat down to medium-low and stir in the cream cheese. Whisk until smooth and melted. Gradually add in the broth and cream whisking until smooth. Stir in the ranch seasoning.

    • Remove from the heat and whisk in 1 cup of cheddar cheese and the parmesan cheese. Taste and season with salt & pepper if desired.

    • Add the drained pasta, chicken, and sauce to the prepared baking dish. Mix everything together and top with the remaining cheddar cheese. Sprinkle with bacon. Bake 20 minutes or until bubbly and cheese is melted.

    Replace the ranch seasoning mix with the following:

    •  1 tablespoon dried parsley
    •  ½ teaspoon dried dill
    •  ½ tablespoon onion powder
    • ¾ teaspoon garlic powder
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 1 teaspoon dried chives

    Calories: 610 | Carbohydrates: 33g | Protein: 32g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 727mg | Potassium: 345mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1109IU | Vitamin C: 0.2mg | Calcium: 361mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Chicken, Dinner, Entree, Main Course, Pasta
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    plated Chicken Bacon Ranch Casserole with a titleplated Chicken Bacon Ranch Casserole with a title
    easy cheesy Chicken Bacon Ranch Casserole in a bowl with writingeasy cheesy Chicken Bacon Ranch Casserole in a bowl with writing
    Chicken Bacon Ranch Casserole in the dish with a spoon and a titleChicken Bacon Ranch Casserole in the dish with a spoon and a title
    Chicken Bacon Ranch Casserole in the dish and plated with a titleChicken Bacon Ranch Casserole in the dish and plated with a title

    [ad_2]

    Holly Nilsson

    Source link

  • Easy Chicken Divan

    Easy Chicken Divan

    [ad_1]

    Chicken Divan is one of our favorite go-to dinner options, and it couldn’t be more delicious.

    In this quick casserole, chicken and broccoli are smothered in a rich and creamy sauce and baked until all warm and bubbly.

    plated Easy Chicken Divanplated Easy Chicken Divan

    This Chicken Broccoli Divan recipe is an easy casserole that the whole family will love!

    • It’s quick to prep so it’s a perfect dinner option for busy weeknights.
    • I use broccoli in this chicken divan, but you can add other vegetables in place.
    • Leftover baked chicken breasts or rotisserie chicken turn this into a 30-minute meal.

    Served alongside a fresh green salad and some bread with homemade garlic butter, this is one meal your family will request over and over.

    Chicken Divan Ingredients

    Chicken: This recipe uses cooked chicken, so it’s great for leftovers or rotisserie chicken (or even leftover roast turkey). If needed, you can use poached chicken.

    Broccoli: Fresh or frozen broccoli can be used. I prefer the texture of steamed fresh broccoli florets; however, frozen can be used.

    Sauce: Chicken Divan sauce is a shortcut sauce made with condensed mushroom soup, sour cream, milk, and seasonings. While some recipes use mayonnaise, I prefer the lighter flavor and texture of sour cream.

    Cheese: I add cheddar cheese to the mix and on top for great flavor.

    Topping: Butter and Panko breadcrumbs give this Chicken Divan casserole a little crunch. No Panko? Try seasoned bread crumbs or crushed Ritz crackers instead!

    Variations

    • Veggies: You can add cauliflower, asparagus, or your favorite veggie.
    • Seasonings: Change the seasonings and add your favorite herbs, I love to add ½ teaspoon curry powder.
    • Soup: Any “cream of” soup will work in this recipe, including cream of chicken soup.
    • From scratch: For a from-scratch version, make your own homemade condensed soup.
    Ingredients for Chicken Divan in a casserole dishIngredients for Chicken Divan in a casserole dish

    How To Make Chicken and Broccoli Divan

    This is a really simple casserole recipe, we love to serve it with rice or egg noodles.

    1. Steam broccoli: Steam the broccoli until tender-crisp (it will cook more in the oven). Drain it very well.
    2. Mix sauce: Combine the divan sauce ingredients (recipe below). Add the chicken and broccoli.
    3. Bake: Transfer the mixture to a baking dish and top with breadcrumbs. Bake until browned.
    Casserole dish of Chicken Divan with forkCasserole dish of Chicken Divan with fork

    Serving and Storage

    I serve Chicken Divan with rice, egg noodles or creamy mashed potatoes.

    Leftovers can be stored in the fridge for up to 4 days. Chicken Divan reheats and freezes well. Add a splash of milk for reheating if needed.

    More Easy Chicken Casserole Recipes

    Did your family enjoy this Chicken Divan recipe? Leave us a rating and a comment below.

    plated Easy Chicken Divanplated Easy Chicken Divan

    4.94 from 310 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Chicken Divan

    Chicken Divan is a comforting casserole of tender chicken and broccoli in a rich, creamy sauce, perfect for any family dinner.

    Prep Time 15 minutes

    Cook Time 20 minutes

    Total Time 35 minutes

    buy hollys bookbuy hollys book

    Prevent your screen from going dark

    • Preheat the oven to 400°F.

    • Bring a large pot of water to a boil. Add the broccoli and cook for 2-3 minutes or until tender-crisp. Drain well and set aside.

    • In a medium bowl, combine 1 cup cheddar cheese, condensed soup, sour cream, milk, garlic powder, onion powder, dry mustard, pepper, and seasoned salt.

    • Stir in drained broccoli and chicken. Transfer the mixture to a 9×13 casserole dish. Top with remaining cheese.

    • In a small bowl, mix the butter and breadcrumbs. Sprinkle the topping over the chicken mixture.

    • Bake for 18-20 minutes, or until the breadcrumbs are lightly browned and the mixture is bubbly and hot.

    • Serve over rice, noodles, or mashed potatoes, as desired.

    Broccoli: Cook the broccoli just until tender crisp, as it will cook a bit more in the oven. Drain well so the sauce doesn’t get watery. 
    Frozen broccoli: Frozen broccoli can be used however the texture is a bit softer. Cook according to package directions and drain well.
    Store leftover chicken divan in an airtight container in the refrigerator for up to 4 days. Reheat with a bit of milk on the stovetop or in the microwave. 

    Calories: 399 | Carbohydrates: 17g | Protein: 32g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 791mg | Potassium: 685mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1275IU | Vitamin C: 101mg | Calcium: 326mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Chicken, Main Course
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    casserole dish of Easy Chicken Divan with a titlecasserole dish of Easy Chicken Divan with a title
    warm and bubbly Easy Chicken Divan with writingwarm and bubbly Easy Chicken Divan with writing
    close up of a dish full of Easy Chicken Divan with a titleclose up of a dish full of Easy Chicken Divan with a title
    Easy Chicken Divan in the dish and on rice with a titleEasy Chicken Divan in the dish and on rice with a title

    [ad_2]

    Holly Nilsson

    Source link

  • Chicken Noodle Casserole

    Chicken Noodle Casserole

    [ad_1]

    Chicken noodle casserole is the ultimate cozy, cold-weather casserole that everyone wants to come home to.

    Tender pieces of cooked chicken are cooked with veggies and egg noodles in a creamy sauce baked under a crispy, cheesy topping.

    Chicken Noodle Casserole in the casserole dish with a spoonChicken Noodle Casserole in the casserole dish with a spoon
    • This chicken noodle casserole is made from scratch, yet it’s easy to make.
    • It’s made with ingredients you likely have on hand.
    • Use leftover cooked chicken and veggies from the fridge to stretch the budget.
    noodles , flour , peas , seasonings , cheese , onion , breadcrumbs , broth , carrot , celery , chicken , butter , cream cheese , salt and pepper with labels to make Chicken Noodle Casserolenoodles , flour , peas , seasonings , cheese , onion , breadcrumbs , broth , carrot , celery , chicken , butter , cream cheese , salt and pepper with labels to make Chicken Noodle Casserole

    Ingredients in Chicken Noodle Casserole

    Chicken: Rotisserie chicken is a great way to save time, but you can also bake chicken breasts or use leftovers.

    Vegetables: I use lots of veggies that add both nutrition and flavor. Celery, onions, carrots, and peas are the basics, but feel free to add what you love or have on hand. Frozen vegetables can be used in place.

    Noodles: This recipe uses egg noodles for the perfect texture. Other types of pasta can be used as well, be sure to check the notes because the amount will vary slightly.

    Sauce: The creamy sauce is both easy and delicious. Chicken broth adds flavor, and milk and cream cheese add a creamy texture.

    Topping: Panko and cheddar cheese are what you need for a perfectly browned topping that stays extra crispy even as leftovers.

    Variations

    • Broccoli, cauliflower, sliced mushrooms, or a bag of mixed veggies will add color and flavor to the chicken noodle casserole.
    • Short on time? Use a couple of cans of cream of chicken, cream of celery, or cream of mushroom soup in place of the milk and cream cheese.
    • You can also make a homemade breadcrumb topping or use crushed saltines or Ritz crackers.
    adding vegetables with seasoning and flour to make Chicken Noodle Casseroleadding vegetables with seasoning and flour to make Chicken Noodle Casserole
    adding cheese and cream cheese to broth and vegetable mixture to make Chicken Noodle Casseroleadding cheese and cream cheese to broth and vegetable mixture to make Chicken Noodle Casserole
    adding noodles and vegetables to the casserole dish to make Chicken Noodle Casseroleadding noodles and vegetables to the casserole dish to make Chicken Noodle Casserole
    adding cheese to Chicken Noodle Casseroleadding cheese to Chicken Noodle Casserole

    How to Make Chicken Noodle Casserole

    Chicken and noodle casserole is the ultimate cozy, cold-weather casserole that everyone wants to come home to.

    1. Soften veggies: Cook the veggies until tender. Add flour and seasonings.
    2. Make sauce: Whisk in the milk and broth and cook until thickened. Stir in cheese.
    3. Combine: Combine cooked noodles, vegetables, and chicken. Spread into a prepared casserole dish.
    4. Bake: Add the buttery Panko topping and bake (recipe below) until browned and bubbly.
    bowl of Chicken Noodle Casserolebowl of Chicken Noodle Casserole

    Storing Chicken Noodle Casserole

    • Keep leftover chicken noodle casserole in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave.
    • Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
    • Freeze a fully baked casserole by lining the casserole dish with foil before baking and allowing it to fully cool before freezing. Once frozen, lift the casserole out of the dish and wrap it tightly with foil and then plastic wrap for up to 6 months.

    More Comforting Casseroles

    Did you enjoy this Chicken Noodle Casserole? Leave a comment and rating below.

    Chicken Noodle Casserole in the casserole dish with a spoonChicken Noodle Casserole in the casserole dish with a spoon

    4.91 from 66 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Chicken Noodle Casserole

    A comforting casserole with noodles, chicken, and veggies in a creamy and cheesy sauce.

    Prep Time 20 minutes

    Cook Time 35 minutes

    Total Time 55 minutes

    buy hollys bookbuy hollys book

    Prevent your screen from going dark

    • Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside. Fill a large pot with water and bring to a boil.

    • In a medium saucepan, add 2 tablespoons butter and melt over medium heat. Stir in onion, celery, and carrot, cooking until softened, about 5 minutes.

    • Add flour, garlic powder, poultry seasoning, salt, thyme, and pepper, and cook for an additional 2 minutes.

    • Gradually add broth and milk, whisking after each addition until smooth. Cook over medium heat until bubbly and thickened.

    • Remove from the heat and stir in cream cheese and cheddar cheese until melted and smooth.

    • Cook the egg noodles 1 minute less than directed on the package. Drain well. Combine chicken, noodles, peas, and sauce. Transfer the mixture to the prepared baking dish.

    • Combine topping ingredients and sprinkle over noodles.

    • Bake for 25 to 30 minutes or until heated through and golden on top.

    If using medium pasta shapes such as penne, bow ties (farfalle), or rotini, reduce the amount to 12 oz.
    Carrots, celery, and onions can be replaced with 1 teaspoon onion powder and 2 cups of frozen mixed vegetables, thawed.
    Leftovers can be refrigerated for up to 4 days.

    Calories: 444 | Carbohydrates: 18g | Protein: 28g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 372mg | Potassium: 487mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4910IU | Vitamin C: 13.3mg | Calcium: 243mg | Iron: 2.3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Casserole, Chicken, Dinner, Pasta
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    plated Chicken Noodle Casserole with a titleplated Chicken Noodle Casserole with a title
    Chicken Noodle Casserole on a fork and writingChicken Noodle Casserole on a fork and writing
    creamy Chicken Noodle Casserole in a bowl with writingcreamy Chicken Noodle Casserole in a bowl with writing
    Chicken Noodle Casserole from scratch in a casserole dish and plated with a titleChicken Noodle Casserole from scratch in a casserole dish and plated with a title

    [ad_2]

    Holly Nilsson

    Source link

  • 7 Layer Salad

    7 Layer Salad

    [ad_1]

    This overnight 7-layer salad is a vibrant make-ahead dish that’s fresh, crunchy, and delicious!

    Layers of fresh lettuce, veggies, cheese, and bacon are topped with a creamy dressing to make this seven layer salad!

    finished 7 Layer Salad

    What is 7 Layer Salad?

    A classic 7-layer salad recipe starts with a base of crisp iceberg lettuce followed by 6 additional layers. We add tomatoes, peas, green onions, hard-boiled eggs, cheese, and bacon with a mayonnaise-based dressing added in the middle.

    • A little “chill” time (overnight) is recommended making this salad recipe potluck perfect.
    • Prepare it the night before; a seven-layer salad recipe stays crispy until ready to serve even with the salad dressing on top!
    • Serve it in a trifle or glass bowl so everyone can see the delicious layers!
    lettuce, mayonnaise, sour cream, bacon, cheese, peas, tomatoes, sugar, hard-boiled eggs, onions, and seasonings with labels to make 7 Layer Saladlettuce, mayonnaise, sour cream, bacon, cheese, peas, tomatoes, sugar, hard-boiled eggs, onions, and seasonings with labels to make 7 Layer Salad

    What’s in Seven Layer Salad? 

    Mix and match the ingredients! I add 7 layers but you can add as many as you’d like to this overnight salad.

    Lettuce: Iceberg will stay extra crunchy due to its high water content, so it’s great in an overnight salad. Wash it first and then dry it very well (I use a salad spinner).

    Vegetables: Tomatoes, peas, and sliced green onions add texture, color, and visual interest to a 7 layer salad!

    Bacon & Eggs: Bacon and hard-boiled eggs add texture, color, and a boost of healthy protein. I keep the bacon on the side and sprinkle it on just before serving.

    Cheese: Cheddar cheese has a sharp flavor that tastes great with sweet peas and salty bacon. Blue cheese crumbles or parmesan cheese are other excellent options.

    Variations: Chopped celery, sliced radishes, diced bell peppers, sliced mushrooms, shredded zucchini, corn, sundried tomatoes, and even shredded Brussels sprouts can be added to this salad. This is a great recipe for using up leftover bits of veggies in the fridge.

    adding ingredients together to make dressing for 7 Layer Saladadding ingredients together to make dressing for 7 Layer Salad

    Dressing for Overnight Salad

    This mayo-based sour cream dressing is super easy to make. It’s thicker than a traditional dressing, so it holds up well.

    Add in your favorite herbs or ranch-style seasonings to change it up.

    How to Make Overnight Salad

    adding lettuce to bowl to make 7 Layer Saladadding lettuce to bowl to make 7 Layer Salad
    adding tomatoes to bowls to make 7 Layer Saladadding tomatoes to bowls to make 7 Layer Salad
    adding peas to bowls to make 7 Layer Saladadding peas to bowls to make 7 Layer Salad
    adding green onions to bowl to make 7 Layer Saladadding green onions to bowl to make 7 Layer Salad
    adding dressing over ingredients to make 7 Layer Saladadding dressing over ingredients to make 7 Layer Salad
    adding cheese on top of 7 Layer Saladadding cheese on top of 7 Layer Salad
    1. Whisk mayonnaise, sour cream, sugar, and seasoned salt in a small bowl for the dressing. Set aside.
    2. Layer the ingredients in a bowl or trifle dish according to the recipe below.
    3. Top with the dressing and refrigerate overnight. Add cheese and bacon before serving.
    adding bacon and green onions to the top of a 7 Layer Saladadding bacon and green onions to the top of a 7 Layer Salad

    Storing 7-Layer Salad

    You can keep the 7-layer salad covered in the refrigerator for up to 4 days. The flavors will blend and taste even better the next day!

    More Prep Ahead Sides

    Did you make this 7 Layer Salad? Be sure to leave a rating and a comment below.

    finished 7 Layer Saladfinished 7 Layer Salad

    5 from 76 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    7 Layer Salad

    A delicious medley of layers topped with a creamy homemade dressing and bacon crumbles makes for a colorful and hearty salad!

    Prep Time 20 minutes

    Cook Time 5 minutes

    Chill Time 4 hours

    Total Time 4 hours 25 minutes

    Salad Spinner on white backgroundSalad Spinner on white background

    buy hollys bookbuy hollys book

    Prevent your screen from going dark

    • In a small bowl, mix mayonnaise, sour cream, sugar, and seasoned salt for the dressing. Set aside.

    • Wash and dry the lettuce very well. Place lettuce in the bottom of a large trifle bowl (or 9×13 pan).

    • In order, top with tomatoes, peas, green onions, and boiled eggs. Spread the dressing on top right to the edges.

    • Cover the salad and refrigerate for at least 4 hours or overnight.

    • Top with cheese and bacon before serving.

    • Feel free to substitute other vegetables for the layers. Options include bell peppers, corn, sliced celery, mushrooms, or radishes, sundried tomatoes or shredded carrots, cabbage, zucchini, or brussels sprouts!
    • To make ahead, assemble all the layers except cheese and bacon, cover, and chill. Just before serving, layer cheese and bacon on top.

    Optional Ranch Style Dressing
    1 cup mayonnaise
    ¾ cup sour cream
    ½ teaspoon garlic powder
    ½ teaspoon onion powder
    1 tablespoon fresh dill
    1 tablespoon fresh parsley
    salt & pepper to taste

    Calories: 348 | Carbohydrates: 10g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 165mg | Sodium: 579mg | Potassium: 298mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1124IU | Vitamin C: 15mg | Calcium: 186mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Salad, Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    light and fresh Overnight Salad with writinglight and fresh Overnight Salad with writing
    Overnight Salad with a titleOvernight Salad with a title
    7 layer Overnight Salad with a title7 layer Overnight Salad with a title
    bowl of Overnight Salad and top view with a titlebowl of Overnight Salad and top view with a title

    [ad_2]

    Holly Nilsson

    Source link

  • Crispy Potato Skins

    Crispy Potato Skins

    [ad_1]

    Potato skins are one of my favorite appetizers, and if they’re on the menu, I’m ordering them.

    This easy recipe bakes potatoes until crispy with a little garlic butter, cheese, and, of course, bacon bits!

    This is my favorite version because it skips the deep fryer but you’d never know it.

    Homemade Potato Skins with sour creamHomemade Potato Skins with sour cream
    • They’re perfectly crispy without deep frying—you can use the oven or an air fryer.
    • Adding a little butter, garlic powder, and salt adds extra flavor.
    • They reheat well, and the inside flesh can be used for potato soup or mashed potatoes.

    For extra deliciousness, serve them with horseradish sauce for dipping!

    ingredients to make Crispy Oven Baked Potato Skinsingredients to make Crispy Oven Baked Potato Skins

    Ingredients for Potato Skins

    This potato skins recipe is a game day favorite and can be prepared up to 3 days ahead of time.

    • Potatoes: Use Russet potatoes or baking potatoes as they hold up well in the oven and become nice and crispy. Sweet potato skins are also a great option.
    • Cheese: I use for cheddar cheese in this recipe, but try any cheese blend. Pre-shredded cheese works well in this recipe.
    • Bacon: Bacon adds a delicious smoky salty flavor. Use real bacon or bacon bits.
    • Onion: Sprinkle with green onions before serving.
    brusing butter over potatoes to make Crispy Oven Baked Potato Skinsbrusing butter over potatoes to make Crispy Oven Baked Potato Skins
    potatoes on a sheet pan to make Crispy Oven Baked Potato Skinspotatoes on a sheet pan to make Crispy Oven Baked Potato Skins
    baked Crispy Oven Baked Potato Skins on a sheet panbaked Crispy Oven Baked Potato Skins on a sheet pan

    How to Make Potato Skins

    1. Bake potatoes in the oven or air fryer and cool.
    2. Spoon out the flesh of the potato, leaving a shell.
    3. Brush the skins with butter and bake in the oven (recipe below).
    4. Fill each potato with cheese and crumbled bacon and bake until bubbly.

    Top with green onion and serve with sour cream or ranch dressing for dipping.

    platter of Crispy Oven Baked Potato Skins with sour creamplatter of Crispy Oven Baked Potato Skins with sour cream

    Our Fave Toppings

    Cheddar cheese, bacon bits, sour cream, green onions or chives, jalapenos, or cilantro would taste great!

    Add some ground beef with taco seasoning. Or add some pulled pork or even sloppy joe filling.

    Tips for Great Potato Skins

    • Scoop out the potato flesh while the potatoes are still warm.
    • Leave a ¼-inch of potato shell, if it’s too thin, they will break or tear.
    • If you have it, use bacon grease instead of butter for extra flavor.
    • Try other variations to use up leftovers. Turn these into loaded potato skins or try leftover chili, pulled pork, or broccoli cheddar.

    How to Prepare Ahead

    • Freeze the empty potato skins on a baking sheet. Once frozen, stack them in a freezer bag. They’ll keep for several months in the freezer.
    • Bake these easy potato skins as directed right from frozen; no need to thaw them first!

    Did your family love these Crispy Oven Baked Potato Skins? Leave a comment and a rating below.

    platter of Crispy Oven Baked Potato Skins with sour creamplatter of Crispy Oven Baked Potato Skins with sour cream

    4.98 from 168 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Crispy Oven Baked Potato Skins

    Potato skins are brushed with garlic butter, filled with cheese and bacon, and baked until perfectly golden.

    Prep Time 10 minutes

    Cook Time 1 hour 5 minutes

    Total Time 1 hour 15 minutes

    buy hollys bookbuy hollys book

    Prevent your screen from going dark

    To Bake Potatoes

    • Preheat the oven to 425°F.

    • Scrub the potatoes and poke each potato with a fork 5-6 times. Place them directly on the middle rack of the oven. Bake for 40-50 minutes or until tender when poked with a fork.

    • Remove from the oven and let cool until the potatoes are easy to handle.

    To Prepare Potato Skins

    • Cut the potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a ¼-inch thick shell.

    • In a small bowl, combine melted butter, parsley, seasoned salt, and garlic powder. Brush the inside and outside of the potatoes with the butter mixture.

    • Place potatoes cut side down in a baking dish or 9×13 inch pan. Bake for 15 minutes.

    • Flip potatoes over and bake for an additional 5 minutes or until slightly browned and crisp.

    • Fill each potato with cheese and bacon. Return to the oven for an additional 5-7 minutes or until the cheese is melted and bubbly.

    • Remove from the oven, top with green onion and serve with sour cream.

    Potatoes: The baking time for the whole potato is based on small potatoes. Larger potatoes can be used but will need extra baking time.
    Microwave: Potatoes can be baked in the microwave if desired. The potato skins should be cooked in the oven or air fryer.
    Air Fryer Instructions

    1. Preheat the air fryer to 400°F.
    2. Bake the scrubbed and poked potatoes for 35-40 minutes or until tender. Scoop out the flesh as per the recipe above.
    3. Place the potato skins, brushed with butter mixture, cut side down in the air fryer basket. Air fry for 7-9 minutes or until crisp, flipping halfway.
    4. Sprinkle cheese and bacon bits over the potato skins. Return to the air fryer and cook for an additional 2 minutes or until the cheese is melted and bubbly.

    Serving: 2potato skins | Calories: 264 | Carbohydrates: 31g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 297mg | Potassium: 752mg | Fiber: 2g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 10mg | Calcium: 158mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Party Food, Snack
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Homemade Potato Skins with bacon and green onions and a titleHomemade Potato Skins with bacon and green onions and a title
    simple Homemade Potato Skins with writingsimple Homemade Potato Skins with writing
    Homemade Potato Skins with crispy baconHomemade Potato Skins with crispy bacon
    plated Homemade Potato Skins and close up photo with a titleplated Homemade Potato Skins and close up photo with a title

    [ad_2]

    Holly Nilsson

    Source link

  • Easy Taco Salad

    Easy Taco Salad

    [ad_1]

    I can’t even count how many times I’ve made this taco salad recipe. It’s a go-to anytime I need a quick meal.

    Quick and easy, this taco salad has seasoned ground beef and cheese atop crisp lettuce and our favorite taco toppings.

    Easy Taco Salad with beef and cheese

    Taco Salad Ingredients

    The beauty of this Tex-Mex-inspired salad is that you can add what you love or use what you have on hand.

    Meat: I use lean ground beef (80/20), ground turkey, or ground chicken depending on what I’ve got on hand.

    Seasoning: Season the meat with either a packet or homemade taco seasoning. Making your own seasoning with spices like paprika, garlic powder, onion powder, and oregano is easy.

    Lettuce: Romaine or iceberg lettuce are crunchy and sturdy, so they hold up well to lots of toppings. A mix of greens, like mesclun, is a bit too tender.

    Toppings: Whatever you put on a taco (and more) is great on a taco salad! Our family favorites include shredded cheddar cheese, black olives, and a variety of veggies like leftover grilled corn, green onions, or cherry or Roma tomatoes.

    Try any of the following to add flavor, crunch, and color.

    • Crunchy: Tortilla chips, Doritos, tortilla strips, or corn chips.
    • Spicy/Zesty: Jalapenos, red onion, or hot sauce.
    • Fresh: Guacamole, a squeeze of fresh lime juice.
    beef, beans , cheese and vegetables to make Taco Salad with labels

    Taco Salad Dressing

    How to Make Taco Salad

    1. Brown and season the ground beef (recipe below). Stir in beans if using.
    2. Wash lettuce and spin dry. Top with beef mixture and your favorite toppings.
    3. Scoop into a large serving bowl or plates and top with tortilla chips, sour cream, and salsa.
    close up of Taco Salad in a bowl with cheese

    Serve this taco salad in a tortilla bowl to make it just like your favorite restaurant!

    1. Preheat the oven to 350°F.
    2. Spray a flour tortilla with cooking spray (or brush it with butter or olive oil) and season with salt & your fave seasonings (cumin or a bit of chili powder are good).
    3. Place the tortilla in an ovenproof bowl or a taco bowl maker and bake for 10-15 minutes or until lightly browned and crispy.

    More Main Dish Salad Recipes

    Did you make this easy Taco Salad? Be sure to leave a rating and a comment below!

    plated Taco Salad with ingredients around it

    4.98 from 105 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Taco Salad

    This easy taco salad is crispy, crunchy, and colorful. Make a DIY taco bar by putting out all the toppings and let everyone make their own!

    Prep Time 15 minutes

    Cook Time 15 minutes

    Total Time 30 minutes

    Skillet on white background

    buy hollys book

    Prevent your screen from going dark

    • In a medium skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat. 

    • Add the taco seasoning and ½ cup water. Simmer uncovered over medium heat for 5 minutes or until thickened. Stir in beans.

    • Place the lettuce in a large salad bowl or divide over individual serving bowls. Top with the seasoned meat mixture, tomatoes, cheese, avocado, and desired toppings.

    • Top with tortilla chips, salsa, and sour cream.

    While we use sour cream and salsa as dressing, Catalina or Thousand Island are also great with this salad.
    To make this meal fast, use pre-washed lettuce. Prepare topping ingredients while the beef is browning.
    Leftover taco meat can be stored in the fridge for up to 4 days in an airtight container and reheated in the microwave. 

    Calories: 360 | Carbohydrates: 20g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 328mg | Potassium: 608mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3585IU | Vitamin C: 6.9mg | Calcium: 178mg | Iron: 2.7mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Lunch, Salad
    Cuisine American, Mexican

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    bowl of Easy Taco Salad with a title
    Easy Taco Salad with crisp lettuce and writing
    Easy Taco Salad with beef and writing
    Easy Taco Salad in a bowl and close up photo with a title

    [ad_2]

    Holly Nilsson

    Source link

  • Cheddar Chive Corn Muffins – Simply Scratch

    Cheddar Chive Corn Muffins – Simply Scratch

    [ad_1]

    In these Cheddar Chive Corn Muffins, sweet corn, sharp cheddar cheese and freshly snipped chives collide in these moist corn muffins. Serve warm with a little smear of salted butter is the absolute best way to enjoy them. This recipe yields 12 muffins.

    Cheddar Chive Corn Muffins

    Every year fresh chives pop up in my raised herb garden.

    And every year I make these cheddar chive corn muffins.

    This recipe is super simple and yield incredibly delicious muffins. You’ll find these tender corn muffins studded with sweet corn, freshly snipped chives and lots of cheddar cheese. I could eat these as is and with a little salted butter or serve alongside just about anything.

    Cheddar Chive Corn Muffins ingredientsCheddar Chive Corn Muffins ingredients

    To Make These Cheddar Chive Corn Muffins You Will Need:

    • non-stick baking spray –  For greasing muffin pan.
    • unbleached all-purpose flour – The base of the corn muffins.
    • yellow corn meal – Adds flavor, color and texture to the muffins.
    • granulated sugar – Lends a touch of sweetness.
    • baking powder – Will create lightness in the batter, which makes it rise.
    • kosher salt – Enhances the flavors in this recipe.
    • baking soda – Reacts with the buttermilk to make these light and airy.
    • egg – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
    • low-fat buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy muffins.
    • unsalted butter (melted and cooled slightly) – Adds flavor and moisture to the corn muffins. 
    • sweet corn kernels (thawed if frozen) – Adds delicious corn flavor and texture.
    • chives (fresh) – Adds a pop color and mild fresh onion flavor.
    • sharp cheddar cheese (freshly grated) – Gives these muffins delicious cheddar flavor.

    grease a muffin tingrease a muffin tin

    Preheat your oven to 425°F or 220°C.

    Generously grease a standard muffin tin, this will ensure easy muffin removal.

    dry ingredients in a bowldry ingredients in a bowl

    In a large bowl measure and add 1/2 cup all-purpose flour, 1/2 yellow corn meal, 2 tablespoons sugar or honey, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/4 teaspoon baking soda.

    whisk dry ingredientswhisk dry ingredients

    Whisk until combined.

    make a well and pour in buttermilk, add egg and melted buttermake a well and pour in buttermilk, add egg and melted butter

    Next use your spoon or spatula to make a well in the center of the dry ingredients. Pour in 1 cup buttermilk, add the egg and 1 tablespoon melted (and cooled) butter.

    whisk until just combinedwhisk until just combined

    Stir until just combined.

    add cheddar, chives and sweet cornadd cheddar, chives and sweet corn

    Then add 1 cup shredded sharp cheddar cheese, 3/4 cup (thawed if frozen) sweet corn and 2 tablespoons snipped chives.

    gently stir to combinegently stir to combine

    Switch over to a rubber spatula and gently stir until combined. Try not to over mix.

    cheddar and chive corn muffin battercheddar and chive corn muffin batter

    Perfection.

    divide batter among muffin cupsdivide batter among muffin cups

    Divide the corn batter into your prepared pan. If I had to guess it would be a scant 1/4 cup per muffin.

    Place in a preheated 400° oven and bake for 10-15 minutes.

    baked corn muffinsbaked corn muffins

    Then let the cheddar chive corn muffins cool in the pan for a few minutes before removing. Place the muffins onto a cooling rack or serve immediately with salted butter!

    Cheddar Chive Corn MuffinsCheddar Chive Corn Muffins

    I wish you could smell this!

    Cheddar Chive Corn MuffinsCheddar Chive Corn Muffins

    Look at that CHEESE!

    Obviously I ate one right away, ad all I can say is yum! These were everything I hoped them to be. These must be served with lots and lots of butter!! Delicious!

    Cheddar Chive Corn MuffinsCheddar Chive Corn Muffins

    How to Store Cheddar Chive Corn Muffins:

    Cool completely before storing in an air-tight container. Refrigerate for up to 3 to 4 days or freeze for up to 3 months.

    Click Here For More Muffin Recipes!

    Cheddar Chive Corn MuffinsCheddar Chive Corn Muffins

    Enjoy! And if you give this Cheddar Chives Corn Muffinsrecipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cheddar Chive Corn MuffinsCheddar Chive Corn Muffins

    Yield: 12 muffins

    Cheddar Chive Corn Muffins

    In these Cheddar Chive Corn Muffins, sweet corn, sharp cheddar cheese and freshly snipped chives collide in these moist corn muffins. Serve warm with a little smear of salted butter is the absolute best way to enjoy them. This recipe yields 12 muffins.

    Prep Time: 10 minutes

    Cook Time: 16 minutes

    Total Time: 26 minutes

    • nonstick baking spray
    • 1/2 cup unbleached all-purpose flour
    • 1/2 yellow corn meal
    • 2 tablespoons sugar
    • 1 teaspoon baking powder
    • 1 teaspoon kosher salt
    • 1/4 teaspoon baking soda
    • 1 cup buttermilk
    • 1 large egg
    • 1 tablespoon butter, melted and cooled slightly
    • 1 cup grated sharp cheddar cheese
    • 3/4 cup sweet corn kernels, thawed if frozen
    • 2 tablespoon snipped chives
    • Preheat your oven to 425°F or 220°C.Spray a 12-cup muffin tin with nonstick spray and set aside.

    • In a medium bowl measure and add the flour, corn meal, sugar, baking powder, kosher salt and baking soda. Whisk to combine.

    • Make a well in the center of the dry ingredients. Add in the buttermilk, egg and melted (cooled) butter. Mix just until everything starts to come together. Then add the cheddar cheese, corn and snipped chives. Gently stir to incorporate.

    • Divide the batter evenly into the prepared muffin pan. Bake on the middle rack of your preheated oven for 15 to 18 minutes or until tops are lightly golden and a tester comes back clean after inserted.

    • Let cool in pan for a few minutes before carefully removing and transferring them to a wire rack to cool a little before serving.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1muffin, Calories: 95kcal, Carbohydrates: 9g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.04g, Cholesterol: 28mg, Sodium: 378mg, Potassium: 64mg, Fiber: 0.4g, Sugar: 3g, Vitamin A: 182IU, Vitamin C: 1mg, Calcium: 114mg, Iron: 0.4mg

    Author: Laurie McNamara

    Course: Breads & Baked Goods

    Cuisine: American

    This recipe was originally posted on May 13, 2011 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

    [ad_2]

    Laurie McNamara

    Source link

  • Pulled Pork Sliders

    Pulled Pork Sliders

    [ad_1]

    Pulled pork sliders are easy to make for a snack or dinner!

    Pork is cooked low and slow in a cola BBQ sauce, piled onto fluffy Hawaiian rolls, and served with a tangy slaw.

    plated Pulled Pork Sliders

    Why You’ll Love These Pulled Pork Sliders

    • They’re super easy to make with lots of flavor.
    • They use simple ingredients you likely have on hand, and I’ve included some shortcut options.
    • The pork is cooked low and slow, so it’s tender and flavorful.
    pork , salt , bbq sauce , Hawaiian rolls , coleslaw , cerery seeds , vinegar , sugar , garlic butter and mayonnaise to make Pulled Pork Sliderspork , salt , bbq sauce , Hawaiian rolls , coleslaw , cerery seeds , vinegar , sugar , garlic butter and mayonnaise to make Pulled Pork Sliders

    Ingredients for Pulled Pork Sliders

    • Pork – Look for pork shoulder or pork butt with lots of marbling for the best flavor. Bone-in cuts are also great choices. Ready-made pulled pork is perfect if time is short!
    • Sauce – Use any dark cola (root beer or Coke) and your favorite BBQ sauce – any variety works.
    • Rolls – Soft Hawaiian rolls are slightly sweet, so they’re perfect for these BBQ pork sliders. You can also use brioche, dinner rolls, or slider buns.
    • Coleslaw – Homemade coleslaw is easy to make with a bag of slaw mix. You can substitute

    Variations

    • Add 1 to 2 tablespoons to the sauce before adding to the crock pot.
    • Switch out the optional cheddar cheese for slices of Swiss or provolone.
    • Add sliced dill pickles to the sandwiches.
    adding pork to crockpot to make Pulled Pork Slidersadding pork to crockpot to make Pulled Pork Sliders
    cooked pork to make Pulled Pork Sliderscooked pork to make Pulled Pork Sliders
    shredding pork to make Pulled Pork Slidersshredding pork to make Pulled Pork Sliders
    adding bbq sauce to Pulled Pork Slidersadding bbq sauce to Pulled Pork Sliders

    How to Make Pulled Pork Sliders

    Let the slow cooker do all the work, just prep, set, and forget!

    1. Season the pork (recipe below) and place in a slow cooker with cola. Cook until fork tender.
    2. Shred the pork with two forks and mix in BBQ sauce and some of the cooking juices.
    3. Toast the rolls and add pulled pork and coleslaw.
      Pulled Pork Sliders before slicingPulled Pork Sliders before slicing

      Tips for Juicy Pulled Pork

      • Use a well-marbled pork shoulder (skip the pork tenderloin; it’s too lean for this recipe).
      • For the best, juiciest pulled pork, avoid opening the lid during cooking.
      • Remove the pork from the juices before shredding. Some cuts of pork can produce more liquid than you need.

      So Many Sliders!

      Did you enjoy these Pulled Pork Sliders? Be sure to leave a rating and a comment below!

      easy Pulled Pork Sliders on a plattereasy Pulled Pork Sliders on a platter

      5 from 1 vote↑ Click stars to rate now!
      Or to leave a comment, click here!

      Pulled Pork Sliders

      Easy to make and easy to assemble, these pull-apart sliders are perfect for a crowd!

      Prep Time 20 minutes

      Cook Time 4 hours 30 minutes

      Total Time 4 hours 50 minutes

      Prevent your screen from going dark

      To Make the Pork

      • For pre-made pulled pork, heat according to package directions.

      • For homemade pulled pork, rub the pork with salt, onion powder, garlic powder, and pepper.

      • Add the cola to the bottom of a 4qt slow cooker and place the pork in the slow cooker.

      • Cook on high 4-5 hours or on low 7-8 hours or until fork tender.

      • Transfer the the pork to a large bowl and transfer the juices to a separate bowl.

      • Shred the pork using two forks and discard any large pieces of fat. Add the pork back to the slow cooker and add ½ cup barbecue sauce. Slowly drizzle the reserved juices from the slow cooker into the pork as needed for moisture. Mix well.

      • Cover and cook on high for an additional 30-60 minutes (optional).

      To Prepare the Coleslaw

      • Combine mayonnaise, cider vinegar, celery seeds, sugar and salt in a medium bowl.

      • Add coleslaw mix and toss well to combine. Refrigerate until serving.

      To Assemble the Sliders

      • Using a serrated knife, cut the rolls in half (horizontally) without separating the rolls.

      • Spread the garlic butter onto the bottom of the rolls and if using cheese, add the cheese to the top of the rolls. Broil until lightly browned.

      • Divide the slaw over the bottom of the rolls, top with pulled pork, and drizzle with additional BBQ sauce if desired. Add the top of the rolls and serve.

      While this recipe makes 12 sliders, you will likely have enough pork to make up to 24 sliders. Leftover pulled pork can be refrigerated for up to 4 days or frozen for up to 4 months.
      Leftover pulled pork should be stored separately from the buns and coleslaw.
      Leftovers are great on mac and cheese, as sliders, or on nachos.
       

      Calories: 300 | Carbohydrates: 33g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 926mg | Potassium: 86mg | Fiber: 1g | Sugar: 18g | Vitamin A: 299IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg

      Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

      Course Appetizer, Lunch, Pork, Sandwich, Slow Cooker, Snack
      Cuisine American

      © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

      close up of Pulled Pork Sliders with writingclose up of Pulled Pork Sliders with writing
      sweet and tangy Pulled Pork Sliders with writingsweet and tangy Pulled Pork Sliders with writing
      easy Pulled Pork Sliders on a plate with a titleeasy Pulled Pork Sliders on a plate with a title
      delicious Pulled Pork Sliders on a sheet pan before cutting and plated with a titledelicious Pulled Pork Sliders on a sheet pan before cutting and plated with a title

    [ad_2]

    Holly Nilsson

    Source link

  • Bacon Ranch Pasta Salad

    Bacon Ranch Pasta Salad

    [ad_1]

    Bacon ranch pasta salad is a hearty mealtime salad.

    This pasta salad is filled with bacon, cheese, and chicken in an easy, creamy homemade dressing.

    This pasta salad is perfect for picnics, potlucks, and hot summer evenings.

    Bacon Ranch Pasta Salad with tomatoes and avocado

    A Main Dish Pasta Salad

    • This super easy salad is so hearty we enjoy it as a lunch or main dish.
    • It also makes a perfect side dish for barbecues and beyond!
    • It keeps up to 4 days in the fridge, perfect for quick weeknight meals.
    • Use leftover chicken and your favorite veggies to create your own version.
    • The quick homemade ranch dressing is my favorite part of this recipe but you can sub it for bottled dressing if you’d like.
    ingredients to make Bacon Ranch Pasta Salad with labelsingredients to make Bacon Ranch Pasta Salad with labels

    Ingredients for Bacon Ranch Pasta Salad

    • Pasta – This salad is perfect for medium-sized pasta with ridges or holes such as rigatoni, bowties, or rotini pasta.
    • Chicken – Rotisserie or leftover chicken are both great in this recipe. Salmon is a great alternative.
    • Bacon – Crispy bacon adds a salty, smoky flavor. Short on time? Use a package of pre-cooked bacon bits and microwave them for about 30 seconds to crisp.
    • Cheese – Cubed (or shredded) cheddar cheese adds flavor.
    • Other – Tomatoes add a pop of fresh flavor, while avocado adds richness. If you plan for leftovers, add the avocado to each serving.
    adding ingredients together for Bacon Ranch Pasta Salad dressingadding ingredients together for Bacon Ranch Pasta Salad dressing

    An Easy Homemade Dressing

    The dressing is a version of my favorite homemade ranch salad dressing, and it’s delicious! It’s quick combination of mayo and sour cream with herbs and seasonings.

    Greek yogurt can be used instead of sour cream for a tangier flavor and to lighten the recipe a little bit.

    Option: You can also use store-bought ranch mixed with a bit of sour cream in place of homemade dressing.

    Variations

    Try adding any of the following to this salad:

    • chopped celery, bell pepper, or red onions
    • sliced black olives
    • green peas
    ingredients to make Bacon Ranch Pasta Salad and dressing in bowls before mixingingredients to make Bacon Ranch Pasta Salad and dressing in bowls before mixing

    How to Make Bacon Ranch Pasta Salad

    1. Prep the dressing and set aside (recipe below).
    2. Boil the pasta according to package directions.
    3. Toss all ingredients in a bowl and add dressing to taste. Chill for a bit to let the flavors blend.

    Garnish with green onions and bacon or avocado slices.

    Recipe Tips

    • Cook the pasta al dente in salted water. Rinsing under cold water helps stop the cooking so the pasta doesn’t get mushy.
    • The pasta will soak up the dressing as it sits, so dress generously.
    • The homemade dressing in this recipe is so good, sub the herbs/seasonings with ranch seasoning or a packet of ranch mix if it’s what you have.
    adding sauce to Bacon Ranch Pasta Saladadding sauce to Bacon Ranch Pasta Salad

    Leftovers

    Leftover bacon ranch pasta salad will last up to 4 days in the refrigerator. Stir before serving.

    More Pasta Salad Recipes

    Did you love this Bacon Ranch Pasta Salad? Be sure to leave a rating and a comment below! 

    close up of plated Bacon Ranch Pasta Saladclose up of plated Bacon Ranch Pasta Salad

    5 from 47 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Bacon Ranch Pasta Salad

    A delicious combination of pasta, chicken, bacon, cheddar, avocado and homemade ranch dressing!

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

    Prevent your screen from going dark

    • In a small bowl, combine mayonnaise, sour cream, milk, chives, dill, parsley, onion powder, and garlic powder.

    • In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to cool. If desired, whisk 1 tablespoon bacon grease into the dressing.

    • Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain well and rinse under cold water.

    • Set aside 1 tablespoon of green onions and half of the bacon for garnish.

    • In a large bowl, combine drained pasta, half of the bacon, chicken, tomatoes, green onions, and cheese. Add dressing to taste (you may not use all of the dressing) and toss well to combine. Refrigerate 1 hour before serving.

    • Garnish with sliced avocado if using and remaining bacon and green onion.

    • Use rotisserie chicken or leftover chicken.
    • For a quick dressing, replace the seasonings and herbs with a packet of ranch dressing mix. The dressing can also be replaced with store-bought ranch dressing.
    • Leftover pasta salad can be kept in the fridge in a covered container for up to 4 days. Stir before re-serving. 

    Serving: 1g | Calories: 413 | Carbohydrates: 32g | Protein: 15g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 344mg | Potassium: 361mg | Fiber: 3g | Sugar: 3g | Vitamin A: 512IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Pasta, Salad, Side Dish
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Bacon Ranch Pasta Salad with a titleBacon Ranch Pasta Salad with a title
    close up of Bacon Ranch Pasta Salad with writingclose up of Bacon Ranch Pasta Salad with writing
    Bacon Ranch Pasta Salad with tomatoes on a plate with a titleBacon Ranch Pasta Salad with tomatoes on a plate with a title
    Bacon Ranch Pasta Salad in a bowl and close up with a titleBacon Ranch Pasta Salad in a bowl and close up with a title

    [ad_2]

    Holly Nilsson

    Source link

  • Easy Frittata Recipe

    Easy Frittata Recipe

    [ad_1]

    This oven frittata recipe is easy to make with fresh ingredients!

    Eggs, bacon, a handful of veggies, and plenty of cheese make a hearty breakfast, lunch, or dinner!

    showing How to Make a Frittata by taking a slice out of the pan

    What is a Frittata?

    A frittata is an egg dish that can be filled with any combination of meat, veggies, or cheese. It’s generally added to a hot skillet or cast iron pan on the stovetop and finished in the oven.

    • With minimal prep and cleanup, this dish is easy to make and uses just one skillet.
    • It’s budget-friendly! Clean out the fridge and use leftovers from potatoes or pasta to meat and veggies.
    • This frittata recipe reheats well, so make it on the weekend and reheat it for breakfast throughout the week.
    • Serve cold for a light lunch or warm alongside a salad and drinks for a delicious meal.

    Both are made with the same basic ingredients. The difference between a frittata and a quiche is that a quiche usually has a crust and a higher ratio of dairy to eggs.

    eggs , bacon , cheese , cream , parsley , green onions , hash browns , peppers an seasonings with labels to show How to Make a Frittataeggs , bacon , cheese , cream , parsley , green onions , hash browns , peppers an seasonings with labels to show How to Make a Frittata

    Frittata Ingredients

    Frittatas are a great way to use up leftovers including potatoes or pasta.

    • Eggs – I use fresh large eggs in this recipe. You can replace eggs with an egg substitute as well.
    • Dairy – Mix it with full-fat dairy. You can replace the cream with sour cream or plain Greek yogurt.
    • Meat – Besides eggs, other proteins like diced ham, bacon bits, Italian sausage, and salmon can be used in a frittata. For a lighter dish, use fewer yolks and more whites.
    • Potatoes – I use frozen hashbrowns to keep it easy, but any variety of cooked potatoes or pasta can be used.
    • Add-Ins – Any veggie goes! Try chopped spinach, cherry tomatoes, broccoli, or red bell pepper.
    • Cheese – Cheddar cheese is my favorite but any cheese goes. Try feta cheese, brie, or pepper jack.
    cooking ingredients to show How to Make a Frittatacooking ingredients to show How to Make a Frittata
    pouring eggs with other ingredients to show How to Make a Frittatapouring eggs with other ingredients to show How to Make a Frittata

    How to Make a Frittata

    1. Soften the veggies in an oven-safe pan until tender.
    2. Whisk eggs, cream, and seasonings in a bowl.
    3. Add the bacon and green onion to the pan and pour the egg custard mixture overtop.
    4. Top with cheese and bake (per recipe below) until the frittata is set. Broil a minute or two for a nice golden top.
    taking a slice of frittata out of the pan to show How to Make a Frittatataking a slice of frittata out of the pan to show How to Make a Frittata

    Holly’s Top Tips

    • Set eggs out about 20 minutes before whisking them – this helps them loosen up faster and incorporate more air, making for a fluffier frittata.
    • Be sure the vegetables are cooked so they don’t release water into the frittata.
    • Garnish the frittata with arugula or fresh herbs for serving.
    • Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave.

    Did you love this Easy Frittata Recipe? Be sure to leave a rating and a comment below!

    showing How to Make a Frittata by taking a slice out of the panshowing How to Make a Frittata by taking a slice out of the pan

    5 from 59 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Frittata Recipe

    This easy frittata recipe makes a tasty and balanced breakfast, brunch, or lunch with eggs, veggies, cheese, & bacon all in one skillet.

    Prep Time 15 minutes

    Cook Time 25 minutes

    Cool Time 5 minutes

    Total Time 45 minutes

    Skillet on white backgroundSkillet on white background

    • Preheat the oven to 400°F.

    • In an 8-inch skillet or cast iron skillet, heat olive oil over medium heat. Add vegetables and cook until tender-crisp, about 3-4 minutes.

    • Stir in potatoes/hashbrowns and cook an additional 5 minutes. Sprinkle bacon and green onion over top.

    • Meanwhile, in a medium bowl, whisk eggs, cream, dry mustard, salt, and pepper. Pour the egg mixture over the ingredients in the skillet and sprinkle with cheese and fresh herbs.

    • Transfer the skillet to the oven and bake 14-16 minutes or until eggs are set. Broil on high for 1-2 minutes.

    • Remove from the oven and cool 5 minutes before cutting. Serve warm.

    • Ensure vegetables and meats are pre-cooked.
    • If you have raw potatoes, finely dice them and pan fry over medium heat for 12-14 minutes or until tender before adding veggies.
    • Heavy cream, whole milk, or Greek yogurt can substituted for half and half.  
    • Do not overcook. Check the pan at regular intervals. Remove from oven when it is just set, as it will continue to cook as it rests.
    • If the top is still not set enough for your liking, pop it under the broiler for a couple of minutes, but be sure not to overcook.
    • Leftover frittata reheats well and makes great sandwiches on toast!

    Calories: 347 | Carbohydrates: 19g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 249mg | Sodium: 573mg | Potassium: 457mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2155IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast, Lunch, Main Course
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Easy Frittata Recipe with broccoli and a titleEasy Frittata Recipe with broccoli and a title

    Easy Frittata Recipe with broccoli and a title
    Easy Frittata Recipe with broccoli and a title
    Easy Frittata Recipe with bacon and writingEasy Frittata Recipe with bacon and writing
    hearty Easy Frittata Recipe in the panhearty Easy Frittata Recipe in the pan
    Easy Frittata Recipe in the pan and close up of a slice with a titleEasy Frittata Recipe in the pan and close up of a slice with a title

    [ad_2]

    Holly Nilsson

    Source link