Bacon, Onion & Pepper Quiche

Ingredients

  • 6 slices thick-cut bacon
  • 1/2 small white onion, sliced into 1-inch pieces
  • 1 bell pepper, sliced into 1-inch pieces
  • 1 deep dish (9 inches) frozen pie crust
  • 3/4 cup shredded white cheddar cheese, divided
  • 5 large eggs 
  • 1-1/4 cups heavy cream 
  • 1 teaspoon dried parsley 
  • 1 teaspoon Adobo seasoning 
  • 1/2 teaspoon ground black pepper

Instructions

  1. Cook the bacon in a large skillet until it reaches desired doneness; remove from the skillet to cool (reserving bacon grease), then chop or crumble into bite-sized pieces.
  2. Add the onions and peppers to the pan with the reserved bacon grease, and sauté over medium heat until tender; set aside to cool.
  3. Preheat oven to 375 degrees. 
  4. Prepare the pie crust by pricking the bottom and sides with a fork, then sprinkling about 1/4 cup of the shredded cheese evenly in the bottom.
  5. Bake the crust for about 10 minutes, then remove from oven and allow to cool slightly.
  6. Meanwhile, in a medium bowl or large glass measuring cup, whisk together the eggs, heavy cream and seasonings.
  7. To the egg mixture, add the bacon, onions, peppers and the rest of the shredded cheese, stirring until combined.
  8. Pour the mixture into the par-baked pie crust.
  9. Bake the quiche in the preheated oven until the center is set and the top is lightly browned, about 45 minutes (cover the crust edges with foil for the last 5-10 minutes or so if getting too done). 
  10. Allow to stand for 10-15 minutes before slicing and serving.

Classic Butter Noodles

Ingredients

  • 1 cup (2 sticks) salted butter
  • 1 tablespoon dry minced onion
  • 1/2 tablespoon of dried dill
  • 1/2 teaspoon of ground nutmeg
  • 2 teaspoons of garlic salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of white pepper
  • 1/4 cup of heavy cream 
  • 1 box (16 ounces) pasta (I used farfalle)

Instructions

  1. In a large skillet, melt the butter.
  2. Stir in the onion, dill, black and white pepper, garlic salt and dried nutmeg and let this sit for 15 minutes on the lowest heat setting so the herbs and spices bloom. 
  3. Boil your pasta according to the package directions until it is al dente; drain.
  4. Add the heavy cream to the butter mixture and whisk until combined.
  5. Add your hot noodles to the butter mixture, tossing to coat.
  6. Serve immediately with your favorite protein and a salad for a complete meal.

The original recipe for these delicious noods can be found here.

Chicken Bacon Ranch “Enchiladas”

Ingredients

  • 6 slices bacon, cooked and crumbled
  • 1 pound chicken breasts, cooked and shredded or cubed
  • 1 packet (1 ounce) ranch seasoning
  • 2 cups salsa verde
  • 1/2 cup prepared ranch dressing
  • 2 cups shredded Mexican cheese blend
  • 10 8-inch flour tortillas
  • Green onions, chopped, for serving

Instructions

  1. Preheat oven to 350° and grease a 9-by-13-inch baking dish.
  2. Cook the bacon, reserving the grease, and remove the bacon to a paper-towel lined plate.
  3. Add the chicken to the reserved bacon grease, sprinkle with ranch seasoning, and cook until heated through.
  4. In a small bowl, combine the salsa verde and Ranch dressing.
  5. Spread about 1/3 of the salsa and Ranch mixture in the bottom of the prepared baking pan.
  6. Warm the tortillas and lay them flat on a work surface.
  7. Evenly divide the chicken among the tortillas.
  8. Spoon about 1/3 of the remaining salsa and Ranch mixture evenly over the chicken.
  9. Sprinkle half of the cheese evenly over the chicken and sauce.
  10. Roll up the tortillas and place them, seam side down, into the prepared baking pan.
  11. Spoon the remaining salsa and Ranch mixture over top of the rolled tortillas.
  12. Sprinkle remaining cheese over top.
  13. Bake in the preheated oven for about 30 minutes or until the cheese on top is melted and bubbly.

French Onion Orzo Casserole 

Ingredients

  • 1 large onion, thinly sliced 
  • 1/4 cup unsalted butter
  • 1 tablespoon olive oil 
  • 1 pound ground meat (turkey, beef, pork)
  • 1 package (1 ounce) onion soup mix
  • 2 cups uncooked orzo pasta
  • 4 cups vegetable broth
  • 1 cup sour cream
  • 2 cups shredded Italian cheese blend
  • 1 cup crispy fried onions

Instructions

  1. Preheat oven to 350° and grease a 9×13-inch baking dish.
  2. In a large skillet, melt butter over medium heat.
  3. Add in onions and sauté until carmelized; remove to a bowl and cover to stay warm.
  4. Pour oil into the same skillet.
  5. Add ground meat and, over medium-high heat, cook until no longer pink. 
  6. Stir in the onion soup mix, cooking for a few minutes.
  7. Add orzo pasta and broth, and simmer until pasta is al dente.
  8. Spread the orzo and meat mixture evenly in the baking dish.
  9. Top with the cooked onions.
  10. Spread sour cream over top of the onions.
  11. Sprinkle with shredded cheese, then top with crispy fried onions.
  12. Bake, uncovered, for 20-25 minutes, until cheese is melted and bubbly.
  13. Let rest 5 minutes before serving.

The original recipe for this incredible casserole can be found here.

Slow Cooker BBQ Pineapple Meatballs

Ingredients

  • 2 bags (20 ounces each) frozen meatballs 
  • 1 whole pineapple, peeled, cored and cut into chunks 
  • 1 can (6 ounces) pineapple juice
  • 2-1/2 cups (or one small bottle) preferred barbecue sauce
  • 3/4 cup brown sugar
  • 1 teaspoon Adobo seasoning
  • Cooked rice or mashed potatoes

Instructions

  1. Combine frozen meatballs, pineapple chunks and juice, barbecue sauce, brown sugar and Adobo seasoning in a slow cooker.
  2. Mix all ingredients together until the meatballs are well covered with sauce.
  3. Put the lid on the slow cooker.
  4. Cook on low for 4 to 6 hours, or high for 2 to 3 hours.
  5. Stir well before serving over rice or mashed potatoes.

The original recipe for these tangy and sweet meatballs can be found here.

Cake Mix Coffee Cake

Ingredients

  • 1 box (13.23 ounces) yellow cake mix, divided
  • 1/4 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup finely chopped pecans
  • 3 large eggs, at room temperature
  • 1-1/2 cups sour cream

Instructions

  1. Preheat oven to 350° and grease a 9-inch square baking pan.
  2. To make the filling, place 2/3 cup of cake mix in a medium bowl.
  3. Add the melted butter, brown sugar, cinnamon and chopped pecans, mixing with a spoon or spatula to thoroughly combine.
  4. In another bowl, combine the remaining cake mix, eggs and sour cream until completely combined.
  5. Pour half of the wet batter into the prepared pan, then sprinkle evenly with half of the filling.
  6. Pour the remaining batter over top and smooth it into an even layer.
  7. Sprinkle the remaining filling mixture over the top of the batter.
  8. Bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool for at least 15 minutes before serving.

The original recipe for this easy moist and delicious coffee cake can be found here.

Hot Chicken Salad Casserole

Ingredients

  • 3 cups cooked chicken, shredded or cubed
  • 6 slices bacon, cooked and crumbled
  • 1 tablespoon butter
  • 1/2 cup celery, finely diced
  • 1/2 cup red onion, finely diced
  • 1 cup shredded cheddar cheese
  • 1-1/4 cups mayonnaise
  • 1 tablespoon dry ranch mix
  • 1/2 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Adobo seasoning 
  • Salt and black pepper, to taste
  • 1cup plain wavy potato chips, slightly crushed

Instructions

  1. Preheat oven to 350º and lightly grease a square baking dish.
  2. In a large bowl, whisk together mayonnaise, ranch mix, lemon juice, Worcestershire sauce and onion powder, and season with salt and pepper.
  3. Add in the chicken, cheese, celery and bacon and stir until well combined and everything is evenly coated.
  4. Transfer the mixture to the prepared baking dish.
  5. Top with crushed potato chips, then place in oven.
  6. Bake for 25-30 minutes, or until mixture is hot and bubbly and cheese is melted.
  7. Remove from oven and serve hot alongside a salad.

The original recipe for this surprisingly scrumptious dish can be found here.

Buffalo Chicken Pinwheels

Ingredients

  • 2 cups cooked chicken breasts, finely chopped or shredded
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup Frank’s Red Hot
  • 1/4 cup Ranch dressing
  • 1 cup shredded Monterey Jack cheese
  • 2 packages (8 ounces each) Crescent Roll Sheets

Instructions

  1. Preheat oven to 375° and line a cookie sheet with parchment paper.
  2. In a large bowl, combine the cream cheese, Frank’s Red Hot and Ranch dressing, mixing until smooth.
  3. Fold in the chicken and shredded cheese until incorporated.
  4. Unroll each crescent sheet onto a cutting board.
  5. Spread half the chicken mixture on each sheet, leaving a 1/2-inch border on the long sides.
  6. Beginning with one of the long sides, roll up each crescent sheet, jelly-roll style, toward the opposite long border and pinch the edges closed.
  7. Using a serrated knife, cut each roll into 10-12 slices (about 1-inch thick), and place them on the prepared baking sheets, making sure they’re spaced at least an inch apart.
  8. In batches, bake the pinwheels in the preheated oven until the dough is golden brown, about 20 minutes.
  9. Remove to a wire rack to cool slightly.
  10. Serve hot or at room temperature with a side of ranch or blue cheese dressing.

The recipe that inspired for this wonderfully easy appetizer can be found here.

Italian Sausage Parmesan Soup

Ingredients

  • 3 tablespoons olive oil
  • 2 pounds sweet Italian sausage, casings removed
  • 1 white onion, diced
  • 3 tablespoons minced garlic
  • 1/2 teaspoon red pepper flakes
  • 8 cups chicken broth
  • 2 cans (15 ounces each) crushed tomatoes
  • 16 ounces ditalini pasta
  • 2 tablespoons Italian seasoning
  • 1 cup grated Parmesan cheese
  • 8 ounces cream cheese, softened and cubed
  • 2 cups heavy cream
  • Salt and black pepper, to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven.
  2. Add in the sausage and onion and cook over medium-high heat, breaking up the sausage as it cooks, about 10 minutes.
  3. Add the garlic and red pepper flakes and cook for 1 minute more.
  4. Stir in the broth, tomatoes, pasta, and Italian seasoning and bring to a boil.
  5. Reduce hear to a simmer and cook until pasta is al dente, about 8 minutes.
  6. Stir in the parmesan, cream cheese and heavy cream, cooking until melted and combined.
  7. Season to taste with salt and pepper before serving.

The original recipe for this truly tasty soup can be found here.

Mini Strawberry Cheesecakes

Ingredients

  • 15 vanilla wafer cookies
  •  2 blocks (8 ounces each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 can (21 ounces) strawberry pie filling

Instructions

  1. Preheat oven to 350° and place 15 silicone muffin cups on a large baking sheet.
  2. Place a single vanilla wafer in the bottom of each muffin cup.
  3. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
  4. Gradually add the sugar and continue beating for one minute.
  5. Add the eggs, one at a time, making sure to beat well after each addition.
  6. Stir in the vanilla extract.
  7. Using a tablespoon or small ice cream scoop, spoon cream cheese mixture into prepared muffin cups, filling them until about 3/4 full.
  8. Bake the mini cheesecakes in the preheated oven until set, about 20-22 minutes.
  9. Remove the cheesecakes from the oven and allow them to cool to room temperature in the cups.
  10. Place the cheesecakes in the refrigerator to cool completely for at least 2 hours.
  11. When ready to serve, remove the cheesecakes from the muffin cups and spoon pie filling on top of each one.

The original recipe for these perfectly portioned desserts can be found here.