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.

Monterey Chicken Spaghetti Bake

Ingredients

  • 3 cups cooked chicken, shredded or cubed
  • 1 pound angel hair pasta
  • 2 cans (10.5 ounces) cream of chicken with herbs soup
  • 1 can (15 ounces) fire roasted diced tomatoes, undrained
  • 1 can (4 ounces) diced green chilies, undrained
  • 1 cup sour cream
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded Cheddar Jack cheese
  • 1 cup green onions, chopped
  • 1 tablespoon Adobo seasoning
  • 1 teaspoon black pepper

Instructions

  1. Preheat oven to 350° and grease a 9-by-13-inch backing dish.
  2. Cook angel hair pasta according to package directions, reserve 1/2 cup pasta water and drain.
  3. In a large bowl, combine the soup, diced tomatoes, green chilies, sour cream and reserved pasta water, stirring until well combined.
  4. Pour the soup mixture over the cooked pasta, add in the onions, Monterey Jack cheese snd seasonings and stir well.
  5. Transfer the spaghetti mixture to the prepared baking dish
  6. Sprinkle the Cheddar Jack cheese over the top of the spaghetti.
  7. Bake the spaghetti for 35-40 minutes until cheese is melted and bubbly and starting to brown.
  8. Serve hot with a side salad for a complete meal.

The original recipe for this cheesy, creamy chicken casserole can be found on Facebook.

Cheeseburger Orzo Skillet

Ingredients

  • 2 tablespoons olive oil
  • 1-1/2 pounds ground pork, turkey or beef
  • 2 tablespoons hamburger seasoning (more if you desire)
  • 1 package (16 ounces) orzo pasta
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable or chicken broth
  • 1 can (15 ounces) fire-roasted diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon mustard
  • Salt and pepper, to taste
  • Sliced baby dill pickles, for garnish

Instructions

  1. In a large skillet, heat olive oil over medium heat.
  2. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.
  3. Add the ground meat to the skillet and sprinkle it with hamburger seasoning,
  4. Cook the meat until browned, about 5-7 minutes, breaking it apart as it cooks; drain any excess fat.
  5. Stir in the orzo pasta, broth, diced tomatoes, Worcestershire sauce, mustard, salt and pepper.
  6. Bring the mixture to a boil, then reduce the heat to low.
  7. Cover and simmer for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
  8. Once the orzo is cooked, remove the skillet from heat and stir in the shredded cheddar cheese until melted and creamy.
  9. Serve hot, garnished with sliced baby dill pickles.

I found the original recipe for this tasty cheeseburger pasta dish on Facebook.

Cheesy Pickle Bread

Ingredients

  • 1 large sheet puff pastry, thawed 
  • 1/4 cup sour cream 
  • 4 ounces cream cheese, softened
  • 2 tablespoons grated parmesan cheese
  • 1 packet (1 ounce) ranch seasoning 
  • 1/2 teaspoon dried dill 
  • 1-1/2 cups shredded Italian blend cheese 
  • 1 jar Sandwich Stuffer dill pickles

Instructions

  1. Preheat the oven to 425° and line a metal baking sheet with parchment paper.
  2. Line a plate with paper towel and place pickles on top in an even layer; pat excess juice off the top.
  3. Place the sheet of puff pastry on the prepared baking sheet and score a 1 inch border around the edge with a sharp knife, then poke center with a fork all over to prevent bubbles.
  4. In a small bowl, mix together sour cream, cream cheese, parmesan, ranch seasoning and dill.
  5. Spread the ranch mixture over the puff pastry within the border.
  6. Sprinkle the shredded cheese evenly on top of the ranch mixture.
  7. Arrange the pickles into a single layer.
  8. Bake the bread in the preheated oven for 23-26 minutes or until golden.
  9. Remove from oven and allow to cool slightly before slicing.

The original recipe for this dill-icious cheesy bread can be found here.

Pork Chop Potato Casserole

Ingredients

  • 1 tablespoon vegetable oil
  • 8 boneless pork chops
  • 2 teaspoons Dan-Os Seasoning
  • 1 can (10.75 ounces) condensed cream of celery soup
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 package (28 ounces) frozen O’Brien potatoes with peppers and onions, thawed
  • 2 cups shredded Cheddar cheese, divided
  • 1 container (6 ounces) French-fried onions, divided

Instructions

  1. Preheat oven to 375° and grease a 9-by-13-inch baking dish.
  2. Season the pork chops to your liking (I used Dan-Os and some black pepper).
  3. Heat the oil in a large skillet.
  4. In batches, brown the pork chops in oil, cooking until they get a good sear on each side. Remove pork chops to a plate lined with paper towels to drain.
  5. In a large bowl, combine the celery soup, milk, sour cream, salt and pepper, mixing until well combined.
  6. Fold in the potatoes, 3/4 cup shredded cheese, and about 1/2 of the French-fried onions.
  7. Spread the potato mixture into the prepared baking dish.
  8. Arrange the pork chops on top of the potato mixture.
  9. Cover the baking dish with aluminum foil and place in the oven.
  10. Bake for about 40 minutes.
  11. Uncover the baking dish, and sprinkle the pork chops with the remaining cheese and French-fried onions.
  12. Place the uncovered pan back in the oven for 5 minutes to melt the cheese.
  13. Serve hot along with a salad or steamed veggies for a complete meal.

The original recipe for this perfect pork chop dinner can be found here.

Autumn Sausage & Veggie Pasta

Ingredients

  • 1 pound precooked sausage, sliced
  • 16 ounces pasta (I used rigatoni)
  • 2 tablespoons olive oil, divided
  • 1 cup Brussels sprouts, halved
  • 1 cup butternut squash, cubed
  • 1/2 cup (1 stick) butter, melted
  • 2 tablespoons minced garlic
  • Salt and black pepper, to taste

Instructions

  1. Preheat oven to 400° and place parchment paper on a 11-by-17-inch baking pan.
  2. In a large bowl, toss the Brussels sprouts and butternut squash in 1 tablespoon oil; add a little salt and pepper if desired.
  3. Spread the Brussels sprouts and butternut squash into a single layer in the prepared pan.
  4. Bake the veggies at 400° for about 25 minutes.
  5. Meanwhile, cook the pasta according to package instructions; drain.
  6. In a large skillet, heat the remaining 1 tablespoon of oil.
  7. Add in the sliced sausage and cook until browned.
  8. Toss the pasta, roasted vegetables, sausage, and garlic butter sauce together; season with salt and pepper.
  9. Serve hot with a side salad for a complete meal.

The original recipe for this amazing autumn meal can be found here.

Pickle Dip Pinwheels

Ingredients

  • 8 ounces cream cheese, softened
  • 1 cup pickles, finely diced
  • 1/2 cup Ranch dressing
  • 8 ounces diced ham
  • 1/2 cup fresh dill, chopped
  • Flour tortillas

Instructions

  1. In medium sized bowl, beat the cream cheese until smooth.
  2. Stir in the Ranch dressing and dill until well combined.
  3. Fold in the diced ham and pickles.
  4. Spread about 1/2 cup of the mixture evenly in the middle of each tortilla leaving out to about 1/2 inch from the edge.
  5. Roll the tortillas as tightly as possible and place them on a large plate.
  6. Cover and refrigerate the filled tortillas for about one hour.
  7. Remove from refrigerator and slice the filled tortillas into about 1-inch sections.

Note: If not using all the dip, simply store in the refrigerator in an airtight container until ready to use.

The original recipe for these amazing appetizers can be found here.

Buffalo Ranch Sausage Pasta

Ingredients

  • 16 ounces pasta (I used cavatappi)
  • 2 pounds smoked sausage, sliced
  • 2 tablespoons olive oil
  • 1/2 cup milk
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded Colby Jack cheese
  • 1/2 cup shredded Italian blend cheese
  • 1 teaspoon Adobo seasoning
  • Salt and pepper, to taste

Instructions

  1. Prepare the pasta according to package directions (until al dente); drain and set aside.
  2. Heat olive oil in a large pot over medium heat.
  3. Add in the sausage and season with Adobo, salt and pepper; cook until browned.
  4. Stir in the milk, buffalo wing sauce and ranch dressing and bring to a simmer.
  5. Stir in the cooked pasta and mix until well coated.
  6. Add in the cheeses, stirring until melted.
  7. Serve warm, alongside a salad or steamed veggies.

The original recipe for this slightly spicy dish can be found here.