Guide Recipe

Discover delicious recipes for breakfast, lunch, dinner, dessert, and many more.

Million Dollar Spaghetti



Spaghetti, spaghetti sauce, beef and cream cheese mixture meal … that tastes like a million bucks. 

Cook Time: 1 hour, 5 minutes

Ingredients:
  • 1 (16 ounce) package spaghetti noodles
  • 1 pound ground beef
  • 1 (16 ounce) jar spaghetti sauce
  • 1/2 cup butter, sliced - divided
  • 1 cup cottage cheese
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup sour cream
  • 1 (8 ounce) package shredded Cheddar cheese

Instructions:
Please visit >> sugarapron.com for full instructions.


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VEGAN CAULIFLOWER TACOS



These vegan cauliflower tacos with vegan yogurt garlic sauce are the perfect comfort food! They’re super crispy, easy to make, and sooo delicious!!

Cook Time : 0 minutes

INGREDIENTS:
For the cauliflower wings:
  • 1 small head of cauliflower
  • 3/4 cup all-purpose flour
  • 3/4 cup unsweetened almond or soy milk
  • 1/4 cup water
  • 3/4 cup panko bread crumbs
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika powder
  • 1 cup BBQ-sauce
  • sriracha sauce (optional)
  • salt
  • pepper
For the tacos:
  • 1 small romaine lettuce, chopped
  • 1/4 small red cabbage, cut into stripes
  • 1 avocado, cut into stripes
  • juice from one lime
  • sriracha sauce
  • green onions, cut into rings
  • fresh cilantro
  • 6 medium corn or flour tortillas
For the vegan yogurt garlic sauce:
  • 1 cup unsweetened plant-based coconut or soy yogurt
  • 1-2 cloves of garlic, minced
  • salt
  • pepper


INSTRUCTIONS
Please visit >> veganheaven.org for full instructions.
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CREAM CHEESE CHICKEN TAQUITOS


Mesothelioma Law Firm

These Cream Cheese Chicken Taquitos did the job; everyone loved them and wants them added into our dinner rotation. 

INGREDIENTS:
  • 2 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • salt + pepper
  • 8 ounces cream cheese
  • ⅓ cup water
  • 1 to 1 ½ cups shredded colby or Mexican blend cheese
  • 12 6 inch corn or flour tortillas
  • optional: cilantro, salsa, sour cream, or other toppings as desired

INSTRUCTIONS:
Please visit >> thisgrandmaisfun.com for full instructions.
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Cherry Cheese Pie


Rosie’s Award Winning Cherry Cheese Pie is a favorite family recipe- it is insanely easy and heavy cream, cream cheese, vanilla, confectioner’s sugar and cherries make up the minimal ingredients. It looks gorgeous on any dessert tables, especially for the holidays and could not be more delicious! Get in the kitchen and make this now!

INGREDIENTS:
  • 1 pint of heavy cream
  • 1 8 oz. package of cream cheese, softened
  • 1 cup of confectioner's sugar
  • 1 tsp. of vanilla extract
  • Pie crust, baked and cooled (this makes enough cheese filling for a 10 inch pie, but if you make a smaller one, I encourage you to enjoy the leftover filling with graham crackers and the cherry syrup)
  • 2 cans of cherry pie filling 



INSTRUCTIONS:
Please visit >> thelifejolie.com for full instructions.
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SPINACH PUFFS RECIPE



Quick and easy spinach puffs recipe made with simple ingredients and ready in 30 minutes. This easy appetizer for a party is crispy with a cheese filling.

Cook Time: 15 MINS

INGREDIENTS:
  • 1 1/2 cups Cream cheese
  • 1/2 cup Mozzarella cheese Shredded
  • 3/4 cups Spinach Frozen, Thawed and drained of excess water
  • Salt To taste
  • Pepper To taste

INSTRUCTIONS:
PLease visit >> cakewhiz.com for full instructions.
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MEDITERRANEAN CHICKPEA BURGERS



These Mediterranean Chickpea Burgers are jam packed with flavor! This healthy recipe is gluten free, vegan and surprisingly easy to make.

Cook Time : 40 mins

Ingredients:
  • 1 cup sun dried tomatoes
  • 1 - 15 oz . can chickpeas
  • 1/2 onion , chopped
  • 3 cloves garlic
  • 1/4 cup chopped parsley
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon smoky paprika
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Zest of one lemon and juice from 1/2 of the lemon
  • 1/2 cup gluten-free quick oats
  • 1/3 cup hummus
  • 1/4 cup flax seed meal plus 1/4 cup water
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
Lemon Caper sauce:
  • 2 tablespoons tahini
  • 2 tablespoons plain hummus
  • 1 tablespoon capers , chopped
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • Water to thin

Instructions:
Please visit >> catchingseeds.com for full instructions.
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LOW CARB COCONUT FLOUR PANCAKES



This easy recipe for fluffy gluten free pancakes is a tasty breakfast treat. Enjoy these low carb pancakes with your favorite low carb syrup or eat them plain.

Cook Time : 10 minutes

Ingredients:
  • 1/4 cup unsalted butter melted
  • 1/4 cup heavy cream sour cream works too
  • 1 packet stevia
  • 1/4 teaspoon salt or more to taste
  • 3 eggs add another if batter is too thick
  • 1/2 teaspoon vanilla extract
  • 1/4 cup coconut flour about 25g
  • 1/2 teaspoon baking powder
  • water optional

Instructions:
Please visit >> lowcarbyum.com for full instructions.
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FUNERAL POTATOES



Cheesy And Delicious Funeral Potatoes (Aka Cheesy Potatoes, Party Potatoes). This Simple Casserole Is A Potato Lovers Dream. With Cheesy, Sour Cream, Butter, Cream Of Chicken And Born, These Potatoes Are Perfect For Any Meal Or Holiday.

Cook Time: 40 minutes

INGREDIENTS:
  • 2 12 oz. packages Frozen Cubed Hash Browns thawes
  • 2 cups sour cream
  • 1 can cream of chicken soup
  • 1/2 cup butter melted
  • 1 tsp salt
  • 1 tsp onion powder optional
  • 2 cups shredded cheddar cheese
  • 2-3 cups corn flakes crushed
  • 1/2 cup butter melted

INSTRUCTIONS:
Please visit >> lilluna.com for full instructions.
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INDULGENT BLUEBERRY CHEESECAKE FAT BOMBS



Yummy blueberry cheesecake bites are easy to make and use fresh blueberries for a low carb/high fat treat.

Ingredients:
  • 6 ounces (3/4 of a cup) full fat cream cheese or homemade yogurt cheese, dripped 
  • 2.5 ounces (5 tablespoons) butter, softened
  • ½ cup blueberries
  • ¼ teaspoon vanilla extract
  • 1-1/2 ounce (3 tablespoons) melted coconut oil 
  • 3 packets Stevia (optional)
  • ⅛ teaspoons sea salt 
  • Pretty flower candy mold to make shapes (optional) 

Directions:
Please visit >> healthhomeandhappiness.com for full instructions.
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vegetarian taco meat



Vegetarian Taco Meat imitates the food we love without the meat or the higher price tag. A win win for taco lovers! (Gluten-Free, Dairy-Free, Vegetarian, Vegan, Low-Sugar)

Cook Time: 18 min

Ingredients:
  • 4-5 cups sliced white button mushrooms
  • 1 cup roasted cashews (I like them lightly salted)
  • 1/8 teaspoon salt (omit if cashews are salted)
  • 1 Tablespoon olive oil
  • 2-3 Tablespoons homemade taco seasoning
  • 1/4 cup water
  • Optional: 1/4 cup taco sauce (try out our homemade taco sauce)
  • Juice from half of a lime

Directions:
Please visit >> veggiebalance.com for full directions.
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STRAWBERRY CUPCAKE MILKSHAKE



A sweet berry vanilla cupcake transformed into a thick vegan Strawberry Cupcake Milkshake. Three creamy layers, whipped cream, sprinkles–it’s chilly dessert through a straw!

INGREDIENTS:
SPRINKLES:
  • 1/4 cup frozen strawberries
  • 1/4 cup unsweetened shredded coconut
STRAWBERRY SAUCE:
  • 1 cup frozen strawberries
  • 2 tbsps coconut sugar
  • 1/4 tsp vanilla bean powder (optional but recommended)
STRAWBERRY WHIPPED CREAM:
  • 1 can of full fat coconut milk (chilled overnight)
  • 1 tbsp strawberry sauce (above)
STRAWBERRY MILKSHAKE LAYER:
  • 1 cup frozen strawberries
  • Plant milk to blend
  • Optional: 1 frozen banana (for extra creaminess)
CUPCAKE MILKSHAKE LAYER:
  • 2 frozen bananas
  • 1 Everything-Free Vanilla Cupcake
  • Plant milk to blend

INSTRUCTIONS:
Please visit >> feastingonfruit.com for full instructions.
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CARAMELIZED SWEET POTATO APPLE HASH BROWNS



Caramelized Sweet Potato Hash Browns using Japanese sweet potatoes, pink lady apples, and ghee, for a delicious and healthy sweet/savory combo for breakfast or anytime! Gluten free, grain free, dairy free, soy free, refined sugar free.

Cook Time: 15 minutes

Ingredients:
  • 1 very large sweet potato* or 2 medium ones, peeled and diced - about 2 cups diced
  • 1 large pink lady or granny smith apple diced (peeling optional)
  • 2 tbsp + 2 tsp ghee or coconut oil - separated
  • 1/2 tsp fine grain sea salt
  • 1/4-1/2 tsp ground cinnamon
  • 1 tsp organic coconut sugar** - optional omit for Whole30

Instructions:
Please visit >> paleorunningmomma.com for full instructions.
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VEGETARIAN WHITE CHILI



This Vegetarian White Chili is made with vegan cream cheese, super easy to make and seriously delicious. Also entirely plant based and gluten free.

Cook Time: 15

INGREDIENTS:
  • 2 cups vegetable broth
  • 4 cloves garlic, peeled and minced
  • 2 15 oz white beans, drained
  • 1 7 oz can jalapeño slices, drained
  • 8 oz vegan cream cheese
  • white chili seasoning (I used 1/4 tsp ground cloves, 1 tbs chili powder, 2 Tbs Cumin, 2 tsp garlic powder and 2 tsp maple syrup)
  • salt, pepper to taste
Optional add ons:
  • 1 cup chopped bell pepper
  • 3/4 cup chopped white onion
  • 1 cup corn cooked and peeled

INSTRUCTIONS:
Please visit >> contentednesscooking.com for full instructions.
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No-Bake Tiramisu Truffles



Tiramisu truffles are a wonderful blend of tiramisu flavors (think Italian biscuits, espresso and chocolate) in a delicious bite. The no bake recipe only uses six ingredients!

Ingredients:
  • 24 ladyfingers 12 oz or 1 package¹
  • 2 tablespoons sugar
  • 2/3 cup mascarpone cheese room temperature²
  • 2-3 tablespoons espresso³
  • 2 cups (12 ounces) semi-sweet chocolate
  • 2 teaspoons espresso powder optional

Instructions:
Please visit >> ifyougiveablondeakitchen.com for full instructions.
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SHREDDED CHICKEN PARMESAN SANDWICH


prep 5 mins
cook 10 mins
total 15 mins
author kristin
yield 2 sandwiches


SHREDDED CHICKEN PARMESAN SANDWICH


INGREDIENTS


  • 1 cup shredded chicken
  • 8 ounces tomato sauce
  • 1 teaspoon minced garlic
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregeno
  • pinch of onion powder
  • pinch of salt
  • 1/2 cup shredded Mozzarella cheese, divided
  • 1/4 cup shredded Parmesan cheese, divided
  • 4 slices cheesy Texas Toast (store bought, frozen)



INSTRUCTIONS


  1. Preheat the oven and bake toast according to package directions.
  2. Heat a teaspoon of olive oil in a small saucepan and cook garlic for 30 second; until fragrant. Add tomato sauce and seasonings and bring to a boil. Reduce heat and simmer for 5-7 minutes. Stir in chicken and cook until heated through. Stir in half of cheeses until melted.
  3. Divide chicken mixture over two slice of cheese toast. Sprinkle remain cheese on top and place under the broiler for 2-3 minutes, or until cheese is melted.
  4. Garnish with fresh parsley or basil (if desired) top with another slice of toast and serve hot.

source:http://www.yellowblissroad.com

Fully Loaded Cheesy Breakfast Casserole


I really love brunch but my family prefers breakfast. I like to relax in the morning where my crew wakes up famished. Breakfast casseroles give us the best of both. I can prep breakfast the night before and toss it in the oven in the morning. I get to kick back while it is in the oven and the family gets to eat pretty soon after they wake up.

Fully Loaded Cheesy Breakfast Casserole


Hearty breakfasts really rock my world! This one is loaded with bacon, sausage and eggs with potatoes and veggies. It is amazing and stress-free, which is right up my alley.That is one of the many reasons I absolutely love love love make ahead breakfasts!

A hearty casserole like this makes an amazing breakfast, lunch, dinner. Not to mention it is incidentally gluten-free which makes it perfect for company!

I will let you all know that you can pick up Jones Dairy Farm products at your local retailer. The company’s products are distributed nationwide, so be sure to check out their product locator so see where you can pick some up. If you’re looking for the breakfast sausage, it’s in the freezer section!

Enjoy!

1 pound Jones Dairy Farm Cherrywood Smoked Bacon, cooked and chopped
12 ouncesJones Dairy Farm Breakfast Sausage Rolls
1 (28 ounce) package frozen cubed hash browns with peppers and onions, thawed
2 cups (8-ounces) shredded medium cheddar cheese
12 large eggs
1/2 cup whole milk
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder



Preheat oven to 375°F. Butter a 9x13-inch baking pan.

In a large skillet over medium heat, cook the sausage until browned, crumbling it with a spatula as it cooks.

Add hash browns, sausage, bacon and cheese to the casserole dish. Toss to combine.

In a large bowl combine eggs, milk, garlic, salt and pepper. Whisk until completely combined. Pour the egg mixture over the hash brown mixture.

Bake for 35-40 minutes until a knife inserted in the center comes out clean.

To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.

thanks done share recipes to :www.theslowroasteditalian.com/2017/05/fully-loaded-cheesy-breakfast-casserole.html?

Buttery Garlic Fried Chicken

This Buttery Garlic Fried Chicken is an addicting, flavorful and melt in your mouth comfort food. You won’t want to make fried chicken any other way!  

What makes this chicken taste so delicious, is partly due to the simple marinade. For 1 hour, the chicken sits in the mixture of olive oil, minced garlic, and garlic powder. Then when your ready to fry, the chicken is coated in egg whites and covered in a seasoned flour mixture and left to sit in the fridge for 30 minutes to set.


Buttery Garlic Fried Chicken


While the chicken is being fried, the garlic butter sauce is prepared. Garlic butter is perfect on top of a nice steak, baked potato and of course those Red Lobster biscuits! This time, we are going to add even more butter to these beautiful pieces of fried chicken to give it that ultra succulent bite.

This Buttery Garlic Fried Chicken is an addicting, flavorful and melt in your mouth comfort food. You won't want to make fried chicken any other way!  

INGREDIENTS

  • Chicken
  • 3 pounds skin on, but trimmed, bone-in chicken pieces (mix of drumsticks, thighs, wings or halved breasts)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons garlic powder or granulated garlic
  • 5 garlic cloves, minced (or 5 teaspoons of bottled minced garlic)
  • 2 cups all-purpose flour
  • 3-4 large egg whites, lightly beaten
  • 3 quarts vegetable oil
  • salt and black pepper
  • Garlic Butter
  • 8 tablespoons unsalted butter, softened
  • 3 tablespoons fresh parsley, finely chopped
  • 7 garlic cloves, minced (or 8 teaspoons of bottled minced garlic)
  • pinch of salt and black pepper
  • 2 teaspoons water (to prevent from burning the garlic)
INSTRUCTIONS
  1. For the Chicken
  2. In a large bowl, mix together olive oil, 1 tbsp of garlic powder, minced garlic, 2 tsps of salt and 2 tsps of black pepper. Fold in chicken pieces and toss to throughly coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  3. In a medium size bowl, whisk flour, 1 tbsp garlic powder, 2 teaspoons of salt, and 2 teaspoons of pepper together. In a smaller dish, lightly beat the eggs whites together.
  4. Set a wire rack in a rimmed baking pan, or just use the baking pan. Remove chicken from marinade. One at a time, take a piece of chicken, dip into egg whites to coat, letting excess drip back into dish; then put into flour mixture to coat, while pressing firmly so the flour sticks to the chicken. Repeat for each piece. Transfer chicken to prepared wire-racked baking sheet pan and refrigerate, uncovered, for at least 30 minutes or up to 2 hours.
  5. Set up another baking sheet or paper towel lined serving plate. Add vegetable oil to large Dutch oven until it measures 2 inches deep. Heat oil to 325 degrees. Add half of the chicken to the hot oil and fry until breasts register 160 degrees and drumsticks/thighs are at 175 degrees. Use a heat thermometer to be sure (Rotate chicken pieces every few minutes to ensure even cooking and prevent the skin from burning). Transfer chicken to paper towel lined pan. Let cool.
  6. For the Garlic Butter
  7. In a small skillet on med heat, melt 1 tablespoon of unsalted butter, minced garlic and water. Cook, stirring constantly for 1 minute. Add remaining 7 tablespoons until melted. Remove from heat and pour into small bowl. Add minced parsley, salt and black pepper and whisk together. Spoon or brush over tops of the chicken pieces right before serving.

Triple Chocolate Cheesecake



Triple Chocolate Cheesecake


This super decádent triple chocoláte cheesecáke will surely pleáse ány chocoláte lover. It hás á chocoláte oreo crust, á rich chocoláte cheesecáke filling ánd topped with á milk chocoláte gánáche, chocoláte whipped creám, ánd curls.


Ingredients


  • Crust
  • 20 oreo cookies
  • 5 T. butter, melted
  • Cheesecáke Filling
  • 1/3 cup unsweetened cocoá powder
  • 1 + 3/4 cups gránuláted sugár
  • 3 (8 oz.) bricks creám cheese, room temperáture
  • 8 oz. bittersweet chocoláte, melted
  • 4 eggs
  • 1 cup sour creám
  • 1/2 cup heávy creám
  • .....
  • ...........



NO BAKE ORANGE CREAMSICLE CHEESECAKE

If you are a fan of Creamsicles, you are going to want to make this No Bake Orange Creamsicle Cheesecake this summer. You will find a delicious Nilla Cookie crust with layers of orange creamy cheesecake filling. Perfect for summer picnics and BBQ’s.


NO BAKE ORANGE CREAMSICLE CHEESECAKE


I love making no bake cheesecakes. They are so simple to make and always tastes so delicious. During the summer months, I am one who does not like to turn on my oven. So no bake desserts are always best. No need to heat up the house or myself, ha ha. Light and fruity desserts are always great when warm weather hits. I serve them when we have our summer BBQ’s. If you need a great summer dessert for a potluck, picnic, or BBQ, you will want to make this. Trust me…. everyone will LOVE it!

If you are a fan of Creamsicles, you are going to want to make this No Bake Orange Creamsicle Cheesecake this summer. You will find a delicious Nilla Cookie crust with layers of orange creamy cheesecake filling. Perfect for summer picnics and BBQ's.

 Ingredients
  • 11 oz Vanilla Wafer Cookies
  • 1 1/2 cup Sugar divided
  • 4 tbsp melted Butter
  • 16 oz Cream Cheese softened
  • 16 oz Heavy Cream
  • 1 3.3 oz box Orange Gelatin
  • 1 cup boiling Water
  • Zest from 1 Orange
  • 1/4 tsp Vanilla Extract
  • 1/2 cup Powdered Sugar
Instructions
  1. Put vanilla wafers in food processor and pulse until finely chopped.
  2. Add 3/4 cup sugar and melted butter and pulse to incorporate.
  3. Grease bottom and sides of 9" spring form pan.
  4. Press mixture into bottom and slightly up sides of pan.
  5. Place in freezer for 30 minutes.
  6. Beat cream cheese and remaining sugar until smooth.
  7. In a medium bowl, combine gelatin and boiling water. Whisk until dissolved.
  8. Set aside.
  9. Zest orange and set aside.
  10. Whip heavy cream, powdered sugar and vanilla until stiff peaks form.
  11. Add 1/2 of whipped cream mixture to cooled gelatin and add orange zest. Whisk to blend. Set aside.
  12. Fold remainder of whipped cream mixture into cream cheese mixture.
  13. Spread 1/2 cream cheese mixture over crust.
  14. Pour 2 cups of orange whipped cream mixture over cream cheese mixture.
  15. Gently spread remaining cream cheese mixture over orange mixture.
  16. Pour remaining orange whipped cream mixture over cream cheese mixture.
  17. If desired, take a butter knife and gently glide through cream cheese layers to swirl.
  18. Refrigerate for at least 6 hours.