Taco Soup Recipe

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Taco Soup

You never knew that ground beef could taste so good. This soup freezes
well, so feel free to double the batch for more leftovers.

Author: Jess Dang

Recipe type: Soup

Serves: 4 to 6





Ingredients



Garlic – 4 cloves, minced

Onion – 1, diced

Green pepper – 1, diced

Green onions – 2 stalks, sliced

Cooking oil – 1 tbs.

Lean ground beef – 1 lb.

Garlic powder – ½ tsp.

Cumin – 1 tsp.

Coriander – 1 tsp.

Paprika – ½ tsp.

Tomato sauce – 1 cup

Diced tomatoes – 1 28 oz. can, drained

Frozen corn – 1½ cups

Water – 3 cups

Mexican cheese blend, grated – 4 oz.

Avocado, cubed – 2

Tortilla chips









Prep



Garlic / Onion / Green pepper / Green onions – Prep as directed







Heat a 5 quart Dutch oven over medium-high heat. Add oil and then garlic
and white parts of green onions. Once you can smell the garlic, add in
the onions and green peppers with a dash of salt. Saute until softened,
~3 minutes







Add in ground beef with spices, some more salt, and tomato sauce. Cook
for about 5 minutes and then add in diced tomatoes and corn with water.
Cover and bring to a boil and then simmer uncovered for about 20 minutes







Season soup to taste. Feel free to use more salt, pepper, or even hot
sauce. Cube avocado, and garnish soup with cheese, remainder of the
green onions, and avocado. Use chips to take heaping bites of your taco
soup!

Read more: http://www.cooking-with-us.com/tacosoup.php#ixzz2zrgI2i4s

Brick-Oven Pizza Recipe

This
is a simple recipe for authentic brick-oven pizza made famous by
several, well-known Brooklyn pizzerias. Best accompanied by ice-cold
pilsner-style lager beer. Also take and check out the Site Map to take and get a whole over view of the site from one location. You may also be interested in our Online Amazon Store
and pick up some new cookware such as some new pizza pans or other
cookware. We also have all kinds of kitchen gadgets, cookbooks,
appliances, small appliances, kids aprons and kitchen tools, flatware
and a whole lot more Find everything for your home inside and out from
our Store. You can take and view the Pizza Video's  as well as download A 30 Page, FREE pizza Ebook.









 



Brick-Oven Pizza (Brooklyn Style):





By: CDM68

"This is a simple recipe for authentic brick-oven pizza made famous by several, well-known Brooklyn



pizzerias. Best accompanied by ice-cold pilsner-style lager beer."









Prep Time: 25 Mins



Cook Time: 6 Mins



Ready In: 16 Hours 31 Minutes



Serves: 16





Ingredients



1 teaspoon active dry yeast

1/4 cup warm water

1 cup cold water

1 teaspoon salt

3 cups bread flour



6 ounces low moisture mozzarella cheese, thinly sliced

1/2 cup no salt added canned crushed tomatoes

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

3 tablespoons extra-virgin olive oil

6 leaves fresh basil, torn







Directions



1. Sprinkle yeast over warm water in a large bowl. Let stand for 5
minutes to proof. Stir in salt and cold water, then stir in the flour
about 1 cup at a time. When the dough is together enough to remove from
the bowl, knead on a floured surface until smooth, about 10 minutes.
Divide into two pieces, and form each one into a tight ball. Coat the
dough balls with olive oil, and refrigerate in a sealedcontainer for at
least 16 hours. Be sure to use a big enough container to allow the dough
to rise. Remove the dough from the

refrigerator one hour prior to using.







2. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.







3. Using one ball of dough at a time, lightly dust the dough with flour,
and stretchgradually until it is about 14 inches in diameter, or about
as big around as the pizza stone. Place on the floured peel. Place thin
slices of mozzarella over the crust, then grind a liberal amount of
black pepper over it. Sprinkle with dried oregano. Randomly arrange
crushed tomatoes, leaving some empty areas. Drizzle olive oil over the

top.





4. With a quick back and forth jerk, make sure the dough will release
from the peel easily. Place the tip of the peel at the back of the
preheated pizza stone, and remove peel so that the pizza is left on the

stone.







5. Bake for 4 to 6 minutes in the preheated oven, or until the crust
begins to brown. Remove from the oven  by sliding the peel beneath the
pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into
wedges

and serve.

Read more: http://www.cooking-with-us.com/brickovenpizza.php#ixzz2z5VJJKNY

Cheesy Peas

Looking for something new to go with your quick supper idea
tonight? Then take and give this cheesy peas recipe makes a perfect side
dish as well. Feel free to take and leave a comment below for others on
what you thought of this simple recipe. You can take and view the Site Map and view the whole site from one location





Cheesy Peas:





Ingredients:



12-oz. package frozen green peas

8-oz. package Velveeta cheese product, cut into cubes

2-oz. jar sliced pimientos, undrained







Directions:



Steam a 12-oz. package of frozen green peas, until they are
crisp-tender. (They should retain their bright green color. If you don't
have a steamer, you may boil the peas until crisp-tender and then
drain.) While the peas are being steamed, prepare your cheese sauce. In
the top of a double boiler, place 8 ounces of Velveeta cheese, cut in
cubes. Add a 2-ounce jar of undrained sliced pimientos. Stir
continuously, until cheese is melted. Do not overheat. By the time the
cheese sauce is melted, the peas will probably be steamed to the
appropriate degree of doneness. Combine the peas and the cheese sauce.
Stir thoroughly and pour your Cheesy Peas into a nice serving bowl. This
makes a great side dish that goes with just about anything!

Read more: http://www.cooking-with-us.com/cheesypeas.php#ixzz2yoqbnLq0

Hot Cross Buns

Hot Cross Buns





These delicious Hot Cross Buns are the perfect addition to your Easter Meal.

Skill: Intermediate Prep Time: 30 Bake Time: 20 Servings: 12







Ingredients:



18 Rhodes™ Dinner Rolls, thawed to room temperature

3/4 cup dried cranberries or raisins

1/4 cup sugar

1 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon nutmeg

1/4 teaspoon allspice

flour, if necessary









Frosting:

1 1/3 cups powdered sugar

1 1/2 teaspoons lemon zest

1 teaspoon lemon juice

1-2 tablespoons milk











Directions:



Combine rolls and press or roll to flatten. Combine sugar and spices in a
bowl. Sprinkle flattened dough with 1/3 of the sugar mixture and 1/3 of
the cranberries or raisins. Fold dough over on itself and flatten
again. Repeat the sugar and cranberries process and fold over again.
Repeat one more time. Knead the dough as necessary to completely
incorporate the added ingredients. If dough becomes too sticky, sprinkle
lightly with flour. Shape into a log and cut into 12 equal pieces.
Shape each piece into a ball and place on a sprayed baking sheet. Cover
with sprayed plastic wrap and let rise until almost double in size.
Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Let
cool. Mix ingredients for frosting and frost rolls.

Read more: http://www.cooking-with-us.com/hotcrossbuns.php##ixzz2yjrMMBST

Cinamon Roll Pancakes

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to stop on by and visit Our Online Store for some great deals for your whole home inside and out.

















Cinnamon Roll Pancakes



Here is a reall tasty and different pancake recipe for a Cinamon Roll
Pancake. And who doesn't love cinamon rolls OR pancakes. Now you can
have the two combined into one. Makes an easy simple breakfast recipe or
anytime snack check it out today.





Ingredients:



for the Pancakes:

4 cups all-purpose flour

8 tsps baking powder

2 tsp. salt

4 cups milk

4 tbsps vegetable oil

4 large eggs, lightly beaten







for the Cinnamon Filling:



1 cup butter, melted

1 1/2 cup brown sugar, packed

2 tbsp ground cinnamon







for the Cream Cheese Glaze:



1/2 cup butter

4 oz. cream cheese

1 1/2 cups powdered sugar

1 tsp. vanilla









Directions:





To make the Cinnamon Filling:

Mix the three ingredients together. Place in a disposable piping bag and snip the end







off or put in a Ziploc bag and snip the corner off.







To make the Pancakes:



Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them

together until everything is moistened leaving a few lumps.









Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.









Make desired size pancake on greased griddle and then using the piping
bag and starting at the center of the pancake, create a cinnamon swirl.
Wait until the pancake has lots of bubble before you try to turn it. You
will find that when you turn it the cinnamon swirl will melt. The
cinnamon will melt out and create the craters which the cream cheese
glaze will fill.











To make the Cream Cheese Glaze:





In a microwave safe bowl melt the butter and cream cheese and then stir together.





Whisk in the powdered sugar and vanilla. Add a little milk if needed to make

it a glaze consistency.

Read more: http://www.cooking-with-us.com/cinnamonrollpancakes.php##ixzz2yjr6opzr

Chili Beef Pie with Biscuit Crust

Chili Beef Pie with Biscuit Crust





Here is a simple quick dish for supper for the whole family that uses
biscuits as the crust, come try this yummy chili beff pie with biscuit
crust. Plus this is one that is sure to be a hit with the kids.. Try
this the next time you watch the big game.Or for a quick and simple
dinner or supper idea tonight.







Servings: 8

Prep Time: 25 mins









Ingredients



1 pound lean ground beef



1 medium onion, chopped (1/2 cup)



1 small green sweet pepper, coarsely chopped (1/2 cup)



1 15 ounce can



chili beans in chili gravy, undrained



1 8 ounce can tomato sauce



1 6 ounce can tomato paste



1 tablespoon chili powder



1/2 teaspoon ground cumin



1/2 teaspoon bottled hot pepper sauce



1 12 ounce package (10) refrigerated honey butter flaky biscuits



1 8 ounce carton sour cream



2 tablespoons all-purpose flour



2 cups corn chips, coarsely crushed



1 cup shredded cheddar cheese (4 ounces)







Directions:





Preheat oven to 375 degrees F. In a large skillet, cook ground meat, the
1/2 cup onion, and sweet pepper over medium heat until meat is brown
and onion is tender. Drain off fat. Stir in beans, tomato sauce, tomato
paste, chili powder, cumin, and hot pepper sauce. Bring to boiling;
reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently.







Meanwhile, lightly grease a 9- or 10-inch deep-dish pie plate. For
crust, unwrap and separate biscuits. Press biscuits onto the bottom and
up the side of the prepared pie plate, extending biscuits about 1/2 inch
above edge. Spoon meat mixture into crust. In a small bowl, combine
sour cream and flour; spread over meat mixture. Sprinkle with chips and
cheese.







Place pie plate on a baking sheet. Bake, uncovered, about 30 minutes or
until mixture is heated through and crust is golden. Let stand for 10
minutes before serving. Sprinkle with green onions. Makes 8 servings.

Read more: http://www.cooking-with-us.com/chilibeefpiewithbiscuitcrust.php##ixzz2ydsEoL1A

Slow Cooker Taco Chicken Dinner

Slow Cooker Taco Chicken Dinner
How to make Slow Cooker Taco Chicken Dinner. This is a hearty meal that
can be served anytime and is a great choice for serving during Playoffs,
the Super Bowl, or other sports events. This dish is very similar to
King Ranch Chicken Casserole, but it has been adapted for cooking in a
slow cooker.

Ingredients:
10-oz. package corn tortilla chips

3 large half-breasts of chicken, cooked and shredded (I cooked 3 salted
chicken breasts in a slow cooker for 4 hours—no water added—and then
chopped and shredded them.)

10-oz. can diced tomatoes and green chiles, undrained (Rotel brand is quite often used.)

10 ¾-oz. can condensed cream of mushroom soup

10 ¾-oz. can condensed cream of chicken soup

1 cup chicken broth

2/3 cup chopped onion

1 cup finely shredded Mexican cheese (different varieties of cheese, mixed)

1 cup shredded Monterey Jack cheese



Directions:

Place a single layer of corn tortilla chips evenly in the bottom of a
slow cooker. In a large bowl, place cooked chicken, diced tomatoes with
green chiles, cream of mushroom soup, cream of chicken soup, chicken
broth, and chopped onion. Stir well to combine. Spread half of chicken
mixture over tortilla chips in slow cooker. Sprinkle with Mexican cheese
and Monterey Jack cheese. Repeat layers, ending with the cheese. Cover
slow cooker with lid and cook for 2 to 4 hours on HIGH, until cheese is
melted and mixture is bubbly. To serve, ladle Slow Cooker Taco Chicken
Dinner onto serving plates. Enjoy

Read more: http://www.cooking-with-us.com/slowcookertacochickendinner.php#ixzz2yYGufCLF

Kansas City Steak Soup

Kansas City Steak Soup



Canned tomatoes and frozen vegetables make this ground beef soup fast
and easy to make. Serve it for dinner with corn bread or crackers.









Servings: 6

Prep Time: 15 mins

Ingredients on sale: 5









Ingredients:



1 1/2 pounds lean ground beef (sirloin)





1 large onion, chopped (1 cup)





2 stalks celery, sliced (1 cup)





2 14 ounce can lower-sodium beef broth or 3-1/2 cups beef stock







1 28 ounce can diced tomatoes, undrained







1 10 ounce package frozen mixed vegetables







2 tablespoons steak sauce







2 teaspoons Worcestershire sauce







1/4 teaspoon salt





1/4 teaspoon ground black pepper







1/4 cup all-purpose flour







Directions





1. In a 4-quart Dutch oven, cook beef, onion and celery over medium
heat until meat is brown and vegetables are tender. Drain well; return
to Dutch oven.







2. Stir in 1 can of the beef broth, undrained tomatoes, mixed
vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring
to boiling; reduce heat. Cover and simmer 20 minutes.







3. In a medium mixing bowl whisk together remaining can of beef broth
and the flour. Stir into mixture in Dutch oven. Cook until thickened and
bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.





Also give the following Stuffed Pepper Soup Recipe By Clicking Here, OR On the following picture. 

Read more: http://www.cooking-with-us.com/kansascitysteaksoup.php##ixzz2yXyrc3Bl

Kickin Beef Burgers

Kickin Beef Burger



Here is a kickin beef burger recipe for those of you looking for a
spiced up burger recipe and a burger that is a little different from
your ordinary burgers. Try this tonight or at your next cook out..





Makes: 4 servings



Prep: 20 mins



Cook: 10 mins







Ingredients



2 cups store-bought coleslaw



3 tablespoons chopped pickled jalapeno chiles



1/4 cup jarred sun-dried tomatoes, finely chopped



1 chipotle chile in adobo sauce, finely chopped, plus 1 tablespoon sauce



1 1/2 pounds ground beef chuck



Salt and pepper



8 slices pepper jack cheese



4 tablespoons butter, softened



4 onion rolls, split



1 small red onion, thinly sliced



20 chili-flavored kettle-style potato chips







Directions:



In a medium bowl, combine the coleslaw and jalapenos. In a small bowl,
combine the sun-dried tomatoes, chipotle chile and adobo sauce.







Preheat a grill or grill pan to medium-high. In a bowl, combine the
beef, 3/4 teaspoon salt and 1 teaspoon pepper; shape into 4 patties.
Grill the patties for 4 minutes, flip and cook for 4 more minutes,
topping with the cheese during the last 2 minutes of cooking.







Meanwhile, spread the butter on the rolls and grill until toasted.
Spread the tomato-chipotle mixture on the roll tops and bottoms. Top
each roll bottom with some red onion, potato chips, a patty, some
coleslaw and a roll top.

Read more: http://www.cooking-with-us.com/kickinbeefburger.php#ixzz2yQnVj1FU

Spicy Sriracha Chicken & Quinoa Bowl

Spicy Sriracha Chicken & Quinoa Bowl





Looking for a tasty lunch or dinner that you can easily pack in your
lunchbox too? This Spicy Sriracha Chicken & Quinoa Bowl will warm
you up on feisty winter days.



It will provide you with great flavors & energy any time of year
though! Adjust the level of spice with more or less Sriracha sauce.









Spicy Sriracha Chicken & Quinoa Bowl



Prep Time: 10 minutes



Cook Time: 15 minutes



Total Time: 25 minutes



Yield: 6 servings



Ingredients



1 cup dry Quinoa, cook according to package directions

1/4 cup Virgin Coconut Oil

2 pounds Chicken Breast, trim into bite sized pieces

2 Shallots, diced

1/2 cup Sriracha (you can adjust more or less)

1/4 cup Honey

1 tablespoon Lime Juice

Black Pepper

Garlic Salt

1/2 cup Green Onion, chopped

Fresh Cilantro







Method:



Fluff cooked quinoa with a fork & set aside.





Melt coconut oil over medium heat in a large saucepan. Sauté shallots a
few minutes until softened. Add chicken & cook until browned on each
side, flipping a few times with tongs. Whisk together honey, lime juice
& Sriracha sauce in a bowl.







Add the sauce & simmer uncovered for about 8 minutes, until chicken
is cooked through. Stirring often. Sauce will thicken a bit as it cooks.
Season to taste with pepper & garlic salt.







Finish with a handful of fresh cilantro and green onion. Serve over quinoa.

Read more: http://www.cooking-with-us.com/spicysrirachachickenquinoabowl.php##ixzz2yQjEasGp

Bacon-Cheese Pull-Aparts

Bacon-Cheese Pull-Aparts





From Betty's Soul Food Collection... Plain rolls at your table? Never!
Get ready to amaze the family with layers of bacon, cheese and green
onions that take biscuits into a whole new dimension.





Servings: 8

Prep Time: 15 mins

Total Time: 45 mins









Ingredients:





1 egg

2 tablespoons milk

1 16.3 ounce can

Pillsbury® Grands!® Flaky Layers refrigerated original biscuits



1 2.2 ounce package precooked bacon, cut into 1/2-inch pieces

3/4 cup shredded Cheddar cheese (3 oz)

1/4 cup finely chopped green onions (4 medium)









Directions:



1. Heat oven to 350 degrees F. Spray 11x7- or 12x8-inch (2-quart) glass
baking dish with cooking spray. In large bowl, beat egg and milk with
wire whisk until smooth.







2. Separate dough into 8 biscuits; cut each into quarters. Gently stir
biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese
and onions. Spoon mixture into baking dish; arrange biscuit pieces in
single layer.







3. Bake 23 to 28 minutes or until golden brown. Cut into squares.





Tip:



High Altitude (3500-6500 ft): Bake 28 to 33 minutes.

Read more: http://www.cooking-with-us.com/bacon-cheesepull-aparts.php#ixzz2yQVRQnsb

Double Baked Fries With Garlic Cheese Sauce And Bacon

Double Baked Fries With Garlic Cheese Sauce And Bacon



Here is a goAnd anyone that enjoys and like od ge day snack or
just an anytime snack or meal side. And anyone that enjoys and like a
good french frie will love this one.Goes great with a burger.







Prep Time: 10 minutes



Cook Time: 50 minutes



Total Time: 1 hour



Serving Size: about 6









Ingredients:





Fries

6 medium potatoes

2 tablespoons olive oil, divided

salt and pepper

1 tablespoon chili powder

2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

1-2 large cloves garlic, grated

Spicy Cheddar Cheese Sauce

1 teaspoon olive oil

1 large or 2 small cloves garlic, minced

2 ounces light cream cheese

1/3 cup greek yogurt

1/2 cup sharp cheddar cheese, grated

1/4 cup milk, maybe more, maybe less

1 teaspoon seasoned salt

1/2 teaspoon pepper

2 teaspoons chipotle flavor hot sauce (I used Franks)

For Serving

4-6 pieces of cooked bacon, crumbled

4 green onions, sliced











Instructions:



Pre-heat the oven to 400°F. Line two baking sheets with parchment paper.
Cut each potato into very thin fries lengthwise no more than a
quarter-inch thick. In a large bowl, toss the fries very lightly with
olive oil. I think I used about a tablespoon.







Season with salt and pepper and arrange the fries in single layer
without crowding them (this is very important - I used two baking
sheets).







Place the fries in the oven and roast for 30 minutes. Remove the fries
and increase the heat to 425°F. Very carefully toss the fries in a large
bowl again with the chili powder, smoked paprika, cayenne and garlic.
Before you place the fries back in the oven, place a wire rack inside
the baking pan and spray with cooking spray. Spread the fries in a
single across the rack. Return the fries to the oven and bake for
another 15-20 minutes until very crisp and brown.







During the last 10 minutes of baking heat about 1 teaspoon olive oil in a
small sauce pan. Saute the garlic for 30 seconds and the add the cream
cheese and greek yogurt. Whisk until the cream cheese has melted into
the greek yogurt and you have a smooth sauce.









Reduce the heat to low and add the cheddar cheese, whisking until
melted. Add the season salt and pepper If the sauce is too thick add a
tablespoon of milk at a time until you reach your desired consistency.
Remove from the heat and stir in the chipotle hot sauce.

Once the fries are done remove from the oven and serve with the cheese sauce drizzled over them, then crumble on the bacon!







Note that you will probably not use all of the cheese sauce. *Inspired By Pinch Of Yum.

Read more: http://www.cooking-with-us.com/doublebakedfrieswithgarliccheesesauceandbacon.php#ixzz2yQV36oPG

Italian Chicken

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simple and quick recipes on the whole site from one spot. Don't forget
to stop on by and visit Our Online Store for some great deals for your whole home inside and out.

















Italian Chicken





Lean chicken breasts help make short work of this Italian-inspired main
dish recipe. Easy and quick, it has black olives, capers, garlic, basil,
wine, olive oil, and tomatoes--some of the best Italian flavors. Serve
this flavorful skillet dinner to family and guests over rice, noodles,
or couscous





cook time:40min









Ingredients



4 skinless, boneless chicken breast halves (about 1 pound total)

2 tablespoons olive oil

1 large onion, halved and thinly sliced

2 cloves garlic, minced

3 large tomatoes, coarsely chopped

1/4 cup Greek black olives or ripe olives, pitted and sliced

1 tablespoon capers, drained

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup dry red wine or reduced-sodium chicken broth

2 teaspoons cornstarch

1/4 cup snipped fresh basil

2 cups hot cooked couscous















Directions:



Rinse chicken; pat dry. In a large skillet heat 1 tablespoon of the
olive oil over medium-high heat. Add chicken; cook for 4 to 5 minutes on
each side or until chicken is tender and no longer pink. Remove from
pan and keep warm.











For sauce, add the remaining olive oil, onion, and garlic to hot
skillet. Cook and stir for 2 minutes. Add the tomatoes, olives, capers,
salt, and pepper to skillet. Bring to boiling; reduce heat. Simmer,
covered, for 3 minutes. Stir together the wine or broth and cornstarch;
add to the skillet. Cook and stir until thickened and bubbly. Cook and
stir for 2 minutes more. Stir in basil. Pour sauce over chicken. Serve
with couscous. Makes 4 servings.

Read more: http://www.cooking-with-us.com/italianchicken.php#ixzz2yA3Pzckh

Chicken with Mustard Soy Sauce

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Havea recipe that you would like to take and either Multiply OR Divide, then take and check the following recipe multiplier and divider tool outby Clicking Here just a matter of copy and paste the recipe and when your done hit a button check it out today:

Chicken with Mustard Soy Sauce









Yummy weeknight chicken dinner. Pair it with fried rice and some spinach!







Ingredients:
1 pound chicken cutlets

2 Tablespoons vegetable oil

1 garlic clove

1 mediium onion

¼ cup low sodium soy sauce

3 tablespoons Guldens brown mustard

1-2 tablespoons brown sugar

½ teaspoon ground ginger

I usually double all the ingredients, only adding brown sugar to 3 tablespoons.

Directions



Cut garlic in half and onions in thin rings. Heat oil in skillet and add
garlic and onion. Cook for 5 minutes. Mix soy sauce, mustard, brown
sugar, and ginger in a small bowl. Add the chicken , cook a little. Add
your soy sauce mixture, finish cooking the chicken and let sauce thicken
a bit. (cover and cook) If sauce doesnt thicken to your liking remove
chicken and cook down sauce heavily for a minute or thicken by adding
cornstarch mixed with water. Very tasty.

Read more: http://www.cooking-with-us.com/chickenwithmustardsoysauce.php#ixzz2y4FKg9ke

No Bake Chocolate Cheesecake

No Bake Chocolate Cheesecake





Creamy, chocolaty, and best of all...no bake!









Ingredients



10 ounces chocolate cookie wafers (such as Nabisco Famous wafers)

2 tablespoons granulated sugar

8 tablespoons (4 ounces) unsalted butter, melted

3 8-ounce packages cream cheese, softened

1 cup (4 ounces) plus 2 tablespoons confectioners' sugar

2 teaspoons vanilla extract

1/4 cup sour cream

7 ounces bittersweet chocolate, melted

Cocoa powder for dusting











Procedures



Pulse cookie crumbs and granulated sugar in food processor until fine.
Place in a large bowl and toss with melted butter until moistened.
Firmly press into the bottom and 1 1/2-inches up sides of an 8-inch
springform pan.









Using a mixer fitted with a paddle attachment, beat cream cheese and
sugar on medium speed until light and creamy, about 1 minute, scraping
down sides of bowl as necessary. Reduce speed to low and mix in vanilla,
sour cream, and melted chocolate until smooth and homogenous.











Spoon mixture into crust and smooth top. Chill until set, about 4 hours.
Dust with cocoa powder and let sit for 30 minutes at room temperature
before serving.





Also try the Cheesecake In A Jar Recipe, and all the other cheesecake recipes by Clicking Here OR the banner up above.

Read more: http://www.cooking-with-us.com/nobakechocolatecheesecake.php#ixzz2xyi80p8a

Chocolate Chip Tiramisu Cheesecake

Chocolate Chip Tiramisu Cheesecake



12 Servings Prep Time 30 Mins Cook Time 1 HR





Ingredients:



One 7-ounce package crisp Italian-style ladyfingers, coarsely chopped

6 tablespoons unsalted butter, melted

1 tablespoon instant espresso powder

1 1/2 pounds cream cheese, at room temperature

1 cup sugar

1 cup marscapone cheese, at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon salt

3 large eggs, at room temperature

1 1/4 cups mini semisweet chocolate chips

Boiling water





Directions:



1 .Position a rack in the lower third of the oven and preheat to 350°.
Wrap the outside of a 9-inch springform pan with foil and line the
bottom with parchment paper.





2. Using a food processor, grind the ladyfingers into fine crumbs. Add
the butter and espresso and pulse until incorporated. Transfer the
mixture to the prepared pan and press to form a crust halfway up the
side of the pan. Bake until set, 8 to 10 minutes; let cool. Lower the
oven temperature to 325°.





3.Meanwhile, using an electric mixer, beat the cream cheese on high
speed until fluffy, about 2 minutes. Gradually beat in the sugar at high
speed until smooth. Beat in the mascarpone, vanilla and salt. Add the
eggs 1 at a time, beating well after each addition. Stir in 1/2 cup
chocolate chips.





4. Set the springform pan in a roasting pan. Pour the
mascarpone-chocolate chip mixture into the baked crust, then place the
roasting pan in the oven. Pour enough boiling water into the roasting
pan to reach halfway up the sides of the springform pan. Bake until the
top is golden and the center is set but still jiggly, about 1 hour. Let
cool in the water bath for 15 minutes, then transfer to a rack to cool
completely. Refrigerate for 6 hours or up to 2 days. Remove the
cheesecake from the springform pan. In a small, heatproof bowl, melt the
remaining 1/4 cup chocolate chips in the microwave at low power,
stirring until smooth. Transfer the chocolate to a resealable plastic
bag. Snip a hole in the corner of the bag and drizzle the chocolate over
the cake.

Read more: http://www.cooking-with-us.com/chocolatechiptiramisucheesecake.php##ixzz2xyhOl9yo

Baked Chicken Breast Buttery Angel Hair Pasta, And Parmesan Green Beans

Baked Chicken Breast Buttery Angel Hair Pasta, And Parmesan Green Beans





We took one bite of this meal and unanimously decided that it was our
favorite eMeals recipe yet! It was delicious enough to serve to company
and the prep time was only around 5 minutes. I will be making every
part of this meal again and again!









Baked Chicken Breast (recipe courtesy eMeals)



Ingredients:





1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

½ teaspoon pepper

½ teaspoon paprika

1½ teaspoons cooking sherry (I substituted 1 1/2 tsp of white wine)

1 cup sour cream

2 lb boneless, skinless chicken breasts

1 cup crushed garlic croutons

*I added 1/2 tsp salt to the cream mixture and it was perfect for us

Directions

Preheat oven to 350 degrees. Mix lemon juice, Worcestershire, pepper,
paprika, and cooking sherry with sour cream. Roll each breast in sour
cream mixture, and place in a 13- x 9-inch baking dish. Sprinkle crushed
croutons over chicken. Bake 45 minutes.











Parmesan Green Beans



Parmesan Green Beans (Recipe courtesy eMeals)





Ingredients:



2 (12-oz) bags frozen green beans

4 cloves garlic, chopped

½ cup grated Parmesan cheese (from a can)

1/4 cup Butter

Directions

Cook green beans according to package directions. Mine called for being
boiled for 10 minutes. Drain Green beans WELL and set aside. Melt
butter in a skillet and add chopped garlic. Saute for 3 minutes,
stirring constantly. Add green beans to skillet and continue cooking
for 5 minutes. Add Parmesan Cheese and cook on low heat until cheese is
melted. Season with Salt and Pepper to taste.

*I used 1/2 tsp Salt and 1/4 tsp black pepper







Buttery Angel Hair Pasta (Recipe Courtesy eMeals)



Ingredients:



8 oz Angel Hair Pasta

1/4 cup Butter

Directions

Cook pasta in salted water according to package directions. Drain well and toss pasta with ¼ cup butter to serve.

Read more: http://www.cooking-with-us.com/bakedchickenbreastbutteryangelhairpastaandparmesangreenbeans.php#ixzz2xraLhx3l

Easter Bunny Cake 2

Easter Bunny Cake 2



Makes 1 bunny cake

Easter Bunny Cake



This three-dimensional lop-eared bunny cake is ambitious, but a lot of
fun to make. Color your bunny pink—or any other color you like—by
coloring the icing and white chocolate with food coloring. Color the
white chocolate with oil—or powder-based food coloring to prevent it
from clumping. The chocolate shavings can be prepared a few days in
advance, and stored in an airtight container in the refrigerator. For
quick-and-easy fur, use shredded sweetened coconut instead of chocolate
shavings. Either way, make sure to pat on while the icing is fresh. If
you wait too long, the icing will form a crust and the fur won't stick.





Ingredients:



1 standard white cake mix

3 cups Cream Cheese Icing

1 cup (6 ounces) white chocolate morsels

2 blue, pink, or black jelly beans or Junior Mints

1 mini marshmallow

1 large marshmallow

Red or black licorice strings, cut into six 4-inch lengths

Cornstarch for rolling

5 ounces ready-to-use rolled fondant (for the ears)

Pesticide-free fresh or sugared flowers (optional)

2 sheets tissue paper





Directions:



Make the cake batter and divide among one 9-inch round cake pan and two
6-inch round cake pans. Bake as directed and let cool completely on a
wire rack.



Using a long, serrated knife, cut the 9-inch cake round in half to form 2
half-moons. Spread the top of 1 half-moon with about 1/3 cup icing and
sandwich the halves together. Place on a 12-inch round or oval platter,
cut side down. This will be the bunny's body. Using a small offset
spatula, frost the body with a very thin coat of icing to seal the cake.



For the bunny haunches, cut one of the 6-inch cake rounds in half to
form 2 half-moons. Stand 1 half-moon on its cut side so the rounded side
is on top. Cut a small V-shaped notch from the far right of the rounded
cake top to create a rabbit haunch. Repeat with the second half of the
cake. Attach one haunch to either side of the bunny cake body with a
little frosting, and give each haunch a thin coat of icing to seal the
cake.



Using a 4-inch round biscuit cutter, cut out a round from the remaining
6-inch cake layer. (Or create a cardboard template and carefully cut
from the cake with a serrated knife.) This will be the bunny head. From
the remaining cake, cut out a 2-inch round for the tail. (If it isn't
perfectly round, don't worry; it will be covered with frosting.)



On the bunny body, slice a narrow sliver of cake 2 inches from the
center of the rounded top, going toward the bottom of the cake, to form a
ledge for the bunny head. Spread the 4-inch cake round with a thin
coating of icing and place in this ledge. Give the 2-inch tail a thin
coating and press onto the back of the body, resting it on the plate.
Frost the entire cake with a thicker coating of icing, covering
completely, but allowing the indentations of the bunny's form to remain
distinct.



Place the white chocolate morsels in a heatproof bowl placed over barely
simmering water or in a microwave-safe bowl. Heat or microwave until
smooth, stirring as needed. Pour the chocolate out onto the back of a
large aluminum baking sheet or onto the inside bottom of a rimless
baking sheet. Using a long (12-inch) offset, or icing spatula, spread
the chocolate evenly about 1/16 inch thick. Let firm up, but not become
completely hard, about 5 minutes. Place the baking sheet on a countertop
and brace it against your body. Hold the blade of an 8-inch long metal
icing spatula in both hands and scrape the chocolate off the pan, toward
you, in large curls. As the white chocolate continues to harden, the
curls will break and become large shards. This is fine, as the white
chocolate fur looks great when it contains different sizes of curls and
shards. Your cake will resemble a fluffy angora bunny.



Press white chocolate curls and shards all over the bunny's face, body, and tail to form the fur.



Press the 2 jelly beans or Junior Mints into the face for the eyes. Use a
mini marshmallow for the nose. Cut 1 large marshmallow in half and
press the cut sides into the frosting right under the nose to form
cheeks. Pierce each marshmallow cheek with three 4-inch licorice lengths
to form the whiskers (if necessary, pierce holes in the marshmallow
cheeks to ease the way for the whiskers).



To make the bunny ears, dust a work surface and rolling pin with
cornstarch. Knead the fondant until smooth and pliable, and roll out
into a 10-inch round. Cut out a cardboard template of a 6-to 7-inch
bunny ear, with a nice pointed tip and squared-off bottom. Or be daring
and cut the ear free-hand. Using a sharp paring knife or pizza wheel,
cut the ear out of the fondant. Lay the first fondant ear over the
remaining rolled-out fondant, trace a second ear, and cut it out.
Discard any remaining fondant. Carefully pinch the squared-off end of an
ear together and position the ear—pinched corners face down—on the head
to resemble a lop-eared rabbit. I find it is best to pierce a small
indentation near the center of the top of the bunny's head to position
the ear. Attach the second ear, leaving a 1/4-inch space between them.
Pinching the ends of the ears gives them a little height and helps them
better resemble the real thing. If using, place 1 or 2 fresh or sugared
flowers in the space between the ears for balance and decoration. To
prevent the ears from drying flat, and to give them a little expression,
crumple tissue paper into a ball and position it between the drooping
ear and the side of the cake. Allow to dry completely before removing
the tissue.



If using, surround the base of the bunny cake with fresh or sugared
flowers to give the illusion that the bunny is sitting in a flower bed.







Cream Cheese Icing



1/2 cup (1 stick) unsalted butter, at room temperature

1 package (8 ounces) cream cheese

1 teaspoon grated orange zest

1 teaspoon pure vanilla extract

4 cups (1 pound) confectioners' sugar, sifted







To make the icing, in a bowl beat together the butter and cream cheese
with an electric mixer set at medium speed until light and fluffy. Beat
in the orange zest and vanilla. Beat in the confectioners' sugar, 1 cup
at a time. Continue beating until light and creamy. You should have
three cups.

Read more: http://www.cooking-with-us.com/easterbunnycake2.php#ixzz2xr75Rvsf

Cheddar Stuffed Mushrooms

Cheddar Stuffed Mushrooms Recipe



Here is a easy Cheddar Stuffed Mushrooms Recipe that makes a good
apetizer for game day or your next party. This will be a hit with all of
your guests.







Ingredients



10 white or brown mushrooms

1/2 cup white cheddar cheese

1/2 cup orange cheddar cheese

salt and pepper

dried thyme (abo





Directions:





Preheat oven to 375F.

Wash your mushrooms and take out the stems so they are hollow.

Grate cheese into bowl and mix the 2 cheeses.

Place mushrooms onto a baking tray.

Fill mushrooms with cheese.

Top with salt, pepper and dried thyme.

Bake for 15 minutes until cheese is melted and mushrooms are browning around edges.

Read more: http://www.cooking-with-us.com/cheddarstuffedmushrooms.php#ixzz2xquspdpD

Stuffed Mozzarella Meatballs

Mozzarella-Stuffed Meatballs Recipe



Ground turkey meatballs served with spaghetti and sauce will be a hit
with the entire family when they discover the hidden pocket of cheese
inside the meatballs.





Ingredients:



1 (13.25 ounce) package dry whole

wheat spaghetti, uncooked

1 (20 ounce) package lean ground turkey

1/4 cup Egg Beaters® Original

1/4 cup Italian-style bread crumbs



2 (1 ounce) pieces part-skim mozzarella

string cheese

2 tablespoons Pure Wesson® Canola

Oil

1 (26.5 ounce) can Hunt's® Traditional

Pasta Sauce







Directions:





1. Cook spaghetti according to package directions, omitting salt.





2. Meanwhile, combine turkey, Egg Beaters and bread crumbs in bowl just
until combined. Divide mixture into 18 portions. Cut cheese into 18
equal pieces (about 1/2 inch). Place 1 piece cheese in center of each
meat portion and gently shape into ball.





3. Heat oil in large nonstick skillet over medium heat. Add meatballs;
cook 8 to 10 minutes, turning gently to brown all sides. Cook 2 to 3
minutes more or until meat is no longer pink. Remove drippings. Pour
sauce over meatballs; heat until sauce is hot, stirring occasionally.







4. To serve, divide spaghetti between each plate and top with 3 meatballs and sauce each.

Read more: http://www.cooking-with-us.com/stuffedmozzarellameatballs.php#ixzz2xqu79wjO

Fried Macaroni and Cheese Balls

Fried Macaroni and Cheese Balls This is a recipe from Paula Deen's magazine. Plan ahead, you will need to refrigerate the cheese sauce for 8 hours and the balls freeze for 2 hours. The chilling and freezing time is included in the prep time listed. By Lainey6605 Ingredient: 4 quarts water 1 teaspoon salt, divided 2 cups uncooked elbow macaroni 1/2 cup milk 3 tablespoons milk 1 (12 ounce) packages cheese spread, cubed 1 cup mozzarella cheese, shredded 1/4 teaspoon ground black pepper 4 large eggs 2 cups Italian seasoned breadcrumbs 1/2 cup yellow cornmeal peanut oil, for frying Directions Lightly grease a 13x9-inch baking dish. In large saucepan, bring water and 1/2 t salt to a boil over high heat. Add pasta, and cook 6-8 minutes, or until tender; drain well. In a large bowl, combine hot cooked pasta, 1/2 cup milk, cheese spread, mozzarella cheese, 1/2 teaspoon salt and pepper; stir until cheeses are melted. Spoon into prepared baking dish; cover, and refrigerate 8 hours. Roll macaroni and cheese into 1-inch balls; place on a baking sheet, and freeze 2 hours. In a small bowl, whisk together eggs and remaining milk. In a separate small bowl, combine breadcrumbs and cornmeal. Dip balls into egg mixture, then dredge in breadcrumb mixture. In a large Dutch oven, pour oil to a depth of 2 inches; heat to 350 degrees over medium heat. Fry macaroni and cheese balls in batches, 3-4 minutes, or until golden brown. Drain on paper towels. Read more: http://www.cooking-with-us.com/friedmacaroniandcheeseballs.php#ixzz2xqtEMOh4