CHICKEN POT PIE CRESCENT BRAID RECIPE

This bird pot Pie Crescent Braid is a completely clean and delicious dinner wrapped in a excellent crescent braid!

CHICKEN POT PIE CRESCENT BRAID RECIPE
CHICKEN POT PIE CRESCENT BRAID RECIPE

One of the reasons i really like that tagline is due to the fact I quite a good deal say, appearance. If i'm able to do this, you can too. I swear. I pretty an awful lot made the entirety the moment I went along. I do not know a ton approximately baking, i take advantage of a number of baking Mixes.

My lifestyles turned into so ridiculously far from ideal. And my house is a catastrophe. So after I say, if i'm able to do that, you could, too, I truly mean it.

Perhaps this has never been greater true than with this hen pot Pie Crescent Braid.

CHICKEN POT PIE CRESCENT BRAID RECIPE

INGREDIENTS:

  • seamless crescent roll dough I used Pillsbury
  • 1 cup cooked chicken
  • 1 cup frozen peas and carrots
  • 1/2 cup cream of chicken condensed soup
  • 4 oz cream cheese
  • 1/2 cup cheddar cheese

INSTRUCTIONS:

  1. Preheat your oven to 375 degrees.
  2. In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture.
  3. Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
  4. Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
  5. Pinch the ends of the dough to keep the filling inside while it bakes.
  6. Bake for 20 to 25 minutes so that the top is nice and golden brown.
  7. Let stand about 10 minutes before cutting in to it.

EASY KETO PIZZA ROLL UPS

You won't believe how easy this keto pizza Roll up is to make. Whip up a batch and satisfy the craving of salted snacks. Plus they're full of nutrients your frame wishes. So not only are they very tasty, however they may be precise for you as nicely.

EASY KETO PIZZA ROLL UPS
EASY KETO PIZZA ROLL UPS

I can share a few critical dietary facts approximately this keto snack first. Salty snacks cravings do no longer necessarily imply cheating and going out of ketosis. while you really need to chunk the pizza, indulge that yearning with this the keto-pizza Roll-up.

They are quite simple to make that you may be capable of eat them in a few minutes to get a traumatic yearning.

That is tremendous! it is essentially mozzarella cheese rolled with pepperoni and marinara sauce internal.

EASY KETO PIZZA ROLL UPS

INGREDIENTS:

  • 12 slices of mozzarella cheese
  • Pepperoni slices or you can use mini pepperoni as well
  • Italian seasoning
  • Keto Marina Sauce

INSTRUCTIONS:

  1. Preheat oven to 400 degrees.
  2. Line a cookie sheet with a baking mat or parchment paper.
  3. Now lay slices of cheese on the baking mat and place in the oven for 6 minutes or until cheese slices start to slightly brown around the edges.
  4. Remove from the oven and allow the cheese to slightly cool. Allow the slices to cool and sprinkle with Italian seasoning and add pepperoni if you would like.
  5. Roll and serve with your favorite dipping sauce! Enjoy!
  6. Make sure you Pin this post to your recipe board so you can find it again later.

SLOW COOKER CILANTRO LIME CHICKEN RECIPE

Allow me to introduce you to your new friend, sluggish Cooker Cilantro lime chicken. that is real here is a very experienced, pleasant restaurant this is very juicy taco hen, and it'll trade your life and your meal plan for the better.

Look, pal, there are two things I need to inform you approximately this recipe for Cilantro lime chicken.

SLOW COOKER CILANTRO LIME CHICKEN RECIPE
SLOW COOKER CILANTRO LIME CHICKEN RECIPE

These are cooked in a sluggish Cooker and take, like, 10 mins to prep. maybe 15 when you have babies striking down your legs, otherwise you shake a few morning espresso at the same time as you prep, otherwise you simply mind-set and experience like Takin' easy.

I lied, 3 matters. you'll fortuitously devour this chicken for days, and so does your toddler. If I do, you may too! consequently, your future will thank you if you just double up on the sauce, pour over some more chickens, and tuck that little miracle into the freezer to maintain it secure.

Seriously, you'll adore this recipe for these kinds of motives, and additionally because you are smart. And you want definitely actual, very tasty meals.

SLOW COOKER CILANTRO LIME CHICKEN RECIPE

INGREDIENTS:

  • 1/2 c chicken broth
  • 1/4 c olive oil
  • 1/4 c lime juice
  • 4 cloves garlic, peeled and smashed
  • 1 jalapeno, seeded and chopped; see notes
  • 1-2 tsp sea or kosher salt, see notes
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp cracked black pepper
  • 2 lb boneless skinless chicken breasts
  • 1/2 c chopped cilantro

INSTRUCTIONS:

  1. Place the chicken broth, olive oil, lime juice, garlic, jalapeno, salt, cumin, paprika, and pepper into a food processor. Blend until the garlic and jalapeno are pulverized and the sauce is well incorporated.
  2. Lay the chicken in a single layer in the crockpot. Pour the sauce over the chicken. 
  3. Cover and cook on low for 8 hours for best results (or high for 4 hours).
  4. Using two forks, shred the chicken. Add the cilantro to the chicken, and toss again. Serve immediately (see post notes for serving suggestions). Leftovers keep in a tightly sealed container in the fridge for a week, or in the freezer for up to 2 months. 

SWEDISH MEATBALL PASTA BAKE RECIPE

This is the type of food consolation dish you're making on weekends. Assume Swedish meatballs meet the casserole and that is what we've got were given occurring here today. Nifty, right? I tend to select casseroles in winter. perhaps due to the fact they tend to be heavier and perfect for a cold night. because of this in case you calculate energy then save this recipe for days while energy aren't counted like weekends or holidays.

SWEDISH MEATBALL PASTA BAKE RECIPE
SWEDISH MEATBALL PASTA BAKE RECIPE

As head, this recipe takes a bit time to make, which is a real purpose why I propose making this at the weekends. it is no longer difficult to make, however there are many steps. It took me an awful lot longer than I concept it would be.

When I made this, it reminded me that I do not like making meatballs. I discover them a few type of pain to make. Does absolutely everyone else experience that manner? The meatballs on this picture are a touch larger than what the recipe requires. I did not see the beef package that my husband picked up due to the fact i thought it turned into the amount I wanted. i'm terrible. Meatballs are nevertheless out massive even though.

My husband would love more pasta however I think that might damage the integrity of this dish. I suppose that the ratio of carbohydrates to sauces/gravy is the key to a great casserole and it's the location right here. Dry casseroles do not make for a very good meal.

SWEDISH MEATBALL PASTA BAKE RECIPE

INGREDIENTS:
Ingredients for the Meatballs:

  • 1 and 1/4 cups plain panko bread crumbs
  • 4 tablespoons butter
  • 2/3 cup yellow onion, finely chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon nutmeg
  • 3 cloves of garlic, minced
  • 2/3 cup milk
  • 2 eggs
  • 1 pound ground beef (I used 85/15.)
  • 1 pound ground pork
  • 3 tablespoons oil

Ingredients For The Pasta:

  • 2 cups shell pasta


Ingredients For The Sauce:
  • 6 tablespoons butter
  • 1/4 cup plus 3 tablespoons all-purpose flour
  • 4 cups beef broth (I used low sodium, equivalent to a 32 ounce box.)
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce 
  • 3 tablespoons fresh parsley, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon salt 
  • 1/2 teaspoon black pepper

INSTRUCTIONS:
Instructions For The Meatballs:

  1. Add the panko bread crumbs to a large bowl and set aside.
  2. In a skillet over medium heat, melt the butter.
  3. Add the finely chopped onion, salt, pepper, allspice, and nutmeg and cook for about 5 minutes. Stir often.
  4. Add the minced garlic and cook for another 2 minutes.
  5. Turn the heat down to low/medium, and add the milk. Stir everything together and bring it to a simmer.
  6. Once the onion mixture has come to a simmer, pour it from the pan into the bowl of panko bread crumbs and stir everything together. The mixture will be very thick. Set this bowl aside to cool.
  7. In a separate extra large bowl, add the eggs and beat them.
  8. Then add the ground beef, ground pork, and cooled onion mixture. Mix everything together. (It’s gross, but it’s easiest and quickest to do using your hands.)
  9. Form about 30 balls and then chill them in the refrigerator for 30 minutes.
  10. Once the meatballs are done chilling, in a large skillet over medium heat, heat up the oil.
  11. Add the meatballs to the skillet in batches and cook them until they are browned on all sides, about 15 minutes. Batches made it so the pan wasn’t over crowded which made flipping them and seeing when they were done easier.
  12. Transfer the meatballs to a dish and set them aside.

Instructions  For The Pasta:

  1. Cook the pasta al dente according to the directions on the box, drain it and add it to a 9 x 13 oven safe baking dish.

Instructions  For The Sauce And Assembly:

  1. Preheat the oven to 375 degrees F. (This is not part of the sauce steps but you’ll want the oven preheated by the time you are done with these steps.)
  2. Place the meatballs into the baking dish, nestling them into the pasta.
  3. In a large skillet on medium heat, melt the butter.
  4. Add the flour, stirring constantly, for about 2 minutes.
  5. Stir in the beef broth, water, Worcestershire, salt and pepper and bring it to a simmer. Stir often.
  6. Reduce the heat to low/medium, and add the parsley and heavy cream. Stir everything together constantly and cook it until it thickens, about 10 minutes.
  7. Carefully pour the sauce over the meatballs and pasta.
  8. Bake the Swedish meatballs, pasta, and sauce in the preheated oven for 30 minutes.

HOMEMADE BLUEBERRY RASPBERRY SCONES

Within the morning that i was in my sport and controlled to drag some thing out of the oven at a reasonable hour, I usually percentage a bit fruit from my work with my friends who are continually grateful. believe beginning your door on a Sunday morning for a heat plate of scones or muffin oven.

HOMEMADE BLUEBERRY RASPBERRY SCONES
HOMEMADE BLUEBERRY RASPBERRY SCONES

Sending beats on the door, they open it to find me cloaked in ragged robes, crumpled hair over my head, and uggs on my toes. I consider I have to remind them a little omit Hannigan from the film Annie. They by no means complained, or maybe laugh. They most effective accept baked with a smile and a honest thank you-that commenced my day trip nicely.

This beyond Sunday morning i discovered myself ripping through my biscuit/scone document for a blueberry recipe scones I had hung into for some time. H put in a unique request remaining month-yep, you study that right, moon-for blueberry scones. It became just a twist of fate that i found some extremely good looks, and remained organic, Berries in the marketplace on Saturday. I understand if I do not use it immediately, the week will arrive and there they'll sit within the fridge for days till i've a chance to distract me again to the oven.

After some extreme documents dig I positioned a recipe. This comes from the Illustrated cook internet site and requires the approach i've been curious to strive. The butter in this recipe is grated. i've used that system with Pie crust however it's never in a scone. The scrolling commands for this scones are also barely extra worried but well worth a few greater steps. Combining these  methods is made for smooth textured and scrumptious scones.

HOMEMADE BLUEBERRY RASPBERRY SCONES

INGREDIENTS:

  • 16 tablespoons unsalted butter (2 sticks), frozen whole 
  • 1 1/2 cups fresh berries (Any combination of blueberries, raspberries, blackberries or strawberries may be used.)
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 2 cups unbleached all-purpose flour (10 oz), plus additional for work surface
  • 1/2 cup sugar (3 1/2 oz), plus 1 tablespoon for sprinkling
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 teaspoon grated lemon zest

INSTRUCTIONS:

  1. Adjust oven rack to middle position and heat oven to 425˚F.  Line a baking sheet with parchment paper.  Score and remove half of wrapper from each stick of frozen butter.  Grate unwrapped ends on large holes of box grater (grate a total of 8 tablespoons).  Place grated butter in freezer until needed.  Melt 2 tablespoons of remaining ungrated butter and set aside.  (Save remaining 6 tablespoons butter for another use.)  Place berries in freezer until needed.
  2. Whisk together milk and sour cream in medium bowl; refrigerate until needed.  Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl.  Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
  3. Add milk mixture to flour mixture; fold with spatula until just combined.  With rubber spatula, transfer dough to liberally floured work surface.  Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in a ragged ball, adding flour as needed to prevent sticking.
  4. Roll dough into approximate 12 inch square.  Fold dough into thirds like a business letter, using a bench scraper or a metal spatula to release dough if it sticks to rolling surface.  Lift short ends of dough and fold into thirds again to form approximate 4-inch square.  Transfer dough to a plate lightly dusted with flour and chill in freezer 5 minutes.
  5. Transfer dough to floured work surface and roll into approximate 12-inch square again.  Sprinkle berries evenly over surface of dough, then press down so they are slightly embedded in dough.  Using bench scraper or a thin metal spatula, loosen dough from work surface.  Roll dough, pressing to form tight log.  Lay seam-side down and press log into 12 by 4-inch rectangle.  Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles and transfer to prepared baking sheet.
  6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar.  Bake until tops and bottoms are golden brown, 18 to 25 minutes.  Transfer to wire rack and let cool 10 minutes before serving.

CREAMY SOUTHWEST CHICKEN ALFREDO

I love one pot Pastas. They make ingesting time so easy in my residence due to the fact they do not use a dozen unique dishes and pots and pans to prepare and they're usually very short to make. additionally, like those 5-element Creamy bird Alfredo, they do not want a ton of components, or random strange matters that I don't usually have accessible already.

CREAMY SOUTHWEST CHICKEN ALFREDO
CREAMY SOUTHWEST CHICKEN ALFREDO

This 5-element Creamy fowl Alfredo is clearly a pantry meal for me. I constantly have a paste within the pantry and it is very uncommon that I don't have rotel in there too. Chickens, Cilantro, creams, and cheeses are also on my weekly shopping list as they may be flexible and may upload numerous flavor to the best ingredients.

The meals pantry is extraordinary due to the fact I think they assist maintain the budget on course because you rely on simple, simple elements for the education of the meal. The Pasta may be very beneficial stretch the food and a small quantity of meat away.

Those recipes come together very quickly. First, you'll season some chickens together with your preferred taco seasoning. keep-bought works high-quality, or you can throw together this batch of spicy taco seasonings and live handy to your spice cabinets for plenty other recipes.

I love the best cook dinner 11 "cast Iron pans for this food practise. This fowl brown rose became truely excellent and it become a pleasing length to eat one pot.

Some other Bonus of cast iron is that it movements without problems from the stove to the oven, if you prepping a prescription that requires transferring the dish to the oven, otherwise you simply need to keep the food warm whilst you installation the table and instruction for the salad. cast iron additionally seems attractive set at the table earlier than dinner is served.

CREAMY SOUTHWEST CHICKEN ALFREDO

INGREDIENTS:

  • 2 boneless, skinless chicken breasts
  • 1 Tbsp taco seasoning
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 cup heavy cream
  • 1/2 cup Mexican cheese blend
  • 1 can Mild Rotel or chopped tomatoes, 2 Tbsp reserved for garnish
  • 8 ounces Penne Pasta, cooked according to package instructions
  • Garnish: 2 tablespoons chopped fresh Cilantro Leaves

INSTRUCTIONS:

  1. Pat the chicken dry on both sides with a paper towel. Sprinkle with the taco seasoning on all sides. Heat the olive oil in a cast iron pan over medium heat. Add the seasoned chicken to the pan and cook, turning once, until the chicken is completely cooked through (about 5 minutes per side). Remove chicken from the pan, place on a plate, cover with foil. Add the butter to the pan that the chicken was cooked in and melt over medium heat. Slowly add the heavy cream, whisking to incorporate all the seasonings and browned bits left behind from cooking the chicken. Whisk constantly and cook for about 2 minutes. Add the cheese, rotel (reserving 2 tablespoons for garnish), and stir until thickened and the cheese is melted. Stir in the cooked pasta and reduce heat to low. Remove chicken from the foil covered plate, slice into strips. Place the sliced chicken on top of the pasta and sprinkle with reserved rotel and optional cilantro garnish for a pop of color. Serve immediately.

BLUEBERRY CHEESECAKE CRUMB CAKE RECIPE

Blueberry Cheesecake Cake crumbs is a scrumptious mixture of two tantalizing cakes: Cake crumbs and blueberry cheesecake. With a easy and smooth dessert recipe you may get  desserts packed in one super deal with. Creamy and delicate cheesecake is full of blueberries!  The crust and topping are made of the same combination, because of this a lot much less work and grimy plates, too.

BLUEBERRY CHEESECAKE CRUMB CAKE RECIPE
BLUEBERRY CHEESECAKE CRUMB CAKE RECIPE

However, this isn't always the primary time for me to feature cheesecake filling crumb cakes. it's like a good combination!!! Creamy filling stuck inside a moist cake with crisp streusel crumbs on pinnacle is irresistible!

Maybe you've got visible or even tried my Strawberry cheesecake espresso Cake, raspberry Cream Cheese espresso Cake or smooth Cinnamon coffee Cake recipe.

However, this time I overloaded my crumb cakes with filling and making a totally generous layer of filling cheesecake. surely, there are extra fills than crust and toppings on this cake. however, the blueberry cheesecake Crumb This Cake turns out outstanding. Very tasty and really flavorful!!!

Additionally, I upload loads of blueberries. Blueberries run thoroughly with cheesecake. Blueberry cheesecake is my preferred flavor blend. i've used it inside the Sopapilla Blueberry Cheesecake Bar and the White Chocolate Blueberry Lasagna and French toast Muffin, as an instance.

BLUEBERRY CHEESECAKE CRUMB CAKE RECIPE

INGREDIENTS:
Crumb Cake:

  • 3 and 1/3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2/3 cup butter-cold and cut in cubes
  • Grated zest from 1 lemon(optional)
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

Blueberry Cheesecake Filling:

  • 8 oz. mascarpone
  • 8 oz. cream cheese-softened
  • ½ cup + 2 Tablespoons caster sugar
  • 2 Tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 and 2/3 cups of blueberries

Glaze:

  • ½ cup powdered sugar
  • 2–3  teaspoons milk

INSTRUCTIONS:

  1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
  2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
  3. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
  4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
  5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
  6. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
  7. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
  8. Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
  9. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

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