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Cookies N’ Cream Cut Out Cookie

Cookies and Cream Cut Out Sugar Cookie Recipe

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Green Enchiladas Chicken Soup

INGREDIENTS

  • 2.5 lbs boneless skinless chicken breasts or thighs
  • 28 oz can green enchilada sauce
  • 24 oz chicken broth
  • 1 cup half and half
  • 2 cup Monterey jack cheese
  • 4 oz cream cheese cubed and at room temperature
  • 4 oz green salsa (salsa verde)
  • salt and pepper to taste

INSTRUCTIONSSLOW COOKER INSTRUCTIONS:

  1. In a 6-quart slow cooker add chicken breast or thighs green enchilada sauce and chicken broth. Cook on Low 6 to 8 hours.
  2. Remove chicken and shred. Add shredded chicken jack cheese cream cheese half and half and green salsa to slow cooker. Turn crockpot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
  3. Serve and enjoy! Delicious topped with avocado cilantro green onion and sour cream.

INSTANT POT INSTRUCTIONS:

  1. Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
  2. Set pot to saute medium and add remaining broth shredded chicken green enchilada sauce salsa and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.

STOVETOP INSTRUCTIONS:

  1. In a large stockpot add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
  2. Add shredded chicken enchilada sauce half and half jack cheese cream cheese and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa hot sauce and sour cream on the side. Enjoy!

Base Recipe adapted from this SITE

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Yummy No Bake Summer Berry Icebox Cake

Ingredients

  • 19 oz graham crackers
  • 8 oz cream cheese softened
  • 2 (3.4 oz) packages Vanilla Instant Pudding
  • 2-1/2 cups cold milk
  • 12 oz Cool whip (or homemade whipped cream)
  • 3 cups fresh strawberries sliced
  • 1-1/2 cups fresh blueberries
  • 2 oz white chocolate chips

Instructions

  1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
  2. Gradually beat in milk.
  3. Gently stir in Cool Whip or homemade whipped cream reserving ½ cup.
  4. Spread a thin layer of cool whip in a 9×13 pan just to coat the bottom.
  5. Layer 5 graham crackers across the center of the pan then 2 more breaking them as needed to fit around the top and bottom edges.
  6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
  7. Place graham crackers on top of berries then pudding mixture then layer of berries again.
  8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
  9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
  10. When ready to serve melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
  11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy piping bag.

This article and recipe adapted from this site

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Best Cheesy Honey Mustard Chicken

INGREDIENTS:

  • 4 boneless chicken breasts
  • 3/4 cup honey
  • 1/2 cup Dijon mustard
  • 1 tsp lemon juice
  • 1/2 tsp paprika
  • lemon pepper to taste
  • 1/4 cup chopped cooked bacon
  • 1 cup shredded mozzarella cheese

INSTRUCTIONS:

  1. Preheat oven to 375ºF.
  2. Season chicken breasts with lemon pepper. Place in 9×13 baking dish.
  3. Combine honey mustard lemon juice and paprika. Pour over chicken. Bake for 20-25 minutes.
  4. Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese. Continue to bake until cheese is starting to brown (about 10 minutes).

This article and recipe adapted from this site

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Icelandic Vinarterta

The cake is 7 layers high and therefore the layers are paper thin. Yield: This recipe is for 2 cakes that are 7 inches in diameter.

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English Lemon Shortbread Strips

English Lemon Shortbread Strips are incredibily tender buttery and morish. THe lemon in the shortbread recipe and glaze are proportioned perfectly.

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Creamy Italian Instant Pot Chicken Breasts

Ingredients

  • 4 boneless skinless chicken breásts
  • 1 cup low sodium chicken broth
  • 1 teáspoon minced gárlic
  • 1 teáspoon Itálián seásoning
  • 1/4 teáspoon sált
  • 1/4 teáspoon bláck pepper
  • 1/3 cup heávy creám (see notes ábove)
  • 1/3 cup chopped roásted red peppers
  • 1 1/2 táblespoons corn stárch
  • 1 táblespoon básil pesto

Instructions

  1. Pláce chicken breásts in the bottom of the Instánt Pot. Ádd broth ánd sprinkle with gárlic Itálián seásoning sált ánd pepper.
  2. Pláce lid on the Instánt Pot ánd turn válve to seáling. Select Mánuál high pressure (the defáult) ánd set the timer to 8 minutes. The pressure cooker will táke ábout 10 minutes to build pressure ánd begin counting down.
  3. Once the cook time is over turn the Instánt Pot off ánd let pressure releáse náturálly for 5 minutes then do á quick releáse ánd open the lid.
  4. Remove the chicken breásts ánd pláce on á cutting boárd or serving plátter. Turn the Instánt Pot to sáute. (OPTIONÁL: stráin the broth if there is fát or unáppetizing chunks left over)
  5. Stir together creám red peppers corn stárch ánd pesto ánd ádd to the pot. Whisk ánd cook for 3-4 minutes until thickened. Ádd chicken báck to the sáuce or serve with the sáuce over top if desired.

This article and recipe adapted from this site

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Healthy Chicken Alfredo With Spaghetti Squash

IngredientsDairy Free Alfredo Sauce

  • 1 1/2 cups raw cashews
  • 3/4-1 cup water or unsweetened almond milk
  • 2 cloves garlic peeled
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons nutritional yeast
  • 1 1/2 teaspoon salt plus more to taste
  • 1 teaspoon dried basil

Healthy Chicken Alfredo

  • 2 medium chicken breasts
  • Salt and freshly cracked black pepper
  • 1 tablespoon avocado oil or olive oil plus more as needed
  • 28 ounces cooked spaghetti squash from about 1 large spaghetti squash
  • fresh parsley chopped

InstructionsMake the chicken:

  1. Season the chicken breasts on both sides with plenty of salt and pepper. Heat 1 tablespoon avocado oil over medium-high heat then carefully add chicken breasts to pan. Cook 8-9 minutes total for medium chicken breasts and 9-10 minutes for large chicken breasts flipping once in between cooking time. Add a little more oil to pan if necessary.
  2. When cooked through remove from pan and let rest 5 minutes. Then slices into strips against the grain.

Make the dairy-free alfredo sauce:

  1. In a high-speed blender combine all ingredients. Blend until completely smooth and hot. If your blender does not heat contents transfer sauce to saucepan and heat over low heat.
  2. Assemble the healthy chicken alfredo:
  3. Heat the spaghetti squash through either in the microwave or in a large skillet then top with the dairy-free alfredo sauce and sliced chicken. Garnish with fresh chopped parsley and more freshly cracked black pepper.

Recipe NotesTo make spaghetti squash:Halve your spaghetti squash and scoop out seeds with a spoon. Discard seeds. Place spaghetti squash halves on a baking sheet or in a roasting pan. Add a little water if you like about 1/2 cup to help steam the squash. Roast at 400º F for 30-45 minutes or until easily pierced with a fork. Remove from oven and let cool slightly then use a fork to gently scrape the flesh out of the skins separating the flesh into strands or spaghetti. This article and recipe adapted from this site

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The Easiest Reese’s Pie Recipe

Ingredients

  • 1 graham cracker pie crust
  • (1) 8 oz. container of Cool Whip
  • (1) 8 oz. pkg of cream cheese
  • 1 bag Reese s Peanut Butter Cups-crushed (You can actually use any candy bar and change it up…for example Butterfinger Pie)

**Note: It is easy to cut and cruch candy after it has been refrigerated for a while.Instructions

  1. Blend the cool whip cream cheese and most of the Reese s Peanut Butter cups (save some candy for the topping).
  2. Pour in pie crust
  3. Sprinkle extra candy toppings on top.
  4. Let the pie site in the fridge for 30 minutes and serve ????
  5. Yes it is really that easy!

This article and recipe adapted from this site

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Wind & Willow Sweet Autumn/fall Cheeseball And Dessert Mix Bundle – Caramel Apple & Pumpkin Pie

Caramel Apple – Delicious spread on apple slices or with graham crackers Pumpkin Pie – A favorite fall tradition Easy to make cheeseball desserts!