Amazingly Simple Homemade Cheez Its

 Ingredients

• Ultra-Thin Deli Cheese: I noticed Sargento’s sharp cheddar slices at the store, but I opted for the generic brand instead—and it turned out just fine! With grocery prices climbing, I wanted to see if the budget option held up. I used six slices, which fit nicely on the baking sheet.
• Salt: No cheese chip is complete without a sprinkle of salt. Whether you prefer fine or coarse, it adds that essential flavor boost.

Instructions 

1. Set your oven to 275°F and prepare a baking sheet by lining it with parchment paper.
2. Slice each cheese slice into four equal squares, then arrange them on the sheet with about ¾ inch of space between each piece.
3. Once arranged, use a straw to punch a small hole in the center of every square.
4. Bake for 20–22 minutes until crisp.
5. Take the tray out, lightly season the cheese crackers with salt, and allow them to cool before removing and serving.

Ultra Simple Corndog Muffins (uses basic ingredients)

Ingredients

• 1 box (8.5 oz) Jiffy corn muffin mix

• 1 large egg

• 1/3 cup whole milk

• 4 hot dogs, each sliced into six 1-inch pieces

Instructions

• Preheat the oven. Set the temperature to 375°F if using a dark, nonstick muffin pan, or 400°F for a light or ceramic one. This small change helps keep the bottoms from browning too quickly.

• Prepare the pan. Generously coat a 24-cup mini muffin tin with nonstick spray, making sure the sides and edges are well covered so the muffins release easily.

• Make the batter. In a medium bowl, mix together the Jiffy corn muffin mix, egg, and milk until just blended. Allow the batter to sit for about 4 minutes so it can thicken slightly.

• Fill the cups. Stir the batter once more, then spoon it into each muffin cup, filling them roughly three-quarters full.

• Add the hot dogs. Place one piece of hot dog into the center of each portion of batter. Don’t press it all the way down—baking will cause the batter to rise up around it.

• Bake. Transfer to the oven and bake for 8–10 minutes, until the tops are lightly golden and spring back when touched.

• Cool and serve. Allow the muffins to rest in the pan for 5 minutes before removing. Serve warm with ketchup, mustard, or your favorite dip.

Rich and Homemade Hershey's Chocolate Frosting

Ingredients

• 3 cups confectioners’ sugar

• ⅔ cup unsweetened cocoa powder (Hershey’s recommended)

• ½ cup salted butter (1 stick), melted

• 1 teaspoon pure vanilla extract

• ⅓ cup milk

Instructions

1. In a medium mixing bowl, combine the melted butter with the cocoa powder and mix until smooth.
2. Gradually beat in the powdered sugar, adding about a cup at a time, alternating with a splash of milk.
3. Continue mixing with an electric mixer until all the sugar and milk are incorporated and the frosting reaches a spreadable texture. If the mixture seems too thick, blend in a little extra milk.
4. Finally, stir in the vanilla extract.

Quick Notes

• This frosting is perfect for piping onto cupcakes or cakes.
• The recipe yields 2 cups, which is enough to frost a 9-inch layer cake, a 9×13-inch cake, or 16 cupcakes.
• You can easily double the recipe (or increase it by one and a half times) to make more.
• Leftover Hershey’s chocolate frosting can be stored in a sealed container in the refrigerator for up to one week.

Amazing Beef Stew Prepared in Instant Pot

Ingredients

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Meat

• 2½ to 2¾ pounds beef chuck roast, cut into 1–2 inch cubes

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Vegetables

• 1 pound baby gold potatoes, halved or quartered if large
• 2 cups carrots, thinly sliced (3–4 large carrots)
• 1¾ cups celery, thinly sliced (4–5 stalks)
• 1 cup frozen peas
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

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Aromatics

• 1 cup yellow onion, diced (about 1 small onion)
• 2 teaspoons minced garlic (about 2 cloves)

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Liquids

• 4 cups beef stock or broth, divided (see note 2)
• 1 tablespoon Worcestershire sauce

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Seasonings & Herbs

• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 beef bouillon cube (see note 2)
• ½ teaspoon paprika
• 1 teaspoon dried parsley
• 4 sprigs fresh thyme or ½ teaspoon dried thyme
• 2 bay leaves

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Fats

• 3 tablespoons olive oil, divided
• 3 tablespoons unsalted butter

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Thickener

• ⅓ cup all-purpose flour
• 2 tablespoons tomato paste

Instructions

1. Start by pouring 1 cup of beef stock into the Instant Pot. Add in the sliced carrots, celery, fire-roasted diced tomatoes, halved potatoes, and tomato paste.
2. Cut the chuck roast into 1–2-inch cubes, trimming away any tough fat or gristle. Season the beef cubes generously with salt and pepper (about 1 teaspoon of each).
3. Heat a large cast-iron skillet over high heat (see note 1). Add 1 tablespoon of olive oil. Once the pan is hot and shimmering, add the beef cubes—be sure they sizzle immediately. Sear the meat for 2 minutes on each side, leaving it undisturbed to get a good sear. Use tongs to flip the pieces after about 2 minutes. Work in 2–3 batches to avoid crowding the pan. Once seared, transfer the beef to the Instant Pot with a slotted spoon. If needed, add another tablespoon of oil to the pan before searing the next batch.
4. Do not wash the skillet. Let it cool slightly before adding the remaining tablespoon of olive oil. Reduce the heat to medium-low and add the diced onions. Sauté for 3–4 minutes, scraping up any flavorful browned bits from the bottom of the pan as you stir. Add the minced garlic and cook for another 30 seconds until fragrant. Toss in the butter and let it melt, reducing the heat to low if things get too hot. Stir in the flour and whisk constantly, cooking for 1 minute to eliminate the raw flour taste.
5. Gradually pour in 1 cup of beef stock, whisking the entire time. Let this simmer over low heat until a thick paste forms, about 1–3 minutes. Be sure to scrape up any remaining bits from the pan. Slowly add the remaining 1 ½ cups of beef stock, bringing it to a simmer and whisking until the sauce thickens and becomes smooth—this should take another 2–4 minutes. (Optional: If you prefer, you can swap some of the beef stock with red wine—see note 2.)
6. Transfer the gravy into the Instant Pot along with the seared beef and any juices that have accumulated. Add the beef bouillon cube (crumbled), paprika, dried parsley, thyme, bay leaves, and Worcestershire sauce. Stir everything together to combine. Make sure the beef is fully submerged, pressing it down as necessary. Pour the remaining ½ cup of beef stock into the pot.
7. Close and seal the Instant Pot. Set it to cook on high pressure for 40 minutes. Once the cooking time is complete, allow the pressure to naturally release for 15 minutes. After 15 minutes, vent the remaining pressure and carefully open the lid. Discard the bay leaves and stir in the frozen peas.
8. Taste the stew and adjust the seasoning as needed, adding more salt, pepper, or a pinch of sugar to enhance the flavor. Serve hot in bowls, with some crusty bread on the side and fresh herbs if desired.

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Asparagus Wrapped with Prosciutto

See the Recipe Below

Asparagus wrapped in a delicious layer of prosciutto

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 1 pound asparagus, trimmed

Preparation Instructions

1. Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.
3. Heat the olive oil in a large open skillet on medium high heat. Add in the asparagus and cook until the prosciutto is crisp and the asparagus is completely tender. This process should take between 2 and 3 minutes overall. 
4. Serve right after removing it from the pan. 

Adapted From http://damndelicious.net/2013/12/27/prosciutto-wrapped-asparagus/

Quick and Easy Red Roasted Salsa

See the Recipe Below

Ingredients

• 2 (14 oz.) cans fire-roasted tomatoes (drained for thicker salsa)
• 2 oz. diced green chilies (1/2 can 4 oz. diced green chilies)
• 4 cloves garlic, peeled
• 1 cup fresh cilantro, packed
• 1 small onion, peeled and cut into chunks
• 1 jalapeno, stem removed and seeds divided
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 1 teaspoon dried Mexican oregano

Preparation Instructions

1. Add all of the ingredients but the tomatoes and green chilies to the blender (reserving jalapeno seeds). Blend until evenly chopped, scraping down the sides as needed. Add tomatoes and chilies and process until desired consistency is reached. Taste and add additional, salt and pepper if desired. For more heat, add in desired amount of jalapeno seeds.
2. Refrigerate for up to 2 weeks. May also be frozen.

Adapted From http://www.carlsbadcravings.com/fire-roasted-restaurant-blender-salsa-5-minutes/

Honey Mustard Chicken

See the Recipe Below

Photo Credit

Ingredients

¼ cup grainy mustard

¼ cup Dijon mustard

½ cup honey

1 teaspoon soy sauce

2 tablespoons tarragon leaves, chopped

1 tablespoon fresh ginger, minced finely

8 boneless, skinless chicken thighs

Preparation Instructions

1. Preheat the oven to 350 degrees F.
2. Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.
3. Combine the grainy mustard, Dijon mustard, honey, soy sauce, tarragon and ginger in a large bowl. Add the chicken thighs and toss to coat.
4. Place the thighs and sauce in a roasting dish, spooning sauce over the thighs and top with more tarragon leaves if desired. Bake for 45 minutes or until the thighs register 175 degrees and the juices run clear. Spoon sauce over the thighs and serve.

Adapted From http://www.foodiecrush.com/2014/01/honey-mustard-chicken/

Garlic Pesto Chicken

See the Recipe Below

Photo Credit

Ingredients

• 1/2 bottlе(s) Lаwrys Hеrb аnd Gаrliс Mаrinаdе
• 2 tаblеspoon(s) Pеsto
• 2 Bonеlеss Chiсkеn Brеаsts $
• 8 ounсе(s) Pеnnе Pаstа 1/2 box
• 2 tаblеspoon(s) Olivе Oil
• 3 сlovе(s) Gаrliс minсеd
• 2 tаblеspoon(s) Pеsto
• 1/2 сup(s) сhiсkеn broth
• 8 ounсе(s) Tomаto Sаuсе
• 1 сup(s) hаlf-аnd-hаlf
• 1 tаblеspoon(s) Flour аs nееdеd

Preparation Instructions

Cut сhiсkеn into onе inсh strips. Using sаmе knifе mаkе slits into сhiсkеn. Pour lаwrys mаrinаdе аnd pеsto ovеr сhiсkеn. Mаrinаtе ovеr night.

Boil wаtеr аnd stаrt on noodlеs.

Pour еntirе bаtсh of сhiсkеn, mаrinаdе аnd аll, into skillеt аnd сook сhiсkеn fully (thе mаrinаdе will еvаporаtе/сook down)

Hеаt olivе oil, сook gаrliс. Add pеsto. Simmеr in сhiсkеn broth until hаlf hаs сookеd down.

Add tomаto sаuсе. Thеn аdd milk. Simmеr for 5 minutеs.

Toss pаstа in. Add flour if it nееds to bе thiсkеnеd.

Plасе сhiсkеn on top аnd sеrvе.

Adapted From http://www.tenacitysolution.com/2014/02/garlic-pesto-chicken-with-tomato-cream.html?m=1

Chicken and Broccoli Stir Fry

See the Recipe Below

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Ingredients

• 2 cups broccoli flowerets
• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• 2 teaspoons cornstarch
• 2 teaspoons finely chopped ginger
• 1 cup chicken broth
• 2 garlic cloves, finely chopped
• 3 tablespoons soy sauce
• 2 teaspoons sugar

Preparation Instructions

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown.
2. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
3. Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

Adapted From http://www.piarecipes.com/2014/03/chicken-and-broccoli-stir-fry.html

Cream Cheese Bacon Rolls

See the Recipe Below

Ingredients

4-6 thin boneless, skinless chicken breasts

Chicken “stuffing”

6-8 ounces softened cream cheese (I used Chives and Onion cream cheese for a little extra flavor)

1 tablespoon of minced onion

1 tablespoon Italian Seasoning

1 tablespoon of garlic powder

1 teaspoon of pepper

2 teaspoons of lemon juice

4 Pieces of cooked and chopped Bacon

Coating the Chicken Rolls

1/4 cup flour

1 egg, beaten

1/2 cup corn flake crumbs

Preparation Instructions

1. Pre-heat oven to 350.

2. In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon. 

3. Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer.

4. Roll chicken. I only had one roll fall apart a little bit on me. To avoid this, you can use toothpicks to keep the roll together. (I realized as making this that we don’t own any toothpicks.) 

5. Coat rolls with flour, then lightly dip in egg mixture, followed me rolling them in corn flake crumbs. ** (notes below)

6.  Drizzle some olive oil in a large skillet and heat. Briefly cook rolls over high heat, browning all sides. 

7. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.

Adapted From http://blog.thelovenerds.com/2013/04/cream-cheese-and-bacon-chicken-rolls.html

Shepherd's Breakfast

See the Recipe Below

Photo Credit

Ingredients

• 3/4 pound bacon strips, finely chopped

• 1 medium onion, chopped

• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

• 8 eggs

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup (4 ounces) shredded cheddar cheese

Preparation Instructions

1. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
2. Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or until bottom is golden brown; turn potatoes. With the back of a spoon, make eight evenly spaced wells in potato mixture. Break one egg into each well. Sprinkle with salt and pepper.
3. Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted. Yield: 8 servings.

Adapted From http://www.tasteofhome.com/recipes/sheepherder-s-breakfast

Delicious Chicken Wrapped in Prosciutto with Asparagus

See the Recipe Below

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Ingredients

• 1 pound chicken breast, sliced thin (2-3 breasts)
• salt and freshly ground black pepper
• 2 tablespoons flour, or more
• 4 slices prosciutto
• 2 tablespoons olive oil
• 1 bunch asparagus
• 1/4 cup basil pesto
• 1/3 cup cream

Preparation Instructions

1. If the chicken breasts are thick, slit them in half lengthwise to make them thinner. Pat them dry with a paper towel, then sprinkle with salt and pepper; go easy on the salt, the prosciutto is salty.
2. Rub the chicken with the flour. Wrap each piece of chicken with a piece of prosciutto.
3. In a large skillet, heat the olive oil on medium. When it is hot, add the wrapped chicken. Cook for 5-6 minutes, then flip and cook for another 4-5 minutes or so, until browned and it reaches 165 degrees.
4. Meanwhile, add about 3 inches of water to a small pot, cover, and put it on to boil. Wash the asparagus and snap off the woody ends. Cut the asparagus into 2 inch pieces. Add to a steamer basket, and when the water in the pot is at a rolling boil, put the basket on top and cover. Cook for about 5 minutes, or until tender. Immediately rinse with cold water to stop the cooking and set it aside. (If you don't have a steamer, you can roast the asparagus, or saute it with some oil).
5. In a small bowl whisk together the pesto and cream. When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus. Bring the mixture to a boil, then turn off the heat. Serve with potatoes or crusty bread.

Adapted From http://thefoodcharlatan.com/2014/02/07/prosciutto-wrapped-chicken-and-asparagus/

Creamy Baked Chicken Taquitos

See the Recipe Below

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Ingredients

• 1/3 cup (3 oz) cream cheese
• 1/4 cup green salsa
• 1 Tablespoon fresh lime juice
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3 Tablespoons chopped cilantro
• 2 Tablespoons sliced green onions
• 2 cups shredded cooked chicken
• 1 cup grated pepperjack cheese
• about 12 small corn or flour tortillas (we liked flour better)
• kosher salt
• cooking spray

Preparation Instructions

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepper jack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.

Dip in salsa, sour cream, guacamole, or Tomatillo Dressing . They would be great with black beans and this Cilantro Lime Rice.

Adapted From http://www.the-girl-who-ate-everything.com/2010/04/baked-creamy-chicken-taquitos.html

Garlic and Butter Shrimp with Quinoa

See the Recipe Below

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Ingredients

• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 5 teaspoons minced garlic, divided
• 2 cups uncooked quinoa
• 1 teaspoon chili powder, divided
• 4 cups vegetable or chicken broth
• 6 tablespoons salted butter, divided
• 1 pound raw tail-on shrimp
• salt and pepper to taste
• fresh parsley for serving
• fresh lemon juice for serving

Preparation Instructions

1. Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
2. While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
3. Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
4. Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

Adapted From http://pinchofyum.com/garlic-butter-shrimp-quinoa

One Pot Ziti

See the Recipe Below

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, or more, to taste
• Kosher salt and freshly ground black pepper, to taste
• 1 (28-ounce) can crushed tomatoes
• 12 ounces ziti pasta
• 3/4 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup basil leaves, chiffonade

Preparation Instructions

• Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Stir in garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute; season with salt and pepper, to taste.
• Stir in tomatoes and bring to a simmer until slightly thickened, about 8-10 minutes. Stir in pasta and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
• Remove from heat; stir in Parmesan and heavy cream. Top with mozzarella and cover until cheese has melted, about 2 minutes.
• Serve immediately, garnished with basil, if desired.

Adapted From http://damndelicious.net/2014/01/20/one-pot-baked-ziti/

Stuffed Chicken Marsala

See the Recipe Below

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Ingredients

• Cheese Stuffing:
  1/2 cup smoked shredded cheese (provolone or gouda)
  8-oz package mozzarella cheese, shredded
  1/4 cup Parmesan cheese, grated
  1/2 cup breadcrumbs
  1 tsp fresh garlic, minced
  1/4 tsp red pepper flakes, crushed
  2 Tbsp sun-dried tomato flakes (drain first if in oil)
  1/3 cup green onions, thinly sliced
  3/4 cup sour cream (6 oz)
  1/2 tsp salt
  1/2 tsp black pepper
  
  Sauce:
  1 small onion, cut in half and thinly sliced lengthwise
  24 fl oz Marsala wine
  8 fl oz heavy cream
  2 small containers button mushrooms, thinly sliced (6 cups)
  Salt and pepper to taste
  2 lbs skinless, boneless chicken breasts
  4 fl oz olive oil
  2 cups all-purpose flour

Preparation Instructions

Pre-heat oven to 350°F.
COMBINE all cheese stuffing ingredients in a mixing bowl.

BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick.

PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.

FOLD over other lobe of chicken breast; does not have to seal.

HEAT large sauté pan over medium heat.

ADD olive oil and heat until shimmering.

PLACE flour in a shallow pan and season to taste with salt and pepper.

DREDGE stuffed chicken breasts in flour, shaking off excess.

SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.

REMOVE chicken from pan and place in a baking dish.

BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.

DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.

HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.

SERVE with your favorite garlic mashed potato recipe.

Adapted From http://www.bloglovin.com/viewer?post=2001503909&group=0&frame_type=a&blog=3673761&link=aHR0cDovL2ZlZWRwcm94eS5nb29nbGUuY29tL35yL1doZW5UaGVEaW5uZXJCZWxsUmluZ3MvfjMvWWd3aTFvVVlLRWsvc3R1ZmZlZC1jaGlja2VuLW1hcnNhbGEuaHRtbA&frame=1&click=0&user=0