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Ingredients

• 3 chicken breasts
• 2 (8 oz.) packages cream cheese
• 1 packet ranch seasoning
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 8 slices bacon, cooked and crumbled
• 8 slices cheddar cheese
• 8 hoagie rolls

How To Make Slow Cooker Cream Cheese Crack Chicken

• Add the chicken, cream cheese, ranch seasoning, shredded cheddar cheese and garlic powder to a slow cooker and cook on high for 3-4 hours.
• Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon. More than enough for 8 hoagie rolls!
• Enjoy!

INGREDIENTS:

Prep: 20 mins | Cook: 1 hr 35 mins | Total: 1 hr 55 mins | Servings: 10 | Yield: 1 casserole

This Potato Casserole is very satisfying! Think about the potatoes, bacon, and cheese in one dish. I think you already know how awesome this recipe is. Feel free to add more ingredients if you want a more full-packed meal. Give it a try and enjoy every bite!

Ingredients:

1 (16 ounces) package shredded Cheddar cheese, divided

1 (10.75 ounces) can condense cream of chicken soup

1 (8 ounces) container sour cream

½ (8 ounces) package cream cheese, at room temperature

¼ cup butter, at room temperature

¼ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon garlic powder

3 eaches potatoes, peeled and sliced into thin rounds, or as needed

½ cup chopped green onion

½ cup cooked bacon, chopped

Directions:

Step 1: Ready the oven and preheat to 175 degrees C or 350 degrees F.

Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 1 green bell pepper, diced
• 8 ounces mushrooms, diced
• 2 cloves garlic, chopped
• 2 pounds ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup cheese whiz (optional)
• 1 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 2 eggs
• 1 cup panko breadcrumbs (gluten-free for gluten-free)
• 4 ounces provolone (optional)
• 8 slices provolone

How To Make Philly Cheesesteak Meatloaf

Heat the oil in a large pan over medium heat, add the onion, bell pepper and mushrooms and cook until tender, about 7-10 minutes.
Add the garlic and cook until fragrant, about a minute, before removing from heat.
Mix the beef, salt, pepper, cheese whiz, Worcestershire sauce, ketchup, eggs, breadcrumbs and the cooked mixture of the onions, peppers, mushrooms and garlic.
Place half of the mixture down, place the solid piece of provolone in the middle, top with the remaining mixture, seal the edges well, shape the loaf as desired and place on a baking sheet.
Bake in a preheated 350F/180C oven until cooked through, about 50-60 minutes.
Spread the sliced provolone over the top of the loaf, return to the oven and broil until the cheese has melted, about 2-4 minutes.

King Crab Legs With Garlic Butter is a delicious mouth-watering seafood recipe made with simple ingredients. This recipe of baked garlic butter crab legs is easy and quick to prepare. The crab legs with garlic butter can be steamed, baked, or grilled. A perfect satisfying seafood appetizer or main course dish can be prepared within minutes.

My family’s favorite dish we mostly prepare during crabs season. These baked crab legs in butter sauce provide very tender and juicy meat.

These delicious crab legs are very much in demand at restaurants. You can quickly prepare butter garlic crab legs at home.

If seafood is your favorite, try this crabs legs recipe at home. These crab legs with garlic butter are prepared with a few simple ingredients. And also very easy to cook.

Ingredients

• 1 lb (453.59g) king crab legs
• 4 tablespoons (56g) unsalted butter , melted
• 3 cloves garlic , minced (about 1 tablespoon garlic)
• 1-2 teaspoons (4g-8g) Creole seasoning
• ½ tablespoon (7.5ml) lemon juice
• 1 tablespoon (3g) chopped chives or parsley
• lemon wedges to serve

How To Make Baked Crab Legs in Butter Sauce

Preheat oven to 375 F degrees.When ready to cook, cut the crab legs into half so the flesh of the crab is visible. Skip the knife and use kitchen shears or scissors to do so. You’ll thank me later.Place crab legs in an oven-safe pan or on a baking sheet.Add butter, garlic, Creole seasoning in a small bowl. Microwave for about a minute.

Remove and add lemon juice. Mix well.Brush crab with butter mixture all over the crab legs – reserve any excess for serving.Place the crab legs in the preheated oven for about 5 minutes, or until the crab legs are heated through. Sprinkle with parsley or chives.Serve immediately with the remaining sauce and/or lemon wedges for squeezing over meat.

The oven timer beeped, signaling that the dish was done. I pulled out the roasting pan, letting the savory aroma of roasted sausage and potatoes fill the air. I couldn’t wait to taste it.

Ingredients

• 1 lb of smoked turkey sausage, cut into rounds
• 1 large onion, peeled and chopped
• 6 baby red potatoes
• 6 baby golden potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon cajun spice

How To Make Oven Roasted Smoked Sausage and Potatoes

• Preheat the oven to 400.
• Line a large baking sheet with tin foil, and spray with cooking spray.
• Set aside.
• Cut your turkey sausage into large chunks.
• Chop the onions into large chunks.
• Wash and pat dry the potatoes.
• Cut the baby potatoes in half.
• In a large bowl add the sausage, onions, and baby potatoes.
• Top the sausage mixture with olive oil, toss to coat.
• In a small bowl add all spices and stir to combine.
• Sprinkle the sausage mixture with the seasoning mixture.
• Toss to coat.
• Pour this out onto the sheet pan and spread out the sausage and potatoes evenly.
• Place into the pan in the oven and cook for 55 minutes.
• Test the potato by inserting a fork in it to verify its tender and fully cooked.
• If it’s not done, cook for another 5 minutes.
• Enjoy.

Serving: one 10-inch cake

Have you ever had a cake so good that you asked your friend for the recipe right away? Well, for me, this was it! I hope you all love it the same way I do. Enjoy!

Ingredients:

4 sticks butter, that’s 1 lb, room temperature

3 c sugar

6 large eggs plus 2 yolks, room temperature

3 1/2 c all-purpose flour

1/3 c plus 2 tablespoons fresh key lime juice

1/4 c grated Key lime zest

1 tsp vanilla

Icing:

8 oz cream cheese, room temperature

3-4 tbsp butter, room temperature

4 c confectioner’s sugar

2 tbsp freshly squeezed Key lime juice

2-3 tsp grated key lime zest

1 tsp vanilla extract

Directions:

Step 1: Prepare the oven and preheat to 325 degrees F.

Step 2: Apply non-stick cooking spray in a 10-inch tube pan.

Step 3: Beat the butter with a stand-up mixer.

Step 4: Add in sugar and beat for about 5 to 10 minutes or until well mixed.

Step 5: Add in the eggs gradually and beat every addition.

Step 6: Add in the lime zest and stir until well blended.

Step 7: Add in vanilla, milk, and juice. Stir until well combined.

Step 8: Mix both mixtures until well combined.

Step 9: Transfer the batter into the prepared tube pan and spread it evenly.

Step 10: Place it inside the preheated oven and bake for 1 hour and 30 minutes or until a toothpick comes out clean after inserting it in the middle

Step 11: Remove from the oven and allow it to cool at room temperature.

To Make the Icing:

Step 1: In a large mixing bowl, add in the butter and cream cheese. Beat with a hand mixer until well combined.

Step 2: Add in confectioners’ sugar and beat until smooth.

Step 3: Add in zest, vanilla, and lime juice. Stir until well combined.

Step 4: Spread the icing over the cooled cake.

Step 5: Serve and enjoy!

Ingredients:

1 cake mix ( white or yellow cake mix )
½ cup cocoa
½ cup sugar
2 cups chocolate chips
1 cup chocolate syrup
8 oz. tub Cool Whip
2 cups Coconut, shredded

Directions:

1 – Preheat oven to 350 degrees F. Grease 9×13 baking dish. Mix cake according to package; add cocoa and sugar; blend well.
2 – Pour cake mixture into prepared baking dish. Sprinkle 2 cups chocolate chips over top of cake.
3 – Bake for 30 minutes. Remove from oven. Poke holes in cake with meat fork.
4 – Warm chocolate syrup and pour over hot cake. Cover and Cool cake over night.
5 – Mix whipped cream and coconut together for frosting. Spread over cake; chill cake. Ready to serve

Ingredients

• 1½ Lbs.Of stewing beef.
• 1½ Cups.Of halved mushrooms.
• 1 large chopped onion.
• 4 sprigs of fresh thyme.
• ⅓ Cup.Of all-purpose flour.
• ½ Tsp.Of garlic powder.
• ½ Tsp.Of table salt.
• ½ Tsp.Of ground black pepper.
• ½ Tsp.Of paprika.
• 2 Tbsp.Of sunflower oil.
• 2 Tbsp.Of soft butter.
• ⅔ Cup.Of low sodium beef broth.
• Dry egg noodles; I used an 8-ounces Pkg.
• 1 Tbsp.Of fresh parsley.

How To Make Beef Stroganoff Casserole

Start by preheating your oven to 300°F before you begin cooking. Then after, add the flour and spices in a large mixing bowl. Set the container aside.

After that, slice away any excess fat from the meat and gently toss it with the flour mixture to coat it well.

In a skillet, heat the vegetable oil and butter over medium high heat until the butter has melted. Add the dredged beef pieces and cook until a crust formed on each side, about 3 minutes each side.

Put all of the ingredients in a 9×13-inch pan and mix well. Add the beef broth and mix well. Bake for 2 hours, or until the meat is fork tender, if using aluminum foil.

In the meanwhile, whisk together the sour cream, Gravy cube, and cornstarch in a small mixing bowl until smooth. Cook the egg noodles for 2 minutes shorter than the box directions suggest for. Drain thoroughly.

Remove the steak from the oven and raise the temperature to 350 degrees Fahrenheit. Remove the thyme sprigs from the pan and whisk in the egg noodles and the gravy mixture until everything is well combined. Bake for a further 15 minutes, just until the mixture is hot and bubbling.