Creamy Mushroom Chicken A La Gloria

ingredients

1.5 lbs. thin sliced chicken breasts (or 3 breasts, halved)

1/3 c. all purpose flour

3 T vegetable oil

Season chicken breasts with salt & pepper. Coat in flour, and brown both sides in vegetable oil. Transfer to a 9x13" casserole dish.

2 T butter

8 oz. sliced baby bella or button mushrooms

1/2 c. cooking sherry

1 sm. can Campbell's Cream of Mushroom soup

1/2 c. milk

6-8 slices Muenster cheese

chopped parsley (for garnish)

instructions

Drain excess vegetable oil from pan that chicken was cooked in. Add butter. Saute sliced mushrooms. Deglaze pan with sherry, scraping up the browned dripping from when chicken was cooked. Add in milk and condensed soup. Stir and allow to get hot and bubbly. Pour over chicken. Top each slice with Muenster cheese. Melt cheese to golden perfection under the broiler. Try serving with pasta or rice. Also great on it's own.

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Red Velvet Poke Cake Recipe

ingredients

One Red Velvet cake recipe or 1 box Red Velvet cake mix (I love Duncan Hines Signature Red Velvet cake mix)

2 (3.4 ounce) instant Cheesecake-flavored pudding mix (if you can't find Cheesecake flavored, Vanilla also works well)

4 cups milk

1 (8 ounces) frozen whipped topping, thawed

10 Oreo cookies, crushed

instructions

Prepare a 9 x 13-inch cake pan with cooking spray and a light coating of flour.

Make cake according to recipe or package instructions and pour into prepared cake pan. Bake as required.

Remove from oven and cool for a couple of minutes. With a wooden spoon handle or similar-sized object, poke holes throughout cake down to the bottom of the cake. The holes need to be large enough to allow the pudding to seep down into the cake.

In a medium mixing bowl, whisk together pudding mix and milk until smooth and creamy. Pour pudding over cake and spread evenly across the top gently pushing pudding into holes. Place in fridge until pudding sets (about 2 hours).

Remove from fridge and layer with whipped topping and crushed Oreos. Keep cake refrigerated.

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Pork Chops with Mushroom and Thyme

ingredients

4 oz pork chop

2 tbsp olive oil

1 shallot

4 oz shiitake mushrooms

1⁄2 cup white wine

1 tsp dijon mustard

1 sprig thyme

instructions

Heat a skillet over medium heat and add half the olive oil. Season pork chops with salt and pepper and cook until browned on both sides and cooked through. Reserve and keep warm.

Add the rest of the oil and the shallot to the pan. Cook, stirring often, until soft. Add mushrooms and cook until they begin to brown. Pour in wine and cook for about 15 seconds. Stir in mustard and thyme. Cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

Recipe originally inspired by KitchMe with 5-star rating and 0 reviews.

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FRESH STRAWBERRY CAKE

ingredients

1 box white cake mix

4 eggs

½ cup vegetable oil

½ cup unsweetened apple sauce

¼ cup water

1 box strawberry jello, 85g 4 serving size

1 cup crushed Strawberries

Cream cheese frosting

4 oz cream cheese

¼ cup butter

2 cups icing sugar

½ tsp vanilla

1 tbsp milk

instructions

Preheat oven to 350. Coat a 9x13 baking dish with cooking spray.

Place all ingredients in the bowl of a stand mixer. Mix until combined. Pour the cake batter into the prepared pan and bake for 35 minutes. Cool completely before frosting.

For the frosting, beat the cream cheese and butter until light and fluffy. Add the sugar slowly until well combined. Mix in the vanilla and milk. Spread over cooled cake.

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NO BAKE CHOCOLATE HAZELNUT CREAM CAKE

ingredients

1¾ cup heavy cream

1½ cups cream cheese, softened

½ cup powdered sugar

½ tsp vanilla

⅔ cup chocolate hazelnut spread

1 200g box chocolate wafers.

instructions

In a large bowl beat half the cream cheese with the powdered sugar and vanilla. Set aside in a smaller bowl.

Whip one cup of the cream until stiff peaks form. Slowly beat in the cream cheese mixture until incorporated. Set aside.

Beat the remaining cream cheese until light and fluffy. Add the chocolate spread until combined and set aside in a smaller bowl.

Whip the remaining heavy cream until stiff peaks form. Slowly add the chocolate mixture until incorporated.

Place a single layer of the chocolate wafers on the bottom of a parchment lined 8 inch spring form pan. Fill any large gaps with broken pieces.

Spread half of the cream mixture over the wafers.

Layer chocolate wafers over the cream.

Spread half of the chocolate cream over the wafers.

Add the remaining cream mixture and another layer of wafers.

Finish with the remaining chocolate cream.

Cover and refrigerate at least 8 hours or overnight. The cake needs time for the wafers to soften.

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LAYERED BAKED PENNE

ingredients

355 g box Penne or other pasta

1 small tub ricotta

1 egg

½ cup mozzarella

½ cup parmesan

salt and pepper to taste

1 tbsp olive oil

1 clove garlic, minced

1 jar pasta sauce

1 can diced tomatoes

1 lb ground beef, sausage or combination

Additional mozzarella for layering

instructions

Preheat the oven to 350 degrees

Boil the pasta, drain and run under cold water to stop it from cooking.

Combine the ricotta, egg, cheese, salt and pepper. Stir to combine.

Add the pasta to the ricotta mixture and set aside.

Heat the olive oil and cook the garlic for 1-2 minutes.

Add the jarred sauce and diced tomatoes.

Stir in cooked beef, pork, or a combination of both.

Stir half the sauce into the pasta and cheese mixture.

Start by placing half the pasta in an oven proof dish.

Pour some of the sauce over top and sprinkle with cheese.

Add the remaining pasta, sauce and more cheese.

Cover with foil and bake 20 minutes. Uncover and bake an additional 10-15 minutes.

Let the pasta sit for 10 minutes before serving.

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PEANUT BUTTER OAT FUDGE BARS

ingredients

½ cup green lentils, rinsed

1 cup water

¼ cup peanut butter

¼ cup butter

½ cup brown sugar

1 egg

1 tsp vanilla

1¼ cup flour

½ tsp baking soda

¼ tsp salt

1½ cups oats

For the fudge

½ cup sweetened condensed milk

2 tbsp. butter

1 cup semi sweet chocolate chips

instructions

Preheat the oven to 350 degrees and line a 9 inch baking pan with foil or parchment paper.

Combine the lentils and water in a small sauce pan. Boil for 15 minutes.

In a food processor pulse the softened lentils until smooth. Adding a few tsp of water if needed.

Add the peanut butter, butter and sugar until fully combined.

Pulse in the egg and vanilla.

Add the flour, baking soda, salt and oats. Run the processor on low until a dough is formed.

For the fudge

Heat the milk, butter and chocolate chips until smooth.

Gather ⅔ of the dough and press into the pan. Pour the fudge evenly over the dough.

Drop the rest of the dough by tablespoons over the fudge.

Bake for 25 minutes. Cool before slicing.

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Flourless Chocolate Cake II

ingredients

Cake

12 ounces bittersweet chocolate, chopped

3/4 cup butter [1 1/2 sticks], cut into pieces

1/4 cup unsweetened cocoa powder

3 tablespoons hot water

1 teaspoon vanilla

1 cup sugar

5 eggs, separated

1/4 teaspoon cream of tartar

Glaze

8 ounces semi-sweet chocolate

5 tablespoons butter

3 teaspoons light corn syrup

Toppings

1 cup roasted salted pistachios chopped or mini chocolate chips {optional}

instructions

1. Preheat oven to 350 degrees. Lightly spray spring-form pan with nonstick cooking spray. For cake, place chocolate and butter in large glass bowl. Microwave, uncovered, on high 1 – 1 1/2 minutes or until mostly melted, stirring every 30 seconds. Set aside.

2. Place cocoa powder in a small bowl. Stir in hot water and vanilla to form a smooth paste; set aside. Place sugar and egg yolks in a stainless steel mixing bowl; beat on medium-high speed of electric mixer until doubled in volume. Pour in chocolate mixture; beat on medium-high speed until well blended. Add cocoa mixture; mix on medium-low speed just until blended.

3. In small glass bowl and using clean beaters, beat egg whites and cream of tartar on high speed until soft peaks form. Gently fold half of the egg white mixture into chocolate mixture just until blended. Repeat with remaining egg white mixture. Pour into pan; spread to edges using small spatula. Bake 35 minutes or until center appears nearly set when gently shaken. {Center will firm as it cools. Do not overbake.} Remove from oven to cooling rack. Cool completely, about 1 hour. Gently press down on edges of cake to form a flat surface. Loosen edges of cake from pan. Remove collar from pan.

4. For glaze, place chocolate and butter in small glass bowl. Microwave, uncovered, on high 1 – 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Stir in corn syrup. To glaze cake, place parchment paper under cooling rack. Pour glaze evenly over cake; spread over top and sides of cake using small spatula. Coat sides with finely chopped pistachios or mini chocolate chips, if desired. Refrigerate up to 1 hour or until glaze is set. Garnish with large chocolate curls, if desired.

For large chocolate curls, place 4 ounces semi-sweet chocolate in clean, dry, small glass bowl. Microwave, uncovered, on high 1 – 1 1/2 minutes or until mostly melted, stirring every 30 seconds. Using large spatula, spread chocolate in a thin layer over back of large cookie sheet. Refrigerate 10-15 minutes or until chocolate is slightly set. Drag blade of knife along chocolate to make large curls.

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Chunky Cheesecake Brownies

ingredients

1 (8 ounce) package cream cheese, softened

1/4 cup white sugar

1 egg

1 cup semisweet chocolate chips

1/4 cup butter

1 cup semisweet chocolate chips

1/2 cup white sugar

2 eggs

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.

Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.

Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.

Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

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"Cracked Out" 7up Biscuits

ingredients

2 cups Bisquick

1/2 cup sour cream

1 1/2 Tbsp dry Ranch dressing mix

1/2 cup shredded cheddar cheese

3 strips cooked bacon, chopped

1/2 cup 7-up

1/4 cup melted butter

instructions

Preheat oven to 450.

In a medium bowl, combine Bisquick, sour cream, Ranch, cheese and bacon. Stir in 7UP. Stir just until combined. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Cut with a 2 1/2-inch round biscuit cutter.

Melt 1/4 cup butter in a 9-inch square pan. Place cut biscuits in pan.

Bake for 12-15 minutes or until golden brown.

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Easy Apple Dumplings

ingredients

2 (8 ounce) cans crescent rolls

2 sticks butter

1½ cups brown sugar

1 teaspoons vanilla

1 teaspoon cinnamon

1 ½ cup 7 Up (or other lemon soda)

2 apples (Golden Delicious or Granny Smith)

instructions

Butter a 13 x 9 inch baking dish.

Preheat the oven at 350 F.

Peel and core apples, than cut each apple into 8 slices

Roll each apple slice in a crescent roll and place in a buttered dish.

Melt butter, stir in sugar, vanilla and cinnamon, and when it’s thickened, remove from heat and pour over the dumplings.

Pour the soda in the middle and along the edges of a pan(not over the rolls)

Bake for 35-45 minutes, or until they become golden brown.

Serve warm.

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Peanut Butter Cup Brownie Muffins

ingredients

¾ cup granulated sugar

¼ cup butter, soft

1 tablespoon water

¾ cup semi-sweet chocolate chips

1 large egg

½ teaspoon vanilla extract

1 cup all-purpose flour

¼ teaspoon baking soda

½ cup peanut butter chips

½ cup semi-sweet chocolate chips

¾ cup creamy peanut butter

Peanut butter cups, cut into small pieces

instructions

Preheat oven to 350°. Spray or grease 12 muffin cups.

Combine sugar, butter and water in a bowl and microwave until butter is melted.

Stir in the chips until melted.

Add egg and vanilla.

Add flour and baking soda.

Let cool to room temp and then add the ½ cup peanut butter chips and semi-sweet chips.

Divide batter into muffin cups and bake for about 15 minutes.

Place pan on wire rack to cool. Press the centers with a spoon to create room for the peanut butter.

Melt peanut butter in the microwave and spoon a T. into each brownie center while brownies are still hot.

Sprinkle on the peanut butter cups. Cool!

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Red Velvet Cheesecake

ingredients

Red Velvet Cake

2¼ cups sifted cake flour (sifted, then measured)

2 tablespoons unsweetened cocoa powder

1¼ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

1 cup full fat buttermilk, room temperature

2 tbs red food coloring (one bottle)

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

1½ cups sugar

½ cup (1 stick) unsalted butter, room temperature

2 large eggs, room temperature

Cheesecake

32 oz cream cheese

16 oz sour cream

2 cups sugar

2 teaspoon vanilla

6 eggs

instructions

Cake

Preheat oven to 350°F.

Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into a bowl.

Blend the buttermilk, food coloring, vinegar, and vanilla in another bowl .

Beat the sugar and butter in large bowl until light and fluffy.

Add eggs 1 at a time, beating well blended after each addition.

Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions.

Put about ¼ inch of cake batter in the bottom of a greased and floured 10 inch springform.

Use the rest of the batter in a 13x9 or 9 inch cake pan.

Bake both pans for about 20 minutes or until a toothpick comes out clean.

Cool in pans about 5 minutes and turn out to cool completely.

Break the larger cake (NOT the one in the springform) into large chunks and set aside.

(can be done a day ahead)

Preparation time: 10 minute(s)

Cheesecake

Preheat oven to 375F

Beat the cheesecake ingredients together until smooth.

Reserve about ½ cup cake crumbs for the top.

Fold the remaining cake chunks into cheesecake batter.

Pour into pan.

Cover the bottom of the springform (the one with the cake layer in it) with aluminum foil, bringing it up the sides.

Place pan in larger pan of hot water. Water should come halfway up the sides.

Bake for 45 minutes.

Turn oven off and leave door closed for 1 hour. Don’t PEEK!

Remove from oven, take out of bain marie.

Let come to room temperature and cover tightly.

Refrigerate over night.

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Crazy Caramel Apple Pie Bombs

ingredients

12 frozen white dinner rolls, (uncooked)

2 medium apples, (I used gala)

1 Tbsp ground cinnamon

2 Tbsp granulated sugar

30 vanilla caramels, unwrapped and divided

2 Tbsp unsalted butter, melted

¼ cup brown sugar

2 Tbsp heavy cream

Flour, (for dusting)

instructions

Preheat oven to 350°F.

Place dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked).

Butter a small casserole dish (approximately 9”x6”) and set aside.

Peel, core and dice apples. Place them in a medium size bowl. Add sugar and cinnamon. Toss to coat. Set aside. Unwrap and cut 18 caramels into quarters. Set aside.

Lightly flour your countertop.

Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3” across.

Reserve ¼ cup apple mixture. Add a tablespoon of apple and 6 of the cut caramel pieces. Pull the edges of the dough together to create a ball. If they ball won’t seal, tap your finger tips into the flour and crimp the seal together.

Place dough ball in prepared dish. Repeat until all apple pies are in dish. Brush apple pies with melted butter (use it all). Sprinkle with reserved apple mixture and brown sugar.

Bake for 30-35 minutes until the tops are golden brown and the pies are no longer doughy.

Meanwhile, place 12 remaining unwrapped caramels and cream in a microwave safe bowl and heat until melted. Stop microwave and stir every 30 seconds. Once you have a smooth mixture, set aside to cool.

Remove from oven and drizzle with caramel sauce.

Serve and enjoy!

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Ooey Gooey Peanut Butter Bars

ingredients

1 package (16 oz) creme-filled peanut butter sandwich cookies

1/2 cup butter, melted

1 box Betty Crocker™ SuperMoist™ yellow cake mix

1/2 cup peanut butter

2 eggs

1 can (14 oz) sweetened condensed milk (not evaporated)

1 box (4 oz) candy-coated peanut butter pieces

1/2 cup peanut butter chips

instructions

Heat oven to 350°F. In food processor, place cookies and melted butter. Cover; process using quick on-and-off motions until coarse damp crumbs form. Reserve 1/2 cup mixture for top. Press remaining crumb mixture in bottom of ungreased 13×9-inch pan.

In large bowl, beat cake mix, peanut butter and eggs with electric mixer on medium speed until well combined. Press mixture over crust in pan. Drizzle with sweetened condensed milk. Sprinkle peanut butter pieces, peanut butter chips and remaining crumb mixture evenly over top.

Bake 30 to 35 minutes or until edges are light golden brown and center is set. Cool completely, about 1 hour, before cutting. Cut into 5 rows by 3 rows.

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MEATLOAF MEATBALLS TO DIE FOR

ingredients

instructions

First step to prepare this recipe is to preheat oven to 350 degrees F. And then you need to line cupcake pan with liners or coat with cooking spray. please make sure to remove any rings & wash hands well.

Second step : now you need to stack bread slices & using a sharp knife, dice bread up as if making croutons. And add milk, eggs, seasoning, soy sauce, onion & garlic to bread then mix well.

Add ground beef to wet mixture. Using hands, mix well until wet mixture is combined well.

Using an ice cream scoop, scoop up a ball of meat mixture. Take one of the bacon halves and wrap around the ball. Place ball into cupcake pan.

Step 3 : Now at this step you need to mix all ingredients for sauce in a small bowl. Then take a spoon of this sauce & spread over the tops of each meatloaf ball. Sprinkle with black pepper.

Step 4 : finally step ; you need now to bake about 45 mins to 1 h, depending on oven. Make sure after 45 mins, you need to keep an eye on them to not get over done or they will not be as moist. Enjoye!!

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Easy Chicken Parmesan

ingredients

4 chicken breasts, pounded flat if you like

Bread crumbs – You can buy them, or make them by toasting bread in the oven. Run the toasted bread through a food processor along with seasonings of your choice.

1 can or jar of tomato-based pasta sauce

Shredded mozzarella cheese

Grated parmesan cheese

1 egg, scrambled with a couple of tablespoons of milk

A few tablespoons of vegetable oil

instructions

Preheat oven to 375 degrees

Heat oil in a skillet

Dip chicken breasts in egg and milk mixture, then roll in bread crumbs

Fry breaded chicken in oil until golden on both sides (chicken won’t be cooked all the way through, but don’t worry)

Place chicken breasts in casserole dish and pour tomato sauce over the top of them.

Top with mozzarella and parmesan cheeses

Bake until chicken is cooked through and cheeses are brown and bubbly (usually around 40 minutes or so).

Use a spoon to remove any excess fat that may have collected

Serve over spaghetti or linguine

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Decadent Brownie Pie

ingredients

For the Brownies:

2/3 cup butter, softened

1 1/4 cups sugar

1/2 cup light corn syrup

2 eggs

1 1/4 cups all-purpose flour

1/2 cup baking cocoa

1/2 teaspoon salt

3 tablespoons milk

2 cups walnuts, chopped

For the Ganache:

1 cup whipping cream

8 squares ( 1 ounce each) semisweet chocolate, chopped

instructions

For the Brownies:

In a mixing bowl, cream butter and sugar.

Add corn syrup; mix well.

Add eggs, one at a time, beating well after each addition.

Combine the flour, cocoa and salt; add to creamed mixture alternately with milk.

Fold in walnuts.

Spread into a greased 10-in. spring-form pan.

Bake at 325 degrees for 55-60 minutes or until a toothpick inserted 1 in. from the side of pan comes out clean.

Cool on a wire rack.

For the Ganache:

In a saucepan, bring cream to a boil.

Remove from heat; stir in chocolate until melted.

Cool completely.

Remove sides of spring-form pan.

Place a wire rack over waxed paper; set brownie on rack.

Pour ganache over the brownie; spread over top and let drip down the sides.

Let stand until set.

Cut into wedges; garnish with desired toppings.

Store in the refrigerator.

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Fat Man’s Delight

ingredients

for the crust

1 cup all purpose flour

1 cup chopped pecans

1/2 cup melted butter

cheesecake layer

8 ounces cream cheese

8 ounces cool whip

1 cup powdered sugar

pudding layer

1 box instant chocolate pudding (4 serving size)

1 box instant vanilla pudding (4 serving size)

3 cups milk

additional 8 ounce cool whip for topping

instructions

Combine crust ingredients and press into a 9x13 baking pan. Don't worry if there are holes in the crust.

Bake in a 350 degree oven for 18-20 minutes. Lett cool completely.

Cheesecake layer-Beat together cream cheese, and sugar then stir in cool whip until smooth. Spread evenly over crust.

Pudding layer-combine both pudding mixes with milk and whisk until combined then stir for an additional 2 minutes until thickened. Spread over cheesecake layer.

Top with additional cool whip.

Refrigerate until ready to serve.

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Mississippi Mud Brownies Recipe

ingredients

1 cup butter, softened

2 cups sugar

4 eggs

1½ teaspoons vanilla

½ cup cocoa powder

1⅓ cups all-purpose flour

½ teaspoon salt

1 (10 ounce) package miniature marshmallows

Frosting:

½ cup butter

½ cup milk

½ cup cocoa powder

1 teaspoon vanilla extract

4 cups powdered sugar

1 cup chopped pecans

½ cup mini chocolate chips

instructions

Preheat oven to 350 degrees F.

In a large mixing bowl, cream together butter and sugar.

Add eggs and vanilla and mix well. Mix in salt, cocoa and flour until combined.

Pour batter into a greased 9×13-inch baking pan.

Bake for 20-25 minutes, or until set.

Remove brownies from oven and sprinkle marshmallows on top in an even layer. Return to the oven and bake for 3-4 minutes or until marshmallows are puffy.

Remove from oven and let cool completely.

For the frosting:

In a medium saucepan, melt butter over medium heat.

Whisk in milk and cocoa powder and mix for 2 minutes.

Remove saucepan from heat and whisk in vanilla extract and powdered sugar until smooth.

Spread immediately over brownies and sprinkle on pecans and mini chocolate chips.

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