Easy and Quick Recipes

Cinnamon Roll Doughnut Bites Ingredients 1 can (12.4 oz) Refrigerated Cinnamon Rolls 3 cups Vegetable Oil 1/2 cup Sugar 1 Tablespoon Cinnamon 1 teaspoon Vanilla Extract 1/2 teaspoon Almond Extract (optional) See full recipe on : life-as-a-lofthouse.blogspot.com

15 Minute Creamy Avocado Pasta Ingredients 1 medium sized ripe Avocado, pitted 1/2 lemon, juiced + lemon zest to garnish 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove) 1/2 tsp kosher salt, or to taste ~1/4 cup Fresh Basil, (probably optional) 2 tbsp extra virgin olive oil 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti) Freshly ground black pepper, to taste See full instructions on : ohsheglows.com

Baked Pumpkin Maple Bars Ingredients : Pumpkin Bars: ¼ c. warm water 1 T. sugar 1 T. yeast ½ c. brown sugar 2 eggs ⅓ cup butter, softened 1½ c. pumpkin puree 5 c. flour 1 tsp. salt Maple Icing: 3 c. powdered sugar dash salt 1 tsp. maple extract evaporated milk (about 3-4 T.) See full instructions on : www.littledairyontheprairie.com

The Best Cookies in The World Ingredients : 2 1/4 cup all-purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon of salt 2 sticks (1 cup) unsalted butter 1 1/4 cup packed dark brown sugar 1/4 cup granulated sugar 1 large egg plus 1 egg yolk 1 1/2 teaspoons vanilla extract 1 tablespoon plain greek yogurt 3/4 cup semi-sweet chocolate chips 1/2 cup milk chocolate chips 1/2 cup dark chocolate chips 1 jar of Nutella, chilled in refrigerator Coarse sea salt for sprinkling See full instructions on : www.ambitiouskitchen.com

Easy Chocolate Peanut Butter Cookies Ingredients Ritz Crackers Peanut Butter Chocolate Almond Bark White Chocolate Almond Bark Colored Sprinkles Full recipe on: momwifebusylife

Warm Bean Dip Ingredients : 1 8 ounce package of softened cream cheese 1 cup of sour cream 1 pkg. of taco seasoning 2 16 ounce cans of refried beans 4 cups of shredded monterrey jack/cheddar cheese Directions on mylifeinaustin.com

Ingredients : 1 pound 97% lean ground turkey ½ cup chopped onion ¼ cup chopped green peppers 1 package taco seasoning mix 4 ounces reduced fat Mexican blend cheese, shredded 2 tablespoons water 2 tubes (16 rolls total) reduced fat crescent rolls 1 egg white, lightly beaten, for wash Instructions See full instructions on : www.thetasteplace.com

Spinach and Cream Cheese Omelette Recipe Ingredients : 4 large eggs 1/4 cup whole milk 1 bunch fresh spinach 1 small yellow onions or 1 small shallot 1/4-1/2 teaspoon ground nutmeg 4 tablespoons butter 4 ounces cream cheese, at room temp 1 tablespoon fresh lemon juice 1/2 teaspoon fresh lemon zest (optional) salt and pepper Directions : Wash spinach leaves well-remove stems and slice leaves very thin; set aside. Whip the cream cheese with lemon juice and zest if using; set aside. Dice onion or shallot; set aside. In a large skillet over medium heat melt 2 tbsp of the butter. Add the spinach and onion and sauté for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside. Melt the remaining 1-2 tbsp butter in the same pan over medium heat. Whip the eggs well with the whole milk and pour into the hot pan. Allow eggs to cook slowly, allowing eggs to almost set completely. Pour 1/2 the ch...

Source:  bettycrocker Please click to see full instructions

mylifewellloved Ingredients: 8 oz uncooked rigatoni 1 T olive oil 1 c chopped onion 1 (10 oz) pack frozen spinach, thawed 3 c cubed, cooked chicken breasts 1 (14 oz) can Italian-style diced tomatoes, undrained 1 (8 oz) container chive & onion cream cheese ½ t salt, ½ t pepper 1½ c shredded mozzarella cheese Click Here for Full Directions

Cheesy Chicken Enchiladas Recipe Ingredients 1 can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup 1 can (10 oz) Old El Paso™ hot or mild enchilada sauce 2 cups shredded cooked chicken 2 cups shredded Monterey Jack cheese (8 oz) 10 corn tortillas (6 inches) 2 medium green onions, thinly sliced Directions Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around...

Meatball Soup Recipe Ingredients 2 Tbsp olive oil  1 medium onion  3-4 med (1/2 lb) carrots  3 stalks (1/3 bunch) celery  4 cloves garlic  1 (28 oz) can diced tomatoes  1 (28 oz) can tomato sauce  2 lg cubes beef bouillon  4 cups water  6 oz. dry pasta  26 (1/2 batch) turkey meatballs  ½ bunch fresh parsley  5 oz. parmesan  Directions Wash, peel and dice the vegetables for the mirepoix (carrot, celery, onion, garlic). Cook them in a large pot with olive oil over medium heat until softened (5-10 minutes). Add the diced tomatoes, tomato sauce, water and beef bouillon to the pot. Bring it up to a simmer then add the pasta and meatballs. Allow the pot to simmer for about 10-15 minutes or until the pasta is cooked through. While the pot is simmering, rinse and chop half a bunch of parsley. Add the parsley to the pot after the pasta has fully cooked. Serve each bowl of soup with freshly grated parmesa...

Pasta e Fagioli Recipe Ingredients 2 Tbsp olive oil  1 med. yellow onion  4 cloves garlic  4 medium carrots  3 stalks celery  ½ Tbsp dried parsley  1 tsp dried basil  1 tsp dried oregano  ½ tsp crushed red pepper  1 can (15 oz) kidney beans  1 can (15 oz) white beans  1 can (15 oz) diced tomatoes  1 can (8 oz) tomato sauce  1 cup frozen green beans  2 tsp chicken base  3 cups water  6 oz. dry pasta  to taste salt and pepper  5 oz. shredded Italian cheese  Directions Chop the garlic, onion, celery and carrots. Place them in a large pot with 2 Tbsp of olive oil and cook over medium heat until the onions become transparent (3-5 minutes). Add the herbs (parsley, basil, oregano, red pepper), the canned items (beans, diced tomatoes, tomato sauce) and the frozen green beans. Drain the beans but not the tomatoes before adding to the pot. Stir everything together and bri...

Peanut Butter Custard Blast Recipe Ingredients 2 cups cream-filled chocolate sandwich cookie crumbs 2 tablespoons sugar 1/3 cup butter, melted FILLING: 1-1/2 cups sugar 1/3 cup cornstarch 2 tablespoons all-purpose flour 1/2 teaspoon salt 6 cups 2% milk 6 egg yolks, beaten 1 cup creamy peanut butter TOPPING: 2 cups heavy whipping cream 1 tablespoon confectioners' sugar 6 peanut butter cups, chopped 1/2 cup chopped salted peanuts 2 tablespoons chocolate syrup Directions Preheat oven to 375°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake 8 minutes or until set. Cool on a wire rack. For filling, in a large saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, ...

Grilled Glazed Drummies Recipe Ingredients 1 cup ketchup 1/3 cup reduced-sodium soy sauce 4 teaspoons honey 3/4 teaspoon ground ginger 1/2 teaspoon garlic powder 3 pounds fresh or frozen chicken drumettes, thawed Directions In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting. Drain chicken and discard marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade.  Yield: about 2 dozen.

Ingredients 8 slices bacon, cut into 1/2 inch pieces 4 large bake potatoes (about 2 lb) 3 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1 tablespoon grated parmesan cheese 1/8 teaspoon pepper Vegetable oil for deep frying 2 cups shredded Cheddar cheese (8 oz) 1/2 cup sour cream 2 large green onions, sliced (1/3 cup) Directions In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels. Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes. When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use. In small bowl, mix oil, salt, garlic powder, paprika, cheese and...

Ingredients 2 1/2 cups milk 1 1/4 cups water 1/4 cup margarine or butter 1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes 1 cup shredded pepper Jack cheese (4 oz) 1/2 cup crumbled cooked bacon 2 tablespoons chopped fresh parsley, if desired 1 tablespoon crumbled cooked bacon, if desired Directions In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and 1/2 cup bacon. Spoon potatoes into serving dish; top with parsley and 1 tablespoon bacon. Servings: 10

Ingredients : 2 lbs boneless skinless chicken breasts 2 (10 1/2 ounce) cans condensed cream of chicken soup 1 (10 1/2 ounce) can condensed cheddar cheese soup 1/4 teaspoon garlic powder salt and pepper  (optional) Directions : Place chicken breasts in the crock pot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6-8 hours , until chicken is tender. Serve with the delicious sauce over rice or noodles. Serves: 8

Ingredients : 1 (8 ounce) package macaroni 4 tablespoons butter 4 tablespoons flour 1 cup milk 1 cup cream 1/2 teaspoon salt fresh ground black pepper, to taste 2 cups cheddar cheese, shredded good quality 1/2 cup breadcrumbs, buttered Directions : Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown. Note:  You can also freeze this r...

Ingredients : DIP: 1/2 cup fat-free sour cream 1/2 cup reduced-fat mayonnaise 1/2 canned chipotle chile in adobo, seeds removed, chopped (about 1 Tbsp.) 1 tablespoon chopped fresh cilantro 2 tablespoons lime juice 1/2 teaspoon salt SWEET POTATOES: Salt 4 sweet potatoes (about 2 1/2 lb. total), peeled, halved lengthwise, each half cut into 4 wedges 2 tablespoons vegetable oil 1 1/2 teaspoons garlic salt Directions : Make dip: Puree all ingredients in a food processor until smooth, with red and green flecks still visible. Cover and chill. Make sweet potatoes: Bring a large pot of salted water to a boil; add potato wedges. Cook for 5 minutes. Drain on a paper towel-lined tray; pat dry. Let cool. Preheat grill to medium. Oil grates. Toss potato wedges with oil; sprinkle with garlic salt. Grill potatoes, turning often, until just tender and slightly charred, 8 to 10 minutes. Just before serving, taste dip; add additional salt and pepper, if desired. Serve potato ...

Ingredients: 1 small eggplant (about 1 lb.) 1 large red onion 1 large red bell pepper, seeded 7 tablespoons olive oil 2 teaspoons red wine vinegar 1 small clove garlic, finely chopped 1/2 teaspoon fresh oregano or 1/4 tsp. dried Salt and pepper 2 teaspoons smoked paprika 1 teaspoon cumin 3 6-inch regular or whole-wheat pitas Fresh oregano for garnish, optional Directions : Preheat a grill or grill pan to medium-high. Cut eggplant lengthwise into 1/2-inch-thick slices, discarding end slices that are mostly peel. Slice onion into 1/2-inch-thick rounds. Cut bell pepper lengthwise into 2-inch-wide slices. Brush vegetables on both sides with 3 Tbsp. olive oil and grill, working in batches if necessary, until charred on both sides and cooked through, 3 to 5 minutes per side. When cool enough to handle, coarsely chop vegetables and transfer to a food processor along with 1 Tbsp. olive oil, vinegar, garlic, oregano, salt and pepper. Pulse until mixture is finely chopped...

Ingredients Nuggets 1 bag (28 oz) frozen potato nuggets 2 cups shredded Cheddar cheese (8 oz) 1 cup cooked real bacon pieces (from a jar or package) 2 tablespoons ranch dressing mix (buttermilk recipe; from 0.4-oz package) Salt and pepper to taste Dipping Sauce 2 containers (5.3 or 6 oz each) plain Greek yogurt 1 package (0.4 oz) ranch dressing mix (buttermilk recipe) Directions Bake potato nuggets as directed on bag. Meanwhile, in medium bowl, toss cheese, bacon pieces and 2 tablespoons dressing mix. Set oven control to broil. Top baked potato nuggets evenly with cheese-bacon mixture. Sprinkle with salt and pepper to taste. Broil 3 to 5 minutes or until cheese is melted and bubbly. In small bowl, stir together yogurt and 1 package dressing mix. Serve potato nuggets with dipping sauce.

Ingredients : 12 ounces dried linguine or thin spaghetti 5 pieces thick-sliced bacon, chopped 1/4 cup dry white wine 3 cloves garlic, minced 1/4 teaspoon crushed red pepper 1 cup finely chopped red sweet pepper 4 eggs, lightly beaten 3/4 cup half-and-half or light cream 1 cup fresh baby spinach 1/2 cup Asiago cheese, shredded (2 oz.) 1/4 cup chopped fresh Italian (flat-leaf) parsley or basil 1 hard-cooked egg, peeled and chopped Shredded Asiago cheese (optional) Freshly ground black pepper Directions : Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pan; keep warm. Meanwhile, in large skillet, cook bacon until crisp; remove bacon with slotted spoon and drain on paper towels. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add wine, garlic and crushed red pepper to drippings in skillet. Return to heat. Bring to boiling. Reduce heat; boil gently, uncovered, 3 minutes or until most of the li...

Ingredients : 1  10 3/4 ounce can Pillsbury® refrigerated classic pizza crust 8   LAND O LAKES® Eggs 1/4 cup half-and-half or milk 1/8 teaspoon salt 1/8 teaspoon pepper 2 tablespoons LAND O LAKES® Butter 1 8 ounce container chive, vegetable or regular cream cheese 8 slices bacon, crisply cooked Green onions, if desired Directions : Heat oven to 425 degrees F. Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. In medium bowl, beat eggs, half-and-half, salt, and pepper. In 10-inch skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat. Spoon cooked egg mixture over crust. Drop cream cheese by teaspoonfuls over eggs. Arrange bacon in spoke fashion on top of pizza. Bake 12-15 minutes or until toppings are thoroughly heated and crust is deep golden brown...

Ingredients : 7 hard-cooked eggs* 3 tablespoons salad dressing or mayonnaise 1 tablespoon chopped fresh dill weed 1 clove garlic, minced 5 dashes bottled hot pepper sauce 1/8 teaspoon salt 6 cups torn Boston or Bibb lettuce 2 cups grape or cherry tomatoes, halved 1 medium red sweet pepper, chopped 4 slices bacon, crisp-cooked, drained, and crumbled 3 green onions, sliced 1 recipe Dill Vinaigrette Dill Vinaigrette 1/3   cup   olive oil 2 tablespoons tarragon vinegar 1 tablespoon snipped fresh dill 2 teaspoons Dijon-style mustard 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon bottled hot pepper sauce Directions: Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt. Stuff egg white halves with yolk mixture. Set aside. On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on ...

Ingredients : 16 ounces dried ziti or penne pasta 1 26 ounce jar tomato pasta sauce 1 16 ounce package  Italian-style frozen cooked meatballs (32), thawed 1 15 ounce can Italian-style tomato sauce 1 15 ounce carton ricotta cheese 1/2 cup grated Parmesan cheese 2 cups shredded mozzarella cheese (8 ounces) Directions : Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes. Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings. Servings: 8 to 10 Prep Time: 30 mins

Ingredients : 1 pound small new potatoes 3 tablespoons olive oil 1/3 cup all-purpose flour 1/4 cup chopped fresh chives 3/4 teaspoon baking powder 1/2 teaspoon pepper 8 large eggs 1 15  ounce container part-skim ricotta cheese 8 ounces 2-percent Cheddar, grated Directions : Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until potatoes are fork tender but not falling apart, 20 to 25 minutes. Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes. Preheat oven to 350 degree F and arrange rack in center. Heat oil in a 10-inch nonstick ovenproof skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking. Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes. Whisk together flour, chives, baking powder, and pepper in a bowl. Whisk together eggs and cheeses in a...