Cheesy Green Bean Casserole

Cheesy Green Bean Casserole

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Cheesy Green Bean Casserole

Cheesy Green Bean Casserole

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
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Ingredients

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  • 1 can (10.5 oz) condensed Cream Of Mushroom Soup
  • 2 cans (14.5 oz) French style green beans
  • 1 teaspoon soy sauce
  • 1 teaspoon worcestershire sauce
  • ½ cup whole milk
  • ½ cup salted cashew halves
  • ½ shredded cheddar cheese
  • ¼ teaspoon black pepper
  • 1 1/3 cup french fried onions

Instructions

  1. Preheat the oven to 350°F. In a medium size mixing bowl stir the cream of mushroom soup, soy sauce, worchestershire sauce, whole milk, and black pepper till well combined. Then drain the french style green beans and add into mixture. Stir in the shredded cheddar cheese and 1 cup of french fried onions. Spray casserole dish with nonstick cooking spray. Then transfer casserole mixture to 1 ½ quart casserole dish. Bake for 15 minutes then stir and sprinkle on top the remaining 1/3 cup French fried onions and cashew halves. Bake for 10 more minutes. Onions on top should be golden brown.

Nutrition

  • Serving Size: 6
  • Calories: 224
  • Sugar: 5
  • Sodium: 727
  • Fat: 15
  • Saturated Fat: 6
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 9
  • Cholesterol: 22

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Eggless Chocolate Chip Cookie Dough Truffles

Eggless Chocolate Chip Cookie Dough Truffles

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Eggless Chocolate Chip Cookie Dough Truffles

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Total Time: 160
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Ingredients

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  • 8 tablespoon unsalted butter (room temperature)
  • ¾ cup light brown sugar, packed
  • 1 (14 oz.) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 ¼ cup all-purpose flour
  • 1 cup semisweet chocolate chip morsels
  • 1½ lb. semisweet coarsely chopped (Baker’s chocolate)
  • 1 cup mini chocolate coated candies (for garnish)

Instructions

  1. In a stand mixer with a paddle attachment beat on medium speed the butter and sugar until light and fluffy. Add in the flour, sweetened condensed milk, and vanilla. Beat it until well combined. Stir in the semisweet chocolate chip morsels. Cover the cookie dough with a plastic wrap and refrigerate for an hour.
  2. Using your hands make 1 inch cookie dough truffle balls and place on a baking sheet lined with parchment paper. Cover the cookie dough again and freeze it for an hour.
  3. Melt the Baker’s chocolate in a small saucepan on low. Remove the balls from the freezer and using a fork dip the balls into the melted chocolate. Place the chocolate coated cookie ball back onto the lined parchment paper lined baking sheet. Garnish with mini chocolate coated candies. Chill for 30 minutes.

Nutrition

  • Serving Size: 32
  • Calories: 273
  • Sugar: 29
  • Sodium: 25
  • Fat: 14
  • Saturated Fat: 8
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 39
  • Protein: 3
  • Cholesterol: 13

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Crock Pot Pepperoni Pizza Dip

Crock Pot Pepperoni Pizza Dip

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Crock Pot Pepperoni Pizza Dip

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  • Author: Cherie | Taste & Review
  • Prep Time: 5
  • Cook Time: 120
  • Total Time: 125
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Ingredients

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  • 2.25 (1 can) sliced olives
  • 2 (14 oz) pizza sauce
  • 1 red pepper
  • 1 orange pepper
  • 1 medium-size onion
  • 2 (8 oz)plain cream cheese
  • 8 oz (1 bag) mozzarella shredded cheee
  • 1/4 cup sharp cheddar shredded cheese
  • 1 cup three pepper shredded cheese
  • 5 ounces pepperoni minis (1 bag)

Instructions

  1. On a cutting board chop up the red pepper, orange pepper, and onion. Then add to the crock pot with the rest of the ingredients, except save some mozzarella cheese and pepperoni minis that will be used later to garnish on top. Cook on high for about 1 hour then turn on low once the sauce is all melted or bubbling. Take the remaining mozzarella and pepperoni and sprinkle on top of sauce. Keep on low to keep warm.

Notes

  • Serve with pita chips.

Nutrition

  • Serving Size: 12
  • Calories: 339
  • Sugar: 3
  • Sodium: 638
  • Fat: 27
  • Saturated Fat: 14
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 10
  • Protein: 14
  • Cholesterol: 83

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Low Carb Mozzarella Stuffed Meatballs

Low Carb Cheese Curd Stuffed Meatballs

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Low Carb Cheese Curd Stuffed Meatballs

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
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Ingredients

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  • 1 pound hot Italian sausage
  • 1 pound ground beef
  • 1/2 cup almond flour
  • 3/4 cup grated parmesan cheese
  • 6 ounces crispy fried onions caramelized (1 can)
  • 16 ounces of garlic cheddar cheese curds
  • 1 egg
  • 1 tablespoon garlic powder
  • 1 tablespoon parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon basil
  • 2 (14 oz) pizza sauce

Instructions

  1. In a large mixing bowl beat the egg. Add the hot italian sausage, ground beef, almond flour, grated parmesan cheese, garlic powder, salt, black pepper, cumin, and basil. Using your hands combine the meat mixture thoroughly. Then add the crispy friend onions caramelized to the mixture. Take a sheet of parchment paper and place on your counter. This will make it easy to work with. Scoop out the meat about 2 tablespoon and roll into a ball with your hands. Take the cheese curd and cut in half and use half for each meat ball. Press the cheese curd into the center of the meatball, sealing the meat around the cheese while shaping into a ball. Then place each meatball on the parchment paper. Keep repeating till all the meatballs are made. Heat a large frying pan over medium heat. Add the meatballs. Cook the meatballs about 2 min per side turning with tongs till meatball is browned on all sides. Then add the pizza sauce and cook a few minutes more. Garnish with parsley.

Nutrition

  • Serving Size: 8
  • Calories: 627
  • Sugar: 3
  • Sodium: 1431
  • Fat: 44
  • Saturated Fat: 19
  • Unsaturated Fat: 22
  • Trans Fat: 0
  • Carbohydrates: 18
  • Protein: 38
  • Cholesterol: 157

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Cookie And Creme Cheesecake Bars

Cookies And Creme Cheesecake Bars

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Cookie And Creme Cheesecake Bars

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  • Author: Cherie | Taste & Review
  • Prep Time: 25
  • Cook Time: 40
  • Total Time: 65
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Ingredients

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  • 1 box fudgy brownie mix, plus the ingredients called for on the box
  • 15 whole Oreos
  • 3 (8 oz) blocks cream cheese, softened
  • 3 large eggs
  • 3/4 cup of sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 15 Oreos, crushed
  • 3 tablespoons caramel topping
  • 3 tablespoon of melted chocolate or fudge

Instructions

  1. Preheat the over to 350ºF. This recipe has 3 layers. The bottom is the brownie, middle is the whole Oreos, and top is the cheesecake layer. Line a 9″ x 13″ pan with parchment paper and spray it with cooking spray.

Prepare the bottom layer (brownie)

  1. In a large mixing bowl prepare the fudgy brownie mix according to the package directions. Pour the brownie batter into the prepared pan.

Prepare the middle layer (cookies)

  1. Take the 15 whole Oreos and place on top of the brownie batter.

Prepare the top layer (cheesecake)

  1. In another large mixing bowl prepare the cheesecake mixture. Beat the cream cheese and sugar until fluffy. Add the eggs, vanilla, and salt and beat until well combined. Stir in the crushed Oreos. Take the cheesecake mixture and pour over the brownie batter.
  2. Bake in the oven for 40 minutes.Take out of the oven and let it cool completely. Garnish with caramel topping and melted chocolate.

Nutrition

  • Serving Size: 20
  • Calories: 370
  • Sugar: 16
  • Sodium: 329
  • Fat: 20
  • Saturated Fat: 9
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 45
  • Protein: 5
  • Cholesterol: 65

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crockpot hashbrown casserole

Crockpot Hashbrown Casserole

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Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole

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  • Author: Bryon | Taste & Review
  • Prep Time: 5
  • Cook Time: 240
  • Total Time: 240
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Ingredients

Scale
  • 1 lb (one tube) Jimmy Dean hot pork sausage
  • 20 oz (1 package) frozen hashbrowns
  • 12 fl oz (1 can) evaporated milk
  • 2 x 10 1/2 oz cans cream of mushroom soup
  • 6 oz (1 can) french fried onions
  • 2 cups (1 package) shredded cheddar cheese
  • 5 cloves of garlic, diced
  • 1 small onion, diced
  • 1 teaspoon of Franks red hot sauce
  • 1 cup of rippled potato chips

Instructions

  1. In a large bowl mixing bowl add all the ingredients and stir. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. Cook on high for 4 hours or 6-7 hours on low. Sprinkle on crumbled ripple potato chips on top before serving.

Nutrition

  • Serving Size: 10
  • Calories: 427
  • Sugar: 5
  • Sodium: 679
  • Fat: 32
  • Saturated Fat: 12
  • Unsaturated Fat: 18
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 17
  • Cholesterol: 67

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Bacon Ranch Pasta Salad

Bacon Ranch Pasta Salad

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Bacon Ranch Pasta Salad

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45
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Ingredients

Scale
  • 1 lb of bacon, cooked and crumbled
  • 2 cups of chopped spinach
  • 1 bunch green onions (scallions) sliced into rounds
  • 8.5 oz sun dried tomatoes in olive oil, drained
  • 4 roma tomatoes diced
  • 2.25 ounces (1 can) sliced riped olives
  • 1 lb (1 box) farfalle pasta
  • 1 cup mayo
  • 1 cup buttermilk
  • one seasoning packet of ranch dressing

Instructions

  1. In a large pot boil the noodles according to package directions. While noodles are cooking you can prep the rest of the salad. In a large mixing bowl mix the ranch dressing seasoning packet, the mayo, and the buttermilk. On a cutting board cut up the green onions, spinach, roma tomatoes, and add to the mixing bowl. Add the olives to the mixture and stir. Cook the bacon in a sauce pan on the stove until it is crisp. Chop into bite-size pieces and add to the mixture.
  2. Drain and rinse the pasta when done with cold water, stir so they don’t stick. Serve immediately or store in an airtight container until ready to serve. Know that the pasta might suck up some of the sauce over time, so you can add a little more sour cream and mayo if needed. Refrigerate for 1 hour before serving.

Notes

  • To speed up the time you can make the bacon the night before or buy the precooked bacon.

Nutrition

  • Serving Size: 10
  • Calories: 656
  • Sugar: 5
  • Sodium: 601
  • Fat: 50
  • Saturated Fat: 9
  • Unsaturated Fat: 39
  • Trans Fat: 0
  • Carbohydrates: 39
  • Protein: 14
  • Cholesterol: 29

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Ranch Roasted Pumpkin Seeds

Ranch Roasted Pumpkin Seeds

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Ranch Roasted Pumpkin Seeds

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  • Author: Cherie | Taste & Review
  • Prep Time: 5
  • Cook Time: 35
  • Total Time: 45
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Ingredients

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  • 2 cups raw whole pumpkin seeds
  • 2 teaspoons butter
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoon ranch popcorn seasoning

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment foil. Mix all ingredients together. Roast for 25-35 minutes or until browned and crisp. Stir often.

Notes

  • If you can’t find ranch popcorn seasoning, try ranch dressing mix.

Nutrition

  • Serving Size: 6
  • Calories: 120
  • Sugar: 0
  • Sodium: 4
  • Fat: 7
  • Saturated Fat: 2
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 12
  • Protein: 4
  • Cholesterol: 3

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breakfast kabobs

Breakfast Kabobs

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Breakfast Kabobs

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  • Author: Bryon | Taste & Review
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
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Ingredients

Scale
  • 1 can pineapple chunks in fruit juice
  • 2 red bell peppers
  • 1 large purple onion
  • 12 oz unsliced canadian bacon
  • 1 cup maple syrup
  • 1 cup bbq sauce

Instructions

  1. In a medium size bowl mix the maple syrup and bbq sauce and set aside. On a cutting board cut up the red bell peppers, purple onion, and canadian bacon.Then take the skewers and alternate between the red pepper, canadian bacon, pineapple, purple onion. Take a basting brush and dip into the bbq maple syrup mixture and spread on the kabobs. Grill the breakfast kebabs over medium heat for 4 to 5 minutes per side or until it is cooked through.

Nutrition

  • Serving Size: 4
  • Calories: 395
  • Sugar: 48
  • Sodium: 1735
  • Fat: 6
  • Saturated Fat: 2
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 66
  • Protein: 19
  • Cholesterol: 43

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