Caesar Pasta Salad

Caesar Pasta Salad

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Caesar Pasta Salad

Caesar Pasta Salad

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  • Author: Cherie | Taste & Review
  • Prep Time: 20 min
  • Cook Time: 12
  • Total Time: 82 minutes

Ingredients

Scale

12 ounces (1 box) tricolor spiral pasta
3 green onions, diced
1 cup mixed cherry tomatoes, cut in half
1/4 cup marinated artichoke hearts, diced
5 oz freshly shredded Parmesan cheese
2 celery stalks, diced
2 x 1.75 ounces Parmesan crisps
16 ounces creamy classic Caesar dressing


Instructions

Cook the pasta according to package directions; rinse and drain.

While the pasta is cooking you can chop up the vegetables. On a cutting board dice the green onion, celery stalks, and artichoke hearts. Cut the mixed cherry tomatoes in half. Add all the vegetables to a large bowl.

Toss half of the creamy classic Caesar dressing with the pasta and shredded Parmesan cheese in the large bowl. Chill for an hour before serving.

Then add in the remaining dressing and garnish the top of the salad with the Parmesan crisps.



Nutrition

  • Serving Size: 10
  • Calories: 846
  • Sugar: 5.4g
  • Sodium: 1613mg
  • Fat: 56.7g
  • Saturated Fat: 4.5g
  • Carbohydrates: 69.7g
  • Fiber: 5.3g
  • Protein: 24.6g
  • Cholesterol: 69mg
Buffalo Chicken Soup

Buffalo Chicken Soup

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Buffalo Chicken Soup

Buffalo Chicken Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cherie | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 70 min
  • Total Time: 1 hour 25 minutes

Ingredients

Scale

1/2 head Cauliflower, chopped finely
1 red pepper
2 cups shredded carrots
1 small onion, diced
2 celery stalks, diced
1 tablespoon celery leaf, chopped finely
4 cloves garlic (minced)
1 pound chicken breast shredded
2 (32 oz) chicken broth carton
8 ounce mild cheddar cheese
8 ounce cream cheese, room tempature softened
1 pint heavy whipping cream
one seasoning packet of ranch dressing
1 cup Frank’s RedHot Buffalo Wing Sauce
1 teaspoon olive oil
4 ounces blue cheese crumbles
2 tablespoon fresh parsley
2 tablespoon fresh chives


Instructions

On a cutting board cut up the cauliflower, red pepper, onion, and celery. Mince the garlic cloves. Set all the vegetables aside.

In a large sauce pan add the olive oil and turn the heat to medium high. Add the vegetables except the cauliflower that were put aside. Cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender.

While the onions are cooking you can cook the chicken. Take a stock pot and add the chicken broth and chicken breasts. Bring the broth to boiling or on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170°F), about 15- 20 minutes. Then remove the chicken with a slotted spoon so the broth can drain off back into the stock pot.

Place the cooked chicken breasts on a cutting board. Allow it to cool for 5 minutes. Use either bear claws or 2 forks to shred the chicken.

While the chicken is cooling you can make the creamy buffalo chicken broth. Add the mild cheddar cheese, cream cheese, heavy whipping cream, seasoning packet of ranch dressing, and Frank’s RedHot Buffalo Wing Sauce to the stock pot. Stir it on low and keep stirring till it is all blended together, about 5 minutes.

Then add the shredded chicken, sauteed vegetables, shredded carrots, cauliflower, celery leaf into the stock pot. Cover and simmer for 25 minutes.

Garnish each soup bowl you serve with blue cheese crumbles, fresh chives, and fresh parsley.



Nutrition

  • Serving Size: 10
  • Calories: 413
  • Sugar: 3.4g
  • Sodium: 4190mg
  • Fat: 21.3g
  • Saturated Fat: 12.1g
  • Carbohydrates: 26.6g
  • Fiber: 1.4g
  • Protein: 23.4g
  • Cholesterol: 91mg
Porcupine Meatballs With Gravy

Porcupine Meatballs With Gravy

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Porcupine Meatballs With Gravy

Porcupine Meatballs With Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes

Ingredients

Scale

1 (6.8-ounce) package RICE-A-RONI® Beef Flavor
1/2 orange or red bell pepper, diced finely
3 garlic cloves, finely chopped
1/2 onion, diced finely
1 pound ground beef
1 egg, beaten
12 ounce beef gravy
1 tablespoon olive oil
2 tablespoons parsley, fresh
salt and pepper, to taste


Instructions

On a cutting board cut the orange bell pepper, garlic, and onion till they are finely diced.

In a large bowl add the egg and beat it. Then add in the chopped vegetables,ground beef, rice mixture from Rice-A-Roni, and the seasoning mix from the Rice-A-Roni. Use a fork to make sure it well combined.

Take a teaspoon and your hands to make the porcupine meatballs.
Place the meatballs onto parchment paper while making the meatballs.

Heat on medium high a large nonstick skillet and add the olive oil. Add all the meatballs and brown on all sides. Careful while flipping the meatballs over so they don’t crumble. Turn heat to medium low, cover with a lid for 7-9 minutues, or until the meatballs are cooked through. 

Drain the grease.

Turn the heat to low and add in the beef gravy sauce and slowly turning over the meatballs till they are all covered in sauce. Keep the lid on and cook for another 30 minutes.

Garnish with fresh parsley, salt, and pepper.



Nutrition

  • Serving Size: 6
  • Calories: 319
  • Sugar: 2.4g
  • Sodium: 1011mg
  • Fat: 8.7g
  • Saturated Fat: 2.5g
  • Carbohydrates: 29.7g
  • Fiber: 1.1g
  • Protein: 29.1g
  • Cholesterol: 98mg
Hamburger Stroganoff

Hamburger Stroganoff

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Hamburger Stroganoff

Hamburger Stroganoff

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30

Ingredients

Scale

1 onion, chopped
1 clove garlic
1 pound ground beef
2 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
1 can cream of mushroom soup
1 cup Top the Tator sourcream
1/4 cup butter
Egg Noodles, 12 ounce package


Instructions

Make The Noodles:
Bring a large pot of water to boil. Cook the egg noodles according to the package directions, about 5 minutes. Rinse and drain.

Make The Sauce:
In a large frying pan saute the onion and garlic in butter till the onions are translucent, about 5 minutes.

Add in the ground beef. Stir and break the hamburger into smaller pieces until the meat is no longer pink, 5 to 7 minutues.

Sprink the flour over the hamburger mixture and stir till well combined.

Stir in the cream of mushroom soup, salt and pepper and simmer uncovered for 10 minutes.

Stir in the Top the Tator sourcream.

Serve the hamburger stragnoff mixture over cooked egg noodles. Garnish with parsley if desired.



Nutrition

  • Serving Size: 6
  • Calories: 366
  • Sugar: 1.8g
  • Sodium: 828mg
  • Fat: 19g
  • Saturated Fat: 9.4g
  • Carbohydrates: 21.8g
  • Fiber: 1.2g
  • Protein: 26.2g
  • Cholesterol: 107mg
Easter Key Lime Pie

Easter Key Lime Pie

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Easter Key Lime Pie

Easter Key Lime Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review

Ingredients

Scale

1 package of Golden Oreos sandwich cookies

1 stick unsalted butter, melted

3 tablespoon sugar

1 can (14 ounces) can sweetened condensed milk

½ cup key lime juice, freshly squeezed

4 large egg yolks

1 ½ cups heavy cream, chilled

1 teaspoon vanilla extract

2 tablespoons powdered sugar

1 package speckled jelly beans

2 cups, sweetened coconut

1 Small chocolate bunny

Green food coloring


Instructions

Make The Key Lime Pie Crust:

Preheat the oven to 350°F.

Use a food processor to crush the Golden Oreos cookies finely.

Place the crushed cookie crumbs and melted butter in a large bowl. Stir till all combined with a fork.

Pour the crust mixture in the bottom of a 9” pie plate. Using a fork press down to line the pie plate and sides.

Place the cookie crust pie plate on a baking sheet. This make it easier to take out of the oven.

Bake the cookie crust at 350°F for 7 minutes. Allow the crust to cool before putting in the key lime pie filling.

Make The Key Lime Filling:

Preheat the oven to 325°F.

In a medium bowl add the sweetened condensed milk, egg yolks, 3 tablespoons of sugar, and key lime juice. Whisk together till the mixture is well combined. Pour the filling into the cooled cookie crust.

Place the pie on the cooled baking sheet.

Bake the key lime pie for 15 to 17 minutes or until the center is set. It will wiggle when the pie pan is nudged.

Make The Whipped Cream:

While the pie is baking you can make the whipped cream.

Use an electric mixer with the whisk attachment. Add the heavy cream, powdered sugar, and vanilla extract. Place the speed to medium and whisk till it forms soft peaks, about 3 minutes. Be careful to not over whip it or it will become grainy and separated. Place the whip cream into a tupperware container to keep cold till it is time to decorate the pie.

Make The Coconut Green Grass:

Add 4 drops of green food coloring and sweetened coconut into a gallon size Ziploc bag. Close the bag and shake it till the food coloring is mixed onto the coconut. If desired you can add more food coloring till you get the desired green you want for the grass.

Decorating The Key Lime Pie:

Place the coconut grass around the pie.

Fit a decorating bag with a Wilton 1M tip and fill with the cooled whipped cream. If you don’t have a pastry bag you can use a Ziploc bag and just cut off the tip. Slowly apply pressure while piping out the whip cream and make swirls around the pie.

Add a jelly bean into each whip cream swirl.

Place coconut grass in the center of the pie and add the chocolate bunny to make it look like it is coming out of the ground. Scattered coconut grass around the mound.

Serve and enjoy!


Notes

This pie is wonderful with fresh or bottled Key lime juice.


Nutrition

  • Serving Size: 8
  • Calories: 732
  • Sugar: 74.7g
  • Sodium: 215mg
  • Fat: 37.3g
  • Saturated Fat: 25.6g
  • Carbohydrates: 97g
  • Fiber: 2.6g
  • Protein: 6.4g
  • Cholesterol: 179mg
Easter Bunny Cake

Easter Bunny Cake

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Easter Bunny Cake

Easter Bunny Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sue | Taste & Review

Ingredients

Scale

1 box cake mix ( use your favorite boxed recipe)

2 containers white buttercream frosting

2 bags sweetened coconut flakes (14 oz)

Red food coloring

Green food coloring

Jelly beans

Red licorice

Cadbury mini eggs


Instructions

Make The Cake:

Bake the cake according to the directions on the box using 9-inch baking pans.

Allow cakes to cool completely, about 1 hour.  Then remove the cake from the pans.

Decorate The Bunny:

Place one cake round on the serving tray. This will be the bunny head.

Take the other cake to make the ears and bowtie. Cut the cake with a knife. Follow the diagram below the recipe.  Cut out the bowtie. The middle piece will be the bowtie and the other two pieces will be for the bunny ears.

Place the ears and bowtie onto the serving tray.

Take one of the frosting containers and frost the cake with a knife carefully for the face and ears only, as the bowtie will be pink colored.

Take the other frosting container and put a few drops of the red food coloring until you reach the color you desire. Frost in bowtie pink and inside of the bunny ear.

Sprinkle the sweetened coconut flakes on the bunny face and ears. Avoid the inside where the frosting is pink.

Decorate the bunny face using the licorice for whiskers and the Cadbury chocolate for the eyes. Use a black jelly bean for the mouth.

Use jelly beans to outline the bowtie and fill in the middle of the bowtie.

Make The Grass Around The Bunny:

Use a large ziplock bag or a large bowl to mix the green food coloring until you reach the desired green color. Sprinkle the green coconut around the bunny.

Store the bunny cake at room temperature.


Notes

 The possibilities are endless with the way you can decorate the cake! 


Nutrition

  • Serving Size: 12
  • Calories: 457
  • Sugar: 48g
  • Sodium: 362mg
  • Fat: 19.6g
  • Saturated Fat: 9.0g
  • Carbohydrates: 68.8g
  • Fiber: 2.7g
  • Protein: 2.8g
  • Cholesterol: < 1mg

 

Taco Chili

Taco Chili

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Taco Chili

Taco Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 min

Ingredients

Scale

1 pound lean ground beef

1 pound (16 Oz) Jimmy Dean regular premium pork sausage

1 tablespoon olive oil

1 can black beans (15 Oz), rinsed and drained

1 can kidney beans (16 Oz), rinsed and drained

1 can pinto beans (15 Oz), rinsed and drained

1 can diced tomatoes & green chilies (10 Oz), undrained

2 cans diced tomatoes (14. 5 Oz each)

2 bell peppers, chopped

1 poblano pepper, chopped

1 ½ large onion, chopped

3 garlic cloves, minced

1 can sliced olives (2. 25 Oz)

1 can tomato sauce (8 Oz)

1 can chopped green chilies (4 Oz)

1 bottle Taco Bell Mild Sauce (7.5 Oz)

1 packet ranch salad dressing & seasoning mix

1 packet taco seasoning mix

½ teaspoon pepper


Instructions

On a cutting board chop up the bell peppers, and onion. When you chop the poblano pepper remove the seeds and stem. Mince the garlic cloves. Set all the vegetables aside.

In a large sauce pan add the olive oil and turn the heat to medium high. Add the vegetables that were put aside and cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender. Add the ground beef and pork sausage cook for another 8-10 minutes or until meat is thoroughly cooked, break up into crumble as you stir then drain the grease.

In a large stock pot combine the black beans, kidney beans, pinto beans, diced tomatoes & chilies, diced tomatoes, sliced olives, tomato sauce, green chilies, Taco Bell Mild Sauce, packet ranch salad dressing & seasoning mix, packet taco seasoning mix, and ½ teaspoon pepper.  Add in the cooked meat and vegetables and stir till well combined.

Bring the chili to a boil over medium-high heat, stirring occasionally. As soon as it comes to boil reduce the heat to medium low and let it simmer with the lid on, for 30 minutes, stirring occasionally.

Remove the pot from the heat. Take cover off and let it cool for 10 minutes before serving.

Serve with your favorite taco toppings. We recommend corn chips, sour cream, taco shredded cheese, jalopenos, and cilantro.



Nutrition

  • Serving Size: 10
  • Calories: 402
  • Sugar: 4g
  • Sodium: 1410mg
  • Fat: 18.2g
  • Saturated Fat: 5.4g
  • Carbohydrates: 31.7g
  • Fiber: 8g
  • Protein: 28.6g
  • Cholesterol: 73mg
Broccoli Casserole

Broccoli Casserole

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Broccoli Casserole

Broccoli Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 15 min
  • Cook Time: 35 min
  • Total Time: 50 min

Ingredients

Scale

2 x (12 ounces) broccoli florets, cut into small pieces

1/2 yellow onion, diced

4 tablespoons unsalted butter, melted

10.5 ounces condensed cream of mushroom soup

3/4 cup mayonnaise

2 large eggs

3 cups taco shredded cheese

1/2 teaspoon salt

1/4 teaspoon coarse ground black pepper

3.5 ounces crispy fried onions

1 cup round butter crackers, finely crushed


Instructions

Preheat oven to 350ºF.

Thaw out the frozen broccoli overnight. On a cutting board chop up the thawed broccoli florets into smaller pieces. There should be a variety of smaller chunks of and tiny ones.  Then dice half of a yellow onion. Set Aside.

In a large mixing bowl beat the 2 eggs. Then combine the melted butter, cream of mushroom soup, mayonnaise, salt, and pepper until well combined to make the sauce.  

Stir in the crispy fried onions and 2 cups of the taco shredded cheese, reserving 1 cup left to put on top later.

Pour the broccoli casserole batter into a 9 x 13 inch backing dish. Top with remaining 1 cup of the taco shredded cheese and finely crushed crackers.

Bake for 30 minutes uncovered or until top is golden.  Allow time to cool before serving.



Nutrition

  • Serving Size: 10
  • Calories: 301
  • Sugar: 3.3g
  • Sodium: 668mg
  • Fat: 21.7g
  • Saturated Fat: 6.9g
  • Carbohydrates: 21.9g
  • Fiber: 2.5g
  • Protein: 6.8g
  • Cholesterol: 61mg
Taco Wonton Cups

Taco Wonton Cups

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Taco Wonton Cups

Taco Wonton Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie DeBrule
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 min

Ingredients

Scale

1 pound lean ground beef, browned and drained

1 envelope ( 3 tablespoons) taco seasoning mix

8 ounce package taco blend shredded cheese

4 oz diced green chilies, 1 can

2.25 ounce sliced olives, 1 can

2 cups sour cream

2 cups shredded lettuce

48 wonton wrappers

2 tablespoons olive oil


Instructions

Preheat your oven to 375 °F.  Take a paper towel dipped in olive oil and grease all the muffin tin holes. Set aside.

Prepare The Taco Meat: Saute the brown beef in a large frying pan over medium heat (7-10 mins). Stir in the taco seasoning mix and diced green chilies till well combined.

Assemble The Taco Wonton Cups: Place one wonton wrapper over the bottom of each muffin tin. Then place another wonton wrapper on top of the other. It should fill out each muffin hole like a flower.  Fill the wontons with 1 teaspoon of taco meat. Next sprinkle on the shredded cheese.

Bake in the oven for 12-15 minutes or until golden brown.

Remove the wonton cups from the tray and top it with shredded lettuce, sour cream, and olives. Garnish with parsley if desired. Serve and enjoy!


Notes

Tip: Top with your favorite toppings (diced tomatoes, jalapeno, salsa, guacamole, chives, green onion,  avocado, fresh cilantro, corn, black beans, etc.).


Nutrition

  • Serving Size: 24
  • Calories: 302
  • Sugar: 2g
  • Sodium: 467mg
  • Fat: 8.6g
  • Saturated Fat: 3.9g
  • Carbohydrates: 42g
  • Fiber: 2.6g
  • Protein: 13.7
  • Cholesterol: 33mg
Chocolate Football Cookies

Chocolate Football Cookies

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Chocolate Football Cookies

Chocolate Football Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 25 min
  • Cook Time: 2 min
  • Total Time: 1 hr

Ingredients

Scale

30 Townhouse Original Crackers (oval shaped)

30 Townhouse Pretzel Crackers (oval shaped)

16 ounces Chocolate Candiquick, (1 whole package)

16 ounces Vanilla Candiquick, (1 whole package)

16 ounces Coconut Pecan Frosting

16 ounces Strawberry Marshmallow Frosting


Instructions

This recipe has many variations depending on how much you want to make, type of filling, type or cracker, and type of frosting you use. We made 2 different kinds-German Chocolate Cookies and White Chocolate Strawberry Cookies.

To Make The German Chocolate Cookies:

Take out a baking sheet and line with parchment paper. When you make the cookies assemble them on the parchment paper so your counter doesn’t make a mess. Spread one side of the pretzel cracker with the coconut pecan frosting. Then stack another pretzel cracker on top to sandwich it. Repeat this process till you run out of crackers or until your desired amount. Place the cookies in the freezer for 15 minutes.

After the cookies have cooled. Melt the Chocolate Candiquick in the microwaveable tray that it comes in. Make it according to the package. Do not over heat the chocolate and stir often.  

Take out another baking sheet and line with parchment paper. When the chocolate is all melted dip the cookies in with a fork. When the chocolate is on all sides you can take it out and place on the parchment paper to set. Repeat this pattern till all the cookies are chocolate coated dipped.

Place the dipped cookies back to the freezer for 10 minutes.

Melt Vanilla Caniquick in the in the microwaveable tray that it comes in. Make it according to the package. When it is all melted pour it into a Ziploc bag.

Take out the cookies from the freezer. Clip the corner of the ziploc bag and pipe the football stiches on each cookie.

Give it a few minutes to all the cookies to set then place the cookies back in the freezer in an air tight container till you are ready to serve.

To Make The White Chocolate Strawberry Cookies:

Follow the same process as above just swap a few ingredients. Swap the Townhouse Pretzel Crackers for the Townhouse Pretzel Crackers. Use the Vanilla Candiquick for dipping the cookies. For the filling use Strawberry Marshmallow Frosting. Pipe the football laces with the Chocolate Candiquick.


Notes

This recipe has many variations depending on how much you want to make, type of filling, type or cracker, and type of frosting you use.


Nutrition

  • Serving Size: 30
  • Calories: 224
  • Sugar: 15g
  • Sodium: 83mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 3mg