Crockpot Parmesan Ranch Mushrooms

If you like sauteed mushrooms, these Crockpot Parmesan Ranch Mushrooms are a must try! Delicious way to prepare mushrooms. So easy to make and they have a great flavor.

Crockpot Parmesan Ranch Mushrooms

It makes a delicious side dish or topping for a steak.

This recipe is soooo good and soooo easy! Love, love, love it!

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Crockpot Parmesan Ranch Mushrooms
Ingredients
  • 2 8 ounce fresh mushrooms
  • 1/2 cup unsalted butter melted
  • 1/2 ounce ranch dressing mix hidden valley, 1/2 package
  • 2 tablespoons Parmesan cheese as much as desired
Instructions
  1. Put the mushrooms in the crockpot.
  2. Melt the butter in a bowl and add 1/2 of the Hidden Valley Ranch Dressing mix. Mix well and pour over the mushrooms in the Crockpot.
  3. Sprinkle with about two tablespoons of Parmesan Cheese or more to your liking.
  4. Cook in crockpot at low for 4 hours.

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Recipe based on one by Boomette
Photo by Delicious as it Looks

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Easy Parmesan Garlic Chicken

This Easy Parmesan Garlic Chicken is so fast, easy and tasty. Plus, I always have the ingredients on hand. Great served with buttered noodles and a simple salad.

Easy Parmesan Garlic Chicken

Its super quick when I don’t feel like doing much for dinner and it tastes great!

VERY JUICY! I hope you will enjoy it as much as we did! Simple, easy and delicious. Loved everything about it.

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Easy Parmesan Garlic Chicken
Ingredients
  • 1/2 cup grated Parmesan cheese
  • 1 envelope Italian salad dressing mix
  • 6 boneless skinless chicken breasts
  • 1/2 teaspoon garlic powder
Instructions
  1. Preheat the oven to 400 degrees.
  2. Combine the Parmesan cheese, Italian salad dressing mix and garlic powder.
  3. Lightly moisten the chicken with water. Coat the chicken with the cheese/dressing mixture.
  4. Place the chicken in lightly greased baking dish.
  5. Bake in the preheated oven for approximately 20-25 minutes or until the chicken is done.

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Recipe based on one by Dreamgoddess
Photo by lazyme

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TGI Friday’s Spicy Cajun Pasta

This is a great TGI Friday’s Spicy Cajun Pasta copycat recipe. It’s pretty doggone close to the one served at the restaurant. It has a lovely sauce with a tangy flavor that everyone enjoys.

TGI Friday's Spicy Cajun Pasta

The cayenne pepper is just enough to please the palate without being ‘ burny ‘. A lovely recipe, quickly prepared for a good midweek dinner.

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TGI Friday’s Spicy Cajun Pasta
Ingredients
  • 10 ounces fettuccine pasta cooked
  • 1 cup spicy cajun pasta sauce see below
  • 1 tablespoon parmesan cheese
  • 1 boneless skinless chicken breast cooked and sliced
  • 1 teaspoon parsley Chopped
Spicy Cajun Pasta Sauce
  • 2 ounces olive oil
  • 1 tablespoon garlic chopped
  • 1/2 cup onion large chunks
  • 1/2 cup green bell pepper large chunks
  • 1/2 cup red bell pepper large chunks
  • 1/8 teaspoon cayenne
  • 1 cup chicken stock
  • 1 cup v- 8 vegetable juice
  • cornstarch
  • salt and pepper
Instructions
  1. Heat oil in saute pan. Add the garlic and saute for 30 seconds. Add the onions, saute one minute, then add the peppers and continue to saute another minute.
  2. Deglaze with chicken stock, reducing by half. Add the V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency.
  3. Season with salt and pepper.
  4. Add the cooked pasta to the sauce and heat through until hot. Arrange on a serving dish and top with the chicken breast.
  5. Sprinkle with Parmesan and parsley.

Enjoy!

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Recipe by lazyme
Photo by Karen Elizabeth

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Really Easy Date Nut Loaf – Just Like Moms

This Easy Date Nut Loaf is a really old recipe that’s very similar to one my mother used. It goes very well with your morning coffee break.

It’s very easy to make and turns out very moist and delicious. Just an all-around wonderful Date Bread.

It goes together very fast too. Around 10 minutes of prep time and another 40 minutes in the oven. Very moist and fluffy…

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Easy Date Nut Loaf
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Really Easy Date Nut Loaf
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This Date Nut Loaf is so easy to make but so good!

Course: Dessert
Cuisine: American
Keyword: Easy Date Nut Loaf
Servings: 6
Calories: 345 kcal
Ingredients
  • 1 cup dates chopped fine
  • 3/4 cup brown sugar
  • 1/4 cup butter
  • 3/4 cup boiling water
  • 1 egg well beaten
  • 1 teaspoon baking soda
  • 1 3/4 cups flour
  • 1 teaspoon salt
  • 1/2 cup chopped nuts
Instructions
  1. Mix well in a bowl the dates, brown sugar, butter and boiling water. Stir until the butter melts.
  2. Allow to cool a bit and then stir in the egg, baking soda, flour, salt and nuts.
  3. Place in a buttered loaf pan (9x5) and bake at 350° for about 40 minutes, or until a knife inserted in the middle comes out clean.

Enjoy!

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Moist and Delicious Banana Bread With A Twist

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Recipe based on one by PaulaG
Photo by Chickee

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Cacio E Pepe (Cheese and Pepper Pasta)

Cacio E Pepe is a simple 3 Ingredient spaghetti recipe. Literally “cheese and pepper”, this minimalist pasta is like a stripped-down mac and cheese.

 

Since this dish has so few ingredients, it is important to use the best quality ingredients you can afford.

This dish only takes as long as it takes for the pasta to cook, so be sure to grate your Parmesan ahead of time.

Save that pasta water, the starchy water is a crucial element to a proper emulsion.

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Cacio E Pepe
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Cacio E Pepe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Cacio E Pepe is a great Italian dish quick enough for a weeknight meal.

Course: Main Course
Cuisine: Italian
Keyword: Cacio E Pape
Servings: 4
Calories: 365 kcal
Ingredients
  • 8 ounces spaghetti
  • 4 ounces half a stick butter
  • 3/4 tablespoon black pepper freshly cracked
  • 1/2 cup freshly grated Parmesan cheese
Instructions
  1. Bring a pot of salted water to a boil. Add the pasta and cook to al dente.
  2. While the pasta cooks, melt butter in a large sauté pan over medium heat. Add the fresh cracked pepper.
  3. When the butter begins to bubble, turn off the flame and remove from heat.
  4. When the pasta is ready, add the noodles and 2-3 tablespoons of the pasta water to the sauté pan.
  5. Cook over medium high heat until the liquid bubbles and thickens, tossing the pasta as needed.
  6. Remove from the heat and add the Parmesan cheese, tossing rigorously until all ingredients are incorporated into a creamy sauce.
  7. Garnish with additional black pepper and Parmesan, and serve immediately.

 

Enjoy!

Up Next:

Italian Sausage Pasta Bake

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Recipe based on one by -Mary-
Photo by -Mary-

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Tabasco Cheddar Biscuits

What a terrific recipe! I absolutely love these delicious Tabasco Cheddar biscuits. It’s a quick and easy to make recipe, with wonderful results.

Tabasco Cheddar Biscuits

The biscuits are perfect, rise well, are tender, light and fluffy and taste amazing.

The cheese, tabasco and buttermilk compliment each other perfectly.

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Tabasco Cheddar Biscuits
Ingredients
  • 1/2 teaspoon baking soda
  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter cut into small pieces
  • 1/2 cup sharp cheddar cheese grated
  • 1/2 cup low-fat buttermilk
  • 1 teaspoon red pepper sauce Tabasco brand
Instructions
  1. Preheat oven to 400 degrees F, and coat baking sheet with cooking spray.
  2. Whisk together flour, baking soda, baking powder, and salt in large bowl. Stir in butter and cheese. Stir in buttermilk, and mix until dough just comes together.
  3. Scrape out onto well-floured work surface, and pat dough to ½-inch thickness. Cut out biscuits with 2 ½-inch diameter round cutter.
  4. Repeat with remaining scraps of dough until you have 8 biscuits, and transfer biscuits to prepared baking sheet.
  5. Sprinkle red pepper sauce on tops of biscuits. Bake 12 to 15 minutes, or until puffed and golden. Serve hot.

Enjoy!

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Recipe based on one by gailanng
Photo by gailanng

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Reuben Mac N Cheese – Leftover Corned Beef

This Reuben Mac N Cheese is a Rachael Ray recipe that you should really give a try. It’s a great use for leftover corned beef and a very interesting Mac ‘n Cheese.

 

Kiddies love this stuff. Even if they don’t like corned beef! It can be prepared in the morning and baked in the evening!

I made this recipe after watching Rachel Ray make it on the Food Network and it is indeed YUMMO!

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Reuben Mac N Cheese
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Reuben Mac N Cheese
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Reuben Mac N Cheese is a great dish for leftover corned beef. Delicious!

Course: Main Course
Cuisine: American
Keyword: Reuben Mac N Cheese
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 lb cavatappi pasta hollow corkscrew-shaped pasta
  • 2 slices rye bread
  • 3 tablespoons butter plus
  • some butter for buttering toast
  • fresh parsley leaves
  • 1 teaspoon paprika
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1/4 cup spicy brown mustard recommended Gulden's
  • 1 cup shredded swiss cheese
  • 1 cup shredded gruyere
  • 1 cup shredded yellow cheddar cheese
  • 3/4 lb leftover corned beef chopped
  • 1 lb sauerkraut rinsed and well-drained
Instructions
  1. Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.
  2. While the pasta cooks, toast the rye bread in a toaster and then butter the hot bread. Coarsely chop the bread and place it in a food processor. Add the parsley and paprika to the bread and process into bread crumbs, reserve.
  3. Heat a saucepot over medium heat. Add the butter to the pot and melt, whisk in the flour 1 minute and then milk. Season the sauce with salt and pepper, thicken sauce 5 to 6 minutes then stir in the mustard.
  4. Melt 2/3 of the combined cheeses into the sauce.
  5. Preheat broiler.
  6. Drain the pasta and return to the hot pot. Toss the hot pasta with the chopped corned beef and sauerkraut to combine, stir in the cheese sauce and coat. Transfer the mac n cheese to casserole and top with bread crumbs and the remaining cheese.
  7. Brown under broiler 3 to 4 minutes, serve.

 

Enjoy!

Up Next: 

Corned Beef And Cabbage Soup – Easy To Make

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Recipe based on one by seesko
Photo by 2Bleu

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White Chocolate No-Bake Cheesecake Pie

This White Chocolate No-Bake Cheesecake Pie is a snap to make, with minimum ingredients and it’s absolutely delicious. So very easy. I like to finish with skor bits and white chocolate chips on top.

White Chocolate No-Bake Cheesecake Pie

It’s also nice with a simple berry sauce with water, cornstarch, sugar and frozen berries.

Is it good? Nope…. it is eyes-roll-back-in-your-head AMAZING!

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White Chocolate No-Bake Cheesecake Pie
Ingredients
  • 1 cup white chocolate chips
  • 2 8 ounce packages cream cheese, cut up in small pieces
  • 1 8 ounce container frozen whipped topping, thawed
  • 1 9- inch graham cracker crust
  • 1/3 cup toffee pieces or other topping of your choice
Instructions
  1. Melt the chocolate chips slowly in the microwave, stirring often until smooth. Stir in the cream cheese until smooth. Fold in the whipped topping.
  2. Pour the mixture into the crust. Cover and chill until set (about 4-5 hours).
  3. Sprinkle with topping.

Enjoy!

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Recipe based on one by MizzNezz
Photo by May I Have That Recipe

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Grasshopper Fudge Cake – St. Patricks Day

My cousin made this Grasshopper Fudge Cake for St. Patty’s Day last year and I’m making it for a party this year! Super easy and oh-so-delicious!

 

It is so good, to me it tastes just like the Andes Mint. This is a keeper. I love this cake. And it’s so pretty.

My cousin says she thinks it would be good for Christmas except using peppermint extract!

A great and fun recipe.

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Grasshopper Fudge Cake
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Grasshopper Fudge Cake
Prep Time
30 mins
Cook Time
30 mins
Cooling
1 hr
Total Time
2 hrs
 

Grasshopper Fudge Cake is the perfect dessert for St. Patrick's Day.

Course: Dessert
Cuisine: American
Keyword: Grasshopper Fudge Cake
Servings: 6
Calories: 395 kcal
Ingredients
  • 1 18 1/4 oz box Betty Crocker super moist white cake mix
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 2 teaspoons mint extract
  • 3 egg whites
  • 12 drops green food coloring
  • 2 16 ounce jars hot fudge topping
  • 8 ounces frozen whipped topping thawed
  • 5 drops yellow food coloring
  • Andes mints candies unwrapped and cut into pieces
Instructions
  1. Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan). Spray the bottom only of the pan with baking spray with flour.
  2. Make the cake mix cake as directed on box, using water, oil, 1 1/2 tsp mint extract, and the egg whites. Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside. Pour the remaining batter into pan.
  3. Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan. Cut through the batters with a metal spatula or knife in S-shaped curves in one continuous motion. Turn the pan 1/4 turn; repeat cutting for swirled design.
  4. Bake 28-33 minutes or until a toothpick inserted in the center comes out clean. Run the knife around the side of the pan to loosen the cake.
  5. Cool completely, about 1 hour.
  6. Carefully spread the fudge topping evenly over the cake.
  7. In a medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
  8. Spread whipped topping mixture evenly over fudge.
  9. Garnish with candy pieces.
  10. Store covered in refrigerator.

 

Enjoy!

Up Next: 

Do Nothing Cake – Delicious Comfort Food

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Recipe based on one by Mom2Rose
Photo by May I Have That Recipe

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Cheesecake Factory Carrot Cake Cheesecake

Awesome Cheesecake Factory Carrot Cake Cheesecake! It looks more complicated than it is…it’s really just two bowls. One for each part!

Love that. It’s like carrot cake with a lot of cream cheesy flavor.

I love this recipe! I may be partial because carrot cake and cheesecake are my 2 most favorite desserts so putting them together put me over the edge in happiness. Delicious!!!

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Cheesecake Factory Carrot Cake Cheesecake
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Cheesecake Factory Carrot Cake Cheesecake
Prep Time
45 mins
Cook Time
1 hr 5 mins
Refrigerate
4 hrs
Total Time
5 hrs 50 mins
 

This Carrot Cake Cheesecake is so much better than regular carrot cake.

Course: Dessert
Cuisine: American
Keyword: Cheesecake Factory Carrot Cake Cheesecake
Servings: 6
Calories: 445 kcal
Ingredients
Cheesecake
  • 16 ounces cream cheese at room temp
  • 3/4 cup granulated sugar
  • 1 tablespoon flour
  • 3 eggs
  • 1 teaspoon vanilla
Carrot Cake
  • 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 dash salt
  • 1 8 1/2 ounce can crushed pineapple, well drained with juice reserved
  • 1 cup grated carrot
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts
Pineapple Cream Cheese Frosting
  • 2 ounces cream cheese softened
  • 1 tablespoon butter softened
  • 1 3/4 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon reserved pineapple juice
Instructions
To make cheesecake
  1. In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
  2. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
  3. Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
  4. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
  5. Stir in drained pineapple, carrots, coconut and walnuts.
  6. Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
  7. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
  8. Repeat with remaining cream cheese batter, spreading evenly with a knife.
  9. Do not marble with a knife.
  10. Bake in preheated 325 degree oven 50 to 65 minutes and then I turn the oven off, and let it sit in the oven with the door closed for about 45 minutes..
  11. Cool to room temperature, then refrigerate.
When the cake is cold, prepare the Pineapple Cream Cheese Frosting.
  1. In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
  2. Beat until smooth and of spreading consistency.
  3. Frost top of cheesecake.
  4. Refrigerate 3 to 4 hours before serving.

Enjoy!

Up Next:

Easy Cheesecake Supreme

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Recipe based on one by MissMeagan
Photo by Ira Love L.

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