Follow by Email

Wednesday, January 20, 2016

Twice Baked Potato Casserole

This Twice Baked Potato Casserole is the perfect comfort food! A delicious combination of Creamy Potatoes with sour cream, sharp cheddar cheese, bacon, and green onions as well as a bit of mayo. Be sure to scroll our page and check out all the different versions including the Potato and Bacon Casserole too and don’t forget to Pin your favourites. 
Twice Baked Potato Casserole
  
Ingredients:
  • 8 medium potatoes, scrubbed and dried
  • 2 Tbls olive oil
  • 1 Tbls kosher salt
  • ¾ pound sliced bacon, cooked and crumbled (how to bake bacon)
  • 2 cups shredded sharp cheddar cheese
  • ¾ cup mayonnaise
  • ½ cup sour cream
  • 5-6 green onions, sliced
  • salt and pepper to taste
Directions:
  1. Preheat oven to 400 degrees.
  2. Rub potatoes with olive oil and salt and place on baking sheet.
  3. Bake for 45-60 minutes or until tender when pierced with a fork, flipping halfway through.
  4. Let cool for 15 minutes.
  5. Preheat oven to 350 degrees.
  6. Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potato pieces to slightly fall apart.
  7. Stir in mayonnaise and sour cream.
  8. Set aside ⅓ cup cheese, 3Tbs bacon, 2 Tbls sliced green onions for the top of the casserole and stir in remaining ingredients.
  9. Spoon into a greased 9x9 baking dish. Top with reserved shredded cheese bacon. Cover dish with foil and bake in 350 degree oven for 30 minutes, removing foil for the last 10 minutes.
  10. Top with remaining sliced green onions and serve.
Source:  momontimeout.com

Skillet Pizza Dip

Skillet Pizza Dip

Break off a piece of cheese-filled pizza crust and scoop up some hot spinach, chicken and sun-dried tomato dip.

Ingredients:
1         teaspoon butter
1         (9 ounce) box frozen Green Giant™ frozen chopped spinach, thawed
1         cup creamy Alfredo sauce
1         cup freshly shredded mozzarella cheese, divided
1         cup diced chicken breast, divided
           1/2 cup chopped sun-dried tomatoes (packed in oil and drained,) divided
3         sticks mozzarella string cheese
1         tube Pillsbury™ refrigerated classic pizza crust
1         egg white
1         teaspoon extra virgin olive oil
2         tablespoons Parmesan cheese, shredded
Directions:
  • Preheat oven to 350ºF. Grease a 10-inch oven-safe non-stick skillet (or cast iron skillet) with 1 teaspoon butter.
  • Squeeze excess water out of spinach.
  • Stir spinach into the Alfredo sauce. Add half of the shredded mozzarella cheese along with 2/3 of the diced chicken and 2/3 of the sun-dried tomatoes. Stir just until combined.
  • Cut each string cheese into 4 pieces. Unroll pizza dough and cut it into 12 squares.
  • Brush egg white over pieces of pizza dough. Set one piece of the string cheese on a square of dough. Attach opposing corners of the dough, then pinch around the edges to seal the dough. Pinch and roll into a ball.
  • Set balls of dough around the edge of the buttered skillet, creating one row of 12.
  • Spoon the spinach mixture into the center of the skillet.
  • Brush the tops of the dough balls with olive oil and sprinkle the shredded Parmesan cheese over top.
  • Sprinkle some of the remaining mozzarella cheese and all the remaining chicken and sun-dried tomatoes over the spinach dip, then top with the remaining mozzarella cheese.
  • Bake for 32-35 minutes, until the pizza crust turns deep golden brown and the cheese is melted and bubbly. Remove from oven and allow to cool for 5 minutes before serving.
Source:  tablespoon.com

Cheesy Potato Slow-Cooker Soup

Cheesy Potato Slow-Cooker Soup

Potatoes and cheese? Yes, please! This 6-ingredient slow-cooker supper is unbelievably easy and amazingly delicious.

Ingredients:
1         carton (32 oz) Progresso™ chicken broth or stock (4 cups)
1 1/2   cups chopped onions
5         cups diced peeled russet potatoes (about 5 medium)
3         tablespoons cornstarch
2         cups shredded American cheese (8 oz)
4         medium green onions, sliced (1/4 cup)
Directions:
  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Reserve 1/4 cup broth in small bowl; cover and refrigerate. In cooker, mix onions, potatoes and remaining broth.
  • 2 Cover; cook on Low heat setting 8 hours.
  • 3 Increase heat setting to High. In small bowl, beat cornstarch and reserved broth until smooth. Add to cooker; stir. Cover; heat to simmering, and cook 10 to 15 minutes longer or until thickened.
  • 4 Stir in cheese until well melted. Sprinkle servings of soup with green onions.

Expert Tips:

Like bacon? Crumble some cooked bacon on top, along with green onions.
Pillsbury™ breadsticks and a simple side salad are a great way to round out this simple and satisfying meal.
If using American cheese from a block, refrigerate for at least an hour before shredding to firm up the cheese and simplify the process.
Tip: Saving a batch for later? Fill freezer bags with soup, then lay flat to freeze for easy stacking and freezer organization. More smart freezer bag tips.

Source:  pillsbury.com

Foolproof 4 Ingredient Bread

4 Ingredient Foolproof Butter Topped White Bread

This 4 Ingredient Butter Topped White Bread is an easy recipe that’s foolproof even if you’re a novice bread maker. It’s perfect for sandwiches and keeps well. The recipe makes 2 full loaves as it won’t last long!

Ingredients:

4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
3/4 cup warm water
1/4 cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, room temperature and cut into pieces
2 and 2/3 cup additional warm water
9-10 cups all-purpose flour (*I swear by King Arthur brand…also sidenote…I am moving 5 minutes from their factory soon….woohoo!)
4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves
Additional butter/cooking spray, for greasing your rising bowl and loaf pans

Directions:

1. In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 cup of warm water, about 5 minutes.
2. Add the sugar, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine.
3.  Slowly add 5 cups of the flour, mixing on low speed until smooth.
4. With the mixer on its lowest speed (you don’t want flour everywhere…as I have discovered), slowly add the remaining flour until the dough is smooth.
5. Switch to your dough hook attachment and knead the dough for 10 minutes. ***Now, if you have a smaller mixer, I would recommend kneading the dough in two portions so as not to burn your motor out-this is a lot of dough.  Alternatively, like my grandmother used to do, you can knead all of the dough by hand.
6.  While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as two loaf pans (I used 9″).
7.  Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray.  Cover, and set in a warm place to rise for 1 hour.
8. After an hour, punch down the dough (yes!) and divide it into two portions.
9. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12″ x 12″ squares, making sure that the thickness of the dough is uniform throughout.
10.  Slowly and tightly roll up each square, sealing the edges firmly.
11.  Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour.
12.  Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.
13. Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.
14.  Once covered with foil, bake for an additional 15 minutes.
15. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter.

Source:  thecurvycarrot.com

Apple Pie Cake

5 Ingredient Apple Pie Slice

You’ll love this deliciously moist Apple Pie Cake and all you need is a handful of ingredients. It’s an easy Sheet Cake topped with a Cinnamon and Apple mixture, then a buttery Brown Sugar Crumble. Check out the 5 Ingredient Apple Pie Slice too. This Apple Pie Slice is made from only 5 Ingredients and how delicious does it look! It takes just 15 minutes preparation then bake for 35 – 40 minutes. 

Ingredients:
  • 3 Apples, peel, cored and cut into 1 cm chunks
  • 2 cups Self Raising Flour
  • 1 cup Sugar
  • 125 grams Butter, melted
  • 1 Egg
Directions:

How to make 5 Ingredient Apple Pie :
Add Apples, Sugar and Flour to large mixing bow and combine.
Next add butter and egg.
Stir until well combined.
Press the mixture into a lined Tray.
Sprinkle with Cinnamon and Sugar.
Bake at 180 degrees for 35-40 minutes.
Serve with whipped cream or ice cream.
Enjoy!

Source:  thewhootkitchen.com 


Grandma's Apple Slice

Grandma's Apple Slice



Ingredients:
  • 3 apples - peel, cored and cut into 1cm chunks
  • 2 cups self-raising flour
  • 1 cup sugar
  • 125 gm butter - melted
  • 1 egg
Directions:
  1. Add apples, sugar and flour to large mixing bowl, combine.
  2. Add butter and egg, stir until well combined.
  3. Press into lined slice tray.
  4. sprinkle with cinnamon and sugar.
  5. Bake 180 degrees for 35 - 40 mins.
Source: thelifeofclare.com  /  marybond

Midnight Fudge Cake

Midnight Fudge Cake

Here’s a deliciously decadent Midnight Treat you’ll love to eat!  This Midnight Fudge Cake is perfect any time of day and guaranteed to calm your Chocolate Cravings. The rich dark, fudgy Brownie Batter is swirled into the Chocolate Cake and makes it a super moist, and dense fudge-like cake. We’ve also included deliciously moist Brownie Fudge Cupcakes below so be sure to scroll our post and Pin your favorites  for easy access.

Ingredients:   

One box of Triple Chocolate cake Mix..(I only used half)
One box of Ultimate Fudge Brownie Mix..with included Ganache (I only used half)
a 9×13 baking pan
 
Directions:

I used half of each box and it made a normal amount of cake.  Feel free to use the entire boxes, for 2 9×13 pans.
In one bowl I mixed the Cake mix, splitting the ingredients in half accordingly.
In another bowl I mixed the Brownie Batter, splitting the ingredients accordingly…
Combine both mixing bowls into the baking pan, swirl them together a bit, and bake it at 350 degrees, for approx. 30 minutes or until it’s baked through.
Let it cool and gently poke some holes into it with a fork…
Now pour the included Ganache all over the top of the cake…if you need more Ganache, use some Fudge Topping from a jar.…and serve up a big, moist plate full…   

Source: ohbiteit.com

Carrot Cake Cheesecake

Carrot Cake Cheesecake - copycat version Cheesecake Factory

This Carrot Cake Cheesecake is a delicious copycat recipe from ‘The Cheesecake Factory’. You’ll love the sensational combination of carrot and cheesecake and it’s a dessert that will be much requested. Scroll our page and be sure to check out the ‘Best Carrot Cake’ Recipe too. It’s hugely popular and gets rave reviews!

Ingredients:

Carrot Cake: 

1/2 cup pecan halves, plus more, chopped, for garnish
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Kosher salt
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1 1/2 cups shredded carrot (2 to 3 medium carrots) 

Cheesecake:

Three 8-ounce packages cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract 

Sour Cream Topping: 

1/2 cup confectioners' sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
Pinch kosher salt
Directions:

For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.

For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
 
Source: Food Network Kitchens 

Banana Turtle Torte

Banana Turtle Torte

Luscious layers of chocolate cake, whipped cream, caramel topping and nuts will tempt you. Yum!

Ingredients:
1        box Betty Crocker™ SuperMoist™ German chocolate cake mix
          Water, vegetable oil and eggs called for on cake mix box
1 1/2  cups whipping cream
3        bananas
1       cup butterscotch caramel topping
6       tablespoons chopped pecans, toasted
Directions:
  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 9-inch round cake pans.
  • Make and bake cake as directed on box for 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake in half horizontally to make a total of 4 layers. Reserve untrimmed cake layer top.
  • In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 1 cake layer bottom, cut side up, on serving plate. Spread 2/3 cup whipped cream over layer to within 1/4 inch of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary. Drizzle 1/4 cup butterscotch caramel topping over banana, spreading to coat slices. Sprinkle with 2 tablespoons pecans.
  • Repeat with second and third layers. Top with reserved cake layer, rounded side up. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.
  • Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in refrigerator.
Click Here to check out their website for other great recipes like this one.

Source:  tablespoon.com

White Chocolate Cherry Blondies

White Chocolate Cherry Blondies

Perfect for a picnic or potluck, this recipe makes three dozen delightful brownies!

Ingredients:
2        cups packed brown sugar
1/2     cup butter or margarine, softened
2        teaspoons vanilla
1/2     teaspoon almond extract
2        eggs
2        cups Gold Medal™ all-purpose flour
1        teaspoon baking powder
1/4     teaspoon salt
2        packages (6 oz each) white chocolate baking bars, cut into chunks
1/2     cup slivered almonds
1/2     cup chopped dried cherries or cranberries
1/2     teaspoon vegetable oil
Directions:
  • Heat oven to 325°F. Grease or spray 13x9-inch pan. In large bowl, beat brown sugar, butter, vanilla, almond extract and eggs with electric mixer on medium speed until light and fluffy.
  • On low speed, beat in flour, baking powder and salt until well blended. Set aside 1/4 cup of white chocolate bar chunks. Stir in remaining chunks, almonds and cherries. Spread batter evenly in pan.
  • Bake 35 to 40 minutes or until top is golden brown and set. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave reserved white chocolate bar chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted; stir well. Drizzle glaze over bars. Or if desired, place glaze in small food-storage plastic bag and cut off small tip from one corner of bag; drizzle glaze in diagonal lines over bars. Let stand until glaze is set, about 3 hours. For bars, cut into 6 rows by 6 rows.
Source: tablespoon.com

Sweet And Salty Brownies

Sweet and Salty Brownies

Another perfect combo! These sensational brownies feature the fabulous taste of crushed pretzels, creamy caramel and honey-roasted peanuts. Yum! Create a dessert that's the perfect balance of sweet and salty by adding pretzels, caramel bits and honey-roasted peanuts to Betty Crocker fudge brownie mix.

Ingredients:
1        box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
          Water, vegetable oil and egg called for on brownie mix box
1/2     cup crushed pretzels
1/2     cup caramel bits
1/2     cup honey-roasted peanuts
Directions:
  • Line 9-inch square pan with cooking parchment paper, leaving paper hanging over 2 opposite sides of pan. Spray paper with cooking spray.
  • Make brownie batter as directed on box using water, oil and eggs. Stir in pretzels, caramel bits and peanuts. Pour batter into pan.
  • Bake and cool as directed on box. Cut into 6 rows by 6 rows.
Source:  tablespoon.com

Six-Layer Brownie Bars

Six-Layer Brownie Bars

Layers of decadence over easy-mix brownie batter create this ultimate brownie bar.

Ingredients:
1        box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
1/3     cup butter or margarine, melted
1        egg
2/3     cup coconut
2/3     cup toffee bits
2/3     cup semisweet chocolate chips
2/3     cup chopped pecans
3/4    cup plus 2 tablespoons sweetened condensed milk (not evaporated), from 14 oz can*
Directions:
  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
  • In large bowl, stir brownie mix, pouch of chocolate syrup, butter and egg until well blended. Press into pan. Bake 14 minutes (16 minutes for dark pan).
  • Top with coconut, toffee bits, chocolate chips and pecans. Drizzle evenly with condensed milk to within 1/2 inch of sides. Bake 35 to 39 minutes longer or until center is set, (37 to 41 minutes for dark pan or until and center is light golden brown). Cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows.
Source: tablespoon.com

Avocado Smash

Avocado Smash
    Ideal for breakfast, lunch or dinner, no-oven-required avocado toasts are all the rage. This open-faced sandwich is a complete meal on one plate!

    Ingredients:
    • 1 peeled and diced avocado
    • 1 tablespoon crumbled feta
    • 1 teaspoon lemon juice
    • 1/8 teaspoon salt
    • toasted multigrain bread
    • If desired, top with sliced grape tomatoes, red pepper flakes, more feta and a drizzle of olive oil.
    Directions:



    Source: Family Circle

    Hash-Brown-Crusted Quiche

    Hash-Brown-Crusted Quiche

    Add more flavor to your quiche by cooking it up in a hashbrown crust. With added color and flavor from zucchini, red onion, red pepper, and Swiss cheese, this is a memorable morning meal.

    Ingredients:
    • 1 3/4 pounds russet potatoes
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1 - 2 tablespoons olive oil
    • 1 tablespoon butter
    • 4 slices bacon
    • 1 1/4 cups coarsely shredded zucchini (1 medium)
    • 1/2 cup chopped red onion (1 medium)
    • 4 eggs, lightly beaten
    • 1 cup half-and-half or light cream
    • 1/4 teaspoon crushed red pepper
    • 1 cup shredded Swiss cheese (4 ounces)
    • 1 tablespoon all-purpose flour 
    Directions:


    1. Preheat oven to 325 degrees F. Peel and coarsely shred potatoes. Place potatoes in a large bowl; add enough water to cover potatoes. Stir well. Drain in a colander set over the sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with 1/4 teaspoon of the salt and the black pepper, tossing to combine.
    2. In a 12-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
    3. Place a baking sheet or cutting board over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the baking sheet. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet, slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown.
    4. Lightly grease a 9-inch pie pan or plate. Use the baking sheet to transfer hash browns to pie pan, pressing hash browns into the bottom and up the sides of the pie pan.
    5. In a large skillet cook bacon until crisp. Drain, reserving 1 tablespoon of the drippings. Crumble bacon; set aside. Cook zucchini and onion in the reserved drippings over medium heat for 3 to 5 minutes or until tender but not brown.
    6. In a large bowl combine eggs, half-and-half, the remaining 1/4 teaspoon salt, and the crushed red pepper. Stir in bacon and zucchini mixture. In a small bowl combine shredded cheese and flour. Add to egg mixture; mix well.
    7. Pour egg mixture into the hash-brown lined pie pan. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
    • *Tip:

      If desired, instead of using a salad spinner, potatoes can be dried by pressing the water out with a potato ricer or by patting the shredded potatoes dry with paper towels.
    • **Tip:

      A skillet with sloping sides works particularly well.
     



    Source:  recipe.com

    Saturday, January 2, 2016

    Million-Dollar Spaghetti Casserole

    Million-Dollar Spaghetti Casserole


    The whole family will love this easy, cozy make-ahead spaghetti casserole.

    Ingredients:
    1        lb uncooked spaghetti
    4        eggs
    1/4     cup fresh parsley, chopped
    1/2     cup grated Parmesan cheese
    1/2     cup butter, cut into chunks
    1        container (8 oz) cottage cheese
    1        package (8 oz) cream cheese, softened
    1        lb ground beef
    1        jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
    1/4     cup heavy whipping cream
    8        oz mozzarella cheese, shredded or sliced
    Directions:
    • 1 Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) baking dish.
    • 2 Cook spaghetti to al dente as directed on package.
    • 3 Meanwhile, in medium bowl, beat eggs, parsley and Parmesan cheese with whisk. Drain spaghetti, and add it right back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly toss until evenly coated and the eggs have formed a sauce. Add mixture to baking dish.
    • 4 Add cottage cheese and cream cheese to the pot you tossed the spaghetti in, and mix until combined. Pour the cheese mixture directly over the spaghetti mixture, spreading it out in an even layer.
    • 5 Heat 10-inch skillet (or use the pot you cooked the spaghetti in) over medium heat, and brown the beef, 5 to 8 minutes; drain. Remove from heat, and stir in the pasta sauce and cream. Spread mixture over cheese layer. Then add the mozzarella cheese in an even layer over top.
    • 6 Place baking dish on large cookie sheet. Bake 30 to 45 minutes or until the cheese is melted and lightly browned on top. Cool 5 minutes before serving. Serve with fresh mozzarella and basil, if desired.

    Expert Tips:

    This dish can be fully assembled ahead of time, covered and refrigerated, then baked just before dinner. Remove dish from the fridge and leave out on the counter while heating the oven.
    This dish can be baked, cooled and then frozen. Just wrap tightly in plastic wrap or foil. When ready to use, thaw in the fridge overnight, remove plastic wrap, and bake at 350°F for 30 minutes.
    If your family does not eat beef, ground chicken or turkey can be used in its place.

    Source: bettycrocker.com / Tieghan Gerard

    Chocolate-Caramel-Peanut Poke Cake

    Chocolate-Caramel-Peanut Poke Cake

    This indulgent chocolate cake filled with salted caramel sauce is perfect for any special occasion. Whipped cream topping, peanuts and a chocolate-caramel drizzle add extra decadence.

    Ingredients:
    1        box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
              Water, oil and eggs called for on cake mix box
    2        jars (11.5 oz each) salted caramel sauce
    1        cup heavy whipping cream
    1        tablespoon powdered sugar
    1        cup chocolate-flavor syrup
    1/2     cup chopped salted peanuts
    Directions:
    • 1 Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
    • 2 Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
    • 3 In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts. 

    Expert Tips:

    You can use the handle of a wooden spoon to poke larger holes, if you prefer.
    This cake can be made and left to soak up the caramel sauce up to a day ahead of time. Whip the cream and top it just before serving for best results.

    Source: bettycrocker.com / Cindy Ensley

    Chicken Fajita Bubble-Up Bake

    Chicken Fajita Bubble-Up Bake

    Turn classic fajitas into a quick-prep, veggie-packed dinner bake that everyone will devour.

    Ingredients:
    1        can (7.5 oz) Pillsbury™ Country Style™ refrigerated biscuits
    1        package Old El Paso™ fajita seasoning mix
    1/2     cup diced red bell pepper
    1/2     cup diced green bell pepper
    1/2     cup diced onion
    1        tablespoon vegetable oil
    2        boneless skinless chicken breasts, cut into bite-sized pieces
    1/2    cup water
    2       cups shredded Colby-Monterey Jack cheese blend
    Directions:
    • 1 Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
    • 2 Separate dough into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Sprinkle with 1 tablespoon of the fajita seasoning mix; toss to coat. Set aside.
    • 3 Heat 10-inch skillet over medium heat. Add bell peppers and onion; cook 3 to 5 minutes, stirring occasionally, until peppers and onion blister and char slightly or until cooked to your liking. Remove peppers and onion from skillet; keep warm.
    • 4 Return same skillet to medium heat. Add oil and chicken; cook on each side until browned and no longer pink in center. Sprinkle remaining fajita seasoning mix over chicken. Add water; cook and stir until sauce thickens. Return peppers and onion to skillet; stir to coat.
    • 5 Spoon chicken, peppers and onion into baking dish. Top with seasoning-coated biscuit pieces.
    • 6 Bake 20 minutes or until biscuit pieces are thoroughly baked and light golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted.
    Source: bettycrocker.com /

    Carbonara Chicken Alfredo Stuffed Shells

    Carbonara Chicken Alfredo Stuffed Shells

    The flavors of carbonara and chicken Alfredo come together in this stuffed shell dish that’s bound to become an instant classic!

    Ingredients:

    1        box (12 oz) jumbo pasta shells
              Olive oil
    1        jar (15 oz) Alfredo pasta sauce
    1/2     cup Progresso™ chicken stock (from 32-oz carton), or water
    4        cups shredded cooked chicken
    3        cups ricotta cheese (12 oz)
    1/4     cup grated Parmesan cheese
    1        egg, slightly beaten
    2        tablespoons chopped fresh parsley
    1        clove garlic, finely chopped
    1/4     teaspoon red pepper flakes
              Dash salt and pepper
    5        slices bacon, cooked and crumbled
    Directions:
    • 1 Heat oven to 375° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
    • 2 Cook and drain pasta shells as directed on box; spread on cookie sheet to cool. Drizzle with olive oil so shells don’t stick together.
    • 3 In medium bowl, stir together Alfredo sauce and stock.
    • 4 In large bowl, mix chicken, ricotta, Parmesan, egg, parsley, garlic, pepper flakes, salt and pepper, and half of the cooked bacon. Fold mixture to combine well.
    • 5 Spoon just enough Alfredo sauce mixture in bottom of baking dish to cover bottom. When pasta is cool enough to handle, fill shells with chicken mixture. Place shells in slightly diagonal rows until baking dish is full (28 to 30 shells). Cover shells with remaining sauce.
    • 6 Bake about 35 minutes or until sauce is bubbling and filling is hot. Sprinkle with remaining bacon.
    Source: bettycrocker.com / Cindy Ensley