Crock Pot Buffalo Chicken Lettuce Wraps | Skinnytaste 24 oz boneless skinless chicken breast 1 celery stalk 1/2 onion, diced 1 clove garlic 16 oz fat free low sodium chicken broth 1/2 cup hot cayenne pepper sauce (I used Frank's) For the wraps: 6 large lettuce leaves, Bibb or Iceberg 1 1/2 cups shredded carrots 2 large celery stalks, cut into 2 inch matchsticks
Crock Pot Buffalo Chicken Lettuce Wraps | Skinnytaste
Warm Pasta Salad With Italian Turkey Sausage
Black Bean Soup- Possibly THE BEST soup ever.
Cookies & Cream Cheesecakes: 30 Oreos, 12 crushed Oreos, 32 oz soft cream cheese, 1 c sugar, 1 t vanilla, 4 beaten eggs, 1 c sour cream, pinch of salt. Preheat oven to 275. Line tin with liners and place 1 Oreo in bottom of each liner. Beat cream cheese on medium. Add sugar & vanilla. Drizzle in eggs. Add sour cream & salt. Stir in crushed Oreos by hand. Fill each liner almost to top. Bake 20 minutes, rotating pan halfway through. Let cool on wire racks. Refridgerate 4 hours.
Secret Fruit Salad: The secret is dry vanilla pudding mix. It combines with all the juices from the fruit & makes a scrumptious dressing that coats every bite.
Beer Battered Asparagus with Lemon Herbed Dipping Sauce
Mediterranean Stuffed Chicken Breasts
Sirloin Steak with Garlic Butter: 4 ingredients, including the steaks. "have never tasted any other steak that came even close to the ones made with this recipe...The butter makes this steak melt in your mouth wonderful."
How did I NOT know this? Never boil corn again! Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.
Cheddar, Jalapeno & Bacon Dip
Grapes soaked in wine, rolled in sugar and frozen. Definitely making these for the holidays!
Uses sugar cookie dough spread in a pan in a thin layer and baked. Then mix cream cheese (the normal block size, 8oz) with about a1/3 cup of granulated sugar which is spread over the cookie once cooled. This is topped with fresh fruit sliced, usually strawberries. Sometimes kiwi or blueberries or other fruit, depending what is in season.