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Crockpot Smore Fondue
Marshmallows 15, Cream 10, Crockpot S More, S More Fondue, Smore Fondue, Oz Marshmallows, Cups Cream, Graham Crackers, Crockpot Smore
Crockpot S' mores Fondue
Crockpot Smore Fondue. 1/2 cup cream, 10 oz marshmallows, 15 oz milk chocolate, all in crockpot 1-1 1/2 hours. Serve with strawberries, graham crackers, marshmallows, etc.
Crock-pot S more Fondue 1/2 cup cream 10 oz marshmallows 15 oz milk choc All in crock-pot 1-1 and a half hours Serve with graham crackers, marshmallows, etc.
Get all the nutrition you need and feel full until lunch with these breakfast smoothies! Skinny Mom put together a list of the top 7 breakfast smoothies with recipes included! Repin, you never know when you will need this!
Healthy Breakfast Smoothies, Skinny Mom, Healthy Breakfasts, Drinks Smoothie, Smoothie Recipes, Recipe Includ, Healthy Drinks, Smoothies Drinks, Healthy Smoothie
Get all the nutrition you need and feel full until lunch with these breakfast smoothies! Skinny Mom put together a list of the top 7 breakfast smoothies with recipes included! #smoothie #healthy #drink #fruit
Apple Banana Cinnamon Smoothie. 1 of 7 healthy smoothie recipes for a morning breakfast or quick snack.
All of the jamba juice smoothie recipes!
Juicing Smoothie, Smoothies Shak, Juice Recipes, Drinks Smoothie, Smoothie Recipes, Jamba Juice, Jamba Recipe, Smoothies Drinks, Juice Smoothie
Jamba Juice recipes Jamba Recipes ALOHA PINEAPPLE 10 oz. pineapple juice 1 scoop plain yogurt 2 scoops strawberries 1 scoop bananas 2 scoops pineapple sherbet 1 scoop ice BANANA BERRY 12 oz. apple juice 2 scoops bananas 1 scoop blueberries 1 scoop frozen yogurt 1 scoop raspberry sherbet 1 scoop ice BERRY FULFILLING 4 oz. raspberry juice 8 oz. enlightened base 2 scoops strawberries 1 scoop raspberries 1 scoop blueberries 1 scoop ice BERRY LIME SUBLIME 12 oz. raspberry juice 2 scoops strawberries 1 scoop raspberries 2 scoops lime sherbet 1 scoop ice BRIGHT EYED AND BLUEBERRY 12 oz. soymilk 2 scoops yogurt 2 scoops strawberries 1 scoop blueberries CARIBBEAN PASSION 12 oz. Mango-passion juice 2 scoops strawberries 1 scoop peaches 2 scoops orange sherbet 1 scoop ice CITRUS SQUEEZE 6 oz. pineapple juice 6 oz. orange juice 2 scoops strawberries 1 scoop bananas 2 scoops orange sherbet 1 scoop ice COLD BUSTER 12 oz orange juice 2 scoops peaches 1 scoop bananas 2 scoops orange sherbet 1 scoop ice KIWI BERRY BURNER 12 oz. Kiwi juice 2 scoops strawberries 1 scoop raspberries 2 scoops raspberry sherbet 1 scoop ice MANGO-A-GO-GO 12 oz. Mango-passion juice 3 scoops mangos 2 scoops pineapple sherbet 1 scoop ice MANGO MANTRA 4 oz. orange juice 8 oz. enlightened base 2 scoops mangos 2 scoops peaches 1 scoop ice MIGHTLY CHERRY CHARGER 4 oz. raspberry juice 6 oz. soymilk 2 scoops cherries 1 scoop strawberries 2 scoops frozen yogurt 1 scoop ice ORANGE-A-PEEL 12 oz. orange juice 2 scoops strawberries 1 scoop bananas 2 scoops frozen yogurt 1 scoop ice ORANGE BERRY BLITZ 12 oz. orange juice 2 scoops strawberries 1 scoop blueberries 2 scoops pineapple sherbet 1 scoop ice ORANGE CHERRY CHEER 6 oz. orange juice 6 oz. soymilk 3 scoops cherries 1 scoop frozen yogurt 1 scoop orange sherbet 1 scoop ice ORANGE DREAM MACHINE 6 oz. orange juice 6 oz. soymilk 2 scoops frozen yogurt 2 scoops orange sherbet 2 scoops ice PEACH PLEASURE 12 oz. peach juice 2 scoops peaches 1 scoop bananas 2 scoops orange sherbet 1 scoop ice PINA COLADA 12 oz. pineapple juice 1 Tbls coconut 1 scoop bananas 2 scoop frozen yogurt 2 scoops pineapple sherbet 1 scoop ice PUMPKIN SMASH 8 oz soymilk 1 scoop pumpkin mix (from can) 4 scoops frozen yogurt 2 scoops ice RAZANATAZ 12 oz raspberry juice 2 scoops strawberries 1 scoop bananas 2 scoops orange sherbet 1 scoop ice STRAWBERRIES WILD 12 oz. apple juice 2 scoops strawberries 1 scoop bananas 2 scoops frozen yogurt 1 scoop ice STRAWBERRY NIRVANA 4 oz. apple juice 8 oz. enlightened base 4 scoops strawberries 1 scoop bananas 1 scoop ice STRAWBERRY SURF RIDER 12 oz. lemonade 2 scoops strawberries 1 scoop peaches 2 scoops lime sherbet 1 scoop ice SUNRISE STRAWBERRY 12 oz. soymilk 2 scoops yogurt 2 scoops strawberries 1 scoop bananas TANGO TROPIC 12 oz. peach juice 2 scoops strawberries 1 scoop peaches 1 scoop raspberry sherbet 1 scoop orange sherbet 1 scoop ice TROPICAL AWAKENING 4 oz. pineapple juice 8 oz. enlightened base 2 scoops strawberries 1 scoop blueberries 1 scoop bananas 1 scoop ice WHITE GUMMIE BEAR 12 oz. peach juice 1 scoop peaches 1 scoop of each: orange, lime, pineapple, and raspberry sherbet and frozen yogurt 1 scoop ice PINK STARBURST 6 oz. lemonade 6 oz. soymilk 1 scoop of each: pineapple, raspberry, lime, and orange sherbet 1 scoop frozen strawberries 1 scoop ice CHOCOLATE PEANUT BUTTER MOO’D 12 oz. chocolate soy milk 1 T cocoa powder 1 heaping T peanut butter 1-2 scoops frozen banana 1 scoop frozen strawberries (optional) 2-3 scoops vanilla frozen yogurt 1 scoop ic
All of the jamba juice smoothie recipes! Hopefully this isn't a broken link like the other Jamba Juice recipe pin was..
Jamba Juice Smoothie Recipes #drink #smoothie
Potatoes, zucchini, baby carrots, sweet potatoes, whole garlic cloves, onions and tomatoes at 350 for 45 minutes. Dust with Parmesan for the last 10 minutes.
Garlic Clove, Side Dishes, 45 Minute, Belle Peppers, Baby Carrots, Roasted Vegetables, 10 Minute, Sweet Potatoes, Roasted Veggies
Get the kids in the kitchen to help make these roasted vegetables: red potatoes, russet potatoes, zucchini, red bell pepper, baby carrots, sweet potatoes, and whole garlic cloves dusted with parmesan for the last 10 minutes in the oven. 350 for about 45 minutes for a delicious side dish!
(Roasted veggies are my go-to side dish.) Potatoes, zucchini, baby carrots, sweet potatoes, whole garlic cloves, onions and tomatoes at 350 for 45 minutes. Dust with parmesan for the last 10 minutes.
Restaurant style steak - forget the grill
Beats, Tasti Recipe, Tutorials, Restaurant Styles Steaks, Cooking Restaurant, Styles Meat, Beef Mondays, Grilled, Steaks Restaurant Styles
Nicole.Starr: Hunk of Beef Monday: Restaurant style steak
Barely-cooked Asparagus with Lemon-Mustard Vinaigrette - by Kalyn's Kitchen
Barely Cooking Asparagus, Southbeach, Side Dishes, South Beaches Diet, Healthy Recipe, Asparagus Recipe, Lemon Mustard, Kalyn Kitchens, Diet Recipe
Barely Cooked Asparagus with Lemon Mustard Vinaigrette from Kalyn's Kitchen
Art south beach diet recipes be-healthy
for a Christmas Eve & Christmas dinner side dish?
Twenty Favorite Asparagus Recipes from Kalyn's Kitchen (plus many more recipes from my friends) [from Kalyn's Kitchen]
Cookies Bar, Chocolates Chips, Fun Recipe, Brown Sugar, Chocolates Bar, Desserts Bar, Oatmeal Bar, Carmelita, Baker
Carmelitas: 32 caramel squares, unwrapped 1/2 cup heavy cream 3/4 cup butter, melted 3/4 cup brown sugar, packed 1 cup flour 1 cup rolled oats 1 teaspoon baking soda 6 ounces semisweet chocolate chips Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting. *A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature. **To make a 9x13" version, simply double the amounts. Lulu the Baker at 10:40 PM
Carmelitas -Caramel, Oats, and Chocolate- by Melissa at www.luluthebaker.... #Desserts #Bars #Chocolate #Sweet #Food
Carmelitas!!! Best cookie bars you will ever taste! 32 caramel squares, unwrapped 1/2 cup heavy cream 3/4 cup butter, melted 3/4 cup brown sugar, packed 1 cup flour 1 cup rolled oats 1 teaspoon baking soda 6 ounces semisweet chocolate chips
carmelitas - caramel chocolate chip oatmeal bar cookies
Carmelita bars — described by Lulu the Baker as a buttery oatmeal cookie that swallowed a caramel-filled chocolate bar and then got bibitty-bobitty-booed by the dessert fairy godmother and received an extra dose of deliciousness. Wow!
Tasti Recipe, Call Sex, Fun Recipe, Summer Desserts, Chocolates Puddings, Sweet Tooth, Savory Recipe, Whipped Cream, Cream Chee
it's called... "Sex in a Pan" - vanilla and chocolate pudding, whipped cream and chocolate shavings on top
Sex in a Pan -Maybe I just have a sweet tooth right this second, but I feel like I need to try this.
Sex In a Pan - via JoCooks - this looks like a great summer dessert ... pecans, cream cheese, whipped cream, vanilla and chocolate pudding. Yummy!
Knock You Naked Brownies. Made them... Delicious!
Tasti Recipe, Cakes Mixed, Naked Brownies, Fun Recipe, Chocolates Cakes, Brownies Recipe, Chocolates Brownies, Caramel Brownies, Pioneer Woman Recipe
Recipe: Knock You Naked Brownies Prep Time: 15 Minutes | Cook Time: 23 Minutes | Difficulty: Easy | Servings: 12 Ingredients 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines) 1 cup Finely Chopped Pecans 1/3 cup Evaporated Milk 1/2 cup Evaporated Milk (additional) 1/2 cup Butter, Melted 60 whole Caramels, Unwrapped 1/3 cup Semi-Sweet Chocolate Chips 1/4 cup Powdered Sugar Preparation Instructions Preheat oven to 350 degrees. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan. *Adapted from the classic "Knock You Naked Brownies" recipe, based on a dessert at the Salt Creek Steakhouse in Breckenridge. These brownies don't really knock you naked...but almost.
Knock you Naked Brownies Pioneer Woman recipe
German chocolate brownies. (German chocolate cake mix, caramels)
caramel brownie recipe using german chocolate cake mix
Crockpot Breakfast Casserole
Crock Pot, Breakfast Casseroles, Teacher Appreciation, Fun Recipe, Appreciation Breakfast, Savory Recipe, Veggies Sausages, Crockpot Casseroles, Crockpot Breakfast
Crockpot breakfast casserole... Never considered the crock pot as a way to make breakfast... interesting.
Yumm...looks like Panera.
Mac And Chee Cooking In Milk, Mac Cheese, Revolutionary Mac, Chee Sauces For Pasta, Mac N Cheese, Cups Chee, Panera Mac, Cups Pasta, Cups Milk
Revolutionary Mac & Cheese -- the pasta is cooked in the milk, which forms the base for the sauce. No water, no draining... I've been looking for this recipe for years!!! 2 cup pasta, 2 cup milk, 1 cup cheese. Looks just like paneras mac n cheese
Revolutionary Mac Cheese -- the pasta is cooked in the milk, which forms the base for the sauce. No water, no draining... 2 cup pasta, 2 cup milk, 1 cup chees
Cheddar Baked Chicken
Chicken Recipe, Chicken Breasts, Maine Dishes, Boneless Skinless Chicken, Yummy Food, Cheddar Chicken, Baking Chicken Mad, Rice Krispie, Cheddar Baking Chicken
Cheddar Baked Chicken 1/4 cup butter, melted •1/2 cup AP flour •1 tsp salt •1 tsp pepper •1 tsp garlic powder •1 egg •1 tbsp milk •1 cup shredded mild cheddar cheese •1 pouch Shake n Bake Extra Crispy •1 cup Rice Krispies •2-3 boneless, skinless chicken breasts, cut in half (link takes you to directions)
Cheddar Chicken Bake: 1/4 cup butter, melted1/2 cup AP flour1 tsp salt1 tsp pepper1 tsp garlic powder1 egg1 tbsp milk1 cup shredded mild cheddar cheese1 pouch Shake n Bake Extra Crispy1 cup Rice Krispies2-3 boneless, skinless chicken breasts, cut in half
Cheddar Baked #food #Great Food #yummy food| http://sweetbabydogs4331.blogspot.com
Cheddar Baked Chicken Tonight's main dish!
Disneyland's got the best Loaded Baked Potato Soup. Here's the recipe
Sour Cream, Carnations Cafes, Baking Potatoes Soup, Loaded Potatoes, Loaded Baking Potatoes, Baked Potato Soup, Potatoes Soup Recipe, Soup Recipes, Loaded Baked Potatoes
Disneyland's got the best Loaded Baked Potato Soup. Here's the recipe... I'll be making this during the cold, winter months! @emilylentz "loaded potato soup".....
Loaded Baked Potato Soup recipe, Carnation Cafe, Disneyland
Loaded Baked Potato Soup recipe from Carnation Café at Disneyland Park Loaded Baked Potato Soup Serves 6 1 pound bacon, roughly chopped 1 medium yellow onion, diced 1 large carrot, peeled and diced 3/4 cup diced celery 4 large Russet potatoes, peeled and diced 4 medium red potatoes, diced 1/4 cup flour 2 cups chicken or vegetable stock Coarse salt, freshly ground pepper, to taste 4 cups heavy whipping cream Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese 1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp. 2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. 3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper. 4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes. 5. Adjust thickness by adding water or stock. Soup should have a creamy consistency. 6. Season to taste, and garnish with toppings. Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.
Desserts, Baking S More, Crackers Crumb, Baking Smore, Recipes, Chocolates Bar, Baking Recipe, Graham Crackers, Ovens
Baked S'mores in your oven. One of the best desserts I have ever made! I know, I have done 4 whole posts without dessert. I am making it up to you with this one, o man. Another awesome birthday present I got was this gorgeous thing: This is the Aqua color in case you want to know :) So of course I have been baking up a storm!! Now let me tell you, you BY NO MEANS, ever have to have a mixer to bake-I have done everything for years by hand or with a hand mixer. But it is pretty darn cute and it does make things easier and faster. Ok. Have I ever mentioned that I am obsessed with all things S'mores? So when I needed to bring something to a church Halloween party I thought these were perfect so I could try them without having to have the whole pan sitting around at my house. These were a hit! Everyone loved them and sadly, I had no leftovers to bring home. Pin It Anyways, Start by making your crust by creaming butter, sugar, then adding vanilla and egg. Finally add the graham cracker crumbs, flour, baking powder and salt. Once the dough is made, divide it in half and press one half into the bottom of the pan for the bottom crust. **Note the main recipe calls for an 8 by 8 but I stretched mine to a 12 by 8 pan with one extra chocolate bar just fine! So pictures are with a 12 by 8 not 8 by 8. Add the large Hershey's bar, 2 or 3 depending on your pan size. I even threw some chocolate chips around the edges just to make sure every bite was perfectly chocolatey. Next spread a jar of this good stuff on top of the chocolate. Just try to not get sticky. It's impossible! Now comes the trickiest part but it's still easy. Put the remaining dough in a gallon size Ziploc bag and spread it to the size of your pan. Then you will cut the bag open like a book and drop the top dough crust on top [you can't spread it out because of the sticky marshmallow creme] That's it! Bake for 30 minutes or until lightly browned. Cut into squares. Using an 11 by 7 will give thinner bars, 8 by 8 will be fatter bars. The recipe says to let cool all the way but let me tell you they were divine like this: cooled for 30-45 minutes but still melty. Try to eat just one. Or to NOT lick your fingers. ***UPDATED!*** Because of the huge response to this recipe, I have made these several times in several different ways and here are my notes: What size pan should I use? I have made this recipe in an 8 by 8, 11 by 7, 12 by 8 and 13 by 9. ALL of them worked! That being said, I definitely prefer the thinner bars, as pictured above. The best way to get that result is with the 12 by 8 or 11 by 7. The 8 by 8 was still a hit with friends but has much thicker layers and not everyone likes that. The crust does dry out faster in the 8 by 8 version because it's so much thicker. (And its quite a stretch to fit it in a 13 by 9, the top crust layer barely covered it and they weren't as pretty, but it was possible!) Can I use marshmallows instead of marshmallow fluff? You can...but I still like the marshmallow fluff better, I actually thought it was easier than dealing with the little marshmallows. But both worked! That marshmallow stuff is so hard to deal with, any suggestions? Several readers recommended microwaving the fluff to make it easier to smooth out. Another reader also suggested using a spoon that had been dipped in hot water. You are going to get sticky no matter what! It's inevitable! But if you are following the recipe and placing the fluff on top of the bottom crust, it shouldn't matter if it is a little hard to spread, it will be fine :) There isn't marshmallow fluff where I live, what should I do? You can make it from scratch! Here is a recipe from Bon Appetit: http://www.bonappetit.com/recipes/2011/08/homemade-marshmallow-creme Or you can use marshmallows from a bag. Can I use chocolate chips instead of Hershey's bars? Yes, but again, I like the authenticity of the Hershey's bars but semi sweet or milk chocolate chips will work too! Do I have to roll out the crust for the top layer? In a nutshell, yes! In order to be able to easily spread the top layer on, this is the easiest way. Seriously, roll it out to the right size and then open up your Ziploc bag and plop it on top, then smooth out any wrinkles and seal up the edges. It really isn't that hard, I promise! I don't have Ziploc bags or I don't like using them because they are expensive, is there anything else I can do? You can also use 2 pieces of clear saran wrap or wax paper to roll out your crust and then drop it on top. Can I put the marshmallow fluff down first and then the Hershey's bars so I don't have to roll out the crust? You can definitely put the Hershey's first or the fluff first, it is up to you! Again, rolling the crust will be easiest, but if you still don't want to roll it out, definitely put the fluff first and then the Hershey's as this will make it easier if you want to push the crust around instead of "plopping" it on top. Can these be made ahead of time? How well do they store? Can they be frozen? The BEST way to eat these, without a doubt is within an hour after baking, when the chocolate is still melted and they are the most authentic! That being said, you can make them the day of or the day before and they are still delicious but don't have that melted goodness. People can zap individual bars in the microwave for a few seconds if they want to obtain that melted factor though! I wouldn't go much beyond making them a day in advance so they don't get stale or soggy. And as of yet, I haven't frozen them, so I don't know, sorry! I hope that helps clear up any questions about the recipe! Please feel free to still email me or leave comments below! Baked S'mores recipe courtesy Baked Perfection Ingredients 1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla 1 1/3 cups flour 1/4 tsp salt (optional) 3/4 cup graham cracker crumbs (approximately 5 full graham crackers) 1 tsp baking powder 2 or 3 super-sized (5 oz.) chocolate bars (e.g. Hershey’s) 1 1/2 cups marshmallow creme/fluff (or mini marshmallows if you must!) Directions Preheat oven to 350. Grease bottom of pan. In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly [for 8 by 8] side by side, but break the chocolate (if necessary) to get it to fit in a single layer. [use 3 Hershey's for 12 by 8 pan] Spread marshmallow fluff evenly over the chocolate layer. Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven. Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars. Enjoy!
baked smores Ingredients 1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla 1 1/3 cups flour 3/4 cup graham cracker crumbs (approximately 7 full graham crackers) 1 tsp baking powder 1/4 tsp salt 2 or 3 super-sized (5 oz.) chocolate bars (e.g. Hershey’s) 1 1/2 cups marshmallow creme/fluff (not melted marshmallows) Directions Preheat oven to 350. Grease bottom of **8 by 8 or 11 by 7. **Note, I have only made these in an 11 by 7 and a reader who made them in an 8 by 8 said she thought the marshmallow was too thick in that size pan. I personally loved the thinner bar in the 11 by 7, but you can do whichever you prefer, the only difference is adding an additional large Hershey's bar as seen in my pictures above. In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly [for 8 by 8] side by side, but break the chocolate (if necessary) to get it to fit in a single layer. [use 3 Hershey's for 11 by 7 pan] Spread marshmallow fluff evenly over the chocolate layer. Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven. Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars.
Baked S 'mores in your oven.
Baked #recipes cooking| http://decorated-cookies-glennie.blogspot.com
Chicken Crescent Roll Casserole
Chicken Breasts, Fun Recipe, Chicken Soups, Casseroles Recipe, Cheesy Chicken, Crescent Rolls, Chicken Casseroles, Rolls Casseroles, Chicken Crescents Rolls
chicken crescent roll casserole Chicken Crescent Roll Casserole More top-rated Chicken Casserole recipes: 2 ratings prep time: 30 minutes cook time: 30 minutes total time: 1 hour Makes 6 servings save edit note Kristen INGREDIENTS 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls 1 (10 3/4 ounce) can cream of chicken soup, undiluted 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice) 1/2 cup 18% table cream (or use whipping cream) FILLING 4 ounces cream cheese (very soft) 4 tablespoons butter (very soft but not melted) 1/2-1 teaspoon garlic powder (optional) 1/3 cup onion, finely chopped (can use green onions) 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey) 1/2-3/4 cup finely grated cheddar cheese 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste) 1/2 teaspoon ground black pepper (or to taste) 2-4 tablespoons mayonnaise or whipping cream 1-2 cup grated cheddar cheese (for topping) DIRECTIONS 1 1. Set oven to 350°F. 2 2. Butter a casserole dish (any size to hold crescent rolls). 3 3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired). 4 4. Heat just until the cheese melts (do not boil). 5 5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using). 6 6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. 7 7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry). 8 8. Season with seasoned salt or white and black pepper to taste. 9 9. Unroll the crescent rolls. 10 10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. 11 11. Drizzle a small amount of soup mixture on the bottom of the dish. 12 12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. 13 13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. 14 14. Bake for about 30 minutes.
Cheesy Chicken Crescent Roll Casserole 5 boneless chicken breasts 1 c grated mozzarella cheese 1 10 ounce can cream of chicken soup 1 soup can full of milk 1 pkg crescent rol...
Fun Recipes / chicken crescent roll casserole
Crockpot Mac & Cheese
Crock Pot, Slow Cooking, Crockpot, Macaroni And Chee, Cheddar Chee, Mac Chee, Cooking Macaroni, Macaroni Cheese, Slow Cooker
Slow Cooked Macaroni Cheese (Crockpot)
Slow Cooked Macaroni & Cheese (this looks like a good recipe but I don't think I'd even need to use a slow cooker)
Slow Cooked Macaroni & Cheese-I might just have to get a crock pot to try this!
best recipe site ever!!!
Homes Fried, Baking Fried, Baking Potatoes, Olives Oils, Yummy Recipe, At Homes, French Fried, Kitchens Cabinets, Dinners Idea
No dinner ideas? No problem! So many yummy recipes :^()
The best fries you can ever make at home. 8 garlic cloves, minced 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper
Home made to die for french fries. This site has tons of yummy recipes!
Home fries. - baked - garlic - olive oil
Garlicky Baked Fries Sliced baked potatoes: thinly slice almost all the way through. drizzle with butter, olive oil, salt and pepper. bake at 425 for about 40 min.
Garlicky Baked Fries APRIL 12, 2009 If you're new here, subscribe to the RSS feed for regular updates direct to your Feedreader. Thanks for visiting! GARLIC FRIES I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. And added to potatoes while baking – how could it be anything short of perfect? I also used more garlic to make my french fries extra garlicky fries! crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. They were gobbled down as soon as they were out of the oven. I had to hear a lot of “Take the photos next time!” and “Can I pick just one?” while I was trying to capture some shots of these crispy, golden babies. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof 8 garlic cloves, minced 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper warm and soft interior Preheat oven to 225°C/440° F. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking dish, coating it well. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes. Serve with ketchup, mayo or sour cream. Update: Given that I do not like to use the microwave for cooking, and plastic cling wrap is a little scary to use, I have tried making these garlic fries by par-boiling the potatoes and then letting them steam dry by laying them in a single layer on kitchen napkin. I proceeded with step 5 and it turned out to be SO GOOD! Tagged as: garlic, garlic baked fries, savory bakes, sides
Slow Cooker Scalloped Potatoes
Crock Pot, Side Dishes, Scallops Potatoes, Potatoes Recipe, Crockpot Scallops, Slow Cooker, Crockpot Recipe, Potatoes Soups, Cooker Scallops
Slow cooker/ Crockpot Scalloped Potatoes recipe! Great side dish! Fantastic flavours!-
Crock Pot Red Potatoes. This is perfect. Slow Cooker Scalloped Potatoes Serves 12 Here is what you need: - 1 cup sour cream (I used light & it is still very decadent) - 1 can condensed cream of potato soup - 1 tbsp worcestershire sauce - 2 lb small red potatoes - 1.5 cups shredded cheddar cheese or cheese blend (can double cheese to make cheesier, if calories are not an issue :) hehe) - 1/2 tsp paprika - 3 tbsp chopped fresh chives for topping 1. Thinly slice potatoes and set aside. 2. Mix sour cream, can of potato soup and worcestershire sauce together in a large bowl. 3. Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated. 4. Spoon 1/2 of the potato mixture into a crockpot sprayed with cooking spray. 5. Top with 3/4 cup of shredded cheese. 6. Repeat layer with remaining potatoes and cheese. 7. Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours). Serve topped with a sprinkle of paprika and chives.
Party Appetizers, Black Peppers, Healthy Snacks, Olives Oils, Roasted Edamame, Crack Black, Sea Salts, Appetizers Recipe, Food Recipe
Roasted Edamame with sea salt and cracked black pepper-YUM! Thaw frozen Edamame, toss with 2 tsps of olive oil, sea salt and pepper. Layer on baking sheet, baked in 375 degree oven, for about 30-40 mins, tossing occasionally. Place in bowl, cool, and eat. Healthy snack!
Easy Party Appetizer: Roasted Edamame with Sea Salt and Cracked PepperRoasted Edamame with Sea Salt and Cracked Black Pepper Makes roughly 2 cups 16 ounces frozen shelled edamame 2 teaspoons extra-virgin olive oil 1 teaspoon sea salt 1/2 teaspoon freshly-cracked black pepper
roasted edamame yumminess #food #recipes #vegetables #healthy
Sour Cream, Side Dishes, Chicken Soups, Cheesy Potatoes, Hash Brown, Crack Potatoes Recipe, Savory Recipe, Corn Flake, Potatoes Casseroles
Crack Potatoes Recipe: This is the way I made mine. 2lb bag of Southern style hash-browns (of course!) 1 can of cream of onion soup 1 can of cream of chicken soup 2 cups of Cheddar/American blend cheese (1/3 cup for topping) 3 dollops of sour cream 2 tbs of butter 5-8 tbs of milk- *add enough to make it creamy* S and P to taste French's Crispy onions for topping 350 degree oven for an hour or until bubbly I also added real bacon bits as topping. More milk if dry.
Cheesy Potato Casserole - frozen hash browns, butter, onion, chicken soup, sour cream, cheddar cheese, corn flakes. My KW Review: made this as a side dish for dinner tonight and it is everything I hoped it would be. Delicious! It makes a good amount, plan to freeze leftovers. Also, i used Southern style potatoes (cubed), but shredded would work well too.
247 Cal Tortellini and Garden Vegetable Bake
Fun Recipes, Vegetables Baking, Sauci Chicken, Casseroles Recipe, Sugar Snap Peas, Gardens Vegetables, Chicken Casseroles, Cherries Tomatoes, Casserole Recipes
tortellini and garden vegetable bake...lots of fun recipes to try
Tortellini and Garden Vegetable bake~~ Sugar snap peas and cherry tomatoes brighten this saucy chicken casserole recipe.
Best Loaded Mashed Potato Casserole Recipe Ever!
Easter Idea, Easter Casseroles, Side Dishes, Easter Potatoes, Casseroles Recipe, Gluten Free Easter Dinners, Loaded Mashed Potatoes, Mashed Potatoes Casseroles, Cream Chee
Loaded Mashed Potato Casserole and other Easter Ideas
Best Loaded Mashed Potato Casserole Recipe Ever! Side dish
Pin ItMy sister-in-law made the most delicious cookie dough dip a while back for a family birthday. One little bite of that stuff and I was gone - hook, line and sinker! This time of year I love to have delicious dip recipes for serving when we get together with family and friends, tailgating events, and the holidays. I knew I needed something in addition to my usual spiced caramel apple dip and immediately knew I'd make this dip, but with a little bit of a change.Oh my heavens!It
I can't wait to try!