Grilled Cheesesteak Stuffed Peppers

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What You'll Need

• Flank steak, 1 1/2 - 2 pounds
• 1/2 pound white mushrooms, coarsley chopped
• 16 slices provolone cheese
• olive oil
• salt and pepper
• 4 bell peppers, sliced in half, seeds and ribs removed
• 1 medium yellow onion, halved & sliced

How to Make It

While pre-cooked roast beef could be made to stuff the peppers, the extra step of grilling fresh meat is well worth the small investment of time. I opted to make this a one grill meal by deploying the Summit’s plancha. The same set-up is possible on a kettle by substituting the Plancha for a cast iron skillet while also working the meat in batches, versus all at once.

Prepare the plancha for medium high heat. Add a small amount of oil to the plancha and then add the onions. Grill for approximately 3-4 minutes or until the onions turn translucent.

Oil and Onions

Drizzle with olive oil and sprinkle with salt and pepper.

Mushrooms Down

Add the mushrooms and grill a few minutes more. Stir occasionally.

Thinly slice the flank steak and season generously with salt and pepper.

Staged Meat

Push the vegetables to one side of the plancha and then add the meat to the open side.

Meat to the Griddle

Grill the meat for 3-4 minutes. The meat will continue to cook in the peppers, so cooking the meat all of the way through is not necessary for this step.

Steak & Onion on Plancha

Place one piece of provolone cheese in the bottom of each of the pepper halves.

Cheese in Peppers

Mix together the meat, onions, and mushrooms on the plancha. Remove the meat from the grill and place in a bowl.

From Grill to Bowl

Stuff each pepper with the meat mixture.

Suffing Peppers

Top with a piece of provolone

Layer of Cheese

Return the peppers to the grill and cook indirect, with medium heat 350 F, for 30 minutes.

Cheese over Pepper

Remove when the cheese has browned.

Grilled Cheesesteak Stuffed Peppers

Pepper on Spatula

Slice and serve.

Sliced Stuffed Pepper

I like my peppers slightly al dente. If you prefer a softer, more cooked, pepper, consider either pre-grilling or parboiling the pepper halves prior to stuffing.

grilled Cheesesteak Stuffed Peppers

The peppers make for a perfect knife and fork cheesesteak.

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5-Ingredient White Chicken Chili

This 5-Ingredient White Chicken Chili I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 6 Cups Chicken broth
• 4 Cups Cooked shredded chicken
• 2 15-oz cans Great northern beans
• 2 Cups Salsa verde
• 2 teaspoons Ground cumin
• 1 whole Avocado
• 1 Cup Tortilla strips

How to Make It

Stovetop method: add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings. Crockpot method: add chicken broth, 2 UNCOOKED boneless skinless chicken breasts, beans salsa and cumin to a slow cooker, and stir to combine. Cook on low 6-8 hours or high 3-4 hours until the chicken in cooked though and shreds easily with a fork. Shred the chicken. Serve warm with desired toppings.

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Juicy, Tender Meat

What You'll Need

• 1 medium onion, chopped
• 4 large cloves garlic, chopped
• 2 TB olive oil
• 2 TB stone ground (coarse) mustard
• ⅔ cup ketchup
• 2 large eggs, beaten
• 1 cup beef broth
• 1 cup dried bread crumbs
• 2 lbs ground beef
• 1 tsp thyme
• kosher salt
• freshly ground black pepper
• 3 TB Worcestershire sauce
• 2 TB packed brown sugar

How to Make It

Preheat oven to 350F, with rack on middle position. Place large pan of water on lower rack underneath.

In a large heavy saucepan, saute onion and garlic in olive oil until soft. Add a pinch of kosher salt, pinch of pepper, and the thyme. Saute 30 seconds more, and transfer to large bowl.

Add 1 tsp kosher salt, 1 tsp black pepper, Worcestershire sauce, eggs, beef broth, and bread crumbs. Whisk by hand to combine ingredients. Add ground beef and stir with wooden spoon until fully combined.

Form beef mixture into a loaf (roughly 2x5x8) in a larger baking dish.

In a bowl, combine brown sugar, coarse mustard, and ketchup. Pour half of this sauce over the meatloaf.

Bake about 50 minutes. Brush on more sauce, reserving a little for serving, if desired. Bake 10 more minutes or until meatloaf is cooked through.

Let meatloaf sit at room temp about 10 minutes before cutting into it. Serve, and drizzle with any leftover sauce.

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Apple Pie Bars

This Apple Pie Bars I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

CRUST:

• 1 1/2 cups unsalted butter, at room temperature
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt
• 3/4 cup granulated white sugar
• 3 cups all-purpose flour

FILLING:

• 6 Tablespoons unsalted butter, thinly sliced
• 1 Tablespoon cinnamon
• 1/4 teaspoon nutmeg, freshly grated (preferred)
• 1/2 cup water, as necessary
• 1/2 cup light brown sugar
• 6 pounds (about 12) Granny Smith apples , peeled, cored & thinly sliced

TOPPING:

• 3 cups quick cooking oats
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups unsalted butter, cut into 1/2-inch cubes and chilled
• 2 cups all-purpose flour
• 1 1/2 cups light brown sugar

How to Make It

1. Prepare the crust: Preheat the oven to 375°. Line a 12-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.

2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don't have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.

3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.

4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn't getting too browned. Let cool completely on a rack before cutting into 2-inch bars.

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Bongo Bars

This Bongo Bars I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• ¾ Cup Butter
• 2 Cups Brown Sugar
• 2½ tsp baking powder
• 3 eggs
• Bag of chocolate Chips
• 1 tsp vanilla
• 2¾ Cups Flour

How to Make It

Preheat the oven to 350 degrees.

Melt the butter and mix it with the brown sugar in a large mixing bowl.

Add the flour and baking powder. The mix will be crumbly at this point. Be careful not to overmix these!

Add eggs and vanilla. Lastly the chocolate chips.

Spread in a 9×13 pan.

Bake for 25-30 minutes. Enjoy!

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Chicken Enchilada Dip

This Chicken Enchilada Dip I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 1 small can red enchilada sauce (OR 2 cups of my favorite HOMEMADE enchilada sauce)
• 1 cup frozen yellow corn, thawed
• 2 tablespoons taco seasoning
• 1½ cups shredded mexican blend cheese (cheddar or jack cheese would work well too)
• ⅓ cup cilantro, roughly chopped
• tortilla chips for serving
• 1 chicken breast, cooked and shredded (rotisserie chicken or slow-cooked chicken will work great!)
• 1 small can black beans, drained and rinsed

How to Make It

Preheat oven to 400 degrees. Pour enchilada sauce into a casserole dish or shallow baking dish (a pie dish works well too). Add black beans, corn, and shredded chicken. Sprinkle taco seasoning over whole dish. Top with cilantro, then shredded cheese.

Bake 15-20 minutes until cheese is bubbly and begins to brown. Serve with tortilla chips.

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M&M Brownie Bark Recipe

This M&M Brownie Bark Recipe I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 1/2 c. all-purpose flour
• 1 (12.6 oz.) bag plain or peanut M&Ms
• 1/2 c. mini semisweet chocolate chips
• 2 large egg whites
• 1/2 c. granulated sugar
• 3 T. unsweetened cocoa powder
• 1/4 c. vegetable oil
• 1/2 tsp. vanilla extract

How to Make It

Preheat the oven to 325 F. Line a 13×18-inch rimmed baking pan with parchment paper.

In a large mixing bowl, whisk the egg whites until foamy.

Add sugar, and whisk until combined.

Whisk in oil and vanilla until incorporated.

Add flour, cocoa powder, salt, and baking soda. Whisk until combined.

Pour the batter into the prepared baking pan, smoothing as needed.

Sprinkle M&Ms evenly over batter, and then sprinkle mini chips over the batter.

Bake for about 15-20 minutes.

Let it cool until it’s easy to handle.

Break into pieces, and enjoy!

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Asian Chicken Salad

This Asian Chicken Salad I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

Oriental Dressing:

• 3 Tablespoons Honey
• 1½ Tablespoons Rice Wine Vinegar
• ¼ cup mayonnaise
• 1 teaspoon dijon mustard
• ⅛ teaspoon sesame oil

Salad

• 2 boneless chicken breasts*
• 2 Tablespoons oil (for frying chicken)
• 1 egg
• ½ cup milk
• 1 cup chopped red cabbage
• 1 cup chopped Napa cabbage
• ½ cup shredded carrots
• 1 Tablespoon roasted almonds
• ⅓ cup chow mein noodles
• salt and pepper to taste
• ½ cup flour
• ½ cup cornflakes (crushed)
• 3 cups chopped romaine lettuce

How to Make It

In a small mixing bowl whisk together honey, rice wine vinegar, mayonnaise, dijon mustard, and sesame oil. Set in the fridge until ready to use.

In a medium skillet heat oil on medium heat. Prepare the chicken by pounding to about ½ inch thick. This helps them to cook faster and more even. In a shallow dish whisk egg and milk together. In another shallow disk combine crushed corn flakes and flour. Dredge the chicken in the egg/milk mixture and then coat well in the cornflakes. Place the coated chicken in the hot oil and cook on each side until chicken is no longer pink.

While the chicken is cooking, prepare the salad by chopping the romaine, and cabbages. In a large bowl, toss with shredded carrots, chow mien noodles, and roasted almonds. Cut the chicken into bite sized chunks forming a a pile in the middle. Serve with dressing.

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Pork Schnitzel

This Pork Schnitzel I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 4 boneless pork loin chops, trimmed of fat
• kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 1/2 cups panko
• vegetable oil for cooking
• 1 lemon, quartered
• parsley for garnish, optional
• spicy mustard for serving, optional

How to Make It

Pound the pork loin chops to 1/4 inch thick. Sprinkle both sides with salt and pepper and set aside.

Prepare 4 large plates - place the flour in the first plate, the eggs in the second, and panko in the third. Leave the last plate for the breaded schnitzel. First, dredge both sides of the pork in the flour and shake off the excess. Second, dip the floured pork into the egg, coating both sides. Third, repeat the process of dredging the pork in flour and dipping it in egg. Then lay the pork on the panko. Pile the panko on top of the pork loin, pressing the bread crumbs into the chop. Place the breaded pork on the empty plate and repeat the process.

Fill a cast iron pan or other heavy-bottomed pan with vegetable oil to a height of a 1/4 inch. Attach a thermometer to the side of the skillet. Heat the oil to 340 degrees F. While the oil is heating, prepare a cooling rack or a plate lined with several paper towels to drain the cooked schnitzel.

When the oil has reached 340 degrees F, carefully slide the breaded pork chops into the skillet. Work in batches, depending on the size of your pan. (Keep in mind, the more you add to the pan at once, the more the temperature will initially drop).

Regulate the heat to maintain the appropriate temperature. Cook for 2 minutes on each side, until golden brown. Transfer to the drying rack or paper-lined plate.

Garnish with parsley. Serve with a squeeze of lemon, a side of spicy mustard, and Enjoy!

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Hashbrown Enchilada Skillet

This Hashbrown Enchilada Skillet I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 1 package Simply Potatoes Shredded Hashbrowns
• 1 pound ground beef
• 1 cup frozen corn kernels
• 1 (10oz) can enchilada sauce
• 1 cup Mxican cheese blend

Optional Toppings:

• shredded lettuce
• diced tomatoes
• diced avocados

How to Make It

In a large skillet cook hashbrowns according to the package directions.

In a separate skillet brown ground beef over medium high heat. Once cooked mix in corn kernels, and enchilada sauce. Heat for 2 minutes.

Once hashbrowns are cooked, pour ground beef mixture over the top. Sprinkle evenly with cheese.

Cover until the cheese is melted.

Serve immediately

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Fiesta Ranch Chicken Pasta Casserole

This Fiesta Ranch Chicken Pasta Casserole I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 2 cups cubed, cooked chicken (about 3 chicken breasts)
• 1 (16 oz) box Penne Pasta
• 1 pint heavy whipping cream
• 4 oz cream cheese
• ½ cup grated parmesan cheese
• 1 packet Hidden Valley Fiesta Ranch Dips Mix
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups Mozzarella cheese, shredded

Optional Toppings:

• Sliced Green Onions
• Diced Tomatoes

How to Make It

Preheat oven to 350 degrees. Prepare a 9×13 inch baking dish and spray with cooking spray. Set aside.

Cook pasta according to package directions. Drain.

In a medium saucepan add heavy whipping cream and cream cheese. Heat over medium heat stirring until cream cheese has melted. Whisk in grated parmesan cheese. Whisk in fiesta ranch packet.

In a large mixing bowl, add drained pasta and sauce. Toss noodles until coated. Add chicken and black beans. Spoon mixture into prepared pan. Top with mozzarella cheese. Bake for 20-25 minutes until heated through and top is bubbly. Add optional toppings.

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30 Minute Lemon Chicken

This 30 Minute Lemon Chicken I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• ¼ teaspoon lemon zest
• 1 tablespoon parsley, chopped
• extra lemon for garnish
• extra parsley for garnish
• salt and pepper
• 4 chicken breasts
• ¼ cup white wine
• ½ cup chicken stock

How to Make It

Add oil to a large skillet.

Add garlic and cook for one minute.

Season chicken with salt and pepper. Add chicken breast and cook 5-6 minutes on each side until fully cooked.

Pour in wine and allow to cook for one minute.

Add in the chicken stock and simmer until slightly reduced.

Stir in lemon juice, lemon zest, and parsley.

Serve immediately with extra lemon slices and parsley for garnish.

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Turtle Cookies

This Turtle Cookies I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 1 c. all-purpose flour
• ⅔ c. sugar
• 1 large egg, separated, plus 1 additional egg white
• 2 T. milk
• 1 tsp. vanilla extract
• 1¼ c. pecans, finely chopped
• ⅓ c. cocoa powder
• ¼ tsp. salt
• ½ cup butter, softened

Caramel Filling:

• 14 soft caramel candies
• 3 T. heavy cream

Chocolate Drizzle (optional):

• 2 oz. semi-sweet chocolate
• 1 tsp. shortening

How to Make It

In a medium mixing bowl, combine flour, cocoa and salt. Set aside.

On high speed in a stand mixer or with a hand mixer, beat together butter and sugar for about 2 minutes until light and fluffy. Add egg yolk, milk and vanilla. Mix until incorporated. Reduce speed to low and add flour mixture until combined. Wrap dough in plastic wrap and refrigerate for an hour.

Whisk egg white in a bowl until frothy. Roll cookie dough into one inch balls. Dip the cookie balls into the egg white and roll in the chopped pecans until outside is coated. Place the balls 2 inches apart on the cookie sheet. With a teaspoon make a small indentation in each ball.

Bake at 350 degrees for about 12 minutes or until set. While they are baking prepare the caramel filling. Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted.

Once the cookies are baked, make the indentation again and using a teaspoon fill each indentation with the caramel. If drizzling with chocolate, melt the chocolate and shortening in the microwave, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies. Yield 24 cookies

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Apple Butter BBQ Ribs

This Apple Butter BBQ Ribs I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 1 slab (about 3-4 lbs) pork baby back ribs

Rub:

• 1/2 cup brown sugar
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp cayenne pepper (optional)
• 1 tbs garlic powder
• 2 tsp onion powder

Alternate BBQ Sauce:

• 1/2 cup GOOD BBQ sauce (like Sweet Baby Ray's)
• 1/4 cup apple butter

How to Make It

Mix rub ingredients together in a small bowl. Set aside.

Prepare ribs by removing membrane covering the bone (silverskin) as this prevents the ribs from curling as they cook.

Rub all sides of the ribs with prepared rub. Place ribs in a large plastic bag and refrigerate overnight.

To prepare on the grill: You will cook the ribs on the UNLIT side of the grill, so place a drip pan under that grill rack. Light one side, close lid and preheat until internal grill temp is 300 degrees F. Place ribs on UNLIT side, close lid and cook for approximately 3 hours--or internal temp of ribs is 170 degrees F.

Brush with BBQ sauce and transfer to LIT side to crisp and brown the sauce.

Remove to a serving platter, cover with foil and let the ribs sit for 10-15 minutes. Cut into 2-rib portions.

To prepare in the oven: Preheat oven to 300 degrees F. Place ribs on a rack in a roasting pan. Roast for approximately 3 hours.

Brush with BBQ sauce and pop under the broiler for about 2 minutes each side. Continue as for grill method.

To prepare in slow cooker: Cut ribs in 2-rib portions to fit inside the crock. Cover and cook on HIGH for 3-5 hours (or until ribs are 170 degrees. Remove ribs and drain off any accumulated liquid in the crock. Wipe the crock dry with paper towels.

Place ribs back in crock and pour desired amount of BBQ sauce over ribs--I suggest no more than 1/2 cup as you want the flavor of the rub to come through and not be overshadowed by the strength of the BBQ sauce. Cover and cook on high about 30 minutes or until glazed.

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Brownie Cheesecake Torte

This Brownie Cheesecake Torte I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 1 (15.1-ounce) package low-fat fudge brownie mix (such as Snackwell’s)
• 2 teaspoons instant coffee granules
• 1/2 teaspoon ground cinnamon
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 (8-ounce) block fat-free cream cheese, softened
• 2 large egg whites
• 3 tablespoons skim milk, divided
• 2 tablespoons unsweetened cocoa powder
• Chocolate syrup, for garnish (optional)
• Fresh raspberries, for garnish (optional)
• 1 (4-ounce) jar carrot baby food
• Cooking spray
• 1/2 cup plus 2 tablespoons sugar, divided
• 4 teaspoons all-purpose flour
• 1 teaspoon vanilla extract

How to Make It

1. Preheat oven to 425F.

2. Combine the first 4 ingredients in a bowl. Firmly press the mixture into the bottom and 1 inch up the sides of a 9-inch springform pan coated with cooking spray. Set aside.

3. Combine 1/2 cup sugar with the flour, vanilla, and cheeses; use a handheld electric mixer to beat at medium speed until well-blended. Add the egg whites and 2 tablespoons milk and beat well.

4. Combine 1/2 cup of the batter with 1 tablespoon milk, 2 tablespoons sugar, and the cocoa, and stir well.

5. Spoon the plain batter alternately with cocoa batter into the prepared crust. Swirl together using the tip of a knife.

6. Bake at 425F for 15 minutes, then reduce oven temperature to 250F (do not remove pan from oven) and bake 45 minutes, or until set.

7. Cool completely on a wire rack.

8. To serve, garnish with chocolate syrup and raspberries, if desired.

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Cheesy Chicken Spaghetti

This Cheesy Chicken Spaghetti I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 1 tablespoon olive oil
• 1 1/2 tablespoons butter, divided
• 8 ounces spaghetti
• 4 cups shredded/diced chicken
• 3 cups frozen peas, thawed
• 1 cup crushed butter cracker crumbs
• Salt and freshly ground black pepper
• 16 ounces mushrooms, cleaned, dried, trimmed, and sliced
• 3 cloves garlic, minced

For the cheese sauce:

• 4 tablespoons butter
• 8 ounces sharp cheddar, freshly grated
• 8 ounces Monterrey Jack, freshly grated
• 1/2 teaspoon garlic salt
• 1/3 cup all-purpose flour
• 3 cups milk, at room temperature

How to Make It

Place a large pot of salted water over high heat. Cover and bring to a boil. Preheat oven to 350°F. Lightly grease or spray a 9- by 13-inch baking dish with nonstick cooking spray.

While water is coming to a boil, set another large pot or skillet over medium-high heat. Add oil and 1 tablespoon butter; once melted, swirl to coat pot. Add mushrooms and cook, stirring occasionally, for approximately five minutes or until mushrooms give off liquid. Increase heat to high and stir frequently until liquid has completely evaporated. Add remaining 1/2 tablespoon butter to pan, and stir and cook until mushrooms are tender and browned, about five minutes more.

Add garlic to pan and stir constantly for about 30 seconds, or until garlic becomes aromatic but not too dark. Season mushrooms with salt and freshly ground black pepper, to taste, and transfer to a plate, draining on a paper towel if they seem too oily. Set aside.

While mushrooms are cooking, break spaghetti in half and boil according to package directions until al dente (do not overcook). Drain, rinse well, return to pot, and set aside.

Prepare cheese sauce by placing a medium pot over medium heat. Melt 4 tablespoons butter. Use a whisk to stir in flour, whisking continuously until light golden brown, about 2 minutes. Continue to whisk while slowly and gradually adding milk. Whisk until sauce is smooth and thickened, between 5 to 10 minutes. Remove pot from heat. Add grated cheese, 1/2 cup at a time, stirring until completely melted and smooth before adding more. Once all cheese has been incorporated and cheese sauce is smooth, stir in garlic salt and pepper, to taste.

To pot of cooked/drained spaghetti, add shredded chicken, mushroom/garlic mixture, and peas. Pour cheese sauce over top and stir until well combined, seasoning with additional salt and pepper, to taste. Transfer chicken spaghetti to prepared baking dish and top with cracker crumbs. Cover with foil and bake for 10 minutes. Remove foil and bake for 10 more minutes or until hot and bubbly.

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Creamy Tomato Tortellini Soup

This Creamy Tomato Tortellini Soup I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cans (10-3/4 ounces each) condensed tomato soup
• ½ cup chopped oil-packed sun-dried tomatoes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ cup shredded Parmesan cheese
• Additional shredded parmesan cheese for topping, optional
• 2 cups vegetable broth
• 2 cups 2% milk
• 2 cups half-and-half cream

How to Make It

Cook the tortellini according to package directions. In a Large pot, add the tomato soup, broth, milk, cream, tomatoes, onion powder, garlic powder, dried basil, and salt. Bring to a boil over medium high heat and reduce soup to a simmer.

Drain tortellini and add to the soup. Add parmesan cheese. Serve and sprinkle with additional cheese on top if desired.

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Thai Peanut Sesame Noodles

This Thai Peanut Sesame Noodles I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 3 Tablespoons Peanut Butter
• 3 Tablespoons soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon ginger
• 1 teaspoon Sriracha chili sauce
• 8 oz linguine noodles
• sesame seeds for garnish
• green onions for garnish
• 1 teaspoon sesame oil
• ½ cup chicken broth

How to Make It

Cook the noodles in a large pot according to package directions.

While the noodles are cooking, in a medium sauce pan whisk together peanut butter, soy sauce, sesame oil, ½ cup chicken broth, minced garlic, ginger, and sriracha chili sauce. Cook over medium heat until smooth. Remove from the heat and set aside.

Drain the noodles and toss in the peanut sesame sauce. Serve immediately.

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Better than Takeout Chicken Fried Rice

This Better than Takeout Chicken Fried Rice I hope You Like it. Dont Forget To Share it To save it on your wall page .

What You'll Need

• 1 pound chicken, about 2-3 chicken breasts, cooked and shredded
• 1 small white onion, chopped
• 1 cup frozen peas and carrots, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)
• 3 cups cooked rice
• 2 Tbs sesame oil

How to Make It

Cook and shred the chicken. I highly recommend cooking it in a slow cooker in this teryiaki sauce. (see notes below)

Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.

Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

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chocolate ooey gooey cake

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What You'll Need

• 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
• 1 (8-ounce) package cream cheese, softened
• 3 to 4 tablespoons cocoa powder
• 1 (16-ounce) box powdered sugar
• 1 teaspoon vanilla extract
• 1 (18.25-ounce) package chocolate cake mix
• 1 egg, plus 2 eggs

How to Make It

Heat oven to 350 degrees (325 convection) and prepare and 9-inch round cake pan.

Combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat the mixture into prepared cake pan and set aside.

In a stand mixer on medium speed, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder.

Lower the speed of the mixer and add the powdered sugar. Mix until everything is well combined. Slowly add the remaining 1 stick of melted butter and vanilla and continue to beat the mixture until smooth.

Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

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