Cheesy Chicken & Broccoli Stuffed Shells

 

Ingredients:

12 jumbo pasta shells (cooked)

1½ cups cooked chicken, diced

1 cup steamed broccoli, chopped

1½ cups shredded cheddar cheese

1 can cream of chicken soup

½ cup milk

Salt, pepper, garlic powder to taste

Directions:

1. Mix chicken, broccoli, and 1 cup cheese in a bowl.

2. Stuff mixture into cooked shells.

3. In a separate bowl, whisk soup and milk. Pour over shells.

4. Sprinkle with remaining cheese.

5. Bake at 350°F (175°C) for 25 minutes.

Prep Time: 15 min | Cook Time: 25 min | Total: 40 min

Servings: 4

Tex-Mex Chopped Chicken Salad

 

Ingredients:

**Dressing:**

1 cup ranch dressing

2 tablespoons taco seasoning (hot or mild)

**Salad:**

3 cups cooked, cooled, and diced chicken

4 cups Romaine lettuce, chopped (about 1 head)

2 Roma tomatoes, diced

1 cucumber, seeded and diced

1 cup corn kernels (fresh or frozen)

4-5 green onions, sliced

1 (15 oz) can black beans, drained and rinsed

4 oz sharp cheddar cheese or pepper jack, cut into ¼" cubes

1/4 cup cilantro, chopped

Juice of 1/2 of a lime

1 cup tortilla chips, crushed

Jalapeño, diced, toasted pumpkin seeds, diced avocado, or jicama for garnish (optional)

Directions:

1. **Make the Dressing:** In a small bowl, whisk together the ranch dressing and taco seasoning until well combined. Set aside.

2. **Prepare the Salad:** In a large mixing bowl, combine the diced chicken, chopped Romaine lettuce, diced tomatoes, cucumber, corn kernels, sliced green onions, black beans, cheese cubes, and chopped cilantro.

3. **Add the Dressing:** Drizzle the prepared dressing over the salad mixture. Squeeze the juice of half a lime over the top and gently toss everything together until evenly coated.

4. **Serve:** Transfer the salad to a serving bowl or individual plates. Top with crushed tortilla chips and garnish with jalapeño, toasted pumpkin seeds, diced avocado, or jicama if desired. Enjoy this fresh and flavorful Tex-Mex salad!

Nutritional Information:

Prep Time: 15 minutes | Total Time: 15 minutes

Kcal: Approximately 350 kcal per serving | Servings: 4 servings

Cornflake Candy

 

Ingredients:

1 cup sugar

1 cup light corn syrup

1 cup creamy peanut butter

5–6 cups cornflake cereal

Instructions:

Prepare Ingredients: Measure out all ingredients and have them ready.

Melt Sugar and Corn Syrup: In a medium saucepan, combine the sugar and corn syrup. Heat over medium heat, stirring occasionally, until the mixture comes to a gentle boil and the sugar dissolves completely.

Add Peanut Butter: Remove the saucepan from heat and stir in the peanut butter until the mixture is smooth and fully combined.

Add Cornflakes: Pour the mixture over the cornflake cereal in a large mixing bowl. Gently fold until all cornflakes are coated.

Form Clusters: Using a spoon, scoop the mixture onto a baking sheet lined with parchment paper, forming clusters. Let them cool and set.

Serve: Once cooled, the clusters can be served immediately or stored in an airtight container.

Optional Variations:

Chocolate Drizzle: Melt chocolate and drizzle over the clusters for added flavor.

Holiday Sprinkles: Add festive sprinkles before the clusters cool for a holiday touch.

These treats are sweet, crunchy, and great for holiday snacking!

Tropical No-Bake Strawberry Split Cake

 

Ingredients:

2 cups fresh strawberries, sliced

1 cup whipped cream

1 cup powdered sugar

1/2 cup unsalted butter, melted

1 can crushed pineapple, drained (20 ounces)

2 cups graham cracker crumbs

2 cups whipped cream (for filling)

1 package instant vanilla pudding mix (3.4 ounces)

1 teaspoon vanilla extract

16 ounces cream cheese, softened

1 cup milk

Fresh strawberries for garnish

1/4 cup granulated sugar

Instructions:

In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well blended. Press the mixture firmly into the bottom of a 9 by 13 inch dish to create an even crust. Chill in the refrigerator.

In a large bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar and vanilla extract. Fold in 2 cups of whipped cream until fluffy. Spread this over the chilled crust.

Layer the sliced strawberries evenly over the cream cheese filling.

In another bowl, whisk the vanilla pudding mix with milk until thickened. Fold in the drained pineapple until smooth. Spread this mixture over the strawberries.

Top everything with a generous layer of whipped cream. Garnish with fresh strawberries.

Chill the cake in the refrigerator for at least 4 hours, or overnight for best results.

Prep Time: 20 minutes

Chilling Time: 4 hours

Total Time: 4 hours 20 minutes

Calories: 250 per slice

Servings: 12 slices

Strawberry Crunch Pound Cake

 

Ingredients

For the Cake:

1 cup unsalted butter, softened

2 ½ cups granulated sugar

6 large eggs

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup whole milk

1 tbsp vanilla extract

½ cup strawberry gelatin (Jell-O)

½ cup strawberry puree or strawberry syrup

For the Glaze:

2 cups powdered sugar

3 tbsp heavy cream or milk

1 tsp vanilla extract

For the Crunch Topping:

1 cup Golden Oreos, crushed

¼ cup freeze-dried strawberries, crushed

2 tbsp melted butter

Instructions

Prepare the Cake Batter:

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.

In a large mixing bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt.

Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix until combined.

Stir in vanilla extract.

Divide the batter in half. To one half, add strawberry gelatin and strawberry puree, mixing until fully incorporated.

Assemble and Bake:

Pour the vanilla batter into the Bundt pan, then layer the strawberry batter on top.

Use a knife to swirl slightly for a marbled effect.

Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Make the Glaze:

Whisk together powdered sugar, heavy cream, and vanilla extract until smooth.

Drizzle over the cooled cake.

Prepare the Crunch Topping:

In a bowl, mix crushed Golden Oreos, freeze-dried strawberries, and melted butter.

Sprinkle over the glaze before it sets.

Serve and Enjoy!

Slice and enjoy this strawberry crunch delight!

Cornbread Dressing!

 

Ingredients

2 cups chopped onions

2 cups chopped celery

1/2 cup butter

4 cups finely crumbled toasted bread

4 cups finely crumbled cornbread

1 tablespoon salt

2 teaspoons freshly ground black pepper

1 tablespoon dried sage

2 teaspoons poultry seasoning

turkey broth

4 large eggs, beaten

How to Make

Melt butter in a skillet; add the onions and celery and saute until tender.

Combine toasted bread and cornbread in a large bowl and mix.

Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.

Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.

Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

Dirty Rice with Ground Beef

 

Ingredients:

* 1 tablespoon olive oil

* 1 pound ground beef

* 1 small onion, finely diced

* 1 green or red bell pepper, diced

* 1 cup long-grain white rice

* 1 (14.5 ounce) can diced tomatoes, undrained

* 1 (10.75 ounce) can condensed chicken broth

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 1/2 teaspoon Cajun seasoning (optional)

* 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.

2. Add onion and bell pepper to the pot and cook until softened, about 5 minutes.

3. Stir in rice, diced tomatoes (undrained), chicken broth, salt, pepper, and Cajun seasoning (if using).

4. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.

5. Stir in parsley (if using) before serving.