1 (8-oz) can refrigerated crescent rolls

1½ lb bacon, cooked and chopped

1½ cups shredded cheddar cheese

1½ Tbsp dry Ranch Dressing mix

6 eggs

½ cup milk

½½ tsp pepper

Preheat oven to 350ºF.

Lightly spray a 9×13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.

Sprinkle cooked bacon on top of crescent rolls. Top with shredded cheddar cheese.

Whisk eggs, milk and dry Ranch dressing mix until well blended. Pour over bacon mixture.

Bake 25-35 minutes or until center is set.

Ingredients:

3 cups diced rotisserie chicken (or any other cooked chicken)

1 cup uncooked quinoa

2 cups chicken broth

2 cups crushed tomatoes

2 Tbsp tomato paste

1 Tbsp balsamic vinegar

1/4 cup half and half

1/4 to 1/2 tsp. crushed red pepper (this is optional)

Salt and pepper, to taste

1/4 cup grated Parmesan cheese

1 cup shredded mozzarella cheese, divided

1 cup grape tomatoes, halved

Handful fresh basil, chopped

Preheat oven to 375 degrees F.

To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of chicken broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 12 to 15 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.

To make the sauce, combine crushed tomatoes, tomato paste and balsamic vinegar in a saucepan on medium heat and bring to a simmer. Add half and half, crushed red pepper and salt/pepper and continue cooking until heated through.

In a large bowl, mix together chopped chicken, quinoa, Parmesan cheese and a 1/2 cup mozzarella cheese, then add sauce to quinoa mixture; mixing well.

Pour quinoa mixture into a prepared 9×13 baking dish and top with the remaining mozzarella cheese and tomatoes.

Bake in the oven for 12 to 15 minutes, or until cheese is melted and casserole is heated through. Top with fresh basil, serve and enjoy!

1 medium yellow onion

3 cloves garlic

2 tablespoons olive oil

1/3 cup dry quinoa

1 cup water

3 15-ounce cans black beans, drained (not rinsed)

2 28-ounce cans diced tomatoes, fire roasted if possible

4 tablespoons salted butter (replace with 2 tablespoons olive oil or refined coconut oil for vegan)

1 15-ounce can corn (or 1 1/2 cups frozen corn)

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1/2 cup ketchup

2 tablespoons each chili powder and dried oregano

1 tablespoon each garlic powder and cumin

1 1/2 teaspoons kosher salt

1 teaspoon smoked paprika

Dice the onion. Mince the garlic.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.

Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.

2 – 10 ounce bags steam fresh frozen corn

1 tablespoon olive oil

juice from one lime about 2 tablespoons

1/2 cup mayonnaise

4 ounces low fat feta cheese

1 jalapeno pepper chopped (leave the seeds in for extra spice!)

2 tablespoons red onion chopped

2 cloves garlic minced

1/2 cup fresh cilantro chopped

2 tablespoons franks redhot sauce or your favorite wing sauce

Prepare corn according to package instructions.

Once corn is steamed/dethawed, heat in a large skillet on medium high heat with the olive oil. I cooked it for about 7-8 minutes until it was slightly browned.

Take corn off of heat and toss with all other ingredients.

Serve as side dish or as a dip with tortilla chips!

Serve immediately and refrigerate remainder for up to 3-5 days.

Enjoy!

2 tbsp. butter

1/2 finely chopped onion

20 button mushrooms, stemmed and chopped

2 cloves garlic, minced

1 tbsp. finely chopped parsley, plus more for garnish

block Boursin

1/2 c. breadcrumbs, plus more for sprinkling

1/2 c. grated Parmesan

kosher salt

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

Preheat oven to 350°. In a large skillet, melt butter. Add onion, mushroom stems, garlic, and parsley.

In a small bowl, mix together Boursin, breadcrumbs, grated Parmesan, and mushroom stem mixture and season with salt and pepper.

Stuff mushrooms and sprinkle with more breadcrumbs and drizzle with olive oil.

Garnish with finely chopped parsley and bake until mushrooms are deeply golden and cooked through, 20 minutes.

Serve.

2 sweet potatoes, peeled and sliced
2 teaspoons minced garlic
1 tablespoon olive oil
2 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon Italian Seasoning
Fresh thyme

To cook the garlic parmesan roasted sweet potatoes: Preheat your oven to 400ºF (200ºC). Peel and cut sweet potatoes into thin slices.
Place garlic, oil, butter, salt, Parmesan cheese and Italian seasoning in a Ziploc bag and mix well. Throw in sweet potatoes and shake until well coated.
Lightly butter a baking dish and arrange coated sweet potatoes into a spiral. Sprinkle with a little parmesan if you like.
Bake sweet potatoes for 30-35 minutes. Serve your garlic parmesan roasted sweet potatoes warm and sprinkle with thyme if desired.

1 (5 ounce) package Instant vanilla pudding mix

1/2 cup milk

1 (16 ounce) container Cool Whip thawed

3-4 medium Golden delicious apples, chopped bite-size pieces

5 Snickers candy bars, chopped bite-size pieces

1/2 cup caramel sauce

In a large bowl, stir together the vanilla pudding mix and milk with a whisk.

Fold in the cool whip, with a spatula, until thoroughly combined.

Stir in the chopped apples and snickers candy bars.

Drizzle the top with caramel sauce.

Cover, and chill salad in the fridge 1 hour before serving.

Notes

This dessert does need to chill for about an hour before serving. If you want to make sure the Snickers bars don’t get too hard while chilling, just toss them in just before serving.

Feel free to switch up the candy bars you use. This recipe works with just about any chocolate candy bar. Take 5 candy bars are also delicious in this Or even Whatchamacallits.

You want a tart apple in this recipe. It helps balance out the sweetness of the other ingredients.

2, 20 ounces each cans apple pie filling
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups Kraft caramels unwrapped and each cut in half
1 box dry yellow cake mix
1 cup 2 sticks butter, cut into ¼ inch thick pats

Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set aside.
In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg. Pour the apple mixture into the prepared pan and smooth out evenly.
Arrange the caramels over top of the apple filling. Evenly sprinkle the dry cake mix over the caramels.
Place the pats of butter evenly over the top of the whole dessert.
Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges are bubbling.
Cool slightly before serving.

2 cups egg noodles, cooked

2 cups chicken, cooked/shredded

2 cups corn *I used frozen, canned works too

1 cup milk

2 cans cream of chicken soup *10 oz cans

1 onion, diced

1 tablespoon garlic, minced

1/2 cup cheese, shredded *I used cheddar, any type works

1/2 cup bacon, cooked/chopped

3/4 cup French fried onions

salt/pepper (to taste)

Preheat oven to 350 degrees and grease a 9×13 baking pan with cooking spray.

In a medium bowl, combine the cooked pasta, chicken, corn, milk, cream of chicken, onion, garlic, cheese, bacon, and salt/pepper.

Pour mixture into greased pan.

Sprinkle French fried onions evenly on top.

Place pan into preheated oven and bake for about 30 minutes.

Remove from oven and serve warm!

Muffin:

1 3/4 cups all purpose flour

1 tablespoon pumpkin spice

1 teaspoon baking soda

1/2 teaspoon salt

1 (15 oz) can pumpkin (pure pumpkin puree)

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1/2 cup vegetable oil

1 tablespoon vanilla extract

Cream cheese Swirl:

8 oz cream cheese

1/4 cup granulated sugar

1 large egg yolk

2 teaspoons vanilla extract

Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.

In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.

In large bowl, whisk together pumpkin, sugar and brown sugar.

Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.

Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.