April 2020

When I first made this dish it got me really excited. I mean no one can get wrong with potatoes, chicken, gooey cheese, and bacon. This definitely an all-in-one meal for the whole family to enjoy. It’s a heaven on a plate! So if you want an easy and filling dinner, this is all you need. This is a must-have; deliciously satisfying, and even picky eaters will love this. So have a plateful of this chicken bacon ranch potato bake, pair it with a crisp, green salad and enjoy!

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Chicken Bacon Ranch Potato Recipe

INGREDIENTS

1/2 cup olive oil

1 tsp salt

1 ranch dressing mix (dry powder)

14 medium potatoes, cubed

3 chicken breast, cubed

2 1/2 cup shredded cheese

1 cup crumbled bacon

1 cup green onions, chopped

1 tsp black pepper

HOW TO MAKE CHICKEN BACON RANCH POTATO BAKE

Step 1: Prepare the oven by preheating it to 500 degrees F.

Step 2: Grease or spray a 9 x 12-inch baking dish with cooking spray.

Step 3: Combine the oil, salt, pepper, and ranch dressing mix in a large bowl.

Step 4: Then, add in the potatoes and thoroughly toss along with the oil mixture.

Step 5: Pour the potatoes into the greased baking dish leaving as much oil mixture behind as possible.

Step 6: Roast the potatoes in the preheated oven for about an hour until crispy while stirring every 15 minutes.

Step 7: Cut the raw chicken into bite-size cube and add it to the oil mixture. Toss well.

Step 8: Mix the cheese, bacon, and onion in a separate bowl.

Step 9: Check to see if the potatoes are crispy and remove from the oven. Adjust the oven temperature to 400 degrees F.

Step 10: Place the raw chicken and cheese mixture on top of the potatoes.

Step 11: Place inside the oven and bake for another 15 to 20 minutes.

Step 12: Let it cool for 10 minutes and serve with sour cream or ranch dressing. Enjoy!

Chicken Bacon Ranch Potato Bake

Rebecca When I first made this dish it got me really excited. I mean no one can get wrong with potatoes, chicken, gooey cheese, and bacon. This definitely an all-in-one meal… Main Dish Recipes CHICKEN BACON RANCH POTATO BAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 16 voted )

Ingredients

• 1/2 cup olive oil
• 1 tsp salt
• 1 ranch dressing mix (dry powder)
• 14 medium potatoes, cubed
• 3 chicken breast, cubed
• 2 1/2 cup shredded cheese
• 1 cup crumbled bacon
• 1 cup green onions, chopped
• 1 tsp black pepper

Instructions

Step 1: Prepare the oven by preheating it to 500 degrees F.

Step 2: Grease or spray a 9 x 12-inch baking dish with cooking spray.

Step 3: Combine the oil, salt, pepper, and ranch dressing mix in a large bowl.

Step 4: Then, add in the potatoes and thoroughly toss along with the oil mixture.

Step 5: Pour the potatoes into the greased baking dish leaving as much oil mixture behind as possible.

Step 6: Roast the potatoes in the preheated oven for about an hour until crispy while stirring every 15 minutes.

Step 7: Cut the raw chicken into bite-size cube and add it to the oil mixture. Toss well.

Step 8: Mix the cheese, bacon, and onion in a separate bowl.

Step 9: Check to see if the potatoes are crispy and remove from the oven. Adjust the oven temperature to 400 degrees F.

Step 10: Place the raw chicken and cheese mixture on top of the potatoes.

Step 11: Place inside the oven and bake for another 15 to 20 minutes.

Step 12: Let it cool for 10 minutes and serve with sour cream or ranch dressing. Enjoy!

Do you know that there are two, very distinct, rice pudding sorts? And, for someone out there who may say they don’t like rice pudding, they might not have tried the right version.  One form of rice pudding is served in a casserole and the end product is similar in flavor to rice pudding stored or “Arroz con Leche.” It’s milky, so it’s sort of thick, mushy so delicious. The other, which I love is the old-fashioned type of rice pudding that is baked rice pudding in custard-style. When we were kids, we used to do this, just thinking about it now brings back a lot of wonderful memories. I love that kind of old school recipes. They are warm, hearty, and delicious to the max. Moreover, it’s one of the most affordable desserts you can make. This recipe is perfect for a cold winter night, anytime you want to make something simple, tasty with ingredients in your cupboards. Enjoy every bite of this recipe with your family and friends.

Ingredients:

4 eggs

3/4 cup Domino sugar

3 cups McArthur milk

1 cup Land O’ Lakes heavy cream

2 tsp vanilla

1 1/2 tsp cinnamon

3 cups cooked, cooled, rice

1 cup raisins

Directions:

Preheat oven at about 350 F.

Beat the sugar and eggs together. Pour in the milk and the butter gently, then combine properly. Connect the cinnamon and vanilla, then blend well. Attach the rice then raisins, then mix to cook. Load the water into a greased saucepan.

In a large ovenproof platter, place the filled casserole dish. Fill the bigger pot with approx. 2 inches of water (or enough to fill the rice pudding plate in about halfway up). This process should allow the pudding to have the appearance of a custard.

Bake within 30 minutes. Stir gently. Bake for another 30 minutes, or until the inserted knife comes out clean. Best to serve this warm.

Grandma’s Old Fashioned Custard Style Rice Pudding

Rebecca Do you know that there are two, very distinct, rice pudding sorts? And, for someone out there who may say they don’t like rice pudding, they might not have tried… Main Dish Recipes Grandma’s Old Fashioned Custard Style Rice Pudding European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 4 voted )

Ingredients

• 4 eggs
• 3/4 cup Domino sugar
• 3 cups McArthur milk
• 1 cup Land O’ Lakes heavy cream
• 2 tsp vanilla
• 1 1/2 tsp cinnamon
• 3 cups cooked, cooled, rice
• 1 cup raisins

Instructions

Preheat oven at about 350 F.

Beat the sugar and eggs together. Pour in the milk and the butter gently, then combine properly. Connect the cinnamon and vanilla, then blend well. Attach the rice then raisins, then mix to cook. Load the water into a greased saucepan.

In a large ovenproof platter, place the filled casserole dish. Fill the bigger pot with approx. 2 inches of water (or enough to fill the rice pudding plate in about halfway up). This process should allow the pudding to have the appearance of a custard.

Bake within 30 minutes. Stir gently. Bake for another 30 minutes, or until the inserted knife comes out clean. Best to serve this warm.

Pineapple Upside Down Bundt Cake is a special and pretty way to serve the traditional sweet and tangy dessert. It tastes like the typical Southern specialty, but in a beautiful ring shape that makes bundt cakes such a showstopper for a party. The pineapple slices in the bundt pan match perfectly in the indentations. The maraschino cherries are pulling double duty here: they not only add a bright burst of flavor but also help the pineapple slices stay in place as you pour in the batter. In this inventive recipe, the famous upside-down pineapple cake takes on a whole new aspect. Use your Bundt pan for a full ring of rich dessert with fruits. Not only is this cake full of all the flavors we wish to enjoy during this tropical vacation, but it is also very simple to produce. Don’t be bullied with words in the category “bundt” or “upside down.” What you need is our right bowl and guide and in less than an hour. You can also use a boxed cake mixture.

Ingredients:

1 Duncan Hines Pineapple Supreme Cake Mix

5 – pineapple slices (no sugar added)

5 – maraschino cherries

1 – Jell-O Vanilla Sugar-free Instant Pudding (powder)

1 can of Crushed Pineapples (no sugar added)

1 tsp dark brown sugar

Directions:

Mix (not prepared) cake mix with the entire can of crushed pineapple (including juice). Remove a (not prepared) bowl of Vanilla pudding.

Stir until well combined

Place the 5 pineapple rings in the bundt cake pan on the bottom with a cherry in the middle of each ring. Sprinkle it with tsp. Five circles of deep brown sugar across.

Spoon cake mix over rings of pineapple.

Bake for 35-40 minutes, or until finished with 325 degrees of the oven (stone) or 350 degrees (dark, metal).

Tip:

To replace the one fresh fruit you will need one can of pineapples. When you use canned pineapple, you can also add some of the liquid (milk or water) to a sweeter, more pineapply cake in a bit of canned juice as a replacement.

Pineapple Upside-Down Bundt Cake

Rebecca Pineapple Upside Down Bundt Cake is a special and pretty way to serve the traditional sweet and tangy dessert. It tastes like the typical Southern specialty, but in a beautiful… Main Dish Recipes Pineapple Upside-Down Bundt Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 5 voted )

Ingredients

• 1 Duncan Hines Pineapple Supreme Cake Mix
• 5 – pineapple slices (no sugar added)
• 5 – maraschino cherries
• 1 – Jell-O Vanilla Sugar-free Instant Pudding (powder)
• 1 can of Crushed Pineapples (no sugar added)
• 1 tsp dark brown sugar

Instructions

Mix (not prepared) cake mix with the entire can of crushed pineapple (including juice). Remove a (not prepared) bowl of Vanilla pudding.

Stir until well combined

Place the 5 pineapple rings in the bundt cake pan on the bottom with a cherry in the middle of each ring. Sprinkle it with tsp. Five circles of deep brown sugar across.

Spoon cake mix over rings of pineapple.

Bake for 35-40 minutes, or until finished with 325 degrees of the oven (stone) or 350 degrees (dark, metal).

Tip:

To replace the one fresh fruit you will need one can of pineapples. When you use canned pineapple, you can also add some of the liquid (milk or water) to a sweeter, more pineapply cake in a bit of canned juice as a replacement.

Notes

Nutritional Info Servings Per Recipe: 16 Amount Per Serving: Calories: 94.1, Total Fat: 0.4 g, Cholesterol: 0.0 mg, Sodium: 110.0 mg, Total Carbs: 22.3 g, Dietary Fiber: 0.6 g, Protein: 0.8 g 4 SmartPoints

Cheesesteak Style Sloppy Joes is filled with flavors reminiscent of grilled cheesesteaks. This fast and simple sloppy joe sandwiches are made with ground beef and are filled with bell pepper and onion, then melty cheese. Although these sloppy joes aren’t like a traditional cheesesteak sandwich – they make the family a fantastic, low-cost alternative and a great weekend meal. Plus, they are made from ingredients that are simple, easy to find. The best part is that you can easily tailor your sloppy joes to suit your family’s tastes.

If you have never had one before, a sloppy joe is a “sandwich made up of ground beef or pork, onions, tomato sauce or ketchup, Worcestershire sauce, and other seasonings, eaten on a hamburger bun.” If you love anything related to the cheesesteak, you’ll love my sloppy joes-style cheesesteak recipe.

Ingredients:

1 lb ground beef

1 tsp salt

1/2 tsp black pepper

2 tbsp unsalted butter

(1) Small onion

(1) green bell pepper

1/4 tsp of garlic powder

1 tbsp Worcestershire sauce

1/2 cup beef broth

1 tbsp cornstarch

(4) slices white American or provolone cheese

(4) rolls

Directions:

Heat a medium-heat saute pan. Ground beef crumbles and season with salt and pepper, then cook until brown. Remove, and set aside from the oven.

Add butter to the saucepan. Add onion and bell pepper once melted, and saute until the onions are translucent.

Take the ground beef back to the pan to cook. Stirring to mix, add garlic powder, Worcestershire sauce, and beef broth. Attach the cornstarch and dissolve before stirring. This makes the beef broth thicken and produces a sauce.

Reduce heat to moderate. Cover meat mixture with slices of cheese and make sitting for 1-2 minutes, or until melted. Remove from heat, spoon onto rolls, and immediately serve.

Tips:

If you’re against using bell peppers or onions in your sloppy joes, then consider replacing one with a diced button mushrooms.

They can make this recipe with any ground meat. Alternatively, try ground chicken or ground turkey if you want to make a lower-calorie version.

White American cheese can be supplemented with smoked provolone cheese, but white American cheese is my favorite option-it ‘s rich and fluffy, adding extra flavor.

Cheesesteak Style Sloppy Joes

Rebecca Cheesesteak Style Sloppy Joes is filled with flavors reminiscent of grilled cheesesteaks. This fast and simple sloppy joe sandwiches are made with ground beef and are filled with bell pepper… Main Dish Recipes Cheesesteak Style Sloppy Joes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb ground beef
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• (1) Small onion
• (1) green bell pepper
• 1/4 tsp of garlic powder
• 1 tbsp Worcestershire sauce
• 1/2 cup beef broth
• 1 tbsp cornstarch
• (4) slices white American or provolone cheese
• (4) rolls

Instructions

Heat a medium-heat saute pan. Ground beef crumbles and season with salt and pepper, then cook until brown. Remove, and set aside from the oven.

Add butter to the saucepan. Add onion and bell pepper once melted, and saute until the onions are translucent.

Take the ground beef back to the pan to cook. Stirring to mix, add garlic powder, Worcestershire sauce, and beef broth. Attach the cornstarch and dissolve before stirring. This makes the beef broth thicken and produces a sauce.

Reduce heat to moderate. Cover meat mixture with slices of cheese and make sitting for 1-2 minutes, or until melted. Remove from heat, spoon onto rolls, and immediately serve.

Tips:

If you're against using bell peppers or onions in your sloppy joes, then consider replacing one with a diced button mushrooms.

They can make this recipe with any ground meat. Alternatively, try ground chicken or ground turkey if you want to make a lower-calorie version.

White American cheese can be supplemented with smoked provolone cheese, but white American cheese is my favorite option-it 's rich and fluffy, adding extra flavor.

Chicken Club Pasta Salad in a creamy home-made ranch dressing is a tasty, satisfying, chilled salad with rotini pasta, ham, bacon, tomato, cheese, etc. This delicious Chicken Club Ranch Pasta Salad is the perfect hot summer evening meal. In it are all your favorite club toppings, such as bacon, ham, cheddar, tomatoes, and avocado.

The preparation for this recipe can be done in advance that makes it a perfect weekend meal. The creamy dressing for this cold pasta salad is homemade and you’ll probably have a bit of leftover to it. It is delicious as a veggie dip or salad dressing (and tastes so much better than a ranch purchased from the store. I think this Chicken Club Pasta Salad is one of the first things that comes to mind when I think of a simpler and easier recipe to cook when I feel like eating healthier foods on a busy day.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

8 ounces corkscrew-shaped pasta

3/4 cup Italian-style salad dressing

1/4 cup mayonnaise

2 cups chopped, cooked rotisserie chicken

12 slices crispy cooked bacon, crumbled

1 cup cubed Muenster cheese

1 cup chopped celery

1 cup chopped green bell pepper

8 ounces cherry tomatoes, halved

(1) avocado – peeled, pitted, and chopped

Directions:

1. Put to a boil a large pot of lightly salted water. Cook pasta in boiling water, stirring occasionally to the bite, 10 to 12 minutes, until cooked but firm. Rinse under cold water and drain.

2. Whisk the dressing and mayonnaise in Italian style together in a big bowl. Stir in the dressing sauce, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado until evenly coated.

Tip:

If salad is made early in the day, add ample salad dressing to coat all ingredients lightly, stir, then cover the dish and refrigerate until ready to serve. Add a more salad dressing to taste at serving time.

Chicken Club Pasta Salad

Rebecca Chicken Club Pasta Salad in a creamy home-made ranch dressing is a tasty, satisfying, chilled salad with rotini pasta, ham, bacon, tomato, cheese, etc. This delicious Chicken Club Ranch Pasta… Main Dish Recipes Chicken Club Pasta Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 8 ounces corkscrew-shaped pasta
• 3/4 cup Italian-style salad dressing
• 1/4 cup mayonnaise
• 2 cups chopped, cooked rotisserie chicken
• 12 slices crispy cooked bacon, crumbled
• 1 cup cubed Muenster cheese
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 8 ounces cherry tomatoes, halved
• (1) avocado - peeled, pitted, and chopped

Instructions

1. Put to a boil a large pot of lightly salted water. Cook pasta in boiling water, stirring occasionally to the bite, 10 to 12 minutes, until cooked but firm. Rinse under cold water and drain.

2. Whisk the dressing and mayonnaise in Italian style together in a big bowl. Stir in the dressing sauce, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado until evenly coated.

Tip:

If salad is made early in the day, add ample salad dressing to coat all ingredients lightly, stir, then cover the dish and refrigerate until ready to serve. Add a more salad dressing to taste at serving time.

A handmade chocolate cake filled with cream cheese layers and overlaid with a rich, chocolate frosting. This great-tasting recipe is an improved adaptation of Chocolate Cake from Hershey’s “Perfectly Perfect.” I know many people find Hershey’s “Perfectly Chocolate” Chocolate Cake recipe to be the gold standard when it comes to chocolate cake making. I’m a big fan of chocolate. I found a chocolate cake recipe with cream cheese filling and a chocolate cream buttercream frosting which made my chocolate cravings crazy.

Once I first made this recipe, I used the eight-inch round baking pans as a three-layered cake. I wanted to stick with chocolate buttercream frosting instead of using a chocolate cream cheese buttercream.

Ingredients:

For Chocolate Cake: Adapted from Hershey’s

2 cups of sugar

1 & 3/4 cups flour

3/4 cup cocoa powder

1 & 1/2 tsp baking powder

1 & 1/2 tsp baking soda

1 tsp salt

(2) eggs

1 cup milk or heavy cream

1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling water

For the Whipped Cream Cheese Buttercream:

1 cup cream cheese

3/4 cup butte

1/2 tbsp vanilla extract

4 cups powdered sugar

For the Chocolate Cream Cheese Buttercream:

3/4 cup of butter

3/4 cup of cream cheese

1 & 3/4 cups Hersheys cocoa powder

5 cups powdered sugar

1/2 cup + 3 tbsp of whole Milk

2 tsp vanilla extract

Directions:

For Hershey’s Chocolate Cake:

Preheat oven at about 350 degrees F.

Spray 3 round cake saucepan with spray

Lightly brush the pans with flour, and set aside.

Combine the flour, Hershey’s chocolate, sugar, baking powder, baking soda, and salt into a large mixing bowl or kitchen aid mixer.

Add the extract & mix the milk, butter, eggs, and vanilla until well blended. Stir in the boiling water until all is mixed last; mix again and the batter is going to be very thin.

In each of the sprayed/floured cake panes, pour the batter evenly.

Bake for 30-35 minutes, or until each layer comes out clean with a toothpick inserted in the middle. Remove from the oven once fully baked & allow the 3 cakes to cool for at least 10-15 minutes before removing them.

After removal, move to a wire rack to fully finish cooling.

I still use a cake leveler to ensure that the layers are even, you can also use a tightened knife

Prepare your frostings when they finish cooling.

For the Whipped Cream Cheese Buttercream Frosting:

Whip the cream cheese & the butter for about 30 seconds with an electric mixer at high speed. When mixed, add 1/2 cup of powdered sugar at a time, ensuring that each half cup is completely absorbed before adding in another 1/2 cup, add the vanilla extract & whip one more time on high for around 30 seconds and beat one more minute until smooth and fluffy.

For the Chocolate Cream Cheese Buttercream Frosting:

Beat the butter & cream cheese in a wide bowl with an electric mixer and start adding 1/2 cup of powdered sugar at a time

Add the cocoa, coffee, and milk.

Whip all the ingredients until well integrated

Beat for about a minute or until fluffy at high speed.

For Assembling the Cake:

Level the cakes with the cake leveler to ensure the cake layers are correctly stacked

Place the bottom layer on a platter of cake.

Place 3/4 tablespoon of cream cheese buttercream over the bottom cake layer

Top the second straightened layer and repeat the cycle.

Finally, top with 3rd layer.

Frost just the very top with the leftover buttercream whipped cheese and cool for about 15 minutes

Finally, gently remove the top layer with the chocolate cream cheese buttercream & all over the sides of the cake from the fridge & frost.

Refrigerate until serving.

Hershey’s Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream

Rebecca A handmade chocolate cake filled with cream cheese layers and overlaid with a rich, chocolate frosting. This great-tasting recipe is an improved adaptation of Chocolate Cake from Hershey’s “Perfectly Perfect.”… Main Dish Recipes Hershey’s Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For Chocolate Cake: Adapted from Hershey’s
• 2 cups of sugar
• 1 & 3/4 cups flour
• 3/4 cup cocoa powder
• 1 & 1/2 tsp baking powder
• 1 & 1/2 tsp baking soda
• 1 tsp salt
• (2) eggs
• 1 cup milk or heavy cream
• 1/2 cup vegetable oil
• 2 tsp vanilla
• 1 cup boiling water
• For the Whipped Cream Cheese Buttercream:
• 1 cup cream cheese
• 3/4 cup butte
• 1/2 tbsp vanilla extract
• 4 cups powdered sugar
• For the Chocolate Cream Cheese Buttercream:
• 3/4 cup of butter
• 3/4 cup of cream cheese
• 1 & 3/4 cups Hersheys cocoa powder
• 5 cups powdered sugar
• 1/2 cup + 3 tbsp of whole Milk
• 2 tsp vanilla extract

Instructions

Preheat oven at about 350 degrees F.

Spray 3 round cake saucepan with spray

Lightly brush the pans with flour, and set aside.

Combine the flour, Hershey's chocolate, sugar, baking powder, baking soda, and salt into a large mixing bowl or kitchen aid mixer.

Add the extract & mix the milk, butter, eggs, and vanilla until well blended. Stir in the boiling water until all is mixed last; mix again and the batter is going to be very thin.

In each of the sprayed/floured cake panes, pour the batter evenly.

Bake for 30-35 minutes, or until each layer comes out clean with a toothpick inserted in the middle. Remove from the oven once fully baked & allow the 3 cakes to cool for at least 10-15 minutes before removing them.

After removal, move to a wire rack to fully finish cooling.

I still use a cake leveler to ensure that the layers are even, you can also use a tightened knife

Prepare your frostings when they finish cooling.

For the Whipped Cream Cheese Buttercream Frosting:

Whip the cream cheese & the butter for about 30 seconds with an electric mixer at high speed. When mixed, add 1/2 cup of powdered sugar at a time, ensuring that each half cup is completely absorbed before adding in another 1/2 cup, add the vanilla extract & whip one more time on high for around 30 seconds and beat one more minute until smooth and fluffy.

For the Chocolate Cream Cheese Buttercream Frosting:

Beat the butter & cream cheese in a wide bowl with an electric mixer and start adding 1/2 cup of powdered sugar at a time

Add the cocoa, coffee, and milk.

Whip all the ingredients until well integrated

Beat for about a minute or until fluffy at high speed.

For Assembling the Cake:

Level the cakes with the cake leveler to ensure the cake layers are correctly stacked

Place the bottom layer on a platter of cake.

Place 3/4 tablespoon of cream cheese buttercream over the bottom cake layer

Top the second straightened layer and repeat the cycle.

Finally, top with 3rd layer.

Frost just the very top with the leftover buttercream whipped cheese and cool for about 15 minutes

Finally, gently remove the top layer with the chocolate cream cheese buttercream & all over the sides of the cake from the fridge & frost.

Refrigerate until serving.

I made this thin chicken broccoli casserole using 98% chicken soup fat-free cream, non-fat evaporated milk, and reduced cheddar fat cheese. I also added more broccoli and used only light Parmesan and breadcrumbs grated dusting. And I avoided combining the breadcrumbs with melted butter and decided to gently brush the top of the casserole with olive oil from my bottle of pump spray. We recently enjoyed this slim chicken broccoli casserole with warm French whole wheat bread and a plain green salad. It is at its best fresh, fluffy, cozy comfort food. And get ready, because in a flash it vanishes.

Ingredients:

3 cooked chicken breasts (boneless and skinless), diced

2 packages of frozen broccoli cuts, cooked and drained

2 cans (10-3/4 ounce) 98% fat-free cream of chicken soup

¾ cup nonfat evaporated milk

1 tsp lemon juice

1 cup reduced-fat shredded cheddar cheese

½ cup Italian-flavored dry bread crumbs

2 tbsp grated Parmesan cheese

Cooking spray

Directions:

Preheat oven at about 350 ° C. Grease a baking pan with a cooking spray of 9×13 inches.

Toss the cooked chicken and broccoli together in a large tub.

Blend the soup, milk, and lemon juice in a smaller pot. Apply this to the broccoli and chicken, and mix to blend.

Equally spread the mixture into the greased baking dish.

Sprinkle the sliced cheddar with it. Toss together the crumbs of bread and parmesan, and scatter uniformly over the top of the casserole.

Sprinkle lightly with spray to cook.

Bake, uncovered, for 25 to 30 minutes, at 350 degrees or until bubbly.

Tips:

The leftover rotisserie chicken or turkey works perfectly

If you don’t have broccoli, any cooked vegetable of your choosing will work

If you don’t have chicken soup, then any cream soup will fit. So should gravy or a mixture of gravy and canned soup

Avoid breadcrumbs or add other crunchy crumbs, such as cornflakes, rice crispies, corn chips, potato chips, crackers, and so on.

SKINNY CHICKEN BROCCOLI CASSEROLE

Rebecca I made this thin chicken broccoli casserole using 98% chicken soup fat-free cream, non-fat evaporated milk, and reduced cheddar fat cheese. I also added more broccoli and used only light… Main Dish Recipes SKINNY CHICKEN BROCCOLI CASSEROLE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 3 cooked chicken breasts (boneless and skinless), diced
• 2 packages of frozen broccoli cuts, cooked and drained
• 2 cans (10-3/4 ounce) 98% fat-free cream of chicken soup
• ¾ cup nonfat evaporated milk
• 1 tsp lemon juice
• 1 cup reduced-fat shredded cheddar cheese
• ½ cup Italian-flavored dry bread crumbs
• 2 tbsp grated Parmesan cheese
• Cooking spray

Instructions

Preheat oven at about 350 ° C. Grease a baking pan with a cooking spray of 9x13 inches.

Toss the cooked chicken and broccoli together in a large tub.

Blend the soup, milk, and lemon juice in a smaller pot. Apply this to the broccoli and chicken, and mix to blend.

Equally spread the mixture into the greased baking dish.

Sprinkle the sliced cheddar with it. Toss together the crumbs of bread and parmesan, and scatter uniformly over the top of the casserole.

Sprinkle lightly with spray to cook.

Bake, uncovered, for 25 to 30 minutes, at 350 degrees or until bubbly.

Tips:

The leftover rotisserie chicken or turkey works perfectly

If you don't have broccoli, any cooked vegetable of your choosing will work

If you don't have chicken soup, then any cream soup will fit. So should gravy or a mixture of gravy and canned soup

Avoid breadcrumbs or add other crunchy crumbs, such as cornflakes, rice crispies, corn chips, potato chips, crackers, and so on.

As I think of chocolate cake my heart pounds a little harder. The tender yellow cake, the soft, crystalline frosting that marries caramelized sugar and butter — falling in love with it is a simple dessert. The best caramel cakes are anything but simple; the yellow cake just has to hold the caramel flavor whisper and be both tender and strong enough to help the frosting, which is the show’s true star. The frosting on a caramel cake is a real beauty — a rich, whipped caramel that will pleasingly make you close your eyes with each bite. If caramel is your weak point, then this recipe will show you the way, step by step.

The most difficult part of making a caramel cake is frosting. Guarantee success with a decent thermometer of candy and a little patience when waiting for the caramel to melt, then cool, and slowly thicken.

Ingredients:

(3) sticks butter

3 cups of sugar

(5) eggs

3 1/2 cups all-purpose flour

1/4 tsp salt

1/2 tsp baking powder

1 1/4 cups whole milk

1 tsp vanilla

Directions:

Preheat the oven at about 350 degrees. Mix the milk, sugar, and eggs and mix well. Combine dry ingredients in a separate dish.

Then add the dry ingredients to the milk and then add cinnamon. Break up the batter “ribbons” in a mixing cup or with a side mixing.

Pour the batter into 3×9-inch grease and floured cake pans. Cook for 30 minutes, and use a toothpick to check if it’s cooked.

The cake can be baked even in a 9×13 inch baking pan and cooked for about 45 minutes. Cool the cake before putting the icing.

Tips:

You make a fairly ordinary yellow cake, with a caramel-like flavor you exchange some of the granulated sugar with brown sugar.

Make sure to cool the cakes and level them carefully before frosting.

The frosting needs a touch of candy-making know-how: you caramelize some sugar first and then transform the caramel into a fudge-like crystalline frosting.

Caramel Cake

Rebecca As I think of chocolate cake my heart pounds a little harder. The tender yellow cake, the soft, crystalline frosting that marries caramelized sugar and butter — falling in love… Main Dish Recipes Caramel Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 2.8/5

( 4 voted )

Ingredients

• (3) sticks butter
• 3 cups of sugar
• (5) eggs
• 3 1/2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 1/4 cups whole milk
• 1 tsp vanilla

Instructions

Preheat the oven at about 350 degrees. Mix the milk, sugar, and eggs and mix well. Combine dry ingredients in a separate dish.

Then add the dry ingredients to the milk and then add cinnamon. Break up the batter "ribbons" in a mixing cup or with a side mixing.

Pour the batter into 3x9-inch grease and floured cake pans. Cook for 30 minutes, and use a toothpick to check if it's cooked.

The cake can be baked even in a 9x13 inch baking pan and cooked for about 45 minutes. Cool the cake before putting the icing.

Tips:

You make a fairly ordinary yellow cake, with a caramel-like flavor you exchange some of the granulated sugar with brown sugar.

Make sure to cool the cakes and level them carefully before frosting.

The frosting needs a touch of candy-making know-how: you caramelize some sugar first and then transform the caramel into a fudge-like crystalline frosting.