Easy Parmesan Knots

Easy Parmesan Knots

 

Ingredients

• 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
• ¼ cup canola oil
• 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Instructions

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

Oven Baked Stew

I love Stew, and this is one of the best that I have tried.  I love it for Sundays because it is so easy to throw together before church.  I usually half the recipe and it still makes plenty for my family of four.  Just decrease cooking time to two hours.  It makes the house smell amazing!  It is really good with rolls and a green salad.

Oven Baked Stew

8 servings

2 (1 oz) packages of Dry Onion Soup mix

1/2 teaspoon Paprika

2 pounds lean Beef Stew Meat (cut up into bite sized pieces)

5 medium Potatoes, peeled and diced into 1 inch pieces

6 large Carrots, peeled and diced

1 small Onion, chopped

2 cans Cream of Celery Soup
1 cup Ketchup

DIRECTIONS:  Preheat oven to 325 degrees. In a large plastic bag, combine the dry onion soup mix and paprika. Add in meat and shake the bag to coat meat with the seasonings. (You may have to do that step in two batches, for all the meat to fit) Once meat is coated, spread it out evenly into a lightly greased 9x13 baking dish.

Top meat evenly with diced potatoes, carrots and onion.

Mix the cream of celery soup and ketchup in a small bowl. Pour all over the meat and vegetables. Cover tightly with foil and bake for 2 1/2 hours

Brownie Batter Dip

Yummy, is all I have to say about this delicious dessert/snack.  We especially like it with Strawberries.

Brownie Batter Dip

1 (8 ounce) block of Cream cheese, room temperature
1/4 cup Butter, room temperature
2 1/2 cups Powdered sugar
2-3 Tablespoons Milk
5 Tablespoons All-Purpose flour
5 Tablespoons Cocoa powder
2 Tablespoons Brown sugar
1 teaspoon Vanilla extract
Chocolate chips for garnish (optional)

Directions: In a large bowl, or stand mixer, beat together cream cheese and butter, until light and fluffy (about 1-2 minutes)

Slowly beat in the 2 1/2 cups of powdered sugar and 2 Tablespoons of milk, until creamy. Add in the flour, cocoa powder, brown sugar and vanilla. Beat until creamy and smooth, or until it reaches your desired consistency. (You can add 1 more Tablespoon of milk, if needed)

Serve dip with strawberries, vanilla wafers, pretzels, marshmallows, or whatever your heart desires! Enjoy!

Baked Spaghetti

Halle's favorite foods are Spaghetti and Lasagna.  So I am always looking for creative ways of making them.  Well, this Baked Spaghetti is number one on Halle's list of favorites.  It is Kim's favorite dinner too.  They are always begging me to make it so I make every week and they still love it.  It is a perfect combination of Spaghetti and Lasagna.  Enjoy!

Baked Spaghetti

12 oz Spaghetti Noodles

1 lb Lean Ground Beef

1-2 (24 oz) jars of Spaghetti Sauce ( I use Ragu)

1 (8 oz) package Cream Cheese

1 teaspoon Italian Seasoning

1/2 cup shredded Parmesan Cheese

1/2 cup shredded Mozzarella Cheese

1/2 teaspoon dried Basil

Preheat oven to 350 degrees.

In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain grease. Stir in spaghetti sauce. Remove from heat. *NOTE*( I use two full jars and really like it that way. I suggest using 1 1/2 to 2 jars if you like saucy spaghetti)

Meanwhile, cook spaghetti noodles in a large pot of water according to package directions. Drain water and place hot noodles in a large bowl. Add cream cheese and italian seasoning to noodles. Stir until cream cheese has melted and noodles are coated. 

Spray a 9x13 baking dish with cooking spray. Spread a small amount of meat sauce mixture in the bottom of the dish. Pour noodles over the top and spread out evenly. Pour the meat sauce mixture over the noodles and sprinkle evenly with both cheeses. Bake uncovered for 30 minutes, or until hot and bubbly. Sprinkle with dried basil. Let stand 5 minutes before serving. Serves 8-10

Cinnamon Roll Pancakes

These are delicious and so fun to make for special occasions!

Cinnamon Roll Pancakes

For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

(OR use a boxed pancake batter)

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon

Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese 
1 1/4 cups powdered sugar
1 teaspoon vanilla extract


DIRECTIONS:
Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and 'set up' while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy)

Prepare Pancake batter:  In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened.  (a few small lumps are fine)
OR If using a boxed mix, prepare according to package directions.

Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.


Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

Bowtie Skillet Lasagna

This is an instant kid favorite!  I made it last night and Halle asked for thirds!  Then she requested it for breakfast this morning!  It is super easy to make and one of those meals you can have on the table in less than 30 minutes.  Great for busy week nights.

Bowtie Skillet Lasagna

10 ounces Bowtie or Farfalle noodles
1 pound lean ground beef
2 Tablespoons Olive oil
1 (24 ounce) jar Spaghetti sauce ( I use 'Ragu' Traditional)
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning mix
1 cup shredded Mozzarella cheese
1/2 cup sour cream




Directions: Boil noodles in a large pot of water, according to package directions. Drain water.

Meanwhile, cook ground beef in a large skillet until browned. Drain grease. Add cooked noodles to ground beef and 2 tablespoons olive oil. Stir together. 

Add spaghetti sauce, garlic powder, italian seasoning, mozzarella cheese and sour cream to the beef and noodles. Carefully stir together to combine.

Turn heat to low, and continue to cook and stir until mixture is thoroughly heated. About 10 minutes. Serve and enjoy!

Oven Baked Chicken Fajitas

These are amazing!  I instantly devoured two!  They have such great flavor.  So easy to make too!  My new favorite dinner.

Oven Baked Chicken Fajitas

3 boneless, skinless chicken breasts, cut into thin strips
2 Tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 (15 ounce) can diced tomatoes (drained)
1 large onion, sliced
1 red bell pepper, sliced (seeds removed)
1 green bell pepper, sliced (seeds removed)
12 small flour tortillas

Toppings:
cheese
cilantro
salsa
sour cream

Directions: Preheat oven to 400 degrees F. Grease a 9x13 baking dish with non-stick spray. 

Place chicken strips into the baking dish. In a small bowl mix together the olive oil, chili powder, cumin, oregano and garlic powder. Pour the mixture evenly over the chicken and stir to coat.

Add the tomatoes, peppers and onions to the dish and stir to combine.

Bake uncovered for 30-35 minutes or until chicken is cooked through and vegetables are fork tender. Serve with tortillas and you favorite toppings! Enjoy ♥