Taco Casserole

The one change we made that most distinguishes these from typical tacos is our use of biscuit mix instead of tacos or tortillas. Had we used tortilla chips or actual taco shells, they would have grown soggy once all of our yummy bonus ingredients were piled on top. We found that biscuit dough was a delicious compromise, since it settles into the beef a bit, plus it’s sturdiness means you can pile whatever other toppings on top that you like! No need to reign it in here, go crazy and make this the taco casserole of your dreamings.

 

Ingredients

2 pounds ground beef

1 (1 oz.) packet taco seasoning

4 eggs

3/4 cup whole milk

1 3/4 cups biscuit mix or bisquick

1/2 cup sour cream

2 cups lettuce, chopped or shredded

1 cup tomato, finely chopped

2 cups sharp cheddar cheese, grated

black olives, sliced, optional

kosher salt and freshly ground pepper, to taste

Instructions:

Getting Ready Set oven temperature to 400ºF. Lightly spray nonstick cooking spray in a 9×13-inch baking dish. Beat together eggs and milk in a large basin; add in biscuit mix and salt and pepper, if using. Put aside. After adding salt and pepper to the steak, cook it until it turns brown. After draineding fat, mix in taco spice. Spread the biscuit mix evenly over the meat once it has been evenly layered in the baking dish that has been buttered. Place the baking dish in the oven and bake for 22 to 25 minutes, or until the biscuit layer is golden brown. Take out of the oven, let it to cool for ten minutes, and then cover the biscuits with sour cream. Add chopped lettuce, tomatoes, and olives (if using) to the top, and then top with cheddar cheese.

Seafood Chowder Recipe:

Ingredients:

 

¼ cup butter

1 medium onion, diced

1 teaspoon Old Bay seasoning

¼ teaspoon thyme

¼ cup all-purpose flour

1 stalk celery, sliced

1 carrot, sliced

1 pound potatoes, peeled and cubed

½ cup corn

5 cups seafood or chicken broth

½ cup white grape juice

8 ounces white fish (such as cod, salmon, tilapia, or haddock), chopped into pieces

8 ounces scallops

12 ounces shrimp, peeled and deveined

6 ½ ounces chopped clams, canned and drained

2 cups heavy cream

1 tablespoon parsley, chopped

 

Guidelines:

Melt the butter in a big pot over a medium heat. Add the chopped onion and simmer for about 5 minutes, or until transparent. Add the thyme and Old Bay seasoning and stir. To make a roux, add the flour and simmer for one to two minutes. To the pot, add the potatoes, corn, carrot, and celery. Add the white grape juice and seafood or chicken broth, and thoroughly stir to mix. Once the mixture reaches a boiling point, lower the heat and simmer the mixture until the vegetables are soft, around 15 to 20 minutes. To the pot, add the clams, shrimp, scallops, and white fish. Simmer until the seafood is cooked through, about 5 to 7 more minutes.

Stir in the heavy cream and let the chowder simmer for an additional 5 minutes, allowing the flavors to meld together.

Season with salt and pepper to taste. Garnish with chopped parsley before serving.

Peach becan dip

We’ve been on a serious dessert dip kick lately, and it doesn’t look like our obsession will be slowing down anytime soon. They’re simple to whip up, easy to transport, and loved by all. Today’s recipe has a late summer feel to it, but is tasty enough that you’ll want to make it all year long. We present to you… Peach Pecan Dip! Any Southerner knows that peaches and pecans are a match made in heaven and this dish certainly drives that idea home. Let’s get into how it’s made.

While this dip is definitely on the sweet side, I think you could still get away with serving it as an appetizer, especially with pretzels or a savory dipping vehicle. No matter the occasion, this Peach Pecan Dip is sure to be a favorite with everyone who tries it. Give it a go for your next party and see for yourself!

Ingredients

1 cup pecans

¼ cup butter

¼ cup brown sugar

1 ½ teaspoons cinnamon

1/2 teaspoon salt

1 (8 oz) package cream cheese, room temperature

1 (8 oz) frozen whipped topping

13 oz jar peach jam

Nilla wafers, cookies, pretzels, etc. for serving

Getting Ready Add the butter and pecan to a small skillet set over medium heat. After three to five minutes of frequent stirring, add the salt, cinnamon, and brown sugar. After cooking for a further one to two minutes, turn off the heat and allow it cool. Smoothly combine cream cheese and cool whip in a medium-sized bowl. Spread mixture evenly in an 8 by 8-inch dish after transferring. Spread jam to the edges of the cream mixture with a spoon. When ready to serve, sprinkle the cooled pecans on top and keep chilled.

Ingredients:

4 chicken breasts (boneless, skinless)
1 lb baby potatoes, halved
2 tbsp olive oil
4 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup Parmesan cheese, grated
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:

 Preheat oven to 400°F (200°C). Toss halved potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
 While the potatoes roast, season chicken breasts with salt, pepper, and Italian seasoning.
 In a large skillet, heat 1 tbsp olive oil and sear chicken breasts for 4-5 minutes per side until golden. Remove and set aside.
 In the same skillet, sauté garlic until fragrant. Add chicken broth and heavy cream, bringing it to a simmer.
 Stir in Parmesan cheese until the sauce thickens. Return the chicken to the skillet and spoon sauce over the top.
 Serve chicken and roasted potatoes drizzled with the garlic Parmesan cream sauce. Garnish with fresh parsley.

Notes:

For extra flavor, add a pinch of red pepper flakes to the sauce.
Prep Time: 10 mins | Cooking Time: 30 mins | Total Time: 40 mins | Kcal: 600 | Servings: 4

Ingredients:

1 lb diced chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, according to taste
4 cups chicken broth
12 oz penne or rotini pasta
1 cup marinara sauce
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Fresh basil for garnish (optional)
Instructions:

Start the Chicken: In a large pot, warm the olive oil over medium heat. Toss in the diced chicken, minced garlic, Italian seasoning, salt, and pepper. Sauté until the chicken is thoroughly cooked and no longer pink, about 5-7 minutes.
Broth and Pasta: Pour the chicken broth into the pot and bring to a rolling boil. Mix in the pasta along with the marinara sauce. Lower the heat and let it simmer.
Pasta Cooking: Cover the pot and let the pasta cook for about 12-15 minutes, stirring now and then, until it’s al dente and most of the liquid has been absorbed.
Cheese Time: Take the pot off the heat and blend in both the Parmesan and mozzarella cheese until the mixture is smooth and creamy.
Final Touch: Sprinkle fresh basil over the top for an extra burst of flavor. Serve warm and savor the creamy goodness!
Prep Time: 10 min | Total Time: 35 min | Servings: 4

Ingredients:

1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for added heat)
1 teaspoon salt
1 cup buttermilk
1 egg
1 tablespoon hot sauce

Instructions:

Combine dry ingredients: In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and salt.

Combine wet ingredients: In a separate bowl, whisk together the buttermilk, egg, and hot sauce.
Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Coat chicken: Dredge your chicken pieces in the batter, ensuring they are evenly coated.

Fry: Heat oil in a deep skillet or pot to 350°F (175°C). Carefully add the coated chicken pieces to the hot oil and fry for 5-7 minutes per side, or until golden brown and crispy.

Drain and serve: Remove the fried chicken from the oil and drain on paper towels. Serve immediately. Enjoy your delicious Southern fried chicken!

When it comes to satisfying cravings, nothing hits the spot quite like a delicious, easy-to-eat snack. This recipe for bite-sized balls has become a household favorite, especially for my husband, who can’t seem to get enough of these little delights. He can pop five in his mouth without a second thought! Whether you’re looking for a quick snack to enjoy while watching TV or a tasty treat to share at gatherings, these balls are sure to impress.

What Makes These Balls So Irresistible?

The secret behind these delightful snacks lies in their flavor-packed ingredients and simple preparation. They are perfect for any occasion—family game nights, movie marathons, or as a fun addition to party platters. Plus, they can be customized to suit your taste preferences, making them a versatile choice that everyone will love.

Ingredients You’ll Need

• 1 cup of your favorite nut butter: This can be peanut butter, almond butter, or any other variety you prefer.
• 1 cup rolled oats: For texture and a satisfying bite.
• 1/2 cup honey or maple syrup: For natural sweetness and binding.
• 1/2 cup mini chocolate chips: A must for a touch of indulgence.
• 1/4 cup chopped nuts or seeds: For added crunch and nutrition.
• 1 teaspoon vanilla extract: To enhance the flavors.

Optional Add-Ins

• Coconut flakes: For a tropical twist.
• Dried fruit: Such as cranberries or raisins for a chewy texture.
• Protein powder: For an extra boost, especially if you’re enjoying these as a post-workout snack.
  

  Step-by-Step Instructions

  Mixing the Ingredients

  1. Combine the Base Ingredients: In a large mixing bowl, combine the nut butter, rolled oats, honey (or maple syrup), and vanilla extract. Stir until well mixed and a sticky dough forms.
  2. Fold in the Add-Ins: Gently fold in the mini chocolate chips and chopped nuts (or any additional ingredients you like). Make sure everything is evenly distributed.

  Shaping the Balls

  1. Chill the Mixture: For easier handling, cover the bowl with plastic wrap and refrigerate for about 30 minutes. This will help the mixture firm up.
  2. Form the Balls: Once chilled, take about a tablespoon of the mixture and roll it into a ball using your hands. Repeat until you’ve formed all the mixture into balls.
  3. Store or Serve: You can enjoy them right away, or for an extra treat, roll the balls in coconut flakes or crushed nuts. Store them in an airtight container in the fridge for up to a week.

  Why These Balls Are a Hit

  These snacks are not only delicious, but they are also packed with nutrients. The combination of nut butter, oats, and seeds provides a good source of healthy fats, protein, and fiber, making them a satisfying option that keeps you full. Plus, they’re incredibly versatile! You can customize the flavors and textures according to what you have on hand or your personal preferences.

  Perfect for Any Occasion

  Whether you’re making them for a family gathering, a school lunch, or just to keep on hand for snacking, these balls are sure to be a hit. My husband can’t resist popping them in his mouth, and I love that they’re a healthier alternative to traditional sweets. Plus, they’re easy to make in larger batches, so you can always have some on hand for when cravings strike.

  Conclusion

  If you’re looking for a quick, delicious snack that everyone will love, give this recipe a try! With just a few simple ingredients and minimal prep time, you’ll have a delightful treat that will leave your family asking for more. Just be prepared for your husband to pop five in his mouth in one go! Enjoy the satisfaction of making a snack that brings joy and happiness to your home.

   

Ingredients:
2 cups strong coffee, chilled
2 cups whole milk
⅓ cup caramel syrup
4 cups ice
1 teaspoon granulated sugar
Whipped cream (optional)

Directions:
Prepare Your Ingredients: Gather all the ingredients listed above to ensure a smooth and hassle-free preparation process. Make sure your coffee is chilled, as this will help maintain the icy consistency of your Frappuccino.
Combine Ingredients in Blender: In a blender, add the chilled coffee, whole milk, caramel syrup, ice, and granulated sugar. The combination of these ingredients is what creates the signature creamy texture and irresistible caramel flavor of the Frappuccino.
Blend to Perfection: With all the ingredients in the blender, blend on high speed until the mixture is smooth and the ice is finely chopped. This should take just a few moments, resulting in a lusciously thick and frothy Frappuccino base.
Serve and Garnish: Once blended to perfection, pour the Caramel Frappuccino into tall glasses. For an extra touch of indulgence, top each serving with a dollop of whipped cream and a drizzle of caramel syrup. Not only does this enhance the visual appeal of your creation, but it also adds an extra layer of sweetness and decadence.
Enjoy Your Homemade Caramel Frappuccino: Grab a straw, take a sip, and revel in the delightful harmony of caramel, coffee, and creamy goodness. Whether you’re treating yourself to a refreshing afternoon pick-me-up or satisfying your sweet cravings, this homemade Caramel Frappuccino is sure to hit the spot.

Ingredients:

For the Banana Pudding:
– 1 package (3.4 oz) instant banana pudding mix
– 2 cups cold milk
– 1 cup whipped topping (or whipped cream)
– 2 bananas, sliced

For the Assembly:
– 6-8 waffle cones
– 1/2 cup crushed vanilla wafers or graham crackers
– Extra whipped topping for piping
– Banana slices for garnish

Directions:

1. In a large mixing bowl, whisk together the instant banana pudding mix and cold milk until smooth and thick, about 2 minutes. Let it sit for 5 minutes to set.
2. Once the pudding has thickened, gently fold in 1 cup of whipped topping until fully incorporated.
3. Place a few banana slices at the bottom of each waffle cone.
4. Spoon or pipe the banana pudding into the waffle cones, filling them up to the top.
5. Add a generous swirl of whipped topping on top of each cone, then sprinkle crushed vanilla wafers or graham crackers over the whipped topping.
6. Garnish each cone with a slice of banana on top.
7. Serve immediately or chill for a few minutes to let the flavors meld.

Prep Time: 15 minutes | Total Time: 15 minutes | Kcal: 250 per cone | Servings: 6-8 cones

Ingredients:

Cookie Dough:

½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 tsp vanilla extract
2 tbsp milk
1 ¼ cups all-purpose flour
¼ tsp salt
½ cup mini chocolate chips
Ice Cream Base:

2 cups heavy cream
1 cup sweetened condensed milk
1 tsp vanilla extract
½ cup chopped Snickers bars
½ cup chopped Reese’s peanut butter cups
Instructions:

 In a bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Add milk and vanilla extract, then mix in the flour and salt. Fold in mini chocolate chips. Roll the cookie dough into small balls and set aside.
 In a large bowl, whisk the heavy cream, sweetened condensed milk, and vanilla extract until light and fluffy (about 3-4 minutes).
 Gently fold in the chopped Snickers and Reese’s pieces, along with the cookie dough balls.
 Pour the mixture into a loaf pan or freezer-safe container.
 Freeze for at least 4-6 hours, or until firm.

Ingredients:
1 cup fat-free Greek yogurt
4 oz light cream cheese, softened
2 tbsp powdered sugar (adjust to taste)
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tsp vanilla extract

Instructions:
In a bowl, combine fat-free Greek yogurt, softened light cream cheese, and powdered sugar. Mix until smooth

Add lemon zest, fresh lemon juice, and vanilla extract. Mix thoroughly.

Taste and adjust sweetness if needed with more powdered sugar.

Divide into serving glasses or bowls.

Chill for at least 30 minutes before serving..

Ingredients:

2 cups of wheat flour
1 cup of sugar
1/2 cup of melted butter
1 cup of mashed ripe bananas (about 2-3 bananas)
1/2 cup of milk
2 large eggs
1 teaspoon of vanilla extract
1 teaspoon of the chemical yeast
1 teaspoon of baking soda
1/4 teaspoon salt

Preparation method:

1. Preheat the oven to 180°C. Butter and flour a medium size mold.

2. In a large bowl, mix flour, sugar, chemical yeast, baking soda, and salt.

3. In another bowl, beat butter with eggs until creamy consistency. Add the mashed bananas, milk and vanilla extract and mix well.

4. Gradually add the dry ingredients to the bananas mixture by mixing until the batter is homogeneous.

5. Pour batter into the prepared mold and bake in the oven for 30 to 35 minutes, or until a toothpaste inserted in the center of the cake comes out clean.

6. Take the cake out of the oven and let it cool in the mold for a few minutes before you mold it. Serve warm or at room temperature.

Ingredients:

• • 1 cup mashed very ripe bananas (about 2 large bananas)

• • ½ cup plain or Greek yogurt (low fat is fine, or substitute with buttermilk or sour cream)
  • 1 teaspoon baking soda
  • ½ cup (1 stick) butter, very soft (salted or unsalted)

• • ¾ cup brown sugar (or white sugar)
  • 1 egg, room temperature
  • 1 teaspoon pure vanilla extract

• • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt (omit if using salted butter)

Optional Add-ins:

• ½ cup (87g) chocolate chips, toffee bits, pecans, walnuts, or raisins

Directions:

1. 1. Preheat the oven: Heat oven to 350°F (176.7°C). Crumple a piece of parchment paper into a ball, smooth it out, and use it to line a 9×5 inch (23×13 cm) or 4×8 inch (20×10 cm) loaf pan. Alternatively, spray the loaf pan with oil or line with aluminum foil.
   2. Prepare the banana mixture (Bowl #1): In a small bowl, mix together the mashed bananas, yogurt, and baking soda with a fork or spoon. Set aside.

1. 1. Prepare the dry ingredients (Bowl #2): In a medium bowl, stir together the flour, baking powder, and salt (if using). Set aside.
   2. Cream butter and sugar (Bowl #3): In a large bowl, use a spoon or whisk to combine the softened butter and brown sugar until well mixed. Add the egg and vanilla, whisking until the mixture is smooth and creamy. Stir in the banana-yogurt mixture and mix until well combined.
   3. Combine the mixtures: Gradually add the flour mixture to the wet ingredients in three parts, gently mixing between each addition. Be careful not to overmix the batter; mix just until the flour is incorporated. The batter will be thick. Stir in any optional add-ins, like chocolate chips or nuts, at this stage.

1. Bake: Spoon the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If using a smaller loaf pan, baking may take slightly longer. Start checking the bread after 50-55 minutes, and if the center is still wet, continue baking for an additional 3-5 minutes and test again.
2. Cool and serve: Once baked, remove the loaf pan from the oven and let the bread cool for 10 minutes in the pan. Lift the banana bread out of the pan using the parchment paper and transfer it to a cooling rack to cool further. Slice and enjoy warm!

Serving Suggestions:

• • Serve warm with a spread of butter for breakfast.

• • Pair with a cup of tea or coffee for a quick snack.
  • Add a drizzle of honey or maple syrup for extra sweetness.
  • Serve alongside fresh fruit or yogurt for a light dessert.

• Toast slices for a delicious variation with a crunchy exterior.

Cooking Tips:

• • Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be.
  • Don’t overmix the batter: Overmixing can result in a denser texture. Mix just until the ingredients are combined.

• • Room temperature ingredients: Ensure your egg is at room temperature for a smoother batter. If in a hurry, run the egg under warm water for a minute.
  • Add-ins: Customize the banana bread by adding chocolate chips, nuts, or dried fruit for extra texture and flavor.
  • Test for doneness: Use a toothpick to check if the bread is done. It should come out clean or with just a few moist crumbs, not wet batter.

Nutritional Benefits:

• • Bananas are rich in potassium and fiber, promoting heart health and digestion.
  • Yogurt or sour cream adds protein and calcium, making the bread more nutritious and moist.
  • Eggs provide essential protein and vitamins like B12 and D.

• Brown sugar adds a richer flavor than white sugar, while providing a slightly lower glycemic index.
• Optional nuts or chocolate chips can add healthy fats and antioxidants.

Dietary Information:

• • Vegetarian: This recipe is suitable for vegetarians.

• Gluten-free option: Substitute all-purpose flour with gluten-free flour.
• Dairy-free option: Use plant-based yogurt and butter to make it dairy-free.
• Nut-free: Omit nuts to make this recipe nut-free.

These cheesy garlic breadsticks are so easy to make and they taste SO GOOD! They take less than 20 minutes from start to finish and go really well with your favorite soups and salads. You can even serve them on their own with a little bowl of marinara sauce.

Ingredients:

• 1 (10 ounce) can prepared pizza crust
• 1 tablespoon butter, melted
• 1 cloves garlic, finely minced
• 1/2 cup mozzarella cheese, grated
• 1 tablespoon parmesan cheese
• 1 tablespoon dried basil
• salt & pepper to taste

How To Make Homemade Cheesy Garlic Breadsticks Recipe:

1. Preheat oven to 425.
   Mix butter and garlic in a small bowl and set aside.
   Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.
2. Sprinkle cheeses and spices evenly over the dough.
   Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.
3. Bake for 10-12 minutes or until light golden brown.
   Recut along each strip and remove from cooking sheet.
   Serve sticks warm with marinara sauce.