BAKED BUTTER GARLIC SHRIMP

Quick and simple way to bake flavorful shrimp with no fuss. Garlic and butter Shrimp. Toss with Pasta or use butter sauce as a dip for crusty bread. Yum!

BAKED BUTTER GARLIC SHRIMP

Ingredients :

• 1 lb raw shrimp, peeled and cleaned
• 5 tbsp softened butter
• 3-4 large cloves garlic, crushed
• salt and fresh ground pepper
• fresh or dried parsley for garnish
• Lemon wedges, for serving, if desired

Instructions :

1. Preheat oven to 425 degrees
2. Smear butter evenly over the bottom of the baking dish
3. Sprinkle the crushed garlic over the butter
4. Add the shrimp, trying not to overlap if possible
5. Sprinkle everything with salt and pepper
6. Bake for 7 minutes and then stir/turn the shrimp and bake for 7-10 more minutes, or until shrimp is done.
7. Garnish with parsley, if desired, and squeeze a lemon wedge over it, if desired.
8. Serve as a side with steak, or toss the cooked shrimp and butter sauce with pasta. If you do this, cook the pasta while the shrimp is cooking for a quick meal.

Full Recipes Source : reallifedinner.com

BAKED PARMESAN SHRIMP

Bring the iconic taste of Olive Garden's baked parmesan shrimp to the comfort of your own home with this spot-on copycat recipe.

BAKED PARMESAN SHRIMP

INGREDIENTS :

• 1/4 cup unsalted butter melted
• 1 tbsp parsley fresh and chopped (or 1/2 tbsp dried)
• 1/2 lb shrimp peeled, devined, tail off
• 1 lb penne
• 2 cup heavy whipping cream
• 1 cup parmesan cheese plus more for topping
• 1 pinch salt to taste
• 1 pinch black pepper to taste
• 2 tbsp breadcrumbs
• 4 cherry tomatoes cut in fourths and seedy pulp disgarded

INSTRUCTIONS :

1. Preheat oven to 450 F.
2. While oven preheats, prepare pasta to package instructions, reducing cook time by 1 minute. Drain pasta, cover, and set aside.
3. Pour melted butter in the bottom of a deep 8x8 baking dish. Add raw shrimp and parsley, then toss to coat. Shrimp should line the bottom of the dish in an even layer.
4. Cook shrimp in the oven for 15 minutes.
5. While shrimp cooks, pour heavy whipping cream into a medium saucepan. Over medium heat, bring cream to a boil. Cook cream for 5 minutes, whisking constantly to avoid boiling over. After 5 minutes, add parmesan cheese and salt + pepper to taste. Bring mixture to boil again, continuing to whisk, and cook for another 30 seconds. Remove from heat.
6. Add cooked pasta to cream sauce and then toss to coat. If shrimp is still cooking, cover and set aside pasta until shrimp is done.
7. Once shrimp is done: Reduce oven temp to 350 F (Tip: prop oven door open for a few minutes to help it cool faster). Temporarily transfer shrimp and butter sauce to a small bowl. Pour pasta into the deep 8x8 baking dish, then add the buttery shrimp back in on top of the pasta. Finish off by sprinkling chopped cherry tomatoes, 1-2 tablespoons of parmesan cheese, and breadcrumbs on top.
8. Bake pasta for 10-12 minutes or until cheese looks slightly melted and tomatoes are tender. 
9. Let parmesan baked shrimp cool for 5 minutes before serving.

Full Recipes Source : homemadehooplah.com

Grasshopper Poke Cake

Mint and chocolate are the perfect duo.

Grasshopper Poke Cake

INGREDIENTS :

FOR THE CAKE

• Cooking spray, for pan
• Cocoa powder, for dusting pan
• 1 box Devil's food cake mix, plus ingredients called for on box
• 1 jar hot fudge, warmed (reserve 2 tbsp. for drizzling)
• 1 c. chopped Andes mints

FOR THE FROSTING

• 1 c. (2 sticks) butter, softened
• 2 1/2 c. powdered sugar
• 1 tbsp. whole milk
• 1 tsp. peppermint extract
• 1 tsp. pure vanilla extract
• 5 drops green food coloring

DIRECTIONS :

1. Preheat oven to 350º, grease a 9"-x-13” pan with cooking spray and dust it with cocoa powder. Prepare cake batter according to package directions, then pour into prepared pan and bake according to package directions, 23 to 25 minutes.
2. Poke holes all over the cake with the bottom of a wooden spoon and drizzle with all but 2 tablespoons hot fudge.
3. Make frosting: In a large bowl using a hand mixer, beat butter until smooth. Add powdered sugar, milk, and peppermint and vanilla extracts and beat until combined. Add food coloring until you reach your desired color.
4. Spread frosting on the cake and top with Andes mints. Drizzle with reserved hot fudge.

Full Recipes Source : www.delish.com

CRANBERRY ORANGE CAKE WITH WHITE CHOCOLATE FROSTING

This Cranberry Orange Cake is made of 4 fluffy orange cake layers, a homemade cranberry filling, and a super creamy white chocolate frosting.

CRANBERRY ORANGE CAKE WITH WHITE CHOCOLATE FROSTING

Ingredients :

cranberry filling

• 5 cups cranberries, fresh or thawed (628g)
• 1/4 cup water (60ml)
• 1/4 cup freshly squeezed orange juice (60ml)
• 2 tbsp cornstarch (16g)
• 3/4 cup granulated white sugar (150g)
• 1/2 tsp cinnamon

orange cake

• 3 cups all-purpose flour (360g)
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup butter (113g)
• 1/2 cup vegetable oil (120ml)
• 1+1/2 cups granulated white sugar (300g)
• 3 large eggs
• 2 vanilla beans* (or 2 tsp pure vanilla extract)
• 1 tbsp orange zest
• 1 cup milk (240ml)
• 1/2 cup freshly squeezed orange juice (120ml)

white chocolate frosting

• 1 cup butter, room temperature (226g)
• 2 cups powdered sugar (240g)
• 1 cup white chocolate, melted and cooled (170g - 6oz)
• 1-2 tbsp orange juice (15ml-30ml)
• pinch of salt (if needed)

Instructions :

1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
2. Make the cranberry filling: Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for about 3-5 minutes until the cranberries get soft. Stir constantly. Blend cranberries with an immersion blender or mash with a potato masher to your preference (if you don't like the skin of the cranberries in the filling then the blender is the better choice). Cook another 5-6 minutes or until the filling has thickened and reduced by about 1/3. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
3. Make the orange cake: In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until fully incorporated. Add vanilla* and orange zest and stir to combine. Alternately add dry ingredients, milk, dry ingredients, orange juice, and end with dry ingredients. Stir just until combined. If you don’t want to have a cranberry filling but cranberries in the cake, then fold in 1+1/2 cups cranberries (fresh or thawed) tossed in 1 tbsp flour, at this point. Divide batter into the two prepared baking pans equally. Bake for 28-32 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
4. Make the white chocolate frosting: Beat butter on medium-high speed until soft and creamy, about 1-2 minutes. Add powdered sugar and beat on medium-low speed until fully combined and smooth. Add chocolate and mix on medium speed until combined and creamy. Stir in 1-2 tbsp of orange juice depending on the consistency of the buttercream. It should be smooth and creamy. Add salt to your taste.
5. Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the buttercream over the cake. The buttercream should be higher around the edges that it holds the cranberry filling inside the cake (watch the video for better understanding). Layer with 1/3 of the cranberry filling (where the buttercream is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 3 days.

Full Recipes Source : www.alsothecrumbsplease.com

Crispy Cheese Baked Broccoli

Serve this ultra crispy broccoli recipe as a healthy side dish or even appetizer with a little ranch dip. Either way, kids and adults both love it!

Crispy Cheese Baked Broccoli

Ingredients :

• 2 large heads of broccoli (chopped into bite size pieces)
• 1 cup Italian bread crumbs
• 1 cup grated sharp cheddar cheese
• 1/4 cup fresh grated parmesan cheese (refrigerated)
• 3 eggs
• 1 tbsp milk
• 1 tsp garlic powder

Instructions :

1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
2. In a medium size bowl, whisk the eggs and milk together.
3. In a separate bowl, mix the Italian bread crumbs, cheddar cheese, parmesan cheese and garlic powder together.
4. Dip each piece of broccoli in the egg mixture until well coated, and then dip them in the cheese and bread crumb mixture until completely covered. In order to get good coverage, I sprinkle them well and then really push the broccoli into the bread crumbs to get them to stick.
5. Place the coated broccoli florets on your lined baking sheet, and bake for 18-25 minutes. It takes about 20 minutes in my oven, so just keep an eye on them! The baking time will partly depend on the size of your broccoli pieces. 
6. Enjoy immediately. They are delicious alone, but we like to dip them in ranch dressing. 

Full Recipes Source : www.instrupix.com

Whipped Shortbread Cookies

Whipped shortbread cookies are light as air with a delicious buttery flavor. They melt in your mouth because they’re so soft, and only require a few simple ingredients. Learn all the tricks for making this classic holiday cookie recipe. 

Whipped Shortbread Cookies

Ingredients :

• 1 cup unsalted butter
• 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• sprinkles

Instructions :

1. Preheat the oven to 300F degrees and line cookie sheets with parchment paper or baking mats. 
2. In a large bowl beat the butter and powdered sugar until very fluffy and aerated (at least 5 minutes.
3. Mix in the flour, cornstarch, salt and vanilla extract. 
4. Dust your hands with cornstarch, then form the dough into balls about 2 teaspoons to 1 tablespoon in size.
5. Place on the lined cookie sheets and press down the top of each cookie with the tines of a fork dipped in cornstarch (this prevents sticking). Add a few sprinkles to the top of each cookie.
6. Bake for 14-16 minutes, or until the tops look set. 

Full Recipes Source : www.justsotasty.com

How to make Mini Cheesecakes

Learn how to make Mini Cheesecakes with lots of step-by-step photos, detailed instructions, and a video. Only 10 minutes of hands-on preparation time and 8 ingredients required.

How to make Mini Cheesecakes

Ingredients :

Crust

• 2/3 cups graham cracker crumbs (80g)
• 1/4 cup butter, melted (56g)
• 1 tbsp granulated white sugar (12g)

Filling

• 12 oz cream cheese, room temperature (339g)
• 3/8 cup granulated white sugar (75g)
• 1 tbsp all-purpose flour (7g)
• 1 large egg
• 1 vanilla bean* (or 1 tsp vanilla extract)
• 1/4 cup heavy cream (60ml)

Instructions :

1. Preheat oven to 350°F / 175°C. Line six 6oz sized ramekins with parchment paper or a muffin pan with 12 cupcake liners. Set aside.
2. Crust: In a large bowl stir together all ingredients until evenly moist. Transfer crust to the prepared ramekins or muffin liners and press crumbs with the back of a flat-bottomed shot glass or the back of a spoon into the bottom and a bit up the sides. Prebake crust in both cases (ramekins or muffin liners) for 5 minutes.
3. Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until creamy about 1-2 minutes. Add sugar and flour and mix until combined and no lumps remain. Stir in egg and vanilla until combined. Scrape down the bowl and add heavy cream. Mix until smooth and combined. Don't overmix at any step. Spoon filling evenly into the prebaked crust.
4. Bake ramekin-sized mini cheesecakes for 20-23 minutes. Bake mini cheesecake cupcakes for 13-15 minutes. The edges should be set and the center slightly jiggly. The centers firm up while cooling. 
5. Let cool to room temperature, then chill for 2 hours in the fridge. They will stay fresh in an airtight container at room temperature up to 3 days.

Full Recipes Source : www.alsothecrumbsplease.com

BREAKFAST ENCHILADA BAKE

Hello friends! This is a sponsored post in partnership with McCormick. Today we are teaming up to bring you this recipe for a super hearty, ultimate Breakfast Enchilada Bake that can be served any time of the day.

BREAKFAST ENCHILADA BAKE

INGREDIENTS :

FILLING

• 8 tortillas
• 12 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1 cup shredded cheese
• 1/2 pound sausage, browned and crumbled (optional)

CHEESE SAUCE

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 1/2 cup salsa verde
• 1/2 teaspoon McCormick Garlic Powder
• 1/4 teaspoon McCormick Chipotle Chilli Powder
• 1/4 teaspoon McCormick Ground Cumin
• 1/2 cup cheddar cheese, shredded

TOPPINGS

• 1 cup cheddar cheese, shredded
• 5 strips bacon, cooked and crumbled
• 1/2 cup diced avocado
• 3 stalks green onion, sliced thinly
• 1/2 cup grape tomatoes, halved

INSTRUCTIONS :

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk eggs with milk. Add salt. Pour the beaten eggs into a greased saucepan and cook on medium heat, stirring occasionally until they are scrambled, but still fairly moist. Set aside.
3. If you want to add sausage to the filling, brown it over medium high heat in a separate pan as you are scrambling the eggs and then remove it from the heat and set aside.
4. In the meantime, whisk the butter and flour together over medium high heat in a medium sized pan to make the cheese sauce. After whisking the butter and flour into a paste, continue to cook for one to two minutes whisking constantly. Gradually whisk in the milk and bring to a gentle boil, stirring occasionally. When the sauce has thickened slightly, add the salsa verde, spices, and cheese. Stir together until smooth. Remove from heat and set aside.
5. When the eggs, sausage and cheese sauce are ready, lay out the tortillas on your work surface, and divide the eggs, sausage and 1 cup shredded cheese evenly between the eight tortillas. Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 by 13 inch baking dish. Roll the tortillas up and place them seam side down in the baking dish.
6. Pour the remaining cheese sauce over the top of the tortillas, and then sprinkle with cheese. Bake for 20-25 minutes. The edges of the tortillas will be golden brown and the cheese will be bubbly.
7. Remove the pan from the oven, and add toppings as desired.

Full Recipes Source : lovelylittlekitchen.com

FRENCH ONION ZOODLE BAKE

French Onion Zoodle Bake has all the flavors of the classic French soup, but with a healthy, hearty twist!

FRENCH ONION ZOODLE BAKE

INGREDIENTS:

• 2 1/2 cups zucchini noodles (or two medium sized zucchinis)
• 1 small yellow onion, sliced thinly
• 1 teaspoon granulated sugar
• 1 teaspoon fresh thyme, chopped (+ more for garnish)
• 2 tablespoons unsalted butter
• 1/4 cup beef broth
• 2 teaspoons Worcestershire sauce
• 1 cup fontina cheese, grated
• salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. In a skillet preheated to medium heat, melt butter. Place onion into skillet and cook for a few minutes. Add salt, pepper, sugar, Worcestershire sauce, and thyme. Stir and cook for another couple of minutes. Add beef broth and cook until onions are golden brown about 12 minutes. Make sure to stir occasionally to keep the onions from burning.
3. Next, spray an 5 X 8 baking dish with non-stick cooking spray. In a large bowl combine zucchini noodles and French onion mixture. Pour the French onion zoodle mixture into the dish and garnish top with Fontina cheese. Place in the oven and bake for about 20 to 25 minutes or until golden brown. Remove from oven and cool slighlty before serving. Garnish with fresh thyme if desired. Also, there is a probability that liquid from the zucchini will appear. If so, just drain it off carefully with a spoon before serving. Enjoy!

Full Recipes Source : www.climbinggriermountain.com

BAKED CHEDDAR RANCH POTATOES

With Thanksgiving just a couple of weeks away, I have started to plan out my menu. My mom is in charge of making the turkey so  I normally bring a couple of side dishes and a dessert or two. This year I wanted to break from tradition and make something that I know the whole family will love. Just this past week I decided I would be making Baked Cheddar Ranch Potatoes  Of course I had to “test” it out with the family before the big day, just to make sure it was something that was holiday worthy.

BAKED CHEDDAR RANCH POTATOES

INGREDIENTS :

• 3 lbs red Potatoes (Washed and Diced with the Peel on)
• 1 Cup Ranch (You can use more or less if you like)
• 1 1/2 Cups Cheddar Cheese
• 1/4 Cup Diced Bacon
• 1 tsp Seasoning Salt
• Salt & Pepper to Taste

DIRECTIONS :

1. First thing you need to do is wash your red potatoes very good. Make sure you scrub the skin so there is no dirt on them. Next dice the red potatoes into 1-1 1/2 inch pieces. Fill a large pot with water and 1 tsp salt. Add the Red Potatoes.
2. Let the potatoes come to a boil then cook at a low boil for 10 minutes or until the potatoes are soft enough to poke a fork through them. Drain the potatoes well.
3. Put the potatoes back into the pot and add 1 cup of ranch dressing, 1 cup of cheddar cheese, 1 tsp salt, 1 tsp pepper and 1 tsp seasoning salt. You can use any brand of ranch, but here is the ranch that I prefer and think tastes the best. Mix together well, but make sure not to stir hard or you’ll end up with mashed potatoes.
4. Place the mixed potatoes in greased casserole dish and top with the remainder cheddar cheese (1/2 cup) and 1/4 cup diced bacon. Place the cheddar ranch potatoes in a pre-heated oven at 350 degree for 8-10 minutes or until the cheese is completely melted.
5. I’m telling you, I may never go back to plain mashed potatoes again. These Baked Cheddar Ranch Potatoes are amazing and the best part is, they are so easy to make!

Full Recipes Source : momluck.com

Oven Baked Eggs-Hotel Eggs

Oven Baked Eggs Hotel Eggs turn out so light, fluffy and gorgeous they’re my go-to method whenever I have a crowd. Super easy to make, they’re far easier than standing at the stove and, frankly, turn out better. Every time.

Oven Baked Eggs-Hotel Eggs

ingredients :

• 12 eggs
• 2 tablespoons melted butter
• 1 1/4 cup milk, half and half, or a combination
• 1/2 teaspoon salt
• pepper to taste

instructions :

1. Preheat oven to 350 degrees.
2. Mix eggs, dairy, salt, and pepper in a bowl until blended. Heavy whisking will result in lighter, fluffier eggs, less whisking will produce a denser egg.
3. Add butter to a 13 x 9″ pan or equivalent size casserole, turning casserole to coat sides. Pour the eggs into the center and bake until the eggs begin to set, 8 to 12 minutes.
4. Leaving the pan in the oven, so as to retain as much heat as possible, pull out the rack just enough to reach the eggs with a spatula. Using a spatula, quickly but gently PUSH and PULL the eggs from the bottom and sides, forming large, soft curds. Push rack back and continue to cook.
5. Repeat the pulling and pushing a time or two more until eggs are thickened and no visible liquid remains. The eggs should appear very moist but will continue to cook from the heat of the pan. If you leave the pan in the oven until the eggs look “done,” they will be overcooked.
6. The process will take about 20 to 25 minutes.
7. Serve immediately.

Full Recipes Source : frugalhausfrau.com

BREAKFAST ENCHILADA BAKE

Hello friends! This is a sponsored post in partnership with McCormick. Today we are teaming up to bring you this recipe for a super hearty, ultimate Breakfast Enchilada Bake that can be served any time of the day.

BREAKFAST ENCHILADA BAKE

INGREDIENTS :

FILLING

• 8 tortillas
• 12 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1 cup shredded cheese
• 1/2 pound sausage, browned and crumbled (optional)

CHEESE SAUCE

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 1/2 cup salsa verde
• 1/2 teaspoon McCormick Garlic Powder
• 1/4 teaspoon McCormick Chipotle Chilli Powder
• 1/4 teaspoon McCormick Ground Cumin
• 1/2 cup cheddar cheese, shredded

TOPPINGS

• 1 cup cheddar cheese, shredded
• 5 strips bacon, cooked and crumbled
• 1/2 cup diced avocado
• 3 stalks green onion, sliced thinly
• 1/2 cup grape tomatoes, halved

INSTRUCTIONS :

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk eggs with milk. Add salt. Pour the beaten eggs into a greased saucepan and cook on medium heat, stirring occasionally until they are scrambled, but still fairly moist. Set aside.
3. If you want to add sausage to the filling, brown it over medium high heat in a separate pan as you are scrambling the eggs and then remove it from the heat and set aside.
4. In the meantime, whisk the butter and flour together over medium high heat in a medium sized pan to make the cheese sauce. After whisking the butter and flour into a paste, continue to cook for one to two minutes whisking constantly. Gradually whisk in the milk and bring to a gentle boil, stirring occasionally. When the sauce has thickened slightly, add the salsa verde, spices, and cheese. Stir together until smooth. Remove from heat and set aside.
5. When the eggs, sausage and cheese sauce are ready, lay out the tortillas on your work surface, and divide the eggs, sausage and 1 cup shredded cheese evenly between the eight tortillas. Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 by 13 inch baking dish. Roll the tortillas up and place them seam side down in the baking dish.
6. Pour the remaining cheese sauce over the top of the tortillas, and then sprinkle with cheese. Bake for 20-25 minutes. The edges of the tortillas will be golden brown and the cheese will be bubbly.
7. Remove the pan from the oven, and add toppings as desired.

Full Recipes Source : lovelylittlekitchen.com

BAKED CHEDDAR RANCH POTATOES

With Thanksgiving just a couple of weeks away, I have started to plan out my menu. My mom is in charge of making the turkey so  I normally bring a couple of side dishes and a dessert or two. This year I wanted to break from tradition and make something that I know the whole family will love. Just this past week I decided I would be making Baked Cheddar Ranch Potatoes  Of course I had to “test” it out with the family before the big day, just to make sure it was something that was holiday worthy.

BAKED CHEDDAR RANCH POTATOES

INGREDIENTS :

• 3 lbs red Potatoes (Washed and Diced with the Peel on)
• 1 Cup Ranch (You can use more or less if you like)
• 1 1/2 Cups Cheddar Cheese
• 1/4 Cup Diced Bacon
• 1 tsp Seasoning Salt
• Salt & Pepper to Taste

DIRECTIONS :

1. First thing you need to do is wash your red potatoes very good. Make sure you scrub the skin so there is no dirt on them. Next dice the red potatoes into 1-1 1/2 inch pieces. Fill a large pot with water and 1 tsp salt. Add the Red Potatoes.
2. Let the potatoes come to a boil then cook at a low boil for 10 minutes or until the potatoes are soft enough to poke a fork through them. Drain the potatoes well.
3. Put the potatoes back into the pot and add 1 cup of ranch dressing, 1 cup of cheddar cheese, 1 tsp salt, 1 tsp pepper and 1 tsp seasoning salt. You can use any brand of ranch, but here is the ranch that I prefer and think tastes the best. Mix together well, but make sure not to stir hard or you’ll end up with mashed potatoes.
4. Place the mixed potatoes in greased casserole dish and top with the remainder cheddar cheese (1/2 cup) and 1/4 cup diced bacon. Place the cheddar ranch potatoes in a pre-heated oven at 350 degree for 8-10 minutes or until the cheese is completely melted.
5. I’m telling you, I may never go back to plain mashed potatoes again. These Baked Cheddar Ranch Potatoes are amazing and the best part is, they are so easy to make!

Full Recipes Source : momluck.com

LOADED BAKED POTATO CASSEROLE

Loaded baked potato casserole is truly delicious comfort food. Made with real cheese, real potatoes and real bacon, it’s the ultimate family favorite side dish.

LOADED BAKED POTATO CASSEROLE

Ingredients :

• 4 lbs Red Potatoes, cut into quarters
• 1/4  cup Butter (Softened)
• 1/4  cup  Milk
• 1/2 cup Sour Cream
• 1 tsp Better Than Buillon Chicken Base
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Garlic Salt
• 1/2 tsp Garlic Powder
• 2 cups Cache Valley Creamery Cheddar Cheese, Freshly grated (Divided)
• 15 slices Bacon, cooked and crumbled (Divided)
• 3 Green Onions, chopped

Instructions :

1. Boil potatoes in a large pot of water for about 25 minutes or until tender. Drain well and return potatoes to the pot. Mash the potatoes with a potato masher.
2. Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
3. Add sour cream, butter, milk, salt, pepper, bouillon chicken base, garlic salt and garlic powder to the mashed potatoes. Mix well with a mixer or large spoon.
4. Stir in 1 cup of freshly grated Cheddar Cheese and 2/3 of the crumbled bacon.
5. Place the potato casserole mixture in an even layer in the prepared baking dish. Bake in oven for 25 minutes.
6. Remove from oven and evenly sprinkle the top of the casserole with a cup of grated Cheddar Cheese and the remaining crumbled bacon. Return casserole to oven and bake for 5 more minutes, until cheese is melted.
7. Remove the casserole from the oven. Scatter green onions on top of the casserole and serve.

Full Recipes Source : www.momalwaysfindsout.com

TWIX COOKIES

If your favorite candy bar is a Twix then you are going to love these shortbread TWIX Cookies! 

TWIX COOKIES

INGREDIENTS :

• 1½ cups softened butter
• 1 cup powdered sugar
• 3 cups flour
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 15 oz caramel **See notes
• 2 cups milk choc chips
• 2 tsp shortening

INSTRUCTIONS :

1. Preheat oven to 350 degrees
2. Cream butter and sugar together. Add your vanilla, flour and salt. Mix well.
3. On a lightly floured surface, roll dough out to ½ inch thick.
4. To cut cookies you can use a biscuit cutter or I just used a small glass that was 2 inches wide.
5. Place round cookies on a lightly greased cookie sheet.
6. Bake at 350 for 14-16 minutes.
7. Let cookies cool.
8. Melt caramel and spread the caramel over the cooled cookies.
9. Let caramel cool completely.
10. Add your shortening into the chocolate chips and melt in the microwave. Use a microwave safe bowl and watch so that the chocolate does not burn.
11. Spread melted chocolate over cooled caramel.
12. Let chocolate set before serving.
13. Do not put in the refrigerator as it will discolor the chocolate.

Full Recipes Source : www.thisgrandmaisfun.com

Peanut Butter Blossoms

A personal favorite of mine! Can't can go wrong with peanut butter and chocolate. It hardly feels like Christmas until I see a plate of these delicious cookies!

Peanut Butter Blossoms

Ingredients :

• 1 1/2 cups unbleached all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 5 tablespoons unsalted butter, room temperature
• 1/3 cup solid shortening, such as Crisco
• 1/2 cup peanut butter, like Jiff or Peter Pan
• 1 cup firmly packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1 large egg, room temperature
• 1 12-ounce package milk chocolate kisses, most unwrapped (SEE NOTES BELOW)
• 1/3 cup granulated sugar for rolling

Instructions :

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour salt and baking powder.
3. In large bowl mixing bowl combine the butter, shortening and peanut butter and beat until smooth. Pour in the brown sugar and mix until smooth.
4. Now add the egg and vanilla and blend until the yolk disappears. Gently add the flour mixture and blend on low until incorporated. Scrape down the sides of the bowl and blend another 30 seconds.
5. Shape dough into 1-inch balls; roll in granulated sugar and place on the prepared cookie sheet at least 1-inch apart.
6. Bake 9 to 12 minutes until light golden brown.
7. Remove from oven; immediately top each cookie with a milk chocolate candy kiss, pressing down firmly so the cookie lightly cracks around edge.
8. Allow the cookies to sit on the pan or parchment for 5 minutes then remove to a wire rack to cool completely.
9. Wait until the chocolate kisses have hardened before storing in an airtight container.

Full Recipes Source : www.savingdessert.com

Strawberry Oatmeal Bars

Strawberry oatmeal bars are a healthier fruit dessert made with fresh strawberries, whole grain butter crumb topping, and a lightly sweetened vanilla glaze. This healthier oatmeal bars recipe is a favorite, because these delicious treats are easy to make and just 100 calories each!

Strawberry Oatmeal Bars

Ingredients
FOR THE STRAWBERRY BARS:

•  1 cup old-fashioned rolled oats — gluten free if needed
•  3/4 cup white whole wheat flour — or substitute all-purpose flour or 1:1 baking flour to make gluten free
•  1/3 cup light brown sugar
•  1/4 teaspoon ground ginger
•  1/4 teaspoon kosher salt
•  6 tablespoons unsalted butter — melted (or substitute melted coconut oil to make vegan/dairy free)
•  2 cups small-diced strawberries — about 10 ounces, divided
•  1 teaspoon cornstarch
•  1 tablespoon  freshly squeezed lemon juice — from about 1/2 small lemon
•  1 tablespoon granulated sugar — divided

FOR THE VANILLA GLAZE (OPTIONAL BUT DELICIOUS, ESPECIALLY IF YOU PREFER A SWEETER BAR):

•  1/2 cup powdered sugar — sifted
•  1/2 teaspoon pure vanilla extract
•  1 tablespoon milk — any kind you like

Instructions

1. Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
5. While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

Full Recipes Source : www.wellplated.com

Baked French Toast Sticks

French Toast Sticks are easy to make, no-fork-required, perfectly dunk-able sticks of soft, buttery, perfectly cinnamony bliss! Breakfast just got a whole lot more exciting with this baked French toast recipe!

Baked French Toast Sticks

Ingredients :

• 2 Tbsp granulated sugar
• 1 tsp ground cinnamon
• 1 cup whole milk
• 4 large eggs
• 1 tsp vanilla extract
• 1 pinch salt
• 8 slices Texas toast bread
• 2 Tbsp butter , melted, plus more for serving if desired
• Maple syrup , for serving

Instructions :

1. Preheat oven to 350 degrees. Line an 18 by 13-inch baking sheet with parchment paper. In a small bowl whisk together sugar and cinnamon, set aside.
2. In a medium mixing bowl vigorously whisk together milk, eggs, vanilla and salt until very well blended. Cut each slice of bread into even three strips (you can layer a few slices to cut several at a time). Dip each portion (I usually dip 2 sticks at a time) into egg mixture then lift and let excess run off and transfer to prepared baking sheet (they will have to fit closely together but leave just a little space between them). Using a basting brush, brush tops of french toast sticks lightly with 1 Tbsp of the melted butter. Sprinkle tops evenly with half of the cinnamon sugar mixture. Bake in preheated oven for 13 minutes. Remove from oven, flip french toast sticks to opposite side and brush tops lightly with remaining 1 Tbsp melted butter and sprinkle evenly with remaining cinnamon sugar mixture. Return to oven and continue to bake until cooked through, about 13 - 18 minutes longer. Let cool for a few minutes. Brush lightly with a little more melted butter if desired and serve warm with maple syrup for dipping.

Full Recipes Source : www.cookingclassy.com