Egg Bacon Baguette Breakfast Recipe

  • 1 slice slab bacon (2 oz; 55g)
  • 1/4 French baguette
  • 2 eggs
  • Salt and pepper
  • Olive oil for cooking

  1. First, cut the baguette. And make a hole but don’t remove all the white bread inside. Just like this. And set aside.
  2. Add the olive oil in the frying pan and heat the oil over medium heat. Meanwhile cut the bacon. I am using slab bacon today. Then cook until brown and crisp. Now transfer to a kitchen towel lined plate to drain the excess fat.
  3. Now wipe out the bacon fat on the pan and lightly spray oil. Reduce the heat to medium-low and place the baguette on the pan.
  4. Crack an egg in a cup and slowly pour it into the hole. If you press the baguette firmly with fingers, the egg white will not get leaked out on the bottom of the bread. Season with salt and pepper and cover the pan. And cook for 2 minutes. And flip it over. Then cook another 1 minute or until the egg is cooked to your liking.
  5. Repeat the process. This recipe is for 2 egg baguettes.
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Puff Pastry Spinach Cups

  • 1 Storebought Puff Pastry
  • 250 g Frozen Spinach
  • 1 tbsp. Sour Cream
  • 3 tbsp. Cream Cheese
  • 3 garlic cloves
  • 1 Cup Cheese, grated
  • salt and Black Pepper to taste
  • 2 tbsp. oil

  1. First chop the garlic. Heat a non-stick skillet to medium low heat, sprinkle with some cooking oil. Add garlic and cook for few seconds, then add spinach and cook until all water vapourised. You can also add a little bit of grated fresh ginger, it will give an amazing aroma to the spinach. Leave cooked spinach on the side to cool down.
  2. Combine cooled spinach with sourcream, cream cheese and grated cheese, add some salt and black pepper to taste.
  3. Divide puff pastry into 8 pieces.Press each of the dough pieces into a muffin tin.Using a spoon, fill each cup with the spinach mixture.
  4. Heat the oven to 200°C, and bake the cups for about 20 minutes, until golden brown.
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Reese’s Peanut Butter Cup Cookies

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped
  1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
  3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
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Caramel Commotion Bars

Layer 1:
  • 2 cups chocolate chips
  • 1/2 cup butter
  • 1 (14-oz) can Eagle Brand Sweetened Condensed Milk
  • 1 teaspoon vanilla
  • 2 cups flour
Layer 2:
  • 1/4 cup butter
  • 1 cup sugar
  • 1/4 cup heavy cream
  • 1 1/2 cups marshmallow cream
  • 1/4 cup peanut butter
  • 1 1/2 cups salted peanuts, finely chopped
Layer 3:
  • 1 (14-oz) package caramels, unwrapped
  • 1/4 cup heavy cream
  • Layer 4:
  • 1 cup chocolate chips
  • 1/4 cup butterscotch chips
  • 3/4 cup peanut butter

  1. Melt chocolate chips and 1/2 cup butter or low heat, stirring until smooth. Remove from heat, and stir in condensed milk and vanilla. Stir in flour. Spread into a 9x13 pan that has been sprayed with cooking spray. Bake for 12 to 15 minutes in a preheated 350 degree oven until set. Let cool.
  2. Melt 1/4 cup butter over medium-high heat. Stir in sugar and 1/4 cup cream. Boil for 5 minutes. Remove from heat and stir in marshmallow cream, 1/4 cup peanut butter, and peanuts. Spread over baked layer and let cool until set.
  3. Cook caramel and 1/4 cup cream until melted. Spread over marshmallow layer. Cool until set.
  4. Melt chocolate chips, butterscotch chips, and 3/4 cup peanut butter in a small saucepan over low heat. Spread over caramel layer. Chill for 30 minutes or until set. Cut in small squares.
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Broccoli Shells n’ Cheese Recipe

  • 8 oz. pasta
  • 1 lg. crown broccoli
  • ½ med onion
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 2.5 cups milk
  • 8 oz. (2 cups) sharp cheddar, shredded
  • ¼ cup grated parmesan
  • 1 tsp hot sauce (optional)
  • to taste salt and pepper

  1. Get a large pot of salted water on to boil. Rinse the broccoli well and cut it into small florets.
  2. The pasta and broccoli will be cooked in the same pot to save on dishes and time. When the water comes to a full boil, add the pasta. Set a timer for 8 minutes then add the broccoli. Cook the pasta and broccoli for two minutes more and then pour everything into a colander to drain. Set them aside until ready to add to the cheese sauce.
  3. While the pasta and broccoli are doing their thing, you can begin the cheese sauce. Finely dice the onion and cook with butter over medium heat until softened (about 2-3 minutes).
  4. Add the flour to the butter and onion. The flour and butter will form a paste like mixture (roux). Using a whisk, stir and cook the roux for 1-2 minutes more taking care not to let it scorch. This slightly cooks the flour preventing the cheese sauce from having an overly flour or paste like flavor.
  5. Add the milk and whisk well to dissolve all of the flour clumps. Add freshly cracked black pepper at this point. Bring the mixture up to a simmer (you may need to raise the heat just slightly). When the sauce reaches a simmer, it will begin to thicken. When it is thick enough to coat the back of a spoon, it’s time to add the cheese.
  6. Turn the burner off and whisk in the shredded cheese (and parmesan if using) until it is fully melted in. Give the cheese sauce a taste and add salt, pepper and hot sauce to taste.
  7. Once you have the cheese sauce seasoned to your liking, stir in the cooked and drained pasta and broccoli.

Easy Bisquick Blueberry Cobbler

  • 3 cups of blueberries
  • 6 tablespoons of butter or butter substitute
  • 1¼ cups of original Bisquick
  • ⅔ cup milk
  • ½ cup sugar
  1. Preheat the oven to 350 degrees.
  2. Measure out 6 tbs of butter and put in a microwave-safe bowl. Melt it until its really melty. Pour it in the pan.
  3. Mix together the Bisquick, sugar, and milk.
  4. Pour the mix you just mixed over the melted butter and mix.
  5. Sprinkle the blueberries evenly over the mix in the pan
  6. Bake in the oven for 42-47 minutes, or until the crust is golden brown.
  7. Enjoy!

Peaches and Cream Crumble Bars

  • 2 sticks Unsalted Butter, Cut Into Small Chunks
  • ¼ cups Brown Sugar
  • ½ teaspoons Kosher Salt
  • 2 cups Flour
  • 1 Tablespoon Butter
  • ½ cups Peach Jam
  • 3 Large Peaches, Pitted And Thinly Sliced
  • 12 ounces, weight Cream Cheese, Softened
  • ¼ cups Sour Cream
  • ½ cups Sugar
  • 1 Tablespoon Flour
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 1 cup Flour
  • ¼ cups Sugar
  • ¼ cups Brown Sugar
  • ½ teaspoons Ginger
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Salt
  • 1 stick Unsalted Butter, melted
  1. For the shortbread crust: Preheat the oven to 350 F. Line a 13 x 9 inch baking dish with foil, then grease the foil on all sides. Set the dish aside. In the bowl of an electric mixer, beat the butter until it begins to soften, about 30 seconds. Add sugar and salt and beat on low speed until just combined. Add the flour and beat on low speed until incorporated then increase to high speed and beat until a cohesive dough is formed. Using your fingers, press the dough into the baking dish and bake for 20 minutes or until puffy and golden brown. When it’s done remove it from the oven and start the next step.
  2. For the filling: Brush shortbread crust with 1 tablespoon of melted butter. Spread peach jam evenly over the crust, then layer with sliced peaches. To make the cream layer, put the cream cheese and sour cream in a bowl and beat on high speed until smooth. Add sugar and 1 tablespoon flour and beat another 30 seconds. Add eggs and vanilla and beat until smooth and thoroughly combined. Pour cheesecake mixture over peach slices. Set aside.
  3. For the topping: In a small bowl, combine flour, sugars, ginger, cinnamon, and salt. Pour melted butter over all of it and use your fingers to mix everything together until coarse crumbles form. Sprinkle over the top of the cheesecake layer. Bake again at 350 F for 30 minutes or until crumbles are golden brown and center is set.

Recipe and Photo credit:Tastykitchen/ CC BY-NC-ND

For instructions please visit:Tastykitchen


Harlem Oriental Poppy

The Pink Pagoda

Gladiolia 'Zizanie'

Purple and White Fuchsia


Hillcrest Regal dahlia collarette

Winter Scenes

Lake Abraham in Winter, Canada

Winter sunrise..

Sunset over snowy fields

Snow Sunset, Liguria, Italy



Mozzarella-Pesto Stuffed Chicken Breasts

  • 1 cup firmly packed fresh basil leaves
  • 2 tablespoons pine nuts
  • 1 clove garlic
  • 1/4 cup olive or vegetable oil
  • 1/3 cup grated Parmesan cheese
  • Chicken
  • 4 boneless skinless chicken breasts
  • 1 cup Homemade Pesto or purchased basil pesto
  • 4 slices (1/2 inch thick) mozzarella cheese
  • 1 cup Progresso® plain bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Toothpicks

  1. If using Homemade Pesto, place basil and pine nuts in food processor. Cover; process a few times with on-and-off pulses. Add garlic; pulse a few times. Slowly add oil in stream while processor is running, stopping to scrape down sides of processor with rubber spatula. Add Parmesan cheese; pulse until blended.
  2. 2Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  3. 3To butterfly each chicken breast, start at long side and cut in half horizontally, cutting almost but not completely through. Open chicken and flatten to resemble butterfly shape.
  4. 4Spread 1/4 cup Homemade Pesto onto each chicken breast; top each with 1 slice mozzarella cheese. Wrap chicken around cheese; secure with toothpicks.
  5. 5In large bowl, mix bread crumbs, salt and pepper. Coat chicken with bread crumbs; place in baking dish.
  6. 6Bake 30 to 40 minutes or until chicken is no longer pink in center. Cut into slices to serve.
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Ferrero Rocher Brownie Bites with Caramel-Cream Cheese Icing

  • 1 (18.5 oz. box) brownie mix (plus necessary eggs, oil & water per package instructions - or your favorite homemade recipe)
  • 24 Ferrero Rocher candies (or Rolo candies)
  • 4 tablespoons butter, softened
  • 4 oz. cream cheese, softened
  • 2-3 tablespoons caramel "sauce"
  • 1 cup confectioners sugar

  1. Pre-heat oven to 325F.
  2. Prepare brownies according to package directions. Grease a mini-muffin tin with cooking spray and fill each cup approximately 3/4 full with batter. Bake for 12-15 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a candy into the center of each brownie bite. (The top of the candy will protrude a bit from the's'll cover it with icing.) Cool for a couple of minutes in the tin then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.
  3. To make the frosting, use the paddle attachment on a stand mixer and beat the butter and cream cheese together until smooth. Add the caramel sauce* and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving.
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Cucumber and Avocado Salad Recipe with Lime, Mint, and Feta


  • 2 cups chopped cucumbers (3-4 medium cucumbers or 2 larger cucumbers)
  • salt, for drawing water out of cucumber
  • 1-2 ripe avocados, peeled and chopped into 1/2 inch pieces
  • 1-2 tsp. fresh lime juice (to toss with avocado)
  • 1/2 cup finely chopped fresh mint (measure after chopping)
  • 1/2 cup crumbled feta (more or less to taste)
  • Dressing Ingredients:
  • 2 T extra-virgin olive oil
  • 1 T fresh lime juice

  1. Peel cucumbers, and scrape out seeds if they are large. Cut cucumber into 1/2 inch pieces and put in colander. Sprinkle with generous amount of salt and let sit for 30 minutes. After 30 minutes, use paper towels to blot the cucumbers to remove the water and salt.
  2. While cucumber is draining, peel avocado and chop into 1/2 inch pieces. (Here's a good post about how to peel an avocado.) Put avocado into large salad bowl and toss with the 1 or 2 tsp. lime juice. Wash mint and chop with chef's knife or mini-processor. Whisk together olive oil and lime juice to make dressing and measure 1/2 cup crumbled feta.
  3. Add drained cucumbers, mint, and dressing to avocado and combine. Then gently stir the crumbled feta into salad ingredients. Serve immediately.
  4. This might possibly stay good in the fridge for a day, but I didn't keep mine around long enough to find out.
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  • 1 lb. cooked chicken
  • 1 lb. smoked sausage
  • 4 cloves garlic
  • 12 oz. seasoning mix
  • (onion, bell pepper, celery)
  • 2 cups long grain rice
  • ½ to 1 tsp cayenne pepper
  • 2 Tbsp tomato paste
  • 3.5 cups water
  • 1 can (15 oz) diced tomatoes
  • 2 whole bay leaves
  • ½ tsp dried thyme
  • ½ bunch parsley
  • to taste salt and pepper

  1. Slice the sausage and cook in a large pot over medium heat until thoroughly cooked (about 5 minutes). Don’t worry if the drippings begin to stick and coat the bottom of the pan, it will be deglazed later. Remove the cooked meat (leaving the fat/drippings in the pan) and set it aside for later.
  2. Add the chopped onion, bell pepper, celery and garlic to the pot with the meat drippings and cook until soft (about 3-5 minutes). The moisture from the vegetables should loosen anything stuck to the bottom of the pan from the meat (all of that flavorful good stuff).
  3. Once the vegetables have softened, add the dry rice, cayenne pepper and tomato paste. Stir it all together and cook for approximately 1 minute more. This will allow the tomato paste to caramelize and the rice to toast just slightly.
  4. Add 3.5 cups of water, diced tomatoes, bay leaves, thyme, fresh cracked pepper (about 20 cranks) and salt (about ½ tsp). Stir it together, then add the meat back into the pot. Bring it up to a simmer, add a lid and reduce the heat to low. Allow the pot to simmer on low until all of the moisture has been absorbed by the rice (about 30 minutes). Stir in the chopped parsley and serve.
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The Prahran Hotel, Melbourne, Australia

London City Hall

Tree Restaurant, Auckland, New Zealand

The AquaDom in Berlin, Germany

National Museum of the American Indian, Washington

Arganzuela Footbridge

Chicken Marsala

  • 1¼ lb. chicken cutlets, pounded until ¼" thick (about 8)
  • Kosher salt and freshly ground black pepper, to taste
  • ⅓ cup plus 1 tbsp. flour
  • 5 tbsp. olive oil
  • 5 tbsp. unsalted butter
  • 8 oz. white button mushrooms
  • 2 tbsp. minced shallots
  • 1 clove garlic, minced
  • ⅓ cup dry Marsala wine
  • ⅓ cup chicken stock
  • 1 tbsp. finely chopped parsley, for garnish (optional)

  1. Season chicken with salt and pepper and dredge in ⅓ cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12" skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
  2. Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like.
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Almond Joy Cheesecake

  • 1½ c. Chocolate graham crackers
  • 4 T. brown sugar
  • ½ c. shredded coconut
  • 5 T. butter, melted
  • 3 8 oz. packages cream cheese, softened
  • 1 c. powdered sugar
  • 1 tsp. vanilla extract
  • 2 tsp. coconut extract
  • 1 T. cornstarch
  • dash salt
  • 7 oz. sweetened condensed milk
  • 3 eggs, beaten
  • ½ c. shredded coconut
  • Hot fudge sauce
  • freshly whipped cream

  1. Line the bottom of a 9 inch spring form pan with parchment paper. I cut mine to make it fit perfectly. Line the edges with parchment paper too, if desired. Wrap the outside of the spring form pan with aluminum foil.
  2. In a food processor, process graham crackers until they are fine crumbs. Add brown sugar and coconut. Process until combined and coconut is fine. With processor running slowly drizzle melted butter in. Bake at 350 degrees for 10 minutes. Set aside while you make the filling.
  3. Meanwhile, add cream cheese, powdered sugar, cornstarch, salt, and coconut and vanilla extract. Beat only until combined.
  4. Gradually add sweetened condensed milk, while still mixing.
  5. Beat eggs in a measuring cup. Gradually add while still mixing.
  6. Pulse additional coconut in a food processor or blender until fine. Add to cream cheese mixture and stir to combine.
  7. Pour cream cheese mixture into crust. Spread to edges.
  8. Set spring form pan inside a larger pan. My roasting pan worked perfectly. Add boiling water to the roasting pan until it is about ¼ way up the spring form pan. I like to add the water after the cheesecake is already in the oven.
  9. Bake at 325 degrees for about 55-60 minutes, it will be a little jiggly. Open oven door and let cool in the oven for about an hour. Then let sit on the counter top for a few hours. Then refrigerate for several hours before serving.
  10. Serve with plenty of hot fudge sauce and freshly whipped cream!
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Homemade Thin Mints

  • 1 cup (8 oz, or 2 sticks) unsalted butter, at room temperature
  • 1 cup unsweetened cocoa powder
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • ¾ teaspoon salt
  • 1 ½ cups all purpose flour
  • For the coating:
  • 16 ounces semi-sweet baking chocolate
  • 1 ½ teaspoon peppermint extract or oil

  1. Preheat oven to 350 degrees.
  2. Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
  3. Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
  4. Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter
  5. Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit.
  6. Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.
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Breakfast Sandwiches

  • English Muffins
  • Large eggs
  • Cheese
  • Butter, or olive oil

  1. Stick these in a 350 degree oven for about 10-15 minutes. Sometimes for sandwiches like this, I like my eggs runny, but since I was freezing them and everything, I thought it’s probably a better idea to make sure they are cooked through.
  2. After about 10-15 minutes, you’ll have these perfectly cooked, perfectly shaped eggs.
  3. I also decided to toast up all my English muffins. Given that I was making a bunch, I just sliced all of my muffins in half and laid them all out on a baking sheet.After about 10 minutes in the oventhey’ll be toasty and ready to go.
  4. Take half of a muffin, add some cheese, add an egg, and apply the top half of the muffin.If you’re so inclined, add a tiny smear of butter onto the top half of the muffin, just for some added flavor. You could also hit the sandwich with some pepper if you wanted or even some hot sauce!
  5. If you wanted to eat these right away, just stick them back in the oven for 5 or 10 minutes until they are warmed through and the cheese is melted and delicious.
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Flowers and Gardens

White Butterfly On Pink Gerbera Daisies 

Peach Gladiolus


The romantic garden 

The Japanese Tea Garden, in Golden Gate Park

Romantic garden hammock

Amazing World

Reflections of Mt. Rainier in Washington

Floating Lantern Festival Thailand

Edinburgh, Scotland


Bora Bora Tahiti

Galle Beach , Sri Lanka

Stuffed Pizza Rolls

  • Pizza Dough
  • Marinara/pizza sauce
  • 2T grated Parmesan cheese
  • 1 T olive oil or melted butter
  • 1+ T dried Jonny's Garlic Spread
  • mozzerella cheese, diced or grated
  • Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.
  • Pizza Dough
  • 1 cup hot water
  • 1 Tbsp sugar
  • 1 Teas salt
  • 1 Tbsp shortening
  • 1 Tbsp yeast
  • 3-4 cups flour

  1. Preheat oven to 400 degrees.
  2. Unroll your pizza dough onto a lightly floured surface.Use a pizza cutter to slice the dough into 18-20 squares
  3. Place cheese and desired toppings on each square
  4. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan
  5. Brush the tops of the dough balls with olive oil or melted butterand then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.
  6. Cook them in the oven for about 15-20 minutes or until golden brown on top.
  7. Serve warm with warmed marinara sauce on the side for dipping.

Pizza Dough Instructions
Starting with 1 1/2 cups of flour, Mix all ingredients until well blended and sticky.. 2.Slowly add flour until dough forms a ball and pulls away from the side of the mixer.
Let rise for a few minutes.
continue with instructions for pizza rolls

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Easy Slow Cooker Taco Pasta

  • Taco Pasta
  • 1 lb lean (at least 80%) ground beef
  • 1 cup Progresso® beef-flavored broth (from 32-oz carton)
  • 1 cup water
  • 1 package (1 oz) taco seasoning mix
  • 1 can (14.5 oz) organic diced tomatoes, undrained
  • 1/4 cup finely chopped white onion
  • 1 garlic clove, finely chopped
  • 1 package (8 oz) chile and roasted garlic Mexican cooking sauce
  • 4 oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces
  • 3 cups cooked medium pasta shells
  • 2 cups shredded Cheddar cheese (8 oz)

  1. In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  2. In 5- to 6-quart slow cooker, place cooked beef and remaining Taco Pasta ingredients except pasta shells and Cheddar cheese; stir until well combined.
  3. Cover; cook on Low heat setting 4 to 5 hours.
  4. About 15 minutes before serving, cook and drain pasta as directed on package. Uncover slow cooker; stir in pasta and shredded Cheddar cheese until well combined.
  5. Cook uncovered on High heat setting 10 to 15 minutes longer or until cheese is melted.
  6. Serve topped with sour cream, salsa and/or shredded cheese.
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Creamy Homemade Mac ‘N Cheese

  • 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
  • 4 tablespoons (1/2 stuck) butter, cut into pieces
  • 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 1 (10 3/4-ounce) can condensed Cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper


Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

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Honeycomb Bread

  • 2 1/2 cups flour
  • 2 tsp yeast
  • 1 tsp baking powder
  • 3 Tbsp milk powder
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/4 cup oil
  • 1 egg + 1/2 tsp vanilla
  • 1 cup warm water
  • Cream cheese
  • 5 tsp honey

  1. Add all dry ingredients together,Mix them well by mixer or by your hand.
  2. Add an oil and mix well,Add the warm water and mix well for 5 min
  3. Put the dough in floury bowl
  4. Cover the bowl by a plastic foil
  5. Put the bowl in a warm place
  6. Cut each cheese square to 4 pieces
  7. After the dough double in size
  8. Divid the dough to small circular pieces and put a square cheese on each circle
  9. Close each circle to become a small ball
  10. Put the balls in a pan,Put the balls next to each other without a space,Cover the balls by a plastic paper
  11. Let the balls comes double in size without any space
  12. Brush the balls with a Scrambled Eggs
  13. Put the pan in a medium heat oven
  14. Pour the honey on it immediately after take it out of the oven
  15. Serve beehive warm
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Chicken Pot Pie Cupcakes


  • 1 chicken breast, poached and diced
  • 1 (14.5 oz) can cream of chicken soup
  • 1 cup frozen mixed veggies
  • 1 cup shredded cheddar cheese
  • 1 Tbs Herbs De Provence
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 2 (10 oz) cans Pillsbury biscuits

  1. Preheat your oven to 400.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
  3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
  4. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
  5. Let rest for about 3 minutes and dig in!
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Fried Pickles

  • Dill Pickle Chips
  • 3/4 to 1 cup of beer
  • 2 eggs
  • 1 -2 cups of flour
  • Cholesterol free oil

  1. Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees.
  2. Strain pickles in a small colander.
  3. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dip pickles one at a time using tongs into the batter and then place in the heated oil.
  4. Fry pickles for about 2 minutes flipping the pickle after about 1 minute.
  5. Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing.
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