Raspberry Cream Danish

 

Puff pastry makes fast and delicious desserts that looks like you spent hours on it.  Raspberries are a delicious fruit and are featured in the cream cheese filling.

This recipe comes from the Mr. Food website . . . one of my favorites!

Source: https://www.mrfood.com/Pastry/Raspberry-Cream-Danish

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup confectioners' sugar plus extra for sprinkling
• 1 teaspoon vanilla extract
• 1 (17.3-ounce) package frozen puff pastry, thawed
• 18 fresh raspberries

Instructions

1. Preheat oven to 400 degrees F. In a medium bowl with an electric mixer, beat cream cheese, 1/2 cup confectioners' sugar, and the vanilla until smooth; set aside.
2. Unfold puff pastry on flat surface and cut into 9 equal squares. Fold one corner of pastry to opposite corner, then turn pastry so it looks like a triangle.
3. Leaving a 1/4-inch border around triangle, cut slits from bottom to 1/4-inch from top of pastry, making sure slits do not touch. Unfold the triangle and turn so point is facing up. Take the top flap and fold it toward the 2 cuts near bottom. Take bottom flap and fold it towards top edge.
4. Place a tablespoon of cream cheese mixture in center, then place a raspberry on top. Repeat with remaining pastry, and place on baking sheet.
5. Bake 18 to 22 minutes, or until golden brown. Let cool slightly, then sprinkle with confectioners' sugar.

Notes

Feel free to use any other of your favorite fruits, like blueberries or strawberries.

Holiday Cabbage Casserole

 

In an effort to maintain a healthy food lifestyle, I've recently searched for recipes that utilize vegetables and adapt them toward healthier meals.  This recipe caught my attention since I have been meaning to start using cabbage in my meals.

This recipe comes from the Mr. Food website, which is one of my favorites.

Imgredients

• 1/2 stick butter
• 1 cup chopped onion
• 2 (10.5 ounce) cans of cream of mushroom soup
• 1 1/2 cup shredded cheddar cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small head cabbage, cored and cut into 2- inch pieces
• 1/2 cup French fried onions

Instructions

1. Preheat oven to 375 degrees F. 
2. In a medium skillet, melt butter over medium heat. Saute onions for 5 to 7 minutes or until soft. 
3. In a large bowl, combine soups, sauteed onions, 3/4 cup cheese, salt, and pepper; mix well. Add cabbage and mix until thoroughly combined. 
4. Place cabbage mixture into a 9- x 13-inch baking dish. Cover with foil and bake 40 minutes. Uncover foil, sprinkle top with the remaining 3/4 cup cheese, and the fried onions. Bake an additional 10 minutes or until golden and heated through. 

Smothered Pork Chops in Slow Cooker

 

These pork chops look delicious . . . bring on the mashed potatoes!

Check out Kitchen Sanctuary for more awesome recipes.

The link is on the video.

9 Chicken Casseroles

Many of these recipes are chicken-a-la-kingish and since that is one of my favorite meals, I can't wait to try some of these recipes.

If you like these recipes, consider subscribing to Jennifer's You Tube Channel, Cook Clean Repeat . . . you will love it.  It is one of my favorites and I highly recommend it!

13 Ways to Use Crescent Roll Dough (Chicken Dumplings, Donuts & More) |

 

Nicole has several videos on YouTube about using Crescent Roll Dough and Pizza Dough that are fast and easy, but more importantly, they look delicious.  I plan on trying them soon since it looks like it will be easy to adapt to cooking for one person.

I have subscribed to her YouTube Channel and love most of those recipes.  Subscribe here.

https://www.allrecipes.com

Farmhouse Chicken Cornbread Casserole

 

By: Blair Lonergan from The Seasoned Mom

Watch How to Make It

Click here for this delicious recipe featuring chicken and cornbread from The Seasoned Mom.

Olive Garden Chicken Alfredo Spaghetti Pie-Copycat Recipe

 

I love Olive Garden but never had this dish.  

For sure I will be trying this recipe.

Love the blog Clarks Condensed which covers so much more than recipes.  Check it out!

Click here for the source recipe page.

Source: https://www.clarkscondensed.com/copycat-olive-garden-spaghetti-pie-chicken-alfredo/

Ingredients

• 1 package (16 ounces) of spaghetti noodles
• 1/2 cup cooked pancetta
• 1-2 cups of homemade alfredo (see comments for Alfredo recipe suggestions)
• 2 cups Italian cheese shredded cheese blend
• 1/2 cup grated parmesan cheese
• 1 refrigerated pie crust (or homemade if you really want)
• 1 to 1 1/2 lb chicken breast, sliced
• Olive oil
• Salt
• Pepper
• Garlic Powder
• Italian Seasoning

Instructions

1. Preheat oven to 350 degrees.
2. Bring a pot of water to a boil and put noodles in. Cook until al dente.
3. While cooking, put a pastry pie shell into a deep dish pie pan.
4. Drain the excess water from the pasta and then add in 1 1/2 cups shredded Italian cheese and parmesan cheese. Stir quickly so the cheese doesn't get gloppy.
5. Pour the pasta evenly into the pie shell. Top with remaining 1/2 cup Italian cheese.
6. Bake for about 25 minutes, or until cheese on top is bubbling and brown.
7. While baking, grill chicken on stove top in a small amount of cooking oil. Toss chicken before cooking in pepper, salt, garlic powder, onion powder, and Italian seasoning.
8. Make the alfredo sauce as well.
9. When pasta comes out of oven, top with chicken and alfredo sauce. Reserve extra alfredo sauce for people to add.

Notes

We love this alfredo sauce:

https://www.clarkscondensed.com/food/skinny-alfredo-sauce/

But here is the official Olive Garden alfredo sauce recipe from their website:

https://www.olivegarden.com/recipe/alfredo-sauce/man-imp-reci-prd-69

Red Beans and Rice

 

Anything beans and rice is ok with me!

I'm not sure about the tomatoes, but I will trust Lana and at least try it.

Check out her blog . . . click here

Ingredients

• ▢1 tablespoon olive oil
• ▢1 onion (1 medium or 1/2 a large)
• ▢3 cloves garlic
• ▢1 green bell pepper (1 medium or 1/2 a large)
• ▢3 ribs celery
• ▢1 ½ teaspoons fresh thyme leaves (or 3/4 teaspoon dried)
• ▢2 tablespoons fresh parsley chopped
• ▢32 ounces canned light red kidney beans drained (2 cans)
• ▢29 ounces canned diced tomatoes in juice (2 cans)
• ▢14 ounces turkey kielbasa sliced
• ▢1 bay leaf
• ▢2 cups water
• ▢1 cup rice
• ▢salt and pepper to taste
• ▢Tabasco optional, to finish
• 
  

Instructions

• In a large, deep skillet, heat the olive oil over medium high heat.
• Add the chopped veggies and saute until soft, about 5-7 minutes.
• Add the thyme, parsley, salt and pepper to taste.
• Add the beans, tomatoes with their juice, kielbasa, and bay leaf.
• Taste for seasoning and adjust if needed.
• Reduce the heat to low, cover and let it simmer while you prepare the rice.
• 
  

For the rice:

• Bring the water to a boil, add salt (about 1/2 tsp) and rice.
• Stir well, reduce heat to low and cover.
• Cook approximately 20-22 minutes until all water is absorbed.
• Remove the pan from heat and fluff the rice with a fork.
• 
  

To serve:

• Spoon 1/2 to 1 cup rice into each individual bowl.
• Spoon the red bean mixture over the rice.
• Add a few splashes of Tabasco if desired.

Skinny Rotisserie Chicken and Grits Casserole

 

I have never put cream cheese in grits, but it sounds like a good idea to try.  

I'm not convinced about bbq sauce for a garnish!

Source: https://www.theseasonedmom.com/skinny-rotisserie-chicken-grits-casserole/

Ingredients

• 2 cups 1% low-fat milk
• ¾ cup fat-free reduced-sodium chicken broth
• 1 cup uncooked quick-cooking grits
• ¼ teaspoon salt
• ½ cup 2 ounces finely-grated Cheddar cheese
• 2 tablespoons butter 
• 3 ounces 1/3-less-fat cream cheese
• 2 large egg whites
• 1 ½ cups about 9 ounces diced rotisserie chicken
• ¼ cup barbecue sauce
• Sliced green onions for garnish

Instructions

Preheat oven to 375 degrees F. Spray an 11-inch by 7-inch baking dish with cooking spray and set aside.

Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk.

Cook for 5 minutes, or until thick, stirring constantly. Remove from heat. Stir in Cheddar, butter, and cream cheese until smooth.

• 
  

Stir in egg whites and chicken.

Spoon mixture into prepared baking dish.

Bake at 375 degrees for 25 minutes, or until set.

Just before serving, drizzle with barbecue sauce and garnish with green onions.

Homemade Cracker Barrel Chicken and Dumplings

 

The perfect comfort food that comes from Cracker Barrel Restaurant, one of my favorites.  I've had this dish many times at the restaurant.  It will be awesome to make it myself.

Click here for the source recipe page with more photos and complete description from the website All Free Copycat Recipes.

Ingredients

• For the Chicken Stock:
• 1 chicken, whole or cut up
• 3 carrots, peeled and cut in half
• 4 stalks of celery, cut in half
• 1 onion, peeled and cut in half
• 1 teaspoon dried thyme
• 2 teaspoons dried sage
• Salt and pepper to taste
•  
• For the Dumplings:
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons crisco
• 3/4 cup milk
•  
• 2 carrots, chopped (optional)
• 2 stalks of celery, chopped (optional)
• 1 small onion
• 2 teaspoon dried sage

       Salt and pepper to taste

To Make the Chicken Stock:

Place all ingredients for the chicken stock in a large stock pot. Fill with water until all the ingredients are covered.

Bring the ingredients to a light simmer and let simmer over low heat for about 2 hours. Then remove the pieces of chicken and set aside. 

Strain the rest of the stock, discarding all the vegetables.

After the chicken cools, cut it into pieces or shred it, depending on how you like your chicken and dumplings.

To Make the Dumplings:

Mix together all of the dumpling ingredients in a mixing bowl until they come together and form a ball. 

Add more flour if dough is too sticky and more milk if dough is too dry.

Place the ball of dough on a floured surface. 

Knead a few times until smooth. 

Roll out the dough with a rolling pin until it is about 1/8 inch thick.

Cut the rolled out dough into slices, then smaller bite-sized pieces. These will be your dumplings.

To Assemble:

Heat the remaining ingredients in a large pot with 6 cups of the strained stock. 

Add the reserved chicken. 

Add more water if the ingredients are not covered. Bring to a boil.Put the heat on low and add the cut-up dumplings.

Simmer on low for 30 minutes or until dumplings are cooked through and the broth has thickened.

If the broth is not thick enough, create a slurry by mixing together 1 teaspoon of flour and a 1/4 cup water in a small bowl. Then whisk into the broth and let simmer an additional 5 minutes.