Pesto Tortellini Salad

recipe by cookedbyJulie.com shared by Julia

1 pound cooked tortellini (fresh or frozen)

1 cup pesto

1 cup grape tomatoes halved and seasoned with salt and pepper

1 cup fresh mozzarella balls

Instructions:

1. Bring a large pot of water to boil and season with a generous amount of kosher salt

2. cook the tortellini pasta for 2 minutes, drain and rinse with cold water.

3. Slice the tomatoes in half and season with salt

4. add all of the ingredients to a large bowl and mix until well combined. Check for seasoning and enjoy.

prep time: 5 min

cook time: 2 min

Total time: 7 min

Servings: 6

leftovers can be stored in the refrigerator for 2-3 days if it's tightly wrapped

Salsa and Cream Cheese

 cream cheese

salsa

pour your favorite salsa over softened cream cheese and enjoy with chips or crackers

chocolate covered caramel apple bites

our best bites recipe

1. apples
2. caramel
3. chocolate chips (any kind), melted
4. medium-length wooden skewers

Instructions

1. Skewer apples and dip in caramel. Place in fridge until caramel is firm and then slice and core apples. Skewer each slice and dip in melted chocolate. Place on a silicone mat or parchment and leave to set up. Sprinkle with sea salt, sprinkles, toffee, candies, etc. as desired.

Notes To make chocolate easier to dip, feel free to add 1/2 teaspoon vegetable oil per 1 cup of chips

Slow Cooker Cheesy Chicken and Rice

http://www.sixsistersstuff.com/2015/12/slow-cooker-cheesy-chicken-and-rice.html#comments

Slow Cooker Cheesy Chicken and Rice

Recipe type: Main Dish

Prep time:  10 mins

Cook time:  6 hours

Total time:  6 hours 10 mins

Serves: 4-5 servings

With a handful of ingredients, you have a delicious all-in-one meal that your family will love!

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 onion, diced
• 1 green bell pepper, diced
• 1 (10.5 oz) can cream of chicken soup
• 1 (8 oz) box Zatarain's Yellow Rice Mix (or your favorite yellow rice)
• 1 cup cheddar cheese, shredded
• 1 (15 oz) can whole kernel corn, drained

Instructions

1. Spray slow cooker with non-stick cooking spray. Place chicken in the bottom, then top with diced onion and green pepper. Spoon soup on top of vegetables and place lid on top of slow cooker.
2. Cook on low for 5-6 hours or on high for 3-4 hours.
3. While chicken is cooking, prepare rice as directed on package.
4. When chicken is finished cooking, remove chicken from slow cooker and shred using two forks. Return shredded to chicken to slow cooker, then add in cooked rice, cheese, and corn. Mix all together and serve.

Easy Slow Cooker Mac & Cheese

• 
• Easy Slow Cooker Mac & Cheese Recipe photo by Taste of Home
• 2 cups uncooked elbow macaroni
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1 cup 2% milk
• 1/2 cup sour cream
• 1/4 cup butter, cubed
• 1/2 teaspoon onion powder
• 1/4 teaspoon white pepper
• 1/8 teaspoon salt
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup (4 ounces) shredded fontina cheese
• 1 cup (4 ounces) shredded provolone cheese

Directions

1. Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted.
2. Drain macaroni; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through. Yield: 8 servings.

Grandmom's best easy bake cheesecake

1 ready crust graham cracker pie crust
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
Dash of salt
2 eggs
1 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

In medium bowl, beat cream cheese until light and fluffy. Gradually blend in sugar, lemon juice, vanilla, and salt. Add eggs one at a time, beating well after each addition. Place crust on baking sheet and pour in filling. Bake on baking sheet in preheated 325 degree oven for 25-30 minutes or until knife inserted one inch from edge comes out clean.To prepare topping combine remaining ingredients. Spread over top of cheesecake. Bake 10 minutes longer. Cool on wire rack. Chill at least 3 hours

Blueberry Sauce

2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your 

ISYBEL "Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well."

Allrecipes.com

Five minute ice cream

2/3 cup whipping cream

1/2 cup sugar

10 ounces frozen strawberries

Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

candy corn cookies

I can't use her recipe without permission, and I'm too lazy for that.  So instead, here is the link to the Pinterest page. candy corn cookie

Crash potatoes

Recipe

Crash Hot Potatoes

Prep Time:

 30 Minutes

 

Cook Time:

 25 Minutes

 

Difficulty:

 Easy

 

Servings:

 6

Print Recipe

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
•  Kosher Salt To Taste
•  Black Pepper To Taste
•  Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

applesauce sandwiches

applesauce
8 slices of bread
softened butter
cinnamon/sugar

spread the applesauce on four slices of bread; top with remaining bread. Lightly butter the outsides of sandwiches. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Combine sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately. Yield: 4 servings.

Read more: applesauce sandwiches from Taste of Home

Simple Chili Bean Dip

photo and recipe from Love Grows Wild

8 ounces cream cheese, softened

15 ounce can Hormel chili

2 cups shredded cheddar cheese

Instructions:

1. evenly spread the softened cream cheese into the bottom of an ungreased glass pie pan or other round baking dish. Spread chili over the cream cheese. Top with shredded cheddar cheese.
2. Microwave on high for 4 minutes. Check the dip to see if cheese is melted and microwave 1-2 minutes more until cheese is completely melted. Serve with tortilla chips.

Oreo truffles

1 package Oreo cookies

8 ounces of cream cheese at room temperature

melted chocolate

crush Oreos an mix with the cream cheese until completely combined.  Chill for one hour.  roll into small balls and dip in chocolate.  Enjoy!   

Sweetened Ricotta with Berries

Ricotta:
8 cups milk (any kind)
1 cup heavy whipping cream
1/2 cup lemon juice

Dessert:
1 cup fresh black berries
1 cup fresh raspberries
1 teaspoon sugar
3 tablespoons honey
1/8 teaspoon salt
1/4 cup heavy whipping cream

Directions:

1. In a Dutch oven, heat milk and cream to 180° over low heat, stirring constantly. Stir in lemon juice. Remove from the heat and let stand for 15 minutes (milk and whey will separate).
2. Line a large strainer with four layers of cheesecloth and place over a large bowl. Pour milk mixture into prepared strainer; strain for 1 hour or until most of the liquid is strained. Discard liquid. Wrap ricotta with edges of cheesecloth. Refrigerate for at least 1 hour. Squeeze out any liquid; remove cheesecloth and discard liquid from bowl.
3. In a small bowl, combine berries and sugar; set aside. Place ricotta in a food processor. Add honey and salt; cover and process until blended. While processing, gradually add cream in a steady stream; process until creamy. Serve with berries.

Yield: 7 servings.

Onion Dip

2 cups diced sweet onion
2 cups mayonnaise
2 cups grated Parmesan cheese

mix all ingredients together and bake at 350° for 45 minutes or until edges are golden.  Serve with corn chips or hot, buttery crackers.

Chili Tots

Chili Tots Recipe photo by Taste of Home

1 pound ground beef
2 cans (15 ounces each) chili
8 ounces tomato sauce
2-1/4 ounces sliced ripe olives, drained
4 ounces chopped green chilies
8 ounces shredded cheddar cheese
32 ounces frozen Tater Tots

Directions

1. In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and green chilies. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with Tater Tots. Cover and freeze one casserole for up to 3 months.
2. Cover and bake the remaining casserole at 350° for 35-40 minutes or until heated through.
3. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until heated through. Yield: 2 casseroles (6 servings each).

Fried Rice

Ingredients
1/3 cup vegetable oil
1/3 pound ham, diced, or about 2 cups cooked, cubed or shredded meat
1 onion, diced
Salt and pepper
1 Tablespoon of minced garlic
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice 

Directions
Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant. Add the garlic and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.
Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.

Taco-Filled Pasta Shells

Makes 12 servings

Taste of Home recipe

2 pounds ground beef
2 envelopes taco seasoning
1-1/2 cups water
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted

ADDITIONAL INGREDIENTS (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions, chopped

In a Dutch oven, cook beef over medium heat until no longer pink; drain.Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Sprinkle with cheeses and chips; proceed as directed. Yield: 2 casseroles (6 servings each).

Chicken Tamale Casserole

 
Cooking Spray
2 1/4 Cup – Pre-shredded 4 Cheese Mexican Blend Cheese, Divided
1/3 Cup - Milk
1 - Large Egg
1 Teaspoon - Ground Cumin
1 (14.75 Ounce) Can - Cream Style Corn
1 (8.5 Ounce) Box - Corn Muffin Mix (I Used Jiffy)
1 (4 Ounce) Can - Chopped Green Chiles
1 (10 Ounce ) Can - Red Enchilada Sauce-I Used Mild
2 -3 Cups - Shredded, Cooked Chicken
1/4 Cup - Green Onions, Thinly Sliced
Instructions:
Preheat oven to 400°.  Spray a 13 x 9 inch baking dish with nonstick cooking spray.
Combine 1/4 cup cheese and next 6 ingredients (through chilies) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.
Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 2 cups cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top casserole with green onions and cut into serving pieces;
read more:  http://www.gonnawantseconds.com/2013/02/chicken-tamale-casserole/

Zucchini Pizza Bites

 

Skinnytaste.com
Ingredients:

• 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagonal)
• olive oil spray
• salt and pepper
• 2 tbsp quick marinara sauce
• 1/4 cup shredded part skim mozzarella

Directions:

Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill the zucchini for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

Servings: 1 • Serving Size: 4 pieces • Calories: 124.8 • Fat: 5.7 g • Protein: 8.2 g • Carb: 10.4 g • Fiber: 3.0 g