5-Ingredient Chicken Pot Pie Soup with Herb Crackers

5-Ingredient Chicken Pot Pie Soup with Herb Crackers

5-Ingredient Chicken Pot Pie Soup with Herb Crackers

Ingredients

  • 3/4 teaspoon Italian seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box
  • 1 tablespoon butter, melted
  • 2 cans (18.5 oz each) Progresso™ Rich & Hearty chicken pot pie style soup

Instructions

  • Heat oven to 450°F. In small bowl, mix 1/4 teaspoon of the Italian seasoning and the Parmesan cheese until well blended. Set aside.
  • Unroll pie crust on large ungreased cookie sheet; brush with butter. Sprinkle evenly with herb mixture. With pizza cutter or knife, cut pie crust into 3/4×4-inch strips. Bake 6 to 8 minutes or until golden brown.
  • Meanwhile, in 3-quart saucepan, mix soup and remaining 1/2 teaspoon Italian seasoning. Cook over medium heat 6 to 8 minutes, stirring occasionally, until thoroughly heated. Serve with herb crackers.

Pepperoni Pizza Pasta

Pepperoni Pizza Pasta

Pepperoni Pizza Pasta

Ingredients
  • Pepperoni Pizza Pasta
  • 1 cup sausage, browned and drained (I used Jimmy Dean Fully Cooked Turkey Sausage Crumbles)
  • ½ cup pepperoni slices
  • 1 (14.5 oz) can Basil, Garlic, and Oregano diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 2 cups penne pasta
  • 2 cups water
  • ½ cup shredded Mozzarella or Italian-blend cheese
  • extra pepperoni for topping
Instructions
  • Add sausage, pepperoni, diced tomatoes, tomato sauce, pasta and water to a large, 12-inch skillet. Stir to combine.
  • Bring to a boil, then cover and reduce heat to medium to medium-low, and simmer for 15 minutes until the liquid is mostly absorbed.
  • Top evenly with cheese and extra pepperoni slices. Broil until the cheese is browned and bubbly, about 3 minutes.

Strawberry Poppyseed Cake

Strawberry Poppyseed Cake

Strawberry Poppyseed Cake

Ingredients

  • 1 box white cake mix
  • 2 tablespoons poppy seeds
  • 8 ounces cream cheese, softened
  • 8 ounces cool whip topping
  • 2 cups powdered sugar
  • 1 box strawberry danish dessert (found near the jello and pudding items)
  • 1¾ cups cold water
  • 2 pounds strawberries, hulled and sliced

Instructions

  • Follow instructions on the cake mix box to prepare the cake in a 9×13 inch pan. Discard ½ cup of the prepared batter (you could use this to make 3-4 small cupcakes) and stir poppy seeds into the remaining batter. Bake according to box directions (take it out a few minutes early because there is slightly less batter). Allow cake to cool.
  • Whisk together cold water and strawberry danish mix. In a medium sauce pan bring mixture to a boil. Boil, whisking constantly, for one minute. Remove from heat and stir strawberries into the mixture. Allow to cool.
  • While danish mixture and cake are cooling, prepare the whipped cream layer. In a larger bowl mix cream cheese, whipped topping, and powdered sugar together until smooth and fluffy.
  • Spread whipped topping over cake. Spread strawberry mixture over whipped cream layer. Chill at least 1-2 hours before serving.

Southwestern Chicken Pizza Rolls

Southwestern Chicken Pizza Rolls

Southwestern Chicken Pizza Rolls

Ingredients
  • 2 cups (3/4 lb) cooked, shredded chicken
  • 1 envelope (3 tablespoons) taco seasoning
  • 1 tablespoon olive oil
  • 1 cup diced onion (about ½ an onion)
  • ½ cup diced red bell pepper (about 1 bell pepper)
  • 1 cup corn (fresh or frozen)
  • 2-3 cloves garlic, minced
  • 1 can (13.8 oz) refrigerated classic pizza crust
  • ½ cup black beans, drained and rinsed
  • 1 (10 ounce) cans Ro-Tel Diced Tomatoes and Green Chiles, drained
  • ½ cup shredded cheddar cheese
  • ⅓ cup thinly sliced green onions
Instructions
  • Preheat to 425 degrees F. Generously coat a 9×13-inch baking dish with nonstick cooking spray.
  • Season chicken with ½ packet (1.5 tablespoons) taco seasoning. Add olive oil to a large skillet over high heat. When the oil is very hot, add the onion, bell pepper, corn, and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly charred. Turn heat to low, add garlic and stir to combine until fragrant, about 30 seconds. Remove from heat.
  • Roll out pizza dough to approximately a 12×15-inch rectangle. Top with chicken, veggies, beans, diced tomatoes, cheese, and green onions. Press down to flatten. Roll the dough up very tightly, pulling the dough towards you as you roll. Cut into twelve 1-inch rolls and place into prepared pan.
  • Bake at 425 degrees F for 15-20 minutes until dough is golden around the edges.

 

Creamy Lemon Chicken Piccatta

Creamy Lemon Chicken Piccatta

Creamy Lemon Chicken Piccatta

INGREDIENTS

4 whole Boneless, Skinless Chicken Breasts
salt and pepper to taste
¼ cup all purpose flour
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 cup chicken broth
2 whole Lemons
¾ Cup Heavy Cream
¼ cup capers
Chopped parsley, for garnish
1 pound Angel Hair Pasta

See full instructions : www.therecipecritic.com

Brownie Double Mint Ice Cream Sandwiches

Brownie Double Mint Ice Cream Sandwiches

Brownie Double Mint Ice Cream Sandwiches

Ingredients:

  • 1 stick unsalted butter, melted, plus more for pan
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon fine salt
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder
  • 10 ounce package Andes Creme De Menthe baking chips
  • 2 pints mint chocolate ice cream, softened

See full instructions on: lovegrowswild.com

The Best Peppermint Chocolate Cake

The Best Peppermint Chocolate Cake

The Best Peppermint Chocolate Cake

Ingredients:

Cake
1 large egg
1 cup granulated sugar
6 ounces sour cream (lite sour cream or Greek yogurt may be substituted)
1/4 cup canola or vegetable oil
1/2 teaspoon peppermint extract
1/2 cup brewed coffee, any temperature other than piping hot
1/2 cup unsweetened natural cocoa powder
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt, optional

Chocolate Ganache
9 ounces semi-sweet chocolate chips (about 1 1/2 cups)
3/4 cup heavy cream or half-and-half
15 Andes Peppermint Crunch mini bars, diced small for sprinkling (about 1 cup; or use Andes Peppermint Crunch Baking Chips or similar diced mint candies)

See full instructions : www.averiecooks.com

CHERRY VANILLA CUPCAKES

CHERRY VANILLA CUPCAKES

CHERRY VANILLA CUPCAKES

INGREDIENTS

CUPCAKE INGREDIENTS:

1/2 cup (1 stick) butter
4 egg whites
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup buttermilk
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 tsp. vanilla
1/2 teaspoon almond extract
maraschino cherries with stems (optional garnish)
FROSTING INGREDIENTS:

1 cup (2 sticks) butter, softened
4 cups powdered sugar
3 tablespoons maraschino cherry juice or milk
1/2 teaspoon almond extract

See full instructions : www.gimmesomeoven.com

Toasted Tortellini with Pesto Cheese Fondue

Toasted Tortellini with Pesto Cheese Fondue

Toasted Tortellini with Pesto Cheese Fondue

Ingredients:
For the Tortellini:
  • 1 lb tortellini (any kind is fine), cooked according to package instructions
  • 1 cup milk
  • 3 eggs
  • 2 cups panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup pine nuts
  • ¼ cup fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Olive oil cooking spray
For the Pesto Fondue:
  • 1 pound part-skim mozzarella cheese, shredded (don’t use the fresh stuff– bagged is better here)
  • 6 ounces Provolone cheese, shredded
  • 6 ounces Fontina cheese, shredded
  • 3 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 cups white wine (I prefer Pinot Grigio, but any dry white will do)
  • ½ cup basil pesto

See full instructions on: hostthetoast.com