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INGREDIENTS :

3 c. shredded mozzarella, divided

1/2 c. freshly grated Parmesan, plus more for serving

3 cloves garlic, minced

1 1/2 c. marinara

1 tbsp. freshly chopped parsley, plus more for garnish

Pinch of crushed red pepper flakes

Kosher salt

Freshly ground black pepper

12 oz. fresh or frozen breaded chicken, cooked according to the package

4 bell peppers, halved and seeds removed 1/2 c.

PREPARATION:

1. Preheat oven to 350° F. Wash peppers then slice lengthwise in half through the middle and remove seeds. Place in a casserole dish with 1/4 cups water. Cover and microwave 7 to 10 minutes, or until peppers are soft. Check periodically for doneness.
2. In the meantime, brown the ground beef until cooked through. Add the taco seasoning and water and cook according to recipe or packet instructions. After the meat is cooked, mix in sour cream, salsa, and 1 cup of the cheddar cheese.
3. Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside dish and generously stuff with meat and cheese mixture. Top with remaining cheese. Bake 350 ° F for 20-30 minutes until peppers are heated through and cheese is melted. Serve with your favorite taco ingredients and a side of salsa.

Enjoy !

When it comes to dumplings, our general opinion is that you can’t go wrong. Carbs? Yes please. Carbs with a delicious treat tucked inside? Even better. These easy peach dumplings fall into the later category and we promise you’ll be hooked with the first bite!

INGREDIENTS

• 2 15 oz canned peaches, drained
• 2 8 ounce refrigerated crescent roll dough
• 1 cup (2 sticks) butter
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 3 teaspoons cinnamon
• 1 ½ cups cup sprite or citrus soda
• vanilla ice cream, for serving

PREPARATION

1. Preheat oven to 350 degrees F and thoroughly grease a 9×13 baking dish.
2. Open crescent dough and separate into triangles.
3. Place one or two peach slices (depending on size) at the wide end of the dough triangle. Sprinkle with a pinch of cinnamon and roll dough around peach.
4. Once dough is secure, move dumpling to the baking dish. Repeat with the rest of the dough.
5. Melt the two sticks of butter in a large bowl and combine with the white sugar, brown sugar, and the remaining cinnamon until smooth.
6. Using a large spoon, pour the butter mixture over the dumplings.
7. Pour the Sprite around the dough avoiding the tops for a crispy crust to the dumplings.
8. Bake for 30-35 minutes or until the dough is just browning on top.
9. Serve warm and top with vanilla ice cream.

Sometimes you get a craving to have fruit for dessert, but maybe it doesn’t feel fancy enough. This cheesecake fruit salad solves this problem without making too complicated of a dish. You see the thick, creamy “dressing” for the salad is so tasty, yet so easy to make that it takes hardly any time ay all. And since it has minimal added sugar it’s never too sweet, just like a good cheesecake.

Real cream cheese and lemon juice make this dessert taste like a no-bake cheesecake, but it takes even less effort to make (if you can believe it).

INGREDIENTS:

• 1 (8 oz) package cream cheese, room temperature
• 1 1/2 cups thawed frozen whipped topping, thawed
• 1/4 cup vanilla Greek or triple cream yogurt
• 1/4 cup powdered sugar, sifted
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 5 cups chopped ripe fruit (such as pineapple, strawberries, blueberries, melon, mango, and/or grapes)

How To Make Cheesecake Fruit Salad

1. Combine cream cheese, whipped topping, yogurt, powdered sugar, lemon juice, and vanilla extract in medium bowl using electric mixer. Blend until completely smooth.
2. In large bowl combine fruit. Pour cheesecake dressing over fruit and toss to combine. Serve immediately or place in refrigerator to chill until serving (up to 2 hours).

This easy Fireball Fudge Recipe is the perfect recipe to make for the holidays or anytime!  An easy fudge recipe made with condensed milk and a few other ingredients that is perfect for the cinnamon whiskey lover in your life!

Ingredients:

• 3 1/2 cups chocolate chips (I used milk chocolate chips)
• 1 cup sweetened condensed milk (or 8 fluid ounces) see note
• 1 teaspoon vanilla extract
• 1/4 cup Fireball Whiskey (or any cinnamon whiskey)

How To Make Fireball Fudge Recipe:

• Line an 8 by 8 inch baking dish with aluminum foil.
• In a large bowl melt the chocolate chips in the microwave according to package instructions.
• Stir in the sweetened condensed milk, the vanilla extract, and the whiskey.
• Pour the mixture into the baking dish. Cover with aluminum foil and let set completely (about four to eight hours). Refrigerate for 1 hour before slicing. This last step of refrigeration is optional, but makes the fudge slice nicely.
• Enjoy and store in an airtight container for two weeks.

Notes

Make sure you measure this out. A can from the grocery store is 14 oz and more than you need. Also make sure you are buying sweetened condensed milk and not evaporated milk as they are on the shelf next to each other and that is an easy mistake to make.

INGREDIENTS

½ cup butter, 1 stick
1 cup sugar
5 eggs
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
2 cups whole milk
12oz can evaporated milk
14oz can sweetened condensed milk
1 1/2 cups whipping cream
1 cup sugar
1 teaspoon vanilla

PREPARATION

Preheat oven to 350 degrees F and grease a 9×13 baking dish.
In a large bowl, combine butter and sugar and beat until smooth. Add eggs and vanilla, beat until light and fluffy.
In a small bowl, sift together flour, baking powder, and salt. Once combined, slowly add dry ingredients to the wet.
Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an insert toothpick comes out clean.
Pierce the top of the cake with a fork all over and allow it to cool to room temperature.
In a large bowl, mix together the whole milk, evaporated milk, and condensed milk. Pour the milk mixture over the cooled cake and allow time for the liquid to absorb.
In a chilled bowl, whip the heavy cream, 1 cup of sugar, and vanilla together until peaks form. Spread whipped topping over the cake once all the milk has soaked in.
Sprinkle cinnamon over the top if desired. Keep cake refrigerated and serve chilled.

Ingredients

• 1 large onion, peeled, halved and thinly sliced
• salt and pepper
• 1 lb ground beef
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 4-8 slices American cheese
• Mayo, mustard and pickles, for serving
• 4 hamburger buns, toasted

How To Make Oklahoma Fried Onion Burgers

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them.

Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper.

Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.

Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.