Cream Cheese & Bacon Stufted Doritos Chicken

 

Ingredients

4 boneless, skinless chicken breasts

Salt and pepper, to taste

4 ounces cream cheese, softened

1/2 cup shredded cheddar cheese

4 slices bacon, cooked and crumbled

1 cup crushed Doritos chips

2 eggs, beaten

1 tablespoon olive oil

Directions

Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.

Using a sharp knife, carefully butterfly each chicken breast, creating a pocket without cutting all the way through.

Season the inside of each chicken breast with salt and pepper.

In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and crumbled bacon.

Stuff each chicken breast with the cream cheese mixture, then press the edges to seal.

Dip each stuffed chicken breast into the beaten eggs, then coat with crushed Doritos chips, pressing gently to adhere.

Place the coated chicken breasts in the prepared baking dish.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden and crispy.

Remove from the oven and let cool for a few minutes before serving.

Loaded Cheesy Pocket Tacos

 

Ingredients

• 1 packet Taco Seasoning
• 1 pound ground beef
• ½ cup salsa
• 8 ounces cream cheese, softened
• 2 tbsp melted butter
• 1 cup Cheddar Cheese, shredded
• 12 6 inch tortillas

How To Make Loaded Cheesy Pocket Tacos

Crumble the ground beef into a skillet and cook thoroughly
Drain the grease from the skillet
Add in the packet of Taco seasoning mix, following the directions on the package
In a medium sized bowl, beat the cream cheese until it is smooth
Add in the cup of salsa and blend well
While holding a tortilla, place a spoonful of cheese mix in the center of the tortilla
Place a spoonful of taco flavored beef, to cover the salsa and cheese mix
Sprinkle with shredded cheese
Fold the tortilla and filling as you would with a burrito
Lightly spray a baking tray
Preheat the oven to 350*
Place rolled tortilla onto greased tray
Brush the tops of the tortilla rolls with melted butter
Bake for 15 minutes.
Remove from oven and add your choice of toppings, such as lettuce, salsa, sour cream, olives, more cheese
Enjoy!

OLD FASHIONED LEMON ICEBOX PIE

 

Ingredients

• 3 cups vanilla cookie crumbs ( I use Nilla cookies)
• ¾ cup melted butter
• 1 cup whipping cream
• 2 rounded tsp icing sugar (powdered sugar)
• 1 tsp vanilla extract
• 9 extra large egg yolks
• ⅓ cup sugar
• Two 10 ounce cans of sweetened condensed milk
• 1 cup lemon juice
• zest of 2 lemons finely minced (more or less to taste or for lighter lemon flavor, just omit it)

• Instructions

  Grease a 10 inch deep dish pie plate or line the bottom of a 10 inch spring-form pan and lightly grease the sides.

  Mix together the cookie crumbs and butter.

  Press into the bottom and sides of the pie plate or to about ¾ of the height of a spring form pan if you are using one.

  Bake for 10 minutes at 325 degrees F. Set aside to cool.

  Whip the cream, icing sugar and vanilla to soft peaks and set aside.

  In the bowl of a stand mixer with the whisk attachment in place, add the egg yolks and ⅓ cup sugar.

  Whisk at high speed until light, foamy and pale yellow in color, about 5 minutes.

  Slowly whisk in the sweetened condensed milk lemon zest and lemon juice.

  Gently fold in the previously whipped cream.

  Pour into the prepared pie crust.

  Freeze overnight.

  Garnish with whipped cream, additional Nilla cookies and lemon zest before serving.

CHEESEBURGER BURRITOS

 

HEALTH FOOD 

SALTY

CHEESEBURGER BURRITOS

 

Ingredients1 

• 1/2 cup FRENCH’S® Mustard (any flavor)
• 1/2 cup FRENCH’S™ Tomato Ketchup
• 1/2 cup dill pickle relish [or chopped dill pickle]1 cup chopped tomato
• 1 cup shredded cheddar cheese
• 6 flour tortillas (10-inch)
• 1/2 lbs. ground beef

Preparation

BROWN ground beef :in large skillet; drain. Stir in Mustard,
Ketchup and relish and bring to a boil over medium-high heat.
Reduce heat to low and simmer 5 minutes. STIR in tomato and cheese. Divide mixture evenly among tortillas. Garnish with lettuce and additional tomato and cheese, if desired. Fold in ends and roll up tortillas.

WRAPPED POTATO WITH BACON

 

Ingredients

Potatoes 600 g

salt

Boiling water

Parmesan 50 g

black pepper

Bread crumbs

Olive oil

Fresh bacon (thin slices) 350 g

Directions

1. Cut the potatoes into wedges and place them in a bowl with salt and boiling water. Cover for 30 minutes.

2. Mix Parmesan, pepper and breadcrumbs-

3. Season the potatoes with oil and roll them in the breadcrumbs.

4. Wrap the bacon slices around the potatoes.

5. Bake at 180 degrees for 40 minutes

Snowball recipe

 

Ingredients

250 grams of flour

100 grams of sugar

1 large egg

0.5 sachets of baking powder

5cl oil

100 grams of apricot jam

100 grams of grated coconut

Preparation steps

In a bowl, whisk the eggs with the sugar. Add the oil and mix, then add the flour and baking powder. Mix until the dough becomes homogeneous.

Preheat the oven to 180 ° C (vi). Make balls with the palms of your hands and place them on a baking sheet covered with baking paper and bake for 10 minutes.

Dip the meatballs in the hot apricot jam, then in the grated coconut and Enjoy !

CREAMY POTATO & HAMBURGER SOUP

 

Ingredients

• 1 1/2 pounds lean ground beef
• 1 medium white onion peeled and diced
• 1 large garlic clove minced
• 6 cups of chicken broth
• 6 cups of peeled & diced Russet potatoes
• 2 cups of your favourite frozen vegetable mix
• 3 teaspoons dried basil
• 2 teaspoons dried parsley flakes
• 1 1/2 cups milk
• 2 tablespoons cornstarch
• 8 ounces Velveeta cheese cubed

Instructions

In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.
Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.
Add in the potatoes, broth, vegetables, basil and parsley.
Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted in completely, spoon into bowls and serve.