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MAC n CHEESE
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Pull Apart Bacon Bread 🥓
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1 lb bacon
3/4 cup chopped onion 3 (16 1/3 ounce) cans pillsbury buttermilk biscuits 1/2 cup shredded cheddar cheese 1 teaspoon vegetable oil 3/4 cup chopped green pepper 1/2 cup margarine Directions: 1 Cook bacon until crisp. Drain and crumble. 2 Place oil in skillet and sauté onions and peppers until tender. 3 Cut each biscuit into fourths and place in bowl. Mix in peppers, onions, bacon, cheese and margarine. 4 Put into 10 inch tube pan (sprayed). 5 Bake at 350°F for 30 minutes. 6 Remove from pan immediately. |
Copycat Olive Garden Alfredo Sauce
1 pkg Pasta (I like penne) 1 stick of butter 1 clove of minced garlic 1 pint of heavy cream 1 cup of fresh Parmesan cheese 2 tbsp cream cheese 1/4 tsp salt 1/2 tsp white pepper Make Pasta to your liking. In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil. Add in Parmesan Cheese and mix until the cheese melts. Sprinkle in salt and pepper to taste (you don't need to use all of this, do to your liking). Mix the hot sauce into the noodles and serve. Just like Olive Garden. |
"I'm not polish, but I am German and this is right up my alley! Brought it to a covered dish dinner at church and folks all loved it! Great quick dish."
Get the recipe: https://bit.ly/3BL5NlP |
4-INGREDIENT HAMBURGER CASSEROLE
INGREDIENTS
PREPARATION
4-Ingredient Hamburger Casserole: Full Recipe |
BAKED SHOTGUN SHELLS
-1LB Pork Sausage
-1 and 1/2 cup of shredded cheddar cheese
-1 pack of manicotti shells
-1LB of thin/normal cut bacon
-BBQ seasoning of your choice
-BBQ sauce of your choice
| Instructions |
Prep:
1. Remove the pork sausage from the packaging and add it to a large bowl.
2. Season the pork sausage to taste with BBQ seasoning of your choice. ( used a garlic seasoning mix)
3. Mix in 1 and 1/2 cups of shredded cheddar cheese until well incorporated.
4. Remove a manicotti shell from the package and carefully start stuffing it with the sausage and cheese mixture until it is completely stuffed with the pork and cheese mixture. Repeat the process until your sausage mixture is gone.
5. After the shells are stuffed, carefully wrap them in bacon and do your best to completely cover the entire shell so there no dry and crunchy spots after the cook.
6. Once all the shells are wrapped in bacon, season liberally with the BBQ seasoning of your choice.
| Cooking |
1. Preheat the oven to 325º F.
2. Bake for about 1 hour or until the bacon is done and the sausage mixture is at a food safe temperature (165º F).
3. Once the shotgun shells are done, brush a light layer of BBQ sauce on each shotgun shell.
5. Allow the BBQ sauce to set on the shells for approximately 3-5 minutes in the oven.
6. Once the glaze has set remove to cool for approximately 5 minutes.
I will say if you don't cover the ends you will get some crunchy bits but its really not enough to distract from the food
-1LB Pork Sausage
-1 and 1/2 cup of shredded cheddar cheese
-1 pack of manicotti shells
-1LB of thin/normal cut bacon
-BBQ seasoning of your choice
-BBQ sauce of your choice
| Instructions |
Prep:
1. Remove the pork sausage from the packaging and add it to a large bowl.
2. Season the pork sausage to taste with BBQ seasoning of your choice. ( used a garlic seasoning mix)
3. Mix in 1 and 1/2 cups of shredded cheddar cheese until well incorporated.
4. Remove a manicotti shell from the package and carefully start stuffing it with the sausage and cheese mixture until it is completely stuffed with the pork and cheese mixture. Repeat the process until your sausage mixture is gone.
5. After the shells are stuffed, carefully wrap them in bacon and do your best to completely cover the entire shell so there no dry and crunchy spots after the cook.
6. Once all the shells are wrapped in bacon, season liberally with the BBQ seasoning of your choice.
| Cooking |
1. Preheat the oven to 325º F.
2. Bake for about 1 hour or until the bacon is done and the sausage mixture is at a food safe temperature (165º F).
3. Once the shotgun shells are done, brush a light layer of BBQ sauce on each shotgun shell.
5. Allow the BBQ sauce to set on the shells for approximately 3-5 minutes in the oven.
6. Once the glaze has set remove to cool for approximately 5 minutes.
I will say if you don't cover the ends you will get some crunchy bits but its really not enough to distract from the food