Cream Cheese Crockpot Chicken 1 Package Of Boneless, Skinless, Chicken Breasts 1 Package Of Your Favorite Pasta (i Used Whole Wheat Bow Tie) 1 Block Of Cream Cheese 1 Packet Of Zesty Italian Seasoning (you Can Find This Right By All The Salad Dressings) 2 Cans Cream Of Chicken Soup Fresh Parmesan Cheese To Top It Off With


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Chilled Avacado And Cucumber Soup Served With A Light And Airy Parmesan Cheese Chip. / Appetizer & Finger Food Recipes


California Chicken, Veggie, Avocado & Rice Bowl – Chicken Breasts, Olive Oil, Garlic, Onion Powder, Pepper, Cayenne Pepper, Smoked Paprika, Parsley, Basil, Jasmine Or Basmati Rice, Red Pepper, Zucchini, Avocados, Lemon, Grape Tomatoes, Walnuts, & Crumbled Blue Cheese


Red Velvet Cake Balls 1 Box Red Velvet Cake Mix (cook As Directed On Box For 13 X 9 Cake) 1 Can Cream Cheese Frosting (16 Oz.) 1 Package Chocolate Bark (regular Or White Chocolate) Wax Paper Mix Baked Cake After Cooled In A Mixer With Frosting Just Till Combined, Use Small Scoop To Portion Out Balls. Place On Wire Rack And Cover In Chocolate Of Choice. Transfer To Wax Paper To Cool.


Skinny Red Velvet Cinnamon Rolls – A Perfect Combination Of Red Velvet Cake, Cocoa Filling And A Cream Cheese Drizzle Make Up These Guiltless Cinnamon Rolls!


Cheese Tortellini with Sun-Dried Tomatoes and Fresh Basil

Cheese Tortellini with Sun-Dried Tomatoes and Fresh Basil
Cuisine: Italian
Recipe type: Pasta
Serves: 4

Prep time: 
Cook time: 
Total time: 

  • 1½ pounds frozen cheese tortellini
  • ½ cup oil packed sun-dried tomatoes, drained and thinly sliced
  • 2 tablespoons of the oil from the sun-dried tomatoes
  • 2 cups firmly packed fresh basil leaves
  • ¼ cup shredded Parmesan
  • Salt and pepper to taste

  1. Cook the pasta according to the package directions. Drain.
  2. Return it to the pot that it was cooked in along with the sun-dried tomatoes, sun-dried tomato oil, salt, and pepper.
  3. Place the pot over medium heat and cook just until heated through.
  4. Stir in the basil, sprinkle with Parmesan, and serve.Cheese Tortellini with Sun-Dried Tomatoes and Fresh Basil


Roasted Ranch Potatoes with Bacon and Cheese

  • 4 pounds potatoes
  • 1 cup ranch dressing
  • 0.5 cup shredded cheddar cheese
  • 0.5 cup crumbled, cooked bacon
  • 2 tablespoon dried dill weed
  • 6 scallions, washed and chopped
  • Salt and pepper to taste
Preheat oven to 350°F.
In a Large bowl mix all the ingredients until the potatoes are completely covered with the sauce.
Transfer to a baking pan, cover with foil and bake between 55-75 minutes.
During the baking time, turn over the potatoes couple of time to insure even baking.
Remove the foil and set the oven to 400 degrees and bake for 15 minutes more.
Add cheese and bake a few more minutes until you see some brown spots on the cheese.
For serving, garnish with scallions.