Cinnamon and Pumpkin Spaghetti Squash Carbonara with Parmesan Sage Breadcrumbs

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Just looking at this Cinnamon and Pumpkin Spaghetti Squash Carbonara with Parmesan Sage Breadcrumbs by cookingforkeeps makes my belly happy!

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Image courtesy of cookingforkeeps

May contain associate links, which help me out greatly in supporting my blog. All reviews and opinions are honest and my own. I will never recommend something I don’t truly love.
Thank you so much for supporting me and I always appreciate your views and shares!

A week of quick and cozy fall lunch recipes

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Here’s a week’s worth of some tasty, warm fall lunch recipes that won’t take forever to make!
Each recipe link is below the photo 🙂

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Broccoli Quesadillas

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Turkey and Bean Chili

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Pizzadillas

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Hearty Mac N Cheese

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End of Summer Vegetable Soup

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Chicken and Tortellini Soup

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BLT Pasta

May contain associate links, which help me out greatly in supporting my blog. All reviews and opinions are honest and my own. I will never recommend something I don’t truly love.
Thank you so much for supporting me and I always appreciate your views and shares!

Amazing Enchiladas With Cream Sauce Recipe

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So, I’ve made this before:

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and made them again tonight with amazing results. Even my pickiest eater finished his entire plate!  This is huge, considering he refuses to eat most meals!

These can be filled with anything you like: sautéed veggies, ground beef or ground turkey, shredded or diced chicken, or just cheese. Just be sure any meat is precooked.

Ingredients:

Medium flour tortillas (you can also use corn!)
2 c of the filling of your choice
2 c shredded cheddar or cheddarjack cheese (1 cup reserved)
3 Tbsp flour
3 Tbsp butter or margarine
2 c chicken or vegetable broth
1 c sour cream
3-4 Tbsp diced jalapeños (If that’s too spicy for you, substitute diced green chiles. They aren’t spicy at all)

Directions:

-Preheat oven to 350°
-Mix your filling choice and 1 cup cheese together in a bowl. Spin the mixture into tortillas and put them, seam side down, in a 9×13 pan
-In a small pot, melt butter/margarine, then stir in flour and cook together on medium high for about 2 minutes
-Slowly add broth to the butter/flour mix and whisk until it’s smooth. Reduce heat to medium and continue stirring constantly until the sauce gets thick and starts bubbling
-Stir in the sour cream and diced peppers. Keep stirring but don’t boil. That’ll make it gross. You just want to warm it up at this point
-Pour/spoon over the rolled enchiladas and be sure the tortillas are completely covered
-Bake 30 minutes until the cheese just begins to brown

So here’s the photo from today of these. They’re filled with ground turkey and cheese

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Don’t forget to share on Facebook or Pinterest to save the recipe to your wall/board!
Thanks and enjoy!

May contain associate links, which help me out greatly in supporting my blog. All reviews and opinions are honest and my own. I will never recommend something I don’t truly love.
Thank you so much for supporting me and I always appreciate your views and shares!

Cream Cheese Pound Cake Recipe

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Ingredients
Makes 6 servings

¾ pound Butter
3 cup Sugar (granulated)
½ pound Cream cheese
6 large Eggs
3 cup Cake flour, sifted (can use all-purpose flour, but cake flour works best)
~¼ teaspoon Salt (a little less may be used)
1 ½ teaspoon Vanilla extract
1 teaspoon Almond extract

Directions

-Preheat oven to 325°F.
-Cream butter, sugar, and cheese
-Add salt, vanilla, and almond extract and mix well
-Add eggs (one at a time)
-Stir in flour (just enough to incorporate)
-Spoon into a greased tube (Bundt) pan
-Bake for 1 1/2 hours
-Cool for 15-20 minutes, then invert cake onto a serving dish, and remove tube (Bundt) pan. (Don’t wait too long to remove, as it will stick)

Recipe and images courtesy of allthecooks

Mini Chicken Parmesan Meatloaf Cupcakes

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What to do with your mini cupcake pan during the 99% of your life that you’re not baking mini cupcakes? Make these Mini Chicken Parmesan Meatloaf Cupcakes from tablespoon.com!
They’re melty, they’re bite sized, and they’re darn good!

INGREDIENTS:

1  cup panko
1/2  cup Parmesan cheese
1  tablespoon extra-virgin olive oil
1  egg
1  pound ground chicken breast (or dark meat)
1/2  cup diced red bell pepper
1/2  cup diced white onion
2  cloves garlic, minced
1  tablespoon dried oregano
6  fresh basil leaves, torn
1  pinch salt and pepper
16  small mozzarella cubes, cut from a block
2  cups marinara sauce

DIRECTIONS:

Preheat oven to 400° F.
In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it’s evenly coated. Set aside.
In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
Sprinkle the panko/parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
In the meantime, warm the marinara sauce in a small saucepan.
Serve meatloaf cupcakes with warmed marinara.

Thanks to tablespoon.com for this recipe and image!

My famous Peach Cobbler Recipe!

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So, everybody raves over my creamy peach cobbler. My family loves it, my friends pay me to make it to send with them, and now I’m sharing it with you! Being it to your next family function and secure yourself a position as “the favorite”. (I can’t guarantee that one, but it’s worth a try!)

Preheat oven to 350°

You’ll need:
2- 14.5 oz cans of sliced peaches in juice
1/4 top ground cinnamon
1/2 cup brown sugar
1 box of yellow cake mix
1 tsp vanilla
1 brick of softened cream cheese
1 stick of softened butter or margarine

-First, drain the juice from the peaches and reserve for later. Pour the peaches into a 9″×9″ pan. Sprinkle cinnamon and brown sugar over peaches.

-In a bowl, place cream cheese and butter or margarine and mix with most on a high speed until smooth. Pour in entire box of cake mix and vanilla and mix on lowest speed until chunks form.

-Pick up chunks by hand and place on top of peaches until covered. Lightly pour just enough of the reserved peach juice over the cake mix topping to moisten it.

-Place in the preheated oven until typing turns golden brown and is cooked through.

This is great with ice cream but is also amazing on its own! Enjoy!

Easy Cinnamon Roll Donut Bites!

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These are incredible!
They are as easy as 1-2-3!

1) Open a can of refrigerated cinnamon roll dough (save the icing for later) and tear the dough into nickel or quarter size pieces and place into a shallow pan of preheated vegetable oil.
2) Allow to fry until lightly golden and remove with a mesh wire or heat resistant plastic scoop/ladle and place into a paper towel.
3) Transfer onto a plate and drizzle with the icing from step 1, then sprinkle powered sugar over top and serve warm.

These are delicious and your family will love them!