KFC Mac and Cheese

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This is a great KFC knock off recipe.

This mac and cheese recipe is rich and creamy, and takes very little time to put together; you’ll love it.

KFC Mac and Cheese
 
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Author:
Recipe type: Side Dish
Serves: 4 as a side
Ingredients
  • 1⅓ cups elbow macaroni
  • 4 ounces Velveeta cheese (cubed)
  • ½ cup shredded cheddar cheese
  • 2 tablespoons whole milk
  • ¼ teaspoon salt
Instructions
  1. Cook macaroni according to package directions for tender; drain.
  2. While the macaroni is cooking place the cheeses, milk, and salt into a small sauce pan. Cook mixture over low heat stirring constantly until cheese melts and becomes smooth.
  3. Mix the sauce mixture into the pan with the now drained macaroni. Serve hot.

Adapted from Blogchef.net

Apple Pumpkin Muffins

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apple pumpkin muffins

These Apple Pumpkin Muffins are a perfect combination of fall flavors. These muffins didn’t take the most perfect picture, but don’t let that fool you they are delicious.

I diced the apples a little too thick but they were still really good.

Apple Pumpkin Muffins
 
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Author:
Recipe type: Breakfast
Serves: 18
Ingredients
  • 2 ½ cups all-purpose flour
  • 2 cups sugar (I used Splenda)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 2 large eggs
  • 1 cup canned pumpkin
  • ½ cup vegetable oil
  • 2 cups finely chopped tart apples (I used Paula reds for this recipe because that is what I had on hand.)
Instructions
  1. In a large bowl mix together the first 7 ingredients until well combined.
  2. In a medium size bowl whisk together eggs, pumpkin, and oil. Add the wet ingredients to the dry ingredients and mix until just moistened, and then fold in the apples.
  3. Using lightly sprayed muffin cups, or liners, fill them ⅔’s full with the batter.
  4. Bake at 350F for 30 – 35 minutes; cool for 10 minutes before removing from the pan.

 

Creamy Parmesan Skillet Pork Chops Recipe

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This Creamy Parmesan Skillet Pork Chops Recipe creates tender and delicious pork chops and a creamy, cheesy gravy to serve over mashed potatoes.

This recipe is quick to put together and doesn’t take all that long to cook making it great for after school or work.

 

Creamy Parmesan Skillet Pork Chops Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless pork chops (trimmed of excess fat if needed)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons butter (divided)
  • 1 cup sweet onion (thinly sliced)
  • ¼ cup all-purpose flour
  • 1 ½ cups chicken broth
  • ¼ cup half and half
  • ½ shredded parmesan cheese
  • Mashed potatoes
Instructions
  1. Rub both sides of pork chops with the salt and pepper.
  2. In a large non-stick skillet using 2 tablespoons of the butter brown pork chops on both sides; set aside on a plate and cover with aluminum foil.
  3. Add the remaining butter and the onion to the skillet and cook until onion starts to brown. Stir in the flour, continue stirring and cooking until mixture thickens and starts to brown, and then mix in the broth and half and half. Return pork chops and any juices on the plate to the skillet, cover, reduce heat to simmer, and cook until pork is no longer pink inside. (145F)
  4. Off heat, remove pork chops to a serving platter, and stir the parmesan cheese into the sauce mixture in the skillet.
  5. Serve sauce over mashed potatoes and chops.

pork chop picture 2

 

Adapted from Betty Crocker

Instant Pot Cajun Pork and Rice

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one dish pork recipe

I used my Instant Pot for this recipe but I’m sure any good electric pressure cooker would work out just as well.

This is a simple one dish recipe and because it is cooked in the pressure cooker it doesn’t take all that long to prepare.

Instant Pot Cajun Pork and Rice
 
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Author:
Recipe type: Pressure Cooker
Serves: 3-4
Ingredients
  • 1 teaspoon olive oil
  • 1 medium green bell pepper (julienned)
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons chili powder
  • 1 ½ pound boneless pork loin chops
  • 1 can Petite diced tomatoes (14.5 ounces)
  • 1 small onion (finely chopped)
  • 1 celery rib (chopped)
  • 1 small carrot (sliced)
  • 1 garlic clove (crushed and minced)
  • ½ teaspoon hot sauce
  • ¼ teaspoon salt
  • ¾ chicken broth
  • 1 ½ cups instant rice
Instructions
  1. Select sauté setting on Instant pot and adjust to high heat. Using the oil cook the green pepper until crisp tender – remove and set aside, and push cancel.
  2. In a small bowl mix together the cumin and chili powder. Rub 2 teaspoons of the spice mixture into the chops and place them in the pressure cooker.
  3. In another bowl mix together the tomatoes, garlic, onion, salt, hot sauce, and the remaining cumin and chili powder mixture. Pour the mixture over the chops and seal the lid making sure the vent is closed. Pressure cook at high pressure for 6 minutes.
  4. Let pressure normally release for 5 minutes – and then quick release the remaining pressure.
  5. Stir the broth into the Instant pot braking up the pork as it is mixed in. Set the instant pot to sauté – normal setting, bring mixture to a boil, stir in the rice and cook until rice is tender. (about 5 minutes stirring as needed)
  6. Serve topped with the green pepper.

Adapted from Taste of Home magazine

 

Instant Pot Chicken Thighs in Wine Sauce

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Quick and delicious; This Instant Pot Chicken Thighs in Wine Sauce recipe requires very little prep time and cooks quickly in the pressure cooker. If you need to put a quick supper together give this one a try.

(I used an Instant Pot for this recipe but I’m sure any other brand of electric pressure cooker would work well)

Instant Pot Chicken Thighs in Wine Sauce
 
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Author:
Recipe type: Pressure Cooker
Serves: 4 - 6
Ingredients
  • 1 tablespoon butter
  • 1 can baby portabella mushrooms (4 ounces)
  • 4 -6 bone-in chicken thighs (depending on number you are serving – skin removed) I served 4 and it was just right for 2 adults.
  • ¼ teaspoon salt
  • ¼ teaspoons pepper
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • ⅓ cup all-purpose flour
  • ½ cup chicken broth
  • ½ cup white wine
  • 3 green onions (thinly sliced)
Instructions
  1. In a shallow dish whisk together the flour, Italian seasoning, paprika, salt, and pepper; set aside.
  2. Preheat Instant Pot by pressing the sauté button and setting for normal heat. Roll chicken in the flour mixture until well coated; shaking off any excess flour. Add the butter to Instant Pot and cook chicken until nicely browned on both sides. (if cooking six do 3 at a time) Remove from Instant Pot and set aside.
  3. Add the wine and broth stirring to scrape any dripping off the bottom. Let mixture boil for about 3 minutes. (raise the temperature if needed) Press cancel – place the chicken back in the pot and add the mushrooms and green onions. Lock the lid and close the vent, pressure cook for 10 minutes.
  4. Naturally release pressure for 10 minutes and then carefully quick release the rest of the pressure.
  5. Serve chicken with sauce – I served this over hash brown patties – it was delicious.

 

Grilled Pepper and Onion Hot Dogs

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hot dog picture 2

hot dog recipe picture

This recipe is super simple with amazing taste. 10 minutes of prep time and 15 minutes on the grill, and your hot dogs are ready to serve.

Grilled Pepper and Onion Hot Dogs
 
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Author:
Recipe type: Grilling
Cuisine: Italian
Serves: 8
Ingredients
  • 1 medium green bell pepper (cut into strips)
  • 1 medium red bell pepper (cut into strips)
  • 1 small sweet onion (sliced)
  • ¼ cup Zesty Italian dressing
  • 1 package of hot dogs
  • Hot dog buns
Instructions
  1. Prepare and preheat grill to medium heat
  2. Place peppers and onion on a large sheet of heavy duty aluminum foil and drizzle the dressing over the top. Fold the foil over the vegetables to form a packet.
  3. Grill vegetables for 15 minutes or until crisp-tender.
  4. After 6 minutes start grilling the hot dogs, grilling them until heated through. (Turn packet and hot dogs occasionally while grilling) this is also a good time to toast the buns if you wish to do so.
  5. Remove the foil packet from the grill and cut a few slits in the top to release the steam, and then open carefully. Serve the hot dogs topped with the vegetable mixture

hot dog picture 3

 

Instant Pot Lasagna Recipe

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Wow – this Instant Pot Lasagna recipe is super-fast and really good. If you have an electric pressure cooker give this one a try.

Instant Pot Lasagna Recipe
 
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Author:
Recipe type: Instant Pot
Serves: 6
Ingredients
  • 1 pound 90% lean ground beef
  • ½ teaspoon Italian Seasoning (crushed)
  • ¼ teaspoon garlic powder
  • 16 ounces uncooked lasagna noodles (break into 2 inch pieces)
  • 48 ounces Italian spaghetti sauce or traditional
  • 3 cups water
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • Salt and pepper
Instructions
  1. Season the beef with the Italian seasoning and garlic powder. Set Instant Pot to Sautee setting and cook burger, breaking it up, until no longer pink inside; press cancel and drain any excess fat if needed.
  2. Add the noodles, sauce, and water to the pot, lock the top, and set to pressure cook for 5 minutes.
  3. When done press cancel and use the fast release method to release the pressure. Stir in half of the mozzarella and one half of the ricotta cheese. Season with salt and pepper to taste and top with spoonful’s of the remaining ricotta cheese, and sprinkle the remaining mozzarella cheese over the top. Cover and let rest until cheese is melted. (2-5 minutes)
  4. Serve hot.

Adapted from Kraft Recipies

Boogaloo Wonderland Sandwiches

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These Boogaloo Wonderland Sandwiches are pretty much like glorified sloppy joes. They are simple and fast to prepare, and it is the type of recipe the kids are sure to love. The American cheese is a key ingredient for this recipe, so don’t substitute with a different variety of cheese.

Boogaloo Wonderland Sandwiches
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • Sauce
  • 1 cup ketchup
  • 3 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried mustard
  • ¾ teaspoon granulated garlic
  • ¾ teaspoon chili powder
  • ¼ teaspoon black pepper
  • Sandwiches
  • 1 tablespoon vegetable oil
  • 1 ¼ pounds lean ground beef
  • 1 medium onion (sliced thin)
  • 1 teaspoon pepper
  • ¾ teaspoon salt
  • 4 sub rolls (6 inch sliced lengthwise with one side intact)
  • 8 slices American cheese
Instructions
  1. Directions for Sauce
  2. Mix all ingredients together in a small sauce pan over medium high heat. Bring mixture to a boil, reduce to simmer, and cook stirring constantly until slightly thickened; set aside.
  3. Directions for sandwiches
  4. Preheat oven to 350F – oven rack in middle position.
  5. Using the oil in a large nonstick skillet over medium high heat cook the onion and burger seasoned with the salt and pepper until liquid has evaporated and burger starts to sizzle (break burger up with a spoon as it’s cooking.) Add one cup of the prepared sauce, bring mixture to a boil, reduce heat to medium, and simmer until slightly thickened about 1 minute.
  6. Place rolls on a baking sheet and divide the meat mixture evenly over the bottom of the rolls. Top each sandwich with 2 slices of cheese. Bake until cheese has melted and sandwiches are heated through (about 5 minutes). Spread any remaining sauce over the top of each sandwich, fold, and serve hot.

Adapted from Cooks Country

Creamy Burger Casserole Recipe

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This is a great one dish recipe for after work or school. It requires just a few ingredients and cooks quickly. This is the type of recipe I’m sure the kids would love.

Creamy Burger Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 2-3
Ingredients
  • 1 ½ pounds of ground beef
  • 1 jar home style Alfredo sauce (14.5 ounces)
  • 1 medium tomato (chopped – about 1 cup)
  • 1 tablespoon Worcestershire sauce
  • ½ cup shredded cheddar cheese
  • 1 package refrigerated biscuit dough (7.5 ounces 10 biscuits)
Instructions
  1. Preheat oven to 400F and lightly spray a 1 ½ quart casserole dish with cooking spray.
  2. In a large skillet over medium high heat cook burger until no longer pink inside; drain any excess fat. Stir in the Alfredo sauce, Worcestershire sauce, and tomato. Bring mixture to a boil, reduce heat to simmer, and continue cooking for 5 minutes; pour meat mixture into casserole dish.
  3. Sprinkle the cheese over the top and arrange the biscuits on top of the cheese.
  4. Bake for 10 minutes or until biscuits are nicely browned.
  5. Serve hot.

Adapted from Kraft recipes

Baked Potato Wedges

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potato wedges

This Baked Potato Wedges recipe makes a good side dish. I used them for a fish fry, and they went with the fish really well. There is very little prep time involved and they bake fairly quickly. So if you want to get away from the oil for fries give these a try.

Baked Potato Wedges
 
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Author:
Recipe type: Side
Ingredients
  • 3 – 4 medium size potatoes (scrubbed with skin on)
  • 3 large eggs
  • ¼ cup fresh parsley (Chopped)
  • 1 tablespoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • potato weges prep picture
Instructions
  1. Preheat oven to 375F.
  2. Slice potatoes in half and then slice again to quarter. Whisk eggs in a small bowl. In another bowl mix together the rest of the ingredients. Dip potato wedges in the eggs and then roll them in the spice mixture until well covered.
  3. Place wedges on a baking sheet lightly sprayed with cooking spray and bake for about 30 minutes or until potatoes are done.
  4. Let rest for 5 minutes and serve.