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1 block (32 Oz. Block) Velveeta Cheese 1 package (8 Oz. Package) Cream Cheese 1 can (10 Oz. Can) Rotel 1 can (10.75 Oz. Can) Cream Of Mushroom Soup 1 pound Ground Beef or Sausage  Brown ground beef or sausage (or both) in a pan over medium heat and set aside.  Cut up the Velveeta and cream cheese into cubes and place into a crock pot.  Pour in the Rotel and the cream of mushroom soup and stir ingredients together.  Place the crock pot on low setting for an hour, letting the ingredients meld.  After about 30 minutes, add the browned meat and continue to let cook, stirring as needed. Keywords universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs,...

1 tbsp olive oil 1 lb smoked sausage 1.5 cups diced onion 2 cloves garlic, minced 2 cups low-sodium chicken broth 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild 1/2 cup heavy cream 8 oz penne pasta 1/2 teaspoon salt and pepper, each 1 cup Monterey Jack cheese, shredded 1/3 cup thinly sliced scallions 1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. 2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes. 3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

2 cups Bisquick  1/2 cup sour cream  1/2 cup 7-up  1/4 cup melted butter  Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.  Sprinkle additional biscuit mix on board or table and pat dough out into the same size/shape as the pan you are going to bake them in. Cut biscuts into squares.  Melt 1/4 cup butter and pour in a 9 inch square pan. Place cut biscuits in pan, they will be touching, and bake at 450 degrees until golden brown (approx 15 minutes). baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school, baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school, baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary scho...

2 cups Bisquick  1/2 cup sour cream  1/2 cup 7-up  1/4 cup melted butter  Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.  Sprinkle additional biscuit mix on board or table and pat dough out into the same size/shape as the pan you are going to bake them in. Cut biscuts into squares.  Melt 1/4 cup butter and pour in a 9 inch square pan. Place cut biscuits in pan, they will be touching, and bake at 450 degrees until golden brown (approx 15 minutes).

Crust:  4 ounces cream cheese, softened  2 eggs  1/2 teaspoon Taco Seasoning  8 ounces cheddar cheese, shredded  1/4 ounce tortilla chips, finely crushed * Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping. * 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe. Topping:  1 pound ground beef  1 tablespoon Taco Seasoning  1/2 batch Red Enchilada Sauce (about 1 cup)  8 ounces pepper-jack cheese, shredded Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubb...

Crust:  4 ounces cream cheese, softened  2 eggs  1/2 teaspoon Taco Seasoning  8 ounces cheddar cheese, shredded  1/4 ounce tortilla chips, finely crushed * Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping. * 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe. Topping:  1 pound ground beef  1 tablespoon Taco Seasoning  1/2 batch Red Enchilada Sauce (about 1 cup)  8 ounces pepper-jack cheese, shredded Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubb...

Ingredients: 3-1/2 quarts vanilla ice cream, softened 4 cups graham cracker crumbs 1 cup butter, melted 3/4 cup sugar 2 cans (12 ounces each) frozen orange juice concentrate, thawed Directions: In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least 10 minutes. In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm. Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before serving. Yield: 2 desserts (24 servings each). Keywords universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, as...

Ingredients 2 dozen Krispy Kreme donuts 1 (14-ounce) can sweetened condensed milk (not evaporated) 2 (4.5-ounce) cans fruit cocktail (undrained) 2 eggs, beaten 1 (9-ounce) box raisins 1 pinch salt 1 or 2 teaspoons ground cinnamon Butter Rum Sauce, recipe follows Directions Preheat oven to 350 degrees F. Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible. Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce. Butter Rum Sauce: 1 stick butter 1 pound box confectioners' sugar Rum, to taste Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding. baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school, baking class...

Ingredients 2 dozen Krispy Kreme donuts 1 (14-ounce) can sweetened condensed milk (not evaporated) 2 (4.5-ounce) cans fruit cocktail (undrained) 2 eggs, beaten 1 (9-ounce) box raisins 1 pinch salt 1 or 2 teaspoons ground cinnamon Butter Rum Sauce, recipe follows Directions Preheat oven to 350 degrees F. Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible. Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.

Ingredients: 4 boneless skinless chicken breasts 4 garlic cloves, minced 4 tablespoons brown sugar Directions: Preheat oven to 500°F and lightly grease a casserole dish. In small sauté pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. Add salt and pepper to taste. Bake uncovered for 15-30 minutes. Keywords universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online...

Ingredients: 2lbs boneless, skinless chicken breasts 14 ½ oz can chicken broth 2 packets of chicken gravy mix Directions: 1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 – 4 hours or until chicken easily pulls apart. 2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens. 3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. That’s it! Serve with the gravy over the chicken. Yum! Keywords universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online...

1 can (46 ounces) pineapple juice, chilled 2-1/4 cups water 3/4 cup thawed pink lemonade concentrate 3/4 cup sugar 1 quart strawberry ice cream 2-1/2 quarts ginger ale, chilled Directions In a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Serve immediately. Yield: 6 quarts. Nutritional Facts 1 serving (1/2 cup) equals 74 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 11 mg sodium, 16 g carbohydrate, trace fiber, trace protein baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school, baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school, baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary school...

1 can (46 ounces) pineapple juice, chilled 2-1/4 cups water 3/4 cup thawed pink lemonade concentrate 3/4 cup sugar 1 quart strawberry ice cream 2-1/2 quarts ginger ale, chilled Directions In a punch bowl, combine the first four ingredients. Add ice cream; stir gently. Add ginger ale; stir gently. Serve immediately. Yield: 6 quarts. Nutritional Facts 1 serving (1/2 cup) equals 74 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 11 mg sodium, 16 g carbohydrate, trace fiber, trace protein

Ingredients: for biscuits: 1-12oz refrigerator biscuits - I used these 3 TBSP butter, melted 1 tsp ground cinnamon 1/4 cup brown sugar for glaze: 1 cup powdered sugar 2 TBSP butter, melted and cooled 1 TBSP vanilla 1-2 TBSP milk, Directions: Preheat oven to 350 degrees. Spray/grease 8in baking dish. Cut each biscuits into 4 pieces. Set aside. In a mixing bowl, mix together brown sugar and cinnamon. Add biscuits pieces and toss to coat well. Spread out pieces evenly into baking dish. Pour melted butter evenly over biscuits. Bake 20-25 minutes or until baked through. for glaze: Mix glaze ingredients until smooth. Drizzle/Pour glaze over slightly cooled biscuits. - See more at: http://www.ourtableforseven.com/2014/01/cinnamon-roll-bites.html#more baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school, baking classes, college cooking, cooking class, cooking ...

Ingredients: for biscuits: 1-12oz refrigerator biscuits - I used these 3 TBSP butter, melted 1 tsp ground cinnamon 1/4 cup brown sugar for glaze: 1 cup powdered sugar 2 TBSP butter, melted and cooled 1 TBSP vanilla 1-2 TBSP milk, Directions: Preheat oven to 350 degrees. Spray/grease 8in baking dish. Cut each biscuits into 4 pieces. Set aside. In a mixing bowl, mix together brown sugar and cinnamon. Add biscuits pieces and toss to coat well. Spread out pieces evenly into baking dish. Pour melted butter evenly over biscuits. Bake 20-25 minutes or until baked through. for glaze: Mix glaze ingredients until smooth. Drizzle/Pour glaze over slightly cooled biscuits. - See more at: http://www.ourtableforseven.com/2014/01/cinnamon-roll-bites.html#more

Ingredients: for biscuits: 1-12oz refrigerator biscuits - I used these 3 TBSP butter, melted 1 tsp ground cinnamon 1/4 cup brown sugar for glaze: 1 cup powdered sugar 2 TBSP butter, melted and cooled 1 TBSP vanilla 1-2 TBSP milk, Directions: Preheat oven to 350 degrees. Spray/grease 8in baking dish. Cut each biscuits into 4 pieces. Set aside. In a mixing bowl, mix together brown sugar and cinnamon. Add biscuits pieces and toss to coat well. Spread out pieces evenly into baking dish. Pour melted butter evenly over biscuits. Bake 20-25 minutes or until baked through. for glaze: Mix glaze ingredients until smooth. Drizzle/Pour glaze over slightly cooled biscuits. - See more at: http://www.ourtableforseven.com/2014/01/cinnamon-roll-bites.html#more Keywords universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree,...

What You'll Need 2 teaspoons sesame oil 1 garlic clove, minced 1" ginger, minced 1 Tablespoon minced green onions 2 Tablespoon orange zest 2 Tablespoons rice vinegar 1/2 cup soy sauce 1/4 cup water 1 Tablespoon cornstarch 1/4 cup honey 1 teaspoon peanut butter 3 teaspoons chili paste 1 teaspoon olive oil 6 chicken thighs How to Make It In a medium sized saucepan, over medium-low heat, heat up the seasme oil. Add the minced garlic, ginger, green onions, and orange zest. Saute for 1-2 minutes. Whisk in the rice vinegar and soy sauce. In a small cup, whisk together the water and cornstarch, then add it to the pan. Whisk in the honey, peanut butter, and chili paste. Reduce heat to low, and stir occasionally until the sauce has thickened. Set aside. Preheat oven to 450° In an oven proof skillet, over medium-high heat, heat up the olive oil. Sear the chicken thighs on each side, until golden brown. Drizzle about 1/2-3/4 of the sauce over the chicken thighs and pop them in the oven f...

3 Tbsp butter Salt & pepper 1/2 lb. pasta (rotini, penne, rigatoni, bowties- whatever you’d like) 1 tsp olive oil 2 boneless skinless chicken breasts 1/4 c. + 1 Tbsp. flour 3 cloves minced garlic 3 c. milk 3/4 c. shredded cheese (I used a provolone/mozzarella mix) 3/4 c. freshly grated Parmesan Preheat oven to 400 F. Boil pasta until al dente- about 3 minutes under recommended time. Set aside. While pasta is cooking, heat olive oil in a medium skillet. Season chicken with salt & pepper and cook until no longer pink inside. Remove from pan and thinly slice. Set aside. In a medium pot or dutch oven, melt butter and add flour and garlic. Whisk together and cook for about 1 minute (you are creating roux- the thickener for your cheese sauce). Gradually add milk while whisking constantly. Bring to a simmer and whisk frequently while sauce thickens. It may take a few minutes to thicken, just keep whisking! Remove pot from heat and gradually stir in cheeses. Add chicken and pasta to po...

3 Tbsp butter Salt & pepper 1/2 lb. pasta (rotini, penne, rigatoni, bowties- whatever you’d like) 1 tsp olive oil 2 boneless skinless chicken breasts 1/4 c. + 1 Tbsp. flour 3 cloves minced garlic 3 c. milk 3/4 c. shredded cheese (I used a provolone/mozzarella mix) 3/4 c. freshly grated Parmesan Preheat oven to 400 F. Boil pasta until al dente- about 3 minutes under recommended time. Set aside. While pasta is cooking, heat olive oil in a medium skillet. Season chicken with salt & pepper and cook until no longer pink inside. Remove from pan and thinly slice. Set aside. In a medium pot or dutch oven, melt butter and add flour and garlic. Whisk together and cook for about 1 minute (you are creating roux- the thickener for your cheese sauce). Gradually add milk while whisking constantly. Bring to a simmer and whisk frequently while sauce thickens. It may take a few minutes to thicken, just keep whisking! Remove pot from heat and gradually stir in cheeses. Add chicken and pasta to po...

Ingredients: 2 8-oz. packages cream cheese, softened 1 1/3 cup shredded Mexican blend cheese 1 teaspoon garlic, finely minced (I used the zester for this. A garlic press would work nicely, as well.) 1 1/2 tablespoons chili powder 1 teaspoon cumin cayenne pepper to taste salt to taste 1 small, southwest flavored rotisserie chicken, skinned and shredded 1/2 bunch cilantro, chopped 4 green onions, chopped 10-oz. can Rotel tomatoes 1 package jalapeno cheddar tortillas Directions: -Mix cheeses together until well blended. -Add all remaining ingredients and mix well. -Cover and refrigerate for at least one hour. -Place one heaping spoonful onto tortilla. -Spread to edges using a metal spatula. -Roll and cut into slices. baking classes, college cooking, cooking class, cooking school, culinary, culinary arts, culinary school, culinary schools, meal delivery nyc, online cooking classes, online cooking school, baking classes, college cooking, cooking class, cooking school, culinary, culinary art...

Ingredients: 2 8-oz. packages cream cheese, softened 1 1/3 cup shredded Mexican blend cheese 1 teaspoon garlic, finely minced (I used the zester for this. A garlic press would work nicely, as well.) 1 1/2 tablespoons chili powder 1 teaspoon cumin cayenne pepper to taste salt to taste 1 small, southwest flavored rotisserie chicken, skinned and shredded 1/2 bunch cilantro, chopped 4 green onions, chopped 10-oz. can Rotel tomatoes 1 package jalapeno cheddar tortillas Directions: -Mix cheeses together until well blended. -Add all remaining ingredients and mix well. -Cover and refrigerate for at least one hour. -Place one heaping spoonful onto tortilla. -Spread to edges using a metal spatula. -Roll and cut into slices.

1 cup chopped pecans 1/2 cup all-purpose flour 1 cup packed brown sugar 2/3 cup butter, melted 2 eggs Preheat oven to 350 degrees. Combine all ingredients in a medium bow and mix well. Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!) Fill each indention 3/4 of the way full. Bake in preheated oven for approx 18 minutes. Makes 24-28 mini muffins. Keywords universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting schools, accountant degr...

ingredients 4 large russet potatoes or 4 large yukon gold potatoes 1 large onion, sliced thin 4 tablespoons butter (or more if required) 2 tablespoons extra virgin olive oil 1/2 teaspoon granulated garlic powder 1/2 teaspoon dried dill weed 1/4 teaspoon salt 1/4 teaspoon black pepper Directions Peel and slice potatoes about 1/8 inch thick or thinner. Slice onion thinly. In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter. Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally. Serve hot with your meal. Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the ...

1/2 onion sliced 1 can diced green chilis 1.5 lb frozen, sliced, seasoned chicken breast 1/4 cup cream cheese 1 cup milk 1 cup chicken broth 1/4 cup green salsa 1 cup shredded Monterey jack cheese 8 flour tortillas 1 cup shredded cheddar or Monterey jack In a large skillet, cook onions and green chilis until tender. Add the chicken and heat through. Add milk, chicken broth, green salsa, cream cheese and first helping of cheese. Stir and cook until slightly thickened and all cheese is melted, which is about 10 minutes. Turn off and let sit while you prepare the dish. In a 2 quart baking dish, sprayed with Pam, lay out 4 tortillas. After the mixture has sat for about 10 minutes, spoon half of the mixture in dish and layer with the other 4 tortillas. Pour remaining mixture on and top with the rest of the cheese. Cook at 350 until browned and bubbly. Enjoy! Keywords universities program, universities programs, nursing degrees online, online nursing programs, online social work degree,...

ingredients 1 loaf stale bread (i used challah) 8 whole eggs 2 cups milk 1/2 cup heavy whipping cream 3/4 cups sugar 2 tablespoons vanilla 1/2 cup ap flour 1/2 cup firmly packed brown sugar 1 teaspoon cinnamon 1/4 teaspoon salt 1 stick cold butter, cubed directions grease a 9 x 13 inch pan. tear the bread into chunks and place them in the greased pan. mix together eggs, milk, cream, sugar, and vanilla. pour the mixture evenly over the bread. cover and refrigerate overnight. in another bowl, mix together the flour, brown sugar, cinnamon, and salt. add the butter and mix until the batter comes somewhat together, like little pebbles. store in a plastic bag in the fridge. preheat the oven to 350 degrees. take your pan with the soaking bread inside and sprinkle crumb mixture on top. if you like soggier french toast, bake for 45 minutes. for a firmer and less liquid-y french toast, bake for an hour. serve warm with maple syrup and butter, if desired. baking classes, college cooking, cooking ...

ingredients 1 loaf stale bread (i used challah) 8 whole eggs 2 cups milk 1/2 cup heavy whipping cream 3/4 cups sugar 2 tablespoons vanilla 1/2 cup ap flour 1/2 cup firmly packed brown sugar 1 teaspoon cinnamon 1/4 teaspoon salt 1 stick cold butter, cubed directions grease a 9 x 13 inch pan. tear the bread into chunks and place them in the greased pan. mix together eggs, milk, cream, sugar, and vanilla. pour the mixture evenly over the bread. cover and refrigerate overnight. in another bowl, mix together the flour, brown sugar, cinnamon, and salt. add the butter and mix until the batter comes somewhat together, like little pebbles. store in a plastic bag in the fridge. preheat the oven to 350 degrees. take your pan with the soaking bread inside and sprinkle crumb mixture on top. if you like soggier french toast, bake for 45 minutes. for a firmer and less liquid-y french toast, bake for an hour. serve warm with maple syrup and butter, if desired.