Valentine’s Day is tomorrow and I have the perfect, free printable that will make this holiday extra special. Take a look at this valentine printable featuring watercolor roses. This charming picture attached to some delicious treats is a great way to make your Valentine feel special. This printable would be fun at Valentine’s Day parties, and it would be fun for kids to print and hand them out to their classmates for Valentine’s Day presents. All you have to do to make these Valentines is print them out on white card stock, cut canadianpharmacy365.net them out, and attach them to your gift. You can punch a hole in the top corner and hang them on your gift. Valentine’s Day only happens once a year so don’t miss your chance to make a big impression on your special someone.
The big game is this weekend and if you live in the Midwest like me you are probably too cold to plan your menu. However if you start planning, I have a Chili Con Queso recipe that is a crowd pleaser. It’s inspired by a recipe from BigOven for Carlos O’Kelly’s Chile Con Queso, My daughter gives it a thumbs up and I know your guests will too. This is dannyspharmacy.com an incredibly velvety queso dip that is so good you’ll run out of it before the game is even over.
Cut the 32 oz. block of Velveeta into cubes and then mix it with 2 tablespoons of butter, 2 (10 oz.) cans of Rotel Mild Tomatoes and Chiles drained, and 8 oz. of sour cream. Melt the mixture in a pan over low heat or a slow cooker.
2(10 oz.) cansRotel Mild Tomatoes and ChilesDrained
8oz.Sour Cream
Instructions
Cut the 32 oz. block of Velveeta into cubes and then mix it with 2 tablespoons of butter, 2 (10 oz.) cans of Rotel Mild Tomatoes and Chiles drained, and 8 oz. of sour cream. Melt the mixture in a pan over low heat or a slow cooker.
This manicotti is perfect for feeding a crowd or packing leftovers for work the next day. It is an easy manicotti recipe that swaps out ricotta cheese with cottage cheese and then includes everything yummy like green peppers, ground beef, and mozzarella cheese which is baked in a layer of marinara sauce. How could you go wrong with this flavorful combination? My daughter was delighted by the fact that this recipe uses manicotti noodles, because it was a nice change from the usual lasagna or spaghetti noodle we have here many nights. So try this recipe tonight and surprise your family with a new flavor combination. They won’t be disappointed.
Start by preheating the oven at 350 degrees. Then cook your manicotti pasta according to package directions, drain, and set aside to cool. Then brown the 1 pound ground beef with the chopped green pepper, and chopped onion in a skillet. After browning the ingredients, drain off the fat and set the meat aside to cool.
Combine 1 1/2 cups of cottage cheese, 1 cup of the mozzarella cheese, 1/2 cup of Parmesan cheese, 2 egg whites, and a 1/2 teaspoon of ground oregano. Then mix together well. Now add in the beef mixture.
Use this mixture to stuff the manicotti. Then add enough spaghetti sauce to cover the bottom of the 9×13 dish and top the sauce with the stuffed noodles in rows.
Cover with remaining spaghetti sauce, and top it with the remaining 1 cup of mozzarella cheese.
Start by preheating the oven at 350 degrees. Then cook your manicotti pasta according to package directions, drain, and set aside to cool. Then brown the 1 pound ground beef with the chopped green pepper, and chopped onion in a skillet. After browning the ingredients, drain off the fat and set the meat aside to cool. Combine 1 1/2 cups of cottage cheese, 1 cup of the mozzarella cheese, 1/2 cup of Parmesan cheese, 2 egg whites, and a 1/2 teaspoon of ground oregano. Then mix together well.Now add in the beef mixture.Use this mixture to stuff the manicotti. Then add enough spaghetti sauce to cover the bottom of the 9x13 dish and top the sauce with the stuffed noodles in rows.Cover with remaining spaghetti sauce, and top it with the remaining 1 cup of mozzarella cheese.Bake in the oven for 45 minutes.
Today I am featuring a delicious salad loaded with chicken, apples, cranberries, blue cheese, a wonderful pecan mix, and a raspberry vinaigrette that adds the perfect sweetness! Like most people…I just went to an apple orchard, and now I am surrounded by bags of apples sitting around my kitchen. After seeing all of these apples over and over again, I decided to do something with them by making a fantastic salad. I love how apples add that fresh crisp taste that enhances the flavor of all of the other ingredients. So let’s get out some apples and make this healthy fall favorite.
First cook four chicken breasts seasoned with salt and pepper in the oven at 350 degrees for 30 minutes. Cook until it temps at 165 degrees on a meat thermometer. While your chicken is cooking, clean and chop one head of iceberg lettuce into a large bowl.
Next chop up 4 apples.
Then add the apples to the salad.
Now add 1/2 cup of dried cranberries, 1 (4 oz.) package of Sahale Maple Pecan Glazed Mix, and 1/2 cup of Kraft blue cheese crumbles to the salad.
Next chop the cooked chicken breasts and add it to the salad.
Then add Kraft Raspberry Vinaigrette to each bowl as you serve your salads.
Now you are ready to enjoy this fresh wonderful salad.
1 (4 oz.) package of Sahale Maple Pecan Glazed Mix
1/2 cup of Kraft Blue Cheese Crumbles
1 ( 16 oz.) bottle of Kraft Raspberry Vinaigrette
Instructions
First cook four chicken breasts seasoned with salt and pepper in the oven at 350 degrees for 30 minutes. Cook until it temps at 165 degrees on a meat thermometer. While your chicken is cooking, clean and chop one head of iceberg lettuce into a large bowl. Next chop up 4 apples. Then add the apples to the salad. Now add 1/2 cup of dried Craisins, 1 (4 oz.) package of Sahale Maple Pecan Glazed Mix, and 1/2 cup of Kraft blue cheese crumbles to the salad. Next chop the cooked chicken breasts and add it to the salad. Then add Kraft Raspberry Vinaigrette to each bowl as you serve your salads.
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