Yummy Recipe Thursday! (Grilled Garlic Parmesan Zucchini)

Hello again friends and food lovers. Welcome to another Yummy Recipe Thursday. I tried to get this posted yesterday but time just wasn’t on my side so he we are. Today I have a great recipe for the upcoming 4th of July holiday. These Grilled Garlic Parmesan Zucchini are quite amazing and also a really good way to get your kids to eat their veggies. This is another pretty straight-forward recipe so there’s not much else to say about this one. Chances are that you’re already going to have that grill fired up on the 4th of July so why not try something new and delicious to go along with whatever protein you’re grilling. I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Grilled Garlic Parmesan Zucchini

• 3 Zucchini
• 3 Tbsp Butter, softened
• 2 Cloves Garlic, minced
• 1 Tbsp Chopped Fresh Parsley
• 1/2 cup Freshly Grated Parmesan Cheese

1. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
2. Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise making 6 slices per zucchini.
3. Mix the butter, garlic, and parsley together in a bowl; spread the mixture onto both sides of each zucchini slice.
4. Sprinkle one side of each zucchini slice with Parmesan cheese and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
5. Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

Yummy Recipe Wednesday! (Slow Cooker Pulled Pork)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. I apologize for not having any new recipes posted for the past month but I’ve had some personal things come up and have been unable to give any attention to the blog. Things should be back on track now so I should have recipes weekly again going forward. On that note, today I bring you an amazing pulled pork recipe. This recipe is great if you’re someone who likes pulled pork but you don’t have a smoker. You can make this right in your slow cooker and it’s easily as good as pulled pork made in a smoker. You can serve this pulled pork on buns for your classic pulled pork sandwich, serve it on tortillas for some awesome pulled pork tacos, or even mix it in with some lettuce and other salad toppings for a tasty pulled pork salad. However you serve it, I guarantee no one will go home hungry. Give this a try at your upcoming 4th of July holiday party, or whatever event you have going on, and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Pulled Pork

• 1 tsp Vegetable Oil
• 1 (4 lb) Pork Shoulder Roast
• 1 cup Barbeque Sauce
• 1/2 cup Apple Cider Vinegar
• 1/2 cup Chicken Broth
• 1/4 cup Light Brown Sugar
• 1 Tbsp Prepared Yellow Mustard
• 1 Tbsp Worcestershire Sauce
• 1 tsp Liquid Smoke
• 1 Tbsp Chili Powder
• 1 Extra Large Onion, chopped
• 2 Large Cloves Garlic, crushed
• 1 1/2 tsp Dried Thyme

1. Pour the vegetable oil into the bottom of a slow cooker and place the pork roast into the slow cooker.
2. Pour in the barbecue sauce, apple cider vinegar, and chicken broth; stir in the brown sugar, yellow mustard, Worcestershire sauce, liquid smoke, chili powder, onion, garlic, and thyme.
3. Cover and cook on High until the roast shreds easily with a fork, about 5 to 6 hours.
4. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

Yummy Recipe Wednesday! (Eggs Benedict Casserole)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Eggs Benedict, for those who may not know, is typically half of a toasted English muffin topped with ham (or Canadian-style bacon), a poached egg, and a delicious Hollandaise Sauce which is a creamy sauce made from egg yolks, butter, and a few other ingredients. Well today I bring you an awesome recipe for Eggs Benedict in the form of a casserole. This casserole has all of the delicious flavors of Eggs Benedict, minus the added creaminess from the runny yolk of a poached egg, including an easy homemade Hollandaise Sauce. You can use a packaged Hollandaise Sauce if you prefer but I don’t think it tastes nearly as good as the homemade stuff and it’s just as easy to make from scratch as it is from a package. Give this recipe a try next time you’re serving brunch to friends or family and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Eggs Benedict Casserole

For the casserole:

• 8 Large Eggs
• 2 cups Milk
• 3 Green Onions, chopped
• 1 tsp Onion Powder
• 1 tsp Salt
• 3/4 lb Canadian Bacon, diced
• 6 English Muffins, cut into 1/2-inch pieces
• 1/2 tsp Paprika

For the Hollandaise Sauce:

• 3 Egg Yolks
• 1/4 tsp Dijon Mustard
• 1 Tbsp Lemon Juice
• 1 dash Hot Pepper Sauce
• 1/2 cup Butter

1. Spray a 9x13-inch baking dish with cooking spray.
2. In a large bowl, whisk together the eggs, milk, green onions, onion powder, and salt until well combined.
3. Layer half of the Canadian bacon across the bottom of the prepared baking dish; spread the English muffin pieces over the meat and top with the remaining Canadian bacon.
4. Pour the egg mixture over the casserole; cover the baking dish with plastic wrap and refrigerate overnight.
5. Preheat the oven to 375°F (190°C); sprinkle the casserole with paprika and cover with aluminum foil.
6. Bake the casserole in the preheated oven until the eggs are nearly set, about 30 minutes; remove the foil and continue baking, uncovered, until the eggs are completely set, about 15 more minutes.
7. When the casserole has about 5 minutes remaining, combine the egg yolks, mustard, lemon juice and hot pepper sauce in a blender; cover and blend for about 5 seconds.
8. Place the butter in a glass measuring cup, or bowl, and heat the butter in the microwave for about 1 minute or until completely melted and hot.
9. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream. The sauce should begin to thicken almost immediately; drizzle the sauce over the hot casserole and serve.

Yummy Recipe Wednesday! (Taco Casserole)

Hello friends and food lovers. Welcome once again to another Yummy Recipe Wednesday. Today I bring you a simple yet delicious casserole. One of the things I like most about this dish is that it’s very versatile. You could add black olives, cilantro, or any other number of ingredients to this without messing up the core flavor. Just one little side note on this dish, if you don’t use Thick & Chunky Salsa you may want to cut down the amount a little bit or this might turn out a little too watery for you. Give it a try, as is, or modify this dish however you like and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Taco Casserole

• 8 oz Macaroni
• 1 lb Lean Ground Beef
• 1 pkg Taco Seasoning Mix
• 1/2 cup Chopped Onion
• 1 cup Thick & Chunk Salsa
• 1 (14.5 oz) can Diced Tomatoes
• 2 cups Shredded Mexican Cheese Blend
• 1 cup Crushed Tortilla Chips
• 1/4 cup Chopped Green Onions
• 1/2 cup Sour Cream (optional)

1. Preheat the oven to 350°F (175°C); spray a 9x13 inch baking dish with non-stick cooking spray.
2. Cook the pasta in a large pot of boiling water until al dente; drain.
3. In a large skillet, cook the ground beef according to the instructions on the Taco Seasoning Mix package.
4. Once your Taco Beef is finished, add the onion, salsa, diced tomatoes, and pasta to the pan and stir well to combine; add 1 cup of the shredded cheese to the pan and stir everything together until the cheese is melted.
5. Transfer the beef mixture to the prepared 9x13 inch baking dish; cover the top of the casserole with the remaining 1 cup of shredded cheese.
6. Bake the casserole for 15 to 20 minutes or until the cheese is melted. Serve with crushed tortilla chips, chopped green onions and sour cream, if desired.

Yummy Recipe Wednesday! (Simple Garlic Shrimp)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. If you’re a fan of shrimp and a huge lover of garlic, like I am, then you’re really going to love today’s recipe. As the title might suggest, this is a very simple shrimp recipe. Although it’s a simple dish there’s nothing simple about the flavors in this dish. You definitely won’t want to omit any ingredients in this recipe, especially the caper brine. While I’m sure this shrimp would taste good without the brine, I just don’t think the flavors would be as good without it. However, if you don’t have caper brine and absolutely refuse to go to the store, you could try something similar like green olive juice, jalapeno juice, or even a nice white wine might do the trick. However you decide to make it, I’m sure your guests will be amazed by the big flavor and will think you slaved over this awesome dish. Give it a try, I promise there won’t be a single disappointed guest at your dinner party. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Simple Garlic Shrimp

• 1 1/2 Tbsp Olive Oil
• 6 cloves Garlic, finely minced
• 1/4 tsp Red Pepper Flakes
• 1 lb Shrimp, peeled and deveined
• Salt, to taste
• 3 Tbsp Lemon Juice
• 1 Tbsp Caper Brine
• 2 Tbsp Cold Butter
• 1/3 cup Chopped Italian Flat Leaf Parsley, divided
• Water, as needed

1. Heat the olive oil in a heavy skillet over medium heat; stir in the garlic and red pepper flakes and cook for 1 minute.
2. Add the shrimp to the pan in an even layer and cook for 1 minute without stirring.
3. Season the shrimp with salt; cook and stir for about 1 more minute until the shrimp begin to turn pink.
4. Stir in the lemon juice, caper brine, cold butter, and half the parsley; cook until all butter has melted to form a thick sauce and the shrimp are pink and opaque, about 2 to 3 minutes.
5. Remove the cooked shrimp with a slotted spoon and transfer them to a bowl; continue to cook the butter sauce in the pan for about 2 minutes, adding water 1 teaspoon at a time if it’s too thick for your liking, and season with salt to taste.
6. Serve the shrimp topped with the butter sauce; garnish with the remaining flat-leaf parsley.

Yummy Recipe Wednesday! (Tangy Shrimp Dip)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Today I bring you what I would consider to be a spring dish but you really can make this any time of year. This is one of those recipes that absolutely delicious as it is but there’s lots of room to personalize this dish. I personally like to add some lumped crabmeat and some chopped fresh avocado into this dip. It gives it a sort of guacamole vibe but then again I’m a big fan of Kicked Up Guacamole with Lumped Crabmeat so that probably explains it since there’s a lot of the same ingredients. Anyway, give this a try the next time you’re entertaining guests or you have to make something for a pot luck. I promise it will disappear faster than you can blink an eye. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Tangy Shrimp Dip

• 1 (8 oz) pkg Cream Cheese, softened
• 1/2 cup Mayonnaise
• 1/4 cup Sour Cream
• 2 (4.5 oz) cans Small Shrimp, drained
• 1 (8 oz) jar Cocktail Sauce
• 1 cup Shredded Mozzarella Cheese
• 1/4 cup Chopped Green Onion
• 1/4 cup Chopped Green Bell Pepper
• 1 Tomato, chopped

1. In a medium bowl, mix together the cream cheese, mayonnaise and sour cream until smooth; spread into the bottom of a serving dish.
2. Layer the top of the cream cheese mixture with the remaining ingredients in the following order: shrimp, cocktail sauce, mozzarella cheese, green onion, green pepper, and tomato.
3. Cover and refrigerate for at least 1 hour before serving.

Yummy Recipe Thursday! (Southern Pineapple Casserole)

Hello again friendly food lovers and welcome to another Yummy Recipe Thursday. So it may be a day late but I’ve got a recipe for you today for something truly amazing. I remember the first time I saw this recipe; I was confused at first by the combination of ingredients. Cheese and Pineapple? Really? Of course it didn’t sound absolutely appalling and I’m always adventurous when it comes to food anyway so I gave it a try and it’s almost hard to describe in words just how incredible this casserole is. Salty, sweet, and savory are three things that should be combined more often. I later found out that this dish is often times served at Thanksgiving and Easter which makes a lot of sense since pineapple and ham, something served on both of those holidays, go together so well. With Easter coming up this weekend, I highly recommend you give this a try. Just be prepared to make this every Easter, and maybe other holidays, because it will be highly requested by your friends and family. As always, please feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Southern Pineapple Casserole

• 1 (20 oz) can Pineapple Chunks
• 1 (20 oz) can Crushed Pineapple, drained
• 40 Buttery Round Crackers, crushed
• 1 cup Butter, melted
• 6 Tbsp All-Purpose Flour
• 1 cup White Sugar
• 2 cups Finely Shredded Sharp Cheddar Cheese

1. Preheat the oven to 350°F (175°C); drain the pineapple chunks, reserving 1/4 cup of the juice.
2. In a small bowl mix together the crushed crackers and melted butter; set aside.
3. In a large bowl combine the pineapple chunks, crushed pineapple, flour, sugar, cheddar cheese, and reserved pineapple juice; pour the mixture into a 1 1/2 quart casserole dish.
4. Bake for 15 minutes in the preheated oven.
5. Sprinkle the cracker crumb mixture over the top of the pineapple mixture.
6. Bake an additional 20 minutes or until the cracker crust is a nice golden brown color.

Yummy Recipe Wednesday! (Irish Colcannon)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. So with tomorrow being St Patrick’s Day I figured I should probably go ahead and post another Irish recipe in celebration of the day. The recipe I bring you today is a side dish of potatoes, cabbage, onion, and bacon that’s all mashed together and is typically eaten alongside Corned Beef. You can also combine the leftover Corned Beef with the leftover Colcannon, assuming there is any, the next day for an absolutely delicious treat. Personally I love this dish all year around, especially in the winter months. It goes great with anything that you would normally have mashed potatoes with. Give this a try for yourself tomorrow to go along with your St Patrick’s Day Corned Beef dinner and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger, if you aren’t already, so you don’t miss a single new post.

Irish Colcannon

• 2 1/2 lbs Potatoes, peeled and cubed
• 6 slices Bacon
• 1/2 Small Head Cabbage, chopped
• 1 large Onion, chopped
• 1/2 cup Milk
• Salt and Pepper, to taste
• 1/4 cup Butter, melted

1. Place the potatoes in a saucepan with enough water to cover them; bring to a boil and cook for 15 to 20 minutes or until tender.
2. Place the bacon in a large, deep skillet and cook over medium high heat until evenly brown; drain the bacon, reserving the drippings, crumble the bacon and set it aside.
3. In the reserved drippings, saute the cabbage and the onion until soft and translucent.
4. Drain the cooked potatoes, mash them with milk and season with salt and pepper to taste.
5. Fold the bacon, cabbage, and onions into the potato mash then transfer the mixture to a large serving bowl; make a well in the center of the potatoes, pour in the melted butter, and serve immediately.

Yummy Recipe Wednesday! (Catalina Tortilla Salad)

Hello friends and food lovers. Welcome to another Yummy Recipe Wednesday. Today I bring you a delicious spin on Taco Salad that is actually meatless, but can easily be made with meat if desired. I usually make this salad with no meat if I’m bringing it as a side dish to a potluck and if I’m having it at home I’ll usually add ground beef or chicken, which are both amazing in this salad. Now, if you’re wondering to yourself “what exactly is Catalina dressing?” I can help with that …. sort of. All I can really tell you is that Catalina dressing is very very similar to French dressing but is a darker red color and is slightly sweeter than French dressing. Also, I can only find Catalina dressing in Kraft brand here and I’m starting to believe that it’s something that Kraft came up with but I can’t find anything online confirming or denying that. Anyway, this recipe is pretty straight forward so there's really no advice or clarification needed. Give it a try at your next family gathering or the next time you’re craving a Taco Salad but want something different. I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Catalina Tortilla Salad

• 1 head Lettuce, chopped
• 2 cans Chili Beans, drained
• 1 can Diced Tomatoes, drained
• 1 pkg (2 cups) Shredded Cheddar Cheese
• 1 can Black Olives (optional)
• 1 bag Tortilla Chips (Plain or Doritos), crushed
• About 1/2 bottle Catalina Dressing, to taste

1. In a large bowl, add the lettuce, beans, tomatoes, cheese, black olives (if using), and crushed tortilla chips; toss well to combine.
2. Just before serving pour in approximately 1/2 bottle of Catalina salad dressing, more or less to your taste, and toss well to coat everything in dressing.

Yummy Recipe Wednesday! (Authentic Irish Soda Bread)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. To kick of the month of March I have a recipe for a delicious Irish Soda Bread as a sort of celebration of St Patrick’s Day this month. I imagine I will have at least 1 or 2 more Irish recipes for you this month. So from what I’ve been told this Irish Soda Bread recipe is about as authentic as they come. I know that a lot of Irish dishes like Soda Bread and Colcannon are made slightly different depending on what county in Ireland it comes from and I don’t know what county this recipe comes from but I’m told it’s authentic. Personally, I’ve tried lots of different Soda Breads and this is probably one of the best ones I’ve ever had. I love this recipe as well because it’s super simple to make. In fact, this would be a great recipe to make with children. On a side note, the dough with be slightly damp and sticky after kneading it but it’s supposed to be that way so you don’t need to throw anymore flour at it. Give this recipe a try and let me know what you think in the comments below and as always, be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Authentic Irish Soda Bread

• 1 cup Milk
• 2 Tbsp Distilled White Vinegar
• 2 cups All-Purpose Flour
• 1 Tbsp White Sugar
• 1/2 tsp Baking Soda
• 1/2 tsp Salt

1. In a small bowl, stir together the milk and vinegar and allow to stand until curdled, about 10 minutes.
2. Preheat the oven to 400°F (200°C); grease a baking sheet.
3. In a large bowl combine the flour, sugar, baking soda, and salt.
4. Gradually stir the soured milk into the flour mixture just until the dough comes together then turn the dough out onto a well-floured surface.
5. Knead the dough a few times, and shape it into a round loaf, then place it onto the prepared baking sheet; with a sharp knife, cut an X into the top of the dough to release steam and help the bread keep its round shape as it bakes.
6. Bake the bread in the preheated oven for about 30 minutes or until golden brown.

Yummy Recipe Wednesday! (Cornbread Casserole)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Today I bring you a recipe for a really delicious, as well as easy to make, twist on traditional cornbread. My mom usually makes this during the Thanksgiving and Christmas holidays but I figured cornbread is good any time so why not share this today. There’s not a lot to say about this one besides how amazingly delicious it is. I think if I had to describe this dish in a few words it would be ‘dense, moist, cheesy corn goodness’ but it’s hard to really describe how good this is so you’re just going to have to try it for yourself. I promise you won’t be disappointed and your guests will be begging for the recipe. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Cornbread Casserole

• 1 (15 oz) can Whole Kernel Corn, drained
• 1 (14.75 oz) can Cream-Style Corn
• 2 Eggs
• 1 (8 oz) pkg Dry Cornbread Mix
• 1 cup Sour Cream
• 8 oz Cheddar Cheese, shredded

1. Preheat the oven to 400°F (200°C); lightly grease a 9x13 inch baking pan.
2. In a large mixing bowl, combine both cans of corn, eggs, cornbread mix and sour cream; stir until blended then pour the batter into the prepared pan and sprinkle the top with cheese.
3. Bake in the preheated oven for 30-45 minutes, until golden brown and cooked through.

Yummy Recipe Wednesday! (Slow Cooker Chicken Chile Pasta)

Hello again food fanatics and welcome to another Yummy Recipe Wednesday. Today I bring you an amazing pasta dish that’s easy to make and is loaded with flavor. It’s not just the flavor that’s amazing either. The wonderful smell in your home as this slowly cooks is just as amazing. If you want to save a little time at the beginning of this recipe, shredding the chicken off a pre-cooked rotisserie chicken works wonderfully as well. Also, if you’re not a big fan of spicy food I recommend using regular diced tomatoes instead of the ones with the green chiles in them. Give this a try at your next pot luck dinner or family gathering and I’m certain you won’t have any leftovers to worry about later. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Chicken Chile Pasta

• 3-4 Boneless Skinless Chicken Breasts
• 2 cans Chicken Broth
• 1 can Cream of Chicken Soup
• 4 stalks Celery, chopped
• 1 clove Garlic, minced
• 1 Onion, chopped
• 1 Green Bell Pepper, chopped
• 2 (10 oz) cans Diced Tomatoes with Green Chiles
• 1 (16oz) pkg Velveeta Cheese, cubed
• 2 (4.5 oz) cans Sliced Mushrooms
• 12 oz Vermicelli Pasta

1. Place the chicken breasts and 2 cans of chicken broth in a slow cooker; add water, if needed, so that all the chicken is covered and cook on high for 2 to 3 hours or until the chicken is cooked through and can be shredded; shred the chicken and set aside.
2. Remove all but 1 cup of the broth from the slow cooker and discard; add the cream of chicken soup and shredded chicken into the slow cooker with the remaining 1 cup of broth.
3. Add the celery, garlic, onion, bell pepper, diced tomatoes with green chiles, Velveeta cheese, and sliced mushrooms to the slow cooker and stir well to combine.
4. Cook on LOW for 3 hours.
5. Boil the vermicelli pasta for 1/2 the recommended cooking time on the package then add the pasta to the slow cooker and stir everything well to combine.
6. Cook on LOW for another 3 hours; serve hot.

Yummy Recipe Wednesday! (Lemon Cream Cheese Bars)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Today I bring you a fairly simple but super delicious recipe. I don’t make a lot of desserts, as you may have noticed if you’ve been following the blog long, but on occasion I find something that looks amazing and I just have to give it a try. I really enjoy lemon squares but I don’t think I’ve ever had any with cream cheese in them until now and I was certainly no disappointed. The recipe is fairly straight forward and just right the way it is so there’s not much to say about these in that regard. Give them a try for yourself and I promised you won’t be disappointed either. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Lemon Cream Cheese Bars

• 2 (8 oz) cans Refrigerated Crescent Roll Dough
• 2 Lemons, zested and juiced
• 2 (8 oz) pkgs Cream Cheese, softened
• 1/2 cup + 3 Tbsp White Sugar, divided
• 2 Tbsp Butter, melted

1. Preheat the oven to 350°F (175°C); line the bottom of a 9x13-inch baking dish with aluminum foil and spray with non-stick cooking spray.
2. Press 1 can of crescent roll dough into the bottom of the prepared baking dish, stretching to the edges; bake in the pre-heated oven for about 10 minutes and then allow it to cool completely.
3. Mix the zest of 1 1/2 lemons and the juice from 2 lemons together in a bowl.
4. Beat the cream cheese and 1/2 cup of sugar into the lemon zest mixture using an electric mixer until smooth and creamy; spread the cream cheese mixture over the pre-cooked bottom crescent roll layer.
5. Unroll the second can of crescent roll dough and layer it over the cream cheese mixture, gently stretching the dough to the edges; brush the melted butter over the crescent roll dough layer.
6. Mix the remaining lemon zest and 3 tablespoons of sugar together in a bowl; sprinkle over the buttered top crescent roll dough layer.
7. Bake in the preheated oven until the top is golden brown, about 30 minutes; remove from the oven and allow to cool for about 20 minutes.
8. Cut the dessert into squares then refrigerate until chilled, at least 1 hour.

Yummy Recipe Thursday! (Alaskan Cod and Shrimp with Tomatoes)

Hello again friends and food lovers. This week we’re doing a Yummy Recipe Thursday since yesterday was such a crazy day. So I was just noticing the other day that it’s been over a year since I’ve posted any sort of seafood recipe here on the blog so that’s what we’re doing today. I don’t make a lot of seafood dishes at home because my wife isn’t a fan but the recipe I have for you today is perfect for those picky eaters that may not care for fish and/or shrimp. This recipe is super easy to make and really you can use any kind of fish if you don’t happen to have Cod on hand or want to use something a little cheaper. As I mentioned in last week’s recipe, Del Monte makes Diced Tomatoes with Basil, Garlic, and Oregano but if you can’t find that just use regular diced tomatoes and add about a teaspoon or two of dried Italian seasoning to the tomatoes when you add them to the pan. That’s about all there is to say about this recipe. A super simple, super easy, super delicious dish. Give this a try next time you’re entertaining guests and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Alaskan Cod and Shrimp with Tomatoes

• 2 Tbsp Butter
• 6 cloves Garlic, minced
• 1 (14.5 oz) can Diced Tomatoes with Italian Seasoning
• 1 lb Alaskan Cod
• 1/2 lb Large Shrimp, peeled and deveined
• Salt and Pepper, to taste
• 2 tsp Dried Italian Seasoning, or to taste
• 1/2 cup Grated Parmesan Cheese

1. Heat the butter in a large skillet over medium-high heat.
2. Add the garlic to the pan and cook until the garlic is light golden brown in color; add the diced tomatoes and stir well.
3. Nestle the cod into the tomato mixture and season with salt and pepper; cover the skillet and simmer for about 3 minutes.
4. Flip the cod over then add the shrimp to the pan; season again with salt and pepper and add the dried Italian seasoning; re-cover and cook for about another 3 minutes.
5. Remove the cover and add the Parmesan cheese; continue to cook, UNCOVERED, until the juice evaporates slightly and the fish and shrimp and cooked through, about another 2 to 3 minutes.
6. Serve as-is or over a bed of angel hair pasta.

Yummy Recipe Wednesday! (Unstuffed Cabbage Rolls)

Hello again friends and food lovers. Welcome to the first Yummy Recipe Wednesday of 2016. I hope everyone had wonderful and safe holidays. I know there are a lot of you that made losing weight your New Year’s resolution so I figured I would bring you a somewhat healthy recipe today. A couple of years ago I shared a recipe here for Golumpki, aka Cabbage Rolls, which is basically ground beef, rice, onion, and seasoning wrapped in cabbage leaves. Well today I bring you a recipe that gives you the same basic flavors without the work involved in making the actual rolls. I actually prefer this method over making the actual rolls myself due to the ease but I still like to make the rolls when I’m cooking for guests. The recipe is pretty straight forward. I believe Hunts makes Tomato Sauce with Basil, Garlic, and Oregano and Del Monte makes Diced Tomatoes with Basil, Garlic, and Oregano. However, if you can’t find either of those in your store just add your own Basil and Oregano and taste as you go until it’s to your liking. That’s about all there is to say about this one. Give it a try for yourself next time you’re in the mood for some cabbage, I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Unstuffed Cabbage Rolls

• 1 lb Lean Ground Beef
• 1 Onion, diced
• 2 cloves Garlic, minced
• 1 Medium Head Cabbage, roughly chopped
• 1 (10.75 oz) can Condensed Tomato Soup
• 1 (8 oz) can Tomato Sauce with Italian Seasonings
• 2 (14.5 oz) cans Diced Tomatoes with Italian Seasonings
• 8 oz Water
• Salt and Pepper to taste
• 1/2 cup sour cream

1. Heat a large skillet, or dutch oven, over medium-high heat; add the ground beef, diced onion, and minced garlic to the hot skillet and cook until browned and crumbled, about 5 to 7 minutes, then drain and discard the grease.
2. Stir in the chopped cabbage, tomato soup, tomato sauce, diced tomatoes, water, salt, and pepper; cover and simmer until the cabbage is tender, stirring occasionally, about 30 minutes to 1 hour depending on how tender you like your cabbage.
3. Stir in the sour cream just before serving and serve over cooked rice.

Yummy Recipe Wednesday! (Eggnog Cheesecake)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. As you may know if you frequent my blog, I don’t post many dessert recipes on here. However, the holidays are here and around our place Eggnog is a staple in the fridge during the holidays. Cheesecake also happens to be one of my favorite desserts so I figured why not share this delicious Eggnog Cheesecake recipe. This cheesecake is so creamy smooth and the addition of cinnamon and nutmeg both in the crust and the batter really makes the Eggnog flavor pop. As for the recipe itself, if you don’t have Rum or don’t want to put Rum in your cheesecake you could use 1 Tablespoon of Vanilla in its place. Also keep in mind that you can use a premade crust from the store but if you do, you will have more batter than what will fit in the crust. Give this a try at your upcoming holiday gathering and listen to everyone rave. I get requests to make this every year so be prepared! As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Eggnog Cheesecake

• 1 cup Graham Cracker Crumbs
• 1 Cup + 2 Tbsp White Sugar, divided
• 1 1/2 tsp Cinnamon, divided
• 3/4 tsp Nutmeg, divided
• 3 Tbsp Melted Butter
• 3 (8 oz) pkgs Cream Cheese, softened
• 3 Tbsp All-Purpose Flour
• 1 cup Eggnog
• 2 Eggs
• 2 Tbsp Rum*

*You can substitute 1 Tbsp Vanilla in place of the Rum if desired

1. Preheat the oven to 325°F (165°C).
2. In a medium bowl combine the graham cracker crumbs, 2 Tbsp sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and butter; press into the bottom of a 9 inch spring form pan.
3. Bake the crust in the preheated oven for 10 minutes; place on a wire rack to cool.
4. Increase the oven temperature to 425°F (220°C).
5. In a food processor combine the cream cheese, 1 cup sugar, flour and eggnog; process until smooth.
6. Blend in the eggs, rum, remaining 1 tsp cinnamon, and the remaining 1/2 tsp nutmeg; pour the mixture into the cooled crust.
7. Bake in the preheated oven for 10 minutes.
8. Reduce the heat to 250°F (121°C) and bake an additional 45 minutes, or until the center of the cake is barely firm to the touch.
9. Remove the cheesecake from the oven and immediately loosen the cake from the rim; let the cake cool completely before removing the rim.

Yummy Recipe Wednesday! (Parmesan Chicken Bake)

Welcome friends and foodie fans to another Yummy Recipe Wednesday. Today I bring you a recipe that’s perfect for those nights when you’ve had a long day at work and you just don’t feel like spending a lot of time in the kitchen. Not only is this Parmesan Chicken Bake easy to make but it’s also healthier than your traditional Parmesan Chicken since it’s baked and not fried. You still get all the crunchy, cheesy, saucy flavors of Parmesan Chicken without spending a lot of time in the kitchen. My only advice with this dish is if you’re using thick chicken breasts either cut them in half or pound the thick parts flat so everything cooks evenly. Alternatively, you could use chicken tenders instead of chicken breasts. Give this a try for yourself and feel free to leave comments below letting me know what you thought and what changes, if any, that you made to the dish. As always, be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Parmesan Chicken Bake

• 2 Tbsp Olive Oil
• 2 cloves Garlic, finely chopped
• 1/4 tsp Crushed Red Pepper Flakes, to taste
• 6 Skinless, Boneless Chicken Breast Halves
• 2 cups Spaghetti Sauce, your favorite kind
• 1/4 cup Chopped Fresh Basil
• 1 (8 oz) pkg Shredded Mozzarella Cheese, divided
• 1/2 cup Grated Parmesan Cheese, divided
• 1 (5 oz) pkg Garlic Croutons*

* If using large croutons, lightly crush them into smaller pieces.

1. Preheat the oven to 350°F (175°C).
2. Coat the bottom of a 9x13 inch casserole dish with olive oil; sprinkle the bottom of the dish with the garlic and hot red pepper flakes.
3. Arrange the chicken breasts in bottom of the dish; pour the marinara sauce over the chicken.
4. Sprinkle the basil over the marinara sauce then top with half the mozzarella cheese and half the Parmesan cheese.
5. Sprinkle on the croutons then top with the remaining mozzarella cheese and remaining Parmesan cheese.
6. Bake in the preheated oven until the cheese and croutons are golden brown** and the chicken reads at least 160°F (70°C) on an instant-read thermometer inserted into the thickest part of a chicken breast. Cooking time should be about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts.

** If the cheese and croutons are golden brown before the chicken finishes cooking, cover the casserole with foil and continue cooking until the chicken is done.

Yummy Recipe Wednesday! (Crispy Buffalo Chicken Wontons)

Hello again foodie friends and welcome to another Yummy Recipe Wednesday. Today I bring you a recipe that’s a nice little twist on your classic buffalo chicken dip. Instead of dipping your chips in the buffalo chicken dip you get the dip wrapped up neatly in a crispy wonton shell that you can actually dip into another dip. I know… it’s crazy! I personally prefer these dipped in a little blue cheese dressing but you could also just use ranch or even mix the ranch and blue cheese together with a little hot sauce for a spicy zing. These are great as an appetizer for parties and family get-togethers. We’ve got Christmas and New Years Eve coming up and the Super Bowl will be here in a couple of months as well. Give these a try and your next event and see if they don’t disappear before your eyes. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Crispy Buffalo Chicken Wontons

• Vegetable Oil, for frying
• 1 cup Shredded Cooked Chicken
• 1/4 cup Shredded Cheddar Cheese
• 2 Tbsp Ranch Dressing
• 1 Tbsp Butter, melted
• 1 1/2 tsp Hot Pepper Sauce, or to taste
• 20 Wonton Wrappers

1. Heat the vegetable oil in a deep-fryer or large saucepan to 350° F (175° C).
2. In a bowl mix together the chicken, cheddar cheese, ranch dressing, butter, and hot sauce until well combined.
3. Working one at a time, scoop about 1 tablespoon of the chicken mixture onto the center of a wonton wrapper; moisten the edges of the wrapper with a wet finger then fold the wonton in half diagonally and press to seal.
4. Arrange the wontons on a baking sheet and freeze for 5 to 10 minutes.
5. Fry the wontons in the preheated oil until golden brown and crispy, 2 to 3 minutes.

Yummy Recipe Wednesday! (Slow Cooker Creamy Potato Soup)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Hopefully everyone had a wonderful and delicious Thanksgiving last week. At one of our several Thanksgiving dinners, we had a Slow Cooker Soup Dinner (with a chocolate turkey for dessert) and the recipe I bring you today was one that a family member made. Last year I posted another Slow Cooker Creamy Potato Soup recipe and while both soups are really good, I think this one edges out the other one as my new favorite. The cream cheese in this recipe adds a nice richness to the soup and the chopped ham really elevates this soup to the next level. This recipe also doubles nicely which is great so you can freeze some of the soup for later. Give this soup a try for yourself and let me know what you think in the comments below and what changes, if any, you made to the soup. As always, be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Creamy Potato Soup

• 3 cups Peeled and Cubed Potatoes
• 1/2 cup Chopped Celery
• 1/2 cup Chopped Onion
• 1 cup Chicken Stock
• 1 tsp Dried Parsley
• 1/2 tsp Salt
• 1 pinch Ground Black Pepper
• 2 tsp All-Purpose Flour
• 1 1/2 cups Milk
• 1/2 (8 oz) pkg Cream Cheese, cubed
• 1 cup Chopped Ham

1. Place the potatoes, celery, onion, chicken stock, and parsley into a slow cooker and season everything with salt and black pepper; set the slow cooker on HIGH, cover, and simmer until vegetables are tender, about 2 hours.
2. Whisk the flour and milk together in a bowl until smooth then pour the mixture into the slow cooker and stir until thickened; cook on HIGH for 2 more hours.
3. Mash the potatoes in the slow cooker to your desired thickness and consistency then stir in the cream cheese and cooked ham; simmer the soup until the cream cheese has melted, the soup is thick and creamy, and the ham is heated through, about 30 minutes to 1 hour.