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dimanche 24 avril 2022

The amazing Chicken Spaghetti


 This is a great, comfort dish. My sister gave me the recipe and I tweaked it to fit my family’s taste. My friends also request this when we have pot-luck dinners. Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread. You’ll be a hit with everyone.
-This is my go to recipe for chicken spaghetti now. So much easier than an older recipe I had and so much cheesier! I haven’t had ANY complaints about it. I do certain tweeks to the recipe though (I brown the chicken chunks in a skillet for more flavor and boil the noodles in chicken stock and a Tbsp of chicken base and ALWAYS use red bell peppers). It goes fast in my family! We love it! Thanks again for this wonderful recipe!
-I’ve made this recipe 3 times now. Last time my husband said ‘”every time you make this it’s so good!” I shred the chicken instead of cut it into small chunks as I think it mixes better with the spaghetti noodles that way. Also, this is the first time I’ve watched the video on the chicken spaghetti page and I see the can of Rotel wasn’t drained. I’ve been draining them, so next time I will try without. Love this recipe!
-This is my go to recipe for chicken spaghetti now. So much easier than an older recipe I had and so much cheesier! I haven’t had ANY complaints about it. I do certain tweeks to the recipe though (I brown the chicken chunks in a skillet for more flavor and boil the noodles in chicken stock and a Tbsp of chicken base and ALWAYS use red bell peppers). It goes fast in my family! We love it! Thanks again for this wonderful recipe!


Cook time: 30 Min Prep time: 30 Min Serves: 4 – 6

1 lb boneless, skinless chicken breasts
1 lb Velveeta cheese, regular or mexican
1 can(s) Rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste



1. Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2. Remove chicken when completely done, about 10 to 12 minutes.
3. Boil spaghetti pasta in remaining broth according to package directions.
4. Drain pasta after done and discard water. Set aside the pasta…Do not rinse.
5. Melt the butter in that same (empty) pot and saute the onion and bell pepper.
6. Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
7. Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
8. SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.

Michelle’s Ultimate Beef Stroganoff Casserole



Ultimate comfort food that includes egg noodles, cream cheese, cream of mushroom soup, and ground beef. Very rich, creamy, and totally satisfying on a chilly night. Super easy and fast for the working mom! My husband and sons always ask for seconds! Serve with garlic bread or bread and butter.


  • 1 lb. Egg noodles cooked
  • 1 lb. Lean ground beef
  • Salt and pepper to taste
  • Garlic powder to taste
  • 8 oz. Cream cheese
  • 2 Cans cream of mushroom soup
  • ½ C. Milk
  • 11 oz. Can sliced carrots drained


  1. Brown the ground beef seasoned with salt, pepper and garlic powder to taste over medium high heat in a large deep sided skillet until cooked through. Drain any excess grease.
  2. Reduce the heat to medium and stir in the cream cheese until melted.
  3. Stir in the soup and milk until well combined.
  4. Mix in the egg noodles and carrots.


Italian Cream Stuffed Cannoncini



Crispy and buttery puff pastry cannoncini (horns) filled with velvety and rich custard cream

I want to start the new year with the recipe of something special. Something Italian. Something that I simply LOVE. Something that is … what’s the right word?!?… DESSERT of course!!

And I don’t mean any random dessert but a crispy and buttery puff pastry shell exploding with rich and sinfully creamy custard.

Here is all I love (and need) in a pastry: lick-your-finger delicious (seriously!), easy to make (I used frozen puff pastry to make things easier), and oh-so pretty.
Take a look!



For the custard cream
  • 3 egg yolks
  • 3 tablespoons (30 gr) of all-purpose flour
  • 1/2 cup (100 gr) of sugar
  • 1 teaspoon of vanilla extract
  • 8 oz (235 ml) of milk
For the cannoncini
  • 1 sheet of puff pastry, defrosted (about 8 oz, 225 gr)
  • 1/4 cup (50 gr) of sugar
  • 1 egg (for egg wash)
  • powdered sugar to decorate


Start by preparing the custard cream (crema pasticcera):
  1. Warm up the milk until hot (not boiling).
  2. In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.
  3. Add the milk some at a time while whisking, making sure there are no lumps.
  4. Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.
  5. Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.
For the pastry horns:
  1. Preheat the oven to 400°F (200°C).
  2. Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
  3. Cut into 12 stripes (about 1 inch thick). Easy way to do it: cut the pastry in three parts, and then each part into four strips.
  4. Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
  5. Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
  6. Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
  7. Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
  8. Bake at 400°F (200 °C) for about 15-20 minutes until golden on top.
  9. Let them cool down for a couple of minutes and gently remove from the mold. If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.
  10. Before serving, fill with the cream using a piping bag. Sprinkle with powdered sugar if you like, and enjoy!

Hamburger Supreme Casserole



There are casseroles that are time-intensive and totally from scratch and then there are casseroles that take a few basic ingredients and quickly combine them in a way that somehow makes them even better, even more comforting. This Hamburger Supreme Casserole is more of the latter, the type of cozy casserole that families have been turning to for decades when they want something easy and sure to be delicious. It’s humble, but it always hits the spot.

It’s a hearty casserole – there’s macaroni and ground beef, tender canned mushrooms and plenty of melty cheddar and it’s all tucked into a creamy and flavorful base.

Since this relies on cream of mushroom soup for much of its creaminess, you don’t have to build a sauce, per se. You just brown up the ground beef and onions and then stir in the mushrooms, soup, and some milk. It’s a quick and convenient sauce, but most importantly it’s really yummy!


  • 1 lb lean ground beef
  • 1 small onion, chopped
  • 1 (10.5 oz) can cream of mushroom soup
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 (4 oz) can mushrooms, drained
  • 2 cups macaroni, uncooked
  • 2 cups sharp cheddar cheese, grated
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat oven to 350°F and grease a 2-quart casserole dish with butter or nonstick spray. Set aside.
  2. Cook macaroni 1 to 2 minutes less than package directions call for, drain, and set aside.
  3. In a large skillet, season beef with garlic powder, thyme, salt, and pepper and brown with onions until cooked through and onions are tender.
  4. Stir in soup, milk, and mushrooms and season to taste.
  5. Arrange half of meat mixture into bottom of baking dish. Layer with half of the macaroni and half of the cheese. Layer once more with remaining meat and remaining macaroni.
  6. Bake uncovered for 20 minutes. Top with remaining cheese and bake until cheese is bubbly and golden brown, about 10 minutes more.

Mexican Taco Lasagna



This layered taco lasagna recipe is more of an easy Mexican casserole, full of taco seasoned beef, tomatoes, onions, a cheesy sauce and flour tortillas.

Happy Wednesday Folks!! How did #NationalTacoDay almost get by me this year?!?!?!? So I’m a few days late but just had to share this Amazing Taco Lasagna Recipe with you. After all, taco day is everyday in my world!! How about you?

I must be honest. SHHHHHHH. This really isn’t a lasagna. It’s really a taco casserole with tortillas that I just call a taco lasagna recipe because it’s kind of like a lasagna set up to me. Does that make sense? Probably not. Anyhow….this Taco Lasagna Recipe is not for anyone looking to watch their waistline guys! It’s totally just the most perfect comfort food recipe on earth. Don’t cry. It’s ok every once in a while.



  • 12-13 soft flour 6-inch tortillas
  • 2 lbs. ground beef
  • 2 packets taco seasoning
  • 2 c diced tomatoes
  • 1 c diced red onions
  • 1/2 c diced green onions diced
  • 1/4 c chopped Jalapeño optional
  • Kosher salt to taste
  • 2 c heavy whipping cream
  • 1/2 stick butter
  • 3 c of taco cheese or Mexican style cheese shredded
  • 1.5 tsp Cajun seasoning
  • sour cream garnish
  • diced green onions garnish


  • In a small bowl, combine red onions, green onions, Jalapeño pepper, tomatoes, salt to taste. Set aside.
  • In a large skillet, brown meat and drain grease. Add taco seasoning and stir.
  • In a medium pot, bring heavy cream and butter to a boil, stirring until thickened. Remove from heat and add 2 cups of cheese. Add Cajun seasoning and keep warm.
  • In 9 x 13 casserole, layer 4 tortillas (cut so they fit in bottom of casserole), ground beef, cheese, and tomato mixture. Repeating until you have 3 layers finishing with the cheese sauce on top.
  • Add last cup of cheese on top of entire casserole.
  • Place in 400 degree oven covered for 20 minutes then remove and let cool. Garnish each serving with sour cream and green onions. Say Grace and enjoy!

Oklahoma Nut Candy



Until recently, I had never heard of Oklahoma Nut Candy. The name alone was enough to grab my attention and after a little research I learned this candy has quite the history! It was first published in 1936 in the food column of The Daily Oklahoman where it was called Aunt Bill’s Brown Candy. From there it seems to have made the rounds throughout the nation. People know a good Christmas treat when they taste it!

The instructions varied a bit throughout the years, but the ingredients have stayed largely the same. Mainly, a whole lot of sugar. If you take a peak at the ingredient list you’ll see that this recipe calls for a hefty six cups of sugar. Yup, you read that right. From there you’ll find other baking staples.


  • 6 cups sugar, divided
  • 2 cups heavy cream
  • ½ cup unsalted butter
  • ¼ teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 ½ cups chopped walnuts or pecan
  1. Grease a 9×13 baking dish and set aside.
  2. In a small saucepan (with a heavy bottom if you have it!), pour in 2 cups of sugar and cook over low heat while stirring often. Cook until sugar is completely melted, about 20 minutes.
  3. As sugar cooks down, add the 4 cups of remaining sugar and heavy cream to a large saucepan (or dutch oven, you want a big pot here!). Simmer over low heat until the sugar in your small saucepan has melted. Add melted sugar to a large saucepan with continuously stirring.
  4. Bring the heat up to medium and cook mixture until 244 degrees F or softball stage.
  5. Remove from heat and stir in baking soda until completely combined.
  6. Add butter and vanilla. Stir until butter has melted and the mixture is smooth.
  7. Let rest for 20 minutes.
  8. After the mixture has rested, stir in nuts and mix until the sheen has gone. Transfer to prepared baking dish.
  9. Let cool 1-2 hours or overnight. Cut into small squares to serve.

Apple Crisp Mini Cheesecakes



Apple Crisp Mini Cheesecakes are an easy and delicious fall dessert, perfect for parties, and the upcoming holiday season. Talk about delicious in every single bite-graham cracker crust, creamy and smooth cheesecake, brightly flavored apples, cinnamon-oat streusel, drizzled with caramel sauce, make the perfect combo. These cupcakes are absolutely addictive, although I’m still not sure if they should be called mini pies, mini cheesecakes, or cupcakes…

These mini cheesecakes are my new fall favorite. A big slice of cheesecake can be too rich, but these bite-sized cheesecakes are perfect to satisfy your sweet tooth, and also perfect for serving at parties.

What Are the Best Apples For Cheesecake?
The best apples for baking keep their structure without turning into mush.

Granny Smith was my go-to baking apples, but there are a few others that hold up under heat and balance that perfect sweet-tart flavor just as well, if not better.

Since I like to make a combo of cheesecakes and apples, I found that Golden delicious could be better choice. They are sweet, with a rich, mellow flavor and maintain their shape after baking. Sweet apple pairs better with tangy cheesecake filling. Granny Smiths are crisp and quite sour, so I used Golden Delicious for this particular recipe.

But you can use your favorite and enjoy!



Graham Cracker Crust:

  • 3/4 cup graham cracker crumbs
  • 1 and 1/2 Tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3 Tablespoons unsalted butter-melted

Crumb Topping:

  • 1/3 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/3 cup quick cooking oats
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 and 1/2 Tablespoons unsalted butter-melted

Apple Filling:

  • 2 medium-small apples-peeled and chopped finely
  • 2 teaspoons freshly squeezed lemon juice
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 2 Tablespoons light brown sugar
  • 1 and 1/2 teaspoons corn starch

Cheesecake Filling:

  • 10 oz. cream cheese-softened
  • 6 Tablespoons sugar
  • 1 and 1/2 teaspoons vanilla
  • 2 teaspoons all-purpose flour
  • 1 egg
  • Caramel sauce-for serving


  1. Line standard cupcake pan with paper liners (this recipe makes 9 cupcakes).
  2. Preheat the oven to 325 F.
  3. Using a fork stir together graham cracker crumbs with cinnamon and sugar. Add melted butter and stir well. Press almost 2 Tablespoons of mixture into the bottom of paper liner and place in the fridge.
  4. To make the topping, stir together all purpose flour, light brown sugar, quick cooking oats, cinnamon and nutmeg. Add melted butter and stir until coarse crumbs form. Place in the fridge until ready to use.
  5. For cheesecake filling, beat softened cream cheese with sugar, vanilla and flour. Add egg and mix just to combine. Spoon the filling over the crusts (fill about 2/3 paper cup full).
  6. Toss chopped apples with lemon juice. Add light brown sugar, corn starch, cinnamon and nutmeg and stir well. Spoon apples over cheesecake filling to fill the cups almost to the top. Gently press the apples with your palm.
  7. Finally, generously sprinkle cinnamon oat crumbs on top.
  8. Bake about 28-30 minutes.
  9. Cool 30 minutes in the pan, then remove from the pan and store in the fridge.
  10. For serving, drizzle with caramel sauce.

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