Bailey's Irish Cream Chocolate Poke Cake

 A homemade chocolate cake with the added flavor of Bailey's is then topped with a  homemade chocolate whipped cream to create the ultimate cake recipe. Thank you Life, Love and Sugar

2 cups (260g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup (180ml) milk
1 cup (240ml) vegetable oil
1 cup (240ml) Baileys Irish Cream, divided
1 tsp vanilla
3/4 cup (180ml) boiling water
1 cup (240ml) sweetened condensed milk
3/4 cup (127g) semi sweet chocolate chips

Whipped Cream Topping

2 cups (480) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1/4 cup (29g) natural unsweetened cocoa powder
2 tbsp (30ml) Baileys Irish Cream, optional
1/2 tsp vanilla extract

Additional
Mini chocolate chips
Chocolate sauce

• Prepare a 9×13 inch cake pan by greasing the sides. 
• Preheat oven to 300°F (148°C).
• Add all dry ingredients to a large bowl and combine.
• Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to dry ingredients and mix well.
• Slowly pour the water into the batter, mixing well and being careful of splashing.
• Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
• Remove the cake from the oven and poke holes all over with a wooden spon handle
• While the cake is still warm, add the chocolate chips to a medium sized bowl. 
• Set aside.
• Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. 
• Heat heat the milk and cream until they begin to boil
• Pour over the chocolate chips.
• Whisk the chocolate until smooth
• Immediately pour over the cake, spreading it into the holes. 
• Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
• Set the cake in the fridge to cool and soak.
• When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
• Spread the whipped cream evenly over the cake. 
• Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. 
• Refrigerate until ready to serve.

Hot Cocoa Meringue Cookies

 These crunchy, sweet, melt in your mouth meringue cookies are the perfect cookie to add to that holiday cookie plate. Thank you Chocolate, Chocolate and More

2 large egg whites
1/2 teaspoon of cream of tartar
1 cup of granulated sugar
1/4 cup of hot cocoa mix (without marshmallows)
1 cup of chocolate chips
chocolate sprinkles

• Preheat the oven to 300 degrees and spray a cookies sheet with nonstick spray.
• Using a stand or handheld mixer, whip the egg whites and cream of tartar on the highest speed until a soft peak forms. 
• Slowly add in the sugar and continue to whip until a stiff peak forms. 
• If you aren't sure if it's stiff, whip it a little more. 
• It shouldn't drip or move when you lift the beater up.
• Use a spatula to fold in the hot cocoa mix then the chocolate chip.
• Spoon the whites onto the cookie sheet 
• Add a few sprinkles on top
• Bake for 20-23 minutes  
• Turn the oven off but leave the cookies in for another 30 minutes. 
• Then it's ready to serve or store in a container.

Italian Suasage and Peppers Sliders

 Hawaiian rolls are topped with cheese, Italian Sausage, sauteed peppers and onions, and more cheese make delicious pull apart sliders. Thank you Renees Kitchen Adventures

1 lb. bulk Italian sausage (sweet or hot)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red or orange bell pepper (or a combination of the two)
1/2 cup marinara sauce
1 - 2 Tbsp Zesty Italian salad dressing
1 - 12 ct. package of Hawaiian rolls, whole package split in half so there is a top and a bottom. 
10 slices provolone cheese
1 Tbsp grated Parmesan Cheese
5 Tbsp butter (salted), melted
1 clove garlic, minced
2 tsp. dried parsley

• Preheat oven to 350 degrees F.
• In large skillet, over med high heat, brown Italian sausage, breaking it up as it cooks.
• Remove to bowl with slotted spoon. Set aside.
• In same skillet, add onion and pepper. 
• Cook on med high heat until onion is translucent and peppers are soft. 
• Take off heat. 
• Add sausage back in, along with marinara sauce and zesty Italian dressing. 
• Stir to combine. Set aside.
• Place the bottom half of the rolls in a disposable aluminum 9 x 13 pan. (or any size that fits the entire bottom half of the rolls).
• Place 5 slices of provolone cheese (overlapping) on top of bottom of rolls.
• Spread sausage and peppers mixture evenly on top of provolone cheese.
• Sprinkle with grated Parmesan cheese.
• Place 5 slices of provolone cheese atop the sausage and peppers and Parmesan cheese mixture. 
• Top with top half of rolls.
• In small bowl, combine the melted butter, garlic, and dried parsley. 
• Brush over the tops of the rolls. 
• Cover pan tightly with foil.
• Heat in oven for 15 to 20 minutes or until the sliders are heated through and the cheese is melted. 
• Serve warm.

Candy Cane Brownies

Candy Cane Brownies are a fun and festive way to dress up a boring box of brownie mix for the Christmas holiday season. Thank you Princess Pinky Girl

18.3 ounce box dark chocolate brownie mix
2 large eggs
½ cup vegetable oil
¼ cup heavy cream
¾ cup mint fudge flavored baking chips
⅔ cup candy canes crushed and divided

• Preheat the oven to 350 degrees Fahrenheit 
• Line a 9×13 inch baking pan with parchment paper or spray well with cooking spray.
• In a large mixing bowl, mix together the brownie mix, eggs, vegetable oil and heavy cream until fully combined, about 1-2 minutes.
• Fold in the mint fudge flavored baking chips
• Spread the brownie batter evenly into the prepared baking pan.
• Sprinkle ⅓ cup of crushed candy cane over the top of the brownies 
• Gently swirl them into the batter with a butter knife. 
• They do not need to be completely mixed in, just slightly swirl them into the top.
• Bake the brownies in the oven for 25-35 minutes or until a toothpick placed into the center comes out clean.
• Remove from the oven and immediately top with the remaining crushed candy canes.
• Allow to cool at least 15 minutes before cutting and serving warm or cool.

Turkey and Cranberry Cheesy Thanksgiving Quesadilla

Savory and a little sweet, these Turkey and Cranberry Cheesy Quesadillas are a tasty way to use your Thanksgiving or Christmas leftovers! Thank you Hot Eats and Cool Reads

½ tablespoon butter
8 - 6 inch white corn tortillas
2 cups shredded mozzarella cheese
1 ½ cups chopped turkey breast
6 tablespoons cranberry sauce
⅔ cup sliced green onion

• Layer four tortillas evenly with cheese, turkey, cranberry sauce, green onion and a little more cheese. 
• Cover with the remaining four tortillas.
• Heat a skillet over medium to medium high heat. 
• Add the butter, melt, then add a quesadilla.
• Cook on each side until browned 
• Remove from the skillet and set aside. 
• Repeat with remaining quesadillas.
• Cut quesadillas into quarters with a knife or pizza cutter and serve

Cheesy Bacon Ranch Bread

All your favorites together in this fantastic and easy Cheesy Bacon Ranch Bread! Make it in the oven or on grill - it's your choice! A tasty addition to any meal! Thank you Mom on Time Out

14 ounces French bread one loaf
¾ cup mayonnaise
1 tablespoon ranch dip mix
2 cups shredded cheese cheddar, Monterey jack, Mexican blend, etc.
4 slices of bacon baked and crumbled

In the oven

• Preheat the broiler.
• Cut the loaf of bread in half lengthwise.
• Line a baking sheet with non-stick foil.
• Combine the mayonnaise, ranch, shredded cheese, and bacon in a small bowl.
• Use a spatula to equally spread the cheese on each half of the bread.
• Place under the broiler until golden brown, about 7 to 9 minutes.
• Let cool slightly before cutting into pieces and serving.

On the grill:

• Preheat the grill. You are going to want to cook this over indirect heat.
• Cut the loaf of bread in half lengthwise. 
• Place the halves on a large piece of heavy-duty foil. You can double up on the foil if you'd like.
• Combine the mayonnaise, ranch, shredded cheese, and bacon in a small bowl.
• Use a spatula to equally spread the cheese on each half of the bread.
• Place on the grill over indirect heat for about 10 to 12 minutes or until the cheese is melted and bubbling.
• Let cool slightly before cutting into pieces and serving.

Creamy Pork Potpie

This hearty entree is made for cold weather, so huddle up with the family and enjoy! You might even have enough leftover for lunch the next day. Thank you Taste of Home

1/4 cup butter, cubed
1/2 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
3/4 cup whole milk
2-1/2 cups cubed cooked pork
2-1/2 cups frozen broccoli-cauliflower blend
1-1/2 cups shredded cheddar cheese
1/2 teaspoon seasoned salt
Dash pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

• Pre heat oven to 425°
• In a large saucepan, melt butter. 
• Stir in flour until smooth; gradually add broth and milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened. 
• Add the pork, vegetables, cheese, seasoned salt and pepper; heat through.
• Transfer to a greased 11x7-in. baking dish.
• On a lightly floured surface, roll pastry into an 11x7-in. rectangle. 
• Place over pork mixture. 
• Brush with egg.
• Bake, uncovered for 18-22 minutes or until golden brown. 
• Let stand for 5 minutes before serving

One Pot Mexican Ground Beef and Rice

A stove top dinner recipe loaded with ground beef, rice, salsa, corn and cheese. Thank you This is Not Diet Food

1 lb lean ground beef
1 cup yellow onion, diced
10.5 oz condensed chicken broth
2 cups water
2 cups instant rice
1 cup medium salsa
1/2 cup Heinz chili sauce
8.75 oz canned corn, not drained
4 oz canned chopped green chilies, not drained
1 oz taco seasoning
3 cups shredded mozzarella and cheddar cheese
1 tsp dried chives

• Place a large saute pan on the stove over medium-high heat
• Add a dab of butter or margarine to the pan.
• Cook the ground beef in the saute pan.
• Add diced onions to the pan while the ground beef is cooking.
• Continue cooking the ground beef and onions, being sure to crumble the ground beef well.
• Once the ground beef is fully cooked, drain the grease from the pan.
• With the pan still over medium-high heat, add the condensed chicken broth and water to the pan.
• Add the instant rice to the pan.
• Stir gently until all of the rice is submerged in the liquid.
• Leave the dish to simmer, stirring occasionally, until all of the liquid is absorbed by the rice.
• Add the salsa, chili sauce, canned corn, chopped green chilies and taco seasoning to the pan.
• Do not drain the canned corn and canned green chilies before adding them to the pan.
• Stir well.
• Leave the dish to simmer for a few minutes and then remove the pan from the heat.
• Add two cups of the shredded cheese to the pan.
• Stir until the cheese is fully combined with the ground beef and rice mixture.
• Sprinkle the remaining cup of shredded cheese on top but this time do not stir it in.
• Sprinkle the dried chives on top of the cheese.
• Leave the dish to sit for a few minutes to allow the cheese on top to melt.

Grandma's Corn Pudding

Grandma's corn pudding is comfort food at its best. This creamy corn casserole is easy to make with both whole kernel and cream-style corn, resulting in a custardy pudding that will be a welcome addition to your holiday table. Thank you All Recipes

5 large eggs
⅓ cup butter, melted and slightly cooled
¼ cup white sugar
½ cup milk
¼ cup cornstarch
1 (15.25 ounce) can whole kernel corn, drained
2 (14.75 ounce) cans cream-style corn

• Preheat the oven to 400 degrees F (200 degrees C). 
• Grease a 2-quart casserole dish.
• Whisk eggs lightly in a large bowl. 
• Add milk, melted butter, sugar, and cornstarch; whisk until well combined. 
• Stir in drained corn and cream-style corn until fully blended. 
• Pour mixture into the prepared casserole dish.
• Bake in the preheated oven until golden brown, about 1 hour.

Creamy Ham and Potato Soup

This Creamy Ham and Potato Soup comes together in about thirty minutes making it the ideal wholesome weeknight meal. It is chock full of ham, potatoes, onions, carrots and celery in a creamy lightly seasoned broth. Thank you Small Town Woman

2 tablespoons olive oil
1 medium onion chopped
2 stalks celery chopped
1 carrot sliced in thin rounds
3 cups red potatoes chopped in large bite size pieces (jackets on)
1/2 lb sweet deli ham cut in strips (see notes)
2 cloves garlic minced
1/2 teaspoon onion powder
2 teaspoons dried parsley
3 cups low sodium chicken broth
3 tablespoons butter
3 tablespoons flour
1 cup milk
Salt and pepper

• In large stockpot heat oil over medium heat. 
• Add onion, celery, carrot, red potatoes and deli ham. 
• Cook until the onions and ham start to crisp on the edges; approximately 5-7 minutes. 
• Add the garlic, onion powder and parsley; cook for 1 minute. 
• Stir in the low sodium chicken broth. 
• Simmer until the potatoes are tender; approximately 15 minutes.
• In skillet melt butter and whisk in flour. 
• Whisk over low heat for 3-4 minutes. 
• Slowly whisk in milk working to make it creamy and to get out any lumps. 
• When thoroughly mixed and thickened slowly whisk or stir into soup. 
• Simmer until warmed. 
• Salt and pepper to taste.

Pear Upside-Down Bundt Cake

Our Pear Upside-Down Bundt Cake Recipe is a lovely way to celebrate the holidays this year! We can’t say enough about this beautifully delightful cake. Fresh pears with a moist, rich crumb that boasts a hint of orange. Make New Years Eve even more memorable when you serve our pear up-side down bundt cake for dessert! Cooking With Ruthie

For the Pear Topping:
6 tablespoons butter
2/3 cup packed brown sugar
1/4 teaspoon cinnamon
4 large pears, peeled and sliced large (about 2 cups)

For the Cake:
1 1/4 cups pastry flour
1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup Simply Orange Juice
1 1/2 cup2 fresh cranberries, to garnish
1/3 cup decorative sugar

• Preheat oven to 350 degrees F.
• Spray a bundt cake pan with cooking spray.
• Combine the 6 tablespoons butter, brown sugar, and cinnamon in a microwave safe bowl
• Heat until butter is melted; stir until well combined.
• Evenly spread into bottom of prepared pan
• Arrange pear slices evenly around bundt pan with thick end of pear at bottom of pan- standing vertical in brown sugar mixture; set aside.
• In a medium bowl combine the pastry flour, baking powder and salt; set aside.
• In a large bowl beat 1/2 cup butter with an electric mixer on medium until light and fluffy.
• Add granulated sugar; mix 3 minutes, then add egg; mix 2 minutes.
• Add vanilla and alternately add the flour mixture and Simply Orange Juice, beating on low speed after each addition just until combined. (DO NOT over mix!)
• Spread batter evenly around the pears in the bundt pan.
• Bake for 40-45 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool in pan on wire rack for 10-12 minutes. 
• Tap sides of pan; invert onto a large serving plate.
• Cool for 10 to 15 minutes more. 
• Serve warm.

Mongolian Beef

A crispy homemade version that's less sweet and more flavorful than restaurant versions you're probably used to. Delicious! Thank you The Woks of Life

8 ounces flank steak(225g, sliced against the grain into 1/4-inch thick slices)
1 teaspoon vegetable oil (plus 1/3 cup for frying)
1 teaspoon soy sauce
1 tablespoon cornstarch (plus 1/4 cup, divided)
2 tablespoons brown sugar
1/4 cup hot water (or hot low sodium chicken or beef stock)
1/4 cup low sodium soy sauce or 1 1/2 tablespoons water and 2 1/2 tablespoons regular soy sauce
1/2 teaspoon ginger (minced)
5 dried red chili peppers (optional)
2 cloves garlic (chopped)
1 tablespoon cornstarch (mixed with 1 tablespoon water to make a slurry)
2 scallions (cut into 1-inch long slices on the diagonal)

• Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch.
• Marinate for 1 hour. 
• The beef should still be moist after it has marinated. If it looks too dry, add a tablespoon of water 
• Dredge the marinated beef in the remaining 1/4 cup of cornstarch until lightly coated.
• In a small bowl, mix brown sugar and hot water (or low sodium chicken or beef stock) until the sugar is dissolved. 
• Mix in 1/4 cup low sodium soy sauce. 
• If you don't have low sodium soy sauce, substitute 2 1/2 tablespoons regular soy sauce and 1 1/2 tablespoons water.
• Heat 1/3 cup vegetable oil in the wok over high heat. 
• Just before the oil starts to smoke, spread the flank steak pieces evenly in the wok
• Sear for 1 minute 
• Turn over and let the other side sear for another 30 seconds. 
• Remove to a sheet pan. tilted slightly to let the oil drain to one side
• The beef should be seared with a crusty coating.
• Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. 
• Add the ginger and dried chili peppers, if using. 
• After about 15 seconds, add the garlic.
• Stir for another 10 seconds and add the premixed sauce.
• Let the sauce simmer for about 2 minutes 
• Slowly stir in the cornstarch slurry mixture. 
• Cook until the sauce has thickened enough to coat the back of a spoon.
• Add the beef and scallions and toss everything together for another 30 seconds. 
• There should be almost no liquid, as the sauce should be clinging to the beef. 
• If you still have sauce, increase the heat slightly and stir until thickened. 
• Plate and serve with steamed rice

Slow-Cooker Mexajita Chicken

All you need are four ingredients (not counting salt, pepper and cooking oil!) for this easy chicken dinner that gets Mexican-inspired flavors from fajita seasoning. Instructions below are for either slow cooker or oven. Thank you Food Network

 

3 tablespoons canola oil 
4 boneless skinless chicken breast, rinsed and patted dry 
Salt and pepper 
2 (16-ounce) cans pinto beans, undrained 
2 (10-ounce) cans Mexican diced tomatoes e.g. Ro'Tel 
1 tablespoon low-sodium fajita seasoning 

• Heat the oil in a large skillet over medium-high heat. 
• Season chicken breasts with salt and pepper. 
• Place in the skillet and sear about 2 minutes per side. 
• Place pinto beans in the bottom of a 5-quart slow cooker. 
• Remove chicken from skillet and place the in the slow cooker on top of the beans. 
• Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. 
• Cover and cook on LOW setting for 3 to 4 hours. 

Stovetop instructions: 

• Preheat oven to 350 degrees F. 
• Heat the oil in a large skillet over medium-high heat. 
• Season chicken breasts with salt and pepper. 
• Place in the skillet and sear about 2 minutes per side. 
• Place pinto beans in the bottom of a 9 by 13-inch baking dish. 
• In a medium bowl, stir together diced tomatoes and fajita seasoning. 
• Remove chicken from skillet and place in the baking dish on top of beans. 
• Pour the tomato mixture over the chicken and beans. 
• Cover with foil and bake for 25 minutes or until the chicken is tender.

Easy Johnny Appleseed Cake

An easy dessert using a yellow cake mix with apple pie filling and craisins. Thank you Magical Recipes

4 Table spoons Softened Butter

1 1/2 Cups Sugar
2 Cups Yellow Cake Mix
1/4 Cups water
1 Table spoons vanilla extract
2 Large Eggs
2 1/2 Cups Apple Pie Filling
1/2 Cups Craisins

• Pre-heat oven to 350 degrees.
• In a mixing bowl with a whisk, butter and sugar together.
• Add yellow cake mix, water, vanilla extract, eggs, and mix well.
• With a rubber spatula, mix in the apple pie filling, and Craisins.
• Spray the 11x9x2 cake pan with non stick spray.
• Fill the cake pan with the mix.
• Bake for 20-22 minutes or until toothpicks can be inserted and comes out clean.
• Serve warm with ice cream

Slow Cooker Vegetarian Lentil Tortilla Soup

Thick and hearty, this recipe is the perfect weeknight meal! You’ll love the spicy flavor and you won’t even miss the meat! Thank you Shugary Sweets

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) sweet corn, drained
¾ cup dried lentils
¾ cup onion, diced
1 green pepper, seeded and diced
1 jalapeno pepper, seeded and diced
4 cups vegetable broth
1 can (15 oz) tomato sauce
2 Tbsp tomato paste
¾ cup salsa verde
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
¼ tsp red pepper flakes
1 tsp kosher salt
½ cup heavy whipping cream, optional (add right before serving)

toppings (optional): pico de gallo, greek yogurt (or sour cream), tortilla strips, jalapeno, shredded cheddar cheese, avocado (or guacamole)

• In a large 6 qt. slow cooker add black beans, pinto beans, corn, lentils, onion, green pepper, jalapeno, vegetable broth, tomato sauce, tomato paste, salsa, cumin, chili powder, garlic powder, red pepper flakes, and salt. 
• Stir to combine.
• Cover and cook on low for 6-8 hours. 
• If desired, right before serving, add in heavy whipping cream. 
• Stir and serve. 
• Top with your favorite choices of toppings and enjoy!

Pumpkin Cake with Chocolate Ganache

Want an impressive dessert this fall? Make a double Pumpkin Bundt Cake with Cream Cheese filling and chocolate ganache. Thank you Shugary Sweets

1 cup canned pumpkin puree
⅓ cup sugar
¾ cup brown sugar
½ cup applesauce
2 eggs
1 cup flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp ground cloves
1 tsp ground ginger
1 tsp ground nutmeg

For the frosting:

4 oz cream cheese, softened
2-3 cup powdered sugar
2 Tbsp milk
2 tsp vanilla extract

For the ganache:

1 Tbsp heavy cream
1 Tbsp milk
¼ cup butter
1 tsp vanilla extract
2 tsp corn syrup
1 oz bittersweet chocolate
1 oz semi sweet chocolate morsels
1 ¼ cup powdered sugar

• In mixer, beat together pumpkin, sugars, applesauce and eggs. 
• Blend in the flour, baking powder and soda, salt, and seasonings.
• Pour batter into well greased and floured bundt pan.
• Bake in a 350 degree oven for about 38-45 minutes. 
• Allow to cool in pan about 5 minutes before flipping onto a rack. 
• Repeat by making a second cake if you want two layers.
• Cool completely before frosting. 
• To make frosting, beat cream cheese until smooth. 
• Beat in vanilla, milk and powdered sugar and mix for 2-3 minutes.
• Invert one cake so the flat part is facing upwards. 
• Spread frosting evenly on cake and top with second cake. 
• If only using one bundt cake, carefully slice cake in half horizontally, lifting up the top layer. 
• Spread frosting between layers, return top layer above the frosting.
• To make chocolate glaze, in a small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. 
• When butter is completely melted, turn heat to low and add in the chocolate. 
• Remove from heat and whisk in the powdered sugar. 
• When completely smooth, spoon over top of cake. 
• Allow to set about 15 minutes. 

Tuscan Tortellini with Sausage and Spinach

A quick and easy one pot meal..perfect for a mid week dinner. Thank you Chew Out Loud

2 TB olive oil
1 small onion, chopped
4 cloves garlic, chopped
1 lb Italian sausage (no casings)
2 cups tomato-based pasta sauce
1 (14oz) can Italian diced tomatoes, with juices
2 cups chicken broth
1/2 cup half and half
19 oz frozen cheese tortellini
3 cups baby spinach, torn to bite size
freshly ground black pepper
freshly shaved/shredded Parmesan cheese

• In a very large skillet, heat oil over medium heat until hot. 
• Add onion, stir constantly 30 seconds. 
• Add garlic and stir another 2 minutes or until aromatic and tender.
• Push onion mixture to the edges of pan and add sausage into the center of pan. 
• Cook and break up sausage
• Once it’s half-cooked, stir together with the onion mixture and continue cooking until browned.
• Add tomato sauce, diced tomatoes with juices, broth, and half/half. 
• Stir and bring to a simmer. 
• Add frozen tortellini, stirring to submerge tortellini in the sauce.
• Cover and simmer until tender, about 7-8 minutes.
• Remove from heat. 
• Gently stir in spinach and just until wilted. 
• Add 1/4 tsp freshly ground black pepper or to taste. 
• Serve immediately with freshly shredded Parmesan cheese.

Pumpkin Poke Cake with Caramel

Pumpkin...Caramel... Cream... whats not to love Its the perfect fall dessert and encompasses a layer of flavors you'll want to share with everyone. Thank you All She Cooks

1 ½ cups granulated sugar
1 cup vegetable oil
15 ounce can pumpkin puree
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Caramel Sauce
1 cup brown sugar
½ cup unsalted butter
½ cup milk
1 teaspoon vanilla extract

Topping
16 ounces cream cheese
½ cup heavy whipping cream
1 teaspoon vanilla
8- ounce container whipped topping
½ cup chopped pecans

• Preheat oven to 350 degrees.
• Combine first 5 ingredients in a large mixing bowl. 
• Stir until combined.
• Add remaining cake ingredients to the wet ingredients. 
• Mix until just incorporated, being careful not to over-mix.
• Spray a 9x13 pan with non-stick cooking spray, and then pour batter into the cake pan.
• Bake cake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
• Remove cake from oven and let cool on a cooling rack.
• Add brown sugar, unsalted butter, and milk to a small saucepan 
• Heat over medium heat to make the caramel sauce, frequently stirring until thickened. 
• Remove the pan from the burner, and add vanilla.
• Let the caramel sauce cool.
• Poke holes in the cake with the end of a rounded wooden spoon.
• Pour caramel sauce over the cake and push into the holes, making sure to reserve some sauce for the top of the cake.
• Beat the cream cheese until smooth and then mix in the heavy cream, and vanilla. 
• Fold in the whipped topping
• Spread the cream cheese mixture over the top of the cake.
• Decorate the top of the cake with drizzles of caramel and chopped pecans.

Chicken Mushroom and Spinach Lasagna

Chicken mushroom and spinach lasagna made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk based sauce. It’s creamy, yet light and does not taste like you’re eating loads of noodles. Thank you Little Broken

2 1/2 Tbsp. olive oil
1 cup chopped onion
2 Tbsp. minced garlic
8 oz. white mushrooms, thinly sliced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1 1/4 tsp. kosher salt, divided
1 (6 oz.) bag fresh baby spinach
2 cups shredded cooked chicken
2 cups low-sodium chicken stock
1/4 cup all-purpose flour
2 cups whole milk
1/4 tsp. nutmeg
1/2 cup shredded Parmesan cheese
8 no-boil (oven-ready) lasagna noodles
1 1/4 cups shredded mozzarella cheese

• Preheat the oven to 375 degrees F.
• Heat a large sauté pan over medium-high heat. 
• Add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. 
• Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. 
• Make sure all of the liquid from the mushrooms has evaporated 
• Stir in spinach; cook until wilted and all of its moisture has evaporated. 
• Remove the pan from the heat and stir in the cooked chicken. Set it aside.
• In a small bowl make a slurry by whisking together 1/2 cup chicken stock with flour. 
• It should be thick milky consistency. Set it aside. 
• In a small saucepan, combine the remaining 1 1/2 cups chicken broth, milk, nutmeg, and 1 teaspoon of salt. 
• Bring to a slow simmer over medium heat, stirring occassionally. 
• Once the mixture starts to bubble up around the edges, add the slurry while whisking nonstop. 
• Simmer until thickened, about 5-8 minute, whisking occassionally. 
• Stir in Parmesan cheese and then remove from heat.
• Pour 1/2 cup sauce into bottom of 10X10 square baking dish
• Top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. 
• You can even press them down lightly. 
• Repeat 3 more layers with noodles, chicken, sauce, and cheese. 
• Last layer will have slightly more sauce and remaining cheese on top.
• Cover baking dish with aluminum foil and bake for 25 minutes. 
• Uncover and bake for 15 minutes longer. 
• If desired, broil for 2-3 minutes for golden brown top. 
• Let stand 15-20 minutes before cutting and serving.

Slow Cooker Barbacoa Beef

This flavorful meat is deliciously seasoned and cooked low and slow until perfectly tender. Layer it in tortillas with all your favorite toppings for a delicious dinner. Thank you Cooking Classy

3 lb chuck roast
Salt and freshly ground black pepper
2 Tbsp vegetable oil
1 1/4 cups beef broth, divided
3 - 4 chipotle chilies in adobo
6 garlic cloves
1 1/2 Tbsp ground cumin
1 Tbsp dried oregano
1/4 tsp ground cloves
3 bay leaves
1/4 cup fresh lime juice

• Cut roast into 6 portions while removing any large pieces of fat. 
• Heat 1 Tbsp vegetable oil in a skillet.
• Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). 
• Add 3 pieces to skillet and sear until browned on all sides. 
• Transfer to a slow cooker.
• Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. 
• Nestle beef portions side by side in an even layer in slow cooker.
• In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.
• In a 2 cup liquid measuring cup or in a bowl
• Whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. 
• Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.
• Cover and cook on low heat 8 - 9 hours, slow cooking will achieve the most tender results.
• Remove beef from slow cooker (leave broth) and shred. 
• Stir lime juice into broth in slow cooker then return beef to slow cooker 
• Cook on low or warm 20 - 30 minutes longer.
• Strain liquid from beef and serve in tortillas with desired toppings.

Copycat Panera Broccoli Cheese Soup

The perfect bowl of comfort food ready in less than 30 minutes! Thank you Shugary Sweets

 ¼ cup unsalted butter
½ cup diced onions 
1 cup shredded carrots
2 ½-3 cups broccoli florets, chopped small
1 ½ cups chicken broth
1 cup milk 
1 cup heavy whipping cream
¼ cup all-purpose flour
1 ½ tsp kosher salt
½ tsp black pepper
pinch of crushed red pepper flakes 
2 cups shredded cheddar cheese

• In a large pot over medium high heat, melt butter. 
• Add in onions, carrots and broccoli. 
• Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
• Slowly add in broth, milk, and cream. 
• Sprinkle with flour and add salt, pepper and red pepper flakes. 
• Continue stirring and heating over medium heat until thickened...about 10-15 minutes.
• Once thick, add cheese and stir until melted and smooth. 
• Serve soup and enjoy!

Beer-Battered Shrimp Tacos

These delicious shrimp tacos are covered in a light and airy batter and fried. Loaded in a warm tortilla with guacamole, and topped with an easy spicy lime slaw.. they are absolutely delicious. Thank you Tasty

1 lb shrimp, peeled and deveined
salt, to taste
1 cup flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon cayenne
½ teaspoon baking powder
1 cup beer
oil, for frying

Sauce:

1 cup sour cream
2 tablespoons lime juice
1 tablespoon lime zest
1 teaspoon salt

Coleslaw:

1 cup red cabbage, julienned
1 cup green cabbage, julienned
1 jalapeño, minced
1 lime lime juice

To Serve

Corn tortillas
Guacamole, 

Sliced radish
fresh cilantro

• In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
• In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. 
• Mix until fully incorporated.
• Season the shrimp with a big pinch of salt.
• Combine flour, garlic powder, paprika, cayenne, salt and baking powder in a medium size bowl 
• Mix well. 
• Add beer and stir well.
• Add shrimp into the batter, making sure each is fully coated.
• Heat oil in a pot to 350˚F (180˚C). 
• Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
• Transfer the shrimp to a paper towel-lined plate.
• Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.

Fried Green Tomatoes

Southern-style fried green tomatoes are a crisp, tangy, and boldly savory appetizer. Sliced unripe tomatoes that are dredged in flour and cornmeal before being skillet-fried to buttery-brown perfection. You can also fry up red tomatoes with this recipe but make sure they are not overripe or they will be mushy. Thank you All Recipes

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

• Slice tomatoes 1/2 inch thick. 
• Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. 
• Scoop flour onto a plate. 
• Mix cornmeal, bread crumbs and salt and pepper on another plate. 
• Dip tomatoes into flour to coat. 
• Then dip the tomatoes into milk and egg mixture. 
• Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan)
• Heat over a medium heat. 
• Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. 
• Do not crowd the tomatoes, they should not touch each other. 
• When the tomatoes are browned, flip and fry them on the other side. 
• Drain them on paper towels.

Carrot Cake Tray Bake

A deliciously soft warmly spiced carrot cake topped with a tangy orange cream cheese frosting. Thank you Something Sweet Something Savoury

200g (1 1/4 cups) plain (all purpose) flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon fine salt
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
200ml (1 cup and 2 tablespoons) vegetable oil
200g (1 cup) soft light brown sugar
3 large eggs, at room temperature
225g (2 1/2 cups) peeled coarsely grated carrots
finely grated zest of half an orange
50g (scant 1/3 cup) roughly chopped walnuts or pecans
50g (1/4 cup) sultanas or dried cranberries (optional)

FOR THE CREAM CHEESE FROSTING
115g (1 stick) soft unsalted butter
finely grated zest of half an orange
350g (2 cups + 1 tablespoon) icing (confectioners') sugar
125g (1/2 cup) fridge cold full fat cream cheese
25g chopped walnuts, for decoration (optional)
1 teaspoon orange zest, for decoration (optional)

• Preheat the oven to 180C/160Fan/350F. 
• Grease and line a 9x13 (33 x 22.8 x 5cm) baking pan with baking parchment.
• Place the flour, baking powder, bicarbonate of soda, salt, mixed spice and ground cinnamon in a large bowl 
• Stir well until well combined.
• Place the oil, brown sugar, and eggs in another large bowl 
• Using a whisk or fork, mix well until the mixture is smooth and there are no large lumps of sugar.
• Add the dry ingredients to the oil mixture 
• Using a wooden spoon or rubber spatula, stir well until evenly combined. 
• Take care not to overmix the batter.
• Fold in the carrots, orange zest, chopped walnuts or pecans and sultanas or cranberries (if using.) 
• Pour the mixture into the lined tin and bake in the oven for 40-45 minutes or until golden, risen and a skewer or cocktail stick inserted in the centre of the cake emerges clean.
• Leave the cake to cool in the tin for 10-15 minutes
• Turn out onto a wire rack to cool completely.
• Once the cake has cooled, make the cream cheese frosting. 
• Using an electric mixer, beat the butter, orange zest and the icing sugar together until creamy and smooth, 
• Beat in the cold cream cheese until you have a smooth, fluffy icing, about 2-3 minutes 
• Don't overbeat at this stage or the frosting could turn too runny.)
• Place the cold cake on a serving plate and spread with the cream cheese frosting.
• Sprinkle with a little chopped walnuts and orange zest, if desired.

Shrimp Ceviche

Easy shrimp ceviche uses pre-cooked shrimp marinated in citrus juices with cilantro, red onion, tomato and avocado. Even ceviche newbies will love it! Thank you The Stay at Home Chef

1 pound shrimp cooked, peeled, and deveined
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup chopped cilantro
1/4 cup diced red onion

1/4 cup diced cucumber
2 roma tomatoes diced
1 large avocado diced
pinch of salt

• Cut the shrimp into 1/4 inch pieces and transfer to a large mixing bowl.
• Pour in lime juice and lemon juice. 
• Cover and let marinate 30 minutes.
• Stir in cilantro, red onion, cucumber, tomato, and avocado. 
• Season with a pinch of salt, or to taste. 
• Serve chilled.