Pinterest Top Picks: 25 Most Pinned Recipes

Posted by on Sep 24, 2013 in Blog | 0 comments

Pinterest Top Picks: 25 Most Pinned Recipes

BEST OF THE BEST!

The people of Pinterest have spoken — and pinned! — and the numbers have been tallied. This best-of-the-best list has something for everyone: copycat restaurant recipes, diet-friendly dishes, easy desserts and lots of great-looking chicken dinners. 

 

 

 

 

 

 

 

Easy Garlic Chicken

 

PhotoPinned 1,874,337 times so far!
  • timer
  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4

About This Recipe

“A quick, easy chicken recipe for days when you don’t want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices. After many comments, I have reduced the temperature at which to cook the chicken. I have also added instructions to wrap your baking sheet or casserole dish in aluminum foil for easier clean-up.”

Ingredients

    • 4 boneless skinless chicken breasts
    • 4 garlic cloves, minced
    • 4 tablespoons brown sugar
    • 1 tablespoon olive oil
    • additional herbs and spices, as desired

Directions

  1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
  2. In small sauté pan, sauté garlic with the oil until tender.
  3. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
  4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
  5. Add salt and pepper to taste.
  6. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

 

 

Melt in Your Mouth Chicken Breasts

 

PhotoPinned 1,874,323 times so far!
  • timer
  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Servings: 4

About This Recipe

“The mayonnaise make these chicken breast very moist and tender–enjoy!”

Ingredients

    • 4 boneless chicken breast halves
    • 1 cup mayonnaise
    • 1/2 cup freshly grated parmesan cheese
    • 1 1/2 teaspoons seasoning salt
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon garlic powder

Directions

  1. Mix mayonnaise, cheese and seasonings.
  2. Spread mixture over chicken breast and place in baking dish.
  3. Bake at 375°F for 45 minutes.

 

 

 

 

Wendy’s Frosty

 

PhotoPinned 279,481 times so far!
  • timer
  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Yield: 1/2-1 Gal depending on freezer size

About This Recipe

“My mother-in-law has made this Frosty for us for years! We all think it tastes just like the real thing! NOTE: This also tastes great if you use low-fat ingredients!”

Ingredients

    • 16 ounces Cool Whip
    • 1 (14 ounce) cans sweetened condensed milk
    • 1 gallon chocolate milk

Directions

  1. Pour condensed milk and Cool Whip in an ice cream freezer.
  2. Fill to”fill line” with chocolate milk.
  3. Stir all ingredients, then turn on machine and let it freeze!

 

 

 

 

 

Jolean’s Cheese Potato & Smoked Sausage Casserole

 

PhotoPinned 965,816 times so far!
  • timer
  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 4-6

About This Recipe

“This was another one of our favorites in the 70′s Very inexpensive and very easy to make. Just recently found this recipe hand-written by my Mom, and the warm feelings flood back to me, because this was a true favorite in our house. Little did I know that she was on such a tight budget, yet made things like this that we all loved!! NOTE: The meat that was used in this recipe always varied, according to whatever we had available at the time.”

Ingredients

    • 3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
    • 4 tablespoons butter
    • 4 tablespoons flour
    • 2 cups milk
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 lb Velveeta cheese, diced
    • 1/2 cup sharp cheddar cheese, shredded
    • 1 lb skinless smoked sausage ( Eckrich is my favorite brand)
    • 1/8 teaspoon paprika

Directions

  1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch “half moon” cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
  2. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
  3. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
  4. Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
  5. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
  6. NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

 

 

 

 

Simply Sour Cream Chicken Enchiladas

 

PhotoPinned 474,243 times so far!
  • timer
  • Prep Time: 25 mins
  • Total Time: 45 mins
  • Servings: 8

About This Recipe

“Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas — Hope you give them a try!”

Ingredients

    • 1 lb chicken breast, diced
    • 1 medium onion, chopped
    • 1 tablespoon vegetable oil
    • 8 flour tortillas, softened ( 8 inches each)
    • 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
    • 1/4 cup butter
    • 1/4 cup flour
    • 1 (15 ounce) cans chicken broth
    • 1 cup sour cream
    • 1 (4 ounce) cans chopped green chilies

Directions

  1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  3. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.
  4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
  5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
  6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

 

 

 

 

 

Microwave Caramels

 

PhotoPinned 526,124 times so far!
  • timer
  • Prep Time: 0 mins
  • Total Time: 6 mins
  • Serves: 12, Yield: 12 Caramels

About This Recipe

“Great gift idea that I saw this on T.V. and put here for safe keeping.”

Ingredients

    • 1/4 cup butter
    • 1/2 cup white sugar
    • 1/2 cup brown sugar
    • 1/2 cup light Karo syrup
    • 1/2 cup sweetened condensed milk

Directions

  1. Combine all ingredients.
  2. Cook 6 minutes, stirring every two minutes.
  3. Stir and pour into lightly greased dish.
  4. Let cool.
  5. Cut, wrap in wax paper & store in air tight container.

 

 

 

 

 

Broccoli Cheese Soup for the Crock Pot

 

PhotoPinned 367,351 times so far!
  • timer
  • Prep Time: 10 mins
  • Total Time: 3 hrs 10 mins
  • Serves: 4-6, Yield: 4.0 bowls of soup

About This Recipe

“This recipe was listed as one of the Top 10 Recipes on the www.recipe4living.com website for soups made in the Crock-Pot. Let’s see! NOTE: Package sizes are estimated, as they were not included on the website.”

Ingredients

    • 1/2 cup green pepper, chopped
    • 1/2 cup onion, chopped
    • 2 tablespoons butter or 2 tablespoons margarine
    • 1 (10 ounce) cans cream of chicken soup
    • 1 1/2 cups milk
    • 1 lb Velveeta cheese, cubed
    • 1 (10 ounce) packages frozen chopped broccoli

Directions

  1. Sauté onion and green pepper in butter.
  2. Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

 

 

 

 

Butterfinger Pie

 

PhotoPinned 84,084 times so far!
  • timer
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Serves: 8, Yield: 1 Pie

About This Recipe

“This chilled pie will be gone right before your eyes. I would buy 8 Butterfingers. One to crush on top of the pie. One to eat.”

Ingredients

    • 6 (2 1/8 ounce) butterfinger candy bars, crushed
    • 1 (8 ounce) packages cream cheese
    • 1 (12 ounce) cartons Cool Whip
    • 1 graham cracker crust

Directions

  1. Mix first three ingredients together.
  2. Put it in pie crust.
  3. Chill.

 

 

 

 

 

MaMa’s Supper Club Tilapia Parmesan

 

PhotoPinned 275,431 times so far!
  • timer
  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4

About This Recipe

“You asked for it. Here it is. Thanks so much to MaMa’s Supper Club. Wish we could all go there.”

Ingredients

    • 2 lbs tilapia fillets ( orange roughy, cod or red snapper can be substituted)
    • 2 tablespoons lemon juice
    • 1/2 cup grated parmesan cheese
    • 4 tablespoons butter, room temperature
    • 3 tablespoons mayonnaise
    • 3 tablespoons finely chopped green onions
    • 1/4 teaspoon seasoning salt ( I like Old Bay seasoning here)
    • 1/4 teaspoon dried basil
    • black pepper
    • 1 dash hot pepper sauce

Directions

  1. Preheat oven to 350 degrees.
  2. In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
  3. Do not stack fillets.
  4. Brush top with juice.
  5. In bowl combine cheese, butter, mayonnaise, onions and seasonings.
  6. Mix well with fork.
  7. Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
  8. Spread with cheese mixture and bake until golden brown, about 5 minutes.
  9. Baking time will depend on the thickness of the fish you use.
  10. Watch fish closely so that it does not overcook.
  11. Makes 4 servings.
  12. Note: This fish can also be made in a broiler.
  13. Broil 3 to 4 minutes or until almost done.
  14. Add cheese and broil another 2 to 3 minutes or until browned.

 

 

 

 

 

Caramelized Baked Chicken Legs/Wings

 

PhotoPinned 211,614 times so far!
  • timer
  • Prep Time: 5 mins
  • Total Time: 1 hrs 35 mins
  • Servings: 6-8

About This Recipe

“Delicious! Yummy caramelized legs, kids love these! So quick and easy and no marinating required. Just prepare the sauce, pour over the chook and pop in the oven! I actually like this with wings better ;-) VERY IMPORTANT TO LEAVE IT IN THE OVEN UNTIL IT HAS CARAMALISED TO AVOID DISAPPOINMENT. Thank you to everyone for their positive reviews! Try adding Sambal Oelek as Chef #27416 has suggested in his review. What a great idea ;-)”

Ingredients

    • 2 1/2 lbs chicken legs
    • 1 2/3 tablespoons olive oil ( to help it stop sticking to the pan)
    • 1/2 cup soy sauce
    • 1 2/3 tablespoons ketchup
    • 3/4 cup honey
    • 2 -3 garlic cloves, minced
    • salt and pepper

Directions

  1. Preheat oven to 180 degrees Celsius.
  2. Place chicken in a 9×13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
  3. Pour over the chicken.
  4. Bake in preheated oven for one hour, or until sauce is caramelized.
  5. Could also use wings or pork ribs.

 

 

 

 

 

 

Carb Free Cloud Bread

 

PhotoPinned 243,787 times so far!
  • timer
  • Prep Time: 20 mins
  • Total Time: 50 mins
  • Serves: 5, Yield: 10 halves

About This Recipe

“These are a delicious home-made bread replacement that are practically carb free and very high in protein. They are just like heaven so I call them clouds. Compliments of Kristin Patterson.”

Ingredients

    • 3 eggs, separated
    • 3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
    • 1/4 teaspoon cream of tartar
    • 1 (1 g) packet artificial sweetener

Directions

  1. Preheat oven to 300 degrees.
  2. Separate the eggs very carefully, there must be no yolk in the white.
  3. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
  4. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
  5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
  6. Spray two cookie sheets with Pam or other fat-free cooking spray.
  7. With a large spoon, “scoop” the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
  8. Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
  9. Remove from the pans and cool on a rack or cutting board.
  10. While warm they are crumbly and similar to cooked meringue – but don’t let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread – a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
  11. Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

 

 

 

 

 

 

Cheesy Chicken, Bacon & Tater Tot Crock Pot Bake

 

PhotoPinned 221,169 times so far!
  • timer
  • Prep Time: 5 mins
  • Total Time: 3 hrs 35 mins
  • Serves: 5-6, Yield: 1.0 casserole

About This Recipe

“This is a simple throw-together dish I came up with that is great for a Sunday after-church meal. Note: You can fry your own bacon for this recipe. I like the taste of bacon but cannot handle the lingering smell it leaves in the house when you fry it, so I just buy the jarred bacon for the few times a year I use it.”

Ingredients

    • 1 (32 ounce) bags tater tots
    • 0.5 (3 ounce) jars bacon bits ( I used Hormel brand)
    • 5 boneless skinless chicken breasts
    • 1 1/2 cups grated colby cheese
    • 1 1/2 cups grated monterey jack pepper cheese
    • 3/4 cup milk
    • salt and pepper

Directions

  1. Grease the bottom of the crock pot.
  2. Layer 1/2 the tater tots on the bottom of the pot.
  3. Sprinkle with 1/4 of the jar of bacon bits.
  4. Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots.
  5. Top cheese with the chicken breasts.
  6. Sprinkle chicken with salt and pepper to taste.
  7. Top chicken with another 1/3 of cheese.
  8. Sprinkle with another 1/4 of the jar of bacon bits.
  9. Add remainder of the tater tots.
  10. Top with final 1/3 of the cheese.
  11. Pour milk over the top.
  12. Set crock pot to high and cook 3-4 hours.

 

 

 

 

 

 

Weight Watchers Parmesan Chicken Cutlets

 

PhotoPinned 190,082 times so far!
  • timer
  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 4

About This Recipe

“This chicken tastes so great that it is great to have for dinner even when you’re not on a diet.”

Ingredients

    • 1/4 cup parmesan cheese, grated
    • 2 tablespoons dried Italian seasoned breadcrumbs
    • 1/8 teaspoon paprika
    • 1 teaspoon dried parsley
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon fresh ground pepper
    • 4 boneless skinless chicken breasts ( about 1 pound)

Directions

  1. Preheat oven to 400 degrees.
  2. In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
  3. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
  4. Arrange on nonstick baking sheet.
  5. Bake until chicken is cooked through, 20-25 minutes.

 

 

 

 

 

 

Panera Broccoli Cheese Soup

 

PhotoPinned 233,735 times so far!
  • timer
  • Prep Time: 30 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 4

About This Recipe

“A very good broccoli cheese soup. Serve with crusty bread.”

Ingredients

    • 1 tablespoon melted butter
    • 1/2 medium chopped onion
    • 1/4 cup melted butter
    • 1/4 cup flour
    • 2 cups half-and-half cream
    • 2 cups chicken stock
    • 1/2 lb fresh broccoli
    • 1 cup carrot, julienned
    • 1/4 teaspoon nutmeg
    • 8 ounces grated sharp cheddar cheese
    • salt and pepper

Directions

  1. Sauté onion in butter. Set aside.
  2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
  3. Add the chicken stock. Simmer for 20 minutes.
  4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
  5. Add salt and pepper. Can be puréed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.

 

 

 

 

 

 

Carrabba’s Bread Dipping Spice

 

PhotoPinned 196,155 times so far!
  • timer
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Serves: 1-4, Yield: 0.25 cup

About This Recipe

“This is a favorite with Italian-style grub.The recipe comes from Carrabba’s Restaurant. They serve the spices on a small plate and the waiter adds olive oil, then you are set to dip your bread. YUM YUM! TIP: Chop all spices in small chopper and store them in a small container in the refrigerator, since a little goes a long way — that way you can have it anytime.”

Ingredients

    • 1 tablespoon minced basil
    • 1 tablespoon chopped parsley ( Italian is best)
    • 1 tablespoon minced garlic
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon kosher salt or 1/2 teaspoon ground sea salt
    • 1/2 teaspoon chopped rosemary
    • 1/4 teaspoon crushed red pepper flakes
    • 1/2 teaspoon olive oil
    • 1/8 teaspoon fresh lemon juice

Directions

  1. Combine all of the ingredients, EXCEPT oil and lemon.
  2. Put in a small food processor (I used my little food chopper). Chop briefly until all ingredients are about the same.
  3. Stir in oil and lemon juice.
  4. TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small Dish.
  5. Dip sliced bread in mixture.
  6. French bread is good.
  7. ENJOY.

 

 

 

 

 

 

Girl Scout Thin Mints Recipe

 

PhotoPinned 64,178 times so far!
  • timer
  • Prep Time: 2 hrs
  • Total Time: 2 hrs 25 mins
  • Yield: 108 cookies

About This Recipe

“I love these cookies when Girl Scouts sell them, and I just found the recipe on TSR! I can’t wait to make them, but I thought i’d share them first!”

Ingredients

Chocolate Cookie Wafers

      • 1 (18 1/4 ounce) packages fudge cake mix
      • 3 tablespoons shortening, melted
      • 1/2 cup cake flour, measured then sifted
      • 1 egg
      • 3 tablespoons water
      • nonstick cooking spray

Coating

    • 3 (12 ounce) bags semi-sweet chocolate chips
    • 3/4 teaspoon peppermint extract
    • 6 tablespoons shortening

Directions

  1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.
  2. Cover and chill for 2 hours.
  3. Preheat oven to 350 degrees.
  4. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
  5. To cut, use a lid from a spice container with a 1 1/2-inch diameter.
  6. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
  7. Bake for 10 minutes.
  8. Remove the wafers from the oven and cool completely.
  9. Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
  10. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.

 

 

 

 

 

 

Wonderful Salsa

 

PhotoPinned 50,862 times so far!
  • timer
  • Prep Time: 45 mins
  • Total Time: 1 hrs 15 mins
  • Serves: 96, Yield: 3 quarts

About This Recipe

“This is the best salsa recipe I’ve found so far and I’ve tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).”

Ingredients

    • 8 cups Tomatoes, peeled, chopped and drained
    • 2 1/2 cups onions, chopped
    • 1 1/2 cups green peppers
    • 1 cup jalapeno pepper, chopped
    • 6 garlic cloves, minced
    • 2 teaspoons cumin
    • 2 teaspoons pepper
    • 1/8 cup canning salt
    • 1/3 cup sugar
    • 1/3 cup vinegar
    • 1 (15 ounce) cans tomato sauce
    • 1 (12 ounce) cans tomato paste

Directions

  1. Mix all together and bring to a slow boil for 10 minute.
  2. Seal in jars and cook in hot water bath for 10 minute.
  3. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
  4. Yields 3-6 quarts or pints.

 

 

 

 

 

Jalapenos’ Spinach Enchiladas

 

PhotoPinned 127,134 times so far!
  • timer
  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 10

About This Recipe

“Jalapenos is a popular Mexican restaurant here in Houston, Texas. Their spinach enchiladas is one of the most popular entrees on their menu. This recipe was posted in the Houston Chronicle.”

Ingredients

Enchiladas

      • 4 (10 ounce) packages frozen chopped spinach or 4 bunches fresh spinach, cooked
      • 2 tablespoons chopped garlic
      • 1 large onion, chopped
      • 1 lb fresh mushrooms, halved
      • 1 tablespoon butter
      • 2 slices White bread, crusts removed
      • salt
      • 2 teaspoons white pepper
      • 1/4 teaspoon nutmeg
      • 1/2 teaspoon chili powder
      • 2 eggs
      • 2 cups grated monterey jack and cheddar cheese blend, divided
      • 10 -12 flour tortillas

Cilantro Cream Sauce

    • 3 cups half-and-half
    • 1/4 teaspoon cayenne pepper
    • 1 1/2 teaspoons salt
    • 1 tablespoon cornstarch, plus
    • 2 teaspoons cornstarch, dissolved in a small amount of cold water
    • 3 cups chopped cilantro

Directions

  1. For enchiladas, cook the spinach according to the package directions, if using frozen.
  2. While spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped.
  3. Melt butter in sauté pan, and sauté onion mixture until onion is translucent.

 

 

 

Wonderful Salsa

 

PhotoPinned 50,862 times so far!
  • timer
  • Prep Time: 45 mins
  • Total Time: 1 hrs 15 mins
  • Serves: 96, Yield: 3 quarts

About This Recipe

“This is the best salsa recipe I’ve found so far and I’ve tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).”

Ingredients

    • 8 cups Tomatoes, peeled, chopped and drained
    • 2 1/2 cups onions, chopped
    • 1 1/2 cups green peppers
    • 1 cup jalapeno pepper, chopped
    • 6 garlic cloves, minced
    • 2 teaspoons cumin
    • 2 teaspoons pepper
    • 1/8 cup canning salt
    • 1/3 cup sugar
    • 1/3 cup vinegar
    • 1 (15 ounce) cans tomato sauce
    • 1 (12 ounce) cans tomato paste

Directions

  1. Mix all together and bring to a slow boil for 10 minute.
  2. Seal in jars and cook in hot water bath for 10 minute.
  3. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
  4. Yields 3-6 quarts or pints.

 

 

 

 

 

Cracker Barrel’s Hashbrowns Casserole – Copycat

 

PhotoPinned 73,678 times so far!
  • timer
  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 10-12

About This Recipe

“I don’t know if this is Cracker Barrel’s actual hash browns casserole recipe, but it is close. This recipe can feed a large crowd and is good for a brunch.”

Ingredients

    • 2 lbs frozen hash browns
    • 1/2 cup margarine or 1/2 cup butter, melted
    • 1 (10 1/4 ounce) cans cream of chicken soup
    • 1 pint sour cream
    • 1/2 cup onion, peeled and chopped
    • 2 cups cheddar cheese, grated
    • 1 teaspoon salt
    • 1/4 teaspoon pepper

Directions

  1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
  2. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

 

 

 

 

Mexican Mess (Bean Dip)

 

PhotoPinned 47,664 times so far!
  • timer
  • Prep Time: 5 mins
  • Total Time: 20 mins
  • Servings: 8

About This Recipe

“This isn’t very pretty. You can add another cup of cheese on top if you want and add veggies, guacamole and sour cream to make it more like nacho dip. I personally can eat the whole thing just like it is. Leftovers go well in a soft tortilla.”

Ingredients

    • 1 (16 ounce) cans fat-free refried beans
    • 1 cup salsa ( I like medium)
    • 4 ounces green chilies
    • 1 cup cheese, shredded ( I like a Mexican or taco blend)

Directions

  1. Spray a pie plate.
  2. Mix all ingredients and place in pie plate.
  3. Bake at 350 degrees for about 15 minutes or hot in the center.
  4. Add extra cheese and anything else you want on top.

 

 

 

 

 

 

Kittencal’s Moist Cheddar-Garlic Oven Fried Chicken Breast

 

PhotoPinned 65,891 times so far!
  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 4

About This Recipe

“This is for serious garlic lovers. The chicken bakes out so moist and tender! Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is optional. Double all ingredients for more than four breasts and adjust the amount of garlic to suit taste. For the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly — to take this dish to yet another level, about 10 minutes before the cooking time is finished, drizzle the top of the chicken with a little pasta sauce, then sprinkle mozzarella cheese on top. Return to oven for about 10 minutes until the chicken is completely cooked and sauce is hot and cheese has melted. For a lemon-garlic flavor add in 3 tablespoons lemon juice to the melted butter/garlic mixture — *NOTE* for a healthier alternative Smart Balance Butter Blend may be used in place of the melted butter — you will love this chicken! Visit my food blog, www.kittencalskitchen.com, for more of my recipes.”

Ingredients

    • 1/3 cup butter, melted
    • 2 tablespoons minced garlic ( can use more or less)
    • 2 teaspoons garlic powder, divided ( garlic lovers can use more)
    • 1/2 teaspoon seasoning salt ( or can use white salt)
    • 3/4 cup seasoned dry bread crumb ( seasoned or plain)
    • 1/2 cup finely grated cheddar cheese
    • 1/4 cup freshly grated parmesan cheese
    • 1/2 teaspoon ground black pepper ( or to taste)
    • 4 boneless skinless chicken breasts
    • shredded cheddar cheese ( optional and use any amount desired, or can use shredded mozzarella cheese)

Directions

  1. Preheat oven to 350°F.
  2. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
  3. In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
  4. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
  5. Dip chicken in butter mixture; then in crumb mixture.
  1. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
  2. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

 

 

 

 

 

 

P. F. Chang’s Mongolian Beef

 

PhotoPinned 59,731 times so far!
  • timer
  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 2

About This Recipe

“This copycat recipe is as good as the original! I originally got this from a recipe adapted from Todd Wilbur’s on (and modified it again until I thought I had it right) www.TopSecretRecipes.com”

Ingredients

    • 2 teaspoons vegetable oil
    • 1/2 teaspoon ginger, minced
    • 1 tablespoon garlic, chopped
    • 1/2 cup soy sauce
    • 1/2 cup water
    • 3/4 cup dark brown sugar
    • vegetable oil, for frying ( about 1 cup)
    • 1 lb flank steak
    • 1/4 cup cornstarch
    • 2 large green onions, sliced on the diagonal into one-inch lengths

Directions

  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Don’t get the oil too hot.
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  5. Remove it from the heat.
  6. Slice the flank steak against the grain into 1/4″ thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
  7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
  8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
  9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
  10. Heat the oil over medium heat until it’s nice and hot, but not smoking.
  1. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
  2. You don’t need a thorough cooking here since the beef is going to go back on the heat later.
  3. Stir the meat around a little so that it cooks evenly.
  4. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
  5. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
  6. Add the sauce, cook for one minute while stirring, then add all the green onions.
  7. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
  8. Leave the excess sauce behind in the pan.

 

 

 

 

 

 

Pumpkin Cream Cheese Muffins

 

PhotoPinned 203,306 times so far!
  • timer
  • Prep Time: 20 mins
  • Total Time: 45 mins
  • Yield: 18 muffins (depending on size of tin)

About This Recipe

“Made these for my future in-laws, who will be visiting this weekend. We tried one and they are fabulous. I think toasting the nuts really helped the flavor as well (see my note below).”

Ingredients

    • 1 (8 ounce) packages cream cheese
    • 1 egg
    • 1 teaspoon vanilla
    • 3 tablespoons brown sugar
    • 4 1/2 tablespoons flour
    • 5 tablespoons white sugar
    • 3/4 teaspoon cinnamon
    • 3 tablespoons butter
    • 3 tablespoons chopped pecans ( toasted these briefly first on a cookie sheet in the oven at 350 degrees, for about 10 minutes. Just)
    • 2 1/2 cups flour ( I used half white, half whole wheat)
    • 2 cups white sugar
    • 2 teaspoons baking powder
    • 2 teaspoons cinnamon
    • 1/2 teaspoon salt
    • 2 eggs
    • 1 1/3 cups canned pumpkin
    • 1/3 cup olive oil
    • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 375 degrees.
  2. Grease and flour 18 muffin cups.
  3. FILLING: Beat cream cheese until soft.
  1. Add egg, vanilla and brown sugar.
  2. Beat until smooth.
  3. Set aside.
  4. STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
  5. Add butter and cut it in with a fork until crumbly.
  6. Set aside.
  7. MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.
  8. Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla.
  9. Beat together until smooth.
  10. Fill cups with pumpkin mixture until they’re about 1/2 full.
  11. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
  12. If you’re using paper cups, try to keep cream cheese from touching the paper.
  13. Sprinkle on the streusel topping.
  14. Bake at 375 degrees for 20 to 25 minutes.

 

 

 

 

 

Kittencal’s Chicken Crescent Roll Casserole

 

PhotoPinned 34,183 times so far!
  • timer
  • Prep Time: 25 mins
  • Total Time: 55 mins
  • Servings: 8

About This Recipe

“This will also work great with turkey; if you do not have chicken breasts, then use any leftover cooked chicken. If desired you can fill the crescents just with the filling mixture and omit the soup, just brush with butter before baking. They are wonderful just stuffed with the filling! A few members have experienced a soggy bottom, so you might want to consider just drizzling half (or even a little less) of the soup mixture on top and a little around the sides of the crescents, then save the rest of the soup mixture for another time (this will help prevent a soggy bottom). You may use the jumbo crescent rolls and stuff with more chicken mixture :)”

Ingredients

      • 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
      • 1 (10 3/4 ounce) cans cream of chicken soup, undiluted
      • 3/4 cup grated cheddar cheese (or any cheese of choice) or 3/4 cup swiss cheese ( or any cheese of choice)
      • 1/2 cup 18% table cream ( or use whipping cream)

FILLING

    • 4 ounces Cream Cheese ( very soft)
    • 4 tablespoons butter ( very soft but not melted)
    • 1/2-1 teaspoon garlic powder (optional)
    • 1/3 cup onion, finely chopped ( can use green onions)
    • 2 large cooked chicken breasts, finely chopped ( or use about 2 cups, can use cooked turkey)
    • 1/2-3/4 cup finely grated cheddar cheese
    • 1/2 teaspoon seasoning salt ( or use 1/2 teaspoon white salt or to taste)
    • 1/2 teaspoon ground black pepper ( or to taste)
    • 2 -4 tablespoons mayonnaise or 2 -4 tablespoons whipping cream
    • 1 -2 cup grated cheddar cheese ( for topping)

Directions

  1. Set oven to 350°F.
  2. Butter a casserole dish (any size to hold crescent rolls).
  3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
  4. Heat just until the cheese melts (do not boil).
  1. For the filling — (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
  2. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
  3. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
  4. Season with seasoned salt or white and black pepper to taste.
  5. Unroll the crescent rolls.
  6. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
  7. Drizzle a small amount of soup mixture on the bottom of the dish.
  8. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
  9. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
  10. Bake for about 30 minutes.

 

 

 

 

 

 

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