Fresh food, simply delicious
The best go-to seasoning for any and everything! Our Fresh Simple Home Seasoning will take the place of any all-purpose seasoning you have used. It is flavorful and tasty without overpowering your dish. This is the compliment to your meal tonight or any dish you […]
For all you French onion soup lovers out there, get ready to have your minds blown; we turned one of our all-time favorite soups into a baked chicken with french onion soup mix for a “dish and go” option on those busy weekday nights. To […]
Best Pinterest Sopapilla Cheesecake Dessert? Check! So incredibly good it’ll blow your mind? Check! So simple my 8 year old can make it? Check! We LOVE some sweet treats in our house and the one dearest to my heart is this easy-to-make sopapilla cheesecake. It’s layered with crescent rolls and made rich with cream cheese and cinnamon. Give it a try… I bet it won’t last more than 10 minutes at your next party!
With my husband in the military, we have family gatherings and squadron functions to attend on a pretty regular basis. Most of these are pot-luck style and depending on where your last name falls in the alphabet usually depicts what you are asked to bring. Since we sit with a last name starting with a “T”, we almost always are in charge of bringing a dessert. Lucky for us (and them!), the Best Pinterest Sopapilla Cheesecake makes this task an easy one! On average (using my public math skills) I bring this dessert 99.99% of the time… and I NEVER have leftovers. Like ever. You literally almost can’t fail making this crowd favorite. It can be served warm out of the oven or chilled to enjoy the next day…and boy is it simple to make!
Yes! You will absolutely need to refrigerate this dessert after you have cooked it. The main reason for this is because it contains dairy (cream cheese). Once it is cooked, you can serve it warm, straight from the oven. It is fantastic with a scoop of vanilla ice cream. You can also serve it cold! It is delicious either way. Just don’t let it sit out more than 2 hours at room temperature (Which isn’t really an issue because I’ve never seen it last that long!).
A sopapilla is a kind of fried pastry and a type of quick bread that is served in several regions in the United States with Spanish heritage. A sopapilla is traditionally made from wheat dough (or a mixture of wheat flour) to which some shortening or butter is added. After being allowed to rise, the dough is rolled into a sheet that is then cut into circular, square or triangular shapes. By using the crescent rolls, it is reminiscent of the traditional dish. This recipe is a quick, simple spin on a traditional hispanic dish.
First, preheat your oven to 350 F.
Grease a 9×13 pan with butter or Pam Baking Spray.
Open your first can of crescent rolls and spread it as one layer along the bottom of your casserole dish. Try to pinch the seams of the rolls where they try to separate so that there are as few holes as possible.
In a bowl, mix both blocks of cream cheese, vanilla extract, and 1 cup of sugar. Beat until creamy and spread evenly over the layer of crescents in your dish.
Roll out the second can of crescent rolls on top of the cream cheese mixture. Try to stretch the rolls across the entire dish and pinch together the seams that come apart to eliminate holes if possible. Don’t worry with the natural seams that come with the dough – they will fill in as the pastry expands.
In another bowl, mix the stick of melted butter with the remaining 1/2 cup of sugar and the 2 TBS of cinnamon. Pour over top of the top layer of crescents and spread evenly.
Bake at 350 degrees F for 30 minutes.
Once the cheesecake has set, cut into squares to serve. You can serve hot, right out of the oven or place in the refrigerator for later…both are equally delicious!
The next time you are trying to figure out which dessert to serve or what yummy dish you can bring to a gathering, look no further! This is a crowd-pleaser from the 3 year olds to the 93 year olds. With minimal ingredients and a relatively short cook and prep time, you can have this delicious dish baked and out the door any day of the week 🙂
In less than 3 minutes, you can make the Best Italian Seasoning at home! Only six ingredients and so simple with no more store bought mixes. It’s an easy and delicious addition to your pantry, done right at home! This seasoning is rich in flavor […]
Fresh, crisp, and just the drink you are looking for on a hot summer day. Our Fresh Cucumber Vodka Cocktail is super refreshing and likely to quench any thirst. The tang of the lemonade mixed with the sweet bubbles of the Sprite are taken to […]
Creamy, filling, and protein-packed in every bite. This delicious creamy crunchy chicken casserole is one of my husband’s absolute favorites. There are over 16 grams of protein in every delicious serving. This comfort food is a go-to on busy week nights, because its pretty close to throw-and-go style with only 6 ingredients! What’s awesome is that there are less than 300 calories in every serving! Score!
Over the years, we have made so many variations of chicken casseroles. I’ve always gravitated towards heavier, calorie-dense ones because they are so gosh darn good. Our goal with this dish was to have a yummy, belly-warming casserole that wasn’t all cheese and sour cream. Greek yogurt is such a fantastic substitute for sour cream in 99% of things we have tried. In this dish, it gives that creamy texture but not the guilt! We pair it with our spinach and walnut salad and we have a very balanced and tasty meal.
With this specific recipe , the answer is yes. You will definitely need the chicken cooked before mixing with the rest of the ingredients and baking. We have not tried raw chicken in this dish before and we know it would significantly alter the cook time. In the event you don’t have time to cook chicken, I constantly run to a rotisserie chicken! They are slightly higher in calories and sodium, however the ease of that option outweighs the negative! Also, one rotisserie chicken yields enough needed for this recipe too.
Absolutely! We recommend putting everything together like you would up until the baking part. Then, instead of baking, make sure you have it in an air-tight container and then go ahead and freeze. This is great to do when you know you have a busy week coming up and won’t have to time to do anything other than throwing a dish in the oven.
We highly recommend Minute rice. We have tried baking it both ways. You would have to extend your bake time when using regular rice and it really dries out your casserole to have it in the oven that much longer. Even after 60 minutes, some of the rice was still hard in the middle. Stick with Minute rice!
Preheat over to 350 degrees, F.
Cook and dice chicken.
Add all ingredients EXCEPT the French’s Crispy Fried Onions to a bowl and thoroughly stir.
Pour bowl mixture in a greased 9×13 dish.
Bake for 30 minutes without French Fried Onions.
After 30 minutes, pour French Fried Onions all over mixture and bake for 10 more minutes.
Remove from oven and serve!
Delicious, colorful, and mayonnaise-free! Our Guacamole Chicken Salad hits it out of the park with taste and the ease of throwing it together. The creamy avocados and the hint of cumin bring this chicken salad to the next level. For all those mayo-haters (or avocado […]
Super simple homemade chili seasoning is a pantry must-have. Most spice cabinets hold the common ingredients to this DIY seasoning. Instead of always reaching for the packet-form for your homemade chili, create our best chili seasoning recipe seasoning! Fall is around the corner so hop […]
Light, fragrant, and delicious, this Healthy Orzo Pasta Salad is a wonderful accompaniment to so many dishes. The spice of the fresh basil mixed with the salty sunflower seeds makes a combination you won’t want to miss. All the flavors combine for a soft taste, nothing too overpowering. You won’t be disappointed when you make this salad.
Orzo is a small rice-shaped pasta. It resembles large grains of rice and is perfect for making light pasta dishes that go well with a variety of entrees. Orzo is commonly made from white flour, but it can be made from whole-grain flour as well, making it a healthier pasta option. Traditionally orzo is made from a coarser type of flour that is a high-protein durum wheat that contains an above-average amount of gluten. In short, orzo and rice are pretty comparable in health, with orzo being higher in protein but also higher in carbohydrates.
This specific recipe will last refrigerated for 3 to 5 days. To maximize the shelf life of cooked orzo for safety and quality, refrigerate the orzo in shallow airtight containers or resealable plastic bags. As the salad sits, it will slowly dry out. Be sure to have additional salad dressing on hand to mix in before each serving. It still tastes great!
Yes! Since we didn’t use a cream-based dressing, you can freeze this dish. We personally do not feel it is quite as tasty when eaten after being frozen, but it is certainly an option if needed for your lifestyle. Be sure to keep in an air-tight container or ziplock bag. The healthy orzo pasta salad can be kept frozen for up to 1 month.
Boil your orzo in chicken broth. You can also use vegetable broth!
While orzo is boiling, dice the basil, tomatoes, green onions, and arugula. Add to a large mixing bowl.
Once orzo is done cooking, strain and run cold water over top. This will keep the orzo from continuing to cook and also help cool down the orzo. You don’t want to mix it with the fresh ingredients until it has cooled to room temperature or cooler. (We place it in the refrigerator to speed up the process when we are low on time…which seems like always!)
Once orzo is cooled, add it to the mixing bowl along with the rest of the ingredients.
If you are not serving right away, only add half of your dressing and give a good stir. Put in refrigerator, in a covered container.
When ready to serve, add the remaining amount of dressing to the bowl and serve!
The pasta salad may dry out a little as it sits in the refrigerator over time. All you need to do to bring it back to life is add small amounts of the vinaigrette, a little dressing at a time. Then it will be like you just made it!
This healthy orzo pasta salad is what I bring to a lot of group gatherings. Since sunflowers are seeds, not nuts, I’m not worried about nut allergies for friends. It makes a pretty good size batch that can feed about 10 people easily. The feta is a more mild cheese than some others so it’s not an overwhelming flavor. The dressing we use is really the perfect compliment. We promise this salad won’t disappoint. 🙂
