Chocolate Sea Salt Rugelach (The Food Network Kitchen) Ingredients: 2 1/2 cups (325 grams) all-purpose flour, plus more for dusting* 1/4 cup (50 grams) granulated sugar 1/2 teaspoon kosher salt 1 cup (226 grams) unsalted butter, cubed and cold 8 ounces (226 grams) cream cheese, straight from the fridge 2 large egg yolks 1 teaspoon
Ingredients: 30 oz bag Frozen Shredded Potatoes 1 Pound Bacon 1 8oz Brick Cream Cheese (softened) 1/2 Cup Sour Cream 2 Cups Shredded Cheddar Cheese 6 Jalapenos 1 Cup Shredded Chicken Plain Bread Crumbs Method: Spray a 13×9 pan and spread out the potatoes. Bake at 350 degrees for 30 mins. Remove from oven. While
Ingredients: 1 Pound Ground Beef 1 Cup Diced Yellow Onion 2-3 Garlic Cloves, Minced 1 Tbsp Olive Oil 1 Large Red Pepper, Diced 1 Large Green Pepper, Diced 1 Cup White Rice 2 Cups Water 2 Cups Fresh Baby Spinach 1 Tbsp Salt 1 Tsp Cumin 1 Tsp Garlic Powder 1 Tbsp Italian Seasoning 1
Ingredients: 1.5 Pounds Ground Beef 1/2 Cup Chopped Onion 1 Small Can Diced Green Chiles 1 Cup Salsa 4 Oz Cream Cheese 9 Oz Bag Corn Chips 2 Cups Shredded Cheddar Cheese Toppings- Shredded Lettuce, Sour Cream, Diced Tomatoes, Salsa Method: Brown beef with the onions, about 10 minutes. Once the beef is fully cooked
Strawberry Crunch Cake (From delish by Lauren Miyashiro) Ingredients: For the Cake: 1 box vanilla cake mix, 1 box strawberry cake mix, plus ingredients listed on box. For the Frosting: 1 ½ cup butter, softened 6 cups powdered sugar 2 teaspoons vanilla 6 Tablespoons heavy cream For the Strawberry Crunch: 1 cup freeze-dried strawberries (found
Ingredients: 2 12.5 Oz Cans Chicken Breast 1 Family Sized Cream of Chicken Soup Can 16 Oz Container Sour Cream 1 Packet Ranch Seasoning 2 Cups Shredded Cheddar Cheese 32oz Bag Tater Tots Method: Drain chicken from can, you can use fresh chicken if preferred. In a large bowl, mix together the soup, sour cream