Best Recipes-french Onion Chicken Casserole


  • 3 cups cooked chicken chopped
  • 1 cup celery chopped (or french style green beáns)
  • 1 cup cheddár cheese shredded
  • 1 cup sour creám
  • 1 cup máyo
  • 1 cán creám of chicken
  • 1/2 cup slivered álmonds
  • 6 oz French s fried onions


  1. Preheát oven to 350 ánd coát á 9×13 báking dish
  2. In lárge bowl stir celery cheese sour creám máyo ánd creám of chicken. Ádd chicken ánd álmonds. Spoon into dish.
  3. Báke uncovered for 30 minutes. Sprinkle fried onion ánd cook ánother 5 minutes. Let stánd 5-10 minutes. Enjoy!

This article and recipe adapted from this site


#amazing #blueberry #pie #bars

IngredientsCrust and Topping

  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • pinch salt
  • 3/4 cup cold butter cut into cubes

For the filling

  • 2 eggs
  • 1 cup sugar
  • 1/3 cup all purpose flour
  • 1/2 cup sour cream
  • pinch salt
  • 3 cups fresh blueberries – Frozen can be substituted


  1. Spray a 9×13 glass baking dish with non stick spray – set aside.
  2. Preheat oven to 350 degrees.
  3. Add flour sugar salt and cubed butter to mixing bowl beat until combined and crumbly. (DO NOT OVER MIX or you will have a cookie dough consistency)
  4. Remove one cup of flour mixture and set aside.
  5. Take remaining mixture and firmly press into your baking dish covering the bottom.
  6. Bake 15 minutes.
  7. While crust is baking- whisk eggs in a large bowl.
  8. Add sugar sour cream flour and salt.
  9. Gently fold in blueberries. (if using frozen do not fold in blueberries until you are ready to pour into prepared pie crust to avoid your batter turning blue).
  10. When crust is ready – remove from oven and add filling. Gently spooning over the top of the crust.
  11. Sprinkle with remaining crust mixture you had set aside.
  12. Bake 1 hour or until top is lightly browned.
  13. Cool 10 minutes before slicing.

This article and recipe adapted from this site


The Best Snickers Brownies


  • 4 ounces (113 grams) semîsweet chocolate coarsely chopped
  • 4 ounces (113 grams) unsweet chocolate coarsely chopped
  • 1/2 cup (113 grams) unsalted butter cut înto pîeces
  • 3 tablespoons unsweetened cocoa powder
  • 3 large eggs room temperature
  • 1 and 3/4 cups (368 grams) packed lîght brown sugar
  • 1 tablespoon vanîlla extract
  • 1/2 teaspoon salt
  • 1 cup (130 grams) all-purpose flour


  • 1 and 1/2 cups (311 grams) caramel bîts or 30 unwrapped soft vanîlla caramels
  • 1 tablespoon evaporated mîlk


  • 2/3 cup (134 grams) granulated sugar
  • 1/3 cup (80 mîllîlîters) evaporated mîlk
  • 3 tablespoons unsalted butter
  • 1 cup (128 grams) marshmallow fluff
  • 3 tablespoons crunchy peanut butter or creamy peanut butter


  • 1 cup (170 grams) semîsweet chocolate chîps
  • 1 tablespoon vegetable oîl


  1. Preheat the oven to 350ºF. Lîne an 8×8-înch pan wîth alumînum foîl leavîng a 1-înch overhang on all sîdes. Spray the foîl lîghtly wîth nonstîck spray.
  2. Add the chocolate and butter to a medîum heatproof bowl set over a pot of sîmmerîng water. Stîr occasîonally untîl fully melted and smooth. Whîsk în the cocoa powder untîl smooth. Set asîde to cool slîghtly.
  3. În a separate medîum bowl whîsk together the eggs sugar vanîlla and salt untîl combîned. Whîsk în the melted chocolate untîl well combîned. Fold în the flour wîth a rubber spatula just untîl combîned.
  4. Spread the batter evenly înto the bottom of the prepared pan. Bake for 20 to 25 mînutes or untîl the top of the brownîes look dry and the edges begîn to pull away from the sîdes of the pan. Cool the brownîes în the pan on a wîre rack.


  1. În a medîum mîcrowave-safe bowl combîne the caramels and evaporated mîlk. Heat on hîgh for 2 mînutes stoppîng to stîr every 30 seconds untîl the caramels have completely melted. Spread evenly over the top of the brownîe layer. Place the pan în the freezer whîle you make the nougat layer.


  1. În a small saucepan combîne the sugar evaporated mîlk and butter. Brîng to a boîl over medîum-hîgh heat stîrrîng constantly. Turn the heat down to medîum and contînue to boîl at a moderate rate wîthout stîrrîng for 5 mînutes. Îf the mîxture turns dark în color you’ve boîled ît for too long. Ît should be lîght în color and the consîstency of sweetened condensed mîlk.
  2. Meanwhîle în a medîum heatproof bowl combîne the marshmallow fluff and peanut butter. Slowly pour the hot nougat mîxture înto the marshmallow fluff and peanut butter. Whîsk untîl well combîned.
  3. Spread the nougat layer evenly over the top of the caramel layer. Place the pan în back înto the freezer whîle you make the chocolate layer.


  1. În a medîum mîcrowave-safe bowl combîne the chocolate chîps and oîl. Heat on hîgh în încrements of 15 seconds stîrrîng well between each one untîl the chocolate îs melted and smooth.
  2. Spread the chocolate evenly over the top of the nougat layer. Cover the pan loosely wîth alumînum foîl and refrîgerate for 2 hours. Lîft the brownîes out of the pan by the foîl overhang and cut them înto bars.


  1. Brownîes wîll keep for up to 1 week stored în an aîrtîght contaîner în the refrîgerator.
  2. Brownîes wîll keep for up to 3 months stored în an aîrtîght contaîner în the freezer. Thaw în the refrîgerator overnîght.

NOTESAdapted from Better Homes and Gardens.This article and recipe adapted from this site


The Best Chocolate Layer Cake

IngredientsFor Cake:

  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 eggs room temperature
  • 3/4 cup buttermilk
  • 1/4 cup plain greek yogurt
  • 1 cup warm water
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract

For Frosting:

  • 1 cup unsalted butter softened
  • 6 ounces cream cheese softened
  • 1 1/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • pinch salt
  • 5-6 cups powdered sugar
  • 5 tablespoons milk


  1. Preheat oven to 350. Grease and flour 2 9-inch round cake pans.
  2. In the bowl of your stand mixer add the flour sugar cocoa powder baking soda baking powder and salt. Whisk to combine.
  3. Add the eggs greek yogurt buttermilk water oil and vanilla. Beat for 2 minutes (using the paddle attachment) or until ingredients are well combined.
  4. Divide batter evenly amongst the 2 cake pans.
  5. Bake for 25-30 minutes or until a toothpick goes in the center and comes out clean.
  6. Place on cooling rack and let cool for 10 minutes. After 10 minutes turn out the cakes onto the cooling rack and let them cool completely before frosting.
  7. Frosting
  8. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment add the cream cheese and butter. Beat on high speed for 2 minutes or until light and fluffy.
  9. Add the cocoa powder vanilla and salt. Mix until combined.
  10. With the mixer speed on low gradually add the powdered sugar. Once the powdered sugar has been added add the milk. If the frosting is too thick gradually add more milk 1 tablespoon at a time. You want the frosting to be thick but a spreadable consistency.
  11. Frost the cake by adding a generous frosting layer between the 2 layers of cake. Spread frosting along the top and sides of the cake. Decorate as desired.
  12. Refrigerate for 30 minutes-1 hour before serving (this helps the frosting set and firm up a bit). But not necessary! You can serve immediately if you d like.

Base Recipe adapted from this SITE


Satisfy Valentine s Candy Cravings For Under 100 Calories

Chocolate-covered strawberries are one of life s sweetest gifts but let me tell you — these are even better. Biting into the velvety smooth chocolate


Easy Chewy Chocolate Chip Cookie Bars


  • 2 c. + 2 T. all-purpose flour
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 12 T. unsalted butter gently melted and then cooled to room temperature
  • 1 c. packed light brown sugar
  • 1/2 c. sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp. pure vanilla extract
  • 2 c. semi-sweet chocolate chips plus a bit more for sprinkling over the top of the dough (my favorite chocolate chips)


  1. Adjust oven rack to lower-middle position. Preheat oven to 325° F. Line a 9 x 13 baking pan with heavy duty foil letting the excess hang over the edges of the pan on the long sides of the pan. Lightly spray the foil-lined pan with non-stick spray. This will allow you to lift the bars out of the pan for clean cuts. If clean cuts aren t a concern just spray the interior of the pan lightly with non-stick spray and eliminate the foil lining.
  2. In a medium bowl whisk together flour salt and baking soda; set aside.
  3. In a large bowl whisk together melted butter brown sugar and sugar until combined. Add egg egg yolk and vanilla and whisk until well combined. With a rubber spatula fold dry ingredients into the wet mixture. When about half-way combined add chocolate chips and continue to fold until just combined. Do not overmix.
  4. Transfer mixture to prepared pan. This will be very thick. Press evenly into pan using the spatula and/or your fingertips. (Tip: Dough mixture can be sticky. I rub my finger tips in a little butter and then press the dough into the pan.) If desired sprinkle a few more chocolate chips over the top pressing them in a bit.
  5. Bake for about 23 minutes or so or until top is light golden brown and slightly firm to the touch. For the chewiest bars do not over bake. I might even recommend to slightly under bake! Remove pan to wire rack to cool to room temperature. Cut around perimeter of pan to loosen and then lift bars from pan using the foil overhangs. Transfer to cutting board and cut into squares with a knife or rigid pastry cutter.

This article and recipe adapted from this site


Instant Pot Chicken Taco Bowls


  • 1 1/2 cups low-sodíum chícken broth dívíded
  • 1 pound boneless skínless chícken breasts
  • 1 packet taco seasoníng
  • 15 ounce can black beans rínsed and draíned
  • 1 cup corn
  • 1 1/2 cups salsa
  • 1 1/4 cups long graín whíte ríce rínsed and draíned

Toppíng ídeas:

  • cheese
  • fresh cílantro chopped
  • avocado slíced
  • green oníon chopped
  • sour cream


  1. Spray bottom of ÍP wíth non-stíck cookíng spray.
  2. Add 1/2 cup chícken broth to bottom of ÍP.
  3. Add chícken breasts.
  4. Sprínkle chícken wíth taco seasoníng.
  5. Add black beans and corn.
  6. Add salsa.
  7. Add ríce.
  8. Add remaíníng 1 cup chícken broth.
  9. Press ríce ínto the líquíd to make sure ít’s fully submerged.
  10. Set valve to sealíng. Cook on Manual (hígh pressure) for 8 mínutes.
  11. Allow pressure to naturally release for 12 mínutes then turn to quíck release.
  12. Remove ÍP líd and gently FLUFF ríce wíth a fork (Don t stír ít!).
  13. Place ÍP líd back on (wíth power off) for 5 more mínutes to allow ríce to rest whíle you prepare the toppíngs.
  14. Slíde ríce to the síde a bít to fínd the chícken breasts and pull them out. Shred the chícken.
  15. Add a scoop of ríce míxture to a bowl. Top wíth some shredded chícken and other desíred toppíngs. Serve wíth tortíllas íf desíred.

This article and recipe adapted from this site


Rotisserie Chicken Tacos


  • 2 cups salsa (see our homemade recipe here or use your favorite jarred salsa)
  • 1 cup water
  • 2 tablespoons tomato paste
  • ½ teaspoon coriander
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 small rotisserie chicken meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat)
  • 6 tablespoons vegetable oil
  • 12 white or yellow 6” corn tortillas
  • 8 ounces pepper jack cheese shredded
  • 4 cups shredded iceberg lettuce
  • 8 ounces Monterey jack cheese shredded


  1. Sliced black olives
  2. Sliced pickled jalapenos
  3. Thinly sliced red onion
  4. Avocado wedges
  5. Sour cream
  6. Lime juice
  7. Fresh cilantro


  1. Preheat the oven to 450 degrees F.
  2. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).
  3. In a large skillet place salsa water and tomato paste. Start burner on medium stir and combine.
  4. Add the coriander chili powder and cumin and stir again.
  5. Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.
  6. Brush two sheet pans with half of the oil. Lay out the corn tortillas 6 per tray and brush the tops with the other half of the oil.
  7. Divide the pepper jack between the 12 tortillas.
  8. Divide the warm chicken mixture between the 12 tortillas on top of the pepper jack but not completely to the edges.
  9. Place in the oven for 12-15 minutes or until the edges start to get a little crispy and the mixture is hot and bubbly. Rotate pans half way through for even browning.
  10. Remove one pan at a time from the oven and quickly top with half the lettuce. Then pick up each tortilla fold in half and place in the reserved dish or pan letting each taco stay folded by leaning on the one next to it or the side of the pan. They will stay in this shape once folded hot. Repeat for the second pan. Turn off oven. (Note: Tacos are hot so we suggest that you use tongs to remove and fold.)
  11. Then take the 12 folded tacos and top with the Monterey jack cheese and place back in the oven with the oven off for 4-5 minutes. The residual heat will melt the jack cheese over the lettuce.
  12. Serve hot with whatever toppings you want including sliced back olives pickled jalapenos thinly sliced red onion avocado wedges sour cream lime juice fresh cilantro etc.

This article and recipe adapted from this site


Perfect Slow Cooker Honey Garlic Chicken

IngredientsChicken and Vegetables

  • 2 pôunds chicken thighs bône-in
  • 1 pôund baby red pôtatôes halved
  • 1 pôund carrôts peeled
  • 1 cup ôniôns chôpped
  • 1 pôund green beans trimmed
  • fresh parsley chôpped fôr serving ôptiônal
  • salt and pepper tô taste

Hôney Garlic Sauce

  • 1/3 cup hôney
  • 1 tbsp garlic minced
  • 1/2 cup sôy sauce lôw sôdium recômmended
  • 1/4 cup ketchup ôr tômatô paste
  • 2 tsp dried ôreganô


  1. In a small bôwl whisk tôgether hôney garlic sôy sauce ôreganô and ketchup.
  2. In a slôw côôker add chicken thighs pôtatôes carrôts and ôniôns and finally sauce mixture ôn tôp.
  3. Côver the slôw côôker tightly and côôk the LÔW setting fôr 6-8 hôurs.
  4. Befôre serving add the green beans and côôk fôr anôther 15 minutes. Meanwhile yôu may wish tô brôil the chicken fôr 2-3 minutes fôr a crispy skin.
  5. Remôve the chicken and vegetables tô serving plates.
  6. Spôôn juices frôm the slôw côôker ôn tôp and garnish ôn ôptiônal parsley. Serve and enjôy!


  • We recômmend using high quality lôw-sôdium sôy sauce like Kikkôman ôr San-J tô get the best results with this recipe.

Nutritiôncalôries: 558kcal carbôhydrates: 69g prôtein: 51g fat: 10g saturated fat: 2g chôlesterôl: 215mg sôdium: 971mg pôtassium: 1941mg fiber: 9g sugar: 37g vitamin a: 400.6% vitamin c: 45.4% calcium: 14.1% irôn: 29.7%This article and recipe adapted from this site


Mediterranean Salmon In Parchment Paper

Low-carb Mediterranean Salmon in Parchment Paper is an easy flavorful dinner recipe perfect for those who eat paleo keto or simply love clean meals.