CARAMEL APPLE DUMP CAKE - 🍎😋🍏🍰

Just a hand full of ingredients - dump them in the pan and it turns out AMAZING!!!

INGREDIENTS

2 20 ounces each cans apple pie filling

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 cups Kraft caramels unwrapped and each cut in half

1 box dry yellow cake mix

2 sticks butter, cut into ¼ inch thick pats

INSTRUCTIONS

Preheat the oven to 350°F. Grease a 13×9 casserole dish with non-stick cooking spray and set aside.

In a medium mixing bowl, mix together apple pie filling, cinnamon, and nutmeg. Pour the apple mixture into the prepared pan and smooth out evenly.

Arrange the caramels over top of the apple filling. Evenly sprinkle the dry cake mix over the caramels.

Place the pats of butter evenly over the top of the whole dessert.

Bake the dump cake at 350F for 45 minutes, or until the top is lightly browned and the edges are bubbling.

Cool slightly before serving.

Credits: Unknown

Chicken Bog

Chicken Bog

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Servings 8 to 10

Author Stacey Little | Southern Bite

Ingredients

• 1 (4 to 5 lb) whole chicken
• 2 ribs celery
• 1 yellow onion
• 3 cloves garlic
• 1/4 cup unsalted butter
• 1 (14-ounce) package smoked sausage
• 4 cups long grain rice
• salt
• pepper

Instructions

• If included, remove and discard the chicken innards. Add the chicken and the neck (if included) to a large stock pot.
• Wash and coarsely chop the celery. Peel and quarter the onion. Peel and smash the garlic with the side of a knife. Add the celery, onion, and garlic to the pot. Add enough water to just cover the chicken. Add 2 teaspoons of salt and 1/2 teaspoon black pepper then stir. Simmer the chicken for 40 to 60 minutes or until cooked through, being cautious not to boil. Boiling the chicken will result in dry, tough meat.
• Once cooked, remove the chicken to a plate to cool. Then remove and shred the meat, discard the skin, bones, and neck. Set the meat aside.
• Strain the broth from the pot through a fine mesh strainer and set aside.
• In a large Dutch oven with a tight fitting lid, add the butter and melt. Slice the sausage in 1/3-inch slices and add it to the butter. Cook over medium-low heat to just brown the sausage. Add 8 cups of the reserved broth to the pot and bring to a rolling boil. Add more salt and pepper to taste. Add the rice and stir well. Add the shredded chicken. Reduce the heat to a simmer, cover, and cook for 20 minutes, stirring once or twice, or until the rice is tender and most of the liquid is absorbed. Add additional broth if necessary. Serve immediately.

Easy Shepherd’s Pie

Ingredients

1 lb of browned and seasoned ground beef

2 cups of hot mashed potatoes (I used ones already made)

½ package of cream cheese (4 ounces)

1 cup of shredded cheddar cheese

2 cloves of garlic (I used the minced garlic)

4 cups of frozen vegetables (that have been thawed)

1 cup of beef gravy in a jar

How To Make Shepherd’s Pie

Preheat oven to 375F

Mix potatoes, cream cheese, garlic, and ½ of the shredded cheese together

Mix the mixed vegetables, gravy, and meat together

Put the vegetable, meat, gravy mixture into a 9″ square baking dish

Cover vegetable mixture with the mashed potato mixture

Take the remaining ¼ cup of shredded cheese and cover the potatoes

Bake uncover in the preheated oven for 20 minutes

Enjoy

Sausage Muffins

1 cup of Bisquick

1 lb cooked sausage

4 eggs beaten

1 cup of shredded Cheddar cheese.

350 degrees 20 minutes.

SEA BASS IN GARLIC BUTTER SAUCE

1 lb sea bass fillets

¹/₄ tsp paprika (1 mL)

¹/₄ tsp onion salt (1 mL)

¹/₄ tsp seasoning salt (1 mL)

¹/₄ tsp black pepper (1 mL)

1 tbsp olive oil (15 mL)

Lemon wedges

Garlic Butter Sauce:

1¹/₂ tbsp butter (22 mL)

1 tbsp olive oil (15 mL)

1 tsp dried parsley (5 mL)

1 tsp crushed garlic (I use the bottled kind) (5 mL)

¹/₈  tsp salt (0.5 mL)

Wash fish fillets under cold running water.  Pat dry with paper towels.  In small bowl, combine paprika, onion salt, seasoning salt and black pepper.  Sprinkle seasoning on both sides of the fish.

Garlic Butter Sauce:  In small saucepan, combine butter, olive oil, parsley, crushed garlic and salt.  Heat until hot and sauce is bubbling.

In large frying pan, in the 1 tbsp olive oil, over medium heat, cook sea bass fillets about 3 minutes on the one side.  Turn and coat with Garlic Butter Sauce and cook 4 to 5 minutes more, or until done.  Serve immediately with lemon wedges.

Helpful Hints:  You could possibly triple or quadruple the seasoning so that it is ready whenever you want to make this fish dinner.  I find it is a titch sparse anyway, so before finishing cooking my fish, I sprinkle a very light amount of seasoning salt over my fish.

Yield:  2 servings
1 serving
359.8 calories
42.1 g protein
20.0 g fat
0.7 g net carbs

Rigatoni Pasta Bake

Rigatoni Pasta Bake

This Rigatoni Pasta Bake is a hearty and comforting casserole made up meat sauce, rigatoni pasta and cheese! Meal prep and freezer friendly.

CourseMain Course

CuisineAmerican, Italian

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes

Servings8 servings

Calories440cal

AuthorAshley Fehr

Ingredients

• 1 lb lean ground beef
• 1 medium onion diced
• 1 tablespoon Italian seasoning
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 5 cups tomato pasta sauce roughly 2 jars
• 500 grams Rigatoni pasta about 1 lb
• 2 cups shredded mozzarella cheese

Instructions

• In a large saucepan, stir and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices released.
• Add the Italian seasoning, garlic, salt and pepper and cook 1 minute.
• Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
• Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook slightly in the oven).
• Reserve 1/2 cup pasta water and drain pasta. Stir reserved pasta water into meat sauce.
• Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9x13" or similar baking dish.
• Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through.
• **Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes.
• Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.

Nutrition

Calories: 440cal | Carbohydrates: 57g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 1310mg | Potassium: 899mg | Fiber: 4g | Sugar: 9g | Vitamin A: 865IU | Vitamin C: 12.3mg | Calcium: 196mg | Iron: 4.1mg

Artichoke Chicken Casserole

My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.

By JLGOEDDE

prep: 15 mins

cook: 30 mins

total: 45 mins

Yield: 4 servings

Ingredients

Ingredient Checklist

• 1 cup grated Parmesan cheese
• 1 cup light mayonnaise
• 1 pinch garlic powder, or to taste
• 4 (4 ounce) skinless, boneless chicken breast halves
• 1 (14 ounce) can artichoke hearts, drained
• 1 (8 ounce) package crimini mushrooms, sliced

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C).

• Step 2

  Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.

• Step 3

  Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.

• Step 4

  Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30