Ingredients

• 1/2 pound ground beef
• 6 strips bacon, cut into 1 inch pieces
• 1 small onion, diced
• 1 clove garlic, chopped
• 4 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup mozzarella, shredded
• 1/2 cup cheddar cheese, shredded
• 1 tablespoon Worcestershire sauce
• 2 tablespoon ketchup

Directions

1. Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.
2. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.
3. Add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish.
6. Bake in a preheated 350F/180C oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

Source: Closet Cooking

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• 1 lb penne uncooked
• 1 tbsp butter
• 1 tbsp olive oil
• 1 small onion chopped
• 2 cups ham cooked, chopped
• 1 cup chicken broth low sodium
• 1 cup heavy cream
• 1/2 tsp salt or to taste
• 1/4 tsp pepper or to taste
• 1 cup Mozzarella cheese shredded
• 1 cup cheddar cheese shredded
• 3/4 cup frozen peas
• 1 tbsp fresh parsley chopped
• 1/2 cup Parmesan cheese grated (optional)

INSTRUCTIONS

1. Cook the penne al-dente according to package instructions.
2. In a large pot, melt the butter with the olive oil over medium-high heat. Add the chopped onion and saute for about 5 minutes until the onion softens.
3. Add the ham to the pot and cook for about 8 minutes until the ham starts to brown slightly.
4. Stir in the chicken broth and heavy cream, then season with salt and pepper. Add the cheeses and cook for about 3 minutes, stirring, until the cheese melts.
5. Add the pasta, peas, stir and cook for a couple more minutes.
6. Garnish with parsley and Parmesan cheese.

Source: Jo Cooks

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• 1 Can of Crescent Rolls
• 1 Cup of Shredded Cheddar Cheese
• 1 Package of Bacon
• 4 Eggs
• 1/4 Cup Milk
• Pepper to taste

Directions

1. Preheat oven to 350° degrees.
2. Cut the bacon in half and fry until crispy. Set bacon aside on a plate with paper towels.
3. Crack open the eggs. Add pepper and milk to the eggs and scramble. Set scrambled eggs aside.
4. To assemble the rolls, lay out a triangular piece. Starting at the wider end, put a slice of bacon, a spoonful of eggs and some shredded cheese.
5. Roll the crescent from wide end to small end. (Tucking in the ends at first helps.)
6. Place the rolls on a baking sheet and bake at 350° for 10-12 minutes. (Just wait until they are nice and golden brown!)
7. Let the rolls cool off and enjoy!

The post Bacon Egg and Cheese Crescent Rolls appeared first on All You Can Eat.

INGREDIENTS

• Canola oil for frying
• 1 16 ounce package cheese ravioli, fresh or frozen (thawed)
• 2 large eggs lightly beaten
• 1 cup milk
• 1 cup Italian seasoned breadcrumbs
• 1 cup Panko breadcrumbs
• ¼ cup grated Parmesan cheese

INSTRUCTIONS

1. Stack three paper towels near the work station and place a wire rack over the paper towels. (This is where the fried ravioli will drain.)
2. In a deep frying pan, heat 2-inches of oil over medium heat until a deep-fry thermometer reaches 325°F.
3. While the oil heats, whisk the eggs and milk in a shallow bowl.
4. In a different bowl, mix together the Italian seasoned and the Panko breadcrumbs.
5. Dip the ravioli in the milk/egg mixture to coat completely and allow excess milk/egg to drip off.
6. Next, dredge the ravioli in the breadcrumbs.
7. Place the ravioli in the hot oil, being careful not to burn yourself.
8. While the ravioli cooks, repeat the process with another ravioli.
9. Cook just 3-5 ravioli at-a-time, depending on the size of your pan.
10. Cook the ravioli 1-3 minutes or until crispy and golden brown.
11. Stir and flip the ravioli often with a wooden spoon or a cooking spider.
12. Transfer the cooked ravioli to the prepared wire rack and sprinkle each with grated Parmesan.
13. Repeat until all ravioli are cooked.
14. Serve with marinara, honey mustard or your favorite dipping sauce.
15. Enjoy!

Source: The Cookie Rookie

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This recipe takes less than 15 minutes to prepare and will be eaten in seconds by the whole family!

Ingredients

• 1 Cup Diced Chicken (I use fried chicken patties)
• 3 Frozen Beef Meatballs
• 1 1/2 Cup Spaghetti Sauce
• 1 Cup Shredded Mozzarella Cheese
• 1 Can Crescent Roll Dough
• Spray Oil

Directions

1. Preheat your oven to 350 degrees.
2. Spray a muffin tin with spray oil.
3. Cover the inside of the muffin tin openings with crescent triangle to create the crescent cups. Try to mold it so there is no holes in the crescent cups.
4. Spoon spaghetti sauce into all of the crescent cups.
5. Places diced chicken in half of the cups and meatballs in the other half.
6. Sprinkle the shredded cheese over top of all the cups.
7. Place in the oven and bake for about 12 minutes or until the crust is golden brown.
8. Let the cups cool before taking them out of the tin.
9. Enjoy!

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Ingredients

• 1lb sausage cooked. (Suggested 1 tube)
• 1 small yellow or white onion chopped and cooked in the sausage grease with the same meat when it’s done. About a cup of sausage.
• 6 eggs
• 1/2 cup of milk
• Small bag of frozen diced hash brown potatoes (this is the easy mommy hack for me)
• 8 oz bag of shredded cheese. The kids like the Mexican 4 cheese blend.
• Salt & pepper to taste. (When the sausage and onions are cooking)

Directions

1. Preheat oven to 350.
2. Prepare sausage & onion and salt & pepper when it’s done.
3. In a larger bowl coming all ingredients. Set aside a little bit of cheese. (I used to layer everything but for time this past year combined it all and it was a hit. I had Phoenix ready to eat and just tried to rush the layering)
4. Bake for 35 mins or until eggs are done. Top with remaining cheese and 5 more mins in the oven.

Source: The Hallmark Channel

The post Christmas Morning Breakfast Bake appeared first on All You Can Eat.

The candle went on sale Dec. 10 exclusively at theqdobashop.com and quickly sold out.

It seems Qdoba is following the scent trail left behind by KFC, who brought back a fire log inspired by their signature herbs and spices and, back in 2016, came out with a fried chicken-scented candle.

View this post on Instagram

The cheesiest gift you can give to the #QDOBA lover on your list. The #quesocandle goes on sale Tuesday at 1PM ET on theqdobashop.com.

A post shared by QDOBA (@qdoba) on Dec 9, 2019 at 8:25am PST

The post Queso Scented Candles Sold By Qdoba This Christmas appeared first on All You Can Eat.

Ingredients

• 2 tablespoons olive oil, divided
• 1 small green pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 1/4 teaspoon salt (more to taste)
• 1/8 teaspoon freshly ground black pepper (more to taste)
• 3/4 pound ultra thin shaved steak
• (2) 8.8 ounce packages Stonefire Garlic Naan
• 1 cup cheese whiz OR 1/2 pound of your favorite sliced cheese

Instructions

1. Heat a large saute pan over medium-high heat. Add one tablespoon of olive oil and warm for a minute before adding in the green pepper slices, yellow onion slices, salt, and pepper. Cook, stirring occasionally, until the peppers and onions are softened and slightly charred round the edges; about 10 minutes. Use a spatula to transfer the peppers and onions into a bowl and set them aside.
2. Return the saute pan to medium-high heat. Add remaining olive oil and warm for a few minutes. Add beef, season with salt and pepper, and cook for 2 to 3 minutes, or until cooked to your liking. Remove from heat and using a slotted spoon transfer steak to a large plate; set aside.
3. Assembly:
4. Spray a large saute pan with non-stick cooking spray. Heat prepared pan over medium heat. Once warm, place one naan, bubble side facing down, in the pan. Top with a layer of cheese spread (or a few slices of cheese), an even layer of shaved steak, and an even layer of the cooked green peppers and onions.
5. Place a second naan on top, gently press down and cook for 4 minutes before carefully flipping it over and cooking for an additional 4 minutes on the other side. Carefully transfer quesadilla to a cutting board. Repeat with remaining ingredients.
6. Cut quesadillas into quarters and serve at once. I recommend serving them with marinara sauce, ketchup, or sour cream.

Source: Baker by Nature

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INGREDIENTS

• 1 tbsp olive oil
• 1/2 onion, diced
• 1 lb. chicken thighs, cut into bite-size pieces
• 1 taco seasoning packet
• 1 (14oz) can diced tomatoes
• 1 (11oz) can Mexicorn – (corn and pepper blend), drained
• 3/4 cup long grain white rice (I use Jasmine)
• 2 cups chicken broth
• 6 oz. shredded colby jack cheese
• Nacho Cheese flavored Dorito chips

Taco Toppings:

• sour cream, tomatoes, diced avocado, black olives, cilantro, etc.

INSTRUCTIONS

1. Heat the olive oil in a large skillet over medium high heat. Cook the onion and chicken pieces in the oil until the chicken is browned and the onion is tender, about 5 minutes.
2. Stir in the taco seasoning, diced tomatoes (undrained), mexicorn, white rice and chicken broth. Bring to a boil, reduce heat and simmer, covered for 20 minutes (or until rice is cooked through), stirring halfway.
3. Top with cheese and cover for 2 to 3 minutes or until cheese melts. Remove from heat and top with Nacho Cheese Doritos and additional taco toppings as desired. Enjoy!

Source: I Wash You Dry

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• 1 tsp butter
• 5 eggs
• 2 tbsp all-purpose flour
• 8 Pillsbury crescent rolls 1 can
• 2 oz cheddar cheese shredded
• 8 turkey breakfast sausages fully cooked
• 1 egg beaten for egg wash
• 1/4 tsp salt or to taste
• 1/4 tsp pepper or to taste

INSTRUCTIONS

• Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
• Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
• Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
• Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
• Brush each roll with the egg wash, then sprinkle with some salt and pepper.
• Bake for 15 minutes or until golden brown.

Source: Jo Cooks

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