Rosemary Pork Roast
• 3 pounds pork tenderloin
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 3 tablespoons dried rosemary
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
3. Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 3 pounds pork tenderloin
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 3 tablespoons dried rosemary
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
3. Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
@FoodAndRecipesWithCherokee 🦉
@Nanny224
👍3
One Dish Chicken and Rice Bake
• 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
• 1 cup water*
• ¾ cup uncooked regular long-grain white rice
• ¼ teaspoon paprika
• ¼ teaspoon ground black pepper
• 4 skinless, boneless chicken breasts
Directions
1. Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
2. Bake at 375 degrees F 45 minutes or until done.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
• 1 cup water*
• ¾ cup uncooked regular long-grain white rice
• ¼ teaspoon paprika
• ¼ teaspoon ground black pepper
• 4 skinless, boneless chicken breasts
Directions
1. Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
2. Bake at 375 degrees F 45 minutes or until done.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤3👍1
Great Garlic Knots
• 1 (11 ounce) container refrigerated breadstick dough
• 1 egg, lightly beaten
• 1 teaspoon garlic powder
• 1 tablespoon chopped fresh rosemary
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (11 ounce) container refrigerated breadstick dough
• 1 egg, lightly beaten
• 1 teaspoon garlic powder
• 1 tablespoon chopped fresh rosemary
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤2👍2
Candy Corn Bark
• 16 Halloween-colored chocolate sandwich cookies, chopped
• 1 ½ cups broken small pretzels
• ⅓ cup raisins
• 1 ½ pounds white chocolate, broken into squares
• 2 cups candy corn
• orange and brown sprinkles
Directions
1. Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
2. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 16 Halloween-colored chocolate sandwich cookies, chopped
• 1 ½ cups broken small pretzels
• ⅓ cup raisins
• 1 ½ pounds white chocolate, broken into squares
• 2 cups candy corn
• orange and brown sprinkles
Directions
1. Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
2. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
💯2🎃1
Halloween Popcorn Pumpkins
• 5 cups popped popcorn
• 1 cup candy corn
• 1 cup chopped salted peanuts
• ½ cup butter or margarine
• 3 cups miniature marshmallows
• 4 drops red food coloring
• 3 drops yellow food coloring
• 4 sticks red or black licorice, cut into thirds
Directions
1. Gather all ingredients. Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside. Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow. Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 5 cups popped popcorn
• 1 cup candy corn
• 1 cup chopped salted peanuts
• ½ cup butter or margarine
• 3 cups miniature marshmallows
• 4 drops red food coloring
• 3 drops yellow food coloring
• 4 sticks red or black licorice, cut into thirds
Directions
1. Gather all ingredients. Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside. Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow. Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!
@FoodAndRecipesWithCherokee 🦉
@Nanny224
🎃2
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Goodnight Foodies
Relax & Enjoy your evening🌙 ⭐️ 🌙
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Relax & Enjoy your evening
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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❤6
Mini Croque Monsieurs
Ingredients
For the Béchamel:
1 tablespoon unsalted butter
1 tablespoon flour plus more for dusting the board
⅔ cup whole milk plus more as needed
¼ teaspoon kosher salt
½ tsp fresh thyme plus more for garnish
1 tsp Dijon mustard
For the Cheese Mix:
½ cup finely grated gruyere cheese
½ cup finely grated swiss cheese
½ teaspoon garlic powder
½ teaspoon dried thyme, plus more for serving
¼ teaspoon freshly ground pepper
For Assembly:
One [14-oz] puff pastry sheet thawed in the fridge for 4 hours or overnight before using; see note for gluten-free
3 tablespoons Dijon mustard
6 slices smoked deli ham diced small (about ½ pound)
3 teaspoons fresh thyme
Instructions
Make sure your puff pastry is thawed.
Preheat the oven to 400℉. Spray a muffin tin generously with cooking oil spray and set aside.
Make the Béchamel:
In a small saucepan, add the butter and turn the heat to medium. Once the butter is melted, add the flour. Whisk, until the mixture is smooth and foamy, and smells slightly toasty, cooking for about 1-2 minutes. While whisking, slowly pour in the milk, stirring to combine. Bring the mixture to a simmer, whisking constantly, until the mixture has thickened and there are no clumps. The sauce should be about the consistency of an alfredo sauce.
Remove from the heat and stir in the salt, thyme, and Dijon mustard. Allow the bechamel to cool entirely before you assemble. After it cools, if the sauce looks too thick, I like to whisk in 2 to 3 tablespoons of milk to thin it out.
Make the Cheese Mix:
In a small bowl, mix together the gruyere, swiss, garlic powder, dried thyme, and pepper. Set aside.
Assemble:
Remove your puff pastry from the fridge. Dust your working surface lightly with flour. Unfold the puff pastry on your surface and lightly roll out the pastry, just until the fold lines are less visible. Using a sharp knife, cut along the border of the pastry so you have straight edges. Cut the pastry into 12 3” x 3” squares.
Place a square in each muffin tin, pressing down with your fingers to form the pastry into the tin, making a mini crust. Add 1 teaspoon of Dijon to each tin. Using a pastry brush, spread the Dijon around the bottom of each cup and up the sides of the pastry until the bottom is entirely coated.
To each muffin cup, add about 2 tablespoons of chopped ham, 2 teaspoons of bechamel, and 1 heaping tablespoon of the cheese mixture. Garnish each cup with an extra piece of ham on top of the cheese and sprinkle with fresh thyme.
Transfer to the oven and bake for 20-22 minutes, minutes until the pastry is golden on all sides and the cheese is bubbly. Allow the pastries to cool entirely before carefully removing them from the tin.
@FoodAndRecipesWithCherokee 🦉
Ingredients
For the Béchamel:
1 tablespoon unsalted butter
1 tablespoon flour plus more for dusting the board
⅔ cup whole milk plus more as needed
¼ teaspoon kosher salt
½ tsp fresh thyme plus more for garnish
1 tsp Dijon mustard
For the Cheese Mix:
½ cup finely grated gruyere cheese
½ cup finely grated swiss cheese
½ teaspoon garlic powder
½ teaspoon dried thyme, plus more for serving
¼ teaspoon freshly ground pepper
For Assembly:
One [14-oz] puff pastry sheet thawed in the fridge for 4 hours or overnight before using; see note for gluten-free
3 tablespoons Dijon mustard
6 slices smoked deli ham diced small (about ½ pound)
3 teaspoons fresh thyme
Instructions
Make sure your puff pastry is thawed.
Preheat the oven to 400℉. Spray a muffin tin generously with cooking oil spray and set aside.
Make the Béchamel:
In a small saucepan, add the butter and turn the heat to medium. Once the butter is melted, add the flour. Whisk, until the mixture is smooth and foamy, and smells slightly toasty, cooking for about 1-2 minutes. While whisking, slowly pour in the milk, stirring to combine. Bring the mixture to a simmer, whisking constantly, until the mixture has thickened and there are no clumps. The sauce should be about the consistency of an alfredo sauce.
Remove from the heat and stir in the salt, thyme, and Dijon mustard. Allow the bechamel to cool entirely before you assemble. After it cools, if the sauce looks too thick, I like to whisk in 2 to 3 tablespoons of milk to thin it out.
Make the Cheese Mix:
In a small bowl, mix together the gruyere, swiss, garlic powder, dried thyme, and pepper. Set aside.
Assemble:
Remove your puff pastry from the fridge. Dust your working surface lightly with flour. Unfold the puff pastry on your surface and lightly roll out the pastry, just until the fold lines are less visible. Using a sharp knife, cut along the border of the pastry so you have straight edges. Cut the pastry into 12 3” x 3” squares.
Place a square in each muffin tin, pressing down with your fingers to form the pastry into the tin, making a mini crust. Add 1 teaspoon of Dijon to each tin. Using a pastry brush, spread the Dijon around the bottom of each cup and up the sides of the pastry until the bottom is entirely coated.
To each muffin cup, add about 2 tablespoons of chopped ham, 2 teaspoons of bechamel, and 1 heaping tablespoon of the cheese mixture. Garnish each cup with an extra piece of ham on top of the cheese and sprinkle with fresh thyme.
Transfer to the oven and bake for 20-22 minutes, minutes until the pastry is golden on all sides and the cheese is bubbly. Allow the pastries to cool entirely before carefully removing them from the tin.
@FoodAndRecipesWithCherokee 🦉
❤4🥰2
Gougères (French Cheese Puffs)
Ingredients
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 tsp. kosher salt
Pinch cayenne pepper
1 cup all-purpose flour, spooned and leveled
5 large eggs, at room temperature
6 oz. Gruyère, Parmigiano-Reggiano, or Gouda, grated (about 1 1/2 cups)
Directions
Step 1
Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper. Combine milk, butter, salt, cayenne, and 1/2 cup water in a medium saucepan. Bring to a boil over high heat. Add flour all at once, and stir rapidly with a wooden spoon to combine. Cook, stirring rapidly, until the batter becomes smooth and leaves a crust on the bottom of the pan, 1 to 2 minutes.
Step 2
Transfer to a bowl and let cool, stirring occasionally, until you can hold your finger in the dough for a few seconds without burning, 5 to 10 minutes. Beat with an electric mixer on medium speed, adding eggs, one at a time, until fully incorporated and smooth between each addition. Beat for 1 minute. (When completed, the dough will be very smooth and velvety.) Stir in cheese.
Step 3
Transfer to a piping bag or zip-top bag with a small hole cut in one corner. Pipe small balls of dough (about 1 1/2 inches in diameter) onto prepared baking sheet, leaving at least 2 inches in between each one. Bake, in batches, until golden brown, 17 to 20 minutes. Serve immediately.
@FoodAndRecipesWithCherokee 🦉
Ingredients
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 tsp. kosher salt
Pinch cayenne pepper
1 cup all-purpose flour, spooned and leveled
5 large eggs, at room temperature
6 oz. Gruyère, Parmigiano-Reggiano, or Gouda, grated (about 1 1/2 cups)
Directions
Step 1
Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper. Combine milk, butter, salt, cayenne, and 1/2 cup water in a medium saucepan. Bring to a boil over high heat. Add flour all at once, and stir rapidly with a wooden spoon to combine. Cook, stirring rapidly, until the batter becomes smooth and leaves a crust on the bottom of the pan, 1 to 2 minutes.
Step 2
Transfer to a bowl and let cool, stirring occasionally, until you can hold your finger in the dough for a few seconds without burning, 5 to 10 minutes. Beat with an electric mixer on medium speed, adding eggs, one at a time, until fully incorporated and smooth between each addition. Beat for 1 minute. (When completed, the dough will be very smooth and velvety.) Stir in cheese.
Step 3
Transfer to a piping bag or zip-top bag with a small hole cut in one corner. Pipe small balls of dough (about 1 1/2 inches in diameter) onto prepared baking sheet, leaving at least 2 inches in between each one. Bake, in batches, until golden brown, 17 to 20 minutes. Serve immediately.
@FoodAndRecipesWithCherokee 🦉
🥰4❤1
Grilled Sausages with Caramelized Onions and Apples
• 8 sausages
• 2 tablespoons butter
• 2 medium onions, halved and sliced
• 3 large apples - peeled, cored, and cut into thin wedges
• 2 tablespoons apple cider or red wine vinegar
• 2 tablespoons brown sugar, packed
• salt and pepper to taste
Directions
1. Prepare an outdoor grill for high heat.
2. Poke sausages several times with a fork. Place in a large pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat and set aside.
3. Warm butter in a large skillet over medium heat. Stir in onions and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, 10 to 15 minutes. Season with salt and pepper.
4. Meanwhile, place boiled sausages on the preheated grill (or under the broiler) and cook until well browned. Serve on a mound of caramelized apples and onions.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 8 sausages
• 2 tablespoons butter
• 2 medium onions, halved and sliced
• 3 large apples - peeled, cored, and cut into thin wedges
• 2 tablespoons apple cider or red wine vinegar
• 2 tablespoons brown sugar, packed
• salt and pepper to taste
Directions
1. Prepare an outdoor grill for high heat.
2. Poke sausages several times with a fork. Place in a large pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat and set aside.
3. Warm butter in a large skillet over medium heat. Stir in onions and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, 10 to 15 minutes. Season with salt and pepper.
4. Meanwhile, place boiled sausages on the preheated grill (or under the broiler) and cook until well browned. Serve on a mound of caramelized apples and onions.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤2🥰2
STUFFED MINI PEPPERS
INGREDIENTS (2 servings)
12 mini sweet peppers, halved and seeded
8 oz cream cheese, softened
1/2 cup shredded cheddar
Chives, garlic powder, salt & pepper
INSTRUCTIONS
Mix cream cheese, cheddar, chives, garlic powder, salt, and pepper.
Pipe or spoon into pepper halves.
Bake at 375F for 12-15 minutes until peppers are tender and filling is lightly golden.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS (2 servings)
12 mini sweet peppers, halved and seeded
8 oz cream cheese, softened
1/2 cup shredded cheddar
Chives, garlic powder, salt & pepper
INSTRUCTIONS
Mix cream cheese, cheddar, chives, garlic powder, salt, and pepper.
Pipe or spoon into pepper halves.
Bake at 375F for 12-15 minutes until peppers are tender and filling is lightly golden.
@FoodAndRecipesWithCherokee 🦉
💯3❤1
Slow Cooker London Broil
• 2 pounds flank steak
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed tomato soup
• 1 (1 ounce) package dry onion soup mix
Directions
1. Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit.
2. In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
3. Cover, and cook on Low for 8 to 10 hours.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 2 pounds flank steak
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed tomato soup
• 1 (1 ounce) package dry onion soup mix
Directions
1. Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit.
2. In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
3. Cover, and cook on Low for 8 to 10 hours.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤4👀1
Orange, Honey and Soy Chicken
• 2 skinless, boneless chicken breast halves, diced
• 2 oranges, juiced
• ¼ cup soy sauce
• ¼ cup honey
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• ground black pepper to taste
Directions
1. Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 2 skinless, boneless chicken breast halves, diced
• 2 oranges, juiced
• ¼ cup soy sauce
• ¼ cup honey
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• ground black pepper to taste
Directions
1. Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤4
BAKED BRIE WITH HONEY AND PECANS
INGREDIENTS (2 servings)
1 wheel brie cheese
3 tbsp honey
1/4 cup chopped pecans, toasted
Fresh thyme, crackers for serving
INSTRUCTIONS
Place brie in a small baking dish.
Bake at 350F for 10-12 minutes until soft.
Top with honey, pecans, and thyme.
Serve warm with crackers.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS (2 servings)
1 wheel brie cheese
3 tbsp honey
1/4 cup chopped pecans, toasted
Fresh thyme, crackers for serving
INSTRUCTIONS
Place brie in a small baking dish.
Bake at 350F for 10-12 minutes until soft.
Top with honey, pecans, and thyme.
Serve warm with crackers.
@FoodAndRecipesWithCherokee 🦉
💯4❤1
Vegetarian Slow Cooker Meal
• 1 (32 fluid ounce) container vegetable broth
• 1 (16 ounce) package frozen cheese-filled tortellini
• 1 (8 ounce) package cream cheese, cut into pieces
• 1 (8 ounce) package fresh spinach
• 1 cup sliced crimini (‘baby bella’) mushrooms
Directions
1. Stir vegetable broth, tortellini, cream cheese, spinach, and mushrooms together in a slow cooker.
2. Cook on Low for 5 to 6 hours.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (32 fluid ounce) container vegetable broth
• 1 (16 ounce) package frozen cheese-filled tortellini
• 1 (8 ounce) package cream cheese, cut into pieces
• 1 (8 ounce) package fresh spinach
• 1 cup sliced crimini (‘baby bella’) mushrooms
Directions
1. Stir vegetable broth, tortellini, cream cheese, spinach, and mushrooms together in a slow cooker.
2. Cook on Low for 5 to 6 hours.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
👍5
SPINACH ARTICHOKE CHICKEN PASTA
INGREDIENTS (2 servings)
12 oz penne
2 chicken breasts, diced
1 can artichoke hearts, chopped
3 cups spinach
4 oz cream cheese, 1 cup milk
1/2 cup parmesan, 2 garlic cloves
INSTRUCTIONS
Cook penne until al dente and drain.
Brown chicken in a skillet until cooked through, add garlic.
Stir in cream cheese, milk, and parmesan until smooth, then add artichokes and spinach until wilted.
Toss with the pasta and season with salt and pepper.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS (2 servings)
12 oz penne
2 chicken breasts, diced
1 can artichoke hearts, chopped
3 cups spinach
4 oz cream cheese, 1 cup milk
1/2 cup parmesan, 2 garlic cloves
INSTRUCTIONS
Cook penne until al dente and drain.
Brown chicken in a skillet until cooked through, add garlic.
Stir in cream cheese, milk, and parmesan until smooth, then add artichokes and spinach until wilted.
Toss with the pasta and season with salt and pepper.
@FoodAndRecipesWithCherokee 🦉
❤3👍1
CHICKEN AND STUFFING BAKE
INGREDIENTS (2 servings)
2 cups cooked shredded chicken
4 cups cubed bread
1 onion, diced
2 celery stalks, diced
2 cups chicken broth
1 can cream of chicken soup
Poultry seasoning
2 tbsp butter, salt & pepper
INSTRUCTIONS
Saute onion and celery in butter.
Toss with bread cubes, broth, and poultry seasoning.
Spread chicken in a baking dish, top with stuffing mixture and dot with soup.
Bake at 375F for 30-35 minutes until golden.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS (2 servings)
2 cups cooked shredded chicken
4 cups cubed bread
1 onion, diced
2 celery stalks, diced
2 cups chicken broth
1 can cream of chicken soup
Poultry seasoning
2 tbsp butter, salt & pepper
INSTRUCTIONS
Saute onion and celery in butter.
Toss with bread cubes, broth, and poultry seasoning.
Spread chicken in a baking dish, top with stuffing mixture and dot with soup.
Bake at 375F for 30-35 minutes until golden.
@FoodAndRecipesWithCherokee 🦉
💯6
Halloween Ghosties
• 1 (12 ounce) package white chocolate chips, or as needed
• 24 peanut-shaped peanut butter sandwich cookies
• 48 miniature chocolate chips
Directions
1. Place chocolate chips into a microwave-safe bowl and heat on low in microwave for 1 minute; stir. Continue heating on low several more times, 30 seconds at a time, stirring after each time, until white chocolate is warm and smooth.
2. Use 2 forks to dip cookies into white chocolate; set cookies on sheets of waxed paper. Place 2 miniature chocolate chips onto one end of each cookie for eyes; set cookies aside until coating has hardened, about 20 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (12 ounce) package white chocolate chips, or as needed
• 24 peanut-shaped peanut butter sandwich cookies
• 48 miniature chocolate chips
Directions
1. Place chocolate chips into a microwave-safe bowl and heat on low in microwave for 1 minute; stir. Continue heating on low several more times, 30 seconds at a time, stirring after each time, until white chocolate is warm and smooth.
2. Use 2 forks to dip cookies into white chocolate; set cookies on sheets of waxed paper. Place 2 miniature chocolate chips onto one end of each cookie for eyes; set cookies aside until coating has hardened, about 20 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
💯1🎃1
Easy Butterfinger Cake
• 2 cups confectioners’ sugar
• ½ cup butter, softened
• 4 egg yolks
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided
• 4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed, or more to taste
Directions
1. Beat confectioners’ sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
2. Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 2 cups confectioners’ sugar
• ½ cup butter, softened
• 4 egg yolks
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided
• 4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed, or more to taste
Directions
1. Beat confectioners’ sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
2. Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤3
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Goodnight Foodies 🌟 🌛 🌟
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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