Quoting *Addy's Mommy*:
Here's an example
I will come up with a few eventually. Look through the forum and pull some off of it. It will take time for people to get things in
I'll have to ask my friend for her alfredo recipe again its super yummy (but not at all healthy lol) but i lost the copy i had of it when i reformatted so I'll ask her for it...
here's a recipe i made the other night, its like a combination of 4 different recipes from allrecipes.com
6 boneless chicken breasts
1 can cream of chicken soup (or cream of anything you want to try, I used cream of chicken and mushroom for the mushroom fans)
1 16 oz container sour cream (I didn't use all of it, just about 2/3 of it, but you could use as much or as little as desired)
Milk (about 1.5 cups, see directions)
2 cups shredded cheese (I used cheddar, could use a white cheese if preferred or something like velveeta)
Sliced mushrooms (as many as desired, I used about 2 cups, they could be left out too...you could also use other veggies if you like, my family prefers their other veggies on the side)
couple dashes of soy or Worcestershire sauce (maybe 2 tsp tops)
slices swiss cheese (a slice for each chicken breast)
Bread crumbs and or grated Parmesan cheese
pasta or white rice
brown chicken breasts about 5 min on each side, place in baking dish and top with swiss cheese slices
In saucepan combine all other ingredients on med/low heat. Add milk and stir, without boiling, until it reaches a saucey consistency (depending how much sour cream etc you use the amount of milk will vary, I used about a cup and 1/2)
pour over chicken in baking dish, top with bread crumbs and Parmesan, cover and bake at 350 for 40 minutes. Remove cover and bake additional 20 minutes
Serve over the pasta or rice (which you will have cooked per it's package directions while baking the chicken)
Quoting ♪Mama Byrd♪:
Quoting ♪Mama Byrd♪:
Pumpkin Cheesecake Pie
- 2 cups all-purpose flour
- 1 cup butter, softened
- 1 cup chopped pecans
- 2 (8 ounce) packages cream cheese, softened
- 5 cups frozen whipped topping, thawed
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 2 (3.5 ounce) packages instant vanilla pudding mix (can also use cheesecake flavored pudding)
- 1/2 cup milk
- 3 cups pumpkin puree
- 4 teaspoons pumpkin pie spice (optional)
- 1/2 cup chopped pecans (optional)
If you want you can make a graham cracker crust instead of the baked crust, using these instructions:
Mix graham cracker crumbs and melted butter until moist, press into pan and bake @ 350 for 15 minutes. Cool before adding remaining pie ingredients
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. Beat until thoroughly combined. Press mixture into a 9x13 inch baking dish.
- Bake in preheated oven for 15 minutes. Set aside to cool.
- In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth. Spread evenly over cooled crust.
- In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Stir until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining 1 cup of whipped topping. Sprinkle with 1/2 cup chopped pecans if desired. Chill at least 1 hour before serving.
this worked very well for me in a spring form pan but any deep pie pan should work
I wouldn't go for this just because I can already print recipes from anywhere online. And there is a huge thread on here already with tons of recipes listed by link in the OP. All I have to do is copy and paste, than print. *shrugs*