Cheddar Bacon Ale Dip

Cheddar Bacon Ale Dip with Soft Pretzel

Yum! This recipe was a total win. I ended up just buying some easy to make soft pretzels to have with the dip. 🙂 I recommend giving it a try. It’d be great, even with some chips!

INGREDIENTS

  • 16oz. Cream Cheese, Softened
  • 1/4 Cup Sour Cream
  • 1 1/2 Tbsp Dijon Mustard
  • 1 Tsp Garlic Powder
  • 1 Cup Beer
  • 1 Pound Bacon, Cooked & Crumbled
  • 2 Cups Shredded Cheddar Cheese
  • 1/4 Cup Heavy Whipping Cream
  • 1 Green Onion, Sliced
  • Soft Pretzels

DIRECTIONS

  1. In a large non-stick pan, combine cream cheese, sour cream, mustard & garlic powder until smooth. Stir in beer; add bacon (reserving 2 Tbsp.) Heat and cook for a few minutes.
  2. Turn heat to medium. Stir in cheese & heavy cream. Cook and stir until mixture has thickened. Transfer to serving dish, sprinkle with onion and reserved bacon.
  3. Enjoy!

Creamy Parm Tomato Soup w/ 4-Cheese Tortellini & Grilled Cheese

Creamy Parmesan tomato soup with four cheese tortellini and grilled cheese.

This recipe was a huge hit! I loved it! It was pretty simple to make as well, all in one pot! (Besides the grilled cheese of course).

INGREDIENTS

  • 1 tbsp butter
  • 1 small onion diced
  • 4 cloves garlic, minced
  • 3 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 3 tbsp flour
  • 3 cups chicken broth
  • 1 (28-oz.) can diced petite tomatoes
  • 3 tbsp tomato paste
  • 4 cups 4-cheese tortellini, frozen
  • 1/3 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup frozen (thawed a bit) chopped spinach
  • salt to taste
  • black pepper to taste

DIRECTIONS

  1. In a large pot over medium heat, melt butter. Add onion and cook until translucent. Add garlic and cook until fragrant. Add Italian seasoning, red pepper flakes and flour and whisk to combine. Cook about 1 minute.
  2. Add broth, tomatoes, tomato paste, and tortellini. Bring to a boil, and then simmer about 10 minutes or until tortellini is cooked.
  3. Add the cream and Parmesan cheese and stir. Add spinach and cook for a couple minutes.
  4. Salt and pepper to taste.
  5. Enjoy!

Original recipe found at: https://www.delish.com/cooking/recipe-ideas/recipes/a55557/creamy-parm-tomato-soup-recipe/

Home For Sale!

Hi everyone,

So my intention for this blog/website is to share food recipes, happenings in Derek and I’s life, decorating and crafts. Well I guess this one would go along the lines of happenings in our life.

We have put our current home up for sale. Derek and I knew we always wanted to build our dream home some-day, and well, that time has come. We have absolutely LOVED living in our current home and love everything about it. With that being said, it’s time to move forward and keep pushing for our dreams to come true.

1322 12th St W West Fargo, ND 58078.

If you know anyone looking in the West Fargo area, look no further. We have truly loved this home and given it some great upgrades! We built a deck on the back of the house, landscaped, put in a fireplace feature wall in the living room area, painted some walls and some other work around the home making it the beautiful place we call home at this time.

We encourage you all to share the listing to our home: https://www.zillow.com/homedetails/1322-12th-St-W-West-Fargo-ND-58078/123536158_zpid/

We appreciate it! Also, I hope you’re all ready for a TON of posts in the near future hopefully with updates on construction etc. of the new home. Pending the sale of our current home, we should start construction in the spring of 2020.

Thank you all again! 🙂

Chicken Alfredo Lasagna Rolls

INGREDIENTS

  • 10 Lasagna Noodles
  • 3 cups Chicken , cooked and shredded
  • 16 ounces Ricotta Cheese
  • 1 teaspoon Salt
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon Onion powder
  • ½ teaspoon Garlic powder
  • 1.5 cups Alfredo Sauce, jarred
  • 2 cups Mozzarella , shredded
  • 1 cup Parmesan , shredded

INSTRUCTIONS

  • Bring a pot of water to a boil.
  • Add lasagna noodles and cook according to package instructions until al dente.
  • Drain water from the pot and place noodles on a flat surface. (I suggest using a piece of parchment paper).
  • Preheat oven to 350 degrees F.
  • In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning.
  • With the lasagna noodles on a flat surface spread 3 ounces of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.
  • Top the chicken mixture with 1-2 tablespoons of Alfredo sauce.
  • Starting at the end of the noodle roll it up, rolling towards the bare end of the noodle.
  • Add 1/4 cup of Alfredo sauce to the bottom of a casserole dish.
  • Place each lasagna roll up into the casserole dish.
  • Pour the remaining Alfredo sauce over the lasagna roll ups.
  • Top with shredded mozzarella and Parmesan cheese.
  • Cover dish with aluminum foil and bake for 20 minutes.
  • After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.
  • Enjoy!

Original recipe found at: https://www.homemadeinterest.com/chicken-alfredo-lasagna-roll-ups/  

Knoephla Hotdish

This one was a hit. We both thought the flavor was maybe a bit bland, but I already have some ideas for ways to update it next time. (I’ll update this post then!) Here’s the recipe!

INGREDIENTS

  • 3 1/2 c. flour
  • 1 tsp. salt
  • 1 egg
  • 1 c. water
  • Sausage (I used Kielbasa)
  • 1/2 pint cream
  • 1 tsp. chicken bouillon

DIRECTIONS

  1. Mix flour, salt, egg and water, until dough ball forms. Tear up dough into pieces and place it into a kettle of boiling water. Boil until done, about 5-10 minutes. Rinse under cold water.
  2. Prepare sausage in skillet.
  3. Combine cream, chicken bouillon and pepper in a small bowl. Add knepfla to meat and pour cream mixture over the top.
  4. Add knepfla to meat and pour cream mixture over the top.
  5. Heat until heated through.
  6. Enjoy!

Kenny Chesney in Sioux Falls

Back in December (I believe it was) I surprised my hubby with tickets to see his favorite musician, Kenny Chesney. Time flew by and before we knew it, we were on our way to Sioux Falls for the day/night to enjoy the concert. We of course took some extra time out and visited a few spots in the city for some exploration.

I’ve seen MANY pictures etc. of the falls, but have never actually been there. Well, I finally made it! It also, did not disappoint. So beautiful!

Next we discovered the Japanese Gardens. This was probably one of my favorite spots in the city. SO very beautiful and peaceful. It almost seemed like a hidden gem of the city.

We also got a suggestion from an awesome colleague of mine to visit a local brewery called Remedy Brewing. I have to admit, this is probably on my top all-time favorite breweries I’ve visited. The beer was SPECTACULAR and the environment was very unique and relaxing. Of course we had to try the candied bacon. 🙂

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We topped off the night witnessing a truly epic concert. So happy we were able to make this happen and enjoy another AMAZING weekend together! ❤

Instant Pot Chicken Parmesan Casserole

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YUMMY! This recipe was a win for me. Not only because of the taste, but because of the simplicity and amount of time it takes to make, all thanks to the Instant Pot. Another Pinterest win for me!

Instant Pot Chicken Parmesan Casserole

INGREDIENTS

  • 2 chicken breasts cut into chunks
  • 1/2 onion diced
  • 2 tbsp olive oil
  • 1 tsp salt to taste
  • 1 tsp basil
  • 1 jar spaghetti sauce 24 oz.
  • 2 c chicken broth or water
  • 2 c noodles uncooked, small shapes of your choice
  • 1 tsp garlic minced
  • tbsp butter
  • 1/3 c bread crumbs
  • 1 c parmesan cheese

INSTRUCTIONS

  1. Put Instant Pot on saute, normal function.
  2. Add olive oil, onions, garlic and chicken cut up into bite size pieces.
  3. Cook for 2-3 minutes – just until the pink on outside of chicken is gone
  4. Add salt, basil, spaghetti sauce, broth or water, and stir.
  5. Add 2 measuring cups full of uncooked noodles on the top, I used rotini.
  6. Push noodles down so they are under the sauce, do NOT stir everything together.
  7. Set Instant Pot or pressure cooker to pressure, high, for 10 minutes.
  8. Do a quick release.
  9. Turn pot off. Stir in 2/3 c. grated parmesan.
  10. In a separate bowl melt your butter and then stir in 1/3 c. bread crumbs and 1/3 c. grated parmesan.
  11. Serve chicken parmesan casserole in a bowl with sprinkled bread crumb mixture on top and enjoy!

Original recipe found at: www.temeculablogs.com.