This recipe is great! I’m on my second batch this week. My husband LOVES it.

 This Chicken Pasta Salad is a beloved potluck staple, offering a delightful combination of tender chicken, al dente pasta, crisp vegetables, and sharp cheddar cheese, all coated in a sweet and tangy mayonnaise-based dressing. It’s easy to prepare and perfect for picnics, gatherings, or a refreshing lunch.

Chicken Pasta Salad

Ingredients:

For the Salad
Ingredient Quantity
Shredded chicken 2 cups
Small shell pasta 2 cups
Celery, chopped 2 ribs

Red onion, finely chopped 1 medium
Cheddar cheese, grated 2 cups
For the Dressing
Ingredient Quantity
Mayonnaise 2 cups
Granulated sugar 1/4 cup
Apple cider vinegar 2 tablespoons
Kosher salt To taste
Freshly ground black pepper To taste

Instructions:

Cook and Cool Pasta: In a large pot of salted boiling water, cook the small shell pasta according to package directions until it’s al dente. Drain the pasta thoroughly and then rinse it under cold water to stop the cooking process and cool it down. Set aside.
Prepare the Dressing: In a large bowl, whisk together the mayonnaise, granulated sugar, and apple cider vinegar until smooth and well combined.
Combine All Ingredients: Add the cooled pasta, shredded chicken, grated cheddar cheese, chopped celery, and finely chopped red onion to the bowl with the dressing. Mix gently but thoroughly to ensure all the ingredients are evenly coated.
Season to Taste: Season the pasta salad with kosher salt and freshly ground black pepper to taste. Mix once more to distribute the seasonings.
Chill and Serve: Cover the bowl and chill the chicken pasta salad in the refrigerator for at least 1 hour (or longer for flavors to meld) until you’re ready to serve.

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Smoked Sausage and Potato Bake

 Nothing beats a simple, straightforward recipe that is easy to adapt. If you’re anything like me, you’ll enjoy this Smoked Sausage and Potato Bake. This is delicious as is, but you can modify it up and it will still be delicious! Try adding carrots, zucchini, and broccoli, and topping it with cheese. You can even substitute ham for the sausage. It is all up to you. This is a really adaptable recipe that will be delicious no matter what!

sausage

Ingredients

1 package of sliced Eckrich skinless smoked sausage.

8 quartered Yukon gold potatoes.
1 diced green pepper.
1 diced yellow pepper.
2 tbsps of butter.
1 tsp of oregano.
1 tsp of basil.
½ tsp of black pepper.
2 tsps of olive oil.

How To Make Smoked Sausage and Potato Bake:
Preheat the oven to 375°.
In a pan, arrange the sausage, potatoes and peppers and place the butter over the top in small cubes. Drizzle with olive oil and season on top.
Bake covered for 40 to 50 minutes.
Bonne Appétit!
Simple, easy and yummy! I sometimes make this with veggies, carrots, zucchini, broccoli and some cheese over the top, it goes really well with the seasonings.

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I had this for dinner last night, and it was amazing!

 

Ingredients :

For the Meatloaf:Amount of IngredientsGround beef with 85% lean fat content, 2 pounds.1 cup of breadcrumbs1/2 cup of milkChopped onion: 1 medium.Chopped garlic: 2 cloves2 big eggs1 tablespoon of Worcestershire sauceUse half a teaspoon of salt and half a teaspoon of pepper.1 teaspoon of dried thymeHalf a cup of ketchupTwo tablespoons of brown sugar.To make the mashed potatoes:Amount of Ingredients2 pounds of peeled and chopped potatoes.1/2 cup of milkButter without salt, 1/4 cup.Add salt and pepper according to your preference.Regarding the topping:Amount of Ingredients1 1/2 cups of grated cheddar cheeseChopped fresh parsley to decorate.

Préparations :

Heat the oven: Heat the oven to 350°F (175°C). Put oil in a baking dish that measures 9 by 13 inches.Soak bread in milk: Mix breadcrumbs and milk in a small bowl. Leave it in the liquid for 5 minutes.Prepare the meatloaf mixture: In a big bowl, mix together ground beef, breadcrumbs soaked in water, onion, garlic, eggs, Worcestershire sauce, salt, pepper, and dried thyme. Stir thoroughly.Form the meat mixture into a loaf shape in the baking dish.Prepare the topping by mixing ketchup, brown sugar, and Dijon mustard in a small bowl. Put on top of the

meatloaf.Cook in the oven for 50-60 minutes, or until the inside reaches a temperature of 160°F (71°C).Prepare mashed potatoes: While the meatloaf is cooking, put diced potatoes in a big pot and cover them with cold water. Sprinkle a little salt and heat until boiling. Cook for 15 to 20 minutes, or until soft. Drain the liquid and put it back in the pot. Put milk and butter. Crush until soft and smooth. Add salt and pepper to taste.Put together and bake: After the meatloaf is finished baking, cover the top with mashed potatoes. Put some grated cheddar cheese on top. Cook under the broiler for 3-5 minutes, or until the cheese is melted and bubbly.Let the meatloaf sit for 10 minutes before cutting and serving. Sprinkle with chopped parsley.Enjoy this tasty meatloaf with mashed potatoes and cheese!

ENJOY

4 Ingredients Lemon Cream Cheese Dump Cake

 Indulge in the blissful simplicity of a dessert that’s as easy to make as it is delightful to savor. Imagine yourself on a leisurely afternoon, the sun casting a golden glow as a gentle breeze carries the scent of citrus through the air.
In this idyllic setting, our 4 Ingredients Lemon Cream Cheese Dump Cake takes center stage, promising not just a treat for the taste buds, but a sensory journey of sheer delight. As you embark on this culinary adventure, prepare to be whisked away to a sun-kissed citrus grove, where the tangy aroma of freshly squeezed lemons blends harmoniously with the creamy richness of cheese.
Let’s delve deeper into the enchantment of this irresistible confection, where simplicity meets indulgence, and every bite is a symphony of flavor and texture. Join us as we uncover the magic of this humble yet extraordinary dessert, where the union of just four ingredients transforms into a culinary masterpiece that will leave you craving more.
1 (16 oz.) can lemon pie filling
1 (15 oz.) package yellow cake mix
4 oz. cream cheese, cubed
1/2 cup (1 stick) unsalted butter, thinly sliced
Method:

Preheat your oven to 350º F and generously grease a square baking dish with butter or non-stick spray. This simple step ensures that your cake will effortlessly release from the pan, leaving you with a picture-perfect dessert.

Now, let’s lay the foundation of our Lemon Cream Cheese Dump Cake. Gently pour the lemon pie filling into the bottom of the greased baking dish, taking care to spread it evenly across the surface. This vibrant layer sets the stage for the tangy explosion of flavor that awaits.
Next, it’s time to add the irresistible allure of cream cheese. Take the cubed cream cheese and distribute it evenly over the lemon pie filling, ensuring that every bite is infused with velvety smoothness.
Now, let’s sprinkle on the magic of the yellow cake mix. Cover the cream cheese layer with half of the cake mix, allowing it to form a tantalizing blanket that will envelop the creamy lemon goodness beneath.
To elevate the texture and taste of our creation, thinly slice the unsalted butter and arrange the slices in a single layer over the cake mix. This final touch adds a decadent richness that will leave your taste buds craving more.
With our masterpiece assembled, it’s time to let the oven work its magic. Place the baking dish in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. As the aroma of freshly baked cake fills your kitchen, anticipation builds for the moment of indulgence that lies ahead.

Bring a basket of fried potatoes and mix them with herbs.

 

Ingredients:

Four large potatoes

Two cups with fresh haché persil soup

One cuillère filled with chicken soup or mashed green onions

2 cuillères à soupe de maïs fécule

One coffee spoonful of salt (or to taste)

Half a cup of black pepper with coffee

Friture oil

Instructions:

Prepare the ground’s apples:

Place the ground potatoes in a strainer and finely chop them.

Place the shredded potatoes in a paper towel or chiffon of your own choosing, and give them as much moisture as you can.

feasible.

Mixing the ingredients:

Placer les pommes de terre râpées, le persil haché, les oignons verts (or ciboulettes), les fécules de maïs dans un great bol.

salt and pepper.

Make sure to thoroughly mix so all ingredients are evenly distributed.

Making the squares:

Spread the mixture of potato wedges on a flat surface or large plate, leaving about 1/4 of an inch in thickness.

Divide the aplati mixture into little carrés, about one piece on each side.

Frizzle the squares:

Heat the oil in a skillet or fry pan to 350°F (175°C).

Fry the potato carrés in batches for about two to three minutes on each side, or until they are tender and crisp.

Remove the fried squares and set them on absorbent paper to drain any excess oil.

Serving:

Serve the warm, croustillant potato carrés as an accompaniment or as a collation.

Appreciate your delicious and crumbly potato carrés!

Enjoy!