Crock pot Cheesy Chicken Spaghetti

Crockpot chicken spaghetti. I do this in the oven, but would be easy in the crockpot too! I would use raw chicken breasts instead of canned chicken, though.
  • 1 pound Velveeta Pasteurized Processed Cheese Product 
  • 12 1/2 oz canned chicken, drained & flaked 
  • 10 3/4 oz Cream Of Chicken Soup
  • 10 3/4 oz Cream Of Mushroom Soup
  • 10 oz canned tomatoes with green chilies
  • 1/2 cup water 
  • 1/2 tsp table salt 
  • 1/2 tsp black pepper 
  • 14 1/2 oz cooked spaghetti
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Buffalo Chicken Salad Dip

This zesty and creamy dip features the great flavor of Buffalo chicken wings without all the mess! Serve it at your next will be a big hit!
  • 1 large can (8 oz maybe?) chicken breast
  • 1/2 rib celery, finely chopped
  • 1 scallion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons mayonnaise
  • 8 ounces whipped cream cheese
  • hot sauce, to taste
  • salt, to taste, crackers, for serving
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General Tso’s Chicken Recipe

Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. I know that when making this it seems strange and like it just is not going to work. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I was the same way the first time I made this. It does result in crispy pieces of chicken that are so like you find in a restaurant. The heat here is pretty much a balanced amount because some like it hot and some do not. Taste and add more heat as desired. Thanks again for trying this recipe. I hope that you have the great results that I have had time and again.
  • 1lb boneless skinless chicken thighs (cut into 1” chunks)
  • 5 dried red chili peppers
  • 3 green onions (sliced)
  • 3 eggs (beaten)
  • ½ cup cornstarch
  • oil (for frying)
  • Sauce-
  • 1 ½ tablespoons rice vinegar
  • 2 tablespoons rice wine
  • 3 tablespoons sugar
  • 3 tablespoons soy sauce
  • 2 teaspoons cornstarch
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Baked Spaghetti Squash with Garlic and Butter

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is - try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic love, don’t be shy - use more!
  • 1 small spaghetti squash (about 3-4 pounds)
  • 2 tablespoons butter
  • 2 cloves garlic, finely minced
  • 1/4 cup finely minced parsley (or basil)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup shredded parmesan cheese
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Crispy Panko Potato Latkes

Crispy Panko Potato Latkes. During Hanukkah, it is Jewish tradition to eat food that is deep fried in oil, a tasty and caloric reminder of the Holy Temple miracle.
  • 2 1/2 lbs Russet or Yukon Gold potatoes
  • 1 large onion
  • 3/4 cup panko breadcrumbs
  • 2 eggs, beaten
  • 1 tbsp potato starch
  • Salt and pepper
  • Grapeseed or peanut oil for frying
  • hand grater or food processor shredding disc attachment with fine holes, clean tea towel or layers of cheesecloth, skillet or electric skillet for frying, metal spatula, wire cooling rack
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Herb Roasted Potatoes, Carrots and Onions

These veggies are good. We like to make them anytime, but especially for holidays.
  • Red Potatoes, 8 to 10 small to medium size
  • Carrots, a bunch
  • Sweet Onions, 2 or 3
  • Sage, 2 to 3 tablespoons, snipped
  • Rosemary, 1 to 2 tablespoons, snipped
  • Chicken Broth, 1 cup
  • Olive Oil
  • Coarse Ground Salt and Pepper
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Quick Lime Cilantro Chicken

  • Boneless Chicken, 3 breasts
  • Limes, 3 or 4
  • Garlic, 4 to 6 cloves
  • Olive Oil
  • Cumin
  • Cayenne or Chili Powder
  • Cilantro, 1/4 cup, snipped
  • Avocado, optional
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Making this dish and this menu is a great excuse to get your kids in the kitchen and help make a fun and delicious meal they will truly enjoy.

  • Pizza Dough
  • Genoa Salami
  • Ham
  • Pepperoni
  • Provolone
  • Mozzarella
  • Egg Yolk
  • Olive Oil
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Tequila Lime Steak Fajitas

Yum! That marinade looks wonderful. This is perfect summer food – and great for feeding tons of friends too.
The Meat and The Marinade
  • London Broil or other steak
  • Limes, 6 to 8
  • Peppers – I have a bunch of these Thai chiles in my garden but jalapenos would be great too.
  • Cilantro, 1/4 cup snipped
  • Olive Oil, 1/3 cup
  • Garlic, 4 or 5 cloves
  • Tequila (not shown)
The Rest
  • Onions
  • Red or Green Bell Peppers
  • Tomatoes
  • Avocado
  • Lime
  • Cheddar and Pepper Jack Cheeses
  • Cilantro, snipped
  • Sour Cream
  • Tortillas
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Cookie Dough Pretzel Bites

Cookie Dough Pretzel Bites. Safe-to-eat cookie dough stuffed between two salty pretzels. These bites are addicting! No-bake & take no time at all!
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup light brown sugar
  • 1/4 granulated sugar
  • 2 Tablespoons milk or cream
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 40-50 pretzels
  • 8 oz semi-sweet chocolate
  • 1 teaspoon shortening, optional
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Cajun Chicken Fettuccine Alfredo

Cajun Chicken Fettuccine Alfredo! OH. MY. WORD. It was so so so so so so so good!! Even just the chicken is beyond delicious! we are definitely going to make this again and i doubt grilled chicken will be made any other way at our house any more!
  • 4 small boneless skinless chicken breasts (about 1 ¼ lbs.)
  • 1 ½ Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)
  • 2 Tbs. butter, divided
  • 1 Tbs. olive oil (or more if needed)
  • 2 garlic cloves, minced
  • 1 C. (1/2 pint) grape tomatoes, halved
  • ¼ C. dry white wine (or chicken broth)
  • 1 ½ C. heavy cream (or half-and-half)
  • 1 ½ C. good quality, freshly grated Italian cheeses (I like a blend of Asiago, Parmesan, and Fontina.)
  • 3 oz. herbed goat cheese, crumbled
  • 1 tsp. kosher salt (or more, to taste)
  • 1/2 tsp. ground black pepper (or more, to taste)
  • 1 pound cooked fettuccini
  • Pinch of ground nutmeg, for serving
  • Chopped parsley, for serving
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