Cpanier FOOD

  Ingredients : 4 sliced bacon (cooked crispy and chopped into small pieces) 1 c. chopped spinach 1 c. chopped artichoke hearts 4 oz cream cheese 1/4 c mayo 1/4 c sour cream 1/4 c Parmesean cheese 1/4 tsp salt 1/4 tsp garlic powder 1/3 tsp red pepper flake Instructions : Sautee spinach and artichokes in 2 tsp butter on med heat for 3 minutes. Add cream cheese, mayo and sour cream stir well and remove from heat. Add remaining ingredients and combine well. Set a tsp of the chopped bacon aside for garnish. Wash chicken breasts (4) and cut a 2 inch incision into the thick part of the meat. Season well with Garlic herb seasoning onion powder, ground thyme, salt and pepper to taste. Preheat oven to 400° Bring a stove top grill or pan to med high heat, oil well and sear the breasts about 7 minutes per side until slightly crispy and golden brown. Use a fork to hold open the breast while spooning in the dip. Close each with toothpicks. Place into the oven for about 30 minutes until cooked t...

  Ingredients: - 1 3oz lemon Jell-0 - 1 cup boiling water - 1 box graham cracker crumbs (3 cups) more for thicker crust divided - 1 stick melted butter - 1 8oz cream cheese - 1 cup granulated sugar - 5 tbsp lemon juice - 1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping cream Instructions: - Dissolve Jell-O in boiling water. Cool until slightly thickened. - Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert. - Beat the Evaporated milk/heavy cream until fluffy. - In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth. - Add thickened Jell-O and slowly mix in whipped evaporated milk. - Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top. - Chill at least 2 hours and up to overnight, store covered in refrigerator.

  Ingredients • 2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips • 1 red pepper deseeded and sliced into thin strips • 1 green or yellow pepper deseeded and sliced into thin strips • 1 medium onion peeled and sliced into thin strips • 3 tablespoons olive oil • 1 tablespoon lime juice • 1/2 teaspoon chili powder • 1 teaspoon ground cumin • pinch cayenne pepper • 1/2 teaspoon Kosher salt • 1/2 teaspoon fresh ground black pepper • 2 cloves garlic minced • 6-8 tortillas warmed Instructions Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ of the marinade over steak, ⅓ of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour ...

  Ingredients:  • 4 skinless chicken breasts  • 1 ounce dry ranch salad dressing and seasoning mix  • 1 (10.5 ounce) can of cream of condensed chicken soup  • 1 cup water or chicken broth  Instructions   • Grease the slow cooker with non-stick spray.  • Place the chicken into the bottom of the Crock Pot.  • Top with the chicken soup.  • Sprinkle the ranch seasoning on top and pour the water over the seasoning.  • Replace the lid and cook on low for seven hours.  • Once it is done cooking, shred chicken with a fork, and serve over mashed potatoes.

  Ingredients : °Yellow cake mix: 1 °Vanilla pudding: 1 package °eggs: 3 °Oil: 1/2 cup °Water: 1 cup   to prepare : First, spraying  bowl, square, or rectangle with spray  baking. Please melt one piece of butter, but the melted butter in the pan. Next, cover the bottom of the pan with light brown sugar, and place the pecans on top of the butter and brown sugar. Be sure to pour the cake mixture over the pecans, then bake for 350 minutes for 35 to 45 minutes. Always remember to cool down before you turn it into a plate and have fun!!! Enjoy!