It’s Christmas season and of course we are watching our favorite Christmas movies every night! Home Alone is tonight’s choice, so I created a dinner inspired by Kevin McCallister’s Christmas Eve meal, macaroni and cheese, in the movie. This Stouffer’s Copycat Mac and Cheese turned out just as creamy and delicious as the frozen microwavable original- maybe even better! Make this comfort food dish tonight and have a Merry Christmas, ya filthy animal!

Print

Home Alone Stouffer's Copycat Macaroni and Cheese

Makes a large 9x13 pan full or approx 6 dinner servings

Ingredients

• 16 oz box Elbow Macaroni Pasta uncooked
• 1/4 cup 1/2 stick butter, unsalted
• 2 cups Cheddar cheese shredded
• 1 cup Gruyere cheese shredded
• 3/4 cup sour cream
• 10 oz can condensed cheddar cheese soup
• 2 tsp yellow mustard
• salt and black pepper to taste
• 2 Cups of Milk

Instructions

• Bring a large pot of salted water to a boil. Add elbow pasta and cook for 8 minutes. Drain and set aside.
• Add butter to a large skillet and melt over medium heat.
• Stir in soup, mustard, and all seasonings.
• Whisk in shredded cheese, a handful at a time, until smooth.
• Next, stir in sour cream.
• Finally, stir in milk slowly. Whisk until smooth.
• Remove from heat and stir in pasta, coating completely.
• Scoop into large bowls, put on the "Home Alone" movie, and sit down and enjoy.

I picked up a microwave Stouffer’s meal similar to what Kevin ate in the movie so I could compare my recipe.

Start by gathering your ingredients. I think the cheese soup, cheddar, sour cream, and mustard (or mustard powder) are a must for this copycat recipe but the addition of gruyere had me on the fence. 

It definitely made it creamier and richer but slightly different. So I’ll leave that as an optional ingredient if you want to change it up!

Add butter to a large skillet and melt over medium heat.

Bring a large pot of salted water to a boil. Add elbow pasta and cook for 8 minutes. Drain and set aside. 

Stir in soup, mustard, and all seasonings. 

Whisk in shredded cheese, a handful at a time, until smooth.

You can either use all cheddar cheese or substitute 1 cup of shredded gruyere cheese for a richer, nuttier flavor!

Next, stir in sour cream.

Finally, stir in milk slowly. Whisk until smooth. 

Remove from heat and stir in pasta, coating completely. 

We made a container of Stouffers mac too so we can compare.

They were close except the microwave version wasn’t as creamy and the gruyere in my first batch had a richer flavor.

But so, so good!

Creamy, cheesy, and delicious!

Scoop into large bowls, put on the Home Alone movie, and sit down and enjoy.

Also check out this Home Alone Interactive Movie Printable for a fun movie night game!

The post Home Alone Stouffer’s Copycat Macaroni and Cheese appeared first on For the Love of Food.

Have you ever been to an Oktoberfest fall celebration? It’s an annual German festival that many cities across the world celebrate this month.

There’s always a lot of music, beer, and great German food!

We have been to many Oktoberfest celebrations including my favorite in Helen, GA. One of my favorite things to eat at the festival is Pork Jager Schnitzel. It is a breaded, juicy pork tenderloin with a rich gravy that is served over egg noodles. Talk about amazing comfort food! Our local Aldi carries frozen pork schnitzel so I created this semi homemade recipe using their pork and gravy mix. 

Check out the recipe below. 

Print

Pork Jager Schnitzel

Makes 4 servings

Ingredients

• 4 large frozen Pork Schnitzels breaded pork loin, I used Deutsche Kuche brand from Aldi
• 1/2 cup butter divided
• 8 oz mushrooms sliced
• 3/4 cup white wine
• 2 pkgs low sodium brown gravy mix
• 10-12 oz pkg egg noodles cooked
• 1 tbsp parsley chopped
• 1 /2 lemon thinly sliced

Instructions

• In a large sauté pan, heat 5-6 tbsp butter over medium high heat until bubbly.
• Place the four schnitzels in the skillet and cook about 4 minutes on each side until golden brown.
• Remove to a paper towel lined plate and drain. Keep covered to stay warm.
• Add the remaining butter to the pan and add in mushrooms. Cook over medium heat until softened.
• Add wine to the mushrooms and simmer until reduced by half.
• Meanwhile prepare the gravy mix per package instructions.
• Add cooked gravy to the mushroom mixture and stir to combine.
• Add the schnitzel back to the pan with the gravy and remove from heat.
• To plate: add warm egg noodles to a plate then top with one pork schnitzel and a ladle or two of mushroom gravy sauce.
• Garnish with parsley and a couple slices of lemon. Repeat with remaining schnitzel and noodles.
• Serve warm and enjoy.

Notes

Recipe adapted from Aldi brand Deutsche Küche.

Start by gathering your ingredients.

I purchased just about everything from Aldi.

During the month of October they have a lot of extra German Oktoberfest themed foods like breaded pork tenderloin and Spätzle .

This brand is from Aldi and is in the frozen section.

There are 6 large breaded pork loins in the box. 

You can use any egg noodle you want but I am partial to this No Yolk brand. 

Cook noodles according to the package. Drain and set aside. 

In a large sauté pan, heat 5-6 tbsp butter over medium high heat until bubbly. 

Place four schnitzels to the skillet and cook about 4 minutes on each side until golden brown. 

Remove to a paper towel lined plate and drain. Keep covered to stay warm.

Add the remaining butter to the pan and add in mushrooms. Cook over medium heat until softened. 

Add the wine to the mushrooms.

Simmer until reduced by half. 

Meanwhile prepare the gravy mix per package instructions.

Add cooked gravy to the mushroom mixture and stir to combine. 

Add the schnitzel back to the pan with the gravy and remove from heat. 

To plate: add warm egg noodles to a plate then top with one pork schnitzel and a ladle or two of mushroom gravy sauce. 

Garnish with parsley and a couple slices of lemon. Repeat with remaining schnitzel and noodles. 

Serve warm and enjoy!

The post Oktoberfest Pork Jager Schnitzel appeared first on For the Love of Food.

BRRRRR! It’s freezing here in the Midwest and we are expecting another snow day next week. Snow days are my favorite since I grew up in Florida and never even saw snow until I was an adult. My kids, husband, dogs, and I love getting bundled up and sledding down the hill in our yard, making snowmen and snow angels, and, of course, having a snowball fight! After playing in the snow though we’re always tired and cold, so for lunch and dinner I have a few favorite comfort food recipes I cook up while we warm up by the fire and watch a movie. 

Today I’m sharing over 100 of my favorite comfort food recipes perfect for warming you up on cold and dreary snow days.

I’ve included all the soups and casseroles we love and also delicious drinks and decadent desserts you will enjoy on even the coldest of winter nights!

Scroll down to check out the recipes.

“A snow day literally and figuratively falls from the sky, unbidden, and seems like a thing of wonder.” – Susan Orlean

Entrees:

1. Mama’s Pasta Bolognese – For the Love of Food

2. Cheesy Meatball Bake – Ann’s Entitled Life

3. Creamy Chicken and Gnocchi Soup – Razzle Dazzle Life

4. Easy Creamy Crockpot Mac and Cheese – If You Give A Blonde A Kitchen

5. Inside Out Grilled Cheese Sliders – For the Love of Food

6. Chicken Tater Tot Casserole – Nibble and Dine

7. Rotisserie Chicken Noodle Soup – The Toasty Kitchen

8. Homestyle Grits and Veal Grillades – For the Love of Food

9. Oven Baked Meatballs with Sauce – Dish ‘n the Kitchen

10. Easy Homemade Chicken Noodle Soup – Bellyfull

11. Lazy Macaroni and Cheese Stuffed Meatloaf – The Lazy Slow Cooker

12. Slow Cooked Southern Lima Beans – For the Love of Food

13. Creamy Tomato Bisque – Living Smart and Healthy

14. Slow Cooker Bean and Bacon Soup – Moneywise Moms

15. Marsala Chicken, Mushroom and Rice Casserole – For the Love of Food

16. Chili Cowboy Casserole – With A Blast

17. Philly Cheesesteak Pasta Skillet – The Short Order Cook

18. Instant Pot Chili Frito Pie – Eating in an Instant

19. Bacon Lover’s Loaded Cauliflower Casserole – For the Love of Food

20. Instant Pot Chicken Pot Pie Soup – Living Smart and Healthy

21. Hearty Pork and Cabbage Noodles – For the Love of Food

22. Flaky & Buttery Ham Pot Pie – The Salty Pot

23. One Pot Lasagna Soup – Chocolate Moosey

24. Meatless Baked Ziti – Living Lou

25. Crockpot Chicken Stroganoff – For the Love of Food

26. Bistro French Onion Soup – Emily Fabulous

27. Best Overnight French Toast Casserole – Crayons and Cravings

28. Warm You Up Cheesy Broccoli Casserole – For the Love of Food

29. Broccoli Chicken Noodle Casserole – My Organized Chaos

30. Italian Macaroni and Cheese – Ann’s Entitled Life

31. Warm You Up Cream of Mushroom Soup – For the Love of Food

32. Crockpot Tuna Casserole – Hello Spoonful

33. Italian Creamy Beef Ragu – The Pasta Project

34. Cream of Bacon Soup – BENSA Bacon Lovers

35. Crockpot Cajun Red Beans and Rice – For the Love of Food

36. Split Pea Soup with Truffle Fried Potatoes – A Little and A Lot

37. Homemade Baked Mac and Cheese – The Suburban Soapbox

38. Irish Steak and Mushroom Pie – For the Love of Food

39. Panera Copycat Hearty 10 Vegetable Soup – Thank You Berry Much

40. Italian Shrimp Skillet Bake – For the Love of Food

41. Slow Cooker Turkey Vegetable Chili – Zucchini Zone

42. Pot Roast Foil Packs – For the Love of Food

43. Vegetable Lasagna with White Sauce – Where Is My Spoon

44. Crock Pot Tortellini Soup with Cream Cheese – Practically Homemade

45. Cowboy Pork Spaghetti – For the Love of Food

46. Turkey Rice Soup – Two Healthy Kitchens

47. Snowman Pizza – Fresh Start Nutrition

48. Pasta e Ceci – Italian Pasta and Chickpea Stew – Xoxo Bella

49. Southern Style Chicken and Dumplings – For the Love of Food

50. Stuffed Portobello Mushrooms with Beef and Cheese – Healthy Seasonal Recipes

51. Sicilian Meatball Soup with Cabbage – The Roasted Root

52. Stuffed Pepper Casserole – Two Healthy Kitchens

53. Crockpot White Chicken Chili – For the Love of Food

54. Cheddar Corn Soup – Quirky Inspired

55. Turkey and Sausage Meatballs – Gluesticks and Gum Drops

56. Crockpot Chicken and Gravy – For the Love of Food

57. Warming Chunky Vegetable Soup – In the Play Room

58. Chicken Pozole Verde – Pinch and Swirl

59. Paula Deen’s Hot Chicken Salad Casserole – For the Love of Food

60. Instant Pot Beef and Noodles – Eating in an Instant

61. Crockpot Mississippi Pot Roast – For the Love of Food

62. Potato Bacon Skillet Casserole – Cooking Chat Food

63. Loaded Baked Potato Board – For the Love of Food

64. Hearty Vegetarian Pasta e Fagioli – No Frills Kitchen

65. Chickpeas and Sweet Potato Soup – Veg Cookbook

66. Turkey Veggie Chili – For the Love of Food

67. Best Broccoli Cheddar Soup – Cook with Kushi

68. Instant Pot Vegetable Beef Soup – Aubrey’s Kitchen

69. Slow Cooked Bacon Cheeseburger Chili – For the Love of Food

70. Broccoli Cheddar Zucchini Soup – Zucchini Zone

71. Dutch Oven Chicken and Vegetables – The Oregon Dietitian

72. Zuppa Toscana Soup – For the Love of Food

73. Easy Pancake Mix Chicken and Dumplings – Practically Homemade

74. Best Crockpot Chicken Alfredo – Sweet Peas Kitchen

75. Chicken Divan Casserole – For the Love of Food

76. Beefy Pasta Bake – Bitz n Giggles

77. Cast Iron Chicken Pot Pie with Biscuits – Powered by Mom

78. Family Favorite Tuna Noodle Casserole – For the Love of Food

79. Slow Cooker Pesto Mozzarella Chicken Pasta – The Magical Slow Cooker

80. Slow Cooker Parmesan Chicken & Rice – Plain Chicken

81. Buffalo Chicken Pasta – The Cozy Cook

82. Buffalo Chicken Quesadillas – Easy Healthy Recipes

83. Perfect Pot Roast – For the Love of Food

84. Chicken Enchiladas – Ahead of Thyme

Desserts:

1. Maple Snow Candy – For the Love of Food

2. Hot Chocolate Brownies – If You Give A Blonde A Kitchen

3. Chocolate Caramel Brownie Cookies – Simply Scrumptious Eats

4. Chocolate Snow Ice Cream – Julie Blanner

1. Strawberry Snow Ice Cream – For the Love of Food

6. Bread Pudding – Fantabulosity

7. Hot Chocolate Cheesecake – 4 Sons R Us

8. Hot Cocoa Cake with Whipped Marshmallow – How Sweet Eats

9. Peanut Butter Ritz Snowman Bites – For the Love of Food

10. Best Brown Butter Chocolate Chip Cookies – Tasty Treats and Eats

11. Mexican Hot Chocolate Cookies – Isabel Eats

12. Winter Blizzard Cookies – Centsable Momma

13. Oreo Marshmallow Snowman Treats – For the Love of Food

14. Snow Day Dessert Snack Mix – Mom On Timeout

15. Snow Ice Cream with Sprinkles – Everyday Shortcuts

16. Snow Day Sugar Cookie Milkshake – We Are Not Martha

17. Easy Snow Ice Cream – 2 Ways – For the Love of Food

18. Melting Snowmen Cookie Bites – Big Bear’s Wife

19. Snowball Cake Dip – Homemade Hooplah

20. DIY Snowman Donuts for Kids – For the Love of Food

21. 3 Ingredient Hot Chocolate Dip – Lynn Mumbing Mejia

22. Snow Day Snack Board – For the Love of Food

23. Muddy Snowballs – Cooking with Karli

24. Pecan Snowball Cookies – For the Love of Food

25. Apple Fritters – Frugal Lancaster

26. S’mores Snow Ice Cream – The Schmidty Wife

27. Chocolate Fudge S’mores Mug Cake – For the Love of Food

28. Chocolate Cobbler – Dance Around the Kitchen

29. Air Fryer Chocolate Chip Pizookie – For the Love of Food

Drinks:

1. Crockpot Pumpkin Spice Latte Coffee – For the Love of Food

2. World’s Creamiest Slow Cooker Hot Chocolate – Saving Talents

3. Polar Bear Hot Chocolate – Mom Endeavors

4. Crockpot Hot Chocolate – For the Love of Food

5. The Best Hot Chocolate Float – Rachael Hartley Nutrition

6. Disney’s Frozen Blue Hot Chocolate – For the Love of Food

7. White Chocolate Mocha Coffee Bombs – The Helpful GF

8. French Hot Chocolate with Salt – Champagne Tastes

9. Coffee Eggnog – For the Love of Food

10. Snow Cream Frappuccino – 4 Sons R Us

11. Coconut Milk Hot Chocolate – Chocolate Moosey

12. Polar Express Hot Chocolate – For the Love of Food

13. Salted Peanut Butter Hot Chocolate – How Sweet Eats

14. Dalgona Coffee – For the Love of Food

15. Mexican Hot Chocolate – Little Spice Jar

16. S’mores Hot Chocolate – For the Love of Food

17. Peppermint White Hot Chocolate – Cincy Shopper

18. Gourmet Frozen Hot Chocolate with Marshmallow Cocoa Whipped Cream – For the Love of Food

Happy Snow Day!

The post 130+ Snow Day Comfort Food Recipes To Warm You Up! appeared first on For the Love of Food.

Happy New Year!

This year my family and I have made a goal to eat healthier- smaller portions and more vegetables.

So I have decided to make a vegetarian meal once or twice a week for our dinner.  I am lucky that my whole family, kids included, loves vegetables

but I want them to know we can eat vegetarian meals that are more than just salads.

For encouragement, I put together this collection of over 85 hearty, healthy, and delicious meatless meals to try this year.

Here’s to a happy new year full of many new veggie filled meals and delicious dishes!

1. Quinoa and Mushroom Vegetarian Chili – For the Love of Food

2. Italian Lentil Soup – Zuppa Di Lenticchie – Xoxo Bella

3. Sweet Potato Chickpea Buddha Bowl – Whole Lotta Yum

4. Healthy Mushroom Soup – Aubrey’s Kitchen

5. Wild Mushroom and Pesto Linguine – For the Love of Food

6. BBQ Jackfruit Sandwiches – Cadry’s Kitchen

7. Vegetable Chickpea Teriyaki – Slow the Cook Down

8. Winter Salad with Butternut Squash – The Live-In Kitchen

9. Stuffed Portobello Mushroom Burger –  For the Love of Food

10. Kale, Butternut Squash & Farro Salad with Feta & Pomegranate – No Frills Kitchen

11. Vegetarian Gnocchi Soup – Through the Fibro Fog

12. Tofu and Edamame Pad Thai Noodles – For the Love of Food

13. Sicilian Eggplant Caponata – All That’s Jas

14. Creamy Tomato Soup (Dairy Free) – Bobbi’s Kozy Kitchen

15. Spinach Smothered White Bean Portobello Mushrooms – Eat Plant Based

16. Greek Baked Eggplant With Tomato & Feta – Scrummy Lane

17. Cream of Artichoke Soup – For the Love of Food

18. The Best Vegetarian Chili You’ll Ever Have – The Clean Eating Couple

19. Vegetarian Tortilla Soup with Black Beans and Rice – Razzle Dazzle Life

20. Vegan Taco Rice Bowls – Delightful Adventures

20. Vegetable Ramen Soup – For the Love of Food

21. Vegan One Pot Pasta with Spinach, Tomatoes and Broccoli – From the Comfort of My Bowl

22. Miso Noodles with Tenderstem Broccoli – The Veg Connection

23. Speedy Stuffed Cabbage Rolls with Zesty Sauce – For the Love of Food

24. Poached Eggs & Lentil Hash – Homemade and Yummy

25. Mushroom Ragu with Vegan Pasta Sauce – Xoxo Bella

26. Eggplant Manicotti – For the Love of Food

27. Instant Pot Red Lentil Soup with Kale – The Mama Maven

28. Spinach Tortellini Soup – What A Girl Eats

29. Oven Roasted Cauliflower Soup – All That’s Jas

30. Vegan Stuffed Butternut Squash – Chocolate Moosey

31. Four Cheese Broccoli Quiche – For the Love of Food

32. Vegan Stuffed Mushrooms with Ricotta and Spinach – Happy Kitchen

33. Bruschetta Pasta – Urban Bliss Life

34. Halloumi Fajitas – Maple and Mango

35. Wine and Mushroom Risotto – For the Love of Food

36. Vegetarian Thai Lettuce Wraps – Make it Skinny Please

37. Pan-fried Gnocchi With Cherry Tomato Sauce – Scrummy Lane

38. Vegetarian Burritos – Homemade and Yummy

39. Pumpkin Soup with Cinnamon Sugar Croutons – For the Love of Food

40. Roasted Carrot and Goats Cheese Salad – Goodie Goodie Lunch Box

41. Roasted Sweet Potato Taco Salad with Avocado Creme – For the Love of Food

42. Vegan Kung Pao with Tofu, Vegetables & Cashews – Xoxo Bella

43. Honey Ginger Wild Rice Salad – For the Love of Food

44. Southwest Sweet Potato, Black Bean and Rice Skillet – Recipe Runner

45. Mashed Vegetable Stew – All That’s Jas

46. Butternut Squash Soup – The Forked Spoon

47. Italian Spaghetti Salad – For the Love of Food

48. Instant Pot Quinoa Salad with Feta – The Mama Maven

49. Air Fryer Southwest Egg Rolls – The Dizzy Cook

50. Finger-Licking Veggie Fajitas – Happy Kitchen

51. Easy Sheet Pan Oven Baked Gnocchi with Roasted Vegetables – Frugal Family Times

52. Crockpot Bavarian Cabbage and Apples – For the Love of Food

53. Easy Tofu Stir Fry – Healthy My Lifestyle

54. Hearty Vegetarian Pasta e Fagioli – No Frills Kitchen

55. Instant Pot Vegetarian Burrito Bowl – Urban Bliss Life

56. Manwich Roasted Vegetable Stew – For the Love of Food

57. Vegetarian Greek Quinoa Salad – Money Wise Moms

58. Vegetarian Fajitas – Make it Skinny Please

59. Instant Pot Vegetarian Tortilla Soup – Eating in An Instant

60. Spaghetti Squash and Spinach Casserole – For the Love of Food

61. Lentil Bolognese – I Heart Eating

62. Vegetarian Taco Salad with Sweet Potato – Thai Caliente

63. Mushroom Steaks – Easy and Delish

64. Spinach Artichoke Grilled Cheese Sandwich – For the Love of Food

65. Vegetarian Instant Pot Moroccan Stew – Paint the Kitchen Red

66. Broccoli Cheese Soup – For the Love of Food

67. Tuscan Kale, White Bean and Pasta Soup – The Pasta Project

68. Pasta Alla Norma – Pinch and Swirl

69. One Pot Pappardelle Pasta Primavera – Craving Something Healthy

70. Mushroom Spinach Enchiladas – For the Love of Food

71. Curried Green Wrap – Veg Cook Book

72. Fennel Asparagus Salad – Noshing with the Nolands

73. Mushroom Aglio Olio – Aussie Home Cook

74. Italian Tricolore Salad – Flavor the Moments

75. P.F. Chang’s Buddha’s Feast Stir Fry – For the Love of Food

76. Sweet Potato Casserole with Black Beans, Kale and Quinoa – Happy Kitchen

77. Italian Chunky Vegetable Soup – The Rustic Foodie

78. Roasted Chickpea Salad – Quiche My Grits

79. Easy Butter Bean Soup – Neil’s Healthy Meals

80. Warm You Up Cheesy Broccoli Casserole – For the Love of Food

81. Basil Pesto Pasta with Spinach and Avocado – Suburban Simplicity

82. Spinach And Feta Omelette – The Littlest Crumb

83. Slow Cooker Lentil Soup – The Roasted Root

84. Creamy Parmesan Squash and Mushroom Pasta – For the Love of Food

85. Vegetable Sushi – Aubrey’s Kitchen

86. Curried Quinoa Salad with Spinach and Avocado – Indiaphile

87. Wild Rice, Asparagus, and Portobello Frittata – For the Love of Food

88. Spanish Vegan Paella – Health My Lifestyle

The post 85+ Meatless Meals for a Healthy New Year! appeared first on For the Love of Food.

I want to eat your BRAINS!

This spooky zombie inspired meal is a gross out- but absolutely delicious- brunch casserole you have got to try this Halloween season! 

Even better- today is National Cinnamon Roll Day so here’s another reason to bake and celebrate!

Welcome to Day 2 of HalloweenTreatsWeek !

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 5th annual #HalloweenTreatsWeek event we have 20 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make sure to check out all of the fun Halloween recipes that we’re sharing this week!

Print

Cinnamon Roll Brains Casserole

Ingredients

• 2 17 oz rolls Pillsbury Grands Cinnamon Rolls I like Pumpkin Spice flavor
• Red food coloring

Instructions

• Preheat oven to 350 degrees.
• Spray a large round baking dish with non stick spray.
• Open cinnamon rolls packages and remove cream cheese icing and set aside.
• Unroll each of the cinnamon rolls and fold them up in a zig zag pattern on one side of the baking dish.
• Leaving a space in the center to separate sides of the brain,  repeat on the other side with the remaining cinnamon rolls.
• Bake for 30 minutes or until golden brown.
• Meanwhile, I leave the icing on the stove to warm up and melt while the rolls are baking.
• A few minutes before the rolls are done add 1 or 2 drops of red food coloring into the icing and mix with a toothpick until light pink.
• Remove the cinnamon rolls from the oven and immediately frost and drizzle with the pink icing.
• Serve warm as a pull apart casserole for brunch!

I’ve always been a fan of Pillsbury Grands Cinnamon Rolls and Biscuits. They are the best!

You can use original cinnamon rolls with cream cheese icing or the seasonal flavor: Pumpkin Spice!

Open cinnamon rolls, remove icing, and unroll all the rolls. 

Unroll each of the cinnamon rolls and fold them up in a zig zag pattern on one side of a greased round baking dish.

Leaving a space in the center to separate sides of the brain, repeat on the other side with the remaining cinnamon rolls. 

Bake for 30 minutes at 350 degrees. 

If you can’t fit all your unrolled cinnamon rolls in the dish simple bake the one or two extras in a small dish for an individual treat!

Meanwhile, I leave the icing on the stove to warm up and melt while the rolls are baking.

A few minutes before the rolls are done add 1 or 2 drops of red food coloring into the icing and mix with a toothpick until light pink.

What is better than warm cinnamon rolls with gooey cream cheese icing?!

Remove the cinnamon rolls from the oven and immediately frost and drizzle with the pink icing.  

Warm and ready to eat!

Serve warm as a pull apart casserole for brunch!

Make sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Raw Meat Halloween Rice Krispie Treats from Big Bear’s Wife
• Vampire Brownie Bites from Semihomemade Recipes
• Rice Krispies Brains from Fresh April Flours
• Petri Dish Jello Shots from Sweet ReciPEAs
• Sally Stitches Sugar Cookies from Best Cookie Recipes
• Cookies and Cream Spider Cupcakes from Jen Around the World
• Cinnamon Roll Brains Casserole from For The Love of Food

The post Cinnamon Roll Brains Casserole #HalloweenTreatsWeek appeared first on For the Love of Food.

Winner, winner chicken dinner!

Here’s an easy weeknight meal idea: Crock-Pot Chicken and Gravy.

This hearty slow cooked dinner is a family favorite and only requires 5 simple ingredients.

Print

Crock-Pot Chicken and Gravy

Makes 6+ servings

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 chicken gravy packets I used low sodium
• 1 cup chicken broth
• 1 can cream of chicken soup
• 1 bag frozen mixed veggies optional
• 3 cups of cooked white rice or mashed potatoes for serving

Instructions

• Add chicken to the Crock-Pot.
• Pour next three ingredients- gravy, chicken broth, and soup on top and stir to combine.
• Stir in the bag of frozen mixed veggies.
• Cover and cook on low 5-6 hours.
• Using two forks shred chicken and mix well.
• Serve warm over buttered rice or mashed potatoes.

This simple dump and go slowcooker recipe only requires a few basic

ingredients that you may already have in your pantry!

Start by adding chicken breasts to your Crock-pot. 

Add two packets of chicken gravy to the Crock-Pot.

I used low sodium to cut down on the salt in the recipe. 

Now add I can of cream of chicken soup and a bag of frozen mixed veggies on top.

Pour in one cup chicken broth and give it a stir. 

Cover and cook on low for 5-6 hours.

I like to serve this dish with white rice mixed right in!

It is also really tasty on top of creamy mashed potatoes.

Using two forks shred the chicken in the Crock-Pot.

Stir well to combine. 

This hearty recipe makes at least six servings.

Serve warm with rice mixed right in or scoop and serve over rice or mashed potatoes. 

Dinner’s served!

The post Crock-Pot Chicken and Gravy appeared first on For the Love of Food.

This vintage inspired recipe is from the wonderful Paula Deen. It reminds me of the weeknight casseroles served by busy Moms back in the 80s .

This clever dish combines two family favorites: creamy chicken salad and comforting casserole!  It is so versatile it would be delicious served for brunch, lunch, or dinner!

Print

Hot Chicken Salad Casserole

Makes 10 servings

Ingredients

• 2 tablespoons fresh lemon juice
• ½ teaspoon pepper
• ½ teaspoon salt
• ½ cup slivered almonds
• 1 cup celery diced
• 2 cups cooked cubed or shredded chicken breast
• 1 cup mayonnaise
• 1 cup sharp cheddar cheese grated
• 1 cup potato chips crushed

Instructions

• Preheat oven to 350 °F.
• Spray a 9x13 baking dish with non stick cooking spray.
• In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese.
• Spread the mixture in the prepared baking dish.
• Spread the crushed potato chips on top.
• Bake for 20 minutes, or until bubbly.

Notes

Recipe from Paula Deen.

For this recipe you need about 2 cups of shredded or cubed cooked chicken.

I prefer to poached 2 large boneless, skinless chicken breasts in simmering chicken broth.

Once cooked through remove to a cutting board and cool slightly then shred with forks or chop up.

Perfect for chicken salad and casseroles!

Gather all your ingredients for the chicken mixture. 

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese.

Stir well, making sure to combine all the seasonings and sauces. 

Spread the mixture in a greased 9×13 baking dish.

You need 1 cup of crushed potato chips for topping. 

I use my mini food processer to blend them into the perfect small topping to sprinkle on.

Spread the crushed potato chips on top.

Bake at 350 degrees for 20 minutes. 

The perfect warm brunch dish for you to share with the ones you love!

Serve warm with a side salad and enjoy!

Friday #BrunchWeek Recipes

Beverages

• Coconut Syrup for Lattes from Jen Around the World

Appetizers and Salads

• Dill Pickle Cream Cheese from Cindy’s Recipes and Writings

Breads, Grains, and Cereals

• Banana Thumbprint Donuts from A Kitchen Hoor’s Adventures
• Strawberry Lemon Scones from Jolene’s Recipe Journal
• Ham, Cheddar and Broccoli Muffins from A Little Fish in the Kitchen

Egg Dishes

• Air Fryer Egg Toast from Cheese Curd In Paradise
• Scrambled Tofu Bowl from Magical Ingredients

Main Dishes

• Chipped Beef on Toast from Palatable Pastime
• Homemade Italian Sausage from Art of Natural Living
• Hot Chicken Salad Casserole from For the Love of Food

Desserts

• Chocolate Dr. Pepper Bundt Cake from That Recipe
• Dulce de Leche Dumpling Cookies from Karen’s Kitchen Stories
• Japanese Coffee Jelly from Tara’s Multicultural Table

The post Paula Deen’s Hot Chicken Salad Casserole appeared first on For the Love of Food.

This crockpot side dish requires a few pantry ingredients along with frozen veggies and cheese.

A classic fix it and forget it recipe that is perfect for busy holidays.

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Crockpot Creamy Green Bean Casserole

Makes 6 servings

Ingredients

• 2 10 oz cans cream of mushroom soup
• 2 10-14 oz bags frozen cut green beans thawed
• 1 cup fried onions
• 1 cup shredded cheddar cheese
• garlic salt and pepper to taste

Instructions

• Add thawed green beans to a large non stick slow cooker (or coat with non stick spray).
• Top with soup, 1/2 cup cheese, and garlic salt and pepper to taste (I add 1/2 tsp each)
• Stir together well then cover and cook on low for 4-5 hours.
• Remove the lid and add remaining cheese and fried onions on top.
• Cover and cook for another 15 minutes on low.
• Scoop onto plates and serve warm.

Notes

You can use 3 cans of drained green beans instead of frozen. I cut down some of the salt when I season and cook for 3 hours on low. 

All the ingredients ready to go!

Add thawed green beans to a large non stick slow cooker

Top with mushroom soup and garlic salt and pepper to taste (I add 1/2 tsp each).

Now add 1/2 cup shredded cheese. 

Stir together well then cover and cook on low for 4-5 hours.

After a little over 4 hours my casserole looks perfect! 

Can’t forget the fried onions!

Remove the lid and add remaining cheese and fried onions on top.

Cover and cook for another 15 minutes on low. 

Scoop onto plates and serve warm.

The post Crockpot Creamy Green Bean Casserole appeared first on For the Love of Food.

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Chicken Divan Casserole

Makes 4 servings

Ingredients

• 2 cups or 2 large skinless/boneless chicken breasts cooked and cubed
• 2 cups or 1 large head of broccoli steamed and chopped
• 10 oz can of condensed low fat cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1/2 cup low fat sour cream
• 1/4 cup skim milk
• 1/4 cup white wine
• 1/2 tsp curry powder
• 1/2 cup panko breadcrumbs
• 1/2 cup Parmesan cheese {grated or shredded}

Instructions

• Preheat oven to 350 degrees.
• Grease an 8X8 casserole dish.
• In a small bowl add Parmesan and panko and mix well. Set aside.
• Mix together the cooked chicken, steamed broccoli, soup, cheese, sour cream, milk, wine, and curry powder in a large bowl until well combined.
• Pour into the casserole dish.
• Sprinkle the Parmesan panko mix evenly on top.
• Bake for 30 minutes, until golden and bubbly.

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Happy National Sloppy Joe Day! 

 

 1. Turkey Sloppy Joe and Cheesy Cornbread Casserole

2. Slow Cooker Cheddar Stuffed Sloppy Joe Meatballs

3. Manwich Sloppy Joe Corn Chip Pie Casserole

4. Cheese Shell Sloppy Joe Tacos

5. Manwich Roasted Vegetable Stew

The post Creative Cheesy Sloppy Joe Recipes appeared first on For the Love of Food.