http://classickitchenrecipe.com/

Daily Dishes, 2184 Sherman Avenue, North Bend, OR (2026)

10/30/2024

Crockpot Chicken Parmesan Soup

Ingredients

For the Soup:

3 boneless chicken breasts
1 tablespoon minced garlic
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Italian seasoning
4 cups chicken broth
1 cup freshly shaved Parmesan cheese
1 cup heavy whipping cream
8 oz rotini pasta (uncooked)
For the Topping:

½ cup bread crumbs
1 tablespoon butter
1½ cups shredded mozzarella cheese
Directions

Add ingredients to the crockpot:
Place the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth into your crockpot. Stir everything to combine well.

Cook the soup:
Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

Shred the chicken:
Once the chicken is cooked, use two forks to shred it directly in the crockpot so it soaks up the flavors of the broth.

Add the cheese, cream, and pasta:
Stir in the freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover and cook on low for 30 minutes or on high for 15 minutes, until the pasta is tender.

Prepare the bread crumb topping:
While the pasta is cooking, melt 1 tablespoon of butter in a small saucepan over medium heat. Add the bread crumbs and sauté for 3-4 minutes, stirring frequently, until golden brown and crispy.

Serve and garnish:
Once the pasta is cooked, ladle the soup into bowls. Top each serving with shredded mozzarella cheese and a sprinkle of crispy bread crumbs for a classic Chicken Parmesan crunch.

Enjoy:
Serve your Crockpot Chicken Parmesan Soup warm, and enjoy the comforting, hearty flavors of this dish!

10/30/2024

Creamy Parmesan Italian Sausage Soup

Servings: 6-8 servings

Ingredients:

1 lb sweet Italian sausage
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
6 cups chicken broth
1 cup heavy cream
1½ cups ditalini pasta
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
Salt and pepper, to taste
4 cups fresh spinach, roughly chopped
1 cup grated Parmesan cheese, plus more for garnish
Fresh parsley, chopped (for garnish)
Directions:

In a large pot, brown the Italian sausage over medium heat, breaking it up as it cooks. Once fully cooked, remove the sausage with a slotted spoon and set aside.

In the same pot, add olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Pour in the chicken broth and bring it to a boil, then reduce the heat to a simmer. Stir in the heavy cream, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.

Add the ditalini pasta to the pot and simmer until the pasta is al dente, about 8 minutes.

Return the cooked sausage to the pot and add the chopped spinach. Cook until the spinach wilts, about 2 minutes.

Remove from heat and stir in the grated Parmesan cheese until melted and well incorporated.

Serve the soup hot, garnished with additional Parmesan cheese and fresh parsley if desired.

Enjoy this hearty, creamy Italian sausage soup!

10/30/2024

Creamy Peanut Butter Fudge Swirl Delight

Ingredients:

1 (9-inch) graham cracker crust
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
1 (8 oz) tub whipped topping (e.g., Cool Whip)
1 cup hot fudge sauce, warmed
¼ cup peanut butter chips (optional)
Directions:

In a medium mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
Add the peanut butter and vanilla extract, then continue beating until well combined.
Gently fold in the whipped topping until fully incorporated.
Pour half of the peanut butter mixture into the graham cracker crust, spreading it evenly with a spatula.
Drizzle warmed hot fudge sauce over the peanut butter layer, and use a knife to gently swirl the fudge into the peanut butter filling to create a marbled effect.
Add the remaining peanut butter filling on top, followed by another drizzle of hot fudge sauce. Swirl again to marble the top layer.
Optionally, sprinkle peanut butter chips over the top.
Refrigerate for at least 4 hours or until set. Serve chilled.
Prep Time: 15 minutes | No Cooking Required | Total Time: 4 hours (chilling)
Kcal: 350 kcal per slice | Servings: 8 slices

10/30/2024

Best Homemade Ranch Dressing

Ingredients:

Dry Mix:

¼ cup black pepper
1½ cups parsley flakes
½ cup garlic salt
2 tablespoons kosher salt
¼ cup granulated garlic
¾ cup granulated onion
2 tablespoons dill w**d
For the Dressing:

2 cups mayonnaise
2 cups buttermilk
1½ cups sour cream
1 teaspoon lemon juice
Directions:

To Prepare the Dry Mix: Combine black pepper, parsley flakes, garlic salt, kosher salt, granulated garlic, granulated onion, and dill w**d in a bowl. Store in an airtight container. This makes about 3½ cups of dry mix.

To Make the Ranch Dressing: In a large bowl, whisk together 2 tablespoons of the dry mix with mayonnaise, buttermilk, sour cream, and lemon juice until smooth.

Refrigerate: Cover and refrigerate the dressing for at least 2 hours to allow the flavors to blend.

Enjoy your homemade ranch dressing! This recipe makes about 1¾ quarts of dressing.

10/30/2024

Crack Chicken Noodle Soup

Ingredients:

2 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
3 cups cooked chicken, shredded
1 (8-ounce) package egg noodles
1 cup heavy cream
1 cup shredded cheddar cheese
½ cup cooked turkey bacon, crumbled
1 (8-ounce) package cream cheese, softened
1 packet ranch seasoning mix
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:

In a large pot over medium heat, melt the butter. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
Pour in the chicken broth and bring it to a simmer. Add the shredded chicken and egg noodles, cooking until the noodles are tender, about 8-10 minutes.
Stir in the heavy cream, shredded cheddar cheese, crumbled turkey bacon, softened cream cheese, and ranch seasoning mix. Continue cooking, stirring frequently, until the cheeses melt and the soup thickens, about 5 minutes.
Season with salt and pepper to taste. Remove from heat and let the soup sit briefly to thicken slightly.
Garnish with fresh parsley and serve hot.
Enjoy your cozy and comforting Crack Chicken Noodle Soup!

10/30/2024

Peanut Butter Balls
Ingredients:

2 cups powdered sugar
1 cup peanut butter
6 tablespoons butter, melted
1 teaspoon vanilla extract
Dipping chocolate of choice
Instructions:

In a mixing bowl, combine the melted butter and vanilla, then add the peanut butter. Stir until well mixed.
Gradually add the powdered sugar, mixing until a smooth, thick dough forms.
Roll the mixture into small balls and place them on a baking sheet.
Freeze the balls for 30 minutes to firm up.
Melt your choice of dipping chocolate. Dip each peanut butter ball in the melted chocolate to coat, then place back on the baking sheet to set.

10/30/2024

Apple Pie Biscuits

Ingredients:

1 can buttermilk biscuits
1 can apple pie filling
½ cup melted butter
½ cup brown sugar
1 tbsp cinnamon
⅛ tsp nutmeg
1 tsp vanilla extract
For the Icing:

½ cup confectioners' sugar
1 tbsp milk
Instructions:

Preheat the oven to 375°F (190°C). Lightly grease a baking pan or skillet.

In a bowl, combine the brown sugar, cinnamon, and nutmeg.

Dip each buttermilk biscuit in the melted butter, ensuring it's fully coated. Then, roll each biscuit in the sugar mixture to cover all sides.

Arrange the coated biscuits in the greased pan.

Chop the apple pie filling into smaller pieces and stir in the vanilla extract.

Spread the apple pie filling over the arranged biscuits. Sprinkle any remaining sugar mixture on top and drizzle with any leftover melted butter.

Bake for 35 minutes, or until the biscuits are golden brown and fully cooked.

While the biscuits are baking, prepare the icing by mixing the confectioners' sugar with milk until smooth.

Once baked, drizzle the icing over the warm biscuits and serve immediately. Enjoy your warm, sweet treat!

Prep Time: 10 minutes | Baking Time: 35 minutes | Total Time: 45 minutes

10/30/2024

Pretzel Bites with Cheddar Cheese Sauce

Ingredients:

Pretzel Bites:

1 ½ cups lukewarm water
2 ¼ tsp instant rise yeast (¼ oz packet)
2 tbsp melted butter
1 tbsp brown sugar
1 tsp salt
4 cups flour
½ cup baking soda
1 egg (beaten)
½ tbsp water
Coarse salt (for sprinkling)
Cheese Sauce:

2 ¼ cups whole milk
¼ cup salted butter
¼ cup flour
2 cups mild cheddar cheese (grated)
¼ tsp salt
¼ tsp pepper
¼ tsp ground mustard powder
Directions:

Pretzel Bites:

In the bowl of a stand mixer, add warm water and instant yeast. Whisk together.
Add the melted butter, brown sugar, and salt to the yeast mixture. Whisk until combined.
Fit the dough hook on the mixer and set to low speed. Gradually add 3 cups of flour, ½ cup at a time, until the mixture is combined and pulls away from the bowl's sides.
Pro Tip: If dough remains sticky, add flour in ¼-cup increments until no longer sticky, and the dough bounces back when poked.
Place the dough on a lightly floured surface. Knead by hand for 2 minutes and shape into a ball. Place the dough in a lightly greased large mixing bowl. Cover and let rest for 10 minutes.
While dough rests, bring a large pot of water and baking soda to a boil.
Cut the dough into six equal pieces. Roll each piece into 1-inch thick ropes and cut each rope into 1½-inch bites.
Preheat the oven to 425°F and line two baking sheets with parchment paper.
Working in batches, add each piece of dough into the boiling water and cook for 20 seconds. Remove with a slotted spoon and place on the prepared baking sheets, spaced 1 inch apart.
In a small bowl, combine the beaten egg and water. Brush each pretzel bite with the egg wash, then sprinkle with coarse salt.
Bake for 12 to 15 minutes or until golden brown.
Cheese Sauce:

In a medium saucepan over medium-low heat, melt the butter. Once melted, add flour and whisk until smooth.
Increase heat to medium and slowly whisk in the milk. Continue cooking for about 5 minutes, whisking often, until the mixture thickens.
Add cheddar cheese, salt, pepper, and ground mustard. Whisk until smooth. Adjust seasoning with additional salt and pepper if desired.
Enjoy warm pretzel bites with the creamy cheddar cheese sauce!

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

10/30/2024

Easy Orange Chicken

Ingredients:

1 cup orange juice
1/4 cup soy sauce
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated or minced ginger
2 tablespoons brown sugar
1 tablespoon cornstarch
2 green onions, chopped (for garnish, optional)
1 tablespoon sesame seeds (for garnish, optional)
Salt and pepper, to taste
2 lbs boneless, skinless chicken breast (approximately 900 grams)
Instructions:

Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and season them with salt and pepper.

Make the Sauce: In a mixing bowl, combine the orange juice, soy sauce, minced garlic, grated ginger, and brown sugar. Stir well until the sugar dissolves.

Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.

Cook the Sauce: In the same skillet, pour the orange juice mixture and bring it to a simmer. Let it cook for 2-3 minutes to allow the flavors to meld together.

Thicken the Sauce: In a small bowl, mix the cornstarch with a tablespoon of water to make a slurry. Add the slurry to the skillet and stir well. Cook for an additional 1-2 minutes until the sauce thickens.

Combine Chicken and Sauce: Return the cooked chicken to the skillet and toss to coat the pieces evenly in the orange sauce. Cook for another 2-3 minutes until the chicken is heated through and the flavors are well combined.

Garnish and Serve: Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve over steamed rice or noodles.

Enjoy your Easy Orange Chicken!

10/30/2024

Cheesecake Deviled Strawberries

Ingredients:

18-24 large strawberries
1 cup heavy whipping cream
1 (8-ounce) package cream cheese, softened
1/3 cup sour cream
2/3 cup white granulated sugar
1 tsp vanilla extract
1 tbsp fresh lemon juice (optional)
1/2 cup graham cracker crumbs
Instructions:

Prep the Strawberries: Cut off the stems and slice each strawberry in half. Cut a small sliver off the back of each half so they sit flat on a serving tray.
Hollow Out: Use a small melon baller to carefully hollow out a small indent in the middle of each strawberry half.
Whip the Cream: In a mixing bowl, beat the whipping cream until stiff peaks form (about 5 minutes).
Make the Cheesecake Filling: In a separate bowl, mix the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice (if using) with an electric mixer until smooth.
Combine: Gently fold the whipped cream into the cream cheese mixture until well incorporated.
Pipe the Filling: Spoon the filling into a piping bag fitted with a star tip, and pipe it onto each strawberry.
Add the Crumbs: Sprinkle each filled strawberry with graham cracker crumbs.

Daily Dishes

10/30/2024

10/30/2024

10/30/2024

10/30/2024

10/30/2024

10/30/2024

10/30/2024

10/30/2024

10/30/2024

10/30/2024

Address

Telephone

Website

Alerts

Shortcuts

Share

Category