Search Results

Copycat Pinto Beans and Cheese, perfected with homemade red sauce. Capture the essence of the beloved Tex-Mex classic effortlessly at home. Just like Taco Bells- Copycat Pintos and cheese Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Copycat Pinto Beans and Cheese, perfected with homemade red sauce. Capture the essence of the beloved Tex-Mex classic effortlessly at home. Copycat Taco Bell Pintos N' Cheese 1 Can Refried Beans (old El Paso) 1 Cup Water 1 Cup Cheddar Cheese Extra Cheese For Topping How to make Copycat Taco Bell Red Sauce Thank you so much for supporting my site Mexican Dishes Calabacitas Mexican Street Corn with Canned Corn Roasted tomatillo tomato salsa Ranchero Huevos Restaurant Style Mexican Rice Spice up your kitchen with our DIY Taco Bell red sauce copycat! Our easy, step-by-step recipe replicates the iconic flavor, letting you enjoy the beloved Pintos and Cheese experience right at home. Turn your kitchen into a Tex-Mex haven and savor the fun of Taco Bell's signature sauce! How to make Copycat Taco Bell Copycat Taco Bell Pintos and Cheese Start by opening your can of Old El Paso Refried Beans. As mentioned earlier, this specific brand is crucial to achieving that authentic Taco Bell taste and texture. In a medium saucepan, combine the Old El Paso Refried Beans, water, and 1 cup of cheddar cheese. The water will help achieve the desired creamy consistency. Place the saucepan over medium heat. Stir the mixture continuously until the cheese is completely melted and incorporated into the beans. This should take about 5-7 minutes. Once your Taco Bell-style refried beans are smooth, creamy, and bubbling, they are ready to serve. Ladle the beans into serving bowls. If you want to mimic the classic Taco Bell Pinto's N' Cheese experience, add the sauce above. Now, it's time to sprinkle some extra cheddar cheese on top. You can be generous with the cheese if you like it extra cheesy, just like at Taco Bell. These delicious Taco Bell-style refried beans can be served in various ways. Use them as a filling for burritos, as a topping for taco salads, or simply as a dip for tortilla chips. For the full Taco Bell experience, pair these beans with our Taco Filling for Burritos, and you'll have a Mexican dinner that's hard to beat. Enjoy your homemade Copycat Taco Bell Refried Beans, just like they used to be when they were hot, fresh, and delicious! Thank you so much for supporting my site Pintos and Cheese is a versatile dish that can be paired with various Tex-Mex and Mexican-inspired dishes. Here are some popular options for what Pintos and Cheese can go with: Tacos: Serve Pintos and Cheese as a tasty filling for soft or hard-shell tacos. It adds a creamy and flavorful element to your favorite taco creations. Burritos: Use Pintos and Cheese as a filling for burritos along with other ingredients like rice, grilled vegetables, and your choice of protein. Nachos: Top a bed of tortilla chips with Pintos and Cheese, along with additional toppings like shredded lettuce, diced tomatoes, jalapeños, guacamole , and sour cream for loaded nachos. Quesadillas: Make a cheese quesadilla and add a layer of Pintos and Cheese inside for a delicious and comforting meal. Enchiladas: Incorporate Pintos and Cheese as a filling for enchiladas along with your preferred protein (chicken, beef, or pork) and smother them with enchilada sauce. Rice Bowls: Create a Tex-Mex rice bowl by layering cooked rice with Pintos and Cheese, grilled vegetables, salsa, and sliced avocado. Burrito Bowls: Build a burrito bowl with Pintos and Cheese as the base, then add your choice of protein, rice, lettuce, corn, and salsa. Chimichangas: Use Pintos and Cheese as a filling for deep-fried chimichangas along with other ingredients like shredded chicken or beef. Tostadas: Spread Pintos and Cheese on crisp tostada shells, then top with shredded lettuce, diced tomatoes, and your favorite toppings. Mexican Salads: Incorporate Pintos and Cheese into a Mexican-inspired salad, along with mixed greens, avocado, diced tomatoes, and a tangy dressing. Grain Bowls: Add Pintos and Cheese to a grain bowl with quinoa, farro, or other grains, along with roasted vegetables and a drizzle of lime vinaigrette. Pintos and Cheese's creamy and flavorful nature makes it an excellent accompaniment to a wide range of Tex-Mex and Mexican dishes. Feel free to get creative and experiment with different combinations to find your favorite pairings. Thank you so much for supporting my site Join Us for the latest updates: Facebook Pinterest YouTube Instagram Twitter

Creamy Cheesy Chicken and Broccoli Casserole with Potatoes - A delightful family dinner loaded with tender chicken, fresh broccoli, and boiled potatoes, all bathed in a homemade creamy sauce and topped with melted cheese. Perfect for weeknight comfort or special occasions. Creamy Cheesy Chicken and Broccoli Casserole with Potatoes Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Savor a comforting dinner with our Creamy, Cheesy, Chicken and Broccoli Casserole with Potatoes. This hearty dish is loaded with tender chicken, fresh broccoli, and perfectly boiled potatoes, all smothered in a luscious, homemade creamy sauce and topped with a generous layer of melted cheese. It's a family-favorite recipe that's easy to make and sure to satisfy your cravings. Perfect for weeknight dinners or special occasions. Get ready to dive into a cheesy, creamy, and flavorful sensation! Totally kid-friendly! You Will Need 5 large chicken thighs 1 cup chicken broth 4 tablespoons butter (for sautéing) 1 medium to large onion, finely chopped 3 cups broccoli florets 7 medium Russet potatoes, peeled and diced 1 1/2 cups fiesta cheese, shredded (for topping) 1/4 teaspoon black pepper (adjust to taste) 1 teaspoon salt (adjust to taste) For the Creamy Sauce: 1 cup sour cream 1 cup heavy cream 1 cup fiesta cheese, shredded (for the sauce) 2 teaspoons garlic salt (adjust to taste) 2 teaspoons onion powder (adjust to taste) 2 teaspoons dry dill (adjust to taste) 2 teaspoons paprika (adjust to taste) Optional: 2 tablespoons chopped jalapeños for added heat 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening) Thank you so much for supporting my site Chicken Recipes The best Buffalo Chicken, cheese dip Cheesy Chicken with Macaroni and Vegetables Chicken and Dumplings Garlic Honey Chicken Incredible Chicken Parmesan Mushroom Madness: Add 2 cups of sliced or chopped mushrooms (such as button or cremini) to the casserole for a delightful mushroom twist. Sauté them until they are soft and slightly browned before incorporating them into the casserole mixture. The earthy flavor of mushrooms pairs perfectly with the creamy cheese and chicken. How to make Instant Pot Creamy Cheesy Chicken and Broccoli Casserole with Potatoes Instructions: Sauté the Onions and Broccoli: Set your Instant Pot to sauté mode. Melt 4 tablespoons of butter. Add the finely chopped onions and broccoli florets to the melted butter. Sauté the onions and broccoli until they are soft and slightly tender. Season with 1/4 teaspoon of black pepper and 1 /2 teaspoon of salt. This may take about 5-7 minutes. Cook the Chicken: Place frozen chicken thighs in the Instant Pot and add 1 cup of chicken broth. Seal the Instant Pot lid, ensuring it's set to sealing mode. Pressure cook on high for 25 minutes, then quick-release pressure. Remove chicken, and cut it into bite-sized pieces. Set aside. Cook the Potatoes Place the diced potatoes in a steamer basket on top of a trivet inside the Instant Pot. There should be leftover broth from cooking the chicken in the Instant Pot. Seal the Instant Pot lid, ensuring it's set to sealing mode. Pressure cook on high for 8 minutes, then quick-release pressure. Transfer the cooked potatoes to the bowl with Broccoli and Onions. Add bite-sized chicken. Prepare the Creamy Sauce with Cheese: In a separate bowl, combine 1 cup of sour cream, 1 cup of heavy cream, 1/2 cup of shredded fiesta cheese, 2 teaspoons of garlic salt, 2 teaspoons of onion powder, 2 teaspoons of dry dill, 2 teaspoons of paprika, and optional chopped jalapeños (if desired). Mix until well combined Sauce Thickener : In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually add the cornstarch slurry to the sauce mixture while stirring until combined. Combine and Spread in Casserole: Gently mix the sauce with the cooked chicken, cooked potatoes, sautéed onions, and sautéed broccoli mixture in a large bowl. Ensure everything is well coated. Broil and Serve: Preheat your oven's broiler. Transfer the mixture to a casserole dish. Sprinkle the top with 1/2 to 1 cups of shredded fiesta cheese. (more if you like) Place the casserole dish in the preheated oven under the broiler. Broil for 4 to 5 minutes, or until the casserole is golden brown, the cheese is bubbly, and slightly crispy. Keep a close eye on it to prevent burning. Remove from the oven and let it cool for a moment. Enjoy your crowd-pleasing Creamy Cheesy Chicken and Broccoli Casserole with Potatoes! Thank you so much for supporting my site How to make Oven Baked Creamy Cheesy Chicken and vegetable Casserole with Potatoes Boil and Dice the Potatoes on the Stovetop: Prepare the Potatoes: Wash, peel, and dice the Russet potatoes into small, bite-sized cubes. Try to keep the potato pieces relatively uniform in size so they cook evenly. Boil the Potatoes: Place the diced potatoes in a large pot or saucepan. Add Water and Salt (Optional): Add enough water to the pot to cover the potatoes completely. If desired, season the water with a pinch of salt for added flavor. This step is optional. Boil the Potatoes: Place the pot on the stovetop over medium-high heat. Bring the water to a boil. Reduce Heat and Simmer: Once the water reaches a rolling boil, reduce the heat to medium or medium-low to maintain a gentle simmer. Cook Until Tender: Simmer the potatoes for about 10-15 minutes or until they are fork-tender. You can test the doneness by inserting a fork or knife into a potato cube; it should go in easily without resistance. Drain the Potatoes: Once the potatoes are cooked to your desired tenderness, carefully drain them in a colander or sieve to remove excess water. Cool and Use: Allow the boiled potatoes to cool for a few minutes before using them in your Creamy Cheesy Chicken and Broccoli Casserole recipe. They should be cooked and tender, ready to be combined with the other ingredients. Continue with the Casserole Recipe: Now that you have boiled and diced the potatoes, you can proceed with the rest of the casserole recipe as follows: Prepare the Creamy Sauce with Cheese: In a separate bowl, combine 1 cup of sour cream, 1 cup of heavy cream, 1/2 cup of shredded fiesta cheese, 2 teaspoons of garlic salt, 2 teaspoons of onion powder, 2 teaspoons of dry dill, 2 teaspoons of paprika, and optional chopped jalapeños (if desired). Mix until well combined. Sauce Thickener: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Gradually add the cornstarch slurry to the sauce mixture while stirring until combined. Combine the Ingredients: In a large mixing bowl, combine the shredded or diced chicken, boiled and diced potatoes, sautéed onions, and sautéed broccoli if you sautéed them earlier. Add the Creamy Sauce: Pour the creamy sauce mixture over the combined ingredients and gently mix until everything is well coated with the sauce. Preheat the Oven: Preheat your oven to 350°F (175°C). Transfer to a Casserole Dish: Transfer the mixture to a large oven-safe casserole dish. Top with Cheese: Sprinkle the top with 1/2 to 1 cup of shredded fiesta cheese (or more if you like). Bake in the Oven: Place the casserole dish in the preheated oven. Bake Time: Bake for approximately 25-30 minutes or until the top is golden brown, the cheese is bubbly, and the casserole is heated through. Serve: Remove the casserole from the oven and let it cool for a few minutes. Enjoy: Serve your family-friendly Creamy Cheesy Chicken and Broccoli Casserole with Potatoes from the oven while it's still warm! Enjoy your delicious homemade meal! Thank you so much for supporting my site Variations Of Creamy Cheesy Chicken and Broccoli Casseroles with Potatoes Bacon Lover's Delight: Add crispy cooked bacon bits or crumbled bacon to the casserole for a smoky and savory flavor. Loaded Potato Style: Make it a "loaded potato" casserole by topping it with additional toppings like sour cream, chives, and more shredded cheese. Extra Cheese Extravaganza: Double down on the cheese by mixing extra cheese into the creamy sauce and topping the casserole with an abundance of shredded cheese. Ranch-Rific: Infuse the creamy sauce with ranch seasoning or dressing mix for a zesty twist. Buffalo Chicken Bliss: Drizzle Buffalo sauce over the shredded chicken for a spicy kick, and garnish with blue cheese crumbles. Diced Ham Delight: Add diced ham for a ham and cheese variation. Tater Tot Topping: Top the casserole with a layer of frozen tater tots for a crispy potato crust. Fried Onion Crunch: Sprinkle French-fried onions on top during the last few minutes of baking for a delightful crunch. Mexican Fiesta: Season the chicken with taco seasoning, add corn, black beans, and top with sliced jalapeños, and serve with salsa and sour cream. BBQ Chicken: Toss the shredded chicken in your favorite barbecue sauce and top with extra sauce before serving. Italian Flair: Incorporate Italian seasoning, sun-dried tomatoes, and spinach for an Italian-inspired casserole. Thank you so much for supporting my site

Taco Soup recipe. A harmonious fusion of seasoned hamburger, a trio of beans, and a tantalizing blend of tomatoes and spices creates a hearty and satisfying dish. Topped with an array of customizable garnishes, including creamy avocado, zesty diced tomatoes, and a sprinkle of shredded cheese. Savory Fiesta Taco Soup: A Flavorful Medley of Hearty Delights Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Experience a delectable medley of flavors with this Taco Soup recipe. A harmonious fusion of seasoned hamburger, a trio of beans, and a tantalizing blend of tomatoes and spices creates a hearty and satisfying dish. Topped with an array of customizable garnishes, including creamy avocado, zesty diced tomatoes, and a sprinkle of shredded cheese, this soup offers a delightful symphony of textures and tastes that will transport your taste buds to a world of comfort and indulgence. You Will Need 2 TBSP Oil Chicken Broth (enough to cover) 2 Pounds Hamburger 2 medium Onions (Diced) 2 (16 oz. ) cans pinto beans (drained) 2 (16 oz. ) cans light red Kidney Beans (drained) 2 Cans (15 oz.) Black Beans (drained) 2 Taco Seasoning Packets 2 Ranch Dressing Seasoning Packets 1 (15 oz.) tomato Sauce 1 Can Ro*tel Tomatoes (un-drained) 1 Can Hunts Diced Tomatoes with Basil, Garlic & Oregano (un-drained) 2 tsp Garlic Powder 1 tsp Pepper 2 tsp Onion Powder 2 tsp salt (or salt to taste) --------------------------------- Additional Toppings Shredded Cheese Cilantro Sour Cream Avocado diced tomatoes Corn Chips or Frito's Thank you so much for supporting my site Soup Recipes Cheeseburger Soup Broccoli Potato Soup With Bacon Hamburger, Sausage, Cabbage Soup Chicken Noodle Soup Barley Beef Stew Zucchini, yellow squash Barley soup Old Fashion Split Pea Soup Instant Pot Taco Soup Directions Stove top and Crock pot directions below Set the Instant Pot to sauté mode. Add 2 tablespoons of oil and diced onions. Sauté until the onions are translucent. Add the ground hamburger to the Instant Pot and cook until browned, breaking up the meat with a spoon as it cooks. Turn off sauté mode. Add pinto beans, light red kidney beans, black beans, tomato sauce, Ro*tel tomatoes, Hunts diced tomatoes, taco seasoning packets, ranch dressing seasoning packets, garlic powder, pepper, onion powder, and salt. Stir to combine. Add enough chicken broth to cover the ingredients. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release of pressure for 10 minutes before manually releasing any remaining pressure. Carefully open the Instant Pot lid. Stir the soup well to combine all the flavors. Serve the Taco Soup hot in bowls. Top with shredded cheese, sour cream, chopped cilantro, diced avocado, diced tomatoes, and corn chips or Frito's, as desired. Enjoy your delicious Instant Pot Taco Soup! Using the Instant Pot speeds up the cooking process and helps to infuse the flavors of the ingredients more quickly. Make sure to follow the manufacturer's instructions for your specific Instant Pot model. Thank you so much for supporting my site Stove Top Taco Soup Directions In a large pot, heat 2 tablespoons of oil over medium heat. Add the diced onions and sauté until they are translucent and fragrant. Add the ground hamburger to the pot and cook until browned. Make sure to break up the meat into small crumbles as it cooks. Once the meat is cooked, add both cans of pinto beans, both cans of light red kidney beans, and both cans of black beans. Stir to combine. Pour in enough chicken broth to cover the ingredients in the pot. Adjust the amount of broth based on your desired thickness for the soup. Add the tomato sauce, Ro*tel tomatoes, and Hunts diced tomatoes with basil, garlic & oregano to the pot. Stir well to mix. Sprinkle in the contents of both taco seasoning packets and both ranch dressing seasoning packets. Stir to evenly distribute the seasonings. Season the soup with garlic powder, pepper, onion powder, and salt. Adjust the salt to taste. Allow the soup to simmer on low heat for about 20-30 minutes, allowing the flavors to meld together. Once the soup is heated through and flavors are well combined, it's ready to serve. Serving: Ladle the Taco Soup into bowls. Top each bowl with shredded cheese, a dollop of sour cream, a sprinkle of chopped cilantro, diced avocado, diced tomatoes, and if desired, a handful of corn chips or Frito's for a satisfying crunch. Serve the Taco Soup hot and enjoy a comforting and flavorful meal. Feel free to adjust the seasonings and toppings to suit your taste preferences. This Taco Soup is sure to be a hit with its rich and hearty combination of flavors! Thank you so much for supporting my site Crock Pot Taco Soup Directions In a large skillet, heat 2 tablespoons of oil over medium heat. Add diced onions and sauté until they are translucent and fragrant. Add the ground hamburger to the skillet and cook until browned. Break up the meat into small crumbles as it cooks. Transfer the cooked onions and hamburger to the slow cooker. Add pinto beans, light red kidney beans, black beans, tomato sauce, Ro*tel tomatoes, Hunts diced tomatoes, taco seasoning packets, ranch dressing seasoning packets, garlic powder, pepper, onion powder, and salt to the slow cooker. Stir well to combine. Pour in enough chicken broth to cover the ingredients in the slow cooker. Cover the slow cooker with its lid and cook on low for 6-8 hours or on high for 3-4 hours. This long, slow cooking time allows the flavors to meld and develop. Once the cooking time is complete, give the soup a good stir to combine all the ingredients and flavors. Serve the Taco Soup hot in bowls. Top with shredded cheese, sour cream, chopped cilantro, diced avocado, diced tomatoes, and corn chips or Frito's, as desired. Enjoy your flavorful and comforting slow cooker Taco Soup! Using a slow cooker allows the ingredients to simmer and meld together over an extended period, resulting in a rich and flavorful soup. Adjust the cooking time based on your slow cooker's settings and your preference for doneness. Freezing Taco Soup Freezing: Allow the Taco Soup to cool completely before freezing. Ideally, refrigerate it for a few hours or overnight to ensure it's thoroughly cooled. Portion the cooled soup into airtight, freezer-safe containers. You can use individual serving-sized containers or larger ones, depending on your needs. Leave some space at the top of the containers to allow for expansion as the soup freezes. Seal the containers tightly and label them with the date of freezing. Place the containers in the freezer, ensuring they are positioned upright. Thawing and Reheating: To thaw the frozen Taco Soup, transfer a container to the refrigerator and let it thaw overnight. Alternatively, you can use the defrost function on your microwave. Once thawed, pour the soup into a pot and reheat it on the stovetop over medium heat. Stir occasionally to ensure even heating. You can also reheat the soup in the microwave in microwave-safe bowls, stirring in between to prevent uneven heating. As the soup heats up, you might need to add a little extra chicken broth or water to maintain the desired consistency. Once the soup is heated through, serve it hot and top with your preferred garnishes. Note: It's important to keep in mind that freezing can slightly change the texture of some ingredients, especially those with higher water content like tomatoes. The soup might be a bit softer in texture after thawing, but the flavors should still be delicious. By following these steps, you can enjoy your frozen Taco Soup without compromising its taste and quality.

Easy French Dip Sliders are a crowd-pleaser for picnics, parties, potlucks, and tailgates. These bite-sized delights, filled with tender roast beef and onions, are perfect for dipping. Add Fiesta Shredded Cheese for an extra flavor boost! French Dip Sliders Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Easy French Dip Sliders are a crowd-pleaser for picnics, parties, potlucks, and tailgates. These bite-sized delights, filled with tender roast beef and onions, are perfect for dipping. Add Fiesta Shredded Cheese for an extra flavor boost! You Will Need 1 Beef Roast (4 to 5 pounds) Hawaiian Rolls or Slider Buns 1 PKG Onion Soup Mix 1 TBSP Homemade Au jus Seasoning 2 Boxes Beef Broth 1 TBSP Garlic Powder 1 tsp Onion Powder 1 Ranch Seasoning Packet 1 Large Onion (sliced medium thickness) 3 tsp Salt Fiesta Shredded Cheese (Optional) Thank you so much for supporting my site Homemade Recipes that Complement this recipe Homemade Ranch Dressing Packet Homemade Au Jus Packet Homemade Slider Buns Instant Pot French Dip Sliders This Instant Pot Shredded Beef with Au Jus recipe is perfect for sliders due to its tender, flavorful beef, and easy-to-bite texture. The slow-cooked beef, infused with rich au jus and aromatic seasonings, guarantees a mouthwatering experience with every bite, making these sliders ideal for parties and gatherings where small, savory sandwiches are a crowd-pleaser. Season the Beef Roast: Sprinkle 2 teaspoons of salt over the beef roast, covering both sides evenly. Prepare the Instant Pot: Turn on the Instant Pot and select the "Sauté" function. Once it's hot, add a little oil. Sear the beef roast on all sides until browned, usually about 4-5 minutes per side. Remove the roast and set it aside. Deglaze the Pot: Pour in a small amount of the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds flavor to the au jus. Add Seasonings and Broth: Return the seared roast to the Instant Pot. Sprinkle the onion soup mix, homemade au jus seasoning, garlic powder, onion powder, and ranch seasoning over the roast. Place the sliced onions around the roast. Pressure Cook: Pour the remaining beef broth over the roast and seasonings. Close the Instant Pot lid and set the valve to "Sealing." Select the "Pressure Cook" or "Manual" setting and cook on high pressure for 60-70 minutes, depending on the size of your roast. Natural Release: Allow for a natural pressure release for about 10-15 minutes. Then, manually release any remaining pressure by carefully turning the valve to "Venting." Thicken the Beef Juice for Dipping Sauce: In a separate small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Turn on the "Sauté" function on your Instant Pot and bring the beef broth to a simmer. Slowly pour the cornstarch slurry into the simmering beef broth while stirring continuously. Continue to simmer and stir for a few minutes until the au jus thickens to your desired consistency. Assemble the Sliders: Prepare the Slider Buns: Slice the slider buns in half horizontally. Add Beef and Cheese (Optional): Place a generous portion of the shredded beef onto the bottom half of each slider bun. Optionally, sprinkle some Fiesta Shredded Cheese on top of the beef for an extra boost in flavor. Tip: Looking for an easy way to serve up party sliders? Try this time-saving method: Slice your slider bread in half horizontally, fill it with your delicious beef and cheese mixture, then place the tops back on. Cover the sliders with foil and bake them in the oven for about 12 minutes. After that, remove the foil and continue baking for an additional 6 minutes or until they turn a beautiful golden brown. It's a hassle-free way to make a batch of mouthwatering sliders for your party guests. Thank you so much for supporting my site Crock Pot French Dip Sliders This Slow-Cooked (Crockpot) Shredded Beef with Au Jus is tailor-made for crafting delectable sliders. Featuring beef cooked to mouthwatering tenderness, saturated with a luscious au jus and an array of aromatic seasonings, these sliders are an absolute delight, particularly at gatherings where bite-sized, savory sandwiches steal the spotlight. Season the Beef Roast: Sprinkle 2 teaspoons of salt over the beef roast, covering both sides evenly. Prepare the Slow Cooker: Place the seasoned beef roast in the slow cooker. Add Seasonings and Broth: Sprinkle the onion soup mix, homemade au jus seasoning, garlic powder, onion powder, and ranch seasoning over the roast. Add the sliced onions around the roast. Pour in Beef Broth: Pour the beef broth over the roast and seasonings. Cook in Slow Cooker: Cover the slow cooker with the lid and cook on low heat for about 7-8 hours, or until the roast is tender and easily shreds with a fork. Thicken the Au Jus (Optional): If you want a thicker au jus for dipping, transfer the juices from the slow cooker to a saucepan. In a separate small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly pour the slurry into the simmering juices, stirring continuously. Simmer and stir for a few minutes until the au jus thickens. Prepare the Slider Buns: Slice the slider buns in half horizontally. Add Beef and Cheese (Optional): Place a generous portion of the shredded beef onto the bottom half of each slider bun. Optionally, sprinkle some Fiesta Shredded Cheese on top of the beef for an extra kick. Add the top of bun to form a slider. Tip: Looking for an easy way to serve up party sliders? Try this time-saving method: Slice your slider bread in half horizontally, fill it with your delicious beef and cheese mixture, then place the tops back on. Cover the sliders with foil and bake them in the oven for about 12 minutes. After that, remove the foil and continue baking for an additional 6 minutes or until they turn a beautiful golden brown. It's a hassle-free way to make a batch of mouthwatering sliders for your party guests. This versatile recipe is exceptionally kid-friendly and adaptable for a range of occasions such as potlucks, tailgating, parties, or family dinners. With small, manageable portions, it's perfect for kids who can savor the delicious flavors of tender beef and optional Fiesta Shredded Cheese. The interactive aspect of dipping in flavorful au jus makes it fun for kids too. These sliders are great for potlucks, as they're easy to share, while their portability makes them convenient for tailgating. At parties, their bite-sized appeal and one-handed eating make them a crowd-pleaser, and for family dinners, they're a tasty and fuss-free option that everyone can enjoy. Thank you so much for supporting my site Make-Ahead French Dip Sliders This recipe is exceptionally suited for OAMC (Once-A-Month Cooking) or freezer make-ahead meals. By prepping and freezing the seasoned beef with all the flavorful components, it allows for effortless and convenient meal planning. Simply thaw, cook, and assemble the sliders, providing a homemade, savory delight without the hassle on busy days. It's a time-saving and versatile option for those who prefer to plan meals in advance and enjoy delicious, homemade French Dip Sliders at their convenience. Prep and Season the Beef: Season the beef roast with 2 teaspoons of salt, covering both sides evenly. Assemble the Freezer Bag: In a large freezer-safe resealable bag, add the seasoned beef roast, sliced onions, onion soup mix, homemade au jus seasoning, garlic powder, onion powder, and ranch seasoning packet. Label and Freeze: Seal the bag tightly, removing as much air as possible. Label the bag with the date and cooking instructions. Lay it flat in the freezer for easy storage. Thaw and Cook: When you're ready to prepare the meal, remove the bag from the freezer and thaw it in the refrigerator for 24-48 hours. Slow Cooker Method: Transfer the contents of the bag to your slow cooker. Add the beef broth to the slow cooker, and cook on low for 7-8 hours until the roast is tender and easily shreds with a fork. Instant Pot Method: Place the thawed contents of the bag into the Instant Pot, add the beef broth, and cook on the "Manual" or "Pressure Cook" setting for 60-70 minutes, depending on the size of your roast. Assemble the Sliders: Once the beef is cooked and shredded, follow the assembly instructions mentioned earlier in the recipe. Add optional Fiesta Shredded Cheese if desired. By preparing and freezing the ingredients in advance, you can enjoy a delicious French Dip Slider meal with minimal effort on busy days.

Let's face it, meat prices aren't going down anytime in the near future, and when you can make steak this good out of a chuck roast, you not only save a ton of money Poor Boy's Steaks In the smoker on the grill or On stove top Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! These steaks are out of this world, who needs Ribeyes or T-bones when you can make incredible steak on your own for half the price. Let's face it, meat prices aren't going down anytime in the near future, and when you can make steak this good out of a chuck roast, you not only save a ton of money, but you can put an incredible meal on the table without breaking the bank. I paired up my Potato Salad recipe with this one and my Parmesan Corn On The Cob . Oh my~ You Will Need 1 Chuck Roast (about 3 pounds) 2 TBS Pit Boss Hickory Bacon Seasoning (divided) 1/2 tsp Pepper (Divided) 1/2 TBS Onion Powder (Divided) Liquid Smoke 4 TBS of our Garlic Butter Smoker Meat Temperatures Place your steaks on the smoker , close the lid, and smoke until the internal temperature of your steak reaches 115 degrees F (for rare steak), 125 (medium rare), 135 (medium), 145 (medium well), or 155 degrees F (well done) Stove Top 3 to 5 minutes for medium-rare 8 to 10 minutes for medium-well 2-3 minutes each side for rare Other Recipes You might Like Rosemary, Garlic Butter Ribeye Steak Garlic Herb Grilled Ribeye Steaks Instant Pot Hickory Bacon Baby Back Ribs! BBQ Basic Meatloaf Creamy Ranch and Cream Cheese Mashed Potatoes Sauted Onion and Imitation Crab Directions Note: Sear steak on both sides before smoking. add steaks and sear each side 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (1 min per edge) Start out by selecting a chuck roast with lots of marbling (great flavor and more tender.) Cut Roast in half, and then both sides down the center (pictured) They should look like this when cut (4 steaks) We seasoned all 4 and froze 2. So the seasoning is for all 4. Start by sprinkling liquid smoke on both sides (be generous) Put 1/2 of each seasoning on each side (evenly) Place into an 8 by 8 baking pan, make sure your smoker pan is full of water to keep the meat hydrated while smoking. Place into your smoker (Or on top of grill or oven) We smoked ours for 30 min (not turning at all) Place 1 TBS of our Garlic Butter on top of each steak,

Venison (or Ground Beef) Penne Casserole! Seasoned meat, perfectly cooked pasta, and a rich cheese mix, baked to perfection. Ideal for family dinners. Instant Pot Or Stove top Venison Penne Lasagna Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Discover savory delight with our Italian Venison (or Ground Beef) Penne Casserole! A flavorful blend of seasoned meat, perfectly cooked pasta, and a rich cheese mix, baked to perfection. An easy and satisfying. This comforting lasagna and hearty dish is not just a meal; it's ideal for family dinners. Pare with a garden salad and garlic bread, for a delicious hardy family meal! You Will Need This is one of our Favorite deer meat recipes, but you can also use Sausage or Ground beef Just use the same amount as the venison (deer meat) 1 pound venison (deer meat) (hamburger or sausage) 2 cups Penne Noodles 1/2 cup Water 1/2 jar (quart) Spaghetti Sauce 1 tablespoon Oil 1/2 Medium Onion, diced 1/4 teaspoon Salt (salt to taste when done) 1/4 teaspoon Pepper 7.5 oz Container of Ricotta Cheese 1 Egg 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/2 Can Diced Tomatoes 1/4 cup Mozzarella Cheese 1 cup Shredded Colby Jack Cheese 2 tablespoons Parmesan Cheese 2 tablespoons Parsley 1/4 cup Cottage Cheese Thank you so much for supporting my site Other Recipes you might like Bacon Spaghetti BBQ Basic Meatloaf Instant Pot American Goulash Instant Pot Hardy Chili Mac with cheese Seafood Pasta Salad Instant Pot ItalianVenison Penne Lasagna Brown the Meat Heat oil in the instant pot. Brown the venison (or ground beef) with diced onion, salt, and pepper. Sauce and Tomatoes Add 1/2 jar (quart) of spaghetti sauce and 1/2 cup water. Mix in diced tomatoes (undrained). Cook on high pressure for 2 minutes. Instantly release pressure, open the lid, and stir. Prepare Ricotta Mixture In a bowl, combine Ricotta cheese, egg, garlic powder, onion powder, 1 tablespoon parsley, Parmesan cheese, and cottage cheese. Mix well. Cook Penne Noodles Add penne noodles to the instant pot and mix well. Cook on high pressure for 10 minutes (for al dente) or 12 minutes for fully cooked noodles. Add Ricotta Mixture Once the timer goes off, add the prepared Ricotta mixture and 1/2 cup Colby Jack cheese. Mix well and let it set for 2-3 minutes. Cheese Topping Option 1: Cover with 1/2 cup Colby Jack cheese and 2 tablespoons Mozzarella cheese. Let it melt and serve. Option 2: Transfer the mixture to a baking dish, cover with cheese, and broil until the top is golden brown (3-4 minutes on high broil). Serve and Enjoy Serve the Instant Pot Penne Pasta Bake with your favorite garlic bread. Enjoy the deliciousness! Thank you so much for supporting my site Oven Baked Venison Italian Penne Lasagna Preheat the Oven Preheat your oven to 375°F (190°C). Brown the Meat In a large skillet, heat the oil over medium heat. Brown the venison (or ground beef) with diced onion, salt, and pepper. Sauce and Tomatoes Add 1/2 jar (quart) of spaghetti sauce and 1/2 cup water. Mix in diced tomatoes (undrained). Simmer for a few minutes until heated through. Prepare Ricotta Mixture In a bowl, combine Ricotta cheese, egg, garlic powder, onion powder, 1 tablespoon parsley, Parmesan cheese, and cottage cheese. Mix well. Set aside. Cook Penne Noodles Cook penne noodles separately according to package instructions. Drain and add them to the skillet with the meat sauce. Mix well. Add Ricotta Mixture Gently fold in the prepared Ricotta mixture until evenly distributed. Transfer to Casserole Dish Grease a 9x13 casserole dish. Transfer the pasta mixture from the skillet to the casserole dish. Cheese Topping Sprinkle the top with Colby Jack cheese. Bake in the Oven Place the casserole dish in the preheated oven. Bake for approximately 20-25 minutes or until the cheese is melted and bubbly. Serve and Enjoy Remove from the oven, sprinkle with chopped parsley, and serve. - Enjoy your delicious oven-baked venison penne pasta casserole! Thank you so much for supporting my site Venison (deer meat) Penne Italian Lasagna- Tips Meat Choice: If using venison, ensure it's properly seasoned and cooked to perfection. If using ground beef, choose a lean blend to reduce excess grease in the casserole. Seasoning: Don't be shy with seasonings. Adjust salt, pepper, and additional spices to suit your taste preferences. Italian herbs like oregano and basil can enhance the flavor. Sauce Selection: Choose a high-quality jarred spaghetti sauce or consider making your own for a more personalized touch. Look for one with robust flavors to elevate the dish. Cheese Blend: Experiment with different cheese blends for a unique flavor. A combination of mozzarella, cheddar, and Parmesan adds richness. Ricotta Mixture: Ensure the Ricotta mixture is well-mixed and evenly distributed throughout the pasta. This will contribute to a creamy and flavorful result. Cooking Time: Adjust the cooking time for the pasta based on your preference for doneness. If you like al dente, reduce the cooking time slightly. Freezing Tips: When preparing for OAMC, ensure proper labeling with the date and cooking instructions. Thaw the casserole in the refrigerator before baking. Fresh Additions: Consider adding fresh herbs, such as parsley or basil, just before serving to enhance the visual appeal and freshness of the dish. Baking Options: Whether you choose to bake it in a skillet or transfer it to a 9x13 casserole dish, make sure to monitor the top for the desired level of browning. Serve with a Side: Garlic bread or a simple garden salad can complement the flavors of the casserole. Experiment with sides based on your preferences. Enjoy your cooking, and may this Venison (or Ground Beef) Penne Casserole become a family favorite! Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn

Discover Authentic Mexican & Chinese Cuisine - A Fusion of Flavors Awaits! Immerse yourself in the vibrant spices of Mexican dishes and the intricate balance of Chinese flavors. Indulge in a culinary adventure that spans from the sizzling streets of Mexico to the bustling kitchens of China. Beyond Borders: Mexican, Chinese, and Beyond Mexican Cuisine Chinese Cuisine Join Us for the latest updates: Facebook Pinterest YouTube Instagram Twitter LinkedIn

Making pasta dishes in the Instant Pot is so  easy and convenient. and this recipe for Instant Pot chili mac is perfect for a quick, easy weeknight meals or easy make ahead lunches. Hearty Chili Mac with Cheese Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Making pasta dishes in the Instant Pot is so easy and convenient. and this recipe for Instant Pot chili mac is perfect for a quick, easy weeknight meal. With under 15 minutes prep, just one pot, and no veggies to cut up, it’s perfect for feeding a hungry family quickly after work. It's great for larger crowds too, simply add a salad and you are good to go! Elbow macaroni, tender ground beef, beans, diced tomatoes, onion, garlic and a simple blend of seasonings all cooked in one pot, then mixed with cheddar cheese to create one very impressive, cheesy comfort food classic. You Will Need 2 cups Chicken Broth 1 1/2 cup Elbow Macaroni 1 Pound Hamburger 1 Can Red Chili Beans (drained not rinsed) 1 Can Pinto Beans (drained not rinsed) 2 Heaping TBS minced garlic 1 tsp Garlic Powder 1 tsp Onion Powder 1 Medium Onion (diced) 1 15oz Can of Tomato sauce 1 TBS Brown Sugar 4 TBS Chili Powder 1 1/2 tsp Salt 1/2 tsp Pepper 1/2 tsp Cumin 1 tsp Paprika 1 14.5 Can diced tomatoes with juice. 1 Cup Cheddar Cheese Other Recipes You Might Like BBQ Basic Meatloaf Taco Macaroni and Cheese Dorito Casserole Dinner In a Salad Classic Southern Devil Eggs Directions Start by adding hamburger to instant pot (brown with onions) cut meat into bite-size pieces (we like ours a little larger than bite-size Add spices and mix well, Saute for 1 to 2 min. Add the rest of your ingredients and mix well. (except cheese) Place your lid on making sure it is on sealing and not venting, Press manual high pressure 11 minutes, Do a quick release. When the pressure button goes down, add 1 cup cheese Mix well and enjoy~ You can top chili mac with cheese, sour cream, choose your favorite toppings! HOW DO YOU MAKE CHILI MAC? This recipe starts with ground beef, which is browned in your instant pot with onions. The cooked beef is mixed with canned tomatoes, red chili beans, spices, chicken broth and macaroni. Everything cooks together until the pasta is tender. The final step is to add a layer of shredded cheese. Let the cheese melt, then add a few toppings and it's ready! What goes with chili mac and cheese? French Fries A side salad Jalapeno Corn Bread Serve with crunchy cheese sticks Fried Tomatoes Crackers, Twice Baked Potato Baked Zucchini Fries

This homemade comfort food classic is perfect for busy weeknights, potlucks, or meal prep. Try this delicious Sloppy Joe Casserole, ready in under 30 minutes! Cheesy Green Chile Sausage Breakfast Casserole This flavorful casserole is the perfect start to your day! Packed with savory breakfast sausage, layers of cheese, and corn tortillas, all baked to perfection, it’s a satisfying dish that feels like a warm hug. Topped with a drizzle of salsa and sour cream, this casserole brings bold Mexican-inspired flavors straight to your breakfast table. Whether you're making it for a weekend brunch or meal prepping for the week, it’s an easy and delicious choice that everyone will love. Cheesy Green Chile Sausage Breakfast Casserole 6 large eggs 1 pound breakfast sausage (or Mexican chorizo) 6 small corn tortillas, cut into bite-sized pieces 1 (4-ounce) can diced green chiles, drained 1 small onion, diced ½ cup diced red bell pepper 2 cloves garlic, minced 1½ cups shredded cheese 1 cup Sharp Cheddar ½ cup Pepper Jack (or Monterey Jack for a milder casserole) ¾ cup heavy cream Seasonings 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon chili powder 1 teaspoon ground cumin ½ teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon onion powder Optional Toppings Salsa Sour cream Sliced green onions Fresh cilantro Diced avocado Jalapeño slices Breakfast Ideas Cheesy Grits Bowl Shrimp and Bacon Scrambled Western Omelette Bowls Breakfast Hash Brown Bowl Southwestern Bowl Breakfast Bread Recipe Eggs with Spinach and Feta How To Make Sausage, Egg and Cheese Breakfast Casserole Step 1: Preheat the Oven Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray. Step 2: Cook the Sausage Mixture Heat a large skillet over medium heat. Add the breakfast sausage and cook, breaking it into crumbles as it browns. Once the sausage is nearly cooked through, stir in the diced onion and red bell pepper. Cook for 4–5 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the diced green chiles and cook for 1 more minute. Drain any excess grease if needed and set aside. Step 3: Prepare the Egg Mixture In a large mixing bowl, whisk together: Eggs Heavy cream Salt Black pepper Chili powder Ground cumin Smoked paprika Garlic powder Onion powder Whisk until smooth and well combined. Step 4: Assemble the Casserole Spread half of the tortilla pieces evenly in the prepared baking dish. Top with half of the sausage mixture, followed by half of the shredded cheese. Repeat the layers with the remaining tortillas, sausage mixture, and cheese. Slowly pour the egg mixture evenly over the casserole, making sure it soaks into all the layers. Step 5: Bake Bake for 35–40 minutes, or until the eggs are fully set and the cheese is melted, bubbly, and lightly golden. To check for doneness, insert a knife into the center of the casserole. If it comes out clean, it's ready to serve. Step 6: Rest & Serve Allow the casserole to rest for 5–10 minutes before slicing. Serve warm with your favorite toppings, such as: Fresh pico de gallo Sour cream Sliced green onions Fresh cilantro Diced avocado Jalapeño slices (optional) Enjoy! ❤️ Connie's Tip For even more flavor, assemble the casserole the night before, cover, and refrigerate overnight. In the morning, let it sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed. This gives the tortillas time to soak up the seasoned egg mixture, creating an even richer, more flavorful casserole. Storage & Reheating Instructions How to Store 🧊 Refrigerator Allow the casserole to cool completely before storing. Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. ❄️ Freezer For longer storage, wrap the cooled casserole tightly in plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe container. Freeze for up to 2 months. Tip: Freeze individual portions for quick and easy breakfasts throughout the week. How to Reheat 🔥 Oven (Best Method) Preheat your oven to 350°F. Cover the casserole with aluminum foil and bake for 15–20 minutes, or until heated through. Remove the foil during the last few minutes if you'd like the cheese to become bubbly again. ⚡ Microwave Place an individual serving on a microwave-safe plate and heat on 50–70% power for 1–2 minutes, or until hot. Heat in 30-second intervals if needed to prevent overcooking the eggs. 🍳 Air Fryer Preheat your air fryer to 325°F. Heat individual servings for 5–7 minutes, or until warmed through. This method helps keep the top lightly crisp while the inside stays tender. ❤️ Connie's Tip This casserole tastes even better the next day! The seasonings have time to blend together, making it a perfect make-ahead breakfast for busy mornings, holiday gatherings, or weekend brunch. What’s your go-to breakfast dish for busy mornings?

I wanted a basic soup, that was pretty easy and had an amazing flavor. This Chicken Noodle Soup is both! Perfect for a cold night. Add Our Jalapeno Corn Bread and you can't go wrong.It's so simple and taste Delicious!  I was temped (and still might) to get a mug and just drink the broth.. yes! it's Chicken Noodle Soup I wanted a basic soup, that was pretty easy and had an amazing flavor. This Chicken Noodle Soup is both! Perfect for a cold night. Add Our Jalapeno Corn Bread and you can't go wrong.It's so simple and taste Delicious ! I was temped (and still might) to get a mug and just drink the broth.. yes! it's that good! Add butter and chicken broth to your instant pot, turn saute on until butter melts. Next add chicken and spices. Place your lid on, and press manual for 25 min, natural release 10 min. Remove chicken and Shred. (discard skin and bones) Spoon out any large pieces of skin that came off your chicken. I had like 4 or 5 Add Shredded Chicken back to pot, add water and carrots, along with spaghetti noodles. Place your lid on, sealing (not venting) and press manual 10 min high pressure. Stir and ENJOY!~ You Will Need 2 Cups Chicken Broth 6 Cups Water 3 Chicken Thighs skin on bone in. 1 Stick Butter 1/2 tsp Basil 1 tsp Onion Powder 1 tsp Garlic Salt 1/2 tsp Black Pepper 1 tsp Oregano 2 Small Bay Leaves 2 tsp salt 1/2 cup Shredded Carrots (or rounds) I used shredded. 1/2 package spaghetti noodles broke in half. Directions 1. Add butter and chicken broth to your instant pot, turn saute on until butter melts. 2. Next add chicken and spices. Place your lid on, and press manual for 25 min, natural release 10 min. Remove chicken and Shred. ( discard skin and bones) 3. S poon out any large pieces of skin that came off your chicken. I had like 4 or 5 4. Add Shredded Chicken back to pot, add water and carrots, along with spaghetti noodles. Place your lid on, sealing (not venting) and press manual 10 min high pressure. Instant Release Stir and ENJOY!~

These incredibly tasty baked potato bites are loaded up with homemade garlic butter, Our zesty italian seasoning, topped sour cream and chives, they are so easy to make with incredible flavor! Smashed Parmesan Potato Bites Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! These potato bites are outstanding! They are so good I thought about calling them "Dangerous Potato Bites" simply because you can't stop eating them! I made this recipe with 10 potatoes, and they sure weren't enough LOL!! This is my all time favorite potato recipe from now So simple to make and oh my gosh are they good! You Will Need 10 Red sm/med Potatoes 2 Cups Beef Broth 10 tsp shredded Parmesan Cheese (more if needed) 1 TBSP Garlic Butter For the Garlic Butter 2 Sticks Unsalted Butter 1 TBSP + 1 tsp Powdered Parmesan 1 1/2 teaspoons Italian Herb 1 TBSP Minced Garlic 1/2 tsp Our Zesty Italian Seasoning Dash of salt and pepper over tops of potatoes Add Beef Broth and potatoes to your instant pot. Place your lid on, make sure you are on sealing and not venting, Set your timer for 15 min high pressure. (manual or pressure cook) While your potatoes are cooking, make Our Garlic Butter (1/2 the recipe) Also make our Zesty Italian Seasoning , trust me you'll want to make this to keep on hand for these potatoes! Lay each potato on a cookie sheet, and either smash with a fork slightly by pressing down, or cut a crisscross in each potato, place 1 TBSP Garlic Butter, and 1 Tsp Shredded Parmesan on each potato. Bake at 350 for 8 min, turn your broil on high, and broil about 3 min (until tops are golden) Add a teaspoon of sour cream, and chives. You could even top with bacon pieces! Other Recipes you might like Ranch Loaded Potatoes Instant Pot Parmesan Buttery, Garlic Potatoes Basic Mashed Potatoes Southern Creamy Mac N' Cheese Summer Squash Dressing

This fudge is so good, you won't be able to stop eating it. It taste just like reeses peanut butter cups. You can add the coconut, or leave it out and it is just as good. If your husband is a chocolate fanatic like mine. (or you are) this is a must try recipe. Old Fashioned Chocolate Fudge Coconut pecan chocolate peanut butter fudge You will Need: 1 1/2 Stick Butter 1 15 oz bag Nestle Chocolate chips 1 10 oz bag Reese's peanut butter chips 1 Cup Peanut Butter (I used Natures Great Valley) 1/2 Cup chopped pecans (or use your processor to blend into small pieces like I have. 1/2 cup Shredded Coconut (optional) This fudge is so good, you won't be able to stop eating it. It taste just like reeses peanut butter cups. You can add the coconut, or leave it out and it is just as good. If your husband is a chocolate fanatic like mine. (or you are) this is a must try recipe. Old Fashioned Chocolate Fudge, creamy, yet forms a solid fudge, this melt in your mouth homemade fudge is the best and there's no condensed milk added. So simple to make~ Directions 1. Line 8x8 pan with parchment paper 2.Melt Butter on the stovetop 3. Add Chocolate chips and Peanut butter chips (Turn Heat to medium low) you do not want this to boil only melt. 4. Add Peanut Butter (use a peanut butter that has very little oil) 5. Stir to combine, you want to keep your heat on medium low. (no boiling) 6. Pour melted chocolate and peanut butter into lined pan 7. Add Chopped (or use your processor to chop into fine pieces) Sprinkle them on top. 8. Added shredded coconut to top (sprinkle) 9. Refrigerate for at least 2 hours, (or over night) ENJOY~ How-To Video