Chicken Bacon Alfredo Roll-Ups recipe

Chicken Bacon Alfredo Roll-Ups recipe

Chicken Bacon Alfredo Roll-Ups recipe

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I don’t know if you know this or not, but my alfredo recipe is practically famous. Seriously. Anyone that has ever come to my house and eaten my alfredo sauce will tell you this. In fact, I came across this recipe (then tweaked it) about 12 years ago when I was pregnant with my daughter and craving Olive Garden but didn’t have the money to go. I can say in all honesty, I went 10 years without ever stepping foot in Olive Garden after I started making this alfredo sauce. Doesn’t that tell you how good it is?! It’s seriously addicting!

I was sitting around trying to figure out what I could do to change up our regular alredo pasta and then it hit me…bacon! Everything is better with bacon! Now, I didn’t think anything could make my alfredo sauce taste better, but I decided to give it a try….and I think you’ll be just as glad as I am that I did ;) Now don’t forget to pin this recipe because you’re going to want to make this, over and over and over and over. Don’t say I didn’t warn you. Oh and don’t come after me with a lawsuit because of your weight gain after eating this….I’m well aware it’s not good for your arteries…but sometimes it’s oh so nice to treat yourself!

INGREDIENTS:

  • either a jar of alfredo sauce, OR whip up a batch of my famous alfredo sauce found here
  • 2 cups cooked, shredded chicken
  • 8 oz cream cheese, room temp
  • 8 oz sour cream
  • 1/2 cup grated parmesan cheese (in the can)
  • 2 cups shredded mozzarella, divided
  • 1 tbsp garlic salt
  • 8 oz bacon, cooked & crumbled
  • 8 lasagna noodles, cooked and drained

DIRECTIONS:

  • In a large mixing bowl, cream together cream cheese and sour cream.
  • Add parmesan cheese, 1 cup shredded mozzarella, and garlic salt to the cream cheese mixture.
  • Mix well.
  • Pour half the alfredo sauce into a 9 x 13 baking dish.
  • Lay out a lasagna noodle and spread enough cream cheese mixture onto the noodle, leaving one inch bare at each end.
  • Make a thin layer of shredded chicken on top of the cream cheese mixture.
  • Sprinkle just a tiny bit of crumbled bacon on top of the chicken.
  • Roll up and place seam side down onto the alfredo sauce.
  • Repeat with each noodle.
  • Once all the noodles have been filled and rolled, top with remaining alfredo sauce.
  • Sprinkle remaining shredded mozzarella cheese and bacon crumbles on top.
  • Bake at 350 degrees for 12-15 minutes or until cheese on top is melted and slightly browned.
  • Serve and enjoy!
3 cheese lasagna roll ups with creamy tomato sauce

3 Cheese Lasagna Roll-Ups recipe

3 cheese lasagna roll ups with creamy tomato sauce

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I am going to share one of my biggest secrets with you today. Pretty much no one knows this, but now you will ;) I have this 3 cheese mixture I make, and then I put it in everything. Seriously. On bread, in pasta dishes, in my grilled cheese…..and especially in my lasagna! Now, I don’t ever tell anyone what my special mix is, so this means you’re really special!! Are you ready to find out what it is? This mixture will change your life….

INGREDIENTS:

  • 8 oz cream cheese, softened
  • 8 oz sour cream
  • 2 cups shredded mozzarella, divided
  • 1/2 cup grated parmesan cheese (the kind from the can works just fine)
  • 6 lasagna noodles, cooked al dente
  • 2 tsp garlic salt
  • 2 cups of spaghetti sauce
  • 1/2 cup heavy whipping cream

DIRECTIONS:

  • In a large bowl mix together cream cheese and sour cream.
  • Mix well.
  • Once blended, stir in parmesan cheese, garlic salt, and 1 cup of shredded mozzarella cheese and set aside.
  • In an medium sized bowl mix together the heavy whipping cream and spaghetti sauce (I use leftovers from our spaghetti night so you can use anything you can find for this)
  • Pour half of the sauce mixture into the bottom of an 8×8 or larger baking dish
  • Place a lasagna noodle on a flat surface and cover with a layer of cheese mixture (just enough to cover the noodle), leaving about 1 inch at each end.
  • Roll up and place seam side down into the baking dish.
  • Repeat with remaining noodles. (if you have any cheese mixture left over, save it, you can seriously do so many things with it!)
  • When all the noodles are in the baking dish, top with remaining tomato sauce.
  • Sprinkle the remaining 1 cup of shredded mozzarella on top.
  • Bake at 350 degrees for 10-12 minutes or until cheese is slightly browned and bubbly.
  • Enjoy!
bbq chicken macaroni salad recipe

BBQ Chicken Macaroni Salad recipe

bbq chicken macaroni salad recipe

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BBQ Chicken Macaroni Salad

I kind of feel the need to tell you how this recipe was born. I had called a friend of mine so we could spend some time complaining about how we don’t have enough time in the day to clean etc. and I decided to cook instead of vacuum. I feel like that was a good choice! I asked her what kind of macaroni salad should I make and we came up with this! I was really only making this for the fam because I dislike bbq sauce. The only kind I can bring myself to eat is that stuff you dip the onion rings in at Red Robin. You know that stuff right? It’s like the angels sing as you eat it! It’s ah-mazing! Well, I am happy to say that this kind of tastes like that sauce, and it’s delish!! Seriously! I kept sneaking bites all night and oh em gee….it’s even better the next day! You’ve got to try this! It’s a perfect side dish for when you have a barbecue at your house or really…just make this, for anything.  After you try it you’ll see ;)

INGREDIENTS: 

  • 8 oz macaroni noodles, cooked and drained
  • 1 cup mayonnaise
  • 1 cup bbq sauce (I used Kraft honey bbq)
  • 1  1/2 cups shredded, cooked chicken
  • 1/2 cup diced onion
  • 1 cup shredded cheddar cheese
  • 2 tbsp seasoning salt

DIRECTIONS:

  • Mix together the mayo, bbq sauce, and seasoning salt.
  • Once mixed well add in remaining ingredients.
  • Mix well.
  • Refrigerate for  one hour before serving
  • Enjoy!
bacon egg and cheese crescent bake

Bacon, Egg, & Cheese Crescent Bake recipe

bacon egg and cheese crescent bake

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Bacon, Egg, & Cheese Crescent Bake

I am not much of a breakfast person so I usually don’t make many breakfast recipes, even the overnight ones that are easy. However, I am a huge fan of bacon and cheese so I felt like I needed to create this recipe. I mean, starting the day right with a little bacon is always the right way…. for me anyway :) Ooohh… these would be perfect for a Monday morning breakfast, because Monday mornings are the worst. At least you could have bacon to look forward to right?

INGREDIENTS: 

  • 1 lb bacon, cooked
  • 2 cans of either crescent rolls or sheets (I prefer the crescent sheets, plus they’re a little bit cheaper)
  • 8 oz Velveeta sliced (or you can use another type of cheese, a second choice for me would be cheddar)
  • 8 eggs, scrambled

DIRECTIONS:

  • spray a baking sheet with non stick cooking spray
  • spread one layer of the crescent dough across the sheet (if you’re using crescent dough instead of crescent sheets, use your fingers to press the seams together)
  • bake that layer of crescents at 375 degrees for just about 5 minutes, you don’t want it fully cooked, but you also don’t want it to be raw dough or it will be harder to get fully cooked
  • once you have removed it from the oven, top the crescent sheet with the scrambled eggs, cover evenly
  • top the scrambled eggs with slices of velveeta (or whatever cheese you prefer)
  • top the cheese with the cooked bacon
  • once you have those layers, add the second sheet of crescent dough and press the edges/seams together so it is fully sealed
  • bake for 12-16 minutes or until top layer is golden brown
  • remove from oven, cut into slices and enjoy!
chili cheese dog casserole

Chili Cheese Dog Casserole

chili cheese dog casserole

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I think about once a year I get a little craving for a chili cheese dog. However, I think they’re super messy and I really am not a fan of the mess. So the other day I decided to just throw it all together in a baking dish and guess what?! No more mess! Plus this is stupid easy to make. Like you can do it with your eyes closed!! Or, you can just tell the kids to make it. don’t worry, I won’t judge. We all have those days sometimes ;)

INGREDIENTS:

  • 1 package of 8 hot dogs
  • 2 cans of chili
  • 1 package of 8 hot dog buns
  • 1/2 cup shredded cheddar

DIRECTIONS:

  • Spray a 9×13 baking pan with non stick cooking spray
  • Cut each hot dog bun into 4-6 pieces and place into the baking pan
  • Cut each hot dog into 6 pieces and place on top of the hot dog buns
  • Top the hot dogs and buns with the cans of chili
  • Top with shredded cheese
  • Bake at 350 for 15 minutes or until cheese has melted
  • Enjoy!
bacon cheeseburger meatloaf recipe

Bacon Cheeseburger Meatloaf recipe

bacon cheeseburger meatloaf recipe

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I came up with this recipe one day when I had very few ingredients in the fridge and no desire to go to the store. I didn’t really even expect to like this, so imagine how pleasantly surprised I was when not only did I realize this was tasty, but it tastes just like a McDonald’s cheeseburger! No lie!!! I am in love with this and I don’t even really like meatloaf, but this stuff….I think I could eat it by the truckload ;)

Now I think the key to this is the secret ingredient. I know, you’re going to say I’m gross and try to leave it out, but I’m telling you….just try it ;) You’ll see….it makes it delicious and juicy! One of the reasons this is so good because it doesn’t dry out like most meatloaves I have had before. This is going to be a huge hit at your house too, I know it.

INGREDIENTS:

  • 1 1/2 lbs ground beef
  • 1 cup crushed potato chips (I used bbq, and measure them after they are crushed not before)
  • 1 large egg
  • 1/4 cup mustard
  • 1/2 cup ketchup
  • 1 spoonful of relish (you can use sweet or dill, I used sweet)
  • 1/2 diced small onion (if you love onions like I do, dice a whole onion!)
  • 1/3 cup dill pickle juice (THE SECRET INGREDIENT!)
  • 4-6 slices of bacon, uncooked
  • 8 oz velveeta, sliced

DIRECTIONS:

  • In a large mixing bowl, combine all ingredients except bacon and cheese.
  • The easiest (and grossest) way to mix this is with your bare hands. It freaks me out to do it but it doesn’t get mixed right if I don’t use my hands.
  • Take half of the meat mixture and press into a square baking dish.
  • Cut Velveeta into slices and place on top of meat mixture.
  • Top the Velveeta with remaining meat mixture.
  • Lay slices of bacon on top of the meat mixture (it will cook while the meatloaf does)
  • Bake unconvered at 350 degrees for 45-55 minutes, or until cooked through.
  • Let rest 10 minutes before cutting and serving
  • Enjoy!!!
Tomato Cream Sauce Pasta with Grilled Chicken recipe

Tomato Cream Sauce Pasta with Grilled Chicken recipe

Tomato Cream Sauce Pasta with Grilled Chicken recipe

 

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I have a confession, this recipe is addicting. It’s lick the plate good….but don’t worry, I don’t judge. If you need to lick the plate to get all the sauce off it, I won’t tell a soul. I may or may not do that every time I have this for dinner ;) It’s actually so easy to make that my friend has her 11 year old daughter make the sauce for her. I mean come on, easy and crazy delicious? You just can’t get any better than that!!

Now let’s get to it becuase I know you’re dying to know how to make this ;)

INGREDIENTS:

  • 3/4 cup chicken broth
  • 10 oz tomato sauce
  • 1 1/4 cup heavy whipping cream (found in the diary aisle near the half and half)
  • 1 lb boneless, skinless chicken breasts
  • montreal chicken seasoning
  • 1/2 lb penne pasta, cooked
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 clove of minced garlic
  • salt and pepper to taste

DIRECTIONS: 

  • Place your chicken breasts on a sheet of wax paper and then cover with wax paper.
  • Pound with a meat mallet until they are an even thickness.
  • Season both sides with the montreal chicken seasoning (this stuff is amazing and in my opinion you don’t have to worry about putting too much on)
  • In a medium sized skillet, add butter and olive oil and heat on med heat.
  • Once butter has melted, add garlic and saute for one minute.
  • Add chicken breasts to the skillet and cook 7-8 minutes on each side, cook until juices run clear but be careful not to overcook.
  • Once chicken breasts are cooked, remove from skillet.
  • Add the chicken broth to the skillet you have just cooked the chicken in, and bring to a slight boil.
  • Boil chicken broth until it has reduced down just a bit.
  • Lower the heat on the skillet to medium and add the tomato sauce.
  • Once you have stirred the tomato sauce mixture well, put the burner on low and add in the cream.
  • Stir the sauce well until mixed.
  • Once sauce is mixed, pour over pasta and stir well to combine.
  • Top with sliced chicken.
  • Enjoy!!

recipe inspired by Kevin & Amanda

stovetop stuffing meatloaf recipe

StoveTop Stuffing Meatloaf recipe

stovetop stuffing meatloaf recipe

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Okay, I have a confession to make, meatloaf really wasn’t my thing. I mean, it’s okay, and it’s easy to make, but I never really loved it. But then, I found this recipe and oh em gee….now I kind of love it ;) Love it as in, I cannot stuff this into my face fast enough or often enough. However, I have enough self control and respect for my arteries that I only indulge once in a while. So, now that I have confessed, let’s get the good part and tell you how to make it too!

INGREDIENTS:

  • 1 package of Stove Top stuffing
  • 1 cup of hot water
  • 2 packages brown gravy mix (one for inside the meatloaf and one for on top)
  • 1.5 lbs ground beef
  • 1 cup cold water
  • 2 large eggs, beaten

DIRECTIONS:

  • In a medium sized bowl add stuffing mix and 1 cup of hot water.
  • Let the stuffing sit for 5 minutes
  • Meanwhile, in another medium sized bowl mix 1 package of brown gravy mix with 1 cup cold water.
  • Add in ground beef and egg, mix well (this is easiest to do with your hands, gross, I know)
  • After the stuffing has sat for 5 minutes, incorporate the stuffing mix into the ground beef mixture.
  • Grease a bundt pan with non stick spray and then press the ground beef mixture into the pan
  • Bake at 350 degrees for 45-55 minutes or until no longer pink inside
  • Once baked, let rest for 5 minutes or so and then invert onto a plate
  • Serve with mashed potatoes and brown gravy in the center of the meatloaf
  • Enjoy!
grilled cheese squares with bacon

Grilled Cheese Squares with Bacon recipe

 

grilled cheese squares with bacon

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This recipe is full of fatty goodness. Cheesy, bacony, fatty goodness. Now before you start to lecture, I already know the calorie count is probably astounding, but don’t deny me  my one in a while treat ;) These are a super fun treat for the kids too! In fact, they’re so easy to make, the kids could make them!!

INGREDIENTS:

  • 8 oz (half a package) of Velveeta cheese, sliced
  • 1 lb of bacon, cooked
  • 2 cans crescent rolls (if you can find the sheets of crescent dough it’s even easier!)

DIRECTIONS:

  • grease a baking sheet or spray with non stick cooking spray
  • unroll one can of crescent rolls and lay flat onto the cooking sheet
  • using your fingers, lightly press seams together to form one flat sheet of dough
  • add your cheese slices to the top of the crescent dough
  • top the cheese slices with bacon
  • unroll second can of crescent dough and place on top of the cheese and bacon, stretching sides to fit
  • using your fingers, press edges of dough together to make sure no cheese escapes
  • bake at 375 for 10-14 minutes, or until top is browned
  • Cut with pizza cutter into squares and serve
  • enjoy!
  • (you might want to let this sit a few minutes before serving because the cheese gets really hot!)

There you have it! Super easy, cheesy, deliciousness in a square. What could be better?   recipe inspired by Mrs Happy Homemaker

Fiesta Chicken Pinwheels

Fiesta Chicken Pinwheels recipe!

Fiesta Chicken Pinwheels

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These Fiesta Chicken Pinwheels are super yummy!! The best part is, they’re made with the most amazing and easy chicken recipe I’ve ever made! You can find the chicken recipe here. It’s just a super easy, 3 ingredient, CrockPot recipe!! And then you can make these delicious creatures! However, I have to warn you, these don’t last long at any party so be sure to eat a few as you make them, you know….just to make sure they’re safe for the masses ;)

INGREDIENTS: 

  • 1 1/2 cups of shredded chicken (I really love to use this super easy crockpot recipe for chicken tacos and then use the leftovers to make these pinwheels)
  • 1 (8 oz) package of cream cheese, room temperature and cubed
  • 1/2 cup sour cream
  • 1/2 cup of corn
  • 1/2 cup of canned black beans, rinsed
  • 1/2 cup of shredded cheddar cheese (or you can use pepper jack if you like a little more spice)
  • 1/4 cup diced olives
  • 1 package of small flour tortillas
  • toothpicks (optional)

DIRECTIONS:

  • Place cream cheese into a large mixing bowl and stir until creamy.
  • Once cream cheese is creamy, stir in sour cream.
  • Add in remaining ingredients (except tortillas and toothpicks of course) and stir.
  • Once you have your chicken mixture, spread 1/4 cup of mixture onto a tortilla and roll up.
  • Repeat until you run out of mixture or tortillas (if you have any mixture left, bake it up like a dip, it’s delicious!!)
  • Refrigerate tortilla rolls for one hour before cutting into slices (it makes less of a mess and makes it easier on you)
  • Keep cold until serving.
  • Enjoy!
creamy chicken enchiladas

Sour Cream Chicken Enchiladas recipe

creamy chicken enchiladas

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This recipe for chicken enchiladas is probably my favorite recipe of all time. When I was a little girl my mom would make these for me, and it’s something my kids always beg me to make for them too :) The best part about this recipe, is it’s really easy to spice it up if you like a little kick!! I cannot even find words to describe to you how delicious this recipe is, so just take my advice and make this right away!

INGREDIENTS:

  • 1 rotisserie chicken, shredded (or about 2-3 cups of shredded chicken)
  • 10 flour tortillas
  • 1 small onion, diced
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup of sour cream
  • 1 (4 oz) can green chiles (or you can used diced jalapenos but start with just a tiny bit and taste test before adding more)
  • 16 oz monterey jack cheese, shredded (be sure to buy block cheese and shred it yourself for the best flavor with this recipe)

DIRECTIONS:

  • Melt butter in a sauce pan over medium heat.
  • Once butter is melted stir in flour and cook for about a minute or until golden brown.
  • Slowly add chicken broth and whisk until it’s completely smooth.
  • Continue to heat sauce until bubbly, once it bubbles, turn down heat to low.
  • Once sauce has stopped bubbling add in sour cream and the green chiles. (if the sauce is boiling when you add the sour cream it will curdle)
  • Pour 1 cup of sauce into a 9×13 baking dish.
  • In a large bowl combine chicken, onion, and 1 cup of cheese.
  • Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place into baking dish.
  • Once all the chicken mixture is used, pour remaining sauce over the top of the tortillas in the dish.
  • Top with remaining 1 cup of monterey jack cheese.
  • Bake at 350 degrees for 20 minutes or until browned and bubbly.
  • Enjoy!
parmesan crusted chicken with bacon

Baked Parmesan Crusted Chicken recipe

 

parmesan crusted chicken with bacon

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This recipe for baked parmesan crusted chicken recipe is one of my go-to chicken recipes when I can’t decide what to make for dinner. It’s so versatile, you can make chicken parmesan, slice up the chicken and put it in a salad, I mean…..this is so good you could use it in almost anything! But this recipe I chose to add some extra cheese and bacon on top because really, what isn’t good with bacon and cheese on top? ;)

INGREDIENTS:

  • 4 boneless skinless chicken breasts (if they are thick I halve them so they cook more evenly)
  • 3 eggs
  • 2 tbsp garlic powder
  • 1 cup parmesan cheese
  • 4 oz shredded cheddar cheese
  • 1 cup of bacon, cooked and crumbled
  • greased baking sheet

DIRECTIONS: 

  • In a medium bowl add eggs and garlic powder.
  • Beat with a fork until mixed.
  • Dump the parmesan cheese into a medium sized bowl and set next to the egg mixture.
  • Take the chicken and first coat with egg mixture, then dip the chicken in the parmesan cheese to coat.
  • Place on a greased baking sheet.
  • Repeat with each chicken breast.
  • Bake at 400 degrees for 15 minutes, and then flip.
  • Bake another 15 minutes or until juices run clear.
  • Top each piece with an ounce of shredded cheese and place under broiler until melted.
  • Top with bacon crumbles.
  • Enjoy!

 

parm chicken

Cheesy Corn Dip

Cheesy Corn Dip recipe

Cheesy Corn Dip

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I have a confession to make, I love cheese. Okay, a confession is more something that people don’t actually know, so it was really more of a statement isn’t it? I personally believe everything is better with cheese and this recipe is no exception! I have never really understood why someone would make a corn dip, I mean really…just didn’t make sense to me. That is, until I made this recipe ;)

This is really, really good! It’s creamy, cheesy, and probably could only be made better with bacon (isn’t everything better with bacon?). Corn chips are the perfect way to scoop this dip up and eat it! I think this is going to be on our SuperBowl snacks menu this year!

INGREDIENTS: 

  • 3 (11 oz) cans of corn, drained
  • 1 (4 oz) can of chopped green chiles, drained (or you can spice it up and use a can of chopped jalapenos)
  • 8 oz of cream cheese, room temperature, cubed
  • 1/2 cup mayonnaise
  • 16 oz pepper jack cheese, shredded

DIRECTIONS:

  • In a medium sized mixing bowl add mayonnaise and cream cheese, mix until two are completely combined.
  • Add in remaining ingredients and mix well.
  • Grease a baking dish (8×8 or any medium stoneware bowl will work fine)
  • Pour mixture into baking dish.
  • Bake at 350 degrees for 20 minutes or until browned and bubbly
  • Serve with corn chips
  • Enjoy!

chips and dip au gratin

Chips and Dip Au Gratin recipe

 

chips and dip au gratin

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I have to start this by saying, I know you’re probably wondering why on earth anyone would even think to throw some potato chips and dip into a dish and add cheese….you’re not are you? Because what is better than chips, dip, cheese, cream, and butter? Now, I won’t even pretend this is good for your waist, please don’t even ask me for the nutritional information on this, don’t you think ignorance is bliss? I couldn’t even enjoy this if I knew how long it was going to stay on my hips afterwards….that being said, this recipe is AMAZING!! Seriously!! It’s the BEST potatoes au gratin I have ever eaten!!

Now….down to business!!

INGREDIENTS: 

  • 1 bag of regular potato chips (I suggest you spring for the family sized bag so you can eat a few while you work, you know, just for quality assurance)
  • 2 cups of heavy whipping cream
  • 1 cup of refrigerated french onion dip – found in the fridge section of the store near the sour cream(trust me on this…it’s delish!)
  • 1 cup sour cream
  • 1 stick of butter, melted
  • 1 cup of monterey jack cheese, shredded
  • 1 cup of medium cheddar cheese, shredded

DIRECTIONS:

  • In a large mixing bowl, blend together cream, sour cream, french onion dip, and the melted butter.
  • Once mixed, slowly stir in potato chips. Now, it doesn’t matter if you break them a bit, it’s going to happen, just be gentle
  • Take half of potato chip mixture and place into a greased 8×8 or 9×9 baking dish. If you don’t have one, or are just in the mood for a new one, check out this set of baking dishes, they’re gorgeous!!
  • After putting your first layer of potato chip mixture into the dish, top with 1 cup of shredded monterey jack cheese
  • Top with remaining potato chip mixture
  • Top all that fatty goodness with the remaining 1 cup of shredded cheddar cheese
  • Bake at 350 degrees for about 35 minutes or until browned and slightly bubbly
  • Enjoy!!!
easy crockpot chicken tacos

Easy Crockpot Chicken Tacos recipe

easy crockpot chicken tacos

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Have you ever had a day where you just don’t feel like cooking but you want a home cooked meal? Here’s something that is super simple for you to throw together, requires minimal ingredients, and is always a huge hit!! You seriously just throw some things into the crockpot for this recipe, and leave it until it’s time to eat. Perfect right?! I thought so too ;)

Ingredients:

  • 3-4 boneless, skinless chicken breasts
  • CrockPot (if you don’t have one…this one is gorgeous!!)
  • 1 packet of taco seasoning
  • 1 jar of salsa

 

Directions:

  • Place chicken breasts in the bottom of the crockpot
  • Pour the jar of salsa on top
  • Empty the packet of taco seasoning into the crockpot
  • Shut the lid and forget about it until dinner, about 6 hours on low
  • Before serving, shred the chicken and return it to the salsa in the crockpot
  • Then just fill up your tortilla or taco shell and top as you would any other taco
  • Enjoy!!!

 

 

chz

Grilled Cheese Roll-Ups recipe

chz

 

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Grilled Cheese Rollups

INGREDIENTS

  • 6 slices of Bread
  • 6 American Cheese Singles
  • 1 tbsp Butter

DIRECTIONS

  • Roll each slice of bread to flatten.
  • Trim crust off of bread.
  • Place cheese slice on bread and roll up
  • Heat skillet over medium low and melt butter.
  • Place rollups in pan seam side down.
  • Cook until brown turning frequently throughout cooking.
  • Serve immediately.
  • Enjoy!
3

Copycat McDonalds Apple Pie

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Copycat McDonalds Apple Pie

1

INGREDIENTS

DOUGH:

  • 1 package thawed Pepperidge Farm Pastry Dough
  • 1 Egg White
  • 1/2 tsp Cinnamon
  • 1/4 tsp Sugar

FILLING:

  • 3 Granny Smith Apples
  • 2 tbsp Sugar
  • 1/4 tsp Nutmeg
  • 1 tsp Cinnamon
  • 2 tbsp Butter
  • 2 tbsp Water
  • 1 tbsp Flour

2

DIRECTIONS

  • Separate the 2 sheets of pastry dough.
  • Roll one sheet to 1/4″ thickness and roll the other to 1/8″.
  • Cut each sheet into 9 pieces.
  • Peel and core apples and dice into small pieces.
  • Heat butter, sugar, cinnamon and nutmeg over medium heat.
  • Stir until dissolved and add the apples.
  • Sprinkle with flour.
  • Cook until the apples are soft (8-10 minutes).
  • Remove from heat and allow to cool.
  • Preheat oven to 375.
  • After apples have cooled, add the mixture to the 1/4″ pieces of pastry.
  • Brush around edges of each pie with egg whites
  • Top with the 1/8″ pieces and crimp the edges using your fingers.
  • Make 3 slits across the tops of the pies.
  • Sprinkle the pies with water to moisten the dough.
  • Sprinkle tops with cinnamon sugar mixture.
  • Bake for 20-30 minutes until they are golden brown.
  • enjoy!
creamy corn casserole with bacon

3 Cheese Corn Casserole with Bacon recipe

creamy corn casserole with bacon

 

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I have a confession. I’m in love with this recipe. I cannot make it enough…it’s just soooo good! Now, I am well aware this recipe is full of fatty goodness, but sometimes it’s nice to coat our veggies in cheese and bacon right? ;) My hubby likes to put this on his mashed potatoes (GAG), I prefer to just enjoy it all by itself, but hey….whatever floats your boat. I’ll try not to judge….

INGREDIENTS:

  • 6 cans of corn, drained (or 2-3 lbs of frozen corn)
  • 1 stick of butter, cubed
  • 1/2 cup flour
  • 8 oz cream cheese, cubed
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 2 1/2 cups of milk
  • 1 lb bacon, cooked and crumbled

DIRECTIONS:

  • Preheat the oven to 350 degrees
  • Cook bacon, crumble and set aside
  • Melt butter in a large saucepan over med-high heat
  • Add flour and stir well, for about one minute (until mixture turns golden brown)
  • Slowly add milk one cup at a time, stirring until mixture is clear of  lumps and all milk has been added
  • Add in cubes of cream cheese and stir until melted
  • Stir in remaining cheeses, once blended also stir in bacon crumbles
  • Mix cheese sauce with corn
  • Pour into greased baking dish and bake for 20-25 minutes or until slightly browned and bubbly
  • Enjoy!

crockpot cinnamon roll casserole

Crock Pot Cinnamon Roll Casserole

crockpot cinnamon roll casserole

 

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This Cinnamon Roll French Toast Casserole is sooo easy to throw together!! It has a delicious surprise ingredient that makes it extra tasty! Your family will love this!! Even the pickiest of eaters will gobble this up!! I’m not going to lie, I think I gained 5 pounds from eating too many servings of this one ;)

 

INGREDIENTS:

  • 2 12 oz tubes of cinnamon rolls cut into quarters
  • 1/2 stick of butter, melted
  • 3 eggs
  • ½ cup cinnabon coffee creamer (or vanilla, or any other fun flavor you would like!)
  • 2 tsp vanilla extract

 

DIRECTIONS:

  • Spray the inside of the CrockPot dish with nonstick cooking spray (or rub some butter on it, sorry for going all Paula Deen on you)
  • Pour the melted butter into the bottom of the CrockPot
  • Cut the cinnamon rolls into quarters (4 pieces each)
  • Place in the CrockPot on top of the butter
  • In a medium sized bowl add remaning ingredients and beat until egg mixture is all blended
  • Pour on top of the cinnamon rolls
  • Bake on low for 2-3 hours. Keep a close eye on this because sometimes my CrockPot will burn it if I don’t watch
  • When cinnamon roll casserole is baked, top with icing and enjoy!

 

black raspberry cheeseball recipe

Black Raspberry Chocolate Chip Cheeseball recipe

black raspberry cheeseball recipe

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I will admit,the thought of this recipe kind of freaked me out a little bit. Cheeseballs are supposed to be savory not sweet!! However, years ago a turtle cheesecake cheeseball changed my mind about that so I decided to give this one a try. Man, this stuff is good!! Surprisingly good!! It’s a really fun recipe to make and take to a potluck. People’s expressions when they try this and love it,well, they’re priceless!!

ing

 Black Raspberry Chocolate Chip Cheeseball recipe

INGREDIENTS

  • 8 oz Cream Cheese unsoftened
  • 1/2 cup Butter (room temperature)
  • 2 cup Powdered Sugar
  • 1/4 cup Smuckers Black Raspberry Simply Fruit
  • 1 1/2 cup Chocolate Chips

DIRECTIONS

  • In your mixing bowl, combine everything but the chips, and beat until blended.
  • Add in 1/2 cup Chocolate chips and mix to distribute.
  • Place mixture onto a large piece of plastic wrap and twist to form a ball.
  • Freeze for up to 24 hours until it holds its shape.
  • Pour remaining chocolate chips into a shallow dish.
  • Unwrap ball and roll it in chips to completely cover.
  • Place on plate, cover and freeze for several hours to firm.
  • Serve with vanilla wafer, graham cracker sticks, etc.
  • Enjoy!