Recipes Realm

Chicken Ham and Cheese Hand Pies
Ingredients:
1 box refrigerated pie crusts
1 cup diced chicken ham
1 cup shredded cheddar cheese
1 half cup shredded mozzarella cheese
1 egg beaten
2 tablespoons grated Parmesan cheese
1 half teaspoon Italian seasoning
1 quarter teaspoon black pepper
Dipping sauce optional
Directions:
1 Preheat the oven to 400 degrees Fahrenheit
2 Line a baking sheet with parchment paper
3 Unroll the refrigerated pie crusts on a clean work surface
4 Cut the pie crusts into equal circles using a round cutter or small bowl
5 Place a small amount of diced chicken ham in the center of each dough circle
6 Add shredded cheddar cheese and shredded mozzarella cheese over the chicken ham
7 Be careful not to overfill the hand pies so the filling does not leak during baking
8 Fold each dough circle in half over the filling
9 Press the edges together firmly
10 Crimp the edges with a fork to seal each hand pie completely
11 Transfer the filled hand pies to the prepared baking sheet
12 Brush the tops evenly with the beaten egg
13 Sprinkle with grated Parmesan cheese Italian seasoning and black pepper
14 Cut a small slit in the top of each hand pie to allow steam to escape
15 Bake for 18 to 22 minutes until the pastry is golden brown and crisp
16 Remove the baking sheet from the oven
17 Let the hand pies cool for 3 to 5 minutes
18 Serve warm with dipping sauce if desired
Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes
Kcal: 290 per serving | Servings: 8

Turkey Bacon and Cheese Cracker Bites
Ingredients:
24 buttery round crackers
4 ounces cream cheese softened
1 half cup shredded cheddar cheese
6 slices turkey bacon cooked and crumbled
2 tablespoons chopped green onions
1 half teaspoon garlic powder
1 quarter teaspoon black pepper
Directions:
1 Preheat the oven to 375 degrees Fahrenheit
2 Line a baking sheet with parchment paper
3 Place the softened cream cheese in a medium bowl
4 Add the garlic powder and black pepper
5 Stir until the cream cheese mixture is smooth and evenly combined
6 Arrange the crackers in a single layer on the prepared baking sheet
7 Spread a small amount of the cream cheese mixture onto each cracker
8 Sprinkle shredded cheddar cheese over each cracker
9 Top each cracker with crumbled cooked turkey bacon
10 Sprinkle the chopped green onions evenly over the crackers
11 Place the baking sheet in the preheated oven
12 Bake for 8 to 10 minutes until the cheese is melted and bubbly
13 Remove the baking sheet from the oven
14 Let the cracker bites cool for 2 to 3 minutes
15 Serve warm
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 95 per serving | Servings: 24

Shrimp Scampi Linguine
Ingredients:
8 ounces linguine
1 pound large shrimp peeled and deveined
3 tablespoons butter divided
2 tablespoons olive oil
4 garlic cloves minced
1 half cup chicken broth
2 tablespoons lemon juice
1 quarter cup grated Parmesan cheese
2 tablespoons fresh parsley chopped
1 quarter teaspoon red pepper flakes
Salt and black pepper to taste
1 half cup reserved pasta water
Extra Parmesan cheese for serving
Extra parsley for serving
Lemon wedges for serving
Directions:
1 Bring a large pot of salted water to a boil
2 Add the linguine and cook according to the package directions until al dente
3 Reserve 1 half cup of the pasta cooking water
4 Drain the linguine and set it aside
5 Pat the shrimp dry with paper towels
6 Season the shrimp with salt and black pepper
7 Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat
8 Add the shrimp in a single layer
9 Cook for 2 to 3 minutes on the first side
10 Turn the shrimp and cook for another 2 to 3 minutes until pink and just cooked through
11 Remove the shrimp from the skillet and set it aside
12 Add the remaining 2 tablespoons butter to the same skillet
13 Add the minced garlic and cook for 30 to 60 seconds until fragrant
14 Pour in the chicken broth and lemon juice
15 Add the red pepper flakes
16 Stir well and bring the mixture to a gentle simmer
17 Simmer for about 2 minutes
18 Add the cooked linguine to the skillet
19 Return the cooked shrimp to the skillet
20 Add the grated Parmesan cheese and chopped parsley
21 Toss everything together until evenly combined
22 Add a small splash of reserved pasta water as needed until the sauce becomes glossy and lightly creamy
23 Cook for another 1 to 2 minutes over low heat while tossing gently
24 Taste and adjust the salt black pepper lemon juice or red pepper flakes if needed
25 Remove the skillet from the heat
26 Garnish with extra Parmesan cheese fresh parsley and lemon wedges
27 Serve immediately
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 510 per serving | Servings: 4

Sweet Potato Pumpkin Casserole
Ingredients:
3 large sweet potatoes cooked and mashed
1 cup pumpkin puree
1 half cup brown sugar
1 half cup sour cream
4 tablespoons butter melted
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup chopped pecans
2 cups mini marshmallows
Directions:
1 Preheat the oven to 375 degrees Fahrenheit
2 Lightly grease a medium baking dish
3 Peel the sweet potatoes and cut them into chunks
4 Place the sweet potatoes in a large pot and cover with water
5 Bring to a boil and cook until the sweet potatoes are very tender
6 Drain the sweet potatoes thoroughly
7 Mash the sweet potatoes until mostly smooth
8 Place the mashed sweet potatoes in a large mixing bowl
9 Add the pumpkin puree brown sugar sour cream melted butter cinnamon and vanilla
10 Stir until the mixture is smooth creamy and evenly combined
11 Transfer the sweet potato and pumpkin mixture to the prepared baking dish
12 Spread the mixture into an even layer
13 Sprinkle the chopped pecans evenly over the top
14 Cover the surface with the mini marshmallows
15 Bake uncovered for 20 to 25 minutes until the casserole is heated through and the marshmallows are puffed and golden
16 Watch the marshmallows closely during the final few minutes to prevent over browning
17 Remove the casserole from the oven
18 Let it rest for 5 minutes before serving
19 Serve warm
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 360 per serving | Servings: 8

Cheesy Hash Brown Casserole
Ingredients:
1 bag 30 ounces frozen shredded hash browns thawed
2 cups shredded cheddar cheese divided
1 can 10 and 1 half ounces cream of chicken soup
1 cup sour cream
1 half cup melted butter
1 half cup diced onion
1 teaspoon garlic powder
1 half teaspoon salt
1 half teaspoon black pepper
Directions:
1 Preheat the oven to 350 degrees Fahrenheit
2 Lightly grease a 9 by 13 inch baking dish
3 Place the thawed hash browns in a large mixing bowl
4 Add the cream of chicken soup sour cream melted butter diced onion garlic powder salt and black pepper
5 Add 1 and 1 half cups of the shredded cheddar cheese
6 Stir until all ingredients are evenly combined and the hash browns are well coated
7 Transfer the mixture to the prepared baking dish
8 Spread the mixture into an even layer
9 Sprinkle the remaining 1 half cup shredded cheddar cheese evenly over the top
10 Bake uncovered for 45 to 55 minutes until the casserole is hot bubbly and golden brown
11 For an extra crispy cheese topping broil for 2 to 3 minutes at the end while watching carefully
12 Remove the casserole from the oven
13 Let it rest for 5 to 10 minutes before serving
14 Serve warm
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 390 per serving | Servings: 8

Cranberry Brie Puff Pastry Bites
Ingredients:
1 sheet puff pastry thawed
4 ounces Brie cheese cut into small cubes
1 half cup cranberry sauce
1 quarter cup chopped walnuts or pecans
1 egg
1 tablespoon water
Fresh rosemary for garnish
Directions:
1 Preheat the oven to 375 degrees Fahrenheit
2 Lightly grease a mini muffin pan
3 Unfold the thawed puff pastry on a clean work surface
4 Cut the puff pastry into small equal squares large enough to fit into the mini muffin cups
5 Press one pastry square gently into each muffin cup
6 Place a small cube of Brie cheese into the center of each pastry cup
7 Spoon a small amount of cranberry sauce over the Brie
8 Sprinkle the chopped walnuts or pecans evenly over the cranberry filling
9 In a small bowl beat the egg with 1 tablespoon water until fully combined
10 Brush the exposed pastry edges lightly with the egg wash
11 For cleaner layers and better shape chill the filled pastry cups for 10 minutes before baking
12 Place the muffin pan in the preheated oven
13 Bake for 15 to 18 minutes until the pastry is puffed and golden brown
14 Remove the pan from the oven
15 Let the bites cool in the pan for 3 to 5 minutes
16 Carefully remove the pastry bites from the muffin pan
17 Garnish each bite with a small piece of fresh rosemary
18 Serve warm
Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 38 minutes
Kcal: 130 per serving | Servings: 12

Crockpot Garlic Butter Chicken Potatoes and Carrots
Ingredients:
2 pounds boneless skinless chicken breasts
1 and 1 half pounds baby potatoes halved
4 medium carrots sliced
1 small onion sliced
4 tablespoons unsalted butter melted
4 cloves garlic minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Italian seasoning
1 half teaspoon salt
1 quarter teaspoon black pepper
1 half cup chicken broth
2 tablespoons chopped fresh parsley
Directions:
1 Lightly grease the inside of the crockpot
2 Place the halved baby potatoes sliced carrots and sliced onion in the bottom of the crockpot
3 Season the chicken breasts with garlic powder onion powder paprika Italian seasoning salt and black pepper
4 Place the seasoned chicken breasts over the vegetables
5 In a small bowl combine the melted butter and minced garlic
6 Pour the garlic butter evenly over the chicken and vegetables
7 Pour the chicken broth around the sides of the crockpot
8 Cover the crockpot with the lid
9 Cook on low for 5 to 6 hours or on high for 3 to 4 hours until the chicken is fully cooked and the potatoes and carrots are tender
10 Carefully remove the chicken from the crockpot and place it on a plate
11 Stir the potatoes carrots and cooking juices gently to coat them evenly with the garlic butter
12 Return the chicken to the crockpot
13 Spoon some of the garlic butter juices over the chicken
14 Cover and cook for another 5 to 10 minutes
15 Taste and adjust the salt and black pepper if needed
16 Sprinkle with chopped fresh parsley
17 Serve warm
Prep Time: 15 minutes | Cooking Time: 6 hours | Total Time: 6 hours 15 minutes
Kcal: 490 per serving | Servings: 6

Crockpot Beef Stew
Ingredients:
2 pounds beef stew meat cut into bite sized pieces
4 medium potatoes peeled and cubed
3 carrots sliced
2 celery stalks sliced
1 medium onion diced
3 cloves garlic minced
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon salt
1 half teaspoon black pepper
2 tablespoons all purpose flour
2 tablespoons olive oil
1 cup frozen peas
Directions:
1 Pat the beef stew meat dry with paper towels
2 Place the flour paprika salt and black pepper in a bowl and stir to combine
3 Add the beef pieces and toss until lightly coated
4 Heat the olive oil in a large skillet over medium high heat
5 Add the beef in batches and sear for 2 to 3 minutes per side until browned
6 Transfer the browned beef to the crockpot
7 Add the potatoes carrots celery onion and minced garlic
8 In a separate bowl whisk together the beef broth tomato paste Worcestershire sauce dried thyme and dried rosemary
9 Pour the broth mixture over the beef and vegetables
10 Stir gently until everything is evenly combined
11 Cover the crockpot with the lid
12 Cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is tender and the vegetables are fully cooked
13 Add the frozen peas during the final 15 minutes of cooking
14 Stir gently and continue cooking until the peas are heated through
15 Taste and adjust the salt and black pepper if needed
16 Allow the stew to rest for 5 minutes before serving
17 Serve warm
Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes
Kcal: 430 per serving | Servings: 6

Blueberry Cream Cheese Crescent Rolls

Ingredients

* 1 can refrigerated crescent roll dough
* 8 oz cream cheese, softened
* ⅓ cup granulated sugar
* 1 tsp vanilla extract
* 1 cup fresh blueberries
* 2 tbsp melted butter
* ¾ cup powdered sugar
* 1–2 tbsp milk

Instructions

1. Preheat oven to 375°F and lightly grease a baking dish.
2. Unroll the crescent dough and press the seams together to create one large rectangle.
3. Beat the softened cream cheese, granulated sugar, and vanilla until smooth and creamy.
4. Spread the cream cheese mixture evenly over the dough, leaving a small border around the edges.
5. Sprinkle the blueberries evenly over the cream cheese.
6. Starting at one long edge, tightly roll the dough into a log.
7. Slice into 10–12 rolls and arrange cut-side up in the baking dish.
8. Brush the tops lightly with melted butter.
9. Bake for 20–25 minutes, or until puffed and golden brown.
10. Mix powdered sugar with enough milk to create a smooth glaze.
11. Let the rolls cool for about 5–10 minutes, then drizzle the glaze generously over the top and serve warm.

Creamy Chicken & Gravy Over Mashed Potatoes 🥔

Ingredients

* 3–4 boneless, skinless chicken breasts
* 2 cans cream of chicken soup
* 1 packet brown gravy mix
* 1 cup chicken broth
* Salt & black pepper, to taste
* Mashed potatoes, for serving
* Chopped parsley, optional
* Hawaiian rolls, optional for serving

Instructions

1. Place the chicken breasts in the bottom of your slow cooker and season lightly with salt and pepper.
2. Add the cream of chicken soup, brown gravy mix, and chicken broth.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.
4. Shred the chicken directly in the slow cooker using two forks.
5. Stir everything together until the shredded chicken is completely coated in the creamy gravy. If you want it thinner, add a splash more chicken broth.