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This Baked Caramelized Onion Dip with Gruyere Cheese has just the right amount of creaminess with plenty of sweet caramelized onions and melted cheese in every bite! Hot, bubbly, and delicious! This Baked Caramelized Onion Dip with Gruyere Cheese is absolutely insane! Well, not insane like Lizzie Borden, this is the type of insane your family will love! Ingredients 2 cups caramelized onions (RECIPE BELOW) ~3 large onions 1/2 cup Mayo 1/2 Sour Cream 1 1/2 cups of shredded Gruyere cheese divided 1 tsp Garlic powder A few grinds of Fresh Ground Pepper to taste Get the full recipe and instructions here >> Baked Caramelized Onion Dip with Gruyere Cheese @ foxvalleyfoodie.com

Caramelized Butternut Squash makes the tastiest side dish! It's one of the best ways to cook butternut squash and it's super easy to make! With a little sweet and a little spice, this butternut squash recipe will knock your socks off!  On its own, squash has a great flavor but when you caramelize it, it really brings out the sweetness of the squash. It is so fragrant and flavorful! Adding a little bit of cayenne to the caramelized butternut squash gives it a little added kick in every bite. The combination of salty, sweet and spicy is so tasty! I really think this is the best way ever to make caramelized butternut squash! Ingredients 2 medium butternut squash (about 4-5 pounds total) ¼ cup Truvia Brown Sugar Blend 5 Tbsp. unsalted butter, melted 1½ tsp. salt fresh cracked black pepper cayenne pepper, to taste (omit if preferred) Get the full recipe and instructions here >> Caramelized Butternut Squash @ yummyhealthyeasy.com

Just finished this for dinner tonight and it’s the most perfect mac and cheese! The amounts of garlic and cheese you have here are perfect. Just perfect! Even my son who hates mac and cheese now loves it! It wasn’t too heavy like other recipes we’ve had in the past.  This Garlic Parmesan Mac And Cheese is better than the original! A thick and creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories and time! Ingredients: 500 g | 1 pound dry weight pasta (elbow, macaroni, cellentani, or any other pasta)     Crispy Topping: 1½ tablespoons butter ⅔ cup Panko breadcrumbs     Sauce: ¼ cup butter 4 cloves garlic, crushed ¼ cup flour (all purpose or plain) 4½ cups milk, divided (I used skim, but 2% or full fat are fine to use) 1 tablespoon cornstarch (corn flour) salt and pepper, to season 1 tablespoon chicken bouillon powder (or a vegetable stock powder) ¾ cup low fat grated cheddar cheese 1 cup grate...

Love this idea!  We have lots of Fall and Thanksgiving entertaining coming up, so a cheese leaf platter is the perfect idea! Easy, fun, delicious. Enjoy! Make it a Yummy day! Add some pretzel crackers to the platter before serving it. They have a woody look that makes them fit with the leaf theme of the platter, and the contrast of the crackers and cheese makes the leaf shapes show up better. If you add crackers like this, don't do it too far in advance or they will loose their crispness. Wait until serving time, gently lift the cheese leaves and tuck pretzel crackers underneath. It doesn't take long and can be done at the last minute. I love the colors of fall leaves, and this is a fun, festive way to celebrate fall leaves on a cheese platter. An added bonus of this party platter is that it can be prepared at least 2-3 days ahead. No last minute panic! Get the full recipe and instructions here >> Autumn Leaf Wreath Cheese Platter @ theyummylife.com

These were amazing! Made them tonight and both the hubs and I devoured them. This may be the only way I ever cook sweet potatoes again. Easy to prepare and very tasty.  I love everything sweet potato, and have been doing exactly this with ordinary “spuds” which my family just adore but haven’t tried the sweet variety. Garlic Butter Smashed Sweet Potatoes With Parmesan Cheese are crispy and buttery on the outside, while soft and sweet on the inside, making way for one of the best ways to eat a sweet potato! Ingredients: 4 medium sweet potatoes (or 3 large sweet potatoes)* A light spray of olive oil 3 tablespoons melted butter 4 cloves garlic, crushed 1 tablespoon fresh chopped parsley Kosher Salt and Black Pepper to taste 2 tablespoons Parmesan Cheese Get the full recipe and instructions here >> Garlic Butter Smashed Sweet Potatoes With Parmesan Cheese @ cafedelites.com

At the root of this appetizer is a boatload of sweet, citrusy flavor. Children will find the carved pineapple appealing and be eager to dig into the delicious dip inside with fresh-cut chunks of summer fruit. Pineapple Boat with Fluffy Fruit Dip Yield: 6 cups dip Ingredients 1/2 cup sugar 1 egg, beaten 2 tablespoons orange juice 2 tablespoons grated orange peel 2 teaspoons lemon juice 2 teaspoons grated lemon peel 1 package (3 ounces) cream cheese, softened 1 carton (12 ounces) frozen whipped topping, thawed 1 large ripe pineapple Additional orange and lemon peel, optional Assorted fresh fruit Directions In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat. In a bowl, beat cream cheese. Gradually add egg mixture, beating until smooth. Cool to room temperature. Fold in whipped topping. Refrigerate until serving. Stand pineapple upright and vertically cut about a third from one side, leaving the top attached. Remov...

While this recipe might sound involved, it can be fixed in just 30 minutes. It's a hit at the potluck table—and I don't have to bring any home after the shindig! Crowd-Pleasing Taco Salad Yield: 10 servings Ingredients: 1 pound ground turkey or beef 1/2 cup ketchup 1 teaspoon dried oregano 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 medium head iceberg lettuce, torn 2 medium tomatoes, diced 1 cup (4 ounces) shredded Mexican cheese blend 1 can (2-1/4 ounces) sliced ripe olives, drained 1/2 cup mayonnaise 1/4 cup taco sauce 1 package (10-1/2 ounces) corn chips Directions: In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.

This hearty, vegetable lasagna is the only lasagna my wife will eat. We love it!!! Hope you all enjoy as much as we do. Hearty Vegetable Lasagna Yield: 12 servings Ingredients: 1 (16 ounce) package lasagna noodles 1 pound fresh mushrooms, sliced 3/4 cup chopped green bell pepper 3/4 cup chopped onion 3 cloves garlic, minced 2 tablespoons vegetable oil 2 (26 ounce) jars pasta sauce 1 teaspoon dried basil 1 (15 ounce) container part-skim ricotta cheese 4 cups shredded mozzarella cheese 2 eggs 1/2 cup grated Parmesan cheese Directions: Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes. Mix together ricotta, 2 cups mozzarella cheese, and eggs. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13...

A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!" Broccoli Rice Casserole Yield: 10 servings Ingredients: 2 (10 ounce) packages frozen chopped broccoli 3 cups instant rice 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1 1/4 cups water 1 (16 ounce) package processed American cheese, cubed 1 tablespoon butter 1 bunch celery, chopped 1 large onion, chopped salt and pepper to taste Directions: Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, ...

This is a very simple and hearty chili with plenty of flavor. It's even better the second day! I serve this with lowfat Cheddar cheese and lowfat sour cream. It's also delicious with crackers. Simple Turkey Chili Yield: 8 servings Ingredients: 1 1/2 teaspoons olive oil 1 pound ground turkey 1 onion, chopped 2 cups water 1 (28 ounce) can canned crushed tomatoes 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed 1 tablespoon garlic, minced 2 tablespoons chili powder 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper Directions: Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and s...

This is an actual recipe from a former employee of a popular drive-in restaurant. Crispy coated onion rings like the pro's make! Old Fashioned Onion Rings Yield: 3 serving Ingredients: 1 large onion, cut into 1/4-inch slices 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 egg 1 cup milk, or as needed 3/4 cup dry bread crumbs seasoned salt to taste 1 quart oil for frying, or as needed Directions: Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish....

  Here’s a casserole as tasty as Eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. Eggs Benedict Casserole Yield: 12 servings (1-2/3 cups sauce) Ingredients: 12 ounces Canadian bacon, chopped 6 English muffins, split and cut into 1-inch pieces 8 eggs 2 cups 2% milk 1 teaspoon onion powder 1/4 teaspoon paprika    HOLLANDAISE SAUCE: 4 egg yolks 1/2 cup heavy whipping cream 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1/2 cup butter, melted Directions: Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center come...

With its bacon and cheese flair, this side dish makes a welcome addition to barbecues. Three-Cheese Potatoes Yield: 4-6 servings Ingredients: 3 large potatoes, peeled and cut into 1-inch cubes 1 medium onion, chopped 3 tablespoons grated Parmesan cheese 1 tablespoon minced chives 1/2 teaspoon seasoned salt 1/4 teaspoon pepper 2 tablespoons butter 1/2 cup crumbled cooked bacon 1/2 cup shredded part-skim mozzarella cheese 1/2 cup shredded cheddar cheese Directions: In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender. Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape.

The key to making this recipe is to use mashed potatoes, which are firm from chilling. Serve with sour cream or ranch salad dressing on the side. Fried Mashed Potato Balls Yield: 6 servings Ingredients: 2 cups cold mashed potatoes 1 egg, lightly beaten 3/4 cup shredded cheddar cheese 1/2 cup chopped green onions 1/4 cup real bacon bits 1/2 cup dry bread crumbs Oil for frying Directions: Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm.

This cheesy entree can be assembled ahead of time and popped in the oven when company arrives. Chicken Broccoli Shells Yield: 7 servings Ingredients: 1 jar (16 ounces) Alfredo sauce 2 cups frozen chopped broccoli, thawed 2 cups diced cooked chicken 1 cup (4 ounces) shredded cheddar cheese 1/4 cup shredded Parmesan cheese 21 jumbo pasta shells, cooked and drained Directions: In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through.

 You won’t believe something this easy could taste so fantastic! Crunchy outside, gooey cheese inside...a treat all ages will love. Kids could help wrap them, too. Mozzarella Stick Yield: 1 dozen Ingredients: 12 pieces string cheese 12 egg roll wrappers Oil for deep-fat frying Marinara or spaghetti sauce Directions: Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese. In an electric skillet, heat 1/2 in. of oil to 375°. Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining. Crab-Stuffed Mushrooms Yield: 2-1/2 dozen Ingredients: 1 medium tomato, seeded and diced 1/2 cup soft bread crumbs 2 tablespoons mayonnaise 1 tablespoon minced fresh parsley 1 garlic clove, minced 1/4 teaspoon salt Dash cayenne pepper 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed 30 medium fresh mushrooms 1 tablespoon olive oil 1/4 cup shredded Parmesan cheese Directions: In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside. Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm.

This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare. Lemon Cream Pasta with Chicken Yield: 4 servings Ingredients: 3 skinless, boneless chicken breast halves 1 lemon, quartered 2 teaspoons garlic powder, divided 1 teaspoon ground black pepper, divided 2 (14.5 ounce) cans chicken broth 1/4 cup fresh lemon juice 1 (8 ounce) package rotelle pasta 1 cup heavy cream 1 teaspoon grated lemon zest Directions: Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside. Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. C...

These enchiladas are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil. Enchiladas Verdes Yield: 6 servings Ingredients: 1 pound lean ground beef (90% lean) 1 large onion, chopped 1/4 teaspoon salt 1 small garlic clove, minced 2 cups (8 ounces) shredded cheddar cheese 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 package (8 ounces) process cheese (Velveeta), cubed 3/4 cup evaporated milk 1 can (4 ounces) chopped green chilies, drained 1 jar (2 ounces) diced pimientos, drained 12 corn tortillas (6 inches) 1/4 cup canola oil Directions: In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside. Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimien...

My wife loves this casserole…but it never lasts too long! Packed with black beans, cheese, tomatoes and Southwest flavor, it's an impressive-looking entree that's as simple as it is simply delicious! Enchilada Casserole Yield: 8 servings Ingredients: 1 pound lean ground beef (90% lean) 1 large onion, chopped 2 cups salsa 1 can (15 ounces) black beans, rinsed and drained 1/4 cup reduced-fat Italian salad dressing 2 tablespoons reduced-sodium taco seasoning 1/4 teaspoon ground cumin 6 flour tortillas (8 inches) 3/4 cup reduced-fat sour cream 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend 1 cup shredded lettuce 1 medium tomato, chopped 1/4 cup minced fresh cilantro Directions: In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese....