Carrie Underwood - Misc

Carrie Underwood's 10 Year Opry Member Anniversary


Keith Urban and Carrie Underwood | "The Fighter" | LIVE at 2017 CMT Music Awards


Carrie Underwood Carpool Karaoke



Carrie Underwood Opens Up About Her Accident, New Music, & Athletic Clothing Line | TODAY

Kid Yodeler Mason Ramsey

Ellen


Bobby Bones

Adam Rippon - Ellen

Olympic Ice Skater Adam Rippon on Being a Hero for LGBTQ Youth


Olympian Adam Rippon Has Been Sleeping on Shawn Mendes


Adam Rippon, FULL INTERVIEW On "The Ellen DeGeneres Show" | 3/1/2018

Chicken Toscana

Ingredients

• 2
  slices bacon
• 1 1/2
  pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
• 1
  large onion, chopped (about 1 cup)
• 3
  cloves garlic, minced
• 1/4
  teaspoon crushed red pepper
• 1
  can Campbell's® Condensed Cream of Mushroom Soup
• 1
  cup Swanson® Unsalted Chicken Stock
• 1
  can (about 15 ounces) low sodium cannellini beans, rinsed and drained
• 8
  ounces baby spinach (about 10 loosely packed cups)
• 1
  tablespoon lemon juice

How to Make It

Step 1

Cook the bacon in a 12-inch skillet over medium-low heat until crisp.  Remove the bacon from the skillet and drain on paper towels. Crumble the bacon.  Reserve the drippings in the skillet.

Step 2

Season the chicken as desired.  Heat the drippings in the skillet over medium-high heat.  Add the chicken and cook for 5 minutes or until browned, stirring occasionally.  Remove the chicken from the skillet.

Step 3

Add the onion to the skillet and cook for 5 minutes or until tender, stirring occasionally.  Add the garlic and red pepper and cook and stir for 1 minute.

Step 4

Stir in the soup and stock and heat to a boil.  Stir in the beans.  Return the chicken to the skillet. Reduce the heat to medium-low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Stir in the spinach and lemon juice and cook until spinach is wilted.  Season to taste.  Sprinkle with the bacon.

prep time15minutes

total time40minutes

serves4people

Slow Cooker Loaded Mashed Potatoes (2)

Ingredients

• 5
  pounds red potato, whole and unpeeled
• 2
  cups Swanson® Chicken Broth
• 4
  tablespoons butter
• 1 1/2
  cups shredded Cheddar cheese (about 4 ounces)
• 4
  ounces cream cheese
• 8
  ounces (about 8 slices) bacon, cooked, drained and crumbled
• 3
  green onion, chopped

How to Make It

Step 1

Place the potatoes into a 6-quart slow cooker.  Add the broth.

Step 2

Cover and cook on HIGH for 4 hours or until the potatoes are tender. Do not drain.

Step 3

Mash the potatoes and broth in the cooker.  Stir in 1 cup Cheddar cheese, the cream cheese, butter, bacon and green onions.  Season to taste.  Top with the remaining Cheddar cheese.  Serve immediately or keep on WARM in slow cooker for up to 2 hours.  Stir before serving.

prep time15minutes

total time4 hr15 minutes

serves16people

PARMESAN GARLIC SWEET POTATOES

Ingredients

• 3 medium sweet potatoes (about 2 pounds total), cut into 1 1/2-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup finely grated Parmesan cheese, divided

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, place the potatoes, oil, salt, and pepper and toss to combine. Transfer the potatoes to a rimmed baking sheet and spread into a single layer. Roast for 15 minutes, then using a spatula, flip the potatoes over and cook until browned and tender, about 10 minutes more.
3. Remove the baking sheet from the oven. Set the oven to broil. Sprinkle the potatoes with the garlic and half of the cheese and stir to coat well. Sprinkle the remaining cheese over the potatoes. Broil until the cheese is soft and melted, 1 to 2 minutes.

Blackberry Bourbon Smash

If you want to make the mocktail version, just substitute bourbon with pineapple juice!

INGREDIENTS
granulated sugar – for the rim of the glasses
zest from 1 lime – again for the rims
8-10 fresh blackberries
7-8 mint leaves
juice from half a lemon
1-2 tablespoons honey
2 ounces bourbon (use more or less, to taste)
ginger beer for topping
MOCKTAIL: do not add bourbon; add 2 oz. (use more or less, to taste) of pineapple juice

INSTRUCTIONS
• On a shallow plate, combine the sugar and lime zest. Run the lime wedge around the edge of your glasses, then place each glass onto the plate, rim down, to create a sugar/lime rim.
• In a cocktail shaker or glass jar, add the blackberries, mint, lemon juice and honey. Then, muddle all of the ingredients together, pressing everything to release the juices and combine. Add bourbon.
• Add ice to your rimmed glass and pour the drink over the ice. Top the glass with a little more ice, then pour the ginger beer over the top and gently stir to combine.
• Garnish with fresh mint.
• ENJOY!

Strawberry Arugula Pizza

prep time15 min

total time 35 min

serves 6 - 8

INGREDIENTS

10-oz raw pizza dough

8 oz Mozzarella cheese, shredded

1 pint strawberries, sliced into 1-inch pieces

4 oz feta cheese

2 oz strawberry preserves

salt

extra virgin olive oil

1 cup fresh baby arugula leaves

4 oz pecans, chopped

prepared balsamic glaze

flour (for handling dough)

DIRECTIONS

1. Sprinkle 8-oz ball of raw dough liberally with flour. Hand shape dough into shape.

2. Cover dough with Mozzarella cheese, fresh strawberries and crumbled feta cheese.

3. Pour strawberry preserves on top.

4. Sprinkle a little salt. Drizzle with extra virgin olive oil.

5. Bake at 400ºF for 20-25 minutes.

6. Remove pizza from the oven and liberally sprinkle chopped pecans and baby arugula.

7. Drizzle balsamic glaze on the pizza.

Chef Adam Richman - Spaghetti Pie

Serves 4

Ingredients

1 pound spaghetti, cooked (preferably from leftovers)
3 large eggs
1 cup grated parmesan cheese
1 ½ cups shredded mozzarella
1 cup tomato paste, divided
2 tablespoons olive oil
Coarse salt

Directions

1. Preheat oven to 350 degrees.

2. In a large bowl, mix together cooked spaghetti, eggs, parmesan cheese, 1 cup mozzarella, and ¾ cup tomato paste.

3. Coat an ovenproof pie plate with olive oil. Add remaining ¼ cup tomato paste to pie plate, spreading evenly. Press pasta into the tomato paste and top with remaining ½ cup mozzarella.

4. Transfer pie plate to oven and bake 30 to 35 minutes. Remove from oven and let stand 10 minutes. Cut into wedges using a sharp knife or pizza cutter; serve.

If you live in the Lu

New Eats in the Lu.....BLK MKT

Crockpot Baked Spaghetti

Ingredients; 

• 1 lb ground beef
• 1 onion, finely chopped
• 1 tsp. minced garlic or garlic powder
• 1 tsp. dried basil
• 1 tsp. dried parsley
• 1 (28 oz.) can diced tomatoes
•  2 1/2 cups pasta sauce (this is the large 650ml jar)
• 2 1/2 cups chicken broth
• 3 cups Mostaccioli Pasta
• 1 cup shredded mozzarella cheese

Directions:

• Combine ground beef, garlic and onion.
• In a 4 quart crock pot combine the ground beef mixture, basil, parsley, tomatoes, pasta sauce and chicken broth
• Cook this mixture on high three hours
• Add pasta to the crock pot, stir after 20 minutes, stir again after another 20 minutes (40 minutes cooking time for the pasta total) Keep the crock pot on high while the pasta is cooking.
• Add cheese to top, replace lid, let cheese melt
• Uncover lid, serve and enjoy!

Pumpkin Spice Cake

Prep time:  15 mins

Cook time:  50 mins

Total time:  1 hour 5 mins

Serves: 6-8 servings

Ingredients:

1 1/4 cups flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
1/2 tsp nutmeg
1 cup canned pumpkin
1/4 cup oil
1 tsp vanilla

Topping ingredients:
1 cup brown sugar
1/2 tsp cinnamon
1 1/2 cups hot water

Instructions

1. Whisk together the flour, baking powder, salt, sugar, and all of the delicious fall spices
2. Add the pumpkin, oil, and vanilla to the dry mixture
3. Stir with a spatula until blended
4. Spread into a sprayed 9″ square pan
5. Mix together the brown sugar and cinnamon
6. Sprinkle this dry mixture evenly over the batter
7. Microwave water until hot to the tough about 1½ to two minutes
8. Pour the hot water over the top of the cinnamon/brown sugar mixture
9. Bake at 350° for about 50 minutes
10. This is where the magic happens 🙂
11. The cake will rise to the top and it will be baked, but there will be a sauce under the cake
12. Serve warm with vanilla ice cream and drizzle the sauce over the ice cream - YUM!

5-Ingredient Chicken and Dumplings for Two

• Prep20 MIN
• Total20 MIN
• Ingredients6
• Servings2

Ingredients

2

cups Progresso™ reduced sodium chicken broth (from 32-oz carton)

1

tablespoon ranch salad dressing & seasoning mix (from 1-oz package)

1/8

teaspoon black pepper

1 1/2

cups shredded cooked chicken 

3

Pillsbury™ frozen buttermilk biscuits (from 25-oz bag), thawed

1/2

cup shredded Cheddar cheese (2 oz) <br> <br> 

Steps

• 1

  In 1 1/2- or 2-quart saucepan, heat broth, ranch seasoning mix, pepper and chicken to boiling.

2

Cut each biscuit in half lengthwise, and cut each half into 4 pieces; add to boiling mixture. Reduce heat to medium; simmer uncovered 5 to 7 minutes, stirring frequently, until dumplings are cooked through and mixture is slightly thickened.

3

Stir in Cheddar cheese until cheese melts. Serve immediately.

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Crockpot White Hot Chocolate

Prep time:  5 mins

Cook time:  2 hours

Total time:  2 hours 5 mins

Serves: 6

 

Ingredients

• 6 cups 2% or Whole Milk
• 1 bag Ghiradelli Classic White Chocolate Chips {11 oz. or just under 2 cups}
• 1.5 tsp. Vanilla

Instructions

1. Add all ingredients to Crockpot, Stir, and Cover with Lid.
2. Cook on LOW for 2 hours, stirring occasionally. {Once hot and all white chocolate chips have melted, it’s done!}
3. Stir again just prior to serving, and ENJOY!
4. Optional: Top with whipped cream and crushed candy canes to send it over the top!