BEST OF

COMMUNITY RECIPES

CHICKEN CRESCENT ROLL CASSEROLE

pg 1

APPLEBEES COPYCAT SHRIMP &

PARMESAN STEAK

MILLION DOLLAR SPAGHETTI

SPICY CHICKEN RIGATONI

CHICKEN, GREEN BEANS & POTATOES

CARRABBAS COPYCAT BREAD

DIPPING SPICE

PANERAS COPYCAT BAKED POTATO SOUP

CRAWFISH & CORN SOUP

SEES CANDIES COPYCAT FUDGE

THE ORIGINAL YUMM BOWL COPYCAT

10

BEST OF

COMMUNITY RECIPES

CHICKEN CRESCENT
ROLL CASSEROLE
RECIPE BY TASTEBOOK MEMBER KRISTEN

SERVINGS: 6

PREP TIME: 30 Minutes

COOK TIME: 30 Minutes

IF YOU LIKE THIS, CLICK ON THESE RECIPES:

Sausage Crescent Rolls

Turkey Crescent Roll-Ups
Chicken Caliente Crescent Casserole

1.

Set oven to 350F.

2.

Butter a casserole dish (any size to hold crescent rolls).

3.

In a saucepan, mix whipping cream, 34 cup grated cheese (can

use more cheese if desired) and undiluted chicken soup (can
season with black pepper if desired).

4.

Heat just until the cheese melts (do not boil).

5.

For the filling: In a bowl, mix the soft cream cheese with butter
until very smooth, then add in garlic powder (if using).

6.

Add in the chopped chicken, onion, and cheddar cheese; mix

well until combined.

7.

Add in 2 tablespoons whipping cream or mayonnaise; mix to

combine (add in a little more if the mixture seems too dry).

8.

Season with salt or white and black pepper to taste.

9.

Unroll the crescent rolls.

10.

Place 1 heaping tablespoon chicken mixture (or a little more) on

top of each crescent triangle, then roll up starting at the thicker
end.

teaspoon seasoning salt (or use 12 teaspoon

11.

Drizzle a small amount of soup mixture on the bottom of the dish.

white salt)

12.

Place the crescent rolls seam-side down on top of the creamed

mixture in the casserole.

13.

Drizzle the remaining sauce on top (you dont have to use the
full amount of cream sauce, just use as much as desired) and
sprinkle with 1 cup (or more) grated cheese, or amount desired.

14.

Bake for about 30 minutes.

2 8-ounce cans Pillsbury Original Crescents

dinner rolls
1 1034-ounce can cream of chicken soup,
undiluted

34

cup grated cheddar cheese or Swiss cheese

(or any cheese of choice)

12

cup whipping cream

FILLING
4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)

34
13

teaspoon garlic powder (optional)

cup onion, finely chopped (can use green
onions)

2 large cooked chicken breasts, finely

chopped (about 2 cups, or use cooked
turkey)

23
12
12

cup finely grated cheddar cheese

teaspoon ground black pepper

3 tablespoons mayonnaise or whipping cream

112 cup grated cheddar cheese (for topping)

SAVE THIS RECIPE ON TASTEBOOK.COM

BEST OF

COMMUNITY RECIPES

APPLEBEES COPYCAT
SHRIMP & PARMESAN
STEAK
RECIPE BY TASTEBOOK MEMBER KRISTEN

SERVINGS: 2

IF YOU LIKE THIS, CLICK ON THESE RECIPES:

Grilled Steak with Arugula & Shaved Parmesan

Grilled Porterhouse Steaks with Mixed Green Salad
Grilled Porterhouse Steak with Paprika-Parmesan Butter

2 10-ounce sirloin steaks

2 cups heavy cream (16 fluid ounces)

1.

Grill steaks to medium rare. Set aside.

2.

Heat cream in a sauce pan and lightly boil until it is half its
original volume, being careful not to scorch.

3.

Stir in Parmesan cheese, basil, salt, and pepper.

4.

In a large pan, saut shrimp over medium heat until pink and
cooked through.

5.

Top steaks with shrimp and cheese sauce.

2 tablespoons chopped fresh basil (or

2 teaspoons dry)

12

cup Parmesan cheese, grated

Salt to taste
Pepper to taste

20 shrimp, tails and shells removed

SAVE THIS RECIPE ON TASTEBOOK.COM

BEST OF

COMMUNITY RECIPES

MILLION DOLLAR
SPAGHETTI
RECIPE BY TASTEBOOK MEMBER KELLY

IF YOU LIKE THIS, CLICK ON THESE RECIPES:

Baked Spaghetti & Mozzarella

Turkey Tetrazzini
Spaghetti & Sausage Pie

1 7-ounce package thin spaghetti noodles

1.

Cook spaghetti noodles and drain. Saut beef in butter until

brown, then add onions, green peppers, salt, pepper, and tomato
sauce. Remove from heat.

2.

In a separate bowl, combine cheeses and sour cream.

3.

Using a 2-quart casserole dish, spread half of spaghetti noodles,

cover with cheese, and then cover with meat sauce and add
remaining noodles to the top.

4.

Pour melted butter over spaghetti noodles then spread remaining

meat sauce over the top.

5.

Bake at 325F for about 30 minutes.

1 teaspoon butter
112 pounds ground beef
Salt and pepper
1 teaspoon minced green pepper
1 8-ounce package cream cheese

14

cup sour cream

1 8-ounce container cottage cheese

13

cup onion, chopped

2 teaspoons melted butter

1 8-ounce can tomato sauce

SAVE THIS RECIPE ON TASTEBOOK.COM

BEST OF

COMMUNITY RECIPES

SPICY CHICKEN
RIGATONI
RECIPE BY TASTEBOOK MEMBER KERRY HICKS

IF YOU LIKE THIS, CLICK ON THESE RECIPES:

Chicken Puttanesca
Cheesy Baked Penne
Skillet Chicken Lasagna

14
12
18
18

cup oil

1.

In a saut pan, heat oil over medium heat. Add crushed red
pepper, salt, black pepper, and garlic and saut just long enough
for garlic to caramelize and red pepper to release flavor into the
oil. Add sliced chicken and saut briefly to coat in spices and
garlic.

2.

Add marinara sauce first and then Alfredo sauce and bring to
a simmer. Cook until sauce thickens slightly and chicken has
reached an internal temperature of 165F. Turn off flame, add
butter and peas and incorporate into sauce.

3.

Drop cooked pasta in boiling water for 3 seconds. Remove and

let drain for 15 seconds. Toss with the sauce. Place pasta and
sauce in pasta bowl, reserving the majority of the chicken to be
placed on top of the pasta. Using a rubber spatula, scrape any
remaining sauce from the pan to the pasta. Garnish with crushed
red pepper and serve.

tablespoon crushed red pepper

teaspoon salt
teaspoon ground black pepper

1 tablespoon chopped garlic

6 ounces chicken breast, sliced

34
12

cup marinara sauce

cup Alfredo sauce

2 teaspoons butter

14

cup frozen peas

1 pound rigatoni pasta, cooked according to

package directions
Additional 12 teaspoon crushed red pepper
(for garnish)

SAVE THIS RECIPE ON TASTEBOOK.COM

BEST OF

COMMUNITY RECIPES

CHICKEN, GREEN
BEANS & POTATOES
RECIPE BY TASTEBOOK MEMBER MELANIE

SERVINGS: 4

PREP TIME: 5 Minutes

COOK TIME: 1 Hour

IF YOU LIKE THIS, CLICK ON THESE RECIPES:

Lemon-Grilled Chicken Breasts

Green Bean Casserole
Crispy Baked Chicken Breasts

3-4 chicken breasts

Red baby potatoes, cut into quarters
Green beans (frozen, canned, or fresh)

12

stick of melted butter

1.

Arrange chicken, potatoes, and green beans in 9x13 dish.

2.

Sprinkle with the packet of Italian dressing mix and then top with
a melted stick of butter. Cover with foil and bake at 350F for
1 hour. Enjoy!

1 packet of Italian dressing mix (or any

seasoning mix of your choice)

SAVE THIS RECIPE ON TASTEBOOK.COM

BEST OF

COMMUNITY RECIPES

CARRABBAS COPYCAT
BREAD DIPPING SPICE
RECIPE BY TASTEBOOK MEMBER CHRISTINA J

SERVINGS: 1-4 Servings (14 cup)

PREP TIME: 10 Minutes

IF YOU LIKE THIS, CLICK ON THESE RECIPES:

Skinny Ranch Dip

Baked Artichoke Dip
Caprese Garlic Bread

1 tablespoon minced basil (or 1 teaspoon

dried)

1.

Combine all of the ingredients except the oil and lemon.

2.

Put in a small food processor. Pulse until all ingredients are about
the same consistency. Now stir in oil and lemon juice.

3.

To serve: Combine about 112 teaspoons spice blend to 3 to 4

tablespoons olive oil in a small dish.

1 tablespoon chopped Italian parsley (or

1 teaspoon dried)
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon ground black pepper

12 teaspoon kosher salt

14
12
18

teaspoon crushed red pepper flakes

teaspoon olive oil
teaspoon lemon juice

SAVE THIS RECIPE ON TASTEBOOK.COM

BEST OF

COMMUNITY RECIPES

PANERAS COPYCAT
BAKED POTATO SOUP
RECIPE BY TASTEBOOK MEMBER STEPHANIE MOLINA

PREP TIME: 15 Minutes

COOK TIME: 112 - 4 Hours

IF YOU LIKE THIS, CLICK ON THESE RECIPES:

Ham, Potato & Leek Soup

Chicken Pot Pie Soup
Easy Sausage & Tortellini Soup

6 cups chicken broth

1.

Combine broth, potatoes, and spices and boil on medium heat

until potatoes are tender.

2.

Smash a few of the potatoes to release their starch for

thickening.

3.

If you like it smooth, smash the potatoes more. If you like it

chunky, just leave as is. The texture is up to you.

4.

Reduce to low heat.

5.

Add cream cheese, bacon, and green onion.

6.

Heat, stirring frequently, until cheese melts (it will take a while for
the cream cheese to fully melt).

7.

Simmer for at least 30-40 minutes (if you have 3-4 hours to
simmer it is ideal) stir, and serve.

6-8 cups peeled and cubed potatoes

12
14
14

teaspoon seasoning salt

teaspoon white pepper
teaspoon ground red pepper

1 8-ounce package cream cheese, cut into

chunks, room temperature
4-5 slices bacon, cooked and crumbled
(optional, but recommended)

12

cup chopped green onion (more if desired)

SAVE THIS RECIPE ON TASTEBOOK.COM

BEST OF

COMMUNITY RECIPES

CRAWFISH &
CORN SOUP
RECIPE BY TASTEBOOK MEMBER SHEILA M. JUNEAU

PREP TIME: 15 Minutes

COOK TIME: 30 Minutes

IF YOU LIKE THIS, CLICK ON THESE RECIPES:

Mr. Johns Chorizo & Seafood Gumbo

Clam Chowder
Shrimp & Grits

2 tablespoons butter

1.

In a large pot, saut onions, bell pepper, celery, Emerils

Essence, and salt in the butter.

2.

Add Rotel tomatoes and cook 5 minutes, stirring occasionally.

3.

Stir in corn, crawfish, and milk.

4.

Salt and pepper to taste.

5.

Cook over low heat for approximately 30 minutes.

1 onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1 can Rotel tomatoes
Emerils Essence (to taste)
Salt & pepper (to taste)
2 cans whole kernel corn
1 can cream corn
1 pound crawfish
1 12-ounce can evaporated milk

SAVE THIS RECIPE ON TASTEBOOK.COM

BEST OF

COMMUNITY RECIPES

SEES CANDIES
COPYCAT FUDGE
RECIPE BY TASTEBOOK MEMBER BENZLEY

MAKES: 5 pounds

IF YOU LIKE THIS, CLICK ON THESE RECIPES:

Strawberry Brownie Cupcakes

2-Ingredient Ice Cream
Skor Bits & Caramel Apple Dip

412 cups sugar

3 12-ounce packages semi-sweet
chocolate chips

12

pound margarine

teaspoon vanilla

1 12-ounce can evaporated milk

7

ounces marshmallow cream

cups unsalted nuts, chopped

SAVE THIS RECIPE ON TASTEBOOK.COM

1.

In a large pot, mix 412 cups sugar with one can evaporated milk.

2.

Boil 7 to 8 minutes, stirring often (rolling boil).

3.

Separately, in a large bowl, cream together the chocolate chips,

marshmallow cream, and margarine.

4.

Pour hot sugar and milk mixture over chocolate mixture.

5.

After chocolate has melted, add nuts and vanilla, and blend well.
Pour into buttered half-sheet baking pans. Chill in the refrigerator.

6.

Cut into squares before firm and serve.

BEST OF

COMMUNITY RECIPES

THE ORIGINAL
YUMM BOWL COPYCAT
RECIPE BY TASTEBOOK MEMBER MARY-CHARLES RASBACH

SERVINGS: 8

IF YOU LIKE THIS, CLICK ON THESE RECIPES:

Southwestern Black Bean Salad

Mexican Layer Dip
Simple Salsa

FOR THE YUMM SAUCE

FOR THE YUMM SAUCE

12
12
12
12

cup water

1.

In a small measuring cup, mix together the water and lemon juice.
In a separate small measuring cup, measure out the appropriate
amount of oil. Set both aside.

2.

In a blender or food processor, process the almonds, nutritional

yeast, garbanzo beans, soybeans or tofu, garlic, salt, curry,
oregano, and cilantro together until almost fully ground, about 15
seconds.

3.

Scrape down the bowl with a rubber spatula. With the machine
running, add lemon juice-water mixture in steady stream through
feed tube. Scrape down bowl and continue to process for 1
minute. With the machine running, add the oil mixture in a steady
stream through feed tube; continue to process until the sauce is
smooth and creamy, about 15 seconds, scraping down bowl as
needed.

4.

Transfer the sauce to a clean bottle or jar, cover, and refrigerate

overnight to allow the flavors to blend.

cup fresh lemon juice

cup grapeseed or canola oil
cup almond meal (or finely
chopped almonds)

13
12
14

cup nutritional yeast

cup cooked garbanzo beans
cup cooked soybeans (or 13 cup tofu)

1-2 garlic cloves, minced or pressed

12 teaspoon salt
112 teaspoons curry powder
1 teaspoon dried oregano
1 teaspoon dried cilantro

FOR THE ORIGINAL YUMM BOWL

Brown rice, cooked (about 4 cups)
Black beans, cooked (about 3 cups)
Shredded cheddar cheese
Salsa

TO ASSEMBLE THE YUMM BOWL

5.

Place a scoop of cooked brown rice in an individual-sized serving

bowl, then layer a scoop of black beans over the rice. Drizzle
the rice and beans with a desired amount of Yumm Sauce, then
sprinkle shredded cheddar cheese over the rice.

6.

Spoon a dollop of salsa in the middle of the bowl, then spoon

the tomato, avocado, and olives around the perimeter. Place a
dollop of sour cream in the center of the bowl, garnish with some
cilantro sprigs, and serve.

Diced fresh tomato

Sliced fresh avocado
Sliced black olives
Sour cream
Fresh cilantro sprigs

SAVE THIS RECIPE ON TASTEBOOK.COM

10