Danie Leblanc
More ideas from Danie
Dinner tonight :) Chicken Ranch Pasta: 8 ounces penne pasta, 1 Tablespoon butter, 1 Tbsp flour, 2 Tbsp dry Ranch Dressing seasoning mix, 2 cups milk, 1 cup shredded cheddar cheese, 1/3 cup cooked/chopped bacon, 2 cups cooked chopped chicken

Chicken Ranch Pasta 8 ounces penne pasta 1 Tablespoon butter 1 Tbsp flour 2 Tbsp dry ranch dressing seasoning mix 2 cups milk 1 cup shredded cheddar cheese cup cooked, chopped bacon 2 cups cooked chopped chicken - Click image to find more main dish Pin

25 fall soups.....gotta remember this in a few months. Crock pot heaven!

25 fall soups::I made the Tortellini Vegetable Soup shown in the picture and it is definately a keeper. The only thing I would be careful of is overcooking the tortellini, maybe not add it in so soon?

Preheat oven to 400 degrees F. Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the oven for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon and cheese and continue baking until the cheese has melted.

Preheat oven Brush both sides of potato slices w/butter; place them on ungreased cookie sheet. Bake in oven minutes or until lightly browned on both sides, turning once. When potatoes are ready, top w/bacon & cheese, continue baking until cheese melts.