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Recipes
SLOW-COOKER CHICKEN TORTILLA SOUP
By stepjo7269
Allrecipes By: Elena "Garnish with grated Cheddar, avocadoes, and a splash of fresh lime juice
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable oil
- Directions
- ●Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
- ●Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- ●Preheat oven to 400 degrees F.
- ●Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
- ●Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
STRAWBERRY BROWNIE CHEESECAKE
By stepjo7269
Pillsbury Fresh & Frosty Cookbook p
- Topping:
- 29 ounce package Pillsbury Refrigerated Spread’n Bake Fudge Brownies
- 8 ounce package cream cheese, softened
- 2 tablespoons sugar
- 2 tablespoons milk
- 1 pint (2 cups) strawberries halved
- Glaze:
- ½ cup strawberry preserves
- Directions:
- ● Heat oven to 350 degrees F; Grease a 10 inch springform pan.
- ● Spread brownie dough in prepared pan.
- ● Bake at 350 degrees for 36 to 42 minutes. Cool completely; remove sides of pan.
- ● In medium bowl, combine cream cheese, sugar, and milk; beat until smooth.
- ● Spread evenly over top of cooled brownies.
- ● Arrange strawberry halves on top of cream cheese mixture.
- ● In a small saucepan, heat strawberry preserves until they are of drizzling consistency;
- Pour over strawberries.
- ● Refrigerate at least 1 hour before serving.
- ● Refrigerate leftovers.
CARAMEL PEAR PUDDING
By stepjo7269
Taste of Home By: Diane Halferty from Corpus Christi, Texas
- Directions:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/2 cup 2% milk
- 4 medium pears, peeled and cubed
- 1/2 cup chopped pecans
- 3/4 cup packed brown sugar
- 1/4 cup butter, softened
- 1/2 cup boiling water
- Vanilla ice cream, optional
- ●In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and cloves. Stir in milk until smooth. Add pears and pecans.
- ●Spread evenly into a 3-qt. slow cooker coated with cooking spray.
- ●In a small bowl, combine brown sugar and butter; stir in boiling water. Pour over batter (do not stir).
- ●Cover and cook on low for 3-4 hours or until pears are tender.
DEATH BY CHOCOLATE III
By stepjo7269
Allrecipes By: LaNita
- Directions:
- 1 (19.8 ounce) package brownie mix
- 2 (3.9 ounce) packages instant chocolate pudding mix
- 1 (16 ounce) package frozen whipped topping, thawed
- 3 (1.4 ounce) bars chocolate covered English toffee
- ●Prepare brownies according to package directions. Let cool.
- ●Mix pudding according to package directions.
- ●In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
- ●Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
- ●Refrigerate.
- Note: This is best if made the day before you serve it.
MARGARITAS
By stepjo7269
Allrecipes By: Katherine Everyone says I make the best margaritas
- Ingredients
- 1 (6 ounce) can frozen limeade concentrate
- 6 fluid ounces tequila
- 2 fluid ounces triple sec
- Directions
- ● Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec.
- ● Blend until smooth.
- ● Pour into glasses and serve.
CHEESE STRAWS II
By stepjo7269
Joanna Hearn
- 1 lb. cheese
- 1/2 lb. butter
- 1 tsp. salt
- 1/4 tsp. red pepper
- 3 C. flour
- • Combine all ingredients except of flour.
- • Mix in flour.
- • Roll out dough and cut into strips.
- • Bake on a greased cookie sheet @ 350F until done.
CHICKEN FRIED RICE
By stepjo7269
Taste of Home By; Taryn Kuebelbeck from Plymouth, MN
- Directions:
- 1 small carrot, finely chopped
- 1 celery rib, chopped
- 3 tablespoons canola oil
- 4 cups cold cooked instant rice
- 3 eggs, beaten
- 2 cups cubed cooked chicken
- 1/4 cup chopped green onions
- 2 tablespoons soy sauce
- 1/4 teaspoon pepper
- ●In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.
- ●Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through.
CHICKEN ASPARAGUS SOUP
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 100 g. chicken breast
- 2 c. chicken bouillon base
- 8 oz. fresh asparagus
- 2 t. fresh ginger
- 1/2 t. onion salt
- 1/2 apple, thinly sliced (optional)
- ●In a large sauce pan, combine ingredients except for chicken and apple.
- ●Bring to a boil and then reduce heat.
- ●Cover and simmer until asparagus in tender-crisp (approx. 10 minutes).
- ●Add chicken and heat through.
- ●To serve, float apple slices on top.
*BALSAMIC SALAD DRESSING
By stepjo7269
Taste of Home Quick Cooking By: Alice Coate from Bryan, Texas
- Directions:
- 3/4 cup tomato juice
- 1/4 cup balsamic or red wine vinegar
- 1 envelope Italian salad dressing mix
- 2 teaspoons sugar
- ●In a jar with a tight-fitting lid, combine all ingredients; shake well.
- ●Store in the refrigerator.
- Yield: 1 cup.
POLYNESIAN PORK CHOPS
By stepjo7269
Tast of Home's Cooking School Magazine p
- Directions:
- 4 boneless pork chops, 3/4 inch thick (about 1 pound)
- 1 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 1 medium onion, chopped (about ½ cup)
- 1 can (10-3/4 ounces) Campbell’s Condensed Golden Mushroom Soup
- 1/4 cup water
- 1 can (8 ounces) pineapple chunks, drained, reserving juice
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 cups hot cooked regular long-grain white rice
- Sliced green onion
- ● Season the pork with the garlic powder.
- ● Heat the oil in a 10 inch skillet over medium-high heat. Add the pork and cook until will browned on both sides.
- ● Add the onion, soup, water, pineapple juice, soy sauce ad honey to the skillet and heat to a boil. Reduce the heat to low.
- ● Cook for 10 minutes or until the pork is cooked through. Stir in the pineapple.
- ● Serve the pork and sauce with the rice and sprinkle with the green onion.