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Recipes
Potatoes - Southwest Potato Packet
By á-47
Cut 1 piece of foil large enough to hold all the veggies
- 4 medium potatoes
- 1 medium onion, thinly sliced
- 1 tea. seasoned salt
- 1/2 tea. chili powder
- 1/4 tea. cumin
- 1 (4.5 oz) can chopped green chilies, undrained
- 1 cup shredded cheddar cheese
- Salsa
- Chopped fresh cilantro
- Sour cream
Corn on the Cob - Queso Fresco Grilled Corn
By á-47
Boil ears of corn in water until tender, 15 minutes; cool
- 4 ears corn
- 2 Tbsp. mayonnaise
- 1 Tbsp. canned chipotle puree
- 1 tea. lime juice
- curmbled fresh white cheese, such as queso fresco
Breasts - easy stuffed and rolled
By á-47
Preheat oven to 425 degrees
- nonstick cooking spray
- 4 (4 oz) boneless, skinless chicken breasts, flattened to 1/4"
- 1/2 tea. salt, divided
- fresh ground pepper
- 4 pieces bacon
- 12 oz. spinach, stemmed
- 4 oz. cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 egg whites, slightly beaten
- 1 1/4 cups breadcrumbs (regular or Italian style)
- 2 cups jarred marinara sauce
- 1 cup shredded mozzarella cheese
Pecan Pie Bars
By á-47
Preheat oven to 350 degrees
- 2/3 cup sugar
- 1/2 cup butter, softened
- 2 tea. vanilla, divided
- 1 1/2 cups flour
- 2/3 cup brown sugar
- 1/2 cup corn syrup
- 1/4 tea. salt
- 3 eggs
- 1 cup coarsely chopped pecans
Rhubarb Strawberry Crumble
By á-47
Heat oven to 350 degrees. Grease 9" square dish
- 1 pkg. (8.5 oz) sugar cookie mix (like Betty Crocker)
- 1/2 cup oatmeal
- 1/4 cup butter, at room temp
- 2 cups sliced rhubarb (about 8 oz)
- 2 cups quartered strawberries (about 9 oz)
- 3 Tbsp. cornstarch
- 1/2 cup sugar
Cranberry Rice
By á-47
Brown onion and celery in butter
- 1 cup diced onion
- 1 cup diced celery
- 6 Tbsp. buter
- 4 cups cooked wild rice
- 4 cups cooked basmati rice
- 1 cup dried cranberries
- 1 cup crumbled goat cheese
- salt
- pepper
Ancho/Anahiem (or Poblano) Horseradish Sauce
By á-47
use this sauce with Z'Tejas Smothered filet Mignon recipe in the BBQ cookbook
- 1/2 Anaheim or Poblano Pepper, split, deveined, seeded
- 1/2 shallot, sliced
- 2 Tbsp. olive oil
- 1 1/2 cups red wine
- 1/3 cup beef stock
- 1/2 Tbsp. dried thyme
- 1 bay leaf
- 14 cup horseradish
- mixed with**
- 1 Tbsp. water
- 1 Tbsp. cornstarch
- 3/4 cup water
Blueberry Upside Down Cake
By á-47
In a small saucepan, melt 2 Tbsp
- 6 Tbsp. butter, softened, divided
- 1/4 cup packed brown sugar
- 2 cups fresh blueberries
- 3/4 cup sugar
- 1 egg
- 1 tea. vanilla
- 1 1/4 cups cake flour
- 1 1/2 tea. baking powder
- 1/2 cup milk
- Whipped topping or ice cream, optional
Cranberry streusel Muffins (use homemade cranberry sauce)
By á-47
Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups, or line with paper baking cups
- 2 Tbsp. brown sugar
- 12 Tbsp. Bisquick baking mix
- 1/3 cup milk
- 1 egg
- 1/2 cup whole berry cranberry sauce
- 2 cups Bisquick baking nix
- 2 Tbsp. sugar
Rhubarb Dessert Cake
By á-47
In a greased 9x13 baking dish, combine butter and brown sugar
- 2 Tbsp. butter, melted
- 1 cup packed brown sugar
- 4 cups sliced fresh or frozen rhubarb
- 1 1/2 cups sugar
- 1 1/2 cups flour
- 1 1/2 tea. baking powder
- 1/8 tea. salt
- 3 eggs
- 1/2 cup water
- 1 tea. vanilla
- Whipped cream or vanilla ice cream