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Recipes
Southwest Eggs Benedict
By á-47
Use Caribbean Habanero Cornbread recipe for the cornbread
- 1/4 cup minced onion
- 1/4 cup white vinegar
- 7 Tbsps. butter
- 2 Tbsps. ground chili powder
- 1/4 tea. ground cumin
- 1/2 cup chicken broth
- 4 pieces cornbread, each about 4" square, split, buttered and toasted (See Caribbean Habanero Cornbread recipe)
- 1 avocado, thinly sliced
- 4-8 eggs, cooked to taste
Scones - Bacon, Cheddar and Chive
By á-47
Preheat oven to 425 degrees
- 2 cups flour
- 1 tea. salt
- 1 Tbsp. baking powder
- 2 Tbsp. sugar
- 4 Tbsp. very cold butter, cubed
- 1 cup shredded cheddar cheese
- 1/3 cup chives, chopped
- 12 slices bacon, cooked and crumbled
- 3/4 cup cream, or more as needed
- 2 Tbsp. cream to brush on the scones
Egg Salad and Avocado Sandwich
By á-47
Mix all together. Serve on whole grain bread with lettuce
- 4 hard cooked egg whites (toss yolk)
- 1/2 avocado, chopped
- 1/4 small red onion, diced
- 1 tea. mayo
- 1 tea. sour cream
- 1 tea. dijon mustard
- salt and pepper
- lettuce
Prickly Pear Syrup
By á-47
Combine prickly pear juice and sugar
- equal parts:
- Prickly Pear Juice
- Sugar
- 1 Tbsp. citric acid or the juice of 2 lemons
Bran Muffins with Pineapple
By á-47
Preheat oven to 350 degrees
- 1 cup raisins
- 1 cup wheat bran
- cup flour
- 3/4 cup whole wheat flour
- 1 tea. baking powder
- 1 tea. baking soda
- 1 tea. salt
- 1/2 cup plain low-fat yogurt
- /4 cup packed brown sugar
- 1/2 cup molassas
- 1/2 cup (1 stick) unstalted buter, melted
- 1 egg
- 1 can (20 oz.) crushed pineapple, drained
Crnberry Streusel Bars (with leftover cranberry sauce)
By á-47
Preheat oven to 350 degrees
- 1 cup cranberry sauce
- 1/4 cup sugar
- 1 cup flour
- 1 cup old-fashioned rolled oats
- 2/3 cup (packed) brown sugar
- 1/4 tea. salt
- 1 tick unsalted butter, cut into small pieces
- 2/3 cup chopped walnuts
Taco-Filled Pasta Shells
By á-47
In a skillet, cook beef over medium heat until no longer pink; drain
- 1 lb. ground beef
- 1 envelopes taco seasoning
- 1/2 pkg. (4 oz) cream cheese, cubed
- 12 uncooked jumbo pasta shells
- 1/4 cup buter, melted
- 1 cup salsa
- 1 cup taco sauce
- 1 cup (4 oz) shredded cheddar cheese
- 1 cup (4 oz) shredded Monterey Jack cheese
- 1 1/2 cups crushed tortilla chops
- 1 cup (8 oz) sour cream
- 3 green onions, chopped
Bacon Wrapped Tater Tots
By á-47
Cook bacon in a large skillet over medium heat until partially cooked but not crisp
- 16 bacon strips, cut in half
- 1/2 cup maple syrup
- 1 tea. crushed red pepper flakes
- 32 frozen Tate Tots
Mexican Monkey Bread
By á-47
Heat oven to 350 degrees Spray 9x5 loaf pan with cooking spray
- 1 can (16.3 oz) refrigerated biscuits, quartered
- 2 Tbsp. butter, melted
- 1 1/4 cups shredded cheddar cheese
- 3/4 cup drained canned sliced jalapeno peppers
- 3/4 tea. parsley flakes
- 1/4 cup shredded mozzarella cheese
Tarts - Jalapeno Popper Cups
By á-47
1) Heat oven to 375°F. Separate each biscuit into 2 rounds
- 1 can (12 oz) Pillsbury Grands! Jr. Golden Layers refrigerated buttermilk biscuits
- 1 can (4.5 oz) Old El Paso chopped green chiles, drained
- 1/2 cup shredded Cheddar cheese (2 oz)
- 1/3 cup mayonnaise or salad dressing
- 2 tablespoons cooked real bacon pieces (from 3- to 4.3-oz jar or package)
- 1 teaspoon dried minced onion
- 20 Old El Paso pickled jalapeño slices (from 12-oz jar), drained