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Recipes
Potatoes - Muffin Tin Scalloped Potatoes
By á-47
Preheat oven to 375ºF. Spray olive oil into each muffin cup
- 1 Tablespoon Olive Oil
- 8 Russet Potaotes
- 1 cup Grated Cheddar Cheese
- 1 cup Half-and-half
- 2 Tablespoons Butter
Chipotle-Cheddar Cheesecake with Chunky Salsa
By á-47
Preheat oven to375 degrees
- Reserved tortilla pieces from Mini Tortilla Quiches - or - four 8" flour tortillas
- 3 / Tbsp. butter, melted
- 2 8-oz. pkgs. cream cheese, softened
- 1 cup finely shredded cheddar cheese
- 1/4 cup milk
- 1 canned chipotle pepperi in adobo sauce, finely chopped
- 1/2 tea. dried oregano, crushed
- 2 eggs, slightly beaten
- Chuncky Salsa
- Tortilla Chips
- CHUNKY SALSA
- 4 roma tomatoes, seeded and chopped
- 1/3 cup chopped red onion
- 2 green onions, thinly sliced
- 2 Tbps. snipped fresh cilantro or parsley
- 1 clove garlic, minced
- 1 Tbsp. lime juice
- 1/4 tea. salt
- 1/8 tea. pepper
French Toast Sandwiches
By á-47
Place two slices of Canadian bacon and one slice of cheese on each of six slices of bread
- 12 slices Canadian bacon
- 6 slices Monterey Jack cheese
- 12 slices French bread (1/2" thick)
- 3/4 cup eggnog
- 3 Tbsp. butter
- 6 Tbsp. strawberry preserves
Cheddar Cornbread (one 8.5 oz. pkg. mix)
By á-47
In bowl, combine cornbread mix, egg, yogurt and blend well
- 1 - 8 1/2 oz. package cornbread muffin mix
- 1 egg, beaten
- 1/2 cup plain yogurt
- 8 oz., can cream-style corn
- 1/4 cup shredded cheddar cheese
Pot Roast Shepherd's Pie
By á-47
Preheat oven to 350 degrees
- 1 Morton's of Omaha All Natural Beef Pot Roast (from Costco)
- 1/2 cup frozen peas
- 1/2 cup frozen sliced carrots
- 1/2 cup frozen corn
- 1 cup prepared beef gravy
- 16 oz. prepared mashed potatoes
Onions - Don's Habanero Onions
By á-47
Thin slice onions. In blender add habaneros, salt, garlic and lime juice
- Sweet white onion
- Habaneros
- Salt
- Lime Juice
- Minced garlic
- Pepper
Chicken Skewers with Grilled Romaine
By á-47
Preheat grill to medium high
- 1/4 cup olive oil, plus more for drizzling
- 2 tea. red wine vinegar, plus more for drizzling
- 2 Tbsp. chopped fresh oregano
- 1 Tbsp. minced shallot or red onion
- 1 tea. minced garlic
- 1/4 tea. red pepper flakes
- salt
- 1 head romaine lettuce, quartered lengthwise
- 1 1/2 lb. skinless, boneless chicken breasts, cut into chunks
- 1 1/2 cups breadcrumbs
- 1/4 cup grated parmesan cheese
Golden Eggnog Loaf
By á-47
Heat oven to 350 degrees. Coat a 9x5 loaf pan with baking spray or cooking spray and flour
- 2 1/4 cups flour
- 1 Tbsp. baking powder
- 1/2 tea. salt
- 1/2 tea. cinnamon
- 1/2 tea. ground ginger
- 1/2 tea. nutmeg
- 3/4 cup eggnog
- 2 tea. vanilla
- 3/4 cup butter, room temperature
- 1 cup sugar
- 2 eggs
Mexican Bean Salad
By á-47
In large bowl, combine beans,bell peppers, corn and onion
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz)can cannellini beans, rinsed and drained
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (10 oz) pkg. frozen corn, thawed
- 1 red onion, chopped
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 Tbsp. fresh lime juice
- 1 Tbsp. lemon juice
- 2 Tbsp. sugar
- 1 Tbsp. salt
- 1 clove garlic, crushed
- 1/4 cup chopped fresh cilantro
- 1/2 Tbsp. cumin
- 1/2 Tbsp. pepper
- 1 dash hot pepper sauce
- 1/2 tea. chili powder
Cremy Atichoke Pasta (with Philad. cooking creme)
By á-47
Cook paste in large saucepan as directed on package
- 1 lb pasta, any variety
- 1 Tbsp. butter
- 1 can (14 oz) small or meidum artichoke heats, drained, halved
- salt and pepper
- 2 tea. olive oil
- 1 tub (10 oz) Philadelphia Savory garlic Cooking Creme
- 1 cup grated Parmesan cheese
- 1 tea. chopped fresh oregano