á-47's profile page
Recipes
Blueberry Muffin French Toast
By á-47
Trim rounded tops off muffins (save for another use)
- 4 day-old jumbo blueberry muffins
- 3 eggs
- 3/4 cup refrigerated French Vanilla nondairy creamer
- 1/4 tea. cinnamon
- 3 Tbsp. butter
- Confectioners' sugar, optional
Scalloped Potatoes and Bacon
By á-47
Spray interior of slow cooker with cooking spray
- 6 large potatoes, peeled and sliced, divided
- 1 small onion, diced and divided
- 2 cups shredded cheddar cheese, divided
- 8 slices bacon, cooked and coarsely chopped, divided
- 10 2/4 oz. can cream of mushroom soup
Chicken Breasts - Pizza Stuffed Chicken
By á-47
Preheat oven to 350 degrees
- 4 boneless chicken breasts (about1 1/2 lbs)
- 20 slices pepperoni, divided
- 3/4 cup shredded provolone cheese, divided
- 4 large fresh basil leaves
- 1/2 tea. salt
- 1/4 tea. pepper
- 2 Tbsp. vegetable oil
Breakfast Casserole (Quick & SImple)
By á-47
Beat eggs, add milk, sausage and cheese and pour over bread
- 6 eggs
- 2 cups milk
- 1 lb. sausage, cooked, browned
- 3/4 cup grated cheese
- 6 slices white bread, trimmed, cubed
Cinnamon Squash Bread
By á-47
Preheat oven to 325 degrees
- 2 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups squash (butternut or other winter squash), peeled and grated
- 2 tea. vanilla
- 3 cups flour
- 3 tea. baking powder
- 1 tea. salt
- 1 tea. cinnamon
- 1/2 cup chopped nuts
Traditional Red Rice
By á-47
Heat the oil in a heavy pan, saute the onion and bell pepper, then stir in the rice and saute until lightly colored
- 3 Tbsp. olive oil
- 1 large onion, diced
- 1 green bell pepper, seeded, membranes removed, and diced
- 1 cup medium grain white rice
- 1 clove garlic, minced
- 2 ripe red tomatoes, peeled and diced
- 1 can (8 oz) tomato sauce
- 2 cups water
- 1/2 tea. salt
Red Beans and Rice Soup with Kielbasa
By á-47
Make Creole seasoning and store in an airtight container and store up to 3 months
- 1/2 cup long grain white rice
- 1 Tbsp. vegetable oil
- 6 oz. kielbasa, cut into 1/4" pieces
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 large green pepper, chopped
- salt
- 3 cloves garlic, finely chgop0ped
- 1 Tbsp. Creole seasoning (recipe below)
- 3 cups chicken broth
- 1 (15.5 oz) can kidney beans, rinsed
- 1/2 bunch kale, tough stems discarded, leaves wsh3ed and chopped (about 5 cups)
- CREOLE SEASONING
- 1 Tbsp. plus 1 tea. hot paprika
- 1 Tbsp. garlic powder
- 1 1/2 tea. black pepper
- 1 1/2 tea. onion powder
- 1 1/2 tea. cayenne
- 1 1/2 tea. dried ore3gano
- ]1 1/2 tea., dried thyme
- 1 Tbsp. salt
Tenderloin - Cajun Spiced
By á-47
In a small bowl mix the rub ingredients
- RUB
- 2 tea. finely chopped fresh thyme
- 1 1/2 tea. salt
- 1 tea. granulated garlic
- 1 tea. granulated onion
- 1 tea. paprika
- 1 t3a. brown sugar
- 3/4 tea. freshly ground black pepper
- 1/4 tea. cayenne
- 2 pork tenderloins, about 1 lb. each
- 2 Tbsp., Creole or Dijon mustard
- vegetable oil
Butternut Squash Ravioli with Rosemary-Sage Butter
By á-47
In a large pot of boiling salted water, cook the ravioli, stirring, until al dente, about 5 minutes
- Butternut Squash Ravioli to serve 6
- 6 Tbsp. butter
- 1 Tbsp. thinly sliced fresh sage
- 2 tea. finely chopped fresh rosemary
- Parmesan cheese
Sweet Potatoes - Cranberry Sweet Potatoes
By á-47
In slow cooker, mix all ingredients, except potatoes
- 1/4 cups orange juice, or orange liqueur
- 8 Tbsp. butter (1 stick)
- 1/4 cup brown sugar
- 2 tea. ground cinnamon
- 1/2 tea. salt
- 4-5 lbs. sweet potatoes, washed, peeled and cut into 1" pieces (or canned sweet potatoes)
- 1 cup dried cranberries