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Recipes
Easy Chicken Melts
By á-47
Use the small cocktail bread or a sliced baguette for appetizer size sandwiches
- 1 can (9 3/4 oz) chunk white chicken, drained and flaked
- 1 cup (4 oz) shredded cheddar cheese, divided
- 1/2 cup finely chopped onion
- 1/2 cup diced green pepper
- 1/4 cup mayonnaise
- 3/4 t3ea. Cajun seasoning
- 1/2 tea. minced garlic
- 10 slices Italian bread (1/2" thick)
- 2 plum tomatoes, sliced (or cherry tomatoes if using cocktail bread or baguette)
CHeese Bowl Appetizer with Little Smokies
By á-47
Place cheeses in a heavy saucepan and melt over low heat until smooth and blended
- 1 lb. velveeta, cubed
- 4 oz. cream cheese, cubes
- 3/4 cup dark beer
- 1/2 cup Dijon mustard
- 1/2 tea. worcestershire sauce
- 1/4 tea. garlic powder
- pinch of cayenne
- 1/3 cup finely chopped green onion tops
- 1 lb. LIttle Smokies
Brussels Sprouts - Maple-Dijon Glazed
By á-47
Cut an "X" in the ore of each Brussels sprout
- 2 lb. Brussels sprouts, trimmed
- 2 Tbsp. butter
- 1/2 cup chicken broth
- 1/4 cup Dijon mustard
- 1/4 cup maple syrup
- 1/4 tea. pepper
Peanut Sesame Noodles
By á-47
Cook spaghetti until tender
- 1 - 16 oz. pkg. spaghetti
- 1 2" piece peeled fresh ginger
- 3 garlic cloves
- 2 Tbsp. brown sugar
- 1/3 creamy peanut butter
- 2 Tbsp. rice or sherry vinegar
- 2 tbsp. soy sauce
- 1/2 - 1 tea. Sriracha (or Tabasco)
- 3 Tbsp. oil
- 2 Tbsp. sesame oil
Sweet Potatoes - Roasted with Bacon
By á-47
Preheat oven to 400 degrees
- 2 lb. sweet potatoes, peeled and cut into 1 1/2" pieces
- 4 slices bacon
- 5 sprigs thyme
- salt
- pepper
Bacon Cheese Spread (warm)
By á-47
Cut off top of bread and hollow out leaving a 1" shell
- 1 round loaf sourdough bread, hollowed out
- 1 pkg. (8 oz) cream cheese, softened
- 1 1/2 cups (12 oz) sour cream
- 2 cups (8 oz) shredded cheddar cheese
- 1 1/2 tea. Worcestershire sauce
- 3.4 lb,. sliced bacon, cooked and crumbled
- 1/2 cup chopped green onions
- Assorted crackers
Chicken Breast - with Sweet Jalapeno Sauce
By á-47
Flatten chicken to 1/4" thickness; sprinkle with salt and pepper
- 4 boneless, skinless chicken breast halves (5 oz each)
- 1/2 tea. salt
- 1/4 tea. pepper
- 1 Tbsp. canola oil
- 1 small onion, thinly sliced
- 1 celery rib, thinly sliced
- 1/2 cup chicken broth
- 3 Tbsp. orange juice
- 1/4 tea. dried thyme
- 1/2 cup jalapeno pepper jelly
- 2 Tbsp. butter
- 1 Tbsp. minced fresh parsley
Orange Julius
By á-47
Mix the orange juice concentrate with 1 cup water in a large measuring cup or bowl
- 1 6 oz. can frozen orange juice concentrate, thawed
- 1 cup whole milk
- 1 tea. vanilla
- 1/4 cup confectioners' sugar
- 1/4 cup granulated sugar
Cornbread - Mexican criss-crossed w/ bacon
By á-47
Preheat oven to 400 degrees
- 10 slices bacon
- 1 1/2 cups yellow cornmeal
- 1 tea. baking powder
- 1 1/4 tea. salt
- 1 (8.25 oz) can cream-style corn
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 eggs
- 2 jalapeno peppers, seeded and finely chopped
- 8 oz. cheddar cheese, grated and divided
Spicy Apricot Glazed Chicken
By á-47
Spray a slow cooker with butter-flavored cooking spray
- 16 oz. chicken breasts, skinned and boned, cut into 4 pieces
- 1/4 cup Catalina or Russian Dressing
- 1/4 cup apricot spreadable fruit
- 1 Tbsp. dried onion flakes
- 2 tea. dried parsley flakes