Mjohnmeyer's profile page
Recipes
Ham and Apple Skewers
By mjohnmeyer
1. Place the chopped apple in a small bowl and mi with the lemon juice (the prevents the apple from browning)
- 1 apple, sliced, cored, and cut into cubes
- 1 package of thin sliced deli ham
- 2 teaspoons lemon juice
- Medium length wood (or bamboo) skewers
Warm Crab Dip
By mjohnmeyer
1. Heat oven to 350. In a large mixing bowl combine softened cream cheese, sour cream, lemon juice, Worcestershire ...
- 1 pound lump crab meat, cleaned and picked free of shells
- 1 package cream cheese, softened (8 oz)
- 1/2 cup sour cream
- 1 Tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1 Tablespoon fresh parsley, chopped
- 1 teaspoon mustard
- 1 Tablespoon Old Bay seasoning
- 1 1/4 cup shredded cheddar cheese, divided
- 1/2 cup shredded mozzarella cheese
Beef & Bean Burritos
By mjohnmeyer
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat
- 1 pound ground beef
- 1 can (11 1/2 ounces) Campbell's Condensed Bean with Bacon Soup
- 1 cup Pace Picante Sauce
- 8 flour tortillas (8-inch), warmed
- Shredded Cheddar cheese
- Sour cream (optional)
Buffalo Chicken Pasta Salad
By mjohnmeyer
This Buffalo Chicken Pasta Salad is so tasty and so easy to put together
- 1 cup ranch dressing
- 1/2 to 1 cup Buffalo wing sauce, to taste
- 5 stalks celery, chopped
- 1 red onion, chopped
- 1 rotisserie chicken, shredded (or any cooked chicken you have on hand)
- 12 ounce spiral pasta
Chicken Cordon Bleu in Pastry
By mjohnmeyer
Heat oven to 375. On an un-greased baking sheet, separate dough into four rectangles; seal perforations
- 1 tube (8 ounces) refrigerated crescent rolls
- 1/4 cup spreadable chive and onion cream cheese
- 8 thin slices deli ham
- 4 boneless skinless chicken breast halves (4 ounces each)
- 4 slices Swiss cheese
Baked Lemon Chicken
By mjohnmeyer
1. Place lemon juice, lemon zest, garlic, thyme, rosemary, salt and pepper in a small bowl; whisk to combine
- 3-4 pounds chicken legs & thighs
- 2 tablespoons lemon zest
- 1/3 cup lemon juice
- 2 cloves garlic, crushed
- 2 tablespoons fresh thyme, chopped
- 1 tablespoons fresh rosemary, chopped
- 1 teaspoons salt
- 1 teaspoon black pepper
- 2-3 tablespoons melted butter
- Lemon slices for garnish
'Candy Corn' Fruit Cups
By mjohnmeyer
1. Layer in small cups the pineapple first, followed by the oranges, then the whipped cream
- 1 can pineapple chunks, drained (20 oz)
- 1 can mandarin oranges, drained (15 oz)
- 1 can whipped cream
Baked Spasagna
By mjohnmeyer
1. Heat oven to 350 degrees
- 24 oz spaghetti
- 32 oz shredded mozzarella cheese
- 8 oz ricotta cheese
- 8 oz sour cream
- 1 1/4 cups half-and-half
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon pepper
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 jar spaghetti sauce (24 oz)
- 1 lb ground beef
Sweet Mesquite Taco Soup
By mjohnmeyer
1. Cook Orzo according to package directions
- 1 pound ground beef
- 1/4 cup onion, diced
- 3 cups chicken broth
- 1 can Bush's Sweet Mesquite Grillin' Beans, drained (21.5 oz)
- 1 envelope taco seasoning
- 1 can diced tomatoes (14.5 oz)
- 1/2 cup Orzo pasta
- Optional Toppings
- Sour cream
- Shredded cheese
Mexican Casserole
By mjohnmeyer
Mexican flavors lend to the great taste of this casserole
- 1 1/2 cups tortilla chips, crushed
- 1/2 pound ground beef
- 1 1/2 cups salsa
- 1 can chili with beans
- 8 ounces sour cream
- 3/4 cup canned tomatoes, diced and drained
- Black olives
- 1/2 cup cheddar cheese, shredded