Cathysr's profile page
Recipes
Green Chile Breakfast Casserole
By Cathysr
Delicious breakfast casserole
- 12 large eggs
- 1 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1 1/2 lbs ground sausage
- 1 medium package frozen hash browns
- 1 lb. cheddar cheese (grated)
- 1 small can mild green chiles
Buffalo Chicken Dip Recipe
By Cathysr
Combine all ingredients and bake at 375 until bubbly
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce (such as Frank's Red Hot®)
- 1 1/2 cups shredded cheese
- Top with blue Cheese crumbls
- 1 bunch celery, cleaned and cut into 4 inch pieces
No Bake Cookies
By Cathysr
Boil butter, cocoa, milk, sugar, vanilla and peanut butter for 1 minute
- 1 stick butter
- 1/4 c. cocoa
- 1/2 c. milk
- 2 c. sugar
- 1 tbsp. vanilla
- 1/2 c. peanut butter
- 3 c. oats
Spicy Dill Dip
By Cathysr
Crowd Favorite. Rookie Dip at the 2009 White Elephant Party!
- 1 Cup of Sour Cream
- 1/4 Cup Mayo
- 2 Tsp. Honey
- 4 Teaspoons Dried Dill
- 2 Tablespoons minced fresh parsley
- 2 Tablespoons minced green onion
- 2 Tablespoons of chile sauce (or more to taste)
- 2 Garlic Cloves
- 1 Teaspoon Dry Mustard
- 1/2 Teaspoon Worchestershire Sauce
Pretzel Melts
By Cathysr
Easy Pretzel Recipe
- 1 Bag Pretzel Grid
- Chocolate Kisses
- Caramel Kisses
- M&M's
Florentine Rice with Parm
By Cathysr
Melt butter in a large skillet over medium heat; sauté spinach, bell pepper, green onions, and garlic until tender...
- 1 tablespoon butter
- 8 ounces fresh spinach, rinsed and torn into pieces
- 1 red bell pepper, seeded and chopped, about 1/2 cup
- 1/2 cup finely chopped green onions, with most of green
- 2 cloves garlic, minced
- 1/4 teaspoon seasoned pepper
- salt, to taste
- 1/4 teaspoon dried rosemary, crushed
- 3 cups cooked long-grain rice
- 1/2 cup fresh grated Parmesan cheese
Blue Cheese Crostini
By Cathysr
In small bowl beat cream cheese and butter until smooth
- 4 oz. Cream Cheese
- 3 Tablespoons Butter (softened)
- 1 Cup Crumbled Blue Cheese
- 1/2 Cup Chopped Walnuts Toasted
- 1 Pear
Cheesy Artichoke Dip
By Cathysr
A first-year hit at White Elephant 2009
- 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and coarsely chopped
- 1 package Cream Cheese – cubed
- 3/4 cup (6 ounces) plain yogurt
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 cup reduced-fat ricotta cheese
- 3/4 cup shredded Parmesan cheese, divided
- 3/4 cup shredded reduced-fat Swiss cheese
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon chopped seeded jalapeno pepper
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- Tortilla chips
Creamy Crock Pot Spinach Dip
By Cathysr
Very thick and creamy.
- 8 ounces cream cheese, cubed
- 1/4 cup whipping cream
- 1 cup frozen chopped spinach, thawed and squeezed dry (about 1/3 of a 16-ounce bag)
- 2 tablespoons pimento, diced
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon garlic salt
- 2 tablespoons parmesan cheese, grated
- 2 teaspoons onion, grated or finely chopped
- 1/4 teaspoon thyme
Cheryl P.'s Cranberry Cream Cheese Frozen Salad
By Cathysr
Great dessert to freeze and keep for a couple of servings
- 1 Can Jellied Cranberry Sauce
- 3 Tablespoons Lemon Juice
- 3 oz. Cream Cheese
- 1/4 Cup Mayonnaise
- 1/4 Cup Sifted Confectioners Sugar
- 1 Cup Chopped Pecans
- 1 Cup Heavy Cream until Stiff or 2 Cups Cool Whip