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Recipes
Rosé Wine Cupcakes
By shuber
Raspberries and Rose wine join together to make these delicious cup cake perfect for brunch or baby showers
- 1 box Betty Crocker® SuperMoist® white cake mix
- 3/4 cup water
- 1/2 cup rosé wine
- 1/3 cup vegetable oil
- 3 egg whites
- 5 drops liquid red food color
- 3/4 cup seedless raspberry jam
- 6 cups powdered sugar
- 1/3 cup butter, softened
- 1/8 teaspoon salt
- 1/3 cup rosé wine
- Fresh raspberries
Pecan Tassies
By shuber
1.Preheat oven to 350 degrees F
- Tart Shells
- 1/2 cup butter or margarine, softened
- 3 ounces cream cheese, softened
- 1 cup all-purpose flour
- Filling
- 2 tablespoons butter or margarine, melted
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup pecan halves, finely chopped
- Powdered sugar (optional)
Chocolate Hazelnut-Peanut Butter Cookie Cups
By shuber
1. Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 12 tablespoons peanut butter
- 12 tablespoons hazelnut spread with cocoa
SLOW-COOKER PUMPKIN HARVEST CHEX MIX
By shuber
1. In oval 5- to 6-quart slow cooker, stir together the 3 cereals, pecans, graham crackers, dried cranberries and ...
- 2 cups Cinnamon Chex™ cereal
- 2 cups Wheat Chex™ cereal
- 3 cups Vanilla Chex™ cereal
- 1 cup pecans
- 1 cup mini graham crackers
- 1 cup dried cranberries
- 1/2 cup pumpkin seeds
- 1/2 cup butter, melted
- 1/4 cup packed brown sugar
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons vanilla
Tator Nugget Hot Dish
By shuber
1. Preheat oven to 375 degrees
- 1 # ground beef
- 3/4 C. onion, chopped
- 1/2 C. celery, chopped
- 1 can (10 3/4 oz) condensed cream mushroom soup
- 1 can condensed cream chicken soup
- 1/8 tsp. garlic powder
- 1 C. frozen vegetables, thawed
- 1 pkg. (16 oz) frozen potato nuggets
Slow Cooker Beef Stew
By shuber
1. Place ingredients in order listed in a slow cooker
- 3 carrots, cut into chunks
- 1 baking potato, cubed
- 1 medium onion, coarsely chopped
- 2 pounds cubed stew meat
- 1 14.5-ounce can stewed tomatoes
- 6 tablespoons Homemade Gourmet Grandmother's Sunday Roast Seasoning
- 1-1/2 cups water
Easy Chicken Pot Pie
By shuber
1. Heat oven to 400 degrees
- 1 cups cut-up cooked chicken
- 1 bag (12 oz) Green Giant® frozen mixed vegetables, thawed
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- cup Original Bisquick® mix
- 1/2 cups milk
Florentine Chicken Ring
By shuber
1. Preheat oven to 375 degrees
- 1 can (10 oz) chunk white chicken, drained and flaked
- 1/2 C. red bell pepper, chopped
- 1 pkg. (10 oz) frozen chopped spinach, thawed and well drained
- 1 C. (4 oz) shredded cheddar cheese
- 1/3 C. mayonnaise
- 1 tsp. lemon zest
- 1/2 tsp. salt
- 1/8 tsp. ground nutmeg
Spaghetti Pie
By shuber
1. Preheat oven to 350 degrees
- 8 oz. thin spaghetti, broken in half, cooked and drained
- 1/2 C. green onions, finely chopped
- 2 garlic cloves, pressed
- 3 oz. fresh parmesan cheese, grated, divided
- 15 oz. part-skim ricotta cheese
- 1 egg, lightly beaten
- 3/4 tsp. salt
- 1/2 tsp. Italian seasoning
- 1 C. (4oz) shredded mozarella cheese, divided
- 1 jar (26oz) spaghetti sauce
- 1 can (14.5oz) diced tomatoes, drained
Barbecue Chicken
By shuber
1. Preheat oven to 375 degrees
- 2 C. chopped cooked chicken
- 2 C. (8 oz) shredded Monterey Jack cheese blend, divided
- 1 can (3.25 oz) pitted ripe olives, sliced
- 1/2 C. thinly sliced green onions with tops
- 1/2 c. chili sauce
- 2 T. Barbecue Seasoning Mix
- 1 garlic clove, pressed
- 1 egg white, lightly beaten