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Recipes
Chicken Enchilada Frito Pie
By shuber
1. In a medium soup pot, combine all ingredients and stir until well blended
- 4 pre-cooked Homemade Gourmet® Chicken Enchilada Chicken Breasts, shredded (see recipe)
- 1 16-ounce can pinto beans, undrained
- 1 15.25-ounce can whole kernel corn, drained
- 1 10-ounce can diced tomatoes with green chilies
- 1 10.75-ounce can cream of chicken soup
- 4 tablespoons Homemade Gourmet® Chicken Enchilada Soup Seasoning
- 10 cilantro leaves, chopped, optional
- 4 green onions, chopped, optional
- Fritos corn chips
Chicken Enchilada Chicken
By shuber
1. Preheat oven to 350 degrees
- 1 pound boneless, skinless chicken breasts
- 2 Tablespoons Homemade Gourmet Chicken Enchilada Soup Seasoning
Cherry Junk
By shuber
Mix graham crackers, sugar, and butter; reserve ½ C
- 30 graham crackers, crushed
- 1 stick butter, melted
- 1/3 C. sugar
- 8 oz. cool whip
- 8 oz. cream cheese
- 1 C. powdered sugar
- 2 cans cherry pie filling
Apple Maple Ham Glaze
By shuber
Boil cider over med-high heat until reduced to ½ C
- 2 Cups apple cider
- 1/2 C. apple jelly
- 1/2 C. maple syrup
- 1/4 C. whole-grain mustard
- 1/2 tsp. allspice
- 1/4 tsp. nutmeg
Zucchini Raisin Bread
By shuber
In bread machine pan, place ingredients
- 3/4 C. + 2 T. room temperature water
- 2 T. shredded zucchini
- 2 T. sugar
- 4 1/2 tsp. nonfat dry milk powder
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 3 1/2 C. bread flour
- 2 1/2 tsp. active dry yeast
Sugar Cookie Dessert
By shuber
Preheat oven to 350 degrees
- 2 C. sugar cookie dough
- 8 oz + 3 oz cream cheese, softened
- 3/4 C. powdered sugar
- 4 1/2 tsp. lemon juice
- 1/2 C. fresh blueberries
- 2 C. quartered fresh strawberries
Slow Cooker Creamy Tortellini Soup
By shuber
1. Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and br...
- 1 pound ground Italian sausage (or ground chicken, turkey or beef), browned*
- 1/2-3/4 onion , chopped
- 2 large carrots , chopped
- 2 stalks celery , chopped
- 4 cloves garlic , minced
- 1 tablespoon Italian seasoning
- 2 teaspoon beef bouillon powder (or chicken)
- 1/2 teaspoon salt
- 4 cups beef broth (or chicken or vegetable broth -- I use low sodium)
- 1/4 cup cornstarch mixed and dissolved in 1/4 cup water
- 1- 12-ounce cans full fat evaporated milk
- 2- 12 ounce cans 2% evaporated milk
- 1- 12 ounce packet three cheese tortellini (I used dried not fresh; choose any flavour you like)
- 5 cups fresh baby spinach
- 1 cup milk
Black Forest Trifle
By shuber
1. Preheat oven to 350 degrees
- 1 pkg. (9 oz) Devil’s food cake mix
- 2 bars milk chocolate candy
- 1 can cherry pie filling
- 1 tsp. almond extract
- 1/2 C. cherry/cranberry juice
- 2 C. cold milk
- 2 pkgs. (3.3 oz each) white chocolate instant pudding mix
- 8 oz. frozen whipped topping, thawed
Rhubarb Brunch Cake
By shuber
Cream butter and sugar in a mixing bowl until light and fluffy
- CAKE:
- 1 stick butter
- 1 1/2 C. sugar
- 1 egg
- 1 tsp baking soda
- 1/2 tsp salt
- 3 C. flour
- 1 C. buttermilk
- 1 tsp vanilla extract
- 5 C. sliced rhubarb
- 1 C. brown sugar
- 1 C. chopped pecans
- SAUCE:
- 1 stick butter
- 1/2 C. evaporated milk
- 1 C. sugar
- 1 tsp vanilla extract
Pumpkin Bars
By shuber
1. Mix sugar, flour, powder, soda, salt, seasonings, & nuts
- Bars:
- 1 1/2 C. sugar
- 2 C. flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. pumpkin pie seasoning
- 1 C. nuts (optional)
- 2 C. solid pumpkin
- 4 eggs
- 1 C. vegetable oil
- Frosting:
- 8 oz. cream cheese, softened
- 1/4 C. margarine/butter, softened
- 1 tsp. vanilla
- 16 oz. powdered sugar
- 1 1/2 tsp. ground cinnamon