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Recipes
Green Bean Casserole
By shuber
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
- 1/2 cup milk
- 1 teaspoon soy sauce
- Dash ground black pepper
- 4 cups cooked cut green beans
- 1 1/3 cups French's® French Fried Onions
- Tip: Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe.
Lemony Chicken Popover Puff
By shuber
1. Preheat oven to 450 degrees
- Puff:
- 3 T. butter, divided
- 1 C. milk
- 6 eggs
- 1 C. all-purpose flour
- 1/2 tsp. salt
- Filling:
- 2 medium carrots, peeled
- 1 C. sugar snap peas
- 1/2 C. chopped onion
- 1 T. butter
- 1 lemon
- 1 C. diced red bell pepper
- 1 can (10 3/4 oz) condensed cream of chicken
- 2 C. diced cooked chicken (12 oz)
- 1 1/2 tsp. All-Purpose Dill Mix
- 1/2 C. shredded cheddar cheese
OVEN-FRIED CHICKEN
By shuber
Containers: 1 Yellow, 1.5 Red, ½ Purple, ½ Orange, 1tsp
- 2 T pine nuts, toasted
- 1 T cornmeal
- 1/2 tsp onion powder
- 1/2 tsp ground paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/4 tsp ground cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/4 C almond flour
- 1/4 C coconut flour
- 2 T grated parmigiana cheese
- 1/2 C low-fat buttermilk
- 1 large egg white
- 4 (4-oz) ea. Raw chicken breast
- 1 T olive oil
Hot Pizza Dip
By shuber
1. Preheat oven to 350 degrees
- 8 oz. pkg. cream cheese, softened
- 1 tsp. Italian seasoning
- 4 oz. shredded mozzarella cheese
- 3/4 C. (3 oz) grated fresh Parmesan cheese
- 8 oz. pizza sauce
- 1/4 C. diced green bell pepper, sliced green onions, or chopped pitted ripe olives
Ice Cream Sandwich Dessert
By shuber
Cut one sandwich in half. Place one whole and one half sandwiches along a short side of 13x9-inch pan
- 19 ice cream sandwiches
- 12 oz. frozen whipped topping, thawed
- 1 jar (11 3/4 oz) hot fudge ice cream topping
- 1 C. salted peanuts
Cheesy Ranch Bacon Potato Nuggets
By shuber
Bake potato nuggets as directed on bag
- Nuggets
- 1 bag (28 oz) frozen potato nuggets
- 2 cups shredded Cheddar cheese (8 oz)
- 1 cup cooked real bacon pieces (from a jar or package)
- 2 tablespoons ranch dressing mix (buttermilk recipe; from 0.4-oz package)
- Salt and pepper to taste
- Dipping Sauce
- 1 1/2 cups Yoplait® Greek 100 plain yogurt (from 2-lb container)
- 1 package (0.4 oz) ranch dressing mix (buttermilk recipe)
Cheese & Olive Spread
By shuber
Mix all ingredients. Refrigerate
- 1 pkg. (8 oz) finely shredded mild cheddar cheese
- 8 oz. cream cheese, softened
- 1/2 C. mayonnaise
- 1/4 C. chopped stuffed green olives
- 1/4 C. chopped green onions
- 2 T. lemon juice
- 1/4 tsp. ground red pepper
Simple Citrus Berry Sauce
By shuber
1. Drain strawberries and raspberries, reserving ¾ C
- 1 pkg. (10 oz) frozen strawberries in syrup, thawed
- 1 pkg. (10 oz) frozen raspberries in syrup, thawed
- 1/4 C. orange juice
- 1 lemon
- 1 T. cornstarch
Chinese Noodle Candy
By shuber
Melt chips in double broiler
- 1 pkg. chocolate chips
- 1 pkg. butterscotch chips
- 1 can Chinese noodles
- 1 can cashew nuts
Ranch Roasted Potatoes
By shuber
Place potatoes in plastic bag and add oil
- 1 packet (1oz) Hidden Valley Original Ranch Dressing Mix
- 2 lbs. small red potatoes, quartered
- 1/4 C. vegetable oil