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Recipes
Classic Peanut Butter Cookies
By teri0000
BEAT sweetened condensed milk, peanut butter, egg and vanilla in large bowl until smooth
- • 1 (14 oz.) canEagle Brand® Sweetened Condensed Milk
- • 1 to 1 1/4 cups Jif® Creamy Peanut Butter
- • 1 large egg
- • 1 teaspoon vanilla extract
- • 2 cups biscuit baking mix
- • Sugar
snappy joes on texas toast
By teri0000
Heat oven to 350°F. In small bowl, mix butter, parsley, garlic and 2 tablespoons of the chives; set aside
- 1/4 cup LAND O LAKES® Butter, softened
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
- 1 clove garlic, finely chopped
- 1/4 cup chopped fresh chives
- 1 can (11 oz) Pillsbury® refrigerated crusty French loaf
- 1 tablespoon Crisco® Light Olive Oil
- 1 1/2 lb extra-lean (at least 90%) ground beef
- 1/2 cup pickled jalapeño chiles, drained, chopped and 2 tablespoons liquid reserved
- 1 teaspoon McCormick® Ancho Chili or Chili Powder 1can (8 oz) Muir Glen® tomato sauce
- 1/4 cup Smucker’s® Seedless Blackberry Jam
- 1 tablespoon Dijon mustard
- 1/4 teaspoon coarse (kosher or sea) salt
- 1/4 teaspoon McCormick® Black Pepper
- 1/2 cup sour cream
honey mustard glazed carrots
By teri0000
In 2-quart saucepan, heat 1/2 cup water to boiling
- 1 bag (1 lb) ready-to-eat baby-cut carrots
- 2 tablespoons honey
- 1 tablespoon olive or canola oil
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Sausage Cheese Balls
By teri0000
Preheat oven to 375 degrees
- 2 pkgs. 16 oz. jimmy dean sausage
- 1 1/2 cup bisquick
- 4 cup shredded cheese
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 tsp. pepper
- 2 tsp. garlic
- May be prepared ahead and frozen uncooked. To bake from frozen thaw on baking sheet 15 minutes. Bake in preheated oven for 20-25 minutes.
Garlic Mashed Potatoes
By teri0000
Preheat oven 375 degrees. Peel potatoes and cut into pieces
- 2 1/4 Lb. russet or yukon potatoes
- 1 whole garlic bulb
- 1 Tbsp. olive oil
- 1/2 C. sour cream
- 2 Tbsp. butter (1/4 stick)
- 1/8 Tsp. salt
- 1/8 Tsp. pepper
- Fresh Chives
southwest mini cresent burritos
By teri0000
Heat oven to 375°F. In large bowl, mix spinach, chicken, beans, corn, cheese and taco seasoning mix; set aside
- 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
- 1 cup shredded cooked chicken breast
- 1/2 cup canned black beans, drained, rinsed
- 1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
- 1 cup shredded pepper Jack cheese
- 1 package (1 oz) taco seasoning mix
- 2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)
- 1 LAND O LAKES® Egg White, beaten
- 3/4 cup sour cream
- 3/4 cup salsa
Barbecue Meatballs
By teri0000
In large bowl, combine egg, cheese, bread crumbs, and onion
- Sauce:
- 1 egg, beaten
- 1/2 C. shredded colby-monterey jack cheese
- 1/4 C. seasoned bread crumbs
- 1/4 C. finely chopped onion
- 2 lbs. ground beef
- 2 C. ketchup
- 2 Tbsp. mustard
- 1 Tbsp. brown sugar
- 1 Tbsp. cider vinegar
- 1 Tbsp. lemon juice
- 1 Tbsp. soy sauce
Chili Blanco
By teri0000
Saute chicken, white pepper, garlic, and oil
- 2 lbs. cooked chicken or ground turkey
- 1 1/2 tsp. white pepper
- 1 tsp. garlic
- 3 Tbsp. olive oil
- 1 onion, chopped
- 2 cans great northern beans
- 2 cans white shoepeg corn
- 1 can cream of chicken soup
Peanut Butter Blondies
By teri0000
Preheat oven to 350 degrees
- 2 cup all purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1 cup shortening
- 1 cup peanut butter
- 1 pound brown sugar
- 3 eggs
- 1 tbsp. vanilla
- 1/4 cup peanuts-chopped
- FROSTING
- 1 pound conf. sugar
- 1/2 cup peanut butter
- 1/2 cup shortening
- 1 tsp. salt
- 1/2 tsp. vanilla
- 1/3 cup hot water
slow cooker ribollita
By teri0000
Combine the carrots, celery, cabbage, pancetta, beans, tomato paste, parmesan rind, 1 teaspoon salt, 1/2 teaspoon p...
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1/4 small head green cabbage, sliced (about 3 cups)
- 4 ounces pancetta, diced
- 1 cup dried cannellini beans, picked over and rinsed
- 1/4 cup tomato paste
- 1/2 cup grated parmesan cheese, plus a 2-inch piece of the rind
- Kosher salt and freshly ground pepper
- 5 thick slices crusty bread
- 1/4 cup chopped fresh parsley leaves
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, sliced