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Recipes
Broccoli Cheese Soup
By KSmitherman
Directions In a stockpot, melt butter over medium heat
- 1/2 cup butter
- 1 onion, chopped
- 1 (16 ounce) package frozen chopped broccoli
- 4 (14.5 ounce) cans chicken broth
- 1 (1 pound) loaf processed cheese food, cubed
- 2 cups milk
- 1 tablespoon garlic powder
- 2/3 cup cornstarch
- 1 cup water
Strawberry Banana Smoothie ( For Freezer)
By KSmitherman
Add ingredients to the jar of blender and blend until smooth
- 1 1/2 cups yogurt ( we like vanilla, but plain works also)
- 2 bananas, peeled and cut into a few chunks
- 3 cups of frozen strawberries
- 1/4 – 1/3 cup milk ( start with 1/4 and add more if needed or desired thickness)
- 2 tablespoons honey
Caprese Tartlets
By KSmitherman
Preheat the oven to 375 degrees F
- 8 slices white bread
- 1/4 cup extra-virgin olive oil
- 3 tablespoons cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- Kosher salt and freshly ground black pepper
- 2 Roma tomatoes, thinly sliced
- 4 ounces fresh mozzarella (approximately 2-inch ball), thinly sliced
- Balsamic vinegar, for drizzling, optional
- 8 fresh basil leaves, chiffonade
- Special Equipment: Muffin tin
Spicy Bean Salsa 'cowboy caviar'
By KSmitherman
Combine all ingredients, cover and refrigerate overnight to blend flavors
- 1 can black-eye peas
- 1 can black beans, rinsed and drained
- 1 can corn
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 (4oz.) can diced jalapeno peppers
- 1 can diced tomatoes, drained
- 1 cup Italian style salad dressing
- 1/2 tsp. garlic salt
Roasted Vegetable Frittata
By KSmitherman
1.Slice tomatoes, zucchini and/or yellow squash into thin slices
- 2 tablespoons oil
- 4 cups of vegetables, a mix of onions, peppers, zucchini, yellow squash, tomatoes, etc.
- salt and pepper for vegetables
- 1 teaspoon salt to add to eggs
- 10 eggs
- 1/2 cup Parmesan cheese (the real stuff not the stuff in the green can)
- 1/2 cup shredded cheddar cheese
Black Bean and Beef Tacos
By KSmitherman
Saute beef and onion. Add corn, black beans and taco seasoning; heat through
- 1 pd. ground beef
- 1 chopped onion
- 1 can drained and rinsed black beans
- 1 cup frozen corn
- 1 pkg. taco seasoning
Cornbread Salad
By KSmitherman
Prepare corn batter according to package directions
- 1 pkg (8oz) corn bread/muffin mix
- 1 can (4oz) chopped green chilies, undrained
- 1/8 tsp. ground cumin
- 1/8 tsp. dried oregano
- pinch rubbed sage
- 1 c. mayonnaise
- 1 c. sour cream
- 1 envelope ranch salad dressing mix
- 2 cans (15oz each) pinto beans, rinsed and drained
- 2 cans (15 1/4 oz each)whole kernel corn, drained
- 3 medium tomatoes, chopped
- 1 c. chopped green pepper
- 1 c. chopped green onions
- 10 bacon strips, cooked and crumbled
- 2 cups (8oz) shredded cheddar cheese
Grilled Apple Brined Pork Chops
By KSmitherman
In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes
- 2 cups apple juice
- 1 tablespoon coarsely ground black pepper
- 1/4 cup salt
- 1/4 cup light brown sugar
- 1 teaspoon red pepper flakes
- 5 rib end pork chops, about 1 1/2 pounds
- 1 tablespoon grill seasoning
Apple Crisp
By KSmitherman
Doublecheck your email address and try again
- 1 Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
- 2 Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
- 3 Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
Quick Fruit Dip
By KSmitherman
Stir together brown sugar, cinnamon and nutmeg
- 1 tbs. brown sugar or honey
- 1/4 tsp. cinnamon
- Dash of nutmeg
- 2 containers(6oz.each) Yoplait Custard Style vanilla yogurt
- Cut up fresh fruit