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Recipes
Pineapple Nut Bars
By KSmitherman
Heat oven to 350. Lightly spoon flour into measuring cup; level off
- Base
- 1 cup flour
- 1/2 sugar
- 1/2 cup margarine or butter
- Filling
- 8 oz. cream cheese, softened
- 2 tbs. sugar
- 2 tbs. milk
- 1 tsp, vanilla
- 1 egg
- 8 oz. crushed pineapple, well drained
- 1 cup coconut
- 1/2 cup almonds or macadamia nuts
- 1 tbs. margarine or butter, melted
- Glaze
- 1/2 cup powdered sugar
- 3 to 4 tsp. milk
- 1/4 tsp. rum extract
Lentil and Sausage Soup for a Cold Winter's Night
By KSmitherman
Fill a tea kettle with water and put it on the stove to boil while you do the following step
- 1 1/2 cup French green lentils
- 2 bay leaves
- 3 tablespoons bacon fat or olive oil, divided
- 3 or 4 sausages made with herbs and/or garlic
- 1 large yellow or white onion
- 4 cloves of garlic
- 1/2 cup sturdy red wine
- 3 stalks of celery, and their leaves if possible
- 1 tablespoon dried marjoram or an equivalent amount of fresh
- 4 or 5 carrots, depending on their size
- 4 cups chicken or beef stock (preferably homemade)
- 3 tablespoons organic ketchup
- 2 cups chopped spinach (frozen is fine, if you don't have fresh; just use 1 1/2 cups instead)
- 1/4 cup chopped parsley
- Salt and pepper, to taste
- Red wine vinegar, to taste
Butter Pie Crust ( 2 crust )
By KSmitherman
Land O Lakes Recipe
- 2 cups flour
- 1/4 tsp. salt
- 2/3 cup cold butter
- 4 to 5 tbs. cold water
Cowboy Scramble
By KSmitherman
In a large skillet add butter and saute onion, peppers and potatoes until almost tender
- 1 tbs. butter
- 1/2 large onion
- 1/2 cup green or red bell pepper, chopped
- 3 to 4 cups new red potatoes, 3/8 inch diced
- 8 large eggs
- 1/2 cup cheddar cheese
- 1/2 tsp. dry basil leaves
- 1/4 cup chopped cilantro
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup grated cheddar
- Bacon crumbled - however much you desire.
Baked Spinach
By KSmitherman
In large skillet, saute onion and garlic in butter until tender, Stir in the spinach, cream and milk
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 tbs. butter
- 2 pk. (10 oz each)frozen chopped spinach, thawed and dry
- 1/2 cup heavy whipping cream
- 1/3 cup milk
- 5 tbs. Parmesan cheese, divided
- 1/4 cup dry bread crumbs
- 1/2 tsp. salt
- 1/4 tsp. dried marjoram
- 1/8 tsp. pepper
Pesto Nicoise Salad
By KSmitherman
Place potatoes in large saucepan with enough salted water to cover by 1 inch
- 2 pounds baby potatoes, halved
- 1/2 pound green beans, snapped into 1 inch pieces
- 3/4 cup Pesto
- 1/4 cup extra virgin olive oil
- 2 tsp. white wine vinegar
- 1 1/2 cups grape tomatoes. halved
- 1 cup nicoise olives
- 4 hard- boiled eggs, quartered
Chicken Club Pasta Salad
By KSmitherman
Cook and drain pasta, rinse in cold water
- 8 oz. corkscrew or spiral pasta
- 3/4 cup Italian Dressing
- 1/4 cup mayonnaise
- 2 cups chopped cooked rotisserie chicken
- 1 cup Monterey or Munster cheese, cubed
- 12 strips crisp - cooked bacon crumbled
- 1 avocado, chopped
- 1 cup each celery and green bell pepper
- 8 oz. cherry tomatoes, cut in half
Pumpkin Pancakes with Cinnamon Brown Butter >
By KSmitherman
Directions In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirr...
- 1/2 cup butter, cubed
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans, toasted
- 1-1/2 cups all-purpose flour
- 2 tablespoons packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1-1/3 cups 2% milk
- 3/4 cup canned pumpkin
- 1/2 cup ricotta cheese
All-American Potato Salad
By KSmitherman
1. Place potatoes in large saucepan with cold water to cover by 1 inch
- 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 1 1/2 teaspoons table salt
- 3 tablespoons dill pickle juice, plus 1/4 cup finely chopped dill pickles
- 1 tablespoon yellow mustard
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon celery seed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 onion, red (small), chopped fine
- 1 rib celery, chopped fine
- 2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)
Cowboy Chicken Casserole
By KSmitherman
Directions: 1 Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of t...
- 2 lbs boneless skinless chicken breasts
- 2 1/2 cups chicken stock
- 1/2 cup dry white wine
- 1/4 cup coarsely chopped fresh cilantro leaves
- 1 1/2 tablespoons fresh lime juice
- 2 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 1/4 teaspoons salt
- 1/4 teaspoon dried Mexican oregano
- 2 bay leaves
- 6 tablespoons unsalted butter
- 1 lb white button mushrooms, wiped clean and stems trimmed, quartered
- 1 pinch fresh ground black pepper
- 4 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 12 cups tortilla chips
- 2 cups finely chopped onions
- 1 cup finely chopped bell pepper
- 2 jalapeno peppers, stem and seeds removed, finely chopped (optional)
- 8 ounces grated monterey jack pepper cheese
- 8 ounces grated cheddar cheese
- 1 tablespoon emeril's southwest seasoning, recipe follows
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 cup chopped drained canned tomato
- 1 (4 ounce) can diced green chilies, drained