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Recipes
Creamy Peach Pie
By KSmitherman
Combine cream cheese, powdered sugar, and almond extract
- 1 8 ounce package cream cheese, softened
- 3/4 cups powdered sugar
- 1/4 teaspoon almond extract
- 1 cup whipping cream, whipped
- 7-8 peaches, peeled and chopped
- 1 graham cracker crust
Taco Meat
By KSmitherman
Mix together and store in airtight container until ready to use (up to one year)
- Ingredients:
- With a stash of taco meat in the freezer, I am able to make an easy meal of tacos, nachos, taco salad, taco pizza, burritos or enchiladas with little effort. It even goes nicely from the freezer to the crockpot!
- 2 teaspoons Chili Powder
- 1 1/2 teaspoons ground Cumin
- 1 teaspoon Corn Starch
- 1 teaspoon Beef Bullion Granules
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- 1 teaspoon Black Pepper
- 1/4 teaspoon Dried Oregano
- 1/4 teaspoon Crushed Red Pepper Flakes
Oatmeal Cake
By KSmitherman
Directions 1 Preheat oven at 350 degrees
- Ingredients
- CAKE
- 1 1/4 1 1/4
- c
- water, boiling
- 1 1
- c
- oatmeal, old fashioned, uncooked
- 1/2 1/2
- c
- butter
- get recipes @ goboldwithbutter.com
- 1 1
- c
- sugar
- 1 1
- c
- brown sugar, firmly packed
- 2 2
- eggs
- 1 1
- tsp
- vanilla
- 1 1
- tsp
- baking soda
- 3/4 3/4
- tsp
- cinnamon
- 1 1/2 1 1/2
- c
- all-purpose flour
- 1/2 1/2
- tsp
- salt
- 1/4 1/4
- tsp
- nutmeg
- TOPPING
- 1/2 1/2
- c
- butter
- get recipes @ goboldwithbutter.com
- 2 2
- c
- coconut
- 1 1
- c
- nuts (finely chopped)
- 1 1/2 1 1/2
- c
- brown sugar, firmly packed
- 8-10 8-10
- Tbsp
- evaporated milk
Pasta e Fagioli Soup in a crockpot (Olive Garden copycat)
By KSmitherman
Brown beef in a skillet. Drain fat from beef and add to crockpot with everything except pasta
- 2 pds. ground beef
- 3 cans beef broth
- 1 onion, chopped
- 3 carrots, julienned like or chopped
- 4 stalks celery, chopped
- 2 cans diced tomatoes, undrained
- 1 can red kidney beans, drained
- 1 can white kidney beans, drained
- 3 cans beef stock
- 3 tsp. oregano
- 2 tsp. pepper
- 5 tsp. parsley
- 1 tsp. Tabasco sauce
- 1 jar spaghetti sauce
- 8 ounces pasta
Foolproof Pie Crust
By KSmitherman
Add flour, shortening or lard, sugar, and salt to a large bowl
- 4 cups all-purpose flour
- 1 3/4 cups shortening or lard
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon vinegar
- 1 egg
- 1/2 cup very cold water
- Add flour, shortening or lard, sugar, and salt to a large bowl.
Crock Pot Sloppy Joes
By KSmitherman
Yummy sloppy joes - doesn't get too much easier than this
- 2 1/2 lbs ground beef
- 1 medium onion , chopped
- 3 garlic cloves , minced
- 1 1/4 cups catsup
- 1 medium green sweet pepper , chopped
- 2 stalks celery , chopped
- 1/3 cup water
- 3 tablespoons brown sugar
- 3 tablespoons prepared mustard
- 3 tablespoons vinegar
- 3 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 16 -20 hamburger buns , split and toasted
Southern Yam Dessert Squares
By KSmitherman
Preheat oven to 350. Combine oats, flour, baking soda, and salt; set aside
- 2 cups quick-cooking oats
- 1 1/2 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup margarine, softened
- 1 cup firmly packed brown sugar
- 1 tsp. vanilla
- 1 pound yams or sweet potatoes, cooked, peeled, and mashed (about 2 cups)
- 1 can of condensed milk (Eagle Brand)
- 2 eggs, beaten
- 1 1/2 tsp. allspice or pumpkin pie spice
- 1 tsp. grated orange rind
- 1/2 cup chopped nuts
- Tip: 1 (16 oz or 8 oz) can sweet potatoes, drained and mashed or 1 can pumpkin can be substituted for yams
Steak, Asparagus & Chimichurri Pasta
By KSmitherman
Start by making the Chimichurri
- For the chimichurri (This makes a full batch and I only used half on the pasta):
- Refrigerate the leftover Chimichurri for up to 3 weeks.
- 3 cloves garlic
- 2 cups Italian or curly parsley (I like Italian), loosely packed
- 1 cup olive oil
- 1 tsp. red wine vinegar
- 3 tbsp. lemon juice
- 1 tsp. red pepper flakes
- 1 tsp. salt
- 1 lb. Rigatoni
- 1 lb. skirt steak
- 1 tsp. salt
- 1 lb. thick asparagus, tough ends removed
Chicken Stuffed with Golden Onions & Fontina
By KSmitherman
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat
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- A semi-firm cheese that's nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.
- Prep Time:35 minutes
- Ready in:35 minutes
- Yield:4 servings
- Ease of Prep:Moderate
- Recipe Ingredients
- 4 teaspoons extra-virgin olive oil , divided
- 1 1/2 cups thinly sliced red onion
- 2 teaspoons minced fresh rosemary , divided
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 2/3 cup shredded fontina cheese , preferably aged
- 4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
- 1/2 cup white wine
- 1 cup reduced-sodium chicken broth
- 4 teaspoons all-purpose flour
Creamy Mexican Chicken Pasta
By KSmitherman
In a small bowl, whisk together chili powder, cumin, salt, pepper and cayenne until combined
- 1 Tbsp. chili powder
- 2 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne
- 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 4 Tbsp. olive oil, divided
- 1 small red onion, diced
- 3 cloves garlic, minced
- 2 cups grape or cherry tomatoes, halved
- 1 can whole-kernel corn, drained
- 1 (8 oz.) brick 1/3-less-fat cream cheese, cut into 8 squares
- 1/2 cup milk
- 1 can black beans, drained
- 1/4 cup chopped cilantro
- 1 large avocado, pitted, peeled and diced
- 12 oz. dried pasta (I used penne), cooked al dente according to package instructions
- optional toppings: additional cilantro and avocado, crumbled cotija cheese, tortilla strips, sour cream