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Recipes
Pesto
By KSmitherman
Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped
- 4 cups loosely packed basil leaves
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, halved
- 1/4 tsp salt
- 1/2 cup pine nuts, toasted
- 1/2 cup olive oil
Mexican-Style Meat Loaf
By KSmitherman
DIRECTIONS1. Preheat oven to 350°F
- Makes 8 servings.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- INGREDIENTS1 tablespoon McCormick® Paprika
- 2 teaspoons McCormick® Cumin, Ground
- 2 teaspoons McCormick® Oregano Leaves
- 1 teaspoon Sea Salt from McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick® Red Pepper, Ground
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 2 eggs, beaten
- 1/4 cup milk
- 2 slices white bread, crumbled
- 2 pounds lean ground beef
- 1/2 cup frozen corn, thawed
- 1/2 cup mild salsa
Southwestern Bean Skillet
By KSmitherman
Doublecheck your email address and try again
- 1 Mix all ingredients except cheese and tomatoes in 12-inch skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
- 2 Uncover and simmer 5 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in cheese and tomatoes until cheese is melted.
Hash Brown Breakfast Casserole
By KSmitherman
Southern Living DECEMBER 2003
- 1 pound ground hot pork sausage
- 1/4 cup chopped onion
- 2 1/2 cups frozen cubed hash browns
- 5 large eggs, lightly beaten
- 2 cups (8 ounces) shredded sharp Cheddar cheese
- 1 3/4 cups milk
- 1 cup all-purpose baking mix
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Toppings: picante sauce or green hot sauce, sour cream
- Garnish: fresh parsley sprigs
Green Chile-Chicken Casserole
By KSmitherman
Theresa Marquez, Cooking Light NOVEMBER 2003
- 1 1/3 cups fat-free, less-sodium chicken broth
- 1 cup canned chopped green chiles, drained
- 1 cup chopped onion
- 1 cup fat-free sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
- 1 garlic clove, minced
- Cooking spray
- 24 (6-inch) corn tortillas
- 4 cups shredded cooked chicken breast (about 1 pound)
- 2 cups (8 ounces) finely shredded sharp cheddar cheese
Majic Cookie Bars
By KSmitherman
Preheat oven to 350 In small bowl, combine graham cracker crumbs, and butter; mix well
- 1 1/2 cups graham cracker crumbs
- 1/2 cup (1 stick) butter
- 1 can Eagle Brand Milk
- 2 cups semi-sweet chocolate chips
- 1 1/3 cups coconut
- 1 cup chopped nuts
Punch Bowl Cake
By KSmitherman
Use clear ( 3 gallon) bowl
- 1 box Duncan Hines Moist Deluxe Cake mix. Mix and bake according to box instructions in 13x9 inch pan.
- Cool completely.
- 1 ( 20 oz. ) can crushed pineapple, drained very well
- 6 to 8 bananas, sliced
- 2 cans cherry pie filling
- 2 large boxes Jello vanilla instant pudding mixed according to pkg. instructions
- 2 (8oz) tubs of Cool Whip
- 1 cup coconut
- 1 cup chopped pecans
Super-Stuffed Tenderloin
By KSmitherman
1. Ask your butcher to butterfly the loin, or do it yourself by splitting it down the center, cutting it almost but...
- 2 lb pork tenderloin
- 1 cup reduced-fat ricotta cheese
- 1/2 tsp dried basil
- 2 cups chopped fresh baby spinach leaves
- 1 jar (5 oz) artichoke hearts, drained and diced
- Olive oil
- Salt and pepper
Black Bean and Couscous Salad
By KSmitherman
Directions: 1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous
- Ingredients:
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon ground cumin 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 (15 ounce) cans black beans, drained
- salt and pepper to taste
Buttermilk Pound Cake
By KSmitherman
Cream sugar and crisco. Add eggs one at a time
- 2 1/2 to 3 cups sugar
- 1 cup Crisco
- 5 eggs
- 3 cups flour
- 1 cup buttermilk
- 1 tsp vanilla
- 1/4 tsp baking soda
- 1/3 cup cocoa (optional)