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Recipes
Four Bean Salad with Quinoa
By KSmitherman
Cook the quinoa according to package instructions
- Yield – 4-6 servings
- Prep Time – 5 minutes
- Cook Time – 20 minutes
- Ingredients
- 1 cup quinoa
- 1 can green beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can red beans, drained and rinsed
- 1 can white beans, drained and rinsed
- Dressing
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp Italian seasoning
- 1/2 tsp Kosher salt and pepper, each
Snickerdoodles ( Betty Crocker Cookbook)
By KSmitherman
Heat oven to 400. Mix thoroughly butter, shortening, 1 1/2 cups sugar and eggs
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 1 1/2 cup sugar
- 2 eggs
- 2 3/4 cups flour
- 2 tsp. cream of tartar
- 1 tsp. soda
- 1/4 tsp. salt
- 2 tbs. sugar
- 2 tsp. cinnamon
The BEST Cream Cheese Frosting Ever
By KSmitherman
I threw all the ingredients in a bowl and mixed with a spoon (thats right, by hand) until the confectioners sugar w...
- 1 package cream cheese (8 oz)
- 1 stick butter (8 tablespoons)
- 4 cups confectioners sugar
- 1 1/2 teaspoons imitation vanilla (I think if you use pure vanilla extract cut it to 1 tsp)
Sue's Scones
By KSmitherman
Add the above ingredients to a food processor
- 2 cups flour
- 1/8 tsp. soda
- 1 tbs. baking powder
- 2 tbs. sugar
- 1/2 tsp. salt
Slim Dip
By KSmitherman
Melt cheese for about 20 seconds or until soft and dipable texture
- 2 wedges The Laughing Cow Light Creamy Swiss
- 1/4 teaspoons Dill
- 1/4 teaspoons Dried Onion
- 1/4 teaspoons Seasoning Salt
- 1/4 teaspoons Garlic
Duncan Hines Chunky Chocolate Cookies
By KSmitherman
Preheat oven to 350 Place cake mix, eggs, melted butter, brown sugar and vanilla in large bowl
- 1 box Deluxe Dark Chocolate Fudge cake mix
- 2 large eggs
- 1/2 cup butter or margarine, melted
- 1/4 cup packed brown sugar
- 1 tsp. vanilla
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
Toffee Squares
By KSmitherman
Enter your email address: Added by Preheat oven to 350 degrees
- 2 sticks Butter
- 1 cup Packed Brown Sugar
- 1 whole Egg
- 2 teaspoons Vanilla
- 2 cups All-purpose Flour
- 2 cups Chocolate Chips (milk Or Semi-sweet)
- ¾ cups Finely Chopped Pecans
Black Bean and Mozzarella Bowl
By KSmitherman
In a large bowl, combine vinaigrette, beans, cumin, and salt and pepper to taste; set aside
- 1/4 C smoked tomato vinaigrette
- 1 can 15 oz no-salt-added black beans, rinsed and drained
- 1 tsp ground cumin
- 2 C fresh corn kernels, about 2 large ears
- 2 oz smoked mozzarella, diced
- 1 pint cherry tomatoes, quartered
- 3/4 C coarsely chopped avocado
- 1/2 C finely chopped red onion
- 1/4 C chopped fresh cilantro
Southwestern Grilled Chicken Salad
By KSmitherman
Directions To make the dressing: In a small bowl, mix the ranch dressing, salsa, and cilantro until blended
- Dressing
- 1/4 cup light ranch dressing
- 1/4 cup mild green salsa
- 2 tablespoons chopped fresh cilantro
- Salad
- 1 tablespoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 pound thin chicken breast slices or chicken tenders
- 1 lime, quartered
- 6 cups shredded romaine lettuce
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup corn kernels
- 1 medium tomato, chopped
- 1/4 cup thinly sliced red onion
- To make the dressing: In a small bowl, mix the ranch dressing, salsa, and cilantro until blended. Cover and refrigerate.
- To make the salad: Coat a barbecue grill or ridged grill pan with olive oil spray, and heat to medium-hot. In a cup, mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub evenly on both sides of the chicken.
- Grill the chicken, turning once, for 3 to 4 minutes, or until it is no longer pink and the juices run clear. Transfer to a plate. Squeeze the lime over the cooked chicken.
- In a large bowl, toss the romaine with half the dressing. Divide among 4 plates.
- Sprinkle the beans, corn, tomato, and red onion equally over each serving and top with the grilled chicken. Serve the remaining dressing on the side.
Mediterranean Herb Pasta with Vegetables and Tomatoes
By KSmitherman
1. Cook pasta as directed on package
- 8 ounces pasta, such as spaghetti or linguine
- 1 can (28 ounces) whole peeled tomatoes, drained and cut up
- 1 can (8 ounces) tomato sauce
- 1 teaspoon sugar (optional)
- 1 teaspoon McCormick® Gourmet Collection Garlic Powder
- 1/2 teaspoon McCormick® Gourmet Collection Italian Seasoning
- 1 tablespoon olive oil
- 8 ounces mushrooms, quartered
- 8 ounces yellow squash, sliced
- 8 ounces zucchini, sliced