KSmitherman's profile page
Recipes
Taco Grande Pizza (Copycat Papa Murphy's) | Tammy's Recipes
By KSmitherman
Instructions: 1. To make pizza crust, combine warm water and salt in a mixing bowl
- 16 ounces (3
- 4 1 1/2 1/2 1/2 1 cup thinly sliced black olives 1/2 cup diced green onions 1/2 cup diced Roma tomatoes 1/2 cup shredded cheddar cheese, optional
Crock Pot Root Beer Pulled Pork
By KSmitherman
Rinse the pork roast off with water and pat dry with a paper towel
- 1 - 1 to 3 pound pork roast - I used a 1 1/2 lb pork sirloin tip roast
- 2 - tablespoons grill mates pork rub
- 2 - cups root beer
- 1 - small onion, cubed
- 2 - cloves garlic, chopped
- 2 - teaspoons liquid smoke
- 2 - tablespoons yellow label syrup (I by mine at walmart)
- 1 - 18 oz bottle sweet baby rays BBQ sauce or use your favorite
Salmon Spread
By KSmitherman
Directions Beat cream cheese, lemon juice, milk, green onions, hickory smoke and one seasoning with mixer until ...
- Ingredients
- 2 8 oz. packages light cream cheese
- 3 Tablespoons lemon juice
- 2 teaspoons lowfat milk
- 1/4 cup sliced green onion
- 1/4 teaspoon natural hickory liquid smoke
- 2 (5-oz.) cans Chicken of the Sea® Skinless & Boneless Pink Salmon
Biscuits-Buttermilk
By KSmitherman
In a large bowl sift all dry ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- teaspoon baking soda
- 2 teaspoons sugar
- teaspoon salt
- cup unsalted butter, cut into pieces and chilled
- cup buttermilk, cold
Enchilada Rice
By KSmitherman
In a large skillet brown ground beef
- 2 cups cooked rice (I usually use leftover rice from a previous meal)
- 1 lb ground beef
- 1 can pinto beans, rinsed and drained
- 1 can (10 ounce) enchilada sauce, or use homemade
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 cup shredded pepperjack cheese, or you can use all cheddar or colby jack cheese
- 1 cup frozen corn
New American "Fried" Chicken
By KSmitherman
Directions Coat a baking rack with no-stick spray
- 1/2 cup buttermilk
- 1/2 cup fresh white bread crumbs
- 1/2 cup fresh whole-wheat bread crumbs
- 1/2 teaspoon paprika
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried thyme or sage
- 1 tablespoon minced fresh parsley
- salt (optional)
- 4 skinless whole chicken legs
- to 425°. baking rack with no-stick spray. Place the rack on a foil-lined baking sheet and set aside. Preheat the oven to 425°.
- to to chicken pieces in the buttermilk to coat, then roll them in the seasoned bread crumbs to coat. Place the chicken on the prepared rack and lightly coat with no-stick spray.
- 15 15 15 minutes. Turn the chicken and coat again with no-stick spray. Bake for 15 minutes, or until the crust is golden brown and the juices run clear when the joint is pierced with a sharp knife.
Cornbread 'Iron Skillet' Kathy's Favorite
By KSmitherman
Heat oven to 450. In bowl beat eggs then add buttermilk and water
- 2 eggs
- 2 cups buttermilk
- 1/4 cup oil
- 1/2 cup water
- 2 cups cornmeal
- 2/3 cup flour
- 4 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2 tbls. oil, for the pan
Strawberry Cake
By KSmitherman
Combine all ingredients except toppings
- 1 box white cake mix
- 3 tbs. flour
- 3 eggs
- 3/4 cup oil
- 1/4 cup water
- 1 (3oz.) pkg. Strawberry Jello
- 1/2 cup fresh or frozen sliced strawberries
- Topping
- 2 tbs. butter
- 1 1/2 cups powdered sugar
- 2 tbs. crushed strawberries
White Bean and Tuna Salad
By KSmitherman
Directions In a medium saucepan, combine beans, 2 tablespoons oil, and garlic; season with salt and pepper
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 5 ounces baby spinach
- 1 tablespoon plus 1 teaspoon red-wine vinegar
- 2 cans (5 ounces each) solid white tuna, drained and broken into chunks
- 1/4 cup green olives, pitted and roughly chopped
- 1/2 small red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- Crusty bread, for serving
Corn Bean and Avocado Salad
By KSmitherman
Directions In a medium microwave-safe bowl, combine beans, corn, and salsa
- 1 can (15.5 ounces) pinto beans, drained and rinsed
- 1 package (10 ounces) frozen corn kernels (2 cups)
- 1/4 cup prepared medium tomato salsa, plus more for serving
- 1 bunch scallions, thinly sliced (1 cup)
- 1 ripe avocado, peeled, pitted, and cubed
- 3 plum tomatoes, thickly sliced
- Coarse salt and ground pepper
- 1 bag (12 ounces) romaine hearts, cut into bite-size pieces
- 3 cups (3 ounces) broken baked tortilla chips
- 3/4 cup coarsely grated pepper Jack cheese