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Recipes
Quick Collard Greens
By KSmitherman
1. Bring 4 quarts water to boil in large pot over medium-high heat
- 4 to 6 6
- to 2 use mustard or turnip greens instead of collards, reduce boiling time to 2 minutes.
- Ingredients
- Salt and pepper
- 2 1/2 2 1/2 1/2 pounds collard greens, stemmed and leaves halved lengthwise
- 3 3 3 tablespoons olive oil
- 2 2 2 garlic cloves, minced
- 1/4 1/4 1/4 teaspoon red pepper flakes
Cheesy Ham and Hash Brown Casserole
By KSmitherman
Directions Preheat oven to 375 degrees F (190 degrees C)
- 1 (32 ounce) package frozen hash brown potatoes
- 8 ounces cooked, diced ham
- 2 (10.75 ounce) cans condensed cream of potato soup
- 1 (16 ounce) container sour cream
- 2 cups shredded sharp Cheddar cheese
- 1 1/2 cups grated Parmesan cheese
Favorite Barbecue Chicken
By KSmitherman
1.Preheat grill for medium-high heat
- 1 1/2 tablespoons olive oil
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 5 tablespoons ketchup
- 3 tablespoons honey3 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- 2 skinless, boneless chicken breast
- halves
Chicken Enchilada Casserole (a.k.a. "Stacked" Chicken Enchiladas)
By KSmitherman
Heat oven to 375 degrees F
- 3 cups red enchilada sauce (I highly recommend my homemade red enchilada sauce recipe)
- 16 corn tortillas, halved
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 6 scallions (green onions), thinly sliced
- 4 cups (about 1.5 pounds) shredded cooked chicken
- 3 cups shredded Monterrey Jack or Mexican blend cheese
- 1 avocado, peeled, pitted and diced
- 1/2 cup loosely-packed chopped fresh cilantro
Homemade Chewy Granola Bars
By KSmitherman
Directions: 1. In a small mixing bowl, combine the brown sugar, peanut butter, corn syrup, butter and vanilla
- Ingredients:
- 10 Time: 10 Minutes
- 15 Time: 15 Minutes
- 25 In: 25 Minutes
- 12 12
- 1/2 1/2 1/2 cup packed brown sugar
- 1/3 1/3 1/3 cup peanut butter
- 1/4 1/4 1/4 cup corn syrup
- 1/4 1/4 1/4 cup butter, melted
- 1 1 1 teaspoon vanilla extract
- 1 1/2 1 1/2 1/2 cups quick-cooking oats
- 1/4 1/4 1/4 cup sunflower kernels
- 1/4 1/4 1/4 cup raisins
- 3 3 3 tablespoons toasted wheat germ
- 1 1 1 tablespoon sesame seeds
- 1/2 1/2 1/2 cup semisweet chocolate
- chips
Creamy Tarragon Chicken Salad
By KSmitherman
Preheat oven to 450°F. Arrange chicken in a glass baking dish large enough to hold it in a single layer
- 8 servings, 1 cup each | Active Time: 30 minutes | Total Time: 1 3/4 hours (including 1 hour chilling time)
- Ingredients
- 2 pounds boneless, skinless chicken breast, trimmed
- 1 cup reduced-sodium chicken broth
- 1/3 cup walnuts, chopped
- 2/3 cup reduced-fat sour cream
- 1/2 cup low-fat mayonnaise
- 1 tablespoon dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 cups diced celery
- 1 1/2 cups halved red seedless grapes
Baked Dijon Chicken
By KSmitherman
Preheat oven to 475 Spray 13x9 inch pan with Pam
- Pam
- 1/4 cup can milk
- 3 to 4 tbs. Dijon mustard
- 1/4 cup seasoned dry breadcrumbs
- 1/4 cup Buitoni Freshly Shredded Parmesan cheese
- 4 boneless, skinless chicken breast halves
White Chocolate Strawberry Cheesecake
By KSmitherman
Crush 8 graham crackers to make the crust
- 8 - graham crackers, crushed
- 1/4 - cup butter, melted
- 2 - 8 oz packages of cream cheese, softened
- 3/4 - cup sugar
- 3 - eggs
- 1 - teaspoon Wilton's clear vanilla extract
- 1 - cup white chocolate chips, melted, and slightly cooled
- 1 - can Lucky Leaf strawberry pie filling (or Cherry
Cherry Cheese Pie II
By KSmitherman
Directions In a large bowl, beat cream cheese until fluffy
- 1 (8 ounce) package cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 (9 inch) prepared graham cracker crust
- 1 (21 ounce) can cherry pie filling
Gingerbread Pumpkin Trifle Recipe
By KSmitherman
Directions In a large bowl, cream shortening and sugar until light and fluffy
- FILLING/TOPPING:
- 1/2 cup shortening
- 1/3 cup sugar
- 1 cup molasses
- 1 egg
- 2-1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3/4 cup hot water
- 2 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 can (15 ounces) solid-pack pumpkin
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 1 teaspoon rum extract