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Recipes
Creamy Pesto Chicken and Bow Ties
By KSmitherman
Directions Cook pasta according to package directions
- 3 cups uncooked bow tie pasta
- 2 tablespoons butter or margarine
- 1 pound skinless, boneless chicken breast, cubed
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 cup pesto sauce
- 1/2 cup milk
Cherry Cream Cheese Pie
By KSmitherman
Instructions BEAT cream cheese until fluffy in large bowl
- 1 (8 oz.) package cream cheese, softened
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 (8 or 9-inch) prepared graham cracker or baked pie crust
- 1 (21 oz.) can cherry pie filling, chilled
Amazing Pork Tenderloin in the Slow Cooker
By KSmitherman
Directions Place pork tenderloin in a slow cooker with the contents of the soup packet
- 1 (2 pound) pork tenderloin
- 1 (1 ounce) envelope dry onion soup mix
- 1 cup water
- 3/4 cup red wine
- 3 tablespoons minced garlic
- 3 tablespoons soy sauce
- freshly ground black pepper to taste
Pina Colada Cupcakes
By KSmitherman
Mix cake mix and pineapple only and follow baking instructions on box
- 1 betty Crocker Super Moist Yellow Cake Mix
- 1 can 20 oz. crushed pineapple not drained
- Pineapple Coconut Cream Cheese Frosting
- 8 oz Philadelphia 1/3 less fat cream cheese
- 20 oz can crushed pineapple in pineapple juice, completely drained of any liquid
- 1 cup sweetened coconut flakes
- 1/4 cup sugar
Waffles ( My recipe that I have used for years)
By KSmitherman
Beat eggs and then beat in other ingredients until smooth
- 2 eggs
- 2 cups buttermilk
- 2 cups flour (I now use White Whole Wheat)
- 2 tsp. baking powder
- 1 tsp. soda
- 1/2 tsp. salt
- 1/4 cup plus 2 tbs. Crisco
Delicious Big Bowl
By KSmitherman
dressingBring the quinoa, water and salt to a boil in a large thick-bottomed pot
- 2 cups white quinoa, rinsed well
- 4 scant cups water
- 1 teaspoon salt
- a few splashes of extra virgin olive oil
- 3 - 4 medium/large potatoes, cut into 1/2-inch dice
- 1 large yellow onions, chopped
- 1 clove garlic, chopped
- 1 cup toasted nuts (walnuts, pine nuts, etc)
- 1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
- another splash or two of good olive oil or citrus dressing
Chicken 'n' Corn Bread Bake Recipe
By KSmitherman
Directions In a large saucepan, combine the broth, onion, celery and pepper
- 2-1/2 cups reduced-sodium chicken broth
- 1 small onion, chopped
- 1 celery rib, chopped
- 1/8 teaspoon pepper
- 4-1/2 cups corn bread stuffing mix, divided
- 4 cups cubed cooked chicken
- 1-1/2 cups (12 ounces) sour cream
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 3 green onions, thinly sliced
- 1/4 cup butter, cubed
Mexican Shepherd's Pie
By KSmitherman
Directions Preheat oven to 400 degrees F (200 degrees C)
- 1 1/2 pounds ground beef
- 1 onion, finely chopped
- garlic powder to taste
- salt and pepper to taste
- 1 (14.5 ounce) can diced tomatoes
- 1 (1.25 ounce) package taco seasoning mix
- 3/4 cup hot water
- 1 (11 ounce) can whole kernel corn, drained
- 1 (8.5 ounce) package corn muffin mix
- 1 cup shredded Cheddar cheese (optional)
- 1 (2.25 ounce) can sliced black olives (optional)
Spice Cookie
By KSmitherman
Cream sugar and margarine
- 1 cup margarine
- 1 1/2 cup sugar
- 1 egg
- 2 tbs. dark syrup
- 1 tbs. warm water
- 2 tsp. soda
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. cloves
- 3 cups flour
Mexican Bean Salad (Full Recipe)
By KSmitherman
1.In a large bowl, combine beans, bell peppers, frozen corn, and red onion
- 1 (15 ounce) can black beans, rinsed and
- drained
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can cannellini beans,
- drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (10 ounce) package frozen corn
- kernels
- 1 red onion, chopped
- 1/2 cup olive oil1/2 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 2 tablespoons white sugar
- 1 tablespoon salt
- 1 clove crushed garlic
- 1/4 cup chopped fresh cilantro
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground black pepper
- 1 dash hot pepper sauce
- 1/2 teaspoon chili powder