Dkanon's profile page
Recipes
Savory Pita Strips
By dkanon
In a small bowl, combine the Parmesan cheese, Italian seasoning, garlic powder and rosemary; set aside
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried rosemary, crushed
- 4 pita breads (6 inches)
- 2 tablespoons butter, melted
Pumpkin Chocolate Chip Bundt
By dkanon
Pour pudding mix into a bowl
- 24 Rhodes™ Dinner Rolls, thawed but still cold
- 1/2 small box vanilla instant pudding
- 1 cup semisweet chocolate chips
- 1/4 cup butter
- 1/2 cup sugar
- 1 cup canned pumpkin pie mix
Fiber One® Double-Berry Crisp
By dkanon
Heat oven to 375°F. In large bowl, mix sugar and flour
- 1/3 cup sugar
- 1/4 cup Gold Medal® all-purpose flour
- 2 bags (10 oz each) Cascadian Farm® frozen organic blueberries (do not thaw)
- 1 bag (10 oz) Cascadian Farm® frozen organic raspberries (do not thaw)
- 1 1/2 cups Fiber One® Honey Clusters® cereal
- 1/4 cup chopped walnuts
- 2 tablespoons packed brown sugar
- 2 tablespoons butter or margarine, melted
- Vanilla ice cream, if desired
Ranchero Chicken Stroganoff
By dkanon
Related Product Original Ranch® Original Ranch® Recipes you might like Bow Ties & Springs Pasta Salad Prep: ...
- 1/2 pound mushrooms thinly sliced
- 1 cup Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1/4 cup white wine
- 1 medium yellow onion peeled, chopped
- 2 ounces diced pimentos drained
- 4 tablespoons unsalted butter
- 6 chicken breast, halves
Hot Buttered Fluffy Pretzels
By dkanon
Hot Buttered Fluffy Pretzels Well try these at home, and you’ll never buy those mall pretzels ever again
- 12.5 oz all purpose flour (2.5 cups)
- 1/2 tsp sea salt
- 1 tsp sugar
- 2.25 tsp instant quick rise yeast
- 1 cup warm water (110 degrees F)
- 1/2 cup warm water
- 1 tbsp baking soda
- vegetable oil for greasing the sheet pan
- coarse sea salt, for sprinkling or cinnamon sugar mixture
- 3 tbsp unsalted butter, melted
Chicago Deep Dish Pizza
By dkanon
Preheat oven to 450 degrees F
- 1 pound hot Italian sausage, casings removed
- 1 green bell pepper, cut into -inch strips
- 1 small onion, chopped
- 1 pound store-bought pizza dough
- 3/4 cup pizza or spaghetti sauce
- 1 1/2 cup (6 ounces) shredded mozzarella cheese
Kale, Mushroom, and Cheddar Bake
By dkanon
*
- 1 Tbsp olive oil
- 1 bunch (7 oz or 200 g) lacinato kale (dinosaur or Tuscan kale), center ribs removed, leaves thinly sliced
- Salt and freshly ground black pepper
- 5 ounces (140 g) of cremini mushrooms, finely chopped
- 1 small yellow onion, thinly sliced (about 1 cup)
- 1/2 loaf (185 grams) ciabatta bread, cut into 1/8-inch thick slices
- 3 large eggs
- 1 1/2 cups (375 ml) milk
- 4 ounces (112 g) grated cheddar cheese
Pecan-Caramel Crunch Ice Cream
By dkanon
Preheat oven to 350. Stir together first 5 ingredients; spread in a thin layer on a baking sheet
- 3/4 c quick-cooking oats
- 1 c chopped pecans
- 1/4 c flour
- 1/4 c firmly packed light brown sugar
- 1/4 c butter, melted
- 2 cups firmly packed light brown sugar
- 3 cups milk
- 1 (12 oz) can evaporated milk
- 1/2 t salt
- 4 egg yolks
- 4 cups whipping cream
- 1 (14 oz) can sweetened condensed milk
- 2 T vanilla extract
- 1 (20 oz) bottle caramel topping
- garnishes, oat mix and waffle cone pieces
Sauteed Chicken with Asparagus and Mushrooms
By dkanon
In a large skillet, heat oil over medium-high
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken thighs (about 6), cut into 2-inch pieces
- Coarse salt and ground pepper
- 1 pound button mushrooms, trimmed and thinly sliced
- 2 pounds asparagus, tough ends removed, cut into 2-inch lengths
- Cooked noodles or rice (optional)
White Beans and Veggies with Couscous
By dkanon
In a large skillet, heat oil over medium-high heat
- COUSCOUS:
- 1 tablespoon olive oil
- 1 medium zucchini, quartered lengthwise and thinly sliced
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1-1/2 cups water
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 cup uncooked couscous