June's profile page
Recipes
Cheesy Broccoli Rice Casserole
By june
Preheat oven to 350 degrees
- 2 (10 oz) pkgs frozen broccoli florets
- 3 cups instant rice
- 1 (10 3/4 oz) can condensed cream of mushroom soup
- 1 (10 3/4 oz) can condensed cream of chicken soup
- 1 (15 oz) jar Cheez Whiz
- 2 tbsp butter
- salt and pepper to taste
Strawberry Pretzel Salad
By june
Preheat oven to 350 degrees
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 3/4 cup sugar, divided use
- 12 oz cream cheese, softened
- 2 tbsp milk
- 1 tsp vanilla
- 1 (8 oz) container frozen nondairy whipped topping, thawed
- 1 pkg (8-serving) strawberry gelatin mix
- 2 cups boiling water
- 1 1/2 cups cold water
- 1 qt (4 cups) strawberries, sliced*
Pie Crust
By june
Mix flour and salt; blend in shortening with pastry blender until crumbly
- 1 1/3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup butter flavored shortening
- 4 - 6 tbsp cold water
Spicy Thai Basil Chicken
By june
Many thanks to Laraine Perri for the original recipe
- 4 tsp canola oil, divided
- 1/2 cup minced shallots
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced carrots
- 4 tsp minced fresh garlic
- 1 lb ground chicken
- 1 Thai or serrano chili, minced
- 1 tbsp fish sauce
- 2 tsp dark brown sugar
- 2 tsp lower-sodium soy sauce
- 1/4 tsp freshly ground black pepper
- 1 cup basil leaves
- 1 tbsp fresh lime juice
- 4 lime wedges
- lettuce leaves, optional
Pecan Pie
By june
Arrange 1 cup pecans in unbaked pie shell; pour above mixture over pecans
- 1 cup pecans
- 1/2 cup sugar
- 2 eggs, beat with a fork and add sugar
- 3/4 cup white Karo syrup
- 1/2 stick margarine, melted
- 1 tsp vanilla
Baby Ruth Cookies
By june
Preheat oven to 350 degrees
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 tsp vanilla
- 1/2 cup peanut butter
- 1 egg
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 36 mini Baby Ruth bars or 18 fun size Baby Ruth bars cut in half
Bourbon Chicken
By june
Heat oil in a large skillet
- 1 to 2 tbsp olive oil
- 2 lbs boneless chicken breasts, cut into bite-sized pieces
- 1 garlic clove, crushed
- 1/4 tsp ginger
- 3/4 tsp crushed red pepper flakes
- 1/4 cup bourbon or apple juice
- 1/3 cup light brown sugar
- 2 tbsp ketchup
- 1 tbsp cider vinegar
- 1/2 cup water
- 1/3 cup soy sauce
- Cooked rice for serving
Double Chocolate Gooey Butter Cake
By june
Heat oven to 350 degrees and place rack in center
- 1 cup (2 sticks) butter, melted, plus additional for pan
- 1 package (18.25 oz) chocolate cake mix
- 3 large eggs
- 1 package (8 oz) cream cheese, softened
- 3 to 4 tbsp cocoa powder
- 1 box (1 lb) confectioners' sugar
- 1 tsp vanilla extract
- 1 cup chopped nuts
Flatbread Tacos with Ranch Sour Cream
By june
In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving
- 1 cup (8 oz) sour cream
- 2 tsp ranch salad dressing mix
- 1 tsp lemon juice
- 1 1/2 lbs ground beef
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (14-1/2 oz) diced tomatoes, undrained
- 1 envelope taco seasoning mix
- 1 tbsp hot pepper sauce
- 1 tube (16.3 oz) large refrigerated buttermilk biscuits
- Optional toppings: sliced ripe olives, shredded lettuce and cheddar cheese
Smoky "Pimiento" Cheese Sandwiches
By june
Stir together cream cheese and next 3 ingredients in a large bowl until blended
- 1 (3 oz) pkg cream cheese, softened
- 1/2 cup mayonnaise
- 1 tsp paprika
- 1/4 tsp salt
- 2 cups (8 oz) shredded smoked Cheddar cheese
- 2 cups (8 oz) shredded smoked Gouda cheese
- 1/2 (8.5 oz) jar sun-dried tomatoes in oil, drained and chopped
- 14 bread slices (sourdough and dark wheat)