June's profile page
Recipes
Brown Butter and Corn Pasta
By june
Heat large covered sauce pot of salted water to boiling on high
- 4 medium ears of corn
- 1 lb campanelle or fusilli pasta
- 6 tbsp butter (no substitutions)
- 1 cup grated Parmesan cheese
- 1/4 cup packed fresh basil leaves, torn
Bacon-Cheese Topped Chicken
By june
In a small bowl, combine the mustard, honey, 1 1/2 tsps oil and lemon juice
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 4 1/2 tsps canola oil, divided
- 1/2 tsp lemon juice
- 4 boneless skinless chicken breast halves
- 1/4 tsp salt
- 1/8 tsp pepper
- dash paprika
- 2 cups sliced fresh mushrooms
- 2 tbsp butter
- 1 cup (4 oz) shredded Monterey Jack cheese
- 1 cup (4 oz) shredded cheddar cheese
- 8 bacon strips, partially cooked
- 2 tsp minced fresh parsley
Butterscotch Praline Pie
By june
Preheat oven to 350 degrees Stir together vanilla wafers and butter
- 2 cups crushed vanilla wafers
- 1/2 cup butter, melted
- 1 (12 oz) pkg butterscotch-flavored morsels
- 1 cup chopped pecans
- 1 cup coconut
- 1 (14 oz) can sweetened condensed milk
Italian Sausage Soup
By june
In a large Dutch oven, combine sausage, carrots, onion, bell pepper, and garlic; cook over medium heat until sausag...
- 1 (1 lb 2 oz) package hot Italian sausage, casings removed
- 2 carrots, diced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 (32 oz) boxes low-sodium chicken broth
- 1 (15 oz) can tomato sauce
- 2 medium zucchini, cut in half lengthwise and thinly sliced
- 1 tsp dried crushed rosemary
- 1 (20 oz) package refrigerated 3-cheese tortellini
- Garnish: chopped fresh parsley
Beef-Stuffed Crescents
By june
In a large skillet, cook beef and chilies over medium heat until the meat is no longer pink; drain
- 1 lb ground beef
- 1 can (4 oz) chopped green chilies
- 1 pkg (8 oz) cream cheese, cubed
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 3 tubes (8 oz each) refrigerated crescent rolls
Chicken Enchiladas with Sour Cream and Cheese
By june
Wash, cut up and boil the chicken; debone and cut into bite-sized pieces
- 2 1/2 - 3 lbs chicken*
- 1 medium onion, chopped
- 2 tbsp margarine
- 1 (10 oz) can Ro-Tel tomatoes and green chilies (drained)
- 4 cups sour cream
- 4 chicken bouillon cubes
- 1 dozen corn tortillas*
- 1/2 lb Monterrey Jack cheese, grated
Brooke's Pumpkin Bread/Muffins
By june
Preheat oven to 350 degrees
- 3 cups flour
- 1 tbsp + 2 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 1/2 tsp salt
- 3 cups sugar
- 4 large eggs
- 1 cup Crisco oil
- 1/2 cup orange juice or water
- 1 15-oz can pumpkin
- 2 cups dried cranberries
- 2 cups chopped pecans (optional)
White Chocolate Cheesecake
By june
Place cookies in food processor and process to crumbs
- Crust:
- 1 (13 oz) pkg chocolate chip cookies
- 1/4 cup butter, melted
- 1/4 cup sugar
- Filling:
- 4 (8 oz) pkgs cream cheese, softened
- 1 1/3 cups sugar
- 4 eggs
- 3 oz. white chocolate, grated
- 1 tsp vanilla extract
- Topping:
- 1 1/2 cups sour cream
- 1/4 cup sugar
- 1 oz white chocolate, grated
- 1 tsp almond extract
Hot German Potato Salad
By june
Bring a large pot of salted water to a boil
- 9 potatoes, peeled
- 6 slices bacon
- 3/4 cup chopped onion
- 2 tbsp all-purpose flour
- 2 tbsp white sugar
- 2 tsp salt
- 1/2 tsp celery seed
- 1/8 tsp ground black pepper
- 3/4 cup water
- 1/3 cup distilled white vinegar
Chicken With Creamy Mushroom and Snap Peas
By june
Preheat the oven to 200 degrees
- 4 chicken cutlets (about 1 1/4 pounds), patted dry
- Kosher salt and freshly ground pepper
- 2 tbsp vegetable oil
- All-purpose flour, for dredging
- 1 tbsp unsalted butter
- 2 scallions, thinly sliced
- 8 oz mushrooms (button, cremini, shiitake or a combination), quartered
- 1 1/4 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 2 cups sugar snap peas, stemmed and halved lengthwise