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Recipes
Cheesecake
By mbmitch
Mix crumbs and butter and press into bottom of glass baking dish
- 2 cups graham crackers crumbs
- 3/4 lb. melted butter
- 3 8 oz. pkg cream cheese
- 1 cup sugar
- 3 eggs
- 3 cups sour cream
- 6 T sugar
- 3 t vanilla
Frito Dip
By mbmitch
Mix all ingredients and place in oven proof dish
- 1 16 oz. package frozen white shoe peg corn
- 1 1/2 pkg. cream cheese
- 4 oz. jalapeno, finely diced (1/3 of 12 oz. jar)
- 1 stick butter
- garlic salt or garlic powder to taste
Champagne Punch
By mbmitch
In large punch bowl, combine the cranberry juice concentrate, pink lemonade concentrate, limeade concentrate, white...
- 1 (12 fluid ounce) can frozen cranberry juice concentrate
- 1 (12 fluid ounce) can frozen pink lemonade concentrate
- 1 (6 ounce) can frozen limeade concentrate
- 1 (750 milliliter) bottle white wine, chilled
- 1 liter carbonated water, chilled
- 2 (750 milliliter) bottles champagne, chilled
- 1 lemon - sliced, for garnish
- 1/2 cup fresh mint, garnish
Cranberry Pecan Chicken Salad
By mbmitch
(serves 20 to 24)
- 4 cups cooked chicken, diced
- 1 cup toasted pecans, coarsely chopped
- 3 ribs celery, diced
- 2 tablespoons red onion, minced
- 1 cup sweetened dried cranberries
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 20 to 24 croissants
White Bean and Roasted Eggplant Hummus
By mbmitch
Preheat the oven to 450 degrees F and place an oven rack in the middle
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- Ingredients
- 1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
- Olive oil, for drizzling, plus 1/3 cup
- Kosher salt, for seasoning, plus 1/2 teaspoon
- Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/3 cup loosely packed fresh flat-leaf parsley
- 3 tablespoons fresh lemon juice (from about 1 lemon)
- 1 clove garlic
- 1 hothouse cucumber, cut into 1/4-inch thick slices
Pistachio-Cherry Crumble
By mbmitch
The skinny 255 calories per serving, 12 g fat (5 g saturated), 35 g carbs, 3 g fiber, 4 g protein
- Unsalted butter for greasing pan
- 5 cups pitted cherries (2 lb whole or 1 1/2 lb pitted), thawed if frozen
- 1/2 cup plus 1 tbsp light brown sugar, divided
- 1 tablespoon fresh lemon juice
- 1/3 cup plus 1 tbsp all-purpose flour, divided
- 1/2 cup shelled, unsalted pistachios
- 1/3 cup rolled oats
- 4 walnuts, shelled
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
Pull Apart Breakfast Rolls
By mbmitch
Place 3/4 cup chopped nuts in bottom of greased Bundt pan
- 1 pkg frozen dinner rolls
- 1 large box butterscotch pudding (not instant)
- 1 stick butter
- 3/4 cup br. sugar
- 1 cup chopped pecans, divided
- 1/2 t. cinnamon
Butternut Squash Barley Risotto
By mbmitch
Nutritional Information (per serving) Calories 235 Total Fat 4g Saturated Fat 1g Cholesterol 3mg Sodi
- 2 tablespoon(s) margarine or butter
- 2 shallots, thinly sliced
- 2 sprig(s) fresh thyme
- 2 cup(s) pearl barley
- 4 cup(s) lower-sodium chicken or vegetable broth
- 2 cup(s) water
- 1 large (2 1/2-pound) butternut squash, peeled and seeded, cut into 1/2-inch cubes
- Salt
- Pepper
- 1 ounce(s) Parmesan cheese, grated (2/3 cup)
- 2 tablespoon(s) chopped fresh flat-leaf parsley leaves
Browned Butter Sugar Cookie
By mbmitch
1) Adjust oven racks to middle and lower middle position
- 14 tablespoons unsalted butter (1-3/4 sticks)
- 1/4 cup granulated sugar (about 1-3/4 ounces)
- 2 cups packed dark brown sugar (14 ounces), divided*
- 2 cups + 2 tablespoons, unbleached all-purpose flour (about 10 1/2 ounces)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
Chicken Chili
By mbmitch
Put the chicken in the slow cooker
- 2 pounds ground chicken, coarsely ground preferred
- 3 tablespoons chili powder, plus 2 teaspoons
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can white beans, drained and rinsed
- 2 (28-ounce) cans diced fire roasted tomatoes
- 1 medium sweet potato (about 10 ounces), peeled and shredded
- 1 (15-ounce) can low-sodium chicken broth
- 1/4 cup instant tapioca (recommended: Minute tapioca)
- 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
- 2 tablespoons soy sauce
- 1 tablespoon kosher salt
- 1 tablespoon onion powder
- 2 teaspoons granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Pinch ground cloves
- 1/2 to 3/4 cup lager-style beer, optional
- Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos