KDCooks' profile page
Recipes
Rick & Beverly's Chicken Crescents
By KDCooks
• Dip chicken in beaten egg then roll in flour
- 1 egg, beaten
- Flour
- 1 boneless chicken breast, cut into16 pieces
- 1 package refrigerated crescent rolls, cut in half lengthwise
- 1 small (3 ounce) package cream cheese, cut into 16 pieces
- Chives, chopped
- Sesame seeds
Betty Crocker's Macaroni & Cheese
By KDCooks
Just like Stouffers!
- 2 cups uncooked elbow macaroni (7 ounces)
- 1/4 cup butter or margarine
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground mustard
- 1/4 teaspoon Worcestershire sauce
- 2 cups milk
- 2 cups shredded or cubed Cheddar cheese (8 ounces)
Garlic Roasted Potatoes (Ina Garten)
By KDCooks
Preheat the oven to 400 degrees F
- 1 1/2 pounds small red potatoes
- 1/8 cup good olive oil
- 3/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1 tablespoon minced fresh parsley
Martha's Corn Bread Pudding
By KDCooks
Preheat oven to 350 degrees Bake in a greased casserole dish, for about an hour
- 1 box jiffy corn muffin mix
- 1 can creamed corn (16 oz.)
- 1 pint sour cream
- 1 stick butter
- 2 eggs
Panera's Creamy Tomato Soup (copycat)
By KDCooks
Melt the Butter in a soup pot
- 5 tablespoons butter
- 1/2 cup chopped onion
- 5 tablespoons flour
- 3-4 cups milk ( I start with 3 cups then add to desired creaminess)
- 1/2 bay leaf
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 3 cups crushed tomatoes
Sundried Tomato, Feta, & Walnut Penne
By KDCooks
Add all ingredients into food processor (except feta and penne)
- 1 package of Sundried Tomatoes (not in oil)
- 2 large cloves, blanched in hot water
- 1/8 -1/4 cup chopped walnuts
- olive oil
- 1/8 cup Parmesan
- 1/4 cup crumbled
- 8 oz (half a box) penne pasta
Mexican Chicken Casserole (Cooking Light)
By KDCooks
Combine broth and 1 can of chiles in a large skillet; bring to a boil
- 1 cup fat-free, less-sodium chicken broth
- 2 (4.5-ounce) cans chopped green chiles, divided
- 1 3/4 pounds skinned, boned chicken breasts
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup evaporated skim milk 1 cup
- (4 ounces) shredded Monterey Jack cheese
- 1/4 cup (2 ounces) tub-style light cream cheese
- 1 (10-ounce) can enchilada sauce
- 12 (6-inch) corn tortillas
- Cooking spray 1/2 cup
- (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
- 1 ounce tortilla chips, crushed (about 6 chips)
Butter Spritz Cookies (Martha Kepner)
By KDCooks
From Martha Kepner – Cookie Exchange 2009
- 1 cup confectioners' sugar
- 2 sticks unsalted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 teaspoons baking powder
- 2 cups sifted flour
- Sprinkles for garnish
Serrano Chile Rubbed Roast Chicken - Food Network
By KDCooks
Marinate the chicken: Put the chicken in a large zip-top bag with the beer and vinegar
- For the chicken:
- 2 4-to-5-pound chickens, rinsed, patted dry and quartered
- 1 12-ounce bottle beer, preferably amber ale
- 1/2 cup sherry or apple cider vinegar
- Extra-virgin olive oil, for brushing
- For the spice rub:
- 5 cloves garlic
- 2 tablespoons chopped fresh oregano
- 2 tablespoons extra-virgin olive oil
- 1 serrano chile, seeded
- 1 teaspoon cumin seeds
- 1/2 teaspoon paprika
- Kosher salt and freshly ground pepper
Penne with Roasted ButterNut Squash, Cherry Tomatoes, and Goat Cheese
By KDCooks
based on dish at Centro in Bethesda
- Vegetable oil cooking spray
- 1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes
- 1 onion, diced into 1/2-inch pieces
- 1/2 pint Cherry or Grape Tomatoes
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1 cup (8 ounces) goat cheese, crumbled
- 1 packed cup chopped fresh basil leaves
- 1/3 cup finely grated Parmesan