KDCooks' profile page
Recipes
Mom’s Boiled Chocolate Cookies
By KDCooks
Mom used to make these for us when we little - they are so yummy!
- 2 cups sugar
- 1/2 cup margarine
- 1/2 cup milk
- 4 tablespoons Cocoa
- 2 teaspoons vanilla
- 21/2 cups Oatmeal
- 1/2 cup Peanut Butter (chunky or smooth)
Jalapeno Bites
By KDCooks
Stuffed Jalapeno's 'deconstructed'
- One 8-ounce package cream cheese, softened
- 1 cup Parmesan, grated
- 2-3 jalapeno peppers, chopped (keep seeds in for heat)
- 1 large egg, beaten
- 1/2 cup sharp cheddar cheese, shredded
- 1 cup panko breadcrumbs
Tree-Shaped Crescent Veggie Appetizer
By KDCooks
•Heat oven to 375°F (190°C)
- 2 cans (each 235 g) Pillsbury* Crescents
- 1 pkg (250 g) cream cheese, softened
- 1/2 cup (125 mL) sour cream
- 1 tsp (5 mL) dried dill weed
- 1/8 tsp (0.5 mL) garlic powder
- 3 cups (750 mL) assorted chopped vegetables (bell peppers, broccoli, carrot, cucumber and green onion)
Buffalo-Chicken Macaroni and Cheese (Food Network)
By KDCooks
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish
- 7 tablespoons unsalted butter, plus more for the dish
- Kosher salt
- 1 pound elbow macaroni
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cups shredded rotisserie chicken
- 2 cloves garlic, minced
- 3/4 cup hot sauce (preferably Frank's)
- 2 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 2 1/2 cups half-and-half
- 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
- 8 ounces pepper jack cheese, shredded (about 2 cups)
- 2/3 cup sour cream
- 1 cup panko (Japanese breadcrumbs)
- 1/2 cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley
Sriracha Mayo
By KDCooks
Mix all together
- 1/2 cup mayo
- 1/4 cup cup Sriracha
- Sweet Pickle Relish
Crockpot Mexican Chicken
By KDCooks
Mix all ingredients in Crockpot (except chicken)
- To Garnish:
- 1 1/2 lbs chicken breast, halved, seasoned with S&P
- 2 TB fresh cilantro, chopped
- 2 oz mild green chilies, with juice (1/2 can)
- 16 oz. medium salsa (I like Chi Chi's Original Medium)
- 15 oz can black beans, drained
- 1 cup frozen corn
- 2 TB pickled jalapeno peppers, chopped
- 1 red pepper, cut into 1-inch-wide strips (i like Ancient Sweets
- 1 tsp taco seasoning mix
- Dash of cumin
- Dash of Mexican Chili Powder (I use McCormicks)
- Mexican Shredded Cheese
- Green onions, chopped
- chopped fresh cilantro
Macaroni Grill Nachos Napoli
By KDCooks
Italian take on Nachos
- 7 ounces won-ton wrappers (about 1/3 of a medium package)
- Canola oil
- 2/3 cup Asiago Cream Sauce
- 1/3 cup ground Italian sausage, fully cooked
- 2 cups (8 ounces) grated mozzarella cheese, divided use
- 1/2 cup fresh tomatoes, diced
- 1/4 cup Kalamata black olives, sliced
- 1/4 cup scallions, chopped
- 1/4 cup banana peppers, sliced
Jalapeno Popper Chicken
By KDCooks
Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish
- 1/2 cup panko
- 2 tsp. canola oil
- 1.5 – 2 tsp. taco seasoning or mixture in notes*
- 1 egg
- 2 oz. reduced fat cream cheese
- 1/4 cup shredded cheddar cheese (we used 2%)
- 1-2 jalapeño peppers, seeds and ribs removed, minced
- 2 chicken breasts
Texas Barbecue Sauce
By KDCooks
Mix all together in sauce pan over medium heat
- 2 TB brown sugar
- 1 TB paprika
- ½ tsp salt
- ⅛ tsp chili powder
- 1 tsp dry mustard
- ⅛ tsp pepper
- 2 TB worcestershire sauce
- ¾ cup ketchup
- 1 cup water
- 1 small onion, minced
Pumpkin and Yellow Pepper Soup with Smoked Paprika
By KDCooks
From Cooking Light
- 1 tablespoon olive oil
- 3 1/2 cups chopped yellow bell pepper (about 2 large)
- 1 1/2 cups chopped carrot (about 2 medium)
- 1 cup chopped onion (about 1 medium)
- 1/2 teaspoon Spanish smoked paprika
- 2 garlic cloves, chopped
- 5 cups fat-free, less-sodium chicken broth, divided
- 1/4 teaspoon freshly ground black pepper
- 1 (15-ounce) can salt-free pumpkin puree
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted pumpkin-seed kernels, toasted
- 1 tablespoon chopped fresh parsley