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Recipes
Loaded Baked Potato Casserole
By KDCooks
1.Preheat oven to 375º. Grease a 13x9-inch baking dish
- 2 (24-ounce) packages refrigerated Simply Potatoes Traditional Mashed Potatoes
- 1/2 (8-ounce) package "Light" Philadelphia Cream Cheese
- 3/4 teaspoon ground black pepper
- 3 1/2 cups shredded rotisserie chicken breast, divided
- 2 cups shredded Cheddar cheese, divided
- 1 cup chopped green onion, divided
- 1 (12-ounce) package fresh broccoli florets, divided
- 6 slices Smoked Bacon, cooked, crumbled, and divided
Mom’s Spinach Spread
By KDCooks
Mix all ingredients together and chill for at least 1 hour
- 10 oz. frozen spinach, thawed and dried in towel
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup chopped parsley
- 1/2 cup green onions, chopped
- 1 teaspoon Beaumond/Bonappetit spice
- 1/2 teaspoon salt
- 1/2 teaspoon dill
- Pepperidge Farm mini rye & pumpernickel bread
Unrolled Cannoli
By KDCooks
Food Network Magazine - December 2013
- 1/4 cup Ricotta
- 1/4 cup Mascarpone
- 1/4 cup confectioners' sugar
- waffle cookies
- mini chocolate chips
- cinnamon
- orange zest, grated
Patriotic Cheesecake Stuffed Strawberries
By KDCooks
•Rinse strawberries and cut around the top of the strawberry
- 1 lb large strawberries
- blueberries
- 8 oz. cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- nilla wafers crumbs or graham cracker crumbs – optional
Ruth's Chris Chopped Salad
By KDCooks
Craving that salad from Ruth's Chris Steakhouse but don't want to leave the house? This is a copycat recipe that wi...
- LEMON BASIL DRESSING:
- 8 cups packed julienned strips iceberg lettuce, can substitute romaine lettuce
- 1 cup packed julienned strips fresh spinach
- 1 cup packed julienned strips radicchio
- 1 ⁄3 cup red onion, sliced very thin
- 1/2 cup chopped green olives
- 6 ounces fresh mushrooms , sliced, washed and drained, about 2 cups
- 4 eggs, hard-boiled and chopped
- 1 (14-ounce) can chilled hearts of palm , rinsed, well-drained and sliced
- 1/2 pound applewood-smoked bacon , chopped, fried until crisp, drained
- 1 cup crumbled blue cheese (4 ounces)
- 1/2 cup croutons
- 8 cherry tomatoes, halved
- Crispy fried onions, for garnish
- 2 cups sour cream, or use 1 cup sour cream and 1 cup mayonnaise
- 1/4 cup chopped fresh basil
- 5 tablespoons fresh lemon juice, about 1 lemon
- Seasoned salt and garlic pepper seasoning
Marshmallow Frosting
By KDCooks
A quick and easy marshmallow frosting recipe that is delicious! Great for S'mores without the campfire or a peanut ...
- 4 large egg whites
- 1 cup ordinary sugar, white or brown
- 1 pinch salt
- 1 teaspoon vanilla essence
Chocolate-Key Lime Cupcake Pies
By KDCooks
1. Preheat oven to 350°. Place 12 jumbo-size aluminum foil baking cups in lightly greased muffin pans, and coat wi...
- 12 jumbo-size aluminum foil baking cups
- Vegetable cooking spray
- 1 (9-oz.) package chocolate wafer cookies
- 1/2 cup butter, melted
- 3 (8-oz.) packages cream cheese, softened
- 1 1/2 cups sugar
- 2 teaspoons key lime zest
- 1/3 cup fresh key lime juice
- 3 large eggs
- Garnishes: sweetened whipped cream, fresh cherries and blackberries, fresh mint leaves
Crispy Herbed Shrimp (Cooking Light)
By KDCooks
Healthier "shallow pan fried" shrimp
- 3/4 cup panko (Japanese breadcrumbs), divided
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 1/8 teaspoon crushed red pepper
- 2 tablespoons cornstarch
- 2 large egg whites, lightly beaten
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Italian Fries
By KDCooks
The secret to awesome oven fries is presoaking them in salted water, which makes the potatoes release a bunch of th...
- 6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
- 4 tablespoons (1/4 cup) extra-virgin olive oil
- 1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
- 2 cups freshly grated Romano cheese
- 1/4 cup parsley leaves, finely chopped
- 4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
- Coarse salt and freshly ground black pepper
Honey Mustard Sesame Chicken Tenders (Rachael Ray)
By KDCooks
1.Position a rack in the middle of the oven and preheat to 275°
- 1/2 cup dijon mustard
- 1/2 cup honey
- 3 About 3 tablespoons finely chopped fresh chives
- 1 tablespoon hot sauce
- 2 eggs
- 1 1/2 pounds chicken breast tenders
- Salt and pepper
- 1/2 cup slivered, sliced or blanched whole almonds
- 1 cup panko or plain breadcrumbs
- 1/4 cup sesame seeds
- Vegetable oil, for frying