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Recipes
Creole Chicken for the Slow Cooker
By JanetLynn198
1. In a 4qt slow cooker, mix chicken, tomatoes, broth, sausage, ham, onion, tomato paste, water, cajun seasoning an...
- 1 lb skinless, boneless chicken thighs, cut into pieces
- 1 can (14oz) diced tomatoes, undrained
- 1 can (14oz) chicken broth
- 8 oz cooked smoked polish sausage, coarsely chopped
- 1 cup diced cooked ham
- 3/4 cup chopped onion
- 1 can (6oz) tomato paste
- 1/2 cup water
- 1 1/2 tsp cajun seasoning
- several dashes bottled hot pepper sauce
- 2 cups uncooked instant rice
- 1 cup chopped green sweet pepper
Heavenly Nacho Dip
By JanetLynn198
I changed half this recipe to be more to my taste before making it
- 8 oz reduced-fat cream cheese, softened
- 1/2 cup lite sour cream
- 1/2 cup lite mayo
- Canned bean dip
- Seasoned ground hamburger
- 1/4 cup cocktail sauce
- 1 cup mild salsa
- 2 cups reduced-fat, shredded cheddar cheese
- 2 cups shredded lettuce
Raspberry Sauce
By JanetLynn198
1. In med saucepan, mix sugar & corn starch well
- 10oz pkg frozen raspberries
- 2 tbsp sugar
- 2 tsp cornstarch
- 1/2 cup water
Quick Cappucchino Cheesecake
By JanetLynn198
4
- 2 pkg (8oz each) Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp vanilla
- 2 eggs
- 1 tbsp milk
- 2 tbsp MAXWELL HOUSE Instant Coffee
- 1 OREO Pie Crust (6oz)
Creamy Mac and Cheese
By JanetLynn198
1. In a slow cooker, add the egg, sour cream, cheese soup, salt, milk, dry mustard and pepper
- 2 cups cooked elbow macaroni (cooked half way)
- 4 tbsp butter
- 2 1/2 cups grated sharp cheddar cheese
- 1 egg, beaten
- 1/2 cup sour cream
- 1 can cheddar cheese soup
- 1 1/2 cups whole milk
- 1/2 tsp dry mustard
- 1/2 tsp pepper
Blue Slime Slipper
By JanetLynn198
1. In a large mixing bowl, combine gelatin and two cups of boiling water; stir until dissolved
- 1 (6oz) package blueberry-flavored gelatin
- 3 cups lemonade, chilled
- 3 cups sprite, chilled
- 2 cups boiling water
- 4 cups cold water
Roasted Potato Leek Soup
By JanetLynn198
1. Preheat oven to 400F. Combine the potatoes and leeks on a sheet pan in a single layer
- 2 lbs gold potatoes, peeled and cut into 3/4"
- 4 cups chopped leeks, white and light green (4 leeks)
- 1/4 cup olive oil
- kosher salt and pepper
- 3 cups baby arugula
- 1/2 cup dry white wine
- 6-7 cups chicken stock
- 3/4 cup heavy cream
- 8 oz creme fraiche
- 1/4 cup freshly grated parmesan
- 1 1/2 cups olive oil or vegetable oil
- 3 tbsp unsalted butter
- 5-6 shallots, peeled and sliced into thin rings
Double Peanut Butter Brownies
By JanetLynn198
Total time: 1 hour
- 1/2 cup (1 stick) butter or margarine, softened
- 1/4 cup REESE'S Creamy Peanut Butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
- 1/2 cup HERSHEY'S Syrup
Double Chocolate Bundt Cake
By JanetLynn198
You may substitute 1 tbsp vinegar or lemon juice and enough milk to equal 1 cup for the buttermilk
- 1 cup Butter, softened
- 1 cup Sugar
- 4 Eggs
- 1 tbsp Vanilla
- 1/2 cup Chocolate Flavored Syrup
- 1 Milk Chocolate Bar, broken into pieces, melted, 8 oz (or semisweet chocolate baking bar)
- 2 1/4 cups Flour
- 1 tsp Baking Soda
- 1 cup Buttermilk
- 1 cup Sweetened Flaked Coconut
- 1 cu Chopped Pecans
- 1/2 cup Semisweet Chocolate Chips
- 2 tbsp Water
- 1 tbsp Butter
- 1/3 cup Powdered Sugar
- 1/4 tsp vanilla
Unbelievable Chicken
By JanetLynn198
One reviewer suggested baking the chicken in the marinade, it soaks the juice up nicely
- 1/4 cup cider vinegar
- 3 tbsp prepared coarse-ground mustard
- 3 cloves garlic, peeled and minced
- 1 lime, juiced
- 1/2 lemon, juiced
- 1/2 cup brown sugar
- 1 1/2 tsp salt
- ground black pepper to taste
- 6 tbsp olive oil
- 6 skinless, boneless chicken breast halves