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Recipes
Pink Fruit Salad
By bsterna
Mix together & chill
- 1 large can cherry pie filing
- 1 flat can crushed pineapple, drained
- 1 cup sour cream
- 5 oz cool whip
- 1 can Eagle Brand milk
- 1 cup coconut
- 1 cup chopped pecans
- 3 cups small marshmallows
Brown Sugar & Balsamic Glazed Pork
By bsterna
Pretty much tastes like BBQ pork, but it really good!
- Glaze:
- 1 (2 pound) boneless pork loin
- 1 teaspoon ground sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, crushed
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- 1/4 cup balsamic vinegar
- 1/2 cup water
- 2 tablespoons soy sauce
Roasted Shrimp & Broccoli
By bsterna
1. Heat the oven to 425. 2
- 2 lbs broccoli florets
- olive oil
- ground coriander
- ground cumin
- salt
- pepper
- chili powder
- 1 lb shrimp, peeled & deviened
- 1 lemon
Homemade Fruit Rollups
By bsterna
Preheat oven to 170 Add sweetener of your choice (I used sugar) and sweeten to taste
- 3 Cups of Fruit (I used Strawberries)
- Sugar (Optional)
Apple Dumplings
By bsterna
Peel and core apples. Cut each apple into 8 slices each
- 2 whole Granny Smith Apples
- 2 cans (8 Oz. Cans) Crescent Rolls
- 2 sticks Butter
- 1-1/2 cup Sugar
- 1 teaspoon Vanilla
- Cinnamon, To Taste
- 1 can (12 Oz.) Mountain Dew Soda
Honey Cinnamon Roasted Sweet Potatoes
By bsterna
Preheat oven to 375 degrees
- 2 large sweet potatoes, peeled and cut into 1 inch cubes
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Mexican Cornbread Bake
By bsterna
Brown beef and drain. Add chilis, onion, seasoning & chili powder; cook until onions are tender
- 1 lb ground beef
- 4 1/2 oz can chopped green chilis
- 1 onion, chopped
- 2 tsp Mexican seasoning
- 1 Tbs chili powder
- 8 oz can Mexican style tomato sauce
- 8 1/2 oz package cornbread mix
Creamy Queso
By bsterna
Cut up the Velveeta and cream cheese into cubes and place into a crock pot
- 1 block 1 block (32 Oz. Block) Velveeta Cheese
- 1 package 1 package (8 Oz. Package) Cream Cheese
- 2 cans 2 cans (10 Oz. Can) Rotel
- 1 can 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
Chicken Creole
By bsterna
Spray a deep skillet with nonstick spray coating
- 4 boneless, skinless chicken breasts cut into 1" cubes
- 1 14 oz can tomatos, cut up
- 1 cup chili sauce (use mild & I still think it's spicy!)
- 1 green bell pepper, chopped
- 1/2 cup celery, chopped
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 1 Tbs fresh basil
- 1 Tbs fresh parsley
- 1/4 tsp crushed red pepper
- 1/4 tsp salt
- cooking spray
- cooked rice
Creamed Spinach
By bsterna
In a medium saute pan over medium-high heat, melt butter and then add the olive oil
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 Vidalia onion, minced
- 1 clove garlic, minced
- 2 bunches spinach, stemmed and chopped
- salt and freshly ground black pepper to taste
- 1/4 teaspoon freshly ground nutmeg
- heavy cream