Angielaine's profile page
Recipes
PEPPERMINT-COATED PRETZELS
By angielaine
There is no deviation from the delicious recipe that Michelle Ratliff made for a Spouses’ Cookie Exchange
- 1 (16-ounce) package pretzel nuggets (sour dough)
- 2 (16-ounce) packages vanilla bark, coarsely chopped
- 2 cups (12-ounce package) white chocolate morsels
- 1 (4-ounce) package white chocolate baking bars, broken into pieces
- 1 (16-ounce) package hard peppermint candies finely crushed and divided
- 1/2 tsp peppermint extract
3-Cheese Pasta Bake
By angielaine
Stir soup, cheese, milk and black pepper in a casserole dish
- 1 can (10 3/4-ounce) Campbell’s Cream of Mushroom Soup
- 1 package (8-ounce) shredded two-cheese blend
- 1/3 cup Parmesan cheese
- 1 cup milk
- 1/4 tsp ground black pepper
- 3 cups corkscrew pasta (rotini), cooked and drained
Arroz
By angielaine
Preheat oven to 350°F. In large skillet, heat olive oil over medium heat
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 Tbsp Olive Oil
- 2 Cloves Garlic, minced
- 1/2 Medium Onion, diced
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 1/4 c. Long-Grain White Rice
- 1 can Chicken Broth
- 1 cup Corn Kernels
- 1 cup Salsa
- Cilantro
Arroz
By angielaine
Preheat oven to 350°F. In large skillet, heat olive oil over medium heat
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 Tbsp Olive Oil
- 2 Cloves Garlic, minced
- 1/2 Medium Onion, diced
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 1/4 c. Long-Grain White Rice
- 1 can Chicken Broth
- 1 cup Corn Kernels
- 1 cup Salsa
- Cilantro
Arugula, POtato, and Green Bean Salad with Creamy Walnut Dressing
By angielaine
Preheat oven to 375°. Place walnuts on a rimmed baking sheet
- 1/3 cup Walnuts
- 2 Tbsp white-wine vinegar
- 2 Tbsp nonfat plain yogurt
- 1 tsp Dijon mustard
- 1 tsp Coarse salt
- Freshly ground pepper
- 2 Tbsp walnut oil
- 1 1/2 lbs. Fingerling potatoes, cut crosswise into 1/2-inch thick rounds
- 6 oz Haricots-verts or other green beans, trimmed
- 3 oz Baby Arugula
Barley Risotto with Asparagus and Artichokes
By angielaine
Bring a small pot of salted water to a boil
- 1/2 lb asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup, plus 2 Tbsp Olive Oil
- 1 medium yellow onion, chopped
- 16 oz hulled barley
- 1/2 cup white cooking wine
- 3 qts simmering chicken broth
- 1 can artichoke hearts, drained
- 1/2 cup Parmesan cheese, plus additional for sprinkling
- 2 Tbsp chopped flat-leaf parsley
- salt and pepper to taste
PUMPKIN PIE BARS
By angielaine
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining
- 1 1/3 cups flour
- 1/2 cup firmly packed brown sugar
- 3/4 cup granulated sugar, divided
- 3/4 cup (1 1/2 sticks) cold butter or margarine
- 1 cup old-fashioned or quick-cooking oats, uncooked
- 1/2 cup chopped PLANTERS Pecans
- 1 pkg. (8 oz) PHILADELPHIA Cream Cheese, softened
- 3 eggs
- 1 can (15 oz) pumpkin
- 1 Tbsp pumpkin pie spice
Chicken & Rice - Adult Version
By angielaine
From another key ingredient user
- 3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
- 1/3 cup flour
- 3 Tbsp. veg oil
- 2 Tbsp butter
- 1 (8oz) container fresh mushrooms, sliced (I like more)
- 1/2 cup sherry wine
- 1 can condensed cream of mushroom soup
- 1/2 cup whole milk
- 6 slices muenster cheese
- 3 Tbsp chopped fresh parsley (as garnish)
- salt and pepper to taste
RUM CAKE
By angielaine
Preheat oven to 325°F. Grease and flour bundt pan
- Cake:
- 1 pkg. butter recipe cake mix
- 1 pkg. instant vanilla pudding
- 1/2 cup light rum
- 1/2 cup water
- 1/2 cup vegetable oil
- 4 eggs
- 1/2 cup nuts, optional
- Glaze:
- 1/2 cup sugar
- 1/2 cup butter
- 1/8 cup rum
- 1/8 cup water
Charleston Style Grits
By angielaine
In a large, heavy sauce pan bring the water to a boil
- 6 c. water
- Salt to taste
- 1 1/2 cups quick cooking or old-fashioned grits (not instant!)
- 2 c. milk
- 1 cup heavy cream
- 8 Tbsp butter
- Freshly ground black pepper, to taste