S. Danford's profile page
Recipes
Glazed Brussels Sprouts
By S. Danford
Heat the olive oil and spices in a large skillet over med heat Add the brussels sprouts, cut side down
- 1 lb brussels sprouts, trimmed and halved
- 3 T olive oil
- 1/4 t ground cardamom
- 1/8 t crushed red pepper
- 1/4 cup pomegranate juice
- 3 T white balsamic vinegar
- 1 oz crumbled feta cheese
- 3 T chopped toasted pecans
Mom's Hot Fudge Sauce
By S. Danford
Melt the chips over low heat
- 12 oz semi sweet chocolate chips
- 1 cup honey
- 2 small cans evaporated milk
- 1 t pure vanilla extract
Original Chicken Enchiladas
By S. Danford
Preheat oven to 350 Melt butter
- 4 boneless skinless chicken breasts
- 1/4 cup flour
- 1 t ground coriander
- 2 1/2 cups chicken broth
- 1 cup sour cream
- 8 oz monterey jack cheese with jalapeno peppers
- 3 T butter
- flour tortillas
M & M Cookies
By S. Danford
Preheat oven to 350 In a large bowl, cream butter and sugars until light and fluffy
- 1 cup (2 sticks) butter or margarine, softened
- 1/2 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 egg
- 1 t vanilla extract
- 2 cups flour
- 1/2 t baking soda
- 1/8 t salt
- 12 oz M&Ms chocolate mini baking bits
- 3/4 cup chopped nuts (optional)
Ambrosia Fruit Salad
By S. Danford
Combine all ingredients and fold in sour cream
- 1 (16 oz) can chunk pineapple, drained
- 1 cup seedless grape halves
- 2 med bananas, peeled and sliced
- 2 med oranges, peeled and sliced
- 2 1/2 cups mini marshmallows
- 1 cup flaked coconut
- 1 (8 oz) container sour cream
Tater Tot Fritatta
By S. Danford
Potato Crust: Heat a waffle iron
- 1/2 bag tater tots, thawed
- 6 eggs
- 1 T oil
- 1 small onion, chopped
- 1/4 cup pepper, chopped
- 1 can (10 oz) Original Rotel Tomatoes and Chiles
- 3/4 cup shredded Mexican blend cheese
- 1/4 t cumin
- 1/2 pickled jalapeno pepper, finely chopped
- 1/2 cup cream
- 1/2 cup green chiles, chopped
- Salt and pepper
- 1 T cilantro or parsley, chopped
- 1 large tomato, thinly sliced
Lemon Chicken with Capers
By S. Danford
Combine water and 1 T butter in saucepan
- 1 2/3 cups water
- 3 T butter
- 1 package (5.2 oz) Uncle Ben's Long Grain and Wild Rice
- 1 clove garlic, minced
- 4 boneless skinless chicken breast halves pounded to 1/4 inch thickness
- salt
- pepper
- 2 T lemon juice
- 1 T capers, drained
- 1 cup torn romaine lettuce
Black Eyed Pea Artichoke Dip
By S. Danford
Heat oven to 350 Mix all ingredients except mozzarella and put in a lightly greased one quart baking dish
- 1 medium onion, chopped and sauteed in 2 T butter until soft
- 1 can black eyed peas, drained and rinsed
- 1 can artichoke hearts, drained and chopped
- 2 T Parmesan cheese
- 1 cup sour cream
- 1 cup mayonnaise
- 1 envelope Original Buttermilk Ranch dressing
- 1 1/2 cups shredded mozzarella cheese
Deep Dish Almond Apple Pie
By S. Danford
Preheat oven to 375 Place crust in floured pie plate
- 2 Pillsbury refrigerated pie crusts
- 3/4 c brown sugar
- 3/4 c sugar
- 1/4 c flour
- 1 t cinnamon
- 1/4 t nutmeg
- 1/4 t salt
- 8 med apples, peeled, cored, and sliced
- 2/3 cup sliced almonds
- 1/2 t almond extract
- 3 T butter
Cheesy Crab Artichoke Toasts
By S. Danford
Prepare ahead: cut and store the bread in an airtight container prepare the cra
- 1 12 oz package frozen artichoke hearts, thawed and roughly chopped
- 4 oz fresh lump crabmeat, drained and picked
- 1/2 cup chopped fresh flat leaf parsley
- 1/2 cup plain whole milk Greek yogurt
- 2 oz shredded mozzarella cheese (about 1/2 cup)
- 1 oz parmesan cheese, grated (about 1/4 cup)
- 1 t lemon zest
- 1 T fresh lemon juice
- 1 garlic clove, minced
- 1/4 t black pepper
- 1 10 oz whole wheat baguette, cut into 24 (1/4 inch thick) slices