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Recipes
Pinecone Cheese Ball
By kddozier
Stir together first 4 ingredients
- 1 (8-ounce) container garden vegetable cream cheese
- 1 (8-ounce) container roasted garlic cream cheese
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 3 green onions, chopped
- 2 cups pecan halves, toasted
- Fresh rosemary sprigs
Quick Jamabalaya
By kddozier
In a large saucepan, bring 2 1/2 cups of water to a boil
- 2 1/2 cups of water
- 1/2 tsp. salt
- 1 cup uncooked rice
- 1 TBS. vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 cups cooked rice ( from directions above)
- 1 15 oz. red kidney beans
- 1 14 oz. can tomatoes, undrained, chopped
- 1 cup medium salsa
- 1 tsp. dried thyme leaves
- 1 tsp. salt (optional)
- 2 cups chopped cooked chicken (optional)
Herb Grilled Chicken
By kddozier
1. Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Watermelon-Feta Salad
- 3 tablespoons fresh lemon juice
- 3 tablespoons vegetable oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 4 boneless, skinless chicken breasts
- no-stick spray
Poppyseed Cake
By kddozier
Add: 1 tsp. vanilla 3-4 TBS
- 1 pkg. yellow cake mix
- 1 pkg. instant butterscotch (or lemon) pudding
- 2/3 cup oil
- 2/3 cup water
- 4 eggs
- Mix well for about 3 minutes.
Waternelon Feta Salad
By kddozier
1. Place first 5 ingredients in a large bowl; gently toss
- 1 1/2 cups diced seedless watermelon
- 3/4 cup diced cucumber
- 1/4 cup coarsely chopped pitted kalamata olives
- 1/4 cup diced red onion
- 2 tablespoons reserved marinade
- 1/4 cup crumbled feta cheese
Gazpacho
By kddozier
Blend all ingredients together
- 1/4 cup Olive Oil
- 2 TBS lemon juice
- 3 cups tomato juice
- 1 cup beef bullion
- 1/4 cup minced onion
- 1 fresh tomato, peeled and cubed
- 1 cup minced celery
- 1/8 tsp Tabasco
- 1 tsp salt
- 1/4 tsp pepper
- 1 green pepper, minced
- 1 cucumber, minced
Herbed Salad With Grilled Balsamic Vegetables
By kddozier
Place mixed greens on a large serving platter
- 8 cups mixed baby greens
- 3 tomatoes, sliced
- Grilled Balsamic Vegetables
- 1/2 cup pitted ripe black olives
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives or green onions
- 1 tablespoon chopped fresh marjoram (optional)
- 1/2 cup crumbled feta or goat cheese
- 1/3 cup refrigerated shredded Romano or Parmesan cheese
Peach Cobbler
By kddozier
Preheat oven to 375. FILLING: Combine ingredients together in greased baking dish
- FILLING:
- 5 cups peaches, sliced
- 1/2 c sugar
- 2 TBS flour
- 1 TBS lemon juice
- 1/2 tsp vanilla
- 1/4 tsp almond extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 TBS butter
- 1/4 c water
- TOPPING:
- 1/2 c flour
- 1/2 c sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 TBS soft butter
- 1 egg, beaten
Tomato and Basil Pasta
By kddozier
Coarsely chop tomatoes. Combine tomatoes, olive oil, garlic, basil, parsley, salt & pepper
- 5-6 vine-ripened tomatoes
- 5-6 TBS extra virgin olive oil
- 6-9 cloves minced garlic
- 1/4 cup chopped fresh basil
- 1/4 cup fresh chopped parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb. angel hair pasta
- mozzarella cheese
Main > Recipe Finder > Slow-cooker Beef Tacos .Share Send to PhoneSendPrint
By kddozier
1. Sprinkle beef evenly with salt
- 2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 tablespoon chili powder
- 1 (6-oz.) can tomato paste
- 2 cups beef broth
- 1 small white onion
- 1 (8-oz.) can tomato sauce
- 1/2 medium-size green bell pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- Flour or corn tortillas, warmed
- Toppings: shredded Cheddar or Monterey Jack cheese, sour cream