Kddozier's profile page
Recipes
Sangria
By kddozier
Add juices to sugar and stir to dissolve sugar
- ½ cup sugar
- 1/3 cup orange juice
- 2/3 cup lemon juice
- 1 bottle (large) red wine
Peach Crisp
By kddozier
Heat oven to 375°F. In large bowl, place cookie mix
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2 cup cold butter
- 5 cups frozen sliced peaches, thawed and drained, or 1 can (29 oz) sliced peaches, drained
Pepperoni-Pesto Popovers
By kddozier
prep time 15 min total time 35 min ingredients 8 servings 6
- 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
- 1 tablespoon semolina flour or cornmeal
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/8 teaspoon garlic salt
- 1/4 cup basil pesto
- 18 slices (1 1/2-inch size) pepperoni
- 1/2 cup shredded mozzarella cheese (2 oz)
- 1/4 cup grated Parmesan cheese
Southern Apple Crumble
By kddozier
Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray
- Filling
- 3 large apples, peeled, coarsely chopped (about 3 cups)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 to 2 teaspoons ground cinnamon
- 1/4 cup cold butter or margarine, cut into small pieces
- Topping
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2 cup butter or margarine, melted
- 1/2 cup chopped pecans
Chicken and Broccoli Pot Pies (mini)
By kddozier
1. Heat oven to 375°F. Separate dough into 10 biscuits
- 1 (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
- 2/3 cup shredded Cheddar or American cheese
- 2/3 cup crisp rice cereal
- 1 (9-oz.) pkg. Green Giant® Frozen Cut Broccoli, thawed
- 1 cup cubed cooked chicken or turkey
- 1 (10 3/4-oz.) can reduced-sodium condensed cream of chicken or mushroom soup
- 1/3 cup slivered or sliced almonds
Green Chili Egg Puff
By kddozier
In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored
- 10 eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 cups (16 ounces) shredded Monterey Jack cheese
- 2 cups (16 ounces) 4% cottage cheese
- 1 can (4 ounces) chopped green chilies
Portobello Mushrooms
By kddozier
Trim ends of mushrooms. Place caps down in pan
- 1 lb mushrooms
- 3 stickd\s butter
- 3/4 cup red wine
- 1/3 cup water
- 1-1/2 TBS minced garlic
Pepperoni Pesto Popovers
By kddozier
1. Heat oven to 375°F. In 6-cup popover pan or 6 regular-size muffin cups (2 3/4x1 1/4 inches), brush 1/2 teaspoon...
- 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
- 1 tablespoon semolina flour or cornmeal
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/8 teaspoon garlic salt
- 1/4 cup basil pesto
- 18 slices (1 1/2-inch size) pepperoni
- 1/2 cup shredded mozzarella cheese (2 oz)
- 1/4 cup grated Parmesan cheese
Halibut with White Beans in Tomato Rosemary Broth
By kddozier
Heat oil in a large nonstick skillet over medium-high heat
- 1 tablespoon olive oil
- 4 (6-ounce) halibut fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 2 cups chopped plum tomato (about 4)
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1/2 cup dry white wine
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 1/2 teaspoon chopped fresh rosemary
Ham Biscuits
By kddozier
Slice rolls in half. Layer ham and cheese; repeat layer
- 2 pkg party rolls
- 1 lb country or redeye ham
- 8 oz baby Swiss cheese
- 1 stick butter, melted
- 1-1/2 TBS poppyseeds
- 1-1/2 TBS worchestershire sauce
- 1-1/2 TBS spicy brown mustard