Ninebirch's profile page
Recipes
Mexican Fudge
By ninebirch
Appetizer
- 3 cups (24oz) Shredded Cheddar Cheese (or the Fiesta blend)
- 1 jar green salsa
- 3 eggs
Pecan Crescent Cookies
By ninebirch
Directions In a large mixing bowl, cream butter, sugar and vanilla until light and fluffy
- 1 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- confectioners' sugar
Herb Roast Pork Tenderloin with Ginger Peach Glaze
By ninebirch
1. Preheat oven to 375°F
- 1 1/2 teaspoons seasoned salt
- 1 teaspoon McCormick® Thyme, Ground
- 2 pork tenderloins (about 1 pound each)
- 1 cup peach or apricot preserves
- 1 tablespoon Worcestershire sauce
- 1 1/4 teaspoons McCormick® Ginger, Ground
Hawaiian Chicken Breasts with Sweet Bell Peppers and Pineapple
By ninebirch
Casserole
- 48 ounces chicken breasts, 8 breasts
- 2 TLBS grape seed oil or olive oil
- 1 large onion, chopped
- 2 large red bell peppers, seeded and chipped into larger pieces
- 1 large green bell pepper, seeded and chipped into larger pieces
- 1 TSP garlic, minced
- 2 TLBS rosemary, minced and divided
- 1 15 ounce can pineapple chunks, drained, reserving liquid
- 1/4 cup ketchup
- 2 TSP low sodium soy sauce
- 1 TLB cornstarch
- 2 TLBS water
Meringue Topping for One 8 inch pie
By ninebirch
Topping
- 2 egg whites
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 4 tlbs sugar.
Cappuccino Spice Dessert
By ninebirch
DISSOLVE cappuccino in hot water in medium bowl
- 1 envelope MAXWELL HOUSE sugar free Cappuccino, any flavor
- 1 tlbs hot water
- 1 c cold skim milk
- 1 package (4-serving size) JELL-O Vanilla Flavor Fat Free Pudding & Pie Filling
- 1 tub (8 ounces) COOK WHIP Free Fat Free Whipped Topping, thawed
- 1/8 tsp gound cinnamon
Cheddar-Ale Soup
By ninebirch
In a 4 1/2-quart Dutch oven over medium-high heat, cook the bacon until crisp, about 8 minutes
- 4 thick-cut bacon slices, cut into 3-inch strips
- 2 Tbs. unsalted butter
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 cup pale ale
- 1 Tbs. Worcestershire sauce
- 2 cups milk
- 2 cups chicken broth
- 1 1/4 lb. sharp cheddar cheese, shredded
- Kosher salt and freshly ground pepper, to taste
- Toasted croutons for garnish
- Olio novello for drizzling
Apricot Chicken
By ninebirch
Heat oil in large skillet over medium-high heat
- 2 tablespoons Pure Wesson® Canola Oil
- 4 boneless skinless chicken breasts (4 breasts = 1 lb)
- 1 teaspoon dried Italian seasoning
- 1-1/3 cups reduced-sodium chicken broth
- 1/2 cup apricot preserves
- 1 tablespoon cornstarch
Sugar Free Raspberry Sorbet
By ninebirch
Raspberry Sorbet
- 3 (12 ounce) packages frozen unsweetened raspberries, thawed
- 3/4 cup orange juice
- 1 tablespoon fresh lemon juice
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 tablespoon grated orange zest
- Optional Garnish: strips of orange rind
Rolled Stuffed Cabbage *
By ninebirch
Cook rice according to package directions (first rinse off starch) Chop salt pork fine and cook until brown
- 1 Head Cabbage
- 1/4 lb Salt Pork
- 1 1/2 lbs Ground Beef
- 1/2 lb Lean Ground Pork
- 1 large can Tomato Juice (64 ounces maybe)
- 1 Can Tomato Sauce with Bits
- 1/2 pkg White Rice
- 2 Large Onions chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 can tomato Sauce with Bits