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Recipes
Chicken Pot Pie Crescent Braid
By ninebirch
1. Preheat your oven to 375 degrees 2
- 1 Cup Cooked Chicken
- 1 Cup frozen pes and crrotts
- 1/2 cup cream of chicken condensed soup
- 4 oz cream cheese
- 1/2 cup cheddar cheese
Chicken Salad with Apples & Radishes
By ninebirch
This chicken salad is anything but boring, with a bright mix of peppery radish, crunchy celery and tangy watercress
- Kosher salt and pepper
- 1.5 pound(s) boneless, skinless chicken breasts
- .25 cup(s) lowfat sour cream
- 2 tablespoon(s) mayonnaise
- 4 radishes, cut into thin half-moons
- 2 stalks celery, thinly sliced
- 1 small green apple, quartered and thinly sliced
- 2 scallions, thinly sliced
- 1 cup(s) watercress, thick stems discarded, or baby arugula
Mojito Bars
By ninebirch
1 In small bowl, combine rum and chopped mint
- 3 tablespoons light rum or 1 1/2 teaspoons rum extract plus 3 tablespoons water
- 16 fresh mint leaves, chopped
- 3/4 cup butter or margarine, softened
- 1/2 cup powdered sugar
- 2 cups Gold Medal® all-purpose flour
- 4 eggs
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons grated lime peel
- 2/3 cup fresh lime juice (from 6 limes)
- 2 to 3 drops green food color, if desired
- 2 tablespoons milk
- 1 tablespoon powdered sugar
Easy Teriyaki Kabobs
By ninebirch
Pierce meat with a fork so marinade can penetrate
- 2 pounds pork tenderloin or chicken breast, cut into 1-inch cubes or shrimp peeled and deveined
- 1/2 cup Kikkoman Teriyaki Marinade and Sauce
- 2 tablespoons vegetable oil1 (20 ounce)
- 1 can (20 oz) Dole pineapple chunks, drained
- 1 pint cherry tomatoes
- 2 red or green bell peppers, cut into 1 1/2-inch pieces
dungeon bars
By ninebirch
Preheat oven to 350 F. Cream butter with the brown and white sugars
- 1 cup Butter, sweet
- ½ cup Sugar, brown
- ½ cup Sugar, white
- 2 Egg
- 2 teaspoons Vanilla extract
- 1 cup Flour
- ½ teaspoon Salt
- ¼ teaspoon Baking soda
- 1 cup Oats, old-fashioned
- 1 cup Raisins
Creole Potato Salad *
By ninebirch
Place potatoes in a large pot, cover with cold water by an inch
- 2 pounds Yukon gold or new potatoes, scrubbed clean (peel on or off, your choice), cut in 1-2-inch chunks
- 6 hard-boiled eggs, coarsely chopped
- 1 small onion, chopped
- 2 stalks celery, diced
- 1 green pepper, diced
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- 1/2 cup Creole mustard
- 3/4 cup mayonnaise (less or more to taste)
- Salt
- Cajun seasoning, for garnish
Fresh Mushroom Saute
By ninebirch
Wash mushrooms; cut of tips of stems
- 1 pint mushrooms
- 3 tlbs butter or margaine
- 2 tsp all purpose flour
Very Berry Trifle *
By ninebirch
Line a large glass bowl with 1/2 of the slices of the cake
- 1 Angel Food Cake -- sliced
- 1 Pint Raspberries
- 1 Pint Blueberries
- 1 Package Instant Pudding Mix - Chocolate Or Vanilla -- Prepared
- 1 Package Dream Whip - Or 2 cups Real Whipped Cream -- Whipped
- 1/2 Cup Grand Marnier or orange juice
Chicken Pot Pie Crescent Braid
By ninebirch
1. Preheat your oven to 375 degrees 2
- I seamless crescent roll dough (Pillsbury)
- 1 1 1 c cooked chicken (shredded)
- 1 1 1 c frozen peas and carrots
- 1/2 1/2 1/2 c cream of chicken condensed soup
- 4 4 4 oz cream cheese
- 1/1 1/1 1/1 cup cheddar cheese
Buttery Cream Frosting
By ninebirch
In medium mixing bowl, combine confectioners' sugar, Butter Flavor Crisco, and vanilla
- 4 cups confectioners' sugar
- 1/3 cup Butter Flavor CRISCO all-vegetable shortening or 1/3 Butter Flavor CRISCO Stick
- 1-1/2 teaspoons vanilla
- 7 -8 tablespoons milk