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Recipes
Christmas Coffee Cake
By shelle
1. Preheat oven to 350°. Stir together flour and next 4 ingredients in a large bowl
- 2 cups all-purpose flour
- 1 3/4 cups firmly packed light brown sugar
- 2 tablespoons orange zest
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sour cream
- 1 large egg, lightly beaten
- 1 teaspoon baking soda
- 1 cup pecan halves
- 1 tablespoon orange juice
- 1 tablespoon honey
Grilled Sweet Onions Recipe
By shelle
Directions With a sharp knife, carefully remove a 1-in
- 4 large sweet onions
- 4 teaspoons beef bouillon granules
- 4 tablespoons butter
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 teaspoons white wine or beef broth, optional
Zucchini Bread
By shelle
Preheat oven to 325 Sift flour, soda, baking powder and cinnamon
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 3 tsp ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 tsp vanilla
- 2 cups grated zucchini
- 1 cup chopped walnuts
- 2 8x4 loaf pans
Buttermilk Fried Okra
By shelle
Southern Living JULY 2010
- 1 pound fresh okra, cut into 1/2-inch-thick slices
- 3/4 cup buttermilk
- 1 1/2 cups self-rising white cornmeal mix
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon ground red pepper
- Vegetable oil
Fettuccine with Zucchini and Pecans
By shelle
1. Heat pecans in a small nonstick skillet over medium low heat, stirring often, 6 to 8 minutes or until toasted a...
- 3/4 cup coarsely chopped pecans
- 1 (12 oz) package fettuccine
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 lb. small zucchini, shredded
- 2 garlic cloves, minced
- 1 cup freshly grated Asiago cheese
- 1/4 cup thinly sliced fresh basil
Twice-Baked Sweet Potatoes Recipe
By shelle
Directions Scrub and pierce potatoes; place on a microwave-safe plate
- 2 medium sweet potatoes
- 2 ounces cream cheese, softened
- 2 tablespoons sour cream
- 1 tablespoon butter
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
Chicken-and-Broccoli Salad
By shelle
Southern Living JULY 2010
- 1/2 cup chopped pecans
- 1 cup mayonnaise
- 3 tablespoons sugar
- 2 tablespoons cider vinegar
- 4 cups chopped cooked chicken
- 2 cups finely chopped fresh broccoli
- 1/2 cup diced red onion
- 1/2 cup sweetened dried cranberries
- Salt and pepper to taste
- 1/3 cup chopped cooked bacon
American Farmers Breakfast Omlet
By shelle
1. Preheat oven 400 2. Whisk eggs in a large bowl, and set aside in the refrigerator
- 8 eggs
- 2 tablespoons olive oil, divided
- 1/4 cup cherry tomatoes, halved
- 1 cup cooked chicken apple breakfast sausage, chopped
- 1/4 cup green onions, chopped
- 1/2 cup fresh spinach, chopped
- 1/2 cup mushrooms, sliced and cooked
- 1/4 cup reduced-fat cheddar cheese, shredded
- 1/2 teaspoon cracked black pepper
- 1 teaspoon salt
Fantastic Fish Tacos Recipe
By shelle
Directions In a small bowl, combine the mayonnaise, lime juice and milk; cover and refrigerate until serving
- 1/2 cup fat-free mayonnaise
- 1 tablespoon lime juice
- 2 teaspoons fat-free milk
- 1/3 cup dry bread crumbs
- 2 tablespoons salt-free lemon-pepper seasoning
- 1 egg, lightly beaten
- 1 teaspoon water
- 1 pound orange roughy fillets, cut into 1-inch strips
- 4 corn tortillas (6 inches), warmed
- 1 cup coleslaw mix
- 2 medium tomatoes, diced
- 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
- 1 tablespoon minced fresh cilantro
Gram's Chicken Pot Pie Updated
By shelle
HEAT oven to 400ºF. COOK and stir chicken in dressing in large skillet on medium heat 5 min
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 2 Tbsp. KRAFT Zesty Italian Dressing
- 2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
- 1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
- 1 egg, beaten