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Recipes
PEACH COBBLER
By shelle
PREHEAT OVEN TO 375 EMPTY PEACHES INTO BOTTOM OF ONE 9 X 13 PAN COVER WITH DRY CAKE MIX AND PRESS DOWN FIRMLY CUT B...
- 2 16 OUNCE CANS OF SLICED PEACHES IN HEAVY SYRUP
- 1 18.25 OUNCE PACKAGE OF YELLOW CAKE MIX
- 1/2 CUP BUTTER
- 1/2 TSP CINNAMON
Chili-Lime Southwest Wraps
By shelle
Instructions In a large bowl, combine mayonnaise, lime juice, and chili powder
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 3 cups shredded cooked chicken
- 1 (10-ounce) can diced tomatoes and green chiles
- 1 (15.25-ounce) can black beans, rinsed and drained
- 1 (15.25-ounce) can whole-kernel corn, rinsed and drained
- 1/2 cup chopped cilantro
- 7 (10-inch) flour tortillas
- Raffia, optional
Easy Fruit Crisp
By shelle
1. Place fruit in shallow baking dish
- 2 cans of sliced peaches or pears in heavy syrup, drained
- 1 cup of flour
- 1 cup firmly packed brown sugar
- 1 cup of fashioned oats
- 1/2 - 3/4 tsp cinnamon
- 1 cup butter or maragarine, melted
Creamy Chicken and Rice Soup
By shelle
In a large Dutch oven, melt butter over medium-high heat
- 3 tablespoons butter
- 1 1⁄2 cups crinkle cut carrots
- 1 cup frozen chopped onion
- 1 cup diced celery
- 3 tablespoons all-purpose flour
- 1 1⁄2 teaspoons dried tarragon
- 3 ⁄4 teaspoon salt
- 1 ⁄2 teaspoon ground black pepper
- 1 (32-ounce) box low-sodium chicken broth
- 3 cups heavy whipping cream
- 3 cups chopped rotisserie chicken
- 1 (8.8-ounce) package whole-grain brown ready rice, cooked according to package directions
- 1 cup frozen peas, thawed
- Garnish: sliced almonds
Pumpkin Dump Cake
By shelle
Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl
- 1 (29 oz) can pumpkin
- 1 c. sugar
- 1 (13 oz) can evaporated milk
- 3 eggs
- 4 tsp. pumpkin pie spices
- 1/2 tsp. salt
- 1 box yellow cake mix
- 1 1/2 cubes (3/4 c.) butter, melted
- 1 c. pecans, chopped
Beef, Wild Rice, and Mushroom Soup
By shelle
In a large Dutch oven, melt butter over medium-high heat
- 3 tablespoons unsalted butter
- 1 pound beef stew meat, cut into 1/2 inc pieces
- 1/4 cup all purpose flour
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 tablespoon minced garlic
- 1 (8 ounce)package sliced baby bella mushrooms
- 1/4 cup sherry
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (2.75 ounce) box quick cooking wild rice
- 1 (32 ounce) box beef broth
Banana Nut Muffins with Oatmeal Streusel
By shelle
Laura Zapalowski, Cooking Light MAY 2007
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1/2 cup whole wheat flour (about 2 1/2 ounces)
- 2/3 cup packed brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup mashed ripe banana (about 2 bananas)
- 3/4 cup 1% low-fat milk
- 3 tablespoons canola oil
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup chopped walnuts, toasted
- 6 tablespoons regular oats
- 5 tablespoons all-purpose flour (about 1 1/2 ounces)
- 2 tablespoons brown sugar
- 2 tablespoons butter, softened
- 1/4 teaspoon ground cinnamon
Chicken Quesadillas with Apple and Brie
By shelle
Heat the oil in a large skillet or saucepan and place tortilla in the pan
- 1 large spinach tortilla or wrap, herb flavored if available
- 1 tsp peanut or sesame oil
- 3 oz roasted, skinless chicken breast, thinly sliced
- 2 oz sweet crisp apple, thinly sliced and then sliced into semi circles (about half an apple)
- 2 oz Brie cheese, including rind, thinly sliced
- 2 tbsp honey mustard
Easy Broccoli Cheese Soup
By shelle
In a pot, melt your butter over med
- 1/2 cup butter (1 stick) – (can use less really, about 5-6 tbls. It is used to sauté the onions & garlic)
- 1 onion chopped
- 1 tbs. minced garlic
- 1 pkg. of Frozen Broccoli – (I use the fresh broccoli and just the “tops” and a little of the stem. I also put them in the chopper and grind them up. If I am cooking for Mom I will just chop a few whole heads up normally so they are big)
- 4 cans Chicken Broth – 14.5oz a can
- 2 lbs Velveeta Queso Blanco Cheese (chopped into chunks)
- 2 Cups of Half-n-Half (but I am finding out using Low Fat Milk is even better because it makes the soup easier to heat up the next day and taste better)
- 1 tbs. Garlic Powder
- 2/3 cups cornstarch
- 1 cup milk
Blueberry Cream Muffins
By shelle
1. Preheat oven to 375 F
- 2 cups flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blueberries
- Coarse decorating or turbinado sugar