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Recipes
Loaded Cauliflower
By r_wade1
Preheat oven to 425° In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool
- 1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
- 6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
- 6 Tbs chopped Chives
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 2 cups Colby Jack Cheese ( may use cheddar)
- 8 oz container sliced mushrooms
One Pan Mexican Quinoa-10 wwpp
By r_wade1
Heat olive oil in a large skillet over medium high heat
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 avocado, halved, seeded, peeled and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
Grape Salad
By r_wade1
Wash,dry and stem grapes. In large mixing bowl, combine sugar, sour cream, cream cheese and vanilla until smooth
- 3 lbs. seedless grapes (red, green or combination)
- 1/4 - 1/2 cup sugar (adjust to taste)
- 8 oz sour cream
- 8 oz cream cheese, softened
- 1 tsp vanilla
- 1 cup walnuts or pecans, chopped
- 1/2 - 1 cup brown sugar (adjust to taste)
Seasoned Pretzels
By r_wade1
mix oil, and seasonings. Pour over pretzels
- 2 lbs pretzels
- 1 bottle Orville Redenbacher butter/oil
- 1 pkg Good Seasons Italian Dressing Mix
- 1 tsp lemon pepper
Savory Italian Tart
By r_wade1
1.Preheat the oven to 425ºF
- 1 package (8 oz.) refrigerated puff pastry dough
- 1 lb Italian sausage links, casings discarded
- 2 large tomatoes, diced
- 2 tablespoons chopped fresh basil
- 1 clove garlic, minced
- 2 tablespoons shredded Parmesan cheese
- 1/4 cup shredded cheddar cheese
- 3 tablespoons milk
- 2 eggs
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chicken Pot Pie Soup
By r_wade1
Combine all ingredients and cook until warm
- 2 cups Chicken
- 2 cups Milk
- 1 can Cream of Potato Soup
- 1 can Cream of Chicken Soup
- 16 oz bag mixed vegetables
Frito Corn Salad
By r_wade1
Mix all ingredients and refrigerate
- 2 cans corn, drained
- 1 can Rotel tomatoes w/chiles
- 1 cup purple onion, finely chopped
- 1 cup green pepper, finely chopped
- 2 cups shredded cheddar cheese
- 1 1/2 cups mayonnaise
- small bag Chili Cheese Fritos
Super Quick Sticky Rolls
By r_wade1
Heat oven to 375. In small bowl, combine butter, brown sugar and corn syrup
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 1 T corn syrup
- 1/4 cup chopped pecans
- 11 oz can soft breadsticks
- 1 T sugar
- 1/2 tsp cinnamon
Double Pineapple Upside-Down Cake
By r_wade1
Preheat oven to 350. Melt butter in 9x13 pan
- 6 T butter
- 1 cup brown sugar
- 20 oz. can pineapple slices
- cherries
- 1 yellow cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 20 oz. can crushed pineapple
Slow Cooker Cube Steak w/Gravy
By r_wade1
In medium bowl, combine soups and package mixes and mix well
- 1 1/2-2 lbs Cube Steak
- 1 pkg brown gravy mix
- 1 pkg au jus mix
- 1 can cream of chicken soup or cream of mushroom
- 1 can french onion soup
- 1 can of water