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Recipes
Buttery Nipple
By pdixon1
1. Fill shot glass half way with the Butterscotch Schnapps
- Irish Cream (Bailey's)
- Schnapps, Butterscotch
Chicken Chili over Corn Muffins
By pdixon1
Looking for comfort food you can make in 30 minutes? Try this easy chicken chili complete with corn muffins
- Muffins
- 1 egg
- 1 1/2 cups Original Bisquick® mix
- 3/4 cup yellow cornmeal
- 1/3 cup sugar
- 2/3 cup milk
- 2 tablespoons butter or margarine, melted
- Chili
- 2 cups cut-up cooked chicken
- 2 cans (15 oz each) spicy chili beans, undrained
- 1 can (15 oz) tomato sauce
- 1 can (7 oz) Green Giant® Niblets® whole kernel corn, drained
- 1/2 cup shredded Cheddar cheese (2 oz)
Easy Choclate Peppermint Pie
By pdixon1
1. Remove wrappers from patties; cut patties into quarters
- 12 Small York peppermint patties (1 1/2inch)\
- 1/4 C Milk
- 1 Tub frozen nondairy whipped topping, thawed (8oz)
- 1 Pkg. Choclate crumb crust (6oz)
- Additional whipped topping/York Patties optional.
Creamy Smothered Chicken and Mushrooms with Pasta
By pdixon1
1. Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet
- 4 tablespoons extra-virgin olive, divided
- 4 tablespoons butter, divided
- 1/2 cup all-purpose flour
- 4 chicken breasts
- 1 medium yellow onion, chopped
- 1 leek, rinsed, sliced lengthwise and then finely sliced into half circles
- 1 (4 oz) container baby bella mushrooms, sliced
- 1 (18 oz) can Progresso Recipe Starters Creamy Portabella Mushroom Sauce
- 1/4 cup freshly chopped parsley, for garnish
- 2 pinches coarse salt and freshly ground pepper
- 3 cloves garlic, minced
- 1/2 pound angel hair pasta
Macaroni & Cheesy Chicken Baked Casserole
By pdixon1
1. Heat oven to 375°F. Cook and drain macaroni as directed on package
- 3 cups uncooked elbow macaroni
- 2 tablespoons olive oil
- Salt and pepper
- 1 lb uncooked chicken, finely chopped
- 2 bags (11 oz each) Green Giant® Valley Fresh Steamers® frozen healthy colors market blend vegetables
- 3 tablespoons butter
- 3 tablespoons Gold Medal® all-purpose flour
- 2 cups milk
- 1 1/2 teaspoons onion salt
- 3 cups shredded Cheddar cheese (12 oz)
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1 1/2 cups Progresso® panko crispy bread crumbs
- 1/4 cup butter, melted
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
Kid-Pleasin' Chili
By pdixon1
No yucky green stuff! Your little buddies will love this quick dish
- 1/2 lb lean (at least 80%) ground beef
- 2 cups Progresso® red kidney beans (from 19-oz can), drained, rinsed
- 1 can (10 3/4 oz) condensed tomato soup
- 1 soup can water
- 1 tablespoon instant minced onion
- 2 to 3 teaspoons chili powder
Chicken Boudine
By pdixon1
Preheat oven to 350 degrees F
- 2 cups cooked egg noodles
- 2 (10 3/4-ounce) cans cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup dry sherry
- 4 cups chopped cooked chicken
- 3 cups grated sharp cheese, your choice, divided
- 1 (4-ounce) can sliced mushrooms, drained
- Salt and pepper
Balsamic-Glazed Grilled Chicken Breasts
By pdixon1
The secret to this shiny and golden-brown barbecued chicken? A simple, tangy glaze made with brown sugar
- Glaze
- 1/3 cup packed brown sugar
- 1/3 cup balsamic vinegar
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon finely chopped garlic
- Chicken
- 4 bone-in skin-on chicken breasts (8 oz each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Old-Fashioned Fudge Pie
By pdixon1
Preheat oven to 375 degrees F
- 2 squares (2-ounces) semisweet chocolate
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 2 eggs, beaten
- 1 (9-inch) unbaked pie crust
Strawberry Banana Supreme Smoothie
By pdixon1
Mix all ingrediens in blender till smooth
- 1 C Strawberry nectar or apple juice
- 1 C Milk
- 1 Frozen banana
- 1 1/2 C Frozen strawberries
- 1 C Strawberry yogurt