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Recipes
Bacon Double Cheeseburger Beer Cheese Soup
By Suzolson
Warm an 8 quart pot over high heat
- 12 ounces thick cut bacon, uncooked
- 1 pound lean ground beef
- 1/4 cup all-purpose flour
- 2 tablespoons Montreal steak seasoning
- 2 teaspoons smoked paprika
- 1 (12 ounce) beer (I used Blue Moon)
- 4 cups half and half
- 16 ounces mild cheddar cheese, shredded
- croutons, pickles, bacon bits (optional garnishes)
Pan-Seared Tilapia
By Suzolson
Rinse tilapia fillets in cold water and pat dry with paper towels
- 4 (4 ounce) fillets tilapia
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, melted
Chipotle Crusted Pork Tenderloin
By Suzolson
Sweet and spicy rub for pork tenderloins
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 tablespoons chipotle chile powder 1 1/2 teaspoons salt
- 4 tablespoons brown sugar
- 2 (3/4 pound) pork tenderloins
Slow-Cooker Tex-Mex Chicken
By Suzolson
1.Toss chicken with seasoning and flour in slow cooker
- 1 pound boneless, skinless chicken breasts, cut into 1-inch-wide strips
- 2 tablespoons taco seasoning mix
- 2 tablespoons flour
- 1 green pepper, cut into 1-inch-wide strips
- 1 red pepper, cut into 1-inch-wide strips
- 1 cup frozen corn
- 1 1/2 cups chunky salsa
- 1 cup KRAFT Tex Mex Shredded Cheese
Pineapple Fried Rice II
By Suzolson
Bring the rice and water to a boil in a saucepan over high heat
- 1 cup uncooked white rice
- 2 cups water
- 2 tablespoons sesame oil
- 3 green onions, thinly sliced including tops
- 1 cup diced ham
- 1/2 cup peas
- 1 (8 ounce) can pineapple chunks, drained
- 1 egg, beaten
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/4 cup soy sauce
Crispy Chicken Nuggets {Fridays with Rachael Ray}
By Suzolson
1.In a bowl, lightly beat the egg
- 1 egg
- salt and pepper
- 2 1/2 cups crispy rice cereal, crushed (like Rice Krispies)
- 1 1/4 lbs boneless, skinless chicken breasts, cut into 20 pieces
- 1/4 cup olive oil
- 2 tablespoons butter
Pumpkin Pie Cookies Recipe
By Suzolson
Recipe by McCormick
- COOKIES
- 2 cups flour
- 1 teaspoon McCormick® Pumpkin Pie Spice
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/2 cup sugar
- 3 tablespoons water
- 1 tablespoon McCormick® Pure Vanilla Extract
- 1 egg, lightly beaten (for brushing)
- FILLING
- 3/4 cup canned pumpkin
- 1/3 cup firmly packed brown sugar
- 2 tablespoons heavy cream
- 1 egg, lightly beaten
- 1 teaspoon McCormick® Pumpkin Pie Spice
- 1/4 teaspoon McCormick® Pure Vanilla Extract
Mini Chicken Potpies
By Suzolson
Preheat the oven to 350 degrees
- 1 4 ounce stick butter
- 1 onion, finely chopped
- 1 1/2 cups flour
- 2 cups chicken broth or Hearty Roast Chicken Stock
- 2 1/2 cups whole milk
- Salt and pepper
- 3 cups chopped roast chicken
- 2 cups thawed frozen peas and carrots
- 1 tablespoon thyme leaves
- 1 teaspoon baking powder
- 2 eggs
Potluck Macaroni and Cheese
By Suzolson
Heat oven to 350. Boil macaroni as desired on box
- 1 lb elbow macaroni
- 1/4 cup white onion (minced)
- 2 tablespoons all-purpose flour
- 2 tablespoons Smart Balance butter spread
- 1/4 teaspoon seasoned sea salt
- 1/4 teaspoon black pepper
- 2 cups 2% low-fat milk
- 12 ounces Velveeta reduced fat cheese product (cubed)
- 1/4 cup sharp cheddar cheese (shredded)
Brunswick Stew
By Suzolson
This hearty 3-meat stew consists of bone-in pork loins, chicken breasts, and beef top round steak to create a flavo...
- 1-pound bone-in pork loin chops
- 2 bone-in chicken breast halves, skin removed
- 1-pound beef top round steak, cut into bite-size pieces
- 1 1/2-quarts water
- 2 (14.5-ounces each) cans diced tomatoes, undrained
- 2 cups chopped onion
- 1 (8-ounces) can tomato sauce
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 5 garlic cloves, minced
- 2 teaspoons hot pepper sauce
- 2 (15.25-ounce) cans whole kernel corn, drained
- 2 (14.75-ounce) cans cream-style corn
- 1 cup dry bread crumbs, toasted
- salt and pepper to taste