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Recipes
Oreo Peanut Butter - Crazy for Crust
By Suzolson
1.Place peanuts and Oreos in a food processor and run continuously until butter forms
- 1 1/2 cups honey roasted peanuts
- 10 Oreos
Oven Roasted Teriyaki Chicken
By Suzolson
In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA® Granulated Sweetener, soy sauce, v...
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 12 skinless chicken thighs
Garlic Chicken and Potatoes
By Suzolson
Position a rack in the lower third of the oven and preheat to 425 degrees F
- 2 pounds small red-skinned potatoes, quartered
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon cumin seeds (optional)
- Kosher salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- 2 tablespoons packed light brown sugar
- 1 lemon (1/2 juiced, 1/2 cut into wedges)
- Pinch of red pepper flakes
- 4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
- 2 tablespoons chopped fresh cilantro or parsley
Spicy Chipotle Grilled Chicken
By Suzolson
In a food processor, combine chipotles in adobo, olive oil and garlic cloves and puree until minced
- 1/4 cup canned chipotle peppers in adobo sauce
- 3 tablespoons olive oil
- 2 garlic cloves, pressed
- 1/2 onion, coarsely chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 4 chicken breasts
Butter Brickle Frozen Delight
By Suzolson
Preheat oven to 350 degrees F (175 degrees C)
- 1 1/4 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup white sugar
- 1 cup all-purpose flour
- 3/4 cup quick cooking oats
- 1/4 cup brown sugar
- 1/2 cup butter, melted
- 3/4 cup chopped pecans
- 1 (8 ounce) package cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (12 ounce) jar caramel topping
Citrus Chicken Fajitas Recipe
By Suzolson
In a small bowl, combine the first seven ingredients
- 6 tablespoons lemon juice
- 1/4 cup lime juice
- 2 tablespoons minced fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 pound Member's Mark® Boneless Skinless Chicken Breasts, cut into strips
- 1 each medium green, sweet red and yellow peppers, julienned
- 1 large red onion, halved and thinly sliced
- 4 flour tortillas (8 inches), warmed
- 1/2 cup shredded lettuce
- 1/4 cup sliced ripe olives
- 1/4 cup shredded reduced-fat cheddar cheese
Chicken Potpie Soup Recipe
By Suzolson
In a large bowl, mix flour and salt; cut in shortening until crumbly
- SOUP:
- 2 cups all-purpose flour
- 1-1/4 teaspoons salt
- 2/3 cup shortening
- 5 to 6 tablespoons 2% milk
- 2 tablespoons butter
- 1 cup cubed peeled potatoes
- 1 cup chopped sweet onion
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cans (14-1/2 ounces each) chicken broth
- 2 cups shredded cooked chicken
- 1 cup frozen petite peas
- 1 cup frozen corn
Creamy Butterscotch Pudding for 2 Recipe
By Suzolson
In a small saucepan, combine the brown sugar, cornstarch and salt
- 1/4 cup packed brown sugar
- 1 tablespoon plus 1 teaspoon cornstarch
- Dash salt
- 1 cup fat-free milk
- 1 egg yolk, lightly beaten
- 1-1/2 teaspoons butter
- 3/4 teaspoon vanilla extract
Bruschetta Chicken Bake
By Suzolson
step 1 MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1/2 cup water
- 2 cloves garlic, minced
- 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp. dried basil leaves
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Mexican Rice: Side of the Border
By Suzolson
Directions 1. Heat oil in a small sauce pan over medium heat