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Recipes
Peaches n Cream
By Resk8r
In a small bowl, beat cream until it begins to thicken
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 4 medium peaches, halved and pitted
- 1 cup sliced fresh strawberries
- 1 large banana, peeled and sliced
- 1/4 cup packed brown sugar
Mini Stuffed Potatoes
By Resk8r
1. Heat over to 400 degrees 2
- 12 small poatoes, about 2 inches in diameter (1 1/2 pounds total)
- 1 tablespoon vegetable oil
- 1/4 plus 1/8 teaspoon salt
- 6 tablespoons reduced-fat sour cream
- 2 ounces crumbled Gorgonzola cheese
- 1 bunch chives, snipped
- 4 slices turkey bacon, cooked adn finely chopped
Best Deviled Eggs
By Resk8r
Slice eggs in half lengthwise; remove yolks and set whites aside
- 12 hard-cooked eggs
- 1/2 cup mayonnaise
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon minced chives
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- 2 tablespoons 2% milk
- Fresh parsley
- Additional paprika
Parmesan Chicken Salad Sandwiches
By Resk8r
For dressing: In a small bowl, stir together mayonnaise, lemon juice and basil
- 1/2 cup low fat mayonnaise
- 1 tbl lemon juice
- 2 tsp snipped fresh basil
- 2 1/2 cups chopped cooked chicken or turkey
- 1/4 cup grated Parmesan cheese
- 1/4 cup thinly sliced green onions
- 3 tbl finely chopped celery
- Salt and pepper
BBQ Biscuit Cups
By Resk8r
Preheat oven to 375 degrees
- 2 12-ounce cans biscuit dough
- 2 pounds ground beef
- 1 15-ounce can niblet corn drained
- 10 slices cooked and crumbled bacon
- 1 cup barbecue sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups shredded Cheddar cheese
Make ahead mashed potatoes
By Resk8r
Place potatoes in a Dutch oven and cover with water
- 3 pounds potatoes (about 9 medium), peeled and cubed
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup butter, cubed
- 1/4 cup 2% milk
- 1-1/2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 6 bacon strips, chopped
- 1 cup (4 ounces) shredded cheddar cheese
- 3 green onions, chopped
Chicken Noodle Soup
By Resk8r
In a large pot, add chicken, water, parsley, thyme, pepper, bouillon and bay leaves
- 1 pkg. (24 oz.) Reames® Homestyle Egg Noodles
- 4 cups sliced carrots
- 2 lbs. boneless, skinless cooked chicken breasts, cut into cubes
- 10 cups water
- 4 tsp. dried parsley flakes
- 2 tsp. dried thyme, crushed
- 1/2 tsp. pepper
- 2 Tbsp. chicken bouillon granules
- 2 cups sliced celery
- 2 bay leaves
- 2 cups chopped onion
- 1/2 cup flour
- 4 cups milk, divided
Monkey Bread
By Resk8r
Made with Rhoads Cinnamon rolls
- 1 pkg Rhoades Cinnamon Rolls
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup margarine
- 3/4 cup vanilla ice cream
Crescent Roll Taco Bake
By Resk8r
Preheat oven to 375 degrees
- 1 onion, finely chopped
- 1 2-pound package ground beef
- 1 1.25 ounce package taco seasoning mix
- 1 cup mild enchilada sauce
- 2 cups shredded cheddar and monterey jack cheese blend
- 4 (8-ounce) tubes refrigerated crescent rolls
- 1 large eggs,beaten
- Garnish: sour cream, shredded cheese, cilantro
Chicken Swiss Bundles
By Resk8r
In a large skillet, saute onion and mushrooms in butter until tender
- 1 small onion, finely chopped
- 1/2 cup sliced fresh mushrooms
- 1 1/2 tsp butter
- 1 garlic clove, minced
- 1 cup cubed cooked chicken breast
- 1/2 cup chopped roasted sweet red peppers
- 1 Tbsp. honey mustard
- 1/4 tsp salt
- 1/4 tsp lemon-pepper seasoning
- 1/4 tsp. Italian seasoning
- 2 cups (8 oz) shredded swiss cheese
- 12 frozen bread dough dinner rolls, thawed
- 2 Tbsp. butter melted