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Recipes
Fresh Basil Pesto
By dcarriger56
Combine the basil in with the pine nuts, pulse a few times in a food processor
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
Farmers' Casserole
By dcarriger56
Spray or grease a 9 x13 or 3qt baking dish with non stick cooking spray
- 6 cups shredded frozen hash browns
- 1 1/2 shredded cheddar cheese (or you preferred flavored)
- 2 cups diced ham or bacon
- 1/2 cup diced green onion (optional)
- 8 eggs, beaten
- 2-12oz cans evaporated milk
- salt/pepper- to taste preference.
Coconut Cherry Bars
By dcarriger56
Preheat oven to 350 F. Grease 9-inch square pan
- 1 cup flour
- 1/2 cup butter
- 3 tablespoons powdered sugar
- 2 eggs
- 1 cup sugar
- 3/4 cup chopped nuts
- 1/2 cup coconut
- 1/2 cup chopped maraschino cherries, drained
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Buffalo Chicken Meatball Poppers
By dcarriger56
Preheat oven to 350°. Prepare 2 baking sheets by lining with parchment paper
- 1 lb ground chicken breast
- 1/2 cups Italian breadcrumbs
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon cayenne pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1 large egg, lightly beaten
- 2 tablespoons milk
- 2 tablespoons buffalo hot sauce
- Wing Sauce
- 1 cup Frank’s buffalo sauce
- 8 tablespoons (1 stick) unsalted butter
- 6 tablespoons honey
"Let Us" Roast Chicken
By dcarriger56
Preheat oven to 350 degrees F
- 1 whole chicken (2 1/2 to 3 pounds), skin removed
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 4 large iceberg lettuce leaves, washed and patted dry
Buttery Cashew Brittle
By dcarriger56
In a candy saucepan combine sugar,corn syrup,& water
- 2 cups 2 cups sugar
- 1 cup 1 cup light-colored corn syrup
- 1/2 cup 1/2 cup water
- 1 cup 1 cup butter
- 3 cups 3 cups ( about 12 ounces ) raw cashews
- 1 teaspoon 1 teaspoon baking soda,sifted
Stuffed Italian (or sourdough round) Bread
By dcarriger56
Preheat the oven to 350 F
- 1 Italian loaf, about 12 inches long
- 1 stick butter, melted
- 1/8 cup olive oil
- 3 tsp minced onion
- 2-3 cloves garlic, grated
- 1 tbsp dijon mustard
- 1 tbsp poppy seeds
- 3 tsp chopped parsley (add more if you wish)
- 12 oz grated cheese (I used a mix of white cheddar and monterey jack.)
- Or
- cube blocks of Monterey Jack and stuff inside.
Chicken Enchiladas with Roasted Tomatillos
By dcarriger56
Preheat oven to 400 degrees F
- Roasted Tomatillo Chile Salsa:
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
- Enchiladas:
- Extra-virgin olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, chopped
- 1 1/2 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 2 cups chicken stock, storebought
- Chopped cilantro leaves
- 1 deli roasted chicken (about 3 pounds), boned, meat shredded
- Salt
- Freshly ground black pepper
- 10 large flour tortillas
- 1/2 pound Monterey Jack cheese, shredded
- 2 cups sour cream
- Chopped tomatoes and cilantro leaves, for garnish
- Spicy Black Beans, recipe follows
- Yellow Rice, recipe follows
- Guacamole, optional
Strawberries and Cream White Chocolate Bark
By dcarriger56
1.Melt chocolate according to package directions
- 12 ounces white chocolate candy bark or candy melts
- 1 cup freeze dried strawberries
7 Layer Taquitos
By dcarriger56
1 Heat 10-inch skillet over medium-high heat
- 8 to 10 corn tortillas
- 1 cup sour cream
- 3 to 4 tablespoons Old El Paso® chile and roasted garlic Mexican cooking sauce (from 8-oz pouch)
- 1 can (16 oz) refried beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Thick ‘n Chunky salsa
- Guacamole
- Shredded Cheddar cheese
- Sliced olives
- 3 to 4 tablespoons peanut or canola oil