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Recipes
Minty Cool Meltaway Cookies
By dcarriger56
Preheat oven to 400 degrees Cream butter, powdered sugar, vanilla, peppermint oil and a few drops of green food ...
- 1 C/2 sticks of unsalted organic butter
- 1/2 C sifted powdered sugar
- 2 teaspoons of vanilla
- 3 teaspoons of peppermint oil
- A few drops of green food coloring
- 2-1/4 C cake flour
- 1/4 teaspoon salt
Swiss Vegetable Casserole
By dcarriger56
Served hot and bubbly from the oven, this colorful and cheese-topped veggie casserole is good enough to steal the ...
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
- 1/3 cup sour cream, use fat free or low fat
- 1/4 teaspoon ground black pepper
- 1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed
- 1 cup (2.8 ounces) French fried onions (about 1 1/3 cups)
- 1/2 cup shredded Swiss cheese
More
By dcarriger56
Have yor meat dealer grind the beef and salt pork together
- 1 pound ground beef
- 1/4 pound salt pork
- 1 tablespoon butter or margarine
- 1 small onion, minced
- 1 1/2 cups broken, uncooked spaghetti
- 1 can (No. 2 1/2) (3 1/2 cups) tomatoes
- 1 can (No.2) peas
- 1 small can pimientos, chopped
- 1 small can chopped ripe olives
- 1/2 pound America cheese
Apple Cranberry Upside-Down Cake
By dcarriger56
HEAT oven to 350°F. Spray 10-inch ovenproof skillet or 10-inch deep dish pie pan with no-stick cooking spray
- TOPPING:
- No-Stick Cooking Spray
- 1/2 cup firmly packed brown sugar
- 1/4 cup butter, melted
- 1 large apple, peeled and sliced
- 1/4 cup sweetened dried cranberries
- CAKE:
- 1 (15.6 oz.) package Cranberry Flavored Quick Bread & Muffin Mix
- 2 tablespoons Vegetable Oil
- 3/4 cup water
- 2 large eggs
Peach & Pecan Oat Crumble Bars
By dcarriger56
These bars have a firm, buttery base, heaped with peaches, whose skins were so tangerine and rosy I didn't want to ...
- Base Dough
- 1 cup 1 cup unsalted butter, softened at room temperature for 1 hour
- 1/2 1/2 packed cup dark brown sugar
- 2 teaspoons 2 teaspoons vanilla
- 2 1/4 cups 2 1/4 cups flour
- 1 teaspoon 1 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon ginger
- 1/8 teaspoon 1/8 teaspoon cinnamon
- Peach Filling
- 2 pounds 2 pounds peaches, unpeeled (about 8 peaches)
- 1 tablespoon 1 tablespoon sugar
- 1 tablespoon 1 tablespoon cornstarch
- 1/4 teaspoon 1/4 teaspoon salt
- Pecan Oat Topping
- 1/2 cup 1/2 cup unsalted butter, softened at room temperature for 1 hour, divided
- 1 cup 1 cup old-fashioned oats
- 1/2 cup 1/2 cup flour
- 1 cup 1 cup pecans, finely chopped
- 1/4 teaspoon 1/4 teaspoon cinnamon
- 1/4 teaspoon 1/4 teaspoon salt
- Glaze
- Juice of 1 lemon, about 3 tablespoons
- 1/2 to 1 cup 1/2 to 1 cup powdered sugar
Chicken Delight
By dcarriger56
Add rice bring to boil add muchrooms if desired cook rice seperate
- Boil chicken and take off bone. 2 bunch green onions, 3 stocks celery, 1 pepper. Add 2 tablespoons soy sauce. Add diced chicken. 2 cups stock
Pumpkin Crunch Cake
By dcarriger56
“Cake” is a bit of a misnomer, because it is really quite custard-y
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
- 1 cup butter, melted
Chicken Enchilada Stuffed Zucchini Boats
By dcarriger56
This idea is the perfect way to use up leftover chicken, plus it's perfect for low-carb and gluten-free diets - and...
- For the enchilada sauce:
- olive oil spray (I used my Misto)
- 2 garlic cloves, minced
- 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
- 1-1/2 cups tomato sauce
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 2/3 cup fat-free low-sodium chicken broth
- kosher salt and fresh pepper to taste
- For the zucchini boats:
- 4 (about 32 oz total) medium zucchini
- 1 tsp oil
- 1/2 cup green onions, chopped
- 3 cloves garlic, crushed
- 1/2 cup diced green bell pepper
- 1/4 cup chopped cilantro
- 8 oz cooked shredded chicken breast
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp chipotle chili powder
- 3 tbsp water or fat free chicken broth
- 1 tbsp tomato paste
- salt and pepper to taste
- For the Topping:
- 3/4 cup reduced fat shredded sharp cheddar
- chopped scallions and cilantro for garnish
Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken
By dcarriger56
Preheat oven to 400 degrees
- 4 boneless, skinless chicken breasts
- 8 oz. fresh mozzarella, sliced into 8 slices
- 1 12 oz. jar of roasted red peppers sliced into 1" pieces
- 1 bunch basil, whole leaves
- 1/4 cup fresh grated parmesan
- 1 T Italian seasoning
- Salt and pepper for seasoning
Candycane CheeseCake Bars
By dcarriger56
Velvety peppermint cheesecake with swirls of white chocolate candy cane bars and topped with a piece of chocolate, ...
- 3/4 cup graham crackers crumbs
- 1/4 cup butter, melted
- 2 x 8oz packages Philadelphia cream cheese, room temperature
- 3/4 cup Imperial sugar
- 3 eggs, room temperature
- 1/4 cup Coffee matte peppermint mocha coffee creamer
- 3 X 1.55 oz Hershey's candy cane chocolate bars, broken into pieces
- 3 X 1.55 oz Hershey's candy cane chocolate bars