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Recipes
Veggie Casserole
By rossboys
Preheat oven to 375 deg. Melt 1/4 cup Country Crock spread over med-high heat in large skillet
- 1/2 cup Country Crock spread, divided
- 2 cups onions, chopped
- 3/4 cup panko bread crumbs
- 8 cups mixed vegetables (broccoli and cauliflower florets, red pepper and green beans) cooked
- 2 cups Cheddar cheese, shredded and divided
Turkey Bacon and Hash Brown Bake
By rossboys
Tip: To save time, prepare this casserole ahead of time, up through step #3
- 1/2 pkg (12oz) turkey bacon, cut into 1/2" pieces
- 1/4 cup vegetable oil
- 4 cups country style hash browns
- 1 pkg (10oz) frozen chopped broccoli, thawed
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 8 eggs
- 1 cup fat-free evaporated milk
- 1/2 tsp salt
- 1-1/2 cups shredded sharp cheddar cheese
Spaghetti Sauce (Prince Pasta Recipe)
By rossboys
In Dutch oven, combine ground beef, onion, green pepper and garlic
- 1 lb ground beef
- 1 med onion, chopped
- 1/2 med green bell pepper, chopped
- 1 clove garlic, minced
- 1 28oz can whole tomatoes, cut up (undrained)
- 1 6oz can tomato paste
- 1/4 cup water
- 1 tsp salt
- 1 tsp Worcestershire sauce
- 1 tsp basil leaves
- 1/2 tsp oregano leaves
- 1/2 of 1 lb pkg spaghetti, uncooked
- grated Parmesan cheese
Crescent Roll Breakfast Casserole
By rossboys
Preheat oven to 400 deg. Separate crescent dough into 2 large rectangles
- 1 8oz can crescent rolls
- 1 8oz pkg brown and serve sausages
- 2 cups Monterey Jack cheese, shredded
- 4 eggs, slightly beaten
- 3/4 cup milk
- 2 Tbsp chopped green peppers
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp oregano
Pork Chops in Mustard Sauce
By rossboys
Cooking Light
- 4 (6oz) bone-in center-cut pork chops (~ 3/4" thick)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tsp olive oil
- 1-1/2 cups dry white wine
- 1/3 cup honey
- 1/4 cup Dijon mustard
Chiles Rellenos (mom's recipe)
By rossboys
Preheat oven to 350 deg. Place peppers on baking sheet under the broiler and turn until skin is black
- 6 lg poblano peppers
- 3/4 lb sliced Muenster cheese
- 3 eggs, separated
- 1 Tbsp water
- 3 Tbsp flour
- 1/4 tsp salt
- flour
Spinach Feta Crescent Rolls
By rossboys
Preheat the oven to 350 degrees
- 2 tubes Pillsbury (or whatever brand) crescent rolls, 8 ct
- 4 oz crumbled feta cheese
- 4 oz shredded mozzarella cheese
- 3 oz fresh baby spinach (about half of a pre-washed bag), chopped
- 2 oz black olives, finely diced (*this ingredient is optional)
- 1 egg white, beaten
- 1/4 teaspoon red pepper flakes
- dash salt and pepper
Chicken Primavera with Pasta
By rossboys
Philadelphia Cooking Creme recipe
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 2 cups frozen stir-fry vegetables (broccoli, carrots, red peppers, snow peas)
- 1 tub (10oz) Philadelphia Italian Cheese and Herb Cooking Creme
- 2 cups hot cooked fettucine
Bacon-Spinach Mashed Potatoes
By rossboys
Kraftfood
- 2 lb. Yukon gold potatoes (about 6), peeled, cut into chunks
- 5 slices OSCAR MAYER Bacon
- 3 cloves garlic, minced
- 1 pkg. (9 oz.) baby spinach leaves
- 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
Tuna Noodle Casserole
By rossboys
Heat oven to 400 deg. Stir soup, milk, peas, tuna and noodles in 1-1/2 qt casserole
- 1 - 10 -3/4 oz can cream of mushroom soup
- 1/2 cup milk
- 1 cup frozen peas
- 2 - 6 oz cans tuna, drained
- 2 cups hot cooked medium egg noodles
- 1/2 cup shredded cheddar cheese