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Recipes
Corn Chip Chicken Casserole
By bonnje
Preheat oven to 350 degrees F
- 2 cups diced cooked chicken
- 1 cup cooked white rice
- 1 (14-1/2-ounce) can diced tomatoes, drained
- 1 (10-3/4-ounce) can condensed cream of chicken soup
- 1 cup frozen corn
- 1 (4.5-ounce) can chopped green chilies, undrained
- 2 teaspoons taco seasoning mix
- 1 1/2 cup shredded Cheddar cheese, divided
- 1 cup corn chips, coarsely broken
Texas Cottage Pie
By bonnje
So, this first recipe is a Texas take on a British Cottage Pie
- 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
- 1 tablespoon butter, softened
- 1/2 cup milk or half and half, at room temperature
- 1 1/3 cup shredded pepper jack cheese, divided
- 1/2 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 teaspoon kosher salt
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon cinnamon
- 1 pound lean ground beef, 94/7 preferred
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup diced tomatoes
Death by Chocolate BTS Poke Cake
By bonnje
Once the chocolate cake has completely cooled, poke 24-30 holes in it using the base of a wooden spoon
- 1 9x13 chocolate cake, prepared and cooled, still in pan
- 1 1/2 cups chocolate syrup or chocolate sundae sauce
- 2 10-ounce Chocolate Cool Whip Frosting (in the freezer section)
- 1/4 cup Oreos, crumbled
- 1/4 cup chocolate covered pretzels, broken
- 1/4 cup chocolate chunks or chips
- Magic shell for drizzling
Praline Crumb Caramel Cheesecake Bars
By bonnje
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup cold butter or margarine
- 1/2 cup chopped pecans
- 1/2 cup toffee bits
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons Gold Medal® all-purpose flour
- 1/2 cup caramel topping
- 1 teaspoon vanilla
- 1 egg
Cajun Chicken stuffed with Pepper Jack Cheese & Spinach
By bonnje
Directions: Preheat oven to 350 degrees
- Ingredients:
- The chicken is cooked to perfection and has a wonderful spicy 'kick' from the Cajun seasoning and creamy pepper-jack cheese filling.
- SERVINGS: 4PREP TIME: 10 MINUTESCOOK TIME: 40 MINUTESTOTAL TIME: 50 MINUTES
- 1 lb Boneless, skinless chicken breasts
- 4 oz Pepper-jack Cheese, shredded (you can use up to 6 oz
- 1 cup Frozen Spinach, thawed and well-drained
- Sea Salt, to taste
- Freshly Ground Black Pepper, to taste
- 2 Tbsp Cajun Seasoning
- 1 Tbsp Italian-style Dry Breadcrumbs
- Lots of Toothpicks
- 2 Tbsp Olive Oil
Loaded Baked Tater Tot Dip
By bonnje
Preheat oven to 375F and spray a 9-inch pie dish or similar oven-safe baking dish with cooking spray; set aside
- 3 cups tater tots (about 45 whole tater tots), thawed and halved or roughly chopped
- 1 cup (meatless) meatballs, crumbled (try precooked shredded chicken, (meatless) chicken nuggets, tofu, tempeh, bacon, or bacon bits)
- 16-ounces sour cream (regular, light, vegan, or soy okay)
- 2 cups shredded cheese blend, divided (blend of colby, jack, mozzarella, Monterrey Jack, vegan, or soy-cheese)
- 2 teaspoons all-purpose seasoning blend, or to taste (Lowry’s, Trader Joe’s 21 Salute, Mrs. Dash, a pinch of garlic or onion powder)
- salt and pepper, optional and to taste
Tex Mex Ziti
By bonnje
Can't decide if you want Italian or Mexican food
- 1 (12 ounce) package ziti
- 1 pound ground beef
- 1/2 onion, chopped
- 2 cups spaghetti sauce
- 1 cup salsa
- 1 (15 ounce) container ricotta cheese
- 2 cups (8 ounces) Mexican cheese blend, shredded and divided
- 2 tablespoons fresh cilantro or parsley, chopped
Homemade Olive Garden Zuppa Toscana
By bonnje
Heat a large skillet over medium high heat
- 4 slices bacon, diced
- 1 pound spicy Italian sausage, casing removed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 4 cups chicken broth
- 3 russet potatoes, peeled and thinly sliced
- 3 cups baby spinach
- 1 1/2 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
Banana Split Lasagna
By bonnje
Directions Grease a 9x13 baking dish; set aside
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 8 ounces cream cheese, at room temperature
- 1/2 teaspoon vanilla
- 1/4 cup granulated sugar
- 2 Tablespoons + 3 1/2 cups cold milk, divided
- 16 ounces Cool Whip topping, divided
- 1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
- 1 (20-ounce) can crushed pineapple, drained well
- 2 (3.4 ounce) boxes of banana cream pudding instant pudding
- 2 cups 2 cups graham cracker crumbs
- 1/2 cup 1/2 cup butter, melted
- 8 ounces 8 ounces cream cheese, at room temperature
- 1/2 teaspoon 1/2 teaspoon vanilla
- 1/4 cup 1/4 cup granulated sugar
- 2 Tablespoons 2 Tablespoons + 3 1/2 cups cold milk, divided
- 16 ounces 16 ounces Cool Whip topping, divided
- 1 (23-ounce) container 1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
- 1 (20-ounce) can 1 (20-ounce) can crushed pineapple, drained well
- 2 (3.4 ounce) boxes 2 (3.4 ounce) boxes of banana cream pudding instant pudding
- Chocolate syrup
- Maraschino cherries (optional, but encouraged!)
- Nuts (optional)
Bang Bang Chicken
By bonnje
To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set a...
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup Panko*
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Frank's Hot Sauce