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Recipes
Jiffy Corn Muffin Mix Substitute
By calicat
1. Preheat oven to 400°F Combine flour, corn meal, sugar, baking powder and salt
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 egg
- 1/3 cup milk
Oatmeal Fudge Cookies
By calicat
Cookies
- 2 cups sugar
- 4-6 Tbsp. cocoa
- 1 stick butter (1/2 cup)
- 1/2 cup milk
- 3 cups quick oats
- 1 tsp. vanilla
Fresh Apricot Spice Crumble Cake
By calicat
For topping, combine 1 cup flour with brown sugar, cut in butter with pastry blender or fingertips until mixture is...
- CRUMBLE TOPPING:
- 1 cup flour
- 1 cup brown sugar, packed
- 1/2 cup butter, softened
- CAKE:
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 1/2 cups chopped fresh ripe apricots
- 2 eggs beaten
- 3/4 cup vegetable oil
- 1 teaspoon vanilla
- walnuts (optional)
Hoisin Sauce
By calicat
Great to use with Kung Pao Chicken
- 4 tbsp. soy sauce
- 1 tbsp. peanut butter or black bean paste
- 1 tbsp. brown sugar
- 2 tsp. white vinegar
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
- 1/8 tsp. black pepper
- 2 tsp. sesame oil
- 20 drops chinese hot sauce (or habenero or jalapenos)
Oil Pie Crust
By calicat
substitute for pie crust with shortening
- Helpful Hints for pies:
- 1 crust pie (8 inch)
- 1 cup plus 2 tablespoon flour
- 1/2 teaspoon salt
- 1/3 cup oil
- 2 tablespoon cold water
- 2 crust pie (8 inch each)
- 1 3/4 cup flour
- 1 teaspoon salt
- 1/2 cup oil
- 3 tablespoon cold water
- teaspoon of vinegar helps make a flaky crust
- pinch a baking powder keeps crust light and tender
Texan Ranch Chicken Casserole
By calicat
Chicken
- 1 large onion, finely chopped
- 1 medium green pepper, finely chopped
- 1 medium sweet red pepper, finely chopped
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 3 cups cubed cooked chicken breast
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 can (10 ounces) diced tomatoes and green chilies, undrained or 1 cup salsa (my preference)
- 1 tablespoon chili powder or cayenne pepper
- 12 corn tortillas (6 inches), cut into 1-inch strips or 4 flour tortillas (8 inch)
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
- 1/4 cup chopped jalapenos (for more heat)
Cheese & Mushroom Stuffed Chicken Breast
By calicat
1. Melt 1 tablespoon butter over medium-high heat in large skillet
- 3 Tbsp. butter or margarine, divided
- 1-1/2 cups (4 oz.) coarsely chopped fresh mushrooms
- 1/4 cup finely chopped onion
- 1 tsp. minced garlic or 1/4 tsp. garlic powder
- 2 cups (8 oz.) Sargento® Fancy Shredded 6 Cheese Italian Cheese
- 1/2 tsp. lemon pepper seasoning
- 4 large boneless, skinless chicken breast halves, flattened to 1/4-inch thickness
- 1/3 cup seasoned dry bread crumbs
BBQ Chicken Calzone
By calicat
Preheat the oven to 400 degrees F (200 degrees C)
- Garlic Herb Pizza Crust:
- 4 slices bacon
- 1/2 small onion, chopped
- 3 cups shredded, cooked chicken breast meat
- 2/3 cup barbeque sauce
- 1 (10 ounce) can refrigerated pizza crust dough
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh cilantro
- 3 cups all purpose flour
- 1 pkg. instant yeast (.25 oz)
- 2 tsp. salt
- 1/4 cup sugar (I use less)
- 1 tbsp. Italian seasoning
- 1 tbsp. chopped dried garlic
- 8 oz. lowfat milk, warmed to 110 degrees
- 4 oz. water, warmed to 110 degrees
Garlic Cheese Biscuits
By calicat
1. Heat oven to 450°F. 2
- 2 cups Original Bisquick® mix
- 2/3 cup milk
- 1/2 cup shredded Cheddar cheese (2 oz)
- 1/4 cup butter or margarine, melted
- 1/4 teaspoon garlic powder
Cheesy Cream of Celery Soup
By calicat
Great way to use extra celery
- 3 cups chicken stock
- 3/4 pound celery, coarsely chopped
- 2 ounces carrots, julienned
- 2 ounces onions, chopped
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3 cups hot milk
- 1/4 cup margarine
- 1 cup cheddar cheese