Belinda's profile page
Recipes
Celebration Crab Spread
By Belinda
Prep Time: 10 min. Cook Time: 1 hr
- 1 package (8 ounces) cream cheese, softened
- 1 can (6 ounces) lump crab, drained
- 1 cup shredded sharp Cheddar cheese
- 1 packet Hidden Valley® Ranch Salad Dressing & Seasoning Mix
- 3 tablespoons chopped green onions
- 1 teaspoon hot sauce
- Toasted baguette slices
- Fresh thyme, if desired
Cheesy Jalapeno Cornbread
By Belinda
This cornbread is sooo moist--the key is the buttermilk plus the cream style corn
- 1 (8 ounce) can cream style corn
- 1 cup yellow cornmeal
- 2 eggs, lightly beaten
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
- 1/4 cup canola oil
- 1 cup sharp Cheddar cheese, grated
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon butter
Chicken and Green Chili Enchiladas
By Belinda
Preheat oven to 350 degrees
- 2 cups cooked chicken, chopped small
- 1/2 cup heavy cream
- 2 cups Monterrey jack cheese, shredded
- 1 cup green chili salsa
- 8 ounces of sour cream
- 12 corn tortillas (white corn tortillas work well)
- Pam Cooking Spray
Pork Roast with Ginger Peach Glaze
By Belinda
Combine season salt and thyme and rub all sides of roast
- 2 tsp seasoned salt
- 1 tsp ground thyme
- 2 lb boneless pork loin roast
- 1/2 cup peach preserves
- 2 tsp worchestershire sauce
- 3/4 tsp ground ginger
Quick Sauerkraut
By Belinda
In a medium saucepan, combine cabbage, vinegar, salt and 1 1/4 cups water
- 1 head green cabbage (about 2 1/2 lbs), outer leaves removed, halved, cored and thinly sliced.
- 1/2 cup distilled white vinegar
- 1 T coarse salt
Janet's Salmon and Cream Cheese Crepe Appetizer
By Belinda
1. Make Crepes: mix flour and salt
- Crepes:
- 1 cup flour
- 3 eggs
- 1 tsp salt
- 1 1/2 cups milk
- 3 tbsp butter melted and cooled
- Salmon Layer:
- 1 can salmon
- 1/4 cup mayo
- 1 tbsp chopped chives
- pepper to taste
- Cream Cheese Layer:
- 6 oz cream cheese (3/4 of an 8oz package - did I need to say that?)
- 2 tbsp mayo
- 4 slices bacon crumbled
Enchiladas Con Pollo
By Belinda
1. Preheat the oven to 350°
- 2 cups shredded Monterey Jack cheese (8 ounces)
- 2 cups shredded ,cooked chicken (10 ounces)
- 1/3 cup chopped tomatoes
- 1/3 cup chopped black olives
- 1/4 cup chopped green chili peppers
- 1/4 cup chopped onion
- 2 16-ounce jar taco sauce or salsa (3 1/2 cups)
- 10 6- to 7- inch flour or corn tortillas
- Chopped black olives (optional)
- Chopped tomatoes (optional)
Chicken Dijon
By Belinda
Timesaver: Buy thinly sliced chicken cutlets that don’t need pounding
- 4 boneless skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup onion, finely chopped
- 1/2 cup dry white wine
- 2 tablespoons country style Dijon mustard
- 1-1/2 cup heavy cream
- 1/2 teaspoon fresh rosemary, minced
- 1/2 teaspoon fresh thyme, minced
Chicken Salad
By Belinda
Toast almonds in oven at 375 degrees for 3-5 minutes
- 1 can of cooked chicken
- 1/4 cup of red grapes; sliced
- 1 oz sliced almonds, toasted
- 1/2 to 3/4 cup mayonnaise
- sate and pepper to taste
Cilantro-Lime Rice
By Belinda
Add lime juice to the water when preparing rice (use package directions), then when done, stir in chopped cilantro
- 1 tablespoon lime juice
- 1 / cup long-grain white rice
- 2 tablespoons chopped cilantro