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Recipes
Cheddar Crackers
By dashy_65
In large bowl, with fork, mix flour, cheese and salt
- 2 c. flour
- 1 (8 oz) shredded Cheddar cheese (2 cups)
- 1/2 t. salt
- 1/2 c. butter or margarine, softened
- 1/3 c. milk
Creamy Chicken Potato Soup
By dashy_65
In a large saucepan, saute onion in butter until tender
- 1 medium onion, chopped
- 2 tablespoons butter
- 3 cups reduced-sodium chicken broth
- 1 pound potatoes, (about 2 medium), cut into 1/2-inch cubes
- 1-1/2 cups diced cooked chicken breast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 cup fat-free milk
- 1 cup reduced-fat evaporated milk
- 1 teaspoon minced fresh parsley
- 1 teaspoon minced chives
Tuscan Bean-and-Barley Soup
By dashy_65
Put the oil and onion in a large saucepan over medium heat
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 1/2 teaspoons chopped fresh rosemary
- 5 cups chopped escarole
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 cups water
- 1 cup canned cannellini beans or other white beans, drained
- 1/2 cup uncooked pearl barley
- 1 beef-flavored bouillon cube
Mapple-Topped Oven Pancake
By dashy_65
1. Heat oven to 350º. Heat 1/2 cup brown sugar, the margarine and syrup in 1-quart saucepan over low heat, stirrin...
- 1/2 cup packed brown sugar
- 1/3 cup margarine or butter
- 1/2 cup maple-flavored syrup
- 1 1/2 cups Bisquick® Original baking mix
- 1/4 cup packed brown sugar
- 1 cup milk
- 2 eggs
- Maple-flavored syrup, if desired
Spicy Chicken Breasts with Caramelized Onion-Red Pepper Relish
By dashy_65
Robin Vittetta-Miller, Cooking Light MAY 2000
- 1 1/2 teaspoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground red pepper
- 4 (4-ounce) skinned, boned chicken breast halves
- 2 cups sliced Vidalia or other sweet onion
- 2 red bell peppers, each cut into 4 wedges
- 1/4 cup chopped fresh basil
- 2 tablespoons pine nuts, toasted
- 1 tablespoon balsamic vinegar
Potato & Spinach Frittata
By dashy_65
In large skillet, heat oil
- 1 T. olive oil
- 3 c. frozen potatoes o'brien
- 1/4 c. chopped red bell pepper
- 1 t. garlic, minced
- 2 c. (about 3 oz) spinach leaves packed torn
- 6 eggs
- 1/4 c. milk
- 3/4 t. salt
- 1/2 t. dried basil leaves, crushed
- 1/4 t. pepper
- 1 1/2 c. (about 6 oz) shredded Swiss Cheese
Southwestern Chicken Black Bean Soup
By dashy_65
In the Dutch oven, saute onion and jalapeno pepper until tender
- 2 cups cooked chicken breasts, cubed
- 1 tablespoon chopped onion
- 1 jalapeno pepper, seeded and finely chopped
- 3 garlic cloves, minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 3 cups fresh corn or frozen corn
- 1 can (15-1/2 ounces) black beans, rinsed and drained
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon pepper
- 1/2 cup minced fresh cilantro
- 16 baked tortilla chip scoops, crumbled
- 1/2 cup shredded reduced-fat cheddar cheese
Watergate Cake
By dashy_65
Mix cake ingredients. Bake in greased 9X13 pan at 350 for 35-40 minutes
- cake:
- 1 white cake mix
- 1 box instant pistachio pudding mix
- 1 c. oil
- 1 c. club soda
- 3 eggs
- 1/2 c. chopped nuts
- frosting:
- 1 box instant pistachio pudding mix
- 1 1/4 c. milk
- large cool whip
Fruit-Filled Acorn Squash
By dashy_65
Place squash in a 13 x 9-inch baking dish
- 3 medium acorn squash (about 1 pound each)
- 1 tablespoon margarine
- 1 1/2 cups diced Granny Smith apple
- 1 (16-ounce) can whole-berry cranberry sauce
Coconut Chip Coffee Cake
By dashy_65
In a large bowl, cream butter and sugar until light and fluffy
- FILLING/TOPPING:
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1/2 cup sugar
- 1/2 cup flaked coconut
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts