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Recipes
Creamy White Chicken and Artichoke Lasagna
By kimmie12
Heat oven to 350 degrees. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes
- 2 cups shredded cooked chicken breasts
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 package (8 oz.) Kraft shredded mozzarella cheese
- 1/2 cup Kraft grated Parmesan cheese
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 2 packages (8 oz. each) Philadelphia cream cheese, softened
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/4 cup tightly packaged fresh basi, chopped, divided
- 12 lasagna noodles, cooked
Shrimp Pasta w/Roasted Red Pepper
By kimmie12
Place pasta in 2 1/2 quarts of boiling water
- 8 ounces penne pasta
- 2 teaspoons butter
- 1 teaspoon olive oil
- 1 onion (chopped)
- 1 pound shrimp (raw, thawed & drained)
- 8 ounces sliced muchrooms (package)
- 1/2 cup green peas (frozen)
- 1/2 cup red pepper (diced roased red pepper 1)
- 1 1/2 cups half-and-half
- 2 teaspoons Old Bay (seafood seasoning)
- parmesan cheese (shredded)
Baked Crab, Brie and Artichoke Dip
By kimmie12
Preheat oven to 325 degrees F
- 2 Tablespoons H. T. Traders Traditional Olive Oil
- 1 medium sweet onion, finely chopped
- 2 Tablespoons minced garlic
- 1/2 H. T. Traders Quartered Artichoke Hearts, drained and finely chopped
- 1/2 cup H. T. frozen spinach, thawed, squeeze dried and chopped
- 1/4 cup medium-dry white wine
- 2/3 cup H. T. heavy cream
- 1 lb. Brie
- 3 Tablespoons fresh parsley, finely chopped
- 2 Tablespoons fresh dill, finely chopped
- 1 Tablespoon fresh tarragon, finely chopped
- 1 lb. fresh jumbo lump crab meat
- 2 Tablespoons H. T. Dijon mustard
- 1 teaspoon Tabasco sauce
- SUBSTITUTION: 1 lb. cream cheese for 1 lb. Brie
Eggs Benedict
By kimmie12
HOLLANDAISE: Puree egg yolk with mayonnaise, lemon juice, cayenne pepper and salt
- HOLLANDAISE:
- 1 egg yolk
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- salt to taste
- cayenne pepper to taste
- 2 Tablespoons melted butter
- POACHED EGGS:
- eggs
- water
- splash of vinegar
- also need:
- English muffins
- fried Canadian bacon
Cornbread
By kimmie12
Mix egg, cornmeal, buttermilk and oil together
- 1 egg
- 2 cups cornmeal
- 1 1/2 cup buttermilk
- 1/4 cup shortening/oil
Daisy Brand Potato Skin Poppers
By kimmie12
Preheat oven to 350 degrees
- 3 cups frozen, diced potatoes (or hash browns)
- 2 cups shredded cheddar cheese
- 16 ounces Daisy Brand Sour Cream (divided)
- 3/4 cup cooked bacon pieces
- 1/3 cup chopped green onions
- 1 dash salt and pepper to taste
- 14 flour tortillas
- 2 Tablespoons melted butter
Salisbury Steak
By kimmie12
In a bowl, whisk the egg and milk
- 1 egg
- 1/4 cup milk
- 1/4 cup dry bread crumbs
- 1 envelope brown gravy mix, divided
- 1 teaspoon dried minced onion
- 1/2 pound lean ground beef
- 1/2 cup water
- 1 Tbsp. prepared mustard
BLT Ranch Pinwheels
By kimmie12
Heat a large skillet over medium-high heat and cook bacon until crisp
- 1/2 pound bacon (about 4 to 6 slices), chopped
- 1 (8 ounce package) cream cheese, softened
- 1/2 cup sour cream
- 1 (1 ounce package) powdered ranch salad dressing mix
- 1 package 10-inch soft flour tortillas
- 1large tomato, chopped
- 6 leaves green leaf lettuce
Bacon and Egg Muffins
By kimmie12
These savory cornmeal muffins have scrambled eggs, cheddar cheese, and bacon strips baked right in
- 4 slices bacon, cut in thirds
- 5 eggs
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 Tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1 cup milk
- 1/4 cup vegetable oil or butter, melted
- 1/2 cup shredded cheddar cheese
- Maple or can syrup (optional)
Corn Soup
By kimmie12
Melt 3 Tablespoons of margarine in a soup pot
- 3 Tablespoons margarine
- 1 medium yellow onion
- 1 Tablespoon finely chopped garlic
- 1 Tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups corn k ernels (they can be canned, frozed, or fresh)
- 6 cups chicken stock
- 1 1/2 cups heavy cream