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Recipes
TRIFLE
By Sube
Mix vanilla pudding with 1-3/4 cups milk and use electric mixer to thicken it up
- 1 box of Dark Chocolate mix or Chocolate (bake according to the box), use half of the cake and freeze the other half)
- 1 box Instant Vanilla Pudding
- 1 box Instant Chocolate pudding
- 2 cans Cherry Pie Filling
- 1 Large Cool Whip
- 4 Skors Bars, crushed
SCALLOPS PINEAPPLE
By Sube
Cream butter with sugar (brown & white), add vanilla and eggs
- 4 cups of bread (fresh or dry) diced, cover with 2 cups of milk (or 2 cups of half & half to moisten. Mix and set aside
- 2 – 20oz. cans of crushed pineapple, drained
- 1 cup of sugar (splenda)
- 1/2 cup of brown sugar (splenda)
- 1-1/2 stick of butter (softened) (equivalent to 3/4 cup butter)
- 1 Tsp. vanilla
- 4 eggs beaten
PORK CHOPS, APPLE AND SWEET POTATO CASSEROLE
By Sube
Using a plate or shallow dish, combine flour, and a 1/2 tsp each of salt and pepper and coat chops on all sides
- 1/2 Cup all purpose flour
- 3/4 tsp salt
- 3/4 tsp freshly ground pepper
- 6 thick, boneless pork loin chops (1 inch thick) trimmed of fat
- 2 tbsps vegetable oil
- 4 sweet potatoes, peeled, thickly sliced
- 1/2 cup packed brown sugar
- 3 apples, peeled, cored, thickly sliced
- 1/2 cup dry white wine
ASPARAGUS CASSEROLE
By Sube
In casserole: Layer the asparagus, top with the sauce over asparagus and sprinkle with cheese over sauce
- 2 cans asparagus, drained
- 1 can Cream of Mushroom Soup with enough milk added to make soupy
- 4 oz. shredded cheese (your choice)
- 1/2 cup melted butter
- 1 sleeve Ritz Crackers, crushed
CREAMY TOMATO BASIL TORTELLINI
By Sube
Cook tortellini according to package instructions, and drain
- – 1/2 small onion, diced
- – 4 cloves garlic, minced
- – 3 tablespoons all-purpose flour
- – 11/4 cups whole milk
- – 1/2 cup heavy cream
- – 1 – 14.5-ounce can diced tomatoes, with juice
- – 5 ounces fresh baby spinach
- – 3 tablespoons fresh basil, chopped
- – 3/4 cup Parmesan cheese, finely shredded
- – Salt and pepper, to taste
- – Red chili flakes, to taste
SWEET SALSA CHICKEN
By Sube
To serve a satisfying dinner, add fresh pasta and a tossed salad!
- 1-1/2 cups salsa
- 2/3 cup honey
- 1/2 cup orange juice
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup Dijon Mustard
- 4 Tsps. olive oil
- 1/2 Tsp. ground ginger
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1-1/2 Tsps. cornstarch
- 2 Tsps. cold water
DEVILLED EGGS - BACON & CHEDDAR
By Sube
Mix all together and use small scoop and fill the egg whites hole with the mixture
- 12 hard boiled eggs
- 1/2 cup mayonnaise
- 4 bacon strips cooked and crumbled (I use bacon bits)
- 2 tablespoons finely shredded cheddar cheese
- 1 teaspoon honey mustard
- 1/4 teaspoon pepper
WHITE RUSSIAN PUDDING SHOTS
By Sube
Mix pudding and milk for a couple of minutes with an electric mixer; add alcohol, mix well
- 1 small package of Instant Chocolate Pudding
- 3/4 cup of Milk
- 1/4 cup of Vodka
- 1/2 cup of Irish cream (Baileys would be best)
- 8 oz of Extra Creamy Cool Whip
CHICKEN ENCHILADA CASSEROLE
By Sube
1. Preheat oven to 350 degrees F
- 7-8 large flour tortillas
- 2-1/2 cups cooked and shredded chicken
- 1-1/2 cup salsa
- 1 can black beans
- 1 cup frozen corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (8 oz.) bag shredded Mexican cheese
- 1 (10 oz.can red enchilada sauce
- 1 cup sour cream
- 1/2 can cream of chicken
SUSAN’S SCALLOP POTATOES
By Sube
Cheese sauce: Melt butter in a frying pan and add the flour
- 2 potatoes, sliced thinly
- 1 onion, sliced
- 2 Tbsp. butter
- 4 Tbsp. flour
- Milk
- Salt and pepper
- Shredded cheddar cheese