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Recipes
CHERRY CHA CHA DESSERT
By Sube
Combine crumbs with butter and sugar
- 1 cup graham crumbs
- 1/4 cup melted butter
- 4 cups miniature marshmallows
- 3 tbsp icing sugar
- 1/2 pint whipping cream or 2 packages prepared dream whip or lucky whip
- 1 can cherry pie filling
PEACH COBBLER
By Sube
Preheat the oven to 425 degrees F
- COBBLER CRUST:
- 4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon flour
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons brown sugar
- 4 tablespoons unsalted butter, cut into small pieces
- 2/3 cup buttermilk
- 1 tablespoon brown sugar, for topping
- Whipped cream
PARMESAN CRUSTED CHICKEN
By Sube
Preheat oven to 425 degrees, Combine Mayonnaise with cheese
- 1/2 cup Mayonnaise
- 1/4 cup grated Parmesan cheese
- 4 boneless, skinless chicken breast halves
- 4 teaspoons Italian seasoned bread crumbs
CHOCOLATE DIPPED CANNOLI
By Sube
In a large bowl, whip together amaretto, cinnamon, heavy cream and confectioner's sugar until soft peaks form
- 3 tablespoons Amaretto
- 1 teaspoon ground cinnamon
- 2/3 cup heavy cream
- 1/3 cup confectioner's sugar
- 1/4 cup unsalted chopped pistachios
- 1 cup ricotta cheese
- 12 prepared cannoli shells
- 1/2 cup melted chocolate
CINNAMON APPLE BRUNCH BAKE
By Sube
In saucepan, melt butter; stir in brown sugar, apple pie filling, cinnamon and vanilla
- 3 tbsp butter
- 1/2 cup light brown sugar
- 1 (21 oz.) can apple pie filling
- 2 tsp ground cinnamon
- 1 1/2 tsp Pure Vanilla Extract
- 1 (12 oz.) can refrigerated biscuits
- 1/2 cup chopped nuts
QUESO DIP
By Sube
Mix all ingredients in a slow cooker
- 1 lb. (16 oz.) Velveeta Cheese, cut into 1/2 inch cube
- 1 can (10 oz.) Ro'Tel Diced Tomatoes and Green Chilies, undrained
BUTTERNUT SQUASH SOUP
By Sube
Heat oil in large saucepan on medium heat
- 1 tbsp olive oil
- 2 medium butternut squash (2 lbs), peeled, seeded and cut into chunks
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1/2 tsp ground allspice
- 2 cans (10 fl. oz) chicken broth
- 1/2 cup light sour cream, divided
CHICKPEA SALAD
By Sube
Pour dressing over salad and mix well
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 1/2 a large English cucumber, peeled and diced
- 1 small container grape tomatoes, halved or quartered
- 1/4 cup minced red onions
- 1 avocado, diced (not pictured since I added it after OR about 1/4 cup crumbled feta cheese)
- Toss all together in large bowl, then whisk together...
- Juice of one large lemon
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 tbsp minced fresh dill
JELLO LAYERED SQUARE
By Sube
Mix 1 can Eagle Brand with 1-1/8 cup boiling water
- 1 Can Eagle Brand
- 5 pkgs of Jello (assorted flavor) 85g.
- 7 pkgs Knox Gelatin
CABBAGE CASSEROLE
By Sube
Cook ground beef in a large skillet over medium heat until cooked through
- 1 medium head cabbage, chopped into 1/2 inch pieces
- 2 lbs ground beef
- 1 small onion, chopped
- 1/2 red pepper, chopped
- Salt and pepper to taste
- 1 cup uncooked rice
- 2 14-oz. cans tomato sauce (or tomato soup)
- 1 cup water
- 1 cup tomato juice
- 2 tablespoons brown sugar