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Recipes
Easy Caramel Apple Bars
By doodanger
Heat oven to 350F. Spray bottom of 13x8 inch pan with cooking spray
- 1/2 cup cold butter
- 1 pouch (1lb. 1.5 oz.) Betty Crocker oatmeal cookie mix
- 1 egg
- 1 cup finely chopped peeled apple
- 3/4 cup caramel topping
- 1/4 cup all purpose flour
Franks Redhot Buffalo Chicken Dip
By doodanger
Heat oven to 350F. Place cream cheese into deep baking dish
- 8 oz. pkg. cream cheese, softened
- 1/2 cup blue cheese or ranch salad dressing
- 1/2 cup any flavor Frank's Redhot Sauce
- 1/2 cup crumbled blue cheese or shredded mozzarella cheese
- 2 cans (12.5 oz. each) white chunk chicken breast in water, drained
Tuna and Pasta Cheddar Melt
By doodanger
Boil pasta in water in saucepan until just tender
- 3 cups uncooked rotini
- 3 cups water
- 1 can (10 oz.) cream of mushroom soup
- 1 can solid white tuna in water, drained
- 3/4 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 3 tbsp. italian seasoned bread crumbs
- 1 tbsp. melted butter
Layered Pumpkin Chocolate Cheesecake
By doodanger
Heat oven to 350F. Line 13x9 inch pan with foil, with ends of foil extending over sides
- 2 cups graham crumbs
- 1/2 cup butter, melted
- 2 eggs
- 1 1/2 cup canned pumpkin
- 1 cup packed brown sugar
- 1 tsp. each.. ground cinnamon, ground ginger, ground nutmeg
- 1/2 tsp. ground allspice
- 2 pkgs. (250g. each) Phili brick cream cheese, softened
- 2 oz. baker's white chocolate
- 3 tbsp. half and half
Chocolate Blizzard Cookies
By doodanger
preheat oven to 375F. Grease cookie sheets or line with parchment paper
- 1 c unsalted butter
- 3/4 c packed brown sugar
- 1/2 c sugar
- 1 tsp. vanilla
- 2 eggs
- 2 1/4 c all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 pkg.(225g) chipits white chocolate chips
- 1 pkg.(270g)chipits milk chocolate chips
- 1/2 c chipits semi sweet chocolate chips, melted
Chicken with Creamy Tomato Basil Sauce
By doodanger
Heat oil in large nonstick skillet on medium high heat
- 1 tbsp. oil
- 4 small boneless skinless chicken breasts (1 lb./450g.)
- 1 clove garlic minced
- 1 tub philadelphia tomato basil cooking creme cheese product
- 2 thsp. water
Sweet BBQ Ckicken Kabobs
By doodanger
Heat barbeque to medium high heat
- 1 lb. bonelsss chicken breasts, cut into 1 1/2 inch pieces
- 2 cups fresh pineapple chunks ( 1 1/2/inch chunks)
- 1 each red and green pepper, cut into 1 1/2 inch chunks
- 1/2 cup original barbeque sauce
- 3 tbsp. frozen orange juice concentrate, thawed
Country Spinach Salad
By doodanger
prep
- 2 tbsp. balsamic vinegar
- 1 tbsp. liquid honey
- 1/4 tsp. dried leaf tarragon
- pinches of salt and black pepper
- 1/4 c. vegetable oil
- 1 large bunch fresh spinach, trimmed and cleaned
- 1/4 lb. (125g) mushrooms
- 1/4 lb. (125g) swiss or mozzarella cheese
- 1/2 small red onion
Mushroom Caps Stuffed with Crab and Shrimp
By doodanger
Pull out stems of mushrooms
- 2 dozen large mushrooms
- 100g. crab meat
- 200g shrimp
- 125g cream cheese
- salt and pepper to taste
- 2 tbsp. lemom juice
- 1 tsp. worchestershire sauce
- 1 tbsp. chopped onion (very fine)
- 1 tbsp. fine bread crumbs
- Parmesan cheese and parsley flakes
Seafood Salad Tartlets
By doodanger
In medium bowl, mix crabmeat, artichoke hearts, cream cheese spread, mayonnaise, onion and seafood seasoning
- 1 can (6.5oz) lump crabmeat, drained
- 1 jar (6.5) Marinated artichoke hearts, well drained, finely chopped (about 1 cup)
- 1/4 cup chive and onion cream cheese spread (from 8 oz. container
- 2 tbsp. mayonnaise
- 2 tbsp. chopped red onion
- 1/2 tsp. seafood seasoning
- 2 pkg. (2.1 oz. each) frozen mini fillo dough shells (30 shells)
- 30 tiny shrimp (from 4 0z. can), rinsed, patted dry
- fresh parsley sprigs