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Recipes
Weeknight Jambalaya
By Totlxtc
* In a large saucepan coated with cooking spray, brown chicken in 1-1/2 teaspoons oil
- 1/4 * 1/4 pound boneless skinless chicken breast, cubed
- 3 * 3 teaspoons canola oil, divided
- 1/4 * 1/4 pound smoked turkey sausage, halved lengthwise and sliced
- 1/4 * 1/4 pound cubed fully cooked lean ham
- 1 * 1 large onion, chopped
- 1 * 1 medium green pepper, chopped
- 1 * 1 celery rib, chopped
- 2 * 2 tablespoons chopped green chilies
- 2 * 2 garlic cloves, minced
- 2 * 2 cans (8 ounces each) no-salt-added tomato sauce
- 1 * 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 1/3 * 1/3 cup water
- 3 * 3 tablespoons tomato paste
- 2 * 2 teaspoons Cajun seasoning
- 1/4 * 1/4 teaspoon cayenne pepper
- 1/2 * 1/2 pound cooked medium shrimp, peeled and deveined
- 3 * 3 cups hot cooked rice
Chicken and Dumplings
By Totlxtc
Recipe courtesy Sandra Lee
- 1 whole store-bought roast chicken (about 2 pounds)
- 2 tablespoons vegetable oil
- 1 container (7 ounces) chopped onions
- 6 cans (14 ounces) low-sodium chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 container (14 ounces) pre-cut carrot sticks, chopped
- 1 container (14 ounces) pre-cut celery sticks, chopped
- 1 roll (16.3 ounces) golden buttermilk biscuit dough
- 1 can (10.5 ounces) condensed chicken gravy
" Whatever Floats Your Boat" Brownies!
By Totlxtc
Preheat oven to 350F. 2 Grease an 8 inch square pan or line with foil
- 01/2 cup butter, melted
- 1/2 cup unsweetened cocoa
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup flour
- 1/4 teaspoon salt
- WHATEVER FLOATS YOUR BOAT
- 1 -2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) or
- 1 -2 cup raisins or
- 1 -2 cup choppedmaraschino cherries or
- 1 -2 cup choppednuts or
- 1 -2 cup M&M's or
- 1 -2 cup Reese's pieces or
- 1 -2 cup miniature marshmallow
Yin and Yang - Foodnetwork.ca
By Totlxtc
Pour the coffee, tea and milk over ice
- 1 part freshly brewed coffee
- 1 part freshly brewed tea
- 1 part milk
- Ice
Lasagna
By Totlxtc
Recipe courtesy Sandra Lee
- Salt
- 1 package lasagna noodles
- 1 1/2 pounds lean ground beef
- 1 medium yellow onion, finely chopped
- 1 teaspoon minced garlic
- 1 tablespoon dried oregano
- 2 cans tomato soup
- 2 tablespoons apple cider vinegar
- Nonstick cooking spray
- 2 cups cottage cheese (small curd)
- 2 cups shredded mozzarella cheese
Chocolate Bread Pudding with Rum Toffee Sauce
By Totlxtc
Recipe courtesy Bobby Deen
- 1 loaf Hawaiian bread, cut into 1-inch cubes
- 2 cups heavy whipping cream, divided
- 2 cups whole milk
- 1 cup sugar, plus 2 tablespoons, divided
- 1/2 stick butter, melted
- 4 large eggs
- 8 (1-ounce) squares semisweet chocolate, finely chopped
- 1 cup chopped pecans
- Rum Toffee Sauce, recipe follows
- 2 cups firmly packed brown sugar
- 2 sticks butter
- 3/4 cup heavy whipping cream
- 3/4 cup dark rum
- 1 teaspoon vanilla extract
Chicken and Turkey Pot Pie with Pepper Biscuit Topping
By Totlxtc
Recipe courtesy Sandra Lee
- 2 small red potatoes, cubed
- 16 ounces frozen mixed veggies (carrots, corn, peas, green beans)
- 1 cup frozen chopped onions
- 1 teaspoon salt-free chicken seasoning (recommended: McCormick's Grill Mates)
- 1 pound boneless turkey breast, cut into bite size pieces
- 2 cups cooked, cubed chicken (recommended: Perdue Shortcuts)
- 2 (10-ounce) cans cream of chicken soup (recommended: Campbell's)
- 16 ounces refrigerated biscuit dough, thawed in refrigerator (recommended: Pillsbury Grands)
- 1 tablespoon butter, melted
- 3/4 teaspoon black pepper
Smashed Potato Pancakes
By Totlxtc
Recipe courtesy Paula Deen
- 6 cups Yukon gold potatoes, peeled and diced into 1-inch cubes
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 1/2 cups panko bread crumbs, divided
- 1 large egg, lightly beaten
- 1/2 cup shredded Cheddar
- 1/2 cup cooked and crumbled bacon
- 1/2 cup chopped green onion
- 1/4 cup butter, room temperature
- 1/4 cup sour cream
- 3 tablespoons extra-virgin olive oil
Mystic Mushroom and Quinoa Chowder
By Totlxtc
1. Toast quinoa in a dry, heavy skillet over medium heat until fragrant
- 1/2 * 1/2 cup quinoa
- 2 * 2 tablespoons butter
- 1 * 1 medium onion, diced
- 1 * 1 (8 ounce) package button mushrooms, chopped
- 2 * 2 tablespoons molasses
- 3 * 3 cups chicken stock
- 1 * 1 tablespoon butter
- 2/3 * 2/3 cup chopped fresh shiitake mushrooms
- 1 * 1 cup heavy cream
- * salt and pepper to taste
- 1/3 * 1/3 cup creme fraiche
- * chopped fresh chives
Pineapple Blueberry Crunch Cake
By Totlxtc
Recipe courtesy Paula Deen
- 3/4 cup butter, plus more for dish
- 1 (20-ounce) can crushed pineapple, in juice
- 1 (20-ounce) can blueberry pie filling
- 1 (18.25-ounce) box yellow cake mix
- 1 cup chopped pecans