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Recipes
Cocoa Mousse Pie (Splenda)
By JBamford
1. In a large bowl, stir cream cheese with a sturdy spoon until soft
- 2 (8 ounce) packages fat free cream cheese
- 1 cup Splenda granular, sugar substitute
- 1/3 cup unsweetened cocoa
- 2 cups reduced-calorie whipped topping
- 1 teaspoon vanilla extract
- 1 (6 ounce) chocolate crumb crusts
Chicken with Mushrooms
By JBamford
STEP 1 Place flour in a shallow dish
- 1/4 cup all-purpose flour
- 1 1/2 pounds chicken cutlets
- Salt and pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 2 tablespoons fresh thyme leaves, chopped
- 1 pound button mushrooms, trimmed and quartered
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 1/4 cup chopped fresh parsley
Ham (Lucy)
By JBamford
Pour glaze over ham, cook at 350
- 1 can 7-Up or Sprite
- 1/2 cup Splenda Brown Sugar
Fancy Macaroni
By JBamford
Preheat oven to 350 degrees
- 4 cups Macaroni
- 8 Tablespoons Butter (Salted Butter)
- 2 whole Medium Onions, Cut In Half And Sliced Thin
- 10 slices Regular Bacon
- 1 Tablespoon Bacon Grease (reserved From Bacon Slices)
- ¼ cups All-purpose Flour
- 2 cups Whole Or 2% Milk
- ½ cups Half-and-half
- 2 whole Egg Yolks, Beaten
- Salt And Pepper, to taste
- ½ cups Grated Gruyere Cheese
- ½ cups Grated Fontina Cheese
- ½ cups Grated Parmigiano Reggiano Cheese
- 4 ounces, weight Chevre (soft Goat Cheese)
Potluck Pasta Salad
By JBamford
1Cook pasta according to package directions except add crushed red pepper to the cooking water
- 4 ounces wagon wheel macaroni or desired pasta, 1 1/3 cup
- 4 ounces tri-colored corkscrew macaroni or desired pasta
- 1 teaspoon dried red pepper, crushed
- 1 medium sweet red pepper, cut into thin strips
- 1 medium yellow squash, halved, sliced lengthwise (and/or zucchini)
- 10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and cooled
- 6 ounces black olives, pitted, drained
- 4 ounces smoked cheddar cheese, cubed
- 1 cup unblanched whole almonds, toasted
- 1/2 cup green onion, sliced
- 2 tablespoons fresh tarragon, snipped or oregano or basil or dill
- 8 ounces Italian salad dressing
Epicure Extraordinary Cheese Dip
By JBamford
Preheat oven to 350 degrees Combine first 7 ingredients until well blended
- 1 (8 ounce) package cream cheese spread
- 1/2 cup grated cheddar cheese
- 1/2 cup grated mozzarella cheese
- 1 cup mayonnaise
- 1 teaspoon Epicure cheese chives and bacon dip mix
- 1 teaspoon epicure three- onion dip mix
- 1 teaspoon Epicure lemon dilly dip mix
- 1 sourdough loaf
Tangy BBQ Beef
By JBamford
In a slow cooker, combine the first 12 ingredients; mix well
- 3 cups chopped celery
- 1 cup chopped onion
- 1 cup ketchup
- 1 cup barbecue sauce
- 1 cup water
- 2 tablespoons vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 boneless chuck roast (3 to 4 pounds),
- trimmed
- 14 to 18 hamburger buns, split
Shrimp Dip
By JBamford
Blend shrimp, cream cheese and mayo
- 1 Can Shrimp
- 125 Grams Cream Cheese
- 1 Cup Mayonnaise
- Worcestershire Sauce
- Salt
- Pepper
- Garlic Powder
Yellow Split Pea Soup with Ham
By JBamford
In a large soup pot, heat olive oil over high heat
- 2 Tbsp olive oil
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 lbs ham hocks (about 3)
- 2 to 3 cups ham steak, fat removed and cut into 1" pieces
- 4 bay leaves
- 12 cups water
- 1 pkg yellow split peas, rinsed
- 1 tsp dried thyme
Herb and Wine Chicken
By JBamford
1. Lay chicken breasts between 2 sheets of waxed paper
- 4 skinless, boneless chicken breasts, about 180 g each
- 1/2 tsp salt
- 2 tbsp butter
- 1/2 cup white wine
- 1 tbsp lemon juice
- 2 tsp fresh thyme