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Recipes
Neri’s Quiche Recipe
By cjn61
Preheat oven to 400 degrees
- 1 9-inch deep dish Pie Crust
- 12 *12 slices bacon, crisply fried and crumbled.
- 1 cup shredded Swiss Cheese
- 1 cup shredded Cheddar cheese
- 1/3 cup finely chopped onion
- 4 eggs
- 1 ½ cups half-n-half
- ½ tsp salt
- ¼ tsp pepper
- 1/8 tsp cayenne red pepper
Rotel Chicken Mexican Casserole
By cjn61
Cook and dice your chicken
- 3 chicken breasts cooked and cubed
- 1 bag of tortilla chips crushed
- 1 can of Rotel
- 1 can Cream of Chicken soup
- 1 small can of chopped green chiles
- 1 lb of Velvetta or American Cheese
Bread Machine - Pizza Crust
By cjn61
1. Attach kneading blade and put all ingredients except yeast into the bread pan
- 3 cups bread flour
- 1 ½ tbsp sugar
- 1 tsp salt
- 1 ¼ cup water
- 2 tsp dry yeast (rapid rise) OR
- 3 tsp dry yeast (regular yeast)
- ½ cup pizza sauce
- 3 cups mozzarella cheese
HOT CRAB DIP
By cjn61
Beat cream cheese until smooth
- 1 (3 oz.) pkg. cream cheese, softened
- 1/2 c. Hellmann's Real Mayonnaise
- 1 (6 oz.) can crabmeat, drained
- 1/4 c. minced onion
- 1 tbsp. lemon juice
- 1/8 tsp. hot pepper sauce
Breakfast Casserole
By cjn61
In a large bowl combine all the ingredients and mix well by hand
- 1 lb bacon or sausage, cooked and crumbled.
- 6 eggs, slightly beaten
- 6 slices of bread, cut into cubes
- 1 cup grated cheddar cheese
- 1 tsp salt
- 2 cups milk
Neri’s Quiche Recipe
By cjn61
Preheat oven to 400 degrees
- 1 9-inch deep dish Pie Crust
- 12 *12 slices bacon, crisply fried and crumbled.
- 1 cup shredded Swiss Cheese
- 1 cup shredded Cheddar cheese
- 1/3 cup finely chopped onion
- 4 eggs
- 1 ½ cups half-n-half
- ½ tsp salt
- ¼ tsp pepper
- 1/8 tsp cayenne red pepper
Pimiento Cheese Spread
By cjn61
1. Preheat oven to 350 degrees
- 1 1/2 cup mayonnaise
- 1 (4-oz) jar dice pimento, drained
- 1 tsp Worcestershire sauce
- 1 tsp finely grated onion
- 1/4 tsp ground red pepper
- 1 cup pecans, chopped
- 1 (8-oz) block Extra Sharp Cheddar Cheese
- 1 (8-oz) block Sharp Cheddar Cheese
Pumpkin Dip
By cjn61
Cream conf sugar & cream cheese until smooth
- 4 cups confectioner’s sugar
- 2 8-oz pkgs cream cheese
- 1 30-oz can pumpkin pie mix
- 2 tsp cinnamon
- 1 tsp ginger