Nvrsummergirl's profile page
Recipes
The Old Spaghetti Factory Creamy Pesto Dressing
By nvrsummergirl
Whisk together oil and mayonnaise
- 3/4 C. oil
- 1 C. mayonnaise
- 3/4 C. buttermilk
- 2 Tbsp. grated Romano cheese
- 2 Tbsp. crushed dried basil
- 1/2 tsp. salt
- 1 clove garlic, minced
- 1/4 tsp. hot pepper sauce, or to taste
- Paprika, if desired
Big Fat Chewy Chocolate Chip Cookies-AR
By nvrsummergirl
Preheat the oven to 325 degrees F (165 degrees C)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
Slow Cooker Teriyaki Chicken
By nvrsummergirl
Mix all ingredients except chicken in a small bowl
- 2 to 4 pounds of chicken
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/4 tsp garlic powder
- 3/4 tsp ground ginger
- 1 1/2 TBSP red wine vinegar
- 2 TBSP oil(olive is better)
Chicken Enchiladas-AR
By nvrsummergirl
Preheat oven to 350 degrees
- 3 chicken breasts, cut into pieces and cooked
- 1/4 c. onion
- 1 can mild green chiles
- 1 8oz. pkg cream cheese, cubed (or less)
- 1 can/jar of green enchilada sauce
- 1 pkg flour tortillas
Guacamole
By nvrsummergirl
Mix all ingredients together
- 2 large avacados
- 1/4 cup onion
- 1/2 T. lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
Peach Crisp
By nvrsummergirl
In a large bowl, combine the flour, brown sugar and salt
- FILLING:
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, cubed
- 2 cans (15-1/4 ounces each) sliced peaches
- 1 cup sugar
- 1/4 cup cornstarch
- TOPPING:
- 1-1/2 cups old-fashioned oats
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 5 tablespoons butter, cubed
Blueberry Muffins - scratch
By nvrsummergirl
Beat egg slightly; stir in milk and oil
- 1 egg, slightly beaten
- 1/2 cup milk
- 1/4 cup vegetable oil or melted butter
- 1 1/2 cups flour
- 1/2 tsp. salt
- 3/4 cup sugar
- 2 tsp. baking powder
- 3/4 cup blueberries, rinsed, or fresh or frozen
Burrito Lasagna*
By nvrsummergirl
1. In a large skillet, cook beef over medium heat until no longer pink; drain
- 2 lbs. ground beef
- 2 cans (10 oz each) enchilada sauce
- 1 envelope taco seasoning
- 1 Tbsp ground cumin
- 1 pkg (8.8 oz) ready-to-serve spanish rice
- 12 flour tortillas (8 in.), warmed
- 1 can (15 oz) refried beans
- 4 cups (16 oz) shredded Mexican cheese blend
- Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream
Grilled Veggie Tortillas*
By nvrsummergirl
1. Brush the zucchini, summer squash and red pepper with 1 Tbsp oil
- 1 medium zucchini, cut lengthwise into 1/2 inch slices
- 1 yellow summer squash, cut lengthwise into 1/2 inch slices
- 1 small sweet red pepper, cut in half
- 2 Tbsp olive oil (I use extra light EVOO)
- 1/2 tsp salt
- 1 large tomato, chopped
- 1/4 cup reduced-fat mayonnaise
- 2 Tbsp prepared pesto
- 1 Tblsp minced fresh basil
- 1 Tbsp minced fresh oregano
- 4 whole wheat tortillas (8 in)
- 1 cup (4 oz) shredded part-skim mozzarella cheese
Sweet and Tangy Pulled Pork*
By nvrsummergirl
1. Cut pork roast in half; place in 4 or 5 qt
- 1 boneless pork shoulder butt roast (3 to 4 lbs)
- 1 jar (18 oz) apricot preserves
- 1 large onion, chopped
- 2 Tbsp reduced-sodium soy sauce
- 2 Tbsp Dijoon mustard
- Hamburger buns, split, optional