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Recipes
Salsa
By nvrsummergirl
Blanche tomatoes and remove skin
- 3-4 Roma Tomatoes
- 1/2 cup thinly sliced green onions
- 4 oz can green chiles (I used only 1/2 can in the past)
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/8 tsp pepper
- 1-2 T. lemon juice
- 2 T. oil
- salt to taste
Almond Cheddar Cheese Ball-AR
By nvrsummergirl
Mix all ingredients except almonds
- 2 c. sharp cheddar
- 8 oz. cream cheese
- 1 T. lemon juice
- Sliced almonds
Peach Cobbler
By nvrsummergirl
Pour butter into a shallow 2-qt
- 1/2 cup butter, melted
- 1 can (15-1/4 ounces) sliced peaches, drained
- 1-1/4 cups sugar, divided
- 1 cup all-purpose flour
- 1 cup milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Sassy Tailgate Sandwiches
By nvrsummergirl
Baked Ham and Cheese Sliders
- 12 Hawaiian sweet rolls, split
- 1 lb shaved Black Forest ham
- 12 oz. Gruyere cheese, sliced
- 1 tub (8 oz) Philadelphia Chive and Onion Cream Cheese
- 1/2 cup butter, melted
- 1/4 cup grated Parmesan cheese
- 1 Tbsp. Worcestershire sauce
- 1 1/2 tsp dried minced onion
Garlic Yukon Gold Mashed Potatoes
By nvrsummergirl
Place the potatoes and garlic in a large sauce pan
- 2 pounds Yukon gold potatoes, washed and quartered
- 4 cloves garlic
- Kosher salt
- 1 1/2 cups heavy cream, warm
- 1 stick cold butter, cut into 9 pats
Mediterranean Beef and Pasta*
By nvrsummergirl
1. Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 1 lb beef stew meat
- 1/2 cup chopped onion
- 1 can (14 oz) artichoke hearts, drained, chopped
- 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 T. balsamic vinegar
- 1 T. drained capers
- 1 T. dried minced garlic
- 1 tsp Italian seasoning
- 1 tsp salt
- 1 tsp sugar
- 1 1/2 cups uncooked penne pasta
- 1 T. olive oil
- Fresh ground pepper, if desired
- 1/2 cup shredded Parmesan cheese
Slow Cooker Family-Favorite Pot Roast*
By nvrsummergirl
1. Heat oil in 10-inch skillet over medium-high heat
- 2 tsp olive or vegetable oil
- 2 - to 2 1/2-pound beef bottom round roast
- 6 medium potatoes, cut into 2-inch pieces (about 4 cups)
- 2 1/2 cups baby-cut carrots
- 2 cups sliced fresh mushrooms (about 5 ounces)
- 1 medium stalk celery, sliced (1/2 cup)
- 1 medium onion, chopped (1/2 cup)
- 1 tsp salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme leaves
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (10.5 ounces) condensed beef consommé or broth
- 1 can (5.5 ounces) eight-vegetable juice (2/3 cup)
- 1/4 cup all-purpose flour
Mandarin Almond Salad
By nvrsummergirl
Mix all dressing ingredients and refrigerate
- Dressing:
- 1/2 c. sliced almonds
- 3 T. sugar
- 1/2 head red leaf lettuce
- 1/2 head green leaf lettuce
- 1 c. chopped celery
- 2 whole green onions, chopped
- 11 oz. can mandarin oranges, drained
- 1/2 tsp salt
- dash of pepper
- 1/4 c. olive oil or vegetable oil
- 2 T. sugar (+ 1/2 T. optional)
- 2 T. red wine vinegar
- 1 tsp chopped parsley
- dash of tabasco
Potato Soup-AR
By nvrsummergirl
Put potatoes in a pot and cover with water
- 6-8 potatoes, cubed and peeled
- 3 chicken bouillon cubes
- 1/2 c. onion (or 1 T. minced onion)
- 2 T. parsley flakes (or less)
- 3/4 c. diced celery
- 1 stick butter or margarine
- 8 oz. sour cream
- 8 oz. Velveeta
- 8 strips bacon fried and crumbled
Crispy Onion Chicken-AR
By nvrsummergirl
In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper
- Ingredients
- 1/2 cup butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 can (6 ounces) cheddar or original french-fried onions, crushed
- 4 boneless skinless chicken breast halves (4 ounces each)