HeatherS' profile page
Recipes
Festive Cheese Wreath
By HeatherS
MIX cheeses, green peppers, onions and milk until well blended; cover
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 1 pkg. (400 g) Kraft Double Cheddar Shredded Cheese
- 1/4 cup Kraft 100% Parmesan Grated Cheese
- 1/4 cup chopped green peppers
- 1/4 cup chopped onions
- 1 Tbsp. Milk
- 1/4 cup each: chopped parsley, toasted pecans and chopped red peppers
Orange Beef with Bell Peppers & Ginger
By HeatherS
Works well with turkey or chicken strips too
- 2 Tbsp (30 mL) olive oil
- 2 cloves garlic, chopped
- 1 1/2 lb (750 g) thinly sliced flank or round steak
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tsp (10 mL) fresh ginger, minced
- 1/2 orange, sliced
- 2 tsp (10 mL) orange zest
- 1/2 cup (125 mL) soy sauce
- 2 Tbsp (30 mL) liquid honey
- 2 tsp (10 mL) sesame oil
Quick & Easy Lemon Chicken & Rice
By HeatherS
HEAT dressing in large skillet on medium-high heat
- 1/2 cup Kraft Zesty Italian Dressing
- 1 lb. Boneless skinless chicken breasts, cut into strips 1 cup Chicken broth
- 1 cup small broccoli florets
- 1 Red pepper, cut into strips
- 1 cup thinly sliced carrots
- 2 cups Instant white rice, uncooked
- 1 tsp. Lemon pepper seasoning
- 2 Tbsp. Kraft 100% Parmesan Grated Cheese
Slow-Cooked Flank Steak
By HeatherS
In a skillet, brown steak in oil; transfer to a 5-qt
- 1 flank steak (about 1-1/2 pounds), cut in half
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 1/3 cup water
- 1 can (4 ounces) chopped green chilies
- 2 tablespoons vinegar
- 1-1/4 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Chicken with Lemon, Dill and Capers
By HeatherS
Melt butter in a large frying pan set over medium-high heat
- 2 tsp (10 mL) butter
- 4 skinless, boneless chicken breasts
- 2 tsp (10 mL) capers
- finely grated peel of 1/2 lemon
- 1/2 cup (125 mL) chicken broth or bouillon
- 2 tbsp (30 mL) chopped dill or 1/4 tsp (1 mL) dried dillweed
Don's Delight
By HeatherS
Bake till lightly browned in a 325F oven
- In an 8 x 8 square pan spread a 540ml can of crushed pineapple from which you have drained the juice.
- Over this sprinkle evenly a package of Butter Peacan cake mix.
- Melt 1/2 cup butter or margerine and drizzle completely over the dry cake mix.
Jambalaya Sandwich
By HeatherS
In a large cast iron pot, or heavy-bottomed braising pan add the bacon and fry until crisp
- 1/4 pound thick cut bacon, diced
- 2 sourdough bread loaves (about 1 foot long)
- 1 pound pork butt or pork loin, cut in 1/2-inch pieces
- 1 pound smoked sausage, sliced 1/4-inch thick
- 1/2 pound andouille sausage, sliced 1/4-inch thick
- 2 cups chopped red onions
- 1 cup julienned red bell peppers
- 1 pound boneless chicken thighs, cut in 1/2-inch pieces
- 2 celery stalks, thinly sliced
- 1 tablespoon minced fresh garlic
- 1/4 cup chopped parsley leaves
- 1 cup chopped green onions
- 1 teaspoon salt
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons cayenne pepper, or to taste
- 1/2 cup water
- 1 pound Havarti cheese, thinly sliced
Mushroom Salsa Chili
By HeatherS
In a large skillet, cook beef and sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumb...
- 1 pound ground turkey or beef
- 1 pound bulk pork sausage
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 3 cups chunky salsa (your choice of heat)
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 large onion, chopped
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/2 cup each chopped green, sweet red and yellow peppers
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried marjoram
- Optional toppings: shredded cheddar cheese, sour cream and thinly sliced green onions
Chewy Chocolate-Peanut Butter Bars
By HeatherS
Heat oven to 350°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1 can (14 oz) Eagle Brand® sweetened condensed milk (not evaporated)
- 1 cup JIF® Extra Crunchy Peanut Butter
- 1 teaspoon vanilla
- 3 egg yolks
- 1 bag (12 oz) Hershey's® semi-sweet baking chips (2 cups)
Pat-in-Pan Chocolate Fudge
By HeatherS
Line 13x9-inch pan with foil so that foil extends over sides of pan
- 1/2 cup margarine or butter
- 8-oz. pkg. cream cheese
- 3 oz. (3 squares) unsweetened chocolate
- 6 cups powdered sugar