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Recipes
Thai-Style Popcorn
By cmschnettler
Heat oil in a deep pan. Add popcorn kernels; stir well
- 3 tablespoons vegetable oil
- 1/2 cup popcorn kernels
- Generous splashes of soy sauce
- 1/2 cup roasted peanuts
- 3/4 teaspoon crushed red pepper
- 1 Thai serrano green chile, diced (optional)
- 1 teaspoon salt
Butterscotch Toffee Squares
By cmschnettler
Preheat oven to 350F
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup milk chocolate toffee bits (such as Heath)
Amish Cinnamon Bread
By cmschnettler
Cream together butter, 2 cups sugar and eggs
- Batter:
- 1/2 cup butter softened
- 1 cup sugar
- 1 egg
- 1 cup buttermilk or 1 cup milk and 2 tablespoons vinegar
- 2 cups flour
- 1 teaspoon baking soda
- Cinnamon Sugar Mixture:
- 1/3 cup sugar
- 1 teaspoon cinnamon
Sesame Mayonnaise
By cmschnettler
1. Combine mayonnaise, yogurt (sour cream), soy sauce and oil in a small bowl; whisk until blended
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons nonfat or low-fat plain yogurt, or light sour cream
- 1/2 teaspoon reduced-sodium soy sauce
- 1/2 teaspoon toasted sesame oil
Sriracha Chicken with Peanuts in Lettuce Wraps
By cmschnettler
In a large skillet, heat the oil, two turns of the pan, over high
- 2 tablespoons peanut or canola oil
- 1 pound ground chicken
- 2 leeks, white and light-green parts, quartered lengthwise and chopped crosswise into 1/2-inch pieces
- 2 red finger chiles, Fresno chiles or jalapenos, seeded and chopped
- 2-inch piece ginger, peeled and grated
- 4 large cloves garlic, sliced or chopped
- Pepper
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon peanut butter
- 1 tablespoon rice wine vinegar
- 2 tablespoons (or more) sriracha
- 1 cup dry-roasted peanuts, preferably Planters, coarsely chopped
- 2 heads Bibb lettuce, leaves separated
Cheesy Chicken, Bacon & Avocado Quesadillas
By cmschnettler
Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan
- 4 medium-sized flour tortilla shells
- 1 lb chicken, cut into bite-sized pieces
- salt and pepper
- 1/2 cup scallions, diced
- 8 strips of bacon, cooked & crumbled
- 1 avocado, diced
- mild cheddar cheese, shredded
- 2 tbsp butter
Apple Cider Vinaigrette
By cmschnettler
Combine cider & vinaigrette
- 1/4 c. + 2 Tbs apple cider
- 2 Tbs Dijon mustard
- 1/4 c. + 2 Tbs EVOO
Blue Cheese & Green Onion Potato Salad
By cmschnettler
Bring potatoes, 1 tsp. salt & water to cover to a boil
- 3 lbs. new potatoes, quartered
- 2 tsp. salt, divided
- 1/3 c. sliced green onions
- 8 oz. sour cream
- 1/2 c. blue cheese dressing
- 1/2 tsp. pepper
- 1/2 c. crumbled blue cheese
Honey Garlic Chicken-Crockpot
By cmschnettler
Whisk together the garlic, basil, soy sauce, ketchup, and honey
- 4 chicken thighs
- 3 garlic cloves, minced
- 3/4 tsp. dried basil
- 1/3 cup soy sauce
- 1/3 cup ketchup
- 1/4 cup honey
- Pinch red pepper flakes
Vodka Rigatoni
By cmschnettler
Heat olive oil tomato or spaghetti sauce in pan
- 2 Tb. olive oil
- 2 cloves garlic, crushed
- 3-4 c. tomato sauce (or substitute 1 jar spaghetti sauce)
- 1/4 c. grated Parmesan
- salt & pepper to taste
- 1 lb. penne, rigatoni or ziti pasta
- 1 c. whipping cream (see substitute below)
- 1/2 c. vodka
- 1/2 c. dry white wine
- Substitute for cream: Melt 1/3 c. butter, cool & add to 3/4 c. milk