Cmschnettler's profile page
Recipes
Fruited Chicken
By cmschnettler
Preheat an oven to 350 degrees F (175 degrees C)
- 1/4 cup dates, pitted and chopped
- 1 small apple - peeled, cored and chopped
- 2 tablespoons chopped dried apricots
- 2 tablespoons raisins
- 1 tablespoon grated orange zest
- 1 tablespoon orange juice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground mace
- 2 (6 ounce) skinless, boneless chicken breast halves
- 2 tablespoons vegetable oil
Moriah's Spicy Carrot Bars
By cmschnettler
1. Preheat oven to 350°F
- 1 1/4 c brown sugar
- 2/3 c vegan butter
- Egg replacer equal to 1 egg
- 2 tsp vanilla
- 1 1/3 c all-purpose flour
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1 1/3 c quick oats
- 1 c carrots, shredded
- 1/2 c nuts, chopped
- Powdered sugar, optional
Bacon Jalapeno Popper Quiche
By cmschnettler
Preheat oven to 400 degrees F Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and s...
- 9 inch frozen pie crust
- 1/2 cup cream cheese, room temperature
- 2 jalapenos, diced (deseed for less heat)
- 1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well)
- 3 slices bacon, cooked crisp and coarsely chopped
- 1/2 cup whipping cream
- 1/2 cup half-and-half
- 5 large eggs
- 1 teaspoon paprika
- salt
- 1/2 cup shredded cheddar cheese
- optional-light sour cream
Brussels Sprouts Supreme
By cmschnettler
Melt 1 tablespoon of the butter in a large heavy saucepan over medium-high heat
- 2 tablespoons butter, divided
- 1 1/2 pounds Brussels sprouts, halved
- 1 cup chicken broth
- 1/2 cup green onions, thinly sliced (white and pale green parts only)
- 2 morita or pasilla chiles, stemmed, seeded, and coarsely chopped
- 1/2 cup pine nuts
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
SLOW COOKER JALAPENO POPPER CHICKEN TAQUITOS RECIPE
By cmschnettler
1. Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot
- 3-4 chicken breasts, frozen or thawed
- 8 ounces cream cheese
- 1/3 cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 16 taco-sized tortillas (I prefer flour but corn tortillas also work well)
- 1 1/2 cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella - use your favorite!)
- optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, green goddess dressing, OR click HERE for my Cafe Rio Tomatillo Ranch Dressing recipe (this is the green dressing you see in the pictures)
Oriental Vinaigrette
By cmschnettler
In a small bowl, whisk together the honey, vinegar, mayonnaise, mustard and sesame oil
- 3 tablespoons honey
- 2 tablespoons rice wine vinegar
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/8 teaspoon sesame oil
Strawberry Margarita Salad
By cmschnettler
1. Whisk all vinaigrette ingredients except oil in small bowl until combined
- VINAIGRETTE
- 2 tablespoons lime juice
- 1 1/2 teaspoons orange liqueur, such as Triple Sec, or orange juice
- 1 1/2 teaspoons tequila or margarita mix
- 1 1/2 teaspoons minced shallots
- 1 teaspoon white wine vinegar
- 1/2 teaspoon grated lime peel
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup olive oil
- SALAD
- 9 cups baby spinach (about 9 oz.)
- 1 1/2 cups strawberries, halved or sliced if large
- 1 avocado, chopped
Roasted Cauliflower Poppers
By cmschnettler
Preheat oven to 425 degrees
- 1 very large head cauliflower
- 2 Tbs butter melted & cooled
- 2 Tbs olive oil or melted coconut oil
- 1 tsp salt
- 3/4 tsp pepper
- 1/2 tsp paprika
Taco Soup
By cmschnettler
Add all beans, tomatoes, corn, enchilada sauce, chicken broth and taco seasoning to a large crock pot
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1 (14.5 oz.) can petite diced tomatoes, drained
- 1 (15.25 oz.) can sweet corn, drained
- 1 (10 oz.) can green enchilada sauce
- 2 (14 oz.) cans chicken broth
- 1 (1 oz.) packet taco seasoning
- 1 Tablespoon cornstarch + 2 Tablespoons water
- 1/2-1 pound lean ground beef
Nutty Pumpkin-Pie Pudding
By cmschnettler
Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray or line the slow cooker with a dispos...
- Nonstick cooking spray
- 1 15 ounce can pumpkin
- 1 5 ounce can evaporated milk (2/3 cup)
- 1/3 cup sugar
- 2 tablespoons pumpkin pie spice
- 1 1-layer-size yellow cake mix
- 1 cup pecans or walnuts, toasted and chopped
- 1/4 cup butter, melted
- Frozen whipped dessert topping, thawed (optional)