Cmschnettler's profile page
Recipes
Pan Seared Portobello Mushrooms With Bacon and Blue Cheese
By cmschnettler
Place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil
- 5 large portabella mushrooms (cleaned)
- 2 tablespoons butter
- 1/2 lb bacon (chopped)
- 1 onion (finely chopped)
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1/2 cup milk
- 3/4 cup blue cheese
- 1/2 cup parsley (chopped)
- olive oil
- salt and pepper
Chicken, Bacon & Potatoes
By cmschnettler
POUR dressing over chicken in shallow dish
- 1/4 1/4
- cup KRAFT Ranch Dressing
- 6 6
- large bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed
- 4 4
- slices OSCAR MAYER Bacon
- 1-1/2 1-1/2
- lb. red potatoes (about 5), cut into 1-inch chunks
- 1 1
- onion, cut into 1/2-inch chunks
- 1 1
- cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
- 2 2
- Tbsp. chopped fresh parsley
Spinach & Mushroom Lasagna Noodles With Gorgonzola Cream Sauce
By cmschnettler
In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give o...
- 8 oz pkg portabella mushrooms, cleaned with a damp towel and finely chopped in food processor
- 1 small yellow-skinned onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- Salt and pepper
- 1/4 teaspoon ground nutmeg or the equivalent of freshly grated
- 2 cups part skim ricotta
- 8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
- 1 cup fat free chicken broth
- 8 ounces Gorgonzola, crumbled
- 1/2 cup (3 turns around the pan) heavy cream
- 1 to 1 1/2 cups shredded mozzarella
Bacon-Avocado Griddle Pizzas
By cmschnettler
In a large glass, whisk together the water, 1 tablespoon flour, the yeast and sugar; let stand until foamy...
- 1 cup lukewarm water (105° to 115°)
- 2 1/4 cups flour
- One 1/4-ounce package active dry yeast
- 1 teaspoon sugar
- Salt
- 1 pint grape tomatoes, halved
- 1 shallot, thinly sliced crosswise
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1 tablespoon balsamic vinegar
- Pepper
- 3 avocados
- One 12-ounce package bacon
- 1 bunch watercress
Chicken Pad Thai
By cmschnettler
Prepare the noodles per the package directions and set in the microwave or in the oven on the warm setting
- 1 lb Boneless, skinless chicken breast, sliced thinly
- 1 lb Rice Noodles
- 1 cup Peanut Sauce
- 1/2 cup Teriyaki Sauce
- 1 Lg. Egg
- 4 Med. Cloves Garlic, minced
- 2 Tbsp Ginger, grated
- 1 cup Iceberg Lettuce, chopped
- 2 cup Bean Sprouts
- Chopped Peanuts, for garnish
- Chopped Cilantro, for garnish
- Shredded Carrot, for garnish
- Sliced Scallions, for garnish
- Peanut Oil
- 3 Limes, wedged
- Hot Sauce (sriracha) On The Side
Avocado Pesto-Stuffed Tomatoes
By cmschnettler
Cut a thin slice from the top of each tomato
- 30 cherry tomatoes (about 1-1/4 pints)
- 1/2 medium avocado, pitted, peeled, and cut up
- 2 ounces cream cheese, softened
- 2 tablespoons homemade or purchased basil pesto
- 1 teaspoon lemon juice
- Snipped fresh basil (optional)
Southwest Pasta Skillet
By cmschnettler
MIX cream cheese spread, seasoning and milk until blended
- 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
- 1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
- 2 Tbsp. milk
- 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup chopped green peppers
- 1 can (14.5 oz.) no-salt-added diced tomatoes, drained
- 1 pkg. (10 oz.) frozen corn
- 3 cups hot cooked rotini pasta
- 1 cup KRAFT Shredded Monterey Jack Cheese, divided
Rhubarb Sticky Buns
By cmschnettler
1 In a bowl, cut butter into brown sugar till crumbly
- 1/4 cup cold butter (no subs)
- 3/4 cup packed brown sugar
- 2 cup chopped rhubarb (fresh or frozen, and thawed)
- 1/2 tsp. cinnamon
- BATTER
- 1/3 cup softened butter or 1/3 cup margarine
- 1/2 cup sugar
- 1 large egg
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg
- 1/2 cup cream
Caramel Apple Cupcakes
By cmschnettler
* Prepare cake batter according to package directions; fold in apples
- 1 * 1 package (18-1/4 ounces) spice cake mix or 1 package (18 ounces) carrot cake mix
- 2 * 2 cups chopped peeled tart apples
- 20 * 20 caramels
- 3 * 3 tablespoons milk
- 1 * 1 cup finely chopped pecans, toasted
- 12 * 12 Popsicle sticks
Chicken Ole'
By cmschnettler
Lightly grease sides and bottom of Crock Pot
- (May want to double ingredients)
- 12 corn tortillas, torn into pieces
- 2 lbs. cooked chicken, coarsely chopped
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 7 oz. can green chili salsa
- 8 oz. sour cream
- 1 tbsp. onion, grated
- 1 &1/2 c. Cheddar cheese, grated