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Recipes
Triple Chocolate Poke Cake
By cmschnettler
Preheat oven to 350°F. Combine cake mix and dry pudding mix with eggs, vanilla extract, milk, vegetable oil and so...
- 1 Box Chocolate fudge cake mix
- 1 Box Hershey’s dark chocolate instant pudding mix (3.4 oz)
- 3 Large eggs
- 2 tsp Pure vanilla extract
- 1 C Milk
- 1/2 C Vegetable oil
- 1/2 C Light sour cream
- 1 Jar Hot fudge sauce (12.8oz)
- 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)
- 2 C Milk
- 3 C Heavy Whipping Cream
- 1 1/2 C Hot chocolate mix
- Additional hot fudge sauce for drizzling
- 1/4 C White chocolate chips, crushed
- 1/4 C Milk chocolate chips, crushed
Maple Sticky Buns
By cmschnettler
1. Preheat oven to 400F. Mix together walnuts, brown sugar and cinnamon
- 3/4 cup finely chopped walnuts
- 3/4 cup firmly packed brown sugar
- 3/4 teaspoon cinnamon
- 1/2 cup pure maple syrup
- 12 tablespoons butter, divided
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup milk
Vegetable Chili
By cmschnettler
In large sauce pan, heat oil over medium-high heat
- 3 Tbs. olive oil
- 1 small onion, diced
- 2 large stalks celery, sliced
- 1 small bell pepper, diced
- 1 ancho chili, diced
- 1 Tbs. ground ancho chili pepper
- 2 Tbs. cumin
- 2 tsp. Mexican oregano
- 1 tsp. ground chipotle pepper
- 2 small zucchini, sliced
- 1 can corn, rinsed & drained
- 1 can black beans, rinsed & drained
- 1 14 oz. can chopped tomatoes
- 2 Tbs. red wine or water
- Grated cheddar, optional
Cobb Salad Dip recipe
By cmschnettler
MIX cream cheese and dressing until well blended; spread onto serving plate or bottom of pie plate
- 1 1
- pkg. (8 oz.) Cream Cheese, softened
- 1/4 1/4
- cup Blue Cheese Dressing
- 1 1
- cup finely chopped iceberg lettuce
- 1/2 1/2
- cup chopped Oven Roasted Turkey Breast
- 2 2
- hard-cooked eggs, finely chopped
- 2 2
- small plum tomatoes, finely chopped
- 1 1
- avocado, pitted and diced
- 1/4 1/4
- cup Crumbled Blue Cheese
- 4 4
- slices Bacon, crisply cooked and crumbled
- WHEAT THINS Big Snacks
Queso Poblano Sauce
By cmschnettler
For the Queso Poblano Sauce: Melt the butter in a medium saucepan over medium heat
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 12 ounces Monterey Jack cheese, grated
- 2 poblano chiles, roasted, peeled, seeded and chopped
- Salt and freshly ground black pepper
- 3 tablespoons freshly chopped cilantro leaves
Chicken Cashew Lettuce Wraps
By cmschnettler
For stir fry sauce: 1
- For stir fry sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground ginger
- 1 teaspoon sesame oil
- For Cashew Chicken:
- 2 chicken breasts (about 3/4 lb. total), diced
- 8 leaves of greenleaf or iceburg lettuce
- 3 tablespoons canola oil (or oil of choice)
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 teaspoon soy sauce
- 1/4 cup cashews, chopped
- Salt and pepper to taste
Cabbage Roll Soup-Crockpot
By cmschnettler
In a 3 1/2- or 4-qt. slow cooker combine first eight ingredients (through allspice), stirring to break up meat
- 4 cups 1/2-inch slices cabbage
- 12 ounces lean ground beef
- 1 14 1/2 ounce can 50% less sodium beef broth
- 1 cup chopped onion
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1 8.8 ounce pouch cooked white or brown rice, such as Uncle Ben's
- 1 14 1/2 ounce can fire-roasted diced tomatoes, undrained
- 1 cup hot-style vegetable juice
- 2 tablespoons tomato paste
Pumpkin Cinnamon Rolls
By cmschnettler
MAKE THE DOUGH: In a large saucepan, combine 1 1/2 cups whole milk, 1/2 vegetable oil, and 1/2 cup sugar
- Dough:
- 1-1/2 cup Whole Milk
- 1/2 cup Vegetable Oil
- 1/2 cup Sugar
- 1 package (2 1/4 Teaspoons) Active Dry Yeast
- 1 cup Pumpkin Puree
- 4 cups All-purpose Flour
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Ginger
- 1/2 cup (additional) All-purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon (heaping) Baking Powder
- 1/2 teaspoon Salt
- Filling:
- 1 stick 1/2 Cup Butter, Melted
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Ginger
- 1 cup Finely Chopped Pecans
- FROSTING:
- 8 ounces, weight Cream Cheese, Softened
- 1/2 pound Powdered Sugar
- 1/4 cup Whole Milk
- 2 Tablespoons Butter, Melted
- Dash Of Salt
- Extra Flour, For Rolling
- Extra Milk, For Thinning
- Extra Butter, For The Baking Pans
Popcorn Recipes
By cmschnettler
Pop corn. Preheat oven to 275 degrees
- Tex-Mex:
- 1/2 c. popped corn kernels
- 3 tsp each paprika, oregano & cumin
- 3/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/3 c. EVOO
- 1 Tbs cilantro
- Cool Ranch:
- 4 Tbs melted butter
- 3 tsp buttermilk powder (found in baking aisle)
- 11/2 tsp dried parsley
- 3/4 tsp garlic salt
- 1/4 tsp chili powder
- Hot Cocoa:
- 3 Tbs unsweetened cocoa powder
- 2 Tbs superfine auger
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 c. mini chocolate chips
Chicken with Mango Barbecue Sauce
By cmschnettler
Heat the oil in a medium skillet over medium-high heat
- 2 Tbs. olive oil
- 1 small onion, diced (about 1 cup)
- 1 medium red bell pepper, seeded and diced (about 1 cup)
- 3 cloves garlic, coarsely chopped (about 1 Tb.)
- 1 tsp. salt
- Freshly ground black pepper
- tsp. ground allspice
- 1/3 cup red wine vinegar
- 3 Tbs. unsulfured molasses
- 2 Tbs. Worcestershire sauce
- 2 Tbs. fresh lime juice
- cup no-salt-added tomato sauce
- 1 medium ripe mango, peeled, pitted and diced (about 1 cups)2 to 3 jalapeno peppers, seeded and minced
- 8 boneless, skinless chicken breast halves (about 2 pounds), pounded between 2 sheets of waxed paper to -inch thickness
- Cooking spray