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Recipes
Stuffed Poblano Peppers (Chiles Rellenos)
By cmschnettler
HEAT broiler. PLACE chiles on foil-covered baking sheet
- 4 large poblano chiles
- 1 cup TACO BELL® Thick & Chunky Salsa
- 1/4 cup chopped fresh cilantro
- 1/2 tsp. ground cumin
- 1-1/2 cups chopped cooked chicken
- 1 cup canned black beans, drained
- 1-1/4 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
Bacon Wrapped Guacamole Stuffed Chicken
By cmschnettler
Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the guacamole on each of the chicke...
- 4 (6 ounce) chicken breasts, butterflied or pounded thin
- salt and pepper to taste
- 1/2 cup guacamole
- 8 slices bacon
Brie Hashbrown Potatoes
By cmschnettler
DIRECTIONS 1. Preheat oven to 375 degrees F
- 2 Tbs vegetable oil
- 2 Tbs unsalted butter
- 2 large Idaho potatoes, washed, peeled and diced
- Pinch paprika
- Kosher salt and freshly ground black pepper
- 1/2 cup green onions, thinly sliced
- 1/2 cup apple juice
- 1 8 oz Brie cheese, rind trimmed off the bottom side
Mexican Lasagna
By cmschnettler
1. In a large skillet, cook the ground beef over medium-high heat until evenly brown
- 1 pound extra-lean ground beef
- 1 (16 ounce) can refried beans
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 12 dry lasagna noodles
- 2 1/2 cups water
- 2 1/2 cups salsa
- 2 cups sour cream
- 3/4 cup chopped green onions
- 1 (2 ounce) can sliced black olives
- 1 cup shredded Pepper Jack cheese
Pizza Dough (Bread Machine)
By cmschnettler
Refrigerate dough for 30 min
- 1 cup + 1&1/2 tsp. water
- 1 &1/2 Tbs. olive oil
- 1/2 tsp salt
- 3 cups all-purpose flour
- 1 &1/2 tsp. yeast
Creamy Roasted Cauliflower Chowder
By cmschnettler
Preheat oven to 400 degrees F
- 1 large head of cauliflower, roughly chopped
- 1 tablespoon olive oil
- 3 cloves garlic
- 1/4 cup unsalted butter
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour (can use gluten-free flour)
- 2 (15 ounce) cans vegetable broth (low sodium is fine)
- 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
- 1/2 cup shredded cheddar cheese (we used white cheddar)
- Salt and black pepper, to taste
Chili Powder and Pecan Crackles
By cmschnettler
Chili powder is the surprise ingredient that transforms devil's food cake mix into these flavorful chocolate cookie...
- 1 9-ounce package devil's food cake mix see savings
- 2 tablespoons unsweetened cocoa powder see savings
- 1/4 to 1/2 teaspoon ground chipotle chili powder see savings
- 1 egg, lightly beaten see savings
- 1 tablespoon butter, softened see savings
- 2 tablespoons milk see savings
- 1/2 cup finely chopped pecans see savings
Flatbread Cubano Sandwiches
By cmschnettler
Spray 1 large baking sheet with nonstick cooking spray
- 4 oz. lower-sodium Swiss cheese, very thinly sliced
- 4 oz. lower-sodium deli ham, very thinly sliced
- 1/2 c. thinly sliced dill pickles, patted dry
- 1/2 c. packed fresh cilantro
- 8 (6") flour tortillas
- Spicy brown mustard, for serving
Spicy Baked Sweet Potato Fries
By cmschnettler
Preheat the oven to 425 degrees F (220 degrees C)
- 6 sweet potatoes, cut into French fries
- 2 tbsp canola oil
- 3 tbsp taco seasoning mix
- 1/4 tsp cayenne pepper
Grilled Cheese with Gouda & Roasted Mushrooms
By cmschnettler
Preheat oven to 400°F. On a baking sheet toss sliced mushrooms in olive oil
- 8 ounces mushrooms, sliced
- 2 tablespoons olive oil
- salt and pepper
- 4 tablespoons butter
- 4 slices bread of choice
- 1 cup gouda, shredded