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Recipes
Crunchy Chicken Taco Salad
By cmschnettler
1. Lightly coat the tortillas with the cooking spray on both sides; lay on a baking sheet and sprinkle with 1/4 tea...
- 2 small corn tortillas
- Nonstick cooking spray
- 1 teaspoon kosher salt
- Juice of 1 lime
- 2 tablespoons vegetable oil
- 2 scallions
- 1 jalapeno (seeds and veins removed for less heat if desired), minced
- 2 cups shredded cooked chicken
- 1 pound shredded cabbage
- 1 orange bell pepper
- 1 navel orange, peeled, quartered and sliced crosswise
- 1 cup frozen corn kernels, thawed
- 1/4 cup cilantro, chopped
- 1 ripe avocado, cubed
- 3 ounces crumbled queso fresco or ricotta salata
Buffalo Relish
By cmschnettler
Mix together & chill
- 1 c. blue cheese, crumbled
- 1 c. diced celery
- 2 Tbs. celery leaves
- 2 Tbs. mayonnaise
- 2 tsp. hot sauce
Rhubarb Dump Cake
By cmschnettler
HEAT oven to 350ºF. PLACE rhubarb in 13x9-inch baking dish; sprinkle with sugar and dry gelatin mix
- 1 lb. fresh rhubarb, chopped (about 4 cups)
- 1/2 cup sugar
- 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
- 1 pkg. (2-layer size) white cake mix
- 1 cup water
- 1/3 cup butter, melted
- 3/4 cup thawed COOL WHIP Whipped Topping
Smoked Cheddar Cheese Tamales
By cmschnettler
Put the corn husks in a roasting pan of warm water; soak until softened, about 30 minutes
- 40 dried corn husks (about 5 ounces)
- 4 cups masa harina (corn flour)
- 1/4 teaspoon baking soda
- 2 teaspoons sea salt
- 4 cups low-sodium chicken broth, warmed
- 1 cup lard or vegetable shortening, melted
- 6 poblano chile peppers
- 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 cup chopped white onion
- 1 cup chopped scallions
- 1/2 cup diced tomatoes
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground pepper
- 1 pound smoked cheddar cheese, coarsely grated (about 4 cups)
- 1/2 pound Vermont white cheddar cheese, coarsely grated (about 2 cups)
- 1 cup sour cream
- 1 tablespoon grated lime zest
Lime Cilantro Ranch Dip
By cmschnettler
Whisk together all ingredients & chill for @ least 30 minutes
- 1 (1-oz.) envelope Ranch dressing mix
- 1 1/2 c light sour cream
- 1 tbsp fresh lime juice
- 1 tbsp chopped cilantro
Chile Relleno Burgers
By cmschnettler
Preheat broiler. Put poblanos cut-side down on foil-lined broiler pan
- 2 large poblano peppers, halved lengthwise & seeded
- 1 large tomato, cored & halved
- 1 small onion, quartered
- 3 cloves garlic, unpeeled
- 4 hamburger buns, split open
- 1 egg white, lightly beaten
- 1/2 tsp. oregano
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 11/2 lbs. ground chuck
- 6 slices muenster
Pretzels-Hot Buttered Fluffy
By cmschnettler
Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until some...
- For the Dough:
- 12.5 oz all purpose flour (2.5 cups)
- 1/2 tsp salt
- 1 tsp sugar
- 2.25 tsp instant yeast
- 7/8 to 1 cup lukewarm water (the amount used depends on the humidity in your kitchen)
- For the Topping:
- 1/2 cup warm water
- 1 tbsp baking soda
- vegetable oil for greasing the sheet pan
- coarse sea salt, for sprinkling OR
- cinnamon & sugar
- 3 tbsp unsalted butter, melted
Bacon-Cheddar Chicken and Potatoes
By cmschnettler
Pour dressing over chicken in shallow dish
- 1/4 cup KRAFT Classic Ranch Dressing
- 6 large bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed
- 4 slices bacon
- 1-1/2 lb. red potatoes (about 5), cut into 1-inch chunks
- 1 onion, cut into 1/2-inch chunks
- 1 cup KRAFT Shredded Cheddar Cheese
- 2 Tbsp. chopped fresh parsley
Reuben Dip
By cmschnettler
Preheat the oven to 375 degrees F
- 1 8 -ounce package cream cheese, at room temperature
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish, drained
- 1 tablespoon relish
- 2 cups grated Swiss cheese (about 8 ounces)
- 2 ounces deli-sliced corned beef, chopped
- 1/2 cup sauerkraut, drained, patted dry and chopped
- 1/4 cup chopped fresh chives
- Pumpernickel bread, for serving
Cashew-Brickle Cookies
By cmschnettler
Top refrigerated cookie dough with nuts and almond brickle for this candy-like cookie
- 1 18 ounce roll refrigerated sugar cookie dough
- 1 1/2 cups chopped cashews or peanuts
- 3/4 cup almond brickle pieces