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Recipes
Cranberry Pecan Chicken Salad
By cmschnettler
Serve over mixed greens dressed lightly with olive oil and lemon or on your favorite sandwich bread
- 2 chicken breasts (bone-in, skin-on)
- 1/4 cup pecans, toasted and roughly chopped
- 1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
- 1/2 cup dried cranberries, roughly chopped
- 1.5 tablespoons shallot, minced
- 1/3 cup yogurt
- 2 tablespoons light mayo (I use Duke’s but use your favorite)
- 2 tablespoons apple cider vinegar (or champagne vinegar)
- 1 tablespoon rosemary, minced
Lettuce Wraps: Honey Ginger Chicken
By cmschnettler
Toss the chicken into the slow cooker
- 4 boneless chicken breasts
- 1 tablespoon fresh ginger, peeled and chopped
- 2 teaspoons fresh minced garlic
- 1/3 cup soy sauce
- 1/3 cup honey
- 1/2 teaspoon sriracha
- 1/2 cup pineapple juice
- water or chicken broth, for volume
- green onions
- Lettuce Leaves
Pumpkin Spice Cake With Chocolate-Pecan Filling
By cmschnettler
Make the cake: Preheat the oven to 350 degrees F
- For the cake:
- Unsalted butter, for the pans
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 15-ounce can pure pumpkin
- 1 1/2 cups sugar
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1 1/4 cups vegetable oil
- For the filling:
- 1 cup sugar
- 1 quart heavy cream
- 1/4 cup dark corn syrup
- 2 tablespoons cold unsalted butter, cut into small pieces
- 8 ounces semisweet chocolate, chopped
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 2 cups pecans, toasted and chopped
- For the glaze:
- 6 ounces bittersweet chocolate, chopped
- 1 tablespoon unsweetened cocoa powder
- 1 stick unsalted butter, cut into small pieces
- 2 teaspoons honey
Enchilada Sauce (Homemade)
By cmschnettler
Heat oil in a skillet over medium heat
- 1/4 cup vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1 teaspoon cumin
- Tobasco
- 1/2 teaspoon garlic powder
- Mexican oregano
- Mexican spices
- salt to taste
Pumpkin Bread
By cmschnettler
Preheat oven to 350 degrees
- 1 c. pumpkin
- 2 eggs
- 1 stick melted butter
- 1/2 c. sour cream
- 1 tsp.vanilla
- 11/2 c.flour
- 3/4 c. sugar
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Crispy Baked Chicken
By cmschnettler
Mix moist coating together & toss chicken pieces in it thoroughly
- Moist coating:
- 3-3 &1/2 lb. chicken, cut up
- 1/2 c. sour cream
- 1 Tbs. lemon juice
- 1 tsp. salt
- 1 tsp. Worcestershire sauce
- 1/2 tsp. garlic powder
- 1/2 tsp. celery salt
- 1/2 tsp. dry mustard
- Dry coating:
- 3/4 c. cornflake crumbs
Sundried Tomato Basil Chicken Sandwiches
By cmschnettler
1. Heat broiler. Line 15x10x1-inch baking sheet with foil
- Focaccia, garlic-rosemary bread or sun-dried tomato bread are savory alternatives to the Italian bread.
- 2 garlic cloves, minced
- 4 boneless skinless chicken breast halves
- 1/2 teaspoon dried Italian seasoning
- Olive oil-flavored cooking spray
- 4 (3x2-inch) slices mozzarella cheese (2 oz.)
- 8 slices Italian bread (1 inch)
- 1/2 cup oil-packed sun-dried tomato halves, drained, rinsed
- 1/4 cup chopped fresh basil
Bacon Carbonara
By cmschnettler
Bring a large pot of salted water to a boil over high heat
- 1/2 cup diced applewood-smoked bacon
- 2 cups creme frache
- 2 large egg yolks
- 1 teaspoon freshly ground black pepper
- fine sea salt
- 8 ounces dried linguine
- 1 cups freshly grated Parmesan cheese plus more for garnish
- 4 tablespoons thinly sliced fresh chives
Crisp Fall Veggie Salad
By cmschnettler
Combine all veggies, add dressing & stir well
- 1.5 c. corn (fresh from cob is best)
- 1/2 c. frozen peas
- 1/2 c. carrots, sliced in coins
- 1/2 c. grape tomatoes, cut in half
- 1/2 c. green pepper, chopped
- Ranch dressing
Cheese Danish
By cmschnettler
Preheat oven to 350* degrees and grease a 13X9-inch baking pan
- Glaze: 1/2 cup powdered sugar 2 Tablespoons milk 1/2 teaspoon vanilla extract Method:
- 2 cans ready to use refrigerated crescent rolls
- 2 8-ounce packages cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg white