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Recipes
Slow Cooker Chicken Tortilla Soup
By cmschnettler
Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker
- 1 cup Pace® Picante Sauce
- 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
- 2 cups frozen whole kernel corn
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 soup can water
- 1 teaspoon ground cumin
- 4 corn tortillas (6-inch), cut into strips
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 1/3 cup chopped fresh cilantro leaves
Jalapeno Coleslaw
By cmschnettler
Combine all ingredients in a large bowl
- 1 Small Red Onion, Thinly Sliced
- 1/2 Small Head of Purple Cabbage, Thinly Sliced
- 1/2 Small Head of Cabbage, Thinly Sliced
- 1 cup Shredded Carrot
- 1 Jalapeño, Seeded and Sliced Into Half Moons
- 1/2 cup Fresh Cilantro, Chopped
- Juice of 2 Limes
- 1/4 cup Olive Oil
- Kosher Salt, To Taste
- Black Pepper, To Taste
- Combine all ingredients in a large bowl.
- Toss to combine and serve immediately.
Chocolate Crackled Cookies
By cmschnettler
1. Preheat oven to 375°F
- OR:
- 12 ounces semi-sweet baking chocolate, divided
- 8 ounces semi-sweet baking chocolate, melted, and 4 ounces bittersweet baking chocolate, chopped
- 3/4 cup flour
- 2 teaspoons Saigon Cinnamon
- 1 teaspoon Ancho Chile Pepper
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) butter, softened
- 1/2 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 2 eggs, lightly beaten
- 2 teaspoons Pure Vanilla Extract
Baked Chili Cheese Fries
By cmschnettler
Place a rack in the center of the oven and preheat oven to 425 degrees F
- 3 tablespoons cornstarch
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ancho chili powder
- 3 russet potatoes, peeled
- 2 tablespoons olive oil
- 2 teaspoons worcestershire sauce
- 2 tablespoons grill seasoning or dry barbecue rub (these often include salt)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped scallions
Asian Lettuce Wraps with Chicken
By cmschnettler
In a large bowl combine the first eight ingredients (through pineapple); stir to combine
- 2 cups finely chopped cooked chicken
- 2 cups shredded cabbage with carrot (coleslaw mix)
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped peanuts
- 2 tablespoons snipped fresh cilantro
- 1 teaspoon minced fresh ginger
- 1/2 cup bottled Asian toasted sesame salad dressing
- 1 8 ounce can crushed pineapple (juice-pack), drained
- 12 Bibb or green leaf lettuce leaves
Jalapeno Shrimp
By cmschnettler
Remove stems&seeds from peppers carefully to avoid breaking pepper
- 20 small jalapeno peppers
- 20 fresh tiger shrimp
- Cream cheese
- 10 slices bacon, cut in half (don't use thick-sliced bacon)
- BBQ sauce
Chicken in Tomato-Peanut Sauce
By cmschnettler
Dredge chicken in breadcrumbs
- 6 boneless, skinless chicken thighs, trimmed of excess fat
- 1/4 cup unseasoned dry breadcrumbs
- 2 tablespoons vegetable oil
- 1 cup diced onion
- 1/2 cup diced red bell pepper
- 1 (14-ounce) can diced tomatoes, undrained
- 1/3 cup peanut butter
- 2 cloves garlic, crushed
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1/8 teaspoon crushed red pepper, or to taste
- 1/2 cup canned lower sodium chicken broth
- Chopped cilantro,
- 3 tablespoons coarsely chopped dry roasted peanuts
Pork and Sweet Potato Burritos
By cmschnettler
In a large skillet cook pork, onion, and garlic over medium heat until pork is brown, using a wooden spoon to ...
- 1 pound ground pork
- 1/2 cup chopped onion (1 medium)
- 3 cloves garlic, minced
- 1 1/2 cups chopped, peeled sweet potato
- 1 8 ounce can tomato sauce
- 1/4 cup raisins
- 1 teaspoon ground pasilla chile pepper or ancho chile pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- Burritos
- Fresh cilantro
Saucy Mexican Chicken
By cmschnettler
COOK chicken in nonstick skillet on medium-high heat 4 min
- 4 small boneless skinless chicken breast halves (1 lb.)
- 1 cup salsa
- Seasonings to taste
- 1 can (15 oz.) black beans, undrained
- 1 cup shredded Cheddar Cheese
Simple Red Wine-Braised Short Ribs
By cmschnettler
Adjust rack to lower-middle position and heat oven to 450 degrees
- Simple Red Wine-Braised Short Ribs
- 12 short ribs (about 3 1/2 pounds)
- 1 Tb. olive oil
- Salt and ground black pepper
- 1 large onion, cut into medium dice
- 3 garlic cloves, minced
- 2 tsp. dried thyme leaves
- 3 Tbs. flour
- 1 1/2 cups each: red wine and chicken broth
- 1 can (14.5 ounces) petite diced tomatoes