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Recipes
Salad with Pears, Honey-Roasted Nuts & Parmesan
By cmschnettler
* In a medium bowl, whisk together cranberry sauce, vinegar, water, oil and mustard; season to taste with salt a...
- 1/2 cup(s) canned cranberry sauce, whole-berry or jellied
- 2 Tbsp red wine vinegar
- 2 Tbsp water
- 1 Tbsp olive oil
- 1 tsp Dijon mustard
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, freshly ground, or to taste
- 8 cup(s) mixed baby greens
- 3 medium pear(s), ripe but firm, cored and thinly sliced
- 2 oz Fisher Honey roasted almonds, sweet roasted flavor, walnuts or pecans (about 6 Tbsp)
- 6 Tbsp (grated) Parmesan cheese, shaved (use a microplane or vegetable peeler to get paper-thin shavings)
Chicken Stew Over Biscuits
By cmschnettler
* In a 5-qt. slow cooker, combine the gravy mix, water, wine, parsley, bouillon, garlic and pepper until blended
- 2 envelopes chicken gravy mix
- 2 cups water
- 3/4 cup white wine
- 1 tablespoon minced fresh parsley
- 1 to 2 teaspoons chicken bouillon granules
- 1 teaspoon minced garlic
- 1/2 teaspoon pepper
- 5 medium carrots, cut into 1-inch chunks
- 1 large onion, cut into eight wedges
- 1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
- 3 tablespoons all-purpose flour
- 1/3 cup cold water
- 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
Wild Rice Cranberry Apple Pilaf
By cmschnettler
In medium saucepan, bring wild rice, water & apple juice to boil
- 1 c. wild rice blend
- 2 c. water
- 1 c. apple juice
- 1 Tbs. butter or veg. oil
- 2 ribs celery, chopped
- 1 c. mushrooms, sliced
- 3 scallions, chopped
- 1 apple, cored & chopped into 1/2 inch pieces
- 1/4 c. dried cranberries
- 1/4 c. pecan pieces
- 1/4 tsp. ground fennel
- 1/2 tsp. dried sage
- 1/4 tsp. ground ginger
- 1/2 tsp. garlic powder
- Salt & pepper to taste
Jalapeno Popper Stuffed Chicken
By cmschnettler
1. Cook the bacon in a skillet over medium heat until crispy
- 1 8-ounce package cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 jalapeno peppers, seeded and minced
- 4 strips of bacon, diced
- 4 (6 ounce) skinless, boneless chicken breast halves
- 1 cup seasoned bread crumbs (I used regular bread crumbs and seasoned them with salt, pepper, garlic powder and onion powder)
- 1/4 cup vegetable oil
BBQ Sauce
By cmschnettler
In a medium-sized saucepan, heat the olive oil over medium-high heat
- 1 TB olive oil (Dave uses extra virgin)
- 1/2 Cup chopped yellow onion
- 2 TB. minced fresh garlic
- 1 6-oz. can tomato paste
- 1/2 Cup prepared mustard (Dave uses Creole mustard)
- 1 Cup apple cider vinegar
- 1 Cup honey (Dave uses sourwood honey)
- 1/2 Cup soy sauce (we used reduced sodium)
- 1/2 Cup Dijon-style mustard
- 1 Cup hoisin sauce
- 1/2 Cup Worcestershire sauce
- 2 TB. CHILI POWDER
- 1 TB. GROUND CUMIN
- 11/2 tsp. CRUSHED RED PEPPER FLAKES
Stuffed Zucchini with Tomatoes and Mozzarella
By cmschnettler
Preheat oven to 400 degrees
- Olive oil, for brushing baking sheet
- 2 medium zucchini
- Coarse salt and ground pepper
- 2 plum tomatoes, halved, seeded, and diced small
- 1/4 teaspoon chopped fresh oregano leaves
- 1/4 teaspoon white vinegar
- 5 ounces fresh mozzarella, torn into 1-inch pieces
Light Creamy Taco Salad Dressing
By cmschnettler
Have you ever been to a restaurant and they add a drizzle of sour cream over your enchiladas or taco? is not just ...
- 3/4 cup low fat mayonnaise
- 1 cup 2% milk
- 2 tablespoons of your favorite taco seasoning packet
- 1 tablespoon fresh chives, chopped
Swiss Cheese Appetizers
By cmschnettler
Preheat oven to 375 degrees
- 1 cup finely grated Swiss cheese
- 1/4 cup cooked and crumbled bacon (about 6 slices)
- 1/4 cup chopped ripe black olives
- 1/4 cup minced green onions
- 1 teaspoon Worcestershire sauce
- 1/4 cup mayonnaise
- Pumpernickel or rye bread (about 16 slices)
Spicy Southwest Chicken Casserole
By cmschnettler
Preheat oven to 350 degrees F (175 degrees C)
- 1 pound skinless, boneless chicken breast halves
- 1/2 cup water, or as needed
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can black beans, partially drained
- 1 (14 ounce) can whole kernel corn, drained
- 3/4 cup picante sauce
- 1 (4 ounce) can chopped green chiles
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 4 (8 inch) flour tortillas
- 1 (10.75 ounce) can condensed fiesta-style nacho cheese soup
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 1 cup shredded Mexican cheese blend
Southwestern Chicken Lasagna
By cmschnettler
Preheat oven to 350 degrees F (175 degrees C)
- 3 cups chopped, cooked chicken breast meat
- 2 tablespoons butter
- 2 large onions (I substituted 1 can of black beans, drained)
- 1 teaspoon fresh chopped jalapeno peppers
- 2 tablespoons minced garlic
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 cups spaghetti sauce
- 2 cups tomato sauce
- 1/2 cup fresh salsa
- 16 ounces shredded mozzarella cheese
- 16 ounces shredded Cheddar cheese
- 15 (6 inch) corn tortillas