Cmschnettler's profile page
Recipes
Biscuit Reuben
By cmschnettler
In small bowl, stir together sour cream, ketchup, mustard and hot sauce; season
- 1 1/2 tablespoons sour cream
- 1 tablespoon ketchup
- 1 1/2 teaspoons whole-grain mustard
- 1/8 teaspoon hot sauce
- 6 store-bought biscuits, warmed and split
- 12 slices deli corned beef
- 1/3 cup sauerkraut
- 6 slices Swiss cheese
Cilantro-Lime Pasta Salad
By cmschnettler
Cook pasta according to package directions; drain
- 4 ounces dried whole wheat rotini pasta
- 1/4 cup lime juice
- 1/4 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Nonstick cooking spray
- 1 pound skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups grape tomatoes, halved
- 1 cup finely chopped red onion (1 large)
- 1 medium mango, seeded, peeled, and cut into 1/2-inch pieces
- 1 medium avocado, seeded, peeled, and cut into 1/2-inch pieces
- 3/4 cup chopped yellow sweet pepper (1 medium)
- 3/4 cup chopped red sweet pepper (1 medium)
- 1 fresh jalapeno chile pepper, seeded and finely chopped*
- Lime wedges (optional)
Bacon Candy
By cmschnettler
Line a large rimmed baking sheet with foil and generously butter it
- 1 stick unsalted butter, plus more for the baking sheet
- 16 slices bacon
- 1 1/2 cups sugar
- 3/4 cup light corn syrup
- 1 1/2 cups mixed cocktail nuts
- Kosher salt
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
Creamy Broccoli & Bacon Salad
By cmschnettler
1. MIX first 3 ingredients in large bowl
- 1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
- 2 Tbsp. sugar
- 2 Tbsp. white vinegar
- 6 cups broccoli slaw
- 6 slices cooked OSCAR MEYER Bacon, crumbled
- 1 small red onion, chopped
- 1/2 cup KRAFT Shredded Cheddar Cheese
- 1/4 cup sunflower kernels
Spicy Asian Salad Dressing
By cmschnettler
Whisk all ingredients together & pour over salad
- Salad dressing:
- 1/4 cup rice vinegar
- 2 minced garlic clove
- 2 tsp sesame oil
- 2 tsp chili oil
- 11/2-2 tsp salt
- 1 tsp sugar
- Salad:
- Leaf lettuce
- Scallions
- Cilantro
- Thinly sliced serrano chile pepper
Apple Cranberry Crisp
By cmschnettler
Directions 1. In a large mixing bowl combine apples, cranberries, and granulated sugar
- 5 cups thinly-sliced peeled apples
- 1 cup cranberries
- 2 tablespoons granulated sugar
- 1/2 cup quick-cooking rolled oats
- 1/3 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons margarine
- 1/2 cup vanilla or lemon nonfat yogurt
Reuben Sauce
By cmschnettler
Cook onion & sauerkraut in saucepan with olive oil until browned, about 8 min
- 1 c. chopped onion
- 1/2 c. chopped sauerkraut
- 2 tsp. olive oil
- 2 Tbs. mayonnaise
- 2 Tbs. ketchup
- 2 tsp. pickle relish
- Dash Worcestershire sauce
- 1/2 c. grated Swiss cheese
Beet Salad with Bleu Cheese
By cmschnettler
Place beets into a saucepan, and fill with enough water to cover
- 4 medium beets - scrubbed, trimmed and cut in half
- 1/3 cup chopped walnuts
- 3 tablespoons maple syrup
- 1 (10 ounce) package mixed baby salad greens
- 1/2 cup frozen orange juice concentrate
- 1/4 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 2 ounces bleu cheese
Walnut Spice Muffins
By cmschnettler
1. Heat oven to 400ºF. Line 12 muffin cups with paper liners
- MUFFINS
- 1 1/2 cups white whole wheat flour or regular whole wheat flour*
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon allspice
- 2 eggs
- 2/3 cup orange juice
- 1/2 cup packed dark brown sugar
- 6 tablespoons olive oil
- 1 1/2 teaspoons grated orange peel
- 3/4 cup raisins
- 1/2 cup chopped toasted walnuts**
- TOPPING
- 1/4 cup packed dark brown sugar
- 2 tablespoons white whole wheat flour*
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, chilled, cut up
- 1/3 cup finely chopped walnuts
Creamy Brussels Sprouts
By cmschnettler
1. In 12-inch skillet cook bacon over medium heat until browned and crisp
- 4 slices peppered bacon
- 2 pounds Brussels sprouts, trimmed and halved through stem end
- 3/4 cup reduced-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup whipping cream
- Cracked Black Pepper