Cmschnettler's profile page
Recipes
Skillet Lasagna alla Vodka
By cmschnettler
1. Soak no-boil lasagna noodles in a bowl of hot water for 15 minutes
- 12 ounces no-boil lasagna noodles
- 16 ounces cottage cheese
- 1 package (20 ounces) chopped spinach, thawed
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1 jar (25 ounces) marinara sauce
- 1/2 cup vodka
- 1/2 cup heavy cream
- 2 cups shredded mozzarella cheese
Tex-Mex Bacon Cheeseburger with Chipotle Ketchup
By cmschnettler
Preheat the oven to 400 degrees
- Chipotle Ketchup:
- 12 slices bacon, 4 slices chopped
- EVOO, for drizzling
- 1 small yellow onion, chopped
- 2 jalapeno chiles, chopped
- 4 cloves garlic, chopped
- 1 1/2 pounds ground beef
- 1 tablespoon sweet smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 tablespoon oregano, preferably mexican
- Salt and pepper
- 4 slices smoked or sharp cheddar
- 4 slices pepper jack
- 4 crusty burger rolls, split and toasted
- Lettuce leaves and red onion slices, for serving
- 1 cup tomato sauce
- 3 tablespoons pureed chipotle chiles in adobo sauce
- 2 tablespoons light brown sugar
- 2 tablespoons vinegar
- 1 tablespoon worcestershire sauce
Zucchini Cakes
By cmschnettler
1 hour prior to frying: Place grated zucchini in colander, salt, & let drain for 1 hr
- 2 1/2 cups grated zucchini
- 1 egg, beaten
- 2 tablespoons butter, melted
- 1 cup bread crumbs (or 1/2 c. panko crumbs & 1/2 c. bread crumbs)
- 1/4 cup minced chives
- 1 teaspoon Old Bay Seasoning TM
- 1/4 cup all-purpose flour
- 1/2 cup vegetable oil for frying
Red Lobster Biscuits
By cmschnettler
1. Preheat oven to 400F. Spray cooking sheet with non-stick spray
- 1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup milk
- 2 tbsp butter
- 1 tbsp oregano (you can omit or use less)
- 3/4 tsp garlic salt
Santa Fe Chicken Enchilada Stew
By cmschnettler
Heat oven to 400°F. Toss tortilla strips with oil; spread into single layer on rimmed baking sheet
- 4 corn tortillas (6 inch), cut into strips
- 1 tsp. oil
- 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
- 1 cup plus 2 Tbsp. milk, divided
- 2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 can (15 oz.) black beans, rinsed
- 1 can (11 oz.) corn with red and green bell peppers, drained
- 1 can (14.5 oz.) diced tomatoes, drained
- 1/4 cup chopped fresh cilantro
Cherry Pie Filling Dumpcake (Crock Pot)
By cmschnettler
Pour Cherry Pie filling into greased crock pot Combine dry cake mix and butter until crumbly, sprinkle over cherry
- 21 oz can Cherry Pie Filling
- 1 yellow cake mix
- 1/2 cup butter, melted
Chili Rellenos #1
By cmschnettler
Using a long handled fork, char chiles over an open flame, turning until skins are blackened, 4 to 6 minute...
- Combine with recipe #2 as desired Oven
- Ingredients
- 8 Poblano chiles
- 3/4 lb. grated mild cheddar cheese (about 3 Cups)
- Vegetable shortening for frying
- 1/2 c all purpose flour
- 2 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 large egg yolks beaten
- 4 large egg whites beaten until foamy
- 1/4 LB grated sharp cheddar (about 1 Cup) - Bob does not use this
Layered Zucchini Parmesan
By cmschnettler
1. Preheat oven to 450 degrees F
- 3 large zucchini, sliced into 1/3-inch coins
- 1 tablespoon extra-virgin olive oil
- 1/2 cup parmesan cheese, grated and divided in half
- salt & freshly ground pepper to taste
- 1 cup marinara sauce, homemade or bottled
- 1/2 cup mozzarella cheese, grated
Mexican Sour Cream Rice
By cmschnettler
In a large pot, bring the rice and chicken broth to a boil
- 1 cup uncooked long grain white rice
- 1 (14 ounce) can chicken broth
- 1 cup reduced fat sour cream
- 1 (4 ounce) can diced green chile peppers
- 1 cup shredded Monterey Jack cheese, divided
- 1 (8.75 ounce) can whole kernel corn, drained
- 1/4 cup finely chopped fresh cilantro
- salt and ground black pepper to taste
Easy Mexican Chicken Casserole
By cmschnettler
Preheat oven to 325 degrees
- 2 c. cooked & diced chicken
- 1 can Ranch Style beans
- 1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
- 1 can Ro-tel tomatoes
- 1 small onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 package taco seasoning
- 1 can cream of chicken soup
- 1/2 cup water
- Sour cream and salsa for serving