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Recipes
Lo Mien
By cmschnettler
In your crock pot, whisk together all the sauce ingredients
- Sauce:
- 3 chicken breasts, cooked and cubed
- 14 ounces of dried pasta of your choice (1 package linguine)
- 1 bell pepper, seeded and sliced
- 1 medium carrot, sliced
- 1 cup of snow peas, trimmed
- 1 cup of frozen edamame
- 6 tsp minced garlic
- 3 TB of fresh ginger root, minced
- salt and pepper to taste
- toasted sesame seeds (optional)
- 1 can cup of vegetable broth
- 6 TB tamari
- 6 TB hoisin sauce
- 4 TB honey
- 2 TB brown sugar
- 6 tsp sesame oil
- 6 tsp rice vinegar
- Cornstarch Slurry:
- 4 TB cornstarch
- 2 TB cool water
Ham and Swiss Casserole
By cmschnettler
Bring a large pot of lightly salted water to a boil
- 2 cups egg noodles
- 1 (6 ounce) can mushrooms, drained
- 1 can cream of mushroom soup
- 1 cup frozen peas
- 1 cup diced cooked ham
- 1 cup diced Swiss cheese
- 1 teaspoon salt
- 1 tsp garlic
- 1/2 teaspoon ground black pepper
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup grated Asiago or Parmesan cheese
Cumin-Chile Pork Kebabs
By cmschnettler
Soak 12 long wooden skewers in water, at least 30 minutes
- 2 tablespoons cumin seeds
- 4 scallions (3 roughly chopped, 1 thinly sliced)
- 1 jalapeno pepper, roughly chopped (remove seeds for less heat)
- 1 2-inch piece ginger, peeled and roughly chopped
- 1 clove garlic, roughly chopped
- 3 tablespoons vegetable oil, plus more for brushing
- 1 tablespoon packed light brown sugar
- 1/4 cup plus 2 teaspoons soy sauce
- 1 teaspoon Chinese five-spice powder
- Kosher salt and freshly ground pepper
- 2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 1 1/2-to-2-inch pieces
- 1/4 cup rice vinegar (not seasoned)
- 1 teaspoon toasted sesame oil
Snickerdoodle Bread
By cmschnettler
In a large bowl, mix together the butter, sugar, salt and cinnamon until creamy and fluffy
- 2-1/2 cups of flour.
- 2 tsps of baking powder.
- 1/2 tsp of salt.
- 2 tsps of cinnamon.
- 1 cup of softened butter.
- 2 cups of sugar.
- 3 eggs.
- 1 tsp of vanilla.
- 3/4 cup of sour cream.
- 1 package of hershey’s cinnamon chips.
- 3 tbsps of sugar.
- 3 tsp of cinnamon.
Chocolate Chip Zucchini Brownies
By cmschnettler
Pre-heat the oven to 350 degrees, with a rack in the center of the oven
- 2 large eggs
- 1 tablespoon pure vanilla extract (you can use an equal amount of vanilla bean paste if you have it)
- 1 cup granulated sugar
- 1/4 cup smooth applesauce (you can use an equal amount of vegetable oil or cooled melted butter if you want!)
- 1/4 teaspoon kosher salt 1 cup whole-wheat pastry flour (regular pastry flour works too, or use all-purpose flour)
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon (
- 1/4 teaspoon ground cardamom
- 2 cups shredded zucchini (about 2 large zucchini)
- 1 1/2 cups dark chocolate chips
Pumpkin Pie Squares
By cmschnettler
Preheat oven to 350°. In a large bowl, combine the flour, oats, brown sugar and butter
- Crust
- 1 Cup flour
- 1/2 Cup quick-cooking oats (we tried regular and they worked, too)
- 1/2 Cup brown sugar
- 1/2 Cup cold butter (1 stick), cut into pieces
- Filling
- 1 15-oz. can puréed pumpkin
- 1 12-oz. can evaporated milk
- 2 eggs
- 3/4 Cup sugar
- 1/2 tsp. salt
- 1 tsp. PENZEYS CINNAMON
- 1/4 tsp. GROUND CLOVES
- Topping
- 1/2 Cup chopped pecans
- 1/2 Cup brown sugar
- 2 TB. butter
Tortilla Balls
By cmschnettler
In large bowl, combine all ingredients, except salt & let sit for 1 hr
- 1 c. cornbread crumbs
- 8 flour tortillas, cut in small strips
- 8 corn tortillas, cut in small strips & crisply fried
- 1/3 c. poblano pepper, minced
- 1 small onion, minced
- 1 stalk celery, minced
- 2 canned chipotle chilies, minced
- 1 Tbs. finely chopped fresh cilantro
- 1 Tbs. chili powder
- 1 tsp. finely chopped fresh sage
- 1 tsp. cumin
- 1 c. chicken broth, chilled
- 1 large egg, beaten
- Salt to taste
Chiles Rellenos Casserole
By cmschnettler
1. Preheat oven to 450 degrees F
- 2 large fresh poblano chile peppers or fresh Anaheim chile peppers (8 ounces)
- 4 ounces Monterey Jack cheese with jalapeno chile peppers, shredded, or shredded Mexican-style four-cheese blend (1-1/2 cups)
- 2 ounces crumbled Cotija cheese (1/2 cup)
- 3 eggs, lightly beaten
- 1/4 cup milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon salt
Avocado Lime Ranch Dressing
By cmschnettler
Place the onion, Serrano pepper, garlic cloves, lime juice and cilantro into a blender
- 1/4 cup sweet onion, diced
- 1 Serrano pepper, seeded and rough chopped
- 3 medium clove garlic, peeled
- 3 Tbsp lime juice
- 2 Tbsp fresh cilantro, rough chopped
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 medium ripe avocado, peeled and pitted
- 1 1/2 tsp salt
- 1 1/2 tsp ground cumin
- 1 tsp Mexican oregano
- 1 tsp sugar
- 1/4 tsp dark chili powder
- 1/4 tsp black pepper
Creamy Chicken Enchiladas
By cmschnettler
Preheat oven to 350 degrees F
- 8 8 8 ounces skinless, boneless chicken breast halves
- 2/3 2/3 2/3 cup reduced-sodium chicken broth
- 1/4 1/4 1/4 teaspoon ground black pepper
- 4 4 4 cups torn fresh spinach
- 2 2 2 tablespoons thinly sliced green onion
- 1 1/4 1 1/4 1/4 cups light sour cream
- 2 2 2 tablespoons all-purpose flour
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon ground cumin
- 1/2 1/2 1/2 cup milk
- 1 4 1 4 1 4 ounce can diced green chile peppers, drained
- 6 7 6 7 7 inches whole wheat flour tortillas
- 1/2 1/2 1/2 cup shredded Monterey Jack cheese or cheddar cheese (2 ounces)
- Snipped fresh cilantro (optional)
- Salsa and/or thinly sliced green onion (optional)
- Directions
- 1 3 to 5 to steamer basket. Place basket in a saucepan over 1 inch of boiling water. Steam, covered, for 3 to 5 minutes or until tender. Transfer spinach to a sieve; press out excess liquid with the back of a spoon.
- 2-quart a 2-quart baking dish. Divide filling among tortillas; roll up tortillas. Arrange tortillas, seam sides down, in the prepared baking dish. Top with the remaining sauce.
- 20 20 5 20 minutes. Bake, uncovered, about 20 minutes more or until heated through. Sprinkle with cheese. Let stand for 5 minutes before serving. If desired, garnish with cilantro and serve with salsa and/or additional green onion.