Cmschnettler's profile page
Recipes
Potato and Rutabaga or Turnip Mash
By cmschnettler
In large saucepan, combine rutabaga or turnip & water to cover; bring to a boil & cook 8 min
- 1 medium rutabaga or turnip (1 lb.)
- 1 &1/2 lbs. Yukon Gold potatoes, peeled
- 1 c. milk
- 2 Tbs. butter
- 1 tsp. salt
- 1 tsp. pepper
- 1 c. grated Parmesan cheese
Barbacoa Beef
By cmschnettler
Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar i...
- 4 chipotle peppers (from a can) plus all the adobo sauce it sits in
- 1 bunch cilantro, chopped
- 1 red onion, peeled and cut into large chunks
- 1 head garlic, peeled and cloves smashed
- 5 dry bay leaves
- 2 teaspoons ground cloves
- 1 tablespoon kosher salt
- Juice of 4 limes
- 1/2 cup cider vinegar
- 5 to 7 pounds beef brisket
- 4 to 6 cups beef or chicken stock
Chicken Enchiladas-Foil-Pack
By cmschnettler
Heat oven to 350 degrees
- 4 cups shredded cooked chicken breasts
- 3/4 cup rinsed canned black beans
- 3/4 cup frozen corn
- 1/4 cup finely chopped white onions
- 1-1/2 cups Mexican Style Finely Shredded Four Cheese, divided
- 1 can (19 oz.) enchilada sauce, divided
- 12 corn tortillas (6 inch), warmed
- 1/2 cup sour Cream
- 1/4 cup chopped fresh cilantro
Buffalo Chicken Skewers with Dip
By cmschnettler
1. Make dip: Pulse sour cream, mayonnaise, blue cheese, Worcestershire sauce and vinegar in a food processor unti...
- Dip:
- 3/4 cup reduced-fat sour cream
- 1/3 cup light mayonnaise
- 4 ounces blue cheese, crumbled
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon red wine vinegar
- Salt and pepper
- Chicken:
- 4 tablespoons unsalted butter
- 1/2 cup hot wing sauce such as Frank's RedHot
- 1 tablespoon sugar
- 1/2 teaspoon white vinegar
- 1 tablespoon cayenne
- 1/2 cup all-purpose flour
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 40 1-inch cubes
- 1/4 cup vegetable oil
- Carrot and celery sticks, optional
Bacon & Baked Potato Soup
By cmschnettler
MELT butter in large saucepan or Dutch oven on medium heat
- 1 Tbsp. butter or margarine
- 1/4 cup chopped onions
- 1/4 cup chopped celery
- 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
- 1-1/4 cups milk
- 2 baking potatoes, baked, cut into 1/2-inch cubes
- 1/8 tsp. pepper
- 8 slices bacon, cooked, crumbled and divided
- 3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided
- 1 green onion, sliced, divided
- 1/4 cup sour Cream
Acorn Squash, Bacon and Blue Cheese Penne
By cmschnettler
Slice your squash into 8 or 10 wedges
- 16 ounces (one box) penne pasta
- 12 ounces bacon (one package)
- 1 tablespoon bacon grease
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 acorn squash
- 1/2 cup blue cheese crumbles
- 1/4 cup cream cheese
- 1 1/2 cups chicken broth or stock
- 1/2 tsp salt
Molasses Biscuits
By cmschnettler
Mix flours, oats, wheat germ baking powder & salt in bowl
- 1 1/2 cups all-purpose flour
- 1/2 cup WW flour
- 1 Tbs. wheat germ
- 2 tsp. baking powder
- 1 tsp. salt
- 3 Tbs. molasses
- 1/3 cup veg. oil
- 3/4 cup milk
Jalapeno Popper Dip
By cmschnettler
Dice peppers & red pepper
- 5 jalapeno peppers
- 1 c. bacon bits
- 1 red bell pepper
- 8 oz. cream cheese
- 1/2 c. mayo
- 1 &1/2 c. shredded Cheddar
- 1/2 c. black beans
- 2 Tbs. dried ranch dressing mix
- 1 tsp. garlic powder
- 1 Tbs. olive oil
Parkey Stew
By cmschnettler
In large pot, heat oil & add carrots & rutabaga
- 3 Tbs. olive oil
- 4 carrots, peeled & thinly sliced
- 1/2 rutabaga, chopped
- 2 cloves garlic, minced
- 16 oz. chicken broth (2 c. water with 1&1/2 tsp. chicken soup base)
- 15 oz. can crushed tomatoes
- 1 small head cabbage, roughly chopped
- 1 lb. kielbasa, sliced
- 1 tsp. salt
- bay leaf
Basic Scones
By cmschnettler
1. Heat the oven to 375 degrees
- 3 cups (12 3/4 ounces) flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup sugar
- 1/2 cup (1 stick) cold butter, cut into 1/2-inch pieces
- 1 cup cold buttermilk, milk or cream
- 2 tablespoons heavy cream
- 1 cup chopped nuts
- 2 teaspoons turbinado or coarse decorating sugar