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Recipes

Chai Tea Dry Mix

Chai Tea Dry Mix

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In large bowl, add creamer

  • 1 c. nonfat dry milk powder
  • 1 c. powdered non-dairy creamer (french vanilla)
  • 2 tsp. vanilla (see note)
  • 1 &1/2 c. sugar or sweetener
  • 1 &1/2 c. unsweetened instant tea
  • 2 tsp apple pie spice, optional
  • 4 tsp. ground ginger
  • 4 tsp. ground cinnamon
  • 3/4 tsp. ground cloves
  • 2 tsp. ground cardamon
  • 2 tsp. ground nutmeg
  • 1 tsp. ground allspice
  • (Add vanilla into sugar. Let dry well (about 1 hour, then break into small lumps)
4/5 (1 Votes)

Large Pasty

Large Pasty

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Dough: Put egg in ½ c

  • Pastry dough for 2 crusts:
  • 1 c. shortening
  • 2 &1/2-3/4 c. flour
  • 1 egg, beaten
  • 2 &1/2 tsp. vinegar
  • Water
  • Potatoes, diced
  • Carrots, diced
  • Rutabaga, diced
  • Onion, diced
  • 1 &1/2 lb. hamburger
4/5 (1 Votes)

Corn Casserole

Corn Casserole

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Preheat oven to 350°F. In a medium pot set over low heat, melt cream cheese and butter

  • 8 ounce package of cream cheese, cubed and at room temperature
  • 4 tablespoons butter
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 18 ounce bag frozen sweet corn, thawed
  • Diced jalapeños, to taste (optional)
  • 1 cup shredded sharp cheddar cheese
0/5 (0 Votes)

Enchilada Quinoa Bake

Enchilada Quinoa Bake

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Add in the uncooked quinoa (make sure to rinse first), the black beans (drained and rinsed), the frozen corn, the ...

  • 1 lb. chopped, cooked chicken
  • 1 and 1/2 cups uncooked quinoa
  • 1 can (15 ounces) black beans
  • 1 cup frozen corn
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1/2 cup salsa
  • 1 teaspoon minced garlic
  • 1/2 cup onion
  • 1/2 cup sweet bell peppers, I used orange
  • 1 cup water
  • 1 can (19 ounces) enchilada sauce*
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 2 cups cheddar or Mexican cheese
  • 1/3 cup fresh cilantro, chopped
  • Optional: 2 tablespoons fresh lime juice, sour cream, green onions, 1 small jalapeno
0/5 (0 Votes)

Tomato, Corn, and Avocado Salad with Spicy Vinaigrette

Tomato, Corn, and Avocado Salad with Spicy Vinaigrette

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In a large frying pan, saute bacon until crisp, about 5 minutes, stirring frequently

  • 1/4 cup diced bacon
  • 2 ears yellow corn
  • 1 tablespoon extra-virgin olive oil
  • 1/2 lime, juiced
  • 1 garlic clove, minced
  • 1/2 jalapeno, finely diced (ribs and seeds removed, if desired)
  • 2 tablespoons cilantro, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups cherry, pear and/or grape tomatoes, halved
  • 1 avocado, chopped
0/5 (0 Votes)

Texas Caviar

Texas Caviar

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Preheat a grill to high

  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons white wine vinegar
  • 1 1/2 teaspoons honey
  • 1/2 to 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 15-ounce can assorted beans, drained and rinsed
  • 1 small red onion, diced
  • 1 small plum tomato, diced
  • 1/2 yellow bell pepper, diced
  • 1 stalk celery, finely diced
  • 1 jalapeño pepper, finely chopped (remove seeds for less heat)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh oregano
  • Kosher salt and freshly ground pepper
  • Tortilla chips, for serving (optional)
0/5 (0 Votes)

Pork, Corn and Zucchini Enchiladas

Pork, Corn and Zucchini Enchiladas

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Preheat oven to 350°. Heat a large skillet over medium heat

  • 1/2 lb. ground pork
  • 1/2 Cup finely chopped onion (1 medium onion)
  • 1/4 Cup finely chopped bell pepper (1/2 bell pepper)
  • 1/4 Cup finely chopped carrot (1 small)
  • 1/4 Cup finely chopped celery (1 small stalk)
  • 1/2 tsp. PENZEYS MINCED GARLIC
  • 3/4 tsp. ARIZONA DREAMING
  • 11/2 Cups finely shredded zucchini (2 small)
  • 2 Cups corn kernels (if fresh, cooked and cut from the cob; if frozen, thawed; if canned, drained)
  • 1 12-oz. jar salsa
  • 6 TB. sour cream
  • 6 enchilada-sized tortillas
  • 4 sandwich-sized slices Monterey Jack cheese
  • 1 Cup shredded Mexican blend cheese
0/5 (0 Votes)

Cilantro Potato Salad

Cilantro Potato Salad

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Cook potatoes in 1 tsp. salt & water until fork tender

  • 3 lb. red potatoes
  • 2 tsp. salt, divided
  • 1 c. mayonnaise
  • 1 can chopped green chilies
  • 1/3 c. chopped fresh cilantro
  • 3 green onions, chopped
  • 2 Tbs. fresh lime juice (about 2 limes)
  • 1 garlic clove, minced
  • 4 slices maple bacon, cooked & crumbled
  • Cilantro for garnish
5/5 (1 Votes)

Lavender Pillow Mist

Lavender Pillow Mist

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Pour everything in a spray bottle

  • 1/2 cup water
  • 1/2 teaspoon witch hazel
  • 4 -5 drops lavender oil
4/5 (1 Votes)

Bouquet Garni Chicken

Bouquet Garni Chicken

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Preheat oven to 350°. In a large bowl, combine the olive oil, canola oil, BOUQUET GARNI, salt and PEPPER

  • Cups mushroom gravy or cream of mushroom soup OR:
  • 11/2 lbs. boneless, skinless chicken breasts, cut into palm-sized pieces and lightly pounded (we got 6 pieces from two large breasts)
  • 1/2 Cup olive oil
  • 1/2 Cup canola oil
  • 1-3 TB. BOUQUET GARNI (recipe calls for 3)
  • 1/4-1/2 tsp. salt, to taste
  • 1/8-1/4 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
  • 1-2 parsnips, thinly sliced
  • 1 turnip, thinly sliced
  • 1 leek, thinly sliced
  • 1-2 ribs celery, chopped
  • 1-2 potatoes, thinly sliced
  • 1-2 carrots, sliced
  • 10 asparagus spears, trimmed and cut into 1-inch pieces
  • 1/4 Cup fresh parsley, chopped
  • 6 oz. sliced mushrooms
  • 1 TB. olive oil
  • 8 oz. reduced fat cream cheese
0/5 (0 Votes)