Cmschnettler's profile page
Recipes
Asparagus Salad and Cherry Tomato Salad
By cmschnettler
1. Boil asparagus in a large pot of salted water for 2 minutes
- 1 pound asparagus, trimmed and halved
- 6 cups halved cherry, grape, and pear tomatoes in varied colors
- 1/2 cup crumbled gorgonzola cheese
- 1 ripe avocado, cut into cubes
- 1 cup sliced basil leaves
- 1/4 cup extra-virgin olive oil
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
Twice-Baked Sweet Potatoes
By cmschnettler
Preheat oven to 400F. Prick sweet potatoes with a fork
- 2 sweet potatoes (about 12 ounces each)
- 1tablespoon olive oil
- 1/2 yellow onion, diced
- 3/4cup stemmed and chopped leaf lettuce
- 1/4cup plain yogurt
- 1/4 cup grated Parmigiano Reggiano cheese
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 cup crumbled bleu cheese
Breakfast Cookies
By cmschnettler
In a large bowl, whisk egg and sugar together until smooth
- 1 large egg
- 1/4 cup loosely packed brown sugar
- 2 teaspoons vanilla extract
- 1 medium ripe banana, mashed
- 1 1/2 tablespoon honey
- 1/4 cup unsalted butter, melted and cooled
- 1 1/2 cups whole wheat pastry flour
- 1 cup old-fashioned oats
- 2 tablespoons ground flaxseed
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 tablespoons peanut butter, melted
- 1/2 cup chocolate chips
- 1/4 cup dried cherries or cranberries (or dried fruit of your choice!)
Bacon Wrapped Chicken
By cmschnettler
Line bottom of Crock Pot with the ham
- 4 chicken breasts, boneless, skinless
- 4 slices bacon
- 8-10 slices ham or chipped beef
- 1 c. sour cream
- 1 can cream of mushroom soup
- sauteed mushrooms or pimiento slices for garnish
Apple Pecan Pie
By cmschnettler
Preheat oven to 350°. Peel and slice the apples into a large bowl
- 2 apples
- 3/4 Cup sugar
- 1/3 Cup flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. CINNAMON
- 1/2 tsp. salt
- 2 eggs, beaten with a fork
- 1 tsp. PURE VANILLA EXTRACT
- 1 Cup pecans (we used halved; chopped would work)
Cheesy Cauliflower Patties
By cmschnettler
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes
- Ingredients
- 1 large cauliflower
- 2 eggs
- 1/2 c. chedder cheese, grated
- 1/2 c. panko bread crumbs
- 1/2 tsp cayenne pepper
- salt
- olive oil
Undone Stuffed Pepper Casserole
By cmschnettler
HEAT oven to 350ºF. BROWN meat with peppers and garlic in large skillet; drain
- 1 1
- lb. lean ground beef
- 2 2
- green peppers, coarsely chopped
- 3 3
- cloves garlic, minced
- 2 2
- cups cooked long-grain white rice
- 1 1
- jar (24 oz.) spaghetti sauce
- 1-1/2 1-1/2
- cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
Southwest Pork Sausage & Sweet Potato Hash
By cmschnettler
Preheat the oven to 425 degrees F (220 degrees C)
- 1 poblano pepper
- 1 lb bulk pork sausage
- 2 Tbs butter
- 1 Tbs vegetable oil
- 3 bell peppers, diced
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 cup diced onion
- 3/4 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 4 eggs
- 1/4 cup salsa
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Chili Lime Black Beans
By cmschnettler
Put beans in microwave safe bowl or in saucepan
- 1 can black beans, rinsed & drained
- 1 Tbs. olive oil
- 1 garlic clove, minced
- 1 Tbs. serrano pepper, diced
- Juice of 1 lime
- pinch of salt
- Fresh cilantro, chopped (optional)
- Put beans in microwave safe bowl or in saucepan.
- Add seasonings & heat until hot. Add fresh cilantro, if desired.
Mile-High Meatless Lasagna Pie
By cmschnettler
Preheat oven to 375 degrees F
- 14 dried lasagna noodles
- 2 tablespoons olive oil, divided
- 1 1/2 cups finely chopped carrots (3 medium)
- 2 cups finely chopped zucchini (1 medium)
- 4 cloves garlic, minced
- 3 cups sliced fresh mushrooms (8 ounces)
- 2 6 ounce package prewashed baby spinach
- 2 tablespoons snipped fresh basil
- 1 egg, lightly beaten
- 1 15 ounce carton ricotta cheese
- 1/3 cup finely shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 26 ounce jar tomato-and-basil pasta sauce (2-1/2 cups)
- 2 cups shredded Italian Fontina or mozzarella cheese (8 ounces)
- Rosemary sprigs (optional)