Cmschnettler's profile page
Recipes
Sweet Potato Dog Chew - Vegetarian Alternative to Rawhide
By cmschnettler
Preheat oven to 250° F Cut off one side of the sweet potato lengthwise, as close to the edge as possible
- 1 Large Sweet Potato, washed & dried
Turkey Wrap
By cmschnettler
Layer ingredients with mayo & roll up
- Turkey
- Cheddar
- Avocado
- Sprouts
- Cranberries
- Pecans
- Wrap
- Mayo
Bacon Quesadillas
By cmschnettler
HEAT oven to 400°F. PLACE tortillas in single layer on baking sheet sprayed with cooking spray
- 4 flour tortillas, (6 inch)
- 1 c KRAFT Shredded Colby & Monterey Jack Cheese
- 1/4 c OSCAR MAYER Real Bacon Bits
- 2 green onions, thinly sliced (Can substitute 1 4 oz. can chopped green chilies, drained)
Bacon Pie
By cmschnettler
1. To prepare crust, coat a 9-inch deep-dish pie plate with cooking spray
- — Crust:
- Cooking spray
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter
- 2 to 4 tablespoons ice water
- — Filling:
- 1 tablespoon butter
- 1/4 cup chopped green onions
- 2 eggs
- 1/2 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper, plus more for top
- 1 cup (4-ounces) shredded white Cheddar cheese
- 1/2 cup corn kernels, fresh or frozen
- 4 slices thick, smoky-style bacon, cooked and chopped
Sweet Potato, Corn, and Black Bean Enchiladas
By cmschnettler
Preheat oven to 350F and spray an 8x10-inch baking dish or similar with cooking spray; set aside
- 1 large/extra large sweet potato, cooked, peeled, and diced into 1/2-inch cubes
- 1/2 cup corn and black bean salsa
- 2 to 2 1/2 cups shredded cheese, divided (I used a Mexican blend)
- 2 cups red enchilada sauce, divided
- 6 to 8 yellow or white corn tortilla shells
- finely diced red peppers or tomatoes, optional for garnishing
- cilantro, optional for garnishing
Sesame Cookies
By cmschnettler
Preheat oven to 400 degrees F (200 degrees C)
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup shortening
- 3/4 cup white sugar
- 1 egg
- 1 tablespoon anise seed, crushed
- 1 cup sesame seeds, toasted
Cream Cheese-Bacon Crescents
By cmschnettler
HEAT oven to 375ºF. MIX cream cheese spread and bacon until well blended
- 1 tub (8 oz) Chive & Onion Cream Cheese Spread
- 6 slices Bacon, cooked, crumbled
- 2 cans (8 oz. each) refrigerated crescent dinner rolls
Easy Baked Manicotti
By cmschnettler
SPREAD ¾ cup sauce onto bottom of 13x9-inch baking dish
- 2 cups spaghetti sauce, divided
- 1-3/4 cups POLLY-O Original Ricotta Cheese
- 1-1/2 cups KRAFT Shredded Mozzarella Cheese
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1 egg, beaten
- 1/4 cup pesto
- 12 manicotti shells, cooked, rinsed in cold water
Creamy Corn & Zucchini
By cmschnettler
Heat dressing in large skillet on medium-high heat
- 2 Tbsp. Zesty Italian Dressing
- 2 cups fresh corn kernels
- 1 zucchini, chopped
- 1/2 cup chopped onions
- 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
- 1/2 cup Sour Cream
- 3 slices Bacon, cooked, crumbled
- 1 Tbsp. chopped fresh cilantro
Shrimp Salad with Red Chile Mayonnaise
By cmschnettler
Whisk together all ingredients in a small bowl, cover and refrigerate for at least 30 minutes to allow flavors to ...
- Red Chile Mayonnaise:
- 1 cup mayonnaise
- 2 tablespoons ancho chile powder
- 2 teaspoons fresh lime juice
- 1 teaspoon lime zest
- 1/4 cup chopped cilantro
- Salt and freshly ground black pepper
- Shrimp Salad:
- 1 pound cooked shrimp (21-24 size), each shrimp, cut into 3 pieces
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- Red chile mayonnaise
- Salt and freshly ground black pepper
- 8 buns, sliced 3/4 of the way through
- 8 tablespoons unsalted butter, softened
- Blue corn chips, crumbled