Cmschnettler's profile page
Recipes
Chocolate Babka
By cmschnettler
Make the dough: Combine the yeast and 2 tablespoons warm water in the bowl of a stand mixer; set aside until foamy,...
- For the dough:
- 1 1/2 teaspoons active dry yeast (about 1/2 packet)
- 1/3 cup whole milk
- 1/4 cup sour cream
- 1 large egg yolk plus 1 whole egg
- 1 3/4 cups bread flour, plus more for dusting
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter, at room temperature, plus more for brushing
- For the filling:
- 1/2 cup blanched almonds
- 1/3 cup granulated sugar
- 4 tablespoons unsalted butter, at room temperature
- 1 large egg
- 2 tablespoons dark rum
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon finely grated orange zest (optional)
- 1/4 teaspoon almond extract
- 6 ounces semisweet chocolate, finely chopped
- For the streusel:
- 6 tablespoons confectioners' sugar
- 1/3 cup all-purpose flour
- 3 tablespoons unsalted butter, at room temperature
- 1 large egg, beaten
Spaghetti with Bacon
By cmschnettler
1. Heat bacon in a 6-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 min...
- 12 oz. thick-cut bacon, cut crosswise into 1/4" strips
- 2 tbsp. unsalted butter
- 2 medium carrots, finely chopped
- 1 large yellow onion, finely chopped
- Kosher salt, to taste
- 4 cloves garlic, finely chopped
- 1 sprig rosemary
- 1 sprig sage
- 2 tbsp. red wine
- 1 (28-oz). can whole, peeled tomatoes in juice, crushed by hand
- 2 tbsp. olive oil
- 2 tsp. freshly ground black pepper, plus more to taste
- 1 tsp. crushed red chile flakes
- 1 lb. dried spaghetti
- Finely grated pecorino, to garnish
- Thinly sliced parsley, to garnish
Chicken With Sun-Dried Tomatoes
By cmschnettler
Heat oil in skillet over medium-high heat
- 3 Tbs. olive oil
- 4 skinless, boneless chicken breasts
- 1 shallot, finely chopped
- 1 can condensed cream of mushroom soup
- 3/4 c. water
- 1/4 c. thinly sliced sun-dried tomatoes
- 1 Tbs. red wine vinegar
- 2 Tbs. chopped fresh basil
- 2 Tbs. sliced Kalamata olives
- 4 c. cooked extra wide egg noodles
- 1/4 c. shredded Parmesan cheese
Salsa Chicken Wrap With Pineapple Pico Di Gallo
By cmschnettler
COMBINE first 5 ingredients
- 2 c finely chopped fresh pineapple
- 1/4 c finely chopped red onions
- 2 Tbsp. chopped cilantro
- 1 Tbsp. finely chopped jalapeño or serrano peppers
- 1 Tbsp. lime juice
- 2 c shredded cooked chicken
- 1/4 c KRAFT Zesty Italian Dressing
- 1/2 c (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
- 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 4 flour tortillas (10 inch)
- 4 leaf lettuce leaves
- 1 large tomato, cut into 8 thin slices, halved
Chicken & Spinach Pasta Bake
By cmschnettler
Prepare rigatoni according to pkg directions
- 8 oz uncooked rigatoni
- 1 T olive oil
- 1 c chopped onion
- 1 (10 oz) pack frozen spinach, thawed
- 3 c cubed, cooked chicken breasts
- 1 (14 oz) can Italian-style diced tomatoes, drained
- 1 (8 oz) container Philadelphia chive & onion cream cheese
- 1/2 t salt, 1/2 t pepper
- 1 1/2 c shredded mozzarella cheese
Cold Peanut-Sesame Noodles
By cmschnettler
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces flat Chinese egg noodles
- 3/4 cup strong brewed green tea
- 1/3 cup natural peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar (not seasoned)
- 3 tablespoons packed light brown sugar
- 1/4 cup roasted peanut oil
- 2 tablespoons toasted sesame seeds, plus more for topping
- 1 teaspoon chili-garlic sauce
- 1 teaspoon toasted sesame oil
- 1 1-inch piece ginger, peeled
- 1 small clove garlic
- 2 carrots, finely grated
- Chopped fresh cilantro and peanuts, for topping
Pumpkin Ice Cream Pie
By cmschnettler
Mix ice cream, pumpkin, pumpkin pie spice, vanilla & toffee bits
- 1 gt softened vanilla ice cream
- 15 oz. can pumpkin
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla
- 3/4 c. toffee bits
- 6 oz. ready-to-fill graham cracker crust
- Whipped cream
- Cinnamon & sugar
Salad Dressing
By cmschnettler
Mix all ingredients well
- Dressing:
- 2 TB. CREAMY PEPPERCORN SALAD DRESSING BASE
- 1-2 tsp. CHILI 9000 or CHILI 3000, divided
- 2 TB. water
- 1/2 Cup light mayo
- 1/2 Cup sour cream
- 1 TB. balsamic or red wine vinegar
Tomato-Basil Chicken Roll-Ups
By cmschnettler
HEAT oven to 400°F. MIX cream cheese, onions, 2 Tbsp
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 2 green onions, finely chopped
- 6 Tbsp. chopped fresh basil, divided
- 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
- 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
- 2 jars (14 oz.) spaghetti sauce
Chorizo and Black Bean Pizza Pie
By cmschnettler
In a large bowl stir together 1 1/4 cups of the flour, the cornmeal, yeast, and salt
- 1 1/2 - 1 3/4 cups all-purpose flour
- 3 tablespoons cornmeal
- 1 1/2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2/3 cup warm water (105 degrees F to 115 degrees F)
- 1 tablespoon olive oil
- 1 tablespoon honey
- 6 - 8 ounces uncooked chorizo sausage links, casings removed, and/or ground beef
- 3/4 cup chopped red sweet pepper
- 1 15 ounce can black beans, rinsed and drained
- 1 4 ounce can diced green chile peppers, undrained
- Nonstick cooking spray
- 1 cup shredded Colby and Monterey Jack, Monterey Jack, and/or cheddar cheese (4 oz.)