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Recipes
Sweet Potato Black Bean Enchiladas
By cmschnettler
Preheat oven to 375°. Wash and cut the sweet potatoes into bite-sized chunks
- Optional:
- 5-6 large flour tortillas
- 2 large sweet potatoes, peeled if desired
- 1/4 Cup soy sauce, low sodium
- 2/3 Cup apple cider vinegar, divided
- 2 leeks, washed and thinly sliced
- 4 cloves garlic, chopped (1 tsp. PENZEYS MINCED GARLIC)
- 1 tsp. GROUND CUMIN
- 1 dried HOT CHILI PEPPER, crushed (your choice -SANAAM, ARBOL, TIEN TSIN)
- 1 15-oz. can black beans
- 3 Cups grated sharp cheddar cheese, divided
- vegetable or corn oil
- 1/2 lb. chorizo sausage
- 1-2 Cups salsa
- 1/2-1 Cup sour cream
- 1-2 TB. chopped fresh cilantro
Triple-Chocolate Mousse Cake
By cmschnettler
SPRAY 12-cup fluted tube pan with cooking spray; pour in chocolate syrup
- 1/2 cup chocolate syrup
- 1 pkg. (2-layer size) chocolate cake mix
- 1 cup water
- 1/3 cup oil
- 7 eggs, divided
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 can (12 oz.) evaporated milk
- 4 squares BAKER'S Semi-Sweet Chocolate, melted
- 1 cup thawed COOL WHIP Whipped Topping
Easy Blender Salsa
By cmschnettler
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so u...
- 1- 14 oz can diced tomatoes
- 1- 10 oz can orginal Rotel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
- juice of 1 lime
Mushroom & Cheese Tacos
By cmschnettler
Heat the oil in a large frying pan over medium-high heat
- 2 TB. canola oil
- 2 6-oz. pkgs. sliced portobella mushrooms
- 1 medium onion, minced
- 1 tomato, chopped
- 2 tsp. ARIZONA DREAMING, divided
- 1-2 TB. balsamic vinegar
- 1/4 c water
- 1 c Gruyère or Chihuahua cheese, shredded
Tequila-Infused Queso
By cmschnettler
Heat oil in lg. skillet over medium heat
- 1 Tbs. olive oil
- 1 lg. ripe tomato, cored, seeded & cut in 1/4 in. pieces
- Hot green chilies to taste (1 lg jalapeno or 2 lg serranos), stemmed, seeded & finely chopped
- 3 Tbs. tequila (silver label)
- 8 oz. Chihuahua or other Mexican melting cheese, shredded
- 1/2 c. chopped cilantro
- Tortilla chips
- Salsa (optional)
King Ranch Casserole
By cmschnettler
Stir the soup, picante sauce, sour cream, chili powder, tomatoes and chicken in a medium bowl
- 1 1 3/4 98% (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 3/4 3/4 3/4 cup Pace® Picante Sauce
- 3/4 3/4 3/4 cup sour cream
- 1 1 1 tablespoon chili powder
- 2 2 2 medium tomatoes, chopped (about 2 cups)
- 3 3 3 cups cubed cooked chicken or turkey
- 12 12 1-inch corn tortillas (6-inch), cut into 1-inch pieces
- 1 1 4 cup shredded Cheddar cheese (about 4 ounces)
- Sliced green onion
Korean Marinade
By cmschnettler
Combine all ingredients in a jar; shake well
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons sesame oil
- 1/4 cup rice vinegar
- 1/4 cup dark brown sugar
- 2 cloves garlic, minced
- 2 tablespoons minced, peeled gingerroot
- 4 green onions, minced
- 2 tablespoons Sriracha or chile paste with garlic
- 1/4 cup sake or sherry
Spicy Thai Peanut Sauce
By cmschnettler
Whisk together all ingredients & serve with pretzel bites
- 1/2 c. chunky peanut butter
- 3 Tbs. water.
- 2 Tbs. fresh lime juice
- 1 Tbs. Sriracha chili sauce
- 1 tsp. soy sauce
- 1 tsp. peeled & grated fresh ginger
- 1 Tbs. finely chopped cilantro
- 1 Tbs. finely chopped jalapeno pepper
Cheesecake Cookies
By cmschnettler
Preheat the oven to 350 degrees F
- 1 1/4 cup graham crackers, finely crushed (1 sleeve)
- 1 cup flour
- 1 1/2 tsp baking powder
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 egg, separated
- 3 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 tsp lemon zest
- 1/2 tsp vanilla extract
Traditional Fry Bread
By cmschnettler
Mix flour, baking powder and salt
- 4 cups flour
- 2 tbsp. baking powder
- 1 tsp. salt
- 1/2 cup shortening
- 1 cup warm water