Cmschnettler's profile page
Recipes
Shortbread Cookies
By cmschnettler
Preheat the oven to 350 degrees
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 11/2 tsp almond extract
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
- 1 cup chopped nuts
Slow Cooker Teriyaki Chicken
By cmschnettler
Place chicken in the crockpot
- 2 lbs boneless chicken breasts (or leg quarters)
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 2 tablespoons cider vinegar
- 1/2 teaspoon ground ginger
- 1 clove minced garlic
- 1/8 teaspoon pepper
- 2 teaspoons cornstarch
- 2 teaspoons water
- Toasted sesame seeds
Mexican Chocolate Shots
By cmschnettler
Mix together Chocolate Liqueur, Amaretto, and Vodka
- 2 tablespoons Godiva Chocolate Liqueur
- 1 tablespoon Disaronno Amaretto
- 1 tablespoon Pinnacle Atomoic Hots Vodka
- 2-4 tablespoons Chocolate (or regular) Whipped Cream
- Ground cinnamon
Honey Ham Biscuit Sliders
By cmschnettler
Preheat oven to 400. Lightly spray a 9-inch pan with cooking spray
- 1 can Grands Jr Butter Tasting Biscuits (10 count)
- 1/2 lb deli ham, shaved
- 1 cup shredded swiss cheese
- 1/4 cup honey mustard dressing
- 1 Tbsp butter, melted
- 2 Tbsp honey
Jalapeño-Lime Quinoa and Bok Choy
By cmschnettler
Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat
- Olive oil
- Minced garlic
- Minced jalapeno
- Water
- Quinoa
- Salt
- Baby bok choy
- Lime
Creamy Chicken Enchiladas Verde recipe
By cmschnettler
HEAT oven to 350°F. MIX sour cream and salsa until well blended
- 1 1
- cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 1
- cup tomatillo salsa
- 1 1
- small onion, chopped
- 2 2
- cloves garlic, minced
- 2 2
- tsp. oil
- 3 3
- cups shredded cooked chicken breasts
- 1-1/2 1-1/2
- cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
- 1 1
- can (4 oz.) chopped green chiles, drained
- 8 8
- flour tortillas (6 inch)
Rosemary Roasted Nuts
By cmschnettler
Preheat the oven to 375 degrees F
- 1 1/4 pounds deluxe mixed nuts
- 2 Tbs. coarsely chopped rosemary leaves
- 1/2 teaspoon cayenne
- 2 teaspoons dark brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon melted butter
Fiesta Chicken Enchiladas
By cmschnettler
HEAT oven to 350°F. HEAT large skillet spayed with cooking spray on medium heat
- 1 small onion, chopped (Can substitute 1 4 oz. chopped green chilies, divided)
- 1 clove garlic, minced
- 1 lb. cooked boneless skinless chicken breasts, shredded
- 1 c chunky salsa, divided
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1 Tbsp. chopped cilantro
- 1 tsp. ground cumin
- 1 c shredded Cheddar & Monterey Jack Cheese, divided
- 8 flour tortillas (6 inch)
Reuben Pie
By cmschnettler
In mixing bowl, combine egg, milk, bread crumbs, onions, salt, pepper, & mustard
- 1 deep dish pie crust shell
- 1 egg, beaten
- 1/3 c. evaporated milk
- 3/4 c. soft rye bread crumbs (about 1 slice)
- 3/4 c. chopped onion
- 1/4 tsp. salt
- Dash pepper
- 1/2 tsp. prepared mustard
- 1 can (8 oz.) sauerkraut, drained
- 1/2 lb. ground chuck
- 1 can (12 oz.) corned beef, flaked
- 4 oz. grated swiss cheese
Sweet Potato Wedges with Lime Mayo
By cmschnettler
4 servings
- 3 sweet potatoes (about 1 1/2 pounds), peeled, each cut lengthwise into 8 wedges
- 2 tablespoons vegetable oil
- Kosher salt, freshly ground pepper
- 1/3 cup mayonnaise
- 1/4 teaspoon finely grated lime zest
- 2 teaspoons fresh lime juice
- Chopped fresh cilantro (for serving)