Cmschnettler's profile page
Recipes
Bacon Roasted Chicken
By cmschnettler
Preheat oven to 450 degrees
- 2 Tbs. butter
- 1 4 lb. chicken
- Salt & pepper
- 1 tsp. poultry seasoning
- 2 carrots, cut in chunks
- Paprika
- 8 slices bacon
- 2 c. beef broth
Poblano Enchilada Quiche
By cmschnettler
4 large eggs 3/4 cup heavy cream Kosher salt and freshly ground pepper 3 tablespoons extra-virgin oliv...
- 4 large eggs
- 3/4 cup heavy cream
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 small to medium poblano chile pepper, seeded and thinly sliced
- 2 scallions, thinly sliced
- 1/2 cup shredded Mexican blend cheese
- 1 10-ounce can red enchilada sauce
- 3 6-inch corn tortillas, 2 cut in half
Cardamom Cookies
By cmschnettler
1. Preheat the oven to 275 degrees F (135 degrees C)
- 1 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg, separated
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon cardamom
- 3/4 teaspoon salt
- 1/3 cup chopped pecans
- 1 1/2 tablespoons Butter
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or as needed
Mexican Bean & Tortilla Pie
By cmschnettler
* Preheat oven to 400°F
- 1 cup(s) canned tomato sauce
- 3/4 cup(s) salsa
- 1/4 cup(s) cilantro, fresh, chopped
- 2 tsp chili powder
- 1 tsp Durkee ground cumin, or other brand
- 5 medium corn tortilla(s), 6-inches each
- 30 oz canned black beans, drained, rinsed and mashed
- 8 oz chopped green chilies, canned
- 1/2 cup(s) low-fat shredded cheddar cheese
Chocolate Pudding
By cmschnettler
1. In a medium saucepan combine cornstarch, sugar, salt, chocolate and milk
- 2 1/2 tablespoons cornstarch
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 ounces semisweet chocolate
- 2 cups milk
- 2 large egg yolks, beaten
- 1 tablespoon unsalted butter
Key West Chicken
By cmschnettler
In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp vegetable oil
- 1 tsp lime juice
- 1 tsp garlic, chopped
- 4 boneless, skinless chicken breast, halves
Fiesta Bean and Cheese Dip
By cmschnettler
Preheat oven to 425°F. Coat 1-1/2 qt
- 1 package (8 oz.) cream cheese, softened to room temperature
- 1/2 cup Heinz® Tomato Ketchup
- 1 packet (1.25 oz.) taco seasoning mix
- 1 can (16 oz.) Heinz® Homestyle Brown Sugar and Bacon Beans
- 1 package (8 oz.) shredded Colby and Monterey jack cheese blend, divided
- 1 can (4.5 oz.) chopped green chiles, drained
Roquefort Pear Salad
By cmschnettler
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans
- 1 head leaf lettuce, torn into bite-size pieces
- 3 pears - peeled, cored and chopped
- 5 ounces Roquefort cheese, crumbled
- 1 avocado, peeled, pitted & diced
- 1/2 cup thinly sliced green onions
- 1/4 cup white sugar
- 1/2 cup pecans
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons prepared mustard
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- fresh ground black pepper to taste
Pumpkin Gingerbread Loaf
By cmschnettler
Directions Preheat the oven to 350°F
- 2 cups whole grain pastry flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup molasses
- 3/4 cup light soy milk
- 1 tablespoon grated fresh ginger (optional)
- 1 cup pumpkin puree
- 1/2 cup walnuts, chopped
Gouda and Spinach Stuffed Chicken Breasts
By cmschnettler
Preheat the oven to 400 degrees F (200 degrees C)
- 4 (6 ounce) thick cut chicken breasts
- 8 slices smoked Gouda cheese
- 1/2 pound fresh spinach, rinsed and torn into bite-size pieces
- 3 tablespoons horseradish mustard
- 1 cup panko crumbs or breadcrumbs
- Seasoning