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Recipes
Cheesy Brussels Sprout Bake
By cmschnettler
Preheat oven to 375 degrees F
- 3 tbsp. butter
- 2 lb. Brussels sprouts, halved
- kosher salt
- 1/2 tsp. cayenne pepper
- 3/4 c. heavy cream
- 1/2 c. grated sharp white cheddar
- 1/2 c. Gruyère
- 1/2 c. cooked bacon crumbles
Spicy Sweet-Potato Fries
By cmschnettler
1. Preheat oven to 425 degrees F
- 2 large sweet potatoes see savings
- 2 tablespoons vegetable oil see savings
- 2 teaspoons kosher salt see savings
- 1/4 teaspoon ground cinnamon see savings
- 1/4 teaspoon paprika see savings
- 1/4 teaspoon cayenne pepper see savings
Santa Fe Chicken Enchilada Soup
By cmschnettler
HEAT oven to 400°F. TOSS tortilla strips with oil; spread into single layer on baking sheet
- 4 corn tortillas (6 inch), cut into strips
- 1 tsp. oil
- 8 oz. boneless skinless chicken breasts, cut into bite-size pieces
- 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme OR 4 oz. light cream cheese mixed with 4 oz. light sour cream
- 1 cup milk
- 2 cans (15 oz.) black beans, rinsed
- Mexican spices
- Hatch chilies, chopped
- Poblano pepper, chopped
- 1 can (11 oz.) corn, drained
- 1 can (14.5 oz.) diced tomatoes, drained
- 1 can Rotel
- 1 can enchilada sauce
- 1 can chicken stock
- 1/4 cup chopped fresh cilantro
Olive Garden Salad Dressing
By cmschnettler
Combine ingredients and blend until well mixed
- 1/3 cup White Vinegar
- 1/2 cup Vegetable Oil
- 1/4 cup Olive Oil
- 1 tsp Mayonnaise
- 1/2 tsp Garlic Powder
- 1/2 tsp Sugar
- 1/4 tsp Pepper
- 1/2 tsp Salt
- 1/2 tsp Italian Seasoning
- 1 packet Good Seasons Italian Salad Dressing
- 1 tsp grated Parmesan
- 1/8 tsp Lemon Juice
- 4 tbsp Water
Chili Chicken 'n Ranch BBQ Crescent Squares
By cmschnettler
Heat oven to 375 degrees
- 2 pkg Pillsbury Crescent Rolls
- 1 &1/2 c. hickory sauce
- 1 pkg ready-made chicken strips, chopped
- 6 slices bacon, cooked & crumbled
- 2 c. cheddar or Colby Jack, shredded
- 1 c. ranch dressing
- 1 tsp. chili powder
- 1 Tbs. scallions, chopped
Lasagna Soup
By cmschnettler
In a large skillet over medium heat, heat oil
- 1 tbsp. extra-virgin olive oil
- 1 yellow onion, chopped
- kosher salt
- 1 lb. ground beef
- 4 cloves garlic, minced
- 28 oz. can crushed tomatoes
- 1 tbsp. dried oregano
- 5 c. low-sodium chicken broth
- 8 oz. lasagna noodles, broke into 2" pieces
- 2 c. shredded mozzarella
- Grated Parmesan, for garnish
- Torn fresh basil, for garnish
Fennel Slaw
By cmschnettler
Mix 1st 6 ingredients together in large bowl
- 1/4 c. mayonnaise
- 1 Tbs. red wine vinegar
- 2 Tbs. OJ
- 1 tsp. sugar
- 1 minced jalapeno pepper
- 1/2 tsp. each oregano, cumin & fennel fronds
- 2 c. thinly sliced cabbage (red & green)
- 4 sliced scallions
- 4 strips bacon, crumbled
- S&P
CHICKEN PIRI PIRI
By cmschnettler
If the chicken is already butterflied, move to the next step
- 1 (3 1/2- to 4-pound) chicken
- 4 jalapeno peppers
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons hot paprika
- 1/2 teaspoon dried oregano
- 3 garlic cloves
- 1 teaspoon salt
Chicago Deep Dish Pizza
By cmschnettler
For dough: Sprinkle the yeast over the water
- Sauce:
- 1 pkg active dry yeast
- 1/2 c warm water (105 to 115 degrees F)
- 1 tbsp olive oil
- 1 &1/2 to 1&3/4 C unbleached all-purpose flour
- 1/4 c whole wheat flour
- 1 tsp salt
- 14 oz. can petite diced tomatoes, drained. (Push on tomatoes with spoon or use fingers to drain more liquid. continue to drain while dough is rising)
- 1/3 c. pizza sauce
- Toppings:
- 1 &1/2 to 2 c. shredded Mozzarella cheese
- Fresh basil
- Black olives, drained & sliced
- Mushrooms, sliced
- Grated Parmesan
- Other toppings of choice
- Instructions
Creamy Double Mashed Potatoes
By cmschnettler
COOK potatoes in boiling water in large saucepan 15 to 20 min
- 1 lb. sweet potatoes (about 2), peeled, cut into chunks
- 1 lb. red potatoes (about 3), peeled, cut into chunks
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1/2 c fat-free reduced-sodium chicken broth
- 4 slices OSCAR MAYER Bacon, cooked, crumbled