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Recipes
Cajun Chicken Pasta
By Karins_Cookin
Cook pasta according to package directions
- 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
- 3 teaspoons Cajun Spice Mix, More To Taste
- 1 pound Fettuccine
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Green Bell Pepper, Seeded And Sliced
- 1 whole Red Bell Pepper, Seeded And Sliced
- 1/2 whole Large Red Onion, Sliced
- 3 cloves Garlic, Minced
- 4 whole Roma Tomatoes, Diced
- 2 1/2 cups Low Sodium Chicken Broth
- 1 cup Heavy Cream
- Cayenne Pepper To Taste
- Freshly Ground Black Pepper, To Taste
- Salt To Taste
- Chopped Fresh Parsley, To Taste
Peanut Butter Cup Pie
By Karins_Cookin
Prep Time: 15 min. plus refrigerating
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup plus 1 Tbsp. creamy peanut butter, divided
- 1 cup cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 2 1/2 cups COOL WHIP Whipped Topping, thawed, divided
- 1 OREO Pie Crust (6 oz.)
- 3 squares BAKER'S Semi-Sweet Chocolate
Rachel Ray's Stuffin Muffins
By Karins_Cookin
Preheat oven to 375 degrees F
- Ingredients
- Recipe courtesy Rachael Ray
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 stick butter, softened
- 1 fresh bay leaf, available in produce department
- 4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
- 1 medium to large yellow skinned onion, chopped
- 3 McIntosh apples, quartered and chopped
- Salt and pepper
- 2 tablespoons poultry seasoning
- 1/4 cup chopped fresh parsley leaves
- 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
- 2 to 3 cups chicken stock, available in paper containers on the soup aisle
Cheese Sauce For Cheese Fries And Nachos
By Karins_Cookin
Add cheese and cornstarch to large bowl
- 8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack—see note) -- grated on large holes of a box grater
- 1 tablespoon corn starch
- 1 can evaporated milk -- (12-ounce)
- 2 teaspoons Franks Red Hot or other hot sauce
Cheddar Biscuits
By Karins_Cookin
Preheat your oven to 400 degrees
- 2 1/2 cups Bisquick baking mix
- 3/4 cup cold whole milk
- 4 tablespoons cold butter (1/2 stick)
- 1/4 teaspoon garlic powder
- 1 cup cheddar cheese (heaping), grated
- Brush on Top
- 2 tablespoons butter, melted
- 1/4 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- pinch salt
Herbed Potato Fans
By Karins_Cookin
* With a sharp knife, cut each potato into 1/2-in
- 2 medium baking potatoes
- 2 tablespoons olive oil
- 1 teaspoon white wine or chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon each dried parsley flakes, thyme and rosemary, crushed
- 1/8 teaspoon pepper
- Green onions and sour cream, optional
Pretzel Cookies with Chocolate & Peanut Butter Chips
By Karins_Cookin
1. In a medium bowl, sift together the flour, baking soda, and salt
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup butter, softened
- ½ cup tightly packed light brown sugar
- 1/3 cup granulated sugar
- 1 egg (beaten)
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- ½ cup peanut butter chips
- ½ cup broken pretzel pieces
- Sea salt or pretzel salt
Smoky Mac 'n Cheese
By Karins_Cookin
1.Cook and drain macaroni as directed on box
- 3 cups uncooked elbow macaroni (12 oz)
- 1 1/2 cups whipping cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon coarse (kosher or sea) salt
- 1/4 teaspoon ground red pepper (cayenne)
- 8 oz smoked Cheddar cheese, shredded (2 cups)
- 2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, well drained
- 1/4 cup sliced green onions (4 medium)
- 1/3 cup grated Parmesan cheese
- 1/3 cup Progresso® plain bread crumbs
- 2 teaspoons olive oil
ORIENTAL CHICKEN SALAD
By Karins_Cookin
Pour the marinade into a small bowl and then add your diced cooked chicken
- 1 chicken breast, cooked and diced
- 1 cup of Yoshidas Original Gourmet sauce
- 3 c of fresh Romaine lettuce
- 1/2 c Mandarin Oranges
- 1/2 c Pineapple Tidbits
- 1/8 c sliced Almonds
- apple slices
- Creamy Poppyseed dressing
Mini Apple Turnovers
By Karins_Cookin
In a large bowl, beat cream cheese and butter until smooth
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup butter, softened
- 1 egg, separated
- 3 tablespoons cold water, divided
- 2 cups all-purpose flour
- 7 cups thinly sliced peeled tart apples
- 3/4 cup sugar
- 1-1/2 teaspoons ground cinnamon
- Additional sugar, optional
- Vanilla ice cream, optional