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Recipes
Shortbread Cookies
By Karins_Cookin
Barefoot Contessa recipe
- 3/4 pound unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 tsp pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 tsp salt
- 6 to 7 ounces very good semisweet chocolate, finely chopped
Spicy Double-Mozzarella Pancetta Pizza
By Karins_Cookin
Heat oven to 425°F. Brush oil on bottom and sides of 15x10x1-inch pan
- Crust :
- 1 tablespoon CRISCO® 100% Extra Virgin or Pure Olive Oil
- 2 tablespoons yellow cornmeal
- 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
- Seasoning Blend :
- 2 tablespoons grated Asiago cheese
- 2 tablespoons sesame seed
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 - 1 teaspoon crushed red pepper flakes
- Toppings :
- 8 oz fresh mozzarella cheese, cut into 1/4-inch cubes
- 2 cups shredded mozzarella cheese (8 oz)
- 1/4 cup chopped dry-pack sun-dried tomatoes
- 4 oz thinly sliced pancetta or smoked ham, chopped (about 1/2 cup)
Slow Cooker Tomatillo Cream Cheese Enchiladas
By Karins_Cookin
1. Cook the chicken any way that you want and cut into small pieces or shred
- 6 boneless, skinless chicken thighs
- 1 (14 oz) can black beans (or make 2/3 cup dried beans in your slow cooker prior)
- 1 (13.75 oz) can cream of chicken soup
- 4 oz cream cheese, softened
- 1/2 tsp garlic powder
- 1 tsp ground cumin
- Juice of 2 limes (mine equalled about 2 Tbsp)
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 (8-10 inch) flour tortillas (I used whole wheat)
- 1 (16 oz) jar tomatillo salsa verde
- 1 cup shredded cheese of your choice
GoGreen Beans 4-6 Months
By Karins_Cookin
Place green beans in steamer
- 1 lb. fresh green beans, washed and ends removed
- 1/2 cup water
Cheesy Ham and Hash Brown Casserole
By Karins_Cookin
“I mostly use this as a breakfast casserole, but it’s great anytime
- 1 (32 ounce) package frozen hash brown potatoes
- 8 ounces cooked, diced ham
- 2 (10.75 ounce) cans condensed cream of potato soup
- 1 (16 ounce) container sour cream
- 2 cups shredded sharp Cheddar cheese
- 1 1/2 cups grated Parmesan cheese
Vanilla Bean Ice Cream, French-Style
By Karins_Cookin
Prep Time: 8 hours Cook Time: 25 minutes Total Time: 8 hours, 25 minutes Yield: 1 quart Serving Size:
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream
- Pinch of salt
- 1 vanilla bean, split in half lengthwise
- 6 large egg yolks
- 3/4 teaspoon vanilla extract
All American BBQ Bacon Cheeseburgers
By Karins_Cookin
HEAT broiler. RESERVE 1/4 cup barbecue sauce
- 1/2 cup KRAFT Original Barbecue Sauce, divided
- 1 lb. ground beef
- 4 KRAFT Singles
- 4 kaiser rolls, split, toasted
- 4 lettuce leaves
- 1 tomato, cut into 4 slices
- 4 slices OSCAR MAYER Bacon, cooked, broken in half
Onion Petal Dip
By Karins_Cookin
Mix ingredients. Refrigerate for at least an hour before serving
- 1/2 cup regular mayonnaise
- 2 tsp ketchup
- 2 tbsp Horseradish
- 1/3 tsp paprika
- 1/4 tsp salt
- dash of oregano, black pepper and cayenne pepper
Foil Chicken
By Karins_Cookin
- Oven to 400 - Spray 4 large sheets of heavy-duty foil with oil
- 1 packageStuffing mix; chicken flavor
- 1 1/4 cupWater
- 24 ounceBoneless skinless chicken breast; 6oz each
- 4 cupsBroccoli Florets
- 1 cupShredded chedar cheese
- 4 slicesCooked bacon; crumbled
- 4 tablespoonRanch dressing
30 Minute Scones
By Karins_Cookin
Dissolve yeast in warm water
- 1 pkg Dry Yeast (2 tsp)
- 1 1/3 cup Warm Water
- 3 Tbsp Sugar
- 1 1/2 tsp Salt
- 2 Tbsp Oil
- 3 cups Flour