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Recipes
Easy Chicken Fajita Soup
By Karins_Cookin
Heat oil in a large soup pot over medium heat
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken breasts, cut into strips
- 1 (1.27 ounce) packet fajita seasoning
- 1 red bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 1 poblano pepper, cut into thin strips
- 1 large onion, cut into thin strips
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 1 (15 ounce) can seasoned black beans
- 1 (14 ounce) can chicken broth
- 1 dash hot sauce
- salt and pepper to taste
Broccoli-Stuffed Potatoes
By Karins_Cookin
Fat-free yogurt and broccoli make a better-for-you stuffing in delicious twice-baked potatoes
- 2 medium baking potatoes (6 oz each)
- 2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
- 2 tablespoons chopped onion
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, cooked, chopped
- 1 tablespoon chopped pimientos
Vanilla Crepes
By Karins_Cookin
After we Made these we felt like there was a lot of Vanilla, so the next time we plan to cut it down a little
- 3 cups milk
- 6 egg yolks
- 1/4 cup vanilla extract
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup and 2 tablespoons melted butter
Caprese Lasagna Roll-Ups
By Karins_Cookin
Preheat oven to 350 degrees
- 14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
- 3/4 cup Ricotta cheese
- 1 large egg white
- 1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
- freshly ground black pepper
- 3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
- 1/4 cup chopped fresh basil, plus more for garnish
- 1 cup marinara sauce, recipe follows
- Simple Marinara Sauce*
- 2 Tbsp extra virgin olive oil
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic finely minced
- 1 (28 oz) can crushed tomatoes
- salt and freshly ground black pepper to taste
Dulce De Leche
By Karins_Cookin
Adjust oven rack to center position
- 2 (14-ounce) cans sweetened condensed milk
- Pinch of coarse salt
- Hot water
Rosemary-Infused Lemonade
By Karins_Cookin
Bring 6 cups water to a boil in a saucepan
- 2 small sprigs fresh rosemary, plus more for serving (optional)
- Kosher salt
- 1 cup fresh lemon juice, or more to taste
- 1/2 cup agave nectar or other natural sweetener, or more to taste
- Lemon slices, for serving (optional)
Frozen Toffee Bits Pie
By Karins_Cookin
In a large bowl, beat cream cheese and sugar until smooth
- 1 package (3 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
- 2 tablespoons sugar
- 1/2 cup half-and-half cream
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 package (8 ounces) milk chocolate English toffee bits, divided
- 1 graham cracker crust (9 inches)
Mormon Margaritas
By Karins_Cookin
Fill blender with strawberries, 1/2 cup sugar, and enough water to blend
- 2 cans frozen lemonade concentrate
- 1 can frozen limeade concentrate
- 5 cups strawberries
- 2 cups sugar
- ice
- water
Lemon-Poppy Seed Bread Recipe
By Karins_Cookin
This tart, yet sweet, tea bread, from Sister Schubert’s book, Cast Your Bread Upon the Waters: Recipes for Succes...
- Bread
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- 2 tablespoons coarsely grated lemon rind
- 2 cups sugar
- 1 cup vegetable oil
- ¾ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 large eggs
- Glaze
- 2 cups powdered sugar, sifted
- 2 teaspoons coarsely grated lemon rind
- ¼ cup fresh lemon juice
Building Blocks Cakes
By Karins_Cookin
Building a birthday cake is fun and easy thanks to cake mix, ready-to-spread frosting and marshmallows
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
- Red, yellow and blue gel or paste food colors
- Tray or cardboard, 15x12 inches, covered
- 12 large marshmallows, cut in half crosswise