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Recipes
Crockpot Triple Chocolate Mess
By chris5863
Spary crackpot with non-stick cooking spray Mix the first six ingredients together Stir in the chocolate chips P
- 1 chocolate cake mix
- l pkg instant chocolate pudding small or large (I used large)
- 1 pint sour cream
- 4 eggs
- 3/4 coil
- lc water
- 60 z chocolate chips
Barbecue Chicken Legs
By chris5863
Preheat oven to 425 degrees
- 18 whole Chicken Legs
- 1 Tablespoon Canola Oil
- 1/4 whole Onion, Diced
- 2 cloves Garlic, Minced
- 1 cup Ketchup
- 1/4 cups Packed Brown Sugar
- 2 Tablespoons (additional) Brown Sugar
- 4 Tablespoons Distilled Vinegar (less To Taste)
- 1 Tablespoon Worcestershire Sauce
- 1/3 cups Molasses
- 4 Tablespoons Chipotle Adobo Sauce (the Adobo Sauce Chipotle Peppers Are Packed In)
- Dash Of Salt
HAM & CHEESE BRUNCH SQUARES
By chris5863
Preheat the oven to 450°F (230°C)
- 2 cups (500 mL) grated Colby & Monterey Jack cheese blend or marble cheese blend (8 oz/250 g), divided
- 1 pkg (22.5 oz or 750 g) frozen toaster hash brown patties, thawed (about 10 patties)
- 8 oz (250 g) cream cheese, softened
- 12 eggs
- 1/2 tsp (2 mL) black pepper
- 8 oz (250 g) thickly sliced deli ham
- 4 –5 green onions with tops, divided
- 3 plum tomatoes
- Additional black pepper (optional)
Farro Risotto with Roasted Vegetables
By chris5863
In large skillet over medium-high, heat 1 tablespoon olive oil
- 2 tablespoons olive oil, divided
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 1/2 cups farro
- 2 cups vegetable stock
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon coarse pepper
- 1 package (6 ounces) baby portobello mushrooms, quartered
- 1 small yellow squash, cut in large dice
- 1 small zucchini, cut in large dice
- 1 small red pepper, cut in large dice
- 1 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh basil
Crock Pot Mississippi Pot Roast
By chris5863
Heat up a large skillet on high
- (1) 3-5 lb. chuck roast
- 2 tbsp. olive oil (or vegetable oil)
- salt & pepper, to taste
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- 1 stick butter (1/2 cup) – REAL salted butter, not margarine
- 8 peperoncini peppers
Sausage Kale Strata
By chris5863
Preheat the oven to 425 degrees F
- 16 ounces white mushrooms, halved
- Olive oil, for drizzling and frying
- Salt and freshly ground black pepper
- 2 cups whole milk
- 1/2 cup half-and-half
- 1/4 cup minced fresh oregano
- 12 large eggs
- 2 pounds breakfast sausage patties
- 1 large bunch regular kale, torn into pieces
- Butter, for greasing the lasagna pan
- 1 loaf crusty French bread or ciabatta, cut into cubes
- 2 1/2 cups freshly grated Monterey Jack cheese
Easy Calzones
By chris5863
These calzones were so much easier to prepare than I expected and the results were deliciously tasty!
- MARINARA SAUCE:
- 16 whole frozen, un-risen dinner rolls (I use Rhodes, can also use frozen bread loaves)
- 1 tablespoon butter
- 1 whole medium onion, diced
- 1 pound breakfast or Italian sausage
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 15 ounces whole milk ricotta
- 1 1/2 cups mozzarella, grated
- 1/2 cup Parmesan, grated
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- Black pepper, to taste
- 3 whole eggs, beaten and divided
- All-purpose flour, for dusting
- Olive oil
- 3 to 4 whole cloves garlic, minced
- 1 whole small to medium onion, chopped
- 1/2 cup white wine (or chicken broth)
- 3 (15-ounce) cans crushed tomatoes
- Salt and ground pepper, to taste
- Pinch sugar
- Fresh parsley leaves
- Fresh basil leaves
Layered Italian Dip
By chris5863
Heat oven to 350°F. Mix cream cheese and Parmesan; spread onto bottom of 9-inch pie plate
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, soened
- 1/4 cup KRAFT Grated Parmesan Cheese
- 1/3 cup CLASSICO Traditional Basil Pesto Sauce and Spread
- 1/2 cup roasted red peppers, drained, chopped
- 1 cup KRAFT Shredded Mozzarella Cheese
Lemon-Rosemary-Garlic Chicken and Potatoes
By chris5863
Step 1 Preheat oven to 450°
- 1/3 1/3 1/3 cup olive oil
- 1/3 1/3 1/3 cup olive oil
- 1/3 1/3 1/3 cup olive oil
- 1/4 1/4 1/4 cup fresh lemon juice
- 1/4 1/4 1/4 cup fresh lemon juice
- 1/4 1/4 1/4 cup fresh lemon juice
- 3.5 3.5 jar 3.5 oz jar capers, drained
- 3.5 3.5 jar 3.5 oz jar capers, drained
- 3.5 3.5 jar 3.5 oz jar capers, drained
- 2 2 2 lemons, sliced
- 2 2 2 lemons, sliced
- 2 2 2 lemons, sliced
- 10 10 10 garlic cloves, smashed
- 10 10 10 garlic cloves, smashed
- 10 10 10 garlic cloves, smashed
- 3 3 3 tablespoons fresh rosemary leaves
- 3 3 3 tablespoons fresh rosemary leaves
- 3 3 3 tablespoons fresh rosemary leaves
- 2 2 2 teaspoons kosher salt
- 2 2 2 teaspoons kosher salt
- 2 2 2 teaspoons kosher salt
- 1 1 1 teaspoon freshly ground black pepper
- 1 1 1 teaspoon freshly ground black pepper
- 1 1 1 teaspoon freshly ground black pepper
- 3 3 3 tablespoons olive oil
- 3 3 3 tablespoons olive oil
- 3 3 3 tablespoons olive oil
- 6 6 1 1/2 legs (approx 1 1/2 lbs)
- 6 6 1 1/2 legs (approx 1 1/2 lbs)
- 6 6 1 1/2 legs (approx 1 1/2 lbs)
- 4 4 2 1/2 bone-in chicken thighs (approx 2 1/2 lbs)
- 4 4 2 1/2 bone-in chicken thighs (approx 2 1/2 lbs)
- 4 4 2 1/2 bone-in chicken thighs (approx 2 1/2 lbs)
Chocolate Pots de Creme
By chris5863
From Ree Drummond
- 4 eggs at room temperature
- 12 oz semi sweet chocolate chips
- 2 t vanilla extract
- pinch of salt
- 1 C very hot very strong black coffee
- 1 C heavy cream
- 2 T sugar