Sheppell's profile page
Recipes
Meatloaf Mexicana
By sheppell
newspaper clipping
- 1 lb. ground pork
- 12 oz. ground beef
- 1 c. shredded Monterey Jack cheese or queso fresco
- 1 c. plain dried bread crumbs
- 1 c. Ortega Thick & Smooth Taco Sauce, divided
- 2 large eggs, lightly beaten
- 1 Tbsp chopped fresh parsley
- 2 tsp. Ortega Diced jalapenos
- 1 tsp. salt
Chicken Quesadillas & Fiesta Rice
By sheppell
From Campbell's
- Quesadillas:
- 4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
- 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
- 1/2 c. Pace® Chunky Salsa or Pace® Picante Sauce
- 10 flour tortillas (8-inch), warmed
- Fiesta Rice:
- 1 can (10 ounces) Campbell's® Condensed Chicken Broth
- 1/2 c. water
- 1/2 c. Pace® Chunky Salsa
- 2 c. uncooked instant white rice
Sour Cream Coffee Cake
By sheppell
Spicy New Ideas For Breads
- 1 cup butter or margarine
- 2 1/4 cups sugar
- 2 eggs
- 1 cup dairy sour cream
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup nuts (walnuts or pecans)
- 1 tsp. cinnamon
Cinnamon Streusel Cake
By sheppell
"This is the one I've been making lately"
- Cake:
- 1 pkg. - Duncan Hines Yellow Cake Mix
- 1 pkg. - vanilla instant pudding
- 2 Tbsp. - oil
- 1 1/3 c. water
- 2 - eggs
- Streusel:
- 1/2 c. - flour
- 1/2 c. - brown sugar
- 2 tsp. - cinnamon
- 2 Tbsp. melted oleo
P. F. Chang's Chang's Spare Ribs
By sheppell
1. Make the sauce by combining ingredients in a medium saucepan over medium heat
- 1 c. ketchup
- 1 c. light corn syrup
- 1/2 c. hoisin sauce
- 1/2 c. water
- 1/3 c. light brown sugar, packed
- 2 Tbsp. minced onion
- 1 Tbsp. rice vinegar (or white vinegar)
- ribs
Orange a peel
By sheppell
Make sure you get fresh squeezed orange juice for this one if you want it to taste like the real thing
- 1 1/2 cups fresh squeezed orange juice
- 2/3 cup frozen whole strawberries
- 1 banana, sliced
- 2 scoops nonfat vanilla frozen yogurt
- 1 cup ice
Mexican Confetti Pinwheels
By sheppell
Pilsbury
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/4 cup nacho cheese dip
- 1/3 cup finely chopped red bell pepper (1/3 medium)
- 1/3 cup chopped green onions (5 medium)
Rhubarb Blueberry Muffins
By sheppell
"We were camping, and I didn’t have enough milk for my usual blueberry muffin recipe,” recalls Dorothy Ross of ...
- 1/4 cup - butter, softened
- 3/4 - cup sugar
- 1 - egg
- 1/4 cup - sour cream
- 1-1/2 cups - all-purpose flour
- 2 teaspoons - baking powder
- 1 teaspoon - salt
- 1/3 cup - milk
- 1 cup - fresh or frozen blueberries
- 1 cup - chopped fresh or frozen rhubarb
Cinnamon Nut Bread
By sheppell
• Roll dough into rectagle 6x18 inches
- 2 Tbsp. brown sugar
- 1 tsp. cinnamon
- 2 Tbsp. currants or dark golden raisins
- 2 Tbsp. finely chopped nuts
- melted butter
Applebee's Chicken Fajita Rollup
By sheppell
Make your own Applebee's Chicken Fajita Rollup at home with this easy to follow recipe
- MARINADE:
- 4 large flour tortillas
- 1 cup fancy shredded cheddar cheese
- 1 cup fancy shredded Monterey jack cheese
- 4 cup shredded iceberg lettuce
- 2 cups water
- 1/3 cups soy sauce
- 3 tablespoons sugar
- 2 tablespoons salt
- 2 tablespoons white distilled vinegar
- 1 tablespoon ground chipotle pepper (or 1/2 teaspoon ground cayenne pepper)
- 2 teaspoons hickory smoke flavoring
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- MEXI-RANCH DIPPING SAUCE:
- 1/2 cup mayonnaise
- 2 tablespoons minced onion
- 2 tablespoons diced tomato
- 1 tablespoons buttermilk
- 1 tablespoon white distilled vinegar
- 2 teaspoon minced fresh cilantro
- 1 teaspoon canned green chile peppers
- 3/4 teaspoon paprika
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- Pinch dried dill weed
- Pinch cumin
- Pinch cayenne pepper
- PICO DE GALLO:
- 2 medium tomatoes, diced
- 1/3 cup red onion, diced
- 1 jalapeño, seeded, diced
- 2 teaspoons lime juice
- 2 teaspoons cilantro, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper