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Recipes
Buffalo Chicken & Potato Casserole
By Morganp9661
Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray
- 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch strips
- 1/3 c. Franks buffalo sauce
- 6 c. potatoes, grated w/ box grater
- 1 c. light ranch dressing
- 1/2 c. cheddar cheese, shredded
- (10 oz) condensed cream of chicken soup
- 1/2 c. panko
Butternut Squash Mac and Cheese
By Morganp9661
Recipe courtesy of Rachael Ray
- 1 pound macaroni with lines, such as tubatini or mini penne rigate
- Salt
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1/2 medium onion
- 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 (10 ounce) box frozen cooked butter nut squash, defrosted
- 1 cup cream or half-and-half
- 2 cups (8 ounces) sharp Cheddar, grated
- 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- 1/4 teaspoon ground nutmeg, eyeball it
- Black pepper
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
By Morganp9661
Recipe courtesy Rachael Ray
- 1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
- 1 small red bell pepper, seeded and cut into thin strips
- 1 Italian mild green pepper, cubanelle, seeded and thinly sliced
- 1 medium yellow skinned onion, thinly sliced
- 4 large cloves garlic, cracked away from skin
- 1 teaspoon crushed red pepper flakes
- 1/4 cup tablespoons extra-virgin olive oil, divided
- Coarse salt and pepper
- 2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
- 4 (6 to 8-ounce) boneless, skinless chicken breasts
- 4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
- 15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade
Frosted Peanut Butter Bars
By Morganp9661
In a mixing bowl; cream first three ingrdients
- Dough:
- 1/2 cup Peanut Butter
- 1/3 cup butter, softened
- 1-1/2 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups flour
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- Frosting:
- 2/3 cup Peanut Butter
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/3 to 1/2 cup milk
- Toppng:
- 1/4 cup Semisweet chocolate chips
- 1 teaspoon butter
La Manzania Frittata
By Morganp9661
Recipe courtesy Guy Fieri
- 1 cup chorizo, sliced into 1/2-inch thick pieces
- 1/2 cup red onion, diced
- 2 tablespoons jalapeno, finely diced
- 1/2 cup red bell pepper
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon sea salt
- 1 teaspoon pepper
- 2 (9-inch) flour tortillas
- 1/4 cup shredded jack cheese
- 1/4 cup shredded Cheddar
- 1/2 cup scallions, diced
Spaghetti Pie
By Morganp9661
Brown the beef with onions
- 6 oz. Spaghetti
- 2 Tablespoon Butter
- 1/3 cup Parmesan Cheese
- 2 Eggs
- 1 cup Cottage Cheese
- 1 lb. ground beef or Italian Sausage
- 1/2 cup chopped onions
- 1/4 cup bell pepper
- 1 8 oz. can tomatoes, cut up
- 1 6 oz. can tomato paste
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1/2 teaspoon garlic salt
- 1 block mozzarella cheese, grated
Chocolate Ribbon Bars
By Morganp9661
In a large microwave safe bowl, melt butterscotch chips and peanut butter; stir until smooth
- 1 pkg. (10 to 11 oz) Butterscotch chips
- 1 cup peanut butter
- 8 cups Rice Krispies
- 2 cups (12 oz) Semisweet Chocolate chips
- 1/4 cup butter
- 2 tablespoons water
- 3/4 cup Powdered Sugar
Apple Butter Pumpkin Pie
By Morganp9661
Recipe courtesy Paula Deen
- 1 cup apple butter
- 1 cup fresh or canned pumpkin
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 3 eggs, slightly beaten
- 3/4 cup evaporated milk
- 1 unbaked 9-inch pie shell
- Sweetened whipped cream, for garnish
Gina's Shrimp Corn Dogs
By Morganp9661
Recipe courtesy The Neelys
- 1 pound raw shrimp, peeled and deveined
- 1 clove garlic, minced
- 1 shallot, finely chopped
- 1/2 lemon, zested and juiced
- 1/4 cup bread crumbs
- Kosher salt and freshly ground black pepper
- 2 cups all-purpose flour
- 1 egg
- 2 cups yellow cornmeal
- 1 teaspoon garlic powder
- 3 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 2 1/2 cups buttermilk
- Special equipment: Thick wooden pop sticks
- Dipping Sauce, recipe follows
- 1 cup mayonnaise
- 1/2 lemon, juiced
- 2 tablespoons Dijon mustard
- 1 tablespoon horseradish
- 1 teaspoon paprika
Taco Soup
By Morganp9661
Recipe courtesy Paula Deen
- 2 pounds ground beef
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish