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Recipes
Marinated Italian Chicken
By Tinkysmom55
Mix together Italian dressing, soy sauce and parmesan cheese in a baking dish
- 2 lbs chicken breast or cut-up chicken parts
- 1 (8 oz) bottle low-calorie Italian dressing
- 3 tbs soy sauce
- 3 tbs Parmesan cheese
- Paprika
Best-Ever Chocolate Fudge Layer Cake
By Tinkysmom55
HEAT oven to 350°F. CHOP 2 chocolate squares
- 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
- 1 pkg. (2-layer size) chocolate cake mix
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 4 eggs
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 cup oil
- 1/2 cup water
- 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
- 2 Tbsp. PLANTERS Sliced Almonds
Mom's Cherry Salad
By Tinkysmom55
Mix altogether and chill overnight
- 1 can cherry pie filling
- 1 (20 oz can) crushed piineapple, drained
- 1 container (8 oz) Cool Whip
- 1 can Eagle Brand Condensed Milk
- 1/2 cup walnuts
Chicken Cakes Parmigana
By Tinkysmom55
1. In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt
- 1/2 cup Progresso® Italian-style bread crumbs
- 1 egg
- 2 tablespoons milk
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic salt
- 2 cups finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
- 1/4 cup vegetable oil
- 1 cup tomato pasta sauce, heated
- 1/2 cup shredded mozzarella cheese (2 oz)
Pulled Chicken Crescents
By Tinkysmom55
1 Separate dough into 8 triangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 cup shredded cooked chicken
- 1/4 cup barbecue sauce
- 1/3 cup shredded Cheddar cheese
- 1 egg, beaten
Barbecue Chicken Pizza
By Tinkysmom55
Preheat oven to 425 degrees
- 1 lb cooked chicken, chopped
- 3/4 c frozen corn kernels
- 1/2 c sliced green onions
- 1 cup barbecue sauce
- 1 pkg (14 oz) Italian pizza crust (12 inches)
- 1 1/2 cup shredded mozzarella cheese (6 oz)
- Canned mushrooms, optional
Herbed Veggie Skillet
By Tinkysmom55
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom
- 2 tsp canola oil
- 8 oz zucchini, sliced
- 1/4 c sliced onion
- 1/4 c diced green pepper
- 3/4 cup frozen whole kernel corn
- 1/3 cup diced fresh tomato
- 2 tbs water (plus more if needed)
- 1/8 tsp dried basil
- 1/8 tsp dried marjoram
- 1/8 tsp dried oregano
- Pepper to taste
Pumpkin Chiffon Cake
By Tinkysmom55
Preheat the oven to 325°
- 1 cup flour
- 1 1/4 cups granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs, separated, plus 5 egg whites, at room temperature
- 1 cup canned pure pumpkin puree
- Confectioners’ sugar, for dusting
Cheesy Potato Casserole
By Tinkysmom55
Mix soup, sour cream, salt, pepper, green onions and cheese in a large mixing bowl
- 1 bag Ore-Ida Country Style hash browns
- 1 can cream of chicken soup
- 2 cups sour cream
- 1 1/2 tsp salt
- 2 cups shredded cheddar cheese
- 1/4 tsp pepper
- 2 cups corn flakes, crushed
- 3 green onion tops and most of the green part, chopped
- 1/4 cup butter, melted
Strawberry Cream Cheese Cupcakes
By Tinkysmom55
1 Heat oven to 350°F (325°F for dark or nonstick pan)
- 1 box Betty Crocker® SuperMoist® yellow cake mix
- 2/3 cup water
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 2 eggs
- 3 tablespoons strawberry preserves
- 1 package (3 oz) cream cheese, cut into 24 pieces
- 1 container Betty Crocker® Rich & Creamy cream cheese frosting
- Sliced fresh small strawberries, if desired