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Recipes
Mexican Bowls
By Tinkysmom55
In a small microwaveable bowl, stir together the green pepper, onion, and water
- 1/2 green pepper, chopped
- 1/2 small onion, chopped
- 1 tbs water
- 1 slice bread, crust discarded, turn into small pieces
- 1 tbs milk
- 1 lb ground turkey
- 2 tbs taco seasoning mix
- 1 tbs parsley
- 1 tsp chili powder
- Cooking spray
- 6 6-inch corn tortillas
- 2 tbs chunky salsa
- 1/4 c shredded Cheddar cheese
Almond Joy Magic Pie
By Tinkysmom55
1. Preheat oven to 350 degrees F
- 1 pie crust (I used a premade graham cracker crust)
- 6 miniature Almond Joy bars, roughly chopped
- 18 About 18 Hershey’s Coconut Kisses, unwrapped
- 1/3 cup shredded coconut
- 8-10 coconut cream cookies (I found mine at Target, similar to an Oreo but all-coconut flavored. You could use coconut colada cookies or coconut tea cookies, like by Mother’s brand), roughly chopped
- 1 can sweetened condensed milk
- 1 square baking chocolate
Strawberry Freezer Jam
By Tinkysmom55
1. Sort and wash berries. Remove caps and stems; crush berries
- 2 cups strawberries, crushed
- 4 cups sugar
- 1 package powdered pectin
- 1 cup water
Slow Cooker Teriyaki-Sesame Chicken Wraps
By Tinkysmom55
Spray 4- to 5-quart slow cooker with cooking spray
- 3 lb boneless skinless chicken thighs
- 1/2 cup teriyaki sauce
- 1 tablespoon finely chopped gingerroot
- 4 cloves garlic, finely chopped
- 1 tablespoon sesame seed
- 1 teaspoon toasted sesame oil
- 1/2 cup hoisin sauce
- 12 flour tortillas (10 inch)
- 3/4 cup shredded carrots
- 1 medium bell pepper, cut into bite-size strips
- 1/2 cup sliced green onions (8 medium)
- 3/4 cup chow mein noodles
Grilled Cheesy Potatoe Packet
By Tinkysmom55
Heat gas or charcoal grill
- 4 cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
- 1 tablespoon vegetable oil
- 1/2 teaspoon seasoned salt
- 3/4 cup shredded Cheddar cheese (3 oz)
Chocolate Cherry Soufflé Cupcakes
By Tinkysmom55
Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups
- 1 roll Pillsbury® refrigerated sugar cookie dough
- 2 eggs, separated
- 1/2 cup Jif® Chocolate Flavored Hazelnut Spread
- 1/2 cup half-and-half
- 3/4 cup Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves
- 1 can Pillsbury® Creamy Supreme® Milk Chocolate Frosting
- 18 maraschino cherries with stems
Strawberry Cheesecake Ice Cream
By Tinkysmom55
1. Line an 8½ x 4½-in
- 1 (14-oz) can sweetened condensed milk
- 1/2 cup cream cheese, at room temperature
- 1 1/2 tsp pure vanilla extract
- 2 cups heavy cream
- 1 lb strawberries
- 2 tsp sugar
Grandma's Lemon Poppy Seed Cake
By Tinkysmom55
In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds
- DRIZZLE:
- 1 package (18-1/4 ounces) lemon cake mix
- 1 package (3.4 ounces) instant vanilla pudding mix
- 4 eggs
- 1 cup water
- 1/2 cup canola oil
- 1/4 cup poppy seeds
- 2 cups confectioners' sugar
- 2 tablespoons water
- 2 tablespoons lemon juice
Bruschetta 'n Cheese-Stuffed Chicken Breasts
By Tinkysmom55
1 MIX tomatoes, 1/2 cup cheese and basil in medium bowl
- 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
- 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 1/4 cup chopped fresh basil
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 8 small boneless skinless chicken breast halves (2 lb.)
- 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
Peanut Butter-Cup Cookies
By Tinkysmom55
1. In a bowl, whisk flour, baking powder, baking soda and salt
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- Pinch of salt
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 55 mini peanut butter cups, unwrapped