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Recipes
Linguine Pesto with Italian Chicken Strips
By moddie2bert
Cook linguine according to package directions; drain
- 8 ounces uncooked linguine
- 1 package (6 oz) ready-to-use grilled Italian chicken strips
- 1 cup shredded sharp cheddar cheese
- 3/4 cup frozen corn, thawed
- 1 jar (3 1/2 oz) prepared pesto
- 1/4 cup seasoned bread crumbs
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
Hot Bacon Salad
By moddie2bert
Fill a 3-quart saucepan 2/3 full of water; heat to boiling
- 1 box (7.75 oz) Betty Crocker Suddenly Salad classic salad mix
- 4 slices bacon, cut into 1-inch pieces
- 1/4 cup sliced onion
- 3 tablespoons balsamic vinegar
- 1 tablespoon packed brown sugar
- 1 tablespoon olive oil or vegetable oil
- 1/4 teaspoon Dijon mustard
- 4 cups baby spinach
- 1 pear, cut into bite-size pieces
- 1 cup (4 ozs) crumbled blue cheese
Pork with Roasted Red Peppers & Potatoes
By moddie2bert
Season the pork with the black pepper
- 4 boneless pork chops, 1/2-inch thick
- ground black pepper
- 1 tablespoon olive oil
- 4 medium red potatoes, cut up
- 1 medium onion, sliced (about 1/2 cup)
- 1 teaspoon dried oregano leaves, crushed
- 1 cup Swanson Chicken Broth or Swanson Chicken Stock
- 1/2 cup diced roasted red pepper
Thanksgiving Meatloaf
By moddie2bert
Altho' this is popular around Thanksgiving + in the cooler months of the year it is great comfort food to enjoy any
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/2 cup chopped celery, with leaves
- 1 Granny Smith apple, peeled, cored and chopped
- 3/4 cup dry bread crumbs
- 1/2 cup shredded Romano cheese
- 2 eggs
- 1/4 cup milk
- 1 teaspoon poultry seasoning
- 1 1/2 pounds ground turkey
Chili Cheese Dip
By moddie2bert
Combine cream cheese with salsa and spread in bottom of a 9-inch microwaveable pie plate
- 1 (8 oz) package cream cheese, softened
- 1/2 cup chunky salsa
- 1 cup shredded Cheddar cheese, divided
- 1 (16 oz) can Bush’s Mild or Medium Chili Beans, undrained
- 1/3 cup sliced green onion
Almond Key Lime Bars
By moddie2bert
Heat oven to 350°F. Line a 13x9-inch baking pan with foil
- Whipped Topping, (optional):
- 1/2 cup plus 3 tablespoons sliced toasted almonds
- 3/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 6 tablespoons butter
- 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
- 1/2 cup key lime juice or regular lime juice
- 3 large egg yolks, beaten
- 1 teaspoon grated lime peel
- 3 drops green food coloring, if desired
- 1 cup heavy cream
- 4 ounces mascarpone cheese or cream cheese, softened
- 1/4 cup powdered sugar
Chicken and Dressing Skillet Bake
By moddie2bert
Heat oven to 400°F. Melt butter in 10-inch cast iron skillet; cook onion and celery until tender, about 10 minutes
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 tablespoon Crisco Pure Vegetable Oil
- 2 (6 oz) packages Martha White Cotton Country Cornbread Mix
- or 2 (6 oz) packages Martha White Buttermilk Cornbread Mix
- 3 cups cubed cooked chicken, seasoned with salt and pepper
- 1 cup frozen whole kernel corn
- 1 1/2 teaspoons poultry seasoning
- 1 3/4 cups milk
- 2 large eggs, beaten
Amaretto Iced Smoothie
By moddie2bert
Combine all of the ingredients together in a blender, and blend until smooth
- 6 ounces espresso, chilled
- 1/2 ounce Kahlúa
- 1/2 ounce Amaretto
- 1 scoop chocolate ice cream
- whipped cream
Key Lime Banana Smoothie
By moddie2bert
In blender, place all ingredients except frozen yogurt
- 1 container (6 oz) Yoplait Original 99% Fat Free Key lime pie yogurt
- 1 ripe banana, sliced
- 1/2 cup milk
- 1 tablespoon lime juice
- 1/4 teaspoon dry lemon lime-flavored soft drink mix (from 0.13 oz package)
- 1 cup vanilla frozen yogurt
Raspberry Cream Cheese Coffeecake
By moddie2bert
Preheat oven to 350°F. Grease and flour a 9-inch springform pan
- 2 1/2 cups all purpose flour
- 3/4 cup sugar
- 1 1/2 sticks (12 tablespoons) butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 (8 oz) package cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/2 cup Stonewall Kitchen Raspberry Peach Champagne Jam
- 1/2 cup sliced almonds, for topping (optional)