Bklynmommy's profile page
Recipes
WARM BEAN DIP
By bklynmommy
Preheat oven to 325F degrees
- 2 cans (16 Oz) Refried Beans
- 1 can (10.5 Oz) Diced Tomatoes (see notes)
- 1 Tablespoon Taco Seasoning
- 4 cups Shredded Colby-jack Cheese (see notes
Mozzarella Sauce
By bklynmommy
Heat butter in small sauce pan until melted
- 1 tbsp butter
- 1 tbsp flour
- 1/8 tsp salt
- 1/8 tsp cayenne red pepper
- 1/2 cup chicken broth
- 1/2 cup half-n-half
- 1/2 cup shredded mozzarella cheese
Mini Corn Dogs
By bklynmommy
In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder
- For the Honey Mustard:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1 egg
- 1 cup plus 2 tablespoons buttermilk
- 1 quart vegetable oil for frying
- 2 (16 ounce) packages beef hot dogs
- Toothpicks
- 1/4 cup mayonnaise
- 1 tablespoon prepared mustard
- 1 tablespoon honey
- 1/2 tablespoon lemon juice
Red Velvet Marble Cake
By bklynmommy
Preheat oven to 350 degrees
- For the Red Velvet Batter
- 1/4 cup vegetable shortening
- 1 cup sugar
- 1 egg
- 1 ounce red food coloring
- 1 tablespoon cocoa
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 2 teaspoons vinegar
- For the Butter Cake Batter
- 1 cup butter, softened
- 2 cups all-purpose flour
- 2 teaspoons vanilla
- 2 cups sugar
- 4 eggs
- 1/2 teaspoon salt
- Cream Cheese Frosting
Swedish Meatballs
By bklynmommy
1. Preheat oven to 400 degrees
- For the meatballs:
- 1 cup fresh breadcrumbs
- 2 tablespoons butter
- 1/3 cup minced white onion
- 2 cloves garlic, minced
- 1/4 teaspoon ground allspice
- Salt and white pepper
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg plus 1 egg white, beaten
- For the gravy:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/4 cup heavy cream
- Salt and pepper
Asian Vegetable Stir Fry
By bklynmommy
1. In a large skillet or wok, combine oil, water, broccoli, bell pepper, garlic and ginger
- 1 Tablespoon sesame oil
- 1 Tablespoon water
- 1 cup broccoli florets
- 1/2 large red bell pepper, sliced into strips
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- 3/4 cup julienned carrots
- 6 fresh shiitake mushrooms, sliced into slivers
- 1/3 cup cashews
- 1 cup bok choy or Napa cabbage, shredded
- 3 Tablespoons fat free chicken broth (Vegans- use Veg broth instead)
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon cornstarch
CHIPS AND SALSA CHICKEN
By bklynmommy
Combine lime juice, honey, and oil
- 3 Tbsp. lime juice
- 3 Tbsp. vegetable oil
- 1 Tbsp. honey
- 4 chicken breasts, halved
- 1 c. finely crushed tortilla chips
- 1 bottle of your favorite chunky salsa
- 1 c. shredded Monterey Jack Cheese (we only had a little Monterey Jack cheese so we added cheddar to it)
- Guacamole
- Sour cream
- Fresh cilantro
Chili Garlic BBQ Sauced Wings
By bklynmommy
Stir the castup, honey, mustard, worchestershire sauce, vinegar, and chili garlic sauce together until well mixed
- 1 cup catsup
- 1/4 cup honey or brown sugar
- 2 tablespoons beer brat mustard
- 2 tablespoons Worcestershire sauce
- 3 tablespoons balsalmic vinegar
- 2 tablespoons Tuong Viet-Nam Chili Garlic Sauce (more if you want it spicy)
- 2 pounds chicken wings, uncooked
EASY LEMON CHICKEN PRIMAVERA
By bklynmommy
Heat the olive oil and 2 Tablespoons butter in a large skillet
- 1 cup all-purpose flour
- ground black pepper, to taste
- 5 boneless, skinless chicken breasts, pounded thin
- 4 Tablespoons butter, divided
- 1/4 cup olive oil
- 4 green onions, chopped
- 2 cups water
- juice and zest of 1 lemon
- 2 tubs Knorr® Homestyle Stock - Chicken
Chicken Enchilada Soup
By bklynmommy
In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper
- 1 15-ounce can black beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
- 1 10-ounce package frozen whole kernel corn
- 1/2 cup chopped onion
- 1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
- 1 10-ounce can enchilada sauce (I used mild)
- 1 10.75-ounce can condensed cream of chicken soup
- 1 1/2 cups milk (I used skim)
- 1 cup shredded Pepper jack cheese (4 ounces)
- 2 chicken breasts