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Recipes
Easy Chicken and Cheese Enchiladas
By amberwherley
1.Heat the oven to 350°F
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 cup sour cream
- 1 cup Pace® Picante Sauce
- 2 teaspoons chili powder
- 2 cups chopped cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 6 flour tortillas (6-inch), warmed
- 1 small tomato, chopped (about 1/2 cup)
- 1 green onion, sliced (about 2 tablespoons)
Grilled Salmon
By amberwherley
1.Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a...
- 1/4 cup brown sugar
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 teaspoons lemon pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 4 (6 ounce) salmon fillets
Grilled Chicken Roller
By amberwherley
HEAT grill to medium heat
- 1 small boneless skinless chicken breast half (1/4 lb.)
- 1 KRAFT Singles
- 1 slice OSCAR MAYER Center Cut Bacon
- 1 Tbsp. KRAFT Balsamic Vinaigrette Dressing
Old Butter Cookies
By amberwherley
Mix flour, powder & salt together
- 3 cups sifted flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup margarine
- 3/4 cup sugar
- 1 egg
- 2 tbs milk
- 1 1/2 tsp vanilla
RITZ Broccoli Casserole
By amberwherley
HEAT oven to 350°F. MIX broccoli, VELVEETA and half the cracker crumbs until well blended
- 3 pkg. (10 oz. each) frozen chopped broccoli, thawed, drained
- 3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
- 36 RITZ Crackers, coarsely crushed (about 1-1/2 cups), divided
- 1/4 cup (1/2 stick) butter or margarine, melted
Spicy Sweet Glazed Shrimp
By amberwherley
Step 1) Heat a grill or grill pan to high
- Vegetable oil, for grill
- 2 tablespoons spicy chili sauce, such as Sriracha
- 1/3 cup honey
- 2 pounds extra-jumbo shrimp (about 32 total), peeled and deveined (tails left on)
- Salt and pepper
Slow Cooker Cheesy Italian Tortellini
By amberwherley
1 In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until brow...
- 1/2 lb lean (at least 80%) ground beef
- 1/2 lb bulk Italian sausage
- 1 container (15 oz) refrigerated marinara sauce
- 1 cup sliced fresh mushrooms
- 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
- 1 package (9 oz) refrigerated cheese-filled tortellini
- 1 cup shredded mozzarella cheese or pizza cheese blend (4 oz)
Chili Beef Stuffing Bake
By amberwherley
440 calories per serving
- 1-1/2 lb. lean ground beef
- 1 can (15 oz.) kidney beans, undrained
- 1 can (8 oz.) tomato sauce
- 1 cup TACO BELL® Thick & Chunky Salsa
- 1 cup KRAFT Shredded Cheddar Cheese
- 1-1/2 cups hot water
- 1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
Crab Cakes
By amberwherley
Mix all ingredients. Make into crab cakes
- 1 lb crabmeat
- 2 eggs, lightly beaten
- 1 green pepper, chopped
- 1 tsp dry mustard or 1/2 tsp regular mustard
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/3 cup cracker crumbs
- 2 tbs mayo
Best-Ever Chili
By amberwherley
BROWN meat with chili powder in large skillet on medium-high heat
- 1/2 lb. extra-lean ground beef
- 1 tsp. chili powder
- 1 can (15 oz.) no-salt-added kidney beans, drained
- 1 can (14.5 oz.) fire-roasted tomatoes, undrained
- 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
- 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream