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Recipes
Pumpkin Crunch Cake
By amberwherley
Crunch Topping 1. Melt Butter
- Crunch Topping
- ◾3 Cups (450 g) walnuts, finely chopped
- ◾3 Cups (360 g) vanilla wafers (about 75 cookies)
- ◾3 Cups (540 g) brown sugar
- ◾12 oz (340 g) butter
- Pumpkin Crunch Cake
- ◾1 1/4 (250 g) cup sugar
- ◾6 oz (168 g) softened butter
- ◾1 16 oz (425 g) can solid pack pumpkin
- ◾2 1/2 ( 300 g) Cups flour
- ◾1/2 Cup (96 g) Greek yogurt
- ◾1 Tablespoon (15 ml) pure vanilla
- ◾1 Tablespoon (15 g) pumpkin pie spice
- ◾2 1/4 Teaspoons( 12 g) baking powder
- ◾3/4 Teaspoon (4 g) baking soda
- ◾1/2 Teaspoon (2.5) Salt
- ◾4 Large Eggs
- Cream Cheese Frosting
- ◾24 oz (454 g) cream cheese
- ◾8 oz (227 g) softened butter
- ◾2 cups (150 g) confectioners (powdered) sugar
- ◾1 Tablespoon (15 ml) pure vanilla
Stuffed Pizza Rolls
By amberwherley
1.Preheat your oven to 400 degrees (or according to the dough's package directions)
- for the rolls
- Pizza Dough (store bought or homemade)
- Pepperoni
- 6 Mozzarella String Cheese Sticks
- 4 tbsp Butter
- 2-3 Cloves of Garlic, minced
- 1 tbsp Fresh Parsley, chopped
- for the dipping sauce
- 1- 8oz can Tomato Sauce
- 1 tsp dried Italian Seasoning
- 1/2 tsp Garlic Powder
Pumpkin Squares
By amberwherley
Preheat oven to 350 F. Combine and mix dry ingredients in a bowl
- 1/2 cup all purpose flour
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg (or a vegan substitute like a flax or chia egg)
- 3 tablespoons brown sugar
- 2 tablespoons white sugar
- 1/2 cup canned pumpkin
- 2 tablespoons milk
- 2 tablespoons applesauce
- 1/2 teaspoon vanilla extract
Baked Chicken and Dumplins
By amberwherley
Preheat oven to 375 degrees
- 4-5 boneless chicken breast
- 2 chicken flavored bouillon cubes
- 1 stick real butter , not margarine
- 1 1/2 cups self-rising flour
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1/2 teaspoon savory (if you don’t have savory you can use thyme or sage)
- 1 can cream of celery soup (yes, you can use cream of chicken, but I don’t think I would use cream of mushroom)
- 3 cups chicken broth (this will come from the pot you boiled your chicken in)
- 4 tablespoons real butter, not margarine
- Salt and pepper to taste
Impossibly Easy French Apple Pie
By amberwherley
Heat oven to 325ºF. Grease 9-inch glass pie plate
- Filling
- 3 3
- cups sliced peeled apples (3 large)
- 1 1
- teaspoon ground cinnamon
- 1/4 1/4
- teaspoon ground nutmeg
- 1/2 1/2
- cup Original Bisquick™ mix
- 1/2 1/2
- cup granulated sugar
- 1/2 1/2
- cup milk
- 1 1
- tablespoon butter or margarine, softened
- 2 2
- eggs
- Streusel
- 1/2 1/2
- cup Original Bisquick™ mix
- 1/4 1/4
- cup chopped nuts
- 1/4 1/4
- cup packed brown sugar
- 2 2
- tablespoons firm butter or margarine
- SAVE ON THIS RECIPE!
Slow Cooker Chicken Burrito Bowl
By amberwherley
1.Place chicken breasts in slow cooker
- 1 pound boneless, skinless chicken breasts about 2 large breasts
- 2 tablespoons of olive oil
- 3 teaspoons of onion powder
- 2 teaspoons of garlic powder
- 3 teaspoons of chili powder
- 2 teaspoons of cumin
- 1 teaspoon of kosher salt and freshly ground pepper to taste
- 3 cups of low-sodium chicken broth
- 1 15 oz can of diced tomatoes, drained
- 1 14 oz can of black beans, drained and rinsed
- 2 3/4 cups of instant whole grain brown rice
- 1 1/2 cups of shredded colby jack cheese
Slow Cooker Cheesy Chicken and Potatoes
By amberwherley
PLACE peppers in slow cooker sprayed with cooking spray; top with potatoes
- 1 large green pepper, chopped
- 1 lb. red potatoes (about 3), very thinly sliced
- 1 tsp. paprika
- 8 small bone-in chicken thighs (2 lb.), skin removed
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
- 1 Tbsp. Worcestershire sauce
- 1/4 cup chopped fresh parsley
Crock Pot Sausage & Cheese Tortellini
By amberwherley
1. Take your cream cheese or Neufchâtel out of the fridge, and let it sit while you quickly brown your meat
- 1 Slow cooker
- 1 package of chicken broth (32 oz)
- 1 package of your favorite tortellini (20 oz, we used three cheese)
- 1 lb spicy italian sausage
- 2 Cans Diced Tomatoes (seasoned with basil, garlic & oregano)
- 8 oz. Cream Cheese (try low fat).
- Grated Parmesan Cheese for toppings.
Seafood Dip
By amberwherley
Preheat oven to 325 degrees F
- 1 6-ounce can crabmeat, picked free of any broken shells, drained
- 1/2 lb freshly grated Parmesan
- 1 cup mayonnaise
- 1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom
- 2 stalks celery, diced
- 1 medium onion diced
- 1 medium green bell pepper, diced
- 2 tablespoons butter
- 6 ounce shrimp, fresh or canned, drained
- 1/2 teaspoons white pepper
Cheesy Rotel Chicken Casserole
By amberwherley
Spray a 7×11″ baking dish with nonstick spray, then line the dish with the raw chicken tenderloins
- 8 pieces Chicken Tenders
- 4 Tablespoons Velveeta
- 2/3 cups Plain Yogurt
- 1 can (10 Oz. Size) Rotel
- 1/2 teaspoons Chili Powder
- 2/3 cups Cooked Rice (optional)
- 1 can (15 Oz. Size) Beans (optional)
- 1 cup Shredded Cheese
- Fritos, For Garnish