Amberwherley's profile page
Recipes
Gram's Chicken Pot Pie
By amberwherley
HEAT oven to 400ºF. COOK and stir chicken in dressing in large skillet on medium heat 5 min
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 2 Tbsp. KRAFT Zesty Italian Dressing
- 2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
- 1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
- 1 egg, beaten
One Pan Enchilada Bake
By amberwherley
Instructions Preheat oven to 350 degrees F
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 teaspoons Old El Paso™ taco seasoning mix
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup Old El Paso™ mild enchilada sauce
- 1/2 cup tomato sauce
- 1 (7.5-ounce) tube refrigerated buttermilk biscuits, cut into quarters
- 1 cup shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro leaves
Stuffed Chicken Shells with Cheese
By amberwherley
1. Preheat oven to 350ºF
- ■12 shells uncooked jumbo shells
- ■1 1/2 cups marinara
- ■2 medium egg whites, lightly beaten
- ■1 3/4 cups part-skim ricotta cheese
- ■4 oz chicken breast, cooked, skinless, diced – Make it yourself or use rotisserie chicken
- ■16 oz chopped frozen spinach, thawed and drained of excess water
- ■1 tsp garlic powder
- ■1/2 tbsp dried Italian seasoning
- ■4-5 basil leaves, chopped
- ■1/4 tsp black pepper and sea salt
- ■1 cups part-skim mozzarella cheese, shredded
- ■1/3 cups grated Parmesan cheese
Pumpkin French Toast Bake
By amberwherley
Cut any kind of bread into 1-inch cubes - I recommend a crusty, whole grain variety, but sandwich bread will w...
- 5 1/2 - 7 1/2 cups 1-inch bread cubes (depending on type of bread)*
- 7 large eggs
- 2 cups milk (any kind)*
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*
- 3-4 tablespoons brown sugar for topping
- nuts, like pecan or walnuts (optional)
Lucsious Four-Layer Pumpkin Cake
By amberwherley
HEAT oven to 350°F. BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp
- 1 pkg. (2-layer size) yellow cake mix
- 1 can (15 oz.) pumpkin, divided
- 1/2 cup milk
- 1/3 cup oil
- 4 eggs
- 1-1/2 tsp. pumpkin pie spice, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup powdered sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1/4 cup caramel ice cream topping
- 1/4 cup chopped PLANTERS Pecans
Upside Down Pizza Casserole
By amberwherley
1. Preheat oven to 400 degrees F
- 1 1/2 1 1/2
- pounds lean ground beef
- 1 15 ounce canItalian-style tomato sauce
- 1 1/2 1 1/2
- cups shredded mozzarella cheese (6 ounces)
- 1 10 ounce packagerefrigerated biscuits (10 biscuits)
Pork Mozzarella
By amberwherley
With an onion-seasoned coating, rich sauce and mozzarella cheese, these pork chops will satisfy cravings for Ita...
- 1 envelope (about 1 ounce) dry onion
- 1/3 cup dry bread crumbs
- 1/8 teaspoon ground black pepper
- 1 egg
- 2 egg whites
- 2 tablespoons water
- 6 boneless pork chops
- 1 1/2 cups Prego® Traditional Italian Sauce
- 1 cup shredded mozzarella cheese
Bean and Beef Enchilada Casserole
By amberwherley
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no lon...
- 1/2 1/2
- pound lean ground beef
- 1/2 1/2
- cup chopped onion
- 1 teaspoon chili powder
- 1/2 1/2
- teaspoon ground cumin
- 1 15 ounce canpinto beans, drained and rinsed
- 1 4 ounce candiced green chili peppers
- 1 8 ounce cartondairy sour cream or light dairy sour cream
- 2 tablespoons all-purpose flour
- 1/4 1/4
- teaspoon garlic powder
- 8 6 inches corn tortillas
- 1 10 ounce can enchilada sauce or one 101/2-ounce can tomato puree
- 1 cup shredded cheddar cheese (4 ounces)
Slow Cooker Sweet-and-Sour Chicken
By amberwherley
1 Drain pineapple, reserving juice
- 1 can (20 ounces) pineapple chunks in juice
- 1 cup baby-cut carrots, cut in half
- 1 medium onion, chopped (1/2 cup)
- 3 cloves garlic, finely chopped
- 1 teaspoon finely chopped gingerroot
- 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup packed brown sugar
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 cup water
- Hot cooked rice or chow mein noodles, if desired
Biscuit Topped Tomato Beef Bake
By amberwherley
HEAT oven to 400°F. BROWN meat in large nonstick skillet on medium-high heat; drain
- 1 lb. lean ground beef
- 1 onion, chopped
- 1 can (10-3/4 oz.) condensed tomato soup
- 1 egg
- 3/4 cup milk
- 1 cup KRAFT Shredded Mozzarella Cheese
- 4 green onions, chopped
- 1-1/2 cups all-purpose baking mix