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Recipes
Strawberry Shortcake
By amberwherley
Mix dry and wet ingredients together
- 2 1/4 cup flour
- 1/2 cup sugar
- 1/2 tsp salt
- 3 tsp baking powder
- 2 tbs butter
- Dissolve
- 1 tsp baking soda
- 1/2 cup sour milk
Bruschetta Chicken Skillet
By amberwherley
HEAT dressing in large skillet on medium heat
- 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
- 4 small boneless skinless chicken breast halves (1 lb.)
- 2 large red peppers, chopped
- 2 cloves garlic, minced
- 2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained
- 1/2 cup water
- 2 cups instant white rice, uncooked
- 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- 1 large tomato, chopped
- 2 Tbsp. chopped fresh basil
Salmon Quesadillas
By amberwherley
In a skille, saute garlic in oil until tender
- 2 garlic cloves
- 1 tsp vegetable oil
- 1 can (14 3/4 oz) salmon drained bones and skin removed
- 1 to 2 tsp dried basil
- 1/2 tsp pepper
- 1 tbs butter or margarine, softened
- 4 flour tortillas (8 inch)
- 2 cups (8 oz) shredded mozzarella cheese
- salsa
Taco Pizza
By amberwherley
HEAT oven to 400°F. COOK meat with Taco Seasoning Mix as directed on package
- 1 lb. lean ground beef
- 1 pkg. (10.75 oz.) TACO BELL® HOME ORIGINALS® Taco Dinner
- 1 ready-to-use baked pizza crust (12 inch)
- 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
- 1 cup shredded lettuce
- 1 large tomato, chopped
Sugar Crusted Blueberry Cake with Sour Cream Glaze
By amberwherley
Step 1: Preheat oven to 375 degrees; liberally grease round cake pan with butter
- 1 stick unsalted butter, softened and divided (plus more for greasing pan)
- 3/4 cup + 1/3 cup sugar, separated
- 1 egg
- 2 + 1/3 cups flour, separated
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup milk
- 3 cups blueberries
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup sour cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon baking soda
Panhandle Pepperoni Chicken
By amberwherley
1.Heat the oil in a 10-inch skillet over medium-high heat
- 1 tablespoon olive oil or vegetable oil
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 1 cup Pace® Picante Sauce
- 1 teaspoon Italian seasoning, crushed
- 1 medium green pepper, cut into 1-inch pieces (about 1 cup)
- 1/3 cup chopped pepperoni
- Shredded mozzarella cheese for garnish
- 1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)
Slow Cooker Chicken Noodle Soup
By amberwherley
Add everything but the noodles and cooked chicken to the crock pot
- 5 cups chicken broth
- 1 (10.75 oz) can 98% fat free cream of chicken soup
- 1/2 of an onion, finely chopped
- 2-3 celery stalks, finely chopped
- 4 large carrots, finely chopped
- 1/2 cup green onions, sliced
- 1 (15 oz) can corn, drained
- 1/2 tsp garlic powder
- Salt and Pepper to taste
- 1 1/2 cups egg noodles, uncooked
- 2 cups cooked chicken, chopped or shredded (or 2 cans canned cooked chicken)
Tater Topped Casserole
By amberwherley
EAT oven to 375ºF. BROWN meat with onions in large skillet, stirring occasionally; drain
- 1 lb. ground beef
- 1 small onion, finely chopped
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1/4 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup KRAFT Shredded Cheddar Cheese
- 1 lb. (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets
Baked Sweet and Sour Chicken
By amberwherley
1.Preheat oven to 325 degrees
- 3-4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 1/2 cup cornstarch
- 3 eggs, beaten
- 1/4 cup canola oil
- 1 cup granulated sugar
- 4 tablespoons ketchup
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon garlic salt
- 1 20 ounce can pineapple chunks, drained
- 1 green bell pepper, chopped into large pieces
- 1 red bell pepper, chopped into large pieces
- 1 Tablespoon Cornstarch