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Recipes
Pizza Quesadillas
By amberwherley
Heat a medium skillet over medium heat and fry the pepperoni until crisp
- 8 flour tortillas
- 8 ounces of shredded mozzarella cheese
- 6 ounces sliced pepperoni
- 1 (16-ounce) jar of pizza sauce
- butter for pan
Frito Snack Mix
By amberwherley
1. Preheat oven to 350°F
- One 10.5-ounce bag of Fritos
- 2 cups Rice Chex Cereal
- 2 cups Pretzel Twists
- 1 1/2 cups nuts (I used walnuts, but peanuts, cashews or mixed nuts would work great)
- 1 cup light brown sugar, packed
- 1/2 cup butter
- 1/2 cup light corn syrup
- 1 cup of mini M&Ms
Philadelphia Chocolate Vanilla Swirl Cheesecake
By amberwherley
HEAT oven to 325°F. 1MIX cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan
- 20 OREO Cookies, crushed (about 2 cups)
- 3 Tbsp. butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 6 squares BAKER'S Semi-Sweet Chocolate, melted, cooled
Green Bean Casserole
By amberwherley
Mix - soup, milk, soy sauce, pepper, beans, and 2/3 cup onions in 1 1/2 qt casserole dish
- 1 can (10 3/4 oz) Campbell's cream of mushroom soup
- 1/2 cup milk
- 1 tsp soy sauce
- dash pepper
- 4 cups cooked cut green beans
- 1 1/3 cups French's French Fried Onions
Mozzerella & Potato Pie
By amberwherley
Peel and boil the potatoes in salted water for 25 minutes, until completely tender and mash them
- 2 pound potatoes
- 1/2 pound fresh mozzarella balls
- 1/2 cup grated Parmesan
- 3 tomatoes
- 1 oz butter
- 1/4 cup milk
- 1 tsp oregano
- 1 tsp basil
- pepper & salt to taste
- Optionally: nutmeg
Chicken Quesadillas
By amberwherley
1 Cut chicken into bite-size pieces
- 6 oz refrigerated cooked Southwest-flavor chicken breast strips (from 9- or 12-oz package)
- 1/2 cup Old El Paso® Thick 'n Chunky salsa
- 1 package (11 oz) Old El Paso® flour tortillas for burritos (8 inch; 8 tortillas)
- Cooking spray
- 2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
- 1/4 cup sour cream
Granola Apple Crisp
By amberwherley
Heat oven to 350°F. Spray 8-inch glass baking dish with cooking spray
- 6 cups sliced peeled apples (6 medium)
- 1/4 cup sugar
- 2 containers (6 oz each) Yoplait® Light apple fritter yogurt
- 6 Nature Valley™ oats 'n honey crunchy granola bars (3 pouches from 8.9-oz box), crushed
- 2 tablespoons butter or margarine, melted
Make-Ahead Cheesy Shrimp & Rice
By amberwherley
COOK and stir bacon in large skillet on medium heat until crisp
- 4 slices OSCAR MAYER Bacon, chopped
- 1 onion, chopped
- 1 green pepper, chopped
- 2 cloves garlic, minced
- 1 can (15 oz.) tomato sauce
- 3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1-1/2 lb. cooked cleaned medium shrimp
- 1 pkg. (10 oz.) frozen corn, thawed
- 4 cups cooked long-grain white rice
- 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Chicken Salad
By amberwherley
Mix all ingredients together in a bowl
- 2 cup white chicken meat, canned or freshly cooked
- 3/4 cup grapes, cut in halves
- 1/4 cup walnuts, chopped
- 1/4 cup celery, chopped
- 2 tbsp. shallots
- 1 tbsp. fresh mint
- Sea salt and pepper to taste
- 3/4 cup favorite mayo
Chewy Granola Bars
By amberwherley
Line two 9×5 loaf pans or one 11×7 inch baking pan (see tip #4 above if you want to use 9×13) with foil or ...
- 4 tbsp. (1/2 stick) unsalted butter
- 1/4 cup packed light brown sugar
- 1/4 cup honey
- 2 cups plain granola
- 1 cup rice cereal (Rice Krispies, etc.)
- 1/4 cup semisweet chocolate chips
- 1/4 cup peanut butter chips