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Recipes
Southwestern Avocado Salad Dressing
By amberwherley
Slice the avocado in half, remove the pit, and scoop the flesh from the skin
- 1 ripe avocado
- 1 cup buttermilk
- 1/4 cup cilantro
- juice of 1/2 lime
- 1 teaspoon ranch seasoning powder (homemade or storebought)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon salt
Chocolate Chip Pancakes
By amberwherley
Mix ingredients. Place on griddle
- 3/4 cup flour blend
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbs unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1/4 cup milk
- 1 large egg
- 1/4 cup purpe puree
- 2 tbs honey or maple syrup
- 1/4 cup chocolate chips
- butter or cooking spray
Chicken and Biscuits
By amberwherley
1 Heat oven to 450°F. In medium bowl, stir Bisquick mix and milk until soft dough forms
- 2 1/4 cups Original Bisquick® mix
- 2/3 cup milk
- 1 tablespoon vegetable oil
- 4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch pieces
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 1/2 teaspoon Dijon mustard
- 1 bag (12 oz) Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables
- 1 container (10 oz) refrigerated Alfredo pasta sauce
Baked Potato Soup
By amberwherley
1.Place bacon in a large, deep skillet
- 12 slices bacon
- 2/3 cup margarine
- 2/3 cup all-purpose flour
- 7 cups milk (I usually only add 4 cups of milk and 1 cup of chicken broth) We like it a bit thicker.
- 4 large baked potatoes, peeled and cubed
- 4 green onions, chopped
- 1 1/4 cups shredded Cheddar cheese
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Chicken Parmesan Meatball Casserole
By amberwherley
Bring a large pot of water to a boil and add the pasta
- For the meatballs:
- 1 pound lean ground chicken
- 1 cup panko bread crumbs
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- For the casserole:
- 1 pound campanelle pasta (any small shape is fine, such as ziti)
- 1 jar (about 1 1/2 pounds) marinara sauce
- 2 cups grated mozzarella cheese
- 1 teaspoon Italian seasoning
Beefy Nacho Soup
By amberwherley
1.In 2-quart saucepan, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thorough...
- 1 lb lean (at least 80%) ground beef
- 1 tablespoon Old El Paso® 40% less sodium taco seasoning mix (from 1 oz package)
- 1 can (10 3/4 oz) condensed nacho cheese soup
- 1 can (10 oz) diced tomatoes and green chiles, undrained
- 1 1/2 cups milk
- 1/4 cup shredded sharp Cheddar cheese (1 oz)
- 1/2 cup crushed corn tortilla chips
Fruit Cocktail Punch
By amberwherley
Mix ingredients. Garnish with raspberries
- 24 oz 7up
- 32 oz Hawaiian Punch Fruit Juicy Red
- 1/4 cup real lemon 100% lemon juice
- 16 oz Canada Dry club soda
- 12 oz orange juice
- 1 pint raspberry sorbet
- Raspberries (optional garnish)
Strawberry Milkshake Poke Cake
By amberwherley
Made with melted ice cream topped with a layer of ice cream pudding and whip cream, make this a delicious combinati
- PUDDING MIX:
- Strawberry cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 1 cup melted strawberry ice cream
- (If more liquid is needed, add a little water until it is the consistency of cake batter. Each cake mix is different so you may or may not need to add any more liquid)
- 1 small box vanilla instant pudding
- 2 cups melted strawberry ice cream
- TOPPING:
- Cool Whip
- 1/4 cup melted strawberry ice cream
Buffalo Chicken Pasta
By amberwherley
1. Preheat oven to 350* and prepare a deep baking dish
- 1 16 oz. box Penne pasta, cooked and drained
- 3 boneless, skinless chicken breasts; cubed and cooked
- 1/2-1 C. Franks Hot Sauce
- 3/4 -1 + C. Ranch dressing
- 1-2 C. Shredded cheese (Colby Jack or Cheddar)
Blueberry Cake
By amberwherley
1.For the blueberry cake: Preheat the oven to 325 degrees F
- For the Blueberry Cake:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 large eggs
- 1 Tb. vanilla extract
- 2 3/4 cups all purpose Gold Medal Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cup buttermilk
- Zest of 2 lemons
- 1 lb. fresh blueberries
- For the Buttermilk Glaze:
- 3 Tb. buttermilk
- 1 cup powdered sugar
- For the Oat Crumble Topping:
- 2 Tb. butter
- 2 Tb. brown sugar
- 3 Tb. flour
- 2 Tb. oats
- 2 Tb. sliced almonds