Amberwherley's profile page
Recipes
Homemade Salsa with less tomatoes
By amberwherley
4 jars
- 10 large tomatoes
- 1 large onion
- 2 large green peppers
- 1 jalapeno pepper, seeded (or keep seeds if you like added heat)
- 1 6oz can tomato paste
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1/2 to 1 tablespoon cayenne pepper
- 1/4 cup vinegar
- 1/4 cup sugar
Cheesy Ham & Broccoli Bake
By amberwherley
HEAT oven to 375°F. Add water to stuffing mix; stir just until moistened
- 1-2/3 cups hot water
- 1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
- 3 cups chopped ham
- 1 pkg. (10 oz.) frozen broccoli florets, thawed, drained
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 3/4 cup CHEEZ WHIZ Cheese Dip
Creamy Chicken Casserole with Macaroni
By amberwherley
Place chicken breasts in baking dish and sprinkle with garlic powder and pepper
- 3 boneless/skinless chicken breasts
- (1) 10 1/2 oz can cream of mushroom soup
- (1) can cream of chicken soup
- 1 cup of milk (i use Fat Free)
- 8 oz of shredded cheddar cheese
- 1 tsp Garlic Powder
- 1/2 tsp pepper
- 1 TBSP Olive Oil
- 1 lb box of elbow macaroni - cooked
- 1 1/2 Cups Panko or regular bread crumbs
Peanut Butter Bomb Cake
By amberwherley
Preheat oven to 350F degrees Spray a 9x13 baking pan with nonstick cooking spray In a bowl, combine cake with w...
- 1 box yellow cake mix
- 1 1/4 cups water
- 1/4 cup vegetable oil
- 3 eggs
- 1 1/4 cup peanut butter, divided use
- 1 tub chocolate frosting
- 5-6 Nutter Butter cookies, crushed
Chocolate-Covered OREO Cookie Cake
By amberwherley
HEAT oven to 350ºF. PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package
- 1 pkg. (2-layer size) devil's food cake mix
- 4 squares BAKER'S Semi-Sweet Chocolate
- 1/4 cup butter
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 2 cups thawed COOL WHIP Whipped Topping
- 12 OREO Cookies, coarsely crushed
Peanut Butter Petzel Bites
By amberwherley
Combine the peanut butter, butter, 1/2 cup powedered sugar, and 3/4 cup brown sugar in a mixer
- 1 cup creamy peanut butter
- 2 tbsp softened butter
- 1/2 - 1 cup powdered sugar
- 3/4 - 1 cup brown sugar
- Pretzels
- 1 bag semi-sweet chocolate chips
Oven Baked Zucchini Chips
By amberwherley
Preheat oven to 425 degrees
- 1 (large) zucchini, cut into 1/8" - 1/4" slices
- 1/3 cup whole grain breadcrumbs, optional Panko (homemade breadcrumb recipe)
- 1/4 cup finely grated parmesan cheese, reduced fat
- 1/4 teaspoon black pepper
- Kosher or sea salt to taste
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 3 tablespoons low-fat milk
- Read more at http://skinnyms.com/oven-baked-zucchini-chips/#OIez4tDwcpKd5sED.99
Bruschetta Chicken Bake
By amberwherley
HEAT oven to 400ºF. 1MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1/2 cup water
- 2 cloves garlic, minced
- 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp. dried basil leaves
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Chicken Alfredo Lasagne
By amberwherley
Preheat your oven to 375 degrees
- For the Alfredo Sauce:
- 2 TBSP Olive Oil
- 2 large whole boneless chicken breasts cut in half
- campaignIcon
- 2 tsp Italian seasoning
- salt and pepper to taste
- 1 box gluten-free Lasagne noodles (I use De Boles)
- 2 cups mozzarella
- 1/2 cup butter
- 1 TBSP Gluten Free Flour
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 2 cups heavy whipping cream
- 2 cups shredded parmesan
Smoky Mac 'n Cheese
By amberwherley
1.Cook and drain macaroni as directed on box
- 3 cups uncooked elbow macaroni (12 oz)
- 1 1/2 cups whipping cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon coarse (kosher or sea) salt
- 1/4 teaspoon ground red pepper (cayenne)
- 8 oz smoked Cheddar cheese, shredded (2 cups)
- 2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, well drained
- 1/4 cup sliced green onions (4 medium)
- 1/3 cup grated Parmesan cheese
- 1/3 cup Progresso® plain bread crumbs
- 2 teaspoons olive oil