Amberwherley's profile page
Recipes
Layered Mexican Bake
By amberwherley
HEAT oven to 375ºF. BROWN meat with onions and peppers in large skillet on medium-high heat
- 1-1/2 lb. extra-lean ground beef
- 1 large onion, chopped
- 2 green peppers, chopped
- 4 tsp. chili powder
- 2-1/2 cups chunky red salsa
- 2 pkg. (10 oz. each) frozen corn
- 6 high-fiber whole wheat tortillas (8 inch)
- 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Stuffing-Crusted Creamy Chicken Casserole
By amberwherley
HEAT oven to 350°F. PLACE chicken in 13x9-inch baking dish sprayed with cooking spray; sprinkle with garlic powde...
- 6 small boneless skinless chicken breast halves (1-1/2 lb.)
- 1/2 tsp. garlic powder
- 1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, well drained
- 1 can (7 oz.) corn, drained
- 1/4 cup KRAFT Light Ranch Dressing
- 1-1/2 cups hot water
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
Slow Cooker Cheesy Chicken and Rice
By amberwherley
Creamy, cheesy chicken and rice is so easy when you make it in the crockpot! This dish with corn and seasoned rice ...
- 4 boneless skinless chicken breasts
- 1 large onion, chopped (I use Vidalia)
- 1 (10.5 ounce) can cream of chicken soup (regular or fat free)
- 1 (8 ounce) box Zatarain's Yellow Rice Mix, cooked according to directions
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup cheddar cheese, shredded
Twice Loaded Baked Potato Casserole
By amberwherley
1.Preheat oven to 375 2.Wash potatoes, peel off about 2/3 of the skin, (leaving some on the potatoes) and chop int...
- 4 lbs red skinned potatoes
- 4 cloves fresh garlic
- 1/4 cup butter
- 1 cup of sour cream (I use light)
- 1/2 cup of milk or cream (add more or less to taste)
- 4 oz cream cheese, softened (I used light)
- 2 cups grated cheddar cheese
- 2 green onions thinly sliced
- 10 slices bacon, cooked crisp and chopped or 1/2 cup of bacon bits
- salt & pepper to taste
- Toppings
- 1 green onion sliced
- 2 slices of bacon, cooked & crumbled
- 1/2 cup cheddar cheese
Fiesta Chicken & Rice Bake
By amberwherley
1.Heat the oven to 375°F
- 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
- 3/4 cup water
- 3/4 cup uncooked regular long-grain white rice
- 1 teaspoon chili powder
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1/4 cup shredded Cheddar cheese (about 1 ounce)
Snickerdoodle Cake
By amberwherley
Directions 1 Heat oven to 375°F
- Cake
- 2 2
- pouches Betty Crocker™ Snickerdoodle cookie mix
- 1 1
- cup butter, melted
- 2 2
- eggs
- 2 2
- tablespoons water
- Frosting
- 1 1
- cup butter, softened
- 1/2 1/2
- cup packed light brown sugar
- 1/2 1/2
- teaspoon ground cinnamon
- 3 3
- cups powdered sugar, sifted
- 1 1
- teaspoon vanilla
- 3 3
- tablespoons heavy whipping cream or milk
Italian-Style Skillet Pork Chops
By amberwherley
As good as your favorite restaurant, these pork chops are browned then finished in prepared Italian sauce and serve...
- 1 tablespoon vegetable oil
- 6 bone-in pork chops
- 1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
- 4 cups ziti pasta
Spice Crab Delights
By amberwherley
Drain 1 can of crabmeat. Mix with mayo, cheese, and hot pepper sauce
- 1 can (6.5 oz) crabmeat
- 1/4 cup mayo
- 1 tbsp grated parmesan cheese
- 1/4 tsp hot pepper sauce
- 8 whole wheat pita bread
Gooey Red Velvet Brownie Cake
By amberwherley
Instructions 1.Preheat oven to 350° F
- 6 oz Chocolate (dark or white)
- 3 tbsp Heavy whipping cream
- 1 Box Red velvet cake mix
- (plus ingredients on the box- egg, oil, water)
- 1 Box Fudge brownie mix
- (plus ingredients on the box- egg, oil, water)
- 1 jar (14 oz) Sweetened condensed milk
- 1 pk (8oz) Cream cheese
- 1 container (8oz) Cool Whip
Mini Cheese Dog Wraps
By amberwherley
HEAT oven to 375ºF. UNROLL dough; separate into triangles
- 1 can (8 oz.) refrigerated crescent dinner rolls
- 4 OSCAR MAYER Beef Franks, cut lengthwise, then crosswise in half
- 4 KRAFT Singles, each cut into 4 strips