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Recipes
Chocolate Peanut Butter Eggs
By amberwherley
1.Melt peanut butter and butter for 1 minute in microwave
- ◾1 cup Peanut Butter
- ◾1/4 cup Butter
- ◾1 tsp Vanilla
- ◾1 1/2 cup Powdered Sugar
- ◾8 oz Dark Cocoa Melting Chips
Layered BLT Salad
By amberwherley
LAYER all ingredients except dressing in large bowl
- 10 cups tightly packed torn romaine lettuce
- 2 cups halved cherry tomatoes
- 2 cups croutons
- 8 slices OSCAR MAYER Bacon, cooked, crumbled
- 1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
- 1 bottle (8 oz.) KRAFT Classic Caesar Dressing
Cake Batter Pancakes
By amberwherley
Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable...
- 1 Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- 2 In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
- 3 In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
- 4 To serve, top each serving with glaze and additional candy sprinkles.
Mexican Chicken and Rice Casserole
By amberwherley
13x9 in glass casserole dish with cooking spray wisk soups, water and taco seasoning in bowl then pour into bottom ...
- 1 can fat free cream mushroom soup
- 1 can fat free cream chicken soup
- 1 can water
- 1 can black beans, drained and rinsed
- 1 can Rotel diced tomatoes with chilies
- 1 1/2 c rice
- 1 pkg taco seasoning
- cilantro and green onions chopped (optional)
- 3 pounds frozen boneless,skinless chicken breasts (6 breasts)
- 1 cup shredded cheddar cheese
Homemade Sno-Cone Syrup
By amberwherley
Mix the sugar and water together in a saucepan and boil until all the sugar is dissolved and mixture is clear
- 2 cups of granulated sugar
- 1 cup of water
- 1 package of unsweetened powdered drink mix (like Kool-aid), any flavor
Buckeye Bars
By amberwherley
LINE 8-inch square pan with foil, with ends of foil extending over sides
- 1/2 cup butter, softened
- 3/4 cup PLANTERS Crunchy Peanut Butter
- 22 NILLA Wafers, crushed (about 3/4 cup)
- 2 cups powdered sugar
- 1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
- 3 squares BAKER'S Semi-Sweet Chocolate
Drunken Pork Chops
By amberwherley
Put a little bit of extra virgin olive oil in the bottom of a skillet
- 5-6 pork chops- bone in or boneless, your choice
- Salt and Pepper to taste
- 1 bottle of beer(Guinness)
- 1/2 cup brown sugar
- 1/3 cup ketchup
Chocolate Cake with Peanut Butter Icing
By amberwherley
Preheat oven to 350 F. Line cupcake pans with paper cupcake liners
- 12 Tablespoons (1 and 1/2 sticks) Un-salted butter (room temperature)
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar (packed)
- 2 extra-large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, shaken (room temperature)
- 1/2 cup sour cream (room temperature)
- 2 Tablespoons brewed coffee
- 1 and 3/4 cups all-purpose flour
- 1 cup good cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 -2 small bags or 1 large bag Reese’s Peanut Butter Cups (small cups, not the large ones) (optional)
- 1 small bag salted peanuts (optional}
- Peanut Butter Icing
- 1 cup sifted confectioners’ sugar
- 1 cup creamy peanut butter
- 5 Tablespoons Un-salted butter (room temperature)
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/3 cup heavy whipping cream
Don't Peek Chicken
By amberwherley
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and one can of water
- 1 box Uncle Ben's Long Grain Wild Rice (original recipe)
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 can water
- (You can add another can of water for moister rice.)
- Chicken breasts or tenders
Crock-Pot Biscuit Breakfast Casserole
By amberwherley
Butter the bottom and sides of the crock-pot
- 1 Can of Refrigerated Biscuits (5ct)
- 4 Eggs
- 1/4 Cup Milk
- 1/2 Cup Shredded Cheddar Cheese
- 5 Cooked Pieces of Bacon Chopped
- Butter