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Recipes
Leftover Roast Beef Casserole
By Tdunl
1. 1 In a sprayed or buttered casserole dish mix the roast beef, au jus, soup, cooked rice, 1/2 cup of shredded ...
- 2 * 2 cups leftover roast beef, cubed
- 1/2 * 1/2 cup au jus sauce
- 1 * 1 (10 1/2 ounce) can cream of broccoli soup
- 1 * 1 cup cooked rice
- 1/4 * 1/4 cup milk
- 1 * 1 cup shredded cheddar cheese, divided
- 2 * 2 tablespoons butter
- 1/2 * 1/2 cup seasoned bread crumbs
Green Beans- Italian
By Tdunl
1. Melt butter in a large skillet over medium heat
- ● 1/4 cup butter
- ● 1/4 cup Italian dressing
- ● 1 lb. fresh green beans, rinsed and trimmed
Double Layer Pumpkin Pie
By Tdunl
1. Mix cream cheese, 1 Tbsp milk, and sugar in large bowl with wire whisk until smooth
- 1 Ready crust graham cracker pie crust
- 12 oz cream cheese, softened (may soften in microwave for 15-20 seconds)
- 1 Tbsp milk
- 1 Tbsp sugar
- 1 cup cold milk
- 1 pkg 4 serving size vanilla instant pudding
- 16 oz can pumpkin
- 2 tsp pumpkin pie spice (may substitute with 1 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves)
- 1 1/2 cups whipped topping, thawed
Lemon Cookies
By Tdunl
Mix ingredients in bowl with spatula
- 1 lemon cake mix
- 1 egg
- 1-8 oz cool whip thawed
- 2 cups Powdered sugar for rolling cookies
Gluten Free Chocolate Chip Peanut Butter Cups
By Tdunl
1 Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups
- 1 container Pillsbury® Gluten Free refrigerated chocolate chip cookie dough
- 24 24
- gluten-free miniature chocolate-covered peanut butter cup candies, unwrapped
Zucchini Sticks
By Tdunl
Preheat oven to 475℉ or can be cooked on grill
- ● canola oil spray
- ● 1/4 cup whole-wheat flour or whole wheat white flour
- ● 1/4 cup cornmeal
- ● 1 tsp salt
- ● 1/4 tsp ground pepper
- ● 1 lb. zucchini (about 2), cut into 1/2 by 3 inch sticks
- ● 2 large egg whites, lightly beaten
Breakfast Casserole in a Slow Cooker
By Tdunl
Spray the crock of a slow cooker with cooking spray
- cooking spray
- 1 (26 ounce) package frozen hash brown potatoes, thawed
- 12 eggs, beaten
- 1 cup milk
- 1 tablespoon ground mustard
- salt and ground black pepper to taste
- 1 (16 ounce) package maple-flavored sausage
- 1 (16 ounce) package shredded Cheddar cheese
Basil Shrimp
By Tdunl
1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter
- 2 1/2 tablespoons olive oil
- 1/4 cup butter, melted
- 1 1/2 lemons, juiced
- 3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
- 1/2 cup minced fresh basil leaves
- 3 cloves garlic, minced
- salt to taste
- white pepper
- 3 pounds fresh shrimp, peeled and deveined
Orange Cream Granita
By Tdunl
Mix orange juice, lemon juice, simple syrup, zest
- 2 cups fresh squeezed orange juice
- 2 Tbsp Fresh lemon juice
- 1/2 cup simple syrup, cooled
- 1 1/2 tsp Orange zest
- 1/2 cup half and Half
- Tsp vanilla
Raspberry Sauce
By Tdunl
1. Combine the raspberries, sugar, and orange juice in a saucepan
- ● 1 pint fresh raspberries
- ● 1/4 cup white sugar
- ● 2 tbsp. orange juice
- ● 2 tbsp. cornstarch
- ● 1 cup cold water