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Recipes
Crescent Bacon Cheese Tartlet
By Tdunl
1. Heat oven to 375 degrees F
- ● 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
- ● 1/3 cup shredded Swiss or Monterey Jack cheese
- ● 1/4 cup chopped cooked bacon
- ● 1 tbsp. chopped green onion
- ● 1 egg
- ● 3 tbsp. whipping cream
Crock Pot Sweet Chili Kielbasa
By Tdunl
Slice kielbasa into 1" rounds or even sliced at an angle to hold sauce better
- 2-13.5oz packages or 1-3/4lb kilebasa (I used Johnsonville)
- 1 cup sweet chili sauce
- 1 cup bbq sauce
Snickerdoodle Muffins
By Tdunl
1.Cream the butter and sugar until soft about 3 to 5 minutes
- 2 sticks unsalted butter
- 1 cup sugar
- 2 tsp vanilla
- 2 eggs
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp cream of tartar
- 3/4 tsp freshly grated nutmeg
- 1 1/4 cup sour cream
- 2 1/4 cups all purpose flour
- 1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*
Dried Beef Gravy
By Tdunl
Cook beef in butter til edges curl
- ● 3 or 4 oz. sliced dried or smoked beef, snipped
- ● 4 tbsp butter
- ● 4 tbsp flour
- ● 3 cup milk
- ● dash pepper
Peanut Butter Popcorn Bars
By Tdunl
1.Place popcorn in large bowl; set aside 2
- ● 10 cups popped popcorn
- ● 1/2 cup sugar
- ● 1/2 cup light corn syrup
- ● 1/2 cup creamy peanut butter
- ● 1/2 tsp vanilla extract
Yogurt Streusel Muffins
By Tdunl
Very Good!!
- Streusel Topping:
- 1/3 c. light brown sugar, packed
- 1/2 tsp. ground cinnamon
- 2 tbsp. unsalted butter, melted
- Muffins:
- 4 tbsp. unsalted butter, melted and cooled
- 2/3 c. sugar
- 2 large eggs
- 1 tsp. vanilla
- 1 c. plain low-fat yogurt
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp salt
Emeril's Braised Chicken Thighs
By Tdunl
1. Season the chicken all over with the Essence and 1/2 teaspoon of the salt
- 6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
- 1 tablespoon Emeril's Original Essence or Creole Seasoning
- 1 teaspoon salt
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons olive oil
- 3 tablespoons unsalted butter
- 2 cups thinly sliced yellow onions
- 1 tablespoon minced garlic
- 6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
- 1/4 teaspoon freshly ground black pepper
- 3 cups chicken stock or canned, low-sodium chicken broth
- 1/4 cup chopped fresh parsley
- Steamed white rice, for serving
Strawberry Trifle
By Tdunl
1. Prepare pudding with milk according to package directions
- ● 1 (5 ounce) package instant vanilla pudding mix
- ● 3 cups cold milk
- ● 1 (9 inch) angel food cake, cut in cubes (i make my own cake)
- ● 4 bananas, sliced optional
- ● 2 cups blueberries, thawed and drained optional
- ● 1 (16 ounce) package frozen strawberries, thawed and patted dry
- ● 1 (12 ounce) container frozen whipped topping, thawed
Johnny Marzetti
By Tdunl
Cook pasta in a large pot of boiling salted water until al dente
- 1 (8 ounce) package wide egg noodles
- 1 pound lean ground beef
- 1 onion, chopped
- 1 (4.5 ounce) can sliced mushrooms
- 1 pinch garlic salt
- ground black pepper to taste
- 1 1/2 tablespoons white sugar
- 1 tablespoon Worcestershire sauce
- 2 (15 ounce) cans tomato sauce
- 8 ounces sharp Cheddar cheese, shredded
Black and White Chicken Chili
By Tdunl
Wash hands. Cut chicken into 1/2-inch cubes
- ● 8 Tyson® Fresh Boneless, Skinless Chicken Breasts
- ● or 8 Tyson® Boneless Skinless Chicken Breasts with Rib Meat
- ● 1 large onion, chopped
- ● 1 14 oz can chicken broth
- ● 2 jalapeno peppers, fresh; seeded and finely chopped
- ● 1 tbsp. garlic, chopped
- ● 2 15 oz cans Great Northern beans, undrained
- ● 2 15 oz cans black beans, drained
- ● 1 tbsp. chili powder
- ● 1-1/2 tsp. ground cumin
- ● 1/2 tsp. salt