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Recipes
Nut Crusted Mahi-Mahi
By heathergoodman
Sounds fancy but it’s super easy and works well with just about any thin fish fillet and any kind of nuts
- 2 spray(s) cooking spray
- 3 Tbsp dry-roasted salted macadamia nuts, chopped
- 1/4 cup(s) dried bread crumbs, panko (Japanese variety)
- 2 Tbsp parsley, or cilantro, fresh, minced
- 3/4 tsp table salt, divided
- 1 pound(s) mahi mahi fillet(s), without skin
- 1 large egg white(s), whipped to soft peaks
Chili-Cheese Biscuit Pies
By heathergoodman
1. Preheat oven to 450ºF
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 14-oz. can crushed tomatoes, with juices
- 1 15-oz. can red kidney beans, rinsed and drained
- 2 teaspoons chili powder
- Salt
- 2 cups instant biscuit mix (such as Bisquick)
- 1/2 cup milk
- 1 cup grated Cheddar
Pink Champagne Cupcakes
By heathergoodman
Heat oven to 350°F (325°F for dark or nonstick pan)
- Champagne Cupcakes
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups champagne
- 1/3 cup vegetable oil
- 3 egg whites
- 4 to 5 drops red food coloring
- Champagne Frosting
- 1/2 cup butter or margarine, softened
- 4 cups powdered sugar
- 1/4 cup champagne
- 1 teaspoon vanilla
- 4 to 5 drops red food coloring
- Garnish
- Pink decorator sugar crystals
- Edible pink pearls
Parmesean Dijon Chicken
By heathergoodman
1.Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed
- 1/4 cup butter or margarine, melted
- 2 tablespoons Dijon mustard
- 3/4 cup Progresso® dry bread crumbs (any flavor)
- 1/4 cup grated Parmesan cheese
- 6 boneless skinless chicken breast halves (1 3/4 pounds
Warm Savory Cheese Spread
By heathergoodman
1. In a large bowl, combine the first eight ingredients
- 2 cups mayonnaise
- 2 cups (8 ounces) shredded cheddar
- cheese
- 1 large onion, finely chopped
- 8 bacon strips, cooked and crumbled
- 1/2 cup finely chopped sweet red pepper
- 1/2 cup finely chopped green pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 round loaf (1 pound) sourdough bread
- Assorted crackers
Seven Layer Taco Dip
By heathergoodman
In a medium bowl, blend the taco seasoning mix and refried beans
- 1 (1 ounce) package taco seasoning mix 1 (16 ounce) can refried beans
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) container sour cream
- 1 (16 ounce) jar salsa
- 1 large tomato, chopped
- 1 green bell pepper, chopped
- 1 bunch chopped green onions
- 1 small head iceberg lettuce, shredded 1 (6 ounce) can sliced black olives, drained 2 cups shredded Cheddar cheese
Southwestern Black Bean Salad
By heathergoodman
Servings: 12 Size: 1/2 cup Calories: 106 Old Points: 2
- 1 15.5 oz can black beans, rinsed and drained
- 9 oz frozen corn, thawed
- 1 tomato, chopped
- 1 small hass avocado, diced
- 1/4 cup red onion, chopped
- 1 scallion, chopped
- 1 lime, juice of
- 3 tbsp extra virgin olive oil
- 1 tbsp cilantro
- salt and fresh pepper
Always-Tender Roasted Turkey
By heathergoodman
In a small bowl, combine butter and garlic
- 1/4 cup butter, softened
- 6 garlic cloves, minced
- 1 turkey (22 to 24 pounds)
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon all-purpose flour
- 1 turkey-size oven roasting bag
- 4 celery ribs, coarsely chopped
- 2 medium onions, sliced
Cinnamon Pork Tenderloin
By heathergoodman
In a large resealable plastic bag, combine the first six ingredients
- 3 tablespoons soy sauce
- 3 tablespoons sherry or chicken broth
- 1 tablespoon brown sugar
- 1-1/2 teaspoons honey
- 1 teaspoon ground cinnamon
- 1 garlic clove, minced
- 2 pork tenderloins (3/4 pound each)
Slow Cooker Chicken Cordon Bleu
By heathergoodman
Place each chicken breast between 2 pieces of wax paper; flatten with a meat mallet
- 4 to 6 boneless, skinless chicken breasts
- 4 to 6 slices deli ham
- 4 to 6 slices swiss cheese
- 10-3/4 oz. can cream of mushroom soup
- 1/4 c. milk
- cooked egg noodles