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Recipes
Traditional Mashed Potatoes
By leejaywv
Place potatoes in a saucepan and cover with water
- 6 medium russet potatoes, peeled and cubed
- 1/2 cup warm milk
- 1/4 cup butter or margarine
- 3/4 teaspoon salt
- Dash pepper
Spinach, Chicken & Wild Rice Soup
By leejaywv
In a 3.5- or 4-quart slow cooker combine water, chicken broth, chicken soup, wild rice, thyme, and pepper
- 3 cups water
- 1 14-oz. can chicken broth
- 1 (10 3/4oz.) can condensed cream of chicken soup
- 2/3 cup uncooked wild rice, rinsed and drained
- 1/2 tsp. dried thyme, crushed
- 1/4 tsp. black pepper
- 3 cups chopped cooked chicken or turkey
- 2 cups shredded fresh spinach
Delightful Spinach and Herb Chicken
By leejaywv
Combine first 3 ingredients; marinate chicken overnight
- 2 tsp. Spinach & Herb Dip Mix
- 1/2 cup sour cream
- 1 tsp. white vinegar
- 4 boneless, skinless chicken breasts
Lightened Cucumber Salad
By leejaywv
Combine ingredients; mix well
- 2 Tbsp. Spinach & Herb Dip Mix
- 1 Tbsp. Garlic Garlic™
- 1 tsp. Seasoned Salt
- 3 - 4 peeled, sliced cucumbers
- 1 sliced red onion
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
Slow-Cooked Bacon and Herb Chicken
By leejaywv
Combine first 10 ingredients in slow cooker
- 3 Tbsp. Bacon Bacon™
- 2 Tbsp. Spinach & Herb Dip Mix
- 1 tsp. Garlic Garlic™
- 4 boneless, skinless chicken breasts
- 10.75 oz. can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 4 oz. can drained, chopped mushrooms
- Salt to taste
- Pepper to taste
- 8 - 12 oz. prepared egg noodles
Sausage with Escarole and White Beans
By leejaywv
Heat the oil in a large saucepan over medium heat
- 1 Tbsp olive oil
- 1 lb Italian sausage
- 2 small onions, cut into wedges
- 3 cloves garlic, thinly sliced
- 1/2 dry white wine (such as Sauvignon Blanc)
- 1 cup low-sodium chicken broth
- 1 19-ounce can white beans, drained and rinsed
- 1 small head escarole, tough stems removed and roughly chopped
- Kosher salt and pepper
- 1/2 cup grated Parmesan
- Crusty bread (optional)
Chocolate Chip Pumpkin Cookies
By leejaywv
In a mixing bowl, combine flour, sugar, cinnamon, baking soda and salt
- 3-1/2 cups all-purpose flour
- 1-2/3 cups and 1 tablespoon sugar
- 1-3/4 teaspoons ground cinnamon
- 1-3/4 teaspoons baking soda
- 3/4 teaspoon salt
- 1 (16 ounce) can solid pack pumpkin
- 3/4 cup and 1 tablespoon and 2 teaspoons vegetable oil
- 2 eggs
- 1 tablespoon and 2-1/4 teaspoons milk
- 1-3/4 teaspoons vanilla extract
- 1-2/3 cups and 1 tablespoon semisweet chocolate chips
- 3/4 cup and 1 tablespoon and 2 teaspoons chopped walnuts
Peanut Butter Cup Cookies
By leejaywv
Preheat oven to 375 degrees F (190 degrees C)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
Baked Sweet Potato and Chile Wedges
By leejaywv
Preheat oven to 450 deg. Cut each unpeeled potato into 1-inch-thick wedges
- 3.5 lb sweet potatoes (5-6 large)
- 2 Tbsp olive oil
- 1 tsp sea salt or 3/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup orange juice
- 3-1/2 tsp chili powder
- 1 Tbsp honey
- 1 8-oz. carton dairy sour cream
- 1/3 cup snipped fresh cilantro
Easy Italian Mac
By leejaywv
Cook pasta according to package directions
- 8 oz dried bow-tie pasta
- 1 fennel bulb, trimmed and chopped
- 8 oz. fresh asparagus spears
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1/2 cup mascarpone cheese
- 1/2 cup shredded mozzarella cheese (2 oz.)
- 1/4 cup finely shredded Pecorino Romano cheese (1 oz.)
- 1 cup frozen peas, thawed
- Salt and ground black pepper
- 1 Tbsp finely chopped fresh Italian (flat-leaf) parsley