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Recipes
Chicken Nugget Casserole
By kayjayjohnson
Place chicken nuggets in a greased 11-in
- 1 package (13-1/2 ounces) frozen chicken nuggets
- 1/3 cup grated Parmesan cheese
- 1 can (26-1/2 ounces) spaghetti sauce
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 teaspoon Italian seasoning
Cream Cheese Chicken Enchiladas
By kayjayjohnson
1. Preheat oven 325 degrees
- 5 ounces cream cheese, softened
- 1/4 cup sour cream
- 2 cups prepared salsa
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded pepper-jack cheese, divided
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels, thawed
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper
- 4 scallions, thinly sliced
- 8 8-inch flour tortillas
Go Nuts! Coconut Caramels
By kayjayjohnson
Line an 8-in. x 4-in. loaf pan with foil and grease the foil with butter; set aside
- 1 teaspoon butter
- 24 caramels
- 3/4 cup plus 2 tablespoons flaked coconut, divided
- 1/2 cup white baking chips
- 1/2 cup salted peanuts
Hearty Leek and Potato Soup
By kayjayjohnson
In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos and garlic in oil until tender
- 3 celery ribs, chopped
- 2 medium onions, chopped
- 3 medium leeks (white portion only), chopped
- 1 medium green pepper, chopped
- 2 jalapeno peppers, seeded and chopped
- 6 garlic cloves, minced
- 2 tablespoons olive oil
- 4 medium potatoes, peeled and cubed
- 2 cans (14-1/2 ounces each) vegetable broth
- 1 cup water
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- 1/4 cup fat-free milk
- 1/2 cup reduced-fat sour cream
- 2 green onions, chopped
Swedish Nuts
By kayjayjohnson
1 Heat oven to 300°F. Grease 15x10x1-inch pan with shortening or cooking spray
- 1 egg white, slightly beaten
- 2 cups pecan or walnut halves
- 1/3 cup sugar
- 2 teaspoons ground cardamom
Buckeye Brownies
By kayjayjohnson
This recipe couldn't be easier to make, and if you've got chocolate-peanut butter fans in your house, they'll be go
- 19 1/2 ounce package brownie mix
- 2 cups powdered sugar
- 1/2 cup plus 6 tablespoons butter, softened and divided
- 8 ounce jar creamy peanut butter
- 6 ounce package semi-sweet chocolate chips
Crockpot Chicken Tacos
By kayjayjohnson
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa
- 1 envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
- 6 pieces Boneless, Skinless Chicken Breasts
- 1 16-ounce jar Salsa (I switch between brands, but Newman's Own is my favorite)
Red Potato Salad With Bacon
By kayjayjohnson
Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt
- 6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds)
- Salt
- 2 ounces bacon (2 or 3 strips)
- 1 cup chopped bell pepper (any color or a combination)
- 1/4 cup minced red onion
- 1/4 cup sliced scallions (about 2 scallions)
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon mayonnaise
- Freshly ground pepper
Pesto Mashed Potatoes
By kayjayjohnson
Cut larger potatoes in half and leave small potatoes whole
- 2 1/2 pounds small red skinned potatoes
- Coarse salt
- 1 cup stock or chicken broth
- 1 cup prepared store bought pesto
Enchilada Chicken Soup
By kayjayjohnson
In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies
- 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2-2/3 cups milk
- 1 can (10 ounces) chunk white chicken, drained
- 1 can (10 ounces) enchilada sauce
- 1 can (4 ounces) chopped green chilies
- Sour cream