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Recipes
Baked Potato Soup I
By Sheilapp
Place bacon in a large, deep skillet
- 12 slices bacon
- 2/3 cup margarine
- 2/3 cup all-purpose flour
- 7 cups milk
- 4 large baked potatoes, peeled and cubed
- 4 green onions, chopped
- 1 1/4 cups shredded Cheddar cheese
- 1 cup sour cream
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Mini Monte Cristo Puffs
By Sheilapp
Preheat oven to 425°F (220°C)
- 4 slices white sandwich bread
- 4 oz (125 g) sliced deli ham
- 4 oz (125 g) Swiss cheese
- 2 oz (60 g) cream cheese, softened
- 2 eggs
- 2 tsp (10 mL) Dijon mustard
- 2 tbsp (30 mL) strawberry jam
Grilled Garlic Parmesan Zucchini
By Sheilapp
Preheat an outdoor grill for medium-high heat, and lightly oil the grate
- 3 zucchini
- 3 tablespoons butter, softened
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/2 cup freshly grated Parmesan cheese
Chicken Breasts with Herb Basting Sauce
By Sheilapp
"Chicken breasts basted with a medley of herbs
- 3 tablespoons olive oil
- 1 tablespoon minced onion
- 1 clove crushed garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon ground sage
- 1/4 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon hot pepper sauce
- 4 bone-in chicken breast halves, with skin
- 1 1/2 tablespoons chopped fresh parsley
Bacon Ranch Cheese Ball
By Sheilapp
Cheese Ball Add cream cheese, sour cream, ranch seasoning, garlic powder, pepper jack cheese, 1 CUP cheddar cheese...
- 2 8 oz. bricks cream cheese at room temperature
- 1/4 cup sour cream
- 1 (1 oz.) pkg Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1/2 teaspoon garlic powder
- 1/2 cup finely grated Pepper Jack cheese
- 1 cup + 2 tablespoons finely grated sharp cheddar cheese divided
- 6 slices bacon ,cooked and diced divided
- 1/4 cup chopped green onions divided
- 2/3 cup chopped pecans
Slow Cooker Baked Potatoes
By Sheilapp
Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightl...
- 4 baking potatoes, well scrubbed
- 1 tablespoon extra virgin olive oil
- kosher salt to taste
- 4 sheets aluminum foil
Cream of Celery Soup
By Sheilapp
Pour the chicken stock into a large pot, and bring to a boil
- 3 quarts chicken stock
- 3 pounds celery, coarsely chopped
- 1/2 pound carrots, julienned
- 1/2 pound onions, chopped
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 teaspoon ground white pepper
- 3 quarts hot milk
- 1 cup margarine
Spaghetti Squash Lasagna with Broccolini
By Sheilapp
Position racks in upper and lower thirds of oven; preheat to 450°F
- 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
- 1 tablespoon extra-virgin olive oil
- 1 bunch broccolini, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper (optional)
- 2 tablespoons water
- 1 cup shredded part-skim mozzarella cheese, divided
- 1/4 cup shredded Parmesan cheese, divided
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Dill Dip
By Sheilapp
Mix and refrigerate. Can substitute garlic with granulated onion
- 1 Tbs Beau Monde seasoning
- 1 cup mayo
- 2 Tbs garlic
- 1 cup sour cream
- 2 Tbs parley
- 1 Tbs dill weed
Spaghetti Salad
By Sheilapp
Really you can add anything you like to this salad
- 1 lb cooked spaghetti
- 8 oz bottle Italian dressing
- 1/2 jar Salad Supreme
- 2 tomatoes - diced
- 1 green pepper - diced
- 1 red onion - diced
- salami - diced
- chicken - diced
- sweet basil
- garlic powder
- olives