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Recipes
Overnight Lettuce Salad
By KarenLee
Layer lettuce, celery, green pepper, onion, peas, water chestnuts, and radished in a large salad bowl
- 1 head lettuce, torn into bite size pieces
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1 small red onion, chopped
- 1 pkg. (10 oz) frozen peas, thawed
- 1 can (8 1/2 0z) water chestnuts, drained & sliced
- 1 cup thinly sliced radishes
- 1 cup mayonnaise or salad dressing
- 1 cup Parmesan cheese
- 6 slices crispy fried, crumbled bacon. (I prefer bacon bits)
Cheesy Broccholi Casserole
By KarenLee
Cook broccholi partially and drain well
- 2 (10 oz) bags of frozen broccholi spears
- 1-1/2 sticks of butter
- 1 cylinder of Ritz crackers, crushed
- 1 medium-size brick of Velveeta cheese, sliced thin
Festive Coconut Macaroons
By KarenLee
Preheat oven to 325 degrees F
- 4 egg whites
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon almond extract (or more to taste)
- 4 cups coconut
- 1/4 cup chopped red candied cherries
- 1/4 cup chopped green candied cherries
Scalloped Potatoes
By KarenLee
This recipe can be either baked in the oven or cooked in a crock pot
- 4 cups sliced potatoes
- 1/2 brick of Velveeta cheese
- 1/4 cup chopped onion (or to taste)
- 1/2 cup milk
- 1 stick butter (or more)
- 1 can cream of mushroom soup (use 2 for more sauce)
Bacon-Cheddar Pinwheels
By KarenLee
1. Heat oven to 350°F. 2
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 tablespoons ranch dressing
- 1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1/4 cup chopped green onions (4 medium)
Shoepeg Corn Salad
By KarenLee
In a bowl, combine all ingredients
- 3 cans (11 ounces each) shoepeg corn, drained
- 3 plum tomatoes, seeded and chopped
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped sweet red pepper
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Tomato Tower with Shallot Bacon Dressing
By KarenLee
Fry bacon in a skillet until crisp and set aside, saving the drippings
- 6 tomatoes , different colors
- 2 (6-ounce) balls buffalo mozzarella , sliced
- 6 slices really good white bread , not the soft stuff
- 4 slices bacon , cooked until crisp and crumbled
- 2 Tbsp. shallots , chopped small
- 10 fresh basil leaves , rolled tightly and thinly sliced
- 1 cup yellow and red baby tomatoes , cut in half
- 2 Tbsp. apple cider vinegar
- Kosher salt and black pepper to taste
- Reduced balsamic vinegar , enough to garnish
Slow-Cooker Bacon Jam - Martha Stewart Recipes
By KarenLee
Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar
- 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 medium yellow onions, diced small
- 3 garlic cloves, smashed and peeled
- 1/2 cup cider vinegar
- 1/2 cup packed dark-brown sugar
- 1/4 cup pure maple syrup
- 3/4 cup brewed coffee
Sausage Brunch Casserole
By KarenLee
Great for overnight guests! This dish can even be assembled the night before and kept in the refrigerator
- 1 lb. bulk pork sausage, cooked and drained
- 1/2 cup chopped green onions
- 1 can (4 ounces) mushroom stems and pieces, drained
- 2 medium tomatoes, chopped
- 2 cups (8 ounces) shredded mozzarella cheese
- 1 cup pancake mix
- 12 eggs
- 1 cup milk
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Meal in One
By KarenLee
In saucepan, brown beef and cook onion until tender
- 1-1/2 lbs ground beef
- 1/2 cup chopped onion
- 1 can cream of mushroom soup
- 1 can condensed tomato soup
- 1/2 cup milk
- 1 package (9-oz.) cut green beans
- 1 cup cooked sliced carrots
- 6-8 servings mashed potatoes
- Generous dash pepper
- Shredded Cheddar cheese