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Recipes
Easy Overnight Tortilla Strata
By KarenLee
Directions: The night before: Lightly oil a lasagna glass or ceramic dish (vegetable oil is fine)
- 4 cups of crushed tortilla chips
- 8 oz. tomato sauce
- 1/4 cup spicy salsa
- 2 cups low-fat milk
- 1/2 cup sour cream
- 1 cup shredded cheese (Mexican mix or medium cheddar)
- 3/4 cup egg whites
- 3 large eggs, beaten
- 1/2 cup cilantro, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1 cup cooked black beans
- 1 cup frozen white corn kernels, thawed
- 1/2 tsp. ground cumin
Potato Deluxe
By KarenLee
This recipe may be prepared ahead of time
- 2 lbs. hash brown frozen potatoes, thawed 30 minutes
- 1 cup finely diced onions
- 1 can cream of chicken soup
- 1 (16 oz) container sour cream
- 1 stick butter, melted
- 1/2 cup or more grated yellow cheese (1 cup+ of
- chedder cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
Pepperoni Pinwheels
By KarenLee
Open both cans of the crescent dinner rolls and separate the dough into 8 rectangles
- 1 cup finely chopped pepperoni (3-1/2 oz)
- 1 cup shredded Mozarella or Cheddar cheese (4 oz)
- 1/2 teaspoons oregano
- 1 slightly beaten egg
- 2 cans refrigerated crescent dinner rolls (8 oz each)
Sneaky Fresh Fried Corn
By KarenLee
Want everyone to think you’ve been shucking and cutting off fresh corn from the cob all day without the hassle?
- 1 can cream style corn
- 1 can whole kernel corn, drained of all liquid
- 2 Tablespoons bacon grease
- Salt and pepper to taste
Bacon Cheese Pull Aparts
By KarenLee
1) Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray
- 1 egg
- 2 tablespoons milk
- 1 (16.3 oz.) can Pillsbury Grands! Flaky Layers Refrigerated Original Biscuits
- 1 (2.1 oz.) pkg. precooked bacon, cut into 1/2-inch pieces
- 3 oz. (3/4 cup) shredded Cheddar cheese
- 1/4 cup finely chopped green onions (4 medium)
Artichoke Dip
By KarenLee
- 2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
- 1/2 cup light mayonnaise
- 1/4 cup plus 1 tablespoon grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 garlic clove, coarsely chopped
- 1 scallion, minced, plus more for garnish
- Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving
Bruschetta with Crostini or Grilled Polenta
By KarenLee
If you need an easy appetizer, this tomato treat is always a crowd-pleaser! I always keep prepared polenta in a tub...
- "Bruschetta Topping"
- 12 Roma tomatoes , skinned, seeded and chopped
- 3 cloves garlic , crushed
- 1/3 cup extra-virgin olive oil
- 2 tsp. kosher salt
- 1 Tbsp. Italian parsley , coarsely chopped
- 1 Tbsp. fresh basil , finely chopped
- Shaved Parmesan cheese, enough to garnish
- "Crostini"
- 1 baguette , sliced on the diagonal about 1/4 inches thick
- "Grilled Polenta Cakes"•
- 1 tube polenta
- Extra-virgin olive oil to season hot grill pan
- Kosher salt to taste
- Cracked pepper to taste
Garlic Butter
By KarenLee
In a small bowl, combine softened butter, minced garlic and parmesan cheese
- 1 cup butter, softened
- 1 tablespoon minced garlic
- 1/4 cup grated Parmesan cheese
- 1 tablespoon garlic salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground paprika
Vegetable Dip
By KarenLee
Mix all of the ingredients together and chill for several hours before serving
- 2/3 cup sour cream
- 2/3 cup real mayonnaise
- 1 teaspoon Worchester sauce
- 1 teaspoon minced onion
- 1 teaspoon Lawry salt
- 1/4 teaspoon dill seed
- Dash of Accent
Huevos Rancheros
By KarenLee
Mexican Ranch-Style Eggs
- 1 tablespoon butter
- 10 eggs, beaten
- 1 cup light cream
- 8 ounces Mexican blend cheese, shredded
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
- 1 garlic clove, crushed
- 1 (4 ounce) can chopped green chilies, drained
- 1 (10 ounce) can red enchilada sauce
- 4 ounces sharp cheddar cheese, shredded
- 8 tortillas