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Recipes
Cuban Flank Steak
By hpdoxi
Add something tasty to your family’s Cuban dinner! Enjoy this slow-cooked steak recipe made with Progresso® blac...
- 1 large onion, thinly sliced
- 1 medium red bell pepper, cut into strips (1 1/2 cups)
- 1 medium green bell pepper, cut into strips (1 1/2 cups)
- 1 beef flank steak (2 lb), cut into 8 pieces
- 2 tablespoons chili powder
- 1 teaspoon dried oregano leaves
- 2 teaspoons dried minced garlic
- 1 teaspoon salt
- 2 tablespoons lime juice
- 1 cup Progresso® beef flavored broth (from 32-oz carton)
- 2 cups uncooked regular long-grain white rice
- 1 can (15 oz) Progresso® black beans, drained, rinse
Jumbo Burger Cups
By hpdoxi
Try a biscuit cup filled with burger fixin's, a whole new way to enjoy a dinnertime classic
- 1 1/2 lb lean (at least 80%) ground beef
- 1/2 cup ketchup
- 1/3 cup dill pickle relish
- 2 tablespoons yellow mustard
- 4 oz cream cheese (half of 8-oz package)
- 1 teaspoon McCormick® Onion Powder
- 1/2 teaspoon salt
- 1/2 teaspoon McCormick® Black Pepper
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)
- 1 LAND O LAKES® Egg
- 1 teaspoon water
- 2 tablespoons sesame seed
Lasagna Casserole
By hpdoxi
And do you want to know a secret? I never make this recipe exactly the same
- 1 pound ground beef or sausage
- 1 onion chopped (optional)
- 8 ounces of uncooked noodles (we like spiral or rotini noodles best)
- 1/3 to 1/2 jar spaghetti sauce
- 1 15-oz. can diced tomatoes
- 2 eggs, beaten
- 2 cups cottage cheese or ricotta cheese (we prefer cottage cheese and it’s typically much cheaper — especially if you can find it marked down!)
- 8 oz. mozzarella cheese, grated
- 1/2 teaspoon parsley (chopped fresh or dried)
- salt/pepper
Bell Pepper Slaw
By hpdoxi
Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved
- 3 tablespoons sugar
- Kosher salt
- 1/2 cup apple cider vinegar
- 1 1/2 teaspoons celery seeds
- 1 1/2 teaspoons mustard seeds
- Freshly ground pepper
- 6 bell peppers (red, orange and yellow), cut into thin strips
- 2 stalks celery, finely chopped
- 4 scallions, chopped
- 1/2 head green cabbage, thinly sliced and roughly chopped
- 3 tablespoons whole-grain dijon mustard
- 1/2 cup mayonnaise
Chocolate Raspberry Hearts
By hpdoxi
Flaky Crescents wrap around a chocolate-hazelnut filling in a love-ly heart-shaped dessert
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/3 cup chocolate-hazelnut spread
- 24 raspberries
- 2 tablespoons dark chocolate chips
- 1 egg, beaten
- 1 tablespoon powdered sugar
Chocolate Chip Cupckaes
By hpdoxi
With more chocolate chips to the ounce than your standard cookie, this cupcake delivers chocolate-and-vanilla goodn...
- 3 1/4 cup(s) sifted cake flour (not self-rising)
- 1 1/2 tablespoon(s) baking powder
- 1/4 teaspoon(s) salt
- 7 ounce(s) (1 3/4 sticks) unsalted butter, softened
- 1 3/4 cup(s) sugar
- 1 cup(s) milk
- 2 tablespoon(s) milk, combined with above milk
- 1 tablespoon(s) pure vanilla extract
- 5 large egg whites, room temperature
- 2 cup(s) semisweet chocolate chips
- Chocolate Chip Frosting
- Chocolate Chip Frosting
- 2 cup(s) semisweet chocolate chips
- Basic Buttercream
- Basic ButterCream
- 12 ounce(s) (3 sticks) unsalted butter, softened
- 1 pound(s) confectioners' sugar, sifted
- 1/2 teaspoon(s) pure vanilla extract
Caramel Apple Cheesecake Bars
By hpdoxi
Gooey caramel on top of oatmeal mix with cheesecake bars
- Streusel Topping:
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 cup (2 sticks) butter, softened
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar, plus 2 tablespoons, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 Granny Smith apples, peeled, cored and thinly sliced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup good caramel topping
- 1 cup packed brown sugar
- 1 cup flour
- 1/2 cup old fashioned oats
- 1/2 cup butter, softened
- 1 egg white
Fudge Lover's Cream Cheese Cake
By hpdoxi
Pockets of sweet cream cheese bake in a rich chocolate cake slathered with fudgy frosting
- Cake
- 1 box Betty Crocker® SuperMoist® yellow or devil's food cake mix
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- 1 cup hot water
- 3/4 cup vegetable oil
- 1 teaspoon vanilla
- 4 eggs
- Filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped nuts, if desired
- Frosting
- 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla or chocolate frosting
Light Chicken Potpie
By hpdoxi
Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined
- For the Crust:
- 1 cup all-purpose flour, plus more for dusting
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons 2% milk
- For the Filling:
- 2 small russet potatoes
- 4 1/2 cups low-sodium chicken broth
- 5 medium carrots, cut into large chunks
- 1 to 2 teaspoons chopped fresh thyme
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely diced
- 3 tablespoons all-purpose flour
- 1/3 cup 2% milk
- 3 stalks celery, sliced
- 3 cups shredded rotisserie chicken, skin removed
- 1/2 cup fat-free plain Greek yogurt
- 1 cup frozen peas
- 1/2 cup minced fresh parsley
- Kosher salt and freshly ground pepper
Spinach-Strawberry Salad
By hpdoxi
Looking for a vegetable and fruit salad recipe? Then check out this spinach-strawberry side dish that’s ready in ...
- Honey-Dijon Dressing
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 2 tablespoons orange juice
- 1 tablespoon cider vinegar or white vinegar
- 1 teaspoon poppy seed, if desired
- 2 teaspoons Dijon mustard
- Salad
- 1 small jicama
- 2 kiwifruit
- 1/2 pint (1 cup) fresh strawberries
- 8 cups ready-to-eat spinach (from 9- or 10-oz bag)