Reneeb's profile page
Recipes
Asparagus Bake
By Reneeb
- 15-oz. 15-oz. 15-oz. can asparagus spears, drained and divided
- 2 2 2 c. shredded Cheddar cheese, divided
- 10-3/4 10-3/4 can 10-3/4 oz. can cream of mushroom soup, divided
- 3/4 3/4 3/4 c. dry bread crumbs
- 1 1 1 T. butter, sliced
Chocolate Almond Coffee
By Reneeb
Mix in saucepan till melted and heated the cream chocolate, sugar and extract Pour coffee into 4 coffee mugs and...
- 1/4 c 1/2 and 1/2 cream
- 1 sq semi sweet chocolate
- 2 T sugar
- 1/4 t almond extract
Garlicky Tomato Soup
By Reneeb
- 3 3 3 tomatoes, cubed
- 2 2 2 green, red or yellow peppers, cut into bite-size pieces
- 10 10 10 cloves garlic, coarsely chopped and divided
- 1/2 1/2 1/2 c. olive oil
- 2 2 2 c. water
- 2 2 2 t. salt
- to to taste
Blueberry Sausage Breakfast Cake
By Reneeb
In a medium bowl, mix flour, baking powder and baking soda; set aside
- 2 c. all-purpose flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1/2 c. butter
- 3/4 c. sugar
- 1/4 c. brown sugar, packed
- 8-oz. container sour cream
- 2 eggs
- 1 lb. ground pork sausage, browned and drained
- 1 c. blueberries
- 1/2 c. chopped pecans
Layered Fiesta Casserole
By Reneeb
HEAT oven to 375°F. BROWN meat with peppers in large skillet; drain
- 1 lb. (450 g) extra-lean ground beef
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 cupssalsa
- 1 can (19 fl oz/540 mL) diced tomatoes, undrained
- 2 cupsfrozen corn, thawed
- 12 smallflour tortillas
- 1 cupKraft Tex Mex Shredded Cheese, divided
My Best Ever Deviled Eggs
By Reneeb
1. To cook perfect hard boiled eggs: Place eggs in a pot of water seasoned with salt, enough to cover the eggs
- 6 *6 hard-cooked eggs
- 1/4 *1/4 cup mayonnaise
- 1 *1 teaspoon vinegar
- 1/2 *1/2 teaspoon Worcestershire sauce
- 1/4 *1/4 teaspoon salt
- 1/2 *1/2 teaspoon dry mustard
- 1 *1 tablespoon sweet pickle relish (optional)
- 1 *1 teaspoon paprika (to garnish)
- ---------------------------------------------
Iowa;s Best Corn Soup
By Reneeb
Heat oil in a stockpot over medium heat
- 1 t. olive oil
- 1/2 c. onion, diced
- 1 clove garlic, minced
- 1/2 t. ground cumin
- 4 c. fresh corn kernels
- 2 new potatoes, diced
- 1/2 t. kosher salt
- 1/8 t. pepper
- 4 c. vegetable broth
- 3/4 c. milk
- 1 t. fresh cilantro, chopped
Mini Breakfast Cups
By Reneeb
- 2 2 12-oz. 2 12-oz. tubes refrigerated biscuits
- 4 to 5 4 to 5 5 eggs, beaten
- 1 1 1 lb. ground sausage, browned
- 1 1 1 c. shredded Monterey Jack cheese
- 1 1 1 c. shredded mild Cheddar cheese
Stuffed Red Peppers
By Reneeb
Stuff peppers and top with 1/4 c cheddar cheese
- Saute:
- 4 red bell peppers(pare boiled 2 min.)
- 2 T olive oil
- 1 chopped onion
- 2 cloves chopped garlic
- 1/2 c chopped mushrooms
- 1 t parsley
- 1 t basil
- 1 t oregano
- 1 t thyme
- 1 t ginger
- Add:
- 2 c chopped tomatoes(skin removed) and cook 5 min.
- Stir in:
- 1 &1/2 c cooked rice
- 1 t red wine vinegar
- 1/2 c golden raisens
- 1/2 c grated cheddar cheese
- s & p to taste
