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Buffalo Chicken Dip

Buffalo Chicken Dip

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1.Preheat oven to 350°F. 2

  • 2 store-bought rotisserie chickens, skinned and finely shredded
  • 3 (8-oz) packages cream cheese, softened
  • 3/4 cup ranch dressing
  • 3/4 cup blue cheese dressing
  • 1 cup Buffalo wing sauce
  • 3 cups Colby Monterey Jack cheese, shredded
  • Tortilla chips (optional, for serving)
  • Crackers (optional, for serving)
  • Carrots (optional, for serving)
  • Celery (optional, for serving)
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Banana Toffee Picnic Cake

Banana Toffee Picnic Cake

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Heat oven to 350°F (325°F for dark or nonstick pan)

  • 1 1
  • box Betty Crocker® SuperMoist® yellow cake mix
  • 1 1
  • cup mashed very ripe bananas (2 medium)
  • 1/3 1/3
  • cup water
  • 1/3 1/3
  • cup vegetable oil
  • 3 3
  • eggs
  • 1/2 1/2
  • teaspoon almond extract
  • 1/2 1/2
  • cup toffee bit
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Paula’s Sugar Free Strawberry Ice Cream

Paula’s Sugar Free Strawberry Ice Cream

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Put your ice cream insert into the freezer for a full 24 hours before you want to make your ice cream

  • 2 cups ripe strawberries, sliced then crushed
  • 1 cup Splenda, divided
  • 1 quart low fat milk
  • 3 large eggs, lightly beaten*
  • 1-2 tablespoon vanilla extract
  • Pinch salt
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OREO Frozen Peanut Butter Dessert

OREO Frozen Peanut Butter Dessert

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Make It MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan

  • 30 OREO Cookies, finely crushed (about 2-1/2 cups)
  • 3 Tbsp. butter, melted
  • 1 cup PLANTERS Creamy Peanut Butter
  • 1-3/4 qt. (7 cups) vanilla ice cream, softened
  • 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
  • 6 squares BAKER'S Semi-Sweet Chocolate
  • 1/2 cup PLANTERS COCKTAIL Peanuts, coarsely chopped
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Tortilla Soup

Tortilla Soup

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MIX dressing and garlic in large saucepan; cook on medium-high heat 1 min

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FRENCH ONION CHICKEN

FRENCH ONION CHICKEN

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Serves 4-6

  • Ingredients:
  • 2 Tbsp olive oil
  • 2 large onions, thinly sliced
  • 3 lbs boneless skinless chicken thighs, fat trimmed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup red wine
  • 1 tsp fresh thyme, chopped
  • 1-1/2 cups beef broth
  • 2 Tbsp Worcestershire
  • 1 bay leaf
  • 2 Tbsp cornstarch
  • 2 Tbsp water
  • 1-1/2 cups gruyère cheese, shredded
  • Crusty French bread, for serving
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Banana Smoothie 5.0

Banana Smoothie 5.0

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Quick low calorie smoothie Serves: 4 adult smoo­thies Prep time: approximately 3 minutes Cook time: approxi

  • INGREDIENTS:
  • 3 containers (170g each), sugar free, fat free, banana flavored yogurt
  • 4 packets stevia
  • 1/2 cup unsweetened plain coconut water
  • 1 cup sliced slightly under ripe banana
  • 1 cup cold water
  • 3 1/2 cups ice
  • 3 teaspoons egg white powder
  • 1/8 teaspoon salt
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COLLARD GREENS GRATEN

COLLARD GREENS GRATEN

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Preparation: In a large stockpot on medium heat, cook the bacon until the fat renders and starts to brown

  • Ingredients:
  • 4 slices thick-cut bacon, diced
  • 1-1/2 cups onion, small dice
  • 1 bunch collard greens, chopped and stems removed
  • 1 cup apple cider vinegar
  • 3 tsp salt, divided
  • 1/2 stick butter
  • 3 Tbsp flour
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1/8 tsp ground nutmeg
  • 1 tsp sriracha
  • 1/4 cup peanut butter
  • 1/2 tsp soy sauce
  • 2 Tbsp Parmesan, grated
  • 1/4 cup panko breadcrumbs
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Mexican Corn & Sweet Potato Chowder

Mexican Corn & Sweet Potato Chowder

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Preparation: To prepare the soup, heat a 5- to 6-qt Dutch oven on medium-high heat

  • Soup:
  • 1 lb fresh chorizo sausage, casing removed
  • 2 cups onions, medium dice
  • 1 Tbsp garlic, minced
  • 2 cups red pepper, medium diced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 6 ears of corn, shucked and corn kernels cut off the cob (save the cobs)
  • 1-1/2 lbs sweet potatoes, peeled and medium dice
  • 7 cups chicken stock
  • 1 tsp seeded and minced chipotle pepper in adobo
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup heavy cream
  • 2 Tbsp chopped cilantro
  • 2 cups crumbled queso fresco
  • Pumpkin Seed Pesto:
  • 1/2 cup toasted pumpkin seeds
  • 1/2 cup fresh cilantro leaves
  • 1 scallion, cut into 3 pieces
  • 1 tsp minced garlic
  • 1/4 cup pickled jalapeño slices
  • 3 Tbsp oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
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Easter Ham with Apricot Glaze

Easter Ham with Apricot Glaze

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Remove the ham from the refrigerator and let it sit for 1 hour

  • Ingredients:
  • 1 1 (8–10 lb) bone-in fully cooked ham
  • 1 Tbsp 1 Tbsp oil
  • 1/4 cup 1/4 cup minced ginger
  • 2 cups 2 cups apricot preserves
  • 2 cups 2 cups packed light brown sugar
  • 1 cup 1 cup apple cider vinegar
  • 1/4 cup 1/4 cup whole grain mustard
  • 1/2 tsp 1/2 tsp ground cloves
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