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Recipes
Slow Cooker Taco Dip
By McLean
Combine all ingredients except chips in slow cooker
- 1 1/2 lbs. ground beef, browned, crumbled fine, and drained
- 1 package taco seasoning mix
- 1 (10 oz.) jar salsa
- 1 lb. Velveeta cheese, cubed
- 1/4 cup chopped onion
- Tortilla chips
Quick Cinnamon Rolls
By McLean
Preheat oven to 350degrees
- 1 tablespoon butter, melted
- 1 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 1 1/2 teaspoon ground cinnamon
- 1 (8 oz.) package refrigerated crescent rolls
Yogurt Substitute Cake
By McLean
Prepare as package directs
- Icing:
- 1 cup Chobani vanilla yogurt
- 1 cake mix (any kind)
- 1 cup water
- 1 box jello instant pudding (any flavor)
- 1 cup milk
- 1/3 cup confectioners sugar
- 8 oz. container of Cool Whip
- 4 oz. whipped cream cheese
Saucy Pan Steak
By McLean
HEAT oil in large nonstick skillet on medium-high heat
- 2 tsp. olive oil
- 1 onion, sliced
- 1 portobello mushroom, sliced
- 1/2 tsp. ground black pepper
- 2 beef t-bone steaks (1 lb.), 1/2 inch thick
- 1 cup beef broth
- 1/4 cup A.1. Original Steak Sauce
- 2 Tbsp. brown sugar
- 2 Tbsp. flour
- 1 cup hot mashed potatoes
Chocolate Peanut Butter Pudding Dessert (Jimmy Carter Cake)
By McLean
Combine crust and place in greased pan
- Crust:
- 2/3 cup chopped peanuts
- 1/3 cup flour
- 1/2 cup butter, melted
- Peanut Butter Layer:
- 2/3 cup peanut butter
- 1 cup confectioners' sugar
- 1 (8 oz.) package cream cheese, softened
- 1 cup Cool Whip, thawed
- Chocolate Layer:
- 1 (3 1/2 oz.) package instant chocolate pudding
- 1 (3 1/2 oz.) package instant vanilla pudding
- 2 2/3 cups milk
- Topping:
- 1 cup Cool Whip
- Grated milk chocolate
- Chopped peanuts
Manicotti with Spinach Cheese Stuffing
By McLean
MARGARET TRUXTON • Pinehurst, North Carolina The creamy cheese filling in these yummy stuffed shells has pretty...
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon canola oil
- 1-1/2 cups ricotta cheese
- 1 cup (4 ounces) shredded part-skim mozzarella
- cheese, divided
- 4 ounces cream cheese, softened
- 6 tablespoons grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1 package (10 ounces) frozen chopped spinach,
- thawed and squeezed dry
- 8 manicotti shells, cooked and drained
- 1 jar (26 ounces) spaghetti sauce
Peach Coffee Cake
By McLean
Preheat oven to 350 degrees
- 1 3/4 cups sugar, divided
- 1 cup plus 2 tablespoons (2 1/4 sticks) butter, softened and divided
- 3 eggs
- 3 1/4 cup flour, divided
- 2 teaspoons vanilla extract
- 1 (21-oz.) container peach pie filling
- 1/4 cup chopped pecans
- 1/4 teaspoon ground nutmeg
Shrimp Mornay
By McLean
Melt butter over medium-high heat
- 20 shrimp, cooked, peeled and devined
- 2 tablespoons butter
- 2 tablespoons flour
- 1/3 cup cream
- 1 cup chicken broth
- 1/4 cup shredded Swiss cheese
- 1/4 cup grated parmesan cheese
Scalloped Potatoes, Four Cheese
By McLean
Position a rack in the upper third of the oven and preheat to 425 degrees F
- 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
- 1/2 clove garlic
- 1/3 cup shredded mozzarella cheese
- 1/3 cup shredded asiago cheese
- 1/3 cup shredded raclette or comte cheese
- 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
- Kosher salt and freshly ground pepper
- 2 cups heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 4 fresh bay leaves
- 1/4 cup grated parmesan cheese
Tomato Basil Bisque
By McLean
Cook first 5 ingredients in saucepan over medium heat, stirring often, 6 to 8 minutes or until thoroughly heated
- 2 cans tomato soup
- 1 (14 1/2 oz.) can diced tomatoes
- 2 1/2 cup buttermilk
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon freshly ground pepper