McLean's profile page
Recipes
Cracker Barrel Old Country Store Hashbrown Casserole
By McLean
Preheat oven to 350 and spray an 11x14 inch baking dish with cooking spray
- 2 lbs. frozen hash browns
- 1 (10 3/4-oz) can cream of chicken soup
- 1 pint sour cream
- 1/2 cup onion, chopped
- 1/2 cup butter, melted
- 1/4 tsp black pepper
- 1 tsp salt
- 2 cups cheddar or Colby cheese, shredded
Mint Ice Cream & Cookie Dessert
By McLean
Stir the cookie crumbs and butter in a small bowl
- 1 bag (7 oz.) Pepperidge Farm Milano Mint Cookies, crushed
- 3 tablespoons butter, melted
- 3 cups mint chocolate chip ice cream, softened
- 3/4 cup hot fudge topping
- 3/4 cup sweetened whipped cream
- 6 small candy canes
Pumpkin Sheet Cake with Cream Cheese Icing
By McLean
Mix pumpkin, sugar and oil in a large mixing bowl
- Frosting:
- 1 16 oz. can Pumpkin
- 2 cups Sugar
- 5 tablespoons Butter Softened
- 1 cup oil
- 4 eggs
- 2 cups Flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 oz. cream cheese
- 1 teaspoon vanilla
- 1 3/4 cups powdered sugar
- 3 to 4 teaspoons milk
- chopped nuts (optional)
Coquilles Saint-Jacques
By McLean
Scallops: In a medium saucepan, combine 1 cup of water, 1 teaspoon lemon juice, salt
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 2 lb. sea scallops, washed and drained
- 4 tablespoons butter
- 1/4 cup finely chopped onion
- 1/4 lb . fresh mushrooms, sliced (or 3 oz. can)
- 1/3 cup flour
- Dash of pepper
- 1 cup light cream
- 1 cup grated Gruyere cheese
- 1/2 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- 1/2 cup dry breadcrumbs
- 2 tablespoons butter, melted
Parmesan Honey Pork Roast (Slow Cooker)
By McLean
It’s hard to make slow-cooked food look pretty
- 1 (2-3 pound) boneless pork roast
- 2/3 cup grated Parmesan cheese
- 1/2 cup honey
- 3 Tbsp soy sauce
- 2 Tbsp dried basil
- 2 Tbsp minced garlic
- 2 Tbsp olive oil
- 1/2 tsp salt
- 2 Tbsp cornstarch
- 1/4 cup cold water
Asian Grilled Chicken
By McLean
Combine all marinade ingredients in a small bowl
- Marinade:
- 6 thin boneless skinless chicken cutlets (3 oz each)
- 2 tbsp lemon juice
- 2 tbsp toasted sesame seeds
- 2 cloves garlic, minced
- 2 tsp fresh ginger, peeled and minced
- 2 green onions, minced
- 1/4 cup low sodium soy sauce
- 1/4 cup teriyaki sauce
- 1 tsp honey
- 2 tsp sesame oil
Chicken Curry, Thighs (slow cooker)
By McLean
Place chicken in slow cooker
- 10 chicken thighs, skins removed
- 1 jar (16 oz.) Thick 'n Chunky Salsa
- 1 onion, chopped
- 2 tablespoons curry powder
- 1 cup sour cream
Stuffed Clams
By McLean
Heat oven to 400. Remove and discard the top shells
- 24 cherrystone clams, scrubbed
- 2 slices bacon, diced
- 3 tablespoons butter
- 1 medium onion, chopped (1/2 cup)
- 1/4 teaspoon garlic powder or 1 clove garlic minced
- 1 1/2 cups Pepperidge Farm herb seasoned stuffing
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Heaven In a Bowl - Peanut Butter Brownie Trifle
By McLean
Prepare brownie batter according to package directions
- 1 fudge brownie mix (13-inch x 9-inch pan size)
- 2 packages (13 ounces each) miniature peanut butter cups
- 4 cups cold 2% milk
- 2 packages (5.1 ounces each) instant vanilla pudding mix
- 1 cup creamy peanut butter
- 4 teaspoons vanilla extract
- 2 cartons (8 ounces each) frozen whipped topping, thawed