McLean's profile page
Recipes
Onion Dip
By McLean
Combine ingredients and bake 1/2 hour at 350 degrees
- 3 C Sweet Onion (Vadalias are great)
- 1 C mayo
- 1 C Parmesan cheese
Chicken and Squash Casserole
By McLean
Preheat oven to 350. Coat a 3-quart casserole dish with cooking spray
- 2 tablespoon canola oil
- 1 onion, chopped
- 1 lb. zucchini, cut into 1/4-inch thick slices
- 1 lb. yellow squash, cut into 1/4-inch thick slices
- 1 (14-1/2 oz.) can no-salat-added diced tomatoes
- 1/4 cup chopped fresh basil
- 1 teaspoon garlic powder
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 4 cups chopped cooked chicken
- 1/2 teaspoon black pepper
- 2 tablespoons whole wheat bread crumbs
Ground Beef Stuffed Pepper Skillet
By McLean
Brown the ground beef with the onion and garlic in a skillet over medium heat until ground beef is fully cooked
- 1 lb. ground beef
- 1/3 onion, diced
- 3 cloves garlic, minced
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 4.5 oz. can diced tomatoes
- w/e cups uncooked long grain white rice (I used Jasmine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper1 1/2 cups shredded Colby-jack cheese
- 1 tablespoon fresh parsley for garnish
Gorgonzola Salad Dressing (vinaigrette consistency)
By McLean
Whisk together first 6 ingredients in a small bowl
- 1/2 cup white vinegar
- 3 tablespoons mayo
- 1 large garlic clove, pressed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon dry mustard
- 1 cup vegetable oil
- 3 oz. Gorgonzola or blue cheese
Peach Trifle
By McLean
Cut cake horizontally into 3 layers
- 1 (9-inch) round angel food cake
- 1/3 cup orange juice
- 2 cups milk
- 1 package vanilla instant pudding mix
- 1 (12 oz.) container frozen whipped topping, thawed
- 6 fresh ripe peaches, peeled and coarsely chopped
Iced Oatmeal Cookies
By McLean
Becky Miller
- Icing:
- 1 cup butter, melted and slightly cooled
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg (optional)
- 1 teaspoon Kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup quick oats
- 2 cups flour
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1/2 teaspoon cinnamon
Broccoli Spears with Parmesan Sauce
By McLean
Cook broccoli in unsalted boiling water until tender
- 2 lbs. fresh broccoli or 2 (10 oz.) packages frozen broccoli spears
- 2 tablespoon butter
- 1/4 cup onion, chopped
- 1 can cream of chicken soup
- 2/3 cup milk
- 1/2 cup Parmesan cheese, grated
Strawberry Pie
By McLean
Slice strawberries in half and line baked pie shell with berries
- Baked pie shell
- 1 pint fresh strawberries
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 10 oz. Sprite or Seven-Up
- 1/2 teaspoon salt
- 1/2 small package strawberry gelatin
Strawberry Rhubarb Cobbler
By McLean
Preheat oven to 400 degrees
- 1 (16 oz.) package frozen whole or halved strawberries
- (or fresh)
- 1 (16 oz.) package frozen rhubarb (or fresh)
- 1 cup plus 2 tablespoons sugar, divided
- 6 tablespoons (3/4 stick) butter, softened and divided
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 egg
- 1/4 teaspoon salt
Baked Spaghetti Casserole
By McLean
Preheat oven to 350 degrees F
- 1 pound ground beef
- 1 (26-ounce) jar spaghetti sauce
- 1 teaspoon salt, divided
- 12 ounces spaghetti
- 1 (15-ounce) container ricotta cheese
- 1 cup sour cream
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese