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Recipes
Strawberry Shortcake Bars
By McLean
In a large bowl, beat together sugar and butter until creamy
- Butter Vanilla Cake:
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cup flour
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 pint strawberries
- Frosting:
- 8 oz. cream cheese, softened
- 1/2 cup powdered sugar
- 8 oz. frozen Cool Whip
Chicken Breasts with Angel Hair Pasta
By McLean
In a small bowl, whisk together salad dressing and mustard and set aside
- 1/2 cup butter
- 1 package (9 oz.) fresh, angel hair pasta cooked, drained
- 1 cup Original Ranch mix
- 1/3 cup Dijon-style mustard
- 1/3 cup dry white wine
- 2 1/2 tablespoons parsley freshly chopped
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
Chicken, Spanish (Slow Cooker)
By McLean
Melt butter in skill and brown chicken (about 10 minutes)
- 3 to 4 lb. chicken, cut into serving pieces
- 2 tablespoons butter
- 1 (28 oz.) can crushed tomatoes (or stewed tomatoes)
- 1 medium onion, chopped (1/2 cup)
- 2 teaspoons finely chopped fresh garlic
- 1/4 teaspoon pepper
- 1 cup sliced mushrooms
- 1 cup frozen peas
- Salt and pepper to taste
- 1 (10 oz.) bag yellow rice
Chocolate Cake Recipe
By McLean
Grease and flour 2 - 9" round cake pans
- 2 cups flour
- 2/3 cup cocoa
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon baking powder
- 3 eggs
- 1 2/3 cups sugar
- 1 teaspoon vanilla
- 1 cup mayonnaise
- 1 1/3 cups water
- Preheat oven to 350ºF.
Oven Roasted Chicken
By McLean
Preheat oven to 400 degrees
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (12-oz.) can ginger ale
- 1 (3-3 1/2 lb.) chicken
Easy Baked Beans
By McLean
Cook bacon until crisp. Remove bacon reserving about 3 tablespoons of the drippings in the skillet
- 6 slices bacon
- 1/2 cup chopped onion (one small onion)
- 2 (16 oz.) cans pork and beans in tomato sauce
- 2 tablespoons brown sugar (up to 1/2 cup, to taste) or 1/2 cup maple syrup
- 2 tablespoons catsup (up to 1/2 cup, to taste)
- 1 tablespoon Worcestershire
- 1 tablespoon prepared mustard
Artichoke Dip
By McLean
Mix all ingredients together in food processor
- 1 can artichoke hearts, finely chopped
- 1 cup mayo
- 1 cup Parmesan cheese
- 1 clove garlic, minced (optional)
GRANDMA'S HEIRLOOM COUNTRY CHICKEN CASSEROLE
By McLean
1.5 - 2 lbs. boneless, skinless chicken breasts – poached and shredded 1 26-oz
- 2.5 lbs. potatoes, cubed – not peeled, boiled and mashed
- 1 cup sour cream
- 1 cup shredded, cheddar cheese
- 1 2.8 oz. can french-fried onions
- 2 tsp. salt
- 1 tsp. coarse ground
- Combine ingredients and spread into the bottom of a baking dish or comparable oval baking dish. Preheat oven to 375 degrees.
Lemon Poke Cake
By McLean
Prepare cake as directed for a 9 x 13 inch pan
- Lemon cake mix, plus ingredients to prepare
- 1 (3 oz.) lemon gelatin mix
- 1 cup boiling water
- 1 container (8 oz.) frozen whipped topping, thawed
- 1 package (3 oz.) instant lemon pudding mix
- 1 teaspoon vanilla extract
- 1 cup milk
Broccoli and Beef Stir Fry
By McLean
In large bowl, mix beef, mushrooms, cornstarch, garlic and teriyaki sauce
- 1 lb boneless beef round steak, 1 inch thick, cut into thin strips
- 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
- 1 tablespoon cornstarch
- 1 clove garlic, finely chopped
- 1/2 cup teriyaki sauce
- 1 bag (24 oz) Green Giant® Valley Fresh Steamers® Value Size frozen broccoli & three cheese sauce
- 2 tablespoons vegetable oil
- 1 cup sliced green onions
- Hot cooked rice, if desired