Dette's profile page
Recipes
pepperoni pizza pasta bake
By dette
I've loved pepperoni pizza ever since I was old enough to order my first hot, gooey slice
- vegetable cooking spray
- 1 T, kosher salt
- 1 12oz box penne or ziti
- 1/2 lb. mik Italian sausage, casing remove and sausage, crumbled
- 1/2 c. dhopped onion
- 1 12 oz jar pizza sauce
- 1 8oz can tomato sauce
- 1/2 c. milok
- 1/4 lb thinly sliced pepperoni
- 1/4 c. diced Canadian bacon
- 1 t. Italian seasoning
- 3/4 t. garlic powder
- 1 c. (4oz) shredded mozzarella
- 1/3 c. (about 2oz) freshly grated Parmigiano-Reggiano
- 1/4 c finely chopped fresh parsley
Apple Snack Squares
By dette
Meet the Cook: As soon as I was old enough to stand on a chair, I started cooking
- Ingredients
- 2 cups sugar
- 2 eggs
- 3/4 cup canola oil
- 2-1/2 cups self-rising flour
- 1 teaspoon ground cinnamon
- 3 cups diced peeled tart apples
- 1 cup chopped walnuts
- 3/4 cup butterscotch chips
Banana Bread
By dette
For the best flavor, use the ripest bananas possible
- 2/3 c sugar
- 1/3 c butter, softened
- 2 large eggs
- 2 rips bananas, mashed (about 1 c)
- 1/2 c fat-free butttermilk
- 3/4 tsp vanilla extract
- 1 1/2 c all-purpose flour
- 3/4 c toasted wheat germ
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
Chicken Crescent Casserole
By dette
Directions In a large saucepan, saute celery in 1 tablespoon butter until tender
- Ingredients
- 1 celery rib, sliced
- 3 tablespoons butter, divided
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 2/3 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons dried minced onion
- 3 cups cubed cooked chicken
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 2/3 cup shredded Swiss cheese
- 1 tube (8 ounces) refrigerated crescent rolls
- 1/2 cup sliced almonds
Homemade Bagels Recipe
By dette
I always wanted to make my own bagels, so I searched to find a recipe I could try
- 1 teaspoon active dry yeast
- 1-1/4 cups warm milk (110° to 115°)
- 1/2 cup butter, softened
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 egg yolk
- 3-3/4 to 4-1/4 cups all-purpose flour
- Sesame or poppy seeds, optional
Santa Fe Chicken
By dette
Experience the flavor of the southwest with this popular grilled marinated chicken dish
- 8 boneless skinless chicken breasts
- One 8 ounce block Monterey Jack cheese
- 1 c. Italian bread crumbs
- 1 1/2 tbsp grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp pepper
- 8 tbsp (1 stick) butter or margarine, melted
- 1 tbsp butter or margarine
- 1 tbsp all-purpose flour
- 1 c. milk
- 1 small red bell pepper, seeded and diced
- 1 small green bell pepper, seeded and diced
Taco Stacks
By dette
My daughter named this recipe Taco Stacks when she was 4
- 2 lbs. ground beef
- 1 onion, chopped
- 16 oz can black beans, drained and rinsed
- 16 oz can pinto beans, drained and rinsed
- 6 8 inch flour tortillas
- 26 oz can tomato soup
- 1 1/2 shredded Cheddar Cheese
- Garnish: sour cream salsa
Twice-Baked Bacon-Cheddar Potatoes
By dette
Besides bacon and cheddar, stuff your spuds with low-fat vegetarian chilie, pureed cottage cheese, and chives or sa...
- 2 large baking potatoes, scrubbed
- 1/4 c. low-sodium chicken broth
- 2 slices bacon, crisp-cooked and crumbled
- 1/2 c. shredded reduced-fat sharp cheddar cheese
Simple Chicken Soup
By dette
Nosta;lgia in a bowl! All you need is a crusty bread for dipping and a crisp salad on the side
- 4 c. reduced-sodium chicken broth
- 2 scallions, trimmed and thinly sliced
- 1 garlic clove, finely chopped
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- 3/4 # skinless boneless chicken brests, cut into bite-
- sized pieces
- 1 carrot, thinly sliced
- 2 ripe plum tomatoes, seeded and finely chopped
- 2 c cooked brown basmati rice
Vegetable Anitpastos-stuffed Bread
By dette
Cut the top of a loaf of crusty bread
- 1 loaf crusty bread, 9-12 inches in length/diameter
- 1/4 c fresh flat-leaf parsley, chopped
- 1/4 c. sun-dried tomatoes, in olive oil, drained,
- chopped
- 1/4 c. black pitted Kalamata oil-cured olives, chopped
- 1/2 c. prepared pesto, store-bought or homemade
- 1/4 # deli-sliced provolone cheese
- 1 jar (14 oz) roasted red peppers, drained
- 1 can (15 oz) quartered artichoke hearts in water,
- drained
- 1 c. copped giardiniera (pickled vegetables)
- Juice of 1/2 lemon
- Coarse salt and freshly ground back pepper, to taste
- EVOO for drizzling
- 1/2 a sack mixed greens,