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Recipes
Mississippi Mud Pie
By samara72
In the top pan of a double boiler, combine the chocolate chips, butter, cream and corn syrup
- 1 cup semisweet chocolate chips
- 4 Tbs. (1/2 stick) unsalted butter
- 1 ⁄4 cup heavy cream
- 2 Tbs. light corn syrup
- 1 cup confectioners’ sugar, sifted
- 1 tsp. vanilla extract
- 1 cookie crumb crust (see related recipe
- at left), made with chocolate cookies
- 1 ⁄2 cup toffee bits or coarsely chopped
- toasted almonds (see Note)
- 1 quart premium coffee ice cream, softened
Crockpot Potato Soup
By samara72
Add first 5 ingredients to crockpot and cook on high for an hour Stir and then turn to low for another hour
- 1 26-30 ounce bag frozen hash browns (plain)
- 2 14 ounce cans non-fat chicken broth
- 1 10-3/4 can 98% fat free cream of chicken soup
- 1/4 cup chopped onion
- 1/4 tsp pepper
- 1 - 8 ounce pkg lowfat (1/3 less fat) cream cheese
- 1 cup fat free milk
Garlic & Lemon Chicken with Green Beans & Red Potatoes
By samara72
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil
- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound trimmed green beans
- 8 small red potatoes, quartered
- 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Chicken Parmesan
By samara72
Preheat oven to 375 degrees
- 4 Skinless chicken breasts
- Italian bread crumbs
- 2 Eggs
- 2 cups milk
- flour
- 32 oz jar-marinara sauce
- Mozzarella cheese (grated)
- Fresh Parmesan cheese (grated)
Mint Chocolate Chip Cookies
By samara72
1 Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1/4 to 1/2 teaspoon mint extract
- 6 to 8 drops green food color
- 1 egg
- 1 cup creme de menthe baking chips
- 1 cup semisweet chocolate chunks
Chicken Saltimbocca
By samara72
preheat large sauté pan on medium-high 2–3 minutes
- 1/4 cup flour
- 1 lb boneless chicken cutlets
- 1 tablespoon canola oil
- 4 slices prosciutto (about 2 1/2 oz)
- 1/8 teaspoon pepper
- 4 small fresh sage leaves
- 4 thin slices Swiss cheese
- 1 cup specialty tomato basil pasta sauce
PHILLY CHEESE AND GROUND BEEF CASSEROLE
By samara72
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray
- 1 1/2 lb lean (at least 80%) ground beef
- 1 package (8 oz) sliced mushrooms
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 slices (1 oz each) provolone cheese
- 2 tablespoons butter or margarine
- 2 large onions, halved and thinly sliced into wedges
- 2 medium red bell peppers, cut into strips
- 2 cloves garlic, finely chopped
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle original biscuits
creamy chicken & pasta bake
By samara72
HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min
- 1-1/2 cups multigrain rotini pasta, uncooked
- 1 small bunch broccoli, cut into florets (about 3 cups)
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup fat-free reduced-sodium chicken broth
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- 2 Tbsp. KRAFT Grated Parmesan Cheese
Almond Joy Cookies
By samara72
Pre-heat oven to 375°F Lightly grease cookie sheets
- 1 cup butter
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar
- 4 eggs
- 3 teaspoons vanilla
- 4 1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 5 cups chocolate chips
- 2 cups sweetened coconut
- 2 cups chopped almonds
Italian Baked Chicken, One Pan Rigatoni and Broccoli Italiano
By samara72
1. Preheat oven to 400°F
- Italian Baked Chicken
- 3 1/4 pounds whole cut-up chicken
- 1/4 cup light northern Italian salad dressing
- 1 cup Italian bread crumbs
- 2 tablespoons grated Parmesan cheese
- large zip-top bag
- aluminum foil
- cooking spray
- One Pan Rigatoni
- 8 ounces rigatoni (1/2 box)
- 1 teaspoon roasted garlic
- 1 (15 1/2-ounce) can diced tomatoes (undrained)
- 1 (8-ounce) can tomato sauce
- 1 tablespoon pesto sauce
- grated Parmesan cheese (optional)
- Broccoli Italiano
- 1 pound broccoli florets
- 2 teaspoons roasted garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt and pepper, to taste
- 1 tablespoon grated Parmesan cheese