Jaxson's profile page
Recipes
Banana Bread
By Jaxson
No need for a mixer for this recipe
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 1 cup sugar (can easily reduce to 3/4 cup)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
CROCKPOT CASSEROLE
By Jaxson
BROWN GROUND BEEF, DRAIN GREASE OFF AND ADD TO CROCK POT
- 1 LB GROUND BEEF
- 4 LARGE POTATOES DICED
- 1 CAN GREEN BEANS
- 1 CAN MUSHROOM SOUP
- 1 CAN CHEDDAR CHEESE SOUP
CHICKEN NOODLE SOUP
By Jaxson
1 IN COVERED 3 QT SAUCEPAN, HEAT BROTH AND WATER OVER MEDIUM HIGH HEAT 2 MEANWHILE IN 5-6 QT SAUCEPAN HEAT OIL OVE...
- 1 PKG CHICKEN BROTH
- 4 CUP WATER
- 1 TBSP OLIVE OIL
- 1 SMALL ONION CHOPPED
- 2 STALKS CELERY, THINLY SLICED
- 2 MEDIUM CARROTS, THINLY SLICED
- PEPPER
- 1 LB SKINLESS BONELESS CHICKEN BREAST HALVED
- 3 CUP MEDIUM EGG NOODLES UNCOOKED
- 1 CUP FROZE PEAS THAWED
Slow-Cooked Taco Shredded Beef
By Jaxson
Ground beef is good in tacos, but this fork-tender shredded beef makes good tacos even better
- 1 Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
- 2 Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender.
- 3 Remove the beef from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the beef. Return the beef to the cooker. Stir the cilantro in the cooker.
- 4 Spoon about 1/4 cup beef mixture into each taco shell. Top each with about 1 tablespoon cheese. Top with the lettuce and the sour cream, if desired.
- Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
CROCKPOT BBQ
By Jaxson
CUT BEEF ON A DIAGONAL ACROSS THE GRAIN, INTO SLICES 1 INCH WIDE
- 1 1/2 LB BONELESS CHUCK STEAK 1 1/2 INCH THICK
- 1 CLOVE GARLIC, PEELED AND MINCED
- 1/4 CUP WINE VINEGAR
- 1 TBSP BROWN SUGAR
- 1 TSP PAPRIKA
- 2 TBSP WORCESTERSHIRE SAUCE
- 1/2 CUP KETCHUP
- 1 TSP SALT
- 1 TSP DRY OR PREPARED MUSTARD
- 1/4 TSP BLACK PEPPER
sausage broccoli manicotti
By Jaxson
Cook the manicotti according to package directions
- 1 package (8 ounces) manicotti shells
- 2 cups (16 ounces) 4% cottage cheese
- 3 cups frozen chopped broccoli, thawed and well drained
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, DIVIDED
- 3/4 cup shredded Parmesan cheese, divided
- 1 egg
- 2 teaspoons minced fresh parsley
- 1/2 teaspoon each onion powder and pepper
- 1/8 teaspoon garlic powder
- 1 pound bulk Italian sausage
- 4 cups meatless spaghetti sauce
- 2 garlic cloves, minced
Maple Glazed Sweet Potatoes
By Jaxson
Preheat oven to 400 Peel and cut potatoes into 1-1/2" chunks
- 2 pds sweet potatoes (6 medium)
- 1/3 cup pure maple syrup or maple flavored syrup
- 2 TBSP cooking oil
- 3 TBSP Dijon style mustard
- 1/2 tsp salt & 1/2 tsp freshly ground pepper
- 1/2 cup fresh cranberries
Chicken Piccata
By Jaxson
1 Combine flour, salt and pepper in shallow dish
- 1 tbsp all purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 boneless skinless chicken breasts
- 2 tsp olive oil
- 1 tsp butter
- 2 cloves garlic minced
- 1/4 cup chicken broth
- 1 tbsp fresh lemon juice
- 2 tbsps chopped fresh italian parsley
- 1 tbsp capers, drained
Crunchy Chicken Tenders
By Jaxson
Preheat oven to 425°F. Grease a baking sheet
- 2/3 cup mayonnaise
- 2 Teaspoons onion flakes
- 2 teaspoons dry mustard
- 1 cup butter cracker crumbs (about 23 round crackers)
- 2 tablespoons sesame seeds
- 14 ounces chicken tenders, patted dry
- DIP
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped onion
- 1 tablespoon chopped fresh parsley
- 3/4 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
Classic Fettuccine Alfredo
By Jaxson
1 Cook pasta according to package directions
- 12 oz uncooked fettuccine
- 2/3 cups whipping cream
- 6 tbsp unsalted butter
- 1/2 tsp salt
- generous dash white pepper
- generous dash ground nutmeg
- 1 cup grated parmesan cheese
- 2 tbsp chopped fresh Italian parsley