Jaxson's profile page
Recipes
NO BAKE COOKIES
By Jaxson
COMBINE SUGAR, MILK, BUTTER, AND COCOA IN SAUCEPAN
- 2 CUPS SUGAR
- 1/2 CUP MILK
- 1/2 CUP BUTTER
- 2 TBSP COCOA
- 2 CUPS OATMEAL
- 1/2 CUP PEANUT BUTTER
- 1/2 TSP VANILLA
LASAGNA MARINARA ROLLS
By Jaxson
POUR OLIVE OIL INTO A LARGE POT, ADD THE PANCETTA AND COOK OVER MEDIUM HIGH HEAT UNTIL GOLDEN BROWN, 4-5 MINUTES
- FOR THE SAUCE:
- 2 TBSP EXTRA VIRGIN OLIVE OIL
- 1/2 CUP PANCETTA
- 1 LARGE SPANISH ONION, DICED
- KOSHER SALT
- 2 CLOVES GARLIC, SMASHED
- PINCH OF RED PEPPER FLAKES
- 2 28 OZ CANS SAN MARZANO PLUM TOMATOES
- FOR THE LASAGNA:
- KOSHER SALT
- 1 16 OZ BOX LASAGNA NOODLES
- 2 CUPS RICOTTA CHEESE
- 2 TBSP GRATED PECORINO CHEESE
- 1/2 CUP GRATED PARMESAN CHEESE
- 3/4 PD MOZZARELLA CHEESE, SHREDDED
- 2 LARGE EGGS
- 5 SPRINGS FRESH THYME, LEAVES ROUGHLY CHOPPED
CHEESY SAUSAGE AND EGG BAKE
By Jaxson
1) HEAT OVEN TO 350 SPRAY 13X9 GLASS BAKING DISH WITH COOKING SPRAY
- 1 LB PORK SAUSAGE COOKED AND DRAINED
- 1 1/2 CUPS SLICED MUSHROOMS
- 8 MEDIUM GREEN ONIONS SLICED
- 2 MEDIUM TOMATOES, CHOPPED
- 2 CUPS SHREDDED MOZZARELLA CHEESE
- 1 1/4 CUPS BISQUICK MIX
- 1 1/2 TSP SALT
- 1 1/2 TSP DRIED OREGANO
- 1/2 TSP PEPPER
- 1 CUP MILK
- 12 EGGS
Southwestern Chicken Fajita Wraps
By Jaxson
1 In medium bowl, stir together corn, tomato, red pepper and salt; set aside
- 1 can (11 oz) Green Giant® SteamCrisp® Southwestern style corn, undrained
- 1 small tomato, seeded, chopped (1/3 cup)
- 1/2 teaspoon ground red pepper (cayenne)
- 1/4 teaspoon salt
- 2 teaspoons vegetable oil
- 1 lb boneless skinless chicken breasts, cut into thin strips
- 1 1/2 teaspoons ground cumin
- 1 medium onion, cut into thin wedges
- 1 medium green bell pepper, cut into thin strips
- 1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
- 1 cup shredded Monterey Jack cheese (4 oz)
- Old El Paso® Thick 'n Chunky salsa, if desired
- Sour cream, if desired
SAUSAGE AND PEPPER CALZONES
By Jaxson
1. HEAT OVEN TO 450 COAT A LARGE BAKING SHEET WITH NONSTICK COOKING SPRAY; SET ASIDE 2
- 3/4 LB SWEET ITALIAN TURKEY SAUSAGE CASINGS REMOVED
- 1 MEDIUM SIZE SWEET RED PEPPER, SEEDED AND CHOPPED
- 1 LARGE ONION, THINLY SLICED
- 1 1/2 TSP ITALIAN SEASONINGS
- 1/4 TSP BLACK PEPPER
- 1 1/4 CUPS PART SKIM SHREDDED MOZZARELLA CHEESE
- 1/4 TOMATO SAUCE
- 2 LBS FRESH PIZZA DOUGH
- 1 1/2 CUPS MARINARA SAUCE
SUNDAY POT ROAST
By Jaxson
TRIM EXCESS FAT FROM BEEF
- 1 BEEF CHUCK POT ROAST
- SALT AND PEPPER
- 3 MEDIUM POTATOES (UNPEELED)
- 2 LARGE CARROTS
- 1 LARGE PARSNIP
- 2 LARGE CELERY STALKS
- 1 MEDIUM ONION, SLICED
- 2 BAY LEAVES
- 1 TSP DRIED ROSEMARY
- 1/2 TSP DRIED THYME
- 1/2 CUP BEEF BROTH
CHICKEN FINGERS WITH HONEY MUSTARD
By Jaxson
CUT CHICKEN INTO STRIPS. FOR HONEY MUSTARD SAUCE, BLEND HONEY AND MUSTARD IN A SMALL BOWL AND SET ASIDE
- HONEY MUSTARD SAUCE:
- 4 SKINLESS BONELESS CHICKEN BREASTS
- 1 CUP ALL PURPOSE FLOUR
- 1/2 TSP SALT
- 1/4 TSP PEPPER
- 3/4 CUP MILK
- 1 CUP VEGETABLE OIL FOR FRYING
- 1/2 CUP HONEY
- 1/4 CUP DIJON MUSTARD
Creamy Cucumber Salad
By Jaxson
This is the best way to use up garden cucumbers
- 1 cup sour cream
- 1/4 cup sugar
- 2 tablespoons distilled white vinegar
- 1 teaspoon dried dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 large cucumbers, peeled and thinly sliced
- 1 medium sweet onion, thinly sliced
PIZZA SAUCE
By Jaxson
POUR OLIVE OIL INTO LARGE SKILLET AND PLACE OVER MEDIUM HEAT
- 2 TBSP OLIVE OIL
- 2 LBS WHOLE OR CRUSHED TOMATOES
- 3/4 TSP DRIED OREGANO
- 1/4 TSP DRIED BASIL
- 1/4 TSP DRIED THYME
- 1/2 TSP SALT
- 1/8 TSP PEPPER
ANGEL HAIR PASTA IN GARLIC SAUCE
By Jaxson
COOK PASTA AS DIRECTED, WHILE PASTA IS COOKING, HEAT OIL IN SKILLET OVER MEDIUM HIGH HEAT
- 1 PKG CAPELLINI ANGLE HAIR PASTA
- 1/4 CUP OLIVE OR VEGETABLE OIL
- 1/4 CUP CHOPPED FRESH PARSLEY
- 4 CLOVES OF GARLIC, FINELY CHOPPED
- 1/2 CUP FRESHLY GRATED PARMESAN CHEESE
- FRESHLY GROUND PEPPER