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Recipes
BACON CHEESE SPREAD
By Jaxson
1 PREHEAT THE OVEN TO 350 2 PLACE IN FOOD PROCESSOR OR BLENDER PROCESS THE CREAM CHEESE AND MAYO UNTIL SMOOTH 3 I...
- 1 PKG 8 OZ LIGHT CREAM CHEESE SOFTENED
- 1/2 CUP MAYO
- 1 1/2 CUPS SHREDDED CHEDDAR CHEESE
- 2 TBSP CHOPPED FRESH CHIVES
- 1 TSP DRIED PARSLEY
- 1/4 TSP GARLIC POWDER
- 8 SLICE BACON, COOKED UNTIL CRISP
Olive Garden Fettuccine Alfredo
By Jaxson
Just like the famous restaraunt's dish
- 1/2 cup butter
- 2 tablespoons cream cheese
- 1 pint heavy cream
- 1 teaspoon garlic powder
- salt
- black pepper
- 2/3 cup grated parmesan cheese (preferably fresh)
- 1 lb fettuccine, prepared as directed
Beef and Brew Stew
By Jaxson
This fork-tender beef stew, seasoned with dark beer, brown sugar, cider vinegar and thyme, is slow-baked to maximiz...
- 2 2 2 Heat the remaining oil in the saucepot over medium heat. Add the onions and garlic and cook until the onions are tender, stirring occasionally.
- 3 3 to Stir the soups, beer, brown sugar, vinegar, thyme, bay leaf and carrots in the saucepot and heat to a boil. Cover the saucepot.
- 4 4 300°F. 2 at 300°F. for 2 hours or until the beef is fork-tender. Remove and discard the bay leaf. Serve the beef mixture over the noodles.
Savory Italian Stew Recipe
By Jaxson
In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink and onion is tender
- 1 pound bulk Italian sausage
- 1 small onion, chopped
- 1 garlic clove, minced
- 3 cups beef broth
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1 can (8 ounces) tomato sauce
- 1 medium carrot, thinly sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 small zucchini, sliced
- 1/3 cup chopped green pepper
- 2 tablespoons minced fresh parsley
- Grated Parmesan cheese
LEMON MERINGUE PIE
By Jaxson
IN THE TOP OF A DOUBLE BOILER, COMBINE EGG YOLKS, WATER, LEMON JUICE, SUGAR, AND CORNSTARCH
- NO FAIL COOKED MERINGUE:
- 3 EGG YOLKS
- 1 1/2 CUPS WATER
- 1/2 CUP LEMON JUICE
- 1 1/4 CUPS SUGAR
- 1/8 CUP CORNSTARCH
- 3 TBSP BUTTER
- 2 TSP VINEGAR
- 2 TSP LEMON EXTRACT
- 9 INCH BAKING SHELL
- 3/4 CUP WATER
- 1/4 CUP PLUS 2 TBSP SUGAR
- 1 TBSP CORNSTARCH
- 3 EGG WHITES
- PINCH SALT
- 1 TSP VANILLA EXTRACT
BROCCOLI CHICKEN
By Jaxson
SAUTE RICE MIX WITH BUTTER IN A LARGE SKILLET ON MEDIUM HEAT UNTIL RICE IS GOLDEN BROWN ADD 2 CUPS WATER, SEASONIN...
- 1 PKG CHICKEN FLAVOR RICE A RONI
- 2 TBSP BUTTER
- 1 TSP DRIED BASIL
- 4 BONELESS SKINLESS CHICKEN BREAST
- 2 CUPS BROCCOLI
- 1 TOMATO CHOPPED
- 1 CUP SHREDDED CHEDDAR OR MOZ CHEESE
CHOCOLATE CHEESECAKE
By Jaxson
MIX ALL CHEESECAKE INGREDIENTS TOGETHER AND PUT IN PREPARED CRUST
- CRUMB CRUST:
- 1/4 CUP GRAHAM CRACKER CRUMBS
- 2-5 TBSP MARGARINE MELTED
- CHEESECAKE:
- 6 1/2 TSP EQUAL
- 2 PKG FAT FREE CREAM CHEESE SOFTENED
- 1 PKG REDUCED FAT CREAMED CHEESE SOFTENED
- 2 EGGS
- 2 EGG WHITES
- 2 TBSP CORNSTARCH
- 1 CUP FAT FREE SOUR CREAM
- 1/3 CUP COCOA
- 1 TSP VANILLA
OLIVE GARDEN CHICKEN MARSALA
By Jaxson
COMBINE FLOUR, SALT, PEPPER, AND OREGANO AND BLEND WELL
- 4 CHICKEN BREAST HALF WITHOUT SKIN POUNDED 1/4 INCH THICK
- 1/4 CUP WONDRA QUICK MIXING FLOUR
- 1/2 TSP SALT
- 1/2 TSP OREGANO
- 4 TBSP OIL
- 4 TBSP BUTTER OR MARGARINE
- 1 CUP FRESH MUSHROOMS SLICED
- 1/2 CUP MARSALA WINE
VEGETABLE BEEF SOUP
By Jaxson
1 IN A LARGE SKILLET COOK BEEF UNTIL BROWN
- 1 LB GROUND BEEF
- 1 14 OZ CAN BEEF BROTH
- 1 1/4 CUPS WATER
- 1 10 OZ PKG FROZEN VEGETABLES
- 1 14 1/2 OZ CAN TOMATOES, CUT UP
- 1 10 3/4 OZ CAN CONDENSED TOMATO SOUP
- 1 TBSP DRIED MINCED ONION
- 1 TSP DRIED ITALIAN SEASONING CRUSHED
- 1/4 TSP GARLIC POWDER
BROCCOLI CHICKEN CASSEROLE
By Jaxson
COOK BROCCOLI AND DRAIN WELL
- 2 PKG CHOPPED BROCCOLI
- 1 CAN CREAM OF MUSHROOM SOUP
- 1 CAN CREAM OF CHICKEN SOUP
- 1/2 CUP MARGARINE
- 1/2 CUP CHOPPED ONIONS
- 1/2 CUP CELERY
- 1 JAR CHEESE WHIZ
- 2 CUPS BONED CHICKEN
- 3/4 CUP MINUTE RICE