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Green Chile Chicken Burgers

Green Chile Chicken Burgers

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Preheat your grill or heat a large nonstick skillet over medium-high heat

  • makes 4 burgers
  • 1 pound ground chicken breast
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 2 garlic cloves, minced or pressed
  • 2 (4 ounce) cans of diced green chilis
  • 2.5 ounces of monterey jack cheese, cut into tiny cubes + more for topping
  • 1/2 tablespoon honey
  • juice of half a lime
4.9/5 (9 Votes)

Cowboy Spaghetti

Cowboy Spaghetti

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1.In a 12-inch nonstick skillet, cook the bacon over medium heat until crisp

  • Pasta and Sauce:
  • 1 pound spaghetti noodles
  • 6 slices regular or turkey bacon, diced
  • 1 pound lean ground turkey or beef
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 garlic cloves, finely minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1/2 teaspoon dried oregano
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon liquid smoke (optional)
  • 1/4 cup BBQ sauce
  • Toppings:
  • Sliced olives
  • Shredded cheddar cheese
  • Sliced green onions
4.5/5 (11 Votes)

Chicken with Mushrooms in Creamy Mustard Sauce

Chicken with Mushrooms in Creamy Mustard Sauce

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1. Pound breasts until 1/4" thick

  • 4 boneless skinless chicken breast halves
  • 2 tablespoons flour (with salt and pepper added)
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 1 cup mushroom, thickly sliced
  • 1/2 cup light cream
  • 1 tablespoon fresh parsley, chopped (or use cilantro)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
4.7/5 (22 Votes)

Swiss Steak

Swiss Steak

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This can be cooked in the oven also in a heavy Dutch oven at a low temperature (300-325) until fork tender

  • LAYER:
  • 1 large onion, sliced
  • 1 green bell pepper, thickly sliced
  • 2 large carrots, cut into 8 pieces
  • 1 beef round steak, trimmed, cut into six pieces (2 1/2 lb.)
  • 1 ⁄2 cup all-purpose flour
  • Salt and black pepper
  • HEAT:
  • 2 Tbsp. canola oil, divided
  • 1 can low-sodium beef broth (14.5 oz.)
  • 1 can whole tomatoes in juice (14.5 oz.)
  • 1 Tbsp. all-purpose flour
4.3/5 (15 Votes)

Cheesy Chicken Sausage and Potatoes Foil Pack

Cheesy Chicken Sausage and Potatoes Foil Pack

By

A quick summer meal to cook on the grill

  • 1 package (12 oz) smoked fully cooked chicken and apple sausages, cut into 1/2-inch slices
  • 1 bag (20 oz) refrigerated garlic herb hash brown potatoes
  • 1/2 cup chopped onion (1 medium)
  • 1 package (12 oz) fresh green beans, cut in half
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1 cup shredded Cheddar cheese (4 oz)
4.5/5 (12 Votes)

Vanilla Bean Ice Cream

Vanilla Bean Ice Cream

By

This is a lightened vanilla ice cream

  • 1 cup half-and-half
  • 1/2 cup sugar, divided
  • 2 tablespoons light-colored corn syrup
  • 1/8 teaspoon salt
  • 1 (12-ounce) can evaporated low-fat milk
  • 1 vanilla bean, split lengthwise
  • 3 large egg yolks
4.5/5 (11 Votes)

Spanish Rice Bake

Spanish Rice Bake

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1.Preheat oven to 375 degrees F (190 degrees C)

  • 1 pound lean ground beef (can use ground turkey)
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped green bell pepper (I use red)
  • 1 (14.5 ounce) can canned tomatoes (like fire-roasted)
  • 1 cup water
  • 3/4 cup uncooked long grain rice
  • 1/2 cup chile sauce (love enchilada sauce)
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 1/4 teaspoon cayenne if desired (or a few dashes of hot sauce)
  • 1/2 cup shredded Cheddar cheese (Monterrey Jack works great also)
  • 2 tablespoons chopped fresh cilantro
4.5/5 (11 Votes)

Buckeye Cupcakes

Buckeye Cupcakes

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From Sweet Pea's Kitchen. A decadent, fabulous chocolate-peanut butter cupcake!

  • For the Peanut Butter Ball Filling:
  • 2/3 cup confectioners' sugar
  • 1/2 cup creamy peanut butter
  • 2 tablespoons unsalted butter, softened
  • 1/4 teaspoons vanilla extract
  • For Chocolate Cupcakes:
  • 16 tablespoons (2 sticks) unsalted butter, cut into 8 pieces
  • 4 ounces bittersweet chocolate, chopped
  • 1 cup Dutch-processed cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 4 eggs
  • 1 1/2 cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1 teaspoon table salt
  • 1 cup sour cream
  • For Peanut Butter Frosting:
  • 2 cup confectioners’ sugar
  • 2 cup creamy peanut butter
  • 10 tablespoons unsalted butter, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 2/3 cup heavy cream
4.5/5 (39 Votes)

Chocolate Coconut Brownie Bars

Chocolate Coconut Brownie Bars

By

Two toned brownies dipped in chocolate and sprinkled with shredded coconut

  • 4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 (10-ounce) bags Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
  • 2 tablespoons light corn syrup
  • 1 1⁄2 cups unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 1⁄2 cups light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 ⁄2 cup heavy cream
  • 2 cups sweetened shredded coconut or crushed peanuts
4.4/5 (18 Votes)

Caramel Honeycrisp Apple Bars

Caramel Honeycrisp Apple Bars

By

Fall in bar form: a brown sugar cookie base topped with spiced apples, luscious caramel, and a crumble topping stud...

  • CRUST:
  • 3/4 cup packed Dixie Crystals Light Brown Sugar
  • 3/4 cup unsalted butter, room temperature
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon allspice
  • 2 1/2 cups unbleached, all-purpose flour*
  • 1/2 cup chopped pecans, toasted
  • FILLING:
  • 3 cups Honeycrisp apples, peeled and chopped
  • 1 teaspoon Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • Pinch cardamom
  • CARAMEL LAYER:
  • 11 ounce bag caramel bits
  • 1/4 cup evaporated milk
  • Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
4.3/5 (18 Votes)