Yvette-2's profile page
Recipes
Stuffed Mushrooms
By Yvette-2
Saute, bell pepper, celery and onion in margarine
- 2 medium bellpeppers
- 2 stalks celery
- 2 medium onions
- 1 stick margarine
- 2 c. bread crumbs
- 3 eggs
- 1/2 lb. boiled shrimp, chopped
- pinch of parsley
- 1 T flour
- 1/2 lb. claw crab meat
- pinch of green onion
- 24 medium mushrooms (stems off for stuffing)
Corn Grits
By Yvette-2
Melt unsalted butter in saucepan
- 1/2 stick unsalted butter
- 1 can shoepeg corn or regular whole kernel corn if you can't find shoepeg
- 2 c. chicken broth
- 2 c. half and half cream
- 1 c. yellow corn grits (I find it at Albertson's)
- 1/2 stick butter
Chicken Tetrazzino
By Yvette-2
Boil seasoned leg quarters with onion and bell peppers for about 45 minute to 1 hour
- 10 lbs. leg quarters (boneless)
- 1 large onion
- 1 large bell pepper
- 2 lbs. Velveeta
- 2 cans cream of chicken soup
- 1 large jar of pimentos
- 1 raw bell pepper, chopped
- 2 lbs. spaghetti
Spiced Crackers
By Yvette-2
Mix oil, cracked peppers and ranch dressing mix
- 1 box saltine crackers or any other type crackers you may like
- 1 c. extra virgin olive oil
- 2 T cracked pepper
- 1 package of ranch dressing mix
Seafood Grill Packets
By Yvette-2
Preheat grill over high heat
- 1 1/2 lb. large shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 smoked andouille sausage, thinly sliced
- 2 ears corn
- 1 lb. potatoes, chopped into 1 in. pieces
- 2 T extra virgin olive oil
- 1 T. seasoning
- 1 lemon, sliced into wedges
- 4 T butter
Hot Chili Cheese Dip
By Yvette-2
Brown meats with onion and bell pepper
- onion
- bell pepper
- 1 lb. ground beef
- 1 lb. Owen hot sausage
- 1 can Rotel
- 1 can cream of mushroom soup
- 2 lb. Velveeta
Chocolate Lava Cake
By Yvette-2
Spray 6 quart slow cooker with cooking spray
- Cake:
- 1 box Betty Crocker SuperMoist triple chocolate fudge cake mix
- 1 1/4 cups milk
- 1/2 cup vegetable oil
- 3 eggs
- Topping:
- 1 box 4 serving size instant chocolate pudding and pie filling mix
- 2 cups milk
- 1 bag (12 oz) milk chocolage chips (2 cups)
Slow COoker Cracker Barrel Hash Brown Casserole
By Yvette-2
Melt 2 T. butter over medium heat in a saucepan
- 8 T. unsalted butter, divided
- 4 T. all purpose flour
- 1/4 t. seasoning
- 1/4 t. onion powder
- 1/4 t. garlic powder
- 1/2 t. each, salt and pepper
- 1/2 c. whole milk
- 1 c. chicken broth
- 1/2 c. chopped onion
- 26 oz. frozen hash browns, shredded
- 8 oz. shredded Colby cheese
Guacamole
By Yvette-2
Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl
- 4 ripe avocados
- 3 T freshly squeezed lemon juice (about 1 lemon)
- 8 dashes hot pepper sauce
- 1/2 c. small diced red onion
- 1 large garlic clove, minced
- 1 t. kosher salt
- 1 t. freshly ground black pepper
- 1 medium tomato, seeded and small diced
Taco Dip
By Yvette-2
Spread bean dip on platter
- 2 cans bean dip
- 1/2 c. mayo
- 8 oz. sour cream
- 1 pack taco seasoning mix
- 2 firm tomatoes
- 2 small can sliced olives
- 2 c. shredded cheddar cheese