TrayH's profile page
Recipes
Peppermint Patty Stuffed Ritz Crackers
By TrayH
* Place unwrapped peppermint patties between Ritz crackers on a microwavable plate
- 24 York Peppermint Patties
- 48 Ritz Crackers
- Chocolate CandiQuik
- Vanilla CandiQuik
- Crushed Candy Canes
Crispy Cheddar Chicken
By TrayH
* Crush crackers. * If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces
- For the Sauce:
- 2 lbs chicken tenders or 4 large chicken breasts
- 2 sleeves Ritz crackers
- 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 1/2 cup whole milk
- 3 cups cheddar cheese, grated
- 1 teaspoon dried parsley
- 1 10 ounce can cream of chicken soup
- 2 tablespoon sour cream
- 2 tablespoon butter
Raspberry-Rhubarb Slab Pie
By TrayH
* In a large bowl, combine flour and salt; cut in butter until crumbly
- ~VANILLA ICING:
- 3-1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup butter
- 3/4 cup plus 1 to 2 tablespoons 2% milk
- 1 egg yolk
- 2 cups sugar
- 1/3 cup cornstarch
- 5 cups fresh or frozen unsweetened raspberries, thawed and drained
- 3 cups sliced fresh or frozen rhubarb, thawed and drained
- 1-1/4 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 5 to 6 teaspoons 2% milk
Asian Chicken Lettuce Wraps
By TrayH
This seven-ingredient Asian Chicken Lettuce Wraps build immense flavor in about five minutes of prep time
- 1 tablespoon canola oil
- 1 tablespoon dark sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons chili garlic sauce (such as Sriracha)
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon grated orange rind
- 2 garlic cloves, minced
- Dash of sea salt
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 8 Boston lettuce leaves (about 1 head)
- 1 cup fresh mint leaves (about 10 ounces)
- 1/2 cup bean sprouts (about 2 ounces)
- 1 lime, cut into 8 wedges
- Chopped peanuts (optional)
Blueberry Cheesecake Galette
By TrayH
~Make the dough: * Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined
- ~For the dough:
- 1 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon apple cider vinegar
- Pinch of kosher salt
- 1 stick cold unsalted butter, diced
- 1 large egg
- Cooking spray
- ~For the filling:
- 2 cups blueberries
- 1/3 cup plus 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 4 teaspoons cornstarch
- Pinch of kosher salt
- 1 8 -ounce package cream cheese
- 1 large egg, beaten, plus 1 egg yolk
- Pinch of freshly grated nutmeg
- Coarse sugar, for sprinkling
Cauliflower Soup
By TrayH
Cauliflower and carrots share the stage in this cheesy soup that's sure to warm you up on the chilliest nights
- 1 medium head cauliflower, broken into florets
- 1 medium carrot, shredded
- 1/4 cup chopped celery
- 3 cups chicken stock
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups 2% milk
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 to 1 teaspoon hot pepper sauce, optional
Red, White and Blue Cheesecake
By TrayH
* Preheat oven to 400°. In a large bowl, combine flour, sugar and lemon peel
- ~For the CRUST:
- 1-1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon grated lemon peel
- 3/4 cup cold butter, cubed
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- ~For the FILLING:
- 5 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/4 cup half-and-half cream
- 3 tablespoons all-purpose flour
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 1 egg yolk
- 1 cup chopped strawberries
- 1 cup blueberries
- Fresh mixed berries, optional
Garlic Parmesan Pull Apart Bread
By TrayH
Everyone loves this delicious Garlic Parmesan Pull Apart Bread
- 1 can of refrigerated Grands biscuits
- 1/2 stick of butter
- 3 cloves of garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian Seasoning, optional
Champion Chicken Puffs
By TrayH
* In a small bowl, beat cream cheese and garlic powder until smooth
- 4 ounces PHILADELPHIA® Cream Cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 cup shredded cooked chicken
- 2 tubes (8 ounces each) refrigerated crescent rolls
Linguine with Shrimp and Scallops in a Creole Cheddar Sauce
By TrayH
* Melt 2 tbsp of the butter in a large non-stick saucepan over medium-high heat
- 5 tablespoons Butter, divided
- 2 cups sliced cremini mushrooms
- 1/2 cup finely chopped onion
- 1/2 teaspoon dried thyme leaves, crushed
- 1 pound fresh or frozen large shrimp, peeled, deveined
- 1 pound fresh or frozen small scallops
- 1 cup white wine
- 4 1/2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 1/2 cups Milk
- 2 cups white Cheddar Cheese, shredded
- 1 tablespoon hot red pepper sauce, or to taste
- 1 pound hot cooked linguine