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Recipes
Twice Baked Potato Casserole
By Valarie
Preheat the oven to 400 degrees F
- 1 pound thin bacon
- 16 russet potatoes
- 6 tablespoons canola oil
- 4 sticks (1 pound) salted butter, plus more for buttering baking dish
- 2 cups sour cream
- 2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
- 2 cups whole milk
- 4 teaspoons seasoned salt
- 6 green onions, sliced
- Kosher salt and freshly ground black pepper
Antipasti Salad
By Valarie
In a large bowl, toss the lettuce with 6 tablespoons of dressing and arrange on a platter
- 1/2 cup red bell pepper strips
- 1/2 cup sliced, ripe olives
- 1 cup cubed mozzarella cheese
- 1 cup fresh mushrooms sliced
- 1 cup Hidden Valley® Original Ranch® Dressing
- 1 package (10 ounces) romaine salad
- 1 jar (7 1/2 ounces) marinated artichoke hearts drained, quartered
- 4 ounces dry salami strips
- 8 ounces cooked bay shrimp
Crazy Brownies
By Valarie
Directions Preheat the oven to 350 degrees F
- 1 stick (8 tablespoons) butter, melted, plus more for greasing pan
- 1 box chocolate cake mix (18 ounces)
- 1/3 cup evaporated milk
- 9 peanut butter cups
- 12 chocolate-covered caramels, such as Rolos
- 1/2 cup finely chopped pecans
- 1/3 cup candy-coated chocolates, such as M and Ms
- 1/4 teaspoon salt
- Powdered sugar, for sprinkling
Easy Chilaquiles
By Valarie
Heat oven to 350°F. Spray 2-quart casserole with cooking spray
- 1 1/2 cups green tomatillo salsa
- 1/2 cup sour cream
- 8 Old El Paso® taco shells (from 4.6 oz box)
- 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
- 2 cups shredded Monterey Jack or mozzarella cheese (8 oz)
- Additional green tomatillo salsa, if desired
Olive Oil Dip for Italian Bread
By Valarie
Pour the olive oil onto a salad plate
- 1/4 cup olive oil
- 5 cloves garlic
- 2 tablespoons balsamic vinegar
- 2 tablespoons Parmesan cheese
- 1 tablespoon crushed dried oregano
- fresh ground black pepper, to taste
Balsamic Roasted Onions
By Valarie
Pre-heat oven to 350 degrees F
- 2 large Vidalia onions, cut into wedges through the root so they stay attached
- Olive oil
- 2 cloves garlic, roughly chopped
- 1/4 cup chicken stock
- 1/4 cup balsamic vinegar
- 1 teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 2 tablespoons butter
- Kosher salt and freshly ground black pepper
Beef with Snow Peas
By Valarie
In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger
- 1/2 cup low-sodium soy sauce
- 3 tablespoons sherry or cooking sherry
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon peeled and minced fresh ginger
- 1 1/2 pounds flank steak, trimmed of fat and sliced very thin against the grain
- 3 tablespoons peanut or olive oil
- 8 ounces fresh snow peas, trimmed
- 5 whole scallions, cut into 1/2-inch pieces on the diagonal
- Crushed red pepper
- Salt, as needed (use sparingly!)
- Jasmine or long grain rice, cooked according to package directions
Layers of Love Angel Food Trifle with Strawberries, Cream and Chocolate by Ryan Hutmacher
By Valarie
Weight Watchers 7 points
- Cupcakes
- 1 package Angel Food Cake; 12 servings- yields total 24 cupcakes
- 1 1/4 cup Water
- 1/2 cup Cocoa Powder
- Strawberry Filling
- 3 cups Strawberries; fresh; sliced (approximately 1 pint)
- 1 1/2 tablespoons Sugar
- 2 teaspoons Lemon Juice
- Citrus Maple Cream Cheese
- 8 tablespoons Light Cream Cheese; room temperature
- 1 tablespoon Pure Maple Syrup
- 1 teaspoon fresh Orange Zest
- 1 pinch of Salt
- Chocolate Sauce
- 3 ounces Dark Chocolate Chips; (72% cacao)
- 3 ounces Heavy Whipping Cream
Smoked Sausage Strata with Green Chilies - Recipe.com
By Valarie
A spicy brunch dish
- 1/2 pound Smithfield Fully Cooked Smoked Sausage
- 1/2 loaf Italian white bread (approx. 5-6 slices)
- 1/2 stick butter, softened
- 2 1/2 cups cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese with jalapenos, shredded
- 4 eggs, slightly beaten
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon dijon mustard
- 1 4 ounce can chopped green chilies
Swiss Chard and Sausage Frittata by Mario Batali
By Valarie
1 Preheat oven to 350°F
- Extra Virgin Olive Oil
- 1 pound Spicy Italian Sausage (removed from casing)
- 1 Red Onion (thinly sliced)
- 3 cloves Garlic (minced)
- 2 bunches Swiss Chard (chiffonade; thinly sliced)
- 8 Eggs
- Salt and Freshly Ground Pepper
- 1/2 cup freshly grated Pecorino