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Recipes
Fantasy Fudge
By KimberleyH
This is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar
- 3 cups sugar
- 3/4 cup margarine
- 2/3 cup evaporated milk
- 1 12-oz. (340 g) package semi-sweet chocolate chips
- 1 7-oz. (198 g) jar Kraft Marshmallow creme
- 1 cup chopped nuts
- 1 teaspoon vanilla extract
Skillet Herb Roasted Chicken
By KimberleyH
Step 1 Stir the flour, sage and thyme on a plate
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground sage
- 1/4 teaspoon dried thyme, crushed
- 1 1/4 pounds skinless, boneless chicken breast halves or thighs
- 2 tablespoons butter
- 1 can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
- 1/2 cup water
- 1 cup long grain white rice, prepared according to package directions (about 3 cups)
Rachael Ray's Parmigiano and Herb Fortified Stock
By KimberleyH
Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a...
- 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind
- Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
- 1 onion, peeled and quartered
- 2 ribs celery, sliced on angle
- 2 carrots, sliced on angle
- Peeled rind of 1 lemon
- 2 fresh bay leaves
- 4 cups chicken stock
- 12 cups (3 qts) water
Cat Cora’s Flat Belly Salad
By KimberleyH
In a small bowl, whisk together vinaigrette ingredients
- Vinaigrette
- 1 small, thin Serrano chili, diced
- 1 large garlic clove
- 3 tbsp fresh lime juice
- 1 tbsp dark brown sugar
- 1 ½ tbsp Asian fish sauce
- Salad
- 3 grapefruits, peeled and segmented
- 1 medium carrot, peeled and shredded
- 1/3 cup cilantro leaves
- 3/4 pound jicama, peeled and shredded
- 2 tbsp crushed, roasted pistachios on top
Mexican Rice Casserole Recipe
By KimberleyH
Preheat the oven to 350 degrees F
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2 to 1 whole large onion, chopped
- 4 cups long grain rice
- Two 14.5-ounce cans whole tomatoes
- One 10-ounce can diced tomatoes and green chiles, such as Rotel
- 1 teaspoon cumin (or more to taste)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 6 to 8 cups low-sodium chicken broth (more if needed)
- 1 1/2 cups grated Cheddar
- Fresh cilantro, chopped, for serving
Sausage Biscuit Bites
By KimberleyH
Preheat oven to 400. Mix uncooked sausage and cheese gently until well blended
- 2 (10 count) cans flaky biscuits (Grands Jr)
- 1 lb sausage
- 2 cups shredded cheddar cheese
Weight Watchers Frozen Strawberry Layer Cake
By KimberleyH
To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium he...
- Makes 12 Servings
- 1 1/2 lbs strawberries, hulled and sliced (about 6 cups)
- 1/2 cup sugar
- 2 Tbsp fresh lemon juice
- 1/2 tsp table salt
- 12 oz store bought angel food cake, cut into 1/4-inch slices
- 4 cup fat-free vanilla frozen yogurt
Pecan Cookies
By KimberleyH
Courtesy Gale Gand, “American Brasserie” by Gale Gand, Rick Tramonto, Julia Moskin, MacMillian, Publishers, 199
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioners' sugar
- 2 1/4 cups all-purpose flour
- 1 cup finely chopped pecans
Campbell's Kitchen: Chicken Cacciatore & Pasta Skillet
By KimberleyH
Heat the oil in a 10-inch skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1 1/4 pounds skinless, boneless chicken breast halves or skinless, boneless chicken thighs
- 1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1 teaspoon dried oregano leaves, crushed
- 1 teaspoon garlic powder
- 1 can (14.5 ounces) diced tomatoes
- 1 small green pepper, cut into 2-inch-long strips (about 1 cup)
- 1 medium onion, cut into wedges
- 1/4 teaspoon ground black pepper
- 1/2 of a 1-pound package uncooked medium shell-shaped pasta (about 2 1/2 cups)
The Taste Tester's Guacamole
By KimberleyH
Chances are if you love the smell of cilantro, you will love the taste of guacamole - and vice versa
- 3 ripe avocados
- 1/2 cup diced red onions
- 2 medium tomatoes, diced
- Juice of 1 lime
- 1 small jalapeno, finely chopped
- dash of hot sauce
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 cup chopped cilantro