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Recipes
Cheese Bread
By dpearce
Preheat oven to 350 degrees F
- 1/2 cup milk
- 1 egg
- 1 1/2 cups biscuit baking mix
- 1 tablespoon minced onion
- 1 cup shredded Cheddar cheese, divided
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter, melted
Cheese Bread II
By dpearce
This delicious, cheesy bread served hot right from the oven with a big bowl of soup will be one of your favorites
- 2 cups all-purpose flour
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1 cup buttermilk
- 1/2 cup butter or margarine, melted
- 2 eggs
Black Forest Pie
By dpearce
In a large bowl, with an electric beater on medium speed, beat cream cheese and cocoa together until creamy
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsweetened cocoa
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 (9-inch) prepared chocolate graham cracker crusts
- 1 (21 ounce) can cherry pie filling
Dream Pineapple Upside-Down Cake
By dpearce
HEAT oven to 350°F. DRAIN pineapple, reserving 2 Tbsp
- 3 cans (8 oz. each) pineapple slices in juice, undrained
- 1 cup packed brown sugar
- 1/3 cup butter or margarine, melted
- 6 maraschino cherries, halved
- 1/2 cup chopped PLANTERS Pecans
- 1 pkg. (2-layer size) yellow cake mix
- 1 env. DREAM WHIP Whipped Topping Mix
- 4 eggs
- 1 cup cold water
Chicken & Broccoli Hotdish
By dpearce
Preheat oven to 375 degrees F
- 1 (10.75-ounce) can Cheddar cheese soup
- 1 1/2 cups sour cream
- 3/4 cup milk
- 1 1/2 cups shredded Cheddar cheese
- 1 (22-ounce) package frozen chicken breast strips, thawed, coarsely chopped
- 1 (14-ounce) package frozen broccoli florets, thawed
- 1 (20-ounce) package refrigerated shredded hash brown potatoes
- 3 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
STOVE TOP Easy Chicken Bake
By dpearce
HEAT oven to 400ºF. PREPARE stuffing as directed on package
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
King Ranch Chicken Casserole
By dpearce
In a large skillet over medium high heat drizzle about 1 Tbsp olive oil: add the onions, peppers, jalapenos, chipot...
- 4 About 4 lbs of cooked chicken (breasts or whole de-boned), chopped or shredded, your choice.
- 1 large yellow onion, diced
- 1 ( 10.5 oz ) can, cream of mushroom soup
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 C chicken broth
- minimum 1 (10 oz) can jalapeno slices (add more if you like it like that), chopped
- 3 chipotle peppers in adobo sauce, chopped
- 1 (10 oz) can diced tomatoes with green chilies
- 2 medium tomatoes, 1 chopped, 1 sliced
- 1 lb shredded cheese, sharp cheddar or Mexican Blend… whatever floats your boat.
- 12 corn tortillas or a bag of corn tortilla chips
- Garlic, Salt and Pepper I have a shaker that contains 1/3 Garlic Salt, 1/3 Salt and 1/3 Pepper, I use it for everything.
Perfect Pumpkin Pie
By dpearce
Directions Preheat oven to 425 degrees F
- 1 (15 ounce) can pumpkin
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9 inch) unbaked pie crust
Dijon-Dill Brussels Sprouts
By dpearce
Directions Place brussels sprouts in a saucepan with a small amount of water; cover and steam until tender, abou...
- 1 1/2 pounds fresh brussels sprouts, halved
- 3 tablespoons butter or margarine, melted
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon dill weed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Perfect Egg Salad
By dpearce
Mix ingredients and stir until well combined
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup chopped celery
- 1/4 cup chopped onion (optional)
- 1/2 tablespoon prepared yellow mustard
- 1/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper