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Recipes
Sherry Sour Cream Chicken
By dpearce
Preheat oven to 350 degrees F
- 4 Chicken breast halves, skinless and boneless
- 1 cup Sour cream
- 1/4 cup Sherry
- 4 tablespoons Margarine
- 2 tablespoons Fresh Thyme, chopped
- 1 tablespoon Fresh Rosemary, chopped
- Salt and Pepper to taste
Fresh Peach Cake
By dpearce
Recipe courtesy Barefoot Contessa: How Easy is That? Copyright (c) 2010 by Ina Garten
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 extra-large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large ripe peaches, peeled, pitted and sliced
- 1/2 cup chopped pecans
Pikes Peak Potatos
By dpearce
Slice potatoes (leave on the skin)
- 1 1/2 pound New Potatoes ; sliced with skin
- Salt and Pepper
- 3/4 cup Heavy cream
- 1/2 cup Chicken broth (or instant boullion)
- 1 cup Swiss Cheese ; grated
Tater Tot Casserole
By dpearce
©From the Kitchen of Deep South Dish Prep time: 30 min | Cook time: 45 min | Yield: About 4 to 6 servings
- ©From the Kitchen of Deep South Dish
- Prep time: 30 min | Cook time: 45 min | Yield: About 4 to 6 servings
- Ingredients
- 1 (10-ounce ) can cream of mushroom or chicken soup
- 1 cup milk
- 1/2 tablespoon of olive oil
- 1/2 cup of chopped Vidalia or other sweet onion
- 1/4 cup of chopped green bell pepper
- 1 pound of ground beef
- 1 teaspoon of minced garlic
- 1/2 pound of smoked sausage, chopped, optional
- 1 tablespoon of fresh basil
- 1/2 teaspoon of dried thyme
- 1/4 to 1/2 teaspoon of Cajun seasoning
- Kosher salt and freshly cracked black pepper, to taste
- 1/2 cup of shredded cheddar cheese, divided
- 1 pound package of frozen tater tots
- Instructions
MACARONI SALAD
By dpearce
Cook macaroni in a large pot with boiling salted water until al dente
- 3 cups macaroni
- 1/3 cup Italian salad dressing
- 1/2 cup sour cream
- 1 cup mayonnaise
- 2 small cucumber -- chopped
- 2 tomato -- chopped
- 1 green pepper -- chopped
- 1 onion -- chopped
- salt ; to taste
- pepper ; to taste
Fruit Filled Coffee Cake
By dpearce
Preheat oven to 350 degrees F
- 3 3 3 eggs
- 1 1/2 1 1/2 1 1/2
- 3 cups plus 3 tablespoons sugar, divided
- 3/4 3/4 3/4
- cup cup vegetable oil
- 1/4 1/4 1/4
- cup cup orange juice
- 1 1 1 teaspoon vanilla extract
- 3 3 3 cups all-purpose flour
- 3 3 3 teaspoons baking powder
- 1 1 can 1 (21-ounce) can cherry or your favorite pie filling
- 1 1 1 teaspoon ground cinnamon
Apple Mallow Salad
By dpearce
Drain pineapple, reserving juice; set pineapple aside
- 1 can Crushed Pineapple (20 oz.)
- 1/2 cup Sugar
- 1 Tbsp. All-purpose Flour
- 1 1/2 Tbsps. Vinegar
- 1 Egg, beaten
- 1 Carton Whipped Topping (12 oz), thawed
- 2 medium Red Apples, diced
- 2 medium Green Apples, diced
- 4 cups Miniature Marshmallows
- 1 cup Honey-Roasted Peanuts (optional)
Apricot-Orange Salsa Chicken Recipe
By dpearce
In a small bowl, combine the salsa, preserves and orange juice
- 3/4 cup salsa
- 1/3 cup apricot preserves
- 1/4 cup orange juice
- 2 boneless skinless chicken breast halves (5 ounces each)
- 1 cup hot cooked rice
Halloween Candy Bars
By dpearce
Preheat oven to 350 degrees F
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups chopped leftover candy bars, divided
Olive Garden Minestrone Soup Copycat {Slow Cooker}
By dpearce
Add vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves ...
- 4 cups low-sodium vegetable stock
- 1 1/2 cups water
- 2 (14.5 oz) cans diced tomatoes
- 1 cup diced celery (3 stalks)
- 1 cup diced carrots (2 carrots)
- 1 cup diced yellow onion (1 small)
- 1 Tbsp chopped fresh parsley (or 1 tsp dried)
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried crushed rosemary
- 2 bay leaves
- 1/2 tsp sugar
- Salt and freshly ground black pepper, to taste
- 1 1/3 cups diced zucchini (1 small)
- 1 1/3 cups shell pasta
- 4 cloves garlic, minced
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
- 1 (14.5 oz) can Italian green beans, drained
- 2 cups slightly packed chopped fresh spinach
- Finely shredded Romano cheese, for serving (Parmesan works too)