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Recipes
Mexican Chicken Lasagna
By ginasheppard
1) Place cream cheese in bowl
- 1 pkg (8 oz.) cream cheese
- 1/4 C. lightly packed fresh cilantro leaves, chopped
- 2 C. (8 oz.) shredded Monterey Jack cheese, divided
- 1 can (28 oz.) enchilada sauce
- 12 (6-in.) corn tortillas
- 3 C. diced or shredded cooked chicken
- 2/3 C. chopped onion
- Additional chopped fresh cilantro leaves (optional)
La Nueva Ropa Vieja
By ginasheppard
Use leftovers to make Beef Tortilla Soup!
- Makes 4 generous servings with about 5 C. leftover beef mixture and broth for Beefy Tortilla Soup.
- Cook's note: Sirloin steak or chuck roast can also be used. The exact seasoning for the diced tomatoes doesn't matter as long as you choose a type that includes garlic.
- 1 can (8 oz.) tomato sauce
- 1/2 C. water
- 3 bay leaves
- 1 T. red-wine vinegar
- 2 t. bottled,minced garlic
- 1/2 t. ground cumin
- 1/4 t. salt
- 1/4 t. black pepper
- 1 large onion (for about 1 C. diced)
- 2 lb. skirt or flank steak (see Cook's note)
- 1 red bell pepper (for about 1 C. pieces)
- 1 can (14.5 oz.) diced tomatoes seasoned with garlic and olive oil (see Cook's note)
- 2 cups cooked rice or noodles for serving.
Beefy Tortilla Soup
By ginasheppard
Use leftovers from La Nueva Rop Vieja for this soup!
- Cook's Note: Any type of seasoned, diced tomatoes that containgarlic can be used.
- 5 C. La Nueva Ropa Vieja (3 C. broth, and 2 C. meat/vegetable mixture), defrosted, if frozen
- 2 C. water
- 1 can (14.5 oz.) diced tomateos seasoned with onions and garlic (see Cook's Note)
- 1 can (15 oz.) black beans with juices
- 1 1/2 C. frozen yellow corn kernels
- Juice from 1/2 lime
- 2 t. Worcestershire sauce
- 1 t. sugar
- 1/2 t. onion powder
- 1/2 t. garlic powder
- 1/4 t. black pepper
- 6 T. crushed tortilla chips
- Optional toppings: Mexican-blend cheese or cheddar, reduced-fat sour cream, avacado chunks
Atkins Chicken with Tomato-Cream Sauce
By ginasheppard
1) Season chicken with salt, chili powder and pepper
- 4 boneless, skinless chicken breast halves (about 6 oz. each)
- 1/2 t. salt
- 1/2 t. chili powder
- 1/4 t. ground pepper
- 2 t. olive oil
- 1/4 C. chicken broth
- 2 T. oil-packed sun-dried tomatoes (about 6) minced in food processor
- 1/2 C. light cream
Pumpkin Pie Cake
By ginasheppard
Mix and sprinkle on top of filling
- Bottom Layer:
- 1 box yellow cake mix
- (reserve one cup mix)
- 1 egg
- 1 stick butter, softened
- Preheat oven to 350 degrees. Mix ingredients with fork and spread in an ungreased 13” x 9” pan.
- Filling:
- 1 large can pumpkin
- 3 eggs
- 1 & 1/2 teaspoons cinnamon
- 1/2 cup brown sugar
- 2/3 cup milk
- 1/4 cup white sugar
- Mix together and pour over bottom layer
- Topping:
- 1 cup reserved cake mix
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup chopped nuts
Sausage Crepes
By ginasheppard
My favorite brunch recipe, everyone in family loves them
- For crepes:
- l lb. pork sausage
- 1/4 1/4 1/4 cup chopped onion
- 1/2 1/2 1/2 cup shredded American cheese
- 3 3 package 3 ounce package cream cheese
- 1/4 1/4 1/4 teaspoon celery salt
- 1/4 1/4 1/4 teaspoon marjoram, crushed
- 3/4 3/4 3/4 cup sour cream
- 1 1 1 tablespoon milk
- 4 4 4 Tablespoons softened butter
- 1/4 1/4 1/4 cup sour cream
- 3 3 3 beaten eggs
- 1 1 1 C. milk
- 1 1 1 T. canola oil
- 1 1 1 C. flour
- 1/2 1/2 1/2 t. salt
- 2 2 2 T. butter, melted
Salty-Sweet Butterscotch Cookies - Pat Wood (2008)
By ginasheppard
1. Preheat oven to 375 degrees F
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- 2 cups white whole wheat flour or all-purpose flour
- 3/4 cup coarsely chopped salted dry roasted cashews
- 2/3 cup butterscotch-flavor pieces
swiss mac 'n cheese
By ginasheppard
Preheat oven to 375 degrees F
- 1 1/2 pounds cavatappi
- 3 1/2 cups milk
- 5 tablespoons butter (plus more)
- 1/4 cup flour
- 1 pound Swiss cheese (grated)
- 1 pound Monterey Jack cheese (grated)
- 6 strips cooked, crispy bacon (roughly chopped)
- 3 teaspoons spicy Dijon mustard
- 1/4 cup fresh basil (finely chopped)
- 2 teaspoons fresh rosemary (finely chopped)
- 1 teaspoon freshly ground black pepper
- Kosher salt
- 1 cup Parmesan herb panko bread crumbs
Veggie Bars or Veggie Pizza
By ginasheppard
Spread crescent roll dough on a cookie sheet, covering bottom and halfway up the sides to form a rim
- 2 packages (8 oz. each) refrigerated crescent dinner roll dough
- 1 C. mayonnaise
- 1 package (8 oz.) cream cheese, softened
- 1 package dry rance salad dressing mix, such as Hidden Valley
- 3/4 C. chopped broccoli
- 3/4 C. chopped cauliflower
- 3/4 C. shredded carrots
- 1 1/2 C. shredded cheddar cheese
Neiman-Marcus Cookies - Connie McClish (2009)
By ginasheppard
Measure oatmeal into a blender and grind to a fine powder
- 2 cups butter
- 1 teaspoon salt
- 2 cups white sugar
- 2 teaspoons baking powder
- 2 cups brown sugar
- 2 teaspoons baking soda
- 4 eggs
- 24 ounces chocolate chips
- 2 teaspoons vanilla
- 1 8oz Hersey’s candy bar, grated
- 4 cups flour 2 cups nuts, chopped
- 5 cups oatmeal, blended