Ginasheppard's profile page
Recipes
Deep Dish Low-Carb Pizza
By ginasheppard
Heat the oven to 350° F. 1) Be sure the cream cheese is at about room temperature
- •6 eggs
- •6 oz cream cheese (3/4 package) at room temperature
- •1 teaspoon garlic powder
- •1½ teaspoon oregano or other Italian seasoning
- •½ teaspoon salt
- •pinches of black and/or cayenne pepper
- •1 cup (or a little more) shredded Italian cheeses, at least half of which is a hard cheese (Parmesan, Assagio)
Mexican Crock Pot Chicken
By ginasheppard
Layer chicken in bottom of crock pot
- 2-3 chicken breasts
- 1 can diced tomatoes
- 1 can black beans
- 1 can mexican chili beans
- (Do not drain tomatoes or beans)
- 1 Package Taco Seasoning
- 1 can black olives
- 1 can chopped green chiles
Ree Drummond's Crash Hot Potatoes
By ginasheppard
In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minute...
- 12 small yellow potatoes
- Kosher salt
- 3 tablespoons olive oil
- Fresh ground black pepper
7-Layer Magic Cookie Bars - Fredena Williams (2009)
By ginasheppard
Heat oven to 350 degrees (325 for glass dish)
- 1/2 C. butter or margarine, melted
- 1 1/2 C. graham cracker crumbs
- 1 (14-oz) can Eagle Brand sweetened Condensed milk
- 2 C. semisweet chocolate morsels
- 1 1/3 C. flaked coconut
- 1 C. chopped nuts
EASY TACO PIE
By ginasheppard
Spray a 9 inch glass pie plate with cooking spray
- 1 can of Crescent Rolls
- 1 lb. lean ground beef
- 1 8 oz. container of sour cream
- 1 8 oz. package of finely shredded mild Cheddar cheese
- 1 package taco seasoning (dry)
- 1/2 package water (use taco seasoning package)
- 1/2 bag crushed tortilla chips
Vegetable Stuffed Eggplant (Chef Meg Approved)
By ginasheppard
Preheat oven to 375°F. Trim the stems from the eggplant, and cut them in half lengthwise
- 2 small eggplants
- 1 onion, chopped fine
- 1 small zucchini, chopped
- 1 garlic clove, minced
- Pinch black pepper
- 1 Tablespoon olive oil
- 4 ounces tomato sauce
- 1 cup petite diced tomatoes (or 4 Roma tomatoes, skinned, deseeded and diced)
- 1/2 cup green olives, pitted and quartered
- 1 1/2 teaspoon thyme
- 1 teaspoon basil, dried
- 2 ounces Monterey Jack, shredded
- 4 Tablespoons Parmesan, grated
Marshmallow Delights
By ginasheppard
Separate rolls into eight triangles
- INGREDIENTS
- 1 (8 ounce) package refrigerated crescent rolls
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 8 large marshmallows
- 1/4 cup butter or margarine, melted
Shrimp Monterey
By ginasheppard
In a skillet over medium heat, saute garlic for one minute
- 2 cloves garlic -- minced
- 2 tablespoons butter
- 2 pounds shrimp -- medium, cooked, peeled and deveined
- 1/2 cup chicken broth -- or white wine
- 2 cups shredded monterey jack cheese -- (8 oz.)
- 2 tablespoons fresh parsley -- minced
Paula Dean's BBQ Pork Sandwiches
By ginasheppard
Preheat oven to 325 degrees F
- Dry rub:
- •2 tablespoons salt
- •2 tablespoons black pepper
- •2 tablespoons dark brown sugar
- •2 tablespoons paprika
- •1/2 tablespoon cayenne
- •4 pound shoulder pork roast
- •2 cup apple juice
- •1 cup apple cider vinegar
- •2 tablespoons Worcestershire
- •1/2 tablespoon liquid smoke
- •1/2 tablespoon garlic powder
- •6 soft hamburger buns with seeds
- •Bbq sauce
- •Cole slaw
Cherry Chip Cream Cheese Cookies - Sharon Montgomery (2009)
By ginasheppard
Heat oven to 375 degrees. Cream butter and cream cheese until light and fluffy
- 1/4 C. margerine, softened
- 8 oz. package cream cheese, softened
- 1 egg
- 1/4 t. vanilla
- 1 box cherry chip cake mix
- 1/2 C. coconut flakes, chopped nuts or chopped dried cherries