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Recipes

Sherbet Punch

Sherbet Punch

By

Pour into punch bowl orange juice, fruit punch and 7up

  • 3/4 container of orange or pineapple sherbet
  • 1 can frozen orange juice
  • 1 lg. can fruit punch
  • 2 liter 7up, may not need all
4/5 (1 Votes)

Chunky Cheese Potato Soup and Wilted Spinach Salad

Chunky Cheese Potato Soup and Wilted Spinach Salad

By

Recipe courtesy Team A ? Mommas

  • 1/2 pound bacon
  • 1/2 white onion, diced
  • 4 russet potatoes, chopped
  • 4 cups heavy cream
  • Salt and pepper
  • 2 cups grated cheddar cheese
  • 1 teaspoon all-purpose flour
  • 3 large rolls, split
  • Wilted Spinach Salad, recipe follows
  • 5 slices bacon
  • 3 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 bunch fresh spinach, washed, stems removed
  • 1 tomato, chopped
0/5 (0 Votes)

Harvest Cheddar Soup

Harvest Cheddar Soup

By

Place all ingredients except cheese into a blender in order listed

  • 2 cups chicken broth
  • 2 Tablespoons white wine
  • 1/4 medium onion
  • 1 celery stalk, halved
  • 2 Granny Smith apples, quartered
  • 2 potatoes, baked and quartered
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon nutmeg
  • Pinch of white pepper
  • 1 cup shredded cheddar cheese
5/5 (1 Votes)

Super Stuffed French Bread Pizza Rustica

Super Stuffed French Bread Pizza Rustica

By

Preheat oven to 425 degrees F

  • 1 (2 foot long) loaf French bread
  • 1 pound sweet Italian sausage
  • 1 tablespoon extra-virgin olive oil
  • 1 small red bell pepper, seeded and chopped
  • 1 small onion, chopped
  • 2 large cloves garlic, chopped
  • 1 package frozen chopped spinach defrosted and squeezed dry
  • Salt and pepper
  • 1 1/2 cups part skim ricotta
  • 1/2 cup grated Parmesan
  • 1/2 pound sweet sopressata, from the deli, sliced thick, chopped
  • 1/2 stick pepperoni, chopped
  • 1 sack (10 ounces) shredded mozzarella
  • 1 sack (10 ounces) shredded provolone
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
0/5 (0 Votes)

Key Lime Bars Recipe

Key Lime Bars Recipe

By

Directions In a food processor, combine the flour, wafers, confectioners' sugar and pecans; cover and proces...

  • CREAM CHEESE LAYER:
  • 1-1/4 cups all-purpose flour
  • 30 vanilla wafers, broken into pieces
  • 1/2 cup confectioners' sugar
  • 1/2 cup chopped pecans
  • 3/4 cup cold butter, cubed
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • KEY LIME LAYER:
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 4 eggs
  • 1/2 cup key lime juice
  • Additional confectioners' sugar
0/5 (0 Votes)

Classic Sour Cream-Banana Bread

Classic Sour Cream-Banana Bread

By

HEAT oven to 350ºF. BEAT butter and sugar in large bowl with mixer until well blended

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 cup mashed fully ripe bananas (about 3)
  • 2-1/4 cups flour
  • 1-1/2 tsp. CALUMET Baking Powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup chopped PLANTERS Walnuts
0/5 (0 Votes)

Best Ever Chicken Casserole

Best Ever Chicken Casserole

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1.Preheat oven to 350 degrees F (175 degrees C)

  • 4 skinless, boneless chicken breasts
  • 1 (8 ounce) can water chestnuts
  • 1 onion, chopped
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup cornflakes cereal crumbs
  • 1 cup mayonnaise
5/5 (1 Votes)

Zucchini Bread

Zucchini Bread

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Recipe courtesy Paula Deen

  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans
0/5 (0 Votes)

Broccoli Casserole II

Broccoli Casserole II

By

1.Preheat oven to 350 F (175 degrees C)

  • 1 (16 ounce) package frozen chopped broccoli
  • 1/2 cup mayonnaise
  • 1/2 cup processed cheese sauce
  • 2 eggs, beaten
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup bread crumbs
5/5 (2 Votes)

Whole Grain Spaghetti With Brussels Sprouts and Mushrooms

Whole Grain Spaghetti With Brussels Sprouts and Mushrooms

By

*Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet

  • Kosher salt
  • 1 pound whole-grain or whole wheat spaghetti
  • 1 cup grated Pecorino Romano
  • 1/4 cup extra-virgin olive oil
  • 1 pound Brussels sprouts, trimmed, halved and thinly sliced
  • 1 medium onion, finely chopped
  • 1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped
  • 3 cloves garlic, minced
  • 3 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 cup creme fraiche, at room temperature (about 8 ounces)
  • 1/2 cup vegetable broth
  • 2 tablespoons fresh lemon juice (from 1/2 large lemon)
  • Zest of 1 large lemon
  • 1/2 cup slivered almonds, toasted*
0/5 (0 Votes)