Connieo's profile page
Recipes
Cincinnati-style chili
By connieo
1. Preheat stock pot on medium 2-3 minutes
- 1 lb fresh ground beef
- 8 oz fresh pre-diced onions (1 1/2 cups), divided
- 2 tbsp chili powder
- 1 tbsp unsweetened cocoa powder
- 1 1/2 tsp apple pie spice
- 1/2 tsp ground cumin
- 1 1/4 cups tomato sauce
- 1 1/4 cups reduced-sodium beef broth
- 1 tbsp cider vinegar
- 16 oz thin spaghetti pasta
Stuffed French Toast
By connieo
1. Mix cream cheese, brown sugar, 2 teaspoons cinnamon and 1 teaspoon vanilla in small bowl until well blended
- 1 tub (8 ounces) whipped cream cheese
- 1 tablespoon brown sugar
- 3 teaspoons McCormick Ground Cinnamon, divided
- 1 1/2 teaspoons McCormick Pure Vanilla Extract, divided
- 16 slices Italian bread (1/2 inch thick)
- 1/2 cup apricot preserves or jam
- 5 eggs
- 1 cup milk
- 2 tablespoons butter, divided
Corleone Family Meatballs
By connieo
In a large bowl combine the shallot, garlic, salt, chili flakes, black pepper, parsley, ground beef, breadcrumbs an...
- 1/2 cup shallot, minced
- 10 cloves of garlic, minced
- 1 teaspoon of salt
- 1 teaspoon of chili flakes
- 1 teaspoon of ground black pepper
- 2 tablespoons fresh parsley, finely chopped
- 2 pounds of ground beef (preferably 80/20)
- 1 cup breadcrumbs of choice
- 2 eggs
- Olive oil
- 2 jars or 4.5 cups of tomato sauce (preferably tomato basil)
- Fresh basil
Double Chocolate Fantasy Bars
By connieo
1. Preheat oven to 250* 2
- 1 (18 1/4- or 18 1/2 oz) package chocolate cake mix
- 1/3 cup vegetable oil
- 1 egg
- 1 cup chopped nuts
- 1 (14-oz) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
- 1 (6-oz) package semi-sweet chocolate chips
- 1 tsp. vanilla extractDash of salt
Roasted Vegetable & Shrimp Salad
By connieo
214 calories; 5 g fat; 22 g protein, 21 g carbs, 6 g fiber, 762 mg sodium
- 2 large zucchini, cut into 1/2-inch slices on the diagonal
- 2 summer squash, cut into 1/2-inch slices on the diagonal
- 6 carrots, peeled & cut into 1/2-inch slices on the diagonal
- 2 sweet red peppers, cored, seeds removed, & cut into 1/2 inch slices
- 10 tbsp. reduced-fat Italian dressing
- 1/2 tsp. black pepper
- 3/4 tsp. salt
- 1 1/2 lbs. medium-size shrimp, peeled & deveined
- 6 cups watercress
- 3 oz. reduced-fat feta cheese, crumbled
Fire Roasted Tomato and Olive Bruschetta
By connieo
1. To toast baguette slices, heat oven to 425°F
- 24 slices baguette, 1/2-inch thick, toasted
- 1 can (14.5 ounces) Muir Glen® Organic Fire Roasted Diced Tomatoes, drained
- 1/4 cup pitted Kalamata olives, quartered
- 1/4 cup roasted red bell peppers (from jar), drained, coarsely chopped
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon extra-virgin olive oil
- 1/2 cup (4 ounces) soft goat cheese
Jelly Bean Easter Bark
By connieo
1. LINE baking sheet with wax paper
- 2 cups (12-ounce package) Nestlé Toll House Premier White Morsels
- 2 teaspoons vegetable shortening
- 1/2 cup Wonka SweeTarts Jelly Beans, divided
Marmalade-Glazed Chicken Thighs
By connieo
1. Set a rack 6 inches from heat source & preheat broiler to high
- 8 boneless, skinless chicken thighs
- Salt & pepper
- 2 Tbsp. unsalted butter
- 2 Tbsp. vegetable oil
- 1/2 cup orange marmalade
- 1 Tbsp. Dijon mustard
- 2 tsp. lemon juice
Baklava Roll-ups
By connieo
1. In a food processor, combine almonds & pistachios
- 1 Cup shelled pistaccios
- 1/2 Cup almonds
- 2 Tbsp butter, softened
- 8 Sheets Phyllo dough, thawed
- Butter flavored cooking spray
- 1/4 Cup honey (up to 1/2 cup honey)
- 1 Tsp. ground cinnamon
- 2 Tbsp sugar
Baked Crab Rangoon
By connieo
You can make the crab mixture ahead of time and store in the refrigerator until ready to bake
- 1 can white crabmeat
- 1/2 package cream cheese, softened
- 1/4 cup chopped green onion
- 1/4 kraft mayonnaise or miracle whip
- Package of wonton wrappers
- Could add water chestnuts