Bnpolley's profile page
Recipes
Nacho Cheese Beef Bake
By bnpolley
Cook noodles according to package directions; drain
- 2 cups uncooked egg noodles
- 1 pound ground beef
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
- 1 jar (5-3/4 ounces) sliced pimiento-stuffed olives, drained
- 1 can (4 ounces) chopped green chilies
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 2 cups crushed tortilla chips
- 1/3 cup prepared ranch salad dressing
- Shredded lettuce, sour cream and/or salsa, optional
Pizza Dip
By bnpolley
Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom...
- Ingredients
- 4 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup mozzarella, grated
- 1/4 cup parmigiano reggiano (parmesan), grated
- 1 cup pizza sauce
- 1/2 cup mozzarella, shredded/grated
- 1/4 cup parmigiano reggiano (parmesan), grated
- 2 ounces pepperoni, sliced
- 2 tablespoons green pepper, sliced
- 2 tablespoons black olives, sliced
Chicken Cordon Bleu Crescents
By bnpolley
Preheat oven to 375. Separate crescent rolls into 8 triangles
- 1 can crescent rolls
- 4 tsp honey mustard dressing
- 4 slices baby swiss cheese
- 8 slices deli ham
- 8 fully cooked, frozen breaded chicken fingers (Tyson)
Herbed Breadsticks
By bnpolley
1Place sesame seeds in a small skillet
- 3 tablespoons sesame seeds
- 24 slices very thin white or whole-wheat bread
- 1 cup (2 sticks) butter, softened
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 2 teaspoons chopped fresh chives or 2/3 teaspoon dried chives
- 1 teaspoon dried tarragon
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried marjoram
Pizza Quesadillas
By bnpolley
Heat a medium skillet over medium heat and fry the pepperoni until crisp
- 8 flour tortillas
- 8 ounces of shredded mozzarella cheese
- 6 ounces sliced pepperoni
- 1 (16-ounce) jar of pizza sauce
- butter for pan
Fruit Dip- Cool-as-a-Cucumber Raita- 15 Calories
By bnpolley
This creamy, tangy dip does double duty: with mint, it's a perfect pair with Greek fare; with coriander and cumin, ...
- 1 English cucumber, diced
- 6 ounces fat-free Greek yogurt
- juice of half a lemon
- 1 tablespoon chopped fresh mint
- OR 1/4 teaspoon each ground coriander and cumin
S'mores Pizza
By bnpolley
1. Preheat oven to 400° F 2
- 1 Pizza Crust Your favorite kind
- 1 cup marshmallow fluff
- 1 milk chocolate candy bar, broken into pieces
- 2 graham cracker, broken
Farfalle with Creamy Wild Mushroom Sauce- Cooking Light
By bnpolley
Krista Montgomery, M.S., R
- 1 pound uncooked farfalle (bow tie pasta)
- 1 tablespoon butter
- 12 ounces presliced exotic mushroom blend
- 1/2 cup chopped onion
- 1/3 cup finely chopped shallots
- 1 tablespoon minced garlic
- 1 1/2 teaspoons salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 2/3 cup whipping cream
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh parsley
- Minced fresh parsley (optional)
Pepper-Jack Crescent Twists with Salsa-Ranch Dip
By bnpolley
1 In small bowl, mix dip ingredients
- Dip
- 1 cup Old El Paso® Thick 'n Chunky salsa
- 1/2 cup ranch dressing
- Twists
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 cup shredded hot pepper Monterey Jack cheese (4 oz)
- 2 tablespoons sesame seed
Saltine Candy
By bnpolley
Line jelly roll pan with foil and spray with non-stick spray
- 1 cup butter (do NOT use margarine)
- 1 cup light brown sugar
- 1 11oz.pkg milk chocolate chips -- (1 1/2 cups)
- 40 saltine crackers
- 1 cup chopped nuts (pecans,walnuts or favorite)
- nonstick cooking spray