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Buffalo Chicken Dip

Buffalo Chicken Dip

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HEAT oven to 350°F. Place cream cheese into deep baking dish

  • 8 oz. pkg. cream cheese, softened
  • 1/2 cup blue cheese or ranch salad dressing
  • 1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
  • 1/2 cup crumbled blue cheese or shredded mozzarella cheese
  • 2 cans (12.5 oz. each)SWANSON® White Premium Chunk Chicken Breast in Water, drained
0/5 (0 Votes)

Broccoli Cheddar Cheese Soup

Broccoli Cheddar Cheese Soup

By

Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and coo...

  • 4 cups broccoli florets cut into small bite sized pieces
  • 1/2 yellow onion diced small
  • 2 cups shredded carrots
  • 4 cups chicken stock (or vegetable stock)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/8 tsp nutmeg
  • 3 TBSP unsalted butter
  • 1/3 cup all purpose flour
  • 1 cup half and half
  • 2 cups shredded cheddar cheese (see note)
0/5 (0 Votes)

Lemon Potato Salad with Mint

Lemon Potato Salad with Mint

By

In a large saucepan, cover the potatoes with cold water and season the water with salt

  • 3 pounds baby Yukon gold potatoes
  • 1 lemon, juiced (about 2 tablespoons)
  • 3 tablespoons olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup mint leaves, chopped
  • Flaky sea salt, for garnish
5/5 (2 Votes)

Creamy Chicken & Rice Soup

Creamy Chicken & Rice Soup

By

In a large pot or Dutch oven, melt butter

  • 3 tbsp. butter
  • 1 onion, chopped
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, thinly sliced
  • 1 lb. boneless skinless chicken breasts
  • 1 tbsp. fresh thyme leaves, plus more for garnish
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. all-purpose flour
  • 4 c. low-sodium chicken broth
  • 1 c. heavy cream
  • 1 c. wild rice
0/5 (0 Votes)

French Onion Chicken Skillet

French Onion Chicken Skillet

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Preheat oven to bake at 400 degrees OR broil on low

  • 2 medium yellow onions, thinly sliced into rings
  • 3 tablespoons butter
  • 1 cup plus 3 tablespoons beef broth, divided
  • 4 boneless skinless chicken breasts, pounded to even thickness
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 teaspoon Italian blend herbs/Italian seasoning (OR 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme + 1/2 teaspoon dried oregano)
  • 2 tablespoons flour
  • 4 slices provolone cheese
  • 4 slices swiss cheese
  • 3/4 cup parmesan cheese
  • fresh thyme or parsley and cracked black pepper for topping (optional)
0/5 (0 Votes)

Dill Dip in a Bread Bowl

Dill Dip in a Bread Bowl

By

Mix all of the ingredients together in a medium bowl

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 garlic clove ; minced
  • 1 tablespoon dill weed
  • 1 tablespoon shallot ; minced
  • 1 tablespoon minced fresh parsley leaves
  • 1 tablespoon beau monde ; (seasoning salt), optional
  • 2 round bread loaves ; (preferably a dill/onion bread)
0/5 (0 Votes)

Frosted Pecans

Frosted Pecans

By

Diane Sizemore's recipe

  • 1 egg white
  • 1 tbsp. water
  • 1 lb. pecan halves
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
0/5 (0 Votes)

Honey Crystal Almonds

Honey Crystal Almonds

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Spread almonds in shallow pan

  • 2 cups Almonds
  • 1/4 cup Honey
  • 2 tablespoon Butter
  • 1 cup Raw sugar
0/5 (0 Votes)

Savory Sweet Potato Casserole

Savory Sweet Potato Casserole

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Not a fan of sweet potatoes - give this savory sweet potato casserole a try and your tune will soon change

  • 5 pounds sweet potatoes
  • 1 1/2 tablespoons shallot, grated (1-large)
  • 1/3 cup milk
  • 2 large eggs, beaten
  • 1 1/2 teaspoons fresh sage, chopped
  • 1/4 teaspoon nutmeg
  • 1 cup unsalted butter, melted, divided
  • 2 1/2 teaspoons kosher salt, divided
  • 1 1/4 teaspoons black pepper, divided
  • 1 1/2 cups pecan halves roughly chopped
  • 1 1/2 cup coarsely ground day-old breadcrumbs
  • 2 ounces Parmigiano-Reggiano cheese, shredded (about 1/2 cup)
  • Fresh flat-leaf parsley, chopped
5/5 (1 Votes)

Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze

Chocolate Chip Peanut Butter Pound Cake with Peanut Butter Glaze

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Recipe from Recipe Girl There are several ways to adapt this recipe

  • For the cake:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup creamy peanut butter (don't use natural unless you have the no-stir kind)
  • 1/2 cup butter, at room temperature
  • 3 cups granulated white sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups bittersweet chocolate chips
  • For the glaze:
  • 1 1/2 cups sifted powdered sugar
  • 1/4 cup milk
  • 1/4 cup creamy peanut butter
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
4/5 (1 Votes)