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Recipes
Italian Sausage Calzone Recipe
By polledl
Unroll pizza dough onto an ungreased baking sheet; pat into a 14-in
- 1 tube (13.8 ounces) refrigerated pizza crust
- 1 can (8 ounces) pizza sauce
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 pound bulk Johnsonville® Ground Sausage, cooked and drained
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
Bacon Breadsticks
By polledl
Preheat oven to 350 degrees F
- 4 1/2-ounce box sesame seed breadsticks
- 16-ounce package bacon
- 8-ounce container grated Parmesan
Oven Scrambled Eggs
By polledl
1.Preheat the oven to 350 degrees F (175 degrees C)
- 1/2 cup butter or margarine, melted
- 24 eggs
- 2 1/4 teaspoons salt
- 2 1/2 cups milk
Pot Luck Potato Casserole
By polledl
1Place 1/4 cup butter in medium microwave-safe bowl; cover loosely with plastic wrap
- 1/4 cup plus 3 tablespoon butter, divided
- 1 can (10 3/4 ounces) condensed cream of chicken soup undiluted
- 8 ounces sour cream
- 1/4 cup chopped onion1 teaspoon salt
- 2 pounds potatoes2 cups shredded cheddar cheese
- 1 1/2 to 2 cups stuffing mix
Swiss Chicken Casserole
By polledl
1Preheat the oven to 350°F
- 1 (14-ounce) can artichoke hearts
- 4 cups chopped cooked chicken
- 12 ounces Swiss cheese, shredded
- 2 cups chopped celery
- 2 cups herb-seasoned croutons
- 1 (10 3/4-ounce) can cream of celery soup
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1/4 cup chopped onion
- 1/4 teaspoon salt
Black Bean Quesadillas
By polledl
1Preheat the oven to 450°F
- 4 (8-inch) flour tortillas
- 3/4 cup (3 ounces) shredded Monterey Jack or Cheddar cheese
- 1/2 cup canned black beans, rinsed and drained
- 2 green onions with tops, sliced
- 1/4 cup minced fresh cilantro or 4 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- 1/2 cup salsa
- 2 tablespoons plus
- 2 teaspoons sour cream
Bacon, Onion, and Cheddar Corn Muffins
By polledl
1. Cook bacon in a skillet over medium heat
- 2 slices bacon
- 3/4 cup chopped onion
- 1 1/4 cups fat-free buttermilk
- 1/4 cup olive oil
- 1 large egg, lightly beaten
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 ounces shredded sharp cheddar cheese (about 1/2 cup)
- Cooking spray
Summer Fruit Crostata
By polledl
For the pastry: Directions Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel b...
- For the filling (makes 1 crostata):
- For the pastry (makes 2 crostatas)
- 2 cups all-purpose flour
- 1/4 cup granulated or superfine sugar
- 1/2 teaspoon kosher salt
- 1/2 pound (2 sticks) cold unsalted butter, diced
- 6 tablespoons (3 ounces) ice water
- 1 pound firm ripe peaches, peeled
- 1/2 pound firm ripe black plums, unpeeled
- 1/2 pint fresh blueberries
- 1 tablespoon plus 1/4 cup all-purpose flour, divided
- 1 tablespoon plus 1/4 cup granulated sugar, divided
- 1/4 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 1/4 teaspoon kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, diced
Home-Style Corn Cakes
By polledl
1.1. In large bowl, combine cornmeal, flour, baking powder and baking soda
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
- 3/4 cup buttermilk
- 1 egg, beaten
- 1 can (14-3/4 oz.) cream-style corn
- 2 ounces roasted red peppers, chopped (about 1/4 cup)
- I Can't Believe It's Not Butter!® Spread
Boston Cream Pie
By polledl
BEAT pudding mix and 1 cup milk in medium bowl with whisk 2 min
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup plus
- 2 Tbsp. cold milk, divided
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 1 round yellow cake layer (8 or 9 inch)
- 1 square BAKER'S Unsweetened Chocolate1Tbsp. butter
- 3/4 cup powdered sugar