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Recipes
Chicken Spaghetti (crock pot)
By lb6156
CROCK POT STYLE- COOKING TIME 6 HOURS ON LOW
- 1 1/2 to 2 pounds boneless skinless chicken, cubed
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 pounds 2% Velveeta, cubed
- 1 1/2 cups light sour cream
- 1 can cream of chicken
- 1 can cream of celery
- 1 (7-ounce) can diced green chilies (optional)
- 1/2 cup milk
- 1-2 cloves garlic, chopped
- salt and pepper to taste
- noodles of your choice
Baked Pimento Cheese Dip
By lb6156
Cut bacon in 1/2" pieces, then cook until crispy
- 8-10 slices bacon
- 1 lb cheddar cheese (med. or sharp)
- 1 4-oz jar pimentos, well drained
- 1 cup mayo
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp granulated garlic
- 1 bunch green onions, diced
- 1 cup crushed Ritz crackers
Cheesy Chicken Dip
By lb6156
Mix all ingredients together and put in a dish (I find anything around 8" or so will do)
- 8 oz. cream cheese
- 1 1/2 cups shredded cheddar cheese (reserve 1/2 to go on the top towards the end of baking)
- 1/2 cup sour cream
- 1 tablespoon bouillon granules
- 1/2 teaspoon garlic powder
- 2 large cans of chicken-drained, and shredded with a fork
- Optional: 2 tablespoons finely chopped/minced onions
Hummingbird Cake
By lb6156
Hummingbird Cake is a perfect marriage between Banana Bread and Carrot Cake
- Cream Cheese Frosting:
- 3 cups flour (gluten free or regular)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup fresh pineapple, crushed (see below)
- 2 cups roasted bananas*, mashed (approximately 4 large or 6 medium-small bananas with peel left on)
- 1 cup chopped pecans
- Parchment paper to line bottom of the cake pan
- 1 1/2 sticks unsalted butter, chilled
- 3-8 ounce packages of cream cheese, chilled
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar, sifted
- 1 1/2 cups finely chopped pecans
One-Pan Pasta Supper
By lb6156
You choose from three popular global flavor twists (Italian, Mexican and Asian) for this complete pasta meal – ea...
- 4 cups College Inn® Beef Broth
- 2 cans (14.5 oz each) Del Monte® Diced Tomatoes
- 1 lb. ground beef (93% lean)
- 1/2 medium onion sliced into thin strips
- 2 cloves garlic minced
- 1-1/2 tsp. dried basil or 2 Tbsp. chopped fresh basil
- 1-1/2 tsp. dried oregano or 1 Tbsp. chopped fresh oregano
- 12 oz. dry thin spaghetti broken in half
- 1-1/2 cups sliced zucchini — about 2 small
- grated Parmesan cheese — optional
- sliced fresh basil — optional
Pecan Pie Cobbler
By lb6156
Layers of goodness abound with pie crusts separated by a sweet pecan mixture in this delicious pie cobbler, the per...
- 1 box refrigerated pie crusts, softened as directed on box
- 2 1/2 cups light corn syrup
- 2 1/2 cups packed brown sugar
- 1/2 cup butter, melted
- 4 1/2 teaspoons vanilla
- 6 eggs, slightly beaten
- 2 cups coarsely chopped pecans
- Butter-flavor cooking spray
- 2 cups pecan halves
- Vanilla ice cream, if desired
Caramel Corn
By lb6156
Pour over popped popcorn, mix
- 1 c brown sugar
- 1 stick butter
- 1 c karo syrup
- 1 can condensed milk
Bagel Dip
By lb6156
Mix all and cover in fridge for about 30 minutes
- 8 oz sour cream
- 8 oz mayo
- 1 chopped onion
- 2 pkg Carl Buddig beef
- 2 tablespoons parsley
- 2 tsp dill weed
- 2 tsp accent flavor enhancer