WaffleCrumbs' profile page
Recipes
Macadamia Bars
By WaffleCrumbs
You can substitute 1 1/2 cups chopped walnuts for macadamia nuts
- Crust:
- 1 c. (2 sticks) butter, softened
- 2/3 c. sugar
- 2 c. flour
- Preheat oven to 350*. Cream butter, sugar and flour in a bowl. Press into a sprayed 9 x 13" baking dish and bake for 20 minutes.
- Filling:
- 4 eggs
- 1 c. flaked coconut
- 3 c. packed light brown sugar
- 2 (3.2 oz.) jars macadamia nuts, chopped
- 1/4 c. flour
- 1 T. vanilla
- 1 t. baking powder
My Mema's Special Orange Fruit Salad
By WaffleCrumbs
This is SOOO yummy! It's from a cookbook called Put a Lid On It by Karlen Evins
- Topping:
- 2 boxes orange Jell-O
- 1 8 oz. block cream cheese
- 1 small can Mandarin oranges (drained & chopped)
- 1/2 c. crushed pineapple, drained
- 1 large container whipped topping
- 1 regular package vanilla pudding mix
Basil Tomato Pork Chops
By WaffleCrumbs
This recipe comes from The Land o'Lakes Recipe Collection Top 50 from August 2000
- 2 Tbsp butter
- 1 tsp finely chopped fresh garlic
- 8 1/2 " thick pork chops
- 28 oz canned whole tomatoes, undrained, cut up
- 1 tsp dried basil leaves
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 c water
- 3 Tbsp cornstarch
- 1 medium green pepper, cut into rings
- 1 medium onion, cut into rings
Baked Dijon Flounder
By WaffleCrumbs
Place flounder in buttered baking dish
- 1 1/2 lb. flounder, thawed
- 1 t. melted butter
- 1/2 c. mayo
- 1/4 c. dijon mustard
- 2 T. chopped chives
Chicken Tortellini Bake
By WaffleCrumbs
From: Mel's Kitchen Cafe website
- 16 oz. pkg. cheese tortellini (use refrigerated, not frozen)
- 1 T. oil
- 2 c. (about 2 chicken breasts) chicken, cut up into bite size pieces
- 3 green onions, finely chopped, white and green parts
- 2 T. flour
- 8 oz. (1 cup) chicken broth
- 8 oz. sliced fresh mushrooms
- 3/4 c. sour cream (I used reduced fat with good results)
- 8 oz. (2 cups) shredded Monterey Jack cheese (to be honest, any combination of cheeses, like cheddar, mozzarella or Monterey jack would be good)
Gene's Favorite Chicken
By WaffleCrumbs
Butter 9x13 dish. Wrap 1 strip of bacon around rolled half of chicken breast, repeat with remaining halves
- 8 boneless chicken breast halves without skin
- 8 strips of bacon
- 8 oz. sour cream
- 1 can (10 3/4 oz.) cream of mushroom soup
- 1 4.5 oz. jar dried beef
Crock Pot French Dip Roast Beef
By WaffleCrumbs
Place roast in 5 qt. crockpot
- 4 lb. boneless chuck roast
- 1/2 c. soy sauce
- 1 beef bouillon cubes
- 1 bay leaf
- 3-4 peppercorns
- 1 t. dried rosemary
- 1 t. dried thyme
- 1 t. garlic powder
- 12 French rolls, split
Bacon & Cheeseburger Mac
By WaffleCrumbs
From: Noodles & Co. (I made meatballs instead of mixing the hamburger meat into the sauce)
- CHEESE SAUCE:
- 1 pint cream
- 6 oz. cheese (your choice)
- 1 T. butter
- 1 T. flour
- salt & pepper to taste
- TOPPINGS:
- 1 lb. elbow macaroni noodles, cooked & drained
- 8 oz. cooked ground beef
- 4-6 slices of cooked bacon, crumbled
- 6 oz. shredded cheddar/jack cheese
- 1 c. toasted bread crumbs
- 1 c. diced tomato
- 1/2 c. diced green onions
Weight Watchers Chicken & Cheese Casserole
By WaffleCrumbs
Preheat oven to 350*. In a large casserole, combine all ingredients, mixing well
- 2 cups cooked macaroni
- 2 cups chicken breasts, chopped
- 2 cups cream of mushroom soup
- 2 cups skim milk
- 8 oz. low fat cheddar cheese
Philly Cheese Steak Crescent Pizza
By WaffleCrumbs
This comes from a Special Edition Pillsbury Recipe Card cookbook from 2005
- 8 oz can pillsbury refrigerated crescent dinner rolls
- 8 oz thinly sliced deli roast beef
- 1 Tbsp purchased italian dressing
- 1 c shredded mozzarella cheese
- 2 Tbsp olive or vegetable oil
- 1 c coarsely chopped onions
- 1/2 tsp beef flavored instant bouillon