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Recipes
Homemaking Challenged
By Shannon
Preheat oven to 350 degrees Combine the 3 cans and mix them up, then set aside Chop up the tortillas into bit...
- 2 10 3/4oz cans of cream of chicken
- 1 10oz can of dice tomatoes and green chilies
- 12 6in corn tortillas
- 3 cups of cooked chicken
- 1 cup shredded Mexican cheese blend
Homemade Wheat Thins
By Shannon
1. Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat
- 1 1/4 cups (5 oz) 100% whole wheat flour
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt, plus extra for sprinkling on
- 1/4 teaspoon paprika
- 4 tablespoons Earth Balance (I used soy-free) or butter
- 1/4 cup + 2 tbsp water (or a tiny bit more if dough is too dry)
- 1/4 teaspoon vanilla
Crockpot Beef and Broccoli
By Shannon
In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and s...
- 1 pound boneless beef top round steak — trimmed of fat, cut into cubes
- 1 4.5 ounce jar sliced mushrooms – drained
- 1 medium onion — cut into wedges
- 1/2 cup condensed beef broth
- 3 tablespoons purchased teriyaki baste and glaze
- 1 tablespoon sesame seed
- 1 teaspoon dark sesame oil — if desired
- 2/3 cup uncooked regular long-grain white rice
- 1 1/3 cups water
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 cups frozen broccoli florets or fresh broccoli
Chocolate Chip Cookie Dough Dip
By Shannon
Melt butter in a saucepan over medium heat
- 1 stick butter
- 1/3 cup brown sugar
- 1 tsp. vanilla
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 3/4 cup chocolate chips
Crock Pot Ham
By Shannon
Step One Cover the bottom of the crock with brown sugar
- 1 Ham, pre-cooked, bone-in, spiral cut
- 3 Cups of Brown sugar
- 1 Can pineapple tidbits, undrained
Forgotten Chicken
By Shannon
Mix together “cream of” soups, 1 can of water, and 2 cups of minute rice (uncooked
- Boneless skinless chicken breasts
- minute rice
- 1 pkg. onion soup mix
- can of cream of chicken soup
- can of cream of celery soup
- water
Sugar Cookie Bars
By Shannon
COOKIES: Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish
- Cookies:
- 2-1/2 cups bread flour (or all-purpose flour is fine)
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1-1/2 Tbsp. sour cream
- 1 tsp. vanilla extract
- Frosting:
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup half and half
- 1 tsp. vanilla
- Pinch of salt
- Several drops of food coloring (optional)
Pancakes
By Shannon
Mix together and make 'em
- 1 egg
- 1 cup all purpose flour
- 1 tbs. sugar
- 3 tsp. baking powder
- 3/4 cup milk
- 2 tbs. oil
- 1 tsp. vanilla
Lofthouse Style Soft Frosted Sugar Cookies
By Shannon
To make the cookies, preheat the oven to 350˚ F
- Ingredients:
- For the cookies:
- 4 1/2 cups all-purpose flour
- 4 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1 1/2 cups (3 sticks) butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 5 tsp. vanilla extract
- For the frosting:
- 5 cups confectioners’ sugar, sifted
- 1/3 cup (5 1/3 tbsp.) unsalted butter, melted
- 1 tbsp. vanilla extract
- 7-8 tbsp. milk (plus more, as needed)
- Food coloring (optional)
- Sprinkles (optional)
Pumpkin Pie Oatmeal
By Shannon
Microwave water and oatmeal for 2 minutes, stir in almond milk to give it a creamy texture
- 1/2 Cup Whole Grain Oatmeal
- 1 Cup Water
- 1/4 Cup Unsweetened Almond Milk
- 1/2 Cup Pure Pumpkin Puree
- 1 Packet Sweetener (Truvia)
- 1 Tsp Ground Cinnamon
- 1 Tsp Pumpkin Pie Spice
- 1 Tbsp Walnuts or Pecans (Optional)