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Recipes
Amish Apple Dumplings
By jab120638
My mom and dad have been eating healthy for 30 days
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspooon salt
- 2/3 cup butter, softened
- 1/2 cup milk
- 6 apples, peeled and cored
- 2 cups brown sugar
- 2 cups water
- 1/4 cup butter
- 1/2 teaspoon cinnamon
King Ranch Chicken Shells
By jab120638
Instructions Drizzle the chicken with 1 tablespoon lime juice and season with the black pepper
- 1 skinless, boneless chicken breast half (about 6 ounces)
- 2 tablespoons lime juice
- Ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion, diced (about 1/4 cup)
- 1/4 1/4
- cup seeded diced New Mexico or Anaheim chile pepper
- 1/4 1/4
- cup seeded diced red pepper
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 teaspoon light chili powder
- 1/4 1/4
- teaspoon ground cumin
- 1/4 1/4
- cup Swanson Chicken Broth or Swanson Chicken Stock
- 1/3 1/3
- cup milk
- 1 tomato, diced (about 1/2 cup)
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 1/2
- 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
- 1/2 1/2
- cup shredded Cheddar and pepper Jack cheese blend
Loaded Mexican Chicken and Potato Skillet
By jab120638
1 Heat oven to 350°F. Lightly spray 13-inch cast-iron skillet with cooking spray
- 1 bag (20 oz) refrigerated cooked diced potatoes with onions
- 1 lb boneless skinless chicken breasts, cut into small pieces
- 1 pouch (8 oz) Old El Paso™ chile and roasted garlic Mexican cooking sauce
- 1 cup cooked real bacon pieces
- 2 cups shredded Cheddar cheese (8 oz)
- 2 green onions, finely chopped
- 1 package Old El Paso™ zesty sour cream seasoning mix
- 1 container (16 oz) sour cream (2 cups)
Slow Cooker Beef Stroganoff
By jab120638
In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper
- pounds beef stew meat
- 1 1
- cup chopped onion
- 1 1
- can (10 3/4 ounces) condensed cream of golden mushroom soup
- 1 1
- can (10 3/4 ounces) condensed cream of onion soup
- 1 1
- jar (6 ounces) Green Giant® sliced mushrooms, drained
- 1/4 1/4
- teaspoon pepper
- 1 1
- package (8 ounces) cream cheese, cubed
- 1 1
- container (8 ounces) sour cream
- 6 6
- cups hot cooked noodles or rice
Pumpkin Cheesecake Pie
By jab120638
Preheat oven to 325 degrees F (165 degrees C)
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
Grandmother's Oatmeal Coconut Cookies
By jab120638
Preheat oven to 350 degrees F (175 degrees C)
- 1 1/2 cups brown sugar
- 1 cup white sugar
- 3/4 cup butter, softened
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup oats
- 1 cup crispy rice cereal (such as Rice Krispies®)
- 1 cup flaked coconut
Coconut Joys
By jab120638
Melt butter in a saucepan over low heat; remove from heat
- 1/2 cup butter
- 2 cups sifted powdered sugar
- 3 cups flaked coconut
- 1/3 cup (2-ounces) semisweet chocolate chips
Parmesan Chicken Cutlets
By jab120638
Place flour in a shallow bowl
- all-purpose flour
- large eggs
- panko (Japanese breadcrumbs)
- grated Parmesan
- mustard powder
- Kosher salt and freshly ground black pepper
- small skinless, boneless chicken cutlets (about 1 1/2 lb. total), pounded to 1/4” thickness
- olive oil, divided
- lemon, halved
Cranberry Honey Butter Recipe
By jab120638
In a small bowl, beat all ingredients until blended
- 1 cup butter, softened
- 1/3 cup finely chopped dried cranberries
- 1/4 cup honey
- 2 teaspoons grated orange peel
- 1/8 teaspoon kosher salt
Raspberry Peach Delight
By jab120638
PlacesArrange cake cubes on the bottom of a 9x13 pan
- 1 -prepared 8-in angel food cake cut into 1-in cubes (SUGAR FREE)
- 1 -.3 oz pkg.. of sugar-free raspberry Jello
- 1 cup boiling water
- 1 cup cold water
- 1-16 oz can light peach slices
- 3 cups fat free milk
- 1-1.5oz pkg. sugar-free vanilla pudding
- 1-8 oz. carton of light or fat free Cool Whip (I use the free)