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Recipes
Smothered Teriyaki Chicken Breasts Recipe
By pjones-2
Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender
- 2 cups sliced fresh mushrooms
- 1 medium onion, thinly sliced
- 2 tablespoons canola oil, divided
- 1/4 cup reduced-sodium teriyaki sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 4 boneless skinless chicken breast halves (6 ounces each)
- 4 slices Muenster or Swiss cheese
Layers of Love Chocolate Pudding Desserts
By pjones-2
Preheat oven to 350 degrees F
- For Crust:
- 1/2 cup flour
- 1/4 cup chopped walnuts
- 1/4 cup butter, softened
- For Whipped Cream:
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- For Cream Cheese Layer:
- 4 ounces cream cheese
- 1/2 cup powdered sugar
- For Pudding Layer:
- 1 package (3.9 ounces) instant chocolate pudding
- 1 1/2 cups 2% or whole milk
- For Garnish (optional):
- Grated chocolate
- Chopped nuts
Cauliflower Soup Recipe
By pjones-2
In a large bowl, combine the cauliflower, carrot, celery, water and bouillon
- 1 medium head cauliflower, broken into florets
- 1 medium carrot, shredded
- 1/4 cup chopped celery
- 2-1/2 cups water
- 2 teaspoons chicken or 1 vegetable bouillon cube
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups 2% milk
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 to 1 teaspoon hot pepper sauce, optional
German Vegetable Soup
By pjones-2
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain
- 1-1/2 pounds ground beef
- 2 medium onions, diced
- 2 tablespoons beef bouillon granules
- 1 cup water
- Salt and pepper to taste
- 1/2 to 1 teaspoon garlic powder
- 1 bay leaf
- 1 can (46 ounces) tomato or vegetable juice
- 3 celery ribs, diced
- 6 medium carrots, sliced
- 3 medium potatoes, peeled and diced
- 3 cups shredded cabbage
- 1 small green pepper, chopped
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (8-1/2 ounces) peas, drained
- 1 can (8 ounces) cut green beans, drained
Pumpkin Bread Bob Evan's Style
By pjones-2
Preheat oven to 350°. Combine first eight ingredients
- 1-2/3 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large Nellie’s Free Range Eggs
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1/2 cup water
- 1/2 cup chopped walnuts
- 1/2 cup raisins, optional
Grandma’s Honey Muffins
By pjones-2
Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1 cup 2% milk
- 1/4 cup butter, melted
- 1/4 cup honey
Easy Pumpkin Pie Bob Evans" style
By pjones-2
In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust
- 3 large eggs
- 1 cup canned pumpkin
- 1 cup evaporated milk
- 1/2 cup sugar
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon maple flavoring
- 1/2 teaspoon vanilla extract
- 1 frozen deep-dish pie crust (9 inches)
- Additional pie crust, optional
- Whipped cream, optiona
Pumpkin Bread Bob Evan's Style
By pjones-2
Preheat oven to 350°. Combine first eight ingredients
- 1-2/3 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large Nellie’s Free Range Eggs
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1/2 cup water
- 1/2 cup chopped walnuts
- 1/2 cup raisins, optional
Egg Roll Noodle Bowl
By pjones-2
Directions Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing t...
- 1 tablespoon sesame oil
- 1 /2 pound ground pork
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1 /2 teaspoon salt
- 1 /4 teaspoon ground turmeric
- 1 /4 teaspoon pepper
- 6 cups shredded cabbage (about 1 small head)
- 2 large carrots, shredded (about 2 cups)
- 4 ounces rice noodles
- 3 green onions, thinly sliced
- Additional soy sauce, optional
- View Recipe
- Directions
- Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.
- Test Kitchen Tips
- Meatless Monday? Try this with mushrooms, scrambled eggs or tofu instead of pork.
- Shortcut: Save time by buying bags of shredded cabbage and matchstick carrots.
- Nutrition Facts
- 1-1/2 cups: 302 calories, 12g fat (4g saturated fat), 38mg cholesterol, 652mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch, 1/2 fat.
- 1 -1/2 cups: 302 calories, 12g fat (4g saturated fat), 38mg cholesterol, 652mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 14g protein.
- Originally published as Egg Roll Noodle Bowl in Simple & Delicious April/May 2016
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Apple Salad
By pjones-2
peel and chop apples sprinkle with lemon juice
- 2 Cups chopped apples
- 1/4 cup celery
- 1/2 cup seedless grapes halved.
- 1/3 cup mayonnaise
- 2 teaspoons sugar
- 1 teaspoon lemon juice