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Recipes
Peanut Butter Chocolate Kisses
By smleonard
Using mixer at medium speed, beat margarine, peanut butter, sugars, eggs and vanilla until fluffy
- 1 c. margarine
- 1 c. peanut butter
- 1 c. sugar
- 1 c. brown sugar, packed
- 2 eggs
- 1 tsp. vanilla
- 2 1/2 c. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- chocolate kisses
Sugar Cookie Carolers
By smleonard
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds
- 3/4 c. butter, softened
- 1 c. granulated sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 tsp. vanilla
- 2 1/2 c. all-purpose flour
- assorted colors of paste or liquid food coloring
- small candies for decorating (optional)
- 1 recipe powdered sugar icing (optional)
- red petal dust (optional)
Spinach Saute with Garlic and Parmesan Cheese
By smleonard
1. Heat the olive oil in a 10" skillet over medium-low heat
- 1 teaspoon olive oil
- 1 teaspoon crushed garlic
- 4 cups spinach leaves, washed
- salt to taste
- freshly ground black pepper
- 1 tablespoon grated Parmesan cheese
Rosy Rhubarb Cupcakes
By smleonard
In a large bowl, cream shortening and sugar until light and fluffy
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 1-1/2 cups finely chopped fresh or frozen rhubarb, thawed
- Cream cheese frosting, optional
Chicken ‘N’ Chips
By smleonard
In a bowl, combine the soup, sour cream, taco sauce and chilies
- 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
- 1 c. (8 oz.) sour cream
- 2 tbsp. taco sauce
- 1/4 c. chopped green chilies
- 3 c. cubed cooked chicken
- 12 slices process American cheese
- 4 c. broken tortilla chips
Refried Beans
By smleonard
Process the beans and water in a food processor until smooth, about 30 seconds
- 3 (15.5 ounce) cans red kidney beans, drained and rinsed
- 1 cup water
- 5 tablespoons olive oil
- 1 onion, minced
- 1 jalapeno chile, stemmed, seeded and minced
- Salt
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1/4 cup minced fresh cilantro (optional)
- Tabasco
Chicken Pesto Pot Pie with Garlic Bread Top
By smleonard
Preheat oven to 425 degrees F
- 4 tablespoons butter, divided
- 1/2 cup jarred roasted red bell pepper in strips
- 1 7 ounce can portabella mushrooms
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup all purpose flour
- 1 14 ounce can reduced sodium chicken broth
- 2 16 ounce bags frozen mixed vegetables, thawed
- 2 6 ounce packages purchased pre cooked diced chicken
- 1/3 cup heavy whipping cream
- 1/3 cup prepared pesto
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1 10.6 ounce tube refrigerated garlic breadstick dough (it will include a small container of garlic butter)
Chips Ahoy Warm S’mores
By smleonard
Preheat oven to 350 degrees F
- 16 c. chips Ahoy! Cookies divided
- 2 squares baker’s semi-sweet chocolate, chopped
- 2 tsp. baker’s angel flake coconut
- 16 jet-puffed miniature marshmallows
Chocolate Stuffed French Toast
By smleonard
Slice baguettes 1 1/2-2 inches thick on a bias
- 1 French baguette
- 3-4 Hershey milk chocolate bars
- 5-6 eggs (cracked and beaten)
- 1/2 c. heavy whipping cream
- 1/4 c. granulated sugar
- 2 tsp. ground cinnamon
- 1-2 dashes vanilla extract
- 8-16 tbsp. butter for cooking
Sweet Potato Bisque
By smleonard
1. Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes
- 3 sweet potatoes
- 4 potatoes, peeled and quartered
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 10 cups water
- 1.5 tablespoons all-purpose flour
- 0.25 cup chicken broth
- 0.375 cup buttermilk
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground white pepper
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cumin
- salt to taste
- ground black pepper to taste