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Recipes
Super Nachos
By Susan52
Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter
- Pico de Gallo Salsa:
- 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
- 4 vine ripe tomatoes, seeded and chopped
- 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
- 1 small white onion, chopped
- 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
- Salt
- Beef and Beans Topping:
- 1 tablespoon extra-virgin olive oil
- 1 pound ground sirloin
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon salt
- 1 1/2 teaspoons dark chili powder
- 1 1/2 ground cumin, half a palmful
- 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
- 1 can black beans, 15 ounces, drained
- Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups
- Additional toppings to choose from, optional:
- Sour cream
- Chopped scallions
- Chopped black olives
- Diced pimento
- Sliced avocado, dressed with lemon juice
- Hot pepper sauces
Macaroon Bars
By Susan52
Bar inspired by Almond Joy and Mounds
- 14 oz sweetened shredded coconut
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1/4 tsp. kosher salt
- 4 egg whites
- 1 tsp. vanilla extract
- 1/2 cup milk or dark chocolate bits
- Whole toasted almonds (optional)
Golden Chicken Casserole
By Susan52
Preheat oven to 375 degrees F
- 1 (10 -ounce) can condensed cream of chicken soup
- 1/2 cup sour cream
- 1 1/4 cup milk, divided
- 3 cups diced cooked chicken
- 1 (16-ounce) package frozen mixed vegetables
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup biscuit baking mix
- 1/4 cup cornmeal
- 1 egg
- 2 cups (8 ounces) shredded Cheddar cheese
Potatoes Au Gratin
By Susan52
Preheat the oven to 400 degrees F
- 2 tablespoons butter, softened
- 8 large russet potatoes, scrubbed clean
- 3 cups heavy cream
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- Freshly ground black pepper
- 2 cups freshly grated sharp Cheddar
- 2 green onions, sliced thin (white and light green parts only)
Cheesy Bacon Stuffed Mini Potatoes
By Susan52
Preheat the oven to 400 degrees F
- 2 pounds Yukon gold potatoes (1 1/2 to 2 inches in diameter)
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 1/2 cup cooked, crumbled applewood smoked bacon, divided
- 2 teaspoons roasted mashed garlic
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, plus more for garnish
- 1/4 cup finely grated sharp Cheddar cheese
- 1/4 cup finely grated Monterey Jack cheese
- 3 tablespoons chopped green onion, plus more for garnish
Apple Strudel
By Susan52
Preheat oven to 400 degrees F
- 1 sheet (from a 1.25-ounce package) frozen puff pastry, thawed
- 1/3 cup sugar
- 2 teaspoons ground cinnamon
- 1 (20-ounce) can sliced apples, drained
- 1/3 cup raisins
- 1 egg, beaten
Turtle Cheesecake Squares
By Susan52
Heat oven to 350°F. In medium bowl, stir together crushed cereal and melted butter until cereal is moistened
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Strawberry Glazed Doughnuts
By Susan52
Preheat oven to 425 degrees
- Doughnuts:
- 1 cup flour
- One third cup sugar
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp salt
- One third cup milk
- 1 egg
- 1 tbsp melted butter
- 10 medium to large strawberries (between 1/2 and 3/4 cup depending on size), pureed with 2 tsp seedless strawberry jam
- 1 tbsp pure maple syrup
- Glaze:
- 3 cups powdered sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cups cold milk
CHICKEN POT PIE CRUMBLES
By Susan52
Directions for the Sauce: In saucepan over medium heat, melt the butter, then salt, pepper, pepper flakes and the s...
- For the Sauce mixture:
- 1 cup of steamed broccoli pieces – Break in very small pieces, or chop
- can substitute 1 cup of frozen peas instead
- 2 cups cooked chicken breasts
- use Rotisserie chicken or boil chicken 3 large breasts or about 6 tenders until tender. Cool then tear into small pieces
- 1 or 2 carrots sliced very thin (opt)
- For the Sauce:
- One third cup Butter- melted
- 1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water
- 1/2 cups Chicken Broth
- 1/4 tsp. Salt (add more if desired)
- 1/4 tsp Pepper
- 1/2 tsp sugar
- 1/4 tsp red pepper flakes (opt)
- 2 Cups Milk (use 2% or Whole milk)
- 1 1/2 to 2 cups of grated Cheddar Cheese
- For the crumble topping:
- 2 cups flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 tsp. pepper
- One eighth tsp. cayenne pepper
- 6 Tablespoons chilled unsalted butter, cut into 1/2” cubes
- 3/4 cup Parmesan cheese
- 1 cup heavy cream or half & half
Spicy Chicken Tomato Pitas
By Susan52
In a bowl, whisk the first five ingredients
- TOMATO RELISH:
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 4 medium tomatoes, seeded and chopped
- 1 small onion, chopped
- 1/4 cup minced fresh parsley
- CHICKEN PITAS:
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground coriander
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 4 boneless skinless chicken breast halves (4 ounces each)
- 8 whole wheat pita pocket halves