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Greek Breadsticks

Greek Breadsticks

By

Place artichokes and olives in a food processor; cover and pulse until finely chopped

  • 1/4 cup marinated quartered artichoke hearts, drained
  • 2 tablespoons pitted Greek olives
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 carton (6-1/2 ounces) spreadable spinach and artichoke cream cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 egg
  • 1 tablespoon water
  • 2 teaspoons sesame seeds
  • Refrigerated tzatziki sauce, optional
4.3/5 (10 Votes)

Egg &Tater Tot Breakfast Casserole

Egg &Tater Tot Breakfast Casserole

By

In a greased 5-quart or larger slow cooker, layer 1/3 of the Tots, Canadian Bacon, Onions and cheeses

  • 1 (30 oz) pkg Tater Tots
  • 6 oz diced Canadian bacon
  • 2 onions, chopped
  • 2 c. shredded cheddar cheese
  • 1/4 c. grated Parmesan cheese
  • 12 eggs
  • 1 c. milk
  • 4 Tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp pepper
4.6/5 (5 Votes)

Mexican Polenta Casserole

Mexican Polenta Casserole

By

Combine pork, beans, beer, water, tomatoes, salsa, all of the spices, and the garlic in the slow cooker

  • 2 lb. pork butt or pork shoulder (a large boneless cut)
  • 1 lb. dry pinto beans, rinsed
  • 12 oz. light beer + 12 oz. water
  • 1 14 oz. can diced tomatoes
  • 1 16 oz. jar salsa
  • 2 Tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp salt
  • 6 cloves garlic, minced
  • 1 1/2 cups polenta
  • 6 cups water
  • 2 cups frozen corn
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste
  • 1 cup shredded cheese for topping
  • cilantro, sour cream, and salsa for topping
4.7/5 (7 Votes)

Banana Strawberry Cheesecake

Banana Strawberry Cheesecake

By

For the cheesecake: Mix together the pudding mix and milk and wait for a few minutes until it firms up

  • ◾For the cheesecake:
  • 1 pre-made store-bought graham cracker crust
  • 1 package cream cheese, softened to room temperature
  • 2/3 cup sugar
  • 1 container cool whip or other whipped topping
  • 2 ripe bananas
  • 1 2/3 cups milk
  • 1 container instant banana pudding mix
  • ◾For the glaze:
  • 1 lbs fresh strawberries, washed and cut
  • 1/2 cup water
  • 1/2 cup sugar
4.7/5 (10 Votes)

Ham and Chicken Casserole

Ham and Chicken Casserole

By

In a skillet, sauté onion in butter until tender

  • 1 cup chopped onion
  • 2 tablespoons butter
  • 2 cups cubed fully cooked ham
  • 2 cups diced cooked chicken
  • 1 medium green pepper, chopped
  • 1/2 cup chopped sweet red pepper
  • 1 cup pimiento-stuffed olives
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 8 ounces noodles, cooked and drained
  • 3 tablespoons shredded Parmesan cheese
4.3/5 (10 Votes)

How to Make Velveeta Cheese

How to Make Velveeta Cheese

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Prepare gelatin by sprinkling gelatin over water in a small dish

  • 1 teaspoon gelatin
  • 1 tablespoon water
  • 12 ounces Colby cheese
  • 2 ounces Parmesan cheese
  • 1/4 teaspoon paprika
  • 2 tablespoons dry milk powder
  • 2/3 cup milk
4.5/5 (27 Votes)

Spring Pea Salad

Spring Pea Salad

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In a large bowl, combine peas, bacon, onion, parsley, and cheese; set aside

  • 1 (16-ounce) package frozen peas, thawed
  • 5 slices bacon, cooked crisp and crumbled
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 4 ounces Greek feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
4.7/5 (14 Votes)

Snappy Broccoli Bake

Snappy Broccoli Bake

By

Preheat oven to 350 degrees F

  • 2 (10-ounce) packages frozen chopped broccoli, thawed and well drained
  • 2 cups cooked rice
  • 1 (16-ounce) container processed cheese spread
  • 1 (10.75-ounce) can condensed cream of mushroom soup
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (2.8-ounce) can French-fried onions
5/5 (2 Votes)

60 Minute Cinnamon Breakfast Rolls

60 Minute Cinnamon Breakfast Rolls

By

Preheat oven to 400F degrees

  • 1/2 cup quite warm milk
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 package yeast
  • 1 egg
  • 2 tablespoons shortening
  • 2 1/2 cups flour
  • 3 tablespoons butter, melted
  • 1 tablespoon ground cinnamon
  • 2 tablespoons brown sugar
  • 1 1/2 cup powdered sugar
  • 2 tablespoons milk
4.5/5 (15 Votes)

Corn Relish

Corn Relish

By

Combine all vegetables in a large pot

  • 3- 32 ounce packages frozen whole kernel Corn
  • 4 Cups chopped Bell Peppers (can be any color but green is pretty)
  • 2 Cups chopped Vidalia onions (about two large)
  • 4 Cups chopped red tomatoes (can use green if that is what you have)
  • 5 Cups Vinegar
  • 2 Cups Sugar
  • 1/4 Cup Salt
  • 1 Tablespoon Turmeric
  • 1 Tablespoon Celery Seed
  • 1/2 Tablespoon Ground Mustard (not bottled mustard, but dry)
4.5/5 (14 Votes)