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Recipes
Holiday Coca-Cola Baked Ham
By Susan52
Preheat oven to 325 degrees
- 1 10-12-lb. bone-in ham
- whole cloves
- 1 1-lb. box dark brown sugar
- 1 12-oz. can Coca Cola (no diet)
- 1 14-oz. can pineapple rings, drained and the juice reserved
- 1 C. sweet concord grape wine
Cheddar-Thyme Flaky Biscuits
By Susan52
Preheat the oven to 425 degrees F (220 degrees C)
- 2 cups flour
- 4 teaspoons baking powder
- 3 tablespoons white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup butter or margarine
- 3/4 cup milk
- 1/2 cup shredded Cheddar cheese
- 1 tablespoon chopped fresh thyme
Grilled Pepper Jack Chicken Sandwiches
By Susan52
Sprinkle chicken with poultry seasoning
- 2 boneless skinless chicken breast halves (4 ounces each)
- 1 teaspoon poultry seasoning
- 2 center-cut bacon strips, cooked and halved
- 2 slices (1/2 ounce each) pepper Jack cheese
- 2 hamburger buns, split
- 2 lettuce leaves
- 1 slice onion, separated into rings
- 2 slices tomato
- Dill pickle slices, optional
Mom's Spinach Casserole
By Susan52
Preheat oven to 350* and combine all ingredients and mix well
- 2 cups cottage cheese (I used nonfat)
- 3 eggs, lightly beaten
- 3 Tbs flour (I used whole wheat pastry flour)
- 3 Tbs cold butter, cut into small cubes (I used unsalted)
- 1/4 lb extra sharp cheddar cheese, cut into small cubes
- 1 lb frozen spinach, thawed and squeezed of liquid
Chocolate Delight
By Susan52
Very Pretty Presentation in a Trifle Bowl
- Chocolate sauce or syrup, any variety, for garnish
- 2 cup whipping cream
- 2 tablespoon confectioner’s sugar
- 1 cup chopped pecans, lightly toasted
- 3 3 1/2-ounce packages instant chocolate pudding mix,
- 1 18-1/2-ounce package devil’s food chocolate cake mix
Peach Cobbler Dump Cake Recipe
By Susan52
I love dump cakes, they're crazy easy! This Peach Cobbler Dump Cake is one of my favorites
- 2 (16-ounce) cans peaches in heavy syrup
- 1 (18-ounce) package yellow cake mix
- 1/2 cup butter
- 1/2 teaspoon ground cinnamon, or to taste
Individual Chili-Cheddar Meatloaves
By Susan52
Preheat oven to 350°F. Coat a large nonstick skillet with cooking spray; place over medium heat
- Cooking spray
- 1/2 small onion, chopped
- 1/4 green bell pepper, chopped
- 1 small garlic clove, minced
- 1/4 cup chili sauce or ketchup, divided
- 6 ounces Cabot Jalapeno Light Cheddar, grated (about 1 1/2 cups)
- 6 ounces raw extra-lean ground beef
- 1 tablespoon maple syrup
- 1 teaspoon chili powder
- 6 crushed saltine crackers
- a dash of salt
- 1/4 teaspoon black pepper
- Dash of Worcestershire sauce
- Dash of red pepper flakes
- 1 large egg, lightly beaten
Loaded Shoestring Potato Bake
By Susan52
Heat oven to 375ºF. Mix cream cheese, soup, sour cream and dressing until blended
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 can (10-1/2 oz.) condensed cream of chicken soup
- 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
- 1/2 cup KRAFT Classic Ranch Dressing
- 1 pkg. (28 oz.) ORE-IDA Shoestrings
- 1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
- 8 slices OSCAR MAYER Bacon, cooked, crumbled
Spicy Chorizo Pockets
By Susan52
Heat the vegetable oil in a medium skillet over medium-high heat
- 2 teaspoons vegetable oil, plus more for brushing
- 2 links fresh chorizo (about 6 ounces), casings removed
- 1/2 teaspoon ground cumin
- 1/4 cup fresh corn kernels, or frozen corn, thawed
- 2 tablespoons chopped pickled jalapenos
- 3/4 cup grated monterey jack cheese (about 2 ounces)
- 2 scallions, chopped
- All-purpose flour, for dusting
- 1 11 -ounce tube refrigerated French bread dough
- 1 large egg
BBQ Chicken-VELVEETA Skillet
By Susan52
Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 min
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 2-1/2 cups water
- 2 cups farfalle (bow-tie pasta), uncooked
- 1/2 cup KRAFT Original Barbecue Sauce
- 2 green onions, sliced, divided
- 1 cup cherry tomatoes, cut in half
- 1 VELVEETA Mini Blocks (4 oz.), cut into 1/2-inch cubes