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Recipes
Chicken Cordon Bleu Soup
By Susan52
In a large saucepan, heat butter and oil over medium-high heat
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small head cauliflower, coarsely chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups shredded cooked chicken
- 2 cups half-and-half cream
- 1 cup finely cubed fully cooked ham
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded Swiss cheese
Sesame Chicken & Pepper Kabobs
By Susan52
Mix first 4 ingredients in medium bowl until blended
- 1 pkt. (1.25 oz.) A.1. Garlic & Herb Marinade
- 1/4 cup cider vinegar
- 2 Tbsp. sesame oil
- 2 Tbsp. water
- 2 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
- 2 Tbsp. PLANTERS Creamy Peanut Butter
- 1/3 cup KRAFT Asian Toasted Sesame Dressing
- 2 each green and yellow peppers, each cut into 12 pieces
- 1 large red onion, cut into 12 wedges
Carla Hall Rocky Road 5 Minute Fudge
By Susan52
Great for giving as Christmas gifts
- 1 tablespoon butter (to grease the baking dish)
- 1 10- ounce bag bittersweet chocolate chips
- 1 14- ounce can sweetened condensed milk
- 2 1/2 cups salted peanuts
- 2 cups mini marshmallows
Scalloped Potatoes
By Susan52
In a small sauce pan, melt butter and blend in flour
- 4 cups thinly sliced potatoes
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated cheese, to sprinkle on top
- paprika
BBQ Chicken & Bean Dip
By Susan52
Heat the oven to 350°F. Stir the chicken, pork and beans, cream cheese, half the Cheddar cheese and the BBQ sauc...
- 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
- 1 can (11 ounces) Campbell's® Pork and Beans
- 1 package (8 ounces) cream cheese, softened
- 1 cup shredded Cheddar cheese (about 4 ounces)
- 1/2 cup Frank's® RedHot® Kickin' BBQ™ Sauce
- Fresh vegetables and/or crackers
Crescent Roll Cheesy Chicken
By Susan52
Heat oven to 350ºF. Mix first 3 ingredients until blended
- 1/2 cup KRAFT Real Mayo Mayonnaise
- 2 Tbsp. GREY POUPON Dijon Mustard
- 3 Tbsp. chopped fresh parsley
- 2 cups chopped cooked chicken
- 1-1/2 cups KRAFT Shredded Cheddar Cheese
- 1/4 cup chopped red peppers
- 1 can (8 oz.) refrigerated crescent dinner rolls
Loaded Creamed Corn
By Susan52
In a blender combine the {thawed} corn from one package and the half-and-half and onion
- 4 - 12 ounce packages frozen whole kernel corn, thawed
- 1-1/2 cups half-and-half or light cream
- 1 cup chopped onion (1 large)
- 2 cups shredded Jack, divided
- 1/4 cup butter, cut up
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 5 slices bacon
- 1 tablespoon bacon fat ,reserved from bacon
- 1 tablespoon chopped chives or green onions, additional for garnish
Baked Potato Salad
By Susan52
Preheat oven to 350 degrees F
- 3 pounds large Idaho potatoes, washed
- 1 (16-ounce) container sour cream (see Notes)
- 5 scallions (green onions), sliced
- 2 cups shredded Cheddar cheese (see Notes)
- 1/4 cup (1/2 stick) butter, softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 strips bacon, cooked and crumbled (optional)
Curried Chicken Salad
By Susan52
In a large bowl, combine mayonnaise, sour cream, lemon juice, curry powder, and salt; mix well
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon curry powder
- 1 teaspoon salt
- 6 cups chunked cooked chicken (see Note)
- 1/2 cup pecans, coarsely chopped
Four Ingredient BBQ Ribs
By Susan52
Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!)
- 1 (2-3 lb) rack of ribs (I use pork loin ribs)
- 3 1/2 cups pineapple juice (reserving 1/4 cup for later)
- 1 1/2 cups brown sugar
- 1 (16 oz) bottle BBQ sauce (I love Famous Dave's Rich and Sassy sauce)