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Recipes
Pound Cake Fork Pops
By Susan52
Place pound cake on work surface
- 1 (16-ounce) store-bought frozen pound cake, thawed
- 18 plastic forks
- 1 (16-ounce) can vanilla frosting
- Assorted food colors
- Assorted candy for decorating
Beer Cheese Fondue
By Susan52
Use a 2-quart slow cooker
- 1/2 small yellow onion, peeled and finely diced
- 1 garlic clove, minced
- 4 ounces Gruyere cheese, grated (1 cup)
- 8 ounces extra sharp cheddar cheese, grated (2 cups)
- 1 tablespoon cornstarch
- 1 teaspoon dry mustard
- 1 teaspoon caraway seeds
- 1 (12-ounce) bottle of beer (Redbridge, by Anheuser Busch is gluten free)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
John Wayne Layered Casserole
By Susan52
Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside
- 2 pounds ground beef, cooked and drained
- 1 (1.25-ounce) packet taco seasoning
- 4 ounces sour cream
- 4 ounces mayonnaise
- 8 ounces Cheddar cheese, shredded and divided
- 1 yellow onion, chopped
- 2 cups Bisquick
- 1 cup of water
- 2 tomatoes, sliced
- 1 green bell pepper, chopped
- 1 (4-ounce) can sliced jalapeno peppers
Braised Chicken Thighs Dinner
By Susan52
Coat a 6-quart round slow cooker with cooking spray
- 1 onion, halved lengthwise and sliced 4 new potatoes (about 1 pound), cut into 1/4-inch slices
- 2 cups baby carrots
- 1-1/4 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 6 bone-in, skinned chicken thighs (1-1/2 to 1-3/4 (pounds)
Southern Fried Chicken Salad
By Susan52
•Chop salad greens until bite-sized and toss with other vegetables
- 3 well-seasoned fried chicken breasts, cut into strips
- 6 cups loosely packed mixed salad greens (romaine, iceberg, bibb,
- boston)
- 1 cup vegetables, julienned (radishes, carrot, cucumber)
- 1 vine-ripened tomato, peeled and chopped
- Ranch dressing, to taste
- roasted pecans, chopped
Marinated Pork Chops
By Susan52
In a large resalable plastic bag, add the first 10 ingredients; add pork
- 3/4 cup canola oil
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup white vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon prepared mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley flakes
- 1 garlic clove, minced
- 6 bone-in pork loin chops (1-inch thick and 8 ounces each)
Sausage Hashbrown Breakfast Casserole
By Susan52
Preheat oven to 350 degrees
- 2 lb. hot breakfast sausage
- 2 (8-oz) packages cream cheese, room temperature
- 1 (30-32oz) bag frozen shredded hash browns
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 2 cups shredded cheddar cheese
- 8 eggs
- 2 cups milk
Boston Market Squash Casserole
By Susan52
Prepare Jiffy Mix as directed, set aside to cool
- 4 1/2 cusp zucchini (diced)
- 4 1/2 cups yellow squash (diced)
- 1 1/2 cups yellow onion (chopped)
- 1 Box Jiffy corn muffin mix (prepare as directed on box)
- 3/4 cup of butter
- 8 ounces American cheese (diced, use a store brand not Velveeta)
- 3 cubes of chicken bouillon
- 1 teaspoon garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon thyme
- 1 tablespoon parsley (chopped)
Sunny Lemon Pie
By Susan52
While lemon pie filling is still hot, stir in lemon juice and lemon peel
- 1 (4-serving size) package cook-and-serve lemon pudding and pie filling, cooked according to package directions
- 2 tablespoons lemon juice
- 1 1/2 teaspoons grated lemon peel
- 1 cup sour cream
- 1 (9-inch) graham cracker pie crust
- 2 cups frozen whipped topping, thawed
Black Forest Dream Bars
By Susan52
Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray
- 1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
- 1/4 cup vegetable oil
- 1 egg
- 1 can (21 oz) cherry pie filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 1 container (8 oz) frozen whipped topping, thawed