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Recipes
Copycat Cracker Barrel Green Beans
By Susan52
In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp
- 1/4 pound bacon, sliced
- 3 cans whole green beans, with liquid
- 1/4 yellow onion
- 1 tablespoon sugar
- 1/2 tablespoon salt
- 1/2 teaspoon pepper
Tropical Fruit Bars
By Susan52
Heat oven to 350°F (325°F for dark pan)
- 1 package (18 oz) Pillsbury® Ready to Bake!™ Big Deluxe Classics® refrigerated white chunk macadamia nut cookies
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 container (6 oz) Yoplait® Original 99% Fat Free piña colada yogurt
- 1 bag (6 to 7 oz) mixed tropical dried fruits
- 1 jar (6 oz) dry-roasted macadamia nuts, coarsely chopped
- 3/4 cup white vanilla baking chips
- 1 cup flaked coconut
Carmelitas
By Susan52
Preheat the oven to 350 degrees F
- SALTED CARAMEL SAUCE:
- 2 cups flour
- 1 3/4 cups quick-cooking oats
- 1 1/4 cups brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
- 1 cup chocolate chips
- 3/4 cup chopped pecans
- 1 1/2 cups Salted Caramel Sauce, recipe follows
- 2 1/2 tablespoons flour
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tablespoons unsalted butter
- 1 teaspoon gray sea salt, crushed or kosher salt
- SALTED CARAMEL MILKSHAKE:
- 1 pint vanilla bean ice cream
- 1/2 cup whole milk
- 1/4 cup salted caramel sauce
Dorito Chicken Casserole Recipe
By Susan52
Pre-heat the oven to 350 degrees
- 2 cups shredded cooked chicken
- 2 cups shredded Mexican cheese blend (divided)
- 1 (10 oz) can cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 can Ro-tel tomatoes (drained)
- 1/2 packet taco seasoning
- 1 large bag Doritos
- Shredded lettuce (optional)
- diced tomato (optional)
Dump & Bake Meatball Casserole
By Susan52
Preheat oven to 425 degrees F
- 1 (16 ounce) package uncooked rotini pasta
- 1 (25 ounce) jar marinara sauce
- 3 cups water
- 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
- 2 cups shredded mozzarella (or Italian blend) cheese
- Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish
Marinated Chicken Wings
By Susan52
Cut chicken wings into three sections; discard wing tips
- 20 20 4 chicken wings (about 4 pounds)
- 1 1 1 cup reduced-sodium soy sauce
- 1/4 1/4 1/4 cup white wine or reduced-sodium chicken broth
- 1/4 1/4 1/4 cup canola oil
- 3 3 3 tablespoons sugar
- 2 2 2 garlic cloves, minced
- 1 1 1 teaspoon ground ginger
Ham and Cheese Sliders
By Susan52
In a small bowl, mix together mayonnaise and miracle whip
- 24 good white dinner rolls
- 24 pieces good honey ham
- 24 small slices Swiss cheese
- 1/3 cup mayonnaise
- 1/3 cup miracle whip
- Poppy seed sauce
- 1 Tablespoon poppyseeds
- 1 1/2 Tablespoons yellow mustard
- 1/2 cup butter, melted
- 1 Tablespoon minced onion
- 1/2 teaspoon Worcestershire sauce
Slow Cooker John Wayne Casserole
By Susan52
Preheat oven to 350 degrees F
- 2 pounds ground beef
- 1 (1.25-ounce) packet taco seasoning
- 1 (1-pound) package refrigerated biscuits
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons flour
- 1 (14-1/2-ounce) can petite diced tomatoes, drained of excess liquid
- 2 (4-ounce) cans diced green chilies
- 2 cups shredded sharp Cheddar cheese
Creamy Chicken Casserole
By Susan52
Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 1 cup sour cream
- 12 ounces egg noodles - about 3/4 of regular bag
- 1 1/2 cups fresh bread crumbs - 4 to 5 slices
- 2 - 3 cups shredded cooked chicken or rotisserie chicken
- salt & black pepper
- 2 teaspoons dried thyme
- 1/2 teaspoon onion powder
Sausage Pinwheels
By Susan52
Preheat oven to 350° F. Cut shortening into flour with pastry blender or two knives in mixing bowl until mixture r...
- 1 pound Odom’s Tennessee Pride Country Sausage (mild, hot, or sage), at room temperature
- 1/4 cup shortening
- 2 cups self-rising flour
- 1 (scant) cup buttermilk