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Chicken Noodle and Dumpling Casserole

Chicken Noodle and Dumpling Casserole

By

Preheat oven to 350 degrees

  • 3 cups rotisserie chicken or cooked chicken, shredded
  • 4 cups uncooked wide egg noodles
  • 1 cup celery, diced
  • 1 cup carrots, sliced
  • 1/2 cup frozen peas
  • 1/2 cup onion, diced
  • 2 10.5oz cans cream of chicken soup
  • One and one third cup milk
  • 1 1/2 cup chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 6 biscuits
  • Salt and pepper to taste
4.5/5 (29 Votes)

Hot Fudge-Marshmallow Monkey Bread

Hot Fudge-Marshmallow Monkey Bread

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Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter

  • 1 tablespoon LAND O LAKES® Butter, softened
  • 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
  • 1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
  • 13 large marshmallows
  • 1/2 cup LAND O LAKES® Unsalted or Salted Butter
  • 1/2 cup hot fudge ice cream topping
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup sugar 1 tablespoon Hershey’s® Special Dark® baking cocoa
5/5 (1 Votes)

Original Ranch Crispy Chicken

Original Ranch Crispy Chicken

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Preheat the oven to 375F. Combine seasoning dressing mix with bread crumbs in a gallon-size food storage bag

  • 1 cup unseasoned dry bread crumbs or cornflake crumbs
  • 1 medium roasting chicken, about 3 pounds, cut into 8 pieces
  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
4.5/5 (17 Votes)

Mesquite Lime Chicken

Mesquite Lime Chicken

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Mix lime juice, Mesquite Seasoning, oil and honey in small bowl

  • 1/4 cup fresh lime juice
  • 3 tablespoons McCormick® Grill Mates® Mesquite Seasoning
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey
  • 1 1/2 pounds boneless skinless chicken breast halves
4.3/5 (16 Votes)

Best Coconut Chocolate Cake

Best Coconut Chocolate Cake

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In a large bowl, combine the flour, sugar, baking soda and salt

  • TOPPING:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, cubed
  • 1 cup water
  • 1/4 cup baking cocoa
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 can (12 ounces) evaporated milk, divided
  • 1-1/4 cups sugar, divided
  • 20 large marshmallows
  • 1 package (14 ounces) coconut
  • 2 cups slivered almonds, toasted, divided
  • 1/2 cup butter, cubed
  • 1 cup semisweet chocolate chips
4.6/5 (14 Votes)

15-Minute Glazed Pork Chops

15-Minute Glazed Pork Chops

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Sprinkle both sides of pork chops liberally with seasoned salt

  • 4 pork loin chops, 1-inch thick
  • Seasoned salt for sprinkling
  • 1 tablespoon vegetable oil
  • 1/2 cup orange juice
  • 1/2 cup Dijon mustard
  • 2 tablespoons honey
  • 2 teaspoons cornstarch
5/5 (2 Votes)

Do-Ahead Egg Bake

Do-Ahead Egg Bake

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Whisk eggs and milk in large bowl until well blended

  • 8 eggs
  • 3 cups milk
  • 8 cups French bread cubes (3/4 inch)
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
  • 12 slices cooked OSCAR MAYER Bacon, crumbled
  • 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided
4.6/5 (12 Votes)

Coq au Vin {Chicken in Red Wine}

Coq au Vin {Chicken in Red Wine}

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Cut breasts into 2 or 3 pieces depending on size

  • 12 pieces of chicken, bone in and skin on (thighs, legs and breasts)
  • Kosher salt and freshly ground pepper
  • 1/2 cup flour
  • 2 Tbsp. butter and 2 Tbsp. canola oil
  • 1 750 ml. bottle of red wine, perferably French pinot noir
  • 900 ml. chicken broth or enough to just about cover the chicken and vegetables
  • 1- 5.5 oz. can tomato paste
  • 1 medium onion, quartered
  • 2 stalks celery, quartered
  • 2 medium carrots, washed, not peeled and quartered
  • 5 cloves garlic, crushed
  • 6 sprigs thyme, tied with kitchen twine
  • 2 bay leaves
  • 24 pearl onions
  • 6 oz. thick cut bacon, cut into lardons
  • 8 oz. button mushroom, quartered
  • 1 Tbsp. butter
  • 3-4 Tbsp. of butter and flour mixed together for thickener
4.4/5 (5 Votes)

Slow Cooker Chicken Enchiladas

Slow Cooker Chicken Enchiladas

By

In a slow cooker, combine chicken, enchilada sauce, bouillon cubes, lime zest, and cumin; cook on low about 4 hours

  • 1 1/2 pounds chicken breast
  • 1 (19-ounce) can red enchilada sauce
  • 2 chicken bouillon cubes
  • Zest of 1/2 a lime
  • 1/4 teaspoon cumin
  • 1 (15-ounce) can refried beans or black beans, warmed
  • 8 (8-inch) flour tortillas
  • 1 cup shredded Cheddar cheese
4.5/5 (35 Votes)

Creamy Ham Casserole

Creamy Ham Casserole

By

Preheat oven to 350 degrees F

  • 4 ounces medium egg noodles, uncooked
  • 1 tablespoon vegetable oil
  • 2 cups chopped cooked ham
  • 1 green bell pepper, seeded and chopped
  • 1/4 cup chopped onion
  • 1/4 cup sliced celery
  • 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
  • 1 (8-ounce) container sour cream
  • 1/2 cup (2 ounces) shredded Cheddar cheese
4.3/5 (9 Votes)