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Recipes
Died-and-Gone-to-Heaven Honey Sriracha Chicken
By Susan52
Spray non-stick cooking spray all around the slow cooker
- 3 large chicken breasts*
- 1 and 1/2 cups water
- 1/2 tablespoon olive oil
- 1/4 cup honey
- 2 tablespoons sriracha, or more if needed for extra spiciness
- 1 tablespoon ketchup
- salt and pepper, to taste
- 1/2 tablespoon flour
Buffalo Chicken Pizza
By Susan52
Heat the oven to 425 degrees
- 1 9.75-oz.can Swanson® Premium White Chunk Chicken Breast in Water, drained
- 1/4 C. Frank's® RedHot® Sauce
- 2 Tbs. butter, melted
- 1 10-oz. pkg. prepared 12-inch thin pizza crust
- 1/2 green pepper, thinly sliced
- 1/4 C. crumbled blue cheese
Chicken and Stuffing Casserole
By Susan52
Preheat oven to 350 degrees F
- 1 1/4 cups herb-seasoned stuffing mix, divided (see Note)
- 3 cups coarsely chopped cooked rotisserie chicken
- 2 (10-3/4-ounce) cans cream of celery soup (see Note)
- 1 3/4 cups low-sodium chicken broth
- 1/4 cup of butter melted
Make-Ahead Spinach Phyllo Roll-Ups
By Susan52
MIX first 5 ingredients until well blended
- 1 egg, beaten
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 1 cup ATHENOS Traditional Crumbled Feta Cheese
- 1 Tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream
- Cheese
- 4 green onions, finely chopped
- 15 sheets frozen phyllo dough (14x9 inch), thawed
- 1/3 cup butter, melted
Cheesy Chicken Empanadas
By Susan52
Cheesy chicken tucked into pockets make delicious empanadas
- 2 cups shredded cooked chicken breasts
- 1 cup finely shredded Mexican blend cheese
- 1/3 cup Mayo Chipotle flavored reduced fat mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 egg
- 1 tablespoon water
- 1 (14.1-ounce) package ready to use refrigerated pie crusts, 2 crusts
- 1 teaspoon chili powder
Copycat Boston Market Creamed Spinach
By Susan52
Heat 3 tbsp butter in a sauce pan and sauté flour in it until become fragrant and turn into light golden
- 5 5 5 tbsp butter
- 5 5 5 tbsp butter
- 5 5 5 tbsp butter
- 1/4 1/4 1/4 cup all-purpose flour
- 1/4 1/4 1/4 cup all-purpose flour
- 1/4 1/4 1/4 cup all-purpose flour
- to to taste
- to to taste
- to to taste
- 1 1 1 cup half and half cream
- 1 1 1 cup half and half cream
- 1 1 1 cup half and half cream
- 4 4 4 oz cream cheese
- 4 4 4 oz cream cheese
- 4 4 4 oz cream cheese
- 2 2 2 tbsp minced onion
- 2 2 2 tbsp minced onion
- 2 2 2 tbsp minced onion
- 1 1 1 tbsp minced garlic
- 1 1 1 tbsp minced garlic
- 1 1 1 tbsp minced garlic
- 1/2 1/2 1/2 tsp black pepper
- 1/2 1/2 1/2 tsp black pepper
- 1/2 1/2 1/2 tsp black pepper
- 1/4 1/4 1/4 tsp ground nutmeg
- 1/4 1/4 1/4 tsp ground nutmeg
- 1/4 1/4 1/4 tsp ground nutmeg
- 20 20 20 oz frozen spinach (thawed)
- 20 20 20 oz frozen spinach (thawed)
- 20 20 20 oz frozen spinach (thawed)
- 1/4 1/4 1/4 cup water
- 1/4 1/4 1/4 cup water
- 1/4 1/4 1/4 cup water
- 1/4 1/4 1/4 cup Parmesan cheese (grated)
- 1/4 1/4 1/4 cup Parmesan cheese (grated)
- 1/4 1/4 1/4 cup Parmesan cheese (grated)
Blackened Chicken Pesto Lasagna
By Susan52
For the Sauce Melt the butter in a large sauté pan over medium-low heat
- For the Sauce
- 4 Tbsp unsalted butter
- 1 tsp salt
- 1 medium onion, minced
- 3 cloves garlic, minced
- One third cup all-purpose flour
- 3 1/2 cups whole milk
- For the Lasagna
- 1 pack lasagna noodles
- 15 oz ricotta cheese, divided
- 1/2 cup pesto
- 1 tsp lemon juice
- 1 1/2 cups roasted red peppers
- 16 oz mozzarella cheese, divided
- 4 chicken breasts, blackened, grilled, then cut into 1" cubes
Chicken Alfredo Crescent Casserole
By Susan52
Preheat oven to 375 degrees F and spray a 9-inch pie plate with nonstick cooking spray
- 3 cups cooked chicken, diced
- 1 cup cooked broccoli florets, chopped
- 1 (15-ounce) jar garlic Alfredo sauce
- 1 (8-ounce) can crescent rolls
- 1 1/2 cup Italian blend shredded cheese
- 1/2 teaspoon dried basil
Salted Caramel Turtle Triangles
By Susan52
Heat oven to 350°F. Spray 9 x 13-inch pan with cooking spray
- Cookie Base
- 1 1 1.5 1/4 (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix 1/4 cup butter or margarine, melted
- 2 2 2 tablespoons water
- 1 1 1 egg
- 2/3 2/3 2/3 cup pecans, coarsely chopped
- Caramel Topping
- 4 4 1 50 1/4 1 bag (14 oz) caramels, approximately 50 caramels 1/4 cup heavy cream
- 1/2 1/2 1/2 teaspoon vanilla
- 1/8 1/8 1/2 teaspoon coarse kosher salt, plus additional 1/2 teaspoon for top
- of bars
Pineapple Cake with Coconut Pecan Icing
By Susan52
Cake Directions: Mix dry ingredients in large bowl
- Cake Ingredients:
- 1 1/2 Cups sugar
- 2 tsp. baking soda
- 2 Cups sifted flour
- 1/2 tsp. salt
- 1 (15 1/2 oz.) can crushed pineapple, undrained–some people say they
- only have 20 oz cans. You can use that!
- 2 eggs
- 1 tsp. vanilla
- Icing Ingredients:
- 1 1/2 Cups sugar
- 1/2 Cup (1 stick) butter
- 1 small can evaporated milk (5 oz.)
- 1 Cup pecans, chopped
- Pinch of salt
- 1 1/2 Cups coconut
- 1 tsp. vanilla