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Recipes
Buffalo Chicken Crescent Puffs
By Susan52
Line cookie sheet with sides with waxed paper or cooking parchment paper
- 12 oz cream cheese (from two 8-oz packages), softened
- 2 tablespoons hot sauce or other red pepper sauce
- 1/3 cup crumbled blue cheese (1 1/2 oz)
- 1/4 cup finely chopped celery
- 1 cup finely chopped cooked chicken breast 2 cans (8 oz each) Pillsbury® Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 1/3 cup LAND O LAKES® Unsalted or Salted Butter, melted
- 1 cup Progresso® Panko Bread Crumbs
Chicken and Ham Slab Sandwiches
By Susan52
Heat oven to 400°F. Spray large cookie sheet with cooking spray
- Garnishes, If Desired:
- 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
- 2 cups shredded deli rotisserie chicken
- 1/2 cup diced cooked ham
- 4 slices (1 1/2 oz each) provolone cheese
- Chopped seeded tomato
- Chopped fresh or dried basil leaves
Paula Deen's Double Chocolate Gooey Butter Cakes
By Susan52
Preheat oven to 350 degrees F
- 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
- 1 (18.25-ounce) package chocolate cake mix
- 1 egg, plus 2 eggs
- 1 (8-ounce) package cream cheese, softened
- 3 to 4 tablespoons cocoa powder
- 1 (16-ounce) box powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped nuts
Mexican Shredded Beef
By Susan52
Preparing Mexican flavored shredded beef in the slow cooker is a great way to make meat for quesadillas, tacos, enc...
- 1 1/2 pounds boneless beef chuck roast
- 1 medium onion, sliced
- 1 cup beef broth
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 (16 ounce) jar taco sauce
- 1 (7 ounce) diced green chilies
Tropical Coconut Cake
By Susan52
*Any flavoring you like will do
- Frosting:
- 1 box (15.25 approx) yellow cake mix
- 2/3 cup evaporated milk
- 1/3 cup water
- 3 eggs
- 1/4 cup oil OR melted butter
- 1/2 cup toasted coconut
- 3 cups sifted confectioner's sugar
- 1 cup very soft unsalted butter
- 1 tsp coconut extract*
- 1-2 tbs cream
Creamy Sausage Dip
By Susan52
Brown sausage in a skillet until cooked through then drain fat
- 1 pound pork sausage
- 2 8-ounce packages cream cheese, at room temperature
- 2 10-ounces cans diced tomatoes and green chilies (such as Rotel), well drained
- 1/2 teaspoon garlic salt
Slow Cooker Spinach Bacon Dip
By Susan52
In a small skillet over medium high heat add diced bacon Saute until it starts to get brown and crispy Add shallo...
- 4 slices bacon, diced
- 2 shallots, diced (about 1/4 cup)
- 2 garlic cloves, minced
- 4 oz cream cheese
- 1 cup plain Greek yogurt
- 2 cups fresh spinach, chopped
- 1 cup sharp cheddar cheese, shredded
- 1 cup Italian blend cheese, shredded
- 1/2 cup chopped water chestnuts from a can
Coconut Dream Cake
By Susan52
Mix 2 cups coconut into cake batter and bake according to package directions for two 9-inch round layers; let cool ...
- 1 (18.25-ounce) package white cake mix, batter prepared according to package directions
- 1 (12-to 14-ounce) package flaked or grated coconut, divided
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups confectioners' sugar
- 1 (6-ounce) package white baking bars, melted
Amish Light-As-A-Feather Doughnuts
By Susan52
Add sugar, salt, and margarine to hot milk
- MAPLE SYRUP GLAZE:
- 1 1 /2 cups milk, scalded
- 1 /2 cup sugar
- 1 teaspoon salt
- 1 /2 cup margarine
- 1 1 /2 cup warm water
- 1 /2 tablespoon sugar
- 2 packages of yeast
- 2 eggs
- 8 – 10 cups bread flour
- 3 cups confectioners’ sugar
- 1/4 teaspoon maple extract
- 1/2 cup milk
Moussaka Burgers
By Susan52
For the tomato sauce: Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minut...
- For the tomato sauce:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 2 cups tomato (fresh or canned), pureed
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- salt and pepper to taste
- For the bechamel cheese sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup graviera or gruyere or parmigiano reggiano (parmsan), grated
- 1/4 teaspoon nutmeg
- One eighth teaspoon cayenne
- salt and pepper to taste
- For the burgers:
- 1 1/4 pounds ground beef or lamb
- 1/4 cup onion, grated
- 2 cloves garlic, chopped
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- salt and pepper to taste
- 4 slices eggplant
- 4 buns