Froggyess' profile page
Recipes
White Chicken Chili
By froggyess
In a medium soup pot, heat the olive oil over medium heat
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 jalapeño, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup frozen corn kernels (no need to thaw)
- 2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
- 1 3/4 cups chicken broth, store bought or homemade
- 1/4 cup heavy cream
- Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips
Apple Pie Cups
By froggyess
1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray
- 1 can (13 oz) refrigerated flaky cinnamon rolls with buttercream icing
- 1 1/3 cups more fruit apple pie filling (from 21-oz can), coarsely chopped
Porchak
By froggyess
Brown meat in large pot. Add onions and peppers and sauté for 7-10 min Add spices and tomatoes
- 1 lb ground beef
- 1 lb sweet or spicy sausage
- 1 lb Linguisa
- 1 large onion - chopped
- 1 medium green bell pepper - diced
- 2 cloves garli - minced
- 1 can crushed tomatoes
- 1 can diced tomatoes
- 2 bay leaves
- 1 Tbsp sugar
- 2 Tbsp dried oregano
- 2 Tbsp dried parsley
Slow Cooker Cranberry Chicken
By froggyess
Directions Place the chicken breasts in the bottom of a slow cooker
- 4 skinless, boneless chicken breast halves
- 1 (16 ounce) bottle Catalina salad dressing
- 1 (14.5 ounce) can whole berry cranberry sauce
- 1 envelope onion soup mix
Waffles
By froggyess
In large bowl, sift or whisk together flour, cornstarch, cornmeal, baking powder and salt to blend thoroughly; set ...
- 1 1/2 cups all-purpose flour
- 3 large eggs, separated
- 1/2 cup cornstarch
- 2 tbsp. granulated sugar
- 2 tbsp. cornmeal (optional)
- 1 3/4 cups milk
- 1 tbsp. baking powder
- 1/2 tsp. pure vanilla extract
- 1 tsp. salt
- 1/2 cup (1 stick) unsalted butter, melted
Tangy Turkey Saute Recipe
By froggyess
Place flour in a large resealable plastic bag
- 1/4 cup all-purpose flour
- 8 turkey breast cutlets (2 ounces each)
- 3 tablespoons olive oil, divided
- 2 cups sliced fresh mushrooms
- 1/2 cup diced onions
- 1 garlic clove, minced
- 1/2 cup chicken broth
- 1 cup marsala wine or additional chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 tablespoon minced fresh parsley
Chicken Ranch Pasta | Plain Chicken
By froggyess
In a large pot, cook pasta according to package directions
- 8 ounces penne pasta
- 1 Tablespoon butter
- 1 Tbsp flour
- 2 Tbsp dry ranch dressing seasoning mix
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/3 cup cooked, chopped bacon
- 2 cups cooked chopped chicken
Grilled Cheese w/ Spinach & Tomato
By froggyess
briefly sautee spinach, tomato, salt and garlic powder in skillet - set aside butter outside of 2 slices of bread
- bread
- sliced cheese
- fresh baby spinach
- tomatoes
- garlic powder
- salt
- butter
Chocolate-Peanut Butter Cookie Pie
By froggyess
Heat oven to 350°F. In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough
- 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies with walnuts
- 3 cups powdered sugar
- 1 cup peanut butter
- 2 tablespoons butter or margarine, softened
- 1/4 cup water
- 1 cup milk chocolate chips, melted
- 16 pecan halves, if desired
Easy Pesto Pinwheels
By froggyess
1 Heat oven to 350°F. 2 If using crescent rolls: Unroll dough; separate dough into 4 rectangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/4 cup basil pesto
- 1/4 cup chopped roasted red bell peppers (from a jar)