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Recipes
Chicken Pesto Salad
By froggyess
Make pasta salad as directed on package, using water and oil
- 1 box (7.25 oz) Betty Crocker® Suddenly Pasta Salad® Caesar pasta salad mix
- 1/4 cup cold water
- 3 tablespoons vegetable oil
- 2 cups cut-up cooked chicken
- 2 cups shredded romaine lettuce
- 2 tablespoons sliced green onions
- 1 medium tomato, chopped (3/4 cup)
- 1 can (8 oz) sliced water chestnuts, drained
- 1 container (7 oz) refrigerated basil pesto
Creamy Parmesan Tomato and Spinach Tortellini Soup on Closet Cooking
By froggyess
Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, chopped
- red pepper flakes to taste (optional)
- 1/4 cup flour
- 3 cups vegetable broth or chicken broth
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 8 ounces cheese tortellini (gluten free for gluten free)
- 1/2 cup parmigiano reggiano (parmesan), grated
- 10 ounces spinach, coarsely chopped
- 1/2 cup heavy/whipping cream or Greek yogurt
- salt and pepper to taste
- 1/4 cup basil, chopped (optional)
No Bake Cookie Dough Bars
By froggyess
In a large mixing bowl, mix together butter and brown sugar until it is fluffy
- 1/2 c. unsalted butter, softened
- 3/4 c. brown sugar
- 1 tsp. vanilla extract
- 2 c. all purpose flour
- 1 (14 oz.) can sweetened condensed milk
- 2 c. chocolate chips
- 1/2 cup creamy peanut butter
- 1/2 cup milk chocolate chips
Pesto Pork and Veggie Roast
By froggyess
Preheat the oven to 425 degrees F
- 5 cloves garlic
- 3 teaspoons coarse sea salt, divided
- 3 teaspoons freshly ground black pepper, divided
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh rosemary leaves
- 3 teaspoons sugar
- 1 (3-pound) pork loin roast, trussed
- 2 onions, quartered
- 2 zucchini, cut into 8 half-moon pieces
- 2 summer squash, cut into 8 half-moon pieces
- 2 carrots, washed and cut into 8 pieces
- 3 tomatoes, quartered
- 2 medium red potatoes, quartered
- 1 cup store-bought pesto
- 1 tablespoon grapeseed oil
- 1/2 cup white wine, plus more if needed
- 3/4 cup chicken stock, plus more if needed
- 3 tablespoons butter
Pumpkin Cookies
By froggyess
Preheat oven to 350 Cream shortening, butter, sugar and pumpkin
- Frosting:
- 1 cup shortening
- 1 cup butter
- 2 cups granulated sugar
- 2 cups canned pumpkin
- 2 eggs
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp salt
- 4 cups all purpose flour
- 6 tbsp butter
- 8 tbsp milk
- 1 1/2 tsp vanilla
- 1 cup packed brown sugar
Taco Pasta (Slow-Cooker)
By froggyess
In 10-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until beef is thoroughly c...
- 1 lb lean (at least 80%) ground beef
- 1 cup Progresso® beef-flavored broth (from 32-oz carton)
- 1 cup water
- 1 package (1 oz) Old El Paso® taco seasoning mix
- 1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
- 1/4 cup finely chopped white onion
- 1 garlic clove, finely chopped
- 1 package (8 oz) Old El Paso® chile and roasted garlic Mexican cooking sauce
- 4 oz (half of 8-oz package) cream cheese, soften, cut into 1-inch pieces
- 3 cups cooked medium pasta shells
- 2 cups shredded Cheddar cheese (8 oz)
- Sour cream
- Old El Paso® Thick ‘n Chunky salsa
- Shredded cheese
Mummy Cake Pops
By froggyess
Preheat oven to 350°F. Lightly spray a the cake pop pan with baking spray
- 16.5 oz package yellow cake mix
- 6 oz plain fat-free Greek yogurt (Chobani)
- 1 cup water
- 2 large egg whites
- baking spray
- 48 oz Baker's white chocolate (20 oz calculated in n.i)*
- mini chocolate chips for the eyes
- 1 wooden skewer
Broccoli Quiche Pie
By froggyess
1. Preheat the oven to 375
- 6 large eggs
- 1 box(10 oz) frozen chopped broccoli
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup milk
- 2 tsp Dijon mustard (optional)
- 1/2 tsp garlic powder
- 3 slices 100% whole wheat bread cut into 1/2 inch cubes
- cube up some cooked ham to make a more substantial meal
Tzatziki
By froggyess
In a medium-sized bowl, grate the peeled cucumber and squeeze out the excess liquid by hand
- 1 large English, seedless cucumber, peeled
- 1 32-ounce container plain yogurt
- 6-8 cloves garlic, peeled and chopped
- 3/4 cup extra-virgin olive oil to taste
- 1 tablespoon salt (kosher salt preferable, but any type can be used)
- 1 teaspoon vinegar (cider vinegar preferable, but any type can be used)
- 2 tsp dill
- 2 tablespoons lemon
- Dash of pepper
Slow Cooker Brown-Sugared Baby Carrots
By froggyess
1 Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 1 bag (32 oz) ready-to-eat baby-cut carrots
- 1/2 teaspoon salt
- 1/2 cup packed brown sugar
- 2 tablespoons butter, cut into small pieces
- 1 tablespoon chopped fresh parsley