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Recipes
Italian Antipasto Squares
By froggyess
1 Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray
- 2 cans (8 oz) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1/3 lb thinly sliced genoa salami
- 1/3 lb thinly sliced Swiss cheese
- 1/3 lb thinly sliced pepperoni
- 1/3 lb thinly sliced capocollo (cured Italian ham) or cooked ham
- 1/3 lb thinly sliced provolone cheese
- 2 eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 jar (12 oz) sliced roasted red bell peppers, drained
- 1 egg yolk, beaten
Double Snickerdoodle Crunch Cookies
By froggyess
Heat oven to 400°F. In food processor or blender, place cereal
- 2 cups Cinnamon Toast Crunch® cereal
- 1 package (3 oz) cream cheese, softened
- 2 tablespoons sugar
- 3/4 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
Chocolate Chip Cookie Pudding Delight
By froggyess
1. Let cookie dough stand at room temperature for 5-10 minutes to soften
- 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 carton (12 ounces) frozen whipped topping, thawed, divided
- 3 cups cold 2% milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 package (3.4 ounces) instant vanilla pudding mix
- Chopped nuts, chocolate curls and miniature semisweet chocolate chips, optional
Boston Cream French Toast
By froggyess
Heat oven to 350°F. Bake crusty French loaf as directed on can
- 1 can Pillsbury® refrigerated crusty French loaf
- 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
- 1 1/4 cups whipping cream
- 2 egg yolks
- 2 teaspoons vanilla
- 3/4 cup Jif® Chocolate Flavored Hazelnut Spread
Baked Potato Soup (Slow Cooker)
By froggyess
1. Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine
- 6 slices cooked bacon*, diced
- 3-4 cups good-quality chicken or vegetable stock
- 2 pounds Yukon gold potatoes**, peeled (if desired) and diced
- 1 medium white or yellow onion, peeled and diced
- 4 tablespoons bacon grease* (or butter)
- 1/3 cup all-purpose flour
- 1 (12-ounce) can 2% evaporated milk
- 1 cup shredded reduced-fat sharp cheddar cheese
- 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
- 1 teaspoon Kosher salt, or more to taste
- 1/2 teaspoon freshly-cracked black pepper
- optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
Crockpot Barbecued Meatballs
By froggyess
Combine all ingredients in the slow cooker
- 3 pounds frozen meatballs
- 2 medium onions, cut in wedges
- 1 bottle beer, 12 ounces
- 1 1/2 cups ketchup
- 2 tablespoons red wine vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup brown sugar
Broccoli Cheese Soup (Slow Cooker)
By froggyess
Place all ingredients except cheddar cheese into slow cooker
- 42 oz frozen chopped broccoli florets (I bought 3 14 oz size bags)
- 3 10.75 oz cans of cheddar cheese soup
- 3 cans evaporated milk (10-12 oz cans)
- 1 teaspoon of Garlic Powder
- 1.5 teaspoons of black pepper
- 1.5 cups of Chopped Onions
- Cheddar Cheese (to top with)
Chicken Parmesan Meatball Poppers
By froggyess
Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper
- 1 lb ground chicken breast
- 3/4 cup Italian breadcrumbs
- 1 cup fresh grated Parmesan cheese
- 3 garlic cloves, pressed
- 1/2 small onion, grated
- 2 Tbsp + 1 cup marinara sauce (divided)
- 1/2 Tbsp dried Italian seasoning
- 2 Tbsp fresh basil, chopped
- 2 Tbsp fresh parsley, chopped
- 1/2 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1 large egg, lightly beaten
- 1 cup shredded Italian blend shredded cheese
Easy Egg Cups
By froggyess
1. Spray your regular size muffin pan with some non-stick cooking spray
- 12 Eggs
- whatever mix-ins you want to include -
- spinach
- broccoli
- cheese
- ham
- sausage
Cheddar Bacon Ranch Pulls
By froggyess
Using a sharp bread knife cut the bread going both directions
- 1 unsliced loaf of (round is preferable) sourdough bread
- 8-12 oz cheddar cheese, thinly sliced
- 3 oz bag Oscar Mayer Real Bacon bits
- 1/2 cup butter, melted
- 1 Tbsp Ranch dressing mix