Froggyess' profile page
Recipes
Pumpkin Pie Cupcakes
By froggyess
Preheat oven to 350 degrees
- 1 15 oz can pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
- 2/3 cup all purpose flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
Christmas Crack
By froggyess
This recipe can be made with pretzels, saltines or graham crackers as the base!
- 8 About 8 ounces (half of a 1-pound bag) mini pretzels, broken into smaller pieces, more or less to cover the pan
- or
- Saltines
- or
- Graham Crackers
- 1 cup (2 sticks) butter
- 1 cup packed light brown sugar
- 2 cups (one 12-ounce bag) semisweet chocolate chips
- Sea salt / Sprinkles
Blueberry Snack Bars
By froggyess
Directions In large mixing bowl, blend cake mix, butter and 1 egg
- 1 (18 ounce) package yellow cake mix
- 1/2 cup butter, melted
- 3 eggs
- 1 (8 ounce) package cream cheese
- 2 1/2 cups confectioners' sugar
- 1 (21 ounce) can LUCKY LEAF® Premium Blueberry Pie Filling
- 3/4 cup flaked coconut
- 3/4 cup chopped walnuts (optional)
Pumpkin Harvest Chex Mix® (Slow Cooker)
By froggyess
1 In oval 5- to 6-quart slow cooker, stir together the 3 cereals, pecans, graham crackers, dried cranberries and pu...
- 2 cups Cinnamon Chex™ cereal
- 2 cups Wheat Chex™ cereal
- 3 cups Vanilla Chex™ cereal
- 1 cup pecans
- 1 cup mini graham crackers
- 1 cup dried cranberries
- 1/2 cup pumpkin seeds
- 1/2 cup butter, melted
- 1/4 cup packed brown sugar
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons vanilla
Cheesy Chicken & Rice Casserole
By froggyess
This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
- 1 1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cups frozen mixed vegetables
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1/2 cup shredded Cheddar cheese
Zucchini, Corn and Quinoa Fritters Recipe
By froggyess
Heat 1 tbsp oil in a large skillet set over medium-high heat
- 3 tbsp canola oil, divided
- 6 slices thick-cut bacon, chopped
- 1 zucchini, shredded and patted dry
- 1/2 cup corn
- 1/4 cup minced red onion
- 1 tsp ground cumin
- 3/4 tsp chili powder
- 1/4 tsp each salt and freshly ground black pepper
- 2 cups cooked quinoa (2/3 cup uncooked)
- 1 cup shredded aged Cheddar cheese
- 1/3 cup all-purpose flour
- 1 egg, lightly beaten
Almond Joy Cookies
By froggyess
Pre-heat oven to 375°F Lightly grease cookie sheets
- 1 cup butter
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar
- 4 eggs
- 3 teaspoons vanilla
- 4 1/2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 5 cups chocolate chips
- 2 cups sweetened coconut
- 2 cups chopped almonds
Potato Soup (Slow Cooker)
By froggyess
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
Stuffing Frittata
By froggyess
2005, Robin Miller, All Rights Reserved
- Cooking spray
- 2 to 3 cups leftover stuffing
- 1 cup shredded Cheddar (regular or reduced-fat)
- 6 large eggs
- 2 large egg whites
- 3/4 cup milk
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground nutmeg
- 2 tablespoons grated Parmesan
- Salt and pepper
- 1 tablespoon chopped fresh parsley leaves
Broccoli and Squash Medley
By froggyess
1 Cook broccoli as directed on bag; set aside
- 2 bags (12 oz each) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
- 2 cups 1/2-inch cubes peeled butternut squash (1 1/2 lb)
- 1/2 cup orange juice
- 1/4 cup butter or margarine, melted
- 1/2 cup sweetened dried cranberries
- 1/2 cup finely chopped almonds, toasted
- 1 tablespoon grated orange peel
- 1 teaspoon salt