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Recipes
Sweet Sausages
By froggyess
Cut sausage into 1-inch rounds Place in large skillet over medium heat and add maple syrup Bring to boil, t
- 1 (16 oz) pkg smoked sausage - kielbasa works great
- 1 1/2 cups maple syrup
Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy
By froggyess
To make the stuffing, heat EVOO and butter in a medium skillet over medium heat
- Stuffing:
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 tablespoons butter, cut into small pieces
- 2 ribs celery from the heart, with greens, chopped
- 1 medium onion, chopped
- 1 bay leaf, fresh or dried
- Salt and pepper
- 2 cranberry orange muffins, from the baked goods section at the grocery store
- 2 tablespoons chopped fresh thyme leaves (a few sprigs), stems removed
- 1 cup chicken stock
- 2 tablespoons extra virgin olive oil (EVOO)
- Turkey Cutlets and Gravy:
- 1 1/3 pounds turkey breast cutlets (the average weight of one package)
- Salt and pepper
- 1 teaspoon poultry seasoning
- 2 tablespoons butter, cut in small pieces
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- Flat leaf parsley, chopped, for garnish (optional)
Snowman Marshmallow Pretzel People
By froggyess
1. cover cookie sheet with foil or waxed paper
- 1/2 pkg (16 oz size) vanilla-flavored candy coating
- 24 large marshmallows
- 12 large pretzel rods
- 24 large gumdrops
- 24 miniature chocolate chips
- 3 betty crocker fruit rollups
Chicken Provencal "Stoup"
By froggyess
Recipe courtesy Rachael Ray
- 2 medium carrots, peeled
- 2 cloves garlic, chopped
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 medium zucchini
- 1 small to medium red bell pepper, seeded
- 1 medium yellow skinned onion, peeled and halved
- Salt and pepper
- 1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
- 1 1/2 pounds small red skinned potatoes
- 1 cup dry white wine
- 1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
- 1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
- 1 pound chicken tenders, diced
- 2 tablespoons chopped flat-leaf parsley
Baked Penne with Roasted Vegetables
By froggyess
Recipe courtesy Giada De Laurentiis
- 2 red peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
Crockpot Chicken Tacos
By froggyess
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa
- 1 Envelope Taco Seasoning
- 6 Pieces Boneless, Skinless Chicken Breasts
- 1 16-ounce jar Salsa (any brand)
Crock Pot Pesto Pork Roast
By froggyess
A flavorful and no-fuss slow cooker recipe
- 1 3 lb pork roast
- 1/4 cup olive oil
- 1 teaspoon dill weed
- 1 teaspoon freshly snipped mint (optional)
- 1 tablespoon dried oregano flakes
- 1 tablespoon whole grain mustard (honey mustard works too)
- 1 tablespoon minced garlic paste
- 1 1/2 tablespoon prepared pesto sauce
- 1 teaspoon pepper
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
Pesto
By froggyess
Add all ingredients into the large NutriBullet cup and blend until smooth
- 3 cups fresh basil leaves
- 1/2 cup sundried tomatoes in olive oil
- 3 cloves garlic peeled
- 1/4 cup grated Parmesan cheese
- 1 cup either pine nuts or walnuts
- 1 cup olive oil
- pepper to taste
Spinach Dip
By froggyess
Mix all ingredients together and put in fridge for at least 2 hrs prior to serving
- 2 pkg McCormick spinach dip mix
- 1 container sour cream
- 1/2 cup mayo
- 1 tsp garlic powder
- 1/4 pkg ranch dip mix
- 1 pkg frozen spinach, thawed & drained
No bake chic PB cookies
By froggyess
Melt butter over medium heat
- one stick of butter
- 1/2 cup whole milk
- 2-3 tablespoons of cocoa powder
- 1 cup of granulated white sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon of salt
- a couple of ounces of bittersweet or semisweet chocolate chips/pieces
- 3 cups quick-cooking oats