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Recipes
Chocolate-Dipped Peanut Butter Fingers
By froggyess
1 Heat oven to 375ºF. In large bowl, break up cookie dough
- 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
- 1/3 cup all-purpose flour
- 8 oz sweet baking chocolate, broken into squares
- 1 tablespoon vegetable oil
- Finely chopped peanuts and/or multicolored candy sprinkles
Zucchini Fries (Baked)
By froggyess
Preheat oven to 400 Put egg in shallow bowl
- 2-3 Zucchini
- 1 egg
- salt
- 1/2 cup dry bread crumbs
- 1/4 cup Parmesan cheese
Bisquick Pancakes
By froggyess
Stir ingredients until well blended
- For ultimate melt in your mouth pancakes add:
- 2 cups Bisquick
- 1 cup milk
- 2 eggs
- 2 tsp baking powder
- 2 Tbsp lemon juice
- 1 Tbsp sugar
- 1 tsp vanilla
Chicken & Broccoli Alfredo
By froggyess
1. Melt one Tbsp butter in 12" skillet over med-high heat
- 3 Tbsp butter
- 1 lb bonless chicken breast cut into strips
- 1/2 cup red bell pepper
- 2 cups fresh (or frozen and thawed) broccoli florets
- 1 3/4 cups water
- 1/2 cup milk
- 1 pkg Knorr Pasta sides Alfredo
Loaded Mashed Potatoes Recipe
By froggyess
Place potatoes in a Dutch oven and cover with water
- 5 pounds potatoes, peeled and cubed
- 3/4 cup sour cream
- 1/2 cup milk
- 3 tablespoons butter
- Salt and pepper to taste
- 3 cups (12 ounces) shredded cheddar cheese blend, divided
- 1/2 pound sliced bacon, cooked and crumbled
- 3 green onions, sliced
Crockpot French Onion Soup | How Sweet It Is
By froggyess
Set your crock pot on high, then add onions, garlic, brown sugar, butter, salt and balsamic and mix until combined
- 4 medium sweet onions, thinly sliced
- 3 garlic cloves, minced
- 4 tablespoons of butter
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 3 tablespoons flour
- 8 ounces of beer (Winter Ale works great)
- 64 ounces (2 boxes) beef stock
- 2 tablespoons fresh thyme or 1 TBSP dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- french bread
- provolone cheese, sliced
Cauliflower Pizza Bites
By froggyess
Preheat oven to 400 degrees F
- 1 large head cauliflower
- 2 large eggs
- 1 c. shredded mozzarella
- 1/4 c. shredded Parmesan
- 3 tbsp. finely chopped fresh basil
- 1 tbsp. garlic powder
- kosher salt
- Freshly ground black pepper
- 1/2 c. marinara
- 1/4 c. mini pepperoni
Pasta, Pesto, and Peas
By froggyess
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pas...
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- 1/4 cup good olive oil
- 1 1/2 cups pesto (packaged or see recipe below)
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 tablespoons freshly squeezed lemon juice
- 1 1/4 cups good mayonnaise
- 1/2 cup freshly grated Parmesan
- 1 1/2 cups frozen peas, defrosted
- 1/3 cup pignoli ( pine nuts)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup walnuts
- 1/4 cup pignoli (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
Slow Cooker Chicken Stroganoff
By froggyess
Directions Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours
- 4 skinless, boneless chicken breast halves - cubed
- 1/8 cup margarine
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup