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Recipes
Ultimate Slow Cooker Mashed Potatoes
By froggyess
1 In 4- to 5-quart slow cooker, place potatoes and chicken broth 2 Cover; cook on High heat setting 4 hours to 4...
- 5 lb baking potatoes, peeled, cut into 1-inch chunks
- 1 1/2 cups Progresso® chicken broth
- 1/4 cup butter or margarine, cut into chunks
- 1 cup sour cream or plain yogurt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 to 1 cup milk, warmed
Honey Barbecue Pork Roast with Carrots
By froggyess
1 Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 1 1/2 lb boneless pork loin roast or sirloin roast, trimmed of fat
- 1/3 cup barbecue sauce
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 2 boxes (10 oz each) Green Giant® frozen honey glazed carrots, thawed
Grands!® Easy Peach Shortcakes
By froggyess
Heat oven to 375°F. Separate dough into 5 biscuits
- 1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
- 1 tablespoon sugar
- 1 can (29 oz) sliced peaches in syrup, drained and 1/2 cup liquid reserved
- 1 cup frozen (thawed) whipped topping
- Ground cinnamon
Candied Almonds (Slow Cooker)
By froggyess
Directions In a mixing bowl, combine together the brown sugar, white sugar, cinnamon, and salt
- 1 1/2 cup brown sugar
- 1 1/2 cup white sugar
- 3 tbs of cinnamon
- 1/8 tsp of salt
- 1 egg white
- 2 tsp of vanilla
- 4 1/2 cups of almonds
- Cooking spray
Pumpkin Dip
By froggyess
Mix everything together and then add some pumpkin pie spice
- 16 oz of cool whip
- 3 small boxes instant vanilla pudding *** dry mix only*** DON'T make the pudding***
- 1 small can of pumpkin
Egg Nog French Toast Bake
By froggyess
Arrange the bread cubes in a 9x13 inch baking pan
- 1 loaf texas toast style thick sliced bread (or a loaf of French bread) cut into 2 inch cubes (about 5 cups)
- 2 1/2 cups eggnog
- 6 eggs
- 1/3 cup brown sugar
- 1/2 tsp nutmeg
- 1 tsp cinnamon
Chocolate Peanut Butter Pretzel Bars
By froggyess
1 Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray
- 4 cups pretzels, coarsely chopped
- 1 package Pillsbury® Ready to Bake!™ refrigerated sugar cookies
- 2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
- 3/4 cup Jif® Creamy Peanut Butter
- 1/2 cup Jif® Chocolate Flavored Hazelnut Spread
- 1/4 cup Smucker's® Sundae Syrup™ Caramel Flavored Syrup
Creamy Chicken Noodle Soup
By froggyess
Recipe courtesy Sandra Lee
- 1 store-bought roasted chicken (1/2 is plenty)
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrot
- 2 boxes of chicken stock
- 2 (10.75-ounce) cans condensed cream of mushroom soup
- 1 tablespoon dried parsley
- 1 tablespoon dried tarragon
- Salt and pepper
- 2 cups noodles, cooked
Bacon Spinach Quiche
By froggyess
Preheat the oven to 375 degrees F
- 6 6 6 large eggs, beaten
- 1 1/2 1 1/2 1/2 cups heavy cream
- Salt and pepper
- 2 2 2 cups chopped fresh baby spinach, packed
- 1 1 1 pound bacon, cooked and crumbled
- 1 1/2 1 1/2 1/2 cups shredded Swiss cheese
- 1 1 to 9-inch refrigerated pie crust, fitted to a 9-inch glass pie plate
White Chicken Enchilada
By froggyess
Preheat oven to 350 degrees
- 8 flour tortillas
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies