Froggyess' profile page
Recipes
Spinach Quiche Cups
By froggyess
Preheat the oven to 375F or 190C
- A little olive oil (for cooking the mushrooms)
- 1 1 284 package 1 (10 oz) package fresh spinach (I used the baby ones) --- about 284 grams
- 4 4 5 eggs (if the yolks are quite small I use 5 eggs)
- 1 1 1 cup shredded cheese of your choice (I use mozzarella or the Italian Blend)
- 1 1 oz package) 1 (8 oz package) mini-bella mushrooms, chopped
- 1-2 1-2 1-2 Tbsp, heavy cream or half-and-half (optional)
- to and Pepper, to taste
No Peek Beef Tips
By froggyess
Oven preferred - If using slow cooker may need to add some cornstarch to thicken gravy
- 2 lb. - Beef tenderloin tips, Stew Meat, Chuck Roast or Chuck Eye, cubed
- 1 - 10.5 oz can cream of mushroom soup
- 1 – packet brown gravy mix
- 1 - packet lipton dry onion soup mix
- 1 – 4 oz can mushrooms
- 1 - cup water or ginger ale soda
Mashed Cauliflower
By froggyess
Preheat oven to 400 Steam cauliflower (microwave or stovetop) until easy to poke with fork In large bowl add cau...
- 1 head of cauliflower
- 1 cup cream
- 4-5 Tbs cream cheese
- 2 handfuls of Parmesan cheese
- salt & pepper
- olive oil
White Chicken Chili
By froggyess
In a medium soup pot, heat the olive oil over medium heat
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 jalapeño, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup frozen corn kernels (no need to thaw)
- 2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
- 1 3/4 cups chicken broth, store bought or homemade
- 1/4 cup heavy cream
- Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips
Sour Cream Mini Biscuits
By froggyess
Preheat oven to 450 degrees and grease a miniature muffin pan
- 1 cup butter, softened
- 1 cup sour cream
- 2 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
Chocolate Chip Cheesecake Dip
By froggyess
In a small bowl, beat together cream cheese and butter until smooth
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- 1 cup miniature chocolate chips
- Graham cracker sticks or teddy grahams
Caramel Apple Bars
By froggyess
1 Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray
- 1/2 cup cold butter
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
- 1 egg
- 1 cup finely chopped peeled apple
- 3/4 cup caramel topping
- 1/4 cup Gold Medal™ all-purpose flour
Rolo Stuffed Ritz Crackers
By froggyess
Preheat oven to 350. Place Ritz Crackers on baking sheet -salty side down, place 1 Rolo on each cracker
- Ritz Crackers
- Rolo candies
Crockpot Chicken and Corn Chowder
By froggyess
Add everything into crock pot except the cream
- 1 1/2 lbs chicken tenders, cut into 1/2-inch cubes or cooked roast chicken
- 1 onion, chopped
- 2 ribs celery, sliced (or some celery salt)
- 2 small carrots, sliced (or some frozen carrots)
- 3 potatoes, diced
- 2 cups frozen corn kernels
- 1-2 cans creamed corn
- 1 can cream of chicken soup
- 1 box chicken broth
- 1 heaping teaspoon dried dill weed
- 1 TBS dried tarragon
- 1/2 cup half and half or evaporated milk
Chocolate-Toffee-Peanut Butter Crunch Bars
By froggyess
Heat oven to 350°F. Spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray
- 2 1/2 cups salted dry-roasted peanuts
- 1 roll Pillsbury™ refrigerated sugar cookie dough
- 1 cup Extra Crunchy Peanut Butter
- 1 1/4 cups toffee bits
- 1 bag (12 oz) semisweet chocolate chips (2 cups)