Scrappin Broad's profile page
Recipes
Turtle Cake
By Scrappin Broad
Mix the cake according to pkg directions
- 1 pkg. German Chocolate Cake Mix
- 1 14-oz pkg caramels
- 1/2 c butter
- 1/2 c evaporated milk
- 1 c chocolate chips
- 1 c chopped pecans
Hash Brown Potato Casserole
By Scrappin Broad
Preheat the oven to 350 degrees
- 2 pounds frozen hash brown potatoes
- 4 c grated cheddar cheese
- 1 can cream of chicken soup (or cr of mushroom)
- 2 c sour cream
- 1 stick butter, melted
- 1 medium onion, chopped
- 1-1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Chicken Mole
By Scrappin Broad
Mix sauce ingredients in blender until smooth
- SAUCE
- 2 c chicken broth
- 1 or 2 pieces toast
- 1-1/2 tsp peanut butter
- 1/4 c mole (jar)
- chocolate
- Chicken, cooked
Chicken Spaghetti
By Scrappin Broad
Preheat oven to 350 degrees
- 8 ounces angel hair pasta
- 2 cups chopped, grilled chicken or 1 large can of chicken
- 1 can (10 3/4 ounces) cream of mushroom soup (98% fat free or regular)
- 1 can (10 3/4 ounces) cream of chicken soup (98% fat free or regular)
- 1 can (10 ounces) Rotel diced tomatoes and green chiles, undrained
- 8 ounces sour cream
- Sprinkling of Parmesan or Mexican-blend cheese
Chocolate Coconut Balls
By Scrappin Broad
Melt margarine & cream together
- 1 1/2 lb powdered sugar
- 1/2 stick margarine, melted
- 1 can Eagle Brand milk
- 1 14 oz bag coconut
- 1 lb chocolate almond bark
Hasselback Chicken
By Scrappin Broad
The only thing I would change about this is the amount of the spinach mixture
- –1 teaspoon olive oil
- –1½ cups fresh baby spinach
- –¼ cup ricotta cheese
- 1-pound – 1-pound chicken breasts
- –⅛ cup white cheddar cheese, grated
- –Paprika
- –Salt
- –Pepper
Love Dip
By Scrappin Broad
Combine all ingredients in a blender and blend until smooth
- 8 oz. cream cheese, softened
- 1/4 tsp. cayenne pepper (or to taste)
- 1/8 tsp. white pepper
- 4 oz. Mexican tomato sauce (available in ethnic aisle)
- 1 tsp. garlic (or to taste)
Enchiladas (Terrie's)
By Scrappin Broad
Cook the sausage covered on low heat
- 1 lb Jimmy Dean sausage, regular
- At least 2 T chili powder
- 2 garlic cloves
- 1 t cumin
- 4 T flour
- 1 small can of red enchilada sauce
- Corn tortillas
- 1 lb Monterey Jack
- 1/2 Velveeta block
- Cheddar
Grilled Soy-Lemon Halibut
By Scrappin Broad
1. In a shallow dish, stir together butter, soy, lemon juice, sugar, Worcestershire, ginger, garlic and pepper
- 2 Tbsp butter or margarine, melted
- 3 Tbsp soy sauce
- 2 Tbsp lemon juice
- 1 Tbsp sugar
- 1 Tbsp Worcestershire
- 1 Tbsp minced fresh ginger or 1/2 tsp ground ginger
- 1 garlic clove, minced or pressed
- 1/8 tsp pepper
- 6 halibut, shark or sea bass steaks or fillets (about 1 inch thick; 2 pounds total)
- Lemon wedges
Pork-Fried Dirty Rice
By Scrappin Broad
Directions In a large nonstick saute pan or wok, heat the oil over high heat
- 2 tablespoons vegetable or peanut oil
- 1/2 pound ground pork
- 1 teaspoon kosher salt
- 1/2 teaspoon minced fresh ginger
- 2 cloves garlic, minced
- 2 scallions, chopped
- 1 lightly packed cup bean sprouts
- 1 cup frozen peas, thawed
- 1 1/2 cups day old Right Rice, recipe follows
- 2 teaspoons soy sauce, plus more to taste
- 1 tablespoon chili sauce (recommended: Sriracha)
- 2 eggs, beaten
- 1 1/2 cups Carolina rice
- Water, for rinsing and cooking