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Recipes
Cheesy Garden Casserole
By Scrappin Broad
In a 2-qt. casserole dish, place rice and top with vegetables
- 1-1/2 c instant rice
- 1 lb yellow squash or zucchini, cut into 1" to 2" pieces
- 1 lb broccoli or cauliflower, cut into 1" to 2" pieces
- 1 jar (15-1/2-oz.) spaghetti sauce
- 1/4 c water
- 1 c shredded Cheddar cheese
- 1 c shredded Monterey Jack cheese
Crispy Breaded Pork Chops
By Scrappin Broad
These breaded pork chops are baked to juicy perfection and ready in about 30 minutes! Pork chops are slathered with...
- Pork
- 4 boneless pork chops about 1" thick
- salt and pepper to taste
- Breading mixture
- 1 1/2 cups plain breadcrumbs
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp celery seed
- 1/3 cup freshly grated Parmesan cheese
- 1/3 cup mayonnaise
Vegetable Pizza
By Scrappin Broad
from Mee-Maw's Favorites cookbook from Carol F
- 2 tubes crescent rolls
- 8 oz. cream cheese
- 1 pkg. dry Hidden Valley Ranch dressing
- 1/2 c mayonnaise
- 1/2 c each vegetable of choice (cucumbers, spring onions, cauliflower, broccoli, carrots)
- Mild cheddar cheese, shredded
Stuffed Mushrooms
By Scrappin Broad
Preheat oven to 350. Mix all filling ingredients until well combined
- FILLING
- 2 pkg Philadelphia Cream Cheese
- 1 1 oz pkg Hidden Valley Party Dip or dressing mix
- 1/4 c mayonnaise
- 2 T minced onion
- 1 T chopped parsley
- 1/4 c parmesan cheese
- 1-1/2 lb. fresh mushrooms, washed & stems removed
- 1 c herbed stuffing seasoning mix, crumbled into crumbs
- 1 stick margarine, melted
Key Lime Pie
By Scrappin Broad
Preheat the oven to 350 degrees F
- 1/3 of a 1-pound box graham crackers
- 5 Tbsp. melted unsalted butter
- 1/3 cup sugar
- 3 egg yolks
- 2 tsp. lime zest
- 1 (14-ounce) can sweetened condensed milk
- 2/3 cup freshly squeezed Key lime juice, or store bought
- 1 cup heavy or whipping cream chilled
- 2 Tbsp. confectioners' sugar
Grilled Chicken Lettuce Wraps with Sesame Miso Sauce
By Scrappin Broad
Directions Combine the water, soy sauce, brown sugar, mirin and garlic to a 1 gallon freezer bag and shake to mix ...
- 1 head Boston lettuce, leaves washed and dried
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon mirin
- 1 clove garlic, grated
- 4 to 6 boneless skin-on chicken thighs (about 1 pound)
- 1 large seedless cucumber, sliced very thin (1/16-inch)
- 1 teaspoon salt
- 2 tablespoons miso
- 2 tablespoons toasted sesame seeds, ground
- 1 tablespoon yuzu or lemon juice
- 1 tablespoon water
Crab Rangoonies
By Scrappin Broad
Preheat oven to 375 degrees F
- 4 ounces flaked imitation crabmeat (or high-quality crabmeat)
- 2 scallions, finely chopped
- 1/4 cup fat-free cream cheese, room temperature
- 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature
- 1 teaspoon reduced-sodium or lite soy sauce
- 1/2 teaspoon chopped garlic
- 16 small square wonton wrappers (often stocked near the tofu in the refrigerated section of the market)
- Sweet and sour sauce, optional
- Chinese-style hot mustard, optional
Shrimp Dip
By Scrappin Broad
Beat cheese in mixer until smooth
- 2 pkg Philadelphia Cream Cheese, softened
- garlic salt
- pepper
- 1/2 red onion, diced
- 2 cans baby shrimp, drained
- 1 jar cocktail sauce
Peppery Pasta
By Scrappin Broad
In a large straight-sided saute pan over medium heat, add the olive oil, pepper and a pinch of salt
- 1/2 cup extra-virgin olive oil
- 1 tablespoon freshly ground coarse pepper
- Salt
- 1 pound angel hair pasta
- 1 lemon, zested
- 3 ounces manchego or Parmesan, finely grated
Tuna Noodle Casserole
By Scrappin Broad
from Ann Mattfeld
- 6 oz. noodles (3 cups)
- 1-9.25 oz. can tuna
- 1 c celery, diced
- 1/3 c onion, chopped
- 1/2 c mayonnaise
- 1-10.5 oz. condensed can Cream of Mushroom soup
- 1/2 c milk
- 1 c (1/4 lb.) cheese, shredded
- 1/2 c Ritz crackers, crumbed
- American cheese slices