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Recipes
Muffin Tin Scalloped Potatoes
By cecelia26_
Preheat oven to 375ºF. Spray olive oil into each muffin cup
- 1 Tablespoon Olive Oil
- 8 Russet Potaotes
- 1 cup Grated Cheddar Cheese
- 1 cup Half-and-half
- 2 Tablespoons Butter
Creamy Cucumber Salad
By cecelia26_
Place vegetables in medium bowl
- 2 whole Cucumbers, Peeled And Sliced Thin
- 1 whole Medium Onion, Sliced
- 1 whole Green Pepper, Sliced
- 1/3 cup Sour Cream
- 2 Tablespoons Cidar Vinegar
- 2 teaspoons Sugar
- 2 teaspoons Ranch Dressing Mix
- Salt And Pepper, to taste
ZUCCHINI BITES
By cecelia26_
1.Squeeze the water out of your grated Zucchini using a clean dish towel
- 2 cups grated Zucchini
- 2 eggs, beaten
- 1/2 cup bread crumbs
- 1/2 grated cheese
- 1/4 chopped onions
- or scallions
- salt and pepper to taste
- 2-4 slices cooked bacon,
- chopped )
- 1 tablespoon chopped Parsley,
- (optional)
NOODLE POPOVERS
By cecelia26_
•In a medium bowl, combine sour cream, melted butter, cream cheese, eggs, sugar and lemon juice
- 8 ounces sour cream
- 1/4 cup butter - melted plus 1 tablespoon for noodles
- 1 1/2 ounces cream cheese - softened
- 2 large eggs
- 1 teaspoon sugar
- 1/2 teaspoon lemon juice
- 8 ounces wide egg noodles
- 1/2 cup guyere or swiss cheese - shredded
- parmesan cheese to garnish
Apple Walnut Quick Bread
By cecelia26_
1.Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with non-stick cooking spray
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup honey
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. double-acting baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1 tsp. ground cinnamon
- 1 1/2 cups grated Granny Smith apples (about 1 large)
- 1/2 cup chopped Fisher® Chef’s Naturals Walnuts
- 1/2 cup cinnamon chips, optional
ALMOND BRICKLE SUGAR COOKIES
By cecelia26_
Heat oven to 350°F. Combine all ingredients except toffee bits in large bowl
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 1 cup butter, softened
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup English or almond toffee bits
- Sugar, if desired
Mock Stuffed Peppers
By cecelia26_
1.In a medium sized stock pot, brown 2 pounds ground beef
- 2 pounds browned, lean ground beef
- 1 cup diced onion (yellow or sweet)
- 1 cup diced (about 1 large) red bell pepper
- 1 cup diced (about 1 large) yellow bell pepper
- 2 cups diced (about 2 large) green bell peppers
- 1 29-ounce can tomato sauce
- 2 cups cooked instant white rice
- Kosher salt
- Ground black pepper
Meatball Fluffins
By cecelia26_
Combine 1-1/2 cups flour, undissolved yeast, sugar, salt, Italian herb seasoning and garlic powder in large mixer b...
- For Dipping (optional):
- 2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)
- 1 envelope Fleischmann's® RapidRise Yeast
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1 teaspoon Spice Islands® Italian Herb Seasoning
- 1/2 teaspoon Spice Islands® Garlic Powder
- 1-1/4 cups very warm water (120º to 130ºF)
- 1 tablespoon Mazola® Corn Oil
- 1 cup small dice (1/4-inch) mozzarella cheese OR shredded if making minis
- 2 cups frozen meatballs, thawed and quartered (more finely chopped if making minis)
- Marinara sauce
Hannah's Bagels with Veggie Cream Cheese
By cecelia26_
1.Combine all ingredients except bagels in medium bowl; cover and chill 2 hours
- 1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
- 2 packages (8 oz. ea.) cream cheese, softened
- 2 Tbsp. milk
- 8 bagels
Creamy Ortega Dip
By cecelia26_
COMBINE cream cheese, chiles, taco sauce and garlic salt in a medium bowl
- 2 pkgs. (8-oz.) cream cheese, softened
- 1 can (4-oz.) ORTEGA Diced Green Chiles
- 1/2 cup ORTEGA Thick & Smooth Taco Sauce - Medium
- 1/2 teaspoon garlic salt