Cecelia26_'s profile page
Recipes
Cheddar and Vegetable Pasta Bake
By cecelia26_
Melt butter in large saucepan over medium heat
- 2 Tbsp. butter or margarine
- 2 cloves garlic, minced
- 1-1/2 Tbsp. flour
- 1 can (12 oz.) evaporated skim milk
- 1/4 tsp. salt
- 1/2 tsp. hot pepper sauce or 1/8 tsp. cayenne pepper (optional)
- 2 cups (8 oz.) Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
- 1 pkg. (16 oz.) frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed
- 3 cups (8 oz.) bow tie or penne pasta, cooked and drained
German Chocolate Cupcakes
By cecelia26_
1. Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners
- Chocolate Cake:
- 1 box Devil’s Food Cake Mix
- 3 eggs
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1 cup sour cream
- German Chocolate Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolk, lightly beaten
- 1/2 cup butter
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cup chopped pecans
- 1 1/2 cup flaked coconut
- Chocolate Buttercream:
- 4 ounces cream cheese
- 1/2 cup butter
- 2/3 cup unsweetened cocoa
- 3 cups powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon milk or cream (if needed)
DOUBLE CHOCOLATE CHIP CAKE MIX COOKIES
By cecelia26_
Preheat oven to 350 degrees
- 1 (18.25 ounce) package chocolate cake mix
- 2 tablespoons oil
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup semisweet or milk chocolate chips
- 1/2 cup chopped pecans or walnuts
Shortcut Butter Rolls
By cecelia26_
Preheat oven to 350. Roll out crescent roll dough onto greased or floured surface
- MILK SAUCE:
- 1 can crescent roll dough (8 ounces)
- 1/4 cup butter or margarine, softened
- 1/8 cup sugar
- 1/2 teaspoon cinnamon
- 1 cup whole milk
- 1/3 cup sugar
- 1 teaspoon vanilla
Black Forest Cake with White Chocolate Raspberry Creme
By cecelia26_
1.Pour pack of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix into can of Duncan Hines®...
- 1 packet of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
- 1 package Duncan Hines Dark Chocolate Fudge cake mix
- 3 eggs, room temperature
- 1 cup water
- 1/3 cup oil
- 1 teaspoon vanilla extract
- 1 pint heavy whipping cream, chilled
- 1 jar tart cherries or fresh cherries or raspberries
- Optional: white or chocolate shavings
DOUBLE CHOCOLATE CHIP COOKIES
By cecelia26_
Preheat oven to 350 degrees
- 1 family size package Brownie mix
- 3/4 cup flour
- 1/2 cup oil
- 2 eggs
- 1 cup chocolate chips
- 1 cup nuts, optional
SLOW COOKER SWEET & SMOKEY BARBECUE PULLED PORK SANDWICHES
By cecelia26_
Heat oil in large skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1 3 1/2- pound boneless pork shoulder roast
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chopped onion
- 1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
- 1 12-ounce bottle Heinz® Chili Sauce
- 2 tablespoons minced chipotle peppers in adobo sauce or 1 teaspoon cayenne pepper
- 12 to 16 hamburger buns, split
LEFTOVER TURKEY SLOPPY JOES
By cecelia26_
1.Heat oil in large skillet over medium-high heat
- ◾ 1 tablespoon Wesson Canola Oil
- ◾ 1/2 cup chopped yellow onion
- ◾ 2-1/2 cups chopped cooked turkey
- ◾ 1 can (15 oz each) Great Northern beans, drained, rinsed
- ◾ 1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
- ◾ 8 whole wheat hamburger buns
Pepper Jack Chicken and Rice Skillet
By cecelia26_
Pound chicken between plastic wrap to an even 1/2-inch thickness
- 4 (4 oz.) boneless, skinless chicken breast halves
- 1-1/2 tsp. ground coriander
- 1 tsp. paprika (preferably smoked)
- 2 tsp. canola oil or unsalted butter
- 1 cup long grain white rice
- 2 cups low sodium chicken broth
- 1 large tomato, chopped
- 4 green onions, sliced
- 4 slices Sargento® Sliced Reduced Sodium Pepper Jack Cheese, diagonally halved
- 1/4 cup chopped fresh cilantro (optional)
Buttered Noodles
By cecelia26_
Cook Amish Kitchens Extra Wide Egg Noodles according to package directions and drain
- One (12 oz.) bag Amish Kitchens® Extra Wide Noodles
- 8 tbsp. (1 stick) butter
- 1/4 cup chopped shallots or scallions
- 1 tbsp. fresh thyme, chopped or 1 teaspoon dried thyme
- 1/2 cup chopped parsley
- Salt and pepper to taste
- 1/2 cup crushed Marzetti® Sea Salt and Pepper croutons
- 1/4 cup toasted pine nuts