Sharon T's profile page
Recipes
No Fry Refried Beans
By Sharon T
I have been making these beans for years
- 1 lb pinto beans
- 32 oz chicken stock
- Velveeta or American or a good melting cheese of your choice
- Bacon Bits (the real stuff) I have also used salt pork but you can't find it any more.
- You can also add chili powder, cumin any spice of your choice. I don't use any.
APPETIZER-GUACAMOLE DIP
By Sharon T
APPETIZER-GUACAMOLE DIP EXCELLENT 5 SMALL & 2 LARGE RIPE AVACADOS 4 TB LIME JUICE 1 TSP SALT 2 HANDS OF S
- APPETIZER-GUACAMOLE DIP
- EXCELLENT
- 5 SMALL & 2 LARGE RIPE AVACADOS
- 4 TB LIME JUICE
- 1 TSP SALT
- 2 HANDS OF SLICED GREEN ONIONS PROX 6-8
- 2 REG SIZE MINCED GARLIC CLOVES MINCED IN SMALL PROCESSOR
- JALEPANO SLICES-DICED PROX 10-15
- SPRINKLE LITTLE SEASONING SALT
Cheesy Asparagus Pasta - One Pot Meal
By Sharon T
New way to cook pasta Original method recipe added 2 chopped garlic cloves to the bacon grease and cooked for a few...
- 4 slices bacon, chopped (preferably thick-cut)
- 16 oz. rigatoni
- 2 1/2 c. low-sodium chicken broth
- 2 c. chopped asparagus
- 1/2 c. heavy cream
- 1 1/2 c. grated Gruyere
- 1/4 c. grated Parmesan, plus more for garnish
- kosher salt
- Freshly ground black pepper
Mexican Rice Casserole
By Sharon T
Fry bacon until crisp and drain
- 4 slices of bacon
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 cup Minute Rice
- 1 pound ground chuck
- 1 small clove of garlic
- 1 3/4 cup water
- 1 8 ounce can tomato sauce
- 1 teaspoon chili powder
- 2 1/2 cup grated cheese
DRINK-Ramos Fizz- 5 drinks
By Sharon T
DRINK-Ramos Fizz- 5 drinks Gin- 5 oz Powdered Sugar- 2 tsp Half/Half cream- 4 oz OJ- 5 oz Pinapple juice- 4
- DRINK-Ramos Fizz- 5 drinks
- Gin- 5 oz
- Powdered Sugar- 2 tsp
- Half/Half cream- 4 oz
- OJ- 5 oz
- Pinapple juice- 4 oz
- 1 egg
- lime juice- 1/2 - 1 oz
- ice
- blend
- add approx 4 drops orange blossom on top
APPETIZER-PARTY WEDGES
By Sharon T
APPETIZER-PARTY WEDGES -DOUBLE RECIPE ½ Cup chopped pecans ¼ tsp salt 2 TB butter 1 (8) oz package cream c...
- APPETIZER-PARTY WEDGES
- DOUBLE RECIPE
- 1/2 Cup chopped pecans
- 1/4 tsp salt
- 2 TB butter
- 1 (8) oz package cream cheese, softened
- 2 Tsp milk
- 1 TB grated onion
- 1/2 tsp garlic salt
- 1/4 tsp black pepper
- 1/2 Cup sour cream
- 1 (2 1/2 oz) dried beef, finely chopped, (used more) prox double. (Budwig)
- 1/4 cup finely chopped green pepper
- 10 cooked crepes.
- In small skillet, combine pecans with salt and butter. Cook over medium heat until golden brown, stirring several times, set aside.
- In small mixing bowl, mix cream cheese with milk, onion, garlic salt, black pepper, and sour cream until smooth.
- Stir in beef and green pepper.
- Spread 2 to 3 tablespoons beef mixture over each crepe.
- Make two stacks of 5 crepes high. Sprinkle toasted pecans on top.
- Refrgierate at least 1 hour. Cut into wedges for appetizer servings.
- Makes 16-20 wedges.
Bacon Breakfast Cupcakes
By Sharon T
Recipe by Tablespoons Add green onions, also for a change add bell pepper, broccoli or artichoke hearts
- 1 bag (20 ounces) refrigerated shredded hash brown potatoes
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 eggs
- 2 tablespoons milk
- 3/4 cup crumbled crisply cooked bacon
- 3/4 cup shredded Cheddar cheese (3 ounces)
- Sriracha sauce
Peach Cobbler a Soda Cake Mix Recipe
By Sharon T
I used to make this delicious but way-too-time-consuming Peach Cobbler recipe each year
- 1 box cake mix {I used yellow, white or butter also work. Cake mixes without pudding work best}
- 1 12-oz can of lemon lime soda
- 5-6 cups fresh peaches or use about two 24-oz cans peaches, drained
- 2 TBSP cinnamon
DRINK-EGGNOG
By Sharon T
DRINK-EGGNOG 1/3 C SUGAR 2 EGG YOLKS ¼ TSP SALT 4 CUPS MILK 2 EGG WHITES 3 TB SUGAR 1 TSP VANILLA
- DRINK-EGGNOG
- 1/3 1/3 1/3 C SUGAR
- 2 2 2 EGG YOLKS
- 1/4 1/4 1/4 TSP SALT
- 4 4 4 CUPS MILK
- 2 2 2 EGG WHITES
- 3 3 3 TB SUGAR
- 1 1 1 TSP VANILLA.
- TO OR RUM FLAVORING TO TASTE
- 1/2 1/2 1/2 C WHIPPING CREAM, WHIPPED
- GROUND NUTMEG
Chicken Enchiladas
By Sharon T
Cal 262, TF 10.8, Sat 5.7, Fiber 2
- 4 cups cold water
- 2 cups fat-free, lower-sodium chicken broth
- 1 tablespoon whole black peppercorns
- 5 garlic cloves, crushed
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1 celery stalk, coarsely chopped
- 1 large carrot, peeled and cut into 1/2-inch pieces
- 1 jalapeño pepper, halved
- 1/2 medium onion, cut into wedges
- 1 (7-ounce) can salsa verde
- 1/4 cup heavy whipping cream
- 1 cup chopped seeded tomato
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 4 ounces 1/3-less-fat cream cheese, softened
- 12 (6-inch) corn tortillas
- Cooking spray
- 1 ounce sharp cheddar cheese, shredded (about 1/4 cup)