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Recipes
Cranberry Orange Shortbread Cookies
By rmulleni
Light, tender and crispy, these delicious shortbread cookies are easy to make and perfect for sharing during the ho...
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 tablespoon finely grated orange zest
- 1/2 teaspoon vanilla extract
- 3/4 cup finely chopped dried cranberries
- Additional granulated sugar
Pork Chops with Sauteed Apples and Sauerkraut
By rmulleni
1 Sprinkle pork chops with 1/4 tsp salt and 1/8 tsp pepper
- 4 1/4 lbs center-cut pork chops
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons safflower oil
- 3 golden delicious apples, peeled, cored and cut into 1/4 slices
- 1/4 teaspoon cinnamon
- 1 cup bagged sauerkraut, well drained
- 1/2 teaspoon caraway seed
Chicken with Salsa Bake
By rmulleni
In baking dish, place 4 chicken breast, cover with salsa & mustard blended
- bake @ 375
- 4 chicken breast
- 1 cup salsa
- 1/4 c Dijon mustard
Peanut Butter-Toffee Cheesecake Brownies
By rmulleni
Heat oven to 350° F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray
- 1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
- 1/2 cup Crisco® Pure Vegetable Oil
- 1/4 cup water
- 2 eggs
- 1 package (8 oz.) cream cheese, softened
- 1 can (14 oz.) Eagle Brand® Sweetened Condensed Milk
- 1/2 cup Jif® Creamy Peanut Butter
- 1 bag (8 oz.) Heath® milk chocolate toffee bits
- 1 cup Hershey's® milk chocolate baking chips
- 3 tablespoons whipping cream
Orange Teriyaki Beef Stew
By rmulleni
Directions 1. Toss beef with five spice and salt
- 2 pounds boneless beef chuck roast, cut into 1-inch pieces
- 1 tablespoon Chinese five-spice powder
- 1/2 teaspoon salt
- 1 tablespoon canola oil
- 4 ounces fresh shiitake mushrooms, stemmed and sliced (1 1/2 cups)
- 12 ounces bok choy, sliced crosswise, white and green portions separated
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon crushed red pepper
- 2 cups lower-sodium beef broth
- 1 cup orange juice
- 1/2 cup reduced-sodium teriyaki sauce
- 2 navel oranges, peeled and sliced
baked eggs
By rmulleni
put into an ice bath immediately
- 325 for 30 minutes in a cupcake pan
Dutch Baked Pancake with Strawberry-Almond Compote Recipe
By rmulleni
Preheat oven to 400°
- TOPPING:
- 2 tablespoons butter
- 4 eggs
- 2/3 cup 2% milk
- 2 tablespoons grated orange peel
- 1/2 teaspoon almond extract
- 2/3 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 pound fresh strawberries, hulled and quartered
- 1/2 cup slivered almonds, toasted
- 2 tablespoons orange juice
- 1 tablespoon sugar
Slow Cooker Chicken Enchilada Quinoa
By rmulleni
Instructions 1.In a large skillet, cook the ground chicken until no pink remains
- 1 pound ground chicken
- 1 1/2 cups uncooked quinoa, rinsed
- 1 can (15-ounce) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (15-ounce) diced fire roasted tomatoes
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 or 2 jalapeno peppers, finely chopped (depending o the heat level you want)
- 1 cup water
- 1 can (10-ounces) enchilada sauce
- 2 tablespoons Mexican chili powder
- 1 tablespoon cumin
- 2 teaspoons ground coriander
- 1 cup shredded Mexican blend cheese
- 3 green onions, chopped
- 1/4 cup fresh cilantro, chopped
Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken
By rmulleni
Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken is a mouthful
- 4 chicken breasts, boneless, skinless
- 8 ounces fresh mozzarella, sliced into 8 slices
- 1 jar (12 ounce) roasted red peppers, sliced into 1" pieces
- 1 bunch basil, whole leaves
- 1/4 cup fresh grated parmesan
- 1 tablespoon Italian seasoning
- Salt and pepper for seasoning
Vegetable Stew with Cornmeal Dumplings
By rmulleni
1. In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the wa...
- 3 cups peeled butternut or acorn squash cut into 1/2-inch cubes
- 2 cups sliced fresh mushrooms
- 2 14 1/2 ounce can diced tomatoes, undrained
- 1 15 ounce can Great Northern beans, rinsed and drained
- 1 cup water
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning, crushed
- 1/4 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 1/3 cup cornmeal
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon snipped fresh parsley
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons milk
- 2 tablespoons cooking oil
- 1 9 ounce package frozen Italian green beans or frozen cut green beans
- Paprika