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Recipes
I Want to Marry You Cookies
By sltaylor
In a medium saucepan, melt the butter over medium heat until melted
- 1 cup butter
- 1 1/4 cups dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1 cup uncooked rolled oats
- 1/2 teaspoon baking soda
- Salt
- 1/4 teaspoon ground cinnamon
- 1 cup white chocolate chips
- 1 cup chocolate chips
Bacon Quiche Tarts Recipe
By sltaylor
In a small bowl, beat cream cheese and milk until smooth
- 2 packages (3 ounces each) cream cheese, softened
- 5 teaspoons 2% milk
- 2 eggs
- 1/2 cup shredded Colby cheese
- 2 tablespoons chopped green pepper
- 1 tablespoon finely chopped onion
- 1 tube (8 ounces) refrigerated crescent rolls
- 5 bacon strips, cooked and crumbled
home
By sltaylor
Directions Preheat oven to 400 degrees
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 3 asparagus spears, tough ends removed, cut into 1-inch pieces
- 3 tablespoons frozen baby peas, defrosted
- 1 teaspoon extra virgin olive oil
- 1/4 cup shredded or Parmesan
- freshly ground pepper
Super Sausage Gravy
By sltaylor
Crumble and cook sausage in large skillet over medium heat until browned
- 1 pound Bob Evans® Original Recipe Sausage Roll
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and black pepper to taste
- 8 prepared biscuits
Cheesy Southwest Egg Bake
By sltaylor
1. Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, st...
- 1 package (12 oz) bulk chorizo or spicy pork sausage
- 1/2 cup chopped onion
- 3/4 cup chopped bell pepper (any color)
- 10 eggs
- 1/4 cup whipping cream
- 2 cups shredded pepper Jack or Mexican cheese blend (8 oz)
- 1 teaspoon red pepper flakes
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
- 1 tablespoon vegetable oil
Spicy Sausage Hash Browns Recipe
By sltaylor
In a large skillet, cook sausage over medium heat until no longer pink; drain
- 1 pound Johnsonville® Hot Ground Sausage
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 2 cups (16 ounces) sour cream
- 1 jar (16 ounces) double-cheddar cheese sauce
- 2 cans (4 ounces each) chopped green chilies
- 1/2 teaspoon crushed red pepper flakes
Cheesy Rotini and Tuna
By sltaylor
COOK pasta as directed on package
- 1-3/4 cups tri-color rotini pasta, uncooked
- 2 cans (5 oz. each) white tuna in water, drained, flaked
- 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
- 4 oz. (1/4 lb.) 2% Milk VELVEETA®, cut into 1/2-inch cubes
- 1/2 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
- 1/4 tsp. pepper
Melon Soup with Prosciutto
By sltaylor
Puree the cantaloupe chunks in a food processor until very smooth
- 2 Medium Cantaloupes (About 8 cups; Peeled, Seeded and Cut into Chunks)
- 1/2 Cup Dry Sherry
- 2 Tablespoon Fresh Lime Juice
- 3 Ounce Thinly Sliced Prosciutto
- 4 Tablespoon Fresh Mint (Finely Chopped)
Ham Asparagus Strata
By sltaylor
This cheesy strata makes a wonderful brunch dish that you can assemble the night before
- 4 English muffins, torn or cut into bite size pieces (4 cups)
- 2 cups ham or chicken, cubed (about 10 ounces)
- 1 (10 ounce) package frozen cut asparagus or 1 (10 ounce) package frozen broccoli, thawed and well drained or 2 cups fresh cooked asparagus or 2 cups broccoli
- 4 ounces processed swiss cheese, torn or 4 ounces gruyere cheese, cut up
- 4 beaten eggs
- 1/4 cup sour cream
- 1 1/4 cups milk
- 2 tablespoons finely chopped onions
- 1 tablespoon dijon-style mustard
- Pepper (Salt if using chicken)
Toasted Ciabatta with Shrimp, Tarragon and Arugula
By sltaylor
For the bread: Place an oven rack in the center of the oven
- One 1-pound loaf ciabatta bread, trimmed and halved horizontally
- Olive oil, for drizzling
- 1 clove garlic, halved
- 3 tablespoons olive oil
- 1 clove garlic, chopped
- 1 large or 2 small shallots, thinly sliced
- 1 pound extra-large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 6 plum tomatoes, chopped
- 1/4 cup white wine
- 1/4 cup low-sodium chicken stock
- 1 packed cup arugula, chopped
- 1/2 cup mascarpone cheese, at room temperature
- 3 tablespoons chopped fresh tarragon