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Recipes
Homemade Bread Bowls
By margiekyle
(Makes 6 bread bowls) Directions: Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast
- 2 cups + 4 Tablespoons warm water
- 2 packages of active dry yeast (5 1/2 teaspoons)
- 1/2 cup (1 stick) butter, melted
- 2 Tablespoons granulated sugar
- 3 teaspoons salt
- 6 1/2 cups all-purpose flour
Spinach and Artichoke Loaded Potato Skins
By margiekyle
Pre-heat oven to 350 degrees F
- extras:
- 2 medium-large russet potatoes [or 3-4 smaller potatoes]
- 1/2 tsp olive oil
- kosher salt, to taste
- 5 oz spinach, chopped
- 1/4 cup finely diced onion
- 1 tsp olive oil
- 1 large clove of garlic, minced
- 1/4 tsp salt
- 1/4 tsp garlic powder
- black pepper, to taste
- 1 + 1/2 TBSP chopped artichoke hearts [jarred or canned]
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2-3 slices of bacon, cooked until crispy
- chopped fresh parsley
- chopped green onion
- Greek yogurt or sour cream
- Yields 4 large potato skins or approx. 6 small boats-o-yum; easily doubled or tripled to feed a crowd!
Marvelous Mini Meatloaves
By margiekyle
HEAT oven to 375°F. Mix meat, stuffing mix, water and seasoning until well blended
- Option 1:
- 1 lb. extra-lean ground beef,
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix and
- 1 cup water.
- Mix & match your recipe from these options...
- Seasoning: 1 tsp. Italian seasoning
- Add in: Spaghetti sauce
- Cheese: Shredded Mozzarella cheese
- Option 2:
- Seasoning: 2 tsp. chili powder
- Add in: Chunky salsa
- Cheese: Finely shredded 4 cheese Mexican
- Option 3:
- Seasoning: 1 tsp. dried oregano leaves
- Add in: Chopped roasted red peppers
- Cheese: Crumbled Feta Cheese
- Option 4:
- Seasoning: 1 tsp. garlic powder
- Add in: Barbecue Sauce
- Cheese: Shredded Cheddar Cheese
Beef Stroganoff over Buttered Noodles
By margiekyle
Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf
- 3 cups beef stock
- 1 carrot, chopped
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 pounds chuck roast, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 tablespoons cognac
- 5 tablespoons unsalted butter
- 1 pound mushrooms, sliced
- 3 cloves garlic, chopped
- 2 tablespoons sour cream, plus more for garnish
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley leaves, plus more for garnish
- 1 (1-pound) package wide egg noodles
Shrimp, Tortellini & Spinach
By margiekyle
COOK pasta as directed on package, omitting salt
- 1 pkg. (9 oz.) refrigerated cheese tortellini
- 1/4 cup KRAFT Italian Roasted Red Pepper Dressing
- 2 cloves garlic, minced
- 1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
- 3/4 lb. cooked cleaned medium shrimp
- 1 pkg. (6 oz.) baby spinach leaves
- 1/4 cup chopped fresh basil
- 2 Tbsp. KRAFT Grated Parmesan Cheese
No-Cream Creamed Corn with Applewood Smoked Bacon
By margiekyle
Using a sharp knife, carefully slice the corn kernels off the cobs
- 6 ears fresh corn, shucked
- 1 cup finely chopped applewood smoked bacon
- 1/2 cup finely chopped onions
- Kosher salt and freshly cracked black pepper
- 2 tablespoons chopped chives
Jalapeno Popper Potato Gratin
By margiekyle
Cook the bacon, set aside on paper towels to drain and crumble when cool
- 1/2 pound bacon
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 4 ounces cream cheese
- 2 cups cheddar cheese, shredded
- salt and pepper to taste
- 4 jalapenos, thinly sliced
- 4 pounds potatoes, peeled and thinly sliced
- 1 cup cheddar cheese, shredded
Best Ever Blueberry Cobbler
By margiekyle
This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with...
- 3 cups fresh blueberries
- 3 tablespoons white sugar
- 1/3 cup orange juice
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Shrimp Robby
By margiekyle
Peel, wash, and de-vein shrimp
- Servings 4
- Units US
- 16 large shrimp (prawns)
- 8 slices bacon, raw
- 16 slices jalapeno peppers
- 1 ⁄2 cup barbecue sauce
- 16 toothpicks (soak in water before using)
- 1 ⁄8 cup butter (for basting) (optional)
Slow-Cooker Cheeseburger Soup
By margiekyle
Spray 5- to 6-quart slow cooker with cooking spray
- 2 lb ground beef
- 4 cups chopped onions (3 to 4 medium)
- 2 cans (28 oz each) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 1/2 cup steak sauce
- 16 oz American cheese loaf, cut into cubes
- 1 bag (22 oz) frozen waffle fries
- 2 cups shredded lettuce