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Artichoke and Spinach Dip Chicken Panini

Artichoke and Spinach Dip Chicken Panini

By

Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl

  • One 14-ounce jar marinated artichoke hearts, drained and chopped
  • 2 cups baby spinach, chopped
  • 1 cup sour cream
  • 1 cup grated fontina
  • 1/4 cup grated Parmesan
  • Salt and pepper
  • 8 slices rye bread
  • 2 grilled boneless skinless chicken breasts, sliced thin on the bias
  • 1 cup jarred roasted red peppers, sliced
  • Olive oil, for brushing
4.4/5 (14 Votes)

Mexican Lasagna

Mexican Lasagna

By

HEAT oven to 375°F. BROWN meat with onions and peppers in large skillet; drain

  • 1 lb. lean ground beef
  • 1/2 cup chopped onions
  • 1/2 cup chopped green peppers
  • 2-1/2 cups TACO BELL® Thick & Chunky Salsa
  • 1 can (11 oz.) whole kernel corn, drained
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 12 corn tortillas (6 inch), divided
  • 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
  • 1 cup KRAFT Shredded Sharp Cheddar Cheese
  • 1 can (2-1/4 oz.) sliced black olives, drained
4.5/5 (8 Votes)

Campfire Bananas Foster

Campfire Bananas Foster

By

Sweet, gooey, caramelized banana is just a campfire away

  • 1 large banana, unpeeled
  • 1 tablespoon dark brown sugar
  • 1/2 teaspoon ground cinnamon
4.1/5 (12 Votes)

Basmati Rice Pilaf with Prosciutto, Garbanzo Beans and Orzo

Basmati Rice Pilaf with Prosciutto, Garbanzo Beans and Orzo

By

Bring the oil to medium-high heat in a medium, heavy-bottomed pot with a tightly fitting lid

  • 2 tablespoons extra-virgin olive oil
  • 4 ounces sliced prosciutto, roughly chopped
  • 1/4 cup 1/4-inch-diced carrot
  • 1/4 cup 1/4-inch-diced red and green bell peppers, seeded and membrane removed
  • 1 small onion, cut into 1/4-inch dice
  • 1 cup orzo pasta
  • 1 cup basmati rice
  • 3 cups low-sodium chicken broth
  • Juice of 1/2 a lemon
  • 1 cup canned garbanzo beans, drained and rinsed
  • 1 bay leaf
  • Kosher salt and freshly cracked black pepper
  • 1/4 cup sliced scallions
  • 2 tablespoons torn fresh basil leaves
  • 2 tablespoons torn fresh mint leaves
4.7/5 (3 Votes)

Roasted Red Pepper and Goat Cheese Alfredo Pasta

Roasted Red Pepper and Goat Cheese Alfredo Pasta

By

Cook the pasta as directed on the package

  • 1/2 pound pasta
  • 2 tablespoons butter
  • 1 clove garlic, grated
  • 1/2 cup heavy cream
  • 4 ounces goat cheese
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 2 roasted red peppers, coarsely chopped
  • salt and pepper to taste
  • 1 handful basil
4.5/5 (6 Votes)

Sherla's Southern Greens

Sherla's Southern Greens

By

Hot sauce, such as Aardvark or your favorite Roughly chop the collards and kale into 1/2-inch pieces

  • 1 pound collard greens, stems and center-ribs removed
  • 1 pound dinosaur kale, stems and center-ribs removed
  • Olive oil, to coat pan
  • 2 pounds smoked turkey wings
  • 2 cups diced red onions
  • 4 cloves garlic, thinly sliced
  • Kosher salt
  • 1 jalapeno, sliced into rings
  • 3 ounces (5 1/2 tablespoons) red wine vinegar
  • 1 teaspoon granulated sugar
4.8/5 (5 Votes)

Bacon-Weave Breakfast Burrito

Bacon-Weave Breakfast Burrito

By

Heat the oven to 350 degrees F

  • 1 pound bacon
  • 3 large eggs
  • 1 teaspoon unsalted butter
  • 1/4 cup shredded Cheddar
  • 2 tablespoons salsa
  • 2 tablespoons guacamole
  • 2 tablespoons sour cream
4.3/5 (3 Votes)

Bacon Wrapped Jalapeno Popper Burgers

Bacon Wrapped Jalapeno Popper Burgers

By

1.Grill the jalapenos over medium-high heat until charred all over, about 6-8 minutes

  • 6 jalapeno peppers
  • 4 ounces cream cheese, room temperature
  • 1 1/2 pound ground beef
  • salt and pepper to taste
  • 8 strips bacon
  • 4 slices cheddar cheese
  • 4 hamburger buns
  • 4 leaves lettuce
  • 4 slices tomato
  • 4 tablespoons mayonnaise or roasted jalapeno mayonnaise
4.8/5 (8 Votes)

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

By

For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar

  • 1 1/2 cups whole milk
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1 cup pumpkin puree
  • 4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon (heaping) baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Melted butter, for buttering pans
  • 1 stick (1/2 cup) butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup finely chopped pecans
  • 8 ounces cream cheese, softened
  • 1 3/4 cups to 2 cups powdered sugar
  • 1/4 cup whole milk, plus more if needed
  • 2 tablespoons butter, melted
  • Dash of salt
4.4/5 (9 Votes)

Freestyle Peach Tart

Freestyle Peach Tart

By

Heat oven to 400ºF. Unroll pie crust on foil-covered baking sheet sprayed with cooking spray

  • 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
  • 1/3 cup sugar
  • 1 tsp. ground cinnamon
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 2 large fresh peaches, peeled, sliced (about 2 cups)
  • 1 cup thawed COOL WHIP Whipped Topping
4.4/5 (11 Votes)