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Recipes
Chocolate-Peanut Butter Ice Cream Sandwich Cake
By Booper-2
WHISK 1/2 cup peanut butter and milk in medium bowl until blended
- 2/3 cup PLANTERS Crunchy Peanut Butter, divided
- 1/2 cup cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 12 vanilla ice cream sandwiches
- 2 Tbsp. chopped PLANTERS Dry Roasted Peanuts
Southwest Nacho Casserole™
By Booper-2
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 2 lb lean (at least 80%) ground beef
- 1 cup water
- 2 envelopes (1 oz each) Old El Paso® 25% less-sodium taco seasoning mix
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 2 cans (16 oz each) Old El Paso® fat-free refried beans
- 2 cups shredded reduced-fat Cheddar cheese (8 oz)
- 1 cup chopped tomato (1 large)
- 1/2 cup chopped green onions (8 medium)
- 1 can (2.5 oz) sliced ripe olives, drained
- 1 bag (12 oz) gold tortilla chips (extra thick)
- Sour cream, if desired
Memphas BBQ Company's Famous Pork Rub
By Booper-2
For the rub: The day before cooking, mix the turbinado sugar, salt, paprika, chili powder, granulated garlic, onion...
- 1 cup turbinado sugar, ground
- 1/4 cup kosher salt
- 6 tablespoons Spanish paprika
- 4 tablespoons chili powder
- 2 tablespoons granulated garlic
- 1 tablespoon onion powder
- 2 teaspoons ground cumin
- 2 teaspoons ground mustard
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon black pepper, coarse ground
- One 2.25-pound slab of baby back pork ribs (also known as loin-back ribs)
- 2 tablespoons yellow mustard
- 2 tablespoons BBQ sauce, for glazing, optional
Turkey Gravy
By Booper-2
Directions Boil the giblets in a small saucepan of water over medium heat until cooked, about 30 minutes
- Turkey giblets, reserved from the turkey
- 1/4 cup fat from roasted turkey drippings
- 1/3 cup flour, plus more if needed
- 32 ounces low-sodium chicken broth, plus more if needed
- Freshly ground black pepper
Taco Pockets
By Booper-2
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- (Serves 4)
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 1 1/2 pounds ground sirloin
- 1 jalapeo pepper, seeded and finely chopped
- 2 cloves garlic, finely chopped or grated
- 1 tablespoon (about a palmful) chili powder
- 1 teaspoons (about a half a palmful) ground cumin
- A few dashes hot sauce
- 2 scallions, whites and greens chopped
- Salt and ground black pepper
- 4 large flour tortillas
- 1 cup taco sauce (whatever variety you like)
- 1 cup shredded cheddar cheese
- 1/2 head iceberg lettuce, finely shredded
- 4 small tomatoes, finely chopped
Garlicky Chicken Kiev with Herb Salad
By Booper-2
Combine softened butter with garlic, ramps, spring onions, thyme, lemon zest and salt in a food processor
- Ingredients
- 1 stick butter, softened at room temp
- 1/4 cup green garlic, finely chopped or 2 cloves garlic, finely chopped
- A small handful (6 to 8) ramps or 2 to 3 spring onions or 4 scallions, well-trimmed and finely chopped
- 2 spring onions or 4 thin scallions, well-trimmed and finely chopped
- 2 tablespoons thyme, chopped
- 2 teaspoons lemon zest
- Salt
- 4 pieces boneless, skinless chicken breast
- Pepper
- 1/2 About 1/2 cup flour
- 2 eggs
- 1 cup panko or homemade breadcrumbs
- 1/2 cup fine breadcrumbs
- A sprinkle freshly grated nutmeg
- 1/4 cup grated Parmigiano-Reggiano or parmesan cheese
- 1/4 About 1/4 cup canola, grapeseed or olive oil
- 1 bundle upland cress or baby arugula, trimmed and picked
- 1/2 cup mint leaves
- 1/2 cup flat-leaf parsley tops
- 1/4 cup tarragon, leaves picked
- 2 cups baby greens of any kind
- Juice of 1/2 lemon plus wedges to serve
- EVOO – Extra Virgin Olive Oil, for drizzling
Fruit Salad with Lemon Dressing Recipe
By Booper-2
In a small bowl, combine the first five ingredients
- DRESSING:
- 1 can (8 ounces) unsweetened pineapple chunks, drained
- 1 medium nectarine, peeled and chopped
- 1 medium kiwifruit, peeled and chopped
- 1/2 cup halved fresh strawberries
- 2 tablespoons fresh blueberries
- 1 tablespoon lime juice
- 2 teaspoons honey
- 1/8 teaspoon ground nutmeg
- 2 tablespoons mayonnaise
- 2 tablespoons lemon yogurt
- 1 tablespoon honey
- 1 teaspoon lemon juice
- 1 teaspoon orange juice
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon grated orange peel
Tex-Mex Meatball Pie
By Booper-2
Heat oven to 375°F. On ungreased cookie sheet, unroll pie crust
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 18 frozen cooked meatballs (about 1 inch), thawed
- 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
- 3/4 cup Old El Paso® Thick ‘n Chunky salsa
- 3/4 cup shredded Cheddar cheese (3 oz)
- 1 cup shredded lettuce
- 1/4 cup sour cream
Caramel Sticky Buns
By Booper-2
Heat oven to 375°F. Grease 12 muffin cups
- (I double these ingredients. Yummy)
- 1/4 cup margarine or butter, melted
- 1/4 cup firmly packed brown sugar
- 2 tablespoons light corn syrup
- 1/4 cup chopped pecans
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1 (12-oz) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
Black Forest Cannoli Parfaits Recipe
By Booper-2
Drain cherries, reserving liquid in a 1-cup measuring cup
- PARFAIT:
- 1 package (16 ounces) frozen pitted tart cherries, thawed
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 2 teaspoons lemon juice
- 1 carton (15 ounces) reduced-fat ricotta cheese
- 1 package (8 ounces) fat-free cream cheese
- 1/4 cup sugar
- 2 tablespoons maple syrup
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 2 cups reduced-fat whipped topping
- 1/3 cup miniature semisweet chocolate chips
- 20 chocolate wafers, crushed