Natcat's profile page
Recipes
Chex Mix by Aunt Cathy
By natcat
Preheat oven to 250 degrees
- 12 Tbsp butter
- 4 Tbsp Worcestershire sauce
- 1 Tbsp season salt
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp hot sauce
- 6 cups rice chex
- 6 cups corn chex
- 6 cups honey nut chex
- 20 oz Deluxe mixed nuts
- 1 small can cashews
- 2 cups pretzel sticks
- 2 cups Cheez-It Duos
- 2 large bags M&Ms
Not Yo' Mama's Banana Pudding
By natcat
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Poppy Seed Dressing
By natcat
From Keller's Kove
- 4 cups mayonnaise
- 1/2 spoonful mustard
- 1 cup sugar
- Poppy seeds
- 1 cup half & half
- Green food coloring
Spring Vegetable Egg Casserole
By natcat
From https://www.gimmesomeoven
- 2 Tbsp olive oil (divided)
- 1 small white onion, peeled & diced
- 1 large carrot (or 1 cup of baby carrots), peeled and diced
- 1 lb asparagus, cut on the diagonal into bite-sized pieces
- 4 oz sugar snap peas, halved
- 3-4 cups broccoli florets, chopped (about 1 medium head of broccoli)
- 2 cloves garlic, minced
- 8 oz baby bella mushrooms, sliced
- 1 pint cherry tomatoes, halved
- 4 ounces crumbled feta cheese
- 12 eggs, whisked
- 1/2 cup milk
- Salt and pepper
Banana-Blueberry Muffins
By natcat
Southern Living November 2012
- 1 cup frozen blueberries
- 2 Tbsp plus 2 1/4 cups flour, divided
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup ripe mashed banana
- 2 eggs
- 3/4 cup brown sugar
- 1/3 cup melted butter
- 1/2 tsp vanilla
Captain Rodney's Cheese Bake
By natcat
Mix mayonnaise, cream cheese, cheddar and onions in greased quiche pan
- 1/2 cup mayonnaise
- 8 oz cream cheese
- 2 cups grated cheddar cheese
- 2 green onions (chopped)
- 6 Ritz crackers (crushed)
- 8 slices bacon (cooked and crumbled)
- 1/2 cup of any Captain Rodney’s Glaze
Peach Marquise with Chocolate Crust
By natcat
Served by Cherri Harmon at the lake August 2011
- 4 Tbsp butter
- 25 chocolate wafers (~1 1/4 cups crumbs)
- 14 oz can sweetened condensed milk
- 1 tsp lemon zest
- 1/4 cup fresh lemon juice (1-2 lemons)
- 1 cup heavy cream, whipped to soft peaks
- 4 peaches, all peeled, 2 diced, 2 sliced
- 4 tsp sugar
Peach & Banana Trifle
By natcat
Made originally by Stacy Hall
- 1 small Sara Lee all-butter pound cake, sliced
- 1 small box instant vanilla pudding, made per directions
- Milk, for pudding
- 5-6 peaches, sliced & sweetened with sugar (not sweetener)
- 3-4 bananas
- 1 small Cool Whip
- Blueberries or blackberries (optional)
Chicken Breasts with Almonds
By natcat
Southern Living September 2014
- 6 boneless, skinless chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp butter
- 8 oz fresh mushrooms, sliced
- 1/2 cup dry white wine
- 1 can cream of mushroom soup
- 1 cup heavy cream
- 1/4 cup toasted sliced almonds
- 1/4 cup fresh parsley, chopped
- White rice
Breakfast Casserole Muffins
By natcat
By Melanie Cobb
- 12 eggs
- 2 cups cheddar cheese
- 1 lb sausage
- 1 can (8 pack) flaky layer biscuits