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Recipes
White Spinach Cheese Dip
By natcat
Microwave cheese and half & half until melted, stirring in between to prevent burning
- 2 lb Queso Blanco with jalapenos (processed white cheese jalapenos or without plus canned or fresh jalapeno)
- 2 cups half & half
- 2 cans Rotel, undrained
- 2 bunches green onion, chopped (reserve some for garnish)
- 2 large tomatoes, chopped (reserve some for garnish)
- 10-12 oz frozen spinach, cooked and squeezed dry
Vegetable Enchiladas
By natcat
Combine the zucchini, black beans, frozen corn kernels, spinach, green chilies, green onions, and cilantro in a bow...
- 2 zucchini, cut into small cubes
- 2 cans black beans, drained & rinsed
- 1 cup frozen corn kernels
- 10-12 oz frozen chopped spinach, cooked & squeezed dry
- 7oz can diced green chiles
- 1 bunch green onions, chopped
- 1/2 bunch cilantro, chopped
- 1/2 tsp salt
- 1-2 large cans red enchilada sauce
- 18 small corn tortillas
- 2 cups shredded Mexican cheese
Hot Blackeyed Pea Dip
By natcat
From http://spicysouthernkitchen
- 1 Tbsp butter
- 1 small onion, diced
- 1/2-1 Tbsp finely chopped pickled jalapenos
- 1/4 tsp ground cumin
- 4 oz cream cheese, softened
- 1/3 cup sour cream
- 1 can Rotel, drained
- 1 can seasoned blackeyed peas, drained
- Salt and pepper
- 1/2 cup shredded cheese
Strawberry Pretzel Salad/Dessert
By natcat
Preheat oven to 350 degrees
- 3/4 cup (1 1/2 sticks) butter, melted
- 2 cups crushed pretzels
- 3 Tbsp sugar
- 1 pkg (6oz) strawberry Jell-O
- 2 cups boiling water
- 1/2 cup cold water
- 20 oz frozen strawberries or 1 1/2 cups sliced fresh strawberries
- 1 cup sugar
- 8 oz cream cheese
- 8 oz Cool Whip
Pork Tender Marinade/Sauce
By natcat
Mix all. Set aside some for dipping sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1 Tbsp ketchup
- 1/4 tsp onion powder
- 4 tsp ginger paste
- 2 Tbsp brown sugar
- 1 Tbsp minced garlic
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
Peanut Butter Mississippi Mud Brownies
By natcat
1. Preheat oven to 350°. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until...
- 4 (1-oz.) unsweetened chocolate baking squares
- 1 1/3 cups butter, softened and divided
- 2 1/2 cups granulated sugar, divided
- 4 large eggs
- 2 cups all-purpose flour, divided
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon baking powder
- 3 cups miniature marshmallows
- 1 1/2 cups lightly salted roasted peanuts
- Chocolate Frosting
- 1/4 cup butter
- 3 tablespoons unsweetened cocoa
- 3 tablespoons milk
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Peanut Butter "Cheese" Ball
By natcat
Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended
- 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 3/4 cup peanut butter
- 3 Tbsp brown sugar
- 3/4 cup milk chocolate chips
- 3/4 cup peanut butter chips
- Graham cracker sticks, teddy grahams, and/or apple slices for dipping
Hot & Spicy Artichoke Squares
By natcat
Drain marinade from artichoke hearts and reserve 1/4 cup
- 12 oz marinated artichoke hearts
- 1 small onion, chopped
- 1 clove garlic, chopped
- 4 eggs
- 1/4 cup dried bread crumbs
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp oregano
- 2 cups sharp cheddar cheese, shredded
- 4 oz can chopped green chilies
- 4 oz can diced jalapeños
Bacon-Wrapped Turkey Breast Stuffed with Pear Hash
By natcat
In a large container, combine water, salt, sugar, thyme, sage, and chili flakes
- 6 cups water
- 1/4 cup kosher salt
- 1/2 cup sugar
- 5 sprigs fresh thyme
- 1 sprig fresh sage
- 1/2 teaspoon red chili flakes
- 2 (2-pound) boneless turkey breasts
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon red chili flakes
- Kosher salt
- 1 ripe but slightly firm Bosc pear, peeled, cored and cut into 1/4-inch cubes
- 2 tablespoons finely chopped walnuts
- 1 cup bread crumbs
- 1/2 cup chicken stock
- Freshly ground black pepper
- 6 strips thick cut bacon
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
- Special equipment: Butcher's twine
Chicken Enchilada Casserole
By natcat
Mix chicken, picante, and soup
- 6 whole chicken breasts, boiled and shredded
- 1 cup picante sauce
- 1 can cream of chicken soup
- 1 pkg flour tortillas, burrito size
- 8 oz sour cream
- 16 oz shredded cheddar-jack (or Mexican mix) cheese
- Paprika