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Recipes
Sherron Watson - dip
By charlotteh371
Preheat oven to 350. Combine all of the ingredients into a medium bowl
- Topping:
- 6-8 6-8
- slices of bacon, diced and cooked crispy
- 2 2
- 8-oz packages of cream cheese, soft
- 1 1
- cup of mayonnaise
- 4-6 4-6
- jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
- 1 1
- cup of cheddar cheese, shredded
- 1/2 1/2
- cup of mozzarella cheese, shredded
- 1/4 1/4
- cup diced green onion
- 1 1
- cup of crushed crackers ( I used Ritz)
- 1/2 1/2
- cup parmesan cheese
- 1/2 1/2
- stick of butter, melted
Soft Gingersnaps
By charlotteh371
in a mixing bowl, cream butter and sugar
- 1 1/2 cups butter (no substitutes), softened
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 4 1/2 cups all-purpose flour
- 3 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- Additional sugar
Dipping Oil - Carrabba's
By charlotteh371
Combine all ingredients, except oil, on a shallow bowl or plate
- 1 1
- tsp. crushed red pepper
- 1 1
- tsp. ground black pepper
- 1 1
- tsp. dried oregano
- 1 1
- tsp. dried rosemary
- 1 1
- tsp. dried basil
- 1 1
- tsp. parsley flakes
- 1 1
- tsp. granulated garlic
- 1 1
- tsp. minced garlic
- 1 1
- tsp. kosher salt
- 1/4 - 1/2 1/4 - 1/2
- cup extra virgin olive oil
One Pot Chili Mac and Cheese
By charlotteh371
Heat olive oil in a large skillet or Dutch oven over medium high heat
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 onion, diced
- 8 ounces ground beef
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 3/4 cup canned white kidney beans, drained and rinsed
- 3/4 cup canned kidney beans, drained and rinsed
- 2 teaspoons chili powder
- 1 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 10 ounces elbows pasta
- 3/4 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley leaves
CROCK POT STUFFING
By charlotteh371
INSTRUCTIONS Heat butter over medium heat until melted
- 1 cup butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt or to taste
- 2 teaspoons poultry seasoning store bought or homemade
- 2 medium onions diced
- 2 cups celery chopped
- 6 cups cubed and dried white bread
- 6 cups cubed and dried brown bread
- 1/4 cup chopped parsley
- fresh herbs to taste thyme, sage, rosemary (optional)
- 3-4 cups chicken broth
- 2 eggs
- Follow Spend With Pennies on Pinterest
Slow Cooker Beef Pot Roast
By charlotteh371
makes 8 Serving
- 1 (5 pound) bone-in beef pot roast
- salt and pepper to taste
- 1 tablespoon all-purpose flour, or as needed
- 2 tablespoons vegetable oil
- 8 ounces sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 1/2 cups chicken broth
- 3 medium carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
Chicken in Lemon Butter Caper Sauce
By charlotteh371
Chicken Cut the chicken breast halves horizontally, butterflying them open
- Sauce
- 12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided
- 2 Tbsp finely chopped yellow onion
- 2 garlic cloves, minced
- 1 ⁄3 cup Pinot Grigio (I used Cavit)
- 3 Tbsp fresh lemon juice
- Kosher salt
- pepper
- 1/4 cup capers, rinsed
- Chicken
- 4 boneless, skinless chicken breast halves (or use cutlets)
- 2 Tbsp grated Parmesan cheese
- 1/3 cup flour
- Salt and pepper
- olive oil
- 8 oz angel hair pasta, cooked and drained
Rigatoni Meatball Bake
By charlotteh371
DIRECTIONS Preheat oven to 400°
- kosher salt
- 1 lb. rigatoni
- 1 lb. ground beef
- 2 cloves garlic, minced
- 1 large egg
- 1/3 c. bread crumbs
- 2 tbsp. chopped fresh parsley, plus more for garnish
- Freshly ground black pepper
- canola oil
- 1 24-oz. jar RAGÚ Chunky Tomato, Garlic & Onion Sauce
- 1 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
Herbed Lemon Rice
By charlotteh371
Preheat the oven to 350°
- 1 1/2 teaspoons olive oil
- 1/2 small onion, minced
- 1/2 cup long-grain rice
- 1 bay leaf
- 1/2 teaspoon finely grated lemon zest
- 1 cup chicken stock or canned low-sodium broth
- 2 tablespoons dry white wine
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 2 teaspoons finely chopped tarragon
Herb Crusted Rack of Lamb
By charlotteh371
preheat oven to 350. pat lamb dry with paper towels; season as desired with salt and pepper
- 1 1/2 lb rack of lamb, frenched (trimmed)
- salt
- freshly ground pepper
- 1/4 cup panko breadcrumbs
- 1/4 cup Italian flat leaf parsley, chopped
- 1 tbsp. thyme chopped
- 1 tbsp. rosemary chopped
- 1 tbsp. Dijon mustard
- 1 tbsp. whole grain mustard
- 1 tbsp. olive oil
- 1/2 tsp lemon zest