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Recipes
Creamy Jalapeno Ranch Dip
By charlotteh371
1.Combine all ingredients in a bowl 2
- 1/2 cup mayo
- 16 oz. sour cream
- 1/2 cup buttermilk
- 1/2 cup tomatilla salsa
- 1 small handful cilantro
- 5 T Ranch dressing mix (or 1.5 packets)
- 1/3 cups pickled jalapeños
- 1 squeezed lime juice
Baked Spinach Dip Mini Bread Bowls
By charlotteh371
Preheat oven to 350 degrees F
- 13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
- 2 Tablespoons extra virgin olive oil
- 2 Cups baby spinach, coarsely chopped
- 1 clove fresh garlic, minced
- 3 oz softened cream cheese
- 1/2 Cup light sour cream
- 2 Tablespoons fresh shredded parmesan cheese
- 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper
- 1/8 teaspoon McCormick Gourmet Garlic Salt
- 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 Cup shredded mozzarella cheese
Cheesy Artichoke Dip Recipe
By charlotteh371
Heat the oven to 375°F and arrange a rack in the middle
- 3 tablespoons unsalted butter
- 1 medium white onion, finely chopped
- 5 medium garlic cloves, finely chopped
- 1/4 cup all-purpose flour
- 1 cup finely grated Parmesan cheese
- 1 cup heavy cream
- 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
- 1/4 cup sour cream
- 1 cup shredded Gruyère cheese
- 1/2 cup panko breadcrumbs
Easy, Cheesy Tortellini Bake
By charlotteh371
Yields: 6 servings
- 2 2
- (9 ounce) packages cheese tortellini
- 1 1
- (24 ounce) jar marinara sauce
- 1 1
- (16 ounce) jar Alfredo sauce
- 1 1
- (10 ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 1
- tablespoon dried Italian seasoning
- 1 1
- (8 ounce) package shredded Mozzarella cheese
- 1/4 1/4
- cup freshly grated Parmesan cheese
- 1 1
- teaspoon dried Italian seasoning
Mexican Lasagna Recipe
By charlotteh371
Yields: 12 servings
- 2 2
- pounds ground beef
- 1 1
- can (16 ounces) refried beans
- 1 1
- can (4 ounces) chopped green chilies
- 1 1
- envelope taco seasoning
- 2 2
- tablespoons hot salsa
- 4 4
- cups (16 ounces) shredded Colby-Monterey Jack cheese, divided
- 12 12
- ounces uncooked lasagna noodles
- 1 1
- jar (16 ounces) mild salsa
- 2 2
- cups water
- 2 2
- cups (16 ounces) sour cream
- 1 1
- can (2-1/4 ounces) sliced ripe olives, drained
- 3 3
- green onions, chopped
- 1 1
- medium tomato, chopped, optional
steak & creamy garlic shrimp (surf and turf)
By charlotteh371
Instructions Pat steaks dry with paper towel
- Steaks:
- 4 New York Steak strip steaks (Porterhouse steaks)
- Salt and pepper to season
- 1-2 tablespoons olive oil
- Creamy Garlic Shrimp:
- 3 tablespoons unsalted butter, divided
- 8 ounces (250 g) shrimp deveined, tails on or off
- 4 cloves garlic (or 1 tablespoons minced garlic)
- 1/4 cup dry white wine or low-sodium chicken broth
- 3/4 cup heavy cream* (thickened cream)
- 1/4 cup fresh shredded parmesan cheese
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped
Gulf Coast Seafood Stew
By charlotteh371
1. Peel shrimp; place shells in a saucepan
- 1 1/2 pounds unpeeled, medium-size raw shrimp $
- 2 celery ribs $
- 1 large sweet onion $
- 2 qt. reduced-sodium fat-free chicken broth
- 12 ounces andouille sausage, cut into 1/2-inch pieces
- 1 poblano pepper, seeded and chopped
- 1 green bell pepper, chopped $
- 1 tablespoon canola oil $
- 3 garlic cloves, chopped
- 1 pound small red potatoes, halved
- 1 (12-oz.) bottle beer $
- $
- 1 tablespoon fresh thyme leaves
- 2 fresh bay leaves
- 2 teaspoons Creole seasoning
- 1 1/2 pounds fresh white fish fillets, (such as snapper, grouper, or catfish), cubed
- 1 pound cooked crawfish tails (optional)
- Kosher salt and pepper
Lemon Meltaways
By charlotteh371
Combine all cookie ingredients in large bowl
- Cookie
- 1 1/4 cups
- all-purpose flour
- 3/4 cup
- Land O Lakes® Butter, softened
- 1/2 cup
- cornstarch
- 1/3 cup
- powdered sugar
- 1 tablespoon
- lemon juice
- 1 teaspoon
- freshly grated lemon zest
- Frosting
- 3/4 cup
- powdered sugar
- 1/4 cup
- Land O Lakes® Butter, softened
- 1 teaspoon
- freshly grated lemon zest
- 1 teaspoon
- lemon juice
Roasted beef tenderloin with pepper and caper salsa
By charlotteh371
1. Beef: Arrange rack in center of ove; heat oven to 450*F
- Beef
- Olive oil cooking spray
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp dried herbes de Provence
- 1 clove garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 lb beef tenderloin, trimmed and tied
- Pepper and caper salsa
- 1 1/2 Tbsp extra-virgin olive oil
- 1 1/2 Tbsp balsamic vinegar
- 2 Tbsp capers, rinsed and drained
- 2 Tbsp chopped fresh flat-leaf parsley
- Kosher Salet & freshly ground black pepper
- 6 oz each jarred roasted red and yellow bell peppers, drained and cut lengthwise into 1/2-inch-wide strips.
White Chicken Chili in the Crock Pot
By charlotteh371
Place cut up chicken in the bottom of the Crock Pot
- Chili:
- 1 1/2 lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks
- 2 – 15 oz cans of white beans (drained)
- 1 – 15 oz can of white corn (drained)
- 1 onion chopped (sweet/Vidalia)
- 1 clove garlic finely chopped (I love garlic so I used 2)
- 1 package taco seasoning
- 1 – 7 oz can of chopped green chilies
- 1 can cream of chicken soup
- 1 – 14 oz can of chicken broth
- Toppings:
- 1/2 cup sour cream (I used low fat)
- 2 tbls lime juice
- Finely chopped cilantro
- Fresh shredded cheese (I used Colby-Jack)
- Corn tortilla chips (the authentic yellow kind)