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Recipes
Creamy Hot Chicken Salad
By lbgtdep
Makes: 12 servings Serving size: 3/4 cup Prep 25 mins Bake 400°F 25 mins to 30 mins
- 3/4 cup coarsely crushed potato chips
- 1/2 cup chopped pecans
- 6 cups chopped cooked chicken
- 2 cups shredded cheddar cheese (8 ounces)
- 2 cups chopped celery (4 stalks)
- 1 cup chopped red and/or yellow sweet pepper (1 large)
- 1/4 cup sliced green onions (2)
- 1 10 3/4ounce cancondensed cream of chicken soup
- 1 cup mayonnaise
- 1 8 ounce cartonsour cream
- 1 teaspoon dried thyme or basil, crushed
- 1/4 teaspoon ground black pepper
- Coarsely crushed potato chips (optional)
- Carmelized Red Onion (optional)
Copycat Panera Macaroni and Cheese
By lbgtdep
Cook pasta according to package directions while making the sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup milk (I used skim)
- 2 cup heavy cream
- 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dry mustard
- 1lb, pasta, cooked (cavatapppi, shells, or elbow)
Sunny's German Chocolate Cake Cookies
By lbgtdep
Total Time: 30 min.Prep20 min
- 2 sticks butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, beaten
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa, such as Hershey's
- 1 teaspoon baking soda
- Pinch salt
- 1 cup semisweet chocolate chips
- 1 cup shredded sweetened coconut, such as Baker's Angel Flake Coconut
- 1 cup chopped pecans
BACON RANCH CHEESE BALL
By lbgtdep
Report this ad Cheese Ball Add cream cheese, sour cream, ranch seasoning, garlic powder, pepper jack chees...
- 2 8 8 oz. bricks cream cheese at room temperature
- 1/4 cup sour cream
- 1 (1 oz.) pkg Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1/2 teaspoon garlic powder
- 1/2 cup finely grated Pepper Jack cheese
- 1 cup + 2 tablespoons finely grated sharp cheddar cheese divided
- 6 slices bacon,cooked and diced divided
- 1/4 cup chopped green onions divided
- 2/3 cup chopped pecans
- Serve With
- crackers, celery, carrots, etc.
Happy Bars (heath bar)
By lbgtdep
Preheat your oven to 350°F
- 3/4 cup Sliced Almonds
- 1 pound Unsalted European Butter
- 2 1/2 cup Granulated Sugar
- 1/2 teaspoon Salt
- 1/4 cup Dark Corn Syrup
- 1/3 cup Water
- 2 bags Semi-Sweet Chocolate Chips
- 1/2 cup Vegetable Oil
Fondue Finally* G.E.
By lbgtdep
Yield: 8 as an appetizer, 4 as a meal, 2 lumberjacks or just me
- Special Hardware:
- 1 clove garlic, peeled and halved
- 1 cup sauvignon blanc or other acidic white wine
- 2 tablespoons Applejack or other fruit-based brandy
- 1 tablespoon freshly squeezed lemon juice
- 200 grams (7 ounces) Emmenthaler cheese, grated
- 170 grams (6 ounces) Gruyere cheese, grated
- 85 grams (3 ounces) Gouda cheese, grated
- 11 grams (1 tablespoon plus 1 teaspoon) cornstarch
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon prepared horseradish
- A small (2-quart) cast-iron Dutch oven with lid**
- Rubber or silicone spatula
- Whisk
- Instant read thermometer
French Country Soup
By lbgtdep
Rinse and drain beans. In a 4-quart Dutch oven, combine beans and the water
- 8 ounces dry navy, Great Northern, or cannellini beans (white kidney beans)
- 6 cups water
- 1 pound beef or lamb stew meat, cut into 1-inch cubes
- 4 cups reduced-sodium chicken broth
- 2 medium carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 large onion, cut into wedges
- 1 cup dry white wine
- 6 cloves garlic, minced (1 tablespoon)
- 3 bay leaves
- 1 1/2 teaspoons dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Toasted French bread slices (optional)
Snickerdoodle. (ATK)
By lbgtdep
Mix dry ingredients in a bowl Cream shortening, butter, and sugar
- 2 1/2 C flour
- 2 t cream of tarter
- 1 t bking soda
- 1/2 t salt
- 8 T vegetable shortening
- 8 T butter
- 1 1/2 C sugar
- 2 eggs
ONE POT CAJUN CHICKEN ALFREDO PASTA
By lbgtdep
Serves: 4-6
- 2 tbsp. olive oil
- 1 lb. boneless skinless chicken breast, cut into bite size chunks
- 2 tsp. Cajun seasoning, divided
- 2 garlic cloves, minced
- 1 ½ cups chicken broth
- 1 cup half and half
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon garlic powder
- 8 oz. dried fettuccini pasta
- ½ cup grated parmesan cheese
Key Lime Meringue Cake
By lbgtdep
Make Ahead Tip: Wrap the cake layers in plastic wrap and store at room temperature for up to 1 day
- For Cake:
- 1/2 1/2 1/2 cup all-purpose flour
- 1/3 1/3 1/3 cup whole-wheat pastry flour
- 1/4 1/4 1/4 teaspoon salt
- 4 4 4 large eggs, at room temperature (see Cake-Baking Tips)
- 2/3 2/3 2/3 cup sugar
- 1 1 1 teaspoon vanilla extract
- 1 1 1 teaspoon freshly grated lime zest, preferably Key lime (see Ingredient notes)
- 3 3 3 tablespoons almond oil or canola oil
- For Lime filling:
- 1 14-ounce 1 14-ounce 14-ounce can nonfat sweetened condensed milk (not evaporated milk)
- 1/3 1/3 1/3 cup lime juice, preferably Key lime
- 1 1 1 teaspoon freshly grated lime zest, preferably Key lime
- For Meringue:
- 2 2 to large egg whites, at room temperature, or equivalent dried egg whites, reconstituted according to package directions (see Ingredient notes)
- 1/4 1/4 1/4 cup sugar
- Ingredient Note:
- Key limes are more fragrant, acidic and juicy than the common Persian lime found in U.S. markets. Look for the small, round limes with yellow-green skin in the specialty-produce section of supermarkets or Latin food markets.
- Dried egg whites are pasteurized—a wise choice when making an uncooked meringue. They are also convenient when you have no use for leftover yolks. You'll find them in the baking or natural-foods section of most supermarkets.
- Cake-Baking Tips
- Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, making it a better choice for tender baked goods.
- to to 15 5 room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.