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Recipes
Salsa Verde Mexican Pizza
By Pebbles-2
1. Marinate chicken for as long as you have, overnight is good but not necessary
- Chicken:
- 12-16 ounces Chicken Breasts
- 1/2 teaspoon Cumin
- Ms. Dash Southwest Chipolte Seasoning, enough to coat
- juice of a lime, about half
- Refried Black Beans:
- 1 can black beans, rinsed and drained
- 1 tablespoon olive or coconut oil
- 1/2 teaspoon ground cuming
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup water
- 1/4 cup sour cream
- 3 tablespoons Roasted Salsa Verde, green salsa
- 8 or more Tortillas or Tostada shells
- 2-3 cups grated Monterey or pepper jack cheese
Skillet Baked Candy Bar Stuffed Double Cookie
By Pebbles-2
Preheat oven to 350 degrees and spray a 10 or 12 inch cast iron skillet with cooking spray
- one 16 ounce roll sugar cookie dough
- 12-15 pieces of your favorite Halloween candy bars
- one 16 ounce roll cookie dough of your choice
Sausage, Peppers & Broccoli Rabe
By Pebbles-2
1. Bring a large pot of lightly salted water to a boil
- 1 bunch broccoli rabe, tough stems trimmed
- 1 1/2 pounds russet potatoes, scrubbed and cut into 2-inch pieces
- 1 pkg (12 oz) fully cooked roasted pepper and Asiago or Italian-style chicken sausage links
- 2 tablespoons olive oil
- 1 sweet red pepper, cored, seeded and cut into 1-inch pieces
- 2 cloves garlic, sliced
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup part-skim ricotta
Chocolate Toffee Bars
By Pebbles-2
Preheat oven to 350 degrees
- 1 yellow cake mix
- 2 eggs
- 1/2 cup veggie oil
- 1 1/2 cups toffee candy pieces (I used Heath's Toffee Bits found on the chocolate chip aisle)
- 1 can Eagle Brand Milk
- 1/2 cup chocolate chips
J&L's Easter Bird Nests
By Pebbles-2
Cut aluminum foil into 5-inch squares
- Vegetable spray
- 1 C milk chocolate chips
- 1 C butterscotch chips
- 2 C shredded coconut
- 2 C chow mein noodles
- jelly beans
Easy Cookie Cake
By Pebbles-2
Grease a 9x13 pan. Combine milk and egg
- 1 can sweetened condensed milk
- 1 egg, slightly beaten
- 1 box yellow cake mix
- 1 C chopped pecans
- 1 bag chocolate chips
- 1/2 bag Heath Bits O' Brickle
Scotcheroos
By Pebbles-2
1. In a large pan over a medium heat, add the sugar and corn syrup until it comes to a boil
- 1 cup Granulated Sugar
- 1 cup Corn syrup
- 1 cup Creamy Peanut Butter
- 6 cups Rice Krispies
- 2/3 cup Chocolate Morsels, semi sweet
- 2/3 cup Butterscotch Morsels
Blue Ribbon Corn Bread
By Pebbles-2
Preheat the oven to 375°
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 2 cups whole milk
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup honey
- 4 eggs, lightly beaten
PB& Chocolate Neiman Marcus Bars
By Pebbles-2
Preheat oven to 350 degrees Grease a 9x13 inch casserole dish (I always use Pam) In one bowl, combine one box of a...
- 1 box chocolate cake mix
- 4 eggs
- 1 stick melted butter
- 1 box powdered sugar (about 4 cups)
- 1 (8 oz) cream cheese (at room temperature)
- 2 tablespoons cocoa powder
- 2 tablespoons peanut butter
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup peanut butter chips (I use the Reese's version)
Ann's Crockpot Sausage Chili
By Pebbles-2
In skillet, cook sausage and ground beef until brown
- 1 lb. hot Italian sausage
- 1 lb. ground beef
- 2 (15-1/2 oz.) cans red kidney beans, drained
- 1 (28 oz.) can tomatoes, cut up
- 1 C chopped green pepper
- 1 C sliced celery
- 1 (6 oz.) can tomato paste
- 2 cloves garlic, minced
- 2 t salt
- 2 t chili powder
- 1 C chopped onion