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Recipes
Layered Chicken Taco Salad
By Pebbles-2
In a large glass bowl, layer half of the lettuce and spinach
- 3 cup Romaine lettuce, chopped
- 3 cup fresh spinach
- 2 cup cooked chicken, shredded or diced
- 1 can Mexicorn, whole kernel corn with red and green peppers, drained
- 2 cans black beans, drained & rinsed
- 3 large Roma tomatoes, chopped
- 1 1/2 cup shredded Colby-Jack cheese
- 2 green onions, chopped (tops too)
- 1 1/2 cup southwest tortilla strips (or chips)
- 2 Tbsp fresh cilantro, chopped
- 3/4 cup salsa
- 3/4 cup French dressing
Hot Roast Beef Sandwiches
By Pebbles-2
Great for a crowd
- 12 whole Dinner Rolls Or Small Sandwich Buns (I Used Whole Wheat)
- 1 pound Thinly Shaved Roast Beef Or Ham (or Both!)
- 1 pound Cheese (Provolone, Swiss, Mozzarella, Even Cheez Whiz!)
- 1/4 cup Mayonnaise
- 3 Tablespoons Grated Onion (or 1 Tbsp Dried Onion Flakes))
- 1 Tablespoon Poppy Seeds
- 1 Tablespoon Spicy Mustard
- 1 Tablespoon Horseradish Mayo Or Straight Prepared Horseradish
- Dash Of Worcestershire
- Optional Dressing Ingredients: Sriracha, Hot Sauce, Dried Onion Flakes Instead Of Fresh, Garlic Powder, Pepper, Etc.)
Taco Pizza
By Pebbles-2
Preheat the oven to 500F. Let the oven heat for 20-30 minutes
- premade pizza dough (can buy at Trader Joes)
- 1 can (14 oz) black beans, rinsed and drained
- 1/4 cup salsa
- 1 tsp taco seasoning
- 2 cups grated cheese (Monterey Jack and/or Cheddar)
- 1 bag shredded lettuce
- 2 whole ripe tomatoes, seeded and diced
- 1/2 cups chopped fresh cilantro
- 1/4 cups sour cream
- 3 Tbsp hot sauce (or more! I used Frank's Red Hot)
Chewy Peanut Butter Granola Parfait
By Pebbles-2
Preheat oven to 350 degrees
- 1/2 cup peanut butter (I like chunky)
- 1/2 cup honey
- 2 cups old fashioned oats
- 1 tsp vanilla extract (optional, but I LOVE)
- 1 - 6 oz. Yoplait Boston Cream Pie yogurt cup
- 1/3 cup peanut butter granola
- 1-2 tbsp mini chocolate chips
Easy Freezer Taco Filling
By Pebbles-2
Can be frozen for up to 3 months
- 1 tablespoon olive oil
- 2 cups diced onions
- 6 garlic cloves, minced
- 1 jalapeno chile, finely minced (remove seeds and ribs for less heat)
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 2 pounds lean ground beef
- 1 can (28 oz) diced or crushed tomatoes, undrained
- salt
Children's Chili
By Pebbles-2
Brown beef. Add other ingredients and simmer about ½ hour or more
- 1 lb. ground beef
- 1 T dried minced onion
- 29 oz. can tomato sauce
- 16 oz. can kidney beans
- 1/2 + t chili powder (or to taste)
- 1-1/2 C water
Spinach Spread
By Pebbles-2
Completely drain the spinach
- 1 pkg. chopped spinach
- 1/2 t salt
- 1 t pepper or more
- 2 T dried minced onions
- 1/2 C mayonnaise
- Chives and parsley to taste
Loaded Potato Casserole
By Pebbles-2
In extra large bowl, combine first 4 ingredients then mix in hash browns
- 2 (16oz) containers sour cream
- 2 cups cheddar cheese, shredded
- 2 (3oz) bags real bacon bits
- 2 packages Ranch Dip mix
- 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind
Classic Mac 'N' Cheese
By Pebbles-2
Heat the oven to 400°F and put a large pot of well-salted water on to boil over high heat
- Kosher salt
- 6 T unsalted butter
- 1 medium onion, finely diced
- 6 T all-purpose flour
- 1 T Dijon mustard
- 1 quart whole milk, heated
- 1 large sprig fresh thyme, plus 1 tsp. chopped thyme leaves
- 1 bay leaf
- 8 oz. (2 packed cups) grated extra-sharp white Cheddar (the sharpest you can find; I like Cabot’s Seriously Sharp Hunter’s Cheddar)
- 4 oz. (1 packed cup) grated Monterey Jack
- 1/2 t Worcestershire sauce
- 1/2 t Tabasco sauce
- Freshly ground black pepper
- 1 lb. elbow macaroni or other small pasta, such as pipette or small shells
- 2 T extra-virgin olive oil; more for the baking dish
- 2 C fresh breadcrumbs
- 1-1/2 oz. (1/2 lightly packed cup) freshly grated Parmigiano-Reggiano
PW Salad Tacos
By Pebbles-2
Heat taco shells according to package directions
- FOR THE DRESSING:
- 16 whole Taco Shells
- 2 pounds Ground Beef
- 3 Tablespoons Taco Seasoning
- 1 can (4 Ounce) Tomato Paste
- Salt To Taste
- 1 can (14.5 Ounce) Beans (kidney, Pinto, Chili), Undrained
- 1/2 cup Hot Water
- 1 head Green Leaf Lettuce, Sliced Very Thin
- 1 cup Grape Tomatoes, Halved (or Diced Regular Tomatoes)
- 1 cup Grated Cheese (cheddar, Jack, Or Cheddar/jack)
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 1/4 cup Salsa
- 1 Tablespoon Ranch Dressing Mix (optional)
- Extra Hot Sauce (optional)
- Crushed Tortilla Chips (optional)