ErinLayton's profile page
Recipes
Surprise Cupcakes
By ErinLayton
These cupcakes were always a favorite of mine as a child
- 1 chocolate cake mix
- 1 8 oz package cream cheese, softened
- 1/3 cup sugar
- 1 egg
- dash of salt
- 1 cup of semi-sweet chocolate chips
Not Yo' Mama's Banana Pudding
By ErinLayton
I tried this a couple of days ago
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Peaches and Cream Cake
By ErinLayton
My friend, Heather, passed along this recipe to me
- 2 (8 oz.) packages cream cheese, softened
- 3/4 cup sugar
- 1 box yellow cake mix
- 1 (3 oz.) box instant vannilla pudding
- 1 (29 oz.) can of peaches and juice from can
- 1/3 cup vegetable oil
- 4 eggs
Ham and Swiss Stromboli
By ErinLayton
Pretty, delicious, swirled sandwich loaf!
- 1 tube (11 oz) refrigerated French bread
- 6 oz thinly sliced deli ham
- 4 green onoins, sliced
- 8 bacon strips, cooked and crumbled
- 1 1/2 cups (6 oz) shredded Swiss cheese
Rigatoni with Red Pepper, Almonds, and Bread Crumbs
By ErinLayton
This yummy dish only takes 15 minutes!
- 1 pound rigatoni pasta
- 3 cups purchased garlic-flavored croutons
- 1/4 cup slivered almonds (aobut 1 oz.), toasted
- 1 cup julienned roasted red bell peppers
- 3/4 cup extra-virgin olive oil
Potato Soup Recipe (slow cooker)
By ErinLayton
I made this last night, and we all loved it!
- 3 bacon slices
- 1 cup chopped onion
- 3 pounds baking potatoes, peeled and cut into 1/2" cubes
- Cooking spray
- 1/2 cup water
- 2 (14.5-ounce) cans fat-free, lower-sodium chicken brothSub one of these cans for cream of chicken soup if you like it thick
- 2 chicken boullion cubes
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups 1% low-fat milk
- 8 ounces shredded reduced-fat sharp cheddar cheese (about 2 cups)(we used Provel cheese)
- 1/2 cup light sour cream
- 4 teaspoons chopped fresh chives
Slow-Cooker Cheesy Chicken and Potatoes
By ErinLayton
This is very simple and scrumptious
- 1/2 of a green pepper, chopped
- 1/2 of a red pepper, chopped
- 1 small onion, chopped
- 1 tsp salt
- 1 lb. red potatoes, very thinly sliced
- 1 tsp. paprika
- 1 pound of boneless, skinless chicken breasts
- 1 pound of boneless, skinless chicken thighs
- 1 can condensed cream of chicken soup
- 1/3 cup milk
- 4 oz. velveeta, cubed
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh parsley
Strawberry Lemonade
By ErinLayton
Directions Add the berries and mint to a blender and puree
- 2/3 pint small strawberries, hulled and halved
- A few sprigs fresh mint
- 1 cup sugar
- 4 cups spring or still mineral water
- 8 lemons, juiced
Tortillia Soup with Fire-Roasted Corn and Chipotle Crema
By ErinLayton
The roasted corn really adds depth of flavor and a yummy bite to this tortilla soup
- For the Soup:
- 2 ears of corn, shucked
- 1 poblano pepper
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, trimmed and
- cut into 1/2 inch cubes
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground coriander or ground allspice
- 1 cup chopped onions
- 2 teaspoons chopped garlic
- 1 tablespoon tomato paste
- 6 cups chicken stock
- 1/4 cup chopped fresh cilantro leaves
- 2 teaspoons fresh lime juice
- crushed tortilla chips
- 1 avocado, peeled, seeded, and chopped, for garnish
- lime wedges
- Chipotle Crema (recipe follows)
- For the Chipotle Crema:
- 1/2 cup sour cream
- 1 teaspoon chopped chipotle peppers in adobo sauce
- 1/4 teaspoon salt
Mexican Cornbread Pizza
By ErinLayton
This wonderful recipe is sweet and spicy…so yummy!
- 1 package (8 1/2 oz) corn bread/muffin mix
- 1/3 cup fat-free milk
- 1 egg, beaten
- 1 cup frozen corn, thawed
- 3/4 pound lean ground turkey
- 1 small onion, chopped
- 1 small sweet red pepper, chopped
- 2 jalapeno peppers, seeded and chopped
- 3 tablespoons taco seasoning
- 1/2 cup water
- 3/4 cup Mexican blend cheese
- 1 small tomato, chopped
- 1/4 cup ripe olives, sliced
- 2 green onions, chopped
- 6 tablespoons sour cream