Mague's profile page
Recipes
Grilled Chicken Penne al Fresco
By Mague
1. Spray Deep Covered Baker with olive oil using Kitchen Spritzer
- 4 garlic cloves, peeled
- 2 cups grape or cherry tomatoes
- 3 cups uncooked mezze penne pasta
- 3 cups chicken broth
- 3/4 cup dry white wine such as Chardonnay
- 1/2 tsp each salt and coarsely ground black pepper
- 1 1/4 cups lightly packed fresh basil leaves, divided
- 1 oz Parmesan cheese, grated (about 1/4 cup packed)
- 2 cups diced grilled chicken breasts
- Additional grated fresh Parmesan cheese
- and coarsely ground black pepper (optional
Corn Pudding
By Mague
Beat 4 ounces softened cream cheese, a 15-ounce can creamed corn, 3/4 cup thawed frozen corn, 1/2 cup cornmeal and ...
- 4 ounces softened cream cheese
- 15-ounce can creamed corn
- 3/4 cup thawed frozen corn
- 1/2 cup cornmeal
- 1/2 chopped onion
- 2/3 cup milk
- 3 tablespoons melted butter
- 1 beaten egg
- 1 tablespoon sugar
- 1/2 cup shredded cheddar
- salt and pepper
Mom's Apple Crisp
By Mague
1. Peel, core and slice apples using Apple Peeler/Corer/Slicer
- 4-6 Granny Smith apples
- 8 graham crackers (2 1/2 x5 inches), finely chopped
- 3/4 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup quick or old-fashioned oats
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 cup butter or margarine, melted
- Whipped cream or ice cream (optional)
PW Creamy Mashed Potatoes
By Mague
Directions Preheat the oven to 350 degrees F
- 2 sticks butter, softened, plus more for pan
- 5 pounds russet or Yukon gold potatoes
- One 8-ounce package cream cheese, softened
- 1 cup heavy cream
- 1/2 to 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
Kathy's Baked Beans
By Mague
Not your average baked beans
- 16 ounces pork and beans
- 15 ounces kidney beans (drained)
- 30 ounces butter beans (drained)
- 1 onion (medium,chopped)
- 1/4 lb bacon
- 3/4 cup ketchup
- 1 tablespoon prepared yellow mustard
- 1 tablespoon brown sugar
- 2 teaspoons cider vinegar
Chicken Caesar Salad Pizza
By Mague
Preheat oven to 425˚F. Roll pizza crust on Large Round Baking stone, shaping into a 12-inch circle
- 1 pack (10 oz) refrigerated pizza crust
- 3 cups thinly sliced romaine lettuce
- 2 cups diced cooked chicken
- 1/2 cup diced red bell pepper
- 1/3 cup sliced black olives
- 1/4 cup grated Parmesan cheese
- 1/2 cup Light Creamy Caesar salad dressing
- 1 garlic clove, pressed
Pumpkin-Maple Cream Trifle
By Mague
1. Prepare Maple Walnuts, if desired; set aside
- Maple Walnuts (optional, see Cook's Tip)
- 1 box (14.4 oz/400 g) whole graham crackers (5 x 2 in./13 x 5 cm)
- 1/2 cup (125 mL) plus 3 tbsp (45 mL) pure maple syrup (do not use maple-flavored pancake syrup), divided
- 1 pkg (3.4 oz/102 g) cheesecake or vanilla instant pudding and pie filling
- 1/2 cup (125 mL) milk
- 1 can (15 oz) solid pack pumpkin (not pumpkin pie filling) (1 3/4 cups/425 mL)
- 2 tsp (10 mL) Cinnamon Plus® Spice Blend
- 1 container (12 oz/1 L) frozen whipped topping, thawed, divided
- Additional Cinnamon Plus® Spice Blend Plus
Cowboy Bacon Beans
By Mague
Rinse the beans under cold water, sorting out any rocks/particles
- 4 cups dry pinto beans
- 1 pound thick-cut bacon, cut into pieces
- 2 whole green bell peppers, diced
- 1 whole onion, diced
- 1 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons mustard
- 1 tablespoon chili powder, optional
- 2 teaspoons salt, more to taste
- 2 teaspoons black pepper, more to taste
- 4 cloves garlic, minced
Tequila Refresca
By Mague
Fill a goblet or rocks glass with ice cubes
- Ice cubes
- 1 ounce tequila, white or gold
- Dash Campari
- 6 ounces grapefruit soda,(recommended: Fresca)
- Small wedge fresh pineapple, grapefruit, and lime