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Recipes
Bacon, Egg and Cheese Sandwiches
By AuntieGooper
Heat oven to 350°F. Unroll dough on work surface; separate into triangles
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 8 slices bacon, crisply cooked, crumbled (1/2 cup)
- 4 eggs, scrambled
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1 egg, beaten, if desired
- 1 tablespoon cracked black pepper, if desired
Easy Mexican Casserole
By AuntieGooper
Preheat oven to 325 degrees
- 1 pound lean ground beef
- 1 can Ranch Style beans
- 1 10-12 ounce bag tortilla chips, crushed
- 1 can Ro-tel tomatoes
- 1 small onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 package taco seasoning
- 1 can cream of chicken soup
- 1/2 cup water
- sour cream and salsa for serving
Cheesy Hot Dog Casserole
By AuntieGooper
Preheat the grill to medium-high heat
- 1 pound hot dogs, sliced into 1/4-inch diagonal slices
- 2 (16-ounce) cans vegetarian baked beans, drained
- 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
KFC Coleslaw
By AuntieGooper
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice)
- 8 Cups Cabbage, grated
- 1/4 Cup Carrot, grated
- 2 Tablespoons Onion, minced
- 1/3 Cup Splenda Granular
- 1/2 teaspoon Salt
- 1/8 teaspoon Pepper
- 1/4 Cup Skim Milk
- 1/2 Cup Fat Free Mayo
- 1/4 Cup Buttermilk
- 1 1/2 Tablespoons White Vinegar
- 2 1/2 Tablespoons Lemon Juice
Potosí Enchiladas
By AuntieGooper
Mix the Queso Fresco with the onions, add salt and pepper then set aside
- 1 package (12 oz.) Ranchero® Queso Fresco, crumbled
- 1 package (10 oz.) Cacique® Longaniza Fresca
- 1 package (10 oz.) Cacique® Cotija, crumbled
- 12 corn tortillas
- 1 cup onion, diced
- 2 cups potatoes, diced
- 2 cups carrots, diced
- 2 cups red enchilada sauce
- 1 cup canola oil
- Salt and pepper to taste
Almond-Stuffed Pork Chops
By AuntieGooper
For stuffing, melt butter in medium saucepan over medium heat
- 4 Each 4 Each boneless pork loin chops
- 1 Tablespoon butter
- 1/4 Cup chopped almonds
- 1/4 Cup chopped celery
- 1/4 Cup chopped onion
- 2 Tablespoon water
- 1 Teaspoon chicken bouillon granules
- 1/2 Teaspoon dried parsley flakes
- 1/4 Teaspoon almond flavor
- 2 Slice firm white bread, cut into 1/2-inch cubes
- 1 Tablespoon browning and seasoning sauce (optional)
- 1 Tablespoon water (optional)
- 2 Pound heavly cubed chicken
TACO PIE
By AuntieGooper
Preheat oven to 350 degrees
- 1/4 cup butter
- 2/3 cup milk
- 1 package taco seasoning or homemade
- 2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
- 1 pound ground beef
- 1/2 cup chopped onion
- 1/2 cup salsa
- 1 cup shredded lettuce
- 1 medium tomato, chopped
- 1 cup sharp cheddar cheese, shredded
- Sour cream, optional
Down Home Liver 'n' Onions
By AuntieGooper
n a large skillet, heat the oil over medium-high heat and sauté the onions for 8 to 10 minutes, or until tender an...
- 2 tablespoons vegetable oil
- 5 medium-sized onions, cut into wedges
- 1 1/2 pounds beef liver, cut into 3/4-inch strips
- 2 cans (141/2 ounces each) whole white potatoes, drained and cut in half
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Taco Bake
By AuntieGooper
1 Heat oven to 325ºF. Grease rectangular pan, 13x9x2 inches
- 1 pound lean ground beef
- 1 medium onion, chopped (1/2 cup)
- 1 package (1 ounce) seasoning mix
- 1 can (16 ounces) tomato sauce
- 1 can (15.25 ounces) Green Giant® whole kernel corn
- 2 cups shredded Cheddar or process American cheese (8 ounces)
- 2 cups Original Bisquick® mix
- 1 cup milk
- 2 eggs
- Sour cream, chopped tomato and shredded lettuce, if desired
CROCKPOT CHICKEN NACHOS
By AuntieGooper
Line bottom of stoneware in slow cooker with tortilla chips
- 1 small bag tortilla chips
- 4 chicken breasts -- up to 6
- 1 cup picante sauce
- 2 cups Monterey Jack cheese -- grated
- 1/2 cup sour cream
- 1/2 cup guacamole