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Recipes
Crock-pot Swiss Steak
By AuntieGooper
Season meat with salt and pepper
- 2 lb Round steak (cut in pieces)
- 3 T Flour
- 2 T Oil
- 1 can Tomatoes -- 16 oz; chopped
- 1 lg Onion -- chopped fine
- 2 Celery stalks -- chop fine
- 1 T Dijon mustard
- 2 T Wine vinegar
- 2 Beef bouillon cubes
- 1 T Worcestershire sauce
- 1 Bay leaf
- Salt
- Pepper
Left Over Ham
By AuntieGooper
** In a crock pot, I would say 4 hours on low
- 2 cups of elbow macaroni (uncooked)
- 1 can cream of mushroom
- 1 soup can of milk
- 1 can whole kernel corn, drained
- 1 pkg dry ranch seasoning mix
- 3 cups chopped ham
- 1/4 block Velveeta cheese (cut up)
Ball Park Big Dogs
By AuntieGooper
my grandson loves this
- 8 Ball Park Franks
- 6 oz. sharp Cheddar cheese
- 16 strips bacon
- 6 tsp. ketchup or barbecue sauce
- 8 hot dog buns
Caramel Apple Oatmeal Cookies
By AuntieGooper
1. Preheat oven to 350°. 2
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 6 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract $
- 1 large egg $
- 3/4 cup finely chopped dried apple slices
- 3/4 cup caramel bits or 16 small soft caramel candies, chopped
Grilled Mexican Barbecue Chicken
By AuntieGooper
Mix the barbecue sauce and taco seasoning in the small bowl
- 1 cup barbecue sauce
- 1 package of your favorite taco seasoning
- 1 package boneless, skinless chicken breasts (4-5 breast)
PARTY POTATOES
By AuntieGooper
Preheat oven to 450 degrees
- 2 large unpeeled baking potatoes
- olive or vegetable oil
- 1 cup Colby-Jack cheese
- 6 bacon slices
- 1/3 cup green onion sliced (about 2)
- 1/4 cup barbeque sauce or salsa
Southwestern Pasta Salad
By AuntieGooper
1. Cook pasta as directed on box, adding corn during last 2 minutes of cook time
- 2 cups uncooked rotini pasta (8 ounces)
- 1 cup Cascadian Farm® frozen organic sweet corn
- 1 jar Muir Glen® organic medium garlic-cilantro salsa (16 ounces)
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 1/2 teaspoon coarse (kosher or sea) salt
- 1/4 cup chopped fresh cilantro
- 1 medium red bell pepper, chopped (1 cup)
- 1 can Progresso® black beans, drained, rinsed (15 ounces)
- 1 can sliced ripe olives, drained (2.25 ounces)
Authentic Chile Relleno
By AuntieGooper
Preheat the ovens broiler and set the oven rack at about 6 inches from the heat source
- 4 large poblano peppers
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Cheddar cheese
- 1/4 cup all-purpose flour for dredging
- 1 (14.5 ounce) can Mexican-style stewed tomatoes
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chicken broth
- 2 tablespoons distilled white vinegar
- 1 teaspoon dried Mexican oregano, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon hot pepper sauce (such as Cholula®)
- 1/8 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 5 egg whites at room temperature
- 1 egg yolk, beaten
- 1/4 cup all-purpose flour for dredging
- 1 cup oil for frying, or as needed
- sour cream and lettuce for garnish
Puffs
By AuntieGooper
1. Preheat oven to 400F 2
- 1 cup water
- 1 stick butter
- 1 cup flour
- 1/4 teaspoon salt
- 4 eggs
Chicken Strips with Blue Cheese Dressing
By AuntieGooper
To prepare chicken, combine buttermilk and hot sauce in a shallow dish
- Dressing:
- Chicken:$
- 1/2 cup low-fat buttermilk
- 1/2 teaspoon hot sauce
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 pound chicken breast tenders
- 1 tablespoon canola oil
- 1/2 cup fat-free mayonnaise $
- 1/4 cup (1 ounce) crumbled blue cheese
- 1 tablespoon red wine vinegar
- 1 teaspoon bottled minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper