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Baker Mexi-Cossieroll

Baker Mexi-Cossieroll

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Preheat oven 350. Cook Spanish Rice according to package

  • 1 Box Rice/Roni - Spanish Rice
  • (cook according to package) *does use 1 can diced tomatoes.
  • Use rotel to kick up the heat. Use fire roasted for milder flavor-
  • 2 Tbls Butter
  • 1/2 Onion Diced
  • 1 Can Black Beans
  • 1 Can Green Chile Sauce
  • 1/2 Cup Sour Cream
  • 2.5 Cups Shredded Cheese (colby,jack,cheddar mix)
  • 3 Cups Cooked Chicken (shredded small or bite sized peices)
5/5 (1 Votes)

Citrus Salad with Poppyseed-Lime Vinaigrette

Citrus Salad with Poppyseed-Lime Vinaigrette

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In a bowl gently toss the salad ingredients

  • For the Poppyseed-Lemon Vinaigrette:
  • 2 red oranges, segmented
  • 2 navel oranges, segmented
  • 1 pomelo (or ruby red grapefruit), segmented
  • 1 avocado, medium dice
  • 1/3 cup sliced almonds, toasted
  • 1 head Bibb or butter lettuce, torn into bite size pieces
  • 1 tablespoon poppy seed
  • 1 lime, juiced
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • Salt
  • Pepper
0/5 (0 Votes)

Sausage and Egg Burrito Bar

Sausage and Egg Burrito Bar

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1. Cook sausage, red pepper and jalapeno pepper in a large skillet over medium-high heat 8-10 minutes or until saus...

  • Assorted Toppings:
  • 1 pkg. Jimmy Dean® Hot Flavor Pork Sausage Roll
  • 1 cup chopped red bell pepper
  • 2 jalapeno peppers, seeded, chopped
  • 8 eggs
  • 2 tablespoons milk
  • 4 ounces cream cheese, cut into 1-inch cubes
  • 8 flour tortillas (10 inces), warmed
  • Shredded Mexican cheese blend
  • Black Beans, drained, rinsed
  • Chopped tomatoes
  • Chopped avocado
  • Salsa and sour cream
0/5 (0 Votes)

Cheddar Twisters

Cheddar Twisters

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Heat oven to 375 F. Lightly grease large cookie sheet

  • 2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
  • 6 oz. (1 1/2 cups) finely shredded sharp Cheddar cheese
  • 1/4 cup chopped green onions
  • 1 egg
  • 1 teaspoon water
  • 2 teaspoons sesame seed
  • 1/2 teaspoon garlic salt with parsley blend
0/5 (0 Votes)

PORK CHOPS AND SCALLOPED POTATOES

PORK CHOPS AND SCALLOPED POTATOES

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Preheat oven to 350 degrees F (175 degrees C)

  • 3 tablespoons butter, divided
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 (14.5 ounce) can chicken broth
  • 6 pork chops
  • 6 cups thinly sliced potatoes
  • 1 dash paprika
0/5 (0 Votes)

Flank Steak Chimichurri Nachos

Flank Steak Chimichurri Nachos

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this is SO GOOD

  • 1/2 cup flat-leaf parsley
  • 1/2 cup fresh cilantro
  • 2 cloves peeled garlic
  • 1/2 teaspoon pepper sauce
  • 1/2 cup olive oil
  • 1 pound flank steak
  • Lime flavored tortilla chips
  • 1 1/2 cups shredded mozzarella cheese
  • 1 1/2 cups finely shredded Parmesan cheese
0/5 (0 Votes)

BLT Wrap

BLT Wrap

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Combine mayonnaise and tomatoes in a small bowl

  • 1 cup mayonnaise $
  • 1/2 cup dried tomatoes in oil, drained and chopped
  • 8 (10-inch) flour tortillas $
  • 1 large head iceberg lettuce, chopped $
  • 1 medium onion, thinly sliced (optional) $
  • 16 bacon slices, cooked and crumbled $
  • 1 teaspoon salt
  • 1 teaspoon pepper
0/5 (0 Votes)

Pico De Gallo:

Pico De Gallo:

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In a mixing bowl, combine all ingredients together

  • 4 vine-ripe tomatoes, chopped
  • 1/2 medium red onion, chopped
  • 2 green onions, white and green parts, sliced
  • 1 Serrano chile, minced
  • 1 handful fresh cilantro leaves, chopped
  • 3 garlic cloves, minced
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
0/5 (0 Votes)

MEXICAN CHICKEN

MEXICAN CHICKEN

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Sprinkle the chicken on both sides with taco seasoning; grill or sauté

  • 1 pound boneless chicken breasts
  • 1 teaspoon Seasoning for Tacos
  • Salt, to taste
  • 1/2 cup enchilada sauce
  • 4 ounces cheddar cheese, shredded
  • 3 green onions, chopped
4/5 (1 Votes)

Southern Collards with Cornmeal Dumplings

Southern Collards with Cornmeal Dumplings

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For the collards: In a large pot, combine the turkey wings, broth, hot sauce (add more if you desire) and House Sea...

  • Dumplings:
  • 1 to 1 1/2 pounds smoked turkey wings or necks
  • 2 quarts chicken broth or water
  • 1 teaspoon hot sauce, such as Paula Deen Hot Sauce
  • 1 teaspoon Paula Deen’s House Seasoning, recipe follows
  • One 1-pound bunch collards, center ribs removed, leaves cut into 1/2-inch strips
  • 4 tablespoons (1/2 stick) butter
  • 1 1/2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 small onion, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Paula Deen’s House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
0/5 (0 Votes)