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Recipes
Strawberry and Feta Salad
By AuntieGooper
First, let's go ahead and prepare the dressing
- 8 ounces lettuce, torn
- 1 1/2 cups sliced strawberries plus 1/2 cups strawberries halved
- 1/2 cup crumbled feta cheese
- 1/2 cup slivered almonds, toasted
- 1/2 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 1 teaspoon fresh basil, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Chicken Noodle Soup
By AuntieGooper
1 Remove the breast meat from the breast bones, and the thigh meat from the thigh bone, place in a bowl, cover and...
- One 3 1/2-pound chicken, cut into parts—breast, thighs, backs, wings and neck (if available)
- 5 carrots (2 carrots scrubbed clean, but not peeled, cut into 2 inch chunks for the stock, 3 carrots peeled and cut into 1/4-inch rounds for the soup)
- 5 ribs of celery (2 ribs cut into 2 inch pieces for the stock, 3 ribs cut into 1/4-inch thick slices for the soup), including celery tops for the stock
- 1 onion, quartered (for stock, peel on is okay)
- 3 cloves of garlic, peel on, cut in half
- 2 to 3 sprigs of fresh thyme (or a teaspoon of dried)
- 1 bunch of parsley
- 5 whole peppercorns
- Salt
- 8 to 12 ounces of egg noodles (depending on how noodle-y you want your soup)
- Freshly ground black pepper
Green Bean Casserole
By AuntieGooper
2 can (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 2 can (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1 cup milk
- 2 teaspoons soy sauce
- 1/4 teaspoon ground black pepper
- 8 cups cooked cut green beans
- 2 2/3 cups French's® French Fried Onions
Bacon Cheeseburger Quesadillas
By AuntieGooper
Heat a large sauté pan over medium-high heat
- For garnish:
- 1/2 pound lean smoky bacon, chopped
- 1 1/2 pounds ground beef chuck
- Ketchup and mustard
- 4 10-inch flour tortillas
- 1 1/2 cups grated sharp cheddar cheese
- Shredded lettuce
- Diced vine-ripe tomatoes
- Chopped pickles
Grilled Turkey Burgers with Maple Caramelized Onions
By AuntieGooper
1. Preheat grill to medium
- For the Maple caramelized onions:
- 1 1/2 lbs ground turkey (lean meat)
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- 1 egg
- 2 tablespoons parsley, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Olive oil for brushing
- 4 slices American cheese or cheddar
- 4 toasted sesame seed buns
- 2 large onions, thinly sliced
- 3 tablespoons maple syrup
- 1/4 tsp cayenne
- Salt
- Pepper
Oysters with Peach Mignonette
By AuntieGooper
Mix all the ingredients together
- 24 oysters, scrubbed, cleaned, shucked and loosened on half shell
- 1 cup fresh peach, small dice
- 1 tablespoon shallots, minced
- 1/2 cup Champagne vinegar
- 1 teaspoon chives, finely chopped
- 1/4 teaspoon pepper
Pancakes
By AuntieGooper
1 Beat egg until fluffy. 2 Add milk and melted margarine
- 1 egg
- 3/4 cup milk
- 2 tablespoons margarine, melted
- 1 cup flour
- 1 tablespoon sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Peanut Butter Eyeballs
By AuntieGooper
Peanut Butter Eyeballs are a fun, easy Halloween candy recipe for kids and adults alike! You'll love these salty an...
- 1/2 cup smooth peanut butter
- 3 TB butter, chopped
- 1.25 cups powdered sugar
- 1 tsp vanilla extract
- 12 ounces white chocolate candy coating
- 1 small bag candy-coated chocolate pieces, like M&Ms
- red decorating frosting or red edible color marker
Easy Cocoa Mix
By AuntieGooper
For single serving Place rounded 1/4 cup Easy Cocoa Mix in mug or cup; add 3/4 cup boiling water
- Makes about 4 cups mix or 16 servings
- 2 cups nonfat dry milk powder
- 1 cup sugar
- 3/4 cup powdered non-dairy creamer
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon salt
- Combine all ingredients in small bowl until well blended. Spoon
- into1-quart airtight
- container or decorative gift jar; cover.
- Cocoa Marshmallow Mix
- Prepare Easy Cocoa Mix in 2-quart airtight container as directed, adding 1
- package (10-1/2 ounces) miniature marshmallows.
Beet, Onion and Orange Salad
By AuntieGooper
Rachael Ray
- 6 whole beets, roasted or steamed, skinned and sliced
- 1/2 medium red onion, peeled and thinly sliced
- 2 navel oranges, sectioned, peeled and diced
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 tablespoon red wine vinegar (a splash)
- 2 pinches of sugar
- A handful of flat leaf parsley, finely chopped (2-3 tablespoons)
- 2 sprigs fresh oregano, finely chopped (1 tablespoon)
- A few pinches of coarse salt
- Serves 4