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Recipes
Gina's Spicy Corn Chowder
By martsalmon
Directions In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered
- Ingredients
- 4 pieces thick-sliced bacon, chopped
- 1 medium Vidalia onion, finely chopped
- 1 medium red bell pepper, chopped
- Salt and freshly ground black pepper
- 1 small jalapeno, chopped seeds and ribs removed
- 3 cloves garlic, finely chopped
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 2 large red potatoes, well scrubbed and small diced
- 1 cup heavy cream
- 16 ounces frozen corn
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
Ghosts on Broomsticks
By martsalmon
1. Line large cookie sheet with waxed paper or parchment paper
- 1 roll (0.75 oz) Betty Crocker® Fruit by the Foot® chewy fruit snack in 3-foot roll (any flavor), unwrapped
- 14 pretzel sticks (2 to 3 inches long)
- 2/3 cup white vanilla chips, melted
- 1 1/2 teaspoons miniature semisweet chocolate chips (52 chips)
Buffalo chicken dip
By martsalmon
DIRECTIONS Mix and bake at 350 degrees for 25-30 minutes
- INGREDIENTS
- • 1 package (8 ounces) cream cheese, softened
- • 2 cups sour cream
- • 1 cup blue cheese salad dressing
- • 1/2 cup buffalo wing sauce
- • 2 1/2 cups shredded chicken, cooked
- • 8 ounces provolone cheese, shredded
Chocolate Chip Cookies
By martsalmon
Cook Time15 min Level Easy Yield 2 dozen
- Ingredients
- 1 1/2 sticks unsalted butter, cut into cubes
- 1/2 cup dark brown sugar, packed
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 1/2 teaspoons instant espresso
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup good quality chocolate chips or chunks
Monte Cristo Sandwich
By martsalmon
Cook Time5 min Level Easy Yield 1 sandwich
- Ingredients
- 3 slices white bread
- Mayonnaise, as needed
- 2 slices Gouda (smokey)
- 2 slices turkey
- 3 large eggs, beaten
- 1/4 cup milk
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- Strawberry slices, for garnish
- Orange wedges, for garnish
- Serving suggestion: Blackberry jam
Halloween Chex® Mix
By martsalmon
1. In medium microwavable bowl, microwave chopped baking bars uncovered on High 1 minute to 1 minute 30 seconds, st...
- 4 oz white chocolate baking bars, coarsely chopped
- 2 cups Corn Chex® or Rice Chex® cereal
- 1 cup bite-size pretzel twists
- 1/4 cup raisins
- 1/2 cup candy corn
- 2 tablespoons Betty Crocker® orange and black candy decors
Hot and Spicy Chex® Party Mix
By martsalmon
1. Heat oven to 250°F. 2
- 1/4 cup butter or margarine
- 1 tablespoon Worcestershire sauce
- 1 1/4 teaspoons seasoned salt
- 2 to 3 teaspoons red pepper sauce
- 3 cups Corn Chex® cereal
- 3 cups Rice Chex® cereal
- 3 cups Wheat Chex® cereal
- 1 cup mixed nuts
- 1 cup pretzels
- 1 cup bite-size cheese crackers
Gina's Shrimp Corn Dogs
By martsalmon
Directions Add all the shrimp ingredients to a food processor and pulse until well combined and smooth
- Shrimp:
- 1 pound raw shrimp, peeled and deveined
- 1 clove garlic, minced
- 1 shallot, finely chopped
- 1/2 lemon, zested and juiced
- 1/4 cup bread crumbs
- Kosher salt and freshly ground black pepper
- Buttermilk Corn Batter:
- 2 cups all-purpose flour
- 1 egg
- 2 cups yellow cornmeal
- 1 teaspoon garlic powder
- 3 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 2 1/2 cups buttermilk
- Special equipment: Thick wooden pop sticks
- Dipping Sauce, recipe follows
Memphis Sweet Potato Fries
By martsalmon
Ingredients 4 tablespoons olive oil 1 teaspoon paprika 1 teaspoon ground cinnamon 2 sweet potatoes, peeled a
- Ingredients
- 4 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 2 sweet potatoes, peeled and cut lengthwise into 1/2-inch wide strips
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
Easy Rice Bake Casserole
By martsalmon
Directions Preheat oven to 350 degrees F
- Ingredients
- 2 tablespoons butter, plus more for dish
- 1 small onion, minced
- Pinch cayenne pepper
- 1 package frozen spinach, thawed, drained and chopped
- 1 cup milk
- 2 eggs
- 2 cups shredded sharp Cheddar, plus extra for top
- 4 cups cooked rice
- 1 teaspoon freshly chopped parsley leaves
- 1 teaspoon freshly chopped thyme leaves
- 1 teaspoon chopped basil leaves
- Salt and freshly ground black pepper