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Recipes
Creamy Corn Chowder
By Nanadi-2
Combine corn, potatoes, onion, and broth in slow cooker
- 1 can (32 oz.) whole kernel corn, drained
- 3 medium potatoes, diced
- 1 onion, chopped
- 2 c. low-sodium chicken broth
- 2 c. milk
- 4 tbsp. butter
Homemade Reese's Cookies
By Nanadi-2
Combine butter, sugars, peanut butter, egg and vanilla and beat until fluffy
- 11 oz Bag Reeses Miniatures
- 1/2 cup softened Butter
- 1/2 cup Sugar
- 1/2 cup Light Brown Sugar
- 1/2 cup Peanut Butter
- 1 Egg
- 1/2 tsp Vanilla
- 1 1/2 cup Flour
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
Ranch Potatoes
By Nanadi-2
Pre-heat the oven to 350 degrees
- 8-10 medium potatoes (cut into 1/2” cubes)
- 1 can cream of mushroom soup (undiluted)
- 1 1/2 cups milk
- 1 envelope ranch dressing mix
- 2 cups shredded cheddar cheese (divided)
- salt and pepper
- 6 bacon slices (cooked until crispy and crumbled)
Chocolate Swirl Banana Bread
By Nanadi-2
Melt the chocolate chips in a medium microwave-safe bowl for 30-second increments, stirring between each increment,...
- 1/2 cup semisweet chocolate chips
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe, darkly speckled bananas, mashed well (about 1 1/2 cups)
- 1/4 cup buttermilk
- 2 large eggs, beaten lightly
- 6 Tablespoons butter, melted and cooled
- 1 1/2 teaspoons vanilla extract
Honey Barbecue Meatloaf
By Nanadi-2
Preheat your oven to 350 degrees
- BBQ Glaze:
- 1 1/2 lbs- ground beef
- 1/2 - cup unsalted saltine or Ritz crackers, crushed
- 1 - egg, beaten
- 1/2 - cup barbecue sauce
- 1 - teaspoon yellow or Dijon mustard
- 1 - tablespoons honey
- 1/4 teaspoon Lawry's seasoning salt
- pepper, to taste
- 1/2 - cup barbecue sauce
- 1 - teaspoon Worcestershire sauce
- 1 - tablespoon honey
One Pan Garlic Herb Chicken and Asparagus
By Nanadi-2
This 20 minute one pan garlic herb chicken and asparagus is full of rich, buttery herb flavors with both chicken an...
- 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness)
- salt and pepper, to taste
- 1 pound asparagus, ends trimmed
- 3 tablespoons butter, divided
- 1 tablespoon minced garlic
- 1/2 teaspoon dried basil (see note)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- salt and pepper, to taste
- fresh herbs for garnish (optional)
Cherry Hand Pies
By Nanadi-2
Preheat oven to 400ºF (200ºC) and line a baking sheet with parchment paper
- 12 ounces frozen cherries
- 2/3 cup (103 g) dried cherries
- 2/3 cup (133 g) sugar
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (14 g) butter
- 2 teaspoons (10 ml) vanilla extract
- 1/8 teaspoon salt
- 2 packages refrigerated pie dough
- 1 egg white
- 1 tablespoon (15 ml) water Coarse sugar, for topping
Rice with Asparagus Mushrooms and Toasted Sesame Seed Recipe
By Nanadi-2
Recipe by McCormick
- 1 cup Arborio rice
- 3 tablespoons McCormick® Sesame Seed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 package (8 ounces) sliced cremini (baby bella) mushrooms
- 1/2 pound asparagus, ends trimmed and cut into 1-inch pieces
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
Muskrat Houses
By Nanadi-2
Put all ingredients, except coconut, in saucepan and bring to slow boil
- 1/2 c. cocoa
- 1 1/2 c. sugar
- 1/2 c. milk
- 1/2 c. butter
- 1 tsp. vanilla
- 3 c. oatmeal
- 1 c. sweetened, shredded coconut
Gingerbread Cupcakes
By Nanadi-2
Place standard baking cup in each of 18 regular size muffin pan cups
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1/2 cup molasses
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3/4 cup water
- For the frosting
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/4 teaspoon salt
- 2 teaspoon ground ginger
- 2 tablespoon molasses
- 2 pounds powdered sugar, sifted