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CHOCOLATE MARSHMALLOW PILLOW COOKIES

CHOCOLATE MARSHMALLOW PILLOW COOKIES

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Heat oven to 350 degrees F

  • FROSTING:
  • 1 pouch (1 lb. 1.5 oz) Betty Crocker double chocolate chunk cookie mix
  • 1/4 cup vegetable oil
  • 2 tablespoons water
  • 1 egg
  • 2/3 cup chopped pecans
  • 12 large marshmallows, cut in half
  • 1 cup semisweet chocolate chips (6 oz)
  • 1/3 cup whipping cream
  • 1 teaspoon butter or margarine
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar
0/5 (0 Votes)

WHITE CHOCOLATE CHERRY SHORTBREAD

WHITE CHOCOLATE CHERRY SHORTBREAD

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Simply beautiful and scrumptious says a person who is making them for the second Christmas at her family's request

  • 1/2 cup maraschino cherries, drained and finely chopped
  • 2-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 cup cold butter
  • 12 ounces white chocolate baking squares with cocoa butter, finely chopped
  • 1/2 teaspoon almond extract
  • 2 drops red food coloring (optional)
  • 2 teaspoons shortening
  • White nonpareils and/or red edible glitter (optional)
0/5 (0 Votes)

CHIPOLTE CHICKEN TACO SALAD

CHIPOLTE CHICKEN TACO SALAD

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From Anytime Fitness newsleter, 07/2010

  • DRESSING:
  • 1/3 cup chopped fresh cilantro
  • 2/3 cup light sour cream
  • 1 tablespoon minced chipotle chile, canned in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • SALAD:
  • 4 cups shredded romaine lettuce
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced peeled avocado
  • 1/3 cup thinly vertically sliced red onion
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
  • Preparation
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7-UP BISCUITS

7-UP BISCUITS

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Easy and great tasting! Only four ingredients

  • 2 cups Bisquick mix
  • 1/2 cup sour cream
  • 1/2 cup 7-UP
  • 1/4 cup melted butter
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JEAN SMITH’S CHICKEN DIVAN

JEAN SMITH’S CHICKEN DIVAN

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My all time favorite recipe of Jean's! If asked, I always requested this meal! YUMMY!

  • 2 (10 ounce) package frozen broccoli or 2 bunches fresh
  • 2 cups sliced cooked chicken or 3 chicken breasts, cooked and boned
  • 2 (10-3/4 ounce) cans condensed cream of chicken soup
  • 1 cup mayo or Miracle Whip
  • 1 teaspoon lemon juice
  • 1/2 teaspoon curry powder
  • 1/2 cup shredded sharp cheddar or American cheese
  • 1/2 cup soft bread crumbs
  • 1 tablespoon melted butter
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Oatmeal, Chocolate Chip, and Pecan Cookies

Oatmeal, Chocolate Chip, and Pecan Cookies

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From Cooking Light magazine

  • Worthy of a Special Occasion Rate the Recipe Read Reviews (40)
  • These easy drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.
  • Yield
  • 3 dozen (serving size: 1 cookie)
  • Ingredients
  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 1 cup regular oats
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup semisweet chocolate minichips
0/5 (0 Votes)

JEAN’S TURKEY DRESSING

JEAN’S TURKEY DRESSING

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A very good dressing, much dryer than my mom's but very very tasty!

  • 1 loaf bread dried in an oven at 200 degrees. Dry completely out. Put in plastic bag and roll out with rolling pin.
  • 4 cups dry bread
  • 1/4 teaspoon pepper
  • 1 slightly beaten egg
  • 3 tablespoons butter
  • 2 stalks celery, chopped
  • 1 teaspoon salt (scant)
  • 1/2 teaspoon poultry seasoning or sage
  • 3 tablespoons chopped onion
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CHICKEN LETTUCE WRAPS FROM P.F. CHANG'S

CHICKEN LETTUCE WRAPS FROM P.F. CHANG'S

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This is a spinoff from P.F

  • FOR THE CHICKEN:
  • 1 large egg white
  • 1 tablespoon cornstarch
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1-1/2 pounds skinless, boneless chicken breasts, diced
  • FOR THE STIR-FRY SAUCE:
  • 2 tablespoons oyxter sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch
  • FOR THE NOODLES:
  • 2 bundles cellophane noodles
  • Peanut oil, for frying
  • FOR THE STIR-FRY:
  • 4 tablespoons peanut oil
  • 3 cloves garlic, minced
  • 1 teaspoon minced peeled giner
  • 1 jalapeno pepper, seeded and minced
  • 4 scallions; 2 minced, 2 cut into 1-inch pieces
  • Kosher salt
  • 1/4 teaspoon sugar
  • 1/2 pound shiitake mushrooms, stemmed and diced
  • 3/4 cup diced water chestnuts
  • Small lettuce leaves, for serving
  • Soy sauce, shili paste and/or hot mustard, for serving
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TOFFEE BARS

TOFFEE BARS

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Outstanding and easy to make!

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3/4 cup semisweet chocolate pieces
  • 1/3 cup chopped walnuts or pecans
  • 1/3 cup chocolate-covered toffee pieces
0/5 (0 Votes)

PUMPKIN BARS WITH CREAM CHEESE FROSTING

PUMPKIN BARS WITH CREAM CHEESE FROSTING

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I use a whole can of pumpkin which makes these bars more like pumpkin pie

  • 2 beaten eggs
  • 1 cup granulated sugar
  • 1 cup pumpkin
  • 1/2 cup vegetable oil
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts, optional
0/5 (0 Votes)