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Recipes
Mini Crescent Dogs
By pamdabear3383
1. Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)
Spicy Glazed Meat Loaf
By pamdabear3383
1. To ease removal of the meat loaf from the cooker, fold two 24-in
- 3/4 cup spicy or regular ketchup
- 1 1/2 lbs lean ground turkey
- 3/4 cup seasoned bread crumbs
- 1/2 cup finely chopped onion
- 1/4 cup grated Parmesan
- 1 large egg
- 1 1/2 Tbsp Worcestershire sauce
- 2 tsp minced garlic
- 1 tsp salt
- 1/2 tsp ground pepper
Caesar Vegetable Dip
By pamdabear3383
1. Mix sour cream, mayonnaise and Caesar dressing until smooth
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 Caesar dressing
- 2 Tablespoons shredded Parmesan cheese
- 2 Tablespoons chopped red bell pepper
- 1 hard-cooked egg, chopped
- Assorted raw vegetables, if desired
Quick Shrimp Fried Rice
By pamdabear3383
1. Heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat
- 5 teaspoons olive oil
- 2 eggs, lightly beaten
- 1 pound frozen, raw, shelled and deveined medium-size shrimp, thawed
- 1 package (8.8 ounces) fully cooked rice pilaf (such as Uncle Ben's Ready Rice)
- 1/2 teaspoon ground ginger
- 1 package (10 ounces) frozen peas and onions, thawed
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 can (5-ounces) sliced water chestnuts, drained
Individual Chicken Pot Pie Pockets
By pamdabear3383
1. Pre-heat oven to 400ºF
- 2 tablespoons butter, plus additional to grease baking sheet
- 2 tablespoons flour, plus additional for rolling out pie dough
- 1/2 cup chicken stock
- 1/4 cup milk or half-n-half
- Salt and ground black pepper
- 1 teaspoon Dijon mustard
- 1 cup finely chopped cooked chicken – you can use rotisserie, deli-sliced or leftovers
- 2 scallions, finely chopped
- 1/4 cup frozen tiny green peas
- 1 small carrot, grated and finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 sheets prepared pie dough
- 1 egg, lightly beaten with a splash of water
FlufferNutter Cupcakes
By pamdabear3383
Preheat the oven to 350 degrees
- -Cupcakes-
- 1 1/2 cups brown sugar
- 1/2 cup canola oil
- 1 1/2 cup peanut butter
- 2 eggs
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 pinch salt
- Nutella
- -Icing-
- 8 large egg whites
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
Cider Punch - Food Network
By pamdabear3383
Combine 4 cups apple cider, 1 cinnamon stick, 3 whole cloves and a pinch of salt in a saucepan
- Apple cider
- Spices
- 1 orange
- Brandy or Bourbon
Slow Cooker Hash Brown Breakfast Casserole
By pamdabear3383
I used a 6 quart Smart-Pot for this recipe
- --30 oz package of plain frozen hash brown (shredded) potatoes
- 4 --4 already-been cooked sausage, or leftover diced ham (I used chicken and apple sausage)
- 1/2 --1/2 onion, diced
- 1 --1 green bell pepper, diced
- 1 1/2 --1 1/2 cups shredded cheese
- 12 --12 eggs
- 1 --1 cup skim or fat free milk
- 1 --1 tsp kosher salt
- 1 --1 tsp black pepper
Sausage Cups
By pamdabear3383
Preheat oven to 350° F. Crumble sausage into medium skillet
- 1 pound Bob Evans Original Sausage Roll
- 1 package Won Ton Wrappers
- 1 cup Monterey Jack Cheese, shredded
- 1 cup Cheddar Cheese, shredded
- 1/2 cup Ranch Dressing
Chicken & Vegetables with Creamy Mustard-Herb Sauce
By pamdabear3383
1. Stir soup and leeks in a 3 1/2-qt or larger slow-cooker until blended
- 1 can (10 3/4 oz) condensed cream of chicken soup with herbs
- 2 leeks (about 8 oz), white and light green parts thinly sliced (1 1/2 cups), rinsed, or 1 1/2 cups sliced scallions
- 4 whole chicken legs (about 2 1/2 lb), skin removed
- 4 medium new potatoes (about 12 oz), cut in 1 1/2-in. chunks
- 8 oz baby carrots (1 1/4 cups)
- 1 Tbsp Dijon mustard
- 2 Tbsp each snipped dill and sliced scallion