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Recipes
Chicken Pot Pie
By bweber
In 4-quart saucepot combine water, chicken, carrots, celery and onion
- 2 homemade or store-bought pie crusts (about 9-inch each)
- 2 cups water
- 1 lb. boneless skinless chicken breast, cut into 1/2-inch pieces
- 2 carrots, peeled and cubed
- 2 ribs celery, sliced
- 1 medium onion, chopped
- 2 tablespoons chicken bouillon granules
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 4 tablespoons cornstarch
- 1 tablespoon flour
- 1 cup heavy whipping cream
- 1 cup frozen peas
- 1 egg
- 1 tbsp. water
Homemade Butterfinger Candy Bars
By bweber
Directions: Place the candy corn in a large bowl and microwave for 1 minute
- 3 cups candy corn
- 1 1/2 cups smooth peanut butter
- milk chocolate chips or candy melts, for dipping
- Read more at http://www.bunsinmyoven.com/2011/10/25/homemade-butterfinger-candy-bars/#lvBJT2A0gGbO7tz4.99
Easy Stuffed Poblanos
By bweber
Preheat broiler. Prepare rice according to package directions
- 1/2 pound veggie crumbles
- 1 package (8.8 ounces) ready-to-serve Spanish rice
- 4 large poblano peppers
- 1 cup enchilada sauce
- 1/2 cup shredded Mexican cheese blend
- Minced fresh cilantro, optional
Squash and Zucchini Burritos
By bweber
Preheat oven to 350 degrees F (175 degrees C)
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 cloves garlic, pressed
- 2 zucchini, shredded
- 1 large yellow squash, shredded
- 1/2 red bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup green salsa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1 (8 ounce) package Mexican style shredded cheese blend, divided
- 6 burrito-size flour tortillas
- 1 (8 ounce) package Mexican style shredded cheese blend
Cranberry Chipotle Chicken Enchiladas
By bweber
Preheat oven to 350°. Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cu...
- 2-1/2 cups shredded cooked chicken or turkey
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup (4 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided
- 1 can (14 ounces) whole-berry cranberry sauce, divided
- 1/2 cup reduced-fat sour cream
- 1-1/2 cups salsa, divided
- 4 green onions, sliced
- 1/4 cup minced fresh cilantro
- 1 to 2 tablespoons finely chopped chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 8 whole wheat tortilla or flour tortillas (8 inches), warmed
Spinach & Artichoke Panini
By bweber
Evenly spread butter on the outside of two slices of bread
- 8 slices crusty sandwich bread (I used sourdough bread)
- Softened butter for spreading on the bread
- Cream cheese spread
- 1- 6.5 ounce jar Mezzetta Marinated Artichoke Hearts, chopped
- Mezzetta Savory Garlic Spread
- 12 ounces grilled chicken strips
- 8 ounces mozzarella cheese, shredded
- 1 cup baby spinach
Zucchini Parmigiana
By bweber
Cut zucchini into thin rounds and toss with marinara sauce
- 1 Small Zucchini
- 1/2 Cup Marinara Sauce
- 2 TBSP Mozzarella Cheese
- Fresh Basil
Country Apple Coffee Cake
By bweber
Heat oven to 350°F. Using 1 tablespoon of the butter, generously grease 9-inch round cake pan or 8-inch square pa...
- 2 tablespoons LAND O LAKES® Butter, softened
- 1 1/2 cups chopped peeled apples
- 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
- 1/3 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/3 cup light corn syrup
- 1 1/2 teaspoons whiskey, if desired
- 1 LAND O LAKES® Egg
- 1/2 cup Fisher® Chef's Naturals® Pecan Halves or Pieces
- 1/3 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 to 2 teaspoons milk
Lazy Biscuits
By bweber
Southern Living MAY 2014
- 2 1/2 cups self-rising flour
- 1/2 teaspoon sugar
- 1 1/4 cups chilled buttermilk
- 1/2 cup butter, melted
- 2 tablespoons butter, melted
Ricotta Cheese
By bweber
Line a strainer with a double layer of cheesecloth or dampened paper towels and place it over a bowl
- 1 qt whole milk
- ½ c heavy cream
- 1 ½ T fresh lemon juice
- 1/4 teaspoon kosher salt