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Recipes
Hawaiian Chicken
By dmason
Combine all ingredients, except chicken, in a small pan
- 1 2 1/2 to 3 lb. chicken cut up and skinned.
- 3/4 cup unsweetened pineapple juice
- 1/3 cup ketchup
- 1/4 cup butter or margarine
- 1/4 cup cider vinegar
- 2 Tbsp cornstarch
- 1 tsp sale
- 1 tsp chli powder
- 1 tsp soy sauce
- 1/2 tsp worcestershire sauce
Pecan-Crusted Chicken
By dmason
Preheat oven to 400 degrees
- 1 cup pecans, toasted
- 1/2 cup bread crumbs
- 1 tsp dried basil
- 4 skinless, boneless chicken breasts (1.5 lbs)
- 1/4 cup honey mustard
Chicken Parmesan
By dmason
Mix bread crumbs and parmesan cheese together
- 4 chicken breasts (skinned and boned)
- 1 beaten egg
- 1 15 oz. can tomato sauce
- 1/4 cup fine bread crumbs (plain or Italian)
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 8 oz. mozzarella cheese (grated)
Hashbrown Casserole
By dmason
Preheat oven to 350 degrees
- 1 (2lb or 30oz) package Ore-Ida country style shredded frozen hash browns, thawed
- 1/2 cup melted butter or margarine
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 (8 oz) container sour cream
- 1 Tbsp of dried onion flakes
- 2 cups shredded Sargento fancy shredded cheddar cheese
- 2 cups crushed Frosted Flakes cereal
McCormick Quesadilla Casserole
By dmason
1. Brown beef and onion in large skillet on med-high heat; drain
- 2 tsp McCormick Chili Powder
- 1 tsp McCormick Ground Cumin
- 1 tsp McCormick Minced Garlic
- 1/2 tsp McCormick Oregano Leaves
- 1/2 tsp McCormick Crushed Red Pepper (optional)
- 1 lb ground beef
- 1/2 cup chopped onion
- 2 cans (8 oz each) tomato sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (8.75 oz) whole kernel corn, undrained
- 1 can (4.5 oz) chopped green chiles, undrained
- 6 flour tortillas (8 in)
- 2 cups shredded cheddar cheese
Campbell's Herb-Roasted Chicken & Vegetables
By dmason
Mix soup, water, 1 tsp oregano, potatoes and carrots in shallow roasting pan
- 1 can (10.75 oz) Cream of Mushroom soup
- 1/3 cup water
- 2 tsp dried oregano leaves, crushed
- 4 medium potatoes, cut in quarters
- 2 cups fresh or frozen baby carrots
- 4 chicken breast halves (2lbs)
- 1/2 tsp paprika
Guacamole
By dmason
Homemade Guacamole
- 3 Lg. or 4 reg. size Avocados
- 1/2 Red Onion, diced
- 1 Lg. Tomato, seeded and diced
- 1 tsp crushed garlic
- 5-6 Tbsp Lime Juice (to taste)
- Kosher salt (to taste)
Cheese Meatloaf
By dmason
Preheat oven to 350 degrees
- 1 lb. ground beef
- 1 egg
- 1 cup coarsely crushed saltines
- 1/4 cup chopped green pepper
- 1/4 cup chopped onion
- 1 1/4 tsp salt
- 1 tsp sugar
- 3/4 cup cheddar cheese
- 1 1/2 tsp worcestershire sauce
- 1 cup tomato juice
- 1/8 tsp pepper
- parsley
Nilla Apple Crisp
By dmason
HEAT oven to 350°F. TOSS apples with 1/4 cup brown sugar and 1 tsp
- 4 large Granny Smith apples (2 lb.), peeled, thinly sliced
- 1/2 cup packed brown sugar, divided
- 2 tsp. ground cinnamon, divided
- 1/3 cup old-fashioned or quick-cooking oats
- 1/4 cup (1/2 stick) cold margarine
- 25 Reduced Fat NILLA Wafers, crushed (about 1 cup crumbs)
- 1-1/2 cups thawed COOL WHIP LITE Whipped Topping
Chocolate Eclair Squares
By dmason
BEAT milk and pudding mixes with whisk 2 min
- 2 cups cold milk
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 64 NILLA Wafers
- 2 squares BAKER'S Semi-Sweet Chocolate