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Recipes
Chicken Enchiladas IV
By theresaoneil
Preheat oven to 350 degrees F (175 degrees C)
- 4 cooked skinless, boneless chicken breast halves
- 1 cup sour cream
- 2 cups shredded Cheddar cheese
- 4 green onions, chopped
- 1 tablespoon ground cumin
- 1/4 cup chopped fresh cilantro
- salt and pepper to taste
- 1 (12 ounce) package corn tortillas
- 1 (8 ounce) jar salsa
Pumpkin Fluff Dip
By theresaoneil
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 (5 ounce) package instant vanilla pudding mix
- 1 (15 ounce) can solid pack pumpkin
- 1 teaspoon pumpkin pie spice
Wilton's Buttercream Icing
By theresaoneil
We make it easy...You make it amazing!™ Our Buttercream Icing recipe is perfect for spreading or decorating
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine softened
- 1 teaspoon clear vanilla extract Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
- 4 cups sifted confectioners' sugar (approximately 1 lb.)
- 2 tablespoons milk
Slow Cooker Chicken Cordon Bleu
By theresaoneil
Mix together the cream of chicken soup and milk in a small bowl
- 6 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- 4 ounces sliced ham
- 4 ounces sliced Swiss cheese
- 1 (8 ounce) package herbed dry bread stuffing mix
- 1/4 cup butter, melted
Salmon Chowder
By theresaoneil
Coastal Living MARCH 2007
- 2 (8-ounce) salmon fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup butter
- 1 cup chopped onion
- 1/2 cup chopped celery
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1 pound red potatoes, cut into 1/2-inch pieces
- 1 (9-ounce) package frozen corn, thawed
- 2 cups half-and-half
- 6 thick-cut bacon slices, cooked and crumbled
Cordon Bleu Lasagna Recipe
By theresaoneil
Preheat oven to 350°. In a large bowl, combine eggs, ricotta, cottage cheese, Parmesan and 1/4 cup parsley; set as...
- 2 eggs, lightly beaten
- 1 carton (15 ounces) ricotta cheese
- 1 cup (8 ounces) 4% cottage cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup plus 2 tablespoons minced fresh parsley, divided
- 1 jar (15 ounces) roasted garlic Alfredo sauce
- 2 cups cubed cooked chicken
- 2 cups cubed cooked ham
- 1/4 teaspoon garlic powder
- 6 lasagna noodles, cooked and drained
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 cup (4 ounces) shredded Swiss cheese
Mini Meatballs
By theresaoneil
From Everyday Food. Shape these tiny meatballs, then freeze for up to three months
- 1 lb lean ground beef
- 2 slices bacon, finely chopped (2 ounces)
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 3 tablespoons grated parmesan cheese
- 1 tablespoon plain dried breadcrumbs
- 1 large egg
- 1/8 teaspoon ground nutmeg
- coarse salt
- pepper
Grandma's Gingersnap Cookies
By theresaoneil
Preheat oven to 350 degrees F (175 degrees C)
- 2 cups sifted all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup cinnamon sugar
Honey Caramel Apples
By theresaoneil
In a heavy sauce pan over medium heat, combine cream, honey, and salt
- 4 large (or 6 small) crisp apples, chilled in the fridge for at least 1 hour
- 1 Cup honey
- 1 Cup heavy cream
- 1 pinch salt (about 1/4 teaspoon)
- 1/2 tsp vanilla extract
Blackout Candy Apples
By theresaoneil
Here is how you can make these Blackout Candy Apples too… Place parchment paper onto a cookie sheet and spray wi...
- 8-10 apples
- 8-10 skewers/striped straws
- 2 1/2 cups sugar
- 2/3 cup water
- 1/2 cup light corn syrup
- 1/2 tsp. black paste food color
- 2 drops cinnamon flavor