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Recipes
Chicken Noodle Soup - Trish's Favorite
By CorbettCook
Cut the chicken into bite sized chunks
- 2 c chicken breast cooked
- 1 c carrot chopped
- 1 c celery chopped
- 2 cans cream of chicken soup
- 96 oz chicken broth
- 2 lb gnocchi
- 1 dash salt
- 1 dash garlic salt
- 1 dash lemon pepper
No Bake Grab the Gold Bars
By CorbettCook
Amount Per Serving Calories: 110 Total Fat: 4
- 1 3/4 cups white sugar
- 1/2 cup milk
- 1/2 cup butter
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup crunchy peanut butter
- 3 cups quick-cooking oats
- 1 teaspoon vanilla extract
Easy Pleasing Meatloaf
By CorbettCook
HEAT oven to 375°F. 1 PLACE meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl
- 2 lb. lean ground beef
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1 cup water
- 2 eggs, beaten
- 1/2 cup KRAFT Original Barbecue Sauce, divided
Lemon cupcakes with lemon frosting
By CorbettCook
In a mixing bowl, cream butter and sugar
- Lemon Cream Cupcakes
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups sour cream
- Lemon Frosting
- 3 tablespoons butter, softened
- 2 1/4 cups powdered sugar
- 2 tablespoons lemon juice
- 3/4 teaspoon vanilla
- 1/4 teaspoon grated lemon rind
- 1 Tbsp. milk (1 to 2)
Watermelon Feta Salad
By CorbettCook
CALORIES 270kcal; FAT 17g; CHOL 25mg; SODIUM 470mg; CARB 26g; FIBER 3g; PROTEIN 7g; VIT A 50%; VIT C 60%; CALC 25%;
- 4 oz feta cheese
- 2 lb watermelon slices (or quarters)
- 8 oz grape tomatoes
- 3 tablespoons olive oil
- 2 teaspoons white balsamic vinegar
- 1/2 teaspoon kosher salt
- 3 cups arugula greens (about 5 oz)
- 1 cup sliced red onions
Chick Pea Jardiniere
By CorbettCook
For Vinaigrette: Combine all ingredients in a bowl, and whisk together until a uniform emulsification is reached
- 1 lb. garbanzo beans
- 1 cup matchstick carrots
- 3 Tbl. parsley
- 1/2 cup celery, diced
- 3 Tbl. onions, red, diced
- 1/2 cup green onion, diced
- 1/4 cup onions, red, julienned
- 1 cup Chick Pea Jardiniere Vinaigrette
- 1 c. oil, canola/evo blend
- 3/4 cup vinegar, red wine
- 4 tsp. sea, Garden Spice (Morton's Nature's Seasoning)
- Mustard, french dijon
English Muffin Bread
By CorbettCook
1. Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C)
- 2 cups milk
- 1/2 cup water
- 2 T cornmeal
- 6 cups bread flour
- 2 (.25 ounce) pkg of yeast
- 1 T white sugar
- 2 t salt
- 1/4 t baking soda
Winter Fruit Sangria
By CorbettCook
Nutrition Facts Calories 209, Total Fat (g) 0, Saturated Fat (g) 0, Monounsaturated Fat (g) 0, Polyunsaturated Fat
- 6 dried Calmyrna (light) figs, sliced
- 6 dried apricots, cut into slivers
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/4 cup brandy
- 2 Tbsp. honey
- 1 750 ml. bottle Rioja or Merlot
- 1 10-oz. bottle club soda
Cheesy Apple-Bacon Strata
By CorbettCook
Grease 2 quart casserole. Melt butter in 10 in skillet over medium heat
- 3 tablespoons butter or margarine
- 3 medium Granny Smith apples, peeled and coarsely chopped (3 cups)
- 3 tablespoons packed brown sugar
- 4 cups cubed firm bread (7 slices)
- 1 pound bacon, crispy cooked and coarsely chopped
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 2 1/2 cups milk
- 1 teaspoon ground mustard (dry)
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 5 eggs
Banana Cake with Cream Cheese Frosting
By CorbettCook
This is one of, (if not) the BEST banana cakes I have ever tasted! I thought the oven temp of 275° sounded a littl...
- 1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
- Frosting
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups icing sugar
- Garnish
- chopped walnuts