Melissawelch's profile page
Recipes
Lemon Bars
By melissawelch
SHORTBREAD Place rack in middle of oven
- SHORTBREAD:
- 10 Tbsp unsalted butter, cold
- 2 Tbsp powdered sugar
- 2 Tbsp granulated sugar
- 1 1/4 cups all-purpose flour
- LEMON CURD:
- 4 large egg yolks
- 3/4 cup sugar
- 3 oz lemon juice, freshly squeezed (about 2 1/2 lemons)
- 4 Tbsp unsalted butter, room temperature
- Pinch of salt
- 2 tsp lemon zest
- 2 Tbsp powdered sugar (for dusting)
Salsa cheese dip
By melissawelch
Place block of cream cheese (at room temp) into a glass pie pan
- 8 oz block cream cheese
- 1/2 jar salsa
- 1 cup cheddar cheese
Creamy Lemon Raspberry Pie
By melissawelch
SPREAD raspberry jam over bottom of crust
- 1/4 * 1/4 cup seedless red raspberry jam
- 1 * 1 prepared 9-inch (6 oz.) shortbread crumb crust
- 1/2 * 1/2 pint (about 1 cup) fresh red raspberries, divided
- 4 * 4 ozs. cream cheese, softened
- 1 * 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 2 * 2 pkgs. (about 3.4 oz. each) lemon instant pudding and pie filling mix
- * Grated peel of 1 lemon
- 1 * 1 container (8 oz.) frozen whipped topping, thawed, divided
- * Additional grated lemon peel (optional)
Deviled Eggs
By melissawelch
1. Place eggs in a medium saucepan and cover with cold water
- 6 eggs
- 1/4 cup mayonnaise salt to taste
- 1 Tbs. pickle relish
- 1 dash hot pepper sauce
- Paprika, for garnish
spinach artichoke dip
By melissawelch
Spread the cream cheese and spread it evenly in the bottom of a pie pan
- 1 8 oz block of cream cheese (softened)
- 1 can artichoke hearts (chopped)
- 1 small box frozen spinach (thawed and drained)
- 1 Tablespoons Butter (melted)
- 1 clove Garlic (crushed)
- Parmesan Cheese
Savory Pork Roast with Apple Stuffing
By melissawelch
1. Preheat oven to 350°F
- 2 medium red apples, chopped (about 2 cups)
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 6 cups herb-seasoned stuffing mix
- 1 cup apple juice
- 1/4 cup butter or margarine, melted
- 2 garlic cloves, pressed
- 1 1/2 teaspoons dried rosemary leaves, crushed
- 1 teaspoon rubbed sage
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt
- 1 boneless pork loin roast (2 1/2-3 pounds)
Cheesy Chicken & Rice Casserole
By melissawelch
Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallo...
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 1/3 cups water
- 3/4 cup uncooked regular long-grain white rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cup frozen mixed vegetables
- 4 skinless, boneless chicken breast halves
- 1/2 cup shredded Cheddar cheese
Lattice-Topped Chicken Bake
By melissawelch
Pre heat oven to 375 degrees
- 1 package (16oz) frozen vegetable combination
- 2 cups Chopped cooked chicken
- 1 can (14 3/4 oz) chicken gravy
- 1 cup (4 oz) shredded cheddar cheese
- 1/4 cup Onion, chopped
- 1/8 teaspoon Ground black pepper
- 1 package (8 oz) refridgerated crescent rolls.
Salsa-Cream-Chicken
By melissawelch
1. Mix heavy cream and salsa in a casserole
- 4 - 4 chicken breasts
- 400 - 400 ml heavy cream
- 400 - 400 ml salsa
crockpot-stuffed pasta shells
By melissawelch
1. Cook pasta shells according to directions, just until tender and drain
- 18 jumbo pasta shells
- 1 lb. lean ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 2 c. Mozzarella cheese, shredded
- 1/2 c. seasoned bread crumbs
- 1 tbsp. parsley flakes
- 1 egg, beaten
- 2 jars meatless spaghetti sauce (151/2 oz. each)
- 1/2 c. grated Parmesan cheese