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Recipes
Slow Cooker Lasagna
By CJKK
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- 1 10-inch 6 to 8 in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
- 2 1 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
- 4 4 to 6 on Low heat setting 4 to 6 hours or until noodles are tender.
- 5 1 10 of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Super-Duper Balsamic Chicken Recipe
By CJKK
Directions Pour the olive oil on bottom of crock pot place in chicken breasts, salt and pepper each breast put sli
- 4 - 6 boneless, skinless, chicken breasts
- 2 14.5 oz. cans diced tomatoes, undrained
- 1 onion, thinly sliced (not chopped)
- 4 garlic cloves, minced
- 1/2 C.balsamic vinegar
- 2 Tbs. olive oil
- 1 tsp. basil
- 1 tsp. rosemary
- 1 tsp. oregano
- 1/2 tsp. thyme
- ground black pepper and salt to taste
Chicken Noodle Casserole
By CJKK
In a large bowl, combine the soup, mayonnaise and lemon juice
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 2 cups cubed cooked chicken
- 1 small onion, chopped
- 1/4 cup chopped green pepper
- 1/4 cup chopped sweet red pepper
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded sharp cheddar cheese, divided
- 12 ounces egg noodles, cooked and drained
Cranberry Streusel Pie
By CJKK
Directions Smash berries
- 1 pound fresh cranberries
- 3/4 cup white sugar
- 1/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup walnuts
- 1/4 cup all-purpose flour
- 1 teaspoon shortening
- 1 recipe pastry for a 9 inch single crust pie
Pepper Crusted Roast Beef Tenderloin
By CJKK
Cooking Instructions Remove the beef from the refrigerator at least 2-1/2 hrs before cooking
- Ingredients
- 3 3 3 pounds
- trimmed and trussed beef tenderloin, preferably center-cut
- Salt
- to taste
- 4 4 4 tablespoons
- vegetable oil, divided
- 2 2 2 cloves
- garlic, minced
- 2 to 6 2 to 6 6 tablespoons
- mixed peppercorns, coarsely cracked (to taste)
- 1 1 1 teaspoon dried basil leaves
- 1 1 1 teaspoon dried oregano leaves
- 2 2 2 tablespoons
- butter
- Cooking Instructions
- 2-1/2 to 350F. from the refrigerator at least 2-1/2 hrs before cooking. Preheat oven to 350F.
- to to twine, truss the beef tenderloin to make a uniform log. Or ask your butcher to truss the tenderloin when you purchase.
- 120 to 125 125 F
- 130 to 135 135 F
- 140 to 145 145 F
- 150 to 155 155
- 160F done: 160F and above
- to 10-15 roast to rest for approx 10-15 minutes before serving.
- To serve, cut across the grain of the beef with a carving knife.
Carrabba's Chicken Bryan
By CJKK
Directions Saute garlic and onion in 2 Tbls
- 1 1 1 tablespoon minced garlic
- 1 1 1 tablespoon minced yellow onion
- 2 2 2 tablespoons butter
- 1 1⁄2 1⁄2 cup dry white wine
- 1 1⁄4 1⁄4 cup fresh lemon juice
- 2 2⁄3 2⁄3 cup cold butter, sliced
- 1 1 1⁄2 1⁄2 cups chopped sun-dried tomatoes
- 1 1⁄4 1⁄4 cup chopped fresh basil
- 1 1⁄2 1⁄2 teaspoon kosher salt
- 1 1⁄2 1⁄2 teaspoon white pepper
- 6 6 6 boneless skinless chicken breast halves
- extra virgin olive oil, for brushing
- 1 1⁄2 1⁄2 teaspoon salt
- 1 1⁄2 1⁄2 teaspoon black pepper
- 8 8 8 ounces caprino goat cheese or 8 ounces other goat cheese, room temperature
Pork Pot Roast
By CJKK
Combine first five ingredients; rub over roast
- 1 teaspoon dried oregano
- 1/2 teaspoon onion salt
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic salt
- 1 boneless pork loin roast (3-1/2 to 4 pounds), trimmed
- 6 medium carrots, peeled and cut into 1-1/2-inch pieces
- 3 large potatoes, peeled and quartered
- 3 small onions, quartered
- 1-1/2 cups beef broth
- 1/3 cup all-purpose flour
- 1/3 cup cold water
- 1/4 teaspoon browning sauce, optional
Apple Streusel Cheesecake Bars
By CJKK
Prize-Winning Recipe 2007! Oatmeal cookie mix and pie filling make it easy to get a delicious apple pie-like bar
- 1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- 2 Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
- 3 Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
- 4 Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
- 5 Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Cheddar Cheese Straws
By CJKK
Step 1 Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended
- 1 1/2 cups butter, softened
- 1 (1-pound) block sharp Cheddar cheese, shredded
- 1 1/2 teaspoons salt
- 1 to 2 teaspoons ground red pepper
- 1/2 teaspoon ground red pepper 4 cups all-purpose flour
Slow Cooker Beef Stroganoff
By CJKK
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- In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
- Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
- Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.