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Recipes
Honey-Baked Beans
By CJKK
Overnight soaking? Hours of simmering? Forget it
- 6 slice(s) thickly cut bacon, chopped
- 1 large onion, chopped
- 2 clove(s) (large) garlic, chopped
- .25 cup(s) tomato paste
- 2 cup(s) chicken broth
- .667 cup(s) brown sugar
- .333 cup(s) honey
- .25 cup(s) sherry vinegar
- 3 tablespoon(s) Dijon mustard
- 1 teaspoon(s) paprika
- 1 teaspoon(s) salt
- .5 teaspoon(s) freshly ground pepper
- 4 can(s) (15-ounce) pinto beans, drained and rinsed
Slow-Cooker Chicken Tortilla Soup
By CJKK
Spray 5- to 6-quart slow cooker with cooking spray
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breasts
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups water
- 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 1 can (11 oz) whole kernel corn, red and green peppers, drained
- 1 can (10 oz) Old El Paso™ enchilada sauce
- 1 large onion, chopped (1 cup)
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 cup chopped fresh cilantro
- 4 cups tortilla chips, coarsely crushed
- 1/2 cup sour cream
Shrimp Louie Spread
By CJKK
Serve well chilled with a basket of crackers
- 8 ounces softened cream cheese
- 1/2 cup mayonnaise
- 1/4 cup chili sauce
- 1 T horseradish
- 1/8 t pepper
- 6 green onions
- 2 cups finely chopped cooked salad shrimp (measure after chopping)**
- Salt to taste
- **It's best to use frozen cooked salad shrimp that you've thawed according to package directions and dried on paper towels. You can also used canned salad shrimp, but they will be more salty which is
Grilled Glazed Salmon
By CJKK
As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, o...
- 1/4 cup(s) Dijon mustard
- 2 tablespoon(s) Dijon mustard
- 1/4 cup(s) prepared horseradish, drained
- 2 tablespoon(s) honey
- 4 (6-ounce) skinless salmon fillets
- Vegetable oil, for rubbing
- Salt
- Freshly ground black pepper
Snowman Sugar Cookie Pie
By CJKK
teps 1 Heat oven to 325°F
- 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
- Butter and egg called for on cookie mix pouch for drop cookies
- 1/4 cup green, red and white candy sprinkles
- 1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
- 1/3 cup blue M&M's™ milk chocolate candies (from 11.4-oz bag)
- 1 large marshmallow
- 1 tablespoon white candy sprinkles
- 2 large black gumdrops
- 1 large orange gumdrop
- 10 brown M&M's™ milk chocolate candies
Slow Cooker Lasagna
By CJKK
Not a valid email address What's your email address? Email Address is required Not a valid email address Betty ...
- 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.
One-Pot Chicken Piccata Pasta
By CJKK
1. In 4-quart Dutch oven, heat olive oil over medium-high heat
- 1 tablespoon olive oil
- 1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons finely chopped garlic
- 3 cups Progresso™ chicken broth (from 32-oz carton)
- 2 teaspoons grated lemon peel and 2 tablespoons lemon juice (from 1 large lemon)
- 8 oz uncooked spaghetti (from 16-oz box), broken in half
- 1/4 cup capers, drained
- 1/2 cup heavy whipping cream
- Chopped Italian (flat-leaf) parsley, if desired
Blueberry-Bourbon Barbecue Sauce
By CJKK
It is not every day that you get a sweet and tangy barbecue sauce that also boasts a healthy dose of antioxidants
- 1 tablespoon(s) canola oil
- 1 small red onion, chopped
- 4 clove(s) garlic, chopped
- 1.5 jalapenos, seeded and chopped
- 1/2 cup(s) bourbon
- 2 cup(s) fresh or frozen (not thawed) blueberries
- 1/2 cup(s) ketchup
- .333 cup(s) cider vinegar
- 2 tablespoon(s) brown sugar
- 1 tablespoon(s) molasses
- 0.125 teaspoon(s) ground allspice
Slow Cooker Louisiana Ribs
By CJKK
Mix the dry rub ingredients in small bowl, and the barbecue sauce ingredients in a small bowl, set aside
- 1 rack pork baby back ribs
- ½ cup water
- For the dry rub
- 1 Tbsp. paprika
- 2 tsp. salt
- 2 tsp. garlic powder
- 1 tsp. pepper
- ¾ tsp. onion powder
- ¾ tsp. dried leaf oregano
- ¾ tsp. dried leaf thyme
- ½ tsp cayenne pepper
- ½ tsp. creole seasoning
- ¼ tsp. crushed red pepper flakes
- ¼ cup packed brown sugar
- For the barbecue sauce
- 1 cup barbecue sauce (use your favorite!)
- ½ tsp. molasses
- ½ tsp. creole seasoning
- ¼ tsp. garlic powder
- ⅛ tsp. onion powder
Chinese Sugar Donuts
By CJKK
Add lukewarm milk to a mixing bowl and sprinkle your yeast on top
- 1/2 cup milk
- 1 teaspoon dry yeast
- 1 Whole Egg
- 1 egg yolk
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 tablespoon butter
- Vegetable oil for frying
- 2 cups sugar; for dusting
- 1 tablespoon olive oil