CJKK's profile page
Recipes
Cabbage Roll Soup
By CJKK
Heat the olive oil in a large pot over medium high heat
- 2 teaspoons olive oil
- salt and pepper to taste
- 1 pound ground beef I use 90% lean
- 1 onion finely diced
- 2 teaspoons minced garlic
- 4 cups coarsely chopped green cabbage
- 2 carrots peeled, quartered and sliced
- 4 cups beef broth
- 3 8 ounce cans tomato sauce
- 1/2 cup uncooked long grain rice
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons parsley
Eggnog Bundt Cake
By CJKK
Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour
- Cake
- 1 1
- box Betty Crocker™ Super Moist™ yellow cake mix
- 1 1
- box (3.4 oz) Jell-O™ white chocolate instant pudding & pie filling mix
- 1 1
- cup half-and-half
- 1/2 1/2
- cup vegetable oil Save $
- 4 4
- eggs Save $
- 2 2
- tablespoons bourbon
- 1/2 1/2
- teaspoon ground nutmeg
- Glaze
- 1 1/2 1 1/2
- cups powdered sugar
- 2 2
- to 3 tablespoons half-and-half
- 1/4 1/4
- teaspoon ground nutmeg
- 1/2 1/2
- teaspoon vanilla
Slow-Cooker Stuffed Pepper Soup
By CJKK
Spray 6-quart slow cooker with cooking spray
- 2 lb lean (at least 80%) ground beef Save $
- 2 green bell peppers, diced (about 1 1/2 cups)
- 1 small onion, diced Save $
- 3 to 4 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
- 1 carton (32 oz) Progresso™ beef-flavored broth
- 1 cup water
- 2 tablespoons packed brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 cups cooked rice
- Shredded cheese, if desired
Cake Mix Christmas Cookies
By CJKK
Preheat oven to 350 degrees F and line two baking sheets with parchment
- 1 box vanilla cake mix
- 1 tsp. baking powder
- 2 large eggs
- 1/2 c. canola oil
- 1/2 c. Sprinkles
Caramel Filled Chocolate Cookies
By CJKK
Directions Beat butter until creamy
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 cup unsweetened cocoa powder
- 1 cup chopped walnuts
- 1 tablespoon white sugar
- 48 chocolate-covered caramel candies
Chocolate-Eggnog Cheesecake Squares
By CJKK
1 Heat oven to 300°F
- Crust
- 2 cups chocolate cookie crumbs (from 15-oz box) 1/2 cup butter or margarine, melted
- Filling
- 2 packages (8 oz each) cream cheese, softened 1/2 cup sugar 1 tablespoon all-purpose flour 1/2 cup dairy eggnog 2 eggs 1/2 cup miniature semisweet chocolate chips 1/4 teaspoon ground nutmeg
Chicken Enchilada Crescent Bake
By CJKK
1 Heat oven to 375°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray
- 1 1/2 1 1/2
- cups shredded cooked chicken, cooled
- 1 1
- can (10 oz) Old El Paso™ mild red enchilada sauce
- 1 1
- can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
- 1 1/4 1 1/4
- cups shredded Mexican cheese blend (5 oz)
Cherry Pie
By CJKK
1 Heat oven to 425°F. In medium bowl, mix 2 cups flour and the salt
- Pastry
- 2 2
- cups Gold Medal™ all-purpose flour
- 1 1
- teaspoon salt
- 2/3 2/3
- cup plus 2 tablespoons shortening
- 4 4
- to 6 tablespoons cold water Save $
- Filling
- 1 1/3 1 1/3
- cups sugar
- 1/2 1/2
- cup Gold Medal™ all-purpose flour
- 6 6
- cups sour cherries, pitted
- 2 2
- tablespoons butter or margarine, if desired
Beef Stroganoff - Slow Cooker
By CJKK
1.In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper
- 2 pounds beef stew meat
- 1 cup chopped onion
- 1 can (10 3/4 ounces) condensed cream of golden mushroom soup
- 1 can (10 3/4 ounces) condensed cream of onion soup
- 1 jar (6 ounces) Green Giant® sliced mushrooms, drained
- 1/4 teaspoon pepper
- 1 package (8 ounces) cream cheese, cubed
- 1 container (8 ounces) sour cream
- 6 cups hot cooked noodles or rice
Chicken-Bacon-Ranch Foil Packs
By CJKK
1 Heat oven to 400°F. Spray 6 sheets of heavy-duty foil with cooking spray
- 3 boneless skinless chicken breasts, each cut in half lengthwise Save $
- 1 cup ranch dressing
- 1 bag (12 oz) frozen broccoli florets, cooked
- 2 cups shredded Cheddar cheese (8 oz)
- 6 slices bacon, cooked, crumbled