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Recipes
Buffalo Chicken Pasta Bake
By CJKK
Heat oven to 350 degrees Prepare Egg Noodles as directed on package
- 12 oz Egg Noodles
- 3- 8 oz blocks Low Fat Cream Cheese
- 5 oz Frank's Red Hot Sauce
- 1/2 Cup Ranch or Blue Cheese Dressing, we prefer ranch
- 3 Cups Tyson Grilled & Ready Chicken Chunks
- 8 oz Shredded Cheddar Cheese
Raspberry Truffle Tart
By CJKK
Directions Heat oven to 375 degrees F
- Crust:
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 1 egg white
- 2 tablespoons ground almonds
- Filling:
- 6 ounces semisweet baking chocolate, broken into pieces
- 1/4 cup butter
- 2 egg yolks
- 2 teaspoons raspberry-flavored liqueur (optional)
- 2 cups fresh raspberries
- Topping:
- 1/4 cup seedless raspberry jam
- 1/4 teaspoon almond extract
- 1 ounce semisweet baking chocolate
- 1 teaspoon vegetable oil
- 1/4 cup sliced almonds
- Mint leaves
Bacon Cheeseburger Biscuit Bombs
By CJKK
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray
- 8 oz lean (at least 80%) ground beef
- 2 teaspoons Montreal steak grill seasoning
- 1/2 cup chopped cooked bacon (6 slices)
- 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
- 4 slices (3/4 oz each) American cheese, cut in quarters
- 1 tablespoon butter, melted
- 1 teaspoon sesame seed
- Ketchup, mustard and pickle slices, if desired
Pineapple Cheesecake Bars
By CJKK
Heat oven to 375°F. Spray bottom only of 13x9-inch pan with cooking spray
- Cheesecake Bars
- 1 1
- can (8 oz) Pillsbury™ refrigerated crescent dough sheet
- 2 2
- packages (8 oz each) cream cheese, softened
- 1/2 1/2
- cup granulated sugar
- 2 2
- eggs
- 1 1
- can (20 oz) pineapple tidbits in juice, drained and juice reserved
- Brown Sugar Glaze and Toppings
- 4 4
- tablespoons butter
- 1/2 1/2
- cup packed brown sugar
- 1/2 1/2
- cup heavy whipping cream
- 1 1
- teaspoon vanilla
- Whipped topping, maraschino cherries, if desired
Cake Ball II
By CJKK
You can use any flavor cake mix and icing
- 1 cake mix
- 1 container ready made frosting
- 1 package almond bark 1 1/4 lb.
Slow-Cooker Buffalo Chicken Soup
By CJKK
In small microwavable bowl, microwave cream cheese uncovered on High 30 to 45 seconds or until softened
- 1 package (8 oz) cream cheese
- 1/3 cup Frank’s™ RedHot Original cayenne pepper sauce
- 3 cups shredded cooked chicken Save $
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 carton (32 oz) Progresso™ chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups shredded Colby Jack cheese (8 oz)
- Additional chopped celery and pepper sauce, and blue cheese crumbles, if desired
Blueberry Smooth
By CJKK
blend
- 1 c frozen strawberries
- 1/2 c frozen blueberries
- 1/3 cup raw oats
- 1 T chia seeds
- 1 cup almond milk (or coconut milk)
- 1 T honey
Sugar Cookie Icing
By CJKK
Directions In a small bowl, stir together confectioners' sugar and milk until smooth
- 1 cup confectioners' sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond extract
- assorted food coloring
Classic Chicken Pot Pie
By CJKK
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1/3 cup butter or margarine
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken or turkey
- 2 cups Green Giant™ Steamers™ frozen mixed vegetables, thawed
Ham Cake-ettes
By CJKK
Mix ham, mashed potatoes, green onions, egg, Dijon mustard, dill weed, salt, black pepper, and 1/4 cup panko bread ...
- 1 cup finely chopped cooked ham
- 1 1/2 cups cold mashed potatoes
- 3 green onions, finely chopped
- 1 egg
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups panko bread crumbs, divided
- 1/2 cup vegetable oil for frying, or as needed