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Recipes
Hearty White Chicken and Corn Chili
By CJKK
In 2-quart saucepan, heat soup, chicken, chiles, beans, chili powder and cumin to boiling, stirring occasionally
- Garnish if desired:
- 3 cans (18 oz each) Progresso™ Rich & Hearty chicken corn chowder
- 2 cups gluten-free or non self-basted chicken cubed chicken
- 2 cans (4 oz) diced green chilies, undrained
- 1 can (15 oz) cannellini beans, drained, rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Gluten-free shredded Cheddar cheese
- Chopped tomato
- Diced avocado
- Chopped fresh cilantro
Buffalo Chicken Dip In A Bread Bowl
By CJKK
Preheat oven to 350°. In a large bowl, combine rotisserie chicken, cream cheese, 3/4 cup cheddar, buffalo sauce, r...
- rotisserie chicken, shredded
- 8 oz. cream cheese
- 1 c. shredded cheddar, divided
- 1/4 c. buffalo sauce
- 1 tbsp. ranch dressing
- Few dashes hot sauce
- 1 boule, top part removed
- Sliced baguette, for serving
Easy Garbanzo Bean Salad
By CJKK
1 Squeeze the juice of three lemons into your serving bowl
- 3 3 3 lemons
- 3 3 3 lemons
- 3 3 3 lemons
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 1 1 1 tablespoon minced garlic
- 1 1 1 tablespoon minced garlic
- 1 1 1 tablespoon minced garlic
- 1 1 1 cucumber, chopped small
- 1 1 1 cucumber, chopped small
- 1 1 1 cucumber, chopped small
- 1/2 1/2 1/2 red onion, chopped small
- 1/2 1/2 1/2 red onion, chopped small
- 1/2 1/2 1/2 red onion, chopped small
- 1 1 1 cup cherry tomatoes, halved
- 1 1 1 cup cherry tomatoes, halved
- 1 1 1 cup cherry tomatoes, halved
- 1 1 1 can (19 oz) Progresso™ Chick Peas, drained and rinsed
- 1 1 1 can (19 oz) Progresso™ Chick Peas, drained and rinsed
- 1 1 1 can (19 oz) Progresso™ Chick Peas, drained and rinsed
- to and pepper, to taste
- to and pepper, to taste
- to and pepper, to taste
- 2 2 to tablespoons chopped fresh parsley (or more, to taste)
- 2 2 to tablespoons chopped fresh parsley (or more, to taste)
- 2 2 to tablespoons chopped fresh parsley (or more, to taste)
Barbequed Pineapple
By CJKK
Directions Peel the pineapple and, leaving it whole, cut out the center core
- 1 fresh pineapple
- 1/4 cup rum
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Butter Snow Flakes
By CJKK
Directions Preheat oven to 350 degrees F (175 degrees C)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup butter
- 1 (3 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Lemon Meringue Slab Pie
By CJKK
Show Images 1 Heat oven to 450°F
- 1 1
- box Pillsbury™ refrigerated pie crusts, softened as directed on box
- Filling
- 2 1/2 2 1/2
- cups sugar
- 1/2 1/2
- cup cornstarch
- 1/2 1/2
- teaspoon salt
- 2 1/2 2 1/2
- cups water
- 3 3
- teaspoons grated lemon peel
- 3/4 3/4
- cup fresh lemon juice
- 5 5
- egg yolks
- 5 5
- tablespoons butter, cut into pieces
- Meringue
- 6 6
- egg whites, room temperature
- 1 1
- teaspoon vanilla
- 1/2 1/2
- teaspoon cream of tartar
- 3/4 3/4
- cup sugar
Chicken Artichoke Casserole Recipe | Recipe4Living
By CJKK
Directions Sauté chicken in melted butter until lightly browned on both sides
- 8 pieces chicken
- 1 can artichoke hearts, well-drained
- 1 can cream of mushroom soup
- 1 lb. mushrooms, sliced
- 1/4 C. sherry
- 1 stick butter
- 1/2 tsp. grated lemon rind
- salt, to taste
- pepper, to taste
Italian Cream Cheese and Ricotta Cheesecake
By CJKK
Directions Preheat oven to 350 degrees F (175 degrees C)
- 2 (8 ounce) packages cream cheese, softened
- 1 (16 ounce) container ricotta cheese
- 1 1/2 cups white sugar
- 4 eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 3 tablespoons flour
- 1/2 cup butter, melted and cooled
- 1 pint sour cream
Crabmeat Cakes with Mustard Sauce
By CJKK
Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet...
- For the Crab Cakes:
- 6 slices white bread, crusts removed
- 1 pound lump crabmeat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg yolk
- 1 stalk celery, finely chopped
- 1/4 cup finely chopped dill pickles
- 1 tablespoon unsalted butter, for frying
- 1 tablespoon olive oil, for frying
- For the Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 1/2 cup low-sodium chicken broth
- 1 cup milk
- 3 tablespoons whole-grain mustard
- 2 teaspoons yellow mustard seeds
- Kosher salt and freshly ground pepper
Grilled Spiced Rib-Eye Steaks
By CJKK
Directions Prepare grill for cooking
- 8 1-inch thick bone-in rib-eye steaks (1 lb. each)
- 1/4 tsp. ground allspice
- 1 tsp. ground cumin
- 2 Tbs. kosher salt