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By sklesley
Directions Preheat the oven to 375F Melt the butter in a large pot over medium-high heat, then add onion and ca...
- 4 Tbsp. butter
- 1/2 cup diced onion
- 1/2 cup sliced carrot
- 1/2 cup peas
- 3 cups shredded cooked chicken
- 1/4 cup flour
- 3 cups chicken broth
- 1/4 tsp. Turmeric
- Salt and pepper to taste
- Chopped fresh thyme to taste
- 1/4 cup heavy cream
- 2 whole unbaked pie crusts
- 1 whole egg
- 2 Tbsp. water
Strawberry Angel Dessert Recipe
By sklesley
In a saucepan, combine gelatin and cold water; let stand for 5 minutes to soften
- 1 envelope unflavored gelatin
- 3/4 cup cold water
- 1/2 cup sugar
- 1 package (10 ounces) frozen sliced strawberries, thawed
- 1 carton (8 ounces) frozen whipped topping, thawed
- 5 cups angel food cake cubes
- Fresh strawberries, optional
- Fresh mint, optional
Bacon-Ranch Roasted Cauliflower
By sklesley
Preheat oven to 450. Toss cauliflower with Ranch dressing in a medium bowl; spread onto foil-covered rimmed baking...
- 4 cups cauliflower florets
- 1/3 cup classic Ranch dressing
- 6 slices bacon, cooked and crumbled
- 2 thinly sliced green onions
Basic Meatballs
By sklesley
Heat oven to 400. Cover 2 rimmed baking sheets with foil; spray with cooking spray
- 2 lbs. extra-lean ground beef
- 1 pkg. (6 ox.) Stove Top Stuffing Mix for Chicken
- 1 onion, finely chopped
- 1 cup water
- 2 eggs
Cheesy Bacon Rotel Cups
By sklesley
Preheat oven to 350. Remove Phyllo shells carefully from boxes
- 3 (1.9 oz.) boxes frozen Mini Phyllo shells - 15 per box
- 1 cup mayonnaise
- 1 (10 oz.) can Rotel tomatoes (drained)
- 1/2 cup chopped, cooked bacon
- OR 1 (2.8 oz.) pkg. Oscar Mayer Real Bacon Bits
- 1 1/2 cups shredded Colby and Monterey Jack Cheese
Tex-Mex Fiesta Bake
By sklesley
A cross between a casserole and a dip
- 1 lb. hamburger
- Salt and pepper to taste
- 1 large red onion, chopped
- 1 can (16 oz.) refried beans
- 1 can (4 oz.) chopped green chiles
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup taco sauce
- 1/2 cup salsa
- 1 cup ripe black olives, sliced
- 1 cup sour cream
- 1 large red or green bell pepper, chopped
- Tortilla chips
Pasta Salad - Mexican Style
By sklesley
Cook pasta according to directions, drain and rinse with cold water
- 1 (12 oz.)Pkg. tri-color rotini pasta
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (11 oz.) can Mexican-style corn, drained
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped onion
- 1/2 cup shredded Mexican cheese blend
- 1/3 cup minced fresh cilantro
- 3/4 cup mayonnaise
- 2 Tbsp. taco seasoning mix
- 1 tsp. seasoning salt
- 1 tsp. pepper
Jalapeno Popper Casserole
By sklesley
Preheat oven to 425. Spread tots out in a 9x13" baking dish and bake for 15-20 minutes or until crispy
- 1 32 oz. bag frozen tater tots, thawed
- 2 (8 oz.) pkgs. cream cheese, softened
- 2 cups Mexican cheese blend (grated), divided
- 1 cup sour cream
- 1 cup bacon, crumbled
- 3/4 cup jalapeno pepper, seeds removed, minced plus 3-4 jalapenos, thinly sliced
- 1/3 cup green onion, finely chopped
Impossibly Easy Barbecue Beef Pie
By sklesley
Heat oven to 400. Grease bottom and side of a 9" pie plate
- 3/4 Lb. lean ground beef
- 1 small bell pepper chopped
- 1 medium onion, chopped
- 1/3 cup barbecue sauce
- 1 1/2 cups shredded cheese
- 1/2 cup biscuit mix
- 1/2 cup milk
- 1 egg
Rich Banana Pudding
By sklesley
Layer bananas and vanilla wafers in a large dish
- 2 bags of vanilla wafers
- 6-8 sliced bananas
- 2 cups milk
- 1 (5 oz.) box French vanilla pudding mix
- 1 (8 oz.) cream cheese
- 1 (14 oz.) can sweetened condensed milk
- 1 (12 oz.) container cool whip, thawed