Sklesley's profile page
Recipes
Ritz Carlton Tea Room Lemon Pound Cake
By sklesley
Preheat oven to 350. Spray or butter l one large Bundt pan or two loaf pans
- 3 cups flour
- 1 Tbsp. baking powder
- 3/4 tsp. salt
- 3 cups sugar
- 1 cup unsalted butter, room temperature
- 1/2 cup shortening
- 5 large eggs
- 1 cup milk
- 6 Tbsp. lemon juice
- 1 lemon, zested
Banana Pudding Poke Cake
By sklesley
Bake cake mix according to directions, baking in a 9x13" cake pan
- 1 box yellow cake mix
- 2 (3.4 oz.) pkgs. instant banana pudding mix
- 4 cups milk
- 1 (8 oz.) cool whip
- 20 vanilla wafers, crushed
Hearty Chipotle Chicken Soup Recipe
By sklesley
In a Dutch oven, saute onion in oil until tender
- 1 large onion, chopped
- 1 tablespoon canola oil
- 4 garlic cloves, minced
- 4 cups reduced-sodium chicken broth
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
- 3 cups frozen corn
- 2 chipotle peppers in adobo sauce, seeded and minced
- 2 teaspoons adobo sauce
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 cups cubed cooked chicken breast
- 1/2 cup fat-free sour cream
- 1/4 cup minced fresh cilantro
Texan Ranch Chicken Casserole Recipe
By sklesley
In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tende...
- 1 large onion, finely chopped
- 2 celery ribs, finely chopped
- 1 medium green pepper, finely chopped
- 1 medium sweet red pepper, finely chopped
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 3 cups cubed cooked chicken breast
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 tablespoon chili powder
- 12 corn tortillas (6 inches), cut into 1-inch strips
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
Indivudual Chocolate Melting Cakes
By sklesley
Preheat oven to 325. Lightly coat 8 cups of a 12 cup muffin tin with cooking spray
- 10 oz. semisweet or bittersweet chocolate, chopped
- 4 tbsp. unsalted butter
- 5 eggs
- 3/4 cup flour
- 1 1/2 tsp. baking powder
- 1/8 tsp. salt
Cast Iron Skillet Cornbread
By sklesley
Preheat oven to 425. Combine cornmeal, flour, sugar, baking powder, soda, and salt
- 1 1/3 cups cornmeal
- 1 3/4 cups flour
- 2 tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. soda
- 1 1/4 tsp. salt
- 1 3/4 cup buttermilk
- 1 egg plus 1 yolk
- 4 tbsp. unsalted butter, cut into 4 pieces
Veggie Chowder Recipe
By sklesley
In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil
- 2 cups cubed peeled potatoes
- 2 cups reduced-sodium chicken broth
- 1 cup chopped carrots
- 1/2 cup chopped onion
- 1 can (14-3/4 ounces) cream-style corn
- 1 can (12 ounces) fat-free evaporated milk
- 3/4 cup shredded reduced-fat cheddar cheese
- 1/2 cup sliced fresh mushrooms
- 1/4 teaspoon pepper
- 2 tablespoons bacon bits
Delicious Chicken
By sklesley
Place chicken in a greased baking dish
- 4 skinless, boneless chicken breasts
- 1 envelope Lipton onion soup mix
- 1 8 oz. container sour cream
- 1 can cream of chicken soup
Snow Peak Frosting
By sklesley
Easy 7-minute icing recipe
- 3 egg whites
- pinch of salt
- 1 1/4 cups light corn syrup
- 1 tsp. vanilla
Broccoli Cornbread with Cheese
By sklesley
Preheat oven to 375. Grease a 9x13" baking dish
- 1 cup cottage cheese
- 3/4 cup butter, melted
- 4 eggs
- 2 (8.5 oz.) packages corn muffin mix
- 1 (10 oz.) pkg. frozen chopped broccoli, thawed (Drain well and squeeze dry with paper towels.)
- l large onion, chopped
- 1 1/2 cups shredded cheddar cheese, divided