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Recipes
Baked Potato Casserole
By sklesley
Preheat oven to 350. Cook potatoes 15-20 minutes until tender
- 8 medium-size potatoes, peeled and chopped into 1" chunks
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cups shredded cheddar cheese - divided
- 6 slices bacon, cooked and chopped
- 1 small onion, chopped
- 1/2 cup sour cream
- Green onions or parsley for garnish
Parmesan Chicken
By sklesley
Facebook recipe
- 4 chicken breasts
- 1 Tbsp. olive oil
- 1 cup Parmesan cheese
- 1 cup breadcrumbs
- 1 tsp. pepper
- 1 tsp. garlic powder
Holy Cow Cake
By sklesley
Bake cake as directed. Meanwhile, blend caramel and condensed milk
- Chocolate cake mix, baked as directed
- 1 can sweetened condensed milk
- 8 oz.jar caramel topping
- 4-5 Butterfinger candy bars, crushed
- 1 8 oz. pkg. cream cheese, softened
- 12 oz. cool ship
Carmel Pretzel Bon Bons
By sklesley
Preheat oven to 350. Line a large baking sheet with parchment paper
- 40 mini pretzels
- 40 Kraft caramels, unwrapped
- 10 oz. Bakers Semi-sweet chocolate
- 1/4 tsp. cinnamon
- 1/2 tsp. vanilla
- 1 Tbsp. coconut oil
- 40 whole pecan halves, toasted
- 1/2 c. toasted coconut, optional
Brownies
By sklesley
Preheat oven to 350. Butter a 8 or 9" square pan
- 4 oz. unsweetened chocolate
- 1/4 lb. unsalted butter
- 3 large eggs
- 1 cup sugar
- l tbsp. vanilla
- pinch of salt
- 3/4 cup sifted flour
- 3/4 cup Ghirardelli bittersweet chocolate chips
Crispy Crunchy Chicken Strips
By sklesley
Preheat oven to 400 degrees F (200 degrees C)
- 5 skinless, boneless chicken breasts
- 1 egg
- 2 tablespoons orange juice
- 1 tablespoon molasses
- 1 tablespoon honey
- 8 buttery round crackers, crushed
Slow-Cooker Chicken Tortilla Soup
By sklesley
Place all ingredients, except tortillas, oil, and cilantro into a 4-5 qt
- 1 lb. shredded, cooked chicken
- 1 (15 oz.) can whole peeled tomatoes, mashed
- 1 (10 oz.) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 oz.) can chopped green chiles
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 oz.) can chicken broth
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 bay leaf
- 1 (10 oz.) pkg frozen corn
- 7 corn tortillas
- Vegetable oil
- 1 tbsp. chopped cilantro
Buttery Coconut Cake
By sklesley
Preheat oven to 350. Generously grease a 10" tube pan
- Frosting:
- 3 cups flour
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 1 1/2 cups butter, softened
- 3 cups sugar
- 6 eggs
- 1 cup sour cream
- 1 tsp. vanilla
- 1 (7oz.) pkg. coconut
- 1 cup milk
- 2 tbsp. cornstarch
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 cup vegetable shortening
- 2 tsp. vanilla
- 1/2 (7 oz.) pkg. coconut
Penne with Tomatoes & White Beans
By sklesley
Cook pasta according to directions
- 8 oz. pkg. uncooked penne pasta
- 2 Tbsp. olive oil\1 garlic clove, minced
- 2 cans Italian diced tomatoes, undrained
- 1 can white kidney or cannellini beans, rinsed and drained
- 1 pkg. (10 oz.) fresh spinach, trimmed
- 1/4 cup sliced 5ripe olives
- 1/2 tap. salt
- 1/4 tsp. pepper
- 1/2 cup grated Parmesan cheese
Tomato Soup with Basil Yogurt Sauce
By sklesley
In a large heavy pot, heat oil on medium-low
- 1 tbsp. olive oil
- 3 medium onions, thinly sliced
- Salt and pepper to taste
- Zest from one large orange, peeled off in wide strips
- 6 cloves garlic, minced
- 2 tsp. cumin
- 1 tsp. red pepper flakes
- 2 bay leaves
- 1/3 cup basil leaves (tightly packed) or 2 tbsp. dried basil
- 2 tbsp. dried marjoram
- 1 28 oz. and 1 14 oz. can whole tomatoes
- 8 cups vegetable broth
- Basil-Yogurt Sauce
- 2 cups plain yogurt
- 1 clove garlic, minced
- 4 scallions, thinly sliced
- 1/2 cup packed basil leaves, thinly sliced