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Recipes
Veggie Ranch Tortilla Pinwheels Recipe
By sklesley
In a small bowl, beat cream cheese and dressing mix until blended
- 2 packages (8 ounces each) cream cheese, softened
- 1 envelope ranch salad dressing mix
- 5 green onions, chopped
- 1 can (4 ounces) chopped green chilies, drained
- 1 can (3.8 ounces) sliced ripe olives, drained
- 1 celery rib, chopped
- 1/4 cup chopped sweet red pepper
- 2 to 3 tablespoons real bacon bits
- 8 flour tortillas (10 inches)
Creamy Coleslaw Recipe
By sklesley
Place coleslaw mix in a large bowl
- 1 package (14 ounces) coleslaw mix
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup sugar
- 3/4 teaspoon seasoned salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon celery salt
Easy Caramel Apple Bars
By sklesley
1 Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray
- 1/2 cup cold butter
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
- 1 egg
- 1 cup finely chopped peeled apple
- 3/4 cup caramel topping
- 1/4 cup Gold Medal™ all-purpose flour
Rolled Italian Meat Loaf
By sklesley
Heat oven to 350. In a large bowl, mix ground beef, sausage, egg, 1/2 cup of the pizza sauce, the bread crumbs, an...
- 1 1/4 lb. extra-lean ground beef
- 3/4 lb. bulk Italian sausage
- 1 egg
- 1 can (8 0z.) pizza sauce
- 1/4 cup Progresso Italian style bread crumbs
- 1/4 tsp. pepper
- 2 cups shredded 6 cheese Italian cheese blend (8 0z.)
- 2 cups loosely packed fresh spinach leaves
Stuffed Pepper Soup
By sklesley
In a large pot, brown ground beef with onion and pepper on medium-high heat
- 1 lb. ground beef
- 1 small onion, diced
- 1 large bell pepper, diced
- 1 (29 oz.) can diced tomatoes
- 1 (10 oz.) can tomato soup (or tomato sauce)
- 1 (14 0z.) can chicken (or beef) broth
- 2 cups cooked rice
- 1 tbsp. sugar
- 1 tsp. garlic powder
- Salt and pepper to taste
- Shredded cheese, for topping
Baked Asparagus with Balsamic Butter Sauce
By sklesley
Preheat oven to 400. Arrange asparagus on a baking sheet
- l bunch fresh asparagus, trimmed
- Cooking spray
- Salt and pepper
- 2 tbsp. butter
- 1 tbsp. soy sauce
- 1 tsp. balsamic vinegar
Penne, Tomato, and Mozzarella Salad
By sklesley
Cook pasta in a large pot of boiling salted water as directed on package, until just tender
- 1 (12 ounce) package penne pasta
- 1/4 cup olive oil
- 1 bunch green onions, chopped
- 1 clove garlic, minced
- 1 cup quartered cherry tomatoes
- salt and pepper to taste
- 5 ounces mozzarella cheese, diced
- 1/2 cup grated Parmesan cheese
- 4 ounces fresh basil
- 12 large black olives, halved
Crescent Layer Bars
By sklesley
Heat oven to 375°F (350°F for dark pans)
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 cup white vanilla baking chips
- 1 cup semisweet chocolate chips
- 1 cup slivered almonds
- 1 cup cashew halves and pieces
- 1 can (14 oz) sweetened condensed milk (not evaporated)
Spice Cake Bars with Salted Caramel Icing
By sklesley
Preheat oven to 350. Grease a 9x13" pan
- Frosting:
- l pkg. spice cake mix
- 3/4 cup butter, melted
- 1/3 cup evaporated milk
- 1 egg
- 1/3 cup packed brown sugar
- 1/3 cup evaporated milk
- 1/4 cup butter, cubed
- 2 cups confectioners' sugar
- 1 tsp. vanilla
- 1/2 tsp. sea salt
Are You Kidding Cake
By sklesley
Combine any flavors of cake mix and pie filling
- 1 box cake mix
- 3 eggs
- 1 can pie filling