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Recipes
Tater Tots Breakfast Casserole
By cooksalot
Preheat oven to 350ºF. Place bacon in the skillet and turn to low heat, cook both sides until it reaches your pr...
- 4 slices of bacon
- 1 white onion
- 1 lb ground sausage
- 2 cups cheese
- 3 eggs
- 2 cups milk
- 2 lbs tater tots
- Chives
Lemon Icebox Cake
By cooksalot
Line a 9x13 inch pan with parchment paper or aluminium foil, then cover completely with one layer of graham crack...
- Lemon Frosting:
- 2 packages lemon pudding mix
- 1 (8 oz) container Cool Whip
- 3 cups whole milk
- 1 (16 oz) package graham crackers
- 1/2 cup (1 stick) butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 2 tablespoons lemon juice
- PREPARATION
Sweet and Sour Pork Tenderloin
By cooksalot
Place pork tenderloin into the insert of your slow cooker
- 1 2-3 pound boneless pork tenderloin
- 1 cup chicken or vegetable broth
- 1/2 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic, chopped
Chipotle Corn Chowder
By cooksalot
Heat a large Dutch oven over medium heat
- 4 slices bacon, cut into 1/2 inch pieces
- 2 tablespoons butter
- 1/4 cup thinly sliced leeks
- 1-2 chipotle peppers, finely minced
- 2 tablespoons flour
- 1 cup white wine
- 3 cups vegetable or chicken stock
- 1-2 Idaho potatoes, diced
- 4 cups fresh or frozen corn
- 1/2 cup half and half
- Salt and pepper
- Cotija cheese for garnish
- Chopped cilantro for garnish
- Jalapeno pepper slices for garnish
White Chicken Lasagna Soup
By cooksalot
40 minutes to prepare serves 6-8
- 1 pound boneless, skinless chicken breasts, cubed, cooked
- 10 lasagna noodles, broken into small pieces
- 7 cups low-sodium chicken broth, divided
- 1 (15 oz.) can cannellini beans, rinsed and drained
- 1 (10 oz.) package frozen baby spinach, thawed
- 1 1/2 cups heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 4 cloves garlic, minced
- 2 carrots, peeled and finely chopped
- 2 bay leaves
- 1 medium yellow onion, finely chopped
- 2 tablespoons olive oil, divided
- 1 tablespoon Italian seasoning
- Kosher salt and freshly ground pepper, to taste
- Parmesan cheese, grated, to taste
- Ricotta, optional
Blueberry Lemon Scones
By cooksalot
ingredients BLUEBERRY LEMON POPPY SEED SCONES: 3 cups all-purpose flour 1 stick unsalted butter (cold, cubed) 3/4 ...
- Mmm
- Mmm
- Mmm
Spinach Salad with warm Bacon Dressing
By cooksalot
In a skillet add the bacon and cook over medium heat until crisp
- Bacon Dressing:
- 5 slices bacon
- 1 1/2 tablespoons finely chopped shallot
- 1/2 cup red wine vinegar
- 2 tablespoons honey mustard, or more to taste
- Salt and freshly ground black pepper
- Spinach Salad:
- 8 cups fresh spinach leaves, stems removed
- 8 ounces white button mushrooms (about 2 1/2 cups), thinly sliced
- 1/2 red onion, thinly sliced
Coconut-Pecan German Chocolate Pie
By cooksalot
In a small bowl, mix flour and salt; cut in lard until crumbly
- FILLING:
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons cold lard
- 3 to 4 tablespoons ice water
- 4 ounces German sweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 can (14 ounces) sweetened condensed milk
- 4 egg yolks
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1 cup chopped pecans
- TOPPING:
- 1/2 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/4 cup butter, cubed
- 2 egg yolks
- 1 cup flaked coconut
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/4 cup chopped pecan
Blueberry Breakfast Cake
By cooksalot
1 HOUR 10 MINUTES TO PREPARE, SERVES 12-16
- 2 cups fresh blueberries
- 2 cups all-purpose flour, divided
- 1 cup sugar, plus 1 tablespoon
- 1 large egg, room temperature
- 1/2 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon cinnamon, optional
Chile Tortilla Eggbake
By cooksalot
: Cover the bottom of the dish with tortillas (at first I wrote, “Cover your bottom with tortillas,” which made...
- 6 flour tortillas, soft-taco size (fewer if the tortillas are larger; I wish I could say that whole-wheat work, but they really kind of don’t)
- 3-4 small cans of chopped green chiles (I use 3) drained and rinsed in a sieve
- 1 pound grated cheese (I use half jack and half cheddar, but all of either would be fine. And we have made it with less cheese than this, I admit, but it wasn’t quite as good. Still, if you need to cheat on that full pound, you can.)
- 5 eggs, beaten
- 2 cups milk (2% or whole, but not skim)
- 1 teaspoon kosher salt (or half as much table salt)