Cathie davidson's profile page
Recipes
Cathie's Macaroni Salad
By Cathie davidson
1. Combine dressing ingredients 2
- Dressing:
- 1 Cup Mayonnaise
- 1/2 teaspoon salt
- black pepper to taste
- 1/2 pound elbow macaroni, cooked,
- drained
- 3/4 cup chopped green peppers
- 1/4 cup finely chopped carrots (optional)
- 1/4 cup chopped green onion
- 1 cup chopped celery, I use leaves too
- 1 1/2 cup frozen peas
- 2 chopped hard boiled eggs
Green Bean Casserole
By Cathie davidson
Preheat oven to 350 Drain beans
- 2 cans french style green beans
- 1 can cream of mushroom soup
- 1/2 can Durkee onion rings
Sticky Soy-Hoisin Chicken Thighs
By Cathie davidson
Kate Parham, Cooking Light DECEMBER 2013
- 1/4 cup lower-sodium soy sauce
- 3 tablespoons fresh orange juice
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons honey
- 1 tablespoon hoisin sauce
- 1 1/2 teaspoons chili garlic sauce
- 6 bone-in chicken thighs (about 2 pounds)
- 1 teaspoon cornstarch
- Cooking spray
Fig Cookies
By Cathie davidson
Gina Danialak
- 1 Pound Figs
- 1 Cup Raisins
- 1 Cup Dates
- 1 Cup Walnuts
- Honey
- DOUGH
- 4 Cups Flour
- 2 1/2 Teaspoons Baking Powder
- 3/4 Cup sugar
- 3/4 Cup Butter
- 4 Eggs
BBQ Salami
By Cathie davidson
- 1 Large Kosher Salami
- 1/2 cup BBQ sauce
- 1/2 cup brown sugar
Anise Twist Cookies
By Cathie davidson
Preheat oven to 350. Mix 2 cups flour and baking powder
- 1/4 cup oil
- 2 TBL milk
- 1/2 cup eggbeaters
- 1/2 cup sugar
- 1/4 tsp anise oil
- 2 1/2 cups flour, start with 2 cups
- 2 tsp baking powder
Homemade Restaurant Style Salsa
By Cathie davidson
yield: About 6 cups (a.k.a
- 28-ounce can whole tomatoes (peeled) with juice
- 2 10-ounce cans Rotel (diced tomatoes with green chilies)
- 1/4 cup chopped onion
- 1 clove garlic, chopped
- 1 jalepeño, quartered and sliced thin
- 1/2 cup cilantro
- Juice from 1/2 a fresh lime
- 1/4 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon ground cumin
Cheesecake in a Jar
By Cathie davidson
Beat cream cheese, lemon juice, vanilla and sugar until creamy
- 6 , 8 oz Mason Jars
- 8 oz Cream Cheese
- 8 oz Heavy Whipping Cream
- 1/2 tsp Vanilla extract
- 1/2 tsp Lemon juice
- 1/2 cup Sugar
- 2 cups crushed Graham Crackers
- 3 tbsp butter
- 1 cup cherry topping
Fruit Dip
By Cathie davidson
In a bowl, stir together the cream cheese and marshmallow creme until thoroughly combined
- 8-ounce package cream cheese, at room temperature
- 7-ounce jar marshmallow creme
Italian-Style Stuffed Peppers
By Cathie davidson
Preheat oven to 350 degrees F (175 degrees C)
- 4 large green bell peppers, cut in half lengthwise, seeds removed
- 1 pound ground beef sirloin
- 4 ounces ground Italian sausage
- 1 cup cooked brown rice
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1/4 cup freshly grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 (24 ounce) jar Classico® Tomato and Basil Pasta Sauce, divided
- 2 cups shredded part-skim mozzarella cheese
- Fresh chopped parsley