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Recipes
Apple Crisp Stuffed Apples (Crockpot)
By Cathie davidson
1. First, wash and core your apples
- 4-6 Apples
- 1 cup Brown Sugar
- 1 cup Margarine
- 3/4 cup Chopped Pecans
- 1 cup Instant Oats
- 1/2 teaspoon Cinnamon
Mexican Drunken Shrimp
By Cathie davidson
Nina's Cooking Journey
- For shrimp:
- 14 jumbo shrimp, peeled and deveined
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 7 slices bacon, halved crosswise
- 2 tbsp canola oil
- 2 cloves garlic, minced
- 1/2 cup tequila
- 1/2 cup low sodium chicken broth
- 3 tbsp unsalted butter
- For guacamole:
- 2 ripe avocados
- 3 1/2 tsp fresh lime juice (1-2 limes)
- 1/2 cup and 2 tbsp diced tomato
- 2 tbsp minced onion
- 4 tsp minced, seeded jalapeno
- 3 tbsp minced fresh cilantro
- 1/2 tsp salt
- 1/4 tsp pepper
Dump Bars
By Cathie davidson
Preheat oven to 350. Dump all ingredients in bowl except chocolate chips; mix well and spread into 13x9x2 greased p...
- 2 cups sugar
- 1 3/4 cups flour
- 5 eggs
- 1/2 cup cocoa
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 cup Oil
- 1 cup chocolate chips
Chicken Enchiladas I
By Cathie davidson
Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves
- 1 onion, chopped
- 1/2 pint sour cream
- 1 cup shredded Cheddar cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (optional)
- 1 small jar Frontega grill salsa
- 1 tablespoon chili powder
- 1 4 oz can chopped green chilies
- 1 clove garlic, minced
- 8 (10 inch) flour tortillas
- 1 (10 ounce) can or jar of enchilada sauce
- 3/4 cup shredded Cheddar cheese
Santa Fe Breakfast Burrito Recipe
By Cathie davidson
1. Preheat oven to 350°F
- 1 1/2 lbs ground beef or 1 1/2 lbs ground chicken or 1 1/2 lbs ground pork
- 1 cup water
- 1 (4 ounce) cans chopped green chilies, undrained
- 1 (1 1/4 ounce) packages taco seasoning mix
- 2 cups crushed corn flakes or 2 cups breadcrumbs, crushed to 3/4 c
- 1 loaf frozen bread dough, thawed
- 1 cup shredded cheddar cheese
- 1 teaspoon margarine, melted
- chili powder
- salsa
- sour cream
Roasted Red Pepper Hummus
By Cathie davidson
1. Whisk the tahini and olive oil together in a small bowl or measuring cup; set aside
- 1/2 cup (71 grams) tahini
- 1/4 cup (56 grams) extra-virgin olive oil
- 2 (14-ounce) cans (794 grams) chickpeas, rinsed well and drained
- 1 cup roasted red peppers, rinsed and patted dry
- 1 clove garlic, minced
- 1 teaspoon salt
- Pinch of cayenne pepper
- 3 tablespoons (15mL) lemon juice
- Minced parsley, to garnish
Creamy Mushroom-Fontina Pasta
By Cathie davidson
yield: 4 servings prep time: 25 minutes cook time: 20 minutes total time: 45 minutes
- 10 ounces dried wide pasta (I used mafalda)
- 1/2 cup unsalted butter, divided
- 20 ounces cremini mushrooms, sliced
- 1/2 cup finely chopped shallots (about 2 large shallots)
- 1/3 cup dry white wine
- 1 teaspoon salt
- 8 ounces Fontina cheese, diced small
- 1/2 cup chopped parsley
- Salt and freshly ground pepper, to taste
Cheerio Treats
By Cathie davidson
Grease 13x9x2 inch pan. Microwave butter or margarine in large microwavable bowl on HIGH for 45 seconds
- 3 tablespoons butter or margarine
- 6 cups miniature marshmallows
- 1/2 cup smooth peanut butter
- 5 cups cheerios®
BBQ Bacon Ranch Dip
By Cathie davidson
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browne...
- 7 slices bacon
- 2 (8 ounce) packages cream cheese, softened
- 1 (1 ounce) envelope ranch dressing mix
- 1/2 cup barbeque sauce
- 1 green bell pepper, chopped
- 1 tomato, chopped
- 1 1/2 cups shredded sharp Cheddar cheese
Mini Mexican Burgers
By Cathie davidson
Combine ground beef, taco mix, 1/4 cup salsa and 2 eggs, mix just until blended
- 2 pounds Ground Beef
- 1/4 cup salsa
- 1 package dry taco seasoning mix
- 2 eggs
- 6 slices american cheese
- 24 mini dinner rolls
- shredded lettuce
- diced tomato