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Recipes
Mermaid Slushee
By MichelleF
Blend the ingredients for each layer into a blender with ice, rinsing out between layers
- Blue Layer:
- 1 oz Orange Vodka
- 1 oz Blue Curacao
- Green Layer:
- 3 oz Melon Liqueur
- 1 oz Coconut Rum
- 2 oz V8 Splash Pineapple Coconut
- Red Layer:
- 2 oz Grenadine
- 1 oz Spiced Rum
Oven-Fried Chicken
By MichelleF
Season chicken with salt & pepper
- 1 pkg. bone-in chicken thighs, skin removed
- 1 pkg. drumsticks, skin removed
- Salt and pepper
- 1 cup buttermilk
- 2 cloves garlic, minced
- 2 TB chopped fresh parsley, thyme, rosemary & basil mixed
- 3 cups panko bread crumbs OR 2 sleeves Ritz crackers, crushed
- 1/2 tsp paprika
- Oil
Mermaid Slushee
By MichelleF
Blend the ingredients for each layer into a blender with ice, rinsing out between layers
- Blue Layer:
- 1 oz Orange Vodka
- 1 oz Blue Curacao
- Green Layer:
- 3 oz Melon Liqueur
- 1 oz Coconut Rum
- 2 oz V8 Splash Pineapple Coconut
- Red Layer:
- 2 oz Grenadine
- 1 oz Spiced Rum
Lasagna Soup
By MichelleF
A Farmgirl's Dabbles
- For The Soup:
- 2 tsp. olive oil
- 1 1/2 lbs. or 20 oz. pkg. regular or turkey Italian sausage
- 3 cups chopped onions
- 4 garlic cloves, minced
- 2 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 2 TB tomato paste
- 28 oz. regular or petite diced tomatoes
- 2 bay leaves
- 48 oz. chicken stock
- 8 oz. (about 2 1/2 cups) rotini pasta
- 1/2 cup finely chopped fresh basil leaves
- salt & pepper, to taste
- For The Cheesy Yum:
- 8 oz. ricotta
- 1/2 cup grated Parmesan cheese
- 1/4 tsp. salt
- pinch of pepper
- Additional Cheesy Yum:
- 2 c. shredded mozzarella cheese
Mediterranean Chicken & Sausage
By MichelleF
Kraft ~ I used skinless, boneless chicken breasts cut into pieces rather than a whole chicken pieces
- 1 lb. Sweet Italian Sausage, regular or turkey
- 1/2 cup Kraft Special Collection Greek Vinaigrette dressing, divided
- 1 lb. skinless, boneless chicken breasts, cut in pieces
- 8 oz. whole mushrooms, halved or quartered
- 1 can Reduced Sodium Chicken Broth
- 2 TB cornstarch
- 1/4 cup water
- Enough rice to serve
Crockpot Italian Roast
By MichelleF
Cooking Light
- 1 boneless beef roast
- 1 medium onion, sliced
- 1 garlic clove, sliced
- Salt or Tony Chachere's Cajun Seasoning
- Pepper
- Garlic powder
- 2 (8 oz.) cans No Salt Added tomato sauce
- 1 packet Italian dressing mix
One Hour Cinnamon Rolls
By MichelleF
Lilluna ~ I didn’t time this recipe, but it took about an hour
- Filling:
- 1 cup warm water
- 3/4 cup buttermilk, room temperature
- 1/2 cup sugar
- 1/4 cup melted butter
- 3 TB regular yeast, aka Active Dry Yeast
- 1 1/2 tsp salt
- 2 eggs
- 5-6 C. bread flour (start out with 5 & add the 6th cup until the dough is of a good consistency for rolling—I used 5 cups)
- 3 TB butter, melted
- 2/3 cup brown sugar
- 2/3 cup sugar
- 3 TB cinnamon
- Frosting:
- 1/4 cup butter, softened
- 3 cups powdered sugar
- 4 oz. cream cheese, softened at room temperature
- 1 tsp vanilla
- 4 TB milk or half & half, or enough to make it spreading consistency
Buttery Herb Rolls
By MichelleF
Thaw rolls. Drizzle butter over rolls
- 1 pkg. Sister Schubert's Parker House Style Rolls
- 1/4 cup butter, melted
- 1 tsp. dried parsley flakes
- 1/2 tsp. garlic salt
- 2 TB grated Parmesan cheese
- 1/4 cup shredded Mozzarella cheese
Caprese Garlic Bread
By MichelleF
Two Peas and Their Pod
- 1/2 loaf French bread
- 4 TB salted butter
- 3 cloves garlic, minced
- 12 oz. fresh mozzarella cheese, sliced
- 1/2 cup balsamic vinegar
- 2 medium tomatoes, sliced
- Salt & pepper, to taste
- 1/3 cup chopped fresh basil
Pecan Bars
By MichelleF
Preheat oven to 350°F. Unroll dough & press in bottom & ½ inch up sides of a greased 9 x 13 pan
- 1 can (8 oz) refrigerated crescent rolls
- 3/4 cup chopped pecans
- 1/2 cup sugar
- 1/2 cup corn syrup
- 2 TB butter or margarine, melted
- 1 tsp vanilla
- 1 egg, beaten