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Recipes
Pigskin In A Blanket
By MichelleF
Delish ~ This can be prepped & refrigerated up to 4 hours
- Egg
- 2 TB water
- 2 tubes crescent rolls
- 2 pkgs. Lit’l Smokies, whatever flavor you like
- 1 tsp Kosher salt
- 1 tsp pepper
- Yellow mustard
- Ketchup, optional
Honey-Grilled Chicken Sandwiches
By MichelleF
Pillsbury
- Marinade:
- 1/3 cup orange juice
- 2 TB white wine
- 2 TB honey
- Sandwiches:
- 4 boneless, skinless chicken breasts
- 1/4 cup light Ranch dressing
- 2 tsp. honey
- Swiss or Provolone cheese slices
- Whole wheat buns
Chocolate Peanut Butter Cakes
By MichelleF
Valerie Bertinelli, modified ~ The original recipe makes the cake from scratch
- Nonstick cooking spray
- 1 box vanilla cake mix
- Oil & eggs called for in cake mix
- 1 cup + 2 TB buttermilk
- 1 1/2 tsp vanilla extract
- 1 1/2 cups smooth peanut butter, warmed
- 2 cups milk chocolate chips
BLT Wraps
By MichelleF
CenterCut Cook, modified ~ The original recipe used 1 TB mayo & 1 TB Dijon mustard
- Cream Cheese Spread:
- 10 slices bacon
- 1 cup grape tomatoes, quartered
- Salt & pepper, to taste
- 2 cups chopped lettuce, spinach, or romaine
- 4 burrito-sized flour tortillas or veggie wraps
- 3 oz. cream cheese, softened (room temperature)
- 2 TB mayonnaise
- Avocado Spread, optional:
- 1 large avocado, pitted
- 1 TB fresh lime juice
- 1/4 cup regular or light sour cream
- 1/8 tsp salt
- 1/8 tsp pepper
Chocolate Peanut Butter Bundt Cake
By MichelleF
Modified
- Cake:
- 1 box devil’s food cake mix
- 1 (3.9 oz) package instant chocolate pudding mix
- 1 cup regular or light sour cream
- 1 cup canola oil
- 4 eggs
- 1/2 cup warm water
- 1/2 cup peanut butter chips (optional)
- Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1/3 cup powdered sugar
- 4 TB butter, melted
- 1 tsp vanilla extract
- 1/8 tsp salt
- Glaze:
- For Chocolate Glaze:
- 2/3 cup semi-sweet or milk chocolate chips
- 1/3 cup heavy cream
- For Peanut Butter Glaze:
- 2/3 cup peanut butter chips
- 1/3 cup heavy cream
Pepperoni Bread
By MichelleF
365 Days of Baking & More ~ This would be good for lunch or as an appetizer for a party
- 1 (13.8 oz) pkg. pizza dough
- 5 - 6 oz pkg. sliced regular or turkey pepperoni
- 1 pkg. sliced provolone cheese
- 1 pkg. sliced mozzarella cheese
- 3 TB butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Pizza sauce & Ranch dressing
Mozzarella Sticks
By MichelleF
Clinton Kelly, The Chew, modified
- Egg roll wrappers
- Store-bought Mozzarella sticks OR a block of Mozzarella cut into ½” x 4” sticks
- Water
- Salt & pepper
- Canola oil
- Marinara sauce
- Ranch dressing
Tiny Tomato Tarts
By MichelleF
Ree Drummond, modified
- 1 sheet puff pastry, thawed
- 4 - 5 TB Basil pesto
- 3 Roma tomatoes, sliced
- 2 – 3 TB Freshly grated Parmesan
- Olive oil
Tiny Tomato Tarts
By MichelleF
Ree Drummond, modified
- 1 sheet puff pastry, thawed
- 4 - 5 TB Basil pesto
- 3 Roma tomatoes, sliced
- 2 – 3 TB Freshly grated Parmesan
- Olive oil
Crispy Garlic Parmesan Fish
By MichelleF
Café Delites, modified ~ The original recipe uses salmon, but we prefer tilapia
- 6 – 8 tilapia filets
- 1 cup Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 4 cloves garlic, chopped
- 1/2 stick butter, melted
- Salt & pepper
- Lemon wedges, to serve