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Recipes
Blueberry Crisp
By mnhenselen
In a bowl combine the blueberries, granulated sugar, corn starch, and lemon juice, and mix to combine evenly
- 4 cups fresh blueberries, washed, drained well
- 1/2 cup granulated white sugar
- 1 tbsp corn starch
- 2 tsp lemon juice
- 1/3 cup packed brown sugar
- 1/2 tsp cinnamon
- 1/3 cup flour
- 3/4 cup quick cooking rolled oats
- pinch of salt
- 1/2 stick softened butter (4 tbsp)
Boston Market Cornbread Copycat
By mnhenselen
Mix both boxes according to directions, and combine the batter
- 1 box Jiffy Mix Cornbread Mix
- 1 box Jiffy Mix Yellow Cake Mix
- OR
- 2 boxes Jiffy Mix Cornbread Mix
- 1 box Duncan Hines Butter Golden Cake Mix (not the one with pudding in the mix.)
Greek Salsa Chicken
By mnhenselen
Preheat oven to 450°. In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil an...
- For the Salsa:
- 4 ounces crumbled feta cheese
- 1 cup halved grape or cherry tomatoes
- 1/4 cup pitted kalamata olives
- 1/4 cup minced fresh parsley
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoon freshly chopped oregano
- For the Chicken:
- 6 boneless, skinless chicken breast halves (7 ounces each)
- pepper to taste
- kosher salt to taste
- 2 tablespoons olive oil
- 2 lemons, cut into wedges
Busy Day Chicken Rice Casserole
By mnhenselen
Preheat oven to 325 degrees F (165 degrees C)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup water
- 1 cup uncooked white rice
- 1 (4.5 ounce) can mushrooms, drained
- 1 pinch garlic powder
- ground black pepper to taste
- 1 (1 ounce) package dry onion soup mix
- 8 skinless, boneless chicken breast halves
Summer Spinach Salad (Pampered Chef)
By mnhenselen
Rinse raspberries. Place in small colander of Salad & Berry Spinner; spin until dry and remove small colander
- 1 cup (250 mL) raspberries
- 7 cups (1.75 L) fresh baby spinach leaves
- 2 firm, ripe medium nectarines or peaches, sliced into thin wedges
- 1/3 cup (75 mL) toasted sliced almonds
- 3/4 cup (175 mL) raspberry vinaigrette
Grilled Teriyaki Pineapple Chicken Sandwiches
By mnhenselen
Marinate your chicken breasts in the teriyaki sauce for at least an hour
- Bonelessskinless chicken breast
- Pineapple slices (in rings)
- Swiss cheese slices
- Thinly sliced red onion
- Teriyaki sauce
- Crusty buns
Italian Dressing (Pampered Chef)
By mnhenselen
Combine all ingredients in Measure, Mix & Pour® or Small Batter Bowl
- 1/2 cup balsamic or white wine vinegar
- 2 pressed garlic cloves
- 1 tablespoon sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1 cup vegetable or olive oil
Chicken enchiladas with avocado cream sauce
By mnhenselen
First make the avocado cream sauce: Melt the butter in a skillet over medium high heat
- Avocado Cream Sauce Ingredients:
- 2 Tbsp. olive oil
- 1 medium white or yellow onion, peeled and thinly sliced
- 2 poblano peppers, stemmed and thinly sliced
- 1 jalapeno pepper, finely diced
- 8-10 flour tortillas
- 4 cups shredded cooked chicken(rotisserie works best)
- 2-3 cups Monterrey Jack cheese
- optional garnish: fresh cilantro, sour cream, and/or shredded cheese
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 cups chicken broth
- 3/4 cup sour cream
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 2 California avocados, peeled and pitted
- 1/2 cup chopped fresh cilantro
- juice of one lime
Pineapple Zucchini Bread
By mnhenselen
Heat oven to 350°F. Grease and flour bottom only of 9x5-inch loaf pan
- Bread:
- 1 cup packed brown sugar
- 1/2 cup butter or margarine, softened
- 1 cup shredded zucchini (1 small)
- 1 can (8 oz) crushed pineapple in juice, undrained, reserving 1 tablespoon liquid
- 2 eggs, slightly beaten
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/2 cup chopped walnuts or pecans
- Glaze:
- 1/2 cup powdered sugar
- Reserved 1 tablespoon pineapple liquid
- 1 teaspoon corn syrup
- 1/4 teaspoon ground cinnamon
Meat and Potato Casserole
By mnhenselen
In large skillet, cook ground beef over medium heat until thoroughly cooked, stirring frequently
- 1 lb lean (at least 80%) ground beef
- 1 can (2.8 oz) French fried onions
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 teaspoon pepper
- 4 cups frozen country-style shredded hash-brown potatoes (from 32-oz bag)
- 2 cups Green Giant™ frozen cut green beans