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Recipes
Macaroni and Cheese
By suepeasley
Cook macaroni according to package directions
- 2 cups uncooked elbow macaroni
- 1/2 cup butter, cubed
- 1/2 cup all-purpose flour
- 1-1/2 cups 2% milk
- 1 cup (8 ounces) sour cream
- 8 ounces process cheese (Velveeta), cubed
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon pepper
- 2 cups (8 ounces) shredded cheddar cheese
No Bake S’mores Pie
By suepeasley
reak the chocolate into pieces
- 1 Graham Cracker Crust, 9-inch
- 2/3 Cup Granulated Sugar
- 1/4 Cup Cornstarch
- 1/4 teaspoon Salt
- 1 1/2 Cups Whole Milk
- 4 oz. Baker's Semisweet Baking Chocolate
- 2 Egg Yolks
- 1 teaspoon Butter
- Jett-Puffed marshmallows (1 1/2 cups for filling, 1 cup for sprinkling)
- 1 8 oz. Container of Cool Whip Baker's Sweetened Coconut (for sprinkling)
Veal Scaloppini with Lemon Cream Sauce
By suepeasley
Dip veal into the beaten egg, then press into the bread crumbs
- 8 veal cutlets
- 1 egg
- 1 1/2 cups italian bread crumbs
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup white wine
- 1 TBSP cornstarch
- 1 (15 oz.) can chicken broth
- 1/4 tsp of each garlic salt and lemon pepper
- 1 cup heavy cream
Chocolate Trifle
By suepeasley
Prepare brownie mix in a 13x9x2 inch pan
- 1 (19.80unce package of fudge brownie mix
- 1/2 cup Kahlua
- 3 (3.9 ounce) chocolate instant pudding
- 1 12 ounce tub cool whip
- 6 (1.4 ounce) Heath bars, crushed
Pork with Brie and Pecan Molasses
By suepeasley
1. Cut brie into slices and chop the shallots 2
- 4 oz. Brie, slices
- 3-4 shallots 4 oz. arugula
- 1 pork tenderloin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 TBSP canola oil
- 1 cup chopped pecans
- 1/2 cup light brown sugar
- 1/4 cup molasses
- 1/2 cup water
- 2 TBSP butter
Ravioli with Peas & Brown butter Sauce
By suepeasley
Cook ravioli as directions on package but, add the peas to the water 1 minute before the ravioli is done, drain and...
- 2 (12 oz) packages of cheese ravioli
- 1 cup frozen peas
- 4 TBSP butter
- 1/2 cup chopped walnuts
- 1 tsp grated lemon peel
- 1/4 tsp salt
- 1/2 cup parmesan cheese
Spinach-Mozzarella Crescents
By suepeasley
Preheat oven to 350. Begin by chopping the spinach and olives and putting them in a large mixing bowl
- 2 tubes Pillsbury (or whatever brand) crescent rolls, 8 ct
- 4 • 4 oz crumbled feta cheese
- 4 • 4 oz shredded mozzarella cheese
- 3 • 3 oz fresh baby spinach (about half of a pre-washed bag), chopped
- 2 • 2 oz black olives, finely diced (*this ingredient is optional)
- 1 • 1 egg white, beaten
- 1/4 • 1/4 teaspoon red pepper flakes
- • dash salt and pepper
Stuffed Shells
By suepeasley
Preheat oven to 350 degrees F (175 degrees C)
- 1 (12 ounce) package jumbo pasta shells
- 2 eggs, beaten
- 1 (32 ounce) container ricotta cheese OR mix 1/2 with cottage cheese
- 1 pound shredded mozzarella cheese, divided
- 8 ounces grated Parmesan cheese, divided
- 1 tablespoon dried parsley (I use fresh)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 (28 ounce) jar pasta sauce OR make your own
Gazpacho
By suepeasley
Blend in Vitamix
- 3 cups tomato juice, fresh or canned
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 2 large ripe tomatoes, quartered
- 1 cucumber, peeled and cut into chunks
- 1 small onion, peeled
- 1 sweet green pepper, quartered and seeded
- dash of hot sauce
- salt and pepper to taste
Crock Pot Thai Chicken
By suepeasley
Place all ingredients except peanuts in crock pot
- 2 lbs skinless breasts
- 1 small red bell pepper
- 1 small yellow pepper
- 1 white onion
- 1/2 cup chunky peanut butter
- 1 TBSP lime juice
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 TBSP honey
- 1/4 cup crushed peanuts for topping