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Recipes
SMOTHERED CHILE COLORADO BURRITOS
By carvalhohm2
Put beef pieces into crock pot
- 1 1/2 lbs. stew meat
- 1 (19 oz) can red enchilada sauce
- 2 beef boullion cubes
- 1 can refried beans
- 5-7 burrito size tortillas
- 1 cup shredded cheese, more or less depend ending on personal preference
Chocolate Cheesecake Bars
By carvalhohm2
Heat oven to 375°F. Grease 13x9-inch pan with shortening or cooking spray
- 1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 2 eggs
- 1 cup semisweet chocolate chips
- 1/4 cup caramel topping, if desired
Carmine's Chicken
By carvalhohm2
Place flour in a shallow dish
- 1/4 cup all-purpose flour
- 4 boneless, skinless chicken breasts, cut in half lengthwise (about 1-1/2 pounds total)
- 2 tablespoons olive oil
- 1/2 pound sweet Italian sausage, cut into 1-inch pieces
- 2 potatoes, peeled and cut into wedges
- 6 pepperoncini, cut in half and stems removed
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 6 garlic cloves, chopped
- 2 sprigs fresh rosemary
- 1 (14-ounce) can ready-to-use chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Pumpkin Pie Dip
By carvalhohm2
With a mixer, cream together both packages of cream cheese, confectioner's sugar, cinnamon and ginger
- 1 (29 oz.) pumpkin pie mix
- 2 (8 oz.) packages cream cheese, softened
- Confectioners Sugar to desired level of sweetness. (About half of a 16 oz box)
- 2 tsp cinnamon
- 1 tsp ground ginger
Chocolate Sugar Cookies
By carvalhohm2
Preheat the oven to 350 degrees
- 14 tablespoons butter
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 large egg
- 2 1/4 cups pastry flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup cocoa
- 1 tablespoon cold water
Southwestern Fiesta Skillet Dinner
By carvalhohm2
Heat oil in 12-inch skillet over medium-high
- 1 tablespoon oil
- 3 or 4 boneless, skinless chicken breasts, thawed
- 1 packet reduced-sodium taco seasoning
- 2 cups water
- 3/4 cup uncooked regular long-grain rice
- 1 (15-ounce) can black beans, drained, rinsed
- 1 cup whole kernel corn
- Shredded cheddar cheese
Salsa Verde Chicken Casserole
By carvalhohm2
Combine the chicken, sour cream and 3/4 cup salsa in a small bowl
- 2 cups shredded rotisserie chicken
- 1 cup (8 ounces) sour cream
- 1-1/2 cups salsa verde, divided
- 8 corn tortillas (6 inches)
- 2 cups chopped tomatoes
- 1/4 cup minced fresh cilantro
- 2 cups (8 ounces) shredded Monterey Jack cheese
- Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves
Bacon Potato Waffles
By carvalhohm2
In a large bowl, combine the flour, sugar, baking powder and salt
- 1 cup King Arthur Unbleached All-Purpose Flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1-1/2 cups mashed potatoes (with added milk and butter)
- 1 cup 2% milk
- 5 tablespoons canola oil
- 1/4 cup finely chopped onion
- 3 bacon strips, cooked and crumbled
- Maple syrup or chunky applesauce
- Additional crumbled cooked bacon, optional
King Ranch Chicken
By carvalhohm2
In a large skillet over medium high heat drizzle about 1 Tbsp olive oil: add the onions, peppers, jalapenos, chipot...
- 4 About 4 lbs of cooked chicken (breasts or whole de-boned), chopped or shredded, your choice.
- 1 large yellow onion, diced
- 1 ( 10.5 oz ) can, cream of mushroom soup
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 C chicken broth
- minimum 1 (10 oz) can jalapeno slices (add more if you like it like that), chopped
- 3 chipotle peppers in adobo sauce, chopped
- 1 (10 oz) can diced tomatoes with green chilies
- 2 medium tomatoes, 1 chopped, 1 sliced
- 1 lb shredded cheese, sharp cheddar or Mexican Blend-etc.
- 12 corn tortillas or a bag of corn tortilla chips
- Garlic, Salt and Pepper (Make your own shaker that contains 1/3 Garlic Salt, 1/3 Salt and 1/3 Pepper, use it for everything)
French Bakery Eclair Cake
By carvalhohm2
Preheat oven to 400 degrees F
- 1 cup water
- 1/2 cup (1 stick) butter
- 1 cup all-purpose flour
- 4 eggs
- 12 ounces cream cheese, softened
- 4 1/2 cups milk
- 3 (4-serving-size) packages instant vanilla pudding and pie filling
- 1 (8-ounce) container frozen whipped topping, thawed
- Chocolate-flavored syrup for topping
- Slivered almonds for garnish (optional)