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Recipes
Mini Taco Bowls Velveeta
By sassy47
Heat oven to 350ºF. Line 8 muffin pan cups with tortillas
- 8 flour tortillas (6 inch), warmed
- 1 lb. lean ground beef
- 1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
- 1 VELVEETA Mini Blocks (4 oz.), cut into 1/2-inch cubes
- 2 Tbsp. milk
- 2 cups shredded lettuce
- 1/2 cup chopped tomatoes
Popcorn Balls
By sassy47
Mix nuts and popcorn, Pour syrup mixture over
- 1/2 ½ cup + 2 tbsp. popcorn kernels, popped
- 1/2 -1 ½ -1 cup nuts 6 oz. corn syrup
- 2 tbsp margarine
- 1 tsp. cold water
- 1 1/4 1¼ cup icing sugar
- 1/2 ½ cup marchmallows
- 1/2 ½ tsp salt
Spinach And Artichoke Dip Hasselback Chicken
By sassy47
Preheat the oven to 350°F (180°C)
- 4 chicken breasts
- 5 cups fresh spinach
- 3/4 cup artichoke heart, drained, rinsed and roughly chopped
- 1 teaspoon garlic powder
- 1/4 cup cream cheese
- 1/3 grated mozzarella
Chicken Enchilada White
By sassy47
Preheat oven to 350 F degrees
- 6 medium flour tortillas
- 1 1/2 cups cooked, shredded chicken
- 1 1/2 cups mixed cheese, mozzarella and cheddar cheese
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups chicken broth
- 3/4 cups sour cream
- 1/4 cup pickled hot peppers, chopped
Weight Loss Magic Soup
By sassy47
In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes
- 2 cans chicken broth (you may use low-sodium)
- 3 cups V-8 juice (low-sodium V8 or even tomato juice)
- 2 cans Italian diced tomatoes
- 1 small onion
- 2 cloves minced garlic
- 1 package sliced mushrooms
- 3 carrots, peeled and sliced
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 cups fresh or frozen green beans
- 1 can kidney beans, drained and rinsed
- 3-4 cups shredded cabbage
- 1 tsp. Italian seasoning
- Salt and Pepper to taste
Shrimp Scampi Bake
By sassy47
Preheat oven to 450 degrees F
- 1 cup butter
- 2 tablespoons prepared Dijon-style mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh parsley
- 2 pounds medium raw shrimp, shelled, deveined, with tails attached
Creamy Chicken Casserole Slow Cooker
By sassy47
Combine in slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours
- 2 cans cream of mushroom soup
- 16 ounces sour cream
- 2 cups shredded cheddar jack cheese
- 1 large can sliced mushrooms
- 1 cup whole milk
- 1 yellow onion, diced
- 1 bag mixed frozen vegetables (broccoli, red peppers and mushrooms)
- 3 cups cooked rice
- 3 cups diced uncooked boneless skinless chicken
- 1 tablespoon minced garlic
- Salt and pepper, to taste
Spinach-Artichoke Dip
By sassy47
Preheat the oven to 350 degrees F
- 1 (8-ounce) can artichoke hearts
- 1 (4.5-ounce) package frozen spinach
- 1 (4-ounce) can Diced Green Chiles
- 1 cup mayonnaise
- 1 cup grated Parmesan
Chocolate Crinkle Cookies
By sassy47
In a medium bowl whisk in the flour, baking powder, salt and granulated sugar
- 1 cup granulated sugar, divided
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1/4 cup unsweetened cocoa powder
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/4 cup hot water
- 2 large eggs, beaten
- 1/2 cup mini dark chocolate chips
- 1 cup confectioner’s sugar
Chocolate Fondue
By sassy47
Heat 1/2 cup cream in a heavy, non-reactive saucepot over moderate heat until cream comes to a low boil
- 3/4 cup heavy whipping cream, reserve 1/4 cup
- 4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
- A nip of Grand Marnier
- 1/4 cup finely chopped hazelnuts or almonds, optional
- 1 to 2 store-bought pound cakes, cut into cubes
- 1 package shortbread cookie sticks, recommended brand Walkers
- 1 package pretzel rods
- 1 pineapple, peeled and cut into chunks
- 3 pints stem-on strawberries or regular strawberries if stem on is hard to find