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Recipes
Cannolis
By sassy47
Mix cheese, sugar, vanilla, and chocolate chips in a bowl
- 4 cups Sorrento® Whole Milk Ricotta Cheese
- 1 ½ cups powdered sugar
- 1 tsp. vanilla extract
- 8 oz. semi-sweet mini chocolate chips
- 18 cannoli shells
Garlic Bread
By sassy47
Preheat oven to 425° and line a large baking sheet with foil
- 4 cloves garlic, minced
- 1/2 c. (1 stick) butter, softened
- 1 baguette or French bread, cut lengthwise
- 1/2 tsp. kosher salt
- 2 tbsp. freshly chopped parsley
- 1/4 c. grated Parmesan
Air Fryer Baked Garlic Parsley Potatoes
By sassy47
Wash your potatoes and then create air holes with a fork in the potatoes
- 3 Idaho or Russet Baking Potatoes
- 1-2 Tablespoons Olive Oil
- 1 Tablespoon Salt
- 1 Tablespoon Garlic
- 1 Teaspoon Parsley
Three Cheese Hot Artichoke Dip
By sassy47
Preheat oven to 350°. In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth
- 1 (8 oz.) block cream cheese, softened
- 2 c. mayonnaise
- 1 (14 oz.) can artichoke hearts, drained and chopped
- 2 green onions, sliced thin
- 1/2 c. grated parmesan
- 1 c. shredded mozzarella
- Dash hot sauce
- Dash worcestershire sauce
- Salt and pepper
Chicken 30 Minute Skillet
By sassy47
In skillet, cook chicken in oil until brown
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breast halves
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups sliced fresh mushrooms
- 1 can ( 10- ounces) Rotel Diced Tomatoes and Green Chilies
- 1/4 cup Mozzarella cheese, shredded
Chicken Taquitos
By sassy47
1. Heat oil in a deep-fryer to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves - cooked and shredded
- 1 1/2 cups shredded smoked Cheddar and Swiss cheese blend
- 1 (7 ounce) can green salsa
- 1 cup chopped onion
- 20 (6 inch) corn tortillas
- 1 quart peanut oil for frying, or as needed
- 1 cup sour cream
- 1 cup chunky salsa
- 1 cup guacamole
Potato Cheese Soup (Marie Callenders)
By sassy47
In a large saucepan, add water, potatoes, onions, celery, and salt
- 8 cups potatoes; peeled and cubed
- 4 cups water
- 2 cups chopped onion
- 4 cups chopped celery
- 2 teaspoons salt
- 4 cups water
- 4 cups half-and-half
- 6 tablespoons butter or margarine
- 1 cup shredded sharp Cheddar cheese
Mahi Mahi Lime-Marinated
By sassy47
Preheat an outdoor grill for medium heat, and lightly oil the grate
- 3/4 cup extra-virgin olive oil
- 1 clove garlic, minced
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon cayenne
- pepper
- 1 pinch salt
- 2 tablespoons lime juice
- 1/8 teaspoon grated lime zest
- 2 (4 ounce) mahi mahi fillets
- 2 twists lime zest (optional)
Mini margarita jello shots
By sassy47
Boil water and remove from heat Stir together boiling water and 3 ounces Jell-O until dissolved Stir in cold water
- 3 ounces of lime Jell-O gelatin
- 8 ounces of boiling water
- 4 ounces of tequila
- 4 ounces of cold water
- 1 lime
- Salt
Baked Shells Casserole
By sassy47
In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat
- 5 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 6 cloves garlic, finely chopped, divided
- 1 large or 2 small to medium onions, finely chopped, divided
- 1 small carrot, finely chopped or grated
- Salt and pepper
- 1 1/2 teaspoons oregano or marjoram, half a palmful
- 1 teaspoon crushed red pepper flakes, 1/3 palmful
- 1 teaspoon fennel seeds, crushed by pressing under flat of your knife
- 2 tablespoons chopped fresh thyme, 5 to 6 sprigs
- 1/4 cup flat-leaf parsley, finely chopped
- 1/2 cup dry white or red wine
- 2 cups chicken stock
- 2 28-ounce cans Italian crushed tomatoes
- 1 pound medium or large shell pasta (not extra-large stuffing shells)
- 2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
- Freshly grated nutmeg, about 1/4 teaspoon
- 2 cups fresh ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
- 2 large egg yolks, lightly beaten