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Recipes
Cheesy baked pasta with spinach & articokes
By sassy47
Cook pasta according to directions, drain & return to pot
- 8 oz rigatoni (short pasta or penni) 1/2 box
- 1 14 oz can articoke hearts, rinsed & quartered
- 1 9 oz package frozen creamed spinach, thawed
- 1/4 cup grated Parmesan (1 oz)
- 2 cups grated mozzarella (8 oz)
- black pepper
Pizza Dip
By sassy47
Once combined and slightly sticky, transfer to round oven safe pan
- 1/2 cup milk
- 6 oz cream cheese
- 1/2 mozzarella
- 1/2 Parmesan cheese
- tomato pizza sauce
- pepperoni
Chicken with Potatoes & Green Olives Pan Roasted
By sassy47
Brown the chicken: In a wide, heavy-based sauté or frying pan, preferably cast-iron, heat the oil over medium-high...
- 2 tablespoons extra-virgin olive oil
- Kosher salt and lots of freshly ground black pepper
- 3 - to 3 1/2-pound chicken, cut into 8 pieces or 3 pounds legs and thighs 1 cup onion, chopped
- 8 to 10 fingerling potatoes or 2 to 3 medium Yukon gold potatoes, cut into 1 1/2-inch pieces (about 1 1/2 cups)
- 1/2 cup pitted chopped green olives
Zucchini Parmesan Crisps
By sassy47
Heat vegetable oil in a large skillet over medium high heat
- 1/2 cup vegetable oil
- 1 cup Panko*
- 1/2 cup grated Parmesan cheese
- 2 zucchinis, thinly sliced to 1/4-inch thick rounds
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
Chicken Crescent Roll Casserole
By sassy47
Set oven to 350°F. Butter a casserole dish (any size to hold crescent rolls)
- 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 3/4 cup grated cheddar cheese (or any cheese of choice)
- 1/2 cup 18% table cream (or use whipping cream)
- FILLING
- 4 ounces cream cheese (very soft)
- 4 tablespoons butter (very soft but not melted)
- 1/2-1 teaspoon garlic powder (optional)
- 1/3 cup onion, finely chopped (can use green onions)
- 2 large cooked chicken breasts, finely chopped
- 1/2-3/4 cup finely grated cheddar cheese
- 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 2 -4 tablespoons mayonnaise
- 1 -2 cup grated cheddar cheese (for topping)
Cheesy Chicken Spaghetti
By sassy47
Spray slow cooker with non-stick spray
- 16 oz Spaghetti
- 1 lb 2% Velveeta cheese
- 2 C Chicken, cooked and chopped
- 10 3/4 oz Cream of mushroom soup
- 10 3/4 oz Cream of chicken soup
- 14 1/2 oz Petite diced tomatoes
- 4 oz Chopped green chiles
- 4 oz Mushroom stems and pieces
- 16 oz Chicken broth
- 1 small Onion, diced
- Salt and pepper To taste
Perfect Baked Potato
By sassy47
Preheat the oven to 300 degrees
- 1 medium baking potato
- 1 tsp. olive oil
- 1/2 tsp. salt
- 2 tsp. butter
- 1 pinch freshly ground black pepper
- 1/4 C. shredded Cheddar cheese
Yukon Gold Potatoes
By sassy47
Mix a cup of white distilled vinegar and a tablespoon of salt
- 2 pounds baby Yukon Gold potatoes, halved (or quartered if large)
- 1 cup + 2 Tbsp distilled white vinegar
- 1 Tbsp kosher salt, plus more
- 2 Tbsp unsalted butter
- 2 Tbsp chopped fresh chives
- Flaky sea salt
- Freshly ground black pepper
Potatoes Rosemary Garlic
By sassy47
In large bowl, toss potatoes with rosemary and garlic
- 4 large red skin potatoes, cut into wedges (about 2 pounds)
- 1 1/2 teaspoons dried rosemary leaves
- 1 teaspoon garlic powder
- 2 tablespoons soft margarine spread (40% or more oil), melted
Chile Relleno Breakfast Casserole
By sassy47
Preheat oven to 350 degrees and spray a large rectangular glass baking dish (9×13) with cooking spray
- 2 cans whole mild green chiles or fresh green chiles roasted and skinned*
- 1 lb monetery jack cheese whole brick, cut into finger sized long strips
- 1 lb cheddar colby cheese shredded
- 5 large eggs
- 1/4 cup flour
- 1 1/4 cup milk
- 1 teaspoon salt
- 1 teaspoon powdered dry mustard
- Cooking Spray