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Three-Cheese Chicken Penne Florentine

Three-Cheese Chicken Penne Florentine

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Preheat oven to 425°. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high hea...

  • 1 teaspoon olive oil
  • Cooking spray
  • 3 cups thinly sliced mushrooms
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 3 cups chopped fresh spinach
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 (16-ounce) carton 2% low-fat cottage cheese
  • 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
  • 2 cups shredded roasted skinless, boneless chicken breast
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1/2 cup 2% reduced-fat milk
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
0/5 (0 Votes)

Cheesy Potatoes Crockpot

Cheesy Potatoes Crockpot

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Combine the cream of chicken soup, sour cream, onion and butter in a large bowl

  • 1 (10 3/4 oz) cream of chicken soup
  • 1 c. sour cream
  • 1 Tbsp onion flakes
  • 1/4 c. butter, melted
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 (32 oz) frozen cubed hash brown potatoes, thawed
  • 2 c. sharp cheddar cheese
5/5 (1 Votes)

Omelet in a Bag

Omelet in a Bag

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Crack the eggs into a large resealable freezer bag

  • 2 eggs
  • 2 slices ham, chopped (optional)
  • 1/2 cup shredded Cheddar cheese
  • 1 tablespoon chopped onion (optional)
  • 1 tablespoon chopped green bell pepper (optional)
  • 2 tablespoons chopped fresh tomato (optional)
  • 1 tablespoon chunky salsa (optional)
  • 2 fresh mushrooms, sliced (optional)
4/5 (1 Votes)

Glazed Chocolate Donuts

Glazed Chocolate Donuts

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Preheat oven to 375 degrees

  • For the donuts:
  • 1 cup flour
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 1/4 cup mini chocolate chips (optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 6 tablespoons sour cream
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • For the glaze:
  • 2 cups powdered sugar
  • 6 tablespoons whole milk
  • 1 teaspoon vanilla
5/5 (1 Votes)

Mayo

Mayo

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SEE ABOVE

  • For Sriracha-Lime Mayo, mix in sriracha, lime juice and zest.
  • For Roasted-Garlic Mayo, squeeze out roasted garlic cloves and smash them into mayo.
  • For Bacon-Chive Mayo, chop bacon and chives, and stir to combine.
  • For Pimiento and Cheddar Mayo, chop jarred pimientos and add to mayo along with shredded sharp cheddar and season with smoked paprika.
  • For Giardiniera Mayo, add chopped, oil-packed giardiniera.
4/5 (1 Votes)

Sauce Comeback

Sauce Comeback

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Mix all ingredients together and chill for a couple of hours before serving

  • 1 Cup Mayonnaise
  • 1/4 Cup Heinz ketchup
  • 1/4 Cup Heinz Chili Sauce (not thai chili sauce)
  • 1 Tsp Dijon Mustard
  • 1 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 2 Tsp Worcestershire Sauce
  • 1 Tsp Ground Black Pepper
  • 1/4 Tsp Tabasco Sauce
  • 1 Tbsp Lemon Juice
4/5 (1 Votes)

Chilaquiles

Chilaquiles

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In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C)

  • 1-1/2 cups and 2 tablespoons oil for frying
  • 3 tablespoons and 1/2 teaspoon chopped onion 24
  • corn tortillas, torn into strips
  • 4-3/4 eggs, lightly beaten
  • 1-1/2 teaspoons salt
  • 3/4 (7.75 ounce) can Mexican style hot tomato sauce
  • 1/3 cup and 1 tablespoon water
  • 1/3 cup and 1 tablespoon shredded Monterey Jack cheese
0/5 (0 Votes)

Dry rub seasonings

Dry rub seasonings

By

use on Fish, Meat, Fowl and pork

  • All Purpose Dry Rub
  • 2 tb black pepper
  • 2 tb paprika
  • 2 tb onion powder
  • 1 tb brown sugar
  • 1 tb chili powder
  • 1/2 ts ground sage
  • 1/2 ts ground nutmeg
  • 1/4 ts cayenne pepper (opt)
  • Cajun Seasoning Mix
  • 4 teaspoons Paprika
  • 3 teaspoons Garlic powder
  • 3 teaspoons Fr. ground pepper
  • 2 1/2 teaspoons Onion powder
  • 1 1/2 teaspoons Cayenne pepper
  • 1 1/2 teaspoons Dried thyme -- crumbled
  • 1 1/2 teaspoons Dried oregano -- crumbled
  • Emeril's Bayou Blast
  • 2 1/2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne powder
  • 1 tablespoon oregano -- dried
  • 1 tablespoon thyme -- dried
  • PAUL PRUDHOMME'S BLACKENED BLEND
  • (for Fish, Meat, and Fowl)
  • 1 tablespoon sweet paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground red pepper (cayenne)
  • 3/4 teaspoon white pepper
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves
  • Shotgun Willie's Rowdy Rub
  • 1 tbsp. chili powder
  • 1 tbsp. paprika
  • 1 tbsp. cumin
  • 1 tbsp. marjoram
  • 1 tbsp. dry mustard
  • 1-1/2 tbsp. fresh cracked peppercorns
0/5 (0 Votes)

Chicken Mexican Casserole

Chicken Mexican Casserole

By

Preheat oven to 350 degrees F

  • 1 (10-3/4-ounce) can cream of chicken soup
  • 1 (10-3/4-ounce) can Cheddar cheese soup
  • 1 (10-3/4-ounce) can cream of mushroom soup
  • 1 (10-ounce) can tomatoes
  • 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
  • 1 (11 1/2-ounce) package flour tortillas
  • 2 cups shredded Cheddar cheese
4/5 (1 Votes)

Root Beer Float Pie

Root Beer Float Pie

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In a large bowl, whisk together root beer, milk, pudding mix, and root beer concentrate for about 5 minutes, or unt...

  • 1 8 oz container lite frozen whipped topping, thawed
  • 3/4 cup cold root beer
  • 1/3 cup milk
  • 1 1 oz package instant vanilla pudding mix
  • 2 teaspoon Root Beer concentrate, optional
  • whipped cream, for garnish
5/5 (1 Votes)