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Recipes
Doughnuts Buttered Rum
By sassy47
1 In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F
- 2 cups vegetable oil
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits
- Glaze and Topping
- 1/2 cup vanilla creamy ready-to-spread frosting
- 1 tbsp butter, melted and cooled
- 1 tbsp plus 1 tsp dark rum
- 1/4 cup chopped pecans
Skillet Potatoes
By sassy47
Fill a medium saucepan three-quarters full with water and bring to a boil over high heat
- 6 potatoes, washed and thinly sliced
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Cheesy Enchilada Stack
By sassy47
Preheat oven to 400 degrees F
- 1 pound ground beef
- 2 cups prepared enchilada sauce
- vegetable cooking spray
- 6 flour tortillas (10-inch)
- 2 cups shredded Cheddar cheese (about 8 ounces)
- 1 can (about 16 ounces) refried beans
- 2 cans (about 4 ounces each) chopped green chiles, drained
- green onion, chopped
- Pace® Chunky Salsa
Hash Browns Baked
By sassy47
Preheat the oven to 425°F
- One 15-ounce bag frozen hash browns
- 2 teaspoons smoked paprika (or 1 1/2 teaspoon paprika plus 1/2 teaspoon chili powder)
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 4 scallions, white and green parts, thinly sliced
- 1/4 cup olive oil
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter
Grilled Halibut with Lemom-Basil Vinaigrette
By sassy47
Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons olive oil (preferably extra-virgin)
- 2 garlic cloves, crushed
- 1/2 teaspoon grated lemon peel
- 3 tablespoons thinly sliced fresh basil or 3 teaspoons dried
- 2 teaspoons drained capers
- 4 5- to 6-ounce halibut steaks (about 3/4 inch thick)
Spaghetti Pesto
By sassy47
Cook spaghetti according to package directions
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 cup packed fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/2 package spaghetti, 1 lb
Crockpot Chicken Cacciatore
By sassy47
Heat dressing in large skillet on medium-high heat
- 1/4 cup KRAFT Zesty Italian Dressing
- 3 chicken breast (cut up)
- 1/2 lb sliced fresh mushrooms
- 1 large onion, coarsely chopped
- 1/2 cup each green and red pepper strips
- 1 clove garlic, minced
- 1 can (14.5 oz.) crushed tomatoes
- 1 tsp. dried thyme leaves
- 4 cups hot cooked long-grain white rice
Crockpot Chicken Fajitas
By sassy47
Add the chicken breasts, cream cheese, salsa, garlic, paprika, cumin, salt, and pepper to a 5-6 quart slow cooker
- 1 1/2 pounds boneless skinless chicken breasts
- 8 ounces cream cheese
- ½ cup prepared salsa, jarred or homemade
- 1 clove garlic minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bell peppers, any color
- 1 onion
- 1 lime cut into wedges
- Cilantro Lime Cauliflower Rice, for serving
Cookie Butter-Stuffed Snickerdoodles
By sassy47
Preheat the oven to 350˚F (180˚C)
- COOKIE BUTTER
- 4 tablespoons salted butter
- 2 tablespoons evaporated milk
- ¼ cup sweetened condensed milk
- 8 oz speculoos cookie
- COOKIE DOUGH
- 8 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon kosher salt
- CINNAMON SUGAR
- 2 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
Taco Casserole
By sassy47
Layer ingredients in 9x13 pan as listed, crush chips, meat, and seasoning, cheese, lettuce, and tomatoes
- 1 7oz bag Doritos Nacho Cheese, crushed
- 1 lb ground meat, browned
- 1 pkg taco seasoning, mixed according to directions
- 1 (8oz pkg) shredded cheese
- 1 (8oz pkg ) shredded cheese mozzarella
- Shredded lettuce and tomato