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Recipes
Cheddar Bay Biscuits
By sassy47
1.Preheat oven to 450 degrees F
- 2 cups Heart Smart Bisquick
- 2/3 cup skim milk
- 1/2 cup shredded low fat Cheddar cheese
- 1/2 cup margarine (or equivalent butter substitute), melted
- 1/4 teaspoon garlic powder
HOLD THAT LIME STRAWBERRIED
By sassy47
For lime dipping, in a small bowl, stir together sour cream, powdered sugar, lime peel, and lime juice
- 8 oz sour cream light or fat free
- 2 tbs sugar, powdered
- 2 tsp lime peel
- 1 tbs lime juice
- 3 C strawberries
Caramel Apple Cheesecakes
By sassy47
Preheat oven to 350 degrees and line a cupcake pan with baking cups
- For Crust:
- 1/2 C. granulated sugar
- 1 C. crushed graham crackers
- 3 tablespoons butter, melted
- For Filling:
- 16 oz. cream cheese, softened
- 2 eggs
- 2 T. sour cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- For Topping:
- 1/4 C. butter
- 1/2 C. sugar
- 1 tsp. fresh lemon juice
- 5 large Granny Smith apples, peeled and diced into 1/4 inch chunks
- 1 T. cinnamon
Barbecued Short Ribs
By sassy47
Place ribs in a baking dish, bowl or heavy duty plastic bag
- 3 – 4lbs. Short ribs, boneless or thin sliced
- 1 1/2 cups BBQ sauce
- 1/3 cup seafood cocktail sauce
- 3 tablespoons wine vinegar
Crunchy Garlic Shrimp
By sassy47
Pre-heat oven to 425 degrees Fahrenheit
- 1 1/2 pound raw shrimp, peeled and deveined
- 3 tablespoons white wine (substitute chicken or vegetable stock if preferred)
- 6 cloves garlic, minced
- 4 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
- 1/2 cup bread crumbs
- 4 tablespoons butter, melted
Casserole
By sassy47
Preheat oven to 325 degrees
- 2 lbs lean ground beef
- 1 (1 oz) packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 3/4 cup water
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup cheddar cheese, shredded
- 1 onion, diced
- 2 cups bisquick mix
- 1 cup water
- 2 roma tomatoes, diced
- 1 green bell pepper, diced
- 1 (4 oz) can green chilis
Tortilla Stack
By sassy47
Preheat oven to 350 degrees F
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 5 (8-inch) flour tortillas
- 1 cup guacamole
- 2 cups Mexican four-cheese blend, divided
Puerto Rican Chicken & Beans
By sassy47
Preheat the oven to 375 degrees
- 2 pounds boneless, skinless, chicken breast
- 1 bunch flat leaf parsley
- 6 medium cloves garlic, peeled
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- 1/4 cup white vinegar
- 1 tablespoon Goya brand adobo
- 1 packet Goya brand sazon con culantro y achiote
- 1 tablespoon dried, crushed oregano
- Habichuelas Guisadas (Puerto Rican Stewed Beans)
- 1 tablespoon olive oil
- 5 tablespoons Goya recaito
- 4 whole bay leaves
- About 2 dozen Spanish green olives, halved
- 8 ounce can tomato sauce
- 1 packet of Goya sazon
- 2 15 ounce cans pinto beans
- 2 potatoes, diced
Pulled Pork Slow Cooker Mole-Style
By sassy47
Stir the soup, water, chili powder, brown sugar, cumin and cinnamon in a 6-quart slow cooker
- 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
- 1/4 cup water
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 boneless pork shoulder roast (3 1/2 to 4 1/2 pounds)
- 2 tablespoons semi-sweet chocolate pieces
- 12 flour tortillas (8-inch), warmed
- 6 diced plum tomatoes, seeded and chopped
- 1/4 cup chopped fresh cilantro leaves, chopped
Marinated Brisket
By sassy47
Sprinkle meat thoroughly with meat tenderizer and let set 5 –10 minutes
- 1 3 – 4lb. Brisket (see not below)
- Meat tenderizer
- 2 cups Italian salad dressing
- 1 teaspoon chili powder