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Cherry Vanilla Poke Cake

Cherry Vanilla Poke Cake

By

PLACE cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals

  • 2 baked 9-inch round white cake layers, cooled
  • 2 cups boiling water
  • 2 pkg (3 oz. each) JELL-O Cherry Flavor Gelatin
  • 1 tub (8 oz.) COOL WHIP Vanilla Whipped Frosting, thawed
4.7/5 (3 Votes)

Chili Cheese Dog Bake

Chili Cheese Dog Bake

By

Heat oven to 375°F. Spray 9-inch square or 11x7-inch (2-quart) glass baking dish with cooking spray

  • 1 can (14 to 15 oz) chili, heated
  • 1 can Pillsbury™ refrigerated classic pizza crust
  • 4 Cheddar cheese sticks
  • 4 all-beef hot dogs
  • 1 tablespoon butter
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon parsley flakes
4/5 (1 Votes)

Crockpot Chicken Mississippi Whole

Crockpot Chicken Mississippi Whole

By

Unwrap your chicken and take out the fun stuff from inside Lay your chicken in the bottom of your slow cooker Sprin

  • 5-6 lb whole chicken
  • 1 envelope Ranch Dressing Mix
  • 1 envelope Au Jus Gravy Mix or Brown Gravy Mix
  • 1/2 Stick of Butter (1/4 Cup)
  • 6 Pepperoncinis
5/5 (1 Votes)

Spaghetti Sauce I

Spaghetti Sauce I

By

add olive oil to a large Dutch oven over medium heat, add butter and melt

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • Salt
  • 1 cup dry white
  • 1 cup chicken or veal stock
  • 3 28-ounce cans San Marzano tomatoes
  • 10 to 12 basil leaves, torn
  • 1 Parm cheese rind
4/5 (1 Votes)

Salmon with Basil Pesto and Tomatoes Foil-Baked

Salmon with Basil Pesto and Tomatoes Foil-Baked

By

Makes 2 servings, can be doubled but use separate foil packet for each two pieces of salmon

  • 2 salmon filets, about 6 oz. each
  • 2 tsp. olive oil (to grease foil)
  • 4 about 4 tsp. basil pesto (can use pesto from a jar here with good results, although obviously homemade pesto is even better)
  • 4-5 medium tomatoes, sliced about 1/4 inch thick
0/5 (0 Votes)

MONTEREY CHICKEN SPAGHETTI

MONTEREY CHICKEN SPAGHETTI

By

Preheat oven to 350 degrees

  • 6 oz spaghetti, broken into 3 pieces
  • 1 cup shredded or diced cooked chicken
  • 1 egg
  • 1 cup sour cream
  • 1/2 teaspoon garlic powder
  • 2 cups grated monterey jack
  • 10 ounces frozen spinach, thawed and drained well
  • 3 ounce can french fried onions
0/5 (0 Votes)

Chicken Fajita Casserole

Chicken Fajita Casserole

By

In a large skillet, sauté onion and garlic until fragrant

  • 3-4 boneless chicken breasts, cooked and cut into strips
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small can tomatoes and chilies
  • 2 (8 oz.) cans cream of chicken soup
  • 3 C. Monterrey Jack cheese (or Mexican blend), shredded
  • Salt and pepper to taste
5/5 (1 Votes)

Mexican Chicken Casserole

Mexican Chicken Casserole

By

pray. Cook rice mixture as directed on bag for minimum time

  • 1 bag (11 oz) Green Giant™ Steamers™ frozen corn & black beans with brown rice in a Southwestern style sauce
  • 2 cups cubed cooked chicken breast
  • 1 can (10 oz) Old El Paso™ enchilada sauce
  • 1/4 cup chopped green onions (4 medium)
  • 1/4 cup chopped fresh cilantro
  • 1 small red bell pepper, chopped
  • 3/4 cup finely shredded 2% milk reduced-fat Mexican style cheese blend (3 oz)
  • 1 cup shredded lettuce
  • 1 tomato, chopped
4/5 (1 Votes)

Bread Pudding

Bread Pudding

By

Preheat the oven to 350 degrees F

  • 2 Slices of Fresh Bread
  • 2 Large Eggs
  • 6 Tablespoons of Milk
  • 2 Tablespoons of Sugar
  • 1/2 Teaspoon of Vanilla Extract (Optional)
  • 10 Hershey's Kisses
4/5 (1 Votes)

PF Chang's Lettuce Wraps

PF Chang's Lettuce Wraps

By

Prepare the marinade by mixing all of the ingredients together in a small bowl

  • 3 tablespoons soy sauce
  • 1 tablespoon water
  • 2 tablespoons mirin
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons vegetable oil
  • 1 lb. ground chicken breast
  • One 8-ounce can water chestnuts, drained and minced (about 1 cup)
  • 10 shitake mushrooms (fresh or dried), stems removed and chopped (about 2/3 cups). If dried, soak in warm water until soft, before chopping.
  • 4 cloves garlic, chopped finely
  • 1 stalk green onion, chopped
  • 1 to 1 1/2 cups fried rice sticks
  • 1 fresh and cold iceberg lettuce head
  • 2 tablespoons granulated sugar
  • 1/2 cup water
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/8 teaspoon chili oil
  • 1 green onion, chopped
  • 1/2 to 1 teaspoon Chinese hot mustard paste
  • 1 to 3 teaspoons chili garlic sauce
5/5 (1 Votes)