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Recipes
Mexican Chicken Pot Pie in Crescent Bowls
By murphy91781
1. Heat oven to 375°F. Place four 6-oz custard cups upside down on cookie sheet with sides
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 tablespoons butter or margarine
- 1/4 cup chopped onion
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup chicken broth
- 1 package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped
- 1 can (15 oz) black beans, drained, rinsed
- 3 tablespoons Old El Paso® canned chopped green chiles, drained
- 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
- 1/2 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)1/2 cup Old El Paso® Thick ‘n Chunky salsa (any variety)
Swedish Pecans
By murphy91781
Heat ovent to 350 degrees
- 1 lb. Pecans
- 2/3 c. Sugar
- 2 Egg Whites
- 1/4 tsp. Cinnamon
- 1/8 tsp. Salt (optional)
- 1 stick of butter
Olive Herb Pull aparts
By murphy91781
1. Preheat oven to 400. Coat large nonstick baking sheet with nonstick cooking spray
- 1 pkg. (12 oz.) refrigerated flaky buttermilk biscuits
- Olive oil cooking spray
- 2 1/2 tbsp. olive oil
- 4 cloves of garlic
- 1/4 tsp. red pepper flakes
- 1 - 2 medium onions, very thinly sliced
- 1/2 can black olives, drained and sliced
- 1/2 cup shredded or chopped basil
- 2 teaspoons chopped fresh rosemary
- 1 oz. feta cheese crumbled