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Recipes

Strawberry Cheesecake Lasagna

Strawberry Cheesecake Lasagna

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If you like éclair cake, this fresh twist is about to become a favorite

  • 2 2 oz.) 2 (8 oz.) cubes cream cheese, softened
  • 3/4 3/4 3/4 cup sugar
  • 1 1 1/2 tablespoon amaretto (or 1/2 teaspoon almond extract)
  • 1 1 oz.) tub 1 (16 oz.) tub whipped topping
  • 14 14 14 graham crackers
  • 2 2 oz.) jars 2 (10 oz.) jars Cascadian Farm™ jam strawberry
  • 2 2 2 cups frozen sliced strawberries
  • 2 2 2 cups fresh (or thawed) sliced strawberries
  • Non-stick coconut oil spray
0/5 (0 Votes)

Mushroom Fettuccine

Mushroom Fettuccine

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One of our earliest memories of Italian food is our childhood love (which blossomed into a full-fledged adult adora...

  • 1 pound fettuccine
  • 1 1/2 pounds fresh mixed mushrooms, sliced
  • 1 cup parmesan cheese
  • 3/4 cup frozen peas, thawed and drained
  • 1/2 cup vegetable or chicken broth
  • 1/4 cup heavy cream
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground pepper, to taste
4.9/5 (8 Votes)

Creamy Chicken and Mushroom Fricassee

Creamy Chicken and Mushroom Fricassee

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If there is a more comforting, easier weeknight dinner than this classic chicken and veggie combination that’s re...

  • 1 package (20 oz) boneless skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons butter
  • 2 cups diced yellow onions
  • 1 cup diced peeled carrot
  • 1 cup diced celery
  • 1 lb white mushrooms, chopped
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 cup dry white wine
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/4 cup heavy whipping cream
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 1 teaspoon chopped fresh thyme leaves
4/5 (1 Votes)

Mexican Rice Skillet

Mexican Rice Skillet

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In a large skillet, brown beef and onions over medium-high heat until meat is cooked and onions are soft, about 5 m...

  • Toppings:
  • 1 pound lean ground beef
  • 2 cups chicken stock
  • 1 (15 oz) can diced tomatoes
  • 1 (15oz) can corn, drained and rinsed
  • 1 (15oz) can black beans, drained and rinsed
  • 1 cup uncooked long grain white rice
  • 1 cup onion, finely chopped
  • 1 cup cheddar cheese, shredded
  • 1 packet taco seasoning
  • 1 jalapeño, seeded and diced, optional
  • 1 cup sour cream
  • 1/2 cup iceberg lettuce, shredded
  • 1 large tomato, diced
  • 1 avocado, diced
  • fresh cilantro
4.6/5 (10 Votes)

Shrimp and Asparagus Pasta/Michael Simon

Shrimp and Asparagus Pasta/Michael Simon

By

Substitute peas for asparagus

  • 2 tablespoons olive oil
  • 1 pound fresh spaghetti
  • 1 pound large shrimp (peeled, deveined, tails on)
  • 1 bunch asparagus (stems trimmed, thinly sliced)
  • 1 lemon (zested, juiced)
  • 1 teaspoon red pepper flakes
  • 3/4 cup reserved pasta water
  • 1 bunch basil leaves (to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
4.5/5 (10 Votes)

Slow-Cooker Broccoli, Bacon and Cheddar Chowder

Slow-Cooker Broccoli, Bacon and Cheddar Chowder

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1 Spray 5-quart slow cooker with cooking spray

  • 6 slices bacon
  • 1 large onion, chopped (1 cup)
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 can (12 oz) evaporated milk
  • 1 bag (12 oz) frozen chopped broccoli, thawed
  • 3 medium Yukon gold potatoes, diced
  • 2 medium carrots, diced
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/2 cup heavy whipping cream
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 8 oz Kraft™ Velveeta™ original cheese, cut into cubes
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
0/5 (0 Votes)

Taco Stack - Diana Rattray

Taco Stack - Diana Rattray

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Big and bold Tex-Mex flavors are served up in this yummy Taco Stack recipe

  • 1 tablespoon vegetable oil
  • 2 pounds lean ground beef (at least 85% lean)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 1/2 cups onion, chopped
  • 1 teaspoon salt
  • 2 cloves garlic, finely minced
  • 1 large can (16-ounces) tomato sauce
  • 1 cup sliced ripe olives
  • 8 to 10 corn tortillas
  • Soft butter
  • 3 to 4 cups Mexican blend or Monterey Jack cheese, shredded
  • Sour cream and chopped green onion, for garnish
  • Salsa, hot or mild, for garnish, optional
  • Jalapeno pepper rings, for garnish, optional
4.8/5 (5 Votes)

Snowman Hat Pops

Snowman Hat Pops

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Save to My Favorites Find more recipes at: sweetsimplestuff

  • Ingredients
  • large marshmallows (I used caramel because I had them in the cupboard)
  • chocolate wafer cookies (such as Famous)
  • melted dark chocolate (about 1 lb. for 24)
  • melted white chocolate (about 1/4 lb. for 24)
  • lollipop sticks
  • holly sprinkle decorations (Wilton – found at Wal-mart)
4.6/5 (14 Votes)

Butter Pecan Fudge

Butter Pecan Fudge

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Photo by

  • 1/2 1/2 1/2 cup butter
  • 1/2 1/2 1/2 cup white sugar
  • 1/2 1/2 1/2 cup brown sugar
  • 1/2 1/2 1/2 cup heavy whipping cream
  • Dash Dash of salt
  • 1 1 1 teaspoon homemade vanilla extract
  • 2 2 2 cups powdered sugar
  • 1 1 1 cup pecans
4.4/5 (18 Votes)

Mexican Chicken and Rice Wraps

Mexican Chicken and Rice Wraps

By

These lunch wraps are perfect for delicious make-ahead meals

  • Servings:
  • Prep: 10 minutes
  • Cook: 30 minutes
  • Total: 40 minutes
  • 10 10
  • Adjust Serving Size
  • Print
  • Ingredients
  • 1 pound Heritage Farm™ Boneless Chicken Breasts
  • 2 cups water
  • 1 cup Kroger® Salsa
  • 1 packet Kroger® Taco Seasoning
  • 1 cup P$$T…™ Rice, uncooked
  • 1 can P$$T…™ Whole Kernel Corn
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon P$$T…™ Crushed Red Pepper
  • 10 P$$T…™ Tortillas
  • 1 cup P$$T…™ Cheddar Melt Topping, shredded
0/5 (0 Votes)