Lkoss' profile page
Recipes
Sour Cream Poppy Seed Noodles
By lkoss
1. Cook noodles according to package directions adding the peas right in to cook with them
- 8 ounces Egg Noodles
- 3/4 cup Sweet Peas, frozen
- 1 tablespoon Butter
- 1 + 2/3 cup Sour Cream
- 1/2 cup Yellow Onion, thinly sliced in half moons, or 1/3 cup Green Onion, diced
- 1/2 cup Parmesan Cheese, shredded
- 2 tablespoons Poppy Seeds
- Sea or Kosher Salt and fresh Black Pepper
Creamy Chicken Enchiladas
By lkoss
Preheat oven to 350°. Grease a 9x13 pan
- 1 tsp butter
- 1 can Rotel tomatoes and green chiles, drained
- 1 (8oz) pkg cream cheese cut and softened
- 2 C cooked chicken
- 8 - 8 inch flour tortillas
- 2 C Monterey jack cheese shredded
- 1 pint whipping cream
Parmesan Green Beans
By lkoss
Ginny Ellis
- 3 cans French style green beans (16 oz cans), drained
- 4 Tbsp butter/margarine, melted and divided
- 2 Tbsp flour
- 1 cup sour cream
- 1 tsp minced dried onion
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp ground red pepper
- 1 cup shredded Parmesan
- 1 1/2 cups butter crackers
- 2 tsp sesame seeds
Raspberry Shortbread Hearts & Raspberry Cream Cheese Marshmallow Dip
By lkoss
for the raspberry shortbread hearts: Cook the raspberries in a medium saucepan over medium heat, stirring frequent...
- for the shortbread hearts:
- 12 oz. raspberries, fresh or frozen
- 3/4 c. unsalted butter, softened
- 1/4 c. sugar
- pinch of salt
- 2 c. all-purpose flour
- course sugar for sprinkling on cookies
- for the raspberry cream cheese marshmallow dip:
- 12 oz. raspberries, fresh or frozen
- 8 oz. cream cheese, at room temperature
- 7 oz. marshmallow cream
Hearts of Palm Dip
By lkoss
Mix all ingredients. Bake at 350* for 20 minutes
- 1 can Hearts of Palm
- 1/4 cup scallions, chopped
- 3/4 cup mayo
- 1/2 cup shredded Parmesan cheese
- 1 cup mozzarella cheese
- 1/4 cup sour cream
Crispy Parmesan Asparagus Sticks
By lkoss
Preheat oven to 425 degrees
- 1 bunch of asparagus (mine had about 30 spears)
- 2 egg whites
- 1/4 cup flour (I used whole wheat pastry flour)
- 1 cup seasoned panko breadcrumbs
- 1/4 cup parmesan cheese
- salt and pepper
Chicken in Creamy Lemon, Artichoke and Mushroom Sauce
By lkoss
Season the chicken cutlets with salt and pepper on both sides
- 1 lb. chicken breast cutlets (or chicken breast sliced in half horizontally)
- kosher salt
- fresh cracked pepper
- 1 Tablespoon extra-virgin olive oil
- 6 ounces organic chicken broth
- juice of 1 lemon
- 4 ounces heavy cream
- 6 ounce jar marinated artichoke hearts, drained
- 1 1/2 cups sliced fresh mushrooms
- 2 Tablespoons all-purpose flour
Chicken Triangles
By lkoss
Laura Kingrey
- 1 can (12 oz) chicken chunks
- 1 cup shredded cheddar cheese
- 2 TBSP Ranch Dressing
- 1 can (8oz) crescent rolls
Creamed Tacos
By lkoss
Laura Kingrey
- 1 lb brick chili (chili con carne) (can use can chili)
- 2 cans El Rancho Beans
- 1 can Rotel
- 1 lb ground beef (cooked and drained)
- 1 lb Velveeta
- 1 cup milk
Mac and Cheese (Virginia's)
By lkoss
Cook macaroni and drain. In the same pot, mix all ingredients, except macaroni
- 2 cups macaroni, cooked as directed
- 1 can cheddar cheese soup
- salt and pepper to taste
- squirt of mustard (nickel size)
- 2/3 soup can milk
- 8 oz cheddar cheese