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Recipes
Cream Cheese Frosting Recipe
By ngaldi
Make It Now Makes about 2 cups Directions Place cream cheese in a medium mixing bowl
- 8 ounces cream cheese, room temperature
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
Hidden Valley Ranch Sausage Stars
By ngaldi
Preheat oven to 350°. Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red...
- 2 cups (1 lb.) cooked crumbled sausage
- 1 1/2 cups grated sharp Cheddar cheese
- 1 1/2 cups grated Monterey Jack cheese
- 1 cup prepared Hidden Valley Ranch Original Ranch Salad Dressing Mix
- 1 can (2.25 oz.) sliced black olives
- 1.2 cup chopped red pepper
- 1 package fresh or frozen won ton wrappers (or egg roll wrappers cut in 4ths)
- vegetable oil
Buttermilk Chive Drop Biscuits
By ngaldi
Preheat oven to 425F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend
- 3 cups all purpose flour
- 1 teaspoon sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
- 1/4 cup minced fresh chives
- 1 cup buttermilk
Mexican Pizza Recipe
By ngaldi
Unroll crescent roll dough and place in an ungreased 15-in
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 package (8 ounces) cream cheese, softened
- 1 cup (8 ounces) sour cream
- 1 pound ground beef
- 1 envelope taco seasoning
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 medium tomato, chopped [x] Fresh and Juicy Whether you're making sauces, salsas, salads, or just a snack, fresh and juicy tomatoes make any recipe better! Get Recipes >
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded part-skim mozzarella cheese
- 1 cup shredded lettuce
Chicken Parmesan Casserole
By ngaldi
Preheat oven to 350 degrees
- 2 lbs uncooked boneless, skinless chicken breasts, cubed
- 2 cloves garlic, minced
- 1/4 t crushed red pepper flakes
- 2 cups marinara/pasta sauce
- 1 1/2 cups 2% reduced fat shredded mozzarella cheese
- 2 oz grated parmesan cheese
- 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces
Taco Soup
By ngaldi
Recipe courtesy Paula Deen
- 2 pounds ground beef
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Candy Bar Chocolate Brownies
By ngaldi
Recipe courtesy Dave Lieberman
- 1 1/2 sticks (12 tablespoons) butter, melted, plus a little more for greasing the pan
- 1 1/2 cups sugar
- 2 large eggs
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cups unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 10 mini chocolate-peanut candy bars, crumbled (about 1 1/2 cups), refrigerator cold (recommended: Snickers "fun size")
PECAN PIE MUFFINS
By ngaldi
Preheat oven to 350 degrees
- 1 cup packed light brown sugar
- 1/2 cup flour
- 1 cup chopped pecans
- 2/3 cup softened butter (or melted and cooled)
- 2 whole eggs, beaten
Frozen Key Lime Pie
By ngaldi
Prepare crust as directed on package or use ready made crust
- 1 Graham Cracker Crumb Crust
- 3 limes
- 1 14-ounce can sweetened condensed milk
- 1 cup heavy or whipping cream
Chipotle Bean Burritos
By ngaldi
Maureen Callahan, Cooking Light JANUARY 2010
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon salt
- 1/3 cup water
- 1 (15-ounce) can organic black beans, drained
- 1 (15-ounce) can organic kidney beans, drained
- 3 tablespoons refrigerated fresh salsa
- 6 (10-inch) reduced-fat flour tortillas (such as Mission)
- 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1 1/2 cups chopped plum tomato (about 3)
- 1 1/2 cups shredded romaine lettuce
- 6 tablespoons thinly sliced green onions
- 6 tablespoons light sour cream