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Recipes
Peanut Butter Crispy Cups
By chelyc13
1. Line mini cupcake trays 2
- 1 10.5oz milk chocolate bar, chopped into medium sized pieces
- 1 cup peanut butter chips
- 2 cups crisped rice
- 24 mini cupcake liners
Smoky Buffalo-Style Chicken or Turkey Chili Bowls
By chelyc13
1. Heat the EVOO, in a soup pot over medium high heat
- 2 tblsp extra virgin olive oil
- 2 lbs ground chicken or turkey
- 2 carrots, chopped
- 3 to 4 stalks celery with leafy tops, finely chopped
- 1 onion, chopped
- 4 cloves garlic, chopped or grated
- salt and pepper
- 1 small can chipotle chiles in adobo sauce
- 1 15oz can tomato sauce
- 2 cups chicken stock
- A couple of handfuls thin blue corn tortilla chips, lightly crushed
- 1 cup shredded pepper jack cheese
- 3/4 cup blue cheese crumbles
- jalapeno pepper rings
First-Rate Rice Pudding
By chelyc13
This method yields a boiled rice pudding, which involves making your own rice; if you have leftover rice, place it ...
- 1/2 cup white rice
- 1 1/4 cup milk (regular or soy)
- 2 teas white or brown sugar
- 1/4 teas vanilla extract
Chili's Copycat Salsa Recipe
By chelyc13
Place all of the ingredients together into a food processor or blender and puree until smooth
- 2 cans (14.5 oz each) whole tomatoes, drained
- 3-4 canned, whole jalapenos (not pickled)
- 1 yellow onion, quartered
- 1 teaspoon garlic salt
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon sugar
- 2 teaspoons lime juice
Cousin Johnnie's Red Velvet Whoopee Pies
By chelyc13
1. Preheat the oven to 350
- FOR PIES:
- 3 cups all purpose flour
- 1 teas baking soda
- 2 teas unsweetened cocoa powder
- 1 1/2 cup canola oil
- 1 teas white vinegar
- 1 1oz bottle red food coloring
- 1/2 teas vanilla extract
- 1 1/2 cups sugar
- 2 eggs
- 1 cup buttermilk
- FOR FILLING:
- 5 tblsp all purpose flour
- 1 cup milk
- 1 cup sugar
- 8 tblsp butter, softened
- 1/2 cup vegetable shortening
- 1 teas vanilla extract
Tomato Gravy
By chelyc13
Melt the butter in a large saucepan
- 1/2 pound butter
- 2 cups diced yellow onions
- 1 cup all purpose flour
- 8 cups seeded and diced ripe tomatoes
- Salt and Black pepper
- 4 cup canned crushed tomatoes
- 1 1/2 tablespoons dried thyme
- 1 1/2 teaspoons cayenne pepper
- 2 cups heavy cream
- 3 cups chopped green onions
Coconut-Ginger Chicken Skewers with Sriracha Honey Butter
By chelyc13
1. In a shallow bowl, soak 16 wooden skewers in cold water for about 20 minutes
- FOR SRIRACHA HONEY BUTTER:
- 3 quarts canola oil
- 4 8oz boneless, skinless chicken breasts, each cut lengthwise into 4 strips
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups panko bread crumbs
- 1 cup sweetened shredded coconut
- 3 tablespoons shredded fresh ginger
- 2 large eggs
- 1 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 cup chopped scallions, white and green parts
- 1 tablespoon sriracha or another hot chile sauce
- salt and freshly ground black pepper
Slow-Smoked Pork Shoulder
By chelyc13
Bobby Flay's Barbecue Addiction
- 3 tablespoons canola oil
- 6 garlic cloves, chopped
- 4 teaspoons ground cumin
- 4 teaspoons ground coriander
- 1/2 cup ancho chile powder
- 4 canned chipotles in adobo, finely chopped
- Grated zest of 2 oranges
- 1 cup fresh orange juice
- 6 tablespoons packed light brown sugar
- 2 tablespoons chopped fresh thyme
- 1 (5lb) boneless pork shoulder
- Kosher salt and freshly ground black pepper
- 1 dozen soft hamburger buns
Squash and Pepper Risotto
By chelyc13
Nutritional Information for 1/4 cup serving: Calories - 63 Kcal Carbohydrates - 12g Fiber - 1g Fat - 0g Prot
- 2 cups low-sodium vegetable stock
- 1/2 cup arborio or other short grain rice
- 1/2 cup diced peeled butternut squash
- 1/2 cup chopped roasted red bell pepper
Beef and Cheddar Potpie
By chelyc13
1. Preheat the oven to 375
- 6 tblsp butter, chilled
- 1 small onion, chopped
- 1 1/2 pounds ground beef
- 1 28oz diced tomatoes drained
- 1 cup beef broth
- salt and pepper
- 1 1/2 cups flour
- 2 teas baking powder
- 2 cups shredded sharp cheddar cheese (8oz)
- 1/2 cup milk