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Recipes
Herb Slow Cooker Baby Potatoes
By Dianewaldron
Easy, flavorful and convenient especially when hosting a large group
- 2kg or 4.5 lb baby potatoes washed
- 2 Tbsp olive oil
- 2 tsp garlic crushed
- 1 tsp salt
- ¼ tsp pepper
- 2 tsp chives chopped
- 1 Tbsp fresh parsley chopped
- 60g butter or 2 oz or 4 Tbsp cubed
Turkey and Stuffing Cakes
By Dianewaldron
Great for holiday leftovers
- 1 1/2 C leftover stuffing
- 1/2 C leftover turkey, pulled apart
- 2 eggs
- 1/2 C seasoned breadcrumbs
- 2 T olive oil
Creamy Potato Puff
By Dianewaldron
*May be refrigerated up to 2 days *May be frozen
- 4 baking potatoes (about 10oz each)
- 1-8oz package cream cheese, at room temperature, cut into cubes
- 1 medium onion, finely chopped
- 3 eggs
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1-3oz can french-fried onions
- 4 tablespoons dry sherry (optional)
Italian Stuffed Mushrooms
By Dianewaldron
Delicious, bite-size, simple Hors D'oeuvres
- 1 lb. white button mushrooms, stems removed
- 1/2 lb. bulk Italian sweet sausage (or links with casings removed)
- 1/3 cup grated Parmesan cheese
- 1/4 cup bread crumbs
- 2 tblspns. minced parsley
Roquefort Dressing
By Dianewaldron
Also good for dip
- 1 pint mayonnaise
- 1 (3oz) package bleu-cheese
- 1/2 tspn horseradish
- 1 tblspn lemon juice
- 1/2 pint commercial sour cream
- 1/4 tspn salt
- 1/8 tspn celery
- 1/8 tspn onion
- 1/8 tspn salt
Gluten Free Cheesecake
By Dianewaldron
Modify this versatile recipe using different crusts and toppings to suit your needs
- 2 (8-ounce) packages cream cheese or dairy-free cream cheese, room temperature
- 1 1/2 cups sugar
- 5 eggs, room temperature
- 2 cups Greek yogurt, sour cream or dairy-free sour cream
- 2 tablespoons cornstarch or arrowroot
- 1 teaspoon pure vanilla extract
- 1 gluten-free crust of choice, pre- baked
- Topping of choice
Asparagus and Egg Breakfast Casserole
By Dianewaldron
Preheat oven 350 degrees Combine firs t4 ingredients in sauce pan
- 4 tablespoons butter
- 6 tablespoons flour
- 1 teaspoon mustard
- 2 cans cream of mushroom soup
- 8 hard boiled eggs-sliced
- 1 1 pound asparagus-crisply cooked (covers pan)
- 1 cup rice kirspies
- 1/2 cup grated cheddar cheese
- 2 tablespoons melted butter
Pineapple Bake
By Dianewaldron
Mix pineapple ingredients and place in greased 8×8 pan or 1 quart casserole dish
- Topping:
- 1-20 oz. can pineapple chunks, drained (save the juice)
- 1/2 cup sugar
- 3 Tbsp. flour
- 1 cup grated cheddar cheese, (if you grate it yourself, it melts better.)
- 1/2-1 cup crushed Ritz crackers
- 1/4 cup (1/2 stick) melted butter
- 3 Tbsp. reserved pineapple juice
Mediterranean Chicken Wrap
By Dianewaldron
Dress approximately 2 cups of the salad greens Warm wraps slightly in non-stick pan and put on flat surface Sprea...
- 1/2 bag of the ready to go Caesar Salad
- 1/2 small cucumber, diced large
- 4 ounces crumbled feta
- 1 1/2 cups shredded deli roasted chicken
- roasted red pepper strips (or raw sliced red pepper)
- 4 wraps, try the spinach ones
Cheddar Salmon Quiche
By Dianewaldron
For the crust, can use boxed crust mix
- Crust:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons cole butter
- 3 tablespoons shortening
- 1/4 cup milk
- Filling
- 1 can (14 3/4oz) slamon, drained, bones and skin removed
- 1 cup (4oz) shredded cheddar cheese
- 1/4 cup chopped green pepper
- 1/4 cup chopped onion
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 eggs, beaten
- 1 1/4 cup milk