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Recipes
Kelsey's Royal Icing
By theMoxie
Icing for cut-out cookies
- Single Batch of Cookies*
- 3 c confectioners sugar
- 4 1/2 T egg whites (1/3 c -)
- 1.5 T warm water
- 1.5 tsp extract (vanilla/lemon)
- Double Batch of Cookies*
- 6 c confectioners sugar
- 1/2 cup + egg whites
- 3 T warm water
- 3 tsp extract (vanilla/lemon)
Cheese Fondue
By theMoxie
Simmer wine in fondue pot
- 1 cup dry white wine
- 1/2 pound shredded Swiss cheese
- 1/2 pound shredded Gruyere cheese
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 (1 pound) loaf French bread, cut into 1 inch cubes
Rose's Taco Dip
By theMoxie
Put in Crockpot
- 2 lbs. hamburger, browned
- 1/2 large brick Velveeta, cubed
- 1 jar Pace Picante Sauce (Medium if you like a little spicy)
- 2 cans Campbell’s Fiesta Nacho Soup
- 1 can Rotell tomatoes and green chilis, drained
- 1 bag of Tostitos tortilla chips
Spinach Artichoke Dip in a Breadbowl
By theMoxie
In a large bowl, combine the first seven ingredients
- 3 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
- 1 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- 3 green onions, sliced
- 1 can (4 ounces) chopped green chilies, drained
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup (4 ounces) shredded Swiss cheese
- 1 round loaf (1 pound) rye or pumpernickel bread
Lemon Butter Chicken
By theMoxie
Preheat oven to 400 degrees F
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan
- Juice of 1 lemon
- 1 teaspoon dried thyme
- 2 cups baby spinach, chopped
Pesto Chicken Grill Packets
By theMoxie
Preheat a grill to medium
- Extra-virgin olive oil, for drizzling
- 4 skinless, boneless chicken breast halves (about 2-1/4 pounds)
- Salt and pepper
- 1 cup pesto (see recipe finder)
- 2 zucchini, thinly sliced
- 4 plum tomatoes, chopped
- 8 scallions, trimmed
Tosca’s Keep-It-Tight Tilapia
By theMoxie
Preheat oven to 400ºF. Line your baking sheet with parchment paper
- 1/4 cup / 60 ml extra virgin olive oil
- 3 cloves garlic, minced or pressed
- 1 tsp / 5 ml paprika
- 1 tsp / 5 ml ginger
- 1 tsp / 5 ml fresh ground black pepper
- 1 tsp / 5 ml dried mustard
- 1 tsp / 5 ml oregano
- 1 tsp / 5 ml chili powder
- 1 pinch cayenne pepper
- 4 tilapia filets, thawed
Cha Cha Chicken Salad | BRIANNAS Salad Dressings
By theMoxie
Grill seasoned chicken breast, cool and slice or cube
- 4 chicken breasts, seasoned with Tony Cachere’s Creole Seasoning
- 16 oz. bag coleslaw that includes both red and green cabbage and carrots
- 1 1/2 cups red seedless grapes, sliced in half
- 1 1/2 cups celery, sliced thin
- 1 cup sliced walnuts, chopped medium (add before serving)
- 1 cup Asian pears, unpeeled (add before serving)
- 12 oz. BRIANNAS Rich Poppy Seed DressingSalt and pepper, to taste