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Recipes
Chicken Crescent Bake
By Susan52
Cream of Mushroom may be substituted Preheat oven to 350 degrees F
- Sauce:
- 1 tube (8 count) regular-sized crescent rolls
- 2 cups shredded cooked chicken
- 4 oz softened cream cheese
- 1 tsp instant minced onion
- 1/4 tsp garlic powder
- 1/2 tsp salt
- pinch of pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan or Romano cheese
- 1 can (10.75 oz) cream of chicken soup*
- 1 soup can of milk (use the empty soup can)
Strawberry Oatmeal Bars
By Susan52
In a bowl, combine first five ingredients
- 1-1/4 cups all-purpose flour
- 1-1/4 cups quick-cooking oats
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter, melted
- 2 teaspoons vanilla extract
- 1 cup strawberry preserves
- 1/2 cup sweetened shredded coconut
Cheese Straws
By Susan52
Preheat the oven to 325 degrees F
- Three 10-ounce bricks sharp Cheddar cheese, shredded cold then left at room temperature
- 1 cup (2 sticks) butter, softened
- 4 cups sifted all-purpose flour
- 2 teaspoons salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- Dash of garlic powder
- Cooking spray
- Special equipment: cookie press with a star tip
Zesty Mississippi Roast
By Susan52
Stud the roast by using the tip of a knife to cut multiple small slits in areas all over the meat and inserting sli...
- 3 to 5 pound boneless beef rump or chuck roast
- 3 cloves of garlic, cut into slivers
- Freshly cracked black pepper
- 1 tablespoon of bacon drippings or vegetable or canola oil
- 1 stalk (rib) of celery, cut into chunks
- 1 medium size onion, halved and sliced
- 1 envelope of dry ranch dressing mix
- 1 envelope of dry brown gravy or au jus mix
- 1/2 teaspoon of dried thyme, crushed
- 1/2 teaspoon of dried rosemary, crushed
- 1 cup of Coca Cola Classic
- 1 large bay leaf
- 1 whole jalapeno (I used pickled)
- 4 golden peperoncini peppers
- 1/2 cup of Italian mix giardiniera, optional
- 1 tablespoon of unsalted butter
- 1 tablespoon of cornstarch
General Tsao’s Chicken
By Susan52
In a mixing bowl, mix together water, hoisen sauce, soy sauce, brown sugar, ketchup, ginger, and crushed red pepper
- 4 boneless skinless chicken breasts
- 1/2 cup water
- 3 T hoisen sauce
- 2 T soy sauce
- 1/2 cup brown sugar
- 3 T ketchup
- 1/4 tsp dry ginger
- 1/2 tsp crushed red pepper (more or less to liking)
- 1 T cornstarch
Kung Pao Beef
By Susan52
In a large bowl, combine teriyaki sauce, cornstarch, crushed red pepper, and ginger
- 1/2 cup teriyaki sauce
- 2 tablespoons cornstarch
- 1 teaspoon crushed red pepper
- 1/2 teaspoon ground ginger
- 2 pounds flank steak, thinly sliced
- 1 tablespoon vegetable oil
- 2/3 cup salted peanuts
- 4 scallions (green onions), thinly sliced
Cheesy Ham Chowder
By Susan52
In a Dutch oven, cook the bacon over medium heat until crisp
- 10 bacon strips (diced)
- 1 large onion (chopped)
- 1 cup carrots (diced)
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 ½ cups water
- 2 ½ cups cubed potatoes
- 15 ¼ ounces whole kernel corn (drained)
- 2 teaspoons chicken bouillon granules
- to taste Pepper
- 3 cups cheddar cheese (shredded)
- 2 cups cubed (fully cooked ham)
VELVEETA Italian Sausage Bake
By Susan52
HEAT oven to 350F. COOK pasta as directed on package, omitting salt
- 1-1/2 cups penne pasta, uncooked
- 1 lb. Italian sausage
- 3 cups halved zucchini slices
- 1 red pepper, chopped
- 1 can (8 oz.) pizza sauce
- 1/2 lb.(8 oz.) VELVEETA, cut into 1/2-inch cubes
- 1/2 cup KRAFT Grated Parmesan Cheese
Buffalo Chicken Meatballs
By Susan52
Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white
- 3/4 cup panko (Japanese) bread crumbs
- 1/3 cup plus 1/2 cup Louisiana-style hot sauce, divided
- 1/4 cup chopped celery
- 1 egg white
- 1 pound lean ground chicken
- Reduced-fat blue cheese or ranch salad dressing, optional
BBQ Sauce
By Susan52
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce
- 1 1/2 cups brown sugar
- 1 1/2 cups ketchup
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- 2 1/2 tablespoons dry mustard
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 dashes hot pepper sauce