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Recipes
BUFFALO CHICKEN MAC & CHEESE
By KimRecker
Cook pasta according to package directions, drain, and return to pot
- 1 lb. pasta { I used Piccolinni...the little shells}
- 3 boneless, skinless chicken breasts, cooked & cubed
- 1 tbsp. flour
- 4-6 tbsp. butter
- 1 1/2 cups milk
- 4 oz. grated monterrey jack cheese {half a brick. plus more for topping}
- 1/3 cup sharply shredded cheddar cheese
- 1/3 cup buffalo wing sauce {Frank's Red Hot is my favorite!!!}
- 1/3 cup Panko bread crumbs
- Ranch dressing, (optional and to taste)
Cucumber-Dill Ranch Dip
By KimRecker
Dip
- 1/4 Cup Puréed Cucumbers, seeds removed
- 3/4 Cup Ranch Dressing
- 1/2 Tbsp. Fresh Chopped Dill
- 3 Cloves Garlic (optional - my addition)
Christmas Morning Hashbrown Casserole
By KimRecker
Easy recipe for morning breakfast
- 1 (2 lb) package frozen hash browns, thawed
- 9 eggs
- 1/2 cup milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 12 ounces shredded Cheddar cheese
Kim's Coleslaw
By KimRecker
Pair it with fried fish or fried chicken - this cole slaw is super delicious and easy to make! Serve with dinner ro
- 1 (16-ounce) bag cabbage/coleslaw mix
- 1/4 teaspoon parsley
- 2 tablespoons fresh lemon juice
- 1/4 minced onion
- 1/4 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon white pepper
- 1/4 teaspoon red pepper
- 2 tablespoons Dijon or horseradish mustard
- 2 tablespoons sugar
- 1/3 cup mayo
- 1/3 cup sour cream
- 1 tablespoon white or apple cider vinegar
- 2 cloves garlic
Edamame Hummus
By KimRecker
1. Cook edamame in a pot of boiling water for about 5 minutes
- 1 1/2 cup frozen shelled edamame
- juice of 1 lemon
- 2 tbs olive oil
- 1 clove garlic
- 1/2 tsp black pepper
- 1/2 tsp cumin