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Recipes
Strawberry Cheesecake Lasagna
By AzGrannie3
If you like éclair cake, this fresh twist is about to become a favorite
- 2 2 oz.) 2 (8 oz.) cubes cream cheese, softened
- 3/4 3/4 3/4 cup sugar
- 1 1 1/2 tablespoon amaretto (or 1/2 teaspoon almond extract)
- 1 1 oz.) tub 1 (16 oz.) tub whipped topping
- 14 14 14 graham crackers
- 2 2 oz.) jars 2 (10 oz.) jars Cascadian Farm™ jam strawberry
- 2 2 2 cups frozen sliced strawberries
- 2 2 2 cups fresh (or thawed) sliced strawberries
- Non-stick coconut oil spray
Mushroom Fettuccine
By AzGrannie3
One of our earliest memories of Italian food is our childhood love (which blossomed into a full-fledged adult adora...
- 1 pound fettuccine
- 1 1/2 pounds fresh mixed mushrooms, sliced
- 1 cup parmesan cheese
- 3/4 cup frozen peas, thawed and drained
- 1/2 cup vegetable or chicken broth
- 1/4 cup heavy cream
- 2 shallots, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons extra-virgin olive oil
- kosher salt and freshly ground pepper, to taste
Creamy Chicken and Mushroom Fricassee
By AzGrannie3
If there is a more comforting, easier weeknight dinner than this classic chicken and veggie combination that’s re...
- 1 package (20 oz) boneless skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons butter
- 2 cups diced yellow onions
- 1 cup diced peeled carrot
- 1 cup diced celery
- 1 lb white mushrooms, chopped
- 1/4 cup Gold Medal™ all-purpose flour
- 1 cup dry white wine
- 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 1/4 cup heavy whipping cream
- 2 teaspoons lemon juice
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
- 1 teaspoon chopped fresh thyme leaves
Mexican Rice Skillet
By AzGrannie3
In a large skillet, brown beef and onions over medium-high heat until meat is cooked and onions are soft, about 5 m...
- Toppings:
- 1 pound lean ground beef
- 2 cups chicken stock
- 1 (15 oz) can diced tomatoes
- 1 (15oz) can corn, drained and rinsed
- 1 (15oz) can black beans, drained and rinsed
- 1 cup uncooked long grain white rice
- 1 cup onion, finely chopped
- 1 cup cheddar cheese, shredded
- 1 packet taco seasoning
- 1 jalapeño, seeded and diced, optional
- 1 cup sour cream
- 1/2 cup iceberg lettuce, shredded
- 1 large tomato, diced
- 1 avocado, diced
- fresh cilantro
Shrimp and Asparagus Pasta/Michael Simon
By AzGrannie3
Substitute peas for asparagus
- 2 tablespoons olive oil
- 1 pound fresh spaghetti
- 1 pound large shrimp (peeled, deveined, tails on)
- 1 bunch asparagus (stems trimmed, thinly sliced)
- 1 lemon (zested, juiced)
- 1 teaspoon red pepper flakes
- 3/4 cup reserved pasta water
- 1 bunch basil leaves (to garnish)
- Kosher salt and freshly ground black pepper (to taste)
Slow-Cooker Broccoli, Bacon and Cheddar Chowder
By AzGrannie3
1 Spray 5-quart slow cooker with cooking spray
- 6 slices bacon
- 1 large onion, chopped (1 cup)
- 1 carton (32 oz) Progresso™ chicken broth (4 cups)
- 1 can (12 oz) evaporated milk
- 1 bag (12 oz) frozen chopped broccoli, thawed
- 3 medium Yukon gold potatoes, diced
- 2 medium carrots, diced
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- 8 oz Kraft™ Velveeta™ original cheese, cut into cubes
- 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
Taco Stack - Diana Rattray
By AzGrannie3
Big and bold Tex-Mex flavors are served up in this yummy Taco Stack recipe
- 1 tablespoon vegetable oil
- 2 pounds lean ground beef (at least 85% lean)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 1/2 cups onion, chopped
- 1 teaspoon salt
- 2 cloves garlic, finely minced
- 1 large can (16-ounces) tomato sauce
- 1 cup sliced ripe olives
- 8 to 10 corn tortillas
- Soft butter
- 3 to 4 cups Mexican blend or Monterey Jack cheese, shredded
- Sour cream and chopped green onion, for garnish
- Salsa, hot or mild, for garnish, optional
- Jalapeno pepper rings, for garnish, optional
Snowman Hat Pops
By AzGrannie3
Save to My Favorites Find more recipes at: sweetsimplestuff
- Ingredients
- large marshmallows (I used caramel because I had them in the cupboard)
- chocolate wafer cookies (such as Famous)
- melted dark chocolate (about 1 lb. for 24)
- melted white chocolate (about 1/4 lb. for 24)
- lollipop sticks
- holly sprinkle decorations (Wilton – found at Wal-mart)
Butter Pecan Fudge
By AzGrannie3
Photo by
- 1/2 1/2 1/2 cup butter
- 1/2 1/2 1/2 cup white sugar
- 1/2 1/2 1/2 cup brown sugar
- 1/2 1/2 1/2 cup heavy whipping cream
- Dash Dash of salt
- 1 1 1 teaspoon homemade vanilla extract
- 2 2 2 cups powdered sugar
- 1 1 1 cup pecans
Mexican Chicken and Rice Wraps
By AzGrannie3
These lunch wraps are perfect for delicious make-ahead meals
- Servings:
- Prep: 10 minutes
- Cook: 30 minutes
- Total: 40 minutes
- 10 10
- Adjust Serving Size
- Ingredients
- 1 pound Heritage Farm™ Boneless Chicken Breasts
- 2 cups water
- 1 cup Kroger® Salsa
- 1 packet Kroger® Taco Seasoning
- 1 cup P$$T…™ Rice, uncooked
- 1 can P$$T…™ Whole Kernel Corn
- 1 tablespoon vegetable oil
- 1/4 teaspoon P$$T…™ Crushed Red Pepper
- 10 P$$T…™ Tortillas
- 1 cup P$$T…™ Cheddar Melt Topping, shredded