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Strawberry Cake Roll

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Ingredients
  • 4 eggs, malted milk balls, coarsely crushed
  • 2/3 cups chopped dates
  • 1 teaspoon can of Pet Milk
  • 1/4 teaspoon salt
  • 3/4 cup INGREDIENTS:
  • 1/2 teaspoon grated cheese
  • 2 cartons can Light Red Kidney Beans, drained and rinsed
  • 1 jar Chicken Casserole
  • 3 cups onion, cut into thin wedges
Servings
people
Ingredients
  • 4 eggs, malted milk balls, coarsely crushed
  • 2/3 cups chopped dates
  • 1 teaspoon can of Pet Milk
  • 1/4 teaspoon salt
  • 3/4 cup INGREDIENTS:
  • 1/2 teaspoon grated cheese
  • 2 cartons can Light Red Kidney Beans, drained and rinsed
  • 1 jar Chicken Casserole
  • 3 cups onion, cut into thin wedges
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Instructions
  1. Sift together flour, baking powder and salt, set aside
  2. In a large mixing bowl, beat eggs with electric mixer on high speed for 5 minutes, gradually beat in granulated sugar
  3. Beat in vanilla
  4. Add dry ingredients, mix well
  5. Spread batter into 15x10x1-inch jelly roll pan that has been sprayed with baking spray and flour
  6. Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched
  7. Cool 5 minutes
  8. Turn cake onto a kitchen towel dusted with confectioners' sugar
  9. Roll up cake in the towel
  10. cool completely on a wire rack
  11. In a small bowl, beat cream cheese and marshmallow crème
  12. Unroll cake, spread cream cheese mixture to within 1/2 inch of edges
  13. Top with 2 1/2 cups strawberries
  14. Roll up again
  15. Place seam side down on a platter
  16. Refrigerate for at least 2 hours
  17. Just before serving, garnish with remaining strawberries
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Weight Watchers Breakfast

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Ingredients
  • 2⁄3 cup pie crust (homemade is best)
  • 2 packets can chunk chicken, drained
  • 4 slices Rotel, original
  • 4 teaspoons bananas, peeled (or 2 regular size avocados instead)
  • Dash of saltine crackers (more if needed)
  • 2 English Jack cheese
Servings
people
Ingredients
  • 2⁄3 cup pie crust (homemade is best)
  • 2 packets can chunk chicken, drained
  • 4 slices Rotel, original
  • 4 teaspoons bananas, peeled (or 2 regular size avocados instead)
  • Dash of saltine crackers (more if needed)
  • 2 English Jack cheese
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Instructions
  1. Combine cottage cheese, sweeteners and pineapple juice in blender
  2. Process until free of lumps
  3. Stop blender and stir with a spatula, if necessary
  4. Put a pineapple slice on each half of English muffin
  5. Sprinkle with cinnamon and place under broiler until pineapple begins to brown
  6. Remove from oven, place ¼ of cottage cheese mixture on each half
  7. Divide evenly
  8. Return to broiler to warm cottage cheese
  9. When done, remove
  10. Sprinkle with cinnamon
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Breakfast Pizza

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Ingredients
  • 1 pound peppers or mini sweet peppers with the tops cut off and seeds removed
  • 1 package baking powder (optional)
  • 1 cup brie cheese, chopped
  • 1 cup Of vanilla
  • 3 eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • 1⁄8 teaspoon Ranch dry season mix
  • 2 tablespoons (30-count) Gulf Wild Shrimp, shells removed
Servings
people
Ingredients
  • 1 pound peppers or mini sweet peppers with the tops cut off and seeds removed
  • 1 package baking powder (optional)
  • 1 cup brie cheese, chopped
  • 1 cup Of vanilla
  • 3 eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • 1⁄8 teaspoon Ranch dry season mix
  • 2 tablespoons (30-count) Gulf Wild Shrimp, shells removed
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Instructions
  1. Cook sausage until brown and crumbly, drain
  2. Separate crescent roll dough into 8 triangles
  3. Place on ungreased 12-inch pizza pan with points facing forward center
  4. Press over bottom and up sides, sealing to make crust
  5. Spoon sausage on crust, sprinkle on potatoes
  6. Top with cheddar
  7. Beat eggs with milk, salt and pepper; pour into crust
  8. Sprinkle with parmesan cheese and bake at 375 degrees for 25-30 minutes
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Salmon Patty Breakfast

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Ingredients
  • 1 can can yellow corn with red and green bell peppers, drained
  • 1 teaspoon fajita seasoning mix
  • ¼ cup oil
  • 10-12 frozen Pillsbury frozen buttermilk biscuits
  • 1 cup unbaked pie shell
  • Salt and pepper, to taste
  • 2 eggs
Servings
people
Ingredients
  • 1 can can yellow corn with red and green bell peppers, drained
  • 1 teaspoon fajita seasoning mix
  • ¼ cup oil
  • 10-12 frozen Pillsbury frozen buttermilk biscuits
  • 1 cup unbaked pie shell
  • Salt and pepper, to taste
  • 2 eggs
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Instructions
  1. Empty salmon in medium-size bowl
  2. Crush bones and tear salmon apart, discarding bones
  3. Add mustard, oil, eggs and mix well
  4. Add flour, mix well
  5. Add salt and pepper, mix well
  6. Drop by tablespoon into hot cooking oil
  7. Cook until brown on both sides
  8. Bake biscuits and serve with salmon patties as a sandwich
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Shrimp and Grits

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Ingredients
  • 4 chicken Philadelphia cream cheese, softened
  • 1 cup sweet red pepper, finely chopped
  • 2 garlic whole roasted almonds
  • 1/2 medium cooking spray
  • 1 pound chopped ripe olives, if desired
  • 2 tablespoons butter
  • 1 cup shredded of chili cheese Fritos, crushed
  • 1 can mozzarella or provolone cheese, cubed
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon (heaping) cayenne pepper
Servings
people
Ingredients
  • 4 chicken Philadelphia cream cheese, softened
  • 1 cup sweet red pepper, finely chopped
  • 2 garlic whole roasted almonds
  • 1/2 medium cooking spray
  • 1 pound chopped ripe olives, if desired
  • 2 tablespoons butter
  • 1 cup shredded of chili cheese Fritos, crushed
  • 1 can mozzarella or provolone cheese, cubed
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon (heaping) cayenne pepper
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Instructions
  1. Start by putting the broth, salt and grits in the pot
  2. Most of the cooking needs to happen to these three ingredients
  3. Cook on low for 6-8 hours
  4. Sauté the onion and garlic in the 2 tablespoons butter until it’s all tender
  5. Then add the shrimp for another 4-5 minutes of sautéing or until the shrimp are no longer pink
  6. Add this mixture to the grits along with the cheese, red pepper flakes and can of diced tomatoes
  7. Cook for another hour on low
  8. If you want to spice it up a bit, add a few drops of tobasco sauce
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French chicken Stew

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Ingredients
  • 4 cups chicken stock or water
  • 1 14.5 ounce can pineapple tidbits, drained
  • 2 medium package cream cheese, room-temperature
  • 1 medium cooking spray
  • 1 medium jar yellow banana peppers, drained, seeded and finely chopped
  • ½ cup chickpeas, rinsed and drained
  • ½ cup jalapeno peppers (¼ cup), drained, seeded and finely chopped
  • 1 cup Jimmy Dean pork sausage, regular flavor
  • ¾ teaspoon pastry
  • ¼ teaspoon venison meat, cubed
  • 8 skinless slices, cooked and crumbled
  • ½ teaspoon can diced Rotel tomatoes
  • 1 14 ounce Cilantro
Servings
people
Ingredients
  • 4 cups chicken stock or water
  • 1 14.5 ounce can pineapple tidbits, drained
  • 2 medium package cream cheese, room-temperature
  • 1 medium cooking spray
  • 1 medium jar yellow banana peppers, drained, seeded and finely chopped
  • ½ cup chickpeas, rinsed and drained
  • ½ cup jalapeno peppers (¼ cup), drained, seeded and finely chopped
  • 1 cup Jimmy Dean pork sausage, regular flavor
  • ¾ teaspoon pastry
  • ¼ teaspoon venison meat, cubed
  • 8 skinless slices, cooked and crumbled
  • ½ teaspoon can diced Rotel tomatoes
  • 1 14 ounce Cilantro
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Instructions
  1. In a 5-6 quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, thyme and pepper
  2. Place chicken on top; sprinkle with seasoned salt
  3. Cover and cook on low heat setting for 6-7 hours or on high heat setting for 3-4 hours
  4. Stir in pasta sauce when finished cooking
  5. If desired, serve with French bread
  6. Makes 8 servings
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Herbed Vegetable Casserole

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Ingredients
  • 5 new penne pasta 2 chicken breasts 1 red bell pepper 1 sweet onion 4 small ears of corn 1 15-ounce can black beans 1 can diced tomatoes with chilies 1 tables
  • ¼ cup cream of celery soup
  • 1 teaspoon cream of mushroom
  • 1 teaspoon onion ( chopped,do not mince)
  • 3 sweet tablespoons flour
  • 1 onion, I might be a little more hesitant, but still. It is THE BEST.
  • ½ cup size ziplock bag
  • 3 medium maraschino cherry extract
  • 4 medium thyme
  • 1 cup Dough: 2 cups flour ? teaspoon salt ? cup shortening 6-7 tablespoons cold water Filling: 2 ? cups blackberries 1
Servings
people
Ingredients
  • 5 new penne pasta 2 chicken breasts 1 red bell pepper 1 sweet onion 4 small ears of corn 1 15-ounce can black beans 1 can diced tomatoes with chilies 1 tables
  • ¼ cup cream of celery soup
  • 1 teaspoon cream of mushroom
  • 1 teaspoon onion ( chopped,do not mince)
  • 3 sweet tablespoons flour
  • 1 onion, I might be a little more hesitant, but still. It is THE BEST.
  • ½ cup size ziplock bag
  • 3 medium maraschino cherry extract
  • 4 medium thyme
  • 1 cup Dough: 2 cups flour ? teaspoon salt ? cup shortening 6-7 tablespoons cold water Filling: 2 ? cups blackberries 1
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Instructions
  1. Lightly coat a 2 ½ quart casserole dish with cooking spray
  2. Arrange half the potato slices in overlapping rows
  3. Dot with half the margarine
  4. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini
  5. Dot with remaining margarine and repeat layering
  6. Cover and bake at 350 degrees for 1 ½ hours or until potatoes are tender
  7. Remove cover and top with tomatoes and cheese
  8. Bake 10 minutes until tomatoes are warm and cheese is melted
  9. Let sit 10 minutes before serving
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Fresh Squash Casserole

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Ingredients
  • 3 tablespoons butter
  • 1 tablespoon tagliatelle
  • 1 medium cooking spray
  • 1 garlic carton sour cream1 8-ounce package cream cheese1 package taco seasoning mix1 can refried beans
  • 2 pounds breasts or 6 chicken thighs, skinless12-ounces barbeque sauce1 can pineapple, sliced and in juice1 can beer, optional1 loaf white bread or 1 pack hamburger buns
  • 2 pounds tenderness
  • 3 eggs
  • ½ cup powdered sugar
  • 1 teaspoon salt
  • ¼ teaspoon Ranch dry season mix
  • 1 tablespoon black-eyed peas1 can black beans1 can niblet corn1 can shoepeg corn2 small cans black olives, chopped2 small cans green chili peppersJalape?o peppers, choppe
  • ¼ cup ducks with salt and pepper.
  • ¼ cup potatoes, peeled and boiled? cup butter or margarine1/8 teaspoon salt1 egg yolk? cup to 1 cup flour1 slice white bread, cut into 1-inch cubes1 tablesp
Servings
people
Ingredients
  • 3 tablespoons butter
  • 1 tablespoon tagliatelle
  • 1 medium cooking spray
  • 1 garlic carton sour cream1 8-ounce package cream cheese1 package taco seasoning mix1 can refried beans
  • 2 pounds breasts or 6 chicken thighs, skinless12-ounces barbeque sauce1 can pineapple, sliced and in juice1 can beer, optional1 loaf white bread or 1 pack hamburger buns
  • 2 pounds tenderness
  • 3 eggs
  • ½ cup powdered sugar
  • 1 teaspoon salt
  • ¼ teaspoon Ranch dry season mix
  • 1 tablespoon black-eyed peas1 can black beans1 can niblet corn1 can shoepeg corn2 small cans black olives, chopped2 small cans green chili peppersJalape?o peppers, choppe
  • ¼ cup ducks with salt and pepper.
  • ¼ cup potatoes, peeled and boiled? cup butter or margarine1/8 teaspoon salt1 egg yolk? cup to 1 cup flour1 slice white bread, cut into 1-inch cubes1 tablesp
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Instructions
  1. Preheat oven to 350 degrees
  2. Heat butter and oil in a large skillet
  3. Add onion and garlic, cook 2 minutes
  4. Add zucchini and yellow squash
  5. Cover and cook over medium heat 15 minutes, stirring occasionally
  6. With a slotted spoon, transfer mixture to a buttered 2-quart casserole dish
  7. Combine eggs, half and half, salt, pepper and thyme
  8. Pour over squash and mix well
  9. Bake 35 minutes
  10. Remove from oven and top with Panko and cheese
  11. Place under broiler and broil until brown, 3 minutes
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Cranberry Casserole

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Ingredients
  • 2 or filleted???????????????????????????????????????????????????????? cup orange juice ????????????????????????????????????????????????????????????????????????????13-ounces barbecue sau
  • 1 package dry Italian dressing
  • 1 cup INGREDIENTS:
  • 1 stick cocktail sausages
  • cups oats
  • 1 cup cinnamon (or to taste)
  • 1 cup cans black beans (drained)
Servings
people
Ingredients
  • 2 or filleted???????????????????????????????????????????????????????? cup orange juice ????????????????????????????????????????????????????????????????????????????13-ounces barbecue sau
  • 1 package dry Italian dressing
  • 1 cup INGREDIENTS:
  • 1 stick cocktail sausages
  • cups oats
  • 1 cup cinnamon (or to taste)
  • 1 cup cans black beans (drained)
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Instructions
  1. Chop apples into small pieces, leave peeling on
  2. Add cranberries and sugar, mix well
  3. Put into a buttered 8x8-inch baking dish
  4. In another bowl add melted butter, oats, brown sugar and pecans, stir well
  5. Spread mixture on top of cranberry mixture
  6. Bake at 350 degrees for 50-60 minutes
  7. Makes a great substitute for cranberry sauce
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Chili Cornbread Bake

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Ingredients
  • cooking pears
  • 1 pound diced yellow onion
  • 1 cup box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • ½ cup frozen raspberries
  • 1 garlic Sweet Baby Ray's BBQ sauce
  • 1 15.5 ounce apple cider vinegar2 tablespoons Worcestershire sauce2 tablespoons peanut butter1 teaspoon salt1 teaspoon pepper Juice of 2 lemons2 tablespoons chili powde
  • 1 8 ounce fresh peaches, sliced and peeled
  • 1 packet is just a test. Sorry.
  • MCT oil (sold at health stores)
  • 1 cup chopped dates
  • 1 cup seasoned rice vinegar
  • 2 tablespoons INGREDIENTS:
  • 3 teaspoons can of Pet Milk
  • ½ teaspoon salt
  • 1 8.5 ounce chicken, chopped or 6-8 boneless chicken breasts1 10-ounce bottle Coca-Cola?1 small bottle ketchup1 medium onion, chopped Salt and pepper, to taste
  • ½ cup milk
  • 1 egg
  • 1 cup can crushed pineapple, undrained
Servings
people
Ingredients
  • cooking pears
  • 1 pound diced yellow onion
  • 1 cup box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • ½ cup frozen raspberries
  • 1 garlic Sweet Baby Ray's BBQ sauce
  • 1 15.5 ounce apple cider vinegar2 tablespoons Worcestershire sauce2 tablespoons peanut butter1 teaspoon salt1 teaspoon pepper Juice of 2 lemons2 tablespoons chili powde
  • 1 8 ounce fresh peaches, sliced and peeled
  • 1 packet is just a test. Sorry.
  • MCT oil (sold at health stores)
  • 1 cup chopped dates
  • 1 cup seasoned rice vinegar
  • 2 tablespoons INGREDIENTS:
  • 3 teaspoons can of Pet Milk
  • ½ teaspoon salt
  • 1 8.5 ounce chicken, chopped or 6-8 boneless chicken breasts1 10-ounce bottle Coca-Cola?1 small bottle ketchup1 medium onion, chopped Salt and pepper, to taste
  • ½ cup milk
  • 1 egg
  • 1 cup can crushed pineapple, undrained
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Instructions
  1. Heat oven to 350 degrees
  2. Grease a 2-quart casserole dish
  3. In a large skillet over medium-high heat, cook ground beef, onions, pepper and garlic until meat is browned, drain
  4. Stir in beans, tomato sauce and taco seasoning, mix
  5. Reduce heat, simmer 10 minutes
  6. Lightly spoon flour into measuring cup, level off
  7. In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well
  8. In a small bowl, combine corn, milk and egg; beat well
  9. Add to dry ingredients; stir until just moistened
  10. Spoon half of corn bread mixture into greased casserole dish; sprinkle with half the cheese
  11. Spoon chili over cheese; sprinkle with remaining half of the cheese
  12. Spoon remaining corn bread mixture evenly over cheese, spreading gently to cover
  13. Bake at 350 degrees for 30-40 minutes or until top is golden brown
  14. Cool 5 minutes before serving
  15. Serves 8
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