|
Appetizer |
| | Ingredients | | Directions |
|---|
ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 2
| |
Ready in about 5 minutes or less!
- 12 oz. un-thawed blueberries or 2 1/2 cups fresh blueberries
- 8 oz. vanilla low fat yogurt
- 1/2 cup orange juice
- 1/2 cup milk
- 1 tsp. vanilla extract
| |
Whirl all ingredients together in a blender until smooth. Serve immediately |
| View more recipes from ShawdoS | View more recipes in Appetizer |
|
luana73
Recipes: 1
Member Since: Oct, 2006
Members Favorites: 0
| |
Ready in about 30 minutes or less!
- 3 oz cream cheese
- 3 tbls melted butter
- 1 tbls milk
- 2 cups cooked cubed chicken
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 8oz crescen rolls
| |
blend cheese, butter & milk in a medium bowl until smooth. Add remaining ingredients, except rolls. mix well. opem crescents rolls carefully & seperate where indicated. place about 1/4 cup of chicken mixture in the center of the dough. Place another roll over top of chicken mixture. Seal edges by pressing with the prongs of a fork. Repeat with remaining rolls. Place on a cookie sheet. brush with butter. Bake at 350' for 20 - 25 minutes. Makes about 8 rolls.. |
| View more recipes from luana73 | View more recipes in Appetizer |
|
Peggy
Recipes: 7
Member Since: Sep, 2006
Members Favorites: 2
| |
Ready in about 30 minutes or less!
- 2 teaspoons vegetable oil
- 1 pound boneless skinless chicken breast
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon ground cumin
- 8 Old El PasoŽ flour tortillas (8 inches in diameter)
- 2 tablespoons vegetable oil
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 1 can (4.5 ounces) Old El PasoŽ chopped green chiles, drained
- Old El PasoŽ salsa (any variety), if desired
| |
1 . Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Cook chicken breasts, cilantro and cumin in oil 15 to 20 minutes, turning chicken once and stirring cilantro mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Shred chicken into small pieces; mix chicken and cilantro mixture.
2 . Brush 1 side of 1 tortilla with some of the 2 tablespoons oil; place oil side down in same skillet. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies to within 1/2 inch of edge of tortilla. Top with another tortilla; brush top of tortilla with oil. Cook over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.
3 . Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cut quesadillas into wedges. Serve with salsa.
To Grill: Heat coals or gas grill for direct heat. Assemble quesadillas on platter, brushing outer sides of tortillas generously with oil. Carefully slide onto grill. Grill uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.
|
| View more recipes from Peggy | View more recipes in Appetizer |
|
ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
| |
Ready in about 5 minutes or less!
- 1 package (11.5 oz) Old El PasoŽ flour tortillas for burritos (8 tortillas)
- 2 cups finely shredded Mexican cheese blend (8 oz)
- 2 cups shredded or finely chopped cooked chicken
- 1 can (4.5 oz) Old El PasoŽ chopped green chiles
- 2 tablespoons butter or margarine, melted
- 1 cup Old El PasoŽ salsa (any variety)
| |
1. Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
2 . Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.
|
| View more recipes from ShawdoS | View more recipes in Appetizer |
|
Nichole Russell
Recipes: 1
Member Since: Oct, 2006
Members Favorites: 0
| |
Ready in about 2 hours or less
- 6 Baked Potatos
- 16 oz Sour Cream
- 1/2 Cup 2% Milk
- 1 Tbsp Salt
- 1/2 Tbsp Garlic Salt
- 1 1/2 Cups Grated Cheddar Cheese
| |
Heat oven to 375 degrees.
Bake potatos for 60 minutes.
Let potatos cool for 20 minutes.
Cut lengthwise in half, scoop out inside, leaving a thin shell.
Mash Potatos in bowl adding all ingredients.
Fill the potato shells with the mixture and place potatos on cookie sheet.
Top potatos with cheese.
Increase oven temperature to 400 degrees and bake potatos for 20 minutes.
Let cool and serve.
|
| View more recipes from Nichole Russell | View more recipes in Appetizer |
|
Peggy
Recipes: 7
Member Since: Sep, 2006
Members Favorites: 1
| |
Ready in about 45 minutes or less!
- 2 pounds lean ground beef
- 1 cup ProgressoŽ dry bread crumbs (any flavor)
- 2/3 cup finely chopped onion
- 1/2 cup milk
- 2 tablespoons chopped fresh parsley
- 2 teaspoons salt
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon pepper
- 2 eggs
- 2 bottles (12 ounces each) chili sauce
- 2 jars (10 ounces each) grape jelly
| |
1 . Heat oven to 400şF. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
2 . Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
3 . Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.
|
| View more recipes from Peggy | View more recipes in Appetizer |
|
Scrumditally
Recipes: 39
Member Since: Aug, 2006
Members Favorites: 0
| |
Ready in about 45 minutes or less!
- 1 1/2 cups pumpkin seeds
- 2 tsp. melted butter or oil (olive oil or vegetable oil work well)
- salt to taste
-
-
- Options To Taste:
- garlic powder
- cayenne pepper
- seasoning salt
- Cajun seasoning blend
| |
Preheat oven to 300° F.
While it's O.K. to leave some strings and pulp on your seeds (it adds flavor), clean off any major chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown. |
| View more recipes from Scrumditally | View more recipes in Appetizer |
|
