Lynn's profile page
Recipes
Saltine Toffee Candy
By lynn
1. Preheat the oven to 350 degrees
- 1.5 sleeves of saltine crackers
- 1 stick (4 oz) butter
- 1 cup packed brown sugar
- 2 cups chocolate chips
Buffalo Ranch Pulled Chicken
By lynn
Place frozen chicken breasts into the slow cooker
- 5 Frozen Boneless/Skinless Chicken Breasts
- 1/2 Tbsp Dried Parsley
- 1 tsp Garlic Powder
- 1 Tbsp Onion Powder
- 1/2 tsp Dried Thyme
- 1/4 tsp Salt
- 1 C Frank's Red Hot Sauce
Chocolate chip cheesecake
By lynn
In a small bowl, beat cream cheese and butter until light and fluffy
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3/4 cup confectioners' sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) miniature semisweet chocolate chips
- Graham cracker sticks
Chocolate Chip Banana Bread
By lynn
Preheat oven to 375°F. Thoroughly grease and flour a 9" × 5" × 3" baking pan (or use a nonstick baking pan or a ...
- 1 cup semi-sweet chocolate chips
- 1¾ cup all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 3 large, very ripe bananas
- 1 tsp pure vanilla extract
- 2 eggs
- ½ cup butter or shortening
Chicken Cucumber Sandwhichs
By lynn
In a medium size bowl, stir together the softened cream cheese and the mayo until well blended (I use a whisk)
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup mayonnaise (reduced fat is okay, do not use fat-free)
- 3 cups finely diced cooked chicken
- 3/4 cup peeled seeded and diced cucumber
- 3 celery ribs, finely diced
- 1/2 cup red bell pepper, finely diced
- 6 green onions, chopped small
- 1 teaspoon garlic salt
- 1/2 teaspoon salt (or to taste, I use seasoned salt)
- 1/2 teaspoon ground black pepper (or to taste)
- 84 slices fresh white bread or 84 slices whole wheat bread
Bacon-Wrapped Jalapeno Poppers
By lynn
Preheat oven to 400 degrees F
- 1/2 cup cream cheese
- 1/2 cup shredded sharp Cheddar cheese
- 12 jalapeno peppers, halved lengthwise, seeds and membranes removed
- 12 slices bacon
Provolone and Roasted Pepper Crisps
By lynn
Heat broiler. Arrange the pita halves cut-side up on a broilerproof baking sheet
- 2 pitas, each split into 2 rounds
- 4 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Kosher salt
- 1 16-ounce jar roasted red peppers, drained and cut into strips
- 1 clove garlic, thinly sliced
- 1 teaspoon fresh lemon juice
- 1 cup grated provolone
Buffalo Chicken Lasagna
By lynn
In a Dutch oven, heat oil over medium heat
- 1 tablespoon canola oil
- 1-1/2 pounds chicken
- 1 small onion, chopped
- 1 celery rib, finely chopped
- 1 large carrot, grated
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 bottle (12 ounces) buffalo wing sauce
- 1/2 cup water
- 1-1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 9 lasagna noodles
- 1 carton (15 ounces) ricotta cheese
- 1-3/4 cups (7 ounces) crumbled blue cheese, divided
- 1/2 cup minced Italian flat leaf parsley
- 1 egg, lightly beaten
- 3 cups (12 ounces) shredded part-skim mozzarella cheese
- 2 cups (8 ounces) shredded white cheddar cheese
Slow Cooker Cheesy Chicken And Rice
By lynn
Place chicken in bottom of slow cooker
- 4 Chicken breasts, boneless skinless
- Cream of chicken soup
- 1 15 ounce can Corn
- 1 large onion
- 1 cup cheddar cheese
- 1 8 ounce box Zatarain's yellow rice mix
Buffalo Cauliflower
By lynn
Preheat the oven to 450 degrees
- 1 head of cauliflower
- For the batter
- 1/2 cup all purpose flour
- 1/2 cup water
- dash of Frank's Wing Sauce (or Frank's Original Hot Sauce)
- 1/4 teaspoon garlic salt
- 1/4 teaspoon dried onion (I use Tastefully Simple's Onion Onion)
- For the buffalo sauce
- 1/4 cup Frank's Wing Sauce
- 3 Tablespoons salted butter, melted
- pinch of salt