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Recipes
Chicken & Pasta with Dijon Sauce
By KarleeLucas
Don't be intimidated by the long list of ingredients
- 1 can (14.5 oz.) College Inn® Chicken Broth with Roasted Garlic
- 1/2 cup Dijon mustard divided
- 2 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. basil
- 1/4 tsp. oregano
- 2 boneless, skinless chicken breasts
- 3 cups farfalle; farfallini; farfallone uncooked
- 1 tsp. garlic chopped
- 1/2 tsp. sugar
- 2 Tbsp. flour
- 2 tsp. butter softened
- 1/2 cup chopped red pepper
- 1/2 cup chopped green pepper
- grated Parmesan cheese (optional)
Overnight Blueberry French Toast
By KarleeLucas
Lightly grease a 9x13 inch baking dish
- 12 slices day-old bread, cut into 1-inch cubes
- 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
- 1 cup fresh blueberries
- 12 eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh blueberries
- 1 tablespoon butter
One-Pot Noodles with Chicken & Broccoli
By KarleeLucas
The name says it all—a no-fuss, great tasting and good for you entrée that’s ready in a flash
- 2 cups College Inn® Chicken Broth
- 1 cup milk
- 2 Tbsp. butter
- 3-3/4 cups egg noodles (uncooked)
- 2 cups frozen broccoli florets
- 10 oz. seasoned chicken pieces (cooked)
- 3/4 cups parmesan cheese grated
Clone of a Cinnabon
By KarleeLucas
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Wonton Soup
By KarleeLucas
To make wontons: In a medium bowl mix filling ingredients thoroughly
- 1 can College Inn® Chicken Broth
- 3/4 lb. ground pork
- 2 Tbsp. celery minced
- 2 green onions minced
- 1 egg
- 2 Tbsp. low-salt soy sauce
- 1-1/2 tsp. white wine
- 1/2 tsp. sesame oil
- 1/8 tsp. salt
- white pepper dash
- 2 Tbsp. low-salt soy sauce
- 1 scallion chopped
- 30 won ton skins; egg roll skin
Broccoli Cheese Soup
By KarleeLucas
After just one spoonful, this may become your new favorite soup
- 2 cans College Inn® Chicken Broth
- 2 cups sliced fresh carrots
- 1 cup sliced celery
- 2 cups broccoli florets
- 1-1/2 cups chopped onion
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 1 qt. milk
- 1/2 lb. processed cheese (Velveeta) cubed
Classic Hash Browns
By KarleeLucas
Shred potatoes using a cheese grater, mandoline or food processor
- 2 russet potatoes peeled
- 3 tablespoons butter
- 1 pinch cayenne pepper
- 1 pinch paprika
- Salt and pepper to taste
Muzzie's Fabulous Stuffing
By KarleeLucas
While turkey dinners and Thanksgiving go hand in hand, once you taste this stuffing recipe you’ll be making i...
- 1 14.5 oz. College Inn® Chicken Broth
- 1 lb. breakfast sausage
- 1-1/2 Tbsp. butter
- vegetable oil (splash)
- 1 onion (large) chopped
- 2 celery stalks chopped
- 1 box mrs. cubbison's® bread stuff mix
- parsley (good handful)
- 1 tsp. poultry seasoning
Apple Crumb Squares
By KarleeLucas
Prepare Crumb Topping: In medium bowl, with fingertips, mix all topping ingredients until mixture comes together
- Crumb Topping
- 1 cup(s) all-purpose flour
- 1 cup(s) pecans or walnuts, coarsely chopped
- 1/2 cup(s) (1 stick) butter or margarine, slightly softened
- 1/2 cup(s) packed light or dark brown sugar
- 1 tablespoon(s) vanilla extract
- 1 teaspoon(s) ground cinnamon
- Crust
- 3 cup(s) all-purpose flour
- 1/3 cup(s) granulated sugar
- Salt
- 3/4 cup(s) (1 1/2 sticks) cold butter or margarine
- Apple Filling
- 4 pound(s) green cooking apples such as Granny Smith, peeled, cored, and cut into 1 2-inch chunks
- 4 tablespoon(s) butter or margarine
- 3/4 cup(s) raisins or dried currants
- 1/2 cup(s) light or dark brown sugar, packed
- 3/4 teaspoon(s) ground cinnamon
- 1 tablespoon(s) cornstarch
- 2 teaspoon(s) cornstarch, combined with above-mentioned cornstarch
- 3 tablespoon(s) fresh lemon juice
Red Velvet Cupcakes
By KarleeLucas
Cake: Heat oven to 350 degrees F
- Cake
- 1/3 cup(s) cocoa
- 3 tablespoon(s) red food coloring
- 1 1/2 teaspoon(s) vanilla extract
- 1/2 cup(s) butter, softened
- 1 1/2 cup(s) sugar
- 4 egg yolks
- 1 cup(s) buttermilk
- 1 teaspoon(s) salt
- 2 1/4 cup(s) sifted cake flour
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) white vinegar
- Frosting
- 1 cup(s) milk
- 3 tablespoon(s) flour
- 1/8 teaspoon(s) salt
- 8 ounce(s) of either 62 percent dark chocolate or white chocolate
- 1 cup(s) butter
- 1 1/2 cup(s) confectioners' sugar
- 2 tablespoon(s) cocoa (for white chocolate frosting, omit cocoa)
- 1 teaspoon(s) vanilla extract