Kasey's profile page
Recipes
Easy Sweet Onion and Broccoli Salad
By kasey
This easy salad only has four ingredients, and even the dressing comes together in a simple two minutes
- 3 cups of fresh broccoli
- 3 cups of fresh cauliflower
- 1/4 cup of sweet onions (diced)
- 1/2 a package or bacon
- Sauce:
- 1 cup of mayo
- 3 tbs of apple cider vinegar
- 1/4 cup of suger
Shrimp Scampi
By kasey
Rinse and peel your shrimp
- 1 Bag of Shrimp
- 5-6 Cloves of Garlic
- 4 tbsp of butter
- 1 tsp lemon juice
- 2 freshly chopped parsley
- A dash of olive oil
- A dash of salt and pepper
- 1 tbsp grated parmesan
Loaded Potato and Buffalo Casserole
By kasey
Preheat oven to 500 F. Spray a 9x13 in pan
- 2 lb of boneless, skinless, chicken breast
- 10 potatoes
- 1/3 cup of olive oil
- 1 1/2 tsp of salt
- 1 tbsp of black pepper
- 1 tbsp of paprika
- 2 tbsp of garlic powder
- Dash of hot sauce
- 3 cups of shredded cheese
- 1 cup of crumbled bacon
- 1 cup of green onions dices
Fried Rice
By kasey
Heat oil in a large skillet and then add the onions, garlic, and veggies
- 4 cups of cooked rice
- 1/2 lb of cooked and cut up chicken
- 1 cup of frozen veggies
- 1 white onion chopped
- 2 cloves of minces garlic
- 2 eggs
- 3 tbsp oil
- 1/4 cup of soy sauce
Crescent Rolls w/ Cheesecake
By kasey
Preheat oven to 350 degrees F
- 2 can(s) pillsbury crescent rolls
- 2 pkg (16 oz total) cream cheese (room temperature)
- 1 1/2 c sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 stick butter (1/2 cup real butter not margarine)
Bread
By kasey
In large bowl, add the warm water
- 3/4 cup warm water
- 1 package active dry yeast
- 1 tsp salt
- 1-1/2 tbsp sugar
- 1 tbsp vegetable shortening
- 1/2 cup milk
- 3 cups all-purpose flour, approximately
Corn Casserole
By kasey
Preheat oven to 350
- 1 can(s) whole kernel corn, drained (15-1/4 oz)
- 1 can(s) cream style corn (14-3/4 oz)
- 1 pkg jiffy corn muffin mix (8 oz)
- 1 c sour cream
- 1 stick butter, melted
- 1-1/2 c shredded cheddar cheese
Cheesy Broccoli Hashbrown
By kasey
reheat oven to 400 degree F
- 2 - 21/2 c cooked cubed chicken breast
- 1 pkg (26 - 30 ounce) bag - shredded hashbrowns, thawed
- 2 - 14.75 oz cream of chicken soup - or 1 cream of chicken and 1 cream of mushroom ( that's what i use ) or use a 26 ounce can
- 1/2 c milk
- 3/4 c cream
- 2 c ( 8 ounces ) shredded, cheddar cheese
- 1 stick butter, melted
- 1 - 16 oz broccoli flourets, thawed
- 1 tsp poultry seasoning
- 2 Tbsp dry minced onions
- 2 tsp salt or to taste
- 1 1/2 tsp pepper
- 1 1/2 oz french fried onion, crushed - optional
- 1/2 lb bacon, cooked, and crumbled - optional - i made this 2 times in the past week. the second time i added bacon...delicious either way.
Coconut CupCake
By kasey
Sift together flour, corn starch, baking powder, and salt
- 2 1/2 cups all purpose flour
- 1/4 cup corn starch
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups sugar
- 1 cup butter (at room temperature)
- 4 eggs, carefully separated into 4 egg yolks and 4 egg whites
- 1 1/2 teaspoons vanilla*
- 1 cup coconut milk
- 3/4 cup sweetened shredded coconut
- 1 1/2 teaspoons grated lemon rind
- Cream Cheese
- 1/2 cup butter (at room temperature)
- 1 package (8 oz) of cream cheese
- 3/4 cup powdered sugar
- 1/4 cup sweetened coconut (plus extra for the tops)
Coconut Cream Cake
By kasey
Make the yellow cake according to package directions and bake in a 9 X 13 baking pan or dish
- 1 box yellow cake mix
- 1 can(s) coconut milk or cream
- 1 can(s) sweetened condensed milk
- 8 oz cool whip
- 1 small package sweetened flaked coconut