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Alcoholic Beverages |
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 5 minutes or less!
- 1 part vodka
- 1 part 1800® Tequila
- 1 part rum
- 1 part gin
- 1 part triple sec
- 1 1/2 parts sweet and sour mix
- 1 splash Coca-Cola®
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Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top. Garnish with lemon.
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Appetizer |
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 2
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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
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Whirl all ingredients together in a blender until smooth. Serve immediately |
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 5 minutes or less!
- 1 package (11.5 oz) Old El Paso® 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 Paso® chopped green chiles
- 2 tablespoons butter or margarine, melted
- 1 cup Old El Paso® salsa (any variety)
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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.
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Beverages |
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 1
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Ready in about 5 minutes or less!
- 1 banana
- 1 tablespoon chocolate syrup
- 1 cup milk
- 1 cup crushed ice
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In a blender, combine banana, chocolate syrup, milk and crushed ice. Blend until smooth. Pour into glasses and serve.
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 5 minutes or less!
- 1 small box Jell-O Brand Lime Flavor Sugar Free Low Calorie Gelatin
- 1/2 cup boiling water
- Ice cubes
- 1/2 cup cold water
- 1 1/2 cups thawed Cool Whip Free Whipped Topping
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Place gelatin in blender container. Add boiling water; cover, venting lid. Blend on low speed 1 minute or until gelatin is completely dissolved. Add enough ice to cold water to measure 1 1/2 cups. Add to blender container along with the whipped topping; cover. Blend on medium speed until thickened and well blended.
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Breakfast - Brunch |
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 4
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Ready in about 45 minutes or less!
- 1 package (10 ounces) frozen chopped broccoli, thawed and drained
- 1 1/2 cups shredded Cheddar cheese (6 ounces)
- 1 cup cut-up cooked chicken
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup Original Bisquick® mix
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
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1 . Heat oven to 400ºF. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
2 . Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3 . Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 1 hour or less
- Makes about 12 servings
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- 1 cup sugar syrup
- 12 whole cloves
- 1 stick cinnamon
- 1 1/2 cups lemon juice
- 1 quart water
- Crushed ice
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Put sugar syrup, cloves and cinnamon in a small saucepan and simmer together for 5 minutes. Add lemon juice and let stand for one hour.
Strain and combine with the water in a pitcher. Stir, and pour into tumblers over crushed ice.
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Dessert |
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 1 hour or less
- 1 C butter
- 1 1/2 C sugar
- 1 1/2 teaspoons cinnamon
- 3 1/2 C flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz. sour cream
- 3 eggs
- 2 teaspoons vanilla extract
- 2 C fresh blueberries, washed and dried
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Preheat oven to 350° F. Grease and flour a 9-inch tube pan with a removable bottom.
Beat together butter, 1 cup sugar and cinnamon, continue beating until light and fluffy. Reduce mixer speed and beat in 2 cups flour until well blended and mixture is crumbly. Set aside 1 cup of crumbly mixture.
Mix remaining flour, baking soda, baking powder and salt until well blended. Add remaining 1/2 cup sugar, eggs, sour cream and vanilla. Increase mixer speed and beat for about 2 minutes, stopping to scrape the bowl as needed. Reduce mixer speed to low and mix in the flour mixture and mix until just blended. Fold in 1 1/2 cups blueberries and spoon the batter into the prepared tube pan. Sprinkle the reserved 1/2 cup blueberries around the top of cake, followed by the reserved crumbly mixture.
Bake for about 1 hour or until a cake tester comes out clean. Cool cake in pan for about 10 minutes before loosening from the sides of the pan with a knife. Carefully remove cake from pan by lifting up from the bottom. Cool completely on a wire rack, crumb side up.
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in over 3 hours
- Pecan Shortbread Cookie Crust:
- 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
- 3 tablespoons butter or margarine, melted
- 3 tablespoons Gold Medal® all-purpose flour
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- Pumpkin-Cream Cheese Pie:
- 1 cup sugar
- 3 tablespoons Gold Medal® all-purpose flour
- 1 package (8 ounces) cream cheese, softened
- 1 package (3 ounces) cream cheese, softened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 eggs
- 1 can (15 ounces) pumpkin (not pumpkin pie mix)
- 1 tablespoon milk
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Crust Directions:
1. Mix all ingredients. Press firmly on bottom and side of ungreased pie plate, 9x1 1/4 inches. Bake about 12 minutes or until light brown
Cheese Pie Directions:
1. Heat oven to 375ºF. Bake Pecan Shortbread Cookie Crust; cool.
2. Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
3. Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat.
4. Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 5 minutes or less!
- 1/2 cup frozen blueberries
- 1 cup frozen strawberries
- 1 frozen banana (peel banana before freezing)
- 1 1/2 cups milk
- 1/2 cup frozen vanilla or strawberry yogurt
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Whirl all ingredients together in a blender until smooth. Serve immediately. |
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Main Dish |
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 15 minutes or less!
- 6 corn tortillas
- 1 sm. onion (chopped)
- 1 clove garlic (crushed)
- 2 tsp. oil
- 1 (14 oz.) can chopped green chiles (undrained)
- 1 (14 1/2 oz.) can beef broth (undiluted)
- 1 (10 3/4 oz.) can chicken broth (undiluted)
- 1 (10 3/4 oz.) can cream of chicken soup (undiluted)
- 1 (6 3/4 oz.) can chunk style chicken
- 1 1/2 c. water
- 1 tsp. steak sauce
- 2 tsp. Worcestershire sauce
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/8 tsp. pepper
- 3 c. (12 oz.) shredded Cheddar cheese
- Paprika
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Cut 6 tortillas into 1/2 inch strips (set aside). Saute onion and garlic in oil. Add ingredients. Cover, heat and simmer for 1 hour. Add tortillas and cheese. Simmer uncovered for 10 minutes. Sprinkle with paprika. Serve with tortilla chips. Makes 8 cups. |
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 2 hours or less
- - 64 ounces frozen meatballs (approximately 60 to 65 meatballs)
- - 32 ounces barbecue sauce
- Optional: Shredded cheddar cheese, toothpicks
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Cook meatballs according to package directions.
Place cooked meatballs in or slow cooker.
Pour barbecue sauce over meatballs.
Turn heat on high for approximately 15 minutes, or until sauce is hot.
Reduce heat to low and simmer for 1 hour.
Serve in slow cooker or place meatballs on a serving plate with toothpicks inserted and sprinkle with shredded cheddar cheese. |
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 15 minutes or less!
- 1/4 cup mayonnaise
- 3 tbs minced garlic
- 1 tbs lemon juice
- sliced red peper
- sliced zucchini
- sliced red onion
- sliced yellow squash
- sliced red onion
- harvest grain wheat bread
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- olive oil
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In small bowl combine mayonnaise, lemon juice and minced garlic. Set aside in fridge.
Place olive oil in pan, cook vegetables until tender.
Toast bread and spread mayonnaise mixture on both sides of the bread.
Layer the vegetables on the bread.
Enjoy.
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in over 3 hours
- 1 cinnamon stick, broken into pieces
- 4 whole cloves
- 3 allspice berries
- 6 black peppercorns
- 3 tablespoons olive oil
- 3 1/2 lbs. beef pot roast, trimmed of excess fat
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 celery stalks, sliced
- 2 carrots, peeled and sliced
- 1 cup hearty red wine
- 1 can (28 oz.) crushed tomatoes
- salt
- chopped fresh parsley for garnish
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Serves 4-6
Combine the cinnamon, cloves, allspice and peppercorns in a mortar or coffee grinder and grind to a fine powder.
Heat a large sauté pan over medium-high heat and add the oil. Add the meat and cook, turning, for 10-15 minutes, until browned on all sides. Using tongs, transfer meat to slow cooker.
Add the onion to the sauté pan and sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the spice mixture and cook for 2 minutes. Add the red wine and cook for about 10 minutes, until reduced by about one-third. Stir in the crushed tomatoes and salt to taste.
Pour the sauce over the meat in the slow cooker. Cover and cook on low for about 8 hours, until the meat falls away from the bone. Transfer to a warmed serving dish and garnish with parsley. Serve immediately.
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in over 3 hours
- 1 pkg Italian Meatballs
- 2 cans Diced Tomatoes (any flavor)
- Mushrooms
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Combine in Slow cooker. Cook on low for 8-10 hours.
Serve with noodles, on a deli roll or eat alone.
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in over 3 hours
- 1 medium butternut squash, peeled and cut into 2-inch pieces
- 1 medium bell pepper, cut into 1-inch pieces
- 4 boneless skinless chicken breast halves (1 1/4 pounds), each cut into 3 pieces
- 1 can (14 1/2 ounces) stewed tomatoes, undrained
- 1/2 cup Old El Paso® salsa (any variety)
- 1/4 cup raisins
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1 cup uncooked couscous
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1 . Layer squash, bell pepper and chicken in 4- to 5-quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon and cumin; pour over mixture in slow cooker.
2 . Cover and cook on low heat setting about 7 hours or until squash is tender and juice of chicken is no longer pink when centers of thickest pieces are cut. During last 10 minutes of cook time, cook couscous as directed on package.
3 . Remove chicken and vegetables from slow cooker with slotted spoon. Serve over couscous. Stir sauce in slow cooker; spoon over chicken mixture.
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in over 3 hours
- lb. chuck roast, or round steak, trimmed of fat
- 2 tablespoons oil
- 1 cup chopped onions
- 1/2 cup sliced celery
- 2 cups lower-sodium, 98%-fat-free beef broth
- 1 garlic clove
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 1 teaspoon dry mustard
- 1/2 teaspoon chili powder
- 3 drops Tabasco® sauce
- 1 bay leaf
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
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1. In skillet brown both sides of meat in oil. Add onions and celery and sauté briefly. Transfer to slow cooker. Add broth.
2. Cover. Cook on Low 6-8 hours, or until tender. Remove meat from cooker and cool. Shred beef.
3. Remove vegetables from cooker and drain, reserving 1 1/2 cups broth. Combine vegetables and meat.
4. Return shredded meat and vegetables to cooker. Add broth and remaining ingredients and combine well.
5. Cover. Cook on High 1 hour. Remove bay leaf.
6. Pile into 8 sandwich rolls and serve.
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 30 minutes or less!
- 1 1/4 pounds ground turkey breast
- 1 shallot, minced
- 1 garlic clove, minced
- 2 tablespoons cilantro, minced
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-cracked black pepper
- 4 slices of smoked cheddar
- 1 small red onion, sliced into 1/4-inch thick rings
- 1 large tomato, sliced into 1/4-inch thick rounds
- 1 cup baby arugula or spinach
- 1/4 cup chipotle “ketchup” (recipe below)
- Dijon mustard
- 4 hamburger buns (I usually use whole-wheat), split open
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- Prepare the grill.
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Combine the turkey, shallot, garlic and cilantro, mixing gently with your hands (take care not to overwork). Score the meat into four equal portions and shape the portions into patties (make the patties slightly larger than the surface area of your buns). Sprinkle both sides of the patties with the salt and pepper. Grill the turkey burgers for 5 to 8 minutes per side, or until cooked through. When the burgers are almost done grilling, place a slice of cheese on top of each patty (the cheese will melt as the burgers finish grilling). Also place the buns, cut sides down, on the grill to toast; remove when lightly browned.
Serve the grilled patties and toasted buns along with the remaining fixings.
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Side Dish |
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ShawdoS
Recipes: 19
Member Since: Aug, 2006
Members Favorites: 0
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Ready in about 30 minutes or less!
- 1 tbsp olive oil
- 15g butter
- 4 chicken breasts
- 1 red onion, peeled & finely chopped
- 2 cloves garlic, peeled & finely chopped
- 1 glass white wine (approx 100 ml)
- 250ml chicken or vegetable stock
- 200ml double cream
- 3 dstsp Tracklements Organic Lemon Mustard
- Large handful fresh tarragon, chopped (approx 20g)
- Salt and pepper to season
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Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 2-3 minutes on each side or until golden brown. Transfer to a plate.
In the same pan add the remaining butter mixture, gently fry the onion and garlic over a medium heat until really soft, about 10 minutes.
Add the wine and simmer for a few minutes. Then add the stock, bring to the boil and simmer for a minute before whisking in the cream, Organic Lemon Mustard and half of the fresh tarragon. Bring back to the boil and whisk thoroughly.
Return the chicken breasts to the pan, cook for 7-10 minutes or until cooked through. Scatter over the remaining tarragon and season to taste. Serve the chicken with the sauce and rice and steamed green beans.
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