Sunday, March 26, 2017

Recipes from this morning's show :)



2 cups cooked chicken, chopped or shredded
1 lb. Velveeta, cubed
! can Original Rotel
1 lb.  Spaghetti pasta, cooked and drained (even better if cooked in chicken broth)
1 stick butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped
1 bell pepper, chopped
Salt and pepper to taste

Melt the butter in a large pot and sauté the onions and pepper.  Add Rotel, soups, chicken, cheese and seasonings.  Add pasta and stir well just until cheese is melted.  Pour into a 13x9x2-baking dish, cover with foil and bake 25 minutes at 350.

Pepperoni Pizza Dip

8 ounces cream cheese, softened
½ cup sour cream
¼ t. Italian seasoning
¼ t. garlic powder
¼ t. ground red pepper
¾ cup pizza sauce
½ cup chopped pepperoni
¼ cup green onion
1 cup shredded mozzarella cheese
Beat first five ingredients with electric mixer until well blended.  Spread in lightly greased 9-inch pie plate.  Spoon sauce over top and sprinkle with pepperoni and green onions; bake at 350 for 10 minutes.  Sprinkle with cheese and bake 10 more minutes.  Serve with tortilla chips or pita chips.


1 lb. Brussels sprouts, washed and cut in half
½ cup Olive oil
1 tablespoon sugar
Salt & Pepper to taste
½ cup Balsamic glaze

Toss the Brussels sprouts with olive oil, sugar, salt, pepper and balsamic glaze in a large bowl.  Pour into a large pan and bake at 400 for 25-35 minutes.

8 ounces cream cheese, room temperature
1 cup powdered sugar
8 ounces Cool Whip
1 teaspoon vanilla extract
1 can cherry pie filling
1 9” Graham cracker crust

Beat together cream cheese and sugar until smooth.  Fold in the vanilla and Cool Whip.  Spoon the filling into the prepared graham cracker pie crust and spread the cherry filling on top.  Place in the fridge overnight or at least 3 hours.

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