Recipes

[Zhills]

CHICKEN, CORN AND POTATO SOUP

Mashed potato soup is bursting with flavor, full of creamy goodness, topped with bacon and cheese and is perfect for cold winter nights and fun football weekends.  20 mins.

INGREDIENTS:

1-24 oz container refrigerated mashed potatoes or

3 cups homemade
2 cups chicken broth
1 can sweet corn
2 cups rotisserie chicken
1/2 Cup chopped onion
2 Tbsp butter
3/4 Cup whole milk
5 pieces of bacon cooked and crumbled
1 tbsp reserved bacon grease
shredded cheddar cheese for topping
salt/pepper to taste

INSTRUCTIONS:

1. In a large frying pan cook bacon until crisp. Drain the bacon grease reserving 1 tablespoon for soup and place on a plate lined with a paper towel and set aside.
2. Next, in a large pot over medium high heat add butter.   Pour in chopped onion and cook until just tender, about 2-3 minutes. Add in chicken broth, corn (drained), reserved bacon grease and chicken. Bring to a boil then reduce heat and simmer.
3. Add in milk and mashed potatoes and stir until combined. Continue to simmer until heated through, season with salt and pepper to taste.
   
4. Top with cooked bacon  and shredded cheese. Serve and enjoy.  (Chicken can me omitted for Potato and Corn Soup)

Next ingredient:  Eggs

[KingstonsMom]

Next Ingredient: EGGS

Ingredients

• 3 large eggs, room temperature
• 2 cups sugar
• 3/4 cup butter, softened
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 2-1/2 cups fresh or frozen cranberries, thawed
• 2/3 cup chopped pecans
• Whipped cream, optional

Directions

1. Preheat oven to 350°. In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans
2. Spread in a greased 13x9-in. baking dish.Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. If desired, serve with whipped cream.

Tart Cranberry Cake Recipe: How to Make It | Taste of Home

NOTE:

I've also subbed other fruits like raspberries, blueberries and peaches for the cranberries when they're out of season, all were delicious!

Next Ingredient(s): Your favorite appetizer!

[Qwalker]

APPETIZERS are my favorite thing...any and all.  I do love the appetizer I call Veggie appetizers on crescent roll base...many have that recipe.  Also, love bacon-wrapped water chestnuts but don't have exact ingredients....also my family Chex Mix....but that's a familiar one too.  Today I am posting two because it's early and I can't decide!

South of the Border Dip

Mix together well.... 1 package cream cheese, softened

                                 1 cup salsa

                                 1 cup shredded cheddar cheese

Serve with Fritos Scoops.

Taco Appetizer

1 can Frito-Lay Bean Dip (usually found with Chips)

3/4 cup sour cream

1/4 cup mayonnaise

1-2 green onions chopped

1/2 cup grated cheese (or more)

Chopped green pepper

Chopped tomatoes

Put bean dip in bottom of dish (any shallow dish or like a pie dish).  Mix together sour cream and mayonnaise and place that on top.  Next put on the green onions followed by grated cheese, green peppers and tomatoes.  Serve with any favorite dipper-type chip.

NEXT INGREDIENT ..... CREAM CHEESE 

[Qwalker]

Moving along with this recipe.  I just made it for a family party later.  I'll give it 👍 or 👎 after this evening.  But, I think it will be good.  Recipe is from Trisha Yearwood.

Cream Cheese Roll-Ups

2 (8oz) packages of CREAM CHEESE, softened

1/2 cup jarred salsa (she recommends hot...me...mild)

4 green onions, finely sliced

4 large flour tortillas

10 slices of bacon, cut into small pieces, cooked crisp

16 thin slices of deli ham

Mix together CREAM CHEESE, salsa and onions until fully combined.  Spread the mixture on the tortillas, leaving a 1/2" edge (approx.).  Top each with bacon and ham, then roll into tight cylinders.  Wrap in plastic wrap and refrigerate for at least one hour.  Remove from fridge, discard the plastic wrap and cut each roll into 1" pieces, discarding uneven ends.

(Giving it a 👍 but I spread the cream cheese mixture too thin...could have used a little more...but good!) 

NEXT INGREDIENT ..... PUDDING or PIE FILLING....

                                (OR...any Holiday Recipe...Poster's

                                 choice....😊)

[Zhills]

I made this Fruit Salad for years for the Holidays but when I searched for a recipe, so I wouldn't have to type it, it was not to be found!  Maybe I'm the only one who made it.  Well, I typed it....enjoy!

Easy Fruit Salad

1 8 oz pkg Cream Cheese
2 Tbsp powdered sugar

1/2 tsp vanilla
2 14 oz cans Fruit Cocktail in heavy syrup
(drain, keep juice)
1 small can Pineapple Tidbits (drain)
Maraschino Cherries
Coconut
Nuts

Let cream cheese warm up and soften. Put in bowl.  Add 2 Tablespoons powdered sugar, vanilla and enough Cherry Juice (from jar) and Fruit cocktail syrup to make a lovely pink “dressing.” 
Add small amounts and mix until smooth and mixable with fruit.

Add:

Fruit cocktail 
pineapple tidbits
2 T cherries (I cut in half)

Mix well with Cream cheese “dressing.”

I add a small amount of Coconut and Nuts.  Stir in.

Chill before serving....just gets better with age!

You could easily add small cuts of apple, banana or other fruit and/or mini marshmallows.
 

Please make the original version first. 
It’s really GOOD!  

Especially good with left over turkey or ham!

Next ingredient:  Sausage (any type)

[Qwalker]

One-Pot SAUSAGE and Basil Pasta

1 package (16 oz) spaghetti

1 package (13-14 oz) smoked TURKEY SAUSAGE, thinly

   sliced

3 cups grape tomatoes, halved

2 cups fresh basil leaves, loosely packed

1 large onion, thinly sliced

4 garlic cloves, thinly sliced

4 1/2 cups water

1 cup grated Parmesan cheese

3/4 teaspoon salt

1/2 teaspoon pepper

3/4 teaspoon crushed red pepper flakes, optional

In a Dutch Oven, combine the first 7 ingredients.  Bring to a boil; reduce heat and simmer, uncovered, until the pasta is al dente, 8-10 minutes, stirring occasionally.  Add Parmesan, salt and pepper; stir until cheese is melted.  If desired, mix in crushed red pepper flakes and top with additional Parmesan cheese.

(Recipe found in recent Taste of Home magazine.)

NEXT INGREDIENT ..... ANY FISH OR SEAFOOD 

[house_cat]

I've posted this recipe in the past, but it bears repeating, especially with holiday celebrations coming up. I used store-bought guacamole, but if you want the recipe for it you can click the link. The most difficult thing about this recipe is finding wonton wrappers - both of my regular grocery stores have been out of them lately.

Guacamole Shrimp Wonton Cups

24 wonton wrappers

1 pound medium shrimp, peeled and deveined

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon cajun seasoning

Kosher salt and freshly ground black pepper, to taste

1 1/2 cups guacamole

2 tablespoons chopped fresh cilantro leaves

1. Preheat oven to 350 degrees. Lightly oil a 24-cup mini muffin tin or coat with nonstick spray.
2. Fit a wonton wrapper into each of the 24 muffin tins, pressing carefully to make sure there is an opening in the center.
3. Place into oven and bake for 10-12 minutes, or until golden brown.
4. In a medium bowl, combine shrimp, olive oil, garlic and cajun seasoning; season with salt and pepper, to taste.
5. Preheat grill to medium high heat. Add shrimp to grill and cook, flipping once, until pink and opaque, about 2 minutes on each side.
6. Fill each wonton with 1 tablespoon guacamole and 1 shrimp.
7. Serve immediately, garnished with cilantro, if desired.

Next ingredient:  egg nog

[Zhills]

Next ingredient:  Fruit, your choice

[Qwalker]

YUM!!!  Pass the Amaretto Eggnog!  MERRY CHRISTMAS TO ALL!  👩‍🍳🎅

FRUIT Tarts

1 roll refrigerated sugar cookie dough, cut in 18 slices

1 pkg (8oz) cream cheese

1/4 cup confectioner's sugar

1 teaspoon vanilla

3 KIWI, peeled and each cut into 6 slices (18 slices total)

6 STRAWBERRIES, hulled and each sliced into 3 pieces

   (18 total)

18 RASPBERRIES

36 BLUEBERRIES

1/3 cup apple jelly

18 fresh mint leaves, optional

Put the cookie dough slices on parchment lined baking sheets.  Slightly flatten each one.  Bake according to the package instructions.  Set aside to cool.

Mix cream cheese, sugar and vanilla until smooth.  Spread some onto each cooled cookie.  Arrange a KIWI slice, STRAWBERRY piece, RASPBERRY and 2 BLUEBERRIES on top of each.  Warm the apple jelly over low heat until just loosened, 2-3 minutes.  Brush the FRUIT Tarts with the apple jelly glaze.  If desired, garnish with mint leaf.

(A Ree Drummond recipe)

NEXT INGREDIENT ..... PECANS 

[Qwalker]

Honey Dill Salmon Spread

8 oz. smoked salmon

8 oz. cream cheese, softened 

1 tablespoon Harry and David Honey Dill Mustard*

1 cup PECANS, chopped

1 cup fresh parsley, chopped

Combine PECANS and parsley in bowl; set aside.  Mix salmon, cream cheese, and mustard together and shape into a ball.  Roll in the PECANS and parsley until completely coated.  Chill.  Serve with crackers or cocktail rye bread.

(*any honey mustard would be ok to use adding dill if desired)

NEXT INGREDIENT ..... Poster's Choice of a favorite!