Veronica's Recipes

 

 



Yummy Blueberry Cobbler Print E-mail

 

! can crushed pineapple

1 can blueberry pie filling

1 yellow box cake mix

1 cup chopped pecans

3/4 c. butter

 

 

spray 9/13 inch pan. Spread crushed pineapple in pan. Spoon blueberry pie filling on pineapple. Sprinkle dry cake mix over the top. Press down with a fork. Sprinkle pecans on top. Pour melted butter on top of the cobbler. Bake at 350 for 35 to 40 minutes.

 
Italian Sausage Soup with Tortellini Print E-mail
Ingredients1 pound sweet Italian sausage, casings removed1 cup chopped onion2 cloves garlic, minced5 cups beef broth1/2 cup water1/2 cup red wine4 large tomatoes - peeled, seeded and chopped1 cup thinly sliced carrots1/2 tablespoon packed fresh basil leaves1/2 teaspoon dried oregano1 (8 ounce) can tomato sauce1 1/2 cups sliced zucchini8 ounces fresh tortellini pasta3 tablespoons chopped fresh parsleyDirectionsIn a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1...

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Peanut Butter Cup Cookies Print E-mail
 

½ c. butter

½ sugar

1/c brown sugar

½ c. peanut butter

1 egg

½ tsp vanilla

1 ¼ flour
2/3 tsp baking soda

¼ tsp salt

15 mini Reece's peanut butter cups

 

Preheat oven to 350 degrees. In a medium bowl, cream butter, sugars, and peanut butter. Add egg and vanilla. Stir together flour, baking soda and salt. Stir into the creamed mixture.

Drop by tablespoonfuls into cups of a muffin tin. Bake for 8 to 10 minutes, or until lightly browned.

Remove from oven and immediately press...

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Creamy Potato Pork Chop Bake Print E-mail
 

1 TBS vegetable oil

4 to 6 pork chops

1 can cream of celery soup

½ c milk

½ c. sour cream

salt and pepper to tastefully1 20 oz pkg of frozen hash browns, thawed

1 c. shredded cheese-divided

1 ½ c. French Fried onions-divided

 

Heat oil in a large skillet over medium high heat. Add pork chops and brown on both sides.

Preheat oven to 350 degrees.

In a medium bowl, mix soup, milk, sour cream and salt and pepper. Stir in potatoes, ½ c. cheese

and ½ c. onions. Mix together and...

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Creamy Basil and Tomato Soup Print E-mail
 


1 c. milk (don't use fat free)

¼ c. flour

1 (15 ounce can) vegetable broth

¼ c. chopped basil leaves

1 (14 ½ ounces) can diced tomatoes

1 TBS shredded Parmesan cheese

pepper to taste

2 ounces (½ c) shredded mozzarella cheese

Parmesan cheese for garnish

 

Combine milk, flour and broth in 2 quart saucepan with wire whisk. Cook over medium heat, stirring occasionally until mixture comes to a boil.

 

Reduce heat to low...stir in basit, tomatoes and 1 TBS Parmesan cheese...

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