swagdaddy spence's cookbook

by:jesse parks

mac and cheese

Cook macaroni as directed on package, omitting salt. Drain.

Microwave VELVEETA and tomatoes in large microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Stir in milk.Add macaroni to VELVEETA sauce; stir to evenly coat

cheesy bbq cups


1 lb lean (at least 80%) ground beef, cooked, drained 3/4 cup barbecue sauce 1 can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits 3/4 cup shredded Cheddar cheese (3 oz) 1In 10-inch nonstick skillet, mix cooked beef and barbecue sauce. Heat over medium-high heat, stirring constantly, until hot.
  • 2Pull each biscuit apart into 2 layers; press each into 4-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 1/4-inch rim. Fill with beef mixture; sprinkle with cheese.

  • 3Bake at 375°F 13 to 15 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.

  • cajun chicken pasta


    • 1/2 lb. boneless, skinless chicken breast halves
    • 1/8 tsp. ground red pepper
    • 1/2 lb. kielbasa
    • 2 medium red and/or green bell peppers
    • 1 box (10 oz.) frozen cut green beans or sliced okra, thawed
    • 2 cups water
    • 1 package Pasta Sides™ - Butter flavor


    • Season chicken with cayenne pepper and, if desired, salt.
    • Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and cook chicken and sausage, stirring occasionally, 5 minutes or until chicken and sausage are thoroughly cooked. Remove and set aside.
    • Heat additional 1 tablespoon oil in same skillet over medium heat and cook red peppers, stirring occasionally, 3 minutes or until tender. Add green beans and water. Bring to a boil over high heat. Stir in Knorr® Pasta Sides™ - Butter flavor and return to a boil over high heat. Reduce heat to medium and cook covered, stirring occasionally, 6 minutes or until pasta is tender. Stir in chicken and sausage and serve immediately.

    avocado soup

  • 2 Tbsp. vegetable oil
  • 1 large sweet onion, chopped
  • 1 large clove garlic, finely chopped
  • 5 cups water
  • 3 cubes Knorr® Reduced Sodium Chicken flavor Bouillon Cube(s)
  • 4 ripe avocados, diced
  • 1 cup sour cream
  • 2 Tbsp. chopped fresh cilantro
  • 1/2 tsp. ground chipotle chili pepper or 1 chopped chipotle in adobo
  • Pinch sugar
  • 1 Tbsp. lime juice
  • directions.


    • For Avocado Soup, heat oil in a large skillet over medium heat and cook onion about 10 minutes or until tender, stirring occasionally. Stir in garlic and cook about 30 seconds. Add water and Knorr® Reduced Sodium Chicken flavor Bouillon Cubes and bring to a boil. Stir in avocado, reduce heat and simmer about 5 minutes, or until avocado is very soft. Remove from heat. Process, in batches, in a blender or food processor until smooth. To serve, garnish with Chipotle Cream.
    • For Chipotle Cream, combine all ingredients in a small bowl.
  • alfredo noodle paella


    • 2 Tbsp. Country Crock® Spread
    • 1 lb. uncooked large shrimp, peeled and deveined
    • 2 links chorizo, sliced
    • 2 medium red and/or green bell peppers, chopped
    • 3 1/2 cups water
    • 1 cup milk
    • 2 packages Pasta Sides™ - Alfredo
    • 2 Tbsp. chopped fresh cilantro


    • Melt Spread in a large non-stick skillet over medium-high heat and cook shrimp and chorizo, stirring occasionally, 3 minutes or until shrimp just turn pink. Remove shrimp and chorizo; keep warm.
    • Cook red peppers in same skillet, stirring occasionally, 3 minutes or until beginning to soften. Stir in water and milk and bring to a boil over high heat. Stir in Knorr® Italian Sides™ - Alfredo, reduce heat to low and simmer covered 7 minutes. Return shrimp and chorizo to skillet and cook 1 minute or until noodles are tender. Let stand 2 minutes. To serve, garnish with cilantro.

    bruschetta chicken


    • 1 Tbsp. olive oil
    • 1 lb. boneless, skinless chicken breasts, sliced
    • 1 clove garlic, chopped
    • 1 package Knorr® Rice Sides™ - Creamy Chicken flavor
    • 2 large tomatoes, seeded and chopped (about 2 cups)
    • 1/2 cup shredded mozzarella Cheese
    • 2 Tbsp. chopped fresh basil leaves


    • HEAT oil in large nonstick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes, adding garlic during the last 30 seconds of cook time. Remove and set aside.
    • PREPARE Knorr® Rice Sides™ - Creamy Chicken flavor in same skillet according to package directions.
    • STIR in chicken and tomatoes. Sprinkle with mozzarella and basil

    pb&j cresents


    1can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

    1/4 cup creamy peanut butter

    2 tablespoons jam or preserves 1 tablespoon butter, melted 1 teaspoon sesame seed


    1Separate dough into 8 triangles. Spread each triangle with peanut butter and jam.

      • Roll up loosely as directed on can. Place on ungreased cookie sheet.

      • Brush with melted butter; sprinkle with sesame seed.

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    How to Make Creamy Bruschetta Chicken (Full Video) | An Original Knorr® Recipe