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Recipes
Baked French Toast with Blueberry Sauce
By tbarg
TOH
- 1/4 cup butter, melted
- 4 eggs
- 1 cup 2% milk
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 8 slices Texas Toast
- Blueberry Sauce
- 1/4 cup sugar
- 1 1/2 tsp cornstarch
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 1/2 cups fresh or frozen blueberries
- 2 Tbsp. thawed orange juice concentrate
Cappuccino Mousse Trifle
By tbarg
Pampered Chef
- 1 frozen prepared pound cake (16 oz)
- 2 1/2 cups cold milk
- 1/3 cup instant coffee granules
- 2 pkgs vanilla instant pudding
- 2 containers frozen whipped topping, thawed, divided
- 1 square semi-sweet chocolate for baking
- 1/4 tsp ground cinnamon
Spinach Strawberry Salad
By tbarg
Wendy Martens' Recipe
- Dressing:
- Spinach or Romaine
- Toasted slivered almonds
- Strawberries or mandarin oranges
- 1/4 c. white vinegar
- 1/4 c. sugar
- 1 Tbsp. sesame seeds
- 1/4 tsp. paprika
- 1 1/2 tsp. dried onions
- 1/2 c. oil
- 1/2 tsp. salt
- 1 Tbsp. poppy seeds
- 1/2 tsp. Worcestershire sauce
Chicken Potpie with Cheddar Biscuit Topping
By tbarg
TOH
- Topping:
- 4 cups cubed cooked chicken
- 1 pkg frozen broccoli and cheese sauce
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 2 medium potatoes, cubed
- 3/4 cup chicken broth
- 2/3 cup sour cream
- 1/2 cup frozen peas
- 1/4 tsp pepper
- 1 1/2 cups biscuit mix
- 3/4 cup shredded cheddar cheese
- 3/4 cup 2% milk
- 3 Tbsp. butter, melted
Easter Bread--Paska
By tbarg
Bread
- 3/4 c. canned milk
- 3/4 c. milk
- 1/4 c. butter
- 4 egg yolks
- 4 egg whites, stiffly beaten
- 1 c. sugar
- 1 1/4 tsp. vanilla
- 1/2 tsp. salt
- 1 rounded Tbsp. instant yeast
- 1/2 c. warm water
Potato Salad
By tbarg
Linda's recipe
- 6 hardboiled eggs
- 6 potatoes, cooked and diced into tiny chunks
- 4 pickles, diced into tiny chunks
- 1 Tbsp. mustard
- 1/4 c. pickle juice
- 1 c. mayo
- 1 Tbsp. Watkins potato salad seasoning
- Paprika to garnish
Parmesan Potato Wedges
By tbarg
Vegetables
- 4 med. potatoes
- 1 Tbsp. olive oil
- 1/3 c. grated Parmesan cheese
- 1/2 tsp. Cajun seasoning
- 1/2 tsp. parsley
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/8 tsp. pepper
Taco Salad
By tbarg
Brown ground beef and drain
- 1 1/2 lbs. ground beef
- 1 med. head iceburg lettuce, torn
- 2 med. tomatoes, diced
- 1 1/2 c. shredded cheddar cheese
- 2 cans sliced olives, drained
- 2 cans kidney beans, rinsed and drained
- 2 envelopes taco seasoning, divided
- 1 pkg. nacho tortilla chips, coarsely crushed
- 1 lg. sweet onion, chopped
- 1 1/2 c. Thousand Island dressing
- 1 jar salsa
- 1/3 c. sugar
Apricot Chicken
By tbarg
Quick and easy
- 4-6 chicken breasts, thighs, or drumsticks
- 1/2 c. apricot jam
- 1/2 c. Catalina dressing
- 1 Tbsp. Onion Dip Mix or half pkg. onion soup mix
- 1/2 tsp. curry powder
Golden Scalloped Potatoes
By tbarg
Vegetables
- 1/4 c. butter
- 3 Tbsp. flour
- 1 tsp. salt
- Dash pepper
- 3 c. milk
- 5 lg. Yukon gold potatoes, peeled and thinly sliced