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PRETTY PEACHES

PRETTY PEACHES

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By: Jane Sutton from Dayton, Ohio in the Caldwell Banker Cookbook p

  • Directions:
  • 4 canned peach halves, drained
  • 2 tablespoons brown sugar
  • 1/8 teaspoon allspice
  • 2 tablespoons walnuts, chopped
  • 1 ½ teaspoons orange peel, finely shredded
  • 4 walnut halves
  • ●Place each peach halve, cut side up, in ungreased baking dish.
  • ●Mix chopped walnuts, sugar, orange peel and allspice; sprinkle on peaches.
  • ●Bake at 350 degrees until hot, about 20 minutes.
0/5 (0 Votes)

CITRUS DRESSING

CITRUS DRESSING

By

101 Worry-Free HCG Diet Recipes p

  • Directions:
  • 1/4 c. apple cider vinegar
  • 1 c. water
  • 1 T. fresh lemon juice
  • 15 drops liquid sweetner
  • 10 drops apricot nector flavored sweetner
  • 1 package sweetner
  • 1/4 t. Chinese style 5 spice powder (optional)
  • 1/4 t. garlic salt (optional)
  • ●Combine ingredients.
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DECORATING EASTER EGGS

DECORATING EASTER EGGS

By

As above

  • Disco Egg:
  • Easter Egg-Decorating Ideas
  • By: Allrecipes Staff
  • To make Easter egg decorations that you can re-use year after year, get creative with craft supplies\
  • Dye and dry a blown egg. Dilute craft glue with an equal amount of water and paint on egg. Roll in superfine glitter and let dry.
  • Chick Egg:
  • Broken eggshell? Don't throw it away: dye the entire shell. With a hot glue gun, affix fuzzy chick figurine inside.
  • Word Egg:
  • Die-cut stickers come in many different word themes. Mix and match words and themes to cover a plain egg.
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CHEESECAKE

CHEESECAKE

By

Ann Dunn

  • Crust:
  • 1 C. graham cracker crumbs
  • 1/4 tea. Ground cinnamon
  • chopped pecans (optional)
  • 3 T. sugar
  • 3 T. melted margarine
  • ●Spray spring from pan with Pam or lightly oil bottom and sides
  • ●Mix crumbs, sugar, cinnamon in small bowl. Add margarine and blend well.
  • ●Press evenly over bottom of pan. (May press chopped nuts in crust)
  • ●Refrigerate while preparing filling.
  • Filling:
  • 3 (8-oz.) pkg cream cheese @ room temperature
  • 5 lg. eggs at room temp.
  • 1 C. sugar
  • 1/4 tea. salt
  • ●With mixer beat cream cheese until it is smooth and creamy.
  • ●Add eggs one at a time, beating well.
  • ●Add sugar and salt and blend well.
  • ●Beat 10 min. until smooth, creamy, and paler in color.
  • ●Pour in pan.
  • ●Bake @ 350 F. for 50 min. or until cake is set and top is formed. (The cake will be light golden brown.)
  • ●Remove from oven and place pan on wire rack for 20 min until the cake sets.
  • Topping:
  • 1 ½ C. sour cream (12 oz total)
  • ½ tea. vanilla
  • 3 T. sugar
  • ●With wooden spoon, mix above ingredients about 1 min. or until smooth.
  • ●Pour over cake spreading gently over surface.
  • ●Return to oven and bake 10-12 min. until set.
  • ●Cool pan on wire rack.
  • ●Refrigerate until cold or up to 2 days before serving. (freezes well)
5/5 (1 Votes)

ARTICHOKE-CHICKEN-RICE SALAD

ARTICHOKE-CHICKEN-RICE SALAD

By

Southern Living

  • 2 (6 ounce) jars marinated artichoke hearts, undrained
  • 1 (6.9 ounce) package chicken-flavored rice and vermicelli mix
  • 2 ½ C. chopped cooked chicken
  • 1 (6 ounce) can sliced water chestnuts, drained and chopped
  • 1 (3 ounce) jar pimiento-stuffed olives, drained and sliced
  • 1 C. chopped green onions
  • 1 C. reduced-fat mayonnaise
  • 1 ½ T. curry powder
  • 1 tea. pepper
  • Lettuce leaves or red cabbage leaves
  • ●Drain artichoke hearts, reserving marinade; coarsely chop artichokes.
  • ●Cook rice mix according to package directions; stir in reserved marinade. Cool.
  • ●Combine artichoke hearts, rice mixture, chicken, water chestnuts, and next 2 ingredients.
  • ●Combine mayonnaise, curry powder, and pepper. Stir into chicken mixture.
  • ●Cover and chill 1 to 2 hours.
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MAINE'S "BLACK SPIDER BALLS"

MAINE'S BLACK SPIDER BALLS

By

Garden Time! “Growing Sweet Potatoes Everywhere”

  • Directions:
  • 2 c. sweet potatoes, mashed
  • 1 egg, beaten
  • 2 T. brown or maple sugar
  • 2 T. butter
  • 1/4 c. pecans, chopped
  • salt
  • pepper
  • cinnamon
  • 1 . Combine all ingredients and mix well.
  • 2 . Roll into 2 inch balls or drop by spoonfuls into hot grease.
  • 3 . Brown and turn. May also deep fry.
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TROPICAL PINEAPPLE MERINGUES

TROPICAL PINEAPPLE MERINGUES

By

Southern Living Cooking School Cookbook p

  • Directions:
  • 1 (20 ounce) can Dole crushed pineapple in syrup, undrained
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1/3 cup chopped almonds, toasted
  • 3 tablespoons rum
  • 4 egg whites
  • ½ teaspoon cream of tartar
  • 1 cup sugar
  • Garnish: flaked coconut
  • ●Drain pineapple, reserving pineapple and syrup separately.
  • ●Combine syrup and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until thickened; stir in pineapple, nuts, and rum; set aside to cool.
  • ●Beat egg whites (at room temperature) in a large bowl at high speed of an electric mixer until foamy.
  • ●Sprinkle cream of tarter over egg whites and continue beating until soft peaks form.
  • ●Gradually add sugar, 1 tablespoon at a time beating until stiff peaks form.
  • ●Spoon meringue into 12 equal portions on baking sheet lined with unglazed brown paper.
  • ●Using back of spoon shape meringue into circles about 3 inches in diameter; then shape each circle into a shell. (Sides should be about 1 ½ inches high.)
  • ●Bake at 250 degrees for 1 hour; turn off oven.
  • ●Cool in oven at least 2 hours or overnight.
  • ●Carefully peel paper from meringue shells.
  • ●Spoon pineapple mixture into shells; sprinkle with coconut.
  • ●Serve immediately.
0/5 (0 Votes)

FRESH PASTA WITH GREEN AND RED VARIATIONS

FRESH PASTA WITH GREEN AND RED VARIATIONS

By

Preserved Traditions cookbook, St

  • Regular ingredients:
  • 2 c. flour
  • 3 large eggs
  • 1 T. oil
  • 1 t. salt
  • Green ingredients:
  • 2 1/2 c. flour
  • 1 egg
  • 1 egg yolk
  • 1/2 box frozen spinich, drained and pureed
  • 1 T. oil
  • 1 t. salt
  • Red ingredients:
  • 2 1/2 c. flour
  • 1 egg
  • 1 egg white
  • 3/4 of a 6 oz can tomato paste
  • 1 T. oil
  • 1 t. salt
  • Directions:
  • ●Add flour and eggs to a food processor and pulsate until mealy stage, then add oil and salt and pulsate once or twice.
  • ●Let stand for 10 minutes or in refrigerator overnight.
  • ●Divide dough in thirds and keep putting through pasta machine, turning quarter turns 4 times, then turn down a notch at a time until it gets to next to thinnest.
  • ●Let dry for 15 minutes before cutting into shapes.
  • ●After cutting, let dry and put into zip-lock bags.
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CARAMEL-CASHEW ICE CREAM

CARAMEL-CASHEW ICE CREAM

By

Southern Living July 2006

  • 2 cups whipping cream
  • 1 (14-oz.) can sweetened condensed milk
  • 1/2 cup butterscotch-caramel topping
  • 1 cup salted cashews, chopped
  • Toppings: butterscotch-caramel topping, chopped cashews
  • Preparation
  • 1 . Beat whipping cream at high speed with an electric mixer until stiff peaks form.
  • 2 . Stir together sweetened condensed milk and 1/2 cup butterscotch-caramel topping in a large mixing bowl. Fold in whipped cream and 1 cup cashews. Place in an airtight container; freeze 6 to 8 hours or until firm. Serve with desired toppings.
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HOT FUDGE SAUCE

HOT FUDGE SAUCE

By

Southern Living magazine, August 2006 p

  • Directions:
  • 5 (1-oz.) semisweet chocolate baking squares
  • 1/2 cup butter
  • 1 cup evaporated milk
  • 1 (16-oz.) box powdered sugar
  • 1 . Stir together chocolate baking squares and butter in a heavy saucepan over medium-low heat, whisking constantly until melted.
  • 2 . Whisk in evaporated milk until blended.
  • 3 . Gradually whisk in powdered sugar; stir constantly until blended and smooth, and simmer 1 minute.
  • 4 . Serve warm.
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