Stepjo7269's profile page
Recipes
*YUMMY S'MORE SNACK CAKE
By stepjo7269
From: Taste of Home By: Deborah Williams - Peoria, Arizona
- 2-1/2 cups reduced-fat graham cracker crumbs (about 15 whole crackers)
- 1/2 cup sugar
- 1/3 cup cake flour
- 1/3 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 egg whites
- 1 cup light soy milk
- 1/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 2 cups miniature marshmallows
- 1 cup (6 ounces) semisweet chocolate chips
- Directions
- ● In a large bowl, combine the first six ingredients.
- ● In a small bowl, whisk the egg whites, soy milk, applesauce and oil. Stir into dry ingredients just until moistened. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.
- ● Bake at 350 degrees for 12-15 minutes or until a toothpick inserted near the center comes out clean.
- ● Sprinkle with marshmallows. Bake 4-6 minutes longer or until marshmallows are softened. Cool on a wire rack for 10 minutes.
- ● In a microwave, melt chocolate chips; stir until smooth. Drizzle over cake. Cool completely on a wire rack.
BAKED SEA SCALLOPS
By stepjo7269
Prep Time: 10 Minutes Cook Time: 14 Minutes Ready In: 24 Minutes “Large sea scallops are combined with garlic, ...
- 16 sea scallops, rinsed and drained
- 5 tablespoons butter, melted
- 5 cloves garlic, minced
- 2 shallots, chopped
- 3 pinches ground nutmeg
- salt and pepper to taste
- 1 cup bread crumbs
- 4 tablespoons olive oil
- 1/4 cup chopped parsley
- lemon wedges for garnish (optional)
- 1 . Preheat oven to 425 degrees F (220 degrees C).
- 2 . Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
- 3 . In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
- 4 . Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes.
ANGEL HAIR PASTA WITH GARLIC SHRIMP AND BROCCOLI
By stepjo7269
Allrecipes By: Robbie Rice
- Directions:
- 1 (12 ounce) package angel hair pasta
- 2 1/2 tablespoons butter, divided
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 1/2 tablespoons pesto
- 1 1/2 tablespoons chopped fresh parsley
- 3 cloves garlic, minced
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons salt, divided
- 1/2 teaspoon ground white pepper
- 1 dash Worcestershire sauce
- 1 dash hot sauce
- 1/2 (16 ounce) package frozen broccoli florets, thawed
- 1 pound jumbo shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 . Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- 2 . Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened.
- 3 . Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
- 4 . Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- 5 . Melt 1 tablespoon butter in a large skillet. Saute shrimp, garlic and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
- 6 . In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.
CHEDDAR-CHIVE BEER BREAD
By stepjo7269
Southern Living Our Readers Top-Rated Recipes p
- Directions:
- 3 cups self-rising flour
- ½ cup sugar
- 3/4 cup shredded sharp cheddar cheese 2 tablespoons chopped fresh chives
- 1 (12 ounce) bottle beer
- 1/4 cup butter or margarine, melted
- ● Mix the first 4 ingredients.
- Add the beer to the above mixture and mix well.
- ● Pour into a lightly greased 9 x5 inch loafpan.
- ● Bake at 350 degrees for 45 minutes.
- ● Pour melted butter over top of bread and bake 10 more minutes.
SEAFOOD LASAGNA
By stepjo7269
tasteofhome
- Directions:
- 1 green onion, finely chopped
- 2 tablespoons canola oil
- 2 tablespoons plus 1/2 cup butter, divided
- 1/2 cup Progresso ® Chicken Broth
- 1 bottle (8 ounces) clam juice
- 1 pound bay scallops
- 1 pound uncooked small shrimp, peeled and deveined
- 1 package (8 ounces) crabmeat, chopped
- 1/4 teaspoon white pepper, divided
- 1/2 cup all-purpose flour
- 1-1/2 cups milk
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1/2 cup shredded Parmesan cheese, divided
- 9 lasagna noodles, cooked and drained
- ●In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil.
- ●Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.
- ●Drain, reserving cooking liquid; set seafood mixture aside.
- ●In a large saucepan, melt the remaining butter; stir in flour until smooth.
- ●Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
- ●Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
- ●Spread 1/2 cup white sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce.
- ●Repeat layers. Top with remaining noodles, sauce and cheese.
- ●Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
TANGY ALMOND CHICKEN
By stepjo7269
Taste of Home's Quick Cooking By: Michelle Krzmarzick of Redondo Beach, California
- Directions:
- 6 boneless skinless chicken breast halves (4 ounces each)
- 3 tablespoons butter
- 1 jar (12 ounces) currant jelly
- 1/2 cup prepared mustard
- 1/2 cup slivered almonds, toasted
- 3 tablespoons brown sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cinnamon
- ●In a large skillet, brown chicken in butter for 4 minutes on each side. Remove and keep warm.
- ●Add the remaining ingredients to the skillet. Cook and stir until jelly is melted and mixture is smooth, about 2 minutes.
- ●Bring to a boil. Return chicken to pan. Reduce heat; cover and simmer for 12-15 minutes or until chicken juices run clear.
CHOCOLATE COBBLER
By stepjo7269
Dee Gray
- ●Mix together and set aside
- 1 ½ C. self-rising flour
- 1 ½ C. sugar
- 1 T. vanilla flavoring
- 3/4 C. milk (sometimes, I use 1 cup)
- ●Mix together
- 1 C. sugar
- 5 T. cocoa
- ●Preheat oven to 350 degrees.
- ●Melt 2 sticks real butter in 2 ½ quart baking dish.
- ●Sprinkle flour mixture over butter. (Do not mix)
- ●Shake cocoa mixture evenly over the flour layer.
- ●Pour 1 3/4 cup water over the top.
- ●Bake at 350 degrees for 30 minutes.
STRAWBERRY DREAM CAKE I
By stepjo7269
Allrecipes By: Beth Lemieux "Pudding like strawberry cake with a decadent white chocolate frosting
- 1 (18.25 ounce) package white cake mix
- 1 1/2 cups frozen sweetened strawberries, pureed
- 12 ounces cream cheese
- 8 (1 ounce) squares white chocolate
- 1 cup heavy whipping cream
- 1 (8 ounce) container frozen whipped topping, thawed
- 1/2 pint sliced fresh strawberries
- Directions
- ● Preheat oven to 350 degrees F. Grease two 9 inch round cake pans.
- ● Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature.
- ● Beat well and pour into the prepared pans.
- ● Bake in preheated oven for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
- ● To Make Frosting: Heat the heavy cream until just beginning to boil.
- ● Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese.
- ● Mix well and let cool. Once cool fold into the whipped topping.
- ● Use to frost cooled cake and garnish with sliced fresh strawberries.
RAILROAD PIE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 lb ground chuck
- 1 medium onion, chopped
- 1 can tomato soup
- 1 can water
- 1 t. chili powder
- 1 12 oz can whole kernel corn, drained
- 1/2 c. bell pepper, chopped
- salt to taste
- pepper to taste
- 1 T. sugar
- cornbread mixture, uncooked
- ●In a large skillet, brown meat and cook onions; drain.
- ●In a separate bowl, combine meat, onions, tomato soup, water, chili powder, corn, bell pepper, salt, pepper and sugar. Mix well.
- ●Transfer mixture to skillet and simmer for 25 minutes on stovetop. Pour into casserole dish.
- ●Prepare cornbread topping and spoon over meat mixture.
CATFISH PECAN WITH LEMON-THYME-PECAN BUTTER
By stepjo7269
Southern Living Our Readers Top-Rated Recipes p
- Directions:
- 1 ½ cup pecan halves, divided
- 3/4 cup all-purpose flour
- 1 ½ teaspoons Creole seasoning, divided
- 1 large egg
- 1 cup milk
- 8 (6 ounce) catfish, flounder, redfish, or bass fillets
- 1 cup butter, divided
- 2 large lemons, halved
- 1 tablespoon Worcestershire sauce
- 6 large fresh thyme sprigs
- Kosher salt and pepper to taste
- Garnishes: fresh thyme, lemon slices
- ● Process 1/4 cup pecans, flour, and 1 teaspoon Creole seasoning in a food processor until finely ground; place pecan mixture in a large shallow bowl, and set aside.
- ● Whisk together egg and milk in a large bowl, and set aside.
- ● Sprinkle both sides of fillets evenly with remaining ½ teaspoon Creole seasoning.
- ● Dip catfish fillets in egg mixture, draining off excess; dredge fillets in pecan mixture, coating both sides, and shake off excess.
- ● Melt 2 tablespoons butter in a large nonstick skillet over medium heat until butter starts to bubble.
- ● Place 2 fillets in skillet, and cook 2 to3 minutes on each side or until golden. Drain on a wire rack in a jellyroll pan, and keep warm in a 200 degree oven.
- ● Wipe skillet and repeat procedure with remaining fillets.
- ● Wipe skillet clean. Melt remaining ½ cup butter in skillet over high heat; add remaining 3/4 cup pecans, and cook, stirring occasionally, 2 to 3 minutes or until toasted.
- ● Squeeze juice from lemon halves into skillet; place halves, cut side down, in skillet. Stir in Worcestershire sauce, thyme, salt, and pepper, and cook 30 seconds or until thyme wilts and becomes very aromatic.
- ● Remove and discard lemon halves and wilted thyme.
- ● Place fish on a serving platter; spoon pecan mixture over fish.