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JALAPENO CHEESE BREAD

JALAPENO CHEESE BREAD

By

This recipe yields a 1 1/2 pound loaf

  • Directions:
  • 3/4 cup sour cream
  • 1/8 cup water
  • 1 egg
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 1/4 teaspoon baking soda
  • 1 cup grated sharp Cheddar cheese
  • 3 tablespoons seeded chopped fresh jalapeño peppers (or diced canned jalapeño peppers)
  • 1 1/2 teaspoons yeast
  • Place the ingredients in the bread pan in the order recommended by your machine's manufacturer. Process on the appropriate cycle.
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THE ULTIMATE CHOCOLATE CHIP COOKIES

THE ULTIMATE CHOCOLATE CHIP COOKIES

By

Southern Living Cooking School Cookbook Insert

  • Directions:
  • 3/4 cups butter flavor crisco
  • 4 cups firmly packed brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla
  • 1 egg
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips
  • 1 cup pecan pieces
  • ●Heat oven to 375 degrees F.
  • ●Cream crisco, brown sugar, milk, and vanilla in a large bowl; blend until creamy: blend in egg.
  • ●Combine flour, salt, and baking soda; add to creamed mixture, gradually.
  • ●Stir in chocolate chips and nuts.
  • ●Drop rounded tablespoonsfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet.
  • ●Bake at 375 degrees 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies.
  • ●Cool on baking sheet 2 minutes.
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MARTHA'S MACARONI AND CHEESE

MARTHA'S MACARONI AND CHEESE

By

Leslie L. from keyingredient

  • 6 6 1/4- to 1/2-inch white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
  • 8 8 8 tablespoons (1 stick) unsalted butter, plus more for dish
  • 5 1/2 5 1/2 1/2 cups milk
  • 1/2 1/2 1/2 cup all-purpose flour
  • 2 2 2 teaspoons kosher salt
  • 1/4 1/4 1/4 teaspoon freshly grated nutmeg
  • 1/4 1/4 1/4 teaspoon freshly ground black pepper
  • 1/4 1/4 1/4 teaspoon cayenne pepper
  • 4 1/2 4 1/2 18 cups (about 18 ounces) grated sharp white cheddar
  • 2 2 8 1 1/4 5 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
  • 1 1 1 pound elbow macaroni
  • ●The pasta will finish cooking as it bakes. The sauce will bubble, seeping into the hollows of your macaroni.
  • to the smell of butter and browning cheese makes your stomach growl, you'll know the dish is ready to eat.
  • 1 1/2-quart easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.
  • 2 2. 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • 3 3. 3 1 1/2 1 from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
  • 5 5. 1 1/2 1/2 1/4 30 the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes.
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DREAMSICLE CAKE

DREAMSICLE CAKE

By

Judy Orr-Gilleland (RN at VAMC)

  • 1 box orange supreme cake mix
  • 1 can drained mandarin oranges
  • 12 oz Cool Whip
  • 16 oz sour cream
  • 1 c. sugar
  • ●Mix cake as directed on box and add mandarin oranges to cake mix. Pour into 9 x 13 baking pan.
  • ●Bake at 350 F for 25-30 minutes. Cool completely.
  • ●Mix Cool Whip, sour cream and sugar until well blended. Top cake with Cool Whip mixture.
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CLASSIC CHICKEN NOODLE SOUP

CLASSIC CHICKEN NOODLE SOUP

By

Taste of Home's Family Favorite Pasta magazine p

  • SOUP INGREDIENTS:
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 10 cups water
  • 1 large carrot, sliced
  • 1 large onion, sliced
  • 1 celery rib, sliced
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large carrots, sliced
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 2 cups uncooked fine egg noodles
  • 1 cup frozen peas
  • 1/2 cup frozen cut green beans
  • Directions
  • ● In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises.
  • ● Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside.
  • ● Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender.
  • ● Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender.
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BUTTERY TOFFEE COOKIES

BUTTERY TOFFEE COOKIES

By

Land O Lakes Butter rapper Makes 4 dozen cookies

  • 1 C. Land O Lakes butter softened*
  • 1 C. sugar
  • 2 eggs
  • 1 tea. vanilla
  • 2 ½ C. all-purpose flour
  • 1 tea. baking soda
  • ½ tea. salt
  • 1 (8 ounce) package milk chocolate toffee bits
  • ● Heat oven to 350 degrees F.
  • ● Combine butter, sugar, eggs, and vanilla in large mixer bowl.
  • ● Beat at medium speed, scraping bowl often, until creamy.
  • ● Reduce speed to low; add flour, baking soda and salt.
  • ● Beat until well mixed.
  • ● Stir in toffee bits by hand.
  • ● Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
  • ● Bake for 10 to 12 minutes or until lightly browned.
  • ● Cool 1 minute; remove from cookie sheets.
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LEMON CRUMB CAKE

LEMON CRUMB CAKE

By

Taste of Home By: Katie Wollgast from Florissant, Missouri

  • TOPPING:
  • 2 cups buttermilk
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 can (15-3/4 ounces) lemon pie filling
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1/3 cup cold butter, cubed
  • 1/4 cup sliced almonds, toasted
  • Reduced-fat vanilla ice cream, optional
  • Directions:
  • ●In a large bowl, beat the first five ingredients until well blended.
  • ●In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended.
  • ●Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.
  • ●In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter.
  • ●Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  • ●Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired.
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LEMON & LIME JELL

LEMON & LIME JELL

By

Aretha Collins

  • 1 pkg. lemon Jell-O
  • 1 pkg. lime Jell-O
  • 1 pkg. cream cheese
  • 1 can crushed pineapple
  • 1 pkg. (1-2 C.) of pecan pieces
  • ●Chop or dice pecan pieces to small pieces. Put 1 tea. butter into a pan and roast pecans for 15 min.
  • ●Open Jell-O and pour into a bowl. Add 2 C. cold water to Jell-O and mix. Add 3 C. boiling water to Jell-O and mix.
  • ●Add cream cheese to Jell-O and mix with a fork and then stir with a wire whip.
  • ●Add pecans and pineapple into Jell-O and mix.
  • ●Put into dish and chill in the refrigerator for 25 min. Then stir with a spoon and let chill for 1 ½ hrs. in the freezer. After ½ hrs., take out of the freezer and put in the refrigerator until ready to serve.
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HEAVENLY ANGEL FOOD CAKE

HEAVENLY ANGEL FOOD CAKE

By

Taste of Home By: Fayrene De Koker of Auburn, Washington

  • 1-1/2 cups egg whites (about 12)
  • 1-1/4 cups confectioners' sugar
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 cup sugar
  • Directions
  • ●Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  • ●Sift confectioners' sugar and flour together twice; set aside.
  • ●Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft
  • peaks form.
  • ●Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks
  • form and sugar is dissolved.
  • ●Gradually fold in flour mixture, about 1/2 cup at a time.
  • ●Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to
  • remove air pockets.
  • ●Bake on the lowest oven rack at 350 degrees for 40-45 minutes or until lightly browned and
  • entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  • ●Run a knife around side and center tube of pan. Remove cake to a serving plate.
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Corned Beef Brining

Corned Beef Brining

By

1. Combine all of the brine ingredients and bring to a boil, then cool

  • 1 (8 -10 lb) beef brisket
  • 4 garlic cloves, peeled and cut in thirds
  • The Brine
  • 2 quarts water
  • 1 cup kosher salt
  • 1/2 cup white vinegar
  • 4 tablespoons sugar
  • 3 bay leaves
  • 1 teaspoon peppercorn
  • 1/2 teaspoon mustard seeds
  • 1 pinch ground cloves
  • The Simmering Liquid
  • water, to come up 3/4 to side of brisket
  • 1 teaspoon peppercorn
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon whole allspice
  • 1/4 teaspoon whole cloves
  • 4 garlic cloves, sliced
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