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Recipes
CORNBREAD SALAD
By stepjo7269
Janice Simerly
- 6-8 green onions, chopped
- 6-8 radishes, chopped
- 1/2 green pepper, chopped
- 2 c. chopped tomatoes
- 1 skillet of corn bread, crumbled
- 1 large bottle Ranch dressing
- ●Toss bread, vegetables and dressing.
*CHEESY MEAT PATTIES
By stepjo7269
Southern Living’s Cooking Light pg
- ½ lb. lean ground beef
- 1/4 c. soft whole wheat breadcrumbs
- 2 T. low calorie catsup
- 1 egg slightly beaten
- 1 T. chopped fresh parsley
- 1/8 tea. garlic salt
- 1/8 tea. dried whole oregano
- 1/8 tea. pepper
- 1/4 C. (1 oz) shredded mozzarella cheese
- 2 tea. Parmesan cheese
- ●Combine first 8 ingredients.
- ●Divide mixture into 4 portions; shape into 4 in. patties.
- ●Top 2 patties with mozzarella cheese, and place remaining meat patties over cheese.
- ●Press edges to seal.
- ●Place meat patties on a microwave bacon rack; cover with waxed paper.
- ●Microwave on HIGH for 2-3 min; turn patties over, and spread each with
- 1 tea. Parmesan cheese.
- ●Cover and microwave on HIGH 2-3 min. or until desired degree of doneness.
*BLUEBERRY POUND CAKE
By stepjo7269
Taste of Home Light & Tasty By: Maxine Pierce in Biloxi, Mississippi
- GLAZE:
- 2 cups fresh or frozen blueberries
- 3 cups all-purpose flour, divided
- 1/2 cup reduced-fat butter, softened
- 4 ounces reduced-fat cream cheese, cubed
- 2 cups sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1 egg white
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 carton (6 ounces) reduced-fat lemon yogurt
- 1/2 cup confectioners' sugar
- 4 teaspoons lemon juice
- Directions:
- ●In a small bowl, combine blueberries and 2 tablespoons flour; set aside.
- ●In a large bowl, cream the butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white, one at a time, beating well after each addition.
- ●Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with yogurt.
- ●Fold in reserved blueberries.
- ●Transfer to a 10-in. fluted tube pan coated with cooking spray.
- ●Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean.
- ●Cool for 10 minutes before removing from pan to a wire rack.
- ●In a small bowl, whisk glaze ingredients until smooth. Drizzle over warm cake.
- Editor's Note:
- If using frozen blueberries, do not thaw.
- This recipe was tested with Land O'Lakes light stick butter.
PEACH CRISP
By stepjo7269
Taste of Home By: Dianne Esposite, New Middletown, Ohio
- FILLING:
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, cubed
- 2 cans (15-1/4 ounces each) sliced peaches
- 1 cup sugar
- 1/4 cup cornstarch
- Directions:
- ●In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly.
- ●Pat into a greased 9-in. square baking pan.
- ●Bake at 350 degrees for 15 minutes or until lightly browned.
- ●Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches. Pour into crust.
- ●For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling.
- ●Bake at 350 degrees for 25-30 minutes or until golden brown and bubbly.
PINK LADY PUNCH
By stepjo7269
●Mix all ingredients in punch bowl
- 1 qt. cranberry juice
- 1 qt. pineapple juice
- 1/2 c. sugar
- 2 qt. ginger ale
RED VELVET CHEESECAKE
By stepjo7269
Rhonda Y. Coker, Columbia, South Carolina, Southern Living, DECEMBER 2004
- Preparation:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup butter, melted
- 1 tablespoon granulated sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, lightly beaten
- 3 tablespoons unsweetened cocoa
- 1 cup sour cream
- 1/2 cup whole buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- 2 (1-ounce) bottles red food coloring
- 1 (3-ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Garnish: fresh mint sprigs
- 1 9-inch graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
- 3 1 1/2 1 6 cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
PUMPKIN ROLL
By stepjo7269
Angela M. Kotowicz, St. Louis, Missouri, Southern Living, DECEMBER 2004
- Preparation:
- Vegetable cooking spray
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2/3 cup canned unsweetened pumpkin
- 1/2 cup finely chopped pecans, toasted
- 1 teaspoon lemon juice
- 1 1/2 cups powdered sugar, divided
- 2 (3-ounce) packages cream cheese, softened
- 1/4 cup butter or margarine, softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Garnishes: powdered sugar, chocolate-coated pecan halves
- 15- 10-inch and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
- 375° 15 375° for 15 minutes or until a wooden pick inserted in center comes out clean.
- 1 1 cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
- 1-inch 3 remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.
HOT PEPPER OIL
By stepjo7269
Real and Healthy Chinese Cooking By: Nicholas Zhou
- Directions:
- 2 tablespoons Szechuan peppercorns
- 1/2 cup salad oil
- 1/2 teaspoon paprika
- 1/2 teaspoon ground red pepper (cayenne)
- ●Heat the peppercorns, shaking the pan from time to time, until they are fragrant (about 10 minutes). Allow to cool.
- ●Grind the cooled peppercorns with a mortar and pestle, or crush with a rolling pin.
- ●Heat salad oil, and pour over the peppercorns.
- ●Stir in the paprika and red pepper. Allow to cool and strain the oil, discarding the peppercorns. ●Store in a covered jar at room temperature.
CREAM CHEESE-BOURBON-PECAN POUND CAKE
By stepjo7269
Daphne Harrell, Brownwood, Texas, Southern Living, DECEMBER 2004
- Preparation:
- 1 1/2 cups butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup bourbon
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups chopped pecans, toasted
- 1 butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- 325° 1 30 to 1 35 10 to 15 to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
BAKED CORNISH GAME HENS
By stepjo7269
Allrecipes By: JMRYGH
- Directions:
- 2 Cornish game hens
- 1/2 cup melted butter
- 1/2 onion, chopped
- 1/2 stalk celery, chopped
- 1/4 green bell pepper, chopped
- 1 (4.5 ounce) can mushrooms, drained and chopped
- 2 cloves garlic, minced
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley
- 1/4 cup melted butter
- ●Preheat oven to 325 degrees F.
- ●In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
- ●Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture.
- ●Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
- ●Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F.