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Recipes
CREAM CHEESE BREAD
By stepjo7269
As always, throw it in the machine and let it do it’s thing
- 1/2 cup water
- 1/2 cup softened cream cheese
- 2 T. melted butter
- 1 beaten egg
- 4 T. sugar
- 1 t. salt
- 3 c. bread flour
- 1 1/2 t. active dry yeast
GRITS CASSEROLE
By stepjo7269
Best of the Best from Bell’s Best Cookbooks p
- Directions:
- 1 c. grits
- 1 t. salt
- 4 c. water
- 1 stick butter
- 1/4 lb Velveeta Cheese, cubed
- 1/4 lb sharp Cheddar cheese, grated
- 3 eggs, slightly beaten
- 1/3 c. milk
- Cook grits in salted water until done.
- Add butter, cheese, eggs and milk. Stir until melted and smooth.
- Pour into greased 1 1/2 qt casserole.
- Bake at 325-350 F for 1 hour.
CRUNCHY ROMAINE STRAWBERRY SALAD
By stepjo7269
By: Leslie Lancaster, Zachary, Louisiana
- Directions:
- 1 package (3 ounces) ramen noodles
- 1 cup chopped walnuts
- 1/4 cup butter
- 1/4 cup canola oil
- 1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
- 2 tablespoons red wine vinegar
- 1/2 teaspoon soy sauce
- 8 cups torn romaine
- 1/2 cup chopped green onions
- 2 cups fresh strawberries, sliced
- ●Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces.
- ●In a small skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool.
- ●For dressing, in a jar with a tight-fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well.
- ●Just before serving combine the romaine, onions, strawberries and noodle mixture in a large bowl.
- ●Drizzle with dressing and toss gently.
APRICOT MINI LOAVES
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- GLAZE:
- 1 egg, lightly beaten
- 6 tablespoons milk
- 5 tablespoons butter, melted
- 4-1/2 teaspoons honey
- 1/2 teaspoon vanilla extract
- 1 cup pancake mix
- 1/4 cup finely chopped walnuts
- 1/4 cup finely chopped dried apricots
- 2 tablespoons raisins
- 1/2 cup confectioners' sugar
- 1 teaspoon honey
- 1/8 teaspoon ground cloves
- 2 to 3 teaspoons milk
- Directions
- ●In a bowl, combine the egg, milk, butter, honey and vanilla; stir in the pancake mix just until moistened. Fold in the walnuts, apricots and raisins.
- ●Pour into two greased 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans.
- ●Bake at 350 degrees for 22-28 minutes or until a toothpick inserted near the center comes out clean.
- ●Cool for 5 minutes before removing from pans to wire racks.
- ●In a small bowl, combine the glaze ingredients. Drizzle over warm loaves. Cool.
LAYERED DESSERT
By stepjo7269
Julie Floyd
- First Layer:
- 1 C. flour
- 1 stick butter, melted
- ½ C. pecans
- ●Mix and pat in a 8x11 pan. (I used a smaller pan.) Bake @ 375 F. for 15-20 min. Let cool.
- Second Layer:
- 8 oz. cream cheese @ room temp.
- 1 ½ C. powdered sugar
- 2 T. Cool whip
- ●Mix and pour on cooled crust. Let stand 10 min.
- Third Layer:
- ●Make pudding of choice according to directions and pour on top of the second layer. (1 large box or 2 small boxes)
- th Layer:
- ●Top with cool whip and pecans (optional)
FRIED BLUEBERRY PIES
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 c. sugar
- 1 1/2 T. cornstarch
- 1/2 t. cinnamon
- 1/4 c. lemon juice, fresh or bottled
- 3/4-1 c. water
- 1 1/2 c. blueberries, fresh or frozen
- 1 10 count can biscuits
- ●Mix sugar, cornstarch and cinnamon in saucepan. Gradually add lemon juice and water stirring until smooth.
- ●Cook over low to medium heat until mixture begins to thicken. Stir in blueberries and simmer on low for 5 minutes.
- ●Refrigerate until chilled.
- ●Separate canned biscuits and place on wax paper until the biscuits reach room temperature. Sprinkle wax paper with flour and roll out biscuit until about 1/4-inch thick.
- ●Place heaping T. or amount desired, of blueberry mixture on rolled biscuit. Fold biscuit and press edges of rolled biscuit sealing and then lightly press edges with tines of fork.
- ●Drop in medium-hot oil and brown on each side. If oil is too hot, pastry will not fully cook inside.
*LEMON-GARLIC SHRIMP SKEWERS
By stepjo7269
161 calories/serving
- Directions:
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
- 1/4 cup olive oil
- 1/4 cup chopped parsley
- 1 tablespoon grated lemon peel
- 2 or 3 cloves garlic, peeled and minced
- 1/2 teaspoon fresh-ground pepper
- Lemon wedges
- ●In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.
- ●Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat.
- ●Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
- ● Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
- ●Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total.
- ●Serve with lemon wedges to squeeze over shrimp.
PUFFY CHILE RELLENOS CASSEROLE
By stepjo7269
Taste of Home By: Marilyn Morey of Mallard, Iowa
- 6 cans (4 ounces each) whole green chilies, drained
- 8 flour tortillas (6 inches), cut into 1-inch strips
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese
- 3 cups egg substitute
- 3/4 cup fat-free milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 teaspoon paprika
- 1 cup salsa
- Directions
- ●Cut along one side of each chili and open to lie flat. Coat a 13-in. x 9-in. baking dish with cooking spray. Layer half of the chilies, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers.
- ●In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika.
- ●Bake, uncovered, at 350 degrees for 40-45 minutes or until puffy and a knife inserted 2 in. from the edge of the pan comes out clean. Let stand for 10 minutes before cutting. Serve with salsa.
LIMEADE DRESSING
By stepjo7269
Betty Crocker Summer Salads Cookbook p
- Directions:
- 1/3 cup frozen limeade or lemonade concentrate (thawed)
- 1/3 cup honey
- 1/3 cup vegetable oil
- 1 teaspoon celery or poppy seed
- ●Mix all ingredients with hand beater.
- ●Store in refrigerator until ready to use.
Melting Chocolate
By stepjo7269
If melting in the oven: Heap the chopped chocolate in a heatproof bowl, and place it in a very low oven [about 150...
- Chocolate