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BLUEBERRY COBBLER

BLUEBERRY COBBLER

By

Laura Schenk

  • Fresh blueberries
  • 1 3/4 C. sugar
  • 3 T. butter
  • 1 tea. baking powder
  • 1/4 tea. salt
  • ½ C. milk
  • 1 C. sifted flour
  • 1 T. cornstarch
  • ●Cover bottom of an 8-inch square pan with blueberries.
  • ●Mix 3/4 cup sugar, butter, baking powder, salt, milk, and flour together until crumbly. (Laura usually adds a little more milk than the recipe calls for.)
  • ●Pour flour batter over blueberries, spreading to cover the top of the pan. Mix remaining sugar and cornstarch and sprinkle over flour batter.
  • ●Pour 2/3 cup boiling water over the top.
  • ●Bake @ 375 degrees for 45 minutes.
  • Note: If you are using frozen blueberries, defrost first.
0/5 (0 Votes)

STUFFED CHICKEN BREASTS

STUFFED CHICKEN BREASTS

By

Taste of Home By: Pat Neu, Gainesville, Texas

  • ●In a large saucepan, saute the mushrooms, rice, onion and celery leaves in butter until onion is tender.
  • ●Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans.
  • ●Stuff 1/2 cup of rice mixture under the skin of each chicken breast half.
  • ●Place in a greased 13-in. x 9-in. baking dish.
  • ●Bake, uncovered, at 350 degrees for 1-1/2 hours or until a meat thermometer reads 170 degrees.
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CRAZY CRUST PIZZA

CRAZY CRUST PIZZA

By

Food

  • Directions:
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/8 teaspoon black pepper
  • 2 large eggs
  • 2/3 cup milk
  • 1 lb ground beef, cooked and drained
  • 1 small onion, chopped fine
  • 1/2 cup sliced mushrooms, optional
  • 1 1/2 cups pizza sauce
  • 2 cups of shredded mozzarella cheese or 2 cups pizza cheese
  • 1 . Preheat oven to 400 degrees.
  • 2 . Grease and flour a pizza pan or 10 x 15 baking sheet (with sides).
  • 3 . Combine flour, salt, oregano, pepper, eggs and milk and mix well.
  • 4 . Pour batter in pan and tilt pan around until bottom of pan is evenly coated.
  • 5 . Sprinkle the cooked meat, onions and mushrooms over the batter.
  • 6 . Bake for 20 minutes.
  • 7 . Remove from oven and drizzle on pizza sauce.
  • 8 . Sprinkle evenly with cheese.
  • 9 . Bake for about 5 more minutes, or until cheese is bubbling.
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CARAMEL FROSTING--BEATEN

CARAMEL FROSTING--BEATEN

By

MS Farmer's Market Cookbook, p

  • Directions:
  • 1 c. sugar
  • 1 stick butter
  • 1 t. vanilla
  • 1 c. brown sugar
  • 1/2 c. milk
  • ●Heat sugar, butter, milk and brown sugar; stirring until sugars disolve. Bring mixture to a rolling boil and cook for 1 minute.
  • ●Remove from heat; add vanilla. Beat until it reaches desired consistency for spreading.
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GARLIC CHICKEN PENNE

GARLIC CHICKEN PENNE

By

Taste of Home’s Summer Busy Family Recipes magazine p

  • Directions:
  • 8 ounces uncooked penne pasta
  • 1-1/2 cups frozen sugar snap peas
  • 1 package (1.6 ounces) garlic-herb pasta sauce mix
  • 1 package (6 ounces) sliced cooked chicken
  • ● In a large saucepan, cook pasta in boiling water for 6 minutes. Add peas; return to a boil. Cook for 4-5 minutes or until pasta is tender.
  • ● Meanwhile, prepare sauce mix according to package directions.
  • ● Drain pasta mixture; add chicken. Drizzle with sauce and toss to coat.
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PRIMO'S DONUT PUDDING

PRIMO'S DONUT PUDDING

By

Best of the Best from Bell’s Best Cookbooks p

  • Directions:
  • 9 donuts, diced
  • 1/2 c. sugar
  • 3 c. milk
  • 1 T. lemon flavoring
  • Place donuts in 2 1/2 inch deep baking pan; sprinkle with sugar. Pour in milk and lemon flavoring and stir.
  • Bake at 350 F until golden brown.
  • Custard Sauce:
  • 2 1/2 c. milk
  • 2 1/2 c. sugar
  • 3 T. flour
  • margarine, melted
  • 1 T. lemon flavoring
  • Directions:
  • Heat milk.
  • Mix sugar with flour and enough melted margarine to dissolve sugar. Add to milk.
  • Add lemon flavoring and pour over pudding.
0/5 (0 Votes)

HONEY-GLAZED CARROTS

HONEY-GLAZED CARROTS

By

Southern Living December 2007

  • Preparation:
  • 1 (2-lb.) bag baby carrots
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh mint (optional)
  • Freshly ground pepper to taste
  • 1 . Bring carrots and water to cover to a boil in a 3-qt. saucepan over high heat; reduce heat to medium, and cook 15 to 20 minutes or just until carrots are tender. Drain.
  • 2 . Melt butter in a large skillet over low heat; stir in sugar, honey, and salt. Add carrots, and cook, stirring constantly, 5 to 8 minutes or until carrots are glazed. Sprinkle with mint and pepper to taste.
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JAY'S SIGNATURE PIZZA CRUST

JAY'S SIGNATURE PIZZA CRUST

By

Allrecipes By: Jason Sharp "This recipe yields a crust that is soft and doughy on the inside and slightly crusty...

  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon brown sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 1/3 cups all-purpose flour
  • Directions
  • ● In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
  • ● Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
  • ● Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky.
  • ● Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.
  • ●Punch down the dough, and form a tight ball.
  • ● Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
  • ● Preheat oven to 425 degrees F. If you are baking the dough on a pizza
  • stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before
  • topping and baking it.
  • ● Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
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WHITE FROSTING

WHITE FROSTING

By

MS Farmer's Market Cookbook p

  • Directions:
  • 2 egg whites
  • 2 c. sugar
  • 3/4 c. water
  • ●In mixing bowl, beat egg whites until they are very stiff.
  • ●Combine sugar and water in boiler and cook until it spins a good thread and looks a little sugary.
  • ●Slowly pour boiling mixture over egg whites; continue beating mixture until it becomes creamy.
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*SUN-DRIED TOMATO CHICKEN

*SUN-DRIED TOMATO CHICKEN

By

Taste of Home Light & Tasty By: Anna Rhyne of Anderson, South Carolina

  • Directions:
  • 3/4 3/4 3/4 cup finely chopped onion
  • 1 1 1 garlic clove, minced
  • 1 1 1 tablespoon butter
  • 1/2 1/2 1/2 cup sun-dried tomatoes (not packed in oil), chopped
  • 1/2 1/2 1/2 cup white wine or reduced-sodium chicken broth
  • 1/4 1/4 1/4 cup lemon juice
  • 1/4 1/4 4 cup minced fresh basil or 4 teaspoons dried basil
  • 4 4 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 1/4 1/4 cup goat cheese
  • 1/2 1/2 1/2 teaspoon salt
  • 1/4 1/4 1/4 teaspoon pepper
  • ● Remove from the heat; stir in basil.
  • to 1/4-in. 1/4 to 1/2 thickness. Spread each with 1/4 cup tomato mixture to within 1/2 in. of edges.
  • ● Crumble goat cheese over tomato mixture. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer. Sprinkle with salt and pepper.
  • 11-in. 7-in. chicken in an 11-in. x 7-in. baking dish coated with cooking spray.
  • 350 40-45 uncovered, at 350 degrees for 40-45 minutes or until juices run clear.
  • ● Spoon pan juices over chicken and remove toothpicks before serving
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