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Recipes
PRETZEL SALAD
By stepjo7269
Virginia Counts from First United Methodist Church in Bristol Tennessee
- 2 C. crushed thin pretzels
- 3 T. sugar
- 3/4 C. melted margarine
- 1 (8 oz.) pkg. cream cheese, softened
- 1 C. sugar
- 4 T. drained crushed pineapple
- 1 ctn. Cool Whip
- 1 large jello
- 2 C. boiling water
- 2 pkg. (10 oz.) frozen strawberries
- ●Mix pretzels, sugar, and margarine; place in dish.
- ●Bake at 400 degrees for 8 minutes.
- ●Mix cream cheese, sugar, and pineapple. Fold in Cool Whip.
- ●Spread over cooled crust.
- ●Dissolve 1 large jello in 2 cups boiling water. Add the 2 packages of frozen strawberries; let stand for 10 minutes. Pour over cream mixture.
PECAN-CRUSTED TILAPIA
By stepjo7269
Serve with lemon wedges.
- 1/2 cup dry breadcrumbs
- 2 tablespoons finely chopped pecans
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup low-fat buttermilk
- 1/2 teaspoon hot sauce
- 3 tablespoons all-purpose flour
- 4 (6-ounce) tilapia or snapper fillets
- 1 tablespoon vegetable oil, divided
- 4 lemon wedges
- Directions
- ●Combine first 5 ingredients in a shallow dish. ●Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish.
- ●Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.
- ●Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets.
PECAN PIE MUFFINS
By stepjo7269
MS Farmer's Market Cookbook, p
- Directions:
- 1 c. pecans, chopped
- 1 c. brown sugar, firmly packed
- 1/2 c. all-purpose flour
- 2 large eggs
- 1/2 c. margarine, melted
- ●Preheat oven to 350 F.
- ●Combine the pecans, brown sugar and flour in a large bowl. Make a well in the center of the mixture, set aside.
- ●Beat eggs until foamy and mix in with melted margarine.
- ●Add egg mixture to well of dry ingredients, stirring until just moistened.
- ●Place foil baking cups in muffin pan and coat with cooking spray. Spoon batter into cups, filling each cup 2/3 full.
MRS. FLOYD'S DIVINITY
By stepjo7269
Southern Living: p. 168 in December, 2000 issue
- 2 ½ C. sugar
- ½ C. water
- ½ C. light corn syrup
- 1/4 tea. salt
- 2 egg whites
- 1 tea. Vanilla extract
- 1 C. chopped pecans, toasted
- Garnish: toasted pecan halves
- ●Cook first 3 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248 degrees (about 15 minutes).
- ●Remove syrup mixture from heat.
- ●Beat egg whites at high speed with an electric mixer until stiff peaks form.
- ●Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes.
- ●Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272 degrees (about 4 to 5 minutes.
- ●Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes).
- ●Stir in 1 cup chopped pecans.
- ●Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper.
- ●Garnish, if desired.
- ●Cool
*CRISP SIDE SALAD
By stepjo7269
Taste of Home Quick Cooking By: A Torrance, California cook
- Directions:
- 1/4 cup olive oil
- 2 tablespoons cider vinegar
- 4 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups torn salad greens
- 3/4 cup sliced zucchini
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 2 green onions, sliced
- 1/4 cup seasoned croutons
- 1 tablespoon whole almonds, toasted
- 1 tablespoon sesame seeds, toasted
- ●In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well.
- ●In a large salad bowl, combine the greens, zucchini, carrots, celery and onions.
- ●Drizzle with dressing and toss to coat.
- ●Top with the croutons, almonds and sesame seeds.
GREEN CHILLE CHEESE PULL-APART BREAD
By stepjo7269
Redneck Epicurean's Recipes @ Food
- Directions:
- 2 (8 count) cans homestyle jumbo refrigerated buttermilk biscuits
- 1 cup shredded colby-monterey jack cheese
- 1 cup shredded cheddar cheese
- 1 (4 ounce) can chopped green chilies, drained
- ●Preheat the oven to 350 degrees. Spray a 9x13 pan.
- ●Separate the biscuits into 16 pieces. Cut each biscuit into 6 pieces.
- ●Mix the cheeses, chilies, and biscuit pieces in a bowl and pour into the pan.
- ●Bake 25-30 minutes or until biscuits are just starting to brown.
CREME BRULEE FRENCH TOAST
By stepjo7269
Allrecipes By: SANDIPANTS
- Directions:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons corn syrup
- 6 French bread
- 5 eggs
- 1 1/2 cups half-and-half cream
- 1 teaspoon vanilla extract
- 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
- 1/4 teaspoon salt
- ●Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
- ●Remove crusts from bread, and arrange in the baking dish in a single layer.
- ●In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt.
- ●Pour over the bread. Cover, and chill at least 8 hours, or overnight.
- ●Remove the dish from the refrigerator, and bring to room temperature.
- ●Preheat oven to 350 degrees F.
- ●Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.
APPLE OATMEAL COOKIES
By stepjo7269
Taste of Home
- 1 package (18-1/4 ounces) yellow cake mix
- 1-1/2 cups quick-cooking oats
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 egg
- 3/4 cup unsweetened applesauce
- 1 cup finely chopped peeled apple
- 1/2 cup raisins
- Directions
- ● In a large bowl, combine the cake mix, oats, brown sugar and cinnamon.
- ● In a small bowl, combine the egg, applesauce, apple and raisins. Stir into oats mixture and mix well.
- ● Drop by heaping teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray.
- ● Bake at 350° for 12-14 minutes or until golden brown. Let stand for 2 minutes before removing to wire racks to cool.
MAMA’S BURNT SUGAR CAKE
By stepjo7269
●Slice and serve
- 3 C. flour
- 1 T. baking powder
- 1/3 tea. salt
- ½ C. butter
- 1 ½ C. sugar
- 3 egg, separated
- 1 C. water
- 1 tea. vanilla
- 2 T. sugar syrup
- ●Mix all ingredients except egg whites.
- ●Pour into an 8 in. or a 9 x 13 in. pan.
- ●Bake at 350 F. for 30-35 min.
- Sugar Syrup
- 1 ½ C. sugar
- ½ C. hot water
- ●Put sugar in skillet and stir constantly until melted and dark.
- ●Remove from heat.
- ●Add ½ C. hot water and stir until sugar is dissolved.
- ●Cool.
- ●Pour over cake.
LEMON ICEBOX DELIGHT
By stepjo7269
MS Farmer's Market Cookbook p
- Crust:
- 1 1/2 c. self-rising flour
- 1 stick margarine, melted
- 1/2 stick nuts, finely chopped
- ●Preheat oven to 350 F.
- ●Mix and press in a 9 x 13 inch pan and bake for 15-20 minutes until light brown; let cool.
- First Layer:
- 8 oz Cool Whip
- 8 oz cream cheese, softened
- 1 c. powdered sugar
- ●Combine and mix thoroughly with electric mixer. Spread over cooled crust.
- Lemon Filling:
- 2 c. sweetened condensed milk
- 3/4 c. freshly squeezed lemon juice
- 12 oz. Cool Whip
- ●Mix together the condensed milk and lemon juice and then add 1 c. of Cool Whip. Spread over the first layer.
- ●Top with remainder of Cool Whip.
- ●Garnish with fresh lemon slices.