Stepjo7269's profile page
Recipes
BROCCOLI CORN BREAD
By stepjo7269
Kimberly Craig (Class of Dec
- 1 Box Jiffy corn meal mix
- 1 tea. salt
- 1 T. sugar
- 1 stick oleo softened
- 3 eggs
- 8 oz. sour cream
- 10 oz. box chopped broccoli thawed
*FLUFFY PINEAPPLE PIE
By stepjo7269
Taste of Home Quick Cooking By: Ozela Haynes of Emerson, Arkansas
- Directions:
- 2 cans (8 ounces each) crushed pineapple
- 24 large marshmallows
- 2 cups whipped topping
- 1 graham cracker crust (9 inches)
- maraschino cherries, optional
- ●Drain pineapple, reserving 1/2 cup juice (discard remaining juice or save for another use.) Set the pineapple aside.
- ●In a large microwave-safe bowl, combine juice and marshmallows. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer or until mixture is smooth.
- ●Refrigerate for 30 minutes or until lightly thickened and cooled, stirring occasionally.
- ●Fold in whipped topping and pineapple. Pour into the crust. Cover and refrigerate for 2 hours or until firm.
- ●Garnish with cherries if desired.
- ●Editor's Note: This recipe was tested in a 700-watt microwave.
BUTTERMILK SALAD
By stepjo7269
Dot Chisolm
- 1 20-oz can crushed pineapple
- 1 lg. pkg. Jell-O (orange, apricot, or strawberry)
- 2 C. buttermilk
- 1 lg. Cool whip
- ●Pour pineapple juice in boiler with jell-o.Mix well and bring to a bubbling boil, stirring constantly.
- ●Remove from heat and pour into serving container. Refrigerate.
SPICY LIME GRILLED SHRIMP
By stepjo7269
Allrecipes By: Kimmy K "Grilled shrimp with a lime base and some kick!"
- 3 tablespoons Cajun seasoning (such as Emeril's Essence®)
- 1 lime, juiced
- 1 tablespoon vegetable oil
- 1 pound peeled and deveined medium shrimp (30-40 per pound)
- Directions
- ●Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
- ●Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
- ●Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.
SPECTACULAR STRAWBERRY DESSERT
By stepjo7269
Taste of Home's test kitchen
- FILLING:
- 1/4 cup butter, softened
- 2 tablespoons confectioners' sugar
- 1/4 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Dash salt
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 2 teaspoons all-purpose flour
- Dash salt
- 3/4 cup 2% milk
- 1 egg yolk, lightly beaten
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- 1-1/2 cups sliced fresh strawberries
- TOPPING:
- 4 ounces cream cheese, softened
- 1/4 cup confectioners' sugar
- 4 tablespoons flaked coconut, divided
- 1/2 cup heavy whipping cream
- Fresh mint and additional sliced strawberries, optional
- Directions:
- ●In a small bowl, cream butter and confectioners' sugar; beat in vanilla. Add flour and salt; mix well.
- ●With lightly floured hands, press onto a 7-1/2-in. pizza pan; build up edges slightly. Bake at 350° for 12-15 minutes or until edges and bottom are lightly browned. Cool on a wire rack for 15 minutes.
- ●In a small saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
- ●Gradually stir 2 tablespoons of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla.
- ●Cool for 30 minutes without stirring. Pour over crust. Top with strawberries.
- ●In a small bowl, beat cream cheese, confectioners' sugar and 2 tablespoons coconut until smooth.
- ●In another bowl, beat cream on medium speed until soft peaks form; fold into cream cheese mixture.
- ●Carefully spread over strawberries.
- ●Toast remaining coconut; sprinkle over topping.
- ●Garnish with mint and berries if desired.
- ●Chill for at least 4 hours.
*HONEY-SOY PORK CHOPS
By stepjo7269
Taste of Home Ligft and Tasty By: Edie DeSpain of Logan, Utah
- Directions:
- 1/4 cup lemon juice
- 1/4 cup honey
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon sherry or unsweetened apple juice
- 2 garlic cloves, minced
- 4 boneless pork loin chops (4 ounces each)
- ● In a small bowl, combine the first five ingredients.
- ● Pour 1/2 cup into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade for basting.
- ● Coat grill rack with cooking spray before starting the grill. Drain and discard marinade.
- ● Grill pork, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160 degrees, basting frequently with remaining marinade.
CRUSHED PINEAPPLE CREAM CAKE
By stepjo7269
Best of the Best from Bell’s Best Cookbooks p
- Directions:
- 1 yellow cake mix
- 4 eggs
- 1 (5 oz) pineapple cream instant pudding
- 3/4 c. water
- 3/4 c. oil
- 1 (8 oz) can crushed pineapple, drained well (reserve juice for glaze)
- Mix all ingredients for 2 minutes and pour into greased and floured 9 x 13 inch pan.
- Bake 45 minutes at 325 F. Prick with fork while hot and pour on glaze.
- Glaze:
- 2 T. butter, melted
- 1 c. confectioners' sugar
- Reserved pineapple juice
- Directions:
- Mix all ingredients.
ALL-AMERICAN BROWNIE SUNDAE PIE
By stepjo7269
The Clarion-Ledger; Wednesday, June 28, 1995
- 2 C. (12 oz pkg) semisweet chocolate chips
- 1/3 C. butter or margarine, cut into pieces
- 3 eggs
- 1 C. granulated sugar
- 2 tea. vanilla extract
- 1 1/4 C all-purpose flour
- 1/4 tea. baking soda
- ½ C. chopped nuts
- 1 unbaked 9-inch deep-dish pie shell (4 C. volume)
- Ice cream
- Ice cream syrup
- Candy sprinkles
- ●Melt 1 cup chocolate chips and butter in a large, heavy saucepan over low heat, stirring until smooth. Remove from heat; stir in eggs.
- ●Stir in sugar and vanilla.
- ●Add flour and baking soda; stir until smooth.
- ●Stir in remaining chocolate chips and nuts.
- ●Spoon into pie shell.
GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING
By stepjo7269
Allrecipes By: Kevin Ryan
- 5 5 5 tablespoons unsalted butter, softened
- 1/2 1/2 1/2 cup white sugar
- 1/2 1/2 1/2 cup unsulfured molasses
- 1 1 1 egg
- 1 1 1 egg yolk
- 1 1/4 1 1/4 1/4 cups all-purpose flour
- 1 1 1 tablespoon Dutch process cocoa powder
- 1 1/4 1 1/4 1/4 teaspoons ground ginger
- 1 1 1 teaspoon ground cinnamon
- 1/2 1/2 1/2 teaspoon ground allspice
- 1/2 1/2 1/2 teaspoon ground nutmeg
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 teaspoon baking soda
- 1/2 1/2 1/2 cup hot milk
- 2 2 2 tablespoons unsalted butter, softened
- 2 2 2 ounces cream cheese, softened
- 2/3 2/3 2/3 cup sifted confectioners' sugar
- 1/4 1/4 1/4 teaspoon lemon extract
- Directions
- to 350 12-cup to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
- 5 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
- 350 20 to to to to 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
- 2 Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.
SHRIMP PO’BOYS
By stepjo7269
Southern Living Our Readers Top-Rated Recipes p
- Directions:
- 2 pounds unpeeled, large fresh shrimp
- 1 1/4 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup milk
- 1 large egg
- Peanut oil
- 1/3 cup butter
- 1 teaspoon minced garlic
- 4 french bread rolls, split
- Remoulade Sauce
- 1 cup shredded lettuce
- ● Peel shrimp, and devein, if desired.
- ● Combine flour, salt, and pepper.
- ● Stir together milk and egg until smooth.
- ● Toss shrimp in milk mixture; dredge in flour mixture.
- ● Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees.
- ● Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
- ● Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.
- ● Bake at 450 degrees for 8 minutes. Spread cut sides of rolls evenly with Remoulade Sauce.
- ● Place shrimp and lettuce on bottom half of rolls; cover with roll tops.