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Recipes
MEXICAN CORN BREAD
By stepjo7269
Note: Can use with cheese
- 1 ½ C. self-rising meal
- 2 eggs
- 2 hot pods of pepper
- 1 box sour cream
- 1 can yellow cream corn
- ● Mix all ingredients, and pour into greased pan.
- ● Bake at 400F until done.
PICNIC CUPCAKES
By stepjo7269
Taste of Home By: Florence Leinweber of Endicott, Washington "These moist cupcakes don't need frosting
- FILLING:
- 1 package (18-1/4 ounces) chocolate or yellow cake mix
- 1 package (8 ounces) cream cheese, softened
- 1 egg, lightly beaten
- 1/3 cup sugar
- 1 cup (6 ounces) semisweet chocolate chips
- Directions
- ● Mix cake according to package directions.
- ● Spoon batter into 24 greased or paper-lined muffin cups, filling two-thirds full.
- ● In a bowl, beat cream cheese, egg and sugar until smooth. Fold in the chips.
- ● Drop by tablespoonfuls into batter. Bake at 350 F for 20 minutes or until a toothpick inserted in the cupcake comes out clean.
MARINATED GRILLED SHRIMP
By stepjo7269
101 Worry-Free HCG Diet Recipes p
- Directions:
- 110 g. large shrimp, peeled and deveined with tails attached
- 1 1/2 t. chopped fresh parsley
- 1 T. lemon juice
- 1/2 clove minced garlic
- 1/4 t. dried oregano
- 1/8 t. salt
- 1/8 t. ground black pepper
- Skewers
- ●In mixing bowl, mix together all ingredients except shrimp.
- ●Pour marinade in small re-sealable bag with shrimp. Seal and marinade in refrigerator for 2 hours.
- ●Pre-heat grill to medium-low heat.
- ●Thread shrimp onto skewers, piercing once near the tail and once near the head.
- ●Cook shrimp for 5 minutes per side or until opaque.
CRANBERRY SAUCE EXTRAORDINAIRE
By stepjo7269
Allrecipes By: Leeza
- Directions:
- 1 cup water
- 1 cup white sugar
- 1 (12 ounce) package fresh cranberries
- 1 orange, peeled and pureed
- 1 apple - peeled, cored and diced
- 1 pear - peeled, cored and diced
- 1 cup chopped dried mixed fruit
- 1 cup chopped pecans
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- ● In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg.
- ● Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
- ● Remove from heat, and let cool to room temperature.
CHICKEN SALAD
By stepjo7269
Janet Necessary (Monica's Mom)
- 1 envelope unflavored gelatin
- 1/4 c. cold water
- 1 c. mayonnaise
- 1 c. heavy cream, whipped
- 1/2 t. salt
- 2 c. cooked chicken
- 3/4 c. slivered almonds
- 3/4 c. seedless green grapes
- ●Mix gelatin with cold water. Disolve over hot water. Cool mixture.
- ●Add mayonnaise, cream and salt. Fold in remaining ingredients and chill.
WHITE PECAN FUDGE
By stepjo7269
Taste of Home
- 1 tablespoon plus 1/2 cup butter, divided
- 2-1/2 cups miniature marshmallows
- 2-1/4 cups sugar
- 1 cup heavy whipping cream
- 16 ounces white baking chocolate, finely chopped
- 2 teaspoons vanilla extract
- 2 cups chopped pecans
- Directions
- ●Line a 9-in. square pan with foil. Greased the foil with 1/2 tablespoon butter and set aside.
- ●Butter the sides of a large heavy saucepan with 1/2 tablespoon butter. Cut remaining butter into small pieces and place in a large heat-proof bowl; add marshmallows and set aside.
- ●In the buttered saucepan, combine sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve any sugar crystals.
- ●Uncover; cook over medium heat, without stirring, until a candy thermometer reads 234 degrees (soft-ball stage).
- ●Remove from the heat. Pour over butter and marshmallows; stir until melted. Add the chocolate. Continue stirring until chocolate and mixture is smooth. Stir in vanilla and nuts.
- ●Pour into prepared pan. Refrigerate until firm. Lift out of pan; remove foil and cut into 1-in. squares.
- ●Store in an airtight container at room temperature. Yield: about 3-1/2 pounds.
*BASIL TOMATO SOUP
By stepjo7269
Taste of home Quick Cooking By: Sarah Perkins of Southlake, Texas
- Directions:
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (14-1/2 ounces) chicken broth
- 18 to 20 fresh basil leaves, minced
- 1 teaspoon sugar
- 1 cup heavy whipping cream
- 1/2 cup butter
- ●In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes.
- ●Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
THE BEST FRESH TOMATO SALSA
By stepjo7269
Allrecipes By: Cheryl Dressler
- Directions:
- 3 cups chopped tomatoes
- 1/2 cup chopped green bell pepper
- 1 cup onion, diced
- 1/4 cup minced fresh cilantro
- 2 tablespoons fresh lime juice
- 4 teaspoons chopped fresh jalapeno pepper (including seeds)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- ●Stir all ingredients in a bowl.
- ●Serve.
CARROT CAKE WITH BUTTERMILK GLAZE
By stepjo7269
Taste of Home Country
- CAKE:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1 can (8 ounces) crushed pineapple, well-drained
- 2 cups very finely grated carrots
- 1 cup chopped walnuts
- 1 cup flaked coconut
- BUTTERMILK GLAZE:
- 1 cup sugar
- 1/2 cup buttermilk
- 1/2 cup butter
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- Directions:
- ●Sift together flour, soda, cinnamon and salt; set aside.
- ●Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla.
- ●Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut.
- ●Pour into lightly greased 13-in. x 9-in. baking pan.
- ●Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean.
- ●For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla.
- ●Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm.
CORNBREAD
By stepjo7269
Shirely Powell
- 1 ½ C. white self-rising corn meal (Jim Dandy)
- ½ C. yellow self-rising corn meal (Hodgson’s Mill)
- 1/4 C. self-rising flour (Pilsbury)
- 1 T. sugar
- 1 egg
- 1 1/4 C. buttermilk
- 1/4 C. oil
- ●Mix dry ingredients.
- ●Add egg and buttermilk. Mix well.
- ●Heat oil in a skillet (on stove or in oven) until very hot.
- ●Pour excess oil into mixture and stir to blend.
- ●Pour into skillet and bake at 400 F. until done.