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ICE CREAM II

ICE CREAM II

By

Joe Russell’s Grandmother

  • 4 beaten eggs
  • 2 C. sugar
  • ½ tea. salt
  • 3 C. heavy cream (2 cartons of ½ & ½ )
  • 1 T. vanilla
  • 2 qts. milk
  • ●Mix sugar & salt with eggs
  • ●Add remaining ingredients and beat well.
  • ●Freeze.
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SWEET POTATO BALLS

SWEET POTATO BALLS

By

Taste of Home By: Tammy Neubauer, Ida Grove, Iowa

  • 2 cups mashed sweet potatoes
  • 12 large marshmallows
  • 3/4 cup finely crushed cornflakes
  • 1/2 cup packed brown sugar
  • 1/4 cup butter
  • 2 tablespoons milk
  • Directions
  • ●Mold a spoonful of the sweet potatoes around each marshmallow; roll in cornflake crumbs.
  • ●Place in a greased shallow 1-1/2-qt. baking dish.
  • ●In a saucepan, bring brown sugar, butter and milk to a boil; pour over the balls.
  • ●Bake, uncovered, at 350 degrees for 15 minutes. Yield: 1 dozen.
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MAKEOVER CHOCOLATE-CARAMEL NUT CAKE

MAKEOVER CHOCOLATE-CARAMEL NUT CAKE

By

Taste of Home By: Lois Johnson from Bayfield, WI

  • CARAMEL TOPPING:
  • 1/4 1/4 1/4 cup butter, softened
  • 1-1/2 1-1/2 1-1/2 cups sugar
  • 2 2 2 eggs
  • 1/4 1/4 1/4 cup unsweetened applesauce
  • 1 1 1 teaspoon vanilla extract
  • 3 3 3 cups cake flour
  • 1/3 1/3 1/3 cup baking cocoa
  • 1-1/2 1-1/2 1-1/2 teaspoons baking soda
  • 1/2 1/2 1/2 teaspoon salt
  • 2 2 2 cups buttermilk
  • 1/2 1/2 1/2 cup packed brown sugar
  • 4-1/2 4-1/2 4-1/2 teaspoons all-purpose flour
  • 1/2 1/2 1/2 cup fat-free milk
  • 1 1 1 egg yolk, lightly beaten
  • 1 1 1 tablespoon butter
  • 1/2 1/2 1/2 cup chopped walnuts, toasted
  • MARSHMALLOW FROSTING:
  • 2/3 2/3 2/3 cup sugar
  • 1/3 1/3 1/3 cup light corn syrup
  • 3 3 3 tablespoons water
  • 2 2 2 egg whites
  • 1/4 1/4 1/4 teaspoon cream of tartar
  • 1 1 1 teaspoon vanilla extract
  • 1 1 1 ounce semisweet chocolate
  • Directions:
  • 2 a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla.
  • to the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition.
  • 13-in. 9-in. 350° 30-35 x 9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  • to to 1/2 30 Gently stir in butter. Cool to room temperature without stirring. Spread over cake to within 1/2 in. of edges; sprinkle with walnuts. Refrigerate for 30 minutes or until set.
  • ●In a microwave, melt chocolate; stir until smooth. Drizzle over frosting. Chill until serving.
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CARAMEL MACCHIATO CHEESECAKE WITH CARAMEL SAUCE

CARAMEL MACCHIATO CHEESECAKE WITH CARAMEL SAUCE

By

Southern Living magazine October 2006 p

  • Preparation:
  • 1 3/4 1 3/4 27 cups crushed crisp, sweet cookies (about 27 cookies)
  • 1/4 1/4 1/4 cup butter, melted
  • PAM Original No-Stick Cooking Spray
  • 4 4 4 (8-oz.) packages PHILADELPHIA Cream Cheese, softened
  • 1 1 1 cup DOMINO Granulated Sugar
  • 2 2 2 tablespoons heavy cream
  • 1 1/4 1 1/4 1/4 teaspoons instant espresso
  • Caramel Sauce, divided
  • 4 4 4 large eggs
  • Garnishes: Caramel Sauce, whipped cream, dark chocolate curls
  • 1 1. 9-inch Stir together crushed cookies and butter; press mixture on bottom and up sides of a 9-inch springform pan coated with cooking spray.
  • 2 2. 350° 10 to 325°. for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.
  • 4 4. 325° 1 to 6 for 1 hour or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack. Cover and chill 6 hours.
  • 5 5. 5. Release and remove sides of pan from cheesecake. Garnish, if desired, and serve with remaining Caramel Sauce.
  • Caramel Sauce:
  • 1/4 1/4 1/4 cup light corn syrup
  • 1 1/3 1 1/3 1/3 cups DOMINO Granulated Sugar
  • 1 1/4 1 1/4 1/4 cups warm water, divided
  • 1 1 1 cup heavy cream
  • 2 2 2 tablespoons butter, softened
  • 2 2 2 teaspoons vanilla extract
  • Preparation:
  • 1 1. 1 3 corn syrup, sugar, and 1 cup warm water in a medium saucepan over high heat, stirring constantly, 3 minutes or until sugar dissolves. Using a pastry brush dipped in water, brush down any sugar crystals on sides of pan.
  • 2 2. to to 23 1/4 boil; reduce heat to medium, and simmer, stirring occasionally, 23 minutes or until mixture turns pale amber. Remove pan from heat, and carefully stir in remaining 1/4 cup warm water. Stir in cream, butter, and vanilla.
  • 3 3. 5 to 6 220° to 222°. 5 to 6 minutes or until sauce thickens and a candy thermometer registers 220° to 222°.
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PEACHES'N CREAM PIE

PEACHES'N CREAM PIE

By

The Clarion Ledger; Wednesday, July 12, 1995

  • 1 graham cracker crust
  • 1 (32 oz.) pkg instant vanilla pudding
  • 6-7 medium fresh peaches
  • ½ C. lemon juice
  • 1/3 C. brown sugar (sifted)
  • 1 C. milk
  • 1 C. sour cream
  • Mint sprigs to garnish
  • ●Peal peaches and cut into halves, discarding pits. Drizzle with lemon juice.
  • ●Place peach halves, cut side down in pie crust.
  • ●Empty pudding mix into deep bowl. Add sugar, milk and sour cream. Beat with electric mixer on low speed for two minutes. Pour over peaches.
  • ●Chill in refrigerator for at least 2 hrs.
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CHOCOLATE CHIP COOKIE CUPCAKES

CHOCOLATE CHIP COOKIE CUPCAKES

By

Taste of Home By: Sue Smith from Joaquin, Texas

  • FILLING:
  • 1/2 cup butter, softened
  • 6 tablespoons sugar
  • 6 tablespoons packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/8 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup chopped walnuts
  • Directions:
  • ●In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and vanilla.
  • ●Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
  • ●Fill paper-lined muffin cups half full.
  • ●Bake at 350° for 10 minutes or until top of cupcake appears set.
  • ●Meanwhile, in a small bowl, beat the egg, brown sugar and salt just until combined. Stir in chocolate chips and walnuts.
  • ●Drop filling by rounded tablespoonfuls into the center of each cupcake.
  • ●Bake 10 minutes longer or until a toothpick inserted in the cake portion comes out clean.
  • ●Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
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LEMON CHEESECAKE SQUARES II

LEMON CHEESECAKE SQUARES II

By

Taste of Home's Gifts from the Country Kitchen Cookbook p

  • FILLING:
  • 3/4 cup shortening
  • 1/3 cup packed brown sugar
  • 1-1/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1/4 teaspoon salt
  • 1/2 cup seedless raspberry jam
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 4 eggs
  • 1/3 cup lemon juice
  • 4 teaspoons grated lemon peel
  • Directions
  • ●In a large bowl, cream shortening and brown sugar until light and fluffy.
  • ●Combine the flour, oats and salt; gradually add to creamed mixture and mix well.
  • ●Press dough into a greased 13-in. x 9-in. baking dish. Bake at 350 degrees for 15-18 minutes or until golden brown. Spread with jam.
  • ●For filling, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in the eggs, lemon juice and peel just until blended. Carefully spoon over jam.
  • ●Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool on a wire rack.
  • ●Cover and store in the refrigerator.
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*NO-COOK COCONUT PIE

*NO-COOK COCONUT PIE

By

Taste of Home By: Jeanette Fuehring of Concordia, Missouri

  • Directions:
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 2-3/4 cups cold milk
  • 1 teaspoon coconut extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup flaked coconut
  • 1 graham cracker crust (9 inches)
  • Toasted coconut
  • ●In a large bowl, beat dry pudding mixes, milk and coconut extract on low speed until combined. Beat on high for 2 minutes.
  • ●Fold in whipped topping and coconut.
  • ●Pour into the crust. Sprinkle with toasted coconut.
  • ●Chill until ready to serve.
  • ●Refrigerate leftovers.
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*POTATO FLAKE CHICKEN

*POTATO FLAKE CHICKEN

By

Taste of Home Light and Simple By: Jamie Saulsbery of Pittsburgh, Pennsylvania

  • 2/3 cup mashed potato flakes
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon garlic salt
  • 4 boneless skinless chicken breast halves (8 ounces each)
  • 1/3 cup butter, melted
  • Directions
  • ●In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture.
  • ●Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350 degrees for 35-40 minutes or until juices run clear.
  • ●Broil 4 in. from the heat for 3-5 minutes or until lightly browned.
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GROUND BEEF CASSEROLE

GROUND BEEF CASSEROLE

By

tasteofhome

  • Directions:
  • 2 pounds ground beef
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 9 cups cooked wide egg noodles
  • 1 pound VELVEETA Pasteurized Prepared Cheese Product
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 . In a Dutch oven, cook beef, green pepper and onion until meat is no longer pink; drain.
  • 2 . Remove from heat; stir in remaining ingredients.
  • 3 . Transfer to two greased 2-1/2-qt. baking dishes.
  • 4 . Cover and bake at 350° for 45-50 minutes or until bubbly.
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