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Recipes
HERB BUTTER
By stepjo7269
Allrecipes By: Dixie Terry
- Directions:
- 2 cups butter, softened
- 1/4 cup minced fresh parsley
- 2 tablespoons minced garlic cloves
- 4 teaspoons Italian seasoning
- 1 teaspoon crushed red pepper flakes
- ● In a mixing bowl, combine all ingredients. Beat until well blended.
- ● Cover and store in the refrigerator.
*PUMPKIN CHIFFON DESSERT
By stepjo7269
Taste of Home By: Nicole Werner of Roseville, Minnesota
- 1 cup vanilla soy milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 3/4 cup canned pumpkin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 4 vanilla wafers
- Directions
- ●In a small bowl, whisk milk and pudding mix for 2 minutes or until thickened.
- ●Whisk in the pumpkin, cinnamon, nutmeg and cloves.
- ●Spoon into two dessert dishes. Cover and refrigerate for at least 20 minutes.
- ●Just before serving, garnish with vanilla wafers.
MEAL-IN-ONE
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 1 beef round steak
- flour
- 4 medium potatoes, shredded
- 2 carrots, shredded
- 1 onion, chopped
- 1 1/2 t. salt
- 1/4 t. pepper
- ●Cut steak into large pieces; dredge with flour and brown lightly on both sides.
- ●Place potatoes, carrots, onion, salt and pepper on top of steak.
ORANGE CHOCOLATE MELTAWAYS
By stepjo7269
Taste of Home's Gifts from the Country Kitchen Cookbook p
- COATING:
- 1 package (11-1/2 ounces) milk chocolate chips
- 1 cup (6 ounces) semisweet chocolate chips
- 3/4 cup heavy whipping cream
- 1 teaspoon grated orange peel
- 2-1/2 teaspoons orange extract
- 1-1/2 cups finely chopped toasted pecans
- 1 cup (6 ounces) milk chocolate chips
- 2 tablespoons shortening
- Directions
- ●Place chocolate chips in a bowl; set aside.
- ●In a saucepan, bring cream and orange peel to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken.
- ●Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes.
- ●Gently shape into balls; roll half in nuts.
- ●In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper to set.
TOFFEE POKE CAKE
By stepjo7269
Taste of Home By: Jeanette Hoffman from Oshkosh, Wisconsin
- Directions:
- 1 package (18-1/4 ounces) chocolate cake mix
- 1 jar (17 ounces) butterscotch-caramel ice cream topping
- 1 carton (12 ounces) frozen whipped topping, thawed
- 3 Heath candy bars (1.4 ounces each), chopped
- ●Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack.
- ●Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake.
- ●Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
BEEF AND BEAN BURRITOS
By stepjo7269
tasteofhome
- Directions:
- 1 pound ground beef
- 1 envelope taco seasoning
- 1 can (16 ounces) refried beans
- 6 flour tortillas (12 inches), warmed
- 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
- 4 teaspoons canola oil
- Sour cream and salsa
- ●In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning.
- ●In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
- ●Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese.
- ●Fold sides and ends of tortilla over filling and roll up.
- ●In a large skillet over medium-high heat, brown burritos in oil on all sides.
GRANDMA'S BREAD PUDDING
By stepjo7269
tasteofhome
- VANILLA SAUCE:
- 2 eggs
- 2 cups scalded milk
- 1/4 cup butter, cubed
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon Spice Island® Pure Vanilla Extract
- 4-1/2 to 5 cups soft bread cubes (about 9 slices)
- 1/2 cup raisins, optional
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1-2/3 cups cold water
- 3 tablespoons butter
- 2 teaspoons Spice Island® Pure Vanilla Extract
- 1/4 teaspoon ground nutmeg
- Directions:
- ●In a large bowl, lightly beat eggs.
- ●Combine milk and butter; add to eggs along with sugar, spices and vanilla.
- ●Add bread cubes and raisins if desired; stir gently.
- ●Pour into a well-greased 8-in. x 8-in. baking dish.
- ●Bake at 350° for 40-45 minutes or until a knife inserted 1 in. from edge comes out clean.
- Sauce:
- ●Combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth.
- ●Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
- ●Remove from the heat. Stir in the butter, vanilla and nutmeg.
- ●Serve with warm pudding.
TOASTED ANGEL FOOD CAKE
By stepjo7269
Taste of Home By: Tammy Clark from Duvall, Washington
- 1 tablespoon cream cheese, softened
- 2 slices angel food cake (3/4 inch thick)
- 1 to 2 teaspoons raspberry preserves
- 2 teaspoons butter, softened
- Confectioners' sugar
- Directions
- ●Spread cream cheese on one slice of cake; spread preserves on second slice. Place slices together, sandwich-style. Spread butter on outsides of cake.
- ●In a large skillet or griddle, toast sandwiches until cake is lightly browned on both sides and cream cheese is melted. Dust with confectioners' sugar. Serve immediately.
HERBED CHICKEN IN PASTRY
By stepjo7269
Pepperidge Farm Frozen Puff Pastry label
- 4 boneless chicken breast halves.
- 1 T. butter or margarine
- ½ pkg. ( 17.3 oz. size) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
- 1 egg
- 1 T. Water
- 1 container (4 oz.) Aloutte Garlic & Herbs, spreadable cheese
- 1/4 C. chopped fresh parsley
- ● Season chicken with salt and pepper if desired.
- ● Melt butter in skillet .
- ● Add chicken and cook until browned.
- ● Remove chicken. Cover and refrigerate 15 minutes or up to 25 hours.
- ● Thaw pastry sheet at room temperature 30 minutes.
- ● Mix egg and water.
- ● Preheat oven to 400 degrees F.
- ● Unfold pastry on lightly floured surface.
- ● Roll into a 14 inch square and cut into 4 (7 inch) squares.
- ● Spread about 2 tablespoons of the cheese spread in center of each square.
- Sprinkle with 1 tablespoon parsley and top with cooled chicken.
- ● Brush edges of squares with egg mixture, and fold each corner to center on top of chicken and seal edges.
- ● Place seam-side down on baking sheet. Brush with egg mixture.
LEMON PIE IN MERINGUE SHELL
By stepjo7269
Taste of Home's Country Woman Typically, she prepares it the day before and refrigerates it overnight
- Directions:
- 3 3 3 egg whites
- 1/4 1/4 1/4 teaspoon cream of tartar
- 1-1/2 1-1/2 1-1/2 cups sugar, divided
- 4 4 4 egg yolks
- 3 3 3 tablespoons lemon juice
- 1 1 1 tablespoon grated lemon peel
- 1/8 1/8 1/8 teaspoon salt
- 2 2 2 cups heavy whipping cream, whipped
- 30 1 1 in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat until soft peaks form. Gradually add 1 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form.
- 9-in. onto the bottom and up the sides of a greased 9-in. pie plate.
- 350 25-30 350 degrees for 25-30 minutes. Cool on a wire rack.
- to from the heat. Cool to room temperature without stirring.
- ●Fold half of the whipped cream into lemon filling; spread into meringue shell.
- ●Top with remaining whipped cream.
- ●Refrigerate leftovers.