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Recipes
Cherry Truffle Squares
By Craig_Allen
preheat oven to 350 press sugar-cookie in 9x13 pan bake 12-16 minutes, cool completely In medium microwave save ...
- Topping:
- 1 18 oz roll of sugar cookies
- 1/3 C semi sweet chocolate chips
- 1/4 C butter
- 1/4 C unsweetened coco
- 3 T light corn syrup
- 1 T milk
- 2 C powdered sugar
- 1 10 oz jar cherries (about 30) drained and chopped
- 1 C white vanilla chips
- 2 T shortening
Pecan Pie Bars
By Craig_Allen
Preheat the oven to 375 degrees
- For Crust
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 cups flour
- For Filling
- 2 large eggs
- 3/4 cup corn syrup
- 3/4 cup packed brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 2 cups pecans
Spinach Balls
By Craig_Allen
Cook Sauce over low heat till thick
- Sauce:
- 1/8 - 1/4 C dry hot mustard
- 1/2 C white vinegar
- 1/2 C Sugar
- Balls:
- 2 10 oz chopped spinach well drained
- 2 C herb stuffing mix (pepperidge farm)
- 1 C parmesean cheese
- 1 C melted butter
- 3 whole eggs
- 4 small green onions (diced fine)
Chocolate Chip Cookie Cups with Chocolate Ganache
By Craig_Allen
Preheat oven to 350 degrees
- 2-1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tsp coarse salt
- 2 tsp vanilla extract
- 2 eggs
- 2 cups semi-sweet chocolate chips
- Ganache
- 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
- 3/4 cup (180 ml) heavy whipping cream
- 2 tablespoons (28 grams) unsalted butter
- 1 tablespoons cognac or brandy (optional)
Spicy Peanut Noodles
By Craig_Allen
“My mother used to make this,” says Joanne Chang
- 1 pound spaghetti
- 3/4 cup smooth peanut butter
- 1/2 cup unseasoned rice vinegar
- 3 tablespoons plus 1 teaspoon sugar
- 6 tablespoons soy sauce
- 1/4 cup water
- 1 tablespoon toasted sesame oil
- 2 teaspoons crushed red pepper
- One 2-inch piece of fresh ginger, peeled and coarsely chopped
- 1 large garlic clove
- 3 celery ribs, thinly sliced
- 1/2 cup coarsely chopped cilantro leaves and tender stems
- Lime wedges, for serving
Classic (No Boil) Lasagna
By Craig_Allen
Preheat Oven to 350, in medium bowl combine ricotta, eggs, and Parmesan cheese (mix well) In 13x9 pan spread 1 C...
- 1 15 oz Ricotta
- 1/2 C Grated Parmesan
- 2 Eggs
- 2 26 oz jars/cans of your favorite pasta sauce
- 1/2 Package of Lasagna Noodles
- 1/2 lb Ground Beef (cooked and drained)
- 1/2 lb Italian Sausage (cooked and drained)
- 8 oz (or so) of shredded Mozzarella
- Chopped Parsley
Beef Bourguignon (Slowcooker)
By Craig_Allen
Warm up a skillet, then add the bacon
- 6 slices thick cut bacon diced
- 3 lbs lean stew beef cut into 2" cubes
- 2 yellow onions, sliced
- 3 medium carrots, diced
- salt and pepper
- 2 tablespoons flour
- 3 cups red wine
- 3 cups beef stock
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1/2 teaspoon thyme
- 1 bay leaf, crumbled
- 20 pearl onions peeled/skinned (or use thawed frozen ones)
- An herb bouquet of (4 parsley sprigs, one bay leaf, and one quarter teaspoon thyme all tied in cheesecloth)
- 1 lb fresh white button mushrooms sliced
Pork shoulder chop marinade
By Craig_Allen
You don't need the finest cuts of meat to eat like a king
- 1 cup red wine
- 1 cup balsamic
- 2 tablespoons olive oil
- 3 ounces shallots, cleaned and cut
- 1/2 cup blueberries
Hot Crab Spread
By Craig_Allen
Mix all and put in buttered casserole dish, bake covered @ 375 for 15-20 minutes
- 1 8 oz Cream Cheese
- 6 chopped green onions
- 1 t Horseradish
- 1 7 oz can crab
- Dash of pepper