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Recipes
Portuguese Sweet Bread
By BBAUNTIE
Easter Bread
- 2 tablespoons yeast
- 1 cup milk
- 1 stick butter, at room temperature
- 2 teaspoons salt
- 6 eggs plus 2 lightly beaten with 2 teaspoons water, for egg glaze
- 1 1/2 cups sugar
- 8 to 9 cups flour
Reese’s Peanut Butter
By BBAUNTIE
To make peanut butter bars: Spray a 9x13 baking pan with cooking spray
- For peanut butter bars:
- chocolate, is perfect idea for Thanksgiving treat!
- Ingredients
- 2 cups finely graham cracker crumbs
- 1 cup melted butter
- 1 1/2 cup peanut butter
- 2 cup powdered sugar
- For chocolate topping:
- 16 OZ semi-sweet chocolate chips
- 3 tablespoon peanut butter
Easy Peanut Butter Fudge with Saltines
By BBAUNTIE
Place the sugar, butter and milk in a saucepan and heat on medium until it starts to boil
- 2 c sugar
- 2 Tbsp butter
- 1/2 c milk
- 1 c peanut butter
- 1 sleeve saltines, crushed
- note: a sleeve is equal to 30 crackers or 4 ounces
- 1 tsp vanilla extract
JOE'S SCRAMBLE
By BBAUNTIE
Cooking Instructions Preheat an electric skillet to 300 F
- 3 tablespoons olive oil
- 1/2 medium red onion, finely diced
- 8 ounces white button mushrooms, sliced thinly
- 1 red bell pepper, seeded and diced
- 3 spicy Italian sausages, casings removed and cut into pieces
- 12 eggs, lightly beaten
- 1 1/2 cups grated pepper jack cheese
- 2 cups fresh baby spinach
- Kosher salt
- freshly ground black pepper
CHERRY PIE WITH CRUMB TOPPING
By BBAUNTIE
Preheat oven to 350 degrees F (175 degrees C)
- Original recipe makes 1 9-inch pie Change Servings
- 1 1 (9 inch) unbaked pie crust (see footnote for recipe link)
- 1/2 cup slivered almonds
- 1/2 cup light brown sugar
- 1/3 cup rolled oats
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 6 tablespoons cold, unsalted butter, cut into pieces
- 2 pounds cherries, pitted
- 1/2 lemon, juiced
- 1/3 cup white sugar, or more to taste
- 1/4 cup cornstarch
Cowboy Caviar
By BBAUNTIE
Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl
- 1 (15.5 ounce) can black beans, drained
- 1 (15.5 ounce) can black-eyed peas, drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 2 cups frozen corn kernels, thawed
- 1/2 medium onion, chopped
- Onions Yellow/Brown
- 1/4 green bell pepper, finely chopped
- 1/2 cup chopped pickled jalapeno peppers
- 1/2 teaspoon garlic salt
- 1 cup Italian salad dressing
- 3/4 cup chopped cilantro
Chipotle-Apple Dressing
By BBAUNTIE
This dressing is from Chevy's
- Step 1
- 4 fl.oz Apple cider vinegar
- 1/2 oz Rosemary (stems removed)
- step2
- 12 fl.oz Apple cider vinegar
- 10 oz Sugar
- 2 tsp BlackPepper
- 18 oz Fuji Apples de-seeded(skin on and rough chopped)
- 1/4 cp Chipotle Puree
- 2 tbls Chop garlic
- 1 oz Jalapeno chopped
- step 3
- 28 oz Olive Oil Blend
LADYFINGER LEMON DESSERT
By BBAUNTIE
Pour milk into a small metal bowl; place mixer beaters in the bowl
- 1 can (12 ounces) evaporated milk
- 1 package (3 ounces) ladyfingers,split
- 1 package (3 ounces) lemon gelatin
- 1 cup boiling orange juice
- 1/2 cup sugar
- 1/3 cup lemon juice
- 2 teaspoons grated lemon peel
- 1 cup reduced-fat whipped topping
MINI BACON MEATBALLS
By BBAUNTIE
PREHEAT - 400 COAT A BROILER PAN WITH NONSTICK SPRAY
- 2 STRIPS BACON, DICED
- 1/4 C DICED ONION
- 1 CLOVE GARLIC, MINCED
- 1/2 LB GROUND SIRLOIN
- 1/4 C DRY BREAD CRUMBS
- 2 TBSP. MINCED FRESH PARSLEY
- 1/2 TSP. PAPRIKA
- 1/2 TSP SALT 1/2 TSP PEPPER
- 1 EGG, BEATEN
INDIAN FRIED BREAD
By BBAUNTIE
COMBINE FLOUR, BAKING POWDER, SALT, POWDER MILK TOGETHER IN A BOWL
- 3 CUPS FLOUR
- 3 TBL BAKING POWER
- 1 TSP SALT
- 1 TBL POWER MILK
- WATER
- OIL