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Mini Pumpkin Whoopie Pies

Mini Pumpkin Whoopie Pies

By

Directions FOR COOKIES: PREHEAT oven to 350° F

  • COOKIES
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 teaspoon vanilla extract
  • CREAM CHEESE FILLING
  • 4 ounces cream cheese, at room temperature
  • 6 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
4.5/5 (30 Votes)

Butternut Bisque

Butternut Bisque

By

Your guests don't need to know you whipped up this elegant autumnal soup in a blender and stashed it in the freezer

  • 3 tablespoons butter
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, sliced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon cayenne pepper, plus more for garnish (optional)
  • Coarse salt
  • 1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 1 cup half-and-half
  • 1 tablespoon fresh lemon juice
  • Sour cream, for serving
0/5 (0 Votes)

Ginger Crinkle Cookies

Ginger Crinkle Cookies

By

Preheat the oven to 350 degrees F

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 cup vegetable shortening
  • 1/4 cup unsalted butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1/4 cup plus 1 tablespoon turbinando sugar
4.6/5 (34 Votes)

White Chocolate Cranberry Bark

White Chocolate Cranberry Bark

By

Preheat the oven to 350 degrees F

  • 1/2 cup walnuts
  • 16 ounces very good white chocolate, finely chopped
  • 1/4 cup dried cranberries
  • 1/4 cup medium-diced apricots
0/5 (0 Votes)

Herbed Pork Roast and Creamy Mushroom Gravy

Herbed Pork Roast and Creamy Mushroom Gravy

By

Recipe courtesy Sandra Lee

  • 1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
  • 1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
  • 1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
  • 1 tablespoon minced garlic
  • 2 1/2 to 3 pounds boneless pork loin roast
  • 2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
  • 1 cup skim milk
0/5 (0 Votes)

Sausage-and-Kale Soup

Sausage-and-Kale Soup

By

Try serving this hearty soup as the main course of a light meal

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red-pepper flakes
  • 5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks
  • 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 1 bunch kale (12 ounces), stemmed and shredded
  • 12 ounces smoked chicken sausage, cut into 1/2-inch half moons
0/5 (0 Votes)

Cauliflower, Carmelized

Cauliflower, Carmelized

By

Preheat an oven to 400°F

  • 1 head cauliflower, about 1 1/2 lb., cored and cut into florets about 1 inch in diameter
  • 2 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt
0/5 (0 Votes)

Herbed Pork Roast and Creamy Mushroom Gravy

Herbed Pork Roast and Creamy Mushroom Gravy

By

Recipe courtesy Sandra Lee

  • 1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
  • 1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
  • 1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
  • 1 tablespoon minced garlic
  • 2 1/2 to 3 pounds boneless pork loin roast
  • 2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
  • 1 cup skim milk
0/5 (0 Votes)

Ribollita (Italian Bread Soup)

Ribollita (Italian Bread Soup)

By

Domenica Marchetti, Cooking Light NOVEMBER 2010

  • 3 cups (1-inch) cubed hearty Italian country bread (about 6 ounces)
  • Cooking spray
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 1/4 cup chopped celery
  • 1 tablespoon minced garlic
  • 6 cups water, divided
  • 6 cups (1-inch) chopped kale
  • 6 cups chopped Savoy cabbage
  • 4 cups chopped broccoli rabe
  • 2 cups (1-inch) cubed peeled Yukon gold or red potato
  • 1 cup thinly sliced carrot
  • 1 (14.5-ounce) can whole plum tomatoes, undrained and chopped
  • 2 (15-ounce) cans cannellini beans or other white beans, rinsed, drained, and divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup (2 ounces) shaved or grated Parmigiano-Reggiano cheese
0/5 (0 Votes)

Herbed Pork Roast and Creamy Mushroom Gravy

Herbed Pork Roast and Creamy Mushroom Gravy

By

Recipe courtesy Sandra Lee

  • 1 teaspoon minced fresh rosemary leaves, or 1/4 teaspoon dried rosemary
  • 1 teaspoon minced fresh parsley leaves, or 1/4 teaspoon parsley flakes
  • 1 teaspoon minced fresh thyme leaves, or 1/4 teaspoon dried thyme leaves
  • 1 tablespoon minced garlic
  • 2 1/2 to 3 pounds boneless pork loin roast
  • 2 (10 3/4-ounce) cans 98 percent fat-free cream of mushroom soup
  • 1 cup skim milk
0/5 (0 Votes)