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Recipes
Holiday Smores
By Meals_by_Mel
Heat oven to 350°F. Line 15x10x1-inch jelly-roll pan with aluminum foil, extending foil over edges
- 12 chocolate (5x2 1/2-inch) graham crackers
- 3/4 cup LAND O LAKES® Butter
- 3/4 cup firmly packed brown sugar
- 3 cups miniature marshmallows
- 1 cup candy-coated milk chocolate pieces
Greek Chicken Cutlets
By Meals_by_Mel
1.In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil
- •1 pint cherry or grape tomatoes, halved
- •1/3 cup pitted Kalamata olives
- •4 ounces feta cheese, coarsely crumbled (1 cup)
- •1/2 cup fresh mint leaves
- •2 to 3 tablespoons olive oil
- •Coarse salt and ground pepper
- •1 1/2 pounds thin chicken cutlets (about 8)
Brussels Sprouts Gratin
By Meals_by_Mel
Julianna Grimes, Cooking Light NOVEMBER 2010
- 2 hickory-smoked bacon slices
- 4 large shallots, thinly sliced
- 2 pounds Brussels sprouts, trimmed and halved
- 1 cup water
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 (2-ounce) slice French bread baguette
- 3 tablespoons butter
Toffee Crunch Caramel Cheesecake
By Meals_by_Mel
Preparation For gingersnap crust: Preheat oven to 350°F
- Nonstick vegetable oil spray
- 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons (packed) golden brown sugar
- 4 8-ounce packages cream cheese, room temperature
- 1 cup (packed) golden brown sugar
- 2 tablespoons (1/4 stick) butter, melted
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 1/4 cup water
- 1/2 teaspoon fresh lemon juice
- 1 cup heavy whipping cream
- 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
Herbed Pork Roast and Creamy Mushroom Gravy
By Meals_by_Mel
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
Chocolate Cupcakes
By Meals_by_Mel
Directions Preheat oven to 350 degrees
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Easy White Icing
- Sprinkles (optional)
Big Soft Ginger Cookies
By Meals_by_Mel
Directions Preheat oven to 350 degrees F (175 degrees C)
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
Turkey Cutlets with Herbed Pan Gravy
By Meals_by_Mel
Cook the turkey Season the turkey cutlets generously on both sides with salt and pepper
- 4 turkey cutlets, each about 6 oz. and 1/2 inch thick
- Salt and freshly ground pepper, to taste
- 1 Tbs. minced fresh sage
- 1 Tbs. minced fresh thyme
- 1 Tbs. minced fresh marjoram
- 5 Tbs. unsalted butter
- 2 celery stalks, finely chopped
- 1 small yellow onion, finely chopped
- 3 Tbs. all-purpose flour
- 2 1/2 cups chicken broth
- 2 Tbs. Madeira or sherry
LIBBY'S PUMPKIN BREAD
By Meals_by_Mel
Sift together flour, baking powder, baking soda, salt and spices
- 3 1/2 c. all-purpose flour
- 1/4 tsp. baking powder
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. each nutmeg, cloves, cinnamon
- 1 1/2 c. each granulated sugar and packed brown sugar
- 1 c. oil
- 2 c. canned pumpkin
- 4 eggs
- 1 c. each raisins and nuts (optional)
Herbed Pork Roast and Creamy Mushroom Gravy
By Meals_by_Mel
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