Afton's profile page
Recipes
Penne Rosa
By Afton
Mom's recipe from RS
- 1 (1lb) box penne pasta
- 2 boneless chicken breasts
- 2 handfuls fresh spinach
- 1 (14 1/2 oz) can Italian-style diced tomatoes (drained)
- 2 (16oz) jars alfredo sauce
- 2 (8oz) cans tomato sauce
- 8 oz sliced fresh mushrooms
- parmesan cheese or feta cheese
- olive oil
Red Velvet Peppermint Cake
By Afton
Cake: Mix first four ingredients according to package directions
- Cake:
- 1 white cake mix
- 3 egg whites
- 1 1/3 c buttermilk
- 2 T vegetable oil
- 9 oz package yellow cake mix
- 1/2 c buttermilk
- 1 large egg
- 1 1/2 T cocoa
- 1/2 t baking soda
- 2 T red food coloring
- 1 t cider vinegar
- Peppermint Cream Cheese Frosting:
- 8 oz package cream cheese, softened
- 1 c butter, softened
- 2 lb package powdered sugar
- 2 t peppermint extract
Italian Zucchini
By Afton
Place ingredients in pan and add water to cover
- sliced zucchini
- can diced tomatoes with juice
- basil
- garlic powder
- pepper
- olive oil
- chicken bouillon cube
Ultimate Fish Tacos
By Afton
Prepare the fish. Cut the pieces of fish into 1-ounce strips
- Pink Chile Mayonnaise:
- 2 pounds tilapia cut into 1-ounce strips
- 2 cups all-purpose flour
- 3 eggs, lightly beaten
- 4 tablespoons water
- 2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 1/2 head savoy cabbage, finely shredded or cole slaw mix
- 1 bunch cilantro, leaves picked
- 1 bunch chives, chopped
- 3 limes, cut into wedges for garnish
- 1 cup sour cream
- 1 cup mayonnaise
- 3 chipotles in adobo
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
- Mango-Radish Salsa:
- 2 limes
- 2 mangoes, diced
- 4 red radishes, diced
- 1/2 red onion, diced
- 1/2 bunch fresh cilantro, leaves chopped
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
French Vanilla Ice Cream
By Afton
1. Put cream and milk into a medium saucepan over medium-high heat
- 2 1/2 cups heavy cream
- 2 cups whole milk
- 2 vanilla beans, halved lengthwise
- 8 large egg yolks
- 3/4 cup sugar
- 1/4 teaspoon salt
Mustard Vinaigrette
By Afton
Mix ingredients together and slowly whisk in olive oil
- 1/4 c olive oil
- 1 T dijon mustard
- 1 garlic clove, minced
- 1/2 c red wine vinegar
- 1 T Worcestershire sauce
7-Layer Dip
By Afton
Layer: 1. Beans 2. Blend together avocados, lemon juice, salt and pepper
- 2-10 1/2 oz can jalepeno bean dip (Fritos)
- 3 medium avocados
- 2 T lemon juice
- 1/2 t salt
- 1/4 t pepper
- 1 c sour cream
- 1/2 c mayonnaise
- 1 pkg taco seasoning (Lowrys or McCormick)
- 1 bunch green onions, chopped
- 3 medium tomatoes, seeded and chopped
- 8 oz shredded mild Cheddar cheese
- 3 1/2 oz can sliced olives
French Silk Pie
By Afton
Melt butter to room temperature
- 2 sticks butter
- 3 squares Bakers unsweetened chocolate
- 1 T vanilla extract
- 1 c sugar
- 4 large eggs
- 1 graham cracker crust
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
By Afton
recipe from Dan's work
- Cupcakes:
- 3 c all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3 tsp cinnamon
- 4 heaping tsp pumpkin pie spice
- 1 c unsalted butter (room temp)
- 1 c sugar
- 1 c brown sugar
- 1 c milk
- 4 eggs
- 1 can pumpkin puree
- Frosting:
- 1 stick unsalted butter, softened
- 8 oz. cream cheese, softened
- 4 c confectioners sugar
- 1 tsp vanilla
- 1 tsp cinnamon
Pecan Pie
By Afton
Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt
- Dough:
- 1 1/4 cups all-purpose flour
- 2 tsp. sugar
- 1/8 tsp. salt
- 1/2 cup cold butter (1 stick), diced
- 1 large egg, lightly beaten
- Flour, for rolling the dough
- Filling:
- 5 tbs. unsalted butter
- 1 cup packed light brown sugar
- 3/4 cup light corn syrup
- 1/2 tsp. fine salt
- 2 cups chopped toasted pecans
- 1 tsp rum extract
- 2 tsp. pure vanilla extract
- 3 eggs, lightly beaten