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Recipes
Ribbon Jello Salad
By Afton
Dissolve jello in hot water
- 2 small packages strawberry jello (or 1 large)
- 2 c hot water
- 2 sm packages frozen strawberries (or 1 large)
- 1 small can crushed pineapple with juice
- 2 small bananas, mashed and blended
- 8 oz sour cream
Poppy Seed Bread
By Afton
1. Combine cake and pudding mix
- 1 box yellow cake mix
- 1 small instant vanilla pudding mix
- 1/2 c water
- 1/2 c orange-pineapple juice
- 1/4 c poppy seed
- 1/2 c vegetable oil
- 4 eggs
- 1 t vanilla extract
Chicken Noodle Soup
By Afton
Place washed chicken in large pot & cover completely with water (the water is the broth so make sure there is enoug...
- 1 whole chicken
- carrots
- celery (with leaves)
- zucchini
- fresh spinach
- onion
- 1 bay leaf
- seasoned salt
- seasoned pepper
- garlic salt
- 16-oz pasta ribbon noodles
Southwest Quesadilla with Cilantro-Lime Sour Cream
By Afton
Quesadilla: In a large skillet, heat oil over medium-high heat
- Quesadilla:
- 2 tablespoons olive oil, plus extra for griddle
- 1 small red bell pepper, diced
- 1/2 red onion, diced
- 3/4 cup corn kernels, (about 1 ear)
- 2 teaspoons red pepper flakes
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1/2 cup freshly chopped cilantro leaves
- 4 (10-inch"burrito size") flour tortillas
- 1 (16-ounce) can refried black beans
- 1 cup grated pepper jack cheese
- Lime-Cilantro Sour Cream:
- 1/2 cup sour cream
- 1/4 cup freshly chopped cilantro leaves
- 1/2 lime, juiced
- Pinch salt
Zucchini Bread
By Afton
1. Mix together first 5 ingredients
- 3/4 c vegetable oil
- 2 eggs
- 1 3/4 c sugar
- 3 t vanilla extract
- 2 T orange peel
- 2 c shredded zucchini
- 3 c flour
- 1 t salt
- 1/4 t baking powder
- 1 t baking soda
- 1 t cinnamon
- 1 t cloves
- 1 t nutmeg
- 1 c walnuts, chopped
Zesty Pork Tenderloin
By Afton
Cut the garlic lengthwise and onion into big pieces
- 2 1-lb Pork Tenderloins
- 2 large cloves of garlic
- 1 medium onion
- 24 oz. Zesty Italian Dressing
- 3 c water (omit water if making in the crock pot)
Chili Lime Dip
By Afton
Mix together and refrigerate
- 2 c sour cream
- 2 T Chili Lime Seasoning (Williams-Sonoma)
- 3-4 sliced green onions
- cilantro
Chocolate Eclairs
By Afton
Eclairs: In a saucepan, combine butter and water
- Eclair:
- 1/2 c butter
- 1 c water
- 1 c flour
- 1/4 t salt
- 4 eggs
- Filling:
- 1 pkg (5.1 oz) instant vanilla pudding mix
- 2 1/2 c cold milk
- 1 c whipping cream
- 1/4 c confectioners' sugar
- 1 t vanilla extract
- Chocolate Icing:
- 2 squares (1 oz each) Baker's semisweet chocolate
- 2 T butter
- 1 c confectioners' sugar
- 2-3 T hot water
Starbucks Peppermint Brownie
By Afton
1. Preheat oven to 325°. Then prepare a 9x9 inch baking dish by spraying lightly with non-stick cooking spray
- Brownies:
- 1 (19 1/2 ounce) box fudge brownie mix
- 1/2 cup butter, melted
- 1/4 cup water
- 2 eggs
- 1/4 teaspoon peppermint extract
- Peppermint Buttercream Frosting:
- 1/3 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- Chocolate Frosting:
- 1/3 cup whole milk
- 1/4 cup butter
- 1 (12 ounce) bag semi-sweet chocolate chips
- 1 teaspoon vanilla
- 1 cup powdered sugar
- Decorative Icing:
- 1 can white frosting (with fine tip)
- 1 can red frosting (with fine tip)
Good Eats Meatloaf
By Afton
Alton Brown
- For the glaze:
- 6 ounces garlic-flavored croutons
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- 1/2 onion, roughly chopped
- 1 carrot, peeled and broken
- 3 whole cloves garlic
- 1/2 red bell pepper
- 18 ounces ground chuck
- 18 ounces ground sirloin
- 1 1/2 teaspoon kosher salt
- 1 egg
- 1/2 cup catsup
- 1 teaspoon ground cumin
- Dash Worcestershire sauce
- Dash hot pepper sauce
- 1 tablespoon honey