Ghinman's profile page
Recipes
Butter Shortbread
By ghinman
Cream the butter and sugar together until light and fluffy
- 3/4 cup butter
- 1/3 cup sugar
- 1 1/2 cups all-purpose flour
Chocolate Icing
By ghinman
Melt the morsels and butter together
- 6 oz. pkg. of chocolate morsels (1 cup)
- 3 tsp. butter
- 1/4 cup of milk
- 1 tsp. vanilla
- 1/4 tsp. salt
- 3 cups of confectioners sugar
Toffee-Topped Bars
By ghinman
Preheat oven to 350 degrees
- 2 cups firmly packed brown sugar
- 2 cups all-purpose flour
- 1/2 cup (1stick) butter or margarine, softened
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1 cup milk
- 1 egg
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts
- 1/4 cup unsweetened flaked coconut (optional)
Bits O"Brickle Ice Cream Pie
By ghinman
For the pie, combine the ice cream, 1/2 bag of the brickle
- 9 " Graham Cracker crust
- 1/2 gallon of vanilla ice cream
- 1 bag of bits o"brickle
- 1/2 cup of sugar
- 1 cup of evaporated milk
- 1/4 cup of butter
- 1/4 cup of light corn syrup
- dash of salt
Chicken Fingers with Honey Mustard
By ghinman
Cut chicken into 1/2 X 2 inch strips
- 4 skinless, boneless chicken breasts (4 oz. each)
- 1 cup of all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 cup of milk
- 1 cup vegetable oil for frying
- HONEY MUSTARD
- 1/2 cup of honey
- 1/4 cup of Dijon mustard
Fudge Pie
By ghinman
Cream the butter, sugar, egg yolks and vanilla together
- 1/2 cup of butter
- 1 cup of sugar
- 2 egg yolks
- 1 tsp. vanilla
- 2 oz. chocolate melt
- 1/2 tsp. salt
- 1/3 cup of sifted flour
- 2 beaten egg whites
Cheesy Bacon and Broccoli Strata
By ghinman
eIn 8 in. skillet, melt butter over med
- 2 tsp. butter
- 1/4 cup, chopped red bell pepper
- 1/2 cup, Green Giant Valley Fresh Steamers frpzen broccoli cuts, thawed
- 2 frozen soft dinner rolls (from 12.4 oz. bag)
- 1/2 cup, milk
- 2 eggs
- 1 tsp. Dijon mustard
- 1/8 tsp. onion salt
- 1/8 tsp. pepper
- 3 slices, Canadian Bacon, choopped (3 oz.)
- 1/2 cup, shredded Cheddar cheese (2 oz.)
Chocolate Chip Cookies
By ghinman
Preheat oven to 350 degrees
- 3 cups of all purpose flour
- 1 1/2 tsp. baking powder
- 1/8 tsp. salt
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup of granulated sugar
- 3/4 cup of firmly packed light brown sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 1 pkg. (12 oz.) semisweet chocolate chips
- 1 pkg. (12 oz.) white chocolate chips
- 1 cup of coarsely chopped walnuts
Baked Spare Rib Sauce
By ghinman
In a 4 qt. sauce pan blend ingredients and bring to a boil
- 2 cups catsup
- 2 cups chili sauce
- 1 cup coarse chopped onion
- 1/2 cup white vinegar
- 1/4 cup honey
- 1/4 cup lemon juice
- 1/4 cup dark brown sugar
- 2 tbs. minced garlic (6 cloves)
- 1 tbs. soy sauce
- 1/2 tsp. dry mustard
Chicken Fajita Crescent Braid
By ghinman
Heat oven to 375 degrees. Spray large cookie sheet with cooking spray
- 1 8 oz. can Pillsbury Crescent Recipe Creations
- Refrigerated, seemless dough sheet
- 1 tbs. vegetable oil
- 2 small, boneless, skinless chicken breasts, cut into
- 1 X1/2X1/2 inch strips
- 1 tsp. chili powder
- 1/4 tsp. salt
- 1 clove garlic, finely chopped
- 1 small onion, thinly sliced
- 1/2 cup green or red bell pepper strips (2X1X1/4 in)
- 1/4 cup Old Elpaso Thick"n"Chunky salsa
- 2 cups shredded Cheddar-Monterey Jack cheese blend
- 1 egg whitem, beateb