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Recipes
Honey Vanilla Ice Cream
By izzie
In a medium pan, heat the milk and vanilla bean to simmering
- 2 cups milk
- 1 (7 inch) vanilla bean, split lengthwise
- 6 egg yolks
- 1 cup packed brown sugar
- 3 tablespoons honey
- 1/4 teaspoon salt
- 2 cups heavy cream
Award Winning Peaches and Cream Pie
By izzie
Preheat oven to 350 degrees
- 3/4 cup all purpose flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 (3 oz.) package non-instant vanilla pudding mix
- 3 tbsp. butter, softened
- 1 egg
- 1/2 cup milk
- 1 (29 oz.) can sliced peaches, drained and syrup reserved
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup white sugar
- 1 tbsp. white sugar
- 1 tsp. ground cinnamon
Egg Nog Filled Cookie Cups
By izzie
In a small saucepan, combine the pudding mix, eggnog and milk
- 1 pkg. (3 oz.) cook and serve vanilla pudding mix
- 1 1/2 cups eggnog
- 1/3 cup milk
- 2 tsp. rum extract, divided
- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 2 egg yolks
- 2 cups all purpose flour
- 1/8 tsp. salt
- 1/4 cup sugar
- 1/8 tsp. ground allspice
- 1/4 tsp. ground nutmeg
Crackerk Barrel Old Country Store Hash Brown Casserole
By izzie
Place potatoes in a greased 9 x 13 pan
- 1 2 lb. pkg. frozen Hash Browns
- 8 oz. sour cream
- 1 can cream of chicken soup
- 1 stick butter
- 1/2 cup chopped onion
- 2 cups grated Cheddar Cheese **personal note - the author likes sharp cheddar cheese the best
Peach Crisp Delight
By izzie
Place peaches in a greased 8-in square baking dish
- 2 cans (15 oz. each) sliced peaches, drained
- 2 cups Rice Chex, crushed
- 1/3 cup packed brown sugar
- 1/4 cup all purpose flour
- 3 tbsp. cold butter
- whipped topping or ice cream, optional
Spaghetti Pie
By izzie
Cook spaghetti in water, with 2 tsp
- 6 oz. spaghetti
- 2 1/2 qts. boiling water
- 1 tbsp. vegetable oil
- 2 tsp. salt
- 2 eggs
- 1/3 cup grated Parmesan cheese
- 2 tbsp. butter, softened
- 1 cup cottage cheese
- 1 tbsp. vegetable oil
- 1 lb. lean ground beef
- 1 onion, chopped
- 1/4 cup chopped green bell pepper
- 1 cup chopped tomatoes
- 6 oz. tomato paste
- 1 tsp. white sugar
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 2 oz. shredded mozzarella cheese
Orange Chiffon Cake
By izzie
Preheat oven to 325 degrees
- 2 1/4 cups cake flour
- 1 1/2 cups white sugar
- 1 tbsp. baking powder
- 1 tsp. salt
- 5 egg yolks
- 1/2 cup vegetable oil
- 3/4 cup orange juice
- 1 tablespoon orange zest
- 1 tsp. vanilla extract
- 1 cup egg whites
- 1/2 tsp. cream of tartar
Burgundy Mushrooms
By izzie
In a small saucepan, simmer the onion for 15 minutes in beef broth
- 1/2 cup diced onion
- 1 (10.5 oz.) can beef broth
- 2 (8 oz.) cans whole mushrooms, drained, liquid reserved from one can
- 1/3 cup Burgundy wine
Sweet Restaurant Slaw
By izzie
Combine the coleslaw mix and onion in a large bowl
- 1 (16 oz.) bag coleslaw mix
- 2 tbsp. diced onion
- 2/3 cup creamy salad dressing (such as Miracle Whip)
- 3 tbsp. vegetable oil
- 1/2 cup white sugar
- 1 tbsp. white vinegar
- 1/4 tsp. salt
- 1/2 tsp. poppy seeds
Chicken Enchilada Casserole
By izzie
Preheat oven to 350 degrees
- 1 (16 oz.) container sour cream
- 1 (16 oz.) jar salsa
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1/4 cup diced onion
- 1 (8 oz.) can chili beans, drained
- 6 (12 in.) corn tortillas, cut into strips
- 6 skinless, boneless chicken breast halves - cooked and shredded
- 4 cups shredded cheddar cheese