á-51's profile page
Recipes
Peanut Butter & Chocolate Lover's trifle
By á-51
Directions Layer the bottom with broken up brownies
- Ingredients
- Either a box of brownie mix, or a homemade batch of brownies. I used this Hershey's recipe. Last time I used chocolate cake, I think the crunchy & gooey texture of a brownie will add a nice twist though!
- 1/4 1/4 (either homemade, or canned). For an easy homemade recipe I just use a cup of heavy whipping cream, 1/4 cup of sugar and 1/4 tsp of vanilla.
- Reese's peanut butter cups, chopped
- Kit Kat bars, chopped (last time I used Reese's Pieces)
- 2 2 to packages of instant vanilla pudding made according to their directions.
Bacon-Cheese Pull-Aparts
By á-51
1. Heat oven to 350°F. Spray 11×7— or 12×8-inch (2-quart) glass baking dish with cooking spray
- Tags:
- Description Recipe About
- Every bite of this pull-apart is filled with the breakfast flavors of bacon, egg and Cheddar cheese.
- Yield: 8 servings
- 1 egg
- 2 tablespoons milk
- 1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
- 1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
- 3 oz. (3/4 cup) shredded Cheddar cheese
- 1/4 cup finely chopped green onions (4 medium)
- tas2275
- 853 Recipes | 20 Cookbooks | Profile
- This recipe viewed 44 times
- Source: Pillsbury
- Public
- Open
Chorizo Cheese Dip
By á-51
this recipe can be found on all recipes
- 10 oz bulk chorizo sausage (cut up small)
- 1 10 ounce can diced tomatoes with green chile peppers (such as Rotel)
- drained.
- 1 8 ounce package of cream cheese, cubed
- 1 8 ounce package of processed cheese (such as velvita) cubed
Cupcakes-Cookies and Cream Cupcakes
By á-51
Cookies and Cream Cupcakes
- Icing Recipes:
- Chocolate cake mix for cup cakes
- Vanilla Buttercream Icing:
- 1 cup butter, softened (no substitutes)
- 1 7-ounce jar of marshmallow cream (or fluff)
- 1 cup powdered sugar
- 1 teaspoon vanilla
Peanut Butter Bars with Hot Fudge Topping
By á-51
Peanut Butter Bars with Hot Fudge Topping
- • Crisco® Original No-Stick Cooking Spray
- • 1 cup Crisco® Butter Shortening
- OR 1 Crisco® Butter Shortening Sticks
- • 1/2 cup Jif® Creamy Peanut Butter
- • 1 cup firmly packed brown sugar
- • 2 large eggs
- • 1/2 teaspoon almond extract
- • 1 1/2 cups Pillsbury BEST® All Purpose Flour
- • 1 teaspoon baking powder
- • 1/4 teaspoon salt
- • 1 1/4 cups semi-sweet chocolate chips
- • 1 (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
- • 1/2 cup chopped walnuts
Buttercream Icing
By á-51
Our Buttercream Icing recipe is perfect for spreading or decorating
- Ingredients:
- Source: 2003 Yearbook
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine softened
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners' sugar (approximately 1 lb.)
- 2 tablespoons milk
- Makes: About 3 cups of icing.
Cookie-Cream Cheese Cookie Cups
By á-51
Cream Cheese Cookie Cups
- Ingredients
- 1 (18 ounce) package refrigerated chocolate chip cooke dough 4 ounces cream cheese, softened 2 tablespoons butter, softened 1/2 teaspoon vanilla extract 1 1/4 cups confectioners' sugar
Roasted Pears with Brown Sugar and Vanilla Ice Cream
By á-51
Roasted Pears with Brown Sugar and Vanilla Ice Cream
- Ingredients
- 1/3 cup apple juice
- 1/3 cup firmly packed dark brown sugar
- 3 tablespoons unsalted butter
- 3 firm Bosc pears, peeled, halved, cored (about 1 pound)
- Vanilla ice cream, for serving
corn bread croutons (for butternut squash soup)
By á-51
Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all
- 2 cups corn bread cubes
- 4 tbs melted butter
Spinach or Broccoli Quiche
By á-51
Quiche
- 2 boxes or frozen spinach or broccoli cooked
- 1 cup bisquick
- 4 eggs
- 1/2 cup of oil
- 1/4 tsp each-garlic powder, pepper, basil, oregano, parsley and salt
- 1/2 cup grated cheese
- 1/2 cup shredded american cheese