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Recipes
Mini cheeseburger bites
By á-51
Defrost tarot tots. Using hands, squish together all ingredients for tarot tot crust until well blended Using han...
- Tarot tot crust:
- 4 cups tarot tots
- 2 eggs
- 1/2 cup flour
- 4 tbs chopped basil
- Salt
- Burger:
- 1 lb ground beef
- Salt
- Pepper
- Peprika
- Garlic powder
- 1 cheddar cheese block
Slow Cooker Chicken Cordon Bleu
By á-51
slow cooker chicken cordon bleu
- 4-6 thin sliced chicken breasts
- 4-6 pieces of ham
- 4-6 slices of swiss cheese
- 1 can cream of mushroom soup, or any cream soup
- 1/4 cup milk
Cinnamon and sugar tortillas crisps
By á-51
1. Cut a tortilla or use cookie cutter 2
- 1/4 cup of sugar
- 1 1/2 tsp cinnamon
- 4 tbs
- 2 flour tortillas
Cream Horns
By á-51
1. Preheat oven to 400 2. Unfold the thawed puff pastry sheet 3
- 1 package (2 sheets) Pepperidge Farm Puff Pastry, thawed
- Powdered Sugar
- 8 oz tub of cool whip
- 4 oz cream cheese, softened at room temperature
- 3 Tbsp sugar
- 2 Tbsp lemon juice
- Steel Spiral Tube
Fried Chocolate Sandwich Cookie
By á-51
Directions Combine the flour, baking powder, and salt together in a large bowl
- Ingredients
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 large egg, lightly beaten
- 3/4 cup milk
- Vegetable oil, for frying
- 20 to 25 cream filled chocolate sandwich cookies (recommended: Oreos)
- Confectioners' sugar, for garnish
Grilled Shrimp Scampi
By á-51
In a large, non reactive bowl, stir together all ingredients (red pepper optional) Add shrimp and toss to coat
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 tbs chopped fresh parsley
- 1 tbs minced garlic
- ground black pepper to taste
- crushed red pepper flakes to taste (optional)
- 1 1/2 pound medium shrimp, peeled and deveined
Struffoli
By á-51
Struffoli
- Ingredients:
- 9 eggs
- Approximately 3/4 cup olive oil
- 5 1/2 cups of flour, or more
- Vegetable oil for frying
- To decorate:
- 1/4 cup of honey
- 1 to 1 1/2 cups of sugar
- Confetti sprinkles
- Sliced almonds
tomato pasta stoup
By á-51
In a large pot cook veggies in just enough broth to substitute evoo until tender
- 1 cup each, minced celery, carrot and onion
- 2 tbs evoo ( I will substitute with broth)
- 4 cups vegitable broth
- 15 oz can tomato puree
- 2 cups ditalini pasta
- salt and pepper
- 1/2 cup grated parmesan cheese
Bacon Wrapped Shrimp
By á-51
Whisk the olive oil with the lemon juice, garlic, and lemon zest
- Ingredients:
- 1/2 cup extra-virgin olive oil, for brushing
- 1/4 cup fresh lemon juice
- 6 cloves garlic, thinly sliced
- 2 teaspoons finely grated lemon zest
- 20 Jumbo shrimp, shelled with tail on
- 10 slices bacon, cut in half crosswise
Hazelnut Pastries
By á-51
Directions Preheat oven to 425 degrees F (220 degrees C)
- Ingredients
- 1 (17.25 ounce) package frozen puff pastry, thawed 11 tablespoons chocolate hazelnut spread 1/2 cup chopped hazelnuts (optional) 6 teaspoons powdered sugar