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Recipes
Pineapple Creamsicle® Smoothie
By SewingDragonfly
From allrecipes
- 1/2 fresh pineapple - peeled, cored, and
- chopped
- 1 cup vanilla yogurt
- 1 banana, cut into chunks
- 1/2 cup orange juice
- 32 ice cubes, or as needed
Chocolate Covered Apples
By SewingDragonfly
From Tyler Florence
- 6 medium sweet-tart apples, such as Braeburn, Fuji or Gala
- Popsicle sticks
- 1 pound semisweet chocolate, cut into chunks
- 1 cup M&M’s, chopped pistachios, shredded coconut, toffee pieces or crushed Oreos
Caramel Snickerdoodle Bars
By SewingDragonfly
From tasteofhome
- 1 cup butter, softened
- 2 cups packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 3 teaspoons ground cinnamon
- 2 cans (13.4 ounces each) Nestle' dulce de leche
- 12 ounces white baking chocolate, chopped or white chocolate chips
- 1/3 cup heavy whipping cream
- 1 tablespoon light corn syrup
Strawberry Filling
By SewingDragonfly
From Wilton
- 1 pkg (16 ounces) frozen sliced strawberries, packed in sugar and thawed
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
Sour Cream Pound Cupcakes
By SewingDragonfly
From Wilton
- 1/2 cup (1 stick) butter or margarine, softened
- 1 1/3 cups granulated sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups sifted cake flour
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/4 teaspoon baking soda
Blue Moon Ice Cream IIII
By SewingDragonfly
From food.com. The author noted
- 1/2 cup milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 cup half-and-half
- 1/2 teaspoon vanilla extract or 1/2 teaspoon vanilla oil
- 1 1/2 cups whipping cream
- 1/8 teaspoon blue food coloring
- 3 teaspoons vanilla pudding mix
- 1 teaspoon raspberry flavored oil or 1 cup frozen raspberries, pureed
- 1 teaspoon lemon flavored oil or 1 teaspoon lemon extract
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
By SewingDragonfly
From KAF Tips from our bakers To make standard-sized cupcakes, line a 12-cup muffin tin with paper cups, and light...
- Cupcakes
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (8 tablespoons) unsalted butter, melted
- 1/2 cup packed dark brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup water
- Frosting
- 6 tablespoons unsalted butter, at room temperature
- 8-ounce package cream cheese, softened
- 4 cups (1-pound box) confectioners' sugar
- 2 teaspoons ground cinnamon
- 1 to 2 tablespoons milk, enough to make a spreadable frosting
Grilled Hash Browns Recipe
By SewingDragonfly
From Taste of Home The recipe calls for a tablespoon of bullion
- 3-1/2 cups frozen cubed hash brown potatoes, thawed
- 1 small onion, chopped
- 1 tablespoon beef bouillon granules
- Dash seasoned salt
- Dash pepper
- 1 tablespoon butter, melted
Creamy Lemon Cookies
By SewingDragonfly
From Proctor Silex
- 1 c butter or margarine, softened
- 1 c cream cheese, softened
- 1 1/2 c powdered sugar
- 1/4 c prepared lemonade
- 1/4 tsp lemon extract
- 2 3/4 c all-purpose flour
- 1 c whole wheat flour
Dipped Pecan Spritz
By SewingDragonfly
From Taste of Home With their pretty shapes, these treats look lovely at the center of the cookie plates I arrange...
- 1-1/2 cups butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon McCormick® Pure Vanilla Extract
- 1/2 teaspoon McCormick® Pure Almond Extract
- 3 cups all-purpose flour
- 1 cup finely ground pecans
- 1 teaspoon baking powder
- 3/4 cup semisweet chocolate chips
- 1-1/2 teaspoons shortening, divided
- 3/4 cup vanilla or white chips
- Colored sprinkles