Awright0511's profile page
Recipes
Chocolate Chip Cookie Dough Cupcake
By awright0511
Whisk together the flour, baking soda, and sea salt; set aside
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup butter, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup miniature semisweet chocolate chips
- 1 (18.25 ounce) box yellow cake mix
- 1 1/3 cups water
- 1/3 cup canola oil
- 3 eggs
PB&J Spirals
By awright0511
Unroll crescent dough; separate into triangles
- 1 tube (8 ounces) refrigerated crescent rolls
- 8 teaspoons creamy peanut butter
- 8 teaspoons grape jelly
- 1/4 cup chopped unsalted peanuts
- 2 tablespoons confectioners' sugar
Baked Chicken Chili Brown Rice Casserole
By awright0511
Pre-heat the oven to 350 degrees F
- 2 cups cooked brown rice (I made a fresh pot of brown rice with seasoning.)
- 2 heaping cups chili (I use leftover Santa Fe Chicken Chili or Butternut Bean Chili)
- 1-1 1/2 cups cooked organic free-range chicken pieces
- 3-4 oz. sharp cheddar, shredded
- A handful of grape or cherry tomatoes, halved
- Basil or parsley or cilantro
Nutella Smore
By awright0511
Break a full-sized graham cracker in half
- graham crackers
- nutella
- marshmallows/marshmallow fluff
Taco Loco Dip
By awright0511
Nutrition (per serving) Calories 160 Total fat 8g Saturated fat 3g Cholesterol 15
- 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 1 tomato, chopped
- 1 cup finely shredded iceberg lettuce
- 1 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
- 1/3 cup chopped black olives
- TRISCUIT Thin Crisps
- Substitute
- Substitute 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa for the chopped tomatoes.
- How to Make an Edible Serving Bowl
- Place 12-inch flour tortilla on top of microwaveable drinking glass. Microwave on HIGH 1 min. (Tortilla will soften and drape over top of glass to resemble an inverted bowl.) Let stand until tortilla
Nutella Buttercream Frosting
By awright0511
Mix all ingredients with a mixer
- 3/4 cup unsalted butter (room temp)
- 3 cups confectioners' sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup very soft nutella
Fusili with Alfredo, Peas and Bacon
By awright0511
1. Boil fusilli as package directs, reserving 1 cup cooking water before draining
- 12 oz fusilli
- 8 slices bacon
- 1 cup shredded carrots
- 2 cups frozen peas
- 1 cup Alfredo sauce
- 1 1/2 tsp each chopped garlic and Dijon mustard
- Freshly ground pepper, to taste
Pumpkin Bars
By awright0511
Preheat oven to 350 degrees F (175 degrees C)
- 4 eggs
- 1 2/3 cups white sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 (3 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners' sugar
Dino Cake
By awright0511
Cut the cake in half and sandwich the halves together, flat sides facing, with a layer of frosting in between
- 3 16-ounce tubs of white frosting
- Red and blue food coloring
- 9 -inch round cake
- 1 package of Stella D'oro toast (or other Biscotti)
- Wooden toothpicks
- 2 wooden kitchen skewers
- Candy corn
- 12 mini chocolate chips
- 2 mini candy dots
- Pastry bag with wide, round tip
Candy Cane Cookies
By awright0511
In a large bowl, cream together the margarine, white sugar and confectioners' sugar
- 1 cup margarine
- 1/2 cup white sugar
- 1/2 cup confectioners' sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon red food coloring
- 1/2 cup peppermint candy canes, crushed
- 1/2 cup white sugar for decoration