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Recipes
Zesty Sea Shells
By Moxey2009
In large bowl, stir all ingredients except pasta
- 4 oz feta cheese, crumbled, or 1/2 cup grated parmesan
- 2 large tomatoes, seeded and chopped, about 1 cup
- 1 tsp dried basil
- 2 Tbsp red wine vinegar
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz Sea shells, cooked and drained
Crockpot Roasted Chicken
By Moxey2009
1. In a small bowl, combine the spices
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 large roasting chicken (with pop-up timer if possible)
- 1 cup onion, chopped (optional)
Parker House Rolls
By Moxey2009
A Puffy, Light-as-air, Roll Famous from the Parker House Hotel in Boston
- 4-3/4 to 5-1/4 cups all-purpose flour
- 1/3 cup sugar
- 2 envelopes FLEISCHMANN'S RapidRise Yeast
- 1-1/2 teaspoon salt
- 3/4 cup milk
- 3/4 cup water
- 1/4 cup butter or margarine
- 1 large egg
- 1/4 cup butter or margarine, melted
Cherry-Almond Vanilla Cupcakes
By Moxey2009
1. Allow butter and egg whites to stand at room temperature for 30 minutes
- Cherry-Almond Butter Frosting:
- 1/2 cup butter
- 4 egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk or sour milk*
- 1/3 cup maraschino cherry juice
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 12 maraschino cherries, halved
- Maraschino cherries with stems (optional)
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 3 tablespoons maraschino cherry juice or milk
- 1/2 teaspoon almond extract
- Milk
Sturdy Whipped Cream Icing
By Moxey2009
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand m...
- 1 (8 ounce) package regular or reduced-fat cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups heavy cream
Hot Artichoke-Spinach Dip
By Moxey2009
Recipe courtesy of Food Network Magazine
- Kosher salt
- 1 10-ounce bag baby spinach
- 1 cup packed fresh basil
- 3/4 cup canned cannellini beans, drained and rinsed
- 6 ounces Neufchatel cream cheese
- 1 clove garlic, smashed
- 1/2 cup low-sodium chicken broth
- 1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
- 1/4 cup grated parmesan cheese
- 3/4 cup shredded low-fat mozzarella cheese
- Pinch of cayenne pepper
- 2 or 3 dashes Worcestershire sauce
- Freshly ground black pepper
- Cooking spray
- Baked chips, for serving
Raspberry Cake Bars
By Moxey2009
Recipe courtesy of Sandra Lee
- 1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
- 3/4 teaspoon lemon extract
- 1/2 cup seedless raspberry jam
- 1/4 cup chopped pecans
Chocolate-Coconut Cheesecake Squares
By Moxey2009
With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy...
- 2 cups finely ground graham crackers (from 15 rectangles)
- 3 cups (10 ounces) finely shredded unsweetened coconut
- 5 ounces semisweet chocolate, finely chopped
- 2 ounces milk chocolate, finely chopped
- 1 cup plus 3 tablespoons granulated sugar
- 1 stick ( 1/2 cup) unsalted butter, cut into 2-inch pieces, plus more for pan
- 3 large eggs plus 5 large egg yolks
- 12 ounces cream cheese, room temperature
Chunky Chipotle-Chicken Chili
By Moxey2009
A yummy twist on chili
- 3 bacon slices
- 1 lb skinned, boned chicken breasts, cut into 1" pieces
- 1/2 cup red onion, chopped
- 1 tsp ground coriander
- 5 garlic cloves, minced
- 1 drained canned chipotle chile in adobo sauce, seeded and minced
- 1 cup frozen whole-kernel corn, thawed
- 1 16oz bottle salsa
- 1 15oz can pinto beans, rinsed and drained
- 1 7oz bottle roasted red bell peppers, drained and sliced
Pan-Roasted Chicken
By Moxey2009
Heat oven to 400°F. Heat large heavy-bottomed ovenproof skillet (such as cast iron) over medium heat 2 minutes
- 2 boneless skin-on chicken breasts
- 1 teaspoon salt
- 1 tablespoon vegetable or canola oil
- 2 to 3 tablespoons unsalted butter
- 6 fresh thyme sprigs