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Recipes
Hashbrown Casserole, Cracker Barrel
By fireandfrost
Cook hash browns, onions, and season to taste in a skillet
- 1 2 pound bag frozen country style hash browns
- 1/2 C. (or so) onion, chopped fine
- Jane’s crazy mixed-up salt, to taste
- 1 1/2 – 2 C. Colby cheese, shredded (I love cheese– but in this case, more is not necessarily better)
- 1 can cream of chicken soup
Bread, Whole Wheat Rolls
By fireandfrost
Soften active dry yeast in 1/2 cup warm water (110 degrees)
- 2 packages or tablespoons active dry yeast
- 1/2 cup warm water
- 1 3/4 cup milk, scalded
- 1/2 cup sugar
- 1 tablespoon salt
- 3 tablespoons shortening
- 4 cups whole wheat flour, stirred
- 3 cups all-purpose flour, sifted
- 2 eggs, beaten
Cupcakes, Red Velvet
By fireandfrost
"The frosting is just as important as the cake
- Cupcakes:
- Cooking spray
- 10 ounce cake flour (about 2 1/2 cups)
- 3 tablespoons unsweetened cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 6 tablespoons unsalted butter, softened
- 2 large eggs
- 1 1/4 cups nonfat buttermilk
- 1 1/2 teaspoons white vinegar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons red food coloring (about 1 ounce)
- Frosting:
- 5 tablespoons butter, softened
- 4 teaspoons nonfat buttermilk
- 1 (8-ounce) block cream cheese, softened
- 3 1/2 cups powdered sugar (about 1 pound)
- 1 1/4 teaspoons vanilla extract
Bread, Walnut and Rosemary Loaves
By fireandfrost
Suggest serving with soup or toasted and spread with apple butter for breakfast
- 2 cups warm 1% low fat milk (100 to 110 degrees)
- 1/4 cup warm water (100 to 110)
- 3 tbs sugar
- 2 tbs butter, melted
- 2 tsp salt
- 2 packages dry yeast (about 4 1/2 tsp)
- 24.2 ounces all-purpose flour, divided (about 5 1/2 cups)
- 1 cup chopped walnuts
- 3 tbs chopped rosemary
- 1 large egg, lightly beaten
- Cooking spray
- 1 tbs yellow cornmeal
- 1 tbs 1% low-fat milk
- 1 large egg, lightly beaten
Pie, Pecan
By fireandfrost
Mike's favorite pecan pie!
- 1 9-inch pie crust
- 1 cup light corn syrup
- 1 cup firmly packed dark brown sugar
- 3 eggs, slightly beaten
- 1/3 cup butter, melted
- 1/2 tsp salt
- 1 tsp vanilla
- 1 heaping cup pecan halves
Salmon, Roasted with Sweet-n-Hot Mustard Glaze
By fireandfrost
This salmon recipe is sure to win over even the non-fish eaters in the bunch
- 3 1/2 pounds salmon fillets or steaks, skin on and pinbones removed Salt and freshly ground black pepper
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 1 teaspoon hot mustard powder
- 1 teaspoon garlic powder
- 2 tablespoons chopped fresh dill
Cookies, Chocolate Chip Oatmeal
By fireandfrost
Mom's recipe
- 1 cup shortening
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tbsp. milk
- 1 1/2 tsp. vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 4 cups Old Fashioned Oats
- 1 cup semi-sweet morsels
Salmon, Cedar Planked
By fireandfrost
"This is a dish my brother prepared for me in Seattle
- 3 (12 inch) untreated cedar planks
- 1/3 cup vegetable oil
- 1 1/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/3 cup soy sauce
- 1/4 cup chopped green onions
- 1 tablespoon grated fresh ginger root
- 1 teaspoon minced garlic
- 2 (2 pound) salmon fillets, skin removed
Cookies, Butter Pecan
By fireandfrost
Rich and buttery, these cookies are great on their own, or fill with chocolate frosting and make sandwiches
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 2 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
Chicken, Grilled Balsamic
By fireandfrost
Rinse chicken, and pat dry
- 8 skinless, boneless chicken breast halves
- 1/2 cup chicken broth
- 1 cup balsamic vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 2/3 cup chopped scallions
- 2 tablespoons minced garlic
- 2 teaspoons dry mustard
- 1 teaspoon freshly ground pepper
- 2 tablespoons sugar
- 1/4 cup Dijon mustard