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Recipes
Just Like Lambert's "Throwed Rolls"
By KSmitherman
(See additional notes for bread machine directions) 1
- Yield:
- A soft, hot dinner roll just like the ones tossed to diners at Lambert's Cafe!
- 12 large dinner rolls
- Ingredients:
- 1 teaspoon sugar
- 2 1/4 teaspoons (1 pkg.) active dry yeast
- 1/4 cup warm water (110-115 degrees F)
- 1 cup warm milk (110-115 degrees F)
- 1/4 cup (1/2 stick) melted butter
- 1/4 cup sugar
- 1 egg, lightly beaten
- 1 teaspoon salt
- 4 cups all-purpose or bread flour
- Butter, honey and/or sorghum molasses, for serving
Shrimp Dip (Tammy's Recipe)
By KSmitherman
Melt butter and cook shrimp
- 2 pounds shrimp peeled and deveined
- 1 stick butter
- 1 large onion
- 1 (8oz) cream cheese, softened
- Mayo if needed
- Red or white pepper (black does not look well with this)
Black-Bottom Coconut Bars
By KSmitherman
Directions For chocolate base: Preheat oven to 375 degrees
- For Chocolate Base
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour (spooned and leveled)
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour (spooned and leveled)
- For Coconut Topping
- 2 large eggs
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour, (spooned and leveled)
- 1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling
- 2 large eggs
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour, (spooned and leveled)
- 1 package sweetened shredded coconut (7 ounces),
- 1/2 cup reserved for sprinkling
Jalapenos Halves
By KSmitherman
1. Wearing protective rubber or plastic gloves, slice jalapenos in half lengthwise and remove the meat and seeds
- 12 large jalapeno peppers
- 6 ounces cream cheese, softened
- 6 ounces (1 1/2 cups) shredded mozzarella cheese
- 1/4 cup (packed) finely chopped cilantro leaves
- 1/8 teaspoon salt
- Bread crumbs or Parmesan cheese, optional
Whoopie Pies
By KSmitherman
Preheat oven to 350F. Grease 2 baking sheets
- Filling:
- 1 box Chocolate Cake Mix
- 4 Egg Whites
- 1 c. Sour Cream
- 1/3 c. Crisco Pure Vegetable Oil
- 1/2 c. Water
- 1 pkg. (4 oz.) Instant Chocolate Pudding Mix
- 1 jar DICKINSONS Cr Vanilla Curd
- 1 1/2 c. Whipping Cream
- 2 Tbsp. Powdered Sugar
Pan-Seared Chicken Breasts
By KSmitherman
1. Adjust oven rack to lower-middle position and heat oven to 275 degrees
- 1 . For optimal texture, sear the chicken immediately after removing it from the oven.
- Ingredients
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter , melted
- 1 tablespoon unbleached all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon ground black pepper
- 1 recipe pan sauce , optional (see related recipes)
Slow Cooker Barbecue Beans and Beef
By KSmitherman
In 3 1/2- to 4-quart slow cooker, mix onion and bacon
- 1
- medium onion, chopped (1/2 cup)
- 3
- slices bacon, chopped
- 1 1/2
- lb boneless beef chuck ribs
- 1/2
- cup barbecue sauce
- 3
- cans (16 oz each) baked beans
Italian Pasta and Shrimp Salad
By KSmitherman
Combine pasta and vegetables in large bowl
- 2 cups cooked angel hair pasta
- 1 cup cooked, sliced green beans or asparagus
- 1 cup cherry tomato halves
- 1/4 cup ripe olives
- 3 green onions, sliced
- 12 oz. cooked medium shrimp
- 3 tbs. minced fresh basil
- 3/4 cup Italian dressing
- 1 clove, garlic
- salt and pepper to taste
Spanish-Style Quinoa
By KSmitherman
1.Heat the vegetable oil in a large saucepan over medium-high heat
- 2 tablespoons vegetable oil
- 1 cup uncooked quinoa
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 small green bell pepper, chopped1 (8 ounce) can tomato sauce
- 2 1/2 cups water
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
Hot Fudge Brownie Dessert
By KSmitherman
1 Heat oven to 350°F
- 2 boxes (19.5 oz each) Pillsbury® Chocolate Fudge Brownie Mix
- 1 cup LAND O LAKES® Butter, melted
- 1/2 cup strong brewed coffee (room temperature)
- 4 LAND O LAKES® Eggs
- 3/4 cup Fisher® Chef's Naturals® Chopped Pecans
- 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
- 1 jar (11.75 oz) hot fudge ice cream topping
- 1 container (8 oz) frozen whipped topping, thawed