KSmitherman's profile page
Recipes
Crescent Layer Bars
By KSmitherman
Heat oven to 375 (350 for dark pans)
- 1 can 1 can Pillsbury crescent dinner rolls or 1 can Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
- 1 cup 1 cup white vanilla baking chips
- 1 cup 1 cup semi-sweet chocolate chips
- 1 cup 1 cup slivered almonds
- 1 cup 1 cup cashew halves and pieces
- 1 can 1 can (14 oz) Eagle Brand Milk
Loaded Bake Potato Salad
By KSmitherman
Cube and boil potatoes with salt
- 8 potatoes, cubed ( half peeled or half with skin)
- 2 teaspoons salt
- 6 slices bacon, diced & crisp cooked
- 6 green onions
- 2 cups cheddar cheese, shredded
- 16 ounces sour cream
- 1/4 teaspoon pepper
- 1 cup Miracle Whip
Chocolate Fudge Buttercream Frosting
By KSmitherman
Cream together the butter with the margarine
- 1/2 cup butter
- 1/4 cup shortening
- 1/3 cup cocoa powder
- 2 cups powdered sugar
- 2 tbs. milk
- 1 cup hot fudge topping
- 1 tsp. vanilla
Neopolitan Cake
By KSmitherman
Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spr...
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 cup water
- 1/4 cup vegetable oil
- 3 egg whites
- 1/4 teaspoon almond extract
- 12 drops red food color
- 1/3 cup chocolate-flavored syrup
- 1/2 cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container)
Chocolate Cobbler
By KSmitherman
Directions 1 Preheat oven to 350
- Ingredients
- 2 2
- stk
- butter
- get recipes @ goboldwithbutter.com
- 1 1/4 1 1/4
- c
- sugar
- 1 1/2 1 1/2
- c
- self rising flour
- 1 1
- tsp
- vanilla
- 3/4 3/4
- c
- milk
- CHOCOLATE LAYER
- 1 1
- c
- sugar
- 6 6
- Tbsp
- cocoa powder
- 2 2
- c
- boiling water
Mexican Bean Salad (Half Recipe) Delicious
By KSmitherman
1.In a large bowl, combine beans, bell peppers, frozen corn, and red onion
- 1 (15 ounce) can black beans, rinsed and
- drained
- 1/2 (15 ounce) can kidney beans, drained
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1 (5 ounces) frozen corn
- 1/2 red onion, chopped
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoons lime juice
- 1/2 tablespoon lemon juice
- 1 tablespoons white sugar
- 1/2 tablespoon salt
- 1 clove crushed garlic
- 1/4 cup chopped fresh cilantro
- 1 tsp. ground cumin
- 1 tsp. ground black pepper
- 1 dash hot pepper sauce
- 1/4 teaspoon chili powder
GINGERBREAD BISCOTTI
By KSmitherman
Place almonds in a 8 to 9 inch square pan
- GINGERBREAD BISCOTTI
- Yield: 50 servings
- 1 cup Almonds, blanched
- 3/4 cup Sugar
- 1/4 lb Butter
- 1/2 cup Molasses, dark
- 1/4 cup Ginger, fresh; minced
- 3 Egg
- 3 cups Flour
- 1/2 Tbsp Baking powder
- 1 Tbsp Cinnamon, ground
- 1 tsp Nutmeg, ground
- 1/2 tsp Cloves, ground
- 1/2 tsp Allspice, ground
Campbell's Creamy Chicken and Mushrooms
By KSmitherman
Heat 1 tbs. butter in skillet
- 2 tbs. butter
- 4 boneless chicken breast halves
- 1 1/2 cups sliced mushrooms
- 1 small onion, sliced
- 1/8 tsp garlic powder or 1 clove garlic, minced
- 1 can Cream of Mushroom soup
- 1/2 cup milk
- 1/8 tsp. pepper
- 4 cups hot cooked medium noodles
iVillage
By KSmitherman
directions Prep: 10 min Total: 30 min (Quick) Try Kitchen Vie...
- size pieces (about 8 cups) 1 red bell pepper, stemmed, seeded, and cut into medium dice (about 1 cup) 1⁄2 cup grated Parmigiano
- Reggiano cheese 1⁄2 teaspoon salt, plus more for the pasta water 1⁄4 teaspoon crushed red pepper 1⁄2 teaspoon freshly ground black pepper 2 tablespoons extra
- virgin olive oil Yield: 6
- 8 Servings Shopping List: Add Recipe Recipe Added! View shopping list
Raisin Bars
By KSmitherman
Preheat oven to 350 degrees
- For the Filling
- Unsalted butter, room temperature, for pans
- 2 cups raisins (about 13 ounces)
- 1 cup sugar
- 1 teaspoon cornstarch
- 1 cup cold water
- 1/2 cup apple cider
- For the Dough
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons salt
- 1 1/4 cups vegetable shortening
- 1 1/4 cups packed light-brown sugar
- 1 large egg
- 1 1/4 teaspoons pure vanilla extract
- 2 1/2 cups old-fashioned oats