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Recipes
Boston Cream Pie Minis
By KSmitherman
HEAT oven to 350ºF. PREPARE cake batter and bake as directed on package for 24 cupcakes
- 1 pkg. (2-layer size) yellow cake mix
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup cold milk
- 1-1/2 cups thawed COOL WHIP Whipped Topping, divided
- 4 squares BAKER'S Semi-Sweet Chocolate
Roasted Vegetable Rotini
By KSmitherman
Preheat the oven to 400°F
- 1 sweet red pepper, cut into 1" pieces
- 1 medium sweet potato, peeled and cut into 1/2" pieces
- 1/2 medium butternut squash, peeled and cut into 1/2" pieces
- 1/2 medium eggplant, cut into 1" pieces
- 3 portobello mushrooms, thickly sliced
- salt
- ground black pepper
- 1 whole bulb garlic
- 2 pounds plum tomatoes
- 1 can (15 ounces) reduced-sodium tomato sauce
- 8 ounces rotini
- 1/4 cup shredded fresh basil
- 2 tablespoons toasted pine nuts
Restaurant Style Coleslaw
By KSmitherman
Combine all ingredients together
- 1 (16) ounce package of coleslaw mix
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup mayonnaise
- 1/4 cup buttermilk
- 1 1/2 tablespoon white wine vinegar
Classic Homemade Cinnamon Raisin Biscuits | Tammy's Recipes
By KSmitherman
Instructions: 1. Cut butter into flour, baking powder, salt, and cinnamon
- 1 cup milk* 1 cup raisins Icing or glaze, optional (see additional notes for two great recipes!)
Pasta with Brussels Sprouts and Bacon
By KSmitherman
1.Heat a dry large skillet over medium heat
- •6 ounces bacon (about 7 slices), cut into 3/4-inch pieces
- •Up to 1/4 cup extra-virgin olive oil
- •2 large garlic cloves, minced
- •4 large shallots, cut into thin rounds
- •1 1/4 pounds brussels sprouts, trimmed and halved (quartered if large)
- •1 1/4 cups homemade or low-sodium store-bought chicken stock
- •Coarse salt and freshly ground pepper
- •12 ounces rigatoni pasta
- •1/2 cup freshly grated Parmesan cheese, plus more for serving
- •1/3 cup coarsely chopped fresh sage leaves, about 20 leaves
Truffle Brownies
By KSmitherman
The dense and creamy texture is more like a confection than a brownie
- 1 2/3 cup Guittard Extra Dark chocolate chips
- 3 tbs. butter
- 3 tbs water
- 1 cup sugar
- 1/2 tsp salt
- 1 tsp. vanilla
- 3 large eggs
- 1/4 cup flour
Pie Crust (Crisco Recipe)
By KSmitherman
Mix flour and salt. Cut in Crisco and then add cold water 1 tbs at a time
- 8 , 9, or 10 inch Single Crust
- 1 1/3 cups flour
- 1/2 tsp. salt
- 1/2 cup Crisco
- 3 tbs. cold water
- 8 or 9 inch Double Crust
- 2 cups flour
- 1 tsp. salt
- 3/4 cup Crisco
- 5 tbs. cold water
- 9 inch Deep Dish Double Crust or 10
- Regular Double Crust
- 2 2/3 cups flour
- 1 tsp. salt
- 1 cup Crisco
- 7 to 8 tbs. cold water
Pumpkin Cream Cupcakes
By KSmitherman
PREPARE cake batter as directed on package
- 1 pkg. (2-layer size) spice cake mix
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup canned pumpkin
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 1 egg
- HEAT oven to 350ºF.
Meatball Parm Hero
By KSmitherman
Heat sauce and meatballs in 3 quart saucepan over medium high heat to a boil
- 2 cups Prego or jar spaghetti sauce
- 16 (1oz each) frozen cooked meatballs
- 4 long hard rolls, split
- 1 cup shredded mozzarella cheese
- grated parmesan cheese
Eagle Brand Icing
By KSmitherman
Mix together and boil 2 minutes
- 1/2 can eagle brand sweetened n condensed milk
- 3/4 stick butter
- 1/2 c up sugar