Dkanon's profile page
Recipes
Apple Strudel
By dkanon
Preheat oven to 375 degrees, with rack in upper third
- 1 cup dried breadcrumbs
- 3/4 cup grated peeled red apple (1 to 2 apples)
- 1/2 cup golden raisins
- 1/4 cup pitted prunes, coarsely chopped
- 1/4 cup honey
- 2 tablespoons Armagnac or other good-quality brandy
- 1 teaspoon ground cinnamon, plus more for sprinkling
- 1/2 teaspoon coarse salt
- 5 sheets phyllo dough (at least 11 by 14 inches), thawed if frozen
- 1/2 cup (1 stick) unsalted butter, melted
- Confectioners' sugar and whipped cream, for serving
Salmon Pasta
By dkanon
Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin
- 1 tablespoon fennel seeds
- 1/4 cup minced fresh parsley
- 1 tablespoon light-brown sugar
- Salt and pepper
- 1 one-pound salmon fillet with skin (about 1 inch thick)
- 1 pound corkscrew or other short pasta
- 10 ounces spinach, stems trimmed and leaves washed well
- 1/2 cup sour cream
- 2 to 3 tablespoons fresh lemon juice
Carmel Popcorn Balls
By dkanon
Combine sugar and syrup in a medium size sauce pan
- 1 c white Karo syrup
- 2 1/2 cups brown sugar
- 1 can sweetened condensed milk
- 1 square butter
- 12 quarts popped corn
Cheese Fondue
By dkanon
Place the shredded cheese and cornstarch in a plastic freezer bag
- 1/2 pound Swiss-style cheese such as Jarlsberg or Emmenthaler, shredded
- 1/2 pound Gruyere cheese, shredded
- 2 tablespoons flour or cornstarch (use cornstarch if cooking gluten-free)
- 1 garlic clove, halved crosswise
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 tablespoon lemon juice
- 1 tablespoon kirsch (cherry brandy)
- 1/2 teaspoon dry mustard
- Pinch of freshly grated nutmeg
- Assorted dipping foods such as cubed day-old French bread (skip for gluten-free version), cubed ham (skip for vegetarian option), blanched broccoli, carrots, or cauliflower, cherry tomatoes, chopped green bell peppers, peeled and chopped apples or pears
- A fondue pot
Reese’s Brownie Bite Turkeys
By dkanon
Bake the brownies according to the package
- 1 box brownie mix
- 75 mini pretzel sticks
- 30 Reese's peanut butter cups
- 30 yellow Reese's pieces
- 1 container fall sprinkles
- 1 package chocolate melting chocolate (CandiQuik)
- 1 ounce white chocolate melting chocolate (CandiQuik)
- 15 Indian candy corn
- 30 twist pretzels
Chicken Noodle Casserole
By dkanon
Poach chicken in a large pot of simmering water
- 4 skinless, boneless chicken breast halves
- 6 ounces egg noodles
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- salt to taste
- ground black pepper to taste
- 1 cup crumbled buttery round crackers
- 1/2 cup butter
Pizza Casserole
By dkanon
Preheat oven to 425 degrees F
- 1 pound lean ground beef
- 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
- 1 (10-ounce) container refrigerated pizza crust
- 2 cups (8 ounces) shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Spritz Cookies
By dkanon
The best ever recipe for buttery spritz with festive variations
- 1 c butter, softened
- 2/3 c sugar
- 1 egg
- 2 t vanilla
- 1/2 t salt
- 2 1/4 cups flour
Homemade Fajita Seasoning Mix
By dkanon
Mix all ingredients. Serving Suggestions: To use, sprinkle chicken or steak with fajita seasoning
- 1 T cornstarch
- 2 1/2 - 3 t chili powder (vary according to how spicy you like it)
- 1 t salt
- 1 t paprika
- 1/2 t onion powder
- 1/2 t garlic powder
- 1/4 t cumin
Lemon-Cream Cheese Pinwheels
By dkanon
Step 1 Heat oven to 350°F
- 1 can (12 oz) Pillsbury® Grands!® Big & Flaky refrigerated crescent dinner rolls
- 4 oz (half 8-oz package) cream cheese
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla
- 1/2 cup lemon curd
- Icing
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon water