June's profile page
Recipes
Pecan-Caramel Cake
By june
Heat oven to 350 degrees. Coat two 9-in cake pans with nonstick cooking spray
- Frosting:
- 1 box (18.5 oz) vanilla cake mix
- 3 eggs
- 1/3 cup vegetable oil
- 3/4 cup chopped pecans, finely chopped
- 20 soft caramel candies, unwrapped
- 1/2 cup heavy cream
- 1 pkg (8 oz) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 box (1 lb) confectioners' sugar
- 1 tsp vanilla extract
- 1 cup pecans, coarsely chopped
Cheesy Stuffed Mushrooms
By june
Carefully remove mushroom stems
- 20 to 25 large white mushrooms, with stems
- 2 tbsp butter
- 8 oz package cheddar cheese, shredded
- 8 oz package cream cheese
- garlic salt to taste
- onion salt to taste
- paprika to taste
Premium Tres Leches Cake
By june
Heat over to 350 degrees. Grease bottom and sides of 13 x 9-inch pan with shortening or cooking spray; lightly flo...
- 1 box yellow cake mix
- 1 1/4 cups water
- 1 tbsp vegetable oil
- 2 tsp vanilla
- 4 eggs
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 1 cup whipping cream
- 1 container (12 oz) white frosting
Fat Momma's Last Night French Toast
By june
This breakfast is not for anyone on a serious diet or who has had a cholesterol warning from the doctor lately, but...
- 2 cups brown sugar
- 1 stick margarine
- 2 tbsp corn syrup
- 1 tsp cinnamon
- 6 - 8 slices French bread
- 1 (8 oz) package cream cheese, softened
- 2 cups milk
- 5 large eggs
- 1 tsp vanilla extract
- 1/3 cup confectioners' sugar
- 2/3 cups pecans or walnuts
Pumpkin Bars
By june
Thanks Jo for a scrumptious recipe
- Cake:
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 cups sugar
- 1 cup canola oil
- 4 eggs
- 2 cups pureed pumpkin (one can Libby's pumpkin)
- Frosting:
- 3 oz pkg cream cheese, softened
- 3/4 stick butter, softened
- 1 tsp vanilla
- 1 3/4 cups sifted powdered sugar
- 1 tbsp milk
Loaded Red Potato Casserole
By june
Place potatoes in a dutch oven and cover with water, bring to a boil
- 16 small red potatoes
- 1/2 cup milk
- 1/4 cup butter, cubed
- 1/2 tsp pepper
- 1/8 tsp salt
- 1 1/2 cups (6 oz) shredded cheddar cheese, divided
- 1/2 cup crumbled, cooked bacon
- 1 cup (8 oz) sour cream
- 2 tbsp minced chives
Madre's Macaroni Salad
By june
Cook macaroni according to package directions
- Dressing:
- 1 cup uncooked elbow macaroni
- 2 hard boiled eggs, chopped
- 1/2 small onion, chopped
- 1 stalk celery, chopped
- 1/3 cup chopped green pepper
- 1/3 cup chopped red pepper
- 3/4 cup mayonnaise
- 2 tbsp dill pickle relish
- 1 1/2 tbsp yellow mustard
- 3 tbsp sugar
- 1 tsp white vinegar
- dash of salt
- 1/2 tsp celery seed
Cheesy Pork Enchiladas
By june
Great use for leftover barbecued pulled pork
- 2 tsp chili powder
- 2 tsp salt
- 1 tsp oregano
- 1/4 tsp freshly ground black pepper
- 2 1/2 lb boneless pork butt, cut into 3-inch chunks
- 3 cups salsa verde
- 1 cup low-sodium chicken broth
- 4 cloves garlic, peeled and smashed
- 1 medium onion, quartered
- 1 cup light sour cream, plus more for serving
- 10 medium flour tortillas
- 2 cups shredded Monterey Jack cheese
- Fresh cilantro, for serving (optional)
"Any Old Preserve" Glazed Roasted Asparagus
By june
A little sweet and savory, this asparagus dish is quick and easy to make
- 1 pound asparagus spears, trimmed
- Cooking spray
- 2 tablespoons fruit preserves (apricot, peach, orange marmalade, plum, etc.)
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon minced garlic
- 1/8 teaspoon salt
Russian Teaballs
By june
My Mom and Nene made batch after batch of these for Christmas presents when I was growing up
- 1 cup butter, softened
- 1/2 cup sifted confectioners' sugar
- 1 tsp vanilla extract
- 2 1/4 cups sifted flour
- 1/4 tsp salt
- 1 1/2 cups finely chopped walnuts