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Recipes
Penne with Five Cheeses
By JanetLynn198
1. Preheat the oven to 500F
- kosher salt
- 2 cups heavy cream
- 1 cup crushed tomatoes in thick tomato puree
- 1/2 cup freshly grated pecorino Romano (1 1/2oz)
- 1/2 cup shredded imported Italian Fontina (1 1/2oz)
- 1/4 cup crumbled Italian Gorgonzola (1 1/2oz)
- 2 tbsp ricotta cheese
- 1/4 lb fresh mozzarella, sliced
- 6 fresh basil leaves, chopped
- 1 lb penne pasta
- 4 tbsp unsalted butter
Brown Sugar Bread Pudding
By JanetLynn198
Preheat the oven to 350F degrees
- For the Caramel Sauce:
- 8 cups cubed bread
- 5 tablespoons melted butter
- 4 cups whole milk
- 4 eggs, beaten
- 1 cup packed brown sugar
- 1 cup raisins
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- pinch salt
- 1/2 cup butter (1 stick)
- 1 cup packed brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup evaporated milk
Chocolate Margarita
By JanetLynn198
1. To rim the glasses: Put the syrup and chopped chocolate into 2 small dishes
- Chocolate Syrup
- Finely chopped bittersweet chocolate
- 1/2 cup chocolate syrup
- 1 cup tequila
- 1/2 cup chocolate liqueur (Godiva)
- 1/3 cup heavy cream
- 1/3 cup orange liqueur
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Ice
Butter Dream Cookies
By JanetLynn198
In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds
- 3/4 cup butter, softened
- 1/4 cup shortening
- 1/2 cup sugar
- 1 tsp almond extract
- 1/2 tsp salt
- 2 1/4 cups all-purpose flour
- 24 maraschino cherries (about one-half of a 10oz jar)
Pineapple Cake with Brown Sugar Glaze
By JanetLynn198
1. Preheat oven to 350F. Spray a 9x13" baking pan with non-stick spray
- Glaze:
- 18 oz Duncan Hines Pineapple cake mix
- 13 oz can Thai Coconut milk
- 3 eggs
- 2 tbsp pineapple juice
- 6 tbsp butter or margarine
- 2/3 cup brown sugar,packed
- 1/4 cup cream
- 6 caramel marshmallows or regular white ones
- 1 tsp pineapple juice
- Topping:
- 1 can pineapple rings,drained
- 1/4 cup flaked coconut,for garnish
- 1/4 cup toffee butter brickle bits
- 12 maraschino cherries
- Cool Whip, thawed
Chciken Bacon Ranch Pasta Salad
By JanetLynn198
1. Dice chicken, and cook in a medium frying pan over medium heat until cooked all the way through
- 2 Chicken Breast halves, diced and cooked
- 1 lb Bacon, cooked and crumbled
- 1 lb Penne Pasta
- 1 Bell Pepper, Diced
- 3 Green Onions, Diced
- 1/4 Cup Sliced Black Olives
- 1/4 Cup Celery, Diced
- 1/2 Cup Ranch Dressing
- 1/2 Cup Italian Dressing
- Salt and Pepper to taste
Steak Marinade
By JanetLynn198
This is from QVC, good recipe!
- 1/2 bottle liquid smoke (2oz)
- 1/2 bottle A.1. steak sauce (8oz)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup Olevano Extra Virgin olive oil
- 1/4 cup red wine
- 1/4 cup balsamic vinegar
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1/2 tsp salt
- 4-8 , 12oz New York strip steaks
Mint Tea Punch
By JanetLynn198
1. Place the tea bags and mint sprigs into a large pitcher
- 3 cups boiling water
- 12 sprigs fresh mint
- 4 tea bags
- 1 cup sugar
- 1 cup orange juice
- 1/4 cup lemon juice
- 5 cups cold water
- 3 orange slices for garnish (optional)
- 3 lemon slices for garnish (optional)
Artichoke Dip
By JanetLynn198
Total Time: 45 mins Carbs: Calories:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup Parmesan cheese
- 1 pkg (8oz) cream cheese, room temperature
- 1 tbsp dill weed
- 2 JT. (jumbo tbsp?) garlic powder
- 2 pkg. frozen artichoke hearts
Peanut Butter Toffee Bars
By JanetLynn198
1. Preheat the oven to 350F
- 2 cups quick cooking oats
- 2 cups flour
- 1 cup firmly packed brown sugar
- 1/2 cup chopped roasted peanuts
- 3/4 tsp baking soda
- 1 1/4 cup butter, softened
- 1 (8oz) package cream cheese, softened
- 3/4 cup crunchy peanut butter
- 1/3 cup sugar
- 1 large egg
- 1 cup toffee bits