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Recipes
Barbeque Meatloaf
By JanetLynn198
5 stars from 578 reviews
- 1 1/2 lbs ground beef
- 1 cup fresh bread crumbs
- 1 onion, diced
- 1 egg, lightly beaten
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 2 (8oz) cans tomato sauce
- 3 tbsp vinegar
- 3 tbsp brown sugar
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 1/2 cup water, to thin sauce if necessary
Double Chocolate Orange Scones
By JanetLynn198
1. Heat oven to 375F. Line a large cookie sheet with cooking parchment paper
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup baking cocoa
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup cold butter, cut into 1/2" pieces
- 3/4 cup sweet orange marmalade
- 1 tsp vanilla
- 1 cup mini semi-sweet chocolate chips
- 1 tbsp raw sugar
- 2oz semi-sweet baking chocolate(1/3cup mini chips)
- 1/2 cup butter, softened
- 1/4 cup powdered sugar
- 2 tbsp sweet orange marmalade
Velveeta Tex-Mex Beef and Potatoes
By JanetLynn198
1. Heat oven to 350F. Brown meat with peppers and onions in a large skillet; drain
- 1 lb ground beef
- 1 red pepper, chopped
- 1 onion, chopped
- 1 pkg taco seasoning mix
- 1/2 cup water
- 4 cups frozen cubed hash browns
- 1 pkg frozen corn
- 1/2 lb (8oz) velveeta, cubed
Super Sour Lemon Drop
By JanetLynn198
1. Mix lemon juice, vodka and sweetener in a shaker filled with ice
- 2 oz fresh squeezed lemon juice
- 1 1/2 oz vodka
- 2 no calorie sweetener packets
- 4 oz diet lemon lime soda
- Lemon wedge for garnish
Eggnog Pound Cake
By JanetLynn198
1. Combine cake mix, eggnog, eggs, butter and nutmeg and beat until moistened, scraping bowl occasionally
- 1 package yellow cake mix
- 1 cup eggnog
- 3 eggs
- 1/2 cup butter, softened
- 1/2 - 1 tsp ground nutmeg
Slow Cooker Cheese Dip
By JanetLynn198
Total time: 1 1/2 hours
- 1 lb lean ground beef
- 1 lb hot Italian sausage
- 1 lb Velveeta, cubed
- 1 jalapeno pepper, minced
- 1 (4oz) can diced Chile peppers
- 1 tsp cumin
- 1 chipotle pepper in adobo sauce
- 1 tbsp adobo sauce
- 1 medium onion, diced
- 8 oz cheddar cheese, cubed
- 1 (8oz) package cream cheese, cubed
- 1 (8oz) container sour cream
- 1 cup salsa
- 2 tsp bottled minced garlic
- Salt and pepper to taste
- Handful cilantro coarsely chopped
Bacon Wrapped Potato Bites
By JanetLynn198
HEAT oven to 375ºF. WRAP 1 bacon piece around each potato nugget; place on rack of broiler pan
- 12 slices OSCAR MAYER Bacon, cut crosswise in half
- 24 frozen bite-size seasoned potato nuggets
- 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 2 tbsp ketchup or chili sauce
Shoyu Chicken
By JanetLynn198
Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, ...
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cup water
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 tbsp grated fresh ginger root
- 1 tbsp ground black pepper
- 1 tbsp dried oregano
- 1 tsp crushed red pepper flakes (optional)
- 1 tsp ground cayenne pepper (optional)
- 1 tsp ground paprika (optional)
- 5 pounds skinless chicken thighs
Chocolate Cheesecake Candy Cane Bars
By JanetLynn198
Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag
- Crust:
- 20 chocolate wafer cookies
- 3 tbsp unsalted butter, melted
- 1 tbsp sugar
- 1/2 tsp ground coffee beans
- 1/4 tsp fine salt
- Filling:
- 8 oz semisweet chocolate, finely chopped
- 8 oz cream cheese, room temperature
- 2/3 cup sugar
- 1/2 cup sour cream
- 2 large eggs, room temperature
- Glaze:
- 4 oz bittersweet chocolate, chopped
- 2 tbsp unsalted butter
- 1 tsp light or dark corn syrup
- 2 tbsp sour cream, room temperature
- 1/2 cup crushed candy canes
Lemon Pancakes with Raspberry Syrup
By JanetLynn198
1. In a large bowl, stir together the flour, 1 tbs of the sugar, the baking powder, salt, nutmeg and lemon zest
- For the Syrup:
- 1 cup + 2 tbsp all-purpose flour
- 3 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- Grated zest of 5 lemons
- 3/4 cup ricotta cheese
- 6 tbsp buttermilk
- 6 tbsp unsalted butter, melted and kept warm
- 2 tbsp fresh lemon juice
- 3/4 tsp vanilla extract
- 3 eggs, separated
- 1 1/2 cups corn syrup
- 1 1/2 cups raspberries
- 1 1/2 tbsp fresh lemon juice
- Nonstick cooking spray
- Confectioners’ sugar
- Fresh mint sprigs