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Recipes
Crunchy Top Coffeecake
By Queenbee_47
Sprinkle yeast into warm water; pour into large mixing bowl with 3 tblsp
- Topping:
- 2 pkg. Active dry Yeast
- 1/4 cup Warm Water
- 3/4 cup Buttermilk
- 3 Tblsp. Sugar
- 1 Tsp. Salt
- 3 Tblsp. Soft Shortening
- 1 Large Egg, beaten
- 2 3/4 to 3 cups Flour
- 1/2 cup Sugar
- 2 Tblsp. Brown Sugar
- 1/2 Tsp. Cinnamon
- 2 Tblsp. Melted Butter
- 1/4 cup Chopped Nuts
7 Up Pound Cake
By Queenbee_47
Mix sugar and butter until fluffy
- 2 3/4 cups Sugar
- 3/4 cup 7-Up
- 1 cup Butter, softened
- 2 tsp. Lemon flavor
- 3 cups Flour
- 1 tsp. Butter flavor
- 6 Eggs
Pineapple Teriyaki Pork Tenderloin
By Queenbee_47
Great for grilling!
- 1 can Pineapple chunks
- 1/2 cup Teriyaki sauce
- 1 Tblsp. Rice Wine vinegar
- 1/2 tsp. Red Pepper flakes
- 1 tsp. Granulated Onion
- 1 tsp. Granulated Garlic
- 4 Garlic cloves, minced
- Salt and Pepper to taste
- Drizzle of Honey
- 3-4 lbs. Pork Tenderloin
Rum Cake
By Queenbee_47
Preheat oven to 325 degrees
- Glaze:
- 1 cup Pecans
- 1 pkg. Instant Vanilla Pudding
- 1/2 cup Cold Water
- 1/2 cup Rum (80 proof)
- 1 pkg. Yellow Cake Mix
- 4 Eggs
- 1/2 cup Vegetable Oil
- 1 stick Butter
- 1/4 cup Water
- 1 cup Sugar
- 1/2 cup Rum
Curry Chicken
By Queenbee_47
This recipe comes from the kitchen of a great cook, Danielle Weaver, my mother-in-law
- 2 2 1/2 Chicken Fryers
- 4 Tblsp. Curry Powder
- 2-3 Tblsp. Vinegar
- 4 Tblsp. Tomato Paste
- 2 Tblsp. Sugar
- 1 Tsp. Chili Powder
- 3 Tblsp. Butter
- 2 Onions
- 2 Garlic Cloves, smashed
- Salt and Pepper to taste
Turtle Trifle
By Queenbee_47
In a large saucepan, add the sugar, corn syrup, salt and melted butter
- Brownies:
- Carmel Syrup
- 2 cups sugar
- 1 1/3 cups light corn syrup
- 1/4 teaspoon kosher salt
- 2/3 cup butter, melted
- 4 large eggs
- 3 cups chopped pecans
- 1 teaspoon vanilla extract
- 2 cups toasted whole pecans, (1 cup chopped, 1 cup whole) divided, plus more for garnish
- Brownies, recipe follows
- Whipped Cream, recipe follows
- Caramel syrup
- 3 sticks butter, melted
- 5 (1-ounce) squares unsweetened baking chocolate
- 2 1/2 cups granulated sugar
- 6 eggs, whisked
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- Pinch salt
- 1 cup milk chocolate morsels
- Whipping Cream:
- 3 cups heavy cream
- 3/4 cup sugar
Bourbon-Glazed Chicken Drumettes with Blue Cheese Dipping Sauce
By Queenbee_47
Melt butter in heavy large saucepan over medium high heat
- Blue Cheese Dipping Sauce:
- 2 Tblsp. (1/4 stick)Butter
- 1 cup chopped Onions
- 3 Garlic cloves, thinly sliced
- 1 cup Bourbon, divided
- 1 cup Ketchup
- 1/2 cup Hot Pepper sauce (such as Crystal)
- 1/4 cup tomato paste
- 3 Tblsp. (packed) golden brown sugar
- 30 Chicken drummettes (about 4 lbs)
- 8 oz. Blue Cheese (such as Maytag)
- finely crumbled
- 1 16 oz. Sour Cream
- 1/3 cup chopped fresh Parsley
Coconut Cake
By Queenbee_47
I remember as a little girl, always having this cake on Easter Sunday
- Icing:
- 1/2 cup Butter
- 1 1/2 cup Sugar
- 3 cups Cake Flour
- 3 tsp. Baking Powder
- 1/2 cup Water
- 1/2 cup Milk
- 1 tsp. Vanilla
- 3 Egg Whites, stiffly beaten
- 2 1/2 cup Sugar
- 1/4 cup White Corn Syrup
- 3/4 cup Boiling Water
- 2 Egg Whites, stiffly beaten
- 1 tsp. Vanilla
- 1 to 1 1/2 cups Coconut
Gingerbread
By Queenbee_47
Cream butter, shortening and sugar
- 1/2 cup Butter
- 1/2 cup Shortening
- 1/2 cup Sugar
- 1 Egg, beaten
- 1 cup Molasses
- 2 1/2 cup Flour
- 1 1/2 tsp. Baking Soda
- 1 tsp. Cinnamon
- 1 tsp. Ginger
- 1/2 tsp. Cloves
- 1/2 tsp. Salt
- 1 cup Hot Water
Italian-Style Chicken Pasta Salad
By Queenbee_47
This is the perfect meal paired with some fresh bread on a hot summer day!
- 3 boneless, skinless Chicken Breasts
- 1/3 cup Lemon Juice
- 1 clove Garlic
- 3 oz thinly sliced Proscuitto
- 1 medium Cucumber
- 2 Tblsp. seasoned Pepper
- 2 Tblsp. Olive Oil
- 1 1/2 cups Penne Pasta
- 1/2 cup sun-dried Tomatoes, cut into thin strips
- 1/2 cup pitted black Olives
- 1/2 cup canned Artichokes hearts, quartered
- 2 oz. Parmesan cheese, shaved
- Creamy Basil Dressing
- 1/2 cup Olive Oil
- 2 Tblsp. White Wine Vinegar
- 1/4 tsp. seasoned pepper
- 1 tsp. Dijon Mustard
- 1 Tblsp. Cornstarch
- 1/2 cup Water
- 3/4 cup Light Cream
- 1/3 cup Chopped Fresh Basil
- Salt to taste