Angielaine's profile page
Recipes
CARAMEL-TOFFEE COATED MARSHMALLOWS
By angielaine
Place the caramels and water in the top of a double broiler
- 1/2 lb. Kraft Caramels
- 2 Tbsp Hot Water
- 16 Marshmallows
- 1 cup Toffee Bits
- 1 cup Chocolate Chips, melted
SWEET POTATO PECAN PIE
By angielaine
Preheat oven to 400°. Bake pie shell 6 to 8 minutes or until lightly browned; remove from oven
- 1 (9-inch) Frozen Unbaked Pie Shell
- 1 Cup Sweet Potatoes, mashed (I used canned Pumpkin)
- 2 Tbsp Light Brown Sugar
- 2 Large Egg Yolks
- 1 Tbsp Unsalted Butter, softened
- 1 Tbsp Whipping Cream
- 1 1/2 tsp Vanilla Extract, divided
- 1/4 plus 1/8 Ground Cinnamon
- 1/4 tsp Kosher Salt
- 1/8 tsp Ground Nutmeg
- 1 Cup Pecans, chopped
- 1/2 Cup pecans, halved
- 1/4 Cup Granulated Sugar
- 2 Large Eggs
- 3/4 Cup Light Corn Syrup
- 1 1/2 Tbsp Unsalted Butter, melted
Chili Coated Potatoes
By angielaine
In a small skillet, heat oil over medium-low heat
- 3 Tbsp Vegetable Oil
- 1 1/2 Tbsp Chili Powder
- 3/4 tsp Ground Cumin
- 1/4 cup Tomato Puree
- 1 1/2 Tbsp Cider Vinegar
- 1 tsp Salt
- 6 Medium Potatoes
- 3 Tbsp Unsalted Butter
Coconut Cashew Basmati Rice Salad
By angielaine
Heat oil in a large, heavy saucepan over medium-high heat
- 3 Tbsp Canola Oil
- 1 Medium Onion, halved and thinly sliced
- 1 Clove Garlic, minced
- 1 Tbsp Ginger, grated
- 1 1/2 tsp Salt
- 2 c. Basmati Rice
- 1 can (14 oz) Unsweetened Coconut Milk
- Freshly Ground Pepper
- 1 cup Scallions, thinly sliced (about 5)
- 1/2 cup Shredded Dried Coconut
- 1/2 cup Dry-Roasted Cashews, coarsely chopped
WHITE CHOCOLATE MOUSSE PIE
By angielaine
Made this in 2008 at roof-top party at the Windsor! Rich and delicious
- 13 oreos, ground
- 3 Tbsp unsalted butter, melted
- 17 Pepperidge Farm Milano Cookies
- 1 1/4 tsp unflavored gelatin
- 1 1/4 cup heavy cream
- 4 oz cream cheese, softened
- 12 oz white chocolate, chopped
- 1 tsp vanilla extract
- 1 pint strawberries
- 2 cups whipped topping
Corn Salad
By angielaine
Toss ingredients with vinaigrette
- Vinaigrette:
- 2 c. Corn, cooked or canned Corn
- 1 Avocado, pitted and diced
- 1 Pint Cherry Tomatoes, halved
- 1/2 cup Purple Onion, diced
- 2 Tbsp Olive Oil
- 1 Tbsp Fresh Lime Juice
- 1/2 tsp Lime Zest
- 1/4 cup Cilantro
- Salt and Pepper to taste
Cranberry-Orange Relish
By angielaine
Pulse cranberries in a food processor until coarsely chopped
- 2 c. Fresh Cranberries
- 1/4 cup Red Onion, finely chopped
- 1 Large Jalapeno Chile, seeded and finely chopped
- 1 Small Can Mandarin Oranges, drained, juice reserved
- 2 Tbsp Fresh Lime Juice
- 2 tsp Ginger, minced
- 1/2 cup Sugar
- 2 Celery Stalks, cut into 1/4 - inch dice
- 1/4 cup Fresh Mint Leaves, coarsely chopped
- 1/4 cup Pecans, toasted and coarsely chopped
Almond Chicken
By angielaine
This is a family favorite that my mom has made for years! Play around with the amount of water and chicken bouillon
- 4 Boneless, Skinless Chicken Breasts, cut into 1-inch pieces
- 4 Chicken Bouillon cubes
- 1 tsp garlic powder
- salt and pepper
- 3-4 cups water
- 2 Tbsp cornstarch
- 1 Tbsp butter
- 1 cup sliced almonds
LEMON CRISPS
By angielaine
Make more filling than what it calls for to make Lemon Bars!
- CRUST:
- Cooking Spray
- 2 cups all-purpose flour
- 1/2 cup confectioners’ sugar, plus extra for dusting
- 1 stick butter, melted
- FILLING:
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp Baking powder
- Pinch of salt
- 4 large eggs, lightly beaten
- 1 tsp Grated lemon peel
- 1/2 cup fresh lemon juice
Will's Top-Shelp Margaritas
By angielaine
Make 2 oz of simple syrup (ratio 2/3 lime and 1/3 agave) 2 oz
- Fresh lime
- Agave
- Respado Tequila
- Orange Liquor
- Orange Juice