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Recipes
Balsamic-Garlic Chicken Breasts
By angielaine
Sprinkle chicken with salt and pepper
- 4 chicken breast, boneless-skinless
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp butter
- 1 Tbsp vegetable oil
- 1/2 cup chicken broth
- 1/4 cup balsamic vinegar
- 1 Tbsp fresh lemon juice
- 3 garlic cloves, chopped
- 1 1/2 tsp honey
CHUBBY ROCKY ROAD BARS
By angielaine
Preheat oven to 350°. Spray an 8 or 9-inch square pan with nonstick cooking spray or line with foil
- 1 (18-ounce) package refrigerated chocolate chip cookie dough
- 1 cup semisweet chocolate chips (divided use)
- 1 1/2 cups miniature marshmallows
- 1/2 cup chopped walnuts or pecans
ROYAL ICING
By angielaine
Beat egg white until stiff
- 2 large Egg Whites
- 4 cups sifted Powdered Sugar
- Juice of 1 Lemon
- 3 drops Glycerin (optional)
King Ranch Chicken
By angielaine
Shared by Shannon
- 1/4 cup butter
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 1 can condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- 2 cans Rotel
- 2 cups cooked chicken, cubed
- 12 corn tortillas, torn into bite-size pieces
- 2 cups shredded cheddar cheese
CINNAMON DUMPLINGS WITH APPLE-CIDER SYRUP
By angielaine
Sift flour, baking powder, cinnamon, and salt in a medium bowl; set aside
- 1 1/2 cups All-Purpose Flour
- 2 1/4 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 3/4 tsp Salt
- 2 cups Sugar
- 6 Tbsp Cold Unsalted Butter, cut into 1/2-inch pieces
- 1 Large Egg plus 1 Large Egg Yolk
- 1 1/2 Tbsp Milk
- 4 cups Apple Cider
- Crème Fraiche or Vanilla Ice Cream for serving
Island Limeade
By angielaine
We first made these on my 32nd birthday during a visit from my mom
- 3 cups water
- 1/2 cup sugar
- 1 1/4 cups fresh-squeezed lime juice
- 6 oz dark rum
Pull-Apart Bread
By angielaine
Served at Pampered Chef Party
- 3 Tbsp
- 2 cloves garlic
- 1 tsp Italian Seasoning Mix
- 3 Tbsp grated Parmesan Cheese
Artichoke Mushroom Caps
By angielaine
1 package (3 ounces) cream cheese, softened 1/4 cup mayonnaise 1 jar (6-1/2 ounces) marinated artichoke hearts, d
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup mayonnaise
- 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and finely chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons finely chopped green onion
- 20 to 25 large fresh mushrooms, stems removed
- 1/4 cup seasoned bread crumbs
- 2 teaspoons olive oil
Mai Tai
By angielaine
Tobin and I first enjoyed this recipe at dinner with Rieber and Teresa at their first home in Altus, OK
- 1/3 cup pineapple juice
- 1 jigger dark rum
- 1 jigger triple sec
- 2 Tbsp grenadine
- Splash of lime juice
- Pinch of sugar
CRUMB TOPPING
By angielaine
Combine dry ingredients. Blend in butter with pastry blender until small lumps form
- 1 3/4 cups Flour
- 1/2 cup Brown Sugar
- 1 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 15 Tbsp Butter