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Recipes
Marinated Vegetables
By BCVH
Combine all ingredients, except for vegetables, in a bowl
- MARINADE:
- 2/3 cup tarragon vinegar OR 2/3 cup white vinegar with a pinch of tarragon
- 1/2 cup oil
- 1 medium clove garlic (crushed)OR garlic powder if easier
- 1 T sugar
- 2 T water
- 1 1/2 t salt
- Dash pepper
- Dash Tabasco
- 1 medium onion, sliced with rings separated
- Your choice of vegetables - broccoli, mushrooms, cauliflower, carrots, cucumbers
Chocolate Sheet Cake
By BCVH
CAKE: Mix in a bowl sugar and flour; set aside
- CAKE:
- 2 cups sugar
- 2 cups flour
- 1 stick margarine
- 1/2 cup oil
- 4 T cocoa
- 1 cup water
- 1/2 cup sour milk
- 2 beaten eggs
- 1 t vanilla
- 1 t soda
- FROSTING:
- 1 stick butter
- 4 T cocoa
- 1/3 cup milk
- 1 lb. powdered suger
- 1/4 t vanilla
Cheesy Dip to Die For
By BCVH
Spread in pan. Bake 350 degrees for 10 - 20 minutes
- 1 8 oz. cream cheese
- 1 C mayo
- 1 C 8 oz. shredded swiss
- 2 green onions - chopped
- 3 oz. bacon bits
- Ritz crackers - crushed
Pig Lickin' Cake
By BCVH
CAKE: Mix together cake mix, oil, oranges with juice and eggs
- CAKE:
- 1 yellow cake mix
- 1/2 cup oil
- 1 can mandarin oranges add juice (11 oz.) small can
- 4 eggs
- TOPPING:
- 8 oz. Cool Whip
- 3 oz. vanilla instant pudding
- 1 small can crushed pineapple (drained)
No title
By BCVH
Slice 1" off top of bread and reserve
- 16 oz. round loaf
- 2 T olive oil
- 1/4 t seasoned salt
- 8 oz. cream cheese
- 8 oz. sour cream
- 1 C cheddar cheese
- 1 1/2 C smoked ham
- 1/2 C green onion
- 8 oz. chopped water chestnuts
- 2 oz. pimento
- 1/2 t dill
Chocolate Cream Pie
By BCVH
Beat sugar, cornstarch, salt and egg yolks in a large saucepan until well blended
- One 9 inch baked pie shell
- 1 cup sugar
- 1/2 cup cornstarch
- 1/2 t salt
- 4 egg yolks
- 3 cups milk
- 2 squares unsweetened chocolate
- 3 t vanilla
- 1 cup heavy cream
French Onion and Wild Mushroom Soup
By BCVH
Use a food processor fitted with a slicing blade to quickly slice the onions
- 4 tablespoons butter
- 2 tablespoons extra-virgin olive oil (EVOO)
- 3 large onions, thinly sliced
- 1 bay leaf
- 1 1/2 teaspoons ground thyme
- Salt and pepper
- One 32 oz. container (4 cups) chicken or beef broth
- One 1 oz. package mixed dried wild mushrooms
- 1/4 to 1/3 cup dry sherry
Orange Cake
By BCVH
Sift dry ingredients onto paper
- 1 1/2 cup sifted flour
- 1 1/2 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 1/4 cup butter/margarine softened
- 3/4 cup sugar
- 2 eggs, separated
- Orange rind
- 1/2 cup orange juice
Pumpkin Swirl Cheesecake
By BCVH
Planning tip - Can be baked up to 3 months ahead
- CRUST
- 8 whole graham crackers
- 1/2 cup whole hazelnuts, toasted
- 1/4 cup sugar
- 1/2 stick (4 Tbsp) butter or margarine, cut up
- FILLING
- 2 bricks (8 oz each) reduced-fat cream cheese (Neufchatel), softened
- 1 cup sugar
- 2 Tbsp cornstarch
- 2 tsp vanilla extract
- 1/2 reduced-fat sour cream
- 2 large eggs plus whites from 2 large eggs
- 3/4 cup white chocolate chips
- 1 can (15 oz) solid pack pumpkin (not pumpkin pie mix)
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/8 tsp. each ground cloves and nutmeg
- Garnish: Chocolate dessert decoration leaves
Strawberry Pie
By BCVH
Combine cornstarch, sugar, salt, corn syrup and water
- 4 T cornstarch
- 1 cup sugar (more or less to taste)
- Pinch salt
- 2 T corn syrup
- 1 cup cold water
- 4 T strawberry jello
- Red food color
- 1 qt. fresh strawberries
- 1 baked pie shell
- Whipped cream