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Recipes
Peanut Butter Popcorn Cups
By BCVH
In a Dutch oven on medium heat, melt peanut butter with butter
- 1/2 cup peanut butter
- 1/2 cup butter
- 1 (10.5 ounce) package miniature marshmallows
- 6 cups freshly popped popcorn
- 6 cups spoon-size shredded wheat
- 1 cup peanuts
- 1 cup raisins
Mexican Wedding Cakes
By BCVH
Cream butter and sugar. Add water and vanilla
- 1 cup butter
- 1/3 cup sugar
- 2 tsps. each water/vanilla
- 2 cups flour
- 1 cup chopped pecans
- Confectioners' sugar
Cheerios Treats
By BCVH
Tip: For ease of preparation, spray pan and spatula or wax paper with non-stick cooking spray
- 3 tablespoons margarine or vegetable oil spread
- 1 (10 1/2 ounce) pkg. Kraft miniature marshmallows (6 cups) or 38 to 40 Kraft jet-puffed marshmallows
- 1/2 cup smooth or crunchy peanut butter
- 5 cups Cheerios cereal
Tenderloin in Puff Pastry
By BCVH
Each beef tenderloin is wrapped, topped with a tasty mushroom mixture, in a sheet of puff pastry
- 4 beef tenderloin fillets (1 3/4 inches thick and about 5 ounces each)
- 1 tablespoon vegetable oil
- 1/2 pound sliced fresh mushrooms
- 4 green onions, chopped
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 1 tablespoon water
Beef Nacho Casserole
By BCVH
Heat oven to 350 degrees. Brown meat; drain
- 1 lb. ground beef
- 1 jar (12 oz.) chunky salsa
- 1 cup Birds Eye sweet corn, thawed, drained
- 3/4 cup Miracle Whip dressing
- 1 Tbls. chili powder
- 2 cups crushed tortilla chips, divided
- 2 cups (8 oz.) Kraft natural shredded colby/monterey jack cheese, divided
- Chopped tomato
- Lettuce
Corn-Cherry Scones
By BCVH
Nutrition each scone: 297 calories; 4 g protein; 40 g carbohydrates, 2 g fiber, 14 g fat, 8 g saturated fat, 36 mg
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup plus 2 tablespoons sugar, divided
- 1 1/2 cups medium-grind yellow corn-meal
- 1 cup (2 sticks) cold, unsalted butter, cut into 1 inch cubes
- 3/4 cup dried sweet cherries
- 1 cup buttermilk
Marinated Carrots
By BCVH
Combine all ingredients and marinate over night
- 2 cans whole carrots, drained OR 1 lb. fresh carrots, steamed
- 1 onion thinly sliced
- 1/2 cup salad oil
- 1/2 cup sugar OR 1/3 cup Splenda
- 1/2 cup vinegar
- 1 t celery seed
- 1/4 t dry mustard
- 1/4 t salt
Frosted End Cookies
By BCVH
Mix all ingredients thoroughly
- 2 1/2 cups flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup margarine
- 2 tsp. vanilla
- 1 egg
- 1 cup sugar
- 3 oz. cream cheese
- 1 Tbsp. milk
Barbecue
By BCVH
Combine all ingredients in slow cooker; mix well
- 3 lbs. beef stew meat
- 1 onion, chopped
- 1 6 oz. can tomato paste
- 1/2 cup firmly packed brown sugar
- 1/4 cup cider vinegar
- 1 Tbsp. chili powder
- 2 tsp. salt
- 2 tsp. Worchestershire sauce
- 1 tsp. dry mustard
Peanut Butter-Chocolate Chip Cookies
By BCVH
There's no flour or butter in these cookies
- 1 cup peanut butter, smooth or chunky
- 1 cup sugar
- 2 large eggs
- 2 cups (12 ounces) semi-sweet chocolate chips
- (You can substitute raisins or coarsely chopped peanuts for some of the chocolate chips.)