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Hershey's 5 Minute Mousse

Hershey's 5 Minute Mousse

By

Sprinkle gelatin over cold water in a small bowl; stir and let stand 1 minute to soften

  • 1 tsp Gelatin, unflavored
  • 1 tbsp Water, cold
  • 2 tbsp Water, boiling hot
  • 1/2 cup Sugar
  • 1/4 cup Cocoa
  • 1 tsp Vanilla
  • 1 cup Heavy Cream
0/5 (0 Votes)

Slow-Roasted Standing Rib Roast with Bearnaise Sauce

Slow-Roasted Standing Rib Roast with Bearnaise Sauce

By

Taking a Hands-off approach is key to a great standing rib roast, which cooks slowly in a 200-degree oven until it'...

  • For the roast:
  • 8 to 10-pound standing beef rib roast (3to 4 ribs), the top 2 inches of the bones frenched, if desired
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • For the bearnaise:
  • 2 tablespoons minced shallots
  • 1/2 cup dry white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon dried tarragon
  • 4 large egg yolks
  • 1-1/4 cups (2-1/2 stick) butter, cut into 1/2-inch pieces and chilled
  • 2 to 3 tablespoons chopped fresh tarragon, or to taste
  • 2 teaspoons lemon juice
0/5 (0 Votes)

Whole Wheat Penne with Ham and Four Cheeses

Whole Wheat Penne with Ham and Four Cheeses

By

My attempt at using leftover Easter ham

  • 1 16 oz bag Whole Wheat Penne Pasta
  • 1 tsp Salt
  • 1 bag Frozen Peas, or 3 cups Broccoli Florettes
  • 3 cups Ham, cut to your desired size
  • 4 tbsp Butter
  • 1/4 cup Flour
  • 3 cups Milk, Non-Fat
  • 2 cups Trader Joes 3 Cheese Blend
  • 2 cups Cheddar Cheese, Grated
  • Pepper, to taste
  • Fresh Grated Nutmeg, to taste
0/5 (0 Votes)

Glossy Chocolate Frosting

Glossy Chocolate Frosting

By

Mix sugar and cornstarch in saucepan

  • 1/2 cup sugar
  • 2 Tbsp cornstarch
  • 1/2 cup boiling water
  • 1/4 tsp salt
  • 1 ounce unsweetened chocolate, cut into pieces
  • 2 Tbsp butter
  • 1 tsp vanilla or
  • 1/2 tsp vanilla and 1/2 tsp peppermint
0/5 (0 Votes)

Barbecued Spareribs

Barbecued Spareribs

By

Brown spareribs and pour off grease

  • 4 lbs Spareribs
  • 1 can Pineapple and Juice, small
  • 1/2 cup Brown Sugar
  • 1/2 cup Vinegar
  • 1/2 cup Water
  • 1 tbsp Cornstarch, or to desired thickness
  • 2 tbsp Soy Sauce
5/5 (1 Votes)

Chocolate Fudge Cookies with Toffee and Dried Cherries

Chocolate Fudge Cookies with Toffee and Dried Cherries

By

Chocolaty, chewy, sweet! From "In the Sweet Kitchen" by Regan Daley

  • 2-1/4 cups All Purpose Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 cup Unsalted Butter, softened
  • 1 cup Dark Brown Sugar
  • 3/4 cup Sugar
  • 2 Eggs, large
  • 2 tsp Vanilla
  • 1 cup Dried Sour Cherries
  • 8 oz. Bittersweet or Semisweet Chocolate, chunks
  • 1 cup Toffee Pieces, Skor Bits
0/5 (0 Votes)

Soused Flank Steak

Soused Flank Steak

By

Combine brown sugar, soy sauce, garlic and gin, stirring well to dissolve sugar

  • 1/2 cup Brown Sugar
  • 1/2 cup Soy Sauce
  • Small Clove Garlic, minced
  • 2 oz. Gin
  • 1-1/2 lb. Flank Steak
0/5 (0 Votes)

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

By

This recipe came from the Winter 1996 issue of Taste of Home magazine

  • 1/2 cup Butter, softened
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 1/2 cup Peanut Butter, crunchy
  • 1 Egg
  • 2 tsp Vanilla
  • 1 cup Flour
  • 1/2 cup Oats
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 cup Chocolate Chips
0/5 (0 Votes)

Coconut Joys

Coconut Joys

By

Melt butter in saucepan. Remove from heat; add powdered sugar and coconut

  • 1/2 cup Butter, softened
  • 2 cups Powdered Sugar
  • 3 cups Coconut
  • 2 oz Unsweetened Chocolate
5/5 (1 Votes)

Pound Cake

Pound Cake

By

A special but easy cake

  • 3 Eggs
  • 1-1/4 cups Light Brown Sugar or Granulated Sugar
  • 1-1/3 cups Flour
  • 1-1/2 sticks Butter, melted
  • a pinch of Salt
0/5 (0 Votes)