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Salsa Roll-Ups

Salsa Roll-Ups

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Mix: Meufchatel and salsa; spread onto tortillas

  • 4 oz. (1/2 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, softened
  • 3 Tbsp. Taco Bell Home Origianals Thick 'N Chunky Salsa
  • 4 flour tortillas (6 inch)
  • 1/4 tsp. Kraft Mexican Style 2% Milk Finely Shredded Four Cheese
  • 1/4 tsp. chili powder
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little hazelnut-chocolate cookie sandwhiches

little hazelnut-chocolate cookie sandwhiches

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1. In a medium bowl, stir together flour, cocoa powder, and salt; set aside

  • 1-1/3 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup finely chopped toasted hazelnuts
  • Granulated sugar
  • white Chocolate-Hazelnut Filling (see recipe below)
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Pound-Cake Tiramisu

Pound-Cake Tiramisu

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1) In large bowl, using an electric mixer beat cream, cream cheese, and confectioners’ sugar until combined

  • 1 cup heavy cream
  • 4 ounce bar cream cheese, room temperature
  • 3 tablespoon confectioners’ sugar
  • 1/2 cup strong coffee or espresso, room temperature
  • 2 tablespoon dark rum or brandy
  • 1 loaf pound cake, preferably marbled, cut 1/2-inch-thick slices
  • 1/4 cup shaved semisweet chocolate
  • Unsweetened cocoa powder, for dusting
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Lemon Pudding Cakes

Lemon Pudding Cakes

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Position a rack in the center of the oven and heat the oven to 350*F

  • Softened butter for the ramekins
  • 2 oz. (1/4) unsalted butter, melted and cooled slightly
  • 1 cup granulated sugar
  • 3 large eggs, separated, at room temperature
  • 1-1/8 oz. (unbleached all-purpose flour
  • 1/4 plus 1/8 tsp. table salt
  • 1-1/4 cups whole milk, at room temperature
  • 1 Tbs. finely grated lemon zest
  • Lightly sweetened whipped cream for serving (optional)
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Honey Zabaglione

Honey Zabaglione

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1. In the top of a double boiler, whisk together egg yolks and honey

  • 4 egg yolks
  • 3 tablespoons honey
  • 1/4 cup Marsala wine
  • 1/2 cup heavy whipping cream
  • 2 tablespoons confectioners` sugar
  • Fresh reapberries
  • Garnish: honey
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Breakfast Crepes with Berries

Breakfast Crepes with Berries

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In a large bowl, combine the raspberries and blackberries; set aside

  • 1-1/2 cup fresh raspberries
  • 1-1/2 cup fresh blackberries
  • 1 cup (8 ounces)sour cream
  • 1/2 cup Domino or C&H Pure Cane
  • Powdered Sugar
  • 1 carton (6 ounces) orange cream yogurt
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons grated lime peel
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 8 prepared crepes (9 inches)
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Lemon-Raspberry Pie

Lemon-Raspberry Pie

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1. Heat oven to 450*F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate--e...

  • Crust:
  • 1 box Pillsbury refrigerated pie crusts, softened as directed on box
  • 2 tablespoons Fisher Chef's Naturals finely chopped pecans
  • Filling:
  • 1/2 cup granulated sugar
  • 2 tablespoons carnstarch
  • 1/2 cup water
  • 2 tablespoons Land O Laker Butter
  • 1 egg yolk, beaten
  • 1/4 to 1/3 cup lemon juice
  • Topping:
  • 2 package (3 oz) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon lemon extract
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 tablespoon milk
  • 3 cups fresh raspberries, or frozen ( thawed) raspberries without syrup, dried an paper towels
  • Mint springs, if desired
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Green Olive Cheddar Dip

Green Olive Cheddar Dip

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In bowl of food processor, combine cheddar cheese, cream cheese, sour cream, mayonnaise and garlic

  • 2 cups (8 oz.)shredded sharp Cheddar cheese
  • 4 oz. cream cheese, softened
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 teaspoon chopped garlic
  • 1 (5.75 ounce) jar Lindsay Pimiento Stuffed Spanich Manzanilla Olives, drained
  • 1/2 cup thickly sliced green onions
  • 1/4 teaspoon freshly ground black pepper
  • 24 vegetable stick, such as carrots, celery, red bell pepper, fennel and green onion*
  • 2 (5.75 oz.) cans Lindsay Colossal Ripe Pitted Olives, drained
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Beachcomber

Beachcomber

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In a ice filled shaker, combine pineapple juice, orange juice, Smirnoff No

  • 1 1/4 fl. oz. Smirnoff No. 21 Vadka
  • 1/4 fl. oz. Captian Morgan Parrot Bay Coconut Rum
  • 1/2 fl.oz. pineapple juice
  • 1/4 fl. oz. orange juice
  • 1 slice orange, for garnish
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Spumoni Chunk Cookies

Spumoni Chunk Cookies

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1. Heat over to 375*F. In large bowl, stir cookiemix, butter and egg until soft dough forms

  • 1 ponch (1 lb 1.5 ox) Betty Crocker sugar cookie mix
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 1 cup dried fherries, coarsely chopped
  • 1 cup semisweet chocolate chunks
  • 1 cup salted dry-roasted pistachio nuts, coarsely chopped
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