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Recipes
Spinach-Stuffed Mushrooms
By ninebirch
Appetizer
- PAM® Olive Oil No-Stick Cooking Spray
- 2 pkgs (16 oz each) large mushrooms
- 1 small onion, chopped
- 1 pkg (10 oz each) frozen chopped spinach, thawed, squeezed dry
- 1/4 cup dry unseasoned bread crumbs
- 1/4 cup grated Parmesan cheese (1/4 cup = 1 oz)
- 1 tablespoon chopped pimiento
- 1/2 teaspoon dried oregano leaves
Chicken & Tortellini Soup With Sage Pesto
By ninebirch
Soup
- Sage Pesto
- 1 cup walnuts
- 1 cup tightly packed flat-leaf parsley leaves
- 1/4 cup fresh sage leaves
- 1 clove garlic, smashed
- 1/3 to 1/2 cup extra-virgin olive oil
- 1/3 cup grated pecorino Romano cheese
- Salt and fresh black pepper
- Chicken & Tortellini Soup
- 1 Tbsp canola oil
- Kosher salt and freshly ground black pepper
- 1 6-oz. boneless, skinless chicken breast
- 8 cups homemade chicken stock
- 1 9-oz. package fresh cheese tortellini
- Sage Pesto
- Grated pecorino Romano or Parmesan cheese
- Parsley
Rollettes (Braciole Meat Rolls) *
By ninebirch
Sprinkle steaks with salt & pepper
- 6 cubed steaks (roll steaks)
- 1 tsp salt
- 1/4 tsp pepper
- 3 tlbs oil
- 1 c fresh bread crumbs
- 1/4 c chopped onions
- 1 egg
- 1/4 c parsley
- 1/4 c parmesan cheese
- Sauce
- 1 6oz cans of tomato paste
- 1 c hot water
- 1/8 tsp garlic powder
- 1 1/2 tsp salt
- 1/4 tsp pepper
- Pinch of basil or margoram
- 1 8oz pkg spaghetti
JIffy Pudding Cake
By ninebirch
Dessert
- 1 pkg Jiffy Yellow Cake Mix
- 1 pkg Insant Vanilla Pudding
- 1 Carton Cool Whip
- 1 Large can crushed pineapple, drained
- 1 8 oz pkg cream cheese
Mock Sliders (White Castle Type)
By ninebirch
Hamburgers
- 1 pound ground beef
- 1/3 c bread crumbs
- 3 tlbs water
- 1/4 tsp pepper
- 1 egg
- 1 pkg dry onion soup mix
- 1 (7 1/2) package Pepperidge Farm Party Rolls
- Hamburger Dill Pickles
Rasberry Preserve Cookies
By ninebirch
Preheat oven to 350 Mix flour and baking powder, set aside
- Filling:
- 5 1/2 cups flour
- 1 c sugar
- 3 tsp baking powder
- 3/4 pound butter(3 sticks)
- 1/2 c crisco
- 3 beaten eggs
- 1/2 c chopped pecans
- 2 tlbs milk
- 2 tsp vanilla
- 4 12 oz jars Red Rasberry Preserve (other flavor if you wish) You can use half of one flavor and half of another.
- Need two cookie sheet pans, 15 1/2 by 10 1/2 by 1 inch deep.
Speckled Egg Bake
By ninebirch
1 Preheat oven to 325°F. Spray a 13 × 9-inch baking dish with nonstick cooking spray
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) butter
- 10 large eggs
- 16 ounces Monterey Jack cheese
- 16 ounces cottage cheese (2 cups)
- 1 (4-ounce) can chopped mild green chiles
- 1 (2-ounce) jar pimientos, drained
Pannekoeken (Dutch Pancake) *
By ninebirch
Breakfast
- 2 Tbsp. butter, cut into pieces
- 3 eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 medium peaches, peeled, pitted, and sliced
- 2 Tbsp. dairy sour cream
- Powdered sugar
- Pure maple syrup
- Fresh raspberries (optional)
Raspberry Cream Sandwich Cookies
By ninebirch
Cookies
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, softened
- 1 1/2 cups plus 2 teaspoons sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 6 ounces (1 cup) fresh raspberries
- 7 1/2 ounces best-quality white chocolate, coarsely chopped
- 1/3 cup heavy cream
Tiramisu Cupcakes
By ninebirch
Desert
- FILLING
- 1 cup mascarpone cheese
- 3 tablespoons coffee liqueur (such as Tia Maria or Kahlua)
- 1/4 cup sweetened condensed milk
- 1 (8-ounce) container Cool Whip
- CUPCAKES
- 1 (18.25-ounce) box white cake mix
- 1/2 cup confectioner’s sugar
- 3/4 cup hot brewed coffee
- 1 tablespoon pure vanilla extract
- FROSTING
- 1 (8-ounce) package cream
- cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 3 tablespoons white chocolate liqueur (such as Godiva)
- 2 cups confectioners’ sugar
- Dark chocolate shavings