Tipper1's profile page
Recipes
LIME COTTAGE CHEESE SALAD
By Tipper1
Dissolve Jello in boiling water
- 1 sm. pkg. lime Jello
- 1 sm. can crushed pineapple
- 1/2 lb. sm. marshmallows
- 1 c. boiling water
- 1 tbsp. lemon juice
- 1/2 c. cottage cheese
- 1/2 c. nut meats
- 2 c. Cool Whip
Easy Eclair Dessert
By Tipper1
Arrange 1/3 of crackers on bottom of 13x9 pan, breaking crackers to fit, if necessary
- 27 Whole Graham Crackers
- 3 cups cold Milk
- 2 pkg (4 serving size) instant Vanilla Pudding
- 1 12 oz pkg Cool Whip, thawed
- 1 16 oz pkg ready to spread Chocolate Frosting
Easy Chop Suey
By Tipper1
Brown ground beef, onion, celery, mushrooms & shortening
- 11/2 lbs Ground beef
- 1 med Onion, sliced
- 1 cup sliced celery
- 1/2 cup sliced fresh mushrooms
- 2 Tblspns shortening
- 2 Tblspns corn starch
- 1 teaspn salt
- 1/8 teaspn pepper
- 2 cups water
- 2 Tblspns soy sauce
- 2 cups coarsely shredded cabbage
- cooked rice (optional)
Crazy Carrot Cake
By Tipper1
Preheat oven to 350. Coat 8x8x2 inch pan with cooking spray
- 1 1/4 cups self-rising flour
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 2/3 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 cups finely grated carrots
- 1/2 cup chopped pecans
- Creamy White Frosting
- 1/4 cup butter or margarine, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups sifted powdered sugar
- 1-2 tablespoons milk or cream
- In mixing bowl, beat butter until smooth. Add vanilla and almond extract; beat to combine. Add powdered sugar; beat until smooth. Add just enough milk to make a spreading consistency.
Sheila's Sumptuous
By Tipper1
Sheila's Sumptuous Sticky Buns MAKES 2 DOZEN PREP 30 MIN (PLUS RISING) BAKE25MIN
- 2 sticks (8 ounces) unsalted
- butter, melted
- 3/4 cup brown sugar
- 1 cup raisins
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- Three 1 -pound pieces frozen bread
- dough, thawed
Grilled Artichokes
By Tipper1
Artichokes are most often served steamed, but grilling them adds a smoky dimension to their flavor
- 2 lemons
- 4 large (3-3 1/2 pounds) artichokes
- 1 tablespoon(s) extra-virgin olive oil
- 1/4 teaspoon(s) salt
- Freshly ground pepper to taste
Raspberry Creme Brulee
By Tipper1
Place 8 raspberries in each of six ramekins
- 48 raspberries
- 2-1/2 cups heavy cream
- 8 egg yolks
- 1/3 cup sugar
- 12 teaspoons sugar - 2 for each ramekin
- 1 pinch salt
- 1 teaspoon vanilla
Grilled Sweet Potatoes
By Tipper1
We steam and slice sweet potatoes and then give them a turn on the grill to create this deliciously unexpected side...
- 2 1/2 pound(s) sweet potatoes, peeled if you like
- 1 tablespoon(s) olive oil
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) coarsely ground black pepper
- Parsley, for garnish
Classic White Creme Brulee
By Tipper1
Preheat oven to 300°F. In medium bowl, whisk egg yolks with sugar until smooth
- 4 large egg yolks, at room temperature
- 1/3 cup sugar
- 2 cups whipping cream
- 1 bar (4 ounces) Ghirardelli Classic White Confection, chopped in small pieces
- 1/2 teaspoon vanilla extract
Grilled Potato Wedges
By Tipper1
When potato wedges are tossed on the grill, they take on a crisp, smoke-infused exterior and fluffy, french-fry-lik
- 5 large russet potatoes, scrubbed and cut lengthwise into 1 1/2-inch wedges
- Coarse salt
- Extra-virgin olive oil, for brushing
- Sea salt and freshly ground pepper