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Recipes
Candy Bar Munch Bar Recipe
By JJCR
Heat the peanuts on a baking sheet in the oven at 300 degrees
- 2 cups salted dry roasted peanuts
- 1/2 cup butter
- 1/2 cup sugar
- 1/4 cup light corn syrup
Chocolate Frosting
By JJCR
Combine melted butter, cocoa and salt; then add milk and vanilla
- 1/4 cup melted butter
- 1/2 cup cocoa
- 1/4 tsp. salt
- 1/3 cup milk
- 1 1/2 tsp. vanilla
- 3 1/2 cups confectioners sugar
Italian Love Cake
By JJCR
Preheat the oven to 350 degrees
- Cake:
- 2 lbs. ricotta cheese
- 4 eggs
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 1 package fudge marble cake mix
- Icing:
- One 5.1 oz. package instant chocolate pudding mix
- 1 cup cold milk
- 8 oz. Cool Whip
Crouton Flounder We liked
By JJCR
Season fillets with salt and pepper
- 4 flounder fillets
- Salt and fresh cracked pepper
- Flour, all-purpose
- 1 egg-beaten
- 1 cup seasoned croutons-crushed
- used panko bread crumbs instead
- 2 tbsp. fresh parsley -chopped
- 1 tbsp. olive oil
- 1 tbsp. butter
Lima Bean Casserole
By JJCR
Cover beans with water; soak overnight
- Oven Temperature 350 degrees.
- 1 cup dried lima beans
- 1 tsp. salt
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 2 Tbsp. chopped green pepper
- 2 tbsp. chopped green chiles
- 2 cups stewed tomatoes
- 1/2 tsp. chili powder
Spinach, Chicken and Bowtie Pasta Salad
By JJCR
Blend dressing ingredients together in blender or food processor
- DRESSING:
- 16 oz. Bowtie Pasta, cooked al dente
- 2/3 cup vegetable or canola oil
- 2/3 cup teriyaki sauce
- 2/3 cup cider vinegar
- 1/3 cup sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- SALAD;
- 1 1/2 bags fresh spinach ( about 8 cups)
- 1-6 oz. bag craisins
- 3 = 11 oz. cans mandarin oranges, drained
- 2-8oz. cans sliced water chestnuts, drained and chopped
- 1/2 cup parsley, chopped
- 1 bunch green onions, choppped, green part only
- 1/4 cup sesame seeds
- 1 small can honey roasted peanuts or cashews (about 2 cups )
- 2-3 cups cooked chicken, cut into slices
Marinated Rump Roast
By JJCR
Place roast in a shallow dish
- 1 (3 lb.) rump roast
- 4 cups beef broth
- 3/4 cup claret or dry red wine
- 1 large onion, chopped
- 2 sprigs parsley
- 1 bay leaf
- Juice of 1/2 lemon
- 2 to 3 cloves
- 1/4 cup butter
- 10 pearl onions, peeled
- 3 tbsp. flour
- 2 carrots, sliced
- Salt and pepper to taste
- Hot cooked rice (optional)
Our Pear Cobbler/ Paula Deen's
By JJCR
Place the butter in a baking dish and place in a 350 degree oven until the butter has melted
- 1/2 cup ( 1 stick) butter
- 1 cup sugar
- 1/4 cup self-rising flour
- 3/4 cup milk
- One 20 oz. can pear halves in heavy syrup
Pork Stir Fry
By JJCR
1. In a large skillet, heat oils over med high heat
- 1 tbsp. vegetable oil
- 1 tbsp. sesame oil
- 2 (1 lb.) pork tenderloins,trimmed and cut into 1/2 inch pieces
- 1 bunch broccoli, cut into flowets
- 3 carrots, thinly sliced
- 1 red pepper, chopped
- 1 cup coarsely chopped onion
- 1 (8 oz.) package sliced baby bella mushrooms
- 1 (15 oz.) can whole baby corn, drained
- 1 (8 oz) sliced water chestnuts, drained
- 1 cup chicken broth
- 1/4 cup hoisin sauce
- 1 tbsp. soy sauce
- 1 tsp. ground ginger
- 2 tbsp. cornstarch
- Hot cooked rice noodles
Fancy Green Beans
By JJCR
In a small bowl, stir together the teriyaki sauce, honey, and butter
- 2 tbsp. teriyaki sauce
- 1 tbsp. honey
- 1 tbsp. butter
- 1 tbsp. fresh lemon juice
- 1 1/2 lbs. fresh green beans, preferably thin ones, trimmed
- 2 slices bacon
- 1/2 cup red bell pepper, cut into strips
- 1/2 cup thin onion wedges
- 1/2 cup whole cashews