Lorena_321's profile page
Recipes
Chocolate Shake
By Lorena_321
Blend and enjoy
- 1/2 cup milk
- 1/2 cup chocolate syrup
- 3 cups vanilla ice cream or frozen yogurt
Slow Cooker Baked Potato Soup
By Lorena_321
Combine potatoes, red pepper and broccoli in slow cooker bowl
- 3 1/2 lbs. potatoes, peeled and cut into 3/4" pieces
- 1 small sweet red pepper, seeded and chopped
- 1 pkg. (10 oz.) frozen chopped broccoli
- 4 cups low-sodium chicken broth
- 1/3 cup half-and-half
- 1/3 cup reduced-fat sour cream, plus additional
- 1 T. cornstarch
- 1 1/4 t. salt
- 1/2 t. black pepper
- 4 scallions, trimmed and thinly sliced
- 4 slices bacon, cooked and crumbled
- shredded cheddar cheese
Sour Cream and Beef Turnovers
By Lorena_321
In a large bowl, combine the flour, sugar and salt
- Filling:
- 2 cups flour
- 1 T. sugar
- 1 t. salt
- 1/2 cup shortening
- 1 cup (8 oz.) sour cream
- 1 egg yolk
- 3/4 lb. ground beef
- 1 large onion, finely chopped
- 1/4 cup finely chopped fresh mushrooms
- 1/2 cup sour cream
- 1/2 t. each: salt and dried oregano
- 1/4 t. pepper
- 1 egg
- 2 t. water
Penne Pasta Casserole
By Lorena_321
Preheat oven to 350 degrees
- 12 oz. dry penne pasta, uncooked (3 cups)
- 1 lb. ground beef or ground turkey
- 1 lg. onion, chopped
- 1 can (14.5 oz.) diced tomatoes w/basil,garlic&oregano, undrained
- 1 can (6 oz.) tomato paste
- 1/2 cup water
- 3 cups shredded mozzarella cheese
Zesty Italian Crescent Casserole
By Lorena_321
Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until bee...
- 1 lb. lean ground beef
- 1/4 cup chopped onion
- 1 cup spaghetti sauce
- 6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
- 1/2 cup sour cream
- 1 (8-oz.) can Pillsbury® Recipe Creations (or Crescent Dinner Rolls pressed together along the perforations)
- 1/3 cup grated Parmesan cheese
- 2 tablespoons butter, melted
Overnight French Toast II
By Lorena_321
In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish
- 1/4 cup (4 Tablespoons) butter, melted
- 3/4 cup packed light brown sugar
- 1 loaf brioche or challah (a French bread loaf can a used) sliced into 1 1/2 inches thick slices
- 8 eggs, slightly beaten
- 1 cup whole milk
- 1 Tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup pecans, measured then chopped
- 1/8 teaspoon salt
- (optional) maple syrup and powdered sugar for topping
Peanut Butter, Chocolate Chip & Pretzel Squares
By Lorena_321
Preheat the oven to 350°F and butter a 9×13″ pan
- 3/4 cup butter, at room temperature
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 tsp. vanilla
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1-2 cups chocolate chunks or chips
- 1 1/2 cups mini pretzel twists, coarsely broken (divided)
- 1/4 cup peanut butter
- 1/4 cup chocolate chips
Winter Fruit Salad
By Lorena_321
Drain pineapple, reserving juice
- 1 can (20 oz.) pineapple chunks in natural juices
- 1 pkg. (3 1/8 oz.) cook and serve vanilla pudding
- 1 qt. mixed fresh fruit chunks (apples, bananas, oranges, pears, etc.)
- 3/4 cup chopped pecans or walnuts
- 1/3 cup flaked coconut
- whipped topping, optional
Cheeseburger Buns
By Lorena_321
In a mixing bowl, dissolve yeast in warm water
- 2 pkgs. (1/4 oz. ea.) active dry yeast
- 1/2 cup warm water
- 3/4 cup warm milk
- 1/4 cup sugar
- 1/4 cup shortening
- 1 egg
- 1 t. salt
- 3 1/2 to 4 cups all-purpose flour
- 1 1/2 lbs. ground beef
- 1/4 cup chopped onion
- 1 can (8 oz.) tomato sauce
- 8 slices American cheese, quartered
Raspberry Swirl Cupcakes
By Lorena_321
Preheat the oven to 325˚ F
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 4 tbsp. unsalted butter, melted
- 3 tbsp. sugar
- For the raspberry swirl:
- 6 oz. fresh raspberries
- 2 tbsp. sugar
- For the filling:
- 2 lbs. cream cheese, at room temperature
- 1 1/2 cups sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 4 large eggs, at room temperature