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Recipes
pecan pie
By granolagina
Preheat the oven to 375 degrees F
- 1 sheet refrigerated piecrust (half a 15-ounce package)
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 1/2 teaspoon salt
- 5 1/3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups toasted pecan halves
Zucchini Basil Soup
By granolagina
Heat olive oil over medium high heat in a large stockpot and sauté shallots for 5 to 7 minutes or until soft; add ...
- 1 tablespoon olive oil
- 1 cup chopped shallots
- 2 garlic cloves, minced
- 2 large zucchini, shredded with a coarse cheese grater (4 cups)
- 1 large potato, peeled and cut into 1-inch pieces
- 4 cups chicken stock
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
pierogi pasta shells
By granolagina
Cook pasta shells according to package directions; drain and rinse in cold water
- 51 uncooked jumbo pasta shells
- 3 packages (24 ounces each) refrigerated mashed potatoes
- 2 tablespoons dried minced onion
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 4 cups (16 ounces) shredded cheddar cheese, divided
- 1/2 cup chopped green onions
raspberry sorbet
By granolagina
Process all ingredients until pureed
- 1 pound frozen raspberries
- 1/2 c. yogurt
- 2 T. sugar
- several tablespoons water
quick chicken and dumplings
By granolagina
Cut each biscuit into fourths; set aside
- 6 individually frozen biscuits
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1 tablespoon olive oil
- 4 cups shredded rotisserie chicken
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 teaspoon chicken bouillon granules
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon dried sage leaves
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
Mac and Cheese Bites | Annie's Eats
By granolagina
Preheat the oven to 350˚ F
- 12 oz. elbow macaroni noodles
- 2 cups butter cracker crumbs (such as Ritz)
- 3 cups shredded sharp cheddar cheese, divided
- 6 tbsp. unsalted butter, melted
- 1 (5.2 oz.) package Boursin garlic herb cheese
- 2 tbsp. cold unsalted butter
- 2 large eggs
- 3/4 cup milk
- 1/4 cup sour cream
- 1/4 tsp. salt
- Pinch red pepper flakes
Cookies and Cream Frosting
By granolagina
1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed
- 3 cups powdered sugar
- 1 cup salted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 to 2 Tablespoons whipping cream
- 12 Oreo (cream-filled sandwich cookies- chocolate or vanilla), crumbled finely
- 12 to 15 additional Oreo's for garnish (optional)
Pumpkin bread
By granolagina
Preheat oven to 350 degrees
- 1 cup all purpose flour
- 1/3 cup whole wheat flour
- 1 t. baking soda
- 1/4 t. baking powder
- 1/2 t. cinnamon
- 1/4 t. nutmeg
- 1/4 t. cloves
- 3/4 t. salt
- 6 T. softened butter
- 1 cup plus 2 T. sugar, divided
- 2 large eggs
- 1/3 cup buttermilk
- 1 cup pumpkin puree
- 1 cup pecan pieces, optional
hash brown egg breakfast
By granolagina
Layer a third of the potatoes, bacon, onion, green pepper and cheese in a 5-qt
- 1 package (32 ounces) frozen shredded hash brown potatoes
- 1 pound bacon strips, cooked and crumbled
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 12 eggs
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Cauliflower soup
By granolagina
In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water
- 1 package (16 ounces) frozen cauliflower
- 1 cup frozen sliced carrots
- 3 tablespoons dried minced onion
- 1 tablespoon chicken bouillon granules
- 2-1/4 cups water, divided
- 2 cups 2% milk
- 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground nutmeg
- 4 teaspoons cornstarch
- 1 cup (4 ounces) shredded cheddar cheese