Shygirl's profile page
Recipes
ROCKY ROAD
By shygirl
- ½ lb. margarine
- 1 lb. sweet chocolate
- 1 lb. marshmallows (miniature)
- 1 lb. walnut meats
COWBOY PASTA SALAD
By shygirl
Got this recipe from Mike Varney
- Dressing:
- 1 pound pasta shells or macaroni, cooked according to package instructions and tossed with 1 tablespoon olive oil
- 1 pound bacon, cooked and crumbled, plus extra for garnish, optional
- 3/4 pound lean ground beef
- 1 (15.25 oz.) can whole kernel corn, rinsed and drained
- 1 (15.25 oz.) can black beans, rinsed and drained
- 2 cups cherry tomatoes, halved
- 1 1/2 cups sharp cheddar cheese, halved
- 1/3 cup green onion, finely chopped
- 1/3 cup fresh cilantro, finely chopped
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper, to taste
- 1 cup mayonnaise
- 1/2 cup barbecue sauce
- 1/4 cup spicy brown mustard
- 2 tablespoons Worcestershire sauce
- 2 teaspoons hot sauce
CROCK POT CREAMY ITALIAN CHICKEN
By shygirl
Place chicken breast halves in the crock pot
- 4 to 6 boneless skinless chicken breast, halved
- 1 (1 1/4 oz.) envelope dried Italian salad dressing mix.
- 2 oz. water
- 8 ox. cream cheese
- 1 (10 1/2 ounce) can reduced-sodium cream of chicken soup, undiluted (or regular soup)
- 1 (4 oz.can) mushroom stems and pieces, drained
- Hot cooked rice or pasta
Rum Raisin Truffles
By shygirl
In a heatproof bowl set over simmering water, heat the cream until hot to the touch and turn off the heat
- 125 grams heavy cream (about 1/2 cup)
- 750 grams (about 26 ounces) milk chocolate, divided
- 15 grams butter (about 1 tablespoon)
- 40 grams raisins (about 1/8 cup)
- 60 grams dark rum, such as Mount Gay (about 1/4 cup)
CINNAMON ROLLS
By shygirl
In a large bowl measure 1 cup of lukewarm water
- Scald 1 cup of milk
- Add: 2 tbsp. sugar
- 1 tsp. salt
- 2 1/2 Tbsp. shortening
- Let above cool to lukewarm
MOM'S PUMPKIN BARS
By shygirl
- 2 cups sugar
- ½ cup oil
- 1 (16 oz.) can pumpkin
- 4 eggs
- 2 cups Bisquick
- 2 tsp. cinnamon
- ½ cup raisins
- Cream cheese frosting
- 1 (3 oz.) pkg. cream cheese
- 1/3 cup butter
- 1 tbsp. milk
- 1 tsp. vanilla
- 2 cups Powdered sugar
TATER-TOT HOT DOG CASSEROLE
By shygirl
- 6 hot dogs diagonally cut into ½ ich thick slices.
- 1 can (16 oz.) baked beans
- 1 can (11 oz.) Mexicorn drained
- 1 cup salsa, from 16 oz. jar
- 1 cup shredded cheddar cheese, 4 oz.
- 3 cups frozen tater tots, from 32 oz. package
CROCKPOT CHICKEN, GRAVY, AND STUFFING
By shygirl
Season chicken breasts with salt and pepper and place chicken breasts in crock pot
- 4 boneless skinless chicken breasts
- Salt and Pepper as desired
- 1 cup chicken broth
- 4-6 slices of Swiss cheese
- 1 (10 1/2 oz.) can cream of chicken soup
- 1 (10 1/2 oz.) can of cream of mushroom soup
- 1/4 cup milk
- 2 cups Pepperidge Farm Herb Stuffing
- 1/2 cup butter, melted
BUTTERMILK BISCUITS (FLAKY)
By shygirl
Preheat oven to 400 deg. 1
- 9 oz. all-purpose flour (about 2 cups)
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 5 tbsp. chilled butte, cut into small pieces
- 3/4 cup fat-free buttermilk
- 3 tbsp. honey
CLAM DIP
By shygirl
Let garlic clove sit in lemon juice for awhile before making dip
- 1 can minced clams (keep 1/2 juice for dip)
- 2 tsp. green onion tops
- 1 tbsp. mayonnaise
- 1/2 lemon (juice)
- 1 (8 oz.) pkg. Philadelphia cream cheese
- 1 garlic clove
- Add garlic salt to taste