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Recipes
BUMDIGGITY
By shygirl
BUMDIGGITY 1 Shot Malibu Coconut Rum 1 Shot Blackberry Brandy 1 Shot Melon Liquor Fill remainder of glass wit
- BUMDIGGITY
- 1 Shot Malibu Coconut Rum
- 1 Shot Blackberry Brandy
- 1 Shot Melon Liquor
- Fill remainder of glass with ½ Pineapple Juice & ½ Cranberry Juice
- Stir and Do Not Shake
RED LOBSTERS CHEESE BISCUIT
By shygirl
Preheat oven to 350 deg. Grease a 9" X 5" loaf pan with oil
- 3 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 1/8 tsp black pepper
- 4 ounces cheddar cheese, cut into 1/4 inch cubes
- 1 1/4 cups milk
- 3/4 cup sour cream
- 3 tbsp butter, melted
- 1 egg, lightly beaten
RHUBARB BREAD RECIPE #2
By shygirl
- TOPPING:
- Ingredients Directions
- 1 - 1 cup brown sugar
- 1/2 - 1/2 cup white sugar
- 2/3 - 2/3 cup vegetable oil
- 1 - 1 egg
- 1 - 1 cup buttermilk (or 1 tbsp. lemon juice plus enough milk to make 1 cup)
- 1 - 1 teaspoon baking soda
- 1 - 1 teaspoon salt
- 1 - 1 teaspoon cinnamon
- 1 - 1 teaspoon vanilla
- 2 1/2 - 2 1/2 cups flour
- 1 1/2 - 1 1/2 cups diced rhubarb
- 1/2 - 1/2 cup brown sugar
- 1 - 1 tablespoon margarine
- Serving Size: 1 slice
- Servings: 24
- Enter desired servings:
- Container: Loaf pans 2 each.
- Prep Time: 1 hour
- Cook Time: 45 minutes
SUMMER DISH TO HAVE WITH STEAK
By shygirl
- 2 packages frozen hash browns
- 1 can cream of mushroom soup
- 1 8 ounce container of sour cream
- 8 ounces of cheddar cheese
- dash of parsley
- minced onions
TOM AND JERRY MIX:
By shygirl
- 24 eggs
- 2 lb. Powdered Sugar
- 2 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1/2 oz. Vanilla
- 1/2 jigger Rum
- 1/2 jigger Brandy
- 1/2 cup boiling hat Water
Pan-Roasted Chicken with Root Vegetables
By shygirl
For our Pan-Roasted Chicken with Root Vegetables recipe, we stuck with parsnips and carrots that were no more than ...
- 4 bone-in, skin-on split chicken breasts (about 3 pounds), halved crosswise
- Salt and pepper
- 1 tablespoon vegetable oil
- 4 carrots, peeled and cut into 1/2-inch rounds
- 4 parsnips, peeled and cut into 1/2-inch rounds
- 6 Brussels Sprouts cut in half length-wise
- 1/4 cup white wine
- 1/4 cup low-sodium chicken broth
- 1 teaspoon minced fresh rosemary
- 2 tablespoons unsalted butter
BETTY CROCKER EASY CINNAMON ROLLS
By shygirl
Stir Bisquick and milk until soft dough forms
- 2 cups Bisquick
- 2/3 cup milk
- 1 tbsp. softened butter
- 1/4 cup sugar
- 1 tsp. cinnamon
ROAST BEEF TENDERLOIN
By shygirl
To age the tenderloin, set it on a rack over a roasting pan and refrigerate it 3 to 4 days
- 1 whole beef tenderloin peeled, (5 to 6 pounds), thoroughly patted dry
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 tablespoons coarse-ground black pepper
Stuffed Country Style Cabbage Rolls
By shygirl
Country Cabbage Rolls Straight From A Mennonite Kitchen
- 1 large savoy cabbage
- 2 pounds lean ground beef
- 2 medium to large onions
- 2 tablespoons canola or Bertolli olive oil .. or even butter is fine
- 1 cup white or brown rice. . . and 2 cups water
- 3 Eggland’s Best eggs
- 1 1/2 teaspoons Morton salt
- 1 teaspoon pepper
- 2 cans tomato soup
- 2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
- 1 can or small carton chicken broth
RUHBARB LOAF PLAIN & WITH CRANBERRIES & ORANGE GLAZE
By shygirl
- 2/3 Cup oil
- 1 ½ cups brown sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 1 ½ tsp. vanilla
- 1 egg
- ½ cup chopped walnuts
- 1 cup sour milk
- 2 ½ cups flour
- 2 cups chopped rhubarb drained (if frozen)
- RUHBARB BREAD WITH CRANBERRIES AND ORANGE GLAZE
- ½ Cup vegetable oil
- ¼ cup plain yogurt
- 1 ½ cups brown sugar
- 1 egg
- 1 cup sour milk
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 ½ tsp. vanilla
- 2 ½ cups flour
- 1 ½ tsp. baking soda
- 2 cups chopped rhubarb
- ½ cup chopped cranberries
- Mix the above ingredients, pour into 2 greased 9” loaf pans
- Bake at 325deg. For one hour. Remove and drizzle with Orange Glaze if desired. Let cool and slice.
- Orange Glaze
- Icing sugar, butter and orange juice mixed separately in a small bowl to your taste.