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Recipes
CHEESE'N BACON STUFFED MUSHROOMS
By shygirl
HEAT OVEN TO 350 F REMOVE STEMS FROM MUSHROOMS MIX REMAINING INGREDIENTS: SPOON INTO MUSHROOM CAPS
- 12 LARGE FRESH MUSHROOMS (1#)
- 4 OZ. CREAM CHEESE, SOFTENED
- 1 CLOVE GARLIC, MINCED
- 4 SLICES BACON, COOKED AND CRUMBLED
- 1/2 CUP SHREDDED SHARP CHEDDAR CHEESE
- 1 TBSP. CHOPPED FRESH PARSLEY
GOAT CHEESE PISTACHIO
By shygirl
Combine above ingredients and then keep refrigerated
- Ingredients:
- Chevre Cheese
- Cream Cheese
- Garlic
- Fresh Chives
- Pistachios
- Kosher Salt and Black Pepper
HASHBROWN SURPRISE
By shygirl
Hashbrown Surprise Good to serve with Steak and Vegetable and salad
- 2 Pkgs Frozen Hash Browns
- 1 - Can Cream of Mushroom Soup
- 1 - 8oz. Container of Sour Cream
- 8 – Oz. Cheddar Cheese
- Dash of Parsley
- Minced Onions
Scalloped Potatoes (Julia Child's Recipe)
By shygirl
This is an adapation of Julia Child's classic scalloped potatoe recipe
- 3 tbls. melted butter, divided
- 6 peeled ruset potatoes (about 2 pounds), cut into 1/8-inch slices.
- 1 garlic clove, minced
- 3/4 cup (3 ounces) shredded Gruy'ere or Swiss Cheese.
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1 cup 2 percent reduced-fat milk, heated
CRAB LOUIE
By shygirl
Make dressing; stir mayonaise, chili sauce, Worceswtershire sauce, onion, parsley and horseradish until smooth
- 2 cups mayonaise
- 1 cup chili sauce
- 1 1/2 tsp. Worcestershire sauce
- 1 1/2 tbsp. grated onion
- 1 1/2 tsp. chopped parsley
- 1 1/2 tsp. horseradish
- 12 lettuce cups for serving
- 5 cups. crab meat
- Cherry Tomatoes
- Lemon Wedges
FIREBALL FUDGE
By shygirl
Grease an 8 x 8-inch baking pan and line with parchment paper or aluminum foil
- 2 (11 oz. pkgs.) white chocolate
- 1 14 oz. can condensed milk
- 1/4 cup butter
- 1/4 cup of Fireball whiskey
- 1/2 tsp. vanilla
- Red food coloring
- 8 " X 8" greased pan
- 4 cups water
Peanut Brittle Soft
By shygirl
This recipe come from the chef at the Davenport Hotel in Spokane Wa
- 2 cups Creamy peanut butter
- 1 1/2 cups Sugar
- 1 1/2 cups Light corn syrup
- 1/4 cup water, PLUS
- 2 tsps. Water; divided
- 2 tbsp. Butter
- 2 cups Peanuts; raw or roasted
- 1 tsp. Baking Soda
- 1 tsp. Vanilla
Stuffed Mushrooms
By shygirl
Mince equal parts of mushrooms stems, celery and onions then saute in butter until tender
- Mushrooms and many as you want to fix and all about the same size (remove the stems and save)
- Celery
- Small sweet onion
- 1 (8 oz.) package cream cheese
- 1 package dry Hidden Valley Salad mix (if you have a lot of mushrooms then use 2 packages)
- 1/4 cup butter
Easy Taco Bake
By shygirl
pillsbury.com August 12, 2013
- 2 lb lean (at least 80%) ground beef
- 16 oz) salsa (2 cups)
- 1 package taco seasoning mix
- 15 oz pinto beans black beans, drained, rinsed
- 1 can (13.8 oz) refrigerated classic pizza crust
- 1/2 cup corn chips, crushed
- 1 cup shredded Cheddar cheese
- 2 cups shredded lettuce
- 1 cup diced tomato (1 medium)
- 1/2 cup sour cream
Pumpkin Layer Desert
By shygirl
Layer 1: Mix flour,butter and 1/2 cup pecans together
- 1 cup flour
- 1/2 cup butter, softened
- 1/2 cup plus 1/4 cup Pecans, chopped
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
- 3 cups whipped topping, divided
- 2 1/2 cups milk
- 3 small packages White chocolate instant pudding mix or vanilla (3.4 oz. boxes)
- 1 (15 oz. can) Pumpkin puree
- 1 tsp. Pumpkin spice