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Recipes
Dilly Garlic Bread
By shelle
Preheat oven to 350. In a small bowl, combine dill, garlic salt, and dried minced onion
- 1 tablespoon fresh or 1 1/2 teaspoons dried dill
- 1 teaspoon garlic salt
- 1 teaspoon dried minced onion
- 1/2 cup butter, softened
- 1 (16 ounce0 LOAF Italian bread, split in half lengthwise
Grilled Vegetable Salad
By shelle
In a small bowl, whisk together 1/4 cup olive oil, vinegar, mustard, salt, and pepper
- 1/3 cup light olive oil, divided
- 2 teaspoons white wine vinegar
- 2 teaspoons whole-grain Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 hearts romaine lettuce, halved
- 2 zucchini, cut into 1/4 inch thick slices
- 2 yellow squash, cut into 1/4 inch thick slices
- 1 large sweet onion, cut into 1/2 inch thick slices
- 1 pint cherry tomatoes, halved
- 1/2 cup crumbled reduced fat feta cheese
Grilled Baby Back Ribs
By shelle
Southern Living AUGUST 2010
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 slabs baby back pork ribs (about 5 1/2 lb.)
- 2 limes, halved
- Bottled barbecue sauce
Slow-Roasted Smoky Baby Back Ribs
By shelle
Preheat oven to 300°. Line a large baking pan with aluminum foil
- 2 (2 1/2-pound) racks pork baby back ribs
- 2 tablespoons canola oil
- 1/3 cup firmly packed dark brown sugar
- 2 tablespoons smoked paprika
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 cup prepared barbecue sauce, plus extra for serving
Paula Deen Ham Salad
By shelle
Mix all the ingredients until well blended and spread on bread
- 2 cups leftover ham, chopped in a food processor
- 1 cup finely dices celery
- 1/4 cup finely minced sweet onion
- 1 teaspon Dijon mustard
- 2 hard boiled eggs, diced
- 1/4 cup hot pickle relish, drained
- 1/2 cup may
Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting
By shelle
HEAT oven to 350ºF. BEAT first 5 ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups
- 1 pkg. (2-layer size) spice cake mix
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 can (15 oz.) pumpkin
- 1/4 cup oil
- 3 eggs
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup butter, softened
- 1 tsp. vanilla
- 1 pkg. (16 oz.) powdered sugar
- 1-1/2 tsp. ground cinnamon
Buttercream Icing
By shelle
In a large bowl, cream together the butter, shortening, and vanilla
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 teaspoon vanilla extgract
- 4 cups confectioner's sugar
- 2 tablespoons milk
Paula Deen's Oatmeal-Blueberry Muffins
By shelle
Now this is a dangerously delicious blueberry muffin and hard to eat just one
- 1/2 cup butter , softened
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup quick-cooking oat
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1 cup fresh blueberries
Best Damn Blueberry Muffin You'll Ever Eat
By shelle
1. Preheat oven to 350. Grease and flour 12 muffin cups
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 cup sugar
- 1 stick unsalted butter, melted
- 1 egg, slightly beaten
- 3/4 cup whole milk
- 1 1/2 cups fresh blueberries
- 1/2 cup granulated brown sugar or white sugar
Broccoli-Cheddar Soup
By shelle
1. In a large saucepan, mix chicken broth, onion, broccoli, garlic powder, thyme and bay leaves
- 3 cups chicken broth
- 1 onion, chopped
- 4 cups broccoli, chopped
- Dash of garlic powder
- 1 tsp thyme
- 2 bay leaves
- 4 tbsp butter
- 4 tbsp flour
- 1/2 tsp salt
- 2 cups milk
- 2 cups shredded cheddar
- Slices of crusty bread