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Recipes
Crumb-Coated Potato Halves
By Bean4bella
In a shallow bowl, combine the bread crumbs, paprika, salt and pepper
- 1/2 cup seasoned bread crumbs
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 4 large potatoes, peeled and halved
- 2 tablespoons butter, melted
Campfire Potatoes
By Bean4bella
Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in
- 5 medium potatoes, peeled and thinly sliced
- 1 medium onion, sliced
- 6 tablespoons butter
- 1/3 cup shredded cheddar cheese
- 2 tablespoons minced fresh parsley
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1/3 cup chicken broth
Chocolate Peanut Butter Dessert
By Bean4bella
In a small saucepan, combine the brown sugar, 1/2 cup cream and yolks
- GLAZE:
- 1-1/4 cups packed dark brown sugar
- 1 cup heavy whipping cream, divided
- 3 egg yolks
- 1-1/4 cups creamy peanut butter
- 6 tablespoons butter, softened
- 1-1/2 cups heavy whipping cream
- 2 tablespoons butter
- 4 teaspoons dark corn syrup
- 12 ounces bittersweet chocolate, chopped
- 1/4 cup coarsely chopped dry roasted peanuts
Spicy Potato Wedges
By Bean4bella
n a large bowl, combine the first eight ingredients; add potatoes and toss to coat
- 1/4 cup canola oil
- 1 tablespoon chili powder
- 2 teaspoons onion powder
- 2 teaspoons garlic salt
- 1 teaspoon sugar
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon cayenne pepper
- 3-1/2 pounds large red potatoes, cut into wedges
Raspberry Ribbon Cheesecake
By Bean4bella
Combine the first three ingredients; press into bottom and 1-1/2 in
- RASPBERRY SAUCE:
- 2 cups chocolate wafer crumbs
- 1/3 cup butter, melted
- 3 tablespoons sugar
- 2-1/2 cups fresh or frozen unsweetened raspberries, thawed
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice
- FILLING/TOPPING:
- 3 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 egg whites
- 1 cup heavy whipping cream
- 2 to 3 tablespoons orange juice
- 1-1/2 cups fresh or frozen unsweetened raspberries, thawed
Honey-Almond Green Beans
By Bean4bella
1. Mix butter and honey; set aside
- 2 tablespoons butter softened
- 1 tablespoon honey
- 2 pounds fresh green beans
- 2 tablespoons sliced almonds
Chocolate Peanut Delight
By Bean4bella
In a large bowl, combine the cake mix, butter, milk and egg until well blended
- 1 package (18-1/4 ounces) chocolate cake mix
- 1/2 cup butter, melted
- 1/4 cup milk
- 1 egg
- 1 cup chopped peanuts, divided
- 1 package (8 ounces) cream cheese, softened
- 1 cup peanut butter
- 1 cup confectioners' sugar
- 1 can (14 ounces) sweetened condensed milk
- 1-1/2 teaspoons vanilla extract
- 1 carton (16 ounces) frozen whipped topping, thawed, divided
- 1/2 cup semisweet chocolate chips
- 4-1/2 teaspoons butter
- 1/2 teaspoon vanilla extract
Garlic Lime Shrimp
By Bean4bella
In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minute...
- 1 pound uncooked large shrimp, peeled and deveined
- 5 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/2 cup butter
- 3 tablespoons lime juice
- 1 tablespoon minced fresh parsley
- Hot cooked pasta
Cherry Almond Mousse Pie
By Bean4bella
In a saucepan over low heat, cook and stir 1/2 cup milk and chocolate until the chocolate is melted and mixture is ...
- 1 can (14 ounces) sweetened condensed milk, divided
- 1 ounce unsweetened chocolate
- 1/2 teaspoon almond extract, divided
- 1 pastry shell (9 inches), baked
- 1 jar (10 ounces) maraschino cherries, drained
- 1 package (8 ounces) cream cheese, softened
- 1 cup cold water
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup heavy whipping cream, whipped
- 1/2 cup chopped toasted almonds
- Chocolate curls, optional
Cocoa Mousse Pie
By Bean4bella
In a large bowl, beat cream cheese, sugar and cocoa
- 1 package (3 ounces) cream cheese, softened
- 2/3 cup sugar
- 1/3 cup baking cocoa
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 graham cracker crust (9 inches)
- Additional whipped topping and baking cocoa, optional