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Recipes
Harvest-Time Pumpkin Bars
By kimrinaldi1
1. Preheat oven to 350 degree F
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-2/3 cups sugar
- 1 15-ounce can pumpkin
- 4 eggs
- 1 cup cooking oil
- 3/4 cup toasted chopped pecans (optional)
- 1 recipe Cream Cheese Frosting (see recipe below)
Ranch Taco Dip
By kimrinaldi1
Heat refried beans till warm and spreadable
- 1 8 ounce can of refried beans (any brand)
- 1 envelope of powdered Ranch dressing
- 1 8 ounce container of sour cream
- 2 cups of Colby-Jack cheese
- 1 cup of diced tomato
- 1 medium onion diced
- 1 cup chopped lettuce
- 1 4 ounce can of sliced black olives
HOT SAUSAGE DIP
By kimrinaldi1
Brown hot sausage in skillet; drain; cool
- 1 1/2 lbs. loose (bulk) hot sausage
- 2 8 oz. pkgs. cream cheese, softened
- 1 large green pepper, chopped
- 1 large onion, chopped
- 1 16 oz. jar salsa
- 8 oz. shredded mozzarella cheese
HOT ARTICHOKE DIP
By kimrinaldi1
Set aside 1 tablespoon Parmesan cheese
- 1 cup grated Parmesan cheese (I use fresh shredded parm. cheese)
- 1 large package (8 oz.) neufchatel (light cream) cheese, at room temp.
- 1 cup light sour cream
- 1/8 tsp dry dill weed
- 1 large can (13 3/4 oz.) artichoke hearts, drained and chopped
- Whole cooked artichokes (optional)
- Toasted baguette slices
Pico De Gallo
By kimrinaldi1
Mix ingredients together and let sit a while so that flavors can marinate
- 4-5 Roma Tomatoes, diced
- 3/4 cup cilantro, chopped slightly
- 1 shallot, or small onion
- 1-2 jalapeno peppers, diced (to taste)
- Juice of one lime
- salt and pepper to taste
Buckeyes
By kimrinaldi1
Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined
- 1/4 cup (2 ounces) cream cheese, softened
- 1 1/2 cups peanut butter (smooth, but you can use chunky if you are looking for more texture)
- 1 cup graham cracker crumbs (from about 14 graham crackers)
- 1/4 teaspoon Salt
- 3 cups confectioners’ (powdered) sugar
- 10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled
- 12 ounces dark chocolate (60 to 72%), coarsely chopped
Michigan Salad with Rasberry VInaigrette
By kimrinaldi1
For the salad: Start by adding the arugula (or the chopped romaine) to a large bowl
- FOR THE SALAD:
- 5 ounces, weightArugula (or 2 Chopped Heads Of Romaine)
- 1/2 wholeGranny Smith, Cored And Sliced Thin
- 1 wholeLeftover Cooked Chicken Breast, Sliced Into Bite Size Pieces
- 2 ounces, weightWalnuts, Toasted In A Dry Pan Until Fragrant
- 1/4 cupsDried Cherries
- 2 TablespoonsBlue Cheese, More Or Less To Taste
- Red onion
- _____
- FOR THE VINAIGRETTE:
- 1/2 cupsRaspberry Blush Vinegar
- 3 TablespoonsFresh Lemon Juice, Strained To Catch Seeds And Pulp
- 3 teaspoonsHoney, (I use 4)
- 2 teaspoonsKosher Salt
- Fresh Ground Black Pepper To Taste
- 1 cup Olive Oil
Barbecued Ribs
By kimrinaldi1
Boiling Broth Mix all ingredients
- Boiling Broth:
- Two 12-Ounce Bottles of Beer
- Two 12-Ounce Cans of Cola
- Six Crushed Cloves of Garlic
- Ten Bay Leaves
- 2 Cups Onions
- Cup Soy Sauce
- Cup Salt
- 2-Tablespoons Hot Sauce
- 1-Tablespoon Black Pepper
- 2-Tablespoons Liquid Smoke
- 4-Tablespoons Sugar
- Barbecue Sauce:
- Six ounces of Ketchup
- Two ounces of Chili Sauce
- 1-Tablespoon Worcestershire Sauce
- 2-Tablespoons Orange Juice
- 1-Tablespoon Liquid Smoke
- 3-Tablespoons Molasses
- 1-Tablespoon Chili Powder
- 1/2 small Onion, diced
- Pinch of Allspice
- Pinch of Dried Crushed Chilies
- 1-teaspoon Pepper
Fajitas
By kimrinaldi1
Whisk together the marinade ingredients in a large bowl
- For the marinade:
- 1/2 cup (125 ml) lime juice
- 1/4 cup (60 ml) olive oil
- 2 - 4 cloves garlic, finely chopped
- 1 Tbs (15 ml) Worcestershire sauce
- Salt and freshly ground pepper to taste
- 2 lbs (900 g) beef skirt or flank steak
- or 2 lbs (900 g) skinless, boneless chicken breasts
- 8 - 12 flour tortillas
- 2 Tbs (30 ml) olive oil
- 2 - 3 red and/or green bell peppers (capsicum),
- seeded and cut into thin strips
- 2 - 3 medium onions, cut into thin rings
- Garnishes:
- Grated Cheddar cheese
- Sour cream
- Pico de gallo
- Guacamole
Grilled Pork Tenderloin
By kimrinaldi1
Preparation - Estimated cooking time: 20 minutes - 1 Using a sharp knife, remove and discard any whitish silver...
- 2 pork tenderloins
- 1 teaspoon Dijon mustard
- 3 tablespoons sherry vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced