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Recipes
Cherry Cheesecake Tarts
By Tallon
1. Bake pastry shells according to package directions
- 1 package (10 ounces) frozen puff pastry shells
- 2 packages (3 ounces each) cream cheese, softened
- 1/4 cup confectioners' sugar
- 1/2 teaspoon almond extract
- 1 can (21 ounces) cherry pie filling (or any other filling)
- Additional confectioners' sugar
Peanut Butter Blossom Cookies
By Tallon
1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms
- 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 1 egg
- Sugar
- 36 Hershey's® Kisses® milk chocolates, unwrapped
- Betty Crocker® white decorating gel
- Assorted holiday candy sprinkles
- Betty Crocker® red decorating icing
Cherry-Almond Coffee Cake
By Tallon
1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray
- 2 cans (17.5 oz each) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
- 1 can (21 oz) cherry pie filling
- 1/4 teaspoon almond extract
- 1 tablespoon sliced almonds
Peacheesy Pie
By Tallon
1. In medium bowl, mix all filling ingredients except peach liquid; set aside
- Filling
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 to 2 teaspoons pumpkin pie spice
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla
- 1 can (28 oz) peach slices, drained, reserving 3 tablespoons liquid
- Crust
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- Topping
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 2 eggs, slightly beaten
- 1/2 cup sour cream
- 1 package (3 oz) cream cheese, softened
- 2 tablespoons butter or margarine
Blueberry Cheesecake Bars
By Tallon
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2 cup butter or margarine, softened
- 1 egg
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup sugar
- 1/2 cup whipping cream
- 3 eggs
- 1 jar (10 oz) blueberry spreadable fruit
- 1 1/2 cups fresh or frozen (thawed and drained) whole blueberries
Walleye Cakes with Dill Sauce
By Tallon
Sauté onions and celery in the oil
- 1 pound cooked walleye fillets, flaked
- 1 stalk celery, chopped
- 1/4 cup onion, chopped
- 2 Tbsp. mayonnaise
- 1 large egg slightly beaten
- 1 Tbsp. chopped fresh parsley
- 1 tsp. fresh lemon juice
- A few drops of hot pepper sauce
- 1/2 tsp. salt
- 3/4 cup Ritz cracker crumbs
- 3 Tbsp. Veg Oil
- Dill sauce
- 1/4 cup mayo
- 1/4 cup sour cream
- 2 Tbsp. chopped fresh dill weed
Cinnamon-Sugar Rhubarb Cake
By Tallon
In a large bowl, cream the shortening, brown sugar and 1/2 cup sugar until light and fluffy
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1 cup sugar, divided
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups diced fresh or frozen rhubarb
- 1 teaspoon ground cinnamon
Mac and Cheese
By Tallon
1. Preheat oven to 375 degrees
- 4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
- Coarse salt and freshly ground pepper
- 3 cups elbow macaroni
- 2 (12-ounce) cans evaporated milk
- 1/3 cup skim milk
- 2 large eggs
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 2 (8-ounce) packages extra-sharp cheddar cheese, grated
- 1 (8-ounce) package Monterey Jack cheese, grated
- Paprika, for sprinkling
Chocolate Chip Cookie Dough Bars
By Tallon
In a mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the unsalted butter and lig...
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 (14 ounce) can sweetened condensed milk
- 2 cups mini chocolate chips
- 1 cup creamy peanut butter (not the natural kind)
- 2/3 cup milk chocolate chips
Swirlberry Ice Cream
By Tallon
1. In a small saucepan, combine the strawberries, raspberries, 1/4 cup sugar and a pinch of salt
- 3/4 cup frozen strawberries, thawed and halved (about 3 ounces)
- 2/3 cup frozen raspberries, thawed (about 3 ounces)
- 1/2 cup sugar
- Salt
- 2 cups heavy cream
- 1 cup milk