Tallon's profile page
Recipes
Hash Brown Casserole
By Tallon
Mix first 4 ingredients together and put in a 13x9 pan, mix the topping ingredients and place on top
- Topping:
- 2 pounds Hash Browns (frozen chunky style, not shredded), or fresh cut
- 1 can cream of chicken soup
- 8 ounces shredded cheese
- 8 ounces sour cream
- 1/4 cup melted butter
- crushed corn flakes
Spinach and Cheese Puff
By Tallon
1. Preheat oven to 350°
- butter, for baking dish
- 3 packages (10 oz each)frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups half and half
- 3 large eggs, lightly beaten
- 1 1/2 cups coarsely grated Gruyere cheese
- coarse salt and grated pepper
- 1/4 tsp ground nutmeg
Boston Creme Cupcakes
By Tallon
Combine milk, instant pudding mix, and vanilla extract in a large bowl
- 1 1/4 cups cold whole milk
- 1 (3.4-ounce) box vanilla instant pudding and pie filling mix
- 1 tablespoon pure vanilla extract
- 12 pre-made cupcakes baked from a cake mix
- 1 cup heavy cream
- 1 (12-ounce) package semisweet chocolate morsels
- 1/4 cup powdered sugar, sifted
Cheesecake-Filled Pumpkin Cupcakes
By Tallon
1. Place a rack in the lower third of the oven and preheat to 350°
- One 8-ounce package cream cheese, at room temperature
- 1/2 cup confectioners' sugar
- 2 large eggs, plus 5 large egg whites
- 2 teaspoons pure vanilla extract
- 1 1/2 cups flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup light brown sugar
- Simmering water
- 3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled
Panko Mozzarella Sticks
By Tallon
Slice string cheese pieces in half, for a total of 32 pieces
- 16 pieces String Cheese, Removed From Wrappers
- ½ cups All-purpose Flour
- 2 whole Eggs
- 3 Tablespoons Milk
- 2 cups Panko Bread Crumbs (I Used Kikkomans)
- 1 Tablespoon Dried Parsley Flakes
- Canola Oil, For Frying
- Marinara Sauce, For Dipping
Zuppa Toscana (olive garden)
By Tallon
In a skillet over medium-high heat, brown sausage, breaking into small pieces as it cooks
- 1 pound hot (spicy) Italian sausage
- 1 Tbsp. olive oil
- 3 garlic cloves, peeled and minced
- 1 medium onion – peeled, chopped
- 1-2 lbs. Yukon Gold potatoes, washed and sliced 1/4″ thick
- 4 cups chicken broth
- 2 cups water
- 6 pieces bacon, cooked and chopped
- 2 cups chopped kale or Swiss chard
- 1 cup heavy whipping cream (or half and half, or whole milk)
- salt and freshly-ground black pepper
Orange Kissed Brownies
By Tallon
1. Prepare brownie mix as directed on package
- Frosting:
- 1 package (21 ounces) fudge brownie mix
- 1 tablespoon McCormick® Pure Orange Extract
- 1 cup (6 ounces) semi-sweet chocolate chips
- 1 can (16 ounces) ready-to-spread chocolate frosting
- 1 teaspoon McCormick® Pure Orange Extract
Cream Puff Dessert
By Tallon
1. In a saucepan over medium heat, bring water and butter to a boil
- FILLING:
- 1 cup water
- 1/2 cup butter
- 1 cup all purpose flour
- 4 eggs
- 1 package (8 ounces) cream cheese, softened 3 1/2 cups cold milk
- 2 packages (3.9 ounces each) instant chocolate pudding mix
- TOPPING:
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/4 cup milk chocolate ice cream topping
- 1/4 cup caramel ice cream topping
- 1/3 cup chopped almonds
Grandma's pumpkin chiffon pie
By Tallon
Combine egg yolks, brown sugar, pumpkin, milk, salt and spices
- 3 beaten egg yolks
- 3/4 cup brown sugar
- 1 1/2 cup cooked pumpkin
- 1/2 cup milk
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 envelop plain gelatin
- 1/4 cup cold water
- 3 stiffly beaten egg whites
- 1/4 cup sugar
Beefy Taco Bake
By Tallon
In a small bowl beat the cream cheese, sour cream and mayonnaise until smooth
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 3/4 cup mayonnaise
- 1 lb ground beef
- 1 envelop taco seasoning mix
- 1 can (8oz) tomato sauce
- 2 cups shredded cheese
- 4 cups shredded lettuce
- 2 medium tomatoes, diced
- tortilla chips