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Recipes
7 layer salad
By Tallon
Layer the ingredients and pour the mayo and sugar mixture over top
- 1 Head of Lettuce
- 1 cup celery
- green onions
- Box of frozen peas
- 4 hard boiled eggs
- 2 cups mayo
- 2 Tbsp sugar
- grated cheese
- bacon
No Bake Vanilla Cheesecake
By Tallon
1. Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended and smooth
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1 tablespoon Vanilla
- 1 tub (8 ounces) frozen whipped topping, thawed
- 1 prepared graham cracker or vanilla crumb crust (6 ounces)
Double Chocolate Mini Kisses Cookies
By Tallon
1. Heat oven to 350°F. 2
- 1 cup (2 sticks) butter or margarine, softened
- 1-1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup HERSHEY'S Cocoa
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates
- 1/2 cup coarsely chopped nuts(optional)
Mini Crescent Dogs
By Tallon
1. Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)
Caramel Apple Pie
By Tallon
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan
- Crust
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1/4 cup finely chopped pecans
- Filling
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 6 cups sliced peeled cooking apples (6 medium)
- Topping
- 1/3 cup caramel ice cream topping
- 1/4 cup chopped pecans
Fried Chocolate Pudding Hand Pies
By Tallon
1. In a heavy, medium saucepan, combine the half-and-half, chocolate, granulated sugar and cornstarch
- 2 cups half-and-half
- 8 ounces semisweet chocolate, chopped
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons shortening, at room temperature
- 1 large egg, plus 1 beaten large egg white
- 5 tablespoons ice water
- 3 cups vegetable oil, for frying
- Confectioners' sugar, for dusting
Pumpkin Crescent Rolls
By Tallon
Preheat oven to 375°F In large bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined ...
- 1 (8 ounce) packages cream cheese, softened
- 1 (15 ounce) cans pumpkin puree (about 2 cups)
- 1 (14 ounce) cans eagle brand sweetened condensed milk (NOT evaporated milk)
- 2 tablespoons all-purpose flour
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pecans, finely chopped
- 4 (8 ounce) packages refrigerated crescent dinner rolls
- 1/2 cup granulated sugar
Apple Streusel 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 firm butter or margarine
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1 egg
- 1 can (21 oz) apple pie filling
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped walnuts
Tomato Alphabet Soup
By Tallon
Melt the butter in a saucepan over medium-high heat
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped carrot
- 1/3 cup chopped celery
- 1 1/2 cups vegetable broth
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1 (28-ounce) can diced tomatoes, undrained
- 2 cups cooked alphabet pasta (about 1 cup uncooked pasta), divided
- 1 cup 2% reduced-fat milk
Raspberry Mousse Pie
By Tallon
1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1/2 cup almond paste (from 8-oz tube)
- 2 cups whipping cream
- 1 envelope unflavored gelatin
- 2 tablespoons cold water
- 1 tablespoon lemon juice
- 4 cups fresh or frozen raspberries (from two 12-oz bags)
- 3/4 cup sugar
- 3 tablespoons sugar
- 3 tablespoons frozen cranberry raspberry juice concentrate, thawed
- Mint sprigs, if desired