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Recipes
Pumpkin Pancakes
By lewolfe50
In a large bowl, combine the pancake mix, cinnamon and ginger
- 1 cup complete buttermilk pancake mix
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 2/3 cup cold water
- 1/3 cup canned pumpkin
- 1 cup maple syrup, warmed
- 1/4 cup chopped pecans, toasted
Creamy Turkey Vegetable Soup
By lewolfe50
In a large saucepan, saute the carrots, celery and onion in butter until tender
- 1 cup diced fresh carrots
- 1/2 cup chopped celery
- 1/3 cup chopped onion
- 2 tablespoons butter
- 2 cups diced cooked turkey
- 2 cups water
- 1-1/2 cups diced peeled potatoes
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2-1/2 cups milk, divided
- 3 tablespoons all-purpose flour
Caramelized Chili Shrimp
By lewolfe50
1.Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon kosher (coarse) salt
- 1 teaspoon chili powder
- 1/8 teaspoon chipotle chili powder or ground red pepper (cayenne)
- 1 clove garlic, finely chopped
- 1 lb uncooked large shrimp (21 to 30 shrimp), peeled with tails left on, deveined
- 1/4 medium fresh lime
French Onion Beef
By lewolfe50
1.Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 1 1/4 lb boneless beef round steak (1/2 to 3/4 inch thick)
- 1 package (8 oz) sliced fresh mushrooms (3 cups)
- 1 large onion, sliced, separated into rings
- 1 can (10 1/2 oz) condensed French onion soup
- 1 package (6 oz) 10-minute herb stuffing mix
- 1/4 cup butter or margarine, melted
- 1 cup shredded mozzarella cheese (4 oz)
Honey-Mustard Glazed Carrots
By lewolfe50
1.In 2-quart saucepan, heat 1/2 cup water to boiling
- 1 bag (1 lb) ready-to-eat baby-cut carrots
- 2 tablespoons honey
- 1 tablespoon olive or canola oil
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh chopped parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Peach Coffee Cake
By lewolfe50
In a large bowl, cream butter and sugar until light and fluffy
- ICING:
- 1 cup butter, softened
- 1-3/4 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons baking powder
- 1 can (21 ounces) peach pie filling
- 1-1/4 cups confectioners' sugar
- 1/2 teaspoon almond extract
- 3 to 4 tablespoons milk
Baked Potato Fans
By lewolfe50
PREHEAT oven to 375°F. Scrub potatoes thoroughly with brush; pat dry
- 4 small baking potatoes (1-1/2 lb.)
- 1/4 cup KRAFT Sun-Dried Tomato Dressing
- 2 Tbsp. KRAFT Shredded Parmesan Cheese
Sweet 'n' Sour Coleslaw Recipe
By lewolfe50
Barbara Keith’s Sweet 'n' Sour Coleslaw comes together in just five minutes and brings bright flavor and crunch t...
- 5-1/2 cups coleslaw mix
- 1/2 cup heavy whipping cream
- 1/3 cup sugar
- 3 tablespoons white vinegar
- 1/2 teaspoon salt
Sausage-Stuffed Mushrooms
By lewolfe50
1.Heat oven to 350°F. Remove stems from mushrooms; finely chop stems
- 36 large fresh mushrooms (about 2 lb)
- 1 lb bulk pork sausage
- 1/4 cup freeze-dried chopped chives
- 2 tablespoons chopped onion
- 1 clove garlic, finely chopped
- 3/4 cup Original Bisquick® mix
- 1/4 cup Italian-style dry bread crumbs
- 1/4 cup grated Parmesan cheese
Mock Lemon Meringue Bars
By lewolfe50
1.Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1 cup lemon curd (from 11 1/4- to 12-oz jar)
- 1 package (3 oz) cream cheese, softened
- 1/2 cup marshmallow creme
- 1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
- 1 cup frozen whipped topping, thawed