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Recipes
HOMEMADE MICROWAVE POPCORN
By Bug7
Popcorn
- 1 brown bag
- 1/3 cup popcorn kernels
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon olive oil
CINNAMON APPLE CRUMB CAKE
By Bug7
Apple Cake
- Cinnamon streusel topping:
- 1-1/2 flour
- 1/2 brown sugar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup butter melting
- 1/2 teaspoon vanilla
- 1 large tart apples, peeled, chopped
- Cake:
- 4 tablespoon butter
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1 cup flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- Apple cider glaze:
- 1/2 cup powdered sugar
- 1-1/2 - 2 tablespoon apple cider
EASY PEANUT BUTTER CUP PIE
By Bug7
Pie
- 1 package (8 oz) cream cheese, softened
- 1/2 cup plus 1 tablespoon peanut butter, divided
- 1 cup cold milk
- 1 package (3.4) vanilla instant pudding
- 2-1/2 cups thawed cool whip, divided
- 1 Oreo pie crust (6oz)
- 3 oz. semi-sweet chocolate
SWEDISH MEATBALLS
By Bug7
Meatballs
- 1 pound ground beef
- 1 cup fine bread crumbs
- 1 onion, grated
- 1 egg, beaten
- 2 teaspoon finely grated lemon zest
- 2 tablespoon squeezed lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 2 tablespoon olive oil
- 3 tablespoon flour
- 2 cups beef broth
- 1/2 cup sour cream
CHOCOLATE CHIP OATMEAL COOKIES
By Bug7
Cookie
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups quick cooking oats
- 1-1/2 cups flour
- 1 package (3-4 ounces) instant vanilla pudding
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
- 1 cup chopped nuts
ORANGE JULIUS
By Bug7
Orange Drink
- 1 6 oz can frozen orange concentrate , thawed
- 1 cup whole milk
- 1 cup water
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- ice cubes
RICOTTA CHEESECAKE WITH RASPBERRIES
By Bug7
Cheesecake
- For the Crust:
- 3/4 cup silvered almonds
- 1/4 cup flour
- 3 tablespoon sugar
- pinch salt
- 1 large yolk
- 2 tablespoon butter, melted and cooled
- 1/2 teaspoon vanilla
- For the Filling:
- 1 8-ounce cream cheese, at room temperature
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
- 1 - 32 ounce whole milk ricotta cheese
- 3 eggs
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 2 teaspoons orange zest, from one orange
- For the Topping:
- 1/3 cup seedless raspberry jam
- 8 ounce fresh raspberries
- Confectioners sugar for dusting
PRETZEL SALAD CRUST
By Bug7
Dessert
- 3/4 cup butter
- 3 tablespoons brown sugar
- 2-1/2 cups crushed pretzels
- 1 large package strawberry jello
- 2 cups boiling water
- 3 cups chilled strawberries
- 8 oz package cream cheese
- 1 cup sugar
- 1 container cool whip
OLD FASHIONED PEANUT BUTTER COOKIE
By Bug7
Cookies
- 1 cup shortening
- 1 cup peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 3 eggs
- 3 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
CHOCOLATE PEANUT-BUTTER CRUNCH BARS
By Bug7
Bars
- 3 3 3 cups minature pretzels, coarsely chopped
- 10 10 10 tablespoon butter, divided
- 1 1 1 package (10-1/2 ounces) miniature marshmallows
- 3 3 3 cups rice krispies
- 1/2 1/2 1/2 cup light light corn syrup, divided
- 3/4 3/4 3/4 cup peanut butter chips
- 1 1 ounce) 1 (6 ounce) semisweet chocolate chips
- 1/4 1/4 1/4 cup dry roasted peanuts, chopped
- 1/3 6 40-60 13x9 pretzels. In a large microwave safe bowl, microwave 6 tablespoons butter on high for 40-60 seconds. Stir in rice crispies and remaining chopped pretzels. Immediately press into a greased 13x9 baking pan.
- 30 with peanuts and reserved pretzels; press down gently. Cover and refrigerate 30 minutes or until set. Cut into bars. Store in airtight containers.