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Recipes
Pumpkin Toast Spread
By cheeserohan
Beat ingredients together with a mixer on high speed until pale and fluffy
- 2 sticks softened unsalted butter
- 1/4 cup plus 2 Tablespoons pure pumpkin puree
- 3 Tablespoons pure maple syrup
- 1/2 teaspoon pumpkin pie spice 1/2 teaspoon coarse salt
Grandma Cookies
By cheeserohan
Cream shortening and sugar
- 1 cup shortening
- 2 cups sugar
- 3 eggs
- 1/2 teaspoon lemon extract
- 6 Tablespoons milk
- 3 cups flour
- 1 Tablespoon baking powder
Watermelon Agua Fresca
By cheeserohan
Puree watermelon in a blender
- 8 cups seedless watermelon cubes
- 6 teaspoons honey or agave nectar
- 1/3 cup fresh lime juice plus 1 sliced lime
- a few sprigs mint or rosemary
- ice
Dark Chocolate Bark
By cheeserohan
Line a rimmed baking sheet with parchment paper
- saltines
- 1 c butter
- 1 c brown sugar
- 12 oz dark chocolate chips
Three-Cheese Macaroni
By cheeserohan
1. In a large pot of boiling salted water, cook macaroni according to package instructions
- coarse salt
- 1 pound elbow macaroni
- 5 Tablespoons unsalted butter
- 6 Tablespoons all-purpose flour
- 4 cups whole milk, room temperature
- 3/4 teaspoon ground mustard
- 1/2 teaspoon Old Bay Seasoning
- 8 ounces white cheddar, shredded (3 cups)
- 4 ounces Monterey Jack, shredded (1 1/2 cups)
- 1/2 ounce Parmesan, grated (1/4 cup)
Peanut Butter Mousse
By cheeserohan
Puree tofu, peanut butter and confectioners' sugar in a blender until smooth
- 12.3 ounce package silken tofu
- 1/3 cup reduced-fat creamy peanut butter
- 1/3 cup confectioners' sugar
- Marshmallow Fluff
- chopped peanuts and/or chocolate
Paula Deen's Baked Spaghetti
By cheeserohan
1. Preheat the oven to 350F
- 2 cups canned diced tomatoes
- 2 cups tomato sauce
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, chopped
- 1/2 cup fresh chopped parsley
- 1 1/2 teaspoons Italian seasoning
- kosher salt and freshly ground pepper
- 1/4 teaspoon garlic powder
- 1 1/2 teaspoons seasoned salt
- 1 1/2 teaspoons sugar
- 2 small bay leaves
- 8 ounces angel hair pasta
- 1 cup grated cheddar cheese
- 1 cup grated monterey jack cheese
Chewy Ginger Cookies
By cheeserohan
Arrange racks in lower and upper thirds of oven; preheat to 350F
- 2 1/4 cups all-purpose flour
- 2 1/2 tsp. ground ginger
- 1 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp. freshly ground nutmeg
- 1/4 tsp. freshly ground black pepper
- 3/4 cup packed dark brown sugar
- 1/2 cup vegetable shortening
- 1/2 cup unsalted butter, room temperature
- 1 large egg
- 1/2 cup blackstrap (robust) molasses
- 2 tsp. finely grated peeled ginger
- 1 tsp. vanilla extract
- 1/2 cup finely chopped crystallized ginger
- 1 cup raw or sanding sugar
Panko-Crusted Scallops
By cheeserohan
1. Pat scallops dry. Season with slat and pepper
- 1 lb large scallops
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 egg
- 1 Tbsp milk
- 1/4 cup all-purpose flour
- 3/4 cup panko
- 3 Tbsp canola oil
- lemon wedges (optional)
Molasses Crackles
By cheeserohan
Melt butter. Add sugar and molasses and stir
- 1 1/2 cups (3 sticks) butter, melted
- 2 cups white sugar
- 1/2 cup molasses
- 2 beaten eggs
- 4 teaspoons baking soda
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 4 cups flour