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Recipes
Roasted Potatoes with Rosemary
By Resk8r
Heat oven to 425 degrees. Place potatoes, oil garlic, onion, rosemary and salt and pepper in a large baking pan
- Roasted Potatoes with Rosemary
- 4 pounds small variety potatoes, whole or cut in half
- 1/3 cup Crisco Light Olive Oil
- 3-4 cloves garlic, chopped
- 1 cup chopped onion
- 2 Tbl chopped fresh rosemary
- Salt and pepper to taste
Sparkling apple pie on the rocks
By Resk8r
In a small saucepan, bring 1 cup apple cider, I cup caramel topping, cinnamon sticks and cinnamon to a boil
- 3 cups apple cider or juice, divided
- 1 cup caramel ice cream topping, plus more for dipping
- 2 cinnamon sticks
- 1 tsp ground cinnamon
- gold sprinkles
- 1 bottle brut champagne
- Apple slices and additional cinnamon sticks optional
French toast casserole
By Resk8r
Add the first 6 ingredients to a medium mixing bowl, whisk to combine
- Filling:
- 2 whole eggs
- 2 egg whites
- 1 1/2 cups milk (almond or soy will also work)
- 2 tbs honey
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 9 slices whole grain bread
- 3 cups finely diced uncooked apple pieces
- 3 tbsp honey
- 1 tsp lemon juice
- 1/3 cup diced raw pecans
- 1/2 tsp cinnamon
- Crock pot liner
Beef Stroganoff
By Resk8r
Slice beef into very thin strips
- Beef Stroganoff
- 1 lb boneless beef sirloin or top round stead, 3/4 inch thick
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 1 can (10 3/4 oz) Cream of Mushroom Soup
- 1/2 cup sour cream or plain yogurt
- 1/2 tsp paprika
- 4 cups hot cooked medium egg noodles
Pecan Pie Cobbler
By Resk8r
Preheat oven to 350 degrees
- 1/2 cup butter, cubed
- 1 cup plus 2 Tbs all purpose flour
- 3/4 cup sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 2/3 cup 2% milk
- 1 tsp vanilla extract
- 1/1/2 cups coarsely chopped pecans
- 1 cup packed brown sugar
- 3/4 cup Brinkley’s toffe bits
- 1 1/2 cups boiling water
Squash Casserole
By Resk8r
A favorite at Thanksgiving
- Topping:
- 4 cups of baked squash
- 1 cup butter (melted)
- 1 1/2 cups white sugar
- 4 eggs
- 1 10 oz can evaporated milk
- 2 tsp. vanilla
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
No Fuss Potato Soup
By Resk8r
In a large slow cooker, combine the first nine ingredients
- No Fuss Potato Soup
- 6 cups cubed peeled potatoes
- 5 cups water
- 2 cups chopped onion
- 1/2 cup chopped celery
- 1/2 cup thinly sliced carrots
- 1/4 cup butter
- 4 tsp chicken bouillon granules
- 2 tsp salt
- 1/4 tsp pepper
- 1 can (12 ounces) evaporated milk
- 3 Tbl chopped fresh parsley
- Snipped chives, optional
Tomato-Basil Grilled cheese
By Resk8r
Layer the cheese, basil and tomatoes on four bread slices
- 8 oz fresh mozzarella cheese, sliced
- 1/4 cup minced fresh basil
- 2 medium tomatoes, sliced
- 8 slices sourdough bread
- Salt and pepper to taste
- 2 Tbls butter, softened
Caramelized Oranges and Cream
By Resk8r
HyVee
- 5 medium mandarin oranges
- 2 tbsp Hy-Vee butter
- 1/2 c. packed Hy-Vee brown sugar
- 1/4 tsp Hy-Vee ground cinnamon
- 2 c. Hy-Vee vanilla Greek yogurt (18 oz)
- Fresh mint leaves, to garnish
Mini Sour Cream Biscuits
By Resk8r
In a large bowl, combine all ingredients just until combined
- Mini sour cream biscuits
- 1 cup biscuit/baking mix
- 1/2 cup sour cream
- 1/4 cup butter, melted