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Zinfandel Wine Cupcakes

Zinfandel Wine Cupcakes

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Wine and chocolate are two peas in a pod, which means these chocolate wine cupcakes are absolutely heavenly

  • FROSTING:
  • 1 box Betty Crocker® SuperMoist® devil's food cake mix
  • 3/4 cup water
  • 1/2 cup Zinfandel wine
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 cup miniature semisweet chocolate chips
  • 6 cups powdered sugar
  • 1/3 cup butter, softened
  • 1/3 cup unsweetened baking cocoa
  • 1/8 teaspoon salt
  • 1/2 cup Zinfandel wine
  • Chocolate curls
4.7/5 (9 Votes)

Linda's Chicken

Linda's Chicken

By

Preheat oven to 350. In greased 9 by 12 pan, add chicken breasts

  • 1 lb Swiss cheese
  • 1 can cream of chicken soup
  • 2 cup chicken broth
  • 1 package (8 oz) Pepperidge Farm stuffing
  • 2 tablespoon margarine
  • 6 single (4 oz) chicken breast (boneless)
0/5 (0 Votes)

Flourless Chocolate-Raspberry Cakes

Flourless Chocolate-Raspberry Cakes

By

Position rack in middle of oven and preheat to 375°F

  • 3/4 cup chocolate chip; bittersweet
  • 1/2 cup margarine; trans-free
  • 1/2 cup splenda Granular
  • 1/2 cup cocoa powder; unsweetened, sifted
  • 3 lg eggs
  • 1/2 cup raspberries
0/5 (0 Votes)

Chocolate Gooey Butter Cookies

Chocolate Gooey Butter Cookies

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Preheat oven to 350 degrees F

  • 1 (8-ounce) brick cream cheese, room temperature
  • 1 stick butter, at room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 (18-ounce) box moist chocolate cake mix
  • Confectioners' sugar, for dusting
0/5 (0 Votes)

Meat Loaf with Red Wine Glaze

Meat Loaf with Red Wine Glaze

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Preheat the oven to 350°F

  • 2 slices white bread; torn
  • 1/2 cup milk
  • 1 large egg
  • 1 large egg yolks
  • 2 tablespoon flat leaf parsley; coarsely chopped
  • 1 1/2 teaspoon sage; finely chopped
  • 1 teaspoon thyme; finely chopped
  • 1 tablespoon kosher salt
  • pinch freshly ground black pepper
  • pinch nutmeg; freshly grated
  • pinch cayenne pepper
  • 3/4 cup Parmigiano-Reggiano cheese; freshly grated
  • 1/4 cup plain dry bread crumbs
  • 2 tablespoon unsalted butter
  • 1 medium white onion; finely chopped
  • 4 garlic cloves; minced
  • 1 lb ground lamb
  • 1/2 lb ground pork
  • 1/2 lb ground veal
  • vegetable oil; for brushing
  • 1 1/4 cups dry red wine; (try Cabernet)
  • 1/4 cup sugar
  • 1 tomato; finely chopped
  • 1 teaspoon molasses, unsulfured
  • pinch ground allspice
0/5 (0 Votes)

Mediterranean Beef & Noodles

Mediterranean Beef & Noodles

By

Saute' meat and garlic in margarine

  • 1 lb round steak; cut into strips
  • 1 clove garlic; minced
  • 1 tablespoon margarine
  • 1 cup onion rings
  • 3/4 cup mayonnaise
  • 1/3 cup flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon dill weed
  • 8 oz egg noodles (medium); cooked and drained
  • 1 cup olives; cut in half
  • 1 tomato; cut into wedges
0/5 (0 Votes)

Mexican Lasagna

Mexican Lasagna

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Put enough salsa on the bottom of a 9 X 13 pan, cover with tortilla chips - top with half of each: refried beans, m...

  • 1 pkg McCormicks Taco Seasoning
  • 1 lb ground beef; browned: drain
  • tortilla chips
  • cheddar cheese; shredded
  • 1 cup sour cream
  • 12 oz Salsa - chunky
  • 1 can refried beans; warmed
0/5 (0 Votes)

Coconut Macaroons

Coconut Macaroons

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Preheat the oven to 325 degrees F

  • 14 ounces sweetened shredded coconut
  • 14 ounces sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites, at room temperature
  • 1/4 teaspoon kosher salt
0/5 (0 Votes)

Sauvignon Blanc Wine Cupcakes

Sauvignon Blanc Wine Cupcakes

By

Lemon and Sauvignon Blanc make the perfect flavor pairing in these wine cupcakes

  • 1 box Betty Crocker® SuperMoist® yellow cake mix
  • 1/2 cup water
  • 1/2 cup Sauvignon Blanc wine
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 teaspoons grated lemon peel
  • Frosting
  • 6 cups powdered sugar
  • 1/3 cup butter, softened
  • 1/8 teaspoon salt
  • 1/3 cup Sauvignon Blanc wine
  • 1 teaspoon grated lemon peel
  • Garnish
  • Yellow decorator sugar crystals
  • Edible yellow pearls
4.4/5 (9 Votes)

Stuffed Poblano Chiles ("Chiles Rellenos")

Stuffed Poblano Chiles (Chiles Rellenos)

By

Recipe courtesy Marcela Valladolid

  • 5 red plum tomatoes, cored and coarsely chopped
  • 1 garlic clove, minced
  • 1/3 cup chopped white onion
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 1 1/2 cups Monterrey Jack cheese
  • 1 tablespoon dried oregano
  • 6 poblano chiles, charred, seeded, and deveined *see Cook's Note
  • 3 egg whites, at room temperature
  • 1 egg yolk, at room temperature
  • All-purpose flour, for dredging
  • Vegetable oil, for frying
0/5 (0 Votes)