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Strawberry Vanilla Buttercream Cheesecake Shortcake

Strawberry Vanilla Buttercream Cheesecake Shortcake

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This over-the-top cake was a big hit at one of our recent sips-n-nibbles get-togethers with friends

  • Cream together:
  • Pound Cake Base
  • 3/4 cup butter
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups cake flour
  • 1 tsp baking powder
  • 1/2 cup milk
  • Vanilla Cheesecake Layer
  • 3 eight ounce packages ounces cream cheese
  • 1 cup sugar
  • 3 eggs
  • 3 tsp vanilla extract
  • 1 cup whipping cream
  • Italian Buttercream Frosting
  • 2 cups sugar
  • 2/3 cup water
  • 6 egg whites at room temperature
  • 1/4 tsp cream of tartar
  • 2 tsp vanilla extract
  • 2 cups unsalted butter, soft but cooler than room temperature works best
  • 2 pints fresh ripe strawberries (small to medium sized berries work best)
4.5/5 (12 Votes)

Apple Upside-Down Cake #2

Apple Upside-Down Cake #2

By

Preheat oven to 350 degrees F

  • 3 tart apples, peeled, cored, and cut into 1/4-inch slices
  • 1 cup apple cider or juice plus extra for cake mix
  • 1/3 cup (5-1/2 tablespoons) butter
  • 1 cup firmly packed brown sugar
  • 10 to 12 maraschino cherries, cut in half
  • 1/2 cup chopped walnuts
  • 1 (18.25-ounce) package spice cake mix
4.7/5 (10 Votes)

Lemon Glaze

Lemon Glaze

By

mix put on the persimmon bars

  • 1 cup powder sugar mix with 2 tablespoons lemon juice
5/5 (1 Votes)

ARTICHORE-OLIVE CHICKEN BAKE

ARTICHORE-OLIVE CHICKEN BAKE

By

Preheat oven to 350F. Spray 2-quart round casserole with nonstick cooking spray

  • 1 1/2 UNCOOKED ROTINI PASTE
  • 1 TABLESPOON OLIVE OIL
  • 1 MEDIUM ONION, CHOPPED
  • 1/2 BELL PEPPER, CHOPPED
  • 2 CUPS SHREDDED COOKED CHICKEN
  • 1 CAN ( 14 1/2 OUNCES) DICED TOMATOES WITH ITALIAN-STYLE HERBS, UNDRAINED
  • 1 CAN (14 OUNCES) ARTICHOKE HEARTS, DRAINED AND QUARTED
  • 1 CAN ( 6 OUNCES) SLICED BLACK OLIVES, DRAINED
  • 1 TEASPOON DRIED ITALIAN SEASONING
  • 2 CUPS (8 OUNCES ) SHREDDED MOZZARELLA CHEESE
5/5 (1 Votes)

Chocolate Chip Cookie and Caramel-Peanut Butter Bars

Chocolate Chip Cookie and Caramel-Peanut Butter Bars

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Preheat oven to 375° F and grease 9 × 13-inch jelly-roll pan

  • Original Nestle Tollhouse Chocolate Chip Cookies:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • Caramel-Peanut Butter inspired by The Pioneer Woman:
  • 1/2 cup Evaporated Milk
  • 60 whole caramels, Unwrapped
  • 1/2 cup peanut butter, melted
  • 1/3 cup Semi-Sweet Chocolate Chips
4/5 (4 Votes)

California Spaghetti Salad

California Spaghetti Salad

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So simple and delish! Spaghetti tossed with, cherry tomatoes, zucchini, cucumber, green and red pepper, red onion a...

  • DRESSING:
  • 1 pound spaghetti, broken into 1 inch pieces
  • 1 pint cherry tomatoes, chopped in half
  • 2 medium zucchini, diced
  • 1 large cucumber, diced
  • 1 medium green bell pepper, diced
  • 1 large red pepper, diced
  • 1 large red onion, diced
  • 2 cans (2 1/4 ounces) sliced black olives drained
  • 1 bottle (16 ounces) Italian dressing
  • 1/4 cup Parmesan cheese, grated
  • 1 Tablespoon paprika
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon garlic powder
4.2/5 (60 Votes)

Zucchini & Corn Tortitas with Tomatillo-Cilantro Sauce

Zucchini & Corn Tortitas with Tomatillo-Cilantro Sauce

By

Coarsely shred zucchini (you should have about 1 cup shredded zucchini); drain on several layers of paper towels, p...

  • 1 large zucchini (8 ounces)
  • 2 eggs, lightly beaten
  • 2/3 cup all-purpose flour
  • 1/3 cup chopped green onions
  • 2 teaspoons cumin seeds, crushed
  • 1 teaspoon dried Mexican oregano or dried oregano, crushed
  • 1/2 teaspoon salt
  • 1 cup cooked fresh or frozen whole kernel corn
  • 2 to 4 tablespoons vegetable oil
  • Tomatillo-Cilantro Sauce (recipe under directions) or 2 cups purchased tomatillo salsa
4.3/5 (12 Votes)

SPECIAL BEEF AND SPINACH BURRITOS

SPECIAL BEEF AND SPINACH BURRITOS

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In large nonstick skillet

  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 1 clove garlic,crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 ground cumin
  • 1/4 teaspoon pepper
  • 1 (10 ounce) package frozen chopped spinach, thawed, well-drained
  • 2 jalapeno peppers, seeded, finely chopped
  • 1 1/2 cups Montery Jack cheese, shedded
  • 4 large (10') or 8 medium (8') flour tortillas, warmed
  • jalapeno pepper slices ( optional)
  • 1 cup prepared chunky salsa
  • lime slices ( optional)
4/5 (1 Votes)

Basil Mayonnaise*

Basil Mayonnaise*

By

Episode: Market Day Level: Easy 2011, Ina Garten

  • 4 extra-large egg yolks, at room temperature
  • 6 tablespoons freshly squeezed lemon juice
  • 1 teaspoon minced garlic
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 cups vegetable oil
  • 1 cup good olive oil
  • 1 cup chopped fresh basil leaves
4/5 (1 Votes)

Peppermint Fudge

Peppermint Fudge

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Two layer fudge featuring a layer of chocolate fudge topped with a peppermint fudge layer

  • FUDGE LAYER:
  • 1 1/2 teaspoons butter, softened
  • 2 ounces PHILADELPHIA® Cream Cheese, softened
  • 2 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon 2% milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup nuts, chopped
  • PEPPERMINT LAYER:
  • 2 ounces PHILADELPHIA® Cream Cheese, softened
  • 2 cups confectioners' sugar
  • 1 1/2 teaspoons 2% milk
  • 1/2 teaspoon peppermint extract
  • 1/4 cup crushed peppermint candy
4.7/5 (6 Votes)