MarieR's profile page
Recipes
Tortilla Soup
By MarieR
Anaheim peppers are long, slender chile peppers with a sweet, mild heat
- Makes 6 qt.
- 6 fresh Anaheim or poblano peppers
- 1 (28-oz.) can whole plum tomatoes, crushed
- 12 skinned and boned chicken thighs, trimmed
- 2 (32-oz.) containers Mexican tortilla soup broth
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon kosher salt
- Garnishes: crisp tortilla strips, queso fresco, sliced avocado, cilantro, lime wedges
Toffee Bars
By MarieR
1 Heat oven to 350°F. In large bowl, mix butter, brown sugar, vanilla and egg yolk
- 1 cup butter or margarine, softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 1 egg yolk
- 2 cups Gold Medal™ all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup milk chocolate chips
- 1/2 cup chopped Heath Toffee Bars (in place of nuts)
Chicken Pot Pie, Mini
By MarieR
*Preheat oven to 400 degrees
- 8 -count biscuits (I used Homestyle)
- 1 cup cooked chicken breast, diced
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 2/3 cup shredded low-fat cheddar cheese
- 1 1/2 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
- 1 teaspoon dried parsley flakes
- 1 teaspoon of minced onion
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Boston Cream Pie
By MarieR
Recipe from Martha Stewart This American classic, first made by a Boston chef in the 1850s, isn’t actually a pie...
- Unsalted butter, for cake pan
- 1 cup sifted cake flour, (not self-rising), plus more for pan
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup sugar
- 1/4 cup plus 2 tablespoons milk
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
- 3/4 cup sugar
- 6 1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 cups milk
- 2 teaspoons pure vanilla extract
- 4 ounces best-quality semisweet chocolate, coarsely chopped
- 1/2 cup heavy cream
Cheese Pennies
By MarieR
In a medium bowl, knead together butter, all-purpose flour, Cheddar cheese and dry onion soup mix
- 1 cup butter, melted
- 2 cups purpose flour
- 1 (16 ounce) package shredded Cheddar cheese
- 1 (1 ounce) envelope dry onion soup mix
Potato Soup
By MarieR
In large pot, boil potatoes in water 10 minutes
- 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
- 1/2 regular package uncooked bacon, finely diced
- 1 medium onion, diced
- 1/4 bunch celery, diced
- 8 cups milk
- 4 cups water
- 4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup salted butter
- 3/4 cup flour
- 1/4 bunch freshly chopped parsley
- 1 cup whipping cream
- For garnish:***
- Shredded cheese
- fried bacon bits
- chopped green onions
Chocolate Frosting-Cooked
By MarieR
Need cooling time
- 1 1/4 cups granulated sugar
- 1 cup heavy cream
- 5 ounces Scharffen Berger 99% unsweetened chocolate, finely chopped
- 8 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 teaspoon vanilla extract
Pork Chops (Skillet) with Brown Butter, Gravy, and Sage
By MarieR
1. In a large cast-iron skillet, heat oil over medium-high heat
- Skillet Pork Chops with Brown Butter, Gravy, and Sage
- Yield: 4 servings
- 1/4 cup vegetable oil
- 4 (1-inch-thick) center-cut bone-in pork chops
- 1/2 cup plus 2 tablespoons all-purpose flour, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 8 fresh sage leaves
- 2 tablespoons butter
- 1 1/2 teaspoons minced fresh garlic
- 1 to 1 1/2 cups whole milk
- 1 1/2 teaspoons fresh thyme leaves
Hidden Kiss Cookies
By MarieR
We love using mint kisses and candy cane kisses for the holidays
- 2 1/4 cups all-purpose flour
- 1 cup sliced almonds
- 2/3 cup powdered sugar
- 1/2 teaspoon table salt
- 1 1/4 cups butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 42 chocolate kisses
Breakfast Biscuit Cups
By MarieR
1. In a large skillet, cook sausage over medium heat until no longer pink; drain
- 1/3 pound bulk pork sausage
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon pepper, divided
- 3/4 cup plus 1 tablespoon 2% milk, divided
- 1/2 cup frozen cubed hash brown potatoes, thawed
- 1 tablespoon butter
- 2 eggs
- 1/8 teaspoon garlic salt
- 1 can (16.3 ounces) large refrigerated flaky biscuits
- 1/2 cup shredded Colby-Monterey Jack cheese