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Recipes
Roasted Red Pepper Triangles
By MarieR
Unroll one tube of crescent dough into a long rectangle; press onto the bottom and 3/4 in
- 2 tubes (8-ounces each) refrigerated crescent rolls
- 1 1/2 cups fully cooked ham finely diced
- 1 cup (4-ounces) Swiss cheese shredded
- 1 package (3-ounces) sliced pepperoni chopped
- 8 slices provolone cheese
- 1 jar (12-ounces) roasted sweet red peppers, well drained cut into strips
- 4 large eggs
- 1/4 cup Parmesan cheese
- 3 teaspoons Italian salad dressing mix (the dry mix)
Hot Pepper Sauce
By MarieR
Prep: 10 min., Cook: 5 min
- 1 cup (8-ounces) red and green Thai chile peppers, or any hot peppers stemmed
- 1 cup cider vinegar
- 1 tablespoon salt
- 1 tablespoon sugar optional
- 1 jar 14-ounce for the pepper sauce
Tomato, Cheddar, and Bacon Pie
By MarieR
Southern Living JUNE 2013
- 2 1/4 cups self-rising soft-wheat flour (such as White Lily)
- 1 cup cold butter, cut up
- 8 cooked bacon slices, chopped
- 3/4 cup sour cream
- 2 3/4 pounds assorted large tomatoes, divided
- 2 teaspoons kosher salt, divided
- 1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
- 1/2 cup freshly shredded Parmigiano-Reggiano cheese
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons fresh dill sprigs
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon apple cider vinegar
- 1 green onion, thinly sliced
- 2 teaspoons sugar
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons plain yellow cornmeal
Caramel Buttercream, Salted
By MarieR
1. Beat first 4 ingredients at medium speed with an electric mixer until creamy
- 1/2 cup butter, softened
- 1 (3-oz.) package cream cheese, softened
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1 (16-oz.) package powdered sugar
- 3 tablespoons milk
- 15 caramels
- 1 tablespoon milk
Potato Bacon Casserole
By MarieR
PREHEAT oven to 350° F. Grease 8-inch-square baking dish
- 4 cups frozen shredded hash brown potatoes
- 1/2 cup finely chopped onion
- 8 ounces bacon or turkey bacon, cooked and crumbled
- 1 cup (4 oz.) shredded cheddar cheese
- 1 can (12 fl. oz.) Evaporated Milk
- 1 large egg, lightly beaten or 1/4 cup egg substitute
- 1 1/2 teaspoons seasoned salt
Taco Casserole, Taste of the South Magazine
By MarieR
Christy Jordan, Taste of the South, 14 February 2016
- 2 pounds ground beef
- 2 (1.25-ounce) packages taco seasoning mix
- 1 1⁄2cups water
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 2 cups shredded Cheddar cheese
- 2 cups crushed tortilla chips
- 3 cups sliced green leaf lettuce
- 1 ⁄2cup chopped tomato
- 1 ⁄3cup chopped green onion
Potato, Skillet, Crispy Root Vegetable Roast
By MarieR
Taste of the South Magazine, June 2014
- 5 tablespoons unsalted butter, melted and divided
- 2 russet potatoes, peeled
- 2 sweet potatoes, peeled
- 1 rutabaga, peeled
- 1 turnip, peeled
- 6 cloves garlic, smashed
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- Garnish: fresh thyme sprigs
Horserelish Cream
By MarieR
1. In a medium bowl, beat cream cheese at medium speed with an electric mixer until smooth
- 1 (8-ounce) package cream cheese, softened
- 1 cup mayonnaise 3 tablespoons prepared horseradish
- 1 teaspoon Worcestershire sauce 1 teaspoon ground black pepper
Sausage and Cheese Balls
By MarieR
In microwave: melt cheese in large bowl; mix in sausage
- 1 pound sausage
- 1 pound sharp cheddar cheese chopped
- 3 cups Bisquick® baking mix
Peppermint-Pretzel Bark
By MarieR
Southern Living DECEMBER 2013
- 1 (16-oz.) package vanilla candy coating, chopped
- 1/2 teaspoon peppermint extract
- 1 cup coarsely chopped pretzel sticks
- 2/3 cup coarsely chopped peppermint candy canes