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Recipes
Black and White Shortbread Hearts
By MarieR
(Made with butter-flavored shortening)
- 3/4 cup butter-flavored shortening
- 1/2 cup sugar
- 1/4 cup confectioners' sugar
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large egg yolks
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1 (4-ounce) bar bittersweet chocolate, melted
- Yield: approximately 4 dozen cookies
Meatball Bombs, Onion, BBQ
By MarieR
Instructions Mix meat, egg, crumbs, cheese and salt
- 1 pound meatloaf mix (beef, pork, veal or use all beef if you prefer.)
- 1 egg
- 1/2 cup bread crumbs (I use Aleia's gluten free)
- 1/2 cup shredded parmesan cheese
- 3 yellow onions (choose med to large)
- salt to taste
- 1 package bacon
- 1/2 c. Favorite BBQ sauce
- Scallions or chives for garnish
Glacage Au Chocolat / Chocolate-Butter Icing
By MarieR
From “Mastering the Art of French Cooking” For an 8-inch cake
- 2 ounces (2 squares) semi-sweet baking chocolate
- 2 tbps. rum or coffee
- 5-6 tbps. unsalted butter softened
- Ice cubes
Blueberry Snack Cake (9x13-inch)
By MarieR
Recipe from Wilton 9x13-inch panw/cover
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar % cup milk
- 1 teaspoon Wilton Pure Vanilla Extract
- 1/2 teaspoon Wilton Imitation Clear Almond Extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder Vi teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup sliced almonds
Caramel, Brown Sugar Caramel Layer Cake, Caramel Icing
By MarieR
Preparation: 15 minutes Bake: 20 to 25 minutes Cool: 2 hours PREHEAT oven to 350°
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 2 cups light brown sugar, firmly packed
- 4 large eggs
- 3/4 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 cup (4-ounces) sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- Cooked Caramel (LInda's) Read all recipe before starting
- 4 1/2 cups sugar, divided
- 2 cans (5-ounces each) evaporated milk
- 1 cup (2 sticks; 8-ounces) unsalted butter, softened
Carrots, Candy-Coated
By MarieR
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain and keep warm
- 1 pound (16-ounces) baby carrots peeled
- 1/4 cup (1/2 stick; 2-ounces) butter or margarine
- 1/4 cup brown sugar packed
- 1 teaspoon lemon juice
- 1/4 teaspoon hot pepper sauce more is better
- 1/8 teaspoon salt
Cucumber, Pickled and Red Onions
By MarieR
Must refrigerate; Chill for at least 4 hours to cool completely before serving
- 1 hothouse seedless cucumber
- 1/2 small red onion
- 2 tablespoons fresh picked dill sprigs
- 1 1/2 cups white vinegar
- 1 cup sugar
- 5 to 6 allspice berries
- 1/4 teaspoon kosher salt
Cornbread Tamale Pie
By MarieR
Preheat oven to 400°. In a 10-inch cast-iron skillet, heat olive oil over medium-high heat
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 jalapeño, seeded and minced
- 1 (14.5-ounce) can diced tomatoes
- 1 ⁄4 cup ketchup
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1 1⁄4 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 ⁄4 teaspoon ground cumin
- 1 ⁄4 teaspoon crushed red pepper
- 1 1⁄2 cups shredded sharp Cheddar cheese, divided
- 1 (8-ounce) package corn muffin mix, such as Jiffy
- 1 ⁄2 cup whole buttermilk
- 1 large egg, lightly beaten
Peanut Butter Brownie Bars
By MarieR
A brownie mix base makes this a simple treat that will appeal to adults and children alike
- 36 ServingsPrep: 20 min. Bake: 25 min. + chillingIngredients
- 1 package fudge brownie mix (13-inch x 9-inch pan size)
- 12 peanut butter cups, chopped
- 1/2 cup salted peanuts, chopped
- 2 cups (12 ounces) semisweet chocolate chips
- 1-1/4 cups creamy peanut butter
- 1 tablespoon butter
- 1-1/2 cups crisp rice cereal
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Potato Candy (Southern Living)
By MarieR
This old-school candy reminds us of divinity and other traditional homemade Southern sweets
- 1/3 cup peeled, cooked, and mashed russet potato, cold (about 1 large potato)
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon table salt
- 6 to 7 cups powdered sugar
- 1/3 cup creamy peanut butter