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Recipes
Caramel-Chocolate Cake, Caramel Frosting
By MarieR
Very easy--uses mixes with additions
- 1 8-inch) (3-layer, 8-inch) round cake
- 1 1 1 cup butter, softened
- 2 2 2 cups sugar
- 4 4 4 large eggs
- 3 3 3 cups self-rising flour
- 1 1 1 cup whole buttermilk
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- 1 1 container 1 (16-ounce) container milk chocolate frosting*(Pillsbury)
- Caramel Frosting (recipe follows)
- 1/2 1/2 cup prepared hot caramel topping (unheated)(Smuker's)
- milk chocolate curls
- CARAMEL FROSTING
- 3 about 3 cups
- 1 1 jar 1 (12-ounce) jar hot caramel topping (Smuker's), unheated
- 1/2 1/2 1/2 cup salted butter, softened
- 14 14 14 teaspoon salt
- 5 5 5 cups confectioners' sugar, sifted
- 2 2 2 tablespoons whole milk
Brownies, Strawberry Brownies (Cake Mix)
By MarieR
Instructions FOR BROWNIES: Preheat oven to 350 degrees
- FOR BROWNIES:
- 1 box strawberry cake mix (I use Duncan Hines)
- 2 eggs
- 1/3 cup oil
- FOR GLAZE:
- 1 cup powdered sugar
- 1 -2 TB water or milk
Cinnamon Rolls, Old-Fashioned 10-inch Iron Skillet
By MarieR
10-inch cast-iron skillet
- Cinnamon Roll Glaze Ingredients:
- 1 cup warm water (105° to 110°)
- 1 (1/4-ounce) package active dry yeast
- 4 tablespoons sugar, divided
- 2 cups bread flour
- 2 cups all-purpose flour, divided
- 1 1/2 teaspoons salt
- 1/2 cup canola oil
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup firmly packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup brown butter, melted
- 2 tablespoons sugar
- Cinnamon Roll Glaze
- 2 cups confectioners’ sugar
- 1/2 cup heavy whipping cream
- 3 tablespoons light corn syrup
- Instructions
- In a small bowl, whisk together confectioners’ sugar and cream until smooth. Add corn syrup. Refrigerate, covered, until needed.
Taco Casserole Recipe - Taste of the South Magazine
By MarieR
Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray
- 2 pounds ground beef
- 2 (1.25-ounce) packages taco seasoning mix
- 1 1/2 cups 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
- 1/2 cup chopped tomato
- 1/3 cup chopped green onion
Caramel Cake ( Many layers)
By MarieR
Caramel cake is a Southern specialty that is created by stacking layer upon layer of thin cake on top of one anothe...
- Cake:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup milk
- 1 (8 oz.) container plain Greek yogurt
- 4 large eggs
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Caramel Sauce:
- 2 cups packed brown sugar
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Meatball Pasta Bake
By MarieR
Southern Living Magazine 2014
- 1 (16-oz.) package penne pasta
- 1 small sweet onion, chopped
- 1 medium-size fennel bulb, thinly sliced (optional)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon fennel seeds
- 2 (24-oz.) jars marinara sauce
- 2 (14-oz.) packages frozen beef meatballs, thawed
- 1 cup fresh orange juice
- 3/4 cup organic chicken broth
- 1 teaspoon firmly packed orange zest
- 1 medium-size red bell pepper, chopped
- 1/2 teaspoon kosher salt
- 1 cup torn fresh basil
- 1 1/2 (8-oz.) packages fresh mozzarella cheese slices
- Garnish: fresh basil leaves
Breakfast Egg Pizza
By MarieR
Place refrigerated biscuits on round pizza pan and press flat to create a pizza crust
- 1 can (8 oz.) Refrigerated biscuits
- 1/2 lb. pork sausage, crumbled and browned
- 1/2 cup red pepper, chopped
- 1/4 cup onion, chopped
- 2 eggs
- 2 tablespoons milk
- Salt and Pepper to taste
- 1 cup Cheddar cheese, shredded
Pecan Pie Cupcakes(or 2-layer cake), Pecan-topped Pastry Rounds, Brown Sugar Frosting
By MarieR
UPDATE- - - (October/November 2010 Taste of the South: for a 2-layer cake double the original cupcake recipe for b...
- CupCakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder 1/4 teaspoon salt
- 3/4 cup firmly packed dark
- brown sugar 1/2 cup butter, softened
- 2 large eggs, at room temperature 1/2 cup whole milk, at room temperature
- 2/3 cup chopped pecans, toasted
- 1 teaspoon vanilla extract
- 1 recipe Brown Sugar Buttercream Frosting (recipe follows)
- 1/2 cup semisweet chocolate morsels, melted and cooled
- 1 recipe Pecan-Topped Pastry Rounds (recipe follows)
- Brown Sugar Frosting: Yield: approximately 1 3/4 cups
- 1/4 cup firmly packed dark brown sugar
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons butter,softened and divided
- 3 1/2 cups confectioners' sugar
- 2 to 3 tablespoons whole milk
- Pecan Topped Pastry Rounds: Yield: 1 dozen pieces
- 1/4 (15-ounce) package refrigerated
- pie dough (1/2 sheet)
- 1 tablespoon dark corn syrup
- 1 tablespoon butter, melted
- 1/8 teaspoon salt
- 12 pecan halves
Frozen Toblerone Mousse Squares
By MarieR
Frozen Dessert
- 1 cup Oreo Baking Crumbs 1A cup butter, melted
- 2 bars (100 g each) Toblerone Swiss Milk Chocolate, divided
- 2 tubs (250 g each) Philadelphia Cream Cheese Spread
- 1 can (300 mL) sweetened condensed milk 1 cup thawed Cool Whip Whipped Topping
Ganache
By MarieR
In saucepan, bring butter and whipping cream to boil
- 3/4 cup whipping cream
- 2 tablespoons butter
- 6 ounces semisweet chocolate chopped