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Recipes
Bacon and Potato Tart (Puff Pastry)
By MarieR
Dust your work surface lightly with flour and unfold the puff pastry
- All-purpose flour, for dusting
- 1/2 of a 17.3-ounce package puff pastry (1 sheet), thawed
- 5 large eggs
- 1/4 cup whole milk
- 1 teaspoons chopped fresh thyme leaves
- 2 medium Yukon gold potatoes, peeled and thinly sliced 1/8 inch thick
- 5 slices bacon, cooked and crumbled
- 1/2 cup finely shredded Parmesan
- 2 tablespoons butter, for topping
- Kosher salt and freshly ground black pepper
Peppermint Tray
By MarieR
Preheat oven to 350 degrees
- Brach’s Starbright Mints or any brand round red and green peppermint swirl candy mints
- Cookie sheet
- Parchment paper
Corn-Zucchini Casserole
By MarieR
1. Melt butter in a large skillet over medium heat
- 1 1/2 tablespoons butter
- 1 cup onion chopped
- 2 medium zucchini (1 pound), trimmed, sliced thin quartered length
- 3 1/2 cups (1-package) corn kernels frozen, thawed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 1/2 tablespoons all-purpose flour
- 1 1/2 cups (12-ounces) 2% low-fat milk
- CRUMB TOPPING
- 2 tablespoons butter
- 2 teaspoons garlic minced
- 3/4 cup bread crumbs
- 1 teaspoon oregano dried
- 6 ounces Monterey jack cheese cut in 1/2" cubes
Chicken-Rice Soup
By MarieR
Food Net Work, April 2014
- 4 cups low-sodium chicken broth
- 3 stalks celery, cut into 1/2-inch pieces
- 5 carrots, cut into 1/2-inch pieces
- 1 1/4 pounds skinless, boneless chicken breasts
- Kosher salt and freshly ground pepper
- 1/2 cup white rice
- 1 tablespoon tomato paste
- 3 plum tomatoes, finely chopped
- 1 cup frozen peas
- 1/3 cup heavy cream
- 1/2 cup finely chopped fresh parsley
- 1 tablespoon fresh lemon juice
Cheese Straws, Jalapeño
By MarieR
Southern Living Annual 2015 Cookbook, page 100
- 1 (8-oz.) block extra-sharp Cheddar cheese, grated
- 1/4 cup grated Parmesan cheese
- 1/2 cup butter, softened
- 3 tablespoons diced pimiento, drained
- 1 jalapeño pepper, seeded and minced
- 2 teaspoons half-and-half
- 1 teaspoon kosher salt
- 1/8 to 1/4 tsp. ground red pepper (optional)
- 1 1/2 cups all-purpose flour
- Parchment paper
Corn Salsa
By MarieR
Trisha Yearwood's foodnetwork recipe
- One 15-ounce can yellow corn, drained
- One 15-ounce can white corn, drained
- One 4-ounce can chopped green chiles, drained
- One 2 1/2-ounce can sliced black olives, drained
- 4 green onions, minced
- 2 medium tomatoes, finely chopped
- 2 jalapeno peppers, seeded and chopped
- 3 tablespoons white vinegar
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1 tablespoon finely chopped fresh cilantro
- Tortilla chips, for dipping
Cranberry Upside-down cake
By MarieR
Preheat oven to 350. Rub the bottom and sides of an 8 inch round cake pan with 2 T of the butter
- 8 T unsalted butter at room temperature
- 1 c sugar
- 1/2 teas ground cinnamon
- 1/4 teas ground allspice
- 1 3/4 c cranberries
- 1 large egg
- 1 teas vanilla
- 1 3/4 c flour
- 1 1/2 teas baking powder
- 1/4 teas salt
- 1/2 c milk
- Whipping cream or ice cream
Salted Caramel Chocolate Cheesecake Cake
By MarieR
For the cheesecake: Preheat oven to 325 degrees
- 2 pkg (8oz each) cream cheese, softened
- 2/3 cup granulated sugar
- pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy cream
- 1 tsp vanilla
- 1 recipe chocolate layer cake (9inch layers)- homemade or cake mix is fine
- 1 cup unsalted butter, softened
- 1/2 cup caramel sauce (homemade caramel sauce or jarred is fine)
- 4 cup powdered sugar
- 2 Tbsp milk
- 1/2 tsp kosher salt
- 4 oz dark chocolate
- 1/3 cup heavy cream
- 2 Tbsp caramel sauce
- pinch of kosher salt
CINNAMON ROLL CAKE (9x13-inch)
By MarieR
Great for a breakfast or brunch group
- Cake:
- 3 c. flour
- 1/4 tsp.salt
- 1 c. sugar
- 4 tsp. baking powder
- 1 1/2 c. milk
- 2 eggs
- 2 tsp. vanilla
- 1/2 c. butter, melted
- Topping:
- 1 c. butter, softened
- 1 c. brown sugar
- 2 Tbsp. flour
- 1 Tbsp. cinnamon
- Glaze:
- 2 c. powdered sugar
- 5 Tbsp. milk
- 1 tsp. vanilla
Caramel (Salted ) Butter Bars
By MarieR
In a large bowl, combine butter and sugars
- 4 sticks (1 lb) salted butter, at room temperature
- 1 cup white sugar
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons vanilla
- 4 cups all-purpose flour
- One 14-oz. bag caramel candies, unwrapped
- 1/3 cup heavy whipping cream
- 1/2 teaspoon vanilla
- 1 tablespoon coarse sea salt