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Recipes
Oreo Cheesecake
By MarieR
This cake should be prepared one day ahead and glazed shortly before serving
- Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs
- 1/3 cup butter, unsalted melted
- 1/4 cup light brown sugar packed
- 1 teaspoon cinnamon
- Oreo Filling
- 2 pounds (4-packages; 32-ounces) cream cheese room temperature
- 1 1/2 cups sugar
- 2 tablespoons flour, all-purpose
- 4 extra large eggs
- 2 large egg yolks
- 1/3 cup whipping cream
- 2 teaspoons vanilla
- 1 1/2 cups Oreo cookies coarsely chopped
- 2 cups sour cream
- Swiss Fudge Glaze
- 1 cup whipping cream
- 8 ounces semisweet chocolate chopped
- 1 teaspoon vanilla
- To Finish
- 5 Oreo cookies halved crosswise
- 1 maraschino cherries halved
Bacon-Cheddar Corn Muffins
By MarieR
1. Preheat oven to 375°. 2
- 4 1/2 ounces all-purpose flour (about 1 cup)
- 3/4 cup yellow cornmeal
- 1/2 cup (2 ounces) shredded sharp cheddar cheese
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 4 center-cut bacon slices, cooked, drained, and crumbled
- 1 jalapeño pepper, seeded and minced
- 1 1/4 cups low-fat buttermilk
- 1/4 cup canola oil
- 1 large egg, lightly beaten
- Cooking spray
Beef Bourguignon/Beef Stew (Slow Cooker)
By MarieR
7 Feb 2016, Do not make again
- 6 slices thick cut bacon diced
- 3 lbs lean stew beef cut into 2? cubes
- 2 yellow onions, sliced
- 3 medium carrots, diced
- salt and pepper
- 2 tablespoons flour
- 3 cups red wine
- 3 cups beef stock
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1/2 teaspoon thyme
- 1 bay leaf, crumbled
- 20 pearl onions peeled/skinned (or use thawed frozen ones)
- An herb bouquet of (4 parsley sprigs, one bay leaf, and 1/4 t
Pecan Praline Deep-Dish Skillet Cookie
By MarieR
Southern Living Magazine, September 2016, Page 136
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup (4 oz.) salted butter, softened
- 1 large egg
- 3 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 2 cups (about 9 oz.) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/2 cup chopped pecans
- 1/2 cup toffee bits
- 3/4 cup pecan halves
- 3 tablespoons jarred caramel sauce
- Sea salt
Potato-Scalloped and Au Gratin Potato Casserole
By MarieR
Lightly smash and peel the garlic; rub all over a 9x13 inch baking dish
- 2 lbs. of potatoes, about 6 medium
- 1 clove garlic
- 1 onion, sliced thin
- 1/2 Tbs. of olive oil
- 6 Tbs. butter
- 1 cup milk
- salt and pepper to taste
- 1 cup of shredded swiss cheese
Chocolate Comfort Cake (Best, moist chocolate pound cake ever)
By MarieR
This moist and delicious chocolate cake is usually the first dessert to go
- 1 package dark chocolate cake mix (regular size)
- 1 package (3.9 ounces) instant chocolate pudding mix
- 4 large eggs
- 1 cup sour cream
- 3 /4 cup canola oil
- 3 /4 cup brewed coffee
- 1 /2 cup sugar
- 6 tablespoons unsalted butter
- 4 ounces semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
Chicken À L'Orange
By MarieR
Published in 1961, Julia Child's cookbook, Mastering the Art of French Cooking, inspired a love of French food in t...
- 8 shallots, peeled and halved lengthwise (quartered if large)
- 2 tablespoon(s) olive oil
- Kosher salt
- Pepper
- 1 whole(s) (3- to 3 1/2-pound) chicken
- 1/2 cup(s) orange marmalade
- 1 tablespoon(s) white wine vinegar
- 1 tablespoon(s) chopped fresh rosemary
- Steamed green beans, for serving
- Bread, for serving
Pepper Jelly Palmiers (Puff Pastry)
By MarieR
Marian Cooper Cairns, Southern Living DECEMBER 2013
- 1 (17.3-oz.) package frozen puff pastry sheets, thawed
- 1 cup plus 2 Tbsp. finely shredded Parmesan cheese
- 6 tablespoons chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup hot pepper jelly
Muffin Tin Donuts
By MarieR
From Cook's Country- -doughnuts
- Makes 12 donuts
- 2 3/4 cups (13 3/4 ounces) all-purpose flour
- 1 cup (7 ounces) sugar
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup buttermilk
- 8 tablespoons unsalted butter, melted
- 2 large eggs plus 1 large yolk
- COATING
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 8 tablespoons unsalted butter, melted
Triple-Chocolate Mousse Cake
By MarieR
(To rate a perfect 10, this triple-decker would need to lighten up
- BASE LAYER:
- Triple-Chocolate Mousse Cake
- MAKES ONE 91/2 4-INCH CAKE, SERVING 12 TO 16
- NOTE: Ghirardelli Bittersweet Chocolate Baking Bar is the test kichen favorite. For neat layers, dip the knife into hot water before cutting each slice.
- 6 tablespoons (3/4 stick) unsalted butter,cut into 6 pieces
- 7 ounces bittersweet chocolate, chopped fine(see note)
- 3/4 teaspoon instant espresso powder (instant coffee powder will do)
- 1 1/2 teaspoons vanilla extract
- 4 large eggs, separated
- Pinch salt
- 1/3 cup packed (21/2 ounces) light brown sugar
- MIDDLE LAYER
- 2 tablespoons Dutch-processed cocoa powder
- 5 tablespoons hot water
- 7 ounces bittersweet chocolate, chopped fine
- 1 1/2 cups cold heavy cream
- 1 tablespoon sugar
- 1/8 teaspoon salt
- TOP LAYER
- 3/4 teaspoon powdered gelatin
- 1 tablespoon water
- 6 ounces white chocolate, chopped fine 1 1/2 cups cold heavy cream
- Shaved chocolate for serving (optional)