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Recipes
Nut Loaf Cake, Decorative Pans
By MarieR
Preheat oven to 325F. Grease 2 (12" x 4" or 9" x 5") loaf pans
- 1 cup nuts (hazelnuts, pecans or walnuts), toasted ground
- 1/4 cup dark-brown sugar packed
- 4 ounces semi-sweet chocolate
- 1 package (16 to 17-ounce) pound cake mix
- 1 tablespoon solid vegetable shortening (Crisco)
Brown Butter Waffles (Yeast)
By MarieR
Make night before
- (May want to make lees-adjust recipe)
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 1/2 cups milk
- 1 1/4-ounce packet active dry yeast
- 2 cups all-purpose flour (or 1 3/4 cups plus 1/4 cup whole-wheat flour)
- 2 tablespoons sugar
- Kosher salt
- 2 large eggs, lightly beaten
- 1/4 teaspoon baking soda
Biscuits, White Lily® Light & Fluffy Biscuits (All-Purpose Flour Recipe)
By MarieR
Yield:12 Biscuits 12 Biscuits Prep time: 10 Minutes Cook time: 12 minutes HEAT oven to 475 degrees F COMBINE flo...
- 2 cups White Lily® Enriched Bleached All-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup Crisco® All-Vegetable Shortening
- 3/4 cup buttermilk or 2/3 cup milk
- 1/4 cup butter, melted
Chicken, Mushroom, and Wild Rice Soup
By MarieR
Makes 14 cups but easy to reduce amount
- Yield: Makes 14 cups
- 2 (6-oz.) packages long-grain and wild rice mix
- 10 cup chicken broth, divided
- 3 tablespoons butter
- 1 cup sliced fresh mushrooms
- 1 cup chopped onion
- 1 cup chopped celery
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 1/2 cup half-and-half
- 2 tablespoons dry white wine
- 2 cups cooked shredded chicken breasts
- Garnishes: fresh parsley leaves, freshly cracked pepper
Beef Pot Pie (Braised) with Biscuit Topping
By MarieR
Classic pot pies an be quite time consuming though, so it’s nice to have another comfort food alternative to turn...
- For the Buttermilk Biscuits:
- 2 1/2 to 3 lbs beef pot roast (Blade or chuck roast work well)
- salt and pepper to season
- 1/2 cup flour to dredge the beef cubes
- 3 to 4 tbsp vegetable oil
- 2 large onions, diced
- 4 cloves minced garlic
- 4 tbsp butter
- 6 cups low sodium beef stock (you can replace 2 cups of stock with an equal amount of stout beer or red wine if you like for an extra rich gravy)
- 1 1/2 tbsp dried thyme
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp coarsely ground black pepper
- 2 bay leaves
- 1/2 cup orange juice
- 2 cups all purpose flour
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup + 1 tbsp very cold salted butter, cut in small cubes
- 1 cup buttermilk
Ribs, Slow Cooker Baby Back Ribs
By MarieR
Season ribs with salt and pepper
- 3 pounds baby back ribs, trimmed
- salt and ground black pepper, to taste
- 1/2 cup water
- 1/2 onion, sliced
- 1 clove garlic, minced
- 1 (18 ounce) bottle barbeque sauce
Chicken Casserole (Diane)
By MarieR
Boil the chicken until done
- 8 chicken breasts (I use boneless)
- 16 oz. sour cream
- 2 cans cream of chicken soup
- 3 sleeves ritz crackers
- 1/2 stick of butter
Caramel Pie (Heavenly) Refrigerated
By MarieR
1) Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate
- 1 box Pillsbury refrigerated pie crusts, softened as directed on box
- 1 1/2 cups caramel ice cream topping (from two 12.25-oz jars)
- 1/4 cup Chopped Pecans
- 2 packages (8 oz each) cream cheese, softened
- 1 container (8 oz) frozen whipped topping, thawed (3 cups)
- 1/2 cup Pecan Halves
Cornbread Bites, Spicy (Mini-muffins)
By MarieR
These perfectly portioned bites will steal the show at your next game day feast
- 3/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 1 large egg, lightly beaten
- 1 medium jalapeno, seeded and diced
- 1/3 cup shredded pepper jack cheese
Butter-Pecan Slice-and -Bake Cookies
By MarieR
Studded with butter-roasted pecans, these melt-in-your-mouth cookies are perfect served with a tall glass of milk
- Yields: 48
- 2 cups finely chopped pecans
- 1¼ cups unsalted butter, divided
- 1½ teaspoons kosher salt, divided
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- 1 tablespoon turbinado sugar