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Recipes
Cheesy Chili-Cornbread Muffins
By MarieR
1) HEAT oven to 400°F. 2) MIX muffin mix, milk and egg just until blended
- 1 pkg. (7 oz) corn muffin mix
- 1/3 cup milk
- 1 egg, beaten
- 1 can (4 oz) chopped green chiles, drained
- 3 KRAFT Singles, chopped
Sausage and Grits Quiche
By MarieR
To Freeze: Prepare recipe as directed through Step 5
- 1 (10-oz.) package frozen chopped spinach
- 1 (16-oz.) package ground pork sausage
- 2 cups reduced-sodium chicken broth
- 1 cup whipping cream
- 1/2 teaspoon table salt
- 1 cup uncooked regular grits
- 1 cup grated Asiago cheese
- 1/4 teaspoon ground black pepper
- 1 cup (4 oz.) freshly shredded white Cheddar cheese, divided
- 3 large eggs, lightly beaten $
- 1 1/2 tablespoons plain white cornmeal
Brownie Pops
By MarieR
Heat oven to 350°F. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan
- 1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
- Water, vegetable oil and eggs called for on brownie mix box
- 24 craft sticks (flat wooden sticks with round ends)
- 1 cup semisweet chocolate chips (6 oz)
- 2 teaspoons shortening
- Assorted Betty Crocker® Decorating Decors candy sprinkles
Peanut Butter Fudge, Eagle Brand®
By MarieR
LINE 8 or 9-inch square pan with foil, extending paper over edges of pan
- 1/2 cup Jif® Creamy Peanut Butter
- 1 (12 oz.) package white chocolate morsels
- 3/4 cup chopped peanuts
- 1 teaspoon vanilla extract
Peanut Butter Cookies, Easy
By MarieR
Preheat oven to 375 degrees F
- 1 can (14-ounces) sweetened condensed milk
- 3/4 cup peanut butter
- 2 cups biscuit baking mix
- 1 teaspoon vanilla extract
- granulated sugar
Mushrooms, Grilled, Contest-Winning
By MarieR
Thread mushrooms on four metal or soaked wooden skewers
- 1/2 pound medium fresh mushrooms
- 1/4 cup butter, melted
- 1/2 teaspoon dill weed
- 1/2 teaspoon garlic salt
Beef Stew, Instant Pot™ Basic Beef Stew
By MarieR
1 In large bowl, toss beef with salt and pepper
- Ingredients
- 2 lb beef stew meat
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 1 tablespoon Muir Glen™ organic tomato paste (from 6-oz can)
- 2 cups chopped onions
- 2 cups 1-inch diced peeled carrots
- 2 cups 1-inch diced peeled russet potatoes
- 1 cup Progresso™ beef flavored broth (from 32-oz carton)
- 2 tablespoons cornstarch
- 2 tablespoons water
Buttermilk Pound Cake, Old-Fashioned
By MarieR
Rich 10-inch pound cake
- 1/2 cup butter, softened
- 1 cup all-vegetable shortening
- 2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup whole buttermilk
Potato Chips, Crispy
By MarieR
Southern Living, December 2014
- 2 large russet potatoes (about 2 1/4 lb.)
- 2 tablespoons white vinegar
- Peanut oil
- 2 tablespoons finely chopped fresh chives
- Kosher salt
- Toppings: sour cream, caviar
Jalapeño-Cornmeal Pancakes
By MarieR
Drenched in honey, these cheesy cornmeal flapjacks make a filling supper when paired with a generous helping of ski...
- 1 cup self-rising cornmeal
- 1 cup self-rising flour
- 1 cup shredded sharp white Cheddar cheese
- 1 teaspoon sugar
- 3 ⁄4 teaspoon kosher salt
- 1 cup whole buttermilk
- 1 ⁄4 cup bacon drippings, melted
- 2 large eggs, lightly beaten
- 2 fresh jalapeño peppers, thinly sliced
- Butter, honey, and bacon, to serve
- Garnish: charred jalapeño halves