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Recipes
Creepy Spider Cookies
By MarieR
In a large bowl, combine the cake mix, butter and egg (dough will be stiff)
- 1 package (18-1/4 ounces) chocolate fudge cake mix
- 1/2 cup butter, melted
- 1 egg
- 1 can (16 ounces) chocolate frosting
- Shoestring black licorice, cut into 1-1/2 inch pieces
- 1/4 cup red-hot candies
Pecan Brownie Cupcakes
By MarieR
1. Preheat oven to 350°
- Yield: 18 cupcakes
- 1 cup butter, melted
- 1 cup natural unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 1/2 cups firmly packed light brown sugar
- 4 large eggs, lightly beaten
- 2 cups all-purpose flour, sifted
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 recipe Chocolate Ganache
- Frosting (recipe follows)
- Garnish: pecan halves and pecan pieces
Cornbread Dressing
By MarieR
Taste of the South Magazine, November 2014
- 1 tablespoon vegetable oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 5 cups cubed day-old cornbread
- 5 cups cubed day-old white bread
- 3 cups chicken broth
- 3 tablespoons unsalted butter, melted and divided
- 3 tablespoons finely chopped fresh sage
- 3 tablespoons finely chopped fresh parsley
- 1 1⁄2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 2 large eggs, lightly beaten
Graham Cracker Cake (9-inch square)
By MarieR
Joanne Fluke Blackberry Pie Murder" Page 208
- 1/2 cup salted butter (1 stick; 4-ounces)
- 3/4 cup white granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/4 cups graham cracker crumbs
- 1 cup whole milk
- 1 cup chopped nuts-measure after chopping
- 8 3/4 ounce can crushed pineapple with juice
- 1/4 cup white granulated sugar
Potatoes, Party
By MarieR
In large bowl, stir together potatoes, 1/2 cup melted butter, salt, pepper, onion, soup, sour cream and cheese
- 1 (2 lb) bag frozen hash browns - thawed
- 1/2 cup butter, melted
- 1 tsp salt
- Dash peper
- 1/2 cup chopped onion or onion salt
- 1 - 10 1/2 oz can cream of chicken soup
- 1 - 12 oz carton sour cream
- 2 cups grated cheddar cheese
- 2 cups rice crispies or crushed con flakes
- 1/2 - 1/4 cup melted butter
- paprika
Sugar Cookies, Old Fashioned
By MarieR
Do not preheat oven yet- dough must chill before baking
- 4 sticks (2 cups; 1 pound) butter melted
- 2 cups powdered sugar not sifted
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 1 teaspoon lemon zest optional
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar, critical
- 1 teaspoon salt
- 4 1/2 cups flour not sifted
- 1/2 cup granulated sugar for later
Strawberry Cheesecake Pie, No Bake
By MarieR
(Time for jello to set and must refrigerate 6 hours before serving)
- 1 pkg.(4 serving size) strawberry Jello prepared per pkg. instructions and set completely.
- 15-20 fresh strawberries (stems removed)
- 1 graham pie crust
- 1 8 oz package cream cheese (room temperature)
- 2 tbsp granulated sugar
- 4 cups cool whip or any frozen whipped topping (thawed)
Mushroom Canapes
By MarieR
In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings
- 1/2 cup mayonnaise
- 1/4 cup freshly grated Parmesan
- 2-ounces canned mushroom pieces and stems, drained
- 1/2 of a 2.8-ounce can french-fried onion rings
- 1 loaf (8-ounce) party rye or pumpernickel bread
Summer Squash Pasta & Simple Tomato Sauce
By MarieR
First run your garlic through a garlic press and place into a small bowl or cup
- 2-4 summer squash such as zucchini
- 1 14 oz. can diced tomatoes
- 1 medium fresh tomato
- 2 cloves of garlic
- ~10 leaves fresh basil
- extra virgin olive oil
- salt
Pineapple Upside-Down Cake
By MarieR
Preheat oven to 350°F. Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces
- Topping:
- 1/2 medium pineapple, peeled, quartered lengthwise, and cored
- 3/4 stick unsalted butter
- 3/4 cup packed light brown sugar
- Batter:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 tablespoon dark rum
- 1/2 cup unsweetened pineapple juice
- 2 tablespoons dark rum for sprinkling over cake
- Special equipment: A well-seasoned 10-inch cast-iron skillet. If you lack a cast-iron skillet of this size, make the caramel in a small pot and scrape it into the bottom of a similarly-sized cake pan. (I used a 9″ cake pan in the pictures above.)